1
vote
2answers
146 views

Where can I find good ground sumac?

An Iranian friend once gave me some ground sumac to eat with a meal. I loved its tangy,clean taste. I later bought some online, but there was no tangy taste. Tried an import store with the same ...
0
votes
1answer
56 views

Can I thaw whole Ginger root to use later?

Can I thaw a whole piece of ginger root to be used later to make candy? If so, how long can I keep the thawed piece? I froze a healthy root in an airtight container for two weeks, but when I thawed it ...
1
vote
3answers
71 views

What can be used as a substitute for potassium nitrate as a preservative?

I want to substitute another preservative for an Italian antipasto recipe. The original recipe calls for granulated potassium nitrate (saltpetre). I had a 16oz box, but it's empty now. What can I use ...
12
votes
3answers
3k views

When sauteing should I put onion or garlic first?

Most of the dishes here in the Philippines involved sauteing. But I am a little bit confused on what should I put first, are there any advantages on it? Questions: Should I put onion or garlic ...
2
votes
1answer
43 views

Why is the nutritional composition of tofu different from soybeans?

The fat:carbs:protein ratios in soybeans is about 25%:35%:40%. In tofu (which is made from soybeans) these ratios change to roughly 35%:10%:55%, so it becomes a low carb food. Where did all the ...
2
votes
3answers
123 views

When should garlic be added to the pan to get maximum pungency?

When you crush raw garlic and use it as seasoning for vegetables, is it best to put it the pan first and let it begin to cook before adding any other ingredients, or is it best to add it later on? ...
1
vote
3answers
131 views

Bread breaks in the middle while in the oven

Would like to ask a question based on your experience in bread making. We have made in our house several loafs of bread in various shapes and sizes and with many different methods, manually, robot ...
5
votes
1answer
160 views

How to cool 8 liters of cooking oil quickly for transport and disposal

I am running a small market stall where I have a Winco EFS-16 Fryer which holds 8L of oil. Since I have to be out of the park about 1 hour after we turn off the equipment, what is the fastest and ...
5
votes
4answers
151 views

Is there any way to salvage an old rusted wok?

Hello Seasoned Advice: I cannot find an answer on any previous posts here relating to woks about what to do if the wok is Already Rusted. I found this wok in my husband's house when I moved in - he ...
8
votes
5answers
1k views

Is a longer defrost better than microwave defrosting?

I was taught the idea that if you let frozen meat thaw out over night then it is better for the end product that defrosting it in the microwave? Does this have merit or is it just an old wives tale? ...
3
votes
3answers
61 views

How to shell macadamias without a special tool?

I know you can get tools like the Bonk and MackaWhacka specifically for shelling macadamias but I've very rarely had them handy when I've needed to do it. In the past I've sat macadamias in a little ...
2
votes
1answer
56 views

Low-fat quark plus blended blueberries — texture changes over night?

I tried to prepare my own blueberry quark by blending (about 200g) of (European) blueberries and gently mixing the result with 500g of low-fat quark. Season to taste with sugar. The result is nice ...
1
vote
2answers
314 views

When to add vanilla beans to a sauce?

I would like to make a simple vanilla sauce for my cake. So far, my idea is to cook a sweet cream pudding (using a pudding mix from a bag), and then enrich it with ground vanilla beans. At what stage ...
4
votes
3answers
654 views

Are there special considerations for making a pie with the express intention of freezing?

This past weekend we visited Rodale farm's organic apple festival, and we spent all of yesterday canning. We also have several peaches from making a batch of fruit ketchup. We still have about 1/4 a ...
0
votes
1answer
45 views

How long does it take for potato dough to become thinner?

In recipes for potato gnocchi (potatoes, egg yolk, flour) it is commonly pointed out that you should work quickly, because with time the potatoes expel water and the dough becomes thinner. I'd like to ...
9
votes
3answers
221 views

Do I add salt to my sunny side up eggs before, during, or after cooking?

I was wondering if it makes any difference to the taste, texture, or any other factor. I tried googling but there are very few resources and some of them are contradicting. If anyone could enlighten ...
14
votes
6answers
2k views

Do I have to peel Red Potatoes before baking them?

