All Questions

0
votes
0answers
11 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,...
3
votes
2answers
39 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
16 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
1answer
46 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
1answer
45 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
76 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 ...
3
votes
0answers
50 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
53 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
54 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
66 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
37 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
49 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
21 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
80 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
2answers
85 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
57 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
44 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
58 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
101 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
101 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
73 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
56 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
85 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
77 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
79 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
27 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.
2
votes
1answer
151 views

Please help identifying this herb

I can’t figure out what herb this is. It tastes kind of bitter!
-1
votes
1answer
61 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
59 views

What to do with a lot dried habaneros? [closed]

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
81 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
67 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
113 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
59 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
32 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 ...
3
votes
2answers
156 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
53 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
603 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
254 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
92 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
146 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
92 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
64 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?

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