0
votes
0answers
26 views

Red liquid from chicken affer roasting? [duplicate]

I have roasted frozen chicken plenty of times. I have noticed the lower the temperature and longer time for it to cook, the better it tastes. Today I decided to go even lower than usual. I ate half ...
9
votes
3answers
322 views

Less sticky rice and lentils

I have a recipe that calls for rice and green lentils to be cooked at the same time in a rice cooker. I do this and everything cooks nicely, then I add the rest of the ingredients and things taste ...
5
votes
2answers
60 views

Roasted chicken ends up only salty outside

I tried to make roasted whole-chicken yesterday, by patting dry inside out with paper towel and salting it inside out followed by roasting for 1 hour at 465 F. It was nice overall except that it's ...
-1
votes
3answers
84 views

Relating the Color of meat to doneness

I want to know more about how to correlate the color of meat to its level of doneness. How do I recognize how cooked my meat is based solely on color?
1
vote
1answer
47 views

Reducing “gamy” flavor of turkey

I'm planning on smoking a turkey for the holidays. I have done that before, and it turned out good on the tenderness and flavor, but still had a very "gamy" flavor. I typically use either hickory or ...
4
votes
1answer
49 views

Flat Yorkshire Pudding

Why does my Yorkshire Pudding always flatten within minutes after I remove it from the oven? I always use a very hot oven and make sure the batter is at room temperature befor I put it in the oven. It ...
13
votes
3answers
546 views

Ingredient selection for Canadian Poutine dish

Poutine is a simple dish from Québec, Canada. It is traditionally made with French fries, topped with fresh mild white cheddar curds (quite unlike American white cheddar which is quite sharp) and with ...
2
votes
1answer
32 views

Baking granbarksost ( spruce bark cheese) (Brie) with little mould

We have this amazing cheese from sweden just like Brie cheese but surrounded by tree bark and meant for baking. Should I remove the little bits of green mould from the outside of the cheese before ...
2
votes
2answers
78 views

Used old chicken broth in a stew, but washed it out. Will it be safe to eat?

I was making a beefstew, but didn't have any beef broth, so I used some chicken broth I had in the fridge. It smelled bad and thought it must be old. I rinsed the meat and potatoes.... 3 times. Do ...
3
votes
1answer
74 views

Egg Integrity/safety

I cracked and egg to make scrambled eggs. the egg looked weird. The yolk was sort of orange, and looked kind of mosaic like, and seemed to be sort of congealed. I thought maybe it had frozen a bit on ...
-4
votes
0answers
105 views

Proper way to dry-age a deer [duplicate]

What is the proper way to dry-age a deer after a hunt? If a deer had been hung in a garage for days (55-60 degrees), to the point where the odor fills the garage and seeps into the house, is the deer ...
0
votes
0answers
47 views

Cake baking temperature using top-heating gas oven

I am new at baking. I want to bake a sponge cake and need to know the temperature at which I can use my gas oven for baking. In this model, the oven heat comes from the top.
13
votes
3answers
790 views

Milk for Coffee - Shake and Hit

Every time I get my cappuccino in the morning, the guy that makes it takes the cup of milk, shakes it, then hits on the table a few times, then does the same thing for a couple of times, only after ...
4
votes
1answer
75 views

Is it necessary to cook porridge (oatmeal)?

It is possible to just eat porridge (oats) after soaking in water for a couple minutes. However, cooking it makes it creamier and softer. I'm interested in knowing if cooking the oats actually ...
10
votes
3answers
177 views

After breakfast, egg plate clean up

I wash breakfast plates for about 800 people every morning, I scrub the plates before putting them in the dishwashe, is there some kind of chemical I can use to break down the egg protien and no ...
5
votes
1answer
64 views

Do you need to rinse liver?

I got into an argument about liver when I saw someone boil a tub of chicken livers by pouring the entire contents of the tub (blood) into a pot without rinsing the liver. I always though that the ...
3
votes
1answer
76 views

Why are my beets not fermenting?

