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From what I've read, to make some spices more "potent", you have to toast or bloom them. Take cinnamon stick for example, in most Indian recipes, they call for it...
Asked on 03/14/2021 by autumn322
1 answerso I have been experimenting in ginger ale brewing lately and I have been following a method which involves fermenting the ale as always (ginger, water, sugar) and then discard...
Asked on 03/14/2021 by arvere
3 answerI want to use a specific brand of chocolate to make chocolatines/pain au chocolat. This chocolate is a stone ground dark chocolate that has been tempered. I attempted to use...
Asked on 03/14/2021 by Omnomnious
1 answerI had a batch of avocados from the supermarket, as I normally do. I often have 3-5 days before they're past the point of being edible. This batch was not...
Asked on 03/14/2021
0 answerMy parents used to make yogurt some years ago. When they tried to make some last month, it turned out very firm and smooth in appearence, but tasted like chlorine....
Asked on 03/14/2021
1 answerMy kid wanted to boil a kettle of water on the back burner.An empty baking sheet was sitting on the front (we had baked some cookies earlier).They accidentally...
Asked on 03/14/2021
2 answerWhenever I cook scallops, they tend to shrink up quickly and burn on the outside. Even though I leave them in the pan for several minutes at a time,...
Asked on 03/14/2021 by Alyssa
3 answerI am trying to make decently smooth and scoopable ice cream. I don't have any thickening agent at the moment and I also don't have an ice cream machine, so...
Asked on 03/14/2021 by TLSO
2 answerI could not find vanilla extract in my town. There is vanilla sugar instead in markets.In my cake recipe, there is vanilla extract and it is whipped with egg,...
Asked on 03/14/2021
2 answerI cook in the summer for a week for about 30 people,and we serve buffet-style over the course of about an hour. This summer, my plan is to make lemon...
Asked on 03/14/2021 by ariadnep
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