I have been learning to cook for a little while now, and can make 10+ good looking and tasting meals but I have a problem I am encountering th
Since I was shown how to make tatsutaage (a particular type of Japanese fried chicken with grated ginger in the marinade), I've been tweaking things in the reci
Which is the better substitute for tapioca in Chinese/South East Asian dishes, e.g. for thickener of soups and for meatballs? Is it corn starch or potato starch
I'm not an experienced baker, so I need a little help. I don't like the sweet taste corn starch leaves in some items I bake, like cornbread (c
I was surprised to read the answers to a recent question on thickening - two of the three, including the accepted answer, suggested using cornstarch instead of
I tried making pudding in the microwave for the first time. I took 20 g rice starch and 250 g milk. First made a slurry, then mixed the rest of the milk, consta
I'm trying to make a stew with the least amount of ingredients. If I could just cook the meat itself that would be great but I think that would be frying or gr
I ran out of organic brown rice today, and I happened to have some lentils, but when I went to rinse them with the spray nozzle on my sink (set to warm) they st
Lately, I've been looking at a few deep fried recipes and have noticed different types of refined starches being used. As far as cornstarch goes, I've seen a s
Very often in Injera recipes you will see step toward the end of the process, right before cooking that involves cooking some Tef flour with some water and then
I'm trying to find out how different starches behave and how they interact with other ingredients. Corn starch (Maizena), for example, will act as a thickener a
I've heard that cooking "breaks down" carbohydrates such as starch. I also know that starch is a complex carbohydrate, which is essentially made out of simple c
How is starch content reduced by cooking vegetables? Are the starch molecules simply broken apart? For example, this study showed a reduction in starch in swee
I've been making risotto with a brown rice blend (Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Whole Grain Wehani Rice, Whole Grain Black Japonica Rice),
In order to reproduce a traditional Turkish drink recipe for Boza. Which has a thick consistency, low alcohol content (around 1%), and a slightly acidic sweet f
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 traveled to NY and tried Magnolia's banana pudding. Long story short, it was amazing :D When I came back home I tried to create the next best versio
Due to the recent events (COVID-19) the groceries stores' shelves are totally wiped of flour of any grains. I have not found flour for roughly a week. Now the s
I'm experimenting with creating puff cereal at home. I was wondering if creating a gel, dehydrating it and then puffing it in an oven with high pressure is the
A classic burger consists of a beef patty, some salad/ tomato/ onion, a burger bun and some sauces. That already has all the components of a w