0
votes
0answers
3 views

Cooking old beets

I just harvested some beets from last year, they are red in the center and the rest is a yellow white color, are they huge, so are they editable? And if so what would be the best way to cook them.
1
vote
3answers
28 views

Clean fridge shelves which can't be removed?

What's the best way to clean out the parts of a fridge that can't be removed? I found that on my fridge, for whatever reason, some shelves on the inside of the door can't be taken out. Is there a ...
0
votes
0answers
5 views

Why did my ice cream turn out like this?

I suppose I should mention that its texture came out PERFECTLY, and I'd really like it to do this again. The first thing I did was heat 2 cups of sugar and 3 cups of half and half over low-ish heat, ...
2
votes
2answers
39 views

Mackerel brining time before smoking

Having only just bought a charcoal fired barbecue/smoker, I am confused about brining times. Having searched the web I found some sites recommend 20 minutes, for mackerel, others much longer, who is ...
-1
votes
0answers
9 views

Pork sausage - difference in food guidelines

I'm wondering why Still Tasty says that fresh pork breakfast sausage lasts 1-2 days refrigerated but the company that I talked to that makes sausages say eight days from the packing date. ...
3
votes
4answers
7k views

Should chicken be cooked beforehand while making pizza?

I was just wondering if I can arrange raw chicken on the pizza base and cook everything along or if I should cook the chicken first separately.
7
votes
7answers
4k views

Should I include egg shells in my stock?

I've been making stock from vegetable scraps I've been keeping in the freezer (mainly carrots, celery, onion, tomato, and parsley). I read elsewhere that one could include egg shells in stock. Is this ...
1
vote
0answers
26 views

What meat tastes different by gender?

I know of "boar taint," which describes an unpleasant taste in the meat of non-castrated pigs. Which left me wondering more broadly: Are there other animals whose meat (from an animal of the same age ...
0
votes
1answer
14 views

Custard Pudding tasting like raw eggs

So this is my first time trying to make a custard pudding(I've watched a video). And of course it came out looking horrible but I left it on the stove for 30mins. I used 2 eggs and 250ml of milk and ...
0
votes
1answer
15 views

Seasoning Mineral B Pan

Is the strategy for seasoning a mineral B pan the same as as standard cast iron pan? Is the oiling/baking step necessary? Or do you just let the cooking process season it gradually? This is the pan ...
0
votes
1answer
19 views

cakes cooked in same tin but come out different sizes

I have recently made a wedding cake with 3 layers of cake for each teir. For each size the same tin was used for each 3 layers but when putting them together they were all different in size and had ...
0
votes
0answers
29 views

How to convert a specific cake recipe I have to make brownies? [duplicate]

I have a cake recipe which I love it and would like to turn it into brownies. Can someone help me? - 3 eggs - 2 cups sugar - 3 cups flour - 2 cups powdered chocolate - 1 cup oil - 1 cup of bowling ...
8
votes
3answers
16k views

Are sushi rice and arborio rice valid substitutes of each other?

Sometimes I have only one sushi rice and want to prepare risotto, sometimes is the other way around. Both varieties have a lot of starch, but I don't know if it's the same starch. Is it?
0
votes
0answers
10 views

Adding 'netvet; to sausages

I'm not entirely sure what the word in is in the English language but where I'm from there is this one type of food 'skilpaadjies' which is lamb livers encased in the fat that surrounds the liver of ...
0
votes
0answers
23 views

What food kids love to eat the most? [on hold]

Lately, my kids 4 and 7 have become very PICKY eaters and don't eat much. If they do eat, they eat prepacked food or anything deep fried like chicken in small amount or few bites. As result, my wife ...
19
votes
6answers
99k views

Can someone please give an explanation of different egg preparations?

When we go to a restaurant for breakfast and order eggs, we are often asked how we want them. I have a handful of ways that I will eat them (I often prefer over-medium) and I am sure there a large ...
0
votes
1answer
24 views

White wine v cider vinegar

I am about to use a recently viewed tv recipe for Rhubarb ketchup. Official ingredients include white wine vinegar but does say any vinegar 'will do'. I have some cider vinegar, will this dramatically ...
2
votes
2answers
813 views

Why would rasagullas break while cooking?

