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4 votes
4 answers
118 views

How can I alter this brownie recipe to make it chewier and more moist?

I started with the original recipe on the back of the All Bran box: 2/3 cup all-purpose flour 1/4 teaspoon salt 1/2 cup cocoa powder 2 eggs 1 cup sugar 1/2 cup Kellogg's® All-Bran® Buds cereal 1 ...
1 vote
0 answers
11 views

How can I remove the oil from my homemade nut milk?

I am trying to use a homemade nut milk (made from blending nuts and water then squeezing through a cheesecloth) as the liquid base for makgeolli (a fermented rice wine). I do not want to the nut oils ...
1 vote
1 answer
89 views

Nutella nougat very oily

I’m making a Nutella-based nougat and noticed that it’s very oily. Does anyone have any ideas as to why and how to mitigate this? Thank you!
2 votes
1 answer
2k views

Can non expired yeast go bad?

so I was trying to make cinnamon rolls about a month ago and used the active dry yeast exp 9/21 that was in my fridge. And it was proofing. Then I bought another one which exp date was 10/21. I'm ...
1 vote
1 answer
50 views

Why does a “caramelising” stew dish cook so dramatically different in two different pots?

I have a pork rib dish that is essentially pork in water with sugar and fish sauce. The water evaporates and the pork eventually cooks coated in a sweet-savoury sauce. The dish is finished when most ...
0 votes
1 answer
67 views

Cooking steak......safe or not?

Is this safe.....or not safe? I was cooking steaks in a pan for a few friends. I plate one for my friend Leo and drop it in front of him at the table. Approximately 10-15 minutes later he brings it ...
2 votes
0 answers
73 views

Can Yudane method be used when making cookie dough?

Can Yudane method be used to make cookies more chewy and moist? Assuming the cookie dough is a recipe that is made with some amount of milk and other enrichments like egg yolk, butter etc. EDIT: I'm ...
7 votes
1 answer
526 views

Yield of construction gingerbread

I'm making a custom gingerbread house this year. I've just finished a cardboard template so can work out the surface area. And I'm aiming for 4mm thick, so I know my target volume. But I can't find ...
3 votes
3 answers
2k views

How do I render large quantities of fat?

Suppose I have many pounds of fat to render. (Sometimes people have 100 pounds!) How can I do this efficiently? Should I use a pot on the stove, a slow cooker, or the oven? How many pounds should I ...
2 votes
1 answer
54 views

vegan meringue substitute without aquafaba for cake

I'm trying to make a cake that requires a meringue mixed into the cake, but without the egg. Unfortunately I'm allergic to chickpeas, so I can't use the standard aquafaba substitute. I usually ...
1 vote
1 answer
109 views

Which of these has less impact on the structure of bread dough - wheat bran or oat bran?

I wanted to switch to some type of bran in my white bread because my first attempt I tried adding oat flour (3 oz of the total 16oz flour), but it came out a bit heavy and chewy and didn't rise much ...
3 votes
1 answer
209 views

Emulsifying starchy vegetables

What is the general process of emulsification of starchy vegetables, pumpkin and squash in particular, into shiny and oily pasta sauces? My first attempt was: Pressure-cook the flesh (until soft ...
0 votes
0 answers
66 views

Black inside of egg shell

After cracking an egg open, I saw that the inside of the shell is grey/black. It looks like it has been burned. Is this mold?
5 votes
2 answers
10k views

What to do with soft chicken bones after making bone broth?

I have chicken bones after being boiled down to mush. Can they be crushed? Then what can I use them for?
0 votes
1 answer
69 views

Safety of letting cooked food go cold [duplicate]

How safe is it eat cooked food, which is served hot, after it’s been sat at room temperature for, say, up to an hour? (Usually uncovered, unless there are any obvious insects flying around.) Does the ...
6 votes
2 answers
307 views

How to store garlic in hot and humid tropical climate?

I live on a tropical island where it is almost 100% humidity year round and average daily temperature is something like 32 degrees celsius (89 fahrenheit) with nighttime temperatures seldom going ...
5 votes
1 answer
4k views

What would cause maple syrup bottles to bulge?

