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1
vote
2answers
35 views

Are cardamom husks edible?

I have a recipe for a South Indian "allspice" mixture that includes cardamom among other spices. One begins with whole spices, toasted, and in the end they are ground in a coffee or spice ...
-2
votes
1answer
30 views

Can you replicate grill or roasting on a stove?

I love fish and courgettes, tomatoe etc don’t in an oven. I’m gonna be on holiday in a third world country where people do not have ovens in their home and just usually use a stove of some sort. how ...
0
votes
2answers
22 views

to remove casing from sausages or not? [duplicate]

Is it best to remove sausage casing before cooking sausages or not? I don't see it mentioned in recipes, but have seen it done by people when cooking. Is this a matter of preference or is there any ...
0
votes
0answers
16 views

Trying to remember a roast belly pork recipe [closed]

My nan taught me this 30 years ago. I forgot though. The gist of it is: Mix diced belly pork with oil and soy Roast it Tip it all into a frying pan Fry, after a few minutes and quite suddenly, the ...
0
votes
1answer
38 views

Salt cured egg yolk storage life

Does anyone know long would salt cured salted egg yolks keep in the refrigerator? I've seen a few articles including this one https://practicalselfreliance.com/salt-cured-egg-yolks which notes that ...
0
votes
2answers
95 views

What do you get from boiling dough

I was wondering about what happens to bread dough under various cooking conditions. More explicitly: what do you get when you boil dough? I know baking gives you bread and frying gives you donuts. And ...
0
votes
1answer
38 views

cooking canned veggies in a Korean clay pot?

I just acquired a Korean clay pot. One of the first things I made was some celery and chicken. Both turned out great but the celery was esp great. Right now, I have a surplus of canned vegetables of ...
0
votes
2answers
63 views

Tofu cooking method

I ordered a delicious dish from our local Vietnamese restaurant. It came with tofu that was brownish on the outside but moist and softish but firm enough on the inside (see picture). Is anyone ...
0
votes
2answers
43 views

tomato-substitute for sausage and spaghetti squash? [closed]

I just got diagnosed with an autoimmune disorder and have to avoid both grains and tomatoes. I was wondering if there is a way to substitute tomatoes to create a nice sauce that would go well with ...
1
vote
2answers
80 views

How can I brew a stronger cocoa drink?

I read here and here that cocoa powder could be "brewed" like coffee for a cocoa-flavored coffee-like hot drink. Today I bought some cocoa powder and a reusable coffee filter cup, and I ...
0
votes
0answers
58 views

Can magnetic knife rack be unsafe for health in a long run? [closed]

I've tried to investigate (that's how we call googling nowadays) but I'm failing to find any traces of research whether magnetic knife racks are safe for human health in a long run. Though I was ...
2
votes
1answer
94 views

reheating leftover omelette on stove in pan without overdrying or making it too oily?

I am, probably, a beginner at cooking (can make a small variety of dishes well). Of late, I have been expanding my skill set and have been striving to reheat leftovers (no more than a day or two old) ...
1
vote
1answer
45 views

Will dry roasting a chuck come out tender?

I plan on dry roasting a beef chuck, I've only ever braised chuck before though. Is this cut suitable to a slow and low dry roast or will it come out tough? It's a 3 lbs roast, I'm thinking 300 ...
1
vote
1answer
72 views

Can you have straight up garlic oil?

Can you have straight up garlic oil or is it always garlic boiled in another oil so garlic oil always has another oil As it’s ingredient? Is there a reason why it always seems to be olive oil rather ...
0
votes
1answer
63 views

How much weight of a whole life chicken is a supermarket whole chicken?

If you buy a whole chicken in the supermarket it is defeathered, without head and feet and with the inner organs removed (sometimes you get some organs in a bag but I'm going to ignore that for this ...
0
votes
1answer
68 views

How to get good color steak without sous-vide

The internet is filled with videos and pictures of people using sous-vide and obtaining rosy, almost red steak "fibers". For the last couple of months, I've been making bone-in ribeyes by ...
1
vote
0answers
38 views

Make aquafabe from scratch - can the soaking water be used for cooking

I would like to make aquafaba from white beans. I am going to soak the dried beans for a couple of hours and then boil them, the remaining water should be aquafaba. I wonder if I need to change the ...
-1
votes
0answers
48 views

For scrubbing produce and shellfish, electric toothbrush or power scrubber?

