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 ...
4
votes
1answer
76 views

How do you remove strong garlic odor from enclosed space (garage)?

I dehydrated garlic in my garage a couple of days ago and now I need to remove the strong garlic odor in the garage -- any ideas? I have left the garage door open for hours and have run the ...
4
votes
1answer
136 views

Yolks flat and breaking

We have had our own chickens for over 20 years and feed them on crushed grain and laying pellets and they eat greens in the fields. The fresh eggs have always been plump in the centre when cracked. ...
4
votes
1answer
504 views

How do I use tamarind powder?

If a recipe calls for tamarind pulp/paste/concentrate, can I substitute powder? If so, how much tamarind powder should I use?
4
votes
1answer
631 views

What method of extracting oil from almonds preserves the most almond flavor?

Which would be the best way to extract oil from Almonds preserving the strongest flavour of Almonds?
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, ...
3
votes
1answer
71 views

What causes congealed bacon fat to have a wrinkly surface?

Earlier this week I refrigerated some rendered bacon fat in a small metal prep bowl, for later use. Today, after making bacon again, I went to add more grease and saw a surprising texture on the ...
3
votes
1answer
122 views

How to get the pits out of clingstone peaches for peach butter

I'm making peach butter. The recipe I have uses the skin on the peaches (you put the peaches in a blender, put them in the slow cooker with sugar and spices, then use an immersion blender at the end ...
3
votes
1answer
237 views

Pitas are paper thin on one side

My problem is when the pittas do puff up, one side is paper thin, and tears easily when you try to put anything on it. Any tips?
3
votes
1answer
170 views

Even heating: skillet thickness vs. electric element size

I've recently started transitioning to stainless-clad aluminum-core skillets, and one oft-compared property of various offerings is the thickness - generally a thicker sandwich contains a thicker ...
2
votes
1answer
48 views

How much does potato starch affect a cheese sauce recipe?

I'm following this recipe for making cheese sauce: https://www.youtube.com/watch?v=HRJgQdOGWZ8 While purchasing the ingredients I noticed something about pre-shredded cheese versus a block (Kraft ...
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 ...
2
votes
1answer
150 views

Cooking on a Himalayan Salt Slab

I am interested in purchasing a himalayan pink salt slab to cook on my stovetop. My cooktop is glass. The directions for using the salt slab is to be sure to have a space between the heat source and ...
2
votes
1answer
66 views

Cooking old beets

I just harvested some beets from last year, they are red in the center and the rest is a yellow white color. They are huge, so are they edible?
2
votes
1answer
97 views

Please help me make Caramel using Coconut Sugar?

I am making my own ice cream pops. One flavor I'm developing is Peach Cobbler. I've been trying to include some caramel in the bars, yet I can't seem to make a type caramel using coconut sugar, that ...
2
votes
1answer
75 views

Mackerel brining time before smoking

Having only just bought a charcoal fired barbecue/smoker, I am confused about brining times. Having searched the web I found some sites recommend 20 minutes, for mackerel, others much longer, who is ...
2
votes
1answer
70 views

Butter clarifying mixing mistake

During the making of clarified butter, I mistakenly mixed the oil and protiens in the pot with a wooden spoon. So I have an emulsion now. I was thinking, that the oil and the rest will separate ...
2
votes
1answer
138 views

Modernist / molecular cuisine with a microwave?

The microwave is usually frowned upon by ambitious chefs. It provides a convenient way to quickly heat ready made meals or the leftovers from the day before, but it is usually not regarded as a ...
2
votes
1answer
242 views

How can I get my chocolate cake to taste less like a brownie?

I've been testing out cake recipes, and I'm having a bit of difficulty creating a chocolate cake that doesn't taste like a brownie. What I want is a light, moist chocolate cake (doesn't everyone?), ...
2
votes
1answer
178 views

What's wrong with my iSi soda siphon, and how do I fix it?

I am the happy owner of a soda siphon which I've used for the last three years on a near-daily basis to make sparkling water for sundry use at home. It appears to be this model, though I've lost the ...
2
votes
1answer
348 views

I used evaporated milk instead of sweetened condensed milk in a fudge recipe. How do I fix this?

I was given a fudge recipe citing evaporated milk instead of sweetened condensed milk. Is it possible to fix this by adding sugar and re-cooking the fudge or is it just a recipe gone bad?
2
votes
1answer
118 views

Baking granbarksost ( spruce bark cheese) (Brie) with little mould

We have this amazing cheese from sweden just like Brie cheese but surrounded by tree bark and meant for baking. Should I remove the little bits of green mould from the outside of the cheese before ...
2
votes
1answer
168 views

Mould in water when making preserved duck eggs

We have ducks at home and my wife has been making the Chinese delicacy 咸鸭蛋 preserved duck eggs for about 3 months now. However in the past week the current batch of eggs has mould in the water. The ...
1
vote
1answer
62 views

Dense and gluey centered cake problem

I tried baking a cake for the first time. The brief procedure I followed was: Mashed 4 eggs. Added to it 1 cup sugar, 200g butter. Mixed it using an electric mixer. Then added to it 1.5 cup of all ...
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 ...
1
vote
1answer
69 views

Temp and time for using half the recipe of cake

I have a recipe which makes cake for 6-8 ppl. I want to bake the same recipe using just the half recipe. It's original temp. Is 180 C using 40 minutes. Now after using just the half recipe what will ...
1
vote
1answer
154 views

All Clad Copper Core - everything sticks, why?

