1
vote
1answer
57 views

Pan vs oven cooking

I am 87, single, and do not want to heat up an oven to bake for a short time. Could I just put the 'baking' recipe in a top of the range pan, and accomplish the same results? I'm not asking about ...
2
votes
0answers
49 views

Storing chicken of the woods (mushroom) (pic)

Wondering if anyone here has stored Chicken of the woods with success. Last year I tried dehydrating but it really doesn't bounce back to well. Could these be sauteed and then frozen for later use in ...
2
votes
2answers
153 views

How to bake salmon

What temperature should the inside of the salmon reach? And for how long? Is 450F an acceptable preheated oven temperature? How long per pound should salmon be cooked at 450F?
2
votes
2answers
85 views

Hot drink shaker

I make hot coffee drinks at home (espresso, 1/2&1/2, sugar). I'd like to shake them rather than stir. Is there such a thing as a shaker which can endure the pressure of a shaken hot drink? I ...
0
votes
0answers
33 views

My Cakes All Sink In The Center

My cakes all sink in the center and are crusty all over the outside, top and bottom. I googled possible causes for this and the most common answer was the oven's temperature. I tried experimenting ...
0
votes
1answer
38 views

How do you get a smooth surface on cakes?

I've been making a lot of cakes recently and I've been noticing that tell all have bumps, wrinkles or holes on the surface. Although it doesn't matter much, does any know how to get a smooth surface ...
5
votes
2answers
130 views

Yeast dough won't go “stretchy”

I am getting the feeling yeast-dough just hates me... I have been using a basic pizza recipe: 500g flour 1/2 cube of fresh yeast 1 1/2 teaspoons of salt. 4 tablespoons of olive oil 250ml ...
6
votes
2answers
184 views

Is it possible to determine if fish caught from fishing is safe to make into sashimi or sushi?

I know that fish bought from a grocery store isn't always great quality or safe to consume raw and this was elaborated in this question. However, is it generally safe (if prepared properly) to turn ...
0
votes
0answers
18 views

How to make a dish from dried beans without causing gassiness [duplicate]

I've been making a lot of stews recently in a crock pot, and I love using dried beans to thicken it up for cheap. The problem I (and anyone else who eats it) have is that I get terrible gas for one to ...
2
votes
0answers
21 views

How many times is it safe to reuse deep frying oil? [duplicate]

How many times is it safe to reuse deep frying oil for things like french fries, falafel, chicken etc.? Does the food deep fried make a difference in that regard, i.e. is it safer to reuse oil that ...
0
votes
0answers
8 views

Food safety for ricotta cheese cake left out overnight [duplicate]

I left a baked cake with ricotta cheese in it cooling for 5 1/2 hours before refrigerating it. Is it safe to eat?
0
votes
1answer
62 views

How can I reduce the salt taste in a dish [duplicate]

Can a dish prepared with too much salt be overcome without changing the water or ingredient content? Or least in a drastic way.
1
vote
1answer
41 views

Other ways to preserve red cabbage [closed]

We have 3 nice heads of red cabbage to pick soon. We are most likely going to can it all as sweet and sour cabbage but before we do that I was wondering if there are other ways to preserve it using ...
3
votes
0answers
48 views

How are puffed rice cakes flavoured?

I am working on puffed rice cakes, but I can not find how they are flavoured. Is the oil sprayed on it and seasoning sprinkled after? Or is an oil-seasoning slurry sprayed, or is it something else ...
6
votes
3answers
1k views

How do I know when my sauce is reduced enough?

I followed this recipe over the weekend to try out something new: Eric Ripert's Red Snapper and Morels in Port Reduction My biggest issue was the sauce. It was very liquidy. I don't think it reduced ...
2
votes
2answers
68 views

Sprinkled versus Rubbing Steak “Rub”

We found a "wet" rub marinade and love how it flavors steak. But, watching a recent cooking show Chef Michael said you should not "rub" your steak but rather sprinkle your seasonings on and let them ...
4
votes
2answers
683 views

I added more water to my ciabatta dough by accident

I just realized that I added about 4 cups of water to 4 cups of flour for my ciabatta dough. It only calls for 2 cups, but I added 4 for some reason. It’s been rising for a bit over 4 hours and there ...
2
votes
3answers
116 views

