All Questions

0
votes
1answer
18 views

Is mustard lid supposed to pop when opening?

I opened a jar of English mustard with a flat plastic lid and it didn't pop. It wasn't bulging or anything and contains citric acid. Is it supposed to pop? I notice French's mustard (North American ...
0
votes
0answers
11 views

Tofu special texture name and recipe

I sometime eat asian dishes having tofu cubes. The tofu looks a bit fried, it is a bit crispy on the outside but quite soft and fluffy inside, actually I love this texture combo, I would eat a whole ...
0
votes
1answer
16 views

Forgot to add salt to french fries while soaking it in hot water

I tried to make french fries at home for the first time. As I searched over the internet, there are four steps, Soak the potatoes in cold water for 20 mins Soak the potatoes now in hot water for 10 ...
0
votes
0answers
12 views

Can I turn a betty crocker angel cake mix into a normal sponge?

I have a betty crocker angel food cake mix and we don't like the texture. Our usual box cake mix is the French vanilla which is super tasty and light and white. We love this mix. My question is: can ...
0
votes
0answers
40 views

French (?) pastry on the cover of a book

Georges Lefebvre's "The French Revolution" has this lovely pastry on its cover (see below).Does anyone know what this is and how to make it?
0
votes
0answers
14 views

Does wrapping turkey while resting make the skin soggy

I normally rest turkey (in 16 - 24 lb range) for 45 - 60 minutes, loosely tented in foil only. I'm looking at a number of suggestions for longer resting time*, but they usually refer to tenting the ...
0
votes
1answer
21 views

Why does the temperature of resting turkey increase for a while?

I have seen many references to the temperature of turkey increasing for a while when resting. This would seem to contradict the first law of thermodynamics.
0
votes
0answers
19 views

Can I cook a smoked ham at 250 degrees vs 325 and how long at 250

Can I cook a smoked ham at 350 degrees and how long should it take vs 325
0
votes
0answers
22 views

Clotted cream question

I was making clotted cream for the first time and the oven turned off 3 hours before the end of a 12 hour bake so I turned the oven back on and finished cooking it. Is it safe to eat? It looks fine.
0
votes
0answers
14 views

Does cooking meat affect the use by date? [duplicate]

In a supermarket, meats (chicken, lamb, beef and pork (excluding fish)) have a use by date (I'm ignoring all best before dates for this question). After we cook meat, I have seen advice which ...
0
votes
0answers
13 views

How Khazana whole wheat flour be used for homemade bread?

I have a 10lbs bag for Khazana whole wheat flour. Can it be used to make whole wheat bread?
2
votes
1answer
37 views

How does vacuum packing affect safe meat storage time?

I recently bought some vacuum-packed pork back ribs, with a sell-by date more than two weeks after I bought it. I don't think I've ever seen a date that far out on meats and I'm not sure how to ...
2
votes
0answers
49 views

Mozzarella problems

Ive tried to make mozzarella a couple of times now and have had the same problem. I heat the milk to 90 then add citric acid and stir gently. The milk then curdles and when I add the rennet the curds ...
3
votes
2answers
55 views

Why does my home made chilli sauce ferment?

Good day all My lovely wife makes a super sauce with chillies, olive oil, lemon juice, wine vinegar and garlic. Works a treat when we make a jarful for home use and one or two extra ones for friends. ...
0
votes
1answer
47 views

Making brownies but don't have a hand whisk? Can i substitute with electric mixer?

Hey guys im making brownies but i don't have a whisk. Can i substitute with a electric mixer on low switching on and off occasionally? Would that lead to overbeating the mixture
0
votes
0answers
12 views

Beef Bones left in water [duplicate]

I mistakenly left beef bones, neck bones w/ some meat on them, and a few chicken feet, in water and 1/4 cup vinegar in crock pot for 8 hours, room temp but not too warm, 68•, before turning crock pot ...
1
vote
1answer
82 views

How to reproduce the smell of the ocean in cooking?

