8
votes
10answers
2k views

What food additives or chemicals do you use in your cooking at home? [closed]

Beyond the obvious: baking powder/baking soda/gelatin/yeast: What food additives or chemical products do you use in your home cooking? Agar agar? Lecithin? Xanthan gum? What would a relatively ...
3
votes
2answers
84 views

Tartine + Sourdough Taste

I just moved to the San Diego area and began making my bread starter from scratch (it's 3 weeks old now) from the Tartine cookbook. I just made the country loaf and it rose perfectly and looks just ...
3
votes
0answers
57 views

Would a tagine be better for high altitude braising?

I am thinking of getting a 2 quart Le Creuset Tagine for braising. I'm at around 5000 feet, and so am stuck with a lower boiling temperature for water - 9 degrees Fahrenheit less then at sea level. ...
12
votes
3answers
22k views

Why should I boil pretzels in baking soda water before baking?

This weekend I made pretzels from Alton Brown's recipe. This recipe, and others I've seen, call for dipping the pretzels one by one in boiling water with baking soda for 30 to 60 seconds. I assume ...
7
votes
4answers
877 views

Are bubbling preserved lemons a sign of spoilage?

I recently made preserved lemons using a recipe from Jerusalem: The Cookbook. Having poked around a variety of recipes online, it's pretty much the same as all the rest: Lots of salt, squeeze out the ...
3
votes
2answers
9k views

How to make cookies without using greaseproof paper or a baking tin?

I don't have greaseproof paper nor a baking tin and I'm baking cookies. What should I do?
3
votes
2answers
131 views

Ingredient Identification: Hong Kong restaurant spicy spice

I was at a fast food restaurant in Hong Kong which was apparently popular for its spicy dishes - there were cartoons on the walls and lots of red peppers everywhere. It looked like a chain, sort of ...
2
votes
1answer
38 views

How do I tell if a rutabaga is fresh?

I recently bought a rutabaga from the store, having never done so before, and every single one on display had an oily feel to it - not sticky, but slick like it had been coated in a soft wax. Is ...
1
vote
1answer
46 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 ...
2
votes
2answers
84 views

How to best keep a bunch of coriander fresh?

I bought this bunch of coriander at my local fruit shop. What is the best way to keep it fresh as long as possible? I usually cut off about 1 cm of the stems and then put them into a glass of water, ...
12
votes
5answers
7k views

How important is RPM in a blender?

I'm looking at getting a new blender, basically the main things I want to be able to do with it are make curry pastes, ultra smooth restaurant quality purees and soups and grind small amounts of ...
9
votes
5answers
28k views

Is it safe to use plastic wrap in boiling water?

While I've come across one or two recipes that call for using plastic wrap in pots of boiling water (for example, to cook eggs), I've always been a bit wary of putting the wrap in boiling water. Can ...
2
votes
1answer
65 views

Bitter bell peppers

Why do sweet Mini bell peppers turn bitter when cooked in a crockpot? I make chicken with tomatoes and put some Mini peppers in and they were horribly bitter
1
vote
6answers
29k views

How long to steam eggs for? (Instead of hard boiling)

I'm steaming eggs, rather than hard-boiling (I want the same effect), because it's convenient as I'm using the steam from some boiling chickpeas underneath. But I can't seem to find a definitive ...
3
votes
1answer
5k views

Pulled pork cooking time

I have always made pulled pork with the shoulder, but this time I want to make it with the leg of pork. Will turn out dry, does it need less cooking time?
0
votes
1answer
25 views

Refrigerated Beef Brisket [duplicate]

I bought some prime trimmed beef brisket on March 9 with a sell by date of Mar. 12. It was kept in the frig in its foam/plastic wrap container until Mar.16. There was some odor when I opened it up and ...
6
votes
2answers
476 views

How do I prepare arabic coffee in a stone Dallah?

I purchased a lovely stone Dallah from Jordan. . The first and obvious question is: is it safe to prepare coffee in? However, once that question is answered, the pot certainly looks functional. ...
2
votes
1answer
115 views

How is King Arthur bread flour made?

