0
votes
1answer
52 views

My Yakisoba came out bitter! How can I reduce the bitterness?

We made this Yakisoba recipe last week, but the noodles came out tasting more bitter than we'd like. I added soy sauce to mine, but that mostly just drowned out the bitterness. What can we do with ...
1
vote
1answer
57 views

How to increase the temperature of my double boiler?

I have a double boiler that I wish to use to prepare a batch of fudge. The recipe I am using calls for heating to 240°F (=116°C), but a double boiler is limited to the boiling point of the working ...
-2
votes
1answer
121 views

What happens to bread dough when you put it in the oven?

I ask this question because I see there are a lot of misconceptions all over the internet and different food websites' forums.
0
votes
2answers
66 views

How to change this frosting recipe to get a thicker result?

Making chocolate cake and frosting per recipe below from Hershey's recipe. The frosting we made is a bit too liquidy to put on the cake, more like icing. is there a way (or even hack) to make it ...
3
votes
1answer
16 views

How long can I freeze uncooked rice noodles for ( not dried but in sealed bag )

I live in a rural area and don't have transport so when I get chance to shop I tend to buy in semi bulk and I bought several packs of rice noodles ( not the dried ones ) and put them in the freezer. ...
1
vote
2answers
54 views

My commercial made chapati becomes britlle within 12hrs

I manufacture commercial chapatis. It is packed in 25nos together in a butter paper and lastly in a polybag. These are marketed . However, the chapati becomes britlle, crumbles after 14hrs. I am ...
2
votes
1answer
51 views

Why are my olives discolouring in their brine?

Olives are in 10% saline solution for 4 weeks. They are black kalamatas. Notice they are losing the black colour and are now splochy. Why is this occurring? Thanks
0
votes
0answers
27 views

Why would this pastry cream have an eggy smell?

I tried making a dairy free pastry cream but it came out with a strong eggy smell at the end. I may not want to use it depending how bad the smell is after is cools completely in the refrigerator. ...
2
votes
1answer
24 views

Can I add mint flavoring to ready made royal icing?

I have a 250g block of black Regalice from Redshaws. I want to flavor the icing with a concentrated peppermint flavoring. Only a very small amount to achieve a subtle hint of mint, the icing is just ...
3
votes
2answers
115 views

Using Canned San Marzano Tomatoes Vs. Regular Canned Tomatoes

I have never used San Marzano tomatoes yet. I recently bought a cookbook and most of the recipes call for San Marzano Tomatoes. They are more expensive. Is it really worth paying the extra money for ...
1
vote
1answer
22 views

temperature and time to cook a 9" round frozen Chicken Pot pie

What is the best temperature and time to cook a 9" round frozen chicken pot pie.
0
votes
2answers
49 views

Using Italian Bread for French Toast?

Would this be weird? The bread says it has garlic but that's the only "Italian" ingredient I see.
1
vote
0answers
20 views

Timing problem! [duplicate]

I keep trying to use my slow cooker. I follow the recipes...put pulled pork in for the recommended 8 - 10 hours on slow....and then...it's still hard...I have ended up microwaving it...or leaving it ...
0
votes
0answers
7 views

Soaked Dried Beans [duplicate]

If dried beans that have been seasoned with garlic, salt and bayleaf and has fermented while soaking for 24 hours in the crockpot. Is it still safe to cook?
0
votes
2answers
69 views

Which materials used for plates absorb microwaves?

I was thinking about getting plate that can be safely heated by microwave. What material should I look for? My point is to (partialy) turn microwave into induction heater. Plate like this is already ...
0
votes
0answers
44 views

Diet coke chicken recipe safe when heating the artificial sweetener contained in the diet coke during the boiling process?

I'm on the Atkins induction week, which means my food choices are limited. One of the recipes I found suggested a recipe which involved Diet Coke chicken. Which basically is boiling chicken in diet ...
1
vote
1answer
62 views

Can I use a nonstick or stainless steel pan to bake a cake in a microwave

Can I use a nonstick pan or a stainless steel pan to bake a cake in a microwave?
-5
votes
1answer
42 views

What is the difference between chicken cubes and ground chicken?

