0
votes
0answers
19 views

Waring Pro DF280 Deep Fryer Temperature Range?

Does anyone know what the temperature range is of this deep fryer? I looked and it mentions 375ºF as the max, but what's the min?
0
votes
0answers
26 views

Need solution for increasing shelf life for my hot sauce recipie that requires cooking and refrigeration [duplicate]

I have a family salsa recipe emanating from my father in Texas which requires cooking and subsequently, refrigeration. I am trying to ascertain a logistical solution in order to be able to sell units ...
2
votes
0answers
68 views

How long do “quick” pickles last unrefrigerated?

I'll be opening a fried pickle concession stand in the next year. I want to make my own pickles because I'll be cutting them a way you cant buy from a store. I am using a quick pickle method right now ...
1
vote
1answer
54 views

Can I add vanilla to pastry cream after its cooled?

I forgot to add the vanilla at the end of making my vanilla pastry cream for eclair cake. Can I add it now after its been in the frig overnight? I'm going to fold in whipped cream also.
1
vote
1answer
80 views

Is it possible to make yoghurt at home with dairy-free milks (soy, coconut, etc)?

I regularly make my own yoghurt from cow's milk by adding live yoghurt and leaving it to incubate for a few hours. Is it possible to make dairy free yoghurt (from soy milk, or coconut milk, or other ...
1
vote
3answers
117 views

How do you get garlic to stick to green beans?

When sautéing green beans (or snap peas, asparagus, etc) in butter with garlic, how do you get the garlic to stick to the beans?? I've tried varying the amount of butter up and down, and I've even ...
2
votes
2answers
60 views

What should the consistency of pudding be?

Like the title suggests, I'd like to know what should the consistency of a (chocolate) pudding be. We don't actually have "pudding" where I am from, so I am having trouble deciding if I have made a ...
1
vote
4answers
178 views

Physical method to season steaks

When seasoning steaks I use many different dry spices etc. What is the best method to apply spices to the meat without having to flip the steaks many times or have to wash my hands many times?
1
vote
2answers
123 views

Is unrefrigerated kimchi safe?

As the question states, is kimchi still safe to eat after spending a few hours unrefrigerated, the time it takes me to get home ? I'm mostly concerned because my commute home involves time in a ...
2
votes
1answer
70 views

How do I prepare a pizza stone? [duplicate]

I did nothing to it before I cooked my pizza, and the pizza stuck bad. I need to know what I was suppose to do, and I need to know how to clean it properly?
2
votes
1answer
106 views

Why are there caraway seeds in rye bread?

I love rye bread, so something I have always wondered about is why there are caraway seeds in it. It seems to be some kind of tradition.
5
votes
2answers
176 views

Are there reasons to use olive oil when roasting food at high temperatures?

I see many times chefs choosing olive oil as the fat for cooking recipes that undergo heats of 400f+ (very much above the smoking point of refined olive oil) for 30 minutes, and its virgin olive oil ...
1
vote
1answer
56 views

How do you fry a fat, uneven salmon filet?

I can nail a decent medium rare salmon filet. But today the salmon I have bought turned out to be really fat - like 2 inches in height. Its sides have very steep slopes so its bound to cook unevenly. ...
0
votes
0answers
23 views

Sous Vide Chicken was left out-safety question [duplicate]

I cooked 2 lbs of chicken breast with lemon and dried rosemary in a vacuum-sealed bag for 3 hours at 140F/60.0C. At this point, I submerged the still-sealed bag in a water bath of approximately 1/2 ...
0
votes
3answers
51 views

Is there a good test for whether a flat-top stove is working correctly?

I live in a rented apartment, and I'm having an issue with the stove. The stove is one of those electric flat top stoves. What seems to be happening is that at least one of the elements, when ...
0
votes
2answers
33 views

Is it safe to refreeze a tuna sandwich? [duplicate]

I made a sandwich two days ago that consists of white bread and canned tuna. I put it in my freezer immediately after making it and it stayed there until today. This morning I took it to work, ...
36
votes
7answers
15k views

Are carrots dyed orange?

