0
votes
1answer
81 views

Buy Omega 3 eggs in bulk?

I maintain to a high protein diet and consume a lot of eggs. No, seriously, a lot of eggs. I want to make the switch to Omega 3 eggs but I'm not really able to find these in bulk through your average ...
2
votes
1answer
56 views

Pyrex pie plate on hearthstone

I recently read that one of the methods for keeping the (non-blind-baked) bottom crust of a pie from getting soggy is to preheat a baking pan with the oven and bake the pie on it so the bottom crust ...
1
vote
0answers
96 views

How to get the most chili flavour out of a chili pepper?

I always find myself enjoying someone else's chili dish whether its curry, Mexicana pizza etc, more than my own. It's not the burning sensation that's lacking but more the chili flavour. What are the ...
2
votes
0answers
46 views

Bavarois Issues

One of my assessment dishes is a bavarois. Now I am having a lot of trouble, my first one turned out amazing, second was a flop and so was my third. My third one, the custard set in th fridge, before ...
2
votes
1answer
76 views

Does pre-packaged spaghetti sauce need to be cooked?

My daughter-in-law and I both prepare our spaghetti dishes with pre-packaged spaghetti sauce, bottled or canned. We both add it to browned ground beef. I use it as a base - to which I add sauteed ...
2
votes
1answer
62 views

Purple garlic color change [duplicate]

I bought a bag of peeled garlic cloves as a convenience(I know, shame on me) I stored the unused cloves in the fridge and the began to show purple areas on the cloves. I don't think this is anything ...
1
vote
1answer
71 views

Can I do Chow Mein without rice wine nor substituting it?

I mistakenly bought "rice wine vinegar" instead of "rice wine". Now I am missing this ingredient from the recipe but I still want to do it. I could replace with red wine but I guess it's not a good ...
1
vote
0answers
45 views

Black mold inside Misto oil sprayer collar

There is some black mold I can see inside my sealed Misto internal clear plastic air collar that is just below the sprayer and around the sprayer tube when the sprayer mechanism is unscrewed. I ...
1
vote
1answer
107 views

Tarragon: French vs Russian vs Mexican

In this question about tarragon lookalikes on the gardening stackexchange, I asked about whether I have grown a tarragon lookalike or whether tarragon can be tasteless if grown improperly. I added an ...
2
votes
1answer
65 views

Creme Brulee did not set, can I fix?

My Crème Brulee did not set. Recipe: 2 cups heavy cream 6 egg yolks 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/2 cup light brown sugar Directions Heat cream in heavy saucepan just ...
12
votes
1answer
1k views

Why is rice parboiled? And how does parboiling change rice?

I have recently been using raw rice at my home. I have noticed that the non-parboiled rice sticks to each other while parboiled rice does not given the same amount of cooking time. My questions: ...
5
votes
1answer
165 views

Why is honey heated and filtered for normal markets?

The honey which we get in the markets is of utterly low price as compared to raw honey. As we all know that this honey is heated at great temperatures and filtered. My question is then why is honey ...
4
votes
2answers
66 views

Which is a better option for making dosa batter. Indian mixie or US blender?

Moving to US next week planning to avoid the Mixie as it weighs almost 3 kgs . Which is the best option in blenders for making soft batter and chutney? I have got few recommendations like Osterizer ...
2
votes
1answer
73 views

What can I use as a substitute for grated coconut in heavy syrup?

I have a Latin American recipe that calls for grated coconut in heavy syrup. Apparently, you can commonly buy it in cans in Latin America, but not here in the USA. Can I substitute some mixture of dry ...
2
votes
1answer
59 views

Is there a way to revive an old potato?

I was making mashed potatoes the other day and one of the potatoes I had was a little old. It was not as firm, and was slightly wrinkled than the potatoes I'd just bought. I didn't use it at all. Is ...
0
votes
1answer
42 views

Vegan ice cream has chalky texture

I made vegan ice cream for the first time. The recipe: 350 g peeled bananas, frozen 100 g raspberries, frozen 100 g coconut cream 50 g agave syrup I put everything through the high speed ...
2
votes
1answer
116 views

How do I tone down onion sharpness already in the chicken salad?

