3
votes
1answer
22 views

Homemade Chocolate Turns Crumbly

I have been making Peanut Clusters a lot lately, and it seems that I just can't get them right. Once I add the butter, the chocolate turns brittle and crumbly before I can shape them on the wax paper. ...
5
votes
1answer
50 views

How do I cook beans without having too many that are split?

Whenever I have cooked beans from raw (dried), many of the beans split. But if I buy canned beans, there are fewer split beans. How are the canned beans cooked so that there are fewer split beans?
0
votes
0answers
27 views

Could chicken meat ever be safe when pink? [duplicate]

I have cooked chicken breasts today and they read 83c (safe is 73c) with a ThermoWorks Thermopop (best company in the industry). When I sliced them they had small pink strips on the inside. What does ...
1
vote
1answer
40 views

Prevent pepper spray effect when cooking raw hot peppers

Something I've noticed when using raw, fresh jalapeños and adding them directly to heat. It can sometimes put out a "pepper spray" which can make you and others around the area you are cooking cough ...
0
votes
1answer
50 views

Substituting milk with whipping cream

I'm making a corn bake in the crock pot that calls for 1 1/2 cups of milk. How much whipping cream would I use?
3
votes
1answer
53 views

How much thermostat “range” in oven temperature is too much?

I recently renovated my kitchen and have a new Bosch wall oven. I've noticed many baking recipes that used to be reliable are no longer so. I have a ThermoWorks ChefAlarm and calibrated my oven ...
1
vote
1answer
32 views

What should the results of my chocolate soufflé be like?

Should chocolate soufflés in their entirety have the same texture and solidity as its somewhat firm outer shell through out its body(excuse my redundancy)? I made soufflés for my girlfriend and I ...
6
votes
1answer
1k views

Difference between brown sugar and white sugar?

While visiting a coffee shop with coffee I was offered these two kind of sugar. But don't know about differences between them. And why does brown sugar absorb moisture quickly compared to white one? ...
1
vote
1answer
32 views

What part of the brisket is sold in UK?

I'm looking at this recipe from Gordon Ramsay's Ultimate Home Cooking, pg. 198: Barbecue-Style Slow-Roasted Beef Brisket 1kg beef brisket, excess fat trimmed off to leave just 1 cm 2 onions, peeled ...
2
votes
1answer
223 views

Deep frying and burning eyes

I live in a small 800 sq ft. apartment and will occasionally deep fry food. Any time I do, everybody in my household experiences a burning sensation in their eyes. I'm monitoring the temperature of ...
2
votes
1answer
43 views

Should I finish teriyaki sauce with butter?

I've been told to finish most any sauce with butter but teriyaki sauce seems like it would be an exception to that rule because of the flavored involved.
1
vote
0answers
34 views

How to properly store a Chinese new year cake and how long will it last?

I've received a Chinese new year cake, my question is how do I properly store it? Do I need to refrigerate it? Also, how long will it last assuming that I properly store it.
1
vote
1answer
59 views

In what stage should the temperature of meat be taken?

The temperature of meat is different when it is in the pan, when it's just out and starts resting or when it's done resting. When a recipe or safety recommendation calls for a specific temperature, in ...
1
vote
0answers
17 views

How to properly measure the temperature of meat with a meat thermometer [duplicate]

I have a Thermapen meat thermometer that I use for precise temperature measurement. Although it's easy to read and fast, I'm not exactly sure how to take readings. With a large piece of meat with ...
1
vote
2answers
193 views

How to safely store melamine plates?

I bought some melamine plates and bowls for using when I have lots of people around. They worked fine. My question is: What is the safest way to store them? (They will be used infrequently, maybe ...
5
votes
0answers
65 views

Is the mixing order important when substituting white sugar + molasses for brown sugar?

I bake cookies at a relatively large scale (16 qt batches) My recipe calls for both white & light brown sugars. In an effort to make production more efficient I would like to substitute the brown ...
0
votes
1answer
38 views

How to use slow cooker for cooking meat without it turning into soup or stew?

