1
vote
1answer
161 views

Clarified butter: what happens if the foam isn't skimmed off?

I know that most recipes for making clarified butter discard this foam. But I've also seen some recipes, like this one for ghee, which do not skim the foam. The butter will form a foam which will ...
28
votes
3answers
6k views

Is butter ever the same after having been melted?

I was recently doing some experiments with butter which involved melting it gently in the microwave and pouring it into dishes. It seemed to me that after the butter had cooled and re-solidified, it ...
0
votes
1answer
40 views

Ling Ling Potsticker Sauce or Similar

I love pot stickers. I love them steamed, but even better deep fried. I've tried different brands and they all have a similar dipping sauce. It's hard to describe, but I'm sure a lot of you out there ...
0
votes
1answer
49 views

Explaining raising dough

I bought dough containers and would like to know a couple things: When I mix the dough do I put it in the refrigerator right away and can I seal it with the lid on or do I use seran wrap? When I take ...
2
votes
1answer
164 views

Making KFC-like chicken

I brine my chicken and use only salt, pepper and garlic powder in bleached flour to taste. I think this comes close to the Colonel's. Can anyone taste other spices in the original recipe?
1
vote
1answer
48 views

Tricks for knowing when a cheesecake is correctly done [duplicate]

I have just made a cheesecake, (not my first), but will admit that for me it is a bit of a guessing game to know when it is perfectly done. I know that the sign is when the middle still jiggles, ...
1
vote
1answer
55 views

How to use vanilla beans?

I used a vanilla bean in a water-based beverage and did not get any taste. Further research showed that vanilla is apparently oil soluble, not water soluble. I know that it is a common practice to ...
-1
votes
0answers
48 views

Creating my own cookies [closed]

Hello, my question how can i make a soft dough example a soft spongy dough looking to make my own recipe for cookies this will be my first recipe, i have always baked from scratch?
1
vote
1answer
75 views

What is the name of this Chinese Fish Soup where guests cook their own fish in broth?

One of my friends tells about some kind of a delicious fish soup that he ate in china. But he doesn't know the name of the dish. It was served in a big bowl in the center of the table (in a ...
0
votes
0answers
39 views

is it safe to put frozen pork overnight in the microwave light without turning it on [duplicate]

Is it safe for the frozen pork is now spoiled or do I throw it away I'd like a professional opinion
4
votes
2answers
628 views

Cooking chicken breasts in Buffalo sauce, cast iron

I really like to cook chicken in my cast iron skillet and I cook it down with butter and Texas Pete Sauce (my mother does the same, but in Teflon). My issue is that it takes about 20 minutes to cook ...
1
vote
1answer
65 views

Keeping Donuts fresh

Is there a way to preserve donuts and sell them in retail packaging, similar to how you would buy chips and cookies at the supermarket. I see Entenmann sells packaged donuts but I'm curious to know ...
3
votes
3answers
154 views

Substitutions for “European style” butter in croissants

I've been trying to make croissants at home. Many recipes I've read specify "European style" butter, with a higher fat content. However, finding this kind of butter locally is very difficult. In the ...
2
votes
1answer
46 views

Understanding 2 unit yield from 1lb ready to cook chicken

I have a recipe that calls for 2 unit (yield from 1lb ready to cook chicken) and it says it is 158 grams. Can someone explain how this measurement works. How does 2 units from 1lb of chicken end up ...
4
votes
1answer
61 views

Raw fish pieces have stuck to each other in freezer. How to take out few pieces of fish without disturbing other pieces?

Raw fish pieces have stuck to each other in freezer. How to take out few pieces of fish without disturbing other pieces? Thawing whole bunch may not make sense since I do not intend to eat them all ...
2
votes
1answer
63 views

Chiffon cake deflating

I'm currently on a chiffon-making spree but all my chiffon cakes keep on collapsing after cooling. Here's the recipe I used: - 100g flour - 100g sugar, 50g for meringue and 50g for yolks - 1 tsp ...
3
votes
1answer
49 views

How long to cook green onions relative to other vegetables

I'm planning to put some green onions into my fried rice. Normally when I make fried rice I'll brown some yellow onions in a big covered pan, add some slow cooking vegetables(Eg: carrots), leave ...
0
votes
1answer
101 views

How to have my solar system stick that would be edible

I am doing a solar system project in my science bell. I have the choice to make edible food. So I wanted to make cookies for the solar system. Here's the problem, I can get all the colors I need with ...
3
votes
1answer
107 views

What is the optimal method for making box macaroni and cheese?

