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1answer
46 views

Creamer returns

I use Nestle Coffee-mate creamer. I have noticed when I fix my thermos to go, the creamer has no problem dissolving when I first fix them, but let's say after 5 hours when the coffee has gotten cold, ...
1
vote
3answers
55 views

How to properly boil egg white?

I am trying to boil egg white. It's around 500gr. How to boil it properly? In previous attempt, I boil it using a stainless steel container with no lid and put it in a pan filled with water. I screw ...
1
vote
1answer
44 views

what ingredient should i add to my cookies to increase durability

what ingredient should i add to my cookies to increase durability, I need my cookies to 6 months to be fresh (expiry date in 6 months) thanks
1
vote
0answers
12 views

Are there any ingredients I should not add to a no-knead dough with an extended proofing time?

I am having great results with no-knead bread, generally leaving this to proof for up to 18 hours in a coolish (20 C) room. I'm thinking of upping my game and adding fresh ingredients (e.g. minced ...
3
votes
2answers
73 views

What can i use in lieu of white wine in this recipe?

I would like to make the below recipe for a bridal shower, but it is at a church which forbids alcohol and alcoholic products on premises. What can I use for a substitute for the white wine, to still ...
3
votes
0answers
31 views

Achieving 'glossy', ultra smooth pudding texture

I recently made New Best Recipe's chocolate pudding recipe. It's very good, but I was expecting that sort of 'glossy' texture you get with store bought pudding cups (at least in the U.S.) whereas this ...
2
votes
1answer
36 views

Is a sprouting carrot lower in sugar and does it lose nutritional value?

If carrots use their sugar reserves to start the sprouting process, does that mean that the sugar content is lower? Does the sprouted carrot lose any of its nutritional value? If a carrot is a root ...
1
vote
1answer
44 views

Why is my pizza dough sponge failing?

I have tried a number of times to make my own pizza dough. Where I am falling down is the sponge. In general, I am mixing a packet of yeast with about 2/3 C of flour, and 3/4 cup of very warm water. ...
1
vote
1answer
72 views

Could you air fry oxtail?

Has anyone trying cooking oxtail in the air fryer? Is that even possible could you cook it in sauce / gravy or does air fryers not allow you to add liquid to the cooking vessel?
1
vote
2answers
151 views

Is it possible to gain more body mass from a food than the mass of the food itself?

Is there a some sort of food with such energy in it, that eating e.g. 100 grams of it will produce an increment of body mass greater than 100 grams?
1
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0answers
33 views

French cuts of beef [duplicate]

I live in France and would like to make a steak and kidney pie. I use chuck in the UK which cut should I ask for here in France?
2
votes
2answers
60 views

Fermented cucumbers without or with minimal salt possible?

Cucumbers can be made sour by giving sugar to lactic acid bacteria (I do not like vinegar). Do you really need salt and can it be avoided, or what is the minimum if you do need it as preservative? ...
0
votes
0answers
103 views

How is meal prep safe after longer than three or four days?

Meal prep is usually meant to be a week's worth of meals but how does that work with the three or four days in the fridge most leftovers are considered safe for? Is three or four days too conservative ...
1
vote
1answer
42 views

How should I add smoking wood when grilling on charcoal?

Today I bought some apple wood to smoke some chicken wings. I was following an article on serious eats and it suggested to let the wood ignite for about 5 minutes before it produced smoke. I put the ...
2
votes
1answer
99 views

Forgot to add salt to rice before cooking. How can I add salt after cooking to fix that?

I cooked jasmine long grain rice - but forgot to add salt before cooking. It is a small amount, about 250 ml dry rice.* When the 20 min where over, I noticed I had forgotten the salt. Adding salt ...
9
votes
3answers
3k views

Sous vide chicken without an internal temperature of 165 °F (75 °C)

I am new to sous vide food. I am cooking a chicken breast. I have read that chicken requires an internal temperature of 165 degrees Fahrenheit (75 degrees Celcius). However the recipe only requires a ...
1
vote
2answers
70 views

What kind of mortar and pestle is most food safe?

