All Questions

6
votes
2answers
371 views

What should I be aware of while eating raw oysters?

I've never eaten a raw oyster, mainly because I am afraid of the dangers involved. I'd like to try it however, and I'm trying to find what is the best way. I was thinking about trying first at a ...
1
vote
1answer
80 views

Would trying to boil blood that's been treated with an anticoagulant in an electric kettle break the kettle?

I read here it isn't possible to boil milk in an electric kettle without a very high probability that it will break it, though someone also mentioned that there are electric kettles that can boil milk....
0
votes
0answers
13 views

What device best sharpens the WÜSTHOF 4596-7/20 Classic Ikon 8-Inch Cook's Knife? [duplicate]

My grandparents are bafled by what device is required to sharpen their WÜSTHOF 4596-7/20 Classic Ikon 8-Inch Cook's Knife. Which of the following ought they buy? Whetstone, Guided Sharpening System, ...
1
vote
3answers
77 views

Are tomatoes worth rinsing off if you boil them soon after?

Have a large set of tomatoes to make some pasta sauce. To soften them for the food mill I boil them. My question is whether it's worth rinsing if they're eventaully gonna get boiled anyway?
3
votes
2answers
67 views

How to spread dried blueberries evenly when using bread machine?

This blueberry oatmeal bread recipe says to add 2/3 cup dried blueberries to the bread machine at add-in time. When I just dump them in on top of the dough, they end up clustered at the bottom of the ...
1
vote
4answers
116 views

Is it redundant to add umami to tomato-based sauces?

On the wiki page for umami, it says that tomatoes are "rich" in umami components. Does that mean it is redundant to add umami (such as monosodium glutamate) or soy based flavorings to tomato-based ...
2
votes
2answers
121 views

Why do frozen vegetables go bad more quickly after thawing than fresh cut ones?

I left a pack of frozen vegetables (brocolli, carrot, cauliflower, green beans) in the fridge so it thawed. It went sour and slimy after a few days, (maybe 5) -- why? If I cut the same fresh ...
2
votes
2answers
90 views

Food Rancidity Question

Since rancid oil produces free radicals, would that rancid oil if mixed with fresh oil cause the fresh oil to go rancid as well?
0
votes
1answer
52 views

the oil I put in cake mix is old

The oil I used in a cake mix was old & made the batter taste like old oil. Is there a salvage or is it ruined?
0
votes
2answers
146 views

Must I store uncooked pasta in an airtight container?

With things like uncooked chapatis, if you don't put them in airtight packaging, they become tough and dry. I imagine that this is because they've already been mixed with water and chemically changed. ...
0
votes
1answer
67 views

Rough guidelines for oven temperatures

How can I master the oven temperatures at which to cook things and corresponding cooking times without having to remember them specifically for each dish? Are there some charts anywhere on the ...
0
votes
2answers
98 views

How to make bun with my oven

The electric oven I have, Its maximum heat is only 250 Celsius. If I wanted to make a bun in it, How to preheat? & How much time I have to heat? & how many Celsius to heat?
1
vote
1answer
96 views

What caused my electric deep fryer to overcook violently?

Last week, I was preparing dinner for my family. I didn't have much time, so I bought some frozen potato-balls to deep fry. Everything went well, I fried 2 or 3 batches without any problems, and also ...
5
votes
1answer
80 views

Converting a recipe from 6qt Instant Pot to 8qt

I have an 8qt Instant Pot. Most of the recipes online are for 6qt Instant Pots. I find that since my 8qt takes a lot longer to come to pressure (about 18 minutes, depending on the amount of liquid ...
0
votes
1answer
57 views

Which product for white chapatis?

I want to make some chapatis with water and wheat flour only. there should preferably be no mineral fortification or added ingredients and it has to be white as I want it to be easier for digestion. ...
-1
votes
0answers
32 views

Is ground beef four days in the fridge ok to eat? [duplicate]

It is two days past the best before date. Picked it up at the meat center at the grocery store. They grind the beef everyday.
0
votes
1answer
38 views

Scalloped potatoes and oven fried pork copsihave scl

I have scalloped potatoes that need to cook at 450 for 25 minutes and ocean fried pork chops that need to cook at 425 for 25 minutes. How much longer will scalloped potatoes need to cook at 425?
2
votes
0answers
55 views

How do I create a meat like bite resistance/snap and texture in Vegan sausages?

