0
votes
0answers
15 views

Is it really safe to use the same bowl of salt and /or other herbs on your cook top with your fingers that everyone uses? [duplicate]

I am just not sure of the cleaniness and mixing of the different herbs and the salt and leaving it on the counter after finishing preparing your meal, let alone rubbing it on meats and veges when you ...
3
votes
1answer
31 views

Can I refreeze sauce made from frozen tomatoes

Hi I have some frozen tomatoes and I would like to blend them in my Vita mix and make sauce. My question is can I re-freeze the sauce once it's been cooked.
2
votes
2answers
286 views

What could I use for this Yakisoba dish instead of cabbage?

While planning out our meals for the week, I found this delicious-looking Yakisoba recipe that I would like to try. The recipe looks good, but one thing concerns me. cabbage (~2 leaves) chopped ...
3
votes
2answers
43 views

Can I freeze unbaked scones?

Well, the title says it all really! Can I freeze unbaked scones, or am I better off baking them and then freezing to reheat? Thanks
3
votes
1answer
46 views

What's the difference between jerky and biltong

I had another awkward conversation this week. I was saying how I liked to make jerky and my mate (who is South African) was saying he like biltong and that jerky is nothing compared to biltong. I've ...
6
votes
1answer
71 views

Is there any good way to check for honey adulteration besides a lab test?

The top google results for "check fake honey" are all nonsense blogs that say to check based on water content. The problem with this is that real honey can have a higher water content, especially here ...
2
votes
1answer
37 views

Equivalent of dried (ground) pepper when the recipe calls for crushed

This question is in relation to my earlier question Recipe calls for Aleppo Peppers, I need the right substitution amounts for cayenne and paprika that I got an answer to. My recipe calls for crushed ...
3
votes
2answers
203 views

Recipe calls for Aleppo Peppers, I need the right substitution amounts for cayenne and paprika

I'm making Mexican chorizo, but it calls for Aleppo peppers. I'm not able to find them around here, so I looked up the substitutions (four parts sweet paprika to one part cayenne pepper). The recipe ...
1
vote
1answer
32 views

Premium Young Chicken packed in broth

Can I freeze a Tyson Premium Young Chicken packed in broth? I bought a twin pack of Tyson's Premium Young Chickens at Walmart. They have a broth packed in them that makes the packages resemble water ...
1
vote
2answers
65 views

Was my coffee actually supposed to be gritty?

I was at a Middle Eastern restaurant and ordered a cup of their "Middle Eastern coffee" (perhaps something akin to Turkish coffee?), which seemed to have some sort of spice and sugar added to it. (The ...
6
votes
1answer
364 views

Why would mussels be gritty?

I've made my first attempt at cooking moules frites however I'm a bit disappointed with the results. The batch of mussels were purchased from an online fishmonger specialising in Cornish seafood in ...
1
vote
2answers
53 views

frozen ground beef

I thawed frozen ground beef in the refrigerator over night. I took it out the next afternoon and made spaghetti sauce with it. The ground beef had a frozen like flavor to it. No mold or discoloration ...
2
votes
2answers
54 views

What everyday ingredient will emulsify rapeseed oil?

I'm about to concoct a batch of Falernum (spiced ginger & lime syrup for adding to coctails), and one of the possible ingredients is almond extract which I've just found out is in rapeseed oil. I ...
2
votes
3answers
191 views

Will adding yogurt whey to homemade mayonnaise make it keep longer?

I was looking up recipes last night and came across a recipe that started with homemade mayo. The author said that fresh mayo has a shelf life of 3-4 days, which is what I always heard, but then she ...
1
vote
0answers
27 views

Vinegar Soak for Stock [on hold]

This article claims that one should soak bones in vinegar before making stock out of them. A vinegar pre-soak before applying heat ensures that minerals will be pulled out of the bones and into ...
0
votes
0answers
30 views

How to select an electric atta maker (dough kneader)?

I am looking to buy this one -http://www.havells.com/productdetails.aspx?s=1901 What properties am I supposed to look for in it? I wish to knead dough for parathas with 24 tablespoons of flour at a ...
0
votes
1answer
53 views

5 Day marinated chicken breast [duplicate]

Bought chicken breast on Sunday and put in marinade. It is now Thursday. Chicken has turned a bit white . . . is it safe to cook and eat at 5 days in marinade?
2
votes
1answer
79 views

why does toast smell and taste different than bread?

