All Questions

1
vote
3answers
61 views

Does microwaving fully cook chapatis?

I saw a video on how to make chapatis and someone made a comment saying you must allow chapatis to fully inflate because it is the steam inside them that cooks them and not fully inflating means you ...
2
votes
2answers
99 views

can i use yeast instead of baking powder in a cookie receipe?

I currently have no baking powder in the cupboard and I'm just wondering if i can use yeast in a cookie dough recipe instead of baking powder
2
votes
1answer
102 views

(Survival Salt) Extract Salt from natural sorces (In the wild) without the Ocean

I'm inquiring to learn a survival technique in the wilderness. How can I extract and crystallize salt (sodium chloride) from wild plants, animals, or rocks, with access to a freshwater source only. I ...
3
votes
1answer
51 views

how to dry out flavored sugar

Hi I just wanted to know how to dry out flavored sugar, I flavored some regular white sugar with flavoring essence but it got damp, since where I'm from its hard to get these types of sugar so I was ...
0
votes
0answers
38 views

Parchment substitute

What can be used instead of parchment to line mini cheesecake pan(with removable bottoms, as parchment bends while baking unlike using parchment to line larger cheesecakes?
1
vote
1answer
65 views

How far ahead can I prepare this coleslaw recipe?

I'm making a coleslaw to accompany dinner tonight which consists of: 1 Apple, julienned 1 Carrot, grated 2 spring onions, sliced 1tbsp Mayonnaise 10ml cider vinegar 10g chipotle paste 1/2 red chilli, ...
0
votes
1answer
65 views

Can acetate sheets be put in the oven?

I have tried lining mini cheesecake pan (with removable bottoms)in parchment paper, as I do with larger cheesecakes. The parchment paper bends in the mini version. Can I use food-grade acetate in ...
0
votes
1answer
65 views

Flavorful beef broth without bones?

is it possible to make flavorful beef broth as a base for Pho/Soup etc without bones? I'm not minding the body/gelatinous or not, just the flavor. on our market here the butchers sell meat scrap ...
2
votes
4answers
105 views

How to apply ascorbic acid ppm in bread baking?

According to Effects of different doses of ascorbic acid on alveograph and bread making quality of wheat flour with average quality as starting material : the best dose of ascorbic acid that can ...
0
votes
1answer
107 views

Baking spread equivilent in the US

I trying to find out what I could use to substitute "Baking spread"? It is in a British recipe and in the US, where I live, I've never seen this.
13
votes
4answers
2k views

What makes cake a Sponge Cake? And what doesn't?

I've been watching the Great British baking show and they refer to basically every cake as a sponge. I live in the USA and grew up in Australia. We just called cake, cake. I know how to make a ...
1
vote
1answer
98 views

What would be considered thick milk in old recipe

I have a cake recipe from my Grandmother that calls for thick milk? Anyone know what this might be? Not sure of the cake name, handwriting is hard to read. Full recipe is 1 c sugar, 2 eggs, 1 c ...
0
votes
1answer
87 views

cooking frozen french fries [closed]

I tried cooking frozen fries in my gotham steel skillet. I had the temperature at low/medium, put the fries in the cool pan and began heating them. The fries stuck to the pan, leaving a residue on ...
3
votes
1answer
81 views

How much temperature control does an emergency food cache need?

I just bought a massive amount of wholesale food to prepare for a winter storm this coming weekend. Since I will not use all of it, and want to keep it around for future emergencies, I'm curious about ...
4
votes
0answers
99 views

Why are sourdough crusts thicker?

I'm used to the crust on sourdough bread being thick and chewy, but had always attributed that to the longer rise, and baking with steam, that one normally does with sourdough. However, this week I ...
1
vote
1answer
34 views

What kind of reaction when you combine sodium bicarbonate and sodium acid pyrophosphate?

Is it a single reaction slow raising agent? It only activates when on a heat right? My product is a Chinese fried dough known as youtiao... And also going to add with ammonia bicarbonate
1
vote
2answers
102 views

Why using ammonia bicarbonate and baking powder for deep fried bakery product?