I decided to splurge on a set of All Clad Copper Core. I have no problem with browning meats with this cookware, but I am having huge problems with many other kinds of cooking. For instance, this ...
1
vote
1answer
95 views

How does substituting Butter for Margarine/Shortening affect the Recipe

I know that Margarine / Shortening are usually softer than butter, but what other differences are there? Can I just melt the butter and call it good or will this effect my final Product? I have seen ...
1
vote
1answer
141 views

What causes dutch oven flavor?

I love the added flavor that comes from cooking in a cast iron dutch oven like the one shown below: What is it that causes this? Is it from the charcoal or from the seasoning? If I season a legless ...
1
vote
1answer
86 views

How to package fresh pasta and fresh pasta sauce

I want to start selling my pasta sauce and fresh pastas (gnocchi and tortellini) in refrigerated compartments of departmental stores. Does any one know how stores package their sauces and fresh ...
1
vote
1answer
60 views

Is cooking with fruit liqueur comparable to cooking with fruit juice?

I had some cranberries and blueberries that were past their prime, so to preserve them I made them into a liqueur. However I'm not much of an alcohol drinker, so I was thinking of using this liqueur ...
1
vote
1answer
65 views

Why does Black Gram Batter turn fluffy only when stone ground?

Idly and Vada two major recipes of South India. For those dishes Black Gram Batter is the key ingredient. This soaked balck gram when ground in a mixer or food processor makes idly and vada hard and ...
1
vote
1answer
98 views

How to make double cream 48% for tart filling (not for whipping)?

In my country it is impossible to get double cream (48% fat). The highest fat content I can get is 35% whipping cream. I have some recipes which require double cream and I don't want to substitute it ...
1
vote
1answer
149 views

Why aren't my potatoes cooked?

I had a 3lb roast on a bed of baby potatoes (smaller than a ping-pong ball but larger than a grape) and onions at 375F for almost 3 hours. The roast came out great (cooked to 150F internally), but the ...
1
vote
1answer
127 views

Microwave rice cooker vs low-end electric rice cookers

So, at my parents home we had a two part microwave rice cooker which created relatively dry rice in my experience (though I only used it myself a couple of time), but I actually like it better than ...
1
vote
1answer
315 views

what kind of meat is used at carving stations?

If I go into a cafeteria and they have a hunk of meat on a carving board that the cafeteria is calling "roast beef"; generally what cut of meat is used? The cafeteria slices it very thin about an ...
1
vote
1answer
614 views

Purple skin with white flesh yams/sweet potatoes have black/green spots after I boil them. Can I still eat them?

Our local food distribution site gives what they call sweet potatoes. They are purple looking on the outside with white inside. When I boiled them they got kind of black or green streaks in them. Am I ...
1
vote
1answer
996 views

If bacon tastes like fish, is it still good to eat?

I've had some bacon in the freezer for a few weeks, got it out and fried it up today, and it tastes like fish. Is it still good to eat? No, there was no fish in the freezer No, there was no fish ...
0
votes
0answers
110 views

Butter and chocolate left at room temperature

I mixed butter and melted chocolate chips (dark chocolate I think) together intending to make icing but changed my mind about the icing. I put the chocolate butter in the fridge and it's fine but the ...
0
votes
0answers
88 views

Why is the liquid caramel colour separating in my cakes?

I am making Christmas cakes, and when I am creaming the margarine and sugar, I put in my liquid caramel colour and mix it through. Once all combined, I then add all other ingredients, and once ...
0
votes
0answers
61 views

Using a Jelly Bag

I am attempting to make Sea Buckthorn jelly (as in jam jelly rather than gelatin jelly), but am having an issue with straining the juice. Here's what I have done so far: freeze the berries on the ...
0
votes
0answers
79 views

Pork fat and vinegar storage/safety

About a month ago I made pulled pork, with cider vinegar. After cooking, and putting about half of the cooking liquid into the pork I poured the other half into a mason jar and put it in the fridge. ...
0
votes
0answers
262 views

Is it safe to drink?

How long is it safe to store warm milk in thermos flask? I carry warm milk for my daughter when we are out . She likes it with chocolate horlicks . But I m not sure if it is bacteria free if consumed ...
0
votes
0answers
116 views

Is it feasable to make gummy bear that have the same physical properties as regular ones without using gelatin?

I'm looking for some first hand experience with this thing. Most vegan gummy bears and similar candy use agar-agar instead of gelatin but the end result is nowhere near the original. The candy tastes ...
0
votes
0answers
398 views

How to make this shawarma hot sauce?

I'm not sure how to ask this question so bear with me. This shawarma place nearby has this amazing hot sauce but I have no clue whats in it! I want to re-create it if possible. I talked to the clerk ...
0
votes
0answers
63 views

How to reassemble an espresso basket

I took apart the deLonghi espresso maker basket and after i reassembled it, it no longer lets the water through. The holes are not clogged. The little knob on the bottom goes through in the right ...
0
votes
0answers
221 views

Why does my chocolate cake come out dry and grainy on top?

I want to make a chocolate cake recipe that is moist from the inside and flavoursome. I tried making one with: milk, vegetable oil, eggs, bicarbonate of sodium, sugar and flour, and golden syrup. The ...
0
votes
0answers
119 views

Extruded cookies with filling

I am looking for a recipe for round extruded cookies with cocoa cream filling for a Rheon extrusion machine. I tried the following recipe: flour:100 sugar:33 fat:29.17 oil:30 eggs:17 water:2 ...
-1
votes
0answers
46 views

How to check fresh chicken & frozen chicken?

Please give me suggestion how to check fresh chicken and frozen chicken when i getting both chicken in my hand then i was confused which is fresh and which is frozen so please give a small ...
-1
votes
0answers
37 views

Can I refreeze chicken while it is still VERY cold?

Can I refreeze chicken after I marinade it in EVOO and lemin juice adn place back in freezer while it is still VERY cold?

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