I was in the supermarket and I noticed that one brand of "organic" carrots was a very pale orange, but another brand of carrots was bright orange. Is this color difference because the carrots are ...
3
votes
2answers
387 views

How to make mint syrup with minimum water?

Serious Eats recently ran a recipe for essentially water-free lemon syrup. Is there a way to achieve something similar with mint as the flavour? The quality I'm ultimately looking for is "can be used ...
1
vote
3answers
149 views

Why are olives always better at the restaurant?

Between olives I've been served at restaurants as a starter and various brands of olives I bought in supermarkets I have found that the ones in restaurants often taste much better. In particular they ...
3
votes
1answer
89 views

How to remove commercial seasoning from skillet?

We bought a new skillet that was "pre-seasoned" a few years ago...but haven't really used it once yet because that seasoning is basically some black gunk that comes off into the food that's cooked in ...
0
votes
1answer
83 views

How to make my cinnamon rolls less bready?

I make it like this 3/4 cup milk, 1/4 margarine, 3/4 flour, 25 ounce yeast, 1/4 white sugar, 1/4 water, one egg. I leave it for thirty minutes, and it hardly rises. When cooked, the taste and texture ...
0
votes
1answer
35 views

Moisture of the product

I noticed that after some time the gummy bears are really sticky after eating one of the packets of gummy bears and having them glued to my hands. Where does that moisture comes from and what is the ...
1
vote
1answer
63 views

Cooking potatoes curry [closed]

I use my method which is i peeled potates and washed them with water. Then, i cut them and washed them with water again before cook them. Is it right or wrong? Because my aunty said, don't wash them ...
4
votes
2answers
67 views

How to keep wild turkey meat moist

What some effective techniques to ensure that wild turkey legs, wings, thighs stay moist when cooking them off for soup?
0
votes
3answers
81 views

What does the “operating range” of a thermometer mean?

http://www.thermoworks.com/pdf/thermopop_operating_instructions_web_a.pdf The manual lists an "Operating Range" of "Between 32f to 122f". I thought this was the safe temperature for the entirety of ...
0
votes
1answer
67 views

Preparing/Seasoning/Using a Carbon Steel Pot

I am looking for a large (approx 2' x 4' x 1.5') vessel in which to warm maple syrup for production. My first thought is to use a "pot" of some sort but I am not sure how to prepare it to both be ...
2
votes
1answer
62 views

How do I make this quick-bread recipe less moist?

I modified a Paleo quick bread recipe so I could make it without any flour - coconut, nut, or other alternative. It is really good but super moist. Grilling it helps, but is there something I'm ...
2
votes
2answers
85 views

Ceramic Cooktop (non induction) getting damaged after use

We just moved into a brand new unit(just constructed) and it has a Ceramic cook top. We have only been there 2-3 weeks, and cooked maybe < 10 times. After a few of our cooking sessions, I am ...
2
votes
3answers
91 views

Cooking through thick liquids

I'm a big curry aficionado and am trying to cook curries that both taste good and require minimal preparation during the week. I like to make both vegetarian (usually, green/red lentils, fresh) and ...
0
votes
0answers
12 views

Why do we exclude fruit and some vegetables from koshering? [migrated]

We see in Vayikra, chapter 11, lists of kosher animals (land, water, and flying), but I don't see any mention of vegetables. If I understand right, there are some vegetables which need not be kosher ...
1
vote
1answer
60 views

Mixture of ingredients has a bitter taste

I put ginger, cilantro, red onion, jalapeno and garlic in a blender for a dish I'm preparing. This mixture was going to be fried in oil. I noticed that it had an extremely bitter taste - what could be ...
0
votes
2answers
62 views

Substituting canola oil in salad

I have a recipe for Asian salad using canola oil and rice vinegar. Is there a substitution for canola oil that will not be changing the flavor? I would prefer to not use vegetable oil.
0
votes
3answers
98 views

How do I impart the flavor of mint to a tomato sauce?

I have dumped 2 tbsp of dried mint and 2 handfuls of crushed mint leaves into a reduced 28 oz tomato sauce but it only made a dent of mint taste in the sauce. I don't get it - a little dry or fresh ...
3
votes
0answers
81 views

What is red Chinese BBQ sauce called?

