0
votes
0answers
8 views

How to shop for a food processor capable of pulverizing plant material to a fine powder?

I would like to pulverize a variety of plant matter (including whole leaves with stems) into a very fine powder. From what I've read, a food processor is better at this than a blender. With the ...
1
vote
1answer
24 views

Mixing condensed and evaporated milk for fudge?

Before anybody says this is a duplicate, I'm not asking about the difference between the two milks; I already know that. What I'm looking for is a way to lessen the sugar content of sweetened ...
1
vote
1answer
20 views

Proper use of induction vessels

I accidentally bought a set of induction vessels. Currently I have a gas cooking range. Can induction vessels be used on a regular gas stove or electric stove?
5
votes
1answer
84 views

Drying whole, small fish at home

As part of my ongoing experiments with whole small fish (sardine, smelts, small mackerel), I'm considering drying them at home to produce concentrated umami bombs. However, I'm admittedly less than ...
27
votes
8answers
7k views

Can I learn to like wine?

Wine, especially combined with the right food, seems to be a great deal among gourmets. I'd love to enjoy those highly-praised combinations too, but unfortunately, although I'm 22 years old by now, I ...
4
votes
2answers
480 views

How can I uniformly chop peanuts?

I'd love to get something approximating the nicely uniform chopped peanuts you get when you order a sundae at McDonald's. I have tried manually chopping the nuts, and they come out all sorts of ...
7
votes
2answers
57 views

Lamian (Hand Pulled Noodles) Technique Question

I have been learning and working on creating Lamian (拉麵) for a year now, and it has been quite an adventure! I had little experience working with dough coming into this, so despite many failed ...
1
vote
1answer
20 views

Initial start up of food freezer

I purchased 7 cu ft Frigidaire at auction. Previous owners stated it had been working well, and was just emptied a few days prior to auction. The freezer coils forms the shelving. Should I fill it ...
3
votes
4answers
861 views

How to remove the flavor from whisky stones?

I made the mistake of buying these awesome whisky stones (soapstone) to chill my drinks. Besides the fact that they don't cool the drink down a lot, they acquire a freezer taste and ruin the flavor of ...
5
votes
2answers
5k views

Why do US chicken taste “gamey”/rancid in no time despite proper storage?

I am a new member. We are relatively new to the US, moved here 8 years ago, originally from Asia. I've purchased the chicken brands Foster Farms, Costco/Kirkland, Save Mart, Safeway, and more, but no ...
1
vote
3answers
33k views

Make microwave popcorn in the oven

Have anyone tried making microwave popcorn in a oven? What temperature is preferred? For about how long does it have to be in? I know I could just rip the bag and pop it a pot but if it's possible to ...
3
votes
3answers
2k views

Milk instead of water for sourdough?

I have a nice, healthy Type 110 wheat-based sourdough starter that I use to make bread and pancakes. I've recently discovered that it may be possible to feed the starter with milk instead of water. ...
1
vote
3answers
75 views

How to keep Indian curry made with condensed milk from separating

The Chicken Korma recipe that I've been making always seems to separate near the end of preparation. This ranges from small lumps forming too yellow water raising to the surface. I read through the ...
0
votes
0answers
22 views

What happens to partially baked cake, when it is cooked in Microwave?

Today I was baking a cake in convection mode of my microwave, with setting of 30 mins @ 180°C. On completion, I found cake was not fully baked so I decided to bake it for 10 more mins. Here I made a ...
2
votes
1answer
37 views

Submerging chicken carcass twice

I need to make chicken stock so I bought a 3 lb fryer chicken today. Obviously my plan was to roast the chicken tonight, take meat off the bones and then use the carcass to make the stock tomorrow. ...
4
votes
6answers
195 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 ...
16
votes
6answers
19k views

Which torch to buy for finishing sous vide meat? Butane or propane?

