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8 views

Common and worst hassles/issues when cooking - Community Interview [closed]

I was wondering what are some of the things that you may find troublesome or annoying when you cook, do meal prep, or planning a meal? For me sometimes may be having recipes written all over the place ...
1
vote
0answers
15 views

How can I tell if the green stuff under the skin of a typical baked potato is harmless chlorophyll or the toxin solanine?

Beats me. Most baked potatoes I get at the store have green under the skin and it extends about 3 millimeters into the potato. I read solanine is bitter but potatoes always taste a little bitter at ...
10
votes
6answers
2k views

I’m doubling lemon juice in a no-bake pie recipe to make it extra sour. What can I add to make it less goopy?

Every year my partner makes a lemon pie, and every year her guests want it to be more sour than the last. Last year we put in way more lemon juice than the recipe called for, but it came out a goopy ...
3
votes
1answer
36 views

What are the names and purposes of these six kitchen knives?

My longtime neighbor had this collection of six GONON-GIRONDE high-carbon steel knives that she inherited from her mother. I thought that they were incredible, and must be wonderful to use. Sadly she ...
1
vote
3answers
355 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 ...
-1
votes
1answer
40 views

Why is my gas oven tripping the circuit breaker? [closed]

My gas oven is 5 years old. The circuit breaker is brand new. The problem has been happening on and off for the last month.
0
votes
2answers
42 views

Can an ordinary meat thermometer with a cable probe accurately measure oven temperature?

As above really, or is a specific air temperature probe really needed?
2
votes
1answer
58 views

Why won't my whipped cream (with extras) stiffen up?

I wanted to spice up my whip cream so I used this recipe: 1 c. heavy cream, chilled 1/2 c. Packed light brown sugar 1/8 t salt 1/2 c. sour cream 2 t. bourbon I chilled the mixing bowl, mixed the ...
7
votes
1answer
166 views

Homemade Marshmallows Makes Soggy Rice Krispies Treats

I use a no-corn syrup, eggless marshmallow recipe and have had terrible results using them to make Rice Krispies Treats. Marshmallow Recipe 1/2 cup water, divided 2 tablespoons gelatin powder 1/2 cup ...
3
votes
4answers
2k views

Wooden butter knife sanding?

I received a wooden butter knife in the mail fairly recently: now my only question is this, will it need sanding to maintain its food worthiness or does it require something else to keep it food safe? ...
0
votes
2answers
75 views

How to make a keto-vegan pancake or cake based on almond flour?

My partner is keto for health reasons, and I am vegan for moral reasons. We both want to eat the same meal, and not have me spend yet another hour and a half in the kitchen. But it is near impossible ...
0
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0answers
27 views

What’s the most gourmet book on microwave recipes and cooking ever written? [closed]

What’s the most culinarily advanced book ever written about recipes focusing on using the microwave to cook things?
6
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12answers
22k views

What would be an appropriate gluten-free substitute for breadcrumbs?

I would like to make a gluten-free eggplant parmigiana, and there are a couple of ingredients that I realize I will need to substitute. The basic idea is eggplant sliced, dredged in flour, dipped in ...
2
votes
7answers
41k views

1 ltr Milk is not curdling even after squeezing 2 lemons; What could possibly wrong?

I was trying to make Paneer (a type of cheese). So I boiled once then added 2 table spoons of lemon juice. Milk should be separated out instantly from water but it's been 20 minutes.. And milk is ...
1
vote
0answers
46 views

Should the "Convection Roast" setting be used for a prime rib roast?

Looking to cook a Prime Rib Roast in my new convection oven. I understand that the "Convection Roast" setting alternates between the convection heating element and the broiler, and is ...
3
votes
1answer
598 views

Freezing blue cheese

I've been told you can freeze blue cheese. I would like to freeze some for Christmas Day, in one month's time. What would be the best way to prepare/wrap it and then thaw it to best preserve its ...
1
vote
1answer
56 views

Best way to preserve guanciale (or other cured meats) in the fridge

I have a 1.2 KG piece of guanciale currently still vacuum sealed. It will take a few months to eat so, once opened, what should it be wrapped it in to maximize it's lifespan in the fridge? Are the ...
1
vote
1answer
79 views

Mushroom mousse(-ish) that takes well moderate heat

I am trying to come up with some kind of mousse, based on mushrooms, to be put on top of slices of potatoes just out of the deep-fryer. One of the main difficulties I'm facing is that my attempts tend ...
0
votes
1answer
89 views

Is there any gourmet rice cooking method where you don’t rinse the rice?

