0
votes
0answers
2 views

What is the risk of food poisoning when fermenting foods?

I've been making sourdough and kombucha for a while now, and the results are great. I've never taken any particular care with the utensils. I wash my hands before handling the SCOBY, and I use fresh ...
0
votes
0answers
15 views

Getting onion/garlic smell out of rice cooker

I used my rice cooker for rice with pork, onion and garlic. I washed it well twice but it still smells of pork and onion. It seems like the fat from the meat permeated the teflon (slightly scratched). ...
3
votes
0answers
22 views

Bread crust separated from interior

I'm an amateur baker, been making bread weekly for about 9 months now, working out of Ken Forkish's "Flour Water Salt Yeast" cookbook mostly. I had something happen to my bread this week that I would ...
2
votes
3answers
1k views

What pasta sauces can I make that don't include cheese? [on hold]

I've been making a fairly standard arrabbiata sauce for months, and I'd like to expand the number of sauces I can make. However, many of these recipes involve cheese and/or milk, but I'm sadly ...
1
vote
2answers
43 views

Vinegar Smell from Sourdough Starter

I am in the process of creating my sour-dough starter. I've been mixing in water and "strong bread flour" around a 1:1 ratio (100g of each, slightly more water to make the mixture wetter). The ...
2
votes
1answer
58 views

Freezing uncooked ‘chicken of the woods’

We found and foraged chicken of the woods. We cooked some and also froze some. We did not cook these mushrooms before freezing. Are they still edible?
0
votes
1answer
58 views

Why did my fondant tear?

I am having issues with my fondant tearing and cracking. I experimented a lot but didn't get the satisfactory results? What could be going wrong??? Am I using too much buttercream? Am I rolling out ...
0
votes
1answer
30 views

convection microwave that also broils

How do convection microwaves that also broil work? I am researching (SharpR1874 and Sharp R1881LSY) such ovens that boast a broil feature. One clearly states it has an element in the top, the other ...
1
vote
1answer
42 views

Raspberry jam consistency

I tried rspberry jam and packed in jars hot and canned. when I opened it for use, the top layer has the good jam like consistency and texture but when further layers were scooped they have a more ...
4
votes
2answers
682 views

Contamination implications of eating peanut butter with a spoon

Say I'm eating peanut butter out of a jar with a spoon, thus presumably transferring some of my saliva into the bottle. Some research indicates that this sort of double-dipping might be a health ...
2
votes
3answers
102 views

Why is Rum not affected by distillation like Vodka is?

Is this true: Distilled alcohol such as gin, vodka, scotch, whisky and rye are produced from fermentation and distillation of wheat, barely or rye. The distillation process separates the ...
2
votes
2answers
53 views

What does sourdough starter REALLY need?

I have one of these fancy french baking books that says that the sourdough needs to be feed with a 2:1:3 ratio of water, starter and flour. But a lot of videos I see online basically just pour a ...
2
votes
1answer
35 views

Removing burnt olive oil from an enamelled cast iron pan and a non-stick marble pan?

I was wondering what the best way to remove this burnt on olive oil is? These are both pretty new pans. I've heard of using an oven cleaner for the cast iron pan but I'm unsure if it will ruin the ...
0
votes
0answers
28 views

Frozen Salmon vacuum packed

I purchased Vac. packed frozen salmon. After defrosting I went to take it out of the package, when I touched a section of the meat it smooshed. Is this normal? There is also a very fishy odor, is ...
0
votes
0answers
48 views

should I buy iodized or non iodized salt? [duplicate]

I recently ran out of table salt for my salt shaker.I went and bought salt, but didn't know ,if I should choose iodized or non-iodized. I don't have any health or thyroid concerns,but I'm not really ...
2
votes
1answer
65 views

How do I tone down biryani that is too spicy?

I am making biryani and unfortunately, the chili is too much and I don't know how to tone down the spiciness of biryani. I want to tone down the chili. I found some solutions are given below to ...
4
votes
7answers
1k views

How do I boil/cook frozen vegetables to maintain nutrients?

