5
votes
2answers
128 views

Does Turkish Delight have to be this difficult?

At the weekend I made some Turkish Delight based on the recipe featured in a recent BBC series called "Sweets Made Simple". Simple maybe, but highly effortful. The recipe is here, but the brief ...
3
votes
2answers
283 views

Can I use store bought custard for Potuguese Tarts?

I always make my own custard when I bake Portuguese Tarts but want to take a shortcut. Can I use store bought custard to make Portuguese Tarts? What kind of custard do I need to buy? Should be at the ...
2
votes
2answers
122 views

Can I make puff pastry with half the butter?

I made puff pastry with Gouda cheese inside and it turned out really good. The only problem I had was the amount of butter and it was too buttery. I'd like to know if it is possible to reduce the ...
2
votes
2answers
157 views

Colouring oil - chocolate look alike

Does anyone have experience with colouring vegetable/olive oil? My goal is to end up with a brown-chocolate colour so that the result would be a chocolate look-alike.
2
votes
2answers
367 views

When should food colouring be added to part of a batch of bread dough?

I recently made coloured swirled bread, in which different colours of dough (in my case a coloured and an uncoloured piece) were rolled together and baked in the same loaf to give an interesting ...
2
votes
2answers
1k views

How long can I store homemade caramel or butterscotch sauce?

I made a butterscotch sauce for a butterbeer cupcake, but I have about a cup of the sauce left. How long can I leave it in the fridge since it has heavy cream? Can I freeze it? I imagine for most ...
0
votes
2answers
76 views

Infrared on regular gas grill

I have a regular gas grill (Brinkmann) and I'm trying to find a way or a workaround to have an infrared on it, have any of you tried that? is it possible to use something like this by placing it on ...
-1
votes
2answers
112 views

What's the fastest way to cook fluffy white Jasmine rice?

From raw grains until ready to eat, what's the fastest method you can think of to get fluffy white rice (Thai Jasmine variety). I've tried using a pressure cooker and it's pretty fast, but there's ...
6
votes
1answer
259 views

Mascarpone and Almond pasta Sauce?

While in Italy I had a pasta sauce that was made with mascarpone and almonds (the almonds were ground fine) it had the look of Alfredo sauce. I cannot recall the name of the sauce. I have searched far ...
4
votes
1answer
126 views

How do I use tamarind powder?

If a recipe calls for tamarind pulp/paste/concentrate, can I substitute powder? If so, how much tamarind powder should I use?
3
votes
1answer
70 views

What is the correct mixing method for this kind of batter?

I made a pie according to the following instructions. While it did turn out good, I'm not sure if the mixing method is sound. It called for beating two eggs with sugar until white and fluffy. Then, I ...
3
votes
1answer
792 views

Why is my green tea foaming too?

I buy organic, loose green tea from a co-op and found that it's sourced from China. I've never had tea foam before and am concerned that the tea has some kind of chemical on it. The foam tastes very ...
2
votes
1answer
43 views

How to boil maize(Indian corn)?

I bought some maize(also known as Indian corn or flint corn). Do you boil it just like regular corn on the cob? If so, how long do you boil the corn?
2
votes
1answer
71 views

Parsley storage

I am trying to store parsley safely at room temperature using the following method: I snip off a little from the stem part and put parsley in a jar filled with around an inch of water I loosely ...
2
votes
1answer
32 views

grain-free noodle/ravioli/dumplings dough

I'm celiac and I'm intoleran to virtually all the grains (also to corn/maiz). So, the question is if I can make noodle/dumplings dough without grains? Yuca and potato starch are good for me, also ...
2
votes
1answer
182 views

Why didn't the whey separate from the curds when I tried to make Shankgleesh cheese?

