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0
votes
1answer
79 views

How long can fruit macerate in the fridge?

I have begun to macerate pitted cherries in sugar and lemon juice. Due to some issues, I've had to leave them macerating for 2 days before I cook & can them for jam. Will the macerated fruit be ...
8
votes
4answers
2k views

Making my Chicken Madras more savoury

I have been trying to imitate the gold standard of curries; The British Indian Restaurant (BIR) Chicken Madras and have had some success. I have made the base-curry sauce as per the books and it works ...
4
votes
1answer
718 views

What is this brown deposit at the bottom of my Oil can?

We use Filtered groundnut oil for cooking at home. However, we recently changed the brand due to non-availability during COVID-19 lock-down. While pouring the last bit of oil I saw this at the bottom. ...
2
votes
1answer
78 views

How to make a gel that doesn't harden at below freezing temperatures

So I have an idea for a lemon bar ice cream and I want to swirl in the custard and add chunks of short bread in. I could just make the custard for a lemon bar as is but I suspect that after freezing ...
-1
votes
0answers
59 views

Can cooked chicken meat be edible if the carcass smells bad?

I roasted a whole chicken about 40 hours ago. I separated the carcass from the meat and stored them separately. The meat smells and tastes fine but the carcass smells weird and bad. Is it OK to eat ...
0
votes
0answers
13 views

Is there an effective way to remove or neutralize the smell of fried food? [duplicate]

Meal prep tonight included lots of deep frying (canola oil). Hours later the smell persists very strongly. We have the AC on, but aside from that are looking for a way to neutralize the "fried ...
1
vote
0answers
18 views

Tea that lingers is more bitter, does it also contain more caffeine? [duplicate]

For convenience, I tend to brew tea in a French press. Just drop a bunch of tea leaves, add hot water, let the leaves dance in the water for a little while, and then push the press down and serve (I ...
-1
votes
0answers
13 views

Fanbake ? What temperature to follow in a recipe [duplicate]

I tend to use the Fanbake symbol on my oven. I also have fan only and conventional. When using Fanbake what temperature should I follow in the recipe?
1
vote
1answer
425 views

Settling Up the Dispute over Poached Egg's Definition

Fact: You can poach an egg without acid, although adding a tiny bit helps a lot with the egg white to set easier. Current situation: My friend (a culinary graduate) 'poached' an egg without vinegar ...
1
vote
0answers
32 views

Beef Short ribs still chewy after internal temperature reach 201F [duplicate]

so i currently start to cook beef short ribs on a vertical smoker. The short ribs i used comes from australian company called hardwicks. I cook the ribs at 250-285F. Vent are fully opened. Weather is ...
4
votes
1answer
146 views

With vs without egg fresh pasta cooking time

If you have identically sized/shaped/thickness of fresh pasta noodles, with egg and without, is there any difference in cooking time? My son and his girlfriend are vegetarian and vegan, so I'm looking ...
0
votes
1answer
73 views

Days kept after opening mentioned in packages and how valid are they?

I bought a pita bread package, that I saw it writes: after opening keep in an airtight container and consume within 2 days. The thing is that I am keeping it in the refrigerator and it is been more ...
1
vote
1answer
62 views

Soy bean cooking safety

I looked online and most recipes called for 3hr of cooking dried and soaked soy beans. My question is if it's instead safe to boil for 10-15min then simmer for 45-60min? As I understand there are bean ...
1
vote
3answers
729 views

Firming up Neapolitan Pizza Crust

We cooked some pizza last night and had a good time. However, the crust was limp. I was expecting to tap the bottom and hear the tap tap tap sound but it was too soft. We have an Alphaforni 5 Minuti ...
1
vote
1answer
103 views

Why did I get wrinkled bagels?

I made bagels for the first time yesterday. I followed the instructions...my bagels tasted great...but they ended up "wrinkled" after baking. It was a copycat recipe for Panera cinnamon ...
10
votes
2answers
1k views

Iranian Sweet Dish consisting of Lamb Paste

I am trying to identify a dish I had a while ago while traveling in Iran. It was in Isfahan, and none of the languages I speak seemed particularly common with the locals, so I only got patchy details ...
6
votes
3answers
250 views

Why is there a sheet of paper in packages of minced meat?

