5
votes
2answers
115 views

Why not use a polypropylene dish with carbonated drinks?

I found a polypropylene (♷) measuring cup in my home today, of the sort that comes with an immersion blender for preparing drinks. Printed on it is the warning "not to be used with hot or carbonated ...
2
votes
1answer
71 views

What is the difference between custard pie and custard tart?

What's the difference between a custard pie and a custard tart? I looked at "Pie" vs "Tart"?, but it doesn't really answer my question as a custard pie does not really have a lid. ...
16
votes
9answers
3k views

Why did my attempt at pan-searing beef filets fail miserably?

Background: I am very much an amateur cook; I would consider myself a novice at best, so pardon my ignorance! I decided to try to cook a nice dinner for my family recently. Part of that dinner ...
-1
votes
0answers
40 views

Bournvita in cold coconut milk

Can I mix Bournvita in cold coconut-milk with sugar for quick energy drink in the morning?
1
vote
2answers
82 views

How do I make black rice turn out better in a rice cooker?

There appears to be little to no info out there specifically regarding black rice and rice cookers. My rice cooker manual says nothing about it. The article on wikihow, "3 Ways to Prepare Black Rice", ...
1
vote
0answers
44 views

Tempering raw cacao for coating

I have a 2-pound block of dark no-sugar-at-all chocolate, and I want to use some of it as coating for candies or popsicles. It's 100% raw cacao, so I'm thinking of melting some and using honey as a ...
1
vote
1answer
45 views

Turmeric Spice Supplement Replacement [closed]

What is the best way to intake a measured amount of turmeric everyday? I currently take a turmeric capsule supplement, but I would like to buy turmeric powder instead because I found it to be a much ...
1
vote
1answer
139 views

Should a rare steak bleed?

I very much like my steaks to ooze blood on the plate - especially fillet or sirloin. However, I've recently (and only recently) noticed that when visiting restaurants and asking for rare steak, the ...
1
vote
1answer
44 views

Par-fry potato chips or Par-boil?

I'm considering par-frying instead of par-boiling my chips. I'll still soak them in vinegar and water to get some of the starch out. I'll be par-frying the night before a large fish fry (70+ people). ...
2
votes
2answers
345 views

Homemade Vinegar Safe?

There's a recipe for homemade vinegar that's basically water, brown sugar, and pineapple peels. Is this safe? I'm thinking that there'll be some mold, etc. or even methanol.
0
votes
2answers
80 views

I bought Cod fish on Sunday afternoon and cooked it Tuesday night… It was a little chewy, was that because it was bad?

I bought the fish from Whole Foods, so I assume it was good quality. The recipe that I used said to cut the fish into strips and cook 2 mins per side. I wasn't sure if that meant top and bottom or ...
0
votes
2answers
51 views

Avoid butter in puff pastry dough from melting while baking in the oven

I made puff pastry dough. I rolled it out and cut into 8 rectangles. Then I put a stick of chocolate in the middle of each piece and rolled the dough to form a semi-cookie. As I put them in the ...
0
votes
1answer
22 views

Torte Milanese without puff pastry dough

I'd like to make Torte Milanese today, and I wouldn't use puff pastry dough in that recipe since my home-made puff pastry is not as soft as it is expected for such a dish. What other dough could I use ...
1
vote
1answer
62 views

steam oven vs conventional oven

I am in a debate as to whether diced, marinated pork shoulder cooked in a vacuum bag in a regular conventional oven gives the same result as the same pork, cooked in a steam oven. The bagged pork had ...
2
votes
4answers
113 views

How to reduce the bitterness of tonic water in a non-alcoholic citrus drink?

After having a good fizzy lime drink recently, I decided to try mixing up some non-alcoholic drink options. Being completely ignorant of fizzy waters in general, I decided to go with tonic water to ...
1
vote
0answers
40 views

What are healthy meals to cook once a week as part of a student meal planner? [closed]

When I'm going to university in a few months, I'll be living in self-catered accommodation, and I want to devise a meal planner for what meals I'll cook every day of the week. I'll probably do a 5-day ...
5
votes
2answers
123 views

Cooking beef for pepper steak

In american-"chinese" cuisine, I usually order a dish called "Pepper Steak with Onions". This seems to be a simple enough dish, mostly a straightforward stir-fry, except for one unique characteristic: ...
1
vote
2answers
241 views

Are these eggs safe to eat?

