0
votes
2answers
9 views

What property does rice flour add to a shortbread recipe?

I bought a book with recipes for shortbread as I wanted to try making my own shortbread. However, most unusually (given its general availability in shops), many of the recipes call for rice flour in ...
0
votes
2answers
31 views

Can I substitute powdered sugar or another for granulated in a cake recipe?

Ran out of granulated sugar for a cake recipe. Will XXX sugar or another be a good sub? I have brown, turbinado, splenda.... Thanks!
0
votes
1answer
32 views

preservative to use in falafel sauce

I have falafel sauce made of: dried red hot pepper fresh red bell pepper onion garlic lemon salt black pepper I want to sell this product in glass bottles or plastic containers. What kind of ...
0
votes
0answers
21 views

How can I cut onions without tearing? [duplicate]

Onions are good addition to many dishes for delicious taste, but cutting them can be frustrated when they make you "tears" all the time in your eyes. Does anyone know any tricks or tips to minimize ...
0
votes
1answer
41 views

When should or shouldn't you use pasta water? [duplicate]

Every sauced pasta dish recipe I ever read calls for using the water in which the pasta was cooked for the purpose of thickening the sauce, as the water contains a lot of starch which helps the pasta ...
1
vote
1answer
65 views

How to remove onions smell from hands?

Why does the smell of onions linger on your hands long after you have been cutting them? Even after washing your hands.
1
vote
1answer
54 views

Picking through dried beans - many discoloured ones - moldy?

I was picking through some dried white beans and found a lot of discoloured ones, way more than usual. They smell fine. Does this mean that they are old (best before date is a long way away) or just ...
1
vote
4answers
145 views

Why does Anova sous vide tell me to cook salmon to unsafe temperatures

I started using the Anova Sous Vide as a means to cook more meals at home and so far I really like it. I wanted to try out some salmon so I did it with olive oil and tyme in a sealable bag using the ...
1
vote
3answers
60 views

How do I strain ginger powder to make ginger tea?

I was thinking maybe a coffee filter would work, but then it might not have enough time to fully brew the ginger. I don't know what other ways to filter are good. The powder is very fine-grained, and ...
1
vote
0answers
24 views

Can you eat Ganoderma Applanatum after using it as a tea? [on hold]

I've read in several places you want to eat as well as drink mushroom powders in order to get the full benefit of the mushroom. Can I eat the left overs of Ganoderma Applanatum (artist conk) for all ...
0
votes
1answer
36 views

What is the difference in TASTE between stock and broth? [duplicate]

I am under the impression that stock should not really taste like anything. It should smell nice and have a flavorful aroma, but the taste should be very neutral. The idea is that when you add stock ...
3
votes
1answer
44 views

Gluten free gumbo

I'd like to make a gluten free gumbo for some friends. Is it possible to make a dark roux with the right flavor with rice flour? Any other suggestions? I'd like something point and shoot, as I dont ...
-1
votes
0answers
20 views

How to keep berries fresh for longer? [duplicate]

I just bought fresh strawberries. How do i keep these berries fresh longer.Do strawberries need to be refrigerated?if yes, than how do these barriers remain fresh in refrigerator?
2
votes
1answer
47 views

Is skyr supposed to be fat free?

I’ve noticed a couple of brands of skyr popping up on store shelves but they’re all fat-free. I’ve had some and it’s not bad, but as someone who eats 6% yogurt I definitely found it lacking a certain ...
0
votes
1answer
59 views

How to use meat from bones when making stock

The scenario is that I am starting with very meaty chicken bones/carcass. I want to get the most out of my bones. I know that stock does not usually need very meaty bones, but doesn't suffer from it ...
1
vote
0answers
30 views

Aging cheese contaminates levain

I took my levain from the fridge, fed it and put it in the counter, besides a cheese which is aging. The levain pot had no lid and the cheese has a cloth mesh over it. One day later the levain did not ...
23
votes
5answers
7k views

Should pasta be started in cold or boiling water?

