All Questions

I bought a pack of pork hopia from the store. Pre-made. How do I prepare it? Goldilocks brand. I don’t remember if it was frozen or refrigerated. There don’t appear to be any hints on the package or ...

I cooked some chicken nuggets and ate a bunch super quickly, only to realize the insides were still slimy and wet. What should I do? Edit: I'm eating some other foods now to dilute it. I think this ...

I’m going vegetarian for lent and want to know if I can get pizza we’re going out with my friends, But I’ve heard that sometimes there could be no products in the pizza sauce

I'm on a mission to make myself the highest of high-protein brownies. However, the recipes I've found for "high-protein" brownies are lacking in the protein area and I'm after some delicious gains ...

It is widely believed in East Asia that cooking rice on a fire pit, with firewood as fuel, allows one to make the most tasty rice. Both Cantonese pot rice and Japanese kamameshi, for example, call for ...

First, an important introduction with potentially relevant details: I've been maintaining some sourdough at home for several months now, initially made from organic white bread flour, then from half ...

One of my coworkers had a curious question the other day: what kind of mixture or colloid is a roux? For example, whipped cream is a foam, mayonnaise is an emulsion, and gelatin is a gel. I know ...

This recipe for homemade Marmite says,"The entire process takes about ten days." How can that be? From what I see here I can't see it taking longer than four days. Or does that apply only to ...

It's my first time cooking with frozen beef. I'm currently making a slow cooker stew which will be on high heat for around 7 hours. Is it okay to use frozen beef? I also add in a kettle of bottle ...

I found the recipe here. There are many other recipes like it on the channel. Are these a common baked good in China? Edit 1: I started the recipe last night, proofed the dough, cut into molds, and ...

I have recently started using a commercial kitchen to make chocolate chip cookies (and other similar types of cookies). The kitchen has a Blodgett double deck convection oven. The problem is even if ...

How do you know when green lentils expire? If the expiration label says 9/19 how long can you keep them?

I bought leaf lard at the grocery store on Sunday afternoon. It was in the refrigerated section, and it says on the label to 'Keep refrigerated at all times under 40 degrees'. I don't usually cook ...

I made hunters chicken tonight, cooked a chicken breast for 20 mins then took out , covered with bbq sauce and cheese and lay 2 rashers of bacon over the top then returned to the oven - 225 degrees ...

So far I've been storing my pickles (beans, sliced cucumbers, chillies; pickled in vinegar, not fermented) in the fridge from day zero, not canned, just in jars with a decently airtight sealing push-...

I love to bake bread, but its too painful to knead it by hand for long enough! Anyone have any work-arounds? I'm not a seasoned bread maker, and I have a bread machine, but I don't like bread baked in ...

I want to cook some meatballs by boiling them in plain water. Does this remove flavor from the meatballs? I have a instantpot pressure cooker and I thought it would be way easier than baking for ...

My allergies prevent me from consuming yeast, alcoholic beverages and vinegar. I often substitute lemon juice for vinegar, but this does not always work. I'm trying to find an allergy-free recipe ...

Background Information It is Shrove Tuesday, also known as pancake day! And I am planning on making pancakes. However, my little brother made pancakes at school and he used a different recipe to what ...

Is this normal? I've got about 10 quail meats and some of them have these spots. Are these safe to cook and eat? Is it possible that they had a disease or were infected? I'm scared of Coronavirus, ...

I know that honing differs from sharpening. My grandparents never altered their WÜSTHOF 4596-7/20 Classic Ikon 8-Inch Cook's Knife since buying it on Aug 1 2018. It could effortlessly slash coconut ...

The frozen spinach package says to boil while frozen, but I never seem to manage to get it cooked the way I like it. Either the center stays frozen (the package says 3-5min with boiling water and I ...

I have a very good dry rub that imparts an excellent flavor to pork, chicken and fish. It is pungent to the nose when in the bottle and is always made fresh. It is applied liberally, covering the ...

See this I COOKED a Brisket for a MONTH and this happened! and Can Viewers SAVE a 1-month BRISKET? of a brisket cooked in 55C and 60C for 1 month. It smells very bad! So they proved (twice) that the ...

