All Questions

2
votes
1answer
45 views

What's a pan and what's a pot?

In Dutch, we have just one word for pots and pans, which happens to be "pan", so I was surprised to learn about the word "pot". I learned that pans are for frying and pots are for boiling. But that ...
1
vote
0answers
15 views

How to handle mango puree going stale in mousse

I made a mango mousse cake using the recipe here: https://www.womanscribbles.net/mango-mousse-cake/ Turned out nice, but after two days the mango puree was tasting stale. How can i counter this?
5
votes
1answer
43 views

How long can chocolate be held at temper?

I just got a chocolate melter and have held some tempered pure chocolate (Lindt Excellence 90%) for a day at 33C. I intend to make up 3 or 4 truffles, a few times a week. What’s occurred to me is ...
1
vote
0answers
32 views

How to stop frozen bananas making everything else in the freezer taste like banana?

I freeze peeled bananas for making ice cream. I triple bag them in three Ziploc bags. This works fine. However, apparently they are making other things in the freezer taste like bananas. Apart from ...
1
vote
1answer
45 views

Need help I made this recipe and I doubled the recipe and it looked dry

I need help to fit these batches I already rolled them up can I go ahead fix it. what can I do to fix these batches so it doesn't crumble and look dry. i have I included the recipe I used. Like I said ...
1
vote
0answers
48 views

Genoise vs whipped egg whites- which is better?

If I'm making a cake utilising all the leavening agents including creamed butter and sugar as well as baking powder and soda, would there be any difference if I were to include whipped egg whites vs ...
2
votes
1answer
48 views

How to decode some less common food Expiration Date/Date Manufactured codes (US)?

I was cleaning out and found some snack chips with date codes that are not in an obvious Day/Month/Year format. For example: 028 B2 A1 (Bloom's Potato Chips) 021 T B4A1 (Lieber's Tortilla Chips). ...
12
votes
1answer
1k views

What's the difference between a deep fryer and a chip pan?

As described in the Wikipedia article, a chip pan is a pan that contains oil for frying. The oil is heated to a high temperature, and then usually a metal basket is lowered into the pan for frying of ...
3
votes
1answer
56 views

Incorporating Italian meringue into mousse

Yesterday I made some mousse using whipped cream and Italian meringue as aerators. I incorporated the whipped cream to the base first and the Italian meringue last. However, the Italian meringue was a ...
2
votes
3answers
128 views

How to tell if a vegetable steamer contains titanium

How do I find out why steamers sometimes have titanium, and which ones, if so? Also, why is it there in the first place?
4
votes
1answer
81 views

What is the fatty tissue in beef/pork after it has been braised/stwed?

Perhaps this question has been asked before, but I am unable to find it. The closest I got was someone asking about chicken skin after frying. When a piece of meat with large nuggets or fat attached ...
12
votes
1answer
751 views

Why does cooking oatmeal starting with cold milk make it creamy?

I'd always made oatmeal according to the "traditional" method of bringing the liquid to boil first, then adding the oatmeal. I recently discovered a recipe that calls for adding the oatmeal to cold ...
2
votes
2answers
500 views

Should an enameled cast iron pan be seasoned?

Should I season my Michael Symon Home enameled cast iron frying pan?
1
vote
0answers
32 views

What does tomato purée mean in a UK context? [duplicate]

I'm looking at a recipe on a UK website that mentions needing "2 tbsp tomato purée". Googling Australian websites suggests tomato puree is relatively unconcentrated and comes in cans. By contrast ...
16
votes
2answers
3k views

Why is it recommended to mix yogurt starter with a small amount of milk before adding to the entire batch?

When making yogurt with Yogourmet yogurt starters it is recommended to boil the milk, bring it down to 110 degrees F, then take out a cup of milk and mix the starter, then add that mixture back into ...
4
votes
1answer
67 views

Puff pastry for cream horns

I am making cream horns and I bake the puff pastry on the molds, let them cool and fill with cream. I freeze some empty for later, but they are not crispy. How to improve on that?
2
votes
0answers
85 views

How to remove white stain after stove cleaning?

I cleaned the gate of my stove using easy off oven cleaner and then had some white stains that cannot be removed: How do I remove the stains?
3
votes
0answers
65 views

Are residues from seasoning coating harmful when using carbon steel pan?

