0
votes
1answer
6 views

Help! I sliced my flank steak along the grain, is there a way to still have tender meat?

I don't know how to cook beef, I'm really not a meat eater; however, I prepared a recipe from memory and I was in a rush and I thought I remembered reading to slice the meat along the grain...I was ...
0
votes
0answers
7 views

Refrigerator leaks

I have a refrigerator with the freezer on top, It freezes and cools just fine but there is water leaking down from the freezer to the refrigerator area. What could be the problem?
0
votes
2answers
7 views

Can you warm biga in a microwave?

This might seem like barbaric question, but is it possible to bring refrigerated biga up to "frisky" temperature in a microwave, without damaging it? I'm too impatient to just let the warm room take ...
0
votes
0answers
5 views

Why won't my crueler rise

I followed a recipe for cruelers that came out delicious! Unfortunately they didn't puff the way I was expecting them to. Just wondering if Anton might know why or have some tips for getting them to ...
1
vote
1answer
20 views

Did I just almost start an oil fire?

I wanted to make some burned onion rings, so I chopped up some onions and let it cook in oil on the oven. Heating the oil was taking a long time so I decided to leave the oven alone for a bit. I came ...
4
votes
1answer
41 views

What do I need to consider when upgrading to a 40 quart mixer?

I have a cookie business. Currently I'm using a Kitchenaid 7 quart mixer and can only make 50 cookies at a time. I'm thinking of upgrading to a Hobart HL-400 40 quart mixer. I selected this brand ...
0
votes
1answer
53 views

What would be a good substitution for powdered milk in cereal cookies?

In a TV show, a recipe was used that its main ingredient was corn flakes. I don't know if it has a name but it calls for caster sugar, butter, corn flakes and milk powder. It's called Cornflake ...
0
votes
2answers
50 views

How to set the temperature in a refrigerator without proper indication on the dials?

My refrigerator is old, I don't know how old. I am unsure on how to set my dials.
4
votes
0answers
44 views

How does “BHT added to packaging material” actually work?

This is not a question about the merits of BHA or BHT (butylated hydroxyanisole or butylated hydroxytoluene). It is a question about how BHA/BHT work when "added to packaging material". The BHA is ...
1
vote
3answers
44 views

Spices storage conditions

I have seen in a lot of places that spices and dried herbs need to be kept in an airtight container. I have several container that are virtually airtight, but they have couple small holes that if ...
0
votes
0answers
41 views

Is it necessary to only boil vegetables (or chicken) or can they be pressure cooked and later be boiled for the flavour to seep in?

I was following this recipe for which the cooking time mentioned is 30 min. Although for me, it took around 45 min for the vegetables to get cooked. Three questions: 1. Instead of waiting 45 min ...
10
votes
2answers
1k views

Is there a way to stop marshmallows from melting off the stick?

Does anyone know of a good way to keep marshmallows from melting off the roasting stick when making smores? Not just sliding off, more like when you use a hot roasting stick and then put the ...
1
vote
1answer
48 views

pb&j taste like soap

So I got some scented dish washer soap the other day and my wife used it the first time the other day in the dish washer including by sandwich container. Today when I eat my pb&j she made it ...
1
vote
2answers
44 views

Should I add vegetables and spices in the stock-making stage of pig-knuckle soup?

I'm toying with the idea of making some soup - just a simple one. The recipe call for boiling/simmering a pig-knuckle for about four hours together with a laurel-leaf. Afterwards the stock/fond is ...
0
votes
3answers
79 views

Mince smells like vinegar

My wife bought some beef mince from a shop- it looked red. When she fried it, it give off an aroma of vinegar. Is it off?
3
votes
2answers
828 views

What would be the effect of doubling the egg in this bread?

A lot of my bread recipes are for two loaves, I never want two loaves, I usually barely make it through one. I like this recipe a lot: • 3/4 cups warm water (170g) (110 degrees) • 1.875 cups ...
-1
votes
2answers
86 views

What is 'adequate' refrigerated space for a single person [on hold]

I have appeared to be dragged into an argument with my landlord about refrigerated space and he mentioned about having adequate space in a combi fridge freezer. So that spurred this question to the ...
1
vote
2answers
281 views

Rice with worm and possibly their eggs

I bought a bag of brown rice from a store. Having opened and used for a while, I found there were some moths flying in the house. At the same time, I found worms in the rice. I suspect that the moths ...
7
votes
2answers
723 views

How can I evenly grill a thin steak on a skillet?

