1
vote
1answer
78 views

Soppressata, prosciutto, and other meats; how is it safe?

Call me naive, but isn't this essentially uncooked meat? Reading how prosciutto is prepared now, and I don't see any cooking involved, just salting, pressing, and letting sit, sometimes for years. ...
-2
votes
1answer
130 views

Will using 4 year old unsalted butter make one sick?

I just made twice baked potatoes - and started by adding 3 tsps. of unsalted butter to the meat of 5 large baking potatoes. After putting in the butter & starting to mash some of the potatoes, I ...
2
votes
1answer
43 views

What's the difference between orange extract and orange blossom water?

I bought some extract for dessert making and got the blossom water on a whim, since it was right next to it on the shelf. The blossom water smells a little sharper, but they both taste the same ...
0
votes
3answers
97 views

What fruits keep their sweetness when baking?

I want to replace sugar with fresh fruit when baking. What fruit would produce the most sweetness? The fruit should not produce an undesirable flavor and be easy enough to buy in Florida. Edit: ...
2
votes
1answer
57 views

How can you tell when a roast is done?

How can you tell when a roast is done? How long should they roast for?
0
votes
1answer
37 views

What can I use instead of paddle attachment for a stand mixer?

I only have this machine. and it has only two type of attachment not the paddle. Can I use one of these two? or I need to buy a new one that has paddle?
1
vote
1answer
58 views

Pizza stone or firebricks to fix uneven cooking

I have a Zanussi commercial gas oven... probably 15 yearas old but in good condition....and it cooks unevenly. Am wondering if placing a pizza stone or fireplace bricks on the bottom will help ...
1
vote
2answers
58 views

What is the quickest way to defrost a vegetable curry without a microwave?

I use gas stove. What is the quickest way to defrost a vegetable curry without a microwave?
1
vote
3answers
97 views

How to achieve a good char on cooked and shredded chicken?

I happened to be at the grocery store just as they marked down that day's rotisserie chicken. I planned to use chicken breasts for tomorrow's Sesame Noodles with Shredded Chicken, but at that price it ...
0
votes
1answer
41 views

What is the substitute for pastry blender in cookie making?

I'm going to do this recipe and it says in the recipe that I need to use pastry blender. I have a question that can I use this one instead of pastry blender? Or this one
1
vote
3answers
89 views

Where can I buy rose petals that are safe for human consumption?

I'd like to make a rose petal jam, which requires roughly 14-16 ounces of rose petals. However, I've been warned to not buy roses from florists, due to potential pesticide issues from roses sold for ...
3
votes
1answer
53 views

What temperature(s) should sweetbreads be cooked to?

It is very easy to find quick references for the various doneness temperatures (rare, med. rare, etc.) of different animal meats, but not so easy when it comes to offal. Sweetbreads, as far as I know, ...
1
vote
1answer
32 views

Pressure Cooker to Stovetop conversion?

I want to make ramen, in particular, tonkatsu ramen. My cookbook is in Japanese and even though I'm reading everything else fine, a part of it is confusing me (but no worries, I'm not confused about ...
0
votes
1answer
43 views

Freezing a meringue?

Can a meringue ever be frozen? I want to make a meringue topped dessert for Easter and don't want to leave my guests while I add the meringue and torch it. Ideas?
1
vote
1answer
91 views

Tiny bit of mold on maple syrup—can I still bottle it?

If there's a tiny bit of mold on nearly-finished maple syrup (like, a tiny patch in a pot of 1.5 gal), and it's removed and the syrup is brought back to a boil, is there any particular pathogen that ...
-1
votes
1answer
73 views

What is the combination of spices for garam masala? [closed]

It's been a while since I've been able to get my hands on real garam masala. I bought some garam masala from a store last week and was disappointed. It lacked the rich flavor that I am use to. There ...
0
votes
1answer
54 views

What is a mixed spice with respect to a cake?

1 tsp mixed spice http://www.maryberry.co.uk/recipes/baking/whole-orange-spice-cake What does mixed spice constitute of in terms of cake?
1
vote
1answer
155 views

What are the pips and skin of an orange?

