6
votes
2answers
698 views

What does Joy of Cooking mean by “canned spaghetti”?

My sister was browsing through her Joy of Cooking (the 1975 edition, her copy printed November 1983) and found several recipes that call for things like "1 can spaghetti: 24 oz." or "2 1/2 cups canned ...
7
votes
2answers
288 views

Is it safe to eat the clam that didn't open?

I am steaming clams today and I recall my friend warning me under no circumstances should I eat any of clams that remain unopened after steaming. He told me to throw those stubborn clams out, but I ...
0
votes
0answers
51 views

Adjusting cooking temperature and time

I have a recipe for a hard biscuit-type item that I plan to sell. The recipe I use bakes them at 350 F for 35 minutes. For safety reasons I need to bake them at 390 F. Does anyone know of an easy way ...
3
votes
2answers
161 views

Mr. Coffee seems to know the future

Why does the coffee coming out of my coffee maker appear weaker or stronger, in correlation with the amount of coffee grounds, even from the first few tablespoons to drip into the carafe? I would ...
3
votes
3answers
114 views

How can I keep food hot for extended periods without an active heat source?

Say I have a hot dish, and I want to keep it hot and safe (i.e. >140F) without any heat source (no electricity, no fire) for as long as possible, say morning to evening, or even over a day. Just using ...
2
votes
1answer
70 views

Can I use cast iron on a hot plate?

I'm Jewish and need to keep foods heated during the Sabbath and holidays. I am thinking of getting 2, 5 quart cast iron dutch ovens for this purpose. Is cast iron a good choice for to keeping foods ...
1
vote
1answer
42 views

How to prevent fresh peaches from sinking to the bottom of a buttermilk pound cak? [duplicate]

I baked a buttermilk pound cake which was a very thick batter. The recipe said to dice 3-4 fresh peaches and put them on top of the batter just before it went into the oven. I did as directed and ...
2
votes
2answers
263 views

Can I still save my solid block of jam?

So this morning I made some blackberry jam (just blackberries, lemon juice and sugar). But apparently I overcooked it, because after dropping it in the pot and sealing it, it cooled off and now it's ...
3
votes
2answers
67 views

How to ration salt in small quantities?

I have high-ish blood pressure and the doctor said keep the salt under control. It is easy to ration controlled amounts of salt when cooking large amounts of stews and similar foods and you add salt ...
1
vote
0answers
25 views

Apple cider vinegar and Blue Mold [duplicate]

I'm a week into making apple cider vinegar. I've used jars and the apples at the top were not covered with liquid. A blue mold formed. I've removed it. Should I carry on or should I start again? If I ...
3
votes
2answers
147 views

What do I substitute for Greek yogurt in a pizza dough?

The two ingredient pizza dough recipe calls for 1 cup of Greek Yogurt and 1-1 1/2 self rising flour. I can't find 'Greek Yogurt' where I live. Can I use 'natural yogurt'? Or whatever.
0
votes
1answer
68 views

How do I keep an egg from cracking while being boiled? [duplicate]

I know it's a stupid question and I really am quite the amateur when it comes to cooking, but this problem occurred rather very frequently to me. The egg moves in the boiling water and often it hits ...
5
votes
1answer
106 views

Food Safe 3D printed Jello Molds

I am purchasing a PLA/ABS/etc. 3D printer for various projects and a friend asked me to make a Jell-O mold. I am aware that PLA degrades into harmless lactic acid and there are Food Grade varieties ...
3
votes
2answers
161 views

How do we decide between gas, induction, and electric (ceramic) stoves?

I'm surprised I only found one previous thread on this topic and it was 5 years old, so i think it's worth asking again since I'm sure some things have changed. We're going to be remodeling our ...
2
votes
2answers
70 views

Substituting Cream without Coconut

I'm mastering my vegetable curry recipe and while it is spectacular in its current form using heavy whipping cream, I have some wild notion that the recipe would be more appreciated if I could manage ...
1
vote
1answer
69 views

How to Cook Onion and Potato Bread with chicken? [closed]

I want to know how to cook Alloo(Potato) paratha (Bread) with chicken and Onion.
1
vote
3answers
189 views

Can you eat alligator?