My latest batch of rasagullas were a disaster. As soon as I dropped them into the cooker, they started disintegrating. I realized the entire affair will turn out to be a super waste of effort and ...
5
votes
2answers
416 views

Why does Mexican food taste dissonant with balsamic vinegar?

I assayed an attempt at hot sauce the other day by cooking 3 pounds of peppers (jalapeno and hungarian wax) in olive oil and balsamic vinegar for about three hours, then throwing them in a blender. ...
1
vote
2answers
253 views

How can I make omelettes look better?

I'm working on a sort of high protein+carbohydrate omelette that I can prepare in batch, dump into containers, and take with me when I'm on the go. I've devised a sweet potato + egg recipe that goes ...
0
votes
1answer
29 views

Hot peppers in soup don't stay spicy

My favorite chicken-and-mushroom soup recipe incorporates hot peppers and, on upon immediate serving has a lovely kick. However the reheated leftovers are entirely bland, almost as if the "hot" from ...
1
vote
1answer
17 views

specific temperature vs “medium heat” on an induction cooker?

Some recipes call for "medium heat". . .What is the SPECIFIC temperature range for "medium heat" on an induction cooker?
9
votes
4answers
4k views

How are savoury meringues made?

I've come across occasionally mentions of savoury meringues with flavours such as beetroot. How are these made? What is used as a substitute for the sugar?
0
votes
1answer
24 views

Finding a chunk jelly for my greek yogurt [on hold]

i used to use a brand of jelly called Bonne Mamman because it had big chunks of fruit in it. But a couple of years ago, they changed the way they make it so the jelly's a lot smoother now, and they ...
6
votes
7answers
69k views

Are there any substitutes for Shortening?

I was specifically thinking about the Crisco shortening that is used in baking.
1
vote
0answers
27 views

Butter vs oil in Banana bread and Zucchini bread

I've looked up a number of recipes for banana bread and zucchini bread, which I think of as pretty similar foods in terms of texture, moistness, etc. As I expected, the recipes I find online all tend ...
0
votes
2answers
87 views

Cinnamon Rolls for a dessert crust

I want to try a dessert using a can of cinnamon rolls for a crust. What I plan on doing is pressing the cinnamon rolls in the bottom of a 9"x13" pan, spreading them out so they cover the bottom of the ...
2
votes
0answers
21 views

can chicken be thawed in the sun [duplicate]

My mother-in-law put chicken on the counter to thaw for an hour then put the chicken directly into the sunlight still on the counter top! I've done a little Research but have found nothing that ...
1
vote
1answer
13 views

What's the best way to reheat frozen boiled potatoes?

We got some imported Papa Amarilla frozen precooked (boiled) potatoes. Probably not many people know about this specific kind of potato, but I was wondering if someone knows how to best reheat any ...
4
votes
4answers
2k views

What's the secret to getting restaurant-quality frozen drinks at home?

A while back I purchased one of the Ninja blenders so my GF and I could make frozen margaritas at home. So far, we have been pretty displeased with the results. Instead of getting a "smoother" ...
3
votes
3answers
23k views

How do I defrost frozen flour tortillas?

There is a wide variety of suggestions about how to thaw frozen flour tortillas. What works best?
1
vote
1answer
71 views

I have bought a very expensive Baccarat stainless steel wok followed instructions as told by shop assistant but my food still stuck to the wok

I have bought a very expensive Stainless Steel Baccarat Wok only last week followed instructions as told my shop assistant to wipe with a small amount of oil before I started to cook which I did, then ...
1
vote
2answers
103 views

Why do hand held can openers stop working so quickly?

Is there any way to fix or adjust a hand held can opener? I keep buying new ones because within a month or so of buying them, they won't roll correctly on the can lip.
19
votes
10answers
61k views

Should Chorizo Be Peeled Before Cooking?

