All Questions

2
votes
1answer
85 views

What the gluten look like when kneading for long time on a texture basis

If developing lots of gluten make the dough harder to be rolled out, why some bread recipes calls for long kneading process, like the brioche dough and pizza dough, and then be rolled out into long ...
-1
votes
0answers
62 views

Fish Sauce causes Apple Cider Vinegar to Foam? What's the science?

So I regularly drink a bit of apple cider vinegar with water and sometimes like to add a bit of salt for taste. I tried adding some fish sauce instead to the concoction and noticed it began to very ...
2
votes
1answer
99 views

water in egg shell when cracking open to cook

I purchased some eggs recently and when i went to crack them open to cook there was what seemed to be water in the egg shell. Is this normal because all of the other eggs i have prepared before the ...
2
votes
1answer
93 views

When trying to infuse spices into an oil, why is it important not to cook the spice?

I read that one there are different ways to infuse a spice into oil including leaving in oil for an extended period of time or if you want quick resuls, low temp heating for about 2 hours. In the ...
1
vote
2answers
89 views

Microwave Power settings

Why is microwaving at full power for half the time, not the same as microwaving at half-power for twice the time. What's happening that's beneficial when the pulse is off half the time?
0
votes
1answer
33 views

What setting on a thermomix would create a simmer?

Making marmalade in a thermomix and I need to simmer. What setting should give me a simmer? Thanks.
1
vote
1answer
174 views

Please help identifying this herb

I can’t figure out what herb this is. It tastes kind of bitter!
-2
votes
1answer
73 views

I forgot my falafel and shawarma wrap [duplicate]

At around 2pm yesterday, I bought wraps from a street stand I'm familiar with. I brought it home... and forgot it existed. It's 10am next day, but it's untouched and as well sealed as a takeout ...
-2
votes
1answer
60 views

What to do with a lot dried habaneros? [closed]

I have grown a lot of habanero chillis last year in my garden. It turns out that they are too hot for most meals I cook. Not knowing what to do with them, I dried them. Since then, I still do not ...
0
votes
1answer
88 views

As it relates to the Hospitality Industry what is a par level of product?

What does this mean in the Hospitality industry? As in the Hospitality Department will establish par levels of products Is this kind of like when your boss in IT tells you that there should always ...
9
votes
4answers
3k views

My bread in my bread maker rises and then falls down just after cooking starts

I really need some help! Every time I try to bake some bread in my bread maker, the bread rises at first but just when cooking process starts and the device increases the heat, the dough fall down! I ...
2
votes
1answer
78 views

potential cereulide on plastic container, can it be washed off?

I recently saw a video of a person who died from eating 5 day old unrefrigerated pasta. The cause was cereulide toxin from Bacillus cereus bacteria in the food. I recently left pasta unrefrigerated in ...
0
votes
3answers
142 views

How to increase Thai curry flavour without increase spicy

I'm using this Curry paste but my girlfriend doest like too spicy, therefore the flavor is really bland.. how can increase the flavor without make it too spicy?
1
vote
1answer
72 views

How long overnight oats are safe/ok to eat

So I forgot my bowl of oats in the fridge and it has been 15 hours, I can either throw them away and make another bowl but I wanted to ask if it is safe to consume a bowl of oats that have been left ...
3
votes
2answers
179 views

French soup cheese

Growing up, I got to visit France quite a bit. One thing I remember eating quite a lot was fish soup (or soupe de poisson), and it was customary to add a grated cheese to it which would melt partially,...
-2
votes
1answer
62 views

Can coconut milk always and thoughtlessly substitute cream-based/bechamel sauces? [closed]

I'm thinking of a pasta dish with chicken and mushroom. I have some coconut milk to use. I also want to add cheese at the end, because cheese. But I'm worried the coconut milk might be too strong/odd ...
4
votes
1answer
630 views

My sourdough splits at final proofing (pic included), advice?

The last couple of times I've made bread the dough starts "splitting" during final proofing. Does anybody have any idea why? The bread is still great but it doesn't get as much oven spring as I'd ...
3
votes
1answer
313 views

Something came out of oats. What's this?

