2
votes
3answers
3k views

How to prevent fat splashes when I fry a burger?

The question How do you grill a perfect burger? tells me the best solution is to fry not grill, but I find frying makes such a mess I spend ages cleaning up afterwards. So I grill burgers using my ...
11
votes
4answers
11k views

Can I sous-vide meat (at a temperature between 40ºF and 140ºF) for more than four hours?

According to the USDA cooking chicken at 145ºF (63ºC) for 13 minutes (i.e. maintaining an internal temperature of 145ºF for that long) will bring about a "7 log10 relative reduction of salmonella". A ...
1
vote
1answer
34 views

How can I preserve avocados longer?

Avocados are tricky beasts. If you get them while the peel's still green, they're hard as stones. When they ripen, the skin goes brown and the flesh softens, but when this happens you have to eat ...
3
votes
0answers
20 views

Japanese knives for someone who can't sharpen freehand?

Long story short: I horribly suck at sharpening the traditional way, so I got a Lansky sharpening sytem and I'm very pleased at the results. Now I want good knives, and a friend of mine is traveling ...
6
votes
5answers
703 views

Gelpro Mats - do they work?

This might not be the right forum for this question, so feel free to remove this question if it is. We have super-hard tile floors in the kitchen, and after an hour or two of cooking my feet are ...
7
votes
6answers
14k views

Pancetta Mold. How to tell whether it's safe to eat?

I've been hanging my own Pancetta based on the recipe in Ruhlman's 'Charcuterie' book. Some small white dots of mould have started to appear. I want to identify whether this mould is to be expected ...
25
votes
2answers
9k views

Resources that explain the science of cooking?

I have been cooking for a while now, but its mostly what I picked up watching others cook. Now, I am an engineer by profession, and it seems there ought to be a reason for cooking food the way it is ...
-1
votes
1answer
45 views

Can you get food poisoning from calamari rings?

I'm asking because cooking time can be hard to nail down - the quick cooking version involves cooking them for only 1-2 minutes (once unthawed). It seems like such a low cooking time would be prone to ...
-1
votes
1answer
47 views

Why is the dough in cheap pizza places so bad?

I notice that in small, cheap "sub-shop" type pizza places the crust is almost always bad, what I call "spongy", having a rubbery texture and often little air bubbles. Higher class, brick oven type ...
5
votes
5answers
16k views

Using low oven temperature to accelerate proofing

During wintertime it is often cold enough in my apartment that proofing takes much longer than in summer. I'd like to use my oven to create a warmer environment, in which the dough would rise faster. ...
8
votes
4answers
537 views

Why should one always use the same kind of coffee for an Espresso machine?

I recently got a new espresso machine, a Gaggia Classic, and I sometimes hear statements like the following: "Always use the same kind of coffee for this machine!" "If you've found one that tastes ...
1
vote
1answer
86 views

How do you dry wet brown sugar clumps?

I have seen many people having problem with dry clumps of brown sugar, while I am having a problem of wet clumps of brown sugar. The sugar is in very moist clumps. Is there a way to dry it out to make ...
1
vote
1answer
68 views

Black mold inside Misto oil sprayer collar

There is some black mold I can see inside my sealed Misto internal clear plastic air collar that is just below the sprayer and around the sprayer tube when the sprayer mechanism is unscrewed. I ...
6
votes
6answers
12k views

Is corn a fruit, vegetable, or a nut?

I've been debating with my friends whether or not corn kernels are considered to be fruits or vegetables or nuts. To my knowledge, a fruit is a sweet "bubble" (in that it's a membrane with a fleshy ...
1
vote
1answer
210 views

Grilling duck - How can I get the fat?

I'm going to grill a whole duck tomorrow. I am going to steam the duck before so the fat will render off. When that's complete, I am going to have a pot full of duck fat and leftover water. What'...
1
vote
1answer
48 views

How do you get geletin from rendering cow fat?

In this answer to another question, someone mentioned that they got gelatin out of rendering cow fat. I'm about to render a bunch of cow fat in a few days, and I was wondering how to get gelatin from ...
8
votes
5answers
628 views

How can I produce a more soggy Neapolitan pizza crust?

