All Questions

0
votes
1answer
61 views

Can this shrimp paste be used to make kimchi?

I live in a rural area of Canada, asian markets aren't a thing around here. Since there isn't much good kimchi around, I decided to try myself ! I went to a largeish city a few weeks ago and was able ...
2
votes
1answer
373 views

Oven caught fire while using self-clean

Oven caught fire while using self-clean. Now the oven looks bad (greyish tinge) - how do I clean it? (I'm only renting!!)
-1
votes
2answers
137 views

Is there any devices available that find the ingredients of the given Recipe? [closed]

I am looking for a robotic device that works in the below mentioned way:: The user will open the device and put some amount of recipe , let's say Briyani The device must scan the foods chemical ...
2
votes
1answer
56 views

Aleppo Pepper + Heat

I'm testing out a meatball recipe with aleppo pepper flakes, and although it's good, I want a little more heat. Do you think adding a touch of cayenne would do the trick? Would it pair well with the ...
3
votes
4answers
219 views

Alternative to swiss cheese

I am planning a fondue party. I personally despise swiss cheese. I am defining swiss cheese here as any cheese that has that similar flavor, like swiss, ementhalar, jarlsberg etc. as they all have ...
0
votes
2answers
48 views

Microwave watt does it vary according to temp settings

I have an inverter of 600watt. If I want to use a microwave of 700watt on the inverter and set the microwave temperature on medium and not high does the watt output of the microwave become less the ...
3
votes
2answers
123 views

Reducing sauce or gravy always forms a skin

Apologies if I've phrased this wrongly. I don't try to do this very often: that is, boil a sauce to evaporate the liquid (I understand this to be known as 'reducing the sauce'); however, when I do, I ...
9
votes
1answer
2k views

What are these silver “sporks” for?

I was going through some miscellaneous silverware in my in-laws' drawers, and ran across a set of these strange-looking forks that look a bit like sporks. Anyone know what specific food they're for? ...
5
votes
2answers
128 views

When breading and frying, to which ingredient do I add spices?

I'm breading and frying tofu, and the recipe calls for adding spices. Do I add the spices to the flour, the egg, or the (panko) breadcrumbs? The recipe calls for the spices to be added to the panko ...
0
votes
0answers
42 views

Cooked a normal piece of chicken breast casserole in broth, now there is green globs in the broth

I put a normal chicken breast into some chicken stock to cook it and it came out with small green lumps and greeny water. Any explanation?
3
votes
2answers
128 views

Can i brine chicken in seawater?

I have been smoking meat recently, and I found out that in Maine people brine lobster in seawater. Can I do the same in Florida with a chicken?
4
votes
2answers
86 views

In Chinese cuisine, are the black beans fermented in Black Bean sauce?

I was wondering what type of flavour the black beans add to black bean sauce. Can they be switched for pinto beans or kidney beans? Is there a process such as fermentation that the beans undergo ...
9
votes
1answer
131 views

Is there any significant flavour difference between dehydrated and sun-dried tomatoes?

I have a large batch of tomatoes which I want to preserve. I am confused between sundrying them and dehydrating them. Essentially they are the same processes but is there any significant flavour ...
2
votes
0answers
55 views

What to do with wet sourdough mix which was left to proof 10h?

I followed this recipe and did the stretch and fold three times according to the timings, just that my dough wasn't round enough at the end of the third time. I then left the dough at room temperature ...
0
votes
1answer
45 views

My refrigerator is not efficiently cooling

I have a problem with my twin door refrigerator, first its not cooling properly the freezer side is not freezing as required. secondly there is red sign that's coming in the dash of the refrigerator,...
2
votes
0answers
28 views

bakers chocolate vs chocolate chips

My husband is on a dairy free, low sugar diet. How do I create a substitute for chocolate chips. The store bought sugar free chips usually are seasonal and have dairy in them.
2
votes
1answer
54 views

Is the milk spoiled when a thin layered textured appears in the bottom of pan?

I use Pasteurized Amul milk (see here). Last time, I purchased it on May 3rd and has expiry as today, 05-05-19. (Outside temperate in our area is around 35-40 degrees) I keep it (packaged when not ...
2
votes
1answer
61 views

Instructions on making Japanese fish sauce? (Shottsuru) [closed]

Would anyone happen to have step-by-step instructions to make Japanese fish sauce?
3
votes
1answer
60 views

Does it help to allow veggies to lose moisture before frying?

