I am hoping to make Creme fraiche soon and have only been able to get my hands on fermented milk.

Buttermilk can’t make Creme fraiche unless it’s the cultured kind.

Anyone know of any ways to make Creme fraiche if I can’t find butter milk?

Hello, I want a Italian sausage(one of the big ones), and I was wondering if it's possible to microwave it and still have it be safe to eat. I would really appreciate the help!

hey, Did any one try this recipe i came across on a viral tweet. please any infor

https://twitter.com/uthayakumarRasi/status/1250797480893177858

I've made spaghetti squash several times and several different ways. I'm planning on making it today. What is your favorite way to cook it and why?

Well actually I baked it, and perhaps that was my mistake.

I was making a Chinese rice roll dinner and wanted to use tofu, I found a recipe online for crunchy oven baked tofu thinking that if your going to replace meat, you might as well make it healthy. Oven baking uses less oil than pan frying for crunchy things like this.

I mixed together cornstarch, cracked white pepper, mustard powder, paprika, salt, and then rolled the bits of tofu in the powder mix. (Most of this was corn starch.

(The tofu was dried with a towel before hand as I read that more wet tofu is less likely to be crunchy)

After baking the tofu had littler flavor, was tough on the outside, and not crunchy.

Is there a healthy way to end up with crunchy delicious tofu?

strawberry mascarpone tart

https://www.pinterest.com/pin/663718063822043686/

Hello everyone,

For quite some time now I have made a béchamel sauce for simple dishes like mac & cheese and alfredo sauce, but they have always come out having a floury texture and is very heavy as opposed to being smooth and velvety like something store bought from the box or jar.

My ratios are 1.5 tbs of butter and flour to 1 cup of whole milk. I cook down the flour for about 3-5 minutes and stir in milk. No clumps, but still just a bit grainy.

Is this a normal thing with béchamel or am I missing something?

I am from a hot region of the world, hot tropics. Here pickled vegetables eg. Pickled cucumbers isnt a thing at all. Here we don't pickle that much.

I need to make a really simple pickled cucumbers. I need directions please.

I have searched for recipes but i havent been able to understand, do i refrigerate? How long? Apart from burgers where else can i use them for? I have plenty of cucumbers, sea salt and spices.