3
votes
2answers
79 views

Is there a reason to not add salt when making a soup?

On several occasions I have had friends make soup without salt and then tell me that salt should be added only when the soup is served. I've read Why is it important to add salt during cooking? But ...
0
votes
1answer
86 views

Fully cooked ham left out for 10 hours, is it still safe to eat? [duplicate]

I received a fully cooked 13 pound pit ham from work at 12 noon. It was refrigerated when I got it. I made it home 4 hours later after running errands and it was 38 degrees outside and the ham was in ...
0
votes
0answers
13 views

Refreezing Turkey Breasts [duplicate]

Sobeys meat department called me as I had ordered Turkey Breasts only. When I picked them up there was a red sticker on the packages that said Previously Frozen....I asked the clerk from the meat ...
9
votes
4answers
236 views

Desalinating dried/smoked fish

In the metropolitan area where I live, there is truly a great selection of dried fish in various ethnic food stores, my favorite of which is herring. However, it is always very salty and I have a ...
1
vote
0answers
111 views

What is the history of the standard sheet (bun) pan?

What is the history of the standard sheet (bun) pan? Who came out with the sizing? Why that size? When did it occur? There are full size(26x18 Inch), half(18x13) and quarter(13x9). image from
2
votes
0answers
40 views

Is it safe to reuse unrefrigerated canola oil for deep frying? [duplicate]

Last night I deep fried some frozen chicken wings. After letting the oil cool, I filtered it through a cheese cloth and put it in a bottle. But I didn't refrigerate it. How long will it keep like ...
15
votes
4answers
2k views

Is there any cut of beef that's close to Kobe beef?

I have had the real thing in Japan and it was fantastic and very expensive. I don't usually eat steak at all. The Kobe beef steak was the first I ate in my entire life. It was very tender and tasty, ...
3
votes
1answer
98 views

How are beef cuts labeled in Russian?

I looked up cut of beef on Wikipedia. There are no Russian names for cuts. I'm wondering what they're all called in Russian.
6
votes
2answers
134 views

Baking below sea level

I now live on the Sea of Galilee (600+ feet below sea level), and my cakes all seem to fall, no matter what I do. Is baking affected by being below level?
0
votes
0answers
37 views

Saute Pan - Non stick - non toxic (no PTFE or PFOA) [closed]

I'm looking to buy a saute pan. After hours of researching, I summarised the following (please correct me if I'm wrong): with non stick coating, there are 2 types PTFE and ceramic PTFE can be toxic ...
4
votes
1answer
120 views

Can someone identify this food?

I saw my friend eating this Asian snack, either Japanese or Chinese, which I've seen before in those Asian markets. It is hard to describe, but it looks like a ball of dough, with a clearish color, ...
4
votes
2answers
61 views

What flavors complement pistachio (pudding specifically)? [closed]

My department at work is having a potluck holiday lunch, and I've settled on making something really easy and low-effort: a pistachio pudding pie. Instant pudding in a store-bought crust actually ...
5
votes
1answer
43 views

How to get good barley texture

I have had barley a few times where each pearl is light, slightly dry and separate. When I've cooked it at home I get a very gummy, clumpy texture. I have been cooking it by rinsing the barley, ...
5
votes
3answers
98 views

Is this extremely soft “French raclette” cheese actually meant for raclette?

I bought some cheese labeled "French raclette" that's quite soft even when refrigerated. (In the store it seemed almost gooey, losing it shape, and in my home fridge it's still soft but a bit springy ...
2
votes
1answer
56 views

How to bake crushed peppermint into cake?

I'm still fairly new to baking and I'm making cupcakes for a Christmas party on Thursday and I couldn't seem to find a recipe online for the the kind I want to make, which is a peppermint cupcake. ...
0
votes
0answers
12 views

Refreeze a standing rib roast left out at room temperature [duplicate]

I left a roast on the counter by accident. Inside meat temperature 54°F. Can I refreeze it? Would it be safe for Christmas dinner?
26
votes
6answers
4k views

How do restaurants make chicken fried rice? What ingredient am I missing?

