8
votes
1answer
96 views

How to properly store cubed carrots?

At our restaurant, we have a refrigerated garmage station. Here is a picture. Notice the cubed carrots are in the center section in one of the nine metal containers. Also, you can't see it, but ...
2
votes
1answer
60 views

Olive oil “shelf” life and summer camping

I am about to car camp one week and I am wondering if I may safely carry some olive oil in a glass bottle - I expect day temperature to peak around 30 degrees Celsius. I would like to know ahead of ...
1
vote
0answers
31 views

Can I substitite iodized salt or sea salt instead of kosher salt to fry green tomatoes? [duplicate]

I am frying green tomatoes. The recipe calls for kosher salt. Can I use iodized salt or sea salt instead?
1
vote
2answers
435 views

Does polenta 'go off'?

I have some polenta in the cupboard that I can only assume is a family heirloom. The best before date has long since perished but the contents look okay. Does polenta ever stop tasting of polenta? ...
1
vote
1answer
40 views

Polenta instead of breadcrumbs?

I'm making flamenquin this evening and don't have any breadcrumbs available (apart from under the toaster, but some are suspicious). Has anyone ever used polenta instead of breadcrumbs to coat meat? ...
0
votes
0answers
31 views

Calcuim Chloride in the use of homogenized milk

I'm wondering if anyone can explain to me the need of calcium chloride when making cheese from milk that is homogenized / UHT. If someone could explain the culinary science to me I would greatly ...
5
votes
3answers
91 views

Blue garlic during pickling

How do I make the garlic not come out blue during pickling? I know it is safe to eat, I just do not like how it looks. I have used minced garlic but sometimes I prefer cloves. There has to be a way, ...
1
vote
1answer
52 views

Why did my meringue deflate and go soft?

I used 8 egg whites with sugar and beat it. It was so stiff that I could actually maybe cut it with a knife and make a sculpture out of it. I preheated the oven to 150 degrees and baked it at 140. ...
0
votes
0answers
75 views

What baked good involves crushed digestives, peanut butter, and marbled chocolate?

Recently i found a recipe for something I was interested in baking, but I cannot remember the name of it and my computer isn't accessible for a few weeks. Can someone help me identify the name of the ...
2
votes
1answer
39 views

Fruit Oil Extraction

I'm making an experiment which compares different oils. It seems I can make oil from any fruit/seed by just pressing it, filtering the liquid outflow, and letting the filtered liquid settle (keeping ...
1
vote
2answers
599 views

Use the same cast iron skillet or buy a new one for desserts?

Quick backstory I currently have 2 skillets -- one a 12" flat skillet and the other ribbed. They have both been used for meat and I learned my lesson awhile ago and try to keep them as far away from ...
4
votes
3answers
114 views

Can I substitute almond meal for breadcrumbs in meatballs?

I am gluten-free and want to make some turkey meatballs. I was thinking about putting almond meal in the mixture. Would that be okay instead of breadcrumbs? If not what would be a good substitute? I ...
1
vote
2answers
55 views

Lodge 12sk lid, what can I use?

I have Lodge 12sk(13") skillet. I would like to find a lid, glass or stainless steel, the lodge cast iron lid is too heavy for my spouse. And recommendations would be appreciated. I was thinking that ...
5
votes
2answers
142 views

Why does my canned enchilada sauce smell and taste like dog food?

So I bought the ingredients for a terribly unhealthy microwave burrito enchilada-style casserole recipe today. The recipe, of course, called for enchilada sauce. So I went out and bought Las Palmas ...
6
votes
2answers
93 views

How soon after baking can you refrigerate freshly made fruit pies?

How soon after baking a fresh fruit custard pie can I refrigerate it? Must it be at room temperature before it's put in the fridge?
0
votes
1answer
83 views

How to reseason cast iron skillets using a fire

I was told to put my cast iron skillets in an open fire to clean. We did and now they have a red discoloration and look worse than before. How do I clean the red off and get them shiny again?
3
votes
1answer
75 views

Does Paprika extract actually taste of Paprika?

