All Questions

0
votes
0answers
48 views

Is Snow Fungus produced outside China?

My grandparents in Toronto need snow fungus to make Snow Fungus dessert soup. But they've found only ones from China. They prefer to buy locally, and are too frightened by China's countless food ...
4
votes
1answer
64 views

Can I make Jachnun in a Dutch oven?

Jachnun is prepared from dough which is rolled out thinly, brushed with clarified butter, rolled up and baked overnight. The preparation calls for a Jachnun pot. Trouble is, I don't own a Jachnun pot,...
1
vote
1answer
58 views

My Challah is bland

I have recently started experimenting with baking breads: beer bread, focaccia, and most recently - challah. Problem: my challah came out rather bland. The recipe I used called for: 20 gram dry ...
0
votes
1answer
60 views

Are mung beans grown in Japan or North America?

My grandparents in Toronto need green mung beans to make Chinese green bean soup dessert (another recipe). But they've found only ones from China. They prefer to buy locally, and are too frightened ...
1
vote
0answers
20 views

Are red adzuki beans grown in Japan or North America?

My grandparents in Toronto fancy making their own Chinese red bean soup dessert, and need red adzuki beans. But they've found only ones from China. They prefer to buy locally, and are too aghast at ...
2
votes
0answers
27 views

No Cornmeal - steel cut oats to coat pan?

I'm trying to make English muffin bread, without the cornmeal (oops). Will steel cut oats work as the crumbly non-stick coating in the pans?
0
votes
0answers
34 views

Marinating with a vacuum sealer [duplicate]

Assuming that the theory does work, do you need a sealer with a marinate button, or just any of them that have the hose attachment?
0
votes
1answer
36 views

Fudge didn't set after doing it twice

I cooked the fudge and it didn't set. I recooked it to the temperature it was suggested but I think I added too much cream when I recooked it. It's the consistency of soft caramel after letting it set ...
4
votes
1answer
112 views

How to mix parmessan (or any hard cheese) into oil sauce

When making sauces from a roux or starchy water (like cacio e pepe), I find it's quite easy to infuse hard cheese like Parmesan into it. However, is there anything I can do when working with oil-...
1
vote
0answers
23 views

Uniform white chocolate panna cotta

Everytime I try to make white chocolate panna cotta, the chocolate rises to the top while setting. Once completely set, I end up with a layered panna cotta with the white chocolate top and the cream ...
2
votes
1answer
67 views

Danger From French Press Wire Mesh?

What is the danger of small strands of stainless steel coming off the wire filter and being ingested?
0
votes
1answer
124 views

Is chocolate that was in contact with moldy vegetables safe to eat after washing?

If a small part of a piece chocolate was in contact with some moldy vegetables leaves for a day, will the chocolate be safe to eat after washing it with water? The chocolate bar itself didn't have any ...
1
vote
1answer
50 views

handling sticky bread dough

What is the best way to handle sticky "batard dough" to shape it before putting it in the oven? I have tried flouring my hands and the crust comes out too white. I have tried using cooking utensils ...
0
votes
0answers
93 views

Should I be concerned that the inside on the lid of my canned diced tomatoes is bright pink?

These are Aldi organic brand. I'm not sure I even would have noticed except we have to rinse out our recyclables now. Tomatoes are already in the soup and I really don't want to waste all that food ...
4
votes
3answers
1k views

What does “season it to taste” mean?

I hear chefs like Gordon Ramsay say this and many, many others. When a chef has boiled potatos or bacon or spinach... Be it my family or Betty Crocker ... What are the "seasons" they are talking ...
1
vote
1answer
52 views

My Pineapple Open Tarts won't dislodge from their moulds

I am baking pineapple open tarts using individual aluminium moulds. I use shortcrust pastry. I have difficulty in dislodging them from their moulds when they are done? I tried to remove them as soon ...
0
votes
1answer
104 views

I have left my cast iron pan on the heat for 2 1/2 hrs. How do I stop the release of black on paper towel and when first cooked onions? [duplicate]

I left my empty cast iron pan on the stove top for 2 1/2 hrs. My problem is not a rusty residue, but black that continues to wipe off. What can I do? I have washed with steel wool, rinsed well, but ...
0
votes
1answer
41 views

Will unsealed fish in the freezer contaminate packaged food?