There are two main methods, either putting the strands into water already at boiling point, or putting them in cold water and then putting on the heat. Which method is the best to cook pasta? Does ...
6
votes
2answers
3k views

What happened to my soaked almonds?

I bought some packed almonds and soaked them in water for about 24 hours. I then removed the water with a sieve, cleaned the bowl and put the almonds back. I covered the bowl with a paper towel and ...
1
vote
1answer
43 views

Educated ways to simplify/substitute recipes

Sometimes I do not have enough time and miss out parts either substitute ingridients. My observation is that sometimes it's quite okay and sometimes awful because of unexpected pairings in the food ...
1
vote
1answer
37 views

I waited two hours before starting my slow-cooker. Will the food be safe to eat? [duplicate]

What I did: I browned some beef cubes and put them in the slow-cooker. I then added some spices (a lot of spices), tomato juice, olive oil and vinegar. For all kinds of reason, I waited a total of ...
0
votes
1answer
11 views

Pie Filling temperature [duplicate]

I made a large batch of strawberry rhubarb pie filling and apple pie filling. How long can it sit out on the counter and at what temperature has it spoiled?
1
vote
1answer
29 views

cooking time and cooking temperature

The recipe calls for my food to bake for 35 minutes at 425 degrees F, But if I have another dish baking at 325 degrees F, how long should I bake the first dish at the lower temperature so it will turn ...
1
vote
0answers
54 views

Help to identify this side dish: eggplant with mint and.. Yoghurt? [on hold]

Once I ate great food, eggplant baked with mint and.. Yoghurt? What is this?
0
votes
1answer
39 views

How long can I keep peanut powder?

I like putting peanut flavor in my sauces and wanted to make a big batch of crushed and pulverized peanuts. I was wondering how long I could keep these, before they went bad.
2
votes
2answers
76 views

Why do my cake gets hard after baking?

When trying to make marble cake, I guess I used the ingredients with correct proportion but when I take cake out, I found the cake hard. Following is the recipe I followed: 2 cups all-purpose flour,...
3
votes
2answers
59 views

Soup making - should I add extra water and boil off for flavour?

When making soup, my husband likes to add a lot of water then boil off for 30-45 mins to make it more concentrated. I prefer to add just enough water for consistentcy then gently simmer, thinking ...
1
vote
1answer
51 views

Help with raw shrimp color

I bought raw, red Argentina shrimp. In the fridge, I noticed the legs looked like they turned blackish-blue. Does this mean they went bad?
0
votes
0answers
35 views

Are canned, unsweetened elderberries supposed to smell like blue cheese?

I know someone who recently water bath canned some blended-up elderberries without added sugar (it should be noted that elderberries aren't sweet in the first place). We ate a jar of it that didn't ...
10
votes
2answers
2k views

Flour contaminated by raw pork juices

The pack of pork I bought was leaky, and some of the juices soaked into a pack of flour. I'm wondering whether the flour is still safe to cook with. What I'm thinking: The flour will be baked before ...
4
votes
2answers
337 views

Puff Pastry vs Pie Crust

I have been making the following pie dough for a while (with great results): https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html Recently I made some rough puff ...
1
vote
1answer
36 views

Drying uncured fresh sausage

I make fresh sausage that I won't smoke. I don't add any cure. How do I dry them without the cure in them?
0
votes
0answers
58 views

Is my lamb safe to eat [duplicate]

I accidentally left my 3 pound rack of lamb out all night to thaw. Its internal temp right now is 60 degrees. Should I just throw it out?, or is it still safe to cook?
0
votes
0answers
20 views

Why does my ice cream have ice crystals? [duplicate]

I put icecream mixture in freezer but after taking it out of freezer, I found ice crystals in it. What should be done to avoid ice crystals in icecream?
0
votes
1answer
58 views

Does store-bought salsa have an expiration date/shelf life after being opened? [duplicate]

So I like salsa, but don’t eat enough of it to use it all in a few days. In general, does store bought salsa—that is stored in the supermarket on open shelves without temperature control—go bad even ...
3
votes
0answers
42 views

Ratios for making Dashi from Kombu and Katsuobushi

Im trying to figure out the correct balance between kombu and katsuobushi when making dashi. I have read here that the perfect ratio between the glutamate in kombu and inosinate in the katsuobushi is ...
2
votes
2answers
77 views

What makes pie dough sticky?

