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0
votes
1answer
9 views

Yorkshire pudding - how do the proportions of the ingredient affect shape, texture and taste?

Some very interesting posts, like this one, which has links to some more extensive discussions and websites that I consulted, too, describe some aspects of the method used to prepare and bake the ...
1
vote
1answer
20 views

Wine reduction sauce a little too rich

I made a wine reduction sauce using a great merlot and some low sodium broth (onions and fond too!). I started by making a roux and then reduced the sauce. It has great consistency and tastes great ...
1
vote
1answer
69 views

Crispy cold fried chicken

James Beard rhapsodized about cold fried chicken, and I agree with him: not as good as fresh, but still the best thing at the picnic. Of course, if you pull the chicken out of the fryer, encase it in ...
0
votes
0answers
44 views

Balti versus European cookware

I've read about the Balti bowl (the cookware, not the dish). Apparently, one can cook specific recipes with it. For example, it is used to prepare a curry over intense heat. In particular, I was ...
2
votes
0answers
73 views

Special twist to make pasta noodles like the ones at Take Aways / Kebap Huts

You people out there are my last hope for finding my holy grail. I have tried dozens and dozens of recipes - none of them came even close to what I am searching. I look for a way to make noodles like ...
5
votes
1answer
38 views

How do I use beer barm to make sourdough?

I have been making sourdough now for the last six months or so, fairly successfully, using a starter that I created on the bread-making course that kicked this all off. While on the course, I ...
5
votes
1answer
78 views

How much cream can whip at once?

I am making a large quantity of a recipe that calls for whipped cream. I can use A KitchenAid mixer with the standard 4.5 quart bowl and whisk. For efficiency sake, I’d like to whip as much as ...
0
votes
1answer
103 views

Can gravlax be hung to dry?

If I cure salmon into gravlax as made in this video featuring a Gordon Ramsey recipe, what would happen if I hung the cured salmon for let's say a week after curing has been done. Of course, hanging ...
0
votes
1answer
71 views

My milk chocolate is grainy - how to fix it? [duplicate]

Below is the milk chocolate recipe I used. It's good enough, but grainy, not as smooth as I'd like. Any thoughts on how to make it smoother? Most recipes I find online have milk chocolate as an ...
1
vote
2answers
84 views

Optimizing for efficiency: boiling frozen salmon without defrosting

Background: I'm trying to eat healthier - not necessarily optimizing for taste but for cooking complexity/time and health. I have frozen salmon filets (small/thin) I'd like to cook in boiling water, ...
3
votes
1answer
95 views

How to tell apart mold and flour on sourdough bread?

I bought some sourdough bread from a bakery three days ago, and put it (still in its brown bag) in a ziploc bag. Now, I know these loafs are covered in flour, but the bottom looks slightly different ...
3
votes
1answer
123 views

Can I bake a cheesecake using only a water bath?

I don't have an oven, but I want to make a cheesecake; however, I do not like the "no bake" cheesecake recipes. A lot of cheesecake recipes require a water bath before baking in an oven. I was ...
-1
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0answers
71 views
21
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3answers
5k views

Which regions of the world prefer mustard in their mayonnaise?

I recently moved from Poland to Canada and was shocked to find that I found every mayonnaise I tried in Canada tasteless. So I compared the ingredients labels of the ones I tried here to the ones I ...
0
votes
1answer
36 views

“Post Brine” for Lacto-Fermented Cucumbers (Dill Pickles)

Once I have "pickles" pickled (pun intended)... how do I store them? Typically I make a very large batch and would like to transfer them to smaller vessels for friends/family... do I just pour in the ...
2
votes
2answers
248 views

Sharpening a knife

Lets say I sharpend my knife starting with Grit 400, then 1000 up to 3000 and 6000 but its still is too dull. If i want to sharpen the blade again do I restart with grit 400 or 1000 ? And is there a ...
5
votes
3answers
135 views

How to make a more apple-y apple cider yeast bread

I would like to figure out how to make a strongly apple-flavored yeast bread I found a recipe for a yeast bread that I was quite happy with, which starts with the yeast in 2 cups of milk, then uses 1/...
2
votes
1answer
77 views

How do I tell guar gum from xanthan?

