Questions tagged [ingredient-selection]

Questions about selecting desirable ingredients (e.g. checking fruit ripeness). Please do not use for "which ingredient should I use in my dish" - this kind of question is subjective and will be closed.

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122 views

How do Michelin Stars chefs think up mixing weird foods? [closed]

I know these are restaurants with Michelin Stars, and I have no cooking degree or education. But my first impression is these ingredients don't mix! If you mix them, you'll get gastro enteritis!!! ...
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2answers
80 views

Where do you find gums, acids and glucose ingredients?

If I find a recipe that contains any of those, I just won't make it because I don't know where to find such ingredients but now there's a series of desserts I want to make that use most of them. I don'...
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1answer
80 views

Should I use raw turmeric that turned rubbery?

I have some raw turmeric, which has become rubbery lying in the deep freeze. Can it be used for cooking? If yes, does it require any special processing first?
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3answers
250 views

How do I know if water in supermarket's seafood tank is salty enough?

Undoubtedly no body is to taste water tank in supermarkets with live seafood! Don't ask me rely on supermarket salespeople. When I ask, they either don't know or can't answer straight. They say "Oh ...
2
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1answer
90 views

How do I tell guar gum from xanthan?

I purchased both guar gum and xanthan gum in little unmarked baggies from the bulk section of my local health foods store. This was months ago and since I foolishly forgot to label them, now I have ...
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1answer
139 views

Why is my home-made feta cheese bland?

I tried making feta cheese yesterday. I used a mesophilic culture from a well-known cheese supply house and it doesn’t have the “bite” I like with feta. The company I ordered my original kit from is ...
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1answer
68 views

How much star anise should I add to a stew?

I’m making a stew with about 700 grams of meat and it will have a lower rather than higher amount of water. I will be using star anise for first time and I hear a little bit can over power the whole ...
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1answer
50 views

Is this kebab roll ingredient referring to the seed, outer star or both?

I am referring to star anise. This is an ingredient list for store bought kebab rolls(I think they’re also referred to as sheek kebabs). I’m under the impression that the seed and outer star if star ...
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2answers
119 views

Is there a significant difference between Indian and Chinese star anise?

I’ve just bought some star anise, but I'm not sure of its origin. It smells zingy which kind of reminds me of Chinese food. Taste-wise, is there a difference between Indian and Chinese star anise? ...
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4answers
5k views

What type of beer is best for beer battered fish?

I was looking for a beer battered fish recipe the other day when I noticed most of the recipes don't state a style of beer to use. Some of the recipes use a significant amount of beer so I assume that ...
8
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1answer
236 views

Can swamp eels be used for unagi like American or Japanese eels?

So, at my local fishmarket, there is both live and frozen yellow swamp eel. I was not able to find very much on texture, flavor, or otherwise, so I was wondering if any of you have had much experience ...
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2answers
260 views

Is it normal for raw farm onions to smell like manure?

I bought onions from a truck passing the streets in Mexico and even after peeling the onions smell like manure all the way to the core. Is this normal? If so, why don't grocery store onions have ...
6
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1answer
74 views

Are there any ingredients I should not add to a no-knead dough with an extended proofing time?

I am having great results with no-knead bread, generally leaving this to proof for up to 18 hours in a coolish (20 C) room. I'm thinking of upping my game and adding fresh ingredients (e.g. minced ...
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1answer
131 views

Highest protein-dense, low fat, raw, plant-based ingredient? [closed]

What ingredient that can be eaten raw has the highest protein content and lowest fat for its weight?
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1answer
107 views

What do Bernaise sauce and fruit smoothies have in common?

I am trying to narrow down the source of a food allergy. I had a really bad reaction recently and that was my second bad reaction in 2 years. In the first instance, it was after drinking a fruit ...
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1answer
147 views

Can I use freeze dried fruit in a Sangria mix?

