2
votes
0answers
640 views

Liquid glucose in marshmallows

What does liquid glucose do for a marshmallow? Has anyone replaced liquid glucose with golden syrup or any other syrup for that matter? What are the effects of using alternatives for marshmallows? I ...
2
votes
0answers
137 views

Chalky smell in bread dough?

The last batch of challah (bread) that we made had a very chalky undertone and aftertaste. This time, the dough has a faint smell of the chalk (we didn't bake it yet). The flour has no odor and was ...
2
votes
0answers
60 views

Whipped cream running permanently from siphon

I have a Kayser siphon of whipped cream. I filled it with whipped cream (not fully though), added some sugar and swung it. It works perfectly, only today it wouldn't stop. But once Ive used, it won't ...
2
votes
0answers
187 views

How can I be sure I'm buying the right KitchenAid beaters?

My daughter has a KitchenAid Architect stand mixer. Through a series of moves, she's misplaced the wire whip and the dough hook and I'd like to get her replacements. Easier said than done! Stores ...
2
votes
0answers
530 views

How is Botan (the Japanese rice candy) made?

I was wondering if anyone might know how they make Botan Rice Candy? I have searched the web but no leads.
2
votes
0answers
80 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
0answers
136 views

What is the smoking point of salmon fillet oil?

What is the smoking point of salmon fillet oil cooking in oven (baked in a foil parcel)? (could be a range) There is one Q&A at What is the best time and temperature for taste when cooking a ...
2
votes
0answers
139 views

blackened carrot cake

I have a favorite carrot cake recipe that I have made many times. it is always beautiful and tasty (although I am sure some would debate that since it contains pineapple). However, that last two ...
2
votes
0answers
357 views

Why is my cheese sauce sweet?

I have made cheese sauce before and it has never been sweet. No problem with butter and flour and then I added milk like before. White sauce was fine. So I added cheese. Yes it was a package of ...
1
vote
0answers
15 views

How can I increase the shelf life of chocolate ganache?

I'm testing out chocolate ganache recipes and they don't seem to have a long shelf life. The ganache begins to grow mold after the third week. Is there a specific percentage of cream, glucose, butter ...
1
vote
0answers
42 views

How to properly store a Chinese new year cake and how long will it last?

I've received a Chinese new year cake, my question is how do I properly store it? Do I need to refrigerate it? Also, how long will it last assuming that I properly store it.
1
vote
0answers
32 views

Making white vinegar, question about rice wine

I'm going to start a batch of rice wine that will eventually be turned into vinegar. Is it important to age the wine for a long period for this use or can it be used after it has fermented for a few ...
1
vote
0answers
33 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
0answers
33 views

How much of toxins really penetrate melons?

[realsimple.com:] Cantaloupes often contain five of the longest-lasting chemicals, one of which is dieldrin, an exceedingly toxic and carcinogenic insecticide. Though it was banned in 1974, ...
1
vote
0answers
53 views

Fake poached salmon machine?

I went to buy what was advertised as "poached" salmon from my supermarket's prepared food counter and noticed that some of the edges were browned, so I was like, "Huh?". I interrogated the guy whose ...
1
vote
0answers
55 views

What to do with excess Wham bars

I currently have 50 wham bars in my kitchen , I went a bit ott at wholesalers and after eating one my jaw felt like it was going to give in . Can any of you offer up an ingenious solution for my ...
1
vote
0answers
44 views

How do you dry wet brown sugar clumps?

I have seen many people having problem with dry clumps of brown sugar, while I am having a problem of wet clumps of brown sugar. The sugar is in very moist clumps. Is there a way to dry it out to make ...
1
vote
0answers
37 views

How can I tell if my palm oil is rancid?

I've purchased a sustainable brand and have read about it's nutrition and use. It was stored in a cool, dark cupboard and I haven't used any yet. I opened the jar last week and it has a sharpish ...
1
vote
0answers
63 views

Does soaking fries in vinegar before blanching work better than blanching in vinegar water?

