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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 ...
Many Chinese restaurant servers counsel that Choy Sum (菜心) is easier on the teeth and to chew, because it's thinner than Gai Lan (芥蘭). Is this scientifically true? Pictures Girthier Gai Lan. T...
User perspective From the perspective of a user, my minimum requirement would be that every version of the question should include links to all other versions of the same post. In particular also ...
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...
This community sometimes gets posts that are copied from other sites. We delete those because copying from somewhere else is plagiarism. How do we want to handle cases where the author does the c...
Here's a fun and relevant fact: the "dryness" of a bread is influenced more by the amount of fat in it and the details of baking than by the original water content. In this case, I recommend the f...
I made a braided challah that came out reasonably overall but tastes a little dry. I'm not sure which parameters I need to adjust. The recipe I followed specifies the following ingredients: 3/...
Since you mention cutting them, I assume you're not asking about making whole baked potatoes in the air fryer. (I understand that's possible but I haven't done it.) Here's what I do. This gets m...
I have an air fryer and I really like cooking my food in it. With that said, I have struggled with potatoes. For now, I have only gotten store-bought pre-baked and frozen ones. I am not sure what I...
Distinguishing features? Generally: Dish soaps are chemical surfactants; fruit washes use plant and animal based surfactants. Can the former (dish soap) be used as the latter (fruit wash)? Yes....
"Macaroni" in common usage in the US specifically refers to "elbow macaroni", the kind of dried pasta you are talking about. The US has a standard of identity: (b) Macaroni is the macaroni product...
The supply of fuel gas is limited by the following factors: the size of the house (building, apartment) connection to the main supply the size of the connection in your kitchen If yo...
I am asking an improved edition of this question. Doubtless, it's dicey to wash produce with conventional soap. But what about fragrance-free, dye-free, preservative-free, hypoallergic, non-toxic,...
For my indoor kitchen, I fancy installing this gas wok burner and a fire gas grill. Source for bottom pic. Can I install them next to each other, on the same cooktop? Or must I install them...
What are the pros and cons of installing in indoor kitchen an electric vs. fire gas grill? Rule out cost. Indoor fire, gas grills beneath (Pic source for Bottom 2) Electric grills beneath. ...
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...
This question appears to be trying to create controversy. If you want to make a specific style of food, you may need specialized equipment. Certainly, specialized equipment makes certain things ea...
(Not a full answer, but as @MonicaCellio asked in comments, I'll convert my comment into an answer) Bread First off, the finished bread should be fine, prolonged heat during baking will kill off...
There was recently a recall for certain flour, due to risk of salmonella contamination. The CDC announcement says not to cook with the flour. Naturally they are going to be conservative, and they...
Many Cantonese restaurant chefs advise me to install a wok burner, even in my home, to procure wok hei 鑊氣. But "commercial wok burners blazes at over 100,000 BTU/hr!" "[A] wok burner can deliver...
Baking powder is baking soda plus an acid (often tartaric acid, but citric and malic are probably also used in some products). They will start to react and produce CO2 as soon as you get the baking...
Newbie baker here: What actually is the difference between baking soda and baking powder? As far as I know, both are used to get baked goods to rise (like yeast, but not a microorganism). Since the...
Recipes I've seen for this tend to use baking powder, not baking soda, even though you're supposed to be able to use baking soda plus acid in place of baking powder. Perhaps that's more fragile th...
I have a family member who reacts poorly to homemade bread with yeast in it. (Store-bought is fine, somehow. IDK.) I don't want to exclude him, but I also don't want my nice convenient bread maker ...
1. I need a new NONstick pan! Please identify and characterize this one, in this video starting from 0:03 seconds. This pan looks sufficiently NONstick! Normally, you must grease or oil a pan bef...
