2
votes
1answer
52 views

What can I use instead of clam juice?

I would like to make a "Thai beef with carrot-basil salad" recipe. The sauce for the ground beef includes the following ingredients: 2 tablespoons lime juice 2 teaspoons sugar 1/2 teaspoon salt 2 ...
1
vote
0answers
7 views

What's are the benefits of different sourdough starter consistencies?

Is there any real differences between keeping a sourdough starter at a thick dough like consistency compared to a more watery consistency? Aside from the general thoughts of thicker being easier to ...
0
votes
0answers
11 views

Saran wrap changed?

Two related questions: (1) Has Saran wrap changed formula? I just bought two boxes yesterday and it was not normal. The plastic sagged and did not cling as well. Normally Saran wrap is quite stiff ...
0
votes
0answers
7 views

Tasty's Cookie Cream Puffs

@Aaronut I saw your reply to someone's problems with Choux pastry posted here: Choux pastry (Chocolate eclairs) doesn't cook properly I'm unsure if you are still active but I thought I'd put ...
1
vote
0answers
13 views

What sushi-related thing can I do with cooked tuna and salmon steaks? [on hold]

I have these steaks I bought yesterday from the Gracia market in Barcelona. Salmon and tuna. The original idea was to use these raw in maki roles, but I don't think I asked the right questions in ...
3
votes
1answer
20 views

How can I bake these cheese and pimento rolls so they're not gummy inside?

I'm using a recipe for rough puff/quick puff pastry as the dough. The filling is cheddar cheese and pimentos. After baking at 350 degrees F for about 35 minutes, they are a little over done on the ...
2
votes
0answers
20 views

Can I steam-cook food in a distiller?

I have a counter-top water distiller which I have been using to make distilled water, and it's been working fine for this purpose. Recently, my artichoke plant has produced artichokes ready for ...
3
votes
2answers
54 views

What should I do with my leftover bench flour?

I make bread/pizza quite often, up to a few times per week. I work on a wooden surface for forming the dough and use a flour dredge to spread about 1 cup of flour per session on my surface. I would ...
1
vote
0answers
27 views

What do 5 star restaurants do differently when cooking steak? [duplicate]

Recently I had an $80 steak, and it was the best thing I have ever eaten. I do not normally eat this sort of pricey food and so I was shocked at just how good it tasted. My question then, what exactly ...
0
votes
1answer
21 views

Should shortbread cookies be lightly browned?

I'm trying to make shortbread cookies the proper way. Should they be cooked through, but without any browning? Or, should they be lightly browned?
3
votes
1answer
34 views

What can I use in my own kitchen to fashion a panini press?

First, I realize someone asked whether they can use a waffle iron. Great question, great idea. Alas, while I do have a waffle iron, it's not a very good one and won't fit sandwiches of substantial ...
0
votes
0answers
13 views

How long can baked vegetarian lasagna be left out? [duplicate]

I made an amazing vegan lasagna last night but it got left out for 4 hours after we ate it before I refrigerated it. It contained lasagna noodles, marinara sauce, tofu, vegan cream cheese, eggplant , ...
0
votes
0answers
10 views

Is my steak ok to eat? [duplicate]

I ordered steak medallions 12 - 2 0z portions. They were delivered via dry ice in a white styrofoam .. and the delivery company put in my garage without my knowledge; unfortunately they sat in my ...
3
votes
1answer
30 views

Baked eggplant is bitter - is there a way to fix it?

Do I have to throw away bitter eggplant after I have baked it? Can something be done or do I have to throw it away?
-5
votes
0answers
40 views

Replacing ingredients with alternatives for the same consistancy [on hold]

I am current in ownership of a restaurant that sells pastries. For the past year or so, we've been running into financial problems and had to cut corners to make ends meet. Things have gotten to the ...
3
votes
1answer
64 views

What kind of reaction is this?

I have made elderflower 'champagne' a number of times, but I don't really understand it. I ferment other drinks and foods, and generally understand the process quite well, but I'm not sure about this. ...
0
votes
1answer
40 views

why the magnetron of Microwave is over heating?

