1
vote
2answers
59 views

preserving leftover cooked rice from Chinese takeaway for processing in a cold salad afterwards

When getting Chinese takeaway, We never eat much of the normal cooked rice that goes with it, always opting for an extra dish of fried rice and/or noodles. My mother usually makes a cold salad the day ...
7
votes
6answers
1k views

Cooking and storing rice for a whole week

I work long hours and my commute to work is about 2 hours long, when I get home, I basically grab a bite to eat and sleep. Recently though I have learned to cook a big portion of a meal to last me ...
2
votes
2answers
80 views

Does tempered chocolate remain tempered and only needs liquefying?

I tempered a few bars of chocolate yesterday and it was a successful experience. Then I stored the remaining in the fridge. If I liquefy it, is it tempered chocolate and can be used as desired or ...
0
votes
1answer
41 views

Storing butter for longer than a month [duplicate]

I have had unsalted butter in the fridge for a while and used it from time to time. Now I realize that's it's been there for many, many months. It tastes fine but is it safe to keep it longer than a ...
2
votes
1answer
72 views

Spilled vegetable oil

Oil that had dripped from a bottle of vegetable oil got on the shelf of my kitchen cupboard. I didn't notice it then put a tray on top, several months later I find a sticky mess under the tray. Is ...
2
votes
1answer
74 views

Searing stew meat the night before

I read the question (and all of the answers) Can I Brown Beef For Slow Cooking the Night Before. I can see how it might be conceived as a duplicate, but I'm not meaning for my question to be. It ...
2
votes
1answer
52 views

How to reduce a sauce at the bottom of a baking dish?

A recipe I'm interested in making asks to bake some vegetables in the oven in a baking dish, afterwards, to reduce any remaining liquid by putting the pan on a stove over medium heat. I'm not sure ...
3
votes
1answer
101 views

Cans are all sealed, but I forgot to boil the closed jars - should I boil them now?

I am relatively new at canning. Last night I made a batch of peach butter using a trusted recipe that I have made and canned before. I sterilized my jars and lids, ladled the boiling peach butter ...
2
votes
1answer
98 views

Cooking smoke safety

Whenever I make burgers (stovetop with cast iron), they produce a high amount of smoke. I usually take extra precautions to ensure adequate ventilation, but I end up inhaling quite a bit a smoke. ...
1
vote
3answers
168 views

Best tool for quickly cutting vegetables into a salad?

I like eating a salad for lunch, but would like to somehow optimize the time it takes to cut the vegetables. My salad usually contains tomatoes, cucumbers, bell pepper, carrot, etc. I could buy an ...
0
votes
1answer
83 views

What is the correct timing when cooking spaghetti sauce from minced meat and prepared tomato sauce?

First, after adding a little oil in the pot, when do I add the minced meat? Then how long do I leave it? Also, when should I add the sauce? (I use a spaghetti sauce already prepared with all stuff in ...
1
vote
1answer
35 views

Quail dries out when cooked

What can be done with quail to ensure that it doesn't dry out when cooked? (note: the other question about tender quail, AFAICT, is specific to braising....my question is more about roasting, though ...
24
votes
8answers
7k views

Is a steak OK to eat if it fell down, but I cooked it afterwards?

If I am cooking steaks at a grill and one of them accidentally falls down on the floor/ground, is it safe for me to wipe it and cook it for a certain amount of time (till it is pretty well done) and ...
3
votes
2answers
99 views

How long can I keep a dessert out of the fridge?

Recently an uncle of mine taught me how to make Γαλακτομπούρεκο, which contains eggs and milk. When I asked him how many hours after it is baked should I put it the fridge, he said that it is Ok for a ...
9
votes
7answers
2k views

How to prevent the chicken breasts from drying out

One of the methods I use to cook chicken in general and especially chicken breast is as follows: put the chicken into a frying pan. Pour 1/2 a cup of water and let it cook on medium heat for as long ...
1
vote
1answer
49 views

Help converting dry milk + milk in recipe

I'm converting a cake recipe for a breadmaker that calls for 180g (3/4c) milk and some instant pudding mix. Wanting to convert it all to basic ingredients, I found an instant pudding mix recipe that ...
0
votes
1answer
53 views

Hot Peppers in Olive Oil Safe? [duplicate]

I chopped up some raw assorted hot peppers, covered them with olive oil and then refrigerated them immediately. How long will they keep in the fridge?
0
votes
2answers
69 views

Accentuating Garlic flavour

I keep losing the flavour of garlic when I cook. For example, I chop up a lot of garlic and put it in a baked bean recipe or I make soup. I have been putting an enormous amount of garlic in these ...
1
vote
1answer
47 views

Marinate pork loin overnight?

