7
votes
2answers
750 views

What is the source of smoky flavor for barbecued foods?

What exactly gives charcoal barbecued food the smoky flavor? Does smoky flavor happen if you burn wood to make coals and then use the coals to cook? Or does it only happen when you use store bought ...
0
votes
1answer
86 views

Why tandoori chicken does not dry out despite the high heat

Indian tandoori chicken is cooked in a tandoor oven, with heat reaching 900F. How come the chicken does not dry out? Because of the yogurt marinade?
2
votes
0answers
27 views

Best way to preserve nutrients while dehydrating fruit and veggies

I am getting into fruit dehydration (and maybe of other foods) for backpacking. I'd really like to backpack with my own made food as much as possible and reduce vitamins and minerals supplements to a ...
1
vote
1answer
40 views

What can I add when I make a loaf with pancake batter mix?

I have two questions. One specific. One general. First: I am a beginner at cooking. But, I have learned a few things. I try to experiment without going crazy. I have found that altering a recipe can ...
1
vote
1answer
32 views

Rice pilaff preparation on bbq grill

I've just bought a new BBQ grill "Sunday One Tower". I am beginner to grilling and now I wonder how to prepare rice pilaff on my grill. I think I need a Soap stone with Frame and then place a bowler ...
2
votes
0answers
23 views

Quantities of lactose, lactic acid, and other metabolites in yogurt

It's common to see vague statements about how people with limited lactose tolerance may be able to eat yogurt, because the bacterial fermentation eliminates some of the lactose. However, I haven't ...
1
vote
0answers
50 views

Sliced white American cheese [duplicate]

I left a 5 pound block of sliced white American cheese in my car all day it was hot out like 75/80 it was very soft I put it in the frig is it still good to eat
1
vote
1answer
54 views

How can I cook with worcestershire sauce in a pan without leaving an impossible to remove char on the pan?

When I cook hamburgers inside, I do it in a pan on stove top. I usually use worcestershire sauce, but it seems that when I do it gets cooked onto the bottom of the pan. No amount of soaking makes it ...
2
votes
1answer
61 views

Using Vinegar to Cut down on Spice

I've read recommendations on cutting down the spice of a sauce using butter, oil, fat, yogurt, and cream; however, I've tried all those and they don't seem to do the same type of balancing as adding ...
1
vote
0answers
31 views

Bottling cream-based salad dressing. Preservative advice?

I would like to bottle my home made salad dressing that is mayo- and cream-based. I was wondering what kind of preservatives I could use to lengthen shelf life. Also, I am using garlic powder as an ...
1
vote
2answers
70 views

How to keep Indian curry made with condensed milk from separating

The Chicken Korma recipe that I've been making always seems to separate near the end of preparation. This ranges from small lumps forming too yellow water raising to the surface. I read through the ...
14
votes
3answers
3k views

Does soy sauce expire?

Being mostly made of salt, I often used soy sauce well beyond (as in "two years and more") its expiration date without ever having a problem. Is that a bad idea, and did I actually take some health ...
-1
votes
0answers
69 views

Why the changing non-vegiterian symbol logo size as per different SKU size? [closed]

I know the chicken symbol size but when I see packets of chicken products then I find different sizes of symbols for different sizes of packets like 250g, 500g, 1000g. So why this symbol changing of ...
-1
votes
0answers
46 views

How to check fresh chicken & frozen chicken?

Please give me suggestion how to check fresh chicken and frozen chicken when i getting both chicken in my hand then i was confused which is fresh and which is frozen so please give a small ...
0
votes
0answers
51 views

Why does some frozen food puff up when defrosting?

I know freezing is supposed to make foods expand but it seems that two pre-packaged sealed food items that I have in my freezer seem a bit puffy (chicken curry and chicken dumplings with cabbage) ...
1
vote
2answers
56 views

How to simmer bone broth safely with an overnight pause?

