0
votes
0answers
3 views

How long should I cook a steak to make it medium rare?

I really like steak and always manage to cook it right but I haven't got it down to a fine art. I like my steak medium rare and though I always manage to get it very pink in the middle I don't know ...
2
votes
1answer
50 views

How should I pre-cook a burger to be micrwaveable?

Start with a generic 1/3rd lb patty of ground beef, either frozen or fresh. Normally I follow the advice from How do you grill a perfect burger?, however, I want to make many. How can I cook and ...
10
votes
6answers
10k views

Why do you put celery in a bloody mary?

Why do you put celery in a bloody mary? Is there a chemical reason for this or is it done just for garnish?
15
votes
11answers
51k views

How can I get my bread to be more fluffy and less dense?

I've been making bread for a while now, but I can never get it to rise enough. The bread comes out really dense, so it's not very useful for sandwiches. I give it ten minutes after kneading, bash it ...
2
votes
2answers
98 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 ...
1
vote
1answer
43 views

Using heavy cream vs whole milk

Can I substitute heavy cream for milk. I am making crepes for manicotti and am wondering if they would be fluffier.
5
votes
2answers
4k views

Why are poblanos sometimes called pasillas?

Background information: poblano peppers are one of the most common peppers in Mexican food. Pasilla peppers are something entirely different - the dried form of the chilaca. I'm originally from ...
2
votes
1answer
10 views

sourdough starter splits

So on my second day, my sourdough starter split pretty big and I'm wondering if this is expected behaviour. This is 30/30gr water/fullwheat flour from the first and second day. Here is a picture of ...
4
votes
6answers
10k views

What kind of meat to use for Wiener Schnitzel?

I understand that the meat is thinned with a mallet before coating with breadcrumbs and frying. What parts of veal or pork are suitable? (Googling the subject seems to produce mostly sausage related ...
5
votes
3answers
3k views

What are the hallmarks of a traditional alfredo sauce?

There are many recipes for alfredo sauce, using ingredients from pesto and soy milk to low-fat milk and cream cheese. What is the gold standard for alfredo? What properties indicate a traditional ...
1
vote
3answers
710 views

Storing rice krispie treats

Do rice krispie treats need to be refrigerated, or can they be stored at room temperature? I'd like to know both whether leaving them out is safe, and whether refrigeration will affect their flavor ...
11
votes
4answers
424 views

Is it possible to make a beverage that evaporates on contact with the consumer's tongue?

In one episode of Star Trek: The Next Generation Guinan makes a Tzartak Aperitif, which is described as: When made properly, the evaporation point of the drink's main ingredient was one-half ...
3
votes
2answers
49 views

Can fruit juice be used to hold a cheesecake crust together?

I'm thinking of changing a Mocha-Mint Cheesecake recipe of mine to a more plain Peach Cheesecake. Among the other things that need to be modified, I was thinking of instead of using butter as an ...
9
votes
7answers
23k views

How to properly clean a whiskey flask?

I found an old stainess steel flask that someone once gave me. I want to use it again to hold whiskey. There doesn't seem to be any liquid inside, though it may have contained some just before the ...
2
votes
0answers
16 views

How can I prevent the top layer of sauces from discolouring?

We also make home made sauces especially chillie. And I noticed that the top of the sauce tend to turn a darker colour when it stands on the shelf too long. How can I stop the discolouring?
0
votes
0answers
11 views

How do I make black garlic? [duplicate]

I am trying to make black garlic. I have cooked on low for 11 days in a rice cooker. I now am drying the garlic but it is not turning black or soft. What am I doing wrong?
6
votes
11answers
75k views

What can I substitute for eggs in a pancake recipe?