I'm looking to use paprika extract to flavour a dish, however upon googling it there really is no mention of this extract being used in this context. From what I can see its use is mainly to colour ...
4
votes
1answer
50 views

Baking with unhulled sesame seeds versus hulled

I'm baking a sesame seed bread recipe from the Tartine Bread book and it calls for toasting the hulled seeds. Penzey only had hulled so, not having written it down, I figured that was what I was ...
4
votes
2answers
107 views

How to thin half and half to substitute for milk?

I have a recipe that is for a "Texas-Style Blueberry Cobbler" (site is paywalled) from America's Test Kitchen. The recipe is as follows: 4 tbsp butter in four pieces + 8 tbsp melted & cooled ...
1
vote
1answer
57 views

What's the difference between Yorkshire Tea (red band) and Yorkshire Gold?

The descriptions on Yorkshire's websites (reproduced below) are quite vague. There is a link for "More info" but that simply directs you to betty.co.uk where the same info is reprinted. Gold is ...
2
votes
2answers
88 views

How do I save my curry with too much of a raw onion smell?

I was cooking for a party and ground my raw onions, added to oil and then added meat. Now the curry is sweet and smells like raw onion. How do I save this curry so I can use it for the party?
1
vote
2answers
130 views

How to tenderize bell pepper skin / peel

Consider the scenario: You cut the bell peppers in 1-2 CM squares, throw them in a pan with some oil and 1/6 teaspoon of sodium bicarbonate. You let it simmer until you get a mush. At this point the ...
5
votes
2answers
97 views

Best preservation of parma ham?

We were recently in Italy and bought a large piece of parma ham, which we'd like to use over a protracted period. It is vacuum packed at the moment, what is the best way to preserve it once opened?
0
votes
0answers
9 views

cutting board turned green! [migrated]

I decided to make my own cutting board out of a nice piece of black walnut I came across. It looked great before I added oil, but after I added hemp oil to one side, the whole board turned greenish. ...
1
vote
2answers
47 views

Thawed frozen blueberries inside cake roll?

I would like to put frozen, thawed blueberries inside a red velvet cake roll filled with cream cheese icing. I am concerned that the blueberries may "bleed" or just look a mess instead of having the ...
0
votes
0answers
16 views

Crockpot soup issue [duplicate]

I fried hamburger up and planned on making hamburger macaroni soup in my crockpot. I put the cooked hamburger in the crockpot, added uncooked noodles and the tomato sauce. Turned crockpot on low ...
0
votes
1answer
25 views

Cake flavour options [closed]

I want to make an easy cake. What flavor should I do it? I have already tried strawberry, vainilla and chocolate cakes, but I want something different that its not too difficult.
1
vote
0answers
48 views

How to shop for a food processor capable of pulverizing plant material to a fine powder?

I would like to pulverize a variety of plant matter (including whole leaves with stems) into a very fine powder. From what I've read, a food processor is better at this than a blender. With the ...
2
votes
1answer
41 views

Initial start up of food freezer

I purchased 7 cu ft Frigidaire at auction. Previous owners stated it had been working well, and was just emptied a few days prior to auction. The freezer coils forms the shelving. Should I fill it ...
2
votes
1answer
48 views

Proper use of induction vessels

I accidentally bought a set of induction vessels. Currently I have a gas cooking range. Can induction vessels be used on a regular gas stove or electric stove?
2
votes
1answer
57 views

Mixing condensed and evaporated milk for fudge?

Before anybody says this is a duplicate, I'm not asking about the difference between the two milks; I already know that. What I'm looking for is a way to lessen the sugar content of sweetened ...
0
votes
0answers
27 views

What happens to partially baked cake, when it is cooked in Microwave? [duplicate]

Today I was baking a cake in convection mode of my microwave, with setting of 30 mins @ 180°C. On completion, I found cake was not fully baked so I decided to bake it for 10 more mins. Here I made a ...
3
votes
1answer
72 views

Submerging chicken carcass twice

I need to make chicken stock so I bought a 3 lb fryer chicken today. Obviously my plan was to roast the chicken tonight, take meat off the bones and then use the carcass to make the stock tomorrow. ...
0
votes
0answers
35 views

how to remove cover on risen bread dough?

how does one remove the cover on the 2nd bread dough rise without disturbing the rise? My bread tends to fall even after a beautiful rise.
4
votes
1answer
80 views

How to convert knife edge angle “ratios” into degrees?

