0
votes
0answers
20 views

How to increase oven spring? [duplicate]

I would like to ask if making a moister/wetter dough will promote oven spring? Since the presence of steam helps oven spring, I wonder if adding water will aid this. However I also know that too much ...
0
votes
1answer
81 views

Are the NAAN flatbread {from simply chef} ok to eat without warmed up in the microwave or oven?

So I was getting something to eat. I didn't think they had to be warmed up. So yea is it safe to do that.the ingredients are enriched wheat flour, wheat flour, niacin, reduced iron,enzyme,ascorbic ...
-2
votes
1answer
44 views

Is there a reliable source for clean dry beans?

When I clean and sort a cup of dry beans it takes a long time and I find myself discarding a good tablespoon of dirt, rocks and beans that don't look right. These are beans purchased in 1 pound ...
0
votes
0answers
63 views

What does it mean when chia seeds are bitter?

I have bough some chia seeds in bulk and when I add liquid their gel have a bitter, almost chemical taste. What does it mean (bad quality? stale?) and how can I get rid of it (if that's safe)?
0
votes
0answers
12 views

Safety of meat marinade [duplicate]

I understand the safety issues of ANYTHING coming into contact with raw meat, but is it safe to reuse raw meat marinade if it has been kept frozen?
6
votes
2answers
106 views

How to achieve a flexible consistency on ice cream? (photos attached)

I'm an amateur ice cream maker. I've tried to emulate this ice cream without success: it is thick and flexible; the texture reminds me of melted marshmallows yet it´s not overly sweet. It's so ...
0
votes
1answer
54 views

Brining Pork Turns Meat Grey

I brined a boneless pork chop in 4 cups water 1/4 cup Kosher Salt 1/4 cup Sugar for 18 hours. When I pulled the meat out there were some spots that looked slightly off color and grey. I was ...
0
votes
1answer
75 views

How long is too long to presoak grits?

I presoaked 1 C of Quaker Old Fashioned grits last weekend, but didn't get a chance to cook them. They have been in the fridge all week in the same water. Is it possible that anything inimical has ...
0
votes
0answers
6 views

blueberry sauce [duplicate]

I am making homemade blueberry sauce and want to know how long I can keep it refridgerated. The recipe calls for frozen blueberries, sugar, cornstarch, water, lemon juice and cinnamon.
2
votes
2answers
112 views

How do I remove a sheet cake from a pan?

I am trying to create a double layer 12 X 17 inch sheet cake. How do I get the cake layers out of the pan and placed one on top of the other in whole pieces without crumbling? I am using parchment ...
1
vote
1answer
98 views

May I use cacao butter in place of coconut butter?

I'm out of coconut butter and am making fat bombs that call for coconut butter. I have plenty of cacao butter on hand. Can I use that instead? Thanks!
1
vote
2answers
44 views

What causes odd off-flavor/smell in tofu?

I have found this only very occasionally in Tofu. (Maybe about 3 or 4 times, ever: that would be something betw. 5-10%?, I imagine) I don't think the Tofu is spoiled since the date is fine, and it ...
0
votes
0answers
30 views

Can I cook (boil) vegetables in the same pot two times in a row without washing the pot? [duplicate]

If I cook a bunch of different vegetables in the pot, is it safe to just get them out of the pot and fill the pot with water for the next round of cooking a bunch of vegetables? I know there are ...
1
vote
1answer
44 views

Dutch savoury spices and herbs

My family has been trying to work out my late Dutch grandmother's soup recipe since she lost it to dementia. If you have any ideas on herbs and spices to try to get the taste right we'd really ...
3
votes
0answers
73 views

Steamer with single vent instead of bottom holes

My family has owned a stainless steel steamer for a long time with a single raised vent to let steam into the upper compartment. It's great because there's no way for food to get into the bottom ...
3
votes
1answer
167 views

How do you stop limes from drying out?

I bought a bag of limes and decided to leave them out on the table in a bowl after the last bag dried out in the fridge. They also dried out super-fast in a very few days. Should I keep them in a ...
1
vote
0answers
51 views

Need to replace my “Bean Pot” what should I look for?

