2
votes
1answer
83 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
60 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
78 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
230 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
604 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
39 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
26 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
62 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
69 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
34 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
29 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
68 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 ...
0
votes
0answers
67 views

What's the name of this food? [closed]

Does anybody know the name of this food? Any details or info?
2
votes
1answer
73 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
149 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
70 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
25 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
47 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
71 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
34 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
54 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 ...
-1
votes
0answers
46 views

Is Five Guys Switching to Cheap Meat? [closed]

I had a burger at Five Guys today (Aug 22, 2015) and it had that bland taste and gray appearance you associate with Wendy's/McDonald's/Burger King. Are they switching to using beef trimmings and ...
2
votes
0answers
47 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
150 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 ...
5
votes
2answers
129 views

Yeast dough won't go “stretchy”

I am getting the feeling yeast-dough just hates me... I have been using a basic pizza recipe: 500g flour 1/2 cube of fresh yeast 1 1/2 teaspoons of salt. 4 tablespoons of olive oil 250ml ...
6
votes
2answers
177 views

Is it possible to determine if fish caught from fishing is safe to make into sashimi or sushi?

I know that fish bought from a grocery store isn't always great quality or safe to consume raw and this was elaborated in this question. However, is it generally safe (if prepared properly) to turn ...
0
votes
0answers
18 views

How to make a dish from dried beans without causing gassiness [duplicate]

I've been making a lot of stews recently in a crock pot, and I love using dried beans to thicken it up for cheap. The problem I (and anyone else who eats it) have is that I get terrible gas for one to ...
2
votes
0answers
21 views

How many times is it safe to reuse deep frying oil? [duplicate]

How many times is it safe to reuse deep frying oil for things like french fries, falafel, chicken etc.? Does the food deep fried make a difference in that regard, i.e. is it safer to reuse oil that ...
0
votes
0answers
8 views

Food safety for ricotta cheese cake left out overnight [duplicate]

I left a baked cake with ricotta cheese in it cooling for 5 1/2 hours before refrigerating it. Is it safe to eat?
0
votes
1answer
59 views

How can I reduce the salt taste in a dish [duplicate]

Can a dish prepared with too much salt be overcome without changing the water or ingredient content? Or least in a drastic way.
1
vote
1answer
39 views

Other ways to preserve red cabbage [closed]

We have 3 nice heads of red cabbage to pick soon. We are most likely going to can it all as sweet and sour cabbage but before we do that I was wondering if there are other ways to preserve it using ...
3
votes
0answers
46 views

How are puffed rice cakes flavoured?

I am working on puffed rice cakes, but I can not find how they are flavoured. Is the oil sprayed on it and seasoning sprinkled after? Or is an oil-seasoning slurry sprayed, or is it something else ...
6
votes
3answers
1k views

How do I know when my sauce is reduced enough?

I followed this recipe over the weekend to try out something new: Eric Ripert's Red Snapper and Morels in Port Reduction My biggest issue was the sauce. It was very liquidy. I don't think it reduced ...
2
votes
2answers
66 views

Sprinkled versus Rubbing Steak “Rub”

We found a "wet" rub marinade and love how it flavors steak. But, watching a recent cooking show Chef Michael said you should not "rub" your steak but rather sprinkle your seasonings on and let them ...
4
votes
2answers
681 views

I added more water to my ciabatta dough by accident

I just realized that I added about 4 cups of water to 4 cups of flour for my ciabatta dough. It only calls for 2 cups, but I added 4 for some reason. It’s been rising for a bit over 4 hours and there ...
1
vote
3answers
110 views

Sweet and sour chicken not sticky

I have been trying now for a while to make sticky sweet and sour chicken. It tastes great. But its not sticky. How do I achieve this? I only use chicken wings for this. I make a sweet and sour sauce ...
6
votes
2answers
104 views

carbon steel pans in dollar store

Okay.. so I watch this video in youtube where this guys seem to have done their homework. They have this fried egg dancing on the pan like skates on ice: https://youtu.be/-suTmUX4Vbk So we don't ...
9
votes
4answers
2k views

Michelin Three Star Restaurant; but if the chef is not there [closed]

When going to Michelin three star French restaurant in Paris, should I first find out if the star chef is actually cooking or at least present? I have been visiting a French restaurant in Paris that ...
2
votes
1answer
76 views

Bottling hot sauces

Does anyone make bottles that can be sealed by canning method? I'll be making sauce in a few weeks and I'm looking for long term storage ideas without freezing or refrigeration. If everything else ...

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