0
votes
0answers
14 views

Storing food in dry ice box. How much of the dry ice?

I would like build a package with frozen (to the temperature of -18 ° C.) food products. The products are small balls - diameter of 4 cm. Balls are made from pizza dough.Total balls weight is 10 kg. ...
2
votes
2answers
461 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
13 views

About caffeine levels and how to measure them [duplicate]

How do you measure for caffeine levels in liquids?
1
vote
0answers
29 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 ...
0
votes
3answers
43 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 ...
2
votes
3answers
47 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
34 views

Another crockpot error

I accidentally set my crockpot, with raw chicken and broth, on warm for a little less than one hour. I answers to the similar question, but since this is chicken and only for 1 hour, I thought I'd ask ...
2
votes
5answers
102 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
48 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
35 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
1answer
24 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 ...
-3
votes
2answers
61 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.
7
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
24 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 ...
1
vote
1answer
38 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
642 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 ...
2
votes
3answers
49 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. ...
2
votes
1answer
67 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 ...
2
votes
2answers
151 views

How to classify the parts of a recipe ingredient?

I'm build a recipe app/website, and I'm interested in how to properly classify the sections of an ingredient (as you would find in a cookbook or on a website) with regards to the terminology. Let me ...
3
votes
0answers
29 views

How do I avoid gummy, unworkable pasta dough?

I've tried several times to make egg pasta from scratch. No matter how much flour I add or how much I knead, the result is the same: the dough is too sticky to pass through a pasta roller or even to ...
1
vote
1answer
32 views

How do I roll or wrap up pasta into a log-like shape for presentation?

How do I roll or wrap up pasta into a log-like shape for presentation? Example 1, Example 2, Example 3 Do they use some kind of tool to wrap the pasta around?
1
vote
1answer
39 views

My chocolate-chip cookie expanded after baking

I have been making the same chocolate-chip cookies for a while. Last week, after baking a batch and removing from the oven, they expanded and became flat. Usually they stay in the same shape when ...
10
votes
3answers
1k views

Why not cover the pot?

I have noticed some foods, such as quick-prepare ravioli, specifically state not to cover the pot when warming them. Why should the pot not be covered? I am especially interested in knowing when I ...
-1
votes
2answers
39 views

Pavlova Roll failure

Why did the merengue in my pavlova roll turn out rubbery in consistency. Was it baked for too long. It was baked at 170 deg for 10 min then at 150 deg for an hour. then switched off the oven and let ...
2
votes
3answers
81 views

What is the charcoal snake method and how does it work?

I've read in places about using something called the charcoal snake method for slow smoking in a kettle bbq. What is it and how does it even work? Here's an example picture.
1
vote
2answers
46 views

missing ingredients in banana bread

I have my grandmothers handwritten recipe for banana bread. the paper tore and I lost some of the recipe. it calls for 1 1/2 cup sugar, 2 cups flour, 3/4 tsp baking soda, 1/2 cup of milk, 1 tsp ...
1
vote
1answer
43 views

Coating/skin on Quorn Sausage - is it edible?

I bought some frozen Quorn Hot Dogs (Frankfurter style). After boiling some there was a transparent, filmy outer skin/coating that came off when I was cutting them. It felt plastic/rubber/paper-like ...
0
votes
0answers
13 views

Ideas for lunch including chicken and salad [on hold]

I want some ideas for a lunch meal, I am tired of simple sandwiches. What I want to include is more fibre and maybe less carbs as it tends to make me sluggish. I guess what I want is to include some ...
1
vote
1answer
25 views

yeast substitutes and proper measurements

I was wondering if I could get some advice as I have intolerances to yeast and have heard of a few substitutions from: baking soda, baking powder, lemon juice, milk and yogurt. The question comes to ...
2
votes
1answer
40 views

How to convert a chocolate fudge frosting recipe to white chocolate?

I love the Betty Crocker recipe for fudge frosting! My problem? I really need a white chocolate instead of a cocoa frosting and have no idea how to substitute white chocolate for the 2tbsp cocoa the ...
1
vote
0answers
31 views

Can I add Xanthan Gum to cookies made with all purpose flour to decrease softness which causes cookies to break?

