All Questions
2
votes
2answers
178 views
How to make a proper scone?
I love to eat scones, they are my guilty pleasure, but I can never cook them right, They just become Hockey Pucks, because they are too hard and the size of a puck. Is there any tips with making ...
3
votes
4answers
252 views
Why do Duck eggs have longer expiry than Chicken Eggs?
Duck eggs seem to get about a 6-week extension on their expiry date over Chicken eggs. (the latest pack I bought yesterday expire May 25th, where as the Chicken Eggs at best were Mid-April).
Why is ...
8
votes
2answers
209 views
If salt dehydrates the meat, then why would brining make it more juicy as a whole?
As the title says, why does brining work?
If salting, by osmosis, pulls the water out of the meat, then why is meat considered more juicy after it's cooked?
2
votes
1answer
146 views
What is the best recipe for Chocolate Mousse: with butter or cream? [duplicate]
All the recipes I've got for chocolate mousse say among the ingredients: heavy cream or heavy whipping cream. I would like to know the difference if it exists.
I'm from Venezuela; what other ...
4
votes
4answers
282 views
What is the basic technique for making tea with teabags and a mug?
I am pretty old with no culinary knowledge whatsoever, but last week I learnt to make my first cup of tea! I have been practising it over ever since and been making slight changes to technique with ...
3
votes
3answers
277 views
What ingredients can be used to make fried rice slightly sweet?
I regularly buy fried rice from my local takeaway and I would like to recreate something similar. It is slightly redish in color (that's most likely chilli, but might not be, as it's not too hot) and ...
2
votes
2answers
93 views
Brining…at high temp?
I read that brining makes meat moister by causing protein cells to absorb water from the brine via osmosis (Wikipedia) So I thought, hmm, why not kill 2 birds with 1 stone: brine + slow-cook ...
2
votes
1answer
104 views
Are there any Oven only or Stove-Top only Cast Iron Recipes?
So im still an intro cook, and this really isn't lazyness more than curiosity...
But every "pot roast" or "beef stew" aka "Rustic" recipe that you'd think would go in a cast iron pot is always seared ...
6
votes
2answers
302 views
How to add flavouring ingredients to steamed or boiled veggies?
I'm a newbie cook from to prepare the nightly dinner for my wife and I. I usually have a meat and stream or boil sweet potato, corn, Brussels sprouts, asparagus or broccolini.
It occurred to me that ...
0
votes
3answers
147 views
Why are standard cast iron maintenance practices compatible with food safety?
How on earth is not washing a cast iron with soap not harmful? Since even if you wash it good with hot water and Salt, wouldn't there still be a possibility of harmful bacteria and such left in the ...
1
vote
1answer
106 views
Cast Iron to Fridge?
More of a safety question, but im a beginner cook and I made Chicken and Potatoes n Such in a Cast Iron Dutch Oven.....Let it sit for about 30 minutes and then put it in the fridge.
Is this unsafe? ...
2
votes
1answer
114 views
I left creme fraiche out of fridge for 2 hours it turned bad
How long can you keep creme fraiche out of the fridge before it gets spoiled
5
votes
2answers
111 views
Microwaved Rice, its not fluffy
In the student dorms I'm limited to a microwave. So I microwave the rice, put in a colander and drain it. But the rice is not fluffy, tried different rices but it just doesn't texture right.
What am ...
1
vote
2answers
211 views
Making yogurt without heating milk?
Most recipes for yogurt indicate that you should eat/boil the milk, then cool it.
Is it possible to skip this step, and use milk straight from the fridge? Would the result be terribly different?
-8
votes
1answer
130 views
how to stretch white chocolate to make truffles? [closed]
I have several bars of real white chocolate. The ingredients on the chocolate bars are, in the following order: Sugar, cocoa butter, milk, soy lecithin, vanilla
There is no veg-oil listed in the ...
0
votes
1answer
57 views
What is the name for a dish similar to chili but with no chili peppers or related spices and some very non-chili ingredients?
I made something the other day and I'm not sure what you'd call it. I softened some onions, celery, carrot, and garlic in olive oil; browned some ground venison in with the veggies and oil; added ...
2
votes
2answers
767 views
How to cook baby octopus?
