6
votes
2answers
156 views

Can I rescue honey that is crystallised in the container? (with water or otherwise) [duplicate]

I've got a container of honey at home that has gone 'crystalised' and has caked up. When I turn the container upside down, the entire mass has fractured in half, and half sticks to the bottom and the ...
2
votes
1answer
45 views

Help removing excess starch from potato chips

I was trying to make potato chips at home but forgot wash off the excess satrch from the freshly cut potato slices.I have already dried them off. Now when i fry them they turn brown giving a burnt off ...
4
votes
2answers
114 views

Use of ground beef in Chinese food

I rarely see ground beef used in many Chinese or American Chinese food recipes. Is there just a small number of uses for ground beef in the Chinese kitchen?
5
votes
1answer
124 views

How do espresso machines hold pressure at all?

Kind of a science question: I've been hacking the electronics of a cheap espresso machine a bit to see if I can get better results, and was wondering - espresso is recommended to be brewed at around ...
4
votes
4answers
249 views

How do I sautee tomatoes without them being juicy?

I sautee them in olive oil and salt and they turn out great except for the fact that they are too juicy. If I could just get the juice out, they would be perfect. I had some tomato basil pasta the ...
4
votes
2answers
128 views

How to line this cake pan with parchment paper?

This weird-shaped cake pan is difficult to use when it comes to the step that I must line it with parchment paper. How should I do it properly so that the cake will easily be removed from the pan?
2
votes
1answer
49 views

How to get spongy slightly chewy pancakes?

One of my favorite restaurants makes these amazing pancakes that are wide (12+ inches), pretty thin (1 cm?, fairly spongy/chewy and fried crispy on the outside edges. I'm wondering what steps one ...
3
votes
1answer
66 views

thick, crunchy, fluffy corn flakes breading

In student canteen one of dishes I'd frequently order were soy steaks in corn flakes. I remember them well to this day, because the soy comprised maybe half the volume - the small pieces of soy were ...
1
vote
1answer
53 views

How do you prolong buns/rolls/scone/crumpet softness?

I thought this community is appropriate for this question so I want to know how to keep buns/rolls/scone/crumpet softness longer. In English I see several translations for subject but I feel this ...
1
vote
1answer
72 views

How to make Fennel juice?

How to make juice from Fennel Seeds? In India we eat fennel after meals, but I want to make some drinks using it.
1
vote
2answers
48 views

Sherry Wine vs Sherry Vinegar

Is sherry wine the same as sherry vinegar? My recipe calls for sherry vinegar and I currently have sherry cooking wine. Can I use it?
0
votes
1answer
85 views

Does anyone cook/eat bladders?

There's a few places in the world that really don't waste any part of an animal when it comes to cooking, but I've yet to see any form of cooked bladders. Is it an item that is cooked -or- eaten ...
7
votes
3answers
174 views

Tabasco flavor without pain?

I love the strong flavor of buffalo wings, Tabasco, etc. Are capsaicinoids integral to this flavor, or can the "heat" be removed. I guess I'm not a fan of my mouth burning for considerable periods ...
3
votes
2answers
340 views

Is there a substitute for port wine in a dessert risotto?

I am looking for a substitute for port wine in a "dessert risotto" that I would like to make. It's not that I'm worried about the alcohol (I would actually prefer to use the port), I just can't ...
6
votes
1answer
125 views

Is soy milk in America similar to the type in East Asia?

Finding soy milk in the States isn't very difficult - it's generally stocked in supermarkets and used as an alternative to dairy. However, I'm not sure if the flavour of typical American soy milk ...
1
vote
1answer
59 views

Can sunflower or coconut oil be substituted for vegetable shortening in cake icing?

I was reading this recipe for cake icing and was wondering what would happen if I substituted sunflower oil or coconut oil (which is thicker and may better model the texture of the shortening) for ...
3
votes
2answers
73 views

Holding sugar syrup at a consistent temperature

Can I hold a corn syrup and sugar and water syrup at 260°F (126°C) for a few hours and still maintain it's soft ball stage. Evaporation of the water would be my concern. Maybe I could cover it with a ...
1
vote
1answer
77 views

What aspects of a fridge most affect the quality/taste of food?

