All Questions

11
votes
0answers
415 views

Chilli powder in the UK

Today, chilli powder in the UK, as sold by the major supermarkets and the largest independent brand, is a US/Mexican style blend of powdered red chillis with herbs, spices and seasonings such as ...
7
votes
0answers
116 views

To make avocado oil, how ripe do your avocados need to be?

I'm interested in making pure avocado oil. (No additives). I plan to do this in a recipe that was posted on StackExchange here: How do I press avocadoes to make avocado oil? (Anthony Njoka's answer. ...
7
votes
0answers
244 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 ...
5
votes
0answers
114 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....
5
votes
0answers
100 views

Ratios for making Dashi from Kombu and Katsuobushi

Im trying to figure out the correct balance between kombu and katsuobushi when making dashi. I have read here that the perfect ratio between the glutamate in kombu and inosinate in the katsuobushi is ...
5
votes
0answers
5k views

Discolored ring in squash

Our yellow squash has some brownish discoloration inside in a ring down that extends length-wise. Is this normal variation and safe to eat, or is this an indicator that the squash has gone bad?
4
votes
0answers
85 views

Preserving sweetness during baking without sugar

noob here (both to this site and to cooking in general!). For health reasons I can't really do sugar, and the low-carb thing has saved my life (literally). I am trying to do more low-carb baking at ...
4
votes
0answers
95 views

Why are sourdough crusts thicker?

I'm used to the crust on sourdough bread being thick and chewy, but had always attributed that to the longer rise, and baking with steam, that one normally does with sourdough. However, this week I ...
4
votes
0answers
85 views

Is it good to store a salt block with silica packs?

We recently started using an Himalayan salt block. We cleaned it as per the directions, and the storage said to scrub it, dry it, let it air dry, and store it in an airtight container. It seems ...
4
votes
0answers
101 views

Can potassium sorbate (E202) be tasted and smelled by everyone or just a few people?

Potassium sorbate (in Europe: E202, or 'Kaliumsorbat' in German) spoils a lot of the packaged food for me – I clearly smell and taste it. I can also clearly smell it e.g. in a medicinal cream I bought ...
4
votes
0answers
90 views

Equipment: Intense candle for nabemono. What is it?

I went to a Japanese Nabemono (Chankonabe?) place, in Tokyo. The meal was basically a hot pot. But instead of the typical small candle or small methanol pot/gel I've seen used elsewhere, they had a ...
4
votes
0answers
140 views

Vegan Croissants 🥐 HELP

Hi lovelies I tried to make vegan croissants with the following recipe: 120g water 15g wet yeast (I used 7g dried yeast) 250g bread flour 30g sugar 5g salt 50g butter (I used vegan margarine (stork?)...
4
votes
0answers
187 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 ...
4
votes
0answers
85 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
44 views

Donut-style Glaze Cracking

I make a baked flat cinnamon roll style pastry that I glaze with an icing-sugar based donut-style glaze I've created applied hot on the baked product. Only sometimes when the glaze has set, some get a ...
3
votes
0answers
35 views

Underside of dough in proofing basket pulls apart

When I form a loaf out of dough and put it upside-down into a proofing basket, the bottom of the loaf sometimes begins to pull apart from itself, as if the dough isn't sticking to itself as much as it ...
3
votes
0answers
29 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 ...
3
votes
0answers
61 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
0answers
85 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
64 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
38 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
111 views

Does the chinese method of throwing minced meat really make a difference?

I've seen a method that is supposedly used in China (and possibly elsewhere?) for giving minced meat a certain texture, often for dumpling filling. The idea seems to be either or a combination of: ...
3
votes
0answers
73 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
89 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?
3
votes
0answers
43 views

Crisping Butternut Squash Chips

My goal is to make a crispy butternut squash chip without deep frying, but from all my various trials, the chips keep coming out chewy, with a texture similar to fruit leather. My main method has ...
3
votes
0answers
67 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
79 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
76 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
52 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
126 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
80 views

Looking for 10" bamboo steamer that will last!

I've owned quite a few different bamboo steamers. First one I bought many years ago and it lasted many years. Last few I have purchased did not. We're talking normal use, hand washing only. Seems like ...
3
votes
0answers
92 views

Vegan Alternative to Monte au Beurre?

I was just in my kitchen making pasta and a wild thought appeared when I mounted my sauce: Can I do a vegan monte? What alternatives could provide the same bind and richness? Been looking for a ...
3
votes
0answers
108 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
210 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
87 views

Why does the grated coconut “float” to the top of quindim while baking?

Quindim is a typical Brazilian dessert made from sugar, egg yolks, butter and grated coconut. All those ingredients are mixed (yolks and sugar first, then the butter, then the grated coconut, in my ...
3
votes
0answers
76 views

Injeolmi - Korean Sweet Rice Cakes

I have never made injeolmi before but am keen to try - I have a few questions though before I try: steaming vs microwaving the rice dough? I imagine it gets uber sticky in the steamer, a recipe ...
3
votes
0answers
383 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
100 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
285 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
85 views

Where can I get Melfor vinegar in Spain? Or can someone suggest a good substitute?

It's a low-acid vinegar from the Alsace region of France, made with spirit (alcohol) vinegar and honey, and infused with herbs. There is a version of it available on Amazon. I can't find anywhere to ...
3
votes
0answers
3k views

I boiled sliced yellow squash with ravioli, and it turned bluish-green — why?

Boiled cheese ravioli for 10 minutes. Added sliced yellow squash for the last 3 minutes. Nothing else in the pot but boiling water, not even salt. It looked fine cooking but after I drained ...
3
votes
0answers
590 views

How can I preserve Jamun (Indian blackberry) without sugar?

I want to save jamun fruit for a diabetic person so I can't add sugar. Is there any means to store it for 6 months or so by adding salt/lemon or any other thing except sugar?
3
votes
0answers
117 views

Separate coconut oil using microwave

I am cooking thai curry and wondering if I can seperate coconut oil using microwave?
3
votes
0answers
2k views

Why does cooked chicken taste different after a few days in the fridge?

I have observed that cooked (fried) chicken tastes a little bit different when left in the fridge for 2-3 days. I don't observe this with pork or beef. Is there a way to get around this or is this ...
3
votes
0answers
724 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
253 views

Why do frozen fishes have incision in the body?

I've bought a lot of frozen fishes say a pompano or mackerels. I've noticed that whenever i defrost the fishes, all of them have a small incision in the stomach and these fishes are almost never bled ...
3
votes
0answers
814 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
0answers
103 views

Can you add emulsifying salts when making mozzarella?

Pretty much what the title says, I want to improve the stability of melted mozzarella for a dish I want to make. Haven't made mozzarella before, but if I make it at home, is there a stage I could add ...
3
votes
0answers
49 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?

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