1
vote
2answers
53 views

What is the conversion ratio from whole potatoes to potato flakes?

I have a recipe for butternut squash soup that calls for 2 potatoes which will be pureed in the end. I only have potato flakes. How much of the flakes do I use to equal the 2 potatoes?
0
votes
0answers
72 views

Are slightly moldy beets edible after boiling?

I have some beets with mold on the stems and top which is hardly visible but has a noticeable smell. If I cook them for 60 minutes and then peel them, will the beets then be edible?
5
votes
0answers
34 views

Can sarsaparilla and sassafras be substituted with licorice root?

I am trying to make root beer using natural ingredients, but sarsaparilla and sassafras root are difficult to get in my area. I found root beer recipes that used licorice root as an ingredient, and I ...
2
votes
2answers
69 views

Baked beans still firm after soaking and hours of cooking

I decided I would make baked beans for a BBQ at my MIL's this past weekend. I've never made baked beans but decided that it was time since I love them so much! I found a recipe for Southern Baked ...
5
votes
3answers
253 views

Unpeeled garlic cloves in French / Belgian cooking?

I am looking through some recipes that came with a French pressure cooker I just bought (in Belgium). It seems most of the recipes that use garlic ask for one or two upeeled garlic cloves ...
1
vote
0answers
131 views

How to make Cheeze Burst Pizza same as Domino's?

I'm a true pizza lover and at Domino's they make a great style called "Cheese Burst", the only problem is I can't eat it due to religious reasons. As a Jain, I don't eat some common foods. For more ...
3
votes
1answer
92 views

American cheese availability and utility

According to Wikipedia, the product commonly (and in that article) called "American cheese" is generally manufactured from ingredients such as one or more cheeses, milk, whey, milkfat, milk ...
1
vote
0answers
28 views

What are qualities that are needed in a stand mixer? [closed]

I'm an industrial design student, and I am redesigning a stand mixer and I'm looking for any input on features that are required for people who use it at least on a semi regular basis, especially ...
4
votes
1answer
76 views

Why do choc chip cookies change with different temperature butter?

My name is Chris and my daughters name is Maggie (9yr) She’s doing s science fair project and we have a question we need help with. Her science project is baking choc chip cookies 3 different ways to ...
1
vote
0answers
42 views

Best recipe databases? [closed]

I am looking for new recipe databases to peruse. What kinds exist? Can someone provide some general information about the online resources available to chefs for expanding their cookbooks?
1
vote
1answer
62 views

Thickening Alfredo sauce

My girlfriend and I are huge fettuccine alfredo fans, so we have been trying to recreate one of our favorite Italian dishes at home. The trouble we keep having is thickening the Alfredo sauce ...
2
votes
2answers
77 views

How to make cheesecake less tangy

I love cheesecake, however I despise the acidic, tangy taste associate with cream cheese and yogurt. I recently purchased some that didn't have that taste at all, just smooth an delicious. I'd like ...
4
votes
1answer
105 views

How to pick avocadoes with small seeds?

Two avocadoes may look the same size from the outside, but the one with a smaller seed will have more flesh and may thus be more desirable. So how do I tell which avocadoes have smaller seeds? ...
1
vote
2answers
62 views

Sushi rice vinegar proportions

So i'm trying to make sushi rice and i know the essential component is the vinegar/sugar/salt mixture (with the optional kombu, which i don't have access to, so i omit entirely). I would like to hear ...
2
votes
2answers
86 views

Adding things to sourdough starter culture,

I am interested in this site's members' opinions on how adding two spoons of sugar and two spoons of honey would affect a sourdough culture. I am wondering if adding sugar and honey to the starter ...
2
votes
1answer
57 views

Is there any diminishing return on grinding spices for a “tea”?

I'm actually making root beer, but I've found the best way is to boil herbs and spices the same way one would make a tea, and then I add sweetener, leave it to chill, and use a carbonation device to ...
1
vote
2answers
62 views

Will this pan works with induction?

