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4
votes
1answer
199 views

Why are egg yolks beaten in a bowl above a pot of hot water?

Why would you beat egg yolks in a bowl above a pot full of hot water? I've seen this technique used in recipes on YouTube. Sometimes they add sugar. Does the heat help increase the volume or is it ...
1
vote
1answer
111 views

How many times can you reheat boiled eggs?

Everything I've found indicates it's safe to reheat boiled eggs - but nothing I can find indicates how many times. (I assume one should chill them back down to fridge temperature quickly after the ...
0
votes
3answers
116 views

In what ways can solid egg yolk from a boiled egg be processed/preserved?

There is a lot of wastage of egg yolks in my college canteen breakfasts. Almost everyone who takes boiled eggs on his plates eats the whites and throws away the yolk. I live in a country with the ...
1
vote
0answers
114 views

Yellowish mushy stuff on cooked rice

Found this yellowish mushy stuff on my freshly cooked plain rice, any idea what could it be?
4
votes
1answer
167 views

Did I underbake my bread?

I tried making bread today, and overall, I enjoyed it! However, there seems to be something weird going on. Right between the crust and the basic white section of the bread, there's a line of dense ...
3
votes
1answer
166 views

Is it a bad idea to boil black jelly beans?

When I last bought jelly beans, I ended up with one black jelly bean that I don't want to eat. I could just throw it out, but that seems like a waste. Also: My dad's recipe for chicken wings/...
0
votes
1answer
61 views

No lower heating element

I noticed that my GE oven does not have a lower heating element, after more than 5 years of use. Is that normal or a defect?
5
votes
3answers
119 views

Collapsing, dense pound cake

I’ve been trying a UK recipe that worked for me last year (I live in Canada). It’s a simple: 220g butter 220g caster sugar 4 eggs (220g weight in shells) 220g self raising flour lemon zest 3-4 tbsp ...
3
votes
1answer
93 views

How do you make unsalted olives?

How do I cure olives without using salt? Is oil the only option? Or salt free fermentation of some sort? I found this one claiming to be unsalted but couldn't find any recipe/resource describing the ...
5
votes
2answers
183 views

Why don't chicken and turkey sausages typically have sodium nitrate, but other meat sausages do?

It's just something I've noticed while shopping. All of the chicken and turkey sausages I've seen (across multiple brands) do not contain sodium nitrate, but all beef- and pork-based sausage always ...
3
votes
2answers
79 views

Beating egg whites over a double boiler for increased leavening?

I know that whole eggs and egg yolks whip up greater and have more air when beaten with heat, but does the same hold true for egg whites? Would it be beneficial to whip them over a double boiler or ...
1
vote
1answer
77 views

I have a questions about Pasta sauce spoilage

After pouring a new jar of sauce, I noticed dried sauce around the rim of the cover. Is it still safe to use?
5
votes
1answer
339 views

A strange cooker or fait-tout or… what can it be?

We have this odd cooker. We have not been able to figure out what it is. The top can't be opened. EDIT : There's some liquid inside both parts, we can hear it if we shaken them. Even if we can't ...
1
vote
1answer
96 views

How to safely reuse glass bottles to store oils

I like to reuse glass bottles and jars in my kitchen in order to create less waste. Recently, I bought a large quantity of olive oil which I would like to use by pouring some of it in an empty 500ml ...
0
votes
0answers
32 views

Bread dough gluten not fully developed before hitting desired dough temperature

I have already made the dough as cold as possible before kneading like freezing the dry ingredients and chilling the biga. If I use my planetary mixer, I can freeze the dough hook, but the new spiral ...
3
votes
1answer
106 views

Can you identify this black sauce from this Kuala lumpur claypot chicken vendor?

There's this world famous claypot chicken vendor at Kuala lumpur who cooked chicken and rice in a claypot over charcoal. In this video you can see him using a black sauce. www.TinyURL.com/KLclaypot ...
9
votes
6answers
5k views

How to have poached eggs in “sphere form”?

