0
votes
2answers
51 views

Frying fish without it falling to shambles [duplicate]

How on earth do I pan fry fish without it turning to hell? For the fish: Stainless steel pan Oil heated until it sizzles when droplets of water are thrown in Plain fish, skin side down first Try and ...
2
votes
1answer
39 views

Making cherry ice cream, should I macerate the cherries?

I am going to be making cherry ice cream, I haven't used cherries before but in making strawberry ice cream I have always macerated the berries. Should I do the same for cherries, the few recipes I ...
3
votes
1answer
31 views

How do I neutralize melter honey?

I was wondering how to neutralize melter honey into more of a straight sugar base and get the acid levels down.
6
votes
2answers
130 views

How efficient is stock for protein extraction?

Proteins from collagen and tissues thicken stock. Fat is rendered too. Since fat settles to the surface after refrigeration, I assume that you can extract most or all of the fat through skimming ...
8
votes
5answers
5k views

What is the difference between roasting, baking, and broasting?

For example, when making a turkey for Thanksgiving, I generally place it in the oven (covered in foil or a turkey bag), and cook it for many hours at the recommended heat setting. I can crock-pot a ...
9
votes
4answers
3k views

What is “pizza crust yeast”?

Someone gave me a bunch of envelopes of pizza crust yeast, "specially formulated for pizza crust". The packets also say that no rise time or proofing is needed, and that it's "NOT recommended for ...
1
vote
1answer
50 views

Chocolate seized during dipping, how to prevent it?

I used a double boiler (two pots) to melt chocolate for truffles but half way into dipping the truffles in the chocolate, the chocolate hardened and became very clumpy. How do I keep the melted ...
0
votes
0answers
51 views

What are the most common kitchen tools and utensils universally?

What are the most common kitchen tools/utensils universally? In particular, the different types of knives, spatulas, cutting boards, etc., which are the basic general knowledge kitchen tools that are ...
2
votes
5answers
1k views

How can I make parmesan spreadable?

I can't get enough of parmesan cheese. I often find myself taking pieces off of the block, or shredding it just to dump it straight into my mouth. I always wished there was some way to somehow ...
0
votes
1answer
44 views

How to remove dirt from inside green/spring onions?

I love spring onions (I believe they're called green onions in the US); I use them in salads and to add flavor. The problem is, whenever I get them from the supermarket, they're filled with dirt. No ...
7
votes
4answers
4k views

Should you avoid cooling a frying pan with water?

Sometimes after I fry something, I wash it immediately in water because it's a bit easier to wash (before the remains stick to the pan). Does this damage the pan in any way?
10
votes
3answers
2k views

Is it valid to claim that a jam contains no preservatives?

Some commercial jams state on the label that they contain "no preservatives", or are "preservative free". As I understand it, jam is a type of fruit preserve. Like most fruit preserves, it is ...
2
votes
3answers
194 views

Omelette cooked in oven or pan?

What differences are besides speed, when cooking omelettes in oven versus in the frying pan? I have traditionally always used pan but i see now some recipes recommend oven.
5
votes
1answer
2k views

Removing hair from pork belly

I bought some pork belly yesterday and I was just about to cook it when I saw thick hair on it. I tried to cut it with a sharp serrated knife but it didn't budge. I was really put off and put the pork ...
5
votes
6answers
183 views

unused drink packets

So I have a lot of those drink packets that you just add into a bottle of water and shake. It's pretty much adult kool-aid. A while ago my wife and I went a little overboard and bought way too many, ...
1
vote
0answers
45 views

Can this ratatouille be saved?

I just made a batch of ratatouille using green bell peppers. There is a bitter metallic taste. Is there anything I can do to salvage this batch? This is what I did. Olive oil was used throughout. ...
5
votes
2answers
3k views

How can I stop my cheese seizing?

