0
votes
0answers
5 views

Should I be suspicious of meat/seafood on sale?

Recently a local grocery store had a sale where Fresh Salmon Fillets, apparently normally $6.99/lb, were dropped down to $1.99/lb. My parents were all too eager to load the car with 20lb of salmon ...
0
votes
1answer
14 views

Preparing a fresh bag of spinach: To Stem or Not To Stem

In the past I have always de-stemmed my fresh spinach leaves. But I am wondering, is that necessary? I'd like to prepare as-is.
2
votes
0answers
19 views

Lemon juice as a natural preservative for soups

Can lemon juice be used as a natural preservative for soups? Additionally, Russian soup Borsch has a lot of cabbage in it, as far as I know that makes it last longer. Do you think cabbage can help ...
0
votes
0answers
38 views

What order should I add ingredients when making soup?

I am a student with no cooking experience and a very low budget. The former forces me to cook as cheap as possible and I think soups in general are the most cost efficient meals out there, since they ...
1
vote
0answers
18 views

Why did my chocolate icing exude its cocoa butter?

I tried making Corriher's "Luscious, creamy chocolate icing" for the first time. 340 g milk chocolate (I love Hershey's) 225 g semisweet chocolate 28 g light brown sugar a pinch of salt 5 ml ...
-2
votes
0answers
36 views

HELP! cooking homework i can't figure out! [on hold]

I have a cooking worksheet for school and I can't figure these questions on the sheet so if you know the answers, can you please add the word with the number next to it? Thank you. 1. What helps to ...
1
vote
1answer
29 views

Smoking a blade steak

I live in Australia where smoked BBQ isn't really common. I asked the butcher what he'd recommend for smoking and he suggested a blade steak (I believe it was). It weighs about 1.5kg / 3.3 pounds. ...
0
votes
1answer
33 views

How long does coconut curry last in the fridge?

I have three day old green coconut chicken curry in the fridge and am wondering if coconut milk goes bad very quickly. (This is complicated slightly by the power cut we had two days ago for 12 hours. ...
2
votes
2answers
51 views

Emulsifying ingredients for vinaigrettes

My weekday vinaigrette recipe goes something like: 1 part olive oil 1.5-2 parts seasoned rice vinegar dollop of Dijon mustard put into sealed container, shake, pour This emulsifies nicely thanks ...
0
votes
0answers
47 views

Why does my cakes fall?

When I bake cakes from scratch they fall in the middle. When I bake boxed cakes they do not fall. I do not know if I am overbaking or using too much liquid.
1
vote
1answer
33 views

What do you get when you reheat and cool clotted cream?

I made clotted cream and tried to heat it for serving. It immediately disintegrated so I tried to salvage it by freezing it. It solidified into something yellowish and left some liquid at the bottom, ...
4
votes
1answer
51 views

Sweetened Condensed Milk in Carnitas - What Does it Do?

I plan to make carnitas soon with a lovely pork shoulder that wants out of my freezer. I've made carnitas many times before; what's not to love about Mexican pulled pork? I've never used sweetened ...
5
votes
1answer
134 views

Making Tamales using a corn meal alternative

What can I use to make tamales other than corn meal? My son is allergic to corn.
2
votes
2answers
44 views

How to store no yeast dough

I need to store a no yeast dough (water, flour, butter, salt) for verenyky for about 40 hours. What would be the best place: fridge or freezer?
2
votes
1answer
40 views

Can I make microwave frozen ready pizza?

I would like to make frozen pizzas and heat them in the microwave. I understand that to warm in oven would be better but I don't want to use an oven. I want to make my own frozen ready pizza and heat ...
0
votes
0answers
46 views

Why does Cauliflower taste so awful? [on hold]

I've tried baking, grilling, frying, and boiling cauliflower. I've tried everything from salt to cilantro (which I discovered tastes like dirty soap), and even the all powerful cheese. Is there ...
0
votes
1answer
31 views

What is the target internal temperature of pork back ribs for maxium tenderness?

