3
votes
2answers
802 views

Can alcohol and salt lengthen the shelf life of vegetables in room temperature?

My refrigerator is small, so often I have to keep some vegetables outside the refrigerator, in room temperature. I was wondering, whether spraying alcohol and/or salt around the vegetables can help in ...
3
votes
1answer
67 views

What is the correct mixing method for this kind of batter?

I made a pie according to the following instructions. While it did turn out good, I'm not sure if the mixing method is sound. It called for beating two eggs with sugar until white and fluffy. Then, I ...
0
votes
2answers
70 views

Using sal ammoniac (ammonium chloride) for salting fish

Has ammonium chloride have ever been used in any culture/cuisine instead of regular salt for salting fish, or for curing meat in general? How about pickled vegetables or any other food? If no, why ...
0
votes
6answers
5k views

What is the orange coloured cream inside McAloo Tikki called and what are its ingredients?

The McAloo Tikki: (McDonalds' official page has a smaller image.) I have seen the onions, tomatoes, Aloo Tikki, and an orange coloured cream inside this burger. I wish to know what is that cream ...
6
votes
5answers
8k views

Getting rid of a commercial/plastic taste in icing?

I have been taking a cake decorating course that requires me to make this buttercream icing because, being Wilton, they claim that no other icing gets stiff enough to make their decorations, and that ...
6
votes
8answers
21k views

Does brewing tea for longer result in higher caffeine content?

The ISO standard for brewing tea says "6 minutes". Of course different teas have vastly different properties, but... For "average commodity black tea" and "average commodity green tea", will leaving ...
3
votes
4answers
2k views

Effects of reducing sugar in cookies

If I want to reduce the amount of sugar (to reduce sweetness) in a cookie recipe, how would that affect the end result (mainly with respect to texture) and what can be done to negate it?
3
votes
1answer
100 views

Shore caught crabs

I caught 4 small shore crabs (green crabs) yesterday and took them home to eat. They were alive in the bag until I got home and I out them straight into the freezer (no cleaning or boiling etc). They ...
4
votes
1answer
84 views

What is cold-pressed honey?

I've heard mention of cold-pressed honey - what does that actually mean? Would it make the honey any different? Honey isn't pressed like olive oil.
10
votes
4answers
2k views

Is all bee's honey the same?

At the supermarket, I found many different brands and varieties of honey. Each came from a different place, but most were marketed based on flower-type. I bought a few different brands, but could not ...
6
votes
3answers
3k views

Is there any reason not to decrystallize honey?

The other night some friends of mine tried to convince me that decrystallizing honey is bad for the honey. I don't buy it. Is there any truth to their claims? I couldn't find anything to support ...
2
votes
2answers
99 views

Please Help Me Solve a Gumbo Roux Mystery

I’ve got a question about gumbo and roux that has me stumped, I’m hoping somebody out there can solve the mystery. I made a gumbo on Sunday. First I made the roux, using equal parts flour and oil, ...
2
votes
1answer
145 views

What makes lye food grade?

I've been looking around for lye to make pretzels and found few solutions for food grade lye. I want to continue using lye in my baking and would like to make my own lye going forward. The process ...
2
votes
1answer
85 views

Is it okay to slow cook sausage casserole without pan frying the sausages?

We haven't got an oven/hob at the moment due to kitchen refurbishments and I'm currently slow cooking sausage casserole in a 2.5L slow cooker. There's about 6-8 thick sausages in there all cut up into ...
7
votes
4answers
3k views

Are chillies hotter when they're ripe?

This answer might vary between types of chillies, but I'm curious to know when they're hottest.
2
votes
2answers
80 views

Does tempered chocolate remain tempered and only needs liquefying?

I tempered a few bars of chocolate yesterday and it was a successful experience. Then I stored the remaining in the fridge. If I liquefy it, is it tempered chocolate and can be used as desired or ...
2
votes
1answer
387 views

Is the lettuce inside the wilted outer leaves still good?

At the vegetable market, I noticed some sellers cutting away the wilted parts of lettuce, to sell much smaller, but green portions. I wonder if they are cheating me, or if that is normal procedure. ...
8
votes
3answers
4k views

Should you, and how do you, grease a crockpot?

