2
votes
0answers
11 views

Baked eggplant is bitter - is there a way to fix it?

Do I have to throw away bitter eggplant after I have baked it? Can something be done or do I have to throw it away?
2
votes
1answer
43 views

What kind of reaction is this?

I have made elderflower 'champagne' a number of times, but I don't really understand it. I ferment other drinks and foods, and generally understand the process quite well, but I'm not sure about this. ...
7
votes
6answers
18k views

Best vegan substitute for egg wash

What would be the best way for replacing egg wash when baking bread? I've tried unsweetened soy milk but it didn't brown that well.
16
votes
6answers
22k views

What's the proper way to muddle mint for a julep or mojito?

Not a huge fan of the mojito, but my wife loves 'em. A good julep is another matter... But mine have a bad tendency to end up with lots of little mint pieces that get stuck in my teeth. So what's the ...
16
votes
8answers
17k views

What can I do to help prevent flatulence from beans?

I love the feijoada (typical Brazilian recipe). For optimal cooking, beans should be soaked in water for 12 hours, but it seems this is the cause of flatulence. What is it in beans that causes ...
0
votes
2answers
33 views

How much dry cake mix, water, oil and eggs to use for two 4in round cakes?

I have a 15.25oz Betty Crocker box mix. On the back it says to use it all with 1 cup of water, 1/2oil and 3 eggs and that makes two 8 in rounds or 24 cupcakes. I don't know how much I need, please ...
-5
votes
0answers
32 views

Replacing ingredients with alternatives for the same consistancy [on hold]

I am current in ownership of a restaurant that sells pastries. For the past year or so, we've been running into financial problems and had to cut corners to make ends meet. Things have gotten to the ...
2
votes
2answers
60 views

Green broccoli rice

I live in Brazil and around here is very common to make broccoli rice (rice, broccoli and sometimes garlic). I have eat it many times in restaurants, they are either white or green like the pictures ...
0
votes
1answer
23 views

why the magnetron of Microwave is over heating?

I bought GE Spacemaker XL 1800 microwave almost 12 years ago. It was working fine until last week since then it has stopped heating. I searched at the Internet and thought it was the magnetron. I ...
9
votes
7answers
21k views

Why is there a watery run-off after cooking my bolognese?

It's a fairly standard recipe with passata and wine, simmering on a low heat for a couple of hours. After stirring and putting the bolognese onto the pasta, after a couple of minutes the sauce ...
1
vote
1answer
21 views

Smoking time for 6 racks (18 lbs) of baby back ribs?

I have a vertical propane smoker that has slots for 7 racks. I will be smoking 6 racks of baby back ribs. I have smoked 3 racks (9 pounds) at 200-210 in six hours. I know I will need additional time ...
0
votes
0answers
9 views

Can you thaw pork chops at room temperature and then refreeze them again? [duplicate]

Can you thaw (frozen) pork chops at room temperature and then refreeze them?
1
vote
1answer
56 views

Chocolate chip cookies: too much butter

I made a chocolate chip and snicker cookie batter. But I added double the butter not realizing what I had done I chilled the dough until the next day. The next day when I took the dough out of fridge ...
28
votes
9answers
25k views

What is the proper way to dispose of a kitchen knife?

How do you throw away a kitchen knife (or for that matter, any knife)? It seems extremely dangerous to just throw it in the dumpster, even if it's wrapped up real well.
6
votes
3answers
12k views

How necessary is it to marinade meat before making jerkies?

So I just got myself a dehydrator, for the purpose of making jerkies. I was thinking of just seasoning the meat lightly instead of marinating them, which takes considerably more time, needs more ...
14
votes
4answers
6k views

Is it contaminating the spice to touch it after touching raw meat?

When I cook raw meat, especially chicken strips, I have it spread out on the chopping board with a few bags and containers of spice to the side. I don't actually use too many shakers for spice. Since ...
10
votes
4answers
75k views

Can dry ice in a liquid poison you?

