All Questions
2
votes
0answers
60 views
Is it a good idea or a waste to fry with olive oil? [duplicate]
A NY Times article says it's a waste:
After I’d heated them, none of the olive oils had much olive flavor left. In fact, they didn’t taste much different from the seed oils.
But How to Cook ...
2
votes
1answer
195 views
How do you make Paillets Feuilletine?
Paillets Feuilletine, dried caramelised crepes. I have looked and cannot find any method for the making of this product. As it is in many of my books and recipes but not readily available in ...
2
votes
2answers
169 views
Shelf life of commercial jams with no preservatives?
This commercial peach jam does NOT contain any preservatives.
Room temperature is 20 C.
It is written on the bottle that it should be refrigerated after opening since it doesn't contain any ...
2
votes
1answer
121 views
How do I make a Turkish Delight Syrup
I made turkish delight ice cream but the bits of commercial sugar coated turkish delight I folded through were rock hard when frozen and a possible problem for unsuspecting guests. So, I was wanting ...
2
votes
3answers
455 views
Colored cake without food coloring?
I'm wanting to make a layer cake for a birthday WITHOUT food coloring. Specifically, I'm wanting to make red and blue. Could I add raspberry juice or puree to a basic white cake recipe or would that ...
2
votes
4answers
210 views
What kind of bakery items do not get horribly affected by electricity going off when the item is still in oven?
I have a nice oven but I have stopped making cakes for the reason being that if electricity goes off in between I'll have to throw the cake.
Now, if I prepare brown/multigrain breads which need whole ...
2
votes
2answers
394 views
Can salt make sour fruit seem sweeter?
I got a little debate started via the comments on this answer. The poster suggests the use of salt to make a sour kiwifruit-sauce taste sweeter in the same way you would use salt to make something ...
2
votes
1answer
211 views
Watery potatoes
I boil my potatoes and drain them, set back on burner a while and they are still so watery when I mash them I don't have to add any liquid. They are so transparent looking -- just not appealing. These ...
2
votes
1answer
149 views
What causes the sugar to turn grainy after I have cooked it for a glaze or cooking it with butter for carmelizing?
I tried several times to cook the glaze for a strawberry glaze pie and the sugar, water, and cornstarch would thicken but then the sugar would turn grainy. I have also tried to boil water, sugar, and ...
2
votes
1answer
210 views
Substituting fresh shitake mushrooms for dried
My question is exactly the reverse of this one:
Substituting Dried Shiitake Mushrooms for Fresh
I have a recipe for vegetarian gravy which calls for 8 dried shitake mushrooms, but I only have fresh ...
2
votes
2answers
130 views
How to Convert Blueberry Muffin Recipe to Vanilla Muffin Recipe
I tried this recipe with good results.
http://www.foodnetwork.com/recipes/ina-garten/blueberry-coffee-cake-muffins-recipe/index.html
So I decided to make plain vanilla muffins using the same recipe ...
2
votes
2answers
825 views
Any other flour which can be used to replace Maida flour for chewy cakes?
From: http://en.wikipedia.org/wiki/Maida_flour
Maida has been linked with diabetes[10] and known to cause blood sugar imbalances, have negative influence on Insulin.[1] Consuming maida makes ...
2
votes
1answer
1k views
Substituting oil in baking?
I have a cake recipe which calls for 1 1/3 cup of vegetable oil. What are the essential properties of vegetable oil in baking? What changes would be expected if I were to substitute peanut or canola ...
2
votes
2answers
7k views
How do I know if my salmon fish is cooked properly?
I intend to cook some salmon fish over this weekend so that I can treat my friends and relatives. However, I saw this article - ...
2
votes
2answers
1k views
What does it mean when a recipe calls for coring a tomato?
When I was making gazpacho, I looked up a video, and found this:
http://www.youtube.com/watch?v=dDt0L1-SaRg
In this video, almost the entire interior of the tomato is removed. I followed this video, ...
2
votes
1answer
1k views
How to Make Canned Coconut Milk Separate
My friend wants to make coconut milk separate so that she can use the cream for whipping. Can anyone suggest a way of accomplishing this?
