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8 views

My Sourdough Starter has a brown layer at the top?

So my sourdough starter is about two weeks old, but it suddenly stopped growing three days ago (after a couple days of very active growth)and developed a brown layer on top.The layer is mostly brown ...
0
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0answers
9 views

Crockpot frozen roast cooking

I put a frozen roast in a crockpot for 4 hours on high. I was going to cook It another 4 hours but forgot so it sat on “warm” for 4 hours. I checked the internal temp and it was at 140 so I turned ...
0
votes
1answer
19 views

What type of chocolate is used for molding?

I failed to melt chocolate bars in order to make chocolates in mold. I tried twice using water bath and microwave but it wasn't as runny as I had expected but much like paste. When I continued heating ...
0
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0answers
30 views

How (much) can I minimise the cooking time of red split lentils?

As I can't go camping or bike touring at the moment, I'm taking the chance to experiment with some home-made dehydrated meals - doing everything at home but as if I was on the road. One idea is based ...
5
votes
1answer
355 views

Does my Kimchi need to ferment longer?

I made my first batch of Kimchi, it has fermented for about a week & the bubbling seems to have slowed down. Can I eat it now or does it need to ferment longer in the refrigerator? Also, the ...
2
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0answers
38 views

What am I doing wrong during the seasoning process of my cast iron skillet

I have read a lot of articles and watch several videos on how to season a cast-iron skillet. But the outcome I am getting is nothing like what I find online. My cast iron skillet comes out with ...
-1
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1answer
97 views

I have used Mr Clean Magic Eraser to clean my porcelain bowl, what to do next?

According to https://gimmethegoodstuff.org/mr-clean-magic-eraser-is-it-toxic/ You shouldn’t use it on dishes or something you eat off of as bits of the polymer are left behind. You should avoid ...
3
votes
1answer
41 views

Can i refrigerate bread doughs twice before baking?

Can i refrigerate dough twice? Such that after kneading i will refrigerate the dough overnight. Then after forming i will cold proof it. Will there be any deterrents?
5
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1answer
155 views

Can I adapt a baking recipe for a Dutch Oven to a Casserole Dish?

I'm cooking a recipe for a Bread that requires a Dutch Oven. All I have is a Casserole Dish. The recipe calls for 40mins then 20 mins in a 400F Oven in the Dutch Oven. My question is: Can I adapt ...
0
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1answer
47 views

Vegan Cheese - Almond Milk Curdle

Does almond milk curdle? I tried to make it curdle to make vegan cheese. I added vinegar and cooked it and nothing happened. I continued to cook off all the water and was left with essentially an ...
4
votes
1answer
114 views

What would you call this spatula?

It's my favorite but its getting a bit worn and I've been trying to order a replacement online. I've tried "spatula with scooped sides" and "spatula with angled sides" but nothing leads to what I want....
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2answers
53 views

How to “harden” sugar caramel?

Is there anything can be done such that the caramel becomes structurally strong. i.e. less brittle to external pressure without changing its shape? Edit: I am building a dessert miniature, and need ...
0
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1answer
38 views

Is it ok to use milk that incubated for 12 hours but did not set for yogurt in baked goods?

I had a fail when making yogurt in an instant pot. Milk did not "take" as yogurt after a 12 hour incubation. It smelled fine. I was hoping because I refrigerated right away I could use to make bread ...
1
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2answers
70 views

Having difficulties seasoning my new cast iron pan due to the coarseness of the texture. Please help!

I just bought a new cast iron casserole pan that is only enameled on the outside. I tried seasoning it earlier today by pouring a tablespoon of flax seed oil on the inside and spreading it around with ...
0
votes
1answer
70 views

How to make cauliflower pizza crust without using parmesan cheese?

I want to make cauliflower pizza crust for keto diet, but all the recipes I have seen on internet require a lot of parmesan cheese, which is too expensive for me. So I want to look for a cheaper ...
5
votes
2answers
1k views

What is the real temperature to caramelize sugar?

A lot of web pages claim that sugar caramelizes at ~160C. But also a lot of recipes caramelize sugar in a simmering water. The boiling point of water is only 100C. So how can these recipes succeed so ...
5
votes
1answer
108 views

When we go to the butcher's shop, which color meat should we choose? Cherry-red or brownish-red?

