2
votes
2answers
74 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 ...
9
votes
2answers
130 views

Does stainless steel affect garlic flavors in food?

They say that washing your hands with a piece of stainless steel can help remove the smell of garlic and onions from your hands. There are even a number of stainless steel "soap" products on the ...
0
votes
2answers
135 views

How to make home made corn flakes?

I looked at the history of Corn Flakes on Wikipedia but it doesn't really tell me how I could go from raw ingredients to the final product. Should I use corn flour ? What should I do to make the final ...
2
votes
2answers
69 views

How do I fix and prevent a baked custard from weeping?

I made a rhubarb custard pie that turned out nicely; the custard was flavored with orange zest and 2 tablespoons of orange juice and 1 teaspoon of orange flower water. I wanted a baked custard made ...
0
votes
1answer
178 views

Where can I find a hand blender like this?

My mom uses this in India. It is very convenient, has 5 types of detachable blades - some are smooth for mixing, while some sharp for chopping. I haven't been able to find a similar product on amazon. ...
8
votes
5answers
203 views

Using the leftover oven heat

I use my oven a lot to bake things and roast vegetables, usually at 350 or 400 F. It stays hot for a while afterwards, and it seems like such a waste to not somehow use that heat. Are there any dishes ...
0
votes
1answer
70 views

Is it safe to store applejuice in an opened glass bottle outside of the fridge?

I've got a few glass bottles of clear applejuice in the cellar (just pure clear store brand applejuice) that I want to take to my computer room so I don't need to constantly go downstairs to refill my ...
1
vote
2answers
67 views

What's the difference between a flauta and a taquito?

At one of my favourite local Mexican haunts they list Flautas and Taquitos as separate meals. One day, they were out of flautas and the waiter suggested I get taquitos as they are "the same". They ...
0
votes
2answers
106 views

How do I save curry with too much cumin?

I think I may have added too much cumin in my curry sauce last night and it has this dry seasoning taste in every bite. It may have soaked into the veggies as well... Is there a way to save the curry ...
10
votes
3answers
2k views

What is the difference between a Spring Roll and an Egg Roll?

The final challenge for a recent "Master Chef" was to make Spring rolls. It seemed to me that they were really making egg rolls (had I ordered it at any restaurant I've ever been to--chinese, ...
3
votes
1answer
80 views

What is “pork brisket?”

I picked up a package of "pork brisket" at the supermarket today. I have never seen it before but it was inexpensive and fatty, and looked like a good option to throw in the slow cooker. When my wife ...
0
votes
3answers
65 views

Is ground upper turkey thighs the same as regular ground turkey?

I usually buy ground turkey at costco, which is labeled ground turkey. However, I asked the local butcher for ground turkey today and when I arrived home, the meat label said "ground upper turkey ...
3
votes
2answers
81 views

Is charcoal or the smoker at fault for low temperature smoking?

I recently received a charcoal smoker for my cake day. I attempted to smoke pork ribs, here are the steps I followed. Cured the smoker with 2 Lbs of charcoal. (6 hours) Cleaned the smoker. ...
1
vote
1answer
72 views

Why didn't the toppings on my pizza stick to the dough?

I made homemade pizza the other night and it was delicious except for the fact the toppings wouldn't stay on the cooked dough. It was a Chicken Alfredo pizza with green peppers, onions, mushrooms, and ...
0
votes
0answers
19 views

Frozen Shrimp Processing [migrated]

How can shrimp be prepared to be Halal? What is the proper way to process shrimp to become Halal certified? We can IQF or cook the shrimp, but they are dead from being out of the water before we ...
2
votes
2answers
130 views

Identify this unusual spicy appetizer

A friend of mine years back related a story about an appetizer that he ordered at an Asian restaurant that was apparently quite unusual. It was a bowl of something (possibly peppers or another ...
1
vote
0answers
73 views

How to prepare meat for the whole week? [closed]

I'm working at a company where the employees can either eat at the restaurant or they can bring their own lunch boxes and warm them using the microwave, I prefer the second one because eating at the ...
1
vote
1answer
175 views

Roasting 6kg (13lb) Pork Leg

I have a huge (for me) leg of pork that's 5.9kg/13lb. I'm thawing in the fridge for the next 4 days before cooking. How do slow cook for tenderness/fall off the bone as well as great crackling?
0
votes
1answer
89 views

Are steaks I had in a cooler over the weekend ok to eat?

