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There are various lacto-fermentated sauce or pickle recipes making use of a salty brine. And depending on the food item that's going to be fermented and also depending on the...
Asked on 11/03/2021
1 answerI have seen many recipes where cooking with a heavy-bottomed pan is advised, as the heat is distributed more evenly and avoids "hot spots". With that in mind, is there...
Asked on 11/03/2021
1 answerMany Hong Kong Cuisine restaurants use 香茜 or 芫荽 in soup dishes. Please see the picture below.Are 香茜 or 芫荽 the same species of plant?What's the correct English...
Asked on 11/03/2021
1 answerI have made countless recipes from popular Indian books and when I taste the end result, I always feel like the dish needs more spice. For example, I tried a...
Asked on 11/02/2021
3 answerI'd like to make a bar that consists of fried, crispy onions (also known as “Bawang Goreng”) that are glued together. The glue should be edible and savory. I wonder...
Asked on 11/02/2021
4 answerI would like to know how many milligrams of caffeine are there in a gram of dried matcha powder....
Asked on 11/02/2021
1 answerI've owned and used a variety of counter top induction burners, ranging from 1200-1800 watts, including popular, well reviewed brands. Between the electronic whines and the fans, they were all...
Asked on 11/02/2021
1 answerAfter cleaning the stove holes with some liquid detergent, one of them is clogged now. I used a sewing needle, without any effect. Did anybody run into this problem before?...
Asked on 11/02/2021
3 answerScoby for kombucha usually needs to be fed every 10-14 days. I’m going away for a month and can’t take it with me. I need to devise...
Asked on 11/02/2021
1 answerI'm just wondering, what's the point of letting dough rise twice? I've seen a bunch of recipes in the form:Mix dough together and kneadLet it riseKnead againLet it rise againWhy...
Asked on 11/02/2021
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