2
votes
2answers
693 views

How to season / care for a Bundt pan?

I just got a new cast-aluminum Bundt pan and I want to take care of it so my bundts don't stick. Does anyone have any helpful advise about how to season and clean the bundt pan?
1
vote
0answers
2 views

What are some dishes indigenous to Seattle?

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
4answers
16k views

Keeping rice paper spring rolls moist

I've made some fresh spring rolls by filling rice paper sheets with vegetables, cheese and peanuts, without any cooking. I've kept the uneaten ones in the fridge for a night in a sealed box. The ...
98
votes
6answers
21k views

Translating cooking terms between US / UK / AU / CA / NZ

This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc. Please note that ...
2
votes
2answers
42 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
2answers
41 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 ...
2
votes
2answers
9k views

Can I substitute cocoa for semisweet chocolate?

If I have a recipe that calls for semi-sweet chocolate (melted), what could I use along with unsweetened cocoa powder as a substitution? In other words, what quantities of sugar and cocoa powder would ...
3
votes
1answer
19 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?
6
votes
2answers
105 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 ...
0
votes
1answer
56 views

Replacement for the ring seal or gasket in a blender

I have a Moulinex blender and the seal ring or gasket is torn. I have searched everywhere to get a replacement. is there a replacement or is Oster the only seal rings I can get. Is there a DIY ...
0
votes
2answers
35 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 ...
4
votes
1answer
160 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
2answers
327 views

Can I substitute a stainless steel pot for the traditional iron dutch oven?

I have very limited options in my kitchen, and while the dutch oven is the preferred method for getting an 'oven spring' while baking sourdough, I do not have a cast iron pot to do it. IF stainless ...
6
votes
1answer
56 views

How do you stop banana flower soup from tasting astringent?

I have made banana flower soup 3 times now. The first time it had a nice, unique warming/comforting flavour. The second time it was inedible. The third time it was almost inedible. The recipes I have ...
5
votes
3answers
221 views

Why or why not beat an egg before adding?

When adding an entire raw egg at the same point in a recipe (not separating the yolk and white), what determines whether it should first be beaten, or dropped in whole? I've seen some recipes call for ...
3
votes
0answers
27 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
0answers
19 views

Vegan breakfast recipe

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
16 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
2answers
91 views

How to Judge the Appropriate Feeding Schedule for Immature Sourdough Starter

I am a week into the development of sourdough starter. I initiated the starter on spring water and a flour mixture that is 1/2 whole grain rye (Hodgson Mill) and 1/2 whole grain wheat (King Arthur). ...
1
vote
3answers
745 views

What's the difference between a flauta and a taquito?

At one of my favourite local Mexican haunts they list Flautas and Taquitos as separate meals. One day, they were out of flautas and the waiter suggested I get taquitos as they are "the same". They ...
20
votes
5answers
4k views

In peanut butter cookies, what is the criss-crossed pattern on the top good for?

I've been making peanut butter cookies, but skipping the step of pressing the top of the cookie down with a fork. What does this step do for the cookies?
39
votes
8answers
73k views

Cooking away alcohol

When you cook with wine or spirits, when does the alcohol cook away? Obviously high temperatures will do it, but how low of temperatures will work? Also, does it vary by the type of alcohol?
41
votes
18answers
25k views

How can you reduce the heat of a chili pepper?

There are many chilis that have amazing flavors but are so hot that it is hard for most of us to appreciate them. Beyond the standard suggestion to discard the seeds and cut away the ribs, are there ...
5
votes
9answers
45k views

What can I substitute for eggs in a pancake recipe?

I'd like to make pancakes. I have all the other ingredients that I'd normally use (flour, canola oil, sugar, salt, and corn starch) in a pancake mix, but I don't have any eggs. Can I substitute milk, ...
23
votes
13answers
12k views

Is there anything I can add to homemade bread to preserve it?

