3
votes
1answer
390 views

Would this cheat puff pastry really work?

I watched this video titled: "Cheats Quick Puff Pastry Recipe by Paul Hollywood". The one claims that it will result in the same dough and as flaky as the original puff pastry. The trick is, he used ...
2
votes
1answer
51 views

Cooking old beets

I just harvested some beets from last year, they are red in the center and the rest is a yellow white color. They are huge, so are they edible?
1
vote
1answer
57 views

where can I buy a larger than usual 13X4x4 pull man pan?

I want to make Italian style pain de mie bread for sandwich which is much larger size than the usual 13X4X4 pull man pan available on the market.... if you know where I can find a larger size baking ...
0
votes
3answers
1k views

Storing cake batter

I know ideally when you make cake batter, you want to bake it right away, but could you store it in the fridge for a day or two (like you can pancake batter)? I'm entering a lot of items in a ...
1
vote
1answer
24 views

How much citric acid to use to preserve vegetarian jelly?

I am making a vegetarian jelly using Carrageenan. I am hoping to make a batch to give out as samples to friends etc. (hoping to market it eventually). Does anyone know what concentration of citric ...
1
vote
2answers
734 views

What kind of foods react with aluminium pressure cookers?

While researching about pressure cookers, I found a comment in a review that says: As with all aluminum pressure cookers, the metal will react with some foods and can overheat if you are not ...
12
votes
5answers
8k views

How to make big, fluffy “Mexican-style” flour tortillas (without using any special machinery)?

Flour tortillas are so bloody expensive (and rare!) outside of the U.S. so I'd like to make my own. A friend taught me how to make some ages ago, but I stopped because they were always weird and I ...
0
votes
1answer
33 views

Is the stainless steel pot pitted by salt water bad for health?

I added salt and cold raw eggs to cold water in an All-Clad D5 18/10 stainless steel pot before turning the burner on. After the salt water was boiled and eggs were taken out, I saw a lot white spots ...
5
votes
12answers
61k views

What is the lowest and slowest way I can bake pork ribs?

I am leaving for about 7-8 hours and I was wondering if it's possible to pop the ribs in the oven before I leave and have them come out super tender. Ive seen some recipes that suggest 250 for three ...
11
votes
5answers
7k views

When cooking pasta in salted water how much of the salt is absorbed?

Most chefs recommend that you should add quite a bit of salt to boiling water which you cook pasta in (sometimes 1 teaspoon). For those watching their sodium intake, how much of this salt will ...
2
votes
1answer
58 views

Mackerel brining time before smoking

Having only just bought a charcoal fired barbecue/smoker, I am confused about brining times. Having searched the web I found some sites recommend 20 minutes, for mackerel, others much longer, who is ...
33
votes
12answers
43k views

Is there a magic ingredient that keeps ice-cream soft?

I have bought a electric ice-cream churner, I have tried so many different flavours, different recipes, used alcohols. Have read previous questions and a don't believe that leaving ice-cream out to ...
3
votes
4answers
3k views

Why won't my boiled egg whites harden?

I'm having problems with boiling eggs. The egg whites are not hardening and stay soft, but the yolks did set. The eggs I'm using are freshly laid. What can cause this? How can I make sure my egg ...
4
votes
2answers
4k views

Do I need to grease, grease-proof paper?

This feels like a very silly question, but I'm about to bake some american style cookies, and I wanted to know if I had to grease the grease-proof paper first, or if the idea was that 'grease' would ...
0
votes
1answer
41 views

What are food combinations that trick your taste buds into tasting sweet?

I recently tried unflavored yoghurt with a teaspoon of cinnamon, and for some reason, the combination tasted sweet. Are there any food combinations that accomplish this? The yoghurt was non-fat; I'm ...
2
votes
4answers
232 views

What has happened to today's chicken compared to the chicken in the 1950's - 80's?

In the 1960's, 70's and up until now, my dear parents prepared their chicken the same way as have I. We bought it, washed it, cut it up, cooked it and served to family and friends who never got sick ...
1
vote
5answers
6k views

Why does flatbread have to be microwaved / cooked / toasted?

