3
votes
2answers
131 views

Ingredient Identification: Hong Kong restaurant spicy spice

I was at a fast food restaurant in Hong Kong which was apparently popular for its spicy dishes - there were cartoons on the walls and lots of red peppers everywhere. It looked like a chain, sort of ...
0
votes
1answer
42 views

Can you substitute honey for sugar in a pickling brine?

That's about it. I want to make some vinegar pickles (from the Momofuku cookbook, if it matters). My partner is on a diet that forbids refined sugar but allows honey. Will honey work for this purpose? ...
1
vote
1answer
38 views

Ceramic crock pot - No cracks, but looks like coating is spotted. Can I fix it?

I made beef stew in a crock pot for the first time, and didn't realize I shouldn't store the food in the ceramic pot. No cracks, but looks like coating is spotted. Can I fix it?
0
votes
1answer
37 views

active dry yeast and rapid rise yeast [duplicate]

My recipe calls for 1 packet active dry yeast. All I have is rapid rise instant yeast. How much instant yeast do I use in substitution?
0
votes
1answer
84 views

What is hunter's chicken

My long held opinion of this was that Hunter's Chicken was chicken breast, stuffed with cheese, wrapped in bacon and, occasionally, with barbecue sauce over the top. Recipes like these seem to agree ...
1
vote
2answers
75 views

Braised short ribs differ in texture when on stove top vs in oven

I've made braised beef short ribs several times previously and I've found that when they're braised on a low flame in a cast iron pot over the stove, they ended up being more tender compared to those ...
4
votes
2answers
62 views

roasting potatoes at low temperature

Has anyone successfully roasted potatoes at the same time as slow-roasting meat? I usually par-cook my potatoes then roast them for an hour at 180 degrees C to finish/crisp, but when I'm slow roasting ...
2
votes
1answer
69 views

What is this black stuff coming off my George Forman grill?

I bought this George Forman Grill with detachable trays that are supposed to be dishwasher safe. I noticed that after the dishwasher there's this black soot on them. What causes this? Is there anyway ...
2
votes
1answer
37 views

meatballs refrozen, safe to eat

freezer broke and i did not find out until all the items, meatballs in a bag, vegetables had defrosted, however, there was still ice and ice water from the ice accumulated during the months and the ...
2
votes
1answer
76 views

Can a bloody orange be half bloody?

I've got a "sanguino moro" (bloody/red) orange, but it appears to be only half-bloody, as in the photo below. However all figures I've found on the internet show oranges that are purely red inside, ...
2
votes
2answers
84 views

How to best keep a bunch of coriander fresh?

I bought this bunch of coriander at my local fruit shop. What is the best way to keep it fresh as long as possible? I usually cut off about 1 cm of the stems and then put them into a glass of water, ...
1
vote
0answers
19 views

Buttermilk safe to use? [duplicate]

I have a container of sealed/unopened buttermilk that has been in my refrigerator with an exp. date of 1/27/2014. It is now 3/14/2015. Would it still be safe to use in baking?
1
vote
1answer
33 views

Maintaining Sourdough Starter

Given the time of year and my home's shoddy heating, I opted to put my starter on top of the clothes dryer to keep it warm. With five people in my family it gets regular use, especially towards the ...
0
votes
0answers
18 views

Baking bread in smaller pans bake time question

I usually bake my bread in loaf pan size 7/3.5 depth 2"and bake for 60 Min. I have to make a large number of loaves so will use pan size 5 3/4 x3 x 2 1/8 so how do I adjust for the cooking time or ...
2
votes
0answers
36 views

Adjusting baking powder to work with almond milk

A family member has a dairy allergy so we often substitute non-dairy milk in recipes. Most often, this is almond (it's what we have in the house for the kids to drink, and is therefore always on ...
1
vote
0answers
44 views

The difference between suet and tallow?

I just received a couple kilograms worth of raw lamb suet from a butcher free of charge. My understanding is that the fat surrounding the kidney (which this is) is suet and that rendered fat (starting ...
1
vote
1answer
58 views

Slowing motor and electric smoke coming from Magic Bullet blender?