In German supermarkets, minced meat is usually sold in a plastic box under what’s described as a “Schutzatmosphere” (protective atmosphere). It looks like this: Not visible in this image, the meat is ...
0
votes
1answer
56 views

Can I make idli without rice? [closed]

I want to avoid rice due to my diabetes. So can I make idli only with urad dal? Currently, I am using rice rava and urad dal in the same proportion and the idli comes out nice. Thank you
5
votes
2answers
352 views

Pasta machine rolls dough wider than machine

I have a (admittedly rather cheap) pasta roller that I try to use fairly regularly. The issue is that when I am rolling it out,the dough keeps getting wider, not just longer, beyond the size of the ...
0
votes
3answers
171 views

What are these white spots in my bread dough?

I'm making hot cross buns following this recipe: https://domesticgothess.com/blog/2020/03/09/vegan-hot-cross-buns/ About an hour into the first rise, I'm seeing these alarmingly mold-like dots in the ...
1
vote
1answer
67 views

By how much should I shorten the cooking time of a slow cooker recipe if I'm only using half the meat?

I'm thinking of making either this recipe or this recipe for pork tenderloin in a slow cooker. As easy as a slow cooker is, I'm no slow cooker expert, and have run into problems where the meat ends up ...
9
votes
4answers
2k views

Is there a way to quantify smoke in meat while cooking?

I've observed across multiple meats and cuts of meats that the other impact of smoking varies greatly. Additionally, while actually smoking my perception of the flavor is overloaded and doesn't return ...
6
votes
1answer
121 views

Does saturated fat result in crispier fried food?

I was watching this video of Kenji making Kung Pao chicken, in which he claims that frying in saturated fat results in crispier food. Is there any truth to this? I found this page stating saturated ...
0
votes
0answers
36 views

black lines/grease on my pasta when going through roller on my Kitchen Aid

My Kitchen aid is a little over one year old. I recently started using the pasta attachments, specifically the roller. This was the 3rd time I have used it and it always comes with black lines/...
0
votes
2answers
63 views

How to choose not only juicy lemons but lemons with less acrid flavor

What is the teaching in choosing lemons—I know the obvious of picking heavy weight lemons, avoiding a dried-out looking lemon with significant pitting. I was reading that one must choose thin-skinned ...
2
votes
1answer
155 views

Steak pie filling thickener

for all bakers out there, which pie thickener do you use? I have tried to use Modified starch which smell bad when making slurry then pour in hot gravy liquid and I have noticed it changes its taste a ...
2
votes
2answers
72 views

How should I store salmon en croute?

I've half a pound of salmon en croute (made from this recipe) left over from dinner this evening. I've never dealt with pastry encrusted salmon, so I'm not sure of storage best practices. I'd like to ...
2
votes
1answer
93 views

Why does meat dry out in high heat despite being submerged in liquid?

My understanding is cooking over long periods will break down collagen and other proteins. Won't the breakdown of protein cause the meat to lose structural integrity, thereby letting liquid in?
1
vote
0answers
59 views

Dough rising and oxygen. How does it work exactly?

Despite being easily the most rudimentary stuff in bread making and heavily discussed and written about, the relationship between oxygen and rising still appears to be shrouded in myth and speculation....
2
votes
4answers
199 views

Can I know if lemons are safe to eat whole (peel and all)?

Is there any way to tell if lemons contain a residue of something that is harmful to humans? The last two winters we have been buying oranges in bulk through a website, directly from the farm and i ...
0
votes
1answer
62 views

What is a good technique for making a very small amount of caramel?

By caramel I mean caramelised sugar made into a sauce with butter. What is the best way to make a caramel sauce if only a tiny quantity is required? What is the smallest amount of sugar that is ...
4
votes
4answers
168 views

Sticky, messy sourdough: overfermented, or ambient factors?

I've made the same sourdough bread a dozen times before, with small variations in parameters: 360g white flour 240g whole wheat flour 390g water That's a 65% dough with 60% white and 40% whole wheat ...
2
votes
0answers
58 views

how to make crumpets with bigger and more holes [duplicate]

I make many batches of crumpets and although they taste okay, I can't seem to get enough holes. I've tried adding bi-carb at various stages of proving, but it doesn't do anything. I've also tried ...
1
vote
1answer
79 views

What are “cheese Parmentiers”?

