2
votes
1answer
61 views

How do I cook a cottage pie from chilled?

I made a cottage pie yesterday afternoon but did not cook it. I cooked the mince and veg and the mash, put it in the dish but did not put it in the oven. I then allowed it to cool and then placed it ...
0
votes
0answers
11 views

Fridge life of Boiled Veggies (uncooked) [duplicate]

I am planning to boil vegies and store them for a week . (chopping/Cooking everyday do not seem possible with my life style) Any advice on how long Boiled Vegies can stay good in Fridge . or if any ...
1
vote
0answers
59 views

Question about chiffon cake

My wife has been working on making a chiffon cake. The picture below is attempt number 10. She has varied the temperature of the oven, used a metal tray or no metal tray in the oven, and other ...
1
vote
2answers
73 views

Making a sausage and letting it dry out in the fridge

I got a kg of ground beef and put two tablespoons of salt with it. I also put a lot of spices, stuff like paprika, black pepper, allspice, tumeric, lots of garlic, and two tbsp vinegar. This is ...
1
vote
2answers
81 views

Prevent spattering oil when pan frying [duplicate]

How would I prevent from spattering oil everywhere when pan frying? I was shallow-frying breaded chicken breasts for a General Tso's and got boiling hot oil EVERYWHERE in my kitchen, even burning ...
-1
votes
1answer
65 views

Rice water ? Spoiled?

I came across this beauty hack using rice water as the core ingredient. I soaked rice in water COVERING IT WITH A PLASTIC BAG (ORDINARY SHOPPING BAG) left it for one day at room temperature and today ...
0
votes
0answers
37 views

How to store Anaheim peppers?

I bought fresh Anaheim peppers, and I don't eat them super fast. I want them to last fresh for as long as possible. How should I store them? Helpful details might address: Under what parameters ...
2
votes
1answer
42 views

What is the effect that cooked sieved egg yolks added to pastry dough will have on the final product?

I have heard that this will create a more tender end product.
1
vote
1answer
49 views

How to store fresh peaches?

I bought fresh, ripe peaches, and I don't eat them super fast. I want them to last fresh for as long as possible. How should I store them? Helpful details would address: Under what parameters would ...
0
votes
0answers
22 views

Macaron feet are large and can't know how to work with my conventional oven when baking them

I have made a batch of macarons from Pierre Herme pastry book. I used the following recipe: 100g Tant pour Tant; 30g of egg whites (to mix with the tant pour tant mix); 30g of egg whites to be mixed ...
0
votes
2answers
74 views

Is it okay to cover food in the fridge with paper plates?

If I had some chicken and pasta on a ceramic plate and wanted to save the rest for later, when I put it in the fridge, is it fine to just cover it with a paper plate or should you use saran wrap? ...
0
votes
0answers
33 views

Smoking thirteen pound pig

How long should I smoke it for first one I've ever done I want it to be great lot of people are looking forward to this
9
votes
2answers
267 views

How risky is it to eat raw flour, as in uncooked dough?

Does eating raw flour or doughs containing raw flour pose a significant food safety risk (i.e., greater than other dry goods or ingredients in your kitchen)? If so, are there particular cooking or ...
0
votes
0answers
18 views

Cooked Ham left out till 6:00 am [duplicate]

I cooked a 7-1/2 pound Ham last night and it was done cooking at 10:00 pm. It was too hot to put in the refrigerator before I went to bed at 11:30 pm so I left it out on the counter till 6:00 a.m. ...
0
votes
1answer
62 views

What does each setting on the oven mean and what should you use it for?

What do they mean, what is the best usage for each setting, and why?
1
vote
2answers
99 views

What to do with left-over rices from Chinese takeouts?

Nobody here eats much of the rice, that Asian restaurants include with take-out orders. Three people can finish their entries sharing a single box of rice. But we don't like to throw out food either. ...
1
vote
1answer
30 views

Can jam be made from frozen berries?

During summer months, I love buying fresh raspberries and blueberries. I often don't manage to work through the whole punnet, so I freeze the last few berries before they go off. Now the berries have ...
0
votes
2answers
77 views

How is canned corned beef made?

