1
vote
2answers
56 views

Flavour in different cuts

I read somewhere that different cuts of beef have different flavour intensities. The general trend was that the more the muscle was used (ie: rump), the more flavour it had but the tougher it was and ...
2
votes
2answers
114 views

What's the difference between fresh and frozen blueberries for baking?

A recipe I have has a review that states that frozen blueberries in a blueberry muffin are absolute garbage and only fresh ones will give you that desired taste. I have also seen this answer that ...
0
votes
0answers
53 views

What can I substitute for tomato juice?

I have a daughter who is allergic to tomatoes, but there are so many recipes calling for tomato juice. What can I use to substitute for tomato juice?
4
votes
1answer
107 views

Canned tomatoes for fresh

Can I substitute canned tomatoes for fresh ones when making soft tacos? Should tomatoes be drained, seasoned, added to meat mixture or served with lettuce, sour cream, and shredded cheese?
3
votes
2answers
32 views

Substitution for fresh corn

I have a recipe for sweet corn bread and it calls for fresh corn and it is very hard to find fresh corn in winter; can it be replaced with frozen corn?
0
votes
1answer
44 views

Can you cook a 25 lb turkey in an oven that is 9 inches from the bottom rack to the heating elements?

I am trying to find out how big an oven has to be to cook a 25 lb. turkey. There is a new double oven on the market at Sears that has the two ovens about the same size...a standing stove not a built ...
3
votes
1answer
34 views

Questions about making hard kefir cheese

I am attempting to make hard kefir cheese in a cheese press. Unfortunately the cheese press I purchased did not come with specific instructions. I was able to find an article ...
2
votes
2answers
89 views

How can I achieve large bubbles in my bread? [duplicate]

No matter what I do, my recipe produces bread that is pretty dense, I get none of those nice huge holes in the crumb. My recipe goes like this: 500g flour (300g wheat, 200g rye) 350ml water 2 tbsp ...
6
votes
3answers
816 views

How long does yeast live after baking?

I am pretty sure I know the answer to this, but I need to know for sure to settle an argument with someone... Is yeast still active after the bread has been baked and cooled?
7
votes
1answer
63 views

Can dried shrimp be used as a substitute for shrimp paste in a recipe for thai curry paste?

I'd like to make my own thai red curry and green curry pastes but both of these call for shrimp paste which isn't widely available in my country. I do have a packet of small dried shrimp (with ...
1
vote
2answers
44 views

Vegetarian gluten free savouries

What can I substitute in patties that require one cup quick cook oats for absorption when I am making them gluten free. Is there something other than oats?
4
votes
1answer
95 views

Is there a name for the mushy sludge that forms around/benath meat as it cooks?

I've found the terms "aspic" and of course "drippings" and "gravy", but I don't think any of those quite describe what I'm asking about — for example, we just baked some meatballs and between each one ...
5
votes
4answers
241 views

Can you make sourdough starter without throwing any away?

I'm curious if you can make the sourdough starter by adding flour to it, in a sense doubling the volume each time. So many recipes I see in books and online require you to throw almost half of it in ...
4
votes
1answer
67 views

Why throw away so much sourdough starter? Tartine Book no. 3

this is the first time I've use this site to ask a question: I've been meaning to bake some sourdough bread for a long while. I've been just hung up on the recipe for the starter. A book I'm ...
1
vote
1answer
61 views

Bitter Cucumbers

I was watching a cooking show and the chef made the comment that if you use a large basic cucumber (not hot house, persian, kirbys, english, etc.) before you peel it, cut off about half an inch of the ...
1
vote
4answers
298 views

Help! Chicken and Wild rice soup needs some extra flavor [closed]

I made a creamy chicken and wild rice soup for the first time following a recipe I found online. However, now that it's finished, I think it needs more flavor. The only seasonings I used was a the ...
3
votes
1answer
75 views

Peanut Butter substitute in baking

I love to bake and have come across several peanut butter recipes (cakes, cookies, even a multi-layered/multi-component [cake & cheesecake layers] cake) that sound really good. My problem is I ...
0
votes
0answers
57 views

How long can I leave a vegan chili simmering without components breaking down?

