12
votes
5answers
29k views

Sticky and unmanagable sourdough

I've recently started a sourdough starter culture (using equal parts water and spelt flour) and have used it in a sourdough bread recipe I got from the Telegraph. I've halved the recipe in the article ...
19
votes
3answers
34k views

What makes store brand mayo white?

So, I've finally accomplished making mayo. But it has a yellowish hue to it, obviously this is the case because of the egg yolks. My question is this: Why is store mayo white? What makes it white? ...
0
votes
1answer
34 views

preservative to use in falafel sauce

I have falafel sauce made of: dried red hot pepper fresh red bell pepper onion garlic lemon salt black pepper I want to sell this product in glass bottles or plastic containers. What kind of ...
0
votes
2answers
12 views

What property does rice flour add to a shortbread recipe?

I bought a book with recipes for shortbread as I wanted to try making my own shortbread. However, most unusually (given its general availability in shops), many of the recipes call for rice flour in ...
11
votes
1answer
224 views
+150

How to ensure quality control when cooking with or eating crickets?

Eating crickets seems to be a growing trend in the USA. I am quite familiar with beef, chicken, fish and their internal temperatures when cooking. I also understand that you don't need to cook ...
1
vote
1answer
55 views

Picking through dried beans - many discoloured ones - moldy?

I was picking through some dried white beans and found a lot of discoloured ones, way more than usual. They smell fine. Does this mean that they are old (best before date is a long way away) or just ...
3
votes
1answer
44 views

Gluten free gumbo

I'd like to make a gluten free gumbo for some friends. Is it possible to make a dark roux with the right flavor with rice flour? Any other suggestions? I'd like something point and shoot, as I dont ...
1
vote
1answer
66 views

How to remove onions smell from hands?

Why does the smell of onions linger on your hands long after you have been cutting them? Even after washing your hands.
0
votes
2answers
33 views

Can I substitute powdered sugar or another for granulated in a cake recipe?

Ran out of granulated sugar for a cake recipe. Will XXX sugar or another be a good sub? I have brown, turbinado, splenda.... Thanks!
0
votes
1answer
37 views

What is the difference in TASTE between stock and broth? [duplicate]

I am under the impression that stock should not really taste like anything. It should smell nice and have a flavorful aroma, but the taste should be very neutral. The idea is that when you add stock ...
2
votes
2answers
72 views

How can I prevent mold from growing on the surface of my sauerkraut brine?

Related My sauerkraut has mold covering the surface, is it ok? -- but this asks if it's ok, I am thinking it's not OK and want to prevent it from growing at all. Usual setup: 3 heads of cabbage, ...
3
votes
7answers
26k views

Ramen with Egg :: Screwed Up Something

I was using some variant Veg. Ramen Noodles (The one with the noodle brick and the TasteMaker) and wished to add some "real" protein in the form of egg. I cooked the Ramen as follows: I got the ...
23
votes
5answers
7k views

Should pasta be started in cold or boiling water?

There are two main methods, either putting the strands into water already at boiling point, or putting them in cold water and then putting on the heat. Which method is the best to cook pasta? Does ...
15
votes
3answers
4k views

How does the carrot in deep fryer trick work?

So I just heard about putting a carrot in the deep fryer so as to pick up the burnt junk and keep the oil clean for longer. I tried it. It works! Now I'm wondering how it works, and what other veggies ...
6
votes
3answers
30k views

French Fries: Why soak in cold water, and if so, why a long time

I have heard that, to get crispy french fries, I need to get rid of the excess starch on the surface of potatoes after cutting them. But that can't be the reason, really, because starch is actually ...
14
votes
3answers
24k views

What does it mean when dough is referred to as “short”?

I saw this term pop up in a quiche recipe concerning the crust - How can you tell if the problem is too little/too much shortening, or too little/too much liquid? If it's out of proportion, can it be "...
7
votes
2answers
3k views

What happened to my soaked almonds?

