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votes
1answer
26 views

Can I leave flour to autolyse for long period of time?

So, as many people in lockdown I wanted to bake a sourdough bread. I received a starter from a friend that I keep in my fridge. I took the starter out of the fridge, fed it, and mixed the flour and ...
1
vote
1answer
17 views

Keeping oil spray nozzle from clogging

I intend to use an oil sprayer to deposit a thin layer of oil on a cast iron pan before cooking (crepes, omelettes..). The idea from using my own oil sprayer is to avoid the ingredients (lecithin, ...
0
votes
0answers
27 views

Dinner recipe with a lot of texture [closed]

we're having our grandmother over to stay with us in a few days and I want to make a meal that will make her want to eat a lot. She's been unable to taste and smell for well over a year now (there are ...
2
votes
1answer
47 views

What purpose does adding oil/butter to thin pancake batter serve?

While I understand that adding melted butter or oil to thick, American-style pancakes improves the texture/crumb of the pancake, I have been wondering what the impact is on thin pancakes. Here are ...
0
votes
0answers
44 views

Are there unwanted effects to simmering vegetables for days? [duplicate]

Simply put, will continuously simmering vegetables for days, even up to a week or two, in a perpetual stock lead to unexpected or unwanted results? Since even the longest stock recipes I know don't ...
6
votes
1answer
80 views

Why does refined coconut oil make cookies chewy?

I've made this recipe for Chewy Vegan Tahini Chocolate Chip Cookies and they are indeed chewy and delicious. I never used refined coconut oil before so I did some research. I saw a lot of recipes ...
1
vote
1answer
65 views

How to get good design on marble cake?

Any pointer on how to get different marble cake patterns or zebra cake patterns?
0
votes
1answer
79 views

Why am I failing to sharpen my WÜSTHOF Classic Ikon 8" Cook's Knife, on my Shapton Glass Stone 1000 Grit 5mm?

Please see this video clip with sound. What's my grandpa flubbing? What can he improve? If you know how to upload that .mp4 here to spare readers from clicking a link, please don't hesitate to edit ...
0
votes
0answers
26 views

Frozen pizza has been in fridge for 2 days, is it still safe to eat? [duplicate]

Frozen pizza has been in fridge for 2 days, is it still safe to eat
0
votes
2answers
84 views

How can I tell an eggplant is not bitter and very seedy?

Aubergines / Eggplants are sometimes bitter or particularly seedy. Since this is at the market or supermarket, we can look at it, smell it and carefully touch it, but not poke mushy indentations in it ...
1
vote
1answer
84 views

Ways for success on cast iron crepe pans without cooking spray

I get good results making crepes on non-stick pans. It's quite easy to flip a crepe, but it's hard to get the surface to be golden. The color remains closer to white, as you see in the picture above. ...
1
vote
0answers
44 views

Pink curing salt turned yellow - safe to use?

I have a bag of pink curing salt (Prague powder / instacure) #1 that has been in a cupboard since November 2019. It has been stored in its original packaging: a zip-lock style bag, which I have opened ...
31
votes
5answers
5k views

Why is a roux necessary?

A classic bechamel sauce is a roux and milk. Why can’t I just add the flour directly to the milk and cook till thickened, stirring vigorously to keep it from clumping?
0
votes
0answers
75 views

Help?! 2nd thoughts on oven purchase - no non-fan option! [duplicate]

It occurs to me I’ve never actually bought an oven before! After a fair bit of deliberation I found a Westinghouse in our price range that seems to have good reviews. So we bought it yesterday. Only ...
0
votes
1answer
32 views

In what recipes can I use a thick coconut milk kefir? [closed]

Kefir has been a big part of my life since childhood because it's a staple item in my birth country and commonly consummed in my house growing up. So when I found out I can make it home with relative ...
0
votes
0answers
45 views

Flavor profile of Cheesecake Factory's Pork Belly Sliders [closed]

I'm trying to recreate the pork belly sliders that Cheesecake Factory used to have? Does anyone know of either a (free) copycat recipe, or at least remember roughly what was in them? (I mean in terms ...
2
votes
2answers
62 views

Burnt corneal in my wood pellet (Uuni) pizza oven

I use plenty of corn meal when transferring my pizza dough into my Uuni pizza oven. But I find when I making multiple pizzas in a row that the later ones start to have a chemical taste on the bottom ...
11
votes
2answers
2k views

