2
votes
3answers
695 views

How to avoid stiffness and crispness of toasted/oven baked bread sandwiches

I would like to know whether there is any solution to avoid the stiffness and crispness of bread of oven baked sandwiches which uses normal white bread as the base. I used to make sandwiches with ...
4
votes
1answer
624 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?
5
votes
5answers
72k views

Is there a substitute for aluminum foil?

Is there a replacement that can be used for aluminum foil in the oven? I don't want to foil in my kitchen. Is there an alternative which can be used in the same way as aluminum foil, but has no ...
2
votes
1answer
64 views

Deglaze in iron pan

I know the pan will not suffer for just a glass of wine, but wine is acid, and I know I shouldn't use any acid into it. Also, water is not advisable in a frying iron pan. Can this remove the ...
2
votes
4answers
8k 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 ...
2
votes
3answers
16k views

What happens to an acorn squash when its skin turns orange?

I purchased an acorn squash at the farmer's market quite a while ago and its skin was initially dark green with a small patch of orange. I have been keeping it in my pantry. Over time the skin has ...
0
votes
0answers
32 views

How to improve my cooking timing? [closed]

Hye there, I wanted to gather some information about HOW TO IMPROVE YOUR COOKING TIMING. So, any tip you provide will be accepted gladly. Thanks, saladin
2
votes
1answer
144 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 ...
7
votes
1answer
4k views

What is the inside of a nut called?

My 3-year-old and I were sharing our traditional mix of Christmas nuts. He's getting pretty good at cracking them open by himself, and wanted to know what the part he eats is called. Anyone have an ...
6
votes
7answers
54k views

How to adapt brownie recipe to cook well in a mini-muffin tin?

I've got a great brownie recipe that works awesome in a 9x11 pan. The top comes out crunchy, the bottom cake like and the middle nice and fudgy. I figured I would try to make them in a mini-muffin ...
2
votes
1answer
810 views

What should a good cookie dough look like?

I've been trying to make a good, chewy cookie recipe for the last 4-5 months but nothing good ever shown up. I've tried countless recipes on the internet with no success. One thing that I noticed was ...
12
votes
5answers
75k views

How to store hard boiled eggs that are peeled so to avoid moisture build up?

On the weekend I usually make 10 hard boiled eggs and peel them so I can eat 2 every morning during the work week. It's a big time saver in the morning, but when I store them in a plastic container in ...
0
votes
1answer
111 views

Traveling with Cooked Chicken

My family suggested the process of grilling chicken on a thursday, freezing, traveling 8 hours by car (with meat on ice) on Friday, then reheating to serve on Saturday. Is this safe to consume?
16
votes
3answers
6k views

What difference does oxygen content of tea water make?

I've heard the advice that water should be boiled for tea only one--that when boiled it loses dissolved oxygen, and if there is insufficient oxygen in the water, the flavor of the tea is (somehow) ...
8
votes
4answers
3k views

Does this picture accurately describe different kind of coffee?

In many place like blogs, facebook I have seen the following picture describing different types of coffee. Is it accurate? Also one thing I do don't understand is how espresso is coming on top of ...
5
votes
3answers
363 views

Why is it recommended to blanch onions before pickling them?

I was recently looking for a recipe to pickle onions, and among several others I found this one. Skimming through the comments I came across the same question as I'm asking now, but without any other ...
5
votes
1answer
423 views

Cajeta with powdered goat's milk? Or evaporated? (Experiment Results)

I have fallen in love with Dulce de Leche, which I make by long boiling unopened cans of sweetened condensed milk. I've heard wonderful things about Cajeta, the same thing but made with goat's milk. ...
4
votes
1answer
75 views

Can you make caramel with evaporated milk?

So I love cooked sweetened condensed milk (caramel, dulce de leche, all that). It's really simple to make - just cook the stuff for a while - and it tastes awesome. That said, I could really stand ...
8
votes
1answer
142 views

How to change the texture on dulce de leche?

I recently made dulce de leche using the can in boiling water method. It came out tasting delicious but it was way to runny. I boiled it for two hours and used sweetened condensed milk and was ...
3
votes
1answer
365 views

Making corn bread pudding from corn bread

I have a large batch of corn bread that's about to go bad, a situation I'd like to salvage by turning it into corn bread pudding. Unfortunately, all of the recipes I can find online start from base ...
4
votes
3answers
4k views

How do I keep my bread pudding from collapsing?

I'm using my mom's bread pudding recipe which is: 2 1/2 Cups of Bread Bits 2 Eggs 1 Cup of Milk 1 Tsp of Vanilla 1 Tsp of Cinnamon 1/2 Cup of Sugar I doubled the recipe and put it into two pans ...
4
votes
2answers
195 views

What sauce can I just to de-sweeten a cheesecake?

Just made a cherry and raspberry cheesecake with a digestive biscuit base but it's too sweet and I need a sauce to go with it to take that sweetness away Can anyone help?
1
vote
1answer
4k views

Can black pudding be stored long-term?

A local restaurateur and friend of mine is making black puddings, and I am trading him a christmas pudding for one of his black puddings. I was considering saving it for a month or two. Can I freeze ...
0
votes
1answer
239 views

How to store a Christmas pudding to make it drier?

I have prepared a Christmas pudding but it came out too wet to our taste. What is the best way to store it to make it drier but without spoiling it?
2
votes
1answer
3k views

Is it okay to bake caramel pudding rather than steaming it?

I have a simple recipe for caramel pudding. It says to steam the pudding mix until it's set. It's a somewhat old recipe I've never tried before. So, rather than steaming (which is very time ...
2
votes
2answers
323 views

How can I make my bread pudding firmer?

