Answers to life's vexing cooking questions...
Grains, Seeds, Beans & Nuts Archive
How Does Ochef
Grains & Seeds
Baking with spelt flour
Cooking rice at 5,000 feet
Difference: bread flour & all-purpose
Difference: bread flour, high-gluten flour
Difference: bulghur & cracked wheat
Difference: risotto & rice
Fat content of tahini
High-altitude rice (5,000 ft)
Homemade self-rising flour
How to make a roux
Precooking rice & meat for stuffed peppers
Risotto without Arborio rice
Should pumpkin seeds be hulled before roasting?
Storing & reheating cooked rice
Substitute for self-rising flour
Substitutes for cake flour?
Substitution: all-purpose flour for self-rising
What are grits?
What are pepitas?
What is bread flour?
What is cookie flour?
What is tahini; is there a substitute?
What is tahini?
Where to find tahini
Difference: chick peas & garbanzo beans
Difference: Oriental & Latin black beans
Fermenting black beans at home
Making refried beans
Non-Oriental tofu recipes
Other name for butter beans
Red beans in Red Beans & Rice
Storing soy milk
What are fermented black beans?
What are shell beans?
Cracking macadamia nut shells
Evenly chopping nuts
Homemade almond paste
How to open black walnuts
Watergate/Pistachio Salad recipe
What is almond flour?
Submit your question to Ochef