All Questions
26,024
questions
0
votes
0
answers
19
views
Can I cut a precooked lasagna in half before cooking to give to a friend or should I cook it first [closed]
Can I cut a non-cooked lasagna in half to share with friend or should I cook first then cut in half?
2
votes
1
answer
184
views
How would I manipulate this recipe (or another) to make Jäger Bomb flavoured macarons?
It's my brother's birthday and he loves Jägermeister so was thinking of making Jäger Bomb flavoured macarons. Red Bull flavoured pastry and Jäger flavoured cream.
I saw this recipe: https://www....
- 123
5
votes
2
answers
1k
views
Adding baking powder to wet instead of dry didn't work. Why not?
I was making some banana bread. I didn't have any self-raising flour so made my own by adding baking powder (BP).
An unfortunate senior moment saw me add the BP to the wet ingredients instead of ...
- 441
0
votes
0
answers
70
views
Why did the juice start coming out of the jar as soon as I lifted them out of the water? [closed]
I was lifting the wire rack out of the canner and as soon as I had it out the tomato juice starts coming out of the jars from under the lids.
0
votes
1
answer
43
views
Shelf life of homemade kombucha vinegar
How long does homemade kombucha vinegar last on the shelf (non refrigerated)? Or are there signs to tell it’s gone bad beyond the it smells bad?
- 2,097
2
votes
0
answers
92
views
how to bake with nutella without burning it?
I saw another user ask this but it was 5 years ago and I cannot figure out how to DM. Dear user Layna, if you see this, I require your expertise!
I want to make rolls with Nutella filling. like ...
2
votes
1
answer
64
views
Seer torshi (pickled garlic) with metal lids dissolved in the vinegar
So I pickled a lot of garlic 8 years ago, but being a novice, did not know the metallic lids would dissolve due to the vinegar.
The garlic is whole, still in its husks, and I was wondering if it were ...
- 179
0
votes
1
answer
44
views
Kumquat jam turned dark brown
My first time making kumquat jam, I don't know what I did wrong but the jam looked dark brown while it was still in the pot. Please help.
0
votes
1
answer
85
views
My jars sealed, cold packed raw chicken quarts, but canner ran dry towards the end. Can I reprocess within 24 hrs when my new canner arrives?
They are bone-in chicken parts, and the jiggler never stopped jiggling. Raw cold packed quart jars. Realized the canner was dry upon removing the lid. They are still sealed 6 hrs in. I need a new ...
- 1
24
votes
4
answers
5k
views
What do American chefs mean by "Red pepper flakes"? [duplicate]
I see the term "Red pepper flakes" used often by American chefs, but to the European mind this term is very confusing. It could mean flaked and dried:
Red chilli (e.g. Kashmiri, Birds Eye ...
- 3,651
1
vote
2
answers
91
views
What kinds of stains are these and how do I remove them?
I recently bought an All-Clad D3 4qt sauce pan. I've used it exactly twice. I boiled water with the pot filled 2/3rd to 3/4ths of water and then once it was boiling I boiled spaghetti noodles in it ...
- 288
1
vote
1
answer
75
views
Frying olive oil is bad for your health, but cooking with it in an oven? [closed]
Always heard that olive oil is bad for frying food (mostly for health reason), so it's better to use other type of oil to cook, but what about of using olive oil to cook in an oven? it would be the ...
- 175
2
votes
2
answers
81
views
How much free space do sous vide items need in a water bath?
When placing food items in my sous vide bath, often the pouches will rest on the bottom of the bath or against the sides of the container.
I've also seen dedicated sous vide magnets used for attaching ...
- 3,651
1
vote
3
answers
125
views
Why do recipies require cooking meat with other ingredients? because of Maillard Reaction?
I saw a lot of recipes asking for cooking meat with other ingredients such as onions. I thought the reason behind it was that the amino acid in the meat can work with sugar in other ingredients to ...
- 111
1
vote
1
answer
113
views
Do electric tea kettles make chlorinated water taste worse than microwaving it?
At work I frequently brew my own coffee. I use a "coffee cone," which works very easily when you pour boiling water over the grounds - coffee simply drips through the filter.
I am not ...
- 251
1
vote
2
answers
67
views
Why do the whipped egg white and syrup for my sorbet not combine?
For some fruit sorbet recipes, eg lemon sorbet, the recipe has three fundamental components:
a syrup (maybe cooked with lemon zest etc)
the juice of your fruit
whipped egg whites
It is simple: ...
- 11
1
vote
1
answer
74
views
Why are the tops of my sponge cakes tough and cracking?