I frequently make yogurt at home, and I decided to try to make Shankgleesh, a spicy Middle Eastern cheese that is difficult for me to find at local markets. Several recipes said to heat the yogurt ...
2
votes
1answer
273 views

How to make curly homemade flat noodles

I know how to make egg noodles, and I either roll them out or use my pasta machine with the fettuccine cutter. This gives me flat egg noodles. I like the curly ones that I buy at the store for some ...
2
votes
1answer
325 views

Cooked beef roast covered with red coloring

After cooking a beef bottom round rump roast, a red coloring is covering, and penetrating, the meat. The roast was purchased at a reputable grocery chain and properly refrigerated for two days before ...
2
votes
1answer
133 views

Mould in water when making preserved duck eggs

We have ducks at home and my wife has been making the Chinese delicacy 咸鸭蛋 preserved duck eggs for about 3 months now. However in the past week the current batch of eggs has mould in the water. The ...
1
vote
1answer
64 views

Can I sterilize homemade mustard jars in the oven?

I make home made mustard and sell at market stalls. It's been interesting - and growing. I am trying to fine tune my process. The mustard is a fermented product (can be sitting doing its thing for ...
1
vote
1answer
83 views

Do liquorice roots expire?

Four years ago I have harvested some liquorice roots in a field. After a brief cleaning with fresh water I have sun dried these roots for a day. These were very tasty. I kept these in a cardboard box. ...
1
vote
1answer
133 views

Why does waffle dough get dark?

Always when I make waffles or pancakes the dough of it gets dark after a few hours. It looks like having black sprinkles. Why is that and how long can I still use it? The ingredients I use for ...
1
vote
1answer
165 views

Getting some crispiness in Burgers' crust

I have been reading so much about making good burgers and after a few attempts, I thought I achieved a good level. I have been following the Serious Eats tips. But last night I went to a Burger ...
1
vote
1answer
312 views

Substitute yogurt powder for confectioners sugar when making royal icing

When making treats, I try to make them as appealing as possible and like to decorate them. I have been looking for an icing recipe that can be used for decoration that doesn't include sugar. Most of ...
1
vote
1answer
440 views

Seasoning on Magnalite anodized aluminum fry pans needs to be removed and redone, what is process?

I bought a set of three Magnalite anodized fry pans(used) and was told they needed to be cleaned out and reseasoned. What would be the best way to remove the old seasoning?
1
vote
1answer
627 views

Why did my roasted pumpkin soup smell foul and seem sour after only 1/2 day?

I made 2 batches of roasted pumpkin soup and both went sour and smelt horrible within 1/2 day. I am unsure why and am baffled as I have made soups heaps of times, but not this roasted pumpkin soup. ...
0
votes
1answer
51 views

Why is the liquid caramel colour separating in my cakes?

I am making Christmas cakes, and when I am creaming the margarine and sugar, I put in my liquid caramel colour and mix it through. Once all combined, I then add all other ingredients, and once ...
0
votes
1answer
40 views

How long can I keep a dough made with powdered skim milk outside the refrigerator at room temp. before it goes bad because of bacteria?

I want to keep my dough where one of it's ingredients is powdered skim milk, as long as I could out side fridge before the milk goes off. How many hours are possible? Also if the dough is put in ...
0
votes
1answer
109 views

Green tomato soup calls for creme fraiche. I cannot have creme fraiche. If I add heavy creme will it be ok?

I want to make green tomato soup but the recipe I have calls for creme fraiche. I cannot get creme fraiche. Will using heavy cream as a substitute smooth out the sourness of the green tomatoes and ...
0
votes
1answer
63 views

Flavored Vegetable Cooking Oil

Can I flavor cooking oil with black pepper? I had French fries from a restaurant that tasted like they black pepper. Delicious. I asked the person serving them if they used a flavored oil, but he ...
0
votes
1answer
41 views

What are the effects of salting a thin steak that's grilled on a pan?

What are the effects of salting a thin (1/4" to 1/2") beef steak right before being seared on a pan, compared to not salting at all? (there are no other spices used, salt or nothing). Does the ...
0
votes
1answer
183 views

Why can't I heat water properly on a new glass cooktop using a stainless steel pot?

I have just started using a glass cooktop and my RACO stainless steel cook pot takes ages to heat and won't boil unless on the highest setting. It makes a scummy mark on the cook top. I thought that ...
0
votes
1answer
109 views

UHT Milk: small white floating stuff?

