0
votes
1answer
31 views

What is the difference between Culinary Arts and Culinology?

I typed the title of this question into Google, and I was surprised to see that there is no definitive article comparing the two. From my understanding Culinology; (which spell-checker doesn't even ...
3
votes
0answers
30 views

differences in caper berry seeds

I use caper berries in salad sometimes, but honestly I mainly like to just eat them straight out of the jar. I've noticed that in a single jar, each berry has 1 of three types of seeds inside: Black ...
0
votes
1answer
31 views

Shortening to Swiss Buttercream [on hold]

Can shortening (Sweetex or something similar) be added to a swiss buttercream? If so, at what ratio? Thanks!
0
votes
1answer
43 views

Replicating commercial gluten-free/non-gebrokts matzo — where to start?

I'm on a somewhat restricted diet right now in which I'm not allowed to eat any grains of any kind. It turns out that the Yehuda gluten-free matzo and Manischewitz gluten-free matzo-style crackers are ...
2
votes
1answer
69 views

During flambé, what is the powder that is shaken into the fire to create sparks?

My apologies for a lack of link, although hopefully my description will suffice. I saw some transient video of chefs making Bananas Foster in, I believe, New Orleans. They were shaking a powder into ...
0
votes
2answers
39 views

Can microwave with convection replace an actual oven? [duplicate]

cross posted from diy -- people suggested I ask the question here. I live in a townhouse with a small kitchen and I am wondering if something like this item: ...
0
votes
2answers
59 views

Malt used in bread

Good day I get my daily brown bread from a bread outlet down the street. In the last two weeks I found, more than once, torpedo-shaped dark brown objects, approximately the size of a swollen grain of ...
6
votes
2answers
882 views

Keeping noodles from absorbing all the soup

I cook in the summer for a week for about 30 people,and we serve buffet-style over the course of about an hour. This summer, my plan is to make lemon chicken orzo soup for one of the meals. However, ...
5
votes
2answers
78 views

How to deseed a guava?

I found guavas in the local Asian store and bought one out of curiosity. While I have had guava juice, I've never eaten the fruit before. I bit into the fruit only to find my mouth full of hard ...
-1
votes
0answers
51 views

Which is most used spice Cumin or Coriander? [closed]

Which Spice is more used in American Cooking. is it Cumin Seeds or Coriander Seeds or any other spices?
7
votes
1answer
106 views

Mysterious bitter taste from tropical fruits and coconut

I cook every day, and today I had an experience I am at a total loss to explain. I am hoping the combined knowledge of the Internet can help. Today, I decided to make a tropical fruit custard. Being ...
0
votes
4answers
80 views

Is there any way to make an egg pancake without sugar or white flour? [on hold]

I'm trying to figure out if there's a way to make a healthy breakfast pancake that I can put in a container and take to work with me. Most pancakes need white flour and sugar; but is there something ...
0
votes
0answers
14 views

Turkey has been previously defrosted and cooked. Can I re freeze it [duplicate]

Can I re freeze my Turkey that I defrosted then cooked.
2
votes
1answer
59 views

Which cookware material should be used to retain the heat of the prepared tea?

I have glass, plastic, stainless steel, earthenware, and melamine vessels. Which one of out of them should be used to retain the heat of the prepared tea for a long duration? Is there any better ...
3
votes
3answers
184 views

Bread has tough, crunchy crust but is underbaked in the middle - how to fix?

I've been attempting to make white bread using a recipe from my grandmother. However, since she used to bake this bread every weekend and could probably have done it in her sleep, when she wrote down ...
3
votes
2answers
68 views

Does the material of the container affect the flavor of the prepared tea? If yes, what material should be preferred to get the best results?

I use a steel bowl for boiling the combination of tea and milk. Then I pour the prepared tea in a melamine cup. Does the material of the container affect the flavor of the prepared tea? From: ...
0
votes
0answers
67 views

Low (or slow) carb stir fry sauces? [closed]

I have been looking for pre-made (recipes for) low or slow carb stir fry sauces. I have had very little luck. The couple I found were pretty bland. Any suggestions?
2
votes
2answers
101 views

What is the additive they put in apple juice to change it from cloudy to clear?