I recently made some potato wedges in the oven. I shared this recipe with my relative, who admonished me for not properly peeling the red potatoes before baking them. She claims that there are ...
0
votes
2answers
123 views

power outage/frozen meat

We were on vacation for a week. The neighbor said we were out of power the whole time. We have a chest freezer full of beef. It thawed but remained in the freezer unopened the whole time. Is the meat ...
1
vote
2answers
144 views

What food dissolves in acid but not in water?

I've recently been learning about molecular gastronomy, and I was wondering - what edible substances do not dissolve in water, but do in other liquids (e.g. acid)? In particular, I'm looking for ...
1
vote
1answer
137 views

What is a halogen burner or (?) cooktop? How does it work?

I often order from a restaurant supply store for commercial quality items. I just received a new fry pan and on the label it noted that it was safe for electric, gas, and halogen. I haven't ever ...
6
votes
7answers
1k views

Burned Cookies - Now what?

I made Cookies and they are burned at the bottom. What can I do to remove the burned layer without destroying the cookies and keeping as much as possible from the good parts? I was thinking of sand ...
0
votes
1answer
94 views

How to measure 7g yeast and 10g salt without a proper scale?

I have a 10g precision kitchen scale and I need to measure 7g yeast and 10g salt. So I need to use teaspoon here, the following is the teaspoon I usually use and I wonder if it's the correct one. Is ...
2
votes
2answers
54 views

Which type of flour would be better to use in this case?

I have 450g whole wheat white flour and I would like to bake a bread which needs 500g. I have also different types of flour, corn and barley flour, Which one to use for that 50g shortage of flour? ...
0
votes
2answers
85 views

cake baking problem (white lumps of flour)

I have a cake recipe called oil cake that has been in my family for a long time. It calls for flour and sugar and to make a well and add egg, buttermilk, cocoa, pinch of salt, cinnamon, and oil. Then ...
2
votes
1answer
92 views

Parsley storage

I am trying to store parsley safely at room temperature using the following method: I snip off a little from the stem part and put parsley in a jar filled with around an inch of water I loosely ...
1
vote
1answer
70 views

Binder, thickener, emulsifier for parmesan?

I want to make a paste for coating out of parmesan. With softer cheeses that's not so hard, but how do I blend a hard cheese like parmesan into a paste or colloid-like form? Any suggestions most ...
1
vote
1answer
31 views

Can we replace wheat flour totally with gluten and other grain flour like bhajra, oats etc?

Can we replace wheat flour totally with gluten and other grain flour like bhajra, oats etc? What is the amount of gluten added ?
3
votes
4answers
205 views

Clear cauliflower and blue cheese soup - how to get it clear

I am trying to recreate a Cauliflower and Blue Cheese soup I had many years ago (at a ski resort - the private chef wouldn't tell/sell me the secret recipe). All the recipes I have tried end up being ...
1
vote
1answer
73 views

What is an alternative to chicken broth for Mexican rice?

A recipe for Mexican rice calls for chicken broth. Where I live, this is difficult to buy and expensive. Is there any alternative?
1
vote
1answer
93 views

How to cook a 2-inch thick steak to medium?

I have a striploin steak that's about 2 inches thick. I'm going to sear it in a hot pan on all sides. And then put it in the oven to cook it. I want it to come out medium to medium-well. How long do ...
4
votes
1answer
145 views

Why do we eat unripened chili peppers?

Many types of peppers, such as Anaheim peppers, poblano peppers, serrano peppers, and jalapeño peppers - are red when fully ripe and green while immature. However, most of the time I've seen these ...
3
votes
5answers
174 views

Hard dry crusts on frozen bread

I have always frozen my bread with no noticeable difference. Some fridge freezers seem to impart a stale freezer burn flavor to lots of things, but I've never had that issue. I'm guessing it has to do ...
4
votes
2answers
131 views

Storing onions and potatoes in the same cellar

Potatoes and onions have the same storage guidelines: store them in a a well-ventilated area in the pantry. However, I have read that onions should be kept away from potatoes as onions will absorb ...
2
votes
2answers
74 views

What is the proper salt to water ratio for turkey brine?

