Unanswered Questions

7
votes
2answers
140 views

Xanthan Gum v. Guar Gum v. Cellulose Gum v. Glucomannan

Of these four titular ingredients, can someone please help elucidate for me when one would want to use each one? So far the only one I've used personally is glucomannan(konjac root flour), and I have ...
7
votes
5answers
303 views

Does resting fish before serving affect its texture or taste?

More and more recipes seem to turn up that tell you to rest fish before serving. Not for very long, but still. That seems not right to me. You rest meat to reabsorb juices and relax,so it seems more ...
6
votes
1answer
160 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 ...
6
votes
1answer
669 views

Storing chicken of the woods (mushroom) (pic)

Wondering if anyone here has stored Chicken of the woods with success. Last year I tried dehydrating but it really doesn't bounce back to well. Could these be sauteed and then frozen for later use in ...
5
votes
0answers
57 views

Making Fudge, temperature calculation

about 15 years ago as a student I used to work at a fudge making store. I remember it was not quite as straight forward as boil, cool, sell. There was a certain calculation to determine the correct ...
5
votes
1answer
119 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 ...
5
votes
1answer
43 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 ...
4
votes
0answers
13 views

Do I use pure glucose or sugar syrup for making a caramel filling for a cookie?

I am trying to perfect my Dutch syrup waffles (stroopwafels). The cookies (waffles are perfect but the caramel filling is giving me problems. I tried making the caramel filling from sugar, sugar ...
4
votes
3answers
228 views

Good way to prevent grease build up in kitchen?

My kitchen items end up getting a sticky grease coating when I cook regularly. Things not even near the stove top. I don't have an overhead fan, what can I do about this?
3
votes
1answer
43 views

Challah braids melding together

I am trying to make Challah using this recipe, and the bread tastes good, but the braids are melding together like this: What is going on here? I am kneading using the slap-and-fold technique ...
3
votes
0answers
28 views

Propane grill leaking from valve stem

I can't find this problem anywhere via google. It's not solved by resetting the regulator (and I'll argue that it shouldn't be below), and doesn't seem to be related to this cooking.se question. Of ...
3
votes
0answers
73 views

Steamer with single vent instead of bottom holes

My family has owned a stainless steel steamer for a long time with a single raised vent to let steam into the upper compartment. It's great because there's no way for food to get into the bottom ...
3
votes
1answer
119 views

2000g sourdough boule in medium sized dutch oven

I've been just starting to get into baking. I made my own starter and I've been following the tartine bread recipe to reasonable success. The problem I continually run into, though, is weak oven ...
3
votes
1answer
86 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
112 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 ...

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