0
votes
0answers
4 views

Olive oil “shelf” life and summer camping

I am about to car camp one week and I am wondering if I may safely carry some olive oil in a glass bottle - I expect day temperature to peak around 30 degrees Celsius. I would like to know ahead of ...
1
vote
0answers
16 views

Can I substitite iodized salt or sea salt instead of kosher salt to fry green tomatoes? [duplicate]

I am frying green tomatoes. The recipe calls for kosher salt. Can I use iodized salt or sea salt instead?
1
vote
2answers
171 views

Does polenta 'go off'?

I have some polenta in the cupboard that I can only assume is a family heirloom. The best before date has long since perished but the contents look okay. Does polenta ever stop tasting of polenta? ...
1
vote
1answer
25 views

Polenta instead of breadcrumbs?

I'm making flamenquin this evening and don't have any breadcrumbs available (apart from under the toaster, but some are suspicious). Has anyone ever used polenta instead of breadcrumbs to coat meat? ...
0
votes
0answers
16 views

Calcuim Chloride in the use of homogenized milk

I'm wondering if anyone can explain to me the need of calcium chloride when making cheese from milk that is homogenized / UHT. If someone could explain the culinary science to me I would greatly ...
1
vote
0answers
21 views

Blue garlic during pickling

How do I make the garlic not come out blue during pickling? I know it is safe to eat, I just do not like how it looks. I have used minced garlic but sometimes I prefer cloves. There has to be a way, ...
0
votes
0answers
10 views

Deflated Meringue

I have one question please.....I used 8egg whites, with sugar, beat it. It was so stiff that I could actually maybe cut it with knife and make a sculpture out of it. I kept it in the oven preheated ...
0
votes
0answers
18 views

What should I understand by permitted class 2 preservatives in a food substance?

Aloe Vera juice I purchased contains permitted class 2 preservatives as per it's label. Sodium benzoate is know to be harmful when mixed with vitamin C. How should I conclude whether they have that ...
0
votes
0answers
48 views

What baked good involves crushed digestives, peanut butter, and marbled chocolate?

Recently i found a recipe for something I was interested in baking, but I cannot remember the name of it and my computer isn't accessible for a few weeks. Can someone help me identify the name of the ...
2
votes
1answer
24 views

Fruit Oil Extraction

I'm making an experiment which compares different oils. It seems I can make oil from any fruit/seed by just pressing it, filtering the liquid outflow, and letting the filtered liquid settle (keeping ...
1
vote
2answers
558 views

Use the same cast iron skillet or buy a new one for desserts?

Quick backstory I currently have 2 skillets -- one a 12" flat skillet and the other ribbed. They have both been used for meat and I learned my lesson awhile ago and try to keep them as far away from ...
0
votes
0answers
31 views

Measure of Overcooked Beef [on hold]

my wife is extremely careful about cooking things. She prevents overcooked dishes including those made of beef. The problem is, the beef is often hard to chew. She often boils sliced beef in between ...
4
votes
3answers
60 views

Can I substitute almond meal for breadcrumbs in meatballs?

I am gluten-free and want to make some turkey meatballs. I was thinking about putting almond meal in the mixture. Would that be okay instead of breadcrumbs? If not what would be a good substitute? I ...
0
votes
0answers
19 views

Lodge 12sk lid, what can I use?

I have Lodge 12sk(13") skillet. I would like to find a lid, glass or stainless steel, the lodge cast iron lid is too heavy for my spouse. And recommendations would be appreciated. I was thinking that ...
2
votes
0answers
36 views

Uh, any reason my canned enchilada sauce might smell and taste like dog food?

So I bought the ingredients for a terribly unhealthy microwave burrito enchilada-style casserole recipe today. The recipe, of course, called for enchilada sauce. So I went out and bought Las Palmas ...
4
votes
1answer
33 views

How soon after baking can you refrigerate freshly made fruit pies?

How soon after baking a fresh fruit custard pie can I refrigerate it? Must it be at room temperature before it's put in the fridge?
0
votes
0answers
45 views

How to reseason cast iron skillets using a fire

I was told to put my cast iron skillets in an open fire to clean. We did and now they have a red discoloration and look worse than before. How do I clean the red off and get them shiny again?
2
votes
1answer
42 views

Does Paprika extract actually taste of Paprika?

