0
votes
0answers
5 views

My jello didn't turn into Gelatin?

Okay I made to small packets, I boiled 2 cups of water, then put in 8.0z of frozen pineapple and filled with cold water the rest they way to 2 cups mark. The Jello sat in the fridge over night and to ...
0
votes
0answers
5 views

How do I fix my dough after I did not activate the yeast properly?

This is my first time making anything using yeast, but I decided to try making Dominique Ansel's At-Home Cronut recipe. Everything was going fine, but I realized that I had bought rapid-rise yeast ...
0
votes
1answer
9 views

What causes the crown of the bread to crack while it

What causes the crown of a bread loaf to crack as it bakes? I would like to prevent it.
2
votes
0answers
16 views

Pot sticking to induction cooktop?

I recently bought a Max Burton 6400 induction cooktop. I used it a few times with some pans I already own and had to problem. Today I wanted to heat some milk up quickly, and I used a cheap Ikea ...
2
votes
0answers
18 views

Adjusting cooking time and temperature when making smaller portions

I'm perfecting a recipe for queijadas de leite - a traditional Portuguese custard/pastry. It's a mixture of eggs/sugar/milk/flour, very liquid in its raw form. The original instructions call for 30 ...
2
votes
1answer
44 views

What is a flan pan called?

I love making (Filipino) leche flan for my wife and I. However, I use a 9" round cake pan that I wedge into a 9"x13" cake pan, which I fill with water until it just touches the bottom of the cake pan. ...
2
votes
1answer
36 views

Cheesecake in or next to waterbath

I've heard of two separate ways to use a water bath when cooking a cheesecake: placing the cheesecake in the waterbath, or placing a roasting pan full of water on the bottom rack of the oven, with the ...
1
vote
0answers
50 views

Cooking pasta in a Pressure Cooker

In recent times I'm experimenting with different techniques to cook pasta, the pressure cooker is an inspiration I had from Davide Scabin (link in Italian), even though he's surely not the first one ...
2
votes
0answers
30 views

Liquid glucose in marshmallows

What does liquid glucose do for a marshmallow? Has anyone replaced liquid glucose with golden syrup or any other syrup for that matter? What are the effects of using alternatives for marshmallows? I ...
2
votes
1answer
32 views

Making a better caramel for granola bar

I came up with a recipe of granola bars where I melt 10 tbsp of brown sugar 4 tbsp of honey 4 tbsp of soy oil 2 tbsp of water Vanilla extract and mix with 4 cups of rolled oats + 1 cup of rice ...
1
vote
0answers
29 views

How long will soaked chia seeds last?

I was just wondering how long you could keep chia seeds in the refrigerator after they have already soaked in the water. I know dry chia seeds have an extremely long life if stored properly but I ...
6
votes
1answer
825 views

How to make a dessert with dynamically opening flower petals?

Anyone has any idea how to make petals open when sauce is poured onto the plate like pictured in this video? I realize it requires a lot of artistic skills to do it on this level, but what is the ...
1
vote
2answers
88 views

Is salt related to smell?

Can the salt content affect the fragrance of the dish? If so, how does it happen? Does salt have a fragrance of its own?
5
votes
1answer
130 views

Mason Jar Stuck Inside Another

I need help! I just finished making sauerkraut and was using a mason jar inside of a larger mason jar to weigh down the cabbage. Now, I can't get the inner mason jar out. I've tried soap around the ...
0
votes
0answers
22 views

What is the science behind velveting meat? [duplicate]

In a lot of Chinese restaurants, the beef you get in stir fries are extremely tender. I'm aware that they use a technique referred to as 'velveting' the meat, which involves using corn flour and ...
4
votes
3answers
902 views

Can i freeze dough without killing the yeast?

I want to freeze unbaked dinner rolls. Can I do it after the first rising or the shaping or the second rising or do i have to partially bake them to prevent killing the yeast?
1
vote
0answers
30 views

How can i optimize the use of my convection oven?