I’m curious if there’s any culinary tradition that chooses not to rinse rice because of a desired outcome.
2
votes
1answer
75 views

Why does pickling liquid need to first be boiled? (or does it)

In every recipe I have seen, brine in various combinations of ~50% acid, ~%50% other liquid + spices is always first brought to a boil before pouring over whatever it is we're pickling. Curious why, ...
24
votes
3answers
4k views

What is the most humane way to kill crayfish at home?

Signal crayfish are an invasive species in the UK. They are also really tasty and catching them can be a fun picnic activity for adults and children. A recent study has found that they, along with ...
0
votes
2answers
60 views

Roast Turkey - rinse or not? [duplicate]

I usually use the roasting bag for the turkey. I always rinse & pat dry before baking, but I read a recipe in a grocery store magazine that said not to rinse it; just pat it dry. Seems to go ...
-4
votes
1answer
98 views

Why do TV/YouTube chefs/cooks always pretend as if everything is "simple" and "easy" and "quick" when it actually isn't? [closed]

They have 18 different bowls with ingredients and a commercial-grade kitchen set up in advance. Then they spend a long time with lots of steps and manual labor to produce some food. And they call it &...
2
votes
3answers
135 views

Ensuring dry-brined turkey process is safe

I put my 22lb turkey in the fridge to start thawing last Tuesday in the evening. I took it out today and spatchcocked it and salted it all over with an herb/salt mixture and popped it back in the ...
5
votes
1answer
344 views

Is it harmful to heat a whetstone?

I am cooking a pressed apple terrine (a derived version of this one from Raymond Blanc) where I need a weight to put on the apples during cooking. Problem is, the only weight fitting I have that fits ...
1
vote
3answers
211 views

Baking concentrate using Hard Alcohol ex Jack Daniels

I am trying to find a way to use hard alcohol such as Fireball, Jack Daniels, Sailor Jerrys and so on and turn them into a baking concentrate. This means the flavor of the alcohol cannot burn off at a ...
2
votes
1answer
211 views

Using yellow mustard as a soup base

I have a lot of yellow mustard (think French's brand, nothing fancy here) and am looking for ways to quickly use a lot of it. One thought that came to mind was to somehow use it along with some other ...
1
vote
0answers
64 views

How can I adapt this cheesecake recipe so that it doesn’t crack?

Below is the family cheesecake recipe. It’s perfect, except for the crack that always happens during one of the cooling steps. I’ve tried almost everything. Water baths, eliminating the flour/...
4
votes
4answers
398 views

How do I ask for eggs, sunny-side-up, but with the top cooked more thoroughly?

If I ask for eggs, sunny-side-up, they will have yellow barely cooked yolks. At home I avoid this by placing a lid and creating hot air or steam that cooks the top more thoroughly. How do I ask for ...
1
vote
1answer
92 views

Are there any recipes that begin with simmering aromatics rather than frying them?

It’s very common to begin a recipe by sautéing onions. But are there any recipes where you instead simmer them in a liquid, to get a different flavour profile? I am picturing sautéing some shallots in ...
7
votes
3answers
6k views

Can I descale/decalcify my coffee machine without a special product?

I have a capsule espresso machine. The company sells a special decalcification kit. However, I think that it only contains a citric acid and nothing more, yet it is quite expensive. The question is ...
0
votes
2answers
116 views

Egg Yolk Sub for Vegan Potato Gnocchi

Attempts at potato gnocchi Piedmont style -no egg- has yielded rubber bullets or baby mush. Tips from this site may help (ie old potato,freshly baked and riced) with a vegan version but their ...
2
votes
1answer
131 views

What causes a food to become tough as opposed to crispy or flaky when pan frying or baking?

When making dosa or pizza, I like to try to get the dosa or pizza crust to be crispy, so I often cook or bake a bit longer. I can achieve crispiness, but it seems to come at the expense of making ...
1
vote
1answer
183 views

Is there a guide for the purpose of each spice?

