2
votes
2answers
60 views

Is it really necessary to wipe the powder off of dried kombu?

I looking not to waste time and product experimenting. What are the consequences of leaving the salt / glutimate / etc mixture on kombu when, say, making dashi?
2
votes
2answers
55 views

What temperature should “simmer” be for candying fruit?

I want to make Candied fruit more efficiently, and all the recipes I have found say basically "bring simple syrup to a boil, then lower to simmer with the fruit/peel in until translucent" So my ...
3
votes
1answer
64 views

Why is my dough not very stretchy?

I have tried simply dough recopies for potsticker wrappers or dough's slightly more involved like corn tortillas and no matter what, whenever I press the dough for shape it doesn't keep form and just ...
3
votes
1answer
109 views

Worried about dangers of rotten food (including smell)

Today I found out I had rotten food (bread and meat) inside a closed (I think) container inside a bag. The bag had been smelly but I couldn't find the source until today. I immediately threw it away, ...
4
votes
2answers
164 views

Sour tasting bamboo

What is the best way to remove or alleviate the sour, briny taste of canned bamboo shoots? I've tried soaking in cold water for several hours (changed water every hour). I've added salt one time, but ...
17
votes
1answer
4k views

Why is expired frozen chicken safe to eat?

It seems to be a widely held belief that that freezing chicken, and then defrosting, cooking, and eating it much later (well past the expiration date) is a perfectly fine thing to do. What makes it ...
7
votes
3answers
2k views

Stir fry - garlic burns if I put it in first, what am I doing wrong?

I read everywhere that I should put garlic first in the oil for a stir fry. However, whenever I do this the garlic burns into little brown chunks. What's the proper amount of time for letting garlic ...
0
votes
1answer
107 views

Why doesn't deep frying 'wet' the food?

If I placed bread crumbs in a pot of oil to deep fry and then take it out, it comes out crispy and not 'wet', although they are drenched in oil initially? But if I place bread crumbs in boiling ...
1
vote
3answers
181 views

What can I use instead of butter for Jamie Oliver's steak recipe?

Jamie Oliver had a steak recipe that was fairly simple: Season (salt/pepper/olive oil) Dry pan (no oil in the pan) on heat Fry a minute+ on each side, flip several times When browned, rub the ...
2
votes
1answer
64 views

what to use in place of marjoram in vegetable soup

What can I use in place of marjoram in vegetable soup? The recipe already calls for oregano.
0
votes
0answers
28 views

whats the best way to bottle home made condiments and spice rubs? [duplicate]

A jar of harissa made by me just exploded at a friends house, why would this happen?
3
votes
1answer
43 views

Does method of coagulation matter when extracting ricotta from whey?

I'm wondering if it matters whether you start from acid alone (lemon, vinegar or citric) vs something like acid + rennet. So the whey left over from making paneer, vs the whey left over from making ...
6
votes
2answers
77 views

Is there a way to forestall vanilla bean marrow falling to bottom of crème?

Every time I make use of vanilla beans, specifically the seeds contained in the pods, the seeds fall to the bottom of whatever it may be that I am making. I was wondering if there is a technique to ...
5
votes
1answer
157 views

What is the US equivalent of “Joint of Sirloin”?

Wanting to make a roast for dinner tonight. The recipe is a British one calling for 1.5Kg of 'joint of sirloin' but I think the butchers in America call it by 'where' on the sirloin it is. The ...
0
votes
0answers
57 views

Chocolate fondant vs. liquid chocolate cake

What is the difference between chocolate fondant and liquid chocolate cake? They are quite similar and visually indistinguishable.
4
votes
1answer
112 views

Is candle wax and cheese wax the same thing?

I hope to preserve the cheese I make in wax alla Gouda but the books keep talking about cheese wax. Is this a special kind of wax and if so what is the difference between it and regular wax? Also is ...
0
votes
0answers
39 views

Massaman Curry with indian spices

edited for clarification: are there any indian recipes that has similar ingredients and taste-profile to Massaman Curry (lemongrass,tamarind,fishthingy etc) but with more spice than Thai Massaman ...
0
votes
1answer
65 views

What is the difference between chocolate flavor cocoa powder and drinking chocolate?