Keeping meat dry after salting it

One of the tips I always get about cooking is seasoning meat before I put it in the pan for a sear, but one of the other tips I get is to keep the meat dry so it can actually brown and develop a crust....
-3
votes
0answers
47 views

Inspiration for a cooking calendar - national holidays and traditional treats [closed]

I am looking for a resource exploring international traditional cuisines in relation to respective local/national holidays. Examples: Panakam - Ram Navami - India - April 21st Pud - Christmas - ...
2
votes
3answers
105 views

How to improve contact between non-flat pan and stovetop

I have a slightly concave steel paella pan, but I want it to get a nice even heat from my flat glass top stove. Has anyone had and solved this problem? First thought is to try to use some aluminum ...
1
vote
1answer
107 views

Difference between Welsh rabbit and beer cheese dip

When I have looked at recipes for Welsh rabbit (rarebit), and beer cheese dip / soup, they seem very similar. Does one make a decent substitute for the other?
0
votes
0answers
47 views

How do you purge freshwater mussels?

I got some freshwater mussels (I don't know what the name is in English) from the beach. They are brownish with two little white dots on the bottom, or can be yellowish. See the picture below. I didn'...
23
votes
5answers
5k views

How do I get better at tasting?

I think this question might be borderline off-topic. I am open to suggestions for making it fit the SA format better Many drinks (coffee, whisk(e)y, wine) are more enjoyable once one can discern the ...
19
votes
1answer
3k views

What are the advantages of seasoned cast iron vs enameled cast iron?

I have a 10" Lodge skillet that I enjoy using, but would like a larger (~15") version for using stove top, on my BBQ (gas weber and big green egg), and in the oven as a large roasting pan. I'...
1
vote
1answer
130 views

Do eggs have to be very fresh for baking?

Assuming an egg is old but still good (not rotten or otherwise detrimental to health compared to a fresh egg): Does it make a difference whether I use this egg or a freshly laid one in baking?
1
vote
2answers
99 views

How to make potato wheel not stick to mold

I used a spiralizer on a potato and wrapped it tightly around the outside of a metal ring mold. When I deep fry it, it sticks to the mold, even after using non-stick spray. I am going for something ...
1
vote
1answer
92 views

How can I keep extra virgin olive oil cool and usable, while it's hot in the summer and when the fridge solidifies the oil?

I've read Gut by Guilia Enders. It says that extra virgin olive oil cleans your heart vessels and has other beneficial effects. The oil binds free radicals in your body. But the oil doesn't wait to ...
0
votes
1answer
62 views

Swapping sugar for something less calorie dense but keeping the volume

I have a friend who bakes for me. I suggested that we swap sugar for Stevia or something even less calorie dense. She's worried, though, that since the volume of the sugar is different, the banana ...
0
votes
0answers
22 views

Health check on Leafy Tea Kombucha SCOBY

I am trying to make kombucha using the SCOBY I have with a mix of Darjeeling tea. Following is the content of it 10 tea-spoon black leafy Darjeeling 2 tea-spoon green leafy Darjeeling I could see ...
-1
votes
0answers
47 views

How long can I keep a frozen catered meal past use by date? [duplicate]

I have a couple of frozen catered meals, which were made in a professional catering facility. The meals include things like pasta, chicken curry etc. As they were made in a professional facility, the ...
0
votes
1answer
44 views

Can yeast leaven cornmeal? [duplicate]

Can yeast leaven cornmeal? If not, why? The lack of gluten?
2
votes
1answer
94 views

Why do small things taste better than big things?

Small berries have more flavor than large berries, small scallops have more flavor than large scallops, cherry tomatoes have more flavor than beefsteak tomatoes. I can't think of any cases where the ...
-1
votes
2answers
48 views

Can I soak fresh mushrooms in water, like how Hong Kong chefs soak dried mushrooms in water?

Some time ago, I dined at Celestial Court Chinese Restaurant at Sheraton Hong Kong Hotel & Towers, Kowloon, Hong Kong. I loved their mushroom soup (冬菇湯). I asked their chef for advice, and he said ...
-1
votes
0answers
23 views

Can you make Chinese mushroom soup (冬菇湯) without meat like pork ribs?