I am using this recipe Serious eats pie dough Every thing went well until I added the water. I have put everything correctly (weighed) and the dough came out sticky. I tried adding flour but to no ...
8
votes
1answer
2k views

Can you help me identify this garnish?

I recently visited a restaurant and was served this gorgeous lemon meringue tart. Can you help me identify which plant this green garnish belongs to?
8
votes
2answers
2k views

Is it bad to refrigerate cut up onions?

Can we store cut up onions in the fridge or do onions go bad in the fridge? Do they become poisonous? Can onions be safely stored in the refrigerator after peeling? Also how can you tell if an onion ...
0
votes
0answers
93 views

Black bottoms of cucumbers are mold or ok?

Some cucumbers have a black component on their base, as shown in the picture above. Is this black stuff mold, or is it a natural part of the cucumber? Can the cucumber still be safely eaten if its ...
2
votes
2answers
112 views

What is missing in this recipe for Peruvian fish ceviche?

I've tried fish ceviche from many Peruvian restaurants where I live (Houston TX), and they seem to taste about the same. So I tried to recreate their secret recipe but there's something missing. For ...
2
votes
2answers
112 views

I ran out of flour halfway through my recipe. Can I add more after refrigeration?

I started out making shortbread using a 1, 2, 3 recipe method: one cup icing sugar two cups butter 4 cups flour Halfway through I realised I'm going to make just about 3 cups of flour. I continued, ...
1
vote
1answer
61 views

Electric Stove Coil Heating Unevenly

! After Pot My electric coils have what I think are cold spots. None of my food heats evenly when cooking. I noticed that when I turn the stove on, the coils heat up perfectly and are bright orange ...
0
votes
0answers
31 views

How long can hospital custard sit there before you shouldn't eat it [duplicate]

I'm currently in a hospital post op and got this delicious custard with Carmel sauce and was very excited about it, got two bites in and fell asleep. I think it's only been about 2 hours but I'm still ...
-1
votes
0answers
45 views

Is there more flavor in the stems or leaves of Tagetes Filifolia?

I'm a tea drinker, and feel that Tagetes Filifolia makes a great loose leaf tea (eat the whole thing). Should I keep the leaves, or the stems for myself and share the other parts because some people ...
1
vote
4answers
204 views

Private Cooking Lessons

I am struggling to find affordable, group cooking lessons where you're not going to learn to make ONE specific dinner dish. Seems that private lessons may be the only way. Anyone else do this? I'm ...
2
votes
4answers
114 views

What kind of cookie breaks easily into multiple pieces when dropped?

Background: I'm going to be running a science workshop for kids, where kids build a "ballistic reentry vehicle" out of a cardstock paper, holding cookies inside it. The kids will be dropping the ...
-1
votes
0answers
40 views

What's a good wok stand for a 13" wok on an induction cooktop?

I have a 13" steel wok and an induction cooktop. The issue is the wok is not stable enough to cook traditional Chinese stir-fry dishes. What is a good wok stand/adapter for this situation?
1
vote
1answer
73 views

Preserving colour of vegetables in Chinese hakka noodles

I typically need to cook dinner a couple of hours before dinner time. When I make Chinese hakka noodles, the vegetables (beans, carrot, capsicum etc.) lose their bright colours by the time noodles go ...
4
votes
1answer
91 views

Why does adding sugar/salt causes water to release?

This is purely practical observation. If I add pinch of sugar or salt, somehow automagically water appears in the pot. For example I had a week old cauliflower somewhat wilted/dried in fridge cooing ...
3
votes
1answer
84 views

Physics/chemistry behind the observation

This is purely observation based. Any time I have cooking something on the stove, if I change intensity in any direction - reducing or increasing the heat, it seems like water vapor threads shoot out ...

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