All Questions

24
votes
5answers
5k views

Why is it faster to reheat something than it is to cook it?

In my experience it takes less time to reheated a cooked item than it is to cook it. This is true for every single different "type" of cooked item I can think of. (Meat, soup, pasta, beans, etc etc). ...
0
votes
0answers
23 views

Is reserved egg marinade safe to keep for 2-3 days? [duplicate]

I have come across a marinade recipe for chicken. It calls to blend an egg with oil and vinegar and seasonings. The chicken is to be marinated for up to 3 days. The recipe calls to reserve some of ...
2
votes
0answers
30 views

What is the upper limit of cake pan size before I definitely need a tube cake pan of angel food cake?

I am actually making a giant cupcake and I have a paper mold that is about 6.5 inches and 7 inches high. I am completely familiar with the mechanics of how angel food cakes and chiffons work, I just ...
2
votes
1answer
79 views

What exactly is Korean chili paste, aka 'gochujang'? Is there any way of making it at home?

I have recently started trying out some Korean dishes, some of which use the Korean chili paste, gochujang. However, I can't seem to find this in any of my local supermarkets. What exactly is in ...
-1
votes
1answer
58 views

Baking baguettes

I try to bake baguette. But my oven just on bottom element on bake position. Is that reason why I ruined my baguettes? Please advise me the right way to baking bread.
3
votes
2answers
81 views

Keeping strawberries sweet

I read that giving strawberries a vinegar bath will keep them fresh for up to 2 weeks, but will they be sweet? I haven't tried this yet, but would like to make chocolate covered strawberries for the ...
0
votes
1answer
73 views

Is a top heat gas grill, capable of 800°C / 1500°F perfect for pizza and sous vide steak?

I am talking about something like this: The biggest problem with home made pizza seems to be the lack of temperature, which dries out the dough. Professional pizza makers bake a pizza for under 2 ...
1
vote
1answer
84 views

What am I doing wrong with my Beurre Blanc?

I made my first Beurre Blanc a couple days ago. It got very sour and I had to pour some sugar to sweeten it. I'm almost sure I reduced the wine and the vinegar enough before I started throwing in the ...
1
vote
1answer
78 views

Meat defrosting too fast

I had purchased a 14 pound packer brisket a couple weeks ago to smoke for Easter. I put it in the freezer after I got home. I pulled it out of the freezer and put it in the fridge (set at 37 degrees F)...
1
vote
1answer
187 views

Is this a sneeze guard?

I'm about to start selling my baked goods at a farmers market, and I want to purchase a clear, portable, acrylic sneeze guard - like that: The problem is, I can't find anywhere in the US/Canada ...
17
votes
1answer
3k views

What does “lightly crushed” mean for cardamon pods?

I am currently attempting to make the “Fragrant Spiced Rice Pudding” on page 136 of “Gordon Ramsay’s Home Cooking.” I am a novice with cooking so forgive me if my question is common sense for those ...
1
vote
1answer
72 views

Lightly salted water?

I often see a recipe that require something to be boiled in "lightly salted water" e.g. Semmelknödel, but I'm always in doubt on how much salt that actually is. Can anyone tell the "correct" ratio of ...
4
votes
1answer
366 views

Bete Noir — no dairy

I'd like to try this bete noir recipe, but it's for Passover. I'd like to make it parve (dairy free). I'm thinking about substituting butter with margarine (which seems pretty straightforward), and ...
1
vote
1answer
112 views

Besides soy, can other types of beans be fermented?

Besides soy beans, can other types of beans be fermented?
1
vote
1answer
33 views

Can dried beans be pickled/fermented?

Can dry beans, when soaked, be pickled/fermented, such as in vinegar or brine? Or would there be too much phytic acid in them?
1
vote
0answers
83 views

How to cool large amount of liquids in a home kitchen? [duplicate]

I like to prep and freeze large amounts of soup at once but have come to understand that I probably have a food safety issue cooling them in my refrigerator. I had been putting them is a cube shaped ...
2
votes
2answers
167 views

Is bolognese better cooked with the meats being seared or just simply sweat without being seared?

