All Questions
27,349
questions
1
vote
1
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Will seasoning cast iron skillet with vegetable oil leave trans fats?
I've read that when I buy a cast iron skillet I need to "season" it with any vegetable oil, or buy from a company that has already done this process, i.e cooking the vegetable oil at really high ...
- 64.4k
0
votes
1
answer
424
views
Meat is thawing in failing freezer. Can it be refrozen? [duplicate]
Freezer is failing and meat is thawing. Still refrigerator temp cold. Is it safe to refreeze?
- 475
7
votes
3
answers
2k
views
White residue after putting bacon grease laden cookware in dishwasher
I scrape off most of the bacon grease then put it in a dishwasher. The residue doesn't feel very greasy, it has kind of a powder feel to it. There is only residue on the cookwares, and no residue on ...
- 11
1
vote
1
answer
211
views
Fan oven temperatures
I have had installed two new Neff top of the range ovens. My question is : if you cook cakes in a fan oven at 20 degrees less than you would in a conventional oven ie 170 instead of 190 (as instructed ...
- 76.3k
0
votes
4
answers
244
views
Alternatives to coffee
I'm very fond of coffee, in fact, I have a grinder, grind my own beans and use a coffee stove to make it.
However, I've recently been advised to stop drinking anything containing caffeine (at least ...
CommunityBot
- 1
0
votes
1
answer
83
views
Ham and beans in a Crock-Pot [duplicate]
I boil my navy beans first and I put in a Crock-Pot with ham that I had Frozen it's already been cooked they have been cooking for about 4 hours on low my question is can I shut the crockpot off for ...
- 44.1k
14
votes
4
answers
14k
views
Suitable oil for woking?
I know some oil is not suitable for woking. Like sunflower oil and olive oil?
What oil is best suitable for woking and which oil is not suitable?
9
votes
2
answers
5k
views
Can I use sunflower oil to make pesto?
I'm used to using olive oil to make pesto. However, at the moment I have a bottle of sunflower oil instead of olive oil at home. Is there going to be a problem when I make pesto with that?
I am not ...
2
votes
0
answers
187
views
What's common to pie crusts and deep fried battered foods? [closed]
A member of my family gets migraines when he consumes certain foods. I'm trying to nail down which component of these foods is the trigger. What do pie crusts and deep fried battered foods (eg onion ...
- 21
9
votes
3
answers
7k
views
Freeze dried blueberries vs frozen blueberries?
What can I substitute for freeze dried blueberries? Will frozen blueberries work? This is for a bread filling.
- 11.8k
1
vote
1
answer
952
views
Cast iron skillet iron leakage [closed]
I want to buy a cast iron skillet but I'm very wary of health hazards. I will use it every day to cook meat, eggs and other regular food. Is there any evidence that this usage of a cast iron will leak ...
CommunityBot
- 1
14
votes
7
answers
120k
views
How do I prevent stickiness in a rice cooker?
I have a Cuisinart dedicated rice cooker and I love the benefits.
However I get a little bit of stickiness around the sides of the cooker. A friend recommends a capful of oil while cooking the rice ...
1
vote
1
answer
2k
views
What is this white part of these lamb chops called?
What is the white part (circled in black) of these lamb chops called? I know they contain fat, but is there a name for the tissue itself? Do they occur throughout the meat or is it only in certain ...
- 1,895
2
votes
1
answer
359
views
Danger From French Press Wire Mesh?
What is the danger of small strands of stainless steel coming off the wire filter and being ingested?
- 64.4k
12
votes
3
answers
8k
views
Non-spicy substitute for chili peppers when making a Thai curry paste from scratch
I'm making a green Thai curry paste from scratch. I'm very happy with the recipe, and I've made it with much success in the past, but today I am cooking for someone who can't take much heat. Or well, ...
- 772
4
votes
2
answers
10k
views
Does anyone know what this dark red colored discharge is from this grilled chicken?
I'm grilling marinated chicken (I'm following a Tandoori chicken recipe which involved marinating the chicken in lemon, curd, Ginger, garlic and some other spices for 3 hours in the refrigerator).
...
- 1,391
4
votes
1
answer
696
views
Sweet yeast-dough too yeasty
I am struggling with yeast again, doing "Milchbrötchen", basicalyl buns from a sweet yeast-dough.
My current process leaves me with "ok, but not great" results, and I am hoping for pointers on two ...
