0
votes
0answers
20 views

How long does a stew stay ok to eat when not stored in a fridge? [duplicate]

My wife makes a nice stew and then stores it for up to three days in a cast iron cooking bowl with a heavy lid (in the oven usually). Assuming it is reheated to "hot", is it still safe to eat after 2 ...
2
votes
2answers
78 views

What should I do with a turkey after roasting but hours before dinner?

I work overnight, from 12 AM to 8 AM. When I got in, my only instruction was to check the turkey by 1 AM. I was also told by the co-worker I was relieving that she put the turkey in at 9 PM. And the ...
4
votes
1answer
68 views

Reasonable level of inaccuracy in thermometer?

A little over a year ago I purchased an expensive digital scale / thermometer combo: http://www.breville.com.au/thelittlegeniustm-kitchen-scale.html It works fine however recently I took a go at ...
9
votes
2answers
65 views

Fried capers and caper alternatives

I've really been getting into capers lately - mostly just the ones you buy from the store in the little jars that cured in either brine or lye. I didn't even know what the heck they were for a while ...
3
votes
1answer
52 views

Cooking Ramen noodles in broth or not?

I was wondering if there’s a downside in cooking ramen noodles directly in the broth it will served in. From the recipes I see, ramen noodles are cooked in slightly salted water and then incorporated ...
9
votes
1answer
731 views

Is it safe to deep fry two turkeys in the same oil for Thanksgiving?

Should you deep fry two turkeys in the same oil or is it better to use fresh oil for the second turkey?
3
votes
1answer
37 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 ...
0
votes
3answers
83 views

Best thickness for shaped pizza dough for good sliding from the peel/tray into the oven

I made pizza yesterday and encountered an issue. My dough was not very sticky, it was sliding well when adding flour to the surface. However, after I added toppings (tomato sauce, mozzarella, basil, ...
3
votes
1answer
78 views

How can you make gelatin at home? (just a clear cut recipe would be awesome)

Is there a recipe for homemade gelatin out there? Maybe something from a really old recipe book, be it fish, chicken or beef. I've been searching all over and obviously most people's opinions are to ...
2
votes
2answers
312 views

How many minutes in the oven per pound: stuffed turkey

My mom is asking. Not sure if she's brining the turkey, but probably. Also, she probably knows the answer but is just testing me.
1
vote
0answers
42 views

Pumpkin pie filling way too thick

I am making pumpkin pie from scratch, the filling is way thicker than in the video recipe I followed. Will it still cook properly? I used 2 cups of fresh pumpkin, 2 eggs plus one yolk and one cup of ...
3
votes
1answer
50 views

Frozen store-bought pie crust

I have a store-bought frozen pie crust but no directions. Do I need to do anything to the crust (pre-bake?) to use it for a pumpkin pie?
1
vote
1answer
33 views

Can I make my dough for dinner rolls ahead in bread maker and refrigerate overnight? [duplicate]

I want to make my dough for dinner rolls tonight in my bread maker and bake in the morning. Will this work? Also do I cut and shape before putting in the fridge for the night or do I do this in the ...
1
vote
1answer
72 views

How much brown sugar should I substitute for white sugar? [duplicate]

I'm making a cranberry sauce from fresh cranberries and want to substitute brown sugar for the 1 cup of white sugar without making the sauce sweeter. What quantity of brown sugar do you suggest?
7
votes
2answers
150 views

Which end of the cucumber should I save for later?

When using only half of a cucumber, which end of the cucumber should I save for later use - the stem end or the blossom end?
3
votes
1answer
163 views

What are the chunks of connective tissue on soup bones? (And can I use them?)

I just finished making a beef broth stew with a big ol' soup bone. I left the random scraps of muscle and stuff attached to the bone while it cooked, and now I've fished out the non-muscle bits. They ...
10
votes
3answers
566 views

How (or is) “low & slow” turkey safe?

If I slow-cook a turkey over low, low heat for 12-18 hours, how does it stay "safe" when the turkey has been in the danger zone for a large majority of the cooking time? I've been slow-cooking ...
0
votes
3answers
63 views

What wines pair well with spicy, citrus chicken?

