0
votes
0answers
42 views

how to make a dry non alcoholic martini with olives Classic no frutty tutti stuff

Hi in the past two days I have learned more about non alcoholic wines and gins I miss my dry gin martinis on the week ends! So far I found out that Ariel makes a nice white wine and Arkay gin (...
0
votes
1answer
36 views

Brisket: separating the flat from the point prior to smoking

Is it possible to separate the flat from the point prior to smoking whole brisket without messing either piece up? I have a limited time to cook before an event and I'm thinking if this would work, I ...
1
vote
1answer
43 views

Do roasted almonds have similar calcium value to raw ones?

I have stopped consuming any kind of dairy so I need substitutes for, among the rest, calcium. I've been advised to eat almonds, but I dislike the taste and texture of the raw ones. When I grabbed a ...
-1
votes
0answers
10 views

Regarding lifespan of unrefrigerated roast beef [duplicate]

I forgot my two small roasts in the trunk of my car for two 1/2 hrs from grocery store. It it is 74* outside and muggy. When I retrieved them, sealed tight and in a shopping bag, they had dew on them, ...
36
votes
3answers
7k views

What does the “bagel” setting on toasters do?

Usually, I put slices of bread in my toaster. Sometimes, I toast bagels. On my toaster, there's a little button that says "bagel". How does this setting toast the bagel differently?
1
vote
2answers
72 views

What is the difference between Chapati and a Paratha?

I have heard of folding a chapati dough while kneading to form a triangle. How is it different from not folding it? How does folding to a triangle and rolling a chapati makes the difference?
1
vote
1answer
82 views

How is flambéing different from just adding alcohol?

A wonderful recipe in a book says: Slightly roast pepper with oil, then deglaze with brandy and light it up immediately, wait for the flame to go out. [Then add other ingredients] Since that ...
0
votes
1answer
29 views

Why are nectarine pits different colors?

Some nectarines have a dark reddish pit, while others have a much lighter tan color. Why is this? Are they different species?
0
votes
1answer
74 views

How can I remove the greasiness from my ice cream?

I am using 35% whole cream and 3.25% whole milk to make my home made ice cream and it leaves a greasy aftertaste. How can I improve this? glucose de 46, skim milk powder modified cornstarch sugar ...
1
vote
0answers
55 views

How to better combine preserved eggs with strong ammonia smell with other foods?

How to better combine or use preserved duck eggs with strong ammonia smell with other foods? Specially if will get rid of or at least alleviate the strong ammonia smell.
1
vote
4answers
100 views

how to cook nondescript venison in a cast iron pot so its tender?

Imagine you bought a piece of venison (unknown which part of the body, and exact species unknown, but probably red deer), and I have only a Le Creuset cast iron pot to prepare it. What would be the ...
1
vote
3answers
98 views

Time&Temperature vs energy needed for molecules structure's changes

Recently I've read an interesting post about time vs temperature (Time vs. Temperature - What changes what?) I've been thinking about this problem for a long time. and I'd like to share an idea.. "A ...
8
votes
3answers
1k views

How to loosen peanut butter in a sauce

When making a peanut butter based sauce, how can I loosen the peanut butter and even out the consistency ? I tried adding a bit of hot water and mixing them, but even after simmering for a while in ...
0
votes
0answers
24 views

What are the components of the raspberry citrus flavor in Mountain Dew Voltage?

I'm trying to create an equivalent home-brewed soda and if anyone has insight into the possible flavoring components that would be used, I would appreciated that. Would you use essential oils? As well,...
5
votes
1answer
222 views

How do I boil down a gravy?

I'm following a recipe that required an hour of simmering, first 30 minutes covered, then 30 minutes uncovered. I guess I didn't get the simmer correct as by the end of the hour; the liquid should ...
0
votes
0answers
33 views

How to make a Soylent powder smoothie not taste like Soylent, using a single ingredient? [closed]

The soylent powder has a special taste... I'm looking for a single ingredient that would make soylent-based smoothies not taste like Soylent, when added in reasonable quantities. So far I tried ...
2
votes
2answers
91 views

Mango chutney freezable?

