All Questions

0
votes
0answers
6 views

Can I cook a smoked ham at 250 degrees vs 325 and how long at 250

Can I cook a smoked ham at 350 degrees and how long should it take vs 325
8
votes
1answer
84 views

Are these almond cookies likely to be a success if I make them vegan by substituting coconut oil for butter?

I love these cookies from King Arthur Flour for a variety of reasons, including that they're delicious and they only need five ingredients, which I always have in my pantry. I particularly love the ...
0
votes
0answers
8 views

Clotted cream question

I was making clotted cream for the first time and the oven turned off 3 hours before the end of a 12 hour bake so I turned the oven back on and finished cooking it. Is it safe to eat? It looks fine.
6
votes
2answers
264 views

Why did my vegan croissants come out flat?

I tried to make vegan croissants with the following recipe: 120g water 15g wet yeast (I used 7g dried yeast) 250g bread flour 30g sugar 5g salt 50g butter (I used vegan margarine (stork?)) The pic ...
0
votes
0answers
13 views

Does cooking meat affect the use by date? [duplicate]

In a supermarket, meats (chicken, lamb, beef and pork (excluding fish)) have a use by date (I'm ignoring all best before dates for this question). After we cook meat, I have seen advice which ...
15
votes
6answers
20k views

How to substitute eggs in homemade pasta?

I am looking to make pasta at home, but all the classical pasta dough recipes I know of are egg-based. While I have no problem with eating meat and animal products from time to time, I would like to ...
0
votes
1answer
83 views

Will artificial sweeteners work in a coffee syrup recipe?

Here’s the recipe for coffee syrup Ingredients for 1 cup of coffee syrup 2 cups sugar 1 cup strong coffee Directions Mix sugar with the coffee Boil mixture down to the ...
30
votes
16answers
16k views

Best meat replacements for a vegetarian/vegan?

Let's compile a list of vegetarian/vegan meat replacements. Generic replacements: Seitan Tofu Tempeh Quorn Quorn Vegan Alternatives Paneer TVP Commercial fake meats: Tofurky (Roasts, Sausages, ...
-3
votes
1answer
112 views

Latkes variations

What various types of latkes are there? I mean besides the classic potato latke. I mostly curious as to Jewish foods for now.
-4
votes
1answer
140 views

Disney dole whip variants

Does Disney’s dole whip come in flavors besides pineapple? Disney must have had some ideas along those lines.
1
vote
2answers
328 views

Oven setting for pizza

Which Oven setting should I use for making pizza.
1
vote
2answers
44 views

Use of duck fat at the time of cooking?

When I broil breast of duck, I get a significant amount of fat that pools below the duck breast. What can I add to the dish that will soak up that duck fat and benefit from it? The only thing I have ...
2
votes
1answer
37 views

How does vacuum packing affect safe meat storage time?

I recently bought some vacuum-packed pork back ribs, with a sell-by date more than two weeks after I bought it. I don't think I've ever seen a date that far out on meats and I'm not sure how to ...
0
votes
0answers
12 views

How Khazana whole wheat flour be used for homemade bread?

I have a 10lbs bag for Khazana whole wheat flour. Can it be used to make whole wheat bread?
0
votes
1answer
42 views

Making brownies but don't have a hand whisk? Can i substitute with electric mixer?

Hey guys im making brownies but i don't have a whisk. Can i substitute with a electric mixer on low switching on and off occasionally? Would that lead to overbeating the mixture
18
votes
18answers
12k views

Better Scrambled Eggs

I used to add milk to eggs when whipping them, but someone told me that water was better since it evaporated and made the eggs fluffier. I've tried it, and I'm not sure which one works better. Any ...
2
votes
0answers
43 views

Mozzarella problems

Ive tried to make mozzarella a couple of times now and have had the same problem. I heat the milk to 90 then add citric acid and stir gently. The milk then curdles and when I add the rennet the curds ...
1
vote
3answers
75 views

Eggy cake with less egg is dry: what next?

