0
votes
0answers
6 views

cutting board turned green! [migrated]

I decided to make my own cutting board out of a nice piece of black walnut I came across. It looked great before I added oil, but after I added hemp oil to one side, the whole board turned greenish. ...
0
votes
0answers
3 views

Thawed frozen blueberries inside cake roll?

Will red velvet cake roll with cream cheese filling work with blueberries inside for 4th of July?
0
votes
0answers
2 views

Crockpot soup issue

I fried hamburger up and planned on making hamburger macaroni soup in my crockpot. I put the cooked hamburger in the crockpot, added uncooked noodles and the tomato sauce. Turned crockpot on low ...
0
votes
1answer
10 views

Cake flavour options [on hold]

I want to make an easy cake. What flavor should I do it? I have already tried strawberry, vainilla and chocolate cakes, but I want something different that its not too difficult.
0
votes
0answers
17 views

How to shop for a food processor capable of pulverizing plant material to a fine powder?

I would like to pulverize a variety of plant matter (including whole leaves with stems) into a very fine powder. From what I've read, a food processor is better at this than a blender. With the ...
2
votes
1answer
25 views

Initial start up of food freezer

I purchased 7 cu ft Frigidaire at auction. Previous owners stated it had been working well, and was just emptied a few days prior to auction. The freezer coils forms the shelving. Should I fill it ...
2
votes
1answer
22 views

Proper use of induction vessels

I accidentally bought a set of induction vessels. Currently I have a gas cooking range. Can induction vessels be used on a regular gas stove or electric stove?
2
votes
1answer
26 views

Mixing condensed and evaporated milk for fudge?

Before anybody says this is a duplicate, I'm not asking about the difference between the two milks; I already know that. What I'm looking for is a way to lessen the sugar content of sweetened ...
0
votes
0answers
22 views

What happens to partially baked cake, when it is cooked in Microwave?

Today I was baking a cake in convection mode of my microwave, with setting of 30 mins @ 180°C. On completion, I found cake was not fully baked so I decided to bake it for 10 more mins. Here I made a ...
2
votes
1answer
40 views

Submerging chicken carcass twice

I need to make chicken stock so I bought a 3 lb fryer chicken today. Obviously my plan was to roast the chicken tonight, take meat off the bones and then use the carcass to make the stock tomorrow. ...
0
votes
0answers
51 views

Looking for ingredient ideas for pan frying spicy foods on the stove top [on hold]

I am looking for ideas on what kinds of combinations (vegetable, meat and carb) would work for pan-frying with garlic and onions. To start off I put a dry pan on a medium-low stove top. Then I add ...
0
votes
0answers
24 views

how to remove cover on risen bread dough?

how does one remove the cover on the 2nd bread dough rise without disturbing the rise? My bread tends to fall even after a beautiful rise.
4
votes
1answer
58 views

How to convert knife edge angle “ratios” into degrees?

European-style Japanese knives seem to be described (also here and here, and in my most recent post) in terms of "ratios" that always add up to 100. It's not exactly clear what this means in terms of ...
-3
votes
0answers
64 views

avoiding euro-centricism in the culinary preparations [on hold]

I've been triggered multiple times at restaurants just looking at their menus (not to mention their interiors and the way they function) and I know I can’t be alone in this experience. So many dishes ...
-1
votes
0answers
43 views

Can this possibly be safe? [on hold]

A friend of mine smoked a 10-pound beef brisket at varying temperatures and left it in the smoker for several days. It was still bloody when he took it out. He then froze it and said it would be fine. ...
0
votes
0answers
51 views

Fancy meals, not simple [on hold]

Every time I google this it comes up with the opposite of what I want. I want meals that are fancy, like good restaurant quality meals. Every time I google anything that is fancy though, it comes ...
0
votes
1answer
62 views

My dishes seem the same [on hold]

I have been learning to cook for a little while now, and can make 10+ good looking and tasting meals but I have a problem I am encountering that I notice more and more as I learn new meals. It seems ...
4
votes
0answers
37 views

How to extract raw honey from honeycomb?

