All Questions

0
votes
2answers
20 views

What is the actual probability of food poisoning with food left unrefrigerated overnight?

There are two components to risk: probability (how likely is the bad thing to happen) and hazard (how severe are the negative consequences). I know that hazard can be quite bad in case of food ...
0
votes
1answer
55 views

Using own squeezed lemon juice

I am using a bought 100% lemon juice (pasteurized). I thought that it will be cheaper to squeeze some lemons and heat at on the stove for pasteurizing. How much time can I use my own pasteurized lemon ...
0
votes
0answers
28 views

Squid tail cartlidges ( glase like thin layer)?

Good day, i had calamari rings fried at a Whimpy restaurant in South Africa, it all had a almost elastic see through band in every ring! Can that make you sick? Is it not removeable before hand?
2
votes
1answer
547 views

Are all species of CANNA edible?

I was looking through a plant catalog, and noticed that only one type of CANNA is edible. Why aren't other species edible also?
-4
votes
0answers
15 views

Looking Zwieback toast ? Look for it on Amazon [on hold]

for all you that have been looking for Zwieback toast, you can purchase on Amazon and if youre a Prime member yu can get two day free shipping,
1
vote
1answer
27 views

How to avoid having pith on dried orange peels

I am trying to prepare some dried orange peel for a Mexican chocolate bread recipe. From what I've read, the first step is cutting thin strips of outer peel off an orange without getting any pith. I ...
-2
votes
1answer
41 views

Can the shelf life of sugar syrup be extended

I prepare natural flavoured sugar syrups, I add glucose (10% of sugar quantity) to covert this sugar into invert sugar so that the syrup doesn’t crystallise. However the shelf life is too short, 2-4 ...
-3
votes
0answers
29 views

Banana black centre syndrome? [on hold]

Does anyone, like Chiquita, want us to believ http://articles.chicagotribune.com/1989-06-01/entertainment/8902050846_1_chiquita-bananas-international-banana-association-beans
3
votes
1answer
46 views

Why combine AP flour and bread flour?

I've seen some recipes that call for AP flour and bread flour. What's the point of that? Assume AP flour has 10.5% protein and bread flour has 11.5% protein. If a recipe calls for equal amounts of AP ...
4
votes
1answer
33 views

Will a hood vent increase rate of evaporation?

I'm boiling down some maple sap this year on the stove top. A bit late but thought I'd give it a whirl even if it only yields a quart or two of maple syrup. Will keeping the hood vent on increase ...
4
votes
1answer
47 views

Garlic powder clumps up

When I put garlic powder in a shaker, it ends up clumping. I tried putting in some rice, but it still clumps. Any ideas?
3
votes
1answer
27 views

Determining Bundt pan size when recipe gives a loaf tin size

What size Bundt pan do I need for a pound cake that is supposed to be baked in a 9 by 5 loaf tin ? I have a Bundt pan (never used one before) that holds 8 cups of water.
2
votes
1answer
65 views

Why are croissants brushed twice with egg glaze?

What is it about croissants that requires two coats of egg glaze? All the recipes for brioche buns for example just require one coat before baking. With croissants all the recipes require a coat ...
1
vote
1answer
43 views

Sodium in canned beans and legumes

I was looking at some cans of black beans and chickpeas I had. They both had higher sodium than I would have expected. Much higher than non-canned varieties. I am wondering where does that sodium ...
-1
votes
0answers
36 views

Do most people find America's Test Kitchen or Cook's Country recipes complicated and time consuming? [on hold]

I've made one or two,and while the results were excellent,I find the juice isn't worth the squeeze most of the time. How about you?
1
vote
1answer
64 views

Is marinating raw fish in sweet fortified wine safe?

Is marinating raw fish in sweet fortified wine safe, or will the presence of sugar foster bacteria growth ? The wine is 16.5% ABV and the whole thing is kept in a fridge.
2
votes
2answers
95 views

When left out in an open container, what % abv does vodka retain at room temperature?

