All Questions
27,349
questions
0
votes
1
answer
4k
views
What nondairy milk does not curdle when heated?
I like to heat my milk for coffee (and use the microwave to do so) but I find with Soya Milk it curdles. Does anyone know of any other non-dairy milk that one can heat in a microwave please?
- 9
3
votes
1
answer
260
views
What type of baking tray is WINGY?
Could you tell me what is WINGY baking tray? It is used for baking pastry. The instruction reads: wingy/baton tray: 10/12 pieces.
- 39
3
votes
2
answers
7k
views
Does red wine vinegar and red vinegar taste same?
I am going to cook salad for my lunch, I checked a for recipes. I just eat halal food and wine is not halaf, so I am going to use red vinegar (which I don't know even exist) instead of red wine ...
- 131
0
votes
1
answer
693
views
Similar cheeses to Queso fresco in Belgium?
I am a mexican~american living in Belgium, what would be the best substitute for the Fresco mexican cheese? Thank you!
5
votes
3
answers
20k
views
Do you need to cook tomato puree?
I'm making a tomato sauce cold from tinned tomatoes and I was going to add tomato puree to thicken the sauce. Is it ok to use tomato puree without cooking it?
- 153
1
vote
1
answer
1k
views
How to make 'proper' Caribbean Roti
Having been around the Caribbean a few times I got used to eating Roti from street vendors. Normally young guys and girls who would make them at home, put them into an insulated box and sell them on ...
- 1,772
1
vote
3
answers
4k
views
How to keep shallots from overpowering vinegarettes
Most recipes call for minced shallot in a basic vinegarette. However, whenever I use it, the taste of shallot overpowers everything else in the dressing, leaving an aftertaste that usually lasts ...
- 403
5
votes
3
answers
2k
views
Problem Rolling Out Rough Puff Pastry
I'm familiar with the proper steps in making rough puff pastry but I have difficulty rolling out the dough. I'm hoping someone can make suggestions or explain how to do it better.
I find it easy ...
- 3,953
8
votes
1
answer
2k
views
Are there food safety issues at a teppan restaurant?
My family & I recently went out to a teppanyaki restaurant. The food was great and we had no issues with food poisoning, but it got me wondering about their food safety.
The chef cooked ...
- 215
2
votes
2
answers
2k
views
How do you properly sear a sausage?
I'm a huge fan of sausages, bratwurst especially. It always says to brown all of the sides, but I always find that they roll around quite a bit while I'm searing them. This makes for an odd assortment ...
- 187
3
votes
1
answer
5k
views
What are the rings on the bottom of a frying pan called and can you use them on a glass cooktop?
I got a 12" frying pan as a gift and it has many raised, concentric metal rings on the bottom, on the outside, where it would touch the stove.
I don't know what this type of bottom is called so I can'...
- 131
3
votes
1
answer
1k
views
How to make softer frozen whipped cream?
I recently found out that a few decades ago frozen whipped cream was a thing and my mom liked it. It was similar to normal whipped cream only a bit harder frozen (but still softer than ice cream) and ...
- 199
1
vote
3
answers
455
views
Does it matter which goes in the glass first when having half/half tea?
I drink half/half tea. Half sweetened, half unsweetened. I think it tastes better when I put sweetened in the bottom of the glass. A friend says that's silly. It all mixes together. Is my imagination ...
- 11
5
votes
1
answer
1k
views
Egg sizes of yesteryear and today
I have a great Mrs Beetons recipe for Almond Icing. However, as it's a very old recipe and calls for the whites of 4 eggs what size egg should I use. As eggs on the whole have been getting smaller ...
- 1,772
11
votes
2
answers
7k
views
Dishwasher with side brackets for on top shelf: what are they for?
I have a new dishwasher and the top shelf has several movable brackets on the side. I just don't know what they are designed to do or hold. I'm guessing they are somehow supposed to hold something in ...
- 111
3
votes
6
answers
2k
views
Are cockroaches a usable source of protein?
Bear with me, this is an entirely serious if not necessarily particularly practical question :)
In The Damage Done, perhaps the best known notionally non-fiction Thai prison story (and, apparently, ...
- 1,396
20
votes
1
answer
6k
views
Why does salt enhance the flavor of food?
I eat a lot of salt. It makes almost everything taste better, including:
Meat
Cookies
Vegetables
Sauces
Chocolate
much more
It seems to me like salt makes almost anything better, but it doesn't just ...
