1
vote
0answers
38 views

Caramel sauce tastes too sugary what went wrong

I tried a recipe to create caramel sauce, where the instructions were basically slowly heat sugar to 350F / 176c then take off heat, add cream, put back on heat, then mix and it's ready. When ...
6
votes
1answer
132 views

How to make Frozen french fries

I'm a takeaway owner and for the past two weeks I have been trying to make my own frozen french fries. But the results are very bad, my fries either stick along like lumps or they get too soggy when i ...
0
votes
1answer
52 views

Equivalent tomato products: paste, sauce, puree, diced, whole

Doctor says low sodium so now I have to make my own tomato sauces ( pizza, spaghetti etc ). So I look up a bunch of recipes online to decide what to add and in what proportions ( using no salt added ...
1
vote
2answers
32 views

Homemade frozen pizza dough

I like to use the commercial frozen pizza doughs to make pizza, like for example Tizeo's. The problem is that my doctor has told me to cut out sodium. I used to make my own, but then I would have to ...
1
vote
2answers
103 views

Italian meringue deflated after adding sugar

I've only ever made French meringue prior to this, and I've only ever used whole, separated eggs. In this case, I used egg whites out of a carton (probably should note they were only a few weeks shy ...
1
vote
1answer
44 views

How to scale up pudding recipe 10x?

I am trying to make a 10X recipe of a cooked pudding. It uses flour and corn starch as a thickener. I scaled up the ingredients proportionally, but it is not as thick. Any recommendations on how ...
0
votes
0answers
27 views

Cooking pizza in tiny gas oven with pizza stone

I currently have a tiny gas oven to cook with this summer and I like to cook a lot of pizzas, but I have always cooked them in standard electric home ovens. I have been doing some reading here and ...
4
votes
1answer
184 views

Is rice supposed to be eaten with chopsticks?

This question is about cultural norms and tradition. In Asian countries, is rice intended to be eaten with chopsticks? I heard this is a western misconception, as rice is too hard to pickup with chop ...
0
votes
0answers
39 views

What's the basic technique for long braising of pork?

I boiled 1kg chunk of pork 12 hours: first boiling 45 min 8 h at low heat 45 min boiling low heat now some hours I am not sure if this was a good strategy. I know there's no single "right" ...
-3
votes
0answers
70 views

How would a Sommelier normally describe Topinambur (spirit)? [on hold]

I've been reading about things to make with sunchokes, and was wondering what Topinambur (spirit) would taste like if you had to describe it to someone.
0
votes
1answer
62 views

Kosher alternative for blood sausage

The title explains it all, is there a kosher substitute for blood sausage?* Blood sausage is not kosher due to the inclusion of blood, the consumption of which is forbidden by Jewish law.
3
votes
5answers
126 views

Can “Canning” be achieved with “vacuum sealed” bags?

Upon reading the question If I vacuum seal a food product like beef stew then boil it in the bag, would it keep un-refrigerated? and the answer provided http://cooking.stackexchange.com/a/69423/6279 I ...
1
vote
1answer
90 views

If I vacuum seal a food product like beef stew then boil it in the bag, would it keep un-refrigerated?

I'm wondering if after vacuum sealing something then boiling it, if that would act as sterilization allowing the product to remain safe without being refrigerated.
0
votes
0answers
16 views

What's the intrinsic advantage of using a dutch oven? [duplicate]

I'm currently developing a no-knead, straight-to-the-oven technique for bread making. The style of my bread is a plain boule, formed and proofed over an oven tray, sprinkled with a bit of water, and ...
0
votes
1answer
44 views

To finely spray a thin layer of warm liquid Coconut Oil?

Online, I've been seeing these metal, glass, poly/ plastic bottles that are said to keep & spray cooking/ edible oils. Let's assume the oil is warm & liquid, not cold & frozen, which ...
0
votes
1answer
27 views

Skin on black bean soup

Sometimes when I make black bean soup it forms a skin. Why is this? Ingredients are: beans, olive oil, salt pepper, garlic, cayenne pepper, and cumin.
2
votes
1answer
66 views

What is a Tin of Tomatoes? [duplicate]

My recipe calls for a small tin of tomatoes plus another tin of tomatoes. Is a small tin of tomatoes equal to a 14 1/2 oz size can of tomatoes and the tin of tomatoes equal to the 28 oz size can or is ...
2
votes
1answer
48 views

How long do refrigerator pickles keep?

