Questions tagged [culinary-uses]
Questions about the culinary uses of products that are normally discarded or used in non-culinary applications. DO NOT use for everyday ingredients, leftovers, etc - this is off topic.
142
questions
4
votes
0answers
64 views
What can I do with leftover almond pulp? [closed]
After making almond milk, I'm left with almond pulp that is flavourless. How can I use it instead of throwing it out?
1
vote
1answer
103 views
Uses for tzimbalo fruit of varying ripeness?
First post! I like growing unusual fruit, but I'm a bit of a cooking novice, especially when it comes to fruit. We've just ripped out our tzimbalo (Solanum caripense) plants for the season, and now I ...
4
votes
1answer
211 views
Food industry: where does buttermilk go?
I've recently home- made butter.
Starting from 500g of cream I've obtained, let's say, 250g of butter and 250g of buttermilk.
The fairly big amount of by-product/scrap, the buttermilk, due to:
half ...
7
votes
1answer
1k views
Reheating Hamburger Helper
When I make Hamburger Helper I always follow the directions exactly and the consistency of the sauce is usually good--not too thick and not too watery--but whenever I reheat the leftovers the sauce ...
3
votes
1answer
3k views
Uses for meat that has been in the freezer for 2 years?
I have some old chicken breasts, thighs, and a steak vacuum sealed in my freezer. I think it is between 1.5 and 3 years old.
I'm assuming it won't have a good texture if I cook it and eat it normally....
6
votes
1answer
674 views
What can be done with left over mussel shells?
What can be done with left over mussel shells? I have heard of them being boiled to make sauces etc.
Is there any other culinary use for them once the mussels have been removed?
2
votes
6answers
933 views
How to make extremely dry pork more palatable?
I cooked a pork shoulder sous-vide for 24h and sadly It came out extremely dry. I think it's due to cooking it in a citrus heavy marinade and removing a bit too much of the fat cap.
So now I have a ...
2
votes
0answers
33 views
Food safety concern - storing medium rare steak overnight [duplicate]
I hope this is an ok first question to ask. So, yesterday my partner and I had steaks at a pub, and he saved half of his medium rare one. We came home and put it in the fridge, but he decided to leave ...
2
votes
2answers
128 views
Can dry roasted squash be used effectively for gnocchi?
I roasted an entire pumpkin (specifically, a triamble variety). It was cut into large pieces and roasted with oil in an oven. I ended up leaving it to cool in the oven which I guess was a mistake ...
2
votes
3answers
6k views
Pizza dough didn't rise, maybe yeast cells were killed off
I made a pizza dough and I left it to rise until doubled in bulk. However, it didn't rise at all. After reading here I can just guess that I killed the yeast cells:
Yeast Is Too Hot. Recipes that ...
4
votes
1answer
206 views
Are there common culinary uses for the addition of stearic acid?
I was doing some research into flavorless (or flavor-neutral) acids that could be used to create certain things without altering the flavor of the outcome (say, an emulsion).
Stearic acid immediately ...
0
votes
1answer
109 views
What can I cook with noodles and soy sause only [closed]
Fellows all the ingredients I have in my cabinet are:
1)Noodles (containing egg)
2)1 bottle Soy sause
3)1 botttle Sesame Oil
4)2-3 Onions
4)1 Ginger root
And because I am reallocating I want to ...
7
votes
1answer
323 views
Making pickles or preserves from hedgehog cucumbers (cucumis africanus)
Tiny hedgehog cucumbers, cucumis africanus, are usually grown as ornamental. The blurb in the seed catalogue mentions they were historically pickled and preserved, although they are rarely used for ...
4
votes
1answer
981 views
Can the skin of lychee be used for anything?
We recently saw and picked up some lychee from the grocery store.
It appears that the skin is inedible, but my girlfriend is wondering if it could be used for anything.
Should the lychee skin just be ...
1
vote
4answers
334 views
What can I make with corn flake that is no longer crispy?
I left the cornflake bag open for too long that it is not crispy anymore. Still taste good, but I wonder what can I do with it.
5
votes
3answers
18k views
What is the difference between acetate sheets and baking paper when making chocolate deco?
I would like to make chocolate decorations with melted chocolate. After searching on the web, however, I am not quite sure I could find acetate sheets. But I can find baking paper.
