55
votes
6answers
6k views

Browning Avocados - What's Happening - What Helps?

Years ago Koobz asked "Oxidized Avocado: What's Going on & How to Prevent It?" That question has been merged with this one because it's dealing with the same issue. Recently, we had this ...
1
vote
1answer
68 views

Earthy tasting frozen salmon

I got out some wild sockeye salmon that had been in the freezer for quite a while (several months at least, not more than a year). It was vacuum-packed, no freezer burn, sealed properly, etc. I cooked ...
9
votes
5answers
79k views

Can you make whipped cream with half and half?

Can you make whipped cream with half and half? If you can, what, if anything, do you have to do differently?
8
votes
4answers
11k views

How can I prevent pan fried chicken from becoming too chewy?

Every time I cook boneless/skinless chicken breast in a pan over the stove-top it seems to end up slightly chewy. What am I doing wrong?
5
votes
2answers
800 views

How to replicate golden brown color of McDonalds chicken nuggets?

Does McDonalds use any food color in their chicken nuggets to get the golden brown color? How do they ensure that all the pieces are of same color and would it be possible to replicate the same at ...
11
votes
5answers
9k views

Does wax on citrus fruit make the zest unsafe to eat or compromise its flavor?

A number of (chiefly British) recipes specify unwaxed lemons for zesting. Unwaxed citrus fruit are not widely available here in Sweden, so I have to make do by attempting to remove the wax before ...
8
votes
3answers
5k views

Is hot tap water safe for cooking?

I'll typically bring hot water from the tap to the boil instead of waiting longer for cold water. This hot water comes from water heater with a large storage tank. Is this considered safe? For ...
3
votes
3answers
103 views

How to prevent dry chicken in soup?

I made chicken and vegetable soup the other day using standard ingredients (small cubes of chicken breasts, onions, carrots, celery, leeks, garlic, and stock). I sauteed the veggies in butter and ...
3
votes
2answers
291 views

Bolognese: can I add the meat after tomatoes?

I see most recipes online mention first frying the meat a bit and then adding it. I think that would make the meat drier than meadt mixed into fresh tomatoes. Will it work ok if I put the meat into a ...
3
votes
0answers
45 views

Should I steam or boil zongzi?

Wikipedia says they're cooked by steaming or boiling. Searching further, I've found plenty of people saying their way is the best way. Assuming they're well-made and won't leak when boiled, why would ...
0
votes
1answer
92 views

Would it be a bad idea to electroplate a knife?

I'm curious, I haven't seen any electroplated kitchen knives before so I'm not sure if they exist. And if not, why?
6
votes
1answer
432 views

“Banging” cookies half way through baking

So I found a recipe for cookies which calls to "Bake the cookies for 10 mins, taking the tray out halfway through and banging sharply on a work surface covered with a couple of tea towels - this ...
4
votes
2answers
7k views

Does natural {peanut, cashew, almond} butter require refrigeration?

I have purchased a few different types of natural peanut butter and all have stated that refrigeration is required after opening. However, I recently purchased Archer's Farms Almond, Peanut & ...
2
votes
3answers
131 views

Cookies are too sweet

I made chocolate chip cookies and added too much brown sugar. The cookies are too sweet. I've used real butter and real chocolate chips. Does anyone have any ideas?
2
votes
1answer
72 views

can I substitute greek yogurt for sour cream for a topping for baked cheesecake?

can I substitute greek yogurt for sour cream for the topping on a baked cheesecake?
1
vote
4answers
1k views

Why doesn't my quick bread rise properly when substituting splenda for sugar?

I used Splenda in one of my favorite quchinni (squash) recipes and it did not rise at all. It is about 3 inches thick and is heavy as the batter was thick. Why did this happen, and is there any way ...
2
votes
2answers
58 views

Substitute Sherry for Wine in Sour dough cookies?

Can I substitute Sherry for Wine in my sour dough molasses cookies? Wondering if the Sherry might have a different effect on the fermentation of my dough.
6
votes
3answers
2k views

How many cups of flour are there in a pound?

