1
vote
1answer
60 views

Cleaning simple mandolin slicer with non removeable blade

I have a very simple mandolin slicer. Blade is not removable. Extremely hard to clean, even soaking, running through dishwasher on top rack. Can't even get a toothpick between blade and plastic ...
2
votes
2answers
49 views

Pumpkin Bread that is similar to Banana Bread

Can you make a pumpkin flavored bread similar to how you can make banana bread? Adding pumpkin to a bread dough mixture similar to how you make banana bread. Is this what pumpernickel is?
2
votes
2answers
132 views

How can I prevent the cheese on my homemade pizza from hardening too soon?

I am on my road to perfecting thin crust pizza, but a major problem is that about 5 to 10 minutes after getting it out of the oven the cheese begins to congeal and harden, making my homemade pizza ...
3
votes
1answer
64 views

Devil's food cake turned out dry and dense

I tried this recipe: http://www.foodnetwork.com/recipes/alton-brown/devils-food-cake-recipe.html However, when I did it, the cake came out dry and dense and not very tasty. According to many other ...
-7
votes
1answer
142 views

Hangovers: what causes them? How much does the quality of the drink matter? [closed]

Hangovers are, as far as I know, caused by dehydration, building up of toxins of the drink, and and building up of toxins because the liver is too occupied with getting rid of the waste products of ...
2
votes
3answers
217 views

How to replace marshmallows in rice krispies cakes?

I'm making rice krispies cakes, but I just realized I'm out of gelatin and marshmallows. My mate suggested mixing normal granulated sugar with some water and it will give me the stickiness I need. Is ...
2
votes
2answers
96 views

What should I look for when choosing tomatoes for pasta sauces?

What factors should I take into account when selecting tomatoes for sauces? Background: I'm growing my own tomatoes, and I need to start germinating soon. Taste and production are my 2 first ...
1
vote
0answers
24 views

What is your preferred soy sauce for cooking? Why? [closed]

I prefer nice shoyu from Japan, but there seem to be tons of nicer selections even from the US. Which one do you guys prefer for cooking? Dipping? Tasting?
3
votes
2answers
580 views

Yorkshire Pudding Wraps

I saw a picture the other day of roast beef in a Yorkshire Pudding wrap and thought I'd give it a try sometime. The problem is that all advice I can find on how to make yorkshire puddings well points ...
3
votes
2answers
139 views

Substitutions for vegetable oil in cornbread

I am out of vegetable oil and need to make cornbread. I think you can substitute peanut oil but want to make sure (only need 1/4 cup). I think you can also use olive oil but I only have extra virgin ...
1
vote
3answers
92 views

Is my “non stick” pan kaput?

I have a Circulon frying pan I've been using for a few years. I got it second hand in good condition. The non stick factor was great when I got it, but when I fry with it now, I find I need to use ...
3
votes
1answer
59 views

What to do with egg whites after stiff peaks collapse & you can't re-beat

So weird situation... beat eggs to stiff peaks with intention of making meringues. Forgot about them somehow (dinner party), but now, my friend's mixer that we borrowed is no longer available and the ...
1
vote
1answer
34 views

scratched ceramic pan

So I scratched my new ceramic pan by trying to cut something in it (definitely regretting that one) and was wondering if it can still be used? They are very small scratches. Can it even be restored?
3
votes
3answers
36 views

Hamilton Beach 5 qt Slow Cooker Bad taste and smell

I have purchased a Hamilton Beach 5 qt slow cooker. Made Wild Rice Chicken Soup in it for 7 hrs on low and after 4 hours I checked it and tasted. Delicious. 3 hours later I shredded the chicken and ...
1
vote
0answers
30 views

The sugar mixture of my baklava did not melt

The baklava filling made with sugar nuts and spices, was harder. Why did this happen? I poured on the syrup mixture, hoping this would soften it up. No luck. It's like the sugar granuals crunch as ...
1
vote
1answer
39 views

Why is my cake crumbly?

I used a new cupcake recipe. It has raving reviews about how moist it is. Mine turned out moist but it's very crumbly. Any suggestions? Ingredients 1 1/2 cups semisweet chocolate morsels 1/2 cup ...
3
votes
1answer
90 views

Why my meatballs sweated all of their fat?

