All Questions

0
votes
1answer
11 views

Are egg-less pasta typically made with durum flour?

When making an egg-less type of Italian pasta, which type of flour should I use for the dough? And why? Or, can you make decent egg-less pasta using all the same types of flour from pasta recipes ...
1
vote
2answers
40 views

Himalayan salt in a brine

I would like to brine a brisket for pastrami but would prefer not to use curing salt. Does himalayan salt in brine make brisket pink as if using curing/pickling salt?
0
votes
0answers
34 views

Trouble with Lemon tea

Today morning I made some tea with mostly ginger (half of a small one) and lime (a whole small one), and some mint. I added my usual 3 tablespoons of sugar, and tasted it. It was very, very bitter. ...
0
votes
0answers
22 views

Why is agar agar powder curdling my soymilk whilst gelatin won't curdle dairy milk?

I saw a recipes on the Simple Cooking Channel on YouTube which showcased a method to make fake whipped cream by setting dairy milk with gelatin and using a hand blender to whip up the resultant jelly ...
0
votes
1answer
43 views

temperature settings on my Electric Stove. I do not own a gas stove

In cooking a Beef Bone Stock on my electric stove top, the recipe calls for long cook time of 24 hours at temperature set at simmer. It's been claimed to simmer on a electric stove top is NOT ideal ...
0
votes
0answers
33 views

Can a Beef Bone Stock be cooked stove top on my electric stove? I do not have a gas stove [duplicate]

I do not have a gas stove. I have an electric stove. Can a Beef Bone Stove be cooked on an electric stove?
2
votes
1answer
56 views

What type of devices, could increase dim sum output, short of a complete expensive, automatic machine?

I am getting irregular requests for dim sum catering and would like to increase my dim sum output, but am not yet ready to invest in something like this: Dim Sum Maker Video What other ways are ...
0
votes
3answers
78 views

Does addition of tomato puree make the oil component of sauce less lubricating?

I believe the oil component of a sauce of a pasta sauce, for example is the critical lubricating factor. It is here that herbs and spices will get infused. Wherever the oil goes thereafter so will ...
0
votes
1answer
49 views

Does the PH in your mouth affect taste?

I’ve eaten plain whole-milk yogurt every day for over 10 yrs. One 32 oz tub of the brand name I buy can taste sweet & mild one day; sour & acidic the next...or vice versa. I’ve complained ...
-1
votes
0answers
32 views

Classic French Omelette using Carbon steel pan

Have anyone succeeded cooking classic french omelette using carbon steel pan? If yes, what's the secret?
0
votes
1answer
76 views

What makes sea food have similar smell?

I never ate fish, I always disliked the smell and had a little bit of trauma with my father forcing me to eat it while I was a kid. I had two experiences: Some years ago, I tried sushi. It doesn't ...
2
votes
1answer
55 views

What does it mean when adding a little water causes oil to loose its falvour?

I have some oil which tastes one way(due to herbs, spices etc) however when I add even a little water to it the flavor goes. Besides that the water can dilute the flavor it seems more like the ...
0
votes
0answers
23 views

What is the historical origin of the sauté cooking technique?

Although the term sauté is used colloquially in the US to refer to other types of frying, it is a specific cooking technique that involves high heat and constant movement of the ingredients in the pan....
0
votes
1answer
42 views

Balancing Flavours

I've been taught that various taste can be countered with others. For example, if something is too acid or spicy I could bring it back down with fats and sweetness. I understand that there are ...
3
votes
1answer
74 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 ...
2
votes
1answer
62 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
1answer
64 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
35 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
66 views

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

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
51 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 ...
1
vote
2answers
164 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
2answers
102 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 ...
4
votes
1answer
100 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
102 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
1answer
65 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
43 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
70 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
120 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
101 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
54 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 ...
31
votes
7answers
10k 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
81 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
47 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
90 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
42 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
28 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 ...
-1
votes
0answers
44 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
66 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
57 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
43 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
51 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
65 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
25 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
128 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 ...

15 30 50 per page