9
votes
0answers
111 views

Does wrapping banana stems actually prolong their life?

I've seen a few times the suggestion to wrap the stems of bananas to prevent them from ripening. Yet at least one person who was espousing this admitted it was based on a misreading of a study: I ...
5
votes
0answers
36 views

How do you stop banana flower soup from tasting astringent?

I have made banana flower soup 3 times now. The first time it had a nice, unique warming/comforting flavour. The second time it was inedible. The third time it was almost inedible. The recipes I have ...
4
votes
0answers
79 views

How to make wet fries?

There's a place that does 'wet fries.' They look more like English chips though, and they're basically floppy and wet from the sauce it's placed into. The ingredients, as told by the manager, are: ...
4
votes
0answers
60 views

What to do with grapefruit seeds?

I have several grapefruit trees and get tons of grapefruits almost year round. When I eat the grapefruits, which is fairly regular, I typically eat a good amount of the seeds with the fruit for ...
3
votes
0answers
210 views

Sous vide whole salmon at what temperature?

If I'm doing salmon fillets then I'll normally do 50c for 25 minutes, but a whole salmon is a different kettle of fish. I've done sous vide whole salmon on several occasions and I do 55c for 3 hours ...
3
votes
0answers
116 views

Bell Pepper Mousse - won't charge or discharge

I made an ISI Whip recipe for Bell Pepper Mousse, chilled the mixture in the container for 2 hours, then charged the mixture twice, heard gas release, shook it vigorously 20 times and it would not ...
2
votes
0answers
21 views

Why should or shouldn't I peel mushrooms?

I've peeled my button mushrooms since cooking with a friend once, who did it, but I've never understood why, if at all, it's advisable. Searching shows a fairly wide range of opinions but I see no ...
2
votes
0answers
15 views

I am using agave instead of sugar, do I add more flour to keep things right in cookie dough?

I want to use Agave liquid sweetener instead of dry sugar. How much extra flour would I need to use to offset the extra liquid?
2
votes
0answers
25 views

Why does a cold saturated sugar solution melt chocolate?

In this YouTube video at 3m22s, a chocolate easter egg melts when a cold saturated sugar solution is poured into it. Why does a cold sugar solution melt the chocolate? I would totally understand if ...
2
votes
0answers
22 views

Whipped cream running permanently from siphon

I have a Kayser siphon of whipped cream. I filled it with whipped cream (not fully though), added some sugar and swung it. It works perfectly, only today it wouldn't stop. But once Ive used, it won't ...
2
votes
0answers
26 views

Will cooking meat with the thermometer in affect the cooking time?

Last night I cooked 3 pounds of chicken breast tenders using my preferred "set it and forget it" method: Preheat the oven to ~350°F Lay out tenders in an oiled baking dish & season as desired ...
2
votes
0answers
116 views

I used evaporated milk instead of sweetened condensed milk in a fudge recipe. How do I fix this?

I was given a fudge recipe citing evaporated milk instead of sweetened condensed milk. Is it possible to fix this by adding sugar and re-cooking the fudge or is it just a recipe gone bad?
2
votes
0answers
63 views

Substituting instant imitation flavored pudding mix and cake mix in Bundt Cake recipe

Nothing Bundt Cakes makes delicious dark chocolate and white chocolate with a raspberry center. Thrilled to find copycat recipes online, both call for imitation flavored pudding mixes and cake mixes. ...
2
votes
0answers
107 views

How can I be sure I'm buying the right KitchenAid beaters?

My daughter has a KitchenAid Architect stand mixer. Through a series of moves, she's misplaced the wire whip and the dough hook and I'd like to get her replacements. Easier said than done! Stores ...
2
votes
0answers
54 views

Raw Kale - Korean side dish

I'm trying to get more raw veggies in my diet in general and Kale is such a good one. I recently had a raw kale side dish at a Korean restaurant that may or may not have been fermented. It's flavor ...
2
votes
0answers
78 views

Is carnival glass safe for serving food?

