3
votes
1answer
45 views

How do I roll or wrap up pasta into a log-like shape for presentation?

How do I roll or wrap up pasta into a log-like shape for presentation? Example 1, Example 2, Example 3 Do they use some kind of tool to wrap the pasta around?
1
vote
2answers
65 views

My chocolate-chip cookie expanded after baking

I have been making the same chocolate-chip cookies for a while. Last week, after baking a batch and removing from the oven, they expanded and became flat. Usually they stay in the same shape when ...
11
votes
3answers
1k views

Why not cover the pot?

I have noticed some foods, such as quick-prepare ravioli, specifically state not to cover the pot when warming them. Why should the pot not be covered? I am especially interested in knowing when I ...
-1
votes
2answers
41 views

Pavlova Roll failure

Why did the merengue in my pavlova roll turn out rubbery in consistency. Was it baked for too long. It was baked at 170 deg for 10 min then at 150 deg for an hour. then switched off the oven and let ...
3
votes
3answers
92 views

What is the charcoal snake method and how does it work?

I've read in places about using something called the charcoal snake method for slow smoking in a kettle bbq. What is it and how does it even work? Here's an example picture.
1
vote
2answers
47 views

missing ingredients in banana bread

I have my grandmothers handwritten recipe for banana bread. the paper tore and I lost some of the recipe. it calls for 1 1/2 cup sugar, 2 cups flour, 3/4 tsp baking soda, 1/2 cup of milk, 1 tsp ...
1
vote
0answers
59 views

Coating/skin on Quorn Sausage - is it edible?

I bought some frozen Quorn Hot Dogs (Frankfurter style). After boiling some there was a transparent, filmy outer skin/coating that came off when I was cutting them. It felt plastic/rubber/paper-like ...
0
votes
0answers
18 views

Ideas for lunch including chicken and salad [closed]

I want some ideas for a lunch meal, I am tired of simple sandwiches. What I want to include is more fibre and maybe less carbs as it tends to make me sluggish. I guess what I want is to include some ...
1
vote
1answer
34 views

yeast substitutes and proper measurements

I was wondering if I could get some advice as I have intolerances to yeast and have heard of a few substitutions from: baking soda, baking powder, lemon juice, milk and yogurt. The question comes to ...
2
votes
1answer
42 views

How to convert a chocolate fudge frosting recipe to white chocolate?

I love the Betty Crocker recipe for fudge frosting! My problem? I really need a white chocolate instead of a cocoa frosting and have no idea how to substitute white chocolate for the 2tbsp cocoa the ...
1
vote
0answers
34 views

Can I add Xanthan Gum to cookies made with all purpose flour to decrease softness which causes cookies to break?

Use a shortbread recipe which adds eggs to the basic recipe of flour, butter, sugar and flavoring. The cookies taste fantastic, but break too easily. Need to ship the cookies as gifts, but they are ...
4
votes
1answer
35 views

Reliable Cookie-to-Butter Ratio for Crumb Crusts

I'm trying to find a general and reliable Cookie-to-Butter ratio (or weights) that I can use when I make crumb crusts for no-bake pies. My old baking textbook, On Baking: A Textbook of Baking & ...
3
votes
1answer
45 views

Should I get the small or large size of a pour over brew device when I'm only brewing one cup? (eg. Hario V60, Woodneck)

Assuming that I am only going to brew a cup of coffee for myself and won't be brewing more than one cup at a time, should I still get the larger of the two sizes (or three sizes in terms of the V60) ...
0
votes
2answers
77 views

How much salt is needed for “Coq au vin”

How much salt is needed for "Coq au vin" (one rooster, 1.5 kg) and when should it be added?
0
votes
0answers
42 views

Using Agar Agar for Jelly Making

I use Agar Agar instead of fruit pectin because it is "cleaner" and I have more control over the sugar. However, I found a recipe for garlic jelly and forgot that it will not set if using agar agar if ...
2
votes
0answers
75 views

Why is it necessary for Turkish Coffee to start brewing with cold water?

