0
votes
0answers
4 views

How do I convert a powdered seasoning into cube (bouillon) form?

I have created seasoning in powdered form and would like to also make it in a bouillon form. How do I do this?
0
votes
0answers
11 views

Substation in a cake recipe for shortening [duplicate]

Banana cake recipe calls for 2/3 c.shortening...can this be substituted for butter or margarine in an equal amount
0
votes
0answers
9 views

Is there any tri-ply cookware where all the steel is 18/0?

I like the characteristics of try-ply cookware but don't like cooking in 18/10 stainless steel because of the nickel (nickel allergy and concerns about persistent health effects). I notice that many ...
1
vote
0answers
19 views

What's a good egg substitute in pizza dough?

I'm trying to perfect my pizza dough recipe, and build a device that measures out and adds the ingredients to the mixer automatically. I'm using an egg in the recipe, but making a machine that cracks ...
0
votes
0answers
20 views

Latest temperature sensing tech?

I'm looking around for other, newer temperature sensing technology, beyond the inserted thermoprobe. I bake cookies (hundreds and hundreds rolled) and like to monitor the internal temperature of the ...
0
votes
1answer
21 views

Adding 'swirls' to savoury bread dough

I'd like to make a mustard bread that I can get at my local coffee shop: It's got mustard swirls in it but is a normal loaf shape. When and how do you incorporate savoury sauces like mustard or ...
1
vote
3answers
31 views

How do you prevent salmon from falling apart when frying?

I have tried frying salmon filet and besides the fact it was very raw on the inside it fell apart when I tried to flip it over. Why? *Skin was on.
6
votes
1answer
197 views

What is the difference between granulated cane sugar and granulated sugar?

I see two types of sugar in the baking aisle that I can't differentiate: "granulated sugar" and "granulated cane sugar". The latter is considerably more expensive. So, what is the difference between ...
1
vote
0answers
17 views

How can I increase the shelf life of chocolate ganache?

I'm testing out chocolate ganache recipes and they don't seem to have a long shelf life. The ganache begins to grow mold after the third week. Is there a specific percentage of cream, glucose, butter ...
0
votes
1answer
52 views

Speeding up avocado ripening [duplicate]

Sometimes you want to buy an avocado, but all they have are hard on touch and you know they are not ready yet; they are rubbery and untasty. One can buy them and wait couple days, they ripen sooner ...
5
votes
1answer
62 views

Is there a difference in taste between female and male beef?

A friend said that male beef is more expensive. I'm thinking she really means the difference in taste of different breeds or some other criteria that makes some beef more expensive. Is there a ...
4
votes
1answer
50 views

Should I add salt when boiling vegetable? Why?

I am a new learner on cooking and I would like to boil some vegetable: soybean, baby corn, okra, etc. I saw a lot of people add salt when boiling them but I am not sure I should do that or not, and ...
3
votes
2answers
114 views

Dutch vegetable cordon-bleu

I am looking for the name of a dish that I used to eat a few years ago in The Hague, Netherlands. It looked like a cordon-bleu stuffed with chopped vegetables (carrots, onions, fennel, and maybe ...
2
votes
1answer
42 views

How can I make my almond buns rise evenly?

I make small almond flour buns using silicone molds shaped like half a ball, my problem is that I need them to rise evenly so that I can get a perfect mini-bun shape. What should I do?
2
votes
1answer
36 views

Can I use meat thermometers to measure room and oven temperature?

Can you measure the oven temperature or room temperature for things like proofing bread when better alternatives are not available? How accurate will it be? I have a TheromoWorks Thermopop which I ...
2
votes
4answers
128 views

What can I use to substitute for Italian sausage to make it appropriate for vegetarians?

I want to make a butternut lasagna which calls for sausage. Is there something I can substitute the sausage with to make it vegetarian that will still taste great??
2
votes
1answer
62 views

Restaurant: How long can prepped food (cut vegetables, garnishes, etc) be stored before it has to be thrown out?

I am interested to find out if line cooks or prep cooks will prep more than what is needed in a given day for a restaurant, and then just keep the extras in the fridge? Or is food prepped and used or ...
4
votes
1answer
54 views

How can I make my pizza dough more workable?

