3
votes
2answers
28 views

Sous Vide long cook meat prep?

Do I need to do anything special to prep a flat iron steak for an overnight SV bath? I have seen some references to dunking in boiling water for anti microbial effect, but am not sure what the best ...
1
vote
1answer
30 views

Making saucisson sec from salami at home

I bought a peppercorn salami a few days ago. I would like to make from it what the French call "Saucisson sec" in their world of Charcuterie, essentially cured dry sausage. But I am not sure about ...
2
votes
1answer
26 views

How do I avoid chunks of butter in non-homogenized milk?

I bought a half-gallon of non-homogenized whole milk for something different. I gather that I need to shake it to mix the cream with the milk, but towards the end of the carton (after using it over a ...
3
votes
0answers
17 views

dehydrating food with a vacuum chamber

I've been considering buying a food dehydrator, mostly for fruit, maybe some jerky. I know that a conventional food dehydrator can take a while, 12-24 hours. I'm curious, can I use a vacuum chamber to ...
1
vote
0answers
19 views

Flank Steak Sous Vide - Blood Spots?

I got a SV wand for X-Mas, so have been doing alot of that this month. I did a flank steak today, which I cut into 3 parts, 3 bags, and did at 52 Deg C for 4 hours. I then Ice Bath'd all three ...
1
vote
0answers
34 views

What were the primary reasons for different livestock consumption habits of countries and cultures?

Whilst visiting a friend in Germany recently he told me that the prevalence of pork in the German diet was because the winters often killed cattle and beef was not readily available. I began to ...
4
votes
1answer
52 views

Why did my sweet potato hash turn soggy when frying in a non-stick pan, and crispy in a cast iron?

I was making a sweet potato hash for pizza topping the other night, and tried to fry the first batch in a non-stick pan. The hash never crisped up and was soggy, so I ended up mashing it instead. The ...
1
vote
1answer
36 views

Baking Turnips But are coming out burnt or soggy

I have tried baking turnips but they turn out very soggy or burnt. Any ideas? Below is the recipe I was using. Oven 350 Turnips Olive oil Rosemary I baked the slices on a baking sheet with the ...
2
votes
1answer
34 views

What is the impact of high heat on wine

I usually use wine in my tomato sauces, which are usually slowly simmered on the lowest heat setting. I'd really like to make this recipe: ...
6
votes
2answers
505 views

Why does microwave popcorn burn?

I've been experimenting some with do it yourself microwave popcorn, and some trouble getting the 'burn time' right has led me to a question that I can't find a good, definitive answer to. What is the ...
10
votes
2answers
1k views

What is the meaning of the term whole grain?

Often I have read that whole grains are healthy. So, what is a whole grain and what is a non-whole grain? The Pasta I have says "Durum wheat" as the ingredient. What should I understand by that?
1
vote
1answer
80 views

Is this yeast classed as instant yeast?

I want to do this recipe which contains these ingredients for the bread part.. 250g/9oz strong white bread flour, plus extra for dusting 5g salt 8g instant yeast 50g/1¾oz unsalted butter, softened, ...
26
votes
4answers
3k views

Is there a quick, easy, mess-free way to peel an orange?

Just what the title says, I don't enjoy getting my fingers all messy and I don't like getting a lot of pith. Is there a better way than just...peeling?
1
vote
1answer
325 views

How to know whether the oven's door has loosened and leaking out some energy or is as tight as it was when new?

The child had been playing with the oven door without my knowledge for some time. How to know whether the oven's door has loosened and is leaking out some energy or is as tight as it was when new?
4
votes
2answers
65 views

How to make sugar glass without corn syrup or cream of tartar?

I'm trying to make a relief sculpture copy out of sugar glass. I don't live in the US, so the corn syrup is not easily available. I read in multiple recipes that cream of tartar can be substituted ...
7
votes
1answer
101 views

Black Beans - Toss the soak water?

