1
vote
0answers
7 views

Tofu and chalkiness

I just found out that I have new dietary restrictions. In an effort to get more protein I have begun experimenting with tofu. The problem I am having is when I make tofu " yogurt" or add tofu to my ...
1
vote
0answers
12 views

Can I use an avocado instead of a banana?

I have a great recipe to make cookies but it requires a mashed up banana. I am on the anti-candida diet so I cannot have bananas. I would like to replace it with avocado but I wasn't sure of the ...
1
vote
0answers
16 views

What device should I use for pressing/fermenting

I regularly make a Japanese side dish of fermented cabbage that's simply pressed down for a day and salted. I'd just jury rigged something up, but it finally broke so now I'm looking to see if there ...
0
votes
1answer
21 views

Use of braiser for frying

In our large commercial kitchen, which is seldom used, how long can we keep the oil in the large tilt braiser that is used for French fries and fried fish? Can this oil then be disposed of in the ...
1
vote
1answer
30 views

Is it safe to par-boil chicken legs, (unthawed), then finish cooking them later?

I boiled four chicken legs for 25 mins, put them in the fridge then took them back out to finish boiling them four hours later, is this safe?
2
votes
1answer
33 views

How to get pickled mushrooms to be less sour?

I like pickled mushroom from a jar but I would prefer if they were less acidy/sour. Is there any way to increase the PH ? Will it work if I drain the juice they come in and refill with oil or ...
3
votes
0answers
38 views

Drying whole, small fish at home

As part of my ongoing experiments with whole small fish (sardine, smelts, small mackerel), I'm considering drying them at home to produce concentrated umami bombs. However, I'm admittedly less than ...
2
votes
2answers
47 views

Is there a papaya substitute in salads?

Is there a substitute for green papayas in green papaya salad. The US supermarket papayas are not the same, even if you use them green.
1
vote
1answer
41 views

Do you need eggs for extruded pasta dough?

I'm wanting to make pasta using my KitchenAid pasta press. Many recipes I see use eggs, but some use only water. I'm thinking using so many eggs would get expensive if I do this regularly, so I'm ...
2
votes
1answer
51 views

What are good settings to reheat french fries soggy from refrigirating overnight in a small oven?

I have yesterday's French Fries (Chips for those of you across the Pond). They were stored in a refrigerator overnight and now are cold AND soggy. What's a good technique to reheat them in a small ...
0
votes
3answers
1k views

Using cream cheese instead of cheddar in a grilled cheese sandwich

If I want to make a grilled cheese sandwich with cream cheese instead of cheddar, can I get it melted like cheddar?
5
votes
1answer
84 views

Jaw Shattering popcorn

Recently I found that popcorn is a fantastic snack, and incredibly cheap if you make it yourself. There is only one problem... it seems that some of the popcorn pieces have a jaw shattering hard ...
0
votes
1answer
59 views

Is the stainless steel pot pitted by salt water bad for health?

I added salt and cold raw eggs to cold water in an All-Clad D5 18/10 stainless steel pot before turning the burner on. After the salt water was boiled and eggs were taken out, I saw a lot white spots ...
1
vote
2answers
95 views

What are food combinations that trick your taste buds into tasting sweet?

I recently tried unflavored yoghurt with a teaspoon of cinnamon, and for some reason, the combination tasted sweet. Are there any food combinations that accomplish this? The yoghurt was non-fat; I'm ...
1
vote
0answers
57 views

Unrefrigerated Mashed Bananas: Are they safe to bake with?

If mashed bananas are accidentally left on the counter overnight can they still be used for baking?
1
vote
1answer
86 views

Forgot to turn the crockpot on with pork in it

I put 2.5 lbs of salted raw pork shoulder in the crockpot, then added boiling hot liquid to the crockpot. I forgot to turn it on, and noticed an hour later. Then I turned it on. Is the meat still ...
1
vote
1answer
44 views

oil splattering covers

I have a 10 1/2 X 20 inch stove-top grill pan. I am looking for a mesh, oil splatter-proof cover that is that size plus maybe 3-5 inches high with a handle on top. where can I find one of these?
1
vote
1answer
75 views

Solid honey in dragon's beard candy?

