4
votes
1answer
85 views

What should I look for in a cookie jar?

I would like to upgrade from the novelty plastic bin I currently use for cookies. What cookie jar features would prevent the cookies from getting stale for the longest amount of time? What shape of ...
2
votes
2answers
10k views

Do frozen ahi tuna steaks need to be seared?

I have a bag of frozen ahi tuna steaks purchased from Costco. Some of them have been quite tasty when seared. That said, I heartily enjoy raw tuna, so I am intrigued with the idea of trying them raw. ...
1
vote
1answer
42 views

Pressure cooking for one?

I just got myself a pressure cooker, one of those modern ones with both "sautee inside the cooker" functions. The problem is I'll be cooking pretty much for myself, and that most recipes I saw are ...
7
votes
4answers
5k views

Turning regular noodles into no-boil noodles

I've been told by other that you don't need to boil the noodles for lasagna before you assemble and bake it. They claim that you can just lay them out on the pan raw and assemble as usual and the heat ...
7
votes
2answers
56 views

How long do you have to cook adzuki beans in a pressure cooker before they're edible?

I'm not talking about taste, I'm talking about them not being a health hazard. I cooked unsoaked adzuki beans for maybe a little less than 20 minutes on the lower pressure setting (don't know the ...
4
votes
1answer
69 views

Should I steam or boil zongzi?

Wikipedia says they're cooked by steaming or boiling. Searching further, I've found plenty of people saying their way is the best way. Assuming they're well-made and won't leak when boiled, why would ...
2
votes
2answers
7k views

Substituting oil in baking?

I have a cake recipe which calls for 1 1/3 cup of vegetable oil. What are the essential properties of vegetable oil in baking? What changes would be expected if I were to substitute peanut or canola ...
9
votes
3answers
321 views

Less sticky rice and lentils

I have a recipe that calls for rice and green lentils to be cooked at the same time in a rice cooker. I do this and everything cooks nicely, then I add the rest of the ingredients and things taste ...
-1
votes
3answers
82 views

Relating the Color of meat to doneness

I want to know more about how to correlate the color of meat to its level of doneness. How do I recognize how cooked my meat is based solely on color?
4
votes
1answer
80 views

Baking soda accident in pretzel dough - Can it be salvaged?

I made a mistake and put the baking soda in the pretzel dough! Instead of using it for its intended purpose ( Boiling the pretzel dough in it before baking.) It was a box mix: Pretzel Creations ...
1
vote
1answer
38 views

Should cold turkey and roast beef be heated before putting on the gravy?

I bought some good quality roast beef and turkey carvery style. However they are both cold, so I want to add gravy. I don't know if I should warm the meat before putting the gravy. Another ...
1
vote
0answers
70 views

Why would hot-packed green beans go bad when still sealed?

My hot-packed green beans went bad. They are still sealed, look nice and green. On the bottom there is a white slime. When I opened a jar they smelled terrible. What happened?
0
votes
0answers
41 views

Prevent the grinder basket on Cuisinart coffee maker from sticking

I have a Cuisinart grind and brew coffee maker. The grinder basket is very hard to remove. I have cleaned it as well as I could and Cuisinart just offered to sell me a new part for $30 that may or ...
1
vote
0answers
42 views

Can I fix my universal meat grinder which leaks when I make cranberry orange relish

'Tis the season for cranberry orange relish, but what a mess! The source of the leak: where the handle meets the barrel of the grinder. Is there a gasket there that can be replaced?
2
votes
3answers
98 views

Is roasting a whole duck something a beginner should avioid?

I have experience in my own kitchen and I can follow a recipe. I was planning on serving roasted long island duck for a Christmas party for about 8-10 people.
28
votes
3answers
45k views

What's the difference between a cupcake and a muffin?

I was debating with someone today whether what we were eating was a cupcake or a muffin, but realized we didn't really know the difference. So what's the difference between a cupcake and a muffin in ...
10
votes
2answers
73 views

Serving Creme Brulee to a large group of people

I have 60 creme brulees set in mason jars. The idea is to serve this to a group of 60 people at once. How do I ensure my crust for the first one doesn't get soggy? Each creme brulee, from opening to ...
5
votes
0answers
30 views

How do you stop banana flower soup from tasting astringent?

