All Questions

-1
votes
1answer
138 views

Where can I find recipes with photos of the exact meal created from the list of ingredients? [closed]

I'm creating a service for changing people nutrition habits and convincing them to eat more healthy. As a first step I would like to develop an app to recognize what's on the plate. I'm aware about ...
0
votes
1answer
58 views

Does Tapatio red sauce equate to Frank's hot pepper sauce?

Does Tapatio red sauce equate to Frank's RedHot Original Cayenne Pepper Sauce?
1
vote
2answers
62 views

Yeasted rye starter immediately doubles!

I'm making a yeasted sourdough starter per the directions in my bread-machine book, but with rye flour instead of whole wheat. It's supposed to sit for 2-5 days, but it doubled almost immediately and ...
0
votes
0answers
42 views

Dough volume calculation

Consider simple dough, flour and water. For simplification we will disregard salt, sugar and any other additives. The question is, how do I guesstimate volume of dough, say, 1000gr of flour and 1000ml ...
8
votes
1answer
174 views

How to make coffee that closely resembles early 16-17th century coffees?

Making my coffee this morning, I found myself wondering what early coffee tasted like. I'm guessing quite different to modern coffee, both in how the beans were, and in how it was prepared or ...
-1
votes
2answers
178 views

Is there a way to either a) cook an egg with a lighter, b) boil water with a lighter or c) cook 2 minute noodles with no hot water

I want to do these but on camp and my resources are limited to a pot, eggs and 2-minute noodles. Is there any way to do at least one of the above? (Preferably the noodles?)
1
vote
1answer
104 views

Bottle of Cachaça 51 tasting like sour milk?

Whilst recently shopping, I grabbed a bottle of Cachaça 51 intended to use for some flambé. Upon opening it, I found it smelling (and tasting) like slightly sour milk. Googling for it, I didn't come ...
8
votes
1answer
130 views

Can you make croissants with compound butter?

Has anyone ever tried making croissants (or leavened puff pastry) with compound butter (e.g. basil butter, cinnamon butter)? Are there any practical issues with this? Will particles in the butter ...
0
votes
1answer
86 views

Batter. Cross contamination by

I would like to know Whilst cooking and serving in a fish and chip shop can i Serve food, All dipped in same batter and rice cone containers, using beef and chicken made sausages Fish Chips Cod roe ...
5
votes
1answer
97 views

Why refrigerate bagels after shaping dough?

I've noticed that recipes for bagels call for a refrigeration period after shaping. Why does it matter if the refrigeration is done after shaping? The shaped dough takes up more space in the fridge ...
3
votes
2answers
139 views

how do I remove partially-disintegrated sediment/tiny-bones from stock?

I have just finished my first batch of bone broth, and have removed all of the bones I could find. I noticed that there are some smaller pieces, as well as "grit" from disintegrated bones, which ...
0
votes
1answer
76 views

What grains and/or technique will result in a thin pancake with a artisan bread type structure?

I have tried whole wheat flour, using more fat, using more liquid, but not getting good texture - usually just a weaker pancake. I'm trying to get a thin pancake with texture that is hearty,somewhat ...
1
vote
1answer
138 views

How do I add flavor to this amazing looking dish?

I have made an ancient pre-WWII recipe titled "Slovakian-Style Eggs." They look like fried eggs on static electricity. The whites are whipped into what is in effect a meringue, without sugar or any ...
2
votes
0answers
121 views

What is this cut of meat?

These two Chinese recipes call for what they call a beef shank (https://youtu.be/esz2fBMGkPE?t=7 https://youtu.be/318rdUn5uq0?t=12), but the butchers I've asked about beef shanks direct me to cross ...
1
vote
1answer
79 views

Cleaning 'cement' from grill

I've been a bit lazy in the last couple of weeks and left some ash in my grill. I was cleaning it today and noticed a hard cement-like substance. I believe this is the dreaded corrosive 'cement' I've ...
-1
votes
4answers
235 views

What is the actual probability of food poisoning with food left unrefrigerated overnight? [closed]

There are two components to risk: probability (how likely is the bad thing to happen) and hazard (how severe are the negative consequences). I know that hazard can be quite bad in case of food ...
0
votes
2answers
126 views

Using own squeezed lemon juice

I am using a bought 100% lemon juice (pasteurized). I thought that it will be cheaper to squeeze some lemons and heat at on the stove for pasteurizing. How much time can I use my own pasteurized lemon ...
1
vote
0answers
99 views

Squid tail cartilage ( glass-like thin layer)? [on hold]

I had calamari rings fried at a Wimpy restaurant in South Africa, and it all had an almost elastic see through band in every ring! Can that make you sick? Is it not removable beforehand?
2
votes
1answer
613 views

Are all species of CANNA edible?

