0
votes
0answers
29 views

Why aren't all food containers recyclable? [on hold]

It bothers me that some food is sold in recyclable containers while other things aren't. I want to know if there are good scientific reasons for any of the following, or is it all just about marketing ...
1
vote
1answer
22 views

Marinate pork loin overnight?

I'm looking at this recipe: http://www.chow.com/recipes/30370-cuban-rotisserie-pork-loin-with-peppers-and-onions It says to marinate for 2 hours. Do you think it would be ok to marinate overnight? ...
3
votes
2answers
353 views

How can I word “add bread crumbs until it feels right”?

I'm writing a recipe for publication on a site not written for expert chefs. It's a contest with a very nice cash prize. One of my recipes includes meatballs. My final ingredient is dry commercial ...
1
vote
1answer
55 views

Beverage Cooler vs Small Refrigerator for Raw Chicken?

I'm entering a bazaar and I currently only have a spare beverage cooler (a Daewoo 123 watt beverage cooler) for my bazaar stall. This being the current circumstance, I want to know if a beverage ...
0
votes
0answers
57 views

If bacon tastes like fish, is it still good to eat?

I've had some bacon in the freezer for a few weeks, got it out and fried it up today, and it tastes like fish. Is it still good to eat? No, there was no fish in the freezer No, there was no fish ...
0
votes
1answer
45 views

Does liquorice roots expire?

Four years ago I have harvested some liquorice roots in a field. After a brief cleaning with fresh water I have sun dried these roots for a day. These were very tasty. I kept these in a cardboard box. ...
0
votes
1answer
35 views

Using sal ammoniac (ammonium chloride) for salting fish

Has ammonium chloride have ever been used in any culture/cuisine instead of regular salt for salting fish, or for curing meat in general? How about pickled vegetables or any other food? If no, why ...
0
votes
1answer
53 views

making scalloped potatoes, need to be in oven for 3 hours,what temperature should I have them on

I need to put scalloped potatoes in the oven for 3 hours, what tempterature should I have them on?
1
vote
2answers
61 views

What kind of chili peppers are these?

Having a long weekend, we have some new recipes we want to try. I found this recipe for Fried Green Chili Stuffed With Pork Stuffing . Unfortunately, the recipe doesn't say what type of chilies ...
2
votes
2answers
37 views

How to remove the excessive saltiness from gammon?

I've tried a few time to roast gammon, typically my method is to soak the gammon and then roast for a few hours. The result is typically just this side of editable. I've even tried boiling it first ...
1
vote
1answer
60 views

Opening wine bottle with rounded top using a waiter's friend

For opening non-screw-cap wine bottles I tend to use a "waiter's friend" style corkscrew (i.e. one with a lever that you push against the top of the bottle in order to extract the cork). I recently ...
3
votes
4answers
292 views

How to absorb/remove excess water that you've added to a dish?

My cooking style involves putting a bunch of ingredients (e.g. chicken, rice, mushrooms, tomatoes) in a pot, adding water and seasoning, turning on the heat, and coming back half an hour later. ...
0
votes
1answer
52 views

Does a plain latte have chocolate in it?

I cannot eat chocolate but would like to drink a latte. Is there any chocolate in a regular latte? I know you can get a chocolate latte, but need to know if a plain latte has chocolate in it.
2
votes
2answers
155 views

Do “Best by: XX-XX-XX” foods have an expiration date?

How long will foods that have "Best by: XX-XX-XX" on the product last past that date? I have tried looking online, and all I can find is anecdotal evidence, which isn't very assuring for me since ...
3
votes
2answers
118 views

Heating meat in a microwave

Everytime I heat up chicken in the microwave it tastes pretty strange and has a not-so-appealing odour too.. What is the best way to heat up those leftovers?
4
votes
1answer
78 views

Mayonnaise in stand mixer is very runny

I've frequently made homemade mayonnaise in my food processor following Alton Brown's recipe, and consistently had good results. Last week the food processor was busy with something else, and so I ...
7
votes
3answers
4k views

Do professional cooks use measuring cups and spoons?