I have a recipe that calls for 5 pounds of flour, but I live in a country that sells their flour in 1-kg bags. So I put in 2 kg = 4.4 pounds... How many cups should I put in for the remaining .6 pound ...
-2
votes
1answer
89 views

Beef stew gone bad

Hello today my boyfriend cooked beef stew, but it has a nasty rotten smell like bread when it has mold. It smells like a mold and taste like mold and he bought everything today from the store what ...
-1
votes
0answers
25 views

What is the best way to cook perfect poached eggs? [duplicate]

What are they key steps and techniques involved to cook 'perfect' poached eggs, like those that have the appearance of balls of mozzarella. Currently i use a normal sized pan with a glug of white ...
12
votes
2answers
1k views

Who added water to my chowder?

I made sausage and corn chowder the other day. I added both corn starch and Knorr's instant leek soup as thickeners. It simmered over the stove for 25 mins. I thought it may have been too thick, but I ...
5
votes
3answers
1k views

Tips for cooking a whole lamb in a fire pit?

A while ago we tried to cook a whole lamb in a fire pit. Basically we dug a pit about 2-2.5 feet deep, lined it with rocks to try and retain the heat, made a large fire in it, and started to drink. ...
3
votes
2answers
95 views

Can dough be knead with a rolling pin?

Can dough be kneaded with a rolling pin instead of by hand? If not, what are the mechanic differences that make it so? How is the process of repeatedly flattening and stretching the dough different ...
0
votes
0answers
46 views

Why are salt and pepper special in western cooking? [duplicate]

While there are many ways to flavour food, salt and pepper seem to be treated as special in western cuisine. By special, I mean that they are typically placed on the table at meals and have a their ...
1
vote
1answer
56 views

Sous Vide Pork Butt Char Siew (Chinese BBQ)

I want to make Char Siew (Chinese BBQ pork). I also want to try it sous vide up to medium rare, then finished under the broiler to get that nice caramelized outside while basting. This way it ends up ...
2
votes
1answer
77 views

What is the difference between a New York Strip and a Bone-In New York Cut Sirloin?

The iconic Smith & Wollensky Steakhouse in DC was not able to answer my question at dinner and I truly wish to know the answer.
0
votes
2answers
67 views

Can I use taco seasoning in chicken quesadillas?

When cooking the chicken for quesadillas would it be ok to use taco seasoning to give some flavor to the chicken? Would that taste weird? I have a new quesadilla maker I will be using tonight?
7
votes
14answers
141k views

How to cook a pork sirloin roast?

I picked up a pork sirloin roast yesterday, it's a little over three pounds. I've never cooked one of these before and I am not sure what to do. My seasoning plan is salt, pepper, thyme, and ...
26
votes
2answers
41k views

What's the difference between a cupcake and a muffin?

I was debating with someone today whether what we were eating was a cupcake or a muffin, but realized we didn't really know the difference. So what's the difference between a cupcake and a muffin in ...
2
votes
3answers
1k views

How can I store leftover puff pastry or make it more durable?

I am going to be attempting a recipe for tarts which use shop-bought puff pastry. I am fairly new to baking and this will be the first time I am using puff pastry. I am unsure what I can do with the ...
10
votes
9answers
32k views

Fix a bad vegetable soup

I threw a whole bunch of vegetables in the crock-pot with water and realized I had forgot to buy meat for it. I cooked it anyways and it is extremely bland. Any ideas on what I can do to fix it now? I ...
8
votes
4answers
9k views

Why buy ground cinnamon instead of cinnamon sticks?

Ground cinnamon is less expensive then cinnamon sticks. I've read that it is also more flavorful. However, cinnamon sticks last a lot longer. Also, ground cinnamon is likely to have mystery ...
10
votes
5answers
2k views

What is water temperature after electric kettle switches off?

