All Questions
0
votes
1answer
26 views
Basil - to wash or not to wash? Best practices?
I know that washing basil weakens it's flavor significantly. I often buy it from local supermarkets where everyone can touch it, that's why I just have to wash it. But even when I buy organic basil, I ...
0
votes
0answers
30 views
Is Five Horses whiskey actually bottled in Iraq?
I just bought a bottle of whiskey and the bottle's label mentions that it was bottled in Iraq.
I wasn't aware that any whiskey was bottled and/or exported from Iraq.
The name of the whiskey is "Five ...
1
vote
1answer
26 views
What flavors work well within a splenda-sweetened strawberry-rhubarb cobbler?
Cobbler filling is simple - strawberries, rhubarb, splenda (sucralose) and some orange zest. Are there any other spices or ingredients that would work well with the artificial sweetener and amplify or ...
2
votes
0answers
18 views
What are the core differences between strawberry varieties?
What are the core differences between strawberry varieties? (For commercially available strawberries in North America and worldwide0) For example, strawberries from Oregon and Washington are smaller ...
0
votes
0answers
15 views
What are the 'secrets' to growing great strawberries? [migrated]
I have for the past several years picked up young strawberry plants in hopes of growing heaping bushels of great strawberries, only to be disappointed.
What is 'the right balance' to raise tasting ...
0
votes
2answers
81 views
My soup tastes tart… Is it safe to eat?
My soup tastes almost like someone poured some lemon juice into it. It smells fine, and other than being a little lemony, tastes OK. When I put it in the fridge a week ago, it didn't have that tart ...
5
votes
3answers
122 views
What's the fastest way to hull a strawberry?
I often need to hull and slice large batches of strawberries. But hulling by cutting a cone out of the top of the berry with a paring knife can be slow work. How can I quickly remove the core (the ...
3
votes
2answers
56 views
Jalapeno Poppers and getting a thick crust?
How can I make my batter stick to the outside of the jalapeno so it is thick? It seems every time I try a thicker batter it wont stick as well.
1
vote
1answer
33 views
How quickly do I have to use my thawed pizza dough?
I have never used frozen pizza dough before so I didn't know how long it would take for it to thaw out. I plan on using it tonight for dinner (in about 7-8 hours) and I thought it would take much ...
3
votes
2answers
85 views
How can I stop my pie from burning?
My oven heats up by putting on the grill. Yesterday I was making pie and the top burned a little bit. This happens almost every time. It happens at the moment the grill goes on for a short moment ...
2
votes
2answers
48 views
Use high gluten (bread) flour for hand pulled noodles
I found that recipes on hand pulled noodles use various types of flours that's confusing from a chemistry perspective. Dough made from high gluten flour is more elastic and less extensible which ...
0
votes
0answers
54 views
KitchenAid Pro mixer clicking noise
I have a KitchenAid pro mixer that is making a slow clicking noise. It gets faster as I turn up the speed. I first noticed it after replacing a stripped worm follower gear. It sounds like it's coming ...
5
votes
1answer
214 views
Is is true that honey never spoils? Why?
I've heard that "honey never spoils", but I'm incredulous. Is this true, and if so, how? Isn't there some indicator that I should throw the honey in my cupboard away?
0
votes
2answers
81 views
Flour and water… at which temperature?
What is the difference between adding hot, lukewarm or cold water to flour?
EDIT:
I'm curious about the following dishes, they all call for flour and some water and I'm not sure how warm the water ...
3
votes
0answers
37 views
Why is my masa mushy?
When I steam my tamales, the masa becomes mushy. What am I doing wrong and how can I prevent this?
3
votes
1answer
67 views
Is it okay to put baking powder in Yorkshire Pudding batter?
It's just that, the first time I tried, they didn't rise as much as I thought they would. would baking powder help?
4
votes
2answers
133 views
What is the danger of salmonella in 'home laid eggs' and how should I clean them?
I have a question additional to this question How does salmonella get into eggs. This tells me that salmonella is mostly found on the shell of an egg. However, eggs are treated (typically washed) such ...
