0
votes
0answers
19 views

Defrosting for eating after 3,5 days [duplicate]

I regularly make food in large portions, and divide them in boxes in the freezer, except for a few to eat in the next days. However, I'm going to work in another place. This results in the following ...
1
vote
1answer
79 views

Toffee that is soft?

I have deep grooves in my back teeth, and regular toffee would get stuck in there easily, so I am looking to cook toffee that would turn out soft rather than hard. Explanation: About ten years ago my ...
3
votes
0answers
30 views

Food stored in a warm freezer [duplicate]

My self-defrosting freezer appears to have gotten stuck in defrost mode for the past three weeks. The internal temperature is around 25F rather than the ideal 0F, but nothing seems to have thawed. ...
7
votes
2answers
134 views

What to do with leftover almond peel?

I always soak almonds at night and peel them the next morning. I'm just wondering if I can do anything with the leftover almond skin. Any suggestions?
2
votes
1answer
87 views

Question about consistency of homemade ice cream

My family has been making homemade ice cream for years. I run the machine, but usually there are many other hands that want to make it. I know their is the custard less variety, containing milk, ...
3
votes
1answer
84 views

How to make the marshmallow swirl for Chocolate Marshmallow Ice cream from scratch?

My wife loves chocolate marshmallow swirl ice cream, but she doesn't like store-bought marshmallows. I would like to surprise her with homemade chocolate marshmallow swirl ice cream, but I am unsure ...
2
votes
4answers
111 views

How do I add spice after cooking gravy?

I have made chicken gravy. It tastes good but I think adding a little more spice to my gravy will be fine. Can anyone say how to add more spice to it after cooking?
4
votes
1answer
47 views

Casein content after curdling

I am making curdled cheese for a cheesecake. I am using reduced-fat milk (2%) and would like to know the content (e.g fat, sugar, protein) of the curdled cheese after it has been separated from the ...
4
votes
2answers
121 views

Should beef be cooked before adding to the pot for Stroganoff?

I'm following a recipe for Beef Stroganoff in a slow cooker. The recipe does not say whether I should cook the stewing beef at all before adding it to the slow cooker. I tend to thoroughly brown ...
0
votes
1answer
63 views

Maintaining pressure on Pressure Cooker

I used to cook a lot of beans on regular pots before I switched to a Pressure cooker. On regular pots once the water is boiling I'd turn it down to simmering temperature where there are only few ...
2
votes
1answer
55 views

Can I use a china oven dish to make a sponge cake?

I want to make an ordinary sponge cake. The recipe says I need to use a metal cake tin. Can I use an (ovenproof) china oven dish instead?
1
vote
1answer
35 views

How long does tortilla dough keep for?

I am making tortillas with masa harina corn flour according to this recipe. Can I make it a few hours in advance and cook the tortillas just before they are to be eaten? Or should I cook them after ...
2
votes
2answers
1k views

How long should chicken wait in eggs before applying bread crumbs?

To get the bread crumbs to stick to the chicken, I coat the chicken with eggs. I then put the bowl in the refrigerator. How long should I wait before taking the chicken out of the eggs and rubbing the ...
2
votes
1answer
73 views

How much is in a handful of spinach?

Yes, I know it's a volume unit, but I what to know how many grams does a male or female hand full of spinach can hold. You'll see, a recipe calls for 2 handfuls of spinach, 1 handful of parsley and 2 ...
3
votes
1answer
47 views

Pasteurized eggs in homemade mayo?

