0
votes
0answers
8 views

Sprinkles on rolled icing

we are about to decorate some cup cakes and want to know the best way to put sprinkles onto rolled icing without the colours running or the sprinkles falling off They will be no. 3's and they will be ...
16
votes
5answers
1k views

How can I remove the peel and pit of an avocado without the whole thing turning into mush?

Making solid pieces out of a ripe avocado is a difficult business (for me, anyway). What is the best way to remove the peel and pit without ending up with a pile of green mush? I can sometimes remove ...
0
votes
1answer
13 views

using crumbs mixture multiple times [is it safe?]

I made a crumbs mixture for chicken breast strips. I coated them in beaten eggs, then coated them in crumbs mixture and fried. I have leftovers and I would like to just put this into a bag to use ...
36
votes
3answers
3k views

Which acid is the most effective against oxidation of avocados?

After this question: Are limes and lime juice more acidic than lemons and lemon juice?, I'm curious. After Logophobe's answer to that question, and my own research backing up that answer, I feel like ...
0
votes
1answer
19 views

Cream Cheese vs Yogurt Cheese: what / how much difference does the bacteria make?

This recipe for homemade cream cheese looks extremely similar to making yogurt and then straining it. In fact, the final step for culturing the milk goes: After 12 to 18 hours, the cheese should ...
0
votes
2answers
81 views

Key ingredients for classic Sauce Bolognese (Ragù Bolognese)?

What are the ingredients, both main and optional, for a classic Ragù Bolognese? I tried getting an answer to this question. First I looked around this site. I found one question about a "secret ...
0
votes
1answer
17 views

Pork sirloin roast

I've never made a pork sirloin pork roast before. In your pork sirloin recipe, did you add any liquid to your dutch oven? Did you turn it during cooking or baste it with juices? Thanks!
10
votes
5answers
1k views

How to protect honey jar from ants?

Is there any technique to prevent ants from getting into a honey jar? The outside of the jar is covered with dead ants every day. Currently, I am wiping the surface of jar with a wet cloth before ...
0
votes
3answers
98 views

Horizontal cuts when dicing an onion

Should you make horizontal cuts (parallel to the board) through the halves of an onion before dicing?
2
votes
2answers
100 views

Colouring oil - chocolate look alike

Does anyone have experience with colouring vegetable/olive oil? My goal is to end up with a brown-chocolate colour so that the result would be a chocolate look-alike.
8
votes
3answers
1k views

Are products labeled Kosher or Halal generally of a better quality than those that aren't?

I'm talking grocery store products here (including packaged meat), not Butcher Counter where I can grill the butcher about origin.
2
votes
1answer
62 views

Re-processing pickles

I'm all set to make pickles (intending to hot-water can them for shelf-stable pickles) and I realize I don't have any more jars, so I'm making the brine and putting the whole batch in the fridge. I ...
0
votes
0answers
25 views

Diverse spice mixes which omit fish [on hold]

I am American. My husband is North Indian. I live in Southeast Asia. Most of my time is spend trying to find complimentary flavor profiles (not so heavy as Indian masalas but not so fishy, sour as ...
0
votes
1answer
58 views

Infrared on regular gas grill

I have a regular gas grill (Brinkmann) and I'm trying to find a way or a workaround to have an infrared on it, have any of you tried that? is it possible to use something like this by placing it on ...
2
votes
4answers
79 views

Cooking over an open flame at home

Is it doable to cook over the flame of a cooking gas stove at home. Is it dangerous? Couldn't it be even better as an open fire over coal or wood, since gas is cleaner?
3
votes
2answers
153 views

Can I substitute vegetable oil for olive oil?

I have vegetable oil but my recipe calls for olive oil. Will it make a difference to use the vegetable oil? Also, what would the conversion be? I'm trying to make a homemade pizza crust without yeast ...
2
votes
0answers
54 views

Sous vide whole salmon at what temperature?

If I'm doing salmon fillets then I'll normally do 50c for 25 minutes, but a whole salmon is a different kettle of fish. I've done sous vide whole salmon on several occasions and I do 55c for 3 hours ...
0
votes
2answers
68 views

Recipe calls for shortening, I want to substitute butter. Do I need to melt the butter?

