0
votes
0answers
49 views

How do I properly use a ceramic honing steel?

I have a set of Global knives and I went ahead and ordered their G-45 ceramic honing steel as well. I cannot find a good picture of it, but the rubber piece on this steel has a flat edge. I want to ...
1
vote
1answer
96 views

How are black beans cooked for Mexican dishes?

In the US, some Mexican restaurants and taco vans offer a choice of black beans served as a topping for tacos or tortilla salads. The black beans are not mashed, like refried beans, but served whole. ...
5
votes
3answers
381 views

How can I keep flies out of my kitchen?

I'm very concerned about food safety, but at the same time, I like to keep windows open when I cook to get in a lot of fresh air. Unfortunately, this has the bad effect of allowing flies to swarm in. ...
1
vote
1answer
18 views

Measurement for 3 sheets of crushed graham cracker [duplicate]

My receipe calls for 3 sheets of crushed graham cracker. I bought pre-crushed graham cracker. What is the cup measurement for 3 crushed sheets?
2
votes
1answer
82 views

Getting a cast iron skillet surface smooth

I've had a Lodge cast iron skillet for about a year. A few months after I bought it I seasoned it with too much oil (I learnt later) and the surface developed some 'bubbles' that later started ...
0
votes
0answers
25 views

How to make skhug?

Skhug is an originally Yemeni condiment that was brought to Israel by Yemenite Jews. It's very spicy, there are green and red variants. It contains red or green chilies, garlic, koriander and probably ...
0
votes
1answer
141 views

Why can't I heat water properly on a new glass cooktop using a stainless steel pot?

I have just started using a glass cooktop and my RACO stainless steel cook pot takes ages to heat and won't boil unless on the highest setting. It makes a scummy mark on the cook top. I thought that ...
2
votes
2answers
79 views

How to use and store galangal?

I keep a whole hand of ginger in the freezer, not even wrapped. I microplane it into whatever I'm making and it works great. Is it OK to treat galangal the same way? If I use it in recipes that call ...
3
votes
0answers
106 views

What Makes Bread Gray?

I've been baking French-style bread loaves (not baguettes) for years. The ingredients are flour, salt, water, yeast, and about one tbsp cornstarch per cup of flour. For the last year or so, the ...
2
votes
0answers
62 views

Safe Chicken Liver?

Are chicken livers safe to eat cooked slightly pink? Is "chopped liver" safe when using schmaltz as an ingredient?
2
votes
1answer
59 views

Can I convert this cocoa frosting to a coffee frosting instead?

Our family's go-to recipe for celebration cakes is a hazelnut torte with a semi-sweet, cocoa-based chocolate frosting. The torte is completely flourless, and pretty sweet (gotta get structure from ...
2
votes
1answer
54 views

Slow cook pork shoulder without it falling apart

I have a 2Kg pork shoulder which I would like to cook in a slow cooker (first time user of a slow cooker) so it tenderizes but I also would like it to be able to be cut it in some way to serve with ...
0
votes
1answer
66 views

What happens when you knead bread dough?

Why do you (most of the time) knead the dough when baking bread? And what does it do with the bread? (I was going to mark this question as Community Wiki, but I didn't have enough rep.)
7
votes
2answers
248 views

Do scalloped sides on a knife blade have any effect?

One of the first knives I was ever given was a Wusthof 7-inch Santoku. Over my years of use, I've never put much thought into the cut-outs along the side of the blade (which appear to be variously ...
2
votes
1answer
133 views

Does sugar turn sour after prolonged cooking?

Growing up, my mother always told me that sugar should be added at the end of the cooking process for things like red bean soup or paste. These things are cooked for quite a long time, several hours ...
2
votes
2answers
103 views

When do you hear the Ping sound of the lid sealing?

I am new to canning. I made applesauce this morning and I pulled them out of the water bath and put them on a towel on my counter to seal, but I never heard the "ping" sound of them sealing shut. When ...
1
vote
2answers
156 views

Avocado substitute in blueberry muffin recipe

I have a vegan blueberry muffin recipe. I'm not vegan, but like anything as long as it tastes good. The recipe calls for an avocado to be used as the fat. I don't like avocado. Is there something ...
2
votes
1answer
103 views

Do I have to wait for frozen steak to defrost?

