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101 views

Anti-Coagulant for Oat Milk

I am trying to make my own oat milk, primarily for use with coffee (Lattes/Cappucino's etc), so I am trying my best to mimic the results of oatly barista edition, which is not available to buy here in ...
7
votes
0answers
315 views

Baking beetroot in coffee crust

I've just read a blog post from Amass restaurant. I got very curious about roasting beetroot in coffee grounds as they said in the article. Looking a bit further, I've found also found an article by ...
6
votes
0answers
304 views

salamande(?): name of bread

Last weekend, I had a delicious bread, whose name was Sal-ra-man-d. Since English is not my native language, its name was written in non-english. It sounds like french. But I don't know its exact name....
6
votes
2answers
226 views

Does cooking in a nonstick pan affect the finished food?

Whenever I cook in a nonstick pan, the food doesn't seem as crispy as compared to when I use simple aluminum pans. Is this due to the pan material or is there another factor behind it?
6
votes
1answer
276 views

Characteristics of lupin and soy flours

I have to prepare something that will be eaten for breakfast or as a snack in the afternoon, using mainly lupin flour and (full fat) soy flour and without using eggs or milk/butter. Since I'm not a ...
5
votes
0answers
95 views

How to whip up a small quantity of Italian meringue?

Sometimes, I want to make a recipe (or train one) that involves Italian meringue, but I find it very difficult to whip one up when using small quantities of egg whites. I find it very hard to whip ...
5
votes
1answer
72 views

What term should i use to describe the taste intensity of a crop?

I am making a questionnaire about food and one of things people can rate is the taste intensity or taste strength of a vegetable/fruit/nut etc. Right now i just call it taste intensity and people can ...
5
votes
1answer
224 views

How to create very slimy natto?

Natto makers - I'm looking to make natto with plenty of "neba-neba". This is natto's characterist slime/string/goo. I read somewhere online that adding some japanese yam during the inoculation stage ...
4
votes
1answer
162 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 ...
4
votes
0answers
71 views

Choux pastry, general questions with gluten free flour

I have a few questions regarding choux (cream puff pastry) and gluten free flour. After trying a few different recipes with a huge range of butter/ flour ratios, I settled with this one https://www....
4
votes
1answer
137 views

How do I create a meat like bite resistance/snap and texture in Vegan sausages?

I have been trying to create a vegan and gluten free sausage. The flavors thus far are tasty and enjoyable. I just want a better snap/bite/tear when I bite into the dog. I use soy isolate (I have ...
3
votes
1answer
2k views

what kind of meat is used at carving stations?

If I go into a cafeteria and they have a hunk of meat on a carving board that the cafeteria is calling "roast beef"; generally what cut of meat is used? The cafeteria slices it very thin about an ...
3
votes
0answers
49 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
51 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
0answers
33 views

Can frozen (fresh) flower petals be used in baking the same as unfrozen fresh petals?

I had seen a recipe that calls for fresh flower petals - a dark bread recipe with honey and bright flower petals through it, specifically. I know it wanted fresh petals for the color (dried so often ...
3
votes
0answers
35 views

Is There A Better Way Than Straining To Clarify Lard and Tallow?

The usual method to clarify lard or tallow is to strain out the larger particles and then boil in water. The fat rises to the top and when cold can be removed and is fairly pure. But sometimes the ...
3
votes
2answers
89 views

Can't seem to get my rye sourdough starter really going

I've been trying to get a rye sourdough starter going so that I can make all-rye sourdough bread. I've been at it for two weeks, with a 1:1:1 of water, starter and rye at 50g (the first two days I ...
3
votes
0answers
112 views

Genoise vs whipped egg whites- which is better?

If I'm making a cake utilising all the leavening agents including creamed butter and sugar as well as baking powder and soda, would there be any difference if I were to include whipped egg whites vs ...
3
votes
0answers
40 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 ...
3
votes
0answers
154 views

Why do Irish & British sausages have soft casings?