I bought some marinated baby octopus that I am cooking for dinner in about 2 hours. This is the first time that I ever bought it and have no idea how to cook it. The instructions on the packet, just ...
3
votes
3answers
411 views
how to use ktc pure coconut oil?
I bought a bottle of ktc pure coconut oil but as far as I can tell, it is in solid form and not liquid as I sort of expected. How can I use it?
In case anyone has used it, is the oil going to cause ...
1
vote
3answers
231 views
How do I reverse engineer a recipe? [closed]
I often see TV shows, for example on the Food network, which showcase a restaurant. They will have a particular recipe which they make, and specify some of the ingredients but of course not in the ...
2
votes
3answers
156 views
how to get rid of the raw tomato smell from tomato sauce
Im making marinara sauce with crushed tomatoes, and no matter how much seasoning I add or however long I cook it down, the smell of raw tomato is still in the sauce. Does anyone know how to get rid of ...
1
vote
1answer
64 views
Will roasted pistachio nuts keep well in freezer?
Will I ruin roasted pistachio nuts(still in shell) by freezing them? If not, any advice on how to best freeze whole in-shell roasted pistachios?
4
votes
2answers
155 views
Do raisins have a maximum shelf life?
I have a box of raisins in my cabinet that have been there for many years. Should I discard them or can they still be salvaged for use in baking or cooking?
7
votes
3answers
242 views
What is “pizza crust yeast”?
Someone gave me a bunch of envelopes of pizza crust yeast, "specially formulated for pizza crust". The packets also say that no rise time or proofing is needed, and that it's "NOT recommended for ...
4
votes
1answer
103 views
What is the equivelant of 1 teaspoon of vanilla extract in Organic Vanilla Bean Paste, is it teaspoon for teaspoon?
I would like to start using Vanilla bean paste in some of my recipes. I usually use Madagascar Bourbon Vanilla extract and wondered if the measurement was the same i.e. 1 teaspoon vanilla extract = 1 ...
0
votes
1answer
84 views
How to avoid cinnamon sludge in a beverage?
When you grind up cinnamon (say in a coffee grinder) and use it in a drink, it ends up producing this thick sludge.
You can only prevent the sludge from forming if you leave it very course. Why does ...
0
votes
3answers
124 views
My cooking pot keeps smoking
The cooking pot just keeps smoking when I put it on the element and I don't understand why because I used it on my moms stove before without any trouble. But when I put the temperature to MAX it ...
2
votes
3answers
142 views
Pepper mill - which color and length?
I've decided to get myself a pepper mill and it'll be a manual Zassenhaus but I'm not sure about the length and color. I'm thinking about 18 or 24 cm but I guess it simply comes down to what you feel ...
3
votes
2answers
179 views
How can I make mocktails that actually taste like non-fruity cocktails? [closed]
My partner is a teetotaler and I have oral allergy syndrome, which means I am allergic to almost all raw fruit juices.
We want to try making some mocktails that we can both drink that actually ...
2
votes
3answers
130 views
Will flavors marry in compound butter if given sufficient time to rest?
Edit: I plan to actually do a blind taste test to put this question to bed and satisfy my curiosity. If anybody wants to beat me to it, please feel free.
If you make a salsa (for example) and store ...
5
votes
2answers
99 views
How long to cook seafood in paella?
This recipe for seafood paella says to add mussels, prawns, squid and monkfish to the paella pan 5 minutes before finishing, stir and then cover with a lid.
I made this twice and I have never been ...
2
votes
2answers
172 views
What are the benefits of making butter at home?
I've recently realized how easy it is to make your own butter at home (thanks, SA!). Are there any significant benefits to this as opposed to buying butter in the grocery store?
I do not have access ...
6
votes
1answer
135 views
When is is necessary to par bake a pie crust?
I am making small pies (in muffin tins!) for a party. I plan on pre-cooking the filling (ground beef and veggies), then finishing the pies at the location. Would it be helpful (either for transport ...
2
votes
7answers
177 views
What kind of onions for dal?
I'm making dal for the first time and have all of the ingredients below, but I can't decide whether to use white, yellow (vidalia), or red onions. I have all three in stock.
Here are the other ...
2
votes
1answer
177 views
How do you make Paillets Feuilletine?
