3
votes
1answer
92 views

How can I avoid getting swindled? How can I detect polyphosphates in fish fillets?

Fish fillets are treated with polyphosphates for several reasons, but mainly to increase their weight (and hence the profit). According to this FAO paper: The first and universal effect of all ...
6
votes
1answer
56 views

Why has my honeycomb toffee set in layers?

I made honeycomb toffee today, but it's set in 'layers'. The top is crispy and bubbly, as it should be, but there's a layer on the bottom of chewy sticky toffee without bubbles. Can anyone tell me why ...
3
votes
1answer
90 views

How does irradiated beef spoil?

So I usually buy irradiated beef. From what I understand, the beef is packaged, sealed, and the absolutely blasted with radiation. I'm a nuclear engineer for a living, so I know that most things ...
2
votes
3answers
774 views

Is there a difference in tepid water and lukewarm water?

Is there a difference in tepid water and lukewarm water? Are the terms interchangeable?
1
vote
3answers
91 views

Why does my pan always splatter when I make chicken breasts?

I've been cooking for myself since summer started and have been pan-frying a lot of chicken breasts in Sunflower oil. They taste great, but from about halfway through, there's a TON of splattering. ...
1
vote
2answers
139 views

Sous-Vide Chicken Thighs - Effect of temperature swings?

Perfect fried chicken is the Great White Whale in my kitchen. It seems I've tried everything, well almost everything, I have not tried sous-vide. I'm still on the fence as to whether I'm going to ...
0
votes
1answer
102 views

How many hours can you store raw eggs in warm car?

I many times wonder if I can buy eggs now because not going directly to home. The temperature in cars is often very high (probably more than 40 C at direct sunlight). This answer talks about ...
1
vote
2answers
66 views

Will mustard seeds soften in a sauce?

do mustard seeds melt into a dish if they are an ingredient in making a sauce? if not, would they be strained out after a specific lenght of time? Do they get softened in liquids? I wanted a sauce ...
0
votes
0answers
46 views

Stains off of a glass top stove [duplicate]

I have tried a number of the solutions listed on my stove top to no avail. The stains are white, like water stains & I can't figure out what they could be. Any suggestions?
8
votes
1answer
151 views

When adding eggs to scratch cake batter, why are you supposed to add them one at a time?

When making a cake from scratch I have always added my eggs one at a time, mixing in between each, because this is how I learned from my mother. I just can't remember why this is supposed to be ...
1
vote
0answers
76 views

Double Layer Piping Tool

Is there such a piping(?) tool that can output two types of dough at the same time whereas one of the dough is a pate a choux and the other dough is some cookie dough. The pate a choux would be ...
6
votes
1answer
945 views

Can flour be used interchangeably with starch?

I don't know if the question I'm asking is suitable for this site, but can the word flour be used interchangeably with starch?
1
vote
1answer
31 views

How can I accurately adjust for salt when using a “seasoning blend” or other ingredient that contains salt?

I'm making fried chicken. I'm sort of following a recipe that adds 1 TBS salt and other seasonings to buttermilk to brine the chicken, and then adds 1 tsp salt and other seasonings to the flour ...
0
votes
0answers
17 views

How is bread flour different than other flours? [duplicate]

I have recently taken to making bread. The first time I went to the store to buy some flour I was a bit confused with all the choices. Many of my recipes call for flour bread but I don't know what the ...
-1
votes
3answers
126 views

How do chefs come up with recipes for good food?

I have been cooking for some time now, but I have always been a sort of recipe follower. I know the basic composition of flavor components (sweet, sour, umami,...) but I have never been able to come ...
0
votes
1answer
70 views

Tetrasodium pyrophosphate

How do I use this ingredient in making marshmallows? I've tried all other recipes and they just don't come out like the store bought ones. They also don't roast like them to. Instead the just melt.
20
votes
2answers
5k views

Coca Cola's Secret Recipe

If only two executives know the secret recipe of Coca Cola at any one time, and it is so well guarded, then how do they manufacture Coca Cola in plants without giving away this secret to the workers?
2
votes
3answers
104 views

Knife heat treatment

I visited a chef knife shop and spoke to the owner. He mentioned that he didn´t like Shun knives because they become dull so quickly due to bad heat treatment. When I asked him about details he ...
7
votes
2answers
325 views

When using fresh corn in place of canned or frozed, should I cook the corn first?