I'd like to make pancakes. I have all the other ingredients that I'd normally use (flour, canola oil, sugar, salt, and corn starch) in a pancake mix, but I don't have any eggs. Can I substitute milk, ...
3
votes
1answer
98 views

Reuse of Food Grade Tins

I am interested in using a food grade tin (such as this) to store small amounts of food, in particular for storing summer sausage or cheese for short periods of time (1-2 days). What are the food ...
0
votes
0answers
13 views

Conversion baking pan sizes

I want to convert a recipe for breakfast strata (eggs,bread,cheese,sausage,milk) from baking in 9 x 13 pan to muffin tin. Oven temp and time please.
0
votes
0answers
16 views

Cream or butter in a pudding

I wish to know what would be the difference between using cream or butter in a pudding. I have never used cream instead of butter and do not even know if maybe both can be used at the same time?
1
vote
0answers
13 views

Using eggs in pudding - yolks vs whole eggs

I wish to know what would be the difference between using only egg yolks in a pudding, compared to using whole eggs? Yes, there are other questions on this site, asking what is the difference between ...
3
votes
2answers
45 views

Can deep frying oil be too hot?

Some days ago I made some "eggplant meatballs" (no meat inside - not sure how you would call them in English). The recipe was quite simple: bake the eggplants for 45 mins to soften the pulp, put it ...
2
votes
0answers
15 views

underfilled whipper canisters

I see a lot of info on overfilled whippers but what about underfilled. Let's say I have a 1/2 liter whipper which is 500cc. I know I can get away with just putting in 250cc of liquid but what if I put ...
3
votes
1answer
58 views

Can you reconstitute garlic powder?

Every time I have garlic powder around, it always ends up forming into a hard sticky lump. Is there any way to reconstitute this into a usable form? Placing it in warm water seems to take forever and ...
4
votes
0answers
20 views

Making super-sour sweets — issues with stickiness

I've successfully home-made gummy sweets -- my preferred flavour currently is scotch bonnet chilli. They are made of sugar -- heated until just below hard-ball temperature, gelatin, chillies. The ...
9
votes
6answers
16k views

Easiest way to strain fry oil?

What is the easiest way to strain fry oil? I strain fry oil so it can be reused. I've been using cheesecloth put inside a funnel. It works but it's a bit messy and a hassle. Is there a better ...
10
votes
2answers
8k views

What's the difference between pink tea and other types of tea?

I once went to an event where they offered pink tea. At that time I was around 8 years old and used to hate tea. However, I loved that pink tea but unfortunately didn't have a chance to drink it ...
1
vote
1answer
62 views

Coffee Biscuit doesn't come out in Knock Box

We have a Breville Dual Boiler Coffee Machine, my husband even made a barista course to learn all about it. But when we try to knock the coffee biscuit into a knock box, it doesn't work. It never ...
2
votes
2answers
324 views

What is the type of cheese in “chips and cheese” UK fast-food? (with photos)

I went to England a few years ago for a couple months. I took pictures of a fast-food dish, "chips and cheese" that is uncommon where I live. More than that, the taste of the cheese intrigued me. The ...
3
votes
1answer
52 views

Does kimchi always have live cultures?

A lot of the kimchi I see in stores doesn't say "live and active cultures" like yogurts and kefir. I'm trying to up my probiotic intake, but I'm not sure if all the kimchi I get is helping me towards ...
8
votes
3answers
5k views

dark green spots inside raw eggs

I bought a tray of eggs recently. They aren't old, I have them in the fridge, and the date stamped on the egg says they are good for another month. In two eggs that I cracked open today, there were ...
1
vote
0answers
9 views

how long can I store beet brine in fridge

Can I use the pickling brine I made last year for beets this year. I kept it in a sealed mason jar in the refridgerater, but I did not process it in a hot water bath. Is this brine safe to use for ...
0
votes
1answer
23 views

Does the fatty acids in olive oil convert into trans fatty acids when heated?

