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2
votes
2answers
185 views

Using the Fruit soaked in vodka [closed]

Does anyone have recommendations on using the fruit that has infused vodka? Can you bake with it or reuse it in any other way?
4
votes
3answers
2k views

Should I use my toaster oven for slow roasting?

I have a couple small tomatoes (about the size of a plum tomato) that I'm thinking of trying to oven-dry to see if we like them. Most recipes I've seen call for roasting them in the oven for 4-6 hours ...
4
votes
1answer
170 views

How does cooking food changes its content of carbohydrates and sugar?

When cooking for diabetics it is important to keep the amount of carbohydrates and sugar low. So I am wondering how cooking food - particularly vegetables - changes the amount of carbohydrates and ...
3
votes
1answer
131 views

Sourdough starter without whole grain flour

Is it possible to make sourdough starter without whole grain flour? I have glanced over the two recipes: https://www.kingarthurflour.com/recipes/sourdough-starter-recipe and https://www....
-1
votes
0answers
58 views

How long in freezer before frying?

I made some chicken pieces from thighs cut into small pieces and then breaded with premixed fried chicken seasoning. I am freezing them so they don't stick or fall apart on baking sheets. It's been ...
3
votes
1answer
110 views

Straining seeds from jam

I have a jar of real fruit jam, made without pectin, it tastes fantastic but the berry seeds are extremely hard. Can I reheat it in a pot on the stove and strain out the seeds and put it back in the ...
0
votes
3answers
190 views

Fully cooked chicken tastes kind of weird

I bought some frozen chicken cubes, defrosted them in the fridge and put them in the oven for 12+ mins. The chicken was white and the juices that ran out was clear, so I figured it was fine. But it ...
-1
votes
1answer
85 views

Why my fan oven is taking soo long to cook chicken?

I have a brand-new digital Electrolux microwave that comes with fan oven. I'm cooking poultry (like 3 pieces of small thighs) and it takes more than 30 minutes at 180C and still it doesn't feel like ...
0
votes
1answer
64 views

How long can you keep pizza dough in the fridge?

We usually keep pizza dough in the fridge for three days before making the pizza. We use the normal ingredients such as flour, sugar, salt, yeast, olive oil and water. I think this specific one has ...
-1
votes
1answer
93 views

Sealed cold press coffee bottle for 2 months and let it brew. Is it safe to consume it?

I put coffee beans(coarse grind) in a glass bottle and filled it with water(1 part beans to 5 parts water). I sealed this bottle and stored it in a dark cold place for 70 days. I opened the bottle ...
0
votes
1answer
57 views

Cabbage rolls question

Can I make cabbage rolls (I use ground beef, rice, seasons, egg and sour cream as the filling) the night before I am going to cook them at 11 the next morning. Will it be safe?
1
vote
1answer
83 views

Cooking a ham a second time

I put a ham in the fridge to defrost earlier this week. It was from a half-hog custom order we got so I'm not 100% sure but I think the processors said it was cured. Today I put it on a wood-pellet ...
2
votes
1answer
40 views

Seasoning a carbon steel wok

I have a carbon steel wok but it became rusty recently when I forgot something in it for a day. I decided to scrub everything off and re-season it. The problem is I can't get the center of the wok to ...
1
vote
2answers
81 views

Lumps in pancake batter

It seems pretty well understood that you shouldn't stir pancake batter until there are no lumps, cause that will create a tough batter. I'm curious as to what "lumps" exactly are. Are they ...
1
vote
1answer
101 views

Help on understanding frosting

A couple of disclaimers: I know there are a number of websites already devoted to this; I needed to ask for clarification because the info out there does not help me understand how they taste ...
1
vote
0answers
65 views

Dry caramel 'curdles' when adding hot heavy cream

I was making some caramel sauce today. A simple recipe: 200g sugar (I used demerara), 500g cream (35% fat). I dry caramelized the sugar under medium-low heat, stirring until all lumps dissolved and ...
0
votes
3answers
193 views

How do you make popcorn in a microwave oven using “normal” popcorn? [on hold]

Just saw this question and it motivated me to write a quick HOWTO for making popcorn in a microwave oven using normal popcorn (which are much healthier (like any carrot or similar you eat) (no trans ...
4
votes
1answer
105 views

What is “White Moist Sugar”?

