0
votes
1answer
64 views

My dishes seem the same [on hold]

I have been learning to cook for a little while now, and can make 10+ good looking and tasting meals but I have a problem I am encountering that I notice more and more as I learn new meals. It seems ...
0
votes
1answer
55 views

How safe is fully cooked chicken that is in a TV dinner that hasnt been reheated then consumed [on hold]

My mother in law took a TV dinner out of the freezer and removed the chicken nuggets from the tray. She then put the tray into her toaster oven without putting it on a "cookie sheet". I informed ...
-1
votes
0answers
45 views

Can this possibly be safe? [on hold]

A friend of mine smoked a 10-pound beef brisket at varying temperatures and left it in the smoker for several days. It was still bloody when he took it out. He then froze it and said it would be fine. ...
0
votes
2answers
44 views

How do you get bone broth to gel? [on hold]

I have been cooking bone broth for a few months. I can not get the gel. What am I doing wrong. And does chicken broth go brown? Maybe I am cooking it too long. I cook for 24 hours.
4
votes
0answers
38 views

How to extract raw honey from honeycomb?

We recently had to get a swarm of bees removed from our house and moved to an appropriate lodging. We have been left with about 2kg of honeycomb - some of it clean, some of it with old ...
1
vote
1answer
38 views

How important are each of temperature, humidity, and vibration for storing wine?

I'm deciding whether to buy a wine chiller for my apartment, maybe this one. I could only realistically keep it on top of my refrigerator. The alternative would be to keep wine in my fridge (the ...
2
votes
1answer
40 views

Broiling Specifics

I have 2 questions when I broil lamb chops. When the recipe says to broil lamb chops 4-5 inches from the top element, to they mean the top of the lamb chop should be 4-5 inches from the element, or ...
15
votes
2answers
16k views

Shiny side or not for foil?

Does it make any difference when you wrap food with aluminum foil for grilling or baking or making a steam pouch whether you put the shiny side in or the shiny side out? I've seen at least one answer ...
4
votes
2answers
21k views

Why can't whole milk be substituted for cream in caramel sauce?

I learned to make caramel sauce pretty recently and for a while was on a serious sauce-making kick. Anyway, the day after Christmas I went to make a batch and noticed I didn't have any cream. I did a ...
2
votes
1answer
72 views

What regular maintenance is best for a Japanese knife?

My amazing fiancee just got me a Nenox gyuto as a graduation present. (You can't have her, she's mine.) Until now, I've only had Western knives. I understand that I should never use a steel on this ...
0
votes
0answers
14 views

Reduce butter when not using ground almonds in shortcrust pastry?

I'm using a tart recipe that gives the following quantities for the shortcrust pastry: 185 g plain flour 60 g icing sugar 125 g butter 1 egg yolk 35 ground almonds I found that the almonds don't ...
2
votes
2answers
108 views

Is it possible to make homemade crème fraiche using clotted buttermilk?

I started making crème fraiche and when adding the buttermilk, the buttermilk had started to clot. I didn't know this before adding it to the cream. Am I still able to make the crème fraiche with ...
2
votes
2answers
175 views

Mustard substitute

My husband just found out he's allergic to mustard. Are there any substitutes for it? It's a staples in my kitchen and he loves it. Edit for clarification (was in the original question): Husband ...
4
votes
2answers
397 views

Is there enough pectin in Apples to make jam

I have some surplus cooking apples which I will be trying to make jam with. I can't find pectin in my local supermarket, but they do have "jam sugar", which contains pectin, but is twice the price of ...
1
vote
1answer
44 views

Can I eat Chia leaves?

Just out of curiousity I planted some Chia seeds in a pot. Turned out they grow like crazy and seem pretty undemanding. Now I also noticed that they smell quite nicely, a bit like basil and ...
2
votes
1answer
165 views

Cooking on a Himalayan Salt Slab

I am interested in purchasing a himalayan pink salt slab to cook on my stovetop. My cooktop is glass. The directions for using the salt slab is to be sure to have a space between the heat source and ...
0
votes
0answers
29 views

half and half cups refrigerator to table?

