All Questions

3
votes
2answers
118 views

How to reuse badly cooked chicken

I marinated chicken breast cubes in teriyaki sauce for aboutt 1 hour. I then cooked it together with the sauce it was marinating with for about 15 min on medium heat. The result was gummy (probably ...
0
votes
0answers
38 views

Catfish fillets

I have some catfish fillets that were frozen rock hard . I put them in my fridge three days ago. They're still semi-frozen but now the bottom looks white. Are they still edible?
1
vote
2answers
106 views

Why are my cookies spreading too much? More flour?

My chocolate chip cookie recipe spreads too much, even after I refrigerate the dough overnight. I have looked into the different answers on this site, but nothing seems to be working consistently. I'm ...
2
votes
1answer
75 views

How do you “season” your oven racks?

After running the self-cleaning cycle on my oven, the racks are now kind of bare and don't slide in and out easily. Is there a way to "season" them like you would cast-iron?
2
votes
1answer
121 views

Does using wild rice in soup suck up all the broth if it is held after cooking?

This is my experience with rice and pasta. I was wondering if wild rice is less ‘needy’ in this regard and would soak up less broth.
0
votes
1answer
37 views

Can I freeze Brownie Truffles?

I’d like to make truffles with brownie crumbs and ganache and freeze the balls to be rolled in cocoa powder or nuts when thawed. Has anyone done this?
1
vote
1answer
121 views

Can I substitute Maida Flour for All Purpose Flour for making Tortillas?

I'm attempting to make a Hot Cheeto Burrito. I've already subbed the Flaming Cheetos with a local substitute (Kurkure), and I'm going to make the Tortilla myself too. I have both Maida and Atta at ...
0
votes
2answers
69 views

Pasta sticks to rolling cutters

Recipe : Three cups AP flour, three or four eggs depending on their size. This recipe used to work for my little hand crank pasta machine, but lately wont. The pasta that results doesn't stick to ...
1
vote
0answers
76 views

Canned stuffed peppers

I canned some cabbage (sauerkraut) yellow peppers. I ran short on the spices required and now the peppers are very vinegary. Can I re-can them?
0
votes
0answers
29 views

Crock pot chili [duplicate]

I left beef broth, ground beef, chili sauce, and spices in a crock pot that I thought would be set on low overnight for 8 hours. I set it up around 9:30pm and woke up at 6:00 am to check on it and it ...
2
votes
1answer
144 views

Can I build a fond with seitan?

I plan to adapt a chili recipe into a vegetarian one, and I plan to use seitan to get a bit of the umami flavor that the beef usually brings in the chili. However, I usually build a fond in the ...
1
vote
1answer
68 views

Granulated, hardened homemade caramel sauce

Can hard granulated caramel sauce (supposed to be sauce) be remelted and used? don't know why it hardened.
2
votes
1answer
120 views

Lemon Juice Expiration?

My lemon juice went out of date almost 2 years ago. It has been in the fridge the whole time but has been opened. I'm just wondering if its safe to use? I want to put it in a cup of tea.
0
votes
1answer
115 views

Spaghetti Fund Raiser Lunch

How do I figure out how much spaghetti, sauce, etc that need for a fund raising lunch that is targeting 100 to 125 people...we want to be generous in our portions but no clue how much to fix, how to ...
0
votes
1answer
91 views

Worried about my Buddha hand rind ferment

I am testing out the Buddha hand fruit ferment. I washed everything well, cut the rind and poured honey water in the jar and sealed it tight. I opened it one day and it bubbled for a few minutes very ...
0
votes
2answers
109 views

Induction cooker on a wooden table?

I have an induction cooker like the one in the image below. Is it safe to place it on a wooden table?
6
votes
3answers
3k views

Canning with candles

I am not sure about the right terminology as I am not a native speaker, but is it possible to conserve solid food in a jar with a candle? Boiling is used to decrease air and for the food to be well ...
1
vote
2answers
91 views

Can I add cocoa butter to white chocolate chips to promote a smoother melt?

