All Questions

1
vote
0answers
4 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 ...
0
votes
1answer
23 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
0answers
21 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
1answer
17 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 ...
2
votes
1answer
32 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 ...
3
votes
2answers
86 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 ...
3
votes
1answer
92 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 ...
1
vote
1answer
59 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
45 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 ...
1
vote
1answer
74 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
69 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 ...
1
vote
2answers
74 views

Microwave Power settings

Why is microwaving at full power for half the time, not the same as microwaving at half-power for twice the time. What's happening that's beneficial when the pulse is off half the time?
0
votes
1answer
24 views

What setting on a thermomix would create a simmer?

Making marmalade in a thermomix and I need to simmer. What setting should give me a simmer? Thanks.
1
vote
1answer
142 views

Please help identifying this herb

I can’t figure out what herb this is. It tastes kind of bitter!
-1
votes
1answer
58 views

I forgot my falafel and shawarma wrap [duplicate]

At around 2pm yesterday, I bought wraps from a street stand I'm familiar with. I brought it home... and forgot it existed. It's 10am next day, but it's untouched and as well sealed as a takeout ...
-1
votes
1answer
55 views

What to do with a lot dried habaneros? [on hold]

I have grown a lot of habanero chillis last year in my garden. It turns out that they are too hot for most meals I cook. Not knowing what to do with them, I dried them. Since then, I still do not ...
0
votes
1answer
77 views

As it relates to the Hospitality Industry what is a par level of product?

What does this mean in the Hospitality industry? As in the Hospitality Department will establish par levels of products Is this kind of like when your boss in IT tells you that there should always ...
9
votes
4answers
3k views

My bread in my bread maker rises and then falls down just after cooking starts

I really need some help! Every time I try to bake some bread in my bread maker, the bread rises at first but just when cooking process starts and the device increases the heat, the dough fall down! I ...
2
votes
1answer
61 views

potential cereulide on plastic container, can it be washed off?

I recently saw a video of a person who died from eating 5 day old unrefrigerated pasta. The cause was cereulide toxin from Bacillus cereus bacteria in the food. I recently left pasta unrefrigerated in ...
0
votes
3answers
105 views

How to increase Thai curry flavour without increase spicy

I'm using this Curry paste but my girlfriend doest like too spicy, therefore the flavor is really bland.. how can increase the flavor without make it too spicy?
1
vote
1answer
57 views

How long overnight oats are safe/ok to eat

So I forgot my bowl of oats in the fridge and it has been 15 hours, I can either throw them away and make another bowl but I wanted to ask if it is safe to consume a bowl of oats that have been left ...
-1
votes
0answers
31 views

Antique Cast Iron Skillet with old cooking residue [duplicate]

I just came into possession of my grandfather's old cast iron skillet. It's in great shape except it has alot of raised, bumpy black on the outside, some of the bottom, around the pour spouts and ...
2
votes
2answers
147 views

French soup cheese

Growing up, I got to visit France quite a bit. One thing I remember eating quite a lot was fish soup (or soupe de poisson), and it was customary to add a grated cheese to it which would melt partially,...
-1
votes
1answer
51 views

Can coconut milk always and thoughtlessly substitute cream-based/bechamel sauces? [closed]

I'm thinking of a pasta dish with chicken and mushroom. I have some coconut milk to use. I also want to add cheese at the end, because cheese. But I'm worried the coconut milk might be too strong/odd ...
4
votes
1answer
599 views

My sourdough splits at final proofing (pic included), advice?

The last couple of times I've made bread the dough starts "splitting" during final proofing. Does anybody have any idea why? The bread is still great but it doesn't get as much oven spring as I'd ...
3
votes
1answer
243 views

Something came out of oats. What's this?

These came out of a rolled oats product. Are these some part of oats and safe to eat?
3
votes
1answer
70 views

Exactly which kind of cardamom should I use in pho (phở)?

I have been cooking pho for a while. Pho recipes differ from one another, but one of the most common spice ingredients is cardamom. Having looked at various sources, recipes, and Wiki pages, I feel ...
4
votes
2answers
90 views

Sheets of fresh pasta sticking together

I make fresh pasta regularly and it usually works out well. There is one exception. If I make sheets of pasta for lasagna or cannelloni they tend to stick together during cooking so that I have ...
10
votes
3answers
1k views

Why is tomato paste so cheap? [closed]

So, at target, Tomato Sauce is $0.84 / lb. But, tomato paste is $1.00 / lb. However, tomato paste has 4x as many calories, implying that they reduced it by 4x. This makes sense, since reducing tomato ...
6
votes
3answers
118 views

How to achieve a super leavened cake as the Pierre Herme ones?

I made several cakes in my life. I know the difference between different leavening agents. I know that low temperature tends to make flatter cakes, but I never could get this kind of shape. If I use a ...
1
vote
1answer
91 views

Most optimal pizza type or style for home oven?