I have a case of half and half cups in the refirgerator at work that nobody uses because they don't know they are in there. Can we put them on the counter with the others creamers or once cold do they ...
6
votes
2answers
325 views

Raised brown spots on garlic

Occasionally I'll get a clove of garlic that has small brown spots on it. When there are a couple spots, I cut them off and use the rest of the garlic. Sometimes there will be A LOT of spots and ...
2
votes
2answers
59 views

making cream with almond milk and fat

I want to make a replacement for heavy cream. I'm considering almond milk blended with a fat. I have a high powered blender on the way for this purpose (yes, it will blend). Some fats I'm ...
0
votes
0answers
43 views

Transporting chicken between refrigerators - how long is too long?

My work lunch routine currently consists of cooking chicken over the weekend and refrigerating it, then cutting up a piece and adding it with rice and vegetables in a refrigerated, sealed tupperware ...
9
votes
7answers
20k views

Prevent scrambled eggs from sticking to stainless steel

I'm having the hardest time preventing scrambled eggs from sticking to stainless steel cookware. I've tried bringing the eggs to room temperature before cooking, slowly heating the pan, loads of ...
8
votes
6answers
99k views

How do I know if a black banana is too old to be eaten?

From time to buy, I buy too many bananas. For the future, I am considering refrigerating them instead of eating them, but they turn black. How can I know whether a black banana is still edible?
3
votes
2answers
140 views

Why do my cakes taste like cinnamon?

I baked a cake using eggs, butter, milk, vanilla extract, flour, cocoa and baking soda. I baked it at 450F for 30 mins. I tested it and the knife came clean. It looked okay but tasted horrible, like ...
0
votes
1answer
374 views

Rocky road seized up?

I tried to make rocky road and stuck exactly to the recipe which called for butter and syrup to be added to melted chocolate..but very single time I added the butter to the chocolate it just seized ...
2
votes
3answers
111 views

Can I get 900F in a charcoal grill?

What is the secret to getting a charcoal grill very hot (900F)? Is it even possible? What is the highest temperature attainable in a charcoal grill and what type of wood will produce this? I want to ...
1
vote
2answers
82 views

Pan stain after roasting cheese

A couple of weeks ago I bought this "grill and pan cheese" in a supermarket and I distinctly remember to have chosen this one because it didn't contain any weird chemicals... It seemed to me "only ...
8
votes
2answers
1k views

Sprouts and “better-to-cut-out-parts” in vegetables

A while ago I read that "all the green parts in tomatoes" actually contain a not so healthy "active ingredient" which would be better not to eat. What I knew was that we couldn't digest those parts ...
0
votes
0answers
20 views

How to best clean the non-stick frying pan? [duplicate]

I have a non-stick frying pan, and now I am quite unsure how to clean it so that I can best preserve it, any ideas?
28
votes
3answers
78k views

Why use yeast instead of baking powder?

Both yeast and baking powder are used to gas-fill the pastry, make it expand and thus make it soft and fluffy. Using yeast is rather inconvenient - it can be dead already or if the yeast is submerged ...
4
votes
1answer
998 views

How can I make a vegan turkey-skin substitute?

I recently tried to practice making a Seitan based vegan turkey tube using this recipe. To test results for different cooking methods, I split the final dough in half before baking, made one that was ...
0
votes
0answers
27 views

Are there benefits to eating mushroom [on hold]

In many restaurants, sautéed mushrooms are offered as a side to entrees. Are there any benefits to mushrooms? They taste good, but what can we add to them to make the dish healthier?
3
votes
1answer
51 views

What does cleave mean with regards to a pan of batter?

When pouring a Japanese Cheesecake into the baking pan recipe states do not "cleave"... I have never seen this term Ina recipe.. Please advise!! Thanks
1
vote
1answer
100 views

Use by date on cacao butter

I have just used cacao butter 6 yrs out of date to make raw chocolate adding honey and raw cocoa powder. I didn't realise until after I had made the chocolate how out of date it was. Is it OK to eat? ...
1
vote
2answers
97 views

How to save my almonds from moths

I bought a large amount of almonds at a bargain price. While moving the almonds to jars, I spotted a white powder which was very reminiscent of the eggs of the pantry moth. In the past, such powder ...
1
vote
2answers
8k views

How long do I need to freeze the freezer bowl when making the second batch of ice cream?

