All Questions
1
vote
1answer
25 views
I'm trying to make cheddar sticks from scratch
What are common commercial food additives that keep the cheese 'melty', but not runny?
I have tried making fried cheddar sticks but the cheese just oozes out, like thick water...
Freezing first? ...
2
votes
1answer
11 views
How to clean the rubbery skin from monkfish before cooking?
I really like the tender parts of monkfish. I buy the fish gutted and decapitated and i tear the slimy gross skin from the back. Then I cut it up into small chunks for frying. However, removing ...
1
vote
1answer
36 views
Whiskey inside a metal flask for a month. Safe for drinking?
Taste aside, is it safe for drinking? Whiskey that was left inside a stainless steel flask?
3
votes
1answer
38 views
Is it dangerous or unhygienic to deshell an egg over the bin?
I have been reprimanded at work for de-shelling egg over an open bin. My hand is not touching the bin, as it is opened via the foot pedal. So is it dangerous or unhygienic to deshell an egg over the ...
3
votes
2answers
70 views
Cooking rice without oil
I'm a totally amateur "cooker" and I was always taught that before I cook the rice, I have to add some oil or lard to it and cook in that.
But why is it necessary? Once I forgot it and everything was ...
-2
votes
0answers
27 views
Good peppercorn sauce plus doubts on heating peppers [closed]
I cannot find a decent recipe for mild peppercorn sauce.
Some recipe suggests that I should add the peppercorns to the steak and pre-cook it.
However I am not 100% sure that heating is healthy. I ...
0
votes
1answer
33 views
How to keep my turkey burgers from crumbling
I combined a pound of lean ground turkey with 3/4 cup each of chopped red onion and medium salsa. It was delicious, but it was also pretty crumbly, is there something I can do to make it hold together ...
-1
votes
0answers
38 views
Where can I find the macronutrients in the reagents used in “molecular gastronomy?”
I'm looking at trying out some stuff probably start with spherification but haven't been able to locate what if any macronutrients are in the chemicals being used.
For example, sodium alginate is a ...
6
votes
2answers
52 views
Does the type of strainer built in a teapot matter?
I have been making tea in a simple glass jug for several years, but I happened to break it. When I went shopping, I saw many teapots with integrated strainers, which look convenient.
But there was a ...
0
votes
0answers
22 views
microwave(already cooked just to be heated) roast beef frozen to out all night to frozen again ok to eat? [duplicate]
microwavable beef roast, from store fridge went into my freezer, but left out over night, then refroze next day. Is it safe to cook in my microwave and eat?
0
votes
0answers
52 views
Possible internal contamination from soaking or scalding slaughtered chicken in hot water to ease plucking
I understand that the slaughtered chicken may become externally contaminated due to the impurities present in water.
Over the course of a processing day and despite scald tank
temperatures of ...
1
vote
1answer
52 views
How can I make a mayo/ketchup-based sauce come out with a consistent color?
I'm trying to make a zesty sauce from a mayo base/ketchup base mixture. Sometimes color turns out dark orange, sometimes off white, even though I'm using the same recipe. I'm thinking that how I ...
2
votes
1answer
35 views
How long can I keep beef warm in a roaster oven?
Can I keep about 10 lbs of already grilled hamburgers warm in a roaster oven overnight. They will be submerged in beef broth......
3
votes
1answer
52 views
How can I thicken my mushroom sauce?
Recently I have been making Crimini mushrooms like this:
Purchase a small container from the store
Quick rinse it at home in water to clean the dirt off
In a small pot, I place a half stick of butter ...
1
vote
2answers
36 views
Wheat Flour Vs. wheat gluten
Is it okay to use whole wheat flour instead of vital wheat gluten for a recipe?. Would there be any noticeable flavor and texture changes?
1
vote
2answers
52 views
How can I avoid overpowering my food with cumin flavor?
I am by no means a chef, I just cook dinner at home most nights.
I like the flavor of cumin and use it in some of the food that I make. Perhaps in a mushroom sauce, melted into the cheese for nachos, ...
2
votes
5answers
111 views
Is this type of vegetable peeler effective?
