3
votes
3answers
4k views

Watery liquid on top of homemade yogurt

I made homemade yogurt tonight, except it didn't turn out as I expected. I followed this recipe with a few exceptions. I made it with three quarts of milk instead of 4 (or two). I modified the amount ...
4
votes
1answer
60 views

When do I add the chicken stock in this recipe? The author doesn't specify

I've found a bunch of morels this weekend and wanted to make a simple sauce with them. The simplest one I want to try directs me to cook a medium shallot in butter until translucent, then add morels ...
2
votes
1answer
140 views

I have a bottle of unopened 23 year old corked spanish white cooking wine

with laurel leaves steeping in it as well. I bought it at the Placio De Espania in 1992. Would it still be safe for use?
15
votes
3answers
9k views

Why is water often added to the eggs when making omelettes?

Why is water often added to the eggs when making an omelette? Also, is there a recommended amount of water?
10
votes
3answers
4k views

Why do marshmallows poof up so huge when put in the microwave?

As anyone who's put marshmallows in the microwave knows, they expand a ton! Sometimes they puff up to literally more than twice their original size (YouTube video for those who haven't seen it). So, ...
2
votes
1answer
55 views

How much longer do I cook the roast?

I was following the advice of preheating @ 400 and had every intention of lowering he temp to 300 but instead I forgot to lower it and ended up cooking it for the first 30mins at 400. I just lowered ...
14
votes
7answers
32k views

How do I maximize the shelf life of my homemade hot sauce?

I am planning on putting this year's crop of hot peppers to use by trying my hand at making my own hot sauces. I've never tried this before, but I've found a number of recipes on the Internet. ...
2
votes
1answer
67 views

Is it possible to substitute butter with egg yolks in cookie dough?

I would like to know if it is possible to completely replace butter/margarine with egg yolks in cookie dough? Or in any other kind of butter-based dough while we are at it. And, if it is possible to ...
6
votes
3answers
9k views

What does the Cinnamon in my coffee turn into?

I few years ago I put Cinnamon in my coffee. After a few hours (I'm a slow coffee drinker) I started to take my last sip and a big clump of mucus hit my tongue and I almost puked. After recovering, ...
7
votes
4answers
13k views

Ceramic vs Stainless Steel in coffee mugs

My travel mug broke :( Looking at replacements, I find that most travel mugs with designs tend to be stainless steel, whereas my prior mug was ceramic. Is there a difference in heat retention between ...
2
votes
2answers
88 views

Cooked white asparagus is stringy

Everytime I cook white asparagus it has these strings in it, which are not really pleasant. Is it normal thing? Or I am doing something wrong? I peel asparagus and cook it in boiling water for 15 ...
0
votes
0answers
44 views

How do I seal ice cream containers?

I want to make ice cream, put them into pint containers (or, hopefully of any custom size in the future) and have the containers be sealed with a film like Häagen-Dazs does. A machine would be ok. ...
1
vote
3answers
1k views

How can I store wonton wrappers in the freezer?

I have found that authentic frozen egg roll wrappers from an Asian food store work well for canneloni and ravioli. Just thaw, fill, and roll. You can cut them to any desired length. Also, frozen ...
1
vote
1answer
67 views

Problem making homemade bounty bars

I tried making homemade bounty bars twice but there is a problem I can't seem to get the solution to this problem right. What I do is as follows: I first mix a can of sweetened condensed milk with ...
0
votes
1answer
44 views

Raspberry Infused Vodka

I recently discovered a number of bottles of raspberry infused vodka in my grandmother's basement. They are all many years old, and I'm wondering if they're still safe to drink. They seem to have a ...
11
votes
8answers
17k views

When is a Utility Knife to be preferred over a Chef's or a Paring knife?

A Utility knife is a kitchen knife that is midway in size between a Chef's knife and a Paring knife. Although I own a Utility knife, I don't believe that I have ever used it except when my Chef's ...
2
votes
2answers
279 views

Keep macaroni cheese creamy after refrigerating

I occasionally make Macaroni and Cheese with a béchamel/roux (and tuna, but I still call Macaroni and Cheese). I make the sauce with butter, corn flour and milk and add the cheese later. I use a lot ...
4
votes
3answers
3k views

Does an induction stove require flat bottomed vessels?

