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5
votes
1answer
158 views

Do “Chinese Ironwood” cutting boards dull knives quickly?

I have an end-grain cutting board of "Chinese Ironwood" like this one from the Wok Shop. I've used it heavily for the last 16 years, and it shows very little sign of wear. However, I have to sharpen ...
19
votes
3answers
4k views

Why did my rum cake turn black?

A friend baked a rum cake for me. She baked it in an aluminum pan. The cake was soaking in rum. Overnight the cake turned BLACK. I suspect this is a chemical reaction, but cannot find information ...
2
votes
1answer
194 views

Mold from cheese on sausage, is it safe to eat?

I stored some sausage together with some blue cheese. There's mold (I assume from the cheese) on the sausage casing. It starts to look like salami (except with less mold). Is it still safe to eat? ...
2
votes
1answer
149 views

Perpetual stew-like stock using the fridge: is it a good idea?

I work in the science behind nutrition and one of the first things you learn is that a huge amount of nutrients from your food goes down the drain when you throw out the cooking water. In the water ...
3
votes
2answers
284 views

Why are my beef short ribs still chewy after 5 hours?

In short: Kamado at 250-275f Short Ribs in for 4-5 hours The ribs have a layer of meat, then a small layer of fat, and then the meat on the ribs themselves. The top layer gets reasonably soft ...
3
votes
1answer
91 views

Yellow sticky film on coconut meat - is it bad?

I drank water out of this coconut and then left it unopen in a fridge for few days, and this happened - see the yellow film. It is sticky and the taste is neutral. Doesn't look like mold. Is it bad, ...
2
votes
1answer
63 views

How to keep dumplings from quickly drying out

Last night, I assembled a few (around 2 dozen) dumplings from simple wrappers made from just flour and boiling water. I kept the wrappers under a wet towel because the edges started to dry out really ...
7
votes
6answers
879 views

Meat Substitutes [closed]

Allow me to set the stage! My wife has decided it is time to be healthier, and while I begrudge the fact that she is right, I agree. In doing so, we want to reduce the amount of meat (of all types) we ...
23
votes
14answers
8k views

Keep milk (or milk alternative) for a day without a fridge

I like to drink my coffee with milk, but my new place of work has no refrigerator I can use. Is there any milk or milk-substitute I can use that will not taste funny around 15 o'clock, when I remove ...
2
votes
1answer
101 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
votes
1answer
197 views

Plastic on grill: is my family safe?

I received an unwanted letter and, my county not allowing open-burning, I used my closed-top propane grill to burn it. After sticking it into the slots, I realized that this is imprudent, because of ...
2
votes
0answers
53 views

No bake s’morse peanut butter bars

I made this s’more peanut butter bars and I did not have Ritz crackers to make the crust that said I could use graham cracker crumbs which turned out to be three cups. I would like to know what I ...
3
votes
2answers
108 views

Safety: Keeping sous-vide cooked chicken in vacuum

My Problem I have sous-vide cooked some chicken breast, forgot about it, and kept it in the refrigerator for 2 weeks. The chicken breast was thoroughly cooked (63c for 1 hour) and kept in good vacuum....
0
votes
2answers
195 views

its harmful to eat not very well cooked beef?

its harmful to eat not very well cooked meat? i have noticed in youtube some recipes, that the beef is half cook, with the inside red or pinky, and the outside browned, i know that eating raw animals ...
2
votes
3answers
127 views

Tips for making lean ground beef patties tender?

I have to eat 93% lean beef as part of my diet. I am trying to find creative ways of cooking it because throwing it in the instapot with some tomato sauce is getting bland. I'd like to try making it ...
4
votes
1answer
105 views

What are the Purposes of the Types of Meringue that are used for Pastry?

i have seen a lot of recipes, which calls french meringue mostly in spongy cakes in the japanese cheesecake for example and other cake recipes, but for the decoration and filling of them are used ...
1
vote
0answers
57 views

My cheesecake is runny, how do i fix it? [duplicate]

I made a no bake cheesecake without gelatin. And instead of the parchment paper, I used aluminium foil to cover the container. Now, the dish has been in the freezer for two days and the cake is still ...
3
votes
1answer
73 views

Does proofing time depend on the quantity of dough?

