3
votes
2answers
67 views

how to make shiny figures for cake decoration?

I am wondering how are the little figures on this cute cake are made? Whats the material and where can you buy molds and casts to shape them? and how are they so shiny?
10
votes
3answers
9k views

Will hard boiled eggs absorb salt through the shell?

In this America's Test Kitchen video they add salt to the cold water when hard boiling eggs. Would the salt actually permeate the shell and flavor the egg? That seems unlikely to me and is just a ...
3
votes
1answer
81 views

Why are predominantly grapes an ingredient in wine?

Commonly, wine is defined as an alcoholic beverage made from fermented grapes. In contrast to this, wines made from other fruits are called fruit wine (except mead, cider, perry for historical ...
0
votes
2answers
115 views

I need a substitute for acids in my food.

I can't have any acid in my diet, so I need a good substitute for it for my dishes. Like lemon, orange, citric acids and vinegar. Thank you
4
votes
2answers
2k views

What limitations are there to sauteeing with water?

I was recently helping with some recipes and was instructed to use water for "sauteing" onions, celery, garlic, etc. in place of oil (scare quotes on "saute" since it involves frying in oil or other ...
6
votes
2answers
5k views

How to get my croissant flakier and bigger? Is it possible to get a hollow inside?

I am slightly new to the puff pastry process and have gotten the layers and and folding. I use a three fold, and the temperature remains at a cool degree so the butter does not melt or seep out of the ...
3
votes
3answers
13k views

What kind of alcohol has least carbohydrates?

I'm looking for types of alcohols which have least carbohydrates. I'm looking for more of a ranking than just a single one, as it would be clean spirit, wouldn't it? The general idea is to know what ...
1
vote
2answers
709 views

Removing oil bubbles from bolognese sauce

I am making bolognese for dinner tonight. In the past I have had trouble with oil in the sauce giving it a not very nice oily texture. I tried to limit the amount of oil I used, but I still have oil ...
23
votes
2answers
15k views

Why does a microwave rotate the food being cooked? And is there ever a time when it shouldn't rotate?

Most microwaves I've used have a plate at the bottom that rotates when the microwave is running. I presume that rotating helps more evenly heat the food. Interestingly, my microwave rotates by ...
0
votes
0answers
11 views

How to prevent hardening of fish food? [migrated]

I have an issue of hardening of fish food in open jar. Now you may ask, why you kept the jar open, its because , this jar is a automatic fish feeder. See here So the compartment rotate with top ...
8
votes
9answers
33k views

What can you do with an infrared thermometer?

Infrared thermometers have plummeted in price in recent years, and are now inexpensive gadgets for the home cook, not to mention the pros. What are the primary uses of an infrared thermometer in the ...
6
votes
14answers
54k views

Making Tomato Sauce from Tomato Paste

I've been trying, on-and-off when I have time, to make tomato sauce from a 5 1/2 oz can of tomato paste, but haven't figured out the right proportions of ingredients. I've been combining a can of ...
8
votes
4answers
35k views

Cooking pasta in the microwave

I have a microwave "pot" that I use for steaming vegetables. The instructions say it can also be used for cooking pasta, which seems sacrilege to me. Does anybody know if the result would be a good al ...
0
votes
2answers
274 views

Does whole milk or soy milk spoil faster? Why?

I'm doing a science fair project and I need some help. My question is does whole milk or soy milk spoil faster? Does anyone know which one spoils faster or if they spoil at the same rate? Please ...
2
votes
1answer
41 views

Starch Content of Dehydrated Potatoes

Good day! I've been wondering this for years. I'm from Nova Scotia and we cook a Traditional meal called Rapure. The way it's made is by taking about 15 lbs of potatoes and processing them to ...
1
vote
0answers
69 views

Setting up new peri peri takeaway [closed]

I am planning to set up new peri peri takeaway. I was able to make my version of hot peri peri sauces and marinade. However, I am not yet able to make the lemon and herb sauce and marinade. I am ...
15
votes
10answers
61k views

How do I season my new pizza stone?

