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1answer
29 views

Can my freezer be too cold?

The FDA recommends a freezer temperature of 0ºF (-18ºC). Warmer temperatures risk bacterial growth and quality problems. But what are the reasons not to set the freezer colder? My Bosch freezer can be ...
0
votes
0answers
33 views

Are that's it bars healthy? [closed]

That's it bars have no preservatives or sugar. Are they healthy? Are they good for you? Are they lying? That's it! That's all you have to say! :D
2
votes
2answers
61 views

How do you significantly reduce the calories in bread like Franz Keto bread?

Franz Bakery makes a bread that contains 35 calories a slice (the fact that it is keto is irrelevant to me, but may still be a part of the answer): https://franzbakery.com/HTML/productView#category=...
4
votes
1answer
534 views

How does deglazing work?

If you put a steak or a chicken into a hot pan which is not completely non-stick, it is likely to stick to it a bit and leave a residue when you flip it. That is our fond. Later we deglaze the pan by ...
0
votes
0answers
29 views

Custard Filled Donut [duplicate]

If I purchased a fresh custard filled Boston Cream donut on Saturday and left it at room temperature is it still ok to eat on Monday?
0
votes
0answers
18 views

Does traditional bao dough include salt? [closed]

Looking through a variety of recipes for bao (and mantou) online some include salt and some don't. Which is more traditional?
3
votes
5answers
1k views

Can I roast a chicken over 2 time periods?

I currently work in home office but in the late afternoon I pick up my kids from school, we spend some time on the playground and usually only come home half an hour before dinner time. For soups I ...
10
votes
6answers
3k views

When to add fresh basil to homemade pizza

I've made pizza from scratch (dough and sauce) a few times, turns out great. I want to try fresh basil on it. Current recipe: Oven, 350° F: blind bake crust 10 minutes, add tomato sauce & fresh ...
1
vote
0answers
44 views

An efficient process to extract coconut oil

I have tried to extract coconut oil. Below is the process I have followed. Ground the coconut flesh with some added water. Milked the ground coconut flesh by cold pressing it and filtering all big ...
0
votes
0answers
67 views

How to avoid "Keep Warm" mode on rice-cooker

I have a "Hamilton Beach Multi-Cooker" rice cooker / steamer / etc. 840304400 is the model number. We only cook rice for sushi, rice bowls, onigiri, etc. 9 times out of 10, we want to work ...
1
vote
2answers
94 views

When washing ingredients, does it matter if the water is cold or warm?

Inspired by What is the point of washing produce in cold water? Multiple times I remember reading or getting advice that [ingredient X] needs to be washed in cold water before preparing and that warm ...
1
vote
3answers
121 views

"Red Pepper Flakes" for German-style Doener Kebab

I grew up near Munich, Germany and remember that I would love to eat my Doener by adding pepper flakes. I am pretty sure they were not the typical red pepper flakes you may put on pizza but I am not ...
0
votes
0answers
22 views

Muffin pan temperature tolerances for gas oven broiler

I have a gas oven I'm thinking of using to make some Portuguese custard tarts (pastéis de nata). Since the oven goes up to 550°F (~287°C), I was considering letting it preheat, then turn on the ...
7
votes
1answer
802 views

Canned Coconut milk is curdled when opened

I bought Coconut milk (88% coconut and rest water) in a sealed can, when I opened it the solid where already separated from the liquid. The solid part was at the top quite thick like frozen coconut ...
8
votes
5answers
976 views

Replacement for Pearl Barley in cottage Pie

I am making a cottage pie (mince with mashed potatoes on top) recipe that requires 100g of pearl barley, and 600ml of stock. Right now, I can't get either pearl barley or husked barley. The first ...
1
vote
1answer
85 views

Why is thawing in warm water bad for fish and meat [duplicate]

This question has been asked before but no one addresses this point: If I defrost meat or fish, say salmon fillets, and cook them directly after, wouldn't that kill the bacteria that might have grown ...
0
votes
0answers
40 views

I am concerned that some cooked food I left out overnight on the counter could contain botulism [duplicate]

I accidentally left some cooked summer squash and red peppers lightly coated with olive oil in a pan wrapped loosely in foil on the stove overnight. My boyfriend didn't notice it and set a cookie ...
3
votes
2answers
191 views

What's the deal with split-top bread?

