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6 views

Can Japanese standard electric oven make steaks?

Other day I was looking for chicken steak recipes. And most of them suggested to use oven. and they mentioned particular temperature and time. But problem is I am in Japan and I have standard ...
0
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0answers
6 views

How do I prevent burning when searing in batches?

Often, recipes require you to brown meat or pan sear meat. When working with large amounts, how do you prevent any of the bits that stick from burning? A practical example: I marinaded chicken breast ...
0
votes
1answer
19 views

What's this green crispy vegetable or edible seaweed?

My grandparents saw, but didn't take, these online images at Chiu Chow Garden restauarant in Central, Hong Kong. They can't remember which website: perhaps OpenRice? What's the scientific name for the ...
0
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0answers
37 views

Do professional cake makers use Rice Krispie Treats to make cakes?

Lots of baking shows use them as a base, want to know if any professionals do as well.
0
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1answer
36 views

How can I lighten my pasta sauce?

I've been making a simple tomato sauce using tomato puree, basil, oregano, dried pasilla peppers, and garlic (as well as the left-over bits from cooking beef meatballs in the same pot). The flavor is ...
2
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1answer
31 views

Dosa Batter Fermentation

How do you know when the batter is fermented enough but not too much? Is it to taste/preference?
0
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0answers
45 views

Why do HK restaurants' wok fried scallops stay big? My pan fried ones at home shrink!

In Toronto Canada, I've bought different BIG, raw scallop species like at Whole Foods Market. They are big like HK restaurants'. After I add oil to pan on cook top and stir fry them, they shrink. Why? ...
6
votes
2answers
478 views

How do HK restaurants keep white scallops that they wok fry? No sear marks!

After I add oil to pan on cook top and stir fry them, my scallops get brown sear marks. See photos – But when ever I order Jade Scallops (西蘭花炒帶子 in Chinese) in HK restaurants, their scallops stay ...
4
votes
2answers
161 views

What are the 3 vents / weights on this Chinese pressure canner?

I bought a pressure canner of Amazon, unfortunately the manual is entirely in Chinese. It doesn't look like the two types of pressure canners I have learned about, which are "weighted gauge" and "...
1
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0answers
66 views

Are there any books which explain Indian cooking in terms of science? [duplicate]

My attempt to make a paneer curry taste similar to restaurant is turning into a mad goose chase. I've literally tried 100s of recipes shown on Google, YouTube, etc, but I'm not getting the taste ...
1
vote
1answer
71 views

Should I add baking soda if the yeast in bread dough is not working?

So I’m trying to make Hawaii bread rolls, I already know my yeast is probably dead and so far the dough hasn’t risen the question is : is it a bad idea to add baking soda?
2
votes
1answer
87 views

Making pita more chewy/ rubbery

I make 100% whole wheat pita bread often. I use whole wheat flour, yeast, salt water and a touch of honey to feed the yeast. I would like my pita to be more chewy and rubbery. I know those are not ...
0
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0answers
63 views

Can I use MSG in desserts? [on hold]

Do you have any scientific or personal experience to share when using MSG in desserts and sweets in general?
1
vote
1answer
180 views

Chemically speaking, why do you have to add chilli pwder earlier rather than at the end?

From other answers on this site I can see that people seem to agree that adding curry powder later or at the end will lead to a bitter, grainy and perhaps unpalatable product. I'm assuming this ...
0
votes
1answer
112 views

Difference between bake and roast

First question- If the receipe says to bake without mentioning to preheat, readymade base for instance, should I preheat the oven? Second question- Is the receipe asks to roast, bell pepper for ...
5
votes
2answers
1k views

Medium - Rare steak as meal prep ok?

