Unanswered Questions

4
votes
2answers
69 views

roasting potatoes at low temperature

Has anyone successfully roasted potatoes at the same time as slow-roasting meat? I usually par-cook my potatoes then roast them for an hour at 180 degrees C to finish/crisp, but when I'm slow roasting ...
4
votes
1answer
125 views

Tsukemen ramen broth/soup

I have tried the Tsukemen type ramen a few times and I find it fascinating. I want to be able to make it myself. My questions is: How exactly is it made? Is it made by simply reducing other ramen ...
3
votes
0answers
40 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
58 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
1answer
70 views

Maintaining Sourdough Starter - Are potato flakes/water necessary?

I just got some sourdough starter going with the Oregon Trail, and it seems to be doing quite well. However, the guide calls for using potato flakes or potato water to feed it- having neither, I hoped ...
3
votes
0answers
78 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
75 views

Cooking pot with regulable water boiling temperature

I'm looking for a pressurized pot where the pressure can be regulated in both directions, that is, higher and lower than atmospheric pressures (higher: high pressure cooker, lower: vacuum ...
3
votes
1answer
145 views

Pitas are paper thin on one side

My problem is when the pittas do puff up, one side is paper thin, and tears easily when you try to put anything on it. Any tips?
3
votes
0answers
325 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 ...
3
votes
1answer
164 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 ...
3
votes
0answers
502 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
11 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 ...
2
votes
0answers
13 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
33 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 ...
2
votes
1answer
24 views

Turkish delight sauce or syrup

I want to make a turkish delight syrup for topping purposes! So i can pour it over my ice cream! Any idea on how to make this?

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