2
votes
2answers
2k views

Repeatedly softening ice cream in the microwave

My wife is in the habit of making ice cream easier to serve up by defrosting it in the microwave for 20 seconds or so to soften it. After serving, the ice cream goes back in the freezer until the ...
3
votes
3answers
198 views

How can I cheaply cook a bratwurst that is similar to a grilled brat with only access to an oven or stovetop?

I'm currently not TOO excited to spend $100-200+ for a propane grill. Is it possible to cook brats with a small budget (preferably around $20-30, but as high as a soft $50) and get that nice, crispy ...
1
vote
1answer
62 views

Pork loin vs pork roast?

I've seen both boneless pork sirloin chops and pork sirloin roasts in the grocery store, for different prices. From their names, I would think the chop is intended for grilling and the roast is ...
7
votes
2answers
129 views

Can I infuse my own raisins?

I quite like lime-infused raisins (like these), but they're kind of pricey compared to regular raisins. Are they made by some process I can emulate at home? Is it just a matter of soaking and then ...
2
votes
0answers
32 views

Got Tara? gum, that is

I'm looking for a source for "tara gum" powder. It is used like xanthan and guar gum, but reportedly increases the general benefits and adds a "creamy" taste. The only providers I have located only ...
1
vote
1answer
49 views

How to keep my oven evenly heated

While baking at 350 yesterday part way through cooking the broiler element came on and burned the top of my cake. Any ideas on why that would happen?
1
vote
0answers
70 views

Dog biscuits - curl after baking

I make dog biscuits. After rolling and docking the dough and baking, the biscuits will often "curl" as they cool and air dry for 24-36 hours. It happens about 50% of the time. What am I doing that ...
2
votes
1answer
53 views

Smoothie amount decreases

If I dont drink my smoothie straight away the amount of smoothie in my bottle seems to decrease by almost half. I normally make the smoothie in the morning and have it for my lunch at work. Has ...
1
vote
0answers
37 views

Can kefir whey be refrigerated before being used to ferment other foods?

Is it okay to refrigerate kefir whey for a few days before fermenting other foods with it (i.e., almond butter http://www.thecandidadiet.com/forums/topic/fermented-almond-butter-16/ ), or will this ...
1
vote
5answers
128 views

Eggs smell “fishy”

I recently went to the supermarket and bought a carton of eggs and some fish (for dinner). I left both right next to each other in the fridge for a little over a day. So I made myself some scrambled ...
6
votes
2answers
198 views

Does keeping a fridge/freezer full significantly help energy efficiency?

This is one of those statements I frequently encounter, but I've never really seen evidence to support it. The advice often goes even further to say that if your fridge/freezer is relatively empty, ...
0
votes
0answers
19 views

Can I eat Acai if left out of the fridge? [duplicate]

I was given two packages of Acai that are supposed to stay in the fridge, but the person didn't let me know, and they were left at room temperature overnight. Can I still eat them if I refreeze them?
6
votes
1answer
526 views

Is there a difference between “magret of duck” and “fillet of duck”?

In my local supermarket, they have 2 kinds of duck breast meat: something called magret and something called filet. If you'd ask me to recognize which is which based on just the meat itself, I ...
2
votes
1answer
38 views

Sauerkraut soaks up too much liquid while fermenting

I've been fermenting sauerkraut in a quart jar and for some reason forgot to keep an outer piece of cabbage to help keep the kraut submerged. For day 1-2 it was fine, there was plenty of brine to keep ...
4
votes
1answer
220 views

How to tell if my fig is ripe

For the past couple years I can't ever seem to pick my figs when they're ripe. Not sure if it's the breed of fig or if I'm missing something else. I just picked one of the darker green ones today and ...
3
votes
1answer
62 views

Kitchen towel vs dough seal in a dum biryani

A lot of recipes for biryani involve sealing the edges of the pot with dough. I generally used a kitchen towel and weigh down the lid with something heavy and don't bother with the dough. I was ...
6
votes
3answers
344 views

How does a typical electric rice cooker work?

