1
vote
1answer
22 views

Can I cook my tandoori chicken in the marinade for a sauce?

I'm cooking tandoori chicken and was wondering if you can cook the chicken in the marinade to make a sauce. Marinade: 300ml Greek yougert Ginger Garlick Masala seasoning Tumric Cumin
1
vote
1answer
24 views

Is it safe to use a HydroFlask (vacuum flask) with scratches on the inside?

When I was washing my HydroFlask out before the first use, I put a wet paper towel on the inside of the bottle and used the handle of wooden spoon to push the towel around the very bottom. When I took ...
2
votes
1answer
33 views

Does teff flour destroy gluten, and what do do about it?

I like to add various different types of flour to bread when baking for sake of variety: Amaranth, Chickpea, Teff, Corn, Sorghum, etc. These all worked fine when I was using a bread machine. Now I ...
2
votes
1answer
74 views

How to prevent home-made apricot marmalade from going mouldy

I made a decent amount of apricot marmalade about a month or so ago and canned them in a clean and new containers and the lids appeared to be air-tight. A few days ago I opened one: I did a Google ...
11
votes
2answers
2k views

Why do we use the term Quick “Bread”?

I know there are questions here already about Quick bread vs cake, or muffins vs cupcakes. But I'm not asking about the sugar, fat ratio thing. I'm more interested in the "bread" part of it. To me ...
0
votes
0answers
38 views

How can I remove the smell from beef tallow?

I rendered suet into beef tallow this weekend in order to use it for deep fat frying after having read alot of positive stories on it online, especially the story of old McD french fries being fried ...
0
votes
1answer
95 views

All fried rice recipes seem to have the same toned down interpretation

I have been trying to recreate the fried rice from a restaurant that I loved before moving. They were a Japanese steak house (called the Iron Chef), the type that cooks in front of you, and they made ...
0
votes
2answers
42 views

Small black spot on sourdough starter

I haven't fed my sourdough in about a month so I was going to feed it and I saw a black spot on the dough. I scooped it out and fed the sourdough.I'm worried if this could possibly be black mold and ...
1
vote
1answer
57 views

Microwave smell

A metal container was used in our Microwave, Since then there is a burnt sort of smell in the Microwave. The Microwave is still working well, we need to get rid of the existing smell, also we would ...
1
vote
1answer
44 views

How do I avoid a burnt underlayer with pressure cookers?

I use my pressure cooker a fair bit but sometimes I struggle in translating a regular recipe to it and I get a charcoaled underlayer at the bottom of the pressure cooker. Some of the time the rest is ...
0
votes
0answers
9 views

Defrosting ground turkey [duplicate]

I was defrosting ground turkey for 20 min then had to put it back into the freezer. Is it safe to defrost again? Thanks for your help. Ellie
7
votes
1answer
298 views

Is cooking with an air fryer similar, nutritionally, to baking?

Irrelevant context: I've been borrowing a friend's air fryer, and I love how fast it cooks! So much that I'm considering getting one of my own to cook 80% of my meals with. But, my girlfriend is ...
6
votes
0answers
58 views

How can I quickly shell pine nuts?

I recently acquired about a pound of raw pine nuts. They were collected and are smaller on average than the pine nuts I can buy. They are a pain to shell. The shells don't come away easily and since ...
7
votes
2answers
2k views

What is the opposite of cuvée?

I know that cuvée is wine produced from several types of grape. Is there a word to describe wine made from a single type?
1
vote
1answer
127 views

Eating with silvered cutlery

I have a set of silvered cutlery with which i often eat. I recently heard that the handles of a lot of older silvered cutlery is filled with lead or they are even made out lead. Am i safe to eat with ...
0
votes
0answers
42 views

How to preserve pistachios?

Its the pistachios season in my country (Lebanon), which is famous worldwide with its nuts Roasters and varieties. I have more than 5 kilos of fresh unpeeled seasonal pistachios. What should I do to ...
3
votes
2answers
88 views

Santoku knife from Victorinox vs Kasumi

Is there any significant difference between santoku knife from e.g. Victorinox versus santoku knife from e.g. Kasumi? Can I as normal kitchen user :) be able to distinguish the difference between ...
3
votes
2answers
144 views

Why do my pancakes fizz?