I need to order from a menu where both chicken cubes and ground chicken are choices. What's the difference?
2
votes
0answers
31 views

Wasabi (peas) brussel sprouts?

I was wondering how successfully the formula of wasabi peas can be applied to other green vegetables? I'm familiar with them as a snack in some pubs in England, the peas become hard and crunchy, and ...
2
votes
3answers
48 views

(How) can I store and cook leftover rice so it isn't soggy? [duplicate]

My wife and I like Asian meals (Curry, Niku Jaga, et cetera) and without fail we tend to make more rice than we need. I would encourage her to cook less rice, but a preferable solution would be to ...
1
vote
1answer
70 views

Marinade with or with out sugar?

I want to marinade some meat to infuse with some flavors. (Ribs as it happens, with liquid smoke, whiskey, orange liqueur, spices) I was about to put in some brown sugar as well; but I was wondering ...
2
votes
1answer
34 views

Will my double crust for a fresh uncooked chicken pot pie get soggy if left in refrigerator overnight?

I am making 8 chicken pot pies with a double crust in a 9" round aluminum container as gifts for friends to take home and cook themselves or freeze it. I will pre-prep the filling on a Friday and ...
3
votes
1answer
176 views

Are avocado seeds edible?

I've seen article about great benefits of eating avocado seeds. And another here. Does it mean avocado seeds are edible? How do you eat it then? On Wikipedia page we can read: Avocado leaves, ...
4
votes
2answers
132 views

Why does my dough always need more water than the recipe calls for?

It seems that every dough recipe that I try ends up needing more liquid than the recipe calls for. This applies to pasta dough as well as bread dough. I don't think I've made but one recipe where the ...
3
votes
2answers
114 views

Effects of elevated storage temperature on bread quality

It's pretty well-known and scientifically established that rather cool temperatures are bad for bread: putting your bread in the refrigerator will tend to dry it out and accelerate chemical reactions ...
6
votes
4answers
1k views

How can I cook dried noodles with just hot water?

I'm looking for any tips for making a meal with dried noodles without needing to actively cook them. My problem is that the kitchen in my office has nothing, not even a microwave. It just has a hot ...
9
votes
10answers
2k views

How can I cook a full chicken with skin on it when my oven is broken?

Our oven is broken and we can only use a frying pan. We have started to defrost a full chicken with the skin on it. We are a little new to cooking. How can I still prepare it?
0
votes
1answer
66 views

Storing rice krispie treats

Do rice krispie treats need to be refrigerated, or can they be stored at room temperature? I'd like to know both whether leaving them out is safe, and whether refrigeration will affect their flavor ...
1
vote
1answer
66 views

Shelf life of marmalade

I have 2 jars of orange marmalade with an expiration date of June 1998 and one jar of apricot preserves with an expiration date of November 2000 and they've never been opened so I'm just wondering if ...
3
votes
1answer
112 views

Can I substitute “green beans” for “string beans”?

The famous Thai salad "Som Tam" uses raw, crushed string beans in small amounts, and I have seen recipes that suggest raw normal green beans as a substitution. How will the subsitution affect the ...
3
votes
1answer
47 views

Urad dal used whole in thoran/rasam - how to correctly prepare?

South indian recipes often seem to call for adding dry/rinsed raw urad dal (or even bigger pulses) straight into the oil with the spices at the beginning, or adding them into a tadka that is added ...
4
votes
1answer
65 views

Oil temperature for flavor extraction?

A little context: I make craft chili oils for friends and family. I use a two-step infusion process. First, I infuse the oil for flavor with spices. Second, I add dried chili flakes into the flavored ...
0
votes
0answers
74 views

What does it mean, when packaged meat depressurizes itself?

