0
votes
1answer
49 views

How to cook frozen goose

We were given about 8 lbs of frozen goose breasts in a bag. I would think we can defrost it and will then have to cook all of it; slow cooker to be the best option. Is there a method of cooking this ...
1
vote
1answer
78 views

Selecting a big joint of meat to cook without an oven [closed]

I've got slightly overstretched on a Christmas dinner party and the guestlist has hit 25 people! I'm going to do a roast turkey and the usual trimmings (traditional to the UK, American friends; think ...
0
votes
0answers
35 views

Do cream Dispensers/Chargers produce more cream than Cream Bottles purchased in Stores?

My question is that, Do they make more cream than if i was to buy a bottle of Whipped cream from the stores? In that case would I be getting more value for money buying a Cream dispenser/Charger or ...
1
vote
3answers
76 views

Using gas cooker now having problem cooking food

I have a new world gas cooker bur I am finding following recipes cooking guidelines results in undercooked bases of i.e. scones, fruit pies, or Xmas fruit loaf. When baking blind, the top of food ...
1
vote
0answers
79 views

OK to “recook” partially cooked poultry?

Cooking a leftover turkey. Took it out because it looked done and meat thermometer said it was done. It was sitting on the counter resting for about an hour, and when I carved it the meat at the very ...
3
votes
2answers
74 views

Can vegetable oil be used in place of butter?

I just happen to have one of those Betty Crocker cookie mixes on hand today, and the ingredients list at the back calls for 1/2 a stick of softened butter. I don't have any butter to spare today, but ...
0
votes
2answers
111 views

Cutting the stems of banana instead of wrapping them when preserving them

I am searching for a ways to preserve the banana, and most of the time they said that I need to wrap the stems in a plastic or scotch tape so the gas wont come, they said that this gas is the reason ...
1
vote
1answer
42 views

Should cold turkey and roast beef be heated before putting on the gravy?

I bought some good quality roast beef and turkey carvery style. However they are both cold, so I want to add gravy. I don't know if I should warm the meat before putting the gravy. Another ...
0
votes
0answers
36 views

How do I use Cacao Nibs in the chocolate making recipe

The chocolate making recipes usually say Cacao powder and Cacao butter. What if I have nibs? I can process/blitz them, but do I substitute the nibs for powder, butter or both? What is the ...
4
votes
1answer
84 views

Making stroopwafels with a pizelle iron

Last year we spent our honeymoon in Holland and Belgium, and so for Christmas this year I wanted to surprise my wife with 2 types of cookies we were introduced to while we were there - stroopwafels, ...
2
votes
1answer
105 views

red spots on the chicken

Are those red spots on the chicken ok? or does it mean chicken has got some bacteria or it is not fresh?
2
votes
0answers
75 views

Is carnival glass safe for serving food?

My grandmother-in-law left us a very large collection of carnival glass. This has led to a mild debate over whether it is safe to use. Are there foods that shouldn't be served on carnival glass? What ...
4
votes
2answers
470 views

How to stuff and/or spice the chicken BELOW the skin?

Recently watch a cooking show, and in one of the recipes (before cooking the chicken) the instruction was to put the spice below the skin of the chicken. How to do it? Does it have some special ...
1
vote
1answer
70 views

Sous Vide and Plastic Melting?

Is there a danger of the plastic bag melting for cooking via sous vide? How do you know when the plastic has melted?
3
votes
1answer
73 views

When is an avocado considered bad?

I'm generally an avocado purist, so I throw out any brown spots, but I notice that many restaurants serve avocado even with the brown stuff... When is an avocado considered bad, and when should the ...
6
votes
2answers
137 views

How to store homemade pasta without freezing

I'm curious how to make pasta (and in this case I'm talking about say, spaghetti, angel hair, shells or lasagna noodles, no filling) and store it dry like I would find in a box at a store. I would try ...
1
vote
2answers
86 views

Why do my huge bone broth ice cubes become tiny puddles when melted?

I made some bone broth soup and froze it in ice-cube trays. When I melt these huge ice cubes (via microwaving), they melt down to a tiny puddle of bone broth. What gives?
2
votes
2answers
59 views

Is a smoked pork shoulder a suitable substitute for ham hocks?

