4
votes
0answers
48 views

Why does my homemade mustard thicken only some of the time?

For the first time in many years, there are enough red bell peppers in the harvest for me to make this recipe for roasted red pepper mustard, which I have made off and on for 20 years or so. It's ...
4
votes
0answers
97 views

Why didn't my crumpets cook in the middle?

I tried to make crumpets today, first time I've used yeast so didn't really know what to expect. The recipe I followed was: 450g plain flour 1tsp caster sugar 14g instant yeast 350ml skimmed milk ...
4
votes
0answers
311 views

Salt in boiled meat

Is there a way to estimate consumption of salt when dealing with the boiled meat? I.e. I had 500 grams of meat, boiled in 2 litres of water, with 5 grams of salt diluted in that water. If the water is ...
3
votes
0answers
168 views

Is the cockchafer grub edible, and how best to prepare it?

I've never eaten or cooked insects, but I wanted to give it a try some time. Now, we found a few grubs 4-6 cm in length, that we think to be cockchafer grubs, in one of the pots on our balcony. So I ...
2
votes
0answers
52 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
82 views

Why does oil reduce the effectiveness of Japanese waterstones?

I've read in several places that oil should not be used on Japanese waterstones, but none of the sources explain the reasoning behind this. What, if any, damage would using oil cause and would it be ...
2
votes
0answers
107 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 ...
2
votes
0answers
97 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
80 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 ...
1
vote
0answers
75 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
74 views

What is the rate of loss of vitamin C in fresh vegetables?

If I keep fresh vegetables in the fridge, how quickly is vitamin C lost? What is the rate of loss in percent per day, or any other relevant measure?
1
vote
0answers
36 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 ...
1
vote
0answers
37 views

Sprinkles on rolled icing

we are about to decorate some cup cakes and want to know the best way to put sprinkles onto rolled icing without the colours running or the sprinkles falling off They will be no. 3's and they will be ...
1
vote
0answers
103 views

How to reduce the masala taste from chicken roast

We cooked chicken roast and we cooked it in three batches. this is for a party. Good thing- OF the three batches two of them turned out to be pretty good. Issue- The third one turned out to stand a ...
1
vote
0answers
81 views

Double Layer Piping Tool

Is there such a piping(?) tool that can output two types of dough at the same time whereas one of the dough is a pate a choux and the other dough is some cookie dough. The pate a choux would be ...
1
vote
0answers
46 views

Do long-cooked pasta and brown rice lose more minerals than short-cooked types?

There are many different types of brown rice and whole grain paste that one can buy. Some need to be cooked for 25 minutes while others only need to be cooked for 8 minutes. I was wondering if rice or ...
1
vote
0answers
61 views

Crystallization of sugar solution, and oddly crunchy candy with fudge-like texture after eating

I've been trying to recreate the results from: http://cookingsciencetradition.blogspot.com/2010/12/crystallization-of-sugar.html to very little success. My process: 1: Add 1 + 1/2 cups white ...
1
vote
0answers
55 views

Tempering raw cacao for coating

I have a 2-pound block of dark no-sugar-at-all chocolate, and I want to use some of it as coating for candies or popsicles. It's 100% raw cacao, so I'm thinking of melting some and using honey as a ...
1
vote
0answers
70 views

Frozen Misto pump head

I bought my third Misto (love them) and the pump head does not move after filling and pressurizing the canister. It is not clogged, as nothing has gone through it. Is there a way to release the head ...
1
vote
0answers
182 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
140 views

Goat cheese royale definition?

I have come across a few recipes that envolve a mix of goat cheese, cream and other hard cheeses. They're called 'royale' for some reason. Can anyone define the term 'royale' in this context. What ...
0
votes
0answers
7 views

Vegetables and spices suited when boiling a pig-knuckle for 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
0answers
24 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.
0
votes
0answers
43 views

Leavening and cooking with a loaf of bread / pizza and a 392° F / 200° C oven

I'm having a little bit of trouble in mixing the process of leavening and cooking the right way and getting a soft texture instead of a not so high rise . I made my sourdough starter all by myself in ...
0
votes
0answers
40 views

Using a Jelly Bag

I am attempting to make Sea Buckthorn jelly (as in jam jelly rather than gelatin jelly), but am having an issue with straining the juice. Here's what I have done so far: freeze the berries on the ...
0
votes
0answers
33 views

Pork fat and vinegar storage/safety

About a month ago I made pulled pork, with cider vinegar. After cooking, and putting about half of the cooking liquid into the pork I poured the other half into a mason jar and put it in the fridge. ...
0
votes
0answers
117 views

Is it safe to drink?

How long is it safe to store warm milk in thermos flask? I carry warm milk for my daughter when we are out . She likes it with chocolate horlicks . But I m not sure if it is bacteria free if consumed ...
0
votes
0answers
60 views

What is the optimal steep time for cold-brewed coffee?