Frying gets rid of the water in food, and salt is added to remove water from onions while frying. Since getting rid of water is the objective, if one has sufficient time, will it help reduce frying ...
16
votes
1answer
1k views

Why does blending blueberries, milk, banana and vanilla extract cause the mixture to have a yogurty consistency?

A cup of milk A cup of blueberries A banana Three shakes of vanilla extract liquid The original plan was to have a milkshake, but the result is quite a nice desert! Like a no cook yogurt. Looking ...
1
vote
1answer
76 views

How to infuse black layer of peppercorn into an oil?

I am interested in infusing the black layer flavours(not inner white parts) of black pepper into an oil. I imagine this can be achieved by adding whole black peppercorns to oil and frying a little. ...
0
votes
1answer
62 views

What’s the difference between cracked and coarse rounded black peppercorns?

I saw a video of cracked peppercorns where the cook was cracking them with the bottom of a pan. Coarse grounded is obviously done by grinding coarsly. Assuming both are done freshly what is the ...
5
votes
1answer
2k views

Salt turned peas from creamy to crunchy

Here is what I did, I boiled a bag of frozen peas,about 400 grams, in a pot of water. I checked for tenderness after a while and they were creamy on the inside like I wished they were. I take some out ...
3
votes
1answer
100 views

Is it possible to make rice porridge without simmering for 1 hour+?

Every rice porridge recipe that I have seen calls for the rice to be simmered for 1 hour or more with constant stirring. Is there any way to make rice porridge without that hefty time investment?
3
votes
1answer
88 views

Will ground sealed pepper have lost it freshness?

From other answers I can see that fine grounded pepper looses its freshness and flavors so freshly ground is better. Does this apply as much to coarse ground, I imagine when you bite it more parts of ...
2
votes
1answer
111 views

How can I buy black pepper with mainly black bits?

When buying black pepper I notice it usually comes whole or grounded but it usually contains the outer black part as well as the inner white part hence a mixture of white and black bits. When fine ...
0
votes
1answer
67 views

can the degree of white to black parts make coarse ground pepper taste mild?

I previously asked this question about what makes black pepper mild: What makes black pepper strong or mild? Both ground type and freshness could be the cause however it has occured to me that the ...
3
votes
1answer
83 views

Shrimp/Fish Paste with rice

When I was young my step-mother, who was Filipino, did most of the cooking. She often served plain white rice with this Shrimp/Fish paste on the side instead of soy sauce. I'm trying to find the ...
3
votes
1answer
55 views

Can I freeze rolled out pie dough

A typical pie dough recipe (such as this one) asks to: Mix the dough. Make a couple thick disks. Put the thick disks in the fridge 30 minutes to couple months in the freezer. Remove thick disks, let ...
1
vote
0answers
54 views

No Knead Bread comes out a tad gummy only in the center

I’m using 200g Bread flour, 50g Whole Wheat flour , 50g All-purpose flour, and 60g Rye. I add 2.25tsp of yeast, 2tsp sea salt, and 1.5cups filtered tap water. I let it rise overnight or at least ...
5
votes
2answers
179 views

Crispy chicken skin on the BBQ

I am on a mission to get CRISPY chicken skin on the BBQ. I don't mean to LOOK crispy. I mean to actually "crunch" when bitten into, if that's at all possible. I'm trying to do all the right steps. I ...
3
votes
1answer
59 views

Bread and butter pickles without mustard seed

I would like to make bread and butter pickles. I already have the sliced cucumbers, onion, and salt sitting in the fridge! However, my son is allergic to all forms of mustard. Can I simply leave the ...
3
votes
2answers
150 views

Mold on salami, is it safe?

I took a salami and removed the outer plastic packaging and hung it in my refrigerator to dry. After about a week it got white mold on it. Is this normal/safe? I know that real/fancy salami has molds ...
26
votes
7answers
5k views

What to use instead of cling film to wrap pastry

I'm trying to stay away from single use plastics for the environment. The only kitchen thing I have not yet managed to find a substitute for is wrapping pastry in cling film to let it rest in the ...
4
votes
1answer
133 views

How to achieve “fall off the bone” in a leg of lamb using sous vide?