On eBay there are cheap ceramic vegetable peelers like this:
Do they work well? Right now I have a simple, knife-like peeler with a hole in the middle which I hate and I'd like to change. Does this ...
4
votes
2answers
44 views
Estimating the fat content of homemade chicken foot gelatin
I recently simmered a pot of chicken feet (including skin) for the first time and made an astonishingly gelatinous gelatin. It's clearly suffused with chicken fat, but I have no idea how much -- I ...
3
votes
1answer
98 views
What is the “hot” and “cold” category that Chinese culture separate their food into?
I am unsure if this categorization of food exist only in Chinese culture or if it exists in other (Asian) cultures. In China, a lot of the food is separated into either "cold" or "hot".
Some ...
1
vote
3answers
73 views
Is a seed different from a nut?
I bought a bag of cocoa beans and it is written "Nut Free" on it. I always thought seeds/beans where the same a nuts except we called them this way because there is more than one in one fruit.
So is ...
0
votes
2answers
57 views
How can I cook chicken breast like Nando's?
I want to make chicken butterfly breast similar to Nando's but plain. I read this question which gave me a good insight. I have no grill so only a gas oven/halogen oven and a frying pan.
Am I able to ...
0
votes
2answers
76 views
What are possible substitutes for pineapple in sweet and sour pork/chicken?
Most recipes for sweet and sour pork/chicken I see include pineapple example.
But what if someone does not like pineapple?
What are candidate substitutes?
Do they necessarily need to be fruits?
...
-6
votes
0answers
67 views
blood sample of a patient to lab kept in the home fridge for one day [closed]
I am compelled to keep blood samples from patients to be kept in my kitchen fridge for a day before taking it to the lab. Any problem?
2
votes
1answer
115 views
Why does oil bubble when you fry things?
My apologies if this question is misplaced, but I've always wondered: what causes the oil to bubble and sizzle when you fry something in it?
It's always intrigued me that I could take a totally ...
2
votes
2answers
48 views
How to fix a sauce with overheated yogurt that has separated?
I was trying out some healthier recipes from the New American Plate cookbook, one was a Greek lamb casserole with lots of green beans and potatoes. The lamb was marinated in plain yogurt to which ...
1
vote
1answer
56 views
Would brining help the texture/flavor of ribs?
I'm trying to get more flavor into my Memphis dry rub ribs. I'm cooking them slowly in an Applewood smoke oven, but I was also considering soaking the ribs in brine before cooking, to add flavor and ...
2
votes
2answers
53 views
Donvier Ice Cream Maker - why stirring only every 2 minutes?
This weekend I picked up a hand-cranked ice cream maker for a very low price. However some of the instructions don't make much sense. For this maker, they say to crank the handcrank 2-3 times every ...
4
votes
1answer
108 views
Trouble cooking steak to the standard internal temperature
I just cooked a steak following Gordon ramsey's "perfect steak" method found on youtube, I flipped the steak every minute about 4-5 times on medium-medium high heat, but I couldn't get the internal ...
0
votes
1answer
52 views
Curious mold growth in a sealled BBQ, how does one avoid it?
When finished cooking with the BBQ and cleaning the grill, I leave it running for a bit then shut off the intake and cap the exhaust (it's a Big Green Egg).
At this point the BBQ is essentially ...
2
votes
2answers
64 views
Drying fresh produce after washing
Washing fresh produce before cooking is important for safety and hygiene. However, the water left on them after washing causes oil to splatter in a pan or pot. What is a good way to dry them up before ...
0
votes
1answer
42 views
How long to store slow-cooked chicken in liquid in fridge?
I cooked some chicken in the slow cooker and stored the leftovers in the fridge. I put it all into a sealed tupperware container, but I put the chicken in with the liquid.
It just occurred to me that ...
5
votes
1answer
170 views
What is the name of this drink and is there a substitute for the pineapple?
In many cities in the Venezuelan Andes, there is a traditional beverage with the following preparation:
Put a slice/piece of pineapple about two inches per side in a bottle of milk.
Put the milk ...
2
votes
2answers
39 views
Stop rhubarb compote juice from leaking
I am making a rhubarb meringue pie by first blind-baking a short pastry, afterwards I put the rhubarb-compote onto the cake and the meringue on top, and then bake that again for a short time.
