1
vote
1answer
72 views

Cakes cooked in same tin but come out different sizes

I have recently made a wedding cake with 3 layers of cake for each tier. For each size the same tin was used for each 3 layers but when putting them together they were all different in size and had ...
1
vote
0answers
68 views

Butter vs oil in Banana bread and Zucchini bread

I've looked up a number of recipes for banana bread and zucchini bread, which I think of as pretty similar foods in terms of texture, moistness, etc. As I expected, the recipes I find online all tend ...
0
votes
0answers
30 views

How to convert a specific cake recipe I have to make brownies? [duplicate]

I have a cake recipe which I love it and would like to turn it into brownies. Can someone help me? - 3 eggs - 2 cups sugar - 3 cups flour - 2 cups powdered chocolate - 1 cup oil - 1 cup of bowling ...
2
votes
0answers
25 views

can chicken be thawed in the sun [duplicate]

My mother-in-law put chicken on the counter to thaw for an hour then put the chicken directly into the sunlight still on the counter top! I've done a little Research but have found nothing that ...
1
vote
3answers
71 views

Hot peppers in soup don't stay spicy

My favorite chicken-and-mushroom soup recipe incorporates hot peppers and, on upon immediate serving has a lovely kick. However the reheated leftovers are entirely bland, almost as if the "hot" from ...
2
votes
1answer
39 views

What's the best way to reheat frozen boiled potatoes?

We got some imported Papa Amarilla frozen precooked (boiled) potatoes. Probably not many people know about this specific kind of potato, but I was wondering if someone knows how to best reheat any ...
2
votes
4answers
54 views

Clean fridge shelves which can't be removed?

What's the best way to clean out the parts of a fridge that can't be removed? I found that on my fridge, for whatever reason, some shelves on the inside of the door can't be taken out. Is there a ...
2
votes
3answers
97 views

specific temperature vs “medium heat” on an induction cooker?

Some recipes call for "medium heat". . .What is the SPECIFIC temperature range for "medium heat" on an induction cooker?
1
vote
3answers
287 views

How can I make omelettes look better?

I'm working on a sort of high protein+carbohydrate omelette that I can prepare in batch, dump into containers, and take with me when I'm on the go. I've devised a sweet potato + egg recipe that goes ...
1
vote
2answers
63 views

Everyday drink that won't destroy my teeth/shoot up my sugar [closed]

I have this weird thing where I find it very hard to drink still water, as in it scares me to do so (yeah I know it doesn't make a lot of sense but bear with me) so I drink anything but. So to down ...
1
vote
1answer
41 views

White wine v cider vinegar

I am about to use a recently viewed tv recipe for Rhubarb ketchup. Official ingredients include white wine vinegar but does say any vinegar 'will do'. I have some cider vinegar, will this dramatically ...
0
votes
1answer
69 views

What is English Afternoon tea?

I googled this, and I couldn't find an answer on the first page of results. What is English Afternoon tea, and how is it different to English Breakfast?
1
vote
0answers
90 views

What herbs and spices are used in Kentucky Fried Chicken?

Has anyone here with an apt awareness of flavors been able to work out some of or all of the herbs and spices that are used in Kentucky Fried Chicken? I feel I can taste paprika but I wonder what ...
4
votes
1answer
79 views

How to infuse coconut flavor into nuts?

While traveling abroad, I purchased a small bag of salted cashews at a convenience store. I immediately noticed that they have a distinctively different taste from what I'm used to; slightly more ...
1
vote
2answers
151 views

I have bought a very expensive Baccarat stainless steel wok followed instructions as told by shop assistant but my food still stuck to the wok

I have bought a very expensive Stainless Steel Baccarat Wok only last week followed instructions as told my shop assistant to wipe with a small amount of oil before I started to cook which I did, then ...
1
vote
1answer
37 views

Chocolate and oil mixed

When I melt 16 oz of chocolate I add 4 oz of oil how long can I keep this and how should it be stored. Someone said something about botulism ??
0
votes
0answers
20 views

I was asking a question but I accidently did it under Answers, how can I rectify? [migrated]

Earlier today I found your website but asked a question before I knew how it worked. See my title
2
votes
1answer
32 views

Can I leave cauliflower florets in batter overnight for making Gobi Manchurian?

