3
votes
0answers
71 views

Why did my thai curry have a bitter aftertaste?

I'm on the low fodmap diet so i tried making my own thai curry paste (without shallots or garlic). Here are the ingredients that i used: 1/4 cup coriander leaves, stems and roots 1/2 tsp black ...
1
vote
1answer
49 views

Oil temp goes up when turkey breast is added - why?

Why does my oil temperature go up, from 350°F to 400° or 425°, when I add a bone-in turkey breast? It will remain there for about 20 minutes without the burner on. I have done this twice now with ...
1
vote
3answers
174 views

Is it feasible to cook a gourmet tasting menu in a home kitchen?

This is not a question about cooking per se, but about professional cooks outside their day jobs. I have seen a few movies where chefs have a restaurant-grade kitchen and kitchenware at home, all ...
3
votes
1answer
119 views

What are marshmallows?

What are marshmallows and how are they made?
2
votes
0answers
51 views

Frozen sea squirts: any suggests on cleaning/preparing?

I bought a pack of frozen sea squirts from Korean market. They are quite small - 3-4 cm long creatures. I dug all possible recipes about sea squirts, but all of them are about either alive or dried ...
4
votes
1answer
89 views

How to Debone Oxtail?

I was reading this burger recipe from Serious Eats: http://www.seriouseats.com/recipes/2009/10/the-blue-label-burger-blend-recipe.html It sounds great, but it calls for ground oxtail, which does not ...
2
votes
2answers
88 views

How Long Can I Store Seasoned, Vacuum Sealed Chicken

I'm trying to optimize making food for the week and one of the things I want to do is season chicken breast with salt/pepper/herbs/etc in advance and vacuum seal them individually so I can just drop ...
3
votes
0answers
33 views

Pressure canning stock

I used egg whites to clarify chicken stock. I filtered the stock through cheese cloth and fine mesh colander two times. After I pressure canned them I noticed that there was egg white on the bottom ...
2
votes
1answer
68 views

Will my baked potatoes be ok cooked longer at a low temp?

I am slow cooking a roast at 275 for 3 1/2 hours and want baked potatoes also. Will my potatoes be ok if I cook them at 275 for 2 or 3 hours? Maybe if I start them in the microwave for a few minutes ...
4
votes
1answer
111 views

Moldy black truffles-are they edible?

Help! My friend brought me 3 Italian black truffles in brine (according to the label), packed by the producer in a glass jar. When I received them they weren't actually in liquid. I didn't realize ...
1
vote
1answer
46 views

Making Duck Prosciutto

Im about to make some duck prosciutto and im trying to figure out if i should use just plain kosher salt, kosher salt with sugar, or a curing salt with nitrates? I would also like to know how long to ...
3
votes
3answers
257 views

How can I get my Starbucks coffee to taste like the Starbucks store?

I use Starbucks coffee they sell in bags. I have used both whole beans and ground. I've bought bags from the grocery, bags from the actual Starbucks store. I've tried many different brewers. But it ...
2
votes
3answers
107 views

What exactly does carbonated water do?

I just saw a deal on Sodastream system on bfads, and as someone who was never especially enamored with the idea of carbonated drinks, it dawned on me - I have no idea what the actual point of ...
1
vote
2answers
80 views

substitute beef for lamb?

I have a lamb pinot noir sauce recipe that I use for lamb chops all the time. I would like to use with short ribs instead. can I merely substitute beef stew meat for the lamb stew meat, and be ...
0
votes
0answers
26 views

Homemade lemon pancake syrup

I made lemon syrup which contains lemon juice & rind, sugar, butter ,milk and baking soda. I did a pressure bath in jars. It's normal to separate, even in fridge as it did in the jars. Will this ...
0
votes
0answers
37 views

Coffee Overflow [duplicate]

We have a brand new Bun BX Brewer and I followed the instructions for before use. When I brewed my first pot, it overflowed and made a mess on the counter. I used the Bun filters, so I ma not sure ...
3
votes
1answer
56 views

Flat Thai Panaeng Curry

Help! I have tried making Panang Curry several times at home with the canned pre-made paste (forgot the brand name) and it just doesn't taste like the restaurant versions I've had. I fried the curry ...
2
votes
2answers
68 views

Chocolate Berry Cake with Berries as main batter ingredient?