Hi I am doing a weekly meal prep cooking myself, and was wondering if it's ok to grill steaks medium rare and then put them in the fridge to eat in the next 2-3 days, or bacteria can still develop for ...
22
votes
1answer
14k views

What are these tiny kidney bean sized things in my rotisserie chicken

I was trying to separate the bone and chicken meat to make soup when all of a sudden I see these tiny kidney bean things.literally the same size and everything but it was inside the chicken. Which is ...
1
vote
3answers
138 views

How can I make sugar-free sangria? [on hold]

I love sangria, but I avoid sugars. According to the NCC database, there's 300x as much sugar in sangria as in merlot. I had this idea to try to make "sangria" with red wine + sugar-free Cool Aid + ...
-1
votes
0answers
50 views

Is it safe, sensible to turn off BRANCH circuit breaker for range, every time we leave house? [on hold]

After one oven turned itself on middle of night, everyone in my family is now scared stiff and silly of ranges!!! We always turn off all Branch Circuit Breakers ("BCB") excepting BCB for fridge, ...
0
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0answers
38 views

Frigidaire oven turned itself on to bake. Safe to use cook top? [migrated]

My brother's wife is working in remote Canadian town – just her in condo, no pets. Condo has electric Frigidare Model No. CFES3025LW4 with 4 element induction cook top. I can't find pic on Google ...
1
vote
0answers
31 views

What's a POLISH dill pickle" [duplicate]

I'm 81 and have not been living in a cave all my life, BUT I had never heard of a "Polish dill pickle" until today. So, let me now ask, What's the difference between a dill pickle and a Polish dill ...
1
vote
1answer
38 views

How long is canned ham good for left out of the fridge? [duplicate]

My son was needing help with some food because he was laid off from work. So i told him i would leave him care package on the porch that consisted of an armour canned ham. It was late at night in ...
3
votes
1answer
50 views

Are Saffron Crocus petals edible?

Can the saffron crocus flower petals be used for food/drink coloring? Are they poisonous/edible? (With reference please.) I found a link, that states that the bulbs are edible, but there is nothing ...
1
vote
1answer
65 views

Why let a pressure canner vent, before putting the weight on?

Most instructions for pressure canners mention, that you should let the steam vent for a while, before placing your weight on it. What is the purpose of this? Why not start with the weight on? And ...
15
votes
5answers
5k views

How to get best taste out of tomatoes?

I'm making an Indian dish, for this I need tomatoes, no matter what recipe I follow I'm not getting the taste of the restaurant. Is this because I'm not preparing tomato properly or is it because I'm ...
6
votes
2answers
908 views

Sun dried tomatoes

I purchased sun dried tomatoes, all natural/no oil, in a bulk food store that is not in my area a year ago. They are packaged in ziplock bags with no Best Before date. One package is still unopened, ...
1
vote
1answer
97 views

Attempted deep frying smoke fiasco

I recently tried deep frying some chicken and it went horribly wrong. The oil started to smoke so much that I had to step outside because it was so thick. Even after I brought the Dutch oven I was ...
-2
votes
2answers
95 views

I Froze chicken breast and took it out a day earlier? Is it still safe to eat?

I brought some chicken breast which was vaccum sealed in a package. It was due to expire in a weeks time (9th), but I was going to be on holiday, so therefore decided to freeze it. I defrosted it on ...
0
votes
0answers
37 views

Cooking onions and garlic without loss of healthy compounds [on hold]

I have read several studies claiming health benefits of plant flavonoids, in particular those from onions and garlic. I would like to take advantage of said benefits, especially considering onions and ...
3
votes
1answer
80 views

How to pressure can grilled paprika

I would like to pressure can grilled paprika, which is a traditional Bulgarian preserve and looks like this: Normally this is done by grilling the paprika on very high heat for a short amount of time,...
4
votes
2answers
124 views

What is the history of the white chocolate macadamia nut cookie?

By now in 2019, white chocolate macadamia nut seems a very typical cookie flavor (in the United States), available from lots of different shops and in lots of different brands. I'm pretty sure I ...
-1
votes
1answer
138 views

Can I make pancakes with a normal frying pan?

I want pancakes and the recipe says use a skillet
0
votes
2answers
66 views

When preparing confit, do you start ingredients in cold fat, or do you add it when it reaches cooking temperature?

I have watched many videos on the subject and I see it going both ways. Also, do you have to wring out all the water from the duck/chicken before adding it to the fat? Is there a splattering risk?
0
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1answer
90 views

How to make silky smooth chocolate like galaxy bar or dairy milk bar?

