4
votes
1answer
73 views

Should I steam or boil zongzi?

Wikipedia says they're cooked by steaming or boiling. Searching further, I've found plenty of people saying their way is the best way. Assuming they're well-made and won't leak when boiled, why would ...
3
votes
3answers
118 views

How to prevent dry chicken in soup?

I made chicken and vegetable soup the other day using standard ingredients (small cubes of chicken breasts, onions, carrots, celery, leeks, garlic, and stock). I sauteed the veggies in butter and ...
0
votes
1answer
97 views

Would it be a bad idea to electroplate a knife?

I'm curious, I haven't seen any electroplated kitchen knives before so I'm not sure if they exist. And if not, why?
11
votes
2answers
2k views

Who added water to my chowder?

I made sausage and corn chowder the other day. I added both corn starch and Knorr's instant leek soup as thickeners. It simmered over the stove for 25 mins. I thought it may have been too thick, but I ...
0
votes
0answers
47 views

Why are salt and pepper special in western cooking? [duplicate]

While there are many ways to flavour food, salt and pepper seem to be treated as special in western cuisine. By special, I mean that they are typically placed on the table at meals and have a their ...
2
votes
2answers
66 views

Substitute Sherry for Wine in Sour dough cookies?

Can I substitute Sherry for Wine in my sour dough molasses cookies? Wondering if the Sherry might have a different effect on the fermentation of my dough.
3
votes
2answers
111 views

Can dough be knead with a rolling pin?

Can dough be kneaded with a rolling pin instead of by hand? If not, what are the mechanic differences that make it so? How is the process of repeatedly flattening and stretching the dough different ...
1
vote
1answer
75 views

Earthy tasting frozen salmon

I got out some wild sockeye salmon that had been in the freezer for quite a while (several months at least, not more than a year). It was vacuum-packed, no freezer burn, sealed properly, etc. I cooked ...
-1
votes
2answers
79 views

Can I use taco seasoning in chicken quesadillas?

When cooking the chicken for quesadillas would it be ok to use taco seasoning to give some flavor to the chicken? Would that taste weird? I have a new quesadilla maker I will be using tonight?
1
vote
1answer
85 views

Sous Vide Pork Butt Char Siew (Chinese BBQ)

I want to make Char Siew (Chinese BBQ pork). I also want to try it sous vide up to medium rare, then finished under the broiler to get that nice caramelized outside while basting. This way it ends up ...
2
votes
1answer
135 views

can I substitute greek yogurt for sour cream for a topping for baked cheesecake?

can I substitute greek yogurt for sour cream for the topping on a baked cheesecake?
2
votes
1answer
113 views

What is the difference between a New York Strip and a Bone-In New York Cut Sirloin?

The iconic Smith & Wollensky Steakhouse in DC was not able to answer my question at dinner and I truly wish to know the answer.
2
votes
2answers
107 views

Is this jelly fish? (Asian food)

What are the transparent, irregularly winding strands at the bottom of the following picture? They can obviously be had cold together with salad. They are very crispy. They are much firmer and ...
3
votes
1answer
111 views

Homemade marshmallows not roasting, just melting

I'm trying to make homemade marshmallows for smores. I found this recipe and the marshmallows turned out great (taste/texture): http://www.epicurious.com/recipes/food/views/Marshmallows-15797 The ...
3
votes
1answer
85 views

Red spots found in Active Dry yeast

I just proofed my active dry yeast in water and sugar. When I came back a few minutes later, i found small red specks in the yeast mixture. I figured that it was just something in the water or ...
-2
votes
2answers
67 views

Do nettles grow in Florida?

Where can i get nettles in Florida? I have never seen them grow around here or in any stores, and i am not even sure if they grow much in the US.
4
votes
2answers
81 views

How can I “cheat” on dough maturation?

I found a good balance between leavening and maturation while using my favourite flour, my oven and my sourdough starter, the only problem is that the whole process, from mixing the ingredients and ...
6
votes
2answers
105 views

Do I need special gloves for mozzarella stretching?