If I have several frozen steaks I wish to cook (and eat) is there some easier way to do so than by just waiting for them to defrost?
0
votes
0answers
65 views

Is cooked fish as perishable as raw fish?

I know that leaving raw fish out of the fridge for more than a couple hours makes it totally unsafe to eat. Most cooked meats are okay to pack in a lunchbox and hold at room temperature for the hours ...
2
votes
1answer
51 views

What emulsifier will help my (nearly carb free) Milk Chocolate?

I'm a Type 2 diabetic and maintain ~ 20g carbs per day. This is great on my numbers, but hard on my sweet tooth :) One of my favorite treats to make is a simple mix of Virgin Coconut oil, unsweetened ...
1
vote
0answers
36 views

Sprinkles on rolled icing

we are about to decorate some cup cakes and want to know the best way to put sprinkles onto rolled icing without the colours running or the sprinkles falling off They will be no. 3's and they will be ...
0
votes
1answer
37 views

using crumbs mixture multiple times [is it safe?]

I made a crumbs mixture for chicken breast strips. I coated them in beaten eggs, then coated them in crumbs mixture and fried. I have leftovers and I would like to just put this into a bag to use ...
0
votes
1answer
50 views

Cream Cheese vs Yogurt Cheese: what / how much difference does the bacteria make?

This recipe for homemade cream cheese looks extremely similar to making yogurt and then straining it. In fact, the final step for culturing the milk goes: After 12 to 18 hours, the cheese should ...
0
votes
1answer
34 views

Pork sirloin roast

I've never made a pork sirloin pork roast before. In your pork sirloin recipe, did you add any liquid to your dutch oven? Did you turn it during cooking or baste it with juices? Thanks!
3
votes
2answers
209 views

Can I substitute vegetable oil for olive oil?

I have vegetable oil but my recipe calls for olive oil. Will it make a difference to use the vegetable oil? Also, what would the conversion be? I'm trying to make a homemade pizza crust without yeast ...
0
votes
2answers
139 views

Key ingredients for classic Sauce Bolognese (Ragù Bolognese)?

What are the ingredients, both main and optional, for a classic Ragù Bolognese? I tried getting an answer to this question. First I looked around this site. I found one question about a "secret ...
1
vote
1answer
112 views

Blending eggs for omelette?

When I was preparing eggs at my uncle's house, since he was a techie, he insisted on blending the eggs in a miniature food processor as opposed to, say, beating them. Is there any advantage to this ...
1
vote
1answer
114 views

choosing a red food color for red velvet cake

Are there any tell tell signs to choosing a red food colouring for red velvet cakes. Having just whipped one up, mine is sadly brown despite a bottle and half (45ml) of red food colouring. Also can ...
0
votes
3answers
130 views

Horizontal cuts when dicing an onion

Should you make horizontal cuts (parallel to the board) through the halves of an onion before dicing?
1
vote
1answer
49 views

Why did my toasted acorn squash seeds smell like chocolate?

I recently toasted some acorn squash seeds in my toaster and, to my surprise, when I opened the toaster I got the unmistakable aroma of chocolate. A friend readily confirmed that they did indeed smell ...
1
vote
1answer
55 views

Does boiling a salsa or BBQ sauce for 30 min alter the taste?

So after I "cook" my salsa ingredients for 30 min, then blend and place it in the jar, does boiling the jar for another 30 min affect the taste? I don't notice it but wonder what other think. Also, ...
2
votes
0answers
87 views

Sous vide whole salmon at what temperature?

