0
votes
0answers
7 views

Cooking pork roast ahead of time for Christmas?

I need to take a rolled loin pork roast to Christmas lunch. I will cook it at home and take it with me but we will not be eating until an hour after we arrive. My question is, how do I cook the roast ...
0
votes
0answers
5 views

Fudge not setting up— any salvaging possible? Alternate uses?

I made fudge with evaporated milk I made myself. Added this to butter and sugar and heated. Added this to chocolate and stirred enough to mix. Poured into 8x8 dished and left to set up. No such ...
0
votes
2answers
21 views

How do I make my sourdough bread dough stretchy and not have it tear?

I've been trying to make chewy sourdough bread and it's not going as planned. I read somewhere that if you mix and knead the bread a lot and avoid adding a lot of sugar and use a lot of water that ...
1
vote
2answers
12 views

What is the best temperature for the soft-ball stage?

I want to make peanut butter fudge. My dad can make it perfect by just eyeballing it and dropping a spoonful in cold water to know when it is just right. but I have never been able to do it that way. ...
0
votes
0answers
10 views

How to cook Brussells Sprouts and sweet potates in one oven?

I need to roast the Brussels sprouts at 350 for 40" and bake the sweet potatoes at 425 for 60" in one oven. How should I do it?
1
vote
0answers
6 views

Using Milk Chocolate instead of unsweetened chocolate in a pie

I would like to make a chocolate silk pie for Christmas. I have a LOT of unused Milk Chocolate left over from a wedding and so that's why I am using the milk chocolate. Most of the recipes that I've ...
2
votes
0answers
9 views

I am using agave instead of sugar, do I add more flour to keep things right in cookie dough?

I want to use Agave liquid sweetener instead of dry sugar. How much extra flour would I need to use to offset the extra liquid?
0
votes
1answer
26 views

Can't I just grease the Baking Sheet instead of using Parchment Paper

Recipes such as http://paleoleap.com/avocado-banana-chocolate-cookies/ say to line baking sheet with parchment paper. Why can't we just grease the baking sheet?
2
votes
0answers
15 views

Why does a cold saturated sugar solution melt chocolate?

In this YouTube video at 3m22s, a chocolate easter egg melts when a cold saturated sugar solution is poured into it. Why does a cold sugar solution melt the chocolate? I would totally understand if ...
2
votes
2answers
27 views

Buttermilk substitute for making creme fraiche?

I want to make creme fraiche. I have 2 cups of heavy cream, but I can't find any buttermilk in my Country. I've read that it can be substituted with lemon juice, or vinegar mixed with milk. The ...
1
vote
1answer
12 views

Reducing Heavy Whipping Cream

Can this be done the day before using it for a sauce? Because of a time crunch, I was wondering if I could reduce the heavy whipping cream the day before I make the actual sauce?
0
votes
1answer
21 views

Local special ingredients on Cape Cod

I will be spending some time on Cape Cod and since I'm from a landlocked country, I wonder what local ingredients I could take advantage when cooking during my stay. I suppose seafood and fish are in ...
0
votes
0answers
9 views

Use by date on cacao butter

I have just used cacao butter 6 yrs out of date to make raw chocolate adding honey and raw cocoa powder. I didn't realise until after I had made the chocolate how out of date it was. Is it OK to eat? ...
1
vote
0answers
21 views

Freezing meat - whole or in pieces?

I have a beautiful, top quality beef tenderloin in the fridge. It's from my local butcher and I know it's been handeled with great care up to now.As my guests had to cancel, I'll have to freeze it - ...
4
votes
0answers
20 views

How can I make these cookies less sweet without ruining the texture?

I've finally found a snickerdoodle recipe that results in cookies with that perfect "bite": a crispy outside -- not crunchy, but an almost-infinitesimal stiffness that resists your teeth just a little ...
1
vote
1answer
30 views

When is it better to fry with oil and when is it better to fry with butter?