When the orange is soft and cold, cut in half and remove any pips. Process the whole orange, including the skin, until medium chunky From: ...
2
votes
1answer
101 views

Changing Sous Vide water

How often do you need to change the water in your Sous Vide machine? Given food never touches the water I don't think I need to change it every time, but it does seem like I should change it once in ...
0
votes
1answer
24 views

Does freezing sap freshness? Will acids bring the flavor back?

I just dethawed a frozen lentil soup which was poorly seasoned before it went into the freezer. I added salt to the other half which I ate fresh and made a mental note of seasoning the frozen batch ...
0
votes
1answer
102 views

Undercooked eggs that were in the pot plenty long

I'm seeking information because oddly this has recently also happened to several of my friends. I cooked my hard-boiled eggs like I normally would; they were in the pot until the water boiled and I ...
2
votes
0answers
67 views

Is the cockchafer grub edible, and how best to prepare it?

I've never eaten or cooked insects, but I wanted to give it a try some time. Now, we found a few grubs 4-6 cm in length, that we think to be cockchafer grubs, in one of the pots on our balcony. So I ...
0
votes
1answer
25 views

Making Pickles - Confirming Sanitization Procedure

I'm about to make a batch of dill pickles. The recipe it pretty straightforward: A batch of firm baby cucumbers 1 cup of water 1 cup of vinegar 1 heaping tablespoon of salt 4 cloves of garlic, ...
1
vote
1answer
52 views

Hard boiled eggs outside the fridge

I saw the question How long boiled egg can be stored in fridge? and it reminded me that as easter approaches here in Austria, my girlfriend's family will decorate a lot of hard boiled eggs. They store ...
1
vote
1answer
117 views

Is it a problem that the same flipper that touched raw blood touches the finished meat? [duplicate]

I noticed that when I was cooking stir fry, I used the same flipper throughout. This means when I put the meat in, the flipper came in contact with the uncooked meat and got some blood on it. Is this ...
0
votes
0answers
52 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 ...
3
votes
1answer
68 views

“Squeaky” homemade mozzarella

Last week I made mozzarella cheese (not fermented) for the first time. After heating the milk and removing the curds, I microwaved the curds repeatedly until getting them to 135 degrees F, then formed ...
0
votes
1answer
57 views

What is this powder served with fried dango?

While in Japan, my husband got some dango from a street vendor. It was dipped in some kind of sesame-based sauce, and served with a little powder to dip it in on the side: What is that powder?
1
vote
0answers
34 views

Refreeze Ground Beef [duplicate]

I have a 10 pound log of ground beef - I want to thaw it and make meat-loafs, meatballs, and hamburger patties - once made refreeze for future use - is this appropriate?
4
votes
1answer
165 views

What method of coffee preparation gives the most caffeine in the finished cup?

As the question asks, which method from the list below will give the most caffeine in the final product (ie. a cup of coffee). Assume the same beans with the same grind (while the different ...
1
vote
1answer
54 views

Making Habanero Jelly - Safety and Preventing Spoilage

I have recently made a large batch of habanero jelly, and followed the recipe exactly (please see References). I am wondering, why is the final boil of the sealed jars necessary? I've already boiled ...
0
votes
1answer
76 views

My wooden cutting board bent. Is there a way to fix this? [duplicate]

I'm not sure about the humidity in the apartment, but I don't think this was a problem. However, the board took quite some water one day and slightly bent on the front and back (so it has a slight U ...
1
vote
2answers
68 views

How can I reheat pork belly whilst keeping the meat moist and the crackling crackly?

I cooked a kilo pork belly yesterday with a very nice crackling in a roasting pan with a rack so that the pork does not touch the pan. Once we had dinner, I put it in the fridge without covering (in ...
0
votes
1answer
179 views

Can I cook 2 very different things at same time in the oven?

I want to bake Chicken and Chocolate Chip Muffins in an overlapping time period, at the same temperature, in separate pans, of course. I think it saves time, oven energy, and just is more convenient ...
3
votes
1answer
173 views

What happened to my macarons?

