2
votes
1answer
12 views

Cast Iron - Enamelled - Season or not?

I have one of these - http://www.victoriasbasement.com.au/Product/Details/75766 - which I bought recently. Its an enamelled cast iron pan. I've been seasoning it by rubbing it down in oil and putting ...
0
votes
0answers
14 views

Will Simmering Help/Harm Pumpkin soup?

I am making cream of pumpkin soup. I need to go do the weeks shopping and also get the cream I forgot. (Cream is added in the last step of my recipie) The recipie I am using calls for it to be ...
1
vote
0answers
18 views

Chocolate and oil how to store this

When mixing 16 ounces of chocolate and 4 ounces of oil together and melting it how long will it last ? How should I store it ? Can it cause botulism ?
2
votes
1answer
39 views

Can I substitute red onion for green onion

Will red onions, instead of green onions, work with these other indgredients: Pecans, Cheddar Cheese, Mayonnaise? Thank you.
2
votes
1answer
60 views

Countering the oven spring, on purpose

In Maggie Gleer's Artisanal Baking, there is a recipe for a focaccia-style rosemary bread (ACME's herb slab). The dough is fortified with oil, and spends a long time proofing. the recipe then goes ...
3
votes
2answers
60 views

Is it safe to drink the water that basil seeds are soaked in?

Is it safe to drink the water that basil seeds are soaked in? Also would it be okay to drink that water with and/or without removing the soaked seeds? Thanks and regards :-)
3
votes
4answers
73 views

What's the best way to execute a pulled pork dish?

Like most people, I am a huge fan of pulled pork anything. But what I don't get is the actual pulling process of the cooked meat. Any cook book or cooking show will tell you to cut across the grain ...
1
vote
0answers
34 views

What do eggs do in enriching and glazing

I have got thinking about this and now I want to know an answer. In most functions of eggs (coating, thickening etc) all are from coagulation but glazing and enriching do not. What is the function ...
1
vote
1answer
108 views

Cooking vegetables with butter and water

I have been cooking vegetables, such as pea, green beans, broccoli, etc, and even eggs, by placing some butter and water in a fry pan, then cooking the food with a lid on to steam until the water ...
1
vote
0answers
24 views

Why does Black Gram Batter turn fluffy only when stone ground?

Idly and Vada two major recipes of South India. For those dishes Black Gram Batter is the key ingredient. This soaked balck gram when ground in a mixer or food processor makes idly and vada hard and ...
5
votes
1answer
58 views

NY Steak vs NY Strip Steak

My local grocery store (Fred Meyer/Kroger) has NY Steak in the clearance section today, (it's going out of date soon.) What I can't seem to find is whether the NY Steak is the same as a NY Strip Steak ...
3
votes
2answers
57 views

creaming butter vs adding to flour in cakes

Most cake recipes call for creaming the butter and sugar first, then adding liquids and flour alternately . Recently I have seen several recipes instructing to add cool butter in small chunks to the ...
3
votes
2answers
72 views

Collecting & using cooking profiles on foods like coffee roasters do

With precise devices like sous vide, which have sensors like thermometers that you can download readings from, I am curious if people have started collecting 'cooking profiles' much like coffee ...
2
votes
1answer
50 views

Are my pickled peppers safe to eat?

A few years ago, I got a wild hair and pickled some sweet and hot peppers out of my garden. It's been a while, but I remember buying the correct implements and ingredients and following a procedure ...
0
votes
0answers
25 views

India: Blender for making nut butters,tahini etc [on hold]

Any indians here who have used a blender to make nut butters, tahini, hummus etc.? I already bought a phillips food processor but the S Blade that comes with it can't do the job because of its design. ...
0
votes
2answers
62 views

Should I boil canned sweetened condensed milk before using like I do for different types of canned food?

I have used sweetened condensed milk a lot in different deserts and pies, but today I wondered if boiling is needed, is it necessary?
1
vote
1answer
36 views

Turn Passata Into Tomato Paste?

I have an American recipe that calls for 12oz Hunts Tomato paste and 1.5 cups of water. The nearest thing I have is Passata. I don't know much about cooking, but they both seem to be made from ...
2
votes
1answer
55 views

Hot espresso poured into a cold cup - is that dangerous?

