0
votes
0answers
36 views

how to remove cover on risen bread dough?

how does one remove the cover on the 2nd bread dough rise without disturbing the rise? My bread tends to fall even after a beautiful rise.
4
votes
1answer
82 views

How to convert knife edge angle “ratios” into degrees?

European-style Japanese knives seem to be described (also here and here, and in my most recent post) in terms of "ratios" that always add up to 100. It's not exactly clear what this means in terms of ...
0
votes
1answer
71 views

My dishes seem the same [closed]

I have been learning to cook for a little while now, and can make 10+ good looking and tasting meals but I have a problem I am encountering that I notice more and more as I learn new meals. It seems ...
5
votes
1answer
91 views

How to extract raw honey from honeycomb?

We recently had to get a swarm of bees removed from our house and moved to an appropriate lodging. We have been left with about 2kg of honeycomb - some of it clean, some of it with old ...
2
votes
1answer
42 views

Broiling Specifics

I have 2 questions when I broil lamb chops. When the recipe says to broil lamb chops 4-5 inches from the top element, to they mean the top of the lamb chop should be 4-5 inches from the element, or ...
1
vote
1answer
47 views

How important are each of temperature, humidity, and vibration for storing wine?

I'm deciding whether to buy a wine chiller for my apartment, maybe this one. I could only realistically keep it on top of my refrigerator. The alternative would be to keep wine in my fridge (the ...
0
votes
0answers
30 views

Reduce butter when not using ground almonds in shortcrust pastry?

I'm using a tart recipe that gives the following quantities for the shortcrust pastry: 185 g plain flour 60 g icing sugar 125 g butter 1 egg yolk 35 ground almonds I found that the almonds don't ...
2
votes
1answer
107 views

Is it possible to make a jam-setting gelling agent at home?

Many jam and marmalade recipes call for a gelling agent in order to solidify the fruit-sugar mixture. While some fruits (like apples) may contain enough of a gelling agent (pectin) to solidify ...
3
votes
1answer
95 views

What regular maintenance is best for a Japanese knife?

My amazing fiancee just got me a Nenox gyuto as a graduation present. (You can't have her, she's mine.) Until now, I've only had Western knives. I understand that I should never use a steel on this ...
0
votes
0answers
33 views

half and half cups refrigerator to table?

I have a case of half and half cups in the refirgerator at work that nobody uses because they don't know they are in there. Can we put them on the counter with the others creamers or once cold do they ...
2
votes
1answer
75 views

Can I eat Chia leaves?

Just out of curiousity I planted some Chia seeds in a pot. Turned out they grow like crazy and seem pretty undemanding. Now I also noticed that they smell quite nicely, a bit like basil and ...
0
votes
0answers
54 views

Transporting chicken between refrigerators - how long is too long? [duplicate]

My work lunch routine currently consists of cooking chicken over the weekend and refrigerating it, then cutting up a piece and adding it with rice and vegetables in a refrigerated, sealed tupperware ...
1
vote
2answers
89 views

Pan stain after roasting cheese

A couple of weeks ago I bought this "grill and pan cheese" in a supermarket and I distinctly remember to have chosen this one because it didn't contain any weird chemicals... It seemed to me "only ...
0
votes
0answers
20 views

How to best clean the non-stick frying pan? [duplicate]

I have a non-stick frying pan, and now I am quite unsure how to clean it so that I can best preserve it, any ideas?
2
votes
7answers
145 views

What am I missing in my dishes (Indian Cuisine) [closed]

I am rookie in cooking. Whatever i try to cook I am not getting any taste in it it just has the raw taste. I add chilly powder, turmeric powder etc . But I always miss the quantity . May be i think i ...
3
votes
1answer
76 views

What does cleave mean with regards to a pan of batter?

When pouring a Japanese Cheesecake into the baking pan recipe states do not "cleave"... I have never seen this term Ina recipe.. Please advise!! Thanks
4
votes
1answer
749 views

What do these additions to common spice mixes do with your dish?

