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I made yellow rice after a long while, I didn't remember the recipe exactly but it was simple enough so I just winged it. Here's what I did: 4 tablespoons...
Asked on 04/01/2021
1 answerI am trying to buy a measuring scale so that I can stop using cups and start measuring by weight. I’m personally not sure which to buy. Here are two...
Asked on 03/31/2021
5 answerDoes anyone have ideas to make fat-free or low-fat whipped "cream" in a whipped cream dispenser (I have an iSi one)?...
Asked on 03/31/2021 by vmingp
2 answerTypically I would use a slurry of all purpose flour and cornstarch (with curd/buttermilk) to coat the marinated florets and deep fry them. Resulted in crispy fried cauliflower. An example...
Asked on 03/31/2021
1 answerWhen jaggery / sugar syrup mix is rolled on to sheets, what kind of sheets would be most suitable - least sticky? The recipe: Black Til Chikki...
Asked on 03/31/2021
2 answerI make keto pancakes out of a bought keto flour pancake mix (almond flour and cassava and coconut flours are main components). I mix these with either water or whole...
Asked on 03/31/2021
2 answerIn Italian cuisine, garlic is put un chopped if not cut in small pieces. I personally doubt it could give a lot of taste during a short Sautee. Is...
Asked on 03/31/2021
2 answerI bought some grilled lamb chops from the shop and they were soft, juicy and medium rare. I reheated them and quite quickly the outside browned and went crusty and...
Asked on 03/31/2021
1 answerThere seems to be two schools of thought when it comes to cooking Chinese chicken balls. Some chefs pre-cook the raw chicken in simmering water (in a similar way to...
Asked on 03/30/2021 by Greybeard
0 answerA lot of my favorite bread recipes call for powdered milk (cow's milk). Particularly in some of the tangier breads, it would seem that goat's milk might be really tasty....
Asked on 03/30/2021
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