3
votes
1answer
19 views

My Bunn coffeemaker has started overflowing at the funnel

We recently moved to Indiana from Colorado. Our new house in Indiana has a water softener and I have read that soft water can cause Bunns to overflow. I have not read anything about how this is ...
2
votes
3answers
380 views

What is the name for this technique to prepare eggs?

I prefer to make my eggs similar sunny side up, but I flip them and cook them on both sides. I don't use oil, so they're not fried either. I crack them into a pre-heated pan at medium high heat, ...
0
votes
0answers
16 views

How to remove residue from starchy sausage from iron grill pan and iron skillet?

I have an iron skillet and an iron griddle. The seasoning is probably mediocre as I did it myself first time (warm up pan to hot, rub in lard with with paper towel, bake in over upside-down at 400 F ...
1
vote
1answer
46 views

Blending pineapples and coconuts whole, safety and experience?

A coconut and a pineapple and blended in their entirety, shell, leaves and all. Resulting in a smoothie like drink. https://m.youtube.com/watch?v=XbKCA1KUeqQ Is this safe? As for example, it ...
3
votes
0answers
30 views

Boiling peeled peanuts

Recently I became interested in making some boiled peanuts for myself, as I have gathered that it is a very cheap, tasty (I like peanuts) and healthy food. However, every recipe that I find involves ...
0
votes
0answers
38 views

Microwave Potato Safe? [on hold]

I'm planning to eat potato as my daily diet, with that I'm thinking of the way to cook it, it's either steam or microwave it. I can just steam it but it's way too much work to be honest, so I'm ...
1
vote
0answers
48 views

Why does my coffee late taste different when pouring the milk before I add the coffee?

I always have a home made coffee late in the mornings. I use a moka pot. I usually add the coffee to the glass and then add heated up milk. I add milk until the colour of the coffee looks how I like ...
5
votes
1answer
1k views

Is there supposed to be a difference between General Tso's and Sesame Chicken besides the seeds?

There are three very similar dishes I see on Chinese restaurant menus: Orange Chicken Sesame Chicken General Tso's Chicken I know Orange Chicken is at least a little bit different (it's typically ...
0
votes
1answer
63 views

In a restaurants' kitchen in SC, is it DHEC approved to store raw meat next to ready to eat food?

In a cold table, is it dhec approved to hold raw meat up top next to ready to eat food, provided they have lids. There is a 3-4 inch steel spacer in between each top holding area. It would not be ...
6
votes
1answer
231 views

Does temperature of water affect carbonation process

For sake of the question: I'm using a Sodastream brand I like max carbonation Normally, I use cold water from my Brita pitcher out of the refrigerator Sodastream's FAQ states: However, we do ...
0
votes
0answers
45 views

ground beef left out for 12 hours [duplicate]

I took some ground raw beef out of the freezer and put it on the counter. I forgot about it. It was out for 12 hours. My husband refuses to throw it away. He said if we refreeze it and the cook it ...
-2
votes
0answers
45 views

how do you read the code on the side of the jello box [on hold]

how do you read the code on the side of the jello box
0
votes
0answers
25 views

Passive cooker hood vs recirculation one

I live in a studio that has a duct system, but the administrator doesn't allow a cooker hood with fans because it would change the pressure in the duct system. In this case, I have 2 options left: to ...
3
votes
1answer
37 views

Is great gluten-free extruded pasta possible?

I'm gluten intolerant and tempted to have a go at producing my own pasta. Does it make sense to use an extruder attachment for a kitchen machine to produce e.g. rigatoni or fusilli, or will this never ...
1
vote
1answer
21 views

What to do with over cooked quince jam

I ended up overcooking my quince jam. It is really overcooked. It's not burned or anything but the quince pieces have harden up due to loss of water. Can I use it for something else? I don't wanna ...
2
votes
2answers
71 views

How to clear your palate between different flavored dishes when cooking?

I found myself making a couple of disparate-tasting dishes. One was a salad dressing with blue cheeses and garlic, and another was meat flavored with thyme and rosemary. I tried to taste both while ...
0
votes
1answer
24 views

Brown Coconut water safety issue? [duplicate]

If you like sour and the water is not rancid is there any danger in drinking the water? If so what is the danger? I grew up drinking it and it was delightful. There were never any warnings against ...
4
votes
0answers
64 views

Why don't most ice cream recipes include salt in the base?

