0
votes
0answers
2 views

what to buy an electric oven or convection microwave oven

I have microwave oven,bt I can't bake cakes cookies... So I need an electric oven, bt people are suggesting me to buy convection microwave to fullfil my both needs..of microwave nd electric oven... So ...
4
votes
1answer
23 views

Controlling molten cheese consistency?

I like to experiment with cheese fondues. I've had good results with the traditional Emmentaler and Gruyère mixture, but the best result I've had was when I added some cheese from the supermarket ...
1
vote
2answers
25 views

What causes pasta dough to be holey after running through a machine multiple times?

I've tried making pasta several times now, and every time it turns holey after I run the dough through a standard crank machine: Ingredients I use: 200 grams all purpose flour 2 jumbo brown eggs ...
4
votes
1answer
35 views

Bread doesn't split at the score

I've got to the point where my bread springs beautifully (I can see it grow). Unfortunately, no matter how I score it, the score always spreads open gently, then hardens along with the rest of the ...
1
vote
0answers
13 views

Homemade Teriyaki Sauce

I would like to process (in glass jars or bottles for shelf life) teriyaki sauce/marinade. My recipe calls for vinegar. I'm leaning towards pressure cooking for safety reasons but am Unable to find ...
2
votes
3answers
564 views

Caulk gun-like dispenser for whipped cream

What are some good solutions for dispensing whipped cream into swirls in a consistent fasion, maybe a specific shape etc.? I was envisioning something just like a caulk gun where you fill the ...
2
votes
0answers
40 views

Are these eggs rotten?

I have a carton of fresh eggs here. They don't expire until this time next month. They don't float in a large bowl of water. But many of these ones after being hard boiled have a very strong sulfur ...
3
votes
0answers
24 views

How do you remove strong garlic odor from enclosed space (garage)?

I dehydrated garlic in my garage a couple of days ago and now I need to remove the strong garlic odor in the garage -- any ideas? I have left the garage door open for hours and have run the ...
1
vote
1answer
31 views

Is it possible to heatproof (insulate) stainless steal pot handles?

I made a mistake of buying a Cuisinart 6 qt stock pot with two major downsides: opaque lid (can't see inside) and non-insulated, metal handles. I wasn't thinking about those features much as I was ...
0
votes
1answer
49 views

Au poivre without green pepper, is it good?

So I am trying to learn different recipes. One I'd like to do soon is the steak au poivre, it's a quite simple one but all the recipes I found say you need green pepper (peppercorn, not bell) and I ...
4
votes
2answers
981 views

Can I turn a can of red kidney beans into red bean paste for Japanese Style Red Bean Paste Buns?

I have a can of Red Kidney Beans, and I want to use it to make Japanese Red Bean Paste Buns. Looking online, I found that these buns require Azuki Beans for the paste, not Kidney Beans. Is there a way ...
0
votes
3answers
44 views

How long can i cook a bone in Pork Shoulder?

I have cooked bone in pork shoulder many times before and I am about to do it again but I feel the need to experiment slightly... My plan is to cook the pork shoulder in the oven for 8 hours at 100 ...
2
votes
2answers
41 views

Cooked Cottage Pie, refrigerated. How to reheat

Last night, I made a cottage pie and cooked it in the oven for 30 minutes, once cooled down I placed it in the fridge. What would be the best way to reheat this? I've read somewhere that 180 for 45 ...
3
votes
3answers
53 views

What can I do with the meat and fat trimmed from the top of lamb ribs?

I'm making rack of lamb tonight. I got the rack at a local farmer's market and it was a bit less butchered than I expected. I can (and did) trim it myself, but there seems to be a lot of meat embedded ...
2
votes
2answers
39 views

gluten free gnocchi tasting too much like potato

I made my first batch of gnocchi this weekend and after quite a bit of work, I got gnocchi that didn't taste great. The consistency was ok; they did not disintegrate when I boiled them for a couple ...
1
vote
1answer
22 views

How to crack several types of nuts in one batch?

I have a big bag of mixed nuts (hazelnuts, walnuts, pecans, Brazil nuts) in their shells that I want to crack open to enjoy later. I have tried to look up how to crack individual types of these nuts ...
4
votes
2answers
36 views

Is Italian style gelato achievable with standard home ice cream makers and home freezers?