My tea preparation prescriptions says to prepare it using water heated to 96 Celsius degrees. When water heated in standard, typical electric kettle reaches this temperature? Is it immediately after ...
2
votes
9answers
24k views

What difference would using Rock Sugar make in tea?

I like my tea sweet, and generally add several cubes of white sugar. Teavana sells rock sugar, which it claims is somehow "better" while being vague on what that means. Is it sweeter? Less sweet? ...
1
vote
3answers
94 views

How does pepper enhance/increase the saltiness of a dish?

I have found that after adding ground pepper (any type, color, or heat level), some dishes seem to be saltier. This sometimes occurs with other spices, as well. Note that I am not using anything else ...
-1
votes
2answers
60 views

Do nettles grow in Florida?

Where can i get nettles in Florida? I have never seen them grow around here or in any stores, and i am not even sure if they grow much in the US.
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, ...
34
votes
9answers
78k views

Stock vs Broth - What's the difference in usage?

I've now learned (from this site) that broth and stock are not the same product (see this great answer). So, in any given scenario, why should one use stock rather than broth, or vice versa? i.e. ...
5
votes
1answer
16k views

Can you refreeze chicken after it has been cooked from frozen

I buy chicken breasts already frozen from my local supermarket. I want to let them defrost naturally (IE leave the breasts out until thawed at room temperate) and then cook them in a fruit sauce. At ...
4
votes
4answers
2k views

Counter to bitterness in soup

My minestrone turned out too bitter. How can I counter it? The soup contains tomatoes, pasta, Savoy cabbage, celery, carrots, burnt sautéed garlic, thyme, oregano, salt and pepper. Sugar seems to be ...
2
votes
2answers
101 views

Is this jelly fish? (Asian food)

What are the transparent, irregularly winding strands at the bottom of the following picture? They can obviously be had cold together with salad. They are very crispy. They are much firmer and ...
3
votes
1answer
82 views

Homemade marshmallows not roasting, just melting

I'm trying to make homemade marshmallows for smores. I found this recipe and the marshmallows turned out great (taste/texture): http://www.epicurious.com/recipes/food/views/Marshmallows-15797 The ...
5
votes
8answers
2k views

What is the ingredient in bakery Italian bread that give it that great taste

I have looked in many different recipes and tried different things ie, brown sugar, diastatic malt etc and have gotten pretty good at breadmaking but I can't duplicate that taste of a bakery made ...
4
votes
2answers
69 views

How can I “cheat” on dough maturation?

I found a good balance between leavening and maturation while using my favourite flour, my oven and my sourdough starter, the only problem is that the whole process, from mixing the ingredients and ...
0
votes
1answer
60 views

ghost chilli peppers best way to prepare with out losing heat

Is it better to dry ghost chillies or dehydrate them or does it matter, or is there a better way to use ghost chilli peppers for cooking.
10
votes
5answers
11k views

When is a Utility Knife to be preferred over a Chef's or a Paring knife?

A Utility knife is a kitchen knife that is midway in size between a Chef's knife and a Paring knife. Although I own a Utility knife, I don't believe that I have ever used it except when my Chef's ...
3
votes
5answers
205 views

Buying first cast iron pan size/depth/shape

I am planing to buy my first cast Iron pan and I would like to get advice on which size/shape/depth should I should choose. For example I am looking at this: size: 25.4cm depth: 4.45cm size: ...
-1
votes
0answers
46 views

Starburst flavor change?

I notice that the Starburst package now says "Original" on it, but some of the flavors seem different. More bizarrely it seems to be inconsistent. Like the red package seems to have two different ...
2
votes
1answer
31 views

Freezing a Peanut Butter Chip Pound Cake

I need to make several pound cakes for Thanksgiving. I make a variety but the are mostly pound cakes. They will be made with fresh eggs. Is it OK to freeze these cakes and how does it affect the ...
13
votes
1answer
3k views

Do all modern electric stoves have “binary” heating elements?

I've noticed that the burners of some or all of the newish-style electric stoves which have a flat top have a peculiar property. They do not seem to be capable of running at a constant low ...

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