In reference to a recipe for ham hocks and beans, can I use smoked pork shoulder instead of ham hocks and still get a good result? What will be the difference in end product, if any?
5
votes
1answer
63 views

cinnamon in bread dough

Is there a reason, besides the beautiful appearance, that cinnamon is added as a swirl instead of added directly to the dough? I heard once that it inhibited the yeast but I can't find confirmation of ...
2
votes
0answers
32 views

Jam scum after sealing

I made strawberry jam and bottled and sealed using wax discs. I'm planning on selling the jam but scum has formed on top. If I open the jars they will have to be refrigerated and won't last. Is there ...
2
votes
3answers
57 views

What are the options for sweetening?

This question relates to a tomato based sauce, but I imagine it applies to all dishes. I recently made meatballs in a tomato sauce; typically, I find that any tomato sauce is too bitter. I found a ...
1
vote
2answers
73 views

Why is my bread so dense and moist?

I have been trying to make bread using a bread mix and my mixer. I read that the amount of water you should add can vary on the humidity at the time. The mix instructions say that I should add 300ml ...
0
votes
1answer
82 views

Chicken Tikka Masala tastes a bit off

I have made chicken tikka masala recently and it turned out alright. I got the texture and look properly, but, however, the taste seems a bit off. I have used the chicken tikka masala, onions, cihlli ...
1
vote
1answer
34 views

Burning crumpet bottoms

When I cook crumpets because the pan has to be so hot and the heat has to remain hot for the bubbles to form. How do I stop the bottom of the crumpets from burning?
2
votes
1answer
70 views

Should iodized salt be avoided when salting meat?

Should iodized salt be a avoided when salting meat? I have heard people telling me that iodized salt makes meat taste funny when using it for meat purposes. Is this true or can regular table salt ...
2
votes
1answer
89 views

Why does my knife leave grey streaks in the butter?

Sometimes my flatware leaves grey streaks in butter. I've only seen this with knives in cold butter. They claim to be stainless steel which I would think wouldn't do this. If I recall they were the ...
0
votes
0answers
13 views

My crockpot turned off while making beef stre [duplicate]

I put uncooked beef in my crockpot with veggies. Cooked it for 7 hours. I went to bed thinking it would continue to cook thru the night and it turned itself off during the night. When I woke up it ...
4
votes
1answer
70 views

What caused my homemade “Nutella” to go bad?

I had a first try on a self-made recipe for a chocolate-hazelnut cream, in short Nutella. Question Even though I used ingredients that wouldn't have gone bad singularly, the cream as a whole had an ...
2
votes
2answers
66 views

Why do most belly pork recipes recommend cooking the pork at a high temperature at the beginning of cooking?

Most belly pork recipes recommend cooking the meat at a high temperature at the beginning. And then lowering it for a number of hours. However, I have found that when I do that, the skin rarely forms ...
0
votes
1answer
67 views

Can You Blowtorch A Pig Skin to Make it Crispy?

I like to try this recipe here. http://panlasangpinoy.com/2014/01/11/crispy-oven-broiled-liempo/ Liempo means Pork Belly in our country. Anyway, my oven is a simple gas oven with no broiler option. ...
1
vote
1answer
176 views

Why potatoes need to be boiled in order to make alcohol?

I have read a couple of recipes and descriptions of what needs to be done in order to produce alcoholic beverages such as vodka and rum. I was surprised to learn that basically all the sources use ...
1
vote
4answers
100 views

How do I heat up rice and pasta at work?

I want to heat up rice or pasta at work so I can have a hot meal with rice and chicken or pasta and chicken. There is a microwave there - can I use that?
1
vote
0answers
44 views

Can I fix my universal meat grinder which leaks when I make cranberry orange relish

'Tis the season for cranberry orange relish, but what a mess! The source of the leak: where the handle meets the barrel of the grinder. Is there a gasket there that can be replaced?
2
votes
1answer
53 views

Baking a pie in air grill / electrical convection oven?

