0
votes
0answers
41 views

Desalting my nuts [duplicate]

I accidently bought a large, bulk-sized pack of heavily salted cashews. I am unable to eat them due to the high salt content. I've tried mixing them with unsalted cashews but it intersperses extremely ...
0
votes
0answers
25 views

can you eat mince that's been frozen for 3 years [duplicate]

I have mince in the freezer for 3 years. Its been frozen but its still in the package( plastic) is it safe to eat
2
votes
1answer
94 views

Is lemon rind supposed to feel sticky when being grated?

I was grating lemon rind for a lemon cake and noticed that it left a sort of sticky film on my hand. Is this normal or does it suggest that the lemon was not fresh? My other question was about ...
0
votes
1answer
45 views

I added too much corn starch into my potato cutlets what do I do

I wanted to make a dough so I added cornstarch in my potato cutlets dough and now it taste like flour.
0
votes
0answers
40 views

Does sugar give moisture?

I have seen a discussion regarding a replacement for sugar in brownies to give moisture. Does sugar give moisture when baking?
2
votes
2answers
48 views

water bath processing for jam

When I am canning jam, after filling the jars, can I process the filled jars in a boiling water bath in two batches, or must all the jars be processed immediately after filling?
2
votes
1answer
119 views

What is a mild detergent?

I recently obtained a dehydrator, and the instructions say for cleaning you have to: "Simply soak the trays in warm water with a mild detergent for several minutes" Can someone please define ...
0
votes
1answer
57 views

Chicken characteristics

How would you describe the texture, smell & taste of chicken. Im doing a hospitality course at tafe and i'm finding it difficult to find the write description, any ideas ?
3
votes
2answers
80 views

Lamb Rotisserie - whole thing in flames

Today I cooked lamb on a BBQ with hood and rotisserie. I adjusted the burners to keep it at about 130C. The lamb was boneless leg roll, prepared by my butcher. After about an hour, the fat caught ...
2
votes
2answers
81 views

Is it safe to eat a cake with semi spoiled lemon rind?

I made a lemon cake and used a little bit of lemon rind. I had the lemon in my fruit basket for around a month, it still had it's shape and colour so I thought it was alright and decided to bake a ...
5
votes
4answers
459 views

What temperature should I serve salami at?

I have recently found out that certain foods are meant to be served at certain temperatures. I really enjoy salami, but I normally eat it from the fridge. Is it meant to be served chilled, at room ...
2
votes
0answers
55 views

Accompaniment for salty soup? [closed]

I've made a soup that has a fairly salty, this is by design. The taste of the soup has turned out well. What I'm looking for is a good accompaniment or palette cleanser to counter the salt but ...
1
vote
1answer
45 views

Using baking powder versus self rising flours and corn meal

Everything I bake with baking powder is bitter. If I use self rising flour or corn meal there is no bitter taste. So why do so many recipes call for baking powder?
0
votes
0answers
28 views

Can I get pre-gelatinized starch in the UK?

Do you know where I can get pre-gelatinized starch in the UK? In the USA, the thing to buy is apparently "Instant ClearJel" but it doesn't seem to be available in the UK. I have found "Ultratex" in ...
2
votes
0answers
57 views

Can one get quality whipped cream by putting only 250 ml (1 cup) whipping cream into a half litre (1 pint) NO2 whipper?

I just bought a 500 ml whipper (Mosa), which is designed to take up to 500 ml whipping cream and a single NO2 cartridge. I'm not sure I want that much whipped cream available to my family at all ...
0
votes
0answers
42 views

Traveling with food just cooked [duplicate]

We were in a hurry to leave or home and had just taken food out of oven.was it ok to travel our should we have gotten it cold first and then added it to a chest with ice. Two he travel, and not going ...
0
votes
1answer
45 views

Coconut water from mature coconut [duplicate]

I recently bought a green, and a brown coconut (different stages of maturation). I drunk the liquid from the green, young one, which is apparently what you are supposed to do, and it tasted terrible. ...
2
votes
2answers
88 views

What are the reasons for sauteeing with fat?