Although there are many variations for how to cook 'baby back' ribs, there seems to be scant information concerning the target internal temperature of the meat when finished. The question may be ...
3
votes
1answer
574 views

Sugar/salt frosted around the top of a cup/mug

Recently I managed to accidentally get a bunch of raw sugar crystals stuck to the rim of a mug of tea. Drinking the tea over the sugar, being able to balance out the tartness and the sweetness as I ...
0
votes
0answers
68 views

5 Gallon Drinking Water Container

I'd like to buy a 5 or 6 gallon container for drinking water. I don't like plastic. One option is a glass carboy. But it's easy to break a glass carboy. Another option is a metal container. I guess ...
1
vote
2answers
96 views

Is it a good idea to use cardamom in chili?

I am preparing a chili for a contest. The recipe calls for cardamom (along with chili powder and cumin). I have never cooked with it before. From my research, it seems this spice is used more commonly ...
1
vote
1answer
33 views

Can whole pablanos be frozen whole?

My neighbor brought me several pablanos & I can't use them all right now. Can they be frozen whole?
1
vote
1answer
28 views

regarding chocolate chip cookies [duplicate]

I use the chocolate chip recipe on the bag but double the vanilla and add more chips than called for. I also add a bit more flour. What I want to achieve is that old time chocolate chip cookie that ...
2
votes
3answers
66 views

Käsespätzle like the ones in Bavaria

I'm really impressed how here in Bavaria people can cook some delicious things... Well I fell in love with Käsespätzle. I keep having trouble making them just like at the restaurant, where no matter ...
0
votes
0answers
26 views

Is roast beef left out overnight safe to cook again? [duplicate]

I left fresh cooked roast beef out in a sealed container overnight on my counter. I put it in the fridge as soon as I realized this morning. I was going to use the leftovers for stew. Is it still OK ...
4
votes
1answer
35 views

How to Judge the Appropriate Feeding Schedule for Immature Sourdough Starter

I am a week into the development of sourdough starter. I initiated the starter on spring water and a flour mixture that is 1/2 whole grain rye (Hodgson Mill) and 1/2 whole grain wheat (King Arthur). ...
1
vote
1answer
37 views

Does vinegar have the same function as tartaric acid in a pavlova?

My recipe for pavlova roll has 4 egg whites, 1 teaspoon vinegar and 1 teaspoon cornflour in it. Would you suggest adding cream of tartar? If I doubled the mixture how long would I need to bake it?
1
vote
1answer
23 views

How long can pie batter stay in the refrigerator? [duplicate]

If I prepare a mixture for pumpkin pie or sweet potato pie, which has eggs in it, how long is it safe to stay refrigerated before I pour it in a pie shell and bake it?
1
vote
3answers
121 views

Ate steak with the layer of fat kind of undercooked, is it dangerous?

I bought a nice steak from a very good butcher yesterday. It was marinated in garlic and oil. Tonight, I cooked it for about three minutes on each side (probably more). The layer of fat on the ...
2
votes
1answer
44 views

Sour pickles with Calcium Chloride?

I've read that putting grape leaves with your brine will help pickles stay crunchy. But those are hard to find. I've also heard that Calcium Chloride does the same thing. Bubbies uses it, in fact. ...
2
votes
2answers
113 views

Why is delivered pizza often oily?

Forgive the heresy, but I've recently had some pizza delivered. I noticed it was quite oily, and I have seen and heard horror stories of pizza basically drowning in oil. This does not happen when I ...
7
votes
1answer
291 views

Can excess oil make french fries soggy?

My co-workers and I are in a debate. We brought some french fries home from a fast-food restaurant in paper bags and they got soggy. My co-workers maintain that the combination of steam and soaking in ...
5
votes
4answers
121 views

Leaving the ladle in the soup considered harmful?

There's this belief in my family that leaving the ladle in the soup is bad, but nobody actually seem to know why it would be bad; it's really just a persistent piece of family lore. I never really ...
1
vote
0answers
56 views

How much dry ice should be used to keep this much dough frozen in a box of this size?