How to make silky smooth chocolate like galaxy bar or dairy milk bar from chocolate compound?
0
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0answers
59 views

How does cooking Granny Smith apples alter their (alleged) nutritional qualities? [on hold]

According to several online resources, Granny Smith apples have particular health benefits in comparison to other varieties of apples, due to lower levels of glucose and fructose and higher levels of ...
0
votes
0answers
60 views

do you have to heat seeded flatbread

I have always eaten morrisons seeded flatbread cold but looked at the packaging and it says it must be heated thoroughly, why is this
0
votes
1answer
80 views

How to improve my Lemon Pepper Tuna? [duplicate]

I am a tuna fan. I usually pour it from a tin onto a sandwich without cooking it. Yet there is one kind of tuna that is a problem for me: tinned "lemon pepper" tuna. I don't mind a bit of pepper kick. ...
0
votes
0answers
30 views

How to have a yeast bread dough rise in a cool space [duplicate]

I saw an answer to a similar question and a gentleman named Joe said to use a radiator. I would relly appreciate more information about this. Thank you
11
votes
2answers
3k views

On a naked chicken (skin on, but no coating, batter) is there any benefit of double frying?

So I have stumbled upon a recipe on seriouseats about double frying chicken wings in this case to get it to the most crispy buffalo wings possible. It makes me think will it helps with getting “ayam ...
0
votes
3answers
131 views

What kind of bourbon is best for making whiskey balls?

What kind of bourbon should I use in this recipe for "whiskey balls" (aka "bourbon balls" aka "tipsies")? 1 6 ounce pkg — 1 cup chocolate bits (chips) 3 tbsp light corn syrup 1/2 cup bourbon ...
0
votes
1answer
104 views

Bugs in loose leaf tea [duplicate]

I had my first loose leaf tea today. Black tea, with pieces of dried fruit in it. As I was throwing the used leaves away, I noticed what seemed to be a dead worm. Is this at all common and safe, or ...
0
votes
0answers
69 views

Cakes in theory and in chemistry [closed]

I'd like to make my own cakes recipe, or at least being able to adapt existing recipes. But I didn't understand the theory. When I read a recipe, there is flour, eggs, fat (oil/butter) and yeast. ...
0
votes
1answer
98 views

Apple Pie Failure

is there a fix for an apple pie where the crust is perfectly baked and tasty but the apples underneath did not cook all the way and are still crunchy and not soft?? I used Fuji apples but could have ...
21
votes
4answers
5k views

What type of beer is best for beer battered fish?

I was looking for a beer battered fish recipe the other day when I noticed most of the recipes don't state a style of beer to use. Some of the recipes use a significant amount of beer so I assume that ...
6
votes
1answer
138 views

Cooking water spinach safely

Apparently water spinach (kangkung) has a parasite as it grows in water. How does one cook it safely to ensure that all the parasite eggs/cysts are no longer viable? I worry that with frying they ...
1
vote
0answers
71 views

What can I make to pair with cheese sandwiches that is less acidic? [closed]

My wife and I love cheese sandwiches for dinner, and the classic pairing for it is a simple can of tomato soup. It's cheap, it's tasty, and it fills us up... Unfortunately, it also has a nasty case ...
5
votes
0answers
112 views

Can swamp eels be used for unagi like American or Japanese eels?

So, at my local fishmarket, there is both live and frozen yellow swamp eel. I was not able to find very much on texture, flavor, or otherwise, so I was wondering if any of you have had much experience ...
1
vote
1answer
121 views

Washing fruit after cutting?

Today, I cut up some pineapple. On the bare fruit that was left after cutting, there was residual pieces of the skin, so I washed the pineapple. To me, it seemed like I was washing off juice from the ...
4
votes
1answer
116 views

Apple Crumble doesn't turn out okay and takes forever

I used a simple Apple Crumble recipe: equal parts by weight flour and butter, and half part sugar. It takes forever to bake in my electric oven at 180C. I made a very small batch today (25g butter and ...
2
votes
1answer
104 views

How to infuse vanilla into bourbon (or other spices into liquor) using low heat without reducing alcohol proof?

I want to make and serve a vanilla bourbon, so I want to maintain as much of the alcohol as possible--ideally all of it. I've tried nitrous and room temperature infusions with various amounts of ...

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