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1answer
13 views

Yogurt has stopped thickening properly

I've been making yogurt for a bit less than a year, in a multicooker. My first starter was a single-serve cup of skyr, but since then I've just been using the last of the previous batch as the starter ...
0
votes
1answer
47 views

What to add as extra starch for a burger? [closed]

A classic burger consists of a beef patty, some salad/ tomato/ onion, a burger bun and some sauces. That already has all the components of a well balanced reasonably healthy meal but a typical burger ...
0
votes
1answer
52 views

Are non-brisket cuts suitable for corned beef?

I was about to make corned beef brisket again, but I just realized that perhaps brisket is traditionally used only because it used to be the cheapest cut available. Eye of round for instance is ...
0
votes
1answer
41 views

Does liquid smoke differ in intensity from brand to brand and if yes, how to compensate?

Does the intensity of the flavor of liquid smoke differ significantly from brand to brand? If yes, suppose I'm following a recipe that calls for a certain amount of liquid smoke. If the brand I'm ...
0
votes
0answers
45 views

Why did my salmon turn brown when I steamed it?

A few months ago I took out a wild salmon fillet I had in the freezer and left it to thaw for about 15 minutes in water. After it had partially thawed to the point where it wasn't hard, I filled my ...
1
vote
1answer
66 views

Stainless steel in contact with molten plastics - useable after cleaning?

(Context:) Years ago, I borrowed a stainless steel pot to an acquaintance. When they returned it, they apologised and said they had accidentally molten significant parts of a plastic ladle in it. As ...
1
vote
1answer
48 views

Blackstrap molasses vs regular molasses

I'm aware of how molasses and refined sugar are made from sugar cane and how brown sugar is white sugar with molasses added back to it. But -- how "different" are the three grades of ...
0
votes
1answer
82 views

How do I increase the amount of store bought peanut butter from 1/2 cup to 1 cup in a peanut butter brownie recipe?

I specifically look for recipes that use 1 cup of peanut butter in them. I have a chewy peanut butter brownie recipe that uses 1/2 cup JIF peanut butter. I want a chewy & fudgy peanut butter ...
0
votes
1answer
40 views

Does the accidental discoloring during seasoning impair my steel pan in any way?

I recently entered the realm of cooking with cast iron and steel pans, and am still trying to find my way around it. Last weekend I went about seasoning my first bundle of pans (De Buyer Mineral B) ...
4
votes
0answers
55 views

Weird air pockets/bubbles on bottom of cake

I've been baking this recipe for over a year now, flavour and texture are wonderful, the guests love it but half of the time I get these air pockets on the bottom of the cake. The air pockets appear ...
0
votes
2answers
51 views

Are these Indonesian milk products cheese, yogurt, or curd?

In Indonesia there are various traditional milk products (excluding tofu, which is made from soya milk, which isn't really milk at all) This is one I found on an Indonesian e-commerce site: This is ...
0
votes
0answers
29 views

Double butter in pie crust [closed]

Today I halved a pie dough recipe for my pumpkin pie. It looked great until the pie was baking and black smoke filled my kitchen. I realized after the fact that I forgot to half the butter. I used 8T ...
0
votes
0answers
9 views

Packaged Brined Turkey [duplicate]

How long can a pre=packaged, un-opened Brined Turkey last if bought 1 week before Thanksgiving? The outer expiration date on this Brined Turkey states to use or freeze by 12/2/2020. Was planning to ...
2
votes
1answer
76 views

Is there any benefit to mixing bread dough by hand?

A lot of bread making guides recommend mixing the dough by hand (as opposed to a wooden spoon, dough whisk or electronic mixer). Is there any actual benefit to the dough from this method? Or is it ...
0
votes
1answer
28 views

I get a smaller volume loaf from mixing sourdough in mixer - what am I doing wrong?

