2
votes
1answer
11 views

Will a grill pan reduce oil splatter when pan-frying steaks?

I have recently started cooking steaks at home and I really enjoy it. BUT I really hate the oil splatter all over my kitchen floor and stove top after I'm done cooking. I am already patting my steak ...
1
vote
0answers
38 views

Why commercial gummies do not melt?

I've noticed that commercial gummies do not melt, even when they are left in the sun, while home made gummies melt even at room temperatures sometimes. What is the secret ingredient? Sugar?
1
vote
0answers
34 views

Can you make nut butters without dehydrating nuts?

It's normally recommended to soak nuts, then dehydrate them and at some point in the future make your nut butters. Now what if you want to bypass the dehydration process, I understand there will be ...
2
votes
2answers
51 views

Pork chops: low and slow or high and fast?

How hot/long should I bake my porkchops (bone-in)? I've done a bit of google searching and have gotten mixed results. Is it better to do the low temp slow baking or high temperature but quick? Why?
1
vote
0answers
26 views

What is the most cost effective way at home to dehydrate nuts?

I have recently been looking to make some nut butters and one of the main things everyone talks about is soaking the nuts then dehydrating them. After googling all I can find out about is using the ...
1
vote
1answer
66 views

Keeping Food Hot & Delicious

I'm having a large amount of guests over tomorrow and I wanted to know how can keep large portions of food hot and ready to serve without it getting cold or damp, while also keeping my deserts cool ...
0
votes
0answers
40 views

Why does white rice taste better than brown? [on hold]

I dont know whether this question is suitable to be asked here, but I'm dying to know why is that so. Is it that it's milled and polished that's making it tastier or is there some other reasons?
1
vote
1answer
29 views

Homemade/DIY Frozen Vegetables: Can steaming be used instead of blanching?

I want to try making my own frozen veg since they go bad fairly quickly in my fridge. I've got carrots, beans and some greens. I've never blanched anything before, so I'm willing to try, and I ...
0
votes
0answers
26 views

dehydrating puree food

Can I dehydrate chicken cooked in water, purreed and mixed with purreed vegetables and mashed potatoes. Like a stew. Something that would be crisp like a chips then dissolve easily when eaten. All ...
0
votes
3answers
93 views

Why to remove skin and seeds of tomatoes when we puree them?

I tried a couple of recipes which demanded tomato puree which was eventually cooked as part of the gravy. The gravy turned sour even after cooking it covered for more than 15 minutes. Is that because ...
1
vote
3answers
69 views

How to replace Bouillon cubes without making them on my own

As far as I noticed the Combination consisting of Bouillon Cube, Wine and spices can make up a good basis for many vegetarian dishes, for instance with Pasta or Rice. I am using a particular sort of ...
1
vote
0answers
60 views

Substitutes for Agave Nectar

What can I substitute for 1/4 cup of agave nectar in a coconut rice pudding recipe? I am glucose/gluten intolerant.
1
vote
1answer
46 views

Avoid ice crystals in frappuccino

Starbucks' frappuccino has a fairly smooth consistency and mouth-feel. When I attempt to make something similar with my stick blender, I tend to end up with a layer of ice crystals floating on the ...
1
vote
1answer
46 views

Please Help Me Solve a Gumbo Roux Mystery

I’ve got a question about gumbo and roux that has me stumped, I’m hoping somebody out there can solve the mystery. I made a gumbo on Sunday. First I made the roux, using equal parts flour and oil, ...
12
votes
1answer
919 views

How to clean an octopus - and is it worth it

I've bought an octopus from my fish monger, but, when I asked if he could clean it, he openly admitted he's never done octopus before and doesn't know how. Well, neither I do but I've taken it on ...
2
votes
1answer
86 views

How to make Coconut/Chili Sauce (based on Photos)

This is a Vietnamese dish described in the menu as "Scampi with Coconut/Chili Sauce". Can anyone tell me what ingredients I would need to make this sauce at home? I enclose two different variants ...
0
votes
2answers
48 views

What's the fastest way to cook fluffy white Jasmine rice?