Sometimes the UHT milk I use has some small floating white particles (about 1 cm long, few mm wide) This is milk that has been kept sealed at room temp (30-35C) for about 2 months Any way to know if ...
0
votes
1answer
89 views

My baked Brioche doesn't puff up after baking

I made Brioche following this simple recipe: yeast, warm water, sugar, pinch of salt, eggs, flour and 2 sticks of butter. I gave it a total of three risings, Then baked individual Briochrs at ...
0
votes
1answer
118 views

What is the proper smell of Basa?

I buy basa frozen (note, not the same as bass). It's not something readily available here but I like it because it's affordable and easy to prepare. I go through the appropriate steps of fish prep by ...
0
votes
1answer
191 views

lemon juice curdling white chocolate

I was trying to make white chocolate truffle.....but when I melted my white chocolate and added lemon juice to it, it curdled and there was huge chocolate butter floating on top of my mixture...can ...
0
votes
1answer
184 views

What are East Coast Chinese Chicken Wings marinated in?

Does anyone know what the Chinese Restaurants on the East Coast (in the US) use to marinate their chicken wings? I was told by one owner that they use 10 different ingredients but she wouldn't tell me ...
-1
votes
1answer
165 views

Can I fix a chewy beef joint after it's already cooked and sliced?

Now I have cooked the beef joint & it's cut up into thin slices is there anything I can do to make it less chewy. Editor's note: let's assume this is some kind of cut meant for roasting, ...
-1
votes
1answer
141 views

Rocky road seized up?

I tried to make rocky road and stuck exactly to the recipe which called for butter and syrup to be added to melted chocolate..but very single time I added the butter to the chocolate it just seized ...
-1
votes
1answer
64 views

Why is my sherbet loosing flavour?

I have recently been mixing batches of sherbet using Malic acid, colour, flavouring and granulated sugar. I add all the ingredients and mix it for 10 minutes in a stainless steel drum. The flavor is ...
-1
votes
1answer
97 views

Too much gin in potato-scallion soup

I made this recipe for Scallion Soup but made substitutions for what I had - beef stock instead of chicken, and coconut milk instead of cream. I added gin because I saw a similar recipe that called ...
-1
votes
1answer
123 views

Baked Creamy Chicken enchilada casserole

If you are making a baked Mexican chicken casserole that uses black beans, what can you substitute for the blacks beans to enhance flavor but not totally change the dish into something else?
-1
votes
1answer
308 views

How to make biscuits having flaky texture even after using water in the dough?

Many people say that cookie dough having water or milk in it makes the end result quite rock hard, and many people told me to bind the dough entirely out of fat to make it flaky. But how do the big ...
-1
votes
1answer
248 views

Special coffee served in Malaysia (or India)

When I was in Malaysia an Indian friend offer to me a coffee, It tasted really nice and kinda unique. I'm not sure if that coffee was unique from Malaysia or recipe from India. The store where I got ...
-1
votes
1answer
100 views

What is an alternative in Feijoada to smoked ham or beef?

While smoked ham and beef are great, are there alternative ingredients that can still impart the 'smoked' flavoring?
-2
votes
1answer
230 views

Best bets for fresh fish for sushi/sashimi?

Assuming a big city on the Easter Seaboard in the U.S. with a fresh fish market, what would you say are the best bets for sushi-grade freshness when it comes to types of fish? What I have done before ...
-3
votes
1answer
173 views

How does sous vide compare to other cooking methods?

I have a stomach ailment which makes me intolerant to roasted meat and grilled meat. Even though with grilled food most of the fat drips off, you will notice that smaller amounts of fat still fry on ...
0
votes
0answers
635 views

Dry sous vide steak

How do I stop my sous vide steak drying out? I have tried various temperatures and times from 55 to 60 degrees and from 40 minutes to 4 hours. The colour and texture changes but the meat is always too ...
0
votes
0answers
77 views

Why will my dense, concentrated stock not solidify to jelly?

I boiled all the bones from a roe deer for stock and got about four litres all of which was solid when refrigerated. I took half of it and left it in a pan in the bottom over of an Aga for two days ...
0
votes
0answers
71 views

Extruded cookies with filling

I am looking for a recipe for round extruded cookies with cocoa cream filling for a Rheon extrusion machine. I tried the following recipe: flour:100 sugar:33 fat:29.17 oil:30 eggs:17 water:2 ...

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