0
votes
1answer
90 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
68 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 ...
0
votes
0answers
39 views

Ostrich? I have only ever cooked it in a meal as a substitute fro beef. [closed]

This time i plan to cook is Asian style, and i was going to serve it on a warm boc choy salad, but i don't know anything else to put in the salad, i was thinking apple, to add a bit of tag? any other ...
1
vote
2answers
73 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
70 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
313 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
66 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
55 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
110 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 ...
3
votes
1answer
70 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
108 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
133 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
89 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
50 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
34 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
95 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
60 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
42 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
113 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
36 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
745 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
83 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
509 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
64 views

Microwave and metal

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
136 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
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 ...
1
vote
1answer
101 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
58 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
85 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?
1
vote
2answers
89 views

Bread crusty outside and super soft inside

Bread I want a crusty bread from outside and super soft almost like a croissant inside. What flour should I used I've try everything and it's not working any help.
0
votes
1answer
30 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 ...
3
votes
3answers
136 views

Is One Of These An Appropriate Substitute For A Stewing Hen For Making Chicken Stock?

A.) Cornish Hen B.) Baking Hen C.) Capon Both Michel Roux and James Peterson advise using a stewing hen for making a chicken stock, but unfortunately no grocery stores in my area carry any. They ...
1
vote
0answers
65 views

What does horse taste like? [closed]

I heard that horse meat is popular in France. Apparently it has significantly more iron than beef. From that I would guess it tastes like liver. Is that case, or does it more or less taste like beef? ...
6
votes
2answers
183 views

How do I minimize the risk of bacteria growth in bean sprouts?

I have been experimenting with sprouts lately. Most recently I've been sprouting mung beans. Last week I had a salad with a larger than usual portion of bean sprouts. I spent the next day with a ...
1
vote
3answers
82 views

How do you make mustard water?

I just found out the little bit of water that forms right above Dijon mustard tastes great when adding it on top of meat! Problem is that there is not much of that water in a Dijon mustard jar. Simply ...
0
votes
0answers
16 views

Eggs , Can they go bad due to Hot Cold Hot temperature 's [duplicate]

Can I Take previously cold eggs, that have become warm on a 1-2 week Camping trip? Will they be edible after cooking,Boiling,etc,.Without Having dangerous / Hazardous effects? Bacteria??
0
votes
0answers
51 views

Is sticky pepperoni a sign of spoilage?

My child ate some pepperoni that was sticky, but didn't smell or taste bad, and was before the expiration date. Is that a sign that it might've spoiled early, or was it likely still safe?
5
votes
3answers
119 views

GMS and CMC ratios in Ice Cream

I was exploring a variety of online sources and I stumbled into the emulsifier Glycerol Monostearate (GMS). According to Wikipedia it is commonly used in ice cream to make its texture creamier. I ...
1
vote
0answers
44 views

Is there a significant difference in flavour between real Mirin and Mirin-like products?

I read everywhere that there are generally two types of the sweet cooking wine mirin: A) the real, hon mirin, a sweet rice wine with 14 % vol. alcohol B) the ersatz, or shin mirin / mirin fu, with ...
1
vote
1answer
68 views

Butter melted then soften

If butter is melted then refrigerated to soften consistency will it have the proper results if recipe calls for soften butter?
5
votes
3answers
161 views

What is “pastry butter”?

I was recently watching a television show where a reference was made to "pastry butter". This was in the context of making croissants saying that normal butter was incorrect type to use. After ...
7
votes
2answers
2k views

Is there any advantage of filleting a fish at home instead of buying a fillet?

Is it 'fresher' and therefore maybe tastier to fillet a fish right before cooking, or is buying a fillet just as good? In other words; is there any difference in quality between a fillet that has ...
2
votes
2answers
98 views

Greasy Pie Crust

I tried making Emeril's quiche lorraine this evening. Made the dough using the ingredients specified (including 7 tablespoons of butter), but forgot to freeze the crust after putting it in the tart ...
3
votes
1answer
102 views

English name for cut of meat (Cacho de Paleta)

I was given a cut of meat that I am unfamiliar with. I was told the Spanish name is Cacho de Paleta. I'm not sure how to prepare it, and was hoping to find some recipes and preparation tips online. To ...
10
votes
6answers
6k views

Why doesn't oil burn and produce smoke at restaurants?

At home when you want to deep-fry something, if you leave the heat on for a minute or two more than you should have, the oil starts to burn and produce smoke. Why doesn't this happen at restaurants ...
2
votes
1answer
63 views

What's the difference between tangzhong and levain?

I am going to start making sourdough bread but there are recipes using both tangzhong and starter (levain). Not sure why both needed and how it will achieve given results.
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, ...

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