3
votes
0answers
53 views

Temperature to disable enzymes in soy beans

When making soy milk, I've understood that you should disable some enzymes and that you do that with boiling heat for minimum of 15 minutes. Since boiling soy milk usually result in a messy boil-over, ...
3
votes
0answers
71 views

Would a tagine be better for high altitude braising?

I am thinking of getting a 2 quart Le Creuset Tagine for braising. I'm at around 5000 feet, and so am stuck with a lower boiling temperature for water - 9 degrees Fahrenheit less then at sea level. ...
3
votes
0answers
87 views

Mochi: pounded vs. from rice flour

Is there any noticeable difference between mochi made from pounded rice, versus mochi made from mixing rice flour and water together and cooking briefly? If not, why bother with the labor-intensive ...
3
votes
0answers
511 views

What method of extracting oil from almonds preserves the most almond flavor?

Which would be the best way to extract oil from Almonds preserving the strongest flavour of Almonds?
2
votes
0answers
63 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
0answers
77 views

How do I make dosas smooth and shiny?

I tried my hand at making dosas for the first time this weekend. I was following this recipe for the dosa batter. I soaked the dal and fenugreek seeds together and the rice by itself. The rice and ...
2
votes
0answers
86 views

Liquid glucose in marshmallows

What does liquid glucose do for a marshmallow? Has anyone replaced liquid glucose with golden syrup or any other syrup for that matter? What are the effects of using alternatives for marshmallows? I ...
2
votes
0answers
59 views

Chalky smell in bread dough?

The last batch of challah (bread) that we made had a very chalky undertone and aftertaste. This time, the dough has a faint smell of the chalk (we didn't bake it yet). The flour has no odor and was ...
2
votes
0answers
135 views

How can I get my chocolate cake to taste less like a brownie?

I've been testing out cake recipes, and I'm having a bit of difficulty creating a chocolate cake that doesn't taste like a brownie. What I want is a light, moist chocolate cake (doesn't everyone?), ...
2
votes
0answers
60 views

What is the best sugar for sweet short crust pastry?

I am reading an American Pastry & Pies cookbook and they say the sugar granules in sweet short crust pastry stabilize it and recommend using granulated sugar. So does this mean the bigger the ...
2
votes
0answers
41 views

Whipped cream running permanently from siphon

I have a Kayser siphon of whipped cream. I filled it with whipped cream (not fully though), added some sugar and swung it. It works perfectly, only today it wouldn't stop. But once Ive used, it won't ...
2
votes
0answers
310 views

I used evaporated milk instead of sweetened condensed milk in a fudge recipe. How do I fix this?

I was given a fudge recipe citing evaporated milk instead of sweetened condensed milk. Is it possible to fix this by adding sugar and re-cooking the fudge or is it just a recipe gone bad?
2
votes
0answers
317 views

Substituting instant imitation flavored pudding mix and cake mix in Bundt Cake recipe

Nothing Bundt Cakes makes delicious dark chocolate and white chocolate with a raspberry center. Thrilled to find copycat recipes online, both call for imitation flavored pudding mixes and cake mixes. ...
2
votes
0answers
136 views

How can I be sure I'm buying the right KitchenAid beaters?

My daughter has a KitchenAid Architect stand mixer. Through a series of moves, she's misplaced the wire whip and the dough hook and I'd like to get her replacements. Easier said than done! Stores ...
2
votes
0answers
267 views

How is Botan (the Japanese rice candy) made?

I was wondering if anyone might know how they make Botan Rice Candy? I have searched the web but no leads.
2
votes
0answers
86 views

Baker's Percentages for Baked Doughnuts?

I recently purchased an electric doughnut maker and am about to embark on a baked doughnut spree. Having consulted the few recipes included with the machine along with some online options, I have ...
2
votes
0answers
333 views

What is the difference between Paris ham and French ham?

My supermarket sells two kinds of pre-sliced ham. One is called Paris-style and the other French-style ham. Both kinds of ham are from the same company and the names are no indication of where the ham ...
2
votes
0answers
54 views

How to add flavour coating to gelatine or starch capsules?

