23
votes
9answers
48k views

Expiration Date on Milk

What does the expiration date on milk cartons mean? I have different experiences with the date: There is still about a week before the expiration date but the milk has gone bad It is 1-2 days ...
7
votes
1answer
52 views

Can dried shrimp be used as a substitute for shrimp paste in a recipe for thai curry paste?

I'd like to make my own thai red curry and green curry pastes but both of these call for shrimp paste which isn't widely available in my country. I do have a packet of small dried shrimp (with ...
12
votes
3answers
2k views

Cast Iron vs Steel

1. What is the advantage of a steel skillet over a cast iron one? I currently use cast iron for most everything and am curious what I might be missing. 2. If there's an advantage to getting a steel ...
5
votes
4answers
7k views

Are recirculation extractor hoods good?

I am looking for a extractor hood, and I see that there exist ones with air recirculation, so a pipe to lead the smoke/greasy air away is not needed. So I wonder, how good are these? Can they really ...
2
votes
2answers
105 views

Cooking eggs on cast iron

When making scrambled eggs in my cast iron skillet, I find the eggs look "grimey" after they are cooked like the seasoning is coming off. Am I not cleaning the pan correctly? Does it need to be ...
0
votes
1answer
20 views

Does anyone know of a source of goat parmesan in the New York Area or a farm in New York that produces it?

I read in a previous Q that someone had subbed goat parmesan for regular. I am looking for a farm source in New York State or nearby.
2
votes
1answer
168 views

Can I tenderize conch meat with baking soda

I want to tenderize conch meat with baking soda for the first time. It works on meats, beef, pork and chicken, but I have never tried it on conch meat. I have in the past, tenderized conch by ...
4
votes
3answers
200 views

Can you make sourdough starter without throwing any away?

I'm curious if you can make the sourdough starter by adding flour to it, in a sense doubling the volume each time. So many recipes I see in books and online require you to throw almost half of it in ...
12
votes
5answers
76k views
2
votes
3answers
49 views

Getting seasoning into a roast

I'm getting into braising a lot of pork and beef roasts. Standard routine: pick cuts with more connective tissue, sear on all sides, then into the oven with seasonings, herbs, veggies, and liquid (I ...
1
vote
2answers
39 views

Vegetarian gluten free savouries

What can I substitute in patties that require one cup quick cook oats for absorption when I am making them gluten free. Is there something other than oats?
5
votes
3answers
38k views

How can I speed up banana ripening?

I need to make banana bread tomorrow, and the bananas I recently purchased with this in mind to not appear to be ripening fast enough. Is there anyway to speed the ripening without spoiling the ...
3
votes
2answers
176 views

When is MSG suitable and when is it not?

Does adding msg to any recipe or dish always make it taste better? It doesn't seem to have much of a taste on its own. EDIT I'm not asking HOW it makes things taste better, I'm asking which dishes it ...
4
votes
1answer
90 views

Is there a name for the mushy sludge that forms around/benath meat as it cooks?

I've found the terms "aspic" and of course "drippings" and "gravy", but I don't think any of those quite describe what I'm asking about — for example, we just baked some meatballs and between each one ...
0
votes
5answers
78 views

What is the best frying pan for even heating, using a large pan on a much smaller burner?

Most often in the past I have cooked on a gas range, which I prefer rather than electric. But recently we moved and since I am renting stuck with a rather modest electric range. The elements are 5" ...
1
vote
2answers
94 views

home made cough sweets didn't set properly

Please could you help me find out what went wrong? I have made these before and they were slightly soft, but edible. This batch half set, but still runny Ingredients: 1 cup sugar 1/2 cup water 1 ...
4
votes
2answers
2k views

Can I preserve the shelf-life of a cannoli?