I have heard of people eating alligator. But only southern people. I am from Ohio and don't know any place in Ohio that has alligator meat. Another thing I am concerned about is that alligators have ...
4
votes
1answer
85 views

Do you cook in oven before dehydrating Venison Jerky to kill possible bacteria?

I am getting mixed advice on preparing venison jerky at home. Some people/sites advise to cook venison to internal 160 degrees in oven prior to dehydrating to kill any potential bacteria that may be ...
2
votes
3answers
300 views

How hot does popcorn need to be before it pops?

I'm interested to know if I can make popcorn in the oven, such as in a covered roasting pan. I'm also just quite curious to know the temperature it needs. Would it pop in a 250C oven? If so, what ...
0
votes
0answers
36 views

Food Safety on Meat in crock pot [duplicate]

Ok so this evening close to 12 i put a pork butt in my crock pot. I returned to check on it about 6:30 it was unplugged. Around 3 either my husband or his dad unplugged the crock pot. So as soon as i ...
2
votes
4answers
58 views

Stir-fry pan choices

We like to make stir-fry occasionally, and we do so currently in a medium-sized stainless steel wok over a gas burner (but, a regular one, nothing that is super-stir-fry powered). It's a pretty good ...
3
votes
2answers
76 views

How should I substitute jalapeño peppers for fresh green cayenne peppers?

I'm making tomato relish and my recipe requires 10 fresh green cayenne peppers, which aren't available at this time. I can buy Jalapeño peppers and would like to substitute those, but I don't know if ...
6
votes
5answers
2k views

Anyone know of any completely flavorless syrups?

I'm looking for a syrup that has absolutely no flavor... not even the sweetness you find. Just as bland as you can get it (think water). I need this syrup to absorb other flavors as I'm trying to make ...
0
votes
1answer
29 views

freezing cooked turkey, ham and chicken slices [duplicate]

I am having a large gathering and I want to do a lot of the prep in advance. If I cook the meats, slice and freeze all of the above, then thaw in the fridge before making the sandwiches, will the ...
1
vote
1answer
41 views

Fruit flavour profile

Does anyone know of where can I find the flavour profile of most known fruits?Something like blueberry is a sweet-tart fruit as well as raspberry,etc.
0
votes
3answers
98 views

Storing Unopened Mozzarella

I have an unopened vacuum packed ball of Mozzarella. How long can I keep it refrigerated before it goes bad? I'm getting mixed answers.
1
vote
1answer
116 views

Botulisum and Food safety

Should i worry? We just had a vinagret made with olive oil, crushed garlic, white wine vinager, dijon and chives. It was on the counter in air tight container for 6 hours and then stored in fridge for ...
0
votes
2answers
61 views

Making broth more filling? [closed]

When I make a soup (planning on making a chicken soup tonight) I use chicken broth, creamer, and various seasonings. I love when I eat soup that has a filling broth because I always serve more broth ...
2
votes
2answers
63 views

Is Pickwick green tea deceffeinated?

I am referring to this brand: http://www.amazon.com/Pickwick-Green-Tea-Original-Packages/dp/B003YBNJH8 The box doesn't say anything. I drank several and while I felt weird, my pulse was normal. I ...
3
votes
3answers
202 views

American “Bacon Roll” - what is it?

I was in New York recently, and went for breakfast in a diner. My wife ordered an egg sandwich, and although it wasn't specifically listed on the menu, I asked if I could get a bacon sandwich. The ...
62
votes
10answers
13k views

Why wooden sticks for ice cream bars?

Why are wooden sticks usually used for ice cream bars? This seems to hold for every commercial ice cream bar I have ever had, yet I can't find the reason... Why not use plastic instead, for example? ...
3
votes
1answer
95 views

Is it safe to reuse water used to steam corn?

Now that the corn season is underway, someone in the house is steaming corn almost on a daily basis. Is it safe to leave the pot on the stove(covered) with the water in it and reuse it 2 or 3 times ...
9
votes
2answers
4k views

Is heated up bleach dangerous?

I put my electric flattop oven on self cleaning. This heated up the top of the oven. I then bleached the flattop. The bleach steamed up and made it nearly impossible to breath. The entire room is now ...
2
votes
2answers
70 views

Cooking more than one dish that require different temperatures

I'm cooking two different dishes in the oven at the same time that each require different temperatures. One is a roasted vegetable dish that says to cook at 475 for 35-40 minutes and the other is ...
3
votes
1answer
88 views

Can I use oil in marinades for dehydrated mushrooms?

