1
vote
4answers
340 views

Help! Chicken and Wild rice soup needs some extra flavor [closed]

I made a creamy chicken and wild rice soup for the first time following a recipe I found online. However, now that it's finished, I think it needs more flavor. The only seasonings I used was a the ...
3
votes
1answer
102 views

Peanut Butter substitute in baking

I love to bake and have come across several peanut butter recipes (cakes, cookies, even a multi-layered/multi-component [cake & cheesecake layers] cake) that sound really good. My problem is I ...
0
votes
0answers
62 views

How long can I leave a vegan chili simmering without components breaking down?

Tomorrow I'm participating in an amateur just-for-fun chili competition my work is putting on. Unfortunately, the tasting starts immediately after work. My question is, when can I make my chili and ...
1
vote
4answers
119 views

Are there accurate meat scales which interface easily with a computer?

I raise duck and sell to the local restaurants. I have a digital scale that I use that does not interface well with computers. The only way to interface with it is via an RS-232 port. I would like a ...
1
vote
2answers
95 views

What is a mealy tomato, and how would one use one?

When people say a tomato is or isn't mealy, what does that really mean? I've never had a tomato that was grainy, as it's sometimes described. Is that even possible? That sounds like a tomato with sand ...
0
votes
5answers
106 views

What is the best frying pan for even heating, using a large pan on a much smaller burner?

Most often in the past I have cooked on a gas range, which I prefer rather than electric. But recently we moved and since I am renting stuck with a rather modest electric range. The elements are 5" ...
3
votes
1answer
121 views

Is there a difference between poached and steamed chicken?

I'm planning to make chicken sandwiches and was wondering what the difference is when chicken is steamed vs poached. I know the technique for both but was wondering if steaming was meant to leave the ...
0
votes
0answers
77 views

Is frozen vacuum packed hamburger safe to eat after thawing to room temperature? [duplicate]

We left a frozen pound of vacuum packed organic ground beef on the counter for eight hours (thought we would be back home in a couple of hours). When we arrived home it was completely thawed and at ...
0
votes
1answer
62 views

Cinnamon Rolls for a dessert crust

I want to try a dessert using a can of cinnamon rolls for a crust. What I plan on doing is pressing the cinnamon rolls in the bottom of a 9"x13" pan, spreading them out so they cover the bottom of the ...
4
votes
2answers
246 views

Are arborvitae branches safe to use as a seasoning?

Back in old times (really old times), when people would get scurvy (vitamin C deficiency) on long voyages, Arborvitae (Thuja occidentalis) was used as a treatment/cure to help folks recover from ...
1
vote
1answer
47 views

Pork Tenderloin Safe to eat? [duplicate]

I bought a 4 pound pork tenderloin and put it immediately in the freezer. It was there a week or so. Then I took it out and placed it on the counter Monday night to thaw. I don't have central heat ...
3
votes
2answers
84 views

Tartine + Sourdough Taste

I just moved to the San Diego area and began making my bread starter from scratch (it's 3 weeks old now) from the Tartine cookbook. I just made the country loaf and it rose perfectly and looks just ...
1
vote
0answers
28 views

What else can I do with the rest of my Bulldog Sauce? [closed]

We recently had Tonkatsu for dinner, and it was delicious. But now I'm wondering what we should do with the rest of our bulldog sauce. We've used up about half the bottle (300 ml bottle, so ...
0
votes
1answer
42 views

Making Pumpkin Preserve

I have ate the most wonderful pumpkin preserves (in chunks about 1-2 inches). I have bought very small jars from Armenia and Russian stores in the US and the preserves were very expensive, but ...
6
votes
2answers
203 views

Why did my storebought spaghetti sauce bubble out of the jar?

Tonight we were having meatball subs we open store bought spaghetti sauce and put it on our subs. We just spooned it out of the jar, no heating. We looked away for a moment, then once we started ...
1
vote
2answers
103 views

home made cough sweets didn't set properly

Please could you help me find out what went wrong? I have made these before and they were slightly soft, but edible. This batch half set, but still runny Ingredients: 1 cup sugar 1/2 cup water 1 ...
2
votes
1answer
90 views

Fajitas: Marinade Vegetables With Chicken

My local grocery store prepares a chicken fajita blend that has the chicken, marinade, onions, and peppers all mixed together. It's simply for convenience. Buy x amount of the mixture, go home, ...
1
vote
3answers
105 views

Why does Weikfeild cocoa powder does not taste bitter?