I'm looking at this recipe: http://www.chow.com/recipes/30370-cuban-rotisserie-pork-loin-with-peppers-and-onions It says to marinate for 2 hours. Do you think it would be ok to marinate overnight? ...
3
votes
2answers
408 views

How can I word “add bread crumbs until it feels right”?

I'm writing a recipe for publication on a site not written for expert chefs. It's a contest with a very nice cash prize. One of my recipes includes meatballs. My final ingredient is dry commercial ...
1
vote
1answer
73 views

Beverage Cooler vs Small Refrigerator for Raw Chicken?

I'm entering a bazaar and I currently only have a spare beverage cooler (a Daewoo 123 watt beverage cooler) for my bazaar stall. This being the current circumstance, I want to know if a beverage ...
0
votes
0answers
120 views

If bacon tastes like fish, is it still good to eat?

I've had some bacon in the freezer for a few weeks, got it out and fried it up today, and it tastes like fish. Is it still good to eat? No, there was no fish in the freezer No, there was no fish ...
0
votes
1answer
63 views

Does liquorice roots expire?

Four years ago I have harvested some liquorice roots in a field. After a brief cleaning with fresh water I have sun dried these roots for a day. These were very tasty. I kept these in a cardboard box. ...
0
votes
2answers
69 views

Using sal ammoniac (ammonium chloride) for salting fish

Has ammonium chloride have ever been used in any culture/cuisine instead of regular salt for salting fish, or for curing meat in general? How about pickled vegetables or any other food? If no, why ...
0
votes
1answer
72 views

making scalloped potatoes, need to be in oven for 3 hours,what temperature should I have them on

I need to put scalloped potatoes in the oven for 3 hours, what tempterature should I have them on?
1
vote
2answers
91 views

What kind of chili peppers are these?

Having a long weekend, we have some new recipes we want to try. I found this recipe for Fried Green Chili Stuffed With Pork Stuffing . Unfortunately, the recipe doesn't say what type of chilies ...
2
votes
2answers
54 views

How to remove the excessive saltiness from gammon?

I've tried a few time to roast gammon, typically my method is to soak the gammon and then roast for a few hours. The result is typically just this side of editable. I've even tried boiling it first ...
1
vote
1answer
84 views

Opening wine bottle with rounded top using a waiter's friend

For opening non-screw-cap wine bottles I tend to use a "waiter's friend" style corkscrew (i.e. one with a lever that you push against the top of the bottle in order to extract the cork). I recently ...
4
votes
4answers
373 views

How to absorb/remove excess water that you've added to a dish?

My cooking style involves putting a bunch of ingredients (e.g. chicken, rice, mushrooms, tomatoes) in a pot, adding water and seasoning, turning on the heat, and coming back half an hour later. ...
0
votes
1answer
64 views

Does a plain latte have chocolate in it?

I cannot eat chocolate but would like to drink a latte. Is there any chocolate in a regular latte? I know you can get a chocolate latte, but need to know if a plain latte has chocolate in it.
3
votes
2answers
242 views

Do “Best by: XX-XX-XX” foods have an expiration date?

How long will foods that have "Best by: XX-XX-XX" on the product last past that date? I have tried looking online, and all I can find is anecdotal evidence, which isn't very assuring for me since ...
3
votes
2answers
138 views

Heating meat in a microwave

Everytime I heat up chicken in the microwave it tastes pretty strange and has a not-so-appealing odour too.. What is the best way to heat up those leftovers?
4
votes
1answer
96 views

Mayonnaise in stand mixer is very runny

I've frequently made homemade mayonnaise in my food processor following Alton Brown's recipe, and consistently had good results. Last week the food processor was busy with something else, and so I ...
9
votes
3answers
4k views

Do professional cooks use measuring cups and spoons?

