2
votes
1answer
28 views

How can I test if a dehydrator is getting to the proper temperature?

I'm trying to sell an Aroma 5 tray dehydrator and want to make sure it's working correctly. What temperature should it be getting to and how do I test for it?
0
votes
1answer
108 views

How long will spaghetti and meat sauce last in the refrigerator? [duplicate]

Today, I accidentally forgot that I had brought my lunch in - leftover spaghetti noodles and a meat sauce (sauce from a jar, meat cooked fresh and added to the sauce) that we had last night. They are ...
1
vote
0answers
29 views

How can you consistently separate Kefir into curds and whey for cheesemaking?

I have trouble getting my Kefir to cleanly separate on a consistent basis, despite allowing it to sit out for multiple extra days, prior to refrigeration. As my house does not remain at the same ...
0
votes
0answers
44 views

Using minced onion instead of powder onion, will it change the expiration date of the final product?

I produce a product using onion powder which gives me 6 months before it expires. Will that 6 months decrease if I use fresh powder during the production? The cooking proccess includes pasteurizing ...
53
votes
6answers
6k views

How Did I Explode A Saucepan?

I am a complete amateur when it comes to the world of cooking. My recent attempts to teach myself have unfortunately lead to me needing to ask: How did I explode my saucepan? I'd put some ...
3
votes
1answer
98 views

Fat sinking to bottom of stock

So I've made stock a couple of times in the last couple of months - one batch of chicken stock and one of beef neckbone stock - and I've come across a problem I've never seen before. After cooling, ...
1
vote
0answers
30 views

What is the effect of the fat content of milk when making cheese?

How does the fat content of milk affect the cheese it's used to make? For a science fair I am finding out how different fat content milks affect mozzerella cheese. But first I need to know how the fat ...
0
votes
1answer
85 views

How can I safely jar up my homemade salad dressing?

I'm wanting to jar up my favorite House dressing made with miracle whip, so I can sell it and give it away. I want to make sure I do it safely!
2
votes
1answer
108 views

Are can openers like the original Swing-A-Way sold under a different name now?

Swing-A-Way can openers used to be made in St. Louis, MO. After the family sold out they finally ended up being made in China. The quality went away. I thought I came across some info that the ...
0
votes
1answer
28 views

How long will blackberries keep in the refrigerator if they have been cooked with sugar and water added?

How long will blackberries keep in the refrigerator if they have been cooked with sugar and water?
2
votes
1answer
48 views

Why is my yeast so slow?

Yesterday I made a batch of dough for a bread-like treat. It was a mix of cooled-off mashed potatoes, flour, instant yeast, room-temperature milk and room-temperature water. According to the recipe ...
8
votes
2answers
120 views

Is smoking with 'barked' wood dangerous?

I have been told that smoking with fruit wood that has bark on it is poisonous. I also have been told that there is nothing wrong with using 'barked wood'- that it is only a matter of personal taste. ...
5
votes
3answers
582 views

Are there gas ovens that come with a thermometer?

Is it possible to buy a household gas cooker with a built in thermometer. All of the ones i have seen so far don't have these so there is no way of knowing what temperature the oven has reached. I ...
8
votes
4answers
183 views

Should I refrigerate hot sauce?

I am an avid hot sauce collector. I own about 2 dozen bottles in various states of completion, some of which are a couple years old. They are currently in my refrigerator. Is that where they should ...
2
votes
2answers
69 views

Deep freezing paneer (cottage cheese)?

I have a packet of cottage cheese ( paneer ) and it advises me not to deep freeze it? I cant understand why. Any help? I had it deep freezed right from the time I bought it. It is also 3 days past ...
1
vote
0answers
87 views

Dangers of leaving food in an off gas oven

My gas stove manual warns not leave food in the oven while it's off either: More than an hour before cooking, or More than an hour after cooking I can't seem to find the reason why, or to tell if ...
22
votes
3answers
5k views
2
votes
2answers
82 views

Substitute ratio when using butter instead of shortening

How much butter should be used to use as a substitute for 1/2 cup of shortening for a banana nut bread recipe? I don't have any shortening on hand.
2
votes
1answer
100 views

Can you buy plastic food containers like “Tupperware” in specific or custom dimensions?