When I make Neapolitan pizza dough, the dough is so soft and supple that I can hardly work it into a round shape before it is stretched far too large and overly thin in areas. After I mix the ...
2
votes
0answers
39 views

How long does it take to cook eggs safely as a function of temperature?

The FDA recommends cooking eggs (or dishes containing them) to 160°F (71°C) for safety. However, I know it's possible to make them safe by cooking for a longer period of time at a lower temperature. ...
12
votes
0answers
102 views

How prevalent was foodborne botulism before stricter food safety guidelines?

Nowadays, foodborne botulism seems to be quite rare, even from potentially high-risk things like home canned goods. (The CDC Botulism Surveillance reports indicate on the scale of tens of confirmed ...
2
votes
2answers
634 views

What is the recommended temperature for cooking eggs?

Omelette, scrambled eggs etc. Are there any visual cues by which you could know if the eggs are "Safely cooked"?
1
vote
1answer
41 views

Brining Turkey - 4 Days in Fridge - Partially Grey

Been brining a 1/4 turkey breast 4 days in fridge with pomegranate juice, meyer lemons, kumquats, salt pepper balsamic vinegar - it's grey in parts - is it still OK to eat? Smells great but that may ...
1
vote
1answer
62 views

Why do my egg shells have discoloration?

Why do my eggs have discolored spots on them? In the white eggs they look gray and in the brown eggs they look darker. I know brown eggs have speckles etc but these spots are not speckles. Thanks
2
votes
3answers
130 views

What does it mean when a jar lid pops?

When opening a glass jar of prepared spaghetti sauce, (with the seal flat), and it makes a loud sound when opened, is that bad or good?
4
votes
0answers
39 views

Mushy homemade dill pickle chips

We made about 13 gallons of homemade dill pickles last summer. These are made with vinegar, not the fermented type. Water bathed for 15 minutes in quart jars. We kept the whole cucumbers on ice over ...
4
votes
1answer
315 views

Will the bean salad dressing that I made ahead of time still work?

I have been making bean salad for a long time. Recently I mixed together the vinegar, oil, sugar and black pepper for the dressing, and put it in a pint sized canning jar with 2-pc lid and ...
5
votes
2answers
117 views

What went wrong with this bundt cake?

I've tried making Baked's Ultra Lemony Lemon Bundt Cake four times (recipe here: http://bakedsundaymornings.com/2015/04/27/in-the-oven-ultralemony-lemon-bundt-cake-with-almond-glaze/). Four times ...
4
votes
2answers
60 views

Homemade chocolate turns crumbly

I have been making Peanut Clusters a lot lately, and it seems that I just can't get them right. Once I add the butter, the chocolate turns brittle and crumbly before I can shape them on the wax paper. ...
6
votes
1answer
78 views

How do I cook beans without having too many that are split?

Whenever I have cooked beans from raw (dried), many of the beans split. But if I buy canned beans, there are fewer split beans. How are the canned beans cooked so that there are fewer split beans?
0
votes
0answers
36 views

Could chicken meat ever be safe when pink? [duplicate]

I have cooked chicken breasts today and they read 83c (safe is 73c) with a ThermoWorks Thermopop (best company in the industry). When I sliced them they had small pink strips on the inside. What does ...
1
vote
1answer
51 views

Prevent pepper spray effect when cooking raw hot peppers

Something I've noticed when using raw, fresh jalapeños and adding them directly to heat. It can sometimes put out a "pepper spray" which can make you and others around the area you are cooking cough ...
0
votes
2answers
89 views

Substituting milk with whipping cream

I'm making a corn bake in the crock pot that calls for 1 1/2 cups of milk. How much whipping cream would I use?
3
votes
1answer
71 views

How much thermostat “range” in oven temperature is too much?

I recently renovated my kitchen and have a new Bosch wall oven. I've noticed many baking recipes that used to be reliable are no longer so. I have a ThermoWorks ChefAlarm and calibrated my oven ...
1
vote
1answer
40 views

What should the results of my chocolate soufflé be like?