I'm wondering if there is a guide image or website that just lists most spices and what their purpose is, sometimes I don't know what spices to add to my food and it would help
0
votes
0answers
89 views

Is this pumpkin with black growth safe to eat?

My wife cut open a pumpkin that she was intending to make a pie out of, but she found a blackish growth in the guts. As you can see from the image, the discoloration is localized to the "guts&...
2
votes
2answers
107 views

Parcooking Root Vegetables for Roasting the Day Before

Every Thanksgiving a family favorite is roasted root vegetables. Specifically: Rutabagas Parsnips (Heirloom) Carrots Beets I cut the vegetables into 0.5x0.5in (1.25x1.25 cm) strips of approximately ...
1
vote
0answers
75 views

Can you leave a cooked ham in cooking water overnight and then bake the next day?

I usually boil and bake my hams. As there is a great deal to do on Christmas day, I'd like to prep as much as possible the day before. Would it be possible to boil the ham and leave it in the cooking ...
14
votes
6answers
29k views

Why throw salt over a barbecue before cooking?

At a recent barbecue in Chile, I watched the chef throw large handfuls of salt over the charcoal a few minutes before placing on the meat. What would be the reason for this?
4
votes
1answer
2k views

Is this coffee maker safe to use?

I pulled down my bialetti Moka to make some coffee and found it like this: Is the coffee maker safe to use? Does it need cleaning? How should I clean it?
6
votes
4answers
1k views

How to make savoury brioche bread

I know the original brioche recipe is supposed to be slightly sweet, but I really enjoy a brioche hamburger bun that one of my local bakeries does and it's really savoury. I tried making brioche ...
17
votes
13answers
250k views

How can I remove excess fat from stews or soups without refrigerating?

I've read that adding cork (from wine bottles) absorbs the fat. I'm not sure if this works or not. Are there any other ways to remove excess fat without standing there and spooning out or ...
1
vote
2answers
104 views

What is the methology for developing seasonings in the food industry?

I was wondering how large-scale snack food producers are coming up with ingredient proportions that have the desired flavour profiles. I understand that developing a certain flavour profile is a ...
26
votes
3answers
10k views

Is the yellow skin of a raw chicken indicating that it has been dyed?

Yellow skin in raw chicken is seen is some parts of Mexico and I was wondering if that color is obtained using dyes. I've done lots of research both online and asking people who have knowledge about ...
2
votes
1answer
93 views

Can I pre-smoke a brisket safely?

For Thanksgiving, I was planning on slow-cooking a brisket in a smoker. However, I have learned somewhat last minute that instead of my family coming to my place for dinner, I will be going to their ...
5
votes
5answers
22k views

When left out in an open container, what % abv does vodka retain at room temperature?

If I pour vodka (40% abv) into an open glass, and then leave it out overnight (or for some time), what percent ABV does it stabalize at? Or does all of its alcohol content evaporate (leaving just ...
5
votes
4answers
10k views

Does milk make eggs more fluffy?

I just heard that putting milk in eggs make it more fluffy, but is it really a good idea? Some people say putting milk/cream in eggs makes it more fluffy, but some people say that it makes the eggs ...
2
votes
1answer
396 views

What to do with wet sourdough mix which was left to proof 10h?

I followed this recipe and did the stretch and fold three times according to the timings, just that my dough wasn't round enough at the end of the third time. I then left the dough at room temperature ...
2
votes
5answers
25k views

Why does rice go bad next day?

I'm using a rice cooker to cook rice and I find the very next day it starts to increasing smell bad and I feel like puking just smelling it. Not sure what the cause is but the rice cooker has started ...
0
votes
1answer
705 views

Dough volume calculation

Consider simple dough, flour and water. For simplification we will disregard salt, sugar and any other additives. The question is, how do I guesstimate volume of dough, say, 1000gr of flour and 1000ml ...
4
votes
3answers
42k views

What happens if you freeze a soft serve of ice cream?

If I buy a soft serve of ice cream (a single serving in a cone or tub) and put it in my home freezer, will it retain its shape and texture? What will happen to it?

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