2
votes
1answer
75 views

Cooking with sourdough starter

I have recently begun a sourdough starter. General advice is to throw away half the starter every few days then feed what remains with additional flour and water. Is there a reason why most ...
0
votes
2answers
56 views

Old, unpasteurized orange juice has extra tang

I've been buying unpasteurized orange juice recently for its richer flavor, as compared to pasteurized OJ. I've had some sitting in the fridge for about a week, and upon tasting it just now I noticed ...
0
votes
0answers
45 views

Is Bottle gourd and white pumpkin same?

I would like to know whether the Bottle gourd and white pumpkin both are same? I found no answer in googling.
0
votes
1answer
63 views

dill pickles jars don't seal

My mother taught me from her mother that you don't have to do a hotbath to make dill pickles. this is my first ever batch on my own. I use vinegar, water, pickling salt and alum for the liquid. i ...
3
votes
2answers
273 views

Low sodium French Bread or Baguette

Is it possible to make low sodium French Bread or Baguettes? My husband is on a low sodium diet and will only eat French Bread. I know there is a relationship between yeast and salt.
1
vote
0answers
54 views

Slow cooker bourbon meat recipe bitter

I have a recipe for bourbon braised spare ribs which calls for boiling the following sauce in a pan and then pouring it over 1lb ribs (boneless or bone in) and braised in the oven for several hours. ...
2
votes
2answers
125 views

Why are holes punched into rice packages?

When you buy imported rice in the store, there are often rows of tiny holes punched into the plastic bags. What is that for? Doesn't it contribute to spoiling and spreading of bugs?
-1
votes
0answers
82 views

how can I remove salty taste from my cake? [on hold]

I was baking cake.But its taste was salty and It was not good.What is the reason behind it?please help me.
2
votes
0answers
44 views

Cleaning pressure cookers advice

So, I'm not too sure if there's a stack website that talks about cleaning but I figure I can ask the experts chefs! I wanted to cook some rice in my pressure cooker earlier and when I opened my lid, ...
-1
votes
1answer
78 views

How long is bread “Safe” in the fridge?

Now I know bread shouldn't be kept in the fridge, but I had leftover garlic bread from pizza stored in the fridge for two days. I warmed it up and ate them (I was really lazy today haha). then I ...
2
votes
1answer
31 views

Over salted kimchi

I made sprouted soybean kimchi but it turns out I used too much salt. Is there a way to compensate for that now or is it too late to save the taste ?
0
votes
1answer
61 views

How to neutralize vanilla flavors

Is there any taste that neutralizes or balances out with vanilla? Mostly just curious if there is anything that neutralizes the flavor of vanilla.
-1
votes
0answers
59 views

Are these greens 苦木? [migrated]

My garden neighbor gave me these greens. Is this 苦木? My neighbor said it is ku3mu4. Did I spell it correctly? What is it called in English?
-1
votes
0answers
24 views

Beef stew in mason jar gone bad? [duplicate]

I made a big batch of beef stew in my crock pot. I refrigerated it after letting it cool down for 6 hours so as not too put a big hot batch directly into the fridge. I had a bowl the next day and it ...
1
vote
2answers
46 views

How to make round Seitan sausages

I'm steaming my seitan (after I wrap it in foil), but it's hard to get it in perfectly round sausage shape. On the other hand, the seitan sausages I buy in stores are always perfectly round like a ...
-1
votes
0answers
25 views

How much baking powder or baking soda should I use for one cup of gluten free flour? [closed]

How much baking powder or baking soda should I use for a recipe that calls for one cup of gluten free flour ?
1
vote
2answers
51 views

Preserving vegetables in the fridge

I have a very challenging task every time I buy vegetables in preserving them even though I have a refrigerator at home. Tomatoes, carrots, beets, and bottle gourd always collect moisture in the ...
1
vote
1answer
78 views

Impossible to manage sticky dough

Even after finding many people with my same problem and some nice answers, nothing really works. I have watched many youtube tutorials on how to handle and shape sticky dough but believe me, I have ...
-1
votes
1answer
40 views

Does Boursin cheese always contain garlic?