If I pour vodka (40% abv) into an open glass, and then leave it out overnight (or for some time), what percent ABV does it stabalize at? Or does all of its alcohol content evaporate (leaving just ...
2
votes
1answer
76 views

Why are amaretti mixed as they are?

Most recipes for amaretti call for the sugar to be combined with the ground almonds and then added to beaten egg whites. When making meringue, on the other hand, the sugar is beaten into partially-...
-1
votes
0answers
30 views

Why the drama on commenting? [migrated]

Why be a jerk? Wanted to help someone working on a "Church's" recipe but don't need your drama. Too bad. Wishing the guy good luck anyway...
0
votes
2answers
48 views

Is boiling or pouring better for emulsifying chocolate ganache

I am making a recipe that calls for emulsifying solid chocolate with a heated milk/butter mixture. Most articles online say to pour the hot milk on to the chocolate. Wouldn't it, however, be easier ...
1
vote
1answer
33 views

Separating chocolate-coated cookies stuck together

I purchased some really nice chocolate-covered cookies that were packaged in a metal tin. The cookies must have been stored somewhere warm, because the individual cookies are stuck together. How can ...
1
vote
1answer
43 views

How can I figure out fat content in quark cheese?

The store next to my house offers a brand of solid quark. It's really good and tasty, and it says on their website that it's made of whole milk and it's not being stirred during production, so that ...
2
votes
3answers
108 views

Will a crockpot brown ground meat?

For chili con carne, can you brown the ground beef, onions, peppers, etc in a crockpot (without the lid on) and then add the other ingredients to finish by slow cooking?
0
votes
1answer
45 views

How much of methylcellulose is safe?

Not a duplicate of this question, as I know that it's used for cooking, I just don't know how much of it is safe. I heard that methylcellulose is used as a laxative (it is not digestible, just like ...
29
votes
2answers
4k views

What are some good ways to treat frozen vegetables such that they behave like fresh vegetables when stir frying them?

Forgive me for being a novice. I like having frozen spinach, onions, broccoli, and vegetables since they're convenient and don't spoil. But I only know the practices for cooking, and in particular, ...
0
votes
0answers
68 views

Crispy tofu is soft

I am confused. I pressed my tofu all day, put corn starch on it, and threw it up in some vegetable oil. I turned the induction stove up to fairly high up to the point where the oil bubbles immensely ...
3
votes
1answer
68 views

Dry Cookie Dough

I used this recipe to make chocolate chip cookies. I’ve made it many times and it usually is a hit! This time, I decided to use brown butter instead of room temperature. The dough turned out very dry, ...
1
vote
2answers
106 views

Dough is super springy and sticky. Tears while stretching

I work with 950 gms of 00 flour and 50 gms of wheat gluten to make it 1000 gms. I knead the dough at 65% hydration with 1/4 tsp Instant dry yeast for 1000 gms of flour. 2% Salt and 4 tabsp Oil .. I ...
2
votes
1answer
115 views

Are there disadvantages to storing bread in a vacuum box?

I love fresh bread, and when I buy it I store it at home in a plastic bag. After 2-3 days it has probably lost about 60% of its overall quality. I've been using some vacuum storage bags and found that ...
0
votes
0answers
43 views

Preparing gravlax bouchées for 40 persons (help with quantities)

We're having a standup cocktail party for my mother next week-end. There will be around 40 people. I'm not the only one preparing bouchées and other cocktail food. edit: There will be 4, 5 other ...
0
votes
0answers
52 views

My fridge door was left cracked open over night [duplicate]

My fridge door was left open over night with the fridge light on. Is my dairy products safe to eat?
0
votes
0answers
38 views

bread dough rising without airing cupboard

I did live in a house with an airing cupboard which did work. However, I have a breadmaker and make the dough ready to shape into pitta bread pieces but how do I make it rise as I don’t have an ...
4
votes
2answers
208 views

Is it practical to boil drinking water in a pressure cooker?

At my home and relative's homes I've never seen anyone using a pressure cooker to boil water (to make it safe for drinking). They just take an ordinary steel vessel, fill it with tap water, add some ...
3
votes
2answers
115 views

What does leftover rendered chicken skin consist of?