- 2,818
-1
votes
2
answers
8k
views
Replacement for digestive biscuits/graham crackers?
I am going to make a cheesecake but I bought the wrong base for it. I want to make good use of the ingredients that I bought. Does cream crackers make good cheesecake base? Or should I make my own ...
- 1
-1
votes
2
answers
952
views
Is there a way to keep bananas that are half submerged in milk fresh for at least 26-28 hours?
I make a special drink that contains banana and milk and I drink it every morning, is there a way i can have it ready in a blender for up to 28 hours? I am unsure but i got a recommendation of putting ...
- 3
1
vote
2
answers
296
views
What is the proper way to eat lychees? [closed]
Not long ago, my parents purchased a tin of lychees. They tasted ok when eaten straight out of the tin, but I was wondering: Is there a proper way to eat them (like rhubarb needs to be eaten in a ...
- 113
1
vote
0
answers
185
views
Cake Plenitude shape
This image represent the Cake Plenitude by Pierre Herme. It is composed of chocolate pound cake, caramel sauce, chocolat au sel.
My main question is how to get this form of the cake. I make it with a ...
- 659
3
votes
1
answer
5k
views
I am having an issue with leaving macarons to form a skin
I have a few macaron orders, so I need to bake them. However, when it is raining and the air is moist they don't form a skin very well. What can I do to make sure they form a skin before they go in ...
- 383
2
votes
1
answer
7k
views
Does breadmaker bread need to include milk powder?
I'm trying to make vegan bread but all of my bread maker machine's recipies have one or two tablespoons of milk powder. What is a vegan solution?
- 21
1
vote
2
answers
14k
views
Butter melt inside the toaster
My toaster is smoking and activating the fire alarm. I tried to clean the tray and the dust from the inside. I shook it pretty much and many black "things" came out. Although, it's still smoking.
I ...
1
vote
5
answers
2k
views
How to mince garlic efficiently without the garlic sticking to the sides of the knife?
Whenever I mince cloves of garlic on a cutting board, it sticks to the sides of the knife making it a tedious task? Is there anyway to prevent this from happening when using a knife to mince garlic ...
- 111
7
votes
2
answers
5k
views
What is the point of roasting salt?
This recipe for ginger-garlic paste roasts the salt before putting it in the paste. Now, I never thought I've seen someone roasting salt before. What is the point of this? How does it change the ...
- 180
4
votes
2
answers
7k
views
Can I / should I keep spices & dried herbs in the fridge?
Common wisdom regarding spice storage (whether whole or ground) seems to tend towards cool, dark, dry places. However, I'm somewhat limited on kitchen cupboard space, and obviously the various spice ...
- 472
4
votes
2
answers
7k
views
Can I freeze bread dough after the first rising?
The bread dough that I am making calls for it to rise for 1 hour, knead for 5 minutes, then rise for another hour, shape into loaves, rise for 45 minutes, then bake. So can I freeze the dough after ...
- 41
3
votes
3
answers
774
views
Goal of macerating fruit for marmalade
I have a recipe for kumquat marmalade, it calls for 2 parts fruits, 1 part sugar and 1 part water. Before boiling the liquid it states that one should macerate the fruit in de sugar water first. How ...
- 290
2
votes
1
answer
653
views
Red v White wine in cooking with a stomach issue
As with many people, my husband has an issue with red wine, it gives him an acid stomach. So, he drinks white. However, not wanting to irritate the issue, but wanting to continue to cook with wine ...
- 1,772
2
votes
1
answer
3k
views
can ice help with spicy food?
This is more just out of curiosity then anything. I just wondered could eating ice or somehow making you mouth colder before eating spicy foods, such as chill peppers or such, help lessen the ...
80
votes
10
answers
40k
views
Are there any advantages to freshly ground salt?
Recently, I've seen salt grinders sold in stores. I understand that freshly ground pepper has a plus over pre-ground pepper in terms of freshness and strength. However, salt to me seems like a mineral,...
- 881
5
votes
3
answers
17k
views
breading/crumbing: mixing the eggs and flour?
i was wondering why the recipes for crumbed/breaded foods always say that we should dredge in flour first, then dip in eggs, then coat with crumbs. Would it work if I mixed the eggs and flour to make ...
