0
votes
1answer
65 views

Egg muffin tin cooking

I make egg muffins in a muffin tin, using cubed ham, green pepper, onion etc. plus of course beaten eggs. How long can I keep these in the fridge after they have been baked in the oven. I've tried ...
0
votes
1answer
37 views

Any ideas for a Guyanese menu [closed]

I have been asked to do a catering job for a Guyanese family. They would like ethnic food. I would like to get some ideas closest to traditional menu ideas.
10
votes
5answers
4k views

What's the point of roasting a whole chicken?

Recently I tried to butterfly a chicken before roasting it (in the oven) and I totally liked it. It cooks faster, browns more evenly and is easier to carve. It's slightly more difficult to move the ...
1
vote
3answers
105 views

What are properties of good whole bean coffee?

I'm in search of a great new (commercially-available) brand of coffee for home-use in making both espresso and drip coffee. I used to frequent a local roaster, but I'm a poor grad student and I have ...
0
votes
0answers
32 views

What are the best food or cooking analysts in the web? [closed]

I am looking for good sites that analyze well recipes and food cooking methods. The one I follow all the time is Kenji from Serious Eats, here is an example of burgers' analysis he does: ...
-2
votes
1answer
80 views

What is the diference between a quinoa burger, a quorn burger, and a soya burger?

I would like to know, what is the difference between a quinoa burger, a quorn burger, and a soya burger? Are their ingredients all different, or are some of these in common to the above? What about ...
-1
votes
0answers
30 views

Better ways to prepare bean burrito paste? [on hold]

I would like to prepare the paste for Mexican-style bean burritos (preferably as delicious as possible and spicy). I've picked some beans at the supermarket, boiled them, fried them with some garlic, ...
3
votes
4answers
64 views

Why does my corn flour dough feel like wet sand?

I did corn dough empanadas and the dough felt almost like wet sand and was tearing apart in my hands, impossible to shape up. What should I do better next time ? I followed this simple receipe: 2 ...
1
vote
0answers
46 views

homemade creme fraiche

I started making crème fraiche and when adding the buttermilk the buttermilk had started to clot. I didn't know this before adding it to the cream. Am I still able to make the crème fraiche with ...
0
votes
0answers
66 views

What would adding wine (red or white?) do when cooking Vindaloo?

This is my first post, so please be gentle. I am cooking chicken Vindaloo and I'm trying to get a bit creative. I have never heard of adding wine to vindaloo, however, I know that I like it in soups ...
6
votes
5answers
876 views

How to reduce the heat on a gas burner

I have a new gas cooktop and the lowest setting on the smallest burner still produces afast rolling boil rather that a very low simmer. How can I reduce the heat?
2
votes
2answers
58 views

Convert fresh basil leaves to a dry measurement

I have a recipe that calls for 12 fresh basil leaves. How do I convert that to a dry measurement?
2
votes
1answer
77 views

Why are the blueberries in my blueberry muffins not melting?

I've made a few batches of blueberry muffins and the first batch turned out perfectly. After that batch, I tried to substitute honey for sugar (just testing things out), but the blueberries didn't ...
1
vote
1answer
199 views

1/4 cup of whiskey in cupcake batter substitute what type of liquid? And use the same amount?

I'm making chocolate coffee cupcakes with pecan praline centers. 1/4 cup of whiskey to batter. I don't want alcohol and don't know what the purpose of the alcohol is. Can I use some other liquid and ...
0
votes
0answers
36 views

What can I make a baking form from?

I'm looking for a way to make a precise form for baking bread in it. I have a gas-powered oven at home and I'd like to find an easy to shape material that could be used to make a complex form or parts ...
1
vote
1answer
50 views

Are there any cons to heating orange and grape juice?

Very simply I'd like to offer guests mixed heated orange and grape juice in the winter. I'm not sure why this isn't more common since hot lemonade and hot cider exist. Are there any nutritional cons ...
0
votes
0answers
31 views

Is there a quick substitute for condensed milk?

