Questions about the identification and evaluation of specific ingredients.

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2
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1answer
58 views

Substitute directory?

Whenever I don't have an ingredient I thought I had, or it is not sold around me, I often find myself running to my old cookbooks which have substitutes in the back of the book(s). I don't always ...
1
vote
2answers
169 views

Difference between french bread and japanese bread

I live in japan for 1 year now, but i cannot find french bread - Baguette - in tokyo as we have in france They're bread is not crunchy nor crispy at all, and it's chewy, I kind of feel like i am ...
0
votes
0answers
40 views

Does sugar give moisture?

I have seen a discussion regarding a replacement for sugar in brownies to give moisture. Does sugar give moisture when baking?
1
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3answers
105 views

How should I prepare the coffee to be used in my tiramisu?

I'm making tiramisu. Coffee is a large component of the recipe, so I imagine that the choice and preparation of the coffee used will have a big impact on the final taste. Or will it? I'm not a coffee ...
1
vote
0answers
66 views

What foods can I use to get the maximum volume of cooked food and stay under 600 calories? [closed]

I need to create a meal plan that has very specific restrictions. The meals are for "fast days" in one of those fast and feast diets. The limit for the day is 600 calories. I am aiming to produce a ...
2
votes
2answers
87 views

What everyday ingredient will emulsify rapeseed oil?

I'm about to concoct a batch of Falernum (spiced ginger & lime syrup for adding to coctails), and one of the possible ingredients is almond extract which I've just found out is in rapeseed oil. I ...
7
votes
1answer
316 views

Mysterious bitter taste from tropical fruits and coconut

I cook every day, and today I had an experience I am at a total loss to explain. I am hoping the combined knowledge of the Internet can help. Today, I decided to make a tropical fruit custard. Being ...
1
vote
1answer
54 views

Beans, bacon, and chicken [closed]

I am eating a mix of boiled bacon, broiled chicken, and boiled beans (+ salt & pepper). It tastes awkward. What can I add to improve this flavor within $5 to restaurant quality? (I am not ...
2
votes
2answers
275 views

Emulsifying ingredients for vinaigrettes

My weekday vinaigrette recipe goes something like: 1 part olive oil 1.5-2 parts seasoned rice vinegar dollop of Dijon mustard put into sealed container, shake, pour This emulsifies nicely thanks ...
3
votes
3answers
470 views

What is levure equivalant in America?

We have a chocolate cake (brownie) recipe from France and calls for a packet of levure. We have been putting in yeast but not sure if it is wrong or right. Yeast, baking powder, other?
1
vote
2answers
365 views

Key ingredients for classic Sauce Bolognese (Ragù Bolognese)?

What are the ingredients, both main and optional, for a classic Ragù Bolognese? I tried getting an answer to this question. First I looked around this site. I found one question about a "secret ...
2
votes
1answer
83 views

What are the effects of using different types of ground mustard?

I made a cheese souffle recipe that called for 1 tsp of dry mustard. I used ground mustard that was 40% yellow and 60% black.(And it wasn't fine like powder) Everything went perfectly with the ...
5
votes
2answers
1k views

How to make frosting very white, fluffy, and shiny?

Given a typical recipe for frosting (preferably cream cheese), what can be done to make it fluffy and shiny -- even in a chilled state? I've noticed that my cream cheese frosting tends to do this if ...
0
votes
1answer
49 views

Asian toasting seeds

if a recipe says Asian toasting seeds how can I find out what is in the mix? Is there a definite selection of seeds and in what ratio? I have seen pouches for sale on the net but would like to make up ...
3
votes
2answers
152 views

Ingredients for Cocktails

I've recently taken an interest in mixing cocktails - I've never done it before or anything similar and I have a question about sourcing ingredients. I want to try making lots of different cocktails, ...
6
votes
1answer
106 views

Does the freshness of the ingredient impact the longevity of the cooked dish?

Using ingredients that aren't fresh will generally negatively impact the flavor of the dish, but does it impact how long the cooked dish will last before it goes bad? For example, if I make two pots ...
2
votes
1answer
441 views

Baking or Cooking - why orange and not other sweet citrus fruit?

