All Questions

0
votes
1answer
51 views

Does package yeast inhibit wild fermentation?

I baked my first “sourdough” boules today and there was zero detectable sour or tartness. After about day four of zero activity in my baby starter I added a packet of packaged yeast I bloomed ...
10
votes
2answers
2k views

Should I clean all of my cooking utensils after being exposed to mothballs (naphthalene) for over a week?

While I was away on vacation my roommate put mothballs in the kitchen cabinets where the pots and pans and cutlery are stored. I have removed them and thrown them out ( not sure if I was overreacting ...
1
vote
0answers
66 views

No Demerara sugar

I have just made an apple pie with a crumble topping for friends coming to lunch. The recipe specified Demerara sugar but I had run out so used dark soft brown instead. I think soft has more ...
-1
votes
0answers
26 views

i have a question regarding making rice water for hair [closed]

I soaked rice in water and left it for more than 3 weeks in refrigerator not covered can this still be used on hair?
3
votes
3answers
132 views

Can I make potatoes sweet by cooking them?

I've heard that cooking "breaks down" carbohydrates such as starch. I also know that starch is a complex carbohydrate, which is essentially made out of simple carbohydrates (sugars). Potatoes contain ...
1
vote
3answers
149 views

Preventing oil burn when searing steak

Recently got into cooking steak at home and overall been enjoying the results :) That being said, it seems like my pan always smokes quite a bit and the oil looks to be burnt. I'm using refined ...
1
vote
2answers
67 views

Nixtamalized cornmeal for polenta?

Do Italians ever use nixtamalized cornmeal ("grits") for polenta, or would they no longer call that polenta? This translation dictionary gives some examples of where "hominy" is synonymous with "...
2
votes
0answers
24 views

What term should i use to describe the taste intensity of a crop?

I am making a questionnaire about food and one of things people can rate is the taste intensity or taste strength of a vegetable/fruit/nut etc. Right now i just call it taste intensity and people can ...
0
votes
2answers
101 views

Why is chorizo spice-mix rarely sold in stores?

I'm not much of a cook, but I do enjoy anything made with chorizo. I've looked far and wide for pre-made chorizo spice-mix in grocery stores, international food stores, etc., but I've never found it. ...
1
vote
1answer
48 views

Microwave stopped working/works again

I spilled coffee on my counter top and it went under my microwave. It did not appear to me that it went inside the unit at all. When I went to use it several hours later there was obviously a ...
1
vote
0answers
25 views

Can one use a mix of white rice flour with regular white flour sourdough to make a pizza crust? If so then what ratio might be the best?

I have a regular active sourdough (comprising 50% fermented white wheat flour and 50% water by weight) which is obviously not really malleable as a dough but rather liquid-ish, and I did not like the ...
-2
votes
0answers
34 views

Can you eat oranges with brown spots?

Can you eat oranges that have brown spots. I did some googling but online just describes what the brown spots are, they don't determine if it's okay for consumption.
-1
votes
0answers
14 views

Difference between nutrional yeast and dry yeast flakes?

Where I live I didn’t find anywhere nutrional yeast. Instead I found dry yeast flakes. Instead of a yellow-orange color, it is white-bread color. When I opened it, it smelled really like yeast. It ...
0
votes
0answers
15 views

What is the science behind adding starch and other ingredients into cake batter? [closed]

What is the science behind adding one or more of the following ingredients into a cake batter: Starch Almond flour Olive oil Regular oil Room temperature butter or melted butter Egg separated into ...
0
votes
1answer
57 views

What part of beef is used in beef chow mein?

The meat in beef chow mein doesn't look fatty or have white tissue on it unlike say front lamb chops. What part of the beef is it they use to get these clean cuts of meat and why do they use these ...
1
vote
1answer
79 views

What is this white part of these lamb chops called?

What is the white part (circled in black) of these lamb chops called? I know they contain fat, but they kind of make me dizzy when eating. Do they occur throughout the meat or is it only in certain ...
0
votes
1answer
37 views

Why is a grilled lamb chop tougher than stir fried beef strips or lamb stew?