I've been getting into ice cream this summer and of all the recipes I've reviewed and tested, none of them call for salt in the ice cream mixture itself. (With the exception of caramel sea salt, and ...
2
votes
1answer
28 views

crispy Dilly beans

I tried a new variety of green beans this year due to being powdery mildew resistant. I grew (Provider) beans. They are beautiful long, straight green beans. I made a batch of Dilly Beans, using my ...
0
votes
1answer
31 views

Thawing haggis safely [duplicate]

I have a large frozen haggis that I'd like to use for dinner Saturday night. when do i start to thaw it, and whats the safest method of thawing to prevent both food borne illness and to preserve ...
2
votes
1answer
37 views

Turn leftover icing into buttercream icing?

I made up some basic icing for biscuits: icing sugar + water. I have a lot leftover and was wondering whether there was a way to turn it into a buttercream icing? I wondered whether by adding more ...
2
votes
1answer
47 views

Gluten free baked good coming out bitter

I am trying to bake gluten free and i find that my baked goods come out bitter. I am using oat flour and rice flour, can the bitterness be from that, what can i do to correct this? What is a good ...
-1
votes
0answers
22 views

how to make chutney more delicious in veg? [on hold]

I have read a recipe here http://www.mydaawat.com/chutney/peanut-curd-chutney-recipe/ I want to make it more tasty any suggestion please
6
votes
1answer
75 views

Why are all sour cream cultures I've found for sale online labeled as direct set? Why can't I reuse like I do yogurt?

I've realized we go through a lot of sour cream in my household, and I want to start making probably about a pint or two a week during the summer months. I've been researching for a few hours, and ...
1
vote
2answers
39 views

Arm Roast after 5 hours still tough

When I make a Arm or Chuck Roast always after 5 hours it is still tough, the beef is grass feed. I have give up making them. My wife wants me to make another Arm Roast again and I want it to come out ...
4
votes
3answers
69 views

Refreezing bacon

I used FULLY COOKED frozen bacon inside fresh beef rouladen (thinly sliced beef rolled with onion, mustard and bacon). I then browned the beef rolls, cooled them and then froze them for later use. ...
4
votes
1answer
116 views

The three Cs - spices with chicken

I watched a TV programme that was talking about a particular combination of three spices which are often used together, especially with chicken. The TV presenter said that they were used together so ...
2
votes
0answers
29 views

Shallower bowl or longer dough hook for Kitchen Aid 7qt Stand Mixer?

I have a 7qt lifter style kitchen aid stand mixer and use it often to make bread and pizza doughs. Generally works great for very large batches, but I find that either the 7qt bowl is too deep or the ...
3
votes
2answers
113 views

Is there a non-alcoholic substitute for rice wine?

I'd like to cook something that calls for rice wine, but alcohol is prohibited for me. What can I use as a substitute for it?
1
vote
2answers
37 views

How long can melted salted caramel last?

I melted the salted caramel today and I need it in school on friday. Today is Sunday. I wonder how long can it last beacause I'm scared it wont last more than 3 days.
2
votes
2answers
60 views

How do I bake cakes in a gas oven without a temperature knob?

I want to bake a cake in my gas cooking range, but I can't find any option to set the temperature. I just have the time setting knob and flame adjustable knob. How do I preheat my gas oven and long ...
1
vote
0answers
25 views

My iSi whipper suddenly has started leaking

My iSi whipper suddenly has started leaking; not from the top of the canister but from where the decorator tip is screwed on. I have cleaned it thoroughly. The "spring" which should seal the device ...
1
vote
2answers
38 views

How to control temperature of a charcoal bbq

If my charcoal bbq is too hot and the chicken is turning stiff on the surface, can I close the top vents to cool down the barbecue? What is the best way of cooling I down? Once cooled, what is the ...
2
votes
3answers
90 views

