0
votes
0answers
2 views

Do you have recipe for a healthy cookie-bread?

I am looking for a recipe but I don't know what it would be called. I want a healthy snack, with like oatmeal, walnuts, raisins, flax-seed oil etc. Texture would be somewhere between a dense bread ...
0
votes
0answers
16 views

Making tea out of grape leaves -when to pick the leaves?

I have a question for you regarding make tea out of grape leaves. I want to make some, but don't know when the best time to pick the leaves it. I know it's made in Greece and the USA, too, but not in ...
0
votes
0answers
182 views

What is coffee garlic?

Gordon Ramsey did an AMA on reddit. He said this: "I would go down the rouse of recently we've been using lots of dry spaghetti, with lots of coffee garlic, chili, preserved lemons. Once we've ...
0
votes
0answers
24 views

Prefermenting the whole sourdough rye bread

Why is it recommended to preferment only a portion of the dough required to make a sourdough rye bread? What can go wrong if I preferment the whole batch? My current knowledge is that it should only ...
1
vote
1answer
77 views

Why is there malted barley flour in all purpose flour?

A friend and I were puzzled to see "malted barley flour" listed as an ingredient in all-purpose flour and bread flour but not cake flour or any sort of whole-wheat flour. This was the case for every ...
1
vote
1answer
56 views

Is it OK to freeze chocolate?

is it ok to freeze chocolate and for how long? I received 50 lbs of chocolate chips from my sister. I want to freeze some but not sure how long they will last.
0
votes
0answers
26 views

Why did my jello not set?

To a 3 oz. box of orange jello I added 1 cup of boiling liquid (mandarin orange), then a pint of orange sherbet and finally the drained oranges. The jello had a bubbled effect on top and did not set ...
0
votes
0answers
28 views

What should I put in my Kellogg's Corn Flakes? [on hold]

How do you eat yours? I always add a banana and some strawberries
2
votes
3answers
116 views

Good way to prevent grease build up in kitchen?

My kitchen items end up getting a sticky grease coating when I cook regularly. Things not even near the stove top. I don't have an overhead fan, what can I do about this?
0
votes
0answers
33 views

Am sprouting beans in machine is the color normal

I have been sprouting my beans for three days now I am not sure if it is ready to harvest and is the color normal and what is the best way to store it?i attach photos. Thank you
0
votes
0answers
17 views

Grünkern –milled vs. whole

I am looking into making grünkern soup this winter. While I have a general idea of the recipe, there's one difference that always comes up: whether the grünkern is whole or milled. As someone who's ...
2
votes
2answers
89 views

Is there a way to properly steel-cut oats yourself?

I'm fond of porridge for breakfast. This used to have something of a weirdo reputation here in Germany, but actually seems to be taking off in popularity recently. Trouble is, everything I was able ...
4
votes
4answers
593 views

Is there a specific name for the mise en place containers used in professional kitchens?

I've recently been watching the PBS show "The Mind of a Chef" and noticed the plastic containers the chefs use to store ingredients as part of their mise en place. To me they seem like a better ...
2
votes
3answers
720 views

Can I use my blender for food processing the ingredients in my Gazpacho?

My wife and I would like to try Gazpacho, and part of the recipe calls for 'food processing' coarse cuts of red onion, cucumber, tomato and red pepper. We don't have a food processor, and we can't ...
1
vote
1answer
51 views

Which fresh herbs goes well with an omelette? [on hold]

I'm playing around with omelettes, and was wondering which fresh herbs (and fresh spices) works well with it? Also, are there some that really don't work? I'm looking for personal experiences from ...
3
votes
1answer
52 views

How do you properly toast rice?

No matter what recipe I try, whenever I toast rice it comes out unevenly brown (it always skips past the golden brown stage), it lacks any nutty smell and smells and tastes partially burnt. I tried ...
2
votes
1answer
35 views

I've tried to make yougurt but I've got soured milk - what went wrong?

I've tried to made home-made yogurt. I've tried to follow the receipt first by pasteurizing milk to kill the bacteria, waiting until the milk is 107 degree and adding culture. I've used incubator for ...
4
votes
2answers
117 views

What kind of nonstick coating is this?