I purchased both guar gum and xanthan gum in little unmarked baggies from the bulk section of my local health foods store. This was months ago and since I foolishly forgot to label them, now I have ...
2
votes
1answer
73 views

which mixer should I use to grind idli batter in USA?

I have been struggling with making soft idlis. I live in the US. I have tried many recipes but none of them gave soft idlis. I suspect it might be because of the grainy batter. I am using Ninja ...
1
vote
0answers
116 views

Any meal recomandations for a young new graduate starting his life alone? [closed]

I just graduated recently and is now working in a new city and living with my roommate who is now a close friend for over 10 years, and was wondering if you guys could give me some hints on some ...
2
votes
1answer
143 views

Do nutritional facts take into account the inedible parts of certain foods?

I was wondering if the caloric values of leftovers of certain foods (may the best example be bones, when eating chicken) that are never eaten, taken into account when calculating nutrition values of ...
10
votes
1answer
4k views

How can I salvage jelly that does not set?

This is related but not a duplicate of this question. Apparently, I used fresh kiwi and mango in my jelly, and now it does not set. I know what I did wrong; but what can I do about it? E.g. Can I ...
0
votes
0answers
107 views

Sour tasting brussel-sprouts [closed]

I just served the worst dinner ever and to top it off, the brussel sprouts looked perfectly fine, but tasted like sour milk. I ate two thinking what on earth is happening, while my friends quietly ...
31
votes
7answers
10k views

Fry onions and garlic before adding to the sauce?

I am making a tomato sauce for pasta but I am not sure whether to put the garlic and onions into the sauce raw or to sauté them first? What would be the difference in the taste, does one have more ...
0
votes
1answer
57 views

How do I make canned tomato sauce delicious for pouring on top of steamed vegetables? [closed]

I usually steam mixed vegetables and top it with the following tomato sauce concoction: canned diced tomato (salt free) cayenne chili powder habanero chili powder dill weed stevia There’s no ...
0
votes
0answers
126 views

Should you eat the fat around the steak? [closed]

What's better than a nice piece of steak? (Ok, opinions may vary...) I love to eat the fat that goes around it too - I think it's the best bit - but my wife thinks it's the worst. Note that I do pick ...
0
votes
0answers
35 views

Tempeh home made culture - Why does it smell bad?

The tempeh culture spores I got from store did not have any smell. I used it to make a home made culture using okara. The home made tempeh culture smells like dried fish. I am wondering if it is safe ...
0
votes
0answers
24 views

Convert Sankoo electric steam steriliser and drying machine to food dehydrator? [closed]

I have a spare Sankoo electric steam steriliser with drying functions and I want to convert it to a food dehydrator? Is this doable? How can I do it? It consumes ~150 Watt with the drying function ...
0
votes
0answers
10 views

Different ways of making soy milk and how it affects tofu [duplicate]

Story: I have been trying to make soy tofu from home made soy milk with little success till today. Usually I soak the soy beans overnight and boil them, then grind it to squeeze the milk out. The ...
5
votes
3answers
2k views

Canning tomato sauce for the refrigerator

I buy 3000 gram jars of San Marzano plum tomatoes, and when I open one, I have a lot left over. This time, I made a basic marinara from the pureed de-seeded/de-stemmed tomatoes with oil, garlic, ...
1
vote
2answers
136 views

Can I repair a pan where a spot on the bottom changed after staying too long on the burner?

Left my new gift on the burner when I was gonna clean it. Super depressed about it. Can I save it or throw it away?
1
vote
0answers
21 views

Ought Mung Bean Sprouts be yellow or brownish?

How to prepare bean sprouts Tip 1: To prevent bean sprouts from going slimy, use them soon after buying. Use your fingers to snap off the stringy tail. At North American supermarkets, I've ...
0
votes
0answers
23 views

Buy vine tomatoes at the supermarket? [duplicate]

What differs if I buy vine tomatoes at supermarkets like these at Sainsbury's and Waitrose? Are they fresher? Do they last longer? Do Vine-Ripened Tomatoes (Cluster Tomatoes) Really Taste Better? | ...
0
votes
1answer
27 views

Vacuum packed fish [duplicate]

I left several vacuum packed packages of salmon and ahi tuna filets in a cooler with ice bags in my car are they still good after 24 hours.?please answer
0
votes
2answers
112 views

Pampered Chef taco shell maker stoneware with cracks. O.K. to use?

