1
vote
2answers
137 views

Getting rid of chewy chicken

I am looking for exact instructions on how to cook chicken. I have bought fresh chicken numerous times and its mostly chewy. It can be in gravy, oven cooked, tandoori style etc etc I just want it ...
2
votes
1answer
78 views

Should I season a Teflon-coated stainless steel frying pan

I am not sure if I am allowed to say the brand & model, but here is the spec Can also be used in the oven since it is made entirely of metal. Thick base with one layer of aluminium between two ...
3
votes
3answers
561 views

Failed pan sauce didn't thicken and tasted far too much of wine

I'm teaching myself to cook and I just tried to make a pan sauce to go with my turkey breast. This failed pretty much completely and I decided to abandon the sauce and eat the turkey breast without ...
0
votes
0answers
28 views

Where can I find/buy Peruvian Parsnip (AKA: Batata Baroa or Arracacha) in the US?

Not to be confused with the common parsnip that is usually found in regular supermarkets. Either online or in specialty markets that ship via FedEx would be ideal. Thank you.
0
votes
1answer
35 views

Raw sugar vs. refined sugar in making kombucha

Can one use raw sugar in making tea for kombucha? Most recipes recommend refined sugar, but I wonder if it is for any particular reason.
1
vote
3answers
72 views

Best vessel for frying

I looking to do some basic oil frying in my house. I have a gas stove. What is the best vessel to use and why? I am mainly worried about spilling oil all over the place. I read an article from ...
8
votes
5answers
2k views

Should I avoid meat broth when cooking for vegetarians?

Yes, cuban rice and beans is usually cooked with meat... or at the very least with the broth of it. If I'm cooking for a vegetarian I don't know, should I avoid the meat broth? Is there anything ...
1
vote
2answers
116 views

Browning Beef in Beef Stew?

So im going to be making beef stew again, and most recipes call for it to be browned. (This is going in a cast iron OLD dutch oven, so maximum season!) That being said the Dutch oven itself ...
12
votes
3answers
1k views

Why is the first hotcake always the worst?

Every time I cook hotcakes, the first one is usually the worst one. It seems like it will take forever to cook and for the bubbles to show up at the surface. I initially thought it was the pan, that ...
1
vote
1answer
99 views

Should I be eating salmon skin at all? [closed]

Some one in my friends says salmon skins can have concentration of substances unhealthy to human given that I dig salmon. Is there any truth in it? What's a rational approach to the related risk if ...
2
votes
2answers
58 views

Will freezing affect the quality of a dry-aged steak?

I'm used to buying moderately-priced meat from the supermarket, with which I can generally never tell the difference between fresh and frozen - it's maybe a little tougher after freezing but that's ...
6
votes
2answers
204 views

Confirming Fried Chicken is completely cooked

I'm currently involved in a food startup and we're refining our process for product quality. We fry Bone-In breasts, Dark quarters, Wings and Boneless breasts. The challenge I'm currently facing is ...
-2
votes
1answer
76 views

are irradiation food still being sold [closed]

I've heard online that some irradiated food is still being sold and I want some to confirm it with a yes or no and some evidence to prove it
1
vote
1answer
56 views

Microwave friendly utensils, what qualifies as

Any easy ways to identify microwave friendly utensils? I know some basic guidelines like, "no metallic items", but am confused about certain kind of glass dishes, bowls. Are all kind of ceramic ...
9
votes
6answers
2k views

Ways to make my cooking routine more efficient?

I enjoy cooking. In an ideal world, I'd spend some time messing around in the kitchen four or five nights a week. But as it stands, I'm very busy, on a very tight budget, and trying to keep up with my ...
1
vote
1answer
85 views

Why do my macarons come out looking weird?

Recipe I use: 100g grade AA brown large egg white 50g sugar 200g confectioners sugar 110g almond flour (I grind my almond flour using nutribullet) 5g egg white powder 1/4 teaspoon cream of ...
3
votes
1answer
106 views

When should I not use a cornstarch slurry?

