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6 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
26 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
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1answer
36 views

Breading flour, for beef & chicken

Can you use the same flour to cover your chicken and cubed steak?
0
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0answers
27 views

My buns/bread don't brown from top?

I have tried making buns and pizza muffins using all purpose flour (bleached/unbleached/bread flour are not available in my country)multiple times at 180-200C in the middle rack of my oven. They never ...
0
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2answers
89 views

I love the combination of pesto and chicken. Is there a reason traditional Italian cuisine seems to shy away from it? [closed]

They just seem to go together perfectly without the need to add much more to make a tasty dish. However, for some reason, it doesn't seem to appear in traditional cuisine at all. Is pesto considered ...
0
votes
1answer
38 views

How to get Garlic & other strong Spices' smell out of my Zojirushi Flask/ Thermos acquired via a herbal Immunity decoction?

How to get Garlic & other strong Spices' smell out of my Zojirushi Flask/ Thermos acquired via a herbal Immunity decoction? Major components of this decoction were: Garlic cloves Black Pepper ...
1
vote
1answer
44 views

How to properly slow cook lamb's head?

There is a (Turkish?) specialty, boiled lamb's head. In restaurants, I've noticed it's boiled to an extent that you can pull apart skull segments easily and access the brains. Whatever I try I can't ...
5
votes
1answer
651 views

Why is ciabatta poolish usually made with instant yeast?

So far all the "classic" ciabatta recipes I have found propose using small amounts of instant yeast. But I'm pretty sure that ciabatta predates invention of instant yeast so why not use sourdough ...
2
votes
2answers
417 views

Sour dough using unbleached all purpose flour is very wet during the preshaping

My wife created her own sour dough starter. She’s been feeding it unbleached white flour. It’s doing great. When she is making her dough during the first step she is using a recipe that calls for ...
2
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2answers
72 views

Huge bubbles in pizza dough

I made some pizza dough and let the individual dough balls rise in the fridge for a day. The following day I took them out of the fridge so they could come up to room temperature so the dough would be ...
2
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0answers
51 views

Mozzarella turned out super rubbery

I recently tried making four batches of mozzarella, all of which turned out like a rubber band. The first three times around I used a one-hour recipe, but tried less rennet and a longer setting time ...
3
votes
2answers
784 views

Are these Bay Leaves?

I bought what I thought were bay leaves because they were very cheap. Physically speaking, they behave like bay leaves when cooked (they stay hard even when boiled for along time in a stew). But, I ...
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0answers
64 views

Have a bottle of Eye of the Swan 1989 Cabernet Sauvignon. What is it worth? [closed]

Would this bottle of 1989 Eye of the Swan Cabernet Sauvignon still be good to drink
0
votes
1answer
28 views

How does the performance of a warped pan compare to a level one when using gas?

Of course there will be hot spots when using it on anything besides gas because it won't sit flat. But are there any performance disadvantages when using a slightly warped pan and gas? As far as I ...
1
vote
1answer
107 views

What are the grades of Italian pasta?

I'm a Russian student. I'm writing a report about Italian pasta. There is no information on the Russian web sites, so guys, help me, please. I need to learn more about the grade/quality of pasta. What ...
0
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0answers
30 views

Can I use a terracotta pot to bake a pie?

I have cooked many casseroles in a large terracotta pot with great results. Can I bake a pie in a terracota pot in an electric oven. Can the pot take the high temprature that shortcrust or puff ...
1
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0answers
29 views

Why is my home made chocolate oily? [duplicate]

I made chocolate using cacao butter, cacao powder, sugar (icing and granulated), and dried milk powder. In addition to being too sweet (panicked and added too much icing and granulated sugar), and ...
1
vote
1answer
64 views

How do you know how large or small your cut pieces should be?

