2
votes
0answers
30 views

How to add flavour coating to gelatine or starch capsules?

I have gelatine and starch capsules of differing colours and sizes that I use for supplements and the like. In some cases, I would like to coat the capsules with differing flavours! A sort of sensory ...
2
votes
1answer
64 views

Advice for Rice balls in bulk

I have my own variant of japanese rice balls that I was hoping for some advice on. One thing to keep in mind is that I'm a college graduate student and put a high priority on minimizing costs and ...
0
votes
0answers
18 views

How long can a can of food be kept in fridge before opening? [duplicate]

I put a can of unopened pork n beans in fridge to get cold for next day and they were pushed to the back and fogoten. How long will they be ok to eat,?
1
vote
2answers
116 views

Why the pizza is able to “recover” so quickly?

Assuming that you ever saw someone making a pizza out of a dough, you probably noticed that usually they push with quite some energy the dough down and use the other part of their energy to enlarge ...
0
votes
1answer
47 views

Rule of the thumb for judging the leavening?

I have done a focaccia and a small piece of dough to see if I can make bread with the same recipe I'm using for the focaccia . Both dough have almost doubled in size in about 9 hours, and I have used ...
2
votes
1answer
83 views

Proper use of Rhubarb

What is the proper way to prepare rhubarb as to not poison anyone? What parts of the plant is poisonous? and what general precautions should be done when making food involving rhubarb?
3
votes
5answers
123 views

How to make sure that potatoes are boiled properly?

I once boiled some potatoes of average size, by inserting a fork into them I thought they were boiled properly but cutting them in half, I saw the center is still raw with a lighter color. So how ...
6
votes
4answers
2k views

Will swapping the red wine in my spaghetti bolognese with port wreck the dish?

We were out of red wine when cooking spaghetti bolognese today, but eyed off the port as a possible substitute. We decided against it but were left wondering. I imagine you'd have to halve the ...
1
vote
4answers
137 views

How to see if cast iron cookware is enameled?

I have found a cast iron grill manufactured by the French company Le Creuset. This cookware is probably around 20 years old and you can see a picture of the same model below. I'm wondering if this ...
2
votes
5answers
129 views

How can I start down the path of eating less meat?

Recently I've been giving more thought to the idea of moving toward a more vegetarian diet. The trouble I've encountered, though, is that it seems hard to find recipes and eating suggestions that are ...
1
vote
2answers
112 views

power failure and a slow cooker

I put a beef stew recipe in to my crock pot this morning at 7 am and set it for 8 hours on low. At 1 pm, the power went out for a few minutes. When power was restored, the slow cooker did not come ...
5
votes
1answer
62 views

Broiler Drawer vs Oven Broiler?

I'm considering purchasing a new freestanding gas range and would like to hear pros and cons of people's experiences with an broiler drawer under the main oven or having the broiler element inside the ...
0
votes
1answer
45 views

Are beets related to turnips?

We recently made fresh beets, which was a new experience for me, and I was surprised to discover that a freshly cooked fresh beet tastes quite like a similarly cooked turnip. Is there any connection ...
3
votes
3answers
166 views

How to remove the flavor from whisky stones?

I made the mistake of buying these awesome whisky stones (soapstone) to chill my drinks. Besides the fact that they don't cool the drink down a lot, they acquire a freezer taste and ruin the flavor of ...
2
votes
0answers
24 views

How to preserve fermented bean sauce

How can I can and preserve my fermented bean sauce so it has a long shelf life preferably one year or longer. I ferment the beans in smoke and in low heat and then stir fry them in mustard oil, ...
17
votes
3answers
2k views

Can you put polystyrene in the microwave oven

I want to know for sure if you can use polystyrene trays (such as those that meat comes in) in the microwave oven? I have read some fairly official looking reports and articles that say there's not ...
-2
votes
0answers
52 views

Do all spoiled foods make you sick? (Mayo) [closed]

Scenario: I went to a restaurant chain today to get some burgers for pick up, got a side of mayo. Mayo looked fine, even tasted fine. However it had a slight pickleish smell to it (sorta vinegary) it ...
2
votes
1answer
37 views

Are the particulates that settle in a veal stock impurities?

