All Questions

1
vote
1answer
33 views

Canned beans contain no liquid?

I recently opened two cans of pinto beans from the same brand (whole foods organic). One can looked perfectly normal with a fair amount of liquid and no visible beans until drained. The second can ...
1
vote
1answer
44 views

How to recover cast iron skillet with melted fiber on it

So I decided to try seasoning my cast iron skillet in the oven. After a few hours I made the mistake of thinking I could take it out and look at it with some pot holders. It turns out pot holders than ...
1
vote
0answers
25 views

How is nutritional yeast made?

I'm talking of the kind of yeast that tastes like cheese. I live in a country where finding or importing nutritional yeast is not an opcion, so I would like to know how to prepare it. I want to eat ...
0
votes
0answers
19 views

Which dried pulses, when stored long term, become hard to soften?

I'm trying to figure out which dried pulses store the best, as some are reputed to reach a state where they never fully soften. In an old answer by Joe, the US Dry Bean Council says: Dry beans ...
0
votes
1answer
49 views

Which essential oils /Flowers can be added to dim sum steamer in order to make the dumplings fragrant?

I've been contemplating about adding a few drops of [Food Grade] floral essential oils or whole flowers in the dim sum boiler so as to impart a mild flavor and fragrance to momo dumplings. Kindly ...
0
votes
0answers
42 views

Difference between frozen and canned fruit paste

I want to make a recipe requiring strawberry fruit paste. I went on a web site of cooking supplies seller, and they have two options for fruit paste, simply "fruit paste" and "frozen fruit paste". The ...
0
votes
2answers
128 views

Why can't you reheat pasta in a microwave, grill, or wok?

I understand that to reheat pasta it must be done by boiling in water. Why must this be the case? Why can't you just microwave it, stir fry, or even quickly grill it?
0
votes
1answer
79 views

What dish is improved by pressure cooker?

Ok so I've read conflicting arguments on the merit of pressure cooker against others. I'm planning to buy one. some says it's the same taste/quality but saves time, some says it gives more nuanced ...
3
votes
1answer
84 views

Are chicken gizzards celiac safe?

Wheat is frequently included in chicken feed. Partially-digested wheat, therefore, would likely be present in chickens' gizzards before butchering. However, the chicken gizzards seen for sale in ...
2
votes
2answers
78 views

Removing Pesticides from Herbs like Cilantro

Not too long ago I read a study saying that mixing baking soda and water and cleaning your fruits in this solution removed upwards of 90% of the pesticides from them. I was wondering if something like ...
1
vote
0answers
47 views

How do I make gummies made with gelatin without adding sugar and still have it survive out of the fridge?

I am on a no-sugar diet due to food insensitivity. I crave gummies and would like to make some without adding sugar (say with coconut water) and have them survive (stay firm and not grow mold) out of ...
0
votes
1answer
41 views

Convert weight of Confectioners sugar to caster sugar

If a recipe asks for 50g of confectioners sugar, what is the weight required in caster sugar. I am making a no bake cheesecake
0
votes
1answer
68 views

Can I bake 2 cakes at a time on 2 different shelves in my oven toaster grill?

I have a 45 liter capacity oven toaster grill, with 3 rack levels. Can I use the 2 shelves at a time, to bake 2 cakes simultaneously?
0
votes
0answers
109 views

What affected this steak?

When my wife and I have steak one night, we usually make shaved steak sandwiches the following night. We are sure to get enough steak for the first night so we can do this. Last time I did this, the ...
-4
votes
3answers
91 views

What are the minimum ingredients for a pasta sauce?

I want my pasta to absorb a sauce which consists of herbs and spices only. What are the minimum ingredients that are needed for this? for example do you really need oil, tomatoes, onions or is one ...
1
vote
0answers
47 views

Black Garlic Maillard vs caramelization

Black Garlic is made by keeping garlic at a high humidity + 140 degree temp for 8+ weeks (generally speaking) Keep it hot and humid for a long time. "Bulbs are kept in a humidity-controlled ...
21
votes
6answers
6k views

If you add spices to boiling pasta, will it absorb spices/flavours?

