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3
votes
3answers
254 views

Does household ovens ventilate heat to the outdoors?

Imagine I run my oven in the summer for 400F for an hour or two. This produces a great deal of heat. Does this energy get vented to outside of the home once the oven is turned off? Or does the heat ...
2
votes
2answers
45 views

Homemade mozzarella

I'm trying to make mozzarella at home. I'm following this recipe (without citric acid), but I also tried this one (with citric acid), without any result. I think my italian is sufficient for ...
2
votes
3answers
35 views

Can I separate garlic into cloves for storage?

I bought jar for garlic but it can store only two bulbs with most place being wasted. Can I separate bulb into cloves and store them? Or will it significantly shorten the lifespan of garlic?
0
votes
4answers
2k views

Is it normal that cooking time of my pizza is 1 hour in oven with 230 degrees?

I know its wired but i need to keep my pizza for one hour in oven with 230 Celsius degrees to properly cook it but everyone says 20 minutes or less is enough i don't know why it takes so long for me ...
6
votes
5answers
9k views

Reasons for separating eggs in ice cream

There are a lot of recipes requiring the eggs in the ingredients to be separated. And I know that whipping whole eggs cannot foam up as much as just whipping egg whites. But why separate eggs in ...
15
votes
7answers
23k views

Do Pineapples Ripen After They Are Picked

Do pineapples ripen after they are picked? I had alway thought you could leave them on the counter to ripen, however, I recently heard they don't ripen after they are picked.
3
votes
1answer
844 views

Halloween Special: Glow in the dark food

Halloween is just around the corner! Prepare to panic bake as many spooky sweets and tricky treats as you possibly can over the weekend! I'm planning to bake a lemon tart, mainly because the filling ...
0
votes
0answers
27 views

What is this veggie sushi in japan?

I found this photo on the internet. I am going to japan next week. I would like to know what is the veggie on the sushi. I think it looks like some spring onion but would like to be sure.
2
votes
5answers
1k views

Alternative thickener for soups and stews

What thickener will add least calories to soups and stews, producing effects similar to "regular" thickeners? All the ones I know are either pretty high-calorie, or produce results that are quite off "...
0
votes
0answers
9 views

Why is my Nougat Grainy/Sugary and not setting?

I made my Nougat (first time ever) 2 days ago. It's not setting and tastes grainy/sugary - plus now I can't get it out the glass dish which I sprayed.
0
votes
0answers
22 views

Pizza browning agent proportion and flour making

I've been learning how to make pizzas. In the book I follow, for home ovens at 500 F, one needs to add a browning agent in pizzas to bake the pizza well. In 453 grams of flour, he uses 9gm of ...
0
votes
0answers
15 views

Switching out butter for vegetable oil (like canola) instead in caramels

Before I ruin a batch, just hoping to check for ideas - any potential problems with using vegetable oil instead of butter for caramels? I already switched out from heavy cream to butter (making some ...
0
votes
0answers
15 views

Is it safe to eat Vegan Chili left in crockpot on warm overnight? [duplicate]

I cooked my vegan chilli sauce on low for two hours In my crockpot and left it on warm overnight thinking it would taste better the next day having sat longer. Now I’m worried that the warm ...
0
votes
0answers
15 views

gelatine, cream and alcohol combination

Concerning alcohol flavored panna cotta, other questions I found focus more on how to prevent a cream plus alcohol mixture from splitting but they assume one knows the right amount of gelatine for ...
7
votes
5answers
19k views

What can be done with bitter carrots?

I've got a bunch of two week old carrots (kept in the fridge), peeled, and they tasted bitter (raw). Is it normal that carrots turn bitter? Is there a way to prevent it from happening? Will the ...
4
votes
4answers
355 views

Serious buildup outside of cast iron skillet

I recently was given an old family cast iron skillet and noticed that the outside of it had serious buildup. Basically I can take my fingernail and lift several, thick, black pieces off. The inside of ...
0
votes
0answers
40 views

Cooking time for vegetables in plain water versus in a soup

I have consistently observed that a given vegetable simmering in a soup (that is, with multiple other vegetables and herbs, and usually salted) takes five to ten times longer to get soft than when the ...
0
votes
1answer
87 views

Why does tallow taste overpoweringly different from saturated fat from the same animal?