I was making a curry and I'm having a hard time deciding how large or small I should cut my ingredients. Advice? Particularly I'm looking for how the taste is effected depending on how large or small ...
4
votes
1answer
95 views

Bread is not rising

After ten years of baking bread, I have a new problem with my bread rising—it seems to fall when baking in the oven. My method has not changed, but my brand of bread flour has due to available stock ...
0
votes
0answers
29 views

Oven temperature: What exactly is it? [duplicate]

When a recipe call for an oven temperature of 200°, where do you measure it? Is it the temperature of the walls, the tray or the air? [I'm converting an electric oven into a programmable one using ...
1
vote
1answer
85 views

Can you use coffee or tea instead of water in a sourdough starter?

Can I use coffee or tea instead of water when making a sourdough starter?
0
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0answers
42 views

Curries as receptors of odor transfer in refrigirators

Odor transfer is common phenomenon that occurs in refrigerators when we place items close to each other. Since the space is less in my refrigerator,I need to keep things near to each other. Although ...
2
votes
0answers
39 views

Baba au Rhum: Why am I not getting a good rum flavor?

I've been wanting to make these for years after having some really good ones in Paris. Now I'm finding these are hard to duplicate! I find I'm not getting enough rum flavor. There is definitely ...
0
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0answers
26 views

Does a high content in salt extend the refrigerated shelf life of cooked meat? [duplicate]

I cook usually 1kg block at 65°C for 6 hours with 40g (4%) of salt, 10g (1%) of sugar, and a good amount of white and black pepper. After cooking it, I cool it in an ice bath, then I store it in the ...
0
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0answers
28 views

If eggs were left out of the fridge a few hours can they still be used as long as they are cooked thoroughy? [duplicate]

I don't usually have food delivered. However due to circumstances my eggs were delivered to my home and I have no idea how long they were sitting in the car as the driver had multiple stops I assume. ...
0
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0answers
19 views

How long can I store pork shoulder in the fridge if cooked with high content of salt [duplicate]

I cook usually 1kg block at 65°C for 6 hours with 40g (4%) of salt, 10g (1%) of sugar, and a good amount of white and black pepper. After cooking it, I cool it in an ice bath, then I store it in the ...
2
votes
2answers
97 views

I added olive oil to my cake, but I haven’t baked it yet

The taste is so strong, and I haven’t even baked it yet. How do I make it taste better? I added it as a butter substitute... now what do i do?
2
votes
1answer
46 views

How do caraway and ajwain differ in taste and use?

These two seed spices seem confusingly similar. I have never used ajwain before. A new recipe I intend to try out calls for jowan (carom seeds) which, according to Google and Wikipedia, are also ...
2
votes
0answers
40 views

Unidentified growth in purple cabbage [duplicate]

I cut open a purple cabbage and there are some strange sort of greyish, slightly yellowish sprout-like masses inside. Is this normal? I saw another post on this stack with a similar question, but my '...
3
votes
2answers
177 views

Is it actually possible to send food to a lab to get the recipe?

I've seen this trope on TV shows from time to time. Well now, I know someone who actually has some bbq sauce that they want to send to a lab to find out what the recipe was. Is this actually possible,...
0
votes
2answers
67 views

can i put hot soup in mason jar for travel

i ran out of glass containers (people haven't returned them) and i want to give my boyfriend hot soup for work. Is it safe to put it in a mason jar and put the lid on while hot? And how long might ...
1
vote
2answers
70 views

Is it safe to use glass cooktop cleaner to clean and polish stainless steel pots?

My glass cooktop cleaner has abrasive materials and other components which are very effective when cleaning the hob: grease, burnt and solid stuff... I thought this could be used to clean and polish ...
0
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0answers
25 views

Purpose of Semolina flour in malsouka for Briks

I am thinking of making some Tunisian briks (https://en.wikipedia.org/wiki/Brik), but I live in the United States and so I don't really want to pay the markup for buying the malsouka pastry online (...
7
votes
3answers
789 views

Is using commercially available yeast to create a sourdough starter effective?

Numerous starter recipes talk about capturing wild yeast from the environment. Many recipes, as well as questions and answers here, directly say or imply wild yeast is better and that deliberately ...
0
votes
1answer
45 views

How to keep squid soft and fluffy?