I like to hard boil eggs because they are one of very few foods that help when my sugar levels are too low. But now Im a little paranoid. The other week I read online that if you take an egg out of ...
-2
votes
1answer
95 views

Is vanilla a flavour or just absence of flavour?

My question is specific about ice-creams but more details are welcome.
1
vote
1answer
34 views

How to save spaghetti squash?

I plan on preparing two dishes this week that will each involve 1/2 of a spaghetti squash. In order for the second dish to be 'as fresh as possible' should I prepare the whole squash and save the ...
15
votes
7answers
7k views

How did people make bread before sugar was 'discovered'

Modern recipes (as far as I know) for bread includes sugar. Sugar gives the yeast a food source, which supports it growth and allows yeast to give bread many of its qualities. It hit me the other ...
5
votes
3answers
979 views

Does glutinous rice contain gluten?

My sister-in-law is an American living in China, and while visiting the US, learned that reducing certain foods, including gluten, seems to have an improvement in her health. She is trying to figure ...
2
votes
3answers
79 views

Thinned yogurt instead of milk

A tortilla bread recipe calls for 3/4 cup milk, is it okay to use yogurt which is thinned by water? Flour 2 cups Baking powder 1 and 1/2 tsp Salt 1/2 tsp Oil 2 tbsp Warm milk 3/4 cup ...
6
votes
2answers
660 views

Ginger vs Ginger Root

Does anyone know if ginger root is the same as ginger? I have a recipe with dried ginger but can only find dried ginger root. Hopefully someone knows the answer
4
votes
2answers
221 views

Can I use extra virgin olive oil for cooking steak?

According to this: What oil or fat to use for different purposes? For general pan cooking: olive oil (any kind), butter.. I see video from youtube such as How to Cook Steak by Jamie Oliver, he also ...
0
votes
2answers
83 views

Is it OK to reheat hash browns the next morning?

Hash browns are delicious and delectable, but I do not have time to cook them every morning. I was wondering if it was OK to cook hash browns tonight and them eat them cold or reheat them in the ...
1
vote
2answers
98 views

Can you make Bearnaise with olive oil?

I'm looking to make a 'paleo version of Bearnaise Sauce. Can you substitute olive oil for butter when making Bearnaise sauce?
2
votes
3answers
77 views

Baking bread - stainless steel or potless?

I am an absolute newbie to baking bread. Just started baking veggies recently. Before I buy any baking pot, I would like to ask a few questions about bread baking. Is it always better to have a baking ...
5
votes
1answer
79 views

3 tier steamer: Will chillies in the bottom tier make veg in the other levels spicy?

I was wondering if anybody had tried this or if it's even possible, but I thought I would ask before failing miserably and wasting good ingredients. Is it possible to place strong tasting ingredients, ...
6
votes
1answer
73 views

Rendering fat by sous vide

I've seen that fat will render at 55-60 degrees centigrade using sous vide - but my question is how long that would be expected to take?
1
vote
2answers
66 views

Where do I find the fruit tamarind?

I live in Minnesota and have never seen tamarind being sold online or in any grocery stores here. Where can I find it?
2
votes
2answers
70 views

Dried tofu - does it have another name, and where can I get it in the UK?

A local Asian supermarket used to sell this stuff that the proprietor referred to as dried tofu. In came vacuum packed, and seemed to be dehydrated tofu that had been marinated in Chinese barbecue or ...
3
votes
3answers
278 views

Stirring with knives?

