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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...
I have also brought this up before (albeit titled differently and asking about tags too). I would like to see some more structures to our recipes as well. As of now, formatting is your own choice w...
Burger with caramelised onions I get the mince from a good butcher, which is essential to making it taste great. This time I added caramelised onions, although I also enjoy other options, such as b...
Depending on the size of the stuff you want to keep in the pan and the time-criticality: Strainer. You mentioned that your pasta strainer's holes are too big. I have colanders with holes of two...
There are cotton filters for home cold-brewed coffee, but it would also be possible to make cold brew without any sort of filter during the brewing, just run it through a disposable filter afterwar...
Without a dehydrator, one typically returns to procedures for drying things out that predate the common availability of specialty tools. Assuming you have an oven and a baking sheet (rimmed might ...
A handful of mishaps and a couple of oil burns has made me rather gun-shy about deep frying anything bigger than a cashew. This is especially true for something with water in it, like dough. (I ha...
While beans are often canned with calcium chloride to keep cell walls strongs and salt for flavor, all of the starch that leaches into the water is inherent in the beans. It just needs to be let ou...
I had a banana bread recipe that called for brown sugar, but all the brown sugar I could find in the house had turned to rock. I never actually got to try the original recipe, but I got a nicely fl...
Phyla are not a classification of how good the broth of an organism tastes. Your question could just as easily be posed about beef and skunk broth (or since the phylum for mammals is chordata, even...
In my experience, poblano peppers range from "Are you sure this isn't a bell pepper?" all the way to "mild jalapeño." Is there any way to tell before purchase which kind it is?
I am making cheese and as a byproduct I have a decent amount of almond pulp. About 2 kilograms. I soaked and skinned the almonds, blended them and strained them with a nut milk bag. The recipe I'm...
Thick stews and "mushy" foods seem like they tend to do pretty well. I've had good luck with chilies and soups (both vegetable and pasta). These can all be dumped in a bowl and microwaved for a few...
What are some foods that can be cooked, then frozen, and then thawed or reheated for a quick meal? I'm not necessarily looking for specific recipes, but ideas about general food types.
TL;DR: is there something I can coat the inside of metal salt shakers with to protect them? Or am I missing a better clue? I have two pairs of antique glass salt shakers (of significant sentimenta...
Unfortunately, no. Even the same type of pepper grown in the same fields year after year will vary significantly in Scoville rating. The specific rain and temperature profiles will cause the major...
Why is macaroni primarily sold curved ("elbow") but boxed macaroni-and-cheese sold straight? If I wanted to buy the non-curved pasta, the only generally-available way of purchasing it is to buy bo...
They are the same cooking method. However, an outdoor gas grill is typically not built as well as indoor gas grill of the same cost, because they need to include a housing. Practically speaking, th...
I think the only real question here is leg. Drumstick - the lower part Thigh - the upper part Leg Quarter - Drumstick + Thigh. "Quarter" comes from the 4 quarters: Left Drumstick + Thigh, Right Dr...
I made toasted cheese sandwiches with soft, fresh white bread. They where softer then I expected when I took them out of the frying pan. Kind of bendy and floppy around instead of holding their sha...
I have the same (nearly) ingredients but a very different process, and it results in nice crispy grilled cheese every time: Two slices of regular sandwich bread frozen and removed from the freezer...
I use a griddle or frying pan; the key is to toast/grill/fry the insides golden-brown so they are crispy before sandwiching the cheese between them. I don't think toasting them would be a good idea...
I live in shared flat and today I rummaged through our kitchen a bit. There I was surprised to find the following kitchen tool: It has small holes in it and the area around it heats up pretty qui...
