9
votes
1answer
624 views

How to get heat high enough for stir fry?

Considering that mounting a fighter jet afterburner in my kitchen (or anything, for that matter) isn't very convenient or realistic, what would be a realistic way to get the extreme heat output that ...
1
vote
0answers
45 views

Chocolate chip cookies: too much butter

I made a chocolate chip and snicker cookie batter. But I added double the butter not realizing what I had done I chilled the dough until the next day. The next day when I took the dough out of fridge ...
2
votes
1answer
114 views

Garlic clove has turned to a firm jelly texture

I keep my garlic on my kitchen shelf by the window. Out of the whole garlic bulb one the cloves has changed to a yellow/orange colour and its texture is like hard jelly. Its slightly squidgy but firm. ...
5
votes
1answer
105 views

Small batch of sauerkraut smells yeasty

As an experiment, for my first attempt, I'm making a small batch of sauerkraut. Small like less than 1/3 of a head. Its setup is pretty amateur, no professional airlock. Anyway, it's been going for a ...
5
votes
1answer
73 views

CharBroil Propane Grill - Troubleshooting a problem

I asked on Meta if this was on-topic and was given the go-ahead to post, so... I purchased a CharBroil 2-burner propane grill a few weeks ago. The flame is the right color and certainly hot enough, ...
11
votes
3answers
13k views

Why is there cornstarch in powdered sugar?

I was looking up how to make my own powdered/confectioner/icing sugar. Some 'recipes' say that you should add a bit of cornstarch while others just leave this out. So what is the role of cornstarch? ...
5
votes
1answer
66 views

Are sundried tomatoes regulated in the EU?

There are different methods for drying tomatoes, and I suppose that using a dehydrator is most convenient in an industrial setting. Still, many dried tomatoes are sold as "sundried tomatoes". I have ...
13
votes
5answers
6k views

Should I let stock cool with the bones/veg still in it?

I've just made some stock and its bed time now. Do I need to strain my stock before I go to bed, or can I leave it overnight with all the stuff in it and strain it in the morning? Is one preferable ...
2
votes
5answers
57k views

Difference between conventional oven with fan assisted and convection with fan assisted?

For all my recipes I have been baking using convention plus fan assisted option and my bakes turn out to be good. But now I have moved to new house where there is a convection oven. I tried my cookie ...
11
votes
12answers
2k views

Possible to thicken gravy without flour or cornstarch?

I'm on a diet where I can't eat a number of things that I would typically use to make gravy, specifically corn and flour. I'm planning on roasting a chicken tonight and I was thinking it would be ...
4
votes
6answers
6k views

What can I do to prevent the gaseous side effect of sunchokes?

I'd love to eat sunchokes (aka Jerusalem artichokes or topinambour) more frequently, but the side effects (gas, abdominal discomfort) are a bummer. In a home kitchen, how can I prepare the sunchokes ...
-2
votes
2answers
64 views

How much brown sugar do I add to one third a cup to make half a cup of brown sugar

How much brown sugar do I add to one third cup to make half cup brown sugar?
1
vote
3answers
228 views

Preserving cheese sandwich

I'm curious about an effective method of preserving a cheese sandwich. I'm looking to prepare them as far ahead of use as possible. I've considered various alternatives but it's not really clear ...
2
votes
6answers
10k views

How much meat should I serve per person?

Catering a small event tomorrow for twenty people. Serving beef brisket, pulled pork, and veggie lasagna. Question is how much brisket & pork should allow for each person? also serving three ...
2
votes
1answer
49 views

Flavored caramelization

When should flavorings to brown sugar-caramel be added: during caramelization of after? I make caramel regularly for inclusion in coffee based drinks. The caramel recipe is simply: brown sugar ...
2
votes
1answer
34 views

Dulce De leche as a macaron filling

as a follow up question, I'd use dulce de leche (Slow Cooker Dulce De Leche) for the macaron filling, how do I milden its sweetness? Could I mix it with melted dark chocolate for example, and will it ...
1
vote
1answer
29 views

Is it ok to store peanut oil in the container it came in after being used?

