9
votes
4answers
3k 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, ...
0
votes
0answers
13 views

how long does a cake with avocado frosting last in the fridge? [duplicate]

I am making a cake that I will frost with avocado frosting. For how many days can I keep cakes/cupcakes frosted with avocado frosting in the fridge? I use this avocado frosting recipe from Alton ...
4
votes
1answer
112 views

Why would parsnips make a beef stock not freeze?

I made a beef stock the way I always do, except that I added parnsips. Then I put the stock in the freezer and when I took it out, the stock was not frozen. It was freezing cold, but instead of having ...
5
votes
7answers
4k views

where can I purchase a “wonder pot”?

The "wonder pot" is a type of stovetop bakeware that seems to have been popular in Israel during a period of austerity. I'm looking for a (preferably USA based) supplier for a new one. Here's a link ...
87
votes
6answers
13k views

How can I tell the difference between a rabbit and a cat?

I received a shipment of prefabricated skinned rabbit last week and the shipment seemed unusual. Rabbits have a very close resemblance to cats once their “hair” and skin have been removed. Is there a ...
31
votes
7answers
10k views

How do I pick a watermelon at the supermarket?

Lately, every watermelon I bring home form the organic section of the supermarket has not been sweet.  Among the small, seedless varieties, I try to pick the densest. How do I know if it is ripe?  Can ...
9
votes
5answers
3k views

Home-make yogurt: add sugar / something else with the starter?

I've read some recipes in the internet and this question about how to make my own yogurt. Some recipes say to add a little sugar with the starter, so that "bacteria would have something to eat". So, ...
1
vote
1answer
43 views

Butter cream icing substitutions for covering the cake with fondant

Is it Okay to have whipped cream icing before covering the cake with fondant? I don't have enough time to make butter cream so I would know other alternatives that could be used in this case. I have ...
8
votes
8answers
70k 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?
2
votes
1answer
41 views

royal icing and candy atop buttercream

Can I put royal icing snowflakes and hard candy shards on top of buttercream icing one day ahead or will the buttercream dissolve the royal icing and hard candy?
1
vote
1answer
67 views

What's this discoloration in my saucepan? [duplicate]

I've noticed this discoloration on or near the bottom of my saucepan, which stays even after cleaning. When dry, parts of the pan will appear slightly pinkish or greenish. Furthermore, there is often ...
2
votes
2answers
245 views

can maple syrup be refrigerated after it was out for a few days?

I opened Adirondack pure maple syrup a few days ago. It didn't say to refrigerate, so I didn't. When I googled it, it said that it should be refrigerated. Can I still do that? If I may not use it ...
0
votes
1answer
63 views

After refrigerating cookie dough overnight, should i leave my dough at room temperature or go straight to the oven?

I usually leave my cookie dough in the fridge overnight. After taking it out, should I leave it at room temperature for a while or should I scoop it and go straight to the oven?
12
votes
10answers
10k views

Using cast iron on a glass range

I currently rent, and the only problem I have with the house we're in is that it has a glass-top range. I absolutely love my cast iron cookware, and use it as often as possible. I've heard a few ...
1
vote
0answers
34 views

Can I still use the Pork juice dripings after I strain out the pieces of fat storaged in a roaster overnight at room temp? [duplicate]

Help! I was involved in a Pork chop BBQ yesterday. we did 500 dinners & The guy in charge of it has been doing it for 20 yrs. He makes his own juices in the bottom of a roaster with Lowery's salt ...
14
votes
8answers
6k views

Why are Italian eggs so yellow?

I've noticed when I've bought Italian eggs from delis here in Europe that the yolks are very yellow - almost orange. Why is this? Assume it's the hen's diet. What are they feeding chickens there?
1
vote
3answers
141 views

Does anybody recognize this Finnish dill sauce?

