All Questions

1
vote
1answer
69 views

Keeping cream pies set while browning meringue topping

My cream pies set up great until I put them back in the oven to brown the meringue. When I take them out & let them cool, they are no longer set up. What am I doing wrong?
0
votes
2answers
117 views

Does salt prevent water from absorbing nutrients and falvours from food?

A long time ago, I read somewhere, that there is a very specific reason, why we put salt in the water for cooking pasta: The point is to hinder the water from absorbing flavor and nutrients from the ...
0
votes
3answers
108 views

Can't stop eggs from sticking to stainless steel pan [duplicate]

I've made omelettes in this pan before without any problems, but fried eggs are impossible to make without sticking.I heat the pan, throw few drops of water and check if they move around (some would ...
0
votes
3answers
94 views

Factory canned grape juice

Is grape juice ok to drink in an unopened can with the expiration date 5 years ago. It has also been refrigerated though unopened.
4
votes
1answer
2k views

Should I preheat glass and ceramic pans before baking bread?

I never bake a loaf of bread before and I would like to bake a no-knead bread. For your information, I have an electric oven, a glass and ceramic pans. Should I preheat the glass and ceramic pans in ...
0
votes
2answers
165 views

I forgot to rinse lentils before adding them to soup. Is the meal still safe to eat?

I get a bit too freaked out about health and safety when it comes to cooking. I am cooking a lentil soup today and have just added a whole bunch of lentils I forgot to rinse. Is the food safe to eat? ...
1
vote
1answer
62 views

Stodgy crumpet-like crumb in overnight white

Over the weekend I made an overnight white loaf, methodology was something along the lines of the following: Activate yeast in water, mix with the bread until well incorporated. Leave for 30 minutes. ...
0
votes
0answers
36 views

Cracked Cookies

I've been having problems when I bake cookies. I place them in a metal mould and it always ends up having cracks during and after baking them. The cracks does not look nice and the cookies does not ...
3
votes
1answer
222 views

What do you call this Chinese Popcorn Cooking mechanism?

In this video they have this really cool popcorn pressure cooking thing,
0
votes
1answer
91 views

Using heat to cook (mock) ceviche

Although I love ceviche I'm worried about possible health issues caused by eating raw fish. I know that freezing it at -20° C for at least 24 hours would be effective against Anisakiasis and reduce (...
2
votes
1answer
68 views

Can I make Ricotta Impastata?

Trying to make homemade canollis. Have tried a half dozen different ways, with some success. I recently found an Italian eatery that sells canolli filling in their refrigerated section. This is the ...
4
votes
2answers
161 views

How long is too long for sous vide steak

I have sous vide for a while with mixed success. Mostly good, but still mixed. One thing I question which I hoping to get opinion on is time to sous vide beef (steak specifically, e.g. ribeye or ...
1
vote
2answers
66 views

What is the measurement of 1 1/2 cups of cilantro leaves into ground cilantro

Recipe calls for 1 1/2 cups of cilantro leaves. I only have a 0.43 oz (12g) bottle of ground cilantro. How much of the ground cilantro should I use?
2
votes
1answer
107 views

Why can't one reheat wok noodles?

Most packages of ready noodles contain the information not to reheat them, for example: https://groceries.asda.com/product/noodles/asda-straight-to-wok-noodles/910002208900. It's safe to reheat rice, ...
0
votes
2answers
54 views

How to Remove Garlic Ginger Paste smell from refrigerator

When I put paste of garlic and ginger in the fridge the smell of paste spread in all the fridge and the other things too which are in the fridge.Kindly help me how to get rid of this to avoid the ...
1
vote
1answer
96 views

Attempted to season my new cast iron pan and was left with a ring

Is my pan ruined? I coated it evenly with vegetable oil, put it on low to medium heat, came back after about 20 and the centre where the now circle is was dry and the oil was around the dry circle. I ...
2
votes
1answer
25 views

Will Asarum europaeum add a ginger flavor?