How do I tone down onion sharpness already in the chicken salad? It asked for red onion, which I didn't have so I used the only thing I had, shallot. I used far less than indicated. I have already ...
1
vote
2answers
59 views

Are curd and sour cream typical middle-eastern food?

I keep going to restaurants around my city (São Paulo) where in certain days of the week, some of them serve middle-eastern food. Curiously, there's always a whitey cream that some of the restaurants ...
3
votes
1answer
50 views

Why yoghurt comes out different every time?

When I make yoghurt at home the result is different every time even though I follow exactly the same procedure: Bring a gallon of milk to 85°C Cool to 43°C Add yoghurt culture from the previous time ...
1
vote
1answer
57 views

Creating a specific cream for a cake?

My grandma used to make a waffle cake with chocolate cream filling, Romanian/Hungarian/Russian style. My mom is trying to recreate it, without success. But she doesn't exactly know how to make the ...
0
votes
0answers
46 views

Salt curing duck breast

I made a salt-cured duck prosciutto according to the recipe in Charcuterie. It was covered in salt and refrigerated for 24 hours and then hung out to dry for 7 days. The book recommends storing at a ...
0
votes
1answer
114 views

Why are avocados so expensive?

Avocados are in my opinion one the most loved fruit in the world. I live in South Africa, for a ready ripe avocado you would easily pay between R25 (1.61 usd) and R40 (2.58 usd). For a South African ...
2
votes
1answer
90 views

Is it feasible to smoke meat with spruce needles?

I am thinking of constructing a makeshift smoker and smoke some meat out in the woods this weekend. When burning spruce needles they produce a lot of smoke; is it suitable to smoke meat with spruce ...
1
vote
1answer
46 views

Alternate seafood for etouffee

Last week I made etouffee for the first time, and it came out pretty good. Unable to find crawfish or raw shrimp, I used pre-cooked cocktail shrimp, which worked but was a little bland (and the ...
0
votes
1answer
73 views

Why is a glaze applied to the top of a hot cross bun?

I am making hot cross buns and wondering why the buns have to have a glaze... Any scientific answer or is it just because it's nicer?
0
votes
0answers
58 views

I burnt rice in a pressure cooker, do I need to throw my pressure cooker away now? [duplicate]

I made the mistake of NOT ADDING WATER to some brown rice in the pressure cooker! I was listening to an audio book and well....it wasn't a good a idea to split my focus like that! The inside bottom of ...
15
votes
1answer
2k views

My applesauce has fermented, is it safe to bake with?

I don't have access to refrigeration, so I use applesauce as an egg substitute. I have a plastic can (it's got a metal & rubber lid like a Mason jar but the container is plastic) of store bought ...
3
votes
1answer
64 views

Freezing a frittata

I'm hoping to make a frittata to last a few days to take to work for lunch. Am I able to freeze it, if so are there any ingredients that do not freeze well and I should avoid putting in the ...
0
votes
0answers
88 views

Why does my milk bottle lid have two dates

I'm living in Switzerland at the moment. I've just come back from a short holiday and realise I've left some milk in the fridge. The top oddly has two dates. One marked a which was yesterday and one ...
3
votes
1answer
69 views

Corned Beef, Cabbage vs. Reuben - Multipurpose?

Good evening, all. Quick, specific question here (something too esoteric for most cooking sites I checked): I have ~2.25lb of Corned Beef Brisket (Point Cut)", fresh & vacuum-sealed with spices ...
0
votes
2answers
77 views

Advice on two-tier cake and height

What is the recommended height of cakes when making a two-tier chocolate mud cake? Or to get a decent height, should I make (as an example) two shallow nine-inch rounds for the bottom layer and two ...
1
vote
2answers
69 views

Why did my ricotta cheese did not completely melt in the Alfredo?