I pickled zucchini slices last summer with plenty of vinegar, sugar and spices and still have some jars in my refrigerator. They look fine but I wonder about bacteria etc. Thanks
2
votes
2answers
77 views

Should I cook in the old carbon steel skillets I just bought at a flea market? And can I use them for campfire cooking?

I just bought two carbon steel old pans, numbers 43 and either 6 or 9 (orientation?), at a flea market. One of the skillets has a lot of burned on flaky black very hard something - outside, mostly, on ...
0
votes
0answers
18 views

Cooked hamburger [duplicate]

I cooked hamburger and onion about 7:00 P.M. One night to freeze and use later, after it cooled a bit I put it in freezer bags and laid it on the counter to cool before putting it in the refrigerator ....
1
vote
1answer
112 views

How to store Curry Leaves for many days?

I've used polythene bags and they remain good for at-least 3- 4 days. Then the leaves are becoming dark. How can I store them for at least one/two week(s)?
1
vote
2answers
121 views

How to remove alcohol taste from vanilla extract?

I bought Kirkland pure vanilla extract from Costco and it has a very strong taste of alcohol. I'd like to mix it into drinks, but it is really overpowering. Would boiling out the alcohol remove some ...
1
vote
0answers
32 views

Discolouration of Sushi Rice

In our sushi rolls with plain cucumber - the sushi rice seems to get a black discolouration around the cucumber after a few hours stored in the fridge. Any ideas as to why and how to prevent it?
0
votes
2answers
89 views

Difference between tzatziki and Indian mint dip (mint chutney?)

What is the difference between a tzatziki dip and an Indian mint dip? Aren't both just yogurt and mint? Or o is the difference that tzatziki also has some cucumber in it? Also, while tzatziki looks ...
1
vote
1answer
34 views

Converting frozen hash brown patties from oven cooking to stove top

I have some store brand frozen hash brown patties that only show to cook them in the oven. They have to cook at 450 degrees for 15 - 20 minutes, and it is 80 degrees outside. Can they be cooked in a ...
0
votes
0answers
25 views

How should I store sunchokes for 4 months in a hard freeze?

I've seen that sunchokes "just want to grow", so I was wondering how I should store them over a long cold winter. This is mostly so I can have seed (community garden) in the spring, but I will also ...
-2
votes
0answers
58 views

What is the ideal age for cooking with hostas?

I've read that hostas can be fibrous, and stringy when they get to old, so what is the ideal age for hostas when you cook with them? It turns out they're used in japanese cooking if you're wondering ...
-2
votes
1answer
41 views

Falafel vs onion baji

What is the difference between the way a falafel is made and the way an onion baji is made? It seems both seem to be based on embedding some veggies in flour and frying it.
2
votes
1answer
31 views

How much salt do I use to ferment 1 quart of cabbage?

How much salt do I add to ferment 1 quart of cabbage?
2
votes
1answer
55 views

Which sugar for brining?

I've come across various brining solutions that include sugars: white sugar, brown sugar, raw sugar, etc. Are these sugars interchangeable? Is one sugar more desirable for a certain kind of meat over ...
1
vote
1answer
70 views

Flour Blend for Seoul Chicken?

The chef in https://www.youtube.com/watch?v=CD97u0OUbBo uses a blend of tapioca starch, potato starch, and rice flour for his dredge. Any ideas what ratio would be optimal for getting a crispy wing?
3
votes
1answer
118 views

Is there such a thing as pork stock?

The other day I made this delicious recipe of Bacon Tea. I thought I could make some more with some Pork Stock. When I went to the store to buy stock I found: Beef Stock Veal Stock Chicken Stock ...
0
votes
1answer
35 views

What is the shelf life for candy with fresh butter?

