3
votes
3answers
7k views

Substituting for Candlenuts in Indonesian Food

Indonesian cuisine relies heavily on candlenuts as a base and thickener for spice pastes which are the foundation of the cuisine. This includes many of the various rendangs and sambals, such as ...
1
vote
1answer
21 views

Preheat the Dutch oven (and the oven itself) for No-Knead Bread?

I'm trying the America's Test Kitchen tweak of No-Knead Bread. The video segment on the website conflicts with the attached written recipe (sorry, paywalled). The video clearly says to preheat the ...
1
vote
0answers
9 views

Lemon dill sauce broke

When making a lemon dill sauce will limited ingredients due to Lenten restrictions, we found the sauce broke after simmering. The sauce was vegetable stock with lemon juice then thickened with a roux ...
7
votes
13answers
21k views

How to ferment dosa batter?

I have never been successful in fermenting dosa batter properly in the US. I generally soak urad dal, rice and fenugreek seeds for a few hours and grind them together. Even if I leave the batter in ...
3
votes
7answers
6k views

What is the best way to reheat a sub-style sandwich?

So you go to a deli, pizza place, or any number of places that will sell you a 12"+ hot sandwich (e.g. a philly cheeseteak). You eat half and save the other half for another day. When that other day ...
5
votes
3answers
4k views

Are cooked shrimp shell edible?

Some Chinese shrimp dishes like the spicy garlic shrimp is served with the shell still on but head removed. Since the shell was on during cooking, the seasoning is all over it. Are you supposed to ...
0
votes
3answers
23 views

What other vegetables can I roast with asparagus?

I eat roasted vegetables at least once a week. I usually combine two or three veggies (broccoli with cauliflower, potatoes with carrots and onions, Brussels sprouts with carrots and parsnips, etc.), ...
4
votes
7answers
984 views

Is free-range chicken more flavourful?

Free range chicken is generally a lot more expensive than battery farm chicken, but it's often claimed it is better tasting. I'm curious if restaurants stick to this mantra and use free-range ...
3
votes
3answers
347 views

Pasta preservation

I have some extra pasta, cooked. I have no extra sauce to put the pasta in. What's the best way to preserve it so it lasts for a day or hopefully two without getting dry or rotten?
4
votes
5answers
630 views

Preparation Techniques for Tilapia Filets

In my freezer, I have two thin tilapia filets that need to be eaten. I realize that I can: wrap them in foil with seasoning and cook bake or broil them with butter, wine, lemon juice, and/or other ...
2
votes
6answers
201 views

“Keeping warm” tips

How to keep food hot when cooking? Example scenario: I'm preparing a meat dish with some sort of creamy sauce. I cook the meat, then I remove the meat and I use the same pan to prepare the sauce. ...
4
votes
6answers
476 views

Tips on cooking for people with different allergies

Most people have friends with allergies, and I wish to make a list with tips on how to make such a meal when there is different allergies at the same time. For example, it's a big problem making a ...
1
vote
0answers
877 views

Cookie recipe without milk [closed]

I am craving cookies or something, but I don't have any milk around. Other ingredients I have is whipping cream (38% fat), sugar, flour, icing sugar, cocoa, butter (running low on that though), eggs, ...
63
votes
85answers
4k views

What cookbooks do you always come back to? [closed]

Like me, there are probably a lot people on here that have a lot of cookbooks, but I find I keep coming back to the same 1 or 2 books to give me the basis of most of the stuff I cook. For me, I find ...
19
votes
7answers
444 views

preventative cleanliness tips [closed]

I recently discovered the trick of roasting vegetables on a piece of parchment paper in a pan, rather than directly in the pan, which saves a lot of time and effort during cleanup. What other easy ...
41
votes
11answers
2k views

How can I train myself to identify flavors better?

I'd love to be able to cook well and I think a part of that is identifying flavors. We all have different palates, but there are probably some basic techniques that can be used to figure out what the ...
11
votes
12answers
23k views

What is the best way to open a tightly fitted lid of a jar?

