All Questions

3
votes
3answers
433 views

What non-alcoholic liquid can I use to store Ginger, both cooked and raw?

I've read that storing Ginger in wine vinegar or vodka preserves it. Is there something non-alcoholic that will do the same thing?
4
votes
2answers
7k views

What does the Cinnamon in my coffee turn into?

I few years ago I put Cinnamon in my coffee. After a few hours (I'm a slow coffee drinker) I started to take my last sip and a big clump of mucus hit my tongue and I almost puked. After recovering, ...
1
vote
3answers
72 views

Fire under electric stovetop element

I was cooking and I saw flames shoot up from under the oven element ... why might this be, and what can I do to prevent this? I wasn't too concerned because it wasn't the food that was on fire but ...
0
votes
1answer
44 views

Reasons to sweeten ground beef macaroni casserole

A friend gave me a beef and macaroni casserole. It had an odd sweet taste, so I asked about the ingredients and seasoning. Turns out it included a half-cup of dark corn syrup[1]. I am wondering where ...
3
votes
1answer
867 views

Why is my green tea foaming too?

I buy organic, loose green tea from a co-op and found that it's sourced from China. I've never had tea foam before and am concerned that the tea has some kind of chemical on it. The foam tastes very ...
13
votes
7answers
22k views

Are fungal toxins a significant problem in coffee, and if so, can they be avoided?

I stumbled across this blogpost which claims that coffee is awesome for our bodies but only if it doesn't have mycotoxins (toxins generated by fungi). To quote them: One study showed that 91.7% ...
0
votes
0answers
15 views

Chicken Breasts Accidentally left at room temp [duplicate]

I brought fresh chicken breasts (2 in each vacuum pack) home from costco. They are sealed in vacuum packs. I left them out at room temp for approx 10 hours and then put them in the fridge. Can i ...
0
votes
3answers
2k views

How to go about reducing sugar in a butter cake recipe?

Recently I made some cupcakes that turned out mostly great. However, even other people than me – I have an aversion towards overly "sugary" desserts – said they were fairly sweet, and for me it seemed ...
2
votes
2answers
112 views

Parsley storage

I am trying to store parsley safely at room temperature using the following method: I snip off a little from the stem part and put parsley in a jar filled with around an inch of water I loosely ...
1
vote
1answer
53 views

How should I prepare venison hind leg sous vide?

I have a piece of venison I want to cook. On the package is says "hind leg". It is a 1kg piece without bones, in a rather round shape. I want to use sous vide on this piece, but I am not at all sure ...
2
votes
2answers
59 views

How to store no yeast dough

I need to store a no yeast dough (water, flour, butter, salt) for verenyky for about 40 hours. What would be the best place: fridge or freezer?
10
votes
4answers
1k views

Can the bacon in homemade “Bacon Salt” be made shelf stable?

After success making several fancy salts including Sriracha, smoked, and green chili I've decided to try to move in to stranger and tastier territories. As such I want to make a bacon salt. The ...
7
votes
2answers
668 views

What are the differences between fresh beans and dried ones?

I recently came across some fresh black beans at my local farmer's market. It was the first time I had seen black beans that weren't either canned or dried. I'm sure the fresh beans will cook faster ...
2
votes
2answers
298 views

How to make curly homemade flat noodles

I know how to make egg noodles, and I either roll them out or use my pasta machine with the fettuccine cutter. This gives me flat egg noodles. I like the curly ones that I buy at the store for some ...
5
votes
4answers
6k views

Peking Duck Sauce

I have just visited China (Beijing). There I had Peking Duck which was wonderful. They served it with a sauce - sort of sweet, brown and thick. I was wondering if anyone has a name for this sauce as ...
2
votes
1answer
94 views

Why is it necessary for Turkish Coffee to start brewing with cold water?

