3
votes
1answer
42 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
91 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
41 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 ...
-1
votes
0answers
51 views

How can i cook beef masala curry? [closed]

Any one please explain to me how to cook beef masala curry?
2
votes
1answer
79 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
88 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
104 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
54 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 ...
3
votes
2answers
510 views

ham in casserole is too 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
53 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
50 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 ...
-1
votes
0answers
44 views

What is comparable to All-Clad Programmable Slow Cooker [closed]

I used my son's All-Clad Programmable Slow cooker and loved it . Problem is it was the 12 qt and cost upwards of $375 at William Sonoma. I put my large roast in it, potatoes,carrots,onions, everything ...
3
votes
2answers
269 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
121 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
80 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
75 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
28 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
60 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
votes
1answer
67 views

is it bad to grind a things when it is hot? [closed]

I know that we should not grind things when it is hot. Whether grinding a things at hot will make any taste difference. If so, give me the reasons for it.
1
vote
2answers
42 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
24 views

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

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
50 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 ...
1
vote
1answer
65 views

Impossible to manage sticky dough

Even after finding many people with my same problem and some nice answers, nothing really works. I have watched many youtube tutorials on how to handle and shape sticky dough but believe me, I have ...
-1
votes
1answer
38 views

Does Boursin cheese always contain garlic?

Does French Boursin cheese always contain garlic?
0
votes
1answer
58 views

Can I substitute buttermilk by curdling coconut milk with acid?

I love to bake but can't justify buying buttermilk for the odd time a recipe calls for it. Instead, I add vinegar to milk to replicate the buttermilk.(it works perfectly). At the same time, I LOVE ...
1
vote
0answers
23 views

Greece salad dressing stay good in the fridge? [duplicate]

How long will homemade Greece salad dressing stay good in the fridge? with garlic, extra olive oil, sea salt, lemon juice, oregano dried and basil dry and wine vinegar.. if I made like 2 liters for ...
4
votes
1answer
98 views

Can the skin of lychee be used for anything?

We recently saw and picked up some lychee from the grocery store. It appears that the skin is inedible, but my girlfriend is wondering if it could be used for anything. Should the lychee skin just be ...
1
vote
1answer
40 views

Can rasam, a South Indian recipe, be boiled at high temperatures?

One of my friends said "rasam" should not be boiled at high temperatures but he hasn't given any reason for that statement. Is it true? If so, could you give me the reason?
0
votes
0answers
35 views

Using fermenting muesli to make muffins

I make a large bowl of Swiss muesli for summer meals. The basic ingredients are 1 part yogort, 1 part almond milk ( could be soy or regular milk), 1 part muesli mix (I like to use Alpen cereal) and ...
4
votes
2answers
109 views

Conflicting instructions from different sources: roasting chicken

Thomas Keller recommends bringing a chicken to room temperature before roasting. Peter Meehan and the Lucky Peach gang recommend chilling a chicken before roasting, as a fan describes here. Either ...
-1
votes
0answers
22 views

Made my own garlic and chive butter, what is the shelf life? [duplicate]

The process I used was 2 cups of butter in a hot pan, some roasted garlic and chive, and salt and pepper. I warmed it for about 5 minutes then transferred it to a container. I use this butter to ...
0
votes
1answer
49 views

Can I microwave cooked and peeled prawns?

I brought these marinated cooked and peeled prawns from Tesco for my lunch at work. Can I heat these up in the microwave so I can enjoy them warm/hot, and if so how long will they take to heat?
1
vote
1answer
42 views

Why does my bread rise unevenly or from the bottom in the oven?

I recently started baking loafs from a sourdough starter for the first time. I fed and maintained the starter for 8 days before using it the first time. On the first bake my loafs rose unevenly and ...
1
vote
2answers
50 views

Can I use unsweetened baking cocoa raw, or do products with it in it need to be cooked?

I'm asking because I found a recipe online for an ice cream that calls for baking coco, but doesn't call for cooking. I've used baking coco before to make hot chocolate, but it seems that it wouldn't ...
0
votes
1answer
58 views

Pan sauce without meat

I like pan sauces with my chicken or beef, but prefer the meat cooked over cast iron. Pan sauces apparently don't work well in cast iron, and should be done in a stainless steel saute pan. How can I ...
0
votes
2answers
69 views

How to substitute canned Apricots with fresh when cooking

My recipe calls for canned apricots, but I have fresh. What do I need to co to make sure the recipe is successful.
0
votes
2answers
57 views

Store bought Mayonnaise is too vinegary?

I haven't made mayonnaise myself but the one Ive liked while eating out, is the one that tasted like a 'smooth creamy salt-sugary eggy' paste. However I happened to buy a bottle of imported mayonnaise,...
6
votes
4answers
2k views

Is it okay to freeze a cheesecake for a shorter period of time as opposed to chilling it longer?

I'm sure this has happened before... you're bringing the cheesecake to the party, only to realize the recipe you're using tells you chill it for 12 hours! Is there any way around this? Will it come ...
4
votes
3answers
96 views

Kimchi not very fermented, did not expand or get juicy

I just made some kimchi for the first time. Three heads of Napa cabbage. I put it in glass jars and left lots of room. It has been a day and and a half at room temp. and I still don't think it has ...
0
votes
2answers
55 views

What is the cons of using high temperature/low water to cook curry?

I cook curry with curry power. (This kind.) They said pour it in water under medium heat. Sure enough after some time it starts thickening. When it is thick enough I considered this ready to eat. ...

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