I am in need of a food container that is a specific dimension in this case (7.5"L x 3"W x 2"H) but I often need various sizes. I can't seem to find any in that dimension and I cant find a website that ...
3
votes
2answers
128 views

Sous Vide Strip came out medium well, what did I do wrong?

I picked up two NY Strip steaks, about 6 oz each this weekend with the hopes of showing off how awesome my new sous vide circulator (Anova Precision Cooker) with a nice medium-rare steak. I pre-heated ...
5
votes
1answer
209 views

button mushrooms turned red while frying in butter

I fried fresh sliced button mushrooms in butter over low heat with no other ingredients. After a short while dark red areas started to appear on the sides of several slices. I never noticed anything ...
0
votes
0answers
28 views

Defrosted puff pastry

I over defrosted my puff pastry and it's been in the fridge for a week. Is it still good? Can I use it?
1
vote
1answer
66 views

Fresh or dried Garlic

I'm making kosher dill pickles which calls for one clove of garlic.I have some fresh and wonder if fresh or dried garlic cloves is stronger in flavor
1
vote
2answers
104 views

Will a pineapple marinade reduce a beef roast to paste?

My butcher gave me this warning: Make sure you don't soak your beef in a pineapple marinade, stick to brine. I tried it with pineapple once and I ended up with a paste. Now seems too incredible ...
1
vote
2answers
181 views

What is the difference between marinara and spaghetti sauce?

The title pretty much says it: What is the difference between marinara and spaghetti sauce? I Googled and got a bunch of hits but none of the answers left me feeling like I actually understand the ...
1
vote
0answers
36 views

Mandarin and orange pips

Mandarin skinned and blended tastes bitter, is it safe too drink? Also tried blending Mandarin after skin was removed. It is very bitter. Is it ok?
4
votes
1answer
111 views

Can I let food be tested for spoilage after freezer power outage?

We had a chest freezer filled with beef get disconnected from power for some period of time. Reconnected and refroze the meat. I don't know how long it was without power. Packets of hamburger were ...
0
votes
0answers
35 views

Toasting bagel in my oven

How much energy am I wasting by toasting my bagel in my big oven? Should I get a toaster?
0
votes
1answer
60 views

Optimizing Marinating Speed

I've read that evacuating the container will speed up marinating seriously. Is this true? Why is that? Are the other ways to decrease marination time? Maybe something more suitable for home use?
2
votes
1answer
107 views

Problem making cakes and pancakes

There is an issue I face whenever I try to make cakes or pancakes in which egg yolks and egg whites must be separated. I try to achieve the thickened creamy mixture by whipping egg yolks with a ...
3
votes
1answer
97 views

Can you mix Red Onion chutney into bread?

I was thinking about making some bread today, and I have some leftover red onion chutney. I was wondering if it would be nice to mix the chutney into the bread dough, and then bake it. If so, would I ...
1
vote
1answer
159 views

Why do the Japanese eat a lot of raw fish?

Was trying to answer this question for a school age child writing an essay about Japan. Short of Wikipedia's "hundreds of years ago, you arranged for fresher fish by transporting it live" nothing ...
3
votes
1answer
51 views

How to use herb extracts or essential oils in drinks

What I am trying to do is make a drink called "Tarhun". It is, in its essence tarragon extract, sugar, water and lemon juice. I can not find fresh tarragon, so I must use either oil based tarragon ...
3
votes
1answer
407 views

Ribs burned to a crisp following directions. What does “medium high” mean?

I'm learning about grilling by making mistakes. The instructions on some pre-seasoned "St. Louis Ribs" say the following: Remove ribs from package. Preheat grill to medium high. Place ribs on ...
0
votes
2answers
44 views

How do I make my baking powder biscuit dough stick together?

