All Questions

0
votes
1answer
51 views

Baking Bread in a Dutch Oven

Can I bake a regular loaf bread recipe in a Dutch oven? Do I need to change the temperature or time?
1
vote
0answers
18 views

Cooking beans in soaking water [duplicate]

I always drain the water I soaked the beans in overnight and cook them in fresh water. But I've been noticing that the water gets a mild dye of the beans so I was wondering if I'm throwing parts of ...
3
votes
2answers
60 views

How long does Star Anise keep?

The jar or packet at either of my local stores is quite big. How long does it stay effective, once opened? Given Star Anise is quite hard, I'm thinking it may last a while. But would I be better ...
2
votes
4answers
91 views

How to warm up canned beans?

A recipe is asking for "canned black beans, drained, rinsed and warmed". I've never just heated up beans by themselves. How do I warm up these beans without using a microwave? Do I heat them up in a ...
1
vote
2answers
66 views

Can I use both racks at the same time to bake chicken wings?

Can I use my oven's top and bottom racks at the same time to bake chicken wings? I have a large party to cook for.
3
votes
0answers
56 views

Is there any way to counteract the calcium chloride included in most canned beans?

All the beans I can find in the local supermarkets have calcium chloride in them, which helps them retain their firmness. But I want soft beans. Yes, I can cook my own beans from dry, but sometimes ...
32
votes
5answers
7k views

Can I make popcorn with any corn?

Up until today I only knew about one type of corn for popcorn. Searching for Peruvian food I found out that in Peru there are different "popcorn" varieties. So that made me think: is it possible to ...
0
votes
0answers
11 views

Brownie mix to cake-like batter [duplicate]

I want to bake two boxes of brownie mix that will be more like a cake. Anything additional to add or what do I do?
2
votes
1answer
77 views

What is this rust-like stain on my aluminum pot, and how do I clean it?

Today I tried making Dulce de Leche from a can of condensed milk, using my aluminum pot as it's the biggest cookware I have. However, after lifting the can, it seems to have left this circular, ...
2
votes
0answers
82 views

Why does the heat of peppers seem to manifest differently?

I am not sure if this is the right place to ask this, but I have noticed that the heat in peppers seems to "manifest differently" depending on the kind of pepper. Some linger longer, and some are ...
0
votes
1answer
54 views

Property of Bread Dough

I've been looking at the dough that Cinnabon uses: https://www.youtube.com/watch?v=mtTIS6apXIc. How would one describe the property of their dough? It almost looks like Play Doh, as if it were some ...
1
vote
1answer
53 views

Cold water and flour

Does flour and water of 45 degrees Fahrenheit rise? I thought that it has to be warmer, or they wont react at all. Will it rise just at a slower paace?
4
votes
2answers
122 views

What type of oolong is Twining's oolong? Or what would this be closest too?

Edit: From the UK site, there is good reason to believe that Twining's is ALSO Iron Goddess of Mercy, but it tastes nothing like the IGoM I got from Numi. From what I've read about oolong, "nutty and ...
1
vote
1answer
154 views

Which pepper is typically part of salt and pepper?

When people add salt and pepper to say chips, which pepper is it typically? I had chicken and chips recently with pepper and it was black colour bits, would it have been black pepper?
1
vote
1answer
43 views

Making Douchi from scratch

How does one make Douchi (Chinese fermented black beans) from scratch? I've tried searching the web and haven't found anything. I imagine it can't be too hard, since it's mainly just fermented ...
1
vote
1answer
58 views

Baked Apple Fritter

I know I know I know... apple fritters SHOULD be fried. I'm just here asking for any tips or suggestions to as-close-as-possible obtain the next best thing by baking apple fritters in an oven. I'd ...
2
votes
2answers
76 views

Why are fresh eggs useful when cooking meringue

I was always told to use fresh eggs when making meringues but was never told why.
0
votes
4answers
163 views

Why is my tomato sauce getting pink?