I was surprised when I completed using the slow cooker for the first time and it did not look like the ingredients anymore but the water I had added per the directions has turned into a thick brown ...
3
votes
0answers
331 views

What is this red corn-like fruit? [migrated]

I've had these in my garden for years but only saw the inside of one today. I remember seeing something like this in a salad once. What is it, and is it edible?
3
votes
1answer
24 views

Which preservatives/additives in ingredients can interfere with kimchi-style fermentation?

This is not yet about a problem, I am trying to avoid wasting time and ingredients or creating unsafe conditions while experimenting. Many vegetarian recipes for kimchi and kimchi-style fermented ...
0
votes
1answer
64 views

Incorporating capsicum oil into a chicken breading

How can I incorporate capsicum oil into chicken breading?
0
votes
0answers
27 views

What characteristics decide what cheese works well with what dish? [on hold]

While ingredients are a matter of taste, there are some physical and chemical characteristics of cheese that objectively make it a more "Recommended" choice for a type of dish. I believe the ...
0
votes
0answers
17 views

Vanilla extract and vanilla powder [duplicate]

My recipe calls for 1 Tbsp vanilla powder, and it uses cocoanut oil as a carrier. If I read the equivalencies correctly, 1/4 tsp powder replaces 1 Tbsp of extract. So do I use 12 Tbsp of extract? ...
0
votes
0answers
24 views

Starter with water, flour, grated apple

I successfully obtained a working sourdough starter using rye and wheat flour, water, and grated apple. The dough made with it rose in a banetton and was inverted onto a hot baking stone. The bread ...
5
votes
2answers
116 views

How are Belgian fries different than the average French fries found in North America?

How do Belgian fries differ from the French fries we are accustomed to eat in the US and Canada in such places as McDonald's, Wendy's, Burger King and so on? Is it the variety of potato, the ...
2
votes
2answers
73 views

How can I remove moisture from my onions?

Currently, I prepare onions to put on a pizza by using a food processor to chop them, then strain them and let them dry. Then, I put them in containers before use. However, the onions have been too ...
1
vote
1answer
36 views

Is the second rise step neccesary for no-knead bread?

In the classic no-knead bread recipe, it calls for letting the dough rise once for 12-18 hours, then folding it on a work surface and letting it rise again for two hours. Why is this second rise ...
0
votes
1answer
64 views

Efficient method to peel raw potatoes

I know already how I can peel cooked potatoes, e.g. by throwing into ice water. According to a german helpster entry, the shell will be easily removable just by "rubbing". But is there another ...
0
votes
4answers
103 views

Making cheese sauce

I have been doing the following and was wondering if there is a term for how I make cheese sauce? I first get a lump of butter and then with a fork knead a bit of flour in. I'm sure there is a fancy ...
0
votes
2answers
67 views

How to turn a brownie mix into a cake?

So, I asked my friend to get me a chocolate cake mix, but she accidentlt got me a brownie mix instead (Betty Crocker Brownie mix). I wanted to make a chocolate cake for tomorrow's Super Bowl. However, ...
0
votes
0answers
43 views

How do I make frozen chicken breast taste flavorful and amazing easily? [on hold]

So I got a 10 lb bag a frozen chicken breasts for a great deal at costco. These are large probably more than 8oz (12oz or more it looks like?) each and I figure I just throw it in the toaster oven on ...
0
votes
0answers
50 views

My red potatoes seem to have an unusually high amount of eyes. Should I cut them out?

I got a large bag of red potatoes from costco, but it has a lot of eyes and probably 100 dimples all over it. I peeled the first one and extracted the deep eyes and it looks good underneath (no ...
1
vote
2answers
33 views

How long will reconstituted beans last in the refrigerator?

Dried beans. Soaked overnight. Drained. How long can I keep them in the refrigerator before use?
3
votes
1answer
33 views

How do I deal with asian rice noodles?

After boiling and draining the rice vermicelli or pho noodles they always stick to a big lump. How do I prevent this?
0
votes
1answer
28 views

partially cooked meats

I am making tomato sauce. I plan to brown several kinds of meats and poultry today and finish cooking them in my tomato sauce tomorrow. Is there some health issue I should be concerned with ...
0
votes
0answers
27 views

Refreeze ground hamburger as hamburgers after thawing?