From Clarissa Dickson Wright's A History of English Food (2012): [In the 1920s, British] hostesses also started to serve canapés: little cheese Parmentiers, asparagus rolled in thin brown bread and ...
0
votes
1answer
39 views

classical sauce-making with induction cooktop

In classical french sauce-making lined copper pots are preferred for their responsiveness. Can anyone tell me how induction-capable cookware such as Demeyere Atlantis sauciers or All-Clad D3 ...
0
votes
1answer
51 views

Continued use of the same dripping for frying - is it advisable? [duplicate]

I fry lamb chops and leave the dripping in the pan where it solidifies. Next time I cook something, the lamb dripping imparts extra flavour. I have heard that some people just wipe a frying pan ...
0
votes
1answer
45 views

How can I make vegan Chinese Sweet Corn Soup?

Is it possible to make Vegan 玉米羹, e.g. without the chicken and eggs? I like the Chinese style of the soup, unlike Western Corn Soup that blends the corn. Source.
0
votes
2answers
90 views

What pickled yellow-green vegetable is this, in Chiu Chow Garden's appetizer?

From top to bottom: Top 1. 2. I loved this appetizer of tofu cubes, peanuts, pickled radish and beans 3. 4. 5. Is the yellow-green vegetable truly radish? What kind of radish? These pictures were ...
4
votes
3answers
527 views

Is there a term for “mildly scrambled” eggs?

I'm of the impression that "scrambled eggs" means the eggs are completely beaten to where the yolk and white are completely blended before being cooked. And "over easy/medium/hard" ...
-2
votes
0answers
89 views

Must marinate squid with Five Spices before cooking? [closed]

I want cook Five Spices Fried Squid Tentacles, 五香魷魚鬚. Does Casa Victoria restaurant in Markham uses flour or corn starch like New York Times's recipe for Five-Spice Crisp-Fried Squid Recipe? My guess ...
0
votes
0answers
18 views

Marinating defrosted microwave meat [duplicate]

I generally defrost my meat in microwave, I think it is recommended to immediately cook the meat after defrosting this way. But I also like to marinate my meat after defrosting, is it unsafe to do so?
2
votes
1answer
138 views

Should I stir my sourdough starter before measuring? [duplicate]

I'm new to using sourdough starter and some directions aren't very clear. I'm not sure if it needs to be stirred down before I measure for cooking and for feeding it. I've been stirring down the ...
2
votes
1answer
45 views

How to add fruit puree into yogurt without making it too liquid?

What is the best way to flavor our yogurt with fruit puree without making it too liquid? I desire its consistency would be like the store bought one. Another question: can we preserve yogurt that has ...
1
vote
1answer
94 views

Preserving Sauces With Meat

I'm making a hot dog sauce that contains tomatoes, bacon & soy sauce. I've tried to preserve it with vinegar, but lost the taste of the product. What can I use to preserve the sauce in a glass ...
16
votes
2answers
3k views

Why are quiches baked in fluted tins?

Is there any particular reason why quiches are usually baked in a fluted tin, rather than in a regular straight-sided cake tin?
9
votes
2answers
2k views

Poisonous Escoffier recipe?

I found a strange recipe in Escoffiers's Guide Culinaire: 2939 - CHERRY WATER Stone two lbs. of very ripe cherries, and rub them through a sieve. Put the purée into a basin with the stones crushed in ...
1
vote
1answer
152 views

What kind of cheese “skin” is this?

I regularly buy Frico's Beech Wood Smoked Processed Cheese but there's this outer layer, kind of like a skin that I don't understand what it is really. Label, just in case: The cheese is, firstly, ...
0
votes
1answer
74 views

How do I choose between shredded and finely shredded cheddar cheese?

I use shredded cheese for spur of the moment enchiladas or to top burgers with. I learned the hard way that my supermarket store brand sharp cheddar does not melt well, so my next purchase will be ...
2
votes
2answers
143 views

Why do baking recipes often tell you to “make a well” in flour before adding wet ingredients?

Many instructions for baking bread, cakes and other yummy things specify that you should "make a well" before adding more ingredients. One example is here What's the reasoning behind this? I'...
1
vote
2answers
69 views

How can I deduce at what angle my knife should be sharpened against glass stone?

First is to pay attention to the angle. Unless the knife is badly worn and needs some serious grinding, you should use a slightly steeper angle than the original edge. Can you please indicate on my ...

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