All Questions

5
votes
2answers
439 views

Can I substitute gelatin for aspic?

I saw a terrine recipe that looks interesting, but it calls for aspic. I'm not sure I can get hold of the bits and pieces I would need for that. Could I just dissolve a few envelopes of gelatin and ...
1
vote
1answer
38 views

What way to incorporate sugar into dough for millefeuille is better?

Choosing from two alternatives: separating layers of dough with layers of icing sugar and making dough with a solution of sugar. If the latter option is preferable or no less good than the former one, ...
1
vote
0answers
41 views

Why does my dumpling /dimsum/momos turn dark brown while steaming?

We make dumplings by bun making machine. (bought from China.) We add all purpose flour, xanthan gum and water to make the dough for dumpling. We make 10 varieties of dumpling and filling varies as ...
1
vote
1answer
42 views

Brine added made sauerkraut too salty

I make my sauerkraut in a big crock. I do about 20-30lbs at a time. I usually can it, but this time I just wanted to pack in jars and put in fridge. Unfortunately I didn't have enough brine in the ...
4
votes
2answers
147 views

Recreating a bread

I want to recreate a bread that we used to eat when I was a kid. The bakery is out of business (as of about 2 years ago), so I can't ask them for a recipe. It was called "Honey Wheat" bread, or ...
-1
votes
0answers
43 views

Can I cook and eat ravioli that was on the counter for 4 hours? [duplicate]

Tit is a four cheese ravioli I bought today from the grocery store. Is it safe to eat?
1
vote
2answers
158 views

Less sweet / lower sugar alternative to icing?

When making a cake as a base line I usually halve the recommended sugar as I find it too sweet. Now I want to ice the cake for appearance and colour I notice that icing recipes are loaded with sugar. ...
2
votes
1answer
70 views

Serious buildup outside of cast iron skillet

I recently was given an old family cast iron skillet and noticed that the outside of it had serious buildup. Basically I can take my fingernail and lift several, thick, black pieces off. The inside of ...
4
votes
3answers
613 views

How to make sure that I do not break the glass bowl in a double boiler?

I used a glass bowl as a double boiler for making scrambled eggs and it broke. I know that rapid cooling and heating caused glass to break. for some reason I thought the thick glass bowl would not ...
0
votes
0answers
36 views

Butter Cookies that never rise

Why is it every time I bake butter cookies they never seem to rise that well? Even when following recipes from credited sources, they never seem to plump well.
1
vote
1answer
36 views

Can i rescue my kefir grains?

I had a lovely big kefir grain, been making kefir everyday for years. Today I accidentally put it in the blender with the milk and fruit. I managed to sieve out a few tiny bits of grain which I've put ...
1
vote
2answers
112 views

Avoiding too much residue when deep frying

Wanting to deep fry just the outer surface of chicken, I prepared a mix of dry wheat flour, maida (Plain flour/All-purpose flour), pepper powder, red chilli powder and salt. Since the curd-marinated ...
0
votes
1answer
113 views

Are baked recipes containing cream cheese safe at room temp?

We had a potluck thing today at work, and one of the employees made bars with cream cheese in them: https://tornadoughalli.com/peanut-butter-cup-cheesecake-bars/ I learned that they were NOT ...
0
votes
2answers
261 views

Does bacon exists that is shelf stable, but has to be cooked for safety?

I have come across a website in the UK which delivers bacon through the normal post. They claim that their bacon is cured by a process that does not require refrigeration. Bacon through the post? ...
1
vote
1answer
205 views

What is the boundary between beef aging and its decay?

It sounds like it could be tasty, but there is also a risk of bacteria contamination isn't it?
14
votes
4answers
4k views

Is it necessary to add vegetables to slow cooker pot roast?

I like slow cooked roast for tenderness but hate the taste of 'pot roast' vegetables. Is it really necessary to cook vegetables with the roast?
4
votes
1answer
250 views

After I eat some foods beer tastes weird?