I have been trying to create a vegan and gluten free sausage. The flavors thus far are tasty and enjoyable. I just want a better snap/bite/tear when I bite into the dog. I use soy isolate (I have ...
1
vote
4answers
169 views

Where can I find nut-free chocolate in the EU?

I'm looking to make homemade chocolate bars but I'm having a hard time finding any sort of chocolate (chips or otherwise) that are nut-free. Where can I look for these types of chocolate? Are there ...
1
vote
4answers
211 views

What would you call this cut of pork?

I got a cut from an asian grocery store yesterday that was labeled as Pork Belly, but what I got is this: That's the top-down view; the cut is under an inch thick. There's a portion in the upper ...
3
votes
1answer
147 views

Which pasta should be used for what sauce?

As I understand it, the philosophy of what pasta to choose depends a lot on the sauce. With bolognese, you have a heavy sauce, with fairly large meat particles and tomato parts. This means, that you ...
1
vote
1answer
81 views

How do you know moldy cheese is not spoiled?

This question made some people laugh, but I think it is a serious issue. There are types of cheese on which mold is cultivated, such as Rocfort cheese. Unfortumately, some harmful mold may grow on ...
24
votes
7answers
10k views

I used olive oil to finish my salad serving utensils - now what?

I recently received some homemade unfinished wood salad serving utensils as a gift, and like a dummy, I figured it would be safe to rub them down with some olive oil. Now, I've learned that since ...
0
votes
0answers
36 views

How much honey to preserve bread? [duplicate]

I have a bread recipe that calls for 8% sugar. I'd like to use honey so that the bread doesn't go stale quickly. How much honey do I need to use in a bread recipe to retard the process of bread going ...
1
vote
1answer
48 views

How to make syrups shelf stable?

I'm making flavoured tonic syrups, but I want to flavour them naturally with juices, concentrates and botanicals. I'm working on a "green" flavour with herbs and spices, but trying to make it shelf ...
8
votes
4answers
2k views

How to cook dried red beans faster?

I bought some dried red beans from the supermarket. I learned that in order to cook them well, I need more time. I have to soak them in cold water for one night, then cook for another two or three ...
1
vote
1answer
81 views

Irish Cream Manufacturing

What do you need to make Irish cream in a more professional way that lasts for a long time without going bad like baileys. Do you have to use a homogenizer, and is there alternatives so it doesn't ...
1
vote
2answers
116 views

How to minimise exposure to systemic pesticides while eating non-organic fruits and vegetables?

For those who cannot afford organic produce, what foods would you suggest limiting the consumption of in order to minimise the amount of systemic pesticides being consumed? I ask this specifically ...
-1
votes
0answers
18 views

Butter ball cookies rolled in power sugar

Could I rebake butterball cookies after they have been rolled in confectionary sugar. The center seems raw.
1
vote
2answers
117 views

What is this bread making technique called?

I saw a video wherein a baker made a well in his flour, poured all the formula's water and yeast in the well, then let that sit for a while before proceeding with the rest of the incorporation of ...
-1
votes
0answers
32 views

Can I substitute the same weight of frozen black eyed peas for dried?

It seems to me that frozen would be heavier due to the moisture content, but I can't find this information anywhere.
0
votes
1answer
56 views

Peanut Butter Fudge

I tried to make peanut butter fudge using this recipe (which I got off the internet): Bring 2 cups granulated sugar and 1/2 cup milk to a boil. Allow to boil for 2 1/2 minutes, stirring regularly, and ...
-1
votes
0answers
19 views

Expired frozen “cooked” chicken breast [duplicate]

Is it safe to eat an expired cooked chicken breast in original wrapper,kept in freezer from store? Three years !!
10
votes
1answer
693 views

How do I work out the use-by dates for my own cooking?

If I sort my fridge by 'eat by' date, what is the best way of dealing with food's I've cooked, or partially cooked, myself? In my fridge there are such delights as: thrawed from frozen ...
2
votes
1answer
68 views

Should sharpening nicked knives with whetstones leave the nicks in the blade?

