All Questions

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
39 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 ...
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 ...
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.
3
votes
2answers
59 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 ...
1
vote
1answer
66 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 ...
1
vote
2answers
87 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
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 ...
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 ...
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 ...
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 ...
0
votes
2answers
84 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, ...
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
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?
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 ...
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 ...
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 ...
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) ...
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 ...
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-...
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.
3
votes
1answer
119 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 ...
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
1answer
78 views

How much yeast is “1 Large Yeast”?

This recipe for poppy seed rolls calls for 1 large yeast. How much yeast am I supposed to use? I usually see recipes measure it in teaspoons, but I can’t guess how much “large” is. I am also assuming ...
3
votes
3answers
260 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 ...
1
vote
1answer
54 views

Too much barley in vegetable soup

I added half a cup of barley to a vegetable (medley) soup and now the soup only tastes of barley. I made the stock from yesterday’s roast chicken. What can I add to counteract the floury taste?
0
votes
1answer
60 views

Too much port in sauce

I overshot the port and the taste is overpowering. There is also cream and heavy cream in there, as well as black truffles. Is there any way to fix it?
0
votes
0answers
26 views

Leaving hot chicken on the counter [duplicate]

I accidentally placed my hot chicken on the counter for 1 hour and 15 minutes last night before placing it in Tupperware and storing it in the fridge for lunch today. Before people reference the FDA, ...
3
votes
2answers
81 views

How to treat a cast iron pan that only gets occasional use

I have a small cast-iron pan that I use a few times a month, sometimes more, sometimes less. Most advice about how to season a cast-iron pan involves lightly oiling and wiping it down, after it's been ...
0
votes
2answers
104 views

Advice on how to not over cook my steak

Basically, I suck at cooking steak. I like med rare but not sure how to cook it right. Let's take my latest failure, 4 6oz top sirloin on center cuts. I let them get to room temp, and heated my clean ...
0
votes
2answers
65 views

Is it alright to store frozen meat above frozen prepared foods?

Would this cause any cross-contamination issues since the meat is frozen and wouldn't be dripping down onto any of the frozen prepared meals that have already been cooked?
0
votes
1answer
102 views

Under ideal circumstances, how easily should raw chicken cut when using a sharp knife?

I've had two distinct textures while cutting raw chicken. Tender such that I barely even need to apply pressure with the knife Very tough and "chewy" feeling Does chicken come in all shapes and ...
0
votes
0answers
52 views

How do I store 2 pounds of Grated Parmesan cheese [duplicate]

How do I store 2 pounds of grated Parmesan cheese? Last time I froze it and it turned to mush when I defrosted it. I also left in original package and it developed mold.
1
vote
2answers
64 views

Can frozen egg whites be used in a macaron recipe?

I put a few egg whites in the freezer a few couple months ago (frozen in an ice cube tray, then transferred to a freezer bag). Would they be viable for using in a macaron recipe (either French or ...
3
votes
2answers
96 views

How to reuse badly cooked chicken

I marinated chicken breast cubes in teriyaki sauce for aboutt 1 hour. I then cooked it together with the sauce it was marinating with for about 15 min on medium heat. The result was gummy (probably ...
-1
votes
0answers
36 views

How to prevent fruits from getting mold?

Hi so ive recently made a solar dehydrator just like mentioned on the internet, its working perfectly for rest of the fruits but the only things that are creating problem are strawberries and kiwis ...
0
votes
0answers
30 views

Catfish fillets

I have some catfish fillets that were frozen rock hard . I put them in my fridge three days ago. They're still semi-frozen but now the bottom looks white. Are they still edible?
1
vote
2answers
82 views

Why are my cookies spreading too much? More flour?

My chocolate chip cookie recipe spreads too much, even after I refrigerate the dough overnight. I have looked into the different answers on this site, but nothing seems to be working consistently. I'm ...
2
votes
1answer
67 views

How do you “season” your oven racks?

After running the self-cleaning cycle on my oven, the racks are now kind of bare and don't slide in and out easily. Is there a way to "season" them like you would cast-iron?
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.
0
votes
1answer
34 views

Can I freeze Brownie Truffles?

I’d like to make truffles with brownie crumbs and ganache and freeze the balls to be rolled in cocoa powder or nuts when thawed. Has anyone done this?
1
vote
1answer
52 views

Can I substitute Maida Flour for All Purpose Flour for making Tortillas?

I'm attempting to make a Hot Cheeto Burrito. I've already subbed the Flaming Cheetos with a local substitute (Kurkure), and I'm going to make the Tortilla myself too. I have both Maida and Atta at ...
0
votes
0answers
61 views

What to do at a restaurant serving sushi containing avocado where the avocado is brown/gray? [closed]

This has happened a few times in the past few months especially for take out, and I've always just thrown it away or tried eating it (stomach problems sometimes results). I've tried returning brown ...
0
votes
2answers
60 views

Pasta sticks to rolling cutters

Recipe : Three cups AP flour, three or four eggs depending on their size. This recipe used to work for my little hand crank pasta machine, but lately wont. The pasta that results doesn't stick to ...
1
vote
0answers
75 views

My meringue is like marshmallow!

It’s still soft - lovely light gold colour, beautiful shape but just soft! I’ve never had this problem before
0
votes
0answers
93 views

Why are the heels of bread not liked? [closed]

Why are the heels of a loaf of bread generally not liked? I love them. I don't know what it is about them that I love but the extra breadiness of it just satisfies me. Is there anything particularly ...
0
votes
0answers
59 views

What's a quick and easy pan sauce to make with salmon? [closed]

I pan fry-salmon fillets pretty often. They're delicious with just a squeeze of lemon, but I'd like to try to mix it up with a pan sauce. I've experimented with, e.g., a butter/flour/vermouth/lemon ...
1
vote
0answers
75 views

Canned stuffed peppers

I canned some cabbage (sauerkraut) yellow peppers. I ran short on the spices required and now the peppers are very vinegary. Can I re-can them?
0
votes
0answers
28 views

Crock pot chili [duplicate]

I left beef broth, ground beef, chili sauce, and spices in a crock pot that I thought would be set on low overnight for 8 hours. I set it up around 9:30pm and woke up at 6:00 am to check on it and it ...

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