I made some coconut milk. After a day in the fridge there was two layers of liquid in the jar, coconut water and solid coconut which I found out afterwards that
I have just made a pastie in a pie dish using S.Burt's recipe Can I substitute olive oil for butter/shortening in pie crust?. It was really delicious but has no
I just read a few articles about cooking rice targeted at Americans ("take one cup of rice...") and in many comments people mentioned adding b
I tried making cultured butter using a very simple recipe: 500 ml of cream mixed with 30 ml of buttermilk, left on the counter for a couple of days. Then mix to
I was just in my kitchen making pasta and a wild thought appeared when I mounted my sauce: Can I do a vegan monte? What alternatives could provide the same bin
One of common toppings for fruit pierogi and several other dishes, usually sweet, is butter that has been melted and heated on a skillet/saucepan until it got a
I've recently home- made butter. Starting from 500g of cream I've obtained, let's say, 250g of butter and 250g of buttermilk. The fairly big amount of by-produ
I'm trying to find out how different starches behave and how they interact with other ingredients. Corn starch (Maizena), for example, will act as a thickener a
When recipes call for “butter” but doesn’t specify “salted” or “unsalted”, which should I use? Does it matter?
I was mixing wet ingredients together for a muffin recipe, and I prepared the eggs, water and vanilla extract. I melted Ghee butter in the microwave, and tried
Many baking recipes call for “softened” butter. What is meant by term "over softened", as in many places it is written that " over softening ca
In my search for cultured butter I found butter that lists culture distillate or lactic acid as ingredients. Should these butters be considered cultured,
There is a sauce that I make that uses browned butter as its base. I love the taste but it just feels incredibly oily. Is there anything I can add that will fi
Can I use butter in a molasses cookie recipe instead of margarine I
Steaks can be deep fried and this is usually done with an oil with a high smoke point. People seem to report reasonably good results with this. I'd like to dee
My chocolate chip cookie recipe spreads too much, even after I refrigerate the dough overnight. I have looked into the different answers on this site, but nothi
I just watched an experiment on youtube, where they compare 2 steaks, side by side, the first one with added butter during sous vide (as many people do), the se
I have an old family recipe for something called a Chocolate Salami (don't worry, there isn't any meat) and I am wondering - if I vacuum seal it, will it be she
I used this recipe to make chocolate chip cookies. I’ve made it many times and it usually is a hit! This time, I decided to use brown butter instead of ro
My friends from a farm gave me some clarified butter, about half a liter in a plastic container. I used it for some time, mostly for frying. A couple of days ag