4
votes
2answers
109 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
22 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
1answer
49 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
42 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
58 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
96 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 ...
0
votes
2answers
55 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
273 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
73 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
64 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
112 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
48 views

How long would 22 pounds of pulled pork take to cook?

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
46 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
44 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
58 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
100 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
556 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
77 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
60 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 ...
3
votes
1answer
77 views

How to re-fold paper cupcake liners?

Paper cupcake liners are made from circles of paper, then the outer parts are are crimped to create the (mostly) vertical sides. The shape of the liners should match the indentations in the muffin tin....
6
votes
1answer
118 views

Baking (pizza) stone and effects on puff pastry

My pizza stone basically "lives" in my oven and I will be baking on it tomorrow. Also on tomorrow's kitchen agenda: small palmiers, sugared slices of puff pastry. As the stone will be hot already, I'...
2
votes
2answers
61 views

What is a good substitute for full cream milk powder?

I'm interested in making this milk bread recipe and noticed it called for full cream milk powder. I only have skim milk powder on hand, but read that using just skim milk powder won't provide the full ...
3
votes
1answer
75 views

Why is it hard to ferment fennel?

Fennel seemed like a natural for fermentation pickling. There are many recipes with fennel as an ingredient (especially in cabbage kraut), but no one seemed to talk about just fermenting up a big ol'...
0
votes
0answers
28 views

How to reduce spiciness from BBQ sauce on Chicken? [duplicate]

I plan on grilling some Chicken breasts with a Scorpion Pepper BBQ sauce (Really hot) and one of the guest likes heat, but I personally feel this sauce is too hot to be used on an entire chicken ...
0
votes
1answer
118 views

Flies in my bag of bread - bad bread?

I just bought a loaf of sliced bread from the corner store (couldn't make a trip to the grocery store today) and when I opened the bag, there were two tiny flies in it, still alive. The flies have ...
0
votes
1answer
42 views

Freeze before sous vide or sous vide, defrost then sous vide

I over bought St Louis style ribs and wonder if I should freeze them in their original packing now and Sous Vide them at a later date, or Sous vide them, freeze tem and finish them at a later date. ...
0
votes
0answers
10 views

Potato starch as a pie thickener? [duplicate]

Can I use potato starch as a thickener for pie filling? From what I see it's not supposed to boil, but I cannot avoid this with pies. (I've tried it with a fruit pie and it doesn't seem to thick it ...
1
vote
4answers
93 views

My oven cooks unevenly

My oven is a Westinghouse. The serial numbers are as follows:- POL660S*02 230-240 V a.c. SERIAL: 52610542 APP NO: S/91 The problem is that it cooks unevenly and burns the base of everything no matter ...
-3
votes
0answers
20 views

Coconut Water: Cartoned/Packed vs Fresh Coconut

How does Cartoned/Packed Coconut Water (abbreviated to CW) differ from Fresh Coconut's CW? I ask because I fear and know about the inferiority and misrepresentation of Bottled/Packed Juices that ...
1
vote
4answers
134 views

How to properly cook basmati rice in a rice cooker

I do have a kind of problem with cooking basmati rice in my rice cooker. I am following the cooker instructions - for two cups (the cooker one, not the measurement unit) I use 200 ml of water. As far ...
1
vote
1answer
41 views

Help with getting the correct consistency in dairy-free ice cream

I'm lactose intolerant and have been experimenting with homemade ice cream recipes. I've been making my ice cream using a vanilla custard recipe - substituting the milk/cream with almond milk and ...
5
votes
2answers
120 views

12-hour fermentation makes dough wetter

After bulk fermentation of my dough for 12 hours, I find that the dough is too wet or sticky. Should I bulk ferment for a shorter period of time, and retard it in the refrigerator? I'm currently ...
1
vote
2answers
168 views

How to avoid too hot pan that causes fire

I've start cooking large batches of food on Sunday in preparation for the week. One item is cooking chicken at a high temperature on my cast iron skillet until it is cooked through. Last night as I ...
0
votes
1answer
45 views

Can I pasteurize milk in a jam jar?

The InstantPot manual says that I can use a bottle or container to make yogurt. It says to first pasteurize the milk (using the steam function to heat it to at least 180F/83C) then cool to 115F/46C ...
1
vote
1answer
41 views

How long to cook pork chops sous vide?

I'm asking because there seems to be huge variations in cooking times depending on the source. The recipe book that came with the sous vide machine I bought says 134 degrees for a minimum of 4 hours ...
34
votes
5answers
9k views

Why are certain fruit & veg bought in UK supermarkets tasteless?

I have been to Italy, Greece & Turkey. Fruit & Veg in these places tastes amazing! So much flavour, really awesome! In the UK when I buy the same fruit or veg, it is absolutely tasteless, it ...
2
votes
0answers
50 views

Effect of xanthan gum on agar agar gels?

I just recently got into using agar agar to prepare solidified gels, and I'm wondering what effect adding xanthan gum to the mixture before gelling it would have. I'm particularly interested in trying ...
2
votes
1answer
34 views

Making a dip ahead of time

I would like to make a chunky dip using cooked broad beans, olive oil, white vinegar and Parmesan. Would mixing it together, covering and storing it in fridge for several hours in advance, keep the ...
1
vote
0answers
36 views

How to use lemon or other fruit acid in Brigadeiro without curdling?

Here in Brazil it is customary to make Brigadeiro of varied flavors. The basic recipe is sweetened condensed milk and butter cooked until sticking to the pan. It is known that, when the acidic fruit ...
2
votes
1answer
132 views

How do I know if escargot is fully cooked?

I recently had escargot the first time at at buffet. It wasn't piping hot but I was able to pull the meat out of the shell easily and it was chewy. There are bits of black here and there on the meat. ...
4
votes
1answer
54 views

Keeping pre-cooked asparagus crisp

I would like to pre-blanch some asparagus to dress and serve later as a salad. Will it stay crisp?
2
votes
2answers
64 views

Troubleshooting Oven BBQ Cooking Times

I'm having a hard time letting go of using cooking time & internal temperature as metrics when it comes to cooking BBQ, especially when using the oven. For example, I'm currently baking baby-back ...
1
vote
1answer
194 views

Can a jar that has had botulinum food in it be cleaned

If a home canned jar has botulinum in it can the jar be cleaned and saved? If so what is the correct way to clean the jar?

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