I remember hearing a long time ago that putting dry ice into a liquid that is then consumed by people could potentially poison them. I was just looking at halloween drink recipes and a few of them ...
12
votes
7answers
22k views

Shaking cocktails without bar equipment

Is it possible to make shaken cocktails without bar equipment handy? How do you improvise when a cocktail shaker or strainer isn't available?
6
votes
5answers
833 views

Fluffy texture in a Spanish tortilla

I made a Spanish tortilla over the weekend and it reminded me that I don't get the right egg texture I'm after when cooking this. The results are tasty, but the tortilla is 'spongy'. From a restaurant ...
16
votes
1answer
2k views

When a recipe says, 'simmer uncovered', what's the issue?

Many a recipe or package instructs: 'cook uncovered' without stating a reason. As a general matter, is this to protect me from boilover, or does it have some more subtle purpose?
6
votes
2answers
7k views

Can I pre-cut sweet potatoes?

I am planning on making a sweet potato gratin. Can I slice the sweet potatoes the day before and keep them in the refrigerator?
2
votes
2answers
575 views

How can I reduce the heat output of this heating element?

I'd like to add a Brinkmann 1500 watt element to my Bradley smoker to bring my temps up in cold weather. I'd like to limit the amount of heat it puts out, is there a voltage regulator or resistor I ...
1
vote
3answers
8k views

How to prepare dried tortellini?

I bought some tortellini with meat at a local mall. The problem is I didn't buy prepackaged, but just some 200g out of a big bin, at a stand where you just load as much as you need, and get the ...
4
votes
1answer
107 views

Mixing mushroom-potato-carrot soup and warming later (Should I?)

I've got what is probably a pretty basic question - but this is the first thing I've tried to prepare in my life that didn't involve boiling noodles and adding cheese afterwords. I'm looking at ...
0
votes
3answers
137 views

Where to get precise recipies?

I'm currently trying to learn how to cook and my main problem are the lack of precise recipes. Most of them tell you what to do in very abstract steps but lack a way of verifying if what you do is ...
5
votes
1answer
633 views

How to prep jicama - is peeling necessary?

I recently grabbed some jicama from the store on a whim, and I used to make some really delicious slaw. However in the course of prepping it, I sent a whole lot to the trashcan during the peeling ...
1
vote
1answer
66 views

Can I reduce heavy whipping cream for a sauce a day ahead of use?

Can this be done the day before using it for a sauce? Because of a time crunch, I was wondering if I could reduce the heavy whipping cream the day before I make the actual sauce?
1
vote
2answers
43 views

Cookies are soft in the middle, even though the edges are browned

So I followed the recipe posted here to get some pretty standard chocolate chip cookies: http://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/77c14e03-d8b0-4844-846d-f19304f61c57 But ...
1
vote
1answer
275 views

Can I use an enameled trivet on the stove top?

I noticed a trivet at Aldi going for quite cheap and picked one up. My understanding of a trivet is that it's something you use to diffuse the power of a burner however, the one I got seems to be made ...
1
vote
1answer
95 views

Is it necessary to remove the seeds of Tinda before cooking Tinda sabji?

Is it necessary to remove the seeds of Tinda before cooking? And if so why?
0
votes
0answers
31 views

How long do you need to cook chicken thigh? [duplicate]

How long do I need to bake a chicken leg (with thigh) and at what temperature in order to retain moisture but kill off dangerous bacteria?
0
votes
3answers
1k views

What is the origin of spam musubi, a Hawaiian dish?

I love spam musubi...basically spam sushi. It is made with some rice(some people use sushi rice)' a 1/4" slice of spam, and some teriyaki sauce...it is wrapped with a sheet of nori. This is the basic ...
1
vote
1answer
5k views

Is safe to eat jerky with white mold?

I recently ate a jerky with white mold on it (see below), I donot know if I should be okay with that? The mold grew on jerky because I placed it in a moist environment days before.
8
votes
2answers
1k views

What is this double-serrated knife good for?

