All Questions

1
vote
1answer
12 views

Is spaghetti and bechamel sauce an authentic Italian dish?

I have seen instances where people mix white sauce / bechamel with spaghetti or macaroni but never seen a reputable chef to do so. This mix is sometimes mistaken for carbonara since its creamy white. ...
1
vote
1answer
13 views

Can I freeze chickpea curry?

I've made chickpea curry which has canned chickpeas, canned tomatoes and coconut cream (and onions, chilli powder, tumeric
0
votes
1answer
27 views

Differences in creme fraiche recipe

In all the recipes I see for making creme fraiche, the ingredient amounts--though all over the place--are something like 2 tablespoons of buttermilk to 1 cup of cream and many variations thereof. ...
3
votes
1answer
24 views

Silicone molds: transportation and storage

I'm not quite sure if this is a proper question for this website, but I hope it is. My question regards silicone molds you'd use in patisserie for baking (like cakes) or freezing (like mousses). I am ...
1
vote
0answers
32 views

Is this porphyra (nori) seaweed mislabeled?

I bought a pack of dried seaweed and it's labeled as 'porphyra', after googling a little this is apparently the type of seaweed used as nori, i.e. the type you wrap sushi with. It looks nothing like ...
1
vote
1answer
20 views

Salinity of brine for feta storage

The feta package I bought does not have enough liquid to cover the cheese once opened. I would like make a brine to cover the block of cheese. How saline does the brine have to be to store feta? How ...
1
vote
1answer
74 views

How long do uncut, fresh strawberries last in the refrigerator?

How long do uncut organic strawberries last in the refrigerator when stored in the original packaging?
0
votes
1answer
61 views

How does cooking with whole peppercorns compare to ground?

If you buy ground peppercorns you should always go for fresh ground because they taste completely different imo. In bangladeshi cooking I notice that they use whole black peppercorns in their curry ...
0
votes
0answers
28 views

What's a good grilled salmon recipe that goes well with the Five-spice Honey Dip? [on hold]

I'm reading a cookbook, and the author says that this sauce is good with grilled salmon. However, he did not provide a salmon recipe in the book. Since, I'm new to cooking. I don't know how to make a ...
0
votes
0answers
45 views

What advice would you offer to a complete novice wanting to learn how to be a great cook? [on hold]

There's the obvious I suppose, read and watch cooking shows. I always feel like there's something missing. For example, today I was reading when to season meat. Then I found out that it depends on the ...
0
votes
1answer
78 views

Will cooking tagliatelle in squid ink turn it black?

I am planning to make squid ink pasta, but I do not have pasta machine. Since I am lazy, I want to boil dried pasta in squid ink water. Will it turn black...or not black enough?
10
votes
3answers
2k views

In general, would I need to season a meat when making a sauce?

I'm making a Romesco Sauce. I wonder, in general, would I need to season the meat that goes with the sauce? or do I leave the meat plain (just cook thoroughly without even salt and pepper). The ...
1
vote
0answers
43 views

How can you calculate an approximate carbon impact of a dish from its list of ingredients? [on hold]

Looking for something very approximate. For example: IF contains the words 'Beef', 'Pork', 'Lamb', ... THEN `High Impact` ELSE IF contains the words 'Chicken', 'Turkey', ... THEN `Medium ...
3
votes
1answer
57 views

How to steep honeysuckle

I would like to make honeysuckle ice cream (or some other honeysuckle flavored food item). What is the best way to extract the flavor from just picked honeysuckle flowers? There seems to be no ...
0
votes
0answers
22 views

Black stains on aluminium+teflon griddle

I have an old aluminium griddle with teflon siding. The griddle is covered with black stains that look like grease stains but won't go away by washing. I can scrape them away but I am afraid that this ...
1
vote
0answers
46 views

Cold smoked bacon biltong safety

Just looking for a safety/sanity check here regarding making biltong from cold smoked bacon. I would like to make bacon biltong using a recipe similar to this one: 1 kilogram Back bacon 4 ...
0
votes
0answers
28 views

Blotches on my cast iron pan

I am seeing blotches on my cast iron pan. Are these just water stains after the pan has been dried by heating on the stove top? Or do I need to season my pan more?
2
votes
2answers
108 views

Does celery powder have any non-preservative use?