I have two young children (3 and 4.5), who both love Kraft Macaroni And Cheese, or similar variants. As a child, I also loved it, and between the two I've made a few hundred batches, at least. ...
0
votes
2answers
114 views

Possible substitue for vinegar

Hi I have recently really been getting into cooking however the girl I am dating has allergic reactions to vinegar, which is in a lot of sauces and stuff. Looking for possible substitutes that might ...
1
vote
2answers
95 views

Pemmican — how was it prepared without metal tools?

The wikipedia article states that "The meat was cut in thin slices and dried, ...". Well so, but how would the people who chased a heard of grazers down a cliff some 10k years ago cut the meat into ...
15
votes
6answers
2k views

When turning instant soup into liquid soup, how can I optimise dissolution?

At work, when I'm hungry, I sometimes resort to instant soup (Royco, in case it's relevant). Simple to make: heat water, put package content into cup, pour water into cup, stir. However, I often find ...
0
votes
2answers
99 views

Optimal cooking tool for long-duration steaming

I'm a recent college graduate, and will begin working 40 hour weeks soon. I'm not good at cooking, and I prefer to cook all of my food (fish, chicken, turkey, vegetables) by steaming them in a small ...
0
votes
0answers
14 views

just answer the q [migrated]

Would it be too much to ask for an answer to my question, rather than multiple posts of answers I didn't ask for! I did not get an answer to my question about it being a foregone conclusion that the ...
-1
votes
0answers
46 views

Has it gone bad? [duplicate]

I have a pot of pork that was taken off the heat and forgotten. When found, it was noticed immediately that there are bubbles coming up to the surface around the meat (Almost frothy). Is it a ...
0
votes
0answers
23 views

Vegan dishes with frozen veggies [closed]

I am looking for a list of 7 dishes to make with frozen veggies (yes, one for every day of the week). I found this one: http://allrecipes.com/recipe/222658/frozen-vegetable-stir-fry/ And that's ...
2
votes
1answer
48 views

Can I use a fondue bourguignonne set to make cheese fondue?

I have a fondue bourguignonne set (this model). Can I use it to make cheese fondue? The manual explicitly says that it is not suitable for chocolate fondue, but it says nothing about cheese fondue. ...
-1
votes
1answer
47 views

Which factors determine the absorption levels of foods? [closed]

I wonder if there are some general rules for primary food groups (meat, veggies) that a cook can use to increase/decrease the amount of oil, water, and other compounds uptaken by the target ingredient ...
17
votes
2answers
2k views

Are these tomatoes San Marzano knockoffs?

I buy these tomatoes at my local grocery and always assumed they were San Marzano brand. I was waiting for my soup to simmer and was reading the label when I noticed the initials on the label actually ...
5
votes
2answers
121 views

What is the difference between milk (simple) and milk drink?

Here in Finland I have come across two types of milk. One is simple milk (maito/mjölk) and the other is milk-drink (maitojuoma/mjölkdryck). They also have variations like fat-free, light, whole ...
0
votes
2answers
113 views

What can I bake for my nut allergic friend?

I have a friend who has tree-nut allergy so he isn't able to eat any kinds of nuts, because of this every single time I bake something for my class he can't eat it because of his allergy. When I ...
2
votes
2answers
55 views

Slow Cooker: Recipe says Medium, mine has high and low only

I want to cook a recipe that says to cook at medium-high for eight hours, however my slow cooker only has high and low. How do I cook my recipe so the meat doesn't resemble old shoe leather? Thanks ...
3
votes
1answer
59 views

Is Indian sandwich bread meant to always be grilled or toasted?

