All Questions

0
votes
0answers
3 views

Puff pastry for cream horns

I am making cream horns and I bake the puff pastry on the molds, let them cool and fill with cream. I freeze some empty for later, but they are not crispy. How to improve on that?
1
vote
0answers
28 views

How to remove white stain after stove cleaning?

I cleaned the gate of my stove using easy off oven cleaner and then had some white stains that cannot be removed: How do I remove the stains?
2
votes
0answers
33 views

Are residues from seasoning coating harmful when using carbon steel pan?

I seasoned this carbon steel pan a few months ago, but after several times I cooked, the seasoning coating started to flake. I wonder are the residues harmful? Can I remain the way it is or should I ...
1
vote
1answer
54 views

My Alfredo sauce always ends up gooey

I’ve been trying to make authentic Alfredo sauce using this recipe. I’m normally pretty good with sauces, but this one is eluding me. I simmer the pasta water and melt the butter, and everything ...
2
votes
1answer
57 views

Should beans be drained after cooking?

I cook beans and then eat them (usually without adding anything else). I know that soaking water for beans should be drained. However, I haven't seen anything definitive about the water that the beans ...
0
votes
0answers
36 views

After steaming for 5 mins, why are live PEI mussels shriveled, but PC's mussels plump?

In both cases beneath, I steam the PEI mussels for 5 mins. on a pan on my stove that rules out any possibility of overcooking. I`ve bought the product beneath from my supermarket weekly for the past ...
2
votes
1answer
52 views

What is the secret to avoid bitter-tasting rapini?

At a certain pick-your-own-food-and-stamp-your-card-then-pay-at-the-exit restaurant, the salad bar includes a delectable rapini, even though it looks like it is prepared with nothing more than ...
2
votes
2answers
52 views

Do you need more yogurt starter for more milk?

I bought some Yogourmet yogurt starter packages and it says to use 5g per 1L of milk. However, if I am making a gallon at a time - is more starter actually required than it would be for just 1L?
0
votes
0answers
16 views

Adding both soy lecithin and calcium propionate for bread

I use in my plain bread recipe - 1280g of plain flour and for whole wheat bread recipe- 960g white flour added is 320g wheat flour. How much liquid soy lecithin and the calcium propionate should be ...
3
votes
1answer
84 views

Very very soft bread

I was reading comments about oil or no oil. I use butter, but when cooking a 50/50 white/wholemeal loaf it is so soft its like cotton wool and nearly impossible to cut. Any ideas how get the loaf a ...
2
votes
1answer
35 views

Why are my sponge cakes not rising?

I have baked various types of sponge cakes for many years and they have always been fine, but recently, every cake I bake is not rising properly. I am a bit perplexed as to why this could be when I am ...
43
votes
4answers
7k views

Why do you need to heat the pan before heating the olive oil?

In the Netflix documentary Salt Fat Acid Heat, Samin Nosrat says this when she is making sofrito and she is about to put olive oil into the pan: This is one of those important things that I think ...
22
votes
3answers
4k views

What is this plant I saw for sale at a Romanian farmer's market?

I was at an agricultural market in Baia Mare, Romania and several vendors were selling this plant that looks like the tips of a pine tree. I didn't ask for a name and didn't handle it, so I can't tell ...
1
vote
0answers
22 views

Liquid soy lecithin vs sunflower lecithin

I'm currently reading Modernist Cuisine at Home and one ingredient that keeps coming up is "liquid soy lecithin". I'm pretty familiar with the powdered variant for making light, airy foams, but the ...
3
votes
2answers
111 views

Why does barbecue sauce break down and become watery in baking

I have a great brown sugar, onion, spices and catsup-based barbecue sauce for pork spare ribs, but when I bake the ribs in the oven, the sauce turns watery and thin. What do I need to remove or add to ...
6
votes
1answer
107 views

How can I make my sourdough bread more sour?