In nearly every Turkish Coffee making recipe I have found them recommending us to start by putting coffee in cold water and then bring it to boil. Why is it necessary for Turkish Coffee to start ...
2
votes
1answer
50 views

Why should food be frozen quickly?

I was reading one of the articles in Uncle John's Curiously Compelling Bathroom Reader about the history of harvested ice and ice houses. The article mentioned that electrical freezers and ...
4
votes
4answers
25k views

how do you cook calamari/squid and avoid making it tough

having a hard time with this seemly simple 'snack'. The calamari and squid is usually given to me by my neighbour (seafood monger). It's frozen and a mix of baby octopus and squid rings, no label. ...
2
votes
3answers
172 views

Should I be suspicious of meat/seafood on sale?

Recently a local grocery store had a sale where Fresh Salmon Fillets, apparently normally $6.99/lb, were dropped down to $1.99/lb. My parents were all too eager to load the car with 20lb of salmon ...
2
votes
2answers
61 views

How to make use of old apples?

I have many apples, but the insides are already brown. The outside is slightly soft, perhaps bruised. The inside appearance is the same as if you cut an apple and let it sit out for 1 hour, but this ...
6
votes
5answers
6k views

Counteracting a metallic taste in canned tomatoes?

I used some canned tomatoes to make chili, which normally works fine, but today it has a really strong metallic flavor. From what I can tell, this is just because they're probably low-quality, so I ...
2
votes
1answer
79 views

Is it necessary to store purchased sealed Coffee powder in freezer? Why?

I purchased few packets of 100 gms freshly ground and roasted Coffee powder. These packets do NOT have air filled in them like the chips packets. Is it necessary to store purchased sealed roasted ...
5
votes
2answers
187 views

Does Turkish Delight have to be this difficult?

At the weekend I made some Turkish Delight based on the recipe featured in a recent BBC series called "Sweets Made Simple". Simple maybe, but highly effortful. The recipe is here, but the brief ...
1
vote
3answers
17k views

How to thin chocolate for dipping

How do you make chocolate thin enough to dip strawberries? If I make it thin enough to dip (with butter) will that affect allowing it to set-up and harden? I saw another question about the thickness ...
1
vote
2answers
251 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
1answer
516 views

Why is some frozen breaded chicken pre-fried?

At the supermarket, I found some frozen breaded chicken. The package said it was already fried before frozen. Why would they fry the chicken before freezing it?
1
vote
1answer
61 views

Is unsour sour cream too new or too old?

My supermarket only has one supplier of sour cream, so I always buy it. It appears to be made by a small company. All last year, when I purchased the product, it appeared like any sour cream you can ...
7
votes
2answers
13k views

Cocoa vs chocolate

OK, this has been bugging me for a long time... According to our cookery teacher at school, chocolate contains three ingredients: cocoa, sugar, and milk. If you mix these together, you can "make ...
2
votes
0answers
53 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 ...
1
vote
0answers
41 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 ...
5
votes
4answers
247 views

Why does my cocoa syrup overflow?

I work in a coffee shop, and we stock Ghirardelli Sweet Ground Chocolate and Cocoa flavored sauce. However, this sauce is constantly overflowing. We are losing approximately a quarter cup per day ...
0
votes
1answer
60 views

How long does it take to cook ground meat on a skillet?

I was wondering how long it exactly takes to cook ground meat in a skillet on the stove on medium heat for these meats? 1) pork 2) bison 3) beef 4) chicken
5
votes
1answer
106 views

How can I get gross, bloody stumps in my Halloween punch?

I like this for a Halloween offering. The effect is achieved by filling a powder-free latex glove with water and freezing it. I'd like to step it up a notch by making the hands look like bloody ...
2
votes
2answers
140 views

Can I make puff pastry with half the butter?

I made puff pastry with Gouda cheese inside and it turned out really good. The only problem I had was the amount of butter and it was too buttery. I'd like to know if it is possible to reduce the ...
2
votes
3answers
152 views

What order should I add ingredients when making soup?