I am baking bread, and the recipe (from the Bread Bakers Apprentice) calls for shortening. I don't have any in the house and would like to substitute butter. The recipe does not indicate that the ...
11
votes
5answers
8k views

“Indian Spicy” vs. “Thai Spicy”

What ingredient(s) make the spiciness from Indian food distinct from the spiciness of, say, Thai food? Indian good seems to have a longer, slower burn, rather than a "sharper" spiciness of Thai. I ...
1
vote
1answer
65 views

Blending eggs for omelette?

When I was preparing eggs at my uncle's house, since he was a techie, he insisted on blending the eggs in a miniature food processor as opposed to, say, beating them. Is there any advantage to this ...
1
vote
1answer
77 views

choosing a red food color for red velvet cake

Are there any tell tell signs to choosing a red food colouring for red velvet cakes. Having just whipped one up, mine is sadly brown despite a bottle and half (45ml) of red food colouring. Also can ...
2
votes
2answers
1k views

How long can you safely cure using Morton's Tender Quick?

Morton's Tender Quick says to cure for hours, but the curing recipe I am using says to cure my ham for 4 days. I am wondering does Morton's Tender Quick cure so fast that it only needs hours? Or can I ...
3
votes
3answers
25k views

How long to preheat oven?

This is a silly question, but my wife will turn on the oven to preheat while she prepares stuff, but sometimes it takes her 15 minutes to 45 minutes before she puts things into the oven. Generally, ...
3
votes
5answers
3k views

Is it safe to eat a lump of Jamon that grew some mold?

A lump of Jamon in my fridge grew some white mold. Is it safe to eat if I scrape all the mold away? Edit: this is white mold, of the sort that grows on Camambert cheese, or so it appears. Not green ...
1
vote
0answers
23 views

Why did my toasted acorn squash seeds smell like chocolate?

I recently toasted some acorn squash seeds in my toaster and, to my surprise, when I opened the toaster I got the unmistakable aroma of chocolate. A friend readily confirmed that they did indeed smell ...
1
vote
1answer
43 views

Does boiling a salsa or BBQ sauce for 30 min alter the taste?

So after I "cook" my salsa ingredients for 30 min, then blend and place it in the jar, does boiling the jar for another 30 min affect the taste? I don't notice it but wonder what other think. Also, ...
4
votes
2answers
64 views

rice warming & safe

I'm making an stir fry Hawaiian rice recipe and would like to prepare the rice ahead of time. I'm reading about the dangers of warming rice. Can I safety put the rice in an slow cooker on warm for ...
3
votes
2answers
252 views

Can I use store bought custard for Potuguese Tarts?

I always make my own custard when I bake Portuguese Tarts but want to take a shortcut. Can I use store bought custard to make Portuguese Tarts? What kind of custard do I need to buy? Should be at the ...
-2
votes
2answers
113 views

Does the pasta have to stick to the wall?

One of the most popular advices about cooking, is about pastas (specifically spaghetti), which tell us to throw the spaghetti to the wall and if it sticks, it's ready. Now, why if people are trying to ...
8
votes
3answers
22k views

Substitute fresh garlic instead of garlic powder?

I have a recipe that calls for garlic powder, but I only have fresh garlic on hand. What ratio should I use to substitute?
12
votes
4answers
5k views

Are there other parts of a Lobster that are edible apart from the Tail and Claws?

I was thinking of the innards - specifically the white parts inside of the main body and what looks like eggs.
1
vote
1answer
4k views

Substitute Quinoa Flour to All-Purpose Flour

If the recipe calls for 1 cup All Purpose Flour, how many cups of Quinoa flour should I use to completely replace All-Purpose flour?
1
vote
2answers
47 views

Chocolate chip cookies with whole wheat flour

I don't have all-purpose flour at hand right now, so I'm thinking of making chocolate chip cookies with whole wheat flour. What difference will this make in terms of texture/taste/cooking time? Also, ...
18
votes
7answers
2k views

What is the best way to make a perfect fried egg?