- 59.6k
2
votes
2
answers
6k
views
Cast Iron Skillet / Pan stains
I just bought a new lodge cast iron skillet today and used it to cook a Japanese Waghu A5 10+ BMS Ribeye... was worth the hype, yummy.
I washed the Skillet with hot water and salt and then heated it ...
- 29.7k
6
votes
12
answers
118k
views
Baking cakes in the Microwave ovens as compared to Electric ovens
Is there a difference in the output or in the procedure when baking cakes in the Microwave ovens as compared to Electric ovens?
What are the basic and crucial differences found among cakes baked in ...
- 1
7
votes
4
answers
3k
views
Finding the Right Coffee Grind
I just purchased a burr grinder to use with a chorreador coffee maker. A chorreador is functionally similar to a pour over, but the cloth filter will likely have different characteristics.
I've read ...
- 1
4
votes
1
answer
3k
views
How to mix parmessan (or any hard cheese) into oil sauce
When making sauces from a roux or starchy water (like cacio e pepe), I find it's quite easy to infuse hard cheese like Parmesan into it.
However, is there anything I can do when working with oil-...
- 75k
0
votes
1
answer
107
views
Are mung beans grown in Japan or North America?
My grandparents in Toronto need green mung beans to make Chinese green bean soup dessert (another recipe). But they've found only ones from China. They prefer to buy locally, and are too frightened ...
- 64.4k
2
votes
1
answer
695
views
My Challah is bland
I have recently started experimenting with baking breads: beer bread, focaccia, and most recently - challah.
Problem: my challah came out rather bland. The recipe I used called for:
20 gram dry ...
- 64.4k
0
votes
1
answer
2k
views
Fudge didn't set after doing it twice
I cooked the fudge and it didn't set. I recooked it to the temperature it was suggested but I think I added too much cream when I recooked it. It's the consistency of soft caramel after letting it set ...
- 1,391
1
vote
2
answers
995
views
Can I use amaretti cookies in a cheesecake crust?
I'm making a cannoli cheesecake from this recipe (http://www.delish.com/cooking/recipe-ideas/recipes/a43604/cannoli-cheesecake-recipe/). I will be adding 1-2 tsps of cinnamon to the cheesecake batter ...
- 1
2
votes
0
answers
172
views
No Cornmeal - steel cut oats to coat pan?
I'm trying to make English muffin bread, without the cornmeal (oops). Will steel cut oats work as the crumbly non-stick coating in the pans?
1
vote
3
answers
16k
views
Preventing oil burn when searing steak
Recently got into cooking steak at home and overall been enjoying the results :)
That being said, it seems like my pan always smokes quite a bit and the oil looks to be burnt. I'm using refined ...
- 155
4
votes
3
answers
3k
views
What does "season it to taste" mean?
I hear chefs like Gordon Ramsay say this and many, many others.
When a chef has boiled potatos or bacon or spinach...
Be it my family or Betty Crocker ...
What are the "seasons" they are talking ...
CommunityBot
- 1
5
votes
1
answer
58k
views
Can beef stew be reheated several times?
I purchased 2 pound of meat, and the same day cooked it into a stew. For dinner I had a small amount of it, and then put the pot into the refrigerator.
The next day for lunch I would like to reheat ...
- 1
1
vote
1
answer
767
views
My Pineapple Open Tarts won't dislodge from their moulds
I am baking pineapple open tarts using individual aluminium moulds. I use shortcrust pastry. I have difficulty in dislodging them from their moulds when they are done? I tried to remove them as soon ...
- 434
1
vote
5
answers
14k
views
How to thicken salad dressing
I try to maintain a low fat low sodium diet.
I have a homemade salad dressing that I like and is light on oil:
1/2 cup balsamic vinegar
juice from 1 lemon
1 tablespoon olive oil
1 tablespoon Dijon ...
- 75k
1
vote
1
answer
127
views
handling sticky bread dough
What is the best way to handle sticky "batard dough" to shape it before putting it in the oven? I have tried flouring my hands and the crust comes out too white. I have tried using cooking utensils ...
- 13.2k
1
vote
1
answer
250
views
What makes sea food have similar smell?
I never ate fish, I always disliked the smell and had a little bit of trauma with my father forcing me to eat it while I was a kid. I had two experiences:
Some years ago, I tried sushi. It doesn't ...