Would there be any ...
8
votes
4answers
10k views
What to do with leftover almond peel?
I always soak almonds at night and peel them the next morning. I'm just wondering if I can do anything with the leftover almond skin. Any suggestions?
0
votes
1answer
164k views
How long will spaghetti and meat sauce last in the refrigerator? [duplicate]
Today, I accidentally forgot that I had brought my lunch in - leftover spaghetti noodles and a meat sauce (sauce from a jar, meat cooked fresh and added to the sauce) that we had last night. They are ...
1
vote
1answer
205 views
Food Safety of “Scavenged” Chicken Stock
I happened upon an article entitled "Please Pass the Scavenged Bone Stock" and discovered that there are many different opinions out there about the propriety of saving chicken bones for stock. The ...
2
votes
3answers
998 views
(How) can I store and cook leftover rice so it isn't soggy? [duplicate]
My wife and I like Asian meals (Curry, Niku Jaga, et cetera) and without fail we tend to make more rice than we need.
I would encourage her to cook less rice, but a preferable solution would be to ...
3
votes
2answers
729 views
Can you substitute blood for the eggs in an ice cream base?
I read somewhere (Facebook) that you can use blood as a substitute for the eggs in an ice cream base due to to the similarities in protein composition shared between the two.
Does anyone know more ...
9
votes
8answers
14k views
What can I do with the meat and fat trimmed from the top of lamb ribs?
I'm making rack of lamb tonight. I got the rack at a local farmer's market and it was a bit less butchered than I expected. I can (and did) trim it myself, but there seems to be a lot of meat embedded ...
6
votes
1answer
3k views
What to do with grapefruit seeds?
I have several grapefruit trees and get tons of grapefruits almost year round. When I eat the grapefruits, which is fairly regular, I typically eat a good amount of the seeds with the fruit for ...
0
votes
1answer
1k views
What do I do with leftover egg whites? How long are they safe for? [duplicate]
I made two Leche Flan the night before last, each calling for 10 egg yolks...so, I was left with about 20 egg whites. I've stored them in the fridge in a tupperware container. How long are they good ...
1
vote
2answers
657 views
How can I incorporate brown lettuce into something appetizing?
I have four bags of lettuce that have gone brown. A nice fresh salad is obviously out of the question. Is there anything I can do with it?
2
votes
2answers
1k views
What can I do with a large amount of dried cilantro?
My husband came home from America and proudly Presented me with about 4 cups worth of dried cilantro he bought from pensey's spices. I do love pensey's, but I don't see how coming from pensey's can ...
3
votes
2answers
385 views
Can I use rhubarb without tons of sugar?
My yard is crawling with rhubarb, a hardy perennial that comes back every year in greater numbers. As far as I can tell, recipes usually involve a pie or jam with gratuitous amounts of sugar to wash ...
3
votes
4answers
8k views
Where can I buy rose petals that are safe for human consumption?
I'd like to make a rose petal jam, which requires roughly 14-16 ounces of rose petals. However, I've been warned to not buy roses from florists, due to potential pesticide issues from roses sold for ...
3
votes
2answers
2k views
The whey of mozzarella or tofu
Mozzarella, tofu come with a liquid, I think is whey. Is it useful in any way? has this any culinary value?
1
vote
1answer
138 views
Can yeast be used as a main ingredient?
Yeast is a fungus. We eat other fungi like mushrooms. I love the taste of bread yeast (although it's a bit expensive to make a full meal out of compared with other ingredients).
I know that live ...
13
votes
6answers
38k views
Can you eat the seeds of Tamarind if you roast them or boil them?
I just bought some fresh Tamarind & was told that I can eat the Tamarind seeds. Are they really edible? How would I prepare them if so?
0
votes
1answer
251 views
How to store/what to do with leftovers from Ayurvedic ginger & turmeric cold/flu drink?
I've made an Ayurvedic drink for a cold/flu (though I adapted it to my tastes) - minced ginger and turmeric brought to a boil over medium high heat then simmered till it turns a dark amber color.
...
0
votes
2answers
13k views
What to do with leftover crumb topping? [closed]
After making an apple crostata, I was left with a lot of leftover crumb topping. The topping is delicious and I could eat it by itself ;) But since it includes raw flour, I'd rather find a more ...