Can I thaw ground hamburger, make hamburger patties, and then refreeze them? I am thawing then on the counter in their original packaging. It is from a half cow that I bought.
8
votes
2answers
223 views

How to get rid of foam on shaken cocktails

Here's a picture of a Jack Rose I made last night. It tasted great, but I think the white foam is ugly. I want it to be clear and jewel-like with no foam. All my shaken drinks have this foam. I ...
3
votes
6answers
103 views

Stop my pot splashing me

When I'm going to boil something, I'll set the water to boil while I prepare the food itself. When the water is boiling and my ingredients are ready, I turn to tip them in. But as I add the pieces of ...
7
votes
1answer
392 views

How to stop burning raisins in my fruit scones

I often like to make scones and mix some raisins into half the batch to make a nice fruity scone. However often when I lay out my scones and put them in the oven ones at the surface end up being ...
1
vote
0answers
30 views

Making white vinegar, question about rice wine

I'm going to start a batch of rice wine that will eventually be turned into vinegar. Is it important to age the wine for a long period for this use or can it be used after it has fermented for a few ...
0
votes
0answers
28 views

Stew in a sealed container left unrefridgerated overnight - OK to eat? [duplicate]

My wife used the slow cooker to make a beef stew - once it was done she put it in a sealed container and then left it in a cold bowl of water to cool before putting it in the fridge. Except she forgot ...
4
votes
1answer
37 views

How do I keep rice based noodles from sticking together?

I've already read a related question: How can I keep pasta from sticking to itself? However, I've found that rice noodles behave very differently than wheat noodles. I've tried: Adding oil to the ...
0
votes
0answers
35 views

Slow Cooker Curried Vegetables turned off! [duplicate]

First post! I try to do a lot of my cooking on my days off being a bit time poor. We are also in a shared living situation with limited kitchen facilities (limited fridge/storage space, no oven). ...
0
votes
0answers
17 views

Muffins crumbled and were almost gummy, great taste

I made a new recipe today for gingerbread muffins. They tasted great but crumbled a bit, but I'm pretty sure they were not overcooked. They were somewhat moist, almost gummy and stuck to the roof of ...
2
votes
1answer
65 views

Mixing ingredients ahead of time

Can you mix all dry ingredients for a cake and place ingredients in container and make cake the next day?
0
votes
0answers
49 views

Do grocery stores have to tell you if meat has been previously frozen [on hold]

How dangerous is it when stores sell meat that has been frozen and without any warning you take it home and freeze it? Isn't there a law that meat should be marked previously frozen ?
6
votes
2answers
896 views

Baked sweet potato french fries (chips) too soft, how to crispen?

My first ever stab at french fries, and 20 minutes with olive oil and seasonings in the oven preheated at 450*F was not enough to make them crisp. They were cut thick. Could I simply cook them longer ...
5
votes
3answers
86 views

What cheeses work well for pizza that will be refrigerated and reheated?

I make pizza pretty frequently, and I always have leftovers. I have a few go-to crust recipes that reheat well after being refrigerated, but I'm never happy with the cheese upon reheating. Usually I ...
1
vote
1answer
44 views

Slow Cooker Beef Bone Broth

I'm trying a beef bone broth recipe that is short on details... it basically says to cover the bones with water and simmer for 48 hours in a slow cooker. Based on Google, other recipes don't say to ...
0
votes
1answer
40 views

Brewing Hibiscus tea

I'm about to start a batch of Kombucha using 100% Hibiscus flowers as the tea. Just received a 1 pound bag of organic Hibiscus flowers. Can anyone give me some recomendations on amounts to use in a ...
6
votes
3answers
151 views

Do you achieve better results from marinating if you poke holes in the meat beforehand?

Usually when I marinate any kind of meat (usually chicken or steak), I always just stick the whole piece of meat in marinade and let it sit for X hours. My question is, is it possible to achieve ...

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