Sweet and sour chicken not sticky

I have been trying now for a while to make sticky sweet and sour chicken. It tastes great. But its not sticky. How do I achieve this? I only use chicken wings for this. I make a sweet and sour sauce ...
6
votes
2answers
107 views

carbon steel pans in dollar store

Okay.. so I watch this video in youtube where this guys seem to have done their homework. They have this fried egg dancing on the pan like skates on ice: https://youtu.be/-suTmUX4Vbk So we don't ...
9
votes
4answers
2k views

Michelin Three Star Restaurant; but if the chef is not there [closed]

When going to Michelin three star French restaurant in Paris, should I first find out if the star chef is actually cooking or at least present? I have been visiting a French restaurant in Paris that ...
2
votes
1answer
77 views

Bottling hot sauces

Does anyone make bottles that can be sealed by canning method? I'll be making sauce in a few weeks and I'm looking for long term storage ideas without freezing or refrigeration. If everything else ...
1
vote
3answers
54 views

Cleaning a Teflon pan with burnt rice residual

Here is the rice cooker I own: There is a removable pan which is Teflon coated. A few days ago, cooking 2 cups of rice I thought it was too slow so I put it on direct heat (oven) to make it ...
3
votes
2answers
79 views

Carbon steel seasoning

I know there's dozen of posts and discussion everywhere, but I'm getting pretty confused. Everyone has something different to say : use rapeseed oil, coconut, olive oil, flaxseed, someone in the oven, ...
5
votes
2answers
139 views

How to cook rice for 60 people

I have to cook for 60 people, and one of the things I am going to make is (japanese) rice. Normally I cook it in a rice cooker, or in a pan with an amount of water and let it cook until the water has ...
3
votes
1answer
70 views

How to cook for a big group

I have to prepare a meal for a group of 60 people. I already have a recipe (Japanese curry with rice) but I have no clue how many of all the ingredients I need, because when I cook it for myself I ...
2
votes
1answer
64 views

Deglaze in iron pan

I know the pan will not suffer for just a glass of wine, but wine is acid, and I know I shouldn't use any acid into it. Also, water is not advisable in a frying iron pan. Can this remove the ...
6
votes
2answers
207 views

Ways to avoid headaches while cooking

I have recently started to learn how to cook. Whenever I am trying to make a chapati or to cook a vegetable, I start experiencing an acute headache, most likely because of the steam or maybe the flame ...
1
vote
1answer
120 views

Accidentally microwaved stainless steel travel coffee mug. Still safe to use?

The image isn't my exact coffee cup, but it is similar. I didn't read the label and microwaved it until I smelled something strange (probably a minute and a half). Luckily, I when I took it out, ...
3
votes
1answer
53 views

What is the difference between Seed, Grain, Nut, Kernel, Pit, Bean?

What is the difference between Seed, Grain, Nut, Kernel, Pit, Bean? Seed (as in apple) Grain (as in wheat), fruit Nut (as in almond) Kernel (as in corn) Pit (as in olive) Bean (as in fava/broad ...
2
votes
3answers
703 views

How to avoid stiffness and crispness of toasted/oven baked bread sandwiches

I would like to know whether there is any solution to avoid the stiffness and crispness of bread of oven baked sandwiches which uses normal white bread as the base. I used to make sandwiches with ...
1
vote
1answer
44 views

Can I keep canned peaches in the fridge if water got in during processing?

I followed all the rules to a tee. Unfortunately, before immersing jars for final boiling, I apparently did not tighten the lids enough. I just took them out of the boiling water after 30 minutes ...
13
votes
2answers
163 views

Charles Darwin high altitude cooking of potatoes

I just read about Charles Darwin's attempt to boil potatoes while at high altitudes. In The Voyage of the Beagle you can read: Having crossed the Peuquenes [Piuquenes], we descended into a ...
6
votes
4answers
317 views

Making Southern style chicken in the oven

I've been trying to make southern style chicken in the oven. I firstly soak my chicken in buttermilk, I then dredge it in flour, leave to stand for half an hour to dry a bit. I then dredge it again in ...
0
votes
1answer
51 views

Why would different types of pots/pans (made from different metal) give a different taste to food?