I have an electric oven with a "broiler" function. Its not bad, but temperature-wise it doesn't get close to the 450°C required for "real" neapolitan style pizza. I think it is below 250°C on the ...
8
votes
0answers
62 views

Anti-Coagulant for Oat Milk

I am trying to make my own oat milk, primarily for use with coffee (Lattes/Cappucino's etc), so I am trying my best to mimic the results of oatly barista edition, which is not available to buy here in ...
-1
votes
0answers
29 views

How to maximize cocoa/chocolate storage life (precise conditions)

Please read this before answering. There are a number of previously asked questions on tips for storing cocoa or chocolate: Is it better to store chocolate in the fridge or at room temperature? How ...
-1
votes
1answer
64 views

Can I make cheese from old homemade yogurt?

I made homemade yogurt 3-4 weeks ago that still looks and smells good. Can I reheat homemade yogurt to make cheese?
4
votes
1answer
40 views

Can I use a metal bowl with rubber bottom as double boiler?

So long story short I am attempting to make some chocolate covered strawberries for my wife for mother's day tomorrow. I found some easy recipes that I want to try, including one that say you can just ...
-1
votes
1answer
66 views

How to prevent cooked noodles & dumplings from getting soggy

I enjoy making spaetzel and gnocchi and have become quite good at it, but I always run into the same problem. After boiling the dumplings, I put the cooked dumplings into a bowl, where water tends to ...
0
votes
0answers
31 views

Brown hamburger [duplicate]

My hamburger is outdated by 6 days. It has been in the fridge in its unopened package however is has turned brown. It doesn't smell nor is it slimy. Is it safe? Would the flavor be affected?
4
votes
1answer
117 views

Can quinoa be used as a soup thickener?

The normal method for preparing quinoa is to boil water, drop the quinoa, wait until it "sprouts", then strain. My question is about the last part: the straining. Suppose you are making a soup (...
2
votes
2answers
46 views

Should pressure only be applied at the top of a pastry bag?

I was using a pastry bag for the first time today, and used both hands to squeeze the frosting out, applying pressure on the side and at the top of the bag. My friend said it's better to only apply ...
4
votes
1answer
52 views

Is this dark muscovado sugar safe to use?

I've got a batch of dark muscovado sugar that I rarely use, sitting in an airtight ziploc bag. Upon opening it today, I noticed that is gone very hard and some of the lumps are white inside. There's ...
3
votes
1answer
417 views

Can I make ravioli dough with only all-purpose flour or do I NEED semolina flour?

This is the exact recipe I'm talking about: https://selfproclaimedfoodie.com/butternut-squash-ravioli/ I'm not a very strong cook, I'm only 22 and have very little experience. I've got working with ...
3
votes
0answers
48 views

Discoloration in tea kettle

I have a two piece tea kettle used for brewing black Turkish Tea. The bottom part is used strictly for water (specifically faucet water), whereas the top is for steeping the concentrate of the tea. ...
5
votes
1answer
100 views

Pinholes in new cast iron pan

I just received my new cast-iron skillet and noticed two little pinholes (1-2mm) in the inside bottom of the pan (see pic below). As I live outside the USA, it is a hassle getting it returned and ...
2
votes
1answer
29 views

Biscotti with chocolate drizzle in batter

I make biscotti. I want to introduce chocolate — not chips, but melted chocolate — drizzled through the dough without turning it completely into chocolate. Any suggestions on how to do this?
1
vote
1answer
56 views

Chocolate pancakes using melted chocolate

I have a friend who wants to make American-style chocolate pancakes for breakfast in Mother's Day. That's alright and there are plenty of recipes laying around, but the thing is she would like to use ...
-1
votes
1answer
66 views

Premix and refrigerate egg omelettes

I would like to crack about a dozen eggs and mix in omelette ingredients and store them in the refrigerator in an airtight container for a about 4 days for a faster breakfast. Is this safe?
4
votes
0answers
29 views

Should I rinse the flax seeds after soaking them when making flax milk?

I started making my own non-dairy milk. Having looked at multiple recipes, I saw that some call for soaking the flax seeds before processing them to make milk. My questions regarding making flax ...
2
votes
1answer
113 views

What to do with layer of fat on pork spareribs?

So I got a nice big rack of ribs from an excellent butcher, and it has a fairly thick layer of fat. Previously when I've bought ribs for smoking/slow cooking, That fat hasn't been there, and the ribs ...
0
votes
2answers
121 views

My tea had expired(?) for about 9 years already, can I sill use it? [duplicate]

is doesn’t say if it’s best before or expiring date It smelled okay.I saw a blog saying that it’s okay to use it,but I’m a bit skeptical about it.
3
votes
3answers
89 views

using vital wheat gluten instead of flour?

I want to make Naan, but I am on the Keto diet and traditional wheat flour has too many carbohydrates. Can I make it with vital wheat gluten instead of flour? Do I have to add anything else?

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