I'm working to a pretty standard recipe for cake (s.r. flour, butter, sugar, egg, flavours, etc), and it comes out too eggy. I can usually make a sponge without faff but to do that I use a different ...
11
votes
8answers
8k views

How to fix grass finished beef that tastes like fish?

I bought a 1/4 grass finished cow (I had a good experience with a 1/2 pig from the same seller, so didnt feel the need to start small). We cooked some ground beef, and it was fine. But the second cut ...
1
vote
5answers
12k views

Can you take a cooked roast and make it tender and moist?

I roasted a top round roast low and slow and it still came out dry and tough. I know that this is a cheaper cut of meat but I was wondering if I put it in the crock pot with gravy or water, could I ...
14
votes
4answers
52k views

What is the difference between French and British cuts of beef?

What is the difference between French and British cuts of beef? I am told they just butcher the animals dfferently. Certainly the cuts don't seem the same. For example is faux fillet really exactly ...
22
votes
5answers
5k views

Why is it faster to reheat something than it is to cook it?

In my experience it takes less time to reheated a cooked item than it is to cook it. This is true for every single different "type" of cooked item I can think of. (Meat, soup, pasta, beans, etc etc). ...
3
votes
2answers
53 views

Why does my home made chilli sauce ferment?

Good day all My lovely wife makes a super sauce with chillies, olive oil, lemon juice, wine vinegar and garlic. Works a treat when we make a jarful for home use and one or two extra ones for friends. ...
6
votes
2answers
8k views

Is there such a thing as pumpernickel flour?

I've recently started making my own bread, and would like to try to make pumpernickel bread. A friend of mine once mentioned that this uses pumpernickel flour, but I'm unable to find this. The recipes ...
1
vote
2answers
131 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
2k views

Consistently getting cannoli shells off their molds easily

When I fry cannoli shells, I find that about a quarter of them -- apparently at random -- stick to their molds so that they are hard or impossible to remove without breaking. The two tactics I use to ...
2
votes
1answer
41 views

Custard surface has tiny pockmarks when I use fruit pulp

I have a custard recipe that I use for creme caramel (milk, eggs, sugar, salt). I have made thousands of creme caramels using this recipe. I use vanilla a lot but also use chocolate, coffee etc. When ...
11
votes
0answers
493 views

Chilli powder in the UK

Today, chilli powder in the UK, as sold by the major supermarkets and the largest independent brand, is a US/Mexican style blend of powdered red chillis with herbs, spices and seasonings such as ...
1
vote
1answer
77 views

How to reproduce the smell of the ocean in cooking?

How might I recreate the smell of the ocean for cooking? I was out today fishing on a Pier in San Francisco and caught both a smelt and crab. The smell of both had that romantic smell of the sea. (I ...
0
votes
0answers
12 views

Beef Bones left in water [duplicate]

I mistakenly left beef bones, neck bones w/ some meat on them, and a few chicken feet, in water and 1/4 cup vinegar in crock pot for 8 hours, room temp but not too warm, 68•, before turning crock pot ...
4
votes
1answer
56 views

Why is spicy food less spicy when it's allowed to cool?

I've noticed over the years that when my food, which was initially very spicy, has cooled down, it doesn't seem as spicy anymore. Why is that?
3
votes
2answers
310 views

Scratched coating in old ice-cream maker: is it safe?

I got an old ice-cream maker at a thrift store (Vitantonio's Gelato Modo II). The bowl has a Teflon coating. There is a chip in the bottom about half the size of a dime, below which there appears to ...
2
votes
0answers
32 views

Is there a risk of botulism when using honey for the first fermentation of kombucha?

I have been reading conflicting statements that there is a risk of botulism when using honey for the first fermentation of kombucha. Some are saying that the acidity of kombucha is too high for ...
1
vote
1answer
179 views

Is this a sneeze guard?

I'm about to start selling my baked goods at a farmers market, and I want to purchase a clear, portable, acrylic sneeze guard - like that: The problem is, I can't find anywhere in the US/Canada ...
1
vote
1answer
10k views

Is it safe to eat butter that have mold on the surface?

