0
votes
0answers
17 views

efficient method to peel raw potatoes

i know already how i can peel cooked potatoes, e.g. by throwing into ice water. According to a german helpster entry, the shell will be easily removable just by "rubbing". But is there another ...
0
votes
1answer
11 views

Making cheese sauce

I have been doing the following and was wondering if there is a term for how I make cheese sauce? I first get a lump of butter and then with a fork kneed a bit of flower in. I'm sure there is a fancy ...
0
votes
0answers
8 views

How to turn a brownie mix into a cake?

So, I asked my friend to get me a chocolate cake mix, but she accidentlt got me a brownie mix instead (Betty Crocker Brownie mix). I wanted to make a chocolate cake for tomorrow's Super Bowl. However, ...
0
votes
0answers
31 views

How do I make frozen chicken breast taste flavorful and amazing easily? [on hold]

So I got a 10 lb bag a frozen chicken breasts for a great deal at costco. These are large probably more than 8oz (12oz or more it looks like?) each and I figure I just throw it in the toaster oven on ...
0
votes
0answers
25 views

My red potatoes seem to have an unusually high amount of eyes. Should I cut them out?

I got a large bag of red potatoes from costco, but it has a lot of eyes and probably 100 dimples all over it. I peeled the first one and extracted the deep eyes and it looks good underneath (no ...
1
vote
0answers
12 views

How long will reconstituted beans last in the refrigerator?

Dried beans. Soaked overnight. Drained. How long can I keep them in the refrigerator before use?
2
votes
1answer
17 views

How do I deal with asian rice noodles?

After boiling and draining the rice vermicelli or pho noodles they always stick to a big lump. How do I prevent this?
0
votes
1answer
20 views

partially cooked meats

I am making tomato sauce. I plan to brown several kinds of meats and poultry today and finish cooking them in my tomato sauce tomorrow. Is there some health issue I should be concerned with ...
0
votes
0answers
23 views

Refreeze ground hamburger as hamburgers after thawing?

Can I thaw ground hamburger, make hamburger patties, and then refreeze them? I am thawing then on the counter in their original packaging. It is from a half cow that I bought.
7
votes
2answers
197 views

How to get rid of foam on shaken cocktails

Here's a picture of a Jack Rose I made last night. It tasted great, but I think the white foam is ugly. I want it to be clear and jewel-like with no foam. All my shaken drinks have this foam. I ...
1
vote
1answer
31 views

Stop my pot splashing me

When I'm going to boil something, I'll set the water to boil while I prepare the food itself. When the water is boiling and my ingredients are ready, I turn to tip them in. But as I add the pieces of ...
7
votes
2answers
354 views

How to stop burning raisins in my fruit scones

I often like to make scones and mix some raisins into half the batch to make a nice fruity scone. However often when I lay out my scones and put them in the oven ones at the surface end up being ...
1
vote
0answers
25 views

Making white vinegar, question about rice wine

I'm going to start a batch of rice wine that will eventually be turned into vinegar. Is it important to age the wine for a long period for this use or can it be used after it has fermented for a few ...
0
votes
0answers
25 views

Stew in a sealed container left unrefridgerated overnight - OK to eat? [duplicate]

My wife used the slow cooker to make a beef stew - once it was done she put it in a sealed container and then left it in a cold bowl of water to cool before putting it in the fridge. Except she forgot ...
4
votes
1answer
33 views

How do I keep rice based noodles from sticking together?

I've already read a related question: How can I keep pasta from sticking to itself? However, I've found that rice noodles behave very differently than wheat noodles. I've tried: Adding oil to the ...
0
votes
0answers
32 views

Slow Cooker Curried Vegetables turned off! [duplicate]

First post! I try to do a lot of my cooking on my days off being a bit time poor. We are also in a shared living situation with limited kitchen facilities (limited fridge/storage space, no oven). ...
0
votes
0answers
13 views

Muffins crumbled and were almost gummy, great taste

I made a new recipe today for gingerbread muffins. They tasted great but crumbled a bit, but I'm pretty sure they were not overcooked. They were somewhat moist, almost gummy and stuck to the roof of ...
2
votes
1answer
60 views

Mixing ingredients ahead of time

Can you mix all dry ingredients for a cake and place ingredients in container and make cake the next day?
0
votes
0answers
45 views

Do grocery stores have to tell you if meat has been previously frozen [on hold]

How dangerous is it when stores sell meat that has been frozen and without any warning you take it home and freeze it? Isn't there a law that meat should be marked previously frozen ?
6
votes
2answers
859 views

Baked sweet potato french fries (chips) too soft, how to crispen?