Over the Fourth of July weekend, we took steaks camping to BBQ but the ziplock bag I kept them in got water in it. They were kept on constant ice and never got warm, but they sat in a bag full of ice ...
1
vote
0answers
33 views

Is the daily value for ingredients a minimum or maximum suggested value? [closed]

Based on a study in 1968, a 2000 calorie diet should have certain levels of essential ingredients. These can be found on food labels on almost every retail food product available. What I could not ...
0
votes
0answers
14 views

nutritional and or brewers yeast for fleas and ticks on pets [migrated]

I've mixed nutritional yeast or brewers yeast with my cats dry food for 3 years and he is almost always completely free of fleas etc. when pet sitting my friends dog she had ticks and I suggested ...
2
votes
1answer
123 views

Can vegetable juices stop bread from rising?

I used vegetables juice for the additional liquid ingredients in milk bread, and it didn't rise. I think there is something in vegetables juice that killed the fermentation of dough. This is a study, ...
0
votes
0answers
20 views

Vegetables juice affect the fermentation of dough [duplicate]

What are the effects of using ginger and mustard juice in alternative liquid ingredients for baking?
1
vote
1answer
47 views

Why is my soymilk going off so fast?

Long before the expiration date on my soymilk, I'm having to toss it and buy a new container. I use soymilk only for my morning tea, and it develops this strange metallic and bitter flavor (it may ...
2
votes
3answers
827 views

Deconstructed food; simple, complex or both?

This question was asked on English Language & Usage and deconstructed food is a term I'd never heard before. One answer is that it is simply the constituent parts of a dish laid out separately on ...
4
votes
3answers
206 views

What is the best way to store uncooked homemade beef patties?

I'm planning to grind my own beef patties, but I don't plan to use them until the next day, or perhaps the day after. What is the best way to store them until the day of? Would sticking them in the ...
1
vote
2answers
69 views

Nonstick Pans: Purpose, Cleaning and Heating

Three newbie questions: Purpose - I read somewhere (can't find the link again) that nonstick pans were purposefully designed to be used without oil. Is this really true? Or just that food ...
3
votes
1answer
131 views

Would this cheat puff pastry really work?

I watched this video titled: "Cheats Quick Puff Pastry Recipe by Paul Hollywood". The one claims that it will result in the same dough and as flaky as the original puff pastry. The trick is, he used ...
7
votes
1answer
151 views

Are red lentils and split red lentils the same?

I have a recipe for vegetarian Moussaka which calls for red lentils, but it doesn't specify whether these are split red lentils. Is there such a thing as whole red lentils (I have only ever bought ...
0
votes
0answers
44 views

Why is my Green Tea Brown but then Green when I reuse the bag?

I've read the posts about why Green Tea can appear brown, and it makes perfect sense. However, what I'm experiencing is different. When I reuse my Green Tea Bags a second time, I get the green ...
2
votes
2answers
69 views

When making chicken soup, should I reuse the vegetables I used to make the broth? [duplicate]

When making a chicken broth I'll chuck in some onion, carrots, celery, leeks, whatever I got lying around. When I make the soup, I usually strain out all the bones and veggies in the broth and put ...
3
votes
2answers
190 views

Homemade Buffalo Sauce

I live in the Philippines where Frank's Hot sauce is frankly quite expensive. I'm planning to make a homemade Buffalo Wings sauce with Trappey's Hot sauce (which is cheaper) to sell in our ...
2
votes
2answers
121 views

Is Jalebi acidic?