When making a flavored iced drink - for example a mocha - what is the correct steps to take in order to make the best drink. Is it ok to pour the hot espresso over the measured amount of chocolate at ...
1
vote
1answer
43 views

Cooking rhubarb with soda

On a different question on rhubarb, a link to the wikipedia-page was posted. It is stated there that cooking rhubarb leaves with soda can make them more poisonous. Does the same hold true for cooking ...
1
vote
1answer
69 views

My cocoa powder is not dark. Is it still dutch processed?

I bought whole foods "baking cocoa". On the back in the ingredients section it says "processes with alkali." Then, just above the bar code it says "dutch-processed cocoa". Also, it actually smells ...
1
vote
1answer
73 views

Safety of adding dried hot pepper to opened jar of pickles

I have a particular brand of jarred pickles I buy from a local supplier. They're some kind of beer pickle, and the brine has a vinegar and IPA type of taste, and it's loaded with garlic and dill. Very ...
1
vote
1answer
64 views

Reusing marinade

I've always been told you can't reuse marinade, so I always throw it out. But this evening, I marinated chicken, and then I took the chicken out (this was around ten minutes ago). Can I put a piece of ...
0
votes
0answers
56 views

What is Balkan bread?

A few years ago, I went to a restaurant on the water in Tel Aviv-Yafo called Manta Ray. They served this most exceptional bread they called Balkan bread. It reminded me a little of a focaccia in ...
1
vote
2answers
47 views

Can I slow cook in short intervals?

I'm making tonkotsu ramen broth, cooked over twelve hours (some people cook it even longer). I'd rather not leave my gas stove on overnight, so I'm wondering whether the same effect - breaking down ...
2
votes
1answer
71 views

Food Identification: Restaurant outside Batu Caves in Malaysia, what did we eat?

I had a meal in one of the restaurants at the base of the Batu Caves in Malaysia that served a dish that I quite liked, but I failed to record what I ordered. I'm looking on Google Maps and I believe ...
6
votes
1answer
87 views

Are large veins in a rhubarb leaf safe to eat?

I've got a lovely rhubarb plant. Nice stalks, huge leaves. The biggest leaves have veins in them bigger than some of the smaller stalks. It seems a shame to throw them away— but obviously I am not ...
3
votes
2answers
526 views

Seasoning, freezing, thawing and then deep frying chicken

I plan to season chicken parts (wings, legs), then freeze, then thaw them out to batter them, and then deep fry them. Will they keep their flavor? Is it safe to do this?
0
votes
2answers
89 views

How to cook the food such that no acrylamide is formed?

How to cook the food such that Maillard reaction doesn't form acrylamide? http://sciencefare.org/2011/06/01/maillard-reaction/ When food is cooked quickly at a high temperature, the Maillard ...
2
votes
2answers
126 views

What is the name of the sauce served with fried rice in Indian restaurants [on hold]

I have noticed a lighter sauce like liquid (watery) with green chilies cut in it served along with fried rice in Indian restaurants. It tastes slightly like soya, and has visible round pieces of cut ...
1
vote
1answer
31 views

What kind of cabbage to use in cabbage poriyal (Indian stir-fry)?

I tried making this with a savoy cabbage, and it tastes like Irish cabbage - the spices were overwhelmed by the cabbage taste. When I have had this dish in Indian restaurants, the cabbage taste is ...
7
votes
3answers
916 views

Can cheap vodka be used for cooking (with good results)?

A friend left about half of a bottle of some questionable, admittedly very cheap plastic-bottle of 80-proof grain vodka at my house. I should have remembered the name, but I'll edit it in when I get ...
2
votes
1answer
51 views

How to roast peanuts on the gas stove without getting the brown spots?

I have the iron kadhai and gas stove. When I roast the peanuts (without exterior shell) they get the brown spots on them. Of course I do keep on moving the peanuts in the kadhai but still I can't ...
2
votes
1answer
53 views

Can barley flour be used as a substitute for barley malt extract?

A bread recipe is calling for barley malt extract and i dont have it.So can barley flour be used.
5
votes
1answer
136 views

Melting Temperature of Mozzarella Cheese?