Should chocolate soufflés in their entirety have the same texture and solidity as its somewhat firm outer shell through out its body(excuse my redundancy)? I made soufflés for my girlfriend and I ...
6
votes
1answer
1k views

Difference between brown sugar and white sugar?

While visiting a coffee shop with coffee I was offered these two kind of sugar. But don't know about differences between them. And why does brown sugar absorb moisture quickly compared to white one? ...
2
votes
1answer
36 views

What part of the brisket is sold in UK?

I'm looking at this recipe from Gordon Ramsay's Ultimate Home Cooking, pg. 198: Barbecue-Style Slow-Roasted Beef Brisket 1kg beef brisket, excess fat trimmed off to leave just 1 cm 2 onions, peeled ...
2
votes
1answer
238 views

Deep frying and burning eyes

I live in a small 800 sq ft. apartment and will occasionally deep fry food. Any time I do, everybody in my household experiences a burning sensation in their eyes. I'm monitoring the temperature of ...
2
votes
1answer
60 views

Should I finish teriyaki sauce with butter?

I've been told to finish most any sauce with butter but teriyaki sauce seems like it would be an exception to that rule because of the flavored involved.
1
vote
0answers
42 views

How to properly store a Chinese new year cake and how long will it last?

I've received a Chinese new year cake, my question is how do I properly store it? Do I need to refrigerate it? Also, how long will it last assuming that I properly store it.
1
vote
1answer
69 views

In what stage should the temperature of meat be taken?

The temperature of meat is different when it is in the pan, when it's just out and starts resting or when it's done resting. When a recipe or safety recommendation calls for a specific temperature, in ...
1
vote
0answers
18 views

How to properly measure the temperature of meat with a meat thermometer [duplicate]

I have a Thermapen meat thermometer that I use for precise temperature measurement. Although it's easy to read and fast, I'm not exactly sure how to take readings. With a large piece of meat with ...
1
vote
2answers
200 views

How to safely store melamine plates?

I bought some melamine plates and bowls for using when I have lots of people around. They worked fine. My question is: What is the safest way to store them? (They will be used infrequently, maybe ...
5
votes
1answer
96 views

Is the mixing order important when substituting white sugar + molasses for brown sugar?

I bake cookies at a relatively large scale (16 qt batches) My recipe calls for both white & light brown sugars. In an effort to make production more efficient I would like to substitute the brown ...
0
votes
1answer
51 views

How to use slow cooker for cooking meat without it turning into soup or stew?

I was surprised when I completed using the slow cooker for the first time and it did not look like the ingredients anymore but the water I had added per the directions has turned into a thick brown ...
3
votes
0answers
331 views

What is this red corn-like fruit? [migrated]

I've had these in my garden for years but only saw the inside of one today. I remember seeing something like this in a salad once. What is it, and is it edible?
3
votes
1answer
30 views

Which preservatives/additives in ingredients can interfere with kimchi-style fermentation?

This is not yet about a problem, I am trying to avoid wasting time and ingredients or creating unsafe conditions while experimenting. Many vegetarian recipes for kimchi and kimchi-style fermented ...
1
vote
2answers
107 views

Incorporating capsicum oil into a chicken breading

How can I incorporate capsicum oil into chicken breading?
0
votes
0answers
31 views

What characteristics decide what cheese works well with what dish? [closed]

While ingredients are a matter of taste, there are some physical and chemical characteristics of cheese that objectively make it a more "Recommended" choice for a type of dish. I believe the ...
0
votes
0answers
17 views

Vanilla extract and vanilla powder [duplicate]

My recipe calls for 1 Tbsp vanilla powder, and it uses cocoanut oil as a carrier. If I read the equivalencies correctly, 1/4 tsp powder replaces 1 Tbsp of extract. So do I use 12 Tbsp of extract? ...
0
votes
0answers
28 views

Starter with water, flour, grated apple

I successfully obtained a working sourdough starter using rye and wheat flour, water, and grated apple. The dough made with it rose in a banetton and was inverted onto a hot baking stone. The bread ...

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