3
votes
3answers
161 views

Fry chicken with honey

I like to marinate my chicken with honey, orange and soy sauce. My problem is that when I pan fry, with a little olive oil, the pan gets black even before the chicken is done. Burning a little skin ...
4
votes
2answers
73 views

Can you dry out pickle brine to leave a seasoned salt?

Like the title says. Would it be safe and reasonable to dry out pickle brine till it crystallizes? It might have an interesting flavor as a seasoning (the acid from the vinegar, and the salt, and the ...
1
vote
1answer
53 views

How long does unwhipped whipped topping last in the fridge

I have a defrosted container of frozen non-dairy whip topping (specifically, Rich's Rich Whip). How long will it last in the fridge before I whip it? It's essentially a non-dairy substitute for ...
4
votes
2answers
79 views

What cuts are “stir fry beef” and “stewing beef”?

I've seen beef chunks in the store labeled as both stir fry beef and stewing beef, but neither indicate what actual cut they are. I imagine it might vary by brand but what are these usually? Are they ...
2
votes
1answer
60 views

Cooking with ground rabbit

A few months ago I bought some ground rabbit. I had sort of forgotten about it until the other day. I've tried looking up recipes for ground rabbit, but all of the rabbit recipes I've found call for ...
9
votes
3answers
1k views

Dissolving sugar in a beverage

I have a hard time getting sugar to fully dissolve when I'm stirring a cocktail (for example, an old fashioned). I'm using granulated sugar (https://www.dominosugar.com/sugar/granulated-sugar) and I ...
4
votes
1answer
97 views

Glass Dish Baking Temparature

Generally I have heard that most recipes are designed for baking in metal dishes. I have also heard that glass will get hotter than metal, and thus I should cook it at a lower temperature for longer. ...
8
votes
2answers
953 views

“Soften” ice cream to make ice cream bars

I am trying to make ice cream bars using a silicone mold, and the instruction sheet that came with it says "fill the mold with softened ice cream". I was wondering what the best way is to "soften" the ...
1
vote
1answer
29 views

Roasting 3 Stuffed Pork Loins

I am roasting 3 stuffed pork tenderloins together. If the timing for one is 30 minutes, how long should I roast 3? (A digital thermometer will be used to measure internal temp.)
1
vote
1answer
45 views

Preparing slow cooked meats for the next day

This may be a basic question but I have never done it before (I have slow cooked meat before just not for the next day): I want to prepare different slow cooked meats, beef, pork and a lamb leg, for ...
1
vote
2answers
62 views

Dough safety and viability after overproofing

We made dough using the below recipe last night, and realised this morning that we had left it at ~70°F (covered) for ~15 hours. Questions: What would be the symptoms of dough going "bad"? How ...
0
votes
0answers
19 views

How to fix oily modeling chocolate

I made candy melt modeling chocolate for the first time and it is just a bit too oily. Is there a way to fix it? I don't think I stirred it too long but my melts may have been too warm when I added ...
1
vote
1answer
65 views

How to package fresh pasta and fresh pasta sauce

I want to start selling my pasta sauce and fresh pastas (gnocchi and tortellini) in refrigerated compartments of departmental stores. Does any one know how stores package their sauces and fresh ...
1
vote
1answer
39 views

Mung bean sprouts developed a slight purple color on day 3?

I've been sprouting my beans for three days now; yesterday I noticed some had developed a slight purple coloration while rinsing them, photo attached. One of them even went blue-ish, but there is no ...
4
votes
2answers
89 views

Giant Cream Puff shells

The German restaurant where I worked was famous for their 'giant' cream puffs. The shells are at least 6" in diameter and 4" high. I know they used commercial convection ovens to bake them, but that ...
5
votes
1answer
504 views

Difference between fermentation and leavening?

