Questions tagged [cooking]

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1answer
48 views

Lamb half cook then recook next day

Is it safe to half cook a lamb roast and the recook the roast the next day?
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1answer
69 views

Fresh ground chorizo

If you are using ground fresh chorizo in an oven baked dish with chicken do I need to brown it on the stove top first?
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0answers
59 views

How do you make buns hollow inside for filling? [duplicate]

Chinese and Korean filled buns are my family's favorite. I've succeeded in making soft breads but never know how to make the buns hollow to inject a cream inside. I know that some recipes simply put ...
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0answers
44 views

How long should I cook a 1 lb pork sirloin roast? [duplicate]

I was given a 1 lb pork sirloin roast, but no instructions about cooking it! I want to roast it in the oven, but the charts say 20 minutes per lb. That doesn't sound right to me. What do I do? TIA
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0answers
23 views

Turkey defrosting in water too long? [duplicate]

So I accidentally left my defrosting turky in sink of cold water in my cold garage for 24hrs as a work emergency came up. I am wondering if it will still be safe to cook? it feels cold. Ugh..I have ...
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0answers
34 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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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
503 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?
4
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2answers
160 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
144 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 ...
0
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1answer
124 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. ...
1
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1answer
151 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
80 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
66 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'...
2
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1answer
1k 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 ...
1
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1answer
282 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
1k 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 ...
0
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0answers
89 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 ...
0
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1answer
104 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 ...
1
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1answer
49 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 ...
0
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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
665 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 ...
1
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1answer
51 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
203 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
257 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 ...
0
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1answer
140 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
791 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
161 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
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2answers
254 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
123 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 ...
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2answers
113 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
53 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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2answers
2k 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
119 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.
2
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1answer
5k 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
112 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
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3answers
171 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
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0answers
337 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 ...