Does an induction stove require flat bottomed vessels? What materials besides stainless steel works for an induction stove?
0
votes
1answer
55 views

How do I modify cooking methods for a markedly smaller roast than most recipes state?

I purchased a small boneless leg of lamb roast for my husband and I to enjoy as an Easter meal. It's about 2.5 lbs. (1.3 kg). I have experience dry roasting larger cuts of beef in the past, but ...
6
votes
13answers
52k views

Making Tomato Sauce from Tomato Paste

I've been trying, on-and-off when I have time, to make tomato sauce from a 5 1/2 oz can of tomato paste, but haven't figured out the right proportions of ingredients. I've been combining a can of ...
4
votes
0answers
47 views

What are the differences between using whole wheat flour vs. all purpose flour in batter for frying?

There have been many questions related to whole wheat flower on this site before, but nearly all of them focus on baking. I'd like to know what is the effect of frying with whole wheat flour in terms ...
0
votes
0answers
27 views

Cloudy sediment in grapeseed oil

I have a bottle of grapeseed oil in the cupboard that I use often and isn't that old, I glanced at the bottom and saw that it is cloudy at the bottom, sort of a blob but no sign of anything really ...
0
votes
1answer
37 views

Flavour enhancers [closed]

I've read that vanilla is usually used to highlight/enhance the flavour of chocolate, lemon juice the flavour of strawberries, and MSGs the flavour of meat. What other flavour enhancers are out there? ...
0
votes
1answer
35 views

What is the shelf life of gelatin sheets?

Earlier this year, I found a package of gelatin sheets in my cupboard, which looked extremely old. I couldn't exactly tell how old, but the packaging mentioned a refund procedure with the refund price ...
3
votes
1answer
88 views

Cast Iron - Enamelled - Season or not?

I have one of these - http://www.victoriasbasement.com.au/Product/Details/75766 - which I bought recently. Its an enamelled cast iron pan. I've been seasoning it by rubbing it down in oil and putting ...
0
votes
2answers
6k views

How should I modify my vanilla frosting to convert it into a chocolate frosting? [closed]

I have a really good recipe for whipped vanilla frosting that I want to use, but I want to make a chocolate frosting. What kind of chocolate should I add to the frosting to make it a chocolate ...
3
votes
6answers
6k views

A proper way to cook Mi Goreng noodles?

I've purchased a 30 pack box of these delicious noodles and I'd like advice on how to cook them properly. From past experiences, I've either used too much water which made them soggy and very soft ...
2
votes
2answers
280 views

Colouring oil - chocolate look alike

Does anyone have experience with colouring vegetable/olive oil? My goal is to end up with a brown-chocolate colour so that the result would be a chocolate look-alike.
0
votes
1answer
31 views

Can I use amaranth flour or anothef flour as a substitute for white flour?

I am trying to make a healthier tortilla which I have always made with all purpose white flour. Is there another grain flour I can use that will produce a tasty and healthier tortilla and still give ...
3
votes
1answer
71 views

How are jasmine and basmati rice related, how are they different?

While I really like to eat rice, I did not spend much attention on the kind of rice I was eating - up to now. Actually, I'd probably confuse basmati and jasmine rice... Obviously, I'm now curious ...
1
vote
1answer
54 views

Sanitization, disinfection, sterilization of Dishwasher?

How to do more then just clean of dishwasher ? I mean: how to sanitize or even disinfect or sterilize ? "Many people are misinformed about the difference between clean, sanitized, disinfected, and ...
0
votes
2answers
115 views

Does incorporating whipping cream in a chocolate syrup extend its shelf life?

We bought a box/carton of whipping cream a few months ago and it sat on the freezer for some time and we used it earlier to create a chocolate sauce/syrup for a cake. However, we didn't need ...
14
votes
5answers
1k views

If a US recipe specifies 'vegetable oil' what type of oil should I use in the UK?