When we go to the butcher's shop, we see cherry-red and brownish-red meat in the cooler. I know that change in color alone does not mean the product is spoiled. Color changes are normal for fresh ...
2
votes
1answer
54 views

Dairy-free substitute for milk when marinating chicken

A number of recipes involve soaking meat in milk, buttermilk or yogurt, for example several Middle Eastern lamb recipes and traditional American southern fried chicken. Someone I'm cooking for is ...
-2
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0answers
75 views

How Salt and Pepper, Minced Chili Garlic INTO frozen lobster meat, without frying?

I want cook at home O Mei Restaurant in Richmond Hill's "Deep fry body and head with spiced peppered salt and minced chili garlic". But I got no deep fryer, and I don't want deep fry for health. I ...
-2
votes
1answer
90 views

Does baking with just one oven rack waste money, when other racks still have space? [closed]

My grandparents in Toronto eat little, but still desire baking or broiling. Is it normal, and would they be wasting money and electricity and the environment, to use just one oven rack when oven racks ...
1
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2answers
83 views

Can this silver-colored skillet be put and used in ovens for baking?

My grandparents own this silver-colored skillet. QUEENSENSE SENSHIN is the only printed on it, at the bottom. To save money and space, they desire to dual-purpose this skillet not only for cooking ...
1
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1answer
58 views

Is it possible (and if so, how) to convert a store bought “pickles in vinegar” to “pickles in sweetened vinegar”?

In the past I've bought many pickled cucumbers and other veg, but a few weeks ago I bought pickled 'sandwich' cucumber slices (similar to this) which were in sweetened vinegar and liked them much ...
1
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4answers
130 views

How to maintain my knife? What am I missing, and what am I doing wrong?

I've been cooking for a long time now, and I've been the proud owner of entry level chef knives for the better part of a decade now. Last month I've ordered a new knife, a KAI Saki Magoroku Redwood, ...
1
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0answers
58 views

Can I eat a sauce that ruined my carbon steel pan seasoning

I cooked a sauce of dry spices, coconut milk, ginger root and lemon grass in my steel carbon pan. I finnished the sauce of with the juice of one lime fruit. I thought that the coconut milk would ...
0
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0answers
11 views

I Forgot to refrigerate Cooked Cod [duplicate]

I cooked some cod patties, then forgot to refrigerate one of the patties for several hours (3 to 4 hrs.). I left sit on top of the stove At room temperature, how safe is it to eat the next day?
1
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1answer
85 views

Does a pizza lose flavor/texture from cooling down and then heating up again versus keeping it warm from the original oven until eating?

Let's suppose two (identical) pizzas have to be consumed some time after they are baked. One pizza is kept at the same temperature constantly. The second pizza cools down and is then reheated in an ...
1
vote
0answers
28 views

Does putting pandan leaves' stems in water prolong its freshness?

I live in a tropical area where Pandanus amarylliforius is a common cooking ingredient, usually for making rice smell better, or baked into bread. We have a pandan plant in our garden, usually we ...
0
votes
2answers
56 views

Sourdough dough collapsed, not rising again… Need help!

A few days back I started a bread following a Youtube recipe, it had 400gms of flour and 350 gms of water. I had never made such high hydration bread before. I did 1 hour of autolyse followed by 4 ...
-1
votes
1answer
73 views

Sous vide “Jabon de Paris” (Cooked ham)

I would like to use sous vide to prepare "Jambon de Paris" from a raw piece of pork. I have been doing tests on my own, and 8 hours at 65°C with 4% salt, 1% sugar, and a good amount of white and ...
0
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0answers
49 views

How 豉椒炒蜆 (stir fry clams in black bean sauce), without black beans?

I don't want buy any thing from China. Korea Japan are OK. But Toronto got just black bean and black bean sauce made in China. Can I just skip black bean sauce for 豉椒炒蜆 ? If not, what substitute? ...
1
vote
3answers
109 views

I bought a cast iron skillet and after washing it and then heating it I got a color like rust

I bought a cast iron skillet and after washing it and then heating it I got a color like rust from fire side After washing by Dishwashing soap I dry it by tissues, then heat it over a high ...
4
votes
2answers
568 views

Coconut cream from coconut butter

How can I make coconut cream from coconut butter? I am making Pina Colada cocktail and I need coconut cream. I have one original coconut cream (for the sake of not advertising, I will not put here ...
1
vote
2answers
62 views

Coconut bread dough is crumbly and does not come together to knead

So I followed the following recipe once and the bread buns turned perfect. Today I decided to make it more coconut-ish so that it tastes and smells like coconut even more than the previous batch. I ...
1
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0answers
31 views

Does there exist a conversion between a sourdough and preferments recipes?