I recently bought a Good Cook brand sheet cake pan, not realizing that it was nonstick. I'm was wondering what kind of nonstick coating it had, since the only coatings I know of are ceramic and teflon,...
2
votes
2answers
66 views

Cleaning burnt beans stuck to pot?

Yep. Every several years, a pot of beans is left unattended, sinks up the place and ends up with a rock formation of encrusted bean matter that can't be removed. This time, it's my dearly-beloved ...
3
votes
2answers
95 views

Sourdough starter, growing for increased production

I am a commercial baker, and we are going through lots of sourdough starter. But I wanted some ideas or help for growing sourdough starter without throwing away lots of starter. Will the sourdough ...
8
votes
3answers
608 views

Appropriate process for bulk sauteing onions?

In doing some bulk cooking for a vacation, I needed to cook 12 sliced onions and later 6 minced onions for two different dishes; both as a first step in a sauce. In both cases, I used a large Le ...
9
votes
2answers
926 views

Best practices for baking experiment 'design'?

Is there a generally accepted best way to experiment with recipes? When starting with a recipe that is not 'quite right', if you wanted to tweak the quantities of various ingredients (and taste the ...
1
vote
0answers
24 views

How long should meat be brined for in a 10 percent solution?

I use a 10 percent salt solution for my brines. It just seems the easiest. 100 grams of salt per liter of water, but I have read that this is a bit high as most books speak of a 6 percent solution. ...
2
votes
1answer
49 views

What are the principal components of coconut taste, and how do they differ between fresh and stale coconuts?

I was used to drinking coconut milk and finding that it is nice, a bit sweet, and a bit bland. One day i had a normal supermarket coconut, that tasted like Malibu essence inside. Is that what a very ...
2
votes
1answer
40 views

Can you brine frozen meat?

I want to brine a frozen chicken but I'm unsure if there is any reason why brining frozen meat is bad? Can you brine frozen meat, or do you first have to defrost it before you can brine it, or does ...
1
vote
1answer
59 views

What is the measure for scaling cinnamon if you double a recipe?

I love bread and butter pudding. We came across a recipe, and had plenty of ingredients, so decided to double everything, including double the cinammon. This almost worked out perfectly, except that ...
0
votes
0answers
23 views

Stop pizza toppings sliding off sauce [duplicate]

I only find this with my home-cooked pizzas (making the dough from scratch), and not with purchased pizzas e.g Dominos. Whenever I add cheese and toppings, on top of my pizza sauce, they are very ...
0
votes
2answers
104 views

stagnant water in my tumble or 1 gallon container, how many days until it becomes contaminated or undrinkable?

How many days, or even weeks until a certain water inside the container (a tumbler, or maybe a 1 gallon water container) becomes undrinkable? Does it vary on container? If so, I am using a plastic 1 ...
0
votes
0answers
35 views

Are there nut mix combinations that enhance mutual flavor?

My typical approach to making a nut mix for myself or family is to just grab 5-7 types of nuts the person likes most, mix them in a bowl, and pat myself on the back for a job well done. However, ...
1
vote
0answers
17 views

cooked corned beef, “potted meats”. preservation

I cooked corned beef that is to be used as sandwiches or tortilla wraps, so I chilled my freshly corned beef in a Ziplock bag and was thinking about the method of "potting meats" for preservation. ...
0
votes
1answer
36 views

Problem with “No Bake Cookies”

We have made the standard type of these for years, using a recipe similar to this one 3-Minute No-Bake Cookies. A problem we have sometimes is that the sugar will not set (I think). The cookie should ...
1
vote
2answers
27 views

How much EGCG and caffeine can specific amount of water absorb from tea leaves?

For example; 1) 100mL water + 4 tablespoons of green tea leaves 2) 100mL water + 12 tablespoons of green tea leaves Will the second one result with higher EGCG and caffeine content? Or is there a ...
3
votes
1answer
50 views

Kosher veal steak more salty than kosher beef steak - is it expected and why?

When I make veal vs. beef steak from kosher meat, it consistently seems to me that the veal is significantly more salty. The steak isn't salted by me at all (aside from whatever saltiness remains ...
0
votes
1answer
59 views

What happened to my cornbread? Please help [on hold]

please help me. My cornbread sunk in the middle.what did I do wrong?
4
votes
1answer
556 views

Can I use this Ikea glassware on stove top?