I am having trouble getting my German Farmer Rye Bread (Bauernbrot) to taste sour enough. I have a good rise and good structure but the flavor is not sour enough. I tried making the starter less ...
1
vote
1answer
52 views

Bread machine bread dough

I wanted to bake bread in the oven. I used my bread machine to do the dough part it rise twice in the machine. I couldn't finish it so I put in fridge over night it rise for a third time. I took it ...
2
votes
0answers
105 views

Why did mango lose sweetness after pureeing

It is mango season and I am pureeing Mangoes. I used Malgoa mangoes which have a very sweet taste. The mango pieces taste sweeter than the puree. The puree is still sweet, but less. Why is that?
14
votes
2answers
4k views

Can I give my friend the sour dough “throw away” as a starter to their sourdough starter?

Many sourdough techniques suggest throwing away half your starter further on in the fermenting process. The reason given (in many YouTube videos I've watched) is that it'd eventually take over your ...
3
votes
2answers
165 views

What's the name of this Indian dish I had?

I had a dish recently at an Indian restaurant called Andhra(?) chicken. It was written in marker so I'm not sure about the h in there. The dish consisted of breaded pieces of chicken that were fried ...
5
votes
1answer
138 views

Nonstick Pan Ruined in High Heat?

I bought a nonstick Greenpan at Williams and Sonomo. It was kind of expensive like $100. It was working great. Then someone used it on high heat. Now it sticks a lot. Visually, I don't see ...
3
votes
1answer
244 views

What is the English name of these sea snails?

What is the English name of sea snails sold in Vietnam that the Vietnamese labelled as Ốc bông & Ốc tỏi (Vietnamese)? Ốc bông Ốc tỏi
1
vote
1answer
81 views

What spoils breadcrumbs quicker, oxygen or moisture?

Should breadcrumbs be packaged in a paper bag, or is a plastic bag preferred? What spoils breadcrumbs quicker: oxygen, moisture, or both?
5
votes
1answer
100 views

Cheap/DIY approach to compressed powder candy

I'm interested in making tablet-style compressed candies (like sweet tarts or specifically the sticks from lik-m-aid), and while I can find ingredients on store packaging and figure out from there, I ...
0
votes
0answers
46 views

Safety of defrosted turkey and chorizo sausage meat [duplicate]

Accidentally left frozen turkey filets and chorizo sausage meat (vacuum packed) on cold packs in cooler for 36 hours!!! Totally thawed upon discovery. Is there a way to tell if it is still safe? Or ...
9
votes
4answers
3k views

Jam with honey & without pectin has a saucy consistency always

My orange jams and strawberry jams with honey are not getting set.. for some reason I don't use pectin (mental block maybe - though I know it's a natural ingredient).. reading a lot of blogs I found ...
13
votes
3answers
3k views

Why is my Taiyaki (Cake that looks like a fish) too hard and dry?

I was making taiyaki, and most of my friends said that the dough is too hard and dry. I have: 2 cups cake flour 4 tablespoons sugar 6 teaspoons baking powder 1 cup of milk 1/3 cup water. I use an ...
1
vote
1answer
171 views

My once black cast iron skillet is now dark silver on the inside. Have I ruined it?

the bottom of my pan is now a dark silver instead of black. the inside sides of the pan is still black. I used brillo pads to clean it and now I fear I have ruin this pan as well as another that ...
2
votes
1answer
98 views

Leftover Uncooked Pasta Dough

I made pasta dough (flour and egg only) and still have half the dough in the fridge. It is folded in thirds and in plastic wrap, not yet rolled. After a day or two it started turning darker which I ...
2
votes
0answers
34 views

Substituting minced garlic for whole garlic cloves [duplicate]

How much minced garlic is equal to 3 medium garlic cloves?
0
votes
2answers
98 views

Are hard anodized aluminum pans oven-safe?

I have a full metal "hard anodized aluminum" pan which I'd like to use in the oven. I heard non-stick pans in the oven are unsafe. This pan comes with: no "oven-safe" label, a metal handle on the pan,...
3
votes
3answers
238 views

Is there a kind of food like bread that I can use to absorb sauce but that doesn't dry out so fast?

This is more related to eating than cooking: is there a kind of food that I can use to absorb sauce but that doesn't dry out as fast as bread? I was thinking in the context of using bread to get the ...
1
vote
2answers
98 views

Do other ingredients in brines penetrate the meat?

I always thought, that only salt is able to penetrate deep into the meat. However, there are many brine recipes, calling for additional falvors to be added. How can they penetrate the meat, if only ...
5
votes
1answer
153 views

How can I make a soft Turkish bread?