Some recipes I have seen just sweat the meat then inserts the vegetables in them (so the meat is gray colored), but some recipes say you have to have them browned to have the maillard reaction give ...
5
votes
2answers
127 views

Can I use stainless steel scrub to clean regular dishes?

I know stainless steel scrubs are usually for cleaning tough spots out of stainless steel woks and pans. I use a regular kitchen sponge for my bowls and plates. However, sometimes the dishes get ...
5
votes
2answers
1k views

What makes black pepper strong or mild?

I ate black pepper with chips from the shop and it tasted very strong(a good thing for me). I bought some black pepper from the shop however it didn’t taste the same and the label also read ‘mild’. ...
8
votes
2answers
3k views

Why is black pepper both grey and black?

A container of black pepper seems to have both black and greyish bits. Why is this the case? Shouldn’t it all just be black?
0
votes
1answer
86 views

How dangerous is mold at the bottom of container with fat

My friends from a farm gave me some clarified butter, about half a liter in a plastic container. I used it for some time, mostly for frying. A couple of days ago I saw mold spots at the bottom of the ...
0
votes
2answers
63 views

Food safety in an oven after cooking [duplicate]

My wife was cooking a turkey leg/thigh quarter in the oven at 350. She turned off the oven after cooking and mistakenly left it in there for two days(!). If the leg/thigh was cooked to the right ...
3
votes
3answers
4k views

What does '1 unit of lemon juice' mean in a grandma's drink recipe?

My recipe says 1 unit of lemon juice, what does that mean? I am not sure if this recipe states that it is American or not but it is for a weight loss, eat healthy program and I do not understand what ...
1
vote
3answers
82 views

Eggy cake with less egg is dry: what next?

I'm working to a pretty standard recipe for cake (s.r. flour, butter, sugar, egg, flavours, etc), and it comes out too eggy. I can usually make a sponge without faff but to do that I use a different ...
5
votes
3answers
132 views

Is Calrose rice a decent choice for paella?

I'm making paella. Most of the recipes I've looked at call for specialty rice varieties that are expensive and/or difficult to find. I have a large amount of Calrose rice (this stuff) in my cupboard ...
0
votes
0answers
59 views

Ive tried all my tricks oily fish batter ? Obsessed Chef

Okay first let me thank you ahead of time for trying to help. Cheffing for 30+ years and now I'm at wit's end to solve the problem. We are making fish and chips using rice bran oil. (And before you ...
0
votes
1answer
75 views

Peas with onions

I was wondering whether it is best to cook peas with onions in a pan or in a pot. Is there any difference between the two approaches? Thanks.
3
votes
2answers
256 views

Is there a trick to getting spices to fix to raw almonds?

I am trying to make a hot / spicy almonds using raw almonds and cayenne pepper. Is there a simple non-messy way to get the cayenne pepper to stick to the almonds? I imagine I could mix the almonds ...
0
votes
1answer
59 views

Storing vegetarian sausages

I often eat Linda McCartney sausages: Linda Mccartney 6 Vegetarian Sausages 300G ...but, as I don't own a freezer, I have to store them in the fridge. As the sausages come frozen, I imagine that ...
-1
votes
0answers
78 views

Slimy water after cooking steel cut oats

How do I reduce the slimy water after the oats are finished cooking? It further congeals while setting.
1
vote
0answers
23 views

How much of powdered rennet should I use when making mozzarella out of 2 liters of unpasteurized milk?

I bought a bottle of powdered rennet as shown in the image but without a manual on how to use. https://m.imgur.com/a/flFKwKp I am learning how to make cheese, and I have a local store who sell ...
2
votes
3answers
600 views

What is cumin good for? [closed]

I would like input from anyone that uses cumin in their food. I inherited a jar of the seasoning when my mom moved out of state. Better to give it away than throw it away. Unfortunately, I have no ...
1
vote
0answers
63 views

Is it safe to reheat chickpeas twice?

