All Questions

3
votes
2answers
61 views

Keeping fondue warm

It’s chilly out. Fondue time! I have no problem making fondue, but keeping it warm for my guests has presented a little bit of a problem. My proposed solution is to scoop the fondue into an enameled ...
4
votes
2answers
127 views

Chiffon cake constantly has an unfilled bottom

Not sure why this keeps happening. I read that mixing the yolks is critical and I mix until the color becomes whiter. In the oven it grows very tall roughly 20 minutes after start, but starts ...
0
votes
0answers
26 views

Taco Bar seasoning

If I have 30 lbs of meat; 2 tsp./6 servings of taco seasoning; how much should I use for the meat? Also, if I have 10 lbs. of (Vegetarian) refried beans, how much seasoning per lb?
1
vote
1answer
41 views

No Butter Sous Vide: What did they mean by this?

I just watched an experiment on youtube, where they compare 2 steaks, side by side, the first one with added butter during sous vide (as many people do), the second one without butter. It seems the ...
4
votes
2answers
20k views

Is it better to fry or grill a steak?

Whenever I cook steak at home I usually grill it, but is this as good as frying? I have usually grilled so it is not cooking in the juices and I thought might be healthier, but have been told that ...
20
votes
3answers
23k views

Garlic turning green?

When I try to make garlic bread or, in general, something where the garlic is not in a liquid, it sometimes turns green while cooking! It's worth noting that the taste doesn't seem to really be "off", ...
0
votes
0answers
18 views

A part of chicken wings tasted raw and was rubbery can germs be on it [on hold]

I bought chicken wings from a take away restaurant and it tasted fine except that a little part near bone tasted raw and another small portion was little difficult to remove from bone though it was ...
3
votes
1answer
163 views

What is the name and preparation style of this type of tofu?

I am looking for the name of and the preparation style of a type of "shredded tofu" found in Vietnamese vegetarian style garden/spring rolls. This is the style of roll I am talking about. Shredded ...
2
votes
4answers
3k views

I am unable to eat tomatoes. What can I use instead, especially in soups?

My digestion doesn't like tomatoes, and all the soup recipes I like call for them. Is there anything I could substitute?
9
votes
5answers
49k views

How do I get seasoning to stick to home-popped popcorn?

I've been popping my own corn and I want to season it with salt, but when I sprinkle it over the popcorn it just ends up at the bottom of the bowl without taking to the popcorn. How could I get the ...
0
votes
1answer
32 views

How many dried herbs are mixed with a kilo of tomato sauce?

How many tablespoon of dried oregano should be placed for a kilo of tomato sauce for my spaghetti sauce? Please answer my question.
8
votes
4answers
17k views

How to brownies from a box/mix with a flaky top?

I buy and make box brownies all the time, but the top crust always ends up looking more like the topping of a cake, rather than the flaky top shown in the picture on the box. It's pretty easy to ...
1
vote
2answers
89 views

Is it possible to (safely) make dry instant rice?

For lightweight camping food it would be nice to have rice that cooks quickly without using much stove fuel. Dried instant rice is available (example) but has some downsides: The flavours aren't ...
0
votes
1answer
86 views

Could someone please clarify whether the following things make sense while cooking chicken biryani?

I've trying multiple iterations to cook chicken biryani like how the restaurants do it. However, after going over various recipes online and trying them out, I'm starting to wonder whether the ...
-1
votes
3answers
2k views

Problem with bread taste and smell

Recently we've noticed a horrible smell coming from our bread. All the bread we have purchased , including hot dog and hamburger buns, have all not just smelled of a moldy, wet, rotton smell but also ...
12
votes
11answers
79k views

How do I keep my enchiladas from getting soggy when they cook?

I love enchiladas. I almost always order them at a Mexican restaurant. I've made them at home a few times with a recipe that's delicious, but it's not the same as what I'm getting at a restaurant. The ...
0
votes
3answers
145 views

What substitutes work with a capsaicin allergy?