I have a bread pudding recipe I like, but would like to make it firmer. How would I go about this ?
7
votes
1answer
471 views

Mysterious bitter taste from tropical fruits and coconut

I cook every day, and today I had an experience I am at a total loss to explain. I am hoping the combined knowledge of the Internet can help. Today, I decided to make a tropical fruit custard. Being ...
0
votes
1answer
63 views

Why did my pie with cantaloupe come out bitter? [closed]

Hello we make this pie that is called paradise pie due to the fact that it is very yummy and it is made with cantaloupe. We make this pie all the time. But this time around it came out bitter. Do you ...
6
votes
4answers
312 views

Making Southern style chicken in the oven

I've been trying to make southern style chicken in the oven. I firstly soak my chicken in buttermilk, I then dredge it in flour, leave to stand for half an hour to dry a bit. I then dredge it again in ...
0
votes
2answers
66 views

Can I use dry milk instead of whole milk?

If a recipe calls for whole milk and you only have dry milk, what would you do? Explain your answer.
1
vote
1answer
41 views

Can I keep canned peaches in the fridge if water got in during processing?

I followed all the rules to a tee. Unfortunately, before immersing jars for final boiling, I apparently did not tighten the lids enough. I just took them out of the boiling water after 30 minutes ...
1
vote
1answer
181 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 ...
10
votes
12answers
23k views

Can you put egg shells down the garbage disposal?

The Google has conflicting answers. I come from a background of "everything goes in the garbage disposal", my wife's background is "never put anything in the garbage disposal". I suspect reality is ...
1
vote
3answers
558 views

What to do with dehydrated potatoes tainted black?

I had many potatoes I wanted to preserve for a long time. Usually the potatoes I keep in my kitchen get rotten after a month or two (and I don't have a cellar to keep them cool), I decided to ...
19
votes
14answers
76k views

What's the best way to store rice long-term?

I have purchased a rather large bag of long-grain white rice (25 lbs.) and need to know the best way for storing it long-term. This rice will be used as both a food-storage food source and as my ...
13
votes
7answers
104k views

How should baking soda be used to tenderize meat?

At some Chinese restaurants, I've had beef dishes where the meat was unusually tender. It also has a somewhat unusual texture, which is hard to describe. I understand that this is a result of using ...
0
votes
1answer
47 views

Why would different types of pots/pans (made from different metal) give a different taste to food?

There's many types of pots and pans: from copper to stainless steel. I own several different types at home. I have been using them, and I've noticed a slightly different tastes each one give on the ...
3
votes
5answers
31k views

How long does pancake batter last in the fridge?

I'm making a packet mix of pancake batter that doesn't lend itself to partial mixes - it's hard to split "1 egg" as an ingredient. How long would pancake batter last in the fridge? Even if it's a ...
4
votes
1answer
224 views

Vanilla Pudding: Could someone explain this recipe to me?

Recipe in question Ingredients 1/3 cup granulated sugar 2 tablespoons cornstarch 1/4 teaspoon fine salt 2 1/4 cups whole milk 3 large egg yolks, lightly beaten 3 tablespoons unsalted ...
3
votes
2answers
67 views

Why do some sorbet recipes call for egg whites?

Frozen sorbet recipes are generally simple, with only a few ingredients. For example: fruit puree water sugar egg white! Why is the egg white present? And why is this not consistent in the sorbet ...
9
votes
2answers
5k views

Safety of Blue / Green Garlic

My mother pickled a bunch of garlic recently and it turned blue soon after. She has had this happen once or twice before where some turned green, but this time all of them turned really blue. I tried ...
1
vote
2answers
56 views

Cryoconcentration, can you do it yourself?

I'm looking to concentrate freshly pressed apple juice. In order keep the apple-freshness I would very much like to avoid heating up the juice. Does anyone have experience with cryoconcentration, is ...
-4
votes
0answers
26 views

cooked fish (cod) storage and use previously asked and shodily answered [migrated]

Whomever Jefomi ??? is who answered this question 3 yrs ago didn't do a very good job but more than that, he/she was so rude so my question is "How can you allow someone to reply to a question without ...
4
votes
1answer
89 views

How are crisp flavours made?

So, in my local supermarket, I stumbled upon these bags of "Wiltshire Cured Ham, Mature Cheddar and Farmhouse Chutney" flavoured crisps (a.o.) and inquisitive as I am I couldn't help myself but to try ...
2
votes
1answer
50 views

Butter usage in fudge

I have a number of questions relating to fudge. Thank you in advance for your help. For anyone following this I have as requested broken the question into parts. My main question here is Why do some ...
1
vote
1answer
34 views

How to check freshness of paneer

I normally buy paneer only if it's packed within previous day of two. Apart from checking the date of packaging, is there anyway to check whether the paneer is fresh or sour? Also, when paneer itself ...
4
votes
6answers
13k views

How long does ceviche keep?

We just made ceviche with ahi tuna, lots of lime juice, avocado, onion, cilantro and jalapeño. It's wonderful. Unfortunately we made too much. Now, I've never made it before and want to know about how ...
20
votes
5answers
23k views

Why skim “scum” from the surface of a simmering stock?

I've been reading various Googled recipes and techniques for stockmaking, as I made my first stock tonight using raw chicken bones. Just about every article/recipe I read says to skim the surface of ...
0
votes
1answer
56 views

Flavour-wise, what is the use of an electric/gas BBQ?

I can understand that an electric/gas BBQ is very practical for outdoor events because you can cook a large amount of food in a relatively short amount of time, without smelling up the house. A ...
2
votes
1answer
32 views

When canning strawberry preserves can you substitute lime juice for lemon juice?

I am making strawberry margarita preserves and would like to substitute lime juice for lemon juice.. Would that present a problem once I can them?

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