I was told today that my juice was cloudy because they hadn't put the additive in it that makes it clear. My question is: What is the additive they put in apple juice to change it from cloudy to ...
2
votes
1answer
193 views

Freezing Buttercream Flowers for later use?

I would like to make some buttercream cake decorations in advance and freeze them for later use (I am very slow at creating these designs) I know I can freeze them but I don't know what people put ...
1
vote
1answer
62 views

Wine substitutions for homemade salami

I want to make my own salami but I'm interested in alternative ways to lower the ph of the meat. I have people in the house with dependency issues so using wine in any sort of food (Like the recipe ...
0
votes
1answer
105 views

Do they count calories in fried chicken accurately?

Personally, I never eat my fried chicken to the bone. There is always the veins left as well as some meat and skin. In a frozen dinner, do they calculate the calories assuming the chicken was licked ...
2
votes
3answers
62 views

vanilla sugar substitution

I have a recipe for an apple-strawberry crumble that calls for "1 vanilla sugar." I don't have any, so I'm looking for advice on how to substitute vanilla and sugar for the vanilla sugar - as well as ...
0
votes
1answer
57 views

Cabbage fried with coating

Last year I froze some cabbage and everything turned out OK. I tried to take the frozen wedge of cabbage and put egg mixture on it and then dipped into panko bread crumbs. It looked OK. I put the ...
4
votes
4answers
70 views

How to balance the bitterness of Habanero peppers?

I'm a hobby hot sauce maker and I'm wondering how do I balance the bitterness of Habanero peppers? All the super hot peppers in the Chinense family have a strong bitter taste that comes with the ...
4
votes
1answer
114 views

Binding properties of turmeric

Is turmeric known to have any binding properties? Wikipedia doesn't mention anything, and a google search only relates to iron binding properties of turmeric or similar health benefits. A few days ...
2
votes
3answers
93 views

Can you substitute Asian red chili paste (e.g. Thai Kitchen's Roasted Red Chili Paste) for Sambal Oelek?

The recipe you will find here: http://runningonbrie.com/2014/04/28/korean-inspired-pork-rice-bowl/ (Korean Pork Rice Bowl recipe)
2
votes
1answer
63 views

Is it important to knead biga/poolish?

I've never read a biga/poolish bread recipe that specifically mentions whether or not to knead the starter dough. Is it helpful to knead it, or is it not worth doing?
8
votes
2answers
1k views

Is it advisable to freeze tomatoes?

I have some tomatoes that might go bad soon. Do they freeze well? (E.g. taste, texture)
0
votes
2answers
95 views

how to season a frozen steak

I have some frozen steaks I want to cook rather quickly. I want to follow this method: this question but I am not sure how to season it. How do I apply seasoning to a steak without defrosting it?
0
votes
1answer
62 views

What kinds of beans are there and how to recognize them? [on hold]

I've been looking for nutrition facts for beans (bought in bulk, doesn't have a label) I bought but couldn't find which type there are. It took me quite a while to recognize them as pinto beans. Also ...
3
votes
2answers
197 views

What is a device used to slice tomatoes with in one motion called?

I worked at a restaurant for a month once and they had a device there. It was a rectangular box: you'd put a tomato in it, and there was a handle at the one end you could use to push the tomato ...
2
votes
2answers
55 views

When should I add proofed yeast to a bread machine?

I like to use proofed yeast when making bread. I want to use a bread machine but all the recipes call for adding dry yeast to the dry ingredients before adding the liquid. Since proofed yeast is ...
21
votes
1answer
3k views

What is a clove of garlic?

If a recipe calls for 8 whole cloves of garlic, does it mean 8 whole garlics? Or does it mean 8 of the wedges?
2
votes
2answers
30 views

Substituting quinoa flour for wheat flour in egg pasta

If I am making an egg pasta, can I substitute quinoa flour for wheat flour (semolina, durum, all purpose, etc)? Or will the presence of the eggs not be enough to offset the absence of gluten, and I ...
4
votes
2answers
545 views

How do I keep a hot meal fresh for several hours?

