Questions tagged [cooking]

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votes
1answer
75 views

Retain chilli powder taste till end of cooking

When I add chilli powder to an Indian curry, and let it lid-closed for next 5-7 minutes, by the time it's cooked, it loses it's taste and the curry becomes bland. What should I do to retain the spice ...
0
votes
1answer
37 views

Do I use the Air Fry fan when baking with the Emeril 360 Air Fryer/Oven?

The air fry fan comes on automatically but the instructions seem to indicate I should push it off. Is it still convection cooking or is the Air Fry button for Air Frying only?
1
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2answers
146 views

Can I repair a pan where a spot on the bottom changed after staying too long on the burner?

Left my new gift on the burner when I was gonna clean it. Super depressed about it. Can I save it or throw it away?
0
votes
2answers
78 views

Should I mix vanilla sugar with wet or dry ingredients?

I could not find vanilla extract in my town. There is vanilla sugar instead in markets.In my cake recipe, there is vanilla extract and it is whipped with egg, sugar and oil. But I am not sure with ...
2
votes
1answer
78 views

Wet Brining Chicken with aromatics, does it work? Will pressure cooking be more effective?

I read up that wet brining is not very effective to infuse aromatics (such as garlic, tumeric, cumin, galanggal, etc) into the chicken as nothing penetrate deep into chicken other than salt. Is there ...
12
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4answers
2k views

For Pressure Canning, can I use any other jar than Ball’s Mason Jar?

So Ball’s Mason Jar is not as common in my country but I want to try my hand at pressure canning sambal (chili, garlic, fermented shrimp paste, no vinegar). Is there any alternative to Ball’s Mason ...
0
votes
2answers
88 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
votes
1answer
41 views

How long will a sauce last for when placed in a refrigerator and in a freezers? [duplicate]

How long will a sauce last for when placed on freezer and in a refrigerator?
7
votes
1answer
135 views

How to stop mint flavor dying when cooking?

I notice albondigas recipes involve adding chopped mint leaves to the meatballs. Whenever I do this the minty smell is amazing coming from the freshly rolled uncooked balls however after cooking I ...
0
votes
2answers
302 views

How much salt do potatoes absorb when being boiled?

My mashed potatoes are always bland. I’ve googled recipes and a lot of them say to put a teaspoon or so of salt in the water to boil them. I’m a bit worried about using so much salt. What I’d like ...
7
votes
2answers
500 views

Difference between types of yeast

While double checking a recipe I realized I might have used the wrong type of yeast. There is instant, active, liquid, dry and fresh yeast. What are the culinary differences between all the types of ...
1
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2answers
117 views

Should pans be washed before adding more poultry?

In a bakery kitchen should the pans used to hold the raw chicken be washed before placing more raw chicken in those same pans? Especially if there are hours between usage.
34
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2answers
6k views

Cooking Scrambled Eggs ends up with excess liquid

Every time I cook scrambled eggs with veggies or meat in them, there is always liquid at the bottom of the bowl I'm eating them from. Even if I super cook the eggs, even if I super cook the extras ...
2
votes
1answer
851 views

Forgot to add salt to rice before cooking. How can I add salt after cooking to fix that?

I cooked jasmine long grain rice - but forgot to add salt before cooking. It is a small amount, about 250 ml dry rice.* When the 20 min where over, I noticed I had forgotten the salt. Adding salt ...
2
votes
2answers
77 views

Dry measurement and conversion to weight

If a recipe calls for 2 1/2 cups of shredded chicken, is that the same as 20 ounces? I'm always confused when it comes to dry ingredient measurements in recipes. Can I simply just convert each cup to ...
1
vote
3answers
162 views

How to tell if a vegetable steamer contains titanium

How do I find out why steamers sometimes have titanium, and which ones, if so? Also, why is it there in the first place?
1
vote
0answers
102 views

Bone broth has green tint; is this normal?

Is it normal for bone broth to have a green tint? I skimmed a bit off and it looked like sautéed spinach. The broth itself had a slight green tint. I'm not sure whether that's okay or a sign of ...
0
votes
0answers
24 views

Cooking noodles and adding water to sauce [duplicate]

When cooking noodles, I always read that I should save the salty water I just cooked the noodles in. Can you just leave a little extra water in the noodle pot? Do you have to add it after you add ...
2
votes
1answer
58 views

Aleppo Pepper + Heat

I'm testing out a meatball recipe with aleppo pepper flakes, and although it's good, I want a little more heat. Do you think adding a touch of cayenne would do the trick? Would it pair well with the ...
5
votes
2answers
447 views

Crispy chicken skin on the BBQ

I am on a mission to get CRISPY chicken skin on the BBQ. I don't mean to LOOK crispy. I mean to actually "crunch" when bitten into, if that's at all possible. I'm trying to do all the right steps. I ...