I was eating at a Subway restaurant the other day and they asked if I would like my flatbread toasted... I responded with a "No thanks." The Chef said, "Well technically the flatbread still HAS to be ...
5
votes
4answers
932 views

Alternative to low calorie spray for frying sausages?

My wife has recently decreed that we are to use low-calorie sprays instead of oil. For the most part, these seem fine. However, I have been through several different types and not found one that is ...
1
vote
0answers
39 views

Unrefrigerated Mashed Bananas: Are they safe to bake with?

If mashed bananas are accidentally left on the counter overnight can they still be used for baking?
1
vote
2answers
80 views

Can I use a nonstick or stainless steel pan to bake a cake in a microwave

Can I use a nonstick pan or a stainless steel pan to bake a cake in a microwave?
0
votes
1answer
44 views

Why do my scones turn out too oily?

I like making scones to go with my chili, but they always seem to be too oily. I like having well browned scones, but I can't seem to do that without oil. I have tried using paper towels but the oil ...
1
vote
2answers
44 views

How much time is required to bake?

How much time should the oven be preheated to reach the desired temperature? To bake cupcake recipes that say 180 C, how long should the oven be preheated and which level must be set among LOW, ...
3
votes
1answer
68 views

How to get the pits out of clingstone peaches for peach butter

I'm making peach butter. The recipe I have uses the skin on the peaches (you put the peaches in a blender, put them in the slow cooker with sugar and spices, then use an immersion blender at the end ...
1
vote
1answer
56 views

Forgot to turn the crockpot on with pork in it

I put 2.5 lbs of salted raw pork shoulder in the crockpot, then added boiling hot liquid to the crockpot. I forgot to turn it on, and noticed an hour later. Then I turned it on. Is the meat still ...
9
votes
4answers
21k views

What is liquid glucose?

Two days ago, I was making ganache as a topping for cupcakes. I needed, as expected, cream and chocolate. But '1 teaspoon of liquid glucose' was also on the list of ingredients (for 12 cupcakes). I ...
2
votes
5answers
991 views

Is this soup, stew, or something else?

I ate some East Asian dish recently and it looked something like this: [image source: http://www.thetabletopcook.com/images/tabletop-cooking-homemade-taiwanese-hot-pot.jpg] I had never eaten ...
1
vote
1answer
71 views

Does a strong smell when cooking spinach indicate anything?

I have some frozen spinach that I fry in a pan along with some other vegetables and meat. While it’s heating up, the spinach doesn’t smell like anything, but after several minutes, it starts to give ...
1
vote
1answer
35 views

oil splattering covers

I have a 10 1/2 X 20 inch stove-top grill pan. I am looking for a mesh, oil splatter-proof cover that is that size plus maybe 3-5 inches high with a handle on top. where can I find one of these?
2
votes
2answers
134 views

Aiding the Maillard reaction: Baking Powder or Baking Soda?

I will attempt to cook a Thai Green Chicken Curry. I'll be using cubed boneless chicken thigh which I would like to brown really well. I remember reading somewhere that Baking Powder or Baking Soda ...
16
votes
4answers
19k views

How can I identify dutch process cocoa?

I have a hard time finding "dutch process cocoa" in the store sometimes. What other names might dutch process cocoa be known as? Is there something else in the ingredients that might identify ...
1
vote
1answer
38 views

Can basil flowers be substituted for basil leaves to make tea?

Can you use the basil flowers just like the leaves to make tea?
10
votes
1answer
3k views

What does the clock-like symbols under plastic containers mean?

Under many of my food storage containers of plastic, there are circles with numbers and an arrow in the middle pointing at one of the numbers. What does these symbols mean? Could it be recycling ...
3
votes
3answers
2k views

When do I freeze tamales?

I don't want to be ridiculous but I'm uncertain at what point I can freeze tamales. Do I steam them and then freeze or do I assemble and then freeze? I would like to make a large batch and freeze ...
0
votes
1answer
45 views

Why would this pastry cream have an eggy smell?