I know it's a basic question and of course it's what I do every time I cook. But I'd like to know in depth what the reasons are and the detail of how it affects heat transfer and chemical changes in ...
3
votes
2answers
82 views

Does it matter what order ingredients are sauteed in?

If I am making a stew say, does it matter if I dump in onions, garlic, bell pepper, tomato all at once or one by one? My speculated reasons are: Giving enough space for each ingredient will allow ...
4
votes
1answer
43 views

Do Liquor Based Extracts Require Sugar?

I have made my own vanilla extract, without sweetener and I am interested in making others like hazelnut, almond, lemon, mint, etc. The recipes I have found call for vodka and sugar, honey, simple ...
3
votes
1answer
59 views

Penne Pasta in bulk

Can you give portion advice for cooking the dry penne pasta for 200? We want to mix the pasta with a meat spaghetti sauce. Is there a general rule for pounds of pasta per 100 servings?
1
vote
2answers
57 views

Non-coconut substitute for coconut cream [duplicate]

I'm planning on cooking a Massaman curry but for someone who really dislikes the taste of coconut. What would a good substitute be? I'm thinking of just using cream instead - do you think that would ...
0
votes
1answer
88 views

Traveling with Cooked Chicken

My family suggested the process of grilling chicken on a thursday, freezing, traveling 8 hours by car (with meat on ice) on Friday, then reheating to serve on Saturday. Is this safe to consume?
2
votes
3answers
136 views

How long can rye bread last?

A while ago, I obtained, on a Friday afternoon, a bag of pareve rye bread from the supermarket. The ingredient listing was: high gluten flour, rye flour, water, yeast, salt The bread was also ...
1
vote
1answer
228 views

Do you have to wash frozen vegetables?

Do frozen vegetables have pesticides on them? Are you supposed to wash frozen vegetables before you cook them and eat them?
4
votes
1answer
62 views

Wok patina; when to redo seasoning?

This is a new carbon steel wok, seasoned on a gas stove with oil and had one stir fry made in it: I've seen other posts where advice was given to let the scratches repair themselves over the many ...
4
votes
3answers
98 views

Does oak aged wine contain vanillin?

"Vanilla" is one of the aromas used when described red wines. I am allergic to natural proteins in vanilla, per Elisa blood test. I am interested to know whether the red wine will contain actual ...
2
votes
3answers
635 views

How to make Jell-O less sweet?

I made a Jell-O last night and it turned out too sweet for me. Is it doable to increase the amount of water used but the same amount of Jell-O powder? So instead of 1 cup of hot water, 1 cup of cold ...
1
vote
1answer
77 views

Can I learn to like more vegetables? [closed]

For me, seeing people enjoying thier fresh made salad in summer is one of the most irritated thing to watch. I'm 18 and there are very few vegetables I can eat without puking. I haven't eaten fruit ...
0
votes
0answers
17 views

What's the ingredients of a crispy breading for deep fried checken and ratios [duplicate]

How can I make very crispy breading fried chicken
5
votes
1answer
121 views

Black tea develops cloudy dregs; how to avoid?

I'm not much of a tea connoisseur*. But I do know what I like — strong, sweet black tea, and lots of it — and at present, the method I'm using is to boil a cup or so of cold water and ...
1
vote
1answer
79 views

Does adding vegetables to your brine add any flavour?

What exactly does adding vegetables to your brine really achieve? Does it add any flavour to your end product? EDIT: Turkey brine and Frozen Mixed Vegetables.
3
votes
1answer
107 views

How can I make curly rāmen noodles from scratch?

I want to make the rāmen noodles from scratch including the pasta itself and not just the sauce. I have found some recipes online that look promising. However, how can I give it the characteristic ...
0
votes
2answers
141 views

Boiling rice - drain or boil off water?

Because different rice varieties have different cooking times, I find it hard sometimes not to over/under cook them. I do it in two ways: Boil off all the excess water, and fluff it with a fork. ...
1
vote
1answer
143 views

Is it safe to leave a broth simmering overnight on an electric stove?