My sponge cake has a layer on the top of the cake that is cracking and can be peeled off the cake. I have tried beating the mixture for a longer period.
- 119
0
votes
0
answers
136
views
"Americans refrigerate milk and Europeans don't"? [closed]
Ask for a glass of milk in an American home, and your host will likely pull an ice-cold gallon out of the fridge. But if you do the same in a European country, you’ll probably receive a room-...
- 1
8
votes
2
answers
3k
views
When to put a dry cloth over an electric rice cooker?
I have bought a (roughly five litre volume) electric rice cooker that looks like this:
Notice the small hole at the top lid, that I suppose is for letting out steam.
During cooking, is it ever needed ...
0
votes
0
answers
38
views
Can I seal ball jars after they have been filled & refrigerated? [duplicate]
I made plum jam 1 week ago, put it all in ball jars, & placed them in the refrigerator. Can I now seal those jars in a water bath for future use?
23
votes
5
answers
4k
views
Why is Diamond Crystal most usually recommended for kosher salt?
In a number of recipes, I see Diamond Crystal recommended as the kosher salt to use.
Where I live, only Morton's is available.
Is there some superior quality to Diamond Crystal kosher salt that I ...
- 1,808
0
votes
0
answers
112
views
Do they ACTUALLY throw out food all the time in USA restaurants? [closed]
In various documentaries and other kinds of media, there has been a recurring theme: some guy who has opted to "live homeless" with no job or income shows some other guy and the camera man ...
2
votes
2
answers
145
views
What's the optimal temperature to dry cheese using oven or dehydrator?
I want to make a dried cheese powder to use as seasoning and, if possible, extend shelf life and reduce weight.
I don't have a freeze dryer so I'll need to use air for that. Problem with using ...
- 1,592
0
votes
0
answers
12
views
Light exterior pomegranates and white arils [migrated]
I have a 10 year old pomegranate huge bush. The fruits are quite large, but only produce white arils. The exterior is quite light compared to the store purchased fruits. Strange, there are smaller ...
1
vote
1
answer
76
views
Best mixer for large amounts of scone dough
Which is the best mixer to use for large quantities of scone dough? I've researched Spiral mixers and they seem like the best option perhaps. I usually mix everything by hand but I'd like to scale my ...
- 13
3
votes
1
answer
284
views
Cooking (not baking) adjustments for altitude
I currently live at altitude (5,280 ft/1609 m), but I grew up and learned to cook at sea level, so my recipes are written with sea level temperatures and cooking times in mind. This isn't particularly ...
3
votes
1
answer
68
views
Is quickly soaking beans or dhal etc. equivalent to an overnight soak?
If a recipe calls for beans etc. to be soaked overnight, it is seemingly possible to recreate this process quickly. One method advocated would be to rinse the beans, add to copious amounts of water ...
- 3,651
-2
votes
0
answers
71
views
Why coat macadamia nuts with butter? [closed]
Unfortunately I can't add other details, it is a question based on things I heard, but they are not written anywhere. The entire question is in the title.
- 201
0
votes
1
answer
65
views
Can I save flour dredge used for raw chicken for a later batch? [duplicate]
What if I have like 50 pieces of chicken and I only fry 25 but I have 25 left would it be ok to use the same flour considering it’s the same batch of chicken
- 1
0
votes
0
answers
19
views
How long will blanched tomatoes last in a cool area? [duplicate]
I ran out of time, while I was blanching tomatoes to can. Right now I have them in pots in a cool room. I blanched them yesterday, and am planning on processing them today. Are they safe to can or ...
25
votes
9
answers
8k
views
How to dispose large amount of wet sugar?
I semi- regularly make my own dried, aged meat. As the first step, I keep it for 24-48 hours in sugar. Sugar sucks water out beautifully and when I'm done with it, it's dripping wet.
So I have 10kg of ...
- 1,592
5
votes
2
answers
2k
views
Do stocks made with less water lack the same flavor as a stock made with lots of water?
I am interested in knowing whether there is a difference in flavor between a stock made in a small pot, with just enough room to cover the ingredients, vs a large pot with the same amount of ...
- 481
9
votes
1
answer
1k
views
Can I add thick cream to whipping cream to increase fat content and make the whipped cream more stable?
In the UK we have double cream which has about 42% fat and whips up beautifully so that its quite stable and can be piped on top of cupcakes and in between cake layers without being squeezed out by ...
- 91
6
votes
2
answers
265
views
Is a polypropylene container safe for sous vide use?
I have recently purchased a 10 litre semi-opaque (grey) plastic container which appears to be ideal for sous vide cooking. It was sold as food grade, freezer & microwave safe, and has all the ...
