All Questions

0
votes
0answers
7 views

How to distinguish cream from tartar from bread improver (unlabeled)

A few months ago I bought a pocket of cream of tartar (unlabeled) and after a few days I bought some bread improver. Now that I transferred both from their unlabeled pockets to air-tight containers, ...
8
votes
3answers
1k views

Can I use a waffle iron as a Panini press?

I have a basic but serviceable waffle iron I bought at a charity shop for a fiver. If I don't mind a waffle pattern on my sandwich, is there any real need for a Panini press?
0
votes
4answers
194 views

How can I cut a tomato without a knife?

I am trying to make a salad but I can't find a knife at my work. Is there a way I can cut the tomato without a knife?
3
votes
3answers
7k views

what is the best vegan substitute for lard?

I am attempting to re-create a heart-of-palm torte I had while in Brazil and while it is pretty simple, I am having difficulty finding a vegan substitute for the lard that will still make the crust ...
0
votes
1answer
32 views

What is the best way to add greens to an omelette?

I've started adding various greens (spinach and arugula) to my eggs and omelets. I've only tried a few ways: Add greens first to a hot pan with olive oil and butter. Add the eggs afterwards. Cook ...
2
votes
3answers
35 views

Can raw soured milk be used to make cheese

Hi all I have 10 liters of raw cows milk and my fridge has stopped working for last 12 hours. Basically the milk has soured or spoiled I'm not sure there are small culture particles in the milk and it ...
25
votes
2answers
115k views

How do I know if food left at room temperature is still safe to eat?

If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it more?
1
vote
1answer
19 views

Can I tenderize conch meat with baking soda

I want to tenderize conch meat with baking soda for the first time. It works on meats, beef, pork and chicken, but I have never tried it on conch meat. I have in the past, tenderized conch by ...
3
votes
2answers
3k views

Is it okay to put baking powder in Yorkshire Pudding batter?

It's just that, the first time I tried, they didn't rise as much as I thought they would. would baking powder help?
1
vote
4answers
61 views

What's the best container to ferment vegetables?

I'm brand new to fermenting. Popular purchases are Ohio stoneware crocks and A German style air-lock ceramic crock for fermenting the harvest. (pictured in order below) I'm interested in smaller ...
3
votes
2answers
444 views

How to put stuff inside baked sandwich and bread?

I would like to cook some rolls or bread with the condiments already inside. The condiments that I like range include tomatoes, olives, sliced ham, and bacon. Notice that I mentioned acidic and fatty ...
1
vote
2answers
93 views

5 Gallon Drinking Water Container

I'd like to buy a 5 or 6 gallon container for drinking water. I don't like plastic. One option is a glass carboy. But it's easy to break a glass carboy. Another option is a metal container. I guess ...
3
votes
1answer
34 views

How can I adapt slow-cooker recipes to allow more pre-preparation?

I started to ask about adapting slow-cooker recipes for longer cook times, but noticed there were a few questions about that already that look helpful. My next question is about how to prep a slow ...
0
votes
2answers
110 views

Are there blue foods out there?

Are there naturally occurring foods that are blue? Not foods that have been created in a lab to be blue?
6
votes
6answers
469 views

Peanut-Butter Treat - Using Less Sugar and Less Butter

I'm making a chocolate covered peanut-butter treat this weekend. I'm going to play with the recipe, to have less fat and calories, and I'd like some suggestions. 3 lbs. confectioners sugar 1 lb. ...
2
votes
0answers
27 views

I am wondering if certain ingredients go together

I am making Spinach an Pea soup and would like to know if adding some grated carrots to it would be good?
4
votes
5answers
943 views

When carefully separating eggs, what to do with the chalazae?

I separate eggs with my hands, I'm pretty good at whites going one place and yolks going another. What's got me stumped is the chord. It seems to want to stay with the yolk, but it tends to hold on to ...
0
votes
2answers
34 views

Cafe brulot in emily post's etiquette

I've searched everywhere and I've been unable to find a copy of the recipe I found in the 1938 or so edition of Etiquette by Emily Post. She describes a drink that is served flaming mixed with spices, ...
2
votes
1answer
93 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. ...
2
votes
2answers
55 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 ...
6
votes
12answers
135k views

How to cook a pork sirloin roast?

I picked up a pork sirloin roast yesterday, it's a little over three pounds. I've never cooked one of these before and I am not sure what to do. My seasoning plan is salt, pepper, thyme, and ...
3
votes
2answers
77 views

How do I avoid gummy, unworkable pasta dough?

I've tried several times to make egg pasta from scratch. No matter how much flour I add or how much I knead, the result is the same: the dough is too sticky to pass through a pasta roller or even to ...
12
votes
1answer
21k views

What difference does the bar pressure makes in espresso coffee machines?

I read somewhere that 15 bar is enough and any pressure higher than that doesn't make any difference. The standard pressure is 15 bar for home machines and 9 bar for professional machines! If so, why ...
4
votes
1answer
17k views

What is the equivelant of 1 teaspoon of vanilla extract in Organic Vanilla Bean Paste, is it teaspoon for teaspoon?

I would like to start using Vanilla bean paste in some of my recipes. I usually use Madagascar Bourbon Vanilla extract and wondered if the measurement was the same i.e. 1 teaspoon vanilla extract = 1 ...
2
votes
2answers
108 views

How to stop oil separating from cheese

I cooked something yesterday similar to a potato Gratin using a cheese sauce. I noticed afterwards that the oil from the cheese had separated and after serving it up, there was a pool of orangey oil ...
5
votes
3answers
7k views

Ceramic vs Stainless Steel in coffee mugs

My travel mug broke :( Looking at replacements, I find that most travel mugs with designs tend to be stainless steel, whereas my prior mug was ceramic. Is there a difference in heat retention between ...
2
votes
1answer
111 views

Is old Bailey's Irish Cream safe to drink?

