2
votes
1answer
51 views

Cooking Wine in a Gas Oven?

I've got my first gas stove / oven. I'm wondering about cooking wine in the stove. Is it safe at all? I like putting a piece of meat in a all stainless steel pan, brown it a bit on the stove then ...
2
votes
1answer
44 views

Does it matter if I freeze dough before proofing?

I made some pizza dough today and only used 1/3 of it. The other portions I decided to put in the freezer to use later on. I froze them before proofing though. Does this matter? Should I have let them ...
6
votes
1answer
109 views

Filtered or non-filtered soymilk maker?

In the process of making soymilk for drinking it, using it as diary replacement in vegan cooking or preparing tofu, one have to strain the mixture to remove the okara. There are lot of soymilk makers ...
6
votes
1answer
288 views

Pressure cooker rice quality vs high-end rice cooker

I'm considering buying a proper rice cooker, as we've eaten most of the non-stick coating of the cheap one. The forums rave about induction heating, Zojirushi, Tiger, Toshiba RC-18NMF with its ...
4
votes
1answer
63 views

How to honey roast peanuts?

http://m.wikihow.com/Make-Honey-Roasted-Peanuts Here it is mentioned that peanuts should not be raw. Why? When I will put them in the oven, they will get roasted. Why does that link want me to not ...
0
votes
1answer
39 views

Slightly bitter potatoes or onion

I have got the same annoying result a few times now, when making potato gratin, and something known as "french potato cake" in my country (grated potato in frying pan). I believe that it's the ...
2
votes
2answers
55 views

How to roast peanuts for peanut butter?

Do I have to roast peanuts before grinding them or after grinding them? Does it matter? May I roast the peanuts with their papery skin on? What should I expect from the output if I make the peanut ...
3
votes
2answers
80 views

What is a good technique for making candy floss (cotton candy)?

I have a candy floss machine, but I'm struggling to get the floss all together. It just flies around and makes a mess of the bowl. It looks like this: What is a good technique for making a stick ...
2
votes
1answer
58 views

Are sharkfin melon shoots really edible?

I read that the shoots of sharkfin melons (Cucurbita ficifolia) are edible. Isn't that kind of unique for a cucurbit? Is it true that they're edible? Are the mature leaves/vines poisonous?
4
votes
1answer
30 views

How long do sharkfin melons keep?

I read somewhere that sharkfin melons (Cucurbita ficifolia) keep for years, if kept dry. Is that really true? It seems an awesomely long time. I have some seeds on order, so even if no one else has ...
2
votes
1answer
54 views

How much quantity of jaggery can replace 1 table spoon of white sugar?

Assuming the jaggery is of finest quality and is ground. Also, the sugar can be powdered or in crystal form. I just want the same level of sweetness when I replace them with each other.
4
votes
2answers
351 views

I accidentally boiled away most of my soup, what can I do to recover it?

I wanted to reheat my chicken tortilla soup and walked away and forgot about it. When I went back to the stove very little liquid was left in the pot, it was practically all boiled away. I used a ...
3
votes
1answer
69 views

How to prevent cheese and certain other products from stinking up my fridge?

Certain food products have a very strong odor, that may not seem annoying at all when I buy them, but become very much apparent after I keep them in the fridge for a few hours. For example these ...
3
votes
1answer
27 views

Rib Roast Rare standing up or lying down?

I have a 4 inch thick one which I'd like rare. Will it make a difference if I cook it standing up or flat in the pan? And at what temperature? I have an electric oven.
0
votes
1answer
60 views

Replacement for the ring seal or gasket in a blender

I have a Moulinex blender and the seal ring or gasket is torn. I have searched everywhere to get a replacement. is there a replacement or is Oster the only seal rings I can get. Is there a DIY ...
2
votes
2answers
136 views

How can I replace apples with peaches?

