6
votes
5answers
2k views

Why is my espresso salty?

We've got a fancy espresso machine in our office kitchen. (It's apparently the kind they used to use at Starbucks stores before they switched over to a more automated "point-and-click" type system.) I ...
0
votes
0answers
15 views

Milky fluid inside chicken

I cooked a 5lb chicken at 350 for 2 1/2 hours. When we cut one side it was nice n white with clear juices. The other side had a milky fluid in it. What is it, caused it, and is it safe to eat?
0
votes
2answers
57 views
+500

How to make the chapati/parathas/pooris such that they remain very soft til long hours?

From: Why doesn't my whole wheat dough pass the Poke Test? I want the chapati and parathas (same dough is used for both) to remain very soft til long hours. ... Gluten development ...
1
vote
1answer
34 views

Freezing traditional Greek dishes

I cook many authetic Greek dishes for Greek Easter. This year I have very little time to prepare. Can I make dishes like Moussaka, Dolmades, Spanakopita in advance and freeze them?
3
votes
1answer
209 views

Is there such a thing as “food grade CO2”?

I'm thinking about building a setup to make my own carbonated water. Should I be concerned that I'll be filling up my CO2 tank at Dick's Sporting Goods?
13
votes
4answers
15k views

How can I keep a cheesecake from cracking?

I've been making cheesecakes for a while and they always end up cracking on the top. I was told to try putting a pan of water in the oven with it to keep the humidity up, which might help a little, ...
0
votes
2answers
56 views

Getting flavor to stick in milk tea

Specifically I've been trying to add some condensed milk to Chai, but it seems no matter what I do all I get is the same flavor in slightly differently-colored water as before. Basic procedure I've ...
0
votes
0answers
17 views

Are peanut butter nuts combined with sunflower seeds a source of a complete protein? [on hold]

If not, do adding broccoli with carrot make it complete? Thank you for taking your time to reading this short question. Happy so which stack do i need to ask this at?
2
votes
1answer
67 views

Getting poppy seeds to stick to bagel

I've been trying to top my homemade bagels with poppy seeds but haven't had much luck getting them to stick. The instructions I've found says to boil the bagels first, then sprinkle seeds on top ...
2
votes
1answer
80 views

Salt-crust bass tasted really bitter

I'm trying to figure out why a fish I cooked tasted pretty nasty. I bought a whole farm raised striped bass from the Asian seafood market. It was US farm raised. The eyes were bright and not cloudy ...
21
votes
12answers
10k views

Can I boil eggs in the same pot I'm boiling something else?

I know cooking the eggs kills the salmonella and that the risk is small even for raw eggs. However, I stopped boiling the eggs in the same pot I'm boiling something else, like potatoes, when I learnt ...
5
votes
5answers
8k views

Could rice or pasta be cooked without hot water?

I moved in a brand new house. I have no stove, microwaves or hot water for a week or two. I'm vegetarian and I've already prepared fresh veggies wrap, salad, hummus, sandwichs, .. but I'm wondering ...
1
vote
2answers
66 views

Brie Cheese and expiration date

I have a Brie Cheese that has not been opened. It shows an expiration date of 01312014. Is it still safe to eat?
22
votes
7answers
45k views

Should I rinse canned beans before using them?

Certainly, if I were making a salad with canned beans, I would thoroughly rinse them first. But if I'm making soup or chili with canned black beans or kidney beans, should I drain and rinse them ...
14
votes
2answers
55k views

Can I always use butter instead of margarine when baking?

Some recipes says use butter or margarine, some say use butter and some say use margarine. My question is, can I always use butter or does margarine have some property that butter doesn't when baking? ...
6
votes
6answers
2k views

How do I calculate the nutritional values of a recipe?