I will be preparing a stir-fry entree, served with rice, consisting of: Chicken, seared after applying the spice rub, then sauteed with citrus (lemon and lime). Red and yellow bell peppers, carrots, ...
-4
votes
0answers
52 views

Uncooked lasagna - back of car for 4 days? [duplicate]

Can I cook and eat: an uncooked lasagna that was left in the back of my car for 4 days? It was pretty cool for 2 of the days... but yesterday was around 70 degrees out and today started at 60 and got ...
3
votes
1answer
70 views

How Long To Brine Boneless Chicken

I have read a lot about how tender and juicy brining makes turkey, pork, chicken, etc. so I am currently attempting to brine a boneless chicken breast. I have found a-lot of different methods for ...
5
votes
3answers
249 views

Working with sticky dough for pizza making

I made a pizza dough with a recipe containing: 20 ounces of wheat, 2.25 teaspoon of Salt, 1/2 teaspoon of active yeast, 12 ounces water. After a good time of kneading, I let it rise for around 2 ...
3
votes
1answer
141 views

Why put Sprite in a baking recipe?

My Apple Dumpling Recipe calls for Sprite or Ginger Ale to be added around dumplings before baking. What is the effect of the Sprite?
0
votes
0answers
13 views

marinating chicken thighs and legs for more than 2 hours before cooking in the oven [duplicate]

I wanted to use a recipe to cook the chicken thighs and legs which recommends marinating them in saffron, lime juice, water and grated onion for two hours before cooking in the oven. Unfortunately I ...
0
votes
1answer
61 views

How much cake batter to make two 6“x2” cakes?

I have two 6"x2" cake pans, and am wondering how many cups of a box cake mix batter I need to put into each pan? Thank you!!
-2
votes
0answers
44 views

How to convert a crock pot mac and cheese recipe to a 7 quart crock pot

I have a 7 quart crock pot but all the recipes I find are for 3 or 4 quart crock pots. I need the recipe for a 7 quart pot.
2
votes
1answer
652 views

Can I use sweetened condensed milk instead of evaporated milk for pumpkin pie?

The recipe calls for evaporated milk, but I only have sweetened condensed. Can I use it instead?
0
votes
1answer
43 views

Baking two strata at once

I want to offer a veggie and a meat strata at a brunch for a large group. They both require the same oven temperature. Can I bake them at the same time, and if so, what adjustments do I need to make? ...
2
votes
1answer
68 views

Water bath issue when doubling a cheesecake recipe to make bars

I have a recipe for a cheesecake that I'd like to double. Of course I would have to use a 9 X 13 pan and make it into bars (which I don't mind). It will eventually get covered with a chocolate mint ...
-2
votes
1answer
74 views

a glue like substance in oil

I use refined sun flower oil (Fortune brand). Now I am realising that there is a glue like substance in the oil, also, it is so sticky that, the container in which in store has become dirty and ...
6
votes
2answers
150 views

How to make gingerbread more moist and fluffy?

I have a gingerbread recipe (http://www.tasteofhome.com/recipes/gingerbread-loaf) I recently made with gluten free flour and honey instead of white sugar. While it was somewhat moist I wanted to make ...
1
vote
0answers
47 views

How to stop sushi nori tasting too strong?

Vegetarian here (who doesn't eat fish), I love sushi and I've made it a few times at home and the technique is relatively pain free but the taste is just... off. From a shop, usually Yo-Sushi or ...
1
vote
1answer
242 views

Spatchcocked turkey cooking time

How long should I plan on cooking a 16 pound spatchcocked turkey? What temperature would be best to cook a 16 pound spatchcocked turkey?
4
votes
1answer
125 views

Difference between two cleavers - straight back vs curved

Hopefully this is a quick, simple question. What is the effective difference between a traditional cleaver (something like this) and a straight back cleaver (like this)? I can't tell if the curved ...
2
votes
2answers
59 views

Making ice cream and fats don't dissolve in base

I am making ice cream from this recipe: http://www.seriouseats.com/recipes/2010/10/apple-browned-butter-sour-cream-ice-cream-recipe.html (the first variation) Upon reaching the final mixing step for ...
2
votes
1answer
54 views

How to Prepare Chickpea Purée from a Can?