I've been following the Serious Eats recipe for Neapolitan pizza dough(exception I use bread flour), and cooking it on a baking steel. I cook it at 550 degrees(preheated for 1hr) for 2mins exactly, ...
5
votes
6answers
28k views

What is bakery emulsion and how is it different from flavoring extract?

I was in Ross for Less and saw (and bought) a bottle of lemon bakery emulsion because it just sounded good. Looking online it seems that it is a one for one replacement for extract, but I have not ...
5
votes
4answers
104 views

Can a slow cooker meatloaf get a browned crust?

So my wife cooks a few times a year. She saw a recipe in one of her online magazines for Carla Hall's (Top Chef) meatloaf. The picture in her magazine clearly shows the meatloaf has a very brown ...
5
votes
2answers
163 views

What are the transparent strands in this salad?

What are the transparent, irregularly winding strands at the bottom of the following picture? They can obviously be had cold together with salad. They are very crispy. They are much firmer and ...
1
vote
1answer
24 views

Yeast amounts unsure

My recipe calls for .25 ounce package of active dry yeast, and the package of active dry yeast that I purchased from the store is 1/4 ounce packages is this the same amount of active dry yeast that I ...
5
votes
6answers
5k views

Bread with no salt

I've been doing a lot of yeast bread baking as of late and I got to wondering what the salt in the bread was for. Upon doing some research it turns out (aside from perhaps some flavor) the purpose is ...
0
votes
0answers
19 views

Use a convection/microwave oven without using the turntable

My turntable will turn off in microwave but not convection. Can not use my oblong oven safe dishes with turn table on in convection mode. Can I remove the turntable plate and put the metal rack used ...
3
votes
2answers
91 views

How to spread peanut butter that is required to stay refrigerated?

I recently bought some "natural" crunchy peanut butter from Harris Teeter. Other than natural my only other description is the oil rises to the top when it isn't stirred for a while. There is a very ...
5
votes
7answers
50k views

How can I attach printed rice paper decorations to cakes / cookies?

I bought some printed rice paper decorations (flat circles of rice paper printed with edible ink) for my son's birthday party. I'm not sure what the best way is to attach them to cakes / cookies and I ...
1
vote
3answers
113 views

Is there a frosting similar to whipped cream but without cream?

Can I use butter or margarine for frosting instead of whipping cream in cakes? I tried frosting cake with butter and icing sugar but I did not like the outcome. Is there something else that'd come ...
9
votes
3answers
13k views

What part to use from fresh Basil leaves?

I was wondering what am I supposed to cut from basil leaves, do I only use the “blade” until the petiole or I should cut that too? I know some things must be chopped in the right places because it ...
13
votes
11answers
131k views

What's the difference between a Stromboli and a Calzone?

On the east coast Italian restaurants (or pizza shops) sometimes offer both Strombolis and Calzones. Sometimes it seems that Calzones are a 'type' of Stromboli, because the menu has a single Calzone ...
12
votes
7answers
5k views

Is bacon fat supposed to congeal at room temperature?

My grandma told me its a good idea to save the bacon drippings in a sealable container to cook with later. I remember when I used to watch her cook with it, it was always solid. I have started ...
19
votes
12answers
273k views

How long is it safe to marinate meat?

I started marinating some almost-thawed chicken and skirt steak in the refrigerator on Monday. It's Saturday, and I still haven't gotten around to cooking the meat. Is the meat still safe to cook ...
3
votes
2answers
1k views

Old bread becomes sticky

Sometimes white bread, while initially fine, after a few days becomes sticky inside as if its going back to a dough-state, though not quite. The taste also becomes odd. Does anyone understand what ...
-2
votes
0answers
13 views

Cooked roastbeef left out at room temperture all night [duplicate]

I just cooked my roastbeef and place it in a glass container and a lid and was letting it cool off before placing it in the refrigerator but left it out on the counter all night from 9am - 7am. Is it ...
0
votes
1answer
251 views

bacteria forming in reheating of baked potatoes

I understand that if you do not correctly reheat a baked potato bacteria can set in botulism. what is the correct temperature you need to avoid temperature abuse. Also can you use the baked potato ...
2
votes
2answers
339 views

is it okay to use shredded zucchini that smells a little sour for baking

I've had some shredded zucchini in my refrigerator in a plastic container for about a week or two is it okay to use for baking bread or cake if it smells a little sour or maybe like vinegar
0
votes
1answer
59 views

How to salvage a totally nuked cast iron dutch oven?