Today I sauteed a quarter cup mushrooms in 3 tbsp butter and added 250ml cream. Everything was set for me to add the ricotta and finish the Alfredo, but it only partly melted. Beyond a certain point, ...
0
votes
0answers
61 views

Ham left out, over night fully cook low in my house was 60 degrees [duplicate]

I left a fully cooked ham out for 16 hours when I realized it I refrigerated will it still be ok to cook.
2
votes
0answers
45 views

Can I cook/eat unhulled malted barley? [closed]

I've got a small bag of whole barley malt intended for brewing beer. After doing a bit of reading I'm getting conflicting information. Some say the outer hull in not edible, while others say it is ...
0
votes
1answer
22 views

Can beef bourguignon be halal? [closed]

I'm preparing for the next master chef and want to show off. But I only eat halal. Can it be prepared without alcohol, bacon and cream?
1
vote
1answer
136 views

How to make my scrambled eggs more yellow?

I make a very simple scrambled eggs combining two eggs with a knife of cream cheese. Sometimes I've had this and it has been a warm yellow colour. Other times it has been a pale white colour. My ...
12
votes
1answer
332 views

Which side of the baking paper should face up?

My baking paper has two sides: one waxy looking silky-feeling side, and one clean looking side with more friction when you run your finger over it. Which side should face up against the food? I've ...
5
votes
1answer
151 views

Safety glasses in the kitchen: why are these not common place?

A long time ago in high school, we used to have "home-ec" (short for home economics classes), which also involved some hands-on-cooking. No one needed to wear safety glasses (even though one does ...
1
vote
1answer
57 views

Water turned brown

I put water in a stainless steel pot and a strainer on top and put spinach in the strainer to steam it all for a delicious quiche, but the water turned brown. Why does this happen? I know someone ...
0
votes
1answer
50 views

Heating ham/cooking hashbrown potato casserole in same oven

I have to heat my spiral sliced ham at 275 for 2 hours. My hashbrown potato casserole needs to cook for 45 minutes at 350. I only have 1 oven--what is the best way to cook these 2 items so they are ...
3
votes
2answers
101 views

To salt or not salt broth for use in recipes?

Many recipes call broth, but broth recipes often omit salt and pepper or in some instances require only a small amount. My question is this: when a recipe, let's say risotto for example, calls for ...
3
votes
1answer
62 views

Why did my almonds burn instead of caramelizing?

I tried to make caramelized almonds yesterday with the following recipe: heat 300 grams of sugar with 80 grams water. When mixture reaches 125 degrees Celsius, add the almonds. The almonds would ...
0
votes
0answers
26 views

When potatoes are part of, say, Bacalao, why aren't they boiled into a mash?

If I boil potatoes for an hour or more they invariably turn into a mash. Why doesn't this happen if the potatoes are part of Bacalao that is left to simmer for a lot longer?
1
vote
2answers
70 views

Why is the milk used in latte steamed and not boiled?

Does it make a big difference in the flavor of my latte if I boil the milk, versus steaming it?
1
vote
1answer
44 views

Why did the skin of my tomatoes fracture after a few days in a refrigerator?

I purchased a bunch of red tomatoes on a twig a few days ago, and put them in a plastic bag in my refrigerator. When I opened the plastic bag five–six days later, all the bottoms of the tomatoes ...
1
vote
1answer
31 views

How much Omega-6 does sprat have?

I'm not sure if this is the right place to post this, but I couldn't find this information, I looked for two days. How much omega-6 do sprats have, does anyone know?
2
votes
1answer
78 views

Tempering chocolated fail!

I've tried several times to temper chocolate and every attempt has been unsuccessful. I can't figure out what I'm doing wrong. I purchased quality couverture chocolate thinking that was the problem ...
1
vote
0answers
24 views

Dulce De leche as a macaron filling

as a follow up question, I'd use dulce de leche (Slow Cooker Dulce De Leche) for the macaron filling, how do I milden its sweetness? Could I mix it with melted dark chocolate for example, and will it ...
0
votes
1answer
85 views

Roasting beef and lamb roasts together

Can I roast @ 200 degress both a rib roast and a leg of lamb in same oven together without flavors transfering
1
vote
1answer
31 views

Can I use Maida atta instead of plain flour for breading?

So guys I want to make a dish called Crispy Chicken Burger patties and in the recipe it is prescribed to coat the chicken in plain flour to make it crispy so I wanted to ask if I can use Maida atta as ...

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