1
vote
2answers
122 views

Cake help urgent!

I am baking 1kg chocolate cake and it is already in oven from 50 mins. I'm baking it at 180 degrees temperature. The cake has risen well. But the mixture is not set yet. (I did the toothpick test) I ...
0
votes
1answer
92 views

Do I roll sushi with or without gloves?

So I was rolling sushi the other day and I noticed how much easier it is to do with out plastic gloves on. The stickiness of the rice dose not accumulate all over your hands as fast as it does when ...
0
votes
0answers
16 views

at what temperature does yeast die [duplicate]

what water temperature will it kill yeast? I know if the temperature is too hot it will kill yeast but do not know the temp. does it matter what type of yeast?
2
votes
3answers
158 views

Lobster Death! Freezer vs. Alcohol

I love lobster but I must admit I am not very good at cooking it. I want to make this easier on my self by just adding the lobster to a flavorful broth. I've heard in the past that if you are going ...
0
votes
1answer
83 views

Mold is growing on my cheese, what is common practice? [duplicate]

I love cheese and I am always buying and trying new types. Because of this, my cheese stash starts to grow faster than I can eat all of it. Sometimes mold starts to grow around the outside before I ...
21
votes
8answers
6k views

Will spoiled food technically make you sick?

Kind of a strange question, but say something has spoiled IE: Smells Bad, Tastes Bad.......etc... Will it technically always make you sick? Like for instance spoiled dressing, lets say it tastes sour, ...
1
vote
1answer
35 views

the sugar content of raw corn on the vs cooked corn on the cob

Is the sugar content of cooked corn on the cob higher than the sugar content of raw corn on the cob? I had a nutritionist tell me uncooked corn on the cob was like eating a non starchy veggie. true or ...
0
votes
2answers
61 views

Buying whetstones

I'm looking to start sharpening my own knives (Wusthof's) what grit whetstone would I need to do so? Recommendations on any specific brand or is each whetstone is as good as any? I'm under the ...
8
votes
5answers
2k views

What to do with a failed cake?

Yesterday, my wife baked a cake. Unfortunately, it was a disastrous fail. Instead of fluffy and juicy it turned out to be a compact and painfully chewy mass (not to say mess). It is so compact that ...
3
votes
0answers
58 views

Temperature to disable enzymes in soy beans

When making soy milk, I've understood that you should disable some enzymes and that you do that with boiling heat for minimum of 15 minutes. Since boiling soy milk usually result in a messy boil-over, ...
4
votes
1answer
390 views

How do I clean a pot after boiling eggs?

After boiling 8 batches of eggs, how can I clean the build up of calcium off the bottom of the pot?
0
votes
2answers
130 views

How do I avoid botulism formation when vacuum sealing and freezing raw chopped vegetables?

I want to chop onions and green peppers then freeze in a vacuum sealed bag without blanching the vegetables first. I read the article on blanching after vacuum sealing and then blanching but to your ...
3
votes
2answers
140 views

Idiomatic combinations of peanut butter, jelly, and bread

Is there a reason why, at least in the US, that: 1) on dry bread, we typically eat peanut butter AND jelly, not one or the other; 2) but on toast, we typically eat either peanut butter OR jelly, not ...
6
votes
3answers
126 views

Chemically, what happens when you temper an egg?

Chemically speaking, what happens when you temper an egg? Why doesn't it simply cause the eggs to solidify or scramble?
2
votes
3answers
470 views

What can I do with some whipped cream and egg yolk mix?

I had a bit of a cooking disaster last night, where I was trying to make a tiramisu using a recipe I'd never used before. The recipe called for mixing marscapone and egg yolks, but I was using ...
1
vote
1answer
102 views

Live Tomato Zucchini Lasagna - what does live mean?

I was looking at the menu of Candle 79 - a vegan, organic restaurant in Manhattan. One of the items on the menu is titled: Live Tomato Zucchini Lasagna - cashew cheese, marinated wild mushrooms, ...
0
votes
1answer
120 views

How do I cook two items in the oven at the same time?

