All Questions
6
votes
3answers
210 views
What's the best way to keep sushi fresh for the following day?
I like to prepare makizushi in the night so that I can take it in to Uni the following day and have it for lunch. They're made using nori, sushi rice and some vegetables.
What's the best way to keep ...
3
votes
2answers
141 views
How do I avoid dry meat and burned masala and rice in biryana?
I have tried to make Biryani several (3, lol) times using this recipe but never got it right. The meat gets too dry, and the masala and rice often get burned. How can I avoid this?
5
votes
4answers
578 views
What exactly is “vegetable shortening”?
I have not heard about this stuff before.. It is not used in Indian cooking..!
What exactly is shortening?
I read it in a recipe to bake a rose shaped cake and it uses shortening to grease the pan..
2
votes
1answer
59 views
Open Fire Paella - do I need to fry rice?
I often cook a paella outside. I use chicken and prawns. Usually, I fry chicken for 30 mins to brown and cook first - then I remove it. Fry the prawns and remove them, then fry the sofrito. Once that ...
12
votes
3answers
519 views
Is it okay to keep flour in the freezer?
Years ago I noticed I was getting little bugs in the flour that I kept in the pantry. To prevent this, I started keeping my flour in the freezer. I don't do a lot of baking, but I was wondering what ...
3
votes
1answer
83 views
What are “parsley greens”?
I have a recipe that calls for 2 cups of "parsley greens". Is this referring to chopped parsley?
1
vote
2answers
110 views
Can I Use Normal Household Glass Items to Steam Cook Inside Pots?
I have normal glass kitchenware. Stuff like glass rice bowls and glass cups. Assuming that I do not want to spend and store products that would help me steam cook food...is it safe and effective to ...
3
votes
1answer
78 views
Soy milk compared to other bean milks
Is there any reason why soy milk is so popular compared to other bean milks? I mean, there really aren't any other bean milks sold in grocery stores unless you make it yourself. For example, why not ...
-3
votes
3answers
477 views
How can I keep my salad cold in the microwave?
Okay. I have a plate with chicken and salad. I want to heat the chicken, but keep my salad cold. What kinds of food-safe materials could I use to keep food from heating in the microwave?
4
votes
1answer
214 views
what makes red tomato sauce turn orange in colour?
I have noticed that tomato sauce (having started with deep red tomatoes) can turn orange.
The colour change isn't from mixing in an ingredient of different colour such as cream. It seems to occur in ...
6
votes
4answers
396 views
What's the difference between green, white, and red onions?
Being a north Indian, the only onions that I have used and seen others using are red onions. These are used in all Indian traditional dishes.
I have seen green onions and white onions in the market ...
7
votes
5answers
246 views
What's the most efficient way to juice halved lemons and limes?
Between squeezers, reamers, and juicers, what's the fastest way to juice small citruses?
Limes are cheap in my area, so I'm willing to sacrifice juice per fruit if I can get the same volume faster ...
3
votes
1answer
72 views
Does the order of preparation steps for soy milk make a difference?
When making homemade soy milk with a blender, what is the difference between:
cooking beans -> blending --> straining
blending raw beans -> cooking --> straining
blending raw beans -> straining --> ...
9
votes
2answers
197 views
What varities of chili peppers are most commonly used in Italy
I've been reading some Italian (written in Italian, by Italians) cook books and web sites and I find that many recipes call for peperoncini. I thought I knew what these are, but according to this ...
4
votes
3answers
170 views
Is there much of a difference between organic vs. regular olive oil?
I have this idea that if I buy high quality olive oil from non-industrial producers then it doesn't need an "organic" label because olives are pretty resistant and don't require that much pesticide.
...
2
votes
2answers
163 views
New crockpot cook times rule?
Apparently many people really do not like the "newer" and "hotter" crock pots. With the temperature being hotter, many people are reporting their food being burnt.
Thing is because most of the ...
12
votes
2answers
342 views
Does black tea have the the highest level of caffeine? If so, why?
So it's usually said that tea in general has lower levels of caffeine than coffee and that black tea has more caffeine than green tea (which has more caffeine than white tea).