These came out of a rolled oats product. Are these some part of oats and safe to eat?
3
votes
1answer
80 views

Exactly which kind of cardamom should I use in pho (phở)?

I have been cooking pho for a while. Pho recipes differ from one another, but one of the most common spice ingredients is cardamom. Having looked at various sources, recipes, and Wiki pages, I feel ...
4
votes
2answers
106 views

Sheets of fresh pasta sticking together

I make fresh pasta regularly and it usually works out well. There is one exception. If I make sheets of pasta for lasagna or cannelloni they tend to stick together during cooking so that I have ...
10
votes
3answers
2k views

Why is tomato paste so cheap? [closed]

So, at target, Tomato Sauce is $0.84 / lb. But, tomato paste is $1.00 / lb. However, tomato paste has 4x as many calories, implying that they reduced it by 4x. This makes sense, since reducing tomato ...
6
votes
3answers
182 views

How to achieve a super leavened cake as the Pierre Herme ones?

I made several cakes in my life. I know the difference between different leavening agents. I know that low temperature tends to make flatter cakes, but I never could get this kind of shape. If I use a ...
1
vote
1answer
102 views

Most optimal pizza type or style for home oven?

I have an electric oven with a "broiler" function. Its not bad, but temperature-wise it doesn't get close to the 450°C required for "real" neapolitan style pizza. I think it is below 250°C on the ...
8
votes
0answers
71 views

Anti-Coagulant for Oat Milk

I am trying to make my own oat milk, primarily for use with coffee (Lattes/Cappucino's etc), so I am trying my best to mimic the results of oatly barista edition, which is not available to buy here in ...
-1
votes
1answer
72 views

Can I make cheese from old homemade yogurt?

I made homemade yogurt 3-4 weeks ago that still looks and smells good. Can I reheat homemade yogurt to make cheese?
4
votes
1answer
49 views

Can I use a metal bowl with rubber bottom as double boiler?

So long story short I am attempting to make some chocolate covered strawberries for my wife for mother's day tomorrow. I found some easy recipes that I want to try, including one that say you can just ...
-2
votes
1answer
77 views

How to prevent cooked noodles & dumplings from getting soggy

I enjoy making spaetzel and gnocchi and have become quite good at it, but I always run into the same problem. After boiling the dumplings, I put the cooked dumplings into a bowl, where water tends to ...
0
votes
0answers
31 views

Brown hamburger [duplicate]

My hamburger is outdated by 6 days. It has been in the fridge in its unopened package however is has turned brown. It doesn't smell nor is it slimy. Is it safe? Would the flavor be affected?
4
votes
1answer
135 views

Can quinoa be used as a soup thickener?

The normal method for preparing quinoa is to boil water, drop the quinoa, wait until it "sprouts", then strain. My question is about the last part: the straining. Suppose you are making a soup (...
2
votes
2answers
66 views

Should pressure only be applied at the top of a pastry bag?

I was using a pastry bag for the first time today, and used both hands to squeeze the frosting out, applying pressure on the side and at the top of the bag. My friend said it's better to only apply ...
4
votes
1answer
66 views

Is this dark muscovado sugar safe to use?

I've got a batch of dark muscovado sugar that I rarely use, sitting in an airtight ziploc bag. Upon opening it today, I noticed that is gone very hard and some of the lumps are white inside. There's ...
3
votes
1answer
451 views

Can I make ravioli dough with only all-purpose flour or do I NEED semolina flour?

