All Questions

I have a recipe for a South Indian "allspice" mixture that includes cardamom among other spices. One begins with whole spices, toasted, and in the end they are ground in a coffee or spice ...

I love fish and courgettes, tomatoe etc don’t in an oven. I’m gonna be on holiday in a third world country where people do not have ovens in their home and just usually use a stove of some sort. how ...

Is it best to remove sausage casing before cooking sausages or not? I don't see it mentioned in recipes, but have seen it done by people when cooking. Is this a matter of preference or is there any ...

My nan taught me this 30 years ago. I forgot though. The gist of it is: Mix diced belly pork with oil and soy Roast it Tip it all into a frying pan Fry, after a few minutes and quite suddenly, the ...

Does anyone know long would salt cured salted egg yolks keep in the refrigerator? I've seen a few articles including this one https://practicalselfreliance.com/salt-cured-egg-yolks which notes that ...

I was wondering about what happens to bread dough under various cooking conditions. More explicitly: what do you get when you boil dough? I know baking gives you bread and frying gives you donuts. And ...

I just acquired a Korean clay pot. One of the first things I made was some celery and chicken. Both turned out great but the celery was esp great. Right now, I have a surplus of canned vegetables of ...

I ordered a delicious dish from our local Vietnamese restaurant. It came with tofu that was brownish on the outside but moist and softish but firm enough on the inside (see picture). Is anyone ...

I just got diagnosed with an autoimmune disorder and have to avoid both grains and tomatoes. I was wondering if there is a way to substitute tomatoes to create a nice sauce that would go well with ...

I read here and here that cocoa powder could be "brewed" like coffee for a cocoa-flavored coffee-like hot drink. Today I bought some cocoa powder and a reusable coffee filter cup, and I ...

I've tried to investigate (that's how we call googling nowadays) but I'm failing to find any traces of research whether magnetic knife racks are safe for human health in a long run. Though I was ...

I am, probably, a beginner at cooking (can make a small variety of dishes well). Of late, I have been expanding my skill set and have been striving to reheat leftovers (no more than a day or two old) ...

I plan on dry roasting a beef chuck, I've only ever braised chuck before though. Is this cut suitable to a slow and low dry roast or will it come out tough? It's a 3 lbs roast, I'm thinking 300 ...

Can you have straight up garlic oil or is it always garlic boiled in another oil so garlic oil always has another oil As it’s ingredient? Is there a reason why it always seems to be olive oil rather ...

If you buy a whole chicken in the supermarket it is defeathered, without head and feet and with the inner organs removed (sometimes you get some organs in a bag but I'm going to ignore that for this ...

The internet is filled with videos and pictures of people using sous-vide and obtaining rosy, almost red steak "fibers". For the last couple of months, I've been making bone-in ribeyes by ...

I would like to make aquafaba from white beans. I am going to soak the dried beans for a couple of hours and then boil them, the remaining water should be aquafaba. I wonder if I need to change the ...

I was injured in an accident, and can't brush my produce (namely potatoes, squashes) and bivalves (namely clams and mussels) manually. Which is better for scrubbing produce and bivalves – this ...

Is it safe to half cook a lamb roast and the recook the roast the next day?

I'm wondering about how to properly clean chia seeds since they cannot be washed in water as other seeds. I've read that they need not to be washed, but then how to clean them?

Every time I go to Asian restaurant or takeout and ask garlic oyster sauce broccoli they all make it similar, it tastes similar and looks similar. Even when I was in Finland and later in Australia it ...

I made Kimchi and put it into glass jars, based on this recipe: https://www.feastingathome.com/how-to-make-kimchi/ I made it in 2 batches: 1 batch I accidentally put double the salt, but gave it an ...

I am wondering what part/cut of the animal is best to make Indian/Pakistani dishes like curries, Biryani, fry etc. This post says Chuck steak. But wanted to get more opinions. Which cut of beef should ...

I am a fan of some YouTube channel, and back in 2018, he posted this video: Slav snacks - Slav party tutorial and I really want to try these foods because I'm an Asian. In timestamp 7:00, he shows off ...

Mistakenly put KitchenAid spiralizer in the dishwasher, and now when you touch the main body the paint comes off on the hands. Is there any way to remedy this, and was the spiralizer damaged by this ...

