7
votes
1answer
195 views

How to tell if it is honey, super filtered honey, or corn syrup?

There is this article here in Australia that an importer have labeled corn syrup as honey. It has been imported from Turkey and it has been sold to people. I think this is not just happening her in ...
4
votes
1answer
110 views

How do I use tamarind powder?

If a recipe calls for tamarind pulp/paste/concentrate, can I substitute powder? If so, how much tamarind powder should I use?
2
votes
1answer
51 views

Can I convert this cocoa frosting to a coffee frosting instead?

Our family's go-to recipe for celebration cakes is a hazelnut torte with a semi-sweet, cocoa-based chocolate frosting. The torte is completely flourless, and pretty sweet (gotta get structure from ...
2
votes
1answer
91 views

Can I make puff pastry with half the butter?

I made puff pastry with Gouda cheese inside and it turned out really good. The only problem I had was the amount of butter and it was too buttery. I'd like to know if it is possible to reduce the ...
2
votes
1answer
302 views

When should food colouring be added to part of a batch of bread dough?

I recently made coloured swirled bread, in which different colours of dough (in my case a coloured and an uncoloured piece) were rolled together and baked in the same loaf to give an interesting ...
6
votes
0answers
197 views

Mascarpone and Almond pasta Sauce?

While in Italy I had a pasta sauce that was made with mascarpone and almonds (the almonds were ground fine) it had the look of Alfredo sauce. I cannot recall the name of the sauce. I have searched far ...
4
votes
0answers
81 views

Why didn't my crumpets cook in the middle?

I tried to make crumpets today, first time I've used yeast so didn't really know what to expect. The recipe I followed was: 450g plain flour 1tsp caster sugar 14g instant yeast 350ml skimmed milk ...
3
votes
0answers
85 views

What Makes Bread Gray?

I've been baking French-style bread loaves (not baguettes) for years. The ingredients are flour, salt, water, yeast, and about one tbsp cornstarch per cup of flour. For the last year or so, the ...
3
votes
0answers
94 views

How to make a cover for a molten cake?

I recently visited a restaurant called Zuma, and they had this unbelievable chocolate molten cake. As you can see they have a cover on top, like a sheet of chocolate. How would one make this? I am ...
3
votes
0answers
151 views

Is the cockchafer grub edible, and how best to prepare it?

I've never eaten or cooked insects, but I wanted to give it a try some time. Now, we found a few grubs 4-6 cm in length, that we think to be cockchafer grubs, in one of the pots on our balcony. So I ...
2
votes
0answers
54 views

Safe Chicken Liver?

Are chicken livers safe to eat cooked slightly pink? Is "chopped liver" safe when using schmaltz as an ingredient?
2
votes
0answers
76 views

Sous vide whole salmon at what temperature?

If I'm doing salmon fillets then I'll normally do 50c for 25 minutes, but a whole salmon is a different kettle of fish. I've done sous vide whole salmon on several occasions and I do 55c for 3 hours ...
2
votes
0answers
100 views

Why use citric acid and sodium hexametaphosphate in cheese sauce?

I was watching a YouTube video from ChefSteps on how to make cheese sauce. They used sodium citrate and sodium hexametaphosphate. What are the reasons for including these in the recipe? What are the ...
2
votes
0answers
92 views

Bell Pepper Mousse - won't charge or discharge

I made an ISI Whip recipe for Bell Pepper Mousse, chilled the mixture in the container for 2 hours, then charged the mixture twice, heard gas release, shook it vigorously 20 times and it would not ...
2
votes
0answers
64 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 ...
1
vote
0answers
32 views

Sprinkles on rolled icing

we are about to decorate some cup cakes and want to know the best way to put sprinkles onto rolled icing without the colours running or the sprinkles falling off They will be no. 3's and they will be ...
1
vote
0answers
73 views

How to reduce the masala taste from chicken roast

We cooked chicken roast and we cooked it in three batches. this is for a party. Good thing- OF the three batches two of them turned out to be pretty good. Issue- The third one turned out to stand a ...
1
vote
0answers
76 views

Double Layer Piping Tool

Is there such a piping(?) tool that can output two types of dough at the same time whereas one of the dough is a pate a choux and the other dough is some cookie dough. The pate a choux would be ...
1
vote
0answers
42 views

Do long-cooked pasta and brown rice lose more minerals than short-cooked types?