I would like build a package with frozen food products (to -18 °C). The products are small balls of pizza dough (diameter of 4 cm). Total dough ball weight is 10 kg (333 balls, 30 grams each). I'm ...
8
votes
5answers
2k views

Boiling Chicken Breast (or any meat) before cooking to cook evenly

Good day. I've had another disagreement with my mother on how to cook Chicken Breast. I know it seems like a small topic and it is situational, but do consider it. The scenario is this, let's say you ...
0
votes
0answers
15 views

About caffeine levels and how to measure them [duplicate]

How do you measure for caffeine levels in liquids?
1
vote
1answer
60 views

Korean rice cakes (tteok) sold unrefrigerated

I bought some tteok, cylindrical Korean rice cakes, that were displayed on a table. It didn't have a date on it. They seem to need soaking before cooking as they are not very soft but only packaged in ...
1
vote
3answers
66 views

What can I substitute for tomato paste to thicken a marinade?

This recipe calls for 2 TB tomato paste in the marinade. I assume it is to thicken it so more stays on the meat and veggies. I don't want to open an entire can of tomato paste just to use 2 TB. Can I ...
3
votes
3answers
84 views

Beef and veggies in crock pot turn out hard and tough

I have a Hamilton Beach 6 qt Set 'N Forget Programmable slow cooker, and I keep having the same problem-- when I try to make beef stew, the beef comes out almost inedibly tough, and the veggies don't ...
0
votes
1answer
52 views

Another crockpot error

I accidentally set my crockpot, with raw chicken and broth, on warm for a little less than one hour. I read answers to a similar question, but since this is chicken and only for 1 hour, I thought I'd ...
2
votes
5answers
144 views

Baked item that would catch on fire/smoke?

This is an odd question. Are there any suggestions as to what baked items would catch on fire or smoke (possibly from being forgotten for a few extra minutes) and make a big mess? I am researching ...
1
vote
3answers
74 views

Can refrigerated shredded mozzarella cheese go bad if the refrigerator door was left open overnight?

A bag of shredded mozzarella cheese was in my refrigerator. The door to the refrigerator was left partially open overnight. Can I still use this cheese or should I discard it?
1
vote
1answer
43 views

why do some pavlova recipes have cream of tarter to be added

What is the function of cream of tarter when it is included in a pavlova recipe. Some receipes do not require it.
1
vote
2answers
36 views

Halloumi ended up too soft

I made halloumi at the weekend using this process with cows milk. The rennet I used had a best before June 2014 date on it. The cheese came out fine and tastes good after being brined. However when ...
-4
votes
2answers
78 views

What is thet difference between venison and veal?

What is the difference between venison and veal? I often read about these two things but I'm left wondering what these two things are and what the difference is between the two.
9
votes
5answers
2k views

What is water temperature after electric kettle switches off?

My tea preparation prescriptions says to prepare it using water heated to 96 Celsius degrees. When water heated in standard, typical electric kettle reaches this temperature? Is it immediately after ...
1
vote
0answers
41 views

How should I prepare venison hind leg sous vide?

I have a piece of venison I want to cook. On the package is says "hind leg". It is a 1kg piece without bones, in a rather round shape. I want to use sous vide on this piece, but I am not at all sure ...
2
votes
2answers
65 views

how early can I put food into a slow-cooker?

I am considering getting a slow-cooker. I leave for work by 8am, return about 4pm and feed my family dinner about 5pm. Can food sit in the slow cooker that long? Thanks.
3
votes
2answers
690 views

What is the white film on my wet carrots?

I was juicing carrots tonight and was getting rid of (juicing) some older baby carrots that nobody wanted to eat. They felt a bit "slimier" than usual, but smelled fine, and I haven't had any ...
3
votes
3answers
61 views

How to pan sear salmon without burning the skin?

I cook salmon all the time but one issue I'm having lately is burning the skin. I do most of the cooking on the skin, so I know it's going to be little crispy, but I don't want it to look burnt. ...
3
votes
1answer
78 views

Need Help on Cooking Thick Pork Chops to Temperature

Recently I attempted once again to pan-saute bone-in pork chops. I have a recipe which calls for 1" thick such chops. I had a choice between selecting 1/3", or 1.5" chops. I chose the 1.5" ones. The ...

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