0
votes
1answer
92 views

Are my refrigerated pork chops & onions safe to eat?

I cooked pork chops with onions two days ago and refrigerated the leftovers pretty quickly. I checked it today and there was a lot of congealed fat around and over some of the onions (not submerged ...
1
vote
2answers
37 views

How long does Peanut Oil keep

In my case its still sealed in the container, and http://www.eatbydate.com/other/condiments/how-long-does-oil-last/ claims 3 years (unopened) / 2 years (opened) but that doesnt seem to jive with ...
0
votes
2answers
59 views

How to write the so called wooden tomato / wooden potato in Chinese (and where to find it)?

I once went to a Chinese restaurant with a Chinese friend, and there was this sort of yam which was white colored and covered with a whole bunch of red/pink dots resembling freckles and these dots ...
5
votes
3answers
456 views

What are “fondi di carciofo” called in English?

I would like to know what the English name is for the Italian word fondo di carciofo as I was not able to find it on the Internet. Basically, carciofo means artichoke and fondo means the bottom part ...
2
votes
3answers
67 views

Shatter resistant tea carafe/pitcher/pot

First let me explain how I make tea. In the morning I take a pot of boiling water and pour it into a carafe. I let the the water sit for a minute. I then pour the tea into an old pot from a coffee ...
1
vote
2answers
1k views

What temperature is 'High' in a 950 watt microwave?

A recipe asks for a teensy cake to be cooked on High for 70 secs in a 950 watt microwave. What temperature would 'High' be? like in Celsius or Farenhite
3
votes
2answers
100 views

When to add vegetables to stew?

I am participating in a stew cook-off competition with twelve restaurants involved. Rather than adding the raw, cut and prepared, root-style vegetables (red potatoes, celery, and carrots) near the end ...
5
votes
2answers
507 views

Water vs olive oil when sautéing

I was recently watching a friend sauté vegetables (specifically artichokes and broccoli) and instead of using olive oil, she used water. What's the difference between using oil as compared to using ...
1
vote
3answers
94 views

Is there a safety issue with freezing raw chicken with raw stuffing?

I was planning on making stuffed chicken capons and freezing them raw. This is with fresh raw chicken and raw stuffing (no eggs), and then freezing the chicken stuffed with stuffing and defrosting and ...
1
vote
1answer
35 views

Using Cheesecloth for Pancetta

I am making pancetta for the first time and I've just taken it out of the cure to dry. I have rolled it and am ready to hang it. Before I hang it, what are the pros and cons of wrapping it in ...
1
vote
1answer
69 views

What is the best way to store and manage tahini?

I don't use my tahini too often, and sometimes when I open a can that's been sitting on the shelf, the oil has separated from the pastey part so much, that the pastey part is like a rock. Is there a ...
2
votes
0answers
74 views

genoise sponge vs victoria sponge

Just wanted to find out the differences between Genoise sponge and Victoria sponge. In particular, I was interested to find out which one turns out softer. I was under the impression that mixing the ...
2
votes
3answers
502 views

What can be substituted for green onions when making crab cakes?

I would like to make crab cakes that call for green onions but I am out. What can I substitute for two finely chopped green onions? Would minced onion work?
0
votes
0answers
22 views

Pork in crock pot [duplicate]

My question is I put a pork butt in the covered crock pot with chicken stock and onions, garlic and other seasonings but forgot to plug in the crock pot? Can I still cook it after 8 hours?
4
votes
2answers
233 views

Preparing Meats using Dry Rubs

I have recently begun testing different types of dry rubs in preparing meat dishes. What base ingredients (outside of spice blends) should I be looking for in a good quality dry rub? If it is ...
0
votes
1answer
83 views

Meat left out at room temp for 2 hours [duplicate]

I seared a 2 pound chuck roasted and then put it in my crockpot. Put vegetables on top then beef broth and covered it. Got a phone call and forgot to turn on my crockpot. The meat sat in the pot ...
6
votes
0answers
97 views

Inulin reduction in Jerusalem Artichokes [duplicate]

Last year we first planted Jerusalem Artichokes (Topinambour) in our vegetable garden. The plants did very well and we had quite a huge harvest. We found however that eating the tubers causes ...
1
vote
1answer
30 views

How thick should be the sponge for a swiss roll?

