All Questions
1
vote
1answer
18 views
Donvier Ice Cream Maker - why stirring only every 2 minutes?
This weekend I picked up a hand-cranked ice cream maker for a very low price. However some of the instructions don't make much sense. For this maker, they say to crank the handcrank 2-3 times every ...
1
vote
1answer
35 views
Trouble cooking steak to the standard internal temperature
I just cooked a steak following Gordon ramsey's "perfect steak" method found on youtube, I flipped the steak every minute about 4-5 times on medium-medium high heat, but I couldn't get the internal ...
0
votes
1answer
28 views
Curious mold growth in a sealled BBQ, how does one avoid it?
When finished cooking with the BBQ and cleaning the grill, I leave it running for a bit then shut off the intake and cap the exhaust (it's a Big Green Egg).
At this point the BBQ is essentially ...
2
votes
2answers
46 views
Drying fresh produce after washing
Washing fresh produce before cooking is important for safety and hygiene. However, the water left on them after washing causes oil to splatter in a pan or pot. What is a good way to dry them up before ...
0
votes
0answers
34 views
Any ideas for good flavor combination for broccoli smoothie? [closed]
I have been trying for two days to get a semi decent broccoli smoothie made. I have tried different variations with carrot, banana, tomato, kiwi, peanut-butter, and ten more ... But haven't managed ...
0
votes
1answer
32 views
How long to store slow-cooked chicken in liquid in fridge?
I cooked some chicken in the slow cooker and stored the leftovers in the fridge. I put it all into a sealed tupperware container, but I put the chicken in with the liquid.
It just occurred to me that ...
2
votes
0answers
92 views
What is the name of this drink and is there a substitute for the pineapple?
In many cities in the Venezuelan Andes, there is a traditional beverage with the following preparation:
Put a slice/piece of pineapple about two inches per side in a bottle of milk.
Put the milk ...
2
votes
2answers
33 views
Stop rhubarb compote juice from leaking
I am making a rhubarb meringue pie by first blind-baking a short pastry, afterwards I put the rhubarb-compote onto the cake and the meringue on top, and then bake that again for a short time.
...
1
vote
0answers
83 views
How to make fried chicken tender and juicy?
I prepare fried chicken (imitating broasted chicken) at home. Normally to make it tender and juicy I will add baking soda (gives unpleasant flavor) or glutamate, but it doesn't make it that tender. ...
1
vote
1answer
72 views
Food Safety - Infused oil with dried herbs
I know using fresh herbs to infuse oil can be dangerous as the oil might become a breeding ground for botulism. I was wondering, if I first rinse my herbs (or peppers for that matter) and then dry ...
3
votes
3answers
88 views
How do I cook large quantities of Boston pork butt?
I am cooking approximately 30 lbs of boston butt pork roast. (one roast is a little over 15 lbs and the other is a little over 16 lbs) Should I cook the roasts together in one big roaster at about ...
1
vote
1answer
62 views
How to make chocolate cigarellos in a quicker way?
I wanted to make chocolate cigarellos from scratch and looked it up but all I could find was this, which the author describes as being time consuming. Can someone suggest any other way to make them ...
1
vote
1answer
55 views
How can I make a chocolate syrup that can be frozen?
I am looking to make a chocolate syrup without eggs, that freezes well.
2
votes
1answer
78 views
Cause of foam in fried chicken pan?
I made chicken katsu tonight following this recipe. I added peanut oil to the pan, let it get hot, then threw in my semi-frozen breaded chicken thighs. As you can see, I cooked them longer than called ...
3
votes
1answer
78 views
Can a few bad (dead) mussels harm a larger batch?
I realize there are numerous related questions on freshness of mussels:
Fresh mussels, or are they?
How do I determine if my mussels are fresh?
I couldn't find exactly what I'm looking for. So ...
1
vote
2answers
92 views
How long does ginger root last?
I bought ginger root months ago, and I didn't use all of it. I've kept it in the fridge and it still seems good. How long will it last?
1
vote
2answers
43 views
Is there anything special about “homogenized” shortening?
I'm interested in trying to make this "water whip" pie crust. Unlike a typical pie crust where lard/butter/shortening is cut into the flour, the shortening is apparently melted and whipped before the ...