I'm an obsessive home brewer. So I'm always trying to critically evaluate the flavour of beers I make with a view to constantly improving their quality. In particular I am searching for off-flavours, ...
0
votes
0answers
29 views

Homemade custard [duplicate]

I made homemade custard and refrigerated it right away. (It contains soy milk, eggs, sugar-free maple syrup, and vanilla. No cornstarch, flour, or preservatives.) How long will it keep in the ...
0
votes
1answer
87 views

converting cups of rice to kilos

Planning to cook rice for 200 people--will be using long grain rice and slow cooking in the oven. How many cups of rice do I need? How many kilos of long grain rice do I need.
2
votes
1answer
130 views

What makes this hot sauce last half a year in the fridge?

What makes this hot sauce last half a year in the fridge? (as stated by author @7:40) This recipe uses very little salt, no sugar, no vinegar, no oil, the PH wasn't modified, and it wasn't fermented ...
1
vote
0answers
43 views

How do i repair scratches in the bottom of my gas oven?

I made a frozen pizza the other day and the cheese dripped onto the bottom of the oven and burnt. So I scrapped the cheese off and cleaned the bottom of the oven immediately, but I accidentally made ...
0
votes
2answers
95 views

Croutons from scratch?

All the recipes I've known for croutons required pre-made bread, fresh or old. Do restaurants always use pre-made bread as well? Is there ever a case for making croutons from scratch, and what would ...
0
votes
2answers
123 views

When and how to add garlic to a dish?

I want to make some chicken with ginger and garlic, and every recipe I look up puts the garlic in at a different time. In Korean food, it is grated into the marinade. In India food, it's mixed with ...
28
votes
4answers
7k views

Why is mustard irritating for me?

I thought I bought mustard, but when I put it on a hot dog and ate it, it didn't taste like mustard. It irritated my nose and sent a shockwave through my skull. So I bought a different brand, but ...
1
vote
1answer
137 views

Are kidney beans that split and wrinkle during soaking process safe to consume?

After 5 hours of soaking I find my dried kidney beans' skin wrinkled and some split in two, however my main concern is phytohaemagglutinin and the fact now that some beans are split open and lost ...
0
votes
0answers
47 views

Cooler down overnight product out of range [duplicate]

My cooler was fine at 10:00PM all product in range. Come in at 5:00AM and cooler is at 60degrees and I have uncooked chicken quarters, and cooked product at 54degrees. Am I screwed?
2
votes
2answers
82 views

Does the LPG stove flame intensity reduces during winter?

My LPG gas stove flame is little low now a days. I have cleaned all removable parts myself, but not helped. I suspect the low temperature on winter (~18°C in winter mornings, tropical region) might ...
0
votes
1answer
81 views

Meat is thawing in failing freezer. Can it be refrozen? [duplicate]

Freezer is failing and meat is thawing. Still refrigerator temp cold. Is it safe to refreeze?
3
votes
0answers
44 views

Donut-style Glaze Cracking

I make a baked flat cinnamon roll style pastry that I glaze with an icing-sugar based donut-style glaze I've created applied hot on the baked product. Only sometimes when the glaze has set, some get a ...
0
votes
1answer
37 views

Fan oven temperatures

I have had installed two new Neff top of the range ovens. My question is : if you cook cakes in a fan oven at 20 degrees less than you would in a conventional oven ie 170 instead of 190 (as instructed ...
5
votes
1answer
210 views

Air Gaps In Molds Creating White Patches On De-molded Chocolate

After melting the chocolate compound, I am pouring chocolate in the molds. After pouring the chocolate, I am tapping and vibrating the molds manually. This is getting rid of most of the small air ...
1
vote
1answer
75 views

can i use candiquik in baking recipes?

I was gifted a ton of candiquik, which I thought was baking chocolate. However, after looking over the package, I learned that it is a candy coating. I checked out the product FAQ and learned that I ...
0
votes
4answers
182 views

Alternatives to coffee

I'm very fond of coffee, in fact, I have a grinder, grind my own beans and use a coffee stove to make it. However, I've recently been advised to stop drinking anything containing caffeine (at least ...
0
votes
1answer
50 views

Ham and beans in a Crock-Pot [duplicate]

I boil my navy beans first and I put in a Crock-Pot with ham that I had Frozen it's already been cooked they have been cooking for about 4 hours on low my question is can I shut the crockpot off for ...
2
votes
3answers
172 views

