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votes
1answer
14 views

How can I use left over crumble topping?

I like making fruit crumbles, and I like fruit crumbles, but I have a problem... I always make the crumble topping by estimating quantities, adjusting the ingredients until I get the consistency I ...
0
votes
0answers
51 views

Traditionally, why do pasta bowls have a wide rim?

I was curious as to why they're called pasta bowls, and it's because they're used for pasta (obviously). Buy why do bowls used for pasta traditionally have a wide rim? As opposed to a normal bowl? ...
1
vote
1answer
25 views

Why does a vegetable soup turn sour?

I made a vegetable soup with peas, onion, garlic, potatoes, celery, cubed chicken stock, salt, and olive oil. I put it in two containers, one open and the other airtight, and in the fridge. After 6 ...
1
vote
0answers
18 views

Relation between concentration of sugar in syrup VS its spoil rate

My mother recently created a Centella asiatica vegetable juice. She states that we should add some sugar (e.g. 2 tea-spoons for 1.5 liter of vegetable water) to reduce the spoil rate of the juice....
0
votes
2answers
30 views

vinegar pickles safety

I recently made a large batch of mixed vegetable pickles (cucumber, onion, carrot, peppers, cauliflower, garlic) with a brine of 1 cup white vinegar to 3 cups water and 1/4 cup salt. I used a clean, ...
1
vote
2answers
45 views

How to make peanut butter less dry

When I make peanut butter at home, in a food processor, it comes out reasonably creamy as in store bought peanut butter, but when I put it in my mouth, it sucks the moisture from my mouth and is too ...
0
votes
2answers
31 views

Is it safe to boil frozen vacuum sealed chicken without thawing?

Need to cook it fast and it's frozen. Can I place it in hot water with the pouch? Or is that dangerous because plastic particles get on it? What about if I use the microwave to thaw it with the pouch?
0
votes
0answers
15 views

Cinnamon Tea with cinnamon powder

Are you suppose drink the sludge that cinnamon powder produces or are you suppose to strain it? I drink a 1/2 tsp in the morning and 1/2 tsp at night, but I never drink the sludge. I drink it mainly ...
0
votes
1answer
35 views

How can I make carving a chicken less messy?

When I carve a roast chicken, a flood of juices overwhelms the moat on the carving board and inundates the counter. This is true whether or not I rest the meat before carving. Why? And how do I ...
6
votes
2answers
362 views

Difference between types of yeast

While double checking a recipe I realized I might have used the wrong type of yeast. There is instant, active, liquid, dry and fresh yeast. What are the culinary differences between all the types of ...
1
vote
1answer
42 views

Why does “hot chocolate powder” lose taste?

Yesterday, I made hot chocolate with "Schokotraum Typ Trinkschokolade" from Krüger. I was very surprised, that it didn't taste sweet at all (which is bad; it didn't have a lot of taste overall). The ...
0
votes
2answers
39 views

When dissolving natural organic yeast in water, is it supposed to bubble?

When I made a dough, I dissolved natural organic yeast in water, but it didn’t make bubbles. Is this a sign that something is wrong?
0
votes
1answer
45 views

Rescuing contaminated home made jam - possible?

I had a bash as making some home-made 'apple & blackcurrant' jam today and had reached the stage of testing to see if it had reached 'setting point'. I asked my partner to spoon a bit of the jam ...
3
votes
2answers
267 views

Order of ingredients when making Pizza dough

I see all kinds of different dough recipes for Pizza. They all contain flour, salt, yeast and water. Some contain olive oil as well. The recipes are not consistent with the order in which ingredients ...
5
votes
3answers
253 views

Making Eggs for 50 people

My first time, making scrambled eggs for buffet, my company brought in box of liquid eggs, to be cooked in deep stove top pan. Any suggestions of what needs to be done, how much butter, milk, how to ...
3
votes
1answer
86 views

Best time to cook chicken, to keep it from going off

Assuming no use of freezer, or desire to salt-cure/pickle/etc. From how I was brought up, if I notice a piece of meat in my fridge is going to go off in the next ~24 hours; I'll always try to cook it ...
-1
votes
2answers
152 views

Why are grape preserves so hard to find in the USA?