For preparing squid , with traditonal masala type receipe , it was kept for 1 steam in pressure cooker. But squid got hardened after making the dish. Is there a way to keep it soft with preparation? ...
2
votes
1answer
47 views

Can I make up for under-proving my bread dough during the first rise by doing an extra long second rise?

Long story short, I think I overestimated how much my dough expanded during the primary fermentation (it's supposed to double in size, I'd say mine was only 1.3–1.5× the size). Now the dough is ...
0
votes
1answer
48 views

how do you thicken cheese fillings so it doesnt melt when baking

i am stuffing cream cheese inside chicken. i would like to bake it off in the oven. what can i add to the cheese to make it not melt out
0
votes
1answer
68 views

Has anyone ever made margarine out of butter? [closed]

It occurred to me that since margarine can be made by emulsifying fats with a suitable level of saturation with water to simulate butter, and clarifying butter is essentially just breaking the ...
10
votes
1answer
144 views

What are those little holes in some meat?

For example this ham: I see them in ham, sometimes chicken, salami, and similar. They seem to be small sphere shaped half to one millimeter in size.
0
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0answers
24 views

Tamales had a distinct aftertaste [closed]

I made South American style tamales wrapping them in banana leaves with braised pork. The pork turned out well. I used Masa Harina and lard. Neither had an aftertaste individually. However, the final ...
1
vote
3answers
90 views

Can I mix cutting boards when I dishwash them

I have a dishwasher safe set of boards. I've heard a common advice to use separate boards for meat, fish and ready to eat food. However it got me thinking - I don't mind mixing plates or other ...
0
votes
0answers
30 views

Checking for cracks in Mussels, is a symmetrical crease/crack around top and base of mussel a normal part of the shell?

Cooking some mussels. A lot of them seem to have a elliptical crease/crack that follows the ridges on the shell around the top and bottom of the mussel. Does anyone know if this is a crack or is it a ...
2
votes
2answers
306 views

How much baking powder or soda can I add to cookies without the taste being affected?

I like to do a lot of baking without eggs, and so I realized I should be adding either extra baking powder or baking soda to make up for the leavening that an egg would usually provide... How much ...
1
vote
1answer
86 views

“Parts is parts” in sausages?

I'm not sure I really want to know the answer to this, but in the United States, are sausage manufacturers required to specify certain cuts of meats in their sausages, or does "beef" or "pork" suffice?...
2
votes
1answer
114 views

What is this gourd-like vegetable?

I don't know the name of the fruit in English and hence I'm attaching the figure if it. I don't know the exact name of the vegetable. But I'm guessing the following names: sponge gourd, luffa ...
3
votes
3answers
669 views

How to prevent oil splattering when placing steak in pan?

Lately I've been trying to cook steak. I pat the meat with a paper towel, then I put salt on it. I wait another 10 mins, then when I put the meat on the pan, the oil splatters and burns my hand. I ...
0
votes
0answers
18 views

Sweet Fermented Rice: Good or bad for diabetics [closed]

I'm reading that fermented foods are recommended for diabetics as they have anti-inflammatory effects as well as many other health benefits. However, I am reading the nutritional information on the ...
0
votes
1answer
40 views

how much alcohol is cooked away in preparing agar agar? [duplicate]

I make vegan jello by dissolving agar agar in boiling water. Sometimes I add liqueur (e.g. Grand Marnier) for a little flavoring and sweetness, in which case I would add about 0.5 cup of liqueur to 5....
5
votes
3answers
1k views

Does oil promote browning of foods?

Recently I've started to roast vegetables without adding oil in a bid to eat healthier. However, they end up coming out of the oven looking more dry instead of crisp and browned, with not as much of ...
2
votes
0answers
36 views

Sourdough starter in hot climate

I live in a hot climate. Days average 85-90 F and nights only get down to 75 F lately. I started a SD starter from scratch 6 days ago. Using the King Arthur recipe found online, and whole wheat ...

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