This suggests that the ...
1
vote
1answer
92 views
Refrigerating after reheating?
Yesterday, I got a calzone from a pizzeria, took it home and refrigerated it immediately.
This morning, I reheated it in the microwave and ate some. Then, I put it back in the fridge. Later today, I ...
4
votes
1answer
139 views
Can you use marinade twice if it was first used on precooked meat?
I made precooked frozen meatballs in the crockpot with jelly and honey BBQ sauce. It was really yummy and was wondering if the sauce that's leftover would be ok to marinate some ribs in?
3
votes
1answer
77 views
Why didn't my beer cake cook properly?
I have a beer cake recipe which I've successfully cooked once. Since then, I've had a new oven and just tried to bake it again. It wasn't entirely successful.
It's baked in a 10", round, deep ...
3
votes
1answer
92 views
Right baking temperature
Problem with the right baking temperature. I have a gas oven. To bake a cake I pre heat the oven at 150 C for at least 1/2 an hour while I prepare all the stuff required for preparing the cake . After ...
2
votes
2answers
114 views
Why does soda bread preserve less well than sourdough or yeast based bread?
Most soda bread recipes I've come across (for example, this one) say something along the lines of "best eaten the day it's prepared", "will keep for a day" or similar. This is not the case for most ...
2
votes
3answers
134 views
Too much onion flavor in dip
I've just made a cream cheese, mushroom and onion spread and the onion flavor is way too strong. Is there any way I can reduce it by adding something?
1
vote
1answer
86 views
What is the fastest way / highest temp you made duck confit?
I know I know this is supposed to be a slow thing, but how have you "cheated" and got away with it?
Most recipes calls for at least 4 hours of cooking and at less than 275F. Cooling then re-crisping ...
0
votes
1answer
79 views
shelf life for chocolate chips
Have some semi-sweet chocolate chips.
Been in a bag inside a plastic container in a cupboard for 2 years but expiration date on the bag says that's one year too many.
What's the shelf life for ...
0
votes
2answers
89 views
Vegetable tacos [closed]
I would like an entree that is like beef tacos but has vegetables instead. I'm not talking about a vegetarian beef substitute, but actual vegetables or mushrooms.
I thought about using grains and ...
4
votes
4answers
447 views
How to make crispy/dry potato chips/crisps?
I've tried frying chips a few times, but, even though it's fun and tastes relatively good, they did not turn out like commercial potato chips (such as Lay's). My homemade chips soaked up too much oil, ...
-1
votes
2answers
102 views
Pickle handling [closed]
Pickles - My brother in law has a fit if you touch the pickles with your hands to replace them in the jar. He claims if they come in contact with you it will cause the whole jar to spoil.
2
votes
4answers
119 views
Distributing small amounts of oil around a non-stick pan
I have difficulty evenly distributing oils (butter, chicken or bacon fat, and other oils) around a non-stick pan. Of course I can use cooking spray, but I need a solution for all fats.
If I don't ...
2
votes
2answers
64 views
How to prepare smaller amount of coffee than nominal in Moka pot
I have a 6 cup Moka pot (about 250-300 ml) but I want to prepare a single cup of coffee just for myself. How should I reduce its load - reduce amount of coffee beans and amount of water or reduce only ...
4
votes
1answer
73 views
can I make a dry ingredient waffle mix with dry egg powder & powdered milk?
I want to make a dry waffle mix that you can store and later just add water to make ready. is it possible to do it with all dry ingredients?
0
votes
2answers
105 views
In what proportion should the given ingredients be combined to form a cookie?
These ingredients were listed on a cookie pack available in the market.
I would like to know what combinations of the following ingredients can be used to produce around 200gms cookies?
Wheat ...
1
vote
1answer
88 views
Is it possible to identify the quality of fish after cooking the fish?
One know that a fish is fresh if the fish eye is clear and bulging and its gills is ought to be red.
However, if the fish is being cut into many slices and the fish head was being removed, it would ...
