All Questions
27,096
questions
0
votes
1
answer
6
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Do foods rich in antioxidants prevent avocado guacamole from turning brown?
My guacamole (diced tomatos, onion, garlic and avocado) often turns brown.
I have read that the brown color on avocados is caused by oxidation.
In other words, exposure to the air turns avocado flesh ...
0
votes
0
answers
20
views
Fry and steam - which first?
Consider potato OR pork cubes of 1-2cm size. I find both delicious when they have steamed inside but a brown crisp outside. I achieve that by frying(in 5mm oil) them but use a lid for a part of the ...
- 399
1
vote
1
answer
62
views
How do I stop potatoes falling apart in a long-cook?
Every time I make a stew or curry, either on the hob or in a slow cooker, the time needed for the potatoes is much shorter than the overall time for the stew.
Adding potatoes part-way through is not a ...
- 29.9k
0
votes
0
answers
27
views
Marscapone vs cream cheese- lessen sugar?
I am making cheese danish and love marscapone. Do I lessen the sugar because of marscapone’s sweeter taste? Is added salt necessary- or flour for sturdiness as suggested in another article? Thanks!!!
0
votes
0
answers
41
views
My dough is messed up
Followed two different pizza dough recipes before even getting to letting them rose I know something was wrong. Felt like too dry, dense and not at all sticky. We used bread flour. Warmed the water ...
- 1
1
vote
2
answers
73
views
Superfine Grinder for table salt
I would like to use salt that is ground to a very fine / small grain size.
What do I look for in a grinder to achieve this? Is there a grain size?
I have seen coffee grinders, but their grain output ...
- 163
0
votes
1
answer
35
views
Refrigerate Cookie Filling with heavy whipping cream?
Is it necessary to refrigerate cookies that have been filled with icing of heavy whipping cream, butter, and milk chocolate chips?
- 1
3
votes
5
answers
705
views
What is the laziest way to clean pyrex baking pans or avoid the process with chicken?
I like baked chicken, but I do not like cleaning wee dots of baked-on splatter from borosilicate glass dish corners .. what alternatives exist which minimize my cleaning labor here?
I'm aware of ...
- 131
0
votes
0
answers
43
views
Why do lentils turn gray in the fridge? [duplicate]
After cooking brown lentils, they come out in their usual light brown color. But after one day of refrigeration, they turn this color of gray. This has happened every time I save leftover lentils. Why ...
1
vote
1
answer
47
views
Yeastless Rusk in breading for deep frying
I recently bought a load of yeastless rusk for sausagemaking purposes (if you're unsure what yeastless rusk is, I purchased it here, where you can see a photo and brief description). It came in a much ...
- 458
0
votes
0
answers
89
views
+50
Could it be possible to make lactose free yogurt with just baking soda and possibly a pH meter?
Yogurt is known to have lactose consuming bacteria (lactic acid bacteria/LAB), which consume lactose, break it down to glucose and galactose and produce lactic acid from the glucose and release the ...
2
votes
2
answers
129
views
How long can you store simple syrup?
I have a 2:1 (2 parts sugar, 1 part water) simple syrup by mass that I use for cocktails. How long can this last? Or, in other words: when should I discard it? In one bar I know they would discard the ...
- 123
0
votes
0
answers
46
views
Will freezing homemade brownies affect the texture and taste?
I have recently frozen two cakes and then served to positive feedback.
I'm wondering if the same would be true for chocolate brownies, as well as blondies.
I'm considering making them tomorrow (...
- 2,021
0
votes
0
answers
45
views
How long can frozen vegetables be left at room temperature? [duplicate]
I grabbed my (raw) frozen vegetables out of the freezer to bring to work, and realized upon arriving at work that they are still on the counter at home. I am hoping that I can cook them immediately ...
- 113
0
votes
2
answers
134
views
White Mold on Apple Cider Vinegar, Salvagable?
I have been trying to make homemade vinegar for the past few months. I have successfully made apple cider vinegar, grape vinegar, pomegranate vinegar and so on.
I recently put a new batch of apple ...
- 3
2
votes
0
answers
74
views
How can I remove the oil from my homemade nut milk?
I am trying to use a homemade nut milk (made from blending nuts and water then squeezing through a cheesecloth) as the liquid base for makgeolli (a fermented rice wine). I do not want to the nut oils ...
- 21
1
vote
1
answer
116
views
Why does a “caramelising” stew dish cook so dramatically different in two different pots?
