1
vote
2answers
40 views

How long can melted salted caramel last?

I melted the salted caramel today and I need it in school on friday. Today is Sunday. I wonder how long can it last beacause I'm scared it wont last more than 3 days.
2
votes
2answers
76 views

How do I bake cakes in a gas oven without a temperature knob?

I want to bake a cake in my gas cooking range, but I can't find any option to set the temperature. I just have the time setting knob and flame adjustable knob. How do I preheat my gas oven and long ...
1
vote
0answers
25 views

My iSi whipper suddenly has started leaking

My iSi whipper suddenly has started leaking; not from the top of the canister but from where the decorator tip is screwed on. I have cleaned it thoroughly. The "spring" which should seal the device ...
1
vote
2answers
45 views

How to control temperature of a charcoal bbq

If my charcoal bbq is too hot and the chicken is turning stiff on the surface, can I close the top vents to cool down the barbecue? What is the best way of cooling I down? Once cooled, what is the ...
2
votes
3answers
102 views

Rice has water inside after being cooked

I have this Rooster A.A.A. Scented Jasmine Rice that I recently bought and after a few days, water starts forming in the middle for some reason. A little background, I had a bag of Thai rice that ...
0
votes
0answers
25 views

Why are the centers of some of my kiwifruit hard

We bought a package of kiwi (about 10). We have only had it a week or so. The first few we ate were perfect. The last few have had very hard centers. They are good in color (brown) and they feel ...
0
votes
0answers
32 views

Can zucchini be increased in bread recipes? If so how much

I would like to increase zucchini in my bread recipe. Does increasing the amount of Zucchini make other changes neccessary?
1
vote
1answer
93 views

My lasagna sauce is too tart

when I first set the sauce to simmer, it's fine, but after simmering for 2 hrs. it's more tart than I like. How can I counteract this tartness?
0
votes
1answer
47 views

What physically/chemically happens to a vegetable when it is cooked?

I've discovered that if I eat raw vegetables, I can't digest them well if at all. If I steam, boil, nuke, bake, grill, or otherwise cook the vegetables, I feel fine. What are the physical/chemical ...
3
votes
0answers
65 views

Does cooking nopales with a copper coin actually neutralize the mucilage, and if so, why?

While looking around at different ways of cooking nopales and okra that dealt with the mucilage, I found a few references to cooking nopales with a copper coin. Some people seem uncertain whether it's ...
13
votes
7answers
2k views

How do I achieve a light and even 'dusting' of paprika?

I'm trying to perfect my seared and roasted pork loin chops, and I'm hitting a bit of an obstacle. Part of my recipe involves a very light dusting of smoked paprika after being seared, prior to going ...
2
votes
1answer
54 views

How to make crispy crepes?

I make very thin crepes using batter made of 500 grams of flour, 3 eggs and 250 ml of milk. They turn out thin, soft and pliable. My wife on the other hand remembers fondly her mothers crepes, which ...
3
votes
2answers
95 views

Wedding Cake Questions for Hot Weather

I have a Wedding Cake and Groom Cake to decorate for the middle of August. The Bride's cake is a 5 tier and the groom cake is Chocolate. The Wedding will be outside under a Barn Shed with no ...
2
votes
0answers
41 views

How do I cover up the white spots on my cast iron stove?

My friends brought me a paper bag full of peaches. I set the bag on my fisher cast iron stove, and I forgot about them. Lastnight, I picked up the bag to find the peach juice has bled through the ...
0
votes
1answer
67 views

Is what I want to make Lardo?

I have this idea of curing fat that comes from my biltong making. I'm wondering if this would be Lardo and whether it is a good idea? I want to take a nice piece of pork backfat (or maybe belly) Salt ...
3
votes
2answers
143 views

Cooking issue with cheap plastic forks

I was cooking rice, beans and sausage for my friend and I but since we are living very low budget my only utensils were plastic forks, knives, and spoons (really cheap ones that come in packs of like ...
1
vote
1answer
37 views

Papaya ripe or over ripe

Please let me know when would we consume payaya. What is the difference between ripe and overripe papaya? I do not like soft but hard papayas which taste sweet. Please advice.Thanks
2
votes
1answer
33 views

Substituting red beans for adzuki beans?