I have started cooking sous vide and am thinking of buying a torch to finish off the meat. I have seen stores selling little butane torches for creme brulees, but some have claimed they are not hot ...
2
votes
2answers
6k views

Substitues for Vegetable Oil -Spread-

A cake recipe of mine calls for ½ cup of Vegetable Oil Spread (Specifically stating 70% fat), which I don't currently have. I found questions that deal with substituting either Butter for Oil, Oil ...
3
votes
1answer
3k views

Preservative for pickles

What preservative should be used for pickling vegetables like carrot, cauliflower and green chillies which are parboiled and could be used without refrigeration?
3
votes
3answers
207 views

What is size 2 pasta?

I have a recipe requesting pasta #2 as an ingredient. What is pasta #2? I searched in several places but found nothing useful.
8
votes
4answers
4k views

What is the world's hottest pepper?

I'm growing some bhut jolokia peppers, and they are almost ready for harvesting. However, I've since seen that the naga viper pepper has beaten the bhut jolokia as the hottest pepper. I've also seen ...
4
votes
2answers
138 views
+50

Why do milk products stay fresh longer when stored in glass?

Over the years I have noticed that when I buy milk in glass bottles it will stay fresh-tasting longer than milk bought in plastic jugs or paperboard cartons. This includes other milk products such as ...
0
votes
1answer
56 views

Detailed instructions for brisket for a beginner [on hold]

I have this goal of making my own thick sliced perfectly cooked brisket. I want to throw a brisket party on the Fourth of July 2016, but I have a lot to learn. Sure I can cook up some hotdogs or a ...
0
votes
0answers
50 views

Looking for ingredient ideas for pan frying spicy foods on the stove top [on hold]

I am looking for ideas on what kinds of combinations (vegetable, meat and carb) would work for pan-frying with garlic and onions. To start off I put a dry pan on a medium-low stove top. Then I add ...
1
vote
6answers
95 views

What am I missing in my dishes (Indian Cuisine)

I am rookie in cooking. Whatever i try to cook I am not getting any taste in it it just has the raw taste. I add chilly powder, turmeric powder etc . But I always miss the quantity . May be i think i ...
0
votes
0answers
22 views

how to remove cover on risen bread dough?

how does one remove the cover on the 2nd bread dough rise without disturbing the rise? My bread tends to fall even after a beautiful rise.
9
votes
6answers
571 views

Who knows what this fruit is called?

It has a slightly thick skin like an apple, semi-dry and grainy texture, with a slight apple flavor, about the size of a large grape, with one pit, reminiscent of that of a date.
0
votes
0answers
50 views

Fancy meals, not simple [on hold]

Every time I google this it comes up with the opposite of what I want. I want meals that are fancy, like good restaurant quality meals. Every time I google anything that is fancy though, it comes ...
3
votes
1answer
56 views

How to convert knife edge angle “ratios” into degrees?

European-style Japanese knives seem to be described (also here and here, and in my most recent post) in terms of "ratios" that always add up to 100. It's not exactly clear what this means in terms of ...
-1
votes
2answers
114 views

Will chopping hard destroy my new knives?

I bought a new set of knives and my dad used the chopping knives to cut onions. Instead of chopping by slicing the onions with the usual technique, he was using his two hands to hold the knife by ...
8
votes
2answers
262 views

How to pick avocadoes with small seeds?

Two avocadoes may look the same size from the outside, but the one with a smaller seed will have more flesh and may thus be more desirable. So how do I tell which avocadoes have smaller seeds? ...
1
vote
0answers
44 views

Is it possible to make a jam-setting gelling agent at home?

Many jam and marmalade recipes call for a gelling agent in order to solidify the fruit-sugar mixture. While some fruits (like apples) may contain enough of a gelling agent (pectin) to solidify ...
-3
votes
0answers
62 views

avoiding euro-centricism in the culinary preparations [on hold]

I've been triggered multiple times at restaurants just looking at their menus (not to mention their interiors and the way they function) and I know I can’t be alone in this experience. So many dishes ...
0
votes
1answer
61 views

My dishes seem the same [on hold]

I have been learning to cook for a little while now, and can make 10+ good looking and tasting meals but I have a problem I am encountering that I notice more and more as I learn new meals. It seems ...
0
votes
1answer
53 views