In most of the recipes that have any sweet citrus flavoring, it is usually Orange (zest and juice). In fact I've hardly seen a recipe that uses a substitute like mandarin, grapefruit, etc. Is there a ...
6
votes
2answers
477 views

Is soy milk in America similar to the type in East Asia?

Finding soy milk in the States isn't very difficult - it's generally stocked in supermarkets and used as an alternative to dairy. However, I'm not sure if the flavour of typical American soy milk ...
2
votes
1answer
165 views

Bread-machine recipes: are liquid ingredients fungible?

I've noticed that the recipes that came with my bread machine all have about the same ratio of liquid ingredients to flour: for a 1.5-pound loaf, 3 cups of flour is accompanied by 1 cup of water +2T ...
2
votes
1answer
157 views

Which cuts of beef are suitable for slow cooking methods?

If I want to simmer or braise a piece of beef for a few hours, how do I choose suitable meat? Which of the usual cuts are great, which are adequate, and which ones will just turn tough? It would be ...
3
votes
1answer
141 views

Belgian chocolate milk

I've tried a lovely chocolate milk (cold, not to be confused with hot chocolate) from Marks and Spencer (a supermarket in the UK) and I'm trying to emulate it's rich Belgian chocolate taste. My ...
1
vote
2answers
189 views

Which salsa ingredient makes it taste like dirt?

I suppose it could also be considered "earthy". There is an ingredient that is often added to "authentic" salsas that often ends up making it taste too "earthy". Which ingredient is it? Is it ...
1
vote
3answers
248 views

Recipes - Adding up calories and nutritional info?

When cooking, a recipe has a list of ingredients. If I wanted to find the calories in the recipe would I just add up the calories of every ingredient? Same situation with carbs, protein fat ? Or does ...
1
vote
2answers
5k views

Shelf life and Validation of Coconut Milk?

I use coconut milk for a pasta dishes, then put the carton back in the fridge. I may use some of it for a coffee additive, the use plenty more for another pasta dish or recipe. Alas, I do not cook ...
2
votes
2answers
78 views

Melon buying tips

I've just started buying rockmelons and they were only sweet a couple of times. The other times, they've been very low in sweetness and it felt like a waste of money. Are there any tips when buying ...
2
votes
1answer
445 views

What Tea leaves are used in Kashmiri Pink tea

I want to make Kashmiri pink tea but have not found an exact name in English for those tea leaves used in Kashmiri pink tea. As I am right now in china, here they have varieaty of tea. I would like to ...
0
votes
1answer
111 views

Which kind of basil should I use?

I'm new to cooking and I was planning to make a recipe I saw on TV with pasta. One ingredient is basil. The chef on the show advised always to use fresh herbs; he used a kind of vasiliko with large ...
3
votes
2answers
265 views

What am I doing wrong with my Kool-Aid pickles?

I'm trying to make Kool-Aid Pickles (koolickles). I've tried with quartered Ba-Tampte pickles and I seem to get it right, but I'm not seeing the results I expect with halved pickles. I want to go ...
1
vote
1answer
145 views

Using cloves in stocks/broths

I have a (somewhat) recently purchased spice jar of cloves in my pantry that isn't getting much attention. I've seen stock/broth recipes that call for whole peppercorns, and am curious if subbing ...
1
vote
2answers
3k views

How to pick ripe plantains for maduros?

I'm trying to make sweet fried plantains (maduros) but I'm not having much success. I've tried frying on low, medium, and high heat and with varying amounts of oil. The plantains never come out soft ...
8
votes
2answers
545 views

How do I choose frozen fish so that it doesn't release so much water?

I bought a package of frozen, individually wrapped, vacuum-sealed pacific cod fillets (about 150-200 grams each) from what I thought was a reputable brand (and not the lowest price) in my nearest ...
2
votes
1answer
8k views

Corn Starch vs Potato Starch

One of the recipes I am trying out asks me to use Potato starch to help thicken the sauce. A majority of the recipes I found online for it say to use Potato starch but at the store I mainly found corn ...
3
votes
2answers
495 views

What's the difference between Santa Cruz Rum and Jamaican Rum?

Reading through a book of cocktail recipes from the late 1800s, I notice some recipes call specifically for Santa Cruz rum and some call for Jamaican rum. Is this a mere place of origin reference, or ...
6
votes
3answers
3k views

Could I use beer instead of/as well as water in my sourdough?