My first attempt (RAW BEETS) - large mason jars, 2 tbsp sea salt, water up to 1" below lid. After a week I opened the lid to "burp" the gas out, but there was nothing, no fizz, just dead beets in ...
3
votes
1answer
61 views

Is my ragu missing an ingredient?

I'm following a recipe for a pork rib ragu that calls for one onion, 2 carrots and one stick of celery along with 500ml of stock. It suggests that I let this simmer for 2-3 hours. When I return to ...
4
votes
0answers
57 views

What to do with grapefruit seeds?

I have several grapefruit trees and get tons of grapefruits almost year round. When I eat the grapefruits, which is fairly regular, I typically eat a good amount of the seeds with the fruit for ...
2
votes
1answer
60 views

What tastes like marigold?

I'm looking to make Georgian Satsivi (example recipe), which has a complex unique flavour that is hard to describe. The recipe asks for marigold as an ingredient, which I can't find in my area. ...
5
votes
3answers
84 views

How can I safely re-heat a chicken pie without burning the crust?

Last night I made a chicken pie with ham, cheese and other awesomeness inside. However, I'm worried about re-heating it safely for consumption. I estimate there are two servings (so today's and ...
24
votes
2answers
3k views

Why would you place potatoes on salt when baking in the oven?

Several of my recipe books call for baking potatoes on a layer of (rock) salt, e.g. I'm currently following one for gnocchi that has this very instruction. Searching yields many recipes, but I can't ...
3
votes
2answers
69 views

How long can melted chocolate last?

I would like to know how long melted chocolate can last in a freezer? My wedding is in 4.5 months and would like to start now to melt chocolate for the party favours
2
votes
0answers
104 views

How can I be sure I'm buying the right KitchenAid beaters?

My daughter has a KitchenAid Architect stand mixer. Through a series of moves, she's misplaced the wire whip and the dough hook and I'd like to get her replacements. Easier said than done! Stores ...
9
votes
0answers
106 views

Does wrapping banana stems actually prolong their life?

I've seen a few times the suggestion to wrap the stems of bananas to prevent them from ripening. Yet at least one person who was espousing this admitted it was based on a misreading of a study: I ...
4
votes
1answer
130 views

What is the difference between a Jus, Sauce and a Gravy?

I've just booked my Christmas meal. This included Sausage, mashed potatoes and an Onion Jus. Why Jus and not Gravy? Begs the question, What is the difference between a Jus, Sauce and a Gravy?
-2
votes
1answer
71 views

What kinds of grocery stores tend to carry guava?

I cannot find guava in the grocery stores near me. The only grocery store that was selling guava closed last week and since then I have been to Food Lion, Wegmans, Walmart etc. but I cannot find ...
2
votes
2answers
86 views

Blue/green mold on sourdough starter

I have been following instructions from KAF to start my own sourdough. On day 3, some small patches of blue/green mold appeared on the surface. The starter was fairly since the last feeding, ...
2
votes
2answers
48 views

Where to look for Vintage Cookbooks in Spanish?

I'm trying to find some vintage Cookbooks printed in Spanish from the 30's, 40's and 50's for a present. After many google searches I can only seem to find vintage Cookbook sites in English only. ...
5
votes
2answers
73 views

dealing with curved ribs in a flat rib recipe

I'm trying to make a pork rib ragu, and the ribs I have got are rather... curled. the recipe doesn't really specify which ribs to get, but in the video they're rather flat, making browning them, and ...
3
votes
1answer
71 views

Vacuum-packed cheese question (botulism)

Vacuum-packed cheese, stored in refrigerator for awhile (2-3 weeks), then placed in freezer. Cheddar and Provolone. Any risks, especially in regards to botulism...opinions sought. Never heard about ...
10
votes
2answers
112 views

Do pan “pores” exist, what are they, and what are their effects?

There are a number of common cooking lore techniques which revolve around the idea of "pores" in the surface of a pan. Two of the ones I've heard most often: (1) When heating a pan where sticking is ...
2
votes
2answers
72 views

Can I use parchment paper for all cookies

I would like to know if I can use parchment paper for any kind of cookie?
7
votes
6answers
2k views

What direction must one stir molten chocolate?

