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1answer
23 views

What part or kind of geoduck gives crunchy slender slices?

I purchased a few shucked geoducks from Sunny Supermarket in Toronto fresh, but froze this one. I wanted to ask this question before preparing it. After I purged the fresh shuck (not shown), I ...
0
votes
1answer
24 views

What is the purpose of cooking byriani in stages?

Risotto and pilaf are generally cooked as a one pot dish, where the aromatics are fried and then rice and cooking liquid are added. Most byriani recipes are see the rice is part cooked separately and ...
0
votes
0answers
17 views

Ginger gives me bad stomach, will this stop if i use it daily for a week or two to get used to it? [on hold]

Ginger gives me bad stomach, will this stop if i use it daily for a week or two to get used to it? Drinking ginger infused teas makes me feel great in many ways so id like to continue using it. But ...
9
votes
1answer
563 views

Cooking Scrambled Eggs

Every time I cook scrambled eggs with veggies or meat in them, there is always liquid at the bottom of the bowl I'm eating them from. Even if I super cook the eggs, even if I super cook the extras ...
1
vote
1answer
18 views

How to add panko to chicken without frying the chicken?

I like to make chicken katsu and curry, but want to avoid eating fried food. Is there another healthier way to prepare the chicken, but that will still work with getting the panko breading to stick on ...
0
votes
0answers
21 views

New York strip roast came out like beef jerky

OMGosh. Please help! Was I supposed to cover the New York strip roast with liquid? I RUINED dinner because there are no IP instructions so I used the instructions for “beef roast” and “steak”. I’m so ...
2
votes
1answer
55 views

Is it okay to keep opened loose leaf tea packages in the freezer?

I've bought approximately 10 kilograms worth of tea and it's taking up a lot of space in the fridge. Family isn't happy about the sudden lack of fridge space, and so I'm thinking of stashing 80% of ...
0
votes
1answer
18 views

What gives arugula (wild rocket) its distinct taste?

I noticed that a lot of people hate arugula ("wild rocket" to non-American English speakers), but other people absolutely love it. Is there some compound that makes it taste so controversial?
3
votes
2answers
41 views

Why do some creams/fats whip better than others?

Wikipedia makes whipped cream look very simple: gas bubbles are trapped in the fat and create a colloid. However, we all know that you can easily come across "whipping cream" that just won't whip even ...
0
votes
1answer
40 views

How long can frozen salmon be unrefrigerated and still be safe for sushi?

I've bought a small frozen salmon filet (in a non-vacuum sealed plastic bag) for sushi from a local Japanese market. It took about an hour to get it home via public transit, and the edges had thawed ...
1
vote
2answers
43 views

What is a stable frosting for a cake that will be in warm temperatures at an outside party?

I'm hosting a party for my son who's turning three at a park. We'll be under cover but not air conditioned - and we're in the middle of a hot Texas summer. The party is early in the day so it's likely ...
3
votes
2answers
240 views

How to estimate Scoville level of home-made pepper sauce??

I am making a sauce that has:- 3 Ghost peppers, 1 Cherry Bomb pepper, 1 Jalapeño pepper, 1 Habanero pepper, 1 Lady Finger pepper. It also has Tabasco sauce and Cayenne pepper. My friends want ...
4
votes
3answers
100 views

Removing sugar from baking recipes

I just baked a batch of chocolate chip cookies (https://www.bonappetit.com/recipe/bas-best-chocolate-chip-cookies). I felt like they were just a tad bit on the sweet side, so wanted to know if there ...
3
votes
6answers
107 views

Can mayonnaise be infused with coconut, without getting watery?

I want to make a mayonnaise-based sandwich spread with coconut milk in it, but I'm concerned that adding enough coconut milk for any flavor will make the spread too runny. Note, I do not want to ...
3
votes
1answer
74 views

Ribs in oven - foil method

I've seen numerous online recipes for ribs stating to either 1) cover the ribs in foil 2) cover the baking sheet the ribs are on in foil Which will yield the most tender ribs?
1
vote
0answers
34 views

Are ash gourd / winter melon seeds edible?

I have bought an ash gourd to use the flesh in various dishes. During preparation I removed, washed and dried the seeds. I couldn't find any trustworthy source on whether or not they are safe or tasty ...
2
votes
0answers
48 views

How much to cook fennel?

