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Questions tagged [experimental]

The tag has no usage guidance.

3
votes
3answers
141 views

What food can contain a hot drink?

Tempered chocolate, thickened caramel, even ice can all be used to produce a container (aka cup, mug, glass) for a liquid which, after drinking, can then also be consumed. Is there an edible material ...
1
vote
1answer
145 views

Is the hairy skin below a chestnut’s tough skin poisonous?

Disclaimer: As I live in a tropical country, I have never seen chestnuts before. I was experimenting with chestnuts, after i roasted and peeled them, I read that you’re not supposed to eat the hairy ...
5
votes
1answer
206 views

How should I roast bay nuts?

Bay Nuts are the fruit of the California Bay Laurel. Few people have seen (or heard) of them, because the trees don't produce enough for commercial harvests. However, I was gifted with a jar of them ...
0
votes
1answer
321 views

Make existing cheesecake recipe chocolate?

I have a cheesecake recipe that I have used many times, and absolutely love. I also love chocolate. So I was thinking, why not combine the two? There are plenty of recipes out there for chocolate ...
1
vote
1answer
252 views

I baked custard at too much heat, is there a name for what I created?

Recently a friend from the Americas gave me a simple recipe for custard, I never had custard (or at least not knowingly) and thus wanted to try it out. The recipe in it's original form would be: 3-...
4
votes
1answer
704 views

Can I bake Nutella?

I'm wanting to use Nutella in my cookies. However, I'm not sure if it's okay to bake Nutella under these conditions: Undiluted – I wouldn't mix the Nutella with any other ingredients Not exposed – ...
2
votes
1answer
384 views

Using applesauce to sub for butter in biscuits

I know that the general rule is that you can use half the amount of butter or oil a recipe calls for and replace the other half with applesauce. My question is, can you do this for baked goods that ...
6
votes
4answers
2k views

Is there a way to deliberately explode other food than corn kernels? [closed]

Since popcorn can be tasty, I started to think if other kinds of food could be modified to explode when rapidly heated. Corn explodes because of the water vapor pressure inside it finally exceeds the ...
10
votes
3answers
81k views

Why are my macarons cracking on top?

I've tried to make macarons eight times in a row and I failed. I used this recipe (text version is in the description below the video). They all cracked on top and the surface collapsed as you see in ...
2
votes
1answer
237 views

Pudding Control Sample measurements

If anyone has noticed - recently I have been fascinated with pudding. And I mean the creamy dessert (sample picture). Since I encountered a myriad of recipes - some calling for egg, others for no egg, ...
1
vote
1answer
169 views

Problem making homemade bounty bars

I tried making homemade bounty bars twice but there is a problem I can't seem to get the solution to this problem right. What I do is as follows: I first mix a can of sweetened condensed milk with ...
0
votes
1answer
89 views

Replicating commercial gluten-free/non-gebrokts matzo — where to start?

I'm on a somewhat restricted diet right now in which I'm not allowed to eat any grains of any kind. It turns out that the Yehuda gluten-free matzo and Manischewitz gluten-free matzo-style crackers are ...
4
votes
2answers
319 views

How to make good looking cake pops?

I've tried to make cake pops a few times but they never came out as beautiful and tidy as the pictures I found on the web. I would love to try more and more to nail the goal but I think I must know ...
3
votes
1answer
366 views

Preserving Nerds / Pop Rocks so they activate in the mouth and not in the food

I want to be able to use Nerds and/or Pop rocks in cooking. However, unless the food is ultra dry, the food itself activates / dissolves it; I want it activated in the mouth. a) Is there a way to do ...
2
votes
3answers
15k views

Adding sugar and honey to sourdough culture

I am interested in this site's members' opinions on how adding two spoons of sugar and two spoons of honey would affect a sourdough culture. I am wondering if adding sugar and honey to the starter ...
3
votes
2answers
125 views

Whole wheat pasta from milling to the results

Can it work to make pasta from freshly home-milled flour?
1
vote
3answers
2k views

How do I reverse engineer a recipe? [closed]

I often see TV shows, for example on the Food network, which showcase a restaurant. They will have a particular recipe which they make, and specify some of the ingredients but of course not in the ...
4
votes
4answers
12k views

PH and sour / acid taste

I had always thought low pH foods had a noticeable sour (acid) taste, and vice-versa. But when reading The Bread Builders by Daniel Wing & Allan Scott, on page 54, it says: The sour taste of ...
7
votes
0answers
738 views

Cooking turkey with high-voltage arc [closed]

I'm hungry at a power substation. All I have is a 13-pound turkey and these air-interrupt breakers. How long does the turkey have to sit in the arc before it's done?
9
votes
4answers
59k views

How to make Pancakes with Almond milk?

We've been experimenting with using almond milk as a substitute for actual milk in my household. The biggest failure so far has been with pancakes. The pancakes taste okay, but they are far stickier ...
4
votes
3answers
2k views

Anyone for milk soaked minced beef?

Rex Stout has a recipe for "Broiled Georgia Ham" where the ham is soaked in milk for an hour. Elsewhere I have read that you can soak chicken livers in milk before sautéing them. Having read a little,...
11
votes
4answers
3k views

Using ostrich and emu eggs

Every time I venture to whole foods I notice the ostrich and emu eggs for sale. The one obvious difference is size. Do the eggs taste the same as chicken eggs? Are they any different nutritionally? ...
4
votes
3answers
2k views

Pre-blending Potatoes

What would happen if you put your uncooked potatos in a blender and then cooked the result? Would you get mashed potatos? Faster?
9
votes
7answers
1k views

I fancy making flavoured 'spaghetti', any tips?

I would like to experiment with flavoured 'spaghetti' by taking a juice and gelling it in spaghetti shape, so I could have beetroot strands that I could use in a pasta dish. Anyone done this? Got ...