I saw this video. He is cooking Paneer Tikka Masala. He used 6-7 tomatoes to make gravy for the curry. My question is that, when I cook and add so many tomatoes
I have a brownie recipe. The first time I tried them they turned out great but had a strong taste of chocolate and vanilla extract. I halved the cocoa powder an
I have now numerous times heard things such as: In the final step, the factory adds custom spices for the specific region for which this batch of hotdogs are s
I've been making falafels from scratch for a few times now and I've started to get the hang of it. I've got the texture of the falafels pretty
My farmshare vege box is forcing me to confront my least favourite vegetables. I have disliked kale and collard greens when I had them previou
I hope I'm not using the wrong word here, since I know the "acidic" quality to a food does not change by adding sugar (same amount of free hydrogen ions). But i
I recently purchased a professional-style milkshake mixer, and some recipes I've researched say that adding ice cream is a must for making shakes, along with ad
When I get tacos from a taco truck or the more authentic Mexican restaurants here, the soft corn taco shells often have a somewhat oily texture and are a darker
Every single quince I ever try to eat, without a fault, has parts on it that have an awful onion-like flavour and leave a disagreeable oniony aftertaste. Most o
Specifically porcini powder, may occasionally add other dried mushrooms. Epicurious simmers dry porcini uncovered one hour; NYT just 30min. Both include veg whi
I recently purchased a bottle of Cheddar Cheese flavouring (product link here) hoping to use it in pasta. The product description says it is apt for pasta. How
Every year my partner makes a lemon pie, and every year her guests want it to be more sour than the last. Last year we put in way more lemon juice than the reci
It is pretty widely known that cilantro tastes bad for some people only because of a gene that makes that herb taste like soap. But are there other foods/herbs
Does anyone have any experience with making your own maple extract? I am on a low carb diet, so real maple syrup is not an option for me. Again, the solution is
I currently make a detox smoothie with the following ingredients: 1 orange, 1 banana, 2 cups frozen wild blueberries, 1 c cilantro, 1 tsp barley juice grass pow
When making custard if I substitute evaporated milk for whole milk will it change the flavor or texture of the custard?
I found myself making a couple of disparate-tasting dishes. One was a salad dressing with blue cheeses and garlic, and another was meat flavored with thyme and
A traditional Scotch Broth calls for lamb. However, my partner does not like the strong smell, and lamb is not so easy to get a hold of anyway. What meat can I
I've heard that adding potato to an overly salty dish can reduce the saltiness. I prepared 500g of rabbit meat in a pressure cooker. Realized that I had added o
I see natural flavor, sodium caseinate, and milk protein isolate on a few non-dairy creamers. What give non-dairy creamers milk like flavor? Can this be added