I was looking through a plant catalog, and noticed that only one type of CANNA is edible. Why aren't other species edible also?
1
vote
1answer
47 views

How to avoid having pith on dried orange peels

I am trying to prepare some dried orange peel for a Mexican chocolate bread recipe. From what I've read, the first step is cutting thin strips of outer peel off an orange without getting any pith. I ...
-3
votes
1answer
74 views

Can the shelf life of sugar syrup be extended

I prepare natural flavoured sugar syrups, I add glucose (10% of sugar quantity) to covert this sugar into invert sugar so that the syrup doesn’t crystallise. However the shelf life is too short, 2-4 ...
5
votes
2answers
115 views

Why combine AP flour and bread flour?

I've seen some recipes that call for AP flour and bread flour. What's the point of that? Assume AP flour has 10.5% protein and bread flour has 11.5% protein. If a recipe calls for equal amounts of AP ...
4
votes
1answer
120 views

Will a hood vent increase rate of evaporation?

I'm boiling down some maple sap this year on the stove top. A bit late but thought I'd give it a whirl even if it only yields a quart or two of maple syrup. Will keeping the hood vent on increase ...
5
votes
1answer
95 views

Garlic powder clumps up

When I put garlic powder in a shaker, it ends up clumping. I tried putting in some rice, but it still clumps. Any ideas?
4
votes
1answer
42 views

Determining Bundt pan size when recipe gives a loaf tin size

What size Bundt pan do I need for a pound cake that is supposed to be baked in a 9 by 5 loaf tin ? I have a Bundt pan (never used one before) that holds 8 cups of water.
2
votes
1answer
87 views

Why are croissants brushed twice with egg glaze?

What is it about croissants that requires two coats of egg glaze? All the recipes for brioche buns for example just require one coat before baking. With croissants all the recipes require a coat ...
1
vote
1answer
59 views

Sodium in canned beans and legumes

I was looking at some cans of black beans and chickpeas I had. They both had higher sodium than I would have expected. Much higher than non-canned varieties. I am wondering where does that sodium ...
1
vote
1answer
87 views

Is marinating raw fish in sweet fortified wine safe?

Is marinating raw fish in sweet fortified wine safe, or will the presence of sugar foster bacteria growth ? The wine is 16.5% ABV and the whole thing is kept in a fridge.
2
votes
2answers
113 views

When left out in an open container, what % abv does vodka retain at room temperature?

If I pour vodka (40% abv) into an open glass, and then leave it out overnight (or for some time), what percent ABV does it stabalize at? Or does all of its alcohol content evaporate (leaving just ...
2
votes
1answer
85 views

Why are amaretti mixed as they are?

Most recipes for amaretti call for the sugar to be combined with the ground almonds and then added to beaten egg whites. When making meringue, on the other hand, the sugar is beaten into partially-...
0
votes
2answers
59 views

Is boiling or pouring better for emulsifying chocolate ganache

I am making a recipe that calls for emulsifying solid chocolate with a heated milk/butter mixture. Most articles online say to pour the hot milk on to the chocolate. Wouldn't it, however, be easier ...
1
vote
1answer
43 views

Separating chocolate-coated cookies stuck together

I purchased some really nice chocolate-covered cookies that were packaged in a metal tin. The cookies must have been stored somewhere warm, because the individual cookies are stuck together. How can ...
1
vote
1answer
61 views

How can I figure out fat content in quark cheese?

The store next to my house offers a brand of solid quark. It's really good and tasty, and it says on their website that it's made of whole milk and it's not being stirred during production, so that ...
2
votes
3answers
142 views

Will a crockpot brown ground meat?

