I am not one to waste anything, and happen to have a load of agar agar, but a lot of time I only want to use a small amount, and seem incapable of making such a
Say I want to cook fresh pasta and I don't have access to a stove or hotplate. I can heat water with an immersion circulator. I can get close, but can't achie
Does soaking salted anchovies in water to reduce the saltiness, also reduce their umami component?
I was thinking about it and we use charcoal, gas, wood chips, etc to heat our food; for obvious reasons and since they burn for a long time. But what if, for e
Currently, I pressure cook a whole chicken for 45 minutes to make stock. However, the meat falls apart very easily. My aim is to extract the inosinate from the
When I reheat pasta with some kind of cream sauce, the sauce always ends up separating into oil and cream stuff. I am using a microwave, but, I am open for othe
I read many recipes of pretzels and they required to dip the raw dough in a bath of lye. As anyone should know for their own safety, lye is caustic and shouldn'
I recently made Chinese Chilli Oil (with sunflower oil) and loved the flavour it brings into other dishes. I'm thinking of high heat stir frying with this oil.
Does transglutaminase, the enzyme that is used to glue bits of meat together, pose any health risks?
I have always heard that you should stay away MSG. For example when buying bouillon crystals we should always make sure that it doesn't contain MSG. Yet I came
I have some agar agar powder to make a mixed berry gel using some berry coulee that I made. Lets say I want to make one cup of coulee to turn it to a gel, how m
I had a really creative dish at a local restaurant that was radishes that where dipped in butter and then rolled in hazelnuts that looked like dirt. Obviously i
I made some strawberry sorbet. I cut up the strawberries and macerated in lime juice and raw sugar, then cooked them to make them soft so I could use my hand bl
I am experimenting with making canelé. All recipes I've found call for the batter to be made and left in the refrigerator for at least 24 hours before ba
Is a chilli of small size more pungent than chilli of large size of same plant if so then why? If a small chilli is more pungent then why aren't chillies in mar
Is there a biological reason why some vegetables are "good" to fry on a pan while some others are not? I would readily fry onions (from "a little bit" up to "
I made some General Tso's Chicken last night using a batter of potato starch and water then frying in peanut oil. I used just enough water to wet the starch and
I am really interested in theoretical fundamentals of ice cream making. Everyone who is a little sophisticated whith homemade ice cream knows, that the are cert
this question outdated by ~7 years -- What temperatures should I keep my refrigerator and freezer set at? -- ask how much temp a fridge or fr
I have a sponge cake recipe which has been in our family for a long time: 6 eggs 1.5 cups icing sugar 2.5 cups flour 1 cup milk 1 cup oil 1 t