I recently found out that I'm allergic to capsaicin, so that means no spicy Mexican food, which I love. Are there any substitutions that I can use? I can have black pepper, but too much black pepper ...
0
votes
3answers
92 views

How can I mellow the taste of this goat cheese

Two days ago, I bought a goat cheese. It looked white and rectangular, it didn't had a particular name, and because it was in plastic I couldn't smell it. I got home, opened it, and wrapped it in ...
1
vote
1answer
67 views

Does abalone have any unique nutritional value that justifies its lofty prices?

I read that wild abalone's illegal to sell and unsustainable, but abalone is still expensive to farm as they grow slowly and the algae and kelp for their diet are expensive. I read https://...
1
vote
0answers
33 views

Turkey Dinners For A Group of 140 People

I am cooking turkey dinner for 140 people at our church. My meal consist of turkey, stuffing balls, mashed potatoes & gravy, green beans, noodles in gravy, and cole slaw. I am not sure of the ...
8
votes
6answers
91k views

How much tea is ideal out of one tea bag?

My mother regularly uses 1 tea bag for two cups or 2 tea bags for a teapot. I've read on several sites that one tea bag is ideal for one cup. So, how much should I get from a tea bag? Also, is the ...
5
votes
7answers
20k views

Does a double walled glass mug really keep the liquid warm?

I saw some double walled glass mugs like this one and I am wondering if that really works in keeping the liquid warm. If not, is it just for the looks and marketing spin? Is there a vacuum between ...
7
votes
1answer
153 views

To make avocado oil, how ripe do your avocados need to be?

I'm interested in making pure avocado oil. (No additives). I plan to do this in a recipe that was posted on StackExchange here: How do I press avocadoes to make avocado oil? (Anthony Njoka's answer. ...
31
votes
8answers
6k views

How do I add a strong “onion flavor” to the biryani (in restaurant style)?

I've had chicken biryani in restaurants and their biryanis taste extremely different from what we prepare at home. I'm not sure how to describe it except that it's an "onion flavor". We've got loads ...
5
votes
7answers
13k views

Does using Electric stove vs Gas stove have any difference in food taste?

Does it make any difference in taste when you use Gas stove and Electric Stove? AFAIK, it doesn't but some people I know (amateur cooks) say that it does make a difference in taste. Enlighten me on ...
5
votes
3answers
4k views

Purpose of hole in stove leading to oven

I'm staying in a hotel and have access to a "electric coil stove" for one of the first times. I accidentally turned on the oven light and saw that the light was shining up through only one of the ...
15
votes
12answers
5k views

Garlic press with minimum force required

What type of a grarlic press would require the minimum amout of force to operate? (for people with hand problems) Would this one where the pressing part is pivoted require less force than one with a ...
0
votes
2answers
85 views

What is the lowest temperature at which botulism spores are killed?

I am wondering if it's possible to pressure can low-acid foods in my Instant Pot. Now hear me out. I know it's not recommended because the highest pressure that can be guaranteed on it is 10.2 PSI, ...
2
votes
8answers
13k views

Where can I buy kosher salt in London?

I make a point of taking a few minutes to look around for the stuff whenever I go to a new supermarket / farmers market / ete etc and I haven't been able to find a source here. At the same time, I'm ...
0
votes
1answer
42 views

What can I cure at 15c and 50% humidity?

I have a basement that stays at a pretty regular 15c and 50% humidity. I dont want to set up a chamber for curing, Id rather just use the conditions I have. The issue is I cant seem to find products ...
2
votes
1answer
44 views

Tamarind Pulp Gritty

After soaking and sieving the tamarind through a fine mesh strainer, the remaining pulp has some grit. It kinda ruined my dish. Wonder if there’s any method that would get rid of the grit. A second ...
4
votes
3answers
783 views

Boiling meatballs, how long?

I would like to make some meatballs to go with a generic pasta dish. I am thinking about 10 balls from a pound of raw ground pork or beef. I have been searching for how to safely do this. Some say to ...
4
votes
1answer
252 views

Fried rice vs pulav vs biryani

How can we differentiate between fried rice, pulav and biryani? As these three rice dishes look similar, are there any differences between three of them?
9
votes
7answers
26k views

Chili and bell pepper substitute due to allergies?

