All Questions

1
vote
1answer
61 views

How do I calculate an increase in pan sizes for a cake recipe?

How do I figure out what to increase in a cake recipe for bigger pan sizes? I have a cake recipe that uses two 8-inch round pans; how would I change the recipe to accommodate one 10-inch and one 14-...
2
votes
4answers
134 views

How to not dry out precooked meat in a recipe

Certain types of meat like chicken breast seem to have such a short window of being done. Cooking too little can be unhealthy and cooking too much can dry it out. So it seems most cooks are very ...
1
vote
2answers
112 views

Unsweetened or fruit sweetened ice cream - Replacement for sugar in ice cream?

What is the best carb or protein to replace sugar in an ice cream recipe? I would like to remove cane sugar, artificial sweeteners, honey, maple syrup, xylitol, stevia, erythritol, etc. from my ice ...
1
vote
1answer
129 views

What is the quickest way to evenly slice chicken breasts for jerky?

I am using a dehydrator to make jerky from boneless skinless chicken breasts. Cutting these by hand is too time-consuming and produces uneven pieces which finish dehydrating at various times. What ...
1
vote
0answers
44 views

Shelf life of a Chocolate Product (incl. butter) - “Chocolate Salami”

I have an old family recipe for something called a Chocolate Salami (don't worry, there isn't any meat) and I am wondering - if I vacuum seal it, will it be shelf stable? I know the stability of ...
0
votes
0answers
43 views

Can tofu be lacto-fermented in salt brine?

Can tofu be safely lacto-fermented in salt brine (just like fermenting vegetables)? If yes, how long should it be fermented at room temperature?
0
votes
0answers
131 views

Microwaving M&Ms produces sparks

Last week I microwaved some peanut butter M&Ms for 40 seconds, which is something I've done hundreds of times before to melt the chocolate on the inside. However, when I did it this time, there ...
0
votes
0answers
66 views

Cooking large qunitities

We cook 35 loofa pasta for a spaghetti feast we have a problem keeping pasta from drying out How should this be done to keep pasta firm looking an d not drying out.This is what we do Cook pasta ,rinse ...
0
votes
0answers
60 views

Question about soft cures and curing salts

I was advised that your curing salts should be added 0.2% of the salt by weight, so if you have 125kg worth of koshering salt, that is 250grams of curing salt. Can the same be done when you have 100kg ...
57
votes
10answers
11k views

How do you funnel food off a cutting board?

After I cut or chop something up on a cutting board I have the problem of funneling the pieces into a bowl or other container and it typically makes a mess. Normally what I try to do is scrape the ...
0
votes
0answers
35 views

Can I use a stoneware bowl in a “steamer-type” rice cooker to steam my fish?

I have a steamer type rice cooker, where water is needed outside the inner pan to steam the pan and cook the rice. The set came with an aluminum-based shallow pan that I could use to steam vegetables ...
1
vote
2answers
92 views

What is the difference between a lemon pound cake, a lemon loaf, and a lemon bread?

Cream Cheese Lemon Blueberry Pound Cake (http://www.thesugarcoatedcottage.com/cream-cheese-lemon-blueberry-pound-) Lemon-lavender greek yogurt pound cake (http://www.bakeyourday.net/lemon-lavender-...
1
vote
1answer
161 views

Burned / black pizza stone

Placed pizza stone in 525f oven to preheat. Smoke pouring out. Opened window, exhaust & even the bathroom exhaust. Thought it would quit eventually. Put pizza in oven for approx 8 min. Smoke ...
-3
votes
1answer
119 views

Why are my pots creating a vapor like steam from the inside?

I was making pasta and a vapor-like steam came from the inside of the pots. The first pot was a stock pot from Calphalon. I have used it for over 20 years. Vapor started before a boil but water was ...
2
votes
1answer
59 views

Does an activated carbon filter in a kitchen hood dry the air?

Clearly, an activated carbon filter can be expected to collect what comes from the cooking plate with the air. But what happens to the moisture, how much of it what gets sucked into the hood with the ...
0
votes
1answer
99 views

At what temperature should I simmer bolognese to avoid burning?

Bolognese requires a long period of low heat cooking or simmering, according to some recipes several hours. At what temperature should I simmer, in order to avoid burning / overcooking, while still ...
0
votes
2answers
200 views

What part of meat is mince meat made from?