I have a recipe for a dutch apple pancake (basically sauté apples, make batter and place in pan, add apples, bake) that I wanted to try with peaches. However, my sister thinks it'll turn out too ...
4
votes
2answers
54 views

Cleaning silver with aluminum

Will the silver get broken down (disappear a little bit) when cleaning silver utensils with boiling water, baking soda and aluminium?
2
votes
1answer
107 views

How long to bake lasagne at lower temerature?

Good Day Seasoned Advice, my recipe states that I need to bake my fish lasagne for 40 min at 180 degrees Celsius. I will go out and want the food to be ready when I return but will not be back within ...
3
votes
1answer
80 views

Putting cure in fry sausage?

We made some venison sausage today. On the packaging for a smoked German sausage, it said do not put cure in if you will be pan frying. I've looked around but I can't find a reason why. We ended up ...
1
vote
1answer
37 views

Is it ok to let vegetables cool before roasting?

Could I boil vegetables now (potato, beetroot etc.) And then roast them a few hours later? This would be convenient, but would it effect their taste, texture etc?
2
votes
2answers
89 views

Smoke alarms go off now that we have a gas stove didn't when we had electric

Our smoke alarms are constantly going off while cooking now that we have had to replace our stove. My wife didn't really like the electric so when it was necessary to replace it, we went with gas. ...
3
votes
1answer
32 views

Boiling vs soaking rice noodles

The instructions on this package of large rice noodles says just soak them for 6-7 min. I did that and then fried them in some oil and soy sauce but they were still too crunchy. I just want to eat ...
2
votes
1answer
63 views

Is it possible/advisable to slice deboned Jamon Iberico on a mandoline?

I am intending to purchase some Jamon Iberico, but I am not confident in my ability to use the knife correctly on the jamonera to produce sufficiently thin slices. I do have a mandoline slicer, ...
10
votes
1answer
283 views

Why isn't glass ideal for the fermentation of sauerkraut?

I last made sauerkraut over 20 years ago, so embarking on it again I did some reading and chose an Alton Brown recipe. He specifically calls for the fermentation to be done in a plastic container. ...
2
votes
1answer
96 views

How to sweeten ganache for a chocolate lining

I'd like a chocolate lining in a banana cream pie, very similar to this recipe. However, I notice in the final pie that the chocolate lining is a little on the bitter side. What is a good way to ...
1
vote
1answer
52 views

One oven dinner

I have a ham that needs to be in a 275 degree oven for 2 hrs. My scalloped potatoes call for a 350 degree oven for 1 hr. Since I only have 1 oven, will the potatoes cook through at 275 if I cook them ...
4
votes
1answer
130 views

Kutya- Ukranian Christmas recipe

It calls for wheat. is wheat germ the same? If I can use wheat germ - the recipe says to soak the wheat in cold water overnight, would this be necessary with wheat germ?
1
vote
1answer
47 views

British “pot” of whipping cream?

In Great Britain, recipes often call for a "pot" of something. Is a "pot" of whipping cream whipped or un-whipped?
3
votes
2answers
96 views

Why does my pizza dough stick to my peel?

I've been experimenting with Neapolitan pizza dough(recipe) and what I would call a normal wooden peel(here). I have run into trouble transferring the pizza from the peel to my baking steel in the ...
1
vote
1answer
78 views

Ideal way to cook a chicken

To get a marinated chicken to be golden brown on the outside, maybe a bit crispy, and tender on the inside, which is a better approach: Cook it on high heat until it browns, then cover it and cook ...
1
vote
1answer
37 views

Which red pepper to use?

I am making clam chowder and the recipe calls for black pepper, salt, parsley and red pepper (1/2 t). SHould I use ground cayanne pepper or red pepper flakes?
1
vote
0answers
11 views

Dry aging at home - is it really possible? [duplicate]

I am thinking to test the process of dry aging at home. I have some questions: What exactly are the processes a piece of meat experiences, in this case, beef, from the time it is slaughtered to the ...
0
votes
2answers
348 views

How is British tea prepared?

Do you add any flavor of British breakfast tea? I need to know how it is prepared; either with or without additional flavor.
4
votes
3answers
141 views

Why should or shouldn't I peel mushrooms?