I want to make a few little gifts for some friends, and I had the idea of creating little bottles of all the things needed for different drinks. I was hoping that people would be able to hold on to ...
2
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1answer
196 views

“Rose Flavoured Water” vs “Rosewater”

I would like to try a few recipes which call for rosewater. I have made these in the past but it seems difficult to get rosewater here. Many places seem to sell "rose flavoured water". To me this ...
31
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5answers
8k views

Can I make popcorn with any corn?

Up until today I only knew about one type of corn for popcorn. Searching for Peruvian food I found out that in Peru there are different "popcorn" varieties. So that made me think: is it possible to ...
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1answer
899 views

How to differentiate sea prawns from farmed ones?

Is there a way to differentiate sea prawns from farmed ones based on appearance? Can we differentiate it based on Color of prawn, structure etc?
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0answers
71 views

Difference between frozen and canned fruit paste

I want to make a recipe requiring strawberry fruit paste. I went on a web site of cooking supplies seller, and they have two options for fruit paste, simply "fruit paste" and "frozen fruit paste". The ...
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1answer
2k views

Are frozen mussels/clams supposed to be slightly open?

I used to live in a coastal town and never worried about getting fresh mussels, but now I live in inland Ecuador and today bought a bag of frozen clams and a bag of frozen mussels. They all seem to be ...
22
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6answers
5k views

Are there different grades or styles of bacon?

In commercials and when I go to restaurants (even fast food!) the bacon that I get is a reddish brown color and seems to be mostly meat, or at least meat textured. However, when I buy bacon at the ...
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2answers
262 views

Which one is better in Samosa dough,Ghee or Oil?

Which one is better in samosa dough, ghee or oil? some people use ghee in dough of samosa and some people use oil.Is there any difference in taste and texture of samosa while using ghee or oil in ...
3
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1answer
74 views

Plantain were not ready to puree, can they be saved?

I was planning in making plantain empanadas but the plantains were not really ready and after boiling them for a long time and trying to puree them they ended up being only a pile of crumbly plantain ...
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5answers
681 views

Making pizza toppings stay intact without using cheese

I am going to be following this recipe to make my pizza dough https://tasty.co/recipe/2-ingredient-dough-pizza However, I have just realised we ran out of cheese. I have processed cheese slices but I ...
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3answers
162 views

Why do we like some combinations of ingredients, and not others? Are there any general rules?

I would like to know how something will taste, before cooking and trying it. Is it possible? Sometimes ingredients are too expensive for experimenting.
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1answer
435 views

Eggs used as Binders

Eggs are commonly used as a binder in meatballs and other foods. If separated, is one part of the egg a stronger binder: Is the white a stronger binder than the yolk? Is the yolk stronger than the ...
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1answer
643 views

How can I recognize peaches with split pits?

Split pits in stone fruit can be a real problem for farmers, because fruit that are seriously affected can’t be sold. However, if the damage isn’t obvious from the outside, the fruit are going to the ...
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2answers
950 views

What is the flavor quality that makes cheese “sharp”? Are there other seasonings or foods with this "sharp flavor?

I love the flavor of sharp cheese (especially cheddar) and was wondering what exactly it is that makes aged cheese taste sharper. I was also wondering if there are any ingredients that emulate this ...
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3answers
153 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 ...
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1answer
156 views

Disney dole whip variants

Does Disney’s dole whip come in flavors besides pineapple? Disney must have had some ideas along those lines.
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1answer
115 views

Latkes variations

What various types of latkes are there? I mean besides the classic potato latke. I mostly curious as to Jewish foods for now.
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2answers
133 views

Will artificial sweeteners work in a coffee syrup recipe?

Here’s the recipe for coffee syrup Ingredients for 1 cup of coffee syrup 2 cups sugar 1 cup strong coffee Directions Mix sugar with the coffee Boil mixture down to the ...
2
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1answer
166 views

What went wrong with my yuzu cheesecake?

Having seen an episode of The Great British Bake Off, I decided to bite off more than I could chew and made a yuzu cheesecake. As yuzu was described, on the program, as having a taste somewhere ...
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1answer
142 views

What is the minimal set of ingredients that English rice pudding can be made with?

