0
votes
0answers
5 views

Weird russet potato?

I'm supposed to be boiling it, but this russet potato has this one smooth spot on it. It's not like the rest of the potato's texture, it's almost as smooth as my phone screen. Not oddly colored. Is ...
2
votes
0answers
6 views

Yogurt-based sourdough smells like alcohol

I'm following this yogurt-based sourdough recipe, and (right now) at the 18-hour mark, it (the dough) smells like alcohol. Is this a bad sign, that it should not be consumed? And, moreover, is this ...
0
votes
0answers
12 views

Can I use tomato paste in dal?

My current method for making an Indian dal include using whole peeled tomatoes, almost always canned. Would substituting Tomato Paste, the thick stuff from cans, change the taste, and if so, how? I ...
1
vote
1answer
29 views

When making pizza dough ahead, at what point in the process should I let it rise?

I would like to make pizza dough by hand a few nights before actually baking. Do I knead the dough, let it rise, punch down, cover in oil and saran wrap, and then place in fridge? Or do I knead the ...
0
votes
0answers
17 views

Whole tenderloin temperature concerns [duplicate]

I put a whole tenderloin in my garage refrigerator but the door was accidentally left ajar overnight. The temp of the meat is 80 degress internally. Did I just ruin $150 worth of meat?
1
vote
0answers
35 views

How do we keep our roasted cashews from smelling bad eventually?

We are from a small manufacturing unit and do roasting and packing of cashews. After roasting we pack them in PP pouches with nitrogen flushing. But after 2-3 months cashews are smelling bad when ...
4
votes
6answers
2k views

At what step is the difference made between a quesadilla and burrito?

My quesadillas keep turning into burritos. This happens because I fold the tortilla in half but it doesn't stay so I tuck it in and roll it up by then it becomes a burrito (full and round). What's the ...
3
votes
1answer
227 views

White bristles on carrots

I've had carrots in a plastic bag in the fridge for a few weeks and when I went to use them today, I noticed there are what I can best describe as white bristles or whiskers coming out of them. I've ...
-1
votes
0answers
91 views

Why are these called “no bake” brownies?

I have this old recipe, that my grandmother's aunt's, someone or other (don't really know any more, no one alive can remember) cut out of a magazine years and years ago. The Title is "Blondie ...
2
votes
1answer
64 views

Why does ice form mostly on one side of frozen sliced bread?

I keep my store-bought bread in the freezer and I've noticed that after it's frozen, every slice has a lot of small ice crystals on one side, but almost none on the other. I was wondering if it had to ...
7
votes
1answer
84 views

Bakers percentage for cookies

I am aware of the bakers percentage used in bread, and I have used it successfully. I am baking cookies at home as a hobby. I have collected few recipes from blogs, and they work great. As I am now ...
7
votes
2answers
112 views

Bread from the machine always too soft, can't be buttered

My bread machine (Panasonic SD-2501) makes good bread. The loaves rise every time and it has a great golden crust. However, the bread is always too soft. The recipe: 1 tsp dry yeast 440gm baker's ...
0
votes
0answers
29 views

I need crumbly chocolate chip cookie dough to make bowls

I need a crumbly cookie dough but when I followed the instructions it still came out too smooth, how do I fix it? First time around I added almost 3 times the flour and they tasted awful!
1
vote
2answers
115 views

Does a pressure cooker really cook food evenly?

My mother uses a 5 liter pressure cooker to cook chicken pieces. She heats it for 10 minutes, switches off the stove and waits for the steam pressure to go down before opening the lid. Even ...
1
vote
1answer
40 views

Sealed whey protein container past its use by date - is it still usable?

I've had an accident that made me stop training for quite some time and I ended up with a sealed - never used nor opened - whey protein pot that expired Oct/2015. Considering it's a powder and the ...
2
votes
2answers
51 views

Use BBQ for both searing and slow-roasting beef

When I make roast beef in the kitchen I typically have these two cooking steps: Sear on all sides in a frying pan on high(ish) heat; Slowly roast it in the oven on low(ish) temperatures. I've ...
0
votes
1answer
28 views

Soy milk; fridge vs. shelf?