This question is somewhat similar to How to sharpen knife with chunk missing?, but the knives I have are not ruined like the one in that question, and I doubt the answer here would be to just throw ...
-1
votes
0answers
14 views

marinara a sauce out overnight slowly cooled down in covered crock pot [duplicate]

I cooked my marinara for several hours in a Crockpot. I repeat several hours before letting it cool to the room temprature of 28°f left it out overnight covered. Should it be fine to eat?
1
vote
0answers
48 views

Gold tea steeper changed colors

This gold tea steeper changed colors after it has been used once for tea steeping. Anyone know why the color of one side has changed? My guesses are that the gold plating has been removed, or that ...
1
vote
3answers
243 views

What are bologna and hotdogs really made of?

I am hoping this question isn't off-topic as it's mainly about what a specific type of food is made of rather than how to make it. Of course, I could always reframe the question as "How do I make ...
11
votes
1answer
1k views

I overseasoned my food, what can I do to remove the strong smell?

This happens to all of us - be it because we misread the recipe and threw in a tablespoon of sage when it said a teaspoon of sage, or because we were bravely experimenting with new tastes and suddenly ...
-1
votes
0answers
51 views

Making soup over a few days

I started a soup from a frozen bone. I partially cooked all the ingredients and wanted to let cool to skim off the fat. I got busy and the pot cooled. I put it in the frig. Is it ok to restart the ...
1
vote
1answer
60 views

How much gypsum is required to coagulate one litre/gallon of soy milk

From what I could gather from the internet about homemade tofu, information on the subject is divided into two sources: 1. By gypsum manufacturers - they say one tsp of the coagulant is sufficient to ...
0
votes
0answers
72 views

How to make rolls airier and crustier?

I'm working on a bread roll recipe that's 66% water (it's wet, but I'm still able to shape into rolls), 4% powdered skim milk, 1.8% ADY, 1.6% salt, 10% sugar, and 8% shortening. I divide the rolls ...
0
votes
2answers
74 views

Can fresh citrus juice be reduced to concentrate flavor?

Does reducing fresh citrus juice increase its flavor and will the flavor be damaged if it is reduced too far?
1
vote
1answer
40 views

How to use a preferment / poolish? Cake vs ADY?

I'm experimenting with a yeasted dinner roll recipe. I'd like to use a pre-ferment (poolish) to enhance the bread's flavor. According to https://food52.com/blog/17140-preferments-and-how-to-adapt-any-...
-1
votes
0answers
36 views

Home-made gas grill burners?

The P-burners in my old Ducane are getting pretty corroded. When I looked to buy replacements they were $35+ apiece! Plus shipping! As far as I can tell these burners are bent, perforated pipe that ...
2
votes
1answer
124 views

Japanese Cotton Sponge Cake - How to stop collapsing?

I've recently found videos about Japanese "Cotton" Sponge Cake. (Possibly also called a 'Jiggly Cake'?) I've never had it, but I figured it looked good, so why not try it? All of the videos I have ...
0
votes
1answer
31 views

Reheat only a few pieces of meat pie

My meat pie has already been cut and there are only a few pieces left. How can I reheat these pieces so the sides don’t dry out?
3
votes
1answer
62 views

How to counteract sage (in a pumpkin soup)? [duplicate]

I prepared a pumpkin soup with the secondary ingredients being onions, ginger, garlic, cream, chilli, nutmeg, pumpkin seed oil, and sage. I accidentally added too much of the latter. I wish to ...
1
vote
0answers
33 views

Does Simmering peppers in oil bring out more flavor?

If I simmer a melange of sweet and hot peppers in peanut oil, will it bring out more flavor? Chemically, what is the result of gently simmering veggies in oil? My intuition is to first brown onions, ...
1
vote
0answers
28 views

Food safety risks associated with storing cracked egg shells and residue with un-cracked eggs

I'm curious as to the food safety risks, if any, associated with storing cracked eggshells and residue alongside un-cracked eggs. For example, how safe is it to crack and use half a dozen eggs, put ...

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