All Questions
12
votes
2answers
387 views
What is each side of a 4-sided grater for?
We own a standard 4-sided grater, but only ever use the side with large holes.
What do the other sides do, and what kind of recipes are they for?
We have:
Medium holes with a cutting edge on ...
2
votes
2answers
90 views
Lifespan of chicken stock in fridge
I boiled some chicken last week, and saved the stock for future use. But, as I don't have enough freezer space, I just put it in the fridge, so it has been liquid.
Since, it has been a week, is it ...
0
votes
1answer
59 views
Is the smoked ham safe to eat? [duplicate]
I cooked a small boneless smoked ham after wrapping in foil about 2 hours and forgot and left it in the oven for about 12 hours after turning off the oven. Then I put it in fridge. Is it safe to eat? ...
2
votes
1answer
100 views
Keeping rice paper spring rolls moist
I've made some fresh spring rolls by filling rice paper sheets with vegetables, cheese and peanuts, without any cooking. I've kept the uneaten ones in the fridge for a night in a sealed box. The ...
3
votes
2answers
266 views
Why does broccoli turn brown when steaming?
I steam my broccoli until it's 'al dente' and some buds turn brown. I've done a small search, but haven't found anything.
I'm thinking maybe the steam is too hot or I'm steaming too long. What do ...
2
votes
1answer
201 views
Do frozen ahi tuna steaks need to be seared?
I have a bag of frozen ahi tuna steaks purchased from Costco. Some of them have been quite tasty when seared. That said, I heartily enjoy raw tuna, so I am intrigued with the idea of trying them raw.
...
7
votes
1answer
139 views
Is there a standard measure for coffee grind size?
There is a lot of measurement involved in brewing coffee: the weight of the grinds, temperature of the water, etc. But as far as I can tell, there is no standardization on the size of the grinds. ...
3
votes
0answers
85 views
Definition for light, medium and heavy flour?
In this answer:
What can I use in place of Quinoa flour?
regarding substituting for quinoa flour, the answered alleges that another so-called "medium" flour can be substituted.
When I googled, I ...
2
votes
2answers
92 views
Food safety with mixing raw meat
Is it safe to place raw beef on the same surface that a full raw chicken has been on? I intend to roast the beef but I'm wondering if I should take any precautions?
3
votes
2answers
138 views
Flattened chicken breast returns to original size when frying
I like to fry chicken breast whole -- I always flatten the meat with a meat hammer first, to make it an even thickness throughout.
A few minutes into frying, the meat returns to almost the identical ...
7
votes
4answers
316 views
How to get a synthetic cork back in a wine bottle?
The past couple times I've bought wine stopped with a synthetic cork, I've had a very difficult time reinserting the cork after opening the bottle. It seems the cork expands after leaving the bottle, ...
0
votes
0answers
48 views
Can chicken be kept in the fridge until the sell-by date? [duplicate]
On April 1, I bought chicken with an April 8 sell-by date. I left it in the fridge until April 4 and then froze it. Is it still safe to eat?
5
votes
2answers
262 views
Why was our garlic butter made in France, much nicer than garlic butter in England?
We're stumped so we thought we'd come and ask the experts.
Last weekend we were in Paris, and bought what we think was normal unsalted butter (from a marche franprix) and (again as far as we are ...
3
votes
1answer
97 views
How long / to what temperature should I let meat rest?
It has been made abundantly clear to me that I should let meat rest after it has been cooked.
Once the meat is resting should I time the duration of the rest or measure the temperature of the ...
2
votes
1answer
119 views
How can I make a raw vegan shrimp paste substitute?
I would like to make a raw vegan shrimp paste substitute. I have seen people suggest using mushrooms -- yes, but.. how would you make it taste like Thai shrimp paste?
6
votes
1answer
149 views
Flour alternatives for roux
I have recently been diagnosed with celiac, so no wheat flour whatsoever. Also, I am allergic to corn.... I have read that arrowroot would not work in a roux; it is not just the thickening I want, ...
1
vote
2answers
139 views
What can I use in place of Quinoa flour?
