All Questions

Many Wagashi are made from a mix of rice flour, Shiroan (white bean paste), sugar, and other ingredients. Of those Namagashi are among the most beautiful, shaped as little art pieces and then served ...

I am making a pressure cooker stew and have frozen butter beans that I would like to add. Since I generally use dried beans, my typical process would be to soak the beans overnight, cook them ...

I have a carrot cake recipe I have been using for years that always produced a nice evenly cooked cake. The last 3 times I made it, it is super thin in the center and does not rise as high as it used ...

Some restaurants have larger fries that are super crispy. The outside layer is hard and thick. image: https://qualitygreens.com/recipes/recipe/160/Thick_Cut_Fries/ I wanted to reproduce this for ...

My rural community has merely one supermarket. It sells merely ONE brand of scallop. The supermarket keeps them in a freezer. When I get home, I cut open the bag, place the scallops in a colander and ...

In France I buy bread made of T150 wheat flour. In the United States, I can only find bread made of whole-wheat flour or some nutritionally inferior flour. How can I find bread made of T150 wheat ...

I have been smoking meats for a while now, and was recently given a marinade injector. I searched through a few forums, and found a few people really like mixing apple juice with Jack Daniels for ...

In a follow-up on another question (What are these spaghetti-like strings in the rice I got from a Turkish shop?), I would like to know WHY pasta is typically added to Turkish rice dishes (like ...

In all the videos of Portuguese egg tart molds I see on Youtube, they all appear to be fully black. Carbon steel doesn't seem to be as dark as that (although it could simply be lighting), and I'm not ...

When I get tacos from a taco truck or the more authentic Mexican restaurants here, the soft corn taco shells often have a somewhat oily texture and are a darker color than the shells are prior to ...

Papain and other protease enzymes are frequently used to tenderize meat. However, they usually get cooked without a proper temperature control and the optimal protease temperature (which according to ...

I have fermented some peppers, but after doing so, I started to doubt the ratio of salt might be too low; I used 1 table spoon of salt, for a jar of 0.9 L; does this create a safe environment against ...

In the local chain supermarket (western US) they sell both "pork country-style ribs" and "country-style pork shoulder". Both are cut into 2-4" strips, bone-in or no bone. In ...

I have scarlet runner beans in my garden this year. I just picked my first batch of dry pods and shelled them. Most of the recipes I find online assume that you are buying or using dry beans and call ...

I want my dough to have minimal gluten formation. For that I will be adding boiling water to my flour. Also I am curious that does adding any acid such as lemon juice/vinegar will inhibit gluten ...

I need to bake Challah bread for sandwiches for a large number of people. Can I avoid the braiding? is it important to the final taste?

I'm making apple cider vinegar. I strained the scraps from the liquid and some time later, found a single fruit fly inside the jar. I took it off, but didn't throw it all away. It's been almost 5 ...

I have two chicken recipes that I've perfected over the years: Roasted spatchcock in the oven, in a pre-heated cast iron pan, using a rub with oil, paprika, and garlic Rotisserie on the grill, ...

I'm pretty confident that most of us would have experienced this before. You're trying to cook an omelette. Mise en place. You've got your ingredients prepared, the eggs broken up and beaten in a bowl....

Prunes soaked in gin, does the gin still have same alcohol content after 2 months?

The title may sound silly, but the question is serious: When I buy butter, the package says Net Wt. 16oz, and I trust this because the authorities regulate such things. Inside the package, each stick ...

I see some recipes calling for chicken broth and some call for chicken stock. I suspect that they are the same but cannot really say for sure. Is there a difference or is it a case of American vs ...

My mom always used to cook or steam Brussels sprouts whole. I always hated them and still do now if they are prepared that way. They tend to get a very sharp, slightly bitter vegetable taste, similar ...

When I'm trying to replicate a dish from a professional chef's video, I notice that sometimes they make a point to call out what heat they are using on the stove, but often they don't, not even using ...

Following this video, we can see how to make grapes honey from grapes. Is there also a way to make grapes honey from 100% grape juice (instead of the whole grapes)? As can be seen in the video the ...

