All Questions
27,351
questions
0
votes
0
answers
16
views
Does it make sense to use a burr grinder to crack spices into a uniform size?
A blade grinder produces spices of many different sizes, and I have no intention of using a mortar and pestle — on account of it being the 21st century, and due to my lack of confidence that they test ...
- 717
1
vote
0
answers
19
views
How to use this vegetable in cooking
I don’t know this food
It is the first time
What is it and how do I use it?
Thanks.
- 111
0
votes
0
answers
31
views
what is the best crepe recipe? [closed]
I am looking for recipes so I can find the best kind.
11
votes
4
answers
2k
views
How to evenly mix stir fried vegetables with noodles?
Gather round, fellow cooks, while we attempt to solve a mystery together.
Tis the mystery of the slippery noodle and uneven stir fry, a true mind boggler for all ages!
Behold the conundrum:
Whenever I ...
- 131
2
votes
1
answer
117
views
How to use gelatin to stick seasonings to dry roasted nuts?
A number of Planters' dry roasted products (for example Planters' dry roasted sunflower kernels) use gelatin as an ingredient to help seasonings adhere. I searched for an explanation of how gelatin is ...
- 23
2
votes
1
answer
116
views
Watery brown suger syrup fermented into what?
I made brown suger syrup with coconut suger a while back... it got too thick so I added water and the leftovers stayed in a plastic bottle. Over time I noticed the bottle had built up pressure, and ...
- 21
0
votes
0
answers
125
views
Silica beads found inside chicken breast? [closed]
I boiled the chicken cut into small pieces. They were in abundance falling out. Didn't notice until chewed.
- 1
1
vote
1
answer
107
views
+200
Swiss buttercream being runny and unusable for cake decoration
I followed a recipe to make swiss buttercream:
5 egg whites
200 gr sugar
225 gr butter
(Bain-marie to dissolve sugar)
Beating egg whites until stiff peaks form and gradually adding the softened butter ...
- 1,583
12
votes
4
answers
4k
views
Does homemade garlic salt carry a risk of botulism?
Last december I made my own garlic salt, and since then I have learned that storing homemade garlic stuff has risks of botulism. However, most info I can find is about garlic oil, and I am now unsure ...
- 223
2
votes
1
answer
139
views
Should skin dissolve completely in bone/skin broth?
I just made my first attempt at bone-and-skin broth in my new Instant Pot pressure cooker. I'm more interested in the broth as a source of amino acids from the collagenous material than as a source of ...
- 123
1
vote
1
answer
112
views
How to produce a dough in 1 day instead of 2?
We have a recipe of Whole wheat dough with the following ingredients:
Whole wheat
Sunflour Oil
Milk
Water
Salt
This dough we mix for 20 minutes, then let it rest refrigerated at 1'C for 12 to 18 ...
- 11
1
vote
2
answers
123
views
Dairy milk alternatives - any limitations? [closed]
There are many alternatives to diary milk, but are there recipes that these alternatives can't be used for, just because of the nature of dairy?
for example I want to make some millionaire shortbread ...
- 111
3
votes
1
answer
111
views
How do I keep French bread loaves from drying out while in the Couche?
When rising my french bread loaves or baguettes: how do I keep them moist enough to expand without making a mess of the couche?
Ciabattas for instance have short proofing times as they still have ...
- 33
-1
votes
0
answers
47
views
Dairy products also tasting weird like lemonpiewriter! [duplicate]
I saw lemonpiewriter's question about dairy products tasting oddly (7/2023). I am having that EXACT same issue the last few months. Daisy sour cream was the first place I noticed it. I tried a ...
- 11
0
votes
0
answers
47
views
Fresh manicotti [closed]
New to pasta game. Some successful noodles, different styles & ravioli, doing manicotti this weekend. Do needles need to be boiled or blanched before baking the dish? What kitchen aid pasta ...
1
vote
1
answer
123
views
Why does cooking meat with heat from all sides make such a big difference in taste?
I have this apparatus that you put in a whole bird's butt and it keeps the bird upright in the oven. I have tried cooking the same bird with the same spices and the same resting time. All the ...
- 4,898
0
votes
1
answer
161
views
Can anyone identify this garnish?
I'm looking at an article about frisée salad, specifically at the very first picture, which is the one dish of course for which no recipe is given.
The little white flakes look so pretty, but I'm at ...
- 710
2
votes
1
answer
156
views
What ingredient(s) create the savory finish in Palestinian dukkah?