I am trying to make baking powder biscuits for strawberry shortcake. i followed the recipe on the baking powder can and i was trying to roll them out but the dough doesn't stick together very well. ...
0
votes
1answer
30 views

To thin chocolate candy coating, how much oil to use?

I am trying to use chocoate candy coating on chocolate transfer sheets. The normal chunk of chocolate candy coating is too thick when melted, so I used vegetable oil to thin it for better spreading. ...
0
votes
0answers
23 views

burnt steinless steel pot - is it harmful for health? [duplicate]

I have a stainless steel pot. I have forgot about that I had boiled potatoes. It was short time when water ran out form pot. As you guess, the pot burnt. It was black mark at the bottom, However I ...
0
votes
1answer
92 views

Essenial cookware/utensils to buy from scratch for sustanence in the US? [closed]

I am a guy from India going to settle in the US(Houghton, MI) for higher education for a period of 2 years. I have been bombarded by a variety of stereotypes for cooking (You won't get this and that ...
0
votes
0answers
28 views

My puff patty is not rising up.What should I do?

I made the patties. Bt its not rising. I baked on 230 in convection. It becoming like mathi. Kindly help.
1
vote
1answer
69 views

How to clean an all-clad stainless steel pan

I accidentally left one of my all-clad stainless steel saucepans on the stove & the water in it boiled off... I used Bar Keeper's Friend(BKF) & I was able to remove all the spots in the ...
0
votes
1answer
75 views

Do people eat clotted cream AND butter at the same time?

In The Hobbit, Gandalf is described as eating loaves with clotted cream, butter, and honey. I'm familiar with clotted cream, but I always eat it with jam - clotted cream PLUS butter seems excessive. ...
0
votes
0answers
25 views

Serving sets question

I'm looking for a serving set for smoked salmon, cream cheese, capers, and finely chopped onions. A small: fork, spoon, slotted spoon, and spreader. Do these small utensils come in sets?
0
votes
3answers
90 views

What device to use to chop/dice tomatoes?

I make chunky salsa in 2 quart batches. I have terrible knife skills, it takes me way too long to dice the amount of tomatoes needed for a batch. I am looking for a piece of equipment that will chop ...
0
votes
1answer
51 views

What are the different kinds of cheese? [duplicate]

I've heard people say that the cheese used in pizzas is not suitable for many other things and for this recipe you need to have this particular cheese. Is there some broad principle as to which cheese ...
6
votes
1answer
87 views

Why would gluten-free chicken meatballs involve pre-cooking 1/3 of the chicken before frying the formed meatballs?

I am looking at this recipe for gluten-free chicken meatballs and found this step to be odd. Anyone know what the purpose is? Is it related to the lack of gluten or somehow helping the balls to stay ...
2
votes
1answer
58 views

Can thawing meat too quickly affect its quality?

Can thawing meat more quickly (e.g. warm water, microwave, warm oven) than normal (leaving out at room temperature) affect the taste / texture of the meat? Is there a particular maximum rate of ...
0
votes
1answer
40 views

Maximum temperature for thawing meat

When thawing frozen beef in hot water (meat in sealed bag / container in water), what is the maximum temperature that the water can be to not inadvertently start cooking the meat or otherwise affect ...
5
votes
2answers
213 views

How to make white aioli?

Whenever I make aioli with the traditional recipe of egg and oil it always turns out yellowish. It's obviously because of the color of the egg yolks. However, recently I've noticed some good ...
0
votes
0answers
24 views

Cleaning Range Ventilation [duplicate]

I have a hood ventilation system that vents to the outside. It has removable grease traps, as pictured below. I've put them in the dishwasher, but the grease has polymerized onto them. I'm looking ...
3
votes
1answer
160 views

Ideal pan temperature for frying meats (kangaroo, chicken etc.) using IR thermometer?

I've recently bought a Thermoworks IR thermometer. I'm hoping to use it with my pan when frying meats, to get more ideal temperatures. There's plenty of content online about what the internal ...

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