5
votes
1answer
156 views
What is the standard amount (if there is one) for a “glass” of wine?
I have seen wine poured to various amounts in a wine glass; what amount is generally considered standard...4 oz, 6 oz, 8 oz?
4
votes
5answers
115 views
What is the best method/product for cleaning pasta's starch residue from colander and cooking pot?
After cooking pasta, I typically drain it in a colander. I have found the starch residue in both the cooking pot and particularly the colander is difficult to clean without hand scrubbing it. I am ...
3
votes
2answers
75 views
What does it mean in a Recipe to “steep the gelatin”?
I'm making macaroons and I wanted to know what exactly this means and for how long generally do I need to steep gelatin?
19
votes
1answer
340 views
When I'm separating egg whites, how much does it matter if a little yolk gets in?
I was separating egg whites today and one of the yolks broke and contaminated my bowl of whites. I started from scratch, but I'm wondering if I really needed to; would a tiny bit of yolk (say, 1/8 ...
4
votes
2answers
63 views
What variety of squash produces “flor de calabaza”?
In Mexico, flor de calabaza is sometimes served on quesadillas, in soups, or in other dishes. The literal translation of flor de calabaza is "flower of pumpkin/zucchini/squash". As calabaza is a ...
4
votes
3answers
60 views
How to thicken a raw fruit relish?
I have a raw fruit relish that I'd like to like to thicken into more of a jam consistency. I'm thinking about heating in a saucepan with some cornstarch or syrup, but I don't have any idea how much ...
5
votes
3answers
232 views
What is the purpose of the sugar in ketchup?
Most ketchup recipes - even homemade ones - include several tablespoons of sugar. Commercial ketchup often has lots of high-fructose corn syrup. What purpose does all of this sugar serve in a ...
2
votes
1answer
81 views
Split Pea Soup, but peas aren't dissolving
I'm making split pea soup (vegetarian, using the Moosewood Cookbook recipe). I've made this several times before, and I remember that at some point the peas dissolve, making a thick broth. I made sure ...
4
votes
1answer
58 views
Stainless vs Enameled Porcelain Grates?
I need to replace the grill grates on my Weber Genesis grill, and I see that I can get either enameled porcelain (like I already have) or upgrade to stainless steel.
A few concerns spring to mind ...
2
votes
1answer
62 views
Is there a difference between coca, focaccia and pizza?
I've made a number of pizza's and coca's lately and I thought about making a focaccia... When reading about coca, focaccia was mentioned, and when reading about focaccia, pizza was mentioned.
I have ...
4
votes
2answers
103 views
How much does a cup of Nutella weigh?
I want to make Nutella cookies. I've found a recipe for it, but it's in volume measurements. It asks for a cup of Nutella and I don't own a cup.
I tried searching my regular converters, but the only ...
8
votes
2answers
144 views
Is curry ketchup just ketchup with curry powder?
We use both tomato ketchup and curry ketchup as condiments in Belgium. On the curry ketchup label, amongst other ingredients is "curry (1%)".
So I tried adding curry powder to regular ketchup to see ...
0
votes
0answers
20 views
What oil/butter should I use for frying on the frying pan? [closed]
Possible Duplicate:
What oil or fat to use for different purposes?
I recently started cooking all my own meals and got curious about what I should use when cooking stuff in the frying pan. ...
4
votes
2answers
98 views
How can I let fruit ripen faster?
In addition to specific fruits like avocados and bananas, and the specific trick of using a brown bag, I would like to know if there are ways to let fruit and vegetables in general ripen faster. Are ...
8
votes
8answers
327 views
Any tips on crushing garlic for alioli?
I tried making alioli at home, but in the first step (turning the garlic into a fine paste), I didn't make much progress. I chopped the garlic fairly finely first, but when I tried crushing them with ...
1
vote
3answers
104 views
Barbequeing with a charcoal grill
Today I headed to a nearby camp ground which had some charcoal barbecue stands. I put in around 2 pounds of charcoal and put a thin slice of pork meat on the grill. After 40 mins, it was ...
