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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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12 votes
1 answer
6k views

Why doesn't Japanese pineapple hurt my mouth, unlike what I eat in the US?

Eating uncooked pineapple in the USA always bleeds my lips and tongue. In past two weeks in Japan, I have bought fresh raw pineapple, and eat one, daily. Each pineapple is pricier, as with most ...
user109440's user avatar
2 votes
4 answers
349 views

What is the rationale behind mixing light and dark soy sauce?

It's common for recipes to call for both light and dark soy sauce mixed together. Is there a specific rationale for doing this, such as a specific interaction between these two ingredients when cooked ...
Aaargh Zombies's user avatar
3 votes
1 answer
133 views

Grains of Paradise -- weak batch?

Stumbling upon mentions of Grains of Paradise, I got curious and ordered some. But what I got hardly does anything. Sampling the grains straight there is prominent heat, maybe one quarter as strong as ...
ariola's user avatar
  • 751
6 votes
1 answer
200 views

How to distinguish starchy/ woody okra or lady fingers in the grocery store?

I recently bought some Okra and after I stewed it it still contained a lot of very starchy woody parts that were not edible. After chewing each chunk was reduced to a bunch of fibres that look like ...
quarague's user avatar
  • 1,247
1 vote
3 answers
359 views

Mnemonic tricks to remember all cooking steps correctly

I am looking for some advice on what some mnemonic tricks could be for remembering the following, when memorizing or preparing to cook a recipe by heart: oven temperatures procedures (remembering the ...
Joselin Jocklingson's user avatar
3 votes
1 answer
735 views

What are these small, fleshy, salty, fried things in my Chinese food?

I ordered some salt and pepper dishes from a Chinese restaurant. I know how these dishes are prepared because I've made plenty myself. Generally it's a wok-fried mixture of sliced onion, green pepper, ...
WackGet's user avatar
  • 914
5 votes
1 answer
621 views

How to identify fresh pork liver?

I cook pork liver very often. Sometimes when grocery shopping, I find pork liver that's kind pale in color and with not much blood. Other times, I find liver that's very red and full of blood. Is ...
wyc's user avatar
  • 235
0 votes
0 answers
173 views

Flavor in store-bought seltzer?

I live in the northeastern United States, and have drank unflavored seltzer water (also known as club soda, sparkling water, fizzy water or effervescent water) regularly all my life. Often purchased ...
John Madden's user avatar
29 votes
8 answers
4k views

How can I curate ingredients for my child to do foolproof self-directed sensory play + baking?

My 6 year old child really likes to play "spices" where we put various herbs, spices, flour, and other ingredients into small jars, set those on a baking sheet, and give her a mixing bowl. ...
Steve V's user avatar
  • 533
8 votes
4 answers
2k views

Trying to recreate my grandmother's buttermilk biscuits

My grandmother made the best biscuits in the world. She made them 7 days a week, and cooked them on a cast iron skillet without any sides. They were always perfectly browned and the bread inside was ...
boatcoder's user avatar
  • 221
1 vote
2 answers
459 views

Is Moulin Rouge Ground Cinnamon the Cassia or Ceylon type?

I bought this big container of cinnamon a few months ago and I can't find any info as to the type of cinnamon it is: Cassia or Ceylon. Can anyone identify the type of cinnamon here? https://www.amazon....
RYZEXY's user avatar
  • 154
3 votes
2 answers
182 views

What are the benefits of dried ingredients?

I've been cooking from Every Grain of Rice: Simple Chinese Home Cooking, and I most recently made Braised Chicken with Dried Shiitake Mushrooms. This made me wonder about what the dish could have been ...
sillydarla's user avatar
2 votes
0 answers
196 views

Did post-war Hovis bread contain treacle or black strap molasses?

I totally concur with the opinion of YouTube chef Titli Nihan that the modern Hovis loaf tastes nothing like the bread I remember as a child. TN has an interesting theory that the Hovis bread of that ...
Greybeard's user avatar
  • 6,120
26 votes
4 answers
4k views

Potato for a purpose

I noticed that my super market sells packaged potatoes for different purposes, for example they sell: potatoes for a salad potatoes for baking potatoes for frying etc.. They all look pretty similar ...
failedCoder's user avatar
2 votes
2 answers
107 views

How important are ingredient ratios in pasta-making (as compared to baking)?

It's well-known that the ratios of ingredients matter a lot in baking -- tiny changes in ingredient ratios can create big changes in the quality of results. However, there are other situations where ...
Asker's user avatar
  • 423
1 vote
1 answer
1k views

How much "compounded" asafoetida to use?