I want to brine a turkey but have heard conflicting messages on how much salt to use. I have heard 5% salt mixture and from others I have heard 10 salt mixture. I would like a somewhat strong taste of ...
1
vote
1answer
98 views

Uncooked chicken burgers in the oven, thawed, then put into the fridge

So I took uncooked, frozen chicken burgers and put them in the oven at about 350 and left them for about 15 minutes. But then I had to leave my apartment so I took them out. They were warm and ...
4
votes
1answer
64 views

How should pomegranates be stored?

What is the proper way to store a pomegranate? How long can they be stored for at room temperature? Would refrigerating pomegranates cause any problems (I'm a little worried about the fridge getting ...
4
votes
3answers
145 views

Grinding dried chiles in a mortar and pestle?

I purchased some dried chile peppers from a local market thinking that I might be able to grind them up in a mortar and pestle. That completely failed - the peppers didn't grind at all, and instead ...
1
vote
2answers
93 views

Is there any advantage to resting (banana) bread batter?

I make several different types of breads (apple, banana, etc.). All of them have some commonalities, which includes that they start out life as a batter, don't require yeast (baking soda and hot water ...
0
votes
2answers
52 views

How long can I keep a dough made with powdered skim milk outside the refrigerator at room temp. before it goes bad because of bacteria?

I want to keep my dough where one of it's ingredients is powdered skim milk, as long as I could out side fridge before the milk goes off. How many hours are possible? Also if the dough is put in ...
3
votes
1answer
482 views

Why do bread and butter pickle recipes call for onions, mustard seed, and celery seed?

I recently made a jar of bread and butter pickles. I understood most of the rationale behind the ingredients and directions in the recipe - the cucumbers are salted to draw out water and break cell ...
6
votes
2answers
468 views

Is there such a thing as a bone cleaver?

When I was growing up, my mother had a massive, MASSIVE cleaver that she kept in the kitchen. It was immense and heavy. My father had gotten it when he worked in a butchery. This cleaver has since ...
4
votes
4answers
480 views

How often should knives be sharpened?

I've a Wusthof classic ikon knife which i've had for about 5 months, it seems to be losing it's edge. It's regularly honed with a grooved honing rod, but I'm unsure if I'm doing it correctly. I've ...
2
votes
2answers
116 views

Crock pot left on high for longer than recipe called for

My recipe said to cook the chicken on high for 1 hour then low for 5-6 hours. I forgot to change to low and it was on high for almost 2 hours. How do I adjust the time on the low setting now?
9
votes
1answer
596 views

What is the liquid often ladled onto the grill top in restaurants?

At some restaurants, I've often seen the cook place something like vegetables onto the grill top, ladle a small amount of liquid on top of them and then cover it with a lid. My assumption is that this ...
2
votes
0answers
62 views

What is the smoking point of salmon fillet oil?

What is the smoking point of salmon fillet oil cooking in oven (baked in a foil parcel)? (could be a range) There is one Q&A at What is the best time and temperature for taste when cooking a ...
1
vote
1answer
162 views

Can you call the stuffing you put in Turkey “filling”?

They seem a bit similar to me, but a lot of people argue that the answer is "stuffing" and that you can't call it "filling".
1
vote
1answer
47 views

How to keep frozen puff pastry dough keep its shape

Whenever I cut semi thawed frozen puff pastry dough with a round cookie cutter, the shapes turns oval when I bake them. How can I prevent this?
0
votes
5answers
83 views

How can I make my sourdough crust chewier?

I'm making sourdough bread and am pleased with the results except that the crust is too hard and crunchy. Inside it's great, moist and a good even crumb. It makes great toast too, but I would ...
2
votes
1answer
63 views

Gas grill compared to regular (high end) oven

I've always been a charcoal guy, but as I'm thinking about buying a new grill I've looked at gas grills, with the convenience of cleaning, speed etc. But I still can't help to think a modern oven ...
0
votes
0answers
45 views

Using a Jelly Bag

I am attempting to make Sea Buckthorn jelly (as in jam jelly rather than gelatin jelly), but am having an issue with straining the juice. Here's what I have done so far: freeze the berries on the ...

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