0
votes
0answers
3 views

In ingredient lists, does “lime” mean the fruit or the chemical?

Ingredient lists on packaged foods sometimes list "lime". Does this refer to the citrus fruit, or to the chemical calcium hydroxide? As an example, Mission Organics White Corn Tortilla Chips list ...
0
votes
0answers
10 views

Malva pudding recipe containing too much bicarb and vinegar?

I tried making Malva pudding today using this recipe and the results were decidedly off. I don't know if it was too acidy or basey but definitely didn't taste right. The recipy calls for 2tsp bicarb ...
0
votes
0answers
7 views

Using parchment paper to bake whoopie pies

My recipe for whoopie pies calls to grease and flour a baking sheet. Can I simply use parchment paper on the baking sheet instead?
1
vote
0answers
18 views

How long can I keep unleavened dough at room temperature?

Can a dough of only flour and water stay usable indefinitely (as in between a few days and a few weeks) when stored covered at room temperature? I made a batch of dough last week and ended up with a ...
0
votes
0answers
29 views

How can I get my chocolate cake to taste less like a brownie?

I've been testing out cake recipes, and I'm having a bit of difficulty creating a chocolate cake that doesn't taste like a brownie. What I want is a light, moist chocolate cake (doesn't everyone?), ...
0
votes
2answers
46 views

substitution of whipping cream for water in jello

This is the first time I have been on the internet for over 5 years so please excuse my slowness with this site. I have been successful using heaving whipping with unflavored gellatin mix with added ...
0
votes
1answer
25 views

Homemade double/heavy cream separates after setting in the fridge

Good day. I recently made a homemade double cream using 1.5 cups of whole milk and 150 grams of unsalted butter. I followed most recipes I saw online which started with melting the butter so that it ...
1
vote
0answers
21 views

Wok comparison for induction

My wok cooking has never turned out very well, which has been partially subpar equipment and partially lack of training and practice. I'm looking to get a wok to use with my induction cooktop, and ...
2
votes
1answer
31 views

Wild Mustang champagne cocktail

Does anyone know of a champagne cocktail with vodka and Grand Marnier called a Wild Mustang. We used to get it is Whistler but the bar has closed and we can't find the recipe online anywhere.
0
votes
0answers
11 views

Chicken breasts, frozen then thawed in refrigerator [duplicate]

Is it safe to cook and eat chicken breasts that have been thawed in the refrigerator for 4 days after they have been frozen in our deep freezer for a lengthy time? I believe that the thawed ground ...
2
votes
1answer
157 views

Lasagne package says cook from frozen

The package says cook from frozen, do not thaw first, but the lasagne is thawed (my daughter brought it up for us) and has been refrigerated for a couple of days. Is it safe to cook and eat?
3
votes
2answers
86 views

Should I cover food while reheating it in a microwave?

For reasons of time, I like to cook more than one portion of a meal and then reheat a portion in the microwave whenever it's needed. Aiming for maximum energy efficiency, I wonder if it's a good idea ...
5
votes
1answer
753 views

Which foods are certain to never cause food poisoning?

After a nasty bout of food poisoning lasting nearly 5 days (rare I know) my trust levels and appetite for certain foods have dropped considerably however my inquisitiveness kicked in... ...from a ...
3
votes
1answer
46 views

Dehydrating eggs

I have seen a few examples of dehydrating scrambled eggs, and reconstituting them later. It got me wondering if there is a way to dehydrate raw eggs in a way that lets them still work for baking. I ...
2
votes
1answer
34 views

Do I need Malt Vinegar for pickling onions?

I intend to make several kilograms of pickled onions. Last time I made them, I just dumped in basically what ever vinegar i had to hand. A combination of white malt, brown malt, unmalted, and rice ...
2
votes
3answers
70 views

Are Vanilin/vanilla powder weird to use in savory dishes?

Vanilla beans are quite expensive, and I can buy cheap vanillin ($0.3). So I'm wondering whether I can use vanillin instead of real vanilla for savory dishes: Are they dangerous in high heat? I'm ...
5
votes
3answers
434 views

How to keep dust and cat hair off cast iron pan?

