1
vote
2answers
112 views

Why are mushrooms safe for everyone to touch at the supermarket?

Food safety laws generally apply to most food you can touch with your hands at supermarkets - such as loose leaf spinach, bread rolls in the bakery, and anything at the deli. When handling these foods,...
0
votes
1answer
64 views

Under-watered bread dough: specific effect?

I would like to ask what would be the difference between a bread dough that had a sufficient water component, vs a bread dough that wasn't sufficiently moisturized, in terms of the end result baked ...
1
vote
1answer
85 views

What are yellow sushi radishes called?

I'm considering growing some sushi radishes, but what are they called, because I'm considering growing some this summer after ordering them from a seed catalog.
0
votes
1answer
47 views

Why blanch handcut fries?

I work at a restaurant. Im a potential management candidate. One of my first projects is researching hand cut fries in an effort to transition from pre-cut fries to making our fries in house. I guess ...
0
votes
0answers
32 views

Tiny black bugs in red spices?

About 9 months ago, I found little black bugs in my Hungarian hot paprika as I ran low. The spice had gone from dry and powdery to moist and crumbly. I chalked it up to the dense larvae being in the ...
0
votes
0answers
48 views

How long can brining steaks be kept in the brine?

I've got a whole bunch of cheap steaks. I'm thinking it'd be smart to brine them; I figure I can stick them all in Ziploc bags with brine and spices now and then just pull one out and pan-fry it ...
0
votes
0answers
33 views

getting rid of white foods in my diet. forget it [duplicate]

I want to go to brown sugar instead of white. how to make the conversion. haven't tried any thing yet. as hoping someone else might have already done this
0
votes
0answers
41 views

What is the proper way to cook/serve this kind of meat? [closed]

I've bought the meat in the picture in a supermarket in Barcelona about two weeks ago. It was stored in room temperature and looked delicious, so I tossed it in my cart. Now I want to make something ...
1
vote
1answer
55 views

Lemon bread issue

using my standing mixer, I creamed the butter and sugar, added the eggs, one by one. Then added some lemon juice, the batter became grainy. I wonder if my lemon bread will be successful ? ( I went ...
1
vote
0answers
55 views

Use foil as dutch oven lid for loaf pan

Can I lay foil over the dough in a loaf pan, to contain moisture like a dutch oven? I've practiced using cast iron dutch oven baking, but this time I would like to use a loaf pan, so I can cut the ...
1
vote
1answer
127 views

Is the grey stuff the thing we make fond out of

When cooking minced meat in particular (and most meat as far as I know), some grey, gooey stuff usually turn up on one side. Its also apparent when doing certain sous vide things and chicken (in that ...
2
votes
0answers
54 views

Avoiding gritty cockles

Is there any way I can identify whether or not a cockle is likely to contain grit before I bite down on it? I don't mean by cutting it open before hand, but a visual identification. General shade/...
6
votes
1answer
344 views

How do you substitute brown rice for white rice in recipes?

90% of recipes that use rice do so with white or Basmati. I would like to spice up my rice routine using these recipes, while having the health benefits of using brown rice - but it cooks in a much ...
2
votes
0answers
47 views

Failing to make mozzarella

So i've taken it on me to make fresh mozzarella. I've read up on the task in some articles and with multiple recipes but for some reason I never succeed. The seperated curds always stay little crumbs ...
0
votes
1answer
75 views

Something funny in uncooked egg white [closed]

I cracked an egg into the pan and the white part had what appeared like little pieces of paper in it. Obviously it wasn't paper. I should have thrown it out, but I fried it and ate it. Coincidence ...
1
vote
0answers
31 views

Left a 10 pound cryovac wrapped frozen ribeye in garage for 3 hours - is it safe to eat? [duplicate]

I purchased a 10 lb sleeve of ribeye from a friend who works at a sausage factory. It was purchased within an hour of it being brought back from the sausage factory and it was frozen solid. Got busy ...
0
votes
1answer
42 views

What's a good way to spice up premade cookie dough? [closed]

So, I have some premade cookie dough in the fridge at home because it's quick and simple when I get a sudden urge to make cookies, and fairly difficult to ruin as long as you follow the basic ...
3
votes
2answers
80 views

What is the difference between a Dutch Pot (Dutchie) and a Potjie?