Quite a few recipes require tossing cheese with some hot ingredient until it melts (like pasta), or melting cheese into something (sauce, soup, etc.). Usually this works fine, but sometimes the ...
2
votes
1answer
45 views

Can vegetable enzymes kill yeast? [duplicate]

I used a juicer to juice vegetables. Then, I used the juice in making bread. Some of my friends said that something in vegetables affects the fermentation, namely the enzymes. They said it can kill ...
0
votes
2answers
652 views

What is this spoon-like kitchen utensil with a rubbery head and wooden handle called?

What is this utensil or kitchen tool called that has a rubber-like head and a wooden handle? What is it used for?
25
votes
3answers
4k views

Should french fries be fried two times?

Most professional cookbooks tell me to fry french fries two times. First at a lower temperature of about 150-170°C and then at a higher temperature about 180-190°C. Reference: ...
7
votes
4answers
13k views

Why does the grate of my charcoal grill keep rusting?

By the end of every summer it seems like the grate of my charcoal grill is rusty. Does anyone know how I can keep it from rusting and whether or not the rust is unhealthy?
2
votes
5answers
47k views

What temperatures do low-medium-high on the stove correspond to?

I'm quite suspicious that my electric stove runs hot. Recipes that suggest medium-high on my stove are incredibly, incredibly hot and you can feel 'high' radiating heat from across the kitchen. As ...
4
votes
2answers
135 views

Is there such a thing as too much vanilla?

I have been making cookies for decades and I have noticed a dramatic change in quality based on the usage of vanilla. Using weak vanilla or just not enough will lead to bland cookies, oftentimes ...
3
votes
1answer
375 views

Cooking ribs weirdly?

So my brother who's pretty inexperienced brined his ribs, smoked them for an hour, put it back in the brine/fridge, and plans on sous vide+searing them. Is there danger in putting the cooked pork back ...
1
vote
2answers
63 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.
1
vote
7answers
845 views

Where do you buy Indian spices online?

I want to learn to cook some Indian dishes. It would be preferable to know that the spices are from sustainable agriculture. Sedona, Arizona. I did some googling and didn't find any local spice ...
26
votes
3answers
48k views

What is the internal temperature a steak should be cooked to for Rare/Medium Rare/Medium/Well?

I'd like to know when to take my steaks off the grill and please everybody.
15
votes
9answers
3k views

Why did my attempt at pan-searing beef filets fail miserably?

Background: I am very much an amateur cook; I would consider myself a novice at best, so pardon my ignorance! I decided to try to cook a nice dinner for my family recently. Part of that dinner ...
1
vote
1answer
141 views

Max Temp for Fried Chicken

I'm currently working for a fried chicken pop up restaurant and we're trying to lock down our process to ensure chicken is fully cooked but comes out fast, crunchy, and juicy. So far I've just been ...
5
votes
11answers
2k views

Tips for Removing Fuzz from Peaches?

I like to use peaches with the skin on when possible, but I'm not a big fan of all that fuzz. Does anyone have a fuzz-removal method that works particularly well? Currently, I just rub the peaches ...
1
vote
2answers
50 views

Too much cayenne chilli pepper

I have added cayenne chilli pepper, instead of cayenne pepper, and (I think too much) to my green tomato chutney. How can I reduce the spice and still be able to store the chutney?
3
votes
0answers
65 views

How to make a cover for a molten cake?

I recently visited a restaurant called Zuma, and they had this unbelievable chocolate molten cake. As you can see they have a cover on top, like a sheet of chocolate. How would one make this? I am ...
11
votes
2answers
1k views

Coffee foam vs. Tea foam

One sign of really good fresh well-roasted coffee beans is foam. When you pour hot water into the French press, it foams, often forming a head up to 2" high. And when you use an espresso machine, ...
3
votes
1answer
100 views

Effect of undutched cocoa on baking

I'm trying to add unsweetened non-dutched cocoa powder to a biscotti recipe (this one). I've read that this type of cocoa is strongly acidic. Will I need to make any changes to the quantities of ...
1
vote
3answers
5k views

Is my bacon still safe after being left at room temp. for 32 hours?