I checked out their website and other sources but could not find any details as to what their bread flour is actually composed of. Does it include both the bran and germ or is the bran removed? And if ...
1
vote
1answer
137 views

Chicken Noodle Soup

I am under the weather, and I am longing for some delicious homemade chicken noodle soup. I have 6 bone-in chicken thighs in my freezer that I can use, as well as boneless chicken breast (But I read ...
3
votes
3answers
118 views

When is it best to do stretch and fold versus mechanical kneading?

I have recently starting making bread using the stretch and fold technique, getting much better results in terms of crumb than previously using my kitchen aid and mechanical kneading. I'm wondering ...
5
votes
3answers
164 views

How to tint powdered sugar (icing sugar)?

I'm looking for a way to tint powdered sugar without wetting it. I know that there are powdered food colors but I think that part of what activates the color is the fact that they get wet when you ...
4
votes
1answer
389 views

Why do some quinoa seeds sink and some float?

I was boiling quinoa the other day and I noticed that, when I dumped them in a pot of water, a minority of seeds (maybe 10%) floated and the rest sank. Why do some stay afloat?
8
votes
4answers
10k views

How long should dry beans be soaked before cooking?

I'm guessing there are different answers depending on the type of dried bean (pinto, kidney, navy, white, etc.) and I am interested in all of them. So: how long should dry beans be soaked? Should ...
0
votes
3answers
72 views

Advantages of metal vs glass stockpot lids

I just ordered a new 6 qt stockpot (that I use for soups and stews) and it came with a metal lid. All the stockpots I owned before had glass lids with a small vent hole to release some steam. An ...
4
votes
4answers
24k views

Cheapest place to get bulk chocolate?

Where do I buy good quality (for truffles) chocolate in bulk quantities (> 3 lbs)? The prices I'm seeing for Valrhona, etc on Amazon reach nearly $15/lb and that is ridiculous. Any preferred vendors? ...
4
votes
1answer
84 views

How do I fix my dough after I did not activate the yeast properly?

This is my first time making anything using yeast, but I decided to try making Dominique Ansel's At-Home Cronut recipe. Everything was going fine, but I realized that I had bought rapid-rise yeast ...
2
votes
1answer
113 views

How to store Soda Water or other Home Made Sodas?

I have a SodaStream which I use to make soda water. My wife recently started purchasing very tasty, but relatively expensive soda drinks from the store, including "Rose Lemonade" (here: ...
0
votes
1answer
48 views

How to tenderize large squid?

My whole life I've been buying small squid (maybe 4-6" long bodies without the head and tentacles), which are very mildly chewy and tender. All it takes is sautee them in a little OO and they are ...
1
vote
3answers
47 views

Pasta Salad+Chicken freezer storage for a week?

Maybe this is silly, but im a bit paranoid when it comes to spoilage and me and my wife are doing this new "make lunch for a week" thing to save money and stop us from eating out. Anyways this week ...
2
votes
1answer
86 views

Help making Montgomery Pie layer properly

When it comes to "putting the pie together" before baking, the recipe handed down by my great aunt states to pour liquid in bottom of uncooked pie shell, THEN "spread" topping on top of pie. How in ...
2
votes
1answer
55 views

What's wrong with my iSi soda siphon, and how do I fix it?

I am the happy owner of a soda siphon which I've used for the last three years on a near-daily basis to make sparkling water for sundry use at home. It appears to be this model, though I've lost the ...
1
vote
2answers
105 views

New Oven in the US, Which would home cooks prefer?

I am an English girl living in New York and looking to re-do my kitchen. The most common oven in the US appears to be 30" single space with a warming drawer underneath. In the UK it is a 24" double ...
1
vote
1answer
46 views

oven cleaning help and tips

our house have a built-in oven that hasn't been used since we moved in (a year and half ago). I think the owner didn't clean before we move in. Do you think I can still use it? will it be safe? should ...
6
votes
5answers
32k views

How to make crispy/dry potato chips/crisps?

I've tried frying chips a few times, but, even though it's fun and tastes relatively good, they did not turn out like commercial potato chips (such as Lay's). My homemade chips soaked up too much oil, ...
1
vote
1answer
61 views

Macarons…Why not color the syrup?

