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Is chicken with yellowish parts spoiled?

Moved to new place (Europe), no nice butchers around, only store found has chickens with yellowed parts like in the attachment. I never seen tint like that on a chicken and wondering what does it mean?...
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0 votes
0 answers
11 views

Waterbath canning chow chow

I waterbath canned some chow chow on Wednesday. It was cabbage, cauliflower, red pepper, green peppers, and (was suppose to add green tomatoes and forgot) can I open them, add tomatoes and can again?...
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3 votes
2 answers
372 views

How to make mellow vinegar?

I made pineapple vinegar by just putting all of the fibrous and hard to eat parts of the fruit in water with some sugar. It did ferment and make vinegar, in that it's sour and pretty acidic (pH is ...
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2 votes
2 answers
74 views

Can I save my sourdough if I accidentally overheated it during bulk fermenting?

I went to do the bulk ferment on my cranberry walnut sourdough last night and because the house was a bit cooler than normal I decided to give the temps a little boost by turning on the oven for a bit ...
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0 votes
0 answers
49 views

Any scientific studies on time versus temperature when brewing coffee? [migrated]

There are various ways of brewing coffee, ranging from boiling for less than a minute (Turkish) to soaking in the refrigerator for 24 hours (cold brew). I've occasionally tried it at 70°C (160°F) for ...
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7 votes
6 answers
1k views

Is it just me or do you have to cook for a long time for it to be intuitive? [closed]

I have started trying to cook for about two years. I'm familiar with most ingredients, spices, and tools, but I still can't do anything good without a recipe. It takes me a long time to make things. ...
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0 votes
1 answer
41 views

Egg Substitute for binding agent

Im making a meatloaf for someone who’s allergic to eggs. Any ideas on what I can use as a binding agent?
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  • 256
0 votes
0 answers
51 views

Do the conventional round ovens have any advantage over an OTG?

The "conventional round oven" (can be used for baking, grilling and roasting, as per the claims on the packaging) I'm referring to: The typical Oven Toaster Griller (OTG) I'm referring to: ...
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  • 297
0 votes
0 answers
39 views

Does an adult male require two kilos of rice per day to reach daily calories requirement? [duplicate]

I just looked up adult male calorie requirements. It's 2,500 kcal per day. There's 1,250 kcal per kilo of basmati rice. Does that mean I need to eat the calorie equivalent of two kilo bags of rice ...
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  • 101
0 votes
1 answer
50 views

Is my vegan icing shelf stable?

I make a vegan buttercream icing with Crisco, powdered sugar, vanilla extract, and soy milk/nut milk/water. If I skip the soy milk/nut milk and use water for the liquid, is the icing totally shelf ...
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  • 331
3 votes
1 answer
99 views

Bell Pepper cooking in the microwave

When I microwave sliced bell peppers, they spark like they have metal in them. Does the bell peppers have any metal pieces?
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0 votes
0 answers
64 views

Does tempering cocoa butter on its own make it better?

Cocoa butter is a great snacking alternative to white chocolate, but I wonder - would tempering it make it even better? It seems like it snapping instead of crumbling and melting near body temperature ...
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  • 153
1 vote
1 answer
111 views

Can instant pudding be made without milk?

Googling this question turned up many articles claiming that instant pudding can be made with water instead of milk. I gave it a shot just to see how different it is and... it's just not true. I ...
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7 votes
1 answer
573 views

When should I use a rounded balloon whisk attachment vs a bulb-shaped balloon whisk attachment

Many electric whisks come with two balloon whisk attachments: A bulb-shaped whisk and a rounded whisk. Is there a specific reason I should prefer one or the other? Both seem to yield similar results.
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  • 189
11 votes
9 answers
5k views

After rolling pizza dough, how do I move it to a pan without ruining it?

On multiple occasions now, I have rolled pizza dough out to a circle about 14" in diameter, and then I have trouble moving it to my pan. First of all, I roll the dough on a granite counter. Even ...
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11 votes
3 answers
4k views

Conflicting advice on which knife to use when cutting up a chicken, which should I use?

I recently partook in a knife skills workshop and during part of that workshop we were taught how to cut up a whole chicken into different sections. I was expecting to use a boning knife for this task,...
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0 votes
1 answer
87 views

How much does a dL of flour weigh?

