All Questions
1
vote
2answers
133 views
Metalic Foil on Indian Sweets
I want to make some authentic Indian sweets, but I have questions about the silver foil that is found on some of them. First of all, I can't seem to find it (in the United States); the closest I get ...
-2
votes
1answer
165 views
Chicken Juice in eye? [closed]
So I was washing a frozen chicken, dethawing it. and a piece of chicken dropped in the sink and the water I was washing the chicken with got in my eye.
Can salmonella actually affect the eyes? or if ...
0
votes
1answer
187 views
Why is my green tea foaming too?
I buy organic, loose green tea from a co-op and found that it's sourced from China. I've never had tea foam before and am concerned that the tea has some kind of chemical on it. The foam tastes very ...
2
votes
1answer
108 views
How to build steam in the oven for getting an oven spring?
From: What makes a bread either close or open crumbed/textured?
Oven spring
Yeasts continue producing CO2 until they die at 60C/140F. Also, gasses
expand with heat, so it will also help ...
1
vote
2answers
198 views
What are the breads with big holes and small holes called?
What keywords should I search in Google or look for in recipe books when I need to bake a bread with big holes like this:
For smaller holed breads is the name "sandwich bread" sufficient for ...
5
votes
3answers
295 views
Need help identifying a kitchen tool, with a wooden handle, and a cylindrical cutter
I have no idea what this thing is, and it appears to be a kitchen tool, but for what?
I put up a YouTube video of it, and would love to see if anybody knows exactly what it would be used for, because ...
3
votes
1answer
173 views
Why do egg dye recipes include vinegar?
I have seen recipes for easter egg dyes that call for 1/4 cup vinegar per cup of water and others that call for 2 teaspoons per cup of water. That's a pretty wide range--what practical effect does the ...
5
votes
1answer
320 views
How can I make this cool chocolate shape?
I've fallen in love with this picture.
I am wondering how I can make the white chocolate layer.
My guesses are:
option A: use a bottle and "pour" melted white chocolate above it
-- downside: ? ...
3
votes
2answers
110 views
Storing Bao Overnight--to steam and refrigerate?
I am making roasted duck bao for a dinner tomorrow night.
I will form them all tonight and then refrigerate them until tomorrow. Is it best to steam bao before refrigerating and then steam again ...
2
votes
1answer
133 views
Does it take more energy to maintain a higher cooking temperature?
This is just the curious cat in me. When heating water on a stove top in a covered pot, once the desired temperature is reached, does it take more energy to maintain the temp if it is higher (say ...
1
vote
3answers
134 views
What should be understood by “refrigerate until firm, 2 hours or overnight”?
The cookie recipe asks for:
1½ cups plus 1 tablespoon all-purpose flour
1¼ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
1 ...
1
vote
0answers
96 views
Which food items lose taste in the fridge? [closed]
Nowadays most people put everything in the fridge simply because a lower temperature is associated with a longer lifetime. While this is true in most cases, in some it may have a negative effect on ...
0
votes
1answer
81 views
How do you determine whether a chocolate is sweet or semisweet?
A chocolate gingerbread cookie recipe asks for:
7 ounces best-quality semisweet chocolate
The chocolates I can get hold of are:
1. ...
0
votes
1answer
31 views
How to adjust time for pineapple casserole and pork roast
I am cooking a pork roast for3 hrs at 325. I am also cooking scalloped pineapple at 350 for 1 hr. I need to know how long I should cook the pineapple at 325
1
vote
1answer
126 views
How should I deal with “thawed frozen puff pastry”?
A cookie recipe asks for:
14 ounces good-quality thawed frozen puff pastry, such as Dufour
So, does puff pastry mean this? http://nishamadhulika.com/baking/homemade-puff-pastry-recipe.html
...
4
votes
2answers
106 views
How to store salted cod?
Salted cod is a famous dish in Portugal and I would like to prepare it. It is common here to see the whole of a fish (well, without head, guts etc obviously) in supermarkets - like this:
Wikipedia
...
2
votes
2answers
148 views
What kind of vegetable oil should I use for baking?
I'm going to bake this cake: http://www.epicurious.com/recipes/food/views/French-Yogurt-Cake-395471
and was wondering what sort of vegetable oil (canola etc) I should use? Would the type of oil make ...
