6
votes
0answers
97 views

Reproduce Korean BBQ Pork Jerky

Costco sells a Korean BBQ Pork Jerky with the brand name Golden Island It's delicious- it's soft but chewy, smokey, sesame-ey, moist with the sugars but obviously also dried enough to not need ...
4
votes
0answers
145 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 ...
3
votes
0answers
65 views

Are Chia Powder and Ground Chia the same product?

I've found a few recipes involving Chia powder, but locally, I've only found Ground Chia. I want to know if these are the same, and if it's safe to use ground chia in these aforementioned recipes (and ...
3
votes
0answers
92 views

Sharing a kitchen space with other companies

Sometimes large kitchens are rented out to different food-related companies, sharing the space among multiple (in this case 5) different companies at one time. Each company has their own section of ...
3
votes
0answers
23 views

freezing roquefort cheesecake cooked or uncooked

I'm making a roquefort cheesecake appetizer with roquefort, cream cheese, and eggs. I'd like to cook 1/2 recipe now and freeze the other half for another time. Do I cook the second half before ...
3
votes
0answers
135 views

Buying a “blender” that can purée a potato

My wife had a "smoothie" made by a co-worker that is based on green apples and raw red potatos. Our smoothie maker can't do that and leaves unchopped bits and a gritty feel. Her friend uses a ...
3
votes
0answers
53 views

Rice Cookery in water containing sugar versus plain water

I need to have a scientific explanation of why rice cooks faster in plain water than water containing sugar. I know the sugar interferes with the gelatinization of the rice, but I would like a ...
3
votes
0answers
58 views

Tamales with rendered turkey fat and clarified butter - No pork?

A friend of mine is coming back into town tomorrow and I have been planning a dinner for the occasion. I have been planning on making tamales out of leftover turkey. We talked earlier and she told me ...
3
votes
0answers
74 views

How do I make soft caramel for homemade Caramel Apples?

I am making Caramel apples using, brown sugar, butter, vanilla, and condensed milk. The caramel is coming out very thick and sticky to the extreme. How can I make a nice caramel that is not hard to ...
3
votes
0answers
54 views

Baking maple syrup on cold smoked almonds

I've been smoking almonds for years using a combination of maple syrup and seasonings, but recently I've discovered cold smoking gives a much nicer and deeper smoke flavor. I have a great soy wasabi ...
3
votes
0answers
66 views

How do you make pie with Citron watermelon (not just the rind)?

Citron watermelon (AKA Pie Melon, Tsamma, and Colorado Preserving Melon) is said to be useful for making pies, preserves, jam, pickles and such. It is not used for fresh eating, typically, and is hard ...
3
votes
0answers
91 views

Why does freezing vegetable shortening alter its appearance?

I got large container of vegetable shortening that I wasn't going to open right away, so I stuck it in bottom of the freezer (-14 F) to keep it from going rancid. I never really needed it, so I ...
3
votes
0answers
34 views

What is an appropriate humidity for separating curds and whey?

Does anyone have guidelines for an appropriate humidity for separating curds and whey to make cheese (I'm doing it from kefir)? Specific temperatures are available, but sources I've seen just throw in ...
3
votes
0answers
93 views

Making a pocket-type french omelette without the curd sticking to the pan?

I'm trying to make the pocket/rugby-ball shaped type of omelette, basically the second omelette in this video: https://www.youtube.com/watch?v=s10etP1p2bU . I want it to be runny on the inside and ...
3
votes
0answers
61 views

Could B.Subtilis ssp. mesentericus develop in proofing stage?

My last breads suffer from B.Subtilis ssp. mesentericus infection - the bread became sticky in hours and apparently ill. I exchanged the flour, performed cleaning and cleansing but still the disease ...
3
votes
0answers
233 views

Can I use the leftover pickling brine?

I have some leftover brine that was leftover from making canned pickles, it was heated up to put in the canned pickles to make them. Can I use this brine again to make more canned pickles? The brine ...
3
votes
0answers
711 views

Coating/skin on Quorn Sausage - is it edible?

I bought some frozen Quorn Hot Dogs (Frankfurter style). After boiling some there was a transparent, filmy outer skin/coating that came off when I was cutting them. It felt plastic/rubber/paper-like ...
3
votes
0answers
390 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
29 views

Can I steam-cook food in a distiller?

I have a counter-top water distiller which I have been using to make distilled water, and it's been working fine for this purpose. Recently, my artichoke plant has produced artichokes ready for ...
2
votes
0answers
80 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
55 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 ...
2
votes
0answers
28 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 ...
2
votes
0answers
73 views

How long do “quick” pickles last unrefrigerated?

I'll be opening a fried pickle concession stand in the next year. I want to make my own pickles because I'll be cutting them a way you cant buy from a store. I am using a quick pickle method right now ...
2
votes
0answers
75 views

Temperature range for seasoning a carbon steel pan

I have this pan, but the seasoning that I created with flaxseed oven method is very brittle and flakes off easily into my food. I have not been using anything acidic in the pan, so I think I just need ...
2
votes
0answers
62 views

How do you sear tilapia fish?

I tried searing tilapia as a steak on the stove like I do with salmon... Big mess. I dropped it on boiling hot olive oil. All the skin stuck to the pan and I did not manage to get a medium rare at ...
2
votes
0answers
47 views

Multi-step Programmable Comercial Convection Oven

I have some Turbofan convection ovens which I use for baking. They have a program mode but it only supports one time and temperature setting. What I really need is to be able to create a program with ...
2
votes
0answers
35 views

Yeast rolls spread when rising

I make yeast roll dough in my bread machine, then form them into rolls and let them rise. They are delicious but when rising they seem to spread out and not rise very high. What can I do to make them ...
2
votes
0answers
87 views

Is there any harm to eat cooked renal pelvis in lamb kidney?

