0
votes
2answers
12 views

What kind of chili peppers are these?

Having a long weekend, we have some new recipes we want to try. I found this recipe for Fried Green Chili Stuffed With Pork Stuffing . Unfortunately, the recipe doesn't say what type of chilies ...
2
votes
2answers
17 views

How to remove the excessive saltiness from gammon?

I've tried a few time to roast gammon, typically my method is to soak the gammon and then roast for a few hours. The result is typically just this side of editable. I've even tried boiling it first ...
0
votes
0answers
21 views

Opening wine bottle with rounded top using a waiter's friend

For opening non-screw-cap wine bottles I tend to use a "waiter's friend" style corkscrew (i.e. one with a lever that you push against the top of the bottle in order to extract the cork). I recently ...
3
votes
3answers
245 views

How to absorb/remove excess water that you've added to a dish?

My cooking style involves putting a bunch of ingredients (e.g. chicken, rice, mushrooms, tomatoes) in a pot, adding water and seasoning, turning on the heat, and coming back half an hour later. ...
0
votes
1answer
31 views

Does a plain latte have chocolate in it?

I cannot eat chocolate but would like to drink a latte. Is there any chocolate in a regular latte? I know you can get a chocolate latte, but need to know if a plain latte has chocolate in it.
2
votes
2answers
129 views

Do “Best by: XX-XX-XX” foods have an expiration date?

How long will foods that have "Best by: XX-XX-XX" on the product last past that date? I have tried looking online, and all I can find is anecdotal evidence, which isn't very assuring for me since ...
3
votes
2answers
96 views

Heating meat in a microwave

Everytime I heat up chicken in the microwave it tastes pretty strange and has a not-so-appealing odour too.. What is the best way to heat up those leftovers?
4
votes
1answer
72 views

Mayonnaise in stand mixer is very runny

I've frequently made homemade mayonnaise in my food processor following Alton Brown's recipe, and consistently had good results. Last week the food processor was busy with something else, and so I ...
7
votes
3answers
3k views

Do professional cooks use measuring cups and spoons?

I watched some TV shows showing cooks working in their restaurants. I use measuring cups and spoons when cooking almost everything, but do not see any of the TV cooks measure anything. They mostly ...
4
votes
2answers
44 views

Dehydrating herbs - leaves vs. stems

I use my dehydrator to dehydrate herbs such as parsley and dill. I use low temperature (95 F = 35 C) to preserve the taste. The dark-green leaves are usually completely dry after several hours, but ...
0
votes
0answers
39 views

How to make a good sauce for rice/potatoes/buckwheat? [on hold]

Very often after work, when I come back home and have no time to prepare anything better I cook rice/potatoes/buckwheat and fry chicken/turkey or prepare some tuna or salmon. The problem I'm facing is ...
3
votes
1answer
82 views

Dealing with frozen ground beef

Last night, I had a small disagreement with my mother. She asked me to cook beef tacos for dinner. However, upon getting to the kitchen, I saw that the ground beef I was going to use was not fully ...
0
votes
1answer
88 views

Good/Bad Soy Sauce

How to tell if the soy sauce is of good quality? Could we tell with the smell and the colour of the sauce? I'm aware the differences of dark VS light soy sauce (See Soya sauce. Are they different ...
1
vote
2answers
103 views

Why does my bread smell like vinegar?

I have some bread that should still be good for few days that now smells like vinegar. There is no mold, ect. on it that makes it look bad. It is store bought whole grain bread with some oatmeal, if ...
8
votes
3answers
938 views

Can I use garlic leaf for cooking?

I planted a garlic clove and now I have a nice garlic plant. The question is: Can I use the leaves to season food safely? The leaves smell like garlic and I wonder if it's okay to use them dried, ...
1
vote
1answer
57 views

Reclaiming a salty curry

I often read that salt is added 'to taste' - and I try to keep adding salt until my curries taste right. However, on occasion my fingers are too big for my pallete, and the dish becomes overly ...
2
votes
1answer
53 views

Could cheese “halt” the tenderness of cooking lentils?