5
votes
2answers
144 views
How can I hold the flavor and texture of my spheres?
I'm doing apple caviar using alginate in my apple juice and calcium lactate as my spherification bath. Everything worked out well, the result is amazing, but after one hour my caviar turn out to be ...
1
vote
3answers
196 views
Why can't I get that grilled taste from my outdoor grill?
We purchased a gas grill years ago. We have caste iron grates and high to low flames adjustment. It has this metal plate that covers the flames. I guess it's there to prevent grease from hitting the ...
4
votes
2answers
176 views
Dying a white iced cake black
I've had an Xbox cake made for my son, but they made it white and I wanted it black. It can't be remade, because it's too late.
Can I do anything to dye it black?
I was thinking about brushing black ...
7
votes
3answers
167 views
Why and what kind of breads should be scored?
Inspired by this question How can I score wet bread dough more easily?, I am quite keen to know why and what kind of breads should be scored?
What will happen if we don't score the breads?
4
votes
3answers
306 views
Is it safe to use a propane torch bought at a Hardware store?
I've come across recipes that involve the use of a Butane or Propane torch. Is it safe to use a propane torch bought at the Hardware store, or is there something different about the torches and/or ...
2
votes
1answer
137 views
How to clean a toaster from inside?
This is the toaster that I have. I wish to clean it from inside. It has got a kind of wire mesh inside it. What's the way out?
4
votes
2answers
135 views
How to adjust the ingredients when recipe asks for salted peanuts and unsalted butter while I have the opposite?
The recipe is for cookies. Recipe asks for salted peanuts and unsalted butter while I have the unsalted peanuts and salted butter.
Nutralite Table spread: ...
3
votes
1answer
715 views
How long does it take to smoke a chicken?
I have tried to smoke chicken twice now and both times have taken at least 6 hours. I put the chicken (about 6 lbs) in my smoker with about 40 coals and add some wood. I also periodically add coals ...
4
votes
2answers
130 views
How can I score wet bread dough more easily?
I've noticed that it is dramatically easier to score firm bread dough than wet bread dough. But, sometimes it's good to work with a wet dough for other reasons. Any tips on how to score wet bread ...
5
votes
1answer
209 views
What can replace coconut oil in a chocolate cookie coating?
For cookies I cover in chocolate I usually use add coconut oil to the liquefying chocolate to get a smooth mass. However, here it is really hard to get and even big supermarkets usually don't have it.
...
0
votes
1answer
290 views
How can I make fat-free whipped “cream” with a whipped cream dispenser?
Does anyone have ideas to make fat-free or low-fat whipped "cream" in a whipped cream dispenser (I have an iSi one)?
7
votes
1answer
85 views
Should any liquid, or liquid-like ingredient, be included in the water proportion calculations for bread?
So I am just beginning on my bread making adventures and have been studying the concept of water to flour proportions for baking bread.
My question is about experimenting with other types of ...
2
votes
2answers
142 views
How to prevent bread sticking to cast iron pan?
I have seasoned the bread pan, and generously apply oil before putting the dough in (note: I use no-knead method and let my bread rise in the pan, then put it straight into oven). The bread itself ...
3
votes
2answers
940 views
How do I make my bread/buns super soft?
I have recently started making bread (up to my sixth batch). All I am trying to do is make super soft, plain, white bread/buns.
I have tried a different recipe each time, but none of them have even ...
-1
votes
3answers
112 views
What do I do with one cracked egg? [closed]
I just fumbled one of the eggs I was going to hard-boil for dinner. It's just a slight crack, but enough that there's a bit of albumen seeping – I definitely can't hard-boil it now.
I have no plans ...
2
votes
2answers
120 views
Is it safe to cook chicken soup if the water doesn't quite cover it?
So, being dumb, I got my chicken all thawed out before I remembered that my friend still has my soup pot. I got the chicken crammed into a smaller pot, but I can't get the water to quite cover it. I ...
0
votes
3answers
311 views
Substitute for refined white flour to make fried potato wedges crispy?
I used to make potato wedges using refined flour, using this recipe. Basically refined flour and corn flour is used to provide extra crisp to potato wedges. The parboiled wedges are coated in a ...