In nearly every Turkish Coffee making recipe I have found them recommending us to start by putting coffee in cold water and then bring it to boil. Why is it necessary for Turkish Coffee to start ...
2
votes
0answers
30 views

How to add flavour coating to gelatine or starch capsules?

I have gelatine and starch capsules of differing colours and sizes that I use for supplements and the like. In some cases, I would like to coat the capsules with differing flavours! A sort of sensory ...
2
votes
1answer
65 views

Advice for Rice balls in bulk

I have my own variant of japanese rice balls that I was hoping for some advice on. One thing to keep in mind is that I'm a college graduate student and put a high priority on minimizing costs and ...
0
votes
0answers
18 views

How long can a can of food be kept in fridge before opening? [duplicate]

I put a can of unopened pork n beans in fridge to get cold for next day and they were pushed to the back and fogoten. How long will they be ok to eat,?
1
vote
2answers
117 views

Why the pizza is able to “recover” so quickly?

Assuming that you ever saw someone making a pizza out of a dough, you probably noticed that usually they push with quite some energy the dough down and use the other part of their energy to enlarge ...
0
votes
1answer
49 views

Rule of the thumb for judging the leavening?

I have done a focaccia and a small piece of dough to see if I can make bread with the same recipe I'm using for the focaccia . Both dough have almost doubled in size in about 9 hours, and I have used ...
2
votes
1answer
85 views

Proper use of Rhubarb

What is the proper way to prepare rhubarb as to not poison anyone? What parts of the plant is poisonous? and what general precautions should be done when making food involving rhubarb?
3
votes
5answers
124 views

How to make sure that potatoes are boiled properly?

I once boiled some potatoes of average size, by inserting a fork into them I thought they were boiled properly but cutting them in half, I saw the center is still raw with a lighter color. So how ...
6
votes
4answers
2k views

Will swapping the red wine in my spaghetti bolognese with port wreck the dish?

We were out of red wine when cooking spaghetti bolognese today, but eyed off the port as a possible substitute. We decided against it but were left wondering. I imagine you'd have to halve the ...
1
vote
4answers
142 views

How to see if cast iron cookware is enameled?

I have found a cast iron grill manufactured by the French company Le Creuset. This cookware is probably around 20 years old and you can see a picture of the same model below. I'm wondering if this ...
2
votes
5answers
131 views

How can I start down the path of eating less meat?

Recently I've been giving more thought to the idea of moving toward a more vegetarian diet. The trouble I've encountered, though, is that it seems hard to find recipes and eating suggestions that are ...
1
vote
2answers
115 views

power failure and a slow cooker

I put a beef stew recipe in to my crock pot this morning at 7 am and set it for 8 hours on low. At 1 pm, the power went out for a few minutes. When power was restored, the slow cooker did not come ...
5
votes
1answer
64 views

Broiler Drawer vs Oven Broiler?

I'm considering purchasing a new freestanding gas range and would like to hear pros and cons of people's experiences with an broiler drawer under the main oven or having the broiler element inside the ...
0
votes
1answer
45 views

Are beets related to turnips?

We recently made fresh beets, which was a new experience for me, and I was surprised to discover that a freshly cooked fresh beet tastes quite like a similarly cooked turnip. Is there any connection ...
3
votes
3answers
167 views

How to remove the flavor from whisky stones?

I made the mistake of buying these awesome whisky stones (soapstone) to chill my drinks. Besides the fact that they don't cool the drink down a lot, they acquire a freezer taste and ruin the flavor of ...
2
votes
0answers
24 views

How to preserve fermented bean sauce

How can I can and preserve my fermented bean sauce so it has a long shelf life preferably one year or longer. I ferment the beans in smoke and in low heat and then stir fry them in mustard oil, ...
17
votes
3answers
2k views

Can you put polystyrene in the microwave oven

I want to know for sure if you can use polystyrene trays (such as those that meat comes in) in the microwave oven? I have read some fairly official looking reports and articles that say there's not ...
2
votes
1answer
39 views

Are the particulates that settle in a veal stock impurities?

I've been making veal stock for about a year, and really enjoy the process. It generally takes me two days: the first to generate a base stock, the second to reduce it. I've noticed that when I ...
1
vote
2answers
90 views

Does store-bought Kombucha spoil? If so, how can I tell?

