1
vote
0answers
27 views

Carbonation diffuser versus shaking

Currently I use the "shake" method of carbonation to carbonate beverages. You pressurize the bottle with CO2 at about 35 PSI then shake it vigorously for about 30 seconds and it is fully carbonated. ...
3
votes
1answer
33 views

Small charcoal grill - raise fire grill?

Here's a typical small-cheap charcoal grill ... These are only about 20 dollars (the "Weber" branded items are popular). These have two grids-of-wire. There's the lower one (the "fire grill") ...
4
votes
0answers
31 views

Will smoked-then-fried foods impart smoke flavor to cooking oil?

I am preparing for a chicken wing cooking competition later this month. One way I've been making wings lately is starting with a ride in the smoker to par cook and add a hint of smokey goodness (think ...
3
votes
1answer
19 views

Spray oil with hydrocarbon propellants on non-stick pan surfaces

I have heard that using spray-oils with hydrocarbon-based propellants (e.g. butane, isobutane or propane) can, over time, be detrimental to the effectiveness of non-stick pan surfaces. Can anyone ...
1
vote
0answers
35 views

How to solve under-baked cookie centers?

I've made 3 batches of this recipe for "The Best Soft Chocolate Chip Cookies" but I can't figure out how to keep them soft and have them fully baked. I baked the batches at 350 degrees with the ...
4
votes
2answers
30 views

Opaque green tea, what is that?

If you order green tea in Thailand you get a long drink in a plastic cup that resembles a sweet, frozen shake. (Then you can put the cup in a plastic bag, hang it on the steering rod of your ...
1
vote
0answers
32 views

Copycat Lime Jello?

My mother used to make this Pear Lime Gelatin recipe that was so good and so pretty for dinner parties. I would like to replicate it, but without buying the pre-packaged lime Jello, as I'm trying to ...
2
votes
0answers
40 views

Can I cook ribs by starting them one day and finishing the next?

I am serving ribs at a party, but I can't be at home that afternoon. If I cook them the day before and then finish them off right before party, will them still be tender?
0
votes
1answer
40 views

Refrigerator in garage was turned off [duplicate]

We just realized that our garage refrigerator/freezer was not on. The eggs are still cold to the touch but the vegetables, rice w/shrimp and meatballs in the freezer are not frozen but still cold. The ...
3
votes
3answers
141 views

Why would the first few pancakes come out perfect, but only get worse from there?

I have never been a pro at making pancakes. I tried again yesterday making them, using this recipe: Ingredients 1½ cups flour (375ml) 2 eggs 600ml milk pinch of salt Method Mix all the ingredients ...
1
vote
1answer
28 views

Preserving eggnog

I make a great eggnog concentrate that can be thinned out with either milk or whiskey for your personal drinking/sipping pleasure. I would like to can the concentrate so it will keep longer and I ...
4
votes
4answers
1k views

Meat alternative for tempura?

I am having friends over and plan to make tempuras. Two of them don't like seafood in general so my choice of shrimps and squid might not please them so I was looking for a meat alternative for them ...
2
votes
3answers
60 views

How to make Banana juice

I have looked up how to make Banana juice because I wondered if it was possible. It turns out that it is. I read that it is best to use a blender for this. Wouldn't I just end up with a banana puree ...
2
votes
2answers
42 views

Canning lids twisting

doing hot bath for sauerkraut. Cleaning jar rims, adding more salt water to 1 inch of top, putting new lids and rings on jars. Screwing rings on tight. Put jars in canning, filling with cold water ...
1
vote
1answer
45 views

Alternative for Buffalo wing sauce [on hold]

What can I use if my family does not like Buffalo wing sauce or any hot sauce for that matter? I found a recipe for wings and potato casserole that sounds good but not if it's hot.
3
votes
2answers
428 views

Adding liquid to Le Creuset Casserole during cooking

My Mum had just purchased a Le Creuset Casserole with enamel coating and is wondering how you add liquid to it when it is already hot without cracking the enamel? This not only includes water, but ...
2
votes
1answer
72 views

