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2
votes
1answer
74 views

What is the thick black soysauce that they pair with Hainanese Chicken Rice

In Singapore, whenever you order Hainanese Chicken Rice, they will give you three dipping sauces, including a thick black, slightly sweet soy sauce. It's very different from normal soysauce. What ...
3
votes
1answer
53 views

Does the vendors’ storage method affect shellfish quality?

For the same shellfish (like Little Neck clams), Some supermarkets keep them in tanks with running water: While other supermarkets fridge them dry, without water: Does the storage method affect ...
10
votes
3answers
3k views

Cumin in Taco Seasoning?

I've noticed that I never taste cumin in the tacos I get at restaurants, yet cumin is often the most noticeable flavor in pre-made taco seasonings. When and why did cumin get associated with tacos? ...
4
votes
3answers
1k views

Cooking pasta in water temperature range?

I'd like to know what is the temperature range in which pasta can be cooked in water. I'd be interested in this in order to waste less energy/heat as opposed to cooking it in rolling boiling water and ...
3
votes
0answers
48 views

Dried and Salted Fish Fillets (e.g. cod) Sous Vide

I don't have much experience cooking with dried and salted fish, but as far as I have read traditional recipes start with a long soaking time in water (and also changing the water multiple times) to ...
1
vote
2answers
44 views

panna cotta gelatine and size/form

Suppose I've found my "sweet spot" for the amount of gelatine for a recipe of panna cotta which has been tried only for individual portions that are either turned upside down on a plate or topped and ...
2
votes
1answer
90 views

What are food additives that help popsicle/shaved ice melt slower?

What are food additives that help popsicle/shaved ice melt slower? Simple popsicle ingredients: water, sugar, flavoring I used agar agar and gelatin before, but don’t want to: The texture is not ...
4
votes
1answer
2k views

bread made with egg safe to leave outside?

I have some bread that has egg in it. Safe to leave the bread at room temp after baking? Im asking because I wouldn't leave scrambled eggs at room temp but is bread ok?
1
vote
4answers
169 views

Why does my cake lack air bubbles and looks like a molten mass?

I have tried to do cakes many times and I frequently have the problem of my cake not having the bubbly structure I expect, but rather looking like a smooth mass on the inside. So far I have ...
0
votes
1answer
32 views

Do I use the Air Fry fan when baking with the Emeril 360 Air Fryer/Oven?

The air fry fan comes on automatically but the instructions seem to indicate I should push it off. Is it still convection cooking or is the Air Fry button for Air Frying only?
4
votes
2answers
89 views

Pork substitute for Game Meat Pie

I found out my friend can’t have fatty pork products (grew up not eating it for religious reasons and now if she has really rich fatty pork products it makes her sick) but she was super excited to try ...
5
votes
2answers
214 views

How to smooth a wooden rolling pin

My wooden rolling pin has a rough patch on it due to the grain of the wood. When I roll out pastry with it, the pastry tends to stick to the rolling pin at that point and lift. Is there anything I can ...
0
votes
1answer
96 views

Can I use a saucepan to cook non-liquid things, like making omelets?

I know that saucepans are good for cooking things in a liquid or with decent liquid content, but are they good for sauteing or making omelets, just things that don't involve little liquid?
3
votes
1answer
44 views

Is natural yoghurt & soured cream a good replacement for khatta dahi (Indian sour yoghurt/'curd')

Dahi is a natural unpasteurised yoghurt eaten as-is and an ingredient in India, aka curd in Indian English (different to curd in Br/Am E. though). Khatta dahi is more soured (khatta means sour). What'...
2
votes
1answer
73 views

Pasta water usable with lentil pasta?

I'm planning on making a pasta dish tonight that uses the pasta cooking water in the sauce. Something like cacio e pepe. The pasta I've got is the high protein pasta that they make out of lentils or ...
1
vote
1answer
79 views

Are there different flavours of cumin?

I’ve recently cooked the same recipe with different batches of cumin. The first time when I added the cumin it gave off a Middle Eastern / Indian scent, the second time it was more Mexican smelling. ...
3
votes
2answers
68 views

GIving that alcoholic taste to yeast-leavened cakes (panettones)

For the last 3 new year evenings I've tried to make panettones (both chocolate and fruit ones) and my recipe is getting better, with the last one being the first reasonably successful one. However I ...
0
votes
1answer
59 views

Mixing vegetables in a blender (e.g. for soup) - does the percentage of fiber decline?