What's the difference between split-top and round top bread, other than the look (caused by the split)? Like does splitting the bread top make it lighter/better crumb, etc? I see at the supermarket &...
22
votes
2answers
5k views

What is the point of washing produce in cold water?

You can find tons of tips online saying you should always wash your produce. What is the point of it though? I mean with some hard produce, say carrots you can obviously give them a good scrub with a ...
5
votes
2answers
209 views

Coating fruit in Oreos

My (eight year old) son has come up with a dessert idea that he is in love with: fruit coated in Oreos. Specifically, removing the filling, crushing the cookies, then coating the fruit in the ...
1
vote
2answers
87 views

Advantages and disadvantages of braising a pot roast covered in the oven vs on the stovetop

Obviously there are major differences if the pot roast is cooked uncovered in the oven. That aside, are there differences if it is covered?
1
vote
1answer
59 views

What are the best timings of adding flour and soda into batter?

Some pancake family recipes require adding soda. I have read in some professional pancake recipes that it's better to leave the batter for a couple of hours, ideally overnight, to let flour infuse ...
16
votes
3answers
4k views

What is the process of storing food in toothpaste'ish tubes?

You know what I'm talking about, these food tubes that are popular for tomato paste, or pesto. Searching for 'food in tube' or 'how to make your own tomato paste in tube' yields mixed results, so I'm ...
1
vote
2answers
103 views

Cant cook the perfect chip [duplicate]

For the past couple months, I've tried cooking my own crispy chips, yet I've had little no to success with them. Whenever I put them into hot oil, after a minute in hot oil, they develop brown spots ...
17
votes
2answers
6k views

What is the code for the rings stamped on the top of canned food?

Canned food has rings stamped on the lids. What (or who) has the code? Here is a photo with crab and tuna tops. Maybe the better word would be "indentations"?
3
votes
2answers
84 views

Will ultrapasterized milk curdle?

Normally (e.g. here) the recipe for oladyi (thick palm-sized pancakes) requires kefir, a fermented milk drink similar to a thin yoghurt or ayran. There is one well-tested recipe that uses milk with ...
9
votes
2answers
2k views

Quantity of rice per diameter of paella pan?

In an effort to limit leftovers, I recently bought a 26cm steel paella pan to supplement my 40cm pan. Because such things do not always scale linearly, I looked for a guide on how much rice to use in ...
4
votes
0answers
159 views

Does Chipotle make salsas hotter in some states?

I've lived in several midwest states (Minnesota, Wisconsin, and Michigan), and while the midwest isn't known for spicy food, in these states I've always ordered the hot salsa for my burrito bowl when ...
0
votes
0answers
65 views

Primer on wooden cutting boards? [duplicate]

So I'm someone that is somewhat new to the kitchen, I like helping my mom in cooking but I don't do much alone because I'm usually swamped with university work but as the time to move out becomes ...
2
votes
1answer
53 views

Regular Cake Pan to Tube Pan Cook Time Conversion?

I took a recipe that a called for 45 minutes at 350 in a 2" tall 9" pan, doubled the recipe and put it in a 4" x 9" tub pan. Are their any rules of thumb to use when converting a ...
-5
votes
0answers
95 views

Looking for them seasoned advice [closed]

So here is the deal, I was sitting on a ketchup packet when it dawned to me, What is the point of cabbage? Cabbage is pretty much god's failed try on making lettuce. 500 million years of evolution to ...
0
votes
0answers
62 views

What flavors does carrot pair well with, and why? [closed]

Which ingredients pair well with the flavor of carrots, and what is the reason or explanation for this?
-2
votes
1answer
108 views

Ignition temperature of most foods , or maximum theoretical cooking temperature ? Read below? [closed]

A house hold oven tops out at just 550 Fahrenheit or 288 Celsius , but lower than average temperature wood fired pizza ovens operate at about 650 Fahrenheit and average ones at 752 Fahrenheit or 400 ...
1
vote
0answers
50 views

Flavor slow cooked ragu [duplicate]

