0
votes
0answers
83 views

Is there an alternative to using oil when baking muffins

I make a lot of muffins and I am constantly altering the recipes to try and create the perfect muffin to satisfy my taste and keep me regular. I also avoid using sugar and oil. I have been ...
1
vote
2answers
91 views

How does the meat in Weisswurst get so white?

I have looked for the answer online, but no luck so far. Does the ice "burn" the meat and it gets white? How does it work?
0
votes
0answers
35 views

Pork in the slow cooker [duplicate]

Help! I cooked a pork roast for ten hours in my slow cooker, then noticed the lid was not fully closed. The roast was still bleeding when I cut into it. Can I put it in the oven and still safely ...
7
votes
7answers
57k views

What is the secret of making a really juicy burger?

As the title says; What is the secret of making a really juicy burger?
8
votes
10answers
42k views

Hulling pumpkin seeds - Possible? Easy?

I have a recipe I want to use that calls for "hulled pumpkin seeds (the green ones)". I have pumpkin seeds saved from carving pumpkins. Do I just... peel them? Any fast way to do this? Is there any ...
2
votes
2answers
78 views

Should I cook in the old carbon steel skillets I just bought at a flea market? And can I use them for campfire cooking?

I just bought two carbon steel old pans, numbers 43 and either 6 or 9 (orientation?), at a flea market. One of the skillets has a lot of burned on flaky black very hard something - outside, mostly, on ...
2
votes
3answers
88 views

How do I make a caramel disk?

I would like to make a thin disk of caramel that could be placed on the top of a cookie. I need it to be very smooth with neat edges because I plan to cover it with royal icing. I was wondering if I ...
0
votes
2answers
82 views

Is liquid seeping from the fish normal when making gravlax?

I'm currently trying to make gravlax for the first time! I bought about 2 lbs of fish, specifying that I wanted to eat it raw so they gave me something appropriate for that. I put lots of salt, a bit ...
3
votes
4answers
110 views

When to add vegetables in slow cooker?

I'm doing a nice beef roast in the crock pot today. Normally I roast the carrots and potatoes together in the oven but due to other things I need the oven for I'm going to add them with the roast. I ...
1
vote
1answer
90 views

I moved to US recently from India and I am looking for Plastic jars for storage,

I generally store lentils/spices in plastic jars/bottles cos they are not heavy and can be handled easily unlike glass ones . I am finding it tough to get them in Walmart,Dollar Store.Is there any ...
3
votes
3answers
14k views

How long can I keep a leg of ham in the fridge?

How long will a glazed ham last for? I have a ham, which I glazed. It was in a vac pack, and does not expire for 2 months. Since I have removed it from the vac pack, glazed and cooked it. How long ...
10
votes
3answers
747 views

Does the type of strainer built in a teapot matter?

I have been making tea in a simple glass jug for several years, but I happened to break it. When I went shopping, I saw many teapots with integrated strainers, which look convenient. But there was a ...
4
votes
1answer
89 views

Used too much lemon juice in Mediterranean salad

I accidentally used a tablespoon too much lemon juice in a Mediterranean salad. The other ingredients are cucumber, tomato, mint, onion, and olive oil, with salt and pepper to taste. Oh my GOSH is it ...
8
votes
6answers
5k views

How do I prevent burning the bottom of the bread when cooking over a campfire?

Over the weekend I took my dutch oven and tried to bake bread over the campfire. I had two problems, one was getting enough heat. That is really my problem and I just lowered the grate over the fire ...
24
votes
7answers
171k views

Can someone please give an explanation of different egg preparations?

When we go to a restaurant for breakfast and order eggs, we are often asked how we want them. I have a handful of ways that I will eat them (I often prefer over-medium) and I am sure there a large ...
2
votes
3answers
3k views

How long can rye bread last?

A while ago, I obtained, on a Friday afternoon, a bag of pareve rye bread from the supermarket. The ingredient listing was: high gluten flour, rye flour, water, yeast, salt The bread was also ...
3
votes
4answers
657 views

I'm Making Chicken stock. How can I keep the chicken meat/bones from rising above the water line?

I'm using chicken wings to make a stock, but they want to float up to the top above the water line. Any kitchen hacks to keep them submerged??
5
votes
4answers
8k views

How to keep a green smoothie from getting 'frothy'?

I've been making a lot of green smoothies (using a Vitamix), and they have a tendency to end up with about 2 inches of undrinkable froth/foam at the top. It seems a higher percentage of veggies vs ...
1
vote
2answers
33 views

Gas grill flare up made flame covers look rusty

I had a fairly intense flare up on my KitchenAid gas grill (too much canola oil) that lasted about 30 seconds. The inside of the grill is covered in soot (expected) but the flame covers (triangle ...
5
votes
1answer
127 views

Is it feasible to freeze a whole pig?

How long can I freeze a pig whole? How can I keep it from getting freezer burned? We are having a wedding in September and it's June but the pig is already currently at the size we need it to be. I ...
5
votes
3answers
227 views

Should I default to higher or lower power when the recommended power is not an option in a microwave?

I often cook takeaway dishes at home. Some of these dishes ask for 4 minutes at 850 Watt (for example, ravioli with mascarpone sauce). My microwave oven supports 750 Watt and 950 Wattt, but not 850 ...
11
votes
2answers
8k views

Should you add some salt to flour when baking?

I was always taught to add a pinch of salt to flour when baking (mainly cakes / muffins and puddings). I have recipes that specifically mention adding salt and others that don't. Is there a ...
6
votes
3answers
126 views

Surfaces for bread making

I am a home artisan baker, and am looking to build a table for myself to do folding/dividing/shaping of my bread doughs. I usually work with wet doughs (78%-95% hydration) that stick to the surfaces ...
0
votes
0answers
19 views

prevent crystallization and separation of corn syrup

I am making a butterscotch sauce and it crystallized to I substituted corn syrup for some of the sugar but now it is separating. How do I solve this problem? I want to keep the sauce liquid too and ...
1
vote
3answers
85 views

Best way to store tomato paste/puree?