I've recently gotten into making mochi and really wanted to try my hand at daifuku (red bean paste-filled mochi) and I'm finding that there is an upsetting lack of adzuki/azuki beans available in my ...
4
votes
3answers
167 views

Why does my skillet burn even when using peanut oil?

When I use peanut oil which is one of the highest smoke point oils the oil still burns. Why is this happening? Is it the burner that's too hot? I have used the burner mainly on high
1
vote
0answers
40 views

Individually wrapped frozen steaks have thawed over 18 hours - are they safe? [duplicate]

I bought individually wrapped steaks from Walmart, and I accidentally left them out of the freezer for about 18 hours. I don't know if they had completely thawed or not. I didn't open the box to ...
0
votes
0answers
18 views

I left unopened pack of lamb burgers to thaw on the counter for 2-3 hours [duplicate]

I left unopened pack of lamb burgers to thaw on the counter for 2-3 hours, if I cook them thoroughly should they still be safe to eat? Please advise, haste is appreciated.
3
votes
2answers
104 views

Are garbage cans food safe, or made of food grade plastic?

At Mann Lake you can buy two kinds of honey extractors: Stainless steel Plastic The first is more expensive than the second, and the second is waaay more expensive than the third option: ...
1
vote
3answers
268 views

Can I substitute vodka for rum in tiramisu?

Specifically in this recipe: Tiramisu-II The reason why I'm asking this is I only have vodka at home, and I rarely drink. So I don't want to buy any kind of liquor just for three tablespoons of it. ...
3
votes
1answer
40 views

Inversion Canning

I tried canning spiced peach jam last night with a friend, and the recipe she found called for the inversion canning method to seal the jars. I should have researched on this last night, before we ...
2
votes
2answers
64 views

Sourdough starter

I was given a sourdough starter a week ago and I kept it in the fridge. Yesterday I added the flour and warm water and left it at room temp. The recipe said leave for about 8hours and when it is ...
2
votes
1answer
38 views

Pan-frying fish filets with skin on

When frying filets with skin on, I fish the piece of fish curls and doesn't cook evenly. I've been told to score the skin with a paring knife. Will this work?
1
vote
1answer
40 views

how to avoid crystallization of powdered sugar

I have powdered white sugar and stored it in a glass bottle. I see the next day that the sugar had crystallized and i cant seem to take it out or anything. Tried to keep under sun. No result. i have ...
0
votes
2answers
51 views

Tempered Glass For Cookie Sheet

I don't have a good cookie sheet available. Can I use a nice piece of tempered glass as a cookie sheet?
4
votes
1answer
47 views

Storing simple syrup [duplicate]

What is the best way to store simple syrup, made from equal parts of sugar and water? Do I store it on the counter, or in the refrigerator?
5
votes
1answer
94 views

Three ingredient peanut butter cookies - how to improve texture

I am Gluten free and I thought these looked good for peanut butter cookies: peanut butter, maple syrup salt. They really do bake up beautifully. However, they crumble on the way to your mouth. ...
1
vote
1answer
67 views

USDA or Food Labeling?

I have some bacon I took out of the freezer and put directly into the fridge to use this past weekend. Unfortunately, the weekend came and went without me cooking said bacon. It has been sitting in my ...
5
votes
3answers
2k views

Is a (British) wedding cake just a tiered fruit cake

I'm trying to find a good recipe for a wedding cake. I'm going to keep it fairly simple, one or two tiers, plain icing with some small decorations. Many recipes seem to be variations on classic ...
6
votes
2answers
132 views

Can over whipped egg whites be used in other ways?

As a beginner baker, I have always wanted to try whipping eggs to different stages so that I can grasp at which point egg whites goes over the stiff peak and becomes unusable. Not wanting to waste ...
0
votes
1answer
55 views

How much white chocolate should I use in a white chocolate cake?