There are many different types of brown rice and whole grain paste that one can buy. Some need to be cooked for 25 minutes while others only need to be cooked for 8 minutes. I was wondering if rice or ...
1
vote
0answers
53 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 ...
1
vote
0answers
70 views

Can this ratatouille be saved?

I just made a batch of ratatouille using green bell peppers. There is a bitter metallic taste. Is there anything I can do to salvage this batch? This is what I did. Olive oil was used throughout. ...
1
vote
0answers
54 views

Tempering raw cacao for coating

I have a 2-pound block of dark no-sugar-at-all chocolate, and I want to use some of it as coating for candies or popsicles. It's 100% raw cacao, so I'm thinking of melting some and using honey as a ...
1
vote
0answers
69 views

Frozen Misto pump head

I bought my third Misto (love them) and the pump head does not move after filling and pressurizing the canister. It is not clogged, as nothing has gone through it. Is there a way to release the head ...
1
vote
0answers
171 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
138 views

Goat cheese royale definition?

I have come across a few recipes that envolve a mix of goat cheese, cream and other hard cheeses. They're called 'royale' for some reason. Can anyone define the term 'royale' in this context. What ...
0
votes
0answers
48 views

How do I properly use a ceramic honing steel?

I have a set of Global knives and I went ahead and ordered their G-45 ceramic honing steel as well. I cannot find a good picture of it, but the rubber piece on this steel has a flat edge. I want to ...
0
votes
0answers
22 views

How to make skhug?

Skhug is an originally Yemeni condiment that was brought to Israel by Yemenite Jews. It's very spicy, there are green and red variants. It contains red or green chilies, garlic, koriander and probably ...
0
votes
0answers
58 views

Is cooked fish as perishable as raw fish?

I know that leaving raw fish out of the fridge for more than a couple hours makes it totally unsafe to eat. Most cooked meats are okay to pack in a lunchbox and hold at room temperature for the hours ...
0
votes
0answers
54 views

Is it feasable to make gummy bear that have the same physical properties as regular ones without using gelatin?

I'm looking for some first hand experience with this thing. Most vegan gummy bears and similar candy use agar-agar instead of gelatin but the end result is nowhere near the original. The candy tastes ...
0
votes
0answers
98 views

How to make this shawarma hot sauce?

I'm not sure how to ask this question so bear with me. This shawarma place nearby has this amazing hot sauce but I have no clue whats in it! I want to re-create it if possible. I talked to the clerk ...
0
votes
0answers
44 views

How to reassemble an espresso basket

I took apart the deLonghi espresso maker basket and after i reassembled it, it no longer lets the water through. The holes are not clogged. The little knob on the bottom goes through in the right ...
0
votes
0answers
45 views

Where to find a large individual brownie pan?

I'm looking for a large baking pan for cooking individual square brownies, preferably at least 8cm x 8cm (3.14 inches) but I can't find anything anywhere!! Can anyone suggest where I can get something ...
0
votes
0answers
75 views

What are the most common kitchen tools and utensils universally?

What are the most common kitchen tools/utensils universally? In particular, the different types of knives, spatulas, cutting boards, etc., which are the basic general knowledge kitchen tools that are ...
0
votes
0answers
50 views

Why is my Green Tea Brown but then Green when I reuse the bag?