I love to cook and experiment with recipes. While I'm aware that calories are not a perfect measure of what makes you gain weight and what doesn't, I would still love to have a rough idea of the ...
1
vote
2answers
59 views

interval cooking vs regular cooking meat

I've heard that some restaurants use a method of cooking steaks (or other meats) called "interval cooking", where rather than cooking the meat to just below the final temperature and letting it rest ...
2
votes
1answer
55 views

Adjusting dessert recipes to accomodate a larger slow cooker

I have a recipe for Mississippi Mud cake that calls for a 3.5 qt slow cooker. I own a 6 qt. Do I need to double the recipe?
0
votes
1answer
36 views

Nutrition value: cold or warm milk? [on hold]

What is better: drinking cold milk or warm milk? My question is only from the nutrition point of view. I am interested to know which one has a better nutrition value regardless of their side effects ...
12
votes
1answer
14k views

Juice Concentrate Manufacturing and Process?

I was doing some research into juice production, some of the companies have suppliers who make the juice concentrates and these are used to make juice..What exactly do these concentrates contain apart ...
22
votes
19answers
169k views

Making white rice more tasteful [closed]

I am very new to cooking. I can boil rice, but it tastes too bland. Is there anything else I can add to it, to make it taste better?
0
votes
2answers
60 views

How long should I steam squid and cuttlefish?

I have read that the squid and cuttlefish are more tender if they are cooked in less than 3 minutes in a pan. But what about steam cooking, how much time does it need?
1
vote
3answers
69 views

Baking Electric Fan Oven

I have just moved to a kitchen with a electric fan oven and I have always been use to using a gas oven. I have always done a lot of cake baking and have put a sheet of grease proof paper on top of ...
14
votes
3answers
1k views

How long is garlic butter safe, and why is it not a botulism risk like garlic in oil?

I've been making garlic butter for years, storing it for months at a time. When I read that garlic-in-oil can grow dangerous amounts of botulinum toxins after similar lengths of time, I wondered how ...
3
votes
1answer
67 views

Making licorice root syrup or extract

I wanted to make licorice ice cream, but I don't want to use existing licorice candy (which probably contains preservatives, starch, gum etc which I want to add myself if needed). I realized I should ...
8
votes
6answers
54k views

Difference between Maida and All purpose flour

I'm baking tonight and I'm out of All purpose flour. I'm lazy to run out to the grocery store. Can I replace All purpose flour with Maida (Maida is better known to Asian Indians - we use it for making ...
10
votes
10answers
18k views

How do you make Yorkshire Puddings rise reliably?

Has anyone got a foolproof method for Yorkshire Puddings? With the recipe I have they never seem to rise properly.
1
vote
2answers
1k views

How long does hot chocolate stay good?

My resource for food shelf life is usually stilltasty.com . However, I can't find hot chocolate on the list. I'm talking about a small pot of hot chocolate - milk, cocoa, sugar, water. Is the ...
2
votes
1answer
49 views

Where to locate thermometer in my Weber charcoal grill

I am about to purchase a Weber charcoal grill. For optimal cooking, I want to be able to monitor and control the temperature surrounding my meat by operating the vents. What is the best way to do ...
2
votes
3answers
2k views

Why is my Bunn overflowing?

We recently upgraded at the office from an old and cold Mr. Coffee 12-cup at work to an old but hot Bunn coffee maker. It is a 10-cup BX-B, and appears to have no damaged parts. However, when I brew ...
0
votes
1answer
56 views

My dough is too brown

According to this recipe http://centercutcook.com/perfect-chocolate-chip-cookies/ I did exactly what the author wrote. I ended up with too wet and brown dough. I have several questions according to ...
2
votes
0answers
49 views

How to cook the eggplant in trader joe's eggplant roll style?

I want to learn how to make similar style eggplant roll. I cook eggplant many times, but I have no clue how to make the eggplant moist but not wet. I see the eggplant in trader joe's eggplant roll, it ...
0
votes
2answers
56 views

Chicken enchiladas still safe to eat

I cooked chicken and made up enchilada with sour cream and the green sauce and made extra. How many days can I keep them in the refrigerator before reheating?
4
votes
3answers
284 views

How do I deal with a really wet, messy dough?