My daughter sent me a recipe for gingerbread biscotti which has macadamia nuts and then dipped in white chocolate. The recipe says to "melt according to the instructions on the bag". Well, there are ...
2
votes
2answers
274 views

Accidently put dried red kidney beans in chili without soaking, What to do?

I'm new to cooking with beans, and I accidentally cooked dried kidney beans with my chili without soaking them first. Do I just let them cook for a long period of time, or am I in danger of getting ...
0
votes
2answers
100 views

Is cooking a chicken pot pie with a low power microwave safe to eat?

The package says do not use with microwaves less than 1100 watts because it won't cook thoroughly. If I cook on a 700 watt microwave for 6 recommended minutes*(1+(1100-700)/700=8 minutes 10 seconds do ...
1
vote
1answer
69 views

How do you deal with the hight heat of propane?

I have only cooked with natural gas in the past and now have a propane stove. I find that it burns very hot and it is difficult to control the heat. I have it turned down to the minimum, almost ...
2
votes
3answers
75 views

Wood pellets in a smoke box:

Can I use wood pellets in a small stainless steel smoker box on my Weber gas bbq? And if I can any tips on how to proceed.
0
votes
2answers
198 views

Substitution for curry powder

Can garam masala be used as a substitute for curry powder or vice versa? Garam Masala also known as all spice powder
1
vote
1answer
72 views

Restore Luster Craft

I recently inherited a very old but complete set of Luster Craft stainless steel waterless cookware. I know I can use barkeepers friend to clean but what should I use to polish the steel and the ...
2
votes
1answer
131 views

Name for a flour-free onion sauce

I came across this in the context of low-carb chicken pie filling, in other words without a flour/roux base. Is there a name for a sauce that starts with low & slow-cooked onions? Asking for a ...
5
votes
4answers
2k views

What is a good way to roast hazelnuts?

I need to roast some hazelnuts to use later for other preparations. How do you do it? In a cooking pan or in the oven, and for how much time?
1
vote
3answers
142 views

After full reseasoning of my cast iron, eggs are still sticking

Hey there Cast Iron pros, I've liked my cast iron but it hasn't been very non-stick. When making eggs, even with oil and a good hot heat before adding to pan, eggs will stick to the pan. I'm hoping ...
5
votes
1answer
144 views

Preserving sweetness during baking without sugar

noob here (both to this site and to cooking in general!). For health reasons I can't really do sugar, and the low-carb thing has saved my life (literally). I am trying to do more low-carb baking at ...
3
votes
2answers
151 views

Plastic Bowl for Bread

Is it ok to let bread rise in a plastic bowl? I got rid of my glass and metal bowls because they were too heavy for me to lift.
-1
votes
2answers
92 views

What is the simplest way to cook wheat flour with salt distributed through the wheat?

I only want to use 3 ingredients wheat flour, salt and water and I want to ensure the salt is distributed throughout the wheat and not just the surface. I also want to cook the simplest method. ...
1
vote
3answers
70 views

Does microwaving fully cook chapatis?

I saw a video on how to make chapatis and someone made a comment saying you must allow chapatis to fully inflate because it is the steam inside them that cooks them and not fully inflating means you ...
2
votes
2answers
134 views

can i use yeast instead of baking powder in a cookie receipe?

I currently have no baking powder in the cupboard and I'm just wondering if i can use yeast in a cookie dough recipe instead of baking powder
2
votes
1answer
112 views

(Survival Salt) Extract Salt from natural sorces (In the wild) without the Ocean

I'm inquiring to learn a survival technique in the wilderness. How can I extract and crystallize salt (sodium chloride) from wild plants, animals, or rocks, with access to a freshwater source only. I ...
3
votes
1answer
57 views

how to dry out flavored sugar

Hi I just wanted to know how to dry out flavored sugar, I flavored some regular white sugar with flavoring essence but it got damp, since where I'm from its hard to get these types of sugar so I was ...
0
votes
0answers
43 views

Parchment substitute

What can be used instead of parchment to line mini cheesecake pan(with removable bottoms, as parchment bends while baking unlike using parchment to line larger cheesecakes?
1
vote
1answer
80 views

How far ahead can I prepare this coleslaw recipe?

