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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...
Tonight I was preparing poblano peppers for baking (with stuffing). I wore gloves to protect my hands from the oils, and (after a recent case where that wasn't enough) I also ran the vent fan. Ho...
The best results depend on: freezing after the first rise and shaping, but before proofing in a form that you can store easily with minimal trapped air So: knead your dough and ...
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...
I'm guessing that this is the same, and just another view of, as this.
Can anyone ID this dessert served at T'ang Court in Hong Kong?
Codidact's communities have a lot of great content that is helping people on the Internet. Our communities are small, though, and sustainable communities depend on having lots of active, engaged p...
I believe you will find this article both entertaining and useful: https://www.seriouseats.com/the-food-lab-vegan-nacho-sauce-as-good-as-the-real-thing-recipe-vegan-experience (the recipe alone i...
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 ...
My rural community has merely one supermarket. It sells merely ONE brand of scallop. The supermarket keeps them in a freezer. When I get home, I cut open the bag, place the scallops in a colande...
According to the USDA, your parents' method is safe: If raw or cooked food is thawed in the refrigerator, it is safe to refreeze it without cooking or heating, although there may be a loss of qu...
Stock is broth or juices, so all this means is that one poaches the scallops and then freezes them with the resulting liquid. It's being done after poaching and that's why it doesn't matter that th...
I have recently tried using cocoa butter in my vegan ice cream, and I have found it to be the creamiest I’ve made yet. I followed this recipe: https://www.yummly.com/recipe/Real-Deal-Vegan-Chocola...
I defrosted these Snow Crab claws, but the meat still clings to the shell. I can't yank all the claw meat out of the shell intact and in one go, because the meat keeps splitting and sundering at t...
When I drink Coca-Cola I feel an extremely mild Mentha (especially Peppermint) taste. I didn't find any data with these Google search queries (first page): Coca Cola formula Mint Coca Cola f...
Fresh sugar cane and sugar cane juice will spoil quickly; bacteria love it. Reduction into jaggery allows it to last much longer -- if kept dry, indefinitely.
A vegan dish made from chickpea flour, sodium bicarbonate, almond milk and sugar is usually referred to as a pancake, not an omelet. Sodium bicarbonate is used as a leavening agent; baking powder c...
My parents eat this FROZEN lobster meat from Maine weekly. Each plastic bag of frozen lobster lasts 3 servings for them. But they're too lazy to put 1/3 of the frozen lobster meat into, then fre...
Is it a common practice between food technicians and vegan chefs to add sodium bicarbonate to vegan Chickpea flour omelets for making the batter more airy?
My sister's Caucasian. We speak no Korean. We don't know the correct terminology, so I'm using pictures for clarity. He's leasing an apartment that has merely a Frigidaire 30'' Electric Cooktop lik...
Why is the sweet edible part of sugar canes (Xylem?) cooked when sugar refineries receive it? That natural edible part is quite sweet on its own and can be eaten raw. In South East Asia, it's comm...
Every batch of naturally fermented foods is unique; you're going to have to check. That said, the things you should be concerned about: right now: is the sauerkraut acidic enough? Use test st...
In my experience, in less than two weeks, a nasty film starts to form on the top, and at that point, I would throw it out. Normally I start eating it as soon as it's done, and while the flavor does...
About a year ago, I attempted to make sauerkraut for the first time following a fermentation process (cabbage, salt, its own extracted juices, but no vinegar). When it seemed to be "done" I ate so...
What you are experiencing is a partially overcooked green bean. The exterior membrane is partially detached from the flesh of the bean, but the seeds have not yet been cooked through. Don't boil g...
