All Questions

0
votes
0answers
2 views

The difference between cream of tartar and bread improver

A few months ago I bought a pocket of cream of tartar (unlabeled) and after a few days I bought some bread improver. Now that I transferred both from their unlabeled pockets to air-tight containers, ...
0
votes
1answer
31 views

What is the best way to add greens to an omelette?

I've started adding various greens (spinach and arugula) to my eggs and omelets. I've only tried a few ways: Add greens first to a hot pan with olive oil and butter. Add the eggs afterwards. Cook ...
2
votes
3answers
35 views

Can raw soured milk be used to make cheese

Hi all I have 10 liters of raw cows milk and my fridge has stopped working for last 12 hours. Basically the milk has soured or spoiled I'm not sure there are small culture particles in the milk and it ...
3
votes
1answer
34 views

How can I adapt slow-cooker recipes to allow more pre-preparation?

I started to ask about adapting slow-cooker recipes for longer cook times, but noticed there were a few questions about that already that look helpful. My next question is about how to prep a slow ...
1
vote
1answer
19 views

Can I tenderize conch meat with baking soda

I want to tenderize conch meat with baking soda for the first time. It works on meats, beef, pork and chicken, but I have never tried it on conch meat. I have in the past, tenderized conch by ...
2
votes
0answers
27 views

I am wondering if certain ingredients go together

I am making Spinach an Pea soup and would like to know if adding some grated carrots to it would be good?
0
votes
2answers
34 views

Cafe brulot in emily post's etiquette

I've searched everywhere and I've been unable to find a copy of the recipe I found in the 1938 or so edition of Etiquette by Emily Post. She describes a drink that is served flaming mixed with spices, ...
3
votes
2answers
443 views

How to put stuff inside baked sandwich and bread?

I would like to cook some rolls or bread with the condiments already inside. The condiments that I like range include tomatoes, olives, sliced ham, and bacon. Notice that I mentioned acidic and fatty ...
2
votes
2answers
55 views

How to make my graham cracker bites crispy/crunchy?

I am attempting to make crunchy graham cracker bites (think granola but made from graham crackers). I wanted to use the recipe below as a base: 2 1/2 cups graham cracker crumbs 1/3 cup sugar ...
0
votes
0answers
35 views

Is sealed raw meat left out on counter for 3+ hours safe to cook and eat? [duplicate]

Left a lb of ground chuck, still sealed, out on the counter after coming home from buying groceries. It just slipped by me, everything else went into the freezer. It's been about 3 hrs and some ...
2
votes
1answer
111 views

Is old Bailey's Irish Cream safe to drink?

Will it poison a person to accidentally drink some Bailey's Irish Cream that is way past the expiration date? I am wondering if it will make me ill?
1
vote
4answers
60 views

What's the best container to ferment vegetables?

I'm brand new to fermenting. Popular purchases are Ohio stoneware crocks and A German style air-lock ceramic crock for fermenting the harvest. (pictured in order below) I'm interested in smaller ...
1
vote
1answer
46 views

What sort of kebab is used with Chellow Kebab?

I came across the following picture in wikipedia the entire serving was being called Chellow Kebab without separately naming the Kebab Variety. I would like to know the name of the Kebab as ...
0
votes
1answer
42 views

Reasons to sweeten ground beef macaroni casserole

A friend gave me a beef and macaroni casserole. It had an odd sweet taste, so I asked about the ingredients and seasoning. Turns out it included a half-cup of dark corn syrup[1]. I am wondering where ...
0
votes
0answers
15 views

Chicken Breasts Accidentally left at room temp [duplicate]

I brought fresh chicken breasts (2 in each vacuum pack) home from costco. They are sealed in vacuum packs. I left them out at room temp for approx 10 hours and then put them in the fridge. Can i ...
0
votes
4answers
193 views

How can I cut a tomato without a knife?

I am trying to make a salad but I can't find a knife at my work. Is there a way I can cut the tomato without a knife?
0
votes
2answers
110 views

Are there blue foods out there?

