All Questions

Filter by
Sorted by
Tagged with
1
vote
0answers
25 views

Do gas cooktops result in more greasy residue than induction?

I have a problem with greasy residue (the bane of my existence) in my kitchen. It builds up pretty quickly on most surfaces close to the cooktop, makes dust stick, and is a horrible tedium to clean up....
0
votes
1answer
36 views

Are stockpots in the refrigerated section of the supermarket?

Will mass-produced stockpots be found in the refrigerated section of the supermarket or in the section where stock cubes are?
0
votes
1answer
65 views

Why are halal carts so much more prevalent in nyc than taco carts? [closed]

I expressed surprise to a friend that halal carts are so prevalent in nyc, whereas taco carts seem nearly non-existent, and he confidently told me that this is due to the halal foods being easier to ...
3
votes
2answers
850 views

How to make whipped cream just like in a canister?

I see that people make it with a blender or a whisker, but how to reproduce the texture in canisters? Maybe with a soda maker?
1
vote
0answers
38 views

How should I store spare royal icing?

After making a gingerbread house yesterday, we have some leftover royal icing (I only made 1 egg's worth, but it was still too much). How should this be stored for a few days? While dried royal icing ...
5
votes
2answers
146 views

How to massage an octopus?

This is definitely one of the weirder questions I've asked, but is there any easy way to massage an octopus? I recently watched the movie "Jiro Dreams of Sushi" and in that movie they show ...
1
vote
0answers
65 views

Is there any way to chop vegetables quickly without using a knife? [duplicate]

I sometimes need to have chopped, or more specifically, shredded vegetables for coleslaw or other similar dishes. Usually I use a knife, but it can be time consuming. I have tried using using food ...
2
votes
2answers
74 views

Loaf Cakes Always Sink in The Centre

Every time I bake something in a loaf pan, the centre doesn’t cook and the loaf sinks - badly. The edges are well cooked. This happens on more than one recipe: Lemon Loaf, Banana Loaf, etc. But ...
0
votes
0answers
68 views

Does old Brie become unsafe to eat or just smell bad and have off-flavors? [closed]

I have found recently that Brie I've not finished and left in the fridge for a few weeks gets a distincly flat, dryish, ochre-colored rind (instead of the soft, pillowy white) and the edges of the ...
3
votes
0answers
52 views

Can a prebaked cheesecake be baked again inside a cake batter

I want to attempt to make a Christmas Piecaken. One of the layers I want to put a 7” cheesecake inside a 10” springform pan and pour red velvet cake batter around it. Will the cheesecake hold up ...
2
votes
1answer
141 views

Was "organic" food talked about in the 90s?

I watched the movie Spencer last night and it is about Princess Diana of the UK. There is a chef listing off parts of a menu and he often refers to "organic" food such as organic carrots etc....
12
votes
7answers
3k views

How can I make a really gingery cookie?

I have tried various ginger cookie recipes over the years, for gingersnaps, gingerbread cookies, pfeffernusse, and most recently pepparkakor. I never find the cookies to be spicy enough—I assume, not ...
8
votes
2answers
238 views

How should I crack an egg?

I know how to crack an egg, but is there empirical evidence as to the best way to crack an egg? With best I'm referring to a method of cracking eggs that has the lowest chance of egg shells ending up ...
2
votes
2answers
111 views

Trapped pockted of flour in dough

As you cann in this picture those little dot on the dough are pockets of flour. It only happenes when I pre shape and put in the fridge. 1.why does it happen? 2. How can I avoid it when proofing ...
18
votes
1answer
2k views

Can I (or should I) re-roughen the interior of a ceramic mortar?

I have a ceramic mortar & pestle, approximately 10 cm across, that I use primarily for grinding whole spices. When I bought it about 15 years ago, only the exterior of the mortar (and a small ...
2
votes
1answer
84 views

tempering meats: good or bad? [duplicate]

I’ve read Meat (by Pat LaFrieda) and watched Thomas Keller (e.g. Masterclass episode) address this topic from two different, conflicting perspectives. Pat says no, barring frozen meat, tempering meat ...
4
votes
2answers
75 views

Basic Muffin Formula Range/Percentage

I regularly bake bread but have just started baking muffins once a week. While I am enjoying following recipes, I enjoy experimenting and was wondering if there are basic baker's percentages or a ...
8
votes
2answers
2k views

Is it okay to wash your hands in the kitchen sink washwater (with the dishes)?