Does French Boursin cheese always contain garlic?
0
votes
1answer
59 views

Can I substitute buttermilk by curdling coconut milk with acid?

I love to bake but can't justify buying buttermilk for the odd time a recipe calls for it. Instead, I add vinegar to milk to replicate the buttermilk.(it works perfectly). At the same time, I LOVE ...
1
vote
0answers
25 views

Greece salad dressing stay good in the fridge? [duplicate]

How long will homemade Greece salad dressing stay good in the fridge? with garlic, extra olive oil, sea salt, lemon juice, oregano dried and basil dry and wine vinegar.. if I made like 2 liters for ...
4
votes
1answer
104 views

Can the skin of lychee be used for anything?

We recently saw and picked up some lychee from the grocery store. It appears that the skin is inedible, but my girlfriend is wondering if it could be used for anything. Should the lychee skin just be ...
1
vote
1answer
42 views

Can rasam, a South Indian recipe, be boiled at high temperatures?

One of my friends said "rasam" should not be boiled at high temperatures but he hasn't given any reason for that statement. Is it true? If so, could you give me the reason?
0
votes
0answers
36 views

Using fermenting muesli to make muffins

I make a large bowl of Swiss muesli for summer meals. The basic ingredients are 1 part yogort, 1 part almond milk ( could be soy or regular milk), 1 part muesli mix (I like to use Alpen cereal) and ...
4
votes
2answers
110 views

Conflicting instructions from different sources: roasting chicken

Thomas Keller recommends bringing a chicken to room temperature before roasting. Peter Meehan and the Lucky Peach gang recommend chilling a chicken before roasting, as a fan describes here. Either ...
-1
votes
0answers
25 views

Made my own garlic and chive butter, what is the shelf life? [duplicate]

The process I used was 2 cups of butter in a hot pan, some roasted garlic and chive, and salt and pepper. I warmed it for about 5 minutes then transferred it to a container. I use this butter to ...
0
votes
2answers
68 views

Can I microwave cooked and peeled prawns?

I brought these marinated cooked and peeled prawns from Tesco for my lunch at work. Can I heat these up in the microwave so I can enjoy them warm/hot, and if so how long will they take to heat?
1
vote
1answer
43 views

Why does my bread rise unevenly or from the bottom in the oven?

I recently started baking loafs from a sourdough starter for the first time. I fed and maintained the starter for 8 days before using it the first time. On the first bake my loafs rose unevenly and ...
1
vote
2answers
51 views

Can I use unsweetened baking cocoa raw, or do products with it in it need to be cooked?

I'm asking because I found a recipe online for an ice cream that calls for baking coco, but doesn't call for cooking. I've used baking coco before to make hot chocolate, but it seems that it wouldn't ...
0
votes
1answer
58 views

Pan sauce without meat

I like pan sauces with my chicken or beef, but prefer the meat cooked over cast iron. Pan sauces apparently don't work well in cast iron, and should be done in a stainless steel saute pan. How can I ...
0
votes
2answers
71 views

How to substitute canned Apricots with fresh when cooking

My recipe calls for canned apricots, but I have fresh. What do I need to co to make sure the recipe is successful.
0
votes
2answers
60 views

Store bought Mayonnaise is too vinegary?

I haven't made mayonnaise myself but the one Ive liked while eating out, is the one that tasted like a 'smooth creamy salt-sugary eggy' paste. However I happened to buy a bottle of imported mayonnaise,...
6
votes
4answers
2k views

Is it okay to freeze a cheesecake for a shorter period of time as opposed to chilling it longer?

I'm sure this has happened before... you're bringing the cheesecake to the party, only to realize the recipe you're using tells you chill it for 12 hours! Is there any way around this? Will it come ...
4
votes
3answers
97 views

Kimchi not very fermented, did not expand or get juicy

I just made some kimchi for the first time. Three heads of Napa cabbage. I put it in glass jars and left lots of room. It has been a day and and a half at room temp. and I still don't think it has ...
1
vote
2answers
57 views

What is the cons of using high temperature/low water to cook curry?

