All Questions

2
votes
1answer
40 views

Looking for advice on making halva w/ allulose - first attempt came out gummy and taffy-like w/ oil separation

I'm trying to create halva, and my first attempt ended up with something that wasn't crumbly like halva is supposed to be - instead, it ended up a hard, taffy-like confection that was tasted like ...
5
votes
1answer
180 views

When to use a slotted vs. solid turner?

When would you choose to use a slotted turner instead of a solid one, or vice versa? I would have thought it’s just a personal preference but lots of utensil sets have both so apparently it’s more ...
2
votes
3answers
95 views

Cooking temperatures with non-stick cookwear

I'm looking at replacing most of my cookware, since it's beginning to show signs of wear. A lot of what I've been looking at is various brands of non-stick options. However, I've noticed a trend. The ...
0
votes
2answers
70 views

Quiche does not set up - too much, or too little, cream?

My quiche did not set up well; the final custard remained a touch watery/soft rather than set up like, well, quiche should be. Would that mean my ratio of cream : egg was too much or too little cream?...
2
votes
2answers
74 views

Keeping boiled potato warm

I’m cooking boiled potatoes for 60 people for a party, how can I keep them warm and ready to serve until needed? Would sticking them in an oven at a low temperature work?
6
votes
1answer
876 views

Bacteria contamination inside a thermos bottle

Let's say that I have a pot of boiling stew. I then pour this, still boiling, inside a thermos bottle, and close the lid right away. Everything inside the bottle should be sterile at this point, due ...
1
vote
1answer
49 views

Honey-fermented garlic left open overnight

I am a five days or so into the process of honey-fermenting a batch of garlic. Took the can out to let it burp last night but then left it open on the kitchen counter and only realised in the morning. ...
0
votes
1answer
66 views

Does chocolate ice cream tend to have more salt than strawberry or vanilla?

To the question Why does chocolate ice cream melt faster than others? I wrote an answer that suggests that it's not because of chocolate ice cream's dark color, but instead because of a lower melting ...
1
vote
2answers
47 views

Dal stays hard after frying tarka

I have a problem with hard dal after frying. Can someone explain the cause. I made a tarka for lemon rice yesterday and added 1 tsp of urid dal to the frying mixture as called for in the recipe. Left ...
3
votes
1answer
112 views

If we cut ourselves when preparing food, unless that food is going to be cooked thoroughly, should it be tossed?

Probably every person who cooks has cut themselves while preparing food. Blood can carry many pathogens, so continuing to prepare that food may incorporate those pathogens into the food. Unless it is ...
1
vote
1answer
60 views

Can I save an undercooked loaf of pumpernickel?

I made this pumpernickel recipe from YouTube (recipe below) and I think I underbaked it: it has a little of that unpleasant chalky taste of raw flour. Can I rescue this loaf or do I need to start ...
1
vote
0answers
46 views

Reseasoning Cast Iron

I just stumbled on the site while searching for an answer. I'm hoping one of you can provide an answer. I bought a brand new pan that is factory seasoned and I didn't strip it off. I used vegetable ...
14
votes
7answers
3k views

What are substitutions for coconut in curry?

I'm allergic to coconut - this is a new allergy, so I really miss Thai and Indian curry! I also have issues with dairy. Would it work to use roasted cauliflower puree as a curry base instead of ...
1
vote
1answer
109 views

Do any non-commercial gas range models offer linear burner response?

I don't understand why most ranges don't offer a linear flame response as you turn the dial up on a burner. They have "jumps" from low to medium-low, to medium-high, etc. The dials themselves turn ...
2
votes
1answer
88 views

Can I make a cheese sauce with edam cheese?

I love the taste if edam cheese and I want to know if I can make a sauce with it? Like the sauce with the roux+milk+cheddar can I replace cheddar with edam?
1
vote
1answer
47 views

How to prevent sweet thick glaze/sauce from setting after cooling?

I attempted to make a sweet balsamic glaze/sauce from a simple recipe that called for 1 cup balsamic vinegar and half a cup of brown sugar. To my own tastes I added a bit of Worcestershire sauce, a ...
1
vote
0answers
36 views

Is there any difference between chakki and stoneground whole wheat flour?