If you are cooking pasta via simmering, and you add some spices e.g. pepper to the pot, will the pasta absorb the spices/flavors or will the spices just go to the top of the pot and not really get ...
3
votes
2answers
73 views

Brownie with chocolate mousse on top

I want to make a cake that involves a brownie layer with chocolate mousse on top. I just want to use my own trusted brownie and chocolate mousse recipes. I've looked it up and found a few similar ...
1
vote
1answer
44 views

What is the ideal temperature to cool the melted chocolate in a freezer?

I have temperated chocolate that is now in a liquid state. I have chocolate molds that I use and I fill up these molds with the chocolate. Now I need to set these chocolate-filled molds in a freezer ...
0
votes
0answers
24 views

How Can I Measure Caffeine [duplicate]

How can i easily measure caffeine in coffee at home. I really need to know ASAP it for a school project and your website is the only hope. I've tried other websites they are just wack. Show me a way ...
1
vote
1answer
84 views

Safe to consume pork basting liquid directly?

I've been watching Sam the Cooking Guy a lot lately, and I was excited to see that his newest video featured my favorite sandwich, the Cuban. https://www.youtube.com/watch?v=gj5kgvnzxDo (skip to 2:...
0
votes
0answers
40 views

Sourdough starter lifeless after refrigeration

I live on the equator, so its humid and warm all year round. I was trying to get my own sourdough starter. It all went well, and at day 2 and 3 it was rising so much (more than twice!) and the mix was ...
2
votes
0answers
27 views

Underside of dough in proofing basket pulls apart

When I form a loaf out of dough and put it upside-down into a proofing basket, the bottom of the loaf sometimes begins to pull apart from itself, as if the dough isn't sticking to itself as much as it ...
0
votes
0answers
43 views

My oven heating element and broiling element both out at same time…should they?

My heating element went out in oven, and when I tried to use broiler, it also was out....are they connected?
13
votes
3answers
5k views

The more I season, the worse it gets with my cast iron [duplicate]

Recently, I bought a cast iron skillet, which was preseasoned. Still, I did season it a couple of times and since then I season it after every cook. I didn't cook anything crazy, just a dutch baby and ...
2
votes
0answers
41 views

Has my coconut yoghurt spoiled?

I've made some coconut yoghurt from powdered coconut milk, tapioca flour, maple syrup and a spoonful of store-bought yoghurt. The mixture (apart from the old yoghurt) was simmered for a while, and the ...
-1
votes
2answers
64 views

Why some dough recipes needs more kneading and others not?

I have 2 croissant recipes from 5 stars chef. The first recipe is for Pierre Herme: 1 Tbsp (12 g) active dry yeast 7 Tbsp (100 g) whole milk, warmed to 68°F 2 cups (500 g) all-purpose flour 1 ...
0
votes
1answer
41 views

Why does the water in the recipe for dough making not have a definite temperature or an advise about temperature?

The recipes lists 60 cc of milk and specifies 25 C in Summer and 45 C in Winter but for 150 mL of water it merely says lukewarm water. The recipe is in Japanese but I can understand it. The recipe is ...
2
votes
2answers
56 views

Best before date of cooked dairy

I am planning on making a cooked white chocolate sauce, sealing it in a bottle while hot, and selling it in my shop. It contains dairy, and so I am wanting to work out the best before date. My ...
1
vote
0answers
42 views

Why is the middle of this sweet potato dark?

This is a red-skinned white-fleshed sweet potato. I don't know what kind. I have never tried one before, I have only had the orange kind. The outside looked OK. There were no black spots or ...
1
vote
4answers
89 views

Is there a way to make this bread recipe's crust less crunchy?

This is a challah recipe I inherited: 1 cup warm water 2 eggs, lightly beaten 2 tbsp vegetable oil 4 1/2 cups bread flour 1 tbsp sugar 1 tbsp yeast Knead, let rise, braid, let rise, ...
0
votes
1answer
50 views

Does package yeast inhibit wild fermentation?

I baked my first “sourdough” boules today and there was zero detectable sour or tartness. After about day four of zero activity in my baby starter I added a packet of packaged yeast I bloomed ...
10
votes
2answers
2k views

Should I clean all of my cooking utensils after being exposed to mothballs (naphthalene) for over a week?