I would like to take a 1 pound block of store bought low moisture whole milk mozzarella (Poly O or Dragone), gently melt it in a sous vide without breaking down the milk from the fat, roll it out to ...
1
vote
2answers
186 views

Can you substitute blood for the eggs in an ice cream base?

I read somewhere (Facebook) that you can use blood as a substitute for the eggs in an ice cream base due to to the similarities in protein composition shared between the two. Does anyone know more ...
1
vote
1answer
75 views

Cleaning a moldy Ninja Blender so it is again safe for use?

I have a ninja blender that was left in the fridge for too long and has a mold problem. When I found it, I washed it with piping hot water heated by our gas water heater. I've read some other ...
4
votes
2answers
108 views

Baked tortilla chips: how to make them quicker and more consistent?

I like to make corn tortilla chips by cutting up store-bought tortillas and baking them at 350 for ~20-25 minutes without oil or salt. However, I've found that the last few minutes are highly variable ...
4
votes
2answers
88 views

Problems cooking Wagyu brisket

While I save up for a proper outdoor smoker, I've been experimenting with using the basic brisket BBQ techniques, but with a fan forced in our kitchen. So far, the regular briskets have turned out ...
4
votes
1answer
60 views

What qualifies as butterscotch

I am working on a creation: probably will end up being a Butterscotch Blondie Cheesecake. Here is where the butterscotch debate comes in: 1) Some claim butterscotch is only "pure" when it is simply ...
1
vote
1answer
245 views

Substitute peanut butter for cookie butter?

I'm trying to make mug cookies and it calls for cookie butter, which I don't have. Can I use peanut butter instead?
6
votes
3answers
258 views

Is it okay to put a hot pan on a granite counter?

Is it okay to put a hot pan/pot on a granite counter? Or will it burn it? I don't know if there's a sealer on it.
0
votes
1answer
96 views

What is the white sauce of Domino's pasta made of?

What is that made of? Can it be replicated at home?
0
votes
0answers
48 views

can anyone tell me a very tasty, and i mean a very tasty batter to make for fried chicken, and other foods [closed]

can anyone tell me a really tasty, super tasty batter to make for: 1.fried chicken 2.fried vegetables like fried onions, fried tomatoes, fried potatoes, peppers and many more 3.and may be a batter ...
1
vote
1answer
87 views

Is it possible to make guacamole without acid?

All guacamole recipes call for lime juice, some tomato variant, even hot sauce. I want to make a low-acid guacamole. Is the acid necessary? How do I go about making low-acid guacamole? If it plays a ...
1
vote
2answers
60 views

Is it possible to make souffles that rise without beating egg whites?

TLDR: Is it possible to make a souffle that doesn't have beaten egg-whites, but still rises? Leaveners don't seem to work. Longer version: I've never eaten "real" souffles (at a restaurant). I tried ...
3
votes
2answers
111 views

Green gooey stuff when removing head from raw shrimp

When removing the head from a raw shrimp, I usually expect orangey goo to come out / be visible (the yummy stuff when you suck it of a prepared shrimp, I suppose :) ). I also usually have fresh ...
3
votes
2answers
73 views

Graham cracker crust too salty for cheesecake

My first cheesecake was too salty, particularly around the crust, and I want to know what could have caused it. One possibility is that I mismeasured the salt, although I do not make that mistake ...
4
votes
6answers
1k views

How to unsalt roasted salted peanuts?

I bought roasted peanuts from the market and they have too much salt in them. How should I reduce the salt in those peanuts as much as I can? My intent is to make peanut butter.
11
votes
4answers
3k views

If you 'caramelize' an onion, does an onion contain sugar?

I love the taste of lightly fried sliced onion. I've heard this referred to as 'caramelizing' the onion. Is there sugar in the layers of an onion that is changed to caramel, or is this just a ...
2
votes
5answers
139 views

How can I get more lime flavor into my key lime cake recipe?

I found a great recipe for key lime cake, but it seems to lack the key lime flavor I am looking for. It has lime zest and juice in it, still a great cake, but it seems not enough lime kick to it.

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