TL;DR: Usual pancake (French-style crepe) mixture causes separation of mixture in the blender and fizzes when fried resulting in very poor quality pancakes which burn easily. The last couple of weeks ...
1
vote
1answer
50 views

Refrigerator with humidity control

I just moved into a house which has a fridge that has humidity control on a couple of it's doors. The scale simply reads "low" to "high". So, aside from the question of how this fridge is actually ...
0
votes
0answers
15 views

Refrigerator with humidity control [duplicate]

I just moved into a house which has a fridge that has humidity control on a couple of it's doors. The scale simply reads "low" to "high". So, aside from the question of how this fridge is actually ...
2
votes
2answers
65 views

Can a charcoal grill maintain a constant high temperature?

In the example in this question I mention getting the grill to 400 Fahrenheit. This example is not in a vacuum. I really do need to roast my brussels sprouts at 400 Fahrenheit and I won't necessarily ...
1
vote
0answers
62 views

Is it possible to transfer E-O157 from simply touching something with contaminated hands?

Today I went to eat at a local hamburger chain with my family. It was the type of restaurant where you can clearly see the workers making and prepping the food. While observing them make our food, I ...
3
votes
0answers
38 views

Vegan Alternative to Monte au Beurre?

I was just in my kitchen making pasta and a wild thought appeared when I mounted my sauce: Can I do a vegan monte? What alternatives could provide the same bind and richness? Been looking for a ...
0
votes
1answer
51 views

Fresh spices vs Dried spices

I am new to this community and I have a question in mind. Spices like garlic , cinnamon etc after drying lose the volatile oil content in them. [HERE, HERE] Though We see fresh garlic in market ...
1
vote
1answer
64 views

lids popped loudly second day

I pushed the dimple down after taking jars out of water bath. Some popped after that and the second day I heard many very loud pops. Are they sealed and is the jam safe?
0
votes
0answers
33 views

Why doesn't the chocolate in a cake or brownie burn?

I'm told that cocoa burns at 120F. But a chocolate brownie is cookie at well excess of that. So why doesn't the cocoa in a brownie burn while its being cooked.
-3
votes
0answers
46 views

How do these Zwilling Bolstered 8" Chef Knives differ, barring handle design and Miyabi's adornments?

Barring the superficial distinctions (e.g. handle design, Miyabi's passementerie on the Blade), how do these Zwilling Bolstered 8" Chef's Knives differ? I'm buying one for my grandma's birthday for ...
1
vote
2answers
42 views

When to add salt in sourdough bread mix?

I was reading around and seems that a lot of forums are saying to delay adding the salt in your sourdough mix. I dissolved the salt in water and then I poured the sourdough starter in the water and ...
1
vote
1answer
28 views

Mixed Active yeast with oil in water is ok or not

When I put my active yeast in the water, can I add veggy oil???
0
votes
2answers
62 views

Would toasting a croissant make it catch fire

Would toasting a croissant safe/ by accident with a person no paying attention would the croissant catch fire or would it just burn?
0
votes
0answers
29 views

Stainless steel pan

It's stainless steel pan. After using it for steaming chicken, fish, the pan has got brown/stains (pls see picture). Cannot be removed with baking soda and stains are smooth. Should I continue to use? ...
8
votes
4answers
2k views

Does using a heavy based cook pot stop things from burning on the bottom?

I cook things in a pan on the hob, sometimes for an hour or two, and end up with a thick black layer on the bottom. If I used a cast iron pot, would that still happen?
3
votes
1answer
55 views

Is Black/Cloud Ear Fungus toxic? Ought I shun it?

My friend from Hong Kong read this article that reported two deaths from Auricularia polytricha poisoning. I can't read Chinese, and thus I'm assuming his interpretation is correct. She then warned ...
0
votes
0answers
12 views

How long will my homemade dressing last? [duplicate]

I made it with lemon juice and zest, honey, oil and seeded mustard almost 3 weeks ago and it has been refrigerated. Is it still okay and how much longer will it be okay for?
2
votes
1answer
80 views

Should I eat nipples?

