2
votes
1answer
16 views

How to make XXL Watermelon Jell-O Shots without falling apart?

I was trying to make XXL Watermelon Jell-O Shots but the Jell-O was not firm enough and fell apart. Should I use more Jell-O and less water next time? The recipe requires unflavoured gelatin but I ...
1
vote
1answer
72 views

Why is it advised to freeze meat before eating as opposed to eating it fresh?

I am not sure, is it right to wrong "It is not good to eat meat just after killing, it should be stored and deep freezed for at least 24 hours". But I had heard same like this through national media. ...
0
votes
0answers
49 views

Are there any alternatives to pasta for cannelloni and ravioli?

I have found that authentic frozen egg roll wrappers from an Asian food store work well. Just thaw, fill, and roll. You can cut them to any desired length. Also, frozen wonton wrappers work ...
1
vote
1answer
73 views

Hot Sauce: margarine versus butter

http://www.topsecretrecipes.com/Pizza-Hut-WingStreet-Traditional-Chicken-Wings-Copycat-Recipe.html has a copycat recipe for Pizza Hut's hot sauce (you can't see the recipe anymore as it was free to ...
8
votes
1answer
856 views

What is Bosnian black honey?

In Bosnia and Herzegovina, I bought some black honey that someone was selling on the roadside in unlabeled jars. It was the most delicious honey I've ever had. It tasted like caramel but also like ...
2
votes
1answer
68 views

Can I store fish sauce at room temperature, and how do I know when it's gone bad?

For a long time, I believed this advice: Don't refrigerate your fish sauce. Whatever can happen to this brew has already happened; it's not going to go bad. You can pass your half-empty bottle ...
1
vote
2answers
41 views

What should I look for in a crepe pan?

Amazon link Remarkable to find them all together like this, but these are the options I am considering. Hard-Anodized Aluminum Non-Stick (Teflon) Blue Steel (I've never even heard of it) ...
0
votes
0answers
36 views

Infrared on regular gas grill

I have a regular gas grill (Brinkmann) and I'm trying to find a way or a workaround to have an infrared on it, have any of you tried that? is it possible to use something like this by placing it on ...
1
vote
1answer
40 views

why should the madeleine tins start off cold?

I have a recipe for Madeleine's which calls for the tins to be buttered, sprinkled with flour and then put in the fridge or freezer for the remainder of the prep time. What is the reasoning for this? ...
6
votes
2answers
1k views

What is this really tasty part of a chicken found in a cavity in the hip?

About once per month, my mother prepares chicken with rice and a currysauce with pineapple. I don't know exactly what the method of preparation is of the chicken because it's prepared by one of those ...
1
vote
1answer
71 views

What is this plastic handle that is used for corn and watermelon called?

I've seen these plastic handle things and searched for phrases like the one in the question title but failed to find it. What are they called? And where can I get buy them from?
1
vote
1answer
82 views

Why do doughnuts have holes?

We're all familiar with the ring doughnut as an American confection. One thing I've always been curious about is why they have holes in them (or are toroidal in shape). What advantages, if any, does ...
2
votes
3answers
107 views

Why is lettuce rarely cooked?

Most, if not all, of the lettuce I've seen has been uncooked, usually as a salad, wrap, or garnish. I don't recall ever seeing it being heated, even though visually similar leafy vegetables, like ...
1
vote
0answers
27 views

Crystallization of sugar solution, and oddly crunchy candy with fudge-like texture after eating

I've been trying to recreate the results from: http://cookingsciencetradition.blogspot.com/2010/12/crystallization-of-sugar.html to very little success. My process: 1: Add 1 + 1/2 cups white ...
1
vote
2answers
26 views

What are some useful tips when making caramelized sugar?

