2
votes
2answers
56 views

General Principles of making risotto

I made risotto for the first time last sunday - thanks to the advice I got from the posts here and here. I came to know about risotto from this site (probably not the correct way to learn about the ...
3
votes
1answer
153 views

Rolling boil has barely any steam?

I'm trying to reduce a sauce I've got but I noticed something interesting. When I raise the heat so the sauce is at a full rolling boil, there is barely any steam coming out so I presume there is ...
6
votes
1answer
681 views

Why do patterns appear on tempered chocolate?

Sometimes, during a single session, spots and lines may appear on tempered chocolate. This seems to happen with the first third of production. Chocolates produced later in the batch do not exhibit ...
1
vote
0answers
25 views

Cake flour or all-purpose for shortbread?

The recipe calls for either, and I have both. What difference am I likely to see in the final product using one or the other? Would there be an advantage to going halvsies?
1
vote
2answers
43 views

Lemon juice sprayer/container

I often zest up my food with lemon juice and I usually have squeezed juice in the fridge in a jar because I like it pre squeezed, with pulp and seeds removed. However, a jar is not an ideal container ...
1
vote
1answer
32 views

Best Way To Remove Fajita Contents From Marinade

Usually when I marinade something it's just a single piece of meat. I can just pull it out and discard the rest of the marinade. However, when I have strips of chicken and vegetables all marinating ...
2
votes
2answers
85 views

Soaking fruit in alcohol

I thought that soaking fruit in whiskey would be tasty so last night, I filled a mason jar with pear pieces and filled it up with Jack Daniels. What is the optimal amount of time this should be ...
2
votes
2answers
48 views

How to prevent brillant pink raw bread dough from cooking up to yellow?

I added some cooked beets to a bread recipe. The result was a lovely pink dough: After cooking, the rolls were yellow on the inside with some of the pink still visible in the crust: Why? Any ...
-6
votes
1answer
44 views

The mark of a true chef

We all know the mark of a true chef is how much you enjoy your own cooking, so how do you detect the true master chefs you come across in everyday life? I myself weight 143 kilos, and i'm a very good ...
0
votes
0answers
40 views

Why Does a Lot of Pastry Have an Orange Flavor?

At several different bakeries I've gone to over time, I have gotten pastries from danishes to cinnamon rolls and so on. Sometimes those pastries (the pastry dough itself) have had a slight orange ...
4
votes
1answer
35 views

How to tint powdered sugar (icing sugar)?

I'm looking for a way to tint powdered sugar without wetting it. I know that there are powdered food colors but I think that part of what activates the color is the fact that they get wet when you ...
1
vote
2answers
50 views

Sous Vide Interrupted

I'm trying to cook beef short-ribs sous-vide at 140° for 72 hours. Imagine my shock this morning when I went into the kitchen and found the machine had turned itself off! It could not have been for ...
1
vote
3answers
76 views

How do you quickly prepare tomatoes for pizza?

Whether is be homemade pizza or adding topping to the self-rising frozen pizza we love adding meats and veggies. We often have tomatoes at hand. I slice them thin and lay them on a paper towel and ...
6
votes
3answers
763 views

How do you apply colored sugar just to the raised image on a cookie

I bake a LOT of cookies, but tend to gravitate toward the soft and chewy type - normally a drop cookie but I have also done rolled and pressed cookies. Recently my daughter asked me to make a cookie ...
2
votes
1answer
37 views

Thicker gelatin layer at the bottom of the dish

When I make Jell-O (fruit-flavored gelatin or jelly), I often get a patchy skin of "thicker" gelatin on the bottom of the dish. The color is the same, but the "skin" has less flavor and a much harder ...
3
votes
2answers
791 views

Can I put chicken marinade on chicken after it was almost cooked?

Can I put uncooked chicken marinade back on chicken after it is almost finished on the BBQ or roasted?
0
votes
0answers
20 views

How safe is it to leave soup food out? [duplicate]

I'm well aware that bacteria can grow on food left out overnight and should probably be thrown out afterwards. But, what about in instance of soups or stews, where the soup/stew goes directly from the ...
2
votes
2answers
51 views

Can I successfully freeze raw cabbage?