I enjoy the fat(saturated) that comes out of meat and chicken so decided to try tallow(the fat from suet that the butchers usually discard) and add more of it to my my curries. However I noticed that ...
0
votes
2answers
54 views

What is the minimum time home baked bread should be left to cool before eating?

I realise that a freshly baked loaf will need some time to rest to allow the starch to "set", otherwise the bread may not be the right consistency. (Why should I let bread cool before slicing and ...
20
votes
3answers
15k views

What is the butter for in a jam recipe?

I made plum jam at the weekend. The recipe I had (from my Good Housekeeping cookbook) wanted me to simmer the plums in water, add sugar and a knob of butter, then boil until a set was reached. I ...
-2
votes
0answers
27 views

What's the cheapest salt available in Canada for washing bivalves? [on hold]

I clearly don't need, and I'm wasting money buying, Iodized salt just to wash clams and mussels, but I can't find any salt without Iodine in Toronto, Canada. I've been buying Windsor Iodized Table ...
1
vote
1answer
49 views

Are all these ingredients edible?

I'm cooking a Chinese soup base kit that I found in my local Asian supermarket (an amazing place!) But I'm not familiar with the ingredients. As some of them look strange and 'woody' I wanted to check ...
29
votes
8answers
401k views

What does “bring to a simmer” mean?

First, a confession: I work in software, so I'm probably paying way too much attention to the state of liquid that is "a simmer". That written, I love to cook, and no recipe direction gives me more ...
1
vote
4answers
48k views

Is a black coating dangerous when cooking on cast iron?

A lot of times when I use my cast iron pan, I'll sometimes get some "black stuff" which I assume is gristle on my food. It doesn't taste bad, it's not a "TON" - I'm assuming it's a combo of burnt+...
1
vote
2answers
129 views

Collapsing bread

The last two attempts at my sourdough have resulted in flat bread...I mixed the dough, let it proof for the 12-18 hours. Then when I went to shape it for the final proof, it became much more moist and ...
0
votes
2answers
61 views

Can I ferment blanched cabbage?

I've blanched some cabbage and I wonder if I can ferment it in order to have sauerkraut. Will it work? Will it be safe?
10
votes
10answers
326k views

Are there any substitutes for Shortening?

I was specifically thinking about the Crisco shortening that is used in baking.
0
votes
0answers
27 views

How to make caramels grainy on purpose? [duplicate]

I want my caramel to turn out grainy. Years ago, there was a store that sold "Grain Caramels". They were delicious and I would like to know how to make them. What makes caramels grainy instead of ...
3
votes
2answers
66 views

Yoghurt making : effects of temperature and duration

As I am fairly new to making yoghurt at home I would like to understand the effects that temperatures and time have on the end product in both the initial heating/cooling step and the fermentation ...
-1
votes
3answers
334 views

Is Apple Cinnamon Oats an Indian recipe?

Is Apple Cinnamon Oats an Indian recipe? If not then are there any variations how it is prepared elsewhere in the world?
2
votes
2answers
128 views

Is there a Welsh recipe called cacan menyn?

In the Wikipedia article about the Breton delicacy Kouign-amann, there is the following statement: The Welsh equivalent is the etymologically identical cacan menyn, literally 'cake (of) butter'. ...
0
votes
1answer
109 views

What is the typical composition of English Breakfast tea?

"English Breakfast" tea usually combines blends from Assam, Ceylon, and Kenya. Typically what proportions of these three teas are used? Edit: I have been asked to edit to explain why the answers to ...
1
vote
3answers
2k views

How long should I let my tea cool before adding unpasteurized honey to it?