I know that this may be a silly question but I came across a crockpot recipe that asks for the crockpot to be greased before adding the ingredients into the pot. Do you just grease the pot normally? ...
9
votes
3answers
4k views

Do professional cooks use measuring cups and spoons?

I watched some TV shows showing cooks working in their restaurants. I use measuring cups and spoons when cooking almost everything, but do not see any of the TV cooks measure anything. They mostly ...
12
votes
7answers
13k views

Can I make pickled eggs that don't require refrigeration?

This time of year I have a ton of extra eggs. In the winter I have fewer. I have, therefore, been experimenting with egg preservation techniques. I like pickled eggs a lot. They aren't very versatile ...
0
votes
1answer
67 views

Comparable ingredients in butter and mayonaise

What ingredients (all) are shared between butter and mayonaise?
1
vote
2answers
94 views

Preserving whole potatoes

What is the best way to preserve potatoes for a long time with minimal loss of nutritional values? I tried freezing, but the potatoes lost their taste and were unsuitable for cooking. I tried ...
7
votes
6answers
1k views

Cooking and storing rice for a whole week

I work long hours and my commute to work is about 2 hours long, when I get home, I basically grab a bite to eat and sleep. Recently though I have learned to cook a big portion of a meal to last me ...
32
votes
18answers
52k views

Caffeine content of cold-brewed coffee: higher or lower than hot-brewed?

I recently rediscovered the joys of cold-brewing coffee. (One level cup of rough-ground beans, 4-1/2 cups of cold water, steeped overnight and strained, produces a rich coffee concentrate. A shot or ...
28
votes
4answers
8k views

Does freezing butter or margarine change the properties?

I have a lot of butter & margarine and looking for ways to keep it for longer time. Will freezing them change melting point, flavor, or anything that could be undesirable when cooking? Update: ...
4
votes
3answers
10k views

Why put cinnamon in chili?

We had an office chili cook-off recently (I didn't enter). Two of the chili recipes presented used cinnamon predominately, perhaps even overpoweringly (IMO). Given that they also heavily sweetened ...
1
vote
1answer
80 views

Can this ratatouille be saved?

I just made a batch of ratatouille using green bell peppers. There is a bitter metallic taste. Is there anything I can do to salvage this batch? This is what I did. Olive oil was used throughout. ...
10
votes
4answers
10k views

The art of Sushi: using wasabi to kill parasites

I've been to many sushi places and last night I went to a place that I've been to before (not that long ago either). When the sushi came, we noticed that it had wasabi spread on the rice, under the ...
1
vote
2answers
60 views

preserving leftover cooked rice from Chinese takeaway for processing in a cold salad afterwards

When getting Chinese takeaway, We never eat much of the normal cooked rice that goes with it, always opting for an extra dish of fried rice and/or noodles. My mother usually makes a cold salad the day ...
24
votes
8answers
7k views

Is a steak OK to eat if it fell down, but I cooked it afterwards?

If I am cooking steaks at a grill and one of them accidentally falls down on the floor/ground, is it safe for me to wipe it and cook it for a certain amount of time (till it is pretty well done) and ...
9
votes
7answers
2k views

How to prevent the chicken breasts from drying out

One of the methods I use to cook chicken in general and especially chicken breast is as follows: put the chicken into a frying pan. Pour 1/2 a cup of water and let it cook on medium heat for as long ...
3
votes
2answers
99 views

How long can I keep a dessert out of the fridge?

Recently an uncle of mine taught me how to make Γαλακτομπούρεκο, which contains eggs and milk. When I asked him how many hours after it is baked should I put it the fridge, he said that it is Ok for a ...
0
votes
1answer
83 views

What is the correct timing when cooking spaghetti sauce from minced meat and prepared tomato sauce?

First, after adding a little oil in the pot, when do I add the minced meat? Then how long do I leave it? Also, when should I add the sauce? (I use a spaghetti sauce already prepared with all stuff in ...
1
vote
3answers
169 views

Best tool for quickly cutting vegetables into a salad?