There's many types of pots and pans: from copper to stainless steel. I own several different types at home. I have been using them, and I've noticed a slightly different tastes each one give on the ...
5
votes
3answers
378 views

Why is it recommended to blanch onions before pickling them?

I was recently looking for a recipe to pickle onions, and among several others I found this one. Skimming through the comments I came across the same question as I'm asking now, but without any other ...
5
votes
1answer
114 views

Should I be worried if my broth or stock has no foam to skim?

A lot of recipes tell you to skim the foam/scum. What if I'm making one of those recipes and there doesn't end up being any? Does that mean I did something wrong somehow? Or am I just lucky not to ...
4
votes
1answer
230 views

Vanilla Pudding: Could someone explain this recipe to me?

Recipe in question Ingredients 1/3 cup granulated sugar 2 tablespoons cornstarch 1/4 teaspoon fine salt 2 1/4 cups whole milk 3 large egg yolks, lightly beaten 3 tablespoons unsalted ...
3
votes
2answers
71 views

Why do some sorbet recipes call for egg whites?

Frozen sorbet recipes are generally simple, with only a few ingredients. For example: fruit puree water sugar egg white! Why is the egg white present? And why is this not consistent in the sorbet ...
0
votes
1answer
99 views

Can I replace brown sugar with white sugar without using molasses in cookies?

I don't know if I can replace the brown sugar with white sugar because the recipe already calls for white sugar too.
-4
votes
0answers
26 views

cooked fish (cod) storage and use previously asked and shodily answered [migrated]

Whomever Jefomi ??? is who answered this question 3 yrs ago didn't do a very good job but more than that, he/she was so rude so my question is "How can you allow someone to reply to a question without ...
0
votes
1answer
57 views

Flavour-wise, what is the use of an electric/gas BBQ?

I can understand that an electric/gas BBQ is very practical for outdoor events because you can cook a large amount of food in a relatively short amount of time, without smelling up the house. A ...
2
votes
1answer
52 views

Refrigerating fudge v leaving it out

Fudge shops don't seem to refrigerate their fudge they leave it out - is that what gives it is firm texture and how long should it be left out?
0
votes
1answer
42 views

Commercial fudge recipes

A book "the 50 best fudge recipes" advise from scaling up the recipes. Does anyone know of any commercial scale fudge recipes or can the recipes simply be increased proportionately?
1
vote
2answers
58 views

Cryoconcentration, can you do it yourself?

I'm looking to concentrate freshly pressed apple juice. In order keep the apple-freshness I would very much like to avoid heating up the juice. Does anyone have experience with cryoconcentration, is ...
0
votes
1answer
29 views

Why is my chocolate fudge not that dark?

A UK chain's chocolate fudge is very dark. When I do chocolate fudge it comes out more looking the colour of milk chocolate. Is this because they use whipping cream or for some other reason?
1
vote
0answers
25 views

Use of whipping cream in fudge

A UK fudge chain uses whipped cream in their fudge (I assume instead of butter). How much should one use and whats the benefit?
4
votes
1answer
249 views

Basil lookalike that tastes like aniseed.

I bought a herb on the market, thinking it was fresh basil. What I know for sure now, is that this isn't basil. It has a taste that reminds me of anise and fennel. It stays a bit firmer than basil ...
0
votes
0answers
13 views

Marinated Chicken [duplicate]

I bought chicken breast on Friday afternoon to marinate in orange juice. I marinated it but I haven't grilled it yet. Would it still be good for Sunday to grill it?
1
vote
0answers
28 views

Where can I buy susceptor film?

This week I was introduced to "susceptor film" by some folks from Japan. It's used for cooking things such as fish at high temperature in a microwave, by absorbing some of the microwave energy and ...
4
votes
1answer
99 views

How are crisp flavours made?

So, in my local supermarket, I stumbled upon these bags of "Wiltshire Cured Ham, Mature Cheddar and Farmhouse Chutney" flavoured crisps (a.o.) and inquisitive as I am I couldn't help myself but to try ...

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