I am planning on making a cute little desert for my family that involves steam melting (putting the bars in a glass bowl under steam) hersheys Cookies and Cream chocolate bars and then pouring them in ...

I bought a cold smoke generator for a small meat smoker last year and the first go with 3 dry brined mackerel worked GREAT! But the next 4 attempts have FAILED. The meat has come out translucent and ...

I am currently living in an Asian culture where taste buds are apparently more delicate. Many first-time tasters of fudge almost gag due to the overwhelming sweetness of fudge. I have searched in vain ...

I have often read that invert sugar reduces crystallization in ice creams. But why would that be? Wouldn't dextrose/glucose also offer the same benefits that invert sugar offers?

I want to make a wicked spicy dish that involves Capsaicin, and regular chicken wings. I did the research to find two answers. "Capsaicin at the right amount can kill you" and "No ...

When I buy a premade pepper cream sauce at the grocery store it tastes good enough. It is peppery, creamy and salty. But when I try to make this myself I can't get it to taste at least neutral salty ...

I saw this on Amazon. What does this brush do?

I have an electric water boiler in the kitchen. I put fresh tap water into it, boil it up, and use it for my coffee. Then, an hour later, I go back and press the button again and have it re-boil the ...

I bought rucola and lettuce at the grocery store today and on the packaging is said in Dutch Drie keer gewassen in ijswater which translates to washed three times in ice-water. Is there a reason why ...

Most meat stock is based on boiling bones, so it's not hard to imagine why you'd want to remove the bones before using the stock. Vegetable stock, on the other hand, is broadly similar to the mirepoix ...

Over time, teflon manages to become coated by polymerised oils, similarly to the intentional seasoning on an iron pan. This tends to make the pan just too sticky for such as fried eggs. I have tried ...

I have noticed that I can eat 400 grams of American Pop-tarts and be totally fine, but when I eat 400 grams of Canadian pop-tarts, I get constipated. What is different about Canadian pop-tarts that ...

Should I be concerned about heavy metal poisoning when I use said chamotte stone in an electric home oven? The dough would be placed directly on the hot stone. I didn't want to buy a dedicated Baking ...

So I set out to make pizza dough, with these ingredients: 1.25 cups whole wheat flour + 3.75 cups refined flour(5 cups total; around 750g) 1 cup water + 1 cup milk 1 tsp active dry yeast 10 tsp olive ...

Would you get more leavening if you used both whipped egg whites and egg yolks and folded them into a batter (pancake batter,for example)compared to using whipped egg whites only, and would it make a ...

I am starting a business making a vegan chocolate spread. It is beginning as a small, family run operation, in a hired industrial kitchen. We are stuck on how to 'treat' the spread when getting to the ...

On page 431 of Fuchsia Dunlop's The Food Of Sichuan there is a sort of vague description of a boozy preserved egg (zaodon, 糟蛋) but I'm having trouble finding any more detail on how they are made. This ...

I am making a Korean BBQ meat marinade sauce that requires 0.5 teaspoon of garlic powder and 1 teaspoon of sesame oil. I read that garlic combined with oil causes botulism. However, cannot find ...

I have found a transparent plastic bag of 300g of powdered turmeric in the back of a cupboard, bought in Mauritius in 2011, with a best before date of December 2013. The bag is still airtight, and the ...

I discovered what looks like asparagus growing in my backyard. I had cut these down around 3-4 weeks ago (they were fairly tall "wispy" bushes then, with a lot of small red fruits hanging ...

When I cook this particular sauce in this particular pan it leaves this weird red (slightly purplish) reside that doesn’t wash off with soap but does come out in oil. The ingredients in the sauce are “...

I recently discovered xanthan gum and bought a jar to try this amazing thickener for myself. When opening the jar I however noticed a slightly "corked" smell to the powder itself. I made a ...

I've read a lot about copper cookware and how it's useful for heat management and its non-stick qualities, as long as it is tinned. But after watching this video showing a Korean restaurant preparing ...

I've found several recipes to make cocoa spread (meaning without nuts of any kind), but none really satisfy what I'm looking for. I've tested a combination of chocolate, usually 50% cocoa cocoa ...

I prepared a batch of lemon curd using an unfamiliar recipe and it just doesn't have what I'm looking for in terms of tartness and lemon flavor. I'd hate to waste it, so I'm thinking of zesting and ...