I just bought my first pizza stone. The instructions that came with it recommend that I wash it thoroughly with plain water before using it for the first time. Is there anything else I should do to ...
0
votes
1answer
88 views

Bbq pork ribs accidentally started cooking in crock pot on warm for 2 1/2 hours before noticed [duplicate]

I put country style pork ribs in my crock pot this morning with bbq sauce and didn't realize I set the control to only warm. It was not noticed until it had been on warm for about 2 1/2 hours. I ...
9
votes
5answers
41k views

What is ground red pepper?

I have the 75th anniversary edition of Joy of Cooking. I've now come across two recipes that call for "ground red pepper" (enchiladas and a dry rub). I've never heard of ground red pepper before and ...
0
votes
0answers
34 views

how to make good tasting grain free homemade pasta - any suggestions [closed]

I am looking for a grain free pasta recipe that mimics semolina pasta as much as possible b/c frankly the sweet Italian won't eat those vegetarian alternatives - if it doesn't look and taste similar ...
1
vote
1answer
63 views

Dense and gluey centered cake problem

I tried baking a cake for the first time. The brief procedure I followed was: Mashed 4 eggs. Added to it 1 cup sugar, 200g butter. Mixed it using an electric mixer. Then added to it 1.5 cup of all ...
0
votes
0answers
41 views

Desalting my nuts [duplicate]

I accidently bought a large, bulk-sized pack of heavily salted cashews. I am unable to eat them due to the high salt content. I've tried mixing them with unsalted cashews but it intersperses extremely ...
2
votes
1answer
91 views

Is lemon rind supposed to feel sticky when being grated?

I was grating lemon rind for a lemon cake and noticed that it left a sort of sticky film on my hand. Is this normal or does it suggest that the lemon was not fresh? My other question was about ...
4
votes
3answers
58k views

How long will ground beef stay good after being frozen?

How long will beef be good after being frozen? My boyfriend has ground beef in the freezer that has been there for almost a year. Is it still safe to cook?
3
votes
1answer
3k views

Preservative for pickles

What preservative should be used for pickling vegetables like carrot, cauliflower and green chillies which are parboiled and could be used without refrigeration?
0
votes
0answers
25 views

can you eat mince that's been frozen for 3 years [duplicate]

I have mince in the freezer for 3 years. Its been frozen but its still in the package( plastic) is it safe to eat
3
votes
1answer
131 views

Temperature to disable enzymes in soy beans

When making soy milk, I've understood that you should disable some enzymes and that you do that with boiling heat for minimum of 15 minutes. Since boiling soy milk usually result in a messy boil-over, ...
0
votes
1answer
45 views

I added too much corn starch into my potato cutlets what do I do

I wanted to make a dough so I added cornstarch in my potato cutlets dough and now it taste like flour.
5
votes
2answers
213 views

How to make white aioli?

Whenever I make aioli with the traditional recipe of egg and oil it always turns out yellowish. It's obviously because of the color of the egg yolks. However, recently I've noticed some good ...
1
vote
1answer
159 views

Why do the Japanese eat a lot of raw fish?

Was trying to answer this question for a school age child writing an essay about Japan. Short of Wikipedia's "hundreds of years ago, you arranged for fresher fish by transporting it live" nothing ...
1
vote
2answers
52 views

Non-coconut substitute for coconut cream [duplicate]

I'm planning on cooking a Massaman curry but for someone who really dislikes the taste of coconut. What would a good substitute be? I'm thinking of just using cream instead - do you think that would ...
0
votes
1answer
37 views

Coconut water from mature coconut

I recently bought a green, and a brown coconut (different stages of maturation). I drunk the liquid from the green, young one, which is apparently what you are supposed to do, and it tasted terrible. ...
17
votes
13answers
56k views

How do I prevent coconut milk from separating in Thai curry?