Ingredients of Weikfeild cocoa powder. https://sites.google.com/site/cocoaexposed/cocoa-confectionery/product-survey/weikfield--cocoa It says it has 0 sugar. So, why does it not taste horribly bitter ...
2
votes
2answers
60 views

Is it really necessary to wipe the powder off of dried kombu?

I looking not to waste time and product experimenting. What are the consequences of leaving the salt / glutimate / etc mixture on kombu when, say, making dashi?
2
votes
2answers
55 views

What temperature should “simmer” be for candying fruit?

I want to make Candied fruit more efficiently, and all the recipes I have found say basically "bring simple syrup to a boil, then lower to simmer with the fruit/peel in until translucent" So my ...
3
votes
1answer
64 views

Why is my dough not very stretchy?

I have tried simply dough recopies for potsticker wrappers or dough's slightly more involved like corn tortillas and no matter what, whenever I press the dough for shape it doesn't keep form and just ...
3
votes
1answer
106 views

Worried about dangers of rotten food (including smell)

Today I found out I had rotten food (bread and meat) inside a closed (I think) container inside a bag. The bag had been smelly but I couldn't find the source until today. I immediately threw it away, ...
4
votes
2answers
164 views

Sour tasting bamboo

What is the best way to remove or alleviate the sour, briny taste of canned bamboo shoots? I've tried soaking in cold water for several hours (changed water every hour). I've added salt one time, but ...
17
votes
1answer
4k views

Why is expired frozen chicken safe to eat?

It seems to be a widely held belief that that freezing chicken, and then defrosting, cooking, and eating it much later (well past the expiration date) is a perfectly fine thing to do. What makes it ...
7
votes
3answers
2k views

Stir fry - garlic burns if I put it in first, what am I doing wrong?

I read everywhere that I should put garlic first in the oil for a stir fry. However, whenever I do this the garlic burns into little brown chunks. What's the proper amount of time for letting garlic ...
0
votes
1answer
105 views

Why doesn't deep frying 'wet' the food?

If I placed bread crumbs in a pot of oil to deep fry and then take it out, it comes out crispy and not 'wet', although they are drenched in oil initially? But if I place bread crumbs in boiling ...
1
vote
3answers
176 views

What can I use instead of butter for Jamie Oliver's steak recipe?

Jamie Oliver had a steak recipe that was fairly simple: Season (salt/pepper/olive oil) Dry pan (no oil in the pan) on heat Fry a minute+ on each side, flip several times When browned, rub the ...
2
votes
1answer
63 views

what to use in place of marjoram in vegetable soup

What can I use in place of marjoram in vegetable soup? The recipe already calls for oregano.
0
votes
0answers
28 views

whats the best way to bottle home made condiments and spice rubs? [duplicate]

A jar of harissa made by me just exploded at a friends house, why would this happen?
3
votes
1answer
42 views

Does method of coagulation matter when extracting ricotta from whey?

I'm wondering if it matters whether you start from acid alone (lemon, vinegar or citric) vs something like acid + rennet. So the whey left over from making paneer, vs the whey left over from making ...
6
votes
2answers
76 views

Is there a way to forestall vanilla bean marrow falling to bottom of crème?

Every time I make use of vanilla beans, specifically the seeds contained in the pods, the seeds fall to the bottom of whatever it may be that I am making. I was wondering if there is a technique to ...
5
votes
1answer
155 views

What is the US equivalent of “Joint of Sirloin”?

Wanting to make a roast for dinner tonight. The recipe is a British one calling for 1.5Kg of 'joint of sirloin' but I think the butchers in America call it by 'where' on the sirloin it is. The ...
0
votes
0answers
56 views

Chocolate fondant vs. liquid chocolate cake

What is the difference between chocolate fondant and liquid chocolate cake? They are quite similar and visually indistinguishable.
4
votes
1answer
111 views

Is candle wax and cheese wax the same thing?

