7
votes
6answers
106k views

Difference between parsley and coriander(cilantro)?

A lot of falafel recipe calls for both chopped coriander/cilantro and parsley. Online images look the same to me. Is there a difference between the two? Would omission of one drastically change the ...
16
votes
3answers
1k views

Do pan “pores” exist, what are they, and what are their effects?

There are a number of common cooking lore techniques which revolve around the idea of "pores" in the surface of a pan. Two of the ones I've heard most often: (1) When heating a pan where sticking is ...
2
votes
1answer
175 views

Bottling hot sauces

Does anyone make bottles that can be sealed by canning method? I'll be making sauce in a few weeks and I'm looking for long term storage ideas without freezing or refrigeration. If everything else ...
3
votes
6answers
746 views

Does using Electric stove vs Gas stove have any difference in food taste?

Does it make any difference in taste when you use Gas stove and Electric Stove? AFAIK, it doesn't but some people I know (amateur cooks) say that it does make a difference in taste. Enlighten me on ...
3
votes
2answers
1k views

Why can't I scale up jam/jelly recipes?

Pectin packages always explicitly state that jelly/jam recipes cannot be scaled up. My own empirical evidence is limited but I did have a doubled batch not set so I no longer double the batches. ...
7
votes
8answers
6k views

Food sticking to fry pan

I've been having a problem lately with my potstickers sticking to my pan too much. This didn't start happening until recently. I'm using my stainless fry pan rather than a nonstick. Mostly, because ...
6
votes
8answers
69k views

How much does a cup of Nutella weigh?

I want to make Nutella cookies. I've found a recipe for it, but it's in volume measurements. It asks for a cup of Nutella and I don't own a cup. I tried searching my regular converters, but the only ...
2
votes
2answers
48 views

Replacing toaster oven with convection oven or convection microwave?

I am getting new counter tops and want to move the toaster oven off the counter. Would an oven with a convection function be an equivalent replacement for the toaster convection oven? Alternately, ...
4
votes
4answers
2k views

Yorkshire Pudding Wraps

I saw a picture the other day of roast beef in a Yorkshire Pudding wrap and thought I'd give it a try sometime. The problem is that all advice I can find on how to make yorkshire puddings well points ...
2
votes
1answer
57 views

Caramel with sugar granules

I made caramel with condensed milk one month ago. Now I want to use it again, but it has sugar granules on it. So what should I do to make it smooth again?
2
votes
1answer
57 views

Chopped tomato-onion-ginger-garlic into paste vs sliced tomato-onion-ginger-garlic when making curry base for indian dish

When cooking chicken curry and other curries it is required to have a curry base that will me made from onion, tomato, garlic, ginger and perhaps a few other things. I have had this problem that ...
12
votes
4answers
22k views

How to make baking soda

I'm in a place where buying baking soda is proving to be quite difficult*, so I was looking for substitutions, and it seems there really aren't any. So this got me thinking: Baking soda is made (or ...
10
votes
11answers
223k views

omelettes and scrambled eggs - How long can I store them?

Is it a good idea to keep make a lot of them and keep them in the refrigerator? I like them for breakfast but I don't like cooking every morning. For how long I can keep them?
3
votes
1answer
445 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?
2
votes
3answers
195 views

Any health risk eating cold refrigerated pizza?

I love eating cold pizza leftovers straight from the fridge. Someone recently told me that you should always reheat leftover pizza to kill off any bad bugs that could be growing in there. Is there any ...
0
votes
0answers
34 views

What is the ideal salt percentage to prepare a lacto fermented hot pepper sauce?

I am preparing lacto fermented hot pepper sauce. I will also age them in oak wood barrels. It would be good to check the salt amount one more time to be sure about the quality of the sauce. And any ...
2
votes
3answers
40k views

How can I tell when ground beef is fully cooked?

So, how do you know that the ground beef is fully cooked when you are stir frying it on a sauce pan ?
2
votes
2answers
66 views

Does anyone pre-juice their fruit juice for sale?