I'm very curious what gives canned corned beef its flavor. While there are a lot of guides out in the internet and youtube that show how to brine and make american corned beef, there is very little ...
-1
votes
2answers
65 views

Will blending corn meal make baking corn dog batter more user friendly?

I made a baking corn dog batter (cornmeal muffins with hot dogs spaced out in a glass baking pan) a long time ago, and it turned out well, with one minor glitch. The glitch was that the batter easily ...
4
votes
1answer
262 views

Can you deep fry a frozen egg? Is it advisable?

I read in a manga (shokugeki no soma chapter 170) the main protagonist froze an egg, then removed the shell and dipped it in tempura batter, making a dish that seems impossible to be created in ...
1
vote
2answers
30 views

Pie Crust Partially Cooked

I was given a pie at a food bank,it is not out of date, how ever, when I cut the pie the bottom crust was raw, how can I fix this, can I bake it for awhile, I need an answer, I really don't want to ...
0
votes
1answer
53 views

Making tea out of grape leaves -when to pick the leaves?

I have a question for you regarding make tea out of grape leaves. I want to make some, but don't know when the best time to pick the leaves it. I know it's made in Greece and the USA, too, but not in ...
0
votes
2answers
322 views

What is coffee garlic?

Gordon Ramsey did an AMA on reddit. He said this: "I would go down the rouse of recently we've been using lots of dry spaghetti, with lots of coffee garlic, chili, preserved lemons. Once we've ...
1
vote
1answer
67 views

Prefermenting the whole sourdough rye bread

Why is it recommended to preferment only a portion of the dough required to make a sourdough rye bread? What can go wrong if I preferment the whole batch? My current knowledge is that it should only ...
2
votes
1answer
117 views

Why is there malted barley flour in all purpose flour?

A friend and I were puzzled to see "malted barley flour" listed as an ingredient in all-purpose flour and bread flour but not cake flour or any sort of whole-wheat flour. This was the case for every ...
0
votes
2answers
105 views

Is it OK to freeze chocolate?

is it ok to freeze chocolate and for how long? I received 50 lbs of chocolate chips from my sister. I want to freeze some but not sure how long they will last.
0
votes
0answers
31 views

Why did my jello not set?

To a 3 oz. box of orange jello I added 1 cup of boiling liquid (mandarin orange), then a pint of orange sherbet and finally the drained oranges. The jello had a bubbled effect on top and did not set ...
4
votes
3answers
228 views

Good way to prevent grease build up in kitchen?

My kitchen items end up getting a sticky grease coating when I cook regularly. Things not even near the stove top. I don't have an overhead fan, what can I do about this?
1
vote
0answers
45 views

Am sprouting beans in machine is the color normal

I have been sprouting my beans for three days now I am not sure if it is ready to harvest and is the color normal and what is the best way to store it?i attach photos. Thank you
0
votes
0answers
19 views

Grünkern –milled vs. whole

I am looking into making grünkern soup this winter. While I have a general idea of the recipe, there's one difference that always comes up: whether the grünkern is whole or milled. As someone who's ...
3
votes
2answers
125 views

Is there a way to properly steel-cut oats yourself?

I'm fond of porridge for breakfast. This used to have something of a weirdo reputation here in Germany, but actually seems to be taking off in popularity recently. Trouble is, everything I was able ...
4
votes
5answers
729 views

Is there a specific name for the mise en place containers used in professional kitchens?

I've recently been watching the PBS show "The Mind of a Chef" and noticed the plastic containers the chefs use to store ingredients as part of their mise en place. To me they seem like a better ...
3
votes
3answers
751 views

Can I use my blender for food processing the ingredients in my Gazpacho?

My wife and I would like to try Gazpacho, and part of the recipe calls for 'food processing' coarse cuts of red onion, cucumber, tomato and red pepper. We don't have a food processor, and we can't ...
1
vote
1answer
72 views

Which fresh herbs goes well with an omelette? [closed]

I'm playing around with omelettes, and was wondering which fresh herbs (and fresh spices) are commonly used in omlettes? Also, are there some that are often avoided? I'm looking for personal ...
4
votes
1answer
69 views

How do you properly toast rice?