I cooked a batch of garbanzo beans, immediately washed under cold tap water, drained 10-20 minutes, and transferred to the fridge to chill for a few hours, then transferred to portioned freezer bags ...
0
votes
0answers
29 views

Baking bread for how long [closed]

Is 1 to 1 1/2 hours too long to bake 4-5 loaves and white bread at a time in a 375 degree oven?
3
votes
1answer
72 views

Who would I take my knives to, to be conditioned?

I would like my knives all to be sharpened by a professional. Some knives I cannot sharpen because they have an intricate serrated edge that I would ruin if I used my own stone. Several of my knives ...
4
votes
0answers
48 views

Choux pastry, general questions with gluten free flour

I have a few questions regarding choux (cream puff pastry) and gluten free flour. After trying a few different recipes with a huge range of butter/ flour ratios, I settled with this one https://www....
0
votes
1answer
38 views

What causes static in a coffee grinder's receptacle?

What causes static in a coffee grinder's receptacle? The question of how to reduce static has been asked multiple times on cooking SE (see https://cooking.stackexchange.com/search?page=1&tab=...
6
votes
1answer
2k views

What is the padding with red substance inside of steak packaging?

When I buy steaks, sometimes they include a padding in the packaging, on which the steak sits, which contains a red substance: What is it? What is its purpose, and can I assume, that it is not ...
3
votes
1answer
145 views

How to make good quality onion powder at home?

I chopped some onion and put it in an old gas oven. It had 3 issues: Some pieces or parts of pieces are burned while other pieces are still not dehydrated. It sticks with the bottom of the aluminum ...
-3
votes
0answers
59 views

The Milk Problem [duplicate]

Food classification. Surely I'm not the only one who cares. In graduate school, I aligned myself with the P-type semiconductor model of soup. The Silicon atoms are much like the broth of the soup. ...
-1
votes
1answer
105 views

What is the perfect temperature for serving soup?

I have read reports that 400 degrees Celsius is too hot. I've read reports that 10 degrees Celsius is too low. Who am I to believe?
1
vote
1answer
179 views

What vinegar was used in 1904?

What kind of vinegar would best replicate that was being used in the USA, upper Midwest in a recipe dated 1904? It is a potato salad recipe. The potatos & egg yolks are mashed together with minced ...
10
votes
4answers
4k views

Cooking pasta in a water boiler

A friend of mine cooks pasta in a modified electric water boiler which has been modified to keep going even after the water placed in it boils. What are some advantages and disadvantages of this ...
13
votes
3answers
2k views

How much of the clove should I use when using big garlic heads?

I recently bought some of those big garlic heads (unlike the small, pretty ones you have in the supermarket). It looks like this: My problem is that when I take out the cloves and try to cut them, ...
3
votes
0answers
136 views

Why do Irish & British sausages have soft casings?

Growing up in Ireland has given me a certain expectation about how a sausage should taste. Travelling the world however, has taught me not only that most Irish and British sausages tend to have softer ...
1
vote
1answer
72 views

Is buttermilk a preferred milk for sourdough starter

Is buttermilk a preferred milk for sour dough. Starter
2
votes
2answers
105 views

Brewed vs regular soy sauce : phytochemical content

I love soy sauce, but I'm trying to minimize my consumption of phytochemicals. Is there any difference between "brewed" and "regular" soy sauce as far as their phytochemical content?
2
votes
1answer
89 views

Egg YOLK replacement?

I am making an old family recipe for Easter Bread, but I would like to make a vegan version of it for a friend. The non vegan ingredients that the recipe calls for are: milk (substituting with ...
1
vote
0answers
48 views

Why strain solids from homemade tofu? [duplicate]

Why do most recipes for homemade tofu ask to strain the solids [okara] from the milk when making tofu at home? This seems counter intuitive for those of us on a whole foods plant based diet.
1
vote
1answer
140 views

Do not saute baby spinach

I read in a cooking magazine that baby spinach should only be eaten raw because ooking it results in slimy texture. Regular spinach can be sauteed/wilted without any issues. Do many culinary sites ...

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