All Questions

5
votes
3answers
1k views

Ground beef at home and food safety

Is there any benefits to grinding meat at home regarding safety? From my understanding, the reason a cut of meat can be cooked rare is that the outside ,which may be contaminated, gets cooked fully. ...
4
votes
2answers
40 views

Substituting meyer lemons for sour oranges

Many Cuban recipes use the juice of sour oranges as an ingredient, such as mojo sauce. Unfortunately, sour oranges are hard to find in the Western USA. The standard substitutions offered include, ...
3
votes
2answers
61 views

Is there a machine for thick shredded carrots for home use (not grated)?

You can get shredded carrots at a salad bar, and I buy bags of pre-shredded carrots at the supermarket. I want to make these at home with a machine but haven't found one. When you use a food processor,...
15
votes
4answers
32k views

How to know when to stop churning ice cream?

I've got a simple Cuisinart home churn, the kind that uses a frozen bowl rather than a compressor. On a couple of occasions, I'm pretty sure I've overchurned the mix, because it seems to leave a ...
-1
votes
2answers
124 views

How many degrees Celsius of inaccuracy should a thermometer have?

I have sent an enquiry one week ago about why a digital thermometer seems to have bigger temperature difference, as comparing to the other more accurate thermometer than before. However one of ...
0
votes
2answers
51 views

Can't find frozen cranberries anywhere. Can I use fresh instead in my cake recipe?

I can't find frozen cranberries anywhere. How can I substitute fresh cranberries for frozen? Do I chop them up and add sugar? Do frozen cranberries have added sugar in them? My cake recipe asks ...
1
vote
2answers
27 views

Puff pastry chocolate tart?

I've got some remaining puff pastry left over (1 sheet, store bought, frozen). I have seen recipes online for puff pastry chocolate tarts, like here https://www.allrecipes.com/recipe/76952/rich-...
0
votes
0answers
14 views

How to make crescent rolls soft and fluffy?

I have tried a couple of times to make my crescent rolls light, soft, and fluffy, but I have not managed to achieve that yet. They turn out a bit too heavy. My guess is that the dough is too sticky, ...
4
votes
5answers
10k views

Does Splenda caramelize?

Hey y'all - do any of you know if splenda caramelizes and melts like regular sugar? My parents are doing a low-carb, low-sugar diet and I'd love to surprise them with some diet-friendly hard candies. ...
7
votes
7answers
18k views

Is it safe to eat a lump of Jamon that grew some mold?

A lump of Jamon in my fridge grew some white mold. Is it safe to eat if I scrape all the mold away? Edit: this is white mold, of the sort that grows on Camambert cheese, or so it appears. Not green ...
6
votes
3answers
1k views

Non-Coffee Espresso Powder subsitute

I see Espresso Powder frequently in chocolate-based baking recipes. I've done some searching here (and elsewhere online) for potential substitutes, but have only been able to find other coffee-based ...
10
votes
10answers
4k views

How to pound chicken breasts without a meat tenderizer?

I do not have a meat tenderizor. I want to fry my chicken breasts but need to pound out the meat. What can I use instead?
2
votes
1answer
101 views

Why is the pasta often cooked in the sauce in al'arrabiata recipes?

I looked up some recipes for pasta al'arrabiata, and one part I find a bit confusing is that most of them finish cooking the pasta in the sauce. So you cook the pasta separately until it's almost done,...
3
votes
1answer
175 views

Should I buy more expensive oats?

Whenever I buy oats I go to buy oats I'm always left wondering if the higher price could result in a better product. I auspect it could be that a higher price just means an expensive cardboard box or ...
0
votes
0answers
65 views

I refrigerated fresh baked chocolate chip cookies over night. Will they recover?

I refrigerated 6 dozen fresh baked chocolate chip cookies over night, then discovered that baked cookies should not be refrigerated. They are at room temp now, but my question is, will they recover?
5
votes
2answers
59 views

How to get uniform sized biscotti?

I follow this recipe to make biscotti and replace 1 egg with 50 gms of butter. So I end up adding 2 eggs and 50 gms of butter.It is always incredibly yummy but I have 2 issues and would be great if I ...
5
votes
4answers
4k views

Does flax seed lose its nutritional properties after it's ground up?