This is my main bakery product: https://en.wikipedia.org/wiki/Youtiao I have been importing the raising agents. But now I can't import anymore... From my experience, the recipe used 2 kinds of ...
2
votes
1answer
80 views

Oat powder is moist after blending for two minutes. Safe to store?

I filled my blender about half way with instant oats and blended on high for about 2 minutes. When I took the lid off, I noticed moisture all inside the lid and and the oat powder is a little moist as ...
1
vote
2answers
67 views

How to compensate for high altitude when baking bread in a bread machine?

I have heard that high altitude can create bad results when making bread in a bread machine. I live at 7,000 ft above sea level. If I bought a bread machine, is there some way to compensate for the ...
1
vote
1answer
102 views

If I want a complex, yeasty soy sauce, what to look for?

My local Asian food shop has many, many, brands of Chinese soy sauce, light and dark, most of them describing themselves as 'superior'. What should I be looking for in the ingredients lists as a sign ...
0
votes
0answers
26 views

Does a thawed frozen entree rot? [duplicate]

I left an Indian cuisine frozen entrée out and I left for two weeks. Will I come home to maggots? I heard Frozen foods can't produce maggots. Please help!
1
vote
0answers
87 views

Should a cook be concerned about the type of symmetrical edge-grind from the manufacturer on a chef's knife?

Asymmetrical edges are out of scope of my question because I feel like they're too different from symmetrical edges as it relates to the question. If the stock edge-grind on a chef's knife is any ...
2
votes
2answers
202 views

What does stp yeast stand for in an old recipe?

I saw an old recipe that called for an stp of yeast and salt...all other measurements were standard. What does stp mean?
0
votes
0answers
24 views

why are my lollipops sticky? [duplicate]

I make lollipops at home in a silicon mold but every time as soon as I take them out the mold not even two minutes after they seem to develop a sticky coating how can I prevent that in the first place?...
0
votes
2answers
75 views

Animal Stock from Vegetable Stock

I always seem to accumulate vegetable scraps faster than I do bones, so would it be possible to create a vegetable stock in a pressure cooker, to then create a chicken /beef stock at a later date when ...
0
votes
1answer
65 views

Cooking Small White Navy's giving me issues [duplicate]

how long must I cook small white navy beans in my soup to get soft? Seems like it is taking too long. So far I have cooked 4 hours!
0
votes
1answer
102 views

How to differentiate sea prawns from farmed ones?

Is there a way to differentiate sea prawns from farmed ones based on appearance? Can we differentiate it based on Color of prawn, structure etc?
2
votes
1answer
103 views

Should I “sponge” tea?

I went to a tea shop for Chinese New Year and the owner was incredible adamant about rinsing, sponging and reusing the tea. Is this a normal thing? Should I be doing it? What teas should I be doing ...
2
votes
1answer
115 views

How do I make restaurant quality pizza? [closed]

I've been making my own pizza dough for years but almost always the results are stodgy and thick dough. Ideally I'd like to make thin, crispy pizza bases with those bubbly bits. Measurements for ...
1
vote
1answer
91 views

My pizza dough has risen for a second time

I had already made the dough into a pizza and while waiting to put it together it has risen. What should I do?
1
vote
1answer
69 views

Keeping cream pies set while browning meringue topping

My cream pies set up great until I put them back in the oven to brown the meringue. When I take them out & let them cool, they are no longer set up. What am I doing wrong?
0
votes
2answers
117 views

Does salt prevent water from absorbing nutrients and falvours from food?

A long time ago, I read somewhere, that there is a very specific reason, why we put salt in the water for cooking pasta: The point is to hinder the water from absorbing flavor and nutrients from the ...
0
votes
3answers
106 views

Can't stop eggs from sticking to stainless steel pan [duplicate]

I've made omelettes in this pan before without any problems, but fried eggs are impossible to make without sticking.I heat the pan, throw few drops of water and check if they move around (some would ...
0
votes
3answers
94 views

Factory canned grape juice

Is grape juice ok to drink in an unopened can with the expiration date 5 years ago. It has also been refrigerated though unopened.
4
votes
1answer
2k views

Should I preheat glass and ceramic pans before baking bread?

