All Questions

2
votes
1answer
173 views

I err.. made pan fried gnochi and it tasted like pancakes

I made pan-fried gnocchi for the first time today. I used the following: Wholemeal plain flour Leftover baked potatoes Salt A single egg. I ran the potatoes through a cheese grater because I don't ...
1
vote
1answer
73 views

Raw vs Cooked Egg Yolk Color

Why do egg yolks change color from orange or dark yellow to yellow or light yellow when cooked, esp. hard boiled?
2
votes
1answer
122 views

Where are the missing speeds in my KitchenAid mixer

I have an artisan KitchenAid mixer, model KSM150, everywhere on the internet, including in the KitchenAid site it says that there are 10 working speeds, but the speed selector on my mixer has only 6 ...
15
votes
3answers
5k views

What is this waxed root vegetable?

I recently ordered a grocery delivery from Whole Foods, and as I was ordering I noticed they had rutabagas, which I've never had before, so I decided to try them. What I got was this: They don't look ...
1
vote
1answer
99 views

Wrong cleaner on wooden cutting board

After cleaning our wooden cutting board, we using wipe it with mineral oil to help preserve it. Today, we accidentalky sprayed Weiman Stainless Steel Cleaner and Lolish on it instead of the mineral ...
0
votes
1answer
46 views

Baking Jiggly Cheese cake in microwave oven convection mode

I am planning to try out this recipe.. http://renilskitchen.blogspot.com/2018/11/jiggly-fluffy-japanese-cheesecake.html?m=1 But the trouble is, it mentions changing the temperature midway through ...
0
votes
1answer
42 views

How to determine amount of mother starter to use to build a levain for STIFF/dry sourdough starter?

I have a healthy, active dry sourdough starter (50% hydration). Most of the recipes I want to use it in, ask for anywhere between 100 g, 150g and 200 g. How much of the starter would I have to use in ...
0
votes
2answers
84 views

Canned tomatoes with too much vinegar

I canned some tomatoes using vinegar but now the taste in my pasta sauce is too acidic. Is there anything I can do to correct this in my sauce?
3
votes
3answers
518 views

How to prepare vegetables for a sandwich that can last for several days in a fridge?

I'm not much of a cook but neither am I a complete stranger to the kitchen. I like to prepare sandwiches to take with me to work in a box. Since I do it often, I like to make them more "interesting" ...
3
votes
1answer
78 views

Chuck Steak or Chuck Roast for Stew

I have 4+ lbs of beef chuck steak in my freezer. I was wondering if I could use those to make beef stew, or if I would be better off with beef chuck roast. The steaks are 1-1 1/4" thick, frozen. Thank ...
1
vote
0answers
37 views

Growing a SCOBY in cold temperatures

A month ago, I started my first kombucha scoby. It's winter here in the northeast, and I keep my house low-to-mid 60s. As expected, fermentation has been slow, but appears healthy; the liquid has a ...
11
votes
6answers
5k views

What can I substitute for soda pop in a sweet pork recipe?

I was looking up sweet pork recipes and every one of them call for Coke or Dr. Pepper. I avoid soda as much as possible because of questionable ingredients: specifically GMO corn syrup, sodium ...
0
votes
1answer
132 views

Plums are sour. Why are prunes sweet?

Plums are sour (especially the peel). Prunes are dried plums (with the peel, I presume). Then why are prunes only sweet, with no sourness? Note: I'm asking about standard American prunes, not unusual ...
-1
votes
0answers
17 views

Soaking Chia Seeds in Advance of Usage [duplicate]

When you soak chia seeds in a pot and store in the refrigerator, how long before they go bad?
2
votes
1answer
109 views

Finishing chicken thighs under broiler

Rather than pan-searing chicken thighs after sous vide cooking, is broiling in the oven an option to crisp the skin?
-1
votes
1answer
62 views

Quantities of salt and MSG for a chicken stock substitute

I am making a stew, so all I am after in the stock substitute is some saltiness and umami. What would be the correct ratio of water, salt and MSG for this purpose? I can just attempt to make this by ...
7
votes
5answers
682 views

How to roast potatoes in the oven to make them crispy?

