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When I buy a premade pepper cream sauce at the grocery store it tastes good enough. It is peppery, creamy and salty. But when I try to make this myself...
Asked on 07/03/2021
1 answerI am reading conflicting information. https://www.friedas.com/products/young-coconut/ (mirror) says young coconut and white coconut are different:Young coconuts, white coconuts and brown coconuts all come from...
Asked on 07/03/2021
0 answerSeparating eggs without breaking the yolk isn't one of those problems that keeps me awake at night. Nevertheless, there are occasions where I can't get a single damn yolk to...
Asked on 07/03/2021
13 answerI am starting a business making a vegan chocolate spread. It is beginning as a small, family run operation, in a hired industrial kitchen. We are stuck on how to...
Asked on 07/03/2021 by Nanna Nanna
1 answerI usually make the mayonnaise type potato salad which is served cold. I wanted to try German but I want to serve it cold. Recipes I found serve it warm....
Asked on 07/02/2021
3 answerPyrex baking dishes all seem to be 9-inch by 13-inch, and many sites recommend that as the ideal size for lasagne. As a result, the most tiresome and messy part...
Asked on 07/02/2021
1 answerA few months ago I had a gallon of milk in the back of the fridge that stayed fresh for over a month - maybe even two; I lost track....
Asked on 07/02/2021
7 answerFirst off, I'm German, so you would think I know, but it seems traditional cuisine has not been passed down my family tree. This question really consists of two...
Asked on 07/02/2021 by Hanno Fietz
2 answerReading the Wikipedia pages on “Ghee,” “Clarified butter” and “Beurre noisette” has left me somewhat confused as to what ghee is. Some statements on the pages seem...
Asked on 07/02/2021
8 answerWhenever I see a recipe which requires me to blanch vegetables for a few minutes, I microwave them instead. It's sometimes faster, I don't have to get a pot...
Asked on 07/02/2021
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