How safe is fully cooked chicken that is in a TV dinner that hasnt been reheated then consumed [on hold]

My mother in law took a TV dinner out of the freezer and removed the chicken nuggets from the tray. She then put the tray into her toaster oven without putting it on a "cookie sheet". I informed ...
-1
votes
0answers
42 views

Can this possibly be safe? [on hold]

A friend of mine smoked a 10-pound beef brisket at varying temperatures and left it in the smoker for several days. It was still bloody when he took it out. He then froze it and said it would be fine. ...
0
votes
2answers
44 views

How do you get bone broth to gel? [on hold]

I have been cooking bone broth for a few months. I can not get the gel. What am I doing wrong. And does chicken broth go brown? Maybe I am cooking it too long. I cook for 24 hours.
4
votes
0answers
37 views

How to extract raw honey from honeycomb?

We recently had to get a swarm of bees removed from our house and moved to an appropriate lodging. We have been left with about 2kg of honeycomb - some of it clean, some of it with old ...
1
vote
1answer
36 views

How important are each of temperature, humidity, and vibration for storing wine?

I'm deciding whether to buy a wine chiller for my apartment, maybe this one. I could only realistically keep it on top of my refrigerator. The alternative would be to keep wine in my fridge (the ...
2
votes
1answer
39 views

Broiling Specifics

I have 2 questions when I broil lamb chops. When the recipe says to broil lamb chops 4-5 inches from the top element, to they mean the top of the lamb chop should be 4-5 inches from the element, or ...
15
votes
2answers
16k views

Shiny side or not for foil?

Does it make any difference when you wrap food with aluminum foil for grilling or baking or making a steam pouch whether you put the shiny side in or the shiny side out? I've seen at least one answer ...
4
votes
2answers
21k views

Why can't whole milk be substituted for cream in caramel sauce?

I learned to make caramel sauce pretty recently and for a while was on a serious sauce-making kick. Anyway, the day after Christmas I went to make a batch and noticed I didn't have any cream. I did a ...
2
votes
1answer
69 views

What regular maintenance is best for a Japanese knife?

My amazing fiancee just got me a Nenox gyuto as a graduation present. (You can't have her, she's mine.) Until now, I've only had Western knives. I understand that I should never use a steel on this ...
0
votes
0answers
13 views

Reduce butter when not using ground almonds in shortcrust pastry?

I'm using a tart recipe that gives the following quantities for the shortcrust pastry: 185 g plain flour 60 g icing sugar 125 g butter 1 egg yolk 35 ground almonds I found that the almonds don't ...
2
votes
2answers
108 views

Is it possible to make homemade crème fraiche using clotted buttermilk?

I started making crème fraiche and when adding the buttermilk, the buttermilk had started to clot. I didn't know this before adding it to the cream. Am I still able to make the crème fraiche with ...
2
votes
2answers
175 views

Mustard substitute

My husband just found out he's allergic to mustard. Are there any substitutes for it? It's a staples in my kitchen and he loves it. Edit for clarification (was in the original question): Husband ...
4
votes
2answers
396 views

Is there enough pectin in Apples to make jam

I have some surplus cooking apples which I will be trying to make jam with. I can't find pectin in my local supermarket, but they do have "jam sugar", which contains pectin, but is twice the price of ...
1
vote
1answer
41 views

Can I eat Chia leaves?

Just out of curiousity I planted some Chia seeds in a pot. Turned out they grow like crazy and seem pretty undemanding. Now I also noticed that they smell quite nicely, a bit like basil and ...
2
votes
1answer
165 views

Cooking on a Himalayan Salt Slab

I am interested in purchasing a himalayan pink salt slab to cook on my stovetop. My cooktop is glass. The directions for using the salt slab is to be sure to have a space between the heat source and ...
0
votes
0answers
29 views

half and half cups refrigerator to table?

I have a case of half and half cups in the refirgerator at work that nobody uses because they don't know they are in there. Can we put them on the counter with the others creamers or once cold do they ...

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