We recently had to get a swarm of bees removed from our house and moved to an appropriate lodging. We have been left with about 2kg of honeycomb - some of it clean, some of it with old ...
2
votes
1answer
39 views

Broiling Specifics

I have 2 questions when I broil lamb chops. When the recipe says to broil lamb chops 4-5 inches from the top element, to they mean the top of the lamb chop should be 4-5 inches from the element, or ...
1
vote
1answer
37 views

How important are each of temperature, humidity, and vibration for storing wine?

I'm deciding whether to buy a wine chiller for my apartment, maybe this one. I could only realistically keep it on top of my refrigerator. The alternative would be to keep wine in my fridge (the ...
0
votes
1answer
53 views

How safe is fully cooked chicken that is in a TV dinner that hasnt been reheated then consumed [on hold]

My mother in law took a TV dinner out of the freezer and removed the chicken nuggets from the tray. She then put the tray into her toaster oven without putting it on a "cookie sheet". I informed ...
0
votes
0answers
14 views

Reduce butter when not using ground almonds in shortcrust pastry?

I'm using a tart recipe that gives the following quantities for the shortcrust pastry: 185 g plain flour 60 g icing sugar 125 g butter 1 egg yolk 35 ground almonds I found that the almonds don't ...
1
vote
0answers
44 views

Is it possible to make a jam-setting gelling agent at home?

Many jam and marmalade recipes call for a gelling agent in order to solidify the fruit-sugar mixture. While some fruits (like apples) may contain enough of a gelling agent (pectin) to solidify ...
2
votes
1answer
70 views

What regular maintenance is best for a Japanese knife?

My amazing fiancee just got me a Nenox gyuto as a graduation present. (You can't have her, she's mine.) Until now, I've only had Western knives. I understand that I should never use a steel on this ...
0
votes
1answer
56 views

Detailed instructions for brisket for a beginner [on hold]

I have this goal of making my own thick sliced perfectly cooked brisket. I want to throw a brisket party on the Fourth of July 2016, but I have a lot to learn. Sure I can cook up some hotdogs or a ...
0
votes
0answers
29 views

half and half cups refrigerator to table?

I have a case of half and half cups in the refirgerator at work that nobody uses because they don't know they are in there. Can we put them on the counter with the others creamers or once cold do they ...
1
vote
1answer
41 views

Can I eat Chia leaves?

Just out of curiousity I planted some Chia seeds in a pot. Turned out they grow like crazy and seem pretty undemanding. Now I also noticed that they smell quite nicely, a bit like basil and ...
0
votes
0answers
43 views

Transporting chicken between refrigerators - how long is too long?

My work lunch routine currently consists of cooking chicken over the weekend and refrigerating it, then cutting up a piece and adding it with rice and vegetables in a refrigerated, sealed tupperware ...
1
vote
2answers
80 views

Pan stain after roasting cheese

A couple of weeks ago I bought this "grill and pan cheese" in a supermarket and I distinctly remember to have chosen this one because it didn't contain any weird chemicals... It seemed to me "only ...
0
votes
0answers
19 views

How to best clean the non-stick frying pan? [duplicate]

I have a non-stick frying pan, and now I am quite unsure how to clean it so that I can best preserve it, any ideas?
1
vote
6answers
95 views

What am I missing in my dishes (Indian Cuisine)

I am rookie in cooking. Whatever i try to cook I am not getting any taste in it it just has the raw taste. I add chilly powder, turmeric powder etc . But I always miss the quantity . May be i think i ...
0
votes
0answers
27 views

Are there benefits to eating mushroom [on hold]

In many restaurants, sautéed mushrooms are offered as a side to entrees. Are there any benefits to mushrooms? They taste good, but what can we add to them to make the dish healthier?
3
votes
1answer
51 views

What does cleave mean with regards to a pan of batter?

When pouring a Japanese Cheesecake into the baking pan recipe states do not "cleave"... I have never seen this term Ina recipe.. Please advise!! Thanks
4
votes
1answer
727 views

What do these additions to common spice mixes do with your dish?