The recipe requires heating the 'vegetable oil' to exactly 375 degrees Fahrenheit with the aid of a candy thermometer. But aren't most oils made from vegetables? Some have a smoke point less than ...
0
votes
1answer
81 views

Gluten & MSG free substitute for Parmesan?

Gluten, MSG and aged cheeses all give me migraine headaches. Is there any substitute for aged Parmesan that might be safe for me?
1
vote
1answer
655 views

What meats are appropriate for dry-aging

We know that dry-aging can be used for beef to evaporate water, concentrate flavor and let some of the enzymes break down the connective tissue in the meat, resulting in a tender & juicier steak. ...
8
votes
4answers
8k views

What should I look for in strawberries at the market?

When I'm selecting strawberries at the market or farmer's stand, what should I look for to indicate the most flavorful berries? I don't need the strawberries to keep; I'll be using them immediately. ...
2
votes
2answers
55 views

Can I swap sabji Masala for Tandoori Masala in this recipe?

thought I'd ask more experienced cooks on their advice for this recipe. Found it a while back on a Suhana sabji masala box. I made it and turned out fantastic. I want to make it again but I have all ...
10
votes
3answers
4k views

Ball Canning Jars: Use them over and over?

A simple question: Can I seal and reseal Ball canning jars over and over? How long before the seal gets busted usually? Also, how do you clean the rubber seal ring without damaging it?
4
votes
1answer
182 views

Baking soda accident in pretzel dough - Can it be salvaged?

I made a mistake and put the baking soda in the pretzel dough! Instead of using it for its intended purpose ( Boiling the pretzel dough in it before baking.) It was a box mix: Pretzel Creations ...
2
votes
3answers
6k views

Smoking a pig at 225 F vs barbecuing one at 250F?

I have seen many posts that say smoking a pork shoulder at 225F to an internal temperature of 195F will take 15 hours. I have also seen many posts that say you can barbecue a 90 pound whole hog at ...
3
votes
1answer
54 views

Can I cook beans without salt?

I made some refried beans in a slow cooker, loosely following the recipe from my cookbook. The recipe says to cook the beans with ½ teaspoon of salt. Is this necessary to properly cook the beans? I am ...
1
vote
1answer
51 views

Quick-cooking vs. regular oats for bread

I've got a bread-machine recipe for oatmeal bread that calls for either quick-cooking oats or regular oats. Is there a reason to prefer one over the other?
19
votes
8answers
21k views

Why is it important to add salt during cooking?

This may seem like a silly question, but given that each persons' tastes are different why is it that salt is added during cooking? It seems better to just allow the person eating the food to add ...
5
votes
8answers
2k views

Buying my first set of pots and pans

I have NO idea what I'm doing :). I'm looking to buy some pots/pans for my appartment (just moved out). Considering these: ...
2
votes
0answers
79 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 ...
5
votes
2answers
448 views

Sous vide whole salmon at what temperature?

If I'm doing salmon fillets then I'll normally do 50c for 25 minutes, but a whole salmon is a different kettle of fish. I've done sous vide whole salmon on several occasions and I do 55c for 3 hours ...
1
vote
1answer
69 views

How long should I sear meat after thawing from frozen state?

I generally sous vide more food than I can eat at one time, so I put the extra food in a water bath and then freeze. I'm wondering how long and at what temperature I need to sear meats after thawing ...
106
votes
6answers
24k views

Translating cooking terms between US / UK / AU / CA / NZ

This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc. Please note that ...
4
votes
3answers
1k views

Toasting spices with and without oil

After heading to my trusty Indian market yesterday I was speaking with the owner about how awful fenugreek seeds are uncooked. He suggested (with black mustard seeds and cumin seeds) to throw them in ...
1
vote
2answers
1k views

Other than gelatin what makes gummy bears chewy?

From previous experiences, every time I try to make gummy bears they are more springy than chewy like gummies are supposed to be. I have been wondering, other than gelatin, what makes gummy bears ...

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