5
votes
6answers
26k views

What exactly is “vegetable shortening”?

I have not heard about this stuff before.. It is not used in Indian cooking..! What exactly is shortening? I read it in a recipe to bake a rose shaped cake and it uses shortening to grease the pan..
2
votes
1answer
84 views

Parsley storage

I am trying to store parsley safely at room temperature using the following method: I snip off a little from the stem part and put parsley in a jar filled with around an inch of water I loosely ...
0
votes
0answers
7 views

Why does Cauliflower taste so awful?

I've tried baking, grilling, frying, and boiling cauliflower. I've tried everything from salt to cilantro (which I discovered tastes like dirty soap), and even the all powerful cheese. Is there ...
13
votes
2answers
1k views

What “actually” tastes (and cooks) like chicken?

I have been allergic to chicken my entire life, and I am looking for a chicken substitute for a variety of recipes. Of course I've heard the old saying that "everything tastes like chicken", but I ...
3
votes
2answers
2k views

How can I emulsify cod liver oil, or otherwise mask its taste?

Background I have some cod liver oil to take a supplement, but the taste is sufficiently unpleasant that I am not sure how to finish the bottle off. In the past, I have found emulsified cod liver oil ...
1
vote
2answers
59 views

how early can I put food into a slow-cooker?

I am considering getting a slow-cooker. I leave for work by 8am, return about 4pm and feed my family dinner about 5pm. Can food sit in the slow cooker that long? Thanks.
8
votes
5answers
2k views

Boiling Chicken Breast (or any meat) before cooking to cook evenly

Good day. I've had another disagreement with my mother on how to cook Chicken Breast. I know it seems like a small topic and it is situational, but do consider it. The scenario is this, let's say you ...
3
votes
3answers
69 views

What would be an alternative cooking technique for the Orion Cooker to get more tender ribs?

After cooking my first batch of baby back ribs on the Orion Cooker, I found that they were more "Kansas City Style", as opposed to what I like (fall off the bone). So although the Orion Cooker is ...
2
votes
4answers
10k views

Sponge cake: excessive cooking time

I haven't baked anything for over a decade. But the other day I decided to have a go at doing a Victoria sponge. As a result, I now have lots of questions. But I'll try to keep things focused. All ...
0
votes
1answer
17 views

What is the target internal temperature of pork back ribs for maxium tenderness?

Although there are many variations for how to cook 'baby back' ribs, there seems to be scant information concerning the target internal temperature of the meat when finished. The question may be ...
2
votes
1answer
312 views

Sugar/salt frosted around the top of a cup/mug

Recently I managed to accidentally get a bunch of raw sugar crystals stuck to the rim of a mug of tea. Drinking the tea over the sugar, being able to balance out the tartness and the sweetness as I ...
13
votes
1answer
6k views

Cast iron pan flaking

My cast iron pan has started to give off tiny black flakes after 3 months of use. Are these dangerous in any way? Are we ingesting iron? There are patches on the skillet that are now a little ...
2
votes
3answers
56 views

Käsespätzle like the ones in Bavaria

I'm really impressed how here in Bavaria people can cook some delicious things... Well I fell in love with Käsespätzle. I keep having trouble making them just like at the restaurant, where no matter ...
4
votes
1answer
27 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). ...
2
votes
3answers
2k views

Does pizza need yeast?

I have been looking into some recipe without yeast. Jamie Oliver has a recipe in his 30 minute book that does not need yeast. Will pizza have less crunch or flavour without yeast?
11
votes
1answer
3k views

How to make round popcorn?

In many high quality ready made popcorn, the popped grains are almost perfectly round, while home popped grains are the usual irregular shape. How is that lovely round shape achieved?
0
votes
0answers
31 views

5 Gallon Drinking Water Container [on hold]

I'd like to buy a 5 or 6 gallon container for drinking water. I don't like plastic. One option is a glass carboy. But it's easy to break a glass carboy. Another option is a metal container. I guess ...
0
votes
3answers
105 views

Ate steak with the layer of fat kind of undercooked, is it dangerous?