I have recently experimented with leg of lamb, following the popular recipe on chefsteps . Both times I cooked the meat, with bone, for 24h at 57°C (134°F). While the result was generally good, I ...
5
votes
1answer
125 views

How to pasteurize lacto-fermented hot sauce?

So, I've got a 2-3dl batch of lacto-fermented hot sauce in the works. Approximately half the vegetables in the ferment are large brown habaneros and the other half is sweet pepper, ginger and some ...
3
votes
1answer
129 views

How does the process of tempering in indian dishes generally work?

I am trying to understand the tadka (tempering) technique or procedure Indian meals. Is the a specific order in which spices go in in order to avoid overcooking some which are more delicate? I ...
3
votes
1answer
115 views

Can I just substitute fresh ube for the “frozen ube, thawed” my recipe asks for?

I got a recipe that asks for "frozen ube, thawed", and looking around my local stores and a quick google shopping search has failed to bring up any frozen ube, but I have found I can order fresh ube. ...
1
vote
0answers
65 views

Gluten-free and egg-free yeast bread

I am working on a recipe that uses gluten-free flour and cauliflower flour. I am having trouble getting the bread to be like a bread and not an edible brick. Any suggestions on proofing and baking ...
0
votes
0answers
48 views

Applying a wet rub/marinade after a dry rub for chicken?

I recently cooked some chicken with a dry "brine"/"rub" of Indian spices and salt to great results. It was crispy and moist. My question is: is it worth it to apply a wet marinade after a dry "brine"?...
-1
votes
2answers
96 views

Eating food slightly past its prime [duplicate]

Are there any dangers of eating food that's slightly past its prime? Say there's no visible mold or any other signs of spoiling, but the smell and taste aren't quite as good as they were right after ...
-3
votes
1answer
116 views

blending smoothies in a metal pot - will the vitamins go away?

I do not own a professional mixer where you can put all your fruits in and start to blend. I am using a hand blender. I put all the fruits and some yogurt in the metal pot and then blend it all. ...
1
vote
0answers
63 views

Can a sous-vide circulator fully replace a crockpot?

The idea is, to put a regular pot in a larger pot full of water and heat the larger pot with a sous-vide stick. Would this accurately simulate a crockpot? The only downside I can see, is that ...
2
votes
1answer
113 views

Overnight cooking: Is sous-vide safer than electrical oven?

I am a fan of bone broths, but always have a problem with the overnight cooking part. For the overnight cooking part I have the following options: Interrupt cook, let the pot hot on the stove, ...
2
votes
1answer
74 views

A thinner béarnaise?

I've been using Julia Child's béarnaise recipe---2 tbl reduction, 3 egg yolks, 4 oz clarified butter---, which produces a very thick sauce. Is this just how it's supposed to be, or is there a non-...
3
votes
1answer
53 views

Can I substitute bread flour for bread machine flour?

Can I use Bread Flour instead of Bread Machine Flour when making a loaf of wheat bread? Recipe calls for 1 and 1/2 cups of wheat flour and 4 cups of bread machine flour.
11
votes
2answers
2k views

Why does processed meat contain preservatives, while canned fish needs not?

I've read that canned salmon typically does not contain any preservatives. On the other hand processed meat (such as ham) contains them. Why are preservatives needed in some cases but not others?
3
votes
1answer
74 views

Does marinating hinder brining?

I learned, that "marinating" for days before cooking, doesn't actually work, since nothing can actually penetrate the meat very deep. However, with salt, it seems to be a different story. Does that ...
9
votes
6answers
3k views

How to fry ground beef so it is well-browned

I have been using a propane torch to brown up the ground beef at the end of frying it on the pan, but there must be better way that does not involve the torch; can it be done? Here's what I currently ...
1
vote
0answers
115 views

Toning down lamb with mustard powder: universal tool?

Recently I tried the technique of rubbing lamb with mustard powder over night, in order to tone down the "gaminess". The end result was great and tasted nothing like mustard. Is it a good idea, to ...

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