2
votes
2
answers
5k
views
Why is the salt washed off the cabbage in kimchi but not on sauerkraut?
All the videos I have seen always wash the salt off the Napa cabbage in kimchi but they never do in sauerkraut? How come? Is the brine necessary for fermentation?
- 191
4
votes
1
answer
313
views
Mortar used to process paste containing candlenuts - risk of contaminating raw foods?
If I use a mortar and pestle for working with candlenuts (who are considered mildly toxic when raw), to make a paste that is later cooked, how thoroughly and how does that mortar (not dishwasher proof,...
- 15.2k
18
votes
3
answers
4k
views
If I want my garlic to taste in a very specific way (with bite or without bite) what should I do?
I don't always want my garlic to taste the same way. Sometimes I want only the deep umami flavor without the bite (so I let it cook more) and sometimes I look for a strong garlic bite presence in the ...
- 5,825
6
votes
5
answers
40k
views
How frequently should I feed my sourdough starter?
I am growing my first sourdough starter. It is a week old, but it isn't very active. My concern is that I might be feeding it too frequently or too infrequently. I could see it going either way.
The ...
- 61
6
votes
2
answers
993
views
Sourdough starter issues
I've been trying unsuccessfully to create my sourdough starter. First of all it starts off well, i combine 100g of bread flour with 100g of water (bottled) mix well and leave it in my jar covered with ...
- 61
1
vote
1
answer
11k
views
Why does coconut milk separate when it is placed in the fridge?
I have noticed that for many coconut whipped cream recipes, you are supposed to put the can in the fridge overnight to separate the fat and the liquid. Can anyone explain the food science behind why ...
- 113
3
votes
2
answers
1k
views
How to easily minimize waste using a potato smasher?
I have a new tool. At Walmart they didn't seem to have the kind of potato masher I'm used to, so I bought this thing.
(The can of soup is there for size reference.§) From a young age I'm used to the ...
- 139
1
vote
2
answers
2k
views
What can I mix and store Kimchi in? [duplicate]
I'm looking for ways I can use containers to mix and store kimchi from the thrift store. I don't want to buy special containers, unless I have to. I've seen plastic bowls and the like used to mix ...
- 191
1
vote
0
answers
643
views
Can I save spoiled indian pickle?
If there is already small spoiling from water on pickle, can I salvage this in any way? Please help.
- 11
4
votes
1
answer
4k
views
Conversion of liquid rennet to powdered rennet?
How much powdered rennet should you use if a recipe states 1 tsp liquid rennet (for cheese)?
- 141
0
votes
2
answers
45k
views
Is Garden salad still good if it's past the best by date?
I have an unopened bag of garden salad (lettuce, carrots and red cabbage) That is 9 days past the "Best if used by" date. I haven't opened it yet. It still seems crisp when I squeeze it and I don't ...
- 11
1
vote
3
answers
6k
views
How to make less salty Fermented Black Bean Stir Fry
I recently tried a variant of chinese stir fry using Lee Kum Kee Black Bean Garlic Sauce. I liked the flavor, but the end result was significantly saltier than I prefer.
The rough recipe I used was:
...
- 61
1
vote
1
answer
586
views
Does cutting sweet potatoes with non stainless steel knives cause oxidation poisoning?
I have found when cutting up sweet potatoes prior to cooking that the cut edges go grey or black when soaked in warm water. I read on another site that using a carbon or non stainless steel knife ...
3
votes
2
answers
5k
views
Can I use fresh broccoli in quiche?
I have some (not so) fresh broccoli I need use. I'm thinking of making a quiche with it. Most quiche recipes seem to call for frozen broccoli. Can I just use the fresh instead? Does it need any ...
- 133
0
votes
2
answers
3k
views
How can I preserve yogurt for at least 2 weeks without preservatives?
How can I preserve a creamy yogurt for at least two weeks without using any preservatives?
Bala Sani
0
votes
2
answers
271
views
Could you cook Chicken Galantine in stock?
All the recipes I have seen for a Galantine just cooks the prepared chicken in an oven pan. What would you generally expect from the Galantine if it was cooked in chicken or vegetable stock?
- 4,888
1
vote
1
answer
334
views
Can you become a chef without cooking school? [closed]
Is there some other path to becoming a professional chef? If I wanted to teach myself, what would that kind of "program" look like?
- 127