Please note: I don't believe this question is a dupe. There is this question, which has some excellent answers, but they are suggestions that don't apply to my situation because I have ruined my cast ...
2
votes
2answers
26 views

Should rendered pork lard be melting at only 85° F?

I recently rendered a bunch of pork fat into lard. Some of it I froze (after solidifying in refrigerator), whereas the rest I put in mason jars and vacuum sealed. I just left these on a pantry shelf ...
0
votes
2answers
74 views

When to use glass vs. metal vs. stoneware baking dish?

I've recently started to do more baking. I have metal baking sheets, metal bakeware, glass bakeware and I also know that there is stoneware baking dish, like this casserole. How do I decide which to ...
10
votes
4answers
221k views

What is the difference between corn flour and corn meal?

I have a recipe that calls for a mix of corn and wheat flours, but my local grocery stores (in the south east US) only carry corn meal. What is the difference between corn flour and corn meal? Can ...
3
votes
1answer
65 views

Can I make Chocolate Chip Cookies last for months by adding preservatives?

I have a small cookie business and I would like to start selling packaged (soft baked) cookies, that last longer than a week, hopefully a few months. However, cookies prepared with fresh ingredients ...
0
votes
1answer
79 views

Is sticky pepperoni a sign of spoilage?

My child ate some pepperoni that was sticky, but didn't smell or taste bad, and was before the expiration date. Is that a sign that it might've spoiled early, or was it likely still safe?
3
votes
1answer
30 views

CaCl2 and cheese making

I am learning to make cheese. I am reading up. I have questions. What is the use of Calcium Chloride (CaCl2) in cheese making? Amazon sells CaCl2(H2O)n hydrolysed Calcium Chloride at ~$8 for a 4 oz ...
7
votes
5answers
32k views

How is white pizza sauce made?

As far as I know, the only difference between white pizza and red pizza is the sauce. I know that the white sauce is dairy-based, but what is it exactly? What are the main ingredients, is it ...
7
votes
5answers
105k views

Is it ok to store open cans in the fridge?

I'd been taught growing up that you should never store canned food in the fridge in the open can. Is there any scientific basis to this, or is it just an old wives tale? What types of foods should ...
1
vote
1answer
2k views

Is there a hand blender with a metal coupling connection?

I used to have a hand blender of the stick type http://www.jmldirect.com/Power-Blitzer-With-Cook-Book-PP5125/ It was pretty good except the coupling teeth were made of plastic and looked prone to ...
0
votes
1answer
53 views

Why did my piece of beef harden on crock pot?

I cooked a piece of sirloin in crock pot with sliced green peppers, onions, and one can of tomatoes. It was cooked for 1hr on HI and 4 hrs on low. It was checked after this & was hard. Was it ...
6
votes
1answer
222 views

How to make dutch pannekoek?

How can I make those Dutch pannekoek, specially those salty ones that have cheese and mushrooms? Every time I try, I end up burning those "toppings".
4
votes
2answers
7k views

Stainless steel vs ceramic Enamel microwave ovens

I want to buy a convection microwave oven. I plan to buy either from LG or from samsung .Almost all LG products have stainless steel cavity and Samsung comes with ceramic enamel cavity. What is the ...
5
votes
2answers
241 views

Small emulsified breakfast sausages in Dutch countries

Halo! We are in the midst of our honeymoon, and are traveling from Amsterdam to Brugges to Paris. Upon our first breakfast in Amsterdam we were presented with small (about 1.5 to 2 inches in length, ...
0
votes
1answer
58 views

Problem with “No Bake Cookies”

We have made the standard type of these for years, using a recipe similar to this one 3-Minute No-Bake Cookies. A problem we have sometimes is that the sugar will not set (I think). The cookie should ...
3
votes
2answers
566 views

Ziploc vacuumed bags expand in sous vide

I had an issue yesterday when I tried to cook some root vegetables in my sous vide supreme. I chopped them to roughly 1" lengths and placed them in a few quart Ziploc freezer bags and vacuumed them ...

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