Questions tagged [cooking]

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45 views

What does water basin or milk basin in baking [closed]

In some recipes i come across the expression basin water or milk basin. And it is separated from amount of water in recipe. I can't understand the meaning of basin here.
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29 views

i have a 18 pound turkey can i brine it for 35 hours in a wet brine? [duplicate]

help me please i’m already brining my turkey im 13 trying to cook this turkey. the brine has a small scoop of sugar, some bay leaves, peppercorns, and a few slices of lemon can i keep bring it until ...
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5answers
3k views

Does the preparation of chicken liver mousse require force feeding of chickens?

The force feeding of ducks or geese required to prepare foie gras (French "fatty liver") is widely known and banned in some states. I was at a restaurant last night which offered "...
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2answers
74 views

cooling a hot pan while cooking

My question is about cooling a pan while cooking. I come to the issue when I'm making a dish and it tells me to have a pan at medium-high to sear meat. Then it tells me to remove the item and saute ...
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0answers
43 views

What precautions should be taken after the process of cooking? [duplicate]

Food that is being cooked/boiled will possess no chance for the virus to stick to them while cooking. But what precautions should be taken after the process of cooking?
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1answer
178 views

Pressure cooking vacuum sealed meat

Can a meat that is vacuum sealed for sousvide cooking be cooked instead in a pressure cooker and appropriate results be achieved?
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2answers
126 views

My black glutinous rice is not chewy at all?

I need some advice, I bought some Black Thai glutinous rice, but it just isn't getting the right texture. I have: soaked it overnight soaked it over 2 nights boiled it slow cooked it steamed it I ...
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0answers
87 views

Undercooked Quiche

Baking a deep Quiche. I blind baked the pastry, and pre-cooked the chopped bacon, then added my fillings to the pastry. Cookbooks ...
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1answer
102 views

Why worry about “danger zone” when thawing meat if I'm going to be cooking the meat immediately after? [duplicate]

I'm cooking my meat above 55C, mostly around 65C. I understand there are all kinds of safety measures surrounding defrosting. Using cold water and changing it every 30min or defrosting in the fridge. ...
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1answer
112 views

How to keep sausage cases from splitting?

I make the sausage mix and put it in the casing. Although, when I twist them to make them into individual sausages it splits and I have wasted the casing and sausage meat. The sausages split literally ...
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0answers
79 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 ...
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0answers
60 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'...
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1answer
719 views

Should I stir my sourdough starter before measuring? [duplicate]

I'm new to using sourdough starter and some directions aren't very clear. I'm not sure if it needs to be stirred down before I measure for cooking and for feeding it. I've been stirring down the ...
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3answers
341 views

What does resting mean

I'm a little confused with what resting actually means. I've typically seen this term being used where you move food (typically meat) from the oven/grill/heat and then keep it warm for "some time" (...
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1answer
188 views

Does cooking food destroy BPA?

These days, stocking up on and eating canned food to reduce grocery shopping trips is tempting but reports have found possibly BPA can be an issue with eating certain levels of those foods [1]. Aside ...
2
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2answers
551 views

My buns/bread don't brown from top?

I have tried making buns and pizza muffins using all purpose flour (bleached/unbleached/bread flour are not available in my country)multiple times at 180-200C in the middle rack of my oven. They never ...
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0answers
69 views

Can I use a terracotta pot to bake a pie?

I have cooked many casseroles in a large terracotta pot with great results. Can I bake a pie in a terracota pot in an electric oven. Can the pot take the high temprature that shortcrust or puff ...
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1answer
101 views

What type of chorizo is this?

I have been given a gourmet hamper which includes a chorizo sausage. There are no instructions on the packet to say what it is. I have had cooking chorizo before and know what it looks like. This ...
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1answer
40 views

What's the best way to cook JD biscuit rollups?

What's the best way to cook these Jimmy Dean's biscuit roll-ups? The microwave directions aren't bad, but, as often happens with things cooked in the microwave, the biscuit is a little on the mushy ...
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1answer
39 views

Use of traditional copper sauteuse pans

I have been given a set of very thick and heavy tinned copper sauteuse pans, 5 in all, ranging from large down to small. I have no idea what they are used for. They don't come with lids but I have ...
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4answers
328 views

Why this cooking pot not working on my Induction?

I just bought this Induction compatible Kadai (kind of wok) but surprised to know it's not working. When I place it over my Induction cooker, it doesn't show any error (generally if a pot is not ...
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1answer
50 views

Would it be possible to make a chili that drew its influence from eastern cooking and used curry as a base?

My plan is to follow the concept of a conventional chili, but replace the chili powder with a homemade curry powder spice blend containing coriander, cumin, turmeric, ginger, peony, lovage, star anise,...
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1answer
195 views

Burned pan health issue

I cooked my eggs with my pan and forgot to turn the stove off after removing the eggs. Later on, my pan got a huge burn mark and so I threw the pan away. Should I replace the electric stove as well? I'...
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3answers
242 views

What is the best substitute for sugar when cooking thick jam?

I like cooking my own food and I often try to make it as healthy as possible. I would like to make my own jam with dark red cherries, but recipes often have loads of sugar. There are lots of different ...
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1answer
120 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 ...
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1answer
454 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?
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2answers
159 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?
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2answers
202 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
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1answer
113 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
3k 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 ...
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2answers
101 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?
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1answer
49 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?
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1answer
155 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 ...
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2answers
1k 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 ...
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2answers
703 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 ...
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2answers
118 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.
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2answers
8k 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
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1answer
4k 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
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2answers
95 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 ...
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3answers
170 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?
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0answers
248 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 ...
2
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1answer
59 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 ...
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2answers
3k 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 ...