I have this 5 quart, aluminum nonstick pot. It is my go-to pot for candy making (fudge, toffee and brittles), jams and jellies. It also gets used for stews and chili. The non-stick finish is ...
2
votes
2answers
76 views

Caramel with their 3 stages (liquid, soft, chewy): What is the key difference when cooking?

I want to know what is the extra step that make the difference between: Caramel Sauce; Soft Caramel; Chewy Caramel. I will take Christophe Michalak recipe: 100 g sugar; 100 g cream; 20 g butter....
0
votes
0answers
55 views

Baking on a rocket stove

I'm wondering if it is possible to bake on a SilverFire rocket stove, ie. by attaching a metal box to the top, or any other way? I have researched it- Google search, YouTube etc, but can't find any ...
2
votes
2answers
117 views

Caramel sauce tastes too sugary what went wrong

I tried a recipe to create caramel sauce, where the instructions were basically slowly heat sugar to 350F / 176c then take off heat, add cream, put back on heat, then mix and it's ready. When ...
6
votes
1answer
139 views

How to make Frozen french fries

I'm a takeaway owner and for the past two weeks I have been trying to make my own frozen french fries. But the results are very bad, my fries either stick along like lumps or they get too soggy when i ...
0
votes
1answer
68 views

Equivalent tomato products: paste, sauce, puree, diced, whole

Doctor says low sodium so now I have to make my own tomato sauces ( pizza, spaghetti etc ). So I look up a bunch of recipes online to decide what to add and in what proportions ( using no salt added ...
1
vote
2answers
35 views

Homemade frozen pizza dough

I like to use the commercial frozen pizza doughs to make pizza, like for example Tizeo's. The problem is that my doctor has told me to cut out sodium. I used to make my own, but then I would have to ...
1
vote
3answers
144 views

Italian meringue deflated after adding sugar

I've only ever made French meringue prior to this, and I've only ever used whole, separated eggs. In this case, I used egg whites out of a carton (probably should note they were only a few weeks shy ...
1
vote
1answer
59 views

How to scale up pudding recipe 10x?

I am trying to make a 10X recipe of a cooked pudding. It uses flour and corn starch as a thickener. I scaled up the ingredients proportionally, but it is not as thick. Any recommendations on how ...
1
vote
0answers
31 views

Cooking pizza in tiny gas oven with pizza stone

I currently have a tiny gas oven to cook with this summer and I like to cook a lot of pizzas, but I have always cooked them in standard electric home ovens. I have been doing some reading here and ...
4
votes
1answer
194 views

Is rice supposed to be eaten with chopsticks?

This question is about cultural norms and tradition. In Asian countries, is rice intended to be eaten with chopsticks? I heard this is a western misconception, as rice is too hard to pickup with chop ...
0
votes
0answers
41 views

What's the basic technique for long braising of pork?

I boiled 1kg chunk of pork 12 hours: first boiling 45 min 8 h at low heat 45 min boiling low heat now some hours I am not sure if this was a good strategy. I know there's no single "right" ...
0
votes
1answer
68 views

Kosher alternative for blood sausage

The title explains it all, is there a kosher substitute for blood sausage?* Blood sausage is not kosher due to the inclusion of blood, the consumption of which is forbidden by Jewish law.
3
votes
5answers
147 views

Can “Canning” be achieved with “vacuum sealed” bags?

Upon reading the question If I vacuum seal a food product like beef stew then boil it in the bag, would it keep un-refrigerated? and the answer provided http://cooking.stackexchange.com/a/69423/6279 I ...
1
vote
1answer
98 views

If I vacuum seal a food product like beef stew then boil it in the bag, would it keep un-refrigerated?

I'm wondering if after vacuum sealing something then boiling it, if that would act as sterilization allowing the product to remain safe without being refrigerated.
0
votes
0answers
16 views

What's the intrinsic advantage of using a dutch oven? [duplicate]

I'm currently developing a no-knead, straight-to-the-oven technique for bread making. The style of my bread is a plain boule, formed and proofed over an oven tray, sprinkled with a bit of water, and ...
0
votes
1answer
47 views

To finely spray a thin layer of warm liquid Coconut Oil?

