3
votes
1answer
41 views

Which rack level of oven is suitable for baking choco lava cakes?

I've always done baking and cooking in microwave ovens but I don't have any idea of the ovens installed under the cooktops.. Today I'm trying it first time..baking choco lava cakes (funfoods bake ...
1
vote
1answer
39 views

Cream cheese frosting split. Is it still safe for consumption?

As I was making cream cheese frosting, it split and curdled a bit . Can I still use it for icing the cake . It tastes fine.
0
votes
0answers
50 views

How to keep graham cracker crust from falling apart

Whenever I make any type of square using a graham cracker crust, it always falls apart upon slicing. No matter what I try, either following the receipe exactly,increasing or decreasing the amount of ...
0
votes
1answer
46 views

Any downside to pre making marinade and then putting it in the fridge?

I was just wondering, is there any downside to making a marinade and then storing it in the fridge before it's used?
4
votes
1answer
150 views

What is this tea stalk that almost every cup of tea in anime has?

Here are two photos of tea stalks in their natural habitat: I've never seen those myself when I made tea, and I've been making at least two cups of tea every day for the past six years. Is it a ...
0
votes
0answers
89 views

Pizza making Tips and Recipes needed [closed]

We have been told that we will need to make a very large thick crust cheese and tomato pizza with chorizos and a cheesecake after dessert for a business delegate visiting our place of work soon, so ...
6
votes
1answer
84 views

Can I add butter to yeast dough which has already risen?

I used yeast,water,milk,egg,sugar and flour in my dough. I forgot to put the butter the recipe called for. My dough has risen already. Can I add the butter after it has risen or can I make something ...
1
vote
1answer
42 views

How does flavor transfer?

A few days ago I was cooking some liver in a pan. My idea was to make some fried onions and fried apple halves to go with it. I wanted all of the flavors to combine, but alas the end result was that ...
2
votes
2answers
69 views

Tasty vs Mild vs Mature Cheddar Cheese

I expect Cheddar to come in Semi-matured, Matured and Vintage. Each indicating increasing amount of time maturing, and increased sharpness. The term Mild also makes sense. However, alot of cheese, ...
1
vote
1answer
64 views

What purpose could baking soda and cream of tartar serve in a meatball recipe?

I came across a recipe for Italian-style meatballs today that includes two ingredients I've never seen used in any meatball recipe before: baking soda and cream of tartar. It also does not include any ...
0
votes
1answer
31 views

Can I cook a pre-made meatloaf from frozen?

Can I cook a pre-made meatloaf from frozen? And if so, what temp, covered or not covered, and how long - how do I know when it is done?
3
votes
2answers
144 views

Anyone knows how this seed/fruit is called? (bush)

If someone can help me would be good.Thanks in regard.
0
votes
1answer
29 views

Presto multi cooker sous vide- clarification?

I read your post about using the Presto multi cooker as a secondary sous vide machine in this post: http://lifehacker.com/5984614/how-to-sous-vide-without-a-sous-vide-machine I'm interested in doing ...
1
vote
1answer
49 views

gluten free hot cross buns

What can I add to make my gluten free buns a decent size. I have tried for years. There has to be something to lift them and make them to the same size as our regular hot cross buns
1
vote
1answer
86 views

What's the point of “draining” yogurt?

new to the site so go easy on me. Just a quick question-- I'm making a recipe for tandoori chicken, and it told me to "drain" 1 cup plain yogurt "for 15 minutes in a fine sieve or cheesecloth." I did ...
0
votes
1answer
25 views

Using light cream instead of milk in crepes?

I have light cream with 15% fat. How can I use his cream instead of milk in crepes? Do I need to use water and what percentage?
1
vote
1answer
94 views

Bacon in sealed package, 4 days at room temp

I bought 4 packages of vacuum packed bacon 4 days ago, left them on the counter at room temperature by mistake. I opened them tonight, they smelled fine, color was good, bacon was not slimy. I cooked ...
2
votes
2answers
199 views

Why does the “almost no knead bread” recipe use beer? Can it be replaced?