In three days, I will be picking up two fully-prepared chicken dinners - with potatoes, cole slaw, and a pre-packaged dessert - from work to home for my wife and I. I've done this before and it came ...
0
votes
1answer
67 views

Coconut sugar flavor

I bought a lot of coconut sugar (and have since given it to my MIL). I baked cupcakes with it and the entire batch of cupcakes fell (there was a crater-like indention in every cupcake). All of my ...
2
votes
2answers
45 views

Jam “separates” in processing

I've been making jams and jellies for a while now. While I don't have this problem as much with marmalade, for some reason my jam usually separates when being jarred and canned. By separate, I mean ...
3
votes
2answers
102 views

Can I subtitute water for milk in crêpes?

I want to make crêpes, but I have run out of milk. I do have all the other ingredients I need. Can I somehow substitute the milk by water or anything else?
3
votes
1answer
77 views

Dry brining burger patties with onions

I tend to mix in some onions when making burger onions, before putting on a rack and letting it sit in the fridge for an hour before cooking. With that said, if I dry brine at the same time, will the ...
1
vote
2answers
140 views

Is my chicken ruined?

I put 4 raw chicken breasts is a crock pot in the fridge last night around 9pm. This morning at 6:50, not thinking, I removed the crock pot from the fridge and put it into the cooker. I left it off ...
1
vote
2answers
80 views

Is there a significant difference between pizza ovens and conventional ovens with pizza functionality?

I have a small pizza oven (the round ones, with stone), with whom I make an adequate pizza; according to the manuals, temperatures go from 190 to 400 °C, so I guess I'm baking it between 300 and 350 ...
87
votes
6answers
13k views

How can I tell the difference between a rabbit and a cat?

I received a shipment of prefabricated skinned rabbit last week and the shipment seemed unusual. Rabbits have a very close resemblance to cats once their “hair” and skin have been removed. Is there a ...
5
votes
1answer
88 views

I've seasoned and floured more chicken than I need to fry. What's the best way to store it for cooking at a later date?

I have marinated chicken overnight, floured it for frying and didn't cook. What is the best way to store it for frying at a later time?
3
votes
1answer
122 views

Onion has yellow center. Is it safe to eat?

I cut open an onion I had and it had a yellow center. I read online it might be a sign of sprouting but I am uncertain if that's actually the case. Is it safe to eat? Should I just throw the onion ...
1
vote
0answers
51 views

Does salt do anything more for baked products than just add flavor? [duplicate]

From a chemical scientific stand point... What roles does salt play in food besides the usual afterthought of sprinkling some on top of your food item to increase/enhance the flavor. I know this is ...
4
votes
1answer
148 views

When did the US start refrigerating eggs on a regular basis?

Does anyone recall when refrigerated eggs became the norm in the US? I seem to remember buying eggs in the large grocery stores off the shelf--not refrigerated--as recently as the 1990s. I lived in ...
4
votes
2answers
60 views

How is one meant to treat fenugreek seeds?

The last time I used fenugreek seeds, they and mustard seeds were the first into the pan, followed by onions, then other vegetables. I expected them to soften a bit and release their flavor, but they ...
0
votes
1answer
38 views

How do I cook frozen Goya Empanadas in the microwave?

How do I cook frozen Goya Pizza Empanadas in the microwave?
-1
votes
0answers
55 views

what is the proper microwave setting for pizza?

my pizza remains uncooked in the center and hardens at the edges, even if i cook it for 30 mins at 220 degrees Celsius what is the solution ?
0
votes
2answers
79 views

Why do my pre-cooked hams always take way longer than they should?

My ham is 8.5lbs half-ham and was refridgerated, but not frozen. Here are the instructions that were with it. Here's what I did: Preheated the oven to 275. Removed all packaging and put the ham ...

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