I'm making a coleslaw to accompany dinner tonight which consists of: 1 Apple, julienned 1 Carrot, grated 2 spring onions, sliced 1tbsp Mayonnaise 10ml cider vinegar 10g chipotle paste 1/2 red chilli, ...
0
votes
1answer
69 views

Can acetate sheets be put in the oven? [duplicate]

I have tried lining mini cheesecake pan (with removable bottoms)in parchment paper, as I do with larger cheesecakes. The parchment paper bends in the mini version. Can I use food-grade acetate in ...
0
votes
1answer
107 views

Flavorful beef broth without bones?

is it possible to make flavorful beef broth as a base for Pho/Soup etc without bones? I'm not minding the body/gelatinous or not, just the flavor. on our market here the butchers sell meat scrap ...
2
votes
4answers
128 views

How to apply ascorbic acid ppm in bread baking?

According to Effects of different doses of ascorbic acid on alveograph and bread making quality of wheat flour with average quality as starting material : the best dose of ascorbic acid that can ...
0
votes
1answer
276 views

Baking spread equivilent in the US

I trying to find out what I could use to substitute "Baking spread"? It is in a British recipe and in the US, where I live, I've never seen this.
13
votes
4answers
2k views

What makes cake a Sponge Cake? And what doesn't?

I've been watching the Great British baking show and they refer to basically every cake as a sponge. I live in the USA and grew up in Australia. We just called cake, cake. I know how to make a ...
1
vote
1answer
109 views

What would be considered thick milk in old recipe

I have a cake recipe from my Grandmother that calls for thick milk? Anyone know what this might be? Not sure of the cake name, handwriting is hard to read. Full recipe is 1 c sugar, 2 eggs, 1 c ...
0
votes
1answer
106 views

cooking frozen french fries [closed]

I tried cooking frozen fries in my gotham steel skillet. I had the temperature at low/medium, put the fries in the cool pan and began heating them. The fries stuck to the pan, leaving a residue on ...
3
votes
1answer
91 views

How much temperature control does an emergency food cache need?

I just bought a massive amount of wholesale food to prepare for a winter storm this coming weekend. Since I will not use all of it, and want to keep it around for future emergencies, I'm curious about ...
4
votes
0answers
129 views

Why are sourdough crusts thicker?

I'm used to the crust on sourdough bread being thick and chewy, but had always attributed that to the longer rise, and baking with steam, that one normally does with sourdough. However, this week I ...
1
vote
1answer
37 views

What kind of reaction when you combine sodium bicarbonate and sodium acid pyrophosphate?

Is it a single reaction slow raising agent? It only activates when on a heat right? My product is a Chinese fried dough known as youtiao... And also going to add with ammonia bicarbonate
1
vote
2answers
110 views

Why using ammonia bicarbonate and baking powder for deep fried bakery product?

This is my main bakery product: https://en.wikipedia.org/wiki/Youtiao I have been importing the raising agents. But now I can't import anymore... From my experience, the recipe used 2 kinds of ...
2
votes
1answer
91 views

Oat powder is moist after blending for two minutes. Safe to store?

I filled my blender about half way with instant oats and blended on high for about 2 minutes. When I took the lid off, I noticed moisture all inside the lid and and the oat powder is a little moist as ...
1
vote
2answers
76 views

How to compensate for high altitude when baking bread in a bread machine?

I have heard that high altitude can create bad results when making bread in a bread machine. I live at 7,000 ft above sea level. If I bought a bread machine, is there some way to compensate for the ...
2
votes
1answer
112 views

If I want a complex, yeasty soy sauce, what to look for?

My local Asian food shop has many, many, brands of Chinese soy sauce, light and dark, most of them describing themselves as 'superior'. What should I be looking for in the ingredients lists as a sign ...

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