So I have this potluck party coming up tomorrow and I am supposed to bring an Indo Chinese version of these dishes - Gobi Manchurian and Veg Hakka Noodles! Since I am the only one who will be doing ...
0
votes
1answer
33 views

Freezing cooked chicken from the deli?

I think this is a pretty basic question, but can I purchase cooked chicken breast from the deli at the local supermarket then freeze it? Would it be unsafe in any way to unfreeze it later to eat? ...
0
votes
1answer
28 views

How to calculate optimal temperature to extract specific compounds from herbal teas?

When making any kind of tea, I understand that water temperature can make a big difference with flavor. I'm wondering if we can also use precise water temperatures to selectively brew for specific ...
1
vote
1answer
45 views

Is it safe to use olive oil that has gone cloudy?

I have some olive oil that has gone a bit cloudy. What causes that to happen, and is it still safe to use?
3
votes
1answer
86 views

Cast Iron - Enamelled - Season or not?

I have one of these - http://www.victoriasbasement.com.au/Product/Details/75766 - which I bought recently. Its an enamelled cast iron pan. I've been seasoning it by rubbing it down in oil and putting ...
0
votes
0answers
31 views

Will Simmering Help/Harm Pumpkin soup?

I am making cream of pumpkin soup. I need to go do the weeks shopping and also get the cream I forgot. (Cream is added in the last step of my recipie) The recipie I am using calls for it to be ...
1
vote
0answers
37 views

Chocolate and oil how to store this [duplicate]

When mixing 16 ounces of chocolate and 4 ounces of oil together and melting it how long will it last ? How should I store it ? Can it cause botulism ?
2
votes
1answer
78 views

Can I substitute red onion for green onion

Will red onions, instead of green onions, work with these other indgredients: Pecans, Cheddar Cheese, Mayonnaise? Thank you.
3
votes
2answers
130 views

Countering the oven spring, on purpose

In Maggie Gleer's Artisanal Baking, there is a recipe for a focaccia-style rosemary bread (ACME's herb slab). The dough is fortified with oil, and spends a long time proofing. the recipe then goes ...
3
votes
2answers
181 views

Is it safe to drink the water that basil seeds are soaked in?

Is it safe to drink the water that basil seeds are soaked in? Also would it be okay to drink that water with and/or without removing the soaked seeds? Thanks and regards :-)
3
votes
4answers
113 views

What's the best way to execute a pulled pork dish?

Like most people, I am a huge fan of pulled pork anything. But what I don't get is the actual pulling process of the cooked meat. Any cook book or cooking show will tell you to cut across the grain ...
1
vote
0answers
44 views

What do eggs do in enriching and glazing

I have got thinking about this and now I want to know an answer. In most functions of eggs (coating, thickening etc) all are from coagulation but glazing and enriching do not. What is the function ...
1
vote
1answer
149 views

Cooking vegetables with butter and water

I have been cooking vegetables, such as pea, green beans, broccoli, etc, and even eggs, by placing some butter and water in a fry pan, then cooking the food with a lid on to steam until the water ...
1
vote
1answer
50 views

Why does Black Gram Batter turn fluffy only when stone ground?

Idly and Vada two major recipes of South India. For those dishes Black Gram Batter is the key ingredient. This soaked balck gram when ground in a mixer or food processor makes idly and vada hard and ...
6
votes
1answer
115 views

NY Steak vs NY Strip Steak

My local grocery store (Fred Meyer/Kroger) has NY Steak in the clearance section today, (it's going out of date soon.) What I can't seem to find is whether the NY Steak is the same as a NY Strip Steak ...
5
votes
3answers
131 views

creaming butter vs adding to flour in cakes

Most cake recipes call for creaming the butter and sugar first, then adding liquids and flour alternately . Recently I have seen several recipes instructing to add cool butter in small chunks to the ...
3
votes
2answers
98 views

Collecting & using cooking profiles on foods like coffee roasters do

With precise devices like sous vide, which have sensors like thermometers that you can download readings from, I am curious if people have started collecting 'cooking profiles' much like coffee ...
2
votes
1answer
61 views

Are my pickled peppers safe to eat?