I have been experimenting with bread recently and today made some really basic white bread: http://www.bbcgoodfood.com/recipes/7568/classic-white-loaf I found that the dough was really messy and ...
2
votes
1answer
75 views

When should I knead with oil and when with flour?

I have been experimenting with making bread and pastries and have tried kneading with both oil and flour. I have found that I tend to use flour with bread and yeast based loaves and oil with pastry ...
2
votes
2answers
54 views

Baking side of pizza stone

How do I tell which side of my pizza stone is the top side and is the side to bake a pizza on? I did not buy the stone but was given to me some years ago and I have not used it because I do not know ...
0
votes
1answer
76 views

Why didn't my mustard sauce emulsify?

I was making mustard croutons. I whisked together 2 parts warm melted butter, 2 parts olive oil, 1 part Dijon mustard, 1 part brown mustard (with whole seeds), 1 part sherry vinegar and table salt. ...
1
vote
2answers
70 views

Why my banana sauce is not smooth?

here is my recipe 100g banana * 1 egg * 1 tbsp. corn starch * 3 tbsp. granulated sugar * 150ml milk I use folk to beat bananas. Then put everything together and then strain. then put it on stove ...
3
votes
1answer
285 views

How long can century eggs last refrigerated and unrefrigerated?

How long can century eggs last for refrigerated and unrefrigerated? I have some slightly cracked eggs from a friend who has stored it for months in his refrigerator. A few comments from this blog ...
7
votes
3answers
21k views

What do eggs with two yolks indicate?

For the first time I have seen hen eggs with two yolks. Do they indicate a special kind of hen? OR A special kind of grain fed to the hen? OR Some scientific procedure which makes hens produce such ...
1
vote
1answer
34 views

Low tannin dry red wine, good for sauces and stews?

I really don't care for red wine, and I have been told that it's probably the tannins that I object to. If that's the case, what varieties of red wine should I look for when a recipe (usually a stew ...
20
votes
4answers
3k views

How does one invent a cookie recipe?

My cookbook has dozens of cookie recipes and I can find hundreds more online. But... If I want to invent my own cookie recipes how can I go about doing it, without wasting tons of ingredients on ...
8
votes
2answers
2k views

What makes a chewy brownie?

I've tried many different brownie recipes and most of mine bake to a cake-like consistency. The brownie holy grail for me is crusty top chewy brownies. What can I add/remove/do that will make my ...
0
votes
1answer
643 views

Can food spoil at cold temperatures?

So someone here at home tweaked the thermostat on the fridge and raised to its maximum (coldest) level, and now a few of my housemates are really upset because the resulting decrease in temperature ...
1
vote
1answer
38 views

Why do some ingredients in baking recipes need to be at room temperature?

I've been starting to bake more cakes and cookies recently, and many recipes say to have some ingredients that are usually stored cold, like milk or eggs, to be added at room temperature. Why is this? ...
6
votes
8answers
15k views

What is coriander root and where can you get it?

I mentioned the book Thai Food in an answer to another question. This reminded me of one of my longest running quandaries with it. Many of the recipes mention “coriander root”. I am aware of being ...
0
votes
1answer
38 views

How to clean stains from rice cooker element?

I have a nicer Zojirushi rice cooker that has a removable pan which reveals a small heating element with a button in the middle. Through my use the element has gotten some light brown and black stains ...
4
votes
3answers
856 views

How to get stable and long lasting high temperatures in charcoal grill?

I have Weber one touch spherical grill (18.5") and trying to cook steaks with direct heat. I place steaks when grill thermometer shows 450-500F, but after 2 or 3 minutes temperature starts dropping ...
-2
votes
0answers
42 views

How to troubleshoot bulky and flavorless quickly risen yeast bread?

We have used an online recipe today called "Quick Yeast Bread" to try as a special toasted accompaniment but found that the loaves were too bulky and also lacking in flavour. Can any amateur or ...
13
votes
6answers
15k views

What type of yoghurt should I use for making curry?

I've seen a lot of recipes specifying "yoghurt" when making an indian-style curry, but very rarely do they specify what type. The problem is compounded for me in that I live in a country where I ...

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