I am trying to develop a white chocolate cake formula. The recipes that we tried were dry or did not have the right flavor or consistency. I found no guide line as to how much white chocolate to use. ...
1
vote
0answers
109 views

How to reproduce charcoal flavor in steaks and burgers from restaurants

Recently I went to a couple of restaurants. I had a burger at one and a steak at the other, both had a distinct taste that I can't describe. Kind of a charcoal taste but I know they were cooked over ...
2
votes
1answer
61 views

Meat juices can they be saved for recooking meat?

Can I keep the dripping and meat juices to cook with at a later date?
1
vote
1answer
44 views

What kind of paste do I use to form shapes to decorate a cake?

What do I use to create forms and decorate a cake? Like the minions seen here:
4
votes
1answer
76 views

Making drinkable yogurt

I like the taste and consistency of danactive drinkable yogurt. Google searches on making drinkable yogurt suggests adding water or milk to store bought "set" yogurt. Another said to use kefir and ...
4
votes
4answers
84 views

How do I prevent jams from turning brown?

I have been a jam maker for years. We live in an area of fresh fruit so it's always naturally sweet. I decrease the sugar in each recipe by at least 1 cup and I always add fresh lemon juice. My ...
3
votes
1answer
63 views

Super soft fried shrimp in a light batter

I dined at a sushi restaurant recently that had an appetizer called buffalo rock shrimp. Essentially its fried shrimp in a buffalo sauce. To describe the dish more specifically. The shrimp itself is ...
3
votes
2answers
57 views

Can I safely thaw and refreeze sorbet?

A month ago I made a mango/lime/cilantro sorbet that is delicious. The problem is I put the sorbet into a quart sized container and it's frozen solid (I keep my freezer very cold). Can I safely thaw ...
2
votes
5answers
865 views

How much meat should I serve per person?

Catering a small event tomorrow for twenty people. Serving beef brisket, pulled pork, and veggie lasagna. Question is how much brisket & pork should allow for each person? also serving three ...
3
votes
1answer
82 views

Does roasted garlic leave no aftertaste and smell

I saw in a recipe book by the Grill company Weber where they claimed that if you roast a garlic over medium heat in the grill, until it becomes pulp, and then slather it on your baguette and eat it, ...
3
votes
1answer
83 views

Sour butter from freezer?

Earlier today, I defrosted two different sticks of butter from my freezer. Both tasted sour. Neither had expired. The manufacturers were different, so it wasn't the same batch. Has anybody run into ...
0
votes
0answers
57 views

Are you supposed to throw away old non-refrigerated yoghurt and cheese? [duplicate]

Pretty much every resource out there says that you can only store food like yoghurt or cheese refrigerated at X temperature for X days, and must throw away any leftovers etc. What if you don't follow ...
3
votes
1answer
56 views

Cooking on top of hob covers

I've recently moved into a new flat and the oven has very rusty iron hobs. I've bought some stainless steel hob covers to hopefully protect them and keep them clean (as I don't fancy cleaning a rusty ...
2
votes
1answer
55 views

Pure maple syrup wedding favors

i want to give 4oz jars of syrup to my wedding guests as favors. Due to the cost I'm buying it in bulk and filling the jars myself. How far in advance can I fill the mason jars and not have the mold ...
1
vote
0answers
38 views

Spearmint kinda Musky

So, I recently bought some Spearmint plants, and the yield has been pretty nice. However, I've hit a bit of a Snag. I've tried a few different Drying and Brewing methods, from Oven drying to Air ...
2
votes
1answer
90 views

What is the function of oil in baking/roasting?

Oil is almost always used when cooking vegetables or meat at high temperatures in the oven, but I'm not sure what it actually does - it obviously provides flavour, but there seem to be other purposes. ...
4
votes
2answers
75 views

Is sweet-tasting raw kale normal?

I just tried eating kale for the first time, raw, in a salad without any dressings, and to my surprise it did not taste bitter at all unlike descriptions of its taste that I've seen online. In fact it ...

15 30 50 per page