My husband brought back a homemade sour cream dill sauce from Finland. It was thick, perhaps with a puréed vegetable, but I couldn't taste cucumber or the like. There is definitely some texture there. ...
1
vote
1answer
84 views

Help identifying Turkish dessert

Anyone familiar with Turkish cuisine know what this is? I had this in Istanbul. All I could gather from the owner was that it is made of milk. The texture was like a very moist cake. The taste was ...
30
votes
6answers
184k views

How much juice is in a lemon?

A lot of recipes call for the "juice of a lemon". I keep a bottle of lemon juice in the fridge as this is easier, cheaper and more convenient than buying lemons all the time but my problem is I never ...
-1
votes
1answer
55 views

What's wrong with keeping frozen vegetables in refrigerator?

The bags of frozen mushrooms and okra that I just bought got mistakenly put into the refrigerator for a few days instead of frozen. I want to eat them now. What's the problem with letting bagged ...
1
vote
1answer
85 views

Definition of a “half glass?”

I'm making oven baked caponata and the recipe calls for a half glass of vinegar. No clue how many ounces to a "glass."
-1
votes
1answer
84 views

Will chopping hard destroy my new knifes?

I bought a new set of knifes and my Dad used the chopping knifes to cut onions. Instead of chopping by slicing the onions with the usual technique, he was using his 2 hands to hold the knife by the ...
12
votes
5answers
50k views

How much is a knob of butter?

I was reading a question here on Food and Cooking and no one seemed to know how much it is. I tried to Google convert it to cups but no dice. So how much is it?
6
votes
5answers
2k views

Infusing olive oil with herbs

I have some basil from my garden that I would like to infuse with olive oil to flavor it. I was going to pack the jar with the herbs and then pour the oil over it, keep it in a jar for about a week ...
2
votes
1answer
36 views

chocolate substitutions in baking brownies from scratch

can I use semi-sweet or unsweetened chocolate squares for dark chocolate in a brownie recipe
2
votes
3answers
128 views

Does anyone know how to make a Sous Vide style cooking vessel?

The last year I was in culinary school (2014) my chef instructor was really excited about culinology and the new innovations that were emerging and becoming to be utilized more often in the industry, ...
0
votes
2answers
62 views

Sausage discolouration - is it safe to eat?

This morning, I found some sausages in the fridge that had been there all week. The top of the sausage (that is, the surface of the skin facing upwards) had turned brown. I initially thought that if ...
3
votes
1answer
33k views

What should be the material of the vessels to be used in an electric oven?

Could you please provide a general guide figure out if a piece of cookware can be used in the oven, based on what material it is made of?
0
votes
0answers
21 views

where to find parts for a Betty Crocker electric pasta maker model BC-1393

Can parts for a Betty Crocker pasta maker still be found? The model is BC-1393. I need the pasta plates, the rotary enclosure, the wrench, rotary screw, stopper slide. Any help would be wonderful. ...
0
votes
1answer
31 views

Shortening to Swiss Buttercream [closed]

Can shortening (Sweetex or something similar) be added to a swiss buttercream? If so, at what ratio? Thanks!
-1
votes
0answers
50 views

Metal to be used for baking a cake in a microwave

I am trying to bake a cake in a microwave oven. It's the first time I'm using a microwave. I have limited resources i.e. I don't have a baking tray for the cake. I read that aluminium may be used in ...
4
votes
4answers
3k views

How should I clean my metal mesh tea strainer?

I have one of these teeli tea strainers, and it's wonderful. It's a very fine metal mesh basket with plastic frame. I've had it for perhaps 10+ years and it's still working well after brewing ...
0
votes
1answer
44 views

Replicating commercial gluten-free/non-gebrokts matzo — where to start?

