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When I make a roux for soups and sauces it always ends up tasting like the flour. What is the correct way to make roux? How long does the flour...
Asked on 01/01/2021 by MrsL61210
3 answerI've started experimenting with tangzhong bread recipes after reading about it in one of the questions here. I have been baking bread for many years. I believe...
Asked on 01/01/2021
1 answerWhen I get Indian takeout (US), the white rice is not at all sticky or clumpy. Even over the next few days it can be essentially poured out of the...
Asked on 01/01/2021
4 answerAs I can't go camping or bike touring at the moment, I'm taking the chance to experiment with some home-made dehydrated meals - doing everything at home but as if...
Asked on 01/01/2021
5 answerI sometimes come across apples that taste very bitter (not sour like a granny smith, but more like tannin). This is maybe one in 10 or 15 apples. It doesn't...
Asked on 01/01/2021
2 answerRelated: What does kansui do to dough in noodle making? I'm looking to make my own 拉面-style noodles. I've read up a lot about kansui and making your own...
Asked on 12/31/2020 by Yawus
5 answerI searched online to see if a person could still blanch slightly frozen carrots, but nothing seems to give me a straight answer. Get a lot on how to blanch...
Asked on 12/31/2020
1 answerWhat is the easiest way to strain fry oil? I strain fry oil so it can be reused. I've been using cheesecloth put inside a funnel. It works...
Asked on 12/31/2020 by Marcus Leon
11 answerWhen I pan-fry bacon I usually see a curdled white residue emerge from the strips as they start to become cooked. This residue forms a sticky film on the pan...
Asked on 12/31/2020 by ScarletPumpernickel
3 answerSo I was making my sourdough starter for almost three weeks, and it still wasn’t floating in water. I used this recipe: https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/ However, when I was...
Asked on 12/31/2020 by Maddie Carroll
2 answerGet help from others!
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