All Questions

0
votes
2answers
186 views

Should pizza be firm enough to be held by the crust?

I've been to 4 restaurants already (with good reviews) and they all serve similar pizzas - they have to be eaten with fork and knife or else they will bend (because one simply can't hold them with a ...
0
votes
1answer
73 views

How to detect if meat (or any product) is not safe to be prepared as food?

What are the marks that product is spoiled and not safe to cook or eat? Besides obvious visual signs, like rot or bad smell of course. The reason I'm asking is that I leave a meat in fridge for an ...
1
vote
2answers
102 views

Is it useful to retain the myoglobin of meat which has collected as a fluid at the bottom of the container?

This is in India. I purchase fresh meat (chicken/beef) from the shop and sometimes keep it in the freezer until I'm ready to pressure-cook it on some other day. I noticed that after thawing it in ...
58
votes
4answers
8k views

Why does plastic never dry properly in a dishwasher?

Whenever I get tasked with unloading the dishwasher, I'm always amazed at the amount of water that's still stuck (always in droplets) to our plastic kitchen utensils and storage containers. We have ...
15
votes
3answers
4k views

I poured simple syrup over cooked apples. Why did it turn watery?

I boiled apples in water until tender. I took apples out, then added lemon and sugar to water in pot and boiled it. When I poured it over the apples it made a nice thickened gel. By morning it's all ...
-1
votes
0answers
36 views

Tunnel of Dough [duplicate]

Why does my loaf of white bread have a doughy tunnel in the middle. Ive used the same recipe for 18 years and all of a sudden I'm having this result. HELP!! Ive done the following to troubleshoot ...
-1
votes
0answers
52 views

Just started seasoning a carbon steel pan—looks like rust. Am I doing something wrong?

Just got a Mauviel carbon steel skillet and tried the manufacturer-recommended seasoning (medium heat w/ high smoke point oil on the stove for five minutes) and the pan developed some coloring that ...
1
vote
2answers
254 views

Beef Bourguignon Vs Daube Provencal

How does daube provencal differ from beef bourguignon?
1
vote
1answer
36 views

What to look for in a thermometer for bread making?

I am trying make wholemeal bread for the first time. I will use the recipe on the back of the wholemeal flour. I don't have any measuring thermometer. It is Winter here and the kitchen might be at 10C....
0
votes
1answer
54 views

Popcorn with truffle oil/salt

I bought (and ate) popcorn made with truffle oil and truffle salt. I noticed one kernel had a small, moldy spot on it and I tossed it aside and continued eating because the rest of the popcorn looked ...
2
votes
1answer
28 views

Will apricot Jam glaze affect the shelf life of Christmas fruitcake?

I am using a apricot jam glaze to decorate the top of a Christmas fruitcake (made using rum soaked dryfruits and fed with rum after baking). This kind of fruitcake really lasts long due to alcohol in ...
2
votes
0answers
49 views

What makes a pavlova empty inside?

I've been living in the US for several years and often make a pavlova for my friends at dinners. I made one this Christmas and it was probably the first I made that didn't collapse in on itself! I was ...
2
votes
2answers
147 views

Leaving raw chicken uncovered for a day

I sometimes leave some chicken unwrapped in the fridge inside the container, if I buy a two piece, and only want one. A girl who lives at my dorm told me it was a life threatening harm, to everybody’s ...
2
votes
2answers
38 views

Lemon peel thickness

Long story short, Is lemon peel thickness sign of the fruit age? Long story: half-cutting lemons (this worth for oranges and other citruses, as well), I noticed younger fruits have thicker peel (the ...
2
votes
1answer
74 views

High powered blenders (e.g. KitchenAid, 1800watts, 3.5 HP peak)

I'm not technically minded, but if the friction of the blades in high powered (& expensive) blenders creates the heat when making hot soup, why when making smoothies are the smoothies not hot?
-1
votes
0answers
18 views

small pan used on a large electric burner

I want to ask about if I used a small pan on a large electric burner it will easy damage the stove?(It's means heat 7 inches on 12 inches,ok?)
-1
votes
0answers
45 views

Jam cake is too dry! [closed]

I used my grandmothers jam cake recipe and it did the same thing my mother’s did....too dry! It only has butter, so I am thinking oil or applesauce would be needed? I cooked it less than the time ...
-2
votes
1answer
87 views

Is food safe to eat with grey or black residue on it?

