All Questions

So, as many people in lockdown I wanted to bake a sourdough bread. I received a starter from a friend that I keep in my fridge. I took the starter out of the fridge, fed it, and mixed the flour and ...

I intend to use an oil sprayer to deposit a thin layer of oil on a cast iron pan before cooking (crepes, omelettes..). The idea from using my own oil sprayer is to avoid the ingredients (lecithin, ...

we're having our grandmother over to stay with us in a few days and I want to make a meal that will make her want to eat a lot. She's been unable to taste and smell for well over a year now (there are ...

While I understand that adding melted butter or oil to thick, American-style pancakes improves the texture/crumb of the pancake, I have been wondering what the impact is on thin pancakes. Here are ...

Simply put, will continuously simmering vegetables for days, even up to a week or two, in a perpetual stock lead to unexpected or unwanted results? Since even the longest stock recipes I know don't ...

I've made this recipe for Chewy Vegan Tahini Chocolate Chip Cookies and they are indeed chewy and delicious. I never used refined coconut oil before so I did some research. I saw a lot of recipes ...

Any pointer on how to get different marble cake patterns or zebra cake patterns?

Please see this video clip with sound. What's my grandpa flubbing? What can he improve? If you know how to upload that .mp4 here to spare readers from clicking a link, please don't hesitate to edit ...

Frozen pizza has been in fridge for 2 days, is it still safe to eat

Aubergines / Eggplants are sometimes bitter or particularly seedy. Since this is at the market or supermarket, we can look at it, smell it and carefully touch it, but not poke mushy indentations in it ...

I get good results making crepes on non-stick pans. It's quite easy to flip a crepe, but it's hard to get the surface to be golden. The color remains closer to white, as you see in the picture above. ...

I have a bag of pink curing salt (Prague powder / instacure) #1 that has been in a cupboard since November 2019. It has been stored in its original packaging: a zip-lock style bag, which I have opened ...

A classic bechamel sauce is a roux and milk. Why can’t I just add the flour directly to the milk and cook till thickened, stirring vigorously to keep it from clumping?

It occurs to me I’ve never actually bought an oven before! After a fair bit of deliberation I found a Westinghouse in our price range that seems to have good reviews. So we bought it yesterday. Only ...

Kefir has been a big part of my life since childhood because it's a staple item in my birth country and commonly consummed in my house growing up. So when I found out I can make it home with relative ...

I'm trying to recreate the pork belly sliders that Cheesecake Factory used to have? Does anyone know of either a (free) copycat recipe, or at least remember roughly what was in them? (I mean in terms ...

I use plenty of corn meal when transferring my pizza dough into my Uuni pizza oven. But I find when I making multiple pizzas in a row that the later ones start to have a chemical taste on the bottom ...

One of the tips I always get about cooking is seasoning meat before I put it in the pan for a sear, but one of the other tips I get is to keep the meat dry so it can actually brown and develop a crust....

I am looking for a resource exploring international traditional cuisines in relation to respective local/national holidays. Examples: Panakam - Ram Navami - India - April 21st Pud - Christmas - ...

I have a slightly concave steel paella pan, but I want it to get a nice even heat from my flat glass top stove. Has anyone had and solved this problem? First thought is to try to use some aluminum ...

When I have looked at recipes for Welsh rabbit (rarebit), and beer cheese dip / soup, they seem very similar. Does one make a decent substitute for the other?

I got some freshwater mussels (I don't know what the name is in English) from the beach. They are brownish with two little white dots on the bottom, or can be yellowish. See the picture below. I didn'...

I think this question might be borderline off-topic. I am open to suggestions for making it fit the SA format better Many drinks (coffee, whisk(e)y, wine) are more enjoyable once one can discern the ...

I have a 10" Lodge skillet that I enjoy using, but would like a larger (~15") version for using stove top, on my BBQ (gas weber and big green egg), and in the oven as a large roasting pan. I'...

Assuming an egg is old but still good (not rotten or otherwise detrimental to health compared to a fresh egg): Does it make a difference whether I use this egg or a freshly laid one in baking?

