1
vote
3answers
201 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?
1
vote
1answer
12 views

why is there malted barley flour in all purpose flour?

A friend and I were puzzled to see "malted barley flour" listed as an ingredient/adulterant(?) in all-purpose flour and bread flour but not cake flour or any sort of whole-wheat flour. This was the ...
1
vote
1answer
12 views

Is it OK to freeze chocolate?

is it ok to freeze chocolate and for how long? I received 50 lbs of chocolate chips from my sister. I want to freeze some but not sure how long they will last.
2
votes
3answers
705 views

Can I use my blender for food processing the ingredients in my Gazpacho?

My wife and I would like to try Gazpacho, and part of the recipe calls for 'food processing' coarse cuts of red onion, cucumber, tomato and red pepper. We don't have a food processor, and we can't ...
2
votes
2answers
39 views

Marinating venison?

I have tried again and again to find a good solution to marinating venison as it never turns out right because of the natural jucies. So what is the correct process of doing this or what should i use?
0
votes
0answers
14 views

Why did my jello not set?

To a 3 oz. box of orange jello I added 1 cup of boiling liquid (mandarin orange), then a pint of orange sherbet and finally the drained oranges. The jello had a bubbled effect on top and did not set ...
1
vote
1answer
65 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 ...
8
votes
13answers
124k 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, ...
0
votes
0answers
20 views

What should I put in my Kellogg's Corn Flakes? [on hold]

How do you eat yours? I always add a banana and some strawberries
2
votes
2answers
77 views

Good way to prevent grease build up in kitchen?

My kitchen items end up getting a sticky grease coating when I cook regularly. Things not even near the stove top. I don't have an overhead fan, what can I do about this?
7
votes
7answers
12k views

What kind of peppers are used in Gochugaru (고추가루)?

I'm trying to make kimchi, but I don't have any chili powder (gochugaru -고추가루). Does anyone know what type of chili pepper(s) this is made from? I'm trying to find it at a normal western grocery ...
3
votes
1answer
77 views

Are Chia Powder and Ground Chia the same product?

I've found a few recipes involving Chia powder, but locally, I've only found Ground Chia. I want to know if these are the same, and if it's safe to use ground chia in these aforementioned recipes (and ...
7
votes
4answers
599 views

How to create fruity or grassy shortbread cookies?

I saw a recipe for green tea shortbread cookies with white ganache filling and fell in love with it. But here, it is quite hard to get any matcha, the few Amazon marketplace sellers have very high ...
0
votes
4answers
119 views

What is a good method to clean stainless steel hot water pot?

Cleaner / Stripper Note - If this question requires more information to be a better fit for the website, please comment so that I can make it a better question. I have seen the suggestions over at ...
0
votes
0answers
28 views

Am sprouting beans in machine is the color normal

I have been sprouting my beans for three days now I am not sure if it is ready to harvest and is the color normal and what is the best way to store it?i attach photos. Thank you
8
votes
5answers
11k views

What type of rum to use when making vanilla extract?

My mom just bought me some vanilla beans from Tahiti and said that the person she bought them from suggested using rum to make an extract. What type of rum should be used, white or dark rum, and is ...
7
votes
4answers
266 views

Does resting fish before serving affect its texture or taste?

More and more recipes seem to turn up that tell you to rest fish before serving. Not for very long, but still. That seems not right to me. You rest meat to reabsorb juices and relax,so it seems more ...
1
vote
1answer
48 views

Which fresh herbs goes well with an omelette? [on hold]

I'm playing around with omelettes, and was wondering which fresh herbs (and fresh spices) works well with it? Also, are there some that really don't work? I'm looking for personal experiences from ...
0
votes
0answers
17 views

Grünkern –milled vs. whole

I am looking into making grünkern soup this winter. While I have a general idea of the recipe, there's one difference that always comes up: whether the grünkern is whole or milled. As someone who's ...
4
votes
4answers
569 views

Is there a specific name for the mise en place containers used in professional kitchens?

I've recently been watching the PBS show "The Mind of a Chef" and noticed the plastic containers the chefs use to store ingredients as part of their mise en place. To me they seem like a better ...
2
votes
2answers
84 views

Is there a way to properly steel-cut oats yourself?

I'm fond of porridge for breakfast. This used to have something of a weirdo reputation here in Germany, but actually seems to be taking off in popularity recently. Trouble is, everything I was able ...
32
votes
11answers
190k views

How to fix food that got extra salty?

I imagine this depends on what the food is. With spaghetti, you can add water or change water if you detect it on time. But what about grilled meat? Or a tomato sauce?
2
votes
2answers
59 views

Cleaning burnt beans stuck to pot?

Yep. Every several years, a pot of beans is left unattended, sinks up the place and ends up with a rock formation of encrusted bean matter that can't be removed. This time, it's my dearly-beloved ...
1
vote
3answers
150 views

Should I add vegetables and spices in the stock-making stage of pig-knuckle soup?

I'm toying with the idea of making some soup - just a simple one. The recipe call for boiling/simmering a pig-knuckle for about four hours together with a laurel-leaf. Afterwards the stock/fond is ...
5
votes
6answers
25k views

Is it possible to do sous vide cooking in a crock pot?

I'd never heard of sous vide before coming to this site, but all the posts about it here have made me want to try it. I've seen the beer cooler method, which I also want to try, but, for a smaller ...
3
votes
2answers
90 views

Sourdough starter, growing for increased production

I am a commercial baker, and we are going through lots of sourdough starter. But I wanted some ideas or help for growing sourdough starter without throwing away lots of starter. Will the sourdough ...
8
votes
10answers
65k views

How does one remove the “fishy flavor” from seafood?