I seasoned this carbon steel pan a few months ago, but after several times I cooked, the seasoning coating started to flake. I wonder are the residues harmful? Can I remain the way it is or should I ...
2
votes
2answers
154 views

My Alfredo sauce always ends up gooey

I’ve been trying to make authentic Alfredo sauce using this recipe. I’m normally pretty good with sauces, but this one is eluding me. I simmer the pasta water and melt the butter, and everything ...
3
votes
1answer
141 views

Should beans be drained after cooking?

I cook beans and then eat them (usually without adding anything else). I know that soaking water for beans should be drained. However, I haven't seen anything definitive about the water that the beans ...
1
vote
0answers
60 views

After steaming for 5 mins, why are live PEI mussels shriveled, but PC's mussels plump?

In both cases beneath, I steam the PEI mussels for 5 mins. on a pan on my stove that rules out any possibility of overcooking. I`ve bought the product beneath from my supermarket weekly for the past ...
4
votes
1answer
84 views

What is the secret to avoid bitter-tasting rapini?

At a certain pick-your-own-food-and-stamp-your-card-then-pay-at-the-exit restaurant, the salad bar includes a delectable rapini, even though it looks like it is prepared with nothing more than ...
3
votes
2answers
73 views

Do you need more yogurt starter for more milk?

I bought some Yogourmet yogurt starter packages and it says to use 5g per 1L of milk. However, if I am making a gallon at a time - is more starter actually required than it would be for just 1L?
0
votes
0answers
25 views

Adding both soy lecithin and calcium propionate for bread

I use in my plain bread recipe - 1280g of plain flour and for whole wheat bread recipe- 960g white flour added is 320g wheat flour. How much liquid soy lecithin and the calcium propionate should be ...
4
votes
1answer
117 views

Very very soft bread

I was reading comments about oil or no oil. I use butter, but when cooking a 50/50 white/wholemeal loaf it is so soft its like cotton wool and nearly impossible to cut. Any ideas how get the loaf a ...
2
votes
1answer
53 views

Why are my sponge cakes not rising?

I have baked various types of sponge cakes for many years and they have always been fine, but recently, every cake I bake is not rising properly. I am a bit perplexed as to why this could be when I am ...
56
votes
4answers
9k views

Why do you need to heat the pan before heating the olive oil?

In the Netflix documentary Salt Fat Acid Heat, Samin Nosrat says this when she is making sofrito and she is about to put olive oil into the pan: This is one of those important things that I think ...
27
votes
3answers
5k views

What is this plant I saw for sale at a Romanian farmer's market?

I was at an agricultural market in Baia Mare, Romania and several vendors were selling this plant that looks like the tips of a pine tree. I didn't ask for a name and didn't handle it, so I can't tell ...
2
votes
1answer
48 views

Liquid soy lecithin vs sunflower lecithin

I'm currently reading Modernist Cuisine at Home and one ingredient that keeps coming up is "liquid soy lecithin". I'm pretty familiar with the powdered variant for making light, airy foams, but the ...
3
votes
2answers
137 views

Why does barbecue sauce break down and become watery in baking

I have a great brown sugar, onion, spices and catsup-based barbecue sauce for pork spare ribs, but when I bake the ribs in the oven, the sauce turns watery and thin. What do I need to remove or add to ...
6
votes
1answer
139 views

How can I make my sourdough bread more sour?

I am having trouble getting my German Farmer Rye Bread (Bauernbrot) to taste sour enough. I have a good rise and good structure but the flavor is not sour enough. I tried making the starter less ...
1
vote
1answer
57 views

Bread machine bread dough

I wanted to bake bread in the oven. I used my bread machine to do the dough part it rise twice in the machine. I couldn't finish it so I put in fridge over night it rise for a third time. I took it ...
2
votes
0answers
117 views

Why did mango lose sweetness after pureeing

It is mango season and I am pureeing Mangoes. I used Malgoa mangoes which have a very sweet taste. The mango pieces taste sweeter than the puree. The puree is still sweet, but less. Why is that?
14
votes
2answers
5k views

Can I give my friend the sour dough “throw away” as a starter to their sourdough starter?

