1
vote
0answers
66 views

What does horse taste like? [closed]

I heard that horse meat is popular in France. Apparently it has significantly more iron than beef. From that I would guess it tastes like liver. Is that case, or does it more or less taste like beef? ...
6
votes
2answers
183 views

How do I minimize the risk of bacteria growth in bean sprouts?

I have been experimenting with sprouts lately. Most recently I've been sprouting mung beans. Last week I had a salad with a larger than usual portion of bean sprouts. I spent the next day with a ...
1
vote
3answers
83 views

How do you make mustard water?

I just found out the little bit of water that forms right above Dijon mustard tastes great when adding it on top of meat! Problem is that there is not much of that water in a Dijon mustard jar. Simply ...
0
votes
0answers
16 views

Eggs , Can they go bad due to Hot Cold Hot temperature 's [duplicate]

Can I Take previously cold eggs, that have become warm on a 1-2 week Camping trip? Will they be edible after cooking,Boiling,etc,.Without Having dangerous / Hazardous effects? Bacteria??
0
votes
1answer
55 views

Is sticky pepperoni a sign of spoilage?

My child ate some pepperoni that was sticky, but didn't smell or taste bad, and was before the expiration date. Is that a sign that it might've spoiled early, or was it likely still safe?
5
votes
3answers
126 views

GMS and CMC ratios in Ice Cream

I was exploring a variety of online sources and I stumbled into the emulsifier Glycerol Monostearate (GMS). According to Wikipedia it is commonly used in ice cream to make its texture creamier. I ...
1
vote
0answers
44 views

Is there a significant difference in flavour between real Mirin and Mirin-like products?

I read everywhere that there are generally two types of the sweet cooking wine mirin: A) the real, hon mirin, a sweet rice wine with 14 % vol. alcohol B) the ersatz, or shin mirin / mirin fu, with ...
1
vote
1answer
69 views

Butter melted then soften

If butter is melted then refrigerated to soften consistency will it have the proper results if recipe calls for soften butter?
5
votes
3answers
164 views

What is “pastry butter”?

I was recently watching a television show where a reference was made to "pastry butter". This was in the context of making croissants saying that normal butter was incorrect type to use. After ...
7
votes
2answers
2k views

Is there any advantage of filleting a fish at home instead of buying a fillet?

Is it 'fresher' and therefore maybe tastier to fillet a fish right before cooking, or is buying a fillet just as good? In other words; is there any difference in quality between a fillet that has ...
2
votes
2answers
98 views

Greasy Pie Crust

I tried making Emeril's quiche lorraine this evening. Made the dough using the ingredients specified (including 7 tablespoons of butter), but forgot to freeze the crust after putting it in the tart ...
3
votes
1answer
102 views

English name for cut of meat (Cacho de Paleta)

I was given a cut of meat that I am unfamiliar with. I was told the Spanish name is Cacho de Paleta. I'm not sure how to prepare it, and was hoping to find some recipes and preparation tips online. To ...
10
votes
6answers
6k views

Why doesn't oil burn and produce smoke at restaurants?

At home when you want to deep-fry something, if you leave the heat on for a minute or two more than you should have, the oil starts to burn and produce smoke. Why doesn't this happen at restaurants ...
2
votes
1answer
63 views

What's the difference between tangzhong and levain?

I am going to start making sourdough bread but there are recipes using both tangzhong and starter (levain). Not sure why both needed and how it will achieve given results.
5
votes
1answer
75 views

CharBroil Propane Grill - Troubleshooting a problem

I asked on Meta if this was on-topic and was given the go-ahead to post, so... I purchased a CharBroil 2-burner propane grill a few weeks ago. The flame is the right color and certainly hot enough, ...
1
vote
3answers
123 views

What can I make with corn flake that is no longer crispy?

I left the cornflake bag open for too long that it is not crispy anymore. Still taste good, but I wonder what can I do with it.
-2
votes
0answers
55 views

flexibility of a doughBun (brioche) [on hold]

i'm working on an excel file wich could calculate a " brioche dough" . is that somebody could tell me how to get the most flexibility and softness with less fat and sugar ? Juggling several fat : ...
0
votes
0answers
32 views

Meat thermometer for Caja China?