I'm looking to use paprika extract to flavour a dish, however upon googling it there really is no mention of this extract being used in this context. From what I can see its use is mainly to colour ...
4
votes
1answer
39 views

Baking with unhulled sesame seeds versus hulled

I'm baking a sesame seed bread recipe from the Tartine Bread book and it calls for toasting the hulled seeds. Penzey only had hulled so, not having written it down, I figured that was what I was ...
4
votes
1answer
56 views

How to thin half and half to substitute for milk?

I have a recipe that is for a "Texas-Style Blueberry Cobbler" (site is paywalled) from America's Test Kitchen. The recipe is as follows: 4 tbsp butter in four pieces + 8 tbsp melted & cooled ...
1
vote
1answer
37 views

What's the difference between Yorkshire Tea (red band) and Yorkshire Gold?

The descriptions on Yorkshire's websites (reproduced below) are quite vague. There is a link for "More info" but that simply directs you to betty.co.uk where the same info is reprinted. Gold is ...
2
votes
1answer
51 views

How do I save my curry with too much of a raw onion smell?

I was cooking for a party and ground my raw onions, added to oil and then added meat. Now the curry is sweet and smells like raw onion. How do I save this curry so I can use it for the party?
0
votes
0answers
27 views

How can I tell what real ale & craft beer is good chilled? [on hold]

Most of my life I've been someone who drank good ale through the winter, and cheap lager in the hot weather. Expensive lagers tend to taste the same to me when they've been cooled, but perhaps I'm ...
1
vote
2answers
114 views

How to tenderize bell pepper skin / peel

Consider the scenario: You cut the bell peppers in 1-2 CM squares, throw them in a pan with some oil and 1/6 teaspoon of sodium bicarbonate. You let it simmer until you get a mush. At this point the ...
5
votes
2answers
66 views

Best preservation of parma ham?

We were recently in Italy and bought a large piece of parma ham, which we'd like to use over a protracted period. It is vacuum packed at the moment, what is the best way to preserve it once opened?
0
votes
0answers
9 views

cutting board turned green! [migrated]

I decided to make my own cutting board out of a nice piece of black walnut I came across. It looked great before I added oil, but after I added hemp oil to one side, the whole board turned greenish. ...
0
votes
2answers
38 views

Thawed frozen blueberries inside cake roll?

I would like to put frozen, thawed blueberries inside a red velvet cake roll filled with cream cheese icing. I am concerned that the blueberries may "bleed" or just look a mess instead of having the ...
0
votes
0answers
16 views

Crockpot soup issue [duplicate]

I fried hamburger up and planned on making hamburger macaroni soup in my crockpot. I put the cooked hamburger in the crockpot, added uncooked noodles and the tomato sauce. Turned crockpot on low ...
0
votes
1answer
21 views

Cake flavour options [on hold]

I want to make an easy cake. What flavor should I do it? I have already tried strawberry, vainilla and chocolate cakes, but I want something different that its not too difficult.
1
vote
0answers
34 views

How to shop for a food processor capable of pulverizing plant material to a fine powder?

I would like to pulverize a variety of plant matter (including whole leaves with stems) into a very fine powder. From what I've read, a food processor is better at this than a blender. With the ...
2
votes
1answer
34 views

Initial start up of food freezer

I purchased 7 cu ft Frigidaire at auction. Previous owners stated it had been working well, and was just emptied a few days prior to auction. The freezer coils forms the shelving. Should I fill it ...
2
votes
1answer
38 views

Proper use of induction vessels

I accidentally bought a set of induction vessels. Currently I have a gas cooking range. Can induction vessels be used on a regular gas stove or electric stove?
2
votes
1answer
45 views

Mixing condensed and evaporated milk for fudge?