I am starting to get into frying again. I was wondering if it is ok to store the oil after it has cooled down in its original container or if there is a better option for storage.
7
votes
2answers
867 views

What is the difference between granulated cane sugar and granulated sugar?

I see two types of sugar in the baking aisle that I can't differentiate: "granulated sugar" and "granulated cane sugar". The latter is considerably more expensive. So, what is the difference between ...
-1
votes
1answer
58 views

Ceramic made from alumina poisonous?

I was searching for ceramic knife and learned they can be made from Zirconia or Alumina. Some cheap ones could be from the latter because material is cheaper. Isn't Aluminum Oxide poisonous to human ...
4
votes
1answer
30 views

Pork Sirloin vs Chump

I'm trying to become more proficient in my understanding of pork cuts. I've heard of the "chump" (mostly from Brits) and pork sirloin. They both seem to come from roughly the same place on the pig ...
-1
votes
1answer
31 views

substitute for dairy products? [on hold]

I am a cookery student. As a part of my course, I need to create dietary menus. I have chosen dairy free. Because I am allegy to dairy it can help me to understand how I can produce dairy free food. I ...
2
votes
2answers
111 views

How to chop/mince meat?

How can I chop or mince meat more easily? Currently I just use a knife and chop it up. Meat grinders are no good. I am not trying to make sausage. I want to chop the meat up, not turn it into goo. ...
4
votes
0answers
58 views

What caused smooth homemade nutella to become grainy in refrigerator?

I blended toasted hazelnuts in a vitamix until they were a butter, added melted chocolate, then added coconut oil to increase smoothness. Here are the amounts: 450 grams hazelnuts (unsalted, raw or ...
8
votes
1answer
1k views

Is Nattou safe to eat when it has white dots on it?

I bought a couple packs of Nattou (fermented soybeans) and stored it in my refrigerator. They come sealed in plastic, so I opened the plastic and only ate about half of one container. I wrapped it ...
1
vote
0answers
77 views

New Red Potatoes have pink streaks inside

Is it safe to eat new red potatoes fresh out of garden that has pink streaks in them? What are these pink streaks?
0
votes
1answer
576 views

Why not mix meat or poultry with fish?

I have just realized that I cannot recall ever seeing an item on any menu or in any cookbook that includes both fish and meat or fish and poultry together. (Meat and poultry I have seen.) Is there a ...
35
votes
11answers
121k views

Should I rinse canned beans before using them?

Certainly, if I were making a salad with canned beans, I would thoroughly rinse them first. But if I'm making soup or chili with canned black beans or kidney beans, should I drain and rinse them ...
1
vote
0answers
53 views

Can I use a rosettes iron as a branding iron?

Is it possible to use a rosettes iron as a branding iron to stamp decorations on cheesecake and bread? Rosettes Food branding iron
3
votes
4answers
345 views

Can I make gluten free crepes?

I have seen recipes for gluten free American style pancakes, and suppose that they turn out OK as long as they contain something which keeps them from falling apart. But I was wondering if I can make ...
2
votes
1answer
57 views

Determining cooking time for ribs in the Texas Crutch

Pork back ribs are one of my favorite meals. However, depending on which butcher I go to I get different sized ribs. My method is a simple one for when I'm making a quick at-home meal. I rub the ...
0
votes
3answers
100 views

Is getting rid of the dough the only solution when it smells of yeast?

I made pizza dough (it was ready to use, you just add the liquid ingredients -oil and milk in my case- and the rest is similar to the usual process of letting it rest and so on) the other day and left ...
5
votes
4answers
3k views

How to prevent pureed blueberries from gelling?

I have a sparkling new ice cream machine. The first batch, Philadelphia-style plain vanilla ice cream, worked perfectly. I decided to try a sorbet, and made Lebovitz's Blueberry-banana sorbet, but ...
3
votes
4answers
3k 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 ...
3
votes
1answer
87 views

Make a cheese sauce that doesn't go solid when cooled

The way I normally go about making a cheese sauce for something like macaroni cheese, I start with a roux, slowly add milk, heat to thicken then add the cheese. This works just fine and is great if ...
2
votes
2answers
65 views

Cooking fishcakes for 1 year old---how to hold shape AND get soft juicy texture?