I'm making steamed rice cakes, and the recipe calls for 3 tablespoons of Condensed milk. I want to have the steamed cakes ready in time for dinner, which is around 30 minutes from now. I've searched ...
0
votes
1answer
70 views

I need melted butter

Today I am supposed to make a chocolate mousse for dinner and I need butter (melted).The shops are closed. Can I use vegetable oil instead of melted butter?
0
votes
3answers
45 views

Substituting Chicken Broth in Split Pea Soup

I want to make some split pea soup and have everything but am wondering if I can substitute the water with chicken broth and not ruin the taste of the soup. I will also be adding a meaty smoked ham ...
1
vote
2answers
83 views

Nonalcoholic Substitute for Marsala Wine

For personal reasons I won't purchase alcohol or have it in my home, but I'm a bit of a foodie and love Chicken and Steak Marsala. I've found decent nonalcoholic substitutes for dry and sweet white ...
0
votes
2answers
91 views

Why is my bread dough sticky?

I'm been making this Japanese bread "Melon pan" many times and it had been success.Then my brother told me to add more sugar to make it more sweet. Try adding little at first, the bread still taste ...
2
votes
1answer
24 views

What types of wine are suitable for Dijon mustard?

I know that verjus (or verjuice- sour juice from unripe grapes) was originally used for Dijon mustard, and was replaced by wine as it became more readily accessible. However, I can't find much ...
15
votes
3answers
1k views

Can I leave uncooked rice sitting in water for an hour or longer before cooking?

I'm prepping for a dinner party. And I put uncooked long grain brown rice + oil + water in a pot, as usual. But I'm not cooking it right this minute. The rice is sitting in the pot with the water. Can ...
1
vote
3answers
40 views

spanish rice ran out of liquid and is getting sticky

help! My rice is still hard and I have a party coming over. I ran out of liquid and stirred it. Tastes great but center is hard. What can I do?
0
votes
2answers
33 views

How should I store this BBQ sauce for later use?

Dropped by a video where a BBQ sauce caught my attention. The ingredients used are: Olive oil, for frying 1 small onion, peeled and finely diced 2–3 garlic cloves, finely chopped Sea salt and freshly ...
1
vote
1answer
31 views

Oniony coleslaw

I have already made my coleslaw and the onion red onion it is too strong I want to tone it down as I said I've already made the salad do you have any suggestions on what to add to the coleslaw to tone ...
0
votes
1answer
58 views

When smoking ribs what is the 3-2-1 or the 3-2-2 method refer to?

I've read a couple places regarding smoking ribs and utilizing the 3-2-1 or the 3-2-2 method. What is this all about? What do each number signify?
0
votes
0answers
10 views

Folding in egg whites [duplicate]

Hello a recipe calls for folding in the egg whites, i was wondering if i could just use the dough hooks on a hand mixer instead? What will make the difference? This is for a Christmas fruit cake by ...
0
votes
1answer
20 views

What to use in pressure fermentation

I'm still pretty new to pressure fermentation and have been using it primarily to make sukimono - cabbage mixed with salt under pressure for about a day. I would like to make a whole cabbage at a ...
5
votes
3answers
106 views

Is there any advantage of applying dry rub overnight for baby back ribs for smoking?

Is there any advantage of adding dry rubs to ribs overnight? I'm looking to improve the texture and moistness of the ribs. Some forums are saying that applying a rub overnight may risk removing ...
1
vote
1answer
42 views

Beans, bacon, and chicken [closed]

I am eating a mix of boiled bacon, broiled chicken, and boiled beans (+ salt & pepper). It tastes awkward. What can I add to improve this flavor within $5 to restaurant quality? (I am not ...
2
votes
1answer
71 views

Cooking pots overheated

I was boiling water in two pots, presumably stainless steel. I got distracted and the pots completed overheated and dried. After cooling down the pots, I find them both have brownish grey residual ...
5
votes
3answers
181 views

Using low oven temperature to accelerate proofing

During wintertime it is often cold enough in my apartment that proofing takes much longer than in summer. I'd like to use my oven to create a warmer environment, in which the dough would rise faster. ...
-1
votes
0answers
32 views