I am making a chocolate covered candy with a center that includes fresh butter, sugar and cookie crumbs. There are no eggs in the recipe. It is not cooked. What is the shelf life before it needs to ...
-1
votes
1answer
72 views

How can you make better tasting water with Silver Pulver and Mocca Master?

I want to make great water. My process Filter water first through Brita Put silver pulver to paper filter in Mocca Master. Experience the taste and adjust the amount of silver pulver. Here one ...
-1
votes
2answers
39 views

Absorb precipitates when heating water in a microwave?

I boil filtered water. I notice much precipitates in the water after heating it up in microwave. I would like to remove them, and I am thinking the ways do it. Ways some absorbing stone etc ... ...
0
votes
0answers
42 views

How much coffee to use for coffee ice cream?

How much coffee should I use in making a nice sweet ice-cream? I don't want that bitter taste, just a little taste of it without getting bitter.
0
votes
1answer
43 views

Clarified Butter for Hot Sauce?

Would there be an advantage or disadvantage to using clarified butter to making hot sauce? Often, a recipe calls for butter to be mixed in with some pepper sauce. I'm wondering if clarified butter ...
6
votes
1answer
579 views

What can I use instead of clam juice?

I would like to make a "Thai beef with carrot-basil salad" recipe. The sauce for the ground beef includes the following ingredients: 2 tablespoons lime juice 2 teaspoons sugar 1/2 teaspoon salt 2 ...
4
votes
1answer
70 views

What's are the benefits of different sourdough starter consistencies?

Is there any real differences between keeping a sourdough starter at a thick dough like consistency compared to a more watery consistency? Aside from the general thoughts of thicker being easier to ...
0
votes
0answers
49 views

Saran wrap changed?

Two related questions: (1) Has Saran wrap changed formula? I just bought two boxes yesterday and it was not normal. The plastic sagged and did not cling as well. Normally Saran wrap is quite stiff ...
1
vote
0answers
47 views

Tasty's Cookie Cream Puffs

I saw some expert advice for someone's problems with Choux pastry posted here: Choux pastry (Chocolate eclairs) doesn't cook properly I'm having problems with this 'cheat' recipe here: https://...
3
votes
1answer
31 views

How can I bake these cheese and pimento rolls so they're not gummy inside?

I'm using a recipe for rough puff/quick puff pastry as the dough. The filling is cheddar cheese and pimentos. After baking at 350 degrees F for about 35 minutes, they are a little over done on the ...
2
votes
0answers
42 views

Can I steam-cook food in a distiller?

I have a counter-top water distiller which I have been using to make distilled water, and it's been working fine for this purpose. Recently, my artichoke plant has produced artichokes ready for ...
3
votes
2answers
99 views

What should I do with my leftover bench flour?

I make bread/pizza quite often, up to a few times per week. I work on a wooden surface for forming the dough and use a flour dredge to spread about 1 cup of flour per session on my surface. I would ...
1
vote
0answers
44 views

What do 5 star restaurants do differently when cooking steak? [duplicate]

Recently I had an $80 steak, and it was the best thing I have ever eaten. I do not normally eat this sort of pricey food and so I was shocked at just how good it tasted. My question then, what exactly ...
0
votes
1answer
35 views

Should shortbread cookies be lightly browned?

I'm trying to make shortbread cookies the proper way. Should they be cooked through, but without any browning? Or, should they be lightly browned?
3
votes
1answer
54 views

What can I use in my own kitchen to fashion a panini press?

First, I realize someone asked whether they can use a waffle iron. Great question, great idea. Alas, while I do have a waffle iron, it's not a very good one and won't fit sandwiches of substantial ...
0
votes
0answers
13 views

How long can baked vegetarian lasagna be left out? [duplicate]

I made an amazing vegan lasagna last night but it got left out for 4 hours after we ate it before I refrigerated it. It contained lasagna noodles, marinara sauce, tofu, vegan cream cheese, eggplant , ...
0
votes
0answers
15 views

Is my steak ok to eat? [duplicate]

I ordered steak medallions 12 - 2 0z portions. They were delivered via dry ice in a white styrofoam .. and the delivery company put in my garage without my knowledge; unfortunately they sat in my ...

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