I live with three long haired cats that shed in the winter, and my place gets dusty at times too. I have a fairly new cast iron skillet that I use once every one or two days. I dont have any shelves ...
1
vote
1answer
24 views

Adding more bones to a finished stock?

I'm making a tonkotsu ramen dish, but I feel it could use a porky boost. The broth is done now but there's about six hours until serving time. Would it be okay if I added more pork hocks now to add ...
0
votes
0answers
54 views

Is it safe to drink from a mug that has a hole in the glazing and was made in China?

Is it safe to drink from a ceramic mug that has a hole in the glazing at the bottom and was made in China?
6
votes
6answers
456 views

How can I light charcoal faster?

I'm terribly impatient but I love cooking on a charcoal grill. How can I get the charcoal ready faster? Currently I have a chimney starter, I use lump charcoal and light some kind of paper under the ...
10
votes
4answers
631 views

How do I practice piping icing without wasting icing and money?

Is there some cheaper alternative to real icing so I can avoid wasting good icing and money while practicing? Or can I avoid having to throw the practice icing away? I do not want to waste good butter ...
1
vote
1answer
45 views

How to keep a chocolate fondue in a liquid form?

I'm trying to make chocolate fondue for dessert to serve in a restaurant on Valentines Day. What should I do to prevent the chocolate fondue from burning during heating, and setting as it cools.
2
votes
1answer
80 views

Preserving Nerds / Pop Rocks so they activate in the mouth and not in the food

I want to be able to use Nerds and/or Pop rocks in cooking. However, unless the food is ultra dry, the food itself activates / dissolves it; I want it activated in the mouth. a) Is there a way to do ...
1
vote
2answers
78 views

Fast caramelized taste for soup

I want to make soup, a random soup. suppose that I want to to give it a deep taste, like a caramelized onion taste. because I only need the taste, I don't care about texture. can I get the ...
1
vote
0answers
54 views

Help making Montgomery Pie layer properly

When it comes to "putting the pie together" before baking, the recipe handed down by my great aunt states to pour liquid in bottom of uncooked pie shell, THEN "spread" topping on top of pie. How in ...
4
votes
5answers
128 views

How to avoid burned layer on seared hamburger?

I usually make my hamburgers at home by putting a little oil in a pan and then just placing the patty in it on medium heat for 10-15 minutes. Inevitably, while the meat ends up about medium rare, ...
6
votes
1answer
92 views

Chicken curry in a slow cooker turns out watery

My first question on here, so please go easy on me. I have recently got a slow cooker and have been very pleased with the results, but that was using ready-made sachets of cooking mixes. I am ...
0
votes
3answers
68 views

Mix parmesan cheese & garlic into sourdough bread dough before or after first rising?

If I wanted to put parmesan cheese and garlic into sourdough bread dough (mixed into the dough, not just a filling), should I do it before or after first rising? Will it prevent a proper rise if I put ...
2
votes
2answers
68 views

Difference between instant cocoa and drinking chocolate

There's a question with answers detailing the difference between pure cocoa powder and chocolate; it boils down to the 'raw' cocoa powder being a very ungrateful, bitter substance difficult to use ...
1
vote
0answers
53 views

Clarification needed on pots and pans in the dishwasher [duplicate]

So I know from a previous question that you are ok putting glass, glazed ceramics, silicone and stainless steel in the dishwasher, and that you should avoid putting non-stick coated, aluminium, ...
11
votes
4answers
1k views

How do I preserve a tomato's freshness after it is cut?

