2
votes
1answer
77 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
1answer
58 views

When is the expiry date? [closed]

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 ...
0
votes
0answers
45 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
47 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 ...
2
votes
2answers
71 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. ...
0
votes
2answers
53 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 ...
1
vote
3answers
69 views

How can I make a “lighter” cheese sauce?

I am looking to make some cheese-sauce filled choux pastry balls as an appetizer. I was considering making a classical mornay sauce for the filling. But when it goes cold, I find it tends to be quite ...
-1
votes
0answers
16 views

how to make banana caramel sauce incorporate with xanthan gum? [on hold]

using the banana puree, how the banana caramel sauce can be make? what is the right proportion of banana puree to the caramel sauces?
2
votes
1answer
61 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 ...
1
vote
1answer
49 views

Please help. The center is still cold when i deep fry my precooked frozen chicken

So heres what i did two days ago,after i seasoned my chicken breasts i stuffed them with smoked turkey slices (not a fan of ham) and some mozzarella cheese (dont have swiss) i battered them with ...
1
vote
1answer
71 views

What kind of mussels are these?

These are the mussels we bought: 3
-4
votes
1answer
75 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 ...
0
votes
0answers
39 views

What is the best, affordable blender? [on hold]

I have had a gastric by-pass and need a good, affordable blender. It has to be able to make even the firmest veggies and fruits smooth.
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 ...
0
votes
4answers
128 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 ...
0
votes
1answer
67 views

How can I make delicious pastries in advance of serving day [closed]

I would like to make some amazing breakfast treats to serve at an event we are hosting but I am part of the event and will be very busy the whole week before. Does anyone have any ideas for pastries ...
1
vote
2answers
72 views

How does amount of flour affect cookies?

What will happen to my chocolate chip cookies if I add more or less flour than the recipe calls for?
0
votes
1answer
93 views

Should I throw away sesames with moths?

I found pantry moths in my sesames, and their webs between the sesames on the top part. Should I throw them out? Are they still edible or useful in other ways? Thanks.
3
votes
1answer
73 views

What is better for chilled cheesecake - pectin or gelatin?

I am currently doing my food technology GCSE coursework and need a Lemon Cheesecake recipe for next week. I was planning on having an enriched shortcrust base, with a chilled lemon cheesecake ...
1
vote
2answers
74 views

Purpose of cooking oil

What is the purpose of cooking oils in a recipe? What does it add to a dish? If we remove it from a dish, what does it detract. Is it creaminess, flavour or something else? What was used by people ...
2
votes
2answers
75 views

Can somebody identify this tea?

I was eating at my local Denny's and when you ask for tea, they give you some hot water and two of the below tea bags. On the menu it says "Hot Tea / Herbal Tea" but the tea bags only say Lipton and ...
1
vote
1answer
53 views

Are hop leaves edible?

I had to thin my hop plants and I have some hop leaves. I know people use hop shoots and hops for cooking but I was wondering if hop leaves are edible and, if so, how they are used.
6
votes
1answer
327 views

Are there food combinations that are dangerous?

Is there a combination of ingredients that will chemically interact to create poison? I am interested in whether this possible with any common preparation method (e.g. via cooking, blending, ...
1
vote
1answer
68 views

Freezing Indian chicken curry---how to retain texture and flavor?

I am planning to cook an oil-rich, Indian style Chicken curry that will look something like this: or this: I am planning to cook a week ahead and freeze them, and my target is to keep the texture ...
0
votes
0answers
56 views

How should I prepare my Hens and Chicks to eat?

I heard a Hens and Chicks was edible. how do I prepare them?
0
votes
1answer
111 views

Fat free oil substitute

Can someone please tell me a fat free substitute for oil in cooking (not baking) that will not compromise the flavour of the dish? I am asking for a substitute in frying/sautéing vegetables and ...
6
votes
3answers
85 views

What do I have to worry about when using a cast iron skillet as opposed to nonstick?

This was originally part of this question about usage of stainless steel and cast iron skillets, but I was advised to split it into two different questions. I've been using nonstick pans ...
3
votes
2answers
110 views

What do I have to worry about when using a stainless steel pan as opposed to nonstick?

I've been using nonstick pans exclusively all my life. Most recently, after doing a lot of research, I decided to buy a stainless steel sauté pan (IKEA). Do I need to handle it differently during ...
1
vote
1answer
137 views

Why meat gets tough after soaking it in vinegar solution for more than 24 hours?

Vinegar is a marinade and i have tried marinating meat before too but if meat is soaked in vinegar solution for more than 24 hours then it gets tougher.Why?
2
votes
1answer
96 views

What is in a Jamaican Chocolate Cheesecake?