I have made banana flower soup 3 times now. The first time it had a nice, unique warming/comforting flavour. The second time it was inedible. The third time it was almost inedible. The recipes I have ...
4
votes
4answers
1k views

What is the ingredient that makes a Spanish paella so particular?

I have eaten paella in Spain; I then ate it in Italy, but it didn't taste like the one in Spain. What is the ingredient that makes the Spanish paella so particular? I remember they used a particular ...
2
votes
2answers
48 views

Where to look for Vintage Cookbooks in Spanish?

I'm trying to find some vintage Cookbooks printed in Spanish from the 30's, 40's and 50's for a present. After many google searches I can only seem to find vintage Cookbook sites in English only. ...
3
votes
1answer
76 views

Why are my beets not fermenting?

My first attempt (RAW BEETS) - large mason jars, 2 tbsp sea salt, water up to 1" below lid. After a week I opened the lid to "burp" the gas out, but there was nothing, no fizz, just dead beets in ...
0
votes
0answers
40 views

Why did my buttermilk pie filling separate?

I'm baking buttermilk pie, using a recipe like this one. After mixing lemon and buttermilk for filling it all separated. Is this normal?
5
votes
2answers
125 views

Is there a super close substitute for graham crackers?

I'm from Canada (where there are multitudes of graham crackers!), but I'm currently living in Australia. They do not have anything like graham crackers here, and I could really use them for a couple ...
12
votes
4answers
204 views

Low Hassle, Knead-Free Doughs

I wanted to try creating a type of curry filled pastry, but I am curious if there are any good doughs I could utilize that don't need the large waiting times/kneading/rising that most bread recipes ...
4
votes
3answers
183 views

Why is my stevia-sweetened fresh whipped cream bitter?

I just used my iSi whipped cream maker for the first time. I cleaned it thoroughly. Then, I used a half pint of unpasteurized heavy cream (just bought yesterday with expiration 6 days away), and a ...
12
votes
5answers
42k views

Is rare duck breast safe?

Other forms of poultry are regarded as undercooked at the slightest sign of pink juices and yet it is common practice to cook duck so that it's medium rare. Is the risk of food poisoning significantly ...
14
votes
6answers
31k views

What is the best way to reheat leftover grilled fish?

I have rarely (if ever) looked forward to eating leftover grilled fish. What is the best technique to reheat the fish so that it has the best flavor and texture? I understand that some of the ...
6
votes
3answers
9k views

How to make cookies less crumbly?

I baked cookies last night and they came out rather crumbly. It felt like I put in quite a lot of flour - would that affect the crumbliness?
2
votes
1answer
118 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 ...
4
votes
1answer
92 views

Baking a cheesecake at 325 instead of 350

I have a cheesecake recipe that I have used for years, It is as close to perfect as I need it to be...except, sometimes it cracks (maybe 1 of 5). I have never used a water bath and I don't want to ...
4
votes
1answer
89 views

Where can I find/buy Peruvian Parsnip (AKA: Batata Baroa or Arracacha) in the US?

Not to be confused with the common parsnip that is usually found in regular supermarkets. Either online or in specialty markets that ship via FedEx would be ideal. Thank you.
9
votes
2answers
26k views

What is the substitution ratio for mini marshmallows to large marshmallows?

I have a recipe calling for 12 large marshmallows, but I only have minis. How many should I use?
3
votes
1answer
821 views

Dry sous vide steak

How do I stop my sous vide steak drying out? I have tried various temperatures and times from 55°C to 60°C and from 40 minutes to 4 hours. The colour and texture changes but the meat is always too dry ...
7
votes
1answer
401 views

Cooked beef roast covered with red coloring

After cooking a beef bottom round rump roast, a red coloring is covering, and penetrating, the meat. The roast was purchased at a reputable grocery chain and properly refrigerated for two days before ...
7
votes
4answers
28k views

Water in the microwave to reheat pizza better

I've seen this claim various times on the Internet; for example at http://imgur.com/vlh4M Put a small amount of water in a glass when you microwave your pizza to keep the crust from getting chewy ...
5
votes
1answer
186 views

Goat cheese royale definition?

