All Questions

0
votes
0answers
4 views

What am I doing wrong when cooking meat?

I've been baking some meat(either lamb chops or boneless beef - not sure of cut). I coat in oil, rub some salt on and them immediately oven for 30 minutes at about 150f. Apparently the oven is ...
0
votes
0answers
3 views

Is it important to let meat sit in oil before grilling/baking?

You should put oil on your meat to prevent it drying out. Does it make a difference if you coat then cook straight away or leave coated for a while, if so how long should you keep it for?
1
vote
0answers
5 views

can paprika or other dried spice be substituted for red bell peppers?

Can paprika or other dry spice can be substituted for red bell peppers? This recipe call for 1/2 medium red bell pepper, but a child will not eat the red peppers and I am hoping that using a dried ...
2
votes
0answers
20 views

Fastest way to peel 2 dozen bananas?

The bananas do not need to stay whole. Halves and quarters are fine Surely kitchen professionals have come up with a way (Note: apparently, banana peels are edible. I found an example of someone ...
1
vote
0answers
23 views

How many grams of almonds are in a tsp of almond extract?

How many grams of almonds are in a tsp of almond extract? Looking for equivalency or concentration rations for almonds to almond extract.
1
vote
1answer
33 views

Would freezing ruin an emulsified broth like tonkotsu?

I've developed something of an obsession with ramen lately. Tonkotsu ramen has a pork broth base, which is made with blanched pork bones left at a rolling boil for around 12 hours. Its creamy texture ...
0
votes
0answers
38 views

Looking for unflavored gelatin and citric acid

I am looking for unflavored gelatin and citric acid products from legitimate companies. I am aware of the Knox brand, but, unfortunately, it is packaged and processed in a facility containing peanuts ...
4
votes
0answers
32 views

How to whip up a small quantity of Italian meringue?

Sometimes, I want to make a recipe (or train one) that involves Italian meringue, but I find it very difficult to whip one up when using small quantities of egg whites. I find it very hard to whip ...
1
vote
0answers
78 views

Is it safe to eat hard boiled eggs after washing with peroxide and cold water?

I read that washing eggs with cold water will draw bacteria from the outer shell inward the egg. Are hard boiled eggs made with eggs washed with peroxide and rinsed with cold water before cooking ...
2
votes
2answers
86 views

what are these darker stains in radish?

We have some radish that have these darker areas in the flesh. Currently, we are on the island of Malta where food ingredients are very low quality in general, so anything out of the ordinary ...
1
vote
0answers
53 views

Ought dried WHITE fungus have black specks and dark areas?

Please see beneath. My grandma bought these dried white fungus at Sunny Supermarket in Toronto, Canada. But are those black specks and dark areas harmless? When she bought them, she didn't notice ...
5
votes
0answers
74 views

Why would the exterior of a cake cook and not the interior?

I attempted to make the blueberry corn cake from "All About Cake" by Christina Tosi, and for both layers, the top of the cake got rock solid and started to collapse down, but the inside of the cake ...
2
votes
1answer
41 views

Beef suet in fridge [duplicate]

How long is beef suet good in fridge? Does it make any difference if I store it as a whole or chopped into pieces? EDIT: This is suet, not tallow, which can even be left outside the fridge for 1 ...
1
vote
1answer
52 views

Sourdough starter with milk vs just using regular starter and adding milk separately?

How much of a difference would it make to the final product and which one would be the better choice for any enriched sourdough breads/pastries/cakes etc? And by "regular starter" I mean the normal ...
3
votes
0answers
49 views

Induction surface started making a barely noticeable high-pitch whining noise, even when it is not in use, is this dangerous?

We have been using a 4-slot Amica induction surface for 4 years now, and it started making a barely noticeable high-pitch whining noise, even when it is not in use. Is this dangerous? Can aging ...
0
votes
1answer
58 views

How long does it take a hot oven to become cold [on hold]

The recipe calls for a cold oven and I something baking in the oven on 450. How long will it take to for it to be cold again?
-1
votes
1answer
52 views

Chicken Breast expiration [duplicate]

If I buy raw chicken breasts from nofrils on June 21 and expiration date says June 23 can I cook it on June 23 and eat the left overs the next day? Would that make the chicken okay to eat still, or ...
3
votes
1answer
93 views

How to barbecue an egg?

