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0
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1answer
6 views

Day 8 of Sourdough Starter, is it still alive?

I started my starter 8 days ago. I stopped feeding it after Day 4. It has been left on the counter. It has been stirred but not fed for 4 days. Is my starter still ok? It's kept in a mixing bowl ...
0
votes
1answer
14 views

How are fresh fish shipped across continents?

I am currently wondering when I see in US fish markets "Fresh Scottish Salmon" or in Europe "Fresh Alaskan Salmon". How do you ship fresh fish across continents? By plane over night? Or there is no ...
0
votes
4answers
30 views

How to get rid of Garlic taste in tomato sauce

Hi I have added some garlic paste in tomato sauce now it tastes somehow a little strange how to get rid of that?
0
votes
1answer
13 views

What is the guideline sourdough to flour to water ratio for 24-hour feeding?

I have a batch of sourdough that I've been maintaining and feeding for months, and currently trying to save from spoiling after repetitive periods of laziness, where I left the batch unfed for more ...
0
votes
2answers
23 views

Does adding baking soda to steam sweet potatoes in a pressure cooker help with caramelization?

I recently discovered that adding baking soda to increase Ph in a pressure cooker promotes the Maillard reaction (see article, and this answer), and I want to try this with steamed sweet potatoes. In ...
1
vote
2answers
23 views

Adding sugar at the end of the mixture for apple bread

My apple bread recipe called for adding the sugar in with the sourcream, eggs and vanilla. I forgot to add the sugar until the dry ingredients and the apples were added. I added the sugar to the ...
3
votes
3answers
137 views

Why are my commercial fries going soggy almost immediately?

I really like the french fries from a nearby takeaway shop, so I asked if I could buy a bag of commercial fries (par-cooked then flash frozen) from him, which he agreed to. However, my chips turn out ...
1
vote
1answer
64 views

Low-calorie alternative to Lao Gan Ma spicy chili crisp?

I've become obsessed with Lao Gan Ma brand chili sauces. This "Old Godmother" brand sauce is apparently a phenomenon in China and feels like it's about to break out in the export market similar to the ...
2
votes
1answer
119 views

Dalgona / whipped coffee without sugar?

Dalgona coffee / whipped coffee is a hit recently, which is made from instant coffee powder, hot water and sugar. I was wondering if there are any possibilities that we could have similar results if ...
3
votes
1answer
39 views

Does my “bagel flour” need malt powder added?

I purchased some "super bagel flour" that lists these ingredients: Bleached Wheat Flour Enriched Malted Barley Flour Potassium Bromate Is "malted barley flour" in this "super bagel flour" in ...
0
votes
2answers
40 views

How to measure a dough humidity?

Different flours have different levels of humidity, or they absorb different amounts of water during mixing. It would be useful to be able to measure the dough humidity to judge the ratio of ...
1
vote
1answer
46 views

Making doughballs (dumplings) with strong brown flour and shredded suet

In Scotland (and other parts of the British Isles) when making "mince and tatties" (cooked ground beef accompanied with boiled potatoes) it's not uncommon to cook doughballs, or dumplings in the mince ...
0
votes
2answers
116 views

Is it normal for my pan to start smoking?

There was only oil in it and there is no smoke when I cook in other pans. Also the heat was medium and I'm afraid if I turn the heat any lower that my meal will be under-cooked
8
votes
5answers
2k views

Why is my homemade bread molding after 2 days? [duplicate]

I sell bread at farmers markets. It gets moldy very fast. How can I get them to last longer?
0
votes
0answers
23 views

roll paratha receipe [closed]

i am first timer, so though of making chicken tikka paratha using following receipe, but i mixed together all the ingredients of dough like maida, semolina,flour ,sugar, ghee(i was short of butter) ...
5
votes
4answers
4k views

my sourdough starter is going wrong in every possible way

I have been feeding my sourdough starter daily for just over 2 weeks and everything is constantly going wrong, at first water was sitting on the top, then it started smelling of nail varnish and now ...
0
votes
0answers
43 views

Birthday Cake without proper frosting [closed]

Its my brother's birthday today. I have the cake mix to bake him a cake, but due to quarantine, I don't have the ingredients needed to make a cake frosting, like cream, butter, chocolate etc. All I ...
2
votes
2answers
52 views

Low fat muffins won't rise

I'm really trying to make a great low fat muffin. No matter how hard I have tried with this one (I am not over stirring), I can't get these to rise past a mini muffin height, and this batter is so ...
23
votes
2answers
5k views

Does this Oat Milk have added sugar?