“Old wild west” secret sauce

I don't know if the "Old Wild West" franchise even exists outside of Italy, but I'll give it a shot anyway. In those restaurants they serve this sauce, which colors resembles much the one of a ...
2
votes
0answers
21 views

What is a good substitute for oyster sauce (for someone with a shellfish allergy) that is also allergic to mushrooms? [duplicate]

I just started to teach myself to cook some Chinese food recipes however a great deal involve oyster sauce. When trying to look up alternatives everything kept saying a form of mushroom sauce. Problem ...
1
vote
0answers
38 views

Food identification in fajitas - yellow sauce

I'm looking for the name of a yellow/ochre colored sauce, used in fajitas among other things. I've been to a tiny Mexican restaurant a couple of times and in there the guy made his fajitas with such a ...
0
votes
1answer
44 views

Pressure cooking green beens

I am canning my green beans and I have my camp chef in the garage that I am pressuring them on. So I go distracted and didn't realize they had already met their 13 lbs and had been there for... I ...
3
votes
1answer
54 views

Can I use fat-free milk in béchamel?

Can I use a fat free milk to make the sauce? Should I add more butter to the roux if I do so?
1
vote
1answer
39 views

Clam shell safety

We have steamed clams and want to save the clam shells to use for baked clams at a later date.Is there a way to clean the shells so they can be used. I don't like using the tin shells.
2
votes
1answer
41 views

Can I prepare and eat dried oyster mushrooms that are four year old?

Can I prepare and eat dried oyster mushrooms that are four (4) years old?
0
votes
0answers
46 views

White threads on top of mushrooms?

I just opened a pack of baby bella mushrooms that I bought yesterday. They were firm and in good condition, but the one on the bottom had wispy white threads growing out of the top. I thought it could ...
1
vote
2answers
71 views

How to convert grilled Beer Can Burger recipe to oven baked

I've been looking at Beer Can Burger recipes where you make a big burger and push a beer can in it to make a hole and then fill the whole with veggies, cheese etc and wrap bacon around the burger. ...
2
votes
1answer
75 views

Replacing dry white wine with bubbly

I have an onion soup recipe that calls for dry white wine. Can I replace the dry white wine with simple white cava/lambrusco? NOTE: I'm aware that there are a number questions regarding substitution ...
-1
votes
0answers
39 views

Does the argentine really produce the best beef in the world? [on hold]

I have been reading about Kolbe beef and on more than one occasion I have heard that it is the best beef outside of the Argentine. If this is really so what makes the beef Argentina produces so ...
1
vote
1answer
30 views

Do egg whites thin out when salt is added, which will make them easier to mix?

Does adding salt to eggs cause the white to thin out and increase in size, making it easier to mix?
0
votes
1answer
52 views

Seasoning none stick teflon pans [duplicate]

Before the first time I use a none-stick teflon pan, how should I do seasoning? 1- Should I first rub oil on it then heat it? [ref1] or first I should heat it then remove heat and rub oil on it? ...
0
votes
1answer
22 views

Slow cooker meat recipe [duplicate]

We live at elevation 7000 ft up. How long should I cook swiss steak for tender thin sliced beef? I have never used a slow cooker in this altitude.
0
votes
1answer
53 views

Can I put any kind of bowl into a steam/rice cooker?

due to some paranoia issues with the microwave, I would like to heat up my food using a steam/rice cooker instead. Can I just put all my refrigerated food in a bowl and just put it in the cooker, add ...
4
votes
2answers
48 views

Can frozen peaches be made into jam or other things?

I have over ripe peaches. I have scaled them and pitted them and they are in lemon water. Can I freeze them to make jam later? Can I put them in the refrigerator to make jam later?
1
vote
0answers
24 views

Oven temp vs time adjustments

My cake recipe calls for 350 for 55 min. I had to bake it 15-20 min longer for inside to be done. Can I adjust temp to 360 for 55 min without burning ?
6
votes
1answer
52 views

Moisture in Vegetable Bin

There is moisture in my vegetable bin. What can I do to prevent this? I do not have a separate control for the drawers. The refrigerator temperature is set at the manufacturer's recommended setting.
1
vote
2answers
93 views

can i use whole eggs instead of egg yolks?