I have made simple meatballs with red onions, some eggs, drizzle of olive oil and chopped scallions. Put them into the oven at 220c (440f) and this is what came out: They sweated all of their fat ...
5
votes
4answers
141 views

How to prevent olive oil container from getting oily outside?

I'm using this kind of container to add just drops of oil on top of my food or whatever: Problem is it's always oily so after using it I have to clean my hand. Any trick to keep it clean and non ...
7
votes
2answers
128 views

What is “au sec”?

I am looking at making a variation of Alain Passard's egg, the Farm Egg with Corriander. The instructions are somewhat clear, with the key exception being the phrase "reduce until au sec". With a ...
1
vote
0answers
11 views

How long will canned cooked clams last in fridge after opened? [duplicate]

How long will canned cooked clams last after can has been opened- and been refrigerated? OK to eat after 7 days? (No weird smell detected)
0
votes
1answer
53 views

Slow cooking chicken breast

How much chicken stock should be used when slow cooking 3 boneless,skinless chicken breast? I used a 8 ounce can of chicken stock,and no water.
3
votes
1answer
98 views

Why does my calzone crust lose its crunchiness within minutes of being removed from the oven?

I have tried making meat stuffed Calzones from pizza dough. It came out really crispy, but after 10 minutes or so the bread was kind of rubbery. It was weird because I made pizza the other day using ...
5
votes
1answer
85 views

How do you get the flavor out of dried peppers?

A recipe calls for dry chili peppers for my Moroccan fish. I know sweating fresh chili peppers will release the flavor, but how do you release the flavor of dry spices like dried chili peppers?
0
votes
0answers
31 views

Black layer on Dosa batter

While my home made dosa batter ferments, there is a black soot like layer formed on the top. Why is it so? Is it harmful? Please advise.
0
votes
0answers
17 views

Can left boiled milk in the pot whole night? [duplicate]

I normally boiled the fresh milk at night and left in the pot with cover for 2nd day morning, I will make warm for my child to drink in the morning , is that safe?
-1
votes
0answers
41 views

Oven baked chicken for 40 minutes at 180 degrees Celsius: is it safe to eat? [duplicate]

I just baked some chicken thighs (with skin on) in the oven at 180degrees Celsius for 40 minutes. I put olive oil, salt and peppers on the chicken first. The chicken is fresh. Is it safe to eat it ...
1
vote
2answers
113 views

Can nutritional yeast flakes be used as a bread leavening?

Can nutritional yeast flakes be used as a bread leavening, or is the yeast really dead (is that what deactivated means?)?
1
vote
2answers
159 views

Crispy sweet potato (yam) fries in a deep fryer?

I bought a roto deep fryer recently. But everytime I make yam fries, they end up being soggy. My process: I cut the sweet potato fries to about 1/4 inch. I follow deep fryer instructions of ...
3
votes
2answers
131 views

Where can I buy fresh, live yeast for making bread? (NOT active dry yeast)

Where can I buy live yeast? Who sells it? Can I buy it non-commercially? Does anyone sell it online? I've found it difficult to find, at least in the United States's grocery stores.
2
votes
3answers
78 views

How should burger patties be prepared in terms of mixing and flavourings?

In this article by Kenji from serious eats he discusses forming the patty to a bare minimum so the strands of ground beef are still visible. He also recommends only salting the beef just before making ...
1
vote
1answer
78 views

What are the best burger buns available in the UK? [closed]

In recipes online I see recommendations for buns such as Martin's Potato Rolls. However it doesn't seem like it's possible to get this kind of bun in the UK, or indeed anything other than the basic no ...
4
votes
3answers
875 views

When making fried rice, how does the amount of heat affect the taste of the food?

This answer talks about the amount of heat required for cooking fried rice which tastes similar to restaurants. I want to understand the science behind it. Please explain.
2
votes
4answers
68 views

Sweet sauce for Peking Duck?

I've always wondered what sauce they served with Peking Duck at various Chinese restaurants (at least in Australia anyway). Whenever I order Peking duck as takeout, they normally provide a cute little ...
0
votes
2answers
251 views

How to maintain the calories in rice (which were present in it in its raw form) after cooking it?