What is the best way to store tomato paste or tomato purée? Just to be clear, I'm talking about this stuff At home we buy metal cans of the stuff (500g or 1Kg), but once opened, within about 5 to 6 ...
4
votes
3answers
117 views

What kind of sausage could I use as a substitute for Cumberland sausage?

I live in the USA and Cumberland sausages don't exist. They have sausage links and patties but I don't want to make sausage casserole and have the flavor altered because I picked the wrong kind of ...
6
votes
4answers
3k views

How do you keep corned beef from falling apart in the crockpot?

I cooked 3.5 pounds of corned beef in the crock pot last week with the intentions of making reubens. Taste wise the dish was great, but the corned beef fell apart and I did not get those pretty deli ...
4
votes
3answers
1k views

Why is my corned beef overly salty?

I cured my own corned beef recently, and cooked it sous vide (a la J. Kenji Lopez Alt). The result was superior to the pre-cured joints I've boiled to oblivion in the past to be sure, but it was ...
0
votes
2answers
64 views

What exact temperature allows me to store frozen products really long?

For as long as I remember, I was always told (and I was always so sure), that minus 18 degrees Celsius is an optimal temperature for storing frozen products for really, really long. Months usually ...
15
votes
9answers
76k views

Is there any substitute for saltpeter / sodium nitrate in corned beef brine?

I realize there is another question about corned beef from scratch, but the answers don't really cover my question. Many recipes for making your own corned beef still refer to the use of saltpeter (...
6
votes
5answers
27k views

Substituting for Candlenuts in Indonesian Food

Indonesian cuisine relies heavily on candlenuts as a base and thickener for spice pastes which are the foundation of the cuisine. This includes many of the various rendangs and sambals, such as ...
2
votes
1answer
49 views

What is the difference between Shao Xing and Shao Hisng Chinese cooking wines?

Some people say that Shao Xing and Shao Hisng are different names for the same thing yet others say Xing has added salt. Could someone please shed some light?
4
votes
6answers
27k views

What is bakery emulsion and how is it different from flavoring extract?

I was in Ross for Less and saw (and bought) a bottle of lemon bakery emulsion because it just sounded good. Looking online it seems that it is a one for one replacement for extract, but I have not ...
4
votes
1answer
60 views

What kinds of corn can be nixtamalized?

What kinds of corn are the standard for nixtamalization? I mean, do they use sweet corn, popcorn, dent corn, flour corn, flint corn, pod corn, something else, or some/all of the above? I'm guessing it ...
0
votes
1answer
37 views

How does grill/broil mode in a convection oven work?

I'm looking to buy a new oven. However, it does not have grill mode (broil, in US English) listed as one of the functions while other ovens may have grill mode advertised. That being said, if I want ...
10
votes
5answers
22k 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 (always?) ...
27
votes
9answers
45k views

What are some good substitutes for salt for those on low sodium diets?

I try to keep my sodium intake fairly low to ensure that my blood pressure doesn't get too high. Salt is such a common part of cooking, and it's especially difficult to cook Asian-style food without ...
0
votes
1answer
86 views

How long can a vinaigrette last if emulsified with raw egg?

Started a new job and walked in to some vinaigrettes that are 2-4 weeks old, some of which contain raw egg. Obviously, I'm a little concerned. How long can a vinny last with raw egg?
29
votes
12answers
112k views

How do I prevent an egg cracking while hard boiling it?

Sometimes when I cook hard boiled eggs they will crack in the saucepan, and some of the egg will seep out into the water. Am I boiling the water too vigorously, or can I add something to the water to ...
3
votes
3answers
942 views

Why did my ginger garlic paste have a bitter aftertaste?

I cooked a base for indian sauce based on lots of onion, homemade ginger garlic paste, some veggies (I used carrot, a little napa cabbage, bell peppers) and spices. After cooking, the sauce had an ...
10
votes
3answers
414 views

How to get rid of foam on shaken cocktails

Here's a picture of a Jack Rose I made last night. It tasted great, but I think the white foam is ugly. I want it to be clear and jewel-like with no foam. All my shaken drinks have this foam. I ...
6
votes
4answers
14k views

How to decide the baking temperature when recipe doesn't mention it?

On what factors does the temperature setting depend? Of course if I have to bake a stone, I would need to set the temperature at 900C perhaps :rolleyes: ;), but in normal cakes where you have a ...
0
votes
2answers
290 views

Eggs smelled bad but not anymore when I put them in the ref

I recently bought a dozen eggs. But when I cracked them, they smelled bad, though they didn't float on water (which means they're good). When checking closely, I found out that even the unopened eggs ...
0
votes
2answers
64 views

Is it safe to eat non-green tea leaves

I'm trying to understand if it's safe to eat tea leaves. Not as an evening meal, more about if I make a drink with loose leaf tea and leave the leaves in the bottom of the drink and drink some, will ...
5
votes
5answers
12k views

Will microwaving lemons make them easier or more efficient to juice?

I've heard many people say that microwaving lemons before juicing them causes them to release more juice. I'm skeptical, although not enough so to ask this on Skeptics. I cannot think of any physical ...
1
vote
1answer
72 views

How to keep pasta hot, yet not sticky in crock pot?

We are having a pasta "bar" for a party that will last several hours. How do you keep pasta HOT and NOT sticky. (I have seen several answers for COLD and not sticky, but not for hot.)

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