All Questions
3
votes
2answers
147 views
What are the authentic traditional ingredients for Naan bread?
I would like to know what the authentic and traditional ingredients for Naan bread are. There are many recipes that use some ingredients but not others and the cooking method are not always the same. ...
4
votes
1answer
78 views
Can I make gyoza with raw meat?
I know it's traditional to make gyoza filling with raw vegetables, but is it also made with raw meat, or should it be cooked first? With other types of dumplings I usually cook the meat before adding ...
7
votes
3answers
109 views
How do I accurately take a chicken thigh's temprature?
I tried to bake chicken thighs the other day and I used my Probe Thermometer to tell me when they were done. Well it seems that I did something wrong when inserting the thermometer because the thighs ...
6
votes
2answers
365 views
Is bread that can go mouldy better than that which does not?
I've recently moved from Holland to the UK, and one thing I've been noticing is that the available bread here (which I feel is highly inferior to Dutch bread) does not go mouldy. When left in the ...
3
votes
2answers
102 views
Green rhubarb safe and tasty for use like red?
My mom in her earnest harvested her rhubarb early and sent me stalks that are indiscernible from celery. It tastes very tart which I like but has very faint "rhubarby" flavors. A couple applications I ...
1
vote
2answers
79 views
How to soften diced meat that was has had too much of its juices leave from being cooked too long?
I have a bad habit of wanting to over cook meat on the frying pan. It's from a phobia that any juices or red/pink coloring inside the meat may contain bacteria/germs etc. So when I cook diced meat on ...
2
votes
1answer
51 views
Potato and Macaroni Salads soak up all the mayo when I store them
When I make either potato or macaroni salad, I always have a problem the next day with the salad soaking up the mayo so it looks like there was no mayo added. I DO feel that I add a good amount of ...
3
votes
4answers
142 views
Pulled pork substitute- How do I do it?
I want to emulate pulled pork for my non-pork eating friend (semi-Jewish, read: no pigs, it doesn't have to be technically kosher). What cut of beef would achieve a similar texture? The closest I've ...
0
votes
1answer
84 views
Is it safe to eat sauteed onions left at room temperature?
I made a big pot of sauteed onions and garlic (~9 onions and a head and a half of garlic), and forgot to put it away overnight. It was probably off the fire for around 8-10 hours... Is it safe to ...
14
votes
1answer
250 views
How do you make Welch's fruit snacks?
The ideal goal is to replicate something similar to Welch's Fruit Snacks. We want something that is firm, flavorful, and not sticky. Has anyone come up with a delicious fruit snack recipe?
Here is ...
0
votes
2answers
85 views
How to correctly infuse cream into vegetables
I tried to cook a butternut squash curry, and I feel that the squash wasn't exactly "infused" with the sauce. I've had similar experiences with making gratin, and I feel I may be making the same ...
-3
votes
0answers
57 views
Pickled Onions In Hot Dogs [closed]
I have tried using Pickled Onions: as an alternative to, Frying Fresh chopped Onions, which is time consuming and being a lazy cook, wanted to avoid all the hassle cleaning a, "Greasy" frying pan ...
0
votes
0answers
84 views
How are commercial protein bars made so dense?
I am trying to make protein bars at home from protein powder and natural sweeteners. I have basically all the ingredients mentioned on the pack, but mine come out much softer, whether or not I cook ...
0
votes
0answers
60 views
Best book(s) to learn the art of cooking? [closed]
I've browsed through a few "best book to learn to cook" questions, but the questions weren't specific enough for me. So here are my interests:
I don't want a cookbook with any recipes; I want to ...
1
vote
3answers
123 views
Adding baking powder as a final step
Being someone that bakes infrequently I prefer to have plain flour on hand and add baking powder rather than purchase self-raising flour. Something I've noticed recently by experimentation and further ...
2
votes
1answer
77 views
What cooking methods prevent the gaseous side effect of sunchokes?
I'd love to eat sunchokes (aka Jerusalem artichokes) more frequently, but the side effects (gas, abdominal discomfort) are a bummer. In a home kitchen, how can I prepare the sunchokes to prevent this ...
