3
votes
2answers
45 views

Can I create cream of tartar with tartaric acid and potassium hydroxide?

Here in Poland, I have no trouble buying both tartaric acid and potassium hydroxide. I'm having trouble sourcing cream of tartar though, so would it be enough to mix the acid and potassium hydroxide? ...
0
votes
0answers
29 views

What is the optimal concentration of sugar for baker's yeast?

I'd like to do an experiment on what concentration of sugar would be best for fastest yeast fermentation. I'm thinking to put some active dry yeast into different concentrations of sugar water and ...
0
votes
1answer
66 views

Can I use lye as a leavener instead of baking soda?

I'm interested to try to make waffles using a concentrated lye water instead of baking soda as a leavening agent. I have three questions related to this subject: Would this potentially make my ...
0
votes
2answers
29 views

Should i fridge my expiring meal bars by best used by date?

I got some unopened meal bars, which are best used by today. It's package doesn't say keep in fridge. Is it ok to put it in bedroom with heating? Or keep it in fridge?
0
votes
0answers
10 views

Are my patially green and budded potatoes safe to eat? [duplicate]

I got some potatoes. Some are partially budded, some are partially green. Are they safe to eat?
2
votes
1answer
27 views

Will egg whites still whip after being in the fridge overnight?

I'm making ice cream tonight and chiffon cake tomorrow. I need egg yolks for the ice cream and whites for the chiffon cake, will my egg whites still whip if they are kept overnight in the fridge?
9
votes
2answers
1k views

What is it in frozen food that makes chefs so mad?

Gordon Ramsay's number two complaint (we know the first...) is that the food was frozen. But I am confused about the specifics. Does he mean the meat was not thawed before cooking? Does he mean that ...
5
votes
1answer
415 views

Eating raw fish: what are parasite infection risks really: how big?

I make sushi often, and i never use sushi-grade fish...i simply buy fresh fish from the market. I know the requisites of frozen for 20 hours etc., but I know for sure there are many restaurants in ...
1
vote
0answers
37 views

How can I tell if my palm oil is rancid?

I've purchased a sustainable brand and have read about it's nutrition and use. It was stored in a cool, dark cupboard and I haven't used any yet. I opened the jar last week and it has a sharpish ...
0
votes
2answers
54 views

Catering our daughter's wedding [duplicate]

My husband and I will be catering our daughters wedding. It's a very simple ceremony with about 120 to 130 people. An afternoon wedding with the reception right after. My question is how do you figure ...
0
votes
0answers
21 views

How many large marshmallows equals 2 cups of mini marshmallows [duplicate]

I have a recipe calling for 2 cups of mini marshmallows but I only have large ones. How many large marshmallows equals 2 cups of minis>?
0
votes
1answer
30 views

Mastrad Orka pancake spatula

Where can I purchase the Mastrad Orka pancake spatula? it has a curved silicone blade about 8" long and 1" to 1 1/2" wide with a nice silicone handle. Some websites indicate this item discontinued. ...
2
votes
3answers
83 views

When to season popcorn?

I enjoy snacking on popcorn, and i recently found out you can pop it without losing flavour in the microwave. I have always seasoned my popcorn after popping, but i am not really sure what is best ...
2
votes
0answers
45 views

How does the choice of vegetable ratio and processing steps influence the taste of mirepoix?

There are sources on the internet, but each one touches only one or two areas and some contradict each other. For example they say "two parts onions for other veggies" but videos always show equal ...
0
votes
1answer
49 views

Can I use agar as a coagulant to make homemade tofu?

