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I have some bread that is about a week old, and it has some tiny white mold spots on the crust. Would it be safe to trim them off and eat the rest of the bread? If not could I use it in cooking e.g...
No, definitely no! Throw it away, don't eat it and don't use it otherwise. The problem with bread and mold is that even tiniest bit of visible mold can be a sign that the whole bread is already af...
It is often not explained that there are many different recipes for ragù in Italy for two reasons. There are very different ragù recipes in the different regions -- this is fairly normal as It...
The prohibition is on combinations of meat[1] with actual dairy milk. Almond milk has a long history as a substitute, and more recently, soy milk. So long as the coconut milk contains no actual d...
Before getting down into the weeds of what is and is not needed under Jewish law to make your recipe acceptable, you should talk to the attendees about what their needs and restrictions are, or if ...
I am from India and I can tell you why yoghurt is used in spicy curries.Ofcourse I am a vegetarian but this applies to all spicy curries. Yoghurt is used to calm down the spices added in your curr...
If cooking is chemistry, baking sits on the border with biology. Factors that could be an issue: humidity in your refrigerator humidity in your kitchen the current balance of yeast ...
As you cook mushrooms, the cellulose cell walls rupture, releasing the cell contents. Most of the weight of a healthy mushroom is water. (Most of the weight of most unprocessed foods is water; mos...
I sometimes cook for someone who needs to avoid milk products, so I got some plant-based "cheese" (listed as cultured vegan cheese) to use instead of the real thing. I'm having trouble getting it ...
I would like to be able to freeze unbaked bread dough, so that at some later time I (or someone I'm giving it to) could thaw it out and then bake it. (Fresh-baked bread is nicer than thawed alread...
Two techniques from baking cakes might help with your baked pancakes: After you pour the batter into the pan, let it sit for five minutes before putting in the oven. This helps the batter to set...
Don't use the same combined "quantity" == (in my mind) volume. This is definitely a case where density matters. Either use a conversion based on typical difference in density or, even better, measu...
There are differences in flavor between oils. That is very much personal preference - liking a strong flavor for itself, or liking a weak flavor so that the flavor of the food being cooked is more ...
I like my food to be relatively spicy. Not everybody likes it so I sometimes overdo it when cooking with friends: near the end of the meal preparation, the food is too spicy for them and I know tha...
We all prefer different units; that's a fact of sharing cooking internationally. That's relatively easy to solve here - we can put up a unit-conversions post here on Meta as a resource for folks wh...
Cool idea! I like the tie-in with the recipes category, too. A challenge answer could describe the meal and what the person learned along the way, linking to the recipes. Over on Writing the chal...
I've posted a question about nutritional differences in sea and table salt which also corners the question if one is "better" than the other one. Do we want questions related to nutrition to be off...
I think comparisons between ingredients that affect cooking decisions should be on-topic. (And by the way, I too have wondered about the sea-salt fad and whether it actually makes a difference.) ...
First of all, I agree with everything @shog9 said. To add just a little more: I used to have a customer in the wholesale gourmet food business. I was their IT department, but also their unofficial ...
Sous vide cooking has three essential steps which make it different to regular cooking: Long-term low temperature precise cooking (you need appropriate kitchen appliances to do this) Bagging the f...
This is my personal opinion and not an official position of Codidact. I have sometimes re-asked questions when I asked them somewhere else and didn't get the results I was looking for. What I us...
I have a pellet grill which can be used to cook with indirect heat. There is a big metal plate that covers the flame completely. Basically the food cooks with hot air coming up around the sides of ...
I know that fermented products are high in glutamates (see minute food video), which is why wines are often used in cooking. But I'm looking for a non-alcoholic alternative to wines. That is, not ...