I recently learned that I am allergic to ALL forms of pepper except black pepper. Bell peppers, chili peppers, etc. I am allergic to and it makes my throat swell up. I have several recipes using ...
0
votes
1answer
58 views

How much smoke is normal for pan cooking steak?

I am on a quest to make the perfect steak on a stovetop. Today I took my first step and frankly there were a few things that were really concerning. I am using an induction cooktop and a stainless ...
18
votes
9answers
3k views

Naan without tandoor?

I miss Indian food and especially good naan bread. I haven't really tried it, but I wanted to test if it's possible to make naan without a tandoor? Has anyone tried this, do you have some good tips ...
0
votes
1answer
35 views

Is it possible to ferment milk Kefir using water Kefir liquid?

Can I add water Kefir to cow milk to ferment milk Kefir?
0
votes
1answer
67 views

Smoke Comes out from Induction Cooker

Why does induction cooker upon switching on, few seconds therafter smoke comes out, why?
1
vote
2answers
181 views

What's the name of this dish (or name of fish) in these pictures?

the following dish calls for Roasted Tomato and Saffron Vinaigrette (also called bouillabaisse?). My cookbook says they're excellent for fish dishes. Do you know what's the name of the fish (or dish) ...
3
votes
1answer
120 views

Alternative Binding Ingredient for Sugar in Flapjacks? (British style)

First, I'm talking about oat bars not pancakes. The basic recipe for these flapjacks is that you get some oats with a little flour and chopped nuts. Then you melt together butter, sugar and golden ...
6
votes
5answers
5k views

What's optimal hardness for a kitchen knife blade?

Many knife manufacturers provide the hardness value for the knife blade in the specifications - like 53HRC or 57 HRC. What's the optimal hardness for kitchen knives? Do I always prefer the ones with ...
0
votes
1answer
124 views

Is chocolate that was in contact with moldy vegetables safe to eat after washing?

If a small part of a piece chocolate was in contact with some moldy vegetables leaves for a day, will the chocolate be safe to eat after washing it with water? The chocolate bar itself didn't have any ...
1
vote
1answer
51 views

Candy Apple Syrup Leftovers or ??/

I was thinking of making up the candy syrup and saving it to coat the apple later. I could take the candy syrup, and pour it on a buttered parchment paper, let it cool it bit and then blend a food ...
3
votes
3answers
261 views

Does canned tuna contain (dead) parasites?

While using canned tuna to make salad, I remembered a Youtube video about sushi-grade tuna. If I recall correctly, the main criterion was if it contains parasites and that it's rather hard to find a ...
3
votes
1answer
304 views

Same recipe but sometimes white chocolate cookies come out strange

I always use the same recipe (weight everything including eggs) but occasionally the white chocolate cookies come out funny. When baking in the oven I can see them making bubbles constantly, they ...
2
votes
1answer
101 views

Does using wild rice in soup suck up all the broth if it is held after cooking?

This is my experience with rice and pasta. I was wondering if wild rice is less ‘needy’ in this regard and would soak up less broth.
1
vote
1answer
73 views

Pears caused uneven bake - how to stop this?

I baked a gingerbread cake following a recipe which seemed fairly typical for gingerbread. The instructions included slicing a pear and pinwheeling it across the top of the batter. I ended up over-...
-1
votes
3answers
1k views

How to keep cream from separating in milk?

I have fallen in love with raw milk. It tastes so much better than processed milk. Raw milk is not pasteurized or homogenized. Because the milk is not homogenized, the cream will separate from the ...
1
vote
1answer
45 views

Premixed Bircher muesli (cereal) - soak overnight or ready-to-eat?

I want to try Bircher muesli, a trending cereal where you usually mix oat with some fresh fruits and nuts and then soak it in milk overnight. In the supermarket I stumbled over a premixed Bircher ...
0
votes
1answer
115 views

Sourdough starter gone wild

Why is my starter bubbling out of the container within minutes of mixing. I used 2 c. bread flour, 2 c. water and 2.25 tsp active dry yeast.

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