2
votes
0answers
50 views

underfilled whipper canisters

I see a lot of info on overfilled whippers but what about underfilled. Let's say I have a 1/2 liter whipper which is 500cc. I know I can get away with just putting in 250cc of liquid but what if I put ...
2
votes
0answers
160 views

Discolored ring in squash

Our yellow squash has some brownish discoloration inside in a ring down that extends length-wise. Is this normal variation and safe to eat, or is this an indicator that the squash has gone bad?
2
votes
0answers
117 views

Shallower bowl or longer dough hook for Kitchen Aid 7qt Stand Mixer?

I have a 7qt lifter style kitchen aid stand mixer and use it often to make bread and pizza doughs. Generally works great for very large batches, but I find that either the 7qt bowl is too deep or the ...
2
votes
0answers
85 views

Best way to preserve nutrients while dehydrating fruit and veggies

I am getting into fruit dehydration (and maybe of other foods) for backpacking. I'd really like to backpack with my own made food as much as possible and reduce vitamins and minerals supplements to a ...
2
votes
0answers
171 views

Is it normal for the colour of the cooked lentils to change overnight even when they were kept in fridge?

Last night we cooked the lentils in a pressure cooker 20:00. They were on the kitchen shelf for about 3 hours before I put them in fridge. I took them out in the morning at 9:30, and took them to ...
2
votes
0answers
163 views

Unrefrigerated Mashed Bananas: Are they safe to bake with?

If mashed bananas are accidentally left on the counter overnight can they still be used for baking?
2
votes
0answers
321 views

The difference between suet and tallow?

I just received a couple kilograms worth of raw lamb suet from a butcher free of charge. My understanding is that the fat surrounding the kidney (which this is) is suet and that rendered fat (starting ...
2
votes
0answers
151 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
63 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
193 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
628 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
138 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
167 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
390 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
38 views

How to prevent calzones from getting soggy on steam table?

How do i keep fresh made calzones from getting soggy while displayed on a steam table?
1
vote
0answers
7 views

What tempering process do you use when moulding chocolates

I want make moulded chocolate but am always having a hard time keeping the chocolate in temper for the sealing process. I use the microwave method to temper the chocolate and I do so with a batch of ...
1
vote
0answers
26 views

Lemonade as a base for steak marinade

I have marinaded steaks in the past with acidic juices, usually including orange juice. The acidity seems to help with the tenderization of the meet and the slight sweetness in addition with salt and ...
1
vote
0answers
25 views

what does watt specify in induction stove

what does watt specify in induction stove? Does a higher watt induction stove implies that the cooking will be faster? Is electricity consumption of higher watt induction stove higher?
1
vote
0answers
16 views

Flavored caramelization

When should flavorings to brown sugar-caramel be added: during caramelization of after? I make caramel regularly for inclusion in coffee based drinks. The caramel recipe is simply: brown sugar ...
1
vote
0answers
38 views

Pimento sauce that is added to mayo

My mother would grow her own pimentos, then she would clean and cut them up and melt them down in a pot and slowly reduce them down to a thick sauce. Then she added other ingredients which I believe ...
1
vote
0answers
35 views

Soymilk for drinking vs. soymilk for tofu making

Many recipes for tofu start from soymilk, many others start from scratch, but most of either kind share a whole variety of approaches, i.e. the order of the soaking, boiling and blending operations, ...
1
vote
0answers
95 views

How to get the most chili flavour out of a chili pepper?

I always find myself enjoying someone else's chili dish whether its curry, Mexicana pizza etc, more than my own. It's not the burning sensation that's lacking but more the chili flavour. What are the ...
1
vote
0answers
44 views

Black mold inside Misto oil sprayer collar

There is some black mold I can see inside my sealed Misto internal clear plastic air collar that is just below the sprayer and around the sprayer tube when the sprayer mechanism is unscrewed. I ...
1
vote
0answers
24 views

Dulce De leche as a macaron filling

as a follow up question, I'd use dulce de leche (Slow Cooker Dulce De Leche) for the macaron filling, how do I milden its sweetness? Could I mix it with melted dark chocolate for example, and will it ...
1
vote
0answers
128 views

What happened to my steak?

I have trouble cooking a steak 'medium', and to be honest, cooking it at all. These were my steps: Bought a steak (hip) that was about 1cm to 1.5cm in height. I let it reach room temperature (1 to ...
1
vote
0answers
33 views

Substitute for coating ramekin in a chocolate soufflé.

I know that when it comes to chocolate soufflés, the substance to coat a ramekin to help the soufflé climb is sugar. Here's my question: can I use something else, like salt? Or cocoa powder? I ...
1
vote
0answers
41 views

Spice cake has sweet crispy top

I made a spice cake from scratch. I've made it before, this time I made cupcakes. The cake was perfect, but the top was crunchy and sweet with little holes. Was the butter not incorporated enough ...
1
vote
0answers
32 views

Sweet and Sour?

In comments related to this question, there was discussion about pH, fructose concentration, what compounds a fruit contains, etc. influencing or determining "flavor". Much more recently, I had a ...
1
vote
0answers
28 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
36 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
34 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
37 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
58 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
66 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
64 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
63 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
69 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
49 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
88 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
80 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
31 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
51 views

We're trying to make hard crack candy,the humidity in the house is 50%

Is there any way we can make it without it becoming sticky?
1
vote
0answers
36 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
62 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
43 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
78 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
30 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
95 views

What are the correct ratios for eggless mayonnaise?

What is the correct ratio of milk, oil and vinegar to make egg-less mayonnaise?

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