Every now and then I make caramel sauce by caramelizing sugar, but sometimes it either: Hardens Burns Doesn't have that nice caramel colour What are some tips to avoid the above situations?
1
vote
1answer
30 views

Re-processing pickles

I'm all set to make pickles and I realize I don't have any more jars, so I'm making the brine and putting the whole batch in the fridge. I plan to buy more jars and do the processing next weekend. ...
1
vote
1answer
55 views

Saved-for-later then reheated potato mixture sparks and catches fire in microwave

I have a bird who gets medicine twice a day. I hide it in a mashed potato fruit mixture. I make enough that the potato mixture lasts several days and add the medicine as I need it. I take a small ...
1
vote
1answer
47 views

Vegetable stock for a vegan gravy

I am vegan. I want to make a vegan gravy sauce but I want to make my own vegetable broth without too much salt. I don't want to use a ready to use vegetable stock and nutritional yeast. How can I ...
2
votes
3answers
64 views

Where to store my propane torch?

Yesterday, I began using a propane torch (which I won in a raffle; Yay!) for browning the tops of foods. My quandary is: where do I store the torch? The instructions say not to store it in your living ...
2
votes
1answer
39 views

Will a grill pan reduce oil splatter when pan-frying steaks?

I have recently started cooking steaks at home and I really enjoy it. BUT I really hate the oil splatter all over my kitchen floor and stove top after I'm done cooking. I am already patting my steak ...
1
vote
1answer
71 views

Why commercial gummies do not melt?

I've noticed that commercial gummies do not melt, even when they are left in the sun, while home made gummies melt even at room temperatures sometimes. What is the secret ingredient? Sugar?
1
vote
2answers
65 views

Can you make nut butters without dehydrating nuts?

It's normally recommended to soak nuts, then dehydrate them and at some point in the future make your nut butters. Now what if you want to bypass the dehydration process, I understand there will be ...
2
votes
2answers
86 views

Pork chops: low and slow or high and fast?

How hot/long should I bake my porkchops (bone-in)? I've done a bit of google searching and have gotten mixed results. Is it better to do the low temp slow baking or high temperature but quick? Why?
1
vote
0answers
31 views

What is the most cost effective way at home to dehydrate nuts?

I have recently been looking to make some nut butters and one of the main things everyone talks about is soaking the nuts then dehydrating them. After googling all I can find out about is using the ...
3
votes
3answers
109 views

Keeping Food Hot & Delicious

I'm having a large amount of guests over tomorrow and I wanted to know how can keep large portions of food hot and ready to serve without it getting cold or damp, while also keeping my deserts cool ...
0
votes
0answers
54 views

Why does white rice taste better than brown? [on hold]

I dont know whether this question is suitable to be asked here, but I'm dying to know why is that so. Is it that it's milled and polished that's making it tastier or is there some other reasons?
1
vote
2answers
42 views

Homemade/DIY Frozen Vegetables: Can steaming be used instead of blanching?

I want to try making my own frozen veg since they go bad fairly quickly in my fridge. I've got carrots, beans and some greens. I've never blanched anything before, so I'm willing to try, and I ...
0
votes
1answer
42 views

dehydrating puree food

Can I dehydrate chicken cooked in water, purreed and mixed with purreed vegetables and mashed potatoes. Like a stew. Something that would be crisp like a chips then dissolve easily when eaten. All ...
1
vote
3answers
125 views

Why to remove skin and seeds of tomatoes when we puree them?

I tried a couple of recipes which demanded tomato puree which was eventually cooked as part of the gravy. The gravy turned sour even after cooking it covered for more than 15 minutes. Is that because ...
1
vote
3answers
78 views

How to replace Bouillon cubes without making them on my own

As far as I noticed the Combination consisting of Bouillon Cube, Wine and spices can make up a good basis for many vegetarian dishes, for instance with Pasta or Rice. I am using a particular sort of ...
1
vote
0answers
66 views

Substitutes for Agave Nectar

What can I substitute for 1/4 cup of agave nectar in a coconut rice pudding recipe? I am glucose/gluten intolerant.
1
vote
1answer
51 views

Avoid ice crystals in frappuccino

Starbucks' frappuccino has a fairly smooth consistency and mouth-feel. When I attempt to make something similar with my stick blender, I tend to end up with a layer of ice crystals floating on the ...
1
vote
1answer
53 views

Please Help Me Solve a Gumbo Roux Mystery

I’ve got a question about gumbo and roux that has me stumped, I’m hoping somebody out there can solve the mystery. I made a gumbo on Sunday. First I made the roux, using equal parts flour and oil, ...
17
votes
1answer
946 views

How to clean an octopus - and is it worth it

I've bought an octopus from my fish monger, but, when I asked if he could clean it, he openly admitted he's never done octopus before and doesn't know how. Well, neither I do but I've taken it on ...
2
votes
1answer
122 views

How to make Coconut/Chili Sauce (based on Photos)

This is a Vietnamese dish described in the menu as "Scampi with Coconut/Chili Sauce". Can anyone tell me what ingredients I would need to make this sauce at home? I enclose two different variants ...
0
votes
2answers
59 views

What's the fastest way to cook fluffy white Jasmine rice?