I have a recipe for mango chutney. Besides the mango, the ingredients are apple cider vinegar, onion, red bell pepper, and various spices. The recipe makes quite a bit, and I don't know if it would ...
4
votes
2answers
178 views

How to butter and flour the chimney of a bundt form

I recently baked a rather sticky cake which called for a bundt pan. When I use a standard cake pan, I first put on the fat (either pouring oil and swishing it, or smearing butter with my fingertips) ...
0
votes
1answer
55 views

Should I use oil to stop the steaks from sticking to the grill?

I tried grilling my steaks on a little sparse steel grill in a convection oven. They came out great, with one annoying issue: they stick to the grill and have to be ripped off. This both damages the ...
1
vote
1answer
45 views

sushi rice vs pudding rice

I've done sushi a couple of times, successfully I must stress, and while in sainsbury looking for it I came across the pudding rice which looks exactly the same as the more expensive sushi counterpart....
-1
votes
0answers
26 views

Can pickled pepper oil be used as cooking oil?

I have about a half jar of pure pickled pepper oil as I have recently used up all of the peppers. The oil is a strange translucent color of yellow; I'm imagining a cup of highlighter fluid (if there ...
3
votes
1answer
44 views

Scraping Caramel for Flan

America's Test Kitchen proposes the following recipe as their "Perfect Latin Flan" (pg. 785, The Complete America's Test Kitchen Cookbook 2001-2016): This recipe should be made at least 1 day ...
1
vote
2answers
92 views

What is the purpose of baking powder in batter?

In particular, what is the purpose of the baking powder in this recipe: http://www.wearesovegan.com/korean-cauliflower-bites/
0
votes
0answers
42 views

What is tomato sauce cooking time?

I tried the longer cooking time of 60 minutes while I have seen recipes call for 20 minutes, The taste came heavy but it felt like only tomatoes and somewhat like ketchup, I added onions, garlic ...
2
votes
1answer
80 views

Best internal temperature for chicken?

I understand that, in order to cook chicken safely, the chicken has to be 175f or 79c. But is there a temperature for the different cuts of chicken that improves the flavour of the chicken?
-1
votes
0answers
25 views

what should i do to solve the bitter taste of pudding… i added pineapple in it [duplicate]

Ok, so the recipe is like this: I made the custard and added it to condensed milk and then boiled it. I then added crushed pineapples and cooked at low heat. Allowed it to cool and pour it over some ...
2
votes
0answers
23 views

CaCl2 and cheese making

I am learning to make cheese. I am reading up. I have questions. What is the use of Calcium Chloride (CaCl2) in cheese making? Amazon sells CaCl2(H2O)n hydrolysed Calcium Chloride at ~$8 for a 4 oz ...
2
votes
1answer
89 views

Why isn't liver bitter?

I know that the liver is the organ that produces bile. I also know that it has a lot of bile ducts leading to a hepatic duct. Given that all of this bile duct and bile is in liver and bile is bitter(...
2
votes
0answers
105 views

Identify this dessert

One of the best desserts I've ever tasted came from a restaurant which no longer exists, and I am trying to identify what it might be called and how to prepare it myself. It looked sort of like a ...
1
vote
1answer
57 views

Question on yeast quality?

I'm about to buy some ingreadients for a bread recipe which calls for quick yeast. I looked up some info and basically it looks like quick yeast is instant yeast, so first off if I could get a ...
4
votes
2answers
522 views

Is there a way to make ham in a casserole less salty?

When I was pregnant, my mother-in-law helped me make several casseroles to freeze. We're still eating them, but the ones with ham have had some problems. At first, it was just ham, vegetables, and ...
1
vote
0answers
55 views

Can I make Chocolate Chip Cookies last for months by adding preservatives?

I have a small cookie business and I would like to start selling packaged (soft baked) cookies, that last longer than a week, hopefully a few months. However, cookies prepared with fresh ingredients ...
1
vote
0answers
28 views

how to clean ginger residue from my plastic juicer containers?