Even after conditioning/seasoning one can expect microscopic chips from using a mortar and pestle. Intuitively it seems that a metallic M&P would be more inclined to shed not so healthy chips, in ...
1
vote
1answer
51 views

Oil soaked lettuce leaf found on counter - food safety issue?

I found a lettuce leaf that had been part of a very oily salad under a bowl and wet from dishwashing water. I think the oily lettuce has been there up to four days (someone else in household didn't ...
1
vote
0answers
26 views

Are there any cold paddles that are BPA free?

There have been previous discussions on the cold paddles to use to rapidly cool soups, etc. One of the more common ones in the San Jamar line. However, on their website, it says that there is some ...
2
votes
2answers
78 views

Glass still safe after boil-off?

I accidentally let all the water boil off in my standard glass kettle (if it matters, it's a Medelco WK112 OneAll Stovetop Whistling Kettle). It didn't crack, and cleaned up fine. But might there be ...
0
votes
2answers
45 views

How to get a open crumb bread without a starter

Is it possible to get an open crumb bread without an starter, and by just using active dry yeast? According to my research, to get an open crumb bread one needs a good gluten development, high ...
1
vote
1answer
35 views

Why is it suggested to freeze Chimichurri Sauce?

From a fresh herb garden I’ve made chimichurri sauce and when researching how to store the leftovers I’ve ran across several sites such as balls: https://www.freshpreserving.com/chimichurri---ball-...
1
vote
1answer
51 views

Chopped onion storage

I want to know how I can store chopped onions for 2 weeks? I have a cook-out coming up and I need to get ahead of things.
1
vote
1answer
44 views

Can you inject carbon dioxide/nitrogen into a dough/batter to provide leavening? Or use dry ice/liquid nitrogen?

Can you use carbon dioxide/nitrogen directly to provide leavening? It's known that vegetable shortening is actually pumped with nitrogen bubbles to aerate it, so maybe there's a way you could use them ...
2
votes
1answer
43 views

What's the best way to remove a light coating of rust from a carbon steel paella pan?

I was recently given a carbon steel paella pan with a very light coating of rust (its prior owner hadn't known how to care for carbon steel, and gave it to me and bought a stainless one). There are ...
2
votes
1answer
36 views

How can I roast melon seeds, without oven or too much oil?

My mom lives Hong Kong when Toronto's cold. Here are strictures: Healthy frying is OK. But NO deep-frying. Her HK flat doesn't have a convection oven. She never bought microwave oven. She could buy a ...
2
votes
1answer
62 views

Why do you use sugar when canning peaches or pears?

I’m going to be canning peaches and pears and most instruction say to use sugar. Is sugar a preservative for the fruit or is it just for taste? I would prefer not to use sugar if I don’t need to..
1
vote
1answer
51 views

Benefits of a cleaned/seasoned cast iron

I just started using a cast iron that I got from a friend (I don't believe it has ever been cleaned/seasoned/any special treatment). So far, everything I've cooked in it (steak, fish) has come out ...
2
votes
0answers
74 views

What stage of cooking chicken to use milk cream?

I originally purchased packaged fresh cream to make butter chicken, but then cooked a normal chicken curry in a pressure cooker and after it cooled, added around 200ml of the cream to it. But after ...
2
votes
1answer
80 views

Why doesn't the fat in pemmican mold?

I've learned today that pemmican is pulverized dried meat mixed with fat. But why doesn't the fat develop mold? I have read fats develop mold easily.
2
votes
3answers
74 views

How to make croutons crunchier throughout without burning?

I've made homemade croutons a few times now and experimented with using more or less olive oil and cooking shorter/longer. My first batch was the best tasting, however they were a little chewy inside,...
4
votes
0answers
63 views

Thai Curry seems more watery over the last year?

I've made Thai Penang Curry probably ONE THOUSAND TIMES. Not quite weekly for 25 years. No joke. Over the last year or so, I've noticed it's surprisingly watery, however I haven't changed my method ...
3
votes
0answers
44 views

Sauce bubbling out of jar

I successfully canned one batch of roasted red pepper pasta sauce but had to step away from the kitchen for a half hour. When I came back the sauce was still warm so I heated it a bit more while I ...
3
votes
0answers
48 views

Can I coat a very soft cake with royal icing before I cover with fondant?