I've been making veal stock for about a year, and really enjoy the process. It generally takes me two days: the first to generate a base stock, the second to reduce it. I've noticed that when I ...
1
vote
2answers
88 views

Does store-bought Kombucha spoil? If so, how can I tell?

I recently bought Ginger Kombucha for the first time in a reputable health food store. I'd never heard of it, but my doctor feels the probiotics will help my chronic digestive problem. Because of the ...
1
vote
0answers
44 views

Purple skin with white flesh yams/sweet potatoes have black/green spots after I boil them. Can I still eat them?

Our local food distribution site gives what they call sweet potatoes. They are purple looking on the outside with white inside. When I boiled them they got kind of black or green streaks in them. Am I ...
3
votes
2answers
56 views

Can I freeze fresh hyssop?

Is it possible to freeze fresh hyssop? Can I expect it to be as aromatic and flavorful after defrosting?
0
votes
0answers
11 views

Need answer to an electrical problem [migrated]

My husband bought me an Artisan kitchenAid mixer (max watt 325) from America, we live in Denmark so he also bought an autotranformer (input 220/240v, input 110/120v and max load 500VA with a 5amp ...
2
votes
2answers
105 views

How to keep cream cheese for a long time?

I discovered that I can buy cream cheese at 1/4 the price per pound, but only if I buy it as a solid 10 cm x 10 cm x 40 cm brick. Assuming I only eat 1/10th of this brick per week, is there any way I ...
3
votes
3answers
293 views

What is a good substitute for Farro?

I saw this ingredient (farro) listed in a recipe that I was interested in making; however, I've never seen nor heard of it before. Could you explain what it is, please. What can I substitute for ...
2
votes
4answers
146 views

How to mix cream to increase its fat percentage?

In my area the typical type of cream you can get is the one for whipped cream. It contains a fat percentage of about 35%. Some recipes call for higher fat percentages like 50% and up, so I'd like to ...
1
vote
1answer
26 views

Mixed bread dough shelf life?

I have just picked up baking confectionery bread buns and I wanted to ask how long can I keep a mix of dough, yeast and water in the freezer or refrigerator? The mix has no butter or eggs by the way. ...
2
votes
2answers
75 views

How do I keep Clam juice

I have about three gallons of clam juice, after steaming about 400 clams. How can I safely keep, can, or store this much juice for further use?
2
votes
3answers
150 views

Sourdough starter developing alcohol

I have been dealing with my sourdough starter since about 1-2 months ago, when I started it from scratch with just water and flour . In the last 2 refreshments I have added some honey, just 1 ...
2
votes
2answers
46 views

Can I prepare wasabi powder in advance?

I've got this little 30 gram container of "wasabi" powder. I'm on a little kick of trying to perfect my sushi rolling technique, so I'm likely to use it up within a month or so. It's just the ...
5
votes
2answers
128 views

I love food and the public but my body can't handle it anymore [closed]

I live for food and educating folks who are asking for help with kitchen stuff; I may not have the answers but I will certainly point them to where they need to find the answers they seek. Right now ...
2
votes
1answer
36 views

Acmella oleracea (Szechuan buttons) - active chemical for mouth sensation?

I am looking to begin growing Acmella oleracea (Szechuan buttons). I would like to use them directly, and also make extracts specifically to maximize the taste/oral stimulation effect. Apparently ...
2
votes
1answer
68 views

Getting the flavor of honey without the sweetness

Honey has an interesting flavor, but it's very sweet. Is there any way to get the flavor of honey without it being sweet?
3
votes
1answer
49 views

Vanilla fudge attempts turn into caramel

I am absolutely addicted to making my own candies and confections, and I just adore making all kinds of fudge and truffles. However, I seem to have this issue whenever I go with a very simple recipe: ...
2
votes
1answer
66 views

Can I substitute a stainless steel pot for the traditional iron dutch oven?

