4
votes
1answer
91 views

Used too much lemon juice in Mediterranean salad

I accidentally used a tablespoon too much lemon juice in a Mediterranean salad. The other ingredients are cucumber, tomato, mint, onion, and olive oil, with salt and pepper to taste. Oh my GOSH is it ...
0
votes
2answers
82 views

Is liquid seeping from the fish normal when making gravlax?

I'm currently trying to make gravlax for the first time! I bought about 2 lbs of fish, specifying that I wanted to eat it raw so they gave me something appropriate for that. I put lots of salt, a bit ...
0
votes
0answers
19 views

prevent crystallization and separation of corn syrup

I am making a butterscotch sauce and it crystallized to I substituted corn syrup for some of the sugar but now it is separating. How do I solve this problem? I want to keep the sauce liquid too and ...
1
vote
3answers
89 views

Best way to store tomato paste/puree?

What is the best way to store tomato paste or tomato purée? Just to be clear, I'm talking about this stuff At home we buy metal cans of the stuff (500g or 1Kg), but once opened, within about 5 to 6 ...
2
votes
1answer
49 views

What is the difference between Shao Xing and Shao Hisng Chinese cooking wines?

Some people say that Shao Xing and Shao Hisng are different names for the same thing yet others say Xing has added salt. Could someone please shed some light?
5
votes
1answer
134 views

Is it feasible to freeze a whole pig?

How long can I freeze a pig whole? How can I keep it from getting freezer burned? We are having a wedding in September and it's June but the pig is already currently at the size we need it to be. I ...
6
votes
3answers
131 views

Surfaces for bread making

I am a home artisan baker, and am looking to build a table for myself to do folding/dividing/shaping of my bread doughs. I usually work with wet doughs (78%-95% hydration) that stick to the surfaces ...
1
vote
3answers
184 views

Why isn't my steak fat cooking?

Recently, I've been experimenting with trying to cook steak on the stovetop (or in the oven), and I'm having a problem with each one that is really frustrating me. Typically when fat is left in a ...
0
votes
2answers
65 views

What exact temperature allows me to store frozen products really long?

For as long as I remember, I was always told (and I was always so sure), that minus 18 degrees Celsius is an optimal temperature for storing frozen products for really, really long. Months usually ...
0
votes
2answers
66 views

Is it safe to eat non-green tea leaves

I'm trying to understand if it's safe to eat tea leaves. Not as an evening meal, more about if I make a drink with loose leaf tea and leave the leaves in the bottom of the drink and drink some, will ...
1
vote
1answer
72 views

How to keep pasta hot, yet not sticky in crock pot?

We are having a pasta "bar" for a party that will last several hours. How do you keep pasta HOT and NOT sticky. (I have seen several answers for COLD and not sticky, but not for hot.)
4
votes
3answers
117 views

What kind of sausage could I use as a substitute for Cumberland sausage?

I live in the USA and Cumberland sausages don't exist. They have sausage links and patties but I don't want to make sausage casserole and have the flavor altered because I picked the wrong kind of ...
2
votes
1answer
64 views

As a consumer in the UK, how can I choose well marbled beef?

In the USA beef marbling is graded by the USDA - and this grade labeling is enforced to be passed nearly to the end consumer (i.e. the labeling is on the cryovac). So if I wanted well marbled beef in ...
0
votes
1answer
38 views

How does grill/broil mode in a convection oven work?

I'm looking to buy a new oven. However, it does not have grill mode (broil, in US English) listed as one of the functions while other ovens may have grill mode advertised. That being said, if I want ...
0
votes
0answers
11 views

How do Native South Americans Pronounce Quinoa? [migrated]

Question: Are there any video recordings of Native South Americans, (Andeans), pronouncing "Quinoa" - to help resolve the pronunciation debate once and for all? According to Wikipedia on Quinoa: ...
0
votes
1answer
22 views

Can I bake oatmeal drop cookies in a bar form?

I am making oatmeal cookies for a family get together and was wondering, can I make them as a bar cookie like as in chocolate chip, rather than a drop cookie.
1
vote
2answers
56 views

Should i oil my cast iron pan before storage?

So, for our wedding someone gave my wife and a cast iron lodge pan. Its a very nice pan and cooks well, but it's started to develop a rust spot after only a few months use. This is gross. I scrub the ...
2
votes
3answers
88 views

How do I make a caramel disk?