I have a cheap $15 rice cooker from my undergrad days (link). It has a metal pad on the bottom attached to a spring, a "Cook" switch (feels like a toaster lever), a "Cooking" light and a "Warm" light. ...
1
vote
0answers
68 views

Why did pork tenderloin go pink in the fridge?

I cooked a pork tenderloin to at least 165 degrees F, maybe 180. The thermometer was in a pretty thick part of the meat and it was pretty much grey. Two days later it is pink in parts inside. I was ...
1
vote
1answer
44 views

Should a teabag or looseleaf tea brew at room to cold temperature water?

I recently noticed that an organic bigelow tea(teabag) starts brewing at room/cold temperature water. Not sure if it is brewing or not but the water starts to get green after dipping the tea few ...
0
votes
2answers
192 views

How long can I leave the fridge open?

How long can I leave the fridge open without it affecting the food inside? How often? Is it just the temperature or are there other factors (moisture?) as well? Also my fridge has a light that gets ...
0
votes
3answers
75 views

How can I best dry homemade extruded pasta?

I've been experimenting with extruded pasta. I want to try to dry it so I don't necessarily have to make it the same day as cooking it. Once extruded, how long should I leave it out to dry? ...
1
vote
1answer
68 views

Which rice is best for rice pudding?

I live in a small town in Argentina and there is no special rice available for cooking with milk, like I am used to buy in Germany. Which sort of rice is best for cooking with milk. It should get ...
1
vote
0answers
54 views

want to know baking time for creme brulee at 225 degrees in the oven

im making creme brulee. it says to keep it in oven at 325 degrees for 45minutes but my over is maximum till 225 degrees. kindly advice and for how much longer should i let it stay in oven at 225 ...
2
votes
2answers
62 views

making cream with almond milk and fat

I want to make a replacement for heavy cream. I'm considering almond milk blended with a fat. I have a high powered blender on the way for this purpose (yes, it will blend). Some fats I'm ...
3
votes
2answers
120 views

garam masala powder to paste

I am going to make chicken saag. I have bought garam masala powder but my recipe says that I need 5ml of garam masala paste. Can someone tell me how do I convert garam masala powder to a paste?
1
vote
1answer
53 views

Which breeds of pigs are suitable for bacons?

I have always wondered what breeds of pig are used in the preparation of bacon (esp in USA).
0
votes
0answers
41 views

Safety question for defrosting and refreezing chicken breasts

I want to defrost a bulk bag of boneless chicken breasts....while they are still VERY cold I want to marinade them and refreeze to use in a few days and have them already in the marinade to save me ...
1
vote
3answers
91 views

How should I prepare the coffee to be used in my tiramisu?

I'm making tiramisu. Coffee is a large component of the recipe, so I imagine that the choice and preparation of the coffee used will have a big impact on the final taste. Or will it? I'm not a coffee ...
0
votes
1answer
57 views

Pork safe to eat? [duplicate]

I put an 8pound Boston butt in the crock pot last night to cook. Crock pot got hot I went to bed. Sometime during the night the crock pot turned off. Everything was cold. Is it safe to cook and eat?
0
votes
0answers
69 views

How to bake with self raising flour?

Is it possible to use self raising flour instead of all purpose and letting it raise with yeast? Also, is it necessary to add baking soda to self raising flour?
3
votes
2answers
250 views

What is the difference in flavour between the zest of an orange vs lemon vs lime

I am anosmic (do not have a sense of smell) and therefore am reduced in my perception of flavours to the flavours my tongue can detect, every time I zest a citrus fruit I always hear everyone talk of ...
0
votes
1answer
38 views

Baking Adjustments When Using a Countertop Oven

I'm planning to bake some scones for a friend, but they only have a simple countertop oven. Although it's rated up to 250W, I would like to know if I should make any adjustments (I'm used to baking ...
3
votes
1answer
47 views

how long to leave the sliced onion mixed with salt/pepper for onion Bhaji/onion fritters/onion pakoras?