Occasionally, I see a product in the supermarket that is either sold off the shelf at room temperature (then expected to be refrigerated after opening), or right out of the fridge. I use soy milk as ...
3
votes
3answers
98 views

Refrigerate after opening, but why?

When I open a jar or a bottle of...well, anything (but especially juices or sauces), I have to put leftovers in the fridge if I want to finish it later. What makes this food okay to leave on the ...
2
votes
1answer
42 views

How long should bread dough warm up after cold fermentation?

I'm trying to experiment with cold fermentation. I've put dough in the fridge and I see that it slowed down. However how long should it ferment afterward before final kneading - is ~10 hours out of ...
18
votes
4answers
3k views

What's the point of “cheese alternative” that has dairy in it?

I was at Trader Joe's again, and I bought this cheese alternative. Being hungry out of my mind, the thought to check the ingredients never crossed it. Now I, a vegan, am stuck with having to eat a ...
-1
votes
0answers
38 views

which crab meat is the best one? [on hold]

In my opinion, Spanner crab meat is the best one.
-1
votes
1answer
49 views

Can I cook food faster in a pan with the lid on and/or high heat?

Does water boil faster with the lid on? Yes. But I usually can't brown food unless I take the lid off. How can these both be true?
2
votes
1answer
25 views

How to prevent shitakes from sticking to pan when sauteeing?

Is there any way to prevent shitakes from sticking to the stainless steel pan when sauteeing in olive oil? I cook with many different kinds of mushrooms and only shitakes, and to some degree ...
0
votes
0answers
15 views

Is it safe to eat beef that was boiled, then at room temp overnight then boiled again in sealed crockpot? [duplicate]

Similar to another question about poultry Chill (with beef) cooked to a bubbling boil for 2+ hours then set to a simmer (Warm, in crockpot) with lid still on overnight. Power goes out for 12 hours. ...
0
votes
0answers
12 views

How much Graham baking crumbs do I use for 1 sheet of graham crackers? [duplicate]

I have a bag of Great Value Graham baking crumbs. The recipe that I am doing calls for 1 sheet of Graham crackers. I have searched the web and there is no reverse measurement from already crushed ...
0
votes
0answers
11 views

can you refreeze pork after power outage [duplicate]

My freezer went off.Still in ice but the meat is thawed out.Can I refreeze it.It is a whole pork of meat
3
votes
1answer
50 views

freeze then roast red bell peppers?

I frequently make a pasta sauce with red bell peppers that I roast in the oven. All of the other ingredients are staples in my house and always available, but it's frustrating to go to the store for ...
1
vote
1answer
54 views

Use of sour milk for bread making - how long after the expiration date is it safe?

My mother uses (and my grandmothers used to use) sour milk in the baking of homemade bread. This was generally whole raw milk that had soured. I'm not so lucky as to be able to get whole raw milk ...
-1
votes
0answers
24 views

using grill in a samsung CE1041DFB microwave

I have a Samsung CE1041DFB microwave oven with grill and convection facility. How to grill to make grilled chicken? Do I have have to place a bowl under the grill while using it?. One time I used the ...
0
votes
0answers
20 views

toxicity in cookware [on hold]

Lately as children have come to my life, I'm a bit more concerned about toxicity of stuff. With some many advances and cookware, and infinite types of material, I don't even know what to buy in terms ...
2
votes
1answer
56 views

How does yeast feed on the water

How and why does yeast grow and feed on the water? My children and I have been making yeast rolls and they keep asking why it expands,I don't know how to answer this and they are still waiting for an ...
1
vote
1answer
85 views

Where does scarface pasta get its name from?

I couldn't find anything within the first few pages of a Google search other than the fact that fettuccine al burro (it's original name) was named after it's creator Alfredo Di Lelio.
1
vote
0answers
39 views

How to prevent calzones from getting soggy on steam table?