Everytime I try to make chicken fried rice like I get at the take out place it never tastes like it does when they make it. We all know the basic ingredients Rice (1 day old), Chicken, Green Onions, ...
5
votes
1answer
88 views

What should I look for in a cookie jar?

I would like to upgrade from the novelty plastic bin I currently use for cookies. What cookie jar features would prevent the cookies from getting stale for the longest amount of time? What shape of ...
1
vote
1answer
48 views

Pressure cooking for one?

I just got myself a pressure cooker, one of those modern ones with both "sautee inside the cooker" functions. The problem is I'll be cooking pretty much for myself, and that most recipes I saw are ...
6
votes
2answers
576 views

Can I substitute powdered walnuts for all-purpose flour in a cake?

I saw a recipe where ground-up walnuts were a substitute for flour but this was for a cake that you do not cook (it was a recipe for chocolate cake made out of zucchini. Can powdered walnuts ...
5
votes
0answers
35 views

How do you stop banana flower soup from tasting astringent?

I have made banana flower soup 3 times now. The first time it had a nice, unique warming/comforting flavour. The second time it was inedible. The third time it was almost inedible. The recipes I have ...
15
votes
1answer
232 views

How do canned soup companies keep their noodles from absorbing all the liquid in the can?

I like to make noodle soups. Chicken noodle, pho, k'tieu, soba, and so on; there are many different types of noodle involved. In every case, if the soup goes into the fridge, the noodles absorb all ...
4
votes
1answer
52 views

Easier way to shell out sunflower seeds

I like the taste of sunflower seeds, however I really dislike the process of shelling them. The bags say "Eat. Spit. Be happy." But I have found that shelling it in one's mouth is not only messy, it ...
4
votes
1answer
83 views

Baking soda accident in pretzel dough - Can it be salvaged?

I made a mistake and put the baking soda in the pretzel dough! Instead of using it for its intended purpose ( Boiling the pretzel dough in it before baking.) It was a box mix: Pretzel Creations ...
4
votes
1answer
58 views

Freezing an apple pie

I took out an unbaked apple pie from the freezer, thawed it out and baked it. I was wondering if I could refreeze it now.
-3
votes
0answers
32 views

What is Apple Custard Bake Time [closed]

Eggs: I added fresh apples to custard mix using ramekin in a marie aubain? What is the bake time at 400 degrees F?
8
votes
1answer
85 views

Can I make ciabatta with corn flour?

This is my ciabatta recipe: 4 cups flour 2 cups warm water 1 teaspoon salt 1/4 teaspoon yeast Mix water and yeast Add flour and salt Stir into a heavy batter Set aside covered at least 8 hours Heat ...
12
votes
4answers
212 views

Low Hassle, Knead-Free Doughs

I wanted to try creating a type of curry filled pastry, but I am curious if there are any good doughs I could utilize that don't need the large waiting times/kneading/rising that most bread recipes ...
8
votes
1answer
19k views

Mold on Vinegar Batch?

About 2-3 months ago I decided to start my own batch of vinegar. I started with some Braggs apple cider vinegar which contains the mother, and I added some old wine and some fruit juice to the mix. ...
7
votes
2answers
58 views

How long do you have to cook adzuki beans in a pressure cooker before they're edible?

I'm not talking about taste, I'm talking about them not being a health hazard. I cooked unsoaked adzuki beans for maybe a little less than 20 minutes on the lower pressure setting (don't know the ...
0
votes
1answer
103 views

What kind of food components contain more energy? [closed]

So what should I build my dishes out from to have an energized, successful day? Rephrased: What do I choose for a dish? By energy I mean like carbohydrates which are in bread, potatoes, sugar and ...
2
votes
0answers
44 views

Substituting instant imitation flavored pudding mix and cake mix in Bundt Cake recipe

Nothing Bundt Cakes makes delicious dark chocolate and white chocolate with a raspberry center. Thrilled to find copycat recipes online, both call for imitation flavored pudding mixes and cake mixes. ...
11
votes
1answer
69 views

Coconut Water from White vs Brown Coconuts

The warning label on each coconut describes how to treat the water within each. The water on the brown coconut is to be discarded; the water on the white coconut is safe for consumption. Why is ...
6
votes
1answer
71 views

How should I store leftover uncooked lasagna sheets?