Many websites have been telling that stoneground white whole wheat flour outside India yields lofty breads but 'CHAKKI MILLED' white whole wheat flour gives dense and crumbly breads. Take a look ...
8
votes
3answers
220 views

Can I make “falafel” with different beans?

I grow several types of beans in the garden, but the growing season is too short for chick peas. If I use a different bean - e.g., kidney, navy, cannelini, turtle (black) beans - do I need to make ...
0
votes
0answers
36 views

Stainless steel pan discoloration [duplicate]

I couldn't find something that resembles this but one day I used my stainless steel pan and I think I didn't clean it properly so I woke up to discover these "stains" on it (BKF didn't help scrub them ...
0
votes
0answers
30 views

French fries cooking [duplicate]

I need help on making french fries my fries are always oily how to I avoid that and make them crisp and dry? Best regards Marshal Tembo
0
votes
0answers
58 views

Where to order whole-wheat flour(NOT ATTA) in India?

Many people are deceived that maida(7.5% gluten) is ALL PURPOSE FLOUR and atta is WHOLE WHEAT FLOUR((10-12%)gluten but starch is lost due to chakki milling) so there is actually a lot of difference ...
2
votes
1answer
77 views

Do I need to boil flax seed egg substitute?

Most recipes I've seen for flax “eggs” simply say to mix 1 tbsp of ground flax seed with 3 tbsp of water and chill, but I read a recipe (I think it was for vegan cookies) that said to boil the mixture ...
1
vote
1answer
112 views

Boiled Ribs left in water overnight, parents say its fine to eat [duplicate]

So my dad boiled ribs this morning, and it was left on the counter for like 14 hours and I said its probably not safe to eat cause they say after 2 hours you shouldn't eat it, but they said cause it ...
2
votes
1answer
66 views

Substitute for vanilla caster sugar

I'm planning on making a lemon tart and the recipe calls for "100 g vanilla caster sugar". Over here (Netherlands) vanilla caster sugar isn't really sold in supermarkets, so I'm looking for a ...
0
votes
1answer
62 views

Shelf life of homemade self-rising flour?

I have a recipe that uses self-rising flour which is not available where I live, so I make my own by sifting all-purpose flour, baking powder and salt together. This has always worked fine. In a few ...
2
votes
1answer
68 views

Replacement for sun-dried tomato pesto sauce?

I'm crazy about the Barilla sun-dried tomato pesto. However, the local store where I was buying it has dropped it. Can I get a similar effect by putting in a blender or food processor the sun-dried ...
0
votes
1answer
86 views

what weight to use when weighing pasta for dieting purposes?

I presume that, ceteris paribus, the same amount of pasta cooked is significantly heavier than the same amount uncooked. So what is the standard?
0
votes
0answers
68 views

Advice for Cleaning Contaminated Anodized Cookware

I recently returned home from a month long trip to find that I had accidentally left a hard anodized aluminum pot in my fridge full of leftover pasta. After removing the rotting food I tried washing ...
1
vote
2answers
108 views

What is the Key Difference Between Nougat and Meringue?

Both are made from whipped eggs and caramel syrup. Why nougat is viscous and meringue is soft and can become dry and crunchy?
3
votes
1answer
121 views

What exactly do all the extra modes on my oven do?

My KitchenAid dual fuel/dual oven has, in addition to bake and broil a few advanced modes. Some are self explanatory, bread proof and keep warm, however a few others aren't and the manual says "best ...
3
votes
1answer
195 views

Why is gluten-free baking possible?

Maybe a silly question, but I've been trying to learn a lot of baking fundamentals and trying to understand specifically what makes a cake. Most explanations I've read are something along the lines of:...
0
votes
1answer
93 views

Baking chicken while respecting maximum olive oil temperature

I normally cook chicken on a pan with some olive oil (which supports a maximum temperature of 160C) but I am trying to bake on the oven instead. I've found a recipe where some olive oil placed at the ...
4
votes
2answers
99 views

Good qualities of ovens/microwaves for baking cake

My aunt wants to start her own bakery where she is planning to sell different kinds of biscuits, cakes, and desserts. But she cannot afford to buy an industrial oven right now as she wants to start ...
5
votes
3answers
212 views

Should I be concerned about drinking tap water?