I was injured in an accident, and can't brush my produce (namely potatoes, squashes) and bivalves (namely clams and mussels) manually. Which is better for scrubbing produce and bivalves – this ...
1
vote
1answer
47 views

Lamb half cook then recook next day

Is it safe to half cook a lamb roast and the recook the roast the next day?
0
votes
1answer
75 views

How can I clean chia seeds?

I'm wondering about how to properly clean chia seeds since they cannot be washed in water as other seeds. I've read that they need not to be washed, but then how to clean them?
-1
votes
0answers
53 views

Garlic oyster sauce broccoli [closed]

Every time I go to Asian restaurant or takeout and ask garlic oyster sauce broccoli they all make it similar, it tastes similar and looks similar. Even when I was in Finland and later in Australia it ...
1
vote
1answer
51 views

Best way - if any to “thin out” overly salty kimchi - already in jar

I made Kimchi and put it into glass jars, based on this recipe: https://www.feastingathome.com/how-to-make-kimchi/ I made it in 2 batches: 1 batch I accidentally put double the salt, but gave it an ...
2
votes
1answer
101 views

What cut of beef to use for Indian curries?

I am wondering what part/cut of the animal is best to make Indian/Pakistani dishes like curries, Biryani, fry etc. This post says Chuck steak. But wanted to get more opinions. Which cut of beef should ...
0
votes
1answer
111 views

What are these stones?

I am a fan of some YouTube channel, and back in 2018, he posted this video: Slav snacks - Slav party tutorial and I really want to try these foods because I'm an Asian. In timestamp 7:00, he shows off ...
0
votes
1answer
82 views

Mistakenly put KitchenAid spiralizer in the dishwasher

Mistakenly put KitchenAid spiralizer in the dishwasher, and now when you touch the main body the paint comes off on the hands. Is there any way to remedy this, and was the spiralizer damaged by this ...
0
votes
2answers
68 views

Hersey Cookies and Creame Treat

I am planning on making a cute little desert for my family that involves steam melting (putting the bars in a glass bowl under steam) hersheys Cookies and Cream chocolate bars and then pouring them in ...
1
vote
1answer
68 views

Why has my cold smoking stopped working?

I bought a cold smoke generator for a small meat smoker last year and the first go with 3 dry brined mackerel worked GREAT! But the next 4 attempts have FAILED. The meat has come out translucent and ...
14
votes
4answers
3k views

Reduce Sweetness in Fudge

I am currently living in an Asian culture where taste buds are apparently more delicate. Many first-time tasters of fudge almost gag due to the overwhelming sweetness of fudge. I have searched in vain ...
3
votes
2answers
90 views

How does invert sugar reduce crystallization in ice creams?

I have often read that invert sugar reduces crystallization in ice creams. But why would that be? Wouldn't dextrose/glucose also offer the same benefits that invert sugar offers?
-4
votes
1answer
61 views

Capsaicin Measurements

I want to make a wicked spicy dish that involves Capsaicin, and regular chicken wings. I did the research to find two answers. "Capsaicin at the right amount can kill you" and "No ...
4
votes
1answer
445 views

How to make a good tasting pepper cream sauce without using premade fabricated stuff

When I buy a premade pepper cream sauce at the grocery store it tastes good enough. It is peppery, creamy and salty. But when I try to make this myself I can't get it to taste at least neutral salty ...
1
vote
2answers
110 views

What's this brush for a reuseable stainless steel mesh coffee drip filter?

I saw this on Amazon. What does this brush do?
37
votes
7answers
8k views

Does water “go bad” in this sense?

I have an electric water boiler in the kitchen. I put fresh tap water into it, boil it up, and use it for my coffee. Then, an hour later, I go back and press the button again and have it re-boil the ...
7
votes
2answers
2k views

Why are my Rucola and Lettuce washed in ice-water?