What can I use in place of Quinoa flour? The recipe calls for Quinoa flour, but I don't have any.
10
votes
1answer
255 views
Room temperature “rest” for fresh mayo?
On the mayonnaise episode of Good Eats, Alton Brown recommends letting homemade mayo sit at room temperature for 4-8 hours before refrigerating. The idea is to let the acid in the mayo kill any ...
1
vote
1answer
64 views
Is there any caffeine in kuding tea?
Does anyone know if the bitter kuding tea (苦丁茶) contain caffeine?
1
vote
2answers
131 views
Metalic Foil on Indian Sweets
I want to make some authentic Indian sweets, but I have questions about the silver foil that is found on some of them. First of all, I can't seem to find it (in the United States); the closest I get ...
-2
votes
1answer
163 views
Chicken Juice in eye? [closed]
So I was washing a frozen chicken, dethawing it. and a piece of chicken dropped in the sink and the water I was washing the chicken with got in my eye.
Can salmonella actually affect the eyes? or if ...
0
votes
1answer
181 views
Why is my green tea foaming too?
I buy organic, loose green tea from a co-op and found that it's sourced from China. I've never had tea foam before and am concerned that the tea has some kind of chemical on it. The foam tastes very ...
2
votes
1answer
103 views
How to build steam in the oven for getting an oven spring?
From: What makes a bread either close or open crumbed/textured?
Oven spring
Yeasts continue producing CO2 until they die at 60C/140F. Also, gasses
expand with heat, so it will also help ...
1
vote
2answers
192 views
What are the breads with big holes and small holes called?
What keywords should I search in Google or look for in recipe books when I need to bake a bread with big holes like this:
For smaller holed breads is the name "sandwich bread" sufficient for ...
5
votes
3answers
292 views
Need help identifying a kitchen tool, with a wooden handle, and a cylindrical cutter
I have no idea what this thing is, and it appears to be a kitchen tool, but for what?
I put up a YouTube video of it, and would love to see if anybody knows exactly what it would be used for, because ...
3
votes
1answer
170 views
Why do egg dye recipes include vinegar?
I have seen recipes for easter egg dyes that call for 1/4 cup vinegar per cup of water and others that call for 2 teaspoons per cup of water. That's a pretty wide range--what practical effect does the ...
5
votes
1answer
309 views
How can I make this cool chocolate shape?
I've fallen in love with this picture.
I am wondering how I can make the white chocolate layer.
My guesses are:
option A: use a bottle and "pour" melted white chocolate above it
-- downside: ? ...
3
votes
2answers
105 views
Storing Bao Overnight--to steam and refrigerate?
I am making roasted duck bao for a dinner tomorrow night.
I will form them all tonight and then refrigerate them until tomorrow. Is it best to steam bao before refrigerating and then steam again ...
2
votes
1answer
130 views
Does it take more energy to maintain a higher cooking temperature?
This is just the curious cat in me. When heating water on a stove top in a covered pot, once the desired temperature is reached, does it take more energy to maintain the temp if it is higher (say ...
1
vote
3answers
130 views
What should be understood by “refrigerate until firm, 2 hours or overnight”?
The cookie recipe asks for:
1½ cups plus 1 tablespoon all-purpose flour
1¼ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
1 ...
1
vote
0answers
90 views
Which food items lose taste in the fridge? [closed]
Nowadays most people put everything in the fridge simply because a lower temperature is associated with a longer lifetime. While this is true in most cases, in some it may have a negative effect on ...
0
votes
1answer
80 views
How do you determine whether a chocolate is sweet or semisweet?
A chocolate gingerbread cookie recipe asks for:
7 ounces best-quality semisweet chocolate
The chocolates I can get hold of are:
1. ...
0
votes
1answer
28 views
How to adjust time for pineapple casserole and pork roast
I am cooking a pork roast for3 hrs at 325. I am also cooking scalloped pineapple at 350 for 1 hr. I need to know how long I should cook the pineapple at 325
1
vote
1answer
112 views
How should I deal with “thawed frozen puff pastry”?