I saw a video of a street vendor making dragon's beard candy in Korea and at the beginning he started with what he described as a block of "fermented honey two weeks" and a bowl of corn starch: The ...
3
votes
5answers
1k views

Is this soup, stew, or something else?

I ate some East Asian dish recently and it looked something like this: [image source: http://www.thetabletopcook.com/images/tabletop-cooking-homemade-taiwanese-hot-pot.jpg] I had never eaten ...
1
vote
2answers
59 views

Pizza crust mix for pizza with cast iron pan?

I bought this "Mantita's italiano Crispy Pizza Crust Mix", but I own no pizza pan. All I have is a 8 inch wide, ~2inch deep, round "Lodge" cast iron pan I have never used before. I want to make a ...
0
votes
1answer
74 views

prepared meals and storage time in fridge before delivering them to clients

my daughter prepares meals for her small catering business. After she prepares them and stores them in plastic containers she stores them in our fridge which is taking up too mush space. They foods ...
0
votes
1answer
76 views

image on rice paper

I used an 8 1/2 by 11 piece on a sheet cake and used transfer paper to put the image on the rice paper. Can I run the rice paper through the printer or will it jam up the printer? or is using the ...
1
vote
2answers
40 views

Ginger allergy need substitute

My family loves Asian food. Unfortunately two of us have an Anaphylaxis allergy to ginger and one to soy. I've found some great info here on soy substitutes but nothing for ginger. Does anyone have ...
2
votes
1answer
40 views

making iced tea with lowest caffeine content

I want to make lemon iced tea with lowest caffeine content possible. I understand I should use white tea leaves instead of green or black. Is this true? Also, should I steep the leaves in boiling ...
4
votes
5answers
306 views

What has happened to today's chicken compared to the chicken in the 1950's - 80's?

In the 1960's, 70's and up until now, my dear parents prepared their chicken the same way as have I. We bought it, washed it, cut it up, cooked it and served to family and friends who never got sick ...
1
vote
1answer
35 views

Temp and time for using half the recipe of cake

I have a recipe which makes cake for 6-8 ppl. I want to bake the same recipe using just the half recipe. It's original temp. Is 180 C using 40 minutes. Now after using just the half recipe what will ...
1
vote
1answer
31 views

How much citric acid to use to preserve vegetarian jelly?

I am making a vegetarian jelly using Carrageenan. I am hoping to make a batch to give out as samples to friends etc. (hoping to market it eventually). Does anyone know what concentration of citric ...
0
votes
1answer
63 views

Baking powder substitutes

So I found this amazing pizza dough recipe. It calls for flour and baking powder (or self rising flour) and sour cream, but I do not have self rising flour or baking powder/soda. Is there anything I ...
1
vote
0answers
61 views

All Clad Copper Core cooking problems

Let me begin by saying I am in no way a novice cook, but due to financial concerns I always had mid-range cookware, until I decided to splurge on a set of All Clad Copper Core. I have no problem with ...
1
vote
1answer
38 views

Can basil flowers be substituted for basil leaves to make tea?

Can you use the basil flowers just like the leaves to make tea?
1
vote
1answer
44 views

Why does tilapia and swai fish taste like catfish?

I have been cooking fish for over 40 years. Catfish is a fish I can not stand. My family buys and loves tilapia and swai and no matter how I cook, grill, bake, fry, season, marinate, flour it, ...
1
vote
2answers
50 views

How much time is required to bake?

How much time should the oven be preheated to reach the desired temperature? To bake cupcake recipes that say 180 C, how long should the oven be preheated and which level must be set among LOW, ...
0
votes
1answer
32 views

Why didn't my laminated dough rise?

I'm trying to make croissants for the first time and my dough is not rising in between folds. I don't know whether to just keep going or if it's trash and I should start over?
0
votes
1answer
54 views

Bbq pork ribs accidentally started cooking in crock pot on warm for 2 1/2 hours before noticed

I put country style pork ribs in my crock pot this morning with bbq sauce and didn't realize I set the control to only warm. It was not noticed until it had been on warm for about 2 1/2 hours. I ...
2
votes
3answers
80 views

To make a cream cheese icing, can I use cottage cheese?