I've peeled my button mushrooms since cooking with a friend once, who did it, but I've never understood why, if at all, it's advisable. Searching shows a fairly wide range of opinions but I see no ...
2
votes
0answers
28 views

What is the best sugar for sweet short crust pastry?

I am reading an American Pastry & Pies cookbook and they say the sugar granules in sweet short crust pastry stabilize it and recommend using granulated sugar. So does this mean the bigger the ...
2
votes
2answers
73 views

regulating temperature in cheap offset smokers

I recently acquired a cheaply made offset smoker, and-- ahead of the big event-- did a 'dry run' to get a feel for how it behaves. I think my biggest issue will be regulating temperature; the smoker ...
1
vote
2answers
142 views

How do I take the heat out of my chili?

I made chili and it's too hot! If I cook it longer will the heat calm down?
3
votes
2answers
47 views

Fix fudge that is too rich

I've made some fudge from a paleo recipe using almond butter, coconut oil, honey and cocoa powder. Following this recipe, I find the fudge far too rich to eat -- the cocoa requirement was for 6 ...
1
vote
1answer
36 views

Mushroom soup prep in advance

Want to make cream of mushroom soup for Boxing Day (26th Dec). How long can I prepare in advance? Planning to cook the mushrooms in white wine and garlic. Boil than cool and blend so I can just add ...
1
vote
0answers
42 views

Brining rack of lamb

I am making a crown rack of lamb tomorrow, and today to prep I plan on getting some of the trimming done. I went to a new butcher this time around and sadly they left the extra layer of fat on the ...
1
vote
1answer
82 views

Is it safe to microwave Pyrex containers immediately after removing them from the freezer and removing the plastic lid?

I am attempting to bulk prep some frozen convenience food and have determined that a standard Pyrex glass container would be ideal for freezing (non-liquid) meals (think burritos or tacos), but I want ...
1
vote
1answer
45 views

Oil Dates, If a cooking oil has never been open how long past the “Use by date” would be acceptable?

How long past the "Use by date" is cooking oil good for if it has never been opened?
5
votes
3answers
105 views

When is a food considered a delicacy?

I had an interesting discussion today during lunch on when a food can actually be 'declared' a delicacy. Is there someone saying "this is hereby to be put on the delicacy-list", or is this something ...
1
vote
1answer
51 views

How can I extend shelf life of my cakes?

I need to bake a cake and send it over to a friend. It might take 5-7 days for the cake to reach him. What are the possible ways available to extend shelf life at least till the day it reaches him, ...
0
votes
0answers
32 views

Xmas ham on the BBQ

We are hosting Xmas for the first time this year, and our oven is going to be full with turkey and vegetables, so I am hoping to do the ham (half a leg) on the BBQ (with lid down) Is this a feasible ...
0
votes
1answer
64 views

Why do my pancakes taste dry?

I've tried various pancake mixes, and they always taste "healthy" and dry compared with the ones at a good cafe, and I don't mean greasy like iHOP's. What am I missing, fat?
5
votes
1answer
215 views

Simple syrup end result

When making a simple syrup, my ratio was four cups water to three cups sugar, what is the end volume? I ask because i messed up a drink recipe by measuring the next step against the amount of the ...
0
votes
0answers
34 views

Pâtés raw from inside in another oven - how to make them right in this oven?

We used to do different pâtés in one oven, they are always great. For Christmas we can use different oven and, so far, three pâtés were raw from inside. Could you advice what configuration of oven to ...
3
votes
2answers
56 views

Refreezing stock after boiling

Can I safely refreeze stock that I have brought to the boiling point? If so, should I boil it or bring it above a certain temperature for a certain length of time to ensure food safety? Is the ...
3
votes
2answers
113 views

How do I substitute out canned pumpkin pie filling

I have a recipe for a pumpkin french toast bake (think pumpkin bread pudding) that calls for 30oz. canned pumpkin pie filing. I have all of the ingredients for making a pumpkin pie from scratch, ...

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