All Questions
26,522
questions
0
votes
1
answer
55
views
Use bone marrow and skin from chicken stock
Every time I make chicken stock with a carcass it feels like I'm still throwing away a bunch of skin and marrow (and some meat chunks), but I love the idea of using everything.
Is breaking up ...
- 4,761
20
votes
3
answers
6k
views
Is this yellow substance on my chicken meat a fat deposit, and is it ok?
This is a chicken from my own yard, first one to hopefully be eaten.
I’m not sure about this yellow substance. Is it just fat deposits? Is it normal, and should I just remove them?
The chicken was a ...
- 4,772
7
votes
2
answers
110
views
Can we use probiotic medicine for bacillus subtilis culture?
I am from India and we do not get Natto (Japanese dish) starter for making Natto. I found that it contains mostly Bacillus subtilis, so I was wondering: can I mix the Bacillus subtilis strains ...
- 608
9
votes
5
answers
7k
views
French-press coffee has a powdery taste
I recently ordered a French press (Bodum Kenya) and a ceramic conical burr grinder. I've tried this with two different decaf blends from Vermont Coffee Company, one which I ground at the store four ...