I noticed that every time I leave my food over night in my stainless steel caserole dish, there is this grey/black residue on it. I ate some of the food but after I saw this residue, I got scared the ...
13
votes
4answers
2k views

Alternative to salt when using Mortar and Pestle

For numerous reasons, I need to prepare the vast majority of food salt-free. Been doing this since the 80's, and now we are very sensitive to any added salt in our food. This extends to, for instance, ...
-1
votes
0answers
56 views

Should I parboil sweet potatoes before slicing & roasting them?

The Internet recipes I'm finding for roasted sweet potato wedges all call for slicing the sweet potatoes with a very sharp knife, then roasting while well-oiled, and don't mention parboiling: so slice,...
0
votes
1answer
42 views

How to warm ham and keep it moist

If I bought a pre~cooked ham from the store and sliced it and put 3 lbs in a glass dish how long and at what Temperature should I use, so it doesn't dry out?~
2
votes
1answer
67 views

How can I roast/heat all these foods for one meal?

I'm a microwave cook wanting to get fancy for a Christmas dinner tomorrow. I'm having trouble putting together a schedule for what to put in a regular gas oven at what temp, when, for a 4pm dinner. ...
1
vote
1answer
30 views

Can you thaw frozen cookies in a tin without them getting soggy as a result?

I've read that you should remove frozen cookies from the packaging you froze them in to prevent them from getting soggy, but is there anything wrong with putting them in a tin to thaw out? Would this ...
0
votes
3answers
91 views

Christmas-ifying seafood linguine

How would you modify seafood linguine to give it a holiday twist? I am cooking and some of my conservative guests are in shock after hearing the menu. How can I mollify them?
2
votes
0answers
54 views

What's this orange jelly on pomelo?

I was peeling my pomelo when I noticed this orange gelatinous substance between slices. No other places were found and the fruit looks good from inside. Is it safe to eat?
1
vote
1answer
219 views

Can I still use my oven, even if it has melted aluminum foil stuck to the bottom?

I have melted aluminum foil on the bottom of my oven. Can I still use the oven for baking?
3
votes
1answer
56 views

Cooking more than one meat - will I have to adjust my cooking time?

So I’ve got two amazing recipes for pork and lamb shoulder. The pork takes 6.5 hours at 150°C with the last thirty mins at 220°C to get the crackling right. My pork (de-boned) weighs 3kg and will have ...
3
votes
1answer
56 views

Making Tuiles in a frying pan?

My parents' oven is having issues (the bottom element has stopped working.) One idea I had to keep cooking was to make Tuiles on the stove top. It seems to me like it might work. I'm assuming that ...
-1
votes
0answers
41 views

Almond Bark - how many squares equal a cup of white chocolate chips?

I'm making a fudge that calls for 3 1/2 cups of chocolate chips but I want to use the Almond bark - how many squares do I need to equal the 3 1/2 cups of chips?
-1
votes
0answers
27 views

Recipe calls for Rapid Rise - I have Active Dry Original [duplicate]

Recipe calls for RR but I have original. Should I do anything differently
5
votes
1answer
539 views

Please identify this Italian kettle(?)

(click to enlarge) A few years ago, I got this Christmas present; I have to admit that I've forgotten what it is by now. It came in a box branded 'Chiapella', but that's an Italian salami producer. ...
3
votes
1answer
42 views

Can poulet noir be prepared as standard chicken, or is there anything special to consider?

I got "poulet noir" or "black feathered chicken" for Christmas, but I couldn't find much information about it or how to prepare it. Is it safe to assume, that it can be prepared like any other ...
0
votes
1answer
41 views

Accidentally froze my fresh mussels

I placed my fresh mussels in a too cold frig overnight and they are frozen. Are they still ok to be cooked and eaten?
4
votes
4answers
93 views

Samovar Tea: Let it brew the whole day?

