2
votes
1answer
53 views

How to make Coconut/Chili Sauce (based on Photos)

This is a Vietnamese dish described in the menu as "Scampi with Coconut/Chili Sauce". Can anyone tell me what ingredients I would need to make this sauce at home? I enclose two different variants ...
1
vote
1answer
90 views

Why does waffle dough get dark?

Always when I make waffles or pancakes the dough of it gets dark after a few hours. It looks like having black sprinkles. Why is that and how long can I still use it? The ingredients I use for ...
1
vote
1answer
16 views

Homemade/DIY Frozen Vegetables: Can steaming be used instead of blanching?

I want to try making my own frozen veg since they go bad fairly quickly in my fridge. I've got carrots, beans and some greens. I've never blanched anything before, so I'm willing to try, and I ...
0
votes
0answers
19 views

Keeping Food Hot & Delicious

I'm having a large amount of guests over tomorrow and i wanted to know how can keep large portions of food hot and ready to serve without it getting cold or damp while also keeping my deserts cool and ...
0
votes
3answers
108 views

How do I save curry with too much cumin?

I think I may have added too much cumin in my curry sauce last night and it has this dry seasoning taste in every bite. It may have soaked into the veggies as well... Is there a way to save the curry ...
4
votes
2answers
1k views

Could I use beer instead of/as well as water in my sourdough?

The sourdough recipe I use calls for 300ml of water to 500g of bread flour (along with the starter). Instead of this water, could I use beer - or a combination of beer and water? The reason I thought ...
16
votes
9answers
16k views

Why add pasta water to pasta sauce?

I've noticed that many Italian chefs add to their pasta sauces some of the water they used to cook their pasta. What is the purpose of this?
0
votes
0answers
26 views

Why does white rice taste better than brown? [on hold]

I dont know whether this question is suitable to be asked here, but I'm dying to know why is that so. Is it that it's milled and polished that's making it tastier or is there some other reasons?
0
votes
2answers
74 views

Why to remove skin and seeds of tomatoes when we puree them?

I tried a couple of recipes which demanded tomato puree which was eventually cooked as part of the gravy. The gravy turned sour even after cooking it covered for more than 15 minutes. Is that because ...
6
votes
5answers
2k views

Why does fondue sometimes “curdle” and what can I do to prevent it?

Once when I was making a pretty standard fondue (50% gruyere, 50% emmenthal, white wine) the cheese somehow "curdled" and became a mix of a slightly fondue-tasting liquid and a rubbery ball of cheese, ...
1
vote
2answers
76 views

How safe is it to combine flavor extracts?

I experiment a lot with food combinations, and I know enough about their chemistry to avoid the particularly terrible ones. However, I know too little about flavor extracts to apply the same logic. ...
0
votes
0answers
10 views

dehydrating puree food

Can I dehydrate chicken cooked in water, purreed and mixed with purreed vegetables and mashed potatoes. Like a stew. Something that would be crisp like a chips then dissolve easily when eaten. All ...
14
votes
8answers
7k views

What is the benefit of using a Mezzaluna Knife over a traditional knife

These seem popular in many modern knife sets, and I have seen them used (somewhat clumsily) in Europe. I have briefly tried some before, but couldn't see the benefit of it. But then again no one ...
0
votes
2answers
50 views

How to replace Bouillon cubes without making them on my own

As far as I noticed the Combination consisting of Bouillon Cube, Wine and spices can make up a good basis for many vegetarian dishes, for instance with Pasta or Rice. I am using a particular sort of ...
1
vote
1answer
43 views

Avoid ice crystals in frappuccino

Starbucks' frappuccino has a fairly smooth consistency and mouth-feel. When I attempt to make something similar with my stick blender, I tend to end up with a layer of ice crystals floating on the ...
0
votes
0answers
54 views

Substitutes for Agave Nectar

What can I substitute for 1/4 cup of agave nectar in a coconut rice pudding recipe? I am glucose/gluten intolerant.
1
vote
1answer
40 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
80 views