I watched some TV shows showing cooks working in their restaurants. I use measuring cups and spoons when cooking almost everything, but do not see any of the TV cooks measure anything. They mostly ...
4
votes
2answers
50 views

Dehydrating herbs - leaves vs. stems

I use my dehydrator to dehydrate herbs such as parsley and dill. I use low temperature (95 F = 35 C) to preserve the taste. The dark-green leaves are usually completely dry after several hours, but ...
0
votes
0answers
43 views

How to make a good sauce for rice/potatoes/buckwheat? [on hold]

Very often after work, when I come back home and have no time to prepare anything better I cook rice/potatoes/buckwheat and fry chicken/turkey or prepare some tuna or salmon. The problem I'm facing is ...
3
votes
1answer
94 views

Dealing with frozen ground beef

Last night, I had a small disagreement with my mother. She asked me to cook beef tacos for dinner. However, upon getting to the kitchen, I saw that the ground beef I was going to use was not fully ...
0
votes
1answer
92 views

Good/Bad Soy Sauce

How to tell if the soy sauce is of good quality? Could we tell with the smell and the colour of the sauce? I'm aware the differences of dark VS light soy sauce (See Soya sauce. Are they different ...
1
vote
2answers
114 views

Why does my bread smell like vinegar?

I have some bread that should still be good for few days that now smells like vinegar. There is no mold, ect. on it that makes it look bad. It is store bought whole grain bread with some oatmeal, if ...
8
votes
3answers
945 views

Can I use garlic leaf for cooking?

I planted a garlic clove and now I have a nice garlic plant. The question is: Can I use the leaves to season food safely? The leaves smell like garlic and I wonder if it's okay to use them dried, ...
1
vote
1answer
64 views

Reclaiming a salty curry

I often read that salt is added 'to taste' - and I try to keep adding salt until my curries taste right. However, on occasion my fingers are too big for my pallete, and the dish becomes overly ...
2
votes
1answer
55 views

Could cheese “halt” the tenderness of cooking lentils?

I was cooking some lentils in chicken broth. When the lentils seemed almost done (they had been simmering for 30 minutes or so), on a whim, I added a fair amount of Gouda cheese. There was still ...
-2
votes
0answers
117 views

Why does cooked food spoil faster during a storm? [on hold]

Best example: soup (beef, vegetables, cream). In any other weather, it can be kept in a fridge for ~5 days. In a storm, a few hours guarantee it have low pH and be hissing with gas bubbles. Which ...
9
votes
2answers
636 views

What is the difference in blanching and parboiling?

From the time I was very young and just beginning to cook, I always heard about blanching but never heard of parboiling. I learned how to blanch vegetables to prepare for freezing, removing skins from ...
3
votes
1answer
101 views

What is the correct order to both marinate and velvet the meat?

Velveting a meat is a Chinese technique to coat meat with oil and egg whites and can prevent overcook. In the process, it needs to be left for about 30 minutes in refrigerator for the coat to apply ...
12
votes
3answers
2k views

When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?

I recently trying the flour coating trick before frying it so my meat can withstand more temperature and does not get dried up so easily inside. However, when I rolled the meat with all-purpose flour ...
1
vote
2answers
83 views

How to seal a jar with a jam so that it can be opened without breaking the lid?

When I make a jam, I put it while it's hot into a jar, then close the jar with its lid (a single-piece, screw-on metal lid) and put in cold water. After doing this, I can usually keep the jam outside ...
1
vote
2answers
102 views

What to do with dehydrated potatoes tainted black?

I had many potatoes I wanted to preserve for a long time. Usually the potatoes I keep in my kitchen get rotten after a month or two (and I don't have a cellar to keep them cool), I decided to ...
2
votes
1answer
40 views

Par-Cooking Corn on the Cob in a Microwave

I prefer barbecued corn on the cob, but don't always have the chance to cook it quickly after buying it. I know that fresh corn loses its sweetness fairly quickly if you don't lock it in by cooking ...
1
vote
1answer
34 views

What is the correct conversion of dried whole vs. ground fennel?

I have a recipe that calls for one tablespoon of ground fennel. I only have dried fennel seed. What amount of dried seed should I use?
1
vote
2answers
132 views

Sausage grease in fridge

I forgot a pan with a little sausage grease in the fridge (1 1/2 to 2 weeks). The pork sausages had peppers, herbs and maybe onions in them, the grease is orange from the chilis and peppers. If I ...
6
votes
2answers
172 views

What are the best type of skewers to use for ground meat kebabs?