I have a couple recipes that call for frozen or canned corn. If I want to use fresh corn instead, should it be cooked first or will it cook with the rest of the ingredients (like a casserole for ...
6
votes
3answers
106 views

How to keep celery crisp?

I like celery, but it seems to go limp very quickly when I buy it. What's the best way to store it to keep it crisper longer?
1
vote
1answer
50 views

added more yogurt to curry - can I fix it?

I've accidentally added more yogurt than I should've (I tipped the box of yogurt rather than spoon it out) and now the flavour / smell of yogurt and its sourness are overpowering and coming through. ...
4
votes
2answers
209 views

Turkish coffee foam

Hello Turkish coffee lovers, Could anyone tell me how I can have a lot of good coffee foam? When I boil it 3 times, all the foam is gone. I want to make a coffee similar to this:
5
votes
2answers
181 views

How to make frosting very white, fluffy, and shiny?

Given a typical recipe for frosting (preferably cream cheese), what can be done to make it fluffy and shiny -- even in a chilled state? I've noticed that my cream cheese frosting tends to do this if ...
3
votes
3answers
318 views

How to make more than one good cup of coffee with a moka pot?

I have a moka pot I'm really happy with the coffee from this. However, after I've poured the first cup out, if I leave the heat on (however low), the coffee gets a metallic taste to it. If I turn ...
2
votes
2answers
92 views

Fiber Drink that are homogenous solutions

I have come to know fiber as either insoluble fiber, which doesn't disolve completely in water, and therefore doesn't make a homogenous solution, or soluble fiber, which does dissolve but also gels ...
1
vote
2answers
71 views

What type of noodles absorb most amount of liquid?

Sometimes when I have noodles in broth, there is little or no taste to the noodles. It's almost like the noodles were already "saturated" before they were put in the broth, making them unable to ...
0
votes
2answers
66 views

hardened residue after high heat cooking (carbon steel and cast iron)

Here is my one month old De Buyer pan: I've seasoned it off and on in the last month at least 10 times, using thin layers of oil and on the stove top. It's very dark brown to black over the entire ...
4
votes
1answer
110 views

How do I use tamarind powder?

If a recipe calls for tamarind pulp/paste/concentrate, can I substitute powder? If so, how much tamarind powder should I use?
0
votes
1answer
57 views

Can I used lemon juice in place of ascorbic acid in canning peaches?

Went to can my peaches and it's seven miles to the store....can I used lemon juice in place of ascorbic acid?
1
vote
2answers
56 views

How can I keep fruit salad fresh longer

I eat every morning fresh fruit, so every morning I peel and cut it. What can I do to prepare a big bowl and the fruit will stay fresh for a few days and which fruits are best to keep.
0
votes
1answer
45 views

Can I substitute green cardamon for black cardamon in curry?

There is a curry recipe I am following right now and it says i need black cardamon. I live in an area that is a little difficult to buy all the indian spices. My local market only sell ground ...
0
votes
0answers
54 views

Is it feasable to make gummy bear that have the same physical properties as regular ones without using gelatin?

I'm looking for some first hand experience with this thing. Most vegan gummy bears and similar candy use agar-agar instead of gelatin but the end result is nowhere near the original. The candy tastes ...
5
votes
3answers
307 views

Why is supermarket bread soft?

Nearly all "good" bread (from a traditional bakery, made at home by a competent baker) comes with a thick, hard crust. However in every supermarket there are shelves and shelves full of soft (white, ...
2
votes
1answer
45 views

Balancing out a good souffle and burnt cheese on top

I have a souffle egg recipe that calls for grated Parmesan cheese on the top. I want to also have the cheese slightly burnt without having the souffle collapse. Is there a way to do this? My ideas: ...
1
vote
2answers
127 views

How to prevent fat splashes when I fry a burger?