Imagine you have some food (e.g. 100g of mushrooms) and you mix them to a soup. To what degree the percentage of (insoluble) fiber is affected? I don't mean the question "raw" vs. "cooked", just the ...
2
votes
1answer
156 views

Does leavened bread made with yeast require gluten to rise?

I want to understand which flours can and can't be used with yeast to get a rise for baking bread. From what I understand, yeast consumes sugar and produces carbon dioxide, which gets trapped inside ...
4
votes
2answers
64 views

How tight should the lid be when braising?

Much of the braising guidance I've read emphasizes the importance of a tight-fitting lid. For example, in All About Braising, pp. 18-19, Molly Stevens provides instructions for sealing a braising pot ...
1
vote
1answer
61 views

Why does some mayonnaise burn when toasted?

I've been toasting sandwiches with mayo on the outside, and Sir Kensington's Classic Mayonnaise leaves burnt/black stain on the toaster. Other mayo (kraft...) leaves no black/burnt residue. Sunflower ...
1
vote
1answer
49 views

What are unique properties or advantages of tagine?

Recently I saw a tagine from Le Creuset and tried to gather more information about it (materials, usage, etc.). But I could not figure how it sets itself apart from Western pots (be it cast iron or ...
1
vote
2answers
84 views

Yorkshire pudding - how do the proportions of the ingredient affect shape, texture and taste?

Some very interesting posts, like this one, which has links to some more extensive discussions and websites that I consulted, too, describe some aspects of the method used to prepare and bake the ...
3
votes
1answer
47 views

Wine reduction sauce a little too rich

I made a wine reduction sauce using a great merlot and some low sodium broth (onions and fond too!). I started by making a roux and then reduced the sauce. It has great consistency and tastes great ...
2
votes
2answers
123 views

Crispy cold fried chicken

James Beard rhapsodized about cold fried chicken, and I agree with him: not as good as fresh, but still the best thing at the picnic. Of course, if you pull the chicken out of the fryer, encase it in ...
3
votes
2answers
90 views

Balti versus European cookware

I've read about the Balti bowl (the cookware, not the dish). Apparently, one can cook specific recipes with it. For example, it is used to prepare a curry over intense heat. In particular, I was ...
2
votes
0answers
110 views

Special twist to make pasta noodles like the ones at Take Aways / Kebap Huts

You people out there are my last hope for finding my holy grail. I have tried dozens and dozens of recipes - none of them came even close to what I am searching. I look for a way to make noodles like ...
5
votes
2answers
66 views

How do I use beer barm to make sourdough?

I have been making sourdough now for the last six months or so, fairly successfully, using a starter that I created on the bread-making course that kicked this all off. While on the course, I ...
5
votes
1answer
89 views

How much cream can whip at once?

I am making a large quantity of a recipe that calls for whipped cream. I can use A KitchenAid mixer with the standard 4.5 quart bowl and whisk. For efficiency sake, I’d like to whip as much as ...
0
votes
1answer
115 views

Can gravlax be hung to dry?

If I cure salmon into gravlax as made in this video featuring a Gordon Ramsey recipe, what would happen if I hung the cured salmon for let's say a week after curing has been done. Of course, hanging ...
0
votes
1answer
80 views

My milk chocolate is grainy - how to fix it? [duplicate]

Below is the milk chocolate recipe I used. It's good enough, but grainy, not as smooth as I'd like. Any thoughts on how to make it smoother? Most recipes I find online have milk chocolate as an ...
1
vote
2answers
99 views

Optimizing for efficiency: boiling frozen salmon without defrosting

Background: I'm trying to eat healthier - not necessarily optimizing for taste but for cooking complexity/time and health. I have frozen salmon filets (small/thin) I'd like to cook in boiling water, ...
3
votes
1answer
106 views

How to tell apart mold and flour on sourdough bread?