If I need to cook salmon in the oven at 375° for 15 to 20 minutes and crab cakes at 400° for 20 to 25 minutes, what do I do?
1
vote
1answer
54 views

Can I get a haze off of ceramic cooking pans

I have 2 baking pans that are clean but have a haze on the bottom and sides. these are Rival roaster ovens and I think they are ceramic inserts. Can I get this haze off?
3
votes
2answers
134 views

How can I tell the difference between instant yeast and active dry yeast?

I have a jar containing yeast but I'm not sure whether it is instant or active dry. Is there any way to tell the difference? Thanks.
0
votes
2answers
69 views

Can I use diluted lemon juice in place of rice wine vinegar

I'm making some Korean chicken and am out of rice wine vinegar. Would a diluted lemon juice work The recipe only calls for a tablespoon of vinegar so it doesn't form a large part of the dish.
1
vote
1answer
68 views

gel substance to keep food moist?

I've seen this in mostly chain supermarket and Costco. When they make sushi, they would brush this clear gel like substance on the sushi maki roll either to keep it moist or fresh for long period of ...
6
votes
1answer
841 views

Barbecue sauce with onion

My husband is making barbecue sauce and putting chopped cooked onion in it. He made large amounts and stored some in mason jars and put them in the pantry; he put 3 squeeze bottles in the fridge. I'm ...
0
votes
2answers
123 views

Where can I find fast, cheap, healthy meal recipes for a busy single guy? [closed]

I find myself eating microwave burritos, ramen, and ham-and-cheese sandwiches way too often, mostly because cooking for myself cheaply and healthfully is a daunting task. Where could I find some basic ...
1
vote
1answer
79 views

Can you separate out the Gliadin from Gluten?

When I looked this up, this is the information that is first presented to me- Gliadin is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins, ...
1
vote
1answer
98 views

Inside of the cookies turn up soft, almost uncooked?

I don't know what temperatures I have to be using to bake cookies but I am following a European cookie recipe: http://www.youtube.com/watch?v=LON4tuXR93A The problem is I searched for the same ...
1
vote
4answers
111 views

How can I make my tea stronger?

I know it sounds like an obvious question. At work, my colleague has a drip-filter machine he uses to brew his tea. He puts about two table spoons for an eight cup pot. This makes nice strong tea. ...
2
votes
3answers
131 views

Does anyone know how to make a Sous Vide style cooking vessel?

The last year I was in culinary school (2014) my chef instructor was really excited about culinology and the new innovations that were emerging and becoming to be utilized more often in the industry, ...
1
vote
3answers
59 views

old electric Farberware wok

I don't know how old it is, but I inherited it from my mother-in-law and she always bought good quality stuff, so it could be 40 years old, but it is still in great shape. I am trying to learn some ...
2
votes
4answers
504 views

Lighter chocolate cake

I am making a Guinness chocolate cake and I need the color of it to turn out lighter to match the colors for a wedding. I have already used non Dutch processed cocoa but the lightest it got was maybe ...
0
votes
2answers
64 views

In order to mix the Cocoa powder in water/milk, is it a good idea to put the Cocoa powder in the milk while heating it?

The answers here Dissolving cocoa powder in milk tell us to manually dissolve the Cocoa powder in the liquid. Will it not be a good idea to put the Cocoa powder in the liquid while heating it so that ...
0
votes
1answer
65 views

Can I cook chicken in the over after leaving them sitting in the oven all night? [duplicate]

I put some wings in the oven last night and then forgot about them and my roommate turned the oven off. They weren't fully cooked but is it still okay to fully cook them now and eat them or would it ...
3
votes
1answer
42 views

Turkish delight sauce or syrup

I want to make a turkish delight syrup for topping purposes! So i can pour it over my ice cream! Any idea on how to make this?
4
votes
4answers
188 views

Is it still possible to make cast iron skillets as good as the old ones?

You always hear people talk about old cast iron vs. new cast iron: the old stuff is lighter, smoother, and generally better, while the new stuff is heavy, pebbled, and generally a poor imitation of ...
1
vote
0answers
26 views

What can I do with old (7-8 months old) pickles? [closed]

I have a jar of home-made refrigerator pickles that are approaching the end of life and don't taste as good as they used to. What would be a good use for these?
6
votes
3answers
193 views

How do I clean up my utensils after cutting extremely hot chillis?