I have a pork rib dish that is essentially pork in water with sugar and fish sauce. The water evaporates and the pork eventually cooks coated in a sweet-savoury sauce. The dish is finished when most ...
- 111
0
votes
1
answer
161
views
Cooking steak......safe or not?
Is this safe.....or not safe?
I was cooking steaks in a pan for a few friends. I plate one for my friend Leo and drop it in front of him at the table. Approximately 10-15 minutes later he brings it ...
7
votes
5
answers
3k
views
How can I alter this brownie recipe to make it chewier and more moist?
I started with the original recipe on the back of the All Bran box:
2/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup cocoa powder
2 eggs
1 cup sugar
1/2 cup Kellogg's® All-Bran® Buds cereal
1 ...
- 141
7
votes
1
answer
590
views
Yield of construction gingerbread
I'm making a custom gingerbread house this year. I've just finished a cardboard template so can work out the surface area. And I'm aiming for 4mm thick, so I know my target volume. But I can't find ...
- 43.8k
5
votes
0
answers
151
views
Can Yudane method be used when making cookie dough?
Can Yudane method be used to make cookies more chewy and moist? Assuming the cookie dough is a recipe that is made with some amount of milk and other enrichments like egg yolk, butter etc.
EDIT: I'm ...
- 461
2
votes
1
answer
99
views
vegan meringue substitute without aquafaba for cake
I'm trying to make a cake that requires a meringue mixed into the cake, but without the egg. Unfortunately I'm allergic to chickpeas, so I can't use the standard aquafaba substitute. I usually ...
- 173
3
votes
1
answer
236
views
Emulsifying starchy vegetables
What is the general process of emulsification of starchy vegetables, pumpkin and squash in particular, into shiny and oily pasta sauces?
My first attempt was:
Pressure-cook the flesh (until soft ...
- 403
0
votes
0
answers
93
views
Black inside of egg shell
After cracking an egg open, I saw that the inside of the shell is grey/black. It looks like it has been burned. Is this mold?
0
votes
1
answer
90
views
Safety of letting cooked food go cold [duplicate]
How safe is it eat cooked food, which is served hot, after it’s been sat at room temperature for, say, up to an hour? (Usually uncovered, unless there are any obvious insects flying around.)
Does the ...
- 944
3
votes
1
answer
387
views
Coffee in mug making buzzing noise
My mug of coffee this morning was buzzing with a sound like electric interference, sounded like something straight out of Twin Peaks. Went on for 15 minutes. Normal black coffee, 190F in a ceramic ...
- 131
1
vote
1
answer
122
views
Which of these has less impact on the structure of bread dough - wheat bran or oat bran?
I wanted to switch to some type of bran in my white bread because my first attempt I tried adding oat flour (3 oz of the total 16oz flour), but it came out a bit heavy and chewy and didn't rise much ...
- 461
14
votes
2
answers
3k
views
Cocoa vs cacao pâte vs 100% dark chocolate
Background
I've been reading Pierre Hermé's Macaron cookbook, and his recipe for bitter chocolate macarons calls for "cacao pâte (or dark chocolate 100% cocoa)". I (naiively) thought that ...
- 242
1
vote
2
answers
140
views
Butternut, spaghetti, or acorn squash, which is the best substitute for pumpkin in pumpkin pie?
I want to try making a pumpkin pie for Christmas (hopefully third time's the charm) but I might not find a pumpkin before then, so I might use a squash instead. Which squash is best for pie out of ...
- 9
7
votes
1
answer
3k
views
What does it mean for a liquid to "crack"?
I'm looking at a recipe for condensed milk, and a couple of the steps say the following:
Do not stir once the mix starts to simmer otherwise it can crack and crystalize.
if there are sugary bits ...
- 706
0
votes
1
answer
86
views
Extending shelf life of canned tomatoes [duplicate]
A, If I had canned diced tomatoes in store bought tins that had expiration date approaching, could I open them and re-can them in glass jars in a pressure canner?
B, or should I make sauce first out ...
0
votes
1
answer
84
views
Room temp batter for cheese cake?
Does the cheese cake batter have to be at room temp before cooking? I’m using batter I saved in the fridge and just didn’t want cracks if I put it in before it was room temp.
4
votes
1
answer
793
views
What is the main additive that makes spices stick to potato chips?
While experimenting with homemade potato chips, I found a lot of recipes that suggest using lime or oil as a coating for applying spices. But I noticed that many supermarket chips seem to have a ...