Where I live, supermarkets sell all sorts of "spice mixes" for specific dishes, like "taco mix" or "spaghetti mix". I used to buy these, but then at some point started experimenting myself and stopped ...
3
votes
2answers
164 views

Why do my cakes taste like cinnamon?

I baked a cake using eggs, butter, milk, vanilla extract, flour, cocoa and baking soda. I baked it at 450F for 30 mins. I tested it and the knife came clean. It looked okay but tasted horrible, like ...
1
vote
0answers
89 views

Do professional chefs use the internet for recipes? [closed]

Whether I am looking to make something specific, or just looking for new ideas, I use the internet exclusively for recipes. So far I've found recipes online to be hit or miss. Sometimes I can tell ...
-1
votes
0answers
31 views

Is it safe to cook brisket [duplicate]

If I took brisket out an it defrosted in the fridge an it sat there for three days,is it still safe to cook? Since it never was in room temperature?
5
votes
1answer
54 views

Is it possible to use Coffee Mill for other grain?

I'm in Argentina here I cannot fing buckwheat flour so I bought instead buckwheat grain and I want to mill it to get flour.... but I don't arrive to find a tradicional Mill (at a cheap price) I want ...
1
vote
2answers
121 views

How to save my almonds from moths

I bought a large amount of almonds at a bargain price. While moving the almonds to jars, I spotted a white powder which was very reminiscent of the eggs of the pantry moth. In the past, such powder ...
8
votes
2answers
1k views

Sprouts and “better-to-cut-out-parts” in vegetables

A while ago I read that "all the green parts in tomatoes" actually contain a not so healthy "active ingredient" which would be better not to eat. What I knew was that we couldn't digest those parts ...
7
votes
2answers
83 views

Lamian (Hand Pulled Noodles) Technique Question

I have been learning and working on creating Lamian (拉麵) for a year now, and it has been quite an adventure! I had little experience working with dough coming into this, so despite many failed ...
1
vote
1answer
50 views

roasting vs microwave+roasting beets

We made a recipe tonight for halibut and beets. It called for cooking the beets in the microwave with some water until tender, peeling and slicing them, then putting them in the pan with the fish to ...
0
votes
0answers
5 views

Stove Knob adapter 8mm to 6mm? [migrated]

My stove takes 6mm stove knobs but I bought 8mm stove knobs. Is there an adapter or something to make the 6mm shaft work with 8mm knobs?
0
votes
0answers
57 views

Use ice cream to make panna cotta?

Is it possible to make panna cotta using ice cream even if not in the traditional sense? Given that ice cream is made with cream, can I just use melted ice cream and gelatin to make panna cotta?
2
votes
3answers
145 views

Can I get 900F in a charcoal grill?

What is the secret to getting a charcoal grill very hot (900F)? Is it even possible? What is the highest temperature attainable in a charcoal grill and what type of wood will produce this? I want to ...
3
votes
1answer
94 views

Pan makes knocking noises

So today I went to a flea market and found a copper pan with a stainless steel lining. I cleaned it thoroughly and the first thing I wanted to try is to caramellize sugar (because of the lack of ...
2
votes
2answers
67 views

Neapolitan pizza in charcoal barbecue

If I make pizza on a stone using charcoal barbecue, can I get the charred bubbles of a Neapolitan pizza? What is the source of these bubbles anyway?
1
vote
0answers
64 views

Correct oven temperature for chicken tikka at home

To make chicken tikka in oven, should I bake at 350c for about 40 min and then broil it on high for 2 min? I don't expect same taste as if it was a tandoor oven, but hoping for something close. ...
0
votes
2answers
58 views

What is the difference between boiled vegetables and stewed vegetables?

I would like to know what the difference is between boiled vegetable and steamed vegetables? Is the methods for preparing these different? How do these differ? My undrstanding it that with boiling ...
4
votes
0answers
26 views

Is it safe to smoke with oak treated for oak wilt? [duplicate]

Trying to find a source for wood logs to smoke with Ii found a guy selling oak on craigslist but he says it has been treated for oak wilt. Is it safe to smoke with?
4
votes
3answers
318 views

Why do milk products stay fresh longer when stored in glass?