I recently bought Ginger Kombucha for the first time in a reputable health food store. I'd never heard of it, but my doctor feels the probiotics will help my chronic digestive problem. Because of the ...
1
vote
0answers
47 views

Purple skin with white flesh yams/sweet potatoes have black/green spots after I boil them. Can I still eat them?

Our local food distribution site gives what they call sweet potatoes. They are purple looking on the outside with white inside. When I boiled them they got kind of black or green streaks in them. Am I ...
3
votes
2answers
57 views

Can I freeze fresh hyssop?

Is it possible to freeze fresh hyssop? Can I expect it to be as aromatic and flavorful after defrosting?
0
votes
0answers
11 views

Need answer to an electrical problem [migrated]

My husband bought me an Artisan kitchenAid mixer (max watt 325) from America, we live in Denmark so he also bought an autotranformer (input 220/240v, input 110/120v and max load 500VA with a 5amp ...
2
votes
2answers
109 views

How to keep cream cheese for a long time?

I discovered that I can buy cream cheese at 1/4 the price per pound, but only if I buy it as a solid 10 cm x 10 cm x 40 cm brick. Assuming I only eat 1/10th of this brick per week, is there any way I ...
3
votes
3answers
297 views

What is a good substitute for Farro?

I saw this ingredient (farro) listed in a recipe that I was interested in making; however, I've never seen nor heard of it before. Could you explain what it is, please. What can I substitute for ...
2
votes
4answers
147 views

How to mix cream to increase its fat percentage?

In my area the typical type of cream you can get is the one for whipped cream. It contains a fat percentage of about 35%. Some recipes call for higher fat percentages like 50% and up, so I'd like to ...
1
vote
1answer
27 views

Mixed bread dough shelf life?

I have just picked up baking confectionery bread buns and I wanted to ask how long can I keep a mix of dough, yeast and water in the freezer or refrigerator? The mix has no butter or eggs by the way. ...
2
votes
2answers
75 views

How do I keep Clam juice

I have about three gallons of clam juice, after steaming about 400 clams. How can I safely keep, can, or store this much juice for further use?
2
votes
3answers
155 views

Sourdough starter developing alcohol

I have been dealing with my sourdough starter since about 1-2 months ago, when I started it from scratch with just water and flour . In the last 2 refreshments I have added some honey, just 1 ...
2
votes
2answers
46 views

Can I prepare wasabi powder in advance?

I've got this little 30 gram container of "wasabi" powder. I'm on a little kick of trying to perfect my sushi rolling technique, so I'm likely to use it up within a month or so. It's just the ...
5
votes
2answers
128 views

I love food and the public but my body can't handle it anymore [closed]

I live for food and educating folks who are asking for help with kitchen stuff; I may not have the answers but I will certainly point them to where they need to find the answers they seek. Right now ...
2
votes
1answer
36 views

Acmella oleracea (Szechuan buttons) - active chemical for mouth sensation?

I am looking to begin growing Acmella oleracea (Szechuan buttons). I would like to use them directly, and also make extracts specifically to maximize the taste/oral stimulation effect. Apparently ...
2
votes
1answer
68 views

Getting the flavor of honey without the sweetness

Honey has an interesting flavor, but it's very sweet. Is there any way to get the flavor of honey without it being sweet?
3
votes
1answer
49 views

Vanilla fudge attempts turn into caramel

I am absolutely addicted to making my own candies and confections, and I just adore making all kinds of fudge and truffles. However, I seem to have this issue whenever I go with a very simple recipe: ...
2
votes
1answer
67 views

Can I substitute a stainless steel pot for the traditional iron dutch oven?

I have very limited options in my kitchen, and while the dutch oven is the preferred method for getting an 'oven spring' while baking sourdough, I do not have a cast iron pot to do it. IF stainless ...
3
votes
2answers
61 views

Can you brew black tea in a macchinetta?

If I use black tea leaves (not grounded leaves like in commercial teabags), and place them in the macchinetta (either instead of a coffee, or with the water). Is the brewed result going to be any ...

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