There is not much I can add on the title without going off topic, just was wondering about it. Any seasoned advice?
1
vote
0answers
39 views

Bubbles in canned tomato sauce

I put up two quarts of fresh tomatoes for sauce yesterday. They were in the hot water bath for 45 minutes. This morning they are cold & I thought ready for the cupboard. I notice many air bubbles ...
3
votes
0answers
25 views

Smoking without wood chips

I am smoking baby back ribs using an electric vertical smoker. Given that most food absorbs smoke for an hour or two before saturating, what will happen if I stop adding wood chips after about two ...
2
votes
1answer
48 views

Substituting red beans for adzuki beans?

I've recently gotten into making mochi and really wanted to try my hand at daifuku (red bean paste-filled mochi) and I'm finding that there is an upsetting lack of adzuki/azuki beans available in my ...
14
votes
7answers
38k views

How do I maximize the shelf life of my homemade hot sauce?

I am planning on putting this year's crop of hot peppers to use by trying my hand at making my own hot sauces. I've never tried this before, but I've found a number of recipes on the Internet. ...
2
votes
2answers
154 views

Putting a solid chocolate bar inside cake dough: what's the outcome?

Let's say I'm making a plain vanilla cake in a rectangular shape. If I were to put a solid chocolate bar in the middle of the dough before baking it, what would the outcome be when the cake is removed ...
2
votes
0answers
54 views

Vegetarian replacement for pork mince in Chinese style stir fry

In Chinese cuisine it's very common to start a vegetable stir fry with a bit of minced meat, typically pork, to give the dish a deeper flavor. To make a vegetarian version I usually just leave this ...
0
votes
0answers
25 views

what is the best choice to consume [on hold]

I have a bit of a dilemma on my hands I have a choice between: Grilled Lemon & Garlic Chicken Oaky Smoky Houmou (V) Classic Nachos Crispy Goat's Cheese Bon Bons Butterflied Breaded Shrimp ...
10
votes
3answers
162k views

Substituting table salt or sea salt for kosher salt?

The roasted chicken recipe I'm following of course calls for kosher salt, but I don't have any, and getting some is out of the question. I have sea salt and table salt on hand. Can I substitute one ...
5
votes
4answers
13k views

Making flour tortillas softer and more elastic

I would like to make a tortilla that is softer and more elastic, allowing for large burritos with lots of filling I've been using the following recipe below which yields good results, however it is ...
4
votes
1answer
1k views

What is cold-pressed honey?

I've heard mention of cold-pressed honey - what does that actually mean? Would it make the honey any different? Honey isn't pressed like olive oil.
3
votes
1answer
68 views

Do sprats need to be gutted?

Do you need to gut sprats before cooking & eating them? i.e. is it safe to eat them (so long as they're cooked). do they taste ok (to the average non-squeamish person happy with a bit of fish ...
0
votes
1answer
62 views

In Belgium or from where to buy this grill over rack, steamer rack?

I have this microoven which has grill functionality. But to grill chicken like following picture: i do not have that stand (steamer rack) which is holding the chicken on top. Do you know in ...
2
votes
1answer
64 views

Gluten free baked good coming out bitter

I am trying to bake gluten free and i find that my baked goods come out bitter. I am using oat flour and rice flour, can the bitterness be from that, what can i do to correct this? What is a good ...
1
vote
1answer
1k views

Are Gem Squash Edible After the Green Rind Turns Yellow/Orange?

We've had these squash for a while. I've cut them open and they appear to be OK, but I want to be sure.
5
votes
4answers
14k views

Why do my macarons become lopsided?

I've recently started making macarons using the Italian meringue method. I got this recipe from a macaron class I attended at the Waitrose Cooking School (in the UK). When I made them at my class, ...
9
votes
1answer
364 views

how long can you keep uncooked lentils - red and brown

how long can I keep uncooked lentils in my pantry?
12
votes
13answers
54k views

Is there a difference between Kansas City strip and New York strip?

Wikipedia gives the impression that Kansas City strip refers to the same cut as New York strip. Are they really the same cuts? If so, which name is more "authentic"? And if not, what's the difference ...

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