I am trying to cook bone broth in a pot on an electric stove like this one and it needs to simmer for at least a day (so the stove is set to a low temperature). Is it safe to leave the stove ...
5
votes
2answers
120 views

How can I make sugarless chocolate brownies more moist

I am making chocolate brownies without sugar using the following ingredients: cocoa nibs, 1 & 1/4 cups carob powder, 1/4 cup margarine, 125 g flour, 50 g stevia, 1 tablespoon vanilla essence, 2 ...
3
votes
3answers
114 views

Seasoning skillet: What am I doing wrong?

Since two months I have a DeBuyer 28cm skillet from the Mineral B line. Upon buying it I followed the instructions they gave me in the store: Wash it, fry (without oil) a thick layer of salt and oil ...
4
votes
1answer
84 views

What strength of brine will completely inhibit growth of lactobacillus (and friends)?

As per the title. How strong does a brine have to be before it will completely inhibit growth of the bacteria that are traditionally employed to create pickled foods? The backstory is that I decided ...
27
votes
8answers
7k views

Can I learn to like wine?

Wine, especially combined with the right food, seems to be a great deal among gourmets. I'd love to enjoy those highly-praised combinations too, but unfortunately, although I'm 22 years old by now, I ...
1
vote
0answers
72 views

Rust in my Moka Coffee Pot

Hi I have a similar pot (SS Stovetop Espresso Maker) and have been using it extensively. Recently I have noticed a few rust spots in the section where you need to add water. I am a coffee lover, ...
1
vote
1answer
101 views

How to get a brown/burned texture on cornbread?

I am using the recipe here to make oven baked cornbread. The image in the recipe shows a nice brown/burned texture. I was wondering if I have to brush the top with butter or egg to get that texture? ...
1
vote
0answers
37 views

Making vinegar - alcohol and sugar tolerance

I am wondering if my latest batch of vinegar is either too sweet or too alcoholic for the acetobacter to flourish. Are there well known thresholds for alcohol and sugar that acetobacter will tolerate? ...
0
votes
0answers
79 views

what is canned flour's shelf life?

So, I have canned flour from 1991. It's been airtight and in our food storage. There is no bugs and it smells fine, is it good to use?
1
vote
2answers
91 views

Cooking Indian curry with yogurt

So, I've worked with Thai curry before and reviewed the post about "When to prefer yogurt, cream, and coconut milk in an Indian vegetarian dish to make it creamy?" but these seem to be concerned with ...
1
vote
1answer
30 views

Bread machine yeast substitute active to quick rise

Bread machine calls for active dry yeast. I have quick rise yeast can I still use it.The recipe calls for 1/4 cup water.Do I need to add the water to the recipe.
1
vote
0answers
26 views

How to tell if avocado has large pit? [duplicate]

Is there any way to tell from the outside if an avocado hides a disproportionately large pit and less meat? It's always a disappointment when you cut one in half just to find out it is mostly pit.
1
vote
2answers
90 views

Why did my sponge cake go moldy so quickly?

I made a no-oil sponge cake for a swiss roll. I filled it with fresh whipped cream and then stored the cake in the fridge. It has gone moldy within 4 days of filling it. Since filling it, it has been ...
4
votes
2answers
99 views

What is the best way to cook the beef cut “nerveux gite”?

In France, just bought a beef cut of meat named "nerveux gite a bourguignon", planning to cook it in the slow cooker. However, it seems incredibly tough! What's the best way to prepare it?
1
vote
2answers
131 views

How to bake cake and pastries without oven?

I don't have a oven and i am not planning to purchase one, but there are lots of recipe that need oven , my question is , Is there any way I can get the same functionality on Gas burner stoves by ...
5
votes
2answers
117 views

How to cut peanut brittle

I would like to be able to cut peanut brittle into neat squares. Everything I have tried does not result in a 'neat, straight cut', a quick Google search shows some very expensive 'industrial' ...

15 30 50 per page