I have gelatine and starch capsules of differing colours and sizes that I use for supplements and the like. In some cases, I would like to coat the capsules with differing flavours! A sort of sensory ...
2
votes
0answers
100 views

What is the smoking point of salmon fillet oil?

What is the smoking point of salmon fillet oil cooking in oven (baked in a foil parcel)? (could be a range) There is one Q&A at What is the best time and temperature for taste when cooking a ...
2
votes
0answers
210 views

Crystallization of sugar solution, and oddly crunchy candy with fudge-like texture after eating

I've been trying to recreate the results from: http://cookingsciencetradition.blogspot.com/2010/12/crystallization-of-sugar.html to very little success. My process: 1: Add 1 + 1/2 cups white ...
2
votes
0answers
192 views

What to do when too much butter added to my puff pastry dough?

I made puff pastry dough, but I figured I've added too much butter to it and now that it is in the oven, the butter has melted and covered the dough! (I need your advice for the next time) What should ...
2
votes
0answers
111 views

blackened carrot cake

I have a favorite carrot cake recipe that I have made many times. it is always beautiful and tasty (although I am sure some would debate that since it contains pineapple). However, that last two ...
2
votes
0answers
253 views

Why is my cheese sauce sweet?

I have made cheese sauce before and it has never been sweet. No problem with butter and flour and then I added milk like before. White sauce was fine. So I added cheese. Yes it was a package of ...
1
vote
0answers
6 views

What qualifies as butterscotch

I am working on a creation: probably will end up being a Butterscotch Blondie Cheesecake. Here is where the butterscotch debate comes in: 1) Some claim butterscotch is only "pure" when it is simply ...
1
vote
0answers
58 views

Bunn starts brewing coffee long after it's done

I have a Bunn BT model that releases more water, up to two cups, up to 45 minutes after it stops brewing. I'm getting coffee all over my counter and don't know why!
1
vote
0answers
65 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 ...
1
vote
0answers
41 views

Why is my sassafrass root bark tea always so bitter?

I've been on a quest for a while now to make my own root beer. I've tried all sorts of recipes using all sorts of ingredients, and I now have this huge collection of spices and roots and leaves... but ...
1
vote
0answers
52 views

The difference between suet and tallow?

I just received a couple kilograms worth of raw lamb suet from a butcher free of charge. My understanding is that the fat surrounding the kidney (which this is) is suet and that rendered fat (starting ...
1
vote
0answers
56 views

What causes egg-covered puffed rice cakes to become soft when pan fried (and how to control it)?

While recently making fried bread slices dipped in egg (both white and yolk), I've run out of bread. Since I've already had everything else prepared, I've decided to go ahead and replace the bread ...
1
vote
0answers
52 views

Why does adding salt to broth make it foamy?

I had a nice bowl of clear yellow chicken broth which was not salted. To make it more palatable, I added a small spoonful of salt and the below happened. It was much 'foamier' when I first added the ...
1
vote
0answers
72 views

Cooking pasta in a Pressure Cooker

In recent times I'm experimenting with different techniques to cook pasta, the pressure cooker is an inspiration I had from Davide Scabin (link in Italian), even though he's surely not the first one ...
1
vote
0answers
65 views

How long will soaked chia seeds last?

I was just wondering how long you could keep chia seeds in the refrigerator after they have already soaked in the water. I know dry chia seeds have an extremely long life if stored properly but I ...
1
vote
0answers
49 views

Cooking lemon juice into stew

I have recently discovered a much broader use of lemon juice in my cooking and now add it to almost all stews and soups a few minutes before the end of cooking. But I am curious if there are benefits ...
1
vote
0answers
44 views

How do I find a recipe for the New Years Treat of Kozenach?

Many years ago (at least 50) my dear Babuska and Auntie used to make something called "Kozenach" on New Years Eve. At the stroke of midnight our entire family would drink champagne and eat this ...
1
vote
0answers
77 views

How do I carve a 2D Betty Boop cake?

