All Questions
0
votes
1answer
28 views
Do tomatoes lose their nutritional value when they are made into tomato sauce?
Do tomatoes lose their nutritional value when they are made into tomato sauce? What about canned tomato sauce?
2
votes
1answer
28 views
Should I bother trying to use a traditional wok on an electric stove?
I received a round-bottom wok with a cooking ring as a gift. I have an electric smoothtop stove. Upon opening the packaging, an included sheet of paper listed some additional information, including a ...
1
vote
2answers
26 views
homemade pizza - getting the dough crispy
when I put my pizza in the hot oven, the top crust gets blackened, but the bottom crust doesn't really cook enuf. I want the bottom crust, the part that is underneath the cheese and tomato sauce, I'd ...
2
votes
1answer
22 views
substitues for confectioners sugar when making icing
I am making homemade cupcakes. For the icing my recipe says that I need confectioners sugar. I already know that I can make my own, but i don't want to right now. Can I substitute the confectioners ...
3
votes
1answer
40 views
What stabilizer can be used in non-dairy ice cream with alcohol?
I am making coconut milk ice cream with alcohol. It tastes great, but it melts way too fast. What can I use besides xanthum gum, guar gum. Could it be the freeze time? Or the tupperware containers I ...
1
vote
0answers
27 views
How long can you marinate flank steak?
I started marinating flank steak at 5:00 yesterday
And did not cook it tonight . Will it still be good
Tomorrow ?
4
votes
0answers
26 views
Is there an easy, at-home method to separate the protein from sweet whey powder?
Sweet whey powder (henceforth "SWP") is a byproduct of making cheese and is a commodity.
The protein content of SWP is 13.1% protein by weight. The rest of it is largely sugar (74.5%). See its ...
1
vote
1answer
62 views
Do fresh ramen noodles come in a curly form, or only instant?
Put another way, if I am served curly ramen noodles in a restaurant or for take-out, does that mean they are necessarily instant noodles? If there are fresh noodles that are curly, can someone provide ...
4
votes
3answers
74 views
What can I do with an arm roast?
I have not had good luck with this tough lean cut so far. I usually get it when I buy in on a grass-fed cow. Braising it they way I normally braise cuts of beef in wine makes a very dry unappetizing ...
1
vote
2answers
45 views
How long does hot chocolate stay good?
My resource for food shelf life is usually stilltasty.com . However, I can't find hot chocolate on the list. I'm talking about a small pot of hot chocolate - milk, cocoa, sugar, water. Is the ...
-1
votes
1answer
65 views
How to make chunky salsa like supermarket jarred salsa?
I've watched a lot of videos on YouTube: 90% of people doesn't know anything about cooking. What they do is they make salsa in a blender (not in a food processor)!!! As a result, their salsa is not ...
2
votes
1answer
33 views
Oxtail soup - oxtail tightened up during simmering?
I've been hungry for a light oxtail soup, and managed to find some (around 1.5lb) frozen at the butcher. I'm aiming for light flavor to go alongside leeks and bulgar, so I figured I would simmer the ...
2
votes
3answers
57 views
What is the appropriate lentil-to-water ratio for stovetop lentils?
I'm planning on making a simple dish using split pigeon peas (or, toor dal) which I plan to soak for an hour.
Since I don't have a pressure cooker, I will need to cook these on the stove top. What is ...
1
vote
1answer
45 views
How to cook already cut roast beef
I am a new cook, and I want to freeze roast beef for later use. So I cut it in 2cm pieces. I never cooked roast beef before and realized that it is cooked as a whole.
What can I do now? Should I ...
8
votes
4answers
324 views
Why do you need eggs when making icecream?
I was looking for a good recipe to make pistachio almond ice cream, but all of them needed Eggs.
My uncle used to sell home ice cream in Mexico, and I'm 100% that he never used an egg to make ...
3
votes
1answer
52 views
How long does Marsala wine last, after opening?
How long does Marsala wine last, after opening? In the fridge or outside? What about Marsala all'Ouvo (Marsala with added egg yolks)
0
votes
0answers
31 views
Safe meat marinade [duplicate]
I marinated pork tenderloins for 4 hours then cooked it, leaving the marinade on the counter for 3 hours. Can I add some marinade to the meat about an hour before taking out of the oven? Will it be ...