My grandmother-in-law left us a very large collection of carnival glass. This has led to a mild debate over whether it is safe to use. Are there foods that shouldn't be served on carnival glass? What ...
2
votes
0answers
32 views

Jam scum after sealing

I made strawberry jam and bottled and sealed using wax discs. I'm planning on selling the jam but scum has formed on top. If I open the jars they will have to be refrigerated and won't last. Is there ...
2
votes
0answers
51 views

my black garlic cooking in a rice cooker went brown and hard before black any ideas?

I have my garlic in the skins in a rice cooker on the warming setting after 7 days the garlic was brown dried out and hard, is it over cooked and not slowly caramelized? what is the purpose of ...
2
votes
0answers
90 views

Pitas are paper thin on one side

My problem is when the pittas do puff up, one side is paper thin, and tears easily when you try to put anything on it. Any tips?
2
votes
0answers
69 views

Oolong leaves not unfurling

I just ordered some new loose leaf oolong, and I've noticed that the leaves don't unfurl all that much--even after two or three steeps. I've noticed with past oolongs that the leaves open up nice and ...
2
votes
0answers
57 views

Baker's Percentages for Baked Doughnuts?

I recently purchased an electric doughnut maker and am about to embark on a baked doughnut spree. Having consulted the few recipes included with the machine along with some online options, I have ...
2
votes
0answers
108 views

What is the difference between Paris ham and French ham?

My supermarket sells two kinds of pre-sliced ham. One is called Paris-style and the other French-style ham. Both kinds of ham are from the same company and the names are no indication of where the ham ...
2
votes
0answers
40 views

How to add flavour coating to gelatine or starch capsules?

I have gelatine and starch capsules of differing colours and sizes that I use for supplements and the like. In some cases, I would like to coat the capsules with differing flavours! A sort of sensory ...
2
votes
0answers
30 views

How to preserve fermented bean sauce

How can I can and preserve my fermented bean sauce so it has a long shelf life preferably one year or longer. I ferment the beans in smoke and in low heat and then stir fry them in mustard oil, ...
2
votes
0answers
79 views

What is the smoking point of salmon fillet oil?

What is the smoking point of salmon fillet oil cooking in oven (baked in a foil parcel)? (could be a range) There is one Q&A at What is the best time and temperature for taste when cooking a ...
2
votes
0answers
149 views

What to do when too much butter added to my puff pastry dough?

I made puff pastry dough, but I figured I've added too much butter to it and now that it is in the oven, the butter has melted and covered the dough! (I need your advice for the next time) What should ...
2
votes
0answers
95 views

blackened carrot cake

I have a favorite carrot cake recipe that I have made many times. it is always beautiful and tasty (although I am sure some would debate that since it contains pineapple). However, that last two ...
2
votes
0answers
217 views

Why is my cheese sauce sweet?

I have made cheese sauce before and it has never been sweet. No problem with butter and flour and then I added milk like before. White sauce was fine. So I added cheese. Yes it was a package of ...
1
vote
0answers
30 views

Why isn't glass ideal for the fermentation of sauerkraut?

I last made sauerkraut over 20 years ago, so embarking on it again I did some reading and chose an Alton Brown recipe. He specifically calls for the fermentation to be done in a plastic container. ...
1
vote
0answers
16 views

What is the best sugar for sweet short crust pastry?

I am reading an American Pastry & Pies cookbook and they say the sugar granules in sweet short crust pastry stabilize it and recommend using granulated sugar. So does this mean the bigger the ...
1
vote
0answers
25 views

Brining rack of lamb

I am making a crown rack of lamb tomorrow, and today to prep I plan on getting some of the trimming done. I went to a new butcher this time around and sadly they left the extra layer of fat on the ...
1
vote
0answers
44 views

Cooking pork roast ahead of time for Christmas?

I need to take a rolled loin pork roast to Christmas lunch. I will cook it at home and take it with me but we will not be eating until an hour after we arrive. My question is, how do I cook the roast ...
1
vote
0answers
16 views

Using Milk Chocolate instead of unsweetened chocolate in a pie

I would like to make a chocolate silk pie for Christmas. I have a LOT of unused Milk Chocolate left over from a wedding and so that's why I am using the milk chocolate. Most of the recipes that I've ...
1
vote
0answers
19 views

Tomato Sauce Turns Dark/Sweet

I tried to make my own tomato sauce from fresh tomatoes using a slow-cooker (for quite a long time). I gather this may not have been a good idea because the result is very dark red and it's super ...
1
vote
0answers
115 views

What is the history of the standard sheet (bun) pan?