Recently I've been seeing an increasing number of packages with labels such as "Contains no added nitrates or nitrites (except those naturally occurring in the celery juice powder)". Does celery ...
0
votes
0answers
49 views

How to make firm cheescake?

My family appreciated very firm New York style cheesecake. How does one make it firm, almost the consistency of fork cutting a banana? I was thinking less or no sour cream and more eggs.
1
vote
0answers
34 views

if I omit peanut butter from a recipe what adjustments need to be make [on hold]

I want to omit peanut butter in a recipe for Chocolate Chip Peanut Butter Oatmeal cookies. What adjustments need to be made? Thanks.
0
votes
1answer
49 views

Getting sourdough to rise not spread

Any pointers on getting a 75% hydration wheat sour dough loaf to hold more shape and spread less? Full details of current method: I have a 100% wheatflour levain with a 75% hydration. It is stiffer ...
2
votes
0answers
50 views

Home made biriyani masala paste

What is the permitted preservative for biriyani paste? How much quantity of what should I add? My masala has ginger, garlic paste, onions, tomatoes, green chillies, spice powders, mint and coriander ...
3
votes
0answers
63 views

What drives many users to be overly concerned about safety? [migrated]

I am surprised by the number and contents of question concerning food safety. Please do not take this as an assertion about non existence of microbic contamination or to ridiculize anything / anyone. ...
0
votes
1answer
42 views

Yoghurt after use by date [duplicate]

I'm awfully paranoid about getting food poisoning after having it once before. I bought a pot of live yoghurt with mango and after eating a couple of spoonfuls remembered I didn't check use by date ...
1
vote
1answer
46 views

120 guests including children - Amounts needed please for party catering

Together with our families, my fiance and I are doing the food for our post wedding party. We have 117 guests including around 15 children. We are serving the following Beef Chilli - GF (100 people) ...
1
vote
1answer
86 views

Why does pasta dough need to be kneaded for such a long time?

Some dough recipes caution that we shouldn't knead the dough for too long, lest it become too tough to be rolled as thin and wide as the recipe calls for. Why isn't the same thing true about pasta ...
0
votes
0answers
50 views

Accidentally ate soup cooked with plastic wrapper, how toxic was this? [on hold]

I have an instant pho product, made in vietname. It comes with ingredients wrapped in plastic, I emptied these into a bowl and the noodles. Then I added some boiling water to cook it. The problem is,...
4
votes
3answers
175 views

Is it safe to eat veggies that were chopped on bloody cutting board and then cooked?

I made steak last night, and my girlfriend just chopped up some broccoli on the cutting board I used to prepare the meat, without washing it. She plans to cook the broccoli in the oven, which she said ...
0
votes
0answers
21 views

Cooking noodles and adding water to sauce [duplicate]

When cooking noodles, I always read that I should save the salty water I just cooked the noodles in. Can you just leave a little extra water in the noodle pot? Do you have to add it after you add ...
1
vote
2answers
72 views

Precook or raw when chilling meat?

I currently have an unopened package of raw sausages in the fridge (with several days left before expiration). I also have a recipe to use all of the sausages, but due to the other ingredients in the ...
4
votes
2answers
82 views

creme patissiere too solid

I made a try of creme patissiere with 250 ml UHT milk at 1.5% fat (yes, hence I called it a try), two egg yolks, 22g corn starch, 70g sugar and vanilla. Direction as classic. Beat yolks with vanilla ...
2
votes
1answer
99 views

How do I scoop ice cream into spherical scoops every time?

During the coming summer months, I for once want to have a couple of home-made ice cream sundaes with proper spherical scoops of the type you get at an ice saloon or restaurant. The problem is that I ...
4
votes
0answers
65 views

Normal coffee vs decaf

I have a De Longhi Espresso machine that takes ground coffee. When I use normal coffee (for example with Illy Classico), the coffee is foamy and generally very good.  When I do exactly the same thing ...
0
votes
1answer
69 views

Can I safely eat uncooked raw chicken that has been in my freezer over a year? [duplicate]

Can I safely eat raw uncooked chicken that has been in my freezer since April 2018 (over a year)?
2
votes
0answers
62 views

Why does stock lose flavor in the freezer?