Pretty much the title question. I have a baking recipe that uses metric volume measurements, and I’d like to convert it to weight.
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  • 437
0 votes
1 answer
81 views

Identifying a seed

I bought a selection box of cooking spices in Sri Lanka and it has Diusseeds in it. Please see the picture below. Could anyone help me identify what these are and how to use them? Many thanks
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2 votes
1 answer
101 views

Risotto too grainy

I've been toying with my risotto recipe but I still can't make rice nice and smooth. Here is what I use; Cup Arborio rice (from Whole Foods) Kettle and Fire Chicken Broth 32oz small diced carrot, ...
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  • 123
1 vote
1 answer
147 views

Exploding leaf lard

The title says it all...almost. I was preparing a warm (90-100F) mixture of tap water, EV olive oil, and leaf lard (each about 50-60g). At first, the oil and water were added and brought to said ...
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  • 345
1 vote
1 answer
30 views

Basic Instapot Operation - setting the cooking time under Manual/Pressure Cook button

Plug in the instapot - display shows OFF. Then press Pressure Cook (Manual) button, the timer shows a minute or so. Press "+" button and timer increments by seconds, up to 4 minutes then ...
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0 votes
0 answers
52 views

What are some protein options on vegetarian asian cuisine besides tofu and edamame? [closed]

I'm an Indian-american vegetarian. Both India and Mexico (and a lot of western cuisines) have a rich "rice, bean, and dairy culture" for producing vegetarian protein. My question is, for ...
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  • 463
4 votes
1 answer
404 views

When stretching and folding dough and it gets tight, is that time to let it rest?

When I make my sourdough, a rested dough will stretch and fold 3-4 times before quite suddenly going tight. At this point it's likely to tear if I stretch much more. Should I put it down and rest it ...
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  • 38.4k
0 votes
0 answers
56 views

Fondant cover cake sagging

I bought a 6 inch cake with butter cream icing from a store. I remove the fruits and smoothed out the icing. I colored my Wilton fondant with blue gel color and roll it and cover the cake. It started ...
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  • 1
1 vote
0 answers
101 views

What's the lowest ratio of oil to vinegar that you can use in a vinaigrette?

Thanks to the assistance of a smart food blogger, who saw immediately EXACTLY what I was asking, and knew how to phrase it to show that I'm NOT asking for opinions, I now have the following revised ...
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0 votes
0 answers
142 views

Blue spots in omelette?

My sister made me an omelette earlier, and when I dug into it I noticed several blue spots inside it, resembling mold or dye. It tasted perfectly fine, but just looked odd. She assured me that they ...
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0 votes
1 answer
125 views

New oil vs old oil

I have two largish containers of extra virgin olive oil. One is ~5 months old, the other is ~17 months old. Any way to distinguish which is which?
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13 votes
2 answers
3k views

How long does a souffle stay up?

I recently made a chocolate souffle for the first time and it came out pretty much like I was expecting: slightly gooey middle, a crust on top, fluffy, risen to a little less than double. But after 10-...
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12 votes
4 answers
3k views

How does the folding make the dough stronger?

Folding the dough (coil fold, stretch and fold) is a typical step that is found in many homemade bread recipes. The motivation for this step is that it contributes to make the dough stronger. What ...
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  • 262
-1 votes
0 answers
39 views

Can you use both yeast and baking soda in gluten free bread to make it rise? [duplicate]

I was wondering if I add baking soda and or baking powder to my gluten free bread recipe would rise more?
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  • 1
1 vote
2 answers
169 views

Why is the Gastronorm system based on 530 × 325mm?

I met the Gastronorm system tonight, by accident, and discovered it was based on a standard container size of 530×325mm. Wholly logically, other sizes are fractions or multiples of that 1/1 standard, ...
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1 vote
1 answer
80 views

Why is my cream cheese frosting so soft?

I am using (almost) the CupcakeJemma recipe for cream cheese frosting: 150g soft unsalted butter 240g cream cheese 320g icing sugar (confectioner’s/powdered sugar) The listed recipe says to use 960g ...
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  • 1,077
9 votes
1 answer
3k views

How can you 干/乾 燒 lobster on an electric cooktop, in a residential apartment?

I don't know the English translation of 干燒/乾燒? Perhaps dry sear, or dry sizzle? I don't use "grill", because Cantonese restaurants confirmed to me that they don't use grills for this dish. ...
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1 vote
3 answers
120 views

How to Use Frozen Bones for Bone Broth?