I bought a nice steak from a very good butcher yesterday. It was marinated in garlic and oil. Tonight, I cooked it for about three minutes on each side (probably more). The layer of fat on the ...
7
votes
6answers
7k views

Cooking dried corn

I'm trying to cook some dried corn that normally is meant for popcorn. I've soaked it 36 hours using bottled water and then rinsed it multiple times with tap water. After that I cooked it for about ...
5
votes
3answers
507 views

Does placement of ingredients and condiments on a sandwich change the taste?

When making a cold deli meat sandwich or a burger, does layering the solid ingredients and condiments in a different order change the taste or mouth-feel? If so, how and why? Are there reasons to ...
3
votes
4answers
355 views

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

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
1answer
855 views

Mug-cake mix at home

I would like to make my own mix for "mug cake" -- that is to say, prepackaged instant cake mix you dump into a mug, add liquid, and microwave. Is there anything special about mug cake that makes it ...
9
votes
5answers
16k views

How do I keep my enchiladas from getting soggy when they cook?

I love enchiladas. I almost always order them at a Mexican restaurant. I've made them at home a few times with a recipe that's delicious, but it's not the same as what I'm getting at a restaurant. The ...
2
votes
2answers
98 views

Why is delivered pizza often oily?

Forgive the heresy, but I've recently had some pizza delivered. I noticed it was quite oily, and I have seen and heard horror stories of pizza basically drowning in oil. This does not happen when I ...
17
votes
5answers
3k views

How long is garlic butter safe, and why is it not a botulism risk like garlic in oil?

I've been making garlic butter for years, storing it for months at a time. When I read that garlic-in-oil can grow dangerous amounts of botulinum toxins after similar lengths of time, I wondered how ...
0
votes
3answers
1k views

Cookies end up Rubbery

I've been trying to make cookies the usual way : All Purpose Flour + Eggs + Butter + Powdered Sugar + Chocolate Powder > Mix till Semi-Solid Batter > Put chunks of them in a baking tray and bake at ...
0
votes
2answers
62 views

Is it a good idea to use cardamom in chili?

I am preparing a chili for a contest. The recipe calls for cardamom (along with chili powder and cumin). I have never cooked with it before. From my research, it seems this spice is used more commonly ...
3
votes
2answers
223 views

Is the cockchafer grub edible, and how best to prepare it?

I've never eaten or cooked insects, but I wanted to give it a try some time. Now, we found a few grubs 4-6 cm in length, that we think to be cockchafer grubs, in one of the pots on our balcony. So I ...
1
vote
1answer
25 views

Can whole pablanos be frozen whole?

My neighbor brought me several pablanos & I can't use them all right now. Can they be frozen whole?
1
vote
1answer
54 views

Korean rice cakes (tteok) sold unrefrigerated

I bought some tteok, cylindrical Korean rice cakes, that were displayed on a table. It didn't have a date on it. They seem to need soaking before cooking as they are not very soft but only packaged in ...
5
votes
4answers
552 views

Why are drippings from restaraunt ground beef colored orange?

I've noticed over the years that whenever I cook ground beef from the grocery store, the drippings in the beef are typically clear in color. When eating out, if I order a particularly greasy ground ...
3
votes
1answer
40 views

How do I roll or wrap up pasta into a log-like shape for presentation?

How do I roll or wrap up pasta into a log-like shape for presentation? Example 1, Example 2, Example 3 Do they use some kind of tool to wrap the pasta around?
1
vote
1answer
21 views

How long can pie batter stay in the refrigerator? [duplicate]

If I prepare a mixture for pumpkin pie or sweet potato pie, which has eggs in it, how long is it safe to stay refrigerated before I pour it in a pie shell and bake it?
2
votes
1answer
814 views

What are the tradeoffs replacing sucrose / table sugar with pure granulater dextrose / glucose?

