1
vote
4answers
75 views

How to get rid of plastic and residual weird taste from food stored in tupperware?

When I store leftovers in plastic tupperware and eat them later, I sometimes taste plastic. I do have some glass pyrex containers and they don't leave this aftertaste, but I would like to be able to ...
2
votes
3answers
195 views

Any health risk eating cold refrigerated pizza?

I love eating cold pizza leftovers straight from the fridge. Someone recently told me that you should always reheat leftover pizza to kill off any bad bugs that could be growing in there. Is there any ...
0
votes
1answer
63 views

How do I make a mold from a plastic container?

So I have a cat-shaped plastic container that I'd love to use as a baking mold. I know I can't put plastic in the oven so i'm asking if there's an easy way to take that container, shape something ...
2
votes
2answers
84 views

Shelf life of items stored in vacuum containers vs airtight non-vacuum ones?

I was planning in investing in a set of vacuum food containers, something like these with the pump to remove excess air. It took me a while to find the ones I wanted, and in the process I started ...
2
votes
5answers
172 views

How do I stop my steak from leaking juice?

I panfry the steak by searing on high both sides, then cook it at a low-medium temperature until medium rare. Then I let the steak rest for ~10 minutes before cutting it. During that time a lot of ...
2
votes
1answer
103 views

Is it safe to use non-sashimi grade fish to make gravlax?

Background: I am trying to make gravlax, but some recipes I see use sashimi quality fish, and others do not, see: Recipe without sashimi quality fish: ...
6
votes
5answers
2k views

Can Jam be reheated?

I just got a bottle of strawberry jam. I am trying to make puff pastry filled with Jam and cream cheese inside it. I have never done this before. It is just an Idea in my mind so far. I need advice ...
1
vote
1answer
47 views

What is the best method of storage for condiments?

I have read a fair few articles about storing condiments like Siracha, Ketchup, and BBQ Sause, but they all seem to contradict themselves; some say that storing them in a fridge is bad since it has ...
0
votes
0answers
44 views

Why does handling peeled chayote make your hands feel numb/rigid?

When I peel chayotes and handle the raw flesh of the fruit, my fingers get sticky and a white solid "film" forms on my fingers. The film makes my skin feel restricted/tight. I washed my hands with ...
0
votes
0answers
15 views

Pasta Storage Oops! [duplicate]

I had purchased some Spinach Filled Tortellini from the refrigerated case at Trader Joe's. While unpacking the groceries my daughter put the tortellini in the pantry instead of the fridge. It is 4 ...
2
votes
1answer
41 views

I am looking for a gluten free alternative to farro

I am looking for a safe gluten free alternative to farro for a Greek chicken soup recipe? Perhaps a wild rice maybe?
1
vote
3answers
82 views

Why is “raw” honey thicker than the one you buy in regular super markets?

I tried some honey I got at a farmer's market and noticed it was really thick compared to regular honey you buy at any supermarket.
2
votes
1answer
53 views

How do you accompany other veggies with caramelized onions?

I assume that when you caramelize onions and would want your dish to also have caramelized carrots it would have to be more complex than just throw the carrots along the onions to the pot. Any idea ...
0
votes
1answer
51 views

Sweetening cranberry juice impossible?

I have used sugar to sweeten things and it usually works. Lemons - Yes Limes - Yes Blueberries - Yes(they get tart when they are overripe and most overripe blueberries are used for blueberry juice) ...
1
vote
2answers
184 views

Does handling a lot of flour cause fingernails to break?

I recently started baking bread, including every day for the last month. (I give it away.) Since I began baking so much bread, I've had severe issues with my finger nails. They've have been peeling, ...
5
votes
1answer
357 views

Can I halve the Amish Friendship Bread recipe?

