0
votes
0answers
17 views

How do I make low carb pastry?

I have tried with almond flour which I think is the right direction, but it's a bit soggy.
0
votes
1answer
21 views

Internal temperature of cuts containing abundance of connective tissue

I currently have a 2 lbs beef chuck in the oven. I am monitoring the internal temperature of my meat, which is currently at 140 F. It is my understanding that cuts located close to hoof/horn and ...
1
vote
1answer
26 views

How to catch culture out of yogurt?

When I make yogurt, I freeze some of the yogurt for the next time. However, I concentrate the yogurt by pouring it into a cloth, and extracting the yogurt whey (I do not know if it is called whey like ...
0
votes
1answer
34 views

Will a fishmonger or bait shop clean a fish you caught for a fee?

I love fishing, especially saltwater surfcasting, but up until now it's been mostly "catch and release" - this summer I would like to try fresh-caught striped bass or bluefish. I am terrible at ...
1
vote
0answers
56 views

Milky fluid inside chicken

I cooked a 5lb chicken at 350 for 2 1/2 hours. When we cut one side it was nice n white with clear juices. The other side had a milky fluid in it. What is it, caused it, and is it safe to eat?
7
votes
2answers
1k views

Is there such a thing as “food grade CO2”?

I'm thinking about building a setup to make my own carbonated water. Should I be concerned that I'll be filling up my CO2 tank at Dick's Sporting Goods?
0
votes
0answers
30 views

Are peanut butter nuts combined with sunflower seeds a source of a complete protein? [on hold]

If not, do adding broccoli with carrot make it complete? Thank you for taking your time to reading this short question. Happy so which stack do i need to ask this at?
0
votes
2answers
68 views

Getting flavor to stick in milk tea

Specifically I've been trying to add some condensed milk to Chai, but it seems no matter what I do all I get is the same flavor in slightly differently-colored water as before. Basic procedure I've ...
2
votes
1answer
82 views

Getting poppy seeds to stick to bagel

I've been trying to top my homemade bagels with poppy seeds but haven't had much luck getting them to stick. The instructions I've found says to boil the bagels first, then sprinkle seeds on top ...
0
votes
1answer
37 views

Nutrition value: cold or warm milk? [on hold]

What is better: drinking cold milk or warm milk? My question is only from the nutrition point of view. I am interested to know which one has a better nutrition value regardless of their side effects ...
1
vote
2answers
70 views

interval cooking vs regular cooking meat

I've heard that some restaurants use a method of cooking steaks (or other meats) called "interval cooking", where rather than cooking the meat to just below the final temperature and letting it rest ...
1
vote
3answers
72 views

Baking Electric Fan Oven

I have just moved to a kitchen with a electric fan oven and I have always been use to using a gas oven. I have always done a lot of cake baking and have put a sheet of grease proof paper on top of ...
1
vote
2answers
86 views
+500

How to make the chapati/parathas/pooris such that they remain very soft til long hours?

From: Why doesn't my whole wheat dough pass the Poke Test? I want the chapati and parathas (same dough is used for both) to remain very soft til long hours. ... Gluten development ...
0
votes
1answer
63 views

My dough is too brown

According to this recipe http://centercutcook.com/perfect-chocolate-chip-cookies/ I did exactly what the author wrote. I ended up with too wet and brown dough. I have several questions according to ...
3
votes
2answers
62 views

How to cook the eggplant in trader joe's eggplant roll style?

I want to learn how to make similar style eggplant roll. I cook eggplant many times, but I have no clue how to make the eggplant moist but not wet. I see the eggplant in trader joe's eggplant roll, it ...
3
votes
1answer
69 views

Making licorice root syrup or extract

I wanted to make licorice ice cream, but I don't want to use existing licorice candy (which probably contains preservatives, starch, gum etc which I want to add myself if needed). I realized I should ...
2
votes
2answers
58 views

Baking side of pizza stone

How do I tell which side of my pizza stone is the top side and is the side to bake a pizza on? I did not buy the stone but was given to me some years ago and I have not used it because I do not know ...
1
vote
1answer
37 views

Low tannin dry red wine, good for sauces and stews?