For years I've been chopping up Chorizo and cooking it, with no other preparation. I've recently been told that I've been doing it wrong and should peel the Chorizo first. It's pain to peel, and I've ...
6
votes
1answer
23k views

How long can I store cooked lentils?

I love lentils mixed with onions, spinach and tuna in the morning, unfortunately I am having a really hard time finding cheap canned lentils in my area. So I wonder, if I cook a big batch of dried red ...
1
vote
2answers
41 views

Everyday drink that won't destroy my teeth/shoot up my sugar [on hold]

I have this weird thing where I find it very hard to drink still water, as in it scares me to do so (yeah I know it doesn't make a lot of sense but bear with me) so I drink anything but. So to down ...
0
votes
1answer
53 views

What is English Afternoon tea?

I googled this, and I couldn't find an answer on the first page of results. What is English Afternoon tea, and how is it different to English Breakfast?
1
vote
1answer
28 views

Chocolate and oil mixed

When I melt 16 oz of chocolate I add 4 oz of oil how long can I keep this and how should it be stored. Someone said something about botulism ??
0
votes
1answer
17 views

How to calculate optimal temperature to extract specific compounds from herbal teas?

When making any kind of tea, I understand that water temperature can make a big difference with flavor. I'm wondering if we can also use precise water temperatures to selectively brew for specific ...
1
vote
3answers
6k views

How can I keep fruit salad fresh longer

I eat every morning fresh fruit, so every morning I peel and cut it. What can I do to prepare a big bowl and the fruit will stay fresh for a few days and which fruits are best to keep.
1
vote
0answers
29 views

What herbs and spices are used in Kentucky Fried Chicken?

Has anyone here with an apt awareness of flavors been able to work out some of or all of the herbs and spices that are used in Kentucky Fried Chicken? I feel I can taste paprika but I wonder what ...
4
votes
0answers
19 views

How to infuse coconut flavor into nuts?

While traveling abroad, I purchased a small bag of salted cashews at a convenience store. I immediately noticed that they have a distinctively different taste from what I'm used to; slightly more ...
3
votes
1answer
174 views

Pitas are paper thin on one side

My problem is when the pittas do puff up, one side is paper thin, and tears easily when you try to put anything on it. Any tips?
3
votes
4answers
3k views

How to get breading to stick to chicken?

I made a simple breaded chicken recipe last night (mixed butter, mustard & bread crumbs together), but the mixture wouldn't stick to the chicken - any tips?
5
votes
8answers
50k views

What can I do with an arm roast?

I have not had good luck with this tough lean cut so far. I usually get it when I buy in on a grass-fed cow. Braising it they way I normally braise cuts of beef in wine makes a very dry unappetizing ...
11
votes
3answers
16k views

What is 'Bread Improver'?

I purchased a bread maker years ago and am happy with the bread I make with it. I was at a cooking supply store and saw Bread Improver for sale in a jar, apparently for bread makers. What is it? Does ...
6
votes
3answers
11k views

Safe to leave oven on at 180F while at work to cook ribs?

I'm currently at work and I'm having a little panic attack. I followed a recipe that require the ribs to be wrapped in foil and cooked at 180F for 9hours. I left about 30 minutes ago and for who ...
19
votes
5answers
8k views

What varieties of potato would be good for chips / french fries?

What varieties of potato would be good for making chips / french fries that can be cooked in a deep fryer to give a nice golden crunch on the outside, but still be nice and fluffy in the middle?
0
votes
0answers
20 views

I was asking a question but I accidently did it under Answers, how can I rectify? [migrated]

Earlier today I found your website but asked a question before I knew how it worked. See my title
1
vote
0answers
13 views

Can I leave cauliflower florets in batter overnight for making Gobi Manchurian?

So I have this potluck party coming up tomorrow and I am supposed to bring an Indo Chinese version of these dishes - Gobi Manchurian and Veg Hakka Noodles! Since I am the only one who will be doing ...

15 30 50 per page