I'm making broth using beef bones and vegetables. I started by roasting 3lbs of bones with a bit of meat on them in the oven. Then I added them to a large stockpot, covered with cold water, and added ...
0
votes
0answers
59 views

how long before bacteria set in already cooked food? [duplicate]

My boyfriend buys precook food all the time, and thinks you can let it sit out for hours and is eatable! I've tried telling him that is why we always have the runs! How long do we have before it's not ...
0
votes
1answer
84 views

Cooking qualities between Glass and metal pans

I have this recipe that is of the cake family. The base is canola oil and sugar. Whenever I cook this pan in a square glass pan it cooks perfectly. However, when I use metal pan it doesn't cook ...
1
vote
1answer
66 views

How can I safely transport cooked food in warm weather? [duplicate]

I've a factory of 300 people and I serve them lunch everyday. At the moment the kitchen is adjust-en with the factory but I have to move the kitchen asap to a place around 20kls. far from my factory. ...
1
vote
1answer
51 views

Damage to freezer food after a power outage [duplicate]

My freezer went without power for 70 hours while we were out of town. The power was restored before we returned and refroze everything. The unit was full and did have some solid ice packs within. ...
9
votes
3answers
926 views

Substitute For Cream of Tartar

I recently bought tartar sauce instead of cream of tartar as my recipe said. The thing is I can't decide if tartar sauce is the same thing as cream of tartar. Please advise whether I can use this as ...
3
votes
1answer
68 views

Fixing a beef broth with too much celery seed

I cooked a large crock pot of beef bone broth. I didn't have any veggies so I used garlic salt, onion powder, celery seed and bay leaves with my beef bones and about 4 quarts of water. I didn't ...
0
votes
1answer
42 views

Cooking protein marinated in yogurt

I'm currently on a no-dairy and low sugar diet. I thought to marinate lamb in yogurt, but some of the yogurt got stuck to the lamb afterward and I cooked it anyway. I think the yogurt gave it nice ...
0
votes
2answers
66 views

Name of a cheese they prepare in Switzerland

When I was in Switzerland, the cooks prepared a special Swiss type of cheese and I've been wondering how this was called. It looks a bit like doner kebab(in the sense it is on a stick and they used ...
1
vote
0answers
50 views

Is it normal for the colour of the cooked lentils to change overnight even when they were kept in fridge?

Last night we cooked the lentils in a pressure cooker 20:00. They were on the kitchen shelf for about 3 hours before I put them in fridge. I took them out in the morning at 9:30, and took them to ...
0
votes
2answers
91 views

What do you call people that eat fish but not meat?

Is it proper to identify people who eat fish but not meat as a class of vegetarians, or is there a better word to describe these group of people (who generally find pulses including beans, broad ...
0
votes
0answers
27 views

The next level of spices (Indian cooking)? [duplicate]

Normally Indian dishes are spiced up with chilli, turmeric, coriander and pepper and that seems enough for most cases. However when I go to the supermarket these days, there seem to be too many exotic ...
0
votes
1answer
74 views

Do vegans eat honey? [duplicate]

We all know that besides what vegetarians don't eat (meat and fish), vegans also don't eat eggs. But do vegans eat honey, and, if not, then what do they consume in place of honey when they have a ...
2
votes
1answer
48 views

What is your training regimen for developing your palate?

Hope this question isn't too broad, but one area I have struggled with is developing the ability to identify and isolate flavors in dishes. How do you train your palate to recognize those flavors? ...
7
votes
2answers
250 views

How can I ensure that scrambled eggs will be fully cooked?

I have some sort of digestive intolerance towards eggs that are not fully cooked, although I can handle some softness in egg yolks. In the case of fried or boiled eggs, this means that the whites are ...
10
votes
4answers
3k views

When is it OK to cook a burger medium?

When does it seem to be OK to eat burgers cooked medium and sometimes not? I live in the UK and for many years it has been well-instructed that you cook your burger through to ensure that any ...
3
votes
2answers
67 views

how to make shiny figures for cake decoration?

I am wondering how are the little figures on this cute cake are made? Whats the material and where can you buy molds and casts to shape them? and how are they so shiny?
3
votes
1answer
81 views

Why are predominantly grapes an ingredient in wine?