The label says all 7g sugar are added but there is no sugar in the ingredients. I know oats do have naturally occurring sugars. The brand is oat from Costco: I've noticed the Califia Barista Oat milk ...
-2
votes
2answers
95 views

Mayonnaise versus chicken spread

Just confused is there any difference between mayo and chicken spread, what are the ingredients that make them different
1
vote
1answer
60 views

Can pickles (like beetroot) be frozen?

Living alone I can not resist buying pots of pickles. But I do not dare to open them as I know I will not finish them before they go off, even when kept in the fridge. I have binned a few pots with at ...
2
votes
2answers
248 views

Top of my sourdough starter has gone grey

I started my first sourdough starter about three weeks ago and after one week put it in refrigerator and the next week fed if 3 times in 12hours intervals an then put it back into fridge , but now ...
0
votes
1answer
44 views

Cornmeal won’t set up

I feel this is violating at least one law of physics. I’ve tried twice now to make polenta recently. All my life it’s worked as expected. But these last two times the cornmeal starts to setup ...
0
votes
1answer
74 views

DIY Masa Harina

I want to make mass marina from scratch but I couldn't find a DIY recipe on it. Is it possible to make mass harina from scratch at home?
1
vote
2answers
62 views

Can tested yeast be used for anything?

I tested my yeast using the method explained on this video: https://youtu.be/p8ydC1Of_Zw (go to 2:05 min) Here is the method in case you can't access the video: 1) dissolve 1 tbsp of sugar in half a ...
0
votes
1answer
39 views

Tips and advice for cooking a bean recipe in the oven

The other week I tried cooking the braised carrots, date and chickpea recipe from Ottolenghi, published on the Guardian that I have put below. It was delicious and super easy. As someone who doesn't ...
5
votes
2answers
113 views

Salting garlic at the start of a recipe

You commonly see recipes that call for sautéing onions before adding the rest of the ingredients. It’s not uncommon for me to sprinkle salt on the onions. However, if a recipe calls for starting with ...
2
votes
1answer
94 views

What is the difference between St Louis ribs, Memphis ribs, and Kansas City ribs?

I know that St Louis ribs are a subset of side ribs. What cut of ribs are Memphis ribs and Kansas City ribs from? Side or back?
0
votes
1answer
34 views

What is the difference between Capocollo and Coppa di parma?

Capocollo is 70 Calories per 55 grams. Coppa Di Parma is 110 Calories per 33 grams What cut of pork is each from?
2
votes
1answer
61 views

Freezing boiled octopus

I've bought a frozen fresh octopus. As most recipes suggest I'm planning to boil it, and then char it on the grill. The problem is that it's pretty huge and we are only 2 people. Would it be ok if I ...
2
votes
1answer
36 views

can you refrigerate risen bread dough [duplicate]

After I have let store bought frozen roll dough rise can I refrigerate to cook later! Thanks
2
votes
3answers
171 views

In place of cream of tartar to stabilize egg whites?

https://sallysbakingaddiction.com/sky-high-chocolate-mousse-pie/#tasty-recipes-69503 Using this recipe, calls for cream of tartar. I don't have that, I've only got tartaric acid. Would that work? Or ...
2
votes
1answer
26 views

help with consistency of dough being made in bread machine

If I am making dough for sweet cinnamon rolls in a bread machine how can I tell if the dough needs a little more liquid or a little more flour when the paddle is mixing it? Is there a finger test or ...
0
votes
5answers
147 views

How to properly use a butter stick's wrapper?

Rectangular sticks of butter usually come wrapped in a wax paper-esque wrapper that is folded over the stick. How am I supposed to use the wrapper so that I can easily unwrap the stick, cut off a ...
8
votes
2answers
230 views

How to find out flour protein content?