I bought some packed almonds and soaked them in water for about 24 hours. I then removed the water with a sieve, cleaned the bowl and put the almonds back. I covered the bowl with a paper towel and ...
162
votes
4answers
57k views

Translating cooking terms between US / UK / AU / CA / NZ

This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc. Please note that ...
0
votes
0answers
21 views

How can I cut onions without tearing? [duplicate]

Onions are good addition to many dishes for delicious taste, but cutting them can be frustrated when they make you "tears" all the time in your eyes. Does anyone know any tricks or tips to minimize ...
1
vote
4answers
145 views

Why does Anova sous vide tell me to cook salmon to unsafe temperatures

I started using the Anova Sous Vide as a means to cook more meals at home and so far I really like it. I wanted to try out some salmon so I did it with olive oil and tyme in a sealable bag using the ...
2
votes
1answer
311 views

Fermentation. Can you ferment tomatoes in the fermenting crock with water seal?

Going all the way, fermenting everything... 😉 Can tomatoes be fermented in fermentation crock?
8
votes
3answers
69k views

How to cook cod?

I'm laughing. I've been looking at codfish recipes for about five minutes now and I can make neither heads nor tails from it. Some recipes claim you should cook for 5 minutes, other for one hour. ...
0
votes
1answer
41 views

When should or shouldn't you use pasta water? [duplicate]

Every sauced pasta dish recipe I ever read calls for using the water in which the pasta was cooked for the purpose of thickening the sauce, as the water contains a lot of starch which helps the pasta ...
1
vote
3answers
60 views

How do I strain ginger powder to make ginger tea?

I was thinking maybe a coffee filter would work, but then it might not have enough time to fully brew the ginger. I don't know what other ways to filter are good. The powder is very fine-grained, and ...
3
votes
3answers
2k views

How do I dissolve chunky powder completely in milk?

I am talking especially about Cadbury Bournvita. That powder has tiny and somewhat hard chunks in it which don't get dissolved easily. How do dissolve it completely in milk?
5
votes
2answers
51k views

Can I put a disposable aluminum pan directly over a burner?

If I need to melt margarine on the stove and have no pots or pans available, can I melt it in a thin disposable aluminum pan directly on the burner (on a low flame), or will the pan burn/melt?
1
vote
3answers
106 views

Not feeding sourdough starter enough?

I'm new to the whole baking thing, so I'm learning as I go along. In that regard, there may be a host of things wrong with my bread baking process, but I'm mostly curious at this point about my ...
0
votes
1answer
493 views

Oven temps for cooking in enameled dutch oven

What is the temperature needed to bake 1.5 lb boneless pork chops with 2 potatoes and mushrooms in an enameled dutch oven and for how long?
1
vote
0answers
24 views

Can you eat Ganoderma Applanatum after using it as a tea? [on hold]

I've read in several places you want to eat as well as drink mushroom powders in order to get the full benefit of the mushroom. Can I eat the left overs of Ganoderma Applanatum (artist conk) for all ...
0
votes
1answer
59 views

How to use meat from bones when making stock

The scenario is that I am starting with very meaty chicken bones/carcass. I want to get the most out of my bones. I know that stock does not usually need very meaty bones, but doesn't suffer from it ...
3
votes
2answers
116 views

What is a reliable source for the caffeine content in tea?

If you do a quick google search for "Tea caffeine content" you may get varied results anywhere from 20mg up to 45 for black tea. I wonder: Where do all these numbers come from? Are they estimations? ...
1
vote
2answers
229 views

Badly burned hand on pan sitting on unlit burner

Can a pilot light on a commercial stove cause a thin aluminium pan to get so hot it causes a palm burn bad enough to blister? The pan was moved for cleaning and was on the unlit burner for about 15-20 ...
3
votes
2answers
131 views

Is there a good reason not to add crushed tomatoes to chicken soup?

Is there a good reason not to add crushed tomatoes to chicken soup? I am new at cooking soup, but I think tomatoes taste good and that's why I want to add them. But I've also had garlic bread just ...
-1
votes
0answers
20 views

How to keep berries fresh for longer? [duplicate]

I just bought fresh strawberries. How do i keep these berries fresh longer.Do strawberries need to be refrigerated?if yes, than how do these barriers remain fresh in refrigerator?
2
votes
1answer
47 views

Is skyr supposed to be fat free?