Is there a resource i can use to learn how to bake in my convection oven? I know that it can improve the results greatly and i am just not understanding it.
0
votes
0answers
15 views

Lacto Fermented Vegetables - Off Flavors

Is anyone aware of some solid reference information on lacto-fermented vegetables? I am especially interested technical information, such as what off flavors may occur due to which circumstances. The ...
2
votes
1answer
24 views

Using a Power Pressure Cooker XL for high altitude canning above 6000 ft sea level

I just purchased a Power Pressure Cooker XL and was planning on using it for canning. However, upon reading the owners manual, it says it is not recommended for canning over 2,000 ft sea level. I live ...
0
votes
2answers
74 views

*Cannot* get that “Oven Spring”

I cannot, for the life of me (no matter what recipe I try), ever get the bread to rise that last bit in the oven. It always falls a bit instead. It proofs nicely, but it just won't rise more in the ...
0
votes
1answer
57 views

How to Bake Cookies Without a Convection Oven?

I'm used to bake cookies in a convection oven and they bake well. However, now I have a normal oven (without convection) and I am unable to cook them well: The bottom of the cookies is burnt and the ...
1
vote
0answers
33 views

Cooking lemon juice into stew

I have recently discovered a much broader use of lemon juice in my cooking and now add it to almost all stews and soups a few minutes before the end of cooking. But I am curious if there are benefits ...
0
votes
1answer
53 views

Which average weight % of the banana is edible? i.e. Which % of the banana is not peel?

I got ~1 Kg of bananas and I want to calculate the calories in it. Provided that the peel is discarded, which is the remaining mass of bananas from the original Kg? Since I have no weight measuring ...
3
votes
4answers
135 views

Extremely Tender Hospital Beef

My dad was recently in the hospital for intestinal surgery. While he was recovering they served him some beef that he was very surprised to find incredibly tender. He let me have a bite. It was so ...
4
votes
2answers
498 views

General Principles of making risotto

I made risotto for the first time last sunday - thanks to the advice I got from the posts here and here. I came to know about risotto from this site (probably not the correct way to learn about the ...
13
votes
1answer
1k views

Rolling boil has barely any steam?

I'm trying to reduce a sauce I've got but I noticed something interesting. When I raise the heat so the sauce is at a full rolling boil, there is barely any steam coming out so I presume there is ...
6
votes
1answer
890 views

Why do patterns appear on tempered chocolate?

Sometimes, during a single session, spots and lines may appear on tempered chocolate. This seems to happen with the first third of production. Chocolates produced later in the batch do not exhibit ...
2
votes
2answers
56 views

Cake flour or all-purpose for shortbread?

The recipe calls for either, and I have both. What difference am I likely to see in the final product using one or the other? Would there be an advantage to going halvsies?
1
vote
2answers
62 views

Lemon juice sprayer/container

I often zest up my food with lemon juice and I usually have squeezed juice in the fridge in a jar because I like it pre squeezed, with pulp and seeds removed. However, a jar is not an ideal container ...
1
vote
1answer
45 views

Best Way To Remove Fajita Contents From Marinade

Usually when I marinade something it's just a single piece of meat. I can just pull it out and discard the rest of the marinade. However, when I have strips of chicken and vegetables all marinating ...
2
votes
2answers
113 views

Soaking fruit in alcohol

I thought that soaking fruit in whiskey would be tasty so last night, I filled a mason jar with pear pieces and filled it up with Jack Daniels. What is the optimal amount of time this should be ...
3
votes
2answers
64 views

How to prevent brillant pink raw bread dough from cooking up to yellow?

I added some cooked beets to a bread recipe. The result was a lovely pink dough: After cooking, the rolls were yellow on the inside with some of the pink still visible in the crust: Why? Any ...
-6
votes
1answer
65 views

The mark of a true chef

We all know the mark of a true chef is how much you enjoy your own cooking, so how do you detect the true master chefs you come across in everyday life? I myself weight 143 kilos, and i'm a very good ...
0
votes
0answers
52 views

Why Does a Lot of Pastry Have an Orange Flavor?