How thick should be the sponge for a swiss roll to roll easily without breaking and hold its shape? I saw some pictures that look perfect and then some where the sponge looks too thick. How do I ...
3
votes
3answers
145 views

Graphing oven temperature over time

Someone asked about measuring oven temperature. That's great for seeing how well an oven does as far as getting to a certain temperature. However, just because an oven can be guaranteed to achieve a ...
6
votes
4answers
1k views

What would this sauce be called?

I have a nice sized chuck roast in the sous-vide circulator, I can see that there are some great looking juices accumulating in the bag. I want to make a sauce out of those juices with butter, garlic, ...
6
votes
2answers
132 views

Can I replace flour in a soup recipe with a 1 to 1 gluten free flour?

I have celiac disease and must eat a gluten free diet. I saw a recipe for creamy chicken and mushroom soup, and it looked delicious! However, it called for 1/4 cup all-purpose flour. Would it be ...
13
votes
1answer
950 views

Name of a greek spice that sounds like “bakari”

Many years ago, we brought back from Greece a spice that was suggested to us for preparing the Moussaka. The greek who sold it to us called it "bakari". Now we have used all our stock and I've tried ...
2
votes
2answers
107 views

Why is the texture of the pasta in a store-bought pasta salad different to the texture of pasta I've cooked at home?

So I've bought a store-made pasta salad and I've tried to recreate it at home. It consists of Penne and a tomato dressing, fairly simple, however no matter how hard I try I can't emulate the exact ...
3
votes
2answers
391 views

Is it safe to prepare a crock pot recipe the night before?

I'm looking at slow cooking a beef stew on a workday. The stew includes raw beef. Recipe: http://m.allrecipes.com/recipe/14685/slow-cooker-beef-stew-i/ Is it safe to combine the ingredients the ...
0
votes
1answer
44 views

How to make “white” jello using aloe vera jelly pack for broken glass dessert

I've heard that it is possible to make the base of broken glass jello with aloe vera jello and milk/cream/vanilla ice cream. I attempted to do it but at first I brought milk to simmer then one pocket ...
0
votes
1answer
89 views

Storing cooked rice in fridge

I ordered a rice recipe yesterday and stored the left over in the fridge. However the container is not airtight. I was planning to have it today and tomorrow. I wanted to ask if its still safe to eat. ...
3
votes
1answer
58 views

Is there any reason not to keep fruits inside nalewka for too long?

In much of Eastern Europe, it is common to prepare so called nalewka. The basic idea is to take some fruit (e.g. cherries, blackcurrants) and macerate it in strong alcohol, then remove the fruit and ...
6
votes
1answer
117 views

How can I make a super-thin, yet strong, calzone crust?

I am a relatively experienced amateur when it comes to making pizza, especially pizza doughs. I recently went to Italy and enjoyed some calzones with super-thin crusts. My standard recipe for a ...
0
votes
5answers
97 views

How do I make my Thai curry with paste taste better? [closed]

Looking for simple tips to improve my curries made from paste. I know of a few answers I've learned, but looking for others... Thanks! Original curry recipe: Fry tofu in oil in a non-stick pan. ...
0
votes
3answers
91 views

How do I get more flavor in the interior of a brisket?

My brisket doesn't have a lot of flavor on the inside. The outside is full of flavor but when getting to the inside it doesn't have much flavor to wow my guests. How do I get more flavor to the ...
0
votes
0answers
40 views

Is it safe to marinate olives with garlic and oil? [duplicate]

I was planning to make a load of garlic and basil olives up at home and send them in the post to some friends. Is it safe for me to send these olives in the post and for them not to be refrigerated ...
1
vote
1answer
50 views

Oiling wood handles

I'm new to the cooking industry - yay for new pads - and I have a question about oiling wooden utensils (or wooden handles on pots, for that matter). The instructions state these should be oiled and ...
5
votes
3answers
214 views

Substitution for idealmjöl

I recently moved to the US from Sweden, and one thing I sorely miss is idealmjöl. It is a very fine flour that is primarily used to thicken sauces. It has the property that you can just sprinkle it ...
3
votes
2answers
554 views

Should I boil canned food in water?