I bought rucola and lettuce at the grocery store today and on the packaging is said in Dutch Drie keer gewassen in ijswater which translates to washed three times in ice-water. Is there a reason why ...
7
votes
4answers
855 views

Why remove the vegetables from vegetable stock? [duplicate]

Most meat stock is based on boiling bones, so it's not hard to imagine why you'd want to remove the bones before using the stock. Vegetable stock, on the other hand, is broadly similar to the mirepoix ...
9
votes
4answers
130 views

Removing long-term residue from teflon

Over time, teflon manages to become coated by polymerised oils, similarly to the intentional seasoning on an iron pan. This tends to make the pan just too sticky for such as fried eggs. I have tried ...
0
votes
0answers
71 views

Why do I get constipated after eating Canadian Pop-tarts but not American pop-tarts? [closed]

I have noticed that I can eat 400 grams of American Pop-tarts and be totally fine, but when I eat 400 grams of Canadian pop-tarts, I get constipated. What is different about Canadian pop-tarts that ...
5
votes
2answers
1k views

safety of using chamotte stone from hardware supplies store for baking

Should I be concerned about heavy metal poisoning when I use said chamotte stone in an electric home oven? The dough would be placed directly on the hot stone. I didn't want to buy a dedicated Baking ...
2
votes
3answers
159 views

Large milk dough for pizza; doesn't seem to knead at all

So I set out to make pizza dough, with these ingredients: 1.25 cups whole wheat flour + 3.75 cups refined flour(5 cups total; around 750g) 1 cup water + 1 cup milk 1 tsp active dry yeast 10 tsp olive ...
0
votes
1answer
122 views

Using both whipped egg whites and egg yolks vs whipped egg whites only?

Would you get more leavening if you used both whipped egg whites and egg yolks and folded them into a batter (pancake batter,for example)compared to using whipped egg whites only, and would it make a ...
1
vote
1answer
94 views

How to preserve a spread in a jar

I am starting a business making a vegan chocolate spread. It is beginning as a small, family run operation, in a hired industrial kitchen. We are stuck on how to 'treat' the spread when getting to the ...
2
votes
1answer
134 views

What exactly is a boozy preserved egg and how are they made?

On page 431 of Fuchsia Dunlop's The Food Of Sichuan there is a sort of vague description of a boozy preserved egg (zaodon, 糟蛋) but I'm having trouble finding any more detail on how they are made. This ...
12
votes
1answer
7k views

Is it safe to add garlic powder to sesame oil?

I am making a Korean BBQ meat marinade sauce that requires 0.5 teaspoon of garlic powder and 1 teaspoon of sesame oil. I read that garlic combined with oil causes botulism. However, cannot find ...
2
votes
1answer
133 views

How long will powdered turmeric last?

I have found a transparent plastic bag of 300g of powdered turmeric in the back of a cupboard, bought in Mauritius in 2011, with a best before date of December 2013. The bag is still airtight, and the ...
0
votes
0answers
11 views

Would this asparagus be safe to eat? [migrated]

I discovered what looks like asparagus growing in my backyard. I had cut these down around 3-4 weeks ago (they were fairly tall "wispy" bushes then, with a lot of small red fruits hanging ...
2
votes
1answer
173 views

Weird residue left on pan

When I cook this particular sauce in this particular pan it leaves this weird red (slightly purplish) reside that doesn’t wash off with soap but does come out in oil. The ingredients in the sauce are “...
2
votes
1answer
99 views

Cork-like flavour in “tasteless” Xanthan Gum

I recently discovered xanthan gum and bought a jar to try this amazing thickener for myself. When opening the jar I however noticed a slightly "corked" smell to the powder itself. I made a ...
3
votes
1answer
213 views

Is it safe to cook pancakes on a copper surface?

I've read a lot about copper cookware and how it's useful for heat management and its non-stick qualities, as long as it is tinned. But after watching this video showing a Korean restaurant preparing ...
0
votes
1answer
89 views

Achieving viscosity when making cocoa spread, without butter or coconut oil, with colza oil, without nuts

I've found several recipes to make cocoa spread (meaning without nuts of any kind), but none really satisfy what I'm looking for. I've tested a combination of chocolate, usually 50% cocoa cocoa ...
8
votes
2answers
1k views

Can I make lemon curd more sour/tart after it's cooked?

I prepared a batch of lemon curd using an unfamiliar recipe and it just doesn't have what I'm looking for in terms of tartness and lemon flavor. I'd hate to waste it, so I'm thinking of zesting and ...

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