Are there naturally occurring foods that are blue? Not foods that have been created in a lab to be blue?
1
vote
1answer
51 views

Amount of baking powder in a muffin recipe

I have a couple of recipes from a reputable publication called "Recipes Only" (a magazine published in the eighties) which calls for merely 1 tsp. of baking powder and 1/2 tsp. of baking soda for 2 ...
2
votes
1answer
49 views

Why should food be frozen quickly?

I was reading one of the articles in Uncle John's Curiously Compelling Bathroom Reader about the history of harvested ice and ice houses. The article mentioned that electrical freezers and ...
1
vote
3answers
70 views

Fire under electric stovetop element

I was cooking and I saw flames shoot up from under the oven element ... why might this be, and what can I do to prevent this? I wasn't too concerned because it wasn't the food that was on fire but ...
1
vote
1answer
167 views

The cook time and temperature I need is not an option on my crockpot

How do you adjust the cook time for a recipe that says cook on low for 6 hours to coordinate with a programmable crock pot that only has settings for 4-6 hours on High and 8-10 hours on low?
0
votes
1answer
76 views

How to protect roasted coffee powder from degrading during daily use?

I have to buy coffee roasted powder in 100gms packet. I use 1 tablespoon on coffee per day. I do keep the coffee in an airtight container and then in an opaque cover. How should I protect remaining ...
2
votes
1answer
79 views

Is it necessary to store purchased sealed Coffee powder in freezer? Why?

I purchased few packets of 100 gms freshly ground and roasted Coffee powder. These packets do NOT have air filled in them like the chips packets. Is it necessary to store purchased sealed roasted ...
1
vote
1answer
61 views

Is unsour sour cream too new or too old?

My supermarket only has one supplier of sour cream, so I always buy it. It appears to be made by a small company. All last year, when I purchased the product, it appeared like any sour cream you can ...
2
votes
0answers
52 views

What is the difference between Paris ham and French ham?

My supermarket sells two kinds of pre-sliced ham. One is called Paris-style and the other French-style ham. Both kinds of ham are from the same company and the names are no indication of where the ham ...
2
votes
1answer
514 views

Why is some frozen breaded chicken pre-fried?

At the supermarket, I found some frozen breaded chicken. The package said it was already fried before frozen. Why would they fry the chicken before freezing it?
2
votes
2answers
61 views

How to make use of old apples?

I have many apples, but the insides are already brown. The outside is slightly soft, perhaps bruised. The inside appearance is the same as if you cut an apple and let it sit out for 1 hour, but this ...
0
votes
1answer
60 views

How long does it take to cook ground meat on a skillet?

I was wondering how long it exactly takes to cook ground meat in a skillet on the stove on medium heat for these meats? 1) pork 2) bison 3) beef 4) chicken
0
votes
1answer
78 views

Can I fix butter (for a sauce) after putting too much mustard in?

I'm making sauce for chicken cordon bleu. The butter has shallots, parsley, mustard, salt and pepper. I put too much mustard into the butter. Can I fix this?
3
votes
1answer
126 views

Could a non-bitter eggplant become bitter after cooking?

I've seen a couple of questions here, that touch the issue of aubergine bitterness: How do you make sure aubergine doesn't go bitter when cooking? Rubbing eggplants in salt But nobody writes about ...
5
votes
1answer
96 views

How can I get gross, bloody stumps in my Halloween punch?

I like this for a Halloween offering. The effect is achieved by filling a powder-free latex glove with water and freezing it. I'd like to step it up a notch by making the hands look like bloody ...
1
vote
2answers
161 views

Do I need to let red wine breathe each time I uncork the same bottle?

I have always allowed my red wines to breathe for at least 45 minutes prior to pouring. Often I don't drink the whole bottle, but instead cork what is left. When I go to serve on a different day, ...
2
votes
3answers
172 views

Should I be suspicious of meat/seafood on sale?