I plan on purchasing some cannolis from a local bakery and will bring on a trip with me to some friends. Since my trip will span a few days, I want to try to preserve the cannolis until I can deliver ...
1
vote
2answers
71 views

Using homemade pasta instead of dried in a bake

I'd like to use fresh homemade pasta tonight in place of bagged egg noodles. My question is, should I prep the noodles in boiling water in anyway, or should I skip that step and add the freshly made ...
4
votes
1answer
51 views

Why throw away so much sourdough starter? Tartine Book no. 3

this is the first time I've use this site to ask a question: I've been meaning to bake some sourdough bread for a long while. I've been just hung up on the recipe for the starter. A book I'm ...
2
votes
7answers
29k 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.
2
votes
3answers
11k views

What kinds of milk are low in carbs?

What kinds of milk are low in carbs? I have heard about coconut milk but I'm not sure what's best. PS: I am from India, maybe someone might want this info:-)
4
votes
3answers
168 views

How do I avoid gummy, unworkable pasta dough?

I've tried several times to make egg pasta from scratch. No matter how much flour I add or how much I knead, the result is the same: the dough is too sticky to pass through a pasta roller or even to ...
4
votes
2answers
153 views

How to make my graham cracker bites crispy/crunchy?

I am attempting to make crunchy graham cracker bites (think granola but made from graham crackers). I wanted to use the recipe below as a base: 2 1/2 cups graham cracker crumbs 1/3 cup sugar ...
1
vote
4answers
273 views

Help! Chicken and Wild rice soup needs some extra flavor [on hold]

I made a creamy chicken and wild rice soup for the first time following a recipe I found online. However, now that it's finished, I think it needs more flavor. The only seasonings I used was a the ...
1
vote
1answer
53 views

Bitter Cucumbers

I was watching a cooking show and the chef made the comment that if you use a large basic cucumber (not hot house, persian, kirbys, english, etc.) before you peel it, cut off about half an inch of the ...
2
votes
5answers
801 views

Which part of the coffee brew is best?

At work we have a coffee machine that makes 10 cups of coffee in about 3 minutes. Sometimes, 3 minutes is too long to wait for coffee :P So I will poach it as it comes out of the dispenser and then ...
3
votes
1answer
60 views

Peanut Butter substitute in baking

I love to bake and have come across several peanut butter recipes (cakes, cookies, even a multi-layered/multi-component [cake & cheesecake layers] cake) that sound really good. My problem is I ...
7
votes
4answers
2k views

What is the correct temperature when extracting saffron flavour?

I have several recipes that call for saffron. Obviously, they all say to put the saffron in some water to extract the flavour so it spreads more evenly in the dish. However, there is no mention of the ...
0
votes
1answer
39 views

Making Pumpkin Preserve

I have ate the most wonderful pumpkin preserves (in chunks about 1-2 inches). I have bought very small jars from Armenia and Russian stores in the US and the preserves were very expensive, but ...
3
votes
1answer
73 views

Does the location of where an octopus was imported from determine the flavor/quality of the meat?

I recently bought frozen octopus that was caught and imported from Portugal because the local stores were sold out of the octopus from Spain. There was also a package of octopus imported from Vietnam ...
1
vote
3answers
96 views

Why does Weikfeild cocoa powder does not taste bitter?

Ingredients of Weikfeild cocoa powder. https://sites.google.com/site/cocoaexposed/cocoa-confectionery/product-survey/weikfield--cocoa It says it has 0 sugar. So, why does it not taste horribly bitter ...
1
vote
2answers
81 views

What is a mealy tomato, and how would one use one?

When people say a tomato is or isn't mealy, what does that really mean? I've never had a tomato that was grainy, as it's sometimes described. Is that even possible? That sounds like a tomato with sand ...
0
votes
0answers
51 views

How long can I leave a vegan chili simmering without components breaking down?

Tomorrow I'm participating in an amateur just-for-fun chili competition my work is putting on. Unfortunately, the tasting starts immediately after work. My question is, when can I make my chili and ...
0
votes
1answer
59 views

What is the difference between chocolate flavor cocoa powder and drinking chocolate?

Both contain low fat cocoa and chocolate flavor as ingredients. What would be the real difference between them in terms of taste and usage?
3
votes
1answer
99 views

Is there a difference between poached and steamed chicken?