I've not had much success trying to make Italian style gelato at home though French style ice cream works very well. I'm using the Cuisinart ICE-100 which comes with both an ice cream and a gelato ...
0
votes
1answer
51 views

Chicken bone broth, what is the brown stuff at the bottom of the pot?

I often make chicken bone broth using a simple recipe of chicken backs, chicken feet, water, apple cider vinegar, parsley, salt. Ingredients are organic. The resulting broth tastes excellent. My ...
2
votes
0answers
28 views

Recommendations for making ice cream with milk and corn starch (corn flour)

I started off making ice cream in the French style with cream and egg yolks. I've mostly been using David Lebovitz's web site and his fantastic book the Perfect Scoop. I've recently been experimenting ...
2
votes
1answer
58 views

Is it possible to join two thin steaks together on the grill?

I have some thinly cut rib eye steaks at home. I want to grill them but they get done too quick and I can't get that nice bite into them. Is it possible to put one on top of another and grill them as ...
0
votes
0answers
33 views

Is there any way to make whey powder at home?

Any way to make it.Whey powder is pretty expensive here and I want to use it for baking.
1
vote
0answers
26 views

Please help me make Caramel using Coconut Sugar?

I am making my own ice cream pops. One flavor I'm developing is Peach Cobbler. I've been trying to include some caramel in the bars, yet I can't seem to make a type caramel using coconut sugar, that ...
0
votes
0answers
32 views

Soup, Main Dish and Dessert --> Which order should I eat these in from the point of health? [on hold]

In modern Western culture, soup is eaten first. Then the main dish is served. Salad is eaten along with the main dish or after it if it is served. The dessert comes last. Is this the correct order for ...
1
vote
1answer
26 views

How to remove residual flavours from, e.g., a coffee press

I'm considering using a glass coffee-press jug as a mixing vessel for other drinks but I'm worried about residual coffee flavour even after using normal detergent. Is this something I should be ...
2
votes
0answers
44 views

Garlic turned to black powder?

Today I cut open a garlic bulb only to discover that the core was mostly black powder. What on earth was that? I've never seen it before in my life. From the outside the bulb seemed to be fine. It ...
0
votes
0answers
25 views

Is it safe to use the rice cooker bowl as a container and to refrigerate it?

By rice cooker bowl, I mean the dome-shaped container or vessel into which rice and then water are added. (Some pictures here, if necessary) Here I refer only to the refridgerator unit, and NOT the ...
3
votes
1answer
81 views

Lime substitute for nixtamalizing corn

I want to have a go at nixtamalizing some corn. Upon doing some research I figured I could find the lime (calcium hydroxide) that's traditionally used for the process at the local international food ...
4
votes
2answers
130 views

Meat curing vs fermenting

I got into somewhat of a heated debate with a friend recently. He keeps on talking about fermenting meats. I told him that he should stop using the word fermenting when talking about meat because that ...
1
vote
1answer
51 views

Rolled marzipan as cake filling?

Do people ever use rolled marzipan as a layer between cake layers frosted in buttercream?
0
votes
0answers
41 views

ceviche still good?

Ive seen similar questions but this is slightly different... I know the texture will be compromised and the flavor won't be the same but is it SAFE to eat ceviche made the night before last? Heres ...
2
votes
3answers
43 views

Pan size affecting evaporation time

I've got a pasta sauce which I create from scratch. I currently add various ingredients like vegetables or tinned chopped tomatoes that come with some water. One of the steps in the recipe is to ...
3
votes
2answers
110 views

How to avoid elephant skin on no-knead bread?