I'd like to pick up some gloves for stretching mozzarella. I've seen gloves sold for just this on specialty sites like thebeveragepeople.com and thecheesemaker.com, but I can't tell if they're just a ...
5
votes
2answers
1k views

What makes pineapples cause a burning / itchy feeling in the mouth?

Years ago the pineapple pieces I used to cut had something that caused an itchy / burning feeling in the mouth. After I heard that maybe some substances in the rind cause this irritation and I should ...
1
vote
3answers
110 views

How does pepper enhance/increase the saltiness of a dish?

I have found that after adding ground pepper (any type, color, or heat level), some dishes seem to be saltier. This sometimes occurs with other spices, as well. Note that I am not using anything else ...
0
votes
3answers
110 views

Baileys best before date [closed]

I'm the bar manager at Taj Bengal, Kolkata, India. Just wanted to enquire if it's okay to serve Baileys Irish Cream after the "best before" date listed on the bottle. I would be glad if I can get ...
4
votes
1answer
442 views

What Kind of Pan is This?

This is a screen-shot of "Chopped", a show on the Food Network that I watch a lot. Most of the pans on the show are stainless steel, but it seems that these pans are always the ones the chefs grab ...
3
votes
2answers
868 views

Spatchcock Turkey in Small Oven

I'm looking to spatchcock a turkey this year, and I was wondering what size of bird (in pounds) would fit on a standard quarter sized baking sheet. My oven is relatively small (it looks like it can ...
3
votes
5answers
245 views

Buying first cast iron pan size/depth/shape

I am planing to buy my first cast Iron pan and I would like to get advice on which size/shape/depth should I should choose. For example I am looking at this: size: 25.4cm depth: 4.45cm size: ...
2
votes
1answer
146 views

ready made sugar syrup

Lorraine Pascal made some macaroons, and added a readymade sugar syrup. Would this be liquid glucose or sugar syrup made earlier and stored. I know how to make sugar syrup, but a ready made one would ...
0
votes
1answer
67 views

Beets too big for quality?

I left my beets in the garden too long and they are very large (some 10 - 12 inches in circumference). Can you recommend a good way to salvage these or should I just "use them as a learning tool"? ...
-4
votes
1answer
89 views

Is ionized water safe to drink? [closed]

I was searching around the internet and I found this: http://www.thehealthleader.com/health-benefits-alkaline-water-videos/ Is this type of water safe?
2
votes
3answers
145 views

Cookies are too sweet

I made chocolate chip cookies and added too much brown sugar. The cookies are too sweet. I've used real butter and real chocolate chips. Does anyone have any ideas?
1
vote
2answers
84 views

What is the inside texture of a Japanese croquette?

I made croquettes the other day using http://www.japanesecooking101.com/potato-korokke-recipe/ recipe but it was really dry inside. I'm not sure where I made the mistake. Is it expected to be dry or ...
5
votes
2answers
315 views

Old-Fashioned Candy/Deep-Fry Thermometer - How Shallow Can I Go?

I have a thermometer like this: Today I'm making tostadas. I don't need or want deep oil for that, just over a centimeter would be plenty. In order to submerge the bulb of this thermometer in oil ...
4
votes
3answers
185 views

Why is my stevia-sweetened fresh whipped cream bitter?

I just used my iSi whipped cream maker for the first time. I cleaned it thoroughly. Then, I used a half pint of unpasteurized heavy cream (just bought yesterday with expiration 6 days away), and a ...
-2
votes
1answer
75 views

Rolls fall flat

when making yeast rolls mine will rise the first time then not at all the second time most occasions, I read about over rising first round, so I think this could be my problem, however when I do get ...
0
votes
1answer
65 views

Help first time making cookies

I went to the supermarket to buy the sugar cookie dough already in sheet form but didn't find it can we use pie crust to make cookies
3
votes
1answer
151 views

Time and Temperature to bake small fruit cakes

I want to bake fruit cakes in foil pans holding about 1 1/4 cups of batter. Should I use bain marie ? What temperature oven will be best and for approximately how long
1
vote
1answer
50 views

Can I use low fat greek yogurt to substitute mayo in sauce that is going to be heated up (broiled)?

