0
votes
0answers
3 views

How long should bread dough warm up after cold fermentation

I'm trying to experiment with cold fermentation. I've put dough to fridge and I see that it slowed down. However how long should it ferment afterword - is ~10 hours out of fridge good enough (this way ...
0
votes
1answer
6 views

What's the point of “cheese alternative” that has dairy in it?

I was at Trader Joe's again, and I bought this cheese alternative. Being hungry out of my mind, the thought to check the ingredients never crossed it. Now I, a vegan, am stuck with having to eat a ...
0
votes
0answers
7 views

which crab meat is the best one?

In my opinion, Spanner crab meat is the best one.
0
votes
1answer
21 views

Can I cook food faster in a pan with the lid on and/or high heat?

Does water boil faster with the lid on? Yes. But I usually can't brown food unless I take the lid off. How can these both be true?
2
votes
0answers
6 views

How to prevent shitakes from sticking to pan when sauteeing?

Is there any way to prevent shitakes from sticking to the stainless steel pan when sauteeing in olive oil? I cook with many different kinds of mushrooms and only shitakes, and to some degree ...
0
votes
0answers
10 views

Is it safe to eat beef that was boiled, then at room temp overnight then boiled again in sealed crockpot? [duplicate]

Similar to another question about poultry Chill (with beef) cooked to a bubbling boil for 2+ hours then set to a simmer (Warm, in crockpot) with lid still on overnight. Power goes out for 12 hours. ...
0
votes
0answers
10 views

How much Graham baking crumbs do I use for 1 sheet of graham crackers? [duplicate]

I have a bag of Great Value Graham baking crumbs. The recipe that I am doing calls for 1 sheet of Graham crackers. I have searched the web and there is no reverse measurement from already crushed ...
0
votes
0answers
9 views

can you refreeze pork after power outage [duplicate]

My freezer went off.Still in ice but the meat is thawed out.Can I refreeze it.It is a whole pork of meat
2
votes
1answer
36 views

freeze then roast red bell peppers?

I frequently make a pasta sauce with red bell peppers that I roast in the oven. All of the other ingredients are staples in my house and always available, but it's frustrating to go to the store for ...
1
vote
1answer
41 views

Use of sour milk for bread making - how long after the expiration date is it safe?

My mother uses (and my grandmothers used to use) sour milk in the baking of homemade bread. This was generally whole raw milk that had soured. I'm not so lucky as to be able to get whole raw milk ...
-1
votes
0answers
22 views

using grill in a samsung CE1041DFB microwave

I have a Samsung CE1041DFB microwave oven with grill and convection facility. How to grill to make grilled chicken? Do I have have to place a bowl under the grill while using it?. One time I used the ...
0
votes
0answers
19 views

toxicity in cookware [on hold]

Lately as children have come to my life, I'm a bit more concerned about toxicity of stuff. With some many advances and cookware, and infinite types of material, I don't even know what to buy in terms ...
2
votes
1answer
45 views

How does yeast feed on the water

How and why does yeast grow and feed on the water? My children and I have been making yeast rolls and they keep asking why it expands,I don't know how to answer this and they are still waiting for an ...
1
vote
1answer
53 views

Where does scarface pasta get its name from?

I couldn't find anything within the first few pages of a Google search other than the fact that fettuccine al burro (it's original name) was named after it's creator Alfredo Di Lelio.
1
vote
0answers
29 views

How to prevent calzones from getting soggy on steam table?

How do i keep fresh made calzones from getting soggy while displayed on a steam table?
1
vote
0answers
6 views

What tempering process do you use when moulding chocolates

I want make moulded chocolate but am always having a hard time keeping the chocolate in temper for the sealing process. I use the microwave method to temper the chocolate and I do so with a batch of ...
1
vote
1answer
16 views

Is there a searchable food catalog of USDA Organic products?