I really don't care for red wine, and I have been told that it's probably the tannins that I object to. If that's the case, what varieties of red wine should I look for when a recipe (usually a stew ...
1
vote
1answer
42 views

Why do some ingredients in baking recipes need to be at room temperature?

I've been starting to bake more cakes and cookies recently, and many recipes say to have some ingredients that are usually stored cold, like milk or eggs, to be added at room temperature. Why is this? ...
4
votes
3answers
297 views

How do I deal with a really wet, messy dough?

I have been experimenting with bread recently and today made some really basic white bread: http://www.bbcgoodfood.com/recipes/7568/classic-white-loaf I found that the dough was really messy and ...
3
votes
1answer
83 views

When should I knead with oil and when with flour?

I have been experimenting with making bread and pastries and have tried kneading with both oil and flour. I have found that I tend to use flour with bread and yeast based loaves and oil with pastry ...
0
votes
0answers
42 views

Method to make corn pasta?

I've been unwell for quite awhile now and corn pasta has been a lifer saver because it's fairly easy to digest (for me.) Anyway, i'm curious as to how exactly they are made. For instance look at this ...
0
votes
2answers
34 views

How do I rapidly soften cream cheese?

I need to soften some cream cheese to room temperature. I forgot to take the cream cheese out of the refrigerator and don't want to offset my bake start time letting it sit. Is there a way to quickly ...
0
votes
1answer
41 views

How to clean stains from rice cooker element?

I have a nicer Zojirushi rice cooker that has a removable pan which reveals a small heating element with a button in the middle. Through my use the element has gotten some light brown and black stains ...
0
votes
0answers
36 views

Why does my chocolate cake come out dry and grainy on top?

I want to make a chocolate cake recipe that is moist from the inside and flavoursome. I tried making one with: milk, vegetable oil, eggs, bicarbonate of sodium, sugar and flour, and golden syrup. The ...
0
votes
0answers
25 views

Temperature adjustment for bread baking

My aunt gave me a recipe for Easter bread. You are to bake it at 275 degrees for 15-20 mins.then lower to 250 degrees til golden brown. This is a yeast bread recipe from probably the 1920's. What ...
0
votes
0answers
26 views

Recipe for Karashi Renkon

I really want to make lotus stuffed with mustard in the style of "Karashi Renkon". I have found lots of pictures where the holes are yellow and the outside also appears to have a yellow layer but have ...
1
vote
1answer
58 views

Does the calorie count of these pistachio nuts include the shell?

This pack of nuts states 600 calories per 100g. Does this calorie count include the shell?
-1
votes
1answer
51 views

How many average onions are there per pound?

How many onions are there on average per pound assuming they are average size? I have tried figuring out by number of onions per cup and number of cups per pound, but when counting it with tally ...
1
vote
1answer
54 views

What is instant pudding mix used for in baking cookies?

In some recipes instant pudding mix/cornstarch are called. What is the main point of adding these two ingredients in your dough. Thank you
1
vote
1answer
54 views

How do I keep ground turkey or chicken from clumping when I cook it?

When I sautee ground turkey or chicken for tacos or sloppy joes, I want the chunks of meat to be smaller and more like ground beef which breaks up easily. But the ground turkey or chicken tends to ...
0
votes
0answers
24 views

Is ham safe to eat if it was at room temperature but is recooked? [duplicate]

I accidentally left two half hams in a storage locker in a basement for four days. They were in packaged in plastic and packed in ice, but the ice would have melted by the end of the second day. They ...
1
vote
1answer
38 views

Should I cook frozen salmon differently from fresh salmon?