Before anybody says this is a duplicate, I'm not asking about the difference between the two milks; I already know that. What I'm looking for is a way to lessen the sugar content of sweetened ...
0
votes
0answers
27 views

What happens to partially baked cake, when it is cooked in Microwave? [duplicate]

Today I was baking a cake in convection mode of my microwave, with setting of 30 mins @ 180°C. On completion, I found cake was not fully baked so I decided to bake it for 10 more mins. Here I made a ...
3
votes
1answer
56 views

Submerging chicken carcass twice

I need to make chicken stock so I bought a 3 lb fryer chicken today. Obviously my plan was to roast the chicken tonight, take meat off the bones and then use the carcass to make the stock tomorrow. ...
0
votes
0answers
56 views

Looking for ingredient ideas for pan frying spicy foods on the stove top [on hold]

I am looking for ideas on what kinds of combinations (vegetable, meat and carb) would work for pan-frying with garlic and onions. To start off I put a dry pan on a medium-low stove top. Then I add ...
0
votes
0answers
28 views

how to remove cover on risen bread dough?

how does one remove the cover on the 2nd bread dough rise without disturbing the rise? My bread tends to fall even after a beautiful rise.
4
votes
1answer
67 views

How to convert knife edge angle “ratios” into degrees?

European-style Japanese knives seem to be described (also here and here, and in my most recent post) in terms of "ratios" that always add up to 100. It's not exactly clear what this means in terms of ...
-4
votes
0answers
76 views

avoiding euro-centricism in the culinary preparations [on hold]

I've been triggered multiple times at restaurants just looking at their menus (not to mention their interiors and the way they function) and I know I can’t be alone in this experience. So many dishes ...
-1
votes
0answers
48 views

Can this possibly be safe? [on hold]

A friend of mine smoked a 10-pound beef brisket at varying temperatures and left it in the smoker for several days. It was still bloody when he took it out. He then froze it and said it would be fine. ...
0
votes
0answers
54 views

Fancy meals, not simple [on hold]

Every time I google this it comes up with the opposite of what I want. I want meals that are fancy, like good restaurant quality meals. Every time I google anything that is fancy though, it comes ...
0
votes
1answer
65 views

My dishes seem the same [on hold]

I have been learning to cook for a little while now, and can make 10+ good looking and tasting meals but I have a problem I am encountering that I notice more and more as I learn new meals. It seems ...
4
votes
0answers
47 views

How to extract raw honey from honeycomb?

We recently had to get a swarm of bees removed from our house and moved to an appropriate lodging. We have been left with about 2kg of honeycomb - some of it clean, some of it with old ...
2
votes
1answer
40 views

Broiling Specifics

I have 2 questions when I broil lamb chops. When the recipe says to broil lamb chops 4-5 inches from the top element, to they mean the top of the lamb chop should be 4-5 inches from the element, or ...
1
vote
1answer
42 views

How important are each of temperature, humidity, and vibration for storing wine?

I'm deciding whether to buy a wine chiller for my apartment, maybe this one. I could only realistically keep it on top of my refrigerator. The alternative would be to keep wine in my fridge (the ...
0
votes
1answer
59 views

How safe is fully cooked chicken that is in a TV dinner that hasnt been reheated then consumed [on hold]

My mother in law took a TV dinner out of the freezer and removed the chicken nuggets from the tray. She then put the tray into her toaster oven without putting it on a "cookie sheet". I informed ...
0
votes
0answers
17 views

Reduce butter when not using ground almonds in shortcrust pastry?

I'm using a tart recipe that gives the following quantities for the shortcrust pastry: 185 g plain flour 60 g icing sugar 125 g butter 1 egg yolk 35 ground almonds I found that the almonds don't ...
1
vote
0answers
49 views

Is it possible to make a jam-setting gelling agent at home?

Many jam and marmalade recipes call for a gelling agent in order to solidify the fruit-sugar mixture. While some fruits (like apples) may contain enough of a gelling agent (pectin) to solidify ...
3
votes
1answer
77 views

What regular maintenance is best for a Japanese knife?

My amazing fiancee just got me a Nenox gyuto as a graduation present. (You can't have her, she's mine.) Until now, I've only had Western knives. I understand that I should never use a steel on this ...
0
votes
1answer
59 views

Detailed instructions for brisket for a beginner [on hold]

I have this goal of making my own thick sliced perfectly cooked brisket. I want to throw a brisket party on the Fourth of July 2016, but I have a lot to learn. Sure I can cook up some hotdogs or a ...

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