0
votes
0answers
7 views

Vegetables and spices suited when boiling a pig-knuckle for soup?

I'm toying with the idea of making some soup - just a simple one. The recipe call for boiling/simmering a pig-knuckle for about four hours together with a laurel-leaf. Afterwards the stock/fond is ...
0
votes
2answers
23 views

Mince smells like vinegar

My wife bought some beef mince from a shop- it looked red. When she fried it, it give off an aroma of vinegar. Is it off?
22
votes
12answers
10k views

Is there anything I can add to homemade bread to preserve it?

I love making our own bread - we rarely buy shop bought, but it tends to go off very quickly. Part of the appeal is that it doesn't have any "junk" in it - artificial preservatives - which I'm sure ...
0
votes
2answers
94 views

making scalloped potatoes, need to be in oven for 3 hours,what temperature should I have them on

I need to put scalloped potatoes in the oven for 3 hours, what tempterature should I have them on?
1
vote
3answers
66 views

baking time versus number of items in oven

I doubled a recipe for apple cake, and filled two 13x9 pans. Into the 350F wall oven they went. Recipe estimates 50-60 minutes. 60 minutes later, probe comes out pretty damp, and cakes are more than ...
2
votes
4answers
2k views

How can I wrap fish for freezing if you don't have a vacuum seal?

I know the ideal way to store fish in the freezer is to use a vacuum seal, but does anyone have any tips on what to do if you don't have one handy?
6
votes
1answer
190 views

What is the easiest way to remove chicken leg/drumstick tendons?

I would like to make chicken drumsticks / legs (with skin on) easier to eat by removing the tendons and the fibula bone. Cook's Illustrated mentions this technique: Holding a paring knife just ...
6
votes
1answer
251 views

Mascarpone and Almond pasta Sauce?

While in Italy I had a pasta sauce that was made with mascarpone and almonds (the almonds were ground fine) it had the look of Alfredo sauce. I cannot recall the name of the sauce. I have searched far ...
20
votes
13answers
11k views

How do I flip an egg when preparing it “over easy”?

I tend to break a lot of yolks when preparing eggs over easy. I also can't do it too fast, making it hard to cook multiple eggs at once (they tend to overcook). Sometimes the spatula I'm using ...
3
votes
5answers
8k views

What are the authentic traditional ingredients for Naan bread?

I would like to know what the authentic and traditional ingredients for Naan bread are. There are many recipes that use some ingredients but not others and the cooking method are not always the same. ...
1
vote
1answer
78 views

Do liquorice roots expire?

Four years ago I have harvested some liquorice roots in a field. After a brief cleaning with fresh water I have sun dried these roots for a day. These were very tasty. I kept these in a cardboard box. ...
19
votes
7answers
43k views

How do I prevent an egg cracking while hard boiling it?

Sometimes when I cook hard boiled eggs they will crack in the saucepan, and some of the egg will seep out into the water. Am I boiling the water too vigorously, or can I add something to the water to ...
5
votes
2answers
684 views

How can I evenly grill a thin steak on a skillet?

When I fry a thin (1/4") beef steak on a skillet/pan (iron, but not cast iron), I face the following problem: The steak bends, becoming slightly irregular-dome-shaped Because of that, the parts of ...
3
votes
2answers
810 views

What would be the effect of doubling the egg in this bread?

A lot of my bread recipes are for two loaves, I never want two loaves, I usually barely make it through one. I like this recipe a lot: • 3/4 cups warm water (170g) (110 degrees) • 1.875 cups ...
1
vote
2answers
241 views

Rice with worm and possibly their eggs

I bought a bag of brown rice from a store. Having opened and used for a while, I found there were some moths flying in the house. At the same time, I found worms in the rice. I suspect that the moths ...
-1
votes
2answers
66 views

What is 'adequate' refrigerated space for a single person

I have appeared to be dragged into an argument with my landlord about refrigerated space and he mentioned about having adequate space in a combi fridge freezer. So that spurred this question to the ...
3
votes
3answers
76 views

How to remove the excessive saltiness from gammon?