I vividly remember molten chocolate was supposed to be stirred in one direction; there was even a name for this procedure. My friend, who used to work (sales) at a large Belgian chocolate factory, ...
0
votes
1answer
53 views

What else can rid the fishy smell of fish besides Casein?

ATK says TMAO binds to casein but is there a dairy-free alternative that can bind to TMA?
2
votes
1answer
30 views

Softening nougat candy

Is there a way to soften nougat candy (Brach's peppermint)? I live in a dry climate , have had them for a year, and don't want to break any teeth. On the other hand, I don't want to throw them away. ...
5
votes
1answer
68 views

How long does cooked garlic keep in fridge?

I was wondering how long cooked garlic (in this case with pasta and a tiny bit of olive oil) keeps in the fridge. I always wonder about garlic (or onion) with oil but it was only a little oil. Still ...
1
vote
1answer
147 views

Why don't oyster crackers contain oysters?

I perused the ingredients list of a bag of oyster crackers and to my surprise they don't contain any oyster ingredients at all. Since then I have looked at a multitude of different variety of oyster ...
1
vote
2answers
74 views

How do I properly wash bugs out of green onion?

How do I remove bugs from the inside and outside of green onions? I don't want to split open the green onion just to remove them, and washing them thoroughly in cold water seems to get the onions ...
3
votes
1answer
89 views

Which cooking method gives the leanest bacon?

I've recently discovered the joy that is baking bacon. It's made me curious: does baked bacon render out more fat than pan-fried? How about microwaved?
5
votes
1answer
86 views

What is Canadian-style sour cream?

I recently bought a container of what was labeled "Canadian-style sour cream" at a produce market in the Bay Area. Being from Canada, I was curious to see what it was, since all the sour cream I've ...
2
votes
0answers
54 views

Raw Kale - Korean side dish

I'm trying to get more raw veggies in my diet in general and Kale is such a good one. I recently had a raw kale side dish at a Korean restaurant that may or may not have been fermented. It's flavor ...
5
votes
2answers
235 views

What kind of pan is this? (photo) How would you use it?

This is antique or at least vintage (family heirloom). It looks like it might be some sort of double-boiler? The bottom part is ~ 9.5" diameter and ~ 2" deep and appears to be ceramic-coated metal. ...
2
votes
2answers
86 views

How can I remove a stuck liquor decanter stopper?

I had a decanter half full of vodka that has sat in my basement for about a year unused. Now the stopper is stuck on the decanter. How can I get the stopper off to get the sweet sweet vodka out for ...
3
votes
3answers
70 views

What is a “raw smoked” gammon (or ham)?

In many recipes I've come across the term "raw smoked gammon" (sometimes also "raw smoked ham"). English is not my primary language, so such terms are sometimes difficult. This site has an answer on ...
1
vote
1answer
98 views

Why do red kidney beans come in 410g cans?

I live in a fully metric country. Every single canned vegetable or pulse comes in a nice round number - and generally 400g of it. Except for red kidney beans - they always come in 410g cans. And ...
5
votes
2answers
127 views

Is there a super close substitute for graham crackers?

I'm from Canada (where there are multitudes of graham crackers!), but I'm currently living in Australia. They do not have anything like graham crackers here, and I could really use them for a couple ...
1
vote
1answer
74 views

Does using egg+yolk in a chocolate chip cookie recipe make a big difference? [duplicate]

Some recipes I've seen use an egg + yolk combination. A lot of them just use one egg. Does it make a big difference, as long as there is enough liquid in the batter? Would big brands use egg + yolk ...
1
vote
1answer
51 views

Best beef joint for slow cooker

I'm wondering what beef roasting joints will come out of the slow cooker best? I'd like to be able to slice it rather than pull it though. I've tried before with Brisket, it was delicious, but fell ...
1
vote
1answer
44 views

What kind of rice can I use in a salt shaker to prevent clumping

Will brown rice eliminate clumps in the salt shaker as well as white rice? I know white rice works well in a salt shaker to eliminate clumps caused by humidity, but I only have brown rice on hand. ...

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