For those who take tea with milk, opinion seems very much divided about whether to add milk to the cup before the tea or vice versa. I have seen some suggestion
A lot of recipes that call for separating an egg, suggest that the egg be separated when cold rather than at room temperature even if it has to be brought to ro
I have a 30 Oz plastic jar of Roasted, Unsalted Archer Farms Cashew Nuts. I've noticed that after having it 'open' for a week or two (i.e. the lid is tightly sc
It is well known that food expiration dates are somewhat arbitrary. For some foods, they are much more important than others -- for example, you can pretty easi
I have a really good chocolate chip cookie recipe. I'd like to convert this recipe to have a chocolate dough (ie make chocolate chocolate chip cookies). How can
Let's say you have one tea bag and can either brew it in a mug of boiling water, or a larger tea kettle of boiling water. The temperature, steeping time, type o
Soaking liver in milk is said to be a common technique that supposedly helps to remove impurities, softens flavour, and tenderises the liver. I tried it, and
I observe lots of bubbles on the noodle surface after frying. What causes this and how can I control it?
I'm the kind of chef who chops up whatever the local bazaar has that week, adds a random amount of seasonings until the color suits my fancy and then cooks it.
Magic Cake has a seemingly simple batter, that is mixed and baked as a single entity. (See link for the full recipe and method). When it is baked, it separate
We know all food is organic (made of carbon). So if we throw organic stuff down the drain, it should get decomposed by bacteria and shrink. S
When adding an entire raw egg at the same point in a recipe (not separating the yolk and white), what determines whether it should first be beaten, or dropped i
I like the flavour of a certain brand of chocolate, is there a method to turn a chocolate bar into instant chocolate powder so I can quickly create a hot chocol
Many yoghurts contain carob bean gum as a thickener. Does anyone know if this is raw or cooked carob bean ?
When making a lemon dill sauce will limited ingredients due to Lenten restrictions, we found the sauce broke after simmering. The sauce was v
A recipe of roasted potatoes calls for some garlic to be put in the oven with potatoes that are covered with salt and black/red pepper and rosemary. I don't und
Is agar powder heated so that it will form a gel when it is cooled? if not then what is the purpose of boiling it?
The actual measurement of the caramel sauce is 50g sugar : 20g water. I divided it to 17g of sugar to 7g of water, but after following the necessary procedures
Is sugar a thickening agent? Palm sugar for instance? Let's say if sugar has a role in thickening liquid then how does it do it?
The internet says swirling is fine, but not stirring. Why is that so?