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  • Can I cook lentils in a rice cooker? Would I need to adjust my lentils/water ratio?

  • I am making chilli oil using light olive oil, crushed chilli, dried garlic, dried fennel seeds and parsley. I have been making this for years. I am concerned about this Botulinum business. Should I b...

  • Can we ground kalpasi (also known as Black stone flower) be added to a masala for marinating chicken/mutton for making Hyderabadi Biriyani? Will it taste really good; does this spice add good flavori...

  • I'm new to baking in general, and I've been recently trying to make a simple pizza bread. But the problem is that after I bake the bread in the oven, it seems like the bread isn't as elastic as I wan...

  • I frequently make wagon wheel (rotelle) pasta (Racconto brand and probably others) for my kids, but the shapes rarely stay intact. Pieces of the outer edges often break off of most pieces, and some w...

  • What texture should fresh mussel have? Does mushy mussels mean they are bad? What causes this mushy texture: cooking or quality of the mussels?

  • Does anybody have any experience cooking crocodile meat sous-vide? We found some crocodile meat at our local butcher, and bought some on a whim. Judging by appearances, it looked quite a lot like fi...

  • I'm looking for a substitute to milk in the coffee... something that will have the same effect on the coffee (tone down the bitterness of a coffee cup) put that wont turn bad after two weeks. Here's ...

  • My friends and I had this idea while drunk one night, to create a big batch of small cakes shaped like LEGO bricks and interlock them into a larger, round cake. Morning came, and we grew daunted by th...

  • I've been debating with my friends whether or not corn kernels are considered to be fruits or vegetables or nuts. To my knowledge, a fruit is a sweet "bubble" (in that it's a membrane with a fleshy in...

  • What is the difference among the vanilla extract and the powdered vanilla? When I'm making a certain recipe if it required vanilla extract, is it ok to replace it with powder, and what is the proport...

  • Is it possible to make bread using similar batters/techniques as cakes? Or why isn't is possible to make breads using similar techniques or batters as a cake?

  • I essentially want to wash away the excess water and already consumed flour after I've fed my culture. What I usually do is whisk the culture and pour off the excess down to 1 cup. I then add more f...

  • I recently acquired a chef knife. Alton Brown says I should never use a glass surface to cut, but when I need to cut chicken I don't want to use the wood block because it will be contaminated. how d...

  • I know that Italian ice cream (home made, most of all) doesn't use any stabilizers or gum ingredients. How can they be made soft, and agreeable to taste?

  • At one point in the US I had some Monterey Jack cheese which was tangy and yummy and delicious. Here in the UK they also sell cheese labelled "Monterey Jack" but it is bland and tasteless and horrid...

  • Is it ok to freeze a chicken carcass to make stock with another time? And if so, after I make the stock with it, is it ok to then freeze some of that stock or would that be refreezing & thus unsaf...

  • Last year, I had to thin the fruit on our peach tree to keep the branches from breaking once the fruit matured. Rather than throw away all the quarter- to half-dollar-sized green peaches, I pickled th...