Cheese Reference Book

I am looking for a "bible" on cheeses around the world (although, specifically Europe). A recent trip to Paris led me to find this book in a (very good) cheese shop "Le Guide des Gourmets Fromage" - ...
1
vote
2answers
85 views

Are olives always salty

I've just bought olives in foil bag in Lidl (name Baresa Aceituuas verdes) because I like to eat olives. This is probably the 1st time I eat them with no other products (not in salad etc.) They are ...
7
votes
4answers
2k views

Cleaning bacon in new cast iron

I have a new cast iron skillet. It came unseasoned, but I seasoned it using the flaxseed oil method that seems the new (recent?) hotness. When I then cook bacon in it some of the bacon is nailed to ...
0
votes
2answers
42 views

What's the fastest way to cook fluffy white Jasmine rice?

From raw grains until ready to eat, what's the fastest method you can think of to get fluffy white rice (Thai Jasmine variety). I've tried using a pressure cooker and it's pretty fast, but there's ...
2
votes
2answers
79 views

Is my microwave still safe to use after accidentally heating metal in it?

My small kid used a metal bowl in a microwave oven and there was a spark. I immediately switched off the oven. There was a burnt mark on the left side of the oven. Though the microwave oven switches ...
11
votes
1answer
884 views

How to clean an octopus - and is it worth it

I've bought an octopus from my fish monger, but, when I asked if he could clean it, he openly admitted he's never done octopus before and doesn't know how. Well, neither do but I've taken it on ...
3
votes
2answers
91 views

Mathris broke as soon as I added it into medium hot oil

Why did my Mathris break apart (they didn't bind together) while frying? I was making Methi Mathris-Kasuri using 1 tsp methi, peppercorns, ajwain, salt, cumin seeds, 1 tsp besan I added quite a lot ...
0
votes
3answers
87 views

Should I use a base to offset the sour in overripe sourdough starter?

My starter is active and mature, but sometimes I don't have time to check and feed it at its optimal activity for my preferred sour (very slight). This means by the time I get to feeding it, it's ...
14
votes
2answers
14k views

What is the difference between green, white and black tea?

What is the difference between green, white and black tea? Are all based on original tea leaves?
2
votes
1answer
53 views

Coffee roasting, worth upgrade from popcorn popper

I've been roasting for about 3 years and have gone thru about 3 or 4 poppers for roasting coffee. The machines wouldn't stop working I'd just notice they slowly started taking longer and longer to ...
4
votes
1answer
68 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 ...
2
votes
0answers
80 views

Bell Pepper Mousse - won't charge or discharge

I made an ISI Whip recipe for Bell Pepper Mousse, chilled the mixture in the container for 2 hours, then charged the mixture twice, heard gas release, shook it vigorously 20 times and it would not ...
14
votes
3answers
66k views

Will avocado stay fresh longer if stored in the refrigerator?

Should I store avocado in the refrigerator or will it make no difference for how long they stay fresh?
0
votes
0answers
51 views

What can I use instead of cheese? [on hold]

My husband is allergic to milk products, so I am looking for a filling that doesn't have cheese. I think I;ll try a combination of bacon bits, apricots, onions and walnuts. with a spoonful of ...
6
votes
4answers
311 views

I want to duplicate my bread mistake!

I make all of my own bread. For just everyday use my go-to recipe is as follows: Honey-Oat Pain de Mie 255g lukewarm water 361g AP Flour 85g old-fashioned rolled oats (not quick oats) 1 1/2 ...
8
votes
2answers
152 views

Reformulate a marshmallow recipe to remove lactose and HFCS

I'm trying to modify the marshmallow recipe in this post to make it vegan: http://moleculargastronomy.wordpress.com/2010/10/09/molecular-gastronomy-carrageenan-kappa-and-iota/ The first hurdle is ...
23
votes
14answers
13k views

Best meat replacements for a vegetarian/vegan?