As a corollary to a previous question: How to dilute the concentration of extrememly hot chillis Are there any precautions or cleaning methods that I have to take when cutting said naga chillis? ...
2
votes
2answers
73 views

How to decide how much to dilute extremely hot chillis

I have come into the possession of a couple of naga varieties. We don't know which ones exactly, but google search seems to confirm that I do have some very hot varieties on my hands and they may ...
7
votes
1answer
228 views

What is the emulsification power of 1 egg yolk?

How much oil (fat) can one egg yolk hold safely before you risk the sauce breaking?
0
votes
3answers
65 views

Cleaning burnt-on grease with ammonia

(Apologies if this belongs elsewhere as it's only marginally related to cooking but I can't think of any other place that's a better fit.) I recently ran into this (put your pans etc in a closed ...
0
votes
1answer
55 views

Corned Beef Brisket left out [duplicate]

I purchased a Corned Beef Brisket from the store and forgot to put it in the refrigerator. It was sealed. The package was cool in the morning. Is it safe to still use?
1
vote
2answers
64 views

Bread and using a proofer

I have a bread proofer machine and would love to make Sourdough bread. I have no idea if I'm supposed to use active yeast or follow a recipe that calls for basic Sourdough Starter, and if so, what ...
1
vote
2answers
40 views

Tea infused with caffeine

I am trying to increase the level of caffeine in everyday tea to 150mg. I am using powder caffeine with L-theane. The powdered caffeine is obviously very bitter how do I mask the taste without adding ...
0
votes
1answer
27 views

Will it wreck the dish if I pre-soak beef in brine, and then slow roast with Marsala? [closed]

I've found that pre-soaking my beef in brine helps to break down the fibres, making the subsequent roast tender. I've found a recipe for slow-roasting beef with Marsala. I'm wondering if I can ...
2
votes
1answer
89 views

Can I boil bratwurst in beer to cook them?

I bought Red Hook Bratwurts today, and I'm making them tomorrow. Does anyone know if I could boil them in beer since it already was pre made with beer (Red Hook), or would it not be a good idea? ...
2
votes
1answer
45 views

Mackerel brining time before smoking

Having only just bought a charcoal fired barbecue/smoker, I am confused about brining times. Having searched the web I found some sites recommend 20 minutes, for mackerel, others much longer, who is ...
0
votes
2answers
86 views

Frozen Corned Beef left out to thaw, [duplicate]

in cold basement approximately 40-45 degrees, it was completely frozen about 3 lb. brisket. Discovered it 24 hours later. It was cold to touch, and completely thawed. Still in original vacuum ...
2
votes
1answer
57 views

First slicing, then cooking, or the other way around?

I would like to try out a recipe for a gratin of beets and potatoes. For this I will need sliced potatoes and beets. I always like to cook vegetables for a bit before putting them in the oven to make ...
1
vote
2answers
116 views

How do I quickly get okra to stop being goopy?

It's irritating to cook any recipe with okra. I love okra, but it always takes a long time to burn off all the goopy stuff. Is there a way to get rid of it more quickly so my okra will be ready ...
1
vote
2answers
56 views

I'm using steel cut oats flour to make bread and muffins but the insides are mushy and wet

I bake them in a 350 degree oven for 45 minutes but it seems the insides refuses to harden and dry any advice? PS: The mixture is (oat flour, baking powder, mashed banana, Jam, milk, maple syrup, ...
0
votes
2answers
56 views

What can i use as a corn syrup substitute in icing?

I am making an icing for eclairs and normally use icing sugar, melted chocolate, and corn syrup and refrigerate it overnight. I don't want to buy corn syrup for a couple of Tablespoons. What can I use ...
1
vote
2answers
147 views

Is pasteurized milk safe to drink?

The word pasteurized is written on the milk packets (like the ones shown here). They have a use before date. Assuming it's been refrigerated the whole time, and it's still before the use before date, ...

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