How do i keep fresh made calzones from getting soggy while displayed on a steam table?
1
vote
0answers
10 views

What tempering process do you use when moulding chocolates

I want make moulded chocolate but am always having a hard time keeping the chocolate in temper for the sealing process. I use the microwave method to temper the chocolate and I do so with a batch of ...
1
vote
1answer
18 views

Is there a searchable food catalog of USDA Organic products?

Is there a website that I can search for all products certified by USDA with one of the 4 organic labels: 100% Organic Organic Made with Organic Some Organic ingredients For example, how can I ...
3
votes
2answers
134 views

Carbonated Beverage in Pressure Cooker

This recipe for Root Beer Pulled Pork Sandwich is written for 8 hours in a slow cooker. I'm considering doing it for an hour in a pressure cooker. I'll paraphrase the cooker ingredients at the click ...
2
votes
0answers
20 views

Heart shaped fruit cake: how to prevent uneven baking

I have just made my first ever fruit cake. I used the BBC light fruit wedding cake for a 6" tin. I used the cake o later to increase the cake to a 12" one. The original recipe said to bake for 30 ...
0
votes
1answer
28 views

How long can you store sugar syrup? [duplicate]

Recently, we made a variety of cocktails from Ottolenghi and Scully's NOPI book. Now, we are left with two sugar syrups. According to the book, they can be stored a few weeks in the fridge. Skip ahead ...
1
vote
0answers
33 views

Lemonade as a base for steak marinade

I have marinaded steaks in the past with acidic juices, usually including orange juice. The acidity seems to help with the tenderization of the meet and the slight sweetness in addition with salt and ...
0
votes
1answer
46 views

How can I increase the longevity of my bananas? [duplicate]

I have some bananas that I just bought at Trader Joe's. They're nice, fresh, yellow, and full of general banana-ness. But if I take more than a week or so to eat them all, they start to get brown ...
0
votes
0answers
10 views

How do we make baking soda at HOME? [duplicate]

Can we make baking soda at home?
1
vote
1answer
36 views

How long can I keep connoli shells with no filling and how should I store them

How long can I store connoli shells with no filling? What is the best way to do this? I am traveling 5 days to my destination.
0
votes
0answers
28 views

Cracks Developing in Straight-Sided Stainless Steel Vessels

Over the years I have acquired several grades and sizes of (straight-sided) stainless steel storage containers - some from India and some from US (origin unknown). My expectation had always been that ...
1
vote
0answers
29 views

Does garlic get woody if you let it grow for too long? [migrated]

I'm growing garlic in my garden this year, and was wondering if it turns woody (undesirable for cooking) if you let it grow for too long.
4
votes
0answers
90 views

What is this metal utensil tool with wooden handle?

Saw this at a flea market with other kitchen tools and do not know what it is. The end of the tool that is pictured is attached to a handle that looks like it would typically belong to a whisk.
0
votes
2answers
71 views

What is the difference between a hen and a chicken? In terms of cooking, flavor, price, and anything else culinary related.

I have a recipe from James Peterson for chicken stock that asks for a chicken carcass and a stewing hen. So I'm wondering what the difference is. The problem is that my local grocery store only sells ...
0
votes
0answers
13 views

Hominy Making Methods

Been trying to figure out how to make hominy from dried field corn. But every recipe shows radically different cooking and steeping times; From boiling from 12 hours and/or steeping for 12 hours, to ...
0
votes
0answers
37 views

What are the little sparkly flakes on my black glass cooktop?

I used my Kenmore elite black glass cooktop for the first time using a brand new smooth bottom Henkels pan and found sparkly shards of metal on the surface afterward that won't clean off. I didn't ...
1
vote
0answers
27 views

what does watt specify in induction stove

what does watt specify in induction stove? Does a higher watt induction stove implies that the cooking will be faster? Is electricity consumption of higher watt induction stove higher?
12
votes
1answer
742 views

How well does it work to just throw in all the ingredients and boil?

I'm wondering about this recipe. It tempts me because I'm really lazy. But I'm skeptical because I've always been taught to sauté onions first, then progressively add other ingredients, starting ...

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