I never bake a loaf of bread before and I would like to bake a no-knead bread. For your information, I have an electric oven, a glass and ceramic pans. Should I preheat the glass and ceramic pans in ...
0
votes
2answers
158 views

I forgot to rinse lentils before adding them to soup. Is the meal still safe to eat?

I get a bit too freaked out about health and safety when it comes to cooking. I am cooking a lentil soup today and have just added a whole bunch of lentils I forgot to rinse. Is the food safe to eat? ...
1
vote
1answer
62 views

Stodgy crumpet-like crumb in overnight white

Over the weekend I made an overnight white loaf, methodology was something along the lines of the following: Activate yeast in water, mix with the bread until well incorporated. Leave for 30 minutes. ...
0
votes
0answers
35 views

Cracked Cookies

I've been having problems when I bake cookies. I place them in a metal mould and it always ends up having cracks during and after baking them. The cracks does not look nice and the cookies does not ...
3
votes
1answer
218 views

What do you call this Chinese Popcorn Cooking mechanism?

In this video they have this really cool popcorn pressure cooking thing,
0
votes
1answer
90 views

Using heat to cook (mock) ceviche

Although I love ceviche I'm worried about possible health issues caused by eating raw fish. I know that freezing it at -20° C for at least 24 hours would be effective against Anisakiasis and reduce (...
2
votes
1answer
58 views

Can I make Ricotta Impastata?

Trying to make homemade canollis. Have tried a half dozen different ways, with some success. I recently found an Italian eatery that sells canolli filling in their refrigerated section. This is the ...
4
votes
2answers
153 views

How long is too long for sous vide steak

I have sous vide for a while with mixed success. Mostly good, but still mixed. One thing I question which I hoping to get opinion on is time to sous vide beef (steak specifically, e.g. ribeye or ...
1
vote
2answers
65 views

What is the measurement of 1 1/2 cups of cilantro leaves into ground cilantro

Recipe calls for 1 1/2 cups of cilantro leaves. I only have a 0.43 oz (12g) bottle of ground cilantro. How much of the ground cilantro should I use?
2
votes
1answer
101 views

Why can't one reheat wok noodles?

Most packages of ready noodles contain the information not to reheat them, for example: https://groceries.asda.com/product/noodles/asda-straight-to-wok-noodles/910002208900. It's safe to reheat rice, ...
0
votes
2answers
52 views

How to Remove Garlic Ginger Paste smell from refrigerator

When I put paste of garlic and ginger in the fridge the smell of paste spread in all the fridge and the other things too which are in the fridge.Kindly help me how to get rid of this to avoid the ...
1
vote
1answer
91 views

Attempted to season my new cast iron pan and was left with a ring

Is my pan ruined? I coated it evenly with vegetable oil, put it on low to medium heat, came back after about 20 and the centre where the now circle is was dry and the oil was around the dry circle. I ...
2
votes
1answer
25 views

Will Asarum europaeum add a ginger flavor?

I was looking through a cooking catalog, and came across GINGER, EUROPEAN which made me wonder if this is like normal ginger that you cook with.
0
votes
0answers
13 views

What is the different nasturtium flavors?

Since there's different types of nasturtium do they all have different flavors? What is the taste of each species?
2
votes
1answer
48 views

What type of lavender is normally used in tea blends?

I was looking through a plant catalog, and am confused as to what type of lavender to grow this year to make tea with. Does each species taste different? Which ones are easier to pick?
0
votes
1answer
38 views

How is starch content of some vegetables reduced by cooking?

How is starch content reduced by cooking vegetables? Are the starch molecules simply broken apart? For example, this study showed a reduction in starch in sweet potato by cooking.

15 30 50 per page