4
votes
6answers
2k views

How do I avoid dry meat and burned masala and rice in biryana?

I have tried to make Biryani several (3, lol) times using this recipe but never got it right. The meat gets too dry, and the masala and rice often get burned. How can I avoid this?
1
vote
0answers
64 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 ...
12
votes
5answers
2k views

Can I make fried chicken without a deep frier?

I've made southern style fried chick before and really enjoy it but found using all the oil to be quite expensive. Could I: A) Pan fry it? (I know this one is a stretch but could it work if the ...
2
votes
2answers
335 views

When should food colouring be added to part of a batch of bread dough?

I recently made coloured swirled bread, in which different colours of dough (in my case a coloured and an uncoloured piece) were rolled together and baked in the same loaf to give an interesting ...
2
votes
1answer
27 views

grain-free noodle/ravioli/dumplings dough

I'm celiac and I'm intoleran to virtually all the grains (also to corn/maiz). So, the question is if I can make noodle/dumplings dough without grains? Yuca and potato starch are good for me, also ...
2
votes
1answer
83 views

How can I prevent my honey cake from splitting open?

I've made honey cake pretty often, and it almost always splits open in the middle. Why does that happen and how can I prevent it? Edit: attaching a picture of the cakes I just made Basic recipe ...
14
votes
5answers
29k views

Why don't my cookies flatten?

I have baked Betty Crocker's Giant Honey and Oat Cookies three or four times now, and every time, my cookies do not spread out, I just get thick cookies. Is there something I am doing wrong? As far as ...
2
votes
1answer
212 views

Cook a frozen cobbler in a microwave instead of oven

Here's my problem. We don't have access to a oven (we are out of town for a week and out hotel room only has a microwave and a 2 range stove top). I purchased a frozen Blackberry Cobbler and we want ...
0
votes
1answer
36 views

Mrs Butter Worth's Original syrup [on hold]

What is shelf life for my bottle of syrup? Bar code # 644209397181
6
votes
3answers
254 views

How to peel, cut and prepare prickly pears without getting the thorns in your skin?

Peeling the cactus pear fruit, or better in known in some grocery stores as the prickly pear can be painful, because of thorns on it. The skin of the fruit is covered in tiny needles (called ...
1
vote
2answers
87 views

What are bagel chips?

This recipe for southern-fried chicken mentions something called "bagel chips." What exactly are bagel chips, and how do you make them? All I can find are recipes for it or places that sell ...
1
vote
2answers
81 views

Food Safety Question - Refrigerator Temperature

The temperature in my refrigerator has suddenly increased and seems stuck at 55 degrees (12ºC) no matter how I set it. Clearly something is wrong but it's Sunday and I can't get anyone out to check it ...
3
votes
2answers
94 views

Saving old chocolate

I found a bag of chocolate chips in the back of a cabinet that's well past the 'best use by' date and showing signs of bloom. From experience, I know that it won't melt right, and has a tendancy to ...
7
votes
3answers
8k views

Why do they put the jelly-like substance in pork pies?

I don't like the jelly-like substance found in between the pastry and meat of pork pies, and I don't know anyone that does, so I was wondering why they put it in. Or is it a by-product of the ...
1
vote
3answers
96 views

Reclaiming a salty curry [duplicate]

I often read that salt is added 'to taste' - and I try to keep adding salt until my curries taste right. However, on occasion my fingers are too big for my pallete, and the dish becomes overly ...
1
vote
1answer
126 views

Orange spots on dry chickpea

I have had some dry chickpeas for quite some time (~6-12 months) in my pantry and now I'm looking to cook them. Most of them have some orange spots, which I'm not sure are normal (See picture ...
2
votes
1answer
66 views

Preparing dried mushrooms for risotto [duplicate]

I plan to cook a basic mushroom risotto. However, the supermarket near us did not have shitake or any other uncanned mushrooms, they only had dried ones. My question is, do I just remove the stem and ...
2
votes
2answers
277 views

Chicken has a strong, offensive chemical odor when boiled.

I purchase grocery store chicken and boil it for chicken and dumplings, as well as to feed my dog. It has a strong chemical odor that doesn't go away in spite of seasonings, etc. How do I get rid of ...
2
votes
3answers
120 views

Chosing 2 pans - the most versatile solution

I'm mot a noob cook, but it's the first time I'm buying myself a proper kitchenware. I have a hard time deciding which frying pan would be the best form me. In fact I'm pretty much set on buying 2 ...
9
votes
2answers
16k views

How can I tell when red bananas are ripe?

Recently we bought a hand of red bananas. We watched them for a while, but couldn't sense a change in them (they don't change color). We eventually opened one and it was hard inside. How can I tell ...
12
votes
3answers
12k views

What causes tea to be bitter, and how can I avoid that bitterness?

How does tea become bitter between the moment it is packaged and the moment I drink it? Are there any chemical processes that take place when tea is stored or brewed that I can control to prevent ...
12
votes
1answer
544 views

How to tell if it is honey, super filtered honey, or corn syrup?

There is this article here in Australia that an importer have labeled corn syrup as honey. It has been imported from Turkey and it has been sold to people. I think this is not just happening her in ...
0
votes
2answers
62 views

What is inside the Prawn Cocktail crisps flavour?

I'm looking to make something close-enough at home for a friend. I'm suspecting it doesn't actually have Prawns in it.
-2
votes
0answers
52 views

What is the best general purpose oil to use while cooking? [on hold]

I've always heard that Olive Oil, is the best oil to cook with. Are there any oils that are better then Olive oil, or at least equal to olive oil, if olive oil is the best?
1
vote
2answers
155 views

Egg safety. When to eat and when to not eat

I have a question about Eggs and when it is safe to eat them. I'm not sure if this is on topic or not so sorry if it isn't. I've read online that there are 2 ways to test if an egg is safe to eat or ...
6
votes
6answers
275 views

Cheesier Cheese Sauce?