- 53
1
vote
1
answer
93
views
Oat yogurt is lacking the right creamy structure
I've been on a journey of trying to develop a recipe for home made oat yoghurt.
my current recipe is as follows:
blend 80g rolled oats with 400g water
heat to 80c and add N1 amylase
let it rest for ...
- 125
-2
votes
2
answers
623
views
How to infuse starch into potato?
So, I dont have Russet potatoes, which seem to be the holy grail for making potato chips. However, I noticed that they are chosen for their high quantity of starch (and form), so i want way to infuse ...
- 53
10
votes
3
answers
3k
views
How do they get double cream to have a higher fat content than heavy cream?
I have always wondered how farmers in Britain make it so their cows produce cream with 48% butterfat whereas farmers in the USA only get their cows to produce cream with 36% butterfat. What is done ...
- 103
1
vote
0
answers
91
views
How to figure how many whistles to put in a pressure cooker? [duplicate]
Being from nepal where pressure cookers are the norms, it is tough for me to determine if something has been cooked "properly" or not.
Mainly, I cook rice, beans (peas etc) and cereals.
How ...
- 11
1
vote
2
answers
160
views
How to best fry burger patties/ cutlets?
I have a long standing question: If I prepare burger patties or similar cutlets and I follow the 10 min 70°C rule (which obviously is motivated by hygienic reasons) then the patties inevitable become ...
0
votes
0
answers
65
views
Reason for poor result with steak [duplicate]
We recently dined at an upscale winery for supper and we both ordered a medium rare New York strip loin. Unfortunately, both our steaks were tough and dry. The visual seemed to be spot on, nice and ...
- 1,049
0
votes
1
answer
81
views
Will melted chocolate stick to cupcake papers?
I plan to use mini cupcake papers in a mini cupcake pan. Then I will add fruit and/ or nuts. Then, pour melted chocolate to fill the paper. My question, once set in the fridge, will the paper stick to ...
- 1
2
votes
1
answer
200
views
Why did my twice-baked potatoes turn to goo?
I made twice-baked potatoes, using the NYT recipe*, but without measuring it precisely. The potato filling was creamy and mounded up to twice each potato half's height when I put it in the oven. By ...
- 61.4k
1
vote
0
answers
90
views
Is there any trick to cleaning up after grating frozen butter?
I grated frozen butter for the first time today, to make a streusel topping. It worked much faster than my usual method of cubing and cutting in. However the cleanup felt wrong.
I used a paper towel ...
- 558
0
votes
1
answer
273
views
After the first 30 minutes of water thawing my 20 pound turkey, I discovered water had leaked into the wrapper. What can I do to save it?
I had my 20 pound turkey defrosting for two days in the refrigerator and just began the cold water thaw. After 30 minutes I came back to change out the water and discovered water had leaked into the ...
- 1
2
votes
1
answer
181
views
Is there an official name for the pasta in between carbonara and cacio e pepe?
Traditionally, the four pastas of Rome are carbonara, cacio e pepe, alla gricia, and amatriciana.
You get alla gricia from a cacio e pepe by adding guanciale (pork jowl), and adding egg on top of that ...
- 3,518
7
votes
2
answers
2k
views
Is there a device for separating the sediment from home made wine?
I'm thinking of a device that will probably look something like the image in this answer, a tube with a valve at the bottom. Then we could let the bottom sediment out, then collect the clean wine, and ...
- 183
0
votes
1
answer
207
views
Temperature to bake/warm up a pumpkin pie that isnt frozen
Temperature to cook/warm up a store bought pumpkin pie that is not frozen.
1
vote
2
answers
117
views
How much onion/garlic/ginger power can I add in 1kg of broiler chicken?
Because of bachelor life and storage issues, I must use onion, ginger, and garlic in powder form.
However, I am failing to find the correct amount I should add to 1 kg of poultry chicken.
What is the ...
- 849
1
vote
1
answer
113
views
Does applying meat juices to roasts make them more moist?
I have always accepted without much skepticism the idea that applying meat juices to roasts makes them more moist. In particular basting joints is commonly advocated as a way to "preserve ...
- 859
0
votes
1
answer
83
views
I made a triple batch of plain cookies and realized I had added too much sugar..hard, crisp and very sweet. Can I make a sort of cake ball with it?
I made a triple batch of plain cookies and realized I had added too much sugar...thin, hard and very sweet. Can I make a sort of cake ball with the crumbs?
0
votes
1
answer
60
views
Storing a brined turkey [duplicate]
Is it safe to cook a brined turkey 5 days after taking it out of the bridge if it has been refrigerated the whole time?