I got a following device, apparently not too common one. :) Marketed here as air grill, but also named electrical convection oven. It took me a bit of trial and error to learn to cook meat in it ...
0
votes
0answers
11 views

Safety storage of raw chicken [duplicate]

I purchased a package of boneless, skinless chicken breasts. We traveled straight home from the store (about 15 minutes). It was about 5:00 pm. Heat was on in the van but chicken was in the very ...
0
votes
0answers
11 views

Is turkey usable after stove turned off? [duplicate]

someone turned off stove I was cooking turkey carcass,it's still warm to touch.Can I safely continue cooking it? There was just meat in pot.
1
vote
1answer
32 views

What is the ratio of curing salt versus table salt in a recipe?

My soppressatta recipe calls for 2.50 lbs. of table salt for every 100 lbs. of meat. How much curing salt would I use in place of table salt?
3
votes
1answer
80 views

Which tools can be used to safely cut bone?

I need to cut various types of bone for its marrow (ie, leg of lamb, or pork bone). I'm wondering what type of tool would accomplish this safely. I've considered bolt cutters, saws, large cleavers, ...
1
vote
2answers
85 views

Can I purify / kill germs in a water to make it drinkable by putting it in a freezer?

I've conducted a research on how can I purify the water to make it drinkable and the results are many, but most of them says that drinking a freeze water can cause cancer to us. I am using a freezer ...
2
votes
1answer
41 views

What should I look for when buying a ramen bowl?

I live in Italy and I love ramen, but I can't seem to identify the characteristics that make for a good Japanese hot noodle serving bowl. What's a good capacity? Is there a well-known substitute that ...
5
votes
1answer
242 views

Why is my pecan pie always runny?

My pecan pie used to be firm years ago. Now going by the same recipe it's always runny. This time I added an extra egg, stirred it less and with a wood spoon so as not to get air and foam in the ...
1
vote
0answers
32 views

What is the best marker for writing on glass?

I am looking for a permanent marker for writing on glass spice containers that can endure being washed. I thought of just using sticky paper labels but they will not endure washing. Should I go for ...
3
votes
3answers
80 views

What material/metal is typically used under the layer of coating in 'ceramic' frying pans?

I am looking at different ceramic frying pans, e.g. this lagostina one, but from reading the product description it is really hard to figure out what metal is the main body of the pan made of. For ...
1
vote
2answers
114 views

How can I fry leftover mashed potato?

Today I need some tips on reusing mash potato. And not the "don't do it" tip. I mean, how can I fry it? So far I've pretty much limited my reuse of mash potato to fried pattie-type things, but I ...
0
votes
0answers
11 views

Thanksgiving leftovers out all night [duplicate]

I packed all my leftovers in tupperware, and accidentally left them all out on the table overnight -turkey, stuffing, cranberry sauce, vegetables. Do I have to throw everything away?
0
votes
0answers
20 views

How long does a stew stay ok to eat when not stored in a fridge? [duplicate]

My wife makes a nice stew and then stores it for up to three days in a cast iron cooking bowl with a heavy lid (in the oven usually). Assuming it is reheated to "hot", is it still safe to eat after 2 ...
2
votes
2answers
78 views

What should I do with a turkey after roasting but hours before dinner?

I work overnight, from 12 AM to 8 AM. When I got in, my only instruction was to check the turkey by 1 AM. I was also told by the co-worker I was relieving that she put the turkey in at 9 PM. And the ...
4
votes
1answer
68 views

Reasonable level of inaccuracy in thermometer?

A little over a year ago I purchased an expensive digital scale / thermometer combo: http://www.breville.com.au/thelittlegeniustm-kitchen-scale.html It works fine however recently I took a go at ...
9
votes
2answers
65 views

Fried capers and caper alternatives

I've really been getting into capers lately - mostly just the ones you buy from the store in the little jars that cured in either brine or lye. I didn't even know what the heck they were for a while ...
3
votes
1answer
52 views

Cooking Ramen noodles in broth or not?

I was wondering if there’s a downside in cooking ramen noodles directly in the broth it will served in. From the recipes I see, ramen noodles are cooked in slightly salted water and then incorporated ...

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