I watched some TV shows showing cooks working in their restaurants. I use measuring cups and spoons when cooking almost everything, but do not see any of the TV cooks measure anything. They mostly ...
4
votes
2answers
65 views

Dehydrating herbs - leaves vs. stems

I use my dehydrator to dehydrate herbs such as parsley and dill. I use low temperature (95 F = 35 C) to preserve the taste. The dark-green leaves are usually completely dry after several hours, but ...
3
votes
1answer
127 views

Dealing with frozen ground beef

Last night, I had a small disagreement with my mother. She asked me to cook beef tacos for dinner. However, upon getting to the kitchen, I saw that the ground beef I was going to use was not fully ...
0
votes
1answer
104 views

Good/Bad Soy Sauce

How to tell if the soy sauce is of good quality? Could we tell with the smell and the colour of the sauce? I'm aware the differences of dark VS light soy sauce (See Soya sauce. Are they different ...
1
vote
2answers
218 views

Why does my bread smell like vinegar?

I have some bread that should still be good for few days that now smells like vinegar. There is no mold, ect. on it that makes it look bad. It is store bought whole grain bread with some oatmeal, if ...
8
votes
4answers
1k views

Can I use garlic leaf for cooking?

I planted a garlic clove and now I have a nice garlic plant. The question is: Can I use the leaves to season food safely? The leaves smell like garlic and I wonder if it's okay to use them dried, ...
1
vote
3answers
96 views

Reclaiming a salty curry [duplicate]

I often read that salt is added 'to taste' - and I try to keep adding salt until my curries taste right. However, on occasion my fingers are too big for my pallete, and the dish becomes overly ...
2
votes
1answer
62 views

Could cheese “halt” the tenderness of cooking lentils?

I was cooking some lentils in chicken broth. When the lentils seemed almost done (they had been simmering for 30 minutes or so), on a whim, I added a fair amount of Gouda cheese. There was still ...
9
votes
2answers
647 views

What is the difference in blanching and parboiling?

From the time I was very young and just beginning to cook, I always heard about blanching but never heard of parboiling. I learned how to blanch vegetables to prepare for freezing, removing skins from ...
3
votes
1answer
113 views

What is the correct order to both marinate and velvet the meat?

Velveting a meat is a Chinese technique to coat meat with oil and egg whites and can prevent overcook. In the process, it needs to be left for about 30 minutes in refrigerator for the coat to apply ...
12
votes
3answers
2k views

When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?

I recently trying the flour coating trick before frying it so my meat can withstand more temperature and does not get dried up so easily inside. However, when I rolled the meat with all-purpose flour ...
1
vote
2answers
97 views

How to seal a jar with a jam so that it can be opened without breaking the lid?

When I make a jam, I put it while it's hot into a jar, then close the jar with its lid (a single-piece, screw-on metal lid) and put in cold water. After doing this, I can usually keep the jam outside ...
1
vote
2answers
109 views

What to do with dehydrated potatoes tainted black?

I had many potatoes I wanted to preserve for a long time. Usually the potatoes I keep in my kitchen get rotten after a month or two (and I don't have a cellar to keep them cool), I decided to ...
2
votes
1answer
45 views

Par-Cooking Corn on the Cob in a Microwave

I prefer barbecued corn on the cob, but don't always have the chance to cook it quickly after buying it. I know that fresh corn loses its sweetness fairly quickly if you don't lock it in by cooking ...
1
vote
1answer
40 views

What is the correct conversion of dried whole vs. ground fennel?

I have a recipe that calls for one tablespoon of ground fennel. I only have dried fennel seed. What amount of dried seed should I use?
1
vote
2answers
143 views

Sausage grease in fridge

I forgot a pan with a little sausage grease in the fridge (1 1/2 to 2 weeks). The pork sausages had peppers, herbs and maybe onions in them, the grease is orange from the chilis and peppers. If I ...
6
votes
2answers
187 views

What are the best type of skewers to use for ground meat kebabs?

We like to make ground meat kebabs. I usually use all ground lamb, but occasionally will use a mixture of lamb and beef or lamb and bison. I have tried wooden skewers (both small and large) and ...

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