I am from Santiago, Chile. Here, there's a rumour that smashed (ground) flax seed loses its properties in around 4 hours. Do you know anything about this? Basically, the rumors say that the flax seed ...
0
votes
1answer
217 views

In the light of the confirmed case of BSE in Scotland, is it safe to eat beef?

There have been a number of recent news reports of a case of BSE (Bovine Spongiform Encephalopathy, or 'mad cow disease') being confirmed in Scotland. I was wondering if there are any potential risks ...
4
votes
2answers
14k views

Will freezing affect the quality of a dry-aged steak?

I'm used to buying moderately-priced meat from the supermarket, with which I can generally never tell the difference between fresh and frozen - it's maybe a little tougher after freezing but that's ...
5
votes
8answers
75k views

Non-alcoholic substitute for brandy?

I have a cake that calls for 4 Tablespoons of brandy. I don't have any brandy in the house, nor any kind of liquor at all (besides maybe red wine vinegar which doesn't help much). Is there anything I ...
4
votes
4answers
280 views

My Russian Teacakes are too crumbly

I am making Russian Teacakes. They have been refrigerated per the recipe for approximately 4 hours. I cannot roll the Teacakes into balls as the dough is too crumbly. Help!
3
votes
1answer
71 views

How to make Brie En Croute less rich/cheesy?

I prepared Brie En Croute using 1/2 of a 16.9oz/480g round of Brie and a single layer of frozen puff pastry dough. I also added a few dollops of apricot preserves inside. When wrapped, the pastry ...
1
vote
3answers
2k views

Problem with “No Bake Cookies”

We have made the standard type of these for years, using a recipe similar to this one 3-Minute No-Bake Cookies. A problem we have sometimes is that the sugar will not set (I think). The cookie should ...
1
vote
1answer
35 views

Canning Chili Sauce

I'm going to have a very large crop of Thai chilis this year. I'd like to make a large batch of sweet chili sauce. Can this be canned like you would jelly or jam so that it's shelf stable?
0
votes
0answers
18 views

Moist brown sugar [duplicate]

Brown sugar stored in damp workshop and now is very moist. Is it still good or do i toss it...i have about 50 boxes..how to dry it out if good? Have pulled some, and dried, but other boxes are ...
6
votes
2answers
15k views

Why do US chicken taste “gamey”/rancid in no time despite proper storage?

I am a new member. We are relatively new to the US, moved here 8 years ago, originally from Asia. I've purchased the chicken brands Foster Farms, Costco/Kirkland, Save Mart, Safeway, and more, but no ...
0
votes
1answer
41 views

I want to make normal sandwich bread. What's the yeast called in an Italian supermarket?

I'm going crazy because Lievito Madre won't raise (half whole grain / half white wheat 00) my dough. Which yeast should I buy in Italy to finish with normal sandwich bread?
2
votes
2answers
92 views

Why do sungold kiwis never sting the tongue, while green kiwis can?

I've been buying ripe sungold kiwis (from New Zealand) and green kiwis (from Italy) for at least 5 years, and have noticed that sungolds never sting, while the green ones sometimes do. Why? Are they ...
1
vote
3answers
81 views

How to make wafer paper?

I would like to make wafer paper like it is used as basis for some Christmas cookies or as used in church (oblates). This seems to be too basic to be mentioned in usual recipes. Internet search ...
13
votes
2answers
4k views

How long could a meat-based broth be held safely near 180F/82C?

This question is the flip-side of the commonly asked food temperature safety concerns. I'd like to know, if a meat-based soup stock (chicken/pork/beef/etc) were to be held constantly at a safe hot ...
3
votes
5answers
29k views

What hot sauce should I use for Buffalo wings sauce?

After watching "The Wing and I" in Good Eats and being the one that always ordered Buffalo wings (I no longer live in the US), I decide to give it a try. The recipe for the sauce is: butter garlic ...
0
votes
2answers
30 views

How to stabilize soft nougat?

Which ways to stabilize soft nougat do you know? By stabilize I mean making it less sticky and preventing it from creeping. I emphasise, that I don't want to add nut flower into nougat, or make it ...
2
votes
5answers
78 views

Cutting windows into a premade gingerbread

We have a gingerbread kit that we would like to add windows. What is the best way to cut into the hard gingerbread without breaking?
1
vote
2answers
86 views

Do I use half as much “double concentrated” tomato paste?

