All Questions

0
votes
0answers
14 views

How to make crescent rolls soft and fluffy?

I have tried a couple of times to make my crescent rolls light, soft, and fluffy, but I have not managed to achieve that yet. They turn out a bit too heavy. My guess is that the dough is too sticky, ...
3
votes
2answers
60 views

Is there a machine for thick shredded carrots for home use (not grated)?

You can get shredded carrots at a salad bar, and I buy bags of pre-shredded carrots at the supermarket. I want to make these at home with a machine but haven't found one. When you use a food processor,...
0
votes
0answers
65 views

I refrigerated fresh baked chocolate chip cookies over night. Will they recover?

I refrigerated 6 dozen fresh baked chocolate chip cookies over night, then discovered that baked cookies should not be refrigerated. They are at room temp now, but my question is, will they recover?
3
votes
1answer
71 views

How to make Brie En Croute less rich/cheesy?

I prepared Brie En Croute using 1/2 of a 16.9oz/480g round of Brie and a single layer of frozen puff pastry dough. I also added a few dollops of apricot preserves inside. When wrapped, the pastry ...
4
votes
2answers
39 views

Substituting meyer lemons for sour oranges

Many Cuban recipes use the juice of sour oranges as an ingredient, such as mojo sauce. Unfortunately, sour oranges are hard to find in the Western USA. The standard substitutions offered include, ...
1
vote
1answer
35 views

Canning Chili Sauce

I'm going to have a very large crop of Thai chilis this year. I'd like to make a large batch of sweet chili sauce. Can this be canned like you would jelly or jam so that it's shelf stable?
0
votes
0answers
18 views

Moist brown sugar [duplicate]

Brown sugar stored in damp workshop and now is very moist. Is it still good or do i toss it...i have about 50 boxes..how to dry it out if good? Have pulled some, and dried, but other boxes are ...
1
vote
2answers
27 views

Puff pastry chocolate tart?

I've got some remaining puff pastry left over (1 sheet, store bought, frozen). I have seen recipes online for puff pastry chocolate tarts, like here https://www.allrecipes.com/recipe/76952/rich-...
2
votes
1answer
100 views

Why is the pasta often cooked in the sauce in al'arrabiata recipes?

I looked up some recipes for pasta al'arrabiata, and one part I find a bit confusing is that most of them finish cooking the pasta in the sauce. So you cook the pasta separately until it's almost done,...
0
votes
2answers
51 views

Can't find frozen cranberries anywhere. Can I use fresh instead in my cake recipe?

I can't find frozen cranberries anywhere. How can I substitute fresh cranberries for frozen? Do I chop them up and add sugar? Do frozen cranberries have added sugar in them? My cake recipe asks ...
4
votes
4answers
280 views

My Russian Teacakes are too crumbly

I am making Russian Teacakes. They have been refrigerated per the recipe for approximately 4 hours. I cannot roll the Teacakes into balls as the dough is too crumbly. Help!
0
votes
1answer
41 views

I want to make normal sandwich bread. What's the yeast called in an Italian supermarket?

I'm going crazy because Lievito Madre won't raise (half whole grain / half white wheat 00) my dough. Which yeast should I buy in Italy to finish with normal sandwich bread?
10
votes
10answers
4k views

How to pound chicken breasts without a meat tenderizer?

I do not have a meat tenderizor. I want to fry my chicken breasts but need to pound out the meat. What can I use instead?
2
votes
1answer
49 views

Reheating Falafel without drying them out

I'm planning to make falafel for lunch break for my colleagues, but I have to prepare them the evening before eating them. The only kitchen appliances available to reheat them are a microwave and an ...
2
votes
1answer
52 views

Can I saute in one pan and bake in another?

Usually I saute my chicken then put the pan in the oven to finish cooking. But I need to make more than my one oven safe pan will hold. Can I saute in a few pans and then transfer all the chicken into ...
1
vote
2answers
86 views

Do I use half as much “double concentrated” tomato paste?