I am buying a refrigerator. Aside from the usual non-culinary criteria (size, style, energy efficiency, cost), are there particular features/designs that will affect the taste of my refrigerated ...
1
vote
1answer
74 views

What's the difference between black currants and red currants?

I've noticed different stores carrying "currants" where some are red and others are black. What's the difference? Do they go by any other names? For putting in cereal and making museli does anyone ...
1
vote
2answers
99 views

Is it normal for flames to come up through the slots on each side of the bottom of the oven?

Is it normal for flames to come up through the slots on each side of the bottom of the oven? They only come up when the burner is on. If not what do I do about it?
2
votes
2answers
131 views

How to know when to remove lemon squares from oven?

I'm making a lemon bars/squares recipe that I've made a few times before, and I keep having trouble deciding when to take it out of the oven. I don't want to overbake it, but I don't want to underbake ...
2
votes
1answer
79 views

Is there a difference between paneer butter masala, matar paneer, malai kofta gravy?

It seems to me that although you can find different recipes for each of the dishes described above, the gravy is basically the same, with the only difference for example between paneer butter masala ...
1
vote
1answer
106 views

Should I retire my scratched non-stick rice cooker?

I am the lucky owner of a George Foreman Multicooker which is essentially a fancy rice cooker with a removable steaming basket. It has a non-stick cooking surface they call "George-Tough" coating. ...
5
votes
6answers
492 views

Can I use Cheddar cheese for pizza?

I know that most of the time Mozzarella cheese is used for pizza and often in combinations with other cheeses including cheddar. I have noticed in quite a few things I cook like sandwiches, ...
1
vote
1answer
101 views

What can I do with a large amount of dried cilantro?

My husband came home from America and proudly Presented me with about 4 cups worth of dried cilantro he bought from pensey's spices. I do love pensey's, but I don't see how coming from pensey's can ...
0
votes
1answer
72 views

Using melted butter when making shortbread

I almost always forget to take the butter out to soften, and inevitably end up over microwaving it and then putting it back in the fridge for 5 min. Today it occurred to me: why not mix in the ...
1
vote
3answers
52 views

How to prepare dried tortellini?

I bought some tortellini with meat at a local mall. The problem is I didn't buy prepackaged, but just some 200g out of a big bin, at a stand where you just load as much as you need, and get the ...
2
votes
1answer
87 views

What determines if a juice is clear or opaque?

I've always wondered why some juices are usually clear (can be seen through, look like tinted water) and some are non-transparent. Examples of clear juices are: Apple*, Cherry, Pomegranate, ...
2
votes
2answers
81 views

What are “goes well with” recommendations based on?

I heard a lot about what food goes well with some sauce or drink. Why does someone say that? Based on what? Do they only try those foods together or is there any sort of property on the food that ...
1
vote
2answers
156 views

Why add in the eggs last when making chocolate chip cookies?

In this video about making chocolate chip cookies, eggs are the last ingredient added. This is different from what I've learned so far; what's good about this method?
2
votes
1answer
80 views

I'm cooking two dishes that need to cook at different temperatures in the oven, what do I do?

For dinner tonight, I am making roasted corn on the cob and some roasted broccoli as well. However, the two recipes I am using call for the corn to be cooked at 350 degrees while the broccoli is at ...
1
vote
1answer
40 views

Dehydrating in a convection oven

How do I use the oven to dehydrate foods. Do I close the door or leave it open?
3
votes
2answers
126 views

Manual Grinder/Food processor

do you know a tool that can grind hard things like raw chick peas but manually, I mean, without electricity. Maybe a windmill? My goal is to make falafels.
2
votes
2answers
74 views

Home made Rice Milk that's not slimy or chalky?

I'm wondering if it's possible to make rice milk at home that's similar in texture/taste to Rice Dream rice milk. Most recipes online are really similar to each other, essentially being, blend some ...
3
votes
2answers
114 views

How long will fermented/brined pickles last?