The sourdough recipe I use calls for 300ml of water to 500g of bread flour (along with the starter). Instead of this water, could I use beer - or a combination of beer and water? The reason I thought ...
4
votes
3answers
2k views

What might cause a tangy flavor in hummus?

I'm pretty sure that this is an intended flavor; there's a great and authentic middle eastern restaurant nearby and their hummus tastes noticeably tangy. Others in the Yelp reviews have commented on ...
1
vote
1answer
125 views

Shirred eggs elements

I've found a number of recipes online for shirred eggs. Some have a fat (cream, ham) beneath the eggs; others don't (except for a bit to grease the ramekin). Some have a cheese (Parmesan, Cheddar, ...
2
votes
1answer
962 views

How common are worms in dried mushrooms?

I was excited to try cooking with dried mushrooms until I saw some comments from people who found (many) dried worms mixed in with their dried mushrooms. How common is this?
10
votes
2answers
9k views

How to know whether a coconut is ripe or rancid before buying

Buying the shrink-wrapped coconuts (in shell) at the store is similar to playing Russian Roulette. All this trouble of getting the water out and breaking the shell only to find out the coconut is ...
5
votes
7answers
505 views

What kind of onions for dal?

I'm making dal for the first time and have all of the ingredients below, but I can't decide whether to use white, yellow (vidalia), or red onions. I have all three in stock. Here are the other ...
7
votes
1answer
749 views

How do Crispbread manufacturers use so few ingredients?

I'm curious if anyone is familiar with how the major Swedish crispbread manufacturers like Ryvita, Wasa, Finn Crisp, etc., manage to produce those crackers with ingredients lists as short as "rye ...
4
votes
3answers
205 views

Domestic, fresh taste-alike for an Italian coffee

My wife is from Italy, and she got me hooked on this absolutely gorgeous coffee called Lavazza Qualita Oro. I love it, but unfortunately getting a fresh bag here in the United States is really hit or ...
6
votes
3answers
2k views

Kimchi / Mo-Chu Ka-roo?

I have been looking for this ingredient called ko-chu Ka-roo to make kimchi. I checked in a local asian grocery and I didn't find something with that name. But I found Maesri Chilli Powder. Is this ...
2
votes
1answer
618 views

What would cause heartburn in marinara sauce?

So there's this pizza place in Rhode Island which makes some of the best pizza I've ever had. I tend to order the "plain" pizza, which is just sauce. It's that kind of pizza where the sauce is thick ...
3
votes
2answers
237 views

Where to buy food chemicals

So I want to experiment with making a food product, and I'm wondering where I acquire the chemical ingredients? Things like vitamin chemicals and caffeine. Thanks.
6
votes
1answer
279 views

Finding good bamboo shoots

I recently tried to make a soup recipe that called for bamboo shoots. I found some canned shoots from a local Asian supermarket and attempted to use those---but they were awful. They had a bitter, ...
5
votes
1answer
944 views

What is the best way to prepare a 'chow chow' (chayote)?

I saw this in a grocers in an area which is predominantly populated by Korean people. It reminded me of Audrey 2 from 'The Little Shop of Horrors'. Any ideas on how best to use it?
1
vote
3answers
100 views

Looking for meat ingredient suggestions for a Yoghurt Cake recipe

I know the flavours of "meat" and "sweet" can sometimes go together well. There's a sausage and fennel (licorice sensation) pastry that I very much enjoy. That's the concept this question is based in. ...
5
votes
1answer
4k views

When a recipe calls for a can of condensed soup, is the water implied?

There are many recipes that will use a can of cream of mushroom soup, for example, not as soup, but as flavoring or sauce. When this is the case, and the recipe does not mention the "add water" ...
3
votes
2answers
338 views

What is the name of this dish involving fruit & sugar - blended and baked thin and flat?

I don't know what it is I'm doing (IE, the name of the technique or dish) I can't research it. I cook either rhubarb or passion fruit with a few tablespoons of sugar, blend until very smooth, ...
0
votes
2answers
181 views

Salad ingredients: how to pick them at the market?

I often make salads with lettuce and a few vegetables (perhaps some of carrot, celery, bell pepper, cucumber, tomato, green beans, snap peas). I can plan the ingredients before I go to the grocery ...