Tomorrow I'm participating in an amateur just-for-fun chili competition my work is putting on. Unfortunately, the tasting starts immediately after work. My question is, when can I make my chili and ...
1
vote
4answers
113 views

Are there accurate meat scales which interface easily with a computer?

I raise duck and sell to the local restaurants. I have a digital scale that I use that does not interface well with computers. The only way to interface with it is via an RS-232 port. I would like a ...
1
vote
2answers
90 views

What is a mealy tomato, and how would one use one?

When people say a tomato is or isn't mealy, what does that really mean? I've never had a tomato that was grainy, as it's sometimes described. Is that even possible? That sounds like a tomato with sand ...
0
votes
5answers
87 views

What is the best frying pan for even heating, using a large pan on a much smaller burner?

Most often in the past I have cooked on a gas range, which I prefer rather than electric. But recently we moved and since I am renting stuck with a rather modest electric range. The elements are 5" ...
3
votes
1answer
111 views

Is there a difference between poached and steamed chicken?

I'm planning to make chicken sandwiches and was wondering what the difference is when chicken is steamed vs poached. I know the technique for both but was wondering if steaming was meant to leave the ...
0
votes
0answers
43 views

Is frozen vacuum packed hamburger safe to eat after thawing to room temperature? [duplicate]

We left a frozen pound of vacuum packed organic ground beef on the counter for eight hours (thought we would be back home in a couple of hours). When we arrived home it was completely thawed and at ...
0
votes
1answer
57 views

Cinnamon Rolls for a dessert crust

I want to try a dessert using a can of cinnamon rolls for a crust. What I plan on doing is pressing the cinnamon rolls in the bottom of a 9"x13" pan, spreading them out so they cover the bottom of the ...
4
votes
2answers
241 views

Are arborvitae branches safe to use as a seasoning?

Back in old times (really old times), when people would get scurvy (vitamin C deficiency) on long voyages, Arborvitae (Thuja occidentalis) was used as a treatment/cure to help folks recover from ...
1
vote
1answer
43 views

Pork Tenderloin Safe to eat? [duplicate]

I bought a 4 pound pork tenderloin and put it immediately in the freezer. It was there a week or so. Then I took it out and placed it on the counter Monday night to thaw. I don't have central heat ...
3
votes
1answer
62 views

Tartine + Sourdough Taste

I just moved to the San Diego area and began making my bread starter from scratch (it's 3 weeks old now) from the Tartine cookbook. I just made the country loaf and it rose perfectly and looks just ...
1
vote
0answers
28 views

What else can I do with the rest of my Bulldog Sauce? [closed]

We recently had Tonkatsu for dinner, and it was delicious. But now I'm wondering what we should do with the rest of our bulldog sauce. We've used up about half the bottle (300 ml bottle, so ...
-1
votes
0answers
27 views

How to make dough of Soyabean flour?

So, I wish to know for forming dough of Soyabean flour do I need to use hot water, cold water, or tap water? Will the resultant dough be same as the whole wheat flour in terms of texture? How long ...
0
votes
1answer
41 views

Making Pumpkin Preserve

I have ate the most wonderful pumpkin preserves (in chunks about 1-2 inches). I have bought very small jars from Armenia and Russian stores in the US and the preserves were very expensive, but ...
6
votes
2answers
183 views

Why did my storebought spaghetti sauce bubble out of the jar?

Tonight we were having meatball subs we open store bought spaghetti sauce and put it on our subs. We just spooned it out of the jar, no heating. We looked away for a moment, then once we started ...
1
vote
2answers
99 views

home made cough sweets didn't set properly

Please could you help me find out what went wrong? I have made these before and they were slightly soft, but edible. This batch half set, but still runny Ingredients: 1 cup sugar 1/2 cup water 1 ...
2
votes
1answer
86 views

Fajitas: Marinade Vegetables With Chicken

My local grocery store prepares a chicken fajita blend that has the chicken, marinade, onions, and peppers all mixed together. It's simply for convenience. Buy x amount of the mixture, go home, ...
1
vote
3answers
100 views

Why does Weikfeild cocoa powder does not taste bitter?

