3
votes
1answer
72 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
122 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
57 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
170 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 ...
3
votes
1answer
142 views

Roasting multiple turkeys (cooking time estimation)

We tend to aim for large Thanksgiving gatherings, and thus tend to roast the largest turkey we can find. Last year, we ended up roasting a couple extra turkey legs so we had enough meat. This year, ...
-3
votes
1answer
52 views

What is wrong with the pan in which I make my caramels, and what kind of pan should I be using? [duplicate]

I am an amateur caramel maker! I have made caramels for years, but recently my caramels have started turning really hard. I have a new pot, and I think it holds the heat for too long, as the ...
1
vote
1answer
99 views

Can I freeze raw liver and meat?

I noticed that my friend freezes raw liver, raw red meat, and raw chicken. I have the intuition that the fat goes bad (due to lipid peroxidation) even when frozen. However, I am not sure if this is ...
9
votes
2answers
307 views

Science of fast (high heat) vs. slow (low heat) scrambled eggs and omelets

There seems to be a lot of disagreement about cooking "light" (as in texture) scrambled eggs, which would seem to be one of the simplest of foods. (To be clear, I'm specifically asking about the ...
2
votes
1answer
253 views

Canned yams vs. fresh

There is a family recipe which calls for either canned or fresh sweet potatoes or yams. Is there any practical difference in preparation? Sweetness level? Does the cooking process matter (it's a baked ...
1
vote
1answer
48 views

How much fat should be added to venison when making sausage?

I'm making a venison sausage using the front shoulder of the animal. It appears to be a very lean meat; how much pork belly should I add to the grind?
4
votes
1answer
235 views

How do I bake chocolate chip cookies like Subway?

I want a chocolate chip cookie like the ones Subway has. Those cookies have a smooth top and chewy texture. I have a recipe for 3/4 cup fat, 0.5 cup sugar 0,5 cup brown sugar, 3/4 cup flour, 1 egg, 2 ...
3
votes
1answer
94 views

What are the differences between a Dutch oven and ceramic casserole?

I've been looking for information about the difference between cast iron Dutch ovens and ceramic casseroles. I use my Dutch oven for baking bread and would like to know if ceramic will have the same ...
-1
votes
3answers
527 views

When does the new home oven/stove smell go away?

Our last stove broke and our landlord had to replace it. We got one from GE Hotpoint and it seems like an OK stove. It's a gas model. We have had it for a few months now but haven't been able to ...
2
votes
0answers
51 views

my black garlic cooking in a rice cooker went brown and hard before black any ideas?

I have my garlic in the skins in a rice cooker on the warming setting after 7 days the garlic was brown dried out and hard, is it over cooked and not slowly caramelized? what is the purpose of ...
0
votes
0answers
41 views

Prevent the grinder basket on Cuisinart coffee maker from sticking

I have a Cuisinart grind and brew coffee maker. The grinder basket is very hard to remove. I have cleaned it as well as I could and Cuisinart just offered to sell me a new part for $30 that may or ...
2
votes
3answers
55 views

how can I get guar gum to smoothly blend in juice?

I watched a demo clip of a guy who simply tossed a tbsp of guar gum powder into a cup of cold water and 5 minutes later, it looked and acted like a glass of slightly opaque jello. Yet, when I've tried ...
2
votes
1answer
1k views

Can I substitute parchment paper for foil?

can I substitute parchment paper for the foil in a bar cookie recipe
1
vote
2answers
140 views

Best pan to use for cooking in olive oil?

I have just bought a Tefal Pan with nonstick Teflon coating. The instruction manual says that using olive oil to cook will gradually ruin the nonstick coating. What are the best options for buying a ...
3
votes
1answer
79 views

Candied almonds made In a crock pot didn't harden, are still gooey

I made candied almonds In a crock pot according to a recipe. They did not get a candy coating on them. Now I have a large bowl of gooey nuts and don't know what to do with them. They are too expensive ...
0
votes
1answer
96 views

Easy Oven Cleaning - No products

The manual for my oven states that only warm water should be used for cleaning. I've followed this so far but it is becoming increasingly difficult to keep the oven in a respectable condition. Does ...
3
votes
1answer
75 views

Ingredients vs. Temperature Control in Chocolate Fudge

In reading through a LOT of different approaches to making fudge, I am wondering about how the non-sugar ingredients affect the issue of temperature control (both heating AND cooling) and, therefore, ...
2
votes
3answers
77 views

Sautéing vegetables in heated oil

When sautéing vegetables in oil - for example carrots, should I wait for the oil to heat up and then add the vegetables or should I put the vegetables in cool oil and then heat everything up? What ...
4
votes
2answers
101 views

Why the Australian Tomahawk steak is larger then US?

If you do a search for Tomahawk steak on Google Image, you will see two very different Tomahawk steak, the US ones, some simply referred it to Rib Eye Bone-In French Cut, are much smaller, with ...
4
votes
2answers
97 views

Why did my idli looked cooked from outside but was still mushy inside?

I sometimes try using Homemade batter for making idlis and dosas as I live in the perfect temperate climate which is required for fermenting the batter properly and wish to cut down on the ...
8
votes
2answers
1k views

How far in advance can you make bacon?

I have to cook bacon for 300, how far in advance can I make the bacon? How will it hold up if say I start cooking it 2 days before the breakfast?
0
votes
2answers
67 views

How to remove soil smell from beetroots?