...
3
votes
3answers
176 views
How to make fried chicken tender and juicy?
I prepare fried chicken (imitating broasted chicken) at home. Normally to make it tender and juicy I will add baking soda (gives unpleasant flavor) or glutamate, but it doesn't make it that tender. ...
1
vote
1answer
83 views
Food Safety - Infused oil with dried herbs
I know using fresh herbs to infuse oil can be dangerous as the oil might become a breeding ground for botulism. I was wondering, if I first rinse my herbs (or peppers for that matter) and then dry ...
3
votes
3answers
119 views
How do I cook large quantities of Boston pork butt?
I am cooking approximately 30 lbs of boston butt pork roast. (one roast is a little over 15 lbs and the other is a little over 16 lbs) Should I cook the roasts together in one big roaster at about ...
1
vote
1answer
76 views
How to make chocolate cigarellos in a quicker way?
I wanted to make chocolate cigarellos from scratch and looked it up but all I could find was this, which the author describes as being time consuming. Can someone suggest any other way to make them ...
1
vote
1answer
63 views
How can I make a chocolate syrup that can be frozen?
I am looking to make a chocolate syrup without eggs, that freezes well.
2
votes
1answer
86 views
Cause of foam in fried chicken pan?
I made chicken katsu tonight following this recipe. I added peanut oil to the pan, let it get hot, then threw in my semi-frozen breaded chicken thighs. As you can see, I cooked them longer than called ...
5
votes
1answer
106 views
Can a few bad (dead) mussels harm a larger batch?
I realize there are numerous related questions on freshness of mussels:
Fresh mussels, or are they?
How do I determine if my mussels are fresh?
I couldn't find exactly what I'm looking for. So ...
1
vote
2answers
99 views
How long does ginger root last?
I bought ginger root months ago, and I didn't use all of it. I've kept it in the fridge and it still seems good. How long will it last?
1
vote
2answers
44 views
Is there anything special about “homogenized” shortening?
I'm interested in trying to make this "water whip" pie crust. Unlike a typical pie crust where lard/butter/shortening is cut into the flour, the shortening is apparently melted and whipped before the ...
1
vote
1answer
50 views
Bottling and Storing Cold-Brewed Coffee?
I'm a bit of an iced-coffee snob – I love a good, rich tasting coffee, and love the smooth flavor of cold-brewed coffee; unfortunately, the only time I have to make it is the weekends, and it lasts ...
0
votes
1answer
41 views
Cooking Dry noodles without them being soggy
Could I get some tips on how to cook like or similar to Sharwoods Dry Noodles since when I cook, strain, wash and add them to the wok for cooking they always seem to come out soggy and sloppy. I've ...
0
votes
0answers
58 views
How did I spoil my goulash? - acrid stench
I've made my goulash, following a recipe involving browned beef, canned tomatoes (including the liquid), fried onion, garlic, paprika, chillies, bay leaf, allspice and salt. Meat and onion browned in ...
1
vote
1answer
65 views
At what concentration is sodium bicarbonate a sanitizing solution?
I can't find an authoritative answer to the question @rumtscho asked me here about the concentration of sodium bicarbonate, mixtures of which I've come to rely on as a cleaning and sanitizing solution ...
3
votes
2answers
101 views
Lifetime of French press filter
I'm thinking about buying a French press for making coffee. I'm just not sure what is the lifetime of the filter? Can I use it for years or do I have to get a new filter from time to time?
2
votes
1answer
67 views
Is it possible to can lemons in a simple syrup as opposed to using salt?
I would like to know if its possible to can/preserve whole meyer lemons in a sweet simple syrup, much like you would can peaches or cherries.
I haven't been able to find a recipe for canning lemons ...
-1
votes
0answers
49 views
British Shrimp / Prawn Korma Recipe [closed]
I'm British but live in the Caribbean and have been craving the taste of authentic British shrimp korma. Does anyone have the recipe? The British style korma seems sweeter and more thick and creamy ...
1
vote
3answers
67 views
bread flour strength?
ive got a new recipe that I really want to try, but it calls for bread flour and doesnt mention the bread flour strength, ive got strong bread flour, is that what they meant?
or if not will that ...