I recently discovered that eggs are outstanding in front country hiking: inexpensive nutritious richer flavour than boiled cooks in 10 minutes just add salt. The only problem is that they explode! ...
6
votes
2answers
101 views

Why does water always boil over when steaming shrimp?

Normally, with some typical amount of water, when steaming vegetables my steamer never boils over. However, when I steam shrimp, it seems like no matter how low I keep the heat or how little water I ...
1
vote
1answer
62 views

Why does meat coated in oil cook better than meat not coated in oil?

I recently oven cooked some meat. Half was coated in oil the other half not. Other than that they had salt and no other ingredients. After cooking for about an hour I found the one coated in oil ...
1
vote
1answer
45 views

How to prevent crust forming during frying, baking and grilling?

I do not like the crust that forms on the surface of meat when frying, baking and grilling. It seems to me this is caused by oil being on the surface of the meat. In the case of baking and grilling ...
3
votes
1answer
38 views

Why did my mango pickle become bitter?

I dried the mango in sunlight, heated the oil and slightly roasted all masala before grinding it. Now the problem is that masala taste bitter. How can I fix it? The masala I used includes salt, rye ...
-1
votes
2answers
44 views

Problems with frying chicken…coating doesnt stick, and coating doesnt get crispy [duplicate]

Ive been trying to fry chicken in oil, but im running into issues with the coating. Ive tried using a pre-made coating mix and flour. I coat the chicken in egg (which is supposed to help the coating ...
2
votes
1answer
75 views

Is iodized salt unsuitable for baking bread?

I've heard it said that iodized salt produces an acrid flavor when heated to high temperatures, such as for baking. Is there any truth to this?
-2
votes
1answer
45 views

Can milk chocolate plus cocoa powder substitute for dark chocolate?

I just got a smoking deal on milk chocolate and bought a bunch. However, I tend to like a darker chocolate flavor in my baking. I would like try to use the milk chocolate plus some cocoa powder (and ...
1
vote
2answers
100 views

Is my Anchor Hocking Oven Basics glass measuring cup inaccurate?

For measuring I usually use my red plastic Betty Crocker cups. While rearranging some dishes, I noticed the 1 cup line on the 2 cup Anchor H one looked off - greater than one cup. I poured one cup ...
0
votes
0answers
67 views

has anyone tried scrambling whites, then stirring in yolks?

I'm obviously not near my kitchen... I was reading on lifehacker about cornstarch in scrambled eggs, then some of their other articles on scrambled eggs, and I was thinking that the thing I miss ...
2
votes
1answer
54 views

Can I turn skimmed into whole milk?

Usually, we use milk with 1.5% fat. Occasionally, I need whole milk for a recipe. Can I somehow "enrich" the skimmed milk so that I have more or less whole milk?
0
votes
0answers
38 views

Dumpling cooked and frozen

Can I cook a dumpling and freeze? What is the best method to reheat? These dumplings are fried/steamed in butter and water. Thank you
0
votes
0answers
42 views

Soft cheese at 75 degrees

Recieved an overnight delivery of soft cheese. One cheese was not under the ice pack and is at 75 degrees, is it still good to eat?
2
votes
4answers
178 views

What makes rice wet?

Recently I've been making rice, but my rice is always a bit moister than I'd like. Normally it is visibly wet and somewhat sticky. My normal recipe is: Add a lot of water to a pan. Bring water to ...
17
votes
2answers
3k views

Does squid ink pasta bleed?

Will the black color from squid ink spaghetti bleed onto other ingredients? I was recently given a package of squid ink spaghetti. I haven't used it before and I want to try something creative. I ...
4
votes
2answers
117 views

Dietary Fiber with Crunchy Texture

I'm looking for a dietary fiber or a mix of dietary fibers (and other ingredients which act like dietary fibers such as sugar alcohols) with really low (even zero) food calories that I can create a ...
1
vote
3answers
59 views

What would be a good sub for pineapple, any other fruit or veggie for a strawberry pineapple mint salsa

I need to sub pineapple with something else, im highly allergic to it.
5
votes
2answers
178 views

What's a pan and what's a pot?