I have a tube of tomato paste that is "double concentrated" (brand is "Cento"). Do you use half as much as a recipe calls for, or is this a case where all tomato paste has been "double concentrated" ...
0
votes
1answer
33 views

Substitution for marjoram in beef birria [duplicate]

What can you use in place of marjoram when cooking beef birria?
0
votes
0answers
37 views

How long is it safe to leave soda and beer in the freezer? [duplicate]

I've been looking around the internet and it seems hard to find a solid answer to this question. How long can I leave a soda or beer in the freezer before they become slushy or explode? Thanks!
2
votes
0answers
58 views

What are these chocolate meringues called?

I've picked these up at a swiss/ french patisserie and I'd love to try making them myself, but I can't find anything online similar to this. They are dry and crusty on the outside and have a soft ...
5
votes
2answers
59 views

How to get uniform sized biscotti?

I follow this recipe to make biscotti and replace 1 egg with 50 gms of butter. So I end up adding 2 eggs and 50 gms of butter.It is always incredibly yummy but I have 2 issues and would be great if I ...
1
vote
3answers
56 views

Slow down evaporation when cooking

Does water evaporate faster when rolling boil with a lid or simmer without a lid? If I use a certain stove plate with a certain sauce pan set to its lowest setting it will cause the water to roll boil ...
0
votes
1answer
40 views

Substituting xanthan gum for flour [on hold]

My recipe calls for 1 tablespoon of flour, how much xanthan gum should I use?
0
votes
1answer
54 views

Season rice in Zojirushi

I have a fancy new Zojirushi cooker and am trying to figure out the best way to make rice. I didn't see anything in the manual referring to salt, or any seasoning at all (except for the 'mixed' ...
12
votes
2answers
2k views

How to tell if preserved chillis are still good?

I grew dozens more chillis than I was able to use this year so rather than throw them away I preserved them in a mason jar. I didn't have a lot of time to do it so I looked online and an article (...
1
vote
1answer
53 views

Cayenne pepper and red pepper flakes? Chili powder?

Sorry for the double questions. I'm looking at two recipes of chicken tikka masala and one has both cayenne pepper (1/4tsp) and red pepper flakes (1/2tsp) I can only find red pepper flakes where I ...
1
vote
1answer
38 views

Seedless blueberry jam - consistency

I was trying to customise blueberry jam for a friend who did not like the jam with the entire fruit in it. So I had to filter out the seeds and skin. But the consistency is always a bit runny. I use ...
0
votes
1answer
42 views

Top of Dough “Cracked” During Cold Rise - is it bad?

I made a brioche/sweet dough and did a cold rise overnight. The risen dough had cracks at the top of it. See: Is this normal? Or symptomatic of a problem? I used a glass bowl and covered it with ...
0
votes
1answer
24 views

Refrigerated sugar cookie dough

If my sugar cookie dough has been in the fridge for a few days how long should it sit out before I attempt to roll it out?
0
votes
2answers
94 views

Does Sugar Cook Eggs?

There's a old wives tale of sugar cooking eggs. I was wondering if there's any substance to that or if it's merely a concentration of the egg as the sugars absorb water. I was watching The Try Guys ...
0
votes
1answer
58 views

What happens to yeast in bread after it dies?

I have been told by someone that afterm the yeast dies in bread when you bake it, it "disappears". Is this true? I always thought I could taste yeast in really good bread but I could be wrong.
0
votes
0answers
20 views

Coconut 'n' condensed milk macaroons stuck to waxed paper! how do I remove the waxed paper from treat after baking?Stuck!

Coconut & condensed milk cookies stuck to waxed paper.. how can I salvaage treat & remove waxed paper? STUCK!
0
votes
1answer
23 views

How do I get rid of smells and tastes leaching into other cookies when stored together for gifts?

how to prevent cookies picking up the smell and taste of other cookies when storing together - Like Mint or Peanu Butter that makes all the other cookies taste like them.
2
votes
2answers
92 views

Why do sungold kiwis never sting the tongue, while green kiwis can?