Does soaking fries in vinegar before blanching work better than blanching in vinegar water? Acidity de-activates pectinase, so it should toughen up the outside, while leaving the inside intact to ...
1
vote
0answers
24 views

can I safely pressure can potatoe soup w/milk in it?

Can I safely pressure can potato soup with milk in it? I made potatoe soup and would like to can it for later use. Problem is I already put milk in it. Do I have any alternative ways to preserve it? ...
1
vote
0answers
47 views

What is (was) cocavello?

What is or what was a cocavello drink? Does someone know, what ingredients it contained and if it is still used (drinked) somewhere around the globe? What I managed to find out so far is: Mentioned ...
1
vote
0answers
65 views

How does removing the germ of garlic help with breath/digestion?

I have recently heard from a friend who is a chef, that removing the germ in a garlic clove helps with reducing the garlic breath and also avoids digestive problems some people have when eating ...
1
vote
0answers
57 views

How to clean an induction stove from overheat?

After all water in teapot was boiled, an empty teapot was left on the surface and stove was turned on. You can see the spot on the photo. Is there some ways to fix or clean this? Induction hob model ...
1
vote
0answers
29 views

What is the shelf life of herbal ghee: at room temp, fridge, or freezer?

What is the shelf life of herbal ghee? At room temperature? In the refrigerator? In the freezer? (Does ghee even freeze well?)
1
vote
0answers
31 views

Pectin granules in jam

When I make small batches, 1-2 half pints at a time, they turn out perfect with great set and texture. However when I make regular batches of 8 half pints, they have bad set and contain gritty ...
1
vote
0answers
54 views

Bonbons are a mystery

Walmart used to carry gold foil wrapped bonbons, inexpensive that were to die for. I've seen other postings. The outer chocolate, the inner peanut butter melt away is easy. It's the part in between ...
1
vote
0answers
32 views

How do I know if I can double, triple or quadruple a recipe for caramels?

I have a really good recipe for caramels, everyone raves about them, so I am thinking about selling them to the public. But the recipe I have only makes an 8 x 8 inch pan of caramels and they take a ...
1
vote
0answers
55 views

Using the same baking paper as always, suddenly my bread sticks, what's happening?

I regularly bake bread (1+ times a week). I usually reuse a sheet of baking paper a few times, and for the last 20+ times it has been from the same roll. Now suddenly the last two breads I made are ...
1
vote
0answers
29 views

Why would milk form a dense emulsion when warmed?

About a week ago, I noticed that the milk I had bought a few days before seemed to curdle in coffee -- if you haven't done this before, it can happen with sour milk, and separates into tiny cheese ...
1
vote
0answers
79 views

What are the correct ratios for eggless mayonnaise?

What is the correct ratio of milk, oil and vinegar to make egg-less mayonnaise?
1
vote
0answers
64 views

Cookie dough consistency problems

I have used the same rugelach recipe for years with out a problem. This year however, the dough is pulling apart and shredding when being rolled out and up. There are 2 different things this year, I ...
1
vote
0answers
21 views

Storing Transglutaminase once opened

I have a sealed packet of Transglutaminase/Activa powder. However its much more than I need for this recipe. I know it deactivates quickly after being exposed to air. Whats the best way to store it ...
1
vote
0answers
69 views

Poppy seeds with bitter aftertaste from boiling

I've followed the recipe here to make a poppy seed filling. The filling ended up with a somewhat bitter aftertaste, and I am wondering the following: At what point of that recipe could something have ...
1
vote
0answers
68 views

How long can I leave a pork roast in a PC550 slow cooker on warm after it's cooked?

I recently prepared a pork roast, but it wasn't ready in time for supper. Once it was fully cooked, I switched it over to "warm" for the night to be ready for today. But now I'm a little worried if it ...
1
vote
0answers
37 views

Is a reddy/brown coloured cod fillet ok to use?

