Unanswered Questions

7
votes
1answer
162 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
0answers
76 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
4answers
168 views

Can fish stock be left simmering for a long time without damaging the flavor?

After reading this question regarding how to make a Cantonese fish soup I was considering adding an answer expounding on the fact that fish stock shouldn't be left simmering for too long, or you'll ...
5
votes
1answer
62 views

Flat cookies when baking with milled grains

I've made whole wheat chocolate chip cookies from Good to the Grain many times with King Author's whole wheat flour and they come out great. ...
5
votes
1answer
53 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 ...
5
votes
0answers
147 views

Making pork pernil, and had a slight “lasagna battery” issue - is it safe to eat?

I am in the process of making the cook's illustrated recipe for pork pernil. For the first hour, you heat marinated pork at 450, covered tightly in a roasting pan with aluminum foil. Lo, pulling it ...
5
votes
1answer
288 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 ...
4
votes
0answers
95 views

What is this metal utensil tool with wooden handle?

Saw this at a flea market with other kitchen tools and do not know what it is. The end of the tool that is pictured is attached to a handle that looks like it would typically belong to a whisk.
4
votes
0answers
91 views

Normal lifetime of non-stick teflon pans

Questions such as Are Non-Stick Bread Pans Destined to Fail? conclude that non-stick pans do not last forever, especially cheaper ones. I am trying to find some information that allows me to quantify ...
4
votes
1answer
115 views

Homemade butter not softening properly

Recently made butter in my stand mixer. Squeezed it dry and rinsed it before kneading in sea salt. However, when left out the butter is not softening as store bought butter would to make it ...
4
votes
1answer
94 views

Small batch of sauerkraut smells yeasty

As an experiment, for my first attempt, I'm making a small batch of sauerkraut. Small like less than 1/3 of a head. Its setup is pretty amateur, no professional airlock. Anyway, it's been going for a ...
4
votes
2answers
256 views

Baking granbarksost (spruce bark cheese) (Brie) with little mould

We have this amazing cheese from Sweden just like Brie cheese but surrounded by tree bark and meant for baking. Should I remove the little bits of green mould from the outside of the cheese before ...
4
votes
2answers
346 views

Colouring oil - chocolate look alike

Does anyone have experience with colouring vegetable/olive oil? My goal is to end up with a brown-chocolate colour so that the result would be a chocolate look-alike.
3
votes
1answer
53 views

How do we keep our roasted cashews from smelling bad eventually?

We are from a small manufacturing unit and do roasting and packing of cashews. After roasting we pack them in polypropylene pouches with nitrogen flushing. But after 2-3 months cashews are smelling ...
3
votes
0answers
42 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 ...

15 30 50 per page