So this past weekend I encountered a peculiar line in a recipe which I am hoping someone with more cooking knowledge than me can shed light on Combine flour, brown sugar, and a pinch of salt in ...
1
vote
2answers
88 views

Are olives always salty

I've just bought olives in foil bag in Lidl (name Baresa Aceituuas verdes) because I like to eat olives. This is probably the 1st time I eat them with no other products (not in salad etc.) They are ...
0
votes
1answer
101 views

Why season the meat “liberally”?

Whenever I watch cooking shows on TV, they always advise to season the meat "liberally", even "aggressively". Is there a particular reason for this, or do regular people just tend to under season ...
2
votes
1answer
38 views

blanch after vacuum seal?

Since there's problems vacuum sealing after blanching due to excess water is there a problem sealing the fresh vegetables first and then boiling the package to get the same effect as blanching?
2
votes
1answer
77 views

can a crock pot go bad?

We have a late 1970s/early 1980s slow cooker (Hamilton Beach Crock Watcher), inherited from my in-laws, that we used to use on roasts, pork loins, etc. and get incredibly tender, easy-to-shred, ...
5
votes
1answer
79 views

RPM for milk frothing?

So I had one of those American capitalist/consumer moments where I would have liked to have a milk frother handy. But I just can't bring myself to buy such a frivolous single-use additional material ...
4
votes
1answer
472 views

How can I tell if bell peppers have gone bad?

I regularly buy bell peppers from a local supermarket, but unfortunately they don't always have the freshest vegetables. Sometimes I can tell that the peppers have gone bad when they have brown spots ...
1
vote
4answers
109 views

Options for non-stick frying pans - not using teflon

Just for everyday things - frying eggs, making pancakes, steaks, bacon. Also, what is temperature reached by such frying. Teflon decomposes at 250c - does normal home use ever get near such ...
3
votes
1answer
141 views

What are these used for

These metal tubes are open on one side and hang from the handle suggesting a frying use?
1
vote
4answers
100 views

Milk substitute for ice cream and others

I'm thinking of reducing my dairy intake. For ice cream, I'm thinking of using a milk substitute and wondering what works well. I'm thinking of: starch sources for a "roux" like concoction: potato: ...
0
votes
2answers
70 views

Why are there no PETE reusable cups? [closed]

I'd like a reusable lightweight cup for the microwave, so I compare the melting temperature of plastics (#1 through #6 in our recycling codes) and would think Polyethylene Terephthalate (PET) is the ...
1
vote
1answer
52 views

Are “non-fat” condiments as effective as full-fat versions at reducing spiciness?

Nice creamy condiments are known to reduce the effect of spicy foods, such as sour cream on Tex-Mex food. I have a pretty low tolerance for spiciness, so I often need to put a glop or two of sour ...
1
vote
3answers
37 views

How soft does a Kohlrabi get when cooked?

I'm told Kohlrabi will soften when cooked, but I cut it in medallions and it still seemed really firm after stir-frying. How soft can I expect it to get?
3
votes
1answer
24 views

Will soymilk keep well in the freezer?

Since I found out that I can't use soymilk faster than it expires, I'm looking for a better solution. If I were to portion out the soymilk into containers, could I freeze all but a week's worth in ...
1
vote
1answer
67 views

Does cutting meat into pieces make it go bad faster?

Assuming I buy some chicken thighs, and it would be fine in the fridge for a few days until I'm ready to cook it, if I cut the thighs into pieces and mix with some veggies put into a separate ...
2
votes
1answer
60 views

How to consistently get golden beads on meringue topping?

Sometimes, golden beads form on my cheesecake with meringue topping. I very much like this effect, but I can't get it to appear consistently. Can anyone give advice as to what to pay attention to?
2
votes
2answers
76 views

Shaking Method for Garlic

I can't pinpoint why, but this method fails for me. At best, shaking only peels two or three garlic cloves. I've ensured that all garlic bulbs and metalware are dry. Would someone please help? What ...
1
vote
2answers
61 views

Tools to peel and crush a whole garlic bulb

I'm conscious of this other question, yet this is (veritably) a different question that doesn't duplicate. What are some tools or appliances that peel an entire garlic bulb? Are there any for ...

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