I bought GE Spacemaker XL 1800 microwave almost 12 years ago. It was working fine until last week since then it has stopped heating. I searched at the Internet and thought it was the magnetron. I ...
0
votes
0answers
10 views

Can you thaw pork chops at room temperature and then refreeze them again? [duplicate]

Can you thaw (frozen) pork chops at room temperature and then refreeze them?
0
votes
2answers
43 views

How much dry cake mix, water, oil and eggs to use for two 4in round cakes?

I have a 15.25oz Betty Crocker box mix. On the back it says to use it all with 1 cup of water, 1/2oil and 3 eggs and that makes two 8 in rounds or 24 cupcakes. I don't know how much I need, please ...
2
votes
1answer
27 views

Smoking time for 6 racks (18 lbs) of baby back ribs?

I have a vertical propane smoker that has slots for 7 racks. I will be smoking 6 racks of baby back ribs. I have smoked 3 racks (9 pounds) at 200-210 in six hours. I know I will need additional time ...
2
votes
2answers
69 views

Green broccoli rice

I live in Brazil and around here is very common to make broccoli rice (rice, broccoli and sometimes garlic). I have eat it many times in restaurants, they are either white or green like the pictures ...
9
votes
2answers
1k views

What is this double-serrated knife good for?

I was recently given an unused knife from an elderly relative who downsized her home. It is stainless steel with a sort of "double serrated" edge. Out of curiosity I gave it a try and it more ...
1
vote
2answers
51 views

Cookies are soft in the middle, even though the edges are browned

So I followed the recipe posted here to get some pretty standard chocolate chip cookies: http://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/77c14e03-d8b0-4844-846d-f19304f61c57 But ...
-1
votes
1answer
82 views

How can I prove ganache is safe at room temperature?

Ganache I make is a ratio of 2:1, cream is boiled 3 times to reduce water content, chocolate is a mixture of dark and milk. Upto 50g of glucose syrup is added as a preservative. I know the ganache ...
0
votes
0answers
27 views

how long can i pickle corned beef in a walk in before itgoes bad?

I am marinating corn beef and would like to know if it is safe to marinate it for 21 days without breaking health code or getting people sick?
0
votes
0answers
15 views

Homemade hot sauce- shelf life? Refrigeration? [duplicate]

I made some home made spicy chili paste experimentally. I winged it with no real research when my friend gave me a sizable bag of hang-dried Thai chili peppers from her garden. I chopped up the dried ...
5
votes
1answer
48 views

How long is wheat good for after harvest?

I'm not sure if I am asking this in the right place. I am wondering, if winter wheat is harvested from mid-May to mid-July, and spring wheat is harvested from mid-August to mid-September, then how ...
4
votes
2answers
41 views

How to Harvest and Prepare Prickly Pear Pads Without Getting Poked

I enjoy eating Prickly Pear Cactus pads, but I can't figure out how to harvest and prepare them without filling my fingers with tiny hairs. I have asked around and looked online and found sites such ...
1
vote
2answers
50 views

Letting wine reduce before braising

I've seen recipes for braising (sorry no sources available) that instruct you to deglaze with wine then let it reduce by about half. After the wine has reduced, the next steps are to add in stock, ...
1
vote
2answers
58 views

compound chocolate vs real chocolate

I have recently bought a small coating pan which I am going to use to coat peanuts & raisins with chocolate, and then polish with capol. I am quite new to the whole chocolate thing. Especially ...
15
votes
4answers
6k views

Is it contaminating the spice to touch it after touching raw meat?

When I cook raw meat, especially chicken strips, I have it spread out on the chopping board with a few bags and containers of spice to the side. I don't actually use too many shakers for spice. Since ...
9
votes
1answer
636 views

How to get heat high enough for stir fry?

Considering that mounting a fighter jet afterburner in my kitchen (or anything, for that matter) isn't very convenient or realistic, what would be a realistic way to get the extreme heat output that ...
1
vote
1answer
60 views

Chocolate chip cookies: too much butter

I made a chocolate chip and snicker cookie batter. But I added double the butter not realizing what I had done I chilled the dough until the next day. The next day when I took the dough out of fridge ...
2
votes
1answer
55 views

How to keep savory biscotti crunchy?