I buy veggies from local store (not organic). When I cook, I get the soil smell from it. How can I avoid it? any precooking process can help? Thanks in advance.
4
votes
4answers
741 views

Bringing water to boil with rice or alone and then add rice?

Very simple question: as a general rule of thumb, is it better to A) put the rice into cold water and then bring to a boil together or B) bring the water to a boil, then add rice and then cook ...
7
votes
1answer
145 views

Breaking down a turkey for storage - brine before or after freezing?

The subject should sum this up. We're taking advantage of the seasonal prices for 2 fresh turkeys which I'm breaking down into boneless breasts, thighs, and legs to be frozen for future use. The back ...
3
votes
3answers
460 views

Why did my soy (Silk) milk suddenly become as viscous as rubber cement?

I used about half of a quart of Silk Milk and returned it to my refrigerator. Two days later the remaining liquid had been replaced with a colloidal mass with a gooey consistency not unlike rubber ...
-1
votes
2answers
227 views

uncooked pork left out overnight in original packaging [duplicate]

My kids helped unpack groceries last night and left a bag of uncooked pork chops in the original packaging out overnight. They were still in the shopping bag on the floor of the kitchen. There was ...
16
votes
2answers
1k views

What is the white dust on red grapes?

I bought some red grapes, and they have a thin layer of white dust on them. What is this? It has no flavor and seems to be harmless, but sources differ on what exactly it is, so if anyone has an ...
2
votes
2answers
966 views

Raw pork and raw chicken touching each other

I bought a huge bag of pork bones, pork spare ribs and chicken bones. To save time and space I combined them all and separated them into 4 bags and chucked them in the freezer. Now i'm not so sure ...
2
votes
0answers
89 views

Pitas are paper thin on one side

My problem is when the pittas do puff up, one side is paper thin, and tears easily when you try to put anything on it. Any tips?
0
votes
2answers
206 views

What can substitute for barley in soup

What can I use as a substitute for 1/2 cup of barley in a 2 quart soup?
0
votes
0answers
43 views

Why does Rooibos tea smell like olives?

I think rooibos tea smells like olives. I've found a couple of posts online of others that think the same: rooibos smells like kalamata olives. Is there a scientific explanation?
-1
votes
2answers
69 views

Can I heat frozen waffles in the oven without a baking sheet?

Where I live I currently don't have a toaster, baking sheet, pan, or really anything that I could use as a container in the oven. I'm starving and I'd like to heat up some frozen waffles and was ...
1
vote
2answers
67 views

Pork roast safe cooking

I put a pork roast in the crock pot and accidentally cooked on warm for 30 minutes before I switched it to high! Is it safe to eat?
4
votes
1answer
89 views

are the larger snails in Hawaii edible?

We live in Hawaii and their are lots of larger (really big) land snails. I don't know if I can eat one but I was wondering if it can be eaten. If it can be eaten, how would it be best to prepare ...
2
votes
1answer
82 views

How do I extract the membrane from an egg?

I have heard eggshell membranes are good for your joints. But every time when I peel a boiled egg, the membrane is stuck to the shell. How do I get the membrane out and eat it?
3
votes
1answer
100 views

Killed Enzymes in Yogurt

We are big dairy eaters in our home, so I successfully make about a gallon of Greek yogurt every few weeks. Today I started my process as usual, but with so many things happening at once (just had my ...
7
votes
3answers
156 views

Leaving the lid open in a soup

I've heard from some that soups should be left with the lid slightly ajar when still left on the stove (heat off) because the soup can spoil when the lid is left completely closed, so you need to ...
7
votes
2answers
213 views

Thai curry cooking

In Thai cooking, for curries I notice two different methods. One is where the coconut cream is put to boil and then the curry paste is added and rest of the ingredients are added. The other way is oil ...
12
votes
5answers
1k views

How do I prevent salmon sticking to the BBQ grill?

I love a good BBQ and cooking steaks & sausages etc are no problem. However, whenever I put the salmon fillets on the BBQ (skin side down), no amount of oil seems to prevent them from sticking to ...
3
votes
2answers
303 views

Bolognese: can I add the meat after tomatoes?

I see most recipes online mention first frying the meat a bit and then adding it. I think that would make the meat drier than meadt mixed into fresh tomatoes. Will it work ok if I put the meat into a ...
4
votes
1answer
69 views

Should I steam or boil zongzi?

Wikipedia says they're cooked by steaming or boiling. Searching further, I've found plenty of people saying their way is the best way. Assuming they're well-made and won't leak when boiled, why would ...
3
votes
3answers
118 views

How to prevent dry chicken in soup?

I made chicken and vegetable soup the other day using standard ingredients (small cubes of chicken breasts, onions, carrots, celery, leeks, garlic, and stock). I sauteed the veggies in butter and ...
0
votes
1answer
96 views

Would it be a bad idea to electroplate a knife?

I'm curious, I haven't seen any electroplated kitchen knives before so I'm not sure if they exist. And if not, why?
-1
votes
0answers
25 views

What is the best way to cook perfect poached eggs? [duplicate]

What are they key steps and techniques involved to cook 'perfect' poached eggs, like those that have the appearance of balls of mozzarella. Currently i use a normal sized pan with a glug of white ...

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