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Store-bought corn tortillas have unpleasant, sort-of-floral flavor

I've toasted them in my toaster oven but still the odd flavor remains. I'd rather not throw them out (for $ reasons and eco reasons), and I'm wondering how best to use them. I thought about spreading ...
DWDW's user avatar
  • 71
8 votes
1 answer
3k views

Tiny worms in blackberries

I picked blackberries in my yard, and I had to let them sit in a bowl on the counter for 1/2hour.When I came back there were tiny worms crawling on them.What are they?
Yoopergal 57's user avatar
7 votes
2 answers
1k views

Alternative to isinglass for tarts or other desserts

At least in Italy, most dessert recipes that require for a gelatin to make the surface shine ask for "colla di pesce" that should be "isinglass" in English. Despite its name, it is ...
Mark's user avatar
  • 242
0 votes
0 answers
105 views

Why can't a cafeteria serve chilled apples? [closed]

I like a cold apple. My cafeteria sells room temperature apples. My cafeteria has refrigerators that hold many cold products. Those refrigerators have lots of unused room. Being the trouble maker that ...
candied_orange's user avatar
0 votes
1 answer
90 views

Flavored Jello Melting

I used to make gelatin desserts successfully all the time for many years. When I moved to USA, gelatin doesn’t seem to set hard enough despite my following instructions and it melts after being taken ...
Tina's user avatar
  • 1
0 votes
0 answers
36 views

Pan Suggestions [closed]

I recently moved and now I have a induction cooktop. Do you have any suggestions on which pans to buy? I'm thinking about getting a repertoire of different pans for different needs. Stainless steel ...
Redman's user avatar
  • 1
6 votes
3 answers
2k views

Roasting vegetables instead of sweating for a stock

I'm about to cook some fish stock and was wondering whether the following technique is acceptable for home cooking, i.e. when I don't need the clearest stock and its only use going to be in simple ...
Kentzo's user avatar
  • 473
1 vote
0 answers
114 views

What causes my Sourdough bread to bake up dark brown in color? [closed]

What causes my sourdough bread to bake up very brown, like a dark whole wheat color, inside and outside? It rises and bakes up beautiful but is very brown. Is it safe to eat? It tastes very good and ...
Linda's user avatar
  • 11
1 vote
3 answers
152 views

Super-heated steamer vs. air fryer for replacing deep frying

I am considering a replacement for deep frying. I have deep fried small fish into crispy protein sticks and chicken in a typical pot. I heard a tip that professional deep fryers do not heat the bottom ...
Imsa's user avatar
  • 11
4 votes
1 answer
2k views

What are the different types of instant coffee?

What are the commonly available different types of instant coffee, and what's the difference in each of them? I'm currently living somewhere without a way to make coffee, but there's a few dozen ...
Michael Altfield's user avatar
0 votes
1 answer
104 views

Is it safe to tighten canning lids after removing from the canner?

I had trouble with some canning lids sealing (mostly metal lids with separate seals from Tattler, but often with Ball lids, too), so I have been tightening the rings immediately after removing the hot ...
aswine's user avatar
  • 383
0 votes
0 answers
62 views

Is a soybean puree safe to eat if cooked for a constant 195°F, but not heated to boiling?

Trying to use a double boiler to make tofu, but the puree will not exceed 195°F (90°C) in temperature. Is it absolutely necessary to bring to a boil and if not, how long to cook at 195°F?
Bob West's user avatar
0 votes
1 answer
99 views

Temperature of Dripping Chicken Juices

I recently read about rotisserie chickens being cooked (rotating racks with different levels of doneness and racks of raw chickens being added intermittently) above a pan of cooked fries- I am ...
Carrie's user avatar
  • 1
2 votes
2 answers
129 views

What is a reasonable substitute for Korean soybean paste (also known as "Doenjang " or 된장 or 된醬)?

Suppose that you are preparing a korean recipe, but you do not have any fermented soy bean paste (된장). What is a reasonable alternative?
Samuel Muldoon's user avatar
14 votes
4 answers
5k views

Does the oven temperature for a lasagna really matter?

Of all the things that go into my oven, a lasagna is one of the more "wet" or saucy dishes. When a fully baked lasagna comes out of the oven, it still has quite a bit of water content ...
XYZT's user avatar
  • 241
-1 votes
0 answers
140 views

Should I preheat to pan fry to the Leidenfrost degree? [duplicate]

Context When I wanted to use butter as the grease while preparing crêpes and get them to be golden, rumtscho replied that "these two wishes are mutually exclusive." The present question is a ...
Sam7919's user avatar
  • 817
1 vote
1 answer
56 views

Temperature for chicken on skewers [duplicate]

I recently got a temperature meter to make sure meat is cooked, chicken burgers or be in BBQ. What should be the best internal temperature of cooked chicken tikka on skewers and what should I measure ...
localhost's user avatar
  • 283
0 votes
1 answer
86 views