Does anybody know what the bright red bbq sauce served in Chinese restaurants is called? I'm trying to find a recipe for it but don't know what to look for. It's usually served with ribs or pork, ...
0
votes
1answer
34 views

How do you know when your flavor base is thoroughly sauteed?

I have read that sauteing is basically taking all of the moisture and bite out of aromatic veggies. My assumption is as long as steam comes out of the flavor base (not fat burning smoke) there is some ...
0
votes
2answers
56 views

Can you cook off the acidity in wine?

My marinara was strangely too acidic than before even though I used canned tomatoes which are normally ripe, but then I remembered I added white wine to the flavor base (which i reduced). First I do ...
0
votes
0answers
12 views

cooked frozen chicken breasts [duplicate]

what is the best way to defrost frozen cooked chicken breasts and the quickest way too.Is it safe to run cold running water over breasts in a large container or leave in room temperature on a plate to ...
13
votes
1answer
945 views

What does it mean to sort beans?

I have some bags of dried beans. The instructions say, for overnight soaking: OVERNIGHT SOAK: Rinse and sort beans in a large pot. To 1 lb. of beans (about 2 cups), add 6-8 cups cold water. Let ...
0
votes
0answers
82 views

Why does my ricotta cheese go bad in a few days?

No matter if I buy my ricotta by weight or by package it goes bad (funky smell, the puddle of cheese water gets grainy, some yellow tint on the sides of the cheese, losing its mellow sweet taste) ...
0
votes
0answers
19 views

Home-made vanilla syrup expiration date [duplicate]

I found a recipe online for a home-made vanilla syrup, the type you add to a latte to turn it into a vanilla latte, and I'm having trouble understanding the authors best-before date. The ingredients ...
1
vote
0answers
31 views

Can I replace sugar with cane syrup in sourdough recipe

I'm baking my own sourdough bread (whole wheat-rye). Recipe calls for adding 2 table spoons of sugar with a bit of milk to get the starter, well... started. I thought about replacing it with cane ...
4
votes
1answer
85 views

Can a clear glaze be made without gelatin or starch?

I'd like to press some edible flowers onto a cheesecake I will be making. I'll need some sort of a glaze, and my first instinct was egg whites, but then I learned that those tend to brown, which is ...
0
votes
1answer
55 views

I am flying to Macau from Michigan and would like to take a kilo of frozen Cured Canadian Bacon

The flight is roughly 20 hours.Will it still be safe to eat once I arrive in Macau?
0
votes
1answer
29 views

Are calemondin leaves edible?

I have a little bush which lost quite a few leaves due to overwatering. They are healthy looking and fragment. I wonder if I can use them in a similar way to kaffir lime leaves? I couldn't find much ...
7
votes
2answers
116 views

Pasta edges break when being rolled in pasta machine

When I make pasta, and roll it through my pasta machine, the edges always end up cracking up a little. It becomes quite difficult to pass it through the machine without it tearing and dividing my ...
1
vote
1answer
62 views

Store cracked eggs for a week?

I love using Egg Beaters but I want to start using more natural eggs. One of the things I love about Egg Beaters is that I can just pour the eggs from the spout, directly into my pan. Call me crazy, ...
2
votes
1answer
53 views

Gaul Divided into 3 fats

There is a cookbook with at least two editions about French cooking based upon dividing the country into fat regions: butter, olive oil, and lard (?). I cannot find it on-line though I did previously. ...
1
vote
3answers
99 views

What type of bread buns do premium burger restaurants use? [closed]

If you have a hamburger at a fancy deli they'll often have a very fancy bun. However, I have never seen these buns for sale at bakeries or grocery stores. What kind of different buns exist for "high ...
2
votes
1answer
58 views

What happens if I use my sourdough starter too soon?

What happens if I use my sourdough starter before all of the good yeast and bacteria are fully developed? Would the bad bacteria make me sick? Or would cooking it kill all of the bad bacteria and ...
0
votes
1answer
44 views

What can I add to this food to make it taste good? [closed]

I want to make some sprats + potatoes + some cheap vegetables like cabbage soup. What can I add to it to make it taste better? Some types of spices or some other cheap type of vegetables maybe? As ...

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