0
votes
1answer
105 views
What is the shelf life of my home made coleslaw dressing?
I made about a gallon of dressing today from Kraft mayo, apple cider vinegar, and sugar. What is the shelf life of this?
Also, what is the shelf life of balsamic vinegar, salad oil, garlic, honey, ...
3
votes
2answers
134 views
How to get stable and long lasting high temperatures in charcoal grill?
I have Weber one touch spherical grill (18.5") and trying to cook steaks with direct heat.
I place steaks when grill thermometer shows 450-500F, but after 2 or 3 minutes temperature starts dropping ...
2
votes
1answer
58 views
Effect of adding wet ingredients to dry when making bread?
I inadvertently omitted the eggs from my challah recipe, but realized this only after the final step of mixing in and after fully incorporating the flour. Rather than throwing everything away, I ...
2
votes
1answer
48 views
Can I use cornstarch in fondant icing?
Can I use cornstarch instead of gelatin in a fondant icing? If so, what is the needed quantity of cornflour/starch given that the original recipe asks for 1 teaspoon of gelatin?
I want to know ...
6
votes
6answers
245 views
Does a home produce refrigerator exist?
It seems there are many foods that benefit from 50 to 60 degrees Fahrenheit / 10 to 15 degrees Celsius storage temperature--herbs, peppers, tomatoes, etc. As it stands, I store tomatoes and some ...
9
votes
3answers
231 views
Why boil rice first when steaming rice?
Why do people suggest boiling rice before lowering the heat to low, when making steamed long grain rice? What happens if you don't wait for it to boil and go straight to simmer phase?
0
votes
1answer
45 views
candied mints storage and transporting long distance
I'm making mints for my nephew's wedding (containing powdered sugar, butter, white syrup). The wedding is in August. I have to travel more than 1,000 miles to wedding. I have two questions:
If I ...
5
votes
3answers
293 views
When to add fresh basil to a tomato sauce?
Is it better to add fresh basil to a tomato sauce and then let it cook for say, 10 mins, or wait till the end and add just before serving?
2
votes
2answers
148 views
“Dry” foods from slow cooker
I know the basic usage of slow cooker is for stews, soups, pot roasts and various other foods that have high water content - essentially, simmered in some kind of sauce, which then is part of the ...
-1
votes
2answers
77 views
How do I freeze a pork butt roast? [closed]
We made a 7lb pork roast and after dinner wanted to freeze the left over (about 5 lbs). What's the best way to keep the meat good?
4
votes
1answer
149 views
Is there something wrong with the corn kernels that don't pop?
Usually, at the end of a bag of popcorn, or when you pop your own on the stove, there is a certain number of kernels left unpopped. Why is that?
Is there something that changes in the kernels that ...
3
votes
2answers
140 views
What's the trick to wrapping tightly in plastic wrap?
In grocery stores, they seem to have some trick for wrapping produce and other items tightly in what appears to be standard household plastic wrap. At home, I always struggle to get a nice airtight ...
2
votes
1answer
81 views
How to reduce the bitter taste in broccoli rabe
My typical way to cook broccoli rabe is to saute it in olive oil, garlic and red pepper flakes for a few minutes and then eat it just above room temp. While I don't mind the bitter taste others do. ...
0
votes
1answer
124 views
What should I use to build a parrilla?
Basically, I just need the grate. From what material should it be made, to make it food safe?
Any idea how I can obtain it in a reasonable price?
Per Wikipedia (emphasis added):
Asado (Spanish: ...
0
votes
1answer
58 views
Refreezing already thawed bread
I bought a loaf of bread some weeks ago, which the lady behind the counter explained was frozen (because it was leftover). This was okay for me. The bread was still frozen when I bought it and I let ...
2
votes
5answers
243 views
What do I need to get started with American style Barbecue?
With summer on the way here in the UK, I'd like to start trying some American style BBQ - ribs, pulled pork, brisket etc. as well as perhaps the odd steak and even pizza - with a relatively limited ...
1
vote
1answer
61 views
Shirred eggs elements
I've found a number of recipes online for shirred eggs.
Some have a fat (cream, ham) beneath the eggs; others don't (except for a bit to grease the ramekin).