What is the history of the standard sheet (bun) pan? Who came out with the sizing? Why that size? When did it occur? There are full size(26x18 Inch), half(18x13) and quarter(13x9). image from
1
vote
0answers
53 views

Oil in Ramen broth

Many recipes online suggest that at some point I should sauté some onions or scallions with vegetable oil and add them to the broth that is meant to go with the ramen. I know of toasted sesame oil and ...
1
vote
0answers
79 views

OK to “recook” partially cooked poultry?

Cooking a leftover turkey. Took it out because it looked done and meat thermometer said it was done. It was sitting on the counter resting for about an hour, and when I carved it the meat at the very ...
1
vote
0answers
45 views

Can I fix my universal meat grinder which leaks when I make cranberry orange relish

'Tis the season for cranberry orange relish, but what a mess! The source of the leak: where the handle meets the barrel of the grinder. Is there a gasket there that can be replaced?
1
vote
0answers
32 views

What is the best marker for writing on glass?

I am looking for a permanent marker for writing on glass spice containers that can endure being washed. I thought of just using sticky paper labels but they will not endure washing. Should I go for ...
1
vote
0answers
43 views

Pumpkin pie filling way too thick

I am making pumpkin pie from scratch, the filling is way thicker than in the video recipe I followed. Will it still cook properly? I used 2 cups of fresh pumpkin, 2 eggs plus one yolk and one cup of ...
1
vote
0answers
48 views

How to stop sushi nori tasting too strong?

Vegetarian here (who doesn't eat fish), I love sushi and I've made it a few times at home and the technique is relatively pain free but the taste is just... off. From a shop, usually Yo-Sushi or ...
1
vote
0answers
41 views

Prevent the grinder basket on Cuisinart coffee maker from sticking

I have a Cuisinart grind and brew coffee maker. The grinder basket is very hard to remove. I have cleaned it as well as I could and Cuisinart just offered to sell me a new part for $30 that may or ...
1
vote
0answers
70 views

Why would hot-packed green beans go bad when still sealed?

My hot-packed green beans went bad. They are still sealed, look nice and green. On the bottom there is a white slime. When I opened a jar they smelled terrible. What happened?
1
vote
0answers
62 views

How is Botan (the Japanese rice candy) made?

I was wondering if anyone might know how they make Botan Rice Candy? I have searched the web but no leads.
1
vote
0answers
66 views

Why did my chocolate icing exude its cocoa butter?

I tried making Corriher's "Luscious, creamy chocolate icing" for the first time. 340 g milk chocolate (I love Hershey's) 225 g semisweet chocolate 28 g light brown sugar a pinch of salt 5 ml ...
1
vote
0answers
78 views

How much dry ice should be used to keep this much dough frozen in a box of this size?

I would like build a package with frozen food products (to -18 °C). The products are small balls of pizza dough (diameter of 4 cm). Total dough ball weight is 10 kg (333 balls, 30 grams each). I'm ...
1
vote
0answers
118 views

Coating/skin on Quorn Sausage - is it edible?

I bought some frozen Quorn Hot Dogs (Frankfurter style). After boiling some there was a transparent, filmy outer skin/coating that came off when I was cutting them. It felt plastic/rubber/paper-like ...
1
vote
0answers
62 views

Can I add Xanthan Gum to cookies made with all purpose flour to decrease softness which causes cookies to break?

Use a shortbread recipe which adds eggs to the basic recipe of flour, butter, sugar and flavoring. The cookies taste fantastic, but break too easily. Need to ship the cookies as gifts, but they are ...
1
vote
0answers
125 views

Sweet potatoes: to cook or not to cook?

I would like to dehydrate some sweet potatoes. Here I found a recipe for dehydrating fresh sweet potatoes in low temperatures without cooking them first. But here they say that fresh sweet potatoes ...
1
vote
0answers
47 views

Tart Taste to Hot Bath method canned Vegetable soup

Why does my homemade vegetable soup cooked for at least 3 hours and then I put into canning jars in a hot bath for 45 minutes taste tart? What can I add to take the tart taste away? It has been ...

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