If you are using pasteurized eggs or pasteurized egg yolks when making mayonnaise is it still necessary to leave the mayo out at room temperature for the recommended 24, or more, hours?
3
votes
3answers
647 views

How to Sous Vide Filet Mignon to Medium Rare

I made my own Sous Vide with a crockpot and an Arduino and would like to cook a Filet Mignon cut to medium rare. However, a quick google search of '"sous vide" "medium rare" "filet mignon"' shows ...
2
votes
3answers
112 views

Do chefs use customer feedback to improve dishes? [closed]

I understand that chefs can gauge the quality of a dish by monitoring its popularity. However, suppose a chef wants to improve an existing recipe, how might he/she do that? Will the chef rely on ...
2
votes
0answers
68 views

Help in identifying Scandinavian dessert recipe

Background -- I made this recipe as part of a group project (in college) that was preparing different foods from around the world. My group had Scandinavia, but as I didn't find this recipe (one of ...
0
votes
0answers
6 views

Chicken stock safety [duplicate]

I thawed one quart of homemade chicken to make French onion soup. Can I now freeze the soup? I have not tried doing this yet for food safety reasons.
3
votes
3answers
106 views

Make fruit last longer in fridge?

I am single. When I buy strawberries or blueberries they don't always last until I get to eat them. Would they last longer kept in water? (in Tupperware) I know strawberries can be frozen in syrup. I ...
0
votes
1answer
60 views

Soda carbonation

With the process below, why wouldn't the yeast eat all the sugar or explode the bottle whichever comes first? How does the yeast eat the sugar to make carbonation, yet keep the soda sweet? Directions ...
2
votes
4answers
153 views

How can I use a large quantity of raw almonds all at once?

I have a big practically unused bag of raw almonds that's been sitting in my pantry for a couple years. I got them as a gift when I used to munch on them more, but after a few major life changes it ...
2
votes
0answers
81 views

Why did my chocolate eclairs fail?

I made chocolate eclairs, my second attempt copying exactly from Laura in the Kitchen on YouTube (full recipe here), and the pastry was not all well creamed and looked oily as I placed in oven. It ...
5
votes
3answers
140 views

Is it advisable to season a chicken with salt after having brined it?

I've used a standard 5% salt and water solution to brine a chicken, after having brined it is it advisable for me to season the chicken with salt before cooking it? I'm worried that if I do so that ...
1
vote
1answer
33 views

Using previously frozen salsa

I hope this isn't off base because I'm not asking for recipes, just suggestions that I might not have thought of. I made a HUGE batch of roasted cherry salsa (like normal salsa but where all the ...
4
votes
2answers
397 views

What is the history of souvlaki and is there any benefit in cooking meat on a skewer?

I'm wondering about the origin of souvlaki. Was it only something of a convenience (easy to cook lots of pieces together)? Or does this way of grilling lead to better results, as opposed to just ...
0
votes
2answers
47 views

Using frozen mince beef [duplicate]

I forgot to get my mince beef out of the freezer to cook tonight, so it's still frozen...Can I cook it straight from frozen or does it need to fully defrost?
1
vote
2answers
58 views

Problem in cake baking tray

I have purchased microwave safe cake baking pan but as soon as I use the pan in the microwave the spark is coming. What may be the problem ? In which mode should I keep that?
1
vote
2answers
107 views

What can I use as a substitute for hoisin sauce?

Is there anything I can use as a substitute for hoisin sauce that's less salty or even salt-free? This is for a sauce to go with pork steaks.
0
votes
0answers
50 views

What foods are safe to leave in the car over a long period of time? [duplicate]

I'm going on a long distance permanent relocation road trip and have some random stuff left at home that I can either throw out or bring along. What foods are safe to leave in the car over a long ...
2
votes
1answer
57 views

Pickling whole cucumbers

I know you have to cut off the ends to make the pickles not soggy when making cucumber spears...but if this is the case how do people pickle whole cucumbers?
4
votes
2answers
83 views

Pickles (cucumbers) came out a little soggy after canning

I was very excited to use my water bath for the first time, as so far I have only made refrigerator (cucumber) pickles. This was also the first time I did not use sugar in the brine (just wanted to ...
3
votes
2answers
61 views

What is the difference between a thickener and an emulsifier?

I ask this because I have used a minuscule amount of Xanthan Gum to slightly thicken a chilli sauce I have made. However upon looking at the ingredients of many popular chilli sauces they all tend to ...
5
votes
1answer
131 views

Can instant oatmeal really expire?