I usually see people frying eggs with butter and sometimes with soy oil - for example. But there are a lot of other ocasions in which these two options appear. My guess is that there are kinds of ...
1
vote
0answers
14 views

Tomato Sauce Turns Dark/Sweet

I tried to make my own tomato sauce from fresh tomatoes using a slow-cooker (for quite a long time). I gather this may not have been a good idea because the result is very dark red and it's super ...
1
vote
0answers
35 views

Mistakenly Used Egg Whites instead of Egg Yolks [on hold]

I accidentally used egg whites instead of egg yolks in my cookie recipe , but when I realized what I did I added the yolks....but my texture is not like it is suppose to be? What can I do? Any ...
2
votes
0answers
17 views

Whipped cream running permanently from siphon

I have a Kayser siphon of whipped cream. I filled it with whipped cream (not fully though), added some sugar and swung it. It works perfectly, only today it wouldn't stop. But once Ive used, it won't ...
0
votes
0answers
33 views

All my breads seem to taste and look the same

I have been working through a few different recipes from the bread bakers bible, and I can't seem to get the breads to differentiate. I am using the specified ingredients, and following the ...
1
vote
1answer
55 views

what kind of meat is used at carving stations?

If I go into a cafeteria and they have a hunk of meat on a carving board that the cafeteria is calling "roast beef"; generally what cut of meat is used? The cafeteria slices it very thin about an ...
2
votes
0answers
20 views

Will cooking meat with the thermometer in affect the cooking time?

Last night I cooked 3 pounds of chicken breast tenders using my preferred "set it and forget it" method: Preheat the oven to ~350°F Lay out tenders in an oiled baking dish & season as desired ...
2
votes
2answers
60 views

How-to Cut Baking Chocolate bar clean for perfect squares

My recipe calls for 1/2 square of baking chocolate per cookie. But trying to cut thru the bar into the indicated squares just crumble and are not neat or exact. Is there a method of somehow either ...
1
vote
1answer
84 views

Why does my pavlova always look like this?

It has circles on it every time I try to make it. And sometimes it just won't dry - it's soft; it doesn't really crack like I hope it would! It always sinks and the bottom is kinda sticky and dark ...
0
votes
0answers
20 views

How long is homemade spiced apple cider good for in a sealed Mason canning jar?

I bring the cider to a boil and simmer the spices for 15 minutes. Immediately after, I pour the cider into canning Mason glass jars with the lids that have the button. How long should I expect the ...
0
votes
0answers
24 views

How to make a coconut bar?

I am trying to reverse engineer this coconut bar. I placed all the listed ingredients together into a pot, heated it up, mixed it up, let it cool, but the result was bad. Any ideas of how to find ...
3
votes
1answer
36 views

Seeking a creamy/melty Swiss Cheese commonly available in the US

My next kitchen project is killer Reuben sandwiches with all of the components homemade (home corned beef, homemade sauerkraut, homemade dressing, fresh homemade sourdough rye bread). The one thing I ...
2
votes
1answer
35 views

How to choose the right kind of flour?

I love to cook but I'm not too much into baking. My mom is currently visiting from overseas so there is more baking going on in the house. Unfortunately, she doesn't really know English so it's hard ...
13
votes
1answer
758 views

Is there a difference between freezing meat at 26°F and 0°F?

According to this answer, you are allowed to market turkeys as fresh as long as they haven't been frozen below 26°F. What is the purpose of this law/regulation?
1
vote
1answer
43 views

What is the procedure for Pillsbury cookies?

I read the answer about spritzing the dough with a little water but my question is....do you take the dough (I buy Pillsbury in a roll) out of the refrigerator and immediately start your cookies? Or ...
0
votes
0answers
21 views

crunch and crispy honey cookies

I tried a honey cookie recipe that I found on line. The cookies came out very tasty and nice but rather soft. How do I achieve a crunch and crispy effect in honey cookies?
3
votes
3answers
60 views

How can I prevent pastry becoming soggy when it has a filling and is stored overnight?

I want to make sausage rolls the night before and store them in the fridge before cooking. I am worried that the sausage meat will make the pastry go soggy. How can I prevent this?
2
votes
0answers
76 views

I used evaporated milk instead of sweetened condensed milk in a fudge recipe. How do I fix this?

