Navajo Dreamchild
  • Member for 4 years, 5 months
  • Last seen more than 4 years ago
What to do with ginger leftover from ginger ale production
Accepted answer
7 votes

I have used excess ginger by candying it- I boil it for about twenty minutes in a simple syrup, when I take the ginger out of the syrup I place it on a cooling grate and let it cool completely. I then ...

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What does it mean when you feel bubbles pop when kneading bread dough?
5 votes

This is completely normal and actually what you want bread dough to do, the bubbles mean that your yeast is active, and your bread will rise. However, bubbles that are too big can be undesired in your ...

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How can I cut the flavour of Worcestershire sauce in a completed Asian dish?
4 votes

I have never encountered this problem but I would suggest making up a batch of just the sauce, omitting the Worcestershire sauce and maybe going a little light on any of the other ingredients that ...

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Self-made fatty dough separates in refrigerator, how to prevent
Accepted answer
3 votes

I have had this problem before too, and the only solution I have encountered is to freeze the dough you want to store, this requires a bit more planning as you will want the dough to thaw completely ...

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How best to melt and reform chocolate
2 votes

Chocolate IS tricky to get right, and I have had mixed results using a double boiler, I have also tried using a microwave- ten seconds intervals, checking temperature each time and waiting till the ...

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Can you reheat cooked calamari without thawing?
1 votes

It is entirely possible to reheat calamari without thawing first, I would suggest boiling for one to two minutes, depending on piece size, longer if you are using larger pieces. Conversely you can ...

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Sperical lumps in milk
1 votes

I would suspect that these lumps are milk protein coagulating, sometimes these little lumps are unavoidable. I also suspect that this means your milk was 'on the verge or going,' and I would suggest ...

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Spaghetti sinks
1 votes

Are these fresh pastas or dried? That might explain the differences in cooking "behaviors"- however, I agree completely with mrog- I would just go with which ever one you like more.

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do szechuan peppercorns get stale?
1 votes

I believe all spices and dried herbs or seasonings lose potency if stored improperly, I would recommend trying to store them in an airtight container. Also toasting your spices on the stove top in a ...

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Baking Sirloin in Oven on Pizza?
Accepted answer
1 votes

I would think that if you were using fresh sirloin and the pieces were small enough you would be alright using the method you mentioned. I would think that if you were to pre-cook your sirloin and ...

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What could be the basic ingredients that potentiate sourness and bitterness?
0 votes

Here is a small list of herbs that provide bitterness, thyme, marjoram, lovage, rosemary, tarragon, bay leaves, sorrel, sage- If you want more bitterness and your recipe calls for these herbs- you ...

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How to bacon infuse solid cheese block for smoking?
0 votes

I would try coating the cheese (I also assume you are working with semi-hard cheese) with bacon grease, making sure to cut the cheese into smaller(2-3lb blocks) and letting it 'marinade' for 12 to ...

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too many hot chilli peppers in my Italian Beef!
0 votes

I have found that a slight amount of sugar put into chili can cut some of the heat, not enough to make it sweet, I usually add less than a teaspoon, however if you are talking spontaneous combustion ...

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How to use slow cooker for cooking meat without it turning into soup or stew?
0 votes

I once encountered a recipe for a roast cooked in a slow cooker that was specifically designed to prevent the meat from being soaked in broth at the finish producing a slow cooked dry heat result. The ...

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Substitute of eggs
-1 votes

I would suggest that you look for an vegan egg substitute in a health food store or the vegan section of your local or favorite grocery store. Good Luck!!

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