I would like to make a thin disk of caramel that could be placed on the top of a cookie. I need it to be very smooth with neat edges because I plan to cover it with royal icing. I was wondering if I ...
1
vote
1answer
32 views

Foil Wrapping BBQ Ribs in Convection?

Can you wrap spare ribs in foil and convection bake or should it be conventional baking when wrapped in foil?
0
votes
3answers
72 views

Method to brew a large batch of iced tea without steeping in a plastic container

I have concerns about steeping tea in plastic pitcher because I do not want anything to leach out of the plastic with the hot water. Glass would solve this problem, but it does not handle thermal ...
10
votes
4answers
579 views

What is the fastest way to cool hot soup? [duplicate]

I am making vegetable soup for about eight people and would like to cool it in little time. Refrigeration seems to be a good choice, but I would like to know if there are better methods/techniques out ...
0
votes
5answers
144 views

How can I thicken my smoothie without frozen ingredients?

I like thick drinks and I cannot lie. You other posters can't deny, That when a shake pours out, all watery and fast My first thought is "that's just nast(ay)" Normally, I put in my smoothies a ...
5
votes
1answer
84 views

How do I make scrambled egg whites more like scrambled eggs?

Sometimes I scramble egg whites (or make an omelette) when I have a lot left over from using yolks for ice cream, and want to do something really quick to use the whites. I much prefer scrambled whole ...
1
vote
2answers
50 views

Homemade mustard is bland

I've tried two somewhat improvised recipes for mustard, and so far they've both seemed pretty lacking. I did small batches to prevent waste. #1 was: 1 tbsp water 1 tsp white wine 1 tbsp cracked ...
1
vote
2answers
33 views

Gas grill flare up made flame covers look rusty

I had a fairly intense flare up on my KitchenAid gas grill (too much canola oil) that lasted about 30 seconds. The inside of the grill is covered in soot (expected) but the flame covers (triangle ...
0
votes
0answers
33 views

Foraging mushrooms in the UK [migrated]

Is it really legal to forage mushrooms in the UK forests (and in particular Scotland forests)? I know some forests in Britain forbid wild mushroom hunting, flower picking, etc., however, in what ...
0
votes
0answers
46 views

I want to make a poke cake with fresh strawberries. Do i have to add a gelitin to the strawberries?

Can I poke holes in the cake and pour mashed strawberries over it? I will be serving right away, will it get soggy?
2
votes
2answers
74 views

How do I convert volume to weight for soft cheeses like ricotta and mascarpone?

Ricotta and mascarpone are messy to measure in measuring cups, so I'd rather use a scale. How much does one cup of each weigh?
3
votes
1answer
67 views

Chemistry of different brands of baking powder

The Clabber Girl FAQs say: Rumford Baking Powder's reaction is approximately 70% with moisture (or in the bowl) and the rest when heat is applied. Clabber Girl's reaction is approximately 40% with ...
0
votes
1answer
68 views

Can I double cook apple? When making, say, Apple Crumble?

I am new to cooking. I like to cook in batch because I want to come down to kitchen and pop something in microwave and return to my desk. I only like apples (Granny Smith) cooked, so I steam them, ...
0
votes
4answers
78 views

What ingredients can I add to food or gum recipes to add grittiness without any carbs?

I have a sugar free gum recipe that I'd like to add some grittiness to so that it scrubs teeth while it's being chewed. I need help finding an ingredient to add this grit, meeting the following specs: ...
0
votes
0answers
32 views

Ratio of cream/butter to cheese in Alfredo with high fat cheeses?

I would like to substitute ricotta in Alfredo with mascarpone. However I found doing that greatly affects the texture of the Alfredo making it too greasy and less creamy and smooth like I want it to ...
1
vote
2answers
64 views

Is “krapfens” commonly used to designate donuts?

"Krapfen" is a German word which means "donuts". I wonder if the term "krapfens" is commonly used in English to refer to donuts or if it may be pretty odd. I have such doubt because it sounds similar ...
2
votes
0answers
42 views

Flour protein and browning

I use the following recipe (based on this Serious eats article) for a sicilian style pizza: 500 g All Purpose Flour 2 tbsp oil 10 g kosher salt 5 g rapid rise yeast 347 g water Mix in food ...
8
votes
2answers
149 views

What is the use of different blender speeds?

