In case you're wondering, Blin (or Блин) is just Pancake in Russian. It was given by my favorite YouTuber that these pancakes have to be
Many older cookbooks call for filling a “refrigerator tray”. For example, in the 1960 Better Homes and Gardens Dessert Cook Book the recipe for &ldq
Mise en place definition for those unaware. Mise en place (French pronunciation: [mi zɑ̃ ˈplas]) is a French culinary phrase which means
Is sour milk, soured milk, and milk that has gone sour, all the exact same thing? Related to this question: Is buttermilk another term for sour milk or some par
I would quite like to get hold of a large stock pot with a thick base so I can make things like preserves as well, but whenever I look at kitchenware in my loca
In older or Australian recipes, is “small cup” a specific (if not quite standardized) measurement? If so, what, approximately, is that measurement?
I have a type of yeast that I'm finding hard to identify by English standard. These are picture of it: Whole, uncut. cut in half In my country, Bulgaria, we c
Recently I've been into cooking videos and tutorials and something that stands out to me is this concept of "layering flavors" that some chefs use when they add
I've now learned (from this site) that broth and stock are not the same product (see this great answer). So, in any given scenario, why should one use stock r
I've recently stumbled on Masterchef professionals as an American, and it's very impressive! Many chefs serve "compressed" vegetables and fruits (e.g. tomatoes,
In formal dining rooms there is often a long table set to the side and the servers use it to stage dishes before they are served to the table. What is that appu
Is it there a specific category name or whatever, defining restaurants that serve food without dressing, or any kind of food art or dish decoration, despite sti
Example: https://youtu.be/lVcTvHTn6Dw?t=325 This chef is very French, yet he talks about Fahrenheit. In France, which is in Europe, surely they use Celsius? He
This brownie recipe (from this book) calls for eggs, beaten. I'm not entirely familiar with US recipes. What does it mean that the eggs have to be beaten? Is it
What is the culinary difference between these dishes? It seems to me that they are all egg dishes that are cooked with some fillings in them (onion/tomato/ham/c