From raw grains until ready to eat, what's the fastest method you can think of to get fluffy white rice (Thai Jasmine variety). I've tried using a pressure cooker and it's pretty fast, but there's ...
2
votes
2answers
96 views

Is my microwave still safe to use after accidentally heating metal in it?

My small kid used a metal bowl in a microwave oven and there was a spark. I immediately switched off the oven. There was a burnt mark on the left side of the oven. Though the microwave oven switches ...
0
votes
0answers
58 views

What can I use instead of cheese? [closed]

My husband is allergic to milk products, so I am looking for a filling that doesn't have cheese. I think I;ll try a combination of bacon bits, apricots, onions and walnuts. with a spoonful of ...
0
votes
0answers
49 views

What types of food is suitable to be prepare at home and to be eaten during tea breaks? [closed]

As a parent, I need to prepare some food for my child's tea breaks - usually about 2 pm to 3 pm. I know some food cannot last that long. So, my question is what types of food are suitable to be ...
5
votes
1answer
80 views

What is the easiest way to remove chicken leg/drumstick tendons?

I would like to make chicken drumsticks / legs (with skin on) easier to eat by removing the tendons and the fibula bone. Cook's Illustrated mentions this technique: Holding a paring knife just ...
2
votes
2answers
132 views

Quick and Easy Beef Stew and Dumplings

I want to combine two off the shelf products with existing recipes into a single off the shelf heat and eat ready to go meal. Dinty Moore Beef Stew & Dumplings Pillsbury Slow-Cooked Chicken and ...
1
vote
2answers
42 views

Making whole wheat bread in a bread machine? What kind of flour?

Disclaimer: I may not know what I'm talking about, feel free to correct me if you think I'm making a fundamental error. I just got a bread machine and I love it. It's so easy! But I'm ...
3
votes
1answer
32 views

How do I neutralize melter honey?

I was wondering how to neutralize melter honey into more of a straight sugar base and get the acid levels down.
-1
votes
1answer
64 views

Developing good knife skills [closed]

How long does it take to develop proper, fast, "fancy" knife skills? Right now, I'm at absolutely nothing. I can barely manage to cut an apple without nearly murdering myself.
2
votes
1answer
42 views

Making cherry ice cream, should I macerate the cherries?

I am going to be making cherry ice cream, I haven't used cherries before but in making strawberry ice cream I have always macerated the berries. Should I do the same for cherries, the few recipes I ...
2
votes
1answer
60 views

Coffee roasting, worth upgrade from popcorn popper

I've been roasting for about 3 years and have gone thru about 3 or 4 poppers for roasting coffee. The machines wouldn't stop working I'd just notice they slowly started taking longer and longer to ...
0
votes
2answers
54 views

Frying fish without it falling to shambles [duplicate]

How on earth do I pan fry fish without it turning to hell? For the fish: Stainless steel pan Oil heated until it sizzles when droplets of water are thrown in Plain fish, skin side down first Try and ...
0
votes
1answer
49 views

How to remove dirt from inside green/spring onions?

I love spring onions (I believe they're called green onions in the US); I use them in salads and to add flavor. The problem is, whenever I get them from the supermarket, they're filled with dirt. No ...
5
votes
1answer
770 views

Very unusual kitchen tools

I found this very interesting post. I can guess what some of them must be but have no idea about the others. Can someone please help identify these:
2
votes
5answers
1k views

How can I make parmesan spreadable?

I can't get enough of parmesan cheese. I often find myself taking pieces off of the block, or shredding it just to dump it straight into my mouth. I always wished there was some way to somehow ...

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