After rendering chicken skin, a lot of the fat is released and you're left over with crispy pieces of chicken skin. What is the remaining crispy skin composed of? Protein, fat, or both?
4
votes
1answer
132 views

Tortilla press geometry problems

I have a fairly typical Mexican-made tortilla press, and I've had it for a while. It works of course, but there's a persistent problem of the part of the tortilla at the hinge end of the press ending ...
0
votes
0answers
21 views

baked seitan left out [duplicate]

So I left my baked seitan out for 3 to 4 hours today. I was going to toss it but then I was like wait.. it's a dry product much like bread.. is my thinking ok and it's fine still? I bake it in a non ...
2
votes
1answer
142 views

Why are my potatoes sour?

I've noticed that when we roast potatoes in the oven, they will often have a very sharp tangy aftertaste to me, and often that taste will linger in the back of my mouth for a while after I've finished ...
2
votes
1answer
89 views

How to make creamy/starchy risotto with brown rice?

I've been making risotto with a brown rice blend (Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Whole Grain Wehani Rice, Whole Grain Black Japonica Rice), and I quite like the texture, and how ...
0
votes
0answers
94 views

Spice Substitutes

I am allergic to Cumin, Chilli, Capsicum and all the recipes I have for a spice rub and a sauce for Ribs has these ingredients, can someone give me some alternatives. Thanks in advance Cheryl S.
0
votes
0answers
56 views

Possible harmful ingredients [closed]

I was having wheat flakes for quite some time until I came to know that the one of the ingredient listed below in bold listed below may be a carcinogen. Can anyone throw some light on this? Whole ...
1
vote
1answer
79 views

Can I use caster sugar instead of cane sugar?

I am making a ginger beer and I do not know if I should use caster sugar as a subsitiute for my cane sugar, as I do not have any. Is this OK?
1
vote
0answers
53 views

Corned beef scaling

Say I have a recipe for a 4.4 pound flat cut corned beef for 300F for two hours in a roaster pan. I want to add another very similar but SLIGHTLY thicker 4.7 pounder which fits into the same pan with ...
0
votes
0answers
47 views

I Bought A Special Black Garlic Fermenter

I just got my fermenter and my garlic came out hard and dried. It also tastes bitter. The machine I have is Homend 5L Black Garlic Fermenter Full Automatic Intelligent Control Garlics Maker Multiple ...
2
votes
1answer
38 views

Looking for advice on making halva w/ allulose - first attempt came out gummy and taffy-like w/ oil separation

I'm trying to create halva, and my first attempt ended up with something that wasn't crumbly like halva is supposed to be - instead, it ended up a hard, taffy-like confection that was tasted like ...
5
votes
1answer
178 views

When to use a slotted vs. solid turner?

When would you choose to use a slotted turner instead of a solid one, or vice versa? I would have thought it’s just a personal preference but lots of utensil sets have both so apparently it’s more ...
2
votes
3answers
94 views

Cooking temperatures with non-stick cookwear

I'm looking at replacing most of my cookware, since it's beginning to show signs of wear. A lot of what I've been looking at is various brands of non-stick options. However, I've noticed a trend. The ...
0
votes
2answers
70 views

Quiche does not set up - too much, or too little, cream?

My quiche did not set up well; the final custard remained a touch watery/soft rather than set up like, well, quiche should be. Would that mean my ratio of cream : egg was too much or too little cream?...
2
votes
2answers
74 views

Keeping boiled potato warm

I’m cooking boiled potatoes for 60 people for a party, how can I keep them warm and ready to serve until needed? Would sticking them in an oven at a low temperature work?
6
votes
1answer
873 views

Bacteria contamination inside a thermos bottle

Let's say that I have a pot of boiling stew. I then pour this, still boiling, inside a thermos bottle, and close the lid right away. Everything inside the bottle should be sterile at this point, due ...
1
vote
1answer
49 views

Honey-fermented garlic left open overnight

I am a five days or so into the process of honey-fermenting a batch of garlic. Took the can out to let it burp last night but then left it open on the kitchen counter and only realised in the morning. ...

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