Questions about the identification and evaluation of specific ingredients.

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2
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1answer
74 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
87 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
169 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
9k 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 ...
2
votes
1answer
2k 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
96 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 ...
2
votes
2answers
81 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
455 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
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1answer
488 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
160 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 ...
2
votes
1answer
922 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 ...
1
vote
2answers
387 views

Key ingredients for classic Sauce Bolognese (Ragù Bolognese)?

What are the ingredients, both main and optional, for a classic Rag├╣ 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
4k 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
263 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
3answers
112 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
2answers
196 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
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 ...
1
vote
2answers
192 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
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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 ...
1
vote
1answer
148 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
296 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
56 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
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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, ...
1
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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. ...
1
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1answer
38 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 ...
1
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0answers
67 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 ...
0
votes
2answers
182 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
50 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
121 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 ...