I was cooking some lentils in chicken broth. When the lentils seemed almost done (they had been simmering for 30 minutes or so), on a whim, I added a fair amount of Gouda cheese. There was still ...
-2
votes
0answers
114 views

Why does cooked food spoil faster during a storm? [on hold]

Best example: soup (beef, vegetables, cream). In any other weather, it can be kept in a fridge for ~5 days. In a storm, a few hours guarantee it have low pH and be hissing with gas bubbles. Which ...
9
votes
2answers
632 views

What is the difference in blanching and parboiling?

From the time I was very young and just beginning to cook, I always heard about blanching but never heard of parboiling. I learned how to blanch vegetables to prepare for freezing, removing skins from ...
3
votes
1answer
100 views

What is the correct order to both marinate and velvet the meat?

Velveting a meat is a Chinese technique to coat meat with oil and egg whites and can prevent overcook. In the process, it needs to be left for about 30 minutes in refrigerator for the coat to apply ...
12
votes
3answers
2k views

When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?

I recently trying the flour coating trick before frying it so my meat can withstand more temperature and does not get dried up so easily inside. However, when I rolled the meat with all-purpose flour ...
1
vote
2answers
82 views

How to seal a jar with a jam so that it can be opened without breaking the lid?

When I make a jam, I put it while it's hot into a jar, then close the jar with its lid (a single-piece, screw-on metal lid) and put in cold water. After doing this, I can usually keep the jam outside ...
1
vote
2answers
100 views

What to do with dehydrated potatoes tainted black?

I had many potatoes I wanted to preserve for a long time. Usually the potatoes I keep in my kitchen get rotten after a month or two (and I don't have a cellar to keep them cool), I decided to ...
2
votes
1answer
39 views

Par-Cooking Corn on the Cob in a Microwave

I prefer barbecued corn on the cob, but don't always have the chance to cook it quickly after buying it. I know that fresh corn loses its sweetness fairly quickly if you don't lock it in by cooking ...
1
vote
1answer
32 views

What is the correct conversion of dried whole vs. ground fennel?

I have a recipe that calls for one tablespoon of ground fennel. I only have dried fennel seed. What amount of dried seed should I use?
1
vote
2answers
129 views

Sausage grease in fridge

I forgot a pan with a little sausage grease in the fridge (1 1/2 to 2 weeks). The pork sausages had peppers, herbs and maybe onions in them, the grease is orange from the chilis and peppers. If I ...
6
votes
2answers
165 views

What are the best type of skewers to use for ground meat kebabs?

We like to make ground meat kebabs. I usually use all ground lamb, but occasionally will use a mixture of lamb and beef or lamb and bison. I have tried wooden skewers (both small and large) and ...
3
votes
1answer
119 views

What is the difference between noodles and pasta?

Is pasta just a fancy name for noodle? Or is pasta always an Italian style noodle? Is all pasta noodles? Or the other way around? This may be more of a language question than an actual food ...
14
votes
3answers
3k views

Is there no use for high temperatures in ovens?

I'm about to buy a new oven. I can buy one which is able to steam the food, or one without. The one with steam (a nice, but not necessary feature) only goes to 230 °C / 446 °F, while a ...
1
vote
2answers
60 views

How do you create and store bacteria cultures for fermenting?

I'm very new to fermenting and am typically doing it with vegetables pressed under either salt or salt and water. I've come across several sites teaching about how bacteria cultures can be used in ...
-1
votes
0answers
35 views

I have some leftover deep-fried chicken from my fastfood takeaway. Is it safe to store in the fridge and eat it tomorrow? [duplicate]

I had a takeaway dinner from a local Friterie (http://en.wikipedia.org/wiki/Friterie). However, something went wrong between my order and the baking, and I received something extra for free, namely a ...
2
votes
2answers
51 views

How to best prepare Sukimono

I am trying to make Sukimono, which is a Japanese type of fermented green cabbage. I'm completely new to fermenting and my first batch came out a bit too salty. I weighted the cabbage down in salt ...
3
votes
1answer
147 views

Edible lollipop sticks for a complicated birthday cake

I'm baking a cake for my sister. Though the cake will be simple. I decided to make chocolate cupcake lollipops. The cupcakes will read out her traits like nice, awesome etc. I need some advice on how ...
-1
votes
2answers
108 views

Chicken defrosted on Saturday can I eat it on Monday

I defrosted chicken on Saturday. Can I eat it for lunch on Monday?
1
vote
1answer
59 views

What dish?: Japanese chicken skewer wrapped in a green leaf and sour red sauce

In Japan, at two occcasions, I had chicken skewer with a green leaf wrapped around it, and in it was also some red sauce with a sour taste. Is there a specific name for this dish? Ultimately I'm ...
1
vote
1answer
48 views

When making Eetch, is it necessary to sauté the onions and simmer the tomato products? Are there differences if using quinoa rather than bulghur?

