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It's probably the thickness. I do bake pancakes in the oven (because 10 or more at a time without flipping is a lot less bother than standing in front of a pan to tend perhaps 3 at once if small) ...
Vegan cheeses, as already mentioned, vary considerably in melting characteristics. All the various ones I have experience with do not melt at similar temperatures to cow cheese, or to the same ext...
It depends. I used to dump it. Now I tend to drink it. I don't stir it into the yogurt because that makes the yogurt runnier, by breaking the rather delicate structures yogurt forms itself in cult...
Not a whole meal, but the key part of a quick meal: Our annual pesto production goes into ice cube trays, then into freezer bags once the cubes have frozen. A few cubes at a time can be pulled out...
In my personal experience, without resorting to something like injecting the marinade or making cuts for it to get in, it really only affects the outside of the meat for a short distance, even when...
Without a dehydrator, one typically returns to procedures for drying things out that predate the common availability of specialty tools. Assuming you have an oven and a baking sheet (rimmed might ...
To freeze bread dough, first, shape it into desired forms like rolls or loaves. Then, wrap each piece tightly in plastic or aluminium foil to prevent freezer burn. Place wrapped dough in airtight f...
Neither of these is going to help with cheeks, but for anyone just with eye sensitivities: A friend introduced me to the concept of "onion glasses," which are apparently transparent lenses with pa...
I had a banana bread recipe that called for brown sugar, but all the brown sugar I could find in the house had turned to rock. I never actually got to try the original recipe, but I got a nicely fl...
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...
I am making cheese and as a byproduct I have a decent amount of almond pulp. About 2 kilograms. I soaked and skinned the almonds, blended them and strained them with a nut milk bag. The recipe I'm...
A more competent chef has informed me that it's definitely the coating.[1] Furthermore… The pan is defective. It has a lifetime warranty. I can tell the manufacturer about the problem and get ...
One of my anodized nonstick pans[1] has developed a fractal-edged region of a slightly different color than the rest. I suspected that I had accidentally been seasoning my pan[2] and a seasoning la...
Thick stews and "mushy" foods seem like they tend to do pretty well. I've had good luck with chilies and soups (both vegetable and pasta). These can all be dumped in a bowl and microwaved for a few...
What are some foods that can be cooked, then frozen, and then thawed or reheated for a quick meal? I'm not necessarily looking for specific recipes, but ideas about general food types.
What are some good, easy to make recipes based on chickpeas and ground beef? It would be great if it was something easily made in bulk, and not too difficult to freeze.
If other fermented products are acceptable to you: soy sauce, especially tamari Worcestershire sauce fish sauce (nam pla, teuk trey) kombucha lacto-fermented ketchup non-tomato ketchups ch...
I know that fermented products are high in glutamates (see minute food video), which is why wines are often used in cooking. But I'm looking for a non-alcoholic alternative to wines. That is, not ...
I can't remember which, but I remember some cook book WARNING AGAINST using Flour to hold crab cakes together. Why? Why shall Flour fail, when most websites counsel "cracker crumbs and egg hold the...
My guess is that your pellet grill has much better heat control and heats much more evenly than your oven. Depending on how well your electric oven's thermostat works, the temperature inside the o...
The separated liquid is whey. Whey is slightly acidic which gives it a mildly sour taste. Greek yogurt is just yogurt where more of the whey has been strained out. To answer your question, there i...
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...
When we launched this community, we did not yet have the ability to set different reputation grants for different categories. We've had this for a while but we failed to follow up before now, sorr...
I have a pellet grill which can be used to cook with indirect heat. There is a big metal plate that covers the flame completely. Basically the food cooks with hot air coming up around the sides of ...
Many Chinese restaurant servers counsel that Choy Sum (菜心) is easier on the teeth and to chew, because it's thinner than Gai Lan (芥蘭). Is this scientifically true? Pictures Girthier Gai Lan. T...