1
vote
1answer
41 views
Bottling and Storing Cold-Brewed Coffee?
I'm a bit of an iced-coffee snob – I love a good, rich tasting coffee, and love the smooth flavor of cold-brewed coffee; unfortunately, the only time I have to make it is the weekends, and it lasts ...
0
votes
1answer
37 views
Cooking Dry noodles without them being soggy
Could I get some tips on how to cook like or similar to Sharwoods Dry Noodles since when I cook, strain, wash and add them to the wok for cooking they always seem to come out soggy and sloppy. I've ...
0
votes
0answers
55 views
How did I spoil my goulash? - acrid stench
I've made my goulash, following a recipe involving browned beef, canned tomatoes (including the liquid), fried onion, garlic, paprika, chillies, bay leaf, allspice and salt. Meat and onion browned in ...
1
vote
1answer
60 views
At what concentration is sodium bicarbonate a sanitizing solution?
I can't find an authoritative answer to the question @rumtscho asked me here about the concentration of sodium bicarbonate, mixtures of which I've come to rely on as a cleaning and sanitizing solution ...
3
votes
2answers
75 views
Lifetime of French press filter
I'm thinking about buying a French press for making coffee. I'm just not sure what is the lifetime of the filter? Can I use it for years or do I have to get a new filter from time to time?
2
votes
1answer
64 views
Is it possible to can lemons in a simple syrup as opposed to using salt?
I would like to know if its possible to can/preserve whole meyer lemons in a sweet simple syrup, much like you would can peaches or cherries.
I haven't been able to find a recipe for canning lemons ...
-1
votes
0answers
43 views
British Shrimp / Prawn Korma Recipe [closed]
I'm British but live in the Caribbean and have been craving the taste of authentic British shrimp korma. Does anyone have the recipe? The British style korma seems sweeter and more thick and creamy ...
1
vote
3answers
61 views
bread flour strength?
ive got a new recipe that I really want to try, but it calls for bread flour and doesnt mention the bread flour strength, ive got strong bread flour, is that what they meant?
or if not will that ...
3
votes
2answers
131 views
What are the authentic traditional ingredients for Naan bread?
I would like to know what the authentic and traditional ingredients for Naan bread are. There are many recipes that use some ingredients but not others and the cooking method are not always the same. ...
4
votes
1answer
74 views
Can I make gyoza with raw meat?
I know it's traditional to make gyoza filling with raw vegetables, but is it also made with raw meat, or should it be cooked first? With other types of dumplings I usually cook the meat before adding ...
7
votes
3answers
100 views
How do I accurately take a chicken thigh's temprature?
I tried to bake chicken thighs the other day and I used my Probe Thermometer to tell me when they were done. Well it seems that I did something wrong when inserting the thermometer because the thighs ...
6
votes
2answers
314 views
Is bread that can go mouldy better than that which does not?
I've recently moved from Holland to the UK, and one thing I've been noticing is that the available bread here (which I feel is highly inferior to Dutch bread) does not go mouldy. When left in the ...
3
votes
2answers
92 views
Green rhubarb safe and tasty for use like red?
My mom in her earnest harvested her rhubarb early and sent me stalks that are indiscernible from celery. It tastes very tart which I like but has very faint "rhubarby" flavors. A couple applications I ...
1
vote
2answers
69 views
How to soften diced meat that was has had too much of its juices leave from being cooked too long?
I have a bad habit of wanting to over cook meat on the frying pan. It's from a phobia that any juices or red/pink coloring inside the meat may contain bacteria/germs etc. So when I cook diced meat on ...
2
votes
1answer
42 views
Potato and Macaroni Salads soak up all the mayo when I store them
When I make either potato or macaroni salad, I always have a problem the next day with the salad soaking up the mayo so it looks like there was no mayo added. I DO feel that I add a good amount of ...
3
votes
4answers
122 views
Pulled pork substitute- How do I do it?
I want to emulate pulled pork for my non-pork eating friend (semi-Jewish, read: no pigs, it doesn't have to be technically kosher). What cut of beef would achieve a similar texture? The closest I've ...
0
votes
1answer
80 views
Is it safe to eat sauteed onions left at room temperature?