I've watched lots of videos on how to prepare bone broths. However, I haven't found much information about making it directly from frozen bones. I have understood that I should move frozen bones from ...
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  • 11
0 votes
0 answers
29 views

Calculating calories carbs and fats and proteins in homemade whole milk and cream Greek yoghurt [duplicate]

I make homemade yoghurt using 4 litres of whole milk and 2 cups of 10% cream. I ferment this for 24 hours, then I put it in the fridge for four hours, and then strain it overnight to make a very thick ...
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0 votes
0 answers
94 views

Why does my doughnuts always turn out this way?

Why does my doughnuts always turn out this way every time I cook them.they turn out small always and they never look like recipe,they taste a little sour crumbly,and as you can see the doughnuts also ...
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  • 21
-1 votes
1 answer
166 views

What are those white things in my lentil soup? I really hope they aren't worms.. I already ate some ༎ຶ‿༎ຶ [duplicate]

I just made this soup but i noticed these white things in it are they worms?
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  • 1
4 votes
1 answer
95 views

Can sourdough starter be used for tenderizing meat?

This paper says that after: "Lactobacillus alimentarius 15M, Lactobacillus brevis 14G, Lactobacillus sanfranciscensis 7A, and Lactobacillus hilgardii 51B were selected and used in sourdough ...
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0 votes
0 answers
54 views

What are the benefits/differences of doing a confit rather than simmering on a pan when making a sauce?

The other day I confit cherry tomatoes with garlic and some herbs in extra virgin olive oil (pretty much submerged) at around 212F (100 C) of my oven's thermostat which made the oil appear to very ...
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  • 251
1 vote
0 answers
100 views

Are these cashew nuts mouldy?

I accidentally had some of these nuts without looking properly and I am now quite worried. They tasted fine - no rancid or obvious bitter taste. Are the darkened bits leftover parts of the shell (i.e. ...
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  • 11
10 votes
3 answers
3k views

Will adding water to a grill pan to use the remains of previously cooked food (deglazing), damage it?

Situation: I have been using this technique for some time, and I personally think it's great. But I have been told it ruins the grill pan due to the difference in temperature. Example: This is my (...
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  • 1,356
2 votes
1 answer
544 views

Where can I purchase calcium disodium edta preservative?

I'm trying to make homemade mayonnaise with a longer shelf life. I see all the commercial brands list calcium disodium edta as a preservative so I was wondering where I could find this ingredient. I ...
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1 vote
2 answers
185 views

What is the point of a "Friendship Bread" starter?

Recently I started a "Starter" for Friendship Bread with some active (non wild) yeast. I thought it would be a good way to keep an active culture of yeast around in general and get some nice ...
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0 votes
1 answer
89 views

Is there a way to second-rise a wet dough in the same container?

I'm here not questioning that a second rising of a wet dough is necessary. It is, or else you'll get what someone termed "elephant skin". But I am baking a wet dough too frequently to ...
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  • 503
14 votes
3 answers
3k views

What is the relationship (if any) between natto and miso paste?

Just curious. I believe they both come from fermenting of soybeans. So are those completely different processes or is natto simply an earlier product of the same fermenting?
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  • 241
2 votes
1 answer
349 views

How to mix chocolate into flourless ground almond cake?

TL;DR: When should I add melted chocolate to a ground almond cake recipe? Needing a gluten free recipe for cake, I have been using the following ground almond cake recipe as a base for my cakes: ...
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  • 1,077
2 votes
1 answer
81 views

Doctoring cake mix to make it denser

I am being lazy and making a cake from a box mix but I want it to be denser. Would adding more flour or less egg accomplish this?
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  • 2,087
3 votes
1 answer
91 views

What does adding 1 extra egg to quick bread do?

Question: What does adding an extra egg to quick bread batter do? Do I need to add any additional leavening when I do this? Can I add 2 extra eggs and have it rise / bake properly? I make a lot of ...
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  • 31
4 votes
1 answer
184 views

What is the purpose of this microwave platter with outer ring for water?

I recently inherited a platter for use in the microwave. It is made of plastic and has a channel around the perimeter for water. Its markings read: FOR MICROWAVE OVEN ONLY. DO NOT USE WITHOUT FOOD ...
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1 vote
1 answer
137 views

Does bleaching or milling flour remove vitamins?

Does bleaching or milling flour remove vitamins? Is this why some flours are enriched, even non-bleached ones, with, e.g., "niacin, reduced iron, thiamine mononitrate (vitamin B1), riboflavin (...
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