European-style Japanese knives seem to be described (also here and here, and in my most recent post) in terms of "ratios" that always add up to 100. It's not exactly clear what this means in terms of ...
0
votes
1answer
70 views

My dishes seem the same [closed]

I have been learning to cook for a little while now, and can make 10+ good looking and tasting meals but I have a problem I am encountering that I notice more and more as I learn new meals. It seems ...
5
votes
1answer
91 views

How to extract raw honey from honeycomb?

We recently had to get a swarm of bees removed from our house and moved to an appropriate lodging. We have been left with about 2kg of honeycomb - some of it clean, some of it with old ...
2
votes
1answer
41 views

Broiling Specifics

I have 2 questions when I broil lamb chops. When the recipe says to broil lamb chops 4-5 inches from the top element, to they mean the top of the lamb chop should be 4-5 inches from the element, or ...
1
vote
1answer
47 views

How important are each of temperature, humidity, and vibration for storing wine?

I'm deciding whether to buy a wine chiller for my apartment, maybe this one. I could only realistically keep it on top of my refrigerator. The alternative would be to keep wine in my fridge (the ...
0
votes
0answers
29 views

Reduce butter when not using ground almonds in shortcrust pastry?

I'm using a tart recipe that gives the following quantities for the shortcrust pastry: 185 g plain flour 60 g icing sugar 125 g butter 1 egg yolk 35 ground almonds I found that the almonds don't ...
2
votes
1answer
107 views

Is it possible to make a jam-setting gelling agent at home?

Many jam and marmalade recipes call for a gelling agent in order to solidify the fruit-sugar mixture. While some fruits (like apples) may contain enough of a gelling agent (pectin) to solidify ...
3
votes
1answer
94 views

What regular maintenance is best for a Japanese knife?

My amazing fiancee just got me a Nenox gyuto as a graduation present. (You can't have her, she's mine.) Until now, I've only had Western knives. I understand that I should never use a steel on this ...
0
votes
0answers
33 views

half and half cups refrigerator to table?

I have a case of half and half cups in the refirgerator at work that nobody uses because they don't know they are in there. Can we put them on the counter with the others creamers or once cold do they ...
2
votes
1answer
74 views

Can I eat Chia leaves?

Just out of curiousity I planted some Chia seeds in a pot. Turned out they grow like crazy and seem pretty undemanding. Now I also noticed that they smell quite nicely, a bit like basil and ...
0
votes
0answers
54 views

Transporting chicken between refrigerators - how long is too long? [duplicate]

My work lunch routine currently consists of cooking chicken over the weekend and refrigerating it, then cutting up a piece and adding it with rice and vegetables in a refrigerated, sealed tupperware ...
1
vote
2answers
89 views

Pan stain after roasting cheese

A couple of weeks ago I bought this "grill and pan cheese" in a supermarket and I distinctly remember to have chosen this one because it didn't contain any weird chemicals... It seemed to me "only ...
0
votes
0answers
20 views

How to best clean the non-stick frying pan? [duplicate]

I have a non-stick frying pan, and now I am quite unsure how to clean it so that I can best preserve it, any ideas?
2
votes
7answers
145 views

What am I missing in my dishes (Indian Cuisine) [closed]

I am rookie in cooking. Whatever i try to cook I am not getting any taste in it it just has the raw taste. I add chilly powder, turmeric powder etc . But I always miss the quantity . May be i think i ...
3
votes
1answer
74 views

What does cleave mean with regards to a pan of batter?

When pouring a Japanese Cheesecake into the baking pan recipe states do not "cleave"... I have never seen this term Ina recipe.. Please advise!! Thanks
4
votes
1answer
749 views

What do these additions to common spice mixes do with your dish?

Where I live, supermarkets sell all sorts of "spice mixes" for specific dishes, like "taco mix" or "spaghetti mix". I used to buy these, but then at some point started experimenting myself and stopped ...

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