It seems to me mince meat contains connective tissue(i.e white bits) and a lot of fat also comes from it. Therefore I imagine it is not a lean cut of meat. What part of meat does mince meat usually ...
3
votes
1answer
158 views

No Butter Sous Vide: What did they mean by this?

I just watched an experiment on youtube, where they compare 2 steaks, side by side, the first one with added butter during sous vide (as many people do), the second one without butter. It seems the ...
0
votes
1answer
67 views

How many dried herbs are mixed with a kilo of tomato sauce? [closed]

How many tablespoon of dried oregano should be placed for a kilo of tomato sauce for my spaghetti sauce? Please answer my question.
3
votes
2answers
113 views

Keeping fondue warm

It’s chilly out. Fondue time! I have no problem making fondue, but keeping it warm for my guests has presented a little bit of a problem. My proposed solution is to scoop the fondue into an enameled ...
1
vote
1answer
125 views

Does abalone have any unique nutritional value that justifies its lofty prices?

I read that wild abalone's illegal to sell and unsustainable, but abalone is still expensive to farm as they grow slowly and the algae and kelp for their diet are expensive. I read https://...
2
votes
1answer
94 views

Turkey Dinners For A Group of 140 People

I am cooking turkey dinner for 140 people at our church. My meal consist of turkey, stuffing balls, mashed potatoes & gravy, green beans, noodles in gravy, and cole slaw. I am not sure of the ...
1
vote
2answers
130 views

Is it possible to (safely) make dry instant rice?

For lightweight camping food it would be nice to have rice that cooks quickly without using much stove fuel. Dried instant rice is available (example) but has some downsides: The flavours aren't ...
0
votes
3answers
119 views

How can I mellow the taste of this goat cheese

Two days ago, I bought a goat cheese. It looked white and rectangular, it didn't had a particular name, and because it was in plastic I couldn't smell it. I got home, opened it, and wrapped it in ...
0
votes
1answer
137 views

Could someone please clarify whether the following things make sense while cooking chicken biryani?

I've trying multiple iterations to cook chicken biryani like how the restaurants do it. However, after going over various recipes online and trying them out, I'm starting to wonder whether the ...
0
votes
1answer
73 views

What can I cure at 15c and 50% humidity?

I have a basement that stays at a pretty regular 15c and 50% humidity. I dont want to set up a chamber for curing, Id rather just use the conditions I have. The issue is I cant seem to find products ...
1
vote
3answers
169 views

How much smoke is normal for pan cooking steak?

I am on a quest to make the perfect steak on a stovetop. Today I took my first step and frankly there were a few things that were really concerning. I am using an induction cooktop and a stainless ...
1
vote
2answers
109 views

What is the lowest temperature at which botulism spores are killed?

I am wondering if it's possible to pressure can low-acid foods in my Instant Pot. Now hear me out. I know it's not recommended because the highest pressure that can be guaranteed on it is 10.2 PSI, ...
0
votes
3answers
179 views

What substitutes work with a capsaicin allergy?

I recently found out that I'm allergic to capsaicin, so that means no spicy Mexican food, which I love. Are there any substitutions that I can use? I can have black pepper, but too much black pepper ...
0
votes
1answer
41 views

Is it possible to ferment milk Kefir using water Kefir liquid?

Can I add water Kefir to cow milk to ferment milk Kefir?
4
votes
3answers
991 views

Boiling meatballs, how long?

I would like to make some meatballs to go with a generic pasta dish. I am thinking about 10 balls from a pound of raw ground pork or beef. I have been searching for how to safely do this. Some say to ...
38
votes
10answers
8k views

How do I add a strong “onion flavor” to the biryani (in restaurant style)?

I've had chicken biryani in restaurants and their biryanis taste extremely different from what we prepare at home. I'm not sure how to describe it except that it's an "onion flavor". We've got loads ...
1
vote
1answer
56 views

Candy Apple Syrup Leftovers or ??/

I was thinking of making up the candy syrup and saving it to coat the apple later. I could take the candy syrup, and pour it on a buttered parchment paper, let it cool it bit and then blend a food ...
1
vote
2answers
210 views

What's the name of this dish (or name of fish) in these pictures?

the following dish calls for Roasted Tomato and Saffron Vinaigrette (also called bouillabaisse?). My cookbook says they're excellent for fish dishes. Do you know what's the name of the fish (or dish) ...
1
vote
1answer
50 views

Premixed Bircher muesli (cereal) - soak overnight or ready-to-eat?