I bought some sourdough bread from a bakery three days ago, and put it (still in its brown bag) in a ziploc bag. Now, I know these loafs are covered in flour, but the bottom looks slightly different ...
3
votes
1answer
129 views

Can I bake a cheesecake using only a water bath?

I don't have an oven, but I want to make a cheesecake; however, I do not like the "no bake" cheesecake recipes. A lot of cheesecake recipes require a water bath before baking in an oven. I was ...
-1
votes
0answers
83 views
22
votes
5answers
6k views

Which regions of the world prefer mustard in their mayonnaise?

I recently moved from Poland to Canada and was shocked to find that I found every mayonnaise I tried in Canada tasteless. So I compared the ingredients labels of the ones I tried here to the ones I ...
0
votes
1answer
44 views

“Post Brine” for Lacto-Fermented Cucumbers (Dill Pickles)

Once I have "pickles" pickled (pun intended)... how do I store them? Typically I make a very large batch and would like to transfer them to smaller vessels for friends/family... do I just pour in the ...
2
votes
2answers
271 views

Sharpening a knife

Lets say I sharpend my knife starting with Grit 400, then 1000 up to 3000 and 6000 but its still is too dull. If i want to sharpen the blade again do I restart with grit 400 or 1000 ? And is there a ...
5
votes
3answers
140 views

How to make a more apple-y apple cider yeast bread

I would like to figure out how to make a strongly apple-flavored yeast bread I found a recipe for a yeast bread that I was quite happy with, which starts with the yeast in 2 cups of milk, then uses 1/...
2
votes
1answer
82 views

How do I tell guar gum from xanthan?

I purchased both guar gum and xanthan gum in little unmarked baggies from the bulk section of my local health foods store. This was months ago and since I foolishly forgot to label them, now I have ...
2
votes
1answer
78 views

which mixer should I use to grind idli batter in USA?

I have been struggling with making soft idlis. I live in the US. I have tried many recipes but none of them gave soft idlis. I suspect it might be because of the grainy batter. I am using Ninja ...
1
vote
0answers
123 views

Any meal recomandations for a young new graduate starting his life alone? [closed]

I just graduated recently and is now working in a new city and living with my roommate who is now a close friend for over 10 years, and was wondering if you guys could give me some hints on some ...
2
votes
1answer
148 views

Do nutritional facts take into account the inedible parts of certain foods?

I was wondering if the caloric values of leftovers of certain foods (may the best example be bones, when eating chicken) that are never eaten, taken into account when calculating nutrition values of ...
10
votes
1answer
4k views

How can I salvage jelly that does not set?

This is related but not a duplicate of this question. Apparently, I used fresh kiwi and mango in my jelly, and now it does not set. I know what I did wrong; but what can I do about it? E.g. Can I ...
0
votes
0answers
110 views

Sour tasting brussel-sprouts [closed]

I just served the worst dinner ever and to top it off, the brussel sprouts looked perfectly fine, but tasted like sour milk. I ate two thinking what on earth is happening, while my friends quietly ...
31
votes
7answers
10k views

Fry onions and garlic before adding to the sauce?

I am making a tomato sauce for pasta but I am not sure whether to put the garlic and onions into the sauce raw or to sauté them first? What would be the difference in the taste, does one have more ...
0
votes
1answer
58 views

How do I make canned tomato sauce delicious for pouring on top of steamed vegetables? [closed]

I usually steam mixed vegetables and top it with the following tomato sauce concoction: canned diced tomato (salt free) cayenne chili powder habanero chili powder dill weed stevia There’s no ...
0
votes
0answers
130 views

Should you eat the fat around the steak? [closed]

What's better than a nice piece of steak? (Ok, opinions may vary...) I love to eat the fat that goes around it too - I think it's the best bit - but my wife thinks it's the worst. Note that I do pick ...
0
votes
0answers
39 views

Tempeh home made culture - Why does it smell bad?

The tempeh culture spores I got from store did not have any smell. I used it to make a home made culture using okara. The home made tempeh culture smells like dried fish. I am wondering if it is safe ...
0
votes
0answers
10 views

Different ways of making soy milk and how it affects tofu [duplicate]

Story: I have been trying to make soy tofu from home made soy milk with little success till today. Usually I soak the soy beans overnight and boil them, then grind it to squeeze the milk out. The ...

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