What is a good way to roast potatoes in the oven in a way that they get crispy ? At the moment this is how I do: I start from row potatoes (I never got why I have to boil them first). I put them in ...
0
votes
1answer
60 views

How can I reduce the richness of my homemade chocolates?

Context: I've recently gotten into making homemade chocolates. So far I've just been melting the stuff in a microwave according to directions and putting it into molds along with whatever filling I ...
0
votes
1answer
54 views

What is the minimum amount of sugar needed for getting the desired texture in this banana marmalade?

I've been trying to make banana marmalade(1) with the least amount of sugar possible. I've tried the following basic recipe - with variations in the amount of sugar, I've tried the following three ...
0
votes
0answers
35 views

what can i use as a substitute for peaches

my husband and I are starting a new diet and several of the recipes call for peaches and I am highly allergic to them what fruit can I use instead of peaches
1
vote
3answers
93 views

1 baking pan, dough for 2 loaves. What do?

I am making bread from this recipe for 2 loaves. The recipe calls for placing the dough in the baking pan and leaving it for 1 hour until the dough doubles in size (and contours itself to the pan). I ...
2
votes
1answer
58 views

Duck breast; Trouble crisping skin

I scored skin, started in cold, cast-iron pan, but as skin and breast contracted the major center of breast seemed to rise a tad from griddle and would not brown, even after 15 minutes. Only the edges ...
0
votes
0answers
35 views

I can find red split lentil but not green split lentil, why not?

I'm trying to sprout the green lentils for nutrition reasons, the gal suggest using split green lentils which I cannot find anywhere What gives?
2
votes
2answers
128 views

Why is bolognese cooked for so long?

Most bolognese recipes advise to simmer the sauce for 4 hours, some even advise to simmer longer than that. Until I heard about that, I had a recipe, which was a total of maybe 45min of cooking, ...
0
votes
1answer
78 views

Botulism risk with oil

I've been reading about oil infused with raw veg and herbs and how it can give you botulism, and now I'm worried that when I use oil when preparing any vegetables I will contaminate my oil with ...
1
vote
1answer
35 views

Different sourdough starter behavior based on starter composition?

In general, what are the different "behaviours" of sourdough starter, based on their composition, all other things being equal?For instance a 100% white flour starter vs. 100% wholewheat flour starter ...
0
votes
1answer
116 views

Oven setting for pizza

Which Oven setting should I use for making pizza.
1
vote
0answers
22 views

How to get boba pearls as dark as commercial ones?

Does anybody know what I can add to the tapioca dough to get pearls that are as dark as commercial boba (bubble tea tapioca pearls)? Brown sugar alone is not dark enough to provide much color. I want ...
0
votes
1answer
91 views

What is the best way to keep the quality of fried food while being delivered? [duplicate]

How does one keep fried food hot while staying crispy for delivery? There are plenty of heating bags but I need one especially for French fries and other fried foods. Are there any techniques that ...
0
votes
2answers
101 views

I burned some sweet potatoes in my new microwave- is the microwave ruined?

I put two small purple sweet potatoes in the microwave for 12 minutes and they burned in my new microwave. My dad claims I destroyed the microwave because I burned something in it just once. Is he ...
0
votes
1answer
70 views

Are fermented home-canned berries safe?

I just opened home-canned blueberries and blackberries. They are probably 5 years old, and taste like alcohol. Are they safe to eat? I don't know anything about the original canner's intent. The ...
1
vote
1answer
81 views

What causes the chemical taste in commercial bakery products?

Over the last 10 years or so, I’ve noticed a chemical taste in most commercial bakery goods (not packaged factory ones but rather the in-store bakery at a grocery store). It’s seems to be mostly on ...
0
votes
0answers
34 views

XXL Silicon Bag for Autoclave Cooking

The premisse An autoclave that I own is originally intended to sterilize and pressure can food at 6 bar (which is higher than common pressure canners). The autoclave looks like a pressure canner, has ...
0
votes
0answers
29 views

Turkey chili from raw in a slow cooker accidentally for 10 hours on warm [duplicate]