I have got a large chunk of butter, with some green molds growing on one surface only, with spots that are 1cm in diameter, and only like 3~4 of them total. the butter itself tastes and smells fine, ...
8
votes
2answers
2k views

How can I roast hominy while minimizing the popping?

I am following this recipe for roasting hominy/posole. Basically, toss with oil and seasoning, bake at 400'F for forty minutes stirring every ten. I am not sure if the recipe intends for popped hominy,...
1
vote
2answers
40 views

Pizza dough dipping in middle during proofing

Yesterday afternoon I made some pizza dough for use on Friday (tomorrow). I mixed in all of the ingredients after blooming the yeast then split the dough into 4 equal parts and placed them in oiled ...
0
votes
1answer
40 views

Washing or rinsing fish and seafood

Do you wash or rinse your fish before cooking it? I usually don't, but I'm not sure whether I'm right or wrong. Well, ok, I guess it's probably unnecessary in most cases but, what if we're making a ...
4
votes
3answers
43k views

What types of rice are appropriate to use in a rice cooker?

I have recently acquired a Zojurushi fuzz logic rice cooker. What I am having difficult to find is the best kind of rice to use with it; I am looking for a good brown and white rice that can go with ...
3
votes
2answers
73 views

Keeping strawberries sweet

I read that giving strawberries a vinegar bath will keep them fresh for up to 2 weeks, but will they be sweet? I haven't tried this yet, but would like to make chocolate covered strawberries for the ...
5
votes
4answers
38k views

American recipe using 'a can of tomato sauce'

I have an American recipe which lists a 'can of tomato sauce' as an ingredient. Does anyone know if this just means chopped tomatoes or is an actual sauce maybe onion, garlic, tomato, seasoning? Do ...
1
vote
0answers
38 views

Reuse marinade for precooked turkey?

I make my own jerky using precooked turkey. I want to know if I can safely reuse the marinade I make up. I have been throwing it out, but would like to reuse it if possible.
-1
votes
1answer
50 views

Baking baguettes

I try to bake baguette. But my oven just on bottom element on bake position. Is that reason why I ruined my baguettes? Please advise me the right way to baking bread.
0
votes
0answers
23 views

Is reserved egg marinade safe to keep for 2-3 days? [duplicate]

I have come across a marinade recipe for chicken. It calls to blend an egg with oil and vinegar and seasonings. The chicken is to be marinated for up to 3 days. The recipe calls to reserve some of ...
3
votes
3answers
3k views

Hot chicken soup takes hours to cool

I made a big pot of a very hot chicken soup. I put it in my small extra fridge at 11 PM, and it was still warm 9 hours later, at 8 AM. Do I need to throw it away?
3
votes
4answers
14k views

How to prepare cockles for cooking?

I collected some cockles from the beach today and would like to try cooking them tomorrow. In the meantime I have soaked the cockles in tap water and I have added some salt into it. I have not put ...
2
votes
0answers
26 views

What is the upper limit of cake pan size before I definitely need a tube cake pan of angel food cake?

I am actually making a giant cupcake and I have a paper mold that is about 6.5 inches and 7 inches high. I am completely familiar with the mechanics of how angel food cakes and chiffons work, I just ...
2
votes
1answer
61 views

What exactly is Korean chili paste, aka 'gochujang'? Is there any way of making it at home?

I have recently started trying out some Korean dishes, some of which use the Korean chili paste, gochujang. However, I can't seem to find this in any of my local supermarkets. What exactly is in ...
0
votes
1answer
71 views

Is a top heat gas grill, capable of 800°C / 1500°F perfect for pizza and sous vide steak?

I am talking about something like this: The biggest problem with home made pizza seems to be the lack of temperature, which dries out the dough. Professional pizza makers bake a pizza for under 2 ...
3
votes
2answers
2k views

What happens if you cook chocolate pudding too long on a double boiler?

I am having some troubles getting my pudding consistency right. The kind of pudding I am trying to make is of just milk, cream, sugar, cocoa and cornstarch. The double boiler I use is a small pot in ...

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