All, I'm researching a substitute for fructose-bearing table sugar. Glucose is potentially interesting from a health standpoint. Glucose is only 70% as sweet as table sugar (sucrose) which is a mix ...
0
votes
0answers
24 views

Is roast beef left out overnight safe to cook again? [duplicate]

I left fresh cooked roast beef out in a sealed container overnight on my counter. I put it in the fridge as soon as I realized this morning. I was going to use the leftovers for stew. Is it still OK ...
1
vote
1answer
21 views

regarding chocolate chip cookies [duplicate]

I use the chocolate chip recipe on the bag but double the vanilla and add more chips than called for. I also add a bit more flour. What I want to achieve is that old time chocolate chip cookie that ...
7
votes
2answers
2k views

Blanching time for different vegetables

Well my rule of thumb is to boil the following vegetables for that time before putting them in the ice bath: 1 minute for broccoli 3 minutes for carrots 2 minutes for beans 1 minute for flat beans 4 ...
1
vote
1answer
32 views

Does vinegar have the same function as tartaric acid in a pavlova?

My recipe for pavlova roll has 4 egg whites, 1 teaspoon vinegar and 1 teaspoon cornflour in it. Would you suggest adding cream of tartar? If I doubled the mixture how long would I need to bake it?
2
votes
7answers
23k views

How to bake Frozen French Fries

I bought a couple of packets of frozen fries and I absolutely can't fry them. My only option is to bake them. I have access to oil if necessary. How do I bake the fries to make them resemble (as far ...
34
votes
10answers
71k views

How do you make a cake lift equally and minimize doming?

Some time ago, I baked a cake (Sachertorte to be exact). The taste and texture was fine, so my recipe is okay. My biggest issue was the shape. In the middle it was really a lot higher than on the ...
4
votes
4answers
2k views

Why does Brining help food to retain water, but adding salt will draw the moisture out?

I saw a recipe that called for brining a Turkey in order to retain the moisture, but when you cook with salt it causes the foods to get less moist - Why and how does this happen?
2
votes
2answers
105 views

How to keep cream cheese for a long time?

I discovered that I can buy cream cheese at 1/4 the price per pound, but only if I buy it as a solid 10 cm x 10 cm x 40 cm brick. Assuming I only eat 1/10th of this brick per week, is there any way I ...
1
vote
4answers
137 views

How to see if cast iron cookware is enameled?

I have found a cast iron grill manufactured by the French company Le Creuset. This cookware is probably around 20 years old and you can see a picture of the same model below. I'm wondering if this ...
1
vote
2answers
89 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 ...
6
votes
5answers
6k views

How can I rescue overproofed bread?

If I make a loaf and slow proof it in the refrigerator, I find that sometimes it will collapse in the middle. I know this is happening because there is a large air pocket in the cling film above the ...
3
votes
5answers
173 views

Hard dry crusts on frozen bread

I have always frozen my bread with no noticeable difference. Some fridge freezers seem to impart a stale freezer burn flavor to lots of things, but I've never had that issue. I'm guessing it has to do ...
1
vote
2answers
105 views

What is this dipped powder cookie called?

After hunting around online for "black and white cookies" and "powdered sugar and cocoa powder cookies", I can't find what kind of cookie I am looking for. Not the black and white glazed cookie: I ...
1
vote
3answers
62 views

Can refrigerated shredded mozzarella cheese go bad if the refrigerator door was left open overnight?

A bag of shredded mozzarella cheese was in my refrigerator. The door to the refrigerator was left partially open overnight. Can I still use this cheese or should I discard it?
2
votes
0answers
15 views

Sour pickles with Calcium Chloride?

I've read that putting grape leaves with your brine will help pickles stay crunchy. But those are hard to find. I've also heard that Calcium Chloride does the same thing. Bubbies uses it, in fact. ...
4
votes
2answers
73 views

Leaving the ladle in the soup considered harmful?

There's this belief in my family that leaving the ladle in the soup is bad, but nobody actually seem to know why it would be bad; it's really just a persistent piece of family lore. I never really ...

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