Help! I need to get a jar of pasta sauce open but can't seem to budge it. I've tried using a dishtowel, and running it under hot water, but the lid is still stuck. What else can I do to open this jar? ...
2
votes
1answer
76 views

easiest way to peel/skin a tongue?

So I've boiled a couple lamb tongues -- as per this recipe -- and have them cool enough to handle, however I'm having difficulty peeling the skin/film off them with just my fingers alone. Is there ...
0
votes
0answers
36 views

Pizza making Tips and Recipes needed [on hold]

We have been told that we will need to make a very large thick crust cheese and tomato pizza with chorizos and a cheesecake after dessert for a business delegate visiting our place of work soon, so ...
-2
votes
0answers
18 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. Could any amateur cooks ...
4
votes
4answers
4k views

I ate undercooked steak, what can happen to me?

What are the risks of eating undercooked steak? I tried to cooked medium rare steak for the first time and I did not know about the palm trick to see it the meat is ready. I ate a bite and it was ...
2
votes
1answer
72 views

producing kefir grains from commercial kefir?

I had previously been buying commercial kefir, and then started adding milk (actually half and half) when it ran low and leaving it out to produce more kefir with good results (at least compared to ...
0
votes
2answers
559 views

Making sticky rice without rice cooker

I know that a rice cooker is the easiest way to make sticky rice, because of the way it is steamed. However, I don't have a rice cooker: what is the most effective way to make sticky rice using ...
3
votes
3answers
785 views

My sauerkraut brine seems slightly slimy but the batch otherwise seems normal--is it ok?

Recently I started a batch of sauerkraut, the first after several years. Unlike my previous batches this one is much smaller (half a head of cabbage, as opposed to several full heads), uses Morton's ...
21
votes
7answers
2k views

How can I make my Ice Cream “creamier”

My ice cream doesn't feel creamy enough. I got the recipe from Good Eats, and I can't tell if it's just the recipe or maybe that I'm just not getting my "batter" cold enough before I try to make it ...
0
votes
0answers
10 views

Colouring oil - chocolate looklike

does anyone has experience with colouring vegetable/olive oil? It should be with brown-chocolate colour and the result might be a fake chocolate leak.
3
votes
3answers
1k views

What's the best way to stack a three-tiered wedding cake that is not covered in fondant/marzipan?

I have baked the layers of a wedding cake and am left wondering as to my best stacking approach. It is a fairly dense sweet potato cake with buttercream frosting and I am worried about it sinking into ...
0
votes
1answer
13 views

Is carob bean cooked when used as a thickener?

Many yoghurts contain carob bean gum as a thickener. Does anyone know if this is raw or cooked carob bean ?
1
vote
0answers
19 views

When commercial yoghurt is pasteurized, exactly how is it done?

When commercial yoghurt is pasteurized, exactly how is it done? I would to know the temperature and the length of time if possible.
0
votes
1answer
22 views

cooling pasturized milk

I live in the Romanian countryside. Everyone here pasteurizes milk in a pan on the stove. No one goes through a quick cooling process: people just don't have conditions to do it, I guess. Instead, the ...
5
votes
2answers
2k views

I've heard that sugar, and especially brown sugar, loses its flavor over time. Is this true?

I've heard that you can revitalized lumpty or hard brown sugar, but also that doing so doesn't recover the actual flavor. Does baking with other brown sugar that is "revitalized" really impact cookie ...
15
votes
15answers
81k views

Ideal coffee grind for a French Press?

I recently picked up this Bodum "French Press" style coffee maker and so far, I'm really enjoying it for its simplicity. But I'm curious how I should be grinding my coffee. When I bought it, I ...
3
votes
1answer
190 views

Do I need to clean an oven that's not been used in 10 years?

