3
votes
1answer
96 views

Why won't my bread rise much during baking?

I'm trying some bread making for the first time and am having a hard time getting my bread to rise during baking. Here is the recipe I'm following: ...
-1
votes
0answers
36 views

Which is better for breakfast: yogurt or cabbage? [on hold]

Which is better for breakfast: yogurt or cabbage? From what greater good? In terms of weight loss? For in the mood? Can I eat it all at once?
2
votes
8answers
43k views

Can I cook hamburgers in the microwave oven?

What would be the main differences between frying hamburgers and cooking them in the microwave oven? I'm stuck in a hostel with only a microwave oven and a water cooker.
20
votes
12answers
7k views

For Pizza cooking at home. What is the best alternative to the pizza stone?

For Pizza cooking at home. What is the best alternative to the pizza stone?
3
votes
0answers
75 views

Buying a “blender” that can purée a potato

My wife had a "smoothie" made by a co-worker that is based on green apples and raw red potatos. Our smoothie maker can't do that and leaves unchopped bits and a gritty feel. Her friend uses a ...
9
votes
12answers
47k views

How to clean a clogged Misto oil sprayer/spritzer?

I use a Misto oil spritzer. You fill it up with oil and pump it up and spray a pan with it. It's gotten clogged up so that it just squirts a steady stream of oil (not a spray). Any ideas how to ...
2
votes
1answer
84 views

Can kvass be made without bread?

While searching for kvass recipes some of them mentioned that kvass can be made with rye flour or malt and since I can't find 100% rye breads where I live making them just for kvass would be too ...
2
votes
1answer
57 views

The ultimate chapati [on hold]

Most of indian housewives make chapatis like a boss! My wife misses her mom's chapatis, so I want to surprise her with "the ultimate chapati", so I would like to ask some questions about the process. ...
12
votes
6answers
2k views

How to make homemade pinto beans taste like canned refried beans?

I see plenty of advice out there on how to make canned pinto beans taste delicious, but does anyone know how to recreate that cheapo refrito taste? I've tried countless combinations of freshly cooked ...
2
votes
2answers
86 views

How do I get rid of plastic smell in rice / pasta?

I bought a number of bags of rice and pasta and stored it in a plastic bin in the basement. I recently grabbed one of those bags of rice and it smells gross, like plastic. Everything in the bin smells ...
1
vote
2answers
74 views

To what extent is curcumin destroyed by boiling?

I came across a "juice shot" / "anti inflammatory drink" recepie the other day which lists the following ingredients : lemon (in slices) ginger (in slices) turmeric (in slices) sugar water The ...
3
votes
3answers
662 views

How can I remove burnt smell from white sauce?

I was preparing white sauce from milk. I started with boiling one half litres skimmed milk for the above. The bottom was getting burnt as I was not stirring continuously. Finally the white sauce ...
5
votes
0answers
71 views

Does resting fish before serving affect its texture or taste?

More and more recipes seem to turn up that tell you to rest fish before serving. Not for very long, but still. That seems not right to me. You rest meat to reabsorb juices and relax,so it seems more ...
0
votes
0answers
47 views

New Oven Smell. Can the Consumer Protection Agency do anything for us? [on hold]

I purchased a GE gas stove in October 2015. I could not stand the "new oven smell" when I tried to burn it off a couple of times as recommended in the user guide. At least I had the air conditioner ...
1
vote
5answers
20k views

When does the new home oven/stove smell go away?

Our last stove broke and our landlord had to replace it. We got one from GE Hotpoint and it seems like an OK stove. It's a gas model. We have had it for a few months now but haven't been able to ...
3
votes
1answer
81 views

hominy grits versus masa harina

Masa harina is the corn flour used by Latin Americans to make corn tortillas. If you live in the west or southwest US it's available in regular grocery stores. Maseca is a brand that's widely ...
0
votes
0answers
34 views

How should you go about heating a pan before adding oil? [duplicate]

I always see chefs pre-heating a pan until it is searing hot and then they add the oil (something with the pores inside the pan). But recently while I inquired about why white smoke comes off my pan ...
1
vote
1answer
1k views

What does butter do in cooking?