I want to make flatbreads like in the following video: https://www.youtube.com/watch?v=LbZ123IwD9w I use the same ingredients (water, flour, yeast, salt) and make a 70% hydrated dough. I let it ...
0
votes
2answers
52 views

measurements for punch like 1/8 of 12 fluid ounces

I need to know how much is 1/8 of frozen orange juice, when it is out of 12 fluid ounce and also 1/8th of 15.25 ounce of fruit cocktail..
0
votes
1answer
35 views

Can you mix white and multigrain flours?

I want to make a bread that's a mix of multigrain and white flour so that it's not overwhelmingly multigrain. Is mixing flours like this done? Does the ratio matter or is it just up to how I want it ...
6
votes
2answers
174 views

What is the term for “plain” non-flavored ice cream

Me (russian) talked to my partner (american) about ice cream flavors. In Russia and post-USSR plain flavor (creamy-milky one) is extremely popular and often called пломбир. It is the default flavor, ...
0
votes
1answer
52 views

Looking for pre-packaged frozen pepperoni pizza (with no cheese) [closed]

I have found pizzas without cheese and pepperoni (tomato pie) amys.com/our-foods/roasted-vegetable-pizza-vegan In Canada, is there a company that sells a frozen pizza which has pepperoni but does not ...
0
votes
1answer
52 views

Can you boil milk and let it fully cool then bring it up to 100 degrees F for yogurt?

I brought my milk to a boil but I don't have time to let it cool. I don't want to put in the enzymes now because they will die off. Can I let it cool in the fridge and bring it back up to 110 degrees ...
5
votes
3answers
64 views

For slow cooker meal prep should I freeze the vegetables separately from the meat and sauce?

I have a new food saver vacuum sealer. I want to seal up all the ingredients for a slow cooker meal. Should I add the vegetables separately from the meat and sauce, or all in together? I was ...
0
votes
1answer
48 views

Black paint chipping of electric grill: is it still safe?

My electric grill, without the heating element looks like this: There is black paint chipping away and also, what appears to be rust. I was planing to convert it and use it as a charcoal grill, but ...
-1
votes
2answers
75 views

Santa Claus melon seeds

Just had a bit of a spook from my Brother. Ate some piel de sapo melon seeds and he said they are toxic. Are they? Should I be worried?
4
votes
1answer
188 views

Discarding ox heart fat

Most instructions detailing how to prepare ox heart often say something along the lines of "discard any fat and sinew". Is there any reason why I shouldnt keep the fat?
0
votes
3answers
81 views

Braising boneless skinless chicken thighs?

Is it worth braising boneless skinless chicken thighs? All the braising videos and recipes I see call for bone-in, skin-on. The way I understand it, the stew will take on the flavor of the meat ...
-1
votes
0answers
105 views

What ought 'dull' and 'shiny' watermelons look like?

Please see the screenshots beneath from this YouTube video on why I don't understand the meanings of 'dull' and 'shiny' . If these pictures don't accurately portray 'dull' and 'shiny' watermelons, ...
2
votes
2answers
122 views

How do I avoid rice cookers emitting strange goo on my counter?

With my rice cooker, I always have to put a paper towel underneath it before I start it, because it tends to make a mess. It creates piles of white watery starch goo. I don't really know how else to ...
1
vote
0answers
69 views

Bone broth has green tint; is this normal?

Is it normal for bone broth to have a green tint? I skimmed a bit off and it looked like sautéed spinach. The broth itself had a slight green tint. I'm not sure whether that's okay or a sign of ...
8
votes
3answers
3k views

Can I utilise a baking stone to make crepes?

If I will heat the stone in the oven, will it retain heat long sufficiently once out of the oven to make a few crepes? Will the dough not stick to the stone and will it distribute uniformly or it will ...
0
votes
1answer
109 views

What is the stringy slimy stuff in Peace Tea?

I bought a Sno-berry Peace Tea today that had a slimy stringy substance in it. I pulled it out of my mouth after unknowingly drinking it, and I put it into a napkin. Once the moisture was out of it, ...
1
vote
1answer
134 views

Pizza dough questions

I’ve been making pizzas on the go with a portable pizza oven and it’s been going really well but sometimes if I don’t time things right I’ll end up with huge seemingly overproofed doughs that become ...

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