1
vote
2answers
10 views

Working with sticky dough for pizza making

I made a pizza dough with a recipe containing: 20 ounces of wheat, 2.25 teaspoon of Salt, 1/2 teaspoon of active yeast, 12 ounces water. After a good time of kneading, I let it rise for around 2 ...
0
votes
0answers
10 views

why put sprite in a baking recipe?

My Apple Dumpling Recipe calls for Sprite or Ginger Ale to be added around dumplings before baking. What is the effect of the Sprite? Thanks! Angela Lee
0
votes
0answers
7 views

marinating chicken thighs and legs for more than 2 hours before cooking in the oven [duplicate]

I wanted to use a recipe to cook the chicken thighs and legs which recommends marinating them in saffron, lime juice, water and grated onion for two hours before cooking in the oven. Unfortunately I ...
0
votes
0answers
9 views

what can i do with lumpy butter in my cake mixture?

Why are there lumps of butter in my cake mixture when I have used a whist and rubbed in well? thanks so much x
1
vote
1answer
14 views

How much cake batter to make two 6“x2” cakes?

I have two 6"x2" cake pans, and am wondering how many cups of a box cake mix batter I need to put into each pan? Thank you!!
0
votes
0answers
13 views

How to convert a crock pot mac and cheese recipe to a 7 quart crock pot

I have a 7 quart crock pot but all the recipes I find are for 3 or 4 quart crock pots. I need the recipe for a 7 quart pot.
2
votes
1answer
28 views

Can I use sweetened condensed milk instead of evaporated milk for pumpkin pie

The recipe calls for evaporated milk... I only have sweetened condensed can I use it instead.
0
votes
0answers
17 views

Baking two strata at once

I want to offer a veggie and a meat strata at a brunch for a large group. Can I bake them at the same time, and if so, what adjustments do I need to make? Thanks!
1
vote
1answer
34 views

Water bath issue when doubling a cheesecake recipe to make bars

I have a recipe for a cheesecake that I'd like to double. Of course I would have to use a 9 X 13 pan and make it into bars (which I don't mind). It will eventually get covered with a chocolate mint ...
0
votes
1answer
46 views

a glue like substance in oil

I use refined sun flower oil (Fortune brand). Now I am realising that there is a glue like substance in the oil, also, it is so sticky that, the container in which in store has become dirty and ...
3
votes
2answers
55 views

How to make gingerbread more moist and fluffy?

I have a gingerbread recipe (http://www.tasteofhome.com/recipes/gingerbread-loaf) I recently made with gluten free flour and honey instead of white sugar. While it was somewhat moist I wanted to make ...
0
votes
0answers
28 views

How to stop sushi nori tasting too strong?

Vegetarian here (who doesn't eat fish), I love sushi and I've made it a few times at home and the technique is relatively pain free but the taste is just... off. From a shop, usually Yo-Sushi or ...
1
vote
1answer
38 views

Spatchcocked turkey cooking time

How long should I plan on cooking a 16 pound spatchcocked turkey? What temperature would be best to cook a 16 pound spatchcocked turkey?
4
votes
1answer
83 views

Difference between two cleavers - straight back vs curved

Hopefully this is a quick, simple question. What is the effective difference between a traditional cleaver (something like this) and a straight back cleaver (like this)? I can't tell if the curved ...
1
vote
2answers
40 views

Making ice cream and fats don't dissolve in base

I am making ice cream from this recipe: http://www.seriouseats.com/recipes/2010/10/apple-browned-butter-sour-cream-ice-cream-recipe.html (the first variation) Upon reaching the final mixing step for ...
2
votes
1answer
44 views

How to Prepare Chickpea Purée from a Can?

I got a can of "chickpea purée with sesame paste" (though the English name on the can seems to be "chickpeas with sesame purée"), produced by Baktat, as a gift. It is this product. The can specifies ...
0
votes
0answers
27 views

Too much water in a cake mix [on hold]

I added 1/4 c too much water to a red velvet cake mix. Will the cake just be really moist or completely ruined?
2
votes
3answers
105 views

Does frozen broccoli need to be cooked to be eaten safely?