Looking online at a copy of Mrs Beetons Book of Household management and I came across a recipe that called for "White Moist Sugar". https://en.wikisource.org/wiki/Page:Mrs_Beeton%...
5
votes
1answer
163 views

Why do tomatoes react with sourdough starter?

I sometimes make sourdough and have found by accident that by adding fresh tomatoes to the dough, it seems to swell substantially more during proving, or more quickly. There must be some chemical ...
-3
votes
0answers
57 views

quantity for rice and lentils for khichdi for 100 person [on hold]

i want to make khichdi for prasadam for main meal what should be quantity for rice and Pigeon pea
3
votes
1answer
74 views

Can ganache with butter be frozen, thawed and reused?

I have made a batch of ganache with butter in it. The recipe was supposed to be for chocolates, but I want to now use it on top of a cake. Can I freeze it, then thaw and use it in about a weeks time?
23
votes
1answer
3k views

Can you pop microwave popcorn on a stove?

I move quite a bit and suddenly I found myself with microwave popcorn but without any microwave. I'd like to pop them anyway. I've seen in movies how people pop corn on stoves in various ways but I ...
5
votes
2answers
119 views

How to tell doneness of a boiled egg besides time

I live at 7000 feet, so when I want to make a soft-boiled egg, I either undershoot the boiling time when I follow times online, or over shoot it into hard boiled by adjusting too far up. Is there any ...
1
vote
1answer
48 views

Should I trust my Instant Pot or my ThermPro digital thermometer for temperature?

I cook sous vide in my Instant Pot Ultra (which lets you set a precise temperature), but when I check the water temperature with my digital thermometer, it is a few degrees off (I believe the ...
0
votes
1answer
33 views

Can I make skim milk from whole pasteurize homogenized milk/yogurt?

I'm trying to turn whole milk/yogurt into skimmed/no fat milk/yogurt. I don't live in US and no fat dairy products are 4-5 times expensive also hard to find in store. Can I just whip pasteurized ...
0
votes
1answer
72 views

canned green beans safe to eat!

I canned green beans using the pressure canning method. My son said when he tried the beans they were still crisp. Could they be bad? He ate some of them with no bad results.
24
votes
6answers
6k views

What exactly is apple cider?

What exactly is apple cider? I've been using Apple Bandit Cider for some recipes in which I needed to reduce the cider. However the Apple Bandit Cider is like a low-alcohol fresh cider/beer kind of ...
0
votes
4answers
165 views

Can you eat acorns picked from the street?

The streets and parks where I live in New York City are littered with acorns. Can I pick them up and cook them? Is it safe? Are they any good? (Taste-wise, nutrition-wise.)
2
votes
1answer
69 views

Red vs green jalapenos for canning

I'm planning to can some salsa tomorrow and have a recipe picked out (Roasted Tomato-Lime Salsa, from ATK). The one catch is that it calls for red jalapenos, but I could only find green. I am ...
1
vote
0answers
36 views

Is there any taste/texture difference between refined vegetable oils at temperatues above melting point

I am making vegan cheese and it calls for a lot of refined coconut oil. I am wondering If I were to substitute out half the refined coconut oil for equal parts of another flavorless vegetable oil ...
0
votes
1answer
56 views

Paper towel gets completely dark after I wipe my Dutch oven [duplicate]

I bought Lodge cast iron dutch oven a few weeks ago. I didn't season it right away since I kept it in a dry closet. Last week seasoned it with pure almond oil (because I read it somewhere it's ...
1
vote
2answers
58 views

What is the most effective method to prevent a soggy shortcrust quiche base?

I have seen two methods to counter this. One is the traditional way of pricking the base with a fork, then blind baking at 200C with weights etc. for 10 minutes, then giving an additional 5 minutes ...
-1
votes
1answer
132 views

What's a good way to prepare vegan corn on the cob without too much of a price difference?