Help! This is my first 2D carved cake and I am very frustrated. Do I need to have the cake stacked and dirty iced or dry stacked to carve? I know to freeze the cake but I hate to make all that ...
1
vote
0answers
45 views

Attempting to make Coconut Pringles - dough too crumbly

not a cook here. Attempting to make coconut based "pringles". here's my recipe: 3/4 cup coconut blended into essentially coconut butter 3/4 cup coconut flour 1 tbsp arrowroot powder 1/4 tsp baking ...
1
vote
0answers
51 views

Are bunya-bunya nuts safe to eat if the shells are moldy?

We recently harvested a bunch of bunya-bunya cones and set them aside for a while to wait for them to split open. Unfortunately, we forgot about them for a while and it rained in the meantime, so not ...
1
vote
0answers
82 views

Does glass bottled orange juice taste bad because of leached metals?

I refuse to get glass bottled orange juice any more even when it's on sale because it tastes bad to me. It seems like every glass bottled orange juice I've ever had tastes bad compared to orange ...
1
vote
0answers
20 views

What will the best ratio for cream : madagascar vanilla bean?

How much cream can one vanilla bean able to provides its flavor before it breaks out ? I presume there's a limit to infuse the cream to the right flavor. I think it will be a waste not to infuse more ...
1
vote
0answers
42 views

Substituting Lard for Soy Shortening

how do I convert my cake recipes from shortening to lard-I live at 6000 ft altitude. The lard is hydrogenated and has more water so it needs adjustment. I'm at altitude and that requires adjustments ...
1
vote
0answers
35 views

Choc pudding, cook & serve hasn't thickened

I cooked it for 30 min over medium high heat, stirring frequently. I used 2% milk. It didn't thicken completely, but eventually I removed it from heat, thinking it would thicken in the fridge. It ...
1
vote
0answers
55 views

Wok comparison for induction

My wok cooking has never turned out very well, which has been partially subpar equipment and partially lack of training and practice. I'm looking to get a wok to use with my induction cooktop, and ...
1
vote
0answers
33 views

How do I adjust cooking time for dense fruitcake in smaller pans

I'm making a fruit-laden very dense fruitcake. The original recipe is for 2 standard loaf pans but I'm using 4 small loaf pans (all I know is external dimensions are 6.875 x 3.625 x 2.125) Recipe ...
1
vote
0answers
73 views

Can I replicate these Cafe Noir cookies?

I recently bought a pack of McVitie's Cafe Noir expecting shop junk and for once quite liked it. It's very light and crunchy like a rich tea with a thin icing which seems to permeate the upper half ...
1
vote
0answers
34 views

Consistently getting cannoli shells off their molds easily

When I fry cannoli shells, I find that about a quarter of them -- apparently at random -- stick to their molds so that they are hard or impossible to remove without breaking. The two tactics I use to ...
1
vote
0answers
57 views

Brining rack of lamb

I am making a crown rack of lamb tomorrow, and today to prep I plan on getting some of the trimming done. I went to a new butcher this time around and sadly they left the extra layer of fat on the ...
1
vote
0answers
69 views

Cooking pork roast ahead of time for Christmas?

I need to take a rolled loin pork roast to Christmas lunch. I will cook it at home and take it with me but we will not be eating until an hour after we arrive. My question is, how do I cook the roast ...
1
vote
0answers
42 views

Tomato Sauce Turns Dark/Sweet

I tried to make my own tomato sauce from fresh tomatoes using a slow-cooker (for quite a long time). I gather this may not have been a good idea because the result is very dark red and it's super ...
1
vote
0answers
140 views

What is the history of the standard sheet (bun) pan?

What is the history of the standard sheet (bun) pan? Who came out with the sizing? Why that size? When did it occur? There are full size(26x18 Inch), half(18x13) and quarter(13x9). image from
1
vote
0answers
56 views

Can I fix my universal meat grinder which leaks when I make cranberry orange relish

'Tis the season for cranberry orange relish, but what a mess! The source of the leak: where the handle meets the barrel of the grinder. Is there a gasket there that can be replaced?

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