I'm looking to purchase a Caja China: http://www.lacajachina.com/La_Caja_China_p/lcc-g102.htm and I know that without a meat thermometer, I'll never quite get it right. It's critical that the top ...
0
votes
0answers
16 views

How long spreadable cheedar cheese lasts [duplicate]

I am wondering how long refrigerated spreadable cheddar cheese lasts unopened in the fridge
0
votes
0answers
11 views

How long will marinated seafood salad last ? ( scallops, squid, shrimp, crab and mussels) [duplicate]

I know that some pickled items last quite a long time. Do you think a typical Italian marinated seafood dish would be safe (and good) to eat after one week? Unlike ceviche which is usually no good ...
0
votes
0answers
49 views

Will a slow motion juicer extract more juice? [on hold]

I have read in many places that a slow motion juicer extracts more juice than the conventional juicer, is it true? Is it the case that it can extract up to 40% more juice than the conventional ...
1
vote
1answer
92 views

Help with ice cream cake

I'm making an ice cream cake for my brothers birthday. I was putting the ice cream on the first layer of cake and put it in the freezer. I couldn't finish putting the icecream on because it was ...
1
vote
0answers
63 views

why do the dumplings fall? they are beautiful until I remove the lid, then they fall! [on hold]

Have tried to make chicken & dumplings but each time, the dumplings fall flat and hard as soon as I remove the lid. I put them in at a rolling boil for 30 minutes, watch thru a glass lid, they ...
2
votes
6answers
185 views

A spicy vegetable which stays in a sandwich?

I make a vegetable sandwich which I find very good. It has tomato, red onion, avocado, and cucumber. However, it lacks spiciness. I want to avoid spreads and use a vegetable for mild heat. I tried an ...
0
votes
1answer
67 views

How long can a vinaigrette last if emulsified with raw egg?

Started a new job and walked in to some vinaigrettes that are 2-4 weeks old, some of which contain raw egg. Obviously, I'm a little concerned. How long can a vinny last with raw egg?
3
votes
2answers
85 views

How to bind chopped pepperoni, salami, and bacon

I have this sandwich I make that I think is pretty good, except that I have a problem with it falling apart. Basically I take sliced salami, sliced pepperoni, (precooked) bacon, and banana peppers ...
1
vote
2answers
54 views

Cheese making, acidic whey, denatured protein

I wish to know. Does protein in acidic whey gets denatured and is it unfit for consumption. By acidic whey I mean whey which was made through citric acid as splitting agent for making panner(cottage ...
2
votes
2answers
220 views

What are the four cheeses generally used in“four-cheese” pizzas?

In common consumer pizza, microwave and bake-at-home pizzas are often advertised as four-cheese pizzas. What are these four cheeses, traditionally? Do different brands use different mixes, or does ...
0
votes
1answer
58 views

Detailed information about a 1st tooth cake design

In the following image which is a 1st tooth cake, are the crowns and the tooth made of fondant? Where can I learn about such designs online?
1
vote
4answers
153 views

Pressure cooked stock out overnight, still safe?

I see a question here about stock out overnight, but in my case it's a bit different in that I used a pressure cooker. My question is, is there anything that could possibly have survived an hour of ...
2
votes
3answers
165 views

How to form cookie dough into rolls?

I see Pillsbury pre-made dough rolled in tubes. This makes it easier to open it at one end and chop off slices as needed. In my case, I force freshly made cookie dough into containers and just slice ...
10
votes
7answers
2k views

Unambiguously referring to “spiciness”

Anyone who likes (or hates) spicy food has been in the situation: You're at a restaurant, your mother-in-law is preparing dinner, or you're preparing dinner for your best friend, and the question ...
0
votes
0answers
40 views

How should soda made with “ginger bug” smell/taste?

I recently fermented a ginger soda using a ginger bug that I made. The bug seemed good to me - no funky mold growing on it, and it fizzled when I stirred it. The soda I made was good, but tasted extra ...
1
vote
1answer
32 views

Are pumpkin sprouts edible?