I am a student with no cooking experience and a very low budget. The former forces me to cook as cheap as possible and I think soups in general are the most cost efficient meals out there, since they ...
0
votes
1answer
961 views

Substitute for dry milk powder

My recipe,for dog biscuits,calls for pumpkin, rice flour, and 2 tablespoons dry milk powder. I have no milk powder, what can I use instead?
2
votes
1answer
55 views

Lemon juice as a natural preservative for soups

Can lemon juice be used as a natural preservative for soups? Additionally, Russian soup Borsch has a lot of cabbage in it, as far as I know that makes it last longer. Do you think cabbage can help ...
5
votes
3answers
12k views

What does vanilla extract add to a recipe?

I have been cooking for a while and have noticed small amount of Vanilla extract needed in cakes, cookies, muffins, even a smoothie recipe. Often times I forget the Vanilla or don't have any. What ...
11
votes
4answers
3k views

Brown Basmati rice — How to prevent mushiness?

I have been cooking regular white Basmati for years and have perfected the method to get it to perfection (solid, tender, not mushy). Recently, I decided to try brown Basmati because I heard brown ...
5
votes
3answers
4k views

How can I prevent spices from lumping together?

I notice that sometimes, some of my spices become one hard block. I have this especially with my garlic powder, in a smaller degree with my chili powder (that contains the same garlic powder). I'm ...
14
votes
7answers
2k views

Do I have to peel red potatoes before baking them?

I recently made some potato wedges in the oven. I shared this recipe with my relative, who admonished me for not properly peeling the red potatoes before baking them. She claims that there are ...
10
votes
13answers
26k views

Is there any way to “Salt” unsalted cashew pieces?

I picked up a bag of cashew pieces from the bulk bin last night got home and realized they were of the unsalted variety. Which are good but for a snack not quite what I was looking for. Is there ...
6
votes
3answers
19k views

Any idea of what made up of the chai tea latte in Starbucks?

I can brew my own chai tea latte (without the foam machine). It smells great with different types of spice. However, it just doesn't seems to reach the taste of the chai tea latte from Starbucks. The ...
3
votes
1answer
127 views

Could a non-bitter eggplant become bitter after cooking?

I've seen a couple of questions here, that touch the issue of aubergine bitterness: How do you make sure aubergine doesn't go bitter when cooking? Rubbing eggplants in salt But nobody writes about ...
1
vote
1answer
286 views

Substitutes for wheat flour and their challenges in baking

What are the flours that can be substituted for wheat flour in baking, specifically for breads, pastries and cakes? I found a few here: Top 10 alternatives to wheat What sort of challenges have you, ...
1
vote
2answers
161 views

Do I need to let red wine breathe each time I uncork the same bottle?

I have always allowed my red wines to breathe for at least 45 minutes prior to pouring. Often I don't drink the whole bottle, but instead cork what is left. When I go to serve on a different day, ...
0
votes
0answers
65 views

Why is the liquid caramel colour separating in my cakes?

I am making Christmas cakes, and when I am creaming the margarine and sugar, I put in my liquid caramel colour and mix it through. Once all combined, I then add all other ingredients, and once ...
3
votes
4answers
24k views

Is fresh cod with worms safe to eat?

I have recently noticed a rather large amount of small worms in the fresh cod I am buying. I have tried to take them out as much as I can and of course have spoken to my fish supplier about them, but ...
3
votes
3answers
29k views

How long to preheat oven?

This is a silly question, but my wife will turn on the oven to preheat while she prepares stuff, but sometimes it takes her 15 minutes to 45 minutes before she puts things into the oven. Generally, ...
7
votes
1answer
331 views

Are vacuum pump effective to improve wine conservation?

Is there any evidence for (or against) those "Vacuum Wine Saver" pumps (such as "Vacu Vin") that claim to improve the conservation of opened wine bottles? By evidence, I mean blind tastings or ...

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