I like having my tea with honey. I always buy unpasteurized honey rather than pasteurized honey, to benefit from the healthful enzymes it contains that are destroyed by the pasteurization process. I ...
2
votes
3answers
97 views

Can you add seasoning halfway through cooking with sous vide

I plan to cook a brisket for 48+ hours. However I ordered some liquid smoke online and it wont arrive until the next day. I cant wait for it to arrive or I will not have enough time to finish the ...
14
votes
6answers
21k views

How important is RPM in a blender?

I'm looking at getting a new blender, basically the main things I want to be able to do with it are make curry pastes, ultra smooth restaurant quality purees and soups and grind small amounts of ...
0
votes
0answers
15 views

Uncooked Pork roast left in cool car 2 hours. Still safe? [duplicate]

Likely already answered somewhere, but messages are different and confusing. I bought two pork loins, prepacked and left the grocery store. On the way home, stopped to talk to neighbor, and totally ...
1
vote
3answers
155 views

How do you make popcorn in a microwave oven using “normal” popcorn?

Just saw this question and it motivated me to write a quick HOWTO for making popcorn in a microwave oven using normal popcorn.
3
votes
1answer
237 views

Clotted cream broke in the fridge

Yesterday, I purchased a package of Kaymak (the Turkish version of Devonshire clotted cream). Normally, it would act just like clotted cream. It was in the fridge when I purchased it and looked fine. ...
5
votes
4answers
33k views

Is it safe to eat off of partially tarnished silver?

My wife and I were visiting some friends who were recently married and had received heirloom silver as a wedding present. It was obvious it had been recently polished, but some of the pieces still ...
6
votes
4answers
25k views

How to find a good sweet potato fry cutter?

I am looking to make my own sweet potato fries, however sweet potatoes are harder to cut than regular potatoes. Even more expensive cutters such as the Nemco N554503 fry cutter are not recommended ...
4
votes
1answer
212 views

Why do Irish & British sausages have soft casings?

Growing up in Ireland has given me a certain expectation about how a sausage should taste. Travelling the world however, has taught me not only that most Irish and British sausages tend to have softer ...
0
votes
1answer
46 views

Omelette stuck to pot on low fire with extra virgin olive oil [duplicate]

I've tried to cook an egg with some oil underneath on low fire, trying to make an omelette, but the egg still got stuck and when I turned it over a plate it collapsed apart. It was just some egg and ...
3
votes
1answer
64 views

Is There A Better Way Than Straining To Clarify Lard and Tallow?

The usual method to clarify lard or tallow is to strain out the larger particles and then boil in water. The fat rises to the top and when cold can be removed and is fairly pure. But sometimes the ...
0
votes
2answers
73 views

Washing Up After Poultry Use

In a bakery kitchen should the pans used to hold the raw chicken be washed before placing more raw chicken in those same pans? Especially if there are hours between usage.
6
votes
2answers
2k views

Stained Knife Blade

My wife recently bought a new Japanese knife. The first time she used it was to cut chinese preserved vegetable. She put the knife to one side while doing something else and forgot to wash it for ...
-6
votes
1answer
82 views

Is it OK to heat ground flaxseed to boiling temperatures? [on hold]

Can ground flaxseed be added to boiling water? (Flaxseed oil oxidizes very quickly, when exposed to air and temperature) Looking ONLY for reliable sources: scientists and such.
0
votes
0answers
22 views

Seasoning carbon steel wok [duplicate]

Can a new unseasoned carbon steel wok be seasoned after one use (used it for steaming)? It now has some rust on it. Can it be salvaged?
2
votes
2answers
6k views

Margarine in place of shortening

According to the Wikipedia article on shortening, it seems as though margarine is considered shortening. Has anyone substituted margarine for shortening in any recipes, and can you report your ...
-1
votes
1answer
63 views

Wok seasoning.. Again

Hi so after removing old seasoning on my wok with vinegar baking powder and a lot of scrubbing, i tried to season it again. But i could not get any good results ( https://imgur.com/gallery/9xHfndA ) ...
7
votes
7answers
65k views

How can I cook 1/2 a cup of rice?

Almost every time I make rice, I make it for just me and my partner. We've found that the right amount for us is 1/2 a cup (125mL, a regular cup not a rice cooker cup) of uncooked basmati rice. I make ...

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