I have made one batch of ice cream, and now I need to make another. I have rinsed out the freezer bowl, and when I dried it I noticed that the water had frozen to a thin film of ice. So it is ...
35
votes
5answers
42k views

Why does a brown paper bag speed ripening?

I often see this technique suggested as a way to speed ripening. Why does it? Also, is there any data available on how fast it ripens comparatively?
1
vote
5answers
156 views

How can I make my tea stronger?

I know it sounds like an obvious question. At work, my colleague has a drip-filter machine he uses to brew his tea. He puts about two table spoons for an eight cup pot. This makes nice strong tea. ...
2
votes
2answers
2k views

Should you wrap chicken in foil when you steam it?

If so, should you wrap the chicken completely in foil, or leave the bottom open so the steam can get in?
17
votes
3answers
15k views

How do I cook and hold pasta for 200 people?

I am making spaghetti dinner for 200 people. I am not sure how to make 20 pounds of pasta ready for a three hour dinner. I thought about a steam table and cooking all the pasta and putting it in a ...
3
votes
4answers
2k views

Donvier Ice Cream Maker - why stirring only every 2 minutes?

This weekend I picked up a hand-cranked ice cream maker for a very low price. However some of the instructions don't make much sense. For this maker, they say to crank the handcrank 2-3 times every ...
14
votes
5answers
34k views

The difference between green, red and yellow bell peppers

Is there any difference between green, red and yellow bell peppers, barring the color? Normally when I buy a pack of 3 I always leave the yellow till last. It's normally due the coloring looking less ...
1
vote
6answers
57k views

What is the best and fastest way to liquify Nutella chocolate spread?

I usually put some amount in a cup and add a very small amount of water to start mixing. This is usually effective as long as the amount of water is very small compared to chocolate, in which the ...
0
votes
1answer
87 views

How do I seal ice cream containers?

I want to make ice cream, put them into pint containers (or, hopefully of any custom size in the future) and have the containers be sealed with a film like Häagen-Dazs does. A machine would be ok. ...
4
votes
1answer
729 views

What do these additions to common spice mixes do with your dish?

Where I live, supermarkets sell all sorts of "spice mixes" for specific dishes, like "taco mix" or "spaghetti mix". I used to buy these, but then at some point started experimenting myself and stopped ...
4
votes
1answer
1k views

How do I freeze and defrost lemons?

Assuming that once defrosted, I'd most likely use them for their juice (but not exclusively; I occasionally use the peel for zest, whole slices for cooking with fish/poultry or preparing vegetables in ...
9
votes
5answers
63k views

Why does meat in the crockpot always end up dry?

Just cooked some chicken breasts today. All day in the crockpot and when done the meat was horribly dry. I put chopped onions, carrots, spices, and coconut milk and 1/2 cup water and 4 chicken ...
6
votes
1answer
2k views

How to cook eye of round roast?

What are my options for cooking an eye of round roast? What's the best way to cook this cut of meat to minimize the potential for it to dry out?
2
votes
4answers
21k views

What are the difference between outside and inside skirt steak?

Skirt steak comes in two cuts: outside and inside. While I am sure the difference in cut affects how the meat should be prepared and cooked I am not sure in what ways. A few things I've read about the ...
2
votes
4answers
5k views

How do you convert a cake recipe to brownies?

I'm thinking more oil/butter and less water, but I'm not sure of the ratios. I would probably also cook brownies for a shorter amount of time. What determines a cake's fluffiness and a brownie's dense ...
8
votes
2answers
210 views

How do I write a recipe so others (or Google) can translate it well?

Many recipes online are correct, but they are very difficult to translate from one language to another. Google Translate, for example, does not translate recipes very well. How do I write a recipe ...

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