2
votes
2answers
65 views

Can unsweetened almond milk be used for the same things as regular milk?

Yesterday, I bought a bottle of almond milk from the store across the street. Normally I get lactose-free milk for my wife's sensitive stomach, and today I tried the almond milk in my cereal...it ...
-2
votes
0answers
45 views

I prepare a fried rice for a lunch it get spoiled why [closed]

I make a fried rice for a lunch it get spoiled why
3
votes
1answer
78 views

Are there particular palate cleansers for particular foods?

Whilst buying perfume for my wife, the assistant kept offering us a glass of coffee beans to 'cleanse our olfactory palate' in between smelling fragrances. I had heard of 'palate cleansing' before, ...
0
votes
0answers
22 views

Leftover suntea and what to use next? [closed]

When the sun tea become old, and what will it be using next? for example, pour in specific plant? rub foot? instead of throwing in sink.
1
vote
0answers
27 views

What makes pink salt pink? [duplicate]

What are some of the names of chemical compounds (minerals our what not) which make the healthy (sandless) pink salt pink?
1
vote
1answer
70 views

What temperature, in degrees, should I set my slow cooker to for a 5-pound pork shoulder?

I'm making pulled pork with a 5-pound pork shoulder in my slow cooker. My cooker has a temperature control that ranges from 200 to 400 degrees Fahrenheit. I hope to have it done in 6 to 8 hours. What ...
1
vote
2answers
40 views

Commercial yeast ( Saccharomyces cerevisiae) in a sourdough culture

I would like to know a good reason for adding commercial yeast (Saccharomyces cerevisiae) to a sourdough culture and would it survive?
-1
votes
0answers
34 views

What can I do with red bean purée? [closed]

I bought a large can of what I thought was red beans, but it was really a can of red bean purée. And I didn't find this out until I'd already opened it (so I can't return it). Anyway, I don't want ...
0
votes
1answer
50 views

How to save failed pie crust dough (warm butter)?

OK, I've accidentally used warm butter in a common pie crust recipe (250 g flour + 205 g butter + salt + cold water). The dough formed before I could even add some water at it does not look like the ...
0
votes
0answers
31 views

can I freeze jalapeno peppers then use them for pepper jelly when my green peppers comne in?

My jalapeno peppers plants are loaded, but my green peppers aren't ready to pick yet. Can I freeze the jalapeno peppers then thaw them out to make pepper jelly?
1
vote
3answers
144 views

Cooking pot with lid for saving gas but that doesn't overflow?

I care about gas saving and for that I want to cook with the lid covering the pot. This allows me to reduce the fire power of the stove top (then using less gas). I need to cook foods in cooking pots ...
0
votes
0answers
43 views

Sweet Potatoes going black when peeled

When I peel sweet potatoes for a meal, why do some go black? I peel them about 1 hour or half an hour before I cook them
0
votes
1answer
63 views

How to thicken slow cooker recipe sauce

I made a slow cooker balsamic chicken recipe that has a lot of liquid from 2 cans of diced tomatoes with their juice. The recipe says the juice is needed to keep the chicken from drying out. But the ...
1
vote
1answer
27 views

why (Calif.) apricot & peach jam will not set?

For years, both my mother's and my own apricot and peach jams would never set up. The pectin package warned us that it might take up to 2 weeks to set (WHY??), and we always waited and checked, but it ...
1
vote
1answer
90 views

Which bread keeps the longest?

I want to buy the type of bread which last longest. It should be toastable, so no zwieback and other dry types. Which is the best bread for this purpose? Is the standard toast slices or loaf of bread ...
3
votes
1answer
143 views

Is it possible to fry breaded or flour covered chicken with only butter?

I understand that I would be using a lot of butter, but my only concern would be burning the milk solids. So would clarifying the butter be key? Would it take better than using oil?
5
votes
2answers
292 views

How can I reduce the salt in oversalted potatoes?

Let's just say I was experimenting, and now I have a pan full of diced carrots and potatoes that have been boiled and way, way over-brined. They taste like... salt. It's very bad.
3
votes
1answer
64 views

Is it possible to bake bread or the like using a stovetop tagine?

I have a Moroccan style tagine, and I usually use it on the stovetop. The recipes or guidelines I have found for baking bread in a tagine usually depend on using it in an oven - something that is ...
0
votes
0answers
25 views

How long are hard boiled eggs safe to eat after peeled bagged & put in fridge? [duplicate]

On 6/7/16 I hard boiled 6 lg. Eggs, peeled them, bagged them, and placed them in fridge. How long are they safe to eat?
0
votes
0answers
43 views

Baking toad in the hole [closed]

I have tried to cook toad in the hole, and bite size sausage rolls, however the pastry never goes crispy or browns off in my electric cooker, though i follow cooking guides on the packet.
1
vote
1answer
79 views

Does it matter if I add cornstarch to my sauce instead of pasta water?

Since it is starch in hot water in both cases, I wonder why starchy pasta water is so prized over adding (trigger warning for Italians) warm water and cornstarch when tossing pasta.
0
votes
0answers
16 views

Can a gas broiler be mounted directly under a gas cooktop?

I am planning a home kitchen remodel with a gas cooktop and electric wall ovens. Can I get a gas broiler mounted under the cooktop or both functions in a single appliance... and what might that cost.
0
votes
1answer
39 views

Milk in fermented bread dough

I would like to ask if the role of milk in bread dough fermentation, is to increase the population of microorganisms similarly present in sourdough bread? If so, can it be said that this kind of bread ...
1
vote
0answers
27 views

Re-Heat meringues after having them in the fridge for a long time?

Three weeks ago I tried to make meringues. Unfortunately I left them in the oven for too short, and thus they were quite soft. Thus I put them in the fridge. Now I took them out again, and noticed ...
0
votes
2answers
54 views

How to conserve eatables in humid and moist environment?

I am living in very moisture and humid environment. The eatbles I bought like rusk(made of wheat and vegetable oil), capture moisture within a day and then become unfit to eat. What should I do so ...
3
votes
2answers
75 views

When using puff pastry in the base of a savoury pie, do you need to blind bake it?

I am making a chicken pie. I've made it before with just a pastry shell on top but I'd like to line the dish with pastry this time. Will I need to blind bake the base of my pastry first? Is it then ...
1
vote
2answers
120 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
88 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
53 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
38 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
50 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
1
vote
1answer
56 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
128 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
359 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
48 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 ...
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 ...
3
votes
2answers
84 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
94 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
83 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
90 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
88 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
49 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
133 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 ...

15 30 50 per page