When I was much younger my grandmother was always complaining that she could never find grape preserves anymore. That was maybe 20-30 years ago. I recently started looking for grape preserves and am ...
1
vote
1answer
72 views

Acidity level not increasing when fermenting cauliflower

I am currently part way through my first attempt at vegetable fermentation. Today marks the 4th day of fermenting some cauliflower, and things seem to be doing okay, I have some bubbles and no sign of ...
12
votes
3answers
2k views

Is it more effective to add yeast before or after kneading?

Let's say I want to make bread. In this case, kneading is what develops more gluten. So would it make any difference if I fully developed the gluten first (until it passes the "windowpane" test) ...
17
votes
1answer
4k views

What is this utensil for?

My sister inherited a bunch of tupperware and plastic utensils. One of them, we couldn't understand its purpose. Click for full size Ideas so far is to keep pizza-box lid from falling, or to ...
0
votes
1answer
34 views

Gluten-free waffles

I've been making gluten free pancakes for some time (with varied, but usually good, success) and want to try my hand with waffles as I recently bought a waffle iron. I intend to use a slightly ...
0
votes
2answers
136 views

1946 Horehound Beer recipe - what is “capaicine”?

I was researching Horehound Beer recipes on (the old newspaper website) Trove. I found the name of an ingredient - perhaps a herb, that I did not know: "Capaicine". As best as I can read, this ...
-3
votes
2answers
155 views

What does 100 grams of something look like? [on hold]

Is there any website, diagram or something that I could find that depicts how much a thing weighs, what that quantity looks like and how much calories it has?
0
votes
0answers
33 views

Soft serve Ice cream [on hold]

I own a small soft serve ice cream shop. How can I expand on by serving cakes and pints? I tried researching for recipes and ways to do it but I am not sure on how. I would appreciate an advice from ...
0
votes
1answer
79 views

Why does my sauce split?

I made chicken in peanut butter sauce. Similar to this question, it split. I used chicken stock, peanut butter, honey and soy sauce, and cooked the chicken in it. Shortening cooking time isn't an ...
2
votes
1answer
74 views

Is pressure canning, weeks after regular canning safe?

Recently I have learned, that I need to use a pressure canner when canning paprika. So far I have only used my oven. I have ordered a pressure canner, but it may arrive end of october. At this time, ...
0
votes
0answers
65 views

Are overnight oats good for breakfast with their high carbohydrate content? [closed]

I have started making overnight oats for breakfast. However I have stumbled upon this article saying that overnight oats should not be eaten as the first thing in the morning because of their high ...
6
votes
1answer
222 views

Chicken didn't retain flavour from marinade

Last night I made some lovely chicken. However the flavour from the marinade was lacking and spotty. Some parts of the chicken (drumsticks) were quite flavourful, while in others the flavour was more ...
-3
votes
1answer
112 views

Are there any gelatin without sulphur dioxide?

I have bought a box of gelatin powder and saw sulfur dioxide in the ingredient list. I am just wondering about the safety of consuming them. If there exists any gelatin without containing any sulfur ...
1
vote
2answers
103 views

Which types of chilli work for homemade chilli oil?

I have seen a restaurant that has chili pepper in the olive oil bottle, it gave the oil a delicious chilli taste. I am planning to do the same at home. I wonder how to choose the chilli I will be ...
1
vote
2answers
77 views

Swap for Cake Margarine in the U.S.?

A Great British Bake Off question! I'm interested in making a show-stopper cake (recipe) and it calls for "Cake Margarine" which is not available in the U.S. What is the equivalent that I can swap ...
-4
votes
0answers
59 views

What should I cook today? Any suggestions [closed]

Any suggestions Just accepting suggestion for food that works for dinner and lunch
3
votes
1answer
124 views

Do garlic keeper jars have any tangible preservation benefit?

This question got me thinking about "garlic keepers" or "garlic jars" which are a gift item in the US and probably elsewhere (see photo). My question is: Do garlic keepers actually provide any ...
0
votes
0answers
36 views

Undercooked chicken [duplicate]

Can I boil undercooked baked chicken? The chicken was baked, refrigerated, then found to be undercooked. It is a whole bird, so can I boil it to completion?
13
votes
6answers
5k views

Can I separate garlic into cloves for storage?

