30
votes
2answers
4k views

Why is 180 degrees C so common in recipes?

Is there any particular reason 180 degrees Celsius is so commonly called for in baking, roasting, deep frying?
0
votes
0answers
44 views

Substitute for dry milk powder

My recipe,for dog biscuits,calls for pumpkin, rice flour, and 2 tablespoons dry milk powder. I have no milk powder, what can I use instead?
2
votes
2answers
53 views

Cream separates to oil when heated

When I heat 35% cooking cream on the stove, a layer of oil separates. I tried heating in the microwave and still observed the same. Is that normal in the process of heating cream? Should I use a lower ...
0
votes
2answers
95 views

Making espresso correctly - rerunning hot water several times through an espresso puck to fill an Americano

I just bought a Delonghi espresso machine from Target. It came with a "single-shot" filter and a "double-shot" filter. The double-shot filter holds 11 grams of tampered grounds. I read somewhere ...
1
vote
1answer
90 views

Watery Russet Baked Potato

I have tried cooking baked potatoes (Russets) using the Alton Brown recipe here: http://www.foodnetwork.com/recipes/alton-brown/the-baked-potato-recipe.html For some reason they keep coming out very ...
1
vote
1answer
28 views

making pie crust using oil or not

in making the easy pie crust, it calls for oil. When you make the crust can you substitute the oil for eggs or something like that or is oil the best thing to use when making pie crust. I know that ...
1
vote
2answers
62 views

mashed potatoes - fixing undercooked potatoes

I decided to do mashed potatoes. I boiled the potatoes (needed 3-5 min more, the were in about 30 min) I just realised they're undercooked I cut the potatoes into smaller pieces (2-3 cm chunks) ...
0
votes
1answer
74 views

Can I use a yoghurt marinade in sous-vide cooking?

I want to cook a Indian-inspired chicken dish. The recipe calls for yoghurt in a marinade for the chicken. I am fine with the marinade, but I also want to cook the chicken sous-vide. I now wonder ...
0
votes
1answer
62 views

Adjusting a brioche burger bun recipe

In my question to create the perfect burger from scratch, I want to create my own brioche bun. The first recipe I followed was far too cakey (as well as the wrong shape, see here), and too heavy. My ...
0
votes
1answer
46 views

Prevent brioche buns from spreading during rise

I am trying to work out how to make the perfect brioche bun for burgers. I followed the Pink Whisk recipe, but that had a few problems. The main one was that the buns spread wide during the rise, ...
1
vote
1answer
82 views

Could I substitute peanut butter in place of butter or crisco for cookies?

In the ever-present attempt to be healthier, I've started using peanut butter in place of crisco to keep the sugars together for my cookie dough snack (sans egg.) How would the same substitute hold ...
1
vote
2answers
66 views

Brie Cheese and expiration date

I have a Brie Cheese that has not been opened. It shows an expiration date of 01312014. Is it still safe to eat?
1
vote
1answer
48 views

Mixing a banana with homemade sunflower butter turned into a horrible, leathery substance. Why?

I often make sunflower butter in my food processor by pureeing raw sunflower seeds. Today I decided (after the seeds became creamy) to blend a banana into the mixture. The result was horrible: ...
3
votes
3answers
79 views

How do I make dried soup mix?

I do a lot of backpacking, and I usually buy freeze dried meals, like these ones. This year I would like to make my own dried meals. I know how to dehydrate my main ingredients, but I'm not sure how ...
2
votes
1answer
46 views

Preserved lime is browning and fading inside the brine

I read a lot about preserved lemons (TLDR: quarter them, and keep them in a mix of lemon juice and salted/brined water for 10-30 days), and I'm trying it with limes. But... Two things concern me ...
0
votes
2answers
60 views

How long should I steam squid and cuttlefish?

I have read that the squid and cuttlefish are more tender if they are cooked in less than 3 minutes in a pan. But what about steam cooking, how much time does it need?
1
vote
1answer
48 views

Do I need to thaw fish before steaming it?