I know that water-kefir grains need to be fed sugar and minerals every 24 to 48 hours, but my question is whether I can withdraw just 25% to 50% of the sugar water, and leave the rest of the sugar ...

I ate at a teppenyaki restaurant. The chef griddled scallops on a teppan. At the end he squeezed JUST fresh lemon juice on them. He never grated lemon or put lemon zest on scallops – trust me, I ...

So, there was an article saying if you vaporize alcohol and Inhale, that you can consume it and it will go into your bloodstream and make you drunk. I’m wondering if when you cook with alcohol and ...

I live Toronto, and our tap water is fresh water, not salty. I talk for each LB of bivalvia like clams mussels. How much tap water? How much salt to add? What g of salt per LB NEVER to outstrip? ...

This may sound like a stupid question, but I am not sure what to do. Even though I am not a professional, I was on a course and I am not allowed to post any recipe [copyrights thing]. I relocated ...

Dulche De Leche is condensed milk that boiled already. But what if put it in something that going to be boiled or baked. How it's going to be, how it's going to taste like? Do people do it?

I want to bake pancakes in glass bowl in microwave, some kind of thick pancakes, but want to do it faster. Instead of making one pancake at a time it would be faster to bake them all at once stacked ...

I think I can smell the food inside my microwave. Is that bad? I figured it's not necessarily unsafe, since you only need a cage to block the microwaves from escaping, but I'm not familiar with the ...

At a restaurant, you frequently order starters and main courses simultaneously. In almost all restaurants I have visited, main courses come comfortably after you have finished your starter and had ...

I'm looking to make some Ropa Vieja in my crock pot but I've got a picky eater who refuses to touch anything with olives or capers in it. My concern is that something about the briney/acidic nature of ...

I'm purely curious and google has failed me.

Basically, the practical implications of microwave heating for food appear to be rather unclear to me. So, the question is whether a higher power setting for a shorter time does indeed produce, as is ...

I made a rum cake using this recipe. Although it tastes fine, the rum syrup didn't distribute evenly, meaning the cake is too dry in some places and too moist in others (instead of adequately moist ...

What is the reason for ingredients being added in sequences when stir-frying?

I have a Morphy-Richards bread-baker which is about 30 years old. It still works fine, but the latest bread I baked is brighter than usual. I use whole wheat flour, so the bread is usually browny, but ...

Question is basically as is in the title. After simmering for hours, I would expect beef or pork to look fully cooked and grey in the centre, but it'll come out with some pink in the middle. Since its ...

This question is slightly less about cooking and more about delivery. Myself and some of my guests love spicy food, but get terribly runny noses when eating it. What are some tips to help prevent the ...

I have a recipe for low carb bread using yeast, vital wheat gluten, oat fiber, flax meal and 2 eggs. It tasted ok but would it be safe to do a slow 24-48 hour rise in the fridge to develop more ...

I cook steak every 2-3 weeks and I'm thinking about buying and using this Breville Smoke Infuser with my steak but I'm concerned about the cancer risks associated to smoking meat. Should I be ...

I've been trying to sear tofu in my stainless skillet, but no matter what I do it seems to stick. The nice crust gets ripped off of my tofu pieces. I've played around with different amounts of oil, ...

I have a fruity beef stew with plums, carrots, beef, onion, beef stock and far too much lemon juice and lemon zest. It tastes too lemony, what can I do to counteract it?

I'm not very good at plating, but I'm okay at copying ways that other chefs have plated their foods. I recently watched a video where two chefs make and plate a dish, and then compare their results to ...

The ingredients list is sometimes written "Flavors: ... Caffeine" (Arômes: ... Caféine) on official Coca-Cola cans and home-brand cola bottles here in France. Why is caffeine marked as an aroma ...

I know the basic health regulations but practically what do large scale operations do to defrost chicken/meats? Trying to defrost it all in the fridge takes approximately forever, and doing it all ...

I recently got a sous vide circulator as a gift. I've made yoghurt before but using jars and a thermometer, and the method is heating it to 82 degrees, cooling it down to 46, then adding the culture ...

I'm writing some software and could use some help (from some experts!) naming something. In cooking, culinary arts, etc. I have to imagine that there exists a concept where you, the chef, have a ...