3
votes
3answers
151 views
Why does my cookbook want me to drain my tomatoes for a pasta sauce?
I have an excellent recipe for pasta sauce, but I'm having trouble convincing people to try it because it contains a counter-intuitive and potentially wasteful instruction.
The gist of it is this:
...
3
votes
5answers
70 views
How do I reduce the lemon acidity in apple soup?
I have just made an apple soup that has lemon juice in. The problem being the lemon tartness totally overpowers the soup. How do I neutralise this???
3
votes
2answers
58 views
Ribs in Slow Cooker, then finished on BBQ?
I don't have a smoker, but I love slow-cooked BBQ ribs.
Would it be possible to cook ribs for 8-10 hours or however long I like in my kitchen slow cooker, then pop them onto a charcoal barbecue to ...
4
votes
3answers
83 views
What to look for in a hand mixer for occasional bread dough kneading?
My handmixer just died. I used it (with its kneading hooks) to knead bread dough once every two weeks in addition to blend and mix and beat cream.
I'm now looking for a new model, which is maybe a ...
7
votes
2answers
106 views
Ridges on knife steel?
Is there any functional difference (not related to things like embedded diamond grit) between a smooth surfaced knife (or honing) steel, and one that has visible ridges? Would there be any reason to ...
0
votes
1answer
45 views
How do I baste barbecue chicken while grilling?
I am going to barbecue 1/2 chicken on a gas grill. I want to use a water mixture with cider vinegar and salt, to baste while grilling. Can you give me any tips as I do this, like time and temperature?
...
0
votes
2answers
57 views
I use 1/2 cup shortening and 1/2 cup butter in baking chocolate chips cookies but they always fall flat
Unless I put pecans in my chocolate chip cookies they always fall flat when I take them out of the oven. What do I need to do for them to stand up.
6
votes
1answer
208 views
How do I know if food left at room temperature is still safe to eat?
If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it more?
1
vote
2answers
72 views
raw chicken in an “off” crockpot
I put chicken in a crock pot and thought it was on low. It was off. It's been two hours. Do I need to throw out the chicken? It was fairly cold because it was mixed with a cold teriyaki sauce among ...
2
votes
1answer
37 views
How to separate milk kefir grains?
How many kefir grains will make a quart size of kefir? I think I have too many grains in one batch. I also am still a novice, been at this five months. I enjoy making it, and have many grains. Some ...
2
votes
1answer
63 views
What is the New Zealand white sponge cake, is it a white cake here in the U.S?
My friend is from New Zealand and us asking for a white sponge cake. Is that the same as a white cake in the U.S.? or does she really mean sponge cake?
4
votes
2answers
65 views
how to tell if a whipping cream dispenser is overpressurized or underpressurized?
My situation is much like spongefile's:
I'm using my iSi cream whipper for the first time, charging it as instructed out of sweat-deserving fear of pressurized items
Nothing is released when I push ...
0
votes
0answers
30 views
Make chocolate icing from vanilla icing [duplicate]
I'm making a frosting as a filling for some sandwich cookies. If I make some vanilla frosting, is it possible to use cocoa powder to make it into chocolate frosting?
1
vote
3answers
96 views
Where can I find the apron/towel worn by the America's Test Kitchen staff?
On America's Test Kitchen, I've seen them wearing a towel around their waist that is somehow attached to an apron. Is there a name for this? Or are they just somehow tucking the towel into a ...
0
votes
1answer
43 views
How long can milk products be frozen before spoiling? [duplicate]
I made a sauce for macaroni and cheese about 6 months ago and froze the excess sauce. It is basically a bechamel sauce with a fair amount of cheese melted in.
I realize that if I thaw and re-heat ...
1
vote
1answer
66 views
Putting “precooked corn on the cob” on the barbeque?
I bought 4 corn on the cob today, plasticwrapped, no husk left, cleaned and everything.
These have a sticker saying "precooked".
Should I assume that I can just place them directly on the barbeque, ...