I have a Magic Bullet blender at home and I have been using it for the past month or so everyday to make some smoothies. I always blend fruit (both frozen and fresh). I'm not sure if the contents that ...
2
votes
1answer
37 views

Making a 2 ramekin recipe into an 8 ramekin recipe: Do I change the cooking time?

I've read answers about doubling a casserole recipe in a larger container, or putting two cake pans in the oven instead of one. But what about a recipe that asks you to put your ramekins into a ...
3
votes
2answers
119 views

Can you make bread with the yeast in beer?

I am looking to make some beer bread by substituting beer for water in some of my favorite recipes. I have heard that beer has yeast though, so I was wondering if the yeast in beer would work to ...
3
votes
1answer
58 views

How do I make sure spice mixes don't make my curry grainy?

I'm making a curry, with an unknown dry mix of spices (smells remind me of cumin, turmeric and cinnamon) in the form of a powder. When I've used it before though it's ended up grainy. Have I been ...
3
votes
1answer
65 views

Maintaining Sourdough Starter - Are potato flakes/water necessary?

I just got some sourdough starter going with the Oregon Trail, and it seems to be doing quite well. However, the guide calls for using potato flakes or potato water to feed it- having neither, I hoped ...
0
votes
1answer
56 views

New to cooking - how long to cook chicken breast pieces in a wok? [duplicate]

just wondering, how long should I cook chicken breast pieces in a wok over medium heat for? They're around 1cm thick chicken breast pieces. I tried cooking them today and although they looked white, ...
6
votes
1answer
244 views

Why do fry cooks use water to cook burgers?

I'm sitting at a diner and I'm curious if there is a reason as to why the fry cook cooked my burger the way he did. The process is different from the one I'd use at home. The cook put the burger on ...
3
votes
3answers
118 views

When is it best to do stretch and fold versus mechanical kneading?

I have recently starting making bread using the stretch and fold technique, getting much better results in terms of crumb than previously using my kitchen aid and mechanical kneading. I'm wondering ...
6
votes
2answers
110 views

Does “1 lime leaf” mean a pair of leaves, or half a pair?

It has come to my attention that one of the common names for the lime leaves common to Southeast Asian cuisine carries a strongly offensive connotation. For more information, I recommend reading this ...
7
votes
3answers
316 views

Do induction cookers increase risk of cracking cast iron?

I recently purchased a counter-top, one element 1800W induction cooker, mostly just to see how well the technology worked compared to my gas range. I took it out of the box and immediately threw ...
2
votes
1answer
60 views

Can I make Irish Brown Bread using a covered loaf pan?

Have a recipe for Irish Brown Bread that says to use a shortening pan & mentions the lid. Would a loaf pan with foil over the top work the same way?
13
votes
2answers
2k views

What does “de-bearding” mussels mean?

Have come across this in quite a few recipes, that mussels need to be cleaned and de-bearded. First time cooking shellfish so just want to be sure I know what they're talking about. Thanks.
2
votes
1answer
96 views

Where to get fresh rose petals( rosa demascena) that are organic and/or pesticide free

I need to make rose water and therefore need fresh rose petals (rosa demascena) that are organic and/or pesticide free. Is there any place to get these in the uk?
1
vote
1answer
62 views

Maximum cooking time for beef joint in slow cooker?

I usually cook a joints of beef by browing it in a pan and then putting it in the slow cooker all day (about 8 hours) completely submerged in stock. At the weekend I have family coming over, so the ...
2
votes
1answer
59 views

Hot vs Cold Chinese culinary standards

Is lamb chops cooked in frying pan considered hot (Yang) or cold (Yin) by Chinese culinary standards.
1
vote
3answers
128 views

Is it a known technique to serve hot crispy-crust sandwiches on edge?