Is it okay to wash your hands in the same dishwater that you are using to wash the dishes? In other words, Can someone use the kitchen sink filled with soapy dishwater to wash hands after using the ...
0
votes
1answer
117 views

Can I make Turkish delight without refined sugar and cornstarch?

I'm trying to make Turkish delight with apple juice concentrate and tapioca starch instead of refined sugar and cornstarch. However, I haven't been able to get the consistency for two times, it ...
2
votes
1answer
153 views

Frozen dinners extremely dry after reheating

Frozen dinners become extremely dry after reheating them, so much so that I choke on them while eating. Why could this possibly happen, and how can I avoid it? I store them in the freezer (newish ...
-1
votes
0answers
72 views

In what recipes & ways can a lacto vegetarian leverage such an App based Bluetooth Thermometer targeted to meat/ grill users? [closed]

In what recipes & ways can a lacto vegetarian leverage such an App based Bluetooth Thermometer targeted to meat/ grill users? Yeah I get its overkill, but I am curious how the geek in me could ...
3
votes
2answers
218 views

Isn't "bone broth" just broth? [duplicate]

Over the last couple of years I've started hearing a lot about "bone broth." But bones and water are where all broth comes from, right? Is there a specific type of broth that's "bone ...
5
votes
2answers
1k views

Evening out oven's on/off cycling?

Will adding something like a pizza stone even out the high and low of an oven's cycling of switching the element off and on? Is it something anyone else cares about?
3
votes
3answers
116 views

What's a good lactose-free substitute for heavy cream when baking?

I've got a friend who's lactose intolerant but loves making bread. I want to give her one of my favorite bread recipes (a milk bread recipe that I use as a base for a lot of things), but it uses heavy ...
5
votes
1answer
128 views

How can I prevent reductions from turning into molasses?

Last night I attempted to make a reduced sauce out of equal parts soy sauce, mirin, sake, and sugar. I let it simmer in a saucepan over medium-low heat until it got to a mildly viscous consistency ...
3
votes
3answers
172 views

What are Maggi noodles and what's a good bulk substitute?

I've discovered a taste for Maggi 2-minute noodle masala. Throw the noodles and spices in boiling water, stir, wait a couple minutes. Tada! But all that packaging. I generally eat 2 packets at once, ...
4
votes
1answer
221 views

Steam pudding in square bowl

Emergency steam pudding q. Is there a reason I couldn't use a square dish to steam a pudding in the oven (St John's steamed lemon pudding specifically)? Like, is the round bowl shape a structural ...
26
votes
1answer
3k views

What are the names and purposes of these six kitchen knives?

My longtime neighbor had this collection of six GONON-GIRONDE high-carbon steel knives that she inherited from her mother. I thought that they were incredible, and must be wonderful to use. Sadly she ...
0
votes
0answers
51 views

Why is my gas oven tripping the circuit breaker? [migrated]

My gas oven is 5 years old. The circuit breaker is brand new. The problem has been happening on and off for the last month.
5
votes
1answer
414 views

Why won't my whipped cream (with extras) stiffen up?

I wanted to spice up my whip cream so I used this recipe: 1 c. heavy cream, chilled 1/2 c. Packed light brown sugar 1/8 t salt 1/2 c. sour cream 2 t. bourbon I chilled the mixing bowl, mixed the ...
0
votes
4answers
125 views

Can an ordinary meat thermometer with a cable probe accurately measure oven temperature?

As above really, or is a specific air temperature probe really needed?
1
vote
3answers
125 views

How to make a keto-vegan pancake or cake based on almond flour?

My partner is keto for health reasons, and I am vegan for moral reasons. We both want to eat the same meal, and not have me spend yet another hour and a half in the kitchen. But it is near impossible ...
1
vote
0answers
63 views

Should the "Convection Roast" setting be used for a prime rib roast?