I'm trying to make some nacho cheese sauce. As the recipe calls for milk, I think the overall cheese flavor is getting diluted. I'd like to make my cheese sauce taste really cheesy. I'm going to try ...
1
vote
0answers
65 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?
9
votes
10answers
9k views

How do you remove the stickiness from reusable plastic container or lid?

I have a blue plastic lid for my glass Anchor container. I noticed that the lid is very sticky to the touch from both sides. I've cleaned it thoroughly with soap but the stickiness is still there. ...
6
votes
7answers
4k views

How to prevent sticking and get a nice searing on scallops

When I am searing scallops, they often stick in the pan and most of the time, they are very hard to turn. I use only a little oil 1-2 tablespoons. Am I not using enough?
2
votes
1answer
175 views

Why didn't the whey separate from the curds when I tried to make Shankgleesh cheese?

I frequently make yogurt at home, and I decided to try to make Shankgleesh, a spicy Middle Eastern cheese that is difficult for me to find at local markets. Several recipes said to heat the yogurt ...
1
vote
1answer
13k views

How to tell if frozen mussels are good?

I live a far distance from any body of salt water, so the only mussels available are packaged frozen mussels. I have always heard that cooked mussels must open or they are not good to eat, but when ...
3
votes
3answers
5k views

In what way is kosher chicken different from brined chicken in terms of salt absorbtion?

Ideally I want all parts of my chicken to absorb a good amount of salt. I think brining is best but somebody has suggested kosher chicken. How is kosher salted differently and will all parts of ...
3
votes
2answers
76 views

The recipe for chess pie includes cornmeal and vinegar-why?

I am making a chess pie, and the recipe calls for vinegar and cornmeal-why? Can I leave it out?
5
votes
3answers
2k views

Do tinned foods go off (stale)?

This morning I found a tin of baked beans with a best before date of August 2014. A colleague of mine told me that it's perfectly safe to eat, and that tinned foods never go off. Can this be true? Do ...
0
votes
1answer
57 views

Flavored Vegetable Cooking Oil

Can I flavor cooking oil with black pepper? I had French fries from a restaurant that tasted like they black pepper. Delicious. I asked the person serving them if they used a flavored oil, but he ...
1
vote
2answers
453 views

Substitute for Calvados, reduced cider?

I am interested in making America's Test Kitchen's French Apple Cake. The recipe calls for a tablespoon of Calvados. Oh for heaven's sake, that's the worst case of 1/4 cup of squab stock syndrome I've ...
16
votes
2answers
856 views

Why does Swiss Cheese have holes?

I've always enjoyed eating cheese. Just getting that out of the way. I've never quite figured out why Swiss Cheese has holes! I mean, I can understand different shapes like round, square, triangular - ...
7
votes
8answers
10k 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 ...
3
votes
2answers
47 views

What would be an alternative cooking technique for the Orion Cooker to get more tender ribs?

After cooking my first batch of baby back ribs on the Orion Cooker, I found that they were more "Kansas City Style", as opposed to what I like (fall off the bone). So although the Orion Cooker is ...
4
votes
2answers
857 views

Milk temperature for white sauce

Should I introduce the milk hot or cold when making white (béchamel) sauce? Searching around I found multiple opposite opnions, like on this answer (see the comments). Also different advice from ...
0
votes
1answer
88 views

My baked Brioche doesn't puff up after baking

I made Brioche following this simple recipe: yeast, warm water, sugar, pinch of salt, eggs, flour and 2 sticks of butter. I gave it a total of three risings, Then baked individual Briochrs at ...
2
votes
1answer
241 views

How does MSG enhance food flavor?

Back many moons ago I used MSG all the time. When a lot of controversy cropped up I gradually went away from using it as I was concerned about the high sodium content it was purported to have. Now, ...
5
votes
2answers
3k views

How do I keep meringue from “weeping”?

Am I asking too much of meringue to be able to keep a key lime pie in the refrigerator for 24 hours? The meringue ends up very wet at the end of that period. I keep it covered in the fridge.
16
votes
4answers
3k views

How long is garlic butter safe, and why is it not a botulism risk like garlic in oil?

I've been making garlic butter for years, storing it for months at a time. When I read that garlic-in-oil can grow dangerous amounts of botulinum toxins after similar lengths of time, I wondered how ...
0
votes
0answers
113 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
1answer
183 views

lemon juice curdling white chocolate

I was trying to make white chocolate truffle.....but when I melted my white chocolate and added lemon juice to it, it curdled and there was huge chocolate butter floating on top of my mixture...can ...
-1
votes
2answers
151 views

Why are the storage instructions extremely opposite in cases of tea and coffee?

For coffee it is recommended to store it in the freezer. ,and for tea the freezer or the fridge is an absolute no. Considering that both are derived from plants, why is freezer recommended for coffee ...
1
vote
0answers
30 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 ...
4
votes
1answer
122 views

Are vegetable (or coconut) oils more common used for frying and cooking than extra olive oil or it is a myth? [closed]

People suggest to use coconut or other vegetable oils (e.g. Sunflower oil) for frying and cooking, because heat destroys the oil where toxicological relevant compounds are formed, but it seems that ...
0
votes
2answers
198 views

if you put a dead animal in the freezer, wrapped in a plastice bag, lay the dead animal on top of the other

if you put a dead animal in the freezer, wrapped in a plastic bag, lay the dead animal on top of the other food in the freezer, can the smell of the dead animal contaminate the other food in the ...

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