I googled many forums listed in google and found people just say that cooked renal pelvis in lamb kidneys are stringy and chewy. That sounds to me like people already consider its edible, but it's ...
2
votes
0answers
106 views

What would cause the albumen of a hard boiled egg to turn purple?

The albumen of my hard boiled eggs turned purple. What would cause this and is it ok to consume?
2
votes
0answers
43 views

Pastry not “sticking” to beef Wellington

I've cooked a Wellington a couple of times and whilst I've been pleased with the overall outcome on each occasion the pastry comes away when serving. This is purely for aesthetic reasons. I use a 1kg ...
2
votes
0answers
38 views

What is the maximum temperature to use when cooking with flavor oils?

I'm using standard LorAnn's flavoring oils, which are supposed to be for 'high temperature' cooking with candy. So far 275 degrees F works as far as the flavor goes, but it's bad for efficiency, as ...
2
votes
0answers
40 views

Guidelines for cooking Desert Truffels?

I have gotten my hands on a number of fresh blackish Desert Truffles, which are apparently quite different from the European ones. To quote: Desert truffles have nothing to do with their European ...
2
votes
0answers
51 views

How does the choice of vegetable ratio and processing steps influence the taste of mirepoix?

There are sources on the internet, but each one touches only one or two areas and some contradict each other. For example they say "two parts onions for other veggies" but videos always show equal ...
2
votes
0answers
85 views

Using liquid nitrogen for tenderizing octopus?

I recently had an idea to try and rapidly break down the "rubberizing" connective tissues in octopus using a different method than the tried and true boiling or hammering. It is well known that ...
2
votes
0answers
101 views

Is it possible to mature shop-bought hard cheese?

Is there a way in which I can continue the maturation process for blocks of shop-bought cheddar (or other hard) cheese of around 190g "packed in a protective atmosphere". The cheese is too bland for ...
2
votes
0answers
106 views

What is the best way to preserve oyster stew?

Now that the holidays are over, my local grocery store has a glut of pints of pre-shucked oysters they need to unload. I can't pass that up, so I thought I would make a whole mess of oyster stew or ...
2
votes
0answers
53 views

I would like to use my Miele steam oven to cook a steak and kidney pudding. How long should I cook it for?

I would like to make Nigella's steak and kidney pudding on New Year's Day. I've successfully made it before lots of times by following her recipe to steam it in a steamer on the hob for 3 hours but ...
2
votes
0answers
37 views

Non-melting fruity filling for cookies

I'm trying to bake a kind of cookies in an oven at 400°F and I need a fruity tasting filling that wouldn't melt at this temp. Any advice? P.S. Just for reference, the original Russian recipe uses a ...
2
votes
0answers
37 views

What kind of chocolate should I use to coat homemade turtles?

I am making chocolate treats with mini Presley's caramel and chocolate. Can I use a regular Hershey's bar or use baking chocolate or can I mix them to make a harder coating or will the regular harden? ...
2
votes
0answers
99 views

Refinishing Griswold No. 8 waffle iron handles

I'm in the process of restoring a badly neglected Griswold No. 8 waffle iron (885 886 if it makes any difference). I've got all of the cast iron parts stripped down and re-seasoned and just started ...
2
votes
0answers
103 views

Chocolate spread preservation

I have tried and made chocolate spread at home. I made it using a melted milk chocolate slab added to boiled Amul fresh cream. After a few days, it grew some fungus. How can its life be increased? ...
2
votes
0answers
94 views

How long can I leave a pork roast in a PC550 slow cooker on warm after it's cooked?

I recently prepared a pork roast, but it wasn't ready in time for supper. Once it was fully cooked, I switched it over to "warm" for the night to be ready for today. But now I'm a little worried if it ...
2
votes
0answers
132 views

Can silicone moulds be used for making cupcakes in electric tandoor

I am preparing cupcakes as I have bought new electric tandoor. Now I am confused, can silicone moulds be used in electric tandoor or not?
2
votes
0answers
52 views

Incorporate oreo bits in cookie recipe

What's the best way to incorporate prepacked oreo bits into a tested chocolate chip cookie recipe? Mix with dry ingredients or wet ingredients? Consider weight of oreo bits equivalent to flour, or ...
2
votes
0answers
118 views

Why does my Victoria sandwich have a hole in the base?

I've made the same cake recipe for years, no changes but suddenly my cakes look fine on top but when I turn them out there's a big hollow underneath! Help!
2
votes
0answers
102 views

What is the minimum processing time for salsas?

I found a recipe (Wonderful Salsa at Food.com) that called for it to be processed for 10 minutes. I'm seeing now that other salsa recipes call for 15 or more minutes. Is this true for all salsas, or ...
2
votes
0answers
74 views

Food identification in fajitas - yellow sauce

I'm looking for the name of a yellow/ochre colored sauce, used in fajitas among other things. I've been to a tiny Mexican restaurant a couple of times and in there the guy made his fajitas with such a ...
2
votes
0answers
51 views

underfilled whipper canisters

I see a lot of info on overfilled whippers but what about underfilled. Let's say I have a 1/2 liter whipper which is 500cc. I know I can get away with just putting in 250cc of liquid but what if I put ...
2
votes
0answers
172 views

Discolored ring in squash

Our yellow squash has some brownish discoloration inside in a ring down that extends length-wise. Is this normal variation and safe to eat, or is this an indicator that the squash has gone bad?
2
votes
0answers
125 views

Shallower bowl or longer dough hook for Kitchen Aid 7qt Stand Mixer?

I have a 7qt lifter style kitchen aid stand mixer and use it often to make bread and pizza doughs. Generally works great for very large batches, but I find that either the 7qt bowl is too deep or the ...

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