I used a spiralizer on a potato and wrapped it tightly around the outside of a metal ring mold. When I deep fry it, it sticks to the mold, even after using non-stick spray. I am going for something ...

I've read Gut by Guilia Enders. It says that extra virgin olive oil cleans your heart vessels and has other beneficial effects. The oil binds free radicals in your body. But the oil doesn't wait to ...

I have a friend who bakes for me. I suggested that we swap sugar for Stevia or something even less calorie dense. She's worried, though, that since the volume of the sugar is different, the banana ...

I am trying to make kombucha using the SCOBY I have with a mix of Darjeeling tea. Following is the content of it 10 tea-spoon black leafy Darjeeling 2 tea-spoon green leafy Darjeeling I could see ...

I have a couple of frozen catered meals, which were made in a professional catering facility. The meals include things like pasta, chicken curry etc. As they were made in a professional facility, the ...

Can yeast leaven cornmeal? If not, why? The lack of gluten?

Small berries have more flavor than large berries, small scallops have more flavor than large scallops, cherry tomatoes have more flavor than beefsteak tomatoes. I can't think of any cases where the ...

Some time ago, I dined at Celestial Court Chinese Restaurant at Sheraton Hong Kong Hotel & Towers, Kowloon, Hong Kong. I loved their mushroom soup (冬菇湯). I asked their chef for advice, and he said ...

Some time ago on a business trip, I dined at 魚樂一番 in Hung Hom in Hong Kong and had their 冬菇蟲草花響螺花膠湯. I asked their waiters how to make this at home. They replied it's impossible to do so without Fish ...

What changes if I use fresh mushrooms, rather than dried, to make Chinese mushroom soup (冬菇湯)? I'll be shunning meat. Note that unlike Western mushroom soups, mushrooms aren't blended in Chinese soups....

I don't speak any Chinese, but I asked some Hong Kong vendors and they wrote down "冬菇" for me. Some websites call these Shiitake Mushrooms, but is this correct? I know they're dried, but ...

I saw someone washing raisins before serving them in a bowl. I had never seen that before. Just wondering if raisins need to be washed before eating.

I'm building a pressure chamber with some basic brass plumbing parts and a cylinder of CO2. The goal here is to infuse fruit with CO2. I'm aware of the various safety aspects to consider since the ...

does someone have experience with putting puree in a siphon whip, to achieve a fluffier texture? Does it work?

French buttercream contains egg yolks that have been cooked via hot liquid sugar water. How long can I safely store this in an airtight container at 0

We hear all about botulism in garlic oil and the needed preventive measures. Is this only true of garlic or is it just more common. For example I make a oil packed fish (oil, salt onions, jalapeño, ...

I would like to ask about cooking a top blade steak. I am currently out of stock and wine, and am curious about slow cooking it in an oven, although not really familiar with slow cooking. Any input ...

I have a DeLonghi 7 qt. stand mixer that I believe is now manufactured by Kenwood in America. I would love to make pasta but the attachment is no longer available. Can I use those made by KitchenAid? ...

I'm trying to clarify how exactly commercially available dried cranberries, like craisins, are dried. I'm specifically trying to research the topic to understand the processes involved, in order to ...

I've heard on numerous occasions that plastic cutting boards harbor more bacteria than wooden cutting boards. I use a large wooden cutting board often, but recently I've been finding it heavy and it ...

I like to prep fresh pineapple in a kilner jar so that I can have it on my morning porridge. I steam it with some spices and a little rum, but I have yet to hit 'nirvana' with the aroma combinations. ...

I typically cook my bacon in the oven or stove top. A relative of mine saw me do this and recommended using the microwave instead. I have two questions on this: Is this food safe--does using a ...

I have a bottle of store bought, commercially produced kefir that seems to have undergone a second fermentation in my fridge. It's normally tart and thick, but it's changed to really tart and even ...

Just wondering when you add salt to dosa batter? I guess it depends on where you live (eg climate) - for example I live in not hot nor cold city, and I would generally add salt after fermentation. I ...

I usually use simple recipes for salmon fin soup (tomato soup + salmon fin with some seasoning mostly). It tastes good but the smell of salmon fin is not. What should I do to reduce or remove the ...