2
votes
2answers
16 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 ...
0
votes
0answers
22 views

Alternative for Buffalo wing sauce

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
392 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 ...
1
vote
1answer
52 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 ...
1
vote
0answers
14 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 ...
0
votes
0answers
27 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
31 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 ...
1
vote
0answers
29 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
31 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.
1
vote
1answer
32 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
40 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
67 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
70 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
31 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
27 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
47 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
20 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
44 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
35 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
23 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 ?
5
votes
1answer
37 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
81 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
36 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
40 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
22 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
51 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
30 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
13 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
20 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
16 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
51 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
64 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
27 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
1answer
74 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
12 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 ...
1
vote
1answer
76 views

Using heavy cream vs whole milk

Can I substitute heavy cream for milk. I am making crepes for manicotti and am wondering if they would be fluffier.
3
votes
1answer
40 views

Smoking without wood chips

I am smoking baby back ribs using an electric vertical smoker. Given that most food absorbs smoke for an hour or two before saturating, what will happen if I stop adding wood chips after about two ...
1
vote
0answers
46 views

Bubbles in canned tomato sauce

I put up two quarts of fresh tomatoes for sauce yesterday. They were in the hot water bath for 45 minutes. This morning they are cold & I thought ready for the cupboard. I notice many air bubbles ...
0
votes
1answer
25 views

Does the fatty acids in olive oil convert into trans fatty acids when heated?

There is not much I can add on the title without going off topic, just was wondering about it. Any seasoned advice?
2
votes
0answers
63 views

Vegetarian replacement for pork mince in Chinese style stir fry

In Chinese cuisine it's very common to start a vegetable stir fry with a bit of minced meat, typically pork, to give the dish a deeper flavor. To make a vegetarian version I usually just leave this ...
0
votes
0answers
26 views

what is the best choice to consume [closed]

I have a bit of a dilemma on my hands I have a choice between: Grilled Lemon & Garlic Chicken Oaky Smoky Houmou (V) Classic Nachos Crispy Goat's Cheese Bon Bons Butterflied Breaded Shrimp ...
3
votes
1answer
72 views

Does kimchi always have live cultures?

A lot of the kimchi I see in stores doesn't say "live and active cultures" like yogurts and kefir. I'm trying to up my probiotic intake, but I'm not sure if all the kimchi I get is helping me towards ...
3
votes
2answers
57 views

Can fruit juice be used to hold a cheesecake crust together?

I'm thinking of changing a Mocha-Mint Cheesecake recipe of mine to a more plain Peach Cheesecake. Among the other things that need to be modified, I was thinking of instead of using butter as an ...
3
votes
1answer
75 views

Do sprats need to be gutted?

Do you need to gut sprats before cooking & eating them? i.e. is it safe to eat them (so long as they're cooked). do they taste ok (to the average non-squeamish person happy with a bit of fish ...
9
votes
2answers
386 views

how long can you keep uncooked lentils - red and brown

how long can I keep uncooked lentils in my pantry?
0
votes
0answers
40 views

Do cinnamon, mint and saffron turn bitter?

I have noticed that when I use either of the three (cinnamon-mint-saffron) spices/herbs in savory dishes they tend to turn them bitter. With the saffron I know that you only need a pinch but even that ...
0
votes
0answers
67 views

In Belgium or from where to buy this grill over rack, steamer rack?

I have this microoven which has grill functionality. But to grill chicken like following picture: i do not have that stand (steamer rack) which is holding the chicken on top. Do you know in ...
1
vote
1answer
38 views

How long do vitamins last in multivitamin juice?

I like to drink multivitamin juice similar to this, but it takes me a 3 or 4 days to drink whole carton. How long will these added vitamins last, when kept in the refrigerator? How long will they ...

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