I saw a popular TV show where a cook competes against a scientist. They made a pork belly, the cook made a brine and injected the brine directly into the meat w
I like to reuse glass bottles and jars in my kitchen in order to create less waste. Recently, I bought a large quantity of olive oil which I would like to use b
How do I cure olives without using salt? Is oil the only option? Or salt free fermentation of some sort? I found this one claiming to be unsalted but couldn't
I am considering switching to beef tallow for my high heat cooking, as it has a high smoke point and is a saturated fat (which means, that it does not oxidize e
I recently made chili oil at home for the first time, it is delicious and works great. I simply infused canola oil with some spices and then poured it on chili
I am making vegan cheese and it calls for a lot of refined coconut oil. I am wondering If I were to substitute out half the refined coconut oil for equal parts
I've never asked a question on here as i'm a new user, I was just wondering if someone could explain how to put bubbles into chips. Ours is a protein based chip
I know this might not be a question to ask on here but was hoping maybe someone might be in the deep frying industry and could help since I've been on hold for
I am referring to things like cumin seeds or others which are meant to contain oil. When they are ground does it loose the oil? Or does the oil exist but it d
Whenever I season my cast iron pan with canola/rapeseed oil it turns sticky after a few weeks. It also gets sticky on the bottle and glues the cap on sometimes.
What is the explanation of oily food being tasty? How does extra oil enhances taste? It is evident North Indian food specialy Mughlai food uses too much oil
Just a moment ago, I was making muffins. The recipe calls for 125ml oil. As a footnote, it says that you can replace the oil with 125g butter. Can you do so in
A lot of curry recipes tell you to keep going until the oil separates, but for me this point never comes. I've tried putting more oil / butter in to start with,
I live in Thailand in which potatoes in retail supermarkets can be a bit expensive because of a bit low demand due to low traditional usage in local cuisine. In
I recently got a mandoline slicer and started doing some potato chips. They come out great but I wish they were a bit less golden/brown. I tried removing them f
As above, if you use fennel, cumin or other seeds whole, will the oils get released into the pot liquid or must one ground the seed then add for the oils to com
I am trying to make vegan mayonnaise. In my first attempt I used soy milk and corn oil as the major ingredients. I tried adding lemon juice instead of vinegar a
This question discussed about how the molecular properties of the fat in vegetable oil affect emulsification in the making of Mayonnaise. The answer in there su
Spices like black pepper have volatile compounds such as piperine which loses potency/is lost during cooking a curry so it’s best to add it at the end. M
Ignoring flavor impartation. When pan-frying: Does picking a higher smoke point oil like avocado oil affect the speed of the Maillard reaction? Will it occur qu