I would like to know if there are stores out there that that pre-juice their fruit juices on the eve of sale, perhaps for 24-hours only since juicing. Have they been successful? What are the methods ...
2
votes
3answers
5k views

Baked beans still firm after soaking and hours of cooking

I decided I would make baked beans for a BBQ at my MIL's this past weekend. I've never made baked beans but decided that it was time since I love them so much! I found a recipe for Southern Baked ...
4
votes
3answers
28k views

Soaking fruit in alcohol

I thought that soaking fruit in whiskey would be tasty so last night, I filled a mason jar with pear pieces and filled it up with Jack Daniels. What is the optimal amount of time this should be ...
2
votes
3answers
1k views

Is there anything special about “homogenized” shortening?

I'm interested in trying to make this "water whip" pie crust. Unlike a typical pie crust where lard/butter/shortening is cut into the flour, the shortening is apparently melted and whipped before the ...
4
votes
0answers
90 views

Normal lifetime of non-stick teflon pans

Questions such as Are Non-Stick Bread Pans Destined to Fail? conclude that non-stick pans do not last forever, especially cheaper ones. I am trying to find some information that allows me to quantify ...
1
vote
2answers
104 views

Doughnuts preseratives

Calcium Propionate I normally use calcium propionate for extended shelf life problems. I am a packed doughnuts manufacturer, and I have a problem managing my shelf life. Regarding mold on our ...
3
votes
3answers
4k views

Which average weight % of the banana is edible? i.e. Which % of the banana is not peel?

I got ~1 Kg of bananas and I want to calculate the calories in it. Provided that the peel is discarded, which is the remaining mass of bananas from the original Kg? Since I have no weight measuring ...
8
votes
3answers
11k views

Why are my sous vide salmon fillets coming out raw in the center?

My wife and I have tried a couple times to sous vide salmon fillets and they seem to keep coming out undercooked or raw in the center and I'm really not sure why. I took pretty good notes on what we ...
2
votes
1answer
103 views

Is it safe to use non-sashimi grade fish to make gravlax?

Background: I am trying to make gravlax, but some recipes I see use sashimi quality fish, and others do not, see: Recipe without sashimi quality fish: ...
11
votes
2answers
166 views

How to cook popcorn from frozen popcorn kernels?

I'm in a part of the tropics where weavels and other similar critters seem to get everywhere. Last time I bought popcorn kernels, they'd somehow got infested before I'd even opened the packet (same ...
13
votes
1answer
6k views

Is there evidence that adding salt to water prior to boiling can damage a stainless steel pan?

In the context of boiling water for pasta or other purposes, all over the Internet the advise is oft-repeated that salt should not be added to the water when it is cold in order to prevent damage to ...
2
votes
2answers
85 views

Shelf life of items stored in vacuum containers vs airtight non-vacuum ones?

I was planning in investing in a set of vacuum food containers, something like these with the pump to remove excess air. It took me a while to find the ones I wanted, and in the process I started ...
2
votes
1answer
52 views

Commercial fridge for thawing

In commercial use, what temperature is set in a refrigerator used primarily for thawing? Because food keeps longer when colder, my home fridge is kept so close to freezing that ice cubes sometimes ...
3
votes
2answers
67 views

Can I freeze baked puff pastry?

Can I freeze a baked frangipane puff pastry braid and have it come out right when thawed? Will it be soggy or change the texture?
5
votes
1answer
307 views

Does cooking nopales with a copper coin actually neutralize the mucilage, and if so, why?

While looking around at different ways of cooking nopales and okra that dealt with the mucilage, I found a few references to cooking nopales with a copper coin. Some people seem uncertain whether it's ...
8
votes
10answers
123k views

What would be a good substitute for coconut milk in curry sauces?

Specifically, if I work from a started paste that require adding coconut milk, what would be a good substitute?
6
votes
5answers
2k views

Can Jam be reheated?