I've read the posts about why Green Tea can appear brown, and it makes perfect sense. However, what I'm experiencing is different. When I reuse my Green Tea Bags a second time, I get the green ...
0
votes
0answers
62 views

Putting half thawed joint of pork back in fridge to fully defrost?

I have a 2kg joint of pork which I took out of freezer last night and kept of the kitchen counter. I was wondering is it safe to now put back in the bottom of fridge to continue the safe defrosting ...
0
votes
0answers
46 views

Where can I find/buy Peruvian Parsnip (AKA: Batata Baroa or Arracacha) in the US?

Not to be confused with the common parsnip that is usually found in regular supermarkets. Either online or in specialty markets that ship via FedEx would be ideal. Thank you.
0
votes
0answers
94 views

Why does my chocolate cake come out dry and grainy on top?

I want to make a chocolate cake recipe that is moist from the inside and flavoursome. I tried making one with: milk, vegetable oil, eggs, bicarbonate of sodium, sugar and flour, and golden syrup. The ...
0
votes
0answers
46 views

how to prepare fresh sardines for bucatini con sarde

I tried boning sardines according to on-line instructions and made a mess of them. Recipes, say this one by Mario Batali, ...
0
votes
0answers
151 views

What should a good cookie dough look like?

I've been trying to make a good, chewy cookie recipe for the last 4-5 months but nothing good ever shown up. I've tried countless recipes on the internet with no success. One thing that I noticed was ...
0
votes
0answers
48 views

Adding soy lecithin to coconut milk

recently I've began entering the world of cooking. I've read about soy lecithin and I've wanted to know if it is possible to add it to my homemade coconut milk to prevent it from seperating? If it ...
0
votes
0answers
61 views

True Verace pizza Napoletana recipe for home pizza

I've been reading a lot of recipes of "verace pizza" which consistently go off the original recipe (source: Verace Pizza): Water 1000 ml Salt 50-55 g Yeast 3 grams. (!) Flour 1.7/1.8 kg Mix for 10 ...
0
votes
0answers
111 views

Slow-fermented bread doesn't rise

I've tried the slow (or cold) fermentation method of baking bread at home and for the first time it turned out to be very nice. But ever since I use this method the dough just doesn't rise that much ...
0
votes
0answers
37 views

Soaking millet before making ogi

I have a recipe for making Ogi - soured mixed millet, that calls for soaking whole millet grains, then blending them, then souring them with whey for three days. I'm wondering why is there the first ...
0
votes
0answers
30 views

To what temperature should you take candied citrus peels?

I have been examining scores of recipes for candied citrus peels and I am unable to find an answer to this question. Most recipes indicate pretty standard candy making instructions; heat sugar/water ...
0
votes
0answers
44 views

Do I need to freeze this puree and syrup?

Related questions: What causes a cake to sink in the center? and How can I get the maximum flavor from orange peels? I ended up simmering the zest of 6 oranges (peeled with a vegetable peeler, so ...
0
votes
0answers
72 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 ...
0
votes
0answers
591 views

Dry sous vide steak

How do I stop my sous vide steak drying out? I have tried various temperatures and times from 55 to 60 degrees and from 40 minutes to 4 hours. The colour and texture changes but the meat is always too ...
0
votes
0answers
73 views

Why will my dense, concentrated stock not solidify to jelly?

I boiled all the bones from a roe deer for stock and got about four litres all of which was solid when refrigerated. I took half of it and left it in a pan in the bottom over of an Aga for two days ...
0
votes
0answers
69 views

Extruded cookies with filling

I am looking for a recipe for round extruded cookies with cocoa cream filling for a Rheon extrusion machine. I tried the following recipe: flour:100 sugar:33 fat:29.17 oil:30 eggs:17 water:2 ...
-1
votes
0answers
46 views

De'longhi ec155 and grinders

I just got the ec155 for college (it's the cheapest pump machine I could afford that had good reviews) and was wondering what major mods I should make. I'm going to depressurize it, probably remove ...

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