Good tofu is really hard to come by where I live, especially silken tofu. I want to try making my own tofu. There are tons of recipes online. BUT, some of the coagulants (gypsum, or nigari) are also ...
1
vote
2answers
86 views

Dough whisk as a substitute to a mixer or wooden spoon

I made a short bread recently(it was my first try at baking) and the recipe said that I should use a wooden spoon. My question is this: could I have used a dough whisk instead of a wooden spoon? ...
1
vote
1answer
45 views

im doing kimchi but no rice wine available

I made kimchi at home.and I can't find that sour taste and smell as it ferments.maybe because rice wine is not available.can I use the regular vinegar or apple cider?
0
votes
0answers
14 views

Mayo-Herring in fridge [duplicate]

I make a non-dairy cream sauce out of mayonnaise and sugar that I use for my standard pickled herring. My wife is nervous that the pickling agent causes the mayo to go bad rather quickly, even though ...
0
votes
0answers
12 views

How long can microwavable dinners containing meat and cheese be left out of the freezer for? [duplicate]

I purchased some microwavable Stouffers with Salisbury steak and macaroni and cheese. Unfortunately I left them on my kitchen counter over night without remembering to place them in the freezer. They ...
0
votes
0answers
89 views

Jicama moldy on the outside but white inside, is this safe to eat?

My jicama has mold on the outside. If I cut off the outside part, the inside part looks okay. Can I still eat it?
0
votes
2answers
54 views

How do I prevent opened canned tuna from going stale?

I want to start buying those big tuna cans to save on costs, but I know that after one day at the fridge opened tuna becomes stale. It loses its tangy flavor and gets a rubbery texture. Is there a way ...
0
votes
0answers
14 views

How long do mushrooms stay good? [duplicate]

I brought some stuffed mushrooms home from a very nice restaurant how long can I keep them on the counter or in the refrigerator before they go bad?
0
votes
2answers
119 views

What is the real risk of salmonella with modern food cleaning standards?

I was always taught that chicken and eggs, if consumed raw, will lead to salmonella 100% of the time. In my experience I have found this to be patently untrue (not surprisingly). While I always ...
14
votes
5answers
1k views

How close are store bought broths and stocks to the real thing?

Many of the sauces I wish to make require broth or stock. I quite fear the preparation which requires lengthy cooking and dedicating more precious storage space for the finished ingredient. Is using ...
2
votes
0answers
59 views

Using liquid nitrogen for tenderizing octopus?

I recently had an idea to try and rapidly break down the "rubberizing" connective tissues in octopus using a different method than the tried and true boiling or hammering. It is well known that ...
1
vote
0answers
63 views

Does soaking fries in vinegar before blanching work better than blanching in vinegar water?

Does soaking fries in vinegar before blanching work better than blanching in vinegar water? Acidity de-activates pectinase, so it should toughen up the outside, while leaving the inside intact to ...
0
votes
3answers
68 views

How can you maximise the shell life of milk in milk bags, after having opened them?

My grandmother buys milk bags as they cost less, stores each milk bag in a pitcher as such, but can drink only 1/4 of the milk bag daily. So after opening each bag, she must close and fasten the milk ...
24
votes
11answers
5k views

How can vegans alleviate the effects of spicy food?

It's well-known that if you eat spicy food, you can neutralize the flavor (and thus stop your mouth from burning like a forest fire) by drinking milk. This is due to casein. Simply drinking water or ...
4
votes
2answers
145 views

Substitute for Chinkiang vinager

What can I sub for Chinkiang vinegar? It is for a dressing recipe I found. Just don't want to go to the store
0
votes
1answer
35 views

Cooking a 5 pound pork sirloin roast [duplicate]

Put a 5 pound pork sirloin roast in oven at 175 degrees F for two hours. Then turned up oven to 350F for two hours. Is it safe to eat?
0
votes
1answer
52 views

How can I reheat oats in the minimal time without microwave?

I warm up steel cut oats I cooked and stored in the refrigerator. To warm the portion I use 4x the portion's size in water. I.e. for 50gr I use 200gr water. This takes me 15 mins. Is there a faster ...
1
vote
3answers
36 views

Can I reduce a prawn/shrimp broth

I have a freshly made shrimp broth. Onions, parsnip, tomato paste and white pepper corns along with shrimp shells. ...
1
vote
0answers
24 views

can I safely pressure can potatoe soup w/milk in it?

Can I safely pressure can potato soup with milk in it? I made potatoe soup and would like to can it for later use. Problem is I already put milk in it. Do I have any alternative ways to preserve it? ...
10
votes
3answers
3k views

Why do BBQ sauce recipes specify that you must cook the sauce?