-1
votes
0answers
52 views
What are some basic dinners to cook while nauseous? [closed]
I've been having horrible morning sickness and while it's getting better I wanted to find some good ideas of basic somewhat bland food to cook for myself and my husband for dinners in the meantime. ...
5
votes
1answer
173 views
“Banging” cookies half way through baking
So I found a recipe for cookies which calls to "Bake the cookies for 10 mins, taking the tray out halfway through and banging sharply on a work surface covered with a couple of tea towels - this ...
3
votes
1answer
49 views
Spare Ribs: spacing out the soak and the grill
A specific recipe I like for preparing ribs involves a slow four hour soak at 250 degrees in the oven and then a grilling period. I was wondering, how badly is it going to affect the end result if I ...
3
votes
1answer
116 views
Why does my oven take so long to heat up?
My modern whirlpool electric oven take forever (about 20min) to heat-up to 200C. This seems similar to other electric ovens I have used in Ireland.
Hoever, when visiting my mother in law in the ...
3
votes
2answers
90 views
Ready to eat food not suitable for microwave
I bought a pre-made cornish pasty fromt the supermarket. The packaging says it can be eaten hot or cold, which presumably means it is already cooked. But the packaging also says it "is not suitable ...
4
votes
2answers
79 views
Cooking messy foods in a bamboo steamer without a cleaning nightmare
For example, chicken.
I have tried:
chicken directly in steamer: chicken gunk goes everywhere, including between the woven bamboo slats.
chicken in a colander in the basket: gunk still goes ...
-1
votes
0answers
49 views
How to make a cream pie? [closed]
I wanted to make a pie with cream stuffing.
Furthermore, i like the outside extra crispy
So, here is my recipe so far.
find creaming object.
2
votes
2answers
58 views
How To Get Flavour Into Dried Grains And Pulses
All those things you have to soak, you would think you could infuse some flavour during the soaking.
I've tried all sorts of ideas, vegetable stock, herbs, spices, yeast extract etc. but I find the ...
1
vote
1answer
69 views
To refreeze or to refrigerate?
Due to my busy schedule, I've started preparing all my meals on Sunday and cooking one a day for the rest of the week. It's generally defrosted chicken or meat.
Is it better for me to refreeze the ...
5
votes
1answer
59 views
How can I thin out my ice cream mixture?
I'm trying to make a McFlurry/Blizzard-like dessert in my blender, but the ice cream isn't coming out at the consistency I'd like. I tried adding milk, but that didn't seem to do much. The ice cream ...
4
votes
1answer
193 views
Does Domino's use rennet-free cheese?
Does Domino's pizza's use mozzarella cheese for their pizzas? If so,is it also rennet-free?
0
votes
2answers
82 views
Can I use an induction cooker to restore silica gel's water absorbency?
It was mentioned in an answer to my previous question that silica gel can be heated in the oven to restore its water absorbent properties. I only have access to an induction cooker, so it possible to ...
2
votes
1answer
86 views
What is an elegant way to serve whole duck livers?
Duck livers fried in butter are my favorite "chef's snack". I sometimes opt for roast duck for dinner so I can have my 4:00 treat. I've recently found a source of same day slaughter duck livers in ...
2
votes
2answers
85 views
Can I use citric acid instead of lemon juice when canning?
I am making wine jelly and have run out of lemons. I have some citric acid in the pantry. Can I use the citric acid instead? The jelly calls for half a cup of lemon juice. If I can use it, how much ...
0
votes
1answer
53 views
How can I get the most smoke flavor from Lapsang Souchong tea?
When I open a bag of Lapsang Souchong tea, it has an overpowering aroma of pine smoke. After brewing, there is still a smokiness in my drink but it is far more subtle, and in particular seems to vary ...
6
votes
3answers
300 views
Why should you remove the core of garlic?
I have read it is better to remove the core of a clove of garlic. I actually see no reason for doing this. Does it have a different flavor, or is there some other good reason for it?
-edit-
In ...
5
votes
1answer
75 views
How long can I store mole?
I'd like to have a go at making some kind of mole, but all the recipes I have seem to make big batches. How long can I keep mole for, either in the fridge or freezer?