I hope to preserve the cheese I make in wax alla Gouda but the books keep talking about cheese wax. Is this a special kind of wax and if so what is the difference between it and regular wax? Also is ...
0
votes
0answers
39 views

Massaman Curry with indian spices

edited for clarification: are there any indian recipes that has similar ingredients and taste-profile to Massaman Curry (lemongrass,tamarind,fishthingy etc) but with more spice than Thai Massaman ...
0
votes
1answer
65 views

What is the difference between chocolate flavor cocoa powder and drinking chocolate?

Both contain low fat cocoa and chocolate flavor as ingredients. What would be the real difference between them in terms of taste and usage?
2
votes
3answers
60 views

can you cool manicotti noodles off completly before stuffing

Can I cool off the manicotti noodles completely before stuffing them?
1
vote
1answer
29 views

Choux pastry What to do when I make a mistake with it [closed]

if I add my eggs too quickly while making choucroute pastry by hand what action should be taken
2
votes
1answer
55 views

Espresso machine has to warm up halfway through pulling a shot

I've had my espresso machine for a little less than a year. It's a DeLonghi EC155. It heats up fine (I assume so - a green light that means "ready" turns on, and I've followed the instructions and let ...
0
votes
2answers
89 views

Breadcrumbs or flour when greasing and dusting a cake form?

I unthinkingly followed a recipe for a type of chocolate cake where it said to dust the cake form with breadcrumbs after greasing. Unsurprisingly the toasted breadcrumbs were clearly visible on the ...
-3
votes
1answer
74 views

Is spicy chicken by default buffalo chicken?

I visited a Pizza place(Pieology) that had "Spicy Chicken" on the menu as a topping. I figured it would be similar to spicy sausage and have some type of red pepper added for a bit of heat. Rather it ...
2
votes
1answer
146 views

How do you fry chicken, so that oil doesn't explode on your shirt?

I love chicken, and I love to fry it. The problem is that the hot oil explodes, and it gets on my clothes. I already have a cover for my pan. The problem is that I need to turn chicken upside down ...
0
votes
1answer
22 views

Does anyone know of a source of goat parmesan in the New York Area or a farm in New York that produces it?

I read in a previous Q that someone had subbed goat parmesan for regular. I am looking for a farm source in New York State or nearby.
1
vote
1answer
37 views

Does using dark corn syrup instead of light affect the white color I usually get making fondant?

The recipe calls for light corn syrup but I couldn't find light corn syrup and would like to use dark instead. Does it affect the color I get at the end (before adding icing colors)?
6
votes
1answer
185 views

How can bitterness from dried mushrooms be avoided?

A couple of times I've made the mistake of adding the liquid used to soak dried mushrooms back to my broth resulting in a horribly bitter taste. The top answers here and here make no mention of ...
2
votes
2answers
127 views

Cooking eggs on cast iron

When making scrambled eggs in my cast iron skillet, I find the eggs look "grimey" after they are cooked like the seasoning is coming off. Am I not cleaning the pan correctly? Does it need to be ...
1
vote
2answers
89 views

What went wrong with my cookie dough?

This is my latest attempt at making chewy cookies. I used: 220 g butter, melted 200 g brown sugar 100 g white sugar 320 g all-purpose flour 320g 1 whole egg + 1 yolk I don't understand why ...
1
vote
0answers
42 views

How do I find a recipe for the New Years Treat of Kozenach?

Many years ago (at least 50) my dear Babuska and Auntie used to make something called "Kozenach" on New Years Eve. At the stroke of midnight our entire family would drink champagne and eat this ...
2
votes
1answer
66 views

is it okay to wash vegetables by soaking/submerging?

I go on frequent long-term road trips, and I don't have access to running water during those times. Is it okay to fill up a bowl of water and just stick the vegetables in there and rub them, take them ...
2
votes
3answers
56 views

Getting seasoning into a roast

I'm getting into braising a lot of pork and beef roasts. Standard routine: pick cuts with more connective tissue, sear on all sides, then into the oven with seasonings, herbs, veggies, and liquid (I ...

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