CommunityBot
- 1
0
votes
1
answer
402
views
I have left my cast iron pan on the heat for 2 1/2 hrs. How do I stop the release of black on paper towel and when first cooked onions? [duplicate]
I left my empty cast iron pan on the stove top for 2 1/2 hrs. My problem is not a rusty residue, but black that continues to wipe off. What can I do? I have washed with steel wool, rinsed well, but ...
CommunityBot
- 1
0
votes
1
answer
305
views
Will unsealed fish in the freezer contaminate packaged food?
My step dad put 3 unsealed fishes from the lake in the freezer. I also have sealed waffles and sealed hotdog meat in the freezer. I want to make sure the package food is safe for my children to eat....
- 75k
0
votes
1
answer
754
views
Tips for cooking a classic French omelette in a carbon steel pan [closed]
Are there any specific tricks or tips for cooking a classic French omelette in a carbon steel pan?
- 75k
43
votes
8
answers
25k
views
If you add spices to boiling pasta, will it absorb spices/flavours?
If you are cooking pasta via simmering, and you add some spices e.g. pepper to the pot, will the pasta absorb the spices/flavors or will the spices just go to the top of the pot and not really get ...
- 101
3
votes
2
answers
1k
views
Balancing Flavours
I've been taught that various taste can be countered with others. For example, if something is too acid or spicy I could bring it back down with fats and sweetness. I understand that there are ...
- 3,023
8
votes
5
answers
116k
views
Rice with worm and possibly their eggs
I bought a bag of brown rice from a store. After having opened and used for a while, I found there were moths flying in the house. At the same time, I found worms in the rice. I suspect that the moths ...
5
votes
8
answers
26k
views
Culinary term for frying in water (without oil)?
Is there a culinary term describing "frying in about 4mm of water" in a frying pan without oil (with this technique, if water evaporates you just keep adding more from a glass, keeping it shallow).
2
votes
1
answer
122
views
What does it mean when adding a little water causes oil to loose its falvour?
I have some oil which tastes one way(due to herbs, spices etc) however when I add even a little water to it the flavor goes. Besides that the water can dilute the flavor it seems more like the ...
- 475
2
votes
2
answers
4k
views
Himalayan salt in a brine
I would like to brine a brisket for pastrami but would prefer not to use curing salt. Does himalayan salt in brine make brisket pink as if using curing/pickling salt?
- 8,633
0
votes
3
answers
1k
views
Does addition of tomato puree make the oil component of sauce less lubricating?
I believe the oil component of a sauce of a pasta sauce, for example is the critical lubricating factor. It is here that herbs and spices will get infused. Wherever the oil goes thereafter so will ...
- 1,895
3
votes
1
answer
168
views
What type of devices, could increase dim sum output, short of a complete expensive, automatic machine?
I am getting irregular requests for dim sum catering and would like to increase my dim sum output, but am not yet ready to invest in something like this:
Dim Sum Maker Video
What other ways are ...
- 64.4k
0
votes
1
answer
2k
views
temperature settings on my Electric Stove. I do not own a gas stove
In cooking a Beef Bone Stock on my electric stove top, the recipe calls for long cook time of 24 hours at temperature set at simmer.
It's been claimed to simmer on a electric stove top is NOT ideal ...
- 3,476
11
votes
4
answers
4k
views
How do you stop banana flower soup from tasting astringent?
I have made banana flower soup 3 times now. The first time it had a nice, unique warming/comforting flavour. The second time it was inedible. The third time it was almost inedible. The recipes I have ...
- 4,843
2
votes
1
answer
950
views
How is nutritional yeast made? [duplicate]
I'm talking of the kind of yeast that tastes like cheese. I live in a country where finding or importing nutritional yeast is not an opcion, so I would like to know how to prepare it. I want to eat ...
- 339
0
votes
1
answer
394
views
Does the PH in your mouth affect taste?
I’ve eaten plain whole-milk yogurt every day for over 10 yrs. One 32 oz tub of the brand name I buy can taste sweet & mild one day; sour & acidic the next...or vice versa.
I’ve complained ...
- 339
38
votes
9
answers
35k
views
How can I make bacon powder?
I want to make bacon powder, I assume the means cooking all of the fat out without burning the meat. Is this right? if so how should I do this? If not what should I do? How should I turn the bacon ...
- 75k
9
votes
3
answers
35k
views
Why does my oven take so long to heat up?
My modern whirlpool electric oven take forever (about 20min) to heat-up to 200C. This seems similar to other electric ovens I have used in Ireland.
Hoever, when visiting my mother in law in the USA,...
- 21