I have this rather vague idea that popped into my head for a chocolate berry cake of some kind where the berries, pureed, go into the batter itself and form a large proportion of the ingredients. ...
5
votes
1answer
119 views

Olive oil is extremely bitter - has it gone rancid?

I recently bought some organic certified extra virgin olive oil from Tunisia. However It is a cheap brand (only $10 a litre) The manufacturing date is Dec 2012 so its over a year old It is ...
5
votes
3answers
216 views

Why are my sous vide salmon fillets coming out raw in the center?

My wife and I have tried a couple times to sous vide salmon fillets and they seem to keep coming out undercooked or raw in the center and I'm really not sure why. I took pretty good notes on what we ...
2
votes
0answers
97 views

Why do my pastries come out flat when I use butter instead of margarine?

I am making Danish puff and also mini cream puffs. When I make them with butter, they are coming out thinner and flatter, spreading out. they should be high and round. It calls for margarine (which I ...
1
vote
2answers
124 views

Should I be scared of chicken livers? Can I make them less scary? (Ragu Bolognese)

I am planning to make this Ragu Bolognese. The recipe looks so good, and I am due for a fun freezer filling project. The thing is though, that I hate, hate, hate liver. On the other hand, I really ...
4
votes
2answers
218 views

Should good prosciutto be refrigerated?

I recently bought a whole bunch of really good, freshly-cut prosciutto in Italy, and I plan to eat it in about a week or two. However, I'm reluctant to stick it in the fridge until that time. In my ...
0
votes
0answers
25 views

meat loaf cooked in a crock pot left out all night [duplicate]

I cooked a meat loaf in my crock pot for next days dinner. turned crock pot off at 7 pm. still very warm at 9 pm and then forgot all about it and left it out overnight, covered and in crock pot. ...
3
votes
0answers
48 views

Does the location of where an octopus was imported from determine the flavor/quality of the meat?

I recently bought frozen octopus that was caught and imported from Portugal because the local stores were sold out of the octopus from Spain. There was also a package of octopus imported from Vietnam ...
2
votes
0answers
38 views

What do I do with a bag of tiny steamed salted squid?

So, I have a bag of tiny salted squid. I love squid, but I've never cooked them and have no idea what to do with this. They're whole, and the bag says that they've been steamed, but I don't know if ...
1
vote
1answer
76 views

White cloudy areas on bottom of new stainless steel skiillet…

I just bought my first few pot and pans "Calaphon" stainless steel trip-ply I used my new 10" skillet tonight, and cooked pork chops. I heated the pan first, added olive oil, let it heat, then added ...
2
votes
1answer
38 views

What to add if low-carb muffins don't rise and are crumbly

I followed this recipe for low-carb lemon poppy seed muffins. I only substituted coconut for almond flour and granulated monk fruit for splenda. The mix was really loose and dry when I put it in the ...
0
votes
0answers
24 views

How to fry sepia?

How to make sepia tender and tasty? It seems to me that there is a great disagreement in the literature on how to achieve that. Advice varies from frying it very hot (300°C) for short times, to ...
4
votes
1answer
77 views

Quick bread formula?

Hi it seems the recipes for quick breads like banana bread, pumpkin bread etc are all very similar. Is there a good guide for a general quick bread recipe where you just fold in the unique ...
1
vote
2answers
135 views

is electricity smell from microwave after metal was put in it mean the microwave is ruined?

A spoon was placed in the microwave. No sparks were noticed but now when you use the microwave for more than a minute, there is a smell of electicity. The microwave still heats food.
1
vote
1answer
44 views

How to rescue a Hollandaise with too much lemon

I accidentally doubled the amount of lemon juice in my Hollandaise recipe. The result is much too sour to be usable, but if not for that, the sauce would be okay. Could I rescue this sauce by ...
1
vote
1answer
50 views

Can a dutch oven be used for stir frying?

I want to use enameled cast iron Kitchen Aid dutch oven for stir frying asian style; are there any issues with using it for stir frying? I am a cooking newbie, and want to find healthy cooking options ...
5
votes
1answer
207 views

Is my biga supposed to be liquid?