I bought a different brand of frozen broccoli and the package says, "For food safety, cook to an internal temperature of 165 degrees". The previous brand didn't have any such warning. My questions: ...
2
votes
2answers
77 views

Why pre-mix baking soda into 2 tsp of milk?

I am not much of a cook, but about this time every year, I pull out a favorite family recipe for cookies. My grandmother made these cookies for me when I was a child, and when I got older she wrote ...
3
votes
0answers
30 views

removing breast before roasting rest of duck?

I ordered a duck to roast for Thanksgiving. When I picked it up, it was much larger than I had expected. Since there will only be two of us eating, I was wondering if it would be possible to remove ...
1
vote
1answer
37 views

Ingredients injected into chicken breast

What is in the broth injected into the Heritage Farms boneless skinless chicken breast I feed my dogs. Dogs can't eat onions or garlic.
3
votes
1answer
37 views

How keep prepared courgette fresh?

I am making a pasta dish at school that has courgette in it. The recipe says grate the courgette and because I don't have much time at school to do it, I want to do it at home. I do not know how to ...
0
votes
1answer
26 views

Whole fish oven temperature and inside temperature

A 6 to 7 lbs Whole Snapper with head. Broil or Bake is the first is part of the question? With a convection oven what temperature should it be cooked at? What the inside temperature should be?
0
votes
1answer
46 views

recipe say's to sponge on 2 cups warm milk and 1 cup warm water, what does this mean? [on hold]

Recipe from Great Grandma say's to sponge on 2 cups warm milk and 1 cup warm water. What does this mean?
1
vote
1answer
13 views

Temperature needed to make crunchy toffee

I'm trying to make chocolate nut toffee and all the recipes I've found tells you to boil the toffee until it's dark brown. What temperature does it have to reach to achieve that? The toffee should be ...
2
votes
1answer
37 views

Filter out sand from amaranth and teff

I'm having sand in the cooked amaranth and teff if the package has some in it. Is there a way, how to filter it out before cooking it? Or I just need to find a proper brand?
2
votes
1answer
43 views

tartine bread without dutch oven (inverted mixing bowl on top of heavy skillet)?

I'm contemplating buying a dutch oven to make tartine bread. It would be a strict unitasker for my purposes. It's bulky and if I get a bare one, I might not bake often and it could rust. An ...
0
votes
1answer
67 views

Is it safe to make chicken stock, forgot to turn crock pot on!

I cooked a whole chicken in the crockpot today and then put all of the veggies/herbs in to make stock from the bones. I just realized I forgot to turn it on for the stock and it's 5.5 hours later. Is ...
-1
votes
0answers
18 views

Sealed Pork Shoulder left out for 36 hours [duplicate]

I've seen the when in doubt throw it out post. But, I'm wondering if the pork shoulder being factory sealed makes any difference? I'm intending on smoking it up to 190 degrees, which I think would ...
3
votes
1answer
37 views

Using sauce as a soup base

I am wondering which, if any, prepared sauces would work as a soup base. After several experiments I have found that none of the many (mostly Asian) sauces I have on hand work for this (just an ...
2
votes
2answers
77 views

how large does an oven need to be to fit a 18 lbs turkey?

can anyone tell me the interior oven dimensions needed to comfortably fit an 18 lbs turkey? i've searched around on the internet, but seeing as Thanksgiving is an American holiday, where most people ...
2
votes
1answer
53 views

How can I stabilize a berry coulis?

I made a coulis from fresh blackberries by simply using a fork and sieve. I did not cook, neither added sugar to the final juice. The creamy coulis had beautiful color and texture, however it clearly ...
3
votes
1answer
46 views

Roasting multiple turkeys (cooking time estimation)

We tend to aim for large Thanksgiving gatherings, and thus tend to roast the largest turkey we can find. Last year, we ended up roasting a couple extra turkey legs so we had enough meat. This year, ...
-1
votes
1answer
37 views

What is wrong with the pan in which I make my caramels, and what kind of pan should I be using? [duplicate]

I am an amateur caramel maker! I have made caramels for years, but recently my caramels have started turning really hard. I have a new pot, and I think it holds the heat for too long, as the ...
1
vote
1answer
78 views

Can I freeze raw liver and meat?