I'm planning to make chicken sandwiches and was wondering what the difference is when chicken is steamed vs poached. I know the technique for both but was wondering if steaming was meant to leave the ...
10
votes
4answers
23k views

Difference between boiling and steaming vegetables?

I have eaten both boiled vegetables and steamed vegetables (e.g. broccoli, carrot, zucchini etc.), and I cannot tell the vegetables are cooked in one way or the other, whether by texture or by taste ...
34
votes
6answers
3k views

What does “natural” actually mean?

More and more I see "natural" or "all natural" labels on the slightly-cheaper alternatives next to "organic" products, and I find it somewhat confusing. I know that (for example) tofu does not occur ...
2
votes
4answers
5k views

How do I make black rice turn out better in a rice cooker?

There appears to be little to no info out there specifically regarding black rice and rice cookers. My rice cooker manual says nothing about it. The article on wikihow, "3 Ways to Prepare Black Rice", ...
3
votes
3answers
11k views

What types of rice are appropriate to use in a rice cooker?

I have recently acquired a Zojurushi fuzz logic rice cooker. What I am having difficult to find is the best kind of rice to use with it; I am looking for a good brown and white rice that can go with ...
4
votes
4answers
115 views

How do I cook sticky rice/glutinous rice in my rice cooker?

I would like to try and recreate the sticky rice (aka glutinous rice or sweet rice) as I often find served in a kratip at my local USA Thai restaurant. I already have a rice cooker - the Hamilton ...
1
vote
1answer
49 views

substitute for shiso leaf in umeboshi makizushi

I would like to make umeboshi makizushi, but I don't have access to shiso leaf which is traditionally paired with the umeboshi. Is there any acceptable substitute for the shiso that is more readily ...
4
votes
1answer
78 views

How should I make jam out of coffee cherries or coffee cherry husks?

I would like to make a jam (or perhaps more like a preserve/conserve or even marmalade; see this question for distinction) out of either the entire, whole coffee cherry (a.k.a. coffee berry; beans ...
17
votes
6answers
522 views

How can I avoid my knife from “dragging” across my unbaked bread when making slashes to let steam escape while baking?

My slashes seem to be OK (not great) before I put the bread in the oven but never really open up during baking. I'm thinking the slashes aren't deep enough but since I use a no knead method, I'm ...
0
votes
0answers
38 views

Is frozen vacuum packed hamburger safe to eat after thawing to room temperature? [duplicate]

We left a frozen pound of vacuum packed organic ground beef on the counter for eight hours (thought we would be back home in a couple of hours). When we arrived home it was completely thawed and at ...
0
votes
2answers
78 views

Breadcrumbs or flour when greasing and dusting a cake form?

I unthinkingly followed a recipe for a type of chocolate cake where it said to dust the cake form with breadcrumbs after greasing. Unsurprisingly the toasted breadcrumbs were clearly visible on the ...
3
votes
1answer
59 views

Tartine + Sourdough Taste

I just moved to the San Diego area and began making my bread starter from scratch (it's 3 weeks old now) from the Tartine cookbook. I just made the country loaf and it rose perfectly and looks just ...
4
votes
2answers
234 views

Are arborvitae branches safe to use as a seasoning?

Back in old times (really old times), when people would get scurvy (vitamin C deficiency) on long voyages, Arborvitae (Thuja occidentalis) was used as a treatment/cure to help folks recover from ...
0
votes
1answer
53 views

Cinnamon Rolls for a dessert crust

I want to try a dessert using a can of cinnamon rolls for a crust. What I plan on doing is pressing the cinnamon rolls in the bottom of a 9"x13" pan, spreading them out so they cover the bottom of the ...
4
votes
2answers
150 views

How should I interpret this expiry date?

I have a just opened plastic 4L container of cranberry juice that I bought several months ago. The expiry date on the container is 14 DE 15. I don't know if that should be interpreted as 14 Dec 2015, ...
1
vote
1answer
37 views

Pork Tenderloin Safe to eat? [duplicate]

I bought a 4 pound pork tenderloin and put it immediately in the freezer. It was there a week or so. Then I took it out and placed it on the counter Monday night to thaw. I don't have central heat ...

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