From raw grains until ready to eat, what's the fastest method you can think of to get fluffy white rice (Thai Jasmine variety). I've tried using a pressure cooker and it's pretty fast, but there's ...
2
votes
2answers
85 views

Is my microwave still safe to use after accidentally heating metal in it?

My small kid used a metal bowl in a microwave oven and there was a spark. I immediately switched off the oven. There was a burnt mark on the left side of the oven. Though the microwave oven switches ...
0
votes
0answers
55 views

What can I use instead of cheese? [on hold]

My husband is allergic to milk products, so I am looking for a filling that doesn't have cheese. I think I;ll try a combination of bacon bits, apricots, onions and walnuts. with a spoonful of ...
0
votes
0answers
48 views

What types of food is suitable to be prepare at home and to be eaten during tea breaks? [on hold]

As a parent, I need to prepare some food for my child's tea breaks - usually about 2 pm to 3 pm. I know some food cannot last that long. So, my question is what types of food are suitable to be ...
4
votes
1answer
73 views

What is the easiest way to remove chicken leg/drumstick tendons?

I would like to make chicken drumsticks / legs (with skin on) easier to eat by removing the tendons and the fibula bone. Cook's Illustrated mentions this technique: Holding a paring knife just ...
2
votes
2answers
128 views

Quick and Easy Beef Stew and Dumplings

I want to combine two off the shelf products with existing recipes into a single off the shelf heat and eat ready to go meal. Dinty Moore Beef Stew & Dumplings Pillsbury Slow-Cooked Chicken and ...
1
vote
2answers
39 views

Making whole wheat bread in a bread machine? What kind of flour?

Disclaimer: I may not know what I'm talking about, feel free to correct me if you think I'm making a fundamental error. I just got a bread machine and I love it. It's so easy! But I'm ...
3
votes
1answer
32 views

How do I neutralize melter honey?

I was wondering how to neutralize melter honey into more of a straight sugar base and get the acid levels down.
-1
votes
1answer
63 views

Developing good knife skills [on hold]

How long does it take to develop proper, fast, "fancy" knife skills? Right now, I'm at absolutely nothing. I can barely manage to cut an apple without nearly murdering myself.
2
votes
1answer
42 views

Making cherry ice cream, should I macerate the cherries?

I am going to be making cherry ice cream, I haven't used cherries before but in making strawberry ice cream I have always macerated the berries. Should I do the same for cherries, the few recipes I ...
2
votes
1answer
56 views

Coffee roasting, worth upgrade from popcorn popper

I've been roasting for about 3 years and have gone thru about 3 or 4 poppers for roasting coffee. The machines wouldn't stop working I'd just notice they slowly started taking longer and longer to ...
0
votes
2answers
53 views

Frying fish without it falling to shambles [duplicate]

How on earth do I pan fry fish without it turning to hell? For the fish: Stainless steel pan Oil heated until it sizzles when droplets of water are thrown in Plain fish, skin side down first Try and ...
0
votes
1answer
47 views

How to remove dirt from inside green/spring onions?

I love spring onions (I believe they're called green onions in the US); I use them in salads and to add flavor. The problem is, whenever I get them from the supermarket, they're filled with dirt. No ...
4
votes
1answer
753 views

Very unusual kitchen tools

I found this very interesting post. I can guess what some of them must be but have no idea about the others. Can someone please help identify these:
2
votes
5answers
1k views

How can I make parmesan spreadable?

I can't get enough of parmesan cheese. I often find myself taking pieces off of the block, or shredding it just to dump it straight into my mouth. I always wished there was some way to somehow ...
1
vote
2answers
80 views

How safe is it to combine flavor extracts?

I experiment a lot with food combinations, and I know enough about their chemistry to avoid the particularly terrible ones. However, I know too little about flavor extracts to apply the same logic. ...
0
votes
0answers
52 views

What are the most common kitchen tools and utensils universally?