No matter what recipe I try, whenever I toast rice it comes out unevenly brown (it always skips past the golden brown stage), it lacks any nutty smell and smells and tastes partially burnt. I tried ...
2
votes
1answer
43 views

I've tried to make yougurt but I've got soured milk - what went wrong?

I've tried to made home-made yogurt. I've tried to follow the receipt first by pasteurizing milk to kill the bacteria, waiting until the milk is 107 degree and adding culture. I've used incubator for ...
4
votes
2answers
138 views

What kind of nonstick coating is this?

I recently bought a Good Cook brand sheet cake pan, not realizing that it was nonstick. I'm was wondering what kind of nonstick coating it had, since the only coatings I know of are ceramic and teflon,...
2
votes
2answers
77 views

Cleaning burnt beans stuck to pot?

Yep. Every several years, a pot of beans is left unattended, sinks up the place and ends up with a rock formation of encrusted bean matter that can't be removed. This time, it's my dearly-beloved ...
3
votes
2answers
119 views

Sourdough starter, growing for increased production

I am a commercial baker, and we are going through lots of sourdough starter. But I wanted some ideas or help for growing sourdough starter without throwing away lots of starter. Will the sourdough ...
8
votes
3answers
647 views

Appropriate process for bulk sauteing onions?

In doing some bulk cooking for a vacation, I needed to cook 12 sliced onions and later 6 minced onions for two different dishes; both as a first step in a sauce. In both cases, I used a large Le ...
11
votes
2answers
975 views

Best practices for baking experiment 'design'?

Is there a generally accepted best way to experiment with recipes? When starting with a recipe that is not 'quite right', if you wanted to tweak the quantities of various ingredients (and taste the ...
1
vote
1answer
32 views

How long should meat be brined for in a 10 percent solution?

I use a 10 percent salt solution for my brines. It just seems the easiest. 100 grams of salt per liter of water, but I have read that this is a bit high as most books speak of a 6 percent solution. ...
4
votes
1answer
64 views

What are the principal components of coconut taste, and how do they differ between fresh and stale coconuts?

I was used to drinking coconut milk and finding that it is nice, a bit sweet, and a bit bland. One day i had a normal supermarket coconut, that tasted like Malibu essence inside. Is that what a very ...
2
votes
1answer
47 views

Can you brine frozen meat?

I want to brine a frozen chicken but I'm unsure if there is any reason why brining frozen meat is bad? Can you brine frozen meat, or do you first have to defrost it before you can brine it, or does ...
1
vote
1answer
72 views

What is the measure for scaling cinnamon if you double a recipe?

I love bread and butter pudding. We came across a recipe, and had plenty of ingredients, so decided to double everything, including double the cinammon. This almost worked out perfectly, except that ...
0
votes
0answers
23 views

Stop pizza toppings sliding off sauce [duplicate]

I only find this with my home-cooked pizzas (making the dough from scratch), and not with purchased pizzas e.g Dominos. Whenever I add cheese and toppings, on top of my pizza sauce, they are very ...
-1
votes
2answers
114 views

stagnant water in my tumble or 1 gallon container, how many days until it becomes contaminated or undrinkable?

How many days, or even weeks until a certain water inside the container (a tumbler, or maybe a 1 gallon water container) becomes undrinkable? Does it vary on container? If so, I am using a plastic 1 ...
-1
votes
0answers
43 views

Are there nut mix combinations that enhance mutual flavor?

My typical approach to making a nut mix for myself or family is to just grab 5-7 types of nuts the person likes most, mix them in a bowl, and pat myself on the back for a job well done. However, ...
1
vote
1answer
25 views

cooked corned beef, “potted meats”. preservation

I cooked corned beef that is to be used as sandwiches or tortilla wraps, so I chilled my freshly corned beef in a Ziplock bag and was thinking about the method of "potting meats" for preservation. ...
0
votes
1answer
42 views

Problem with “No Bake Cookies”

We have made the standard type of these for years, using a recipe similar to this one 3-Minute No-Bake Cookies. A problem we have sometimes is that the sugar will not set (I think). The cookie should ...

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