Can I thaw fish during steam cooking or is it better to leave the fish the night before in the fridge?
0
votes
1answer
47 views

Soy chicken on a backpacking trip

I'm planning a long distance hike and I would like to add some variety to my meal planning. Does soy chicken need refrigeration? Does it keep for a couple days?
0
votes
1answer
56 views

What technique is used to remove the bubbles and big hole from swiss rolls?

I would like to make a Swiss roll without big holes. The skin has to be smooth and beautiful - no bubble and holes. Do you have any technique or suggestion on this?
2
votes
1answer
49 views

Where to locate thermometer in my Weber charcoal grill

I am about to purchase a Weber charcoal grill. For optimal cooking, I want to be able to monitor and control the temperature surrounding my meat by operating the vents. What is the best way to do ...
5
votes
2answers
303 views

Should I brown meat for stew?

I always look through the comments on recipes I find online that I want to try. The comments are usually helpful and give great tips on how to make the dish even better! I recently found a great ...
1
vote
4answers
83 views

Burger/Kraft Slice Style Cheese

Is it possible to make smoothly melting cheese slices at home, similar to Kraft American cheese slices? What are the key techniques?
0
votes
1answer
39 views

How to stop sea bass fillets from sticking to foil

I've cooked sea bass before on 220 degrees centigrade for 15 minutes baked in the oven. I get some foil and place it on a baking tray and cover it in a thin layer of olive oil. I then place the ...
3
votes
3answers
176 views

No Shortening and No Refrigeration, Buttercream Frosting

Can anyone tell me what I can add to Buttercream frosting that doesn't include shortening and will still allow me to keep the cake at room temperature? I hate the taste of shortening
0
votes
0answers
41 views

Is this meal now ready for the garbage disposal? [duplicate]

Can you eat cooked corned beef and cabbage that has been left out overnight?
1
vote
1answer
61 views

My brisket is too sweet

Using a slow cooker, I made a brisket in a sweet red wine. The result was a too sweet brisket that I do not want to eat. Is there a way to even out the flavor?
0
votes
0answers
25 views

Adding soy lecithin to coconut milk

recently I've began entering the world of cooking. I've read about soy lecithin and I've wanted to know if it is possible to add it to my homemade coconut milk to prevent it from seperating? If it ...
2
votes
2answers
75 views

Burned enameled cast iron stock pot

I was boiling soapy water (to help clean it) in my Martha Stewart stock pot, and I forgot about it. It seems pretty burnt. Can it be cleaned and salvaged, or is it headed for trash? Thanks for your ...
2
votes
2answers
226 views

Is it absolutely necessary to season a carbon steel pan?

I am buying my first carbon steel pan and am new to the whole "seasoning" process for pans. I realize that pans by default stick, and you need to "season" them, however can't you just use oil? Is it ...
1
vote
2answers
127 views

best way to infuse flavour into boiled potatoes

My question is very similar to this one here How to boil potatoes for curry? I am trying to enhance the potatoes flavour by masking it's own natural flavour with as much spiciness as possible, ...
1
vote
1answer
85 views

No-bake cheesecake - freeze or chill overnight?

Good day, I made a big batch of no bake blueberry cheesecakes for an event tomorrow. My question is, do I put it in the freezer or do I put it in the refrigerator? My concern is that if the ...
0
votes
1answer
47 views

Does it make a noticeable difference if I don't prepare the Turkish coffee in a Turkish coffee pot?

Here's a Turkish coffee pot. I don't have any of those so I use stainless steel vessel to prepare the Turkish coffee. Does it make a noticeable difference if I prepare the Turkish coffee in a ...
0
votes
1answer
42 views

What is the best way to filter the Turkish coffee?

I wish to get rid of the remains of the coffee in a Turkish coffee cup. I tried using the tea strainer, it didn't help much. I used cloth. The results were better but still I could feel the particles ...
1
vote
2answers
44 views

What can I do with the white parts of kale?