Most BBQ sauce recipes specify that you cook them, why is this? Would it not suffice to just mix the ingredients together as they will be cooked when you use the sauce on the grill anyway?
0
votes
0answers
28 views

Uncooked Pickled Fish: Can I recook it?

I made pickled salmon a few days ago. I clearly did not cook it enough before pickling it for four days in vinegar. It is basically raw and completely falling apart. Can I recook it now, or is that ...
3
votes
1answer
42 views

When should I add diced vegetables to a pie, and how long to cook them for?

Earlier this week I cooked my first meat & potato pie. It was quite good, however I felt that it lacked a little depth, and also seemed like a meager portion for the amount of meat that I used. I ...
3
votes
4answers
98 views

Does commercial sour cream still contain live bacteria?

Does commercial sour cream still contain live bacteria? A family member cannot consume them, so I am looking for a way to recognize sour cream without live cultures.
0
votes
1answer
32 views

Does creme fraiche contain live bacteria in the same way that yoghurt does?

Is crème fraiche 'live', like yoghurt is? Or is it 'inert?'
0
votes
1answer
29 views

Liquid Layer above Melted Chocolate

Recently I was experimenting with bakers chocolate. I proceeded to add some butter and continued to mix until smooth. Afterwards, I added a small amount of whole milk and the chocolate didn't really ...
0
votes
2answers
37 views

Portable ways to daily grind & powder/ paste 8-9 overnight soaked & peeled Almonds while traveling?

Portable ways to daily grind & powder/ paste 8-9 overnight soaked & peeled Almonds while traveling? Portable/ Light while Traveling: May lack access to large food processor/ mixer/ grinder ...
0
votes
0answers
49 views

Making Bread From Pizza Dough

My kitchen and I started to mess around and make loafs of bread from our pizza dough. Last night I loaded up a hotel pan with dough, and baked it for a little over an hour at 350. I let it rest and ...
2
votes
1answer
27 views

Marinating venison?

I have tried again and again to find a good solution to marinating venison as it never turns out right because of the natural jucies. So what is the correct process of doing this or what should i use? ...
3
votes
3answers
84 views

Sushi in lunch box? Sushi rice preservation

I want to make maki rolls for my 10 year old's lunch box. As I will be making the sushi rice the evening before, I will be refrigerating it until the next morning when I will do the maki rolls with ...
2
votes
2answers
61 views

Where to buy football/quenelle/shell-like scoop/mold/mould [food presentation]?

Some places serve rice in a football/quenelle/shell-like shaped scoop/mold/mould for food presentation. It's consistent at many teriyaki places so I suspect it's something you can purchase. I've ...
1
vote
1answer
75 views

Seasoning a wok, have I burned on the factory oil?

I have recently purchased a new wok, it is a standard carbon steel one (Hancock/LondonWoks). I cleaned it in the sink using soap and water and then heated some water in the middle and coating started ...
2
votes
2answers
110 views

Is it possible for a potato to catch fire after 10 minutes in the microwave?

Yesterday on reddit a user posted this picture of a potato: He said that he followed an online recipe. He put it in the microwave for 5 minutes, turned the potato, and put it back in for 5 more ...
2
votes
2answers
68 views

Which cream should I use for cream sauce?

I was making a cream sauce last night to put over tortellini. My choices of cream at the store were heavy whipping cream and half and half. I used both and it turned out watery. Which should I have ...
0
votes
4answers
131 views

How do I cook large quantities of sliced bacon?

This question is pretty straightforward. Are there ways to take a sliced slab of bacon (i.e. a whole large package) and effectively cook all the slices to be used in standard scenarios, like ...
4
votes
5answers
106 views

Is there such a thing as “sweet” carrots?

These days I am trying to get my wife to eat her carrots. Usually we are just boiling them, and adding some spices and butter. But she swears that she used to eat sweet carrots, but she can't say how ...
1
vote
0answers
28 views

Portable lunch ideas [closed]

I was thinking about cooking my lunch early in the morning (6 or 7 AM) and then taking it with me and consuming it outdoors (around 1 PM). The reason for this is that I will be spending about 8 hours ...

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