I've tried a few time to roast gammon, typically my method is to soak the gammon and then roast for a few hours. The result is typically just this side of editable. I've even tried boiling it first ...
1
vote
2answers
51 views

How can I tell if homemade ginger syrup has gone bad?

I made some Ginger syrup using the liquid I boiled the root in for candy. It's just water and sugar. I put it in a plastic liter bottle (from soda water) in the refrigerator. How long can I keep it ...
1
vote
2answers
36 views

Can German Potato Balls be frozen?

Can they be frozen, before being cooked, for a week? I'm making sauerbrauten & potato balls for 25 people, and thought if I could make them a week earlier and just cook them that day, it would be ...
2
votes
4answers
127 views

Please Help Me Solve a Gumbo Roux Mystery

I’ve got a question about gumbo and roux that has me stumped, I’m hoping somebody out there can solve the mystery. I made a gumbo on Sunday. First I made the roux, using equal parts flour and oil, ...
0
votes
2answers
91 views

Where to find a large individual brownie pan?

I'm looking for a large baking pan for cooking individual square brownies, preferably at least 8cm x 8cm (3.14 inches) but I can't find anything anywhere!! Can anyone suggest where I can get something ...
5
votes
4answers
520 views

What makes the 'Cat poo' coffee (Kopi Luwak) flavour worth drinking?

I'm actually on the hunt for this coffee in Melbourne, being it's such a coffee-oriented city: Where can I buy a cup of 'cat poo' coffee (Kopi Luwak) in Melbourne?, but while discussing it in the ...
11
votes
3answers
2k views

When sauteing should I put onion or garlic first?

Most of the dishes here in the Philippines involved sauteing. But I am a little bit confused on what should I put first, are there any advantages on it? Questions: Should I put onion or garlic ...
1
vote
2answers
70 views

Soaking fruits in fruit juice

Can I soak fruits in fruit juice for a fruit cake? If yes, do I need to boil the juice? Thanks a lot.
7
votes
4answers
894 views

Quick flavour for fresh popcorn

I'm a great fan of popcorn, and I recently acquired a popcorn maker. It's the sort that spins the kernels in a drum and heats the metal until they pop. However, I've had difficulty flavouring them. ...
7
votes
2answers
5k views

What is the purpose of oil or butter in bread?

Specifically in wheat and potato breads, what is the purpose of adding oil or butter to the dough? I have always assumed it was just for flavor, but I suspect there is some background chemical ...
3
votes
1answer
60 views

What is the minimum temperature yeast will be active?

We all know that warmer temperatures mean more yeast activity (provided a food source), and that yeast survives freezing, but what is the minimum temperature yeast can perform fermentation? As I ...
10
votes
7answers
27k 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 ...
3
votes
7answers
3k views

What can I do with shredded wheat shreds?

At the bottom of the box of shredded wheat squares, there's quite a bit of 'loose' shredded wheat; it used to be in cereal form and is now just loose. What interesting recipes or dish modifications ...
0
votes
1answer
40 views

What are the effects of salting a thin steak that's grilled on a pan?

What are the effects of salting a thin (1/4" to 1/2") beef steak right before being seared on a pan, compared to not salting at all? (there are no other spices used, salt or nothing). Does the ...
3
votes
1answer
788 views

Why is my green tea foaming too?

I buy organic, loose green tea from a co-op and found that it's sourced from China. I've never had tea foam before and am concerned that the tea has some kind of chemical on it. The foam tastes very ...
3
votes
3answers
263 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
1answer
35 views

Crumble added to muffins before baking

I put a crumble on my blueberry as recipe called for, why did they caved in? Could it be the altitude?
2
votes
1answer
39 views

How to boil maize(Indian corn)?