I like to bake, fry, cook and make salads out of dark green parts of the kale. But when I get to the middle of the kale, I don't like those whiteish bright parts, just not tasty much imo. I was ...
2
votes
1answer
65 views

Mix a cake in a bag

I saw a recipe on the web (via reddit) of someone making cupcakes in a sandwich bag, and then piping it out by snipping off the corners. The main reason was to save washing up (and in my case lack of ...
1
vote
1answer
68 views

Make pate easier to spread

When i get my Pâté out of the fridge, and try to spread it on bread, I notice it gets really chunky and hard to spread all over the slice. I have tried other pates that are much softer and spread ...
2
votes
2answers
127 views

What's the difference between a souffle and a mousse?

I thought souffles would be baked, while mousses would be only whipped, but I've seen recipes for cooked mousses before. Is this just a case of using the wrong name for the wrong recipe or are there ...
1
vote
1answer
87 views

How long can I soak red kidney beans for?

I have had red kidney beans (dried) soaking for 2 days now as I didn't get around to cooking them yesterday. Will they still be safe to eat if I cook them up tonight? Thanks!
0
votes
6answers
124 views

How do I catch drippings on a charcoal grill?

It's time for me to buy a charcoal grill. I am looking into the Weber 22.5 inch. I hope I will be able to use it to get smokey flavor as well with Alton Brown's "wood chips in aluminum foil method". ...
0
votes
1answer
54 views

Right stock color

I did beef stock for two times, with more-or-less same ingredients/steps, but the resulting color was different. For the first time, the color was amber, for the second time, it was brownish. What ...
4
votes
2answers
103 views

Can coffee beans be roasted in an airfryer

Having recently invested in an airfryer, I was wondering if it would be suitable for roasting coffee beans? The model I have is this one and goes up to 200C. Has anyone attempted this with any ...
1
vote
3answers
143 views

Alfredo sauce - help adding taste

How do I add back in the taste and fat to low fat alfredo sauce?
1
vote
1answer
74 views

Baking a Cake at the Wrong Temperature

I mistakenly baked my Carrot Cake at 375 degrees for 35 minutes as opposed to the correct temperature of 325 degrees for the same amount of time. What will happen? Do I need to throw it away?
0
votes
3answers
163 views

how to make dense texture bread?

I would like to make the dense&soft bread like the bottom one and the taste is plain not sweet. What techniques will make bread closer to the one I want? I also want it to be chewy, not just soft. ...
1
vote
1answer
56 views

What are some interesting herbs/spices to sprinkle over fish? [closed]

I typically just pan fry my fish (typically cod, rockfish or salmon). For cod I dip it in batter (egg+flour) and for salmon, I marinate it in a Tandoori-ish type of yogurt-based marinade. In all ...
0
votes
1answer
71 views

Soy Sauce storage container

I use a fair bit of Soy Sauce for cooking as well as the occasional Chinese take away. My question is fairly simple. Can I store Soy Sauce in a glass vinegar type shaker narrow neck bottle that's not ...
1
vote
2answers
46 views

What variety of shrimp paste should I use for Brazilian Vatapa?

I recently saw a recipe for vatapa, a Brazilian shrimp stew that looks kind of like a curry gravy in texture. The recipe calls for a reconstituting handful of dried shrimp and then blending it into a ...
1
vote
1answer
108 views

coffee from seeds of dates

I once heard that it is possible to make coffee from seeds of dates. I heard that you have to bake them in a low temperature. So, I took seeds of dates, baked them in the oven in 100 degrees celsius ...
0
votes
1answer
75 views

Corned beef on warm for 2 hr before cooking

I had my corned beef in the slow cooker on warm for 2 and a quarter hours before I saw it was not on high. I then turned it to high and continued to cook it. Is it still safe to eat?
3
votes
1answer
207 views

How should I store homemade salad dressing?

I have a recipe for a homemade salad dressing, with the following ingredients: 1 teaspoon salt 1/2 teaspoon paprika 1 tablespoon dry mustard 2 teaspoons celery seed 1/2 cup sugar 1 ...

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