How long will an half of raw cabbage last in the freezer? Had leftover after making stuffed cabbage rolls, will be making corned beef & cabbage for St. Paddy's Day. Will it make it?
3
votes
1answer
113 views

Bear in a crock pot

My brother-in-law gave me a big hunk of bear meat. It's approximately 5 lbs in a cone-like shape, so a good hunk of meat. I'm curious to use a crock pot on it: some onions, potatoes, and maybe a ...
0
votes
1answer
42 views

Microwave rice cooker vs low-end electric rice cookers

So, at my parents home we had a two part microwave rice cooker which created relatively dry rice in my experience (though I only used it myself a couple of time), but I actually like it better than ...
5
votes
3answers
2k views

What exactly is 'osobaya sayanskaya' in House of Cards S03E03?

In the S03E03 of House of Cards, the Russian president brings this vodka for the US president. Is this real or just a made up vodka since I couldn't find any results on google. Cheers!
3
votes
0answers
45 views

Fresh coconut meat

Just cracked open fresh coconut. Water is sweet, meat is thin, bland and soft. As a kid years ago, coconut meat was very firm and thick. Is this soft, bland coconut safe to eat?
3
votes
2answers
140 views

How to bake large batches of bread

I want to make a double or triple batch of of this Italian bread recipe that I have. It's for a bread similar to what they serve at Macaroni Grill. My problem is that I am using a pizza stone in the ...
0
votes
1answer
41 views

How do I clean deep burns in my oven?

So our apartment has an oven that, without fail, creates considerable smoke when we use it. And we've been trying to clean it as best we can with baking soda and vinegar, along with Bon Amie powder ...
0
votes
0answers
7 views

Pot roast in a crock pot [duplicate]

I seared a pot roast, put it in a crock pot & forgot to turn it on. After 3 hours I realized my mistake & put it on high. Is it safe to eat?
3
votes
1answer
76 views

Can seasoning be eaten without being cooked?

I use the steak seasoning for cooking steak (season on steak before being cook) I love the seasoning so much that, even after fully cooked, I still add a lot to the steak, is it okay? Are there any ...
1
vote
0answers
35 views

Elderly Peoples Digestive Tract [on hold]

what foods can I prepare, veges and fruits even deserts, that are easy on elderly peoples digestive tract? I need suggestions as I have made homemade soups and baby foods, and I can use all the help ...
2
votes
3answers
176 views

Is it safe to not wash mushrooms?

Most chefs stress the fact that white button mushrooms, and others, should not be washed to be cleaned. They say to either lightly brush them or just pat them with a cloth or paper towel to get the ...
1
vote
1answer
39 views

Can you make jerky from stewing chickens?

Can you make jerky (for humans) with stewing chickens? Stewing chickens (older chickens) are supposed to be extra flavorful, and tough, but I don't know if the toughness matters for jerky, since jerky ...
4
votes
1answer
62 views

Is Bami Goreng the same as the dish labelled as 'Singapore Noodles' in the United Kingdom

In the UK, Bami Goreng or Nasi Goreng appears extremely rarely on far-eastern take away menus however almost all menus offer Singapore Noodles described as a Dry, spicy noodles with ham, shrimp ...
15
votes
9answers
3k views

Why would I buy a rice cooker?

A friend of mine I'm getting an apartment with next year said that we should invest in a rice cooker. I'm fairly adept in the kitchen and don't come from a family that uses a rice cooker so I would ...
1
vote
2answers
50 views

Flavour in different cuts

I read somewhere that different cuts of beef have different flavour intensities. The general trend was that the more the muscle was used (ie: rump), the more flavour it had but the tougher it was and ...
2
votes
2answers
106 views

What's the difference between fresh and frozen blueberries for baking?

A recipe I have has a review that states that frozen blueberries in a blueberry muffin are absolute garbage and only fresh ones will give you that desired taste. I have also seen this answer that ...
0
votes
0answers
50 views

What can I substitute for tomato juice?