When I make my no-knead bread, the bottom of the bread always becomes extremely thick - almost like the skin of an african elephant. I bake the bread in an IKEA 365+ pot made of stainless steel. The ...
6
votes
2answers
382 views

Food safety issues related to eating raw frozen vegetables

I just pulled out a package of frozen spinach and noticed a warning "Cook from frozen, product must be cooked before consumption". I found the same on a package of frozen baby peas and I'm sure I've ...
0
votes
0answers
25 views

How can i save frozen eggs? [duplicate]

My fridge got to cold and all my eggs froze and got cracks in them. Any idea what to do with frozen, cracked eggs? Thanks
-1
votes
0answers
33 views

Calculating and sorting foods by the fullness factor [on hold]

I've seen a question on calculating the calorie content of food, but how can the fullness factor be calculated? Furthermore, I'd like to sort by the fullness factor in order to identify filling ...
0
votes
1answer
38 views

Fresh Herb Storage

I am trying to get some fresh herbs (Parsley and Dill for example) to stay fresh for some time. I have tried the water jar method which is just trimming ends of stems and putting the bunch in a jar of ...
6
votes
2answers
302 views

When braising, how deep should I fill a single pot?

Mark Bittman's recipe for chicken Adobo says: "Combine the [ingredients] in a covered skillet or saucepan large enough to hold the chicken in one layer". The recipe calls for 3-4 pounds of chicken. ...
4
votes
1answer
627 views

Are any kind of wood-chips good enough for smoking?

I was watching a Heston Blumenthal Show called "Cooking like Heston" the other day, the episode was on potatoes and he made doughnuts using them. one of the things he did to prepare the potatos for ...
1
vote
1answer
130 views

Is safe to eat jerky with white mold?

I recently ate a jerky with white mold on it (see below), I donot know if I should be okay with that? The mold grew on jerky because I placed it in a moist environment days before.
1
vote
3answers
87 views

Why is my cheesesteak meat tough?

I made Philly Cheesesteak sandwiches and the resulting meat was quite tough and hard to bite off and chew. For the meat I used eye of round steak, cut into roughly 3in by 1/8th-1/4th in strips. I did ...
1
vote
2answers
101 views

Cake help urgent!

I am baking 1kg chocolate cake and it is already in oven from 50 mins. I'm baking it at 180 degrees temperature. The cake has risen well. But the mixture is not set yet. (I did the toothpick test) I ...
0
votes
1answer
80 views

Do I roll sushi with or without gloves?

So I was rolling sushi the other day and I noticed how much easier it is to do with out plastic gloves on. The stickiness of the rice dose not accumulate all over your hands as fast as it does when ...
-5
votes
0answers
50 views

Vegan food for friends [closed]

so, i'm like, super vegan, and, totally loving it, ha. but when I see my friends eating disgusting meat to makes me want to totally vomit. they're literally eating poison. whats the best way to ...
0
votes
0answers
15 views

at what temperature does yeast die [duplicate]

what water temperature will it kill yeast? I know if the temperature is too hot it will kill yeast but do not know the temp. does it matter what type of yeast?
2
votes
3answers
127 views

Lobster Death! Freezer vs. Alcohol

I love lobster but I must admit I am not very good at cooking it. I want to make this easier on my self by just adding the lobster to a flavorful broth. I've heard in the past that if you are going ...
0
votes
1answer
68 views

Mold is growing on my cheese, what is common practice? [duplicate]

I love cheese and I am always buying and trying new types. Because of this, my cheese stash starts to grow faster than I can eat all of it. Sometimes mold starts to grow around the outside before I ...
20
votes
8answers
5k views

Will spoiled food technically make you sick?

Kind of a strange question, but say something has spoiled IE: Smells Bad, Tastes Bad.......etc... Will it technically always make you sick? Like for instance spoiled dressing, lets say it tastes sour, ...
1
vote
1answer
27 views

the sugar content of raw corn on the vs cooked corn on the cob

Is the sugar content of cooked corn on the cob higher than the sugar content of raw corn on the cob? I had a nutritionist tell me uncooked corn on the cob was like eating a non starchy veggie. true or ...
0
votes
2answers
54 views

Buying whetstones

I'm looking to start sharpening my own knives (Wusthof's) what grit whetstone would I need to do so? Recommendations on any specific brand or is each whetstone is as good as any? I'm under the ...
7
votes
4answers
2k views

What to do with a failed cake?

Yesterday, my wife baked a cake. Unfortunately, it was a disastrous fail. Instead of fluffy and juicy it turned out to be a compact and painfully chewy mass (not to say mess). It is so compact that ...

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