We like to make ground meat kebabs. I usually use all ground lamb, but occasionally will use a mixture of lamb and beef or lamb and bison. I have tried wooden skewers (both small and large) and ...
3
votes
1answer
121 views

What is the difference between noodles and pasta?

Is pasta just a fancy name for noodle? Or is pasta always an Italian style noodle? Is all pasta noodles? Or the other way around? This may be more of a language question than an actual food ...
14
votes
3answers
3k views

Is there no use for high temperatures in ovens?

I'm about to buy a new oven. I can buy one which is able to steam the food, or one without. The one with steam (a nice, but not necessary feature) only goes to 230 °C / 446 °F, while a ...
1
vote
2answers
60 views

How do you create and store bacteria cultures for fermenting?

I'm very new to fermenting and am typically doing it with vegetables pressed under either salt or salt and water. I've come across several sites teaching about how bacteria cultures can be used in ...
-1
votes
0answers
35 views

I have some leftover deep-fried chicken from my fastfood takeaway. Is it safe to store in the fridge and eat it tomorrow? [duplicate]

I had a takeaway dinner from a local Friterie (http://en.wikipedia.org/wiki/Friterie). However, something went wrong between my order and the baking, and I received something extra for free, namely a ...
2
votes
2answers
53 views

How to best prepare Sukimono

I am trying to make Sukimono, which is a Japanese type of fermented green cabbage. I'm completely new to fermenting and my first batch came out a bit too salty. I weighted the cabbage down in salt ...
3
votes
1answer
153 views

Edible lollipop sticks for a complicated birthday cake

I'm baking a cake for my sister. Though the cake will be simple. I decided to make chocolate cupcake lollipops. The cupcakes will read out her traits like nice, awesome etc. I need some advice on how ...
-1
votes
2answers
112 views

Chicken defrosted on Saturday can I eat it on Monday

I defrosted chicken on Saturday. Can I eat it for lunch on Monday?
1
vote
2answers
85 views

What dish?: Japanese chicken skewer wrapped in a green leaf and sour red sauce

In Japan, at two occcasions, I had chicken skewer with a green leaf wrapped around it, and in it was also some red sauce with a sour taste. Is there a specific name for this dish? Ultimately I'm ...
1
vote
1answer
49 views

When making Eetch, is it necessary to sauté the onions and simmer the tomato products? Are there differences if using quinoa rather than bulghur?

When I make Eetch, the recipe I use calls for sautéing the onions and then adding the tomato products and simmering for a short time before adding to the bulghur. A woman my husband works with told ...
0
votes
0answers
48 views

How do I properly use a ceramic honing steel?

I have a set of Global knives and I went ahead and ordered their G-45 ceramic honing steel as well. I cannot find a good picture of it, but the rubber piece on this steel has a flat edge. I want to ...
1
vote
1answer
88 views

How are black beans cooked for Mexican dishes?

In the US, some Mexican restaurants and taco vans offer a choice of black beans served as a topping for tacos or tortilla salads. The black beans are not mashed, like refried beans, but served whole. ...
5
votes
3answers
364 views

How can I keep flies out of my kitchen?

I'm very concerned about food safety, but at the same time, I like to keep windows open when I cook to get in a lot of fresh air. Unfortunately, this has the bad effect of allowing flies to swarm in. ...
1
vote
1answer
16 views

Measurement for 3 sheets of crushed graham cracker [duplicate]

My receipe calls for 3 sheets of crushed graham cracker. I bought pre-crushed graham cracker. What is the cup measurement for 3 crushed sheets?
2
votes
1answer
71 views

Getting a cast iron skillet surface smooth

I've had a Lodge cast iron skillet for about a year. A few months after I bought it I seasoned it with too much oil (I learnt later) and the surface developed some 'bubbles' that later started ...
0
votes
0answers
22 views

How to make skhug?

Skhug is an originally Yemeni condiment that was brought to Israel by Yemenite Jews. It's very spicy, there are green and red variants. It contains red or green chilies, garlic, koriander and probably ...

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