I recently got a samovar tea kettle and am not sure about how to use it. For those of you confused about what I am talking about, this is my samovar (electric): The metal part is a kettle for boiling ...
-2
votes
2answers
53 views

How big of a roast do I need

We are making prime rib for dinner on Christmas Day, were having 25 people how many pounds of roast do I need
13
votes
2answers
1k views

What does it mean to overmix?

I have a cheddar bay biscuit mix made by Red Lobster. On the instructions, it says not to overmix the grated cheese, water, and biscuit dough, but it says to mix it. What does that mean? How do I know ...
2
votes
1answer
77 views

Caramel without stirring or burning

Every Christmas I make caramels for family, friends, and neighbors. And every year I'm stuck with the same choice. Stir the sugar mixture while it boils to prevent sticking and burning but end up with ...
1
vote
1answer
45 views

Warming up soup in crockpot [duplicate]

I have to take a soup to a party but my kids only like the Pacific brand of tomato soup. I am wondering if it's safe to put in the crock pot to heat up and take it with me. Thanks, Kay
1
vote
1answer
99 views

Can a steak be deep fried in clarified butter?

Steaks can be deep fried and this is usually done with an oil with a high smoke point. People seem to report reasonably good results with this. I'd like to deep fry with butter as this would impart ...
1
vote
2answers
245 views

Substitute for Accent Seasoning

My recipe calls for 1-teaspoon of Accent and I do not have this ingredient, as they were out of it at my grocery store. Is there a good substitute?
2
votes
1answer
101 views

Chicken and Dumplings soaked up all the broth

My dumplings soaked up all of the broth. What can I add to my chicken and dumplings without ruining the flavor?
1
vote
2answers
67 views

Way too much lemon in my basting liquid

Let me start by saying, I am a good home cook. I have been cooking for a while with positive review. I decided to try something I had never done before. I made a Greek Inspired Pork Roulade. It ...
4
votes
0answers
47 views

Is there a resource on food prep times for labor costing?

The Culinary Institute of America released an excellent book on food costing - The Book of Yields: Accuracy in Food Costing and Purchasing. In it there are lookup tables on yields on over 1000 foods. ...
0
votes
2answers
103 views

How can I reduce the pungent odor of split pea soup?

I love the soup, but hate how it makes my house smell.
16
votes
6answers
7k views

Is eggnog just a milkshake?

Last year I tried eggnog for the first time, following a homemade recipe involving egg, cream and sugar. The result tasted like a thin vanilla ice-cream milkshake (with spices and alcohol). Recipes ...
3
votes
1answer
128 views

How can I stop my pavlova from “leaking”?

I'm learning to make Pavlova. I'm five attempts in and generally pretty happy with my latest one except for the weird "leaking" that happens during baking. Anyone know why this happens and how to stop ...
5
votes
2answers
71 views

Quick breads in foil pans

When cooking quick breads in foil pans should they be placed on a cookie sheet or set on oven rack?
-1
votes
0answers
31 views

Food Safety of Specific Foods: Rice, Chicken w/ Curry, Melons, etc [duplicate]

I don't know if this is the right place to post this, but I have some specific questions regarding food safety if cooked food is left out and not kept in the refridgerator. Usually in my household, we ...
-1
votes
0answers
45 views

How long can I store pierogi filling with raw eggs in farmers cheese? [duplicate]

How long will raw eggs and farmers cheese keep in the refrigerator? I was planning to make pierogi and mixed up raw eggs and farmers cheese in advance. It's been 4 or 5 days in the back of a pretty ...
1
vote
0answers
18 views

Butterscotch Pie setting

I am using a recipe taken from this Recipe for Butterscotch Pie recipe. I will post a picture below as well. The main ingredients for the pie are 2 3.4 ounce instant butterscotch pudding mixes with ...

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