-2
votes
1answer
94 views

Is vanilla a flavour or just absence of flavour?

My question is specific about ice-creams but more details are welcome.
1
vote
1answer
34 views

How to save spaghetti squash?

I plan on preparing two dishes this week that will each involve 1/2 of a spaghetti squash. In order for the second dish to be 'as fresh as possible' should I prepare the whole squash and save the ...
4
votes
2answers
221 views

Can I use extra virgin olive oil for cooking steak?

According to this: What oil or fat to use for different purposes? For general pan cooking: olive oil (any kind), butter.. I see video from youtube such as How to Cook Steak by Jamie Oliver, he also ...
24
votes
3answers
3k views

What oil or fat to use for different purposes?

I understand that one of the main reasons to use different kinds of fat or oil is the temperature at which it burns, e.g. an extra-virgin olive oil to fry a steak wouldn't work. Taste is also a very ...
9
votes
4answers
4k views

How to poach an egg without vinegar?

What is the best way to poach an egg without vinegar? Is there a quick and easy alternative?
7
votes
3answers
5k views

What is the purpose of baking soda in chocolate-chip cookies?

I thought baked goods which include baking soda should be put into oven immediately, otherwise they won't rise. But some cookie recipes call for cooling the dough in the fridge or even freezing it, ...
2
votes
2answers
11k views

Choux pastry (Chocolate eclairs) doesn't cook properly

Last time I tried to make Chocolate eclairs (similar to cream puffs), the choux pastry just sat in the oven and basically fried. It didn't rise/grow and so I couldn't hollow out the shells. Any ...
1
vote
4answers
108 views

Options for non-stick frying pans - not using teflon

Just for everyday things - frying eggs, making pancakes, steaks, bacon. Also, what is temperature reached by such frying. Teflon decomposes at 250c - does normal home use ever get near such ...
16
votes
8answers
6k views

What is this fungus/lichen in my Garam Masala? (“Trifle”/truffle?)

I just bought a lovely bag of Garam Masala, and was all ready to grind some when I got home! But when I opened it, I found something I didn’t recognise — at first I thought something had gone mouldy, ...
1
vote
1answer
91 views

Orange spots on dry chickpea

I have had some dry chickpeas for quite some time (~6-12 months) in my pantry and now I'm looking to cook them. Most of them have some orange spots, which I'm not sure are normal (See picture ...
6
votes
5answers
218 views

What techniques or tricks make soft, flaky pastries instead of leathery ones?

These are my first experiences with the lovely pastry, puff pastry. I loved it so much that I'd bake more and more of it everyday. The only problem I encountered is that my pastries had a tough ...
4
votes
3answers
33k views

Why don't my muffins rise and develop tops properly?

I would like to make muffins that have that "spilled over" look that shop bought muffins have, but no matter what I do, the ones I make always look flat or only just reach the top of the paper cases. ...
20
votes
10answers
8k views

How do you cook grass-fed beef so it is not tough?

I recently went to a farmers market and bought some grass-fed beef. I went with what we normally buy, and got a couple of bone-in thick cut ribeye. I typically prepare this by liberally applying ...
1
vote
2answers
97 views

Can you make Bearnaise with olive oil?

I'm looking to make a 'paleo version of Bearnaise Sauce. Can you substitute olive oil for butter when making Bearnaise sauce?
3
votes
3answers
276 views

Stirring with knives?

So this past weekend I encountered a peculiar line in a recipe which I am hoping someone with more cooking knowledge than me can shed light on Combine flour, brown sugar, and a pinch of salt in ...
0
votes
2answers
80 views

Is it OK to reheat hash browns the next morning?

Hash browns are delicious and delectable, but I do not have time to cook them every morning. I was wondering if it was OK to cook hash browns tonight and them eat them cold or reheat them in the ...
13
votes
6answers
6k views

Mystery “organ” on the underside of chicken thighs?

There is a small, round, black "organ" under chicken thighs, and some people like to eat it. Identifying this seems to be quite the lingering Internet mystery. They are there on prepared fried ...
1
vote
2answers
66 views

Where do I find the fruit tamarind?

I live in Minnesota and have never seen tamarind being sold online or in any grocery stores here. Where can I find it?
5
votes
5answers
10k views

Frying - Oil foams

I am relatively new to deep-frying. Having seen the questions about oil reuse and conservation, I'm still at a loss about what's going on with my oil... My sunflower oil foams like crazy. I've been ...
2
votes
3answers
76 views

Baking bread - stainless steel or potless?

I am an absolute newbie to baking bread. Just started baking veggies recently. Before I buy any baking pot, I would like to ask a few questions about bread baking. Is it always better to have a baking ...
5
votes
1answer
78 views

3 tier steamer: Will chillies in the bottom tier make veg in the other levels spicy?

I was wondering if anybody had tried this or if it's even possible, but I thought I would ask before failing miserably and wasting good ingredients. Is it possible to place strong tasting ingredients, ...
6
votes
1answer
848 views

How does the taste of Bird Eye Chillies differ at different stages of maturity (green vs red)?

What's the difference in taste between green and red Bird's Eye Chillies?
4
votes
0answers
54 views

Rendering fat by sous vide

I've seen that fat will render at 55-60 degrees centigrade using sous vide - but my question is how long that would be expected to take?
8
votes
2answers
3k views

Can you really keep feta for 3 months in a milk bath?

I just came across some instructions on how to store feta cheese, mentioning you can keep it for about 3 months in the fridge in a brine or milk bath: Store the cheese in a brine or milk bath ...
6
votes
2answers
2k views

Can you eat the seeds of Tamarind if you roast them or boil them?

I just bought some fresh Tamarind & was told that I can eat the Tamarind seeds. Are they really edible? How would I prepare them if so?
2
votes
1answer
38 views

blanch after vacuum seal?