When I fry a thin (1/4") beef steak on a skillet/pan (iron, but not cast iron), I face the following problem: The steak bends, becoming slightly irregular-dome-shaped Because of that, the parts of ...
1
vote
3answers
92 views

baking time versus number of items in oven

I doubled a recipe for apple cake, and filled two 13x9 pans. Into the 350F wall oven they went. Recipe estimates 50-60 minutes. 60 minutes later, probe comes out pretty damp, and cakes are more than ...
1
vote
2answers
42 views

Can German Potato Balls be frozen?

Can they be frozen, before being cooked, for a week? I'm making sauerbrauten & potato balls for 25 people, and thought if I could make them a week earlier and just cook them that day, it would be ...
9
votes
5answers
947 views

Quick flavour for fresh popcorn

I'm a great fan of popcorn, and I recently acquired a popcorn maker. It's the sort that spins the kernels in a drum and heats the metal until they pop. However, I've had difficulty flavouring them. ...
3
votes
1answer
83 views

What is the minimum temperature yeast will be active?

We all know that warmer temperatures mean more yeast activity (provided a food source), and that yeast survives freezing, but what is the minimum temperature yeast can perform fermentation? As I ...
1
vote
1answer
71 views

My ciabatta dough hasn't risen after 2 hours!

I mixed my ciabatta dough 2 hours ago, and it's barely risen at all. I put it in a greased plastic container in the hot water cupboard, and marked the level to know when it "tripled in volume". The ...
3
votes
3answers
273 views

What is levure equivalant in America?

We have a chocolate cake (brownie) recipe from France and calls for a packet of levure. We have been putting in yeast but not sure if it is wrong or right. Yeast, baking powder, other?
3
votes
2answers
382 views

What non-alcoholic liquid can I use to store Ginger, both cooked and raw?

I've read that storing Ginger in wine vinegar or vodka preserves it. Is there something non-alcoholic that will do the same thing?
1
vote
2answers
60 views

How can I tell if homemade ginger syrup has gone bad?

I made some Ginger syrup using the liquid I boiled the root in for candy. It's just water and sugar. I put it in a plastic liter bottle (from soda water) in the refrigerator. How long can I keep it ...
3
votes
1answer
56 views

What are different methods of preserving chillies?

I've been given three chilli plants: Bulgarian Carrot Jalapeño Scotch Bonnet I'm not going to be able to use them fresh before winter arrives. What methods of preserving would be appropriate ...
0
votes
2answers
100 views

Can I boil water to temperature lower than 100 Celsius / 212 Fahrenheit to make a tea?

For many years I had a typical electric kettle. Whenever I wanted a 75 Celsius / 167 Fahrenheit water to make a green tea, I had to boil it up to 100 Celsius / 212 Fahrenheit (because, that was the ...
2
votes
2answers
50 views

Sandwich wraps always getting way to crispy

I sometimes make sandwich wraps using water, flour, salt and oil. I mix salt, wheat flour and a tiny bit of olive oil and add hot water until I get a homogeneous sticky dough and let it rest for ...
3
votes
2answers
166 views

Heating Avocado

I was curious and looked for recipes containing avocados. I noticed there are hardly any recipes that contain heated or even cooked avocados, except for a few where avocado is put on a warm dish. ...
-1
votes
2answers
80 views

Thawing uncooked chicken

I have been thawing my uncooked chicken in my sink for years, and my family never got sick from eating it. Why can't you thaw uncooked chicken or any type of meat in your sink or on your countertop?
0
votes
0answers
27 views

ghost chilli peppers best way to prepare with out losing heat

Is it better to dry ghost chillies or dehydrate them or does it matter, or is there a better way to use ghost chilli peppers for cooking.
2
votes
1answer
44 views

How to boil maize(Indian corn)?

