Unanswered Questions

6
votes
0answers
127 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 ...
5
votes
1answer
309 views

Milky fluid inside chicken

I cooked a 5lb chicken at 350 for 2 1/2 hours. When we cut one side it was nice n white with clear juices. The other side had a milky fluid in it. What is it, caused it, and is it safe to eat?
5
votes
0answers
172 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
49 views

Rendering fat by sous vide

I've seen that fat will render at 55-60 degrees centigrade using sous vide - but my question is how long that would be expected to take?
4
votes
3answers
233 views

Salt in boiled meat

Is there a way to estimate consumption of salt when dealing with the boiled meat? I.e. I had 500 grams of meat, boiled in 2 litres of water, with 5 grams of salt diluted in that water. If the water is ...
3
votes
0answers
36 views

What is the easiest way to remove chicken leg/drumstick tendons?

I would like to make chicken drumsticks / legs (with skin on) easier to eat by removing the tendons and the fibula bone. Cook's Illustrated mentions this technique: Holding a paring knife just ...
3
votes
0answers
60 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
65 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
132 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 ...
3
votes
1answer
476 views

How long can century eggs last refrigerated and unrefrigerated?

How long can century eggs last for refrigerated and unrefrigerated? I have some slightly cracked eggs from a friend who has stored it for months in his refrigerator. A few comments from this blog ...
3
votes
1answer
81 views

Mathris broke as soon as I added it into medium hot oil

Why did my Mathris break apart (they didn't bind together) while frying? I was making Methi Mathris-Kasuri using 1 tsp methi, peppercorns, ajwain, salt, cumin seeds, 1 tsp besan I added quite a lot ...
3
votes
0answers
217 views

Can I use store bought custard for Potuguese Tarts?

I always make my own custard when I bake Portuguese Tarts but want to take a shortcut. Can I use store bought custard to make Portuguese Tarts? What kind of custard do I need to buy? Should be at the ...
2
votes
0answers
62 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
1answer
37 views

blanch after vacuum seal?

Since there's problems vacuum sealing after blanching due to excess water is there a problem sealing the fresh vegetables first and then boiling the package to get the same effect as blanching?
2
votes
1answer
75 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 ...

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