I was told by a chef who trained me to make certain dishes, as well as certain baked goods that when using milk, the "healthier" option is to use whole milk ove
I often buy green tea with different flavors like lemon, strawberry, and jasmine from the market. I want to add these flavors at home. Can you recommend how I
I accidentally added extra salt to my rice. Is there anything I can do now?
I have an American recipe for molasses cookies but I live in Germany. I have not been able to find molasses in the grocery stores near me. Are there any good su
When making pulao1, I taste the salt in the broth before the steaming stage (also called dum). At this time, the saltiness is just right. But after the rice has
Brining at its basic level is about opening the cell structure of the meat with salt and allowing osmotic action to take effect and allow the meat to become a b
Which sugar is used in pastry more often, white or brown? Which sugar provides more taste/flavor?
Like with garlic, I always feel like I either overcook or undercook my anchovies when I add them to a flavor paste. I guess the first question is if when usin
New to Malaysian cuisine, I recently tried rendang beef and really liked it. In my attempt to reproduce it at home, I followed several online recipes, mostly th
Focusing on the health side of eating: how can flavour be enhanced without incresing fat, sugar or salt in the food (or fatty, sugary, or salty ingredients)? I
I am making a questionnaire about food and one of things people can rate is the taste intensity or taste strength of a vegetable/fruit/nut etc. Right now i just
I've heard that cooking "breaks down" carbohydrates such as starch. I also know that starch is a complex carbohydrate, which is essentially made out of simple c
I've been taught that various taste can be countered with others. For example, if something is too acid or spicy I could bring it back down with fats and sweetn
I have some oil which tastes one way(due to herbs, spices etc) however when I add even a little water to it the flavor goes. Besides that the water can dilute t
So I'm completely lost on what to do. I have no idea why my hamburger gravy for my mash potatoes is so bland. 1lb ground beef, 2tbsp worcestershire sauce, 1onio
I'm an obsessive home brewer. So I'm always trying to critically evaluate the flavour of beers I make with a view to constantly improving their quality. In par
Potassium sorbate (in Europe: E202, or 'Kaliumsorbat' in German) spoils a lot of the packaged food for me – I clearly smell and taste it. I can also clear
I was looking through a plant catalog, and am confused as to what type of lavender to grow this year to make tea with. Does each species taste different? Which
I've noticed that when we roast potatoes in the oven, they will often have a very sharp tangy aftertaste to me, and often that taste will linger in the back of
I would like input from anyone that uses cumin in their food. I inherited a jar of the seasoning when my mom moved out of state. Better to giv