I'm a home cook and have never been inside a commercial kitchen - I believe though, in a commercial kitchen, gas stoves are preferable due to having a constant
I live in a hot climate. Days average 85-90 F and nights only get down to 75 F lately. I started a SD starter from scratch 6 days ago. Using the King Arthur rec
I recently got myself a high-power wok burner, like the ones they use in professional Asian restaurants. Cooking with it is a ton of fun, but sometimes I find m
So im relatively new to cooking and im reading all the technique focused books I can. I noticed that for the same exact goal (ie browning a piece of meat) some
How can you cook milk without it burning the pan? The intention isn't just to heat/warm the milk, but to thoroughly cook it. Burned pans are hard to clean, and
We were gifted a set of Cuisanart stainless steel (impact bonded) pots and pans last Winter and use them fairly heavily for cooking at home. We just started to
My question is about cooling a pan while cooking. I come to the issue when I'm making a dish and it tells me to have a pan at medium-high to sear meat. Then it
I have purchased a crepe pan but I think my question applies to any frying pan. In my case I'm on halogen as a heat source but I don't believe that it matters t
I am trying to figure out if there is a way to abstract out heat in the Lacto fermentation equation. In fact, I am not even sure if heat is part of the equation
Can somebody keep food warm by using heat from inside of an electric vehicle or do these vehicles waste less thermal energy, meaning more effi
I'm having trouble finding the right search terms so perhaps I am just missing some obvious resources. Sorry if that's the case. It is sometim
I'd like to make yogurt with non-fat dried milk enriched with canned (full-fat) evaporated milk. Since both these products have already been heated in the manu
I'm reading Harold McGee's "On Food And Cooking", and in the "Microwave Cooking" section he writes: Since the air in the oven is not heated, microwave ovens ca
I am going to build or buy a tandoor. Before I invest, I have done some research into how to cook in one. The part that confuses me is, all the video's I have s
I am trying to find out which oils are suitable for pan-frying at high temperatures (when frying steaks or pancakes where smoke points are typically reached). S
Many recipes call for things like garlic and spices to be sautéed first before combining other ingredients into a pan. I have always preheated the oil in
I am cooking on gas stoves very seldomly, mostly in some hotel/airbnb's with a small personal kitchen. I often have this problem: the gas comes out in a ring of
Meats with a low fat content, like shrimp and chicken breast are often suggested to be cooked at a high temperature for a short period of time. However meats w
When I'm trying to replicate a dish from a professional chef's video, I notice that sometimes they make a point to call out what heat they are using on the stov
I am trying to come up with some kind of mousse, based on mushrooms, to be put on top of slices of potatoes just out of the deep-fryer. One of the main difficul