I was juicing unpeeled ginger over the weekend, and even though I washed both the main juicing chamber/Auger housing and the juice container after using them, they seem stained, with slightly sticky ...
2
votes
1answer
75 views

Cooking with sourdough starter

I have recently begun a sourdough starter. General advice is to throw away half the starter every few days then feed what remains with additional flour and water. Is there a reason why most ...
0
votes
2answers
55 views

Old, unpasteurized orange juice has extra tang

I've been buying unpasteurized orange juice recently for its richer flavor, as compared to pasteurized OJ. I've had some sitting in the fridge for about a week, and upon tasting it just now I noticed ...
0
votes
0answers
44 views

Is Bottle gourd and white pumpkin same?

I would like to know whether the Bottle gourd and white pumpkin both are same? I found no answer in googling.
0
votes
1answer
60 views

dill pickles jars don't seal

My mother taught me from her mother that you don't have to do a hotbath to make dill pickles. this is my first ever batch on my own. I use vinegar, water, pickling salt and alum for the liquid. i ...
3
votes
2answers
271 views

Low sodium French Bread or Baguette

Is it possible to make low sodium French Bread or Baguettes? My husband is on a low sodium diet and will only eat French Bread. I know there is a relationship between yeast and salt.
1
vote
0answers
54 views

Slow cooker bourbon meat recipe bitter

I have a recipe for bourbon braised spare ribs which calls for boiling the following sauce in a pan and then pouring it over 1lb ribs (boneless or bone in) and braised in the oven for several hours. ...
2
votes
2answers
124 views

Why are holes punched into rice packages?

When you buy imported rice in the store, there are often rows of tiny holes punched into the plastic bags. What is that for? Doesn't it contribute to spoiling and spreading of bugs?
-1
votes
0answers
82 views

how can I remove salty taste from my cake?

I was baking cake.But its taste was salty and It was not good.What is the reason behind it?please help me.
2
votes
0answers
44 views

Cleaning pressure cookers advice

So, I'm not too sure if there's a stack website that talks about cleaning but I figure I can ask the experts chefs! I wanted to cook some rice in my pressure cooker earlier and when I opened my lid, ...
-1
votes
1answer
76 views

How long is bread “Safe” in the fridge?

Now I know bread shouldn't be kept in the fridge, but I had leftover garlic bread from pizza stored in the fridge for two days. I warmed it up and ate them (I was really lazy today haha). then I ...
2
votes
1answer
30 views

Over salted kimchi

I made sprouted soybean kimchi but it turns out I used too much salt. Is there a way to compensate for that now or is it too late to save the taste ?
0
votes
1answer
61 views

How to neutralize vanilla flavors

Is there any taste that neutralizes or balances out with vanilla? Mostly just curious if there is anything that neutralizes the flavor of vanilla.
-1
votes
0answers
59 views

Are these greens 苦木? [migrated]

My garden neighbor gave me these greens. Is this 苦木? My neighbor said it is ku3mu4. Did I spell it correctly? What is it called in English?
-1
votes
0answers
24 views

Beef stew in mason jar gone bad? [duplicate]

I made a big batch of beef stew in my crock pot. I refrigerated it after letting it cool down for 6 hours so as not too put a big hot batch directly into the fridge. I had a bowl the next day and it ...
1
vote
2answers
46 views

How to make round Seitan sausages

I'm steaming my seitan (after I wrap it in foil), but it's hard to get it in perfectly round sausage shape. On the other hand, the seitan sausages I buy in stores are always perfectly round like a ...
-1
votes
0answers
25 views

How much baking powder or baking soda should I use for one cup of gluten free flour? [on hold]

How much baking powder or baking soda should I use for a recipe that calls for one cup of gluten free flour ?
1
vote
2answers
51 views

Preserving vegetables in the fridge

I have a very challenging task every time I buy vegetables in preserving them even though I have a refrigerator at home. Tomatoes, carrots, beets, and bottle gourd always collect moisture in the ...

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