Both contain low fat cocoa and chocolate flavor as ingredients. What would be the real difference between them in terms of taste and usage?
2
votes
3answers
61 views

can you cool manicotti noodles off completly before stuffing

Can I cool off the manicotti noodles completely before stuffing them?
1
vote
1answer
29 views

Choux pastry What to do when I make a mistake with it [closed]

if I add my eggs too quickly while making choucroute pastry by hand what action should be taken
2
votes
1answer
55 views

Espresso machine has to warm up halfway through pulling a shot

I've had my espresso machine for a little less than a year. It's a DeLonghi EC155. It heats up fine (I assume so - a green light that means "ready" turns on, and I've followed the instructions and let ...
0
votes
2answers
97 views

Breadcrumbs or flour when greasing and dusting a cake form?

I unthinkingly followed a recipe for a type of chocolate cake where it said to dust the cake form with breadcrumbs after greasing. Unsurprisingly the toasted breadcrumbs were clearly visible on the ...
-3
votes
1answer
74 views

Is spicy chicken by default buffalo chicken?

I visited a Pizza place(Pieology) that had "Spicy Chicken" on the menu as a topping. I figured it would be similar to spicy sausage and have some type of red pepper added for a bit of heat. Rather it ...
2
votes
1answer
152 views

How do you fry chicken, so that oil doesn't explode on your shirt?

I love chicken, and I love to fry it. The problem is that the hot oil explodes, and it gets on my clothes. I already have a cover for my pan. The problem is that I need to turn chicken upside down ...
0
votes
1answer
22 views

Does anyone know of a source of goat parmesan in the New York Area or a farm in New York that produces it?

I read in a previous Q that someone had subbed goat parmesan for regular. I am looking for a farm source in New York State or nearby.
1
vote
1answer
38 views

Does using dark corn syrup instead of light affect the white color I usually get making fondant?

The recipe calls for light corn syrup but I couldn't find light corn syrup and would like to use dark instead. Does it affect the color I get at the end (before adding icing colors)?
6
votes
1answer
186 views

How can bitterness from dried mushrooms be avoided?

A couple of times I've made the mistake of adding the liquid used to soak dried mushrooms back to my broth resulting in a horribly bitter taste. The top answers here and here make no mention of ...
2
votes
2answers
128 views

Cooking eggs on cast iron

When making scrambled eggs in my cast iron skillet, I find the eggs look "grimey" after they are cooked like the seasoning is coming off. Am I not cleaning the pan correctly? Does it need to be ...
1
vote
2answers
92 views

What went wrong with my cookie dough?

This is my latest attempt at making chewy cookies. I used: 220 g butter, melted 200 g brown sugar 100 g white sugar 320 g all-purpose flour 320g 1 whole egg + 1 yolk I don't understand why ...
1
vote
0answers
42 views

How do I find a recipe for the New Years Treat of Kozenach?

Many years ago (at least 50) my dear Babuska and Auntie used to make something called "Kozenach" on New Years Eve. At the stroke of midnight our entire family would drink champagne and eat this ...
2
votes
1answer
66 views

is it okay to wash vegetables by soaking/submerging?

I go on frequent long-term road trips, and I don't have access to running water during those times. Is it okay to fill up a bowl of water and just stick the vegetables in there and rub them, take them ...
2
votes
3answers
56 views

Getting seasoning into a roast

I'm getting into braising a lot of pork and beef roasts. Standard routine: pick cuts with more connective tissue, sear on all sides, then into the oven with seasonings, herbs, veggies, and liquid (I ...
0
votes
0answers
33 views

Cookie dough crust

I want to make a dessert using a sugar cookie crust (1 Pillsbury 16.5oz roll), and a mixture of 1 1/2C butterscotch chips, 1 8oz pkg, cream cheese (softened) and 1C heavy whipping cream mixed together ...
6
votes
2answers
205 views

Is this chicken safe? silkie chicken edition

First off, I am a pastry chef, and my first thought is, when in doubt, toss it out. I have very little experience with chicken. I am also obsessed with trying new things, in this case silkie chicken. ...
2
votes
1answer
67 views

Why did my pork center cut loin turn out tender but tasteless?