I have come across a few recipes that envolve a mix of goat cheese, cream and other hard cheeses. They're called 'royale' for some reason. Can anyone define the term 'royale' in this context. What ...
8
votes
1answer
82 views

Can I make ciabatta with corn flour?

This is my ciabatta recipe: 4 cups flour 2 cups warm water 1 teaspoon salt 1/4 teaspoon yeast Mix water and yeast Add flour and salt Stir into a heavy batter Set aside covered at least 8 hours Heat ...
4
votes
1answer
58 views

Freezing an apple pie

I took out an unbaked apple pie from the freezer, thawed it out and baked it. I was wondering if I could refreeze it now.
8
votes
6answers
8k views

Substitute for egg yolk in ice-cream (Egg Allergy)

I have a few questions regarding egg yolk in ice-cream. I would love to try making homemde ice-cream but a lot of recipes I see have egg yolk. Is there a substitute that I could use or is it ...
7
votes
2answers
106 views

A substitution for pork in Swedish Meatballs

I am looking for a substitute for ground pork in Swedish meatballs. For religious reasons, I don't eat any kind of pork (I adhere to the bible clean and unclean meat, fish, and fowl). Would ground ...
17
votes
2answers
164 views

How to avoid getting arm hair in food?

Sorry if this question is slightly gross. I happen to have a significant amount of hair on my arms and the back of my hands. When preparing food using my hands (e.g. kneading dough), sometimes hair ...
6
votes
3answers
2k views

Chili and bell pepper substitute due to allergies?

I recently learned that I am allergic to ALL forms of pepper except black pepper. Bell peppers, chili peppers, etc. I am allergic to and it makes my throat swell up. I have several recipes using ...
-3
votes
0answers
31 views

What is Apple Custard Bake Time [on hold]

Eggs: I added fresh apples to custard mix using ramekin in a marie aubain? What is the bake time at 400 degrees F?
4
votes
3answers
8k views

How long can fresh yeast be frozen?

I've heard that I can actually buy a large box of fresh yeast cubes, freeze it, and take one out of the freezer twelve hours before using it, to let it slowly get to room temperature again. How long ...
4
votes
1answer
1k views

KitchenAid Pro mixer clicking noise

I have a KitchenAid pro mixer that is making a slow clicking noise. It gets faster as I turn up the speed. I first noticed it after replacing a stripped worm follower gear. It sounds like it's coming ...
2
votes
2answers
380 views

Does ginger infused honey or vodka ever go bad food-safety-wise?

I have sliced ginger stored in a jar of honey, and another jar of a small ginger knob in vodka. Both were stored in the refrigerator. Both are about 2 to 3 years old. They do not have any off odors. ...
8
votes
1answer
19k views

Mold on Vinegar Batch?

About 2-3 months ago I decided to start my own batch of vinegar. I started with some Braggs apple cider vinegar which contains the mother, and I added some old wine and some fruit juice to the mix. ...
6
votes
7answers
7k views

Advice on meat cuts for German rouladen

I've been trying to figure out the best cut of beef to use for a German rouladen recipe. From the butcher and Google searches I've seen advice ranging from slicing flank steak (how would that work?) ...
8
votes
15answers
144k views

How to cook a pork sirloin roast?

I picked up a pork sirloin roast yesterday, it's a little over three pounds. I've never cooked one of these before and I am not sure what to do. My seasoning plan is salt, pepper, thyme, and ...
0
votes
1answer
99 views

What kind of food components contain more energy? [on hold]

So what should I build my dishes out from to have an energized, successful day? Rephrased: What do I choose for a dish? By energy I mean like carbohydrates which are in bread, potatoes, sugar and ...

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