I have been trying to learn how to make poached eggs. The main issue I have is the shape of the egg whites. In a "perfect" poached egg, the white builds a sphere around the yolk and covers it ...
1
vote
3answers
97 views

Bean based stew. Alternative to tomatoe sauce

The basic bean meat chilli is as follows Brown Garlic + Onion + ground meat (any) + boiled beans + tomato sauce + spices (e.g. chilli powder etc). Now I want to know if there another sauce that can ...
2
votes
2answers
99 views

Can a blender be used to make emulsified sausage?

I'm interested in making emulsified sausages like hot dogs. Most guides suggest using a food processor, which I don't have. I do however have a high-powered blender. Can a blender be used to make ...
2
votes
0answers
31 views

Electric Steam Cooker

I'm planning to purchase an Electric steam cooker, however, I'm concerned that the plastic surface which comes in contact with the food will eventually leach into the food. Is it just better to use ...
27
votes
7answers
7k views

How to efficiently shred a lot of cabbage?

I'm growing cabbages in my garden this year and would like to make lots of sauerkraut, to eat and to give as gifts. Gallons of it. Is there an efficient way to slice or shred a dozen cabbages at a ...
2
votes
1answer
58 views

Can I substitute a top round beef roast with a beef rib eye roast?

I have a recipe that calls for a 7 lb. top round beef roast with full fat cap. You salt the beef for 2 days and then set oven for 450 and roast for 20 min. Reduce to 225 and roast for 1 hr. 30 min. ...
3
votes
2answers
184 views

How to add alkaline to a drink?

I've recently become fascinated by the use of butterfly pea blossoms to add colour to alcoholic drinks. (Yes, I've been watching How To Drink on Youtube). It acts as a natural pH indicator--add lemon ...
1
vote
1answer
111 views

Are scratched glass bowls safe to use?

I'll be changing my dinnerware soon and I'm looking for something durable and non-toxic. Are glass bowls/plates more susceptible to spoon and fork scratches? Are scratched glass bowls/plates safe to ...
1
vote
2answers
86 views

mixing dry yeast, water, salt and flour

When aging pizza dough in the refrigerator for 1-2 days, I mix the salt and "Saf-Instant Dry Baker's Yeast" (a Japanese brand) with the flour and add room-temperature or cold water. I always get lots ...
2
votes
2answers
101 views

how to get maximum amount of rise for shaped pizza

I'm making pizza from scratch. My goal is to have the least dough possible in terms of grams per square cm/in, but have it as fluffy and bubbly and airy as possible. My dough is 360g Caputo blue-...
1
vote
1answer
53 views

Do I have to heat up Yogurt?

Considering the heat wave, I've been thinking - most instructions for Yogurt making say to take starter culture, put it in milk, put the milk in a warm pot (or a yogurt maker) for several hours and ...
3
votes
1answer
128 views

Can wine be made from citrus fruits?

Can wine be made from citrus fruits? They have sugar to feed the yeast. Or does the citric acid interfere with the fermentation process? I'm familiar with limoncello, but that is made by soaking ...
2
votes
1answer
106 views

Can wine be made from tomatoes?

Can wine be made from tomatoes? Do they have enough sugar to feed the yeast? Are they too acidic?
2
votes
0answers
20 views

When Swiss Meringue Buttercream is made with dried egg whites, must the meringue be heated before adding the butter?

I use dried pasteurized egg white powder for Swiss Meringue Buttercream because it's less expensive than fresh eggs and avoids the problem of how to use the egg yolks. Would there be a difference in ...
5
votes
1answer
77 views

why a citric fruit rind is cooked several times to make a marmalade

why the citric fruit rind is cooked several times to make a marmalade? i meaning boiled several times, its to reduce acidity or bitterness or what?
5
votes
1answer
95 views

Why do commercial chocolate/cocoa products often contain fat-reduced cocoa?

I've noticed that many 'chocolate' or 'cocoa' products, such as chocolate cake, chocolate milk and cocoa cereal contain fat-reduced cocoa powder rather than normal full-fat cocoa powder. Often the ...
3
votes
1answer
51 views

Why boil mixture when soaking fruit in alcohol for churn-free ice cream

I found a recipe for a No-churn rum and raisin ice cream. In the recipe the first step is to put the raisins and rum in a saucepan and gently heat until boiling, transfer to a bowl, cover and leave to ...
2
votes
2answers
52 views

Making Cream cheese and Mascarpone cheese at home

I’ve been trying to make Mascarpone cheese and Cream cheese and I’ve tried various recipes but all have failed. I think the problem is with my starting ingredients. All my cream cheese/mascarpone ...
5
votes
2answers
207 views

What happens if I forget to feed my sourdough starter?