When cooks use butter in cooking for whatever recipe, what is its function? For example, if I add butter to a chocolate sauce which is made from heavy cream and milk chocolate, what do people expect ...
5
votes
1answer
83 views
+50

What effect on flavor and/or cooking does rinsing grits have?

The first time I bought stone ground grits, the package said I needed to rinse the grits three times before cooking. So I've done that ever since. However, I recently stumbled across this article ...
10
votes
7answers
8k views

The difference between beet sugar and cane sugar

My initial guess was that refined sugar has to be the same no matter its provenance, but now I wonder if cane sugar has a different ratio of sucrose/glucose/fructose than beet sugar. Is there any ...
0
votes
1answer
78 views
+50

Cooking with papaya seeds - what does heating them do?

I've got a bunch of papaya seeds left over from a ripe fresh papaya and I'm trying to work out what I can do with them. Pic from Livestrong Researching this comes up with precisely two types of ...
0
votes
3answers
443 views

How to fry tortillas for poori?

Whenever I deep fry tortillas to use as poori (as in halwa poori) it becomes very crispy and hard. I want to know how can I keep ot soft? I use uncooked tortillas. Thanks
17
votes
10answers
2k views

Food that is high in protein and is not solid for people with wisdom teeth removed?

I recently got some of my wisdom teeth out and I'm trying to cook food that is not solid due to my oral surgeon's instructions. I have found a bunch of food I can make including pasta, mashed ...
1
vote
2answers
545 views

What is a German potato grater called?

I know of this grater via German cooking, but it may NOT be specific to Germany. Regardless, I am trying to determine the name of this kind of grater so I can purchase one. The grater is actually ...
5
votes
4answers
140 views

How to prevent olive oil container from getting oily outside?

I'm using this kind of container to add just drops of oil on top of my food or whatever: Problem is it's always oily so after using it I have to clean my hand. Any trick to keep it clean and non ...
6
votes
2answers
210 views

What is the best western/cheap substitute for banana leaf?

Southeast Asian recipes such as Amok are sometimes steamed in banana leaf containers. Since these are fairly expensive (and presumably not indefinitely reusable), is it possible to use, say, parchment ...
11
votes
2answers
22k views

Mold on Vinegar Batch?

About 2-3 months ago I decided to start my own batch of vinegar. I started with some Braggs apple cider vinegar which contains the mother, and I added some old wine and some fruit juice to the mix. ...
2
votes
3answers
16k views

How to make kidney beans tender?

The way I currently cook kidney beans is to soak them overnight. But still they have to be cooked for a long time on gas before they get tender enough to be edible. Anything that can be added or be ...
16
votes
1answer
8k views

What do I need to know about temperature and food safety?

What general rules do I need to follow to keep my food safe? How do I know what temperature to cook something to, or whether my food is safe at room temperature?
5
votes
2answers
128 views

What is the difference between acetate sheets and baking paper when making chocolate deco?

I would like to make chocolate decorations with melted chocolate. After searching on the web, however, I am not quite sure I could find acetate sheets. But I can find baking paper. Would there be any ...
0
votes
0answers
25 views

How Long Do You Need to Cook Chicken Thigh? [duplicate]

How long do I need to bake a chicken leg (with thigh) and at what temperature in order to retain moisture but kill off dangerous bacteria?
2
votes
3answers
70 views

Corn syrup alternative

Many sugar candy recipes ask for corn syrup to add polymerization to the final candy and prevent crystallization. Body sugaring recipes call for lemon juice to prevent crystallization and maintain ...
3
votes
1answer
69 views

Does adding sugar to tomato type sauces affect acidity?