In India, there are brands of commercially available white bread, specifically labelled and sold as "Sandwich bread". They are available as square and triangular shaped slices. These breads differ ...
1
vote
1answer
57 views

whole vs ground spices

I'm new to cooking and I just find some trouble understanding these two terms (probably because english is my second language ?). I have tried google but I couldn't find something that would give a ...
1
vote
1answer
44 views

Bottom part of Biryani got burnt , rice always gets sticky .how to prevent?

Bottom part of my Biryani always got burnt , rice always gets sticky.but i want each grain separated ? .how to prevent burning & stickiness of rice?
5
votes
1answer
101 views

What did I do to make the chocolate bloom like this?

I've been trying to create some moulded pralines and have been tempering chocolate using the microwave method. The microwave method was to heat the chocolate in the microwave in small bursts until ...
1
vote
1answer
46 views

Could I substitute Anaheim chilies for Guajillo Chilies in a curry paste?

I am trying to prepare a red curry paste, and the recipe calls for dried Guajillo chilies. I could not find them at any of my local stores, but I did find dried New Mexico and Anaheim chilies (which ...
0
votes
0answers
21 views

Avocado cream pie..unflavored gelatin [closed]

I'd like to make an avocado cream pie..but not sure how to use unflavored gelatin for it. Any suggestions?
0
votes
1answer
66 views

Looking For A Soy Flour Substitution

I have found what looks like a wonderful recipe for a low carb yeast bread that I really want to make. It only has 3.4g of net carbs/slice, which is gonna be pretty hard to beat! Especially if this is ...
1
vote
3answers
153 views

Do eggshells let flavours pass through during boiling?

If i had 2 eggs. 1 i boil in plain water. The other i boil in say a curry sauce. After boiling and peeling, would they taste different to one another? Do the shells let any flavour through?
1
vote
1answer
63 views

Garlic clove has turned to a firm jelly texture

I keep my garlic on my kitchen shelf by the window. Out of the whole garlic bulb one the cloves has changed to a yellow/orange colour and its texture is like hard jelly. Its slightly squidgy but firm. ...
5
votes
1answer
86 views

What is the difference between quick cook and traditional steel cut oats?

I've noticed a grocery store sells both Quick Cook steel cut oats and Traditional steel cut oats. Quick Cook take only 5-7 minutes to cook on the stove, while traditional require 25-30 minutes. ...
1
vote
1answer
29 views

When making soda bread, 45 min on baking sheet or 15 min on cast iron skillet?

I am looking at these two recipes for making Irish soda bread: http://allrecipes.com/recipe/213830/brennans-irish-soda-bread http://allrecipes.com/recipe/51447/irish-soda-bread-in-a-skillet/ They ...
0
votes
0answers
29 views

How to make Krave like shells?

How can I make a shell which has the same texture and taste as the shells on Krave Cereal? I'm wanting to make my own with my own filings but have no idea where to start. On the box it says ...
1
vote
1answer
71 views

Raw meat in washing up water

We've been having a bit of a debate - my approach to washing up is to get hot, clean, soapy water and then to wash cutlery, plates, bowls and glasses first, before moving on to crockery and finally ...
3
votes
3answers
199 views

Peking Duck - why do they take my duck away?

When I go eat at Peking Duck restaurants, they always bring a delicious duck over, present it to me and friends or me and family members, then they proceed to slice a few pieces onto the little buns, ...
-5
votes
1answer
69 views

If salt loses its flavor, how can you season it?

I have a shaker of salt on my table, and (fingers crossed) it still tastes salty. But I'm concerned that someday it will lose its saltiness and then I wouldn't know what to do. Is there something you ...
0
votes
0answers
41 views

How is knowledge shared among chefs? [closed]

I'm curious how do recipes and knowledge spread in the restaurant industry. Say some chef invents a great recipe. Will he share with other chefs ? other chefs from a different city ? Is something like ...
1
vote
1answer
43 views

Can I substitute potato starch (katakuriko) for cornstarch in a cookie recipe?

I have a cookie recipe that calls for cornstarch. I was wondering if I could substitute it for potato starch (katakuriko, in Japanese).
2
votes
1answer
43 views

How can I successfully glaze asparagus?

I've tried making this recipe a few times, and the glaze never really sticks to the asparagus. I feel like there should be a better technique for getting glaze to adhere. Is there a better technique ...

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