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Nutrition is important, and is a key factor in cooking - determining both what to cook and how to cook it. The only reason I can see not to include nutrition as on-topic is if somehow that would le...
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...
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.
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...
When I deep-fried food fairly routinely, I had to keep to three "rules" on top of whatever common sense told me to do. First, always place items into the oil so that they fall away from you. If y...
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 ...
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...
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 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/...
"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. From the Code of Federal Regulations:...
Disclaimer: I don't personally deep-fry anything either, but my relatives do. Proper hardware is essential for this task. Standalone deep fryers suitable for use in a home kitchen can be found fai...
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, ...