There are already a few questions on cooked vegetables on Seasoned Advice. I want to know the best way to cook them straight from the freezer to maintain nutrients. I normally put lots of water in a ...
0
votes
1answer
64 views

apple crumble for pie

My church assembles apple pies for sale on a Monday. Crusts are made ahead and frozen. Crumbs are made on Friday and refrigerated. This year the crumbs have become lump, hard, and almost impossible ...
0
votes
1answer
64 views

how do you fix burnt gravy?

If you are making gravy and accidentally burn it,than how can you fix that burnt gravy?
0
votes
3answers
182 views

Should Rice be soaked before cooking?

Is it necessary to soak rice every time before cooking.What happens if you don't soak rice? Does it effect the taste after cooking? If soaking is necessary then, How much time is required to soak rice?...
2
votes
2answers
69 views

What property does rice flour add to a shortbread recipe?

I bought a book with recipes for shortbread as I wanted to try making my own shortbread. However, most unusually (given its general availability in shops), many of the recipes call for rice flour in ...
0
votes
2answers
46 views

Can I substitute powdered sugar or another for granulated in a cake recipe?

Ran out of granulated sugar for a cake recipe. Will XXX sugar or another be a good sub? I have brown, turbinado, splenda.... Thanks!
0
votes
1answer
51 views

preservative to use in falafel sauce

I have falafel sauce made of: dried red hot pepper fresh red bell pepper onion garlic lemon salt black pepper I want to sell this product in glass bottles or plastic containers. What kind of ...
0
votes
0answers
24 views

How can I cut onions without tearing? [duplicate]

Onions are good addition to many dishes for delicious taste, but cutting them can be frustrated when they make you "tears" all the time in your eyes. Does anyone know any tricks or tips to minimize ...
0
votes
1answer
50 views

When should or shouldn't you use pasta water? [duplicate]

Every sauced pasta dish recipe I ever read calls for using the water in which the pasta was cooked for the purpose of thickening the sauce, as the water contains a lot of starch which helps the pasta ...
1
vote
3answers
153 views

How to remove onions smell from hands?

Why does the smell of onions linger on your hands long after you have been cutting them? Even after washing your hands. I have heard that stainless steel remove odors from hands? Is it true?
3
votes
1answer
84 views

Picking through dried beans - many discoloured ones - moldy?

I was picking through some dried white beans and found a lot of discoloured ones, way more than usual. They smell fine. Does this mean that they are old (best before date is a long way away) or just ...
1
vote
6answers
201 views

Why does Anova sous vide tell me to cook salmon to unsafe temperatures

I started using the Anova Sous Vide as a means to cook more meals at home and so far I really like it. I wanted to try out some salmon so I did it with olive oil and tyme in a sealable bag using the ...
1
vote
3answers
66 views

How do I strain ginger powder to make ginger tea?

I was thinking maybe a coffee filter would work, but then it might not have enough time to fully brew the ginger. I don't know what other ways to filter are good. The powder is very fine-grained, and ...
1
vote
0answers
37 views

Can you eat Ganoderma Applanatum after using it as a tea? [on hold]

I've read in several places you want to eat as well as drink mushroom powders in order to get the full benefit of the mushroom. Can I eat the left overs of Ganoderma Applanatum (artist conk) for all ...
1
vote
1answer
64 views

What is the difference in taste between stock and broth? [duplicate]

I am under the impression that stock should not really taste like anything. It should smell nice and have a flavorful aroma, but the taste should be very neutral. The idea is that when you add stock ...
3
votes
1answer
55 views

Gluten free gumbo

I'd like to make a gluten free gumbo for some friends. Is it possible to make a dark roux with the right flavor with rice flour? Any other suggestions? I'd like something point and shoot, as I dont ...
-1
votes
0answers
22 views

How to keep berries fresh for longer? [duplicate]

I just bought fresh strawberries. How do i keep these berries fresh longer.Do strawberries need to be refrigerated?if yes, than how do these barriers remain fresh in refrigerator?
3
votes
1answer
59 views

Is skyr supposed to be fat free?