When cold-brewing coffee (such as a Toddy) at room temperature, what is the best steep time. Would a 1 or 2-hour steep time yield a decent cup of coffee? Does anyone have any research on caffeine ...
0
votes
0answers
129 views

If bacon tastes like fish, is it still good to eat?

I've had some bacon in the freezer for a few weeks, got it out and fried it up today, and it tastes like fish. Is it still good to eat? No, there was no fish in the freezer No, there was no fish ...
0
votes
0answers
27 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
0answers
66 views

Is cooked fish as perishable as raw fish?

I know that leaving raw fish out of the fridge for more than a couple hours makes it totally unsafe to eat. Most cooked meats are okay to pack in a lunchbox and hold at room temperature for the hours ...
0
votes
0answers
62 views

Is it feasable to make gummy bear that have the same physical properties as regular ones without using gelatin?

I'm looking for some first hand experience with this thing. Most vegan gummy bears and similar candy use agar-agar instead of gelatin but the end result is nowhere near the original. The candy tastes ...
0
votes
0answers
109 views

How to make this shawarma hot sauce?

I'm not sure how to ask this question so bear with me. This shawarma place nearby has this amazing hot sauce but I have no clue whats in it! I want to re-create it if possible. I talked to the clerk ...
0
votes
0answers
48 views

How to reassemble an espresso basket

I took apart the deLonghi espresso maker basket and after i reassembled it, it no longer lets the water through. The holes are not clogged. The little knob on the bottom goes through in the right ...
0
votes
0answers
89 views

What are the most common kitchen tools and utensils universally?

What are the most common kitchen tools/utensils universally? In particular, the different types of knives, spatulas, cutting boards, etc., which are the basic general knowledge kitchen tools that are ...
0
votes
0answers
55 views

Why is my Green Tea Brown but then Green when I reuse the bag?

I've read the posts about why Green Tea can appear brown, and it makes perfect sense. However, what I'm experiencing is different. When I reuse my Green Tea Bags a second time, I get the green ...
0
votes
0answers
63 views

Putting half thawed joint of pork back in fridge to fully defrost?

I have a 2kg joint of pork which I took out of freezer last night and kept of the kitchen counter. I was wondering is it safe to now put back in the bottom of fridge to continue the safe defrosting ...
0
votes
0answers
52 views

Where can I find/buy Peruvian Parsnip (AKA: Batata Baroa or Arracacha) in the US?

Not to be confused with the common parsnip that is usually found in regular supermarkets. Either online or in specialty markets that ship via FedEx would be ideal. Thank you.
0
votes
0answers
109 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
48 views

how to prepare fresh sardines for bucatini con sarde

I tried boning sardines according to on-line instructions and made a mess of them. Recipes, say this one by Mario Batali, ...
0
votes
0answers
166 views

What should a good cookie dough look like?

I've been trying to make a good, chewy cookie recipe for the last 4-5 months but nothing good ever shown up. I've tried countless recipes on the internet with no success. One thing that I noticed was ...
0
votes
0answers
51 views

Adding soy lecithin to coconut milk

recently I've began entering the world of cooking. I've read about soy lecithin and I've wanted to know if it is possible to add it to my homemade coconut milk to prevent it from seperating? If it ...
0
votes
0answers
65 views

True Verace pizza Napoletana recipe for home pizza

I've been reading a lot of recipes of "verace pizza" which consistently go off the original recipe (source: Verace Pizza): Water 1000 ml Salt 50-55 g Yeast 3 grams. (!) Flour 1.7/1.8 kg Mix for 10 ...
0
votes
0answers
118 views

Slow-fermented bread doesn't rise

I've tried the slow (or cold) fermentation method of baking bread at home and for the first time it turned out to be very nice. But ever since I use this method the dough just doesn't rise that much ...
0
votes
0answers
37 views

Soaking millet before making ogi

I have a recipe for making Ogi - soured mixed millet, that calls for soaking whole millet grains, then blending them, then souring them with whey for three days. I'm wondering why is there the first ...
0
votes
0answers
30 views

To what temperature should you take candied citrus peels?

I have been examining scores of recipes for candied citrus peels and I am unable to find an answer to this question. Most recipes indicate pretty standard candy making instructions; heat sugar/water ...
0
votes
0answers
44 views

Do I need to freeze this puree and syrup?

Related questions: What causes a cake to sink in the center? and How can I get the maximum flavor from orange peels? I ended up simmering the zest of 6 oranges (peeled with a vegetable peeler, so ...
0
votes
0answers
75 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 ...
0
votes
0answers
635 views

Dry sous vide steak

How do I stop my sous vide steak drying out? I have tried various temperatures and times from 55 to 60 degrees and from 40 minutes to 4 hours. The colour and texture changes but the meat is always too ...
0
votes
0answers
77 views

Why will my dense, concentrated stock not solidify to jelly?

I boiled all the bones from a roe deer for stock and got about four litres all of which was solid when refrigerated. I took half of it and left it in a pan in the bottom over of an Aga for two days ...

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