The question How do you grill a perfect burger? tells me the best solution is to fry not grill, but I find frying makes such a mess I spend ages cleaning up afterwards. So I grill burgers using my ...
0
votes
1answer
30 views

Asian toasting seeds

if a recipe says Asian toasting seeds how can I find out what is in the mix? Is there a definite selection of seeds and in what ratio? I have seen pouches for sale on the net but would like to make up ...
3
votes
1answer
96 views

What are the colored pieces inside cupcakes called?

I have been searching and searching online but can't get the answer. Inside cup cakes, without the frosting, you can find some colored sweet pieces of "I am not sure what", but they look like pieces ...
1
vote
1answer
70 views

using somthing besides onion in recipies [duplicate]

So I was a cook and now I can be and have to reshape how I cook I became highly allergic to onions about 4 months ago and I'm having a hard time replacing them in so recipes I have tryed garlic but ...
3
votes
3answers
96 views

Can I freeze Tzatziki sauce?

I've got a bunch of cucumbers from my CSA and one can only make so many pickles in a season :) Can we prepare a large batch of tzatziki sauce and freeze it to use later? Cucumbers have a lot of water, ...
1
vote
2answers
60 views

How can I clean the brush that I am using for burnt pots?

How can I clean the brush that I am using for burnt pots? It is black and greasy..
-1
votes
2answers
88 views

Which nuts are typically paired with raspberry and white chocolate? [closed]

I repeat: Which nuts go well with raspberry and white chocolate? I was just wondering about typical combinations that are known to go well with raspberry and white chocolate. Like regular chocolate ...
0
votes
0answers
98 views

How to make this shawarma hot sauce?

I'm not sure how to ask this question so bear with me. This shawarma place nearby has this amazing hot sauce but I have no clue whats in it! I want to re-create it if possible. I talked to the clerk ...
4
votes
1answer
137 views

Why isn't my bread machine making any bread?

I bought a new 1-pound bread machine. After many tries, the machine has yet to make any bread. I am using all raw ingredients, as the local supermarket does not sell any bread machine mixes. I tried ...
24
votes
9answers
4k views

How do I make prettier fried eggs?

I have no problem cooking fried eggs to my desired doneness or keeping them intact while cooking and serving. But eggs cooked by professional chefs and diner line cooks look like this: The white ...
2
votes
0answers
177 views

How did egg-centric dishes become “breakfast only” food in American cuisine? [closed]

Eggs are great. You see eggs in lots of dishes in American cuisine. Egg salad made from hard-boiled eggs is an American cookout standard. Fried eggs often go on burgers; poached eggs frequently find ...
-1
votes
2answers
61 views

Calories in a lava crunch cake

From where do the most of the calories in a chocolate lava crunch cake come from? From the crust or the molten chocolate that's inside?
0
votes
5answers
159 views

Ways to Store Carrots for more days

I recently brought a whole 2KG bag of carrots. They seemed fine the day I brought, but eventually, the skin of the carrot evolved to a black layer. However, when I peeled them off, the carrot looks ...
6
votes
2answers
123 views

Quick pressure release vs natural pressure release

I have read recipies that suggest letting the pressure naturally release when cooking grains in a pressure cooker. I've always just released the pressure quickly through the pressure relief valve. ...
7
votes
1answer
115 views

What are the fault tolerances on the FDA food handling guidelines?

Sometimes I have suggested that food that sat out a little longer than optimal may be safe to eat. Granted, this is based on my experience, and I always qualify that it shouldn't be served to ...
9
votes
3answers
3k views

What is the reason that an ice cream scoop can't go in the dishwasher?

I have an ice cream scoop that is labeled with something like: Do not immerse in water hotter than 140 °F / 60 °C. Do not wash this item in the dishwasher. What is the real reason for ...

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