Why does a grilled lamb chop feel more tough compared to say stir fried beef strips or lamb stew?
1
vote
0answers
68 views

My homemade sourdough bread tastes bitter after letting it stay for one day

I do sourdough bread at home, and through the process, I've tasted lots of not-yet-baked breads. Also, tasted someone else's sourdough bread, which was quite good. Now, I'm in the stage where I can ...
5
votes
2answers
125 views

How can I make a large amount of caramelized onions for a french onion soup?

I am looking to make a large amount of French Onion soup (for ~16 servings), and rather than spend hours in front of a skillet (as I would have to do several batches), I am looking for an easier way: ...
3
votes
1answer
48 views

Making miso in a jar too big for the amount of paste. Is it a problem?

we want to make miso and we have some koji ready. It's not that much though and we are wondering if using a 5L jar for about 1.5kg of miso might be a problem. Are there issues with air circulation or ...
13
votes
5answers
2k views

What is the purpose and effect of using knuckles when kneading bread dough?

Some recipes specify that the baker's knuckles should be used when kneading the dough. What is the purpose and effect of using one's knuckles as part of the kneading process?
-6
votes
0answers
60 views

Why cant They make coffee makers Properly [closed]

I have a customer who flys in to Vancouver just to have Properly made cup JOE ! Why cant the powers to be make coffee maker that properly boils cold water immediately so the water still boiling ...
5
votes
1answer
160 views

When cooking Chicken Tandoori or Chicken Kababs, how do you make that crisp spicy layer thicker?

Here's a screenshot of what I'm talking about: Look at this image. It's got a thick layer of spices on top of the chicken. Restaurants typically make such dishes with a thick, crispy, spicy layer ...
0
votes
0answers
43 views

Do flavours get absorbed by meat, poultry or fish when cooking a stew?

When you want a marinade to penetrate into the skin of meat, poultry, fish etc it is best to use marinade and use a dry heat method but that will still only hit the surface or in case of brining my go ...
0
votes
2answers
139 views

How can one make a reasonable curry with limited spices and poor quality equipment? [closed]

When travelling one has to make do with whatever cooking equipment is available. Typical deficiencies I've encountered are: thin saucepans and frying pans that have lost any non-stick coating (maybe ...
1
vote
0answers
25 views

How to season pickled jalapenos? [closed]

I make a lot of homemade pickles and fermented vegetables, and last week I made a jar of jalapeno slices. I let the sliced jalapenos and seeds (bad decision, these things were HOT) ferment for about ...
1
vote
2answers
144 views

What kind of cooking knife is this?

In a show, the character uses the following kitchen knife. I've never seen anything like it before; what is it? Here it is in action:
1
vote
0answers
67 views

Non-melting processed cheese: what's it made of?

I got a Hickory Farms box over the holidays (as a gift), and it included a brick of "smoked cheddar/swiss", a processed cheese that was "naturally" smoked. Yesterday we decided to use it on baked ...
-1
votes
2answers
105 views

How do you cook pasta?

How do you cook pasta and what temperature?
9
votes
2answers
2k views

How to saute dried and fresh mushrooms together?

I'm preparing a creamy mushroom pasta. The first step is sauteing and browning the mushrooms. The recipe calls for a variety mushrooms including chanterelles. Unfortunately, I can't find any fresh ...
0
votes
1answer
101 views

Olive oil instead of peanut oil to air fry potato?

I’m allergic to peanut oil, can I use olive oil for baking potatoes in a power air fryer oven elite
1
vote
1answer
45 views

Xanthan Gum in sauce/gravy

I'm making Salisbury Steak (https://www.skinnytaste.com/skinny-salisbury-steak-) but would like to substitute xanthan gum for flour to reduce carbs AND use coconut or almond flour (and / or psyllium ...
10
votes
2answers
2k views

Freeze dried blueberries vs frozen blueberries?

What can I substitute for freeze dried blueberries? Will frozen blueberries work? This is for a bread filling.
0
votes
1answer
83 views

Do I need to put blood in a vacuum sealed bag to cook it sous vide in this type of appliance?

