All Questions

1
vote
0answers
10 views

Difference between two cleavers - straight back vs curved

Hopefully this is a quick, simple question. What is the effective difference between a traditional cleaver (something like this) and a straight back cleaver (like this)? I can't tell if the curved ...
1
vote
0answers
9 views

Making ice cream and fats don't dissolve in base

I am making ice cream from this recipe: http://www.seriouseats.com/recipes/2010/10/apple-browned-butter-sour-cream-ice-cream-recipe.html (the first variation) Upon reaching the final mixing step for ...
1
vote
1answer
16 views

How to Prepare Chickpea Purée from a Can?

I got a can of "chickpea purée with sesame paste" (though the English name on the can seems to be "chickpeas with sesame purée"), produced by Baktat, as a gift. It is this product. The can specifies ...
1
vote
0answers
15 views

Too much water in a cake mix

I added 1/4 c too much water to a red velvet cake mix. Will the cake just be really moist or completely ruined?
2
votes
2answers
39 views

Does frozen broccoli need to be cooked to be eaten safely?

I bought a different brand of frozen broccoli and the package says, "For food safety, cook to an internal temperature of 165 degrees". The previous brand didn't have any such warning. My questions: ...
1
vote
2answers
32 views

Why pre-mix baking soda into 2 tsp of milk?

I am not much of a cook, but about this time every year, I pull out a favorite family recipe for cookies. My grandmother made these cookies for me when I was a child, and when I got older she wrote ...
2
votes
0answers
16 views

removing breast before roasting rest of duck?

I ordered a duck to roast for Thanksgiving. When I picked it up, it was much larger than I had expected. Since there will only be two of us eating, I was wondering if it would be possible to remove ...
1
vote
1answer
24 views

Ingredients injected into chicken breast

What is in the broth injected into the Heritage Farms boneless skinless chicken breast I feed my dogs. Dogs can't eat onions or garlic.
0
votes
1answer
13 views

How long does grated/chopped courgette last out of water/fridge?

I am making a pasta dish at school that has courgette in it. The recipe says grate the courgette and because I don't have much time at school to do it, I want to do it at home. I heard that if you ...
0
votes
1answer
16 views

Whole fish oven temperature and inside temperature

A 6 to 7 lbs Whole Snapper with head. Broil or Bake is the first is part of the question? With a convection oven what temperature should it be cooked at? What the inside temperature should be?
0
votes
1answer
32 views

recipe say's to sponge on 2 cups warm milk and 1 cup warm water, what does this mean? [on hold]

Recipe from Great Grandma say's to sponge on 2 cups warm milk and 1 cup warm water. What does this mean?
1
vote
1answer
11 views

Temperature needed to make crunchy toffee

I'm trying to make chocolate nut toffee and all the recipes I've found tells you to boil the toffee until it's dark brown. What temperature does it have to reach to achieve that? The toffee should be ...
1
vote
1answer
31 views

Filter out sand from amaranth and teff

I'm having sand in the cooked amaranth and teff if the package has some in it. Is there a way, how to filter it out before cooking it? Or I just need to find a proper brand?
2
votes
1answer
34 views

tartine bread without dutch oven (inverted mixing bowl on top of heavy skillet)?

I'm contemplating buying a dutch oven to make tartine bread. It would be a strict unitasker for my purposes. It's bulky and if I get a bare one, I might not bake often and it could rust. An ...
0
votes
1answer
51 views

Is it safe to make chicken stock, forgot to turn crock pot on!

I cooked a whole chicken in the crockpot today and then put all of the veggies/herbs in to make stock from the bones. I just realized I forgot to turn it on for the stock and it's 5.5 hours later. Is ...
-1
votes
0answers
18 views

Sealed Pork Shoulder left out for 36 hours [duplicate]

I've seen the when in doubt throw it out post. But, I'm wondering if the pork shoulder being factory sealed makes any difference? I'm intending on smoking it up to 190 degrees, which I think would ...
3
votes
1answer
32 views

Using sauce as a soup base

I am wondering which, if any, prepared sauces would work as a soup base. After several experiments I have found that none of the many (mostly Asian) sauces I have on hand work for this (just an ...
2
votes
2answers
54 views

how large does an oven need to be to fit a 18 lbs turkey?

can anyone tell me the interior oven dimensions needed to comfortably fit an 18 lbs turkey? i've searched around on the internet, but seeing as Thanksgiving is an American holiday, where most people ...
2
votes
1answer
50 views

How can I stabilize a berry coulis?

