1
vote
1answer
2k views

Purple skin with white flesh yams/sweet potatoes have black/green spots after I boil them. Can I still eat them?

Our local food distribution site gives what they call sweet potatoes. They are purple looking on the outside with white inside. When I boiled them they got kind of black or green streaks in them. Am I ...
2
votes
2answers
108 views

Replacements for baking soda in a cake?

Sometimes I wish to bake a cake, but sometimes the country that I'm in doesn't have baking soda (it's not the country that's changing itself, but me that's changing country from time to time). I have ...
1
vote
1answer
28 views

How to store squash?

I live in a small apartment with lots of windows.I do not have a basement.I read you can store squash a in cool, dark place for up to 3 months. Can I use a dark plastic bin to store it in or will it ...
0
votes
1answer
27 views

How long can you store sugar syrup? [duplicate]

Recently, we made a variety of cocktails from Ottolenghi and Scully's NOPI book. Now, we are left with two sugar syrups. According to the book, they can be stored a few weeks in the fridge. Skip ahead ...
0
votes
1answer
43 views

How can I increase the longevity of my bananas? [duplicate]

I have some bananas that I just bought at Trader Joe's. They're nice, fresh, yellow, and full of general banana-ness. But if I take more than a week or so to eat them all, they start to get brown ...
1
vote
1answer
18 views

Is there a searchable food catalog of USDA Organic products?

Is there a website that I can search for all products certified by USDA with one of the 4 organic labels: 100% Organic Organic Made with Organic Some Organic ingredients For example, how can I ...
1
vote
0answers
38 views

How to prevent calzones from getting soggy on steam table?

How do i keep fresh made calzones from getting soggy while displayed on a steam table?
5
votes
3answers
91 views

Peeling very ripe plantains?

I'm following the "slit & peel" advice, but I'm not getting consistant results. Sometimes, my ripe plantain (90% black) has a peel that is impossibly hard to remove - it's dry and sticks to a ...
1
vote
0answers
7 views

What tempering process do you use when moulding chocolates

I want make moulded chocolate but am always having a hard time keeping the chocolate in temper for the sealing process. I use the microwave method to temper the chocolate and I do so with a batch of ...
2
votes
1answer
65 views

Gaul Divided into 3 fats

There is a cookbook with at least two editions about French cooking based upon dividing the country into fat regions: butter, olive oil, and lard (?). I cannot find it on-line though I did previously. ...
22
votes
5answers
8k views

What is the criss-cross pattern on top of peanut butter cookies used for?

I've been making peanut butter cookies, but skipping the step of pressing the top of the cookie down with a fork. What does this step do for the cookies?
1
vote
1answer
65 views

Replicating Good Seasons brand Italian salad dressing dry mix

I use the dry mix in a ranch chicken recipe. I would like to make my own version from scratch. How would I go about trying to duplicate there recipe so to speak? I've looked at the list of ingredients ...
23
votes
6answers
165k views

Can someone please give an explanation of different egg preparations?

When we go to a restaurant for breakfast and order eggs, we are often asked how we want them. I have a handful of ways that I will eat them (I often prefer over-medium) and I am sure there a large ...
2
votes
0answers
20 views

Heart shaped fruit cake: how to prevent uneven baking

I have just made my first ever fruit cake. I used the BBC light fruit wedding cake for a 6" tin. I used the cake o later to increase the cake to a 12" one. The original recipe said to bake for 30 ...
6
votes
2answers
10k views

Can I safely clean/eat harvested foods that have aphids on them?

So a friend of mine went to harvest some spinach and lettuce she planted, only to find lots of aphids. Assuming she can clear off the aphids is there anything preventing her from eating the produce? ...
3
votes
1answer
110 views

What to do with egg whites after stiff peaks collapse & you can't re-beat

So weird situation... beat eggs to stiff peaks with intention of making meringues. Forgot about them somehow (dinner party), but now, my friend's mixer that we borrowed is no longer available and the ...
28
votes
3answers
6k views

Is butter ever the same after having been melted?