My gravy for my mash potatoes tastes bland

So I'm completely lost on what to do. I have no idea why my hamburger gravy for my mash potatoes is so bland. 1lb ground beef, 2tbsp worcestershire sauce, 1onion, 1/2 tbsp of garlic powder, 2cup milk, ...
2
votes
0answers
77 views

What's common to pie crusts and deep fried battered foods? [closed]

A member of my family gets migraines when he consumes certain foods. I'm trying to nail down which component of these foods is the trigger. What do pie crusts and deep fried battered foods (eg onion ...
0
votes
1answer
68 views

Smoke Comes out from Induction Cooker

Why does induction cooker upon switching on, few seconds therafter smoke comes out, why?
5
votes
0answers
124 views

salamande(?): name of bread

Last weekend, I had a delicious bread, whose name was Sal-ra-man-d. Since English is not my native language, its name was written in non-english. It sounds like french. But I don't know its exact name....
1
vote
1answer
117 views

Will seasoning cast iron skillet with vegetable oil leave trans fats?

I've read that when I buy a cast iron skillet I need to "season" it with any vegetable oil, or buy from a company that has already done this process, i.e cooking the vegetable oil at really high ...
1
vote
2answers
121 views

Banana bread edges are burnt, top and middle is underdone

I use a recipe from Food Network for banana bread, no modifications. I bake it in a glass pan which has a nonstick coating on it (I think it's an Anchor Hocking pan). Every time I make it, by the time ...
0
votes
1answer
78 views

Cast iron skillet iron leakage [closed]

I want to buy a cast iron skillet but I'm very wary of health hazards. I will use it every day to cook meat, eggs and other regular food. Is there any evidence that this usage of a cast iron will leak ...
3
votes
2answers
135 views

Should I soak old-fashioned oats?

I have eaten quick cook oats for a while, but I now found a wholesale supplier selling what I think are old-fashioned oats. That is, the oats are larger and they seem less 'processed'. When I add ...
0
votes
0answers
38 views

Slight discoloration after canning

Two days after canning my home recipe Lentil soup, I noticed that a slightly darker discoloration than the soup formed at the top of the jar. I test the jar lid for a good seal after processing and it ...
4
votes
1answer
87 views

Fish balls aren't bouncy and fall apart easily

So I tried making fish balls using the recipe at https://thishungrykitten.com/2013/11/14/homemade-chinese-fish-balls-the-way-they-should-be-made/ and I don't think I did anything wrong, but the result ...
4
votes
1answer
46 views

Sweet yeast-dough too yeasty

I am struggling with yeast again, doing "Milchbrötchen", basicalyl buns from a sweet yeast-dough. My current process leaves me with "ok, but not great" results, and I am hoping for pointers on two ...
12
votes
3answers
2k views

Non-spicy substitute for chili peppers when making a Thai curry paste from scratch

I'm making a green Thai curry paste from scratch. I'm very happy with the recipe, and I've made it with much success in the past, but today I am cooking for someone who can't take much heat. Or well, ...
1
vote
2answers
76 views

Cast Iron Skillet / Pan stains

I just bought a new lodge cast iron skillet today and used it to cook a Japanese Waghu A5 10+ BMS Ribeye... was worth the hype, yummy. I washed the Skillet with hot water and salt and then heated it ...
3
votes
1answer
67 views

When to add eggs in brioche?

I'm working on a brioche recipe and have added my eggs after autolyse. I think the dough struggled to develop its gluten, though it eventually got there after a very long kneading time. Should I ...
4
votes
2answers
183 views

Does anyone know what this dark red colored discharge is from this grilled chicken?

I'm grilling marinated chicken (I'm following a Tandoori chicken recipe which involved marinating the chicken in lemon, curd, Ginger, garlic and some other spices for 3 hours in the refrigerator). ...
0
votes
0answers
59 views

How do you remove the chicken smell from Tandoori chicken?

The last time I cooked the chicken, it had a strong chicken smell. I know that the chicken was not bad because I was fine after eating it. Also, I defrosted it for 24 hours and immediately cooked it. ...

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