I'm making veal stock that's later going to be reduced to a glace viande. In the past, I was always close enough to observe the process and strain the stock w
I'm wondering about that high-heat flavor you get just before outright burning food. Charred, grilled, blackened, smoky, or seared flavor? Wok hei? I'm not exac
If I leave a glass of water out over night, I notice that it seems to taste different the next day. Is this because dust is falling into the water?
Can the juice from store bought dill pickles be used to make more pickles. Can fresh cucumbers put into this juice aquire the same flavor as
Many chefs add spices to the oil because the "oil brings out the flavors". But I want to experiment with different spices and quantities (which is hard because
I just tried my first batch of vinegar pickles and chose what is supposedly a high-quality, accurately diluted apple cider vinegar with an acidity of 5%. I foll
Oddly curious as to the answer - thought about it once and can't get it out of my head. Has anyone tried Pelican before? Or know what it tastes like? I had a lo
I am planning to cook a French bœuf bourguignon, but a vegan version. Apart from the wine and the herbs, I recall that the butter had quite an impact on t
I am a fan of surface ripened cheeses, and in particular Wisconsin-made Limburger. My favorite way to eat it is right at the use-by date on the label. At that p
I cooked parsnips for the first time this week (glad I did - delicious). When the produce clerk pointed them out, I asked if he had baby parsnips instead (as t
The whole carob pod, the pulp and the seeds are all edible, but which parts are used for the different core products? Does carob powder contain the entire pod,
I love it for its health benefits and I can't eat most other oils in higher amounts, but my meals are very fatty (and I intend to keep that that way), so that m
For people cooking now and then it is common knowledge that you have to add an extra of salt if you're including potatoes in your meal. But what is the (biolog
What is the difference between the salt of guérande sel de guérande and normal salt ? I have a truffle flavored sel de guérande, which hav
I've received the following seeds from one relatives, used in our for some recipes. I want to know what this seeds are. They taste bitter like fenugreek seeds,
I need to cook spaghetti for about 70 people. How do I cook up the noodles that morning and avoid soggy or stuck together noodles? I am assuming my heating opt
A couple of months ago I started to take note that the perceived sweetness of foods isn't always correlated with its sugar content. One stark example was yogurt
Are there any negative effects to flavour and or texture to freezing breads/cakes and such? I notice many layered cake recipes have to bake a cake cover it in
I'm new/ignorant to using avocados and never really enjoyed them until 3 months ago when I bought some on a whim. The avocados actually tasted great. They were
I made a stew that required a couple of slices of orange, and it now has a strong orange flavor. It was cooking for over 3 hours and the orange skin was even di