One recipe, for example, specifies the dough should be left to rise for 4 hours. If I make halt the amount of dough, will the proofing time change? I'm not providing the recipe because I will be ...
3
votes
6answers
2k views

What is the measurable difference between dry basil and fresh?

What is the measurable difference between dry basil and fresh? Is cooking with fresh herbs different than cooking with dry herbs?
1
vote
0answers
59 views

Tips on how to freeze a no-bake cheesecake

Good day! I have made a no-bake cheesecake in a glass container. Since I could not find the parchment paper, I used a substitute- aluminium foil. Now, the dish has been in the freezer for past two ...
2
votes
1answer
121 views

Meat thermometer doesn't “stop” measuring. How to know actual measurement?

I recently bought a meat thermometer so that I could measure my chicken. This is the one I bought: https://www.amazon.com/gp/product/B01IHHLB3W/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1 I'...
2
votes
2answers
107 views

How long can cooked, refrigerated chicken breast stay out at room temperature? [duplicate]

I cooked up some fresh chicken two days (Saturday) ago and stored it in my fridge sealed in some Tupperware. I made a delicious wrap for work this morning with the same chicken from the fridge, got to ...
3
votes
2answers
98 views

How long will schmaltz last in the freezer?

I have three frozen containers of schmaltz. The newest is three months old; the oldest is probably a couple of years old. Are any of them edible?
21
votes
3answers
6k views

How to know if blackberries are safe to eat?

I'm having a problem where the blackberries I buy from the store on Sunday seem to be spoiled on Monday. On Sunday, I specifically look around the outside of the box and check if any blackberries have ...
3
votes
1answer
50 views

Freezing or drying “hardy” herbs

I have some decently sized herb plants in my garden. In their respective prime I like to chop and freeze herbs like chives and parsley, while stuff like basil is only really good fresh. "Hardy" ...
2
votes
1answer
80 views

Could you make sauerkraut with spinach?

I'm just wondering if you can ferment spinach in a similar way you can ferment cabbage leaves? Would this have appealing results at all?
7
votes
2answers
3k views

Could you brine steak?

I have read that brining pork chops is a good idea but can you brine beef steaks of various cuts? Would this achieve anything good or spectacular or is it just a waste of time?
1
vote
1answer
61 views

What is a substitute for Miso Dressing? [on hold]

I got a recipe coming up for Thai Fish Cakes. The recipe calls for Miso Dressing to be put on top of the fish cakes. Problem is, I can't find Miso Dressing in the stores I shop at ( I live in Central ...
1
vote
2answers
126 views

In Canada, must commercially sold mussels be purged and purified in UV filtered water for 42 hours?

I live in Toronto, Canada. I buy my mussels from Diana's Seafood or Loblaws. I wonder if the quote beneath from Mussel Myths & FAQs - The Cornish Mussel Shack holds true for Canada too? Do I ...
2
votes
1answer
79 views

Does soaking in saltwater for 20 mins help cleanse mussels?

After reading both sides of the debate (cp. beneath), I can't make up my mind! I live in Toronto, Canada. I buy my mussels from Diana's Seafood or Loblaws. Evidence for soaking in salt water for ...
-2
votes
0answers
120 views

Why are limes so small recently?

Only a few years ago limes at the supermarket were large and relatively cheap, almost as big as lemons. In the 5 years or so however they have gotten smaller and more expensive. I think I heard there ...
1
vote
1answer
197 views

What is the setting for the strongest brew on my coffee maker?

My coffee maker has settings for strong, gourmet, and bold. Which would brew the strongest coffee?
2
votes
1answer
186 views

Replacement for Thyme

Im making a strawberry tart where the sauce is made from boiling thyme, port/tawny and strawberry juice. Is there any replacement for thyme in this?
4
votes
1answer
92 views

When roasting or sauteeing vegetables, does it matter if it was fresh, canned or frozen?