How might I recreate the smell of the ocean for cooking? I was out today fishing on a Pier in San Francisco and caught both a smelt and crab. The smell of both had that romantic smell of the sea. (I ...
2
votes
1answer
41 views

Custard surface has tiny pockmarks when I use fruit pulp

I have a custard recipe that I use for creme caramel (milk, eggs, sugar, salt). I have made thousands of creme caramels using this recipe. I use vanilla a lot but also use chocolate, coffee etc. When ...
1
vote
3answers
52 views

Use of duck fat at the time of cooking?

When I broil breast of duck, I get a significant amount of fat that pools below the duck breast. What can I add to the dish that will soak up that duck fat and benefit from it? The only thing I have ...
4
votes
1answer
60 views

Why is spicy food less spicy when it's allowed to cool?

I've noticed over the years that when my food, which was initially very spicy, has cooled down, it doesn't seem as spicy anymore. Why is that?
2
votes
0answers
33 views

Is there a risk of botulism when using honey for the first fermentation of kombucha?

I have been reading conflicting statements that there is a risk of botulism when using honey for the first fermentation of kombucha. Some are saying that the acidity of kombucha is too high for ...
1
vote
2answers
42 views

Pizza dough dipping in middle during proofing

Yesterday afternoon I made some pizza dough for use on Friday (tomorrow). I mixed in all of the ingredients after blooming the yeast then split the dough into 4 equal parts and placed them in oiled ...
0
votes
1answer
40 views

Washing or rinsing fish and seafood

Do you wash or rinse your fish before cooking it? I usually don't, but I'm not sure whether I'm right or wrong. Well, ok, I guess it's probably unnecessary in most cases but, what if we're making a ...
8
votes
1answer
91 views

Are these almond cookies likely to be a success if I make them vegan by substituting coconut oil for butter?

I love these cookies from King Arthur Flour for a variety of reasons, including that they're delicious and they only need five ingredients, which I always have in my pantry. I particularly love the ...
24
votes
5answers
5k views

Why is it faster to reheat something than it is to cook it?

In my experience it takes less time to reheated a cooked item than it is to cook it. This is true for every single different "type" of cooked item I can think of. (Meat, soup, pasta, beans, etc etc). ...
0
votes
0answers
23 views

Is reserved egg marinade safe to keep for 2-3 days? [duplicate]

I have come across a marinade recipe for chicken. It calls to blend an egg with oil and vinegar and seasonings. The chicken is to be marinated for up to 3 days. The recipe calls to reserve some of ...
2
votes
0answers
26 views

What is the upper limit of cake pan size before I definitely need a tube cake pan of angel food cake?

I am actually making a giant cupcake and I have a paper mold that is about 6.5 inches and 7 inches high. I am completely familiar with the mechanics of how angel food cakes and chiffons work, I just ...
2
votes
1answer
62 views

What exactly is Korean chili paste, aka 'gochujang'? Is there any way of making it at home?

I have recently started trying out some Korean dishes, some of which use the Korean chili paste, gochujang. However, I can't seem to find this in any of my local supermarkets. What exactly is in ...
-1
votes
1answer
51 views

Baking baguettes

I try to bake baguette. But my oven just on bottom element on bake position. Is that reason why I ruined my baguettes? Please advise me the right way to baking bread.
3
votes
2answers
73 views

Keeping strawberries sweet

I read that giving strawberries a vinegar bath will keep them fresh for up to 2 weeks, but will they be sweet? I haven't tried this yet, but would like to make chocolate covered strawberries for the ...
0
votes
1answer
71 views

Is a top heat gas grill, capable of 800°C / 1500°F perfect for pizza and sous vide steak?

I am talking about something like this: The biggest problem with home made pizza seems to be the lack of temperature, which dries out the dough. Professional pizza makers bake a pizza for under 2 ...
1
vote
1answer
77 views

What am I doing wrong with my Beurre Blanc?

I made my first Beurre Blanc a couple days ago. It got very sour and I had to pour some sugar to sweeten it. I'm almost sure I reduced the wine and the vinegar enough before I started throwing in the ...
1
vote
1answer
76 views

Meat defrosting too fast

I had purchased a 14 pound packer brisket a couple weeks ago to smoke for Easter. I put it in the freezer after I got home. I pulled it out of the freezer and put it in the fridge (set at 37 degrees F)...
1
vote
1answer
180 views

Is this a sneeze guard?