I boiled an egg and while eating it I found this brown mass. It's not gooey - I tested whether I could squeeze it out, but it just ripped with the rest of the egg white. Update: another egg in this ...

I'm making first time natto in natto/black garlic pot. So I go by the recepie. First soak beans for 24h then steam to be softer. Put natto starter inside small amount of water and mix it with soya. ...

I’ve never seen anything like this before. It came like this from the supermarket. EDIT: here's what happened when my wife boiled it:

I regularly purchase fresh chicken eggs from a small farm located inside Richmond, Virginia city limits, about three miles from the outdoor market where they are sold. These farmers are diligent and ...

I have received mixed information what is the right target temperature for Brisket. A lot of online recipes call for 90+ Celsius (mentioning that otherwise it's too tough) but on the other hand I was ...

When cooking salmon, I often see recipes instructing to salt both sides, including the skin. If I’m not planning to eat the skin, does this serve another purpose?

On Amazon, I see that most of the egg tart molds have dimensions ~7 cm top diameter ~4 cm bottom diameter ~2 cm height However, I then see some other molds seemingly from Portugal with dimensions 7....

Among family, I have found radically different approaches to reheating food that has already been fully cooked. Some will not eat last night's leftovers unless they have been microwaved to the point ...

I have prepared my starter from Chad Robertson's Tartine Book three times. Twice it grew mold. Once it never grew anything for almost a week. I am using the exact recipe and clean utensils. What ...

Does anyone have any idea what this pan is called? It has a bottom dish and a rack that sits on top with several “legs”. It has a cover. There is a hole in the center of both the bottom part and the ...

It called for cooked shredded beets, raw chopped cabbage, horseradish, sugar and salt, packed in jars and cover w. vinegar.Nothing else. That seemed inadequate, so I added a cup of vinegar to the mix, ...

From a previous question, it was recommended that for Portuguese custard tarts to use galvanized steel or aluminum molds, and also that the oven be heated to minimally 250°C (482°F). This video at ~2:...

I just made a fruit tart for the first time in my life. I searched for fruit tart recipes and I decided to use a 5-star recipe with the most ratings to try to minimize the possibility that anything ...

I'm trying to sell home-made brownies made using Betty Crocker Fudge mix and the instructions on the back of the brownie mix box. I'm just looking to sell them for an informal bake-sale kind of event, ...

I've made duck confit many times before and used it fresh. This time, though, I'd like to try to age it in the fridge a bit to see if I notice a difference. To do this I've purchased some earthenware ...

One of the big problems with reheating food in a microwave or an oven is that it dries out the dish. To safely eat reheated food, it requires to be brought up to 165F or 75C. How long on average, ...

I defrosted these Snow Crab claws, but the meat still clings to the shell. I can't yank all the claw meat out of the shell intact and in one go, because the meat keeps splitting and sundering at the ...

Scenario: I want to hard-boil a single whole egg with the least amount of effort and active cooking time. I don't own an egg steamer and don't want to buy another kitchen gadget that takes up space ...

At this time I can only afford to buy one slicer - a salmon slicer or a brisket slicer. I regularly cure and smoke fish (Salmon, tuna, etc) and love cutting it very thin. I also regularly cook large ...

So I had a 4-5 lb chunk of chuck roast sitting in the freezer for a few weeks, it was obviously frozen solid at that point. I wanted to eventually make some roast in the slow cooker but I figured I ...

I have been reading an article on using dry ice to make ice cream. Aside from the usual safety precautions for dealing with a material that sublimates at -109.3F, I am concerned about what effects it ...

I am wondering which factors impact on pita pop. From some time I am trying to make it and the pita stays flat.

The FDA recommends a freezer temperature of 0˚F (-18˚C). Warmer temperatures risk bacterial growth and quality problems. But what are the reasons not to set the freezer colder? My Bosch freezer can be ...

Franz Bakery makes a bread that contains 35 calories a slice (the fact that it is keto is irrelevant to me, but may still be a part of the answer): https://franzbakery.com/HTML/productView#category=...

If you put a steak or a chicken into a hot pan which is not completely non-stick, it is likely to stick to it a bit and leave a residue when you flip it. That is our fond. Later we deglaze the pan by ...