If I'm doing salmon fillets then I'll normally do 50c for 25 minutes, but a whole salmon is a different kettle of fish. I've done sous vide whole salmon on several occasions and I do 55c for 3 hours ...
3
votes
3answers
94 views

Chocolate chip cookies with whole wheat flour

I don't have all-purpose flour at hand right now, so I'm thinking of making chocolate chip cookies with whole wheat flour. What difference will this make in terms of texture/taste/cooking time? Also, ...
0
votes
0answers
26 views

Better cookware material for gas stove and induction [closed]

Which kind of material is suitable for cooking . I usually cook food on gas stove and induction. I have googled and found following material for cookware but I ain't sure which is a good non stick and ...
0
votes
0answers
20 views

How much fresh garlic makes how much garlic powder [duplicate]

How much fresh garlic (weight) makes how much (garlic powder weight) Reason how much garlic do I buy? Thanks David
10
votes
5answers
1k views

How to protect honey jar from ants?

Is there any technique to prevent ants from getting into a honey jar? The outside of the jar is covered with dead ants every day. Currently, I am wiping the surface of jar with a wet cloth before ...
54
votes
7answers
5k views

Browning Avocados - What's Happening - What Helps?

Years ago Koobz asked "Oxidized Avocado: What's Going on & How to Prevent It?" That question has been merged with this one because it's dealing with the same issue. Recently, we had this ...
-2
votes
2answers
142 views

Does the pasta have to stick to the wall?

One of the most popular advices about cooking, is about pastas (specifically spaghetti), which tell us to throw the spaghetti to the wall and if it sticks, it's ready. Now, why if people are trying to ...
2
votes
4answers
96 views

Cooking over an open flame at home

Is it doable to cook over the flame of a cooking gas stove at home. Is it dangerous? Couldn't it be even better as an open fire over coal or wood, since gas is cleaner?
5
votes
2answers
89 views

rice warming & safe

I'm making an stir fry Hawaiian rice recipe and would like to prepare the rice ahead of time. I'm reading about the dangers of warming rice. Can I safety put the rice in an slow cooker on warm for ...
3
votes
3answers
72 views

Cake batter consistency

In winter my cake batter turns into a hard ball as opposed to in warmer months. I always add more milk and try to bring it to the right consistency for baking. But I think this affects taste. If so ...
2
votes
1answer
480 views

What does natural vanilla extract smell like?

I bought a natural vanilla extract, but it had a strong aroma somewhat like spirit or what you get in almond essence? Is that normal? I've only used artificial vanilla so far and they smell really ...
0
votes
0answers
13 views

Baking with oil, lard, shortening - how to substitute? [duplicate]

I'm looking at simple bread recipe that calls for vegetable oil. I'd like to experiment to see how the choice of fat affects the final product. Does anyone know what would happen if I replace the ...
3
votes
1answer
58 views

Canning with Quart Jars

Most of the recipes I'm finding on reputable websites for canning pickles (or banana peppers) are designed for pint-sized jars. So, naturally, I have a full dozen quart-sized jars that I'd like to use ...
0
votes
2answers
93 views

Recipe calls for shortening, I want to substitute butter. Do I need to melt the butter?

I am baking bread, and the recipe (from the Bread Bakers Apprentice) calls for shortening. I don't have any in the house and would like to substitute butter. The recipe does not indicate that the ...
4
votes
1answer
107 views

Does sugar go bad?

The package of sugar cubes I use have an expiry date. Even 2 months after the expiry, I cant taste any difference. Does sugar actually go bad, and should I throw away sugar past its expiry? Also, if ...
1
vote
1answer
41 views

Can I fit normal kenwood bowls in the major series

I have a Kenwood Chef Major and while it's great, I find the mixing bowl to be a bit on the large size for simple jobs. I'm wondering if there is any reason why I wouldn't be able to fit a normal chef ...
1
vote
1answer
44 views

Substituting vegetable oil spread for oil in cake mix

My cake mix calls for 1/2 cup of vegetable oil and I am out of it. Can I use Blue Bonnet 53% vegetable oil spread in the place of the oil? Thanks!
2
votes
1answer
56 views

What are the effects of using different types of ground mustard?

I made a cheese souffle recipe that called for 1 tsp of dry mustard. I used ground mustard that was 40% yellow and 60% black.(And it wasn't fine like powder) Everything went perfectly with the ...
4
votes
2answers
126 views

How much can I change the height of a cake?

It's pretty common to find cake recipes with pans that don't match the size of pans you have. I know ideally you would make sure total area of the pans is the same as in the original recipe, so that ...

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