I have a daughter who is allergic to tomatoes, but there are so many recipes calling for tomato juice. What can I use to substitute for tomato juice?
4
votes
1answer
103 views

Canned tomatoes for fresh

Can I substitute canned tomatoes for fresh ones when making soft tacos? Should tomatoes be drained, seasoned, added to meat mixture or served with lettuce, sour cream, and shredded cheese?
3
votes
2answers
30 views

Substitution for fresh corn

I have a recipe for sweet corn bread and it calls for fresh corn and it is very hard to find fresh corn in winter; can it be replaced with frozen corn?
0
votes
1answer
42 views

Can you cook a 25 lb turkey in an oven that is 9 inches from the bottom rack to the heating elements?

I am trying to find out how big an oven has to be to cook a 25 lb. turkey. There is a new double oven on the market at Sears that has the two ovens about the same size...a standing stove not a built ...
3
votes
1answer
32 views

Questions about making hard kefir cheese

I am attempting to make hard kefir cheese in a cheese press. Unfortunately the cheese press I purchased did not come with specific instructions. I was able to find an article ...
2
votes
2answers
80 views

How can I achieve large bubbles in my bread? [duplicate]

No matter what I do, my recipe produces bread that is pretty dense, I get none of those nice huge holes in the crumb. My recipe goes like this: 500g flour (300g wheat, 200g rye) 350ml water 2 tbsp ...
6
votes
3answers
787 views

How long does yeast live after baking?

I am pretty sure I know the answer to this, but I need to know for sure to settle an argument with someone... Is yeast still active after the bread has been baked and cooled?
7
votes
1answer
56 views

Can dried shrimp be used as a substitute for shrimp paste in a recipe for thai curry paste?

I'd like to make my own thai red curry and green curry pastes but both of these call for shrimp paste which isn't widely available in my country. I do have a packet of small dried shrimp (with ...
1
vote
2answers
41 views

Vegetarian gluten free savouries

What can I substitute in patties that require one cup quick cook oats for absorption when I am making them gluten free. Is there something other than oats?
4
votes
1answer
93 views

Is there a name for the mushy sludge that forms around/benath meat as it cooks?

I've found the terms "aspic" and of course "drippings" and "gravy", but I don't think any of those quite describe what I'm asking about — for example, we just baked some meatballs and between each one ...
4
votes
3answers
208 views

Can you make sourdough starter without throwing any away?

I'm curious if you can make the sourdough starter by adding flour to it, in a sense doubling the volume each time. So many recipes I see in books and online require you to throw almost half of it in ...
4
votes
1answer
56 views

Why throw away so much sourdough starter? Tartine Book no. 3

this is the first time I've use this site to ask a question: I've been meaning to bake some sourdough bread for a long while. I've been just hung up on the recipe for the starter. A book I'm ...
1
vote
1answer
58 views

Bitter Cucumbers

I was watching a cooking show and the chef made the comment that if you use a large basic cucumber (not hot house, persian, kirbys, english, etc.) before you peel it, cut off about half an inch of the ...
1
vote
4answers
284 views

Help! Chicken and Wild rice soup needs some extra flavor [on hold]

I made a creamy chicken and wild rice soup for the first time following a recipe I found online. However, now that it's finished, I think it needs more flavor. The only seasonings I used was a the ...
3
votes
1answer
68 views

Peanut Butter substitute in baking

I love to bake and have come across several peanut butter recipes (cakes, cookies, even a multi-layered/multi-component [cake & cheesecake layers] cake) that sound really good. My problem is I ...
0
votes
0answers
53 views

How long can I leave a vegan chili simmering without components breaking down?

Tomorrow I'm participating in an amateur just-for-fun chili competition my work is putting on. Unfortunately, the tasting starts immediately after work. My question is, when can I make my chili and ...
1
vote
4answers
111 views

Are there accurate meat scales which interface easily with a computer?

I raise duck and sell to the local restaurants. I have a digital scale that I use that does not interface well with computers. The only way to interface with it is via an RS-232 port. I would like a ...

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