I was given a fudge recipe citing evaporated milk instead of sweetened condensed milk. Is it possible to fix this by adding sugar and re-cooking the fudge or is it just a recipe gone bad?
3
votes
2answers
52 views

Challah rolls open up when baking in the oven

I cook Challah rolls very often. Sometimes it all goes great. Some other times I encounter an issue I cannot identify where it comes from. The baked challah roll comes rises in the oven and opens up ...
0
votes
0answers
15 views

Egg Yolks in Making Tassies

I am making the pecan filling for some tassies. I have extra egg yolks, and want to know if I can use 2 yolks intstead of 1 whole egg.
15
votes
7answers
2k views

Can meat freeze from the inside out?

We received a turkey recently which was meant to be 'fresh'. When it arrived it was frozen on the inside. We are told that the fridge was probably set a bit low so the turkey froze on the inside. ...
1
vote
1answer
49 views

wet cured ham spoilage

I left a frozen wet cured fully cooked ham still in the shrink wrap in a cool water circulation last night to thaw it. At some point my wife used the faucet and set the temp on the tap up. When I ...
3
votes
1answer
65 views

What are “rye sours”?

Not the drink. I'm interested in making this bread: King Arthur Flour Caraway Rye. The recipe recommends the addition of vital wheat gluten or King Arthur's rye bread improver. This is how the King ...
0
votes
0answers
23 views

Fresh deer meat at room temprature still ok? [duplicate]

I bought 40kg of deer from professional hunter. He kept it in cold storage for 2 days after he shot it, then we cut it into small parts together in cold room. Then I took it to my home to put it into ...
4
votes
1answer
103 views

Can I use ocean water to cook my pasta?

It is said, that the water you use to cook pasta should be as salty as ocean water. So can I simply use ocean water to cook my pasta without adding salt to it?
3
votes
2answers
63 views

How do I make bread with LOTS of seeds?

A local bread shop cooks a loaf of bread that is packed with seeds, much more than a couple tablespoons. The seeds are mixed within the matrix of the bread, plus sprinkled on top and in the baking ...
8
votes
2answers
675 views

Egg yolk sizes changed over the years?

Have egg yolk sizes changed over the years? I have an old recipe from the 1950's I believe. It's called Norwegian Crowns. It calls for 2 hard boiled egg yolks. You force them through a sieve and ...
4
votes
0answers
76 views

How to make wet fries?

There's a place that does 'wet fries.' They look more like English chips though, and they're basically floppy and wet from the sauce it's placed into. The ingredients, as told by the manager, are: ...
13
votes
5answers
901 views

What is the best way to store fruit in bulk to make smoothies?

Next year for university I'm moving into a new house with a large chest freezer (a big upgrade from my current freezer drawer). I've always been a fan of making fruit smoothies with banana, milk, ...
4
votes
1answer
68 views

What's this odd stuff coming out of my meringue?

I used this (http://m.allrecipes.com/recipe/58871/authentic-french-meringues/) recipe, but added some vanilla, probably a bit extra sugar, and baked them at 185 instead of 200 with the door open.
3
votes
2answers
78 views

Is there a reason to not add salt when making a soup?

On several occasions I have had friends make soup without salt and then tell me that salt should be added only when the soup is served. I've read Why is it important to add salt during cooking? But ...
0
votes
1answer
84 views

Fully cooked ham left out for 10 hours, is it still safe to eat? [duplicate]

I received a fully cooked 13 pound pit ham from work at 12 noon. It was refrigerated when I got it. I made it home 4 hours later after running errands and it was 38 degrees outside and the ham was in ...
0
votes
0answers
13 views

Refreezing Turkey Breasts [duplicate]

Sobeys meat department called me as I had ordered Turkey Breasts only. When I picked them up there was a red sticker on the packages that said Previously Frozen....I asked the clerk from the meat ...
9
votes
4answers
236 views

Desalinating dried/smoked fish

In the metropolitan area where I live, there is truly a great selection of dried fish in various ethnic food stores, my favorite of which is herring. However, it is always very salty and I have a ...
1
vote
0answers
111 views

What is the history of the standard sheet (bun) pan?

What is the history of the standard sheet (bun) pan? Who came out with the sizing? Why that size? When did it occur? There are full size(26x18 Inch), half(18x13) and quarter(13x9). image from

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