I searched Google with the following keywords: calories in 1 tbsp brown rice The result was: As you can see the calories, after cooking have severely reduced. What can I do to maintain ...
0
votes
1answer
44 views

Pork sausage patties in a crockpot overnight [duplicate]

Is it safe to store a crockpot full of freshly cooked pork sausage breakfast patties overnight? set on Warm. ? Also do you think this will make them "dry" to eat in the morning? If it's safe, do you ...
4
votes
1answer
54 views

Cobbler vs pie?

How is a Southern U.S. style "peach cobbler" different from "peach pie"? It seems to use pie crust rather than buscuit dough, and it's a woven top, not cobblestones. I'll bet if I put the same ...
6
votes
5answers
1k views

How can I get the smokey flavour in Hor Fun?

I made Hor Fun (not the linked recipe in specific) the other day for my girlfriend who loves the dish. However, her critique was that it lacked the distinctive smokey flavour of the dish. When it's ...
11
votes
1answer
147 views

How does pineapple tenderize meat?

It seems to be common knowledge that pineapple tenderizes meat. Most sources say that it does so due to proteases (specifically bromelain). However, I've also seen suggestions that acid is an ...
3
votes
1answer
85 views

what made the juice/water of the beans turned black

I have 3 new pre-seasoned cast iron pots as gifts I cleaned as instructed before using. But when I tried simmering a nice pot of beans in one the broth turned really black. I had to throw away ...
4
votes
1answer
58 views

Is-there any good way to make smoked chipotle pepper at home?

I love smoked chipotle peppers and I would love to use them in my sauces. So if any one knows how to make smoked chipotle pepper at home please share. All the best
12
votes
2answers
2k views

Does the yogurt set from 500 ml milk result in 500 g yogurt?

I want to prepare 500 g yogurt. I have 500 ml skimmed milk. So, will the resultant yogurt be of 500 g? If not, then how much skimmed milk do I need to get 500 g yogurt?
1
vote
1answer
32 views

How can I preserve refrigerated cashew / almond milk by at least 2 months?

How can I preserve refrigerated cashew / almond milk by at least 2 months? I tried citric acid, but a very bad taste and smell resulted. Does anyone know what can i use naturally to prolong the life ...
0
votes
1answer
39 views

I am attempting to preserve the shelf life of ice tea up to six months with citric acid, I need a perfected ratio?

I am attempting to preserve the shelf life of ice tea up to six months with citric acid, I need a perfected ratio? I have tried several ratio, but still end up with molds in a week time not ...
4
votes
4answers
188 views

Does honey actually tenderize meat?

I was recently reading a cooking manga named Shokugeki no Soma, in which the protagonist uses unconventional methods to cook specific dishes. In one chapter, he uses honey specifically to tenderize ...
2
votes
1answer
53 views

Sous Vide Beef steaks look overcooked at 59°C and 56.5°C

I have just started cooking steaks in my sous vide machine. I am getting results when cooking sous vide that do not agree with the theory and instructions I have read. For my experiments I have ...
0
votes
1answer
50 views

How are Thin Slice Beef rolls for hot-pot prepared in restaurants?

I was wondering how Thin Slice Beef rolls for hot-pot prepared for in hot-pot restaurants. Are they sliced and manually rolled, or is there a machine that is used to do the lot? Cheers. Picture for ...
1
vote
2answers
32 views

How long can chicken stay out raw at room temperature before becoming unedible? [duplicate]

I know chicken isn't edible raw, but how long can it stay outside the refrigerator without gaining bacteria to where you can't even cook it?
1
vote
2answers
51 views

Plain Greek yogurt with finely chopped green onions dip

I am doing a 21 day challenge and I am making a Greek yogurt and finely chopped green onion dip and I need something to subsitute green onions with. What can I use that is very similar to it?
0
votes
0answers
18 views

Is this Chicken Situation safe to cook and eat? [duplicate]

I took 4 chicken breasts (in a zip-lock bag) out of the freezer on Sunday to thaw on our counter at room temp for dinner that night. We ended up getting whisked away for a surprise dinner and never ...
0
votes
1answer
46 views

Where can I find yak butter online or in NYC?

I was told by a Nepalese acquaintance that it's not available. Seems unlikely.

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