I got a can of "chickpea purée with sesame paste" (though the English name on the can seems to be "chickpeas with sesame purée"), produced by Baktat, as a gift. It is this product. The can specifies ...
1
vote
3answers
141 views

Does frozen broccoli need to be cooked to be eaten safely?

I bought a different brand of frozen broccoli and the package says, "For food safety, cook to an internal temperature of 165 degrees". The previous brand didn't have any such warning. My questions: ...
3
votes
2answers
105 views

Why pre-mix baking soda into 2 tsp of milk?

I am not much of a cook, but about this time every year, I pull out a favorite family recipe for cookies. My grandmother made these cookies for me when I was a child, and when I got older she wrote ...
6
votes
1answer
62 views

removing breast before roasting rest of duck?

I ordered a duck to roast for Thanksgiving. When I picked it up, it was much larger than I had expected. Since there will only be two of us eating, I was wondering if it would be possible to remove ...
1
vote
1answer
43 views

Ingredients injected into chicken breast

What is in the broth injected into the Heritage Farms boneless skinless chicken breast I feed my dogs. Dogs can't eat onions or garlic.
5
votes
1answer
47 views

How keep prepared courgette fresh?

I am making a pasta dish at school that has courgette in it. The recipe says grate the courgette and because I don't have much time at school to do it, I want to do it at home. I do not know how to ...
-1
votes
1answer
43 views

Whole fish oven temperature and inside temperature

A 6 to 7 lbs Whole Snapper with head. Broil or Bake is the first is part of the question? With a convection oven what temperature should it be cooked at? What the inside temperature should be?
0
votes
1answer
55 views

recipe say's to sponge on 2 cups warm milk and 1 cup warm water, what does this mean? [closed]

Recipe from Great Grandma say's to sponge on 2 cups warm milk and 1 cup warm water. What does this mean?
2
votes
1answer
34 views

Temperature needed to make crunchy toffee

I'm trying to make chocolate nut toffee and all the recipes I've found tells you to boil the toffee until it's dark brown. What temperature does it have to reach to achieve that? The toffee should be ...
3
votes
1answer
43 views

Filter out sand from amaranth and teff

I'm having sand in the cooked amaranth and teff if the package has some in it. Is there a way, how to filter it out before cooking it? Or I just need to find a proper brand?
3
votes
1answer
75 views

tartine bread without dutch oven (inverted mixing bowl on top of heavy skillet)?

I'm contemplating buying a dutch oven to make tartine bread. It would be a strict unitasker for my purposes. It's bulky and if I get a bare one, I might not bake often and it could rust. An ...
0
votes
1answer
129 views

Is it safe to make chicken stock, forgot to turn crock pot on!

I cooked a whole chicken in the crockpot today and then put all of the veggies/herbs in to make stock from the bones. I just realized I forgot to turn it on for the stock and it's 5.5 hours later. Is ...
-1
votes
0answers
20 views

Sealed Pork Shoulder left out for 36 hours [duplicate]

I've seen the when in doubt throw it out post. But, I'm wondering if the pork shoulder being factory sealed makes any difference? I'm intending on smoking it up to 190 degrees, which I think would ...
3
votes
1answer
60 views

Using sauce as a soup base

I am wondering which, if any, prepared sauces would work as a soup base. After several experiments I have found that none of the many (mostly Asian) sauces I have on hand work for this (just an ...
2
votes
2answers
202 views

How large does an oven need to be to fit a 18 lbs turkey?

Can anyone tell me the interior oven dimensions needed to comfortably fit an 18 lbs turkey? I've searched around on the internet, but seeing as Thanksgiving is an American holiday, where most people ...
2
votes
1answer
62 views

How can I stabilize a berry coulis?

I made a coulis from fresh blackberries by simply using a fork and sieve. I did not cook, neither added sugar to the final juice. The creamy coulis had beautiful color and texture, however it clearly ...

15 30 50 per page