I have been reading about infusing chilies in alcohol to create a liqueur, and I'm not clear on how they should be infused (if at all). Various sources suggest
I have cooked some chicken in a pot with honey sauce. The sauce was very flavorful, and while the chicken had a great texture none of the sauce's flavor was in
I have a question for you regarding make tea out of grape leaves. I want to make some, but don't know when the best time to pick the leaves it. I know it's mad
I have loads of chillies left over from summer so I'm making some infused oils for christmas gifts. The obvious oil to use would be extra virgin olive oil (very
I like to include the peels when I make applesauce to get the benefit of the nutrients in the peels*, but I strain them out afterward for the sake of texture. T
Say I'm making a litre of tea, for ice tea, would it be better to steep one bag for longer or several bags (five, I guess, given a cup is around 200ml) for the
So I live in a legal state and I'm allowed to grow up to 6 plants of varying maturity and also produce my own grapeseed oil infusions. So legality is not an iss
I want to make jalapeno or habanero infused tequila for a friend's Christmas present. I'd like to leave them in the bottle for presentation. I've seen recipes
I want to make some garlic and jalapeno infused oil. Maybe not jalapeno but some kind of Chile.
I'm looking to make a variety of infused oils (lemon zest infused, garlic confit oil, herb oil, etc--all strained with no solids left) to have on hand. Unfortun
If I simmer a melange of sweet and hot peppers in peanut oil, will it bring out more flavor? Chemically, what is the result of gently simmering veggies in oil?
I believe the oil component of a sauce of a pasta sauce, for example is the critical lubricating factor. It is here that herbs and spices will get infused. Whe
I read that one there are different ways to infuse a spice into oil including leaving in oil for an extended period of time or if you want quick resuls, low tem
I want to make a mayonnaise-based sandwich spread with coconut milk in it, but I'm concerned that adding enough coconut milk for any flavor will make the spread
Does anyone have recommendations on using the fruit that has infused vodka? Can you bake with it or reuse it in any other way?
I want to make and serve a vanilla bourbon, so I want to maintain as much of the alcohol as possible--ideally all of it. I've tried nitrous and room temperature
Is this possible? From my understanding one would need to freshly grind the black pepper into an oil and heat it, however due to the volatility of piperine it
What are some ways to make "coffee-infused butter"? By that I mean cow butter but injected with espresso, somehow. Essentially, produce a block of butter with s
I'm tweaking a recipe for cooked eggnog. The first step is to bring a combination of milk, light cream, and cloves to a scant boil. After that, the cloves are