1
vote
1answer
36 views

Papaya ripe or over ripe

Please let me know when would we consume payaya. What is the difference between ripe and overripe papaya? I do not like soft but hard papayas which taste sweet. Please advice.Thanks
2
votes
1answer
33 views

Substituting red beans for adzuki beans?

I've recently gotten into making mochi and really wanted to try my hand at daifuku (red bean paste-filled mochi) and I'm finding that there is an upsetting lack of adzuki/azuki beans available in my ...
4
votes
3answers
163 views

Why does my skillet burn even when using peanut oil?

When I use peanut oil which is one of the highest smoke point oils the oil still burns. Why is this happening? Is it the burner that's too hot? I have used the burner mainly on high
1
vote
0answers
40 views

Individually wrapped frozen steaks have thawed over 18 hours - are they safe? [duplicate]

I bought individually wrapped steaks from Walmart, and I accidentally left them out of the freezer for about 18 hours. I don't know if they had completely thawed or not. I didn't open the box to ...
0
votes
0answers
18 views

I left unopened pack of lamb burgers to thaw on the counter for 2-3 hours [duplicate]

I left unopened pack of lamb burgers to thaw on the counter for 2-3 hours, if I cook them thoroughly should they still be safe to eat? Please advise, haste is appreciated.
3
votes
2answers
104 views

Are garbage cans food safe, or made of food grade plastic?

At Mann Lake you can buy two kinds of honey extractors: Stainless steel Plastic The first is more expensive than the second, and the second is waaay more expensive than the third option: ...
1
vote
3answers
263 views

Can I substitute vodka for rum in tiramisu?

Specifically in this recipe: Tiramisu-II The reason why I'm asking this is I only have vodka at home, and I rarely drink. So I don't want to buy any kind of liquor just for three tablespoons of it. ...
3
votes
1answer
40 views

Inversion Canning

I tried canning spiced peach jam last night with a friend, and the recipe she found called for the inversion canning method to seal the jars. I should have researched on this last night, before we ...
0
votes
0answers
28 views

Common Spice/Meat Combinations [closed]

I'm still getting used to seasoning foods more, especially meats, but it's often hard to know what spice to use with what meat. I imagine there's a lot of cultural bias that goes into what people ...
2
votes
2answers
63 views

Sourdough starter

I was given a sourdough starter a week ago and I kept it in the fridge. Yesterday I added the flour and warm water and left it at room temp. The recipe said leave for about 8hours and when it is ...
2
votes
1answer
38 views

Pan-frying fish filets with skin on

When frying filets with skin on, I fish the piece of fish curls and doesn't cook evenly. I've been told to score the skin with a paring knife. Will this work?
1
vote
1answer
39 views

how to avoid crystallization of powdered sugar

I have powdered white sugar and stored it in a glass bottle. I see the next day that the sugar had crystallized and i cant seem to take it out or anything. Tried to keep under sun. No result. i have ...
0
votes
2answers
50 views

Tempered Glass For Cookie Sheet

I don't have a good cookie sheet available. Can I use a nice piece of tempered glass as a cookie sheet?
4
votes
1answer
46 views

Storing simple syrup [duplicate]

What is the best way to store simple syrup, made from equal parts of sugar and water? Do I store it on the counter, or in the refrigerator?
5
votes
1answer
94 views

Three ingredient peanut butter cookies - how to improve texture

I am Gluten free and I thought these looked good for peanut butter cookies: peanut butter, maple syrup salt. They really do bake up beautifully. However, they crumble on the way to your mouth. ...
1
vote
1answer
66 views

USDA or Food Labeling?

I have some bacon I took out of the freezer and put directly into the fridge to use this past weekend. Unfortunately, the weekend came and went without me cooking said bacon. It has been sitting in my ...
5
votes
3answers
2k views

Is a (British) wedding cake just a tiered fruit cake

I'm trying to find a good recipe for a wedding cake. I'm going to keep it fairly simple, one or two tiers, plain icing with some small decorations. Many recipes seem to be variations on classic ...
6
votes
2answers
131 views

Can over whipped egg whites be used in other ways?

As a beginner baker, I have always wanted to try whipping eggs to different stages so that I can grasp at which point egg whites goes over the stiff peak and becomes unusable. Not wanting to waste ...
0
votes
1answer
55 views

How much white chocolate should I use in a white chocolate cake?

I am trying to develop a white chocolate cake formula. The recipes that we tried were dry or did not have the right flavor or consistency. I found no guide line as to how much white chocolate to use. ...
1
vote
0answers
109 views

How to reproduce charcoal flavor in steaks and burgers from restaurants

Recently I went to a couple of restaurants. I had a burger at one and a steak at the other, both had a distinct taste that I can't describe. Kind of a charcoal taste but I know they were cooked over ...
2
votes
1answer
61 views

Meat juices can they be saved for recooking meat?

Can I keep the dripping and meat juices to cook with at a later date?
1
vote
1answer
43 views

What kind of paste do I use to form shapes to decorate a cake?

What do I use to create forms and decorate a cake? Like the minions seen here:
4
votes
1answer
75 views

Making drinkable yogurt

I like the taste and consistency of danactive drinkable yogurt. Google searches on making drinkable yogurt suggests adding water or milk to store bought "set" yogurt. Another said to use kefir and ...
4
votes
4answers
83 views

How do I prevent jams from turning brown?

I have been a jam maker for years. We live in an area of fresh fruit so it's always naturally sweet. I decrease the sugar in each recipe by at least 1 cup and I always add fresh lemon juice. My ...
3
votes
1answer
63 views

Super soft fried shrimp in a light batter

I dined at a sushi restaurant recently that had an appetizer called buffalo rock shrimp. Essentially its fried shrimp in a buffalo sauce. To describe the dish more specifically. The shrimp itself is ...
3
votes
2answers
55 views

Can I safely thaw and refreeze sorbet?