Besides the obvious fact that toast has less moisture due the toasting process, how is it different than regular bread? Why does bread taste different in toasted form than it regularly does?
0
votes
1answer
53 views

how to store a chicken sandwich overnight for lunch the next day

I am currently preparing a chicken breast sandwich using this recipe. However, this is for consumption tomorrow on campus. What's the best way to store this and have it for lunch tomorrow? I only have ...
1
vote
1answer
100 views

Is it safe to use unwashed barbeque grill utensils?

I had a fit when my husband said he never washes the tongs spatula or meat fork after cooking on the outside barbeque grill. He just let's them hang out there dirty (ugh) & uses them again without ...
1
vote
1answer
61 views

Cooking multiple dishes at once in the oven

What is the rule of thumb for adjusting temperature and cooking time when cooking multiple dishes in the oven at the same time? In particular, if the dishes have different required temperatures and/or ...
-1
votes
1answer
60 views

How long should I cook a 10lb chuck roast on low in the crock pot? [duplicate]

How long do I cook a 10 lb chuck roast in my crock pot?
4
votes
1answer
62 views

Sourdough starter began acting strange after storing in fridge

I recently began developing a sourdough starter and it seemed much easier than it sounded - within a few days it was growing well and smelled good (like yeasty bread dough). On about day 5 or 6, I had ...
2
votes
1answer
68 views

What's the term for cutting part way through a vegetable or fruit to increase surface area?

The other day I braised beef asian style (a bit of weak beef stock, sweet soy syrup, and dark soy sauce if you're wondering), and I put in some ginger. I wanted to keep the ginger together but give ...
2
votes
1answer
46 views

Will freezing a bottle of vermouth change it's quality, life length or properties?

I accidentally froze an unopened bottle of white Vermouth. I've read that opening the bottle will cause the vermouth to slowly oxidase and you should finish the bottle within a month or so. How is it ...
0
votes
0answers
16 views

How do I prevent my tempura chicken from getting soggy with time? [duplicate]

Why does by bite-sized tempura chicken turn soggy after some time? They are really light and crispy when I initially deep fry them, but they gradually becomes soggy after 15 to 20 minutes. My chicken ...
-1
votes
0answers
25 views

Bacteria buildup in milk over 30 minutes? [duplicate]

It's a question like so many that hangs uncomfortably like a cloudy plastic shower curtain between husband and wife: He (I) heats milk each morning for our coffee in a clean pan, then afterwards pours ...
1
vote
0answers
12 views

How long can raw fish be kept if it has been thawed in the refrigerator? [duplicate]

I bought fish, repackaged and froze it immediately when I got home. My husband thawed it in the refrigerator (without my knowledge) for 2-3 days. I was afraid of the possibility of food poisoning and ...
1
vote
1answer
37 views

How can I add flavorings and colorings to white chocolate?

Today I melted some white chocolate in a double boiler along with some red food coloring (liquid) and strawberry flavoring (liquid). The liquid was added before the chocolate melted. As the chocolate ...
5
votes
3answers
147 views

How to Make many pizzas for large party?

I have to make 20 pizzas for a large party and am using wood fired oven. How do I do prep ahead of time so I'm not punching dough the whole time and not being able to talk to people? Could I shape the ...
1
vote
2answers
59 views

Unroasted beans for Arab coffee?

I have seen coffee prepared as in Qatar: It was mixed with cardamon, and had a light brown colour. The taste was excellent. I was told that the coffee beans were roasted only very little. Which kind ...
4
votes
1answer
64 views

Sous vide octopus for maximum tenderness

A few years ago I had a delicious 15-hour slow-cooked (then charred) octopus at a japanese restaurant in New York. The flesh was moist and tender without being gelatinous, and I could sense the ...
0
votes
1answer
27 views

A strange problem with BWT Initium 2.5 l filter's scale

Is there anyone, who has BWT Initium 2.5 l filter and can explain me, what is going on with their scale? ​When I fill it with water and wait until it filters out to exactly 1000 ml​ mark​ and then ...
1
vote
0answers
35 views

Pan frying store baught chicken breast with added glaze/broth solution [duplicate]

When buying store bought chicken such as the one shown in the link below, a lot of times it comes with rib meat and glaze/solution to 'add flavor' etc. When defrosting the chicken breast and beginning ...
1
vote
2answers
132 views

Mothballs in the pantry: is it safe to keep food there?