I've been interested in making some pickles, and a lot of the places I've found say that salt brined or fermented pickles generally taste better than acid-brined pickles. That is, pickles pickled in a ...
2
votes
1answer
51 views

Post-marinade (Seasoning?)

Has anyone experienced with post-marinade (or seasonings?) meat in the following way? 1) Cook meat in sous vide just with salt. Goal here is allow saltiness to spread through the entire meat and ...
-1
votes
1answer
84 views

Canned unopened and unrefrigerated juice lasts longer in the pantry than the freezer?

Apple juice unrefrigerated, canned, and unopened lasts 1-1.5 years in the pantry but only .75-1 year in the freezer according to stilltasty.com. Blackberry juice lasts as long as apple juice does in ...
1
vote
2answers
94 views

What herbs to use when baking bread, rusks and scones?

since this is my first thread and I'm not a baker myself I hope you can help me as best as possible. I'm visiting my gran on the farm this weekend - she's the amazing chef and brilliant baker. She ...
2
votes
2answers
113 views

Substituting honey for sugar in bread

I want to make one of my favorite white bread sandwich loaves, but I'm out of sugar. What I do have is honey. How much honey should I use to replace 3 Tbs of granulated sugar? How much should I reduce ...
8
votes
3answers
293 views

How to fry Rösti so that it stays together?

I have been trying to prepare rösti a number of times these last few weeks with meager results. I have tried both making fresh rösti from grated potatoes and using vacuumed ready-to-fry rösti from the ...
2
votes
2answers
88 views

Can I use a meat grinder to grate cheese?

I have a large block of cheddar cheese that I would like to use for burgers. But grating is such a pain. I do have a meat grinder. Can I use that for "grating" cheese? Has anybody done that before? ...
2
votes
1answer
36 views

beet stock shelf life [duplicate]

How long will beet stock be good in the fridge and is it obvious (odor or otherwise) if it's bad. I've had this beet stock for a while and I want to drink it but I'm a little nervous. It smells fine ...
7
votes
1answer
730 views

What is this kitchen tool - a handle, and coil of metal around a metal plate?

I'm at a loss for what these things are for - they came in a bag with some other things I bought at a thrift store.
1
vote
1answer
82 views

Are there cheeses that are not suitable for making for macaroni and cheese?

I've noticed that american and gruyere are dominant cheeses recommended in mac and cheese recipes. I assume this has to do with their mild flavors and ability to melt somewhat quickly. But what is to ...
3
votes
2answers
1k views

How to make a homemade Phrostie?

OK, warning: this is a little "local." Until earlier this week, anyone in New York City's 5 boroughs could follow @phrosties on Instagram, text the phone number included in the profile, and receive a ...
1
vote
1answer
69 views

Pizza dough is way too wet, already in the oven. Fix?

I'm cooking some pizza with homemade dough, using rice flour. I put all of the toppings on the pizza already, and put it in the oven. It's been there for quite some time, but the dough is just way too ...
1
vote
2answers
138 views

Getting rid of chewy chicken

I am looking for exact instructions on how to cook chicken. I have bought fresh chicken numerous times and its mostly chewy. It can be in gravy, oven cooked, tandoori style etc etc I just want it ...
2
votes
1answer
93 views

Should I season a Teflon-coated stainless steel frying pan

I am not sure if I am allowed to say the brand & model, but here is the spec Can also be used in the oven since it is made entirely of metal. Thick base with one layer of aluminium between two ...
3
votes
3answers
565 views

Failed pan sauce didn't thicken and tasted far too much of wine

I'm teaching myself to cook and I just tried to make a pan sauce to go with my turkey breast. This failed pretty much completely and I decided to abandon the sauce and eat the turkey breast without ...
0
votes
0answers
32 views

Where can I find/buy Peruvian Parsnip (AKA: Batata Baroa or Arracacha) in the US?

Not to be confused with the common parsnip that is usually found in regular supermarkets. Either online or in specialty markets that ship via FedEx would be ideal. Thank you.

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