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I am physically unable to wash sullied fruits and vegetables, particularly ones just plucked from soil. I am disabled, and I injured myself. The water pressure out of my faucets are TOO LOW AND POW...
Thanks to the pandemic, you probably already have a good solution: wear a face mask. And the glasses are already helping protect your eyes.
Canned beans (like great northern beans or black beans) come with fluid that is thicker than water. I believe this thickening is starch being leached out of the beans into the water during the can...
I cooked with tempeh for the first time recently. The tempeh came in an 8oz "brick", about half to three-quarters of an inch thick. The recipe I was following suggested boiling it for 10 minutes ...
I am a beginner when it comes to bread, and for expedience I make almost all of my bread using a bread machine. I've always used bread flour, followed the proportions specified in the instructions...
While I am not familiar with tempeh, I would think that perhaps cutting it into lozengy shapes, at an angle, so the individual pieces are cut evenly with thin edges, might assist.
I've recently baked a sheet cake with fresh apples, vanilla pudding and crumbles. The moment I took the tray out of my oven I saw that the cake wasn't really baked. The fluids within the pudding an...
A lot of baking recipes require sugar in order for the baked goods to taste sweet. For my own part, I would like to avoid consuming too much sugar as it's detrimental for your health. I've heard th...
Like what has already been said, falling apart would likely be due to too much liquid, too little binder, or both. I checked what one of my cookbooks says about Swedish meatballs, and that recipe c...
I tried to post a recipe in the Recipes category, but get an error back when I try. The Question post type is not allowed in the Recipes category. I'm hoping that this is a quick fix.
It depends a lot on what rôles the sugar serves other than sweetening. In cake recipes which "cream" sugar and butter, the sugar has a mechanical rôle. The sharp edges of the crystals cut holes in ...
Your mileage may vary, but I've discovered that I get longer life out of hard cheese (and some other dairy products) in the fridge by not sealing them carefully. Of course it's a careful balancing ...
As far as I know, there isn't a one size fits all solution for frozen food. I also prepare large amounts and freeze for later, here are some of the tricks I use for specific items: Roasted potatoe...
After some searching on the site @Pestana linked I found that the omelet maker consists of only two pans which are separable and don't seem to be permanently connected. So the pans of the omelet m...
On serrations: Serrated edges are a mixed blessing. They accomplish several purposes: serrations pack more cutting edge length into the same overall blade length. This gives a mechanical advantag...
tl;dr: how should cheap ground turkey be frozen: raw, browned, browned with onions, or cooked into finished food? What are the safety and texture/quality implications? Supermarket-quality ground tu...
I recommend, if it has never been frozen, to weigh it out into portions. Then wrap tightly in plastic wrap, expelling air, and lastly in a durable plastic bag which is labeled with contents, portio...
If you really want to limit the number of parallel challenges, maybe put up a meta thread in August, "propose the September challenge", and the one with the most upvotes gets used (subject to broad...
The softest chicken is chicken that has carefully been raised to the minimum safe cooking temperature, then had the cooking process stopped. The options: cooking in a high moisture environment me...
Fat renders at a lower temperature than meat cooks, so if you are looking to get a lot of fat in the pan, the lower heat method, or even starting in a cold pan, will probably work better. Since you...
The problem with meat substitutes is that they are substitutes. Without chemical help, it's nearly impossible to achieve a flavour in meat substitutes which is comparable to meat. However, putting ...
With regard to texture: meat is a sponge of proteins holding water. As you cook it, the sponge tightens, forcing out water. If you stop and let it re-absorb the liquid, and it will regain some tend...
