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12 views

How to prepare storebought hopia

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 ...
0
votes
0answers
36 views

What to do if I eat raw chicken?

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 ...
0
votes
1answer
31 views

Is pizza sauce vegetarian

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
1
vote
0answers
36 views

How can I alter this high-protein brownie recipe?

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 ...
1
vote
1answer
28 views

Cooking rice on a fire pit vs gas burner

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 ...
0
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0answers
22 views

Questions about the how and when of baking homemade sourdough bread

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 ...
0
votes
2answers
42 views

What kind of mixture(colloid) is a roux?

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 ...
0
votes
0answers
79 views

How does this recipe take ten days?

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 ...
0
votes
1answer
61 views

Is it ok to cook beef from frozen in a slow cooker?

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 ...
0
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0answers
85 views

What is the name of this chinese breakfast bread?

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 ...
0
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0answers
55 views

Why are my cookies undercooked in commercial oven?

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 ...
2
votes
1answer
74 views

Do green lentils go bad?

How do you know when green lentils expire? If the expiration label says 9/19 how long can you keep them?
0
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0answers
48 views

Forgot leaf lard outside of the fridge for 2 days - is this still good to use?

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 ...
0
votes
1answer
115 views

Was my bacon cooked?

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 ...
1
vote
0answers
32 views

Shelf stability of uncanned vinegar-pickled vegetables

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-...
19
votes
6answers
2k views

Kneading bread with arthritic hands-any tips?

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 ...
0
votes
2answers
126 views

Does boiling meatball remove some flavor

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 ...
1
vote
2answers
103 views

Non-fermented vinegar substitute for Dijon mustard

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 ...
2
votes
3answers
129 views

How does the varying amounts of ingredients in an English pancake affect its outcome?

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 ...
0
votes
1answer
121 views

Chicken or quail have black or dark red spots on the meat

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, ...
-2
votes
2answers
124 views

Leather strop or honing steel, for WÜSTHOF 4596-7/20 Classic Ikon 8" Cook's Knife?

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 ...
2
votes
1answer
85 views

Can I thaw frozen spinach that´s meant to be boiled frozen?

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 ...
3
votes
1answer
145 views

Why is my dry rub almost tasteless when the meat comes off the smoker?

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 ...
2
votes
2answers
449 views

Why does meat go bad after 1 month sous vide at 55-60C ( 131 - 141F)

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 ...
2
votes
1answer
51 views

Do you have to drain all the sugar water from water kefir regularly?

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 ...
4
votes
5answers
2k views

How to add lemon flavor to scallops with fresh lemons?

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 ...
3
votes
2answers
181 views

Can alcohol evaporation get you drunk?

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 ...
0
votes
1answer
85 views

How much salt, add to tap water to purge bivalvia?

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? ...
19
votes
6answers
11k views

Why doesn't my cookie recipe work in the US?

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 ...
0
votes
1answer
100 views

What going to happen to Dulche De Leche during baking?

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?
-2
votes
3answers
169 views

What to use to separate layers of dough?

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 ...
26
votes
4answers
11k views

Is my microwave damaged if I can smell the food inside it?

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 ...
6
votes
2answers
256 views

How do chefs know when to start cooking each dish in a restaurant?

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 ...
0
votes
1answer
59 views

How important are olives in Ropa Vieja? Can I substitute/omit them?

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 ...
1
vote
2answers
138 views

How many cells are in one granule of instant yeast? [closed]

I'm purely curious and google has failed me.
2
votes
1answer
89 views

What difference do microwave power settings make for reheating food?

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 ...
0
votes
0answers
32 views

Uneven results when moistening rum cake with syrup

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 ...
13
votes
1answer
2k views

Why do you add the ingredients in sequences when stir frying?

What is the reason for ingredients being added in sequences when stir-frying?
0
votes
2answers
114 views

The bread is brighter than usual

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 ...
0
votes
2answers
151 views

Why does meat (beef and pork) stay pink inside even when braised or stewed for hours?

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 ...
4
votes
1answer
167 views

How to prevent runny nose when eating spicy foods? [closed]

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 ...
2
votes
2answers
85 views

Using fridge for slow rise dough with eggs

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 ...
0
votes
0answers
58 views

How often can I safely use a smoke infuser? [closed]

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 ...
7
votes
2answers
150 views

Searing Tofu in Stainless Skillet

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, ...
1
vote
2answers
182 views

Too much lemon in beef stew help!

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?
3
votes
0answers
97 views

Is there somewhere I can see a diverse range of plating options?

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 ...
4
votes
2answers
210 views

Why do industrial drinks mark caffeine as a flavoring?

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 ...
2
votes
1answer
123 views

How do commercial operations defrost large amounts

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 ...
2
votes
1answer
97 views

Is it possible to make yoghurt directly in the milk carton using sous vide?

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 ...
4
votes
3answers
243 views

Name for a master “cook plan” that describes how you prepare and serve all courses of a meal

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 ...

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