A few years ago, I got a wild hair and pickled some sweet and hot peppers out of my garden. It's been a while, but I remember buying the correct implements and ingredients and following a procedure ...
0
votes
2answers
85 views

Should I boil canned sweetened condensed milk before using like I do for different types of canned food?

I have used sweetened condensed milk a lot in different deserts and pies, but today I wondered if boiling is needed, is it necessary?
1
vote
1answer
47 views

Turn Passata Into Tomato Paste?

I have an American recipe that calls for 12oz Hunts Tomato paste and 1.5 cups of water. The nearest thing I have is Passata. I don't know much about cooking, but they both seem to be made from ...
2
votes
1answer
68 views

Hot espresso poured into a cold cup - is that dangerous?

When making a flavored iced drink - for example a mocha - what is the correct steps to take in order to make the best drink. Is it ok to pour the hot espresso over the measured amount of chocolate at ...
1
vote
1answer
51 views

Cooking rhubarb with soda

On a different question on rhubarb, a link to the wikipedia-page was posted. It is stated there that cooking rhubarb leaves with soda can make them more poisonous. Does the same hold true for cooking ...
2
votes
1answer
86 views

My cocoa powder is not dark. Is it still dutch processed?

I bought whole foods "baking cocoa". On the back in the ingredients section it says "processes with alkali." Then, just above the bar code it says "dutch-processed cocoa". Also, it actually smells ...
1
vote
1answer
87 views

Safety of adding dried hot pepper to opened jar of pickles

I have a particular brand of jarred pickles I buy from a local supplier. They're some kind of beer pickle, and the brine has a vinegar and IPA type of taste, and it's loaded with garlic and dill. Very ...
1
vote
1answer
89 views

Reusing marinade

I've always been told you can't reuse marinade, so I always throw it out. But this evening, I marinated chicken, and then I took the chicken out (this was around ten minutes ago). Can I put a piece of ...
1
vote
0answers
74 views

What is Balkan bread?

A few years ago, I went to a restaurant on the water in Tel Aviv-Yafo called Manta Ray. They served this most exceptional bread they called Balkan bread. It reminded me a little of a focaccia in ...
2
votes
3answers
79 views

Can I slow cook in short intervals?

I'm making tonkotsu ramen broth, cooked over twelve hours (some people cook it even longer). I'd rather not leave my gas stove on overnight, so I'm wondering whether the same effect - breaking down ...
2
votes
1answer
93 views

Food Identification: Restaurant outside Batu Caves in Malaysia, what did we eat?

I had a meal in one of the restaurants at the base of the Batu Caves in Malaysia that served a dish that I quite liked, but I failed to record what I ordered. I'm looking on Google Maps and I believe ...
7
votes
1answer
136 views

Are large veins in a rhubarb leaf safe to eat?

I've got a lovely rhubarb plant. Nice stalks, huge leaves. The biggest leaves have veins in them bigger than some of the smaller stalks. It seems a shame to throw them away— but obviously I am not ...
3
votes
2answers
557 views

Seasoning, freezing, thawing and then deep frying chicken

I plan to season chicken parts (wings, legs), then freeze, then thaw them out to batter them, and then deep fry them. Will they keep their flavor? Is it safe to do this?
1
vote
2answers
119 views

How to cook the food such that no acrylamide is formed?

How to cook the food such that Maillard reaction doesn't form acrylamide? http://sciencefare.org/2011/06/01/maillard-reaction/ When food is cooked quickly at a high temperature, the Maillard ...
2
votes
2answers
149 views

What is the name of the sauce served with fried rice in Indian restaurants [closed]

I have noticed a lighter sauce like liquid (watery) with green chilies cut in it served along with fried rice in Indian restaurants. It tastes slightly like soya, and has visible round pieces of cut ...
1
vote
1answer
35 views

What kind of cabbage to use in cabbage poriyal (Indian stir-fry)?

I tried making this with a savoy cabbage, and it tastes like Irish cabbage - the spices were overwhelmed by the cabbage taste. When I have had this dish in Indian restaurants, the cabbage taste is ...

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