I wanted to make sprouted green grams. I put a handful of them in a bowl and added water. Some of them floated on water while some remained suberged. Is this no
I want to make simple aricini (eggs + cheese + rice) but with brown rice and chopped spinach. When I made this I ended up having too much water in the mixture.
Well you heard right how much salt,! I am a complete noob when it comes to cooking and I have never cooked before. I need to regain my muscle so i desire some b
Whenever I need to heat up water for a French press or hot chocolate, I do it in the microwave. Is there a good reason to use a kettle instead of the microwave
I recently and very stupidly ran an analog (non-digital) meat thermometer through the dish washer. It came out full of water, like a fish tank or a pimp's aquar
To optimize my time as much as possible, I would like to know if I can simply put them in water and leave them there for a while. This would help if there are l
I picked up this trick from one of the restaurants I used to work at. When cooking a beef hamburger on a med-high stove-top, they would add a half ounce of wa
I've purchased a Dishwasher from Bosch (SMS60L18IN). We were very satisfied with it's first wash when it gave us clean utensils without any problems. We put a 3
Here in the UK, supermarket chicken and other meat cuts are infused with water to bulk them up prior to sale. So, when frying or browning the meat, I often end
I'm cooking soup as a starter for Christmas dinner. I've made this soup before and I used 1.5 litres of water for 4 servings. I'm making 12 servings for Christm
I have encountered a pasta recipe with this as the first step: Bring a large pot of water to boil over medium-high heat. What is the purpose of using med
I'm just starting back on the road to bread making, and I have been wondering about the water that I am using, and how it will affect the yeast. Do I just use
I need to put a plastic bag in a pot of boiling water. The bag is rated to handle up to 200C (400F). I will be using a stainless steel (or aluminum) pot on a ga
While working on the homework for week 2 of Harvardx's Edx course, SPU27x Science & Cooking: From Haute Cuisine to Soft Matter Science, I came across this q
Apfelschorle is a German (or Austrian?) drink which is made with approximately a 1:1 ratio of apple juice and sparkling (carbonated) mineral water. My techniq
Some of ghee I find in stores has liquid on top (with some solids floating about), while in other brands it is completely solid (both jars are stored at the sam
When I cook a curry I add water to help it cook and stop burning if it goes to low etc. However I prefer my currys to be dry i.e where most water has evaporate
I am trying to get a curry to be thick and less watery. At the moment I am removing solids, boiling water off and then adding solids back in later. Unfortunat
I'm doing food tech coursework, and I'm really confused on how temperature of water affects the texture of the bread. If someone can answer scientifically that
When I cook curry I often try to make it dry. When I try to simmer the water off I notice the water takes time to go and sometimes when i think its done i stil