I cook curry with curry power. (This kind.) They said pour it in water under medium heat. Sure enough after some time it starts thickening. When it is thick enough I considered this ready to eat. ...
1
vote
1answer
41 views

Can panettone paper molds be used for other things?

Can the paper forms used to make panettone be used to bake cake batter? Any cake, a basic dough, sponge cake, chiffon, genoise, etc.
7
votes
1answer
275 views

How to make stone ground flour?

Is there a way to make stone ground flour at home easily, preferably manually, from whole wheat/rye/kamut/spelt berries? Is that what a miller is used for, or is that only to make regular flour? Can ...
2
votes
1answer
74 views

What's a good vegan substitute for sour cream?

There's a recipe I grew up with, that I would like to try to make a vegan version of. Basically, it's mushrooms sauteed with onion and paprika, and then sour cream. Since my kitchen is now vegan, I'...
1
vote
1answer
65 views

What to do with rotisserie chicken juices

I bought 2 rotisserie chickens yesterday for the meat. I use it for chicken soup. I saved the juices at the bottom of the pans in the refrigerator. This morning it is a gelatin with just a bit of ...
1
vote
2answers
116 views

Can I substitute white wine vinegar for balsamic vinegar in a steak marinade?

I am following a recipe for a beef marinade. It calls for 1/4th cup of balsamic vinegar. However, I only have red and white wine vinegar and cider vinegar.
0
votes
0answers
41 views

Caramels turn out too sweet

I've tried a recipe for caramels that turns out too sweet for my own liking. I substitute agave syrup for corn syrup because it's an invert sugar and I can't find glucose or corn syrup in my area. The ...
-1
votes
0answers
49 views

How long would 22 pounds of pulled pork take to cook? [on hold]

I have 22 pounds of pork that I want to make in a Rival Roaster Oven for pulled pork. I want to cook it at 200 degrees, how long will this take?
1
vote
1answer
48 views

Can I pause halfway through coking boneless shoulder?

My other half put the shoulder in the oven to cook so that when I got home I could finish it, but my food delivery hasn't come. Can I pause the cooking and go get the stuff that I need and then carry ...
0
votes
2answers
50 views

Can I use Nutralite Butter in baking Cakes and cookies?

I am not getting the right type of unsalted butter. Can I use Nutralite salted butter in my cakes?
0
votes
1answer
63 views

Can I replace eggs, oil and water with apple sauce or just eggs?

So I am wanting to make chocolate zucchini bread and I plan on buying muffin mix from the store. I generally use apple sauce to replace eggs but I know the muffin mix also asks for water and oil. Do I ...
2
votes
1answer
105 views

Can you pasteurize flour at home?

As a follow-up to this question about the safety of raw flour, and to possibly update this question about eating raw cookie dough: Is it possible/how can I pasteurize raw flour, at home, to kill ...
7
votes
2answers
560 views

How much do I reduce the sugar when using a sweeter fruit in a pie filling?

I've got a surplus of Bing cherries at the moment, since they're in season and therefore on sale everywhere. I have a handful of made-from-scratch cherry pie filling, but most call for tart cherries (...
0
votes
1answer
78 views

How to make crispy chicken wings like KFC? [duplicate]

I want to prepare Chicken wings more crispy without using micro oven. Can anyone tell me how to prepare it?
1
vote
1answer
61 views

Griddle/Grill pan

I have one of these cast iron grill/griddle pans... the griddle is fine, however, the grill section has a good deal of build up in-between the grill lines. Some of it is coming off just by using a ...
0
votes
1answer
66 views

What can I do to stop hot sauce from separating?

I make homemade cayenne pepper sauce every year. I do add some liquid pectin to slightly thicken it so it will stick to food rather than roll off. After a month or so on the shelf it seems to separate ...

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