I went out to buy flour for making regular western bread (perhaps sourdough if I can make the starter) and the only flour I could find was a 5kg Chakki Atta (medium) from a generic brand in my local ...
33
votes
2answers
5k views

What happened to my egg?

I was making a small batch of chocolate cake and decided to flavor it with peppermint extract (as a substitute for vanilla extract). Foolish me added the extract directly to the eggs (not beaten). A ...
1
vote
1answer
44 views

Can I blend high-protein (baking) flour and 00 flour to approximate plain (AP) flour?

The high-protein flour has 11.5% protein — the 00 flour has unknown protein content. I understand that "00" is a statement of the flour's grain size and not its protein level, but I assume that there'...
1
vote
2answers
128 views

Why does my pizza crust turn out too hard?

I made pizza from scratch, including the dough. I followed the recipe correctly and kneaded it for around 30+ minutes until it passed the windowpane test. It was stretchy and not too dry or wet. I let ...
0
votes
1answer
35 views

Frozen beef barley soup , adding more ingredients and re-freezing [duplicate]

Frozen beef barley soup. Can I add more ingredients to thawed soup and safely re-freeze
15
votes
5answers
2k views

How is pasteurization different from sterilization?

Are these two terms basically the same? I am trying to learn more about food safety and preserving food longer.
-3
votes
1answer
112 views

Why does no one sell pressed tofu? [closed]

After following recommendations found online for pressed tofu (as in tofu that was squeezed to pour out more water. Shrinking to about 40% in size), it seems to be a really good/simple meat ...
5
votes
2answers
391 views

Cooking shakshuka without burning the tomatoes

I've tried cooking a basic shakshuka a few times, and always come up against the same problem of the tomatoes burning to the bottom of the pan before the eggs are fully cooked. The basic recipe I ...
0
votes
0answers
52 views

Are oils that drip out of my burgers and proteins in general healthy? [closed]

I cook some cheap store bought burgers because I am an exchange student and it is really easy and cheap. While in the oven, these burgers(especially when made out of red meat, because I also get ...
3
votes
2answers
53 views

Any tips/resources/guidelines for making homemade pasta with other flours/grains?

I've made homemade pasta with AP, 00, semolina, and durham flour. Now, I'm interested in experimenting with incorporating farro (because I had a great farro pasta dish at a local restaurant) or rice ...
2
votes
1answer
118 views

Is industrially produced cream made with a gelatine sieve?

I've bought an ice cream bucket with, who would've guessed, cream - as one of its' ingredients. Now of course I've done some research and found out, that cream is usually produced with a centrifuge ...
30
votes
6answers
8k views

Why should one pre-heat an oven?

When cooking potatoes and bellpepper in an oven, it is highly recommended to pre-heat the oven. Why would it be a problem to put them in the oven while it is heating up ? Thank you very much ! :)
0
votes
1answer
64 views

Pork tenderloin was put into hot oven which was accidentally turned off for 1 and 1/2 hours. Was it safe to finish cooking? [duplicate]

I had a partially frozen pork tenderloin that I browned on all sides, then put into a hot oven at 365 degrees. At some point the oven was accidentally turned off. An hour and a half later I ...
0
votes
1answer
71 views

kneading vs. stretch and fold with pizza

I've read in another answer, that for bread stretch and fold and kneading is more or less the same. On the other hand, almost all of the pizza recipes say kneading and almost all of the bread recipes ...
1
vote
2answers
47 views

Keeping Muscat de Rivesaltes

I've had a bottle of Muscat de Rivesaltes on the shelf for a while but opened it last night for cooking. How should I store the remainder, as I'll be using it rather slowly? It's a very lightly ...
-2
votes
1answer
64 views

After purge clams 6 time in salt water 20 mins each, why they still exudate much grime? [duplicate]

I buy clams at Pusateri and Whole Food Market for a year in Toronto. They sell them on ice, not in running water. How To Clean Sand Out of Clams | Kitchn Place all the clams in a bowl and fill it ...

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