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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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3
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0answers
36 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 ...
0
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1answer
113 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?
1
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1answer
102 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 ...
2
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1answer
111 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
108 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 ...
32
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5answers
7k 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 ...
0
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1answer
292 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?
1
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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 ...
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
159 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
70 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
443 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
154 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.
6
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1answer
174 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 ...
7
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1answer
576 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 ...
8
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2answers
475 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 ...
3
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3answers
149 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 ...
-4
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1answer
149 views

Disney dole whip variants

Does Disney’s dole whip come in flavors besides pineapple? Disney must have had some ideas along those lines.
-3
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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.
2
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2answers
122 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
156 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 ...
4
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1answer
132 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
926 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 ...
1
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1answer
241 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
375 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
125 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 ...
3
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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
4k 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.
17
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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
6k 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
472 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 ...
3
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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). ...
0
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1answer
326 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 ...
1
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1answer
147 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?
3
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1answer
490 views

What type of rice vinegar is more used in asian dishes?

I occasionally come across recipes that call for rice vinegar, but don't specify which of the many varieties they mean. Is there a "standard" or implied type of rice vinegar that should be used when ...
2
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1answer
323 views

Where to source Tapioca balls for Homemade Milk Tea?

Looking to make some bubble tea at home, not sure where to source the tapioca balls from. Local grocery stores don't seem to have them. Are these generally "balled" at home, or bought already in ...
8
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2answers
6k views

Why add Wheat Germ to Bread?

A blogger I generally trust recently posted a recipe for a simple, brown soda bread. The recipe calls for: bread flour, whole wheat flour, and wheat germ. What is the purpose of adding wheat germ to ...
17
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4answers
3k views

Do I need to worry about differences in produce in foreign recipes?

I am from Egypt and so I think some produce is different from the ones in Europe or the US where most of the recipes found online are written. Should I stick to a regional cook book or is the ...
3
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2answers
3k views

Can I use fresh broccoli in quiche?

I have some (not so) fresh broccoli I need use. I'm thinking of making a quiche with it. Most quiche recipes seem to call for frozen broccoli. Can I just use the fresh instead? Does it need any ...
1
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1answer
1k views

Pandan extract in small quantities

I've just returned from a year-long trip abroad, and now have some interesting recipes to try. I was thinking of making Indonesian kelopon but I'm having a hard time finding one ingredient. The ...
2
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1answer
106 views

What are the 'acidity controllers' used in canned whole tomatoes?

I was looking at the label on a can of Italian roma tomatoes (similar to San Marzano) and I noticed an ingredient called an 'acidity controller'. This makes perfect sense to me, but it doesn't go as ...
3
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4answers
2k views

When's the best time to buy a Thanksgiving turkey?

I know this is about buying, not cooking, but gathering your ingredients is the first step, and right now this is the one worrying me most. I'll be cooking the Thanksgiving bird this year, due to my ...
4
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3answers
168 views

Tomato Soup substitute in cake

Can I substitute Carrot Juice for Tomato Soup, in 'Tomato Soup cake'? Do I need to adjust the recipe in other ways?
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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 ...
6
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2answers
2k views

I lose the flavor of basil when I make pesto sauce

Okay, I am writing this question as a result of a long experience in trying to make pesto at home :p I like pesto sauce alot and that is why I have decided that I should make this at home. But for ...
0
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1answer
54 views

How to marinate tofu for my mint & lemon juice couscous salad?

How could I marinate my tofu such that it fits well with my couscous salad which is seasoned with mint and lemon juice, and also contains cucumber, tomato and bell pepper and onions?
4
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1answer
3k views

Effect of xanthan gum on agar agar gels?

I just recently got into using agar agar to prepare solidified gels, and I'm wondering what effect adding xanthan gum to the mixture before gelling it would have. I'm particularly interested in trying ...