All Questions

1
vote
0answers
5 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 ...
0
votes
0answers
6 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
20 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.
1
vote
1answer
41 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
31 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
33 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
49 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
88 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
70 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
46 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
28 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
41 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
105 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
42 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
65 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
66 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
101 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
110 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
40 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
50 views

My fridge door was left cracked open over night

My fridge door was left open over night with the fridge light on. Is my dairy products safe to eat?
0
votes
0answers
37 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 ...
3
votes
1answer
179 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
114 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
139 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
93 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
55 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
78 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
37 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
177 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
93 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
73 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
48 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. ...
0
votes
0answers
47 views

Does chocolate ice cream tend to have more salt than strawberry or vanilla?

To the question Why does chocolate ice cream melt faster than others? I wrote an answer that suggests that it's not because of chocolate ice cream's dark color, but instead because of a lower melting ...
1
vote
2answers
47 views

Dal stays hard after frying tarka

I have a problem with hard dal after frying. Can someone explain the cause. I made a tarka for lemon rice yesterday and added 1 tsp of urid dal to the frying mixture as called for in the recipe. Left ...
3
votes
1answer
84 views

If we cut ourselves when preparing food, unless that food is going to be cooked thoroughly, should it be tossed?

Probably every person who cooks has cut themselves while preparing food. Blood can carry many pathogens, so continuing to prepare that food may incorporate those pathogens into the food. Unless it is ...
1
vote
1answer
60 views

Can I save an undercooked loaf of pumpernickel?

I made this pumpernickel recipe from YouTube (recipe below) and I think I underbaked it: it has a little of that unpleasant chalky taste of raw flour. Can I rescue this loaf or do I need to start ...
1
vote
0answers
45 views

Reseasoning Cast Iron

I just stumbled on the site while searching for an answer. I'm hoping one of you can provide an answer. I bought a brand new pan that is factory seasoned and I didn't strip it off. I used vegetable ...
14
votes
7answers
3k views

What are substitutions for coconut in curry?

I'm allergic to coconut - this is a new allergy, so I really miss Thai and Indian curry! I also have issues with dairy. Would it work to use roasted cauliflower puree as a curry base instead of ...
1
vote
1answer
109 views

Do any non-commercial gas range models offer linear burner response?

I don't understand why most ranges don't offer a linear flame response as you turn the dial up on a burner. They have "jumps" from low to medium-low, to medium-high, etc. The dials themselves turn ...
2
votes
1answer
87 views

Can I make a cheese sauce with edam cheese?

I love the taste if edam cheese and I want to know if I can make a sauce with it? Like the sauce with the roux+milk+cheddar can I replace cheddar with edam?
1
vote
1answer
44 views

How to prevent sweet thick glaze/sauce from setting after cooling?

I attempted to make a sweet balsamic glaze/sauce from a simple recipe that called for 1 cup balsamic vinegar and half a cup of brown sugar. To my own tastes I added a bit of Worcestershire sauce, a ...

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