Let's compile a list of vegetarian/vegan meat replacements. Generic replacements: Seitan Tofu Tempeh Quorn Quorn Vegan Alternatives Paneer TVP Commercial fake meats: Tofurky (Roasts, Sausages, ...
1
vote
1answer
225 views

meal planning software with collaboration and sharing

Me and my wife are technophiles. We've had a fair amount of success organizing aspects of our life using RememberTheMilk for lists and google calendar for a shared calendar. Recently we've wanted to ...
4
votes
2answers
3k views

Which BBQ grill is better: cast iron or steel

I am going to buy a BBQ and I am torn between a cast iron BBQ and a stainless steel BBQ. What are the advantages and downsides of each?
2
votes
3answers
3k views

Why is my Bunn overflowing?

We recently upgraded at the office from an old and cold Mr. Coffee 12-cup at work to an old but hot Bunn coffee maker. It is a 10-cup BX-B, and appears to have no damaged parts. However, when I brew ...
2
votes
1answer
78 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 ...
0
votes
0answers
47 views

What types of food is suitable to be prepare at home and to be eaten during tea breaks? [on hold]

As a parent, I need to prepare some food for my child's tea breaks - usually about 2 pm to 3 pm. I know some food cannot last that long. So, my question is what types of food are suitable to be ...
5
votes
5answers
8k views

How to store cheesecake for long-term?

My wife and I decided to have cheesecakes for our wedding last weekend. We'd like to store some for at least our one-year anniversary. What is the proper way to store it, and how long can we expect ...
1
vote
1answer
66 views

What is the spicy kick in “Kraft Tangy Spaghetti” box meal?

So, since I've lived at home, there has been a boxed spaghetti mix that has always been especially good to me. The thing I like about it is a subtle heat of some kind of pepper or spice. I've tried ...
7
votes
4answers
2k views

Is it normal that I keep burning my seasoning off my cast iron?

I use cast iron, a lot. But I've got a problem, whenever I do something that requires high heat or really anything over medium (which is somewhere around 450-500F on my stove according to my IR ...
2
votes
2answers
126 views

Quick and Easy Beef Stew and Dumplings

I want to combine two off the shelf products with existing recipes into a single off the shelf heat and eat ready to go meal. Dinty Moore Beef Stew & Dumplings Pillsbury Slow-Cooked Chicken and ...
4
votes
2answers
744 views

Very unusual kitchen tools

I found this very interesting post. I can guess what some of them must be but have no idea about the others. Can someone please help identify these:
2
votes
1answer
31 views

Storage of cheese starter cultures

I have decided to give a go at home cheesemaking. I got a nice book by Mary Karlin, which seems to explain things relatively well. Now, most recipes would call for something like 1/4 tsp of starter ...
-1
votes
1answer
61 views

Developing good knife skills [on hold]

How long does it take to develop proper, fast, "fancy" knife skills? Right now, I'm at absolutely nothing. I can barely manage to cut an apple without nearly murdering myself.
4
votes
3answers
245 views

Salt in boiled meat

Is there a way to estimate consumption of salt when dealing with the boiled meat? I.e. I had 500 grams of meat, boiled in 2 litres of water, with 5 grams of salt diluted in that water. If the water is ...
7
votes
5answers
55k views

How do I make my bread/buns super soft?

I have recently started making bread (up to my sixth batch). All I am trying to do is make super soft, plain, white bread/buns. I have tried a different recipe each time, but none of them have even ...
22
votes
8answers
2k views

How can I make my Ice Cream “creamier”

My ice cream doesn't feel creamy enough. I got the recipe from Good Eats, and I can't tell if it's just the recipe or maybe that I'm just not getting my "batter" cold enough before I try to make it ...
1
vote
2answers
39 views

Making whole wheat bread in a bread machine? What kind of flour?

Disclaimer: I may not know what I'm talking about, feel free to correct me if you think I'm making a fundamental error. I just got a bread machine and I love it. It's so easy! But I'm ...

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