Questions about selecting desirable ingredients (e.g. checking fruit ripeness). Please do not use for "which ingredient should I use in my dish" - this kind of question is subjective and will be closed.

learn more… | top users | synonyms

3
votes
1answer
121 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 ...
3
votes
2answers
93 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 ...
3
votes
2answers
386 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 ...
2
votes
1answer
98 views

Why add flour to grilled onions?

I enjoy a dirty rice recipe that has you sauté onions, celery and green peppers in sausage grease and then add a tablespoon of flour. What does the flour do?
2
votes
1answer
879 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 ...
2
votes
1answer
136 views

What do the base ingredients in pancakes do?

So here are the ingredients for "Dutch" pancakes (which are much like French crepes, quite flat): Flour Milk Eggs Pinch of salt And for more "American" style I guess you also need: Baking powder ...
2
votes
2answers
997 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 ...
2
votes
1answer
2k views

Are ripe meyer lemons supposed to be soft?

At the grocery store they were selling meyer lemons in mesh bags, they all seemed to be much softer than an ordinary lemon. Are meyer lemons supposed to be a very soft fruit? just touching them ...
2
votes
2answers
84 views

What spicy ingredients hit the sinuses?

My sinuses are constantly congested. I know some spices can help with clearing them. However, I also know that some types of spice affect my nose and sinuses while others merely burn my mouth (not ...
2
votes
1answer
79 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?
2
votes
1answer
98 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 ...
2
votes
1answer
294 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
3k views

Is there a difference in the taste/seeds of egg-sized eggplants, and long and slim eggplants?

Is there a difference in the taste/seeds of egg sized eggplants or brinjals, and long and slim eggplants or brinjals? They are different in shapes. Is there any other "known/visible" difference?
2
votes
2answers
161 views

What is the “Chili sauce” ingredient in this recipe?

I want to make this Copy Cat A1 Steak Sauce but I'm not exactly sure what one ingredient is. What is it calling for when it says Chili sauce? Also, if it turns out I don't have the chili sauce they ...
2
votes
1answer
535 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 ...
2
votes
1answer
1k 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?
2
votes
1answer
1k 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 ...
2
votes
1answer
961 views

What makes a good quality pasta brand?

When I browse the pasta aisle I see a number of different brands (De Cecco, Rummo, etc.). Are there any notable differences between these brands? If I have a choice between different brands of the ...
2
votes
0answers
31 views

Which sugar for brining?

I've come across various brining solutions that include sugars: white sugar, brown sugar, raw sugar, etc. Are these sugars interchangeable? Is one sugar more desirable for a certain kind of meat over ...
2
votes
2answers
132 views

Replacements for baking soda in a cake?

Sometimes I wish to bake a cake, but sometimes the country that I'm in doesn't have baking soda (it's not the country that's changing itself, but me that's changing country from time to time). I have ...
1
vote
2answers
538 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 ...
1
vote
4answers
5k views

How does “Brownulated” light brown sugar compare with regular light brown sugar?

I'm assuming that the granulated sugar in the bag is easier to work with and won't turn into a hard block. It's also more expensive than the boxed kind. Are there any other differences, e.g. in the ...
1
vote
3answers
352 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
261 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
180 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
1answer
77 views

Marinara Sauce recipe

I've been trying cook Marinara Sauce for a while now, I visited the states and had that sauce in their pizza hut. When I got back i tried cooking the same Pizza hut Marinara sauce but can never get ...
1
vote
1answer
90 views

How is jin jun mei (a Chinese tea) made?

I'd like to know whether jin jun mei (golden beautiful eyebrow, a Chinese tea) is kosher. To know that, I first need to know its ingredients and how it's processed. What are the ingredients in Jin ...
1
vote
2answers
5k 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 ...
1
vote
2answers
49 views

Culinary term for non-flavor defining ingredients

In a strongly flavoured soup/stew, curry, or sauce, or salad, you sometimes add other ingredients (eg mixed vegetables) that do not strongly influence the flavor of the end result, but are chosen for ...
1
vote
2answers
324 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 ...
1
vote
2answers
7k 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 ...
1
vote
1answer
182 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
1answer
303 views

How can I detect bad-fed or fast-fed chicken eggs before buying?

I have traveled in Eastern Europe and I am annoyed to find out supermarkets seem offer only stale eggs (like white inside, no A -vitamin, tastes bad), they cost in the range of 7-12 cents per egg. My ...
1
vote
1answer
95 views

Tamago-su preparation

In tamago-su recipe, egg shell is first dissolved in vinegar. Then the membrane is broken apart and the white and yolk are poured into vinegar. But I am not sure if these should be poured into the ...
1
vote
1answer
60 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 ...
1
vote
1answer
132 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, ...
1
vote
3answers
102 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. ...
1
vote
1answer
47 views

What is the difference between preserves and conserves?

I will start off by admitting that I do see technical definitions here, but I did not actually learn that there was such a thing as conserves until today. I am used to putting jelly, or jam or ...
0
votes
2answers
192 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 ...
0
votes
1answer
58 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 ...
0
votes
1answer
157 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 ...
0
votes
1answer
68 views

What natural ingredient besides honey and fats can I use to bind a mixture of powders together?

So I need to turn super food powders into something more tangible, like a stick form. Honey seems to not be that effective and has a lot of sugar and fats melt quite easily. Water obviously not a good ...
0
votes
0answers
22 views

What is the ideal age for cooking with hostas?

I've read that hostas can be fibrous, and stringy when they get to old, so what is the ideal age for hostas when you cook with them? It turns out they're used in japanese cooking if you're wondering ...
0
votes
0answers
12 views

Flour Blend for Seoul Chicken?

The chef in https://www.youtube.com/watch?v=CD97u0OUbBo uses a blend of tapioca starch, potato starch, and rice flour for his dredge. Any ideas what ratio would be optimal for getting a crispy wing?
0
votes
2answers
90 views

How to apply transglutaminase brand “Saprona TG F”

I have transglutaminase/activa powder branded "Saprona TG F". The ingredients are Salt, Gelatin, phosphate and transglutaminase. The dose is 1%. I'm making chicken roulade - should I apply it as a ...