If you're not familiar with Amish Friendship Bread, or if it's been a while: Basically you mush the bag of starter every day for ten days. On days 5 and 10 you add one cup of milk, one cup of flour, ...
0
votes
1answer
49 views

black residue left at the bottom of bowl after eating honey bunches of oats

When I was eating honey bunches of oats with milk the other day, I noticed a black powder-like substance at the bottom of my bowl. Does anyone know what this is?
8
votes
3answers
222 views

Why must the oven be preheated for a Pyrex glass pan?

This Pyrex glass safety label says "Always preheat oven". Any idea why?
0
votes
0answers
74 views

White residue emerging while cooking bacon

When I pan-fry bacon I usually see a curdled white residue emerge from the strips as they start to become cooked. This residue forms a sticky film on the pan that burns if not scraped off during ...
2
votes
4answers
91 views

How to make chocolate milk

I have tried making hot cocoa with melted chocolate. Here is how I did it: Heat up some milk in a mug until it is hot(ceramic tends to do better in microwaves than glass does because it doesn't ...
4
votes
2answers
157 views

Home oven over 500°F?

I am curious why I can not find a home oven that can reach temperatures over 500°F/260°C. Every oven I have seen maxes out at 500°F. I am wondering are there safety regulations that limit this, or ...
0
votes
1answer
36 views

Sweet plums going tart as I chew

I have noticed that when I eat a plum that at least near the skin layer my sweet receptors are first activated by the plum juice and flesh but the more I chew it(doesn't matter if it is flesh or skin) ...
1
vote
1answer
73 views

Marinara Sauce recipe

I've been trying cook Marinara Sauce for a while now, I visited the states and had that sauce in their pizza hut. When I got back i tried cooking the same Pizza hut Marinara sauce but can never get ...
0
votes
0answers
36 views

How do you serve a hot steak after letting it sit? [duplicate]

Everything I have read or watched about grilling a steak says that you should let it sit anywhere between 15 - 30 minutes after cooking it before serving. That's all good and well, but whenever ...
0
votes
2answers
107 views

Why does my meat never thaw in the fridge?

Everyone on the internet says you should never thaw meat outside of the fridge. My fridge is about 40f cold, and meat NEVER thaws in it. Its always at least -4f even after sitting in fridge overnight. ...
3
votes
1answer
51 views

Smoking 3lb Pork Butt

I'm smoking a small 3lb pork butt we picked up at the farmer's market. If I plan on cooking it at 225 degrees, how long do you think it will take to get to an internal temp of 160? That's when I plan ...
0
votes
1answer
54 views

I moved to US recently from India and I am looking for Plastic jars for storage,

I generally store lentils/spices in plastic jars/bottles cos they are not heavy and can be handled easily unlike glass ones . I am finding it tough to get them in Walmart,Dollar Store.Is there any ...
0
votes
3answers
74 views

How to make pizza not stick on ceramic stone?

I have a ceramic pizza stone that I believe is 16 inches in diameter. It cooks pizza very well and I try and follow all of the instructions included with the stone, but I have yet to make one pizza ...
11
votes
2answers
1k views

How do you make the shell for this dinosaur egg dessert?

I found this very interesting dessert online: How can I make this? In particular, how would you make the eggshell?
1
vote
2answers
104 views

Doughnuts preseratives

Calcium Propionate I normally use calcium propionate for extended shelf life problems. I am a packed doughnuts manufacturer, and I have a problem managing my shelf life. Regarding mold on our ...
4
votes
3answers
81 views

What are some ways to reduce the bitterness of chicory?

I bought some chicory today and made chicken with chicory in Marsala sauce. Everything turned out really well, except the chicory is way too bitter for my taste. I noticed that the recipe uses red ...
16
votes
1answer
3k views

Could I possibly tell imitation lobster from real lobster?

There's a shop in my neighborhood that sells lobster rolls. Every time that I order one, it's packed with "lobster" meat and a little bit of mayo. At $15, I feel that I am getting a great deal. But ...
0
votes
1answer
27 views

Duck curry with pineapple pieces [closed]

Should I use panang paste or red paste when making a duck curry. I have tried red.
3
votes
2answers
72 views

What features should I look for in a vessel for making Indian curd (yogurt / Dahi)?