I want to try Bircher muesli, a trending cereal where you usually mix oat with some fresh fruits and nuts and then soak it in milk overnight. In the supermarket I stumbled over a premixed Bircher ...
1
vote
1answer
81 views

Pears caused uneven bake - how to stop this?

I baked a gingerbread cake following a recipe which seemed fairly typical for gingerbread. The instructions included slicing a pear and pinwheeling it across the top of the batter. I ended up over-...
0
votes
1answer
143 views

Sourdough starter gone wild

Why is my starter bubbling out of the container within minutes of mixing. I used 2 c. bread flour, 2 c. water and 2.25 tsp active dry yeast.
3
votes
1answer
173 views

Alternative Binding Ingredient for Sugar in Flapjacks? (British style)

First, I'm talking about oat bars not pancakes. The basic recipe for these flapjacks is that you get some oats with a little flour and chopped nuts. Then you melt together butter, sugar and golden ...
4
votes
1answer
60 views

Tamarind Pulp Gritty

After soaking and sieving the tamarind through a fine mesh strainer, the remaining pulp has some grit. It kinda ruined my dish. Wonder if there’s any method that would get rid of the grit. A second ...
4
votes
1answer
110 views

How much yeast is “1 Large Yeast”?

This recipe for poppy seed rolls calls for 1 large yeast. How much yeast am I supposed to use? I usually see recipes measure it in teaspoons, but I can’t guess how much “large” is. I am also assuming ...
6
votes
3answers
387 views

Does canned tuna contain (dead) parasites?

While using canned tuna to make salad, I remembered a Youtube video about sushi-grade tuna. If I recall correctly, the main criterion was if it contains parasites and that it's rather hard to find a ...
1
vote
1answer
60 views

Too much barley in vegetable soup

I added half a cup of barley to a vegetable (medley) soup and now the soup only tastes of barley. I made the stock from yesterday’s roast chicken. What can I add to counteract the floury taste?
0
votes
1answer
66 views

Too much port in sauce

I overshot the port and the taste is overpowering. There is also cream and heavy cream in there, as well as black truffles. Is there any way to fix it?
0
votes
0answers
27 views

Leaving hot chicken on the counter [duplicate]

I accidentally placed my hot chicken on the counter for 1 hour and 15 minutes last night before placing it in Tupperware and storing it in the fridge for lunch today. Before people reference the FDA, ...
3
votes
2answers
99 views

How to treat a cast iron pan that only gets occasional use

I have a small cast-iron pan that I use a few times a month, sometimes more, sometimes less. Most advice about how to season a cast-iron pan involves lightly oiling and wiping it down, after it's been ...
0
votes
2answers
121 views

Advice on how to not over cook my steak

Basically, I suck at cooking steak. I like med rare but not sure how to cook it right. Let's take my latest failure, 4 6oz top sirloin on center cuts. I let them get to room temp, and heated my clean ...
0
votes
2answers
73 views

Is it alright to store frozen meat above frozen prepared foods?

Would this cause any cross-contamination issues since the meat is frozen and wouldn't be dripping down onto any of the frozen prepared meals that have already been cooked?
0
votes
1answer
113 views

Under ideal circumstances, how easily should raw chicken cut when using a sharp knife?

I've had two distinct textures while cutting raw chicken. Tender such that I barely even need to apply pressure with the knife Very tough and "chewy" feeling Does chicken come in all shapes and ...
0
votes
0answers
52 views

How do I store 2 pounds of Grated Parmesan cheese [duplicate]

How do I store 2 pounds of grated Parmesan cheese? Last time I froze it and it turned to mush when I defrosted it. I also left in original package and it developed mold.
1
vote
2answers
81 views

Can frozen egg whites be used in a macaron recipe?

I put a few egg whites in the freezer a few couple months ago (frozen in an ice cube tray, then transferred to a freezer bag). Would they be viable for using in a macaron recipe (either French or ...

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