-1
votes
2answers
67 views

Oops left baby back ribs on warm instead of low for 7 hrs [duplicate]

Would the meat still be ok to eat if I cooked it on low for another 8 hrs after being on warm for 7 hrs?
2
votes
1answer
143 views

Morphy Richards new Intellichef, states boil at 240 degrees C?

just bought an Intellichef by Morphy Richards,instructions state boil temperature is 240 degrees C,slow cook temp 120 degrees C;this seems to be too high for slow cooking;my old slow-cooker just ...
1
vote
1answer
106 views

Roasting pan substitute / roasting rack for pork shoulder?

I'm making pork shoulder, slow-roasted in the oven, but I don't have a roasting pan. I have a baking sheet, a glass casserole dish, a large, high-sided cast-iron skillet, and an enameled cast-iron ...
3
votes
1answer
81 views

Belgian chocolate milk

I've tried a lovely chocolate milk (cold, not to be confused with hot chocolate) from Marks and Spencer (a supermarket in the UK) and I'm trying to emulate it's rich Belgian chocolate taste. My ...
1
vote
1answer
22 views

Old type roaster oven [closed]

I am unsure how to adapt recipes to a roaster oven. The uninsulated top baffles me , I find a large difference in temp found at the bottom and top of the roaster.
0
votes
0answers
14 views

shelf life question regarding mayonnaise based sauce [duplicate]

I make this mayonnaise based sauce that my friends all rave over and I wanted to make a large batch, can it (which I've never done before) and give it out as a gift. I'm nervous about giving away ...
2
votes
1answer
51 views

Crystals on bottle of sweet alcohol

We've been given an old bottle of alcohol, an amaretto. At the top of the bottle, where the lid and bottle rim meet, a few crystals have formed. I'm guessing it's the sugars but am not sure. Some ...
0
votes
0answers
44 views

True Verace pizza Napoletana recipe for home pizza

I've been reading a lot of recipes of "verace pizza" which consistently go off the original recipe (source: Verace Pizza): Water 1000 ml Salt 50-55 g Yeast 3 grams. (!) Flour 1.7/1.8 kg Mix for 10 ...
0
votes
2answers
30 views

Cooking turkey breast

I have a 5.5 turkey breast I'm marinating overnight do I judge the cooking time on the original weight of meat or on the weight of it after it comes out of the marinate?
0
votes
2answers
146 views

What makes cooked chicken chewy?

Fresh bought chicken, marinated for about 3-4 hours in fresh cream and spices when baked in the oven comes out as chewy at times. We have also tried marinating using yoghurt and changing the cooking ...
4
votes
2answers
132 views

Himalayan salt in place of table salt

I know you can use pink Himalayan salt for cooking, but I'm wondering if you can use it directly on food after it has been cooked, can you put it on steak or fries after they're cooked, as you would ...
1
vote
2answers
106 views

Which salsa ingredient makes it taste like dirt?

I suppose it could also be considered "earthy". There is an ingredient that is often added to "authentic" salsas that often ends up making it taste too "earthy". Which ingredient is it? Is it ...
1
vote
1answer
34 views

Why use boiling water in a shoofly pie?

I made a shoofly pie using the recipe from Joy of Cooking. That recipe instructed to mix 1 cup of boiling water into the mixture (of eggs and molasses) before pouring into the pie shell. Why boiling ...
1
vote
2answers
89 views

Making Roux when Flour is Missing

I like making sauces from scratch, starting with a roux. Today, I discovered there's no flour in the kitchen. A quick trip to the store is not possible. What could I use instead? (Note that my ...
1
vote
4answers
55 views

toning down the fresh chilli picquancy

I like to use green finger chillies in my curries more for the flavour than for the heat, but in order for me to be able to cook out the rawness of the chillies, I end up with the chillies all ...
4
votes
1answer
108 views

Boiled beef bones and ended up with green marrow…is this normal?

