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I was quite surprised to look for coconut cream (reduced coconut milk) recipes for vegan ice cream, especially an Indian kulfi with Bananas/Mango/Durian and not finding many results... Why?... Is...
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 ...
This is more of a food tech question than a recipe question. In South East Asia (Thailand, Laos, Cambodia, Vietnam and perhaps also Malaysia) and maybe also in some other east Asian regions, a "ba...
Monkfish curry, recipe by Great British Chef, Alfred Prasad:
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...
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...
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...
India has a huge range of flavors and diverse cooking styles. For inspiration on this month's challenge, check out the Wikipedia page for examples of different regional dishes. Post your photos be...
I was injured in an accident, and can't brush my produce (namely potatoes, squashes) and bivalves (namely clams and mussels) manually. Which is better for scrubbing produce and bivalves – this hand...
Claude AuCoin, Executive Chef at Digby Pines Resort in Nova Scotia, says that really fresh scallops shrink vertically and expand horizontally but regular scallops do the opposite. Totally Scal...
I don't think the author's referring to fluid from the scallops, because on p. 124, she advises buying dry, not wet, scallops. Refrigerate immediately after purchase, and ideally scallops should...
I'm interested to know the science behind the colors. Scallops should not be pure white and they should never be stored in water. Pure white scallops most likely have been sitting in and absorbi...
Based primarily on Wikipedia: Honey has 82g of sugar per 100g of honey. Sugar has (duh) 100g of sugar per 100g of sugar. Almost all the rest in honey is water. There are variations depending on the...
According to this site, white sugar and honey are interchangeable one to one [in bread dough].
I have a recipe for a whole-wheat sourdough bread that works pretty well, but it's not very exciting -- it's a basic bread. I've had honey-wheat bread that I've liked, so I'd like to adapt this re...
I keep forgetting to take pictures of my food, but tonight I remembered! (This meal was prepared before the end of the month UTC, but then we ate and cleaned up and had to post. :-) ) Pistachio-c...
"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...
Same issue with scallop vs. scallops.
Aliza Green's The Fishmonger's Apprentice : The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters. p 174. Do not eat the organs of a crab, including ...
Aliza Green's The Fishmonger's Apprentice : The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters. p 142. To begin, place the clams in a sink or large...
I'm craving to buy a chinois to filter out the grime from mussel broth, but the issue is that online websites don't specify the mesh or filtration size. What do you recommend? Perhaps I should just...
I've bought mussels at Whole Food Market for a year. They sell them on ice and dry, not in running water. At 10 s this video, Bart teaches add salt to cold water and soak for 20 mins. Aliz...
Again I would've never dreamed of combining clams and soy milk! My first reaction was EWWW, and this can cause a stomach ache! Easy Japanese Cooking: Noodle Comfort. Kentaro Kobayashi. p 64.
If you can dry Udon, then why freeze it? What does Frozen Udon accomplish that Dried Udon doesn't? Easy Japanese Cooking: Noodle Comfort. Kentaro Kobayashi. p 156.
Freezing leafy vegetables is difficult because the cell walls are broken by the ice crystals, degrading the texture. Even after blanching the bok choy you will still lose some of the freshness, and...
