All Questions

0
votes
1answer
9 views

Roasting multiple turkeys (cooking time estimation)

We tend to aim for large Thanksgiving gatherings, and thus tend to roast the largest turkey we can find. Last year, we ended up roasting a couple extra turkey legs so we had enough meat. This year, ...
0
votes
0answers
9 views

What is wrong with the pan in which I make my caramels, and what kind of pan should I be using?

I am an amateur caramel maker! I have made caramels for years, but recently my caramels have started turning really hard. I have a new pot, and I think it holds the heat for too long, as the ...
0
votes
0answers
20 views

Why should I eat noodles and other foods like that only AFTER cooking them? [on hold]

I have heard that it effects negatively your body. How is that? I like to eat them dry.
0
votes
0answers
16 views

Can I freeze raw liver and meat?

I noticed that my friend freezes raw liver, raw red meat, and raw chicken. I have the intuition that the fat goes bad (due to lipid peroxidation) even when frozen. However, I am not sure if this is ...
0
votes
1answer
45 views

Science of fast (high heat) vs. slow (low heat) scrambled eggs and omelets

There seems to be a lot of disagreement about cooking "light" (as in texture) scrambled eggs, which would seem to be one of the simplest of foods. (To be clear, I'm specifically asking about the ...
1
vote
1answer
21 views

Canned yams vs. fresh

There is a family recipe which calls for either canned or fresh sweet potatoes or yams. Is there any practical difference in preparation? Sweetness level? Does the cooking process matter (it's a baked ...
0
votes
1answer
21 views

How much fat should be added to venison when making sausage?

I'm making a venison sausage using the front shoulder of the animal. It appears to be a very lean meat; how much pork belly should I add to the grind?
1
vote
1answer
38 views

How to get smooth top on chocolate chip cookies? one egg, egg and yolk?

i want to have the chocolate chip cookie like the ones i buy from big brands. those cookies have a smooth top and chewy.. i try to bake cookie with 2 eggs , i try with one egg , but they ...
1
vote
1answer
47 views

What are the differences between a Dutch oven and ceramic casserole?

I've been looking for information about the difference between cast iron Dutch ovens and ceramic casseroles. I use my Dutch oven for baking bread and would like to know if ceramic will have the same ...
0
votes
3answers
46 views

When does the new home oven/stove smell go away?

Our last stove broke and our landlord had to replace it. We got one from GE Hotpoint and it seems like an OK stove. It's a gas model. We have had it for a few months now but haven't been able to ...
2
votes
0answers
37 views

my black garlic cooking in a rice cooker went brown and hard before black any ideas?

I have my garlic in the skins in a rice cooker on the warming setting after 7 days the garlic was brown dried out and hard, is it over cooked and not slowly caramelized? what is the purpose of ...
1
vote
0answers
28 views

grinder basket on cuisinart coffee maker sticks

I have a cuisinart grind and brew coffee maker, and the grinder basket is very hard to remove. I have cleaned it as well as I could and cuisinart just offered to sell me a new part for $30 that may ...
0
votes
3answers
37 views

how can I get guar gum to smoothly blend in juice?

I watched a demo clip of a guy who simply tossed a tbsp of guar gum powder into a cup of cold water and 5 minutes later, it looked and acted like a glass of slightly opaque jello. Yet, when I've tried ...
2
votes
1answer
595 views

Can I substitute parchment paper for foil?

can I substitute parchment paper for the foil in a bar cookie recipe
2
votes
2answers
91 views

Best pan to use for cooking in olive oil?

I have just bought a Tefal Pan with nonstick Teflon coating. The instruction manual says that using olive oil to cook will gradually ruin the nonstick coating. What are the best options for buying a ...
2
votes
1answer
56 views

Candied almonds made In a crock pot didn't harden, are still gooey

I made candied almonds In a crock pot according to a recipe. They did not get a candy coating on them. Now I have a large bowl of gooey nuts and don't know what to do with them. They are too expensive ...
1
vote
1answer
76 views

Easy Oven Cleaning - No products

The manual for my oven states that only warm water should be used for cleaning. I've followed this so far but it is becoming increasingly difficult to keep the oven in a respectable condition. Does ...
2
votes
0answers
31 views

Ingredients vs. Temperature Control in Chocolate Fudge

In reading through a LOT of different approaches to making fudge, I am wondering about how the non-sugar ingredients affect the issue of temperature control (both heating AND cooling) and, therefore, ...
1
vote
3answers
61 views

Sautéing vegetables in heated oil

When sautéing vegetables in oil - for example carrots, should I wait for the oil to heat up and then add the vegetables or should I put the vegetables in cool oil and then heat everything up? What ...
2
votes
2answers
83 views

Why the Australian Tomahawk steak is larger then US?

If you do a search for Tomahawk steak on Google Image, you will see two very different Tomahawk steak, the US ones, some simply referred it to Rib Eye Bone-In French Cut, are much smaller, with ...
3
votes
2answers
72 views

Why did my idli looked cooked from outside but was still mushy inside?

I sometimes try using Homemade batter for making idlis and dosas as I live in the perfect temperate climate which is required for fermenting the batter properly and wish to cut down on the ...
5
votes
2answers
1k views

How far in advance can you make bacon?

