0
votes
1answer
68 views

Flavored Vegetable Cooking Oil

Can I flavor cooking oil with black pepper? I had French fries from a restaurant that tasted like they black pepper. Delicious. I asked the person serving them if they used a flavored oil, but he ...
2
votes
1answer
106 views

How can I prevent my honey cake from splitting open? [duplicate]

I've made honey cake pretty often, and it almost always splits open in the middle. Why does that happen and how can I prevent it? Edit: attaching a picture of the cakes I just made Basic recipe ...
0
votes
4answers
87 views

Vegetable “jam” with salt instead of sugar

My bread baker has a program for preparing jams. The recipe says to put 3 cups of fruit with 1 cup of water and some lemon juice. This tastes great and it is also preserved well for over a year. Now ...
6
votes
6answers
309 views

Cheesier Cheese Sauce?

I'm trying to make some nacho cheese sauce. As the recipe calls for milk, I think the overall cheese flavor is getting diluted. I'd like to make my cheese sauce taste really cheesy. I'm going to try ...
0
votes
2answers
223 views

if you put a dead animal in the freezer, wrapped in a plastice bag, lay the dead animal on top of the other

if you put a dead animal in the freezer, wrapped in a plastic bag, lay the dead animal on top of the other food in the freezer, can the smell of the dead animal contaminate the other food in the ...
3
votes
1answer
209 views

What is the real difference in lo mein, chow mein, mei fun, and chop suey?

Prompted by the question How to cook Lo Mein? and some of the answers regarding types of noodles, I started wondering what the real differences are in the 4 named dishes. I know what the ...
4
votes
1answer
144 views

Are vegetable (or coconut) oils more common used for frying and cooking than extra olive oil or it is a myth? [closed]

People suggest to use coconut or other vegetable oils (e.g. Sunflower oil) for frying and cooking, because heat destroys the oil where toxicological relevant compounds are formed, but it seems that ...
4
votes
4answers
865 views

How to cook Lo Mein?

I just moved to China and I would like to cook some lo mein ( chinese noodles ), this is the easiest way to get some veg. food here :) The lo mein I bought are not the fresh ones but the dry ones. ...
1
vote
1answer
112 views

How to authenticate food products?

I recently encountered some sellers trying to pass off what probably was counterfeit food at my supermarket. The counterfeiting was easy to detect. Some products had labels that were faded and not as ...
21
votes
2answers
3k views

I bought Mainland's vintage cheddar, it tastes… stale?

Normally I bought a cheddar slice, which I've been eaten since child. It has a smooth and milky taste. This time I wanted to try something premium so I bought the pricier, but same kind of cheese. ...
1
vote
1answer
61 views

can shortening be used to replace lard in baking bread?

I have a bread recipe that calls for lard. Is it possible to replace it with shortening and still get the same soft texture in the bread.
2
votes
1answer
94 views

Can I sterilize homemade mustard jars in the oven?

I make home made mustard and sell at market stalls. It's been interesting - and growing. I am trying to fine tune my process. The mustard is a fermented product (can be sitting doing its thing for ...
4
votes
3answers
101 views

Brined chicken - too salty

I brined chicken breasts overnight. When I grilled them they were too salty to eat. Any suggestions for the ones I brined and froze?
7
votes
3answers
315 views

How to peel, cut and prepare prickly pears without getting the thorns in your skin?

Peeling the cactus pear fruit, or better in known in some grocery stores as the prickly pear (or Tuna, Indian fig) can be painful, because of thorns on it. The skin of the fruit is covered in tiny ...
0
votes
2answers
176 views

Should I fry the chicken first or should I pressure cook it first?

I fried the chicken breast in the oil till its surface was brown and then I pressure cooked it. The result was hard chicken. I found it quite difficult to chew. What should I do next time to make it ...
4
votes
1answer
353 views

Toads with a flat batter-y

At the weekend I made Toad in the Hole. I put some sausages in a glass dish in the oven at about 180 centigrade. Then I followed my usual batter recipe which is: 100 ml milk 100 g plain flour 2 eggs ...
5
votes
2answers
353 views

Why is fish not considered as meat?