Online, I've been seeing these metal, glass, poly/ plastic bottles that are said to keep & spray cooking/ edible oils. Let's assume the oil is warm & liquid, not cold & frozen, which ...
0
votes
1answer
28 views

Skin on black bean soup

Sometimes when I make black bean soup it forms a skin. Why is this? Ingredients are: beans, olive oil, salt pepper, garlic, cayenne pepper, and cumin.
1
vote
1answer
69 views

What is a Tin of Tomatoes? [duplicate]

My recipe calls for a small tin of tomatoes plus another tin of tomatoes. Is a small tin of tomatoes equal to a 14 1/2 oz size can of tomatoes and the tin of tomatoes equal to the 28 oz size can or is ...
2
votes
1answer
48 views

How long do refrigerator pickles keep?

I pickled zucchini slices last summer with plenty of vinegar, sugar and spices and still have some jars in my refrigerator. They look fine but I wonder about bacteria etc. Thanks
2
votes
2answers
98 views

Should I cook in the old carbon steel skillets I just bought at a flea market? And can I use them for campfire cooking?

I just bought two carbon steel old pans, numbers 43 and either 6 or 9 (orientation?), at a flea market. One of the skillets has a lot of burned on flaky black very hard something - outside, mostly, on ...
0
votes
0answers
19 views

Cooked hamburger [duplicate]

I cooked hamburger and onion about 7:00 P.M. One night to freeze and use later, after it cooled a bit I put it in freezer bags and laid it on the counter to cool before putting it in the refrigerator ....
1
vote
1answer
115 views

How to store Curry Leaves for many days?

I've used polythene bags and they remain good for at-least 3- 4 days. Then the leaves are becoming dark. How can I store them for at least one/two week(s)?
1
vote
2answers
171 views

How to remove alcohol taste from vanilla extract?

I bought Kirkland pure vanilla extract from Costco and it has a very strong taste of alcohol. I'd like to mix it into drinks, but it is really overpowering. Would boiling out the alcohol remove some ...
1
vote
0answers
32 views

Discolouration of Sushi Rice

In our sushi rolls with plain cucumber - the sushi rice seems to get a black discolouration around the cucumber after a few hours stored in the fridge. Any ideas as to why and how to prevent it?
0
votes
2answers
118 views

Difference between tzatziki and Indian mint dip (mint chutney?)

What is the difference between a tzatziki dip and an Indian mint dip? Aren't both just yogurt and mint? Or o is the difference that tzatziki also has some cucumber in it? Also, while tzatziki looks ...
1
vote
1answer
45 views

Converting frozen hash brown patties from oven cooking to stove top

I have some store brand frozen hash brown patties that only show to cook them in the oven. They have to cook at 450 degrees for 15 - 20 minutes, and it is 80 degrees outside. Can they be cooked in a ...
0
votes
0answers
26 views

How should I store sunchokes for 4 months in a hard freeze?

I've seen that sunchokes "just want to grow", so I was wondering how I should store them over a long cold winter. This is mostly so I can have seed (community garden) in the spring, but I will also ...
-2
votes
1answer
50 views

Falafel vs onion baji

What is the difference between the way a falafel is made and the way an onion baji is made? It seems both seem to be based on embedding some veggies in flour and frying it.
2
votes
1answer
40 views

How much salt do I use to ferment 1 quart of cabbage?

How much salt do I add to ferment 1 quart of cabbage?
2
votes
1answer
62 views

Which sugar for brining?

I've come across various brining solutions that include sugars: white sugar, brown sugar, raw sugar, etc. Are these sugars interchangeable? Is one sugar more desirable for a certain kind of meat over ...
1
vote
1answer
71 views

Flour Blend for Seoul Chicken?

The chef in https://www.youtube.com/watch?v=CD97u0OUbBo uses a blend of tapioca starch, potato starch, and rice flour for his dredge. Any ideas what ratio would be optimal for getting a crispy wing?
3
votes
1answer
121 views

Is there such a thing as pork stock?

The other day I made this delicious recipe of Bacon Tea. I thought I could make some more with some Pork Stock. When I went to the store to buy stock I found: Beef Stock Veal Stock Chicken Stock ...
1
vote
1answer
47 views

What is the shelf life for candy with fresh butter?

I am making a chocolate covered candy with a center that includes fresh butter, sugar and cookie crumbs. There are no eggs in the recipe. It is not cooked. What is the shelf life before it needs to ...

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