Commonly, wine is defined as an alcoholic beverage made from fermented grapes. In contrast to this, wines made from other fruits are called fruit wine (except mead, cider, perry for historical ...
0
votes
0answers
11 views

How to prevent hardening of fish food? [migrated]

I have an issue of hardening of fish food in open jar. Now you may ask, why you kept the jar open, its because , this jar is a automatic fish feeder. See here So the compartment rotate with top ...
1
vote
0answers
69 views

Setting up new peri peri takeaway [closed]

I am planning to set up new peri peri takeaway. I was able to make my version of hot peri peri sauces and marinade. However, I am not yet able to make the lemon and herb sauce and marinade. I am ...
0
votes
0answers
34 views

how to make good tasting grain free homemade pasta - any suggestions [closed]

I am looking for a grain free pasta recipe that mimics semolina pasta as much as possible b/c frankly the sweet Italian won't eat those vegetarian alternatives - if it doesn't look and taste similar ...
0
votes
2answers
114 views

I need a substitute for acids in my food.

I can't have any acid in my diet, so I need a good substitute for it for my dishes. Like lemon, orange, citric acids and vinegar. Thank you
3
votes
0answers
106 views

Can a water bath be used to bake brownies?

I've never used a water bath when baking, but I know that people use it for baking cheese cakes (i.e., placing the cheese-cake form in a container with water), so I was wondering if the same concept ...
1
vote
1answer
62 views

Dense and gluey centered cake problem

I tried baking a cake for the first time. The brief procedure I followed was: Mashed 4 eggs. Added to it 1 cup sugar, 200g butter. Mixed it using an electric mixer. Then added to it 1.5 cup of all ...
2
votes
1answer
41 views

Starch Content of Dehydrated Potatoes

Good day! I've been wondering this for years. I'm from Nova Scotia and we cook a Traditional meal called Rapure. The way it's made is by taking about 15 lbs of potatoes and processing them to ...
0
votes
0answers
41 views

Desalting my nuts [duplicate]

I accidently bought a large, bulk-sized pack of heavily salted cashews. I am unable to eat them due to the high salt content. I've tried mixing them with unsalted cashews but it intersperses extremely ...
0
votes
0answers
25 views

can you eat mince that's been frozen for 3 years [duplicate]

I have mince in the freezer for 3 years. Its been frozen but its still in the package( plastic) is it safe to eat
2
votes
1answer
91 views

Is lemon rind supposed to feel sticky when being grated?

I was grating lemon rind for a lemon cake and noticed that it left a sort of sticky film on my hand. Is this normal or does it suggest that the lemon was not fresh? My other question was about ...
0
votes
1answer
45 views

I added too much corn starch into my potato cutlets what do I do

I wanted to make a dough so I added cornstarch in my potato cutlets dough and now it taste like flour.
0
votes
0answers
37 views

Does sugar give moisture?

I have seen a discussion regarding a replacement for sugar in brownies to give moisture. Does sugar give moisture when baking?
2
votes
2answers
36 views

water bath processing for jam

When I am canning jam, after filling the jars, can I process the filled jars in a boiling water bath in two batches, or must all the jars be processed immediately after filling?
2
votes
2answers
80 views

What is a mild detergent?

I recently obtained a dehydrator, and the instructions say for cleaning you have to: "Simply soak the trays in warm water with a mild detergent for several minutes" Can someone please define ...
0
votes
1answer
48 views

Chicken characteristics

How would you describe the texture, smell & taste of chicken. Im doing a hospitality course at tafe and i'm finding it difficult to find the write description, any ideas ?
2
votes
2answers
59 views

Lamb Rotisserie - whole thing in flames

Today I cooked lamb on a BBQ with hood and rotisserie. I adjusted the burners to keep it at about 130C. The lamb was boneless leg roll, prepared by my butcher. After about an hour, the fat caught ...
2
votes
2answers
73 views

Is it safe to eat a cake with semi spoiled lemon rind?

I made a lemon cake and used a little bit of lemon rind. I had the lemon in my fruit basket for around a month, it still had it's shape and colour so I thought it was alright and decided to bake a ...

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