I grew up in the United States and have been drinking tap water my whole life. More recently some of my friends have been making me feel a little bit guilty or awkward about the safety of tap water, ...
1
vote
2answers
115 views

Has my olive oil gone bad?

I purchased a gallon of amazing Greek olive oil a few months ago. It has some floaty wisps in it now. Is it still safe?
5
votes
6answers
229 views

How to separate meat from vegetables in a soup?

I love to make a nice chicken soup. I take some chicken legs, carrots, leak and celery, a few herbs and of course salt and pepper, and I just let it boil for like 4 hours. I then sift the soup to ...
0
votes
1answer
64 views

Lemon liqueur has gas?

I tried to make some sort of liqueur with homemade lemonade. I added lemon juice, sugar and a little vodka. I left it for 2 months in a dark and cool place and as soon as I opened it turned out it ...
2
votes
1answer
27 views

Plain flour or strong bread is there any difference when making a cake

Could you please tell me if it is possible to use strong bread making flour when baking a cake when the recipe calls for plain flour.
0
votes
0answers
31 views

Chocolate sauce with nuts

Hi is anyone able to help me. I’ve been making chocolate suave from the cacao bean in a melanger. I add half nuts to make the sauce. It tastes beautiful however after a month of being stored within a ...
0
votes
3answers
165 views

Is fresh pasta just good marketing? [closed]

I noticed some questions about fresh Lasagne sheets and it reminded me of something I heard, but sadly too long ago to be able to attribute although probably a chef on TV (I'm un the UK), and that was ...
0
votes
2answers
165 views

Won't fresh pasta sheets in lasagna overcook?

Most lasagna recipes require 30-45min of baking. Fresh pasta however only requires 2-4min of cooking. If I use fresh pasta in lasagne, will it not overcook? Edit: The linked duplicate question is ...
3
votes
1answer
204 views

Avocado Oil Moisturizer- Edible? [closed]

I bought a bottle of avocado oil to cook with, but I failed to realize that the label was for moisturizer, not food. The label says that it is pure, 100% avocado oil, not scented or anything. I know ...
3
votes
2answers
106 views

Bread proofing times fridge versus room temp

I've recently started to try to make my own bread. I am starting with baguettes because they seem like a fairly straightforward kind to start with. Recipes I've seen online will either say to leave ...
12
votes
7answers
2k views

How can I portion out frozen cookie dough?

A friend's kid was doing a fundraiser, and I now have two 3 lb tubs of cookie dough. It's frozen, which is great on one hand because it keeps for so much longer, but...when I want cookies, it's a bit ...
0
votes
1answer
76 views

Is reusing bones for stock better than once cooking longer with more water?

I've heard about reusing bones for stock (eg. blog post even if the second time is a bit weaker flavor. My question is, if there is some advantage to this. Consider the following to scenarios: Fill ...
0
votes
1answer
129 views

Does food cooked in firewood taste different than that which is cooked in gas?

Does this apply to food in general or just proteins or a few items? Also, does the taste vary depending on the type of wood you use i.e. using bamboo as firewood?
4
votes
1answer
283 views

Preparing as much as possible of a cake in advance

It's my girlfriend's birthday this WE and I plan on secretly preparing a cake she likes. However, we'll be in the countryside with friends this WE, and I'll have very limited time to prepare on site ...
2
votes
1answer
67 views

What is safe/GMP prescribed limit of Sodium Benzoate in nacho dough?

I've been cutting nacho triangles from rolled dough and then after lightly pan-roasting them I store them as ready-to-fry, which works and tastes very good but it devlops mould within a week. So, I ...
2
votes
2answers
106 views

Sear pork belly before or after cooking in a pressure cooker?

I've been trying different pork belly recipes, after trying a few using a pressure cooker and a few that only call for pan-searing, I think I'd like to try a combination of both, since that works ...
1
vote
1answer
140 views

Advice on bulk buying nuts

I am thinking about buying nuts in bulk, specifically hazelnuts, almonds and/or walnuts. Are there any considerations regarding: Type of nut - i will buy straight from farmers so i have to hope they ...

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