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In a perfect ventilation world I would have a 27" deep and high powered hood fan that sits as close as possible to the stove (18"?). Unfortunately, this would be...
Asked on 04/02/2021
1 answerI make a relatively quick oatmeal bread (with bread, whole wheat flours and old-fashioned oatmeal); it calls for instant/fast rise yeast. I am wondering how to make it rise...
Asked on 04/02/2021 by tovah
3 answerI recently bought a bottle of verjus and used a little of it as part of a non-alcoholic cocktail recipe. I assumed that, due to its...
Asked on 04/02/2021
1 answerI've "inherited" this thing a long time ago, and I have no idea what it is. It consists of a cylindrical porcelain bowl with the words "Mason Cash England" stamped...
Asked on 04/02/2021
2 answerDue to the difficulty in finding food grade sodium hydroxide and safety concerns, I'd like use calcium hydroxide instead. Specifically, some recipes call for a solution of NaOH and NaCl,...
Asked on 04/02/2021
0 answerI want to make chocolate chip cookies that are chewy and thin (spread out). I followed the recipe here however I reduced everything by half. The result was...
Asked on 04/02/2021 by Sukanok Donot
4 answerDo you only rinse it with water and accept stains? Boil it? Soak it in bleach? Put it in the washing machine? Put it in the dishwasher? Are they disposable?...
Asked on 04/02/2021
3 answerWhen I try cooking some asian rice dishes, Nasi Lemak, or Hainanese Chicken rice, I always add the "active ingredient" straight into the water used for boiling the rice (Coconut...
Asked on 04/02/2021 by Zhanfeng Lim
2 answerI really enjoy grinding mint with lemon, then adding that to various drinks. I buy fresh mint but mint leaves wither pretty fast. I thought about grinding the entire mint...
Asked on 04/02/2021 by illya_k
5 answerI have lived in Denmark for many years and made port roast many times with crisp crackling - never a problem. Then I moved to UK about 20 years ago,...
Asked on 04/01/2021
2 answerGet help from others!
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