If I used this type of appliance... https://www.amazon.de/dp/B01N1PQTIV/ ... to pasteurise blood at 60°C for 45 minutes (as per these instructions: https://www.chefsteps.com/activities/blood-sauce), ...
1
vote
1answer
50 views

Schichttorte; a 20 layer German broiled cake [duplicate]

I am making the cake named above, which I found on a British baking site. It call s for 5 1/2 oz of reg flour-sifted, and 2 1/4 oz of sifted corn flour. ? Does anyone know if this recipe in this ...
0
votes
1answer
142 views

Why does my chopped beef come out too tough?

Whenever I try cooking chopped beef for stews or curries, I can't seem to get it right: It always comes out too tough and tastes like dog food. I usually get beef labeled "for stir fry" or "for stew"....
3
votes
1answer
95 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 ...
4
votes
0answers
81 views

Equipment: Intense candle for nabemono. What is it?

I went to a Japanese Nabemono (Chankonabe?) place, in Tokyo. The meal was basically a hot pot. But instead of the typical small candle or small methanol pot/gel I've seen used elsewhere, they had a ...
4
votes
3answers
106 views

How to “Sponge” in “Sponge and Dough”?

I'm trying to improve my bread making and have read about the sponge and dough method. From my understanding, I should use 20% to 30% of my flour for the sponge. To the sponge's flour, I should add ...
-1
votes
1answer
74 views

Will kill Salt the Yeast, salt is a hunter? [duplicate]

When making bun, Yeast & salt should not be mixed at the same time? Will kill Salt the Yeast, salt is a hunter?
0
votes
1answer
78 views

Is the induction cooktop sinking my eggs? Why are they sticking to the bottom

I have this tried and true fried egg recipe I have done multitudes of time. It is as simple as putting in a pool of some oil and cracking the eggs into it. I can then cover it and leave it to cook for ...
1
vote
1answer
53 views

Making pickles using dill weed: ideas for containing the particles?

I had to substitute dried dill weed for dill seed in a recent batch of refrigerator pickles because I'd run out of the latter. They came out fine and I like the slightly different flavor. However I ...
3
votes
3answers
221 views

How does curry shop keep their curry hot without reducing them?

So when you buy curry , wether in Japanese or Indian style they will give you piping hot curry. how do they maintain that temperature without incidentally reducing the water hereby making them more ...
1
vote
3answers
261 views

Chicken Stock - Absorbed all water?

I atempted to make a chicken stock that I can keep in my fridge for a few days. After roasting a couple chicken breasts, carrot, onion, garlic, mushroom stems for 45 minutes I put all of that in a pan,...
0
votes
1answer
55 views

Technical terms for an oven that would resist to cleaning products wipping out painted symbols?

Hi not sure if anyone could help with this but I aim to buy an oven that would keep its settings symbols for a decent amount of time. Would be great if ovens had a technical term(s) that would ...
1
vote
0answers
64 views

Is there any cooking oil mister designed such that the oil is never in contact with plastic parts?

Is there any cooking oil mister designed such that the oil is never in contact with plastic parts? I just don't like the possibility of having any plastic chemicals dissolved in the oil.
-1
votes
0answers
31 views

Refrigerated chicken left out after taking it out of fridge the next day. Will it being in the fridge help it going off [duplicate]

Cooked chicken and refrigerated it after when cold. Took it out the next day to take to work but left it on the side. It will be out for 9 hours. Will it be ok to eat when I come back. I took it out ...
0
votes
1answer
63 views

Shea Butter (or Cocoa Butter Equivalent) tempering while making Chocolate

This is more of a theoretical question. But assuming I have the following ingredients Cocoa powder / Cocoa Mass (containing no cocoa butter or trace amounts of it) Sugar Shea Butter I've been ...
0
votes
1answer
84 views

Thermo bottle for impromptu sous vide?

I would like to try out sous vide, but I don't want to invest in the gadgets, until I have tried it and decided I want to keep using it. So I have thought about the best way to try it with no budget. ...
1
vote
0answers
46 views

How to mask/reduce stevia's metallic after taste?

I use SugarLess stevia and erythritol blend when I'm baking or making home made ice creams. But in almost all of the things I bake or cook using this product, there is a metallic after taste that ...

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