I made a coulis from fresh blackberries by simply using a fork and sieve. I did not cook, neither added sugar to the final juice. The creamy coulis had beautiful color and texture, however it clearly ...
3
votes
1answer
33 views

Roasting multiple turkeys (cooking time estimation)

We tend to aim for large Thanksgiving gatherings, and thus tend to roast the largest turkey we can find. Last year, we ended up roasting a couple extra turkey legs so we had enough meat. This year, ...
-1
votes
1answer
36 views

What is wrong with the pan in which I make my caramels, and what kind of pan should I be using? [duplicate]

I am an amateur caramel maker! I have made caramels for years, but recently my caramels have started turning really hard. I have a new pot, and I think it holds the heat for too long, as the ...
1
vote
1answer
75 views

Can I freeze raw liver and meat?

I noticed that my friend freezes raw liver, raw red meat, and raw chicken. I have the intuition that the fat goes bad (due to lipid peroxidation) even when frozen. However, I am not sure if this is ...
6
votes
3answers
127 views

Science of fast (high heat) vs. slow (low heat) scrambled eggs and omelets

There seems to be a lot of disagreement about cooking "light" (as in texture) scrambled eggs, which would seem to be one of the simplest of foods. (To be clear, I'm specifically asking about the ...
2
votes
1answer
49 views

Canned yams vs. fresh

There is a family recipe which calls for either canned or fresh sweet potatoes or yams. Is there any practical difference in preparation? Sweetness level? Does the cooking process matter (it's a baked ...
0
votes
1answer
28 views

How much fat should be added to venison when making sausage?

I'm making a venison sausage using the front shoulder of the animal. It appears to be a very lean meat; how much pork belly should I add to the grind?
2
votes
1answer
56 views

How to get smooth top on chocolate chip cookies? one egg, egg and yolk?

i want to have the chocolate chip cookie like the ones i buy from big brands. those cookies have a smooth top and chewy.. i try to bake cookie with 2 eggs , i try with one egg , but they ...
3
votes
1answer
66 views

What are the differences between a Dutch oven and ceramic casserole?

I've been looking for information about the difference between cast iron Dutch ovens and ceramic casseroles. I use my Dutch oven for baking bread and would like to know if ceramic will have the same ...
-1
votes
3answers
77 views

When does the new home oven/stove smell go away?

Our last stove broke and our landlord had to replace it. We got one from GE Hotpoint and it seems like an OK stove. It's a gas model. We have had it for a few months now but haven't been able to ...
1
vote
0answers
41 views

my black garlic cooking in a rice cooker went brown and hard before black any ideas?

I have my garlic in the skins in a rice cooker on the warming setting after 7 days the garlic was brown dried out and hard, is it over cooked and not slowly caramelized? what is the purpose of ...
0
votes
0answers
31 views

grinder basket on cuisinart coffee maker sticks

I have a cuisinart grind and brew coffee maker, and the grinder basket is very hard to remove. I have cleaned it as well as I could and cuisinart just offered to sell me a new part for $30 that may ...
2
votes
3answers
45 views

how can I get guar gum to smoothly blend in juice?

I watched a demo clip of a guy who simply tossed a tbsp of guar gum powder into a cup of cold water and 5 minutes later, it looked and acted like a glass of slightly opaque jello. Yet, when I've tried ...
2
votes
1answer
630 views

Can I substitute parchment paper for foil?

can I substitute parchment paper for the foil in a bar cookie recipe
1
vote
3answers
106 views

Best pan to use for cooking in olive oil?