I have made my same recipe (74% hydration) of sourdough by both the stretch and fold and the Kitchenaid mixer method. I get a denser, lower volume loaf when I use the mixer, whether I refrigerate the ...
7
votes
4answers
1k views

What would result from not adding fat to pastry dough

I'm preparing some form of pastry. The usual ingredients: flour, water & shortening. What would happen if I don't add shortening?
3
votes
2answers
87 views

Thaw / Brine partially frozen turkey at the same time [duplicate]

I’ve found sites that say it’s ok to start a brine for a partially frozen turkey. My question is, when you thaw a turkey using the cold water method, they say to change the water every 30 minutes. If ...
0
votes
0answers
34 views

safe to eat or not worth the risk? [duplicate]

I had pork tongues and collard greens in the roaster oven. They cooked for over 2 hours at 225. Then the heat was off for 4½ hours. (and the lid was off momentarily) Face-palm.Then the heat was back ...
0
votes
0answers
27 views

i have a 18 pound turkey can i brine it for 35 hours in a wet brine? [duplicate]

help me please i’m already brining my turkey im 13 trying to cook this turkey. the brine has a small scoop of sugar, some bay leaves, peppercorns, and a few slices of lemon can i keep bring it until ...
0
votes
0answers
71 views

Does browning/toasting cream impact its shelf life?

Does browning/toasting cream in a pressure cooker impact its shelf life? The process seems similar to ultra-high-temperature processing.
0
votes
0answers
68 views

How far garlic in taco is from “canonical” recipe? [closed]

Information about primordial taco recipes surprisingly low at the same time when there are a lot of taco recipes with and w/o garlic on the internet. Which way may be considered as preferable?
1
vote
1answer
177 views

In uk, can I buy fresh fish directly off the boat? [closed]

In England, can I buy fresh fish directly off the boat?
2
votes
1answer
139 views

What is meant by “skim” a caramel?

I am trying to make caramel ice cream from the Silver Spoon. I'm not entirely sure what they mean by the word "skim" at the start of the recipe: Put the sugar (100g) in a pan with 1 tbsp ...
1
vote
1answer
72 views

Cooking Turkey Legs and boneless Turkey breast in an electric roaster

Just two people for Thanksgiving. One wants to eat healthy (I bought a boneless Turkey Breast at Whole Foods) and the other wants Turkey legs (also from Whole Foods). My oven is broken so I just ...
11
votes
1answer
3k views

Identifying a type of Pizza Topping

I was looking at the tiny nation of Brunei on Google Maps, and I noticed they have a Pizza-Hut there, not too many details but a few photos were attached and there was a Pizza that I didn't recognise, ...
13
votes
2answers
2k views

How can I hold a battered Mars bar in a deep fryer without leaving any chocolate exposed?

I made a deep-fried Mars bar today. When I was initially lowering it in the oil I held it with tongs, and when I released, the part where the tongs were touching had left the chocolate exposed. I ...
1
vote
0answers
69 views

What is the difference using plastic or bronze mould for pasta maker?

I want to understand the difference in using plastic or bronze mould for my Philips 200W pasta maker. There is option to get a bronze or plastic mould for my machine. I have read the bronze will give ...
0
votes
0answers
29 views

Is storing rice in original sealed bag a good idea? [duplicate]

I have a 25lbs bag of rice in its original sealed plastic bag. Do I have to open the bag when I store it in a plastic sealed container?
3
votes
1answer
111 views

Are any corn products in the United States made from nixtamalized corn?

I believe polenta, corn meal, grits, and corn flour are not. But how about tortilla corn chips you buy at the supermarket? This is what I am looking for! I have a link to a quora question that I ...
22
votes
4answers
7k views

Is there a reason to not grate cheese ahead of time?

Suppose I know that I'm going to eventually end up grating all of my cheese. Is there a reason to not just toss it all into a blender and store it for later? To be more concrete, I'm particularly ...
0
votes
0answers
39 views

How is Polish sopocka made? [closed]

On Friday I bought a set of Polish sopocka and I liked it so much I want to make some myself. Does anybody know what way it is smoked and cooked? Thank you in advanced, Domford
1
vote
2answers
91 views

Which side of the oven tray is the front one? Why?

The oven tray provided with my oven is not symmetrical: one side is slanted and the opposite side has holes in the corners. The manual does not provide any hints, I could only see an image where it ...
2
votes
2answers
94 views

Can I dehydrate homemade sausage with a dehydrator?

Is it safe to dry homemade sausages that have been cured with Cure #1 in a dehydrator instead of hanging them out to slowly dry? The dehydrator I have goes from 90F to 190F.
5
votes
2answers
93 views

How does preserved lemons salt soultion form a gel?