Can I use cottage cheese instead of cream cheese to make a carrot cake icing?
3
votes
1answer
37 views

Broad bean water went brown overnight

We had broad beans last night (in a risotto - yum!) I emptied the beans from their pod, blanched them, then removed the skins from the individual beans before putting them into the risotto. I never ...
3
votes
1answer
102 views

How do you finely grind coriander seeds?

Whenever I grind coriander seeds the outside seems to separate like a husk and doesn't grind well. I use a pestel and mortar. Is there a trick to getting finely ground coriander?
0
votes
0answers
15 views

How to choose sweet mangoes from market? [duplicate]

Mangoes are of many different kinds and all of them testes a lot different from each other. My question is which one are the best mangoes and how to choose them from the hip off mangoes? are there ...
2
votes
0answers
35 views

Can I freeze dried rice noodles after they've been rehydrated?

I'm on a diet and am eating a lot of stir-frys. I use very thin dried rice noodles. Because I only want a specific amount, which is hard to judge when I pull the noodles apart, can I freeze them once ...
1
vote
1answer
34 views

Wrong consistency when making “after eight” chocolate

I am following a very simple recipe for making peppermint-stuffed chocolate, like the "After Eight" kind. I have a problem with the uniformity of the mint mass and am looking for advice. A few spoons ...
0
votes
0answers
25 views

A well-tempered chocolate is far too thick

I am making stuffed chocolate. But my chocolate mass is too thick and slow-flowing. To difficult to handle and to pour in the mold. I am tempering the chocolate by first melting a portion. I chop ...
1
vote
1answer
52 views

I left a non-stick pan on the stove for an hour [closed]

I was boiling some eggs and I left them on the stove for about 1 hour. The pan was full and starting to boil at the start of the time, and when I got down and realised it was totally empty. The gas ...
1
vote
1answer
67 views

What can I add to Splenda solution to prevent spoilage?

Trying to save some money on buying Splenda packets by buying sucralose powder and mixing with water. This works great and is waaaay cheaper - 10x cheaper than buying the packets! However, after two ...
0
votes
1answer
84 views

Can I keep herbs fresh by spraying them with fertilizer?

I tend to use a lot of fresh herbs for cooking so over time with trial and error I have come up with this: It is possible to keep herbs fresh (Parsley and Dill mostly) for around a week or more but ...
0
votes
1answer
64 views

Close the lid of unsealed jar with pop-up lid

I bought a cheese spread bottle last night and I opened it today. It said in the bottle to refrigerate after opening, it came with a pop up lid. I don't have the facility to use a refrigerator. How ...
1
vote
1answer
80 views

Does a strong smell when cooking spinach indicate anything?

I have some frozen spinach that I fry in a pan along with some other vegetables and meat. While it’s heating up, the spinach doesn’t smell like anything, but after several minutes, it starts to give ...
1
vote
1answer
48 views

Pickling Frozen Fish

As someone with few opportunities to spend a lot of time in the kitchen, I try to do as much preparatory work as possible on my day off and then just have things I can throw together and stick in the ...
5
votes
2answers
108 views

Ice Cream Bar Wrapping Machine Suggestions?

I have been making some ice bars recently, and was wondering what the most cost-effective way would be to package them. I am not talking about Haagen-Daaz level of production capacity but more like a ...
2
votes
2answers
141 views

Aiding the Maillard reaction: Baking Powder or Baking Soda?

I will attempt to cook a Thai Green Chicken Curry. I'll be using cubed boneless chicken thigh which I would like to brown really well. I remember reading somewhere that Baking Powder or Baking Soda ...
8
votes
2answers
101 views

Will a Sourdough starter from one locale change to yeasts of current locale over time?

I currently have about 8 different sourdough starters purchased from other locales. They are all 5 plus years, I am wondering if they have all become the same. I have heard this debated, but no ...

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