0
votes
0answers
8 views

why the magnetron of Microwave is over heating?

I bought GE Spacemaker XL 1800 microwave almost 12 years ago. It was working fine until last week since then it has stopped heating. I searched at the Internet and thought it was the magnetron. I ...
0
votes
0answers
7 views

Can you thaw pork chops at room temperature and then refreeze them again? [duplicate]

Can you thaw (frozen) pork chops at room temperature and then refreeze them?
0
votes
2answers
14 views

How much dry cake mix, water, oil and eggs to use for two 4in round cakes?

I have a 15.25oz Betty Crocker box mix. On the back it says to use it all with 1 cup of water, 1/2oil and 3 eggs and that makes two 8 in rounds or 24 cupcakes. I don't know how much I need, please ...
0
votes
1answer
14 views

Smoking time for 6 racks (18 lbs) of baby back ribs?

I have a vertical propane smoker that has slots for 7 racks. I will be smoking 6 racks of baby back ribs. I have smoked 3 racks (9 pounds) at 200-210 in six hours. I know I will need additional time ...
2
votes
1answer
41 views

Green broccoli rice

I live in Brazil and around here is very common to make broccoli rice (rice, broccoli and sometimes garlic). I have eat it many times in restaurants, they are either white or green like the pictures ...
8
votes
2answers
1k views

What is this double-serrated knife good for?

I was recently given an unused knife from an elderly relative who downsized her home. It is stainless steel with a sort of "double serrated" edge. Out of curiosity I gave it a try and it more ...
1
vote
2answers
42 views

Cookies are soft in the middle, even though the edges are browned

So I followed the recipe posted here to get some pretty standard chocolate chip cookies: http://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/77c14e03-d8b0-4844-846d-f19304f61c57 But ...
-1
votes
1answer
60 views

How can I prove ganache is safe at room temperature?

Ganache I make is a ratio of 2:1, cream is boiled 3 times to reduce water content, chocolate is a mixture of dark and milk. Upto 50g of glucose syrup is added as a preservative. I know the ganache ...
0
votes
0answers
23 views

how long can i pickle corned beef in a walk in before itgoes bad?

I am marinating corn beef and would like to know if it is safe to marinate it for 21 days without breaking health code or getting people sick?
0
votes
0answers
14 views

Homemade hot sauce- shelf life? Refrigeration? [duplicate]

I made some home made spicy chili paste experimentally. I winged it with no real research when my friend gave me a sizable bag of hang-dried Thai chili peppers from her garden. I chopped up the dried ...
5
votes
1answer
40 views

How long is wheat good for after harvest?

I'm not sure if I am asking this in the right place. I am wondering, if winter wheat is harvested from mid-May to mid-July, and spring wheat is harvested from mid-August to mid-September, then how ...
4
votes
1answer
32 views

How to Harvest and Prepare Prickly Pear Pads Without Getting Poked

I enjoy eating Prickly Pear Cactus pads, but I can't figure out how to harvest and prepare them without filling my fingers with tiny hairs. I have asked around and looked online and found sites such ...
1
vote
2answers
49 views

Letting wine reduce before braising

I've seen recipes for braising (sorry no sources available) that instruct you to deglaze with wine then let it reduce by about half. After the wine has reduced, the next steps are to add in stock, ...
1
vote
2answers
50 views

compound chocolate vs real chocolate

I have recently bought a small coating pan which I am going to use to coat peanuts & raisins with chocolate, and then polish with capol. I am quite new to the whole chocolate thing. Especially ...
14
votes
4answers
5k views

Is it contaminating the spice to touch it after touching raw meat?

When I cook raw meat, especially chicken strips, I have it spread out on the chopping board with a few bags and containers of spice to the side. I don't actually use too many shakers for spice. Since ...
9
votes
1answer
627 views

How to get heat high enough for stir fry?