I did an online shop last week and when it arrived the cod fillet that I had asked for looked slightly red so I asked for another packet but that was slightly off colour too looking slightly ...
1
vote
0answers
44 views

Baking apple roses in oven in France, which mark should I choose?

I'm baking some apple roses as described here https://www.youtube.com/watch?v=5rGrwvEjZIQ and https://www.youtube.com/watch?v=QKOla0-aW5o. Basically, it's apple-packed puff pastry plus some other ...
1
vote
0answers
25 views

Why mono and diglycerides instead of xanthan?

Xanathan gum (like many other vegetable gums) is often used as an emulsifier and for thickening liquids. Meanwhile, mono- and diglycerides (aka glycerin flakes) are used in a similar way. I have ...
1
vote
0answers
48 views

Is it safe to use calphalon when the aanondized coating begins to wear?

Is it safe to use calphalon if the anodized coating is beginning to wear?
1
vote
0answers
37 views

What's the purpose of syrup in toffee apples?

The toffee apple recipes pretty much all have syrup in them. The ratio of syrup ranges from low to almost as much as the sugar. My question is: What is purpose of the syrup? If it's just for ...
1
vote
0answers
46 views

How can I preserve Winged Beans until my next batch matures?

I am very proud that I have managed to grow a healthy crop of Winged Beans ( Psophocarpus tetragonolobus) in my small backyard garden. And the crop is quite reasonable. I was wondering if anyone had ...
1
vote
0answers
71 views

When I pull the trigger on my cream whipper, it won't stop, even when released

I have an isi gourmet whip, 1/2 liter. I prepare a standard preparation of whipped cream, meaning cream, some sugar, and a bit of vanilla extract, pressurize the canister, shake, and then when I go to ...
1
vote
0answers
33 views

Source for comestible cracked corn

Over the summer, I had the opportunity to have some cracked corn which is similar to pop corn but with a different species of corn that had bigger kernels and the chef that served them said they were ...
1
vote
0answers
42 views

What is the weight ratio of bone to meat in a Tomahawk Steak?

I'm unable to locate any information, online, so far, to determine the bone vs. meat weight ratio of a Tomahawk Steak.
1
vote
0answers
65 views

Is there standard terminology for the doneness of bacon strips?

As you lower temperature on strips of bacon, you go from: a light, hot sear (very soft, chewy bacon), to a hot sear followed by a light saute in its own lard (getting towards al dente), to a medium ...
1
vote
0answers
95 views

Unusual foods from Asia (not for sensitive stomachs)

This question relates to the Chinese saying "Guandong people eat anything with four legs except a table and anything that flies except an airplane." I saw some pictures of special dishes in Facebook, ...
1
vote
0answers
112 views

How to make my sourdough sweet?

When I was much younger, my father would bring home a really good bread about twice a year. He told me the mother of a coworker would make it and her son would sell it at work. I didn't know it was ...
1
vote
0answers
46 views

How can I avoid an underbake in a bundt pan?

I've made a Cardamom Cream bundt cake twice now and both times it's dense and under baked after an hour baking time. I'm thinking of whipping the egg whites to lighten the batter/cake than folding ...
1
vote
0answers
50 views

Home made popsicles sticking to mold

We had some great organic popsicles made from pineapple. They were a bit pricey so we decided to make some ourselves. The problem is that we can't get them to release from the plastic molds very well. ...
1
vote
0answers
38 views

Refrigerate cooked mung bean porridge

How long can I refrigerate cooked mung bean porridge with coconut cream? This is the recipe I used, with 1/4 the sugar suggested. ...
1
vote
0answers
42 views

In a recipe, yogurt toughens potatoes but whipping cream does not

I have a favorite tried & true recipe that I simply call ‘foil potatoes’. recipe link: http://www.evernote.com/shard/s1/sh/048c56cc-1481-48b2-89e6-88e897da651a/b0c036a6448b07e0a486f77acf2111cb ...

15 30 50 per page