We have powdered pectin and have a recipe that calls for liquid. What are the differences between the two? How are they made? How do their uses differ? How do y
I have a recipe that calls for 12 oz of fresh Shiitake mushrooms. Due to cost and availability concerns, I decided to get dried instead, figuring I would be ab
I recently bought a book of Asian recipes. The author seems to have a huge crush on red bean (azuki) paste, since about a half of the recipes call for it. Unfor
I have already noted this question about making root beer, but I wanted to explore further, so I hope you'll indulge me. I want to make a home made root beer t
My husband is on a low sodium diet. I have been thinking that Calcium chloride might work for making pickles, smoked fish, etc, because the sodium is the bad ac
I am in the process of converting my boyfriend and myself to a gluten free regimen. I have had a lot of success with gluten free recipes, but I am now wanting
I like to fry or sautee onions, garlic, chilis, spices (for flavor) and zucchini (the main ingredient); then stir them in a can of chopped tomatoes and simmer f
I am cooking a recipe of Asian style sea bass. What would be a good, cheaper alternative to sea bass that is readily available in a UK supermarket?
If I can, would there be any difference in the measurements? For example if the recipe calls for 8 ounces of cream cheese, would it be the same amount of cottag
Can china grass (agar-agar) be substituted in place of gelatin when making pudding? Or is there any other ingredient i could use as a substitute that could give
I want to obtain a taste very similar to wasabi, but without wasabi ingredients. How do I do it?
I want to make a barbecue sauce which has chicken stock in its recipe. This is the first time I needed chicken stock for cooking; somehow, I didn't come by it u
This is more of a food preparation/health question since it's after the food has been cooked. Recently I've been substituting butter with olive oil. For example
What's the best (fastest, most efficient) way to make breadcrumbs from scratch, without having any old bread? I'm curious if there's something quick I can do,
I recently decided to make something that required liquid glucose, 140g of it. No problem in general, but for some reason none of my usual suppliers had stock (
I find it difficult to source rice wine vinegar for recipes. I can usually find “rice vinegar“, “rice wine”, and “white wine vineg
I need cumin for everything I make, but its not available where i recently moved. However anise is available, and someone told me that cumin can be substituted
I have this recipe: 2 celery sticks 1 cucumber (large) 2 large handfuls of spinach leaves 1 large handful of lettuce (dark) 1/2 freshly squeezed lemon But I do
The parmesan cheese in pasta recipe is quite expensive.....do we have cheaper alternative?? Are there are cheddar cheese which can replace parmesan cheese?
In Spain I had a wonderful tapa called Pimiento de Padron. Green chiles fried in olive oil and salted. What type of chile could I find in the US to replicate th