I noticed that my friend freezes raw liver, raw red meat, and raw chicken. I have the intuition that the fat goes bad (due to lipid peroxidation) even when frozen. However, I am not sure if this is ...
6
votes
2answers
188 views

Science of fast (high heat) vs. slow (low heat) scrambled eggs and omelets

There seems to be a lot of disagreement about cooking "light" (as in texture) scrambled eggs, which would seem to be one of the simplest of foods. (To be clear, I'm specifically asking about the ...
2
votes
1answer
86 views

Canned yams vs. fresh

There is a family recipe which calls for either canned or fresh sweet potatoes or yams. Is there any practical difference in preparation? Sweetness level? Does the cooking process matter (it's a baked ...
0
votes
1answer
30 views

How much fat should be added to venison when making sausage?

I'm making a venison sausage using the front shoulder of the animal. It appears to be a very lean meat; how much pork belly should I add to the grind?
2
votes
1answer
62 views

How to get smooth top on chocolate chip cookies? one egg, egg and yolk?

i want to have the chocolate chip cookie like the ones i buy from big brands. those cookies have a smooth top and chewy.. i try to bake cookie with 2 eggs , i try with one egg , but they ...
3
votes
1answer
67 views

What are the differences between a Dutch oven and ceramic casserole?

I've been looking for information about the difference between cast iron Dutch ovens and ceramic casseroles. I use my Dutch oven for baking bread and would like to know if ceramic will have the same ...
-1
votes
3answers
89 views

When does the new home oven/stove smell go away?

Our last stove broke and our landlord had to replace it. We got one from GE Hotpoint and it seems like an OK stove. It's a gas model. We have had it for a few months now but haven't been able to ...
1
vote
0answers
44 views

my black garlic cooking in a rice cooker went brown and hard before black any ideas?

I have my garlic in the skins in a rice cooker on the warming setting after 7 days the garlic was brown dried out and hard, is it over cooked and not slowly caramelized? what is the purpose of ...
0
votes
0answers
31 views

grinder basket on cuisinart coffee maker sticks

I have a cuisinart grind and brew coffee maker, and the grinder basket is very hard to remove. I have cleaned it as well as I could and cuisinart just offered to sell me a new part for $30 that may ...
2
votes
3answers
49 views

how can I get guar gum to smoothly blend in juice?

I watched a demo clip of a guy who simply tossed a tbsp of guar gum powder into a cup of cold water and 5 minutes later, it looked and acted like a glass of slightly opaque jello. Yet, when I've tried ...
2
votes
1answer
643 views

Can I substitute parchment paper for foil?

can I substitute parchment paper for the foil in a bar cookie recipe
1
vote
3answers
114 views

Best pan to use for cooking in olive oil?

I have just bought a Tefal Pan with nonstick Teflon coating. The instruction manual says that using olive oil to cook will gradually ruin the nonstick coating. What are the best options for buying a ...
3
votes
1answer
59 views

Candied almonds made In a crock pot didn't harden, are still gooey

I made candied almonds In a crock pot according to a recipe. They did not get a candy coating on them. Now I have a large bowl of gooey nuts and don't know what to do with them. They are too expensive ...
0
votes
1answer
83 views

Easy Oven Cleaning - No products

The manual for my oven states that only warm water should be used for cleaning. I've followed this so far but it is becoming increasingly difficult to keep the oven in a respectable condition. Does ...
3
votes
1answer
36 views

Ingredients vs. Temperature Control in Chocolate Fudge

In reading through a LOT of different approaches to making fudge, I am wondering about how the non-sugar ingredients affect the issue of temperature control (both heating AND cooling) and, therefore, ...
2
votes
3answers
71 views

Sautéing vegetables in heated oil

When sautéing vegetables in oil - for example carrots, should I wait for the oil to heat up and then add the vegetables or should I put the vegetables in cool oil and then heat everything up? What ...

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