-1
votes
1answer
136 views
Reheating homemade meal
About 1 week ago I made 2 of the same meal and froze one of them to eat at a later date. Both were cooked in the oven. I was wondering if it is possible to reheat the second meal straight from the ...
4
votes
3answers
1k views
What to do with browned butter after frying a steak
I have cooked a steak Gordon Ramsay style (oil, butter, thyme and garlic).
Now after I have prepared and seared the steak, what can I do with the remainders in the pan?
Its brown butter with the ...
1
vote
4answers
2k views
Good uses for leftover Bechamel? [closed]
I guess it's technically a Mornay, it has Parmesan and Fontina. I've got about 1 1/2 cups in my fridge. Refrigerated it's solid enough to hold a knife vertically, when it was warm it was just barely ...
2
votes
3answers
10k views
Is there any way to use oversized okra?
I accidentally let some of my okra grow much too large. It's about six inches long, and I've heard that it's inedible at this size--per this video it should be 2 1/2" to 3".
Is there any way to ...
5
votes
2answers
13k views
What can be done with Norwegian brown cheese Brunost other than a sandwich?
Some years ago I tried Norwegian brown cheese Brunost. I am aware that technically it is not cheese and it is brown and very sweet due to caramelized milk sugar.
I was wondering - is there any other ...
2
votes
1answer
4k views
What can a half-ripe jackfruit be used for?
We got a (fresh) jackfruit that was not so ripe... somewhat bland, not very tender and not enjoyable.
My question is: What should I cook with it?
I cooked it like I would a green jackfruit, but ...
5
votes
2answers
7k views
What to do with leftover whey from vinegar-based cheese preparation
Whey is a valuable protein-rich by-product of cheese preparation. There are many advises for using whey came out of cheese preparation by culture. However, the whey produced after cheese preparation ...
10
votes
5answers
24k views
What is “Fish Sauce” typically used for?
A while ago I bought "Fish Sauce" for a recipe (that I've long forgotten) and ended up not using it. Now we don't know what to use it for because none of the Asian cuisine recipes we come across seems ...
0
votes
1answer
314 views
How do I get the butter out of my chocolate fondue?
In my chocolate fondue, I used butter to help it melt smoothly. Now, after the meal, I want to use the left over chocolate. There is a slight sheen of oil on the chocolate and, in the refrigerator, ...
9
votes
5answers
11k views
Should I keep the meat boiled off of bones when making beef broth?
I am making a simple beef stock from the leftover bones from a New York cut roast beef. Beyond adding a mirepoix and boiling the bones for three hours I'm not doing anything special. When I make stock ...
1
vote
2answers
597 views
What to do with leftover egg whites? [duplicate]
Possible Duplicate:
How does one find recipes given an ingredient rather than the recipe name?
I am a beginner cooker.
I have just cooked Carbonara Pasta, and I'm left with three or four egg ...
6
votes
2answers
968 views
Culinary use for the green parts of lemongrass?
In most recipes/applications I've seen only the white part of lemongrass is used. Is there any culinary use for the upper/outer green parts?
6
votes
1answer
2k views
What to do with old coffee beans?
I have several bags of quality coffee beans brought from Costa Rica. Their best before date is over a year ago. I just grinded and made a pot of coffee of them, and although it was drinkable, taste ...
7
votes
1answer
759 views
Why do instructions for carving a chicken disregard the back?
Many instructions for carving a roast chicken don't mention doing anything with the meat on the back. For example, Mark Bittman in How to Cook Everything, describes how to cut the breast, leg, and ...
2
votes
5answers
893 views
What are some alternative uses for bread heels?
I often buy bread loaves at the store and use them for sandwiches, french toast, etc. I don't particularly like using the heels for those purposes though, because of the texture and taste - heels don'...
6
votes
1answer
17k views
Can I use tapioca pearls for thickening?
A friend of mine went shopping in an Asian market. I asked them to bring me tapioca starch. They brought me a package of small tapioca pearls.
Is there any way to use the pearls as I would use the ...
6
votes
4answers
9k views
What to do with crumbled muffins?
I made some muffins that apparently didn't have enough liquid to stick together (perhaps substituting Greek yogurt for sour cream was not such a good idea, as that, butter, and an egg contributed the ...