I bought a package of Appleton Farms, hardwood smoked, sugar cured, sliced bacon about 32 hours ago & forgot to put it in the refrigerator. The ingredients state "cured with": water, salt, ...
1
vote
2answers
232 views

Are these eggs safe to eat?

I like to hard boil eggs because they are one of very few foods that help when my sugar levels are too low. But now Im a little paranoid. The other week I read online that if you take an egg out of ...
1
vote
2answers
105 views

How to prepare this (Chinese) snack?

I've bought a bag of small dried and salted fish at my local Chinese market. My guess was that the thingies could be eaten right out of the box, but they are too bony and salty. I guess they need ...
8
votes
2answers
73k views

How much does a “large” potato weigh?

I have a recipe that calls for "6 large baking potatoes." So the question becomes, what is considered the average size of a large baking potato? I've looked online, but sadly do not have time to ...
-1
votes
0answers
28 views

Rancid Walmart flour [duplicate]

The flour I've been buying at walmart lately smells like dead rats(I would guess they would smell like this). Real strong, does not seem to change the taste of my cooking. I am planning on going back ...
12
votes
3answers
7k views

How to make yogurt without any existing yogurt

How does one make yogurt when there isn't any existing yogurt to use as a starter?
1
vote
1answer
4k views

Substitute Quinoa Flour to All-Purpose Flour

If the recipe calls for 1 cup All Purpose Flour, how many cups of Quinoa flour should I use to completely replace All-Purpose flour?
3
votes
1answer
8k views

does washing vegetables and fruit with baking soda make sense?

I have checked the other questions about washing vegetables and fruit, but they don't mention baking soda. Google brings up only unreliable (random blogs that give no reference) or biased (baking soda ...
7
votes
1answer
1k views

Effect of pineapple

I was considering slow-cooking pork with pineapple, but was concerned on the effect the pineapple might have on the texture of the meat. I understand that both bromelain and acid can deteriorate the ...
1
vote
1answer
52 views

Substitute for coconut in macaroons

Looking over several chocolate macaroon recipes, several of them use coconut in conspicuous amounts (such as this one or this one). What is an appropriate substitute for dried coconut here? It seems ...
0
votes
1answer
54 views

wusthof ikon or shun classic? [closed]

I'm using some Victorinox Fibrox knives currently and looking for an upgrade for my knives. After hours of reading review, I'm slightly leaning toward Shun because of its sharpness, harder steel, ...
4
votes
2answers
888 views

Why does my fondue call to wipe the pot with garlic?

I got a Le Creuset fondue pot a year or two ago. Since then, we've found a bunch of great cheese fondue recipes, but there's a common thread that makes no sense to me. Often times, a recipe will call ...
3
votes
2answers
122 views

Does storing meat in plastic alter how long it takes to go off?

I was recently told quite emphatically that "Storing meat in plastic makes it go off much faster" I suspect that this is an old wives tale, but haven't been able to find anything that either proves ...
0
votes
2answers
151 views

Corned beef on warm for 2 hr before cooking

I had my corned beef in the slow cooker on warm for 2 and a quarter hours before I saw it was not on high. I then turned it to high and continued to cook it. Is it still safe to eat?
0
votes
2answers
104 views

Why didn't my mustard sauce emulsify?

I was making mustard croutons. I whisked together 2 parts warm melted butter, 2 parts olive oil, 1 part Dijon mustard, 1 part brown mustard (with whole seeds), 1 part sherry vinegar and table salt. ...
1
vote
5answers
8k views

Honey-glazed gammon (ham) - What to serve with it?

I've got down a pretty good honey/whiskey glazed gammon but previously I've always used it cold in sandwhiches or on meat platters. This evening, however, I am planning on serving the joint hot as ...

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