In America's Test Kitchen/Cook's Illustrated they have a recipe for an almost no knead bread that has beer as one of it's ingredients. What does the beer add? And can it be replaced by something else ...
1
vote
2answers
81 views

Cooking own pizza in a microwave

Can I make my own pizza dough and cook it in the microwave? Is there any chance that I could reach acceptable results?
0
votes
1answer
20 views

How long will a frozen lamb roast stay “good” ?

I have a lamb roast in the freezer ( uncooked) that I put there at Christma, will this still be "good"? thank you, Claudia
0
votes
3answers
90 views

Why is dark chocolate dark when pure cocoa is light brown?

Kind of a simplistic question, but my curiosity cannot be assuaged. When you look at pure cocoa powder, it has a light brown color, like a milk chocolate bar. And yet a dark chocolate bar, which is ...
5
votes
3answers
1k views

Is our oven at work powerful enough to bake pizza?

Do all thick based pizzas require an oven temperature of at least 300°C (575°F) to cook better as per our reference manual?
0
votes
0answers
53 views

Why doesn't my whole wheat dough pass the Poke Test?

http://www.thekitchn.com/bread-baking-tip-how-to-tell-w-156772 The Poke Test - Give that ball of dough a firm poke with your finger. If the indentation fills back quickly, you're good to go. If it ...
0
votes
1answer
50 views

Reheating pork loin roast for a party

I am having a party for 25 people and want to cook the pork loin roast a day before the party. I bought gravy to go along with the pork loin. When reheating the roast with the gravy should it be in ...
0
votes
1answer
82 views

How long would fruit in a water bottle last?

I have a plastic, refillable water bottle that I fill with water from our purifying pitcher. I have recently begun adding sliced fresh fruits, like strawberries and kiwis, inside the bottle to give ...
0
votes
1answer
62 views

Does cheese have to be made with rennet from the animal whose milk it is?

I read this article claiming that cheese must be made with rennet from the stomach of the animal whose milk the cheese would be made from. Is this the case? I'm very doubtful due to the existence of ...
1
vote
2answers
70 views

How to deal with mold on pickle?

I made a pickle by placing cucumber in a solution of water+vinegar+salt, and left it for 3 weeks. Now, when I opened, it i covered with white mold all over the solution. Can I skim the mold from the ...
1
vote
3answers
59 views

Bottled coconut oil

I order coconut oil and it is bottled. In the room temperature, it is solid, so I cannot reach the contents of the bottle. Is there a way, how to get that oil? I don't want to spoil it.
13
votes
3answers
1k views

Food safety when tasting from dish

When making a dish, I of course taste it through out the process of cooking until its done. I have been extra careful - Each time I taste from the dish I use a new spoon - This means that I have to ...
-1
votes
0answers
46 views

Where does Blue Bottle Coffee get their glassware (not the Gibraltar glasses)

Where can one get glasses like those used at Blue Bottle Coffee (the glass with handles) with their syphon coffee? I've looked at the Simax glassware, along with Libbey and don't see it. It must be ...
0
votes
0answers
39 views

My baked Brioche doesn't puff up after baking

I made Brioche following this simple recipe: yeast, warm water, sugar, pinch of salt, eggs, flour and 2 sticks of butter. I gave it a total of three risings, Then baked individual Briochrs at ...
0
votes
0answers
36 views

What is the proper smell of Basa?

I buy basa frozen (note, not the same as bass). It's not something readily available here but I like it because it's affordable and easy to prepare. I go through the appropriate steps of fish prep by ...
0
votes
1answer
49 views

How long can milk be stored in the refrigerator after boiled and put in a Ball jar?

I've finally gotten my steel-cut oats recipe nearly perfect and I'm trying to figure out how long I can store them (so I know how much I can make at once). Basically I'm doing a double-boiler setup in ...
0
votes
1answer
62 views

Getting some crispiness in Burgers' crust

I have been reading so much about making good burgers and after a few attempts, I thought I achieved a good level. I have been following the Serious Eats tips ...
0
votes
0answers
43 views

Searing Sous-vide with electric heat gun

After looking at various searing approaches incorporating the use of gas torches I wondered if heat guns might be a useful tool for searing. Heat guns are relatively inexpensive and have various tips ...
2
votes
1answer
53 views

Which cuts of beef are suitable for slow cooking methods?