While I was away on vacation my roommate put mothballs in the kitchen cabinets where the pots and pans and cutlery are stored. I have removed them and thrown them out ( not sure if I was overreacting ...
1
vote
0answers
63 views

No Demerara sugar

I have just made an apple pie with a crumble topping for friends coming to lunch. The recipe specified Demerara sugar but I had run out so used dark soft brown instead. I think soft has more ...
-1
votes
0answers
24 views

i have a question regarding making rice water for hair [on hold]

I soaked rice in water and left it for more than 3 weeks in refrigerator not covered can this still be used on hair?
3
votes
3answers
125 views

Can I make potatoes sweet by cooking them?

I've heard that cooking "breaks down" carbohydrates such as starch. I also know that starch is a complex carbohydrate, which is essentially made out of simple carbohydrates (sugars). Potatoes contain ...
1
vote
3answers
139 views

Preventing oil burn when searing steak

Recently got into cooking steak at home and overall been enjoying the results :) That being said, it seems like my pan always smokes quite a bit and the oil looks to be burnt. I'm using refined ...
1
vote
2answers
65 views

Nixtamalized cornmeal for polenta?

Do Italians ever use nixtamalized cornmeal ("grits") for polenta, or would they no longer call that polenta? This translation dictionary gives some examples of where "hominy" is synonymous with "...
2
votes
0answers
24 views

What term should i use to describe the taste intensity of a crop?

I am making a questionnaire about food and one of things people can rate is the taste intensity or taste strength of a vegetable/fruit/nut etc. Right now i just call it taste intensity and people can ...
0
votes
2answers
93 views

Why is chorizo spice-mix rarely sold in stores?

I'm not much of a cook, but I do enjoy anything made with chorizo. I've looked far and wide for pre-made chorizo spice-mix in grocery stores, international food stores, etc., but I've never found it. ...
1
vote
1answer
47 views

Microwave stopped working/works again

I spilled coffee on my counter top and it went under my microwave. It did not appear to me that it went inside the unit at all. When I went to use it several hours later there was obviously a ...
1
vote
0answers
25 views

Can one use a mix of white rice flour with regular white flour sourdough to make a pizza crust? If so then what ratio might be the best?

I have a regular active sourdough (comprising 50% fermented white wheat flour and 50% water by weight) which is obviously not really malleable as a dough but rather liquid-ish, and I did not like the ...
-2
votes
0answers
34 views

Can you eat oranges with brown spots?

Can you eat oranges that have brown spots. I did some googling but online just describes what the brown spots are, they don't determine if it's okay for consumption.
-1
votes
0answers
13 views

Difference between nutrional yeast and dry yeast flakes?

Where I live I didn’t find anywhere nutrional yeast. Instead I found dry yeast flakes. Instead of a yellow-orange color, it is white-bread color. When I opened it, it smelled really like yeast. It ...
0
votes
0answers
15 views

What is the science behind adding starch and other ingredients into cake batter? [on hold]

What is the science behind adding one or more of the following ingredients into a cake batter: Starch Almond flour Olive oil Regular oil Room temperature butter or melted butter Egg separated into ...
0
votes
1answer
55 views

What part of beef is used in beef chow mein?

The meat in beef chow mein doesn't look fatty or have white tissue on it unlike say front lamb chops. What part of the beef is it they use to get these clean cuts of meat and why do they use these ...
1
vote
1answer
75 views

What is this white part of these lamb chops called?

What is the white part (circled in black) of these lamb chops called? I know they contain fat, but they kind of make me dizzy when eating. Do they occur throughout the meat or is it only in certain ...
0
votes
1answer
34 views

Why is a grilled lamb chop tougher than stir fried beef strips or lamb stew?

Why does a grilled lamb chop feel more tough compared to say stir fried beef strips or lamb stew?
1
vote
0answers
67 views

My homemade sourdough bread tastes bitter after letting it stay for one day

I do sourdough bread at home, and through the process, I've tasted lots of not-yet-baked breads. Also, tasted someone else's sourdough bread, which was quite good. Now, I'm in the stage where I can ...
5
votes
2answers
109 views

How can I make a large amount of caramelized onions for a french onion soup?

I am looking to make a large amount of French Onion soup (for ~16 servings), and rather than spend hours in front of a skillet (as I would have to do several batches), I am looking for an easier way: ...

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