I made a big pot of sauteed onions and garlic (~9 onions and a head and a half of garlic), and forgot to put it away overnight. It was probably off the fire for around 8-10 hours... Is it safe to ...
14
votes
1answer
211 views
How do you make Welch's fruit snacks?
The ideal goal is to replicate something similar to Welch's Fruit Snacks. We want something that is firm, flavorful, and not sticky. Has anyone come up with a delicious fruit snack recipe?
Here is ...
0
votes
3answers
72 views
How to correctly infuse cream into vegetables
I tried to cook a butternut squash curry, and I feel that the squash wasn't exactly "infused" with the sauce. I've had similar experiences with making gratin, and I feel I may be making the same ...
-3
votes
0answers
56 views
Pickled Onions In Hot Dogs [closed]
I have tried using Pickled Onions: as an alternative to, Frying Fresh chopped Onions, which is time consuming and being a lazy cook, wanted to avoid all the hassle cleaning a, "Greasy" frying pan ...
0
votes
0answers
77 views
How are commercial protein bars made so dense?
I am trying to make protein bars at home from protein powder and natural sweeteners. I have basically all the ingredients mentioned on the pack, but mine come out much softer, whether or not I cook ...
0
votes
0answers
58 views
Best book(s) to learn the art of cooking? [closed]
I've browsed through a few "best book to learn to cook" questions, but the questions weren't specific enough for me. So here are my interests:
I don't want a cookbook with any recipes; I want to ...
1
vote
3answers
115 views
Adding baking powder as a final step
Being someone that bakes infrequently I prefer to have plain flour on hand and add baking powder rather than purchase self-raising flour. Something I've noticed recently by experimentation and further ...
2
votes
1answer
76 views
What cooking methods prevent the gaseous side effect of sunchokes?
I'd love to eat sunchokes (aka Jerusalem artichokes) more frequently, but the side effects (gas, abdominal discomfort) are a bummer. In a home kitchen, how can I prepare the sunchokes to prevent this ...
0
votes
1answer
93 views
What is the shelf life of my home made coleslaw dressing?
I made about a gallon of dressing today from Kraft mayo, apple cider vinegar, and sugar. What is the shelf life of this?
Also, what is the shelf life of balsamic vinegar, salad oil, garlic, honey, ...
3
votes
2answers
121 views
How to get stable and long lasting high temperatures in charcoal grill?
I have Weber one touch spherical grill (18.5") and trying to cook steaks with direct heat.
I place steaks when grill thermometer shows 450-500F, but after 2 or 3 minutes temperature starts dropping ...
2
votes
1answer
56 views
Effect of adding wet ingredients to dry when making bread?
I inadvertently omitted the eggs from my challah recipe, but realized this only after the final step of mixing in and after fully incorporating the flour. Rather than throwing everything away, I ...
2
votes
1answer
43 views
Can I use cornstarch in fondant icing?
Can I use cornstarch instead of gelatin in a fondant icing? If so, what is the needed quantity of cornflour/starch given that the original recipe asks for 1 teaspoon of gelatin?
I want to know ...
6
votes
6answers
210 views
Does a home produce refrigerator exist?
It seems there are many foods that benefit from 50 to 60 degrees Fahrenheit / 10 to 15 degrees Celsius storage temperature--herbs, peppers, tomatoes, etc. As it stands, I store tomatoes and some ...
9
votes
3answers
210 views
Why boil rice first when steaming rice?
Why do people suggest boiling rice before lowering the heat to low, when making steamed long grain rice? What happens if you don't wait for it to boil and go straight to simmer phase?
0
votes
1answer
44 views
candied mints storage and transporting long distance
I'm making mints for my nephew's wedding (containing powdered sugar, butter, white syrup). The wedding is in August. I have to travel more than 1,000 miles to wedding. I have two questions:
If I ...
5
votes
3answers
255 views
When to add fresh basil to a tomato sauce?
Is it better to add fresh basil to a tomato sauce and then let it cook for say, 10 mins, or wait till the end and add just before serving?
2
votes
2answers
133 views
“Dry” foods from slow cooker
I know the basic usage of slow cooker is for stews, soups, pot roasts and various other foods that have high water content - essentially, simmered in some kind of sauce, which then is part of the ...