I ask because I ate a package of Quaker instant oatmeal (maple/brown sugar) at work today, it was just kinda a single package sitting in our "snack pantry". I looked for a date and it didn't have one. ...
5
votes
4answers
2k views

Are cooking thermometers essential?

I've been watching some cooking shows, and they seem very keen on there thermometers. They have prob thermometers, oven thermometers, meat thermometers, confectionery thermometers, oil thermometers... ...
3
votes
2answers
92 views

How does the Croatian system of flour categorization correspond to the systems of Western Europe and USA?

1) In my country we have following types of wheat flour - T-400/T-450 and these 2 are white, T-500/T-550 (also white), T-850 (brown) and T-1100/T-1600 (black), however when I googled this I didn't ...
2
votes
1answer
105 views

Has there been some change in the varieties of broccoli sold in US supermarkets in the last few years?

Having eaten broccoli all my life, in the last year or two I have noticed some differences in most any broccoli, either fresh or frozen. The primary differences I notice: 1) There are many small ...
2
votes
2answers
126 views

Pulled pork too sweet

I made pulled pork and added too much brown sugar. What can I add to dilute it so it's not so sweet? Tried not adding barbeque sauce, but that didn't help.
2
votes
0answers
64 views

Can I use the leftover pickling brine?

I have some leftover brine that was leftover from making canned pickles, it was heated up to put in the canned pickles to make them. Can I use this brine again to make more canned pickles? The brine ...
0
votes
3answers
47 views

converting a muffin recipe to a cake recipe

I have a muffin recipe for chocolate zucchini muffins. The recipe calls for a 325 degree oven and a baking time of 20-25 minutes. I want to bake these in a 9 x 13 pan as a cake. How long should I ...
0
votes
1answer
30 views

How much cream should I make for my mini Oreo cream pies?

I'm making mini cream pies, in custard cups, and I just need to know how much cream to make to fill them all.
3
votes
1answer
63 views

Reuse of Food Grade Tins

I am interested in using a food grade tin (such as this) to store small amounts of food, in particular for storing summer sausage or cheese for short periods of time (1-2 days). What are the food ...
0
votes
0answers
24 views

Is Kosher Salts Kosher? [migrated]

This may seem rather silly but is Kosher salt supposed to be understood as certain salts that adhere to the Jewish religions dietary restrictions? I'm curious if this is so what about salt can make it ...
1
vote
0answers
49 views

Sodium benzoate the correct amount

I would like to know the ratio for using sodium benzoate as a preservative in our jams and relishes. We state on our product that it's home made and no added preservatives are added, would this be ...
1
vote
2answers
74 views

Coconut rice; should it taste like coconut?

I made coconut rice yesterday with a simple recipe (coconut milk, water, tsp sugar, pinch of salt, rice, all in the rice cooker). I was a little bit underwhelmed by the output; the rice was cooked ...
1
vote
2answers
168 views

Difference between french bread and japanese bread

I live in japan for 1 year now, but i cannot find french bread - Baguette - in tokyo as we have in france They're bread is not crunchy nor crispy at all, and it's chewy, I kind of feel like i am ...
7
votes
1answer
96 views

How to grill polenta?

The first time I tried to grill polenta on a barbecue, I brushed both sides with olive oil and it came out perfectly with a crisp exterior and a creamy interior. The next time I tried it, on a ...
1
vote
1answer
205 views

Is it possible to create the flavour of a food by using the component chemicals?

For example, if I were able to identify the flavour compounds of bacon or cabbage, could I take just those ingredients and create the flavour? Is identifying the flavour compounds something that has ...
2
votes
1answer
32 views

Pressure cooking beans with salt and spices

I am trying to pressure cook beans. In order to to soeed things up eben further I add salt before cooking rather than after. While I know that salt toughening beans is an unsubstantiated myth there ...
2
votes
1answer
64 views

Is this moldy vinegar salvageable?

I started making apple cider vinegar using the second method listed on http://thehealthyeatingsite.com/apple-cider-vinegar-recipe/ It's been little over 4 months and my mix is looking really weird. ...

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