My roommate put some mothballs in the pantry and when I came home and saw them, I took them out. They were probably only there for a few hours, but is it safe to store food in there? Should I throw ...
0
votes
0answers
38 views

What is a good noodle for stir-fry where the sauce doesn't stick?

I was making stir-fry with wheat noodles, and the sauce stuck to them and didn't coat the chicken.
2
votes
3answers
97 views

Pulled Pork for a large crowd

How much pulled pork will 26 pounds (12 Kg) of raw boneless pork butt make? I am making this in several crock-pots. This is my first time making pulled pork for a large crowd
0
votes
0answers
20 views

Slow Cooker “Warm” setting safe? [duplicate]

So we made some chicken last night in the slow cooker, put it to "low" for about 6 hours. It was cooked and everything but my wife set it to warm "to soak up the juices" but we kinda "forgot" about it ...
0
votes
1answer
69 views

How to fry tortillas for poori?

Whenever I deep fry tortillas to use as poori (as in halwa poori) it becomes very crispy and hard. I want to know how can I keep ot soft? I use uncooked tortillas. Thanks
0
votes
0answers
70 views

Make a chocolate Cake

I want to alter this recipe to make a chocolate cake. 3/4 cup butter 1 cup granulated sugar 4 eggs 1 tsp of vanilla extract 1/4 tsp of almond extract 1 1/2 cups of almond flour 1/2 cup of coconut ...
1
vote
2answers
95 views

Do I always have to peel garlic?

Is it safe to prepare ginger garlic paste without peeling garlic skin ?? I always peel garlic which is a labourious and time taking process. I would like to know whether if it is ok to make paste ...
1
vote
1answer
46 views

Roasting marshmallows on indoors

Can I use Choice Ethanol Gel Chafing Dish Fuel to cook marshmallows, or do I have to use a certain kind.
1
vote
1answer
58 views

What are the tradeoffs between spiral and C-shaped dough hooks?

I have misplaced the dough hook attachment for my KitchenAid stand mixer, and I'm debating what type of dough hook attachment to purchase to replace it, and specifically if there are performance ...
1
vote
1answer
74 views

What kind of soup is this lady most likely making?

I was watching Gordon's Great Escape: Vietnamese and they do a scene with an old lady selling soup. However, it isn't clear what kind of soup she actually makes only that it at the very least contains ...
0
votes
1answer
33 views

where can I buy a larger than usual 13X4x4 pull man pan?

I want to make Italian style pain de mie bread for sandwich which is much larger size than the usual 13X4X4 pull man pan available on the market.... if you know where I can find a larger size baking ...
0
votes
2answers
47 views

Adding parsley at the beginning of making chicken stock

I've heard that parsley is supposed to be added at the end of cooking, but this article mentions using it in making chicken stock, and I can't imagine adding it at the end since it would just be ...
2
votes
1answer
41 views

Cooking old beets

I just harvested some beets from last year, they are red in the center and the rest is a yellow white color. They are huge, so are they edible?
1
vote
2answers
81 views

Why did my ice cream turn out like this?

I suppose I should mention that its texture came out PERFECTLY, and I'd really like it to do this again. The first thing I did was heat 2 cups of sugar and 3 cups of half and half over low-ish heat, ...
2
votes
1answer
50 views

Pork sausage - difference in food guidelines

I'm wondering why Still Tasty says that fresh pork breakfast sausage lasts 1-2 days refrigerated but the company that I talked to that makes sausages say eight days from the packing date. ...
4
votes
0answers
126 views

What meat tastes different by gender?

I know of "boar taint," which describes an unpleasant taste in the meat of non-castrated pigs. Which left me wondering more broadly: Are there other animals whose meat (from an animal of the same age ...

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