In Dutch, we have just one word for pots and pans, which happens to be "pan", so I was surprised to learn about the word "pot". I learned that pans are for frying, which is why they are shallow and ...
1
vote
0answers
30 views

How to handle mango puree going stale in mousse

I made a mango mousse cake using the recipe here: https://www.womanscribbles.net/mango-mousse-cake/ Turned out nice, but after two days the mango puree was tasting stale. How can i counter this?
10
votes
1answer
105 views

How long can chocolate be held at temper?

I just got a chocolate melter and have held some tempered pure chocolate (Lindt Excellence 90%) for a day at 33C. I intend to make up 3 or 4 truffles, a few times a week. What’s occurred to me is ...
1
vote
2answers
91 views

How to stop frozen bananas making everything else in the freezer taste like banana?

I freeze peeled bananas for making ice cream. I triple bag them in three Ziploc bags. This works fine. However, apparently they are making other things in the freezer taste like bananas. Apart from ...
1
vote
1answer
85 views

Need help I made this recipe and I doubled the recipe and it looked dry

I need help to fit these batches I already rolled them up can I go ahead fix it. what can I do to fix these batches so it doesn't crumble and look dry. i have I included the recipe I used. Like I said ...
3
votes
0answers
84 views

Genoise vs whipped egg whites- which is better?

If I'm making a cake utilising all the leavening agents including creamed butter and sugar as well as baking powder and soda, would there be any difference if I were to include whipped egg whites vs ...
2
votes
1answer
56 views

How to decode some less common food Expiration Date/Date Manufactured codes (US)?

I was cleaning out and found some snack chips with date codes that are not in an obvious Day/Month/Year format. For example: 028 B2 A1 (Bloom's Potato Chips) 021 T B4A1 (Lieber's Tortilla Chips). ...
11
votes
1answer
2k views

What's the difference between a deep fryer and a chip pan?

As described in the Wikipedia article, a chip pan is a pan that contains oil for frying. The oil is heated to a high temperature, and then usually a metal basket is lowered into the pan for frying of ...
4
votes
1answer
75 views

Incorporating Italian meringue into mousse

Yesterday I made some mousse using whipped cream and Italian meringue as aerators. I incorporated the whipped cream to the base first and the Italian meringue last. However, the Italian meringue was a ...
1
vote
3answers
146 views

How to tell if a vegetable steamer contains titanium

How do I find out why steamers sometimes have titanium, and which ones, if so? Also, why is it there in the first place?
5
votes
1answer
103 views

What is the fatty tissue in beef/pork after it has been braised/stwed?

Perhaps this question has been asked before, but I am unable to find it. The closest I got was someone asking about chicken skin after frying. When a piece of meat with large nuggets or fat attached ...
13
votes
1answer
790 views

Why does cooking oatmeal starting with cold milk make it creamy?

I'd always made oatmeal according to the "traditional" method of bringing the liquid to boil first, then adding the oatmeal. I recently discovered a recipe that calls for adding the oatmeal to cold ...
1
vote
2answers
517 views

Should an enameled cast iron pan be seasoned?

Should I season my Michael Symon Home enameled cast iron frying pan?
0
votes
0answers
34 views

What does tomato purée mean in a UK context? [duplicate]

I'm looking at a recipe on a UK website that mentions needing "2 tbsp tomato purée". Googling Australian websites suggests tomato puree is relatively unconcentrated and comes in cans. By contrast ...
17
votes
3answers
3k views

Why is it recommended to mix yogurt starter with a small amount of milk before adding to the entire batch?

When making yogurt with Yogourmet yogurt starters it is recommended to boil the milk, bring it down to 110 degrees F, then take out a cup of milk and mix the starter, then add that mixture back into ...
5
votes
1answer
76 views

Puff pastry for cream horns

I am making cream horns and I bake the puff pastry on the molds, let them cool and fill with cream. I freeze some empty for later, but they are not crispy. How to improve on that?

15 30 50 per page