Is there a website that I can search for all products certified by USDA with one of the 4 organic labels: 100% Organic Organic Made with Organic Some Organic ingredients For example, how can I ...
3
votes
2answers
118 views

Carbonated Beverage in Pressure Cooker

This recipe for Root Beer Pulled Pork Sandwich is written for 8 hours in a slow cooker. I'm considering doing it for an hour in a pressure cooker. I'll paraphrase the cooker ingredients at the click ...
1
vote
0answers
17 views

Heart shaped fruit cake: how to prevent uneven baking

I have just made my first ever fruit cake. I used the BBC light fruit wedding cake for a 6" tin. I used the cake o later to increase the cake to a 12" one. The original recipe said to bake for 30 ...
0
votes
1answer
24 views

How long can you store sugar syrup? [duplicate]

Recently, we made a variety of cocktails from Ottolenghi and Scully's NOPI book. Now, we are left with two sugar syrups. According to the book, they can be stored a few weeks in the fridge. Skip ahead ...
1
vote
0answers
24 views

Lemonade as a base for steak marinade

I have marinaded steaks in the past with acidic juices, usually including orange juice. The acidity seems to help with the tenderization of the meet and the slight sweetness in addition with salt and ...
0
votes
1answer
40 views

How can I increase the longevity of my bananas? [duplicate]

I have some bananas that I just bought at Trader Joe's. They're nice, fresh, yellow, and full of general banana-ness. But if I take more than a week or so to eat them all, they start to get brown ...
0
votes
0answers
10 views

How do we make baking soda at HOME? [duplicate]

Can we make baking soda at home?
1
vote
1answer
28 views

How long can I keep connoli shells with no filling and how should I store them

How long can I store connoli shells with no filling? What is the best way to do this? I am traveling 5 days to my destination.
0
votes
0answers
26 views

Cracks Developing in Straight-Sided Stainless Steel Vessels

Over the years I have acquired several grades and sizes of (straight-sided) stainless steel storage containers - some from India and some from US (origin unknown). My expectation had always been that ...
1
vote
0answers
29 views

Does garlic get woody if you let it grow for too long? [migrated]

I'm growing garlic in my garden this year, and was wondering if it turns woody (undesirable for cooking) if you let it grow for too long.
4
votes
0answers
44 views

What is this metal utensil tool with wooden handle?

Saw this at a flea market with other kitchen tools and do not know what it is. The end of the tool that is pictured is attached to a handle that looks like it would typically belong to a whisk.
0
votes
2answers
63 views

What is the difference between a hen and a chicken? In terms of cooking, flavor, price, and anything else culinary related.

I have a recipe from James Peterson for chicken stock that asks for a chicken carcass and a stewing hen. So I'm wondering what the difference is. The problem is that my local grocery store only sells ...
0
votes
0answers
13 views

Hominy Making Methods

Been trying to figure out how to make hominy from dried field corn. But every recipe shows radically different cooking and steeping times; From boiling from 12 hours and/or steeping for 12 hours, to ...
0
votes
0answers
35 views

What are the little sparkly flakes on my black glass cooktop?

I used my Kenmore elite black glass cooktop for the first time using a brand new smooth bottom Henkels pan and found sparkly shards of metal on the surface afterward that won't clean off. I didn't ...
1
vote
0answers
24 views

what does watt specify in induction stove

what does watt specify in induction stove? Does a higher watt induction stove implies that the cooking will be faster? Is electricity consumption of higher watt induction stove higher?
8
votes
1answer
671 views

How well does it work to just throw in all the ingredients and boil?

I'm wondering about this recipe. It tempts me because I'm really lazy. But I'm skeptical because I've always been taught to sauté onions first, then progressively add other ingredients, starting ...
0
votes
2answers
43 views

Why does food spoil in the freezer?

