Search
I have a dome-shaped wok lid, made of aluminum with a wooden grab at the top. It was cheap. It is large, lightweight, and works exactly as one would want a wok lid to work. The wok manufacturers...
You can use a ratio of 1:1 by volume if you minimize evaporation with a lid; 1 couscous to 1.15 or 1.25 water if there will be more evaporation or you prefer it a little mushy; or you can use a gen...
Saxitoxins are the mechanism for paralytic shellfish poisoning. They are not produced by the creatures, but absorbed from passing blooms of microscopic creatures. They are not eliminated by cookin...
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.
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...
A WaterPik or similar water flosser should work for this. You'll want one with an adjustable pressure, as the highest setting won't be suitable for the more delicate vegetables. A pre-rinse in a l...
Have you considered asking T'ang Court? You can email them at tlhkg.tang.court@langhamhotels.com (as per their web page in December 2021).
Sautéing minimizes the acidity of the tomato. Add the tarragon sprigs and then the cognac (5). p 90, Fish and Seafood (2004) by Patrik Jaros, Günter Beer.
According to Wikipedia, periwinkles, clams, and mussels all belong to the same phylum, Mollusca. Thus I don't understand why the latter can yield delicious broth, but not periwinkles? Don't save...
If a gas grill don't heat up enough, an electric grill definitely won't. What to use then? You'll need a hot charcoal grill for this. Gas may get you there, but I doubt it. Most gas grills don'...
(I have a little experience with grills but none with squid.) Gas grills have a temperature dial that usually goes up to 450-500F. Whether you actually achieve that temperature depends on a numbe...
Vegetarian stuffed peppers. Got an unwanted green pepper in the produce box (eww, but spouse likes them), so got a red one for myself and made these. Judging the amount of stuffing is inexact.
For me it seems that this is only a cosmetics steps. In order to prepare the butter, you need to mix it with the other ingredients, meaning that the butter won't be in its original shape. Putting ...
I'm guessing that "pale" doesn't refer to color, because many sherries are already pale yellow? In Chinese cooking, rice wine is often used as a seasoning to cover up certain unwanted flavors, ...
I'm no fishmonger, and don't know what the author means? If you have a good fishmonger, ask him to source the ‘double sucker’ variety of octopus, he will know what you mean. They come frozen, cl...
Chilis are too spicy for me. Will the recipe below still work with bell peppers that aren't spicy? I'm assuming that the chili is intended just to spice the mussels. Does the chili serve another p...
Broth (whether vegetable or meat) is thinner -- it makes a good soup, but unless you thicken it with flour or cornstarch, it won't produce that thicker texture that characterizes curries. Broths a...
In today's produce box I was expecting a baby bok choy, but it actually contained a giant super-adult-size bok choy. (This was my error.) I can't use that much boy choy in the next few days; what...
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...
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.
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...
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...
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...
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...
It's really hard to tell why a particular non-stick pan lost its finish. One common reason is that it was heated too hot; this causes the nonstick coating to degrade. If you stacked other pans insi...