Why did my pork center cut loin turn out tender but tasteless? First I marinated the meat for two hours with a mixture of balsamic vinegar, olive oil and Italian seasoning. Then pan-seared it to ...
1
vote
1answer
55 views

substitute for shiso leaf in umeboshi makizushi

I would like to make umeboshi makizushi, but I don't have access to shiso leaf which is traditionally paired with the umeboshi. Is there any acceptable substitute for the shiso that is more readily ...
4
votes
4answers
188 views

Benefits of boiling meatballs before frying them

I was watching a cooking show yesterday where the chef used a process I have never seen before, without explaining why. I've been wondering about it and can't come up with a satisfactory answer, which ...
5
votes
2answers
1k views

Is a jug of milk left out for 12 hours at room temperature safe to drink? [duplicate]

I left milk out in a jug, bought brand new, for twelve hours. Is it still safe to drink?
1
vote
1answer
51 views

What can I do to make my Cheese & Onion Pie freeze well?

Here is my Mum's recipe for what she called Cheese & Onion Pie, which was a favourite of mine as a child, and I continue to make occasionally to this day. Boil some chopped potatoes until soft. ...
5
votes
2answers
122 views

term for the fact that's easier to mix 2 things if the amount are different

I am asking this for a friend because we cannot find the answer in google (but did learn a lot about cocaine, dj mixers, bread, concrete and ligers). Seems like there must be a ...
4
votes
4answers
211 views

How do I cook sticky rice/glutinous rice in my rice cooker?

I would like to try and recreate the sticky rice (aka glutinous rice or sweet rice) as I often find served in a kratip at my local USA Thai restaurant. I already have a rice cooker - the Hamilton ...
4
votes
1answer
97 views

How should I make jam out of coffee cherries or coffee cherry husks?

I would like to make a jam (or perhaps more like a preserve/conserve or even marmalade; see this question for distinction) out of either the entire, whole coffee cherry (a.k.a. coffee berry; beans ...
2
votes
0answers
56 views

Chalky smell in bread dough?

The last batch of challah (bread) that we made had a very chalky undertone and aftertaste. This time, the dough has a faint smell of the chalk (we didn't bake it yet). The flour has no odor and was ...
1
vote
0answers
71 views

How do I carve a 2D Betty Boop cake?

Help! This is my first 2D carved cake and I am very frustrated. Do I need to have the cake stacked and dirty iced or dry stacked to carve? I know to freeze the cake but I hate to make all that ...
0
votes
1answer
82 views

Packed meat unrefrigerated storage [duplicate]

I have a 1kg beef brisket, still in store packaging, sitting at room temp for 24 hours. Is it safe?
2
votes
2answers
78 views

Grey mushroom cream sauce - why so dark?

I've attempted making an Alfredo sauce many times in the past: With flour+butter, without, many different recipes that none have achieved an actual white color. The mushrooms and onion tint the whole ...
2
votes
1answer
31 views

Hand made pasta with wholemeal flour

I made some pasta using wholemeal flour instead of white flour. My ratio was one egg to 100 grams of flour. However, I noticed the following things when making it. It took a good half hour (and ...
0
votes
0answers
23 views

Machine ground wheat flour vs hand ground wheat flour

My question is based on this concept: The proteins (enzymes) denature at a specific temperature. This paper says that plant proteins denature at 50 - 60 degree celcius. As far as my knowledge ...
0
votes
2answers
104 views

Bread dough doesn't keep its shape

I've just made some 50/50 loaves using a biga. The taste is quite good but I'd like the crumb to be more open. The biggest issue is that while raising the dough tends to "spread" rather than rise. ...
0
votes
1answer
58 views

How to make a glorified homemade New York deli dinner [closed]

It has been requested that we host a Seinfeld-themed dinner. I was thinking soup Nazi, but one of our guests is allergic to seafood (no lobster bisque). I'd rather not spend all day in the kitchen. ...

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