While reading a thread on cooking.SE an old question popped into my head: I am an Asian and had no problems with dishes with both meat and “fish”. But some of my elder German friends say that meat and ...
1
vote
2answers
111 views

Is putting meat in the fridge to marinate necessary?

I watched some cooking videos and sometimes I see that in order for the pepper, salt, sake, or whatever go into the meat, the meat needs to be put in the fridge, even for 30 minutes. Why is that? Is ...
4
votes
1answer
168 views

How did Cardinal Mazarin give name to a Swedish cake?

Mazarin is a classic Swedish pastry, well known in neighbouring countries as well in lots of variations. It seems that - as one with a bit of historic background may guess - it is of French origin. ...
7
votes
4answers
2k views

Chinese alternative to Olive Oil?

I'm actually in china and here olive oil is expensive and difficult to be found. I need it to fry slightly onion/garlic for ex. to prepare tomato sauce. What can I use as alternative?
1
vote
3answers
71 views

Evenly sauteing green beans

I like to saute green beans. In case it matters for answering, I saute them in canola oil and soy sauce. I always end up with some of my green beans perfectly sauteed, some overdone and some not ...
0
votes
1answer
74 views

What is the optimal steep time for cold-brewed coffee?

When cold-brewing coffee (such as a Toddy) at room temperature, what is the best steep time. Would a 1 or 2-hour steep time yield a decent cup of coffee? Does anyone have any research on caffeine ...
2
votes
3answers
137 views

Chosing 2 pans - the most versatile solution

I'm mot a noob cook, but it's the first time I'm buying myself a proper kitchenware. I have a hard time deciding which frying pan would be the best form me. In fact I'm pretty much set on buying 2 ...
6
votes
4answers
1k views

Why does oil burn when put into a hot pan?

I was trying to make the scrambled eggs based on the answer found here. I set my stainless-steel pan on the burner and set the burner about halfway between medium and high. After the panned warmed on ...
1
vote
2answers
89 views

Food Safety Question - Refrigerator Temperature

The temperature in my refrigerator has suddenly increased and seems stuck at 55 degrees (12ºC) no matter how I set it. Clearly something is wrong but it's Sunday and I can't get anyone out to check it ...
0
votes
1answer
43 views

What are the effects of salting a thin steak that's grilled on a pan?

What are the effects of salting a thin (1/4" to 1/2") beef steak right before being seared on a pan, compared to not salting at all? (there are no other spices used, salt or nothing). Does the ...
0
votes
2answers
110 views

What are the benefits of whisking when making muffins?

What are the benefits of whisking when making muffins?
2
votes
1answer
80 views

How can I make the most of this stewing hen?

For the longest time, I've been keeping my eyes open for a stewing hen. I make very good Chicken and Dumplings, and I've always heard that I could make it really great if I could just get my hands on ...
0
votes
0answers
14 views

Does braised chicken get dangerous if left cooling in the oven for 12 hours after cooking at 300+? [duplicate]

Does braised chicken get dangerous if left in cooking pot in oven for 12 hours after finished cooking (at 300+ for over two hours) while it cools -- it was still warm after 12 hours and the pot was ...
1
vote
1answer
51 views

What cooking techniques depend on controlled temperature between 100 and 120 degrees celsius?

Many preparation techniques rely on controlled temperature. Sous Vide, Chocolate making, etc. I am trying to identify specific techniques that have their range in 100 to 120 degrees. For example, ...
2
votes
1answer
65 views

When *brewing* Irish coffee in a drip coffeemaker or French press, do I need to use more Irish whiskey?

Back in the early 1980's I received a very nice coffeemaker as a gift. (Okay - it was very nice for the 1980's.) There was a small recipe booklet that came with it that had a great recipe for Irish ...
3
votes
1answer
137 views

Brining multiple chickens

I'm attempting to brine multiple, however I am confused as to whether my brine will be sufficient. When I usually brine a single chicken I measure the weight of the water that I am going to use and ...
4
votes
1answer
114 views

Making baking powder substitute with baking soda and powdered citric acid (Experiment Results)

I have no baking powder, but I do have baking soda and powdered citric acid. Can these be combined to substitute for 1 teaspoon of baking powder? If so, how much of each would I use?
27
votes
1answer
1k views

Why does my glaze soak into my doughnuts?