I was trying to make regular tomato sauce for on my pizza. And I didn't want to buy any processed goods. So I bought tomatoes: I put them into a blender and just blended them until it became smooth. ...
0
votes
0answers
37 views

Cookery book that isn't about recipes [duplicate]

I'm looking for books to learn how to cook but not through recipes, I'm more interested in the theory that goes on behind cooking. Does such a thing exist? If so what are so good places to start?
-1
votes
0answers
63 views

Which of these ingredients are fat soluble?

These are ingredients for store bought kebab roll. When I grill it first the water comes out(naturally occurring in meat I imagine) then the oil. If I remove the water and keep the It tastes very ...
1
vote
1answer
102 views

Why is honey and mustard mixed together runny?

When I pour honey, it's very viscous. Thick enough that if I put some on a plate, I could turn it upside down and back to right-side up without spilling the honey. When I pour mustard, it's also ...
0
votes
1answer
55 views

4 thermometers, 4 readings

I have a Bosch convection oven, and I find some things take longer to roast than they "should" according to recipes (not using convection). I'd like to get as accurate as possible for baking. So I got ...
0
votes
2answers
58 views

What are differences between traditional whisked whipped cream and whipping syphon?

Is there any perceived taste or texture difference between traditional whisked whipped cream and whipping syphon. Assuming, for comparison, identical mix of cream and a little sugar. Also, if say ...
2
votes
1answer
75 views

Why are the cinnamon sugar bagels I buy becoming so wet?

Every time I get a bagel box from Bruegger's Bagels, I get a few cinnamon sugar coated ones for the sweet-toothed people in my office. They look fine at first and are great for the first hour or so, ...
1
vote
1answer
47 views

Substitute whole eggs for egg whites

I will be baking a weight watcher friendly brownie https://sweetsweetrecipes.com/one-point-weight-watchers-sugar-free-chewy-chocolate-brownies that calls for 3 egg whites. I want to use whole eggs ...
0
votes
0answers
83 views

My Gotham pan is a mess - can it be saved?

My Gotham pan has completely lost its non stick feature. Is there any way to fix it? Not only a simple egg sticks but I cannot even scrub it out! I feel it's completely ruined after 3 months. It ...
0
votes
0answers
28 views

Store meat raw or cooked outside [duplicate]

In the outside world ... Let us imagine that we have enough meat to make two stews. Is it best to split meat and cook one today and one tomorrow or cook both today and reheat tomorrow? Either way, ...
4
votes
1answer
119 views

What is the right kind of syphon to use for fish batter?

[See below re possible dup] I've seen recipes for fish and chips call for the use of a CO2 syphon for the batter (looking at you, Heston!). So I'm looking to buy a syphon (I don't have one yet). I ...
0
votes
1answer
108 views

Who sells unstabilized (truly raw) oats in the U.S.?

Who sells unstabilized (unsteamed, truly raw) oats in the U.S.?
1
vote
2answers
101 views

Is there such a thing as unsteamed rolled oats?

Is there such a thing as truly raw (unsteamed) rolled oats? Why are rolled oats usually lightly steamed?
0
votes
0answers
36 views

What is the secret to keeping breading on chicken when pan frying? [duplicate]

Sometimes the coating will stay on pretty well, other times it almost all falls off. What is the secret to keeping it on? Thank you!
1
vote
1answer
108 views

Accidentally used high heat on Teflon pan!

I accidentally left a Teflon pan on high heat to the point where oil was smoking a lot. Is the Teflon pan still good to use? I'm afraid I destroyed the protective coating. I visually inspected the ...
2
votes
2answers
147 views

Is this ground beef safe to eat?

A few days ago I purchased a pound of ground beef from the supermarket, it was already on clearance when purchased. Since then, the beef has turned grey all throughout, and has a slight scent to it. I ...
1
vote
0answers
38 views

Reuse marinade for precooked turkey?

I make my own jerky using precooked turkey. I want to know if I can safely reuse the marinade I make up. I have been throwing it out, but would like to reuse it if possible.
1
vote
2answers
70 views

Frozen raw beef patties vs cooked refrigerated patties?