I bought some maize(also known as Indian corn or flint corn). Do you boil it just like regular corn on the cob? If so, how long do you boil the corn?
-1
votes
2answers
63 views

Thawing uncooked chicken

I have been thawing my uncooked chicken in my sink for years, and my family never got sick from eating it. Why can't you thaw uncooked chicken or any type of meat in your sink or on your countertop?
3
votes
4answers
200 views

Clear cauliflower and blue cheese soup - how to get it clear

I am trying to recreate a Cauliflower and Blue Cheese soup I had many years ago (at a ski resort - the private chef wouldn't tell/sell me the secret recipe). All the recipes I have tried end up being ...
0
votes
2answers
91 views

Can I boil water to temperature lower than 100 Celsius / 212 Fahrenheit to make a tea?

For many years I had a typical electric kettle. Whenever I wanted a 75 Celsius / 167 Fahrenheit water to make a green tea, I had to boil it up to 100 Celsius / 212 Fahrenheit (because, that was the ...
4
votes
1answer
11k views

How many times can I use a salt block?

I've been reading up on Himalayan pink salt blocks. I am mainly interested in cooking with them, like cast iron. But, I noticed that they are a bit pricey, about $40 to $70. It also seems that they ...
1
vote
1answer
61 views

My ciabatta dough hasn't risen after 2 hours!

I mixed my ciabatta dough 2 hours ago, and it's barely risen at all. I put it in a greased plastic container in the hot water cupboard, and marked the level to know when it "tripled in volume". The ...
3
votes
2answers
375 views

What non-alcoholic liquid can I use to store Ginger, both cooked and raw?

I've read that storing Ginger in wine vinegar or vodka preserves it. Is there something non-alcoholic that will do the same thing?
6
votes
10answers
37k views

How do I neutralize a strong garlic flavor?

I recently made some pesto from scratch and my end result, while delicious, was overpowered by a strong garlic flavor, and not entirely in a good way. I'm talking about that sharp, spicy flavor that ...
2
votes
2answers
159 views

Heating Avocado

I was curious and looked for recipes containing avocados. I noticed there are hardly any recipes that contain heated or even cooked avocados, except for a few where avocado is put on a warm dish. ...
5
votes
4answers
16k views

What can replace milk in crepes?

I want to make crepes, but I am out of milk. Can I still make crepes? What can replace milk in this application? I do have yogurt, beer, eggs, cream, butter, flour, salt, and sugar.
3
votes
1answer
50 views

What are different methods of preserving chillies?

I've been given three chilli plants: Bulgarian Carrot Jalapeño Scotch Bonnet I'm not going to be able to use them fresh before winter arrives. What methods of preserving would be appropriate ...
2
votes
1answer
38 views

Sandwich wraps always getting way to crispy

I sometimes make sandwich wraps using water, flour, salt and oil. I mix salt, wheat flour and a tiny bit of olive oil and add hot water until I get a homogeneous sticky dough and let it rest for ...
5
votes
2answers
127 views

Does Turkish Delight have to be this difficult?

At the weekend I made some Turkish Delight based on the recipe featured in a recent BBC series called "Sweets Made Simple". Simple maybe, but highly effortful. The recipe is here, but the brief ...
0
votes
1answer
179 views

Why can't I heat water properly on a new glass cooktop using a stainless steel pot?

I have just started using a glass cooktop and my RACO stainless steel cook pot takes ages to heat and won't boil unless on the highest setting. It makes a scummy mark on the cook top. I thought that ...
3
votes
6answers
2k views

what is the correct consistency for cream cheese frosting

I'm having an issue making decent cream cheese frosting. I have a recipe that says to use: 1 pound (450g) cream cheese, at room temperature 4 oz (110g) unsalted butter, at room temperature ...
6
votes
2answers
3k views

Can I pasteurize milk using a microwave?

In our country, we get fresh milk from the milkman and it is usually boiled in a pan over a fire to pasteurize it before we consume the milk. In my office, we do not have gas connection, so I can't ...
2
votes
2answers
119 views

Can I make puff pastry with half the butter?

I made puff pastry with Gouda cheese inside and it turned out really good. The only problem I had was the amount of butter and it was too buttery. I'd like to know if it is possible to reduce the ...

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