I fry up some yummy doughnuts and let them cool. Shortly after glazing them, I notice that the glaze has soaked into the doughnuts. How can I prevent this from happening?
3
votes
2answers
811 views

Can alcohol and salt lengthen the shelf life of vegetables in room temperature?

My refrigerator is small, so often I have to keep some vegetables outside the refrigerator, in room temperature. I was wondering, whether spraying alcohol and/or salt around the vegetables can help in ...
3
votes
1answer
80 views

What is the correct mixing method for this kind of batter?

I made a pie according to the following instructions. While it did turn out good, I'm not sure if the mixing method is sound. It called for beating two eggs with sugar until white and fluffy. Then, I ...
4
votes
1answer
117 views

What is cold-pressed honey?

I've heard mention of cold-pressed honey - what does that actually mean? Would it make the honey any different? Honey isn't pressed like olive oil.
7
votes
2answers
189 views

How can I make my Oreos crispy again?

Someone1 didn't re-close the Oreo bag properly, and now the remaining cookies are kinda... not-quite-crispy. They're not soft, but they have this chewy side to their crunch. If these were ordinary ...
2
votes
1answer
140 views

Is it okay to slow cook sausage casserole without pan frying the sausages?

We haven't got an oven/hob at the moment due to kitchen refurbishments and I'm currently slow cooking sausage casserole in a 2.5L slow cooker. There's about 6-8 thick sausages in there all cut up into ...
3
votes
1answer
106 views

Shore caught crabs

I caught 4 small shore crabs (green crabs) yesterday and took them home to eat. They were alive in the bag until I got home and I out them straight into the freezer (no cleaning or boiling etc). They ...
2
votes
1answer
391 views

Is the lettuce inside the wilted outer leaves still good?

At the vegetable market, I noticed some sellers cutting away the wilted parts of lettuce, to sell much smaller, but green portions. I wonder if they are cheating me, or if that is normal procedure. ...
10
votes
4answers
2k views

Is all bee's honey the same?

At the supermarket, I found many different brands and varieties of honey. Each came from a different place, but most were marketed based on flower-type. I bought a few different brands, but could not ...
3
votes
3answers
141 views

Short-term bread storage

I bought all kinds of bread today (Thursday morning), pitas, whole-wheat rolls, a kind of challa-looking thing. The best before is about five days time. They're for consumption on Friday night and ...
5
votes
1answer
93 views

How long Pasteurized Eggs can be refrigerated?

I routinely pasteurize eggs in batches of 12 so if I don't have time for a full breakfast in the morning, I crack a few open in a glass of milk with some protein powder. The approach I've been using ...
0
votes
1answer
81 views

Comparable ingredients in butter and mayonaise

What ingredients (all) are shared between butter and mayonaise?
2
votes
1answer
162 views

What makes lye food grade?

I've been looking around for lye to make pretzels and found few solutions for food grade lye. I want to continue using lye in my baking and would like to make my own lye going forward. The process ...
1
vote
2answers
73 views

preserving leftover cooked rice from Chinese takeaway for processing in a cold salad afterwards

When getting Chinese takeaway, We never eat much of the normal cooked rice that goes with it, always opting for an extra dish of fried rice and/or noodles. My mother usually makes a cold salad the day ...
7
votes
6answers
1k views

Cooking and storing rice for a whole week

I work long hours and my commute to work is about 2 hours long, when I get home, I basically grab a bite to eat and sleep. Recently though I have learned to cook a big portion of a meal to last me ...
2
votes
2answers
89 views

Does tempered chocolate remain tempered and only needs liquefying?

I tempered a few bars of chocolate yesterday and it was a successful experience. Then I stored the remaining in the fridge. If I liquefy it, is it tempered chocolate and can be used as desired or ...
0
votes
1answer
51 views

Storing butter for longer than a month [duplicate]

I have had unsalted butter in the fridge for a while and used it from time to time. Now I realize that's it's been there for many, many months. It tastes fine but is it safe to keep it longer than a ...

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