Edited to add: I asked her to confirm that it was full-fat ...
2
votes
1answer
187 views
How to estimate amount of all purpose flour for roux?
I was making some roux for white sauce for pasta and followed instructions to the dot. (All purpose flour == butter == 4tbsp. 2 cups milk.) But the milk was very very thin (the only variant we get ...
2
votes
1answer
332 views
Baking time difference in pyrex versus metal
What baking time is optimal for recipes that are done in pyrex for banana bread versus metal baking dish?
2
votes
3answers
6k views
Why is mixing good whiskey with cola/ginger ale frowned upon? [closed]
I ordered a Jameson and ginger ale at a pub the other night and my brother asked me why I wasn't ordering it neat or on the rocks, since it was "pretty good" whiskey. Right now I'm having some good ...
2
votes
1answer
1k views
What to do with under ripe figs?
It has been a cool summer and our tree has a large amount of under ripe figs. The frosts will be here in a couple of weeks so they need to be picked.
So what can be done with a large number of under ...
2
votes
1answer
223 views
Which thickeners work well with dairy?
I know from experience that arrowroot doesn't work very well, so I'm curious to know which ones actually do.
Thanks a lot for any help!
2
votes
3answers
1k views
Do the cup cakes bake faster in a 24 hole cup cake tray rather than a 12 hole cup cake tray?
The cupcakes cook faster than the big one piece cakes, so does it make sense to assume that the cup cakes bake faster in a 24 hole cup cake tray rather than a 12 hole cup cake tray?
My oven has a ...
2
votes
0answers
66 views
Do I need to wash my tongs between handling raw meat in pan? [duplicate]
Possible Duplicate:
How can I ensure food safety if my cooking utensils have touched raw meat?
I tend to be over careful when handling raw meat when cooking. However, I think it is simply ...
2
votes
1answer
1k views
What are the hallmarks of a traditional alfredo sauce?
There are many recipes for alfredo sauce, using ingredients from pesto and soy milk to low-fat milk and cream cheese. What is the gold standard for alfredo? What properties indicate a traditional ...
2
votes
3answers
856 views
flexible food grade plastics that won't melt at 105 C
I'm in need of a food-safe gasketing material for a maple sap-boiling setup. It needs to be squishy like vinyl tubing but I want to make sure it won't melt or decompose or react with steam.
Any ...
2
votes
2answers
176 views
After you bake eggplant, is it fine to not drain the water?
An eggplant can be baked or grilled; then you peel it. I read that you have to drain it then (e.g. in a colander), even overnight. What if you don't drain the water-does the taste change considerably? ...
2
votes
2answers
1k views
Does resting kneaded dough for few hours change the taste/texture/softness of parathas?
We use the kneaded dough for making parathas.
Does resting kneaded dough for few hours (covered, on shelf) change the taste/texture/softness of the final outcome?
P.S. After kneading the dough, all ...
2
votes
2answers
663 views
How long will roux keep?
I've made roux some time ago. Forgot to put the date on the container. How long will it keep in the fridge? I'll be making a sauce in a day or two...
2
votes
2answers
2k views
Egg replacer for bread dough?
I've been reading (most) questions and answers (here) about baking bread (which I love) and how to replace eggs in many recipes (which I wish I didn't need). Turns out, I too have egg allergy (not too ...
2
votes
3answers
895 views
Why am I getting runny whipped cream from my iSi canister?
Lately when I try to use my iSi the whipped cream just comes out very runny.
Does anyone know why this happens and what I can do about it?
2
votes
1answer
3k views
How long does it take botulism spores to germinate in the fridge?
Based on this question, I started wondering how long I could keep an anerobic food in the fridge before I have to worry about botulism colonization. 1 day? 3 days? 2 months? Clearly it's not a ...
2
votes
1answer
2k views
Differences between heavy and light whipping cream?
What is the difference between light and heavy whipping cream, and for what purposes would one want to use one over the other? What effects does the difference have on flavor, texture, etc.?
2
votes
1answer
231 views
Ratio of marrow bones to regular bones to marbled meat?
I didn't see any question particularly addressing this so I thought I'd ask.