This year a lot of our maple syrup bulged out the bottles and almost blew the tops off when loosened. There were particles found in the syrup. What is going on??
0 votes
2 answers
172 views

Spreading out super thin pan cake batter

I am using store bought pan cake mix to make pancakes, and one problem I have is that the batter is super thin after prepping. This makes it difficult to pour it onto the skillet when cooking. When I ...
3 votes
1 answer
310 views

Coffee in mug making buzzing noise

My mug of coffee this morning was buzzing with a sound like electric interference, sounded like something straight out of Twin Peaks. Went on for 15 minutes. Normal black coffee, 190F in a ceramic ...
0 votes
1 answer
82 views

Room temp batter for cheese cake?

Does the cheese cake batter have to be at room temp before cooking? I’m using batter I saved in the fridge and just didn’t want cracks if I put it in before it was room temp.
14 votes
2 answers
3k views

Cocoa vs cacao pâte vs 100% dark chocolate

Background I've been reading Pierre Hermé's Macaron cookbook, and his recipe for bitter chocolate macarons calls for "cacao pâte (or dark chocolate 100% cocoa)". I (naiively) thought that ...
6 votes
1 answer
157 views

Cassava dry and chalky -- what did I do wrong?

I bought cassava for the first time. Chopped into about 1-inch pieces, boiled for an hour in salted water then roasted for half an hour on 350F. It came out like pieces of chalk. So dry and firm ...
2 votes
1 answer
1k views

Flourless cake didn't set

I made a cake with butter, eggs, caster sugar and 70% chocolate today. The cooking directions suggest 30 minutes in the oven in a bain marie. I followed the instructions to a tee (as I have done in ...
7 votes
2 answers
3k views

What does it mean for a liquid to "crack"?

I'm looking at a recipe for condensed milk, and a couple of the steps say the following: Do not stir once the mix starts to simmer otherwise it can crack and crystalize. if there are sugary bits ...
1 vote
0 answers
216 views

How to make coconut oil taste better?

I am starting oil pulling but I can not tolerate the taste in the morning. I’m already not a huge coconut taste person. What can I add to it to make it taste better?
4 votes
1 answer
765 views

What is the main additive that makes spices stick to potato chips?

While experimenting with homemade potato chips, I found a lot of recipes that suggest using lime or oil as a coating for applying spices. But I noticed that many supermarket chips seem to have a ...
0 votes
0 answers
115 views

Health Benefits of Himalayan Pink Salt vs. Table Salt? [closed]

What are the health benefits of Himalayan pink salt? Is it any different from regular table salt?
14 votes
14 answers
8k views

What can I use in lieu of bacon in boeuf bourguignon and coq au vin?

Boeuf bourguignon, coq au vin, even many pot roast chicken recipes call for a few slices of bacon. A dietician nicely approved of everything in my diet, with the exception of the bacon (fried nitrates ...
0 votes
3 answers
2k views

How can I make oatmeal cookies softer/more chewy?

I am using the vanishing oatmeal cookie recipe on the container of Quaker oatmeal. I do not like the way the cookies turn out. I am looking for a more chewy or softer cookie. It calls for two eggs - ...
1 vote
2 answers
132 views

Butternut, spaghetti, or acorn squash, which is the best substitute for pumpkin in pumpkin pie?

I want to try making a pumpkin pie for Christmas (hopefully third time's the charm) but I might not find a pumpkin before then, so I might use a squash instead. Which squash is best for pie out of ...
0 votes
1 answer
265 views

After the first 30 minutes of water thawing my 20 pound turkey, I discovered water had leaked into the wrapper. What can I do to save it?

I had my 20 pound turkey defrosting for two days in the refrigerator and just began the cold water thaw. After 30 minutes I came back to change out the water and discovered water had leaked into the ...
1 vote
2 answers
384 views

Why are Zucchini's refrigerated, but not acorn and spaghetti squash?

I stock food and follow this procedure, but can see that these are not only the same family - the gourd family, but also the same species. Both have a hard outer shell. Why does one ( Zucchini ) ...
4 votes
3 answers
1k views

What are food additives that help popsicles/shaved ice melt slower?