I bought some frozen wild-caught salmon fillets for the first time so see how we like it. Can I broil it the way I usually cook salmon, or does the freezing process lend itself better to other ...
1
vote
1answer
85 views

Do Eggs Need to be Refrigerated? [duplicate]

Do eggs really need to be refrigerated? If so, how long can they last without refrigeration? Obviously eggs come out of the chicken at body temperature, so there must be some amount of time they can ...
0
votes
0answers
55 views

Barium and aluminum in Teff? [closed]

I was researching Teff (the ancient grain originally from Ethiopia), and was interested in the fact that it is gluten-free and high in a lot of nutrients, including protein and iron. However, every ...
0
votes
2answers
111 views

Is it safe to use a tea kettle with black dots on the bottom?

My tea kettle has a bunch of black dots all over the inside bottom part of it. I tried washing it and using a scrub sponge to scrub it off but it won't come off. Is it safe to continue using it or ...
0
votes
0answers
80 views

How do I make a firm no-bake cheesecake? [closed]

We have tried several online recipes for making non-bake cheesecakes but so far we have been unable to make any that will keep firm in the refrigerator. Maybe adding a special type of Roux would help? ...
2
votes
0answers
58 views

Baking time for paper vs metal

Have made many fruitcakes in a 7" metal angel food pan, for ease of time and cleaning. I was excited to try the 7" paper tube pans, but what I ended up with was soup on the inside. The paper pan was ...
5
votes
1answer
75 views

How efficient is stock for protein extraction?

Proteins from collagen and tissues thicken stock. Fat is rendered too. Since fat settles to the surface after refrigeration, I assume that you can extract most or all of the fat through skimming ...
1
vote
1answer
57 views

How do I clean off bread stuck to a non-flat / patterened cast iron pan?

If this was a normal pan I'd be scraping it with a metal spatula right now, but it's a custom shaped pan (for making novelty shape bread/cupcakes). There are no flat spots, just a lot of grooves and ...
0
votes
2answers
66 views

What size are small, medium and large tomatoes?

Many recipes call for a tomato of a certain size. How do you know the difference between small, medium and large tomatoes?
4
votes
1answer
81 views

Lemon dill sauce broke

When making a lemon dill sauce will limited ingredients due to Lenten restrictions, we found the sauce broke after simmering. The sauce was vegetable stock with lemon juice then thickened with a roux ...
3
votes
3answers
130 views

Preheat the Dutch oven (and the oven itself) for No-Knead Bread? (experiment results)

I'm trying the America's Test Kitchen tweak of No-Knead Bread. The video segment on the website conflicts with the attached written recipe (sorry, paywalled). The video clearly says to preheat the ...
1
vote
3answers
58 views

What other vegetables can I roast with asparagus?

I eat roasted vegetables at least once a week. I usually combine two or three veggies (broccoli with cauliflower, potatoes with carrots and onions, Brussels sprouts with carrots and parsnips, etc.), ...
0
votes
0answers
20 views

Colouring oil - chocolate looklike

does anyone has experience with colouring vegetable/olive oil? It should be with brown-chocolate colour and the result might be a fake chocolate leak.
-2
votes
0answers
42 views

How to troubleshoot bulky and flavorless quickly risen yeast bread?

We have used an online recipe today called "Quick Yeast Bread" to try as a special toasted accompaniment but found that the loaves were too bulky and also lacking in flavour. Can any amateur or ...
0
votes
1answer
23 views

Is carob bean cooked when used as a thickener?

Many yoghurts contain carob bean gum as a thickener. Does anyone know if this is raw or cooked carob bean ?
0
votes
1answer
48 views

How should the smoke appear in the exhaust in a kettle charcoal grill

I am about to start my BBQ adventure. I intend to buy a Weber charcoal grill. I am going to use it for grilling and smoking. I was listening to a podcast where the desired smoke color was discussed. ...
-1
votes
0answers
21 views

why did our fridge stop working? [migrated]

Why did our fridge stop working? It built up with ice (not the freezer, but the fridge) then started beeping, then just conked out. We defrosted it - took 24 hours to do, even though it's a ...
0
votes
0answers
15 views

Better way to tenderize meat? [duplicate]

I've been using the standard mallet type thing to tenderize meat. In order to keep meat juice from splattering everywhere, I usually place some cellophane over the meat when I hit it, but usually the ...

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