I've made several batches of this recipe for savory biscotti. They are a pleasant crunchy texture after baking and cooling. The next day, after being stored in an airtight container, they are no ...
5
votes
1answer
71 views

Are sundried tomatoes regulated in the EU?

There are different methods for drying tomatoes, and I suppose that using a dehydrator is most convenient in an industrial setting. Still, many dried tomatoes are sold as "sundried tomatoes". I have ...
-2
votes
2answers
76 views

How much brown sugar do I add to one third a cup to make half a cup of brown sugar

How much brown sugar do I add to one third cup to make half cup brown sugar?
4
votes
1answer
31 views

Pork Sirloin vs Chump

I'm trying to become more proficient in my understanding of pork cuts. I've heard of the "chump" (mostly from Brits) and pork sirloin. They both seem to come from roughly the same place on the pig ...
-1
votes
1answer
59 views

Ceramic made from alumina poisonous?

I was searching for ceramic knife and learned they can be made from Zirconia or Alumina. Some cheap ones could be from the latter because material is cheaper. Isn't Aluminum Oxide poisonous to human ...
-1
votes
1answer
33 views

substitute for dairy products? [closed]

I am a cookery student. As a part of my course, I need to create dietary menus. I have chosen dairy free. Because I am allegy to dairy it can help me to understand how I can produce dairy free food. I ...
4
votes
1answer
67 views

What caused smooth homemade nutella to become grainy in refrigerator?

I blended toasted hazelnuts in a vitamix until they were a butter, added melted chocolate, then added coconut oil to increase smoothness. Here are the amounts: 450 grams hazelnuts (unsalted, raw or ...
1
vote
1answer
31 views

Is it ok to store peanut oil in the container it came in after being used?

I am starting to get into frying again. I was wondering if it is ok to store the oil after it has cooled down in its original container or if there is a better option for storage.
1
vote
0answers
85 views

New Red Potatoes have pink streaks inside

Is it safe to eat new red potatoes fresh out of garden that has pink streaks in them? What are these pink streaks?
0
votes
1answer
582 views

Why not mix meat or poultry with fish?

I have just realized that I cannot recall ever seeing an item on any menu or in any cookbook that includes both fish and meat or fish and poultry together. (Meat and poultry I have seen.) Is there a ...
2
votes
2answers
115 views

How to chop/mince meat?

How can I chop or mince meat more easily? Currently I just use a knife and chop it up. Meat grinders are no good. I am not trying to make sausage. I want to chop the meat up, not turn it into goo. ...
3
votes
1answer
95 views

Make a cheese sauce that doesn't go solid when cooled

The way I normally go about making a cheese sauce for something like macaroni cheese, I start with a roux, slowly add milk, heat to thicken then add the cheese. This works just fine and is great if ...
1
vote
2answers
74 views

Does dried milk powder retard yeast growth in bread making

I have found that when using dried milk powder to soften the crumb on wholemeal loaves that the dough doesn't rise as well, even when using 25% strong white flour to increase the gluten. Is this ...
1
vote
0answers
56 views

Can I use a rosettes iron as a branding iron?

Is it possible to use a rosettes iron as a branding iron to stamp decorations on cheesecake and bread? Rosettes Food branding iron
-2
votes
0answers
45 views

Is there any negative effects on eating raw blended pasta? (blended dry raw pasta to powder and add some milk/water) [closed]

Does it produce the same nutritional value as cooked pasta? I used to blend dry raw pasta to powder (any brand one can find from grocery store) and store it in a container. Then, I cooked it in the ...
0
votes
0answers
37 views

Struggling to make jello

Yesterday I made jello but after I popped it in the fridge it turned into an iced form. I did what the pack said like using 500ml water from which I boiled 3 parts with a fruit syrup and in 1 part I ...
2
votes
1answer
76 views

Cuisinart frozen yogurt recipes confusing

I just bought an ice cream maker (ICE 70) and it came with an instruction/recipe book, but the recipes for the frozen yogurt are confusing. One example is like this 2 cups whole milk, plain Greek ...

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