Carrot cake substitute's

When substituting 1 cup of my 2 1/2 cups of flour in my carrot cake with organic pancake mix Annie's Brand will I still need to add my 4 eggs?
Kelsey Weber's user avatar
0 votes
0 answers
76 views

Why is the inside of my egg shell/outside of my cooked egg purple? [duplicate]

My other cooked eggs were all normal. Boiled in regular water with salt, rinsed off with cold water and then put in fridge. None of the other eggs had this and I’ve been boiling eggs the exact same ...
Raven's user avatar
  • 1
4 votes
1 answer
817 views

Directions of puff pastry folds

I read a lot of tutorials about how to make folding for puff pastry, but no one told me clearly the directions of the folds. My question is very simple: should the folds all be made in the same ...
Mark's user avatar
  • 242
1 vote
0 answers
82 views

How does one balance out the bitterness from accidentally adding too much dried herbs without it tasting to much like the balancer?

I have accidentally added to much thyme or oregano to soups on several occasions (spilled usually) and on those occasions it tasted bitter to me. I thought I would just add sugar, but either it was ...
Mike Steele's user avatar
-1 votes
1 answer
100 views

What ratio in grams makes a "complete protein" when combining lentils and rice? [duplicate]

What ratio of rice is needed for lentils to be a "complete protein"? I realize this was asked before, but I insist it was never answered. I am biased because I had the same question, but ...
Mike Steele's user avatar
2 votes
1 answer
93 views

How to avoid oil droplets getting on wall when frying? [duplicate]

When I deep fry potatoes, oil droplets get on the wall. I think moisture is evaporating with oil fused with it and it isn't from splatter. How do I avoid this? I tried covering the top with a saucepan,...
blahahaaahahaa's user avatar
0 votes
0 answers
83 views

Safety Sourdough Banana Bread with Long Fermentation

I like the idea of making a sourdough banana bread that ferments before baking. However, I'm concerned about the safety given than there would be eggs and possibly other dairy in the enriched bread. I ...
Arlo's user avatar
  • 724
0 votes
1 answer
85 views

Old macadamea nuts have a brightly bitter taste?

I bought a bag of Macadamia nuts from Costco a year or two ago. It was my first time. I remember when I first tried them soon after I bought them, they tasted a little off--when compared to the memory ...
Prashanth C's user avatar
1 vote
2 answers
147 views

How to fry cornstarch-coated tofu in a metal pan without sticking

When I fry cornstarch-coated tofu in a heavy-based metal pan, it sticks badly: the cornstarch ends up crusted onto the pan with almost none attached to the tofu. I am pressing the tofu and patting the ...
mxybi's user avatar
  • 43
4 votes
4 answers
2k views

Measure by mass vs. 'Spooned and Leveled'

A lot of recipes stress that dry ingredients need to be spooned and leveled. When I bake, I measure large masses with a scale. Does that make the spoon and level requirement unnecessary?
Jason P Sallinger's user avatar
4 votes
1 answer
101 views

Should buckwheat flour be made from unhulled buckwheat or from the groats?

Should buckwheat flour be made from unhulled black buckwheat or from hulled white groats in a grain mill? The reason I’m asking is because unhulled buckwheat is black, and I was expecting buckwheat ...
user1709076's user avatar
1 vote
0 answers
73 views

How long can home-made sausages stay in a fridge without risking botulism? [duplicate]

Let say I make make two sausages from scratch. The sausages contains 10% water and 1.5% salt (sodium chloride) with respect to the amout of meat per kg. They do not include nitrate or nitrite. I boil ...
Bojack's user avatar
  • 111
3 votes
2 answers
121 views

Pot roast - cook for 4 hours

So I am making a pot roast in a slow cooker. There is a lot of food mass mass in it, so it takes my slow cooker a decent amount of time to get to simmering/boiling. When the recipe calls for 4 hours,...
Keltari's user avatar
  • 192
6 votes
2 answers
261 views

Does it matter where you put things in the microwave?

One thing I know about microwaves is they have standing waves such that if you put food all over them it will heat up at different rates. This is to do with the creation of a standing wave, from the ...
User65535's user avatar
  • 1,333
4 votes
0 answers
70 views

Can I use any kind of wheat dextrin in place of Evercrisp?

I've recently come to learn of Evercrisp, which is supposed to keep food crispy for long periods of time. However I can't really seem to be able to find it where I live. On the ingredients, it says it'...
Extr3mis's user avatar
2 votes
0 answers
72 views

How can I improve the presentation of a buffet? [closed]

I've just started as a chef de cuisine of a hotel in the north region of Brazil. Mostly of my experiences comes from classic french cuisine, I've worked in multiple Michelin starred restaurants and ...
Augusto Rigobello's user avatar
3 votes
1 answer
184 views

How can these cream milk fat percentages be correct?