When I make Eetch, the recipe I use calls for sautéing the onions and then adding the tomato products and simmering for a short time before adding to the bulghur. A woman my husband works with told ...
0
votes
0answers
48 views

How do I properly use a ceramic honing steel?

I have a set of Global knives and I went ahead and ordered their G-45 ceramic honing steel as well. I cannot find a good picture of it, but the rubber piece on this steel has a flat edge. I want to ...
1
vote
1answer
84 views

How are black beans cooked for Mexican dishes?

In the US, some Mexican restaurants and taco vans offer a choice of black beans served as a topping for tacos or tortilla salads. The black beans are not mashed, like refried beans, but served whole. ...
5
votes
3answers
363 views

How can I keep flies out of my kitchen?

I'm very concerned about food safety, but at the same time, I like to keep windows open when I cook to get in a lot of fresh air. Unfortunately, this has the bad effect of allowing flies to swarm in. ...
1
vote
1answer
15 views

Measurement for 3 sheets of crushed graham cracker [duplicate]

My receipe calls for 3 sheets of crushed graham cracker. I bought pre-crushed graham cracker. What is the cup measurement for 3 crushed sheets?
2
votes
1answer
68 views

Getting a cast iron skillet surface smooth

I've had a Lodge cast iron skillet for about a year. A few months after I bought it I seasoned it with too much oil (I learnt later) and the surface developed some 'bubbles' that later started ...
0
votes
0answers
22 views

How to make skhug?

Skhug is an originally Yemeni condiment that was brought to Israel by Yemenite Jews. It's very spicy, there are green and red variants. It contains red or green chilies, garlic, koriander and probably ...
0
votes
1answer
122 views

Why can't I heat water properly on a new glass cooktop using a stainless steel pot?

I have just started using a glass cooktop and my RACO stainless steel cook pot takes ages to heat and won't boil unless on the highest setting. It makes a scummy mark on the cook top. I thought that ...
2
votes
2answers
71 views

How to use and store galangal?

I keep a whole hand of ginger in the freezer, not even wrapped. I microplane it into whatever I'm making and it works great. Is it OK to treat galangal the same way? If I use it in recipes that call ...
3
votes
0answers
87 views

What Makes Bread Gray?

I've been baking French-style bread loaves (not baguettes) for years. The ingredients are flour, salt, water, yeast, and about one tbsp cornstarch per cup of flour. For the last year or so, the ...
2
votes
0answers
54 views

Safe Chicken Liver?

Are chicken livers safe to eat cooked slightly pink? Is "chopped liver" safe when using schmaltz as an ingredient?
2
votes
1answer
51 views

Can I convert this cocoa frosting to a coffee frosting instead?

Our family's go-to recipe for celebration cakes is a hazelnut torte with a semi-sweet, cocoa-based chocolate frosting. The torte is completely flourless, and pretty sweet (gotta get structure from ...
2
votes
1answer
50 views

Slow cook pork shoulder without it falling apart

I have a 2Kg pork shoulder which I would like to cook in a slow cooker (first time user of a slow cooker) so it tenderizes but I also would like it to be able to be cut it in some way to serve with ...
0
votes
1answer
49 views

What happens when you knead bread dough?

Why do you (most of the time) knead the dough when baking bread? And what does it do with the bread? (I was going to mark this question as Community Wiki, but I didn't have enough rep.)
7
votes
2answers
224 views

Do scalloped sides on a knife blade have any effect?

One of the first knives I was ever given was a Wusthof 7-inch Santoku. Over my years of use, I've never put much thought into the cut-outs along the side of the blade (which appear to be variously ...

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