It seems like every single attempt I've made at making a Thai-style coconut curry ends up with the sauce mixture separating. Although it usually still tastes good, the coconut ends up looking like it ...
5
votes
4answers
444 views

What temperature should I serve salami at?

I have recently found out that certain foods are meant to be served at certain temperatures. I really enjoy salami, but I normally eat it from the fridge. Is it meant to be served chilled, at room ...
16
votes
6answers
10k views

Should I prick sausages during cooking?

Whenever I go to a BBQ and sausages are cooking, the chef will always prick the sausages while they are cooking. I have no idea what this does, I assume it's to get the fat out, however I recently ...
1
vote
3answers
214 views

Sausage grease in fridge

I forgot a pan with a little sausage grease in the fridge (1 1/2 to 2 weeks). The pork sausages had peppers, herbs and maybe onions in them, the grease is orange from the chilis and peppers. If I ...
9
votes
5answers
4k views

Can adequate heating transform spoiled food into safe food?

Suppose I have some food that became unsafe or contaminated by any means besides explicitly adding dangerous substances. It could be past the expiration date, or handled unsafely by leaving at room ...
0
votes
2answers
627 views

Can I use a yoghurt marinade in sous-vide cooking?

I want to cook a Indian-inspired chicken dish. The recipe calls for yoghurt in a marinade for the chicken. I am fine with the marinade, but I also want to cook the chicken sous-vide. I now wonder ...
9
votes
5answers
34k views

Can chicken not completely cooked then cooled be fully cooked later?

I cooked some chicken but didn't realise it hadn't completely cooked through. It then went in the fridge and a day later I cut through it to discover the problem. Is it now safe to put that chicken ...
7
votes
2answers
21k views

How does a whipped cream charger work?

I recently got an iSi whipped cream container that charges with nitrous cannisters. I don't really understand how the thing works, which I think would help my use of the system. How does this actually ...
2
votes
2answers
36 views

water bath processing for jam

When I am canning jam, after filling the jars, can I process the filled jars in a boiling water bath in two batches, or must all the jars be processed immediately after filling?
4
votes
2answers
94 views

Using frozen/cooked frozen blood in black pudding

I am having a hell of a time trying to track down blood in the US for black pudding. None of our local processors can provide it, several butchers are claiming it's illegal to sell (not true, but you ...
0
votes
1answer
9k views

How long should you keep Salami for?

I bought a piece of salami from a supermarket a week ago (a large chunk of a full sausage from the delicatessen, not sliced stuff in a pack) and I was wondering how long past the 'use by' date it's ...
7
votes
9answers
12k views

Cooking dried corn

I'm trying to cook some dried corn that normally is meant for popcorn. I've soaked it 36 hours using bottled water and then rinsed it multiple times with tap water. After that I cooked it for about ...
10
votes
6answers
15k 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 ...
0
votes
0answers
37 views

Does sugar give moisture?

I have seen a discussion regarding a replacement for sugar in brownies to give moisture. Does sugar give moisture when baking?
0
votes
1answer
48 views

Chicken characteristics

How would you describe the texture, smell & taste of chicken. Im doing a hospitality course at tafe and i'm finding it difficult to find the write description, any ideas ?
2
votes
2answers
282 views

Crock-pot/slow-cooker basmati sushi/ketupat

I have successfully made sushi rice or ketupat cakes with long grain basmati using the slow cooker. I see the advantage that I could use fragrant or any usual household rice rather than sticky rice. ...
0
votes
1answer
108 views

Soaking millet before making ogi

I have a recipe for making Ogi - soured mixed millet, that calls for soaking whole millet grains, then blending them, then souring them with whey for three days. I'm wondering why is there the first ...
11
votes
2answers
524 views

Is there a standard measure for coffee grind size?

There is a lot of measurement involved in brewing coffee: the weight of the grinds, temperature of the water, etc. But as far as I can tell, there is no standardization on the size of the grinds. ...

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