I bought a package of these Delverde "no-precooking" lasagna sheets and used half a dozen to make a lasagna. Now I've got nine sheets leftover—and I don't make lasagna that often. How can I store ...
17
votes
2answers
184 views

How to avoid getting arm hair in food?

Sorry if this question is slightly gross. I happen to have a significant amount of hair on my arms and the back of my hands. When preparing food using my hands (e.g. kneading dough), sometimes hair ...
7
votes
2answers
111 views

A substitution for pork in Swedish Meatballs

I am looking for a substitute for ground pork in Swedish meatballs. For religious reasons, I don't eat any kind of pork (I adhere to the bible clean and unclean meat, fish, and fowl). Would ground ...
4
votes
1answer
109 views

Whole eggs versus folding in egg whites

I have a cake recipe that calls for egg yolks and separately folding in egg whites. What would be the difference in eliminating folding in the whipped egg whites and just using the whole egg? Would it ...
-1
votes
0answers
44 views

Why did my buttermilk pie filling separate?

I'm baking buttermilk pie, using a recipe like this one. After mixing lemon and buttermilk for filling it all separated. Is this normal?
0
votes
1answer
77 views

Preheating Onida convection microwave oven

I am using Onida's microwave oven. There is no option to preheat on that. Please give me some advice how should I bake things without preheating the oven. It's a 20 litre grill microwave oven.
10
votes
2answers
82 views

Serving Creme Brulee to a large group of people

I have 60 creme brulees set in mason jars. The idea is to serve this to a group of 60 people at once. How do I ensure my crust for the first one doesn't get soggy? Each creme brulee, from opening to ...
4
votes
1answer
104 views

Baking a cheesecake at 325 instead of 350

I have a cheesecake recipe that I have used for years, It is as close to perfect as I need it to be...except, sometimes it cracks (maybe 1 of 5). I have never used a water bath and I don't want to ...
0
votes
0answers
26 views

Red liquid from chicken affer roasting? [duplicate]

I have roasted frozen chicken plenty of times. I have noticed the lower the temperature and longer time for it to cook, the better it tastes. Today I decided to go even lower than usual. I ate half ...
9
votes
3answers
322 views

Less sticky rice and lentils

I have a recipe that calls for rice and green lentils to be cooked at the same time in a rice cooker. I do this and everything cooks nicely, then I add the rest of the ingredients and things taste ...
5
votes
2answers
62 views

Roasted chicken ends up only salty outside

I tried to make roasted whole-chicken yesterday, by patting dry inside out with paper towel and salting it inside out followed by roasting for 1 hour at 465 F. It was nice overall except that it's ...
-2
votes
3answers
95 views

Relating the Color of meat to doneness

I want to know more about how to correlate the color of meat to its level of doneness. How do I recognize how cooked my meat is based solely on color?
1
vote
1answer
48 views

Reducing “gamy” flavor of turkey

I'm planning on smoking a turkey for the holidays. I have done that before, and it turned out good on the tenderness and flavor, but still had a very "gamy" flavor. I typically use either hickory or ...
4
votes
1answer
52 views

Flat Yorkshire Pudding

Why does my Yorkshire Pudding always flatten within minutes after I remove it from the oven? I always use a very hot oven and make sure the batter is at room temperature befor I put it in the oven. It ...
13
votes
3answers
548 views

Ingredient selection for Canadian Poutine dish

Poutine is a simple dish from Québec, Canada. It is traditionally made with French fries, topped with fresh mild white cheddar curds (quite unlike American white cheddar which is quite sharp) and with ...
2
votes
1answer
33 views

Baking granbarksost ( spruce bark cheese) (Brie) with little mould

We have this amazing cheese from sweden just like Brie cheese but surrounded by tree bark and meant for baking. Should I remove the little bits of green mould from the outside of the cheese before ...
2
votes
2answers
80 views

Used old chicken broth in a stew, but washed it out. Will it be safe to eat?

I was making a beefstew, but didn't have any beef broth, so I used some chicken broth I had in the fridge. It smelled bad and thought it must be old. I rinsed the meat and potatoes.... 3 times. Do ...

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