I baked macarons earlier and this happened. You can see that they're pretty tall (which I don't want) but mostly importantly, what happened to the shell? I baked at 290F for about 20 minutes (they're ...
7
votes
6answers
1k views

Saving seasoned flour used for dredging chicken

I love to make (and eat) buttermilk fried chicken but I always get carried away with the amount of flour I use. I am fully aware of contamination due to raw chicken, but is it safe to keep the excess ...
3
votes
3answers
118 views

Why does my coffee sometimes taste sour?

I typically drink light roast single origin coffees from a third wave coffee roaster. I'm brewing with either plunger/french press, or swiss gold filter. Often with the french press, the coffee ...
2
votes
1answer
55 views

When baking meatballs for a soup, do I have to bake until the meat is fully cooked?

I'm making Italian Wedding Soup, and my recipe calls for oven-baking the meatballs for 7-9 minutes before adding them to the soup and boil/simmer for 5 minutes. Maybe I made the meatballs a bit too ...
1
vote
1answer
69 views

Giant meringue French pastry - what are these called?

A few months ago we were visiting Paris, and in Montmartre, there were several pastry shoppes with large meringues. And by large, I mean the size of someone's head, or an American football. They were ...
1
vote
2answers
177 views

How do I make instant chocolate powder from a chocolate bar?

I like the flavour of a certain brand of chocolate, is there a method to turn a chocolate bar into instant chocolate powder so I can quickly create a hot chocolate from it? I am aware I can make a hot ...
1
vote
1answer
115 views

At what point (after clams die) are they ok to eat

I bought clams yesterday they were all closed. I put them in room temperature water overnight (with 3% salt). Not in fridge. Now 50% are open. 50% have their tongues hanging out. The main question ...
1
vote
2answers
102 views

Can I substitute a beef round rump roast for brisket?

I am making a slow cooker recipe that calls for beef brisket. Unfortunately, my grocery store only had obnoxiously large cuts of brisket so I just grabbed a reasonably sized beef round rump roast. In ...
0
votes
0answers
51 views

In England, can I buy fresh fish directly off the boat?

In Trondheim, where I used to live before coming to England, sometimes I bought fish directly off the boat. The fish was fresh and cheaper than the supermarket. I am interested to know if it is ...
5
votes
1answer
78 views

Dipping sauce for shabu-shabu

I am at the Hilton in Narita, and I've just come back from a wonderful meal of Shabu-shabu. One of the dipping sauces was stated to be soy sauce, but it had a lovely sweet sort of flavor to it, so it ...
3
votes
1answer
79 views

The whey of mozzarella or tofu

Mozzarella, tofu come with a liquid, I think is whey. Is it useful in any way? has this any culinary value?
-1
votes
2answers
60 views

Used Pan… Old Oil… Can this pose a risk before washing?

After frying Pierogies in oil in frying pan for dinner Wednesday evening, I left pan on the stove to cool and meaning to wash later. Got caught up with different things and went to bed. The next day ...
5
votes
2answers
127 views

How to decorate a cake so that the icing is smooth?

I am a self taught baker love to make birthday cakes now I have been asked to make a wedding cake for september. Could you please help me to get the sides of my cakes nice and smooth before icing. Do ...
2
votes
1answer
42 views

Why don't the Rhodes cinnamon rolls from a bag turn out as good as the ones in the foil pan?

My family and I like the Rhodes cinnamon rolls that come in a foil pan -- straight from the freezer into the oven. Getting the timing just right (not doughy, not overcooked) requires some care, but ...
0
votes
0answers
86 views

What should a good cookie dough look like?

I've been trying to make a good, chewy cookie recipe for the last 4-5 months but nothing good ever shown up. I've tried countless recipes on the internet with no success. One thing that I noticed was ...
1
vote
3answers
42 views

Chocolate chip substitutions

Can I substitute a German's sweet chocolate bar for chocolate chips in a rice crispy treat frosting recipe?

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