My sister really doesn't like a strong fish flavor and is very picky. Are there any effective ways to prepare the seafood in such a manner that reduces the fishy flavor/taste? If "seafood" is too ...
2
votes
2answers
189 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, ...
4
votes
5answers
51k views

Is it safe to roast marshmallows over a sterno flame?

It's become common practice around my apartment to use a sterno to roast marshmallows because it's easy, cheap and (primarily) because we can't have a campfire in my living room. Is this dangerous?
4
votes
2answers
104 views

What kind of nonstick coating is this?

I recently bought a Good Cook brand sheet cake pan, not realizing that it was nonstick. I'm was wondering what kind of nonstick coating it had, since the only coatings I know of are ceramic and teflon,...
2
votes
1answer
33 views

I've tried to make yougurt but I've got soured milk - what went wrong?

I've tried to made home-made yogurt. I've tried to follow the receipt first by pasteurizing milk to kill the bacteria, waiting until the milk is 107 degree and adding culture. I've used incubator for ...
18
votes
9answers
177k views

What herbs and spices are in “Italian Seasoning”?

I'm beginning to grow my own herbs and would like to put together something similar to the "Italian Seasoning" found in the grocery store spice section. (It's an easy way to add more flavor to pasta ...
3
votes
1answer
49 views

How do you properly toast rice?

No matter what recipe I try, whenever I toast rice it comes out unevenly brown (it always skips past the golden brown stage), it lacks any nutty smell and smells and tastes partially burnt. I tried ...
9
votes
6answers
10k views

Using a vacuum sealer to marinate?

With the vacuum sealers that have hit the market, they're have been a lot of toys added onto the products. One such device is used for marinating meat. It just looks like a tupperware bin with a ...
1
vote
2answers
1k views

Nestle Cream “Ashta”

I was in the middle east for a few weeks a few months ago. Anyways, I was introduced to the following Nestle cream: It didn't really taste like the cream I'm used to here in North America. Have ...
0
votes
2answers
100 views

stagnant water in my tumble or 1 gallon container, how many days until it becomes contaminated or undrinkable?

How many days, or even weeks until a certain water inside the container (a tumbler, or maybe a 1 gallon water container) becomes undrinkable? Does it vary on container? If so, I am using a plastic 1 ...
10
votes
8answers
6k views

Why does cheese sometimes slide off my pizza and how can I prevent it?

I eat pizza constantly and have noticed that one of the most annoying pizza properties is cheese sliding. You take a bite and all the cheese is dragged off and often swings down and burns your chin ...
7
votes
3answers
213 views

How best to store cheese long term?

I like cheese. It's delicious. Sometimes it goes on a huge sale and it's a lot cheaper than normal. I want to be able to stock up in these times. I am wondering what the best way to store cheese is ...
2
votes
1answer
58 views

How does the choice of vegetable ratio and processing steps influence the taste of mirepoix?

There are sources on the internet, but each one touches only one or two areas and some contradict each other. For example they say "two parts onions for other veggies" but videos always show equal ...
10
votes
4answers
3k views

Sourdough starter from regular yeast?

I live near San Francisco and I am in love with the local sourdough bread. It is very expensive and I'd like to bake my own bread. I am wondering though, is it possible to make sourdough starter from ...
9
votes
5answers
25k views

Does milk tenderize meat?

In another question I suggested that milk might be used as a tenderizer. That generated an amount of scepticism, so I think it is worth breaking the question out. The idea came from "The New Best ...
-1
votes
2answers
77 views

Nutrient composition of cheap cashews/nuts

Is there a difference in the nutrient composition of cheap (home brand) raw/salted cashews sold in supermarkets like Walmart/Costco/Coles/Woolworths etc compared to other branded cashews ? Similarly, ...
3
votes
2answers
608 views

Is the un-moldy part of tomato paste still safe to eat?

Today when I was making Bolognese sauce, I removed the moldy part of the tomato paste and use the non-moldy part in the sauce. After searching on the internet, I found out that I can get sick from it. ...
2
votes
2answers
333 views

Why would this pastry cream have an eggy smell?

I tried making a dairy free pastry cream but it came out with a strong eggy smell at the end. I may not want to use it depending how bad the smell is after is cools completely in the refrigerator. ...
1
vote
1answer
203 views

Clarified butter: what happens if the foam isn't skimmed off?

I know that most recipes for making clarified butter discard this foam. But I've also seen some recipes, like this one for ghee, which do not skim the foam. The butter will form a foam which will ...
8
votes
3answers
600 views

Appropriate process for bulk sauteing onions?

In doing some bulk cooking for a vacation, I needed to cook 12 sliced onions and later 6 minced onions for two different dishes; both as a first step in a sauce. In both cases, I used a large Le ...
9
votes
2answers
921 views

Best practices for baking experiment 'design'?

Is there a generally accepted best way to experiment with recipes? When starting with a recipe that is not 'quite right', if you wanted to tweak the quantities of various ingredients (and taste the ...
22
votes
3answers
6k views

Can I freeze roux?

Is it possible to prepare a (large) batch of roux and then freeze it, or will the texture and flavour be destroyed in the process?
2
votes
1answer
39 views

Can you brine frozen meat?

I want to brine a frozen chicken but I'm unsure if there is any reason why brining frozen meat is bad? Can you brine frozen meat, or do you first have to defrost it before you can brine it, or does ...
2
votes
0answers
44 views

What are the principal components of coconut taste, and how do they differ between fresh and stale coconuts?

I was used to drinking coconut milk and finding that it is nice, a bit sweet, and a bit bland. One day i had a normal supermarket coconut, that tasted like Malibu essence inside. Is that what a very ...

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