Sometimes when preparing pork belly I notice that the piece happens to have nipples on it. Should these be removed or is it fine to eat? If removed how much of the surrounding should be removed as ...
1
vote
0answers
28 views

Why are my beignets hollow?

Can anyone explain what's going wrong with my beignets? The first time I made them they were perfect. Since then they've come out completely hollow. Like just a shell with nothing at all inside. As ...
5
votes
2answers
404 views

How to serve a fish filet: skin up or down?

I've seen filets served both ways. I personally feel that fish - especially trout - should be served skin down. I want to use a fork to pick the flesh away unimpeded. But I've seen Jaime Oliver and ...
2
votes
0answers
62 views

Sesame Chicken with Gravy

Okay, so this is going to be one of "those" questions. There was a Chinese restaurant in my town when I was younger. It went out of business, reopened out of town, sold to new owners and they have ...
0
votes
2answers
69 views

What type of knife befits peeling/skinning melons and squashes?

I prefer to peel/skin melons (e.g. watermelon, honeydew) and squashes (butternut squash, pumpkins), rather than cutting and slicing into wedges. I depict some catalogues beneath. Which type of knife ...
1
vote
1answer
73 views

Refrigeration of Cream Liquor

I recently bought a bottle of Jackson Morgan cream liquor. The alcohol content on the bottle is listed at 15%. After looking up when alcohol percentage becomes a preservative I found an article that ...
1
vote
0answers
40 views

Peanut Oil Compatibility

Some of my plastic containers filled with peanut oil are cracking. Is it OK to store Peanut Oil in Polyethylene containers for a long period of time?
1
vote
1answer
48 views

How long to roast pistachios

If my home roasted pistachios are not crunchy, do they need to roast longer or at a higher degree? I did 15 minutes at 300.
3
votes
1answer
58 views

Should I add binder to a giant, “chicken fried” Latke?

There is a roast chicken recipe from Cooks Illustrated that I've made for years now. You spatchcock the bird (remove the spine and flatten it), place it on a broiler pan, fill the bottom of the pan ...
5
votes
3answers
158 views

How do I make my curries saucier?

So I've made curry a few times before but I've always had a problem with the sauce. So before I try and make one again I want to know, how do you make the sauce thick and flavourful rather than almost ...
9
votes
4answers
2k views

Does the beef cut matter when making stroganoff?

I would like to make a stroganoff recipe I have that calls for cubed Sirloin Tip Roast, but I was recently given some raw steak that I would like to use in its place. The steak I was given was not ...
2
votes
2answers
96 views

Raw garlic in Sunflower oil

So I wanted to infuse garlic flavour to my sunflower oil. I sliced one full garlic and added it to cold sunflower oil and let it be for a week. When I opened it, the flavour seemed to have infused ...
2
votes
1answer
89 views

How to proof croissants in the hot weather?

I tried to cook croissants following a recipe. The whole process went smoothly, there was no butter melted and the yeast was still active. But when I proof the laminated dough, they wouldn't rise. I ...
1
vote
1answer
77 views

Curries with yoghurt-based marinade [duplicate]

When cooking a curry using meat that has been marinaded in yoghurt tikka masala for instance, I have noticed that it often curdles/splits/gets grainy when cooked. I use 3.5% fat yoghurt, Balkan style -...
1
vote
2answers
76 views

Should I microwave-defrost sandwiches?

I freeze sandwiches made from homemade bread rolls at the weekend, paired in plastic bags, and get a set out at 6 am to take to work in a rucksack. They stay there until I eat them at noon, when they'...
-2
votes
0answers
82 views

I want to try and avoid carbohydrates but am unclear as to what elements of carbohydrates are fattening. [closed]

I’m not good at dieting but a friend suggested cutting out carbs, which I’m sure I will be able to do, but I need to understand what I can use as flour substitutes. I’ve found recipes using gram flour ...

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