I've been buying ripe sungold kiwis (from New Zealand) and green kiwis (from Italy) for at least 5 years, and have noticed that sungolds never sting, while the green ones sometimes do. Why? Are they ...
0
votes
2answers
31 views

Proper freezing for King Crab Legs

A local grocer is selling cooked, frozen King Crab Legs. I'd like to buy them a week in advance of Christmas and keep them frozen until it's time to eat them. If they sit in my freezer for 7 days, ...
0
votes
2answers
30 views

How to stabilize soft nougat?

Which ways to stabilize soft nougat do you know? By stabilize I mean making it less sticky and preventing it from creeping. I emphasise, that I don't want to add nut flower into nougat, or make it ...
0
votes
1answer
50 views

Washing vegetables that I accidentally threw moldy tomato sauce on safe?

So I was frying some mushrooms and was gonna put tomato sauce/passata on it but I didn't realize it was moldy until I squeezed it out of the box and onto the mushrooms. I immediately put everything in ...
3
votes
1answer
30 views

Can I make this caramel the “usual” way instead of using golden syrup and condensed milk

I've been following this millionaire's shortbread recipe to make as a Christmas gift. In the second stage, the caramel recipe uses condensed milk and golden syrup instead of sugar and cream. For ...
3
votes
1answer
31 views

Guidance about using pith in marmalade

I've been looking at recipes for orange marmalade and some say "don't use the pith because it's too bitter" but the photos often show the peel and pith (the part just under the peel) in the final ...
2
votes
1answer
45 views

How can I process Hot Pepper without killing the spice (capsaicin)?

I am planning to make sauces using a local, very strong, Pepper called "Rocoto" which has 200 000 Scoville heat units. The problem is, unlike Habanero or Chili, the pepper itself is kind delicate, so ...
3
votes
2answers
72 views

How can I improve my chicken curry recipe?

So, I’ve been experimenting with making curry and drew upon various recipes I found online. The common threads that I found were the following: Using onions, garlic, and ginger as a base Using ...
1
vote
1answer
37 views

Can a cast-iron casserole be used for steaming?

I just got my first cast-iron cookware -- a 2.5qt casserole (similar to the Le Creuset ones, but a fair bit cheaper). I understand that cast-iron cookware has some caveats regarding cleaning and ...
2
votes
2answers
43 views

Can I liquify/blend caramelized onions?

I will be making sausage and want to include the flavour of caramelized onions. I have caramelized the onions but the pieces seem a bit large to be in sausage. I intend to add wine to the sausage as ...
0
votes
2answers
70 views

How to sharpen knife with chunk missing?

Is it better to grind off the whole blade or should I find someone to add metal and then sharpen it again?
1
vote
3answers
81 views

How to make wafer paper?

I would like to make wafer paper like it is used as basis for some Christmas cookies or as used in church (oblates). This seems to be too basic to be mentioned in usual recipes. Internet search ...
1
vote
1answer
44 views

Using Clotted Cream as Whipping Cream

Can I add normal milk or cream with a 30% fat content to clotted cream with a 58% fat content to make whipping cream? can clotted cream be whipped on its own? I want to decorate a cake.
2
votes
5answers
78 views

Cutting windows into a premade gingerbread

We have a gingerbread kit that we would like to add windows. What is the best way to cut into the hard gingerbread without breaking?
1
vote
1answer
70 views

Can I eat raw salmon I froze for a week on my home freezer?

The FDA standards say that raw salmon should be frozen at -20C for seven days before it's safe to eat. My freezer goes down to -25C. Salmon in my supermarket is considerably cheaper if it's not ...
0
votes
0answers
30 views

Why do my Gummies only set up sometimes?

I am making pectin based gummies and continue to have varied success. Some batches come out beautiful and others have the consistency of jelly. Is it possible i'm cooking it too long and the pectin ...
0
votes
1answer
41 views

what is the time difference by pounds to slow cook pork ribs?

I have to cook 6 racks (about 16lbs) of baby back ribs (packs of 3 from Costco). I can't find anything on the internet about how to adjust for time when cooking. I plan on a cooking temperature of ...
3
votes
0answers
45 views

Why do my Gnocchi get sticky?

I am having trouble getting my gnocchi to behave properly. I nailed the recipe a few years ago but haven't made any in between and now they turn out sticky after cooking. The dough behaves wonderfully....

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