All Questions

0
votes
0answers
3 views

What's the secret to pan-searing a steak with regard to oil's smoking point?

Lately I've been trying my best to learn how to pan-sear a steak at home and the main takeaways I've gathered from my research and distilling tips from the likes of Gordon Ramsay, Jamie Oliver etc. ...
0
votes
1answer
13 views

Help identifying squash

Hi, everyone – – I’m wondering if I could get some help identifying this type of squash. I grew it in my garden, and the plant seedling was marked as a pattypan squash, which it’s obviously not! The ...
1
vote
1answer
14 views

Canning for couple of days to one week of low acidic cooked food without pressure canning?

I would like can low acidic cooked food like vegetables or meat (chicken) to use with in couple of days to one week during summer vacations. I dont have pressure canner so, can I do it using Hot ...
0
votes
0answers
37 views

Beans should not be served with potatoes?

Huffington Post writes: Potatoes conflict with digestion of the beans, so avoid eating them in the same meal. Is this true? I couldn't find any reliable source.
1
vote
0answers
12 views

Bread Cooktime Calculator

A similarly-titled question here does not answer mine. Is there any way to calculate bread cooktimes by taking approximate dimensions, cook time, and perhaps other factors, such as thermal mass of ...
0
votes
1answer
48 views

Which kind of mortar and pestle replaces a blender?

I can't stand the noise, and even just the idea, of a blender in my kitchen. I want to keep things more natural (less plastic) and waste free (less products). So I was looking into getting a mortar ...
1
vote
0answers
16 views

Recipe for Caramelized Goat Cheese Balls without Breading?

I was recently at a restaurant where I was served fried balls of goat cheese. They were white, oily, very slightly browned, and appeared to be without any breading. Sweet on the outside. Very soft and ...
2
votes
0answers
15 views

Can I safely mix beef tallow and canola oil in a tabletop fryer with a submersible element?

I'm working on Belgium-style frites at home and would like to get as close as possible to the traditional recipe. I know that they would traditionally be double fried in beef-tallow, but I have a ...
8
votes
3answers
913 views

I need help with pasta

I have to make a pasta bake for 20 people take it to the meeting 6 hours before it will be reheated for dinner. How do I stop all the sauce from being absorbed and the pasta going soggy.
2
votes
0answers
42 views

How to tell if Koji rice is bad?

I have some store bought Cold Mountain brand Koji rice. On the container it says it keeps in the fridge for "6-12 months". I've had it for about 8 months, but can detect no change from when I bought ...
2
votes
0answers
37 views

Ganache alternative for “Nanaimo bars”

I'm making Nanaimo bars for my coworkers. Some of them don't like chocolate, so I'm going to make a second, terribly non-traditional batch with different flavours (I'm thinking maple syrup is the ...
1
vote
2answers
104 views

What am I doing wrong when cooking meat?

I've been baking some meat(either lamb chops or boneless beef - not sure of cut). I coat in oil, rub some salt on and them immediately oven for 30 minutes at about 150f. Apparently the oven is ...
1
vote
2answers
60 views

Is it important to let meat sit in oil before grilling/baking?

You should put oil on your meat to prevent it drying out. Does it make a difference if you coat then cook straight away or leave coated for a while, if so how long should you keep it for?
2
votes
0answers
34 views

can paprika or other dried spice be substituted for red bell peppers?

Can paprika or other dry spice can be substituted for red bell peppers? This recipe call for 1/2 medium red bell pepper, but a child will not eat the red peppers and I am hoping that using a dried ...
3
votes
0answers
54 views

Fastest way to peel 2 dozen bananas?

The bananas do not need to stay whole. Halves and quarters are fine Surely kitchen professionals have come up with a way (Note: apparently, banana peels are edible. I found an example of someone ...
1
vote
0answers
38 views

How many grams of almonds are in a tsp of almond extract?

How many grams of almonds are in a tsp of almond extract? Looking for equivalency or concentration rations for almonds to almond extract.
2
votes
1answer
49 views

Would freezing ruin an emulsified broth like tonkotsu?