I think about buying a Dutch Oven. As this is mainly - and as the name says - an oven, I think also about buying a pot to cook in the fire/coal. After some research I found a) a Dutch Pot, also ...
0
votes
0answers
35 views

Pork in the slow cooker [duplicate]

Help! I cooked a pork roast for ten hours in my slow cooker, then noticed the lid was not fully closed. The roast was still bleeding when I cut into it. Can I put it in the oven and still safely ...
1
vote
2answers
90 views

How does the meat in Weisswurst get so white?

I have looked for the answer online, but no luck so far. Does the ice "burn" the meat and it gets white? How does it work?
0
votes
0answers
81 views

Is there an alternative to using oil when baking muffins

I make a lot of muffins and I am constantly altering the recipes to try and create the perfect muffin to satisfy my taste and keep me regular. I also avoid using sugar and oil. I have been ...
4
votes
1answer
88 views

Used too much lemon juice in Mediterranean salad

I accidentally used a tablespoon too much lemon juice in a Mediterranean salad. The other ingredients are cucumber, tomato, mint, onion, and olive oil, with salt and pepper to taste. Oh my GOSH is it ...
0
votes
2answers
82 views

Is liquid seeping from the fish normal when making gravlax?

I'm currently trying to make gravlax for the first time! I bought about 2 lbs of fish, specifying that I wanted to eat it raw so they gave me something appropriate for that. I put lots of salt, a bit ...
0
votes
0answers
19 views

prevent crystallization and separation of corn syrup

I am making a butterscotch sauce and it crystallized to I substituted corn syrup for some of the sugar but now it is separating. How do I solve this problem? I want to keep the sauce liquid too and ...
1
vote
3answers
83 views

Best way to store tomato paste/puree?

What is the best way to store tomato paste or tomato purée? Just to be clear, I'm talking about this stuff At home we buy metal cans of the stuff (500g or 1Kg), but once opened, within about 5 to 6 ...
2
votes
1answer
48 views

What is the difference between Shao Xing and Shao Hisng Chinese cooking wines?

Some people say that Shao Xing and Shao Hisng are different names for the same thing yet others say Xing has added salt. Could someone please shed some light?
5
votes
1answer
123 views

Is it feasible to freeze a whole pig?

How long can I freeze a pig whole? How can I keep it from getting freezer burned? We are having a wedding in September and it's June but the pig is already currently at the size we need it to be. I ...
6
votes
3answers
126 views

Surfaces for bread making

I am a home artisan baker, and am looking to build a table for myself to do folding/dividing/shaping of my bread doughs. I usually work with wet doughs (78%-95% hydration) that stick to the surfaces ...
1
vote
3answers
179 views

Why isn't my steak fat cooking?

Recently, I've been experimenting with trying to cook steak on the stovetop (or in the oven), and I'm having a problem with each one that is really frustrating me. Typically when fat is left in a ...
0
votes
2answers
63 views

What exact temperature allows me to store frozen products really long?

For as long as I remember, I was always told (and I was always so sure), that minus 18 degrees Celsius is an optimal temperature for storing frozen products for really, really long. Months usually ...
0
votes
2answers
64 views

Is it safe to eat non-green tea leaves

I'm trying to understand if it's safe to eat tea leaves. Not as an evening meal, more about if I make a drink with loose leaf tea and leave the leaves in the bottom of the drink and drink some, will ...
1
vote
1answer
71 views

How to keep pasta hot, yet not sticky in crock pot?