What is the technical difference between fermentation and leavening? Both cause bread to rise. Does fermentation only refer to the chemical process of one substance converting to another, which ...
1
vote
1answer
82 views

Food Safety of “Scavenged” Chicken Stock

I happened upon an article entitled "Please Pass the Scavenged Bone Stock" and discovered that there are many different opinions out there about the propriety of saving chicken bones for stock. The ...
1
vote
0answers
60 views

What foods can I use to get the maximum volume of cooked food and stay under 600 calories? [closed]

I need to create a meal plan that has very specific restrictions. The meals are for "fast days" in one of those fast and feast diets. The limit for the day is 600 calories. I am aiming to produce a ...
2
votes
2answers
58 views

how to cook on a low and high oven

Our gas range oven gives us only the option to choose high or low and I'm not sure how to use it and the recipes online are hard to do because they specify the exact temperature. To summarize really, ...
0
votes
0answers
35 views

Glass Top Range Not Turning On [on hold]

We had some work on our ceiling in the kitchen with a lot of dust and grains of drywall coating the glass stove top(Whirlpool). Tonight it does not turn on.Can it get clogged? Is it fixable? It ...
0
votes
1answer
45 views

Why do my scones turn out too oily?

I like making scones to go with my chili, but they always seem to be too oily. I like having well browned scones, but I can't seem to do that without oil. I have tried using paper towels but the oil ...
4
votes
2answers
90 views

What is the best way to cook chicken for enchiladas?

I'm new to cooking and I'm cooking chicken enchiladas and obviously I want to shred the chicken. Most recipes say to use a slow cooker, but some say boil. Why would one be better than the other? I ...
3
votes
2answers
51 views

Whole Wheat Breads Dough Conditioner

I do a lot of cooking with 100% freshly ground whole wheat, and have noticed that it often is not very well conditioned. For example: My whole wheat tortillas are never flexible, even when I ...
6
votes
2answers
115 views

Is there cultural variations on what is consider offal?

Is there cultural variations on what is consider offal? My mother bemoaned to me the other day that when she was young ox tail was not considered 'real' meat and that when beef was culled on the farm ...
-1
votes
1answer
55 views

Orange peel loose/baggy around orange: Is that a problem?

I bought a bag of oranges a couple of days ago and on a couple of oranges the peel was baggy and loose around the orange. Are those particular oranges any good? What causes that?
2
votes
1answer
111 views

Mustard substitute

My husband just found out he's allergic to mustard. Are there any substitutes for it? It's a staples in my kitchen and he loves it. Edit for clarification (was in the original question): Husband ...
0
votes
1answer
52 views

My Yakisoba came out bitter! How can I reduce the bitterness?

We made this Yakisoba recipe last week, but the noodles came out tasting more bitter than we'd like. I added soy sauce to mine, but that mostly just drowned out the bitterness. What can we do with ...
1
vote
1answer
58 views

How to increase the temperature of my double boiler?

I have a double boiler that I wish to use to prepare a batch of fudge. The recipe I am using calls for heating to 240°F (=116°C), but a double boiler is limited to the boiling point of the working ...
-2
votes
1answer
122 views

What happens to bread dough when you put it in the oven?

I ask this question because I see there are a lot of misconceptions all over the internet and different food websites' forums.
0
votes
2answers
66 views

How to change this frosting recipe to get a thicker result?

Making chocolate cake and frosting per recipe below from Hershey's recipe. The frosting we made is a bit too liquidy to put on the cake, more like icing. is there a way (or even hack) to make it ...
3
votes
1answer
19 views

How long can I freeze uncooked rice noodles for ( not dried but in sealed bag )

I live in a rural area and don't have transport so when I get chance to shop I tend to buy in semi bulk and I bought several packs of rice noodles ( not the dried ones ) and put them in the freezer. ...
1
vote
2answers
57 views

My commercial made chapati becomes britlle within 12hrs

I manufacture commercial chapatis. It is packed in 25nos together in a butter paper and lastly in a polybag. These are marketed . However, the chapati becomes britlle, crumbles after 14hrs. I am ...
2
votes
1answer
52 views

Why are my olives discolouring in their brine?

Olives are in 10% saline solution for 4 weeks. They are black kalamatas. Notice they are losing the black colour and are now splochy. Why is this occurring? Thanks
0
votes
1answer
46 views

Why would this pastry cream have an eggy smell?