I tried making a dairy free pastry cream but it came out with a strong eggy smell at the end. I may not want to use it depending how bad the smell is after is cools completely in the refrigerator. ...
2
votes
2answers
34k views

How long does grease take to go bad/rancid when sitting out?

If I make a skillet full of bacon, how long can I leave the grease sitting out before it is unsafe/rancid? Is the answer different for ground beef grease?
0
votes
1answer
62 views

Solid honey in dragon's beard candy?

I saw a video of a street vendor making dragon's beard candy in Korea and at the beginning he started with what he described as a block of "fermented honey two weeks" and a bowl of corn starch: The ...
0
votes
1answer
71 views

image on rice paper

I used an 8 1/2 by 11 piece on a sheet cake and used transfer paper to put the image on the rice paper. Can I run the rice paper through the printer or will it jam up the printer? or is using the ...
8
votes
2answers
237 views

When did the US start refrigerating eggs on a regular basis?

Does anyone recall when refrigerated eggs became the norm in the US? I seem to remember buying eggs in the large grocery stores off the shelf--not refrigerated--as recently as the 1990s. I lived in ...
4
votes
2answers
64k views

What can I substitute for vegetable oil in a recipe?

Is there something that I can use as a substitute for vegetable oil in a recipe? I'm actually making cornbread (I think it matters), and normally the recipe calls for 1/3 cup vegetable oil. ...
8
votes
3answers
40k views

How to convert a recipe calling for active dry yeast into rapid rise yeast?

I have a recipe for rolls where the first stage calls for 2 packages active dry yeast, 1 tbsp sugar, and 1/2 cup warm water to be mixed until the yeast is proofed, and then 1/4 cup cubed butter is ...
5
votes
3answers
235 views

How to make my graham cracker bites crispy/crunchy?

I am attempting to make crunchy graham cracker bites (think granola but made from graham crackers). I wanted to use the recipe below as a base: 2 1/2 cups graham cracker crumbs 1/3 cup sugar ...
13
votes
4answers
6k views

Why does cheese have an expiry date?

I am wondering why there are expiry dates on cheese. Sorry if I am not very clear about how cheese is made, but isn't cheese made from rotten milk? Some cheeses have molds on them too.
3
votes
1answer
206 views

Pitas are paper thin on one side

My problem is when the pittas do puff up, one side is paper thin, and tears easily when you try to put anything on it. Any tips?
0
votes
1answer
70 views

prepared meals and storage time in fridge before delivering them to clients

my daughter prepares meals for her small catering business. After she prepares them and stores them in plastic containers she stores them in our fridge which is taking up too mush space. They foods ...
2
votes
2answers
114 views

Which average weight % of the banana is edible? i.e. Which % of the banana is not peel?

I got ~1 Kg of bananas and I want to calculate the calories in it. Provided that the peel is discarded, which is the remaining mass of bananas from the original Kg? Since I have no weight measuring ...
10
votes
12answers
42k views

Fix a bad vegetable soup

I threw a whole bunch of vegetables in the crock-pot with water and realized I had forgot to buy meat for it. I cooked it anyways and it is extremely bland. Any ideas on what I can do to fix it now? I ...
1
vote
2answers
50 views

Pizza crust mix for pizza with cast iron pan?

I bought this "Mantita's italiano Crispy Pizza Crust Mix", but I own no pizza pan. All I have is a 8 inch wide, ~2inch deep, round "Lodge" cast iron pan I have never used before. I want to make a ...
6
votes
5answers
2k views

Why is my icecream bitter?

I am new to making homemade ice cream. I just started to feel confident with plain vanilla, so it was time for the next step - adding fruit. The custard recipe says it can be turned into fruit ice ...
12
votes
5answers
11k views

What's the best approach to get runny-yolk sunny side up fried eggs?

I like my eggs Sunny-side up, and ideally, with runny yolk but fully firmed up whites (including a millimeter-thin film of cooked yolk/whites on top of the yolk - not sure if there's a technical term ...
12
votes
2answers
3k views

How do I make a “baking powder” substitute in a pinch

Every once in while we run out of "Baking powder". What would be a good receipt for a substitute that you have used that works well?

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