For chili con carne, can you brown the ground beef, onions, peppers, etc in a crockpot (without the lid on) and then add the other ingredients to finish by slow cooking?
0
votes
1answer
55 views

How much of methylcellulose is safe?

Not a duplicate of this question, as I know that it's used for cooking, I just don't know how much of it is safe. I heard that methylcellulose is used as a laxative (it is not digestible, just like ...
30
votes
2answers
5k views

What are some good ways to treat frozen vegetables such that they behave like fresh vegetables when stir frying them?

Forgive me for being a novice. I like having frozen spinach, onions, broccoli, and vegetables since they're convenient and don't spoil. But I only know the practices for cooking, and in particular, ...
1
vote
2answers
132 views

Crispy tofu is soft

I am confused. I pressed my tofu all day, put corn starch on it, and threw it up in some vegetable oil. I turned the induction stove up to fairly high up to the point where the oil bubbles immensely ...
4
votes
1answer
90 views

Dry Cookie Dough

I used this recipe to make chocolate chip cookies. I’ve made it many times and it usually is a hit! This time, I decided to use brown butter instead of room temperature. The dough turned out very dry, ...
1
vote
2answers
127 views

Dough is super springy and sticky. Tears while stretching

I work with 950 gms of 00 flour and 50 gms of wheat gluten to make it 1000 gms. I knead the dough at 65% hydration with 1/4 tsp Instant dry yeast for 1000 gms of flour. 2% Salt and 4 tabsp Oil .. I ...
2
votes
1answer
131 views

Are there disadvantages to storing bread in a vacuum box?

I love fresh bread, and when I buy it I store it at home in a plastic bag. After 2-3 days it has probably lost about 60% of its overall quality. I've been using some vacuum storage bags and found that ...
0
votes
0answers
47 views

Preparing gravlax bouchées for 40 persons (help with quantities)

We're having a standup cocktail party for my mother next week-end. There will be around 40 people. I'm not the only one preparing bouchées and other cocktail food. edit: There will be 4, 5 other ...
0
votes
0answers
55 views

My fridge door was left cracked open over night [duplicate]

My fridge door was left open over night with the fridge light on. Is my dairy products safe to eat?
0
votes
1answer
72 views

bread dough rising without airing cupboard

I did live in a house with an airing cupboard which did work. However, I have a breadmaker and make the dough ready to shape into pitta bread pieces but how do I make it rise as I don’t have an ...
4
votes
2answers
236 views

Is it practical to boil drinking water in a pressure cooker?

At my home and relative's homes I've never seen anyone using a pressure cooker to boil water (to make it safe for drinking). They just take an ordinary steel vessel, fill it with tap water, add some ...
4
votes
2answers
128 views

What does leftover rendered chicken skin consist of?

After rendering chicken skin, a lot of the fat is released and you're left over with crispy pieces of chicken skin. What is the remaining crispy skin composed of? Protein, fat, or both?
5
votes
1answer
145 views

Tortilla press geometry problems

I have a fairly typical Mexican-made tortilla press, and I've had it for a while. It works of course, but there's a persistent problem of the part of the tortilla at the hinge end of the press ending ...
0
votes
0answers
21 views

baked seitan left out [duplicate]

So I left my baked seitan out for 3 to 4 hours today. I was going to toss it but then I was like wait.. it's a dry product much like bread.. is my thinking ok and it's fine still? I bake it in a non ...
2
votes
1answer
160 views

Why are my potatoes sour?

I've noticed that when we roast potatoes in the oven, they will often have a very sharp tangy aftertaste to me, and often that taste will linger in the back of my mouth for a while after I've finished ...
2
votes
1answer
96 views

How to make creamy/starchy risotto with brown rice?

I've been making risotto with a brown rice blend (Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Whole Grain Wehani Rice, Whole Grain Black Japonica Rice), and I quite like the texture, and how ...
0
votes
0answers
98 views

Spice Substitutes

I am allergic to Cumin, Chilli, Capsicum and all the recipes I have for a spice rub and a sauce for Ribs has these ingredients, can someone give me some alternatives. Thanks in advance Cheryl S.

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