My first ever stab at french fries, and 20 minutes with olive oil and seasonings in the oven preheated at 450*F was not enough to make them crisp. They were cut thick. Could I simply cook them longer ...
5
votes
3answers
83 views

What cheeses work well for pizza that will be refrigerated and reheated?

I make pizza pretty frequently, and I always have leftovers. I have a few go-to crust recipes that reheat well after being refrigerated, but I'm never happy with the cheese upon reheating. Usually I ...
1
vote
1answer
38 views

Slow Cooker Beef Bone Broth

I'm trying a beef bone broth recipe that is short on details... it basically says to cover the bones with water and simmer for 48 hours in a slow cooker. Based on Google, other recipes don't say to ...
0
votes
0answers
37 views

Brewing Hibiscus tea

I'm about to start a batch of Kombucha using 100% Hibiscus flowers as the tea. Just received a 1 pound bag of organic Hibiscus flowers. Can anyone give me some recomendations on amounts to use in a ...
6
votes
3answers
136 views

Do you achieve better results from marinating if you poke holes in the meat beforehand?

Usually when I marinate any kind of meat (usually chicken or steak), I always just stick the whole piece of meat in marinade and let it sit for X hours. My question is, is it possible to achieve ...
4
votes
3answers
206 views

How do I lessen the effects of thickening caused by roux?

I recently made slow roasted pork shoulder in the oven. I cooked the pork at 225F for 12 hours and after it was done roasting, I took the juices at the bottom of the pan and made gravy with it. I ...
10
votes
3answers
2k views

Can I use 3 jalapenos in place of 1 habanero?

I once got from the library this big book of Mexican recipes. A lot of them called for habaneros and a few of them called for red habaneros. My mother suggested that if I see a recipe calling for ...
0
votes
1answer
49 views

Can I double the pizza dough recipe for my bread machine

I have a Panasonic SD-ZB2512 bread maker and I like to use it to make pizza dough. It does a good enough job but only makes enough for one pizza at a time. Can I double the recipe? I'm pretty sure it ...
6
votes
1answer
100 views

Fried Chicken Thigh skin always ending up soggy? Why?

I am making Japanese style fried chicken, so I'm using chicken thigh with skin on, bone out. My problem is the chicken skin on the fried chicken is always ending up soggy. I've searched the web for ...
10
votes
3answers
1k views

What is a non-pork substitute for Italian sausage?

We do not have genuine pork Italian sausages here in Israel. When a recipe like Ragu or Bolognese calls for Italian sausage, what meat could be used as a substitute for ground pork, and what ...
-1
votes
0answers
36 views

Which is better for breakfast: yogurt or cabbage? [on hold]

Which is better for breakfast: yogurt or cabbage? From what greater good? In terms of weight loss? For in the mood? Can I eat it all at once?
1
vote
1answer
81 views

Can milk chocolate candy be used as a chocolate substitute in fudge?

Can I melt Brach's Milk Chocolate Stars or Hearts to make fudge?
3
votes
1answer
96 views

Why won't my bread rise much during baking?

I'm trying some bread making for the first time and am having a hard time getting my bread to rise during baking. Here is the recipe I'm following: ...
3
votes
0answers
77 views

Buying a “blender” that can purée a potato

My wife had a "smoothie" made by a co-worker that is based on green apples and raw red potatos. Our smoothie maker can't do that and leaves unchopped bits and a gritty feel. Her friend uses a ...
5
votes
0answers
72 views

Does resting fish before serving affect its texture or taste?