I bought some maize(also known as Indian corn or flint corn). Do you boil it just like regular corn on the cob? If so, how long do you boil the corn?
1
vote
1answer
36 views

Crumble added to muffins before baking

I put a crumble on my blueberry as recipe called for, why did they caved in? Could it be the altitude?
4
votes
1answer
81 views

How would I produce (stable) foamy bechamel sauce?

I recently ate a dish that was topped with a foamy bechamel sauce. It had the same creamy taste a traditional bechamel has but was much fluffier and less set, a bit like a mousse. I would like to ...
14
votes
3answers
1k views

Why does my jelly crystal box single out pineapple, kiwi fruit and paw paw as preventing setting?

Assumptions: For American readers - I'm talking about Jello not Jam. in Australia Paw Paw refers to Papaya I've got a box of Aeroplane Jelly that states: DO NO ADD FRESH PINEAPPLE, KIWI FRUIT ...
0
votes
1answer
51 views

Why is the liquid caramel colour separating in my cakes?

I am making Christmas cakes, and when I am creaming the margarine and sugar, I put in my liquid caramel colour and mix it through. Once all combined, I then add all other ingredients, and once ...
1
vote
2answers
102 views

Does the quality of garlic degrades if I chopped, fried then use it after a week?

Here in the Philippines, most of the viands uses garlic, specially whenever we sauteing. Due to this I've found a shortcut in order to reduce the time I need whenever I cook. Instead of peeling the ...
-3
votes
1answer
44 views

Cooking terminology: ingredient preparation vocabulary

This question pertains to food preparation methods. There are a number of web sites that have a culinary glossary wherein cooking terminology is discussed at length. There is no single resource that ...
0
votes
1answer
51 views

Amish Friendship Bread starter with buttermilk

I saw a recipe for an Amish Friendship Bread that called for buttermilk in the starter and feedings. If I made this and gave some away, are the recipients now required to continue to feed the starter ...
0
votes
1answer
71 views

Making Herman the German starter using brown sugar

I have a recipe for Herman the German cake and starter that calls for white sugar. One of the comments said the person used brown sugar to feed Herman. It wasn't clear if she used brown sugar to ...
1
vote
1answer
44 views

Scallops purchased in super market [duplicate]

I have tried making scallops at home from the super market..They have so much water retained they never seem to be able to be seared correctly.. How do you correct for this problem..
0
votes
1answer
48 views

What do I do with leftover egg whites? How long are they safe for? [duplicate]

I made two Leche Flan the night before last, each calling for 10 egg yolks...so, I was left with about 20 egg whites. I've stored them in the fridge in a tupperware container. How long are they good ...
0
votes
0answers
27 views

Need to locate company that will custom process (dry and sweeten) fruit berries for me with organic apple juice.. I live in Iowa [closed]

I am having a hard time locating a company, ideally in the Midwest, that will custom process fruit berries for me. The berries would need to be dried and lightly sweetened by infusing with organic ...
3
votes
2answers
48 views

Do you need to break up a large dough ball into smaller balls for optimal proving?

I often make homemade pizza making the bases by hand from scratch. I'm going away with a group of friends and plan on making a very large batch of pizzas one night. I'll use a full 5kg (11 pound) bag ...
1
vote
2answers
155 views

Sausage exploded and looks foamy

I cooked turkey breakfast sausages in a 350 F convection oven and one exploded. The stuff that came out looked a little foamy and the juices before it was cooked looked a tiny bit foamy. This may be ...
0
votes
1answer
115 views

Does cooking one month expired canned goods render it edible?

Sometimes when preparing to eat canned goods, I realized that it has already expired. I am hesitant to throw it away because it may still be edible. Question: Does cooking expired canned goods make ...
1
vote
1answer
100 views

Best way to preserve a meat without using refrigerator

I don't have refrigerator in my apartment, this is because I want to prepare myself from traveling to many countries, doing job-related and church related activities. My most common problem is how to ...
1
vote
1answer
36 views

Oyster Mushroom Chowder

I just created an oyster mushroom chowder with a cashew-cream base for my vegetarian wife who can't do dairy. It turned out OK, but I overdid the celery and it tested strongly like cream of celery ...

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