When thickening sauces, due to time constraints, my roommate almost always ends up making a cornstarch slurry and dumping that into the sauce instead of letting it reduce naturally. When would that be ...
2
votes
1answer
102 views

Americans and Shrimp Heads

I personally hate the texture, so I avoid shrimp heads. Given that I've only been to a handful of American restaurants that serve shrimp with the heads or shells attached, I'd bet I'm not alone. But ...
1
vote
3answers
90 views

Breakfast protein options [closed]

I want to cook different kinds of breakfast but I always use eggs because I feel it is easier to digest in the morning. What other kinds of protein could I use instead of egg? Some people recommend me ...
5
votes
1answer
387 views

Black layer in an onion

I just sliced an onion and found that there is a large section of one of the layers that's black. What is the black substance? Is it safe to eat? If not, is the rest of the onion safe to eat? The ...
3
votes
1answer
167 views

Crockpot recipes using soda pop

Can diet soda be substituted for regular soda in recipes such as BBQ ribs, pork roasts, etc? I do not know if different results will occur when heating diet pop for any length of time. I do know ...
2
votes
1answer
80 views

What happens when you add warm water to yeast?

I understand that the yeast activates, but why does this happen? Is the water simply absorbed into the yeast?
6
votes
1answer
163 views

Eating mangoes with skin intact

I grew up in a family where we had mangoes with the skin intact in fruit salad. After I got married, I was exposed to the "fact" that "nobody" eats the skin of mangoes. It is true that I have never ...
1
vote
1answer
36 views

Help! Liege Waffle excessively dense

I made liege waffles today and got a very dense crumb. I'm not sure if my waffle iron is not hot enough since it's a old model that only plugs in, no heat control. Any suggestions? Also, I left the ...
2
votes
1answer
145 views

How do smaller but good restaurants keep/reheat roasted meat, particularly Prime Rib?

Even if Prime Rib is a popular menu item, a smaller place may not get orders fast enough to sell the beef at the requested doneness while it is still at the appropriate temperature. So how is it ...
4
votes
1answer
110 views

should my sour pickles be sealed while pickling?

I'm making sour pickles. A lot of recipes say that the lid should be loose or upside down so that the pickles have room to "breath". I keep the jars out, often coming into contact with light from ...
5
votes
2answers
855 views

How can I reassure myself a given food is not a botulism risk?

Ever since a man has died (in my country) because of eating home-made ham contaminated with botulism, I'm really concerned about it and I see risks everywhere. I have 2 questions related to it, and I ...
1
vote
1answer
54 views

What kind of foods react with aluminium pressure cookers?

While researching about pressure cookers, I found a comment in a review that says: As with all aluminum pressure cookers, the metal will react with some foods and can overheat if you are not ...
0
votes
1answer
46 views

How long does it take for sugar to get to the hard ball stage?

I tried to make nougat but just could not get to the hard ball stage.
1
vote
1answer
101 views

How to make the bottom of breads bake a little slower so that the whole bread could stay longer in the oven?

When I bake a bread in my oven, I sprinkle some flour on the pan. But when it's half the baking time, the bottom of burger buns or baguettes become far too brown when the bread itself is not done yet. ...
0
votes
1answer
48 views

Is it okay to add extra sugar to a specific brioche recipe?

A recipe calls for the following ingredients: (a version of potato brioche): 250g potato 1/3 cup milk 1 tablespoon olive oil 3 and half cups flour 2 teaspoons instant yeast ...
3
votes
1answer
96 views

Why does my coconut sauce lack a strong coconut taste?

Why doesn't my coconut sauce have a strong coconut flavor similar to what is served in Thai restaurants? Do they use real coconut or coconut essence or coconut oil? I use a can of coconut.
0
votes
2answers
146 views

Frozen pizza kept at room temp (23 C) for 48 hours - safe to use?

I bought a salami pizza and a Hawaii pizza (ham & pineapple) the night before yesterday, but forgot to put them in the freezer. This is the latter, soggy part removed: Normally they should cook ...
8
votes
1answer
355 views

My Fudge Is Crunchy! Where Did I Go Wrong?

