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I've made cold cherry soup a few times from a recipe that calls for thickening it with a little cornstarch, but I always end up with some small clumps of what I presume are the starch in the finish...
I have read a bit about sous vide, which seems to be basically just boiling in a plastic bag. Well, boiling is not true since the temperature is lower, but why is the plastic bag needed? What diffe...
I learned as a kid that mixing anything into (commercial) mayonnaise will cause it to spoil much faster. Therefore, I was told, don't even put a wet spoon in: the small amount of water on the spoon...
"Why" would be that somebody created one without noticing the other existed. That's unfortunate. We should try to figure out how to detect and prevent those. But right now this can happen and we...
I have a beef rendang recipe I'd like to bring to a small potluck. However, some of the attendees are Jewish and keep kosher. I know there are some restrictions on cooking milk and meat together, b...
As noted in another answer, coconut milk (and similar items) are not considered dairy (unless they are made with dairy ingredients added) and are not a problem. However, there is a supervision pro...
Coconut cream is a completely valid ingredient to make ice cream with. I've made such recipes before - they're not at all bad, if with an unsurprisingly strong coconut taste. I'd suggest looking u...
If the cheese is simply brown due to the Maillard Reaction and not yet burnt, it's safe to eat. There are several recipes for different kinds of fried cheese: Saganaki, Queso Frito, etc. so if you ...
I make bread once a week from the same sourdough starter, which lives in the fridge between feedings. On the day before baking day I take it out, feed it, wait until it's fully active, take some o...
This is a thermodynamics issue: the heat capacity of steel is about 460 times the heat capacity of an equal mass of air -- and there's not a large mass of air in an oven, and each rack weighs a cou...
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 ...
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 taste of rice wines is completely different from the tastes of fruit wines. There is no single US product that will work for all three of these. However, in these days of the Internet, you sho...
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...
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...
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 ...
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...
If you leave yoghurt alone for a bit, it tends to separate and leave a puddle of liquid at the top. I was always told just to drain the liquid when it happens, but I'm wondering if it's better to s...
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 ...
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/...
In my experience, you get out the nice shakers for a special occasion, then empty and rinse them when the event is over. Shakers that will corrode with salt can't really have the salt left in them ...
tl;dr - Fire is always, at least somewhat dangerous. But in this technique, the fire is about as close to illusory as it can get. This practice is called flambé. In western cooking it's generall...
This very much depends on what sort of vegan cheese you're using. Personally, having only used store-bought name-brand vegan cheese, I find that Violife shreds are easy to melt between bread slice...
Beeswax is widely available, safe for accidental consumption, and will protect surfaces from the corrosive effects of atmospheric moisture and salt. Although bees are not harmed in the production, ...
How long do I need to marinate a piece of meat for flavor to penetrate all the way into it? Are there easy calculations based on the maximum thickness? Does it also depend on the kind of meat or sa...