Much to the amusement of @ElendilTheTall, I'm working on French macarons. I'm using the method that makes an Italian meringue, so I pour hot sugar syrup into the partially whipped egg whites. The ...
9
votes
7answers
6k views

Opening potato bags

I'm not sure how universally this question applies; I live in Canada. When we buy potatoes, they often come in large bags made out of heavy paper. The bags are closed by sewing a string into the top ...
7
votes
4answers
7k views

What type of rum to use when making vanilla extract?

My mom just bought me some vanilla beans from Tahiti and said that the person she bought them from suggested using rum to make an extract. What type of rum should be used, white or dark rum, and is ...
2
votes
2answers
7k views

What combination of flours can be used as a substitution to a bread flour?

Following is the list of flours that I can get hold of in India easily: Whole wheat flour Semolina flour Chickpea flour Maida Multi grain flour Corn flour Rice flour What can be the combination of ...
1
vote
2answers
66 views

Pasteles are too salty

I made pasteles, but they ended up too salty. How can I reduce the salty taste? Is there something that I can add to the water when I boil them so they don't end up too salty?
1
vote
2answers
73 views

chicken texture after precooking starts to break

Sometimes when pre-cooking chicken for a curry week, the chicken cuts doesn't keep its shape. It starts to get a bit stringy and losing the "smooth" shape that it was cut with, what could I be doing ...
1
vote
1answer
51 views

How to make Barley bread?

I started experimenting with baking using mixture of wheat and barley. The loaf was very tasty when made this way. Barley is one of the grains that has gluten. So is there a recipe for bread with ...
2
votes
1answer
78 views

Why does tomato not dissolve when I make curry

when I am cooking curry, I add chopped tomatoes. I cook the tomatoes for 30+ minutes. In spite of this the tomatoes do not fully dissolve by the end of cooking. There are still whole pieces of tomato ...
2
votes
1answer
37 views

Making a 2 ramekin recipe into an 8 ramekin recipe: Do I change the cooking time?

I've read answers about doubling a casserole recipe in a larger container, or putting two cake pans in the oven instead of one. But what about a recipe that asks you to put your ramekins into a ...
1
vote
0answers
33 views

Halva seen on Mahane Yehuda Market in Jerusalem

I am looking for a version of a Halava recipe i have only seen on Mahane Yehuda Market in Jerusalem so far. It's not a hard sugger-paste-texture like Halva is commonly revered. It is some kind of ...
9
votes
6answers
11k views

Problem with gummy-bears being too much like jelly

I've been trying a simple recipe I found on the internet, which is a simple recipe consisting mostly of gelatin. The problem is that the end result is basically just a fruit-flavoured jelly ...
1
vote
1answer
38 views

Ceramic crock pot - No cracks, but looks like coating is spotted. Can I fix it?

I made beef stew in a crock pot for the first time, and didn't realize I shouldn't store the food in the ceramic pot. No cracks, but looks like coating is spotted. Can I fix it?
0
votes
1answer
42 views

Can you substitute honey for sugar in a pickling brine?

That's about it. I want to make some vinegar pickles (from the Momofuku cookbook, if it matters). My partner is on a diet that forbids refined sugar but allows honey. Will honey work for this purpose? ...
6
votes
5answers
15k views

How long can I refrigerate cookie dough?

I made the made the mistake of making my neighbors these cookies peanut-butter-oatmeal-chocolate-chip-cookies. Every time I see either neighbor they thank me again for the wonderful cookies, "Oh they ...
4
votes
5answers
21k views

How does dried cilantro relate to fresh?

Is coriander dried cilantro seed? Has anyone used dried cilantro, and if so how does it compare to fresh cilantro. I assume fresh is better but please describe the difference (less pungent, etc...)
1
vote
2answers
87 views

Flank steak came out chewy this time. What's to blame?

I have stir fried flank steak about 5 times now, but this time it came out really chewy. Is this because I may have cooked it longer than usually? Or is it the meat or some other factor? Here is ...

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