I've developed something of an obsession with ramen lately. Tonkotsu ramen has a pork broth base, which is made with blanched pork bones left at a rolling boil for around 12 hours. Its creamy texture ...
0
votes
0answers
47 views

Looking for unflavored gelatin and citric acid

I am looking for unflavored gelatin and citric acid products from legitimate companies. I am aware of the Knox brand, but, unfortunately, it is packaged and processed in a facility containing peanuts ...
5
votes
0answers
48 views

How to whip up a small quantity of Italian meringue?

Sometimes, I want to make a recipe (or train one) that involves Italian meringue, but I find it very difficult to whip one up when using small quantities of egg whites. I find it very hard to whip ...
1
vote
0answers
94 views

Is it safe to eat hard boiled eggs after washing with peroxide and cold water?

I read that washing eggs with cold water will draw bacteria from the outer shell inward the egg. Are hard boiled eggs made with eggs washed with peroxide and rinsed with cold water before cooking ...
2
votes
2answers
97 views

what are these darker stains in radish?

We have some radish that have these darker areas in the flesh. Currently, we are on the island of Malta where food ingredients are very low quality in general, so anything out of the ordinary ...
2
votes
0answers
59 views

Ought dried WHITE fungus have black specks and dark areas?

Please see beneath. My grandma bought these dried white fungus at Sunny Supermarket in Toronto, Canada. But are those black specks and dark areas harmless? When she bought them, she didn't notice ...
6
votes
2answers
101 views

Why would the exterior of a cake cook and not the interior?

I attempted to make the blueberry corn cake from "All About Cake" by Christina Tosi, and for both layers, the top of the cake got rock solid and started to collapse down, but the inside of the cake ...
2
votes
1answer
51 views

Beef suet in fridge [duplicate]

How long is beef suet good in fridge? Does it make any difference if I store it as a whole or chopped into pieces? EDIT: This is suet, not tallow, which can even be left outside the fridge for 1 ...
1
vote
1answer
58 views

Sourdough starter with milk vs just using regular starter and adding milk separately?

How much of a difference would it make to the final product and which one would be the better choice for any enriched sourdough breads/pastries/cakes etc? And by "regular starter" I mean the normal ...
3
votes
0answers
52 views

Induction surface started making a barely noticeable high-pitch whining noise, even when it is not in use, is this dangerous?

We have been using a 4-slot Amica induction surface for 4 years now, and it started making a barely noticeable high-pitch whining noise, even when it is not in use. Is this dangerous? Can aging ...
0
votes
1answer
60 views

How long does it take a hot oven to become cold [on hold]

The recipe calls for a cold oven and I something baking in the oven on 450. How long will it take to for it to be cold again?
-1
votes
1answer
54 views

Chicken Breast expiration [duplicate]

If I buy raw chicken breasts from nofrils on June 21 and expiration date says June 23 can I cook it on June 23 and eat the left overs the next day? Would that make the chicken okay to eat still, or ...
3
votes
1answer
110 views

How to barbecue an egg?

I recently discovered that eggs are outstanding in front country hiking: inexpensive nutritious richer flavour than boiled cooks in 10 minutes just add salt. The only problem is that they explode! ...
6
votes
2answers
109 views

Why does water always boil over when steaming shrimp?

Normally, with some typical amount of water, when steaming vegetables my steamer never boils over. However, when I steam shrimp, it seems like no matter how low I keep the heat or how little water I ...
1
vote
1answer
65 views

Why does meat coated in oil cook better than meat not coated in oil?

I recently oven cooked some meat. Half was coated in oil the other half not. Other than that they had salt and no other ingredients. After cooking for about an hour I found the one coated in oil ...
1
vote
1answer
49 views

How to prevent crust forming during frying, baking and grilling?

I do not like the crust that forms on the surface of meat when frying, baking and grilling. It seems to me this is caused by oil being on the surface of the meat. In the case of baking and grilling ...
3
votes
1answer
42 views

Why did my mango pickle become bitter?