Recently a local grocery store had a sale where Fresh Salmon Fillets, apparently normally $6.99/lb, were dropped down to $1.99/lb. My parents were all too eager to load the car with 20lb of salmon ...
1
vote
1answer
56 views

Preparing a fresh bag of spinach: To Stem or Not To Stem

In the past I have always de-stemmed my fresh spinach leaves. But I am wondering, is that necessary? I'd like to prepare as-is.
2
votes
1answer
55 views

Lemon juice as a natural preservative for soups

Can lemon juice be used as a natural preservative for soups? Additionally, Russian soup Borsch has a lot of cabbage in it, as far as I know that makes it last longer. Do you think cabbage can help ...
2
votes
3answers
152 views

What order should I add ingredients when making soup?

I am a student with no cooking experience and a very low budget. The former forces me to cook as cheap as possible and I think soups in general are the most cost efficient meals out there, since they ...
1
vote
0answers
41 views

Why did my chocolate icing exude its cocoa butter?

I tried making Corriher's "Luscious, creamy chocolate icing" for the first time. 340 g milk chocolate (I love Hershey's) 225 g semisweet chocolate 28 g light brown sugar a pinch of salt 5 ml ...
-3
votes
0answers
78 views

HELP! cooking homework i can't figure out! [closed]

I have a cooking worksheet for school and I can't figure these questions on the sheet so if you know the answers, can you please add the word with the number next to it? Thank you. 1. What helps to ...
3
votes
1answer
57 views

Smoking a blade steak

I live in Australia where smoked BBQ isn't really common. I asked the butcher what he'd recommend for smoking and he suggested a blade steak (I believe it was). It weighs about 1.5kg / 3.3 pounds. ...
0
votes
1answer
62 views

How long does coconut curry last in the fridge?

I have three day old green coconut chicken curry in the fridge and am wondering if coconut milk goes bad very quickly. (This is complicated slightly by the power cut we had two days ago for 12 hours. ...
2
votes
2answers
66 views

Emulsifying ingredients for vinaigrettes

My weekday vinaigrette recipe goes something like: 1 part olive oil 1.5-2 parts seasoned rice vinegar dollop of Dijon mustard put into sealed container, shake, pour This emulsifies nicely thanks ...
0
votes
0answers
67 views

Why does my cakes fall?

When I bake cakes from scratch they fall in the middle. When I bake boxed cakes they do not fall. I do not know if I am overbaking or using too much liquid.
1
vote
1answer
37 views

What do you get when you reheat and cool clotted cream?

I made clotted cream and tried to heat it for serving. It immediately disintegrated so I tried to salvage it by freezing it. It solidified into something yellowish and left some liquid at the bottom, ...
4
votes
1answer
67 views

Sweetened Condensed Milk in Carnitas - What Does it Do?

I plan to make carnitas soon with a lovely pork shoulder that wants out of my freezer. I've made carnitas many times before; what's not to love about Mexican pulled pork? I've never used sweetened ...
5
votes
1answer
150 views

Making Tamales using a corn meal alternative

What can I use to make tamales other than corn meal? My son is allergic to corn.
2
votes
2answers
59 views

How to store no yeast dough

I need to store a no yeast dough (water, flour, butter, salt) for verenyky for about 40 hours. What would be the best place: fridge or freezer?
2
votes
1answer
50 views

Can I make microwave frozen ready pizza?

I would like to make frozen pizzas and heat them in the microwave. I understand that to warm in oven would be better but I don't want to use an oven. I want to make my own frozen ready pizza and heat ...
0
votes
1answer
36 views

What is the target internal temperature of pork back ribs for maxium tenderness?

Although there are many variations for how to cook 'baby back' ribs, there seems to be scant information concerning the target internal temperature of the meat when finished. The question may be ...
3
votes
1answer
587 views

Sugar/salt frosted around the top of a cup/mug

Recently I managed to accidentally get a bunch of raw sugar crystals stuck to the rim of a mug of tea. Drinking the tea over the sugar, being able to balance out the tartness and the sweetness as I ...
1
vote
2answers
93 views

5 Gallon Drinking Water Container

I'd like to buy a 5 or 6 gallon container for drinking water. I don't like plastic. One option is a glass carboy. But it's easy to break a glass carboy. Another option is a metal container. I guess ...

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