I'm on a somewhat restricted diet right now in which I'm not allowed to eat any grains of any kind. It turns out that the Yehuda gluten-free matzo and Manischewitz gluten-free matzo-style crackers are ...
3
votes
2answers
5k views

Mixing mozzarella without clumping

Whenever I use mozarella in a pasta dish, and attempt to mix it in like you would cheddar or anything else, I end up with one giant clump of mozzarella. Ex) I cook some pasta, and add the cheese/milk ...
2
votes
1answer
81 views

During flambé, what is the powder that is shaken into the fire to create sparks?

My apologies for a lack of link, although hopefully my description will suffice. I saw some transient video of chefs making Bananas Foster in, I believe, New Orleans. They were shaking a powder into ...
0
votes
1answer
31 views

What is the difference between Culinary Arts and Culinology?

I typed the title of this question into Google, and I was surprised to see that there is no definitive article comparing the two. From my understanding Culinology; (which spell-checker doesn't even ...
5
votes
1answer
4k views

Pie VS Tart VS Quiche

Pi day is coming up quickly! What are the technical differences between pie, tart and quiche? Tarts are sweet. Here are my observation so far: Pies can be either sweet or savoury. Quiches must ...
4
votes
5answers
4k views

Hot tea with lemon juice and fat free milk: how to prevent curdling?

So I know it may sound a bit weird, but I like milky tea with some lemon juice added. I pop a teabag into the mug, fill it about 2/3 with boiling water, let seep a bit, remove teabag, add some ...
0
votes
1answer
50 views

How do I cook any recipe with frozen eggplant?

Four days ago I cut the ends off of a one pound eggplant, sliced it lengthwise, spread 1/4 tsp. of salt on each half, and left at room temperature (approx 65 degrees) for five hours. Then I soaked up ...
17
votes
6answers
38k views

Should I buy steel or ceramic knives?

I am soon to be moving to a house with a very nice kitchen, and so the time has come for me to buy myself a proper set of knives. I have been looking around at the various types available. There seem ...
2
votes
1answer
146 views

Are these eggs rotten?

I have a carton of fresh eggs here. They don't expire until this time next month. They don't float in a large bowl of water. But many of these ones after being hard boiled have a very strong sulfur ...
2
votes
1answer
68 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 ...
0
votes
1answer
32 views

How to convert cook time and temp from 9" round cake pans to standard cupcakes? [duplicate]

I am making carrot cake "cupcakes" from a recipe meant for round 9" cake pans (3 layers, if that matters). The cake pans are supposed to cook 25-30 min at 350. How should I cook the cupcakes? ...
18
votes
4answers
46k views

What meats can I serve medium rare and why?

It is generally accepted that pork and chicken must be cooked completely (unless put through a strong curing process) while certain cuts of beef and lamb can be served on the rare side. Why is this? ...
10
votes
3answers
20k views

What are the pros and cons of Convection Microwave Ovens?

Are convection microwave ovens a useful item to have? Or are they not good as a microwave and not good as a convection oven either? I understand that a regular convection oven helps to cook things ...
0
votes
2answers
62 views

Malt used in bread

Good day I get my daily brown bread from a bread outlet down the street. In the last two weeks I found, more than once, torpedo-shaped dark brown objects, approximately the size of a swollen grain of ...
2
votes
1answer
68 views

Which cookware material should be used to retain the heat of the prepared tea?

I have glass, plastic, stainless steel, earthenware, and melamine vessels. Which one of out of them should be used to retain the heat of the prepared tea for a long duration? Is there any better ...
0
votes
1answer
61 views

Cabbage fried with coating

Last year I froze some cabbage and everything turned out OK. I tried to take the frozen wedge of cabbage and put egg mixture on it and then dipped into panko bread crumbs. It looked OK. I put the ...
0
votes
2answers
46 views

Can microwave with convection replace an actual oven? [duplicate]

cross posted from diy -- people suggested I ask the question here. I live in a townhouse with a small kitchen and I am wondering if something like this item: ...
0
votes
1answer
48 views

How do I cook frozen Goya Empanadas in the microwave?

How do I cook frozen Goya Pizza Empanadas in the microwave?

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