Unanswered Questions

5
votes
2answers
170 views

Does Turkish Delight have to be this difficult?

At the weekend I made some Turkish Delight based on the recipe featured in a recent BBC series called "Sweets Made Simple". Simple maybe, but highly effortful. The recipe is here, but the brief ...
4
votes
1answer
76 views

Why does my homemade mustard thicken only some of the time?

For the first time in many years, there are enough red bell peppers in the harvest for me to make this recipe for roasted red pepper mustard, which I have made off and on for 20 years or so. It's ...
4
votes
0answers
107 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 ...
4
votes
0answers
319 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
40 views

How do I avoid gummy, unworkable pasta dough?

I've tried several times to make egg pasta from scratch. No matter how much flour I add or how much I knead, the result is the same: the dough is too sticky to pass through a pasta roller or even to ...
3
votes
5answers
175 views

Hard dry crusts on frozen bread

I have always frozen my bread with no noticeable difference. Some fridge freezers seem to impart a stale freezer burn flavor to lots of things, but I've never had that issue. I'm guessing it has to do ...
3
votes
1answer
846 views

Why is my green tea foaming too?

I buy organic, loose green tea from a co-op and found that it's sourced from China. I've never had tea foam before and am concerned that the tea has some kind of chemical on it. The foam tastes very ...
2
votes
0answers
75 views

Why is it necessary for Turkish Coffee to start brewing with cold water?

In nearly every Turkish Coffee making recipe I have found them recommending us to start by putting coffee in cold water and then bring it to boil. Why is it necessary for Turkish Coffee to start ...
2
votes
0answers
30 views

How to add flavour coating to gelatine or starch capsules?

I have gelatine and starch capsules of differing colours and sizes that I use for supplements and the like. In some cases, I would like to coat the capsules with differing flavours! A sort of sensory ...
2
votes
0answers
24 views

How to preserve fermented bean sauce

How can I can and preserve my fermented bean sauce so it has a long shelf life preferably one year or longer. I ferment the beans in smoke and in low heat and then stir fry them in mustard oil, ...
2
votes
1answer
85 views

How can I make fresh burger buns like Hardees?

I am pretty new to baking and having recently just come back from Saudi Arabia I was privileged to visit the Hardees food chain (non in the UK where I live) and fallen in love with their fresh baked ...
2
votes
1answer
55 views

How to boil maize(Indian corn)?

I bought some maize(also known as Indian corn or flint corn). Do you boil it just like regular corn on the cob? If so, how long do you boil the corn?
2
votes
1answer
94 views

Parsley storage

I am trying to store parsley safely at room temperature using the following method: I snip off a little from the stem part and put parsley in a jar filled with around an inch of water I loosely ...
2
votes
0answers
62 views

What is the smoking point of salmon fillet oil?

What is the smoking point of salmon fillet oil cooking in oven (baked in a foil parcel)? (could be a range) There is one Q&A at What is the best time and temperature for taste when cooking a ...
2
votes
0answers
93 views

Why does oil reduce the effectiveness of Japanese waterstones?

I've read in several places that oil should not be used on Japanese waterstones, but none of the sources explain the reasoning behind this. What, if any, damage would using oil cause and would it be ...

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