My step dad put 3 unsealed fishes from the lake in the freezer. I also have sealed waffles and sealed hotdog meat in the freezer. I want to make sure the package food is safe for my children to eat....
1
vote
2answers
76 views

Are egg-less pasta typically made with durum flour?

When making an egg-less type of Italian pasta, which type of flour should I use for the dough? And why? Or, can you make decent egg-less pasta using all the same types of flour from pasta recipes ...
2
votes
2answers
93 views

Himalayan salt in a brine

I would like to brine a brisket for pastrami but would prefer not to use curing salt. Does himalayan salt in brine make brisket pink as if using curing/pickling salt?
0
votes
0answers
39 views

Why is agar agar powder curdling my soymilk whilst gelatin won't curdle dairy milk?

I saw a recipes on the Simple Cooking Channel on YouTube which showcased a method to make fake whipped cream by setting dairy milk with gelatin and using a hand blender to whip up the resultant jelly ...
0
votes
1answer
72 views

temperature settings on my Electric Stove. I do not own a gas stove

In cooking a Beef Bone Stock on my electric stove top, the recipe calls for long cook time of 24 hours at temperature set at simmer. It's been claimed to simmer on a electric stove top is NOT ideal ...
0
votes
0answers
40 views

Can a Beef Bone Stock be cooked stove top on my electric stove? I do not have a gas stove [duplicate]

I do not have a gas stove. I have an electric stove. Can a Beef Bone Stove be cooked on an electric stove?
3
votes
1answer
82 views

What type of devices, could increase dim sum output, short of a complete expensive, automatic machine?

I am getting irregular requests for dim sum catering and would like to increase my dim sum output, but am not yet ready to invest in something like this: Dim Sum Maker Video What other ways are ...
0
votes
3answers
101 views

Does addition of tomato puree make the oil component of sauce less lubricating?

I believe the oil component of a sauce of a pasta sauce, for example is the critical lubricating factor. It is here that herbs and spices will get infused. Wherever the oil goes thereafter so will ...
0
votes
1answer
67 views

Does the PH in your mouth affect taste?

I’ve eaten plain whole-milk yogurt every day for over 10 yrs. One 32 oz tub of the brand name I buy can taste sweet & mild one day; sour & acidic the next...or vice versa. I’ve complained ...
0
votes
1answer
97 views

Tips for cooking a classic French omelette in a carbon steel pan [closed]

Are there any specific tricks or tips for cooking a classic French omelette in a carbon steel pan?
1
vote
1answer
144 views

What makes sea food have similar smell?

I never ate fish, I always disliked the smell and had a little bit of trauma with my father forcing me to eat it while I was a kid. I had two experiences: Some years ago, I tried sushi. It doesn't ...
2
votes
1answer
75 views

What does it mean when adding a little water causes oil to loose its falvour?

I have some oil which tastes one way(due to herbs, spices etc) however when I add even a little water to it the flavor goes. Besides that the water can dilute the flavor it seems more like the ...
4
votes
1answer
155 views

What is the historical origin of the sauté cooking technique?

Although the term sauté is used colloquially in the US to refer to other types of frying, it is a specific cooking technique that involves high heat and constant movement of the ingredients in the pan....
3
votes
2answers
127 views

Balancing Flavours

I've been taught that various taste can be countered with others. For example, if something is too acid or spicy I could bring it back down with fats and sweetness. I understand that there are ...
3
votes
1answer
127 views

Canned beans contain no liquid?

I recently opened two cans of pinto beans from the same brand (whole foods organic). One can looked perfectly normal with a fair amount of liquid and no visible beans until drained. The second can ...
3
votes
1answer
85 views

How to recover cast iron skillet with melted fiber on it

So I decided to try seasoning my cast iron skillet in the oven. After a few hours I made the mistake of thinking I could take it out and look at it with some pot holders. It turns out pot holders than ...
2
votes
1answer
142 views

How is nutritional yeast made? [duplicate]

I'm talking of the kind of yeast that tastes like cheese. I live in a country where finding or importing nutritional yeast is not an opcion, so I would like to know how to prepare it. I want to eat ...
0
votes
0answers
45 views

Which dried pulses, when stored long term, become hard to soften?