I dried the mango in sunlight, heated the oil and slightly roasted all masala before grinding it. Now the problem is that masala taste bitter. How can I fix it? The masala I used includes salt, rye ...
-1
votes
2answers
45 views

Problems with frying chicken…coating doesnt stick, and coating doesnt get crispy [duplicate]

Ive been trying to fry chicken in oil, but im running into issues with the coating. Ive tried using a pre-made coating mix and flour. I coat the chicken in egg (which is supposed to help the coating ...
2
votes
1answer
81 views

Is iodized salt unsuitable for baking bread?

I've heard it said that iodized salt produces an acrid flavor when heated to high temperatures, such as for baking. Is there any truth to this?
-2
votes
1answer
45 views

Can milk chocolate plus cocoa powder substitute for dark chocolate?

I just got a smoking deal on milk chocolate and bought a bunch. However, I tend to like a darker chocolate flavor in my baking. I would like try to use the milk chocolate plus some cocoa powder (and ...
1
vote
2answers
104 views

Is my Anchor Hocking Oven Basics glass measuring cup inaccurate?

For measuring I usually use my red plastic Betty Crocker cups. While rearranging some dishes, I noticed the 1 cup line on the 2 cup Anchor H one looked off - greater than one cup. I poured one cup ...
0
votes
0answers
71 views

has anyone tried scrambling whites, then stirring in yolks?

I'm obviously not near my kitchen... I was reading on lifehacker about cornstarch in scrambled eggs, then some of their other articles on scrambled eggs, and I was thinking that the thing I miss ...
2
votes
1answer
60 views

Can I turn skimmed into whole milk?

Usually, we use milk with 1.5% fat. Occasionally, I need whole milk for a recipe. Can I somehow "enrich" the skimmed milk so that I have more or less whole milk?
0
votes
0answers
38 views

Dumpling cooked and frozen

Can I cook a dumpling and freeze? What is the best method to reheat? These dumplings are fried/steamed in butter and water. Thank you
0
votes
0answers
43 views

Soft cheese at 75 degrees

Recieved an overnight delivery of soft cheese. One cheese was not under the ice pack and is at 75 degrees, is it still good to eat?
2
votes
4answers
186 views

What makes rice wet?

Recently I've been making rice, but my rice is always a bit moister than I'd like. Normally it is visibly wet and somewhat sticky. My normal recipe is: Add a lot of water to a pan. Bring water to ...
17
votes
2answers
3k views

Does squid ink pasta bleed?

Will the black color from squid ink spaghetti bleed onto other ingredients? I was recently given a package of squid ink spaghetti. I haven't used it before and I want to try something creative. I ...
4
votes
2answers
121 views

Dietary Fiber with Crunchy Texture

I'm looking for a dietary fiber or a mix of dietary fibers (and other ingredients which act like dietary fibers such as sugar alcohols) with really low (even zero) food calories that I can create a ...
1
vote
5answers
88 views

What would be a good sub for pineapple, any other fruit or veggie for a strawberry pineapple mint salsa

I need to sub pineapple with something else, im highly allergic to it.
5
votes
2answers
181 views

What's a pan and what's a pot?

In Dutch, we have just one word for pots and pans, which happens to be "pan", so I was surprised to learn about the word "pot". I learned that pans are for frying, which is why they are shallow and ...
1
vote
0answers
30 views

How to handle mango puree going stale in mousse

I made a mango mousse cake using the recipe here: https://www.womanscribbles.net/mango-mousse-cake/ Turned out nice, but after two days the mango puree was tasting stale. How can i counter this?
10
votes
1answer
111 views

How long can chocolate be held at temper?

I just got a chocolate melter and have held some tempered pure chocolate (Lindt Excellence 90%) for a day at 33C. I intend to make up 3 or 4 truffles, a few times a week. What’s occurred to me is ...
1
vote
2answers
101 views

How to stop frozen bananas making everything else in the freezer taste like banana?

I freeze peeled bananas for making ice cream. I triple bag them in three Ziploc bags. This works fine. However, apparently they are making other things in the freezer taste like bananas. Apart from ...
1
vote
1answer
89 views

Need help I made this recipe and I doubled the recipe and it looked dry

I need help to fit these batches I already rolled them up can I go ahead fix it. what can I do to fix these batches so it doesn't crumble and look dry. i have I included the recipe I used. Like I said ...

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