What are food additives that help popsicles/shaved ice melt slower? Simple popsicle ingredients: water, sugar, flavoring I used agar agar and gelatin before, but don’t want to: The texture is not the ...
1 vote
2 answers
1k views

Adding raw chicken to a meal that is being reheated

So, a friend of mine told me they frequently add raw chicken to their (already cooked) leftovers when reheating (in a pan) to top them up. Though they stress that the chicken is completely cooked by ...
7 votes
3 answers
3k views

Is it true that a roasting pan shields the bottom of a turkey from heat in a conventional oven?

I saw some comments from people who said it's not a good idea to roast a turkey in a pan with deep sides, because the sides will block air flow from reaching the bottom of the turkey, resulting in ...
0 votes
1 answer
83 views

Extending shelf life of canned tomatoes [duplicate]

A, If I had canned diced tomatoes in store bought tins that had expiration date approaching, could I open them and re-can them in glass jars in a pressure canner? B, or should I make sauce first out ...
0 votes
0 answers
47 views

Snowball cookie pie crust recipe [closed]

My boyfriend would do anything if I can come up with a snowball cookie pie crust recipe for apple pie. I’m a fabulous Baker and cook. I just need some guidance.
7 votes
1 answer
60k views

Calories in (cooked) pasta

I bought a 500g pack of Tesco penne pasta recently – https://www.tesco.com/groceries/en-GB/products/254878482 As you can see on the website, it states that 100g of the pasta contains around 176 ...
1 vote
1 answer
72 views

Canning question [duplicate]

I was canning chicken enchilada soup in the pressure canner at 10 pounds of pressure. I walked out of the room and went to the restroom and when I came back it was down to 8 pounds of pressure. It ...
10 votes
3 answers
3k views

How do they get double cream to have a higher fat content than heavy cream?

I have always wondered how farmers in Britain make it so their cows produce cream with 48% butterfat whereas farmers in the USA only get their cows to produce cream with 36% butterfat. What is done ...
18 votes
4 answers
6k views

Other ‘hot’ spices?

The restaurant assured me that there was no “chilli” in the food, but it was still too hot for me. What other spices, etc. can cause the heat effect in the mouth? It was a Sri Lankan restaurant, very ...
3 votes
2 answers
19k views

What are the swirling attachments for on mixers?

I have a hand held mixer similar to the one here, The egg beaters are straight forward, but what do people typically use the swirling attachments for? Do they put less air into the mixture??
1 vote
1 answer
82 views

Oat yogurt is lacking the right creamy structure

I've been on a journey of trying to develop a recipe for home made oat yoghurt. my current recipe is as follows: blend 80g rolled oats with 400g water heat to 80c and add N1 amylase let it rest for ...
1 vote
3 answers
22k views

Create a water + baking soda solution?

I was wondering if there is a way I can mix the two and put it in a spray bottle? I would like to use water + baking soda in some cases to spray a little rather than have large amounts. Is it possible?...
1 vote
2 answers
150 views

How to best fry burger patties/ cutlets?

I have a long standing question: If I prepare burger patties or similar cutlets and I follow the 10 min 70°C rule (which obviously is motivated by hygienic reasons) then the patties inevitable become ...
6 votes
2 answers
454 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 ...
9 votes
7 answers
13k views

What are the most effective wheat flour substitutes?

While not something I'm overly dogmatic about I try to keep my carbohydrate intake relatively low, especially during the day so as to not become tired. I've found that in some recipes, particularly ...
-2 votes
2 answers
610 views

How to infuse starch into potato?

So, I dont have Russet potatoes, which seem to be the holy grail for making potato chips. However, I noticed that they are chosen for their high quantity of starch (and form), so i want way to infuse ...
8 votes
3 answers
34k views

Avoiding clumps in cacio e pepe?

I've been trying to make a very basic three-ingredient cacio e pepe over the last few days and have found it difficult to create a smooth, creamy sauce. I'm using only two cups of microplane-grated ...
-1 votes
0 answers
69 views

Cooking time for Italian spaghetti sauce [closed]

There is no need to cook spaghetti sauce longer at most 10 minutes otherwise your using inferior tomatoes with high acidity and not pomodoro san marzano DOP tomatoes my families are from Naples and ...

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