Do I have to boil canned food, specially tuna can, in water for twenty minutes? I think it's necessary to prevent food poisoning by botulism. However, currently that I am in Europe, I have not seen a ...
0
votes
0answers
27 views

Coffee Biscuit doesn't come out in Knock Box

We have a Breville Dual Boiler Coffee Machine, my husband even made a barista course to learn all about it. But when we try to knock the coffee biscuit into a knock box, it doesn't work. It never ...
1
vote
0answers
45 views

Can I replicate these Cafe Noir cookies?

I recently bought a pack of McVitie's Cafe Noir expecting shop junk and for once quite liked it. It's very light and crunchy like a rich tea with a thin icing which seems to permeate the upper half ...
0
votes
1answer
31 views

Can my syrupy jelly be processed again to make it set, or do I need to start over?

I have a blackberry watermelon jelly that I made and it didn't set up. I waited about 3 weeks for it to set up and then reprocessed it, adding more pectin. I added 1 1/2 packages of pectin (it was a ...
1
vote
1answer
31 views

Spicy margarita jelly not setting up

I made a spicy margarita jelly that hasn't set up after almost two weeks - even in the refrigerator it's still "loose." I don't have the exact measurements in front of me, but I soaked a scorpion ...
4
votes
4answers
288 views

How to substitute in baking so the result is both egg- and gluten-free?

What is a good substitute for egg and wheat flour in baking? I have a friend who is allergic to eggs and I would like to be able to bake for her. I have another friend who is gluten free. Can ...
0
votes
1answer
38 views

Freezing potato mash made with root and fresh vegetables

I regularly make homemade mash using the following ingredients Potatoes Sweet Potatoes Carrots Cabbage (2 varieties) Onion Leek Butter Cream Cayenne Pepper / Paprika This is the first time ...
1
vote
1answer
33 views

How can I tell if my acorn squash is ripe before cutting it open?

Is there any way to tell if an acorn squash is ripe before cutting it open to cook it? I keep getting unripe squash from the grocery store, and I don't know they're unripe until I've cut them open, ...
1
vote
2answers
89 views

Is this cooking method likely to yield a tasty pork chop?

So I'm thinking of doing three things to a piece of pork. First salt it for a day Then Confit it Then Smoke it Is this overkill or can this make some good pork?
3
votes
1answer
86 views

Will my results differ when using a sourdough starter vs poolish for pizza dough?

I've read about differing techniques for getting the best flavor, texture, and chewiness in my pizza crust. One of the commonly suggested routes is to include a sourdough starter as part of the ...
0
votes
2answers
37 views

Custard curdling/splitting

I always try to make custard from scratch and have now used 9 recipes and it always ends up splitting or curdling and I can't get it right. How can you overcome this simple issue with custard? ...
3
votes
2answers
56 views

Making cake balls with a not-so-sweet frosting

I baked a cake which is sweet and moist. I would like to make cake balls with it, but I wonder what should I use as frosting to not make it sweeter! Is it possible to ignore any kind of frosting and ...
4
votes
1answer
82 views

Is it possible to churn butter in a food processor or blender?

I would really like to make some homemade butter. Can you make it with a food processor or blender?
0
votes
1answer
75 views

Is unrefrigerated butter safe? [duplicate]

I have 3 lbs of butter that has been left at room temperature since, about, December 22nd. Is it still safe to eat?
12
votes
5answers
1k views

What are some recommended methods of cleaning wooden cutting boards?

Supposedly, wooden cutting boards should not be submerged in lots of soap and water because too much moisture leads to rot. How can one optimize for cleanliness while also caring for the board?   ...
0
votes
2answers
72 views

Possible dangers of home fermentation of vegetables

I bought this FARMcurious Fermentation kit on Kickstarter. Once I got it and started making it I found their claims of it being "super easy" were a little exaggerated. When looking around online I ...
5
votes
3answers
246 views

Spongy ground venison

How do I keep my ground venison from having a spongy texture? We have tried making it into burgers, into chili and into patties in gravy. It still has the same spongy, tasteless flavor -- almost ...

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