If I keep meat for a few days after it's use-by date, the packaging starts to look sucked-in, as if the amount of air has been reduced. Since it is a sealed package, I can't think how that could be. ...
2
votes
2answers
68 views

Black flakes from new cast iron pan

I bought a brand new Lodge 12" cast iron pan, washed it in soap and warm water and dried it with a paper towel thoroughly. Then I applied a thin layer of canola oil with a paper towel (paper towel was ...
4
votes
1answer
70 views

Adding cold water during cooking of beans and cooking time

After soaking dry beans, I place beans on heat, so they boil for couple of hours, and they cook pretty well. But if I add just one cup of cold water (at room temperature) during boiling, temperature ...
0
votes
1answer
70 views

Best way to remove seeds when making jam and still have it called jam

When making jams and/or preserves using berries, sometimes you want the jam to be seedless (especially when using raspberries or blackberries). I know often times people use a food mill or strain the ...
3
votes
1answer
85 views

Why does my colander feel slimy after I use it to drain pasta?

I'd imagine the "slimy" feeling is due to all the starch passing over and through it. But how come it's so hard to clean? Even with repeated scrubbing the slickness can stubbornly remain.
1
vote
1answer
73 views

Is it okay to mix bread flour and all-purpose flour when making a pizza dough?

From where I'm from, I can't find 00 flour or semolina flour. The flours we have from local markets are just bread flour, all-purpose flour, cake flour, and wheat flour (with no classification). I'm ...
1
vote
1answer
58 views

Is cooking with fruit liqueur comparable to cooking with fruit juice?

I had some cranberries and blueberries that were past their prime, so to preserve them I made them into a liqueur. However I'm not much of an alcohol drinker, so I was thinking of using this liqueur ...
0
votes
1answer
38 views

How can I flavor my ganache?

I am trying to make an orange flavored ganache for an orange hostess cupcake. I'm thinking of using white chocolate chips but I'm afraid the orange flavoring and coloring will make the ganache clomp ...
2
votes
2answers
82 views

Are the rolls at 'Ryans' or 'Golden Corral' a style of bread?

I've been looking for a recipe online to replicate the rolls you'd find at a 'Ryans' or 'Golden Corral'. I've tried several that sound promising, only to have them turn out tasting like another type ...
1
vote
1answer
180 views

Chemical process behind hardening ice cream

We made a simple ice cream by mixing whipping cream, sugar, and Nutella. After 5-6 hours (surely enough time for the ice cream to cool to the temperature of the freezer), it was soft (mechanically ...
0
votes
0answers
30 views

Is it really safe to use the same bowl of salt and /or other herbs on your cook top with your fingers that everyone uses? [duplicate]

I am just not sure of the cleaniness and mixing of the different herbs and the salt and leaving it on the counter after finishing preparing your meal, let alone rubbing it on meats and veges when you ...
3
votes
3answers
65 views

Can I refreeze sauce made from frozen tomatoes

Hi I have some frozen tomatoes and I would like to blend them in my Vita mix and make sauce. My question is can I re-freeze the sauce once it's been cooked.
2
votes
2answers
338 views

What could I use for this Yakisoba dish instead of cabbage?

While planning out our meals for the week, I found this delicious-looking Yakisoba recipe that I would like to try. The recipe looks good, but one thing concerns me. cabbage (~2 leaves) chopped ...
4
votes
2answers
78 views

Can I freeze unbaked scones?

Well, the title says it all really! Can I freeze unbaked scones, or am I better off baking them and then freezing to reheat? Thanks
3
votes
1answer
69 views

What's the difference between jerky and biltong

I had another awkward conversation this week. I was saying how I liked to make jerky and my mate (who is South African) was saying he like biltong and that jerky is nothing compared to biltong. I've ...
8
votes
2answers
274 views

Is there any good way to check for honey adulteration besides a lab test?

The top google results for "check fake honey" are all nonsense blogs that say to check based on water content. The problem with this is that real honey can have a higher water content, especially here ...
2
votes
2answers
79 views

Equivalent of dried (ground) pepper when the recipe calls for crushed

This question is in relation to my earlier question Recipe calls for Aleppo Peppers, I need the right substitution amounts for cayenne and paprika that I got an answer to. My recipe calls for crushed ...
3
votes
2answers
218 views

Recipe calls for Aleppo Peppers, I need the right substitution amounts for cayenne and paprika

I'm making Mexican chorizo, but it calls for Aleppo peppers. I'm not able to find them around here, so I looked up the substitutions (four parts sweet paprika to one part cayenne pepper). The recipe ...

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