While pumpkin flowers are common in some gastronomical cultures, are edible the sprouts of pumpkin? I've cooked the sprouts (the first two leafs) of melon, which are close relatives, and it's ...
1
vote
2answers
69 views

What can I do with super runny icing?

So I was making the icing from a boxed cake, but screwed up a lot. I mistook the icing mix for the cake mix. So I added 2 eggs, I took out the yolk of one of them. I also vastly put in way too much ...
2
votes
1answer
60 views

How to prevent a baker's chocolate mixture from resolidifying so that it can be used in beverages?

Is it possible to directly melt baker's chocolate (sliced from bar form), mix with sugar, then add an a sort of "inverting" chemical to prevent it for resolidifying? I currently work with baker's ...
2
votes
0answers
80 views

Weird russet potato?

I'm supposed to be boiling it, but this russet potato has this one smooth spot on it. It's not like the rest of the potato's texture, it's almost as smooth as my phone screen. Not oddly colored. Is ...
2
votes
0answers
54 views

Yogurt-based sourdough smells like alcohol

I'm following this yogurt-based sourdough recipe, and (right now) at the 18-hour mark, it (the dough) smells like alcohol. Is this a bad sign, that it should not be consumed? And, moreover, is this ...
2
votes
1answer
45 views

Can I use tomato paste in dal?

My current method for making an Indian dal include using whole peeled tomatoes, almost always canned. Would substituting Tomato Paste, the thick stuff from cans, change the taste, and if so, how? I ...
2
votes
2answers
55 views

When making pizza dough ahead, at what point in the process should I let it rise?

I would like to make pizza dough by hand a few nights before actually baking. Do I knead the dough, let it rise, punch down, cover in oil and saran wrap, and then place in fridge? Or do I knead the ...
0
votes
0answers
21 views

Whole tenderloin temperature concerns [duplicate]

I put a whole tenderloin in my garage refrigerator but the door was accidentally left ajar overnight. The temp of the meat is 80 degress internally. Did I just ruin $150 worth of meat?
3
votes
2answers
110 views

How do we keep our roasted cashews from smelling bad eventually?

We are from a small manufacturing unit and do roasting and packing of cashews. After roasting we pack them in polypropylene pouches with nitrogen flushing. But after 2-3 months cashews are smelling ...
6
votes
7answers
3k views

At what step is the difference made between a quesadilla and burrito?

My quesadillas keep turning into burritos. This happens because I fold the tortilla in half but it doesn't stay so I tuck it in and roll it up by then it becomes a burrito (full and round). What's the ...
3
votes
1answer
286 views

White bristles on carrots

I've had carrots in a plastic bag in the fridge for a few weeks and when I went to use them today, I noticed there are what I can best describe as white bristles or whiskers coming out of them. I've ...
0
votes
0answers
115 views

Why are these called “no bake” brownies?

I have this old recipe, that my grandmother's aunt's, someone or other (don't really know any more, no one alive can remember) cut out of a magazine years and years ago. The Title is "Blondie ...
2
votes
1answer
86 views

Why does ice form mostly on one side of frozen sliced bread?

I keep my store-bought bread in the freezer and I've noticed that after it's frozen, every slice has a lot of small ice crystals on one side, but almost none on the other. I was wondering if it had to ...
7
votes
1answer
121 views

Bakers percentage for cookies

I am aware of the bakers percentage used in bread, and I have used it successfully. I am baking cookies at home as a hobby. I have collected few recipes from blogs, and they work great. As I am now ...
7
votes
2answers
154 views

Bread from the machine always too soft, can't be buttered

My bread machine (Panasonic SD-2501) makes good bread. The loaves rise every time and it has a great golden crust. However, the bread is always too soft. The recipe: 1 tsp dry yeast 440gm baker's ...
1
vote
2answers
152 views

Does a pressure cooker really cook food evenly?

My mother uses a 5 liter pressure cooker to cook chicken pieces. She heats it for 10 minutes, switches off the stove and waits for the steam pressure to go down before opening the lid. Even ...
1
vote
1answer
52 views

Sealed whey protein container past its use by date - is it still usable?

I've had an accident that made me stop training for quite some time and I ended up with a sealed - never used nor opened - whey protein pot that expired Oct/2015. Considering it's a powder and the ...

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