2
votes
0answers
65 views

Vegetarian replacement for pork mince in Chinese style stir fry

In Chinese cuisine it's very common to start a vegetable stir fry with a bit of minced meat, typically pork, to give the dish a deeper flavor. To make a vegetarian version I usually just leave this ...
0
votes
0answers
29 views

what is the best choice to consume [closed]

I have a bit of a dilemma on my hands I have a choice between: Grilled Lemon & Garlic Chicken Oaky Smoky Houmou (V) Classic Nachos Crispy Goat's Cheese Bon Bons Butterflied Breaded Shrimp ...
3
votes
1answer
74 views

Does kimchi always have live cultures?

A lot of the kimchi I see in stores doesn't say "live and active cultures" like yogurts and kefir. I'm trying to up my probiotic intake, but I'm not sure if all the kimchi I get is helping me towards ...
3
votes
2answers
57 views

Can fruit juice be used to hold a cheesecake crust together?

I'm thinking of changing a Mocha-Mint Cheesecake recipe of mine to a more plain Peach Cheesecake. Among the other things that need to be modified, I was thinking of instead of using butter as an ...
3
votes
1answer
76 views

Do sprats need to be gutted?

Do you need to gut sprats before cooking & eating them? i.e. is it safe to eat them (so long as they're cooked). do they taste ok (to the average non-squeamish person happy with a bit of fish ...
9
votes
2answers
398 views

how long can you keep uncooked lentils - red and brown

how long can I keep uncooked lentils in my pantry?
0
votes
0answers
41 views

Do cinnamon, mint and saffron turn bitter?

I have noticed that when I use either of the three (cinnamon-mint-saffron) spices/herbs in savory dishes they tend to turn them bitter. With the saffron I know that you only need a pinch but even that ...
0
votes
0answers
68 views

In Belgium or from where to buy this grill over rack, steamer rack?

I have this microoven which has grill functionality. But to grill chicken like following picture: i do not have that stand (steamer rack) which is holding the chicken on top. Do you know in ...
1
vote
1answer
38 views

How long do vitamins last in multivitamin juice?

I like to drink multivitamin juice similar to this, but it takes me a 3 or 4 days to drink whole carton. How long will these added vitamins last, when kept in the refrigerator? How long will they ...
2
votes
2answers
189 views

Putting a solid chocolate bar inside cake dough: what's the outcome?

Let's say I'm making a plain vanilla cake in a rectangular shape. If I were to put a solid chocolate bar in the middle of the dough before baking it, what would the outcome be when the cake is removed ...
4
votes
1answer
73 views

How should I pre-cook a burger to be micrwaveable?

Start with a generic 1/3rd lb patty of ground beef, either frozen or fresh. Normally I follow the advice from How do you grill a perfect burger?, however, I want to make many. How can I cook and ...
5
votes
3answers
124 views

Strange orange gel on surface of zucchini?

There's a strange orange gel-like substance on the surface of a zucchini that's been sitting in my kitchen for a few days. It's a bit like tiny globs of orange marmalade. Any idea what it could be? Is ...
0
votes
0answers
14 views

Wanted: a site with different recipes for making homemade curry powder [closed]

Does anyone know of an online source for a collection of homemade curry powder recipes?
2
votes
0answers
18 views

'home mixed' wholewheat flour

I live in Indonesia now and there is no wholewheat flour in the shops. You can buy a ground husk 'supplement' to blend with white flour. Question is, how much husk to mix with how much flour?
2
votes
1answer
50 views

packaging an uncooked/raw hot sauce

I make a hot sauce with peppers,parsley,garlic,salt and olive oil. I have to freeze it in jars otherwise it ferments. Is there a way to package a raw/ uncooked product without fermentation?
0
votes
0answers
33 views

For how long are frozen ribs safe to eat? [duplicate]

I am cooking baby back ribs I froze three years ago, are they still safe to eat?
3
votes
3answers
110 views

what temperature to scramble eggs at?

