Recent content by hamlet_cat

Thanks everybody for your suggestions! I have already used some of your ideas and it is not only making a big difference, but I'm also feeling much better about it too!

I was looking around in our kitchen today and realized that we have a lot of stored food. I am not sure how it got that way, but we could feed an army with what we have. I know I have to try to reduce it or it will come to the point of where we will have to throw it out. Has anyone ever had...

I made some clotted cream and unfortunately it sped up the bacteria multiplying and now it tastes a bit off. What should I do with it? Should I make something that requires to cook it over 165F? I've never cooked dairy (other than cheese) over that temperature. Does it work or do I have to...

well, I guess what I need one that is strong and that absorbs water as it gels. A lot of my baking goods turn out too soft and mushy in the center, and it makes it difficult to cut when trying to make a bread like substance. The binding agents seem to work as gels but aren't all that strong to...

Hi, I have been experimenting with different binding agents in baking and can't find much on the internet that specifically explains the difference between the different types of agents. Does anyone have a good link or has had experience with any of them, enough to explain the subtle...

Hi, I am on a special diet which is low carb and I am trying to make a bread that makes sense. A lot of the low carb breads use flours like nutflours, flax, soy and coconut. These flours aren't the easiest to bake with and they are often difficult to get to rise. Making a sandwich bread is a...

Hi, I have pretty much given up on cooking egg yolks because I end up scrambling them every time. I have tried so many times to do Hollandaise sauce and always scramble the yolks. Is there a temperature range where they won't scramble or is the key to add an acid or fat to prevent them from...

I don't think processed food is evil but if you read the labels and research behind how they are made, the food goes through a lot of treatments before it makes it to your table. Also where I am from, they have to identify almost everything in it. There are so many weird additives that have...

I just bought the worst tasting caviar I think ever made. Not sure though. It is salty and so fishy tasting. I want to through it out but it was expensive and I do know it is fairly nutritious. Is there anyway to serve it so that it tastes less salty and less fishy. It is pretty bad...

I hate to push my way of thinking or eating onto others. But I spend a lot of time trying to figure out what is the healthiest way to eat, especially for my family. My daughter is 4 now and my husband, well he is a decent cook himself but likes the old favourites. I have been trying to learn...

I almost gave up on cooking chicken breasts UNTIL I discovered a much better way to cook them so they don't come out tough. If you cook them or bake them in a covered dish in the oven with their skin and bones (split breasts). They always come out tender. Then just remove them and simply...

I don't really have a recipe. I just keep trying different things. I think it is because I don't understand enough of the theory behind how to make sandwich bread. I'm assuming I can't get enough rise from the yeast because I am not using sugar.

Hi, I am a new cook and I tend to get very frustrated. I have recently had to go on a special diet to fix some of my health issues. However, it requires that I pretty much have to work with whole foods and cook everything from scratch. The great thing is that when I hit on something it tastes...

Hi My husband and I are growing garden vegetables and I am also on a special diet so I have to look at storing vegetables so that they don't go bad in our refrigerator. What is the best way to store them? Freezer? Jars? I have tried using sugar free pectin but they come out tasting like...

I didn't know whether I should post this here or in special diets. I am on a special diet but it doesn't really fit in any of the other sections. Anyways, I have been trying to make sandwich bread for a year that is based on flours that I can eat. I can only eat a couple of flours. One...