Middle Eastern friends introduced me to Palestinian-style dukkah, which is based on wheat berries rather than on the nuts used in Egyptian-style dukkah. While some of the recipes I've tried at home ...
- 674
4
votes
3
answers
1k
views
Making shortcrust pastry ahead of time
I'll be making a quantity of savoury shortcrust pastry, using the classic 2:1 flour to butter ratio which will be used to make Cornish pasties. This will be for a total of 900g of pastry. The recipe ...
- 1,495
8
votes
2
answers
2k
views
Is it safe to eat yellow yam, which I pan-fried?
in re yellow yam, it would seem to be generally said (every article or video I googled) that
(A) if you touch it (either skin or guts of it) during prep, your hands will break out, wear heavy gloves. (...
- 189
1
vote
1
answer
83
views
Does potassium sorbate have a pungent odor?
I ordered potassium sorbate powder from Amazon but on opening it, I noticed that the powder has a very repulsive and pungent odor. It is not just me who smells it that way. My friends also confirm ...
- 99
2
votes
1
answer
154
views
My induction stove only heats up half of my pan?
I have an induction stove but it somehow only gets one half (the left half) of the pan to a high enough temperature. All my pans are from the same brand and I'm fairly certain that the issue lies ...
- 21
0
votes
0
answers
78
views
How long can I keep homemade concentrated meat broth? [duplicate]
I made a broth from a pork leg (bones and meat, already broiled), also adding some browned veg and herbs. Then I reduced the broth by about tenfold and put it in a jar. After cooling the result was a ...
- 739
2
votes
2
answers
159
views
Slow Cooker Red Beans & Rice
I am preparing to make RB&R in my slow cooker today. It seems easy enough...cut everything up, toss in with beans, broth and spices, turn on, go take a nap. But someone mentioned I might want/...
- 121
4
votes
0
answers
124
views
Why add eggs to semolina dough one hot, one cold?
On a packet of durum semolina that I bought is a recipe for Nocken (a light Austrian dumpling). It has you mix the semolina into boiling milk, which gets pretty stiff as the liquid is taken up; then ...
- 739
0
votes
2
answers
272
views
Unconventional flatbread recipe/process, concern about food safety RESULTED IN: Speedy's Flatbread recipe (see answer: Adjusted Recipe)
After reading several flat bread recipes, I came up with the following. As mentioned, I'm concerned about proper cooking. Depending on the thickness of bread it can leave the oven and when I tear ...
14
votes
6
answers
4k
views
Serious device for making hummus at home
The problem: I'm faced with the challenge of scaling up my homemade hummus production to a larger batch size, aiming to process anywhere from 0.5 to 1kg of raw chickpeas at once.
My Attempts:
Using a ...
- 143
1
vote
0
answers
90
views
Would adding baking soda/powder help these crackers?
This is a sourdough discard recipe for crackers that I love the flavor of. When spread over a 9x13 inch baking sheet the crackers are thick and hard, when spread over a 10x15 inch sheet they are too ...
- 5,448
0
votes
0
answers
64
views
Is poaching a Rotolo necessary when the filling is entirely pre-cooked?
I recently made Marcella Hazan's "Spinach and Ricotta Rotolo" (pg. 224-227) where you're basically making a jelly roll composed of a pasta sheet wrapped around a spinach and cheese filling. ...
- 111
3
votes
1
answer
63
views
What is Ultralight Malt Extract and Light Malt Extract, and how do they compare to Dry Malt Extract?
What does the term light and ultralight mean in the context of malt extract? What actually happens to Dry Malt Extract to make it light and ultralight?
- 493
3
votes
1
answer
82
views
How to use pectine (E440) to make confectionary/gummy?
I am experimenting with a fructose/maltodextrin/MCT powder mixture as fuel for longer running sessions. I have a good mixture which works well for me, has a nice mouth feel due to the MCT, is ...
- 802
4
votes
1
answer
96
views
What's the recommended method of cooling flan out of the oven?
I just baked 8 individual flans and want to know how to cool them. What is the best way to handle the cooling process so that I don't damage the flan and make it easy for them to extract?
I want to ...
- 232
0
votes
0
answers
79
views
Does 3D Printing filament meet food safety regulatory requirements? (CE, NSF, etc)
Do filaments that are commonly-used in 3D Printers meet the requirements of Food Safety Regulators in various regions around the world (eg US, EU, Korea, India, etc)?
The most common 3D Printing ...
- 366
1
vote
2
answers
171
views
A pot of chicken broth explodes boiling. What causes it?