Over the years I have noticed that when I buy milk in glass bottles it will stay fresh-tasting longer than milk bought in plastic jugs or paperboard cartons. This includes other milk products such as ...
0
votes
1answer
71 views

Complete list of terms used to describe cooking methods? [closed]

I am trying to build up a list of all the cooking methods which can be used to cook something, including terms used in the stages of the cooking process used to cook such food. Here is what I have ...
0
votes
1answer
140 views

“Acetone” smell on bread

I sometimes buy a brand of multi-grain salt-free bread *. After 2-3 days, it gets a very distinct smell of acetone, like paint stripper or nail polish remover. If I toast the bread, the smell goes ...
4
votes
1answer
58 views

Can I boil a yogurt marinade if I add cornstarch?

I'm making tikka masala tonight, and the chicken is marinating in a yogurt mixture. I've already made a sauce to eat it with, but I was wondering if there was a way to bring the marinade to a boil so ...
0
votes
3answers
54 views

Thin crust pizza on barbecue

I want to make a pizza on my charcoal barbecue. I saw a few videos from Weber, but none show how to get a thin crust. What is the secret to a thin crust pizza and can it be done on a charcoal bbq?
7
votes
4answers
130 views

Is wood a good alternative to charcoal for bbq fuel?

Instead of buying lump or briquette charcoal every time, can I just burn some birch and use that as the heat for my charcoal bbq?
4
votes
4answers
205 views

How to cleanly cover the dough while it rise?

When I leave dough pieces (for pizza) to rise, I put a wet towel on top of them, and leave them for a few hours. The problem is that when the process is finished, the dough sticks very strongly to ...
0
votes
0answers
7 views

Eggless brownie, cake, dessert recipes [duplicate]

I am looking to find recipes for desserts, specifically brownies and cakes although others are greatly appreciated, that do not contain eggs. Is there a sort of egg substitute that works just as well ...
3
votes
1answer
36 views

Does type of starch used for thickening make a difference in a fruit sauce?

I'm making fruit sauce to spoon, say, over a piece of cheese cake. American recipes typically call for corn starch to thicken it, but around here most people tend to have potato starch in their ...
1
vote
1answer
51 views

Can I use an enameled trivet on the stove top?

I noticed a trivet at Aldi going for quite cheap and picked one up. My understanding of a trivet is that it's something you use to diffuse the power of a burner however, the one I got seems to be made ...
3
votes
1answer
50 views

Difference between sweating and sautéeing?

I would like to know the difference between sweating and sautéeing? Is the difference between the two, the fact that one uses oil, and the other uses fat, or are there any other aspects to be ...
2
votes
1answer
95 views

Baby lamb leg - possible to slow roast?

I'm thinking about slow roasting a couple of baby lamb legs (by baby lamb legs I mean of a size where one leg feeds one person, with the bone still in). My plan was to brown them on the top of the ...
0
votes
1answer
43 views

Roasting Pork Butt at 215F

If I wanted to roast a pork butt at 215 deg F, how long would I do this for? In 600 pan, foiled, salt crusted on a rack.
0
votes
0answers
22 views

Making pancetta without a vacuum sealer

I have made biltong a few times successfully now and am interested to branch out into other cured meat products. The next product I want to make is Pancetta. There is a few things I'm wondering about. ...
2
votes
3answers
121 views

Culinary term for frying in water (without oil)?

Is there a culinary term describing "frying in about 4mm of water" in a frying pan without oil (with this technique, if water evaporates you just keep adding more from a glass, keeping it shallow).
2
votes
2answers
144 views

How to replicate this bakery's bread

A local bakery is going out of business and they sell the most delicious bread. The pretzel bread is my favorite. All of their loaves tend to be heavy and dense, they stand up well to slicing, and the ...
9
votes
2answers
796 views

What is the source of smoky flavor for barbecued foods?

What exactly gives charcoal barbecued food the smoky flavor? Does smoky flavor happen if you burn wood to make coals and then use the coals to cook? Or does it only happen when you use store bought ...

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