Considering that mounting a fighter jet afterburner in my kitchen (or anything, for that matter) isn't very convenient or realistic, what would be a realistic way to get the extreme heat output that ...
1
vote
1answer
50 views

Chocolate chip cookies: too much butter

I made a chocolate chip and snicker cookie batter. But I added double the butter not realizing what I had done I chilled the dough until the next day. The next day when I took the dough out of fridge ...
2
votes
1answer
55 views

How to keep savory biscotti crunchy?

I've made several batches of this recipe for savory biscotti. They are a pleasant crunchy texture after baking and cooling. The next day, after being stored in an airtight container, they are no ...
5
votes
1answer
66 views

Are sundried tomatoes regulated in the EU?

There are different methods for drying tomatoes, and I suppose that using a dehydrator is most convenient in an industrial setting. Still, many dried tomatoes are sold as "sundried tomatoes". I have ...
-2
votes
2answers
64 views

How much brown sugar do I add to one third a cup to make half a cup of brown sugar

How much brown sugar do I add to one third cup to make half cup brown sugar?
4
votes
1answer
30 views

Pork Sirloin vs Chump

I'm trying to become more proficient in my understanding of pork cuts. I've heard of the "chump" (mostly from Brits) and pork sirloin. They both seem to come from roughly the same place on the pig ...
-1
votes
1answer
58 views

Ceramic made from alumina poisonous?

I was searching for ceramic knife and learned they can be made from Zirconia or Alumina. Some cheap ones could be from the latter because material is cheaper. Isn't Aluminum Oxide poisonous to human ...
-1
votes
1answer
33 views

substitute for dairy products? [on hold]

I am a cookery student. As a part of my course, I need to create dietary menus. I have chosen dairy free. Because I am allegy to dairy it can help me to understand how I can produce dairy free food. I ...
4
votes
0answers
59 views

What caused smooth homemade nutella to become grainy in refrigerator?

I blended toasted hazelnuts in a vitamix until they were a butter, added melted chocolate, then added coconut oil to increase smoothness. Here are the amounts: 450 grams hazelnuts (unsalted, raw or ...
1
vote
1answer
29 views

Is it ok to store peanut oil in the container it came in after being used?

I am starting to get into frying again. I was wondering if it is ok to store the oil after it has cooled down in its original container or if there is a better option for storage.
1
vote
0answers
80 views

New Red Potatoes have pink streaks inside

Is it safe to eat new red potatoes fresh out of garden that has pink streaks in them? What are these pink streaks?
0
votes
1answer
577 views

Why not mix meat or poultry with fish?

I have just realized that I cannot recall ever seeing an item on any menu or in any cookbook that includes both fish and meat or fish and poultry together. (Meat and poultry I have seen.) Is there a ...
2
votes
2answers
111 views

How to chop/mince meat?

How can I chop or mince meat more easily? Currently I just use a knife and chop it up. Meat grinders are no good. I am not trying to make sausage. I want to chop the meat up, not turn it into goo. ...
3
votes
1answer
87 views

Make a cheese sauce that doesn't go solid when cooled

The way I normally go about making a cheese sauce for something like macaroni cheese, I start with a roux, slowly add milk, heat to thicken then add the cheese. This works just fine and is great if ...
1
vote
2answers
72 views

Does dried milk powder retard yeast growth in bread making

I have found that when using dried milk powder to soften the crumb on wholemeal loaves that the dough doesn't rise as well, even when using 25% strong white flour to increase the gluten. Is this ...
1
vote
0answers
53 views

Can I use a rosettes iron as a branding iron?

Is it possible to use a rosettes iron as a branding iron to stamp decorations on cheesecake and bread? Rosettes Food branding iron
-2
votes
0answers
44 views

Is there any negative effects on eating raw blended pasta? (blended dry raw pasta to powder and add some milk/water) [on hold]

Does it produce the same nutritional value as cooked pasta? I used to blend dry raw pasta to powder (any brand one can find from grocery store) and store it in a container. Then, I cooked it in the ...
0
votes
0answers
35 views

Struggling to make jello

Yesterday I made jello but after I popped it in the fridge it turned into an iced form. I did what the pack said like using 500ml water from which I boiled 3 parts with a fruit syrup and in 1 part I ...
2
votes
1answer
71 views

Cuisinart frozen yogurt recipes confusing

I just bought an ice cream maker (ICE 70) and it came with an instruction/recipe book, but the recipes for the frozen yogurt are confusing. One example is like this 2 cups whole milk, plain Greek ...
-2
votes
1answer
53 views

When is the expiry date? [on hold]

Honest to god, I tried so hard to identify it. I do see JAN 17 but I'm not sure if its January of 2017 or January the 17th. Plus I see 00:42 there but I'm not sure what it means, but I have a ...
0
votes
0answers
42 views

What can I change about this bread recipe to lower its glycemic index?