1
vote
1answer
58 views
Is it safe to store oils, vinegars and other sauces in reused gourmet oil tins?
I'm trying to find a solution to counter-top storage of oils (olive, sesame, fish) and other sauces (balsamic, soy) that I use frequently. I was thinking of reusing some of the tin containers that ...
0
votes
4answers
177 views
Is it bad to boil milk?
In another question, I asked about pasteurization of raw milk at home. I got some interesting comments (of course, I further searched on the internet) that some people prefer not to pasteurize raw ...
2
votes
2answers
52 views
My chutney is too thick
I made two batches of chutney a week ago, one with tomato, apple and raisins, the other one with plum and cranberries. Making the chutney I added all the usual spices, sugar, vinegar etc. but I tried ...
0
votes
0answers
34 views
Good bbq grill thermometer - recomendations [closed]
Recently cooked a brisket chunk on a Weber kettle and was quite happy with the result. The downside is that the oven thermometer I left on the grill to allow me to see the temperature has not ...
0
votes
1answer
114 views
Looking for coffee from the 80's for my father, Lucern?
my dad mentioned today that he loved this coffee he used to get once in a while in the early 80's called Lucerne (not sure about the spelling). He said it was in a white can with red lettering and he ...
3
votes
1answer
47 views
Funnel-like device for putting non-liquids into a whipped cream dispenser?
I use an iSi whipped cream dispenser to make things besides whipped cream, such as microwaved chocolate cake, or coffee foam to top desserts. Pouring cream or sugar into the small opening at the top ...
0
votes
1answer
88 views
Why do mushrooms freeze in fridge at temps above freezing?
I noticed mushrooms freeze in my fridge when nothing else does. Can anybody explain the phenomenon?
9
votes
1answer
80 views
How does harvest time matter with tea?
At my regular tea webshop, you can always see what year and month the tea was harvested. Just recently they have brought in this spring's harvest of Darjeeling. But they also have tea from 2011 (in ...
3
votes
2answers
78 views
Canning tomato sauce problem, jar broken in boiling method
It was my first try to canning tomato sauce but I failed.
I prepared a tomato pizza sauce.
I boiled a jar and lid then removed it
I filled the jar with sauce and left one inch empty space and closed ...
6
votes
1answer
141 views
What is the difference between French and British cuts of beef?
What is the difference between French and British cuts of beef?
I am told they just butcher the animals dfferently. Certainly the cuts don't seem the same. For example is faux fillet really exactly ...
2
votes
2answers
78 views
How to prevent dough from stopping food processor motor
I have a Cuisinart 7-cup food processor. Whenever I knead dough for milk buns in it, it'd get stuck after about 45 seconds. If I shut it off, it resets after about 10 minutes, but it's a PITA. Here's ...
4
votes
1answer
96 views
Razor clams good or bad?
I bought some razor clams today and all of them were open with their "tongue" or meat coming out of the shell. When I got home I noticed they had a really strong smell to them. This is the first time ...
3
votes
1answer
64 views
What is the typical consistency of a roux?
When making a roux, how would you describe the final consistency that it should be after the butter coats the flour? Should it be a lighter dirt-brown paste with a glistening buttery sheen, or should ...
-2
votes
0answers
48 views
What methods are used to make foods taste good without too much salt? [closed]
Often I see people adding too much of one or two ingredients, making the food overly plain or too powerful on that one or so specific tastes. So my question is, how does one flavor foods without ...
0
votes
1answer
48 views
What weights to use for fermenting sauerkraut?
I am new to making sauerkraut. I do know the right ingredients for making sauerkraut, based on searching on Google.
My question is what equipment should I use to weight the sauerkraut below the ...
5
votes
3answers
247 views
Why do most sandwich makers have a triangular shape?
I've seen many hundreds of sandwich making machines in my life, and I noticed that in the vast majority of them, there is a diagonal protrusion that makes sandwiches come up in triangular shapes.
...
1
vote
1answer
78 views
Why does the roux break down in my chicken velouté sauce?
I am trying to make a veloute sauce which involves adding roux to boiling hot water mixed with chicken base (such as Tones or McCormick). This sauce is then mixed with heavy cream at a later stage to ...