So, I'm not a chef and there are few foods I'm good at cooking. Grilled sandwiches, however, I would say are one of these few. Of course, for such sandwiches, with grilled or toasted bread, the ...
2
votes
2answers
80 views

Non-glass baking containers for both microwave and oven use

Are there any lightweight baking containers that can be used in both microwave and oven. I have bought prepared meals in these but have never seen them for sale. I do not want glass.
4
votes
2answers
92 views

Trimming ends off snow peas

I'm curious if it is customary to trim the ends off snow peas or should I just leave them on and eat them. I always clean them but it is time consuming. The picture shows an untrimmed one on top and ...
1
vote
2answers
50 views

what is the best method to coat biscuits in chocolate

I have made some Anzac biscuits and would like to coat half of the biscuit in chocolate. Is it best to use a butter knife or dip them in a bowl of melted chocolate. Do you then place on baking paper ...
1
vote
1answer
51 views

Best heat source for fondue? Will an induction cooktop work?

I recently visited a fondue restaurant, which had a cooktop built into the table. By all appearances, the cooktop appeared to be an induction cooktop, but I wasn't sure; it could have simply been a ...
0
votes
2answers
109 views

Forgot to put brown and white sugar in cookie dough

I made cookie dough. I already put white chocolate chips and so on. I forgot to put in brown and white sugar... How can I fix this?
0
votes
0answers
67 views

why do hand held can openers stop working so quickly

Is there any way to fix or adjust a hand held can opener? I keep buying new ones bcz they won't roll correctly on the can lip,within a month of buying them..
0
votes
0answers
16 views

Which Maizes should be boiled, and which roast?

Which Maizes should be boiled, and which roast?
0
votes
0answers
19 views

Unrefrigerated raw beef almost 6 hours [duplicate]

I left raw marinated beef unrefrigerated from about 4:20-9:50, so about 5.5 hours... It was about room temperature when I touched it It was also only about one serving in a tight ziplock bag I asked a ...
1
vote
2answers
76 views

Does lime juice make jalapeños less spicy?

I make guacamole with a whole jalapeño and the last time it was hard to mash so I poured lots of lime juice in this time. It was hardly spicy at all. Did the extra lime juice make it less spicy?
2
votes
0answers
64 views

How do I make dosas smooth and shiny?

I tried my hand at making dosas for the first time this weekend. I was following this recipe for the dosa batter. I soaked the dal and fenugreek seeds together and the rice by itself. The rice and ...
8
votes
2answers
1k views
4
votes
2answers
145 views

How does the order of mixing ingredients affect the resulting cake?

I wanted to bake a Devil's cake yesterday. I got my recipe from a trusted book and I was surprised to see that the order of mixing was as follows: sift together flour, sugar, baking powder and salt, ...
1
vote
2answers
87 views

Flank steak came out chewy this time. What's to blame?

I have stir fried flank steak about 5 times now, but this time it came out really chewy. Is this because I may have cooked it longer than usually? Or is it the meat or some other factor? Here is ...
3
votes
5answers
327 views

What's the most effective way to mix a jar of natural peanut butter?

When you buy a jar of natural peanut butter, it typically has a layer of oil on top, which has separated: Mixing it can be messy and time consuming. Aside from slowly and patiently mixing it with ...
7
votes
4answers
877 views

Are bubbling preserved lemons a sign of spoilage?

I recently made preserved lemons using a recipe from Jerusalem: The Cookbook. Having poked around a variety of recipes online, it's pretty much the same as all the rest: Lots of salt, squeeze out the ...
1
vote
1answer
63 views

What is crusty loaf bread?

I have a recipe for garlic crack bread (pull apart bread) that calls for a crusty loaf, preferably sourdough or Vienna. I have looked in the bakery sections and can not find. Is there possibly a ...
2
votes
0answers
55 views

Butter clarifying mixing mistake

During the making of clarified butter, I mistakenly mixed the oil and protiens in the pot with a wooden spoon. So I have an emulsion now. I was thinking, that the oil and the rest will separate ...
2
votes
2answers
85 views

Freezing of Meat

How do you calculate the work reqd for freezing meat from normal temperature? What would be the capacity of a freezer to freeze 1500 kg. meat?

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