I would like to know if Jalebi is acidic or not? I want to create a dish using milk and Jalebi. But if Jalebi is acidic in nature than it will react with the milk and may make my recipe a dud. If it ...
3
votes
2answers
76 views

What should I use to produce the hotness of Hong Kong-style borscht?

I'm interested in attempting to make borscht similar to the type that gets sold in fast-food restaurants in Asia (or at least Hong Kong). I've found several recipes online, so the basic process seems ...
5
votes
1answer
610 views

Why didn't my pan-fried potato wedges turn out crispy?

Here's what I did: I cut up some red potatoes into wedges, tossed them in oil and spice and pan fried them on the heat setting of 7.5 (9 is the max and it is a bare element stove). I put the lid on ...
2
votes
3answers
85 views

Raw milk curdling in microwave

Why is it that every time I try to heat raw milk in a microwave it curdles and becomes like ricotta after a few seconds?
3
votes
2answers
266 views

How much is a cup of graham cracker crumbs in crackers and weight?

I have a recipe that calls for one cup of graham cracker crumbs. How many crackers am I going to need to crush? I'm having trouble finding an answer partly because different people consider a ...
0
votes
0answers
26 views

bq beef left out in cool room for 6-7 he's [duplicate]

We left out on accident the bq beef that I cooked for today. That was 3big roasts slow cooked in awesome juice, then shredded and bq sauce added. Please tell me Can We Eat it or do We Throw it away?
0
votes
2answers
57 views

Troubleshooting: Kitchen Sink Vegetable Soup

One of my newbie goals is to be able to make a kitchen sink vegetable soup that doesn't default to tomatoes and packs a punch in flavor. (Cleaning out the fridge and being healthy are nice goals too). ...
4
votes
1answer
121 views

How to travel with a cake overseas?

I am planning to make a white or dark chocolate mudcake and take it from Australia to India in a month's time. I also need to ganache and fondant the cake either before or after the flight. So, I need ...
2
votes
1answer
78 views

Why is it called spit roast?

Why is a spit called a spit? I can't imagine it, but historically, was it spat on?
4
votes
1answer
66 views

Is it better to use oranges that are under-ripe or over-ripe to make marmalade?

I have some slightly under-ripe oranges, and will be leaving the house shortly. Would I be wasting time to try to make them into marmalade?
0
votes
0answers
40 views

I left eggs sitting out for a day and a half are they still good or should I throw em out? [duplicate]

How long before bacteria sets in for leaving eggs out for a day and a half?
1
vote
2answers
114 views

Without knife skills, how can I quickly and accurately dice vegetables?

As an occasional cook, I know the value of correctly diced vegetables when the recipe calls for it. But I don't have the knife skills to work through a soup's worth of vegetables in under an hour. In ...
3
votes
2answers
333 views

Is there a technique to freeze gnocchi so they maintain their consistency?

I've made gnocchi, let them dry for 2 hours over the counter, place them in a plastic container with extra flour inside the freezer. Two days later I take them out of the freezer. After an hour the ...
0
votes
1answer
45 views

Putting half thawed joint of pork back in fridge to fully defrost?

I have a 2kg joint of pork which I took out of freezer last night and kept of the kitchen counter. I was wondering is it safe to now put back in the bottom of fridge to continue the safe defrosting ...
0
votes
2answers
100 views

Does anybody recognize this Finnish dill sauce?

My husband brought back a homemade sour cream dill sauce from Finland. It was thick, perhaps with a puréed vegetable, but I couldn't taste cucumber or the like. There is definitely some texture there. ...
2
votes
1answer
128 views

Baking or Cooking - why orange and not other sweet citrus fruit?

In most of the recipes that have any sweet citrus flavoring, it is usually Orange (zest and juice). In fact I've hardly seen a recipe that uses a substitute like mandarin, grapefruit, etc. Is there a ...
0
votes
1answer
63 views

Keeping crawfish alive overnight?

I'm going to buy Crawfish this Friday night at 9 or 10 and boil them Saturday at noon. Is it possible to keep Crawfish alive overnight? If possible how does one do so?

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