I used to live in a coastal town and never worried about getting fresh mussels, but now I live in inland Ecuador and today bought a bag of frozen clams and a ba
I want to make a recipe requiring strawberry fruit paste. I went on a web site of cooking supplies seller, and they have two options for fruit paste, simply "fr
Is there a way to differentiate sea prawns from farmed ones based on appearance? Can we differentiate it based on Color of prawn, structure etc?
Up until today I only knew about one type of corn for popcorn. Searching for Peruvian food I found out that in Peru there are different "popcorn" varieties. So
I would like to try a few recipes which call for rosewater. I have made these in the past but it seems difficult to get rosewater here. Many places seem to sell
I want to make a few little gifts for some friends, and I had the idea of creating little bottles of all the things needed for different drinks. I was hoping th
What ingredient that can be eaten raw has the highest protein content and lowest fat for its weight?
I am having great results with no-knead bread, generally leaving this to proof for up to 18 hours in a coolish (20 C) room. I'm thinking of upping my game and
I bought onions from a truck passing the streets in Mexico and even after peeling the onions smell like manure all the way to the core. Is this normal? If so,
So, at my local fishmarket, there is both live and frozen yellow swamp eel. I was not able to find very much on texture, flavor, or otherwise, so I was wonderin
I was looking for a beer battered fish recipe the other day when I noticed most of the recipes don't state a style of beer to use. Some of the recipes use a sig
I’ve just bought some star anise, but I'm not sure of its origin. It smells zingy which kind of reminds me of Chinese food. Taste-wise, is there a diff
I am referring to star anise. This is an ingredient list for store bought kebab rolls(I think they’re also referred to as sheek kebabs). I’m und
I’m making a stew with about 700 grams of meat and it will have a lower rather than higher amount of water. I will be using star anise for first time and
I tried making feta cheese yesterday. I used a mesophilic culture from a well-known cheese supply house and it doesn’t have the “bite” I like
I purchased both guar gum and xanthan gum in little unmarked baggies from the bulk section of my local health foods store. This was months ago and since I fool
Undoubtedly no body is to taste water tank in supermarkets with live seafood! Don't ask me rely on supermarket salespeople. When I ask, they either don't know
I have some raw turmeric, which has become rubbery lying in the deep freeze. Can it be used for cooking? If yes, does it require any special processing first?
If I find a recipe that contains any of those, I just won't make it because I don't know where to find such ingredients but now there's a series of desserts I w
I recently made a curry with 4 habaneros and 2 Tbsp (approx. 30 mL) of ground cayenne powder. It was extremely spicy so I'd like to reduce the heat next time a