I'm making a two pounds of dry black beans by: Sorting out the rocks, dirt, malformed beans Washing any dirt or mud from the remaining beans Soaking for only 1 hour in 2 gallons of water and 2 ...
1
vote
1answer
28 views

Sweet rice recipe help? Panama cook book recipe

This is from my vague Panama cookbook for "Sweet Rice." It's a side dish, not dessert. Ingredients: - 4 or 5 coconuts (Google says 1 coconut is 1 or 2 cups of coconut milk) - 1/2 pound of ginger ...
0
votes
1answer
22 views

Roasting a frozen Creole Pork Leg?

I have a cookbook from Panama and the directions are sometimes missing or can be very broad. I'm a new cook so I need exact directions. I've tried Googling too but can't seem to find other recipes ...
0
votes
1answer
51 views

Is it safe to cook pork chops that thawed on counter overnight? [duplicate]

Is it safe to cook pork that thawed on the counter overnight?
1
vote
0answers
10 views

What are some dishes indigenous to Seattle? [on hold]

Looking to make some dishes local to both regions of the Super Bowl teams. Does anyone know of any foods that represent Seattle well or are popular there?
3
votes
3answers
86 views

Baking in gas oven does not brown the top

I need advice from those who bake in gas oven without fan. I bake on the middle rack and have an oven thermometer(my oven is -20 deg off). My cakes get baked darker on bottom and paler on top. Cookies ...
4
votes
0answers
91 views

Reverse engineer the Perfect Japanese Omelet

I've come across this video of a very impressive japanese omelet and I've been trying to understand how it's done and what do I need to make it at home. I've seen this video reproducing the ...
0
votes
1answer
41 views

Vegan breakfast recipe [on hold]

After being vegetarian for the past year and a half, I am deciding to try to go all the way and become vegan. Does anyone know of any good vegan breakfast recipes that are easy-to-follow?
2
votes
1answer
35 views

Cooking peanut butter cookies, is there any adjustment using crunchy vs. creamy?

I assume most recipes call for creamy. Should I use more crunchy? Should there be a cooking adjustment for time or temp?
4
votes
1answer
186 views

Starters vs Entree

I've been watching Hell's Kitchen USA and they have Starters/Appetisers, Entrees and Desserts. In Australia, we have Entree, Mains and Desserts, so its very confusing what Starters and Entrees are and ...
3
votes
1answer
23 views

How can one use Thai basil stems and flowers?

What parts, besides the leaves of Thai Basil, are usable? I am making Thai Basil Chicken (Gai Pad Krapow) using the leaves but can I use the stems and flowers as well?
2
votes
2answers
58 views

What is the difference between regular (vege. oil) and butter recipe cake mixes?

Many commercial cake mixes use vegetable oil, but I have seen some (usually 10% or less of what the store carries) that are "Butter Recipe". These use butter instead of vegetable oil. What is the ...
2
votes
2answers
75 views

How to mount a ham?

I bought a Serrano ham on sale. It's the whole pig's leg, and it comes with a kind of a stand. However, the stand was delivered in pieces like IKEA furniture, but unlike IKEA, it has no manual ...
2
votes
0answers
20 views

What's wrong with my iSi soda siphon, and how do I fix it?

I am the happy owner of a soda siphon which I've used for the last three years on a near-daily basis to make sparkling water for sundry use at home. It appears to be this model, though I've lost the ...
0
votes
1answer
34 views

How to bake 3 large pans of lasagna in a regular size oven

I need to bake 3 large pans of lasagna in our conventional regular size oven. The pans are "13 x 9 x3" in size so I will need to use two oven racks.
0
votes
0answers
6 views

How to reduce the beany flavour of soya milk and tofu [duplicate]

I have set up a plant of soya milk and tofu. i am facing problem of beany flavour in it. kindly suggest any method by which the beany flavour can be taken out..thanks in advance
2
votes
1answer
49 views

Why does some cookie recipes both put sugar and brown sugar? Also can we use sweetener like stevia instead of sugar in recipes?

Why does some cookie recipes both put sugar and brown sugar? What is sweeter regular sugar or brown sugar? Also can we use sweetener like stevia instead of sugar in recipes? Will it give a sweeter ...
1
vote
3answers
435 views

Why does caffeine taste bitter when added to tea?

Black tea contains about 40 mg of caffeine. When adding 80 mg of caffeine powder, the tea tastes bitter. Why doesn't caffeine that is already in the tea or in an energy drink taste bitter and how ...
6
votes
2answers
132 views

What makes Kewpie (Japanese) mayonnaise so different from Hellmann's?

