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When I make rice for sushi, I season it with sugar, salt, rice vinegar, and mirin. I'm never sure if I should add these at the beginning or near the...
Asked on 09/25/2021 by Malper
2 answerWhat are advantages or disadvantages to a middle blade in the food processor? Might this shape be harder to clean than a single-blade model? It's also called top blades: ...
Asked on 09/25/2021
2 answerI'm looking to buy a stovetop oven since I don't have a regular oven, but the temperature slider of most ovens seem to go from 100C to 230C while dehydrating...
Asked on 09/25/2021 by asddafsgdsfgdfg
1 answerI have an Instant Pot that I love to use to prepare food, and for the first dozen meals it operated without issue. Lately, however, I get a 'food burn'...
Asked on 09/25/2021
1 answerI'm often making ghee for my cooking. However, I've never seen how it's done, I've only read how to do it, I'm having some doubts about its preparation.Should heat butter...
Asked on 09/25/2021
1 answerMaking dashi uses about 10g of dried Katsobushi that ends up soaked.Then soaked Katsobushi is then removed and tastes well. How can the soaked Katsobushi be reused?The tricky...
Asked on 09/25/2021 by Spyros K
1 answerI own Sabatier Proffessional scissors (like those). One of the blades has microserrations along the edge (see the picture below). How should I sharpen them? I presume...
Asked on 09/15/2021 by lukeg
1 answerIs there a way to liquify butter and keep it in a liquid form at room temperature (at minimum) or in a refrigerator (preferably)? I can't seem to find any...
Asked on 09/06/2021
4 answerI recently made a batch of homemade mayonnaise, having found myself with left over egg yolk from another recipe. I decided not to flavor the mayonnaise with any mustard. The...
Asked on 09/06/2021
4 answerI opened a container of sardines and found loads of little round balls in what appears to be its belly. What are these...
Asked on 09/06/2021 by lzam
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