I like eating a salad for lunch, but would like to somehow optimize the time it takes to cut the vegetables. My salad usually contains tomatoes, cucumbers, bell pepper, carrot, etc. I could buy an ...
2
votes
1answer
53 views

How to reduce a sauce at the bottom of a baking dish?

A recipe I'm interested in making asks to bake some vegetables in the oven in a baking dish, afterwards, to reduce any remaining liquid by putting the pan on a stove over medium heat. I'm not sure ...
15
votes
6answers
18k views

Apple Pie — Peel or not

Is it OK to leave the skin on the apples when making an apple pie? With most of the nutrition in the skin this seems like a good idea. I wonder if there will be chewy strings of peel or if they will ...
2
votes
1answer
74 views

Searing stew meat the night before

I read the question (and all of the answers) Can I Brown Beef For Slow Cooking the Night Before. I can see how it might be conceived as a duplicate, but I'm not meaning for my question to be. It ...
8
votes
4answers
1k views

Can I use garlic leaf for cooking?

I planted a garlic clove and now I have a nice garlic plant. The question is: Can I use the leaves to season food safely? The leaves smell like garlic and I wonder if it's okay to use them dried, ...
2
votes
1answer
72 views

Spilled vegetable oil

Oil that had dripped from a bottle of vegetable oil got on the shelf of my kitchen cupboard. I didn't notice it then put a tray on top, several months later I find a sticky mess under the tray. Is ...
0
votes
1answer
42 views

Storing butter for longer than a month [duplicate]

I have had unsalted butter in the fridge for a while and used it from time to time. Now I realize that's it's been there for many, many months. It tastes fine but is it safe to keep it longer than a ...
4
votes
0answers
299 views

Salt in boiled meat

Is there a way to estimate consumption of salt when dealing with the boiled meat? I.e. I had 500 grams of meat, boiled in 2 litres of water, with 5 grams of salt diluted in that water. If the water is ...
13
votes
1answer
946 views

Are limes and lime juice more acidic than lemons and lemon juice?

I attended a business meeting in the Midwest and one of our clients took our management team and a few other business partners to dinner at an awesome Mexican restaurant. When the appetizers were ...
3
votes
1answer
101 views

Cans are all sealed, but I forgot to boil the closed jars - should I boil them now?

I am relatively new at canning. Last night I made a batch of peach butter using a trusted recipe that I have made and canned before. I sterilized my jars and lids, ladled the boiling peach butter ...
1
vote
1answer
49 views

Help converting dry milk + milk in recipe

I'm converting a cake recipe for a breadmaker that calls for 180g (3/4c) milk and some instant pudding mix. Wanting to convert it all to basic ingredients, I found an instant pudding mix recipe that ...
2
votes
1answer
98 views

Cooking smoke safety

Whenever I make burgers (stovetop with cast iron), they produce a high amount of smoke. I usually take extra precautions to ensure adequate ventilation, but I end up inhaling quite a bit a smoke. ...
3
votes
1answer
142 views

What are the coloured pieces inside cupcakes called?

I have been searching and searching online but can't get the answer. Inside cup cakes, without the frosting, you can find some coloured sweet pieces of "I am not sure what", but they look like pieces ...
1
vote
1answer
36 views

Quail dries out when cooked

What can be done with quail to ensure that it doesn't dry out when cooked? (note: the other question about tender quail, AFAICT, is specific to braising....my question is more about roasting, though ...
19
votes
9answers
93k views

How long is it safe to drink coffee after brewed?

How many hours/days would you recommend to drink coffee (after brewed) and consider it safe? (For example if you don't want to waste it). What is the difference if it is refrigerated or not? The ...
6
votes
4answers
19k views

What does meringue powder do in butter cream icing?

I've recently been taking a Wilton cake decorating class. Part of the curriculum includes making our own buttercream icing. Many of Wilton's recipes for buttercream and like icings call for the ...
2
votes
5answers
26k views

How should chuck roast be grilled to maximize tenderness?

Forgive me if this question has been asked before, I did a search and did not find it. I have cut up a chuck roast into steak slices (relatively thin, maybe half an inch), tenderized it and marinated ...

15 30 50 per page