I am duplicating a recipe I used from Homechef, using store bought ingredients. One thing I often see is that canned or frozen vegetables (sometimes in streamable bags) are cheaper then fresh, but ...
3
votes
1answer
47 views

How to make homemade bread machine mixes for long-term store?

I bought a bread machine that makes delicious bread, but in the weekday, I rarely have time to put all of the ingredients together. I would like to prepare many batches for a whole month, all at once. ...
2
votes
1answer
28 views

Which type of charger for soda syphon batter

Im looking at a recipe for batter using a soda syphon. Since the term soda syphon, as opposed to cream whipper, is used Id assumed the cartridges shuold be CO2 (recipe doesnt say). But Ive found a ...
2
votes
1answer
29 views

Scaled down batch of soda syphon batter

I want to make a smaller batch of a soda syphon batter recipe as a trial. The batter involves flour, vodka, honey and lager, and is put into a CO2 soda syphon. The full batch is too much for a trial ...
8
votes
5answers
276 views

Keeping meat in salt water

Let's say that I want to keep meat in my fridge for a week. From what I read, this is frowned upon, as it leaves time for bacteria to develop and to produce toxins which won't be destroyed by cooking ...
5
votes
2answers
65 views

How to thicken a sour cream-based pastry cream?

I did some research, but can't find the answer to my problem: I need to thicken the cream that I am making for my layered cake. The cream is made of sour cream and sweetened condensed milk. The cream, ...
3
votes
1answer
63 views

How do I salvage this bread dough?

I was planning to make a brioche dough, but somehow managed to measure out and add cornstarch instead of bread flour. I've taken as much of the cornstarch out as I can, but there's about 3/4 cup still ...
1
vote
0answers
31 views

What's a good alternative to tamari for marinating tempeh

Every recipe I see that calls for a marinade for tempeh uses tamari or soy sauce. I'm looking for a different flavor, not a tamari substitute.
2
votes
1answer
162 views

If a cheese sold as pasta-cheese does not melt, is it “cheese”?

This might sound like a dumb question: Back in the day I cooked some pasta for some friends and they bought this cheap grated cheese in the supermarket. I remember my shock because the cheese did not ...
4
votes
2answers
103 views

The role of fat (butter, oil) in caramel-required recipes?

Why in some recipes with using caramel, like, for example, caramelized walnuts or chinese caramelized apples, its required to melt sugar in oil or butter instead of making caramel with water or just ...
0
votes
1answer
55 views

Making Kombucha - problems and questions

This is my first attempt at making kombucha. For the 2nd fermentation I had one bottle and one jar. When it tasted ok I put the bottle in the fridge and am drinking it now and it's pretty good (...
1
vote
1answer
55 views

Does it make sense to vacuume brined meat? Why not sous vide in water directly?

If you wet brine a piece of meat and don't apply anything else to it, why exactly do you need a bag? Why not cook the meat directly in the brine? While it cooks, it can brine some more. Handy, if you ...
16
votes
3answers
3k views

What are the effects of abstaining from eating a certain flavor?

I've often heard that we become accustomed to oversalty food and that abstaining from eating such foods for a few weeks could allow us to taste salt in lesser quantities again. From experience I would ...
0
votes
2answers
77 views

Kneading bread dough

If a recipe calls for ten minutes hand kneading a bread dough, how long should it take to knead in a mixer using dough hooks?
9
votes
4answers
2k views

How to understand flavors and when to use combination of them?

I want to be a home cook and at some stage to become a chef having my own café or restaurant. Marco Pierre White always says when he likes a dish in masterchef: Great dish. It tells me that you ...
1
vote
0answers
49 views

Peach sorbet is not setting at all and the mix is having a jelly texture when popped into the freezer

I am doing a peach sorbet following pierre herme recipe which literally said: 580g of peach puree 74g sugar 104g water 37g of glucose (I've used high quality honey instead) 4g of sorbet stabilizer ...
0
votes
0answers
62 views

whipped cream in Black Forest cake

I made a Black Forest cake with fresh whipped cream and the cream looked moldy after one day, why would this happen? It was kept in the refrigerator.

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