I am thinking about buying two pots online. I looked at Amazon.ca but I have a hard time to know whether the pots I am looking at will work on induction. How can I know without being able to stick a ...
2
votes
1answer
56 views

Tsukemen ramen broth/soup

I have tried the Tsukemen type ramen a few times and I find it fascinating. I want to be able to make it myself. My questions is: How exactly is it made? Is it made by simply reducing other ramen ...
2
votes
1answer
82 views

Ground Beef vs. Ground Pork

I have a meatball recipe that calls for ground beef, but all I have on hand is ground pork. How might that affect the binding of the ingredients and the cooking in general?
1
vote
1answer
67 views

My own Grenadine

I'd like to make and bottle my homemade grenadine (I use Poms not fresh pomegranates). I'd like it to have shelf life not require refrigeration. Is this possible? Thanks, K
0
votes
1answer
66 views

Egg muffin tin cooking

I make egg muffins in a muffin tin, using cubed ham, green pepper, onion etc. plus of course beaten eggs. How long can I keep these in the fridge after they have been baked in the oven. I've tried ...
0
votes
1answer
38 views

Any ideas for a Guyanese menu [closed]

I have been asked to do a catering job for a Guyanese family. They would like ethnic food. I would like to get some ideas closest to traditional menu ideas.
10
votes
5answers
4k views

What's the point of roasting a whole chicken?

Recently I tried to butterfly a chicken before roasting it (in the oven) and I totally liked it. It cooks faster, browns more evenly and is easier to carve. It's slightly more difficult to move the ...
1
vote
3answers
107 views

What are properties of good whole bean coffee?

I'm in search of a great new (commercially-available) brand of coffee for home-use in making both espresso and drip coffee. I used to frequent a local roaster, but I'm a poor grad student and I have ...
0
votes
0answers
32 views

What are the best food or cooking analysts in the web? [closed]

I am looking for good sites that analyze well recipes and food cooking methods. The one I follow all the time is Kenji from Serious Eats, here is an example of burgers' analysis he does: ...
-2
votes
1answer
81 views

What is the diference between a quinoa burger, a quorn burger, and a soya burger?

I would like to know, what is the difference between a quinoa burger, a quorn burger, and a soya burger? Are their ingredients all different, or are some of these in common to the above? What about ...
-1
votes
0answers
31 views

Better ways to prepare bean burrito paste? [closed]

I would like to prepare the paste for Mexican-style bean burritos (preferably as delicious as possible and spicy). I've picked some beans at the supermarket, boiled them, fried them with some garlic, ...
3
votes
4answers
64 views

Why does my corn flour dough feel like wet sand?

I did corn dough empanadas and the dough felt almost like wet sand and was tearing apart in my hands, impossible to shape up. What should I do better next time ? I followed this simple receipe: 2 ...
1
vote
0answers
47 views

homemade creme fraiche

I started making crème fraiche and when adding the buttermilk the buttermilk had started to clot. I didn't know this before adding it to the cream. Am I still able to make the crème fraiche with ...
0
votes
0answers
66 views

What would adding wine (red or white?) do when cooking Vindaloo?

This is my first post, so please be gentle. I am cooking chicken Vindaloo and I'm trying to get a bit creative. I have never heard of adding wine to vindaloo, however, I know that I like it in soups ...
6
votes
5answers
883 views

How to reduce the heat on a gas burner

I have a new gas cooktop and the lowest setting on the smallest burner still produces afast rolling boil rather that a very low simmer. How can I reduce the heat?
2
votes
2answers
63 views

Convert fresh basil leaves to a dry measurement

I have a recipe that calls for 12 fresh basil leaves. How do I convert that to a dry measurement?
2
votes
1answer
78 views

Why are the blueberries in my blueberry muffins not melting?

I've made a few batches of blueberry muffins and the first batch turned out perfectly. After that batch, I tried to substitute honey for sugar (just testing things out), but the blueberries didn't ...
1
vote
1answer
201 views

1/4 cup of whiskey in cupcake batter substitute what type of liquid? And use the same amount?