We are having a pasta "bar" for a party that will last several hours. How do you keep pasta HOT and NOT sticky. (I have seen several answers for COLD and not sticky, but not for hot.)
4
votes
3answers
117 views

What kind of sausage could I use as a substitute for Cumberland sausage?

I live in the USA and Cumberland sausages don't exist. They have sausage links and patties but I don't want to make sausage casserole and have the flavor altered because I picked the wrong kind of ...
2
votes
1answer
62 views

As a consumer in the UK, how can I choose well marbled beef?

In the USA beef marbling is graded by the USDA - and this grade labeling is enforced to be passed nearly to the end consumer (i.e. the labeling is on the cryovac). So if I wanted well marbled beef in ...
0
votes
1answer
37 views

How does grill/broil mode in a convection oven work?

I'm looking to buy a new oven. However, it does not have grill mode (broil, in US English) listed as one of the functions while other ovens may have grill mode advertised. That being said, if I want ...
0
votes
0answers
11 views

How do Native South Americans Pronounce Quinoa? [migrated]

Question: Are there any video recordings of Native South Americans, (Andeans), pronouncing "Quinoa" - to help resolve the pronunciation debate once and for all? According to Wikipedia on Quinoa: ...
0
votes
1answer
22 views

Can I bake oatmeal drop cookies in a bar form?

I am making oatmeal cookies for a family get together and was wondering, can I make them as a bar cookie like as in chocolate chip, rather than a drop cookie.
1
vote
2answers
53 views

Should i oil my cast iron pan before storage?

So, for our wedding someone gave my wife and a cast iron lodge pan. Its a very nice pan and cooks well, but it's started to develop a rust spot after only a few months use. This is gross. I scrub the ...
2
votes
3answers
86 views

How do I make a caramel disk?

I would like to make a thin disk of caramel that could be placed on the top of a cookie. I need it to be very smooth with neat edges because I plan to cover it with royal icing. I was wondering if I ...
1
vote
1answer
30 views

Foil Wrapping BBQ Ribs in Convection?

Can you wrap spare ribs in foil and convection bake or should it be conventional baking when wrapped in foil?
0
votes
3answers
69 views

Method to brew a large batch of iced tea without steeping in a plastic container

I have concerns about steeping tea in plastic pitcher because I do not want anything to leach out of the plastic with the hot water. Glass would solve this problem, but it does not handle thermal ...
10
votes
4answers
573 views

What is the fastest way to cool hot soup? [duplicate]

I am making vegetable soup for about eight people and would like to cool it in little time. Refrigeration seems to be a good choice, but I would like to know if there are better methods/techniques out ...
0
votes
5answers
139 views

How can I thicken my smoothie without frozen ingredients?

I like thick drinks and I cannot lie. You other posters can't deny, That when a shake pours out, all watery and fast My first thought is "that's just nast(ay)" Normally, I put in my smoothies a ...
5
votes
1answer
82 views

How do I make scrambled egg whites more like scrambled eggs?

Sometimes I scramble egg whites (or make an omelette) when I have a lot left over from using yolks for ice cream, and want to do something really quick to use the whites. I much prefer scrambled whole ...
1
vote
2answers
49 views

Homemade mustard is bland

I've tried two somewhat improvised recipes for mustard, and so far they've both seemed pretty lacking. I did small batches to prevent waste. #1 was: 1 tbsp water 1 tsp white wine 1 tbsp cracked ...
1
vote
2answers
32 views

Gas grill flare up made flame covers look rusty

I had a fairly intense flare up on my KitchenAid gas grill (too much canola oil) that lasted about 30 seconds. The inside of the grill is covered in soot (expected) but the flame covers (triangle ...
0
votes
0answers
33 views

Foraging mushrooms in the UK [migrated]

Is it really legal to forage mushrooms in the UK forests (and in particular Scotland forests)? I know some forests in Britain forbid wild mushroom hunting, flower picking, etc., however, in what ...

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