I like a fried egg with all the white cooked, yet all the yellow runny. I normally do this by separating the yolk and white, and putting the yolk in halfway through. Anybody know an easier way?
0
votes
0answers
20 views

Better cookware material for gas stove and induction [on hold]

Which kind of material is suitable for cooking . I usually cook food on gas stove and induction. I have googled and found following material for cookware but I ain't sure which is a good non stick and ...
0
votes
0answers
18 views

How much fresh garlic makes how much garlic powder [duplicate]

How much fresh garlic (weight) makes how much (garlic powder weight) Reason how much garlic do I buy? Thanks David
4
votes
8answers
10k views

What is the best way to reheat a sub-style sandwich?

So you go to a deli, pizza place, or any number of places that will sell you a 12"+ hot sandwich (e.g. a philly cheeseteak). You eat half and save the other half for another day. When that other day ...
5
votes
2answers
195 views

What is the most effective method for cooking a massive amount of sweet brown sushi rice

I have about 8 quarts of dry brown sushi rice and am looking to cook all or most of it to incorporate into a handful of dishes on the same day. What is the most effective way of cooking that much ...
12
votes
1answer
802 views

Are limes and lime juice more acidic than lemons and lemon juice?

I attended a business meeting in the Midwest and one of our clients took our management team and a few other business partners to dinner at an awesome Mexican restaurant. When the appetizers were ...
0
votes
1answer
68 views

Tetrasodium pyrophosphate

How do I use this ingredient in making marshmallows? I've tried all other recipes and they just don't come out like the store bought ones. They also don't roast like them to. Instead the just melt.
10
votes
3answers
3k views

Ball Canning Jars: Use them over and over?

A simple question: Can I seal and reseal Ball canning jars over and over? How long before the seal gets busted usually? Also, how do you clean the rubber seal ring without damaging it?
16
votes
8answers
10k views

How can I maximize ginger extraction?

I want to make ginger drinks (bourbon, hot tea, ginger ale). In all cases, I want to create a ginger syrup that I can then add to bourbon, hot water, soda water to get my desired drink. I have tried ...
3
votes
3answers
61 views

Cake batter consistency

In winter my cake batter turns into a hard ball as opposed to in warmer months. I always add more milk and try to bring it to the right consistency for baking. But I think this affects taste. If so ...
-4
votes
1answer
87 views

How many pounds of DRY pasta for 200 people [closed]

** How many pounds of DRY Spaghetti pasta for 200 people and how many gallons of sauce is needed for 200 people ...for the Spaghetti dinner.
1
vote
1answer
67 views

How can I make fizz free and alcohol free mojito?

I want to make alcohol free and fizz free mojito. Is this possible? I don't mind carbonated water; but my family does not drink alcohol for religious reasons. We also avoid and have avoided fizzy ...
27
votes
11answers
33k views

Is there a magic ingredient that keeps ice-cream soft?

I have bought a electric ice-cream churner, I have tried so many different flavours, different recipes, used alcohols. Have read previous questions and a don't believe that leaving ice-cream out to ...
3
votes
1answer
45 views

Canning with Quart Jars

Most of the recipes I'm finding on reputable websites for canning pickles (or banana peppers) are designed for pint-sized jars. So, naturally, I have a full dozen quart-sized jars that I'd like to use ...
11
votes
7answers
17k views

Why doesn't chocolate go bad?

After all it has oil and sugar in it. Why doesn't bacteria love it? Thanks!
2
votes
1answer
450 views

What does natural vanilla extract smell like?

I bought a natural vanilla extract, but it had a strong aroma somewhat like spirit or what you get in almond essence? Is that normal? I've only used artificial vanilla so far and they smell really ...
9
votes
7answers
1k views

Is there a way to keep chilled cookie dough from flattening while cutting it?

Whether using a serrated or straight knife, this seems to be a problem. I end up reshaping them by hand on the cookie sheet so they are round instead of oval. Is there a way to slice the dough to ...

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