Today I've attempted my first stock. It is still cooking, using:
Beef marrow bones
Ox tails
Leek and onions
Water
Some ...
2
votes
2answers
724 views
Is refreezing a meal safe?
I know there have been questions on refreezing meat, which apparently is not safe to do. My understanding from those posts was that it was referring to raw meat. My question is slightly different.
I ...
2
votes
2answers
1k views
What are the different effects that different washes produce in baked goods?
Just before you put something with dough in the oven, often you have to brush it with a liquid.
I've seen recipes that say with egg wash, with egg yolk, with egg white, with milk etc.
Does it make a ...
2
votes
4answers
511 views
Which drinks fit to a Thai Dish? [closed]
I plan to cook a thai dish this weekend and I search for drinks to serve along to that. In particular it will be a chicken dish with lemon gras.
This is forked from another question of mine.
2
votes
2answers
7k views
What to use instead of white wine in recipes? [duplicate]
Possible Duplicate:
What is a substitute for red or white wine in a recipe?
I am Muslim and we do not consume alcohol in any form. I love European cuisine, but many of the recipes call for ...
2
votes
2answers
478 views
What other vegetables can be used in cake/muffin baking?
Vegetables have been commonly used in baking cakes and muffins. A common one is carrots to make one of my fave - carrot cake. Recently I also found out about adding zucchinis (or courgettes) to ...
2
votes
2answers
214 views
What Sampling Bread to use for Pulled Pork, open faced?
I'm making a bacon based chili with smoked pulled pork (orange juice marinade by injection, smoked dried pusilla/ancho/guajillo rub) where I reserve all the liquid at the end of the process, roux it ...
2
votes
2answers
808 views
How can I make breadcrumbs without a full, yeast-leavened loaf of bread?
What's the best (fastest, most efficient) way to make breadcrumbs from scratch, without having any old bread?
I'm curious if there's something quick I can do, when I realize I want 5 cups of ...
2
votes
5answers
755 views
Why does my chicken get dry skin in the freezer?
Sorry guys, but I suspect I have a bit of a newbie question here.
When I buy raw chicken breast, I like to open up the package immediately and separate it out into 3 portions because that's roughly ...
2
votes
2answers
826 views
Sugar forming tiny bubbles in microwaved coffee?
When I heat up coffee in the microwave and then pour in sugar, a layer of tiny dense bubbles forms at the top of the glass and stays there for the duration of the drinking, diminishing slightly over ...
2
votes
3answers
3k views
What is a substitute for Anaheim Peppers?
I am making a dish that requires Anaheim Peppers. They don't have them in my local store... what else can I use.
2
votes
8answers
4k views
Peeling and dicing potato before boiling it
I've mostly seen people peel a potato after it has been boiled and then cutting it to pieces if required. Given it's muddy exterior, I find it cleaner (and probably takes less heat) to remove the skin ...
2
votes
4answers
509 views
Can water in which pasta was cooked be used to make gravy?
After boiling pasta and setting the water in which the pasta was boiled aside I noticed that after the water cooled it thickened. It sort of has the consistency of gravy. Would I be able to make gravy ...
2
votes
1answer
1k views
2
votes
7answers
8k views
Can I cook hamburgers in the microwave oven?
What would be the main differences between frying hamburgers and cooking them in the microwave oven?
I'm stuck in a hostel with only a microwave oven and a water cooker.
2
votes
7answers
4k views
Sous vide without plastic bags?
I really like the idea of cooking steak using sous vide. However, I am very wary of heating food up together with plastic, and then eating the food, as I believe that at high temperatures, chemicals ...
2
votes
3answers
502 views
Can I substitute Soy Milk when a recipe for cooking (not baking) calls for regular (or 2%) milk
This question asks the question for baking. For for regular stove-top cooking, will it work. Other than minor adjustments for cooking time.
EDIT 3/22/11: the specific items I am making are white ...
2
votes
2answers
278 views
Are there alternative ways to test fruit preserves for doneness?
I've tried twice to make fruit preserves using only the natural pectins in the fruit. The first time with plums where the jam was much to thick, and yesterday orange marmalade which came out tasting ...