What are the most common kitchen tools/utensils universally? In particular, the different types of knives, spatulas, cutting boards, etc., which are the basic general knowledge kitchen tools that are ...
2
votes
0answers
82 views

Bell Pepper Mousse - won't charge or discharge

I made an ISI Whip recipe for Bell Pepper Mousse, chilled the mixture in the container for 2 hours, then charged the mixture twice, heard gas release, shook it vigorously 20 times and it would not ...
1
vote
1answer
50 views

Chocolate seized during dipping, how to prevent it?

I used a double boiler (two pots) to melt chocolate for truffles but half way into dipping the truffles in the chocolate, the chocolate hardened and became very clumpy. How do I keep the melted ...
1
vote
0answers
49 views

Can this ratatouille be saved?

I just made a batch of ratatouille using green bell peppers. There is a bitter metallic taste. Is there anything I can do to salvage this batch? This is what I did. Olive oil was used throughout. ...
1
vote
1answer
67 views

What is the spicy kick in “Kraft Tangy Spaghetti” box meal?

So, since I've lived at home, there has been a boxed spaghetti mix that has always been especially good to me. The thing I like about it is a subtle heat of some kind of pepper or spice. I've tried ...
3
votes
1answer
378 views

Cooking ribs weirdly?

So my brother who's pretty inexperienced brined his ribs, smoked them for an hour, put it back in the brine/fridge, and plans on sous vide+searing them. Is there danger in putting the cooked pork back ...
10
votes
3answers
2k views

Is it valid to claim that a jam contains no preservatives?

Some commercial jams state on the label that they contain "no preservatives", or are "preservative free". As I understand it, jam is a type of fruit preserve. Like most fruit preserves, it is ...
2
votes
1answer
45 views

Can vegetable enzymes kill yeast? [duplicate]

I used a juicer to juice vegetables. Then, I used the juice in making bread. Some of my friends said that something in vegetables affects the fermentation, namely the enzymes. They said it can kill ...
3
votes
0answers
67 views

How to make a cover for a molten cake?

I recently visited a restaurant called Zuma, and they had this unbelievable chocolate molten cake. As you can see they have a cover on top, like a sheet of chocolate. How would one make this? I am ...
4
votes
2answers
142 views

Is there such a thing as too much vanilla?

I have been making cookies for decades and I have noticed a dramatic change in quality based on the usage of vanilla. Using weak vanilla or just not enough will lead to bland cookies, oftentimes ...
1
vote
2answers
50 views

Too much cayenne chilli pepper

I have added cayenne chilli pepper, instead of cayenne pepper, and (I think too much) to my green tomato chutney. How can I reduce the spice and still be able to store the chutney?
-1
votes
0answers
28 views

Rancid Walmart flour [duplicate]

The flour I've been buying at walmart lately smells like dead rats(I would guess they would smell like this). Real strong, does not seem to change the taste of my cooking. I am planning on going back ...
0
votes
2answers
654 views

What is this spoon-like kitchen utensil with a rubbery head and wooden handle called?

What is this utensil or kitchen tool called that has a rubber-like head and a wooden handle? What is it used for?
3
votes
1answer
102 views

Effect of undutched cocoa on baking

I'm trying to add unsweetened non-dutched cocoa powder to a biscotti recipe (this one). I've read that this type of cocoa is strongly acidic. Will I need to make any changes to the quantities of ...
1
vote
1answer
52 views

Substitute for coconut in macaroons

Looking over several chocolate macaroon recipes, several of them use coconut in conspicuous amounts (such as this one or this one). What is an appropriate substitute for dried coconut here? It seems ...
0
votes
1answer
55 views

wusthof ikon or shun classic? [closed]

I'm using some Victorinox Fibrox knives currently and looking for an upgrade for my knives. After hours of reading review, I'm slightly leaning toward Shun because of its sharpness, harder steel, ...
2
votes
1answer
32 views

Storage of cheese starter cultures

I have decided to give a go at home cheesemaking. I got a nice book by Mary Karlin, which seems to explain things relatively well. Now, most recipes would call for something like 1/4 tsp of starter ...
0
votes
3answers
89 views

Should I use a base to offset the sour in overripe sourdough starter?

My starter is active and mature, but sometimes I don't have time to check and feed it at its optimal activity for my preferred sour (very slight). This means by the time I get to feeding it, it's ...

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