I'm interested in making a variation of this baked Jamaican Chocolate Cheesecake from the Cheesecake Shop. The description from the website is not terribly useful in identifying what the possible ...
1
vote
1answer
55 views

Slicing bratwurst for quicker, more even grilling

I am always surprised and little impatient with the time required to cook my brats all the way through on the grill. More heat typically means the outside finishes before the inside, and less heat ...
1
vote
2answers
84 views

How to reheat without compromising quality

Not always, but more often than not, I am able to perfectly cook our dinner protein (meat). This also includes my husband when he B.B.Q.s. The problem is, how can the meat be reheated the next day ...
1
vote
1answer
35 views

Can I use short rib bones alone to make beef stock?

I have almost 2 pounds of uncooked short rib bones (I cut them off short ribs then froze them). There is very little meat, if any, on the bones. Am I able to make beef stock using just these bones? ...
1
vote
1answer
98 views

Why are eggs not stored in the fridge better in baking?

I have always wondered why baking with refrigerated eggs VS room temperature eggs comes out much better. Can anyone explain why please?
0
votes
1answer
65 views

What kind of mortar and pestle will be strong enough for grinding date pits?

So, I need to crush date pits, I have a marble mortar and pestle, but I don't think it is strong enough for this job. Has anyone any suggestion?
1
vote
1answer
43 views

When slow cooking a whole chicken for curry, should I put the vegetables in at the same time or wait?

Hi guys I need some quick advice. I am about to slow cook a whole chicken and I and one question: Should I put the vegetables in while its slow cooking or will it be too mushy?
4
votes
2answers
116 views

40lb.round of opened grana padano cheese

I bought a 80lb. round of Grano Padano cheese and had it opened horizontally to use 1/2 of it for wedding. We "chunked" out a good portion of the center so the guests could nibble on it while tasting ...
1
vote
0answers
37 views

Can tempered chocolate be seeded with a different chocolate?

I have unsweetened chocolate, which is stored in seized form (soft, grainy). I use it for chocolate sauces. Is it possible to temper this chocolate by: Sweetening it with white or brown sugar? Then ...
1
vote
2answers
748 views

How to soft and hard boil eggs in the same pot so they are ready at the same time?

The method I usually follow is to place the eggs in cold water, then take the pot off heat once the water starts boiling and let the eggs sit in the water for X minutes. I usually do 4-5 min for soft ...
2
votes
1answer
86 views

Identifying a white crispy garnish to a pork dish

We went to an excellent restaurant last night and one of us was served pork with an unfamiliar, edible garnish; It was a crispy, long, white item which may have been a little salty and a little ...
0
votes
0answers
41 views

Can't get the right thickness of sugar and cornflour

I've been trying to make a middle eastern sweet, but I'm facing a problem. The main ingredients are 1/2 cup Cornflour dissolved in 3 cups of water, 1 and 3/4 cup Sugar, 1/4 cup oil, and other ...
3
votes
4answers
520 views

Is it possible to know how much the cake weighs using a specific size of cake pan before baking?

I have someone asking me for a wedding cake. She wants three separate round cakes. The cakes will serve 100-150 people and the point she emphasized was it being easy to slice and share. Would two 11x3 ...
0
votes
0answers
67 views

Microwave and metal [duplicate]

My 3 year old grandson placed a metal can opener and a glass salt shaker in the microwave and turned it on. There was an explosion and white smoke. Is the microwave still safe to use?
2
votes
4answers
138 views

Warming refrigerated butter at a table in a restaurant

I love to cook. One of my favorite ways to cook is to go to a restaurant, look at the menu, get ideas, and order creatively. It helps to tip well. For example, I've been successful creating diet ...
0
votes
3answers
103 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 ...
1
vote
1answer
104 views

How do you avoid getting burnt by hot oil?

I find myself getting hit too much by boiling oil. Even when I keep my face really far from the pan it hits me. Are there any general guidelines or best practices to avoid getting hit by boiling oil? ...
0
votes
1answer
59 views

How to make Meatloaf bond?

I just made meatloaf by mixing 90% ground beef with shredded cheddar cheese, milk, an egg, and oats. I cooked it on 350 degrees for 50 minutes. It tastes fine but the mixture is kind of mushy and ...
2
votes
1answer
86 views

Fermenting pickles - sun or shade?

I am fermenting pickles in a glass jar, using a brine of 1 TBS salt to a glass of water and a bit vinegar. Should I place the jar in a sunny location or in the shade?
2
votes
5answers
135 views

Bread crusty outside and super soft inside

I want a crusty bread from outside and super soft almost like a croissant inside. What flour should I use?
0
votes
1answer
31 views

What kinds of corn can be nixtamalized?

What kinds of corn are the standard for nixtamalization? I mean, do they use sweet corn, popcorn, dent corn, flour corn, flint corn, pod corn, something else, or some/all of the above? I'm guessing it ...

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