I love making our own bread - we rarely buy shop bought, but it tends to go off very quickly. Part of the appeal is that it doesn't have any "junk" in it - artificial preservatives - which I'm sure ...
2
votes
3answers
11k views

What ingredients make powdered sugar not gluten-free?

I am looking to start cooking more things gluten free for my girlfriend, and have heard that powdered sugar may or may not be considered gluten free. What do I need to look for in the ingredients to ...
1
vote
3answers
412 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 ...
2
votes
0answers
15 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
28 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.
5
votes
8answers
5k views

Using beet stock

There's a pot full of water left over after boiling beets. I know beets are full of good stuff. I'd rather not throw this beet stock down the drain, but rather use it. How can this beet water or ...
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
8
votes
10answers
33k views

What are some alternative wines for Boeuf Bourguignon?

Traditionally a Burgundy wine is used for Beef Bourguignon. What are alternative replacements for this dish?
2
votes
1answer
38 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 ...
13
votes
7answers
3k views

How do I melt the chocolate in a s'more?

It is an age old question. How can I ensure that the chocolate in a s'more is properly melted. Even when assembling them quickly the marshmallow just doesn't have enough heat to melt the chunk of ...
12
votes
9answers
9k 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 ...
4
votes
2answers
849 views

Why is cocoa powder sometimes used in chocolate cakes when chopped semisweet chocolate is already used?

I found a flourless chocolate cake recipe that I want to try, it uses semisweet chocolate which I thought would have enough cocoa solids already but it calls for cocoa powder, why is this?
1
vote
2answers
29 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 ...
6
votes
11answers
103k views

How to smoke chicken without it coming out tough?

We bought a smoker and it has been fabulous for doing ribs. However, when we've tried to do chicken in it, it comes out "leathery" and tough. I have had smoked chicken at other people's homes that was ...
2
votes
3answers
476 views

How would you make a roux efficiently?

Making a big batch of roux is a hassle, so I'm investigating how to make my life a bit easier. According to 'Ideas in food', you can make roux in a jar in a pressure cooker. Nice, but the quantity is ...
2
votes
2answers
20 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
1answer
55 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.
9
votes
2answers
742 views

“Instant” leftover rice? Making leftover-like rice without the wait? (as in for fried rice)

I have a bunch of recipes which use leftover cold rice: rice salads, fried rice, rice cakes, and similar. However, I rarely have large quantities of rice left over in the fridge when I want them, ...
0
votes
1answer
41 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 ...
8
votes
4answers
3k views

How to judge the quality of pizza dough?

What are some good guidelines for judging the consistency and texture of a good pizza dough? I would like to know so I could make some corrections before it's too late! Maybe some people have some ...
2
votes
2answers
83 views

Adding things to sourdough starter culture,

I am interested in this site's members' opinions on how adding two spoons of sugar and two spoons of honey would affect a sourdough culture. I am wondering if adding sugar and honey to the starter ...
3
votes
2answers
177 views

Is sourdough actually sour?

Why is sourdough called 'sourdough'? Is it because it is sour to the taste, or for a different reason?
2
votes
2answers
602 views

Does store-bought Kombucha spoil? If so, how can I tell?

I recently bought Ginger Kombucha for the first time in a reputable health food store. I'd never heard of it, but my doctor feels the probiotics will help my chronic digestive problem. Because of the ...
14
votes
11answers
20k views

Dissolving cocoa powder in milk

I wanted to make a Stevia-sweetened chocolate milk so I tried mixing some unsweetened cocoa powder with the milk and stevia, but I found that the cocoa powder doesn't mix with the milk at all. It ...
23
votes
13answers
39k views

How to stop meatballs falling apart when frying

I tried cooking meatballs as a change to what I usually cook but I found that they didn't stay together when being fried. I made the meatballs with about 500g of mince, a chopped onion, some herbs ...
5
votes
3answers
231 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 ...

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