I bought 2 taco shell makers stoneware that have some hairline cracks in them. Will it be safe to use them? Here is a picture:
0
votes
2answers
98 views

What is the difference between ranch dressing and ranch mayonnaise?

I bought a sandwich from a supermarket that said it contained ranch mayonnaise. I liked the flavor so I wanted to buy some for myself. I looked around and could only find ranch dressing. Are they the ...
5
votes
2answers
1k views

My white device has turned yellow

Here is my white device, which has turned yellow on one side while cooking an over done cheese burger: Does anybody know whether it is possible to turn it back to the white color?
1
vote
3answers
87 views

When is the best time to freeze bread?

We have a small household and most baked goods are not finished before they go stale. For bread and buns, when is the best time to freeze? After knead? Before first proof? After proof? After ...
0
votes
1answer
58 views

How to cook fried potatoes in a No Fry Cooker?

I want to “No Fry” French fried potatoes. Can I stack them on top of each other to cook and brown a little? I have seen pictures of them being piled on top of each other in a No Fry Cooker. In a ...
0
votes
2answers
59 views

Is using a French press to strain plant milk (almond, soy, etc.) easier than straining through cheesecloth?

The thing I hate most about making homemade milk is having to squeeze that little bag for eons just to strain all the milk out. I got the idea to do it in a French press instead, but upon doing some ...
3
votes
2answers
182 views

Smart ways to clean a greasy metal vessel?

I cooked up some meatloaf in a copper dish and it came out great. The dish itself, a little less so. I don't want to scratch the surface or wash it down the drain, what are some good ways to clean ...
5
votes
3answers
182 views

Why does Jacques Pepin's souffle work?

I just saw a video (there are numerous all over the place, but this is one) of Jacques Pepin making his mother's cheese souffle. In the recipe, he does not separate the eggs or beat them to peaks. He ...
6
votes
3answers
232 views

Is it ok to keep lettuce in water in the fridge?

I've read a lot of tips on storing lettuce in the fridge, with paper towels, after washing and drying, and such. The way I've been keeping lettuce for a while now, is by filling a small plastic ...
2
votes
1answer
74 views

How long is Miso Paste good for in the fridge after opening? [duplicate]

I'm not sure how to judge the fridge life of this stuff, does this salty stuff last awhile?
1
vote
1answer
133 views

Can I dump Jello into a pan and boil it to get it to set?

My jello isn't setting, probably because my 4 year old was angry about having to wait for the water to boil and I just gave in. Anyway, can I dump it all in a pan and boil the whole? Or is there a way ...
10
votes
1answer
353 views

What is this kitchen device?

What is the kitchen device shown here? I found it in the kitchen and it is about 18 inches long.
0
votes
2answers
74 views

Should I mix vanilla sugar with wet or dry ingredients?

I could not find vanilla extract in my town. There is vanilla sugar instead in markets.In my cake recipe, there is vanilla extract and it is whipped with egg, sugar and oil. But I am not sure with ...
1
vote
1answer
67 views

Can I grow Mung lentil sprouts to leaves?

I am growing mung daal (lentil) sprouts and they are at day 3 right now. They have white shoots but I am thinking of growing them into leaves so that I can use them in my sandwich. Is it ok to let ...
1
vote
2answers
174 views

How is sous-vide different from simply cooking the chicken?

I am just starting out with my sous-vide project and ready to buy sous-vide equipment. I am having arguments with my partner, who thinks sous-vide is similar to cooking the chicken breast in liquid. I ...
0
votes
0answers
81 views

How do I begin learning how to cook? [closed]

I am 19 years old and want to learn how to be a good home cook. The problem is, I have basically zero experience! The only thing I know how to cook is an egg. I have no idea where to get started, I've ...

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