Since there's problems vacuum sealing after blanching due to excess water is there a problem sealing the fresh vegetables first and then boiling the package to get the same effect as blanching?
0
votes
1answer
100 views

Why season the meat “liberally”?

Whenever I watch cooking shows on TV, they always advise to season the meat "liberally", even "aggressively". Is there a particular reason for this, or do regular people just tend to under season ...
2
votes
1answer
77 views

can a crock pot go bad?

We have a late 1970s/early 1980s slow cooker (Hamilton Beach Crock Watcher), inherited from my in-laws, that we used to use on roasts, pork loins, etc. and get incredibly tender, easy-to-shred, ...
2
votes
1answer
147 views

Why didn't the whey separate from the curds when I tried to make Shankgleesh cheese?

I frequently make yogurt at home, and I decided to try to make Shankgleesh, a spicy Middle Eastern cheese that is difficult for me to find at local markets. Several recipes said to heat the yogurt ...
2
votes
2answers
17k views

How to salt and roast pistachios?

I have a bunch of raw pistachios, in their shells, and I want to roast them and also have them be lightly salted. I presume I would do this in a conventional oven. I like to roast them a few pounds ...
7
votes
5answers
34k views

How long does unopened, room temperature pop last?

How long does a can of coca-cola last? Like a case of them, sitting in a room-temperature room. There is a date on the bottom (MAR1411), but what does that mean? I have a can with the World Cup on ...
2
votes
1answer
262 views

When should food colouring be added to part of a batch of bread dough?

I recently made coloured swirled bread, in which different colours of dough (in my case a coloured and an uncoloured piece) were rolled together and baked in the same loaf to give an interesting ...
5
votes
1answer
78 views

RPM for milk frothing?

So I had one of those American capitalist/consumer moments where I would have liked to have a milk frother handy. But I just can't bring myself to buy such a frivolous single-use additional material ...
2
votes
2answers
76 views

Shaking Method for Garlic

I can't pinpoint why, but this method fails for me. At best, shaking only peels two or three garlic cloves. I've ensured that all garlic bulbs and metalware are dry. Would someone please help? What ...
2
votes
1answer
93 views

Should I season a Teflon-coated stainless steel frying pan

I am not sure if I am allowed to say the brand & model, but here is the spec Can also be used in the oven since it is made entirely of metal. Thick base with one layer of aluminium between two ...
4
votes
1answer
465 views

How can I tell if bell peppers have gone bad?

I regularly buy bell peppers from a local supermarket, but unfortunately they don't always have the freshest vegetables. Sometimes I can tell that the peppers have gone bad when they have brown spots ...
11
votes
4answers
37k views

What is the difference between Alaskan King Salmon and Scottish Salmon?

I'm considering throwing a dinner party, and I don't have much experience cooking salmon. What are the main differences between these two types of salmon in terms of price, taste, and cooking methods? ...
3
votes
1answer
141 views

What are these used for

These metal tubes are open on one side and hang from the handle suggesting a frying use?
1
vote
1answer
97 views

Tall cupcakes that have height to them

I would like to bake mini cupcakes but need height on them before I use icing sugar. How do I get this right without the cupcake spilling over the paper and going flat and having no height to it?
7
votes
13answers
25k views

How to ferment dosa batter?

I have never been successful in fermenting dosa batter properly in the US. I generally soak urad dal, rice and fenugreek seeds for a few hours and grind them together. Even if I leave the batter in ...
12
votes
6answers
12k 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
137 views

lemon juice curdling white chocolate

I was trying to make white chocolate truffle.....but when I melted my white chocolate and added lemon juice to it, it curdled and there was huge chocolate butter floating on top of my mixture...can ...
0
votes
3answers
65 views

Is ground upper turkey thighs the same as regular ground turkey?

I usually buy ground turkey at costco, which is labeled ground turkey. However, I asked the local butcher for ground turkey today and when I arrived home, the meat label said "ground upper turkey ...
0
votes
1answer
68 views

What is the proper smell of Basa?

I buy basa frozen (note, not the same as bass). It's not something readily available here but I like it because it's affordable and easy to prepare. I go through the appropriate steps of fish prep by ...
2
votes
2answers
3k views

Are there different grades of chicken in the US?

I don't know how much the grocery store is doing marketing and how much difference there is between different packages of chicken on their shelves. Locally, two of our best known grocery stores ...
2
votes
5answers
438 views

Which part of the coffee brew is best?

At work we have a coffee machine that makes 10 cups of coffee in about 3 minutes. Sometimes, 3 minutes is too long to wait for coffee :P So I will poach it as it comes out of the dispenser and then ...
3
votes
9answers
28k views

How to get the flavors to meld when I add fruit and sugar to plain yogurt?

I've recently taken a liking to greek yogurt. So far, I've been buying the Chobani low-fat and non-fat yogurts, which all have flavoring added. I've recently bought a container of plain greek yogurt, ...
3
votes
4answers
56k views

How long can fish be left out?

I was defrosting fish and forgot about it. It has been left out for a long time. How long can fish actually be left out before it goes bad?
1
vote
2answers
64 views

Can you safely triple the brine recipe for corned beef?

I am picking up a full packers cut brisket tomorrow, weighing in at about 15 lbs. I am going to be making my very first pastrami. For the Corning brine, all recipes I find call for: 1 gallon/4 ...
1
vote
2answers
67 views

Substitute apricot with some other fruit in this Sunny-Side-Up Apricot Pastries recipe

This recipe (scroll down to the bottom of the page) calls for apricot to use on the topping of the pastries. What fruit do you recommend to use that will be as good, along with its jam for the glaze? ...

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