2
votes
2answers
174 views
Homemade flour tortillas without cast iron
My wife and I love making things from scratch, but we're just starting out without a lot of equipment. We don't have a cast iron pan, especially because my wife has a neuromuscular disorder, so she ...
2
votes
1answer
359 views
How long should chia seeds soak?
I am new to use chia seeds.
I soaked them in water for about an hour and there was no significant difference in the size.
As per websites it could grow like 12 times the original size.
How much ...
2
votes
2answers
65 views
Peeling cupcake liner from chocolate mold
I am trying a new recipe that creates a chocolate mold by brushing chocolate inside a cupcake container. The challenge now is to get the paper off the chocolate mold. It seems to be sticking to the ...
6
votes
2answers
97 views
Can I change the flour type of my sourdough starter?
I started my sourdough starter with rye flour.
But after some months I continued feeding it with wheat flour. I feel like there is less life inside than before.
Might it be due to the change in ...
16
votes
4answers
773 views
What is the alternative to a vine ripened tomato?
Having just had a lovely sandwich of Aberdeen Angus beef, vine ripened tomato and horseradish I was wondering if anyone could explain to me exactly what a vine ripened tomato is?
Since all tomatoes ...
4
votes
1answer
90 views
Pickling green peaches: is the fuzz a must?
Last year, I had to thin the fruit on our peach tree to keep the branches from breaking once the fruit matured. Rather than throw away all the quarter- to half-dollar-sized green peaches, I pickled ...
1
vote
2answers
106 views
Freezing bones for stock
Is it ok to freeze a chicken carcass to make stock with another time? And if so, after I make the stock with it, is it ok to then freeze some of that stock or would that be refreezing & thus ...
1
vote
2answers
172 views
Subsitutions for Monterey Jack cheese in the UK
At one point in the US I had some Monterey Jack cheese which was tangy and yummy and delicious.
Here in the UK they also sell cheese labelled "Monterey Jack" but it is bland and tasteless and ...
2
votes
2answers
127 views
What accounts for the softer texture and sharper flavor of Italian ice creams?
I know that Italian ice cream (home made, most of all) doesn't use any stabilizers or gum ingredients.
How can they be made soft, and agreeable to taste?
4
votes
3answers
255 views
chef knives and cutting surfaces
I recently acquired a chef knife.
Alton Brown says I should never use a glass surface to cut, but when I need to cut chicken I don't want to use the wood block because it will be contaminated.
how ...
1
vote
1answer
51 views
How can I create the equivalent of a fresh cake yeast from my sourdough culture?
I essentially want to wash away the excess water and already consumed flour after I've fed my culture. What I usually do is whisk the culture and pour off the excess down to 1 cup. I then add more ...
2
votes
2answers
81 views
Is it possible to make breads using cake techniques?
Is it possible to make bread using similar batters/techniques as cakes? Or why isn't is possible to make breads using similar techniques or batters as a cake?
-2
votes
0answers
56 views
How to prepare delicious dish using tempeh? [closed]
I know that tempeh is very strong protein content. I want to prepare some very delicious and spicy dish in temph.(typical Indian style)
4
votes
2answers
225 views
Vanilla extract vs. Vanilla powder
What is the difference among the vanilla extract and the powdered vanilla?
When I'm making a certain recipe if it required vanilla extract, is it ok to replace it with powder, and what is the ...
3
votes
4answers
348 views
Is corn a fruit, vegetable, or a nut?
I've been debating with my friends whether or not corn kernels are considered to be fruits or vegetables or nuts. To my knowledge, a fruit is a sweet "bubble" (in that it's a membrane with a fleshy ...
2
votes
4answers
336 views
Constructions of Lego Bricks Made of Cake
My friends and I had this idea while drunk one night, to create a big batch of small cakes shaped like LEGO bricks and interlock them into a larger, round cake. Morning came, and we grew daunted by ...
8
votes
9answers
803 views
Substitute to milk in coffee?
I'm looking for a substitute to milk in the coffee... something that will have the same effect on the coffee (tone down the bitterness of a coffee cup) put that wont turn bad after two weeks.
Here's ...