Some have a cheese (Parmesan, Cheddar, ...
1
vote
2answers
112 views
Help freezing chicken breasts
I buy a huge bag of chicken breasts at Costco (great deal...nice portions), but they come in this huge zip-top bag that was meant for food service. Each breast is individually frozen, just not ...
1
vote
2answers
125 views
Homemade coconut milk in coffee compared to store bought
I've been making my own homemade coconut milk recently because I don't like the list of ingredients (thickeners, emulsifiers, etc.) typically found in store-bought coconut milk.
The problem is, I ...
4
votes
3answers
213 views
Do more peppers mean more heat?
I see a lot of the hottest foods having multiple peppers used in their sauce, with the infamous ghost peppers being among them. If the ghost pepper is the hottest pepper in the dish, do the other ...
1
vote
0answers
102 views
Is there a cholesterol-free substitute for egg noodles?
As the title says, I am looking for noodles that I can use to replace Japanese egg noodles, that are also low in LDL cholesterol.
Can someone please suggest an alternative that is similar to egg ...
0
votes
2answers
181 views
Should flour be thrown out past its expiry date?
As the title says, is it safe to consume flour once its past its expiry date or should it be thrown away?
5
votes
1answer
131 views
How can I tell which fruits etc. contain proteases?
After my second attempt at making a ginger mousse with gelatin and finding that it fails, I've discovered that fresh ginger contains a protease. I knew that pineapple does, and that it complicates ...
3
votes
1answer
87 views
Do all varieties of cocoa naturally taste bitter?
Very simple question. I bought some roasted cocoa seeds and tasted them, they have a slight "bitter" flavour and not "sweet" as I imagined when I was a kid.
Now, chocolate is made by adding sugar to ...
1
vote
1answer
185 views
What kind of cheese is the result of boiling milk with vinegar at home?
With this recipe http://www.wikihow.com/Make-Cheese-at-Home, which out of the following required cheese will I get at home?
...
1
vote
2answers
65 views
Can I increase the cocoa content in fudge?
I've been using a standard fudge recipe that works great, and yet I only wish was that it was even more chocolatey, with more cocoa taste. If it was less sweet that would be fine, too. Can I ...
1
vote
1answer
123 views
How do you make whole-wheat bread less crumbly? — (Without adding gluten)
I usually make bread with 100% whole wheat flour, but I have never been able to make good sandwich bread that way, because it is does not have a very elastic texture to it.
I have heard of adding ...
0
votes
1answer
75 views
dark black furrows in sweet potatoes
I have a large jewel yam. I peeled, diced, and boiled it with sugars and some spices. When I peeled it, I noticed there were deep darkish furrows in the potato, like spots where sprouts had been but ...
2
votes
1answer
84 views
Brown Rice vs White Rice in Stuffed Pepper
I often make a stuffed pepper in my crock pot stuffed with a ground meat and rice mixture. For liquid, I pour some tomato juice into the pepper. I used to make it with white rice, and it worked ...
2
votes
3answers
337 views
How can I attach printed rice paper decorations to cakes / cookies?
I bought some printed rice paper decorations (flat circles of rice paper printed with edible ink) for my son's birthday party. I'm not sure what the best way is to attach them to cakes / cookies and I ...
3
votes
3answers
196 views
Looking for an Italian cheese similar/identical to the French Brie
I am looking for a an Italian cheese that I can use as substitute to Brie.
It should have the same consistency and creaminess, as well as delicate flavour.
Any suggestion?
EDIT: This question could ...
3
votes
0answers
41 views
Resource for combining flavors [duplicate]
I'm wondering if there is some online resource that compiles different flavors and their combinations.
I'm imagining some site that I could search one tag or several, say "orange" and "cake", and ...
4
votes
1answer
141 views
How to shape the perfect bao dough
I made char siu bao for the first time last night and followed this recipe to make the dough. It came out great tasting but bad looking- I couldn't find advice on how to shape the bao correctly. Are ...
2
votes
2answers
88 views
Looking for an accurate nutrition database
I hope that this is the right place to ask this question. My problem is that I wish to plan a diet for myself but - nearly - every database has different values for the same food. How do I know which ...