I was looking through a cooking catalog, and came across GINGER, EUROPEAN which made me wonder if this is like normal ginger that you cook with.
0
votes
0answers
13 views

What is the different nasturtium flavors?

Since there's different types of nasturtium do they all have different flavors? What is the taste of each species?
2
votes
1answer
51 views

What type of lavender is normally used in tea blends?

I was looking through a plant catalog, and am confused as to what type of lavender to grow this year to make tea with. Does each species taste different? Which ones are easier to pick?
0
votes
1answer
38 views

How is starch content of some vegetables reduced by cooking?

How is starch content reduced by cooking vegetables? Are the starch molecules simply broken apart? For example, this study showed a reduction in starch in sweet potato by cooking.
1
vote
1answer
39 views

Frying then finishing breaded pork chops in the oven

I want to pan fry first then finish in the oven. For 1" pork chops how long to I bake & at what temperature. Thanks
4
votes
0answers
88 views

Is it good to store a salt block with silica packs?

We recently started using an Himalayan salt block. We cleaned it as per the directions, and the storage said to scrub it, dry it, let it air dry, and store it in an airtight container. It seems ...
1
vote
1answer
56 views

how to correct a problem with my sourdough starter

My boss gave me a sourdough starter that I've had on my counter for a week. I"ve fed it with just equal parts of flour and water without wasting the starter in order to increase the amount. it has ...
3
votes
1answer
125 views

How to make tender oil cookies?

I want to make some "Tortas de Algarrobo" cookies like the ones they make in my grandmother's village. The ones I like are tender but the ones I make are crunchy. How should I modify the ingredients ...
1
vote
0answers
66 views

Where can I find a pie pan with heavily slanted sides?

I'm trying to duplicate a Portuguese Sweet Bread that appears to be baked in a pan that's 2" deep, with slanted sides such that the inside diameter goes from 6 1/2" at the bottom to 7 3/4" at the top. ...
0
votes
1answer
75 views

Green spots on bullseye egg

I cooked some bulls eye eggs with some onion, and after cooking there was some green stain on the albumen, but not before cooking, therefore I wonder what it might be. I thought it could have come ...
11
votes
1answer
2k views

What are “B/E-inch slices”?

What does the phrase "B/E- inch slices" refer to in a recipe? I'm working on a recipe that calls for chicken breasts and that statement is used when telling how to slice the meat.
0
votes
0answers
7 views

About to make google search console for my food blogger [migrated]

I have a food blogger, I would like to make a google search console but I really can not do it right. Can I ask you for help?
4
votes
1answer
105 views

Gravlax still red on skin side after 24h of curing

I am trying to make gravlax (lox). Method Clean off salmon fillet (~200g tail portion) Mix 50/50 table salt and sugar Coat skin side in salt/sugar mixture, rub in Coat non-skin side in dill Coat non-...
2
votes
1answer
128 views

How do you know if your starter is powered mainly by yeast or bacteria?

One quick follow-up question to this postMy sourdough starter is bubbling but not rising, suggestions?: How do you know if your starter is bubbling because of yeast (and not bacteria)? I've been ...
2
votes
1answer
90 views

How can I bake Cannelés more evenely with a big silicon pan?

I purchased this cannelés pan which lets me cooks a whopping 77 mini cannelés at once. I have tried it multiple times, with multiple recipes but no matter what I try, I have this result: The outer ...
11
votes
5answers
3k views

How Can I Spread Crepe Batter Before It Cooks?

I am trying to make crepes in a non-stick skillet. I've got the batter ready, well refrigerated. However, I am having trouble getting the batter to spread enough to cover the whole skillet before it ...
3
votes
2answers
206 views

What variety of tomato is typically used in Italian, canned, peeled tomatoes?

I'm experimenting with different brands of canned tomatoes and I just bought some Italian peeled tomatoes, the brand it Petti. Here is a image of the can. I was looking into what variety of tomato ...
2
votes
4answers
196 views

Bitter Taste: Beef Stew

OK, made another beef stew in the crock pot and again, it has a bitter flavor. No tomatoes, only 2 T canned tomato paste and 1 C cabernet. Thinking maybe a lighter wine to fix this and/or eliminate ...
2
votes
0answers
28 views

How should I adapt recipes according to the amount of sourdough starter?