A month ago I made a mango/lime/cilantro sorbet that is delicious. The problem is I put the sorbet into a quart sized container and it's frozen solid (I keep my freezer very cold). Can I safely thaw ...
2
votes
5answers
860 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 ...
3
votes
1answer
81 views

Does roasted garlic leave no aftertaste and smell

I saw in a recipe book by the Grill company Weber where they claimed that if you roast a garlic over medium heat in the grill, until it becomes pulp, and then slather it on your baguette and eat it, ...
3
votes
1answer
83 views

Sour butter from freezer?

Earlier today, I defrosted two different sticks of butter from my freezer. Both tasted sour. Neither had expired. The manufacturers were different, so it wasn't the same batch. Has anybody run into ...
0
votes
0answers
57 views

Are you supposed to throw away old non-refrigerated yoghurt and cheese? [duplicate]

Pretty much every resource out there says that you can only store food like yoghurt or cheese refrigerated at X temperature for X days, and must throw away any leftovers etc. What if you don't follow ...
3
votes
1answer
55 views

Cooking on top of hob covers

I've recently moved into a new flat and the oven has very rusty iron hobs. I've bought some stainless steel hob covers to hopefully protect them and keep them clean (as I don't fancy cleaning a rusty ...
2
votes
1answer
55 views

Pure maple syrup wedding favors

i want to give 4oz jars of syrup to my wedding guests as favors. Due to the cost I'm buying it in bulk and filling the jars myself. How far in advance can I fill the mason jars and not have the mold ...
1
vote
0answers
38 views

Spearmint kinda Musky

So, I recently bought some Spearmint plants, and the yield has been pretty nice. However, I've hit a bit of a Snag. I've tried a few different Drying and Brewing methods, from Oven drying to Air ...
2
votes
1answer
89 views

What is the function of oil in baking/roasting?

Oil is almost always used when cooking vegetables or meat at high temperatures in the oven, but I'm not sure what it actually does - it obviously provides flavour, but there seem to be other purposes. ...
4
votes
2answers
75 views

Is sweet-tasting raw kale normal?

I just tried eating kale for the first time, raw, in a salad without any dressings, and to my surprise it did not taste bitter at all unlike descriptions of its taste that I've seen online. In fact it ...
4
votes
1answer
53 views

Can you make caramel with evaporated milk?

So I love cooked sweetened condensed milk (caramel, dulce de leche, all that). It's really simple to make - just cook the stuff for a while - and it tastes awesome. That said, I could really stand ...
1
vote
1answer
52 views

Difference between Fleischkäse, Mortadella, and Parizer

I am a great fan of some cold meats typical to Germany, Italy, and Romania. Surprisingly, I was unable to find a definition of how they are made which is sufficiently accurate to determine any ...
0
votes
1answer
58 views

Pineapple store bought can pops when opening, is it safe?

When opening a store bought can of pineapple, it popped loudly. Is it safe to eat?
2
votes
2answers
72 views

Are these grates okay to cook on?

I'm having trouble with some enamel-coated cast iron grill grates. I've only had this grill for a few years, I don't live on the beach (salt), we don't get much rain, and I store it outside but keep ...
2
votes
1answer
58 views

Substitute directory?

Whenever I don't have an ingredient I thought I had, or it is not sold around me, I often find myself running to my old cookbooks which have substitutes in the back of the book(s). I don't always ...
3
votes
1answer
71 views

Difference between butter and olive oil?

Generally when I cook I use extra virgin olive oil for both meat and vegetables. While watching a cooking show they mentioned using butter instead of oil to grease the pan when they were cooking ...
4
votes
2answers
570 views

Omiting salt in baking recipes?

I'm trying to reduce my salt intake. I've noticed in baking recipes where baking powder is used they add salt. Can I omit the salt or would the recipe fail? Thanks!
2
votes
3answers
171 views

licking spoon and putting back in the food

Recently had some guest at my house - while I was in another room one of the guest was sampling the food repeatedly and put the spoon from mouth back in the food. Is this a health concern? Does the ...
0
votes
2answers
45 views

Differences of Whole Milk and Dry Milk

If a recipe calls for whole milk and you only have 1 dry milk, what would you do? Explain your answer.
2
votes
3answers
88 views

The right amount of jalapeño

Often when I make soup I add a minced jalapeño (with the seeds) into the soup. I know that the pepper has a (I believed) 1,500-2,500 heat range and so when I add a full pepper on the low end of that ...
0
votes
1answer
58 views

What is the name of a drink made with iced tea and orange juice?

Iced tea and lemonade is known as an Arnold Palmer. I mix mine in 50/50 proportions. Lacking lemonade, I mixed 50/50 iced tea and pulpy orange juice. I really kind of like the result and nick named ...
5
votes
1answer
144 views

Cut Onion Safety

I was dehydrating some diced onions overnight on my patio. When I got up I noticed the dehydrator was not running and the onions were not dry as we had a power outage overnight. Will it be safe to go ...
5
votes
2answers
743 views

What kind of cabbage is on my photo?

I bought it very cheap during the closing of the grocery market. The seller said that it was some kind of lettuce, but it tastes like upper leaves of cabbage.
7
votes
4answers
136 views

How do you salvage a topped pizza that sticks to the peel?

This is a scenario I've encountered multiple times. The dough is stretched to the right size. It's coated with flour. The pizza peel has some flour in it, but maybe not enough. The pizza gets ...
3
votes
1answer
81 views

how to whip UHT cream?

Today I was making a cake for which I needed whipped cream. The local store did not have fresh cream so I bought UHT cream, I am not sure that's the correct term in English, you basically treat it ...

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