We moved and went from an electric stove to a gas stove. The new stove doesn't seem to get hot enough to scramble eggs on. How hot should the pan surface be to scramble eggs? All the recipes I've ...
2
votes
1answer
85 views

How to bake bread and desserts without an oven?

Preface: I already read Is it possible to bake a cake without an oven? and Baking pizza without an oven. The package of many prearranged, UNcooked frozen flour products presuppose the use of an ...
0
votes
1answer
36 views

Beef fat for frying

Where do I purchase beef fat for frying fish? I have been using a solid fat of half vegetable and half beef fat, but have not been able to find beef fat only.
0
votes
0answers
62 views

Where can I buy skinless chicken drumsticks?

When I buy chicken drumsticks at the store, either the 3 pound IQF variety, or the store brand (which normally comes 6 drumsticks to a package), they always have skin. Of course, I can remove the ...
1
vote
0answers
64 views

Why are store bought paninis only par baked?

I bought some mini paninis from the super market and the packet had instructions to bake them again for another 5-6 minutes before serving. Why are paninis sold par baked and not completely baked like ...
0
votes
2answers
31 views

Fresh popcorn serving size suggestion [closed]

I am planning to sell popcorn spiced with my own personal recipes, and i am looking to purchase bags for them. Each bag should contain a single serving of popcorn, but i'm not sure how much that ...
0
votes
1answer
83 views

Water Exploded in Microwave

I heated water in the microwave and it exploded inside. Water was pouring out even though the door was shut. I now know that I'm not supposed to heat water in the microwave. But I did and now after ...
0
votes
0answers
14 views

Use of oven-ready noodles for lasagna recipe [duplicate]

Can you use the oven ready (don't require pre-cooking) lasagna noodles for any recipe? I want to make a spinach lasagna with bechamel sauce and would like to trim the prep time down a bit.
2
votes
2answers
234 views

Is eating uncooked spaghetti dangerous?

Sometimes I like to eat some (15 to 20 pieces) uncooked and dry spaghetti from the store as a snack. Still, I am worried a little about salmonella and other such things, so my question: How safe is ...
6
votes
5answers
614 views

How do I avoid fibrous, dry beans?

I've recently started adding beans to my diet to get more fiber. I've never been a fan, but it's better than the alternative. I've also discovered refried variations, which helps a lot. What I'm ...
1
vote
1answer
41 views

What natural ingredient besides honey and fats can I use to bind a mixture of powders together?

So I need to turn super food powders into something more tangible, like a stick form. Honey seems to not be that effective and has a lot of sugar and fats melt quite easily. Water obviously not a good ...
1
vote
1answer
27 views

Is it necessary to remove the seeds of Tinda before cooking Tinda sabji?

Is it necessary to remove the seeds of Tinda before cooking? And if so why?
1
vote
2answers
63 views

What would be the result of using chicken livers when making liverwurst?

Is liver just liver or is there some basic difference in beef, swine, chicken. If I take a liverwurst recipe and use chicken liver instead of pork am I gong to get the same results within + or - 10%. ...
0
votes
2answers
71 views

What cheese to use for homemade Sicilian pizza so it does not dry in the oven?

I followed the recipe from Serious Eats to make Sicialian Pizza at home. http://www.seriouseats.com/recipes/2011/01/easy-no-roll-no-stretch-sicilian-style-square.html Everything was good except for ...
2
votes
0answers
45 views

Discolored ring in squash

Our yellow squash has some brownish discoloration inside in a ring down that extends length-wise. Is this normal variation and safe to eat, or is this an indicator that the squash has gone bad?
0
votes
0answers
30 views

E.Coli Temperature death rate?

Since I've seen the Salmonella version of the chart that basically shows the cooking time for Poultry for salmonella to die at lower temperatures (just takes longer) is there an E.Coli version? I ...
0
votes
1answer
69 views

Guacamole Sitting out?

So I find it odd, that every site says "Don't leave guac sitting out more than 2 hours or you'll get sick!" But a lot of recipes (like alton browns for instance) actually say to let it sit out for a ...
2
votes
1answer
75 views

BBQ-style baked beans without mustard?