I’ve noticed a couple of brands of skyr popping up on store shelves but they’re all fat-free. I’ve had some and it’s not bad, but as someone who eats 6% yogurt I definitely found it lacking a certain ...
0
votes
2answers
75 views

How to use meat from bones when making stock

The scenario is that I am starting with very meaty chicken bones/carcass. I want to get the most out of my bones. I know that stock does not usually need very meaty bones, but doesn't suffer from it ...
1
vote
0answers
36 views

Aging cheese contaminates levain

I took my levain from the fridge, fed it and put it in the counter, besides a cheese which is aging. The levain pot had no lid and the cheese has a cloth mesh over it. One day later the levain did not ...
32
votes
5answers
11k views

Should pasta be started in cold or boiling water?

There are two main methods, either putting the strands into water already at boiling point, or putting them in cold water and then putting on the heat. Which method is the best to cook pasta? Does ...
7
votes
2answers
3k views

What happened to my soaked almonds?

I bought some packed almonds and soaked them in water for about 24 hours. I then removed the water with a sieve, cleaned the bowl and put the almonds back. I covered the bowl with a paper towel and ...
1
vote
1answer
46 views

Educated ways to simplify/substitute recipes

Sometimes I do not have enough time and miss out parts either substitute ingridients. My observation is that sometimes it's quite okay and sometimes awful because of unexpected pairings in the food ...
1
vote
1answer
43 views

I waited two hours before starting my slow-cooker. Will the food be safe to eat? [duplicate]

What I did: I browned some beef cubes and put them in the slow-cooker. I then added some spices (a lot of spices), tomato juice, olive oil and vinegar. For all kinds of reason, I waited a total of ...
0
votes
1answer
11 views

Pie Filling temperature [duplicate]

I made a large batch of strawberry rhubarb pie filling and apple pie filling. How long can it sit out on the counter and at what temperature has it spoiled?
1
vote
1answer
30 views

cooking time and cooking temperature

The recipe calls for my food to bake for 35 minutes at 425 degrees F, But if I have another dish baking at 325 degrees F, how long should I bake the first dish at the lower temperature so it will turn ...
1
vote
0answers
56 views

Help to identify this side dish: eggplant with mint and.. Yoghurt? [on hold]

Once I ate great food, eggplant baked with mint and.. Yoghurt? What is this?
0
votes
1answer
39 views

How long can I keep peanut powder?

I like putting peanut flavor in my sauces and wanted to make a big batch of crushed and pulverized peanuts. I was wondering how long I could keep these, before they went bad.
2
votes
2answers
82 views

Why do my cake gets hard after baking?

When trying to make marble cake, I guess I used the ingredients with correct proportion but when I take cake out, I found the cake hard. Following is the recipe I followed: 2 cups all-purpose flour,...
3
votes
2answers
64 views

Soup making - should I add extra water and boil off for flavour?

When making soup, my husband likes to add a lot of water then boil off for 30-45 mins to make it more concentrated. I prefer to add just enough water for consistentcy then gently simmer, thinking ...
1
vote
1answer
56 views

Help with raw shrimp color

I bought raw, red Argentina shrimp. In the fridge, I noticed the legs looked like they turned blackish-blue. Does this mean they went bad?
0
votes
0answers
40 views

Are canned, unsweetened elderberries supposed to smell like blue cheese?

I know someone who recently water bath canned some blended-up elderberries without added sugar (it should be noted that elderberries aren't sweet in the first place). We ate a jar of it that didn't ...
10
votes
2answers
2k views

Flour contaminated by raw pork juices

The pack of pork I bought was leaky, and some of the juices soaked into a pack of flour. I'm wondering whether the flour is still safe to cook with. What I'm thinking: The flour will be baked before ...
4
votes
2answers
354 views

Puff Pastry vs Pie Crust

I have been making the following pie dough for a while (with great results): https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html Recently I made some rough puff ...

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