What is the most suitable vessel to make perfect curd without any liquid in it? If that true that a clay vessel will be good for it because clay will absorb liquid and the remaining thing you get will ...
1
vote
2answers
83 views

Are there ways in which you can overdo your thickening?

In this recipe for mac and cheese that calls for a basic roux of 1/4 cup flour and 1/4 cup butter (60g from what I gathered it to be) I got a pretty thick sauce even after adding 3 cups of milk and ...
6
votes
1answer
738 views

Is it better to use soft or hard ladyfingers when making tiramisu?

I didn't realize they came in two varieties.
6
votes
1answer
671 views

Is it possible to make caramel that does not taste sweet?

Since sugar turns into caramel when heated, caramel is not sugar. I suppose then, that caramel still tastes sweet because of the uncaramelized sugar mixed in the caramel. Is it practically and/or ...
0
votes
1answer
63 views

Could I use chili powder in a homemade hot sauce recipe?

My boyfriend is allergic to the skins of chilies, peppers and tomatoes, which he's found means he can have chili powder (and variants), but not dried pepper/chili flakes or fresh versions of the ...
0
votes
1answer
88 views

Why is bread dough recovery important? [closed]

Im trying to learn all about bread making as im currently doing my svq as a craft baker. One question im having trouble answering is about dought recovory and why it is important. Any help would be ...
4
votes
1answer
73 views

What is the Function of Gelatine

I have a recipe that calls for leaf gelatine but I have none. What does gelatine do in a recipe?
0
votes
1answer
52 views

No brown coloring: how to make macaron brown with only red and green coloring powders

My local store only has red, green, yellow, blue coloring powders. No brown or anything that looks like chocolate. How to make chocolate-brown from these basic colors? I tried cocoa powder, but that ...
1
vote
3answers
167 views

How can I cook cod without lemons?

I have cod and every recipe that I can find says to use lemon juice, but I personally hate lemons. What can I cook the cod with, other than lemons? I don't want it to be dry and I want to bake the ...
0
votes
1answer
47 views

African palm oil locusts seasoning & preparation?

In Africa, frying locusts in palm oil is common. What kind of stores might sell them? What's the basic technique for frying them, and how would I add seasoning?
5
votes
1answer
62 views

Flat cookies when baking with milled grains

I've made whole wheat chocolate chip cookies from Good to the Grain many times with King Author's whole wheat flour and they come out great. ...
4
votes
2answers
283 views

How would you restore sweetness and moisture in this bundt cake?

This is a follow-up to my first question about this bundt cake recipe. I baked that bundt cake again with some changes from a blog post that @Stephie's answer linked to. Specifically: reduce 2.75 ...
1
vote
1answer
76 views

Criteria for silicone utensils [closed]

What are some things to look out for when looking to purchase silicone utensil sets?
2
votes
1answer
43 views

What can I substitute for rye flour?

I am trying to make marbled rye bread, but around here I can't find rye flour. All I can find is all-purpose flour, bread flour, and maybe cake flour. Is there some way I can substitute stuff to ...
3
votes
1answer
159 views

What are Chicken Paws?

Although I haven't purchased them, I've recently noticed more than one supermarket chain selling packages of "Chicken Paws". To me, they look exactly like chicken feet, though I've never purchased ...
2
votes
1answer
89 views

How to taste a real ranch dressing outisde of the US

When I have been to the South Carolina, US, I fell in love with the popular american Ranch dressing. As an foreigner, I do not know much about this dressing, its origin and sorts, and never bought it ...
2
votes
1answer
81 views

Can you caramelize onions without using fat?

Serious Eats: caramelizing onions In this article the writer suggests slightly caramelizing table sugar and after that toss the onions in the caramelized sugar. My question is - wouldn't you need a ...

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