I'm trying to figure out which dried pulses store the best, as some are reputed to reach a state where they never fully soften. In an old answer by Joe, the US Dry Bean Council says: Dry beans ...
0
votes
1answer
78 views

Which essential oils /Flowers can be added to dim sum steamer in order to make the dumplings fragrant? [closed]

I've been contemplating about adding a few drops of [Food Grade] floral essential oils or whole flowers in the dim sum boiler so as to impart a mild flavor and fragrance to momo dumplings. Kindly ...
1
vote
0answers
62 views

Difference between frozen and canned fruit paste

I want to make a recipe requiring strawberry fruit paste. I went on a web site of cooking supplies seller, and they have two options for fruit paste, simply "fruit paste" and "frozen fruit paste". The ...
1
vote
2answers
276 views

Why can't you reheat pasta in a microwave, grill, or wok?

I understand that to reheat pasta it must be done by boiling in water. Why must this be the case? Why can't you just microwave it, stir fry, or even quickly grill it?
0
votes
2answers
140 views

What dish is improved by pressure cooker?

Ok so I've read conflicting arguments on the merit of pressure cooker against others. I'm planning to buy one. some says it's the same taste/quality but saves time, some says it gives more nuanced ...
4
votes
1answer
125 views

Are chicken gizzards celiac safe?

Wheat is frequently included in chicken feed. Partially-digested wheat, therefore, would likely be present in chickens' gizzards before butchering. However, the chicken gizzards seen for sale in ...
2
votes
2answers
144 views

Removing Pesticides from Herbs like Cilantro

Not too long ago I read a study saying that mixing baking soda and water and cleaning your fruits in this solution removed upwards of 90% of the pesticides from them. I was wondering if something like ...
1
vote
1answer
70 views

How do I make gummies made with gelatin without adding sugar and still have it survive out of the fridge?

I am on a no-sugar diet due to food insensitivity. I crave gummies and would like to make some without adding sugar (say with coconut water) and have them survive (stay firm and not grow mold) out of ...
0
votes
1answer
71 views

Convert weight of Confectioners sugar to caster sugar

If a recipe asks for 50g of confectioners sugar, what is the weight required in caster sugar. I am making a no bake cheesecake
0
votes
1answer
93 views

Can I bake 2 cakes at a time on 2 different shelves in my oven toaster grill?

I have a 45 liter capacity oven toaster grill, with 3 rack levels. Can I use the 2 shelves at a time, to bake 2 cakes simultaneously?
0
votes
0answers
134 views

What affected this steak?

When my wife and I have steak one night, we usually make shaved steak sandwiches the following night. We are sure to get enough steak for the first night so we can do this. Last time I did this, the ...
-4
votes
3answers
123 views

What are the minimum ingredients for a pasta sauce?

I want my pasta to absorb a sauce which consists of herbs and spices only. What are the minimum ingredients that are needed for this? for example do you really need oil, tomatoes, onions or is one ...
1
vote
0answers
77 views

Black Garlic Maillard vs caramelization

Black Garlic is made by keeping garlic at a high humidity + 140 degree temp for 8+ weeks (generally speaking) Keep it hot and humid for a long time. "Bulbs are kept in a humidity-controlled ...
44
votes
8answers
13k views

If you add spices to boiling pasta, will it absorb spices/flavours?

If you are cooking pasta via simmering, and you add some spices e.g. pepper to the pot, will the pasta absorb the spices/flavors or will the spices just go to the top of the pot and not really get ...
3
votes
2answers
96 views

Brownie with chocolate mousse on top

I want to make a cake that involves a brownie layer with chocolate mousse on top. I just want to use my own trusted brownie and chocolate mousse recipes. I've looked it up and found a few similar ...
1
vote
1answer
62 views

What is the ideal temperature to cool the melted chocolate in a freezer?

I have temperated chocolate that is now in a liquid state. I have chocolate molds that I use and I fill up these molds with the chocolate. Now I need to set these chocolate-filled molds in a freezer ...

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