I use the starter irregularly, therefore the amount I take to make the dough changes every time: I work by taking a fixed amount of starter to feed further, and by using all the rest in the recipe. ...
2
votes
2answers
88 views

Is the meat curry powder mentioned for use in Malaysian curry puffs similar to western chili powder

I was going to make some curry puffs following this recipe, in which some "meat curry powder" is used to flavor the fillings. I was just gonna use the regular store-bought curry powder I can find in ...
1
vote
2answers
177 views

Can I use cream cheese in a sauce?

I made a white sauce with butter flour and milk, intending to add cheddar for a cheese sauce. Then I realized I'd run out the day before. Could I have used Philadelphia cream cheese instead? I'm in ...
1
vote
1answer
67 views

Does Pressure cook work for hard to soften soybeans?

I do not have a pressure cook in my house. But the soybean I bought remains really hard after soaking for 24 hours and boiled for 1 hour. I saw someone saying that some old beans will never soften no ...
3
votes
3answers
159 views

Recognize grass-fed beef?

I am in the process of losing weight and I am using a meal prep service to help me with portion control. I choose the ingredients, order online and they deliver via fedex. One of the options is to ...
1
vote
3answers
101 views

Recipe interpretation

I've been following a recipe, and two things confuse me. One is the "what" for most steps, and the other is a "why". The recipe is here. But look at the steps, which I've abbreviated here to save ...
1
vote
1answer
208 views

What's the purpose of adding water to a skillet when cooking solid food?

I recently came across a recipe for cinnamon skillet apples. One of the steps was to put the chopped apples into a skillet, along with half a cup of water and ground cinnamon. This reminds me of the ...
1
vote
2answers
139 views

What's a substitute for pastis?

I ran across a recipe (bouillabaisse) that calls for pastis, but grocery stores in my area don't carry pastis. Is there a substitute for pastis? Thank you!
4
votes
0answers
103 views

Can potassium sorbate (E202) be tasted and smelled by everyone or just a few people?

Potassium sorbate (in Europe: E202, or 'Kaliumsorbat' in German) spoils a lot of the packaged food for me – I clearly smell and taste it. I can also clearly smell it e.g. in a medicinal cream I bought ...
0
votes
1answer
77 views

Is it safe to eat pumpkin seeds with peel?

I dried pumpkin seeds but now don't have the patience to peel them one by one. Could I just eat them with the skin? I suppose I could but they won't taste very good. Therefore, bonus question: in ...
0
votes
1answer
104 views

How long do I boil store bought or canned tomato sauce for spaghetti?

How long do I boil store bought or canned tomato sauce to use for spaghetti? I know that tomato sauce can be cooked in cans that are available from the grocery store. Why should it take 4-6 hours?
0
votes
1answer
80 views

Chopped onions in metal or plastic containers

Which preserves diced onions better? A plastic or metal container?? I'm trying to figure out which is a better storage container.
0
votes
1answer
30 views

Temperature of Electric Fan Ovens

In an electric fan oven when cooking a specific recipe at a given temperature should that oven reach that temperature given the 20deg. difference between that and a conventional oven? I bought an oven ...
0
votes
1answer
84 views

Is burnt microwave safe to use?

Microwave popcorn left a burnt hole on the little metal plate inside the microwave. It still, works perfectly fine. But is it safe food wise? Should i use it?
2
votes
1answer
88 views

Can yeast be used without water

If the dough only has flour and oil instead of water will it proof? And should I use the same amount of yeast as I would if using water? In the case that water is needed, what is the minimum ...
3
votes
1answer
119 views

Îles flottantes vs. oeufs à la neige

Long ago, I ate at someone's house and was served pieces of meringue on chilled crème anglaise.* The hostess called it îles flottantes, but I have since heard it called oeufs à la neige. Meanwhile, I'...

15 30 50 per page