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4 votes
3 answers
774 views

I recently tried to make a simple homemade Cumberland sauce. This recipe, from online, included redcurrant jelly (for lack of fresh redcurrant berries where I am), a ruby port, a stick of cinnamon, ...
Jules's user avatar
  • 213
1 vote
0 answers
59 views

I use my slow cooker for a lot of recipes that involve beans and lentils and notice on occasion that they do not cook through and are still hard when cooking has finished. I'm following the recipe ...
Rosey's user avatar
  • 123
1 vote
0 answers
44 views

When an American recipe says “broth”,is that the same as “stock” in the UK?
Fifi Black's user avatar
  • 11
1 vote
0 answers
69 views

This question concerns supermarket grade bacon. When I fry bacon in a pan, as it enters the pan at room or fridge temperature the fat is white. As it cooks the fat turns transluscent, and then, as the ...
Pallie's user avatar
  • 111
0 votes
0 answers
51 views

I know that gelatin melts at body temperature and this is what gives namelaka pastry cream its desirable creamy texture. Agar, by contrast, has a very high melting point and also forms a stronger, ...
Usha Alexander's user avatar
  • 41
3 votes
0 answers
87 views

I have been using my 12 quart electric pressure cooker to cook 2.5 cups (dry) of basmati rice at a time. At first, I used a rice-to-water ratio of 1:1. The result was the rice on top looking ...
Andymang's user avatar
  • 31
12 votes
1 answer
1k views

I am planning to make this kimchi recipe. I have previously used a different recipe and the kimchi paste looks similar (carrot/daikon/ginger/scallion, fish/mushroom sauce, gochugaru, sugar/nashi pear),...
user65560's user avatar
  • 277
6 votes
1 answer
1k views

Based on this recent question, it seems parchment paper is the clear winner when compared to either foil or baking directly on the pan. But I wonder whether it would actually be better or more optimal ...
Jason P Sallinger's user avatar
  • 2,511
6 votes
2 answers
2k views

I usually cook salmon filet in the oven, and I like the brown layer it develops with the Maillard reaction. However, since the grease sputtered by the salmon during the cooking makes a mess in the ...
L.Dutch's user avatar
  • 2,310
1 vote
3 answers
143 views

I got myself a KitchenAid 6qt Bowl lift mixer for Christmas from Costco. I've used it a couple of times on recipes for cookies and bread. When I start it to mix it makes a clicking/clacking noise no ...
Debb's user avatar
  • 11
14 votes
2 answers
3k views

Americans frequently talk about adding "creamer" to their coffee. This term is basically unheard of here in the UK, and I'm trying to work out what our equivalent term is, or if it's just a ...
Tristan's user avatar
  • 755
1 vote
1 answer
125 views

The way I cook tofu for crispy tofu in stir fries is to start with an extra firm block, open the pack and drain it, then press the block in a cotton towel for a few minutes to dry it. Then I cut it ...
cr0's user avatar
  • 337
0 votes
1 answer
115 views

How can I make a pancake with more structure/more spongy & less fluffy/cakey(fall apart) texture?
Dcc's user avatar
  • 1
21 votes
2 answers
7k views

Is 30+ year old honey ok to eat? I found it tasted delightful and perfectly good. It was stored still in comb inside a fully sealed box. Even the wax behaved normally and tasted good.
MAN FROM OZ's user avatar
  • 311
-1 votes
0 answers
45 views

I couldn't open the metal cap on the glass bottle of California Extra Virgin Olive oil because it was stuck to the perforated tamper-proof retainer ring. The metal cap turns easily on the bottle but ...
HousGuru's user avatar
  • 19

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