I have a tube of tomato paste that is "double concentrated" (brand is "Cento"). Do you use half as much as a recipe calls for, or is this a case where all tomato paste has been "double concentrated" ...
12
votes
2answers
2k views

How to tell if preserved chillis are still good?

I grew dozens more chillis than I was able to use this year so rather than throw them away I preserved them in a mason jar. I didn't have a lot of time to do it so I looked online and an article (...
2
votes
1answer
49 views

Reheating Falafel without drying them out

I'm planning to make falafel for lunch break for my colleagues, but I have to prepare them the evening before eating them. The only kitchen appliances available to reheat them are a microwave and an ...
3
votes
1answer
75 views

How to efficiently separate bad from good pomegranate arils?

I've read about various techniques to get arils out of a pomegranate, including from this StackExchange site ( e.g. how to peel a pomegranate efficiently? ), but a problem that continues to vex me is ...
6
votes
5answers
58k views

When using puff pastry in the base of a savoury pie, do you need to blind bake it?

I am making a chicken pie. I've made it before with just a pastry shell on top but I'd like to line the dish with pastry this time. Will I need to blind bake the base of my pastry first? Is it then ...
4
votes
3answers
4k views

Why doesn't acacia honey crystallize?

Acacia honey is made from the flowers of the acacia (aka locust) tree. It is very light colored, and it is reputed to never crystallize. Certainly none of the acacia honey I've had in the house has ...
2
votes
1answer
52 views

Can I saute in one pan and bake in another?

Usually I saute my chicken then put the pan in the oven to finish cooking. But I need to make more than my one oven safe pan will hold. Can I saute in a few pans and then transfer all the chicken into ...
0
votes
1answer
54 views

Season rice in Zojirushi

I have a fancy new Zojirushi cooker and am trying to figure out the best way to make rice. I didn't see anything in the manual referring to salt, or any seasoning at all (except for the 'mixed' ...
6
votes
4answers
17k views

Is it safe to leave a broth simmering overnight on an electric stove?

I am trying to cook bone broth in a pot on an electric stove like this one and it needs to simmer for at least a day (so the stove is set to a low temperature). Is it safe to leave the stove ...
13
votes
15answers
21k views

Can I boil milk unattended (and still keep the pan clean)?

Many recipes call for first bringing milk up to boil. I normally boil 1 quart (1 litre) of milk in a 3-quart stainless steel heavy bottomed pan: use low heat keep scraping the bottom of the pan ...
0
votes
1answer
33 views

Substitution for marjoram in beef birria [duplicate]

What can you use in place of marjoram when cooking beef birria?
4
votes
1answer
95 views

Clear soup with snow globe flakes

I've been searching for years to no avail for a clear cauliflower and blue cheese broth soup. It looks like those Snow Globes, the one's you shake. The cauliflower snows in the dish each mouthful. I ...
7
votes
5answers
20k views

Is there an edible, vegetarian substitute for sausage casings?

My research(basically wikipedia) shows that natural sausage casing is made from a layer from the intestines of animals such as sheep and cows. The alternative to natural casings are artificial casings....
1
vote
1answer
38 views

Seedless blueberry jam - consistency

I was trying to customise blueberry jam for a friend who did not like the jam with the entire fruit in it. So I had to filter out the seeds and skin. But the consistency is always a bit runny. I use ...
7
votes
4answers
39k views

How do I recognize whether a Gorgonzola has gone bad?

Is there any way to know when moldy cheese (in my case, Gorgonzola) is no longer good to eat, without trying it? Mine is about three weeks old and I really can't tell any difference.
1
vote
3answers
56 views

Slow down evaporation when cooking

Does water evaporate faster when rolling boil with a lid or simmer without a lid? If I use a certain stove plate with a certain sauce pan set to its lowest setting it will cause the water to roll boil ...
0
votes
0answers
37 views

How long is it safe to leave soda and beer in the freezer? [duplicate]

I've been looking around the internet and it seems hard to find a solid answer to this question. How long can I leave a soda or beer in the freezer before they become slushy or explode? Thanks!

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