I am making fishcakes/fish patties for a 1 year old with chopped salmon, chopped shrimp, breadcrumb, eggs and flavorings like onion etc. When I fry them, they become dry-ish, and kind-of crumbly. ...
2
votes
1answer
71 views

Cuisinart frozen yogurt recipes confusing

I just bought an ice cream maker (ICE 70) and it came with an instruction/recipe book, but the recipes for the frozen yogurt are confusing. One example is like this 2 cups whole milk, plain Greek ...
-2
votes
0answers
43 views

Is there any negative effects on eating raw blended pasta? (blended dry raw pasta to powder and add some milk/water) [on hold]

Does it produce the same nutritional value as cooked pasta? I used to blend dry raw pasta to powder (any brand one can find from grocery store) and store it in a container. Then, I cooked it in the ...
0
votes
0answers
35 views

Struggling to make jello

Yesterday I made jello but after I popped it in the fridge it turned into an iced form. I did what the pack said like using 500ml water from which I boiled 3 parts with a fruit syrup and in 1 part I ...
-2
votes
1answer
53 views

When is the expiry date? [on hold]

Honest to god, I tried so hard to identify it. I do see JAN 17 but I'm not sure if its January of 2017 or January the 17th. Plus I see 00:42 there but I'm not sure what it means, but I have a ...
8
votes
15answers
9k views

How can I make Chinese Fried Rice like they do on the East Coast?

I've been living in California for about 14 years and really miss the Chinese fried rice I would get at Chinese restaurants on the East Coast (Boston in specific). The fried rice I get at Chinese ...
5
votes
5answers
9k views

How do you convert a cake recipe to make brownies?

I'm wondering how to convert a cake recipe to make brownies. My intention is to use this recipe for Mexican Chocolate Cake With Mascarpone Frosting. The cake part calls for the following ingredients: ...
0
votes
0answers
42 views

What can I change about this bread recipe to lower its glycemic index?

I'm starting with a recipe from Peter Reinhart's Whole Grain Breads that uses an overnight autolyse of a soaker (whole wheat flour, your choice of other grains, salt, and water) and a refrigerated ...
1
vote
1answer
43 views

Salting Pork Chops

I have this idea of how I want to make pork chops. I don't know if it is a good idea so I'm asking about it here. I want to take about two kg of pork chops, salt them with kosher salt for about two ...
0
votes
2answers
51 views

Can I Re-use Unfiltered Frying Oil From Night Before?

I want to re-use some peanut oil I used to make wings the following morning. I don't have any cheesecloths for filtering. The used oil will be sitting out on the stove for less than twelve hours ...
7
votes
4answers
98k views

Is it ok to store open cans in the fridge?

I'd been taught growing up that you should never store canned food in the fridge in the open can. Is there any scientific basis to this, or is it just an old wives tale? What types of foods should ...
6
votes
5answers
27k 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 ...
0
votes
4answers
123 views

What is the most energy efficient way to cook meat on an electric stove?

I have a reduced sense of taste and smell; so when I cook, things like preparation times, cost of ingredients, energy efficiency, healthiness and to a small extent novelty of the dish play a slightly ...
6
votes
6answers
52k views

Need to refrigerate vinaigrette?

I've made a red-wine vinaigrette dressing using olive oil (which makes up the majority of the dressing), red wine, garlic, and basil. My problem is that whenever I take it out of the refrigerator, ...
3
votes
1answer
197 views

Mackerel brining time before smoking

Having only just bought a charcoal fired barbecue/smoker, I am confused about brining times. Having searched the web I found some sites recommend 20 minutes, for mackerel, others much longer, who is ...
-4
votes
1answer
72 views

How to eat coconut oil? More details inside!

I'm having trouble eating coconut oil by the spoonful, I can't stand the oily fatty feeling in my mouth. It makes me gag. However, I do want to eat it for health benefits. I can eat ~5g of fructose ...

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