I was recently doing some experiments with butter which involved melting it gently in the microwave and pouring it into dishes. It seemed to me that after the butter had cooled and re-solidified, it ...
10
votes
1answer
709 views

How well does it work to just throw in all the ingredients and boil?

I'm wondering about this recipe. It tempts me because I'm really lazy. But I'm skeptical because I've always been taught to sauté onions first, then progressively add other ingredients, starting ...
2
votes
5answers
2k views

Can I make a good pizza in a home portable oven?

I have a portable small oven with a max temperature of 250°C. There are two hot bars, one at the top and the other at the bottom. First of all, I'm not sure that I can get good pizza in that. My ...
15
votes
6answers
11k views

How do I practice piping icing without wasting icing and money?

Is there some cheaper alternative to real icing so I can avoid wasting good icing and money while practicing? Or can I avoid having to throw the practice icing away? I do not want to waste good butter ...
0
votes
1answer
163 views

What baked good involves crushed digestives, peanut butter, and marbled chocolate?

Recently i found a recipe for something I was interested in baking, but I cannot remember the name of it and my computer isn't accessible for a few weeks. Can someone help me identify the name of the ...
1
vote
0answers
29 views

Does garlic get woody if you let it grow for too long? [migrated]

I'm growing garlic in my garden this year, and was wondering if it turns woody (undesirable for cooking) if you let it grow for too long.
1
vote
0answers
27 views

Lemonade as a base for steak marinade

I have marinaded steaks in the past with acidic juices, usually including orange juice. The acidity seems to help with the tenderization of the meet and the slight sweetness in addition with salt and ...
2
votes
1answer
20k views

Storing bechamel sauce

Is storing a Bechamel Sauce in the fridge for up to week ok? Will it curdle or otherwise go bad? I love eating Croque Monsieurs for dinner and adding a bit of Bechamel is awesome but I would rather ...
0
votes
1answer
3k views

How many calories does 8oz of de-fatted homemade chicken broth contain?

Does anybody know how many calories are in 8oz of chicken broth if I skim the fat during production? I made my broth with a whole chicken, carrots, onion, celery, garlic, bay leaf, turnips, and ...
0
votes
0answers
10 views
0
votes
0answers
26 views

Cracks Developing in Straight-Sided Stainless Steel Vessels

Over the years I have acquired several grades and sizes of (straight-sided) stainless steel storage containers - some from India and some from US (origin unknown). My expectation had always been that ...
0
votes
2answers
67 views

What is the difference between a hen and a chicken? In terms of cooking, flavor, price, and anything else culinary related.

I have a recipe from James Peterson for chicken stock that asks for a chicken carcass and a stewing hen. So I'm wondering what the difference is. The problem is that my local grocery store only sells ...
0
votes
1answer
53 views

black residue left at the bottom of bowl after eating honey bunches of oats

When I was eating honey bunches of oats with milk the other day, I noticed a black powder-like substance at the bottom of my bowl. Does anyone know what this is?
4
votes
0answers
76 views

What is this metal utensil tool with wooden handle?

Saw this at a flea market with other kitchen tools and do not know what it is. The end of the tool that is pictured is attached to a handle that looks like it would typically belong to a whisk.
1
vote
3answers
154 views

Do eggshells let flavours pass through during boiling?

If i had 2 eggs. 1 i boil in plain water. The other i boil in say a curry sauce. After boiling and peeling, would they taste different to one another? Do the shells let any flavour through?
13
votes
5answers
187k views

How do you properly defrost frozen fish?

I recently bought a package of frozen cod that contains about 6 pieces. How do you go about properly defrosting them? Thanks.
2
votes
1answer
165 views

Making KFC-like chicken

I brine my chicken and use only salt, pepper and garlic powder in bleached flour to taste. I think this comes close to the Colonel's. Can anyone taste other spices in the original recipe?
5
votes
6answers
3k views

Is it ok to microwave veggies without water instead of blanching them in a pot of water?

