3
votes
2answers
5k views

When should I pick elderberries?

Having made lots of elderflower cordial from the bumper crop of elderflowers in the hedgerows near my home in June, I can now see that we are also in for a bumper crop of elderberries. How can tell ...
3
votes
0answers
74 views

What Makes Bread Gray?

I've been baking French-style bread loaves (not baguettes) for years. The ingredients are flour, salt, water, yeast, and about one tbsp cornstarch per cup of flour. For the last year or so, the ...
17
votes
9answers
6k views

What is this fungus/lichen in my Garam Masala? (“Trifle”/truffle?)

I just bought a lovely bag of Garam Masala, and was all ready to grind some when I got home! But when I opened it, I found something I didn’t recognise — at first I thought something had gone mouldy, ...
3
votes
2answers
13k views

Improvising Self-rising cornmeal

This is basically the cornmeal equivalent of making your own self rising flour. I have a cornbread recipe here and I have non-self rising corn bread. Do I do the same ratio of baking powwderand salt ...
0
votes
2answers
85 views

What's the fastest way to cook fluffy white Jasmine rice?

From raw grains until ready to eat, what's the fastest method you can think of to get fluffy white rice (Thai Jasmine variety). I've tried using a pressure cooker and it's pretty fast, but there's ...
0
votes
0answers
21 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 ...
1
vote
1answer
2k views

How cooking temperature and oven set up can help prevent cakes from becoming too brown or burnt on top?

When cooking cakes (especially lemon cakes for whatever reason; perhaps they're sweeter or have a different type of sugar?), I have trouble with the surface of the cake becoming too brown or burning ...
1
vote
3answers
1k views

Should steaming water be used for stock/gravy?

Should I use water from steaming to make stock or gravy? Does it depend from what I have steamed (e.g., potatoes or vegetables)?
5
votes
3answers
106 views

Powdered Goat Milk in Bread?

A lot of my favorite bread recipes call for powdered milk (cow's milk). Particularly in some of the tangier breads, it would seem that goat's milk might be really tasty. Is there anything I should ...
0
votes
0answers
62 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
51 views

Can I convert this cocoa frosting to a coffee frosting instead?

Our family's go-to recipe for celebration cakes is a hazelnut torte with a semi-sweet, cocoa-based chocolate frosting. The torte is completely flourless, and pretty sweet (gotta get structure from ...
2
votes
0answers
49 views

Safe Chicken Liver?

Are chicken livers safe to eat cooked slightly pink? Is "chopped liver" safe when using schmaltz as an ingredient?
11
votes
5answers
6k views

Why do you put celery in a bloody mary?

Why do you put celery in a bloody mary? Is there a chemical reason for this or is it done just for garnish?
2
votes
1answer
122 views

Does sugar turn sour after prolonged cooking?

Growing up, my mother always told me that sugar should be added at the end of the cooking process for things like red bean soup or paste. These things are cooked for quite a long time, several hours ...
6
votes
3answers
3k views

what makes red tomato sauce turn orange in colour?

I have noticed that tomato sauce (having started with deep red tomatoes) can turn orange. The colour change isn't from mixing in an ingredient of different colour such as cream. It seems to occur in ...
1
vote
1answer
42 views

Why did my toasted acorn squash seeds smell like chocolate?

I recently toasted some acorn squash seeds in my toaster and, to my surprise, when I opened the toaster I got the unmistakable aroma of chocolate. A friend readily confirmed that they did indeed smell ...
2
votes
2answers
88 views

When do you hear the Ping sound of the lid sealing?

I am new to canning. I made applesauce this morning and I pulled them out of the water bath and put them on a towel on my counter to seal, but I never heard the "ping" sound of them sealing shut. When ...
0
votes
1answer
48 views

What happens when you knead bread dough?

Why do you (most of the time) knead the dough when baking bread? And what does it do with the bread? (I was going to mark this question as Community Wiki, but I didn't have enough rep.)
2
votes
1answer
49 views

Slow cook pork shoulder without it falling apart

I have a 2Kg pork shoulder which I would like to cook in a slow cooker (first time user of a slow cooker) so it tenderizes but I also would like it to be able to be cut it in some way to serve with ...
13
votes
3answers
4k views

What difference does oxygen content of tea water make?

I've heard the advice that water should be boiled for tea only one--that when boiled it loses dissolved oxygen, and if there is insufficient oxygen in the water, the flavor of the tea is (somehow) ...
3
votes
3answers
83 views

Chocolate chip cookies with whole wheat flour

I don't have all-purpose flour at hand right now, so I'm thinking of making chocolate chip cookies with whole wheat flour. What difference will this make in terms of texture/taste/cooking time? Also, ...
2
votes
1answer
91 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 ...
1
vote
2answers
139 views

Sous-Vide Chicken Thighs - Effect of temperature swings?

Perfect fried chicken is the Great White Whale in my kitchen. It seems I've tried everything, well almost everything, I have not tried sous-vide. I'm still on the fence as to whether I'm going to ...
4
votes
1answer
110 views

How do I use tamarind powder?

If a recipe calls for tamarind pulp/paste/concentrate, can I substitute powder? If so, how much tamarind powder should I use?
1
vote
1answer
79 views

Roasted duck carcass - what is this dish called?

I've never broken down a duck before, so I found myself briefly watching this video: https://www.youtube.com/watch?v=YTJR6-HU6OY At the end, the chef mentions that in southern France, the carcass is ...
2
votes
1answer
88 views

Do I have to wait for frozen steak to defrost?