1
vote
1answer
137 views
Can I replace rolled oats with instant oats in a cookie recipe?
http://allrecipes.com/recipe/healthy-banana-cookies/
That recipe asks for rolled oats. I don't have them. Can I replace them with these instant oats? How much should be the quantity then?
2
votes
1answer
866 views
What side effects should I expect by replacing cake flour with chickpea flour in all cookie recipes?
Last time I replaced maida with chickpea flour (keeping all other ingredients and their quantities same) in carrot cupcakes.
The only difference I noted was in rising. The cupcakes didn't rise much.
...
1
vote
3answers
1k views
How can I make yeast- and gluten-free pizza dough?
I'm trying to make a yeast-free, no-gluten pizza dough for a friend who basically can eat neither, but loves pizza. The last try included water, rice flour, olive oil, salt, baking powder and guar ...
1
vote
1answer
48 views
“Cream Biscuit” a little raw in the middle
After having some problems initially, I managed to get my "cream biscuits" to rise by measuring the ingredients correctly according to this recipe.
However, after 15 minutes of baking, the inside is ...
0
votes
0answers
446 views
What's a good use for leftover couscous? [closed]
I cooked too much couscous, and now I have a generous helping left over. Does anyone have any quick, simple recipes (ideally ones that won't require another trip to the shops!) for using up the ...
1
vote
2answers
152 views
Do unopened bottles of Gin and Campari turn bad in extreme heat?
just got back from a trip with 2 new bottles of campari and gin, then forgot them for 24 hours in the trunk of my car, in a hot day (30C degrees) :(
Should I just throw them away? or are they still ...
2
votes
3answers
510 views
How should chuck roast be grilled to maximize tenderness?
Forgive me if this question has been asked before, I did a search and did not find it.
I have cut up a chuck roast into steak slices (relatively thin, maybe half an inch), tenderized it and marinated ...
1
vote
4answers
191 views
What's the size of the plastic cup that came with my rice cooker?
I have a cheap-o rice cooker that works fine for me. It came with a plastic cup to measure 1, 2 or 3 "plastic cup" units of rice. Water is added to match the '1', '2' or '3' mark in the cooker bowl. ...
4
votes
2answers
158 views
how does the poaching eggs recipe scale for different sizes of egg?
The recipe for poaching regular chicken eggs states to leave the egg in a pot of simmering water for ~4 minutes (besides of messing with the liquid pH levels).
I was wondering how the temperature, pH ...
1
vote
2answers
91 views
What temperature range is suitable for grill smoking?
I've noticed when smoking on the grill that sometimes there is no visible smoke, though there's the clear smell of burning wood.
Once the wood has begun to smoke, what grill temperature will ensure ...
4
votes
3answers
163 views
Why do brisket recipes move to the oven to finish?
In the Cooks Illustrated BBQ brisket recipe and many others I've seen, they call for moving the brisket from the grill where they are being smoked to the oven to finish. I'm wondering why the recipes ...
7
votes
2answers
200 views
Is it possible to oversoak wood chips for smoking?
I wanted to prepare for a long day of cooking and get the wood chip soak out of the way. My barbequed brisket recipe calls for soaking the (hickory) wood chips for 30 minutes.
If I soak the wood ...
1
vote
2answers
116 views
Quiche filling sets like an Aero bar?
Last few times I've made quiche the filling has set more like an Aero bar than the thick dense custard you expect of a quiche. Additionally it's more rubbery than is desirable.
Because I'm using very ...
2
votes
3answers
240 views
poaching an egg in frying canola oil
Last night I was doing some fried schnitzels with canola oil at 130-140C (they were very good).
After serving them, I felt adventurous and wondered what would happen if I tried to poach an egg in ...
2
votes
1answer
245 views
Black Spot on Ground Beef?
So I bought some Lean Organic Ground Beef about a week ago, went straight into the Freezer. Used 3/4 of it for Hamburger helper, cooked all the way through...smelled fine and looked fine.
However I ...
1
vote
3answers
91 views
How can I unstick lollies stuck in a jar, welded by heat?
I left some humbugs in a jar in the sun on a kitchen shelf. They melted a bit and are now stuck in the jar. How do I get them out?