At several different bakeries I've gone to over time, I have gotten pastries from danishes to cinnamon rolls and so on. Sometimes those pastries (the pastry dough itself) have had a slight orange ...
4
votes
1answer
42 views

How to tint powdered sugar (icing sugar)?

I'm looking for a way to tint powdered sugar without wetting it. I know that there are powdered food colors but I think that part of what activates the color is the fact that they get wet when you ...
1
vote
2answers
64 views

Sous Vide Interrupted

I'm trying to cook beef short-ribs sous-vide at 140° for 72 hours. Imagine my shock this morning when I went into the kitchen and found the machine had turned itself off! It could not have been for ...
2
votes
3answers
94 views

How do you quickly prepare tomatoes for pizza?

Whether is be homemade pizza or adding topping to the self-rising frozen pizza we love adding meats and veggies. We often have tomatoes at hand. I slice them thin and lay them on a paper towel and ...
6
votes
3answers
806 views

How do you apply colored sugar just to the raised image on a cookie

I bake a LOT of cookies, but tend to gravitate toward the soft and chewy type - normally a drop cookie but I have also done rolled and pressed cookies. Recently my daughter asked me to make a cookie ...
2
votes
1answer
44 views

Thicker gelatin layer at the bottom of the dish

When I make Jell-O (fruit-flavored gelatin or jelly), I often get a patchy skin of "thicker" gelatin on the bottom of the dish. The color is the same, but the "skin" has less flavor and a much harder ...
3
votes
2answers
803 views

Can I put chicken marinade on chicken after it was almost cooked?

Can I put uncooked chicken marinade back on chicken after it is almost finished on the BBQ or roasted?
0
votes
0answers
21 views

How safe is it to leave soup food out? [duplicate]

I'm well aware that bacteria can grow on food left out overnight and should probably be thrown out afterwards. But, what about in instance of soups or stews, where the soup/stew goes directly from the ...
2
votes
2answers
54 views

Can I successfully freeze raw cabbage?

How long will an half of raw cabbage last in the freezer? Had leftover after making stuffed cabbage rolls, will be making corned beef & cabbage for St. Paddy's Day. Will it make it?
4
votes
1answer
159 views

Bear in a crock pot

My brother-in-law gave me a big hunk of bear meat. It's approximately 5 lbs in a cone-like shape, so a good hunk of meat. I'm curious to use a crock pot on it: some onions, potatoes, and maybe a ...
1
vote
1answer
49 views

Microwave rice cooker vs low-end electric rice cookers

So, at my parents home we had a two part microwave rice cooker which created relatively dry rice in my experience (though I only used it myself a couple of time), but I actually like it better than ...
5
votes
3answers
4k views

What exactly is 'osobaya sayanskaya' in House of Cards S03E03?

In the S03E03 of House of Cards, the Russian president brings this vodka for the US president. Is this real or just a made up vodka since I couldn't find any results on google. Cheers!
3
votes
2answers
107 views

Is this coconut spoiled?

Just cracked open fresh coconut. Water is sweet, meat is thin, bland and soft. As a kid years ago, coconut meat was very firm and thick. Is this soft, bland coconut safe to eat?
3
votes
2answers
144 views

How to bake large batches of bread

I want to make a double or triple batch of of this Italian bread recipe that I have. It's for a bread similar to what they serve at Macaroni Grill. My problem is that I am using a pizza stone in the ...
0
votes
1answer
44 views

How do I clean deep burns in my oven?

So our apartment has an oven that, without fail, creates considerable smoke when we use it. And we've been trying to clean it as best we can with baking soda and vinegar, along with Bon Amie powder ...
0
votes
0answers
7 views

Pot roast in a crock pot [duplicate]

I seared a pot roast, put it in a crock pot & forgot to turn it on. After 3 hours I realized my mistake & put it on high. Is it safe to eat?
3
votes
1answer
86 views

Can seasoning be eaten without being cooked?

I use the steak seasoning for cooking steak (season on steak before being cook) I love the seasoning so much that, even after fully cooked, I still add a lot to the steak, is it okay? Are there any ...

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