How long should we leave the sliced onion mixed with salt and red chillies/green chillies, for them to be used for onion fritters/onion bhaji/onion Pakoras with gram flour? Suggested time is usually ...
1
vote
1answer
27 views

Can I Use Yellow Split Peas in Paruppu Urundai instead of Toor Dal

I thought toor dal (thoor dal?) was the Hindi term for the pigeon pea (Cajanus cajan). Additionally I thought yellow lentils (Lens esculenta) and split yellow peas (Pisum sativum) were two different ...
2
votes
0answers
14 views

How to find/substitute dry corn with shell removed for stews?

In Cape Verde, this kind of corn is easy to find: dry yellow or white corn kernels. Years ago people had to pound it themselves to remove the shell; nowadays you can buy it at the store without any ...
3
votes
1answer
71 views

What causes congealed bacon fat to have a wrinkly surface?

Earlier this week I refrigerated some rendered bacon fat in a small metal prep bowl, for later use. Today, after making bacon again, I went to add more grease and saw a surprising texture on the ...
1
vote
1answer
42 views

How to flambe my roast meat platter

I want to have flames coming off my roast meat platter when I serve it to guests. What liquid would I use to light up?
3
votes
1answer
45 views

Tofu and chalkiness

I just found out that I have new dietary restrictions. In an effort to get more protein I have begun experimenting with tofu. The problem I am having is when I make tofu " yogurt" or add tofu to my ...
2
votes
1answer
145 views

Can I use an avocado instead of a banana?

I have a great recipe to make cookies but it requires a mashed up banana. I am on the anti-candida diet so I cannot have bananas. I would like to replace it with avocado but I wasn't sure of the ...
1
vote
2answers
49 views

What device should I use for pressing/fermenting

I regularly make a Japanese side dish of fermented cabbage that's simply pressed down for a day and salted. I'd just jury rigged something up, but it finally broke so now I'm looking to see if there ...
0
votes
1answer
37 views

Use of braiser for frying

In our large commercial kitchen, which is seldom used, how long can we keep the oil in the large tilt braiser that is used for French fries and fried fish? Can this oil then be disposed of in the ...
1
vote
1answer
57 views

Is it safe to par-boil chicken legs, (unthawed), then finish cooking them later?

I boiled four chicken legs for 25 mins, put them in the fridge then took them back out to finish boiling them four hours later, is this safe?
2
votes
1answer
53 views

How to get pickled mushrooms to be less sour?

I like pickled mushroom from a jar but I would prefer if they were less acidy/sour. Is there any way to increase the PH ? Will it work if I drain the juice they come in and refill with oil or ...
6
votes
1answer
91 views

Drying whole, small fish at home

As part of my ongoing experiments with whole small fish (sardine, smelts, small mackerel), I'm considering drying them at home to produce concentrated umami bombs. However, I'm admittedly less than ...
2
votes
2answers
75 views

Is there a papaya substitute in salads?

Is there a substitute for green papayas in green papaya salad. The US supermarket papayas are not the same, even if you use them green.
1
vote
2answers
75 views

Do you need eggs for extruded pasta dough?

I'm wanting to make pasta using my KitchenAid pasta press. Many recipes I see use eggs, but some use only water. I'm thinking using so many eggs would get expensive if I do this regularly, so I'm ...
4
votes
2answers
142 views

What are good settings to reheat french fries soggy from refrigirating overnight in a small oven?

I have yesterday's French Fries (Chips for those of you across the Pond). They were stored in a refrigerator overnight and now are cold AND soggy. What's a good technique to reheat them in a small ...
0
votes
4answers
1k views

Using cream cheese instead of cheddar in a grilled cheese sandwich

If I want to make a grilled cheese sandwich with cream cheese instead of cheddar, can I get it melted like cheddar?
6
votes
1answer
157 views

Jaw Shattering popcorn

Recently I found that popcorn is a fantastic snack, and incredibly cheap if you make it yourself. There is only one problem... it seems that some of the popcorn pieces have a jaw shattering hard ...
0
votes
1answer
116 views

Is the stainless steel pot pitted by salt water bad for health?

I added salt and cold raw eggs to cold water in an All-Clad D5 18/10 stainless steel pot before turning the burner on. After the salt water was boiled and eggs were taken out, I saw a lot white spots ...

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