About 4-5 years ago I attempted to preserve some lemons in salt as per lots of recipes for Morrocan preserved lemons for tagine etc. I didn't ever get around to using any of them and also used an ...
0
votes
0answers
72 views

Non toxic glowing food or drink

Is there a way to make a chemiluminescencent reaction that is safe for consumption by humans? That is to say is it possible to make an item of food or drink that glows and is at worst non toxic? There ...
4
votes
1answer
449 views

Is there anything I can use in pumpkin custard to replace salt?

I am on a strict low salt diet. Have been looking for pumpkin custard recipes and all have salt. If it's for flavor only, which spice(s) could I add or increase to kick it up a bit?
0
votes
0answers
40 views

How to make a vegan cononut-milk based, simple (cookingless), coconut chutney? [closed]

My aim is to make a vegan chutney worthy of Dosa. How to make a coconut-milk based, simple (cookingless), coconut chutney? The coconut milk I have is regular coconut milk which is quite dilute, so I ...
0
votes
0answers
33 views

Can I substitute Birdseye McKenzie's frozen creamed corn in a recipe that calls for canned creamed corn?

I have a recipe that calls for canned cream corn and canned whole kernel corn. Can I replace the canned corn (creamed and whole kernel) with frozen creamed corn?
1
vote
0answers
31 views

Stiff vs Liquid Starter, what are the differences between hydration in a sourdough starter?

I stumbled on the concept of a stiff starter from Northwest Sourdough Baker Youtube Channel. and have kept a high hydration starter (100% hydration) since I started baking. Was wondering what notable ...
9
votes
4answers
1k views

English mustard vs. “german” mustard

I am from Germany and I want to cook a recipe that has "English mustard" in it. I don't really know the difference between different kinds of mustard. For example, the mustard I mostly use ...
0
votes
0answers
44 views

Sealed jam jars [duplicate]

I processed my jam in my mason jars. After cooling some of the buttons were not concave. When I pushed them down they did not spring back up, they stayed down. Are my jars sealed?
2
votes
1answer
107 views

Swordfish Ceviche

I messed up my ceviche. I totally forgot to use frozen fish ( I used swordfish). I did The whole process until I realized my mistake. Should I throw it in the garbage? Or washed and freeze it.. or ...
1
vote
0answers
113 views

I need to Substitute Fresh Yams for canned, but I want the sweetness

I have always used Bruce's canned Yams for My Sweet Potato Casserole. Unfortunately, this year with the pandemic, I cannot find any available. I still want to make the casserole and want it to taste ...
0
votes
0answers
59 views

Open turkeys too soon

We opened our turkeys put them in a bucket of ice water I have not added herbs and salt yet but there is a week before Thanksgiving or the turkeys ruined or can I add brine a day before and still be ...
1
vote
1answer
85 views

What is causing my homemade soy milk mayonnaise to have a different consistency than one made from store brought soy milk?

The mayonnaise I made from the store bought soy milk was creamy and thick tasting, while the one made from home made soy milk has a bit of a watery feel to it. The store bought one's ingredients are ...
0
votes
0answers
96 views

Deep frying a half turkey

I’ve successfully deep fried my Thanksgiving turkey for the last several years using a 30 qt pot and a poultry rack. This year, due to COVID, it’ll just be my household so we’ll need a lot less ...
5
votes
5answers
2k views

How is this lasagna pasta supposed to be cooked?

I will try to do lasagna and I have doubts about how to deal with the pasta. The bolognese and bechamel sauces are fine (at least I know how to approach them). The problem I am having is with these &...
1
vote
3answers
160 views

Dumping hot water without steam burns

Does anyone know a technique to prevent rising steam from burning you when you are dumping hot water into a sink? For example, putting a strainer into the sink and pouring off water from spaghetti. ...
2
votes
4answers
178 views

Why did my oatmeal and raisin cookies end up tasting soapy?

I've made oatmeal cookies twice, and both times they have ended up tasting "soapy" and a touch bitter - the first time really strongly, the second less so, but still badly enough that I have ...
3
votes
2answers
222 views

Is there residual alcohol in various vinegars?

How much, if any, alcohol is left when vinegar is made from alcoholic products? Does this differ between different types of vinegar, such as malt, red wine, white wine and spirit vinegars? The context ...

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