A cookie recipe asks for:
14 ounces good-quality thawed frozen puff pastry, such as Dufour
So, does puff pastry mean this? http://nishamadhulika.com/baking/homemade-puff-pastry-recipe.html
...
4
votes
2answers
98 views
How to store salted cod?
Salted cod is a famous dish in Portugal and I would like to prepare it. It is common here to see the whole of a fish (well, without head, guts etc obviously) in supermarkets - like this:
Wikipedia
...
2
votes
2answers
132 views
What kind of vegetable oil should I use for baking?
I'm going to bake this cake: http://www.epicurious.com/recipes/food/views/French-Yogurt-Cake-395471
and was wondering what sort of vegetable oil (canola etc) I should use? Would the type of oil make ...
5
votes
2answers
142 views
How can I hold the flavor and texture of my spheres?
I'm doing apple caviar using alginate in my apple juice and calcium lactate as my spherification bath. Everything worked out well, the result is amazing, but after one hour my caviar turn out to be ...
1
vote
3answers
191 views
Why can't I get that grilled taste from my outdoor grill?
We purchased a gas grill years ago. We have caste iron grates and high to low flames adjustment. It has this metal plate that covers the flames. I guess it's there to prevent grease from hitting the ...
4
votes
2answers
173 views
Dying a white iced cake black
I've had an Xbox cake made for my son, but they made it white and I wanted it black. It can't be remade, because it's too late.
Can I do anything to dye it black?
I was thinking about brushing black ...
7
votes
3answers
163 views
Why and what kind of breads should be scored?
Inspired by this question How can I score wet bread dough more easily?, I am quite keen to know why and what kind of breads should be scored?
What will happen if we don't score the breads?
4
votes
3answers
280 views
Is it safe to use a propane torch bought at a Hardware store?
I've come across recipes that involve the use of a Butane or Propane torch. Is it safe to use a propane torch bought at the Hardware store, or is there something different about the torches and/or ...
2
votes
1answer
120 views
How to clean a toaster from inside?
This is the toaster that I have. I wish to clean it from inside. It has got a kind of wire mesh inside it. What's the way out?
4
votes
2answers
132 views
How to adjust the ingredients when recipe asks for salted peanuts and unsalted butter while I have the opposite?
The recipe is for cookies. Recipe asks for salted peanuts and unsalted butter while I have the unsalted peanuts and salted butter.
Nutralite Table spread: ...
3
votes
1answer
537 views
How long does it take to smoke a chicken?
I have tried to smoke chicken twice now and both times have taken at least 6 hours. I put the chicken (about 6 lbs) in my smoker with about 40 coals and add some wood. I also periodically add coals ...
4
votes
2answers
118 views
How can I score wet bread dough more easily?
I've noticed that it is dramatically easier to score firm bread dough than wet bread dough. But, sometimes it's good to work with a wet dough for other reasons. Any tips on how to score wet bread ...
5
votes
1answer
191 views
What can replace coconut oil in a chocolate cookie coating?
For cookies I cover in chocolate I usually use add coconut oil to the liquefying chocolate to get a smooth mass. However, here it is really hard to get and even big supermarkets usually don't have it.
...
0
votes
1answer
244 views
How can I make fat-free whipped “cream” with a whipped cream dispenser?
Does anyone have ideas to make fat-free or low-fat whipped "cream" in a whipped cream dispenser (I have an iSi one)?
7
votes
1answer
83 views
Should any liquid, or liquid-like ingredient, be included in the water proportion calculations for bread?
So I am just beginning on my bread making adventures and have been studying the concept of water to flour proportions for baking bread.
My question is about experimenting with other types of ...
2
votes
2answers
130 views
How to prevent bread sticking to cast iron pan?
I have seasoned the bread pan, and generously apply oil before putting the dough in (note: I use no-knead method and let my bread rise in the pan, then put it straight into oven). The bread itself ...
3
votes
2answers
686 views
How do I make my bread/buns super soft?
I have recently started making bread (up to my sixth batch). All I am trying to do is make super soft, plain, white bread/buns.
I have tried a different recipe each time, but none of them have even ...