I'm about to start selling my baked goods at a farmers market, and I want to purchase a clear, portable, acrylic sneeze guard - like that: The problem is, I can't find anywhere in the US/Canada ...
17
votes
1answer
3k views

What does “lightly crushed” mean for cardamon pods?

I am currently attempting to make the “Fragrant Spiced Rice Pudding” on page 136 of “Gordon Ramsay’s Home Cooking.” I am a novice with cooking so forgive me if my question is common sense for those ...
1
vote
1answer
69 views

Lightly salted water?

I often see a recipe that require something to be boiled in "lightly salted water" e.g. Semmelknödel, but I'm always in doubt on how much salt that actually is. Can anyone tell the "correct" ratio of ...
4
votes
1answer
355 views

Bete Noir — no dairy

I'd like to try this bete noir recipe, but it's for Passover. I'd like to make it parve (dairy free). I'm thinking about substituting butter with margarine (which seems pretty straightforward), and ...
1
vote
1answer
109 views

Besides soy, can other types of beans be fermented?

Besides soy beans, can other types of beans be fermented?
1
vote
1answer
32 views

Can dried beans be pickled/fermented?

Can dry beans, when soaked, be pickled/fermented, such as in vinegar or brine? Or would there be too much phytic acid in them?
1
vote
0answers
82 views

How to cool large amount of liquids in a home kitchen? [duplicate]

I like to prep and freeze large amounts of soup at once but have come to understand that I probably have a food safety issue cooling them in my refrigerator. I had been putting them is a cube shaped ...
2
votes
2answers
161 views

Is bolognese better cooked with the meats being seared or just simply sweat without being seared?

Some recipes I have seen just sweat the meat then inserts the vegetables in them (so the meat is gray colored), but some recipes say you have to have them browned to have the maillard reaction give ...
5
votes
2answers
125 views

Can I use stainless steel scrub to clean regular dishes?

I know stainless steel scrubs are usually for cleaning tough spots out of stainless steel woks and pans. I use a regular kitchen sponge for my bowls and plates. However, sometimes the dishes get ...
5
votes
2answers
1k views

What makes black pepper strong or mild?

I ate black pepper with chips from the shop and it tasted very strong(a good thing for me). I bought some black pepper from the shop however it didn’t taste the same and the label also read ‘mild’. ...
8
votes
2answers
3k views

Why is black pepper both grey and black?

A container of black pepper seems to have both black and greyish bits. Why is this the case? Shouldn’t it all just be black?
0
votes
1answer
81 views

How dangerous is mold at the bottom of container with fat

My friends from a farm gave me some clarified butter, about half a liter in a plastic container. I used it for some time, mostly for frying. A couple of days ago I saw mold spots at the bottom of the ...
0
votes
2answers
63 views

Food safety in an oven after cooking [duplicate]

My wife was cooking a turkey leg/thigh quarter in the oven at 350. She turned off the oven after cooking and mistakenly left it in there for two days(!). If the leg/thigh was cooked to the right ...
3
votes
3answers
4k views

What does '1 unit of lemon juice' mean in a grandma's drink recipe?

My recipe says 1 unit of lemon juice, what does that mean? I am not sure if this recipe states that it is American or not but it is for a weight loss, eat healthy program and I do not understand what ...
1
vote
3answers
76 views

Eggy cake with less egg is dry: what next?

I'm working to a pretty standard recipe for cake (s.r. flour, butter, sugar, egg, flavours, etc), and it comes out too eggy. I can usually make a sponge without faff but to do that I use a different ...
3
votes
3answers
103 views

Is Calrose rice a decent choice for paella?

I'm making paella. Most of the recipes I've looked at call for specialty rice varieties that are expensive and/or difficult to find. I have a large amount of Calrose rice (this stuff) in my cupboard ...
0
votes
0answers
57 views

Ive tried all my tricks oily fish batter ? Obsessed Chef

Okay first let me thank you ahead of time for trying to help. Cheffing for 30+ years and now I'm at wit's end to solve the problem. We are making fish and chips using rice bran oil. (And before you ...

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