I'm starting with a recipe from Peter Reinhart's Whole Grain Breads that uses an overnight autolyse of a soaker (whole wheat flour, your choice of other grains, salt, and water) and a refrigerated ...
1
vote
1answer
44 views

Salting Pork Chops

I have this idea of how I want to make pork chops. I don't know if it is a good idea so I'm asking about it here. I want to take about two kg of pork chops, salt them with kosher salt for about two ...
2
votes
2answers
65 views

Cooking fishcakes for 1 year old---how to hold shape AND get soft juicy texture?

I am making fishcakes/fish patties for a 1 year old with chopped salmon, chopped shrimp, breadcrumb, eggs and flavorings like onion etc. When I fry them, they become dry-ish, and kind-of crumbly. ...
0
votes
2answers
51 views

Can I Re-use Unfiltered Frying Oil From Night Before?

I want to re-use some peanut oil I used to make wings the following morning. I don't have any cheesecloths for filtering. The used oil will be sitting out on the stove for less than twelve hours ...
1
vote
1answer
42 views

How can I make a “lighter” cheese sauce?

I am looking to make some cheese-sauce filled choux pastry balls as an appetizer. I was considering making a classical mornay sauce for the filling. But when it goes cold, I find it tends to be quite ...
-1
votes
0answers
14 views

how to make banana caramel sauce incorporate with xanthan gum?

using the banana puree, how the banana caramel sauce can be make? what is the right proportion of banana puree to the caramel sauces?
2
votes
1answer
58 views

Determining cooking time for ribs in the Texas Crutch

Pork back ribs are one of my favorite meals. However, depending on which butcher I go to I get different sized ribs. My method is a simple one for when I'm making a quick at-home meal. I rub the ...
1
vote
1answer
45 views

Please help. The center is still cold when i deep fry my precooked frozen chicken

So heres what i did two days ago,after i seasoned my chicken breasts i stuffed them with smoked turkey slices (not a fan of ham) and some mozzarella cheese (dont have swiss) i battered them with ...
1
vote
1answer
67 views

What kind of mussels are these?

These are the mussels we bought: 3
-4
votes
1answer
72 views

How to eat coconut oil? More details inside!

I'm having trouble eating coconut oil by the spoonful, I can't stand the oily fatty feeling in my mouth. It makes me gag. However, I do want to eat it for health benefits. I can eat ~5g of fructose ...
0
votes
0answers
38 views

What is the best, affordable blender?

I have had a gastric by-pass and need a good, affordable blender. It has to be able to make even the firmest veggies and fruits smooth.
11
votes
12answers
2k views

Possible to thicken gravy without flour or cornstarch?

I'm on a diet where I can't eat a number of things that I would typically use to make gravy, specifically corn and flour. I'm planning on roasting a chicken tonight and I was thinking it would be ...
0
votes
4answers
123 views

What is the most energy efficient way to cook meat on an electric stove?

I have a reduced sense of taste and smell; so when I cook, things like preparation times, cost of ingredients, energy efficiency, healthiness and to a small extent novelty of the dish play a slightly ...
0
votes
1answer
65 views

How can I make delicious pastries in advance of serving day [on hold]

I would like to make some amazing breakfast treats to serve at an event we are hosting but I am part of the event and will be very busy the whole week before. Does anyone have any ideas for pastries ...
1
vote
2answers
71 views

How does amount of flour affect cookies?

What will happen to my chocolate chip cookies if I add more or less flour than the recipe calls for?

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