I have very limited options in my kitchen, and while the dutch oven is the preferred method for getting an 'oven spring' while baking sourdough, I do not have a cast iron pot to do it. IF stainless ...
3
votes
2answers
60 views

Can you brew black tea in a macchinetta?

If I use black tea leaves (not grounded leaves like in commercial teabags), and place them in the macchinetta (either instead of a coffee, or with the water). Is the brewed result going to be any ...
2
votes
1answer
216 views

Compensating for extra moisture from cold flour

I've been baking Hallah of late from a high-precision recipe: weights and percentages provided for all ingredients. I store flour in the freezer. Typically, the dough comes out considerably stickier ...
2
votes
2answers
56 views

substituting black treacle/molasses for brown sugar

I would like to replace some of the brown sugar in a dark fruit cake recipe with black treacle (similar to molasses I believe), as I like the rich taste and think it will add to the moistness of the ...
1
vote
1answer
48 views

Salt for Sauerkraut

I am looking to trial making some Sauerkraut at home. I have been recommended getting canning salt. Trouble is the only available source is too much, at too high a price. What other salts, readily ...
2
votes
1answer
90 views

Are chicken gizzards okay to eat if still pink inside?

I sautéed chicken gizzards for quite a while, then added water and boiled another 15 minutes but they are still pink inside. Are they safe to eat even though they are pink inside?
1
vote
1answer
55 views

Is it possible to re-use pickling liquid?

I have previously pickled some cucumber in a pickling liquid of mostly vinegar, which was kept in the fridge. I have now finished the pickled cucumbers, but would like to pickle some more. Can I ...
0
votes
3answers
81 views

How can I stop my buttercream being grainy?

I am making buttercream icing but the powdered sugar does not dissolve with the butter and shortening. The icing is grainy. How can I prevent this?
1
vote
2answers
105 views

What is this dipped powder cookie called?

After hunting around online for "black and white cookies" and "powdered sugar and cocoa powder cookies", I can't find what kind of cookie I am looking for. Not the black and white glazed cookie: I ...
0
votes
0answers
27 views

Home made huckleberry wine [migrated]

We are making a home made batch of huckleberry wine for halloween. We filled a Cleaned milk jug 3 quarters of the way with water, then we drained the juice, put it in the milk jug, and added a small ...
0
votes
0answers
27 views

Salvaging leftovers of a filleted mackerel for a stew

I've just filleted a few mackerel (mackerels?) after watching this video tutorial. This is the first time I've done anything of the sort, so I did the filleting a lot less cleanly than in the video, ...
0
votes
1answer
35 views

chocolate fudge not having harder or sticky consistency

how to make a proper chocolate fudge, which is as shown in picture? I followed a recipe shown online, where condensed milk and chocolate chips have put in Microwave oven for 3 mins; and after ...
1
vote
2answers
141 views

What's is the internal temperature of pancakes?

I made pancakes made out of a nutritional shake but some of the health benefits disappear if heated over 115 degrees F. So wanted to know what the typical internal temp is for pancakes?
2
votes
3answers
139 views

How to prevent spoon from falling into soup?

When preparing soup, the spoon which I use to stir the soup often falls in. Is there any way to prevent the spoon from falling into soup?
0
votes
1answer
248 views

Substitutes for wheat flour and their challenges in baking

What are the flours that can be used instead of wheat flour in baking, specifically for breads, pastries and cakes? I found a few here: Top 10... alternatives to wheat What sort of challenges have ...
2
votes
2answers
75 views

Increasing time on slow cooker recipes

I am looking for recipes that I can put in the slow cooker before I go to work and have them done (not over cooked) when I get home. This is about 9-10 hours of cooking. Most recipes that I am ...
0
votes
1answer
46 views

can i mix arborio and carnaroli

I have 2 lbs of carnaroli rice and 1 lb of arborio rice, both the same brand. I need to make a recipe calling for 3 lbs total. The basic recipe on both boxes call for the same amount of liquid, but ...

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