More and more recipes seem to turn up that tell you to rest fish before serving. Not for very long, but still. That seems not right to me. You rest meat to reabsorb juices and relax,so it seems more ...
2
votes
1answer
57 views

The ultimate chapati [on hold]

Most of indian housewives make chapatis like a boss! My wife misses her mom's chapatis, so I want to surprise her with "the ultimate chapati", so I would like to ask some questions about the process. ...
1
vote
2answers
75 views

To what extent is curcumin destroyed by boiling?

I came across a "juice shot" / "anti inflammatory drink" recepie the other day which lists the following ingredients : lemon (in slices) ginger (in slices) turmeric (in slices) sugar water The ...
0
votes
0answers
49 views

New Oven Smell. Can the Consumer Protection Agency do anything for us? [on hold]

I purchased a GE gas stove in October 2015. I could not stand the "new oven smell" when I tried to burn it off a couple of times as recommended in the user guide. At least I had the air conditioner ...
0
votes
0answers
34 views

How should you go about heating a pan before adding oil? [duplicate]

I always see chefs pre-heating a pan until it is searing hot and then they add the oil (something with the pores inside the pan). But recently while I inquired about why white smoke comes off my pan ...
3
votes
3answers
663 views

How can I remove burnt smell from white sauce?

I was preparing white sauce from milk. I started with boiling one half litres skimmed milk for the above. The bottom was getting burnt as I was not stirring continuously. Finally the white sauce ...
12
votes
6answers
2k views

How to make homemade pinto beans taste like canned refried beans?

I see plenty of advice out there on how to make canned pinto beans taste delicious, but does anyone know how to recreate that cheapo refrito taste? I've tried countless combinations of freshly cooked ...
0
votes
0answers
25 views

How Long Do You Need to Cook Chicken Thigh? [duplicate]

How long do I need to bake a chicken leg (with thigh) and at what temperature in order to retain moisture but kill off dangerous bacteria?
3
votes
1answer
70 views

Does adding sugar to tomato type sauces affect acidity?

Many(most?) tomato based pasta sauces have added sugar, it is generally a very small amount. I have always heard this was done to reduce the acidity. My main question: Does this little bit of sugar ...
2
votes
2answers
87 views

How do I get rid of plastic smell in rice / pasta?

I bought a number of bags of rice and pasta and stored it in a plastic bin in the basement. I recently grabbed one of those bags of rice and it smells gross, like plastic. Everything in the bin smells ...
3
votes
0answers
37 views

Rice Cookery in water containing sugar versus plain water

I need to have a scientific explanation of why rice cooks faster in plain water than water containing sugar. I know the sugar interferes with the gelatinization of the rice, but I would like a ...
0
votes
1answer
61 views

How much weight does pasta gain when boiled?

In the diet my dietetician has prescribed me, I have amount of pasta allowed listed for dry (uncooked) pasta. This is not a problem if I have the foresight to weigh the pasta before boiling, but it ...
11
votes
3answers
2k views

Should you ever add aromatic veggies to a dish without sauteing them first?

Many recipes and cooking blog posts emphasize the importance of sauteing aromatic veggies to release their flavor and reduce the bite. This gave me the impression that when aromatic veggies are ...
0
votes
1answer
45 views

Is it okay to store sandwich (tonkatsu sandwich) in a container?

i'm thinking of making sandwiches at home and bringing them to the office. Is that okay? I mean, does tonkatsu sandwich have to be hot or warm before it should be eaten? I'm thinking of selling this ...
2
votes
0answers
31 views

What is the maximum temperature to use when cooking with flavor oils?

I'm using standard LorAnn's flavoring oils, which are supposed to be for 'high temperature' cooking with candy. So far 275 degrees F works as far as the flavor goes, but it's bad for efficiency, as ...
2
votes
2answers
87 views

Rice: Measuring water after washing it

Lately, I've been struggling to cook rice at the kitchen I work at. We cook the rice by putting it in a hotel pan, put water on top, plastic and foil wrap it and throw it into the oven. One cook says ...
4
votes
1answer
61 views

Sushi tasted like pure seaweed

What can I do to get avoid a super strong seaweed taste when making sushi? I've had sushi wrapped in seaweed before, and I absolutely love how the roll tastes. However, I attempted to make my own ...

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