In particular, this VARDAGEN Glass Bowl. It's almost a quarter inch thick, feels heavy and solid, wonder if anyone has tried. Nothing fancy, just boil and soup kind of thing. I figure it's ...
2
votes
1answer
29 views

Is there a definitive measure of completed lacto fermentation?

In brewing, as the yeast consume the sugars from solution, the density of the medium is measurably reduced. When the yeast stop converting sugars, the density of the medium, as measured by a ...
0
votes
1answer
40 views

Effect of flour/fat/sugar/egg ratio in a sponge pudding

I thought I'd have a go at making a sponge pudding. I've Googled recipes and they all seem to be variations on creaming together fat and suger, beat in the egg then flour, then bake or steam. However ...
-1
votes
2answers
78 views

Nutrient composition of cheap cashews/nuts

Is there a difference in the nutrient composition of cheap (home brand) raw/salted cashews sold in supermarkets like Walmart/Costco/Coles/Woolworths etc compared to other branded cashews ? Similarly, ...
-1
votes
0answers
14 views

Pork dilemma help [duplicate]

My freezer was left open over night and I had a joint of pork in there half is still frozen the other has thawed can I keep it in there to refreeze?or shall I take it out to defrost and cook it?
2
votes
2answers
87 views

Can I use raw sugar to make cookies instead of granulated?

I am currently outside of the United States and I haven't been able to find granulated sugar, all I've been able to find is what seems to be raw sugar and powdered sugar. Would either of these work to ...
-3
votes
0answers
51 views

Is the seed of aronia toxic? [closed]

Someone said that the seed of chokeberry (aronia) is toxic, but a website said that the chokeberry seed isn't toxic (although the chokecherry seed is). Who should I believe? Is any part of Aronia ...
1
vote
0answers
17 views

Ratio of liquid/glucomannan/xanthan gum for flan or Walden Farms dip

I'm hoping someone can offer suggestions for what a good ratio of glucomannan and xanthan gum per volume liquid to thicken a flavored liquid(water consistency w/o thickeners) into a result that has a ...
1
vote
0answers
62 views

Red Copper Cookware

Just bought a new stove with glasstop. I have a Red Copper (ceramic copper infused cookware) and not sure if it is recommended for the glass top. I read that ceramic cookware not recommended and ...
3
votes
1answer
46 views

I ruined my dumplings in the crock pot

I made chicken and gravy in the crock pot. Later on I decided to add dumplings., for the next night. It wasn't hot, I figured it would soak up all the juices for cooking in the morning. Needless to ...
-1
votes
0answers
41 views

Healthy unprocessed travel meals [closed]

I'm traveling and need no-sugar or low-sugar foods (no grains) that I can make and carry around in my backpack for an entire day without going bad. What are some go-to foods? Would scrambled eggs be ...
0
votes
0answers
16 views

Cooking frozen chicken passed its expiry date [duplicate]

I have some Piri Piri chicken which I bought and froze prior to the Nov 2015 expiration date that I fully defrosted last week and cooked last night (June 23rd 2016). Is this safe to eat?
3
votes
1answer
50 views

Curing pork belly for bacon - how much juice should come out?

So I am curing some bacon - my third batch using small 1.5kg pieces of pork belly. The method is simple: cut skin off, rub in salt and a little brown sugar, put in a ziplock bag in the fridge and flip ...
2
votes
2answers
113 views

How to prevent chicken from having a chalky texture?

Even after brining, filleting and cooking to perfect temperature (68 to 71 c) my chicken texture (whole and breast) sometimes comes chalky. Mind you, the chicken can still be juicy while being chalky. ...
0
votes
2answers
89 views

what is the ingredient that makes my takeout lo mein smoky tasting?

Have a great place for Chinese takeout. Love their Lo Mein. It has a great smoky taste. Alas when reheating left overs, the smoky taste is gone. Would like to replace/add to the Lo Mein, but not ...
7
votes
3answers
218 views

How best to store cheese long term?

I like cheese. It's delicious. Sometimes it goes on a huge sale and it's a lot cheaper than normal. I want to be able to stock up in these times. I am wondering what the best way to store cheese is ...

15 30 50 per page