I've recently taken to blending smoothies in a 500 Watt blender with pulse, low, and high settings. I get that a higher power setting spins the blades faster but I'm curious how I can best leverage ...
-2
votes
1answer
58 views

How can I prevent little balls of oil in my ice cream when I'm using milk + butter instead of cream?

So I found a substitute for cream and I used it in ice cream: I put 14 oz of milk and 1/2 cup sugar and 1/3 cup butter and 2 caps vanilla extract heated it to get the water out it made a thicker milk ...
1
vote
1answer
47 views

Storing cooked potatoes in the fridge

So I read that storing raw potatoes in the fridge causes the starch to turn to sugar (which I don't want). So I store them in the pantry shelf. But what about cooked potatoes? Will storing them in the ...
1
vote
1answer
42 views

Cooking Belgian Waffles in waffle iron

My waffle iron does not cook Belgian waffle enough (they are not brown on the outside but are cooked on the inside) at the recommended temperature and time. what should I do, raise the temperature or ...
1
vote
2answers
90 views

Bake frozen pizza without a tray - will it melt and drip?

How can frozen pizza be baked in an oven without a tray, without running the risk of melting like in the picture below (found on teh internets)? Or does that just not happen?
0
votes
0answers
22 views

Should I par-boil my pickled potatoes?

I am attempting to make some pickled fries, similar to https://www.youtube.com/watch?v=CnRvRDUtgY4 However, I don't have a frier (nor do I want to fry on the stove top), so I was thinking of cooking ...
1
vote
1answer
63 views

English Breakfast vs Ceylon tea

Which tea is stronger, i.e. gives a better puch for a wake up? I know that English Breakfast is a mix which among others includes Ceylon, and I read that Ceylon is a very strong black tea (the ...
0
votes
0answers
69 views

Does cooking olive oil remove bacteria?

I think some water got into my olive oil bottle, which can make bacteria grow. I'm thinking of using that bottle for frying or baking, would that make using it safe?
1
vote
0answers
67 views

New cast iron has gotten strange color

i just got my first iron cast. I went to remove the wax and i am now in the middle of seasoning it. So far it has gotten oil and 200 C at 1 hour, two times, and it now has a color i find strange. It ...
1
vote
1answer
100 views

I don't have a large cutting board, but I do have a large table with a wood top

So I want to start making bread, specifically, brioche. But I don't have a large wooden cutting board. I do, however, have a table with a wooden top. Are there any consequences(negative ones of ...
1
vote
1answer
114 views

heavy cream and half-and-half substitute

I am trying to make ice cream and it calls for 3 cups half-and-half and 1 cup heavy cream. I don't have either but I do have one gal of 2% milk If I can make some half-and-half and heavy cream out ...
0
votes
1answer
69 views

Does pressure cooking of chicken eggs support the removal of the membrane and eggshell?

In an experiment I cooked a few chicken eggs from the same batch A) in boiling water and B) in a pressure cooker (5 minutes in hot steam, 117 C, eggs in a basket, waited 5 minutes to cool down ...
0
votes
0answers
40 views

Rotisserie Charcoal BBQ - 50 lb boneless hip of Beef. Cooking time

I am bbq'ing a 50 lb boneless hip of local organic beef on a rotisserie bbq for a group celebration. The butcher will be loading the roast onto the rotisserie fork for me (to ensure it's properly ...
0
votes
0answers
18 views

How to increase oven spring? [duplicate]

I would like to ask if making a moister/wetter dough will promote oven spring? Since the presence of steam helps oven spring, I wonder if adding water will aid this. However I also know that too much ...
0
votes
1answer
81 views

Are the NAAN flatbread {from simply chef} ok to eat without warmed up in the microwave or oven?

So I was getting something to eat. I didn't think they had to be warmed up. So yea is it safe to do that.the ingredients are enriched wheat flour, wheat flour, niacin, reduced iron,enzyme,ascorbic ...
0
votes
0answers
27 views

Is there a modern wine that is designed to resemble ancient Roman winemaking? [migrated]

Wine was a cornerstone of ancient Roman cuisine and most Romans (including children and slaves) drank it every single day. In the past 2000 years, both grape cultivars and winemaking itself have ...

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