I would like to prepare a dish with fennel (foeniculum vulgare) as it has blossomed recently. Should I cultivate the leaves, fruits and afterwards the bulb or should I leave the bulb since it is a ...
3
votes
1answer
187 views

Is it possible to get crispy, crunchy carrots from canned carrots?

I understand this is basically just a question of laziness and as such if the answer is 'no' that's perfectly fine, but as someone that enjoys the convenience of canned carrots and also enjoys a crisp,...
0
votes
1answer
30 views

Can you roast vegetables before freezing instead of blanching?

I don't like the texture of green beans after blanching and freezing, I'd like to know if you can roast them in the oven instead of blanching.
3
votes
1answer
44 views

Cashew flour in Kaju Katli

All of the recipies for Kaju Katli I've looked at says I should make my own cashew powder but I was wondering if I could substitute it with store bought cashew flour. I'm not sure what the difference ...
3
votes
1answer
51 views

Are roasted bean flours edible as is?

By bean flour, I mean dry beans that have been made into a flour-like consistency such as through using a high-powered blender. From a digestion standpoint, it seems at this stage to be equivalent to ...
1
vote
3answers
102 views

Unopened Canned Food in Spare Commercial Fridge - Safety & Storage for Prepping

Our pantry is packed to the hilt, we have food stashed everywhere.... yet with the famine in route we still need more. We have an empty single door commercial fridge in the pole building. I figure ...
4
votes
1answer
122 views

Does the nutrition facts label include “packaging”?

Does the nutrition facts label include "packaging"? For example, for "sardines packed in oil", does the label refer to drained sardines, or everything in the container? Edit: I sometimes forget that ...
5
votes
3answers
865 views

How To BBQ Sausages

I have about 20 friends coming over this weekend and we plan to eat only sausages. I have bought a variety of sausages and this will be my first time BBQ-ing. I have bought several packs that are ...
-3
votes
1answer
59 views

Were are they? Are there even any? [on hold]

Were are the steps to make yogurt? I've been looking for 5 hours and ended up being late for making yogurt for lunch! I won't be back on this website again, Thats for sure
3
votes
2answers
83 views

Stewing meat with vinegar or adding it after

Wild turkey legs are rather tough, and some hunters even throw them away, but I decided to give it a shot in a slow cooker set at the lowest setting for 8 hours, with vegetables. I definitely like ...
3
votes
1answer
116 views

Is this mold on my sour dough starter?

I received the starter in early June this year. I feed 2 parts flour to 1 part well water. The flour is sometimes organic whole wheat, sometimes white flour. I keep it in the refrigerator. I feed once ...
2
votes
1answer
94 views

Is a degraded Teflon pan toxic to all of its users?

We have an induction cooktop at home. We use a teflon pan from IKEA, roughly 24 cm in diameter. This pan is frequently used on level 7 of the induction stove. Based on limited measurement with an IR ...
19
votes
3answers
4k views

Fried gnocchi with spinach, bacon, cream sauce in a single pan

If I only have 1 hot plate and 1 pan, what is the best order of cooking these ingredients. The tricky part is the spinach.
4
votes
2answers
107 views

How to reproduce beef flavor & texture

I love beef, but as a food source it is decidedly problematic: even aside from the ethical concerns of eating animals at all, farmed cattle are environmental disasters on hooves, and red meat just isn'...
1
vote
2answers
71 views

Cocktail shaker - silver plate but black on the inside

I picked up a 1920s, silver-plated cocktail shaker from the op-shop. It is super fabulous. However, the inside is all black. Is it safe to make and serve cocktails from this shaker? What should I ...
2
votes
2answers
83 views

Astringent Dishes

Are there any dishes that make prominent use of astringency? I understand that often some of the ingredients in a dish are astringent, but are there any dishes where astringency is deliberately ...
0
votes
1answer
82 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
119 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 ...
0
votes
1answer
104 views

What ingredient should I add to my cookies to increase shelf life?

What ingredient should I add to my cookies to increase shelf life. I need my cookies, 6 months later to still be fresh (expiry date in 6 months).
2
votes
0answers
25 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 ...
4
votes
3answers
160 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 ...
4
votes
1answer
62 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
47 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
55 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
94 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
223 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
vote
0answers
35 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
72 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
126 views

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

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 ...
2
votes
2answers
67 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
125 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 ...
11
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
131 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
61 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 ...

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