I tried asking a similar question: From regular fresh yeast to sourdough and didn't exactly get real answers, so here I am asking something easier. Is there a formula to convert a sourdough recipe ...
-2
votes
1answer
86 views

Can I dissolve eggshells in vinegar, and use the vinegar in a dish?

Are there other dishes where this is done to increase the bio-availablity of calcium in a dish, such as pork knuckle vinegar stew, which is considered a post-partum dish in Cantonese style cooking. ...
2
votes
3answers
73 views

Is it safe to use a grill to cook when chemically treated wood was burned in it?

my son burned chemically treated wood in my grill for a bonfire. Can I still cook in it, is it safe? or do I need to buy another grill?
1
vote
1answer
55 views

Is it safe to use a stainless steel pan after making salt and vinegar brine in it?

I used my stainless steel pan to dissolve salt in a 30% vinegar/salt solution to kill weeds outside. After the salt dissolved I let the solution cool. This stripped the shiny surface of the pan. ...
0
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0answers
12 views

Calcium Chloride Hexahydrate & Anhydrous [closed]

Good Afternoon All, Please can someone tell me if Calcium Chloride Hexahydrate and Anhydrous are the same thing? Thanks, Josh
3
votes
1answer
521 views

Does wear and tear limit the usefulness of a Dutch oven?

I bought a no-name Dutch oven* about eighteen years ago and have used it steadily since. It continues to serve me well, but I'm wondering whether I need to worry about the wear and tear on the enamel, ...
2
votes
4answers
1k views

Drying beef to preserve it without any equipment

I have high quality beef muscle meat, beef liver and beef heart. All completely grass fed from healthy animals with clean practices thus I am not that worried about botulism ("Botulism outbreaks occur ...
0
votes
1answer
49 views

Can I use less sugar for making this bread?

I've been following this beginner recipe from Alex, The French Guy Cooking (https://www.youtube.com/watch?v=ycztOGTIX-s&t=326s). I'll summarize it at the end for easier refernce. The result was ...
7
votes
1answer
936 views

is Doubanjiang (sezhuan hot bean paste) an acceptable substitute in recipes calling for gochujang (Korean hot sauce)?

These days I keep on seeing repeated shout-outs to gochujang, which is not available where I live. However, I do have a container of Doubanjang just sitting there in my fridge, taking up space. Would ...
1
vote
0answers
54 views

Using chocolate for caramel instead of butter

For caramel popcorn, what if we use a chocolate compound instead of butter for caramel. Even if it doesn't become caramel, can it be used for coating popcorn like caramel? Please suggest me if there ...
1
vote
1answer
63 views

What are some clear honey and chili sauces in Chinese cuisine?

I used to go to a Chinese restaurant near my house for years and I usually ordered what they called "Hunan Chicken". It was breaded chicken pieces, similar to what you'd get with Sween & Sour ...
1
vote
1answer
35 views

How do I make sugarfree chocolate mousse made with 100% cacao chocolate less stiff?

I recently made chocolate mousse with 50g of 100% chocolate, and 2 egg whites. No sugar, sweeteners, or cream added. This resulted in a very stiff and even slightly grainy (but that might just be ...
1
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1answer
68 views

Does cooking food destroy BPA?

These days, stocking up on and eating canned food to reduce grocery shopping trips is tempting but reports have found possibly BPA can be an issue with eating certain levels of those foods [1]. Aside ...
0
votes
0answers
28 views

How do you identify alliums?

What is the difference between spring onions, green onions, shallots, eschalots, scallions, chives, leek, red/brown onions, the various colours of garlic, and any other names of widely consumed Allium?...
0
votes
0answers
19 views

Baking powder with Potassium Bicarbonate

I use Hain Featherweight Sodium-Free Gluten-Free Baking Powder to make bread (the other ingredients are flour, water and oil). Recently, I have not been able to find this baking powder in the stores ...
0
votes
1answer
48 views

An extensive sausage making site

I have been looking for a website that offers recipes for sausage making at home, at an encyclopaedic level if it exists.. thespicysausage.com has some popular ones, but is there anything out there ...
0
votes
1answer
53 views

Breading flour, for beef & chicken [closed]

Can you use the same flour to cover your chicken and cubed steak?

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