According to Amazon, Kewpie mayonnaise contains vegetable oil, egg yolk, vinegar, salt, MSG and spices (no sugar). Hellmann's (which I specify only because it seems like it's the 'canonical" American ...
2
votes
2answers
27 views

Brownie Questions

The last couple of times that I have baked brownies, they would come out with a thin layer of oil at the top. I don't know if i'm not giving the butter-sugar mixture enough time to cool down but after ...
1
vote
2answers
32 views

How to dry out rehydrated dried mangos?

I have been making spiced dried mangoes lately by purchasing a package of dried mangoes, placing them into a bowl, splashing some lime juice on them, and then adding paprika, cayenne, ancho, and ...
1
vote
1answer
60 views

Cooking, freezing, recooking, and refreezing chicken

I boiled a whole chicken, then froze the cut up parts. I then cook different meals but want to know if I can refreeze the leftovers from the dinners.
0
votes
1answer
47 views

Frozen bread dough that has been thawed out in the refrigerator for five days

Is it safe to use frozen bread dough that has been thawed in the refrigerator for five days? It was on a metal tray and dough covered with wax paper to keep it from drying out. It did rise already ...
0
votes
0answers
18 views

how long can I leave cooked meat out on the counter before it goes bad? [duplicate]

How long can I leave cooked meat on the counter before it goes bad and I can't use it?
0
votes
2answers
76 views

Does whole milk or soy milk spoil faster? Why?

I'm doing a science fair project and I need some help. My question is does whole milk or soy milk spoil faster? Does anyone know which one spoils faster or if they spoil at the same rate? Please ...
1
vote
2answers
52 views

What is the conversion ratio from whole potatoes to potato flakes?

I have a recipe for butternut squash soup that calls for 2 potatoes which will be pureed in the end. I only have potato flakes. How much of the flakes do I use to equal the 2 potatoes?
0
votes
0answers
68 views

Are slightly moldy beets edible after boiling?

I have some beets with mold on the stems and top which is hardly visible but has a noticeable smell. If I cook them for 60 minutes and then peel them, will the beets then be edible?
5
votes
0answers
33 views

Can sarsaparilla and sassafras be substituted with licorice root?

I am trying to make root beer using natural ingredients, but sarsaparilla and sassafras root are difficult to get in my area. I found root beer recipes that used licorice root as an ingredient, and I ...
2
votes
2answers
69 views

Baked beans still firm after soaking and hours of cooking

I decided I would make baked beans for a BBQ at my MIL's this past weekend. I've never made baked beans but decided that it was time since I love them so much! I found a recipe for Southern Baked ...
5
votes
3answers
240 views

Unpeeled garlic cloves in French / Belgian cooking?

I am looking through some recipes that came with a French pressure cooker I just bought (in Belgium). It seems most of the recipes that use garlic ask for one or two upeeled garlic cloves ...
1
vote
0answers
121 views

How to make Cheeze Burst Pizza same as Domino's?

I'm a true pizza lover and at Domino's they make a great style called "Cheese Burst", the only problem is I can't eat it due to religious reasons. As a Jain, I don't eat some common foods. For more ...
3
votes
1answer
90 views

American cheese availability and utility

According to Wikipedia, the product commonly (and in that article) called "American cheese" is generally manufactured from ingredients such as one or more cheeses, milk, whey, milkfat, milk ...
1
vote
0answers
28 views

What are qualities that are needed in a stand mixer? [closed]

I'm an industrial design student, and I am redesigning a stand mixer and I'm looking for any input on features that are required for people who use it at least on a semi regular basis, especially ...
4
votes
1answer
74 views

Why do choc chip cookies change with different temperature butter?

My name is Chris and my daughters name is Maggie (9yr) She’s doing s science fair project and we have a question we need help with. Her science project is baking choc chip cookies 3 different ways to ...
1
vote
0answers
42 views

Best recipe databases? [closed]

I am looking for new recipe databases to peruse. What kinds exist? Can someone provide some general information about the online resources available to chefs for expanding their cookbooks?

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