I’ve noticed a couple of brands of skyr popping up on store shelves but they’re all fat-free. I’ve had some and it’s not bad, but as someone who eats 6% yogurt I definitely found it lacking a certain ...
6
votes
4answers
18k views

What is the way to make a powder of red chilies?

I purchase green chilies and in some days many of them turn red. Can I use my mixer-grinder to grind them into a powder, or is there some other way? Do I have to roast the peppers before grinding? ...
9
votes
3answers
7k views

How to prevent Orecchiette from sticking to each other while cooking? How to separate in water?

This shape of pasta easily nests inside each other. A lot of times if you just pour it directly from the bag/box into boiling water, you will get stacks of them together. Once they are cooking this ...
1
vote
0answers
30 views

Aging cheese contaminates levain

I took my levain from the fridge, fed it and put it in the counter, besides a cheese which is aging. The levain pot had no lid and the cheese has a cloth mesh over it. One day later the levain did not ...
5
votes
1answer
134 views

Does teff flour destroy gluten, and what do do about it?

I like to add various different types of flour to bread when baking for sake of variety: Amaranth, Chickpea, Teff, Corn, Sorghum, etc. These all worked fine when I was using a bread machine. Now I ...
1
vote
1answer
43 views

Educated ways to simplify/substitute recipes

Sometimes I do not have enough time and miss out parts either substitute ingridients. My observation is that sometimes it's quite okay and sometimes awful because of unexpected pairings in the food ...
1
vote
1answer
37 views

I waited two hours before starting my slow-cooker. Will the food be safe to eat? [duplicate]

What I did: I browned some beef cubes and put them in the slow-cooker. I then added some spices (a lot of spices), tomato juice, olive oil and vinegar. For all kinds of reason, I waited a total of ...
0
votes
1answer
11 views

Pie Filling temperature [duplicate]

I made a large batch of strawberry rhubarb pie filling and apple pie filling. How long can it sit out on the counter and at what temperature has it spoiled?
1
vote
1answer
29 views

cooking time and cooking temperature

The recipe calls for my food to bake for 35 minutes at 425 degrees F, But if I have another dish baking at 325 degrees F, how long should I bake the first dish at the lower temperature so it will turn ...
1
vote
0answers
54 views

Help to identify this side dish: eggplant with mint and.. Yoghurt? [on hold]

Once I ate great food, eggplant baked with mint and.. Yoghurt? What is this?
1
vote
1answer
51 views

Help with raw shrimp color

I bought raw, red Argentina shrimp. In the fridge, I noticed the legs looked like they turned blackish-blue. Does this mean they went bad?
2
votes
2answers
91 views

Which method to use when making fruit powders?

Searching online I found a lot of videos/ articles about making fruit powders, some of them dried the fruit itself then ground it. While other juiced the fruit, then ground it. I am wondering which ...
10
votes
2answers
2k views

Flour contaminated by raw pork juices

The pack of pork I bought was leaky, and some of the juices soaked into a pack of flour. I'm wondering whether the flour is still safe to cook with. What I'm thinking: The flour will be baked before ...
0
votes
1answer
39 views

How long can I keep peanut powder?

I like putting peanut flavor in my sauces and wanted to make a big batch of crushed and pulverized peanuts. I was wondering how long I could keep these, before they went bad.
2
votes
2answers
76 views

Why do my cake gets hard after baking?

When trying to make marble cake, I guess I used the ingredients with correct proportion but when I take cake out, I found the cake hard. Following is the recipe I followed: 2 cups all-purpose flour,...
8
votes
5answers
11k views

What can I safely put between my cast iron skillet and induction glass top stove to prevent scratches?

I moved into a new flat and it comes with a brand-new induction glass top stove. Unfortunately, it seems like the glass rather easily scratches: There is already a visible scratch in it (likely caused ...

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