My house has a built-in oven that I've never used since I moved in ~10 years ago. (I prefer to use the oven function of a combi-microwave.) My wife, who has just moved in with me, wants to use the ...
9
votes
6answers
2k views

Are Pyrex casserole dishes safe for use on electric stovetops?

Would it be okay if a Pyrex baking dish is used on an electric stove top to reheat food?
11
votes
5answers
5k views

Why do you put celery in a bloody mary?

Why do you put celery in a bloody mary? Is there a chemical reason for this or is it done just for garnish?
7
votes
4answers
30k views

How to deal with “no precooking required” lasagne sheets?

I've always been a bit suspicious of "no-precooking-required" lasagne sheets. Are they inferior to the traditional kind? Also, are they improved if you ignore the instruction and cook them a little ...
1
vote
2answers
65 views

Cooking own pizza in a microwave

Can I make my own pizza dough and cook it in the microwave? Is there any chance that I could reach acceptable results?
5
votes
5answers
18k views

How do I ripen a Mango?

I've bought a fresh mango for a recipe, I've not used mango fresh before and it's currently pretty green (there didn't seem to be any that were more ripe at the shop) and came with a sticker on ...
0
votes
2answers
183 views

Why does cold water thaw meat faster than hot water?

According to this comment, running cold water thaws meat faster than any other method including hot water. I understand why one wouldn't use hot water to thaw meat (bacterial growth, inadvertently ...
0
votes
0answers
24 views

How should the smoke appear in the exhaust in a kettle charcoal grill

I am about to start my BBQ adventure. I intend to buy a Weber charcoal grill. I am going to use it for grilling and smoking. I was listening to a podcast where the desired smoke color was discussed. ...
1
vote
2answers
111 views

How to make modeling chocolate shiny?

I have modeling chocolate panels I am using for a cake. They have a very soft shine from being smooth, but I was hoping to bring them to a higher shine. I had wanted to make them out of tempered ...
11
votes
3answers
72k views

Can evaporated milk be converted to sweetened condensed?

(Not a duplicate of this question, I don't believe) If I have a recipe that calls for sweetened condensed milk but only have a can of evaporated milk, is there anything I can do to it to the ...
2
votes
1answer
88 views

Why didn't the whey separate from the curds when I tried to make Shankgleesh cheese?

I frequently make yogurt at home, and I decided to try to make Shankgleesh, a spicy Middle Eastern cheese that is difficult for me to find at local markets. Several recipes said to heat the yogurt ...
0
votes
0answers
48 views

Good meals for a healthy brain, that will help you focus? [on hold]

Caffeine is good and all, but I feel I am starting to get an addiction to it, and I need a healthier supplement. Would love to hear what foods you eat that help you focus on work.
21
votes
6answers
44k 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 ...
3
votes
7answers
8k views

How to thicken marinara sauce?

Here's what I'm using: 16oz crushed tomatoes 1 head of garlic 1/2 cup red wine Parmesan cheese Basil Oregano Salt 1/4 cup olive oil I start by lightly cooking the garlic cloves in olive oil until ...
-1
votes
0answers
21 views

why did our fridge stop working? [migrated]

Why did our fridge stop working? It built up with ice (not the freezer, but the fridge) then started beeping, then just conked out. We defrosted it - took 24 hours to do, even though it's a ...
2
votes
1answer
155 views

When should food colouring be added to part of a batch of bread dough?

I recently made coloured swirled bread, in which different colours of dough (in my case a coloured and an uncoloured piece) were rolled together and baked in the same loaf to give an interesting ...
6
votes
4answers
17k views

What are the pros and cons of coarse and fine coffee ground?

Coffee can be bought either as whole beans or as coarsely or finely grounded coffee. What are the pros and cons of the coarse and fine coffee ground? Are there different applications for coarsely and ...
0
votes
1answer
43 views

Reheating pork loin roast for a party

I am having a party for 25 people and want to cook the pork loin roast a day before the party. I bought gravy to go along with the pork loin. When reheating the roast with the gravy should it be in ...

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