Is there something wrong that can happen if I forget to feed my sourdough starter? I kinda forgot to do it twice, but it still appears to have a few bubbles in it. Previously it contained hooch, which ...
1
vote
1answer
47 views

How can I determine how powerful certain herbs and spices are? Is there a list?

I am trying to determine the relative strength or potency of flavour that comes from different spices and herbs. I often find myself lost when trying to blend recipes since certain spices can be quite ...
2
votes
2answers
54 views

How long can home dried herbs be stored?

I am growing the "heal-all herb", Prunella Vulgaris, and am planning to dry the leaves and flowers in order to make a medicinal tea. How long is it safe to keep the herb once dried? I would prefer to ...
1
vote
1answer
84 views

Creme filled doughnuts? Ok at room temp?

So this is probably more of a food-safety question but we purchased some various Krispy Kreme doughnuts yesterday and I ate some of the leftovers today. Some were creme filled and it didn't really ...
5
votes
3answers
607 views

How acidic does a mixture have to be for milk to curdle?

I am planning on making sausages with both cream and vinegar as ingredients. I suspect the mixture of all the ingredients with the vinegar won't be acidic enough to cause the cream to curdle, but this ...
2
votes
2answers
73 views

Dry measurement and conversion to weight

If a recipe calls for 2 1/2 cups of shredded chicken, is that the same as 20 ounces? I'm always confused when it comes to dry ingredient measurements in recipes. Can I simply just convert each cup to ...
3
votes
0answers
33 views

How to keep the bottom of my bread from getting burned? [duplicate]

I have been experimenting with making whole grain sourdough bread at home. My current recipe is for a loaf that is about 4 cups of flour total, not counting sourdough starter, evenly split between ...
1
vote
1answer
68 views

Health department food safety

How do you temp a raw carrot for a salad bar setup per the health department and what should it temp at?
2
votes
1answer
53 views

Is Tassimo's caramel creamer suppose to be chunky?

I got some Tassimos caramel creamer, the t-disc style, and I was wondering if anyone knows if it is suppose to be chunky?
4
votes
1answer
71 views

Ok to sear beef short ribs from frozen?

I have some frozen rib-eye steaks which I am confident about searing while frozen and then bringing up to temperature in the oven. They turn out great. But I also have short ribs which I intend to ...
1
vote
1answer
99 views

Seasoning a wok in the wrong way?

I've just bought a wok recently and seasoned it. The only thing i realized at the end is that it never became blue, it's just a dark brown color. Is there a possibility to season it wrong? I've added ...
2
votes
0answers
44 views

Cupcake Papers Peeling away

I've been making cupcakes for a long time with the same recipe and same brand of paper liners but recently my cupcake papers are pulling away from the baked cake shortly after they cool at room ...
2
votes
0answers
57 views

Is there a name for the Cinnamon-Mint under-flavor?

I was experimenting with Italian Sodas, and added flavor shots that perfectly balanced the heat and cool flavors between Cinnamon and Menthol, and they canceled out. What remained was a previously ...
8
votes
4answers
145 views

Low-salt Cooking on a Barbecue

TL;DR: Looking for evidenced based methods for low-sodium food prep. to be cooked on a barbecue. My wife has recently confessed that she doesn't like BBQ food as it is too salty! Normally, I use the ...
4
votes
1answer
105 views

Is there a difference in the end result between using mechanical leaveners vs chemical leaveners in a cake?

Are they interchangeable? E.g. could you replace whipped egg whites in an angel food cake with enough baking powder/soda and end up with similar results? Or in a butter cake, replace the creamed ...
3
votes
1answer
90 views

What is White Cumin and Green Cumin?

I'm learning about the spice cumin (Cuminum Cyminum) and I understand how it is naturally a golden brown color seed that tastes bitter with a hint of lemon and warmth. I learned that black cumin (...

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