I read somewhere (Facebook) that you can use blood as a substitute for the eggs in an ice cream base due to to the similarities in protein composition shared be
My wife and I like Asian meals (Curry, Niku Jaga, et cetera) and without fail we tend to make more rice than we need. I would encourage her
I happened upon an article entitled "Please Pass the Scavenged Bone Stock" and discovered that there are many different opinions out there about the propriety o
Today, I accidentally forgot that I had brought my lunch in - leftover spaghetti noodles and a meat sauce (sauce from a jar, meat cooked fresh
I always soak almonds at night and peel them the next morning. I'm just wondering if I can do anything with the leftover almond skin. Any suggestions?
I would like to make chocolate decorations with melted chocolate. After searching on the web, however, I am not quite sure I could find acetate sheets. But I ca
I left the cornflake bag open for too long that it is not crispy anymore. Still taste good, but I wonder what can I do with it.
We recently saw and picked up some lychee from the grocery store. It appears that the skin is inedible, but my girlfriend is wondering if it could be used for
Tiny hedgehog cucumbers, cucumis africanus, are usually grown as ornamental. The blurb in the seed catalogue mentions they were historically pickled and preser
Fellows all the ingredients I have in my cabinet are: 1)Noodles (containing egg) 2)1 bottle Soy sause 3)1 botttle Sesame Oil 4)2-3 Onions 4)
I was doing some research into flavorless (or flavor-neutral) acids that could be used to create certain things without altering the flavor of the outcome (say,
When I cook beans there's heaps of brown-coloured water. Is there a use for this? Do you drink it or something?
I made a pizza dough and I left it to rise until doubled in bulk. However, it didn't rise at all. After reading here I can just guess that I killed the yeast ce
I roasted an entire pumpkin (specifically, a triamble variety). It was cut into large pieces and roasted with oil in an oven. I ended up leaving it to cool in t
I cooked a pork shoulder sous-vide for 24h and sadly It came out extremely dry. I think it's due to cooking it in a citrus heavy marinade and removing a bit too
What can be done with left over mussel shells? I have heard of them being boiled to make sauces etc. Is there any other culinary use for them once the mussels
I have some old chicken breasts, thighs, and a steak vacuum sealed in my freezer. I think it is between 1.5 and 3 years old. I'm assuming it won't have a good
When I make Hamburger Helper I always follow the directions exactly and the consistency of the sauce is usually good--not too thick and not too watery--but when
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
First post! I like growing unusual fruit, but I'm a bit of a cooking novice, especially when it comes to fruit. We've just ripped out our tzimbalo (Solanum cari