I bought jar for garlic but it can store only two bulbs with most place being wasted. Can I separate bulb into cloves and store them? Or will it significantly shorten the lifespan of garlic? EDIT To ...
10
votes
7answers
7k views

Do household ovens ventilate heat to the outdoors?

If I run my oven in the summer at 400F(~200°C) for an hour or two, this produces a great amount of heat. Is this energy vented outdoors once the oven is turned off, or does it simply dissipate from ...
2
votes
1answer
215 views

What is this veggie sushi in japan?

I found this photo on the internet. I am going to japan next week. I would like to know what is the veggie on the sushi. I think it looks like some spring onion but would like to be sure.
0
votes
0answers
43 views

Why is my Nougat Grainy/Sugary and not setting?

I made my Nougat (first time ever) 2 days ago. It's not setting and tastes grainy/sugary - plus now I can't get it out the glass dish which I sprayed. Here is the recipe I used: 500ml sugar 200ml ...
2
votes
1answer
102 views

Switching out butter for vegetable oil (like canola) when making caramels

Before I ruin a batch, I'd like to check for ideas - are there any potential problems with using vegetable oil instead of butter for caramels? I already switched out from heavy cream to butter (...
0
votes
0answers
22 views

Is it safe to eat Vegan Chili left in crockpot on warm overnight? [duplicate]

I cooked my vegan chilli sauce on low for two hours In my crockpot and left it on warm overnight thinking it would taste better the next day having sat longer. Now I’m worried that the warm ...
1
vote
1answer
118 views

Pizza browning agent substituting proportion

I've been learning how to make pizzas. In the book I follow, for home ovens at 500 F, one needs to add a browning agent in pizzas to bake the pizza well. In 453 grams of flour, he uses 9gm of ...
1
vote
0answers
33 views

gelatine, cream and alcohol combination

Concerning alcohol flavored panna cotta, other questions I found focus more on how to prevent a cream plus alcohol mixture from splitting but they assume one knows the right amount of gelatine for ...
1
vote
0answers
68 views

Cooking time for vegetables in plain water versus in a soup

I have consistently observed that a given vegetable simmering in a soup (that is, with multiple other vegetables and herbs, and usually salted) takes five to ten times longer to get soft than when the ...
-2
votes
0answers
52 views

What's the cheapest salt available in Canada for washing bivalves? [closed]

I clearly don't need, and I'm wasting money buying, Iodized salt just to wash clams and mussels, but I can't find any salt without Iodine in Toronto, Canada. I've been buying Windsor Iodized Table ...
4
votes
2answers
151 views

Why does my mozzarella crumble?

I'm trying to make mozzarella at home. I'm following this recipe (without citric acid), but I also tried this one (with citric acid), without any result. I think my italian is sufficient for ...
1
vote
1answer
104 views

Are all these ingredients edible?

I'm cooking a Chinese soup base kit that I found in my local Asian supermarket (an amazing place!) But I'm not familiar with the ingredients. As some of them look strange and 'woody' I wanted to check ...
2
votes
2answers
81 views

What is the minimum time home baked bread should be left to cool before eating?

I realise that a freshly baked loaf will need some time to rest to allow the starch to "set", otherwise the bread may not be the right consistency. (Why should I let bread cool before slicing and ...
0
votes
0answers
30 views

How to make caramels grainy on purpose? [duplicate]

I want my caramel to turn out grainy. Years ago, there was a store that sold "Grain Caramels". They were delicious and I would like to know how to make them. What makes caramels grainy instead of ...
0
votes
1answer
109 views

Why does tallow taste overpoweringly different from saturated fat from the same animal?

I enjoy the fat(saturated) that comes out of meat and chicken so decided to try tallow(the fat from suet that the butchers usually discard) and add more of it to my my curries. However I noticed that ...
0
votes
0answers
16 views

Uncooked Pork roast left in cool car 2 hours. Still safe? [duplicate]

Likely already answered somewhere, but messages are different and confusing. I bought two pork loins, prepacked and left the grocery store. On the way home, stopped to talk to neighbor, and totally ...

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