I just got a bottle of strawberry jam. I am trying to make puff pastry filled with Jam and cream cheese inside it. I have never done this before. It is just an Idea in my mind so far. I need advice ...
0
votes
2answers
51 views

How do I bring out the garlic flavor in an oil base?

I make a lot of Indian food, so the preparation begins with a base made of onions, ginger, and garlic. I start by frying the onions in oil and then adding ginger and garlic as the onions begin to ...
0
votes
1answer
63 views

How do I make a mold from a plastic container?

So I have a cat-shaped plastic container that I'd love to use as a baking mold. I know I can't put plastic in the oven so i'm asking if there's an easy way to take that container, shape something ...
7
votes
2answers
29k views

What types of meat should I pound and why?

I know people sometimes pound their meat. I never do, and I am interested in what I am missing out on. Basically it comes down to a three part question: Why is meat pounded, what is the result that ...
0
votes
1answer
89 views

When should I add meat/vegetables when cooking congee?

Congee is cooked for a long time, at least an hour or so. Most recipes I've seen simply recommend dumping all the ingredients in at the beginning and then letting it cook until the rice has broken ...
6
votes
4answers
1k views

Some fishermen tell me I caught a Trout Salmon. Does this fish differ much from ordinary salmon?

Like the title says, got a couple questions about the fish I just caught... Firstly, is there anyway to confirm what type of fish this is? 'Ordinary salmon' or 'trout salmon'? Lastly, does it differ ...
9
votes
4answers
13k views

Baking in Glass Loaf Pan

Do you have to adjust oven temperature and cooking time when cooking in glass loaf pans? My Ricotta Pound cake never seemed to get done in the middle (took another 10 minutes beyond recommended ...
3
votes
1answer
81 views

How can I find flavors that pair well with a given ingredient?

"What goes with X?" is a common question. It could be a starting point for coming up with a new recipe for an ingredient you have on hand, or a way to come up with a variation on an existing recipe. ...
1
vote
2answers
67 views

What causing royal icing to get stringy?

When I try to make small dots on my cookie decorations, sometimes the royal or syrup icing gets stringy so it leaves a trail instead of coming off the dot clean.
5
votes
5answers
7k views

Why won't my boiled egg whites harden?

I'm having problems with boiling eggs. The egg whites are not hardening and stay soft, but the yolks did set. The eggs I'm using are freshly laid. What can cause this? How can I make sure my egg ...
5
votes
6answers
22k views

Could rice or pasta be cooked without hot water?

I moved in a brand new house. I have no stove, microwaves or hot water for a week or two. I'm vegetarian and I've already prepared fresh veggies wrap, salad, hummus, sandwichs, .. but I'm wondering ...
11
votes
5answers
6k views

Brown Basmati rice — How to prevent mushiness?

I have been cooking regular white Basmati for years and have perfected the method to get it to perfection (solid, tender, not mushy). Recently, I decided to try brown Basmati because I heard brown ...
1
vote
1answer
47 views

What is the best method of storage for condiments?

I have read a fair few articles about storing condiments like Siracha, Ketchup, and BBQ Sause, but they all seem to contradict themselves; some say that storing them in a fridge is bad since it has ...
14
votes
5answers
21k views

How does soaking liver in milk work?

Soaking liver in milk is said to be a common technique that supposedly helps to remove impurities, softens flavour, and tenderises the liver. I tried it, and the liver turned out alright, but it got ...
2
votes
2answers
88 views

Ceramic Cooktop (non induction) getting damaged after use

We just moved into a brand new unit(just constructed) and it has a Ceramic cook top. We have only been there 2-3 weeks, and cooked maybe < 10 times. After a few of our cooking sessions, I am ...
8
votes
3answers
222 views

Why must the oven be preheated for a Pyrex glass pan?

This Pyrex glass safety label says "Always preheat oven". Any idea why?
2
votes
4answers
24k views

How can I make use of an underripe mango

I bought a mango this morning that seemed to be ripe; at least it was the ripest of the bunch. I'm somewhat acquainted with picking out red/green mangoes, but this was my first exposure to yellow ...

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