I tried making a dairy free pastry cream but it came out with a strong eggy smell at the end. I may not want to use it depending how bad the smell is after is cools completely in the refrigerator. ...
2
votes
1answer
24 views

Can I add mint flavoring to ready made royal icing?

I have a 250g block of black Regalice from Redshaws. I want to flavor the icing with a concentrated peppermint flavoring. Only a very small amount to achieve a subtle hint of mint, the icing is just ...
3
votes
2answers
122 views

Using Canned San Marzano Tomatoes Vs. Regular Canned Tomatoes

I have never used San Marzano tomatoes yet. I recently bought a cookbook and most of the recipes call for San Marzano Tomatoes. They are more expensive. Is it really worth paying the extra money for ...
1
vote
1answer
22 views

temperature and time to cook a 9" round frozen Chicken Pot pie

What is the best temperature and time to cook a 9" round frozen chicken pot pie.
0
votes
2answers
52 views

Using Italian Bread for French Toast?

Would this be weird? The bread says it has garlic but that's the only "Italian" ingredient I see.
1
vote
0answers
20 views

Timing problem! [duplicate]

I keep trying to use my slow cooker. I follow the recipes...put pulled pork in for the recommended 8 - 10 hours on slow....and then...it's still hard...I have ended up microwaving it...or leaving it ...
0
votes
0answers
7 views

Soaked Dried Beans [duplicate]

If dried beans that have been seasoned with garlic, salt and bayleaf and has fermented while soaking for 24 hours in the crockpot. Is it still safe to cook?
0
votes
2answers
71 views

Which materials used for plates absorb microwaves?

I was thinking about getting plate that can be safely heated by microwave. What material should I look for? My point is to (partialy) turn microwave into induction heater. Plate like this is already ...
0
votes
0answers
44 views

Diet coke chicken recipe safe when heating the artificial sweetener contained in the diet coke during the boiling process?

I'm on the Atkins induction week, which means my food choices are limited. One of the recipes I found suggested a recipe which involved Diet Coke chicken. Which basically is boiling chicken in diet ...
1
vote
2answers
91 views

Can I use a nonstick or stainless steel pan to bake a cake in a microwave

Can I use a nonstick pan or a stainless steel pan to bake a cake in a microwave?
-5
votes
1answer
43 views

What is the difference between chicken cubes and ground chicken?

I need to order from a menu where both chicken cubes and ground chicken are choices. What's the difference?
2
votes
0answers
31 views

Wasabi (peas) brussel sprouts?

I was wondering how successfully the formula of wasabi peas can be applied to other green vegetables? I'm familiar with them as a snack in some pubs in England, the peas become hard and crunchy, and ...
2
votes
3answers
49 views

(How) can I store and cook leftover rice so it isn't soggy? [duplicate]

My wife and I like Asian meals (Curry, Niku Jaga, et cetera) and without fail we tend to make more rice than we need. I would encourage her to cook less rice, but a preferable solution would be to ...
1
vote
1answer
71 views

Marinade with or with out sugar?

I want to marinade some meat to infuse with some flavors. (Ribs as it happens, with liquid smoke, whiskey, orange liqueur, spices) I was about to put in some brown sugar as well; but I was wondering ...
2
votes
1answer
35 views

Will my double crust for a fresh uncooked chicken pot pie get soggy if left in refrigerator overnight?

I am making 8 chicken pot pies with a double crust in a 9" round aluminum container as gifts for friends to take home and cook themselves or freeze it. I will pre-prep the filling on a Friday and ...
3
votes
1answer
178 views

Are avocado seeds edible?

I've seen article about great benefits of eating avocado seeds. And another here. Does it mean avocado seeds are edible? How do you eat it then? On Wikipedia page we can read: Avocado leaves, ...
4
votes
2answers
134 views

Why does my dough always need more water than the recipe calls for?

It seems that every dough recipe that I try ends up needing more liquid than the recipe calls for. This applies to pasta dough as well as bread dough. I don't think I've made but one recipe where the ...

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