This is the exact recipe I'm talking about: https://selfproclaimedfoodie.com/butternut-squash-ravioli/ I'm not a very strong cook, I'm only 22 and have very little experience. I've got working with ...
4
votes
1answer
81 views

Discoloration in tea kettle

I have a two piece tea kettle used for brewing black Turkish Tea. The bottom part is used strictly for water (specifically faucet water), whereas the top is for steeping the concentrate of the tea. ...
6
votes
1answer
131 views

Pinholes in new cast iron pan

I just received my new cast-iron skillet and noticed two little pinholes (1-2mm) in the inside bottom of the pan (see pic below). As I live outside the USA, it is a hassle getting it returned and ...
2
votes
1answer
33 views

Biscotti with chocolate drizzle in batter

I make biscotti. I want to introduce chocolate — not chips, but melted chocolate — drizzled through the dough without turning it completely into chocolate. Any suggestions on how to do this?
1
vote
1answer
65 views

Chocolate pancakes using melted chocolate

I have a friend who wants to make American-style chocolate pancakes for breakfast in Mother's Day. That's alright and there are plenty of recipes laying around, but the thing is she would like to use ...
-2
votes
1answer
87 views

Premix and refrigerate egg omelettes

I would like to crack about a dozen eggs and mix in omelette ingredients and store them in the refrigerator in an airtight container for a about 4 days for a faster breakfast. Is this safe?
4
votes
0answers
32 views

Should I rinse the flax seeds after soaking them when making flax milk?

I started making my own non-dairy milk. Having looked at multiple recipes, I saw that some call for soaking the flax seeds before processing them to make milk. My questions regarding making flax ...
3
votes
1answer
132 views

What to do with layer of fat on pork spareribs?

So I got a nice big rack of ribs from an excellent butcher, and it has a fairly thick layer of fat. Previously when I've bought ribs for smoking/slow cooking, That fat hasn't been there, and the ribs ...
0
votes
2answers
148 views

My tea had expired(?) for about 9 years already, can I sill use it? [duplicate]

is doesn’t say if it’s best before or expiring date It smelled okay.I saw a blog saying that it’s okay to use it,but I’m a bit skeptical about it.
3
votes
3answers
169 views

using vital wheat gluten instead of flour?

I want to make Naan, but I am on the Keto diet and traditional wheat flour has too many carbohydrates. Can I make it with vital wheat gluten instead of flour? Do I have to add anything else?
2
votes
2answers
112 views

Why is my fragrant rice pudding (Gordon Ramsay recipe) dry?

I was trying to follow the Gordon Ramsay's recipe for rice pudding. It's the first time I try a spiced rice pudding (i.e. something more than rice, milk and sugar) and I am quite happy with the ...
1
vote
0answers
96 views

Bailey's curdled in coffee?

I put an irish bar's baileys into my morning's black coffee I kept warm in a Stanley thermos. But after an indeterminate amount of time (between 10 mins to an hour), some of the milk curdled. Is that ...
3
votes
1answer
133 views

Escoffier's four types of chicken

I'm learning french and thought I would check out the master himself, auguste escoffier, and I bought "Ma Cuisine" on my kindle. In looking at the poultry section, he identifies four types of chicken. ...
2
votes
3answers
105 views

Could I use orzo instead of paella Rice?

I'm making a paella but don't have paella Rice! Could I use orzo?
-2
votes
1answer
78 views

Peri peri sauce

I’m a bit confused, do we leave the bottles in boiling water for 20 min before putting the sauce in and then seal the bottle and put it back in boiling water for another 10 min, or do we put the ...
0
votes
1answer
118 views

Am I at risk for food poisoning now after reheating a potato?

After school I wanted a potato. So I got one of those plastic wrapped jumbo potatoes from Kroger. I only heated it for about 2 and a half min until I decided I didnt want it until later. I then ...
-2
votes
1answer
74 views

Sell by date of 4/17/19

I have frozen chicken cutlets beaded with parmasean cheese and a sell by date of 4/17/19 can they still by cooked and eaten?
1
vote
0answers
74 views

Sponge Cake vs (UK) Angel Cake: what's the difference

Having made various random cakes over the years, I'm trying to get my head around what I'm actually doing, so I can experiment a little I suppose. Now, a pound cake is butter+sugar, then eggs, then ...
1
vote
2answers
87 views

How to keep homemade soup and cooking stocks/broths consumable without refrigerator?

Since there is a way for fruits, vegetables, meats, grains, seasonings and other stuff, I assumed there was a way for these flavouring liquids as well. Right now I'm wanting to preserve japanese dashi ...

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