0
votes
0answers
4 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
0answers
6 views

How can I increase the longevity of my bananas?

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 ...
1
vote
2answers
67 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 ...
2
votes
1answer
20k views

Storing bechamel sauce

Is storing a Bechamel Sauce in the fridge for up to week ok? Will it curdle or otherwise go bad? I love eating Croque Monsieurs for dinner and adding a bit of Bechamel is awesome but I would rather ...
0
votes
1answer
3k views

How many calories does 8oz of de-fatted homemade chicken broth contain?

Does anybody know how many calories are in 8oz of chicken broth if I skim the fat during production? I made my broth with a whole chicken, carrots, onion, celery, garlic, bay leaf, turnips, and ...
0
votes
0answers
9 views
0
votes
0answers
6 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 felling what is the best way to do this I am traving 5 days to my destination
0
votes
0answers
8 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 ...
0
votes
0answers
8 views

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

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.
0
votes
2answers
31 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
1answer
48 views

black residue left at the bottom of bowl after eating honey bunches of oats

When I was eating honey bunches of oats with milk the other day, I noticed a black powder-like substance at the bottom of my bowl. Does anyone know what this is?
7
votes
2answers
581 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 with ...
1
vote
1answer
25 views

How to store squash?

I live in a small apartment with lots of windows.I do not have a basement.I read you can store squash a in cool, dark place for up to 3 months. Can I use a dark plastic bin to store it in or will it ...
2
votes
0answers
16 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.
1
vote
3answers
139 views

Do eggshells let flavours pass through during boiling?

If i had 2 eggs. 1 i boil in plain water. The other i boil in say a curry sauce. After boiling and peeling, would they taste different to one another? Do the shells let any flavour through?
13
votes
5answers
187k views

How do you properly defrost frozen fish?

I recently bought a package of frozen cod that contains about 6 pieces. How do you go about properly defrosting them? Thanks.
2
votes
1answer
142 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?
5
votes
6answers
3k views

Is it ok to microwave veggies without water instead of blanching them in a pot of water?

Whenever I see a recipe which requires me to blanch vegetables for a few minutes, I microwave them instead. It's sometimes faster, I don't have to get a pot dirty, and I don't usually have to dry the ...
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
1answer
17 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 ...
0
votes
2answers
24 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 ...
5
votes
3answers
526 views

Camping stove to supplement an electric hob

I've got basic electric hobs in my kitchen which do a fine job - but a lot of cookbooks suggest that certain things would be best done on an open flame/gas hob (i.e. anything involving a wok). My ...
0
votes
0answers
24 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 ...
0
votes
0answers
11 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
15 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?
0
votes
2answers
27 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 ...
1
vote
0answers
9 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 ...
3
votes
2answers
123 views

Substitutions for “European style” butter in croissants

I've been trying to make croissants at home. Many recipes I've read specify "European style" butter, with a higher fat content. However, finding this kind of butter locally is very difficult. In the ...
2
votes
5answers
2k views

Can I make a good pizza in a home portable oven?

I have a portable small oven with a max temperature of 250°C. There are two hot bars, one at the top and the other at the bottom. First of all, I'm not sure that I can get good pizza in that. My ...
13
votes
13answers
18k views

Using cast iron on a glass range

I currently rent, and the only problem I have with the house we're in is that it has a glass-top range. I absolutely love my cast iron cookware, and use it as often as possible. I've heard a few ...
8
votes
13answers
27k views

How to clean scrambled eggs from a pan?

As an example, I made eggs using Gordon Ramsay's Perfect Scrambled Eggs, at the end the pan ends up having a layer of eggs attached to the bottom and sides that is very difficult to wash (not a ...
4
votes
2answers
1k views

Why the Australian Tomahawk steak is larger then US?

If you do a search for Tomahawk steak on Google Image, you will see two very different Tomahawk steak, the US ones, some simply referred it to Rib Eye Bone-In French Cut, are much smaller, with ...
0
votes
2answers
35 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
455 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 ...
1
vote
1answer
50 views

Is it possible to freeze salad dressing

Is it ok to freeze Vinegarette Dressings. Need to take on a flight for a friend. Label says keep refrigerated so would this be ok for a 12hr flt in checked luggage in a insulated freezer bag. Thank ...
1
vote
4answers
286 views

Thicker steak: pan seared then oven

If I use cast iron pan to sear it, and then put in the oven I have some questions: If I sear it from both sides, one side 2 minutes, other 1 minute, and then put in oven for 6 minutes. Do I have to ...
1
vote
1answer
100 views

Tarragon: French vs Russian vs Mexican

In this question about tarragon lookalikes on the gardening stackexchange, I asked about whether I have grown a tarragon lookalike or whether tarragon can be tasteless if grown improperly. I added an ...
4
votes
6answers
350 views

Extremely Tender Hospital Beef

My dad was recently in the hospital for intestinal surgery. While he was recovering they served him some beef that he was very surprised to find incredibly tender. He let me have a bite. It was so ...
2
votes
1answer
63 views

Creme Brulee did not set, can I fix?

My Crème Brulee did not set. Recipe: 2 cups heavy cream 6 egg yolks 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/2 cup light brown sugar Directions Heat cream in heavy saucepan just ...
1
vote
2answers
54 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
155 views

Storing and Transporting cooked fish

I need to take fish to a cooking challenge and the fish has to be cooked, kept hot and then stored and not eaten for possibly 10 hours. Is there are way to do this without changing the flavor, ...
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). ...
4
votes
5answers
16k 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 ...
0
votes
2answers
74 views

Advice on two-tier cake and height

What is the recommended height of cakes when making a two-tier chocolate mud cake? Or to get a decent height, should I make (as an example) two shallow nine-inch rounds for the bottom layer and two ...
9
votes
6answers
17k views

Does the Philips Air-fryer work as well as a standard deep-fryer?

I've seen commercial ads about the Philips Air-fryer: I'd like to hear answers from someone who actually tried it.. Does the outcome taste the same as if it was fried in a normal deep fryer? Does ...
3
votes
1answer
34 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 ...
6
votes
4answers
163 views

Can fish stock be left simmering for a long time without damaging the flavor?

After reading this question regarding how to make a Cantonese fish soup I was considering adding an answer expounding on the fact that fish stock shouldn't be left simmering for too long, or you'll ...
5
votes
2answers
11k views

What to do with an aubergine (eggplant) that has gone brown inside?

Sometimes an aubergine that looks fine on the outside has brown meat in the center. Is the aubergine still edible and will it taste ok? Or should I cut away the brown bits or chuck away the whole ...
3
votes
2answers
1k views

Getting a cast iron skillet surface smooth

I've had a Lodge cast iron skillet for about a year. A few months after I bought it I seasoned it with too much oil (I learnt later) and the surface developed some 'bubbles' that later started ...
2
votes
1answer
115 views

How do I tone down onion sharpness already in the chicken salad?

How do I tone down onion sharpness already in the chicken salad? It asked for red onion, which I didn't have so I used the only thing I had, shallot. I used far less than indicated. I have already ...

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