Many recipes suggest storing perishable food, such as left-over chicken stock, in the freezer for up to 2-3 months. Why could one not store it frozen for longer, surely bacteria and mould cannot grow ...
1
vote
0answers
14 views

Flavored caramelization

When should flavorings to brown sugar-caramel be added: during caramelization of after? I make caramel regularly for inclusion in coffee based drinks. The caramel recipe is simply: brown sugar ...
0
votes
1answer
19 views

Effecient way to dab grease from dehydrating meat without paper towels

I have read the question here but that question doesn't help me, since the options available in that situation, are not applicable in this situation (see "Limiting factors"). Problem I love to ...
2
votes
2answers
15 views

How to dry Eucalyptus leaves (to later on make herbal tea from)?

I recently collected Eucalyptus leaves that I'd like to dry out to later on make herbal tea from. I've cleaned the leaves and scattered them on a grid, but I'm wondering if there are fast techniques ...
0
votes
2answers
31 views

What constitutes a 'waxy potato'

Potato salad, dauphinoise, sauteed, with potato cooked but firm and keeping its form with a wonderful waxy texture. Common all over France but a rarity in the UK. What varieties should we be looking ...
0
votes
2answers
41 views

Sauté meat then vegatables, or vegetables then meat?

Most Joy of Cooking recipes call for browning of meat, then removing the meat, and sautéing vegetables, until they're soft, though occasionally it's the reverse. Does it make a difference? If so, ...
7
votes
4answers
469 views

How do I drain sauerkraut?

One of my favorite sandwiches is the Reuben. One problem I tend to have when making this at home is the sandwich is damp from the sauerkraut. I buy sauerkraut from the store. Before putting it on the ...
7
votes
6answers
1k views

What can I do to fix/improve a dry cake?

So a lot of times a cake is really dry, whether the recipe author intentionally does that or if I did something wrong I'm not sure (maybe it's how it's meant to be but it doesn't suit my tastes). ...
3
votes
1answer
36 views

How can I achieve a good socarrat with paella cooked in the oven?

I'm cooking dinner for a friend who pointedly bought me a paella pan. Normally, I would never consider making paella in the oven, but my stove is electric and the coil is not nearly as big as the base ...
1
vote
2answers
55 views

Fresh pasta noodles in lasagna

When making lasagna noodles from scratch, do you need to cook the noodles first? If I was making it the regular way, layers, I wouldn't think it would need to be cooked. But I'm rolling the noodles ...
2
votes
2answers
102 views

Replacements for baking soda in a cake?

Sometimes I wish to bake a cake, but sometimes the country that I'm in doesn't have baking soda (it's not the country that's changing itself, but me that's changing country from time to time). I have ...
1
vote
1answer
160 views

Clarified butter: what happens if the foam isn't skimmed off?

I know that most recipes for making clarified butter discard this foam. But I've also seen some recipes, like this one for ghee, which do not skim the foam. The butter will form a foam which will ...
25
votes
3answers
6k views

Is butter ever the same after having been melted?

I was recently doing some experiments with butter which involved melting it gently in the microwave and pouring it into dishes. It seemed to me that after the butter had cooled and re-solidified, it ...
0
votes
1answer
38 views

Ling Ling Potsticker Sauce or Similar

I love pot stickers. I love them steamed, but even better deep fried. I've tried different brands and they all have a similar dipping sauce. It's hard to describe, but I'm sure a lot of you out there ...
0
votes
1answer
49 views

Explaining raising dough

I bought dough containers and would like to know a couple things: When I mix the dough do I put it in the refrigerator right away and can I seal it with the lid on or do I use seran wrap? When I take ...
2
votes
1answer
161 views

Making KFC-like chicken

I brine my chicken and use only salt, pepper and garlic powder in bleached flour to taste. I think this comes close to the Colonel's. Can anyone taste other spices in the original recipe?
1
vote
1answer
48 views

Tricks for knowing when a cheesecake is correctly done [duplicate]

I have just made a cheesecake, (not my first), but will admit that for me it is a bit of a guessing game to know when it is perfectly done. I know that the sign is when the middle still jiggles, ...
1
vote
1answer
55 views

How to use vanilla beans?

I used a vanilla bean in a water-based beverage and did not get any taste. Further research showed that vanilla is apparently oil soluble, not water soluble. I know that it is a common practice to ...

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