If I have several frozen steaks I wish to cook (and eat) is there some easier way to do so than by just waiting for them to defrost?
0
votes
2answers
17k views

What can I use as a replacement for Curry Powder?

I do not like the taste of curry powder. I have a recipe that calls for the use of this spice. What do you suggest that I can use in place of the curry powder?
14
votes
6answers
20k views

How can I fix a hollandaise sauce after it has split?

I made a hollandaise sauce on the weekend and it split so I threw it out and started again but I was wondering if there is anything you can do to save it once it splits?
1
vote
2answers
136 views

Avocado substitute in blueberry muffin recipe

I have a vegan blueberry muffin recipe. I'm not vegan, but like anything as long as it tastes good. The recipe calls for an avocado to be used as the fat. I don't like avocado. Is there something ...
8
votes
5answers
11k views

How can I prevent simple syrup from crystallizing?

When I store it in the refrigerator, my simple syrup always seems to crystallize. How can I prevent this? How long should I expect simple syrup to keep?
5
votes
3answers
861 views

Is it incorrect when someones says you can lower acidity with sweetness?

It is commonly known that if your food is too acidic, you lower the acidity of the food by adding something sweet. Is this correct? Acidity can me measured by pH. Does the sweet actually raise the ...
18
votes
5answers
1k views

How can I remove the peel and pit of an avocado without the whole thing turning into mush?

Making solid pieces out of a ripe avocado is a difficult business (for me, anyway). What is the best way to remove the peel and pit without ending up with a pile of green mush? I can sometimes remove ...
0
votes
0answers
54 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 ...
8
votes
2answers
848 views

How do I effectively rub spices into fish?

I did a fish rub for the first time last night. I mixed the spices and then put the thawed tilapia fillets right into the bowl. I noticed two problems: The spices tended to clump up and became ...
78
votes
25answers
16k views

How do you properly cook a steak?

I love steaks so much, that I would like to get a green card and live in the States just to enjoy good steaks whenever I want. When I try to cook a steak at home (I live in Italy), I almost ever get ...
15
votes
9answers
41k views

How do I season my new pizza stone?

I just bought my first pizza stone. The instructions that came with it recommend that I wash it thoroughly with plain water before using it for the first time. Is there anything else I should do to ...
2
votes
1answer
49 views

What emulsifier will help my (nearly carb free) Milk Chocolate?

I'm a Type 2 diabetic and maintain ~ 20g carbs per day. This is great on my numbers, but hard on my sweet tooth :) One of my favorite treats to make is a simple mix of Virgin Coconut oil, unsweetened ...
1
vote
0answers
32 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 ...
0
votes
1answer
35 views

using crumbs mixture multiple times [is it safe?]

I made a crumbs mixture for chicken breast strips. I coated them in beaten eggs, then coated them in crumbs mixture and fried. I have leftovers and I would like to just put this into a bag to use ...
0
votes
1answer
39 views

Cream Cheese vs Yogurt Cheese: what / how much difference does the bacteria make?

This recipe for homemade cream cheese looks extremely similar to making yogurt and then straining it. In fact, the final step for culturing the milk goes: After 12 to 18 hours, the cheese should ...
0
votes
2answers
122 views

Key ingredients for classic Sauce Bolognese (Ragù Bolognese)?

What are the ingredients, both main and optional, for a classic Ragù Bolognese? I tried getting an answer to this question. First I looked around this site. I found one question about a "secret ...
0
votes
1answer
29 views

Pork sirloin roast

I've never made a pork sirloin pork roast before. In your pork sirloin recipe, did you add any liquid to your dutch oven? Did you turn it during cooking or baste it with juices? Thanks!
10
votes
5answers
1k views

How to protect honey jar from ants?

Is there any technique to prevent ants from getting into a honey jar? The outside of the jar is covered with dead ants every day. Currently, I am wiping the surface of jar with a wet cloth before ...
0
votes
3answers
125 views

Horizontal cuts when dicing an onion

Should you make horizontal cuts (parallel to the board) through the halves of an onion before dicing?
2
votes
2answers
112 views

Colouring oil - chocolate look alike

Does anyone have experience with colouring vegetable/olive oil? My goal is to end up with a brown-chocolate colour so that the result would be a chocolate look-alike.
8
votes
3answers
1k views

Are products labeled Kosher or Halal generally of a better quality than those that aren't?

I'm talking grocery store products here (including packaged meat), not Butcher Counter where I can grill the butcher about origin.
2
votes
1answer
70 views

Re-processing pickles

I'm all set to make pickles (intending to hot-water can them for shelf-stable pickles) and I realize I don't have any more jars, so I'm making the brine and putting the whole batch in the fridge. I ...
0
votes
0answers
37 views

Diverse spice mixes which omit fish [closed]

I am American. My husband is North Indian. I live in Southeast Asia. Most of my time is spend trying to find complimentary flavor profiles (not so heavy as Indian masalas but not so fishy, sour as ...
0
votes
1answer
58 views

Infrared on regular gas grill

I have a regular gas grill (Brinkmann) and I'm trying to find a way or a workaround to have an infrared on it, have any of you tried that? is it possible to use something like this by placing it on ...
2
votes
4answers
89 views

Cooking over an open flame at home

Is it doable to cook over the flame of a cooking gas stove at home. Is it dangerous? Couldn't it be even better as an open fire over coal or wood, since gas is cleaner?

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