Paillets Feuilletine, dried caramelised crepes. I have looked and cannot find any method for the making of this product. As it is in many of my books and recipes but not readily available in ...
2
votes
2answers
148 views
Why do some foods have to be cooked only when the pan is really hot?
I like fried rice. When I try to make it myself, though, it never turns out the way restaurants make it. Restaurant fried rice almost has this sort of "smell-you-can-taste" that's not directly part of ...
3
votes
2answers
501 views
how do you cook calamari/squid and avoid making it tough
having a hard time with this seemly simple 'snack'.
The calamari and squid is usually given to me by my neighbour (seafood monger). It's frozen and a mix of baby octopus and squid rings, no label.
...
3
votes
1answer
67 views
Why does melted asiago impart a strong numbing mouthfeel?
I've put asiago in a couple dishes as of late (mac and cheese as well as a risotto) and always tend to get a strong taste accompanied by an almost ... numbing sensation in the mouth. Is this normal of ...
2
votes
1answer
79 views
What is a good bread recipe for light bread, but able to be shaped?
I've started this thing for Easter where I bake bread and mold it into the shape of a bunny. Last year the bread turned out really hard and was hard to eat.
How can I be able to shape it but have the ...
1
vote
4answers
175 views
Is free-range veal available in the US?
I found a great looking recipe that calls for ground veal. Is there free-range veal or "rose veal" available here in the U.S.?
4
votes
1answer
106 views
How can I save crumbly cookie dough?
I found a recipe online that required making cookie dough from scratch and then wrapping the cookie dough in wax paper and refrigerating for 2 hours. I made the cookie dough and it was way too crumbly ...
7
votes
1answer
179 views
How do Crispbread manufacturers use so few ingredients?
I'm curious if anyone is familiar with how the major Swedish crispbread manufacturers like Ryvita, Wasa, Finn Crisp, etc., manage to produce those crackers with ingredients lists as short as "rye ...
4
votes
2answers
90 views
Should I peel Boskoop apples for a pie?
We have the question about peeling apples for a pie, and the accepted answer is "depends on the apple".
I seldom make desserts involved baked apples, so I am not well versed in the baking cultivars. ...
7
votes
2answers
289 views
What is a good substitute for ground veal?
I found a great looking recipe that calls for ground veal. What other meats would be a reasonable substitute for flavor and texture for ground veal besides the obvious ground beef? Lamb?
3
votes
0answers
63 views
I am wondering if I could interview you about different desserts for a feature article [closed]
I am doing a feature article for a school project and I was wondering if I could interview you about different deserts. PLEASE HELP!
Thank you.
2
votes
1answer
255 views
How do I know when quiche is finished cooking?
Whenever I've cooked quiche, it's been in a round tin of around 10-12 cm diameter. I've used 5-6 eggs along with other ingredients like chicken and vegetables.
After it comes out of the oven, I find ...
3
votes
2answers
137 views
Why would I want to use the creaming method in waffles?
All good chemical leavened waffle recipes I have had (the ones from New best recipe, Bittman, etc.) instruct me to melt solid fats before adding them to the waffle batter. I only once tried a recipe ...
1
vote
1answer
55 views
How can I tweak this (US) Southern themed cocktail? [closed]
It periodically falls to me to produce thematically-sound cocktails for wife's Book Club meetings. Tomorrow, we are serving the Southern Discomfort (for 'Gone Girl'):
2 oz blood orange juice
1 oz ...
1
vote
2answers
207 views
How can I clean these brown iron stains in my pot?
I use a big aluminium pot to boil water. I think the water contains iron because after 4-6 months, the inside of the pot is full of brown stains. The colour is just like ferric. There are lots of ...
5
votes
2answers
87 views
Will dried buttermilk react with other ingredients in dry mix with oil, stored in fridge?
I would like to make a (dry) pancake mix in a large batch, and then store it in the fridge. I have done this before with no problem, and would now like to do the same thing, but add dried buttermilk. ...
3
votes
6answers
312 views
What is the ingredient in bakery Italian bread that give it that great taste
I have looked in many different recipes and tried different things ie, brown sugar, diastatic malt etc and have gotten pretty good at breadmaking but I can't duplicate that taste of a bakery made ...