Use a shortbread recipe which adds eggs to the basic recipe of flour, butter, sugar and flavoring. The cookies taste fantastic, but break too easily. Need to ship the cookies as gifts, but they are ...
4
votes
1answer
27 views

Reliable Cookie-to-Butter Ratio for Crumb Crusts

I'm trying to find a general and reliable Cookie-to-Butter ratio (or weights) that I can use when I make crumb crusts for no-bake pies. My old baking textbook, On Baking: A Textbook of Baking & ...
3
votes
1answer
40 views

Should I get the small or large size of a pour over brew device when I'm only brewing one cup? (eg. Hario V60, Woodneck)

Assuming that I am only going to brew a cup of coffee for myself and won't be brewing more than one cup at a time, should I still get the larger of the two sizes (or three sizes in terms of the V60) ...
0
votes
2answers
75 views

How much salt is needed for “Coq au vin”

How much salt is needed for "Coq au vin" (one rooster, 1.5 kg) and when should it be added?
0
votes
0answers
39 views

Using Agar Agar for Jelly Making

I use Agar Agar instead of fruit pectin because it is "cleaner" and I have more control over the sugar. However, I found a recipe for garlic jelly and forgot that it will not set if using agar agar if ...
2
votes
0answers
67 views

Why is it necessary for Turkish Coffee to start brewing with cold water?

In nearly every Turkish Coffee making recipe I have found them recommending us to start by putting coffee in cold water and then bring it to boil. Why is it necessary for Turkish Coffee to start ...
2
votes
0answers
29 views

How to add flavour coating to gelatine or starch capsules?

I have gelatine and starch capsules of differing colours and sizes that I use for supplements and the like. In some cases, I would like to coat the capsules with differing flavours! A sort of sensory ...
2
votes
1answer
63 views

Advice for Rice balls in bulk

I have my own variant of japanese rice balls that I was hoping for some advice on. One thing to keep in mind is that I'm a college graduate student and put a high priority on minimizing costs and ...
0
votes
0answers
18 views

How long can a can of food be kept in fridge before opening? [duplicate]

I put a can of unopened pork n beans in fridge to get cold for next day and they were pushed to the back and fogoten. How long will they be ok to eat,?
1
vote
2answers
114 views

Why the pizza is able to “recover” so quickly?

Assuming that you ever saw someone making a pizza out of a dough, you probably noticed that usually they push with quite some energy the dough down and use the other part of their energy to enlarge ...
0
votes
1answer
46 views

Rule of the thumb for judging the leavening?

I have done a focaccia and a small piece of dough to see if I can make bread with the same recipe I'm using for the focaccia . Both dough have almost doubled in size in about 9 hours, and I have used ...
2
votes
1answer
82 views

Proper use of Rhubarb

What is the proper way to prepare rhubarb as to not poison anyone? What parts of the plant is poisonous? and what general precautions should be done when making food involving rhubarb?
3
votes
5answers
102 views

How to make sure that potatoes are boiled properly?

I once boiled some potatoes of average size, by inserting a fork into them I thought they were boiled properly but cutting them in half, I saw the center is still raw with a lighter color. So how ...
6
votes
4answers
2k views

Will swapping the red wine in my spaghetti bolognese with port wreck the dish?

We were out of red wine when cooking spaghetti bolognese today, but eyed off the port as a possible substitute. We decided against it but were left wondering. I imagine you'd have to halve the ...
1
vote
4answers
113 views

How to see if cast iron cookware is enameled?

I have found a cast iron grill manufactured by the French company Le Creuset. This cookware is probably around 20 years old and you can see a picture of the same model below. I'm wondering if this ...
1
vote
5answers
126 views

How can I start down the path of eating less meat?

Recently I've been giving more thought to the idea of moving toward a more vegetarian diet. The trouble I've encountered, though, is that it seems hard to find recipes and eating suggestions that are ...
1
vote
2answers
108 views

power failure and a slow cooker

I put a beef stew recipe in to my crock pot this morning at 7 am and set it for 8 hours on low. At 1 pm, the power went out for a few minutes. When power was restored, the slow cooker did not come ...
4
votes
1answer
54 views

Broiler Drawer vs Oven Broiler?

I'm considering purchasing a new freestanding gas range and would like to hear pros and cons of people's experiences with an broiler drawer under the main oven or having the broiler element inside the ...
0
votes
1answer
44 views

Are beets related to turnips?

We recently made fresh beets, which was a new experience for me, and I was surprised to discover that a freshly cooked fresh beet tastes quite like a similarly cooked turnip. Is there any connection ...
3
votes
3answers
164 views

How to remove the flavor from whisky stones?

I made the mistake of buying these awesome whisky stones (soapstone) to chill my drinks. Besides the fact that they don't cool the drink down a lot, they acquire a freezer taste and ruin the flavor of ...

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