Will it poison a person to accidentally drink some Bailey's Irish Cream that is way past the expiration date? I am wondering if it will make me ill?
7
votes
8answers
31k views

Is there any difference between cheap and expensive vodka?

Vodka is supposed to be odorless and flavorless (with the exception of flavored vodkas). So if I switch to a dirt-cheap vodka, can I save some money? Is there any difference between cheap and ...
2
votes
2answers
166 views

How do I make raw peanut butter creamy?

I bought fresh ground peanut butter, and it's great and all, and I really like it for peanut sauces, but I really just want a peanut butter and jelly sandwich and this stuff just isn't right for that. ...
8
votes
3answers
103k views

What can be used as an alternative for Applesauce?

This banana bread recipe calls for applesauce and it's not something that's available at the stores here. Will it be okay if I just leave it out or can I use any other common ingredient to replicate ...
5
votes
1answer
2k views

Are the white crystals on my American Cheese safe to eat?

I have some American Cheese with fine white crystals on the outside of each slice. They have a gritty texture. Is this a sign that the cheese is spoiled, or just lactic acid salts like aged cheese ...
0
votes
0answers
35 views

Is sealed raw meat left out on counter for 3+ hours safe to cook and eat? [duplicate]

Left a lb of ground chuck, still sealed, out on the counter after coming home from buying groceries. It just slipped by me, everything else went into the freezer. It's been about 3 hrs and some ...
0
votes
1answer
76 views

How to protect roasted coffee powder from degrading during daily use?

I have to buy coffee roasted powder in 100gms packet. I use 1 tablespoon on coffee per day. I do keep the coffee in an airtight container and then in an opaque cover. How should I protect remaining ...
6
votes
4answers
1k views

Is there a way to make jam or chutney without Gelatin / Pectin?

I was wondering if there is a way to make jam without going through a gelatin type product. There is no real motive behind that question, except for curiosity
0
votes
3answers
258 views

Sousvide seafood for sushi

I'm curious whether the store-labeled "sushi grade" fish, like some salmon and scallops, can be made by cooking the fish sousvide and chilling it in the refrigerator afterwards.
7
votes
8answers
7k views

Cooking dried corn

I'm trying to cook some dried corn that normally is meant for popcorn. I've soaked it 36 hours using bottled water and then rinsed it multiple times with tap water. After that I cooked it for about ...
0
votes
1answer
78 views

Can I fix butter (for a sauce) after putting too much mustard in?

I'm making sauce for chicken cordon bleu. The butter has shallots, parsley, mustard, salt and pepper. I put too much mustard into the butter. Can I fix this?
1
vote
1answer
46 views

What sort of kebab is used with Chellow Kebab?

I came across the following picture in wikipedia the entire serving was being called Chellow Kebab without separately naming the Kebab Variety. I would like to know the name of the Kebab as ...
10
votes
6answers
6k views

Can I boil milk unattended (and still keep the pan clean)?

Many recipes call for first bringing milk up to boil. I normally boil 1 quart (1 litre) of milk in a 3-quart stainless steel heavy bottomed pan: use low heat keep scraping the bottom of the pan ...
1
vote
1answer
51 views

Amount of baking powder in a muffin recipe

I have a couple of recipes from a reputable publication called "Recipes Only" (a magazine published in the eighties) which calls for merely 1 tsp. of baking powder and 1/2 tsp. of baking soda for 2 ...
0
votes
1answer
50 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 ...
4
votes
1answer
118 views

Why didn't my crumpets cook in the middle?

I tried to make crumpets today, first time I've used yeast so didn't really know what to expect. The recipe I followed was: 450g plain flour 1tsp caster sugar 14g instant yeast 350ml skimmed milk ...
3
votes
3answers
433 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?
4
votes
2answers
7k views

What does the Cinnamon in my coffee turn into?

I few years ago I put Cinnamon in my coffee. After a few hours (I'm a slow coffee drinker) I started to take my last sip and a big clump of mucus hit my tongue and I almost puked. After recovering, ...
1
vote
3answers
70 views

Fire under electric stovetop element

I was cooking and I saw flames shoot up from under the oven element ... why might this be, and what can I do to prevent this? I wasn't too concerned because it wasn't the food that was on fire but ...
0
votes
1answer
42 views

Reasons to sweeten ground beef macaroni casserole

A friend gave me a beef and macaroni casserole. It had an odd sweet taste, so I asked about the ingredients and seasoning. Turns out it included a half-cup of dark corn syrup[1]. I am wondering where ...
3
votes
1answer
866 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 ...
5
votes
2answers
92 views

Why does my homemade mustard thicken only some of the time?

For the first time in many years, there are enough red bell peppers in the harvest for me to make this recipe for roasted red pepper mustard, which I have made off and on for 20 years or so. It's ...
13
votes
7answers
22k views

Are fungal toxins a significant problem in coffee, and if so, can they be avoided?

I stumbled across this blogpost which claims that coffee is awesome for our bodies but only if it doesn't have mycotoxins (toxins generated by fungi). To quote them: One study showed that 91.7% ...
0
votes
0answers
15 views

Chicken Breasts Accidentally left at room temp [duplicate]

I brought fresh chicken breasts (2 in each vacuum pack) home from costco. They are sealed in vacuum packs. I left them out at room temp for approx 10 hours and then put them in the fridge. Can i ...

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