Looking to cook a Prime Rib Roast in my new convection oven. I understand that the "Convection Roast" setting alternates between the convection heating element and the broiler, and is ...
3
votes
1answer
636 views

Freezing blue cheese

I've been told you can freeze blue cheese. I would like to freeze some for Christmas Day, in one month's time. What would be the best way to prepare/wrap it and then thaw it to best preserve its ...
15
votes
6answers
3k views

I’m doubling lemon juice in a no-bake pie recipe to make it extra sour. What can I add to make it less goopy?

Every year my partner makes a lemon pie, and every year her guests want it to be more sour than the last. Last year we put in way more lemon juice than the recipe called for, but it came out a goopy ...
1
vote
3answers
113 views

Best way to preserve guanciale (or other cured meats) in the fridge

I have a 1.2 KG piece of guanciale currently still vacuum sealed. It will take a few months to eat so, once opened, what should it be wrapped it in to maximize it's lifespan in the fridge? Are the ...
1
vote
1answer
97 views

Mushroom mousse(-ish) that takes well moderate heat

I am trying to come up with some kind of mousse, based on mushrooms, to be put on top of slices of potatoes just out of the deep-fryer. One of the main difficulties I'm facing is that my attempts tend ...
0
votes
1answer
119 views

Is there any gourmet rice cooking method where you don’t rinse the rice?

I’m curious if there’s any culinary tradition that chooses not to rinse rice because of a desired outcome.
3
votes
2answers
141 views

Why does pickling liquid need to first be boiled? (or does it)

In every recipe I have seen, brine in various combinations of ~50% acid, ~%50% other liquid + spices is always first brought to a boil before pouring over whatever it is we're pickling. Curious why, ...
0
votes
2answers
73 views

Roast Turkey - rinse or not? [duplicate]

I usually use the roasting bag for the turkey. I always rinse & pat dry before baking, but I read a recipe in a grocery store magazine that said not to rinse it; just pat it dry. Seems to go ...
-4
votes
1answer
121 views

Why do TV/YouTube chefs/cooks always pretend as if everything is "simple" and "easy" and "quick" when it actually isn't? [closed]

They have 18 different bowls with ingredients and a commercial-grade kitchen set up in advance. Then they spend a long time with lots of steps and manual labor to produce some food. And they call it &...
1
vote
0answers
78 views

How can I adapt this cheesecake recipe so that it doesn’t crack?

Below is the family cheesecake recipe. It’s perfect, except for the crack that always happens during one of the cooling steps. I’ve tried almost everything. Water baths, eliminating the flour/...
0
votes
0answers
104 views

Is this pumpkin with black growth safe to eat?

My wife cut open a pumpkin that she was intending to make a pie out of, but she found a blackish growth in the guts. As you can see from the image, the discoloration is localized to the "guts&...
24
votes
2answers
4k views

What is the most humane way to kill crayfish at home?

Signal crayfish are an invasive species in the UK. They are also really tasty and catching them can be a fun picnic activity for adults and children. A recent study has found that they, along with ...
5
votes
1answer
367 views

Is it harmful to heat a whetstone?

I am cooking a pressed apple terrine (a derived version of this one from Raymond Blanc) where I need a weight to put on the apples during cooking. Problem is, the only weight fitting I have that fits ...
1
vote
0answers
90 views

Can you leave a cooked ham in cooking water overnight and then bake the next day?

I usually boil and bake my hams. As there is a great deal to do on Christmas day, I'd like to prep as much as possible the day before. Would it be possible to boil the ham and leave it in the cooking ...
2
votes
1answer
108 views

Can I pre-smoke a brisket safely?

For Thanksgiving, I was planning on slow-cooking a brisket in a smoker. However, I have learned somewhat last minute that instead of my family coming to my place for dinner, I will be going to their ...
4
votes
1answer
2k views

Is this coffee maker safe to use?

I pulled down my bialetti Moka to make some coffee and found it like this: Is the coffee maker safe to use? Does it need cleaning? How should I clean it?
3
votes
4answers
175 views

Ensuring dry-brined turkey process is safe

I put my 22lb turkey in the fridge to start thawing last Tuesday in the evening. I took it out today and spatchcocked it and salted it all over with an herb/salt mixture and popped it back in the ...
0
votes
1answer
46 views

Fix acorn squash that I baked too long, now too dry

I baked some acorn squash too long, and now it is a bit too dry, not juicy. If I mash the squash, what might I add to improve it?

15 30 50 per page
1
2 3 4 5
507