There is this ragu I make, it consists of minced meat in a tomato sauce with lots of red bell pepper. The ingredients are mirepoix, cubed tomatoes, lots of red bell pepper, garlic, bouquet garni, veal ...
5
votes
2answers
223 views

How are you supposed to eat mille feuille?

https://en.wikipedia.org/wiki/Mille-feuille It doesn't cut nicely for fork and knife. When I tried eating it with my hands like a sandwich, the fillings of cream sploosh and the layers of wafer ...
10
votes
1answer
2k views

Beating egg white and whipping cream

Both egg white and cream can be beaten until they form a stiff foam. So I tried mixing them and beating the mixture. The mixture will not rise (foam) no matter how hard I try. What is the reason ...
0
votes
1answer
124 views

I have a stomach ulcer and can't use pepper what else can I use [closed]

I was just diagnosed with a stomach ulcer and need to know what I can season my food with. I normally use black pepper and/or Slap Ya Mama (similiar to Tony's seasoning).
0
votes
1answer
137 views

Carbon steel wok --- is this seasoning "good enough"?

I recently bought a carbon steel wok, and I've been trying to season it. I removed the protective coating (or at least, I hope I did) by getting it super hot on the hob, then scrubbing it with soap ...
1
vote
1answer
133 views

Aluminum foil changed color after wrapping cooked corn

I cooked some corn in boiling water today, and immediately wrapped it in aluminum foil after taking out of water. 5 mins later, I found out the colour of the foil changed, I'm not sure whether the ...
2
votes
1answer
239 views

How long can I keep chopped potato without soaking in a fridge?

I've read that you can chop potatoes up to 24 hours before cooking with them, and store them in water in the fridge. I'd like to know how long can chopped potatoes be left without soaking in the ...
11
votes
3answers
4k views

How does adding vanilla extract help make a milkshake if the ice cream is already vanilla?

I recently purchased a professional-style milkshake mixer, and some recipes I've researched say that adding ice cream is a must for making shakes, along with adding a few drops of milk. But some of ...
2
votes
1answer
142 views

Baking Bread in Dutch Oven with Hairline Crack

I recently bought a ceramic slow cooker insert at a thrift store. It has a glass top and is the perfect shape for using as a Dutch oven in baking bread, which I do regularly. When I got home, my ...
0
votes
1answer
82 views

Popped lid in pressure canning

One of the lids on a quart jar of green beans "popped" after sitting on the kitchen counter for two days. It was one of a batch of a dozen jars canned in that session. The others are fine ...
1
vote
1answer
87 views

High sodium Udon noodles

I am on a low sodium diet. Does soaking noodles with too much sodium and dumping the soak water before cooking reduce the sodium level?
2
votes
3answers
250 views

What are the most yeasty fruits sold in supermarkets suitable for providing yeast for making bread?

Various fresh fruits, such as grapes, apricots, and dates, can be used to provide the yeast that is needed in breadmaking. But often in commercial production fruits are sprayed with pesticides, and ...
13
votes
9answers
4k views

Does 'Non-cold/warm ice-cream' exist?

Is there a food that resembles the texture and consistency of ice cream but is not cold/does not have to be kept cold?
2
votes
2answers
209 views

Whiskey sour: should the bourbon kill any germs in the egg whites?

Inspired by the TV show Mad Men, my wife and I made whiskey sours, which were really delicious. We followed the standard recipe, which includes a couple of ounces of bourbon and roughly half an egg ...
0
votes
0answers
33 views

Replacing raw egg with gellan gum F in Choc Biscuit Cake

Prince William's Grooms Cake recipe contains 1 raw egg that I assume is for emulsification only in this refrigerator cake. Skipping it would not impact enjoyment (have done) but would replacing with 1/...
1
vote
1answer
79 views

Proofing container: air tight vs simple bowl

After my pizza preparation, from a dough that has spent already a night in the fridge, I always leave about 200g of dough to make a small white pizza to accompany my meal on the day after my pizza ...
5
votes
1answer
340 views

Can you put a clay pot into a preheated oven?

I was making salt baked chicken last night, and I didn't have a casserole dish big enough for the bird. So, instead I used a half glazed Chinese clay pot, and put that straight into a pre-heated oven ...

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