I have a UK-Indian recipe that calls for asafoetida (1/4 teaspoons). I have bought this: This says it is "compounded" asafoetida powder. Is this any different from what would be used for my ...
Kitkat's user avatar
  • 253
2 votes
1 answer
610 views

How can I tell whether my potatoes are waxy vs. floury?

Once in a while I get hold of a bunch of potatoes without any labeling and the least I want to know is whether they are waxy or floury. Is there a way to determine whether raw potatoes are waxy or ...
michid's user avatar
  • 141
0 votes
2 answers
173 views

Food dye to simulate stained glass

I have a recipe for stained glass crepes, now my question is this:what food coloring could be used to simulate stained glass for said crepes? READY IN: 1hr 10mins SERVES: 4-7 YIELD: 7 crepes UNITS: US ...
Abraham Ray's user avatar
-2 votes
1 answer
225 views

What oyster species is 砵酒焗生蠔?

Picture from Hong Kong restaurant. Hence oyster can be bought in H.K. What oyster species I buy to make this 砵酒焗蠔, which means Port Wine Baked Oyster? Another picture. I won't post more two, but ...
user avatar
-1 votes
1 answer
278 views

Are dry or fresh whelks the better choice for whelk soup (響螺湯)?

When making whelk soup (響螺湯), should I use fresh or dried whelks? Are there reasons to chose one over the other, does it matter at all, and if yes, what would be the difference?
user avatar
2 votes
1 answer
588 views

Why do small things taste better than big things?

Small berries have more flavor than large berries, small scallops have more flavor than large scallops, cherry tomatoes have more flavor than beefsteak tomatoes. I can't think of any cases where the ...
Hovercouch's user avatar
3 votes
2 answers
306 views

What does the halal label mean to non-muslims for non-meat foods?

For example kosher berries or salad are checked more thoroughly for insects than usual as far as I know, so could be attractive to non-jews who don't want to accidentally eat insects. Are there ...
Nobody's user avatar
  • 211
5 votes
4 answers
4k views

How much cayenne powder contributes the same spiciness as one minced habanero?

I recently made a curry with 4 habaneros and 2 Tbsp (approx. 30 mL) of ground cayenne powder. It was extremely spicy so I'd like to reduce the heat next time and am wondering what the relative ...
Brennan Vincent's user avatar
1 vote
2 answers
118 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'...
Rob's user avatar
  • 2,182
2 votes
1 answer
114 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?
p sinclair's user avatar
0 votes
3 answers
473 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 ...
user avatar
2 votes
1 answer
172 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 ...
leafmeal's user avatar
  • 121
5 votes
1 answer
214 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 ...
user80016's user avatar
2 votes
2 answers
285 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 ...
James Wilson's user avatar
  • 3,857
0 votes
1 answer
55 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 ...
James Wilson's user avatar
  • 3,857
0 votes
2 answers
863 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? ...
James Wilson's user avatar
  • 3,857
23 votes
4 answers
15k 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 ...
WildLAppers's user avatar
8 votes
1 answer
800 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 ...
GeneralChef's user avatar
2 votes
2 answers
384 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 ...
user5389726598465's user avatar
6 votes
2 answers
130 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 ...
Greybeard's user avatar
  • 6,120
0 votes
1 answer
161 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?
Geremia's user avatar
  • 1,082
3 votes
1 answer
1k 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 ...
NeuroWinter's user avatar
2 votes
1 answer
734 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 ...
Dannie's user avatar
  • 183
33 votes
5 answers
19k 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 ...
Luciano's user avatar
  • 5,189
0 votes
1 answer
4k 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?
techie's user avatar
  • 101
1 vote
0 answers
77 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 ...
SIMEL's user avatar
  • 629
3 votes
1 answer
12k 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 ...
Lee Gayle's user avatar
22 votes
6 answers
7k 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 ...
JPhi1618's user avatar
  • 546
1 vote
2 answers
2k 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 ...
user29521's user avatar
  • 181
3 votes
1 answer
216 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 ...
Sergio Romero's user avatar
0 votes
5 answers
3k 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 ...
Grand Skunk's user avatar
0 votes
3 answers
278 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.
OPTIMUS PRIME's user avatar
6 votes
1 answer
3k 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 ...
Cynetta's user avatar
  • 2,281
7 votes
1 answer
2k 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 ...
Stephie's user avatar
  • 60.1k
12 votes
2 answers
4k 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 ...
Jordan Reiter's user avatar