I boiled beef bones that had a good bit of marrow in them and the marrow turned green. Can I still use as a soup base?
2
votes
1answer
178 views

cooking oven temperature

I have a murphy electric cake oven. it is a classic electric cake oven(not a modern one) In the recipe book it is mentioned to preheat it to 200 degree C for 10 mins. But it is not specified anywhere ...
1
vote
2answers
134 views

Do you need a rice cooker to cook sticky rice?

I know that cooking sticky rice uses a steamer setup. But do you need a rice cooker to cook sticky rice property, or can it be done using regular kitchen tools, e.g. pots and pans?
1
vote
2answers
102 views

How long is too long?

First of all, I love my mother-in-law! Ha! She is a great cook! There's only one item she makes that I can't hardly eat.. meatball subs.. I love those things, but not hers, and I can't pinpoint what ...
0
votes
3answers
72 views

Can you take a cooked roast and make it tender and moist?

I roasted a top round roast low and slow and it still came out dry and tough. I know that this is a cheaper cut of meat but I was wondering if I put it in the crock pot with gravy or water, could I ...
2
votes
2answers
108 views

How to cook chicken legs more evenly?

I have had a look at lots of recipes for yoghurt and spice based marinated chicken legs. They are almost all similar with little variations. I skin, slit and marinate the chicken overnight and cook it ...
0
votes
2answers
213 views

Why does cold water thaw meat faster than hot water?

According to this comment, running cold water thaws meat faster than any other method including hot water. I understand why one wouldn't use hot water to thaw meat (bacterial growth, inadvertently ...
1
vote
2answers
76 views

How to make agar less brittle

Is there anyway to make agar less brittle, I have tried using locust bean gum and this did make the agar softer, but it was still quite brittle. Is there something I can add to the agar to get it as ...
1
vote
1answer
84 views

How to raise the setting and melting point of gelatin

Is there anyway to raise the setting and melting point of gelatin so that it doesn't melt at room temperature. I've heard that adding pectin can raise the setting and melting point, but I'm no sure. ...
4
votes
0answers
95 views

Gelling agents closest to normal gelatin that set at room temperature

Does anyone know of a gelling agent that is closest to normal gelatin but can set at room temperature, so that I don't need to put it in the fridge to set. I'm looking for something that when a gel ...
0
votes
1answer
64 views

Are there unnoticable effects of cooked food going bad? [closed]

I've seen and heard the statement that bacteria will create toxins that will remain, despite reheating. (eg How long can cooked food be safely stored at room/warm temperature?) I get all of that, and ...
5
votes
2answers
205 views

Is it okay to throw the food, collected in the mesh in the sink, down the drain, if it doesn't contain plastic? [closed]

We know all food is organic (made of carbon). So if we throw organic stuff down the drain, it should get decomposed by bacteria and shrink. So why should we be worried about blockages if all the food ...
1
vote
2answers
62 views

How to store red bean paste?

I've bought some red bean paste to use to fill mochi. I don't think I'll use it all in one go and I'm not able to translate what the package says for how to store it. What is the best way to store it ...
3
votes
2answers
119 views

Onion salad goes wet and bitter

I've been going to this indian restaurant that makes this fantastic onion salad, which is essentially small cuts of white and red onion, cucumber, tomato, garnished with mint leaves, coriander leaves ...
2
votes
2answers
48 views

What does acidity mean in terms of coffee? How does it affect taste?

From here: http://www.devans.in/mediumcoffee.html Medium roast of Plantation "AA" brings out the full compliment of aromas and results in a coffee that has moderate acidity, tangy flavor and good ...
1
vote
0answers
34 views

Any cooking literature recommendation? [closed]

Salutation Seasoned Advice community. I'm just a college student learning how to cook. I wanted to check out some cooking books to expand my horizon in developing flavor and cooking techniques. I ...
0
votes
1answer
87 views

Murgh Shahi Korma

My father in law thinks "korma" may refer to dates, but it's supposed to be derived from the Urdu term for braising. The other two words "shahi" and "murgh" seem to indicate the Farsi words for king ...
-1
votes
1answer
66 views

self clean while door open

Somehow the oven was set to self clean while the door was open, now the lock is engaged and wont close properly. It never did heat up, but the lock engaged. Any thoughts? It is a frigidaire, by ...
2
votes
1answer
80 views