I've seen and read online, and experienced firsthand, that refrigerating a tomato is an awful idea. Not only does it lose freshness, it does little to prevent wilting and leads to flavorless tomato. ...
0
votes
0answers
25 views

Moldy Home Made Bread [duplicate]

I have a wonderful bread maker that makes a 2-lb. loaf of bread. I use bread bags to store it. It always gets moldy by day 3. I use honey in my recipe instead of sugar, which I'm told is a ...
0
votes
1answer
40 views

Spices and Baking [on hold]

I'm new to this cooking thing and I would like to stock my cabinet with the general spices and different season's that someone might use everyday in cooking....can you help with a list of most ...
2
votes
1answer
103 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 ...
1
vote
0answers
22 views

How do I adjust cooking time for dense fruitcake in smaller pans

I'm making a fruit-laden very dense fruitcake. The original recipe is for 2 standard loaf pans but I'm using 4 small loaf pans (all I know is external dimensions are 6.875 x 3.625 x 2.125) Recipe ...
3
votes
2answers
72 views

Why does roasting add a flavour to the peanuts?

I roast the peanuts on a tawa and gas stove, after taking them out of their shells. Have noticed that after roasting, peanuts taste great as compared to when they are raw. Why is that so?
0
votes
1answer
60 views

frozen chips always take longer

Often I cook frozen oven chips and frozen fish (in batter) in the oven at the same time. The cooking instructions for the chips usually say 20 minutes (or less); the fish usually more than this. They ...
0
votes
1answer
55 views

Cooked pork left out overnight [duplicate]

I left cooked pork out overnight. Will this present a danger? Since this morning when we realized it was out still, we have been refrigerating it ever since. Also we wonder if when reheating the meat ...
1
vote
2answers
133 views

Cannot find very simple Egg Scrambler

I used to have a very simple egg scrambler, metal, a kind of flexible wire spiral with a handle. As you beat with it, the flexible spiral would somewhat amplify your hand motion. Cannot find another ...
0
votes
1answer
109 views

Making that little butter thing you put on top of steak

So, how do I do it? It's delicious and adds a bit of class. Any suggestions as to what I should compose it out of?
1
vote
1answer
55 views

How to turn Extract into syrup

I have Elderberry extract and want to make elderberry syrup. Does anyone know how go from extract to syrup?
2
votes
1answer
117 views

What will happen if I leave out hardboiled eggs in water for four weeks?

Stupid me forgot to take out two, unpeeled hard boiled eggs still in the water before leaving on a 4-week long vacation. If I just leave them be, will they stink up my apartment with that terrible ...
2
votes
1answer
102 views

Tips for cooked chicken to stay juicy half a day

A little background: I'm going to build a chicken congee business. In my country, generally, it's a coconut rice congee poured with turmeric chicken broth. (The chicken breast from the broth will be ...
7
votes
4answers
604 views

Fermenting Sauerkraut - Should I Stir?

I haven't done this for a very long time. I am following Alton Brown's recipe, which conveniently fits perfectly into a little hack-job of containers I already had. (Related: Why isn't glass ideal ...
2
votes
2answers
65 views

How do I make sugar-free ice cream without a machine?

I want to make ice cream at home for diabetics without a machine. I'd want it to be sugar-free. What kind of base ingredients should I use? Will the any of the no machine methods here be better or ...
2
votes
2answers
40 views

How long should I cook a carvery shoulder of lamb, and at what temperature?

I have a carvery shoulder of lamb joint weighing 1.906 kg. How long and at what temperature should I cook it?
1
vote
2answers
40 views

Can I use sage tea as a herb while cooking

I have a bag of loose sage tea, that I do not use for tea. I was wondering whether or not I could use these leaves in my dishes. At first sight, it seems all sage. Is there a way to know if it is ...
2
votes
2answers
63 views

Where to place the oven thermometer in an oven?

Where to place an oven thermometer in a gas oven? Should it be left hanging from the rack or should it be placed on the rack?
4
votes
2answers
53 views

How to infuse flavours in alcohol?

When making lemon lime and bitters at home, I decided to try the bitters by itself (the one with the classic oversized label, I think it's Angostura). It tastes heavily of what seemed like cloves ...
1
vote
1answer
41 views

Why are there holes in pasta dough when it is cold

I made some pasta dough this morning and put it in the fridge. When I ran the first batches thru the roller there were some holes in the pasta after it came out of the roller. But for later batches, ...

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