My lemon bundt cake recipe calls for 8 egg yolks. Can I substitute 4 whole eggs instead of just egg yolks? I don't want to perhaps waste 8 egg whites or use 8 eggs when 4 would do.
1
vote
1answer
39 views

Why did my Chickpea water congeal?

I cooked a bag of chickpeas in a slow cooker, just water and the peas. Once the peas were soft I ate them with the water they were cooked in, like a bean soup. Once that cooled the "soup" congealed ...
0
votes
2answers
45 views

Ceramic pans vs PTFE pans

I want to buy ceramic pan. The shop keeper told me that ceramic pans are more durable. But they need oil. Here, I found a different info. They claimed PTFE is more durable. It says that none of them ...
0
votes
0answers
23 views

Can mashed bananas be bagged and then frozen?

Our family goes in spirts in the banana department. It seems the only time they want them is when there isn't any, leaving the ones in the fruit bowl very lonely. Can they be mashed into recipe ...
0
votes
2answers
56 views

How long should I cook a steak to make it medium rare?

I really like steak and always manage to cook it right but I haven't got it down to a fine art. I like my steak medium rare and though I always manage to get it very pink in the middle I don't know ...
2
votes
1answer
34 views

sourdough starter splits

So on my second day, my sourdough starter split pretty big and I'm wondering if this is expected behaviour. This is 30/30gr water/fullwheat flour from the first and second day. Here is a picture of ...
0
votes
0answers
14 views

How do I make black garlic? [duplicate]

I am trying to make black garlic. I have cooked on low for 11 days in a rice cooker. I now am drying the garlic but it is not turning black or soft. What am I doing wrong?
0
votes
0answers
19 views

Conversion baking pan sizes

I want to convert a recipe for breakfast strata (eggs,bread,cheese,sausage,milk) from baking in 9 x 13 pan to muffin tin. Oven temp and time please.
0
votes
0answers
27 views

Cream or butter in a pudding

I wish to know what would be the difference between using cream or butter in a pudding. I have never used cream instead of butter and do not even know if maybe both can be used at the same time?
1
vote
0answers
22 views

Using eggs in pudding - yolks vs whole eggs

I wish to know what would be the difference between using only egg yolks in a pudding, compared to using whole eggs? Yes, there are other questions on this site, asking what is the difference between ...
2
votes
0answers
18 views

underfilled whipper canisters

I see a lot of info on overfilled whippers but what about underfilled. Let's say I have a 1/2 liter whipper which is 500cc. I know I can get away with just putting in 250cc of liquid but what if I put ...
4
votes
2answers
63 views

Making super-sour sweets — issues with stickiness

I've successfully home-made gummy sweets -- my preferred flavour currently is scotch bonnet chilli. They are made of sugar -- heated until just below hard-ball temperature, gelatin, chillies. The ...
4
votes
2answers
79 views

Can deep frying oil be too hot?

Some days ago I made some "eggplant meatballs" (no meat inside - not sure how you would call them in English). The recipe was quite simple: bake the eggplants for 45 mins to soften the pulp, put it ...
2
votes
1answer
29 views

How can I prevent the top layer of sauces from discolouring?

We also make home made sauces especially chillie. And I noticed that the top of the sauce tend to turn a darker colour when it stands on the shelf too long. How can I stop the discolouring?
3
votes
2answers
97 views

Can you reconstitute garlic powder?

Every time I have garlic powder around, it always ends up forming into a hard sticky lump. Is there any way to reconstitute this into a usable form? Placing it in warm water seems to take forever and ...
1
vote
0answers
15 views

how long can I store beet brine in fridge

Can I use the pickling brine I made last year for beets this year. I kept it in a sealed mason jar in the refridgerater, but I did not process it in a hot water bath. Is this brine safe to use for ...

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