My friend has some kind of weird food sensitivity to mustard. He's coming over for dinner and I wanted to make baked beans, but just about every baked beans recipe I've seen calls for mustard. I have ...
15
votes
5answers
5k views

Why are foods often packaged in weird measurements?

Whilst shopping I have noticed quite a number of products having very weird measurements. for example my jar of peanut butter is 127g, but I can't spot a pattern here. Is this just a random part of ...
3
votes
0answers
152 views

Whatever Has Happened to This Fork?

I left some dirty dishes over a summer internship. Now, cleaning up, I have found that some of the silverware has developed a rough surface. After sitting overnight in a soapy bath, it persists, ...
0
votes
3answers
73 views

Why is my pizza doughy inside?

If my pizza comes out perfectly baked on the upper and lower sides but still doughy in the inside, what mistake am I making? I use a gas oven set at 240 degrees celsius. I also knead it for 10 minutes ...
0
votes
0answers
26 views

Milk with Nettle Tea

Recently I bought some nettle tea and, not having drunk herbal tea for very long, am wondering if you can put milk in nettle tea. I ask here, because Google isn't much help for this particular ...
3
votes
1answer
48 views

How to stop Xanthan Gum from clumping?

Every so often, I make Irish Cream. The problem I have with it is that the cocoa and some of the cream split a bit in the bottle. It's still drinkable, and shaking the bottle fixes it, but I'd rather ...
0
votes
1answer
33 views

Chocolate: condensation issues

I made chocolates in a mold but when I take it out of the refrigerator it starts melting and water accumulates on surface. My process: I melted the chocolate and poured it into the mold and then kept ...
1
vote
0answers
19 views

Whip cream dispenser broken

When I screw the No2 charger in to the dispenser nothing happens but if I unscrew it all the gas comes out. How do i fix this?
0
votes
1answer
72 views

Do defrosting plates work in reverse?

Does heat transference go both ways? Can I use the defrosting plate to cool something more rapidly, say a hot pot or pan?
2
votes
1answer
36 views

is it okay to use shredded zucchini that smells a little sour for baking

I've had some shredded zucchini in my refrigerator in a plastic container for about a week or two is it okay to use for baking bread or cake if it smells a little sour or maybe like vinegar
1
vote
1answer
56 views

Pan vs oven cooking

I am 87, single, and do not want to heat up an oven to bake for a short time. Could I just put the 'baking' recipe in a top of the range pan, and accomplish the same results? I'm not asking about ...
2
votes
0answers
49 views

Storing chicken of the woods (mushroom) (pic)

Wondering if anyone here has stored Chicken of the woods with success. Last year I tried dehydrating but it really doesn't bounce back to well. Could these be sauteed and then frozen for later use in ...
2
votes
2answers
153 views

How to bake salmon

What temperature should the inside of the salmon reach? And for how long? Is 450F an acceptable preheated oven temperature? How long per pound should salmon be cooked at 450F?
2
votes
2answers
85 views

Hot drink shaker

I make hot coffee drinks at home (espresso, 1/2&1/2, sugar). I'd like to shake them rather than stir. Is there such a thing as a shaker which can endure the pressure of a shaken hot drink? I ...
0
votes
0answers
29 views

Need info for OTG [closed]

We have stared small scale Biscuit business. Now we want to go bit higher so thought to buy morphyrichards OTG 52ltr. So I want to know. Can we bake Biscuit in 2 plate at one time(with same baking ...
0
votes
0answers
33 views

My Cakes All Sink In The Center

My cakes all sink in the center and are crusty all over the outside, top and bottom. I googled possible causes for this and the most common answer was the oven's temperature. I tried experimenting ...
0
votes
1answer
38 views

How do you get a smooth surface on cakes?

I've been making a lot of cakes recently and I've been noticing that tell all have bumps, wrinkles or holes on the surface. Although it doesn't matter much, does any know how to get a smooth surface ...

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