When storing chicken stock in the freezer, a lot of sources say that it should store up to 6 month and will lose some of its flavor after that. What are the lost flavors and what chemical processes ...
0
votes
0answers
69 views

How to make a good looking cake with a mountain like shape? [duplicate]

Generally speaking, and not specifying any particular recipe, why does my cake have a small dome on top, while the chef's recipe looks like this: The dome on top looks like a mountain, with a good ...
0
votes
0answers
45 views

A one hour interuption in cooking chicken, will it be safe to eat?

I half boiled chicken legs and thighs, put them in my Crock Pot with BBQ sauce, put the slow cooker on high, but forgot to plug it in. I discovered my mistake an hour later. So I quickly put them in ...
1
vote
1answer
51 views

Under burnt layer prevention for briyani

When I cook briyani on a electric stove top, how do I prevent the bottom layer of the dish in the pot from burning?
1
vote
0answers
27 views

How do I prevent my sugar coating from melting on my gummy bears

I am making homemade gummy bears and I cannot prevent the sugar coating from melting way into a puddle of watered sugar? I tried drying the gummy bears for a day but it still melts away.
2
votes
1answer
93 views

How can a dutch oven reach 400°C on an electrical stove?

I have a pretty average stove and oven. The oven can't even make 300°C. Yet today I measured the temperature of my dutch oven, heated on the stove and it read almost 400°C. How is this possible? Can ...
-1
votes
2answers
93 views

bird poop on cast iron dutch oven

We have a very large cast iron dutch oven which can not fit into our house oven. Have not used it for 4 years and has not moved from our potting shed, in wanting to utilize it it has been pooped on by ...
2
votes
1answer
62 views

no-knead pizza. When is it supposed to raise? which flour is the best?

I tried a "bonci style" roman pizza. I followed a recipe that is basically a no knead 24hrs pizza "in a baking dish", in the sense that is not cooked in a brick oven but in a home oven. The directions ...
0
votes
2answers
55 views

Fermenting pickles

I'm new on pickles fermentation without vinager, last week I put three jars with different recipes I found over internet and it said to leave it outside the refrigerator for one up to four weeks and ...
3
votes
1answer
69 views

Can adding too much sauce and ingredients to fried rice make it too salty?

I was cooking fried rice. I added sriracha sauce, hoisin sauce, chili garlic sauce, 4 huge sausages, egg, and a bunch of okra. The fried rice was too salty. Would all of these sauces and ingredients ...
4
votes
2answers
122 views

How bakeries do a soft crust breads and making the same at home will result in a crisp crust?

A baker gave a pain de mie recipe which he do in his bakery, and the result is a soft and fluffy bread. I tried at my home at same temperature with same recipe and resting time, the result was ...
4
votes
1answer
111 views

Is rapid cooling and thawing worth it?

I have researched a bit about the topic of "large crystal prevention" when freezing and thawing food. So far I have learned, that in order to prevent the formation of large crystals, which is what ...
2
votes
1answer
80 views

What the gluten look like when kneading for long time on a texture basis

If developing lots of gluten make the dough harder to be rolled out, why some bread recipes calls for long kneading process, like the brioche dough and pizza dough, and then be rolled out into long ...
-1
votes
0answers
57 views

Fish Sauce causes Apple Cider Vinegar to Foam? What's the science?

So I regularly drink a bit of apple cider vinegar with water and sometimes like to add a bit of salt for taste. I tried adding some fish sauce instead to the concoction and noticed it began to very ...
2
votes
1answer
91 views

water in egg shell when cracking open to cook

I purchased some eggs recently and when i went to crack them open to cook there was what seemed to be water in the egg shell. Is this normal because all of the other eggs i have prepared before the ...
2
votes
1answer
84 views

When trying to infuse spices into an oil, why is it important not to cook the spice?

I read that one there are different ways to infuse a spice into oil including leaving in oil for an extended period of time or if you want quick resuls, low temp heating for about 2 hours. In the ...

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