Where I live, supermarkets sell all sorts of "spice mixes" for specific dishes, like "taco mix" or "spaghetti mix". I used to buy these, but then at some point started experimenting myself and stopped ...
3
votes
2answers
138 views

Why do my cakes taste like cinnamon?

I baked a cake using eggs, butter, milk, vanilla extract, flour, cocoa and baking soda. I baked it at 450F for 30 mins. I tested it and the knife came clean. It looked okay but tasted horrible, like ...
1
vote
0answers
80 views

Do professional chefs use the internet for recipes? [on hold]

Whether I am looking to make something specific, or just looking for new ideas, I use the internet exclusively for recipes. So far I've found recipes online to be hit or miss. Sometimes I can tell ...
-1
votes
0answers
30 views

Is it safe to cook brisket [duplicate]

If I took brisket out an it defrosted in the fridge an it sat there for three days,is it still safe to cook? Since it never was in room temperature?
5
votes
1answer
52 views

Is it possible to use Coffee Mill for other grain?

I'm in Argentina here I cannot fing buckwheat flour so I bought instead buckwheat grain and I want to mill it to get flour.... but I don't arrive to find a tradicional Mill (at a cheap price) I want ...
1
vote
2answers
96 views

How to save my almonds from moths

I bought a large amount of almonds at a bargain price. While moving the almonds to jars, I spotted a white powder which was very reminiscent of the eggs of the pantry moth. In the past, such powder ...
8
votes
2answers
1k views

Sprouts and “better-to-cut-out-parts” in vegetables

A while ago I read that "all the green parts in tomatoes" actually contain a not so healthy "active ingredient" which would be better not to eat. What I knew was that we couldn't digest those parts ...
7
votes
2answers
57 views

Lamian (Hand Pulled Noodles) Technique Question

I have been learning and working on creating Lamian (拉麵) for a year now, and it has been quite an adventure! I had little experience working with dough coming into this, so despite many failed ...
1
vote
1answer
35 views

roasting vs microwave+roasting beets

We made a recipe tonight for halibut and beets. It called for cooking the beets in the microwave with some water until tender, peeling and slicing them, then putting them in the pan with the fish to ...
0
votes
0answers
5 views

Stove Knob adapter 8mm to 6mm? [migrated]

My stove takes 6mm stove knobs but I bought 8mm stove knobs. Is there an adapter or something to make the 6mm shaft work with 8mm knobs?
0
votes
0answers
51 views

Use ice cream to make panna cotta?

Is it possible to make panna cotta using ice cream even if not in the traditional sense? Given that ice cream is made with cream, can I just use melted ice cream and gelatin to make panna cotta?
2
votes
3answers
111 views

Can I get 900F in a charcoal grill?

What is the secret to getting a charcoal grill very hot (900F)? Is it even possible? What is the highest temperature attainable in a charcoal grill and what type of wood will produce this? I want to ...
3
votes
0answers
60 views

Pan makes knocking noises

So today I went to a flea market and found a copper pan with a stainless steel lining. I cleaned it thoroughly and the first thing I wanted to try is to caramellize sugar (because of the lack of ...
2
votes
2answers
60 views

Neapolitan pizza in charcoal barbecue

If I make pizza on a stone using charcoal barbecue, can I get the charred bubbles of a Neapolitan pizza? What is the source of these bubbles anyway?
1
vote
0answers
41 views

Correct oven temperature for chicken tikka at home

To make chicken tikka in oven, should I bake at 350c for about 40 min and then broil it on high for 2 min? I don't expect same taste as if it was a tandoor oven, but hoping for something close. ...
0
votes
2answers
48 views

What is the difference between boiled vegetables and stewed vegetables?

I would like to know what the difference is between boiled vegetable and steamed vegetables? Is the methods for preparing these different? How do these differ? My undrstanding it that with boiling ...
4
votes
0answers
26 views

Is it safe to smoke with oak treated for oak wilt? [duplicate]

Trying to find a source for wood logs to smoke with Ii found a guy selling oak on craigslist but he says it has been treated for oak wilt. Is it safe to smoke with?

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