Growing up in Ireland has given me a certain expectation about how a sausage should taste. Travelling the world however, has taught me not only that most Irish and British sausages tend to have softer ...
3
votes
0answers
109 views

What are these chocolate meringues called?

I've picked these up at a swiss/ french patisserie and I'd love to try making them myself, but I can't find anything online similar to this. They are dry and crusty on the outside and have a soft ...
3
votes
0answers
159 views

Why do my Gnocchi get sticky?

I am having trouble getting my gnocchi to behave properly. I nailed the recipe a few years ago but haven't made any in between and now they turn out sticky after cooking. The dough behaves wonderfully....
3
votes
0answers
46 views

Coconut yoghurt too thick

I've been trying to make a creamy coconut yoghurt in an incubator. Ingredients: Water Coconut milk powder Small amount of store-bought coconut yoghurt The first time it came out too thin. The next ...
3
votes
0answers
138 views

What’s the minimum sugar to egg white ratio in Swiss buttercream?

A Swiss meringue buttercream is a buttercream based on a sugar and egg white mix that is first heated and then whipped. The average recipes I could find use roughly one part egg white to two parts of ...
3
votes
0answers
74 views

Reprocessing Salsa

I was using a new canner for the first time and while processing salsa I could not get the 10# control to jiggle. I processed for approximately an hour and the canner was under pressure during that ...
3
votes
0answers
148 views

Granola from oat groats

I would like to make granola using a completely whole grain- the oat groat. How can I make granola from oat groats? Should I half-cook them and then put them in the oven?
3
votes
0answers
80 views

My Candy Apple is too brittle, how to prevent?

I am cooking the candy mixture to 302°F and dipping right away, but the candy seems to be brittle and not holding to the apple when you either cut into it or try and bite into it. How can I prevent ...
3
votes
0answers
62 views

Tempered chocolate thickens

I have now twice experienced that when I'm tempering dark chocolate is becomes incredibly thick - almost solid- in the cooling phase When it happens I will accidentally heat it up to much as to get it ...
3
votes
0answers
539 views

Eggless choux pastry recipe yields paper-thin top, gooey bottom

I'm trying to make eggless choux pastries for an egg-allergic friend (my eventual targets are croques-en-bouche and saint-honorés). I have experience with choux pastry, but I've never made an eggless ...
3
votes
0answers
145 views

Can a masticating juicer make good hummus?

Many masticating juicers are sold with the claim that they can also make nut butters. Seeing that chickpeas are easier to crush than roasted nuts, I wondered if they can also be used for hummus or ...
3
votes
0answers
315 views

Possible to get Sugar Syrup and Coconut Oil to solidify together (Emulsifier needed?)

I'm trying to make a 'magic-shell' like topping from burnt sugar syrup by mixing burnt sugar syrup (sugar + corn syrup heated until dark copper color, cooked with water until smooth) with coconut oil. ...
3
votes
0answers
60 views

Improving texture of yogurt based ice cream- stabiliser?

I've made a test on a recipe for coconut-yogurt ice cream, and I need some thoughts on improving the texture. It was churned using an industrial ice-cream maker. It is based on a recipe I found ...
3
votes
0answers
413 views

Final failure mode of Cosori electric pressure cooker when lid is left unlocked?

One reason I prefer an electronic pressure cooker to a regular stove for safety is that it won't start without setting the count-down timer to turn it back off. (I am forgetful, and have 3 times ...
3
votes
0answers
112 views

Creating some flakiness inside a Belgian Liege waffle

I have a pretty good basic recipe for Belgian Liege waffles. Its as follows: 1 egg, 40g butter, 5g salt, 20g sugar, 250g flour, 6g dry yeast, 90ml milk, once the ingredients are combined and the dough ...
3
votes
0answers
438 views

Technique to find and eliminate the needle bone in lamb shanks?