Ingredients of Weikfeild cocoa powder. https://sites.google.com/site/cocoaexposed/cocoa-confectionery/product-survey/weikfield--cocoa It says it has 0 sugar. So, why does it not taste horribly bitter ...
2
votes
2answers
58 views

Is it really necessary to wipe the powder off of dried kombu?

I looking not to waste time and product experimenting. What are the consequences of leaving the salt / glutimate / etc mixture on kombu when, say, making dashi?
2
votes
2answers
50 views

What temperature should “simmer” be for candying fruit?

I want to make Candied fruit more efficiently, and all the recipes I have found say basically "bring simple syrup to a boil, then lower to simmer with the fruit/peel in until translucent" So my ...
3
votes
1answer
62 views

Why is my dough not very stretchy?

I have tried simply dough recopies for potsticker wrappers or dough's slightly more involved like corn tortillas and no matter what, whenever I press the dough for shape it doesn't keep form and just ...
3
votes
1answer
93 views

Worried about dangers of rotten food (including smell)

Today I found out I had rotten food (bread and meat) inside a closed (I think) container inside a bag. The bag had been smelly but I couldn't find the source until today. I immediately threw it away, ...
4
votes
2answers
160 views

Sour tasting bamboo

What is the best way to remove or alleviate the sour, briny taste of canned bamboo shoots? I've tried soaking in cold water for several hours (changed water every hour). I've added salt one time, but ...
17
votes
1answer
4k views

Why is expired frozen chicken safe to eat?

It seems to be a widely held belief that that freezing chicken, and then defrosting, cooking, and eating it much later (well past the expiration date) is a perfectly fine thing to do. What makes it ...
7
votes
3answers
2k views

Stir fry - garlic burns if I put it in first, what am I doing wrong?

I read everywhere that I should put garlic first in the oil for a stir fry. However, whenever I do this the garlic burns into little brown chunks. What's the proper amount of time for letting garlic ...
0
votes
1answer
99 views

Why doesn't deep frying 'wet' the food?

If I placed bread crumbs in a pot of oil to deep fry and then take it out, it comes out crispy and not 'wet', although they are drenched in oil initially? But if I place bread crumbs in boiling ...
1
vote
3answers
147 views

What can I use instead of butter for Jamie Oliver's steak recipe?

Jamie Oliver had a steak recipe that was fairly simple: Season (salt/pepper/olive oil) Dry pan (no oil in the pan) on heat Fry a minute+ on each side, flip several times When browned, rub the ...
2
votes
1answer
58 views

what to use in place of marjoram in vegetable soup

What can I use in place of marjoram in vegetable soup? The recipe already calls for oregano.
0
votes
0answers
28 views

whats the best way to bottle home made condiments and spice rubs? [duplicate]

A jar of harissa made by me just exploded at a friends house, why would this happen?
3
votes
1answer
37 views

Does method of coagulation matter when extracting ricotta from whey?

I'm wondering if it matters whether you start from acid alone (lemon, vinegar or citric) vs something like acid + rennet. So the whey left over from making paneer, vs the whey left over from making ...
6
votes
2answers
71 views

Is there a way to forestall vanilla bean marrow falling to bottom of crème?

Every time I make use of vanilla beans, specifically the seeds contained in the pods, the seeds fall to the bottom of whatever it may be that I am making. I was wondering if there is a technique to ...
5
votes
1answer
150 views

What is the US equivalent of “Joint of Sirloin”?

Wanting to make a roast for dinner tonight. The recipe is a British one calling for 1.5Kg of 'joint of sirloin' but I think the butchers in America call it by 'where' on the sirloin it is. The ...
0
votes
0answers
49 views

Chocolate fondant vs. liquid chocolate cake

What is the difference between chocolate fondant and liquid chocolate cake? They are quite similar and visually indistinguishable.
4
votes
1answer
98 views

Is candle wax and cheese wax the same thing?

I hope to preserve the cheese I make in wax alla Gouda but the books keep talking about cheese wax. Is this a special kind of wax and if so what is the difference between it and regular wax? Also is ...

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