Im preparing a very soft tender cake for covering with fondant. I need it to be really smooth but I also don't want the icing to be too heavy on the cake. I'm not familiar with ganache can I use a ...
3
votes
1answer
89 views

How do I interpret this date on tortillas?

This is printed on the package of corn tortillas DA JUN 17 19 L3 15:18. What does this mean?
4
votes
4answers
111 views

What are the important traits of a good popcorn machine for home use?

I am aware that this question is somewhat subjective, so I did my best to ask a good subjective question, instead of "What popcorn machine should I buy?". I recently shared my popcorn-related ...
2
votes
0answers
95 views
+50

If I'm freezing live clams, purge before or after freezing?

I buy live mussels and clams from Diana's Seafood in Scarborough, Toronto. It's far from home, so I go just once every one or two weeks. I always "Purge" Clams Before Cooking to Get All the Sand and ...
1
vote
0answers
33 views

Sprouted Legumes? How long do they keep?

I purchased sprouted lentils over four weeks ago. They are fresh, not dehydrated. I've kept them refrigerated. They look and smell fine. Are they still good to use after all this time, or must I ...
3
votes
1answer
74 views

Icing a cake with meringue: can it be done in advance?

I have an event this Saturday for which I'm preparing a layered cake to take. I was planning to ice it with meringue (Italian, for best stability) and then torching it. The event begins in the morning,...
4
votes
2answers
195 views

What's the difference between “English” & “American” bacon?

Prompted by Is it possible to cook bacon without melting as much fat? where I answered in an "English" way… I've had crispy bacon - you can get it on pre-made sandwiches or in chilled packs in the ...
1
vote
1answer
81 views

Collapsing bread

The last two attempts at my sourdough have resulted in flat bread...I mixed the dough, let it proof for the 12-18 hours. Then when I went to shape it for the final proof, it became much more moist and ...
1
vote
1answer
233 views

I want a burrito, but I have no avocado

I am thinking of making a rice, salmon, and (chili) bean burrito, but I don't have any avocados. After looking up some substitutes, I was thinking about peanut butter...but I am a little hesitant. ...
2
votes
1answer
97 views

Roasted Peanuts

What is the best way to dry roast peanuts, Slow Dry Roasting or Quick Dry Roasting? Which will give maximum flavour and what will be the impact on the moisture content of peanuts & shelf life? I ...
2
votes
1answer
74 views

Make ahead Chicken Piccata

I have a recipe for Chicken Piccata my whole family really likes. We are having a couple guests over tomorrow, and I'd like to make this recipe, but make it ahead. The guests are people we don't know ...
2
votes
1answer
42 views

Should broth from a shrimp boil be refrigerated after canning?

I searched for an answer but was unable to find an answer on the site or google. Recently I did a shrimp boil with corn, sausage, red potatoes, onions, shrimp, lemons and spices. After pulling the ...
1
vote
0answers
51 views

slow cooking with tabasco peppers

I'm cooking 4.5 lb of chicken in a slow cooker. I've yielded some tabasco peppers from the garden, poked holes in them with a fork, and add them to the liquid. Will this blow me out of the water? Will ...
0
votes
0answers
48 views

After freezing, what edible fruits don't sweeten? [closed]

Please see the titled question. This Reddit post explains why frozen and thawed bananas are sweeter than bananas merely refrigerated or not. I know from personal experience that freezing sweetens ...
3
votes
6answers
294 views

Is it possible to cook bacon without melting as much fat?

I love Bacon, but I prefer fattier pieces of meat. However, I cannot seem to find a way to cook the bacon without melting most of the fat off. What I've tried so far: Searing at high temperature - ...
0
votes
0answers
72 views

Creaming butter seperately on its own, then adding the sugar and beating them together vs simply creaming butter and sugar together (the regular way)?

Would there be any difference in the end result? Usually you beat both the sugar and butter together but what if you instead, were to start by creaming the butter on its own at first, then adding ...
0
votes
1answer
100 views

thickening cream

I use corn starch & 1/2 and 1/2 to make my cannoli cream. I use a double boiler. My recipe calls for a lot of stirring up to an hour in order to get the thickness I need to stuff cannoli shells. ...

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