Recently I was at a conference at which coffee was served. On the coffee table there was a carton of Neilson brand cream with the following information listed on top: "5% M.F. dairy creamer"....
MathMathMath's user avatar
3 votes
2 answers
147 views

Pork Butt up to 160 when I left to run errands then smoker ran out of pellets - meat back down to 120 when I got home. Is it safe to finish in oven?

I was overnight smoking an 8lb pork shoulder, at about 10am meat was at 160/164 (two spots). I was gone 3 hrs & planning to raise the temp to finish once home. Got home & smoker had run out of ...
Jean Erm's user avatar
3 votes
1 answer
1k views

What exactly is beef bone extract, beef extract, beef fat (all powdered form) and where can I find it?

I was looking at the ingredients list of a pack of beef-flavored soup packet I was eating, and saw it used the following to make the broth: beef bone extract, beef extract, beef fat. It was all ...
doejoe's user avatar
  • 41
0 votes
0 answers
103 views

Old El Paso Whole Green Chiles - No Water in Can

I have a can of Old El Paso Whole Green Chiles labeled Net Wt 4 oz. which is between 1 and 10 years old (don't remember buying it). The second ingredient on the label is water, but when I shake the ...
Judas Heimlich's user avatar
2 votes
1 answer
825 views

Liquid exited the jar during canning, is this safe to use

I canned tomato sauce, just a combination of store canned products with green pepper and onion and spices. With the last batch, I noticed after cooling that some sauce had come out, a slight streak ...
Mike Duffy's user avatar
0 votes
1 answer
97 views

Can melted chocolate covered coffee beans be put in the freezer to restore them

I had ordered chocolate covered coffee beans by mail, but they arrived melted and soupy. Should I throw them away or try to save them? I am unable to return them.
Karen Whittaker's user avatar
12 votes
1 answer
2k views

What is a curate in English scone culture?

I encountered this word while reading about English tea etiquette. It seems to mean a set of desserts but I didn't find any sources that'd corroborate my hunch. With its notoriously elegant decorum, ...
desmo's user avatar
  • 394
4 votes
5 answers
1k views

Clear jel to thicken the filling of a key lime pie?

I'd like to create a denser/thicker/firmer key lime pie filling than my usual result (using lime juice, egg yolks, and sweetened condensed milk). What is the best way to thicken this kind of custard-...
Joel Cure's user avatar
7 votes
6 answers
3k views

Is there some sort of kitchen utensil/device like a cylinder with a strainer?

I just had to strain a lot of thick liquid and had to place a container on the table and then a metal strainer on the container's "neck" or "entrance". Then I had to pour the ...
user107586's user avatar
0 votes
2 answers
186 views

Food processor unable to grind bread cubes

My homemade sourdough bread dries so hard the food processor or blender cannot grind into breadcrumbs. What else can I try?
Vivian Wilson's user avatar
5 votes
1 answer
863 views

How precisely does the five ways of cooking an egg, and the issue of low/high heat less/more cooking time, affect the resulting protein?

How precisely does the five common ways of cooking an egg - boil, fry, raw, scramble, omelette - and the issue of low/high heat less/more cooking time, affect the resulting protein molecules? Please ...
Fattie's user avatar
  • 199
0 votes
1 answer
136 views

Does wheat flour make home-made cheese taste like chedder?

When you mix wheat flour with milk, before curdling the milk, does the resulting cheese taste like cheddar cheese? I made some home-made glue for a paper mache art project using wheat paste and I ...
Samuel Muldoon's user avatar
1 vote
0 answers
54 views

Does quanity of chicken tikka cut on skews need a certain amount of coal?

We do a lot of chicken tikka cut on skews and using Bar-Be-Quick lumpwood, which comes in bags of 10, each bags is 1.35 kg. When doing bbq, is there a propotion to how much bags I should use for x ...
localhost's user avatar
  • 283
3 votes
1 answer
93 views

Do I have to scald home made soy milk when making yoghurt with a machine

I have been successfully making yoghurt using store-bought soy milk from long-life cartons. Now I have purchased a soy milk making machine and want to make yoghurt from my home made soy milk. Yoghurt ...
Lea's user avatar
  • 61
0 votes
0 answers
98 views

How much minced meat can I get from a 100kg pig?

I want to make bulk minced meat and have it cheaper than retail. I have had success in buying whole animals and using for meat, price is about half of normal retail price (even after all the losses ...
user1721135's user avatar
  • 1,479
1 vote
2 answers
98 views

For soups, bisques, and chowders, can a chef prepare a vegan substitute for milk by mixing white bleached wheat flour with water?

When bleached wheat flour is mixed with water in an electric blender, would the resulting liquid be a reasonable substitute for milk or heavy cream in most soups and chowders? Is it possible to ...
Samuel Muldoon's user avatar
7 votes
5 answers
2k views

What can I add to my too-wet tuna+potato patties to make them less mushy?

I'm a terrible cook. I knew I could add mashed potatoes to bind canned tuna + mixed veg in order to make a patty that I would then bake on an oiled pan, but I added too much; the consistency is like ...
DWDW's user avatar
  • 71

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