Salt-crust bass tasted really bitter

I'm trying to figure out why a fish I cooked tasted pretty nasty. I bought a whole farm raised striped bass from the Asian seafood market. It was US farm raised. The eyes were bright and not cloudy ...
1
vote
1answer
53 views

cooking pastry for bottom of pie using cold filling

Sometimes my meat pies do not cook properly on the bottom. I usually put the filling in cold rather than hot. Should I cook the bottom pastry blind before adding filling and top.
5
votes
3answers
540 views

Units conversion : cl to grams

One of my recipe tell me to add 25cl of cream. I only have a weighing scale to measure it. How many grams should I add? If it was water it would be 250g and cream is quite heavier isn't it?
1
vote
1answer
64 views

Are Gem Squash Edible After the Green Rind Turns Yellow/Orange?

We've had these squash for a while. I've cut them open and they appear to be OK, but I want to be sure.
1
vote
3answers
71 views

Recipes - Adding up calories and nutritional info?

When cooking, a recipe has a list of ingredients. If I wanted to find the calories in the recipe would I just add up the calories of every ingredient? Same situation with carbs, protein fat ? Or does ...
1
vote
1answer
38 views

How to select a coffee powder for preparing Turkish Coffee?

This is what I can get here: http://www.devans.in/product.html What kind of roasted (mild/medium/strong/very strong) powder/beans should be selected for Turkish Coffee? Can the coffee powder ...
0
votes
1answer
52 views

Why does my baked custard form a skin on it?

I baked my custard in a slow oven for an hour, placing my ramekins in a roasting pan filled half with water. The taste and consistency were good but after it was baked, it had a skin on it. Where did ...
16
votes
1answer
1k views

Is Yellow coloring inside a fish normal?

I recently purchased a Bronzini fish from a local market. From the outside it looks great. But on the inside, a portion of the fish is a mucusy yellow The other side looks normal ...
-1
votes
2answers
213 views

If I put peanuts in a coffee grinder, will I get peanut butter or peanut powder?

I know there a thousand different products you can make with peanuts. But, my local supermarket has one of these, I'm wondering if the effect will be similar if I use my mini coffee-bean hand ...
1
vote
1answer
47 views

Cooking Buckwheat without the smell

I have an allergy to buckwheat. My father does not, and subsists on it. When he cooks it (in a glass pot), the whole house smells even as I turn on all the filters to max and open all the windows. ...
1
vote
1answer
56 views

Will lowfat cream cheese keep filling from setting?

I made a cream pie filling out of 1 can sweetened condensed milk, 1 block cream cheese and 1 large cool whip. While it tasted fantastic, it did not set. I did use lowfat cream cheese and wonder if ...
1
vote
1answer
105 views

Can yeast be used as a main ingredient?

Yeast is a fungus. We eat other fungi like mushrooms. I love the taste of bread yeast (although it's a bit expensive to make a full meal out of compared with other ingredients). I know that live ...
6
votes
1answer
160 views

Should I wash my pre-washed greens?

This sounds so silly writing it out. I frequently buy Olivia's organic spring mix salad which says it's "triple washed." Out of habit, I guess, I wash / spin each serving before I eat it. Should I ...
2
votes
1answer
37 views

Necessary to change chemical leavener for sugar substitution in baking recipe?

If I substitute raw sugar for white sugar, do I need to add more baking soda/less powder to offset any additional acidity raw sugar may contain?
4
votes
2answers
195 views

Is it better to add roasted vegetables into beef stew?

Hoping to create a heartiest stew, I was thinking of roasting my carrots, okra, and sweet potatoes. Will it create any substantial change in flavor?
-1
votes
1answer
70 views

Temp and times for roast beef 2.3lbs [duplicate]

What oven temp and time is required to get medium rare
1
vote
2answers
183 views

Why do you stir italian sauce all day

Its mentioned in Goodfellas so this is obviously a thing among Italian families and their cooking. Do you stir to prevent it from sticking? Why cook the sauce for so long?

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