Some time ago on a business trip, I dined at 魚樂一番 in Hung Hom in Hong Kong and had their 冬菇蟲草花響螺花膠湯. I asked their waiters how to make this at home. They replied it's impossible to do so without Fish ...
0
votes
1answer
29 views

What happens if I use fresh mushrooms to make vegetarian Chinese mushroom soup (冬菇湯)?

What changes if I use fresh mushrooms, rather than dried, to make Chinese mushroom soup (冬菇湯)? I'll be shunning meat. Note that unlike Western mushroom soups, mushrooms aren't blended in Chinese soups....
1
vote
1answer
49 views

What species is Chinese dried mushrooms (冬菇)?

I don't speak any Chinese, but I asked some Hong Kong vendors and they wrote down "冬菇" for me. Some websites call these Shiitake Mushrooms, but is this correct? I know they're dried, but ...
0
votes
1answer
62 views

Should raisins be washed before eating?

I saw someone washing raisins before serving them in a bowl. I had never seen that before. Just wondering if raisins need to be washed before eating.
0
votes
1answer
29 views

Building pressure chamber for fizzy fruit - PVC safety

I'm building a pressure chamber with some basic brass plumbing parts and a cylinder of CO2. The goal here is to infuse fruit with CO2. I'm aware of the various safety aspects to consider since the ...
0
votes
1answer
24 views

Is it possible to use puree in a siphon whip?

does someone have experience with putting puree in a siphon whip, to achieve a fluffier texture? Does it work?
0
votes
1answer
36 views

How long can french buttercream last in the fridge/freezer?

French buttercream contains egg yolks that have been cooked via hot liquid sugar water. How long can I safely store this in an airtight container at 0
3
votes
1answer
58 views

Botulism in oil packed foods

We hear all about botulism in garlic oil and the needed preventive measures. Is this only true of garlic or is it just more common. For example I make a oil packed fish (oil, salt onions, jalapeño, ...
0
votes
2answers
57 views

What are some easy methods to cook a top blade steak without stock or wine?

I would like to ask about cooking a top blade steak. I am currently out of stock and wine, and am curious about slow cooking it in an oven, although not really familiar with slow cooking. Any input ...
0
votes
1answer
41 views

dilonghi 7 qt stand mixer

I have a DeLonghi 7 qt. stand mixer that I believe is now manufactured by Kenwood in America. I would love to make pasta but the attachment is no longer available. Can I use those made by KitchenAid? ...
1
vote
0answers
50 views

How are commercially dried cranberries dried?

I'm trying to clarify how exactly commercially available dried cranberries, like craisins, are dried. I'm specifically trying to research the topic to understand the processes involved, in order to ...
9
votes
1answer
962 views

Do plastic cutting boards harbor more bacteria than wood boards?

I've heard on numerous occasions that plastic cutting boards harbor more bacteria than wooden cutting boards. I use a large wooden cutting board often, but recently I've been finding it heavy and it ...
1
vote
0answers
55 views

What spices go well with pineapple? [closed]

I like to prep fresh pineapple in a kilner jar so that I can have it on my morning porridge. I steam it with some spices and a little rum, but I have yet to hit 'nirvana' with the aroma combinations. ...
0
votes
4answers
122 views

What are some effective tips for cooking bacon in the microwave?

I typically cook my bacon in the oven or stove top. A relative of mine saw me do this and recommended using the microwave instead. I have two questions on this: Is this food safe--does using a ...
1
vote
1answer
47 views

Is double fermented kefir safe to eat?

I have a bottle of store bought, commercially produced kefir that seems to have undergone a second fermentation in my fridge. It's normally tart and thick, but it's changed to really tart and even ...
1
vote
1answer
39 views

When to add salt to dosa batter?

Just wondering when you add salt to dosa batter? I guess it depends on where you live (eg climate) - for example I live in not hot nor cold city, and I would generally add salt after fermentation. I ...
0
votes
0answers
42 views

How to reduce/remove smell when cooking salmon fin soup?

I usually use simple recipes for salmon fin soup (tomato soup + salmon fin with some seasoning mostly). It tastes good but the smell of salmon fin is not. What should I do to reduce or remove the ...

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