Many(most?) tomato based pasta sauces have added sugar, it is generally a very small amount. I have always heard this was done to reduce the acidity. My main question: Does this little bit of sugar ...
21
votes
1answer
2k views

What international cooking terms sound similar but have different meanings?

I am not the only international user here, and I bet that others are just as confused as I am when we read something on an American-centric resource and the corresponding translation in our language ...
8
votes
4answers
8k 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 ...
1
vote
2answers
63 views

stand mixer - reasons to go with a higher wattage vs lower wattage mixer

Not sure if it's ok to mention specific brands or not, so I won't. But I'd like to pick up a stand mixer and the two models i'm considering have either a 325 or 575 watt motor and 5 or 6qts ...
9
votes
1answer
11k views
2
votes
4answers
99 views

How does good pasta dough feel to the touch?

I have just been given an Imperia Pasta Roller as a present and have wasted no time in trying to make pasta. As advised in the instruction manual, I have made a small batch of pasta just using water ...
18
votes
1answer
34k views

Why is expired frozen chicken safe to eat?

It seems to be a widely held belief that that freezing chicken, and then defrosting, cooking, and eating it much later (well past the expiration date) is a perfectly fine thing to do. What makes it ...
1
vote
1answer
92 views

Using pesto as a sauce ingredient

I have some leftover turkey (still) and a jar of pesto, so came up with an idea to make a kind of turkey pasta pesto bake: my thoughts were to end up with something along the lines of baked ziti (only ...
1
vote
5answers
17k views

Can I use microwave turntable glass plate in convection mode?

I bought a Singer SMW25GCQ6 model microwave oven. It has convection and grill features. For baking cakes and for grilling we don't use the glass turntable plate since we thought it could cause the ...
-2
votes
1answer
66 views

Can I fix my Quick bread? [duplicate]

I added 3/4 cup of oil instead of water to a quick bread mix. Can it be saved?
11
votes
3answers
2k views

Should you ever add aromatic veggies to a dish without sauteing them first?

Many recipes and cooking blog posts emphasize the importance of sauteing aromatic veggies to release their flavor and reduce the bite. This gave me the impression that when aromatic veggies are ...
3
votes
0answers
37 views

Rice Cookery in water containing sugar versus plain water

I need to have a scientific explanation of why rice cooks faster in plain water than water containing sugar. I know the sugar interferes with the gelatinization of the rice, but I would like a ...
0
votes
1answer
60 views

How much weight does pasta gain when boiled?

In the diet my dietetician has prescribed me, I have amount of pasta allowed listed for dry (uncooked) pasta. This is not a problem if I have the foresight to weigh the pasta before boiling, but it ...
2
votes
2answers
87 views

Rice: Measuring water after washing it

Lately, I've been struggling to cook rice at the kitchen I work at. We cook the rice by putting it in a hotel pan, put water on top, plastic and foil wrap it and throw it into the oven. One cook says ...
4
votes
1answer
59 views

Sushi tasted like pure seaweed

What can I do to get avoid a super strong seaweed taste when making sushi? I've had sushi wrapped in seaweed before, and I absolutely love how the roll tastes. However, I attempted to make my own ...
59
votes
6answers
44k views

Why shallots over onions?

It seems that in more advanced cookbooks and when watching professional chefs that shallots are used extensively. They seem to be used in the places where onions are in cookbooks which are aimed at ...
7
votes
5answers
39k views

How to make a cake less dense

So I've just recently started baking and I've tried a bunch of cakes using the basic combination of the following ingredients: 225g unsalted butter , softened 225g caster sugar 4 eggs 225g ...
0
votes
1answer
45 views

Is it okay to store sandwich (tonkatsu sandwich) in a container?

i'm thinking of making sandwiches at home and bringing them to the office. Is that okay? I mean, does tonkatsu sandwich have to be hot or warm before it should be eaten? I'm thinking of selling this ...

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