Whenever I see a recipe which requires me to blanch vegetables for a few minutes, I microwave them instead. It's sometimes faster, I don't have to get a pot dirty, and I don't usually have to dry the ...
2
votes
2answers
15 views

How to dry Eucalyptus leaves (to later on make herbal tea from)?

I recently collected Eucalyptus leaves that I'd like to dry out to later on make herbal tea from. I've cleaned the leaves and scattered them on a grid, but I'm wondering if there are fast techniques ...
0
votes
1answer
19 views

Effecient way to dab grease from dehydrating meat without paper towels

I have read the question here but that question doesn't help me, since the options available in that situation, are not applicable in this situation (see "Limiting factors"). Problem I love to ...
0
votes
2answers
46 views

Why does food spoil in the freezer?

Many recipes suggest storing perishable food, such as left-over chicken stock, in the freezer for up to 2-3 months. Why could one not store it frozen for longer, surely bacteria and mould cannot grow ...
5
votes
3answers
532 views

Camping stove to supplement an electric hob

I've got basic electric hobs in my kitchen which do a fine job - but a lot of cookbooks suggest that certain things would be best done on an open flame/gas hob (i.e. anything involving a wok). My ...
0
votes
0answers
37 views

What are the little sparkly flakes on my black glass cooktop?

I used my Kenmore elite black glass cooktop for the first time using a brand new smooth bottom Henkels pan and found sparkly shards of metal on the surface afterward that won't clean off. I didn't ...
0
votes
0answers
13 views

Hominy Making Methods

Been trying to figure out how to make hominy from dried field corn. But every recipe shows radically different cooking and steeping times; From boiling from 12 hours and/or steeping for 12 hours, to ...
1
vote
0answers
25 views

what does watt specify in induction stove

what does watt specify in induction stove? Does a higher watt induction stove implies that the cooking will be faster? Is electricity consumption of higher watt induction stove higher?
0
votes
2answers
34 views

What constitutes a 'waxy potato'

Potato salad, dauphinoise, sauteed, with potato cooked but firm and keeping its form with a wonderful waxy texture. Common all over France but a rarity in the UK. What varieties should we be looking ...
1
vote
0answers
17 views

Flavored caramelization

When should flavorings to brown sugar-caramel be added: during caramelization of after? I make caramel regularly for inclusion in coffee based drinks. The caramel recipe is simply: brown sugar ...
13
votes
13answers
18k views

Using cast iron on a glass range

I currently rent, and the only problem I have with the house we're in is that it has a glass-top range. I absolutely love my cast iron cookware, and use it as often as possible. I've heard a few ...
8
votes
13answers
27k views

How to clean scrambled eggs from a pan?

As an example, I made eggs using Gordon Ramsay's Perfect Scrambled Eggs, at the end the pan ends up having a layer of eggs attached to the bottom and sides that is very difficult to wash (not a ...
4
votes
2answers
1k views

Why the Australian Tomahawk steak is larger then US?

If you do a search for Tomahawk steak on Google Image, you will see two very different Tomahawk steak, the US ones, some simply referred it to Rib Eye Bone-In French Cut, are much smaller, with ...
0
votes
2answers
41 views

Sauté meat then vegatables, or vegetables then meat?

Most Joy of Cooking recipes call for browning of meat, then removing the meat, and sautéing vegetables, until they're soft, though occasionally it's the reverse. Does it make a difference? If so, ...
1
vote
1answer
50 views

Is it possible to freeze salad dressing

Is it ok to freeze Vinegarette Dressings. Need to take on a flight for a friend. Label says keep refrigerated so would this be ok for a 12hr flt in checked luggage in a insulated freezer bag. Thank ...
1
vote
4answers
291 views

Thicker steak: pan seared then oven

If I use cast iron pan to sear it, and then put in the oven I have some questions: If I sear it from both sides, one side 2 minutes, other 1 minute, and then put in oven for 6 minutes. Do I have to ...
1
vote
1answer
106 views

Tarragon: French vs Russian vs Mexican

In this question about tarragon lookalikes on the gardening stackexchange, I asked about whether I have grown a tarragon lookalike or whether tarragon can be tasteless if grown improperly. I added an ...

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