Top new questions this week:
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I have always wondered how farmers in Britain make it so their cows produce cream with 48% butterfat whereas farmers in the USA only get their cows to produce cream with 36% butterfat. What is done ...
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I'm looking at a recipe for condensed milk, and a couple of the steps say the following:
Do not stir once the mix starts to simmer otherwise it can crack and crystalize.
if there are sugary bits ...
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While experimenting with homemade potato chips, I found a lot of recipes that suggest using lime or oil as a coating for applying spices. But i noticed that many supermarket chips seem to have a ...
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I made twice-baked potatoes, using the NYT recipe*, but without measuring it precisely. The potato filling was creamy and mounded up to twice each potato half's height when I put it in the oven. By ...
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Traditionally, the four pastas of Rome are carbonara, cacio e pepe, alla gricia, and amatriciana.
You get alla gricia from a cacio e pepe by adding guanciale (pork jowl), and adding egg on top of that ...
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I've been on a journey of trying to develop a recipe for home made oat yoghurt.
my current recipe is as follows:
blend 80g rolled oats with 400g water
heat to 80c and add N1 amylase
let it rest for ...
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I have a long standing question: If I prepare burger patties or similar cutlets and I follow the 10 min 70°C rule (which obviously is motivated by hygienic reasons) then the patties inevitable become ...
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Greatest hits from previous weeks:
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I picked up a pork sirloin roast yesterday, it's a little over three pounds. I've never cooked one of these before and I am not sure what to do. My seasoning plan is salt, pepper, thyme, and ...
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It has flavor, but its consistency is too thin.
Will letting sit over medium low heat evaporate enough to increase its density or is this useless?
Would bringing it to a boil help more. I don't want ...
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Obviously, best practice for defrosting it to leave the pizza dough on the counter or in the fridge overnight, then let it rise before cooking it. However, I've got company coming tonight, and I ...
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It seems that every time I make a tomato sauce for pasta, the sauce is a little bit too acid for my taste. I've tried using sugar or sodium bicarbonate, but I'm not satisfied with the results.
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My wife is having pregnancy cravings for (homemade) hamburgers, but has developed a prenatal allergy / intolerance to egg.
What is a possible replacement for egg to stop a hamburger pattie from ...
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I recently boiled some eggs, then put them in the fridge. When I went to use them, they were not boiled all the way through. Can I reboil them or should I throw them away?
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Whenever I boil pasta (specifically spaghetti), it always sticks to itself before I'm ready to use it. What can I do to avoid this without it becoming mushy (which happens if I keep it in the water)?
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Can you answer this question?
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I grated frozen butter for the first time today, to make a streusel topping. It worked much faster than my usual method of cubing and cutting in. However the cleanup felt wrong.
I used a paper towel ...
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