I'm planning on making like a crab dynamite crusted salmon. Usually, the dynamite sauce is made with kewpie mayo or regular mayo. I try to stay away from mayo, so I thought about subbing the mayo for ...
1
vote
0answers
70 views

Why would hot-packed green beans go bad when still sealed?

My hot-packed green beans went bad. They are still sealed, look nice and green. On the bottom there is a white slime. When I opened a jar they smelled terrible. What happened?
2
votes
0answers
53 views

How is bread handled, shipped, and stored [closed]

I am currently doing a project on the distribution of a product(mine being bread), and while I have almost completed the project I was in need of some help in figuring out this last question.
2
votes
1answer
34 views

Rescuing peanut butter frosting

I was trying to get a smooth, frothy peanut butter frosting. I used a cup of creamy peanut butter, half a cup of butter, and 2 cups of powdered sugar. I liked the consistency of the mixture. But I ...
4
votes
4answers
257 views

How long can a pitcher of tap water be left out, and still be drinkable?

My parents say that flies can lay eggs in the water (we do have flies occassionally buzzing around in our apartment). Is this true? If so, what is the longest time that a pitcher of tap water could be ...
3
votes
1answer
89 views

Half and half bread, too salty and no salt?

In putting the ingredients into my bread machine the top came off of the salt. I scooped out as much as could but it still has too much salt. I started another batch with no salt. Do I thoroughly mix ...
2
votes
1answer
82 views

Bread going stale in enamel breadbasket

I store my bread in an enamel breadbasket like this one (different decor, though). In the bottom of the basket, there are some small holes, I think to let the air circulate. But bread stored in this ...
2
votes
2answers
91 views

I failed to make yogurt, what have I made?

In the past I have successfully followed the instructions at makeyourownyogurt.com to make yogurt using siggi's as a starter for the first batch and from then on used the last of the previous batch as ...
2
votes
2answers
136 views

Why do frozen foods that are fully cooked still need to be heated to the same temperature raw items require?

Do they put it on the boxes just in case they didn't really cook it through?
1
vote
0answers
58 views

How is Botan (the Japanese rice candy) made?

I was wondering if anyone might know how they make Botan Rice Candy? I have searched the web but no leads.
-4
votes
1answer
111 views

Beef stew gone bad [closed]

Hello today my boyfriend cooked beef stew, but it has a nasty rotten smell like bread when it has mold. It smells like a mold and taste like mold and he bought everything today from the store what ...
0
votes
1answer
40 views

Should I roast a rolled beef roast from room temperature?

It is better to roast a rolled beef roast from room temperature? Or is it advisable to roast it straight from the fridge?
10
votes
3answers
1k views

I left my cast iron pot on the gas stove, on high flame, and then forgot about it for 3 hours

(it was empty and I was drying it before I oiled it to store it). After I discovered it and let it cool, I oiled it with a paper towel and all this rusty stuff came off and continues to come off. Is ...
1
vote
2answers
55 views

Where can I find food-grade beeswax?

I am looking for food-grade beeswax to make Canele. On Amazon, all I can seem to find is "cosmetic grade" which is not necessarily meant for food usage.
4
votes
1answer
220 views

About 'sharpening"; do you PUSH OR PULL the blade across the stone?

Do you PUSH or PULL the blade across the stone??
1
vote
1answer
51 views

what determines the texture of cookies

so the question is pretty much straight forward.. I ate all kinds of cookies, some of them are soft and fluffy, other chewy (like granola bars or choc chip cookies) and others really crispy and hard ...

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