- 3,651
3
votes
2
answers
349
views
Do modern food stores have a code for "this package of ham was from a bad pig"?
I have noticed that sometimes, something like a package of ham slices will be heavily rebated. You can buy several at once for a much smaller price than usual. Even though the product is normally ...
- 31
14
votes
2
answers
3k
views
For smash burger patties, are you supposed to wait until the meat releases from the pan before you flip it?
This is what I've read about stainless steel pans:
You are supposed to preheat the pan up to the Leidenfrost point (379 ℉ / 193 ℃).
You can test that the pan has reached the Leidenfrost point by ...
- 524
1
vote
0
answers
89
views
How much is the flavour of a BIR curry affected by the aluminium pans used in takeaway restaurant cooking?
BIR (British Indian Restaurant) cooking is a specific method used by takeaway restaurants to quickly cook curries using precooked ingredients. Typically, spices are fried in oil, ginger and garlic ...
- 3,651
1
vote
0
answers
48
views
Only fluffy waffles always stick
I have the Salter Deep Fill XL waffle iron and it has served me very well with this recipe:
100ml milk
100g self raising flour (Doves Farm gluten free, in my case)
1 large egg
1tsp vanilla extract
...
- 1,087
0
votes
1
answer
47
views
Sifted rye flour bread why is syrup needed
There is a tasty recipe for bread "rågsiktskakor" with sifted rye flour, butter, milk, syrup, yeast and spices.
I am wondering why syrup is needed, is the sugar in the milk not enough for ...
- 205
6
votes
2
answers
142
views
Do duck eggs require extra safety precautions?
The answer to a recent question on the Law Stack Exchange ("Is it illegal to sell duck eggs in Austria?") establishes that fresh duck eggs are (or were) illegal to sell in Austria without a ...
- 386
5
votes
1
answer
111
views
When whipping cream, what is “custard-like consistency”?
I have a 1934 Borden pamphlet with a recipe for Frozen Egg Nog. The directions say to “whip [½ cup whipping] cream to custard-like consistency” before folding it into the mixture as the final step.
...
- 738
6
votes
2
answers
1k
views
Preserving beef stock concentrate
I've been looking for the most convenient way to preserve stock at room temperature. It seems that Bovril preserves just containing a 14% of salt, while every powdered product contains 50% of salt. I ...
- 61
17
votes
1
answer
3k
views
Why do metal utensils scrape teflon pans more than wooden?
It is said metal utensils scrape teflon coated non-stick pans and should not be used on them. All sources I found say just that. But when my metal utensil doesn't have sharp edges and I am not ...
- 281
0
votes
0
answers
37
views
Levain Ratio x Sour
I always used the 1:2:2 ratio in preparing the dough, of course, it always gets sourer.
I have doubts about some proportions that I have found in some books, but I cannot find the explanation of why.
...
- 101
7
votes
1
answer
553
views
This dal makhani recipe has two water discard steps. Any idea why?
I’m following the dal makhani recipe by Dishoom in London.
The recipe has two steps where the water the lentils are in is discarded and replaced with fresh water.
The first is the water the lentils ...
- 171
7
votes
2
answers
2k
views
Could overfrying and/or undersimmering the Spanish rice have caused it to develop a cardboard-like taste and a pungent odour?
Growing up, my mother always made me one of my favourite treats, which was arroz Guizado, or Spanish fried rice. It was the only kind I had ever tasted up until I was around eleven or twelve. When I ...
- 285
0
votes
1
answer
106
views
I need to bake frozen breakfast bowls in an oven because I will not have access to an microwave. How long should they bake & at what temp.?
I need to bake frozen breakfast bowls in an oven because I will not have access to a microwave. They will be in pyrex bowls. How long should they bake and at what temperature? They can be thawed ...
0
votes
0
answers
38
views
forgot to put sealed jars in canning bath [duplicate]
I made blueberry jam last night. I heard some of the jars pop then in the morning I realized that I never put them in the hot bath. What should I do now?
- 1
0
votes
0
answers
43
views
How do you determine the Scoville units of a salsa made with 3 kinds of peppers? [duplicate]
Do you add each Scoville unit of each and the grand total is your answer or add each Scoville unit and divide the grand total by 3?
Example Jalapeno 2,500 SHU + Serrano 10,000 SHU +Arbol 15,000 =27,...
0
votes
0
answers
37
views
Buying Milk Kefir Grains - Always dehydrated?
When buying milk kefir grains online, should I expect them to always be dehydrated? Or is it possible to buy hydrated ones online? It seems the rehydrating process can take a while so I wonder if I ...
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