I am an active cook and make noodles all the time. I had this marvel just two times in my life. You have a pot of chicken broth (there's nothing in it, no salt even), you heat it on a regular electric ...
- 906
1
vote
2
answers
132
views
How much water should be added to a Maggi seasoning cube?
I sometimes use Maggi liquid seasoning in my cooking. My recipe calls for a specific number of grams to be added.
The other day, the supermarket was out of stock of the liquid seasoning, but they had ...
- 327
1
vote
1
answer
86
views
How good is the quality of OEM extra virgin olive oil compared to that of a known brand by the same packing company?
How good is the quality of OEM extra virgin olive oil compared to that of a known brand by the same packing company?
For example, Acesur has a well known brand La Espanola. It also makes available OEM ...
- 2,131
0
votes
0
answers
41
views
cooked beef patty at 250F/120C, is it safe to eat? [duplicate]
I'm pretty new to this and I don't have a thermometer, so I decided to cook the beef patties (1/5 a pound each, 6 total) a few minutes on each side in the pan, then 1 hour at 250F in the oven wrapped ...
- 101
3
votes
1
answer
695
views
Would it be possible to brew cacao powder using a pour over method à la coffee grounds?
I see that one similar question has already been asked, but it was rather vague on specifics. Essentially, I wish to place a fine mesh strainer over a cup, pour around 1 tbsp of cacao powder (Navitas ...
- 33
0
votes
1
answer
75
views
Chicken breast cooked or still needs time? [duplicate]
Is this chicken breast cooked or still needs time? I’ve seared it with a pan for 10 minutes and rested for 5 minutes already, please help
1
vote
4
answers
196
views
Different kinds of pita?
I my family doesn't make pita at home. My dad always had soft fluffy pita. Now I grocery shop for myself I noticed some pita is thin. I googled different kinds of pita. I'm only fluent in English so I ...
- 13
0
votes
0
answers
58
views
How to process too fibrous chicory?
I recently bought a large jar of sautéed chicory (about 1.2 kilo), and upon eating the first serving I noticed that the long stems are extremely fibrous and difficult to chew, to the point that even a ...
- 1,358
1
vote
2
answers
139
views
Energy Balls Too Dry
I would love some feedback on my energy bites I home back. I have been experimenting with various recipes but continually find they are to dry. I need to make sure I have a cup of water with me ...
- 11
10
votes
2
answers
3k
views
Can I put pizza dough in the fridge after 12 hours of rising
I’m making pizza dough with the original intention of letting the dough rise for about 20 hours (the recipe I’m using calls for a 8-22 hour rise period before making the pizza). However, I’ve had a ...
- 101
5
votes
1
answer
93
views
How to use a particular brownie recipe for s'mores
I've got a particular brownie recipe that I swear by. I'd like to add to it to make it a s'mores recipe. I've got some ideas on how to do it but am unsure of the times and temps.
The brownie recipe:
...
- 2,361
0
votes
0
answers
39
views
Adding fat to Konnyaku block recipe?
Konjac or Konnyaku blocks are bland but I notice an unpleasant alkaline flavor.
However the texture is very useful in many dishes.
Can I improve flavor of home-made blocks by adding oil?
Or will that ...
- 5,442
0
votes
1
answer
115
views
Is there an olive oil brand named "Orci" in Spain?
Is there an olive oil brand named "Orci" in Spain? How is its extra virgin olive oil? I can't find anything related on the "Internet" in China. Some products near their bbds or ...
- 2,131
1
vote
1
answer
142
views
How can you stop oil separating out from sauces and gravies?
Working on the basis that fat is flavour, I generally don't skim any excess fat/oil from my dishes. Sometimes though, it separates out when the dish is served ruining the presentation.
It happens over ...
- 5,936
0
votes
1
answer
53
views
Can I get the same solid compressed result from my meat press using cooked meats?
I'd like to turn the small pieces of leftover cooked turkey in to sliced deli meat using my meat press. However all the recipes I've found involve raw meats. Without the cooking step using a meat ...
- 1
1
vote
2
answers
243
views
Leaving cooking equipment dirty
In my household, there are a few items don't get washed right away after use. These include a few all-clad non-stick pans (stated as dishwasher safe), kitchen knives, misc pots/pans, a few grill items ...
- 113
11
votes
2
answers
841
views
Revisiting bread without added salt
I have been a sourdough baker and now I'm required to keep my sodium under 1,500 mg a day. (My body retains sodium and wastes potassium). Bread is one of the higher sodium foods. Before I start ...
- 111