This is the recipe I'm trying to follow, but from what I've seen it's a fairly standard fudge recipe. I watched a few videos online and I felt like I had the general idea of what to do. The fudge ...
2
votes
1answer
90 views

How to bake a cake in a microwave oven

I wanted to bake a cake and I have a microwave oven. Can someone please let me know if I can bake a cake in it and how?
0
votes
0answers
15 views

Heat resistant chocolate? [duplicate]

While looking around on the internet i've found that cadbury made heat resistant chocolate! How is this possible? I have found nothing related to this on stack exchange and i do not remember where i ...
2
votes
1answer
75 views

Same recipe but sometimes white chocolate cookies come out strange

I always use the same recipe (weight everything including eggs) but occasionally the white chocolate cookies come out funny. When baking in the oven I can see them making bubbles constantly, they ...
0
votes
1answer
85 views

Why should I use garlic making roasted potatoes?

A recipe of roasted potatoes calls for some garlic to be put in the oven with potatoes that are covered with salt and black/red pepper and rosemary. I don't understand what's the role of garlic here, ...
2
votes
1answer
49 views

How does a coffee bean get its smokey flavor?

I've tasted on a number of occasions coffee that has smokey flavor. Is this a natural flavor of the beans or was it acquired in other means (e.g. during the roasting process)?
0
votes
1answer
46 views

where to keep an opened can of condensed milk safe

Where is the best place to keep an opened can of condensed milk safe? I know the unopened one is okay on the counter but what about when you open the can to use half of it?
0
votes
2answers
55 views

Some minor changes in recipe: Is it okay to use carrot marmalade instead of orange?

A recipe (Florentine Lace Cookies) calls for the following ingredients: 2 cups slivered almonds 3/4 cup heavy cream 4 tablespoons unsalted butter, cut into 4 pieces 1/2 cup (3 1/2 ounces) ...
0
votes
0answers
49 views

UHT Milk: small white floating stuff?

Sometimes the UHT milk I use has some small floating white particles (about 1 cm long, few mm wide) This is milk that has been kept sealed at room temp (30-35C) for about 2 months Any way to know if ...
1
vote
3answers
79 views

Can I store bread dough overnight?

I would like to bake bread as soon as I get up. Would it be possible to store bread dough overnight, perhaps in the fridge? For how long could I store it? Would it need to rise again next morning?
2
votes
2answers
130 views

How do you make the green beans served at Din Tai Fung?

Does anyone know how to make these? I'm pretty sure they are just blanched and fried (w/garlic), but I can't seem to get it right.
0
votes
1answer
80 views

Emulating Starbucks Frappuccino Cream Base

At Starbucks, the "Cream Based" (no coffee) frappuccinos all use a proprietary syrup base which I would like to emulate to be able to make a reasonable facsimile at home. When the baristas make a ...
4
votes
2answers
81 views

Powdered Goat Milk in Bread?

A lot of my favorite bread recipes call for powdered milk (cow's milk). Particularly in some of the tangier breads, it would seem that goat's milk might be really tasty. Is there anything I should ...
7
votes
1answer
117 views

Can I grill a whole octopus without pre-steaming or poaching?

My local awesome fish market sells whole octopi, and my friend is having a BBQ. I figured nothing would be cooler than showing up with a whole octopus to throw on the grill, but most recipes I'm ...
0
votes
1answer
53 views

What is suitable food for long travelling with minimum comfort? [closed]

Abiding by the following conditions and requirements: nutritious enough for a whole day of travelling (~12 hours) resistant against heat (+80°F/28°C) lightweight and small enough for hand baggage ...
1
vote
1answer
58 views

What's the best water temperature for making Pizza dough

I know the dry yeast proofing is at 100 - 110F, but what about the water that goes into the flour?
0
votes
3answers
97 views

Scary moments - what temperature for broiling?

I have a significant problem - our broiler is flat out dangerous. The oven/broiler came with our house. Every single thing we've put under it has been burnt (it says it's 550, but I think it could be ...

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