I have to cook bacon for 300, how far in advance can I make the bacon? How will it hold up if say I start cooking it 2 days before the breakfast?
0
votes
0answers
36 views

Thanksgiving dishes (stove top / limited Asian ingredients) [on hold]

I am living in South Korea and would like to prepare some side dishes for Thanksgiving. I do not have access to an oven and I have limited access to typical western thanksgiving ingredients (cream of ...
0
votes
2answers
50 views

How to remove soil smell from beetroots?

I buy veggies from local store (not organic). When I cook, I get the soil smell from it. How can I avoid it? any precooking process can help? Thanks in advance.
4
votes
4answers
681 views

Bringing water to boil with rice or alone and then add rice?

Very simple question: as a general rule of thumb, is it better to A) put the rice into cold water and then bring to a boil together or B) bring the water to a boil, then add rice and then cook ...
0
votes
0answers
35 views

I am have this problem of my cake rising at the top but botton not rising

half of my cake up is rising but the bottom is not rising it end up very hard and I don't know why
6
votes
1answer
81 views

Breaking down a turkey for storage - brine before or after freezing?

The subject should sum this up. We're taking advantage of the seasonal prices for 2 fresh turkeys which I'm breaking down into boneless breasts, thighs, and legs to be frozen for future use. The back ...
0
votes
0answers
27 views

Berry Juice process and Manufacturing? [on hold]

I am looking to start a small business with berry juices but not sure the equipment needed or companies that have the equipment, and how to create consistent juice and the whole process. If someone ...
2
votes
3answers
428 views

Why did my soy (Silk) milk suddenly become as viscous as rubber cement?

I used about half of a quart of Silk Milk and returned it to my refrigerator. Two days later the remaining liquid had been replaced with a colloidal mass with a gooey consistency not unlike rubber ...
0
votes
2answers
106 views

uncooked pork left out overnight in original packaging [duplicate]

My kids helped unpack groceries last night and left a bag of uncooked pork chops in the original packaging out overnight. They were still in the shopping bag on the floor of the kitchen. There was ...
14
votes
1answer
1k views

What is the white dust on red grapes?

I bought some red grapes, and they have a thin layer of white dust on them. What is this? It has no flavor and seems to be harmless, but sources differ on what exactly it is, so if anyone has an ...
1
vote
2answers
941 views

Raw pork and raw chicken touching each other

I bought a huge bag of pork bones, pork spare ribs and chicken bones. To save time and space I combined them all and separated them into 4 bags and chucked them in the freezer. Now i'm not so sure ...
1
vote
0answers
77 views

Pitas are paper thin on one side

My problem is when the pittas do puff up, one side is paper thin, and tears easily when you try to put anything on it. Any tips?
0
votes
2answers
72 views

What can substitute for barley in soup

What can I use as a substitute for 1/2 cup of barley in a 2 quart soup?
1
vote
0answers
32 views

Why does Rooibos tea smell like olives?

I think rooibos tea smells like olives. I've found a couple of posts online of others that think the same: rooibos smells like kalamata olives. Is there a scientific explanation?
0
votes
2answers
54 views

Can I heat frozen waffles in the oven without a baking sheet?

Where I live I currently don't have a toaster, baking sheet, pan, or really anything that I could use as a container in the oven. I'm starving and I'd like to heat up some frozen waffles and was ...
0
votes
2answers
53 views

Pork roast safe cooking

I put a pork roast in the crock pot and accidentally cooked on warm for 30 minutes before I switched it to high! Is it safe to eat?
3
votes
1answer
81 views

are the larger snails in Hawaii edible?

We live in Hawaii and their are lots of larger (really big) land snails. I don't know if I can eat one but I was wondering if it can be eaten. If it can be eaten, how would it be best to prepare ...
1
vote
1answer
71 views

How do I extract the membrane from an egg?

I have heard eggshell membranes are good for your joints. But every time when I peel a boiled egg, the membrane is stuck to the shell. How do I get the membrane out and eat it?
2
votes
1answer
92 views

Killed Enzymes in Yogurt

We are big dairy eaters in our home, so I successfully make about a gallon of Greek yogurt every few weeks. Today I started my process as usual, but with so many things happening at once (just had my ...
5
votes
3answers
119 views

Leaving the lid open in a soup

I've heard from some that soups should be left with the lid slightly ajar when still left on the stove (heat off) because the soup can spoil when the lid is left completely closed, so you need to ...
6
votes
2answers
187 views

Thai curry cooking

In Thai cooking, for curries I notice two different methods. One is where the coconut cream is put to boil and then the curry paste is added and rest of the ingredients are added. The other way is oil ...
10
votes
5answers
1k views

How do I prevent salmon sticking to the BBQ grill?

I love a good BBQ and cooking steaks & sausages etc are no problem. However, whenever I put the salmon fillets on the BBQ (skin side down), no amount of oil seems to prevent them from sticking to ...
3
votes
2answers
280 views

Bolognese: can I add the meat after tomatoes?

I see most recipes online mention first frying the meat a bit and then adding it. I think that would make the meat drier than meadt mixed into fresh tomatoes. Will it work ok if I put the meat into a ...
3
votes
0answers
42 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
100 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
90 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?
-1
votes
0answers
25 views

What is the best way to cook perfect poached eggs? [duplicate]

What are they key steps and techniques involved to cook 'perfect' poached eggs, like those that have the appearance of balls of mozzarella. Currently i use a normal sized pan with a glug of white ...
12
votes
2answers
1k 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
45 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 ...

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