The cheapest is to just forgo using better, but are there a simple substitutes to butter/margarine? Or is there an alternative way to prepare ears of corn without animal products, yet still retains ...
0
votes
0answers
71 views

Chicken parmesan high carb

I looked at well-known restaurant nutrition guides and noted that their chicken Parmesan dishes always seem to be high in carbohydrates and sugar. On par with ravioli and ice-cream. How is it being ...
0
votes
0answers
23 views

Fully Cooked can Hornet ham! [duplicate]

I bought a fully cooked can Hormel Ham. It is to be refrigerated however I left it in my trunk for 4 hours. It is now in my fridge. Should it be okay???
10
votes
3answers
4k views

Why is a pressure canner needed when canning?

I keep reading the same tip, when it comes to preserves, which essentially is: Botulism spores can survive 100°C and require hotter than boiling water temperature. Source: https://www.thespruceeats....
1
vote
1answer
94 views

Should I worry about these green lentils?

I bought this pack of organic green lentils. Just noticed that the bag has some particles which accumulated at the bottom of the pack. Any idea what these are? Is this something I should worry about? ...
7
votes
3answers
434 views

Baking with Whey Protein

I wanted to experiment with baking with Whey Protein and I found recipes for baking online. I was wondering if any whey protein off the shelf can be used? Or do I need to find a specific type of ...
0
votes
1answer
111 views

Do storms influence the souring of dishes?

The story/lore passed from generation to generation is about the influence of a storm on some dishes. Allegedly, they sour once the storm hits. This holds especially when the dish is kept in a metal ...
0
votes
2answers
159 views

Whole Egg, Egg White or Egg Yolk for binding Hamburgers

When I make hamburger patties for the kids I like to add extra grated vegetables in there - usually zucchini, carrots, and onion. Also some herbs. Unfortunately when I cook them the burgers ...
0
votes
0answers
21 views

My iron tawa pan is flaking, how do I fix it? [duplicate]

I don't think my pan is cast iron which is why I am posting this here. I revived my cast iron pan and it performs beautifully. I use the cast iron pan for doas/pancakes. The iron pan is lighter but ...
2
votes
3answers
187 views

How do I make a pancake without egg?

I'm trying to make a basic pancake, with traditional texture, fluff, and taste, but without using eggs. Is this possible?
0
votes
0answers
22 views

Frozen Peaches that have thawed [duplicate]

Can you refreeze peaches that have thawed out? Our fridge went out and everything I put up defrosted so I am unsure of the peaches going bad and the blackberries also. Just wonder if the freezer ...
0
votes
1answer
58 views

Food safety after rodent issue

Can we still eat our corn if the rats just ate the silk part? Rats ate into some of the cobs. I do still have corn that they didn’t eat. Can I consume this corn? If so, what is the best way to proceed?...
6
votes
1answer
261 views

Does the size of capers influence their taste?

I read in several (non scientific) sources that smaller capers have a more "refined taste". I was not able to find an explanation what this "refined taste" is supposed to be. In supermarkets the ...
3
votes
1answer
121 views

Homemade chocolate problem!

Good afternoon all! Just a query regarding making your own chocolate, I literally did the exact same process yesterday and it turned out great, however the batch today has ended up a disaster. Let me ...
0
votes
1answer
146 views

what is this seed?

It looks like lentils but is yellow. Same size.
35
votes
3answers
10k views

When making yogurt, why doesn't bad bacteria grow as well?

I've been making Yogurt and Coconut Yogurt for a long time. I've always wondered why one can't leave milk out for more than an hour or so without it going off, yet when adding cultures or probiotics ...
0
votes
1answer
58 views

What would happen if I made angel food cake with whipped cream instead of whipped egg whites?

I know that whipped cream also has air incorporated into it, so it can actually be used as a leavening agent. But compared to whipped egg whites, is the leavening power more or less (or maybe even the ...
1
vote
2answers
61 views

Caramels without cream or condensed milk?

I have a chocolate caramel recipe that I love, but I'd like to tweak it to not use heavy cream, which I don't keep for anything else. However, I always have butter. Any thoughts on how I would need to ...

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