If I want to simmer or braise a piece of beef for a few hours, how do I choose suitable meat? Which of the usual cuts are great, which are adequate, and which ones will just turn tough? It would be ...
2
votes
1answer
53 views

Should a roast be covered in liquid in a slow-cooker?

My roommate put a hunk of beef roast in the slow-cooker for a good 6 hours. It's a fairly large sized slow-cooker, at least 8 quarts. The meat was cooked through but very chewy, and I never remember ...
-1
votes
0answers
53 views

Preparation of electric fish

I got an electric fish from a friend of mine. How do i prepare it? Is it lethal? Im not sure what the name of the fish is, but you got a movie from it here; ...
1
vote
1answer
107 views

Undercooked cookies

I made chocolate-chip cookies from a store-bought mix. I followed all of the directions and added the ingredients as directed. All I had to add was one egg and a 1/2 cup of softened butter. I put ...
0
votes
2answers
81 views

What are the official names for slicing an onion from pole-to-pole or cross-pole?

There must exist some french term for the various ways to describe how to slice an onion. I'm looking for two terms, when you wish to have the onion sliced: with the grain, in the direction of ...
0
votes
0answers
51 views

What makes teeth feel sticky after drinking Coca-Cola? [migrated]

I asked some of my friends and we all agree that teeth feel funny after drinking Coca-Cola. Other similar soft drinks also cause this effect, but this one most noticeably. It's like teeth become ...
6
votes
1answer
429 views

'Sweet milk' substitute in an old recipe

I have an old pancake recipe (circa 1930) that I would like to try. However it includes as an ingredient "sweet milk." Having never seen such a thing in stores I'm trying to find the best substitute ...
17
votes
2answers
3k views

How do I cook and hold pasta for 200 people?

I am making spaghetti dinner for 200 people. I am not sure how to make 20 pounds of pasta ready for a three hour dinner. I thought about a steam table and cooking all the pasta and putting it in a ...
0
votes
0answers
31 views

How can I prepare sushi rolls ahead of time? [duplicate]

I've come up with a slightly hack way of making nigiri a night in advance (for lunch the following day) by making some extra rice balls with my dinner, cutting up some fish and bagging it, then ...
1
vote
2answers
90 views

Pasteurized milk that has gone sour

I have 1/2 gallon of milk (not raw) that turned sour in fridge (not curdled). Hate to throw it away. Can I safely use it to make cottage cheese or put into a chocolate cake?
2
votes
5answers
195 views

How to cook for a diabetic without making the other guests suffer

I'm looking to host a big dinner and want to make it as diabetic friendly as possible. I'm also looking to not make special diabetic friendly dishes that only 1 person gets. I want to make meals that ...
1
vote
2answers
70 views

Why my banana sauce is not smooth?

here is my recipe 100g banana * 1 egg * 1 tbsp. corn starch * 3 tbsp. granulated sugar * 150ml milk I use folk to beat bananas. Then put everything together and then strain. then put it on stove ...
2
votes
1answer
93 views

Can adding milk prevent a cake from rising?

My white vanilla cake came out really flat despite using baking powder and soda. My mother told me that the milk (a small glass) I added to the batter may have prevented the cake from rising. Is she ...
6
votes
2answers
198 views

How do I tell if my pasta is molto al dente?

I cooked pasta tonight for my families dinner, and cooked it "al dente" then cooked it in the sauce. Surprise surprise it was overdone. So I looked it up and apparently it needs to be "molto al ...
0
votes
1answer
65 views

Dangerous simmering - exploding liquid? (cheesemaking)

This evening I attempted to make gjetost. I started with a gallon of milk and made mozzarella, then added a little dry milk, and made ricotta. Finally I was going to reduce the whey down into gjetost. ...

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