Just woke up and realized the turkey chili (2 cans kidney beans, 1 can black beans, 2 cans diced tomatoes, 1 lb turkey ground) had been cooking from raw on warm for 10 hours. I'm a bit desolate ...
0
votes
1answer
49 views

Why is pork pink after roasting to 205 F? [duplicate]

I have browned then roasted a 6 lb. pork shoulder in a covered pan in an oven set to 275 F for 5+ hours. The results were excellent , very tender and moist and high gelatin/protein stock. I started ...
1
vote
0answers
132 views

Fruit identification - Fruit bought in China

Does anyone know what this fruit is? I bought some from a lady in Yangshuo, China. It’s sweet and crunchy. Tastes a bit like an apricot mixed with a peach... Fruit and seed shown in picture. I have ...
3
votes
2answers
111 views

Is margarine necessary for my brownies?

I recently got a new cookbook and it recommends margarine for brownies instead of butter. I have never baked with margarine before and my brownies always seem to be fine, but this is the only recipe ...
0
votes
1answer
118 views

Mircowave does not work after I used vinegar without water to clean it [closed]

I forgot the water with the vinegar. I heard a pop. Now it does not work. Can I do any thing, or did I blow it up?
1
vote
0answers
120 views

Korean food that was wrapped in tin foil

I have a fond memory of a dish from awhile back however I do not know where I ate it at nor what it was. All I know is it was some Korean BBQ place near San Jose or Cupertino CA the kind where there ...
3
votes
1answer
112 views

How to have a weekly baking sourdough starter plan

I want to start baking 2 loaves of sourdough bread every Sunday evening. I have to start from scratch. So I do not have any starter yet. Can someone please help me with a plan to do it? How and ...
2
votes
2answers
140 views

My cheese congealed and I don’t know why?

I mixed up a salad in a glass container I added dressing and goat cheese crumbles and shook it up. The next day when I went to eat it all the cheese ended up in a big congealed lump in the bottom of ...
1
vote
0answers
23 views

What type of coffee maker creates the most coffee scent? [migrated]

I stopped drinking coffee for a while but recently picked it back up, mainly because I enjoy the scent. Previously I had a Keurig machine; convenient, but produces almost no smell during brewing. ...
5
votes
2answers
136 views

Storing matcha tea in a thermos?

lately i started to drink matcha tea, as an experiment instead of coffee, and i have read many descriptions about it. I want to drink matcha tea to work, but i dont want to make it every time here,...
0
votes
1answer
74 views

Tough Chicken Skin [duplicate]

Just roasted a chicken, olive oiled the skin, applied chicken rub and placed the chicken in a preheated 350 degree grill. It came to temperature in about two hours. Skin was very tough! What does it ...
2
votes
3answers
142 views

Citrus allergy, need substitute

I’m allergic to lemons, limes, and all citrus fruit. what can I substitute in making my own jams/jellies, other items that seem to require the juice of a lemon?
3
votes
1answer
82 views

Why would previously frozen steel cut oats separate, where just-cooked version doesn't?

I make steel cut oats regularly, and eat them daily. I'm still figuring out the best way to cook them. I previously made a regular size batch, stored it in the fridge, and ate from that about a week. ...
0
votes
1answer
45 views

Using a proof and bake dough

I'm having trouble figuring out at what point to put my retarded Kaiser and sub rolls to the proof box . after a night in the fridge should I wait til the product gets to room temp? I experiencing ...
0
votes
0answers
65 views

Refrigerator door left ajar for ~7 hours [duplicate]

My fridge was left a tiny bit ajar last night and I discovered it at 4am. The interior temp was 53 degrees. I felt everything and it all felt fairly cold. Should I throw anything out?
4
votes
1answer
132 views

How To Get the Popcorn effect on Pigskin Cooked on a Roast?

I have been researching cooking skin-on pork roasts (for example Porchetta). And what I have noticed is that the main difference between them is the skin texture. It does not matter if it is high or ...
4
votes
2answers
157 views

Why does chocolate tempering requires reaching temperatures where “bad” crystals can be formed

When tempering chocolates, we want that the chocolate will only contain beta crystals, for this, we melt the chocolate to a point where all crystals break, then cool it down to below the melting point ...

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