I was recently given an unused knife from an elderly relative who downsized her home. It is stainless steel with a sort of "double serrated" edge. Out of curiosity I gave it a try and it more ...
-1
votes
1answer
75 views

How can I prove ganache is safe at room temperature?

Ganache I make is a ratio of 2:1, cream is boiled 3 times to reduce water content, chocolate is a mixture of dark and milk. Upto 50g of glucose syrup is added as a preservative. I know the ganache ...
2
votes
3answers
180 views

Can durian be used as a cocktail ingredient?

I saw that a local Asian supermarket sells durian, so I picked one up, and was thinking that making an alcoholic drink for Christmas would be a great idea, but what kind of drinks could I make? It ...
5
votes
2answers
76 views

Xanthan Gum v. Guar Gum v. Cellulose Gum v. Glucomannan

Of these four titular ingredients, can someone please help elucidate for me when one would want to use each one? So far the only one I've used personally is glucomannan(konjac root flour), and I have ...
2
votes
2answers
45 views

Can I use Maida atta instead of plain flour for breading?

So guys I want to make a dish called Crispy Chicken Burger patties and in the recipe it is prescribed to coat the chicken in plain flour to make it crispy so I wanted to ask if I can use Maida atta as ...
0
votes
0answers
26 views

how long can i pickle corned beef in a walk in before itgoes bad?

I am marinating corn beef and would like to know if it is safe to marinate it for 21 days without breaking health code or getting people sick?
14
votes
7answers
84k views

My ginger is blueish… is it safe?

I bought ginger at the grocery store last week and kept it, unpeeled, in the fridge. Today I sliced it open and there is a ring of a blueish colour, instead of the yellow I was expecting. The ginger ...
9
votes
7answers
16k views

Troubleshooting a soggy baklava with torn sheets

I've attempted to make Baklava just once in my life and the results were pretty disasterous. Some issues I have questions about when making the Baklava: How to handle the Phyllos dough sheets? ...
12
votes
9answers
43k views

How to prevent the chicken breasts from drying out

One of the methods I use to cook chicken in general and especially chicken breast is as follows: put the chicken into a frying pan. Pour 1/2 a cup of water and let it cook on medium heat for as long ...
19
votes
2answers
8k views

How do I ripen unripe oranges and grapefruits?

Sometimes when I buy oranges or grapefruits I find out that they are rather unripe when I get them home. How do I ripen them?
0
votes
0answers
14 views

Homemade hot sauce- shelf life? Refrigeration? [duplicate]

I made some home made spicy chili paste experimentally. I winged it with no real research when my friend gave me a sizable bag of hang-dried Thai chili peppers from her garden. I chopped up the dried ...
5
votes
1answer
42 views

How long is wheat good for after harvest?

I'm not sure if I am asking this in the right place. I am wondering, if winter wheat is harvested from mid-May to mid-July, and spring wheat is harvested from mid-August to mid-September, then how ...
0
votes
1answer
112 views

Roasting beef and lamb roasts together

Can I roast @ 200 degress both a rib roast and a leg of lamb in same oven together without flavors transfering
4
votes
1answer
35 views

How to Harvest and Prepare Prickly Pear Pads Without Getting Poked

I enjoy eating Prickly Pear Cactus pads, but I can't figure out how to harvest and prepare them without filling my fingers with tiny hairs. I have asked around and looked online and found sites such ...
1
vote
1answer
483 views

How do I seal ice cream containers?

I want to make ice cream, put them into pint containers (or, hopefully of any custom size in the future) and have the containers be sealed with a film like Häagen-Dazs does. A machine would be ok. ...
4
votes
4answers
4k views

How long does raw ground meat last in the fridge?

Does it make a difference if it's raw ground pork or raw ground veal? There is no sell-by date since I got it at the butcher.
1
vote
2answers
50 views

Letting wine reduce before braising

I've seen recipes for braising (sorry no sources available) that instruct you to deglaze with wine then let it reduce by about half. After the wine has reduced, the next steps are to add in stock, ...

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