I have a new dehydrator that I'm looking to use to replace some of my unhealthy quick snacks with better alternatives. To that end, I think I've found a great base for alternative-snacking in ...
0
votes
1answer
72 views

Can you use cooking oil to make “African Drop Doughnuts”?

Do you have to use deep-fry oil or corn oil to make "African Drop Doughnuts" or can you use cooking oil?
3
votes
2answers
90 views

Fried flour tortilla from scratch cook first or just fry

I'm working on my chicken flauta recipe skills today, I like to make everything from scratch but all I can find are recipes with store bought tortillas. Knowing how much better homemade corn ...
1
vote
1answer
94 views

Alternatives suggestions to apples and bananas [closed]

As you are aware, lots of recipes call for apples, applesauce, bananas but I am severely allergic to them. Do any of you know of alternatives for these healthy alternatives?
2
votes
2answers
135 views

Old stone mortar and pestle cleaning

My roommate has an old mortar made from stone that had been outdoors for quite some time. She rinsed it thoroughly,put it in a big pot, and boiled it to kill any bacteria that could be crawling in ...
2
votes
1answer
39 views

How to prevent Italian style rice pasta from sticking to the pot?

Every time I cook Italian style rice pasta the whole pot becomes "starchy" and some of the pasta always gets stuck to the pot. Is there a way to prevent this from happening?
4
votes
1answer
178 views

Lots of water coming out of chicken breasts when cooking in pan. Why?

When I cook chicken breasts in a pan, a lot of water comes out of them. I've seen this answer: My chicken breasts release a lot of fluid when cooked. How do I prevent this? where some people suggest ...
7
votes
1answer
162 views

Protein in mayonnaise…none?

I was looking at a Hellman's real mayonnaise jar with whole eggs and yolks, and the nutrition label says there are 0 grams of protein. How is that possible? Is this common for mayonnaise in general?
2
votes
1answer
54 views

can i blend up concord grapes seed and all for a pie?

I am making a Concord Grape pie and was thinking of blending the grapes in a Vita Mix seeds and all then cook the mix according to the recipe, has anyone done this?
1
vote
0answers
49 views

How can I process clear avocado oil with a pleasant scent, and how can I dry it faster?

I am processing my oil by cold press. I have to dry it first. I have three challenges: The color of my oil is darker than intended. My oil has a very strong smell. I am seeking a cheaper and faster ...
4
votes
1answer
125 views

Why would you pinch egg whites when making sunny side up eggs?

At a restaurant with a window into the kitchen I saw a chef cracking eggs and pinching the top of the egg whites near the yolk before applying heat. We saw him crack many eggs and he did this every ...
1
vote
1answer
41 views

How to bake low carb bread in a Zojirushi bread machine model #BBCC-x20

In a Zojirushi bread machine model BBCC-x20, what cycle would I bake a low carb recipe on as it does not have a low carb setting? Also, where would I find low carb recipes for low carb bread ...
3
votes
1answer
120 views

How to cook spaetzle (German homemade noodles/pasta) without it ending up soggy?

I've made spaetzle a few times now but every time I struggle with it ending up a bit wet/soggy, I try to drain it the best I can but it holds a lot of water still. I do sometimes end up cooking it ...
1
vote
1answer
33 views

What are safe temperature ranges for fermenting miso paste?

I'd like to make some miso paste. The recipes I've seen recommend keeping the miso in a cool, dark place. Unfortunately my house gets hot in summertime and there is no cool place like a cellar or ...
3
votes
0answers
40 views

Could B.Subtilis ssp. mesentericus develop in proofing stage?

My last breads suffer from B.Subtilis ssp. mesentericus infection - the bread became sticky in hours and apparently ill. I exchanged the flour, performed cleaning and cleansing but still the disease ...
0
votes
1answer
64 views

Malai Chicken Curry is curdling in the Pan

I am trying to prepare a rich, creamy malai chicken curry but it's turning out to be a disaster as the marinade curdles when I put in into the pan. Here are the steps: I marinated the bite-sized cut ...

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