I love making burgers but it often ends up being very uneconomical since I can only get ground beef in 1kg+ amounts here and it often expires on the same day. Due to its short shelf life, I basically ...
1
vote
2answers
71 views

Added too much White Wine Vinegar

I have added a good slosh of white wine vinegar to a dish by accident (it was meant to be white wine, not vinegar) and now all I can taste is a nasty vinegary taste. I don't have any actual white ...
2
votes
1answer
126 views

How to reverse sear a steak?

Been trying this method recently and generally happy with the results. That being said, I can't help but feel I'm still making a few mistakes: Steak lets out quite a lot of juice when slicing it, ...
1
vote
4answers
153 views

Why do recipes have the instruction to fry in olive oil? [closed]

Can someone please tell me, why do cooking instructions have you frying in olive oil? That doesn't make any sense as olive oil has a very low smoking point.
3
votes
3answers
151 views

Making salad dressing without acid or high fat or capsaicin

One of my relatives has GERDs (acid reflux). I'm trying to find / make a salad dressing that avoids acidity large quantities of oil spiciness (i.e. anything with capsaicin or peperine) But I'm ...
4
votes
2answers
2k views

Replacing quick-cooking oatmeal in a two-ingredient cookie recipe with cooked steel-cut oats - why doesn't it work?

Right now, I have cooked steel-cut oatmeal, water, banana, cinnamon powder, sugar, and dark chocolate in my cookie batter in the following amounts: 2 cups of cooked oatmeal 1 banana half teaspoon of ...
0
votes
1answer
63 views

Furthering the dry aging process post purchase?

I am thinking of buying a 45 - 50 day dry aged Prime Rib and attempt to continue the dry aging process for another 30 days on my own with a "UMAi Dry Bag".Are there any precautions I should take in ...
3
votes
1answer
71 views

Is no-knead bread method compatible with stretch and fold during the bulk rise?

Using the no-knead method (as decribed by Jim Lahey), instead of leaving the dough undisturbed during the initial fermentation period, would it be harmful to add in some stretch and folds to build ...
1
vote
0answers
52 views

Is possible to create a transparent caramelization?

When you heat the sugar his color turns to yellow. I'm doing something that heats the sugar(~110ºC), but I don't want it to become yellow.
0
votes
1answer
109 views

Does this still count as “scrambled eggs”?

Being Chinese-American, I grew up on this stuff. The English name "Chinese steamed eggs" comes from the fact that it comes from Chinese cuisine, and that "steamed" comes from the word 蒸 in 蒸鸡蛋. The ...
1
vote
1answer
55 views

Is there such thing as a chimichilada?

So a burrito is made with a flour tortilla; it is wet if you put sauce on it. An enchilada is basically just a wet burrito, but made with a corn tortilla. A chimichanga is a deep fried burrito. ...
2
votes
1answer
106 views

How to achieve a good steak crust with a blowtorch?

I tried to torch sous vide steaks twice with a culinary blow torch, but it seems to take forever to get any kind of crust. So far I was not able to achive a really good crust. Should I simply do it ...
0
votes
1answer
68 views

How do I bake 'Sugar Cookies' but my oven does not go high enough?

I am trying to bake sugar cookies but the recipe I am using says to bake at 350 for 5-7 minutes. My oven only goes to 200. Could someone help me and tell me what to do?
0
votes
2answers
42 views

Prefrozen pork ribs

I bought frozen pork ribs and the label said pre-frozen. what does this mean, and is it safe to thaw and eat. To me, it sounds like it was frozen twice.
2
votes
2answers
115 views

Ruined My Pre-Season Cast Iron Pan- Help!

I bought a cast iron pan, and did not realize it had been preseasoned (this is my first one!). I washed with soap and hot water and thoroughly dried it, then coated with thin layer of vegetable oil ...
0
votes
1answer
58 views

corned-beef cure/brine: viscous, snot-like substance - is this safe?

Please click here for a video showing the problem Causes for concern: The container ended up pressurizing somewhat, so whatever was in there was breaking down and gassing, so when I opened up the ...

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