In lamb and in cattle, the fibula and ulna bones are vestigial (http://www.aps.uoguelph.ca/~swatland/ch2_1.htm, "In beef and lamb carcasses there is a single major bone, the tibia or shank bone...") ...
3
votes
0answers
870 views

White spots of mould in the blue mould on the outside of my blue cheese

There are white spots of mould in the blue mould on the outside of my blue cheese. Is this normal? My cheese cave runs at 60F with 85 to 90% humidity. I took this pic today, after the cheese has been ...
3
votes
0answers
1k views

Turkey vs Chicken broth

I've tried to research this but can't find much on it. Most explanations don't really address what I am seeing in my soup pot each time I boil up a used bird. These are already cooked birds and are ...
3
votes
0answers
979 views

How to recreate the sauce in McDonald's 1955 Burger?

For a few weeks, my local McDonalds was selling a burger called the "1955 Burger", which had a really delicious sauce with lots of other things mixed in. I tried buying various BBQ sauces in the ...
3
votes
1answer
221 views

Clotted cream broke in the fridge

Yesterday, I purchased a package of Kaymak (the Turkish version of Devonshire clotted cream). Normally, it would act just like clotted cream. It was in the fridge when I purchased it and looked fine. ...
3
votes
0answers
197 views

Mysterious Minty Yams?

Last night some friends sliced and roasted some purple yams, which came out nicely. We were very perplexed, however, that 1 in 4 had a strong minty taste, a lot like teaberry. They didn't use any ...
3
votes
0answers
52 views

How does FPC compare to mammalian rennet?

How does fermentation-produced chymosin (bio-chemically engineered rennet) compare to real mammalian rennet? Does it affect the flavor of the cheese?
3
votes
0answers
923 views

Avoiding gritty cockles

Is there any way I can identify whether or not a cockle is likely to contain grit before I bite down on it? I don't mean by cutting it open before hand, but a visual identification. General shade/...
3
votes
0answers
153 views

Multi-step Programmable Comercial Convection Oven

I have some Turbofan convection ovens which I use for baking. They have a program mode but it only supports one time and temperature setting. What I really need is to be able to create a program with ...
3
votes
0answers
143 views

What is the maximum temperature to use when cooking with flavor oils?

I'm using standard LorAnn's flavoring oils, which are supposed to be for 'high temperature' cooking with candy. So far 275 degrees F works as far as the flavor goes, but it's bad for efficiency, as ...
3
votes
0answers
99 views

How much of toxins really penetrate melons?

[realsimple.com:] Cantaloupes often contain five of the longest-lasting chemicals, one of which is dieldrin, an exceedingly toxic and carcinogenic insecticide. Though it was banned in 1974, residues ...
3
votes
0answers
100 views

Guidelines for cooking Desert Truffels?

I have gotten my hands on a number of fresh blackish Desert Truffles, which are apparently quite different from the European ones. To quote: Desert truffles have nothing to do with their European ...
3
votes
0answers
89 views

What is (was) cocavello?

What is or what was a cocavello drink? Does someone know, what ingredients it contained and if it is still used (drinked) somewhere around the globe? What I managed to find out so far is: Mentioned ...
3
votes
0answers
432 views

I would like to use my Miele steam oven to cook a steak and kidney pudding. How long should I cook it for?

I would like to make Nigella's steak and kidney pudding on New Year's Day. I've successfully made it before lots of times by following her recipe to steam it in a steamer on the hob for 3 hours but ...
3
votes
0answers
531 views

Refinishing Griswold No. 8 waffle iron handles

I'm in the process of restoring a badly neglected Griswold No. 8 waffle iron (885 886 if it makes any difference). I've got all of the cast iron parts stripped down and re-seasoned and just started ...
3
votes
0answers
2k views

Poppy seeds with bitter aftertaste from boiling

I've followed the recipe here to make a poppy seed filling. The filling ended up with a somewhat bitter aftertaste, and I am wondering the following: At what point of that recipe could something have ...

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