While reading the Wikipedia article on rice pudding, my curiosity has gotten the better of me. Clearly, any flavourings, spices, toppings or sweeteners will be optional and the article also explicitly ...
8
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2answers
928 views

Albacore or Yellow Fin

I once heard that one type of canned tuna is prone to have less mercury (poison) based upon the size it is at harvest or the location where it is commonly found. I buy Genova brand which has both ...
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1answer
346 views

Is it normal for collard greens to be red?

The collard greens that I have received are red. Is this normal/healthy? Image attached. Google searching this gives me zero results that are anywhere near relevant. I also can't find any images of ...
2
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1answer
454 views

What's the difference between carob powder, flour, and kibbled carob?

The whole carob pod, the pulp and the seeds are all edible, but which parts are used for the different core products? Does carob powder contain the entire pod, or just the seeds? Is kibbled carob the ...
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3answers
138 views

What could be the basic ingredients that potentiate sourness and bitterness?

When it comes to basic tastes (saltiness, sweetness, bitterness, sourness, and umami), I can easily think of very basic ingredients that could be considered the essence of a given taste, something ...
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4answers
3k views

Emulsifier: is it safe to cook mayonnaise?

I'm making some Buffalo wings sauce that calls for cayenne pepper sauce, butter, and oil to be heated together. I'd like to add a bit of mayonnaise (not sure how much -- suggestions?) as an emulsifier....
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2answers
150 views

What's the least fatty meat to use in this recipe? [closed]

Mashed potato hash 1 cup mashed potatoes 1 cup ground meat (it doesn't matter what kind) 2-3 slices cheese (it doesn't matter what kind) 3-4 tablespoons herbs/spices of your choice Cook the ...
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2answers
5k views

What flour for crepes should I use?

What type of flour should I use for crepes? What are the differences? I want to cook both sweet and savory, but not American style pancakes, just French thin ones.
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1answer
2k views

How does buttermilk affect a waffle recipe?

A lot of waffle recipes call for buttermilk and some claim its addition makes superior waffles. Apart from thickening the batter and giving it a slightly acidic flavour, does its addition do anything ...
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4answers
7k views

What is the function of salt in chocolate?

Iv'e recently seen, for the first time, chocolate coins filled with caramel and "Atlantic salt". I did a bit of searching and found some more of these types of sweets: To the food simpleton that I am,...
4
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0answers
487 views

Nutrition: Yogurt vs Milk [closed]

I'm generally a fan of having quite a bit of whole milk/yogurt made with whole milk (no flavoured stuff, no extra sugar). I'm also quite finicky about calories. I have found that the low sugar content ...
16
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2answers
9k views

Which is the most caloric, edible, single ingredient by weight?

There is a lot of articles among the Internet talking about the most caloric meals you can eat, but just out of curiosity, I would like to know which is the most caloric single ingredient you can add ...
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1answer
2k views

How crucial is cornmeal?

I have a recipe for bread bowls that are made from scratch and seem to be lacking cornmeal. From the recipe: Place loaves on lightly greased baking sheets sprinkled with cornmeal. Is cornmeal ...
17
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3answers
5k views

Is there any advantage to combining spices before applying them to meat?

Up to this point when preparing steaks, ribs, or any sort of "meat" I would apply my spices in sequence: first adding salts, followed by a pepper-based powders, and lastly some sugars (if applicable). ...
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1answer
391 views

Why does my cupcake texture end up with a watery-scrambled egg texture, with a sulfurish smell

I've gotten a batter recipe, but I fear that it might have something wrong with it. Mix together 250 grams butter and 200 grams sugar Add 4 eggs, one at a time Add 2 tbs baking soda, 2 tbs Sodium ...
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1answer
158 views

What ingredients are used in peri peri Powder?

I have been looking for possible ingredients that are being used to make peri peri powder. Is there any significant difference between peri peri powder and peri peri sauce. Interms of ingredients?