Many sourdough techniques suggest throwing away half your starter further on in the fermenting process. The reason given (in many YouTube videos I've watched) is that it'd eventually take over your ...
3
votes
2answers
194 views

What's the name of this Indian dish I had?

I had a dish recently at an Indian restaurant called Andhra(?) chicken. It was written in marker so I'm not sure about the h in there. The dish consisted of breaded pieces of chicken that were fried ...
4
votes
3answers
236 views

Nonstick Pan Ruined in High Heat?

I bought a nonstick Greenpan at Williams and Sonomo. It was kind of expensive like $100. It was working great. Then someone used it on high heat. Now it sticks a lot. Visually, I don't see ...
3
votes
1answer
259 views

What is the English name of these sea snails?

What is the English name of sea snails sold in Vietnam that the Vietnamese labelled as Ốc bông & Ốc tỏi (Vietnamese)? Ốc bông Ốc tỏi
1
vote
1answer
86 views

What spoils breadcrumbs quicker, oxygen or moisture?

Should breadcrumbs be packaged in a paper bag, or is a plastic bag preferred? What spoils breadcrumbs quicker: oxygen, moisture, or both?
5
votes
1answer
110 views

Cheap/DIY approach to compressed powder candy

I'm interested in making tablet-style compressed candies (like sweet tarts or specifically the sticks from lik-m-aid), and while I can find ingredients on store packaging and figure out from there, I ...
0
votes
0answers
46 views

Safety of defrosted turkey and chorizo sausage meat [duplicate]

Accidentally left frozen turkey filets and chorizo sausage meat (vacuum packed) on cold packs in cooler for 36 hours!!! Totally thawed upon discovery. Is there a way to tell if it is still safe? Or ...
9
votes
4answers
3k views

Jam with honey & without pectin has a saucy consistency always

My orange jams and strawberry jams with honey are not getting set.. for some reason I don't use pectin (mental block maybe - though I know it's a natural ingredient).. reading a lot of blogs I found ...
13
votes
3answers
3k views

Why is my Taiyaki (Cake that looks like a fish) too hard and dry?

I was making taiyaki, and most of my friends said that the dough is too hard and dry. I have: 2 cups cake flour 4 tablespoons sugar 6 teaspoons baking powder 1 cup of milk 1/3 cup water. I use an ...
1
vote
1answer
189 views

My once black cast iron skillet is now dark silver on the inside. Have I ruined it?

the bottom of my pan is now a dark silver instead of black. the inside sides of the pan is still black. I used brillo pads to clean it and now I fear I have ruin this pan as well as another that ...
2
votes
1answer
103 views

Leftover Uncooked Pasta Dough

I made pasta dough (flour and egg only) and still have half the dough in the fridge. It is folded in thirds and in plastic wrap, not yet rolled. After a day or two it started turning darker which I ...
2
votes
0answers
35 views

Substituting minced garlic for whole garlic cloves [duplicate]

How much minced garlic is equal to 3 medium garlic cloves?
0
votes
2answers
98 views

Are hard anodized aluminum pans oven-safe?

I have a full metal "hard anodized aluminum" pan which I'd like to use in the oven. I heard non-stick pans in the oven are unsafe. This pan comes with: no "oven-safe" label, a metal handle on the pan,...
3
votes
3answers
258 views

Is there a kind of food like bread that I can use to absorb sauce but that doesn't dry out so fast?

This is more related to eating than cooking: is there a kind of food that I can use to absorb sauce but that doesn't dry out as fast as bread? I was thinking in the context of using bread to get the ...
1
vote
2answers
100 views

Do other ingredients in brines penetrate the meat?

I always thought, that only salt is able to penetrate deep into the meat. However, there are many brine recipes, calling for additional falvors to be added. How can they penetrate the meat, if only ...
5
votes
1answer
155 views

How can I make a soft Turkish bread?

I want to make flatbreads like in the following video: https://www.youtube.com/watch?v=LbZ123IwD9w I use the same ingredients (water, flour, yeast, salt) and make a 70% hydrated dough. I let it ...
0
votes
2answers
53 views

measurements for punch like 1/8 of 12 fluid ounces

I need to know how much is 1/8 of frozen orange juice, when it is out of 12 fluid ounce and also 1/8th of 15.25 ounce of fruit cocktail..

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