I'm trying my hand at Ciabatta bread and have just made the biga in preparation for making the bread tomorrow. I followed this recipe, which calls for the following proportion of ingredients for ...
6
votes
2answers
61 views

How do get the “caramelized juices” from yams

This is hard to ask, but you know how when you bake a yam for long enough it will ooze the caramelized sugars? It's like... it's leaking sap. BUT The most delicious sap ever. So wondering, is there a ...
8
votes
5answers
2k views

Why don't they sell frozen tomatoes like other frozen vegetables and fruits?

Why aren't frozen tomatoes available like frozen broccoli, peas, peaches, or strawberries? Why are tomatoes only canned or fresh? Example: ...
2
votes
2answers
72 views

Can you safely use a cast-iron grill pan as a heat diffuser?

We recently got an earthenware tagine. However, being earthenware, it can't be directly exposed to the stove flames. The manual calls for a heat diffuser, but those are apparently impossible to find ...
54
votes
8answers
12k views

Why did people start using CO2 (instead of e.g. oxygen) for carbonated drinks?

I am curious about why those who invented carbonated drinks chose to use specifically carbon dioxide in the liquid, instead of some other gas (say, oxygen). (Obviously they wouldn't necessarily have ...
8
votes
1answer
321 views

How do I pick the best fillet mignon at the supermarket?

What should I look for when I'm at the store picking out fillet mignon? How can I tell by look which pieces are more likely to be higher quality pieces of meat?
2
votes
1answer
417 views

Baking bread during the day

Why is it that bread made during the day is lighter than bread made in the early morning
1
vote
2answers
83 views

What is the name for the 'sweetness' of cooling roast pork?

I did a slow roast pork today putting pork knuckles on the bone cooking for 8 hours in a dash of apple juice. After cooking, I left it to cool for an hour with the lid on. When I lifted the lid, I ...
5
votes
1answer
79 views

What bean species are best for baked beans?

I want to cook baked beans, the slowcooker version. I want to make it from dry beans. My question is: what sort of beans will be best for this dish? I need at least 2-3 alternatives, cause I live in ...
1
vote
1answer
19 views

how long does chilling take for this icecream recipe

The link at the bottom is for an icecream recipe without the machine. One part of it requires chilling a heated mixture. I was wondering if anyone knew how long the chilling will take since the other ...
1
vote
0answers
18 views

Consistently getting cannoli shells off their molds easily

When I fry cannoli shells, I find that about a quarter of them -- apparently at random -- stick to their molds so that they are hard or impossible to remove without breaking. The two tactics I use to ...
1
vote
1answer
37 views

what size foil squares to wrap chocolate truffles?

So much leftover chocolate truffle base that I better package nicely and get out of the house: Is there some ratio or rule of thumb to spare me from experimenting on the right size and shape of bon ...
4
votes
3answers
123 views

What advantages does a brasing pan have over a full Dutch/French oven?

I own a Le Creuset French/Dutch oven, but I'm considering getting a Le Creuset braising pan also. I understand the oven is great for large/tall braising and stocks, soups, chili and the like. I also ...
5
votes
2answers
130 views

Exactly how much is “one glass”, in Russian recipes?

In many many Russian recipes, measurements call for one glass or this one glass of that. One glass in Russia, appears to be a similar concept to what one cup is in United States. But here lies a ...
0
votes
1answer
75 views

Three day old pancake batter with grey spots

I know from experience and Googling that day-old carrot cake can result in green carrot bits due to oxidation but remains perfectly edible. Has the same thing happened to my pancake batter? Or are ...
4
votes
2answers
139 views

How should I store bolognese sauce prep?

I want to make a huge batch of bolognese ragu sauce, and would like to do some of the prep the night before. I'm going to finely chop these ingredients: Beef Pork shoulder Carrots Celery Onions ...
-2
votes
2answers
87 views

What is the top layer of separated turkey gravy called?

When turkey gravy sits undisturbed for hours in a clear jar, a dark layer develops at the top. This layer contains a lot of flavour but it is not fat because the gravy had been skimmed of all fat. I ...

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