I'm making chocolate coffee cupcakes with pecan praline centers. 1/4 cup of whiskey to batter. I don't want alcohol and don't know what the purpose of the alcohol is. Can I use some other liquid and ...
0
votes
0answers
37 views

What can I make a baking form from?

I'm looking for a way to make a precise form for baking bread in it. I have a gas-powered oven at home and I'd like to find an easy to shape material that could be used to make a complex form or parts ...
1
vote
1answer
52 views

Are there any cons to heating orange and grape juice?

Very simply I'd like to offer guests mixed heated orange and grape juice in the winter. I'm not sure why this isn't more common since hot lemonade and hot cider exist. Are there any nutritional cons ...
0
votes
0answers
31 views

Is there a quick substitute for condensed milk?

I'm making steamed rice cakes, and the recipe calls for 3 tablespoons of Condensed milk. I want to have the steamed cakes ready in time for dinner, which is around 30 minutes from now. I've searched ...
0
votes
1answer
72 views

I need melted butter

Today I am supposed to make a chocolate mousse for dinner and I need butter (melted).The shops are closed. Can I use vegetable oil instead of melted butter?
0
votes
3answers
48 views

Substituting Chicken Broth in Split Pea Soup

I want to make some split pea soup and have everything but am wondering if I can substitute the water with chicken broth and not ruin the taste of the soup. I will also be adding a meaty smoked ham ...
1
vote
2answers
86 views

Nonalcoholic Substitute for Marsala Wine

For personal reasons I won't purchase alcohol or have it in my home, but I'm a bit of a foodie and love Chicken and Steak Marsala. I've found decent nonalcoholic substitutes for dry and sweet white ...
0
votes
2answers
91 views

Why is my bread dough sticky?

I'm been making this Japanese bread "Melon pan" many times and it had been success.Then my brother told me to add more sugar to make it more sweet. Try adding little at first, the bread still taste ...
2
votes
1answer
24 views

What types of wine are suitable for Dijon mustard?

I know that verjus (or verjuice- sour juice from unripe grapes) was originally used for Dijon mustard, and was replaced by wine as it became more readily accessible. However, I can't find much ...
15
votes
3answers
1k views

Can I leave uncooked rice sitting in water for an hour or longer before cooking?

I'm prepping for a dinner party. And I put uncooked long grain brown rice + oil + water in a pot, as usual. But I'm not cooking it right this minute. The rice is sitting in the pot with the water. Can ...
1
vote
3answers
41 views

spanish rice ran out of liquid and is getting sticky

help! My rice is still hard and I have a party coming over. I ran out of liquid and stirred it. Tastes great but center is hard. What can I do?
0
votes
2answers
35 views

How should I store this BBQ sauce for later use?

Dropped by a video where a BBQ sauce caught my attention. The ingredients used are: Olive oil, for frying 1 small onion, peeled and finely diced 2–3 garlic cloves, finely chopped Sea salt and freshly ...
1
vote
1answer
32 views

Oniony coleslaw

I have already made my coleslaw and the onion red onion it is too strong I want to tone it down as I said I've already made the salad do you have any suggestions on what to add to the coleslaw to tone ...
0
votes
1answer
60 views

When smoking ribs what is the 3-2-1 or the 3-2-2 method refer to?

I've read a couple places regarding smoking ribs and utilizing the 3-2-1 or the 3-2-2 method. What is this all about? What do each number signify?
0
votes
0answers
10 views

Folding in egg whites [duplicate]

Hello a recipe calls for folding in the egg whites, i was wondering if i could just use the dough hooks on a hand mixer instead? What will make the difference? This is for a Christmas fruit cake by ...
0
votes
1answer
20 views

What to use in pressure fermentation

I'm still pretty new to pressure fermentation and have been using it primarily to make sukimono - cabbage mixed with salt under pressure for about a day. I would like to make a whole cabbage at a ...
5
votes
3answers
108 views

Is there any advantage of applying dry rub overnight for baby back ribs for smoking?

Is there any advantage of adding dry rubs to ribs overnight? I'm looking to improve the texture and moistness of the ribs. Some forums are saying that applying a rub overnight may risk removing ...

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