Rice has water inside after being cooked

I have this Rooster A.A.A. Scented Jasmine Rice that I recently bought and after a few days, water starts forming in the middle for some reason. A little background, I had a bag of Thai rice that ...
0
votes
0answers
23 views

Why are the centers of some of my kiwifruit hard

We bought a package of kiwi (about 10). We have only had it a week or so. The first few we ate were perfect. The last few have had very hard centers. They are good in color (brown) and they feel ...
0
votes
0answers
32 views

Can zucchini be increased in bread recipes? If so how much

I would like to increase zucchini in my bread recipe. Does increasing the amount of Zucchini make other changes neccessary?
1
vote
2answers
89 views

My lasagna sauce is too tart

when I first set the sauce to simmer, it's fine, but after simmering for 2 hrs. it's more tart than I like. How can I counteract this tartness?
0
votes
1answer
44 views

What physically/chemically happens to a vegetable when it is cooked?

I've discovered that if I eat raw vegetables, I can't digest them well if at all. If I steam, boil, nuke, bake, grill, or otherwise cook the vegetables, I feel fine. What are the physical/chemical ...
3
votes
0answers
59 views

Does cooking nopales with a copper coin actually neutralize the mucilage, and if so, why?

While looking around at different ways of cooking nopales and okra that dealt with the mucilage, I found a few references to cooking nopales with a copper coin. Some people seem uncertain whether it's ...
13
votes
7answers
2k views

How do I achieve a light and even 'dusting' of paprika?

I'm trying to perfect my seared and roasted pork loin chops, and I'm hitting a bit of an obstacle. Part of my recipe involves a very light dusting of smoked paprika after being seared, prior to going ...
2
votes
1answer
47 views

How to make crispy crepes?

I make very thin crepes using batter made of 500 grams of flour, 3 eggs and 250 ml of milk. They turn out thin, soft and pliable. My wife on the other hand remembers fondly her mothers crepes, which ...
3
votes
2answers
92 views

Wedding Cake Questions for Hot Weather

I have a Wedding Cake and Groom Cake to decorate for the middle of August. The Bride's cake is a 5 tier and the groom cake is Chocolate. The Wedding will be outside under a Barn Shed with no ...
2
votes
0answers
40 views

How do I cover up the white spots on my cast iron stove?

My friends brought me a paper bag full of peaches. I set the bag on my fisher cast iron stove, and I forgot about them. Lastnight, I picked up the bag to find the peach juice has bled through the ...
0
votes
1answer
66 views

Is what I want to make Lardo?

I have this idea of curing fat that comes from my biltong making. I'm wondering if this would be Lardo and whether it is a good idea? I want to take a nice piece of pork backfat (or maybe belly) Salt ...
3
votes
2answers
128 views

Cooking issue with cheap plastic forks

I was cooking rice, beans and sausage for my friend and I but since we are living very low budget my only utensils were plastic forks, knives, and spoons (really cheap ones that come in packs of like ...
1
vote
1answer
35 views

Papaya ripe or over ripe

Please let me know when would we consume payaya. What is the difference between ripe and overripe papaya? I do not like soft but hard papayas which taste sweet. Please advice.Thanks
2
votes
1answer
32 views

Substituting red beans for adzuki beans?

I've recently gotten into making mochi and really wanted to try my hand at daifuku (red bean paste-filled mochi) and I'm finding that there is an upsetting lack of adzuki/azuki beans available in my ...
4
votes
2answers
147 views

Why does my skillet burn even when using peanut oil?

When I use peanut oil which is one of the highest smoke point oils the oil still burns. Why is this happening? Is it the burner that's too hot? I have used the burner mainly on high
1
vote
0answers
40 views

Individually wrapped frozen steaks have thawed over 18 hours - are they safe? [duplicate]

I bought individually wrapped steaks from Walmart, and I accidentally left them out of the freezer for about 18 hours. I don't know if they had completely thawed or not. I didn't open the box to ...
0
votes
0answers
18 views

I left unopened pack of lamb burgers to thaw on the counter for 2-3 hours [duplicate]

I left unopened pack of lamb burgers to thaw on the counter for 2-3 hours, if I cook them thoroughly should they still be safe to eat? Please advise, haste is appreciated.

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