I have just bought a Tefal Pan with nonstick Teflon coating. The instruction manual says that using olive oil to cook will gradually ruin the nonstick coating. What are the best options for buying a ...
3
votes
1answer
57 views

Candied almonds made In a crock pot didn't harden, are still gooey

I made candied almonds In a crock pot according to a recipe. They did not get a candy coating on them. Now I have a large bowl of gooey nuts and don't know what to do with them. They are too expensive ...
0
votes
1answer
82 views

Easy Oven Cleaning - No products

The manual for my oven states that only warm water should be used for cleaning. I've followed this so far but it is becoming increasingly difficult to keep the oven in a respectable condition. Does ...
3
votes
1answer
34 views

Ingredients vs. Temperature Control in Chocolate Fudge

In reading through a LOT of different approaches to making fudge, I am wondering about how the non-sugar ingredients affect the issue of temperature control (both heating AND cooling) and, therefore, ...
2
votes
3answers
66 views

Sautéing vegetables in heated oil

When sautéing vegetables in oil - for example carrots, should I wait for the oil to heat up and then add the vegetables or should I put the vegetables in cool oil and then heat everything up? What ...
3
votes
2answers
87 views

Why the Australian Tomahawk steak is larger then US?

If you do a search for Tomahawk steak on Google Image, you will see two very different Tomahawk steak, the US ones, some simply referred it to Rib Eye Bone-In French Cut, are much smaller, with ...
4
votes
2answers
77 views

Why did my idli looked cooked from outside but was still mushy inside?

I sometimes try using Homemade batter for making idlis and dosas as I live in the perfect temperate climate which is required for fermenting the batter properly and wish to cut down on the ...
7
votes
2answers
1k views

How far in advance can you make bacon?

I have to cook bacon for 300, how far in advance can I make the bacon? How will it hold up if say I start cooking it 2 days before the breakfast?
-1
votes
0answers
40 views

Thanksgiving dishes (stove top / limited Asian ingredients) [closed]

I am living in South Korea and would like to prepare some side dishes for Thanksgiving. I do not have access to an oven and I have limited access to typical western thanksgiving ingredients (cream of ...
0
votes
2answers
52 views

How to remove soil smell from beetroots?

I buy veggies from local store (not organic). When I cook, I get the soil smell from it. How can I avoid it? any precooking process can help? Thanks in advance.
4
votes
4answers
695 views

Bringing water to boil with rice or alone and then add rice?

Very simple question: as a general rule of thumb, is it better to A) put the rice into cold water and then bring to a boil together or B) bring the water to a boil, then add rice and then cook ...
0
votes
0answers
35 views

I am have this problem of my cake rising at the top but botton not rising

half of my cake up is rising but the bottom is not rising it end up very hard and I don't know why
7
votes
1answer
96 views

Breaking down a turkey for storage - brine before or after freezing?

The subject should sum this up. We're taking advantage of the seasonal prices for 2 fresh turkeys which I'm breaking down into boneless breasts, thighs, and legs to be frozen for future use. The back ...
-1
votes
0answers
28 views

Berry Juice process and Manufacturing? [closed]

I am looking to start a small business with berry juices but not sure the equipment needed or companies that have the equipment, and how to create consistent juice and the whole process. If someone ...
3
votes
3answers
433 views

Why did my soy (Silk) milk suddenly become as viscous as rubber cement?

I used about half of a quart of Silk Milk and returned it to my refrigerator. Two days later the remaining liquid had been replaced with a colloidal mass with a gooey consistency not unlike rubber ...
-1
votes
2answers
118 views

uncooked pork left out overnight in original packaging [duplicate]

My kids helped unpack groceries last night and left a bag of uncooked pork chops in the original packaging out overnight. They were still in the shopping bag on the floor of the kitchen. There was ...
14
votes
1answer
1k views

What is the white dust on red grapes?

I bought some red grapes, and they have a thin layer of white dust on them. What is this? It has no flavor and seems to be harmless, but sources differ on what exactly it is, so if anyone has an ...
2
votes
2answers
943 views

Raw pork and raw chicken touching each other

I bought a huge bag of pork bones, pork spare ribs and chicken bones. To save time and space I combined them all and separated them into 4 bags and chucked them in the freezer. Now i'm not so sure ...

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