Which Gastronomy College Should I do in USA? [closed]

Hi my name is Guilherme and I need to know which colleges of gastronomy are good on USA?
4
votes
1answer
60 views

What does the oil do in a marinade? [duplicate]

A basic marinade is acid, oil, herbs/spices. I understand the herbs and spices are for taste, the acid helps meat absorb by breaking down the tissue and taste. What is the oil for?
1
vote
0answers
61 views

Botulism Olives, Olive Oil and garlic [duplicate]

I have been doing olives (mixed kalamata and jumbo green/mazinilla) with a salty brine with dehydrated galic and herbs with a layer of olive oil over the top. Now is this safe or not?? i leave it to ...
2
votes
1answer
48 views

What is the ideal temperature for water added to chickpea flour for falafel?

Recipes for falafel using bean flour usually recommend warm, but not hot water to mix with the dry ingredients. What is the ideal temperature range for the water?
2
votes
1answer
47 views

Adding Pulses (Legumes) in Powder Form to Bread

I would like to add powdered pulses (dried and ground) to the bread flour and experiment on the flavour of bread. Does anyone have any experience with this? Will fermenting the powdered pulse (with ...
9
votes
5answers
1k views

Skimming foam from stock without removing floating spices

When I make chicken stock from scratch, I like to include whole spices like mustard seed, coriander, star anise and black pepper. I put these in right at the start when the water is still cool, so ...
3
votes
1answer
63 views

Using Jaggery as Substitute for Sugar

I generally use jaggery instead of sugar in all my baking recipies from cakes to bread. I have not experimented enough to quantitate any difference in taste (basically experience with using sugar in ...
8
votes
4answers
268 views

Should lemongrass be edible or just a flavoring?

In my limited experience with lemongrass (which I buy fresh-ish in plastic bags from the fridge of my local asian supermarket - not frozen or dried or anything), it's hard and impossible to chew, no ...
2
votes
1answer
40 views

how long to cook stuffed chicken breasts

I have chicken breasts stuffed with rice. How long should I bake them and at what temperature?
3
votes
1answer
87 views

What is the difference between whipped cream and whipping cream?

I am searching for accurate stock photos to represent both products. While I really only need to figure out what visual differences there are (if any), I would like to understand why they are ...
3
votes
0answers
65 views

My flatbreads are still doughy inside after cooking?

So I am making basic flat breads using flour, water, oil, salt and spices. I kneaded the dough for 5 mins and rested it for 15. I then rolled them out really thin and cooked on a super hot griddle, ...
0
votes
1answer
103 views

What is the purity test for Olive oil?

At home, how should I know whether Olive oil, I purchased, is pure enough? What is the purity test for Olive oil? What do you mean by "pure"? Could you please explain... – Stephie Pure here ...
-1
votes
0answers
36 views

Should I add Cardamom to chili? [duplicate]

I was wondering about adding pods of cardamom to my chili (for a contest) and, since you had the experience, I am asking for your advice. So: good idea? Bad idea?
3
votes
1answer
92 views

How can I scale down a high-yield recipe that calls for a single egg?

Recipes for muffins and the like often involve eggs and the recipes are usually designed for a yield of about 20. I have a small oven and only want/can make about 5 muffins at a time. What do I do ...
1
vote
1answer
57 views

Culturing Yeast in Dough

Can I culture yeast in dough without the dough going sour? I mean instead of adding new yeast everytime can I take a bit of raised flour and keep it for the next time? In this situation will the ...
1
vote
2answers
31 views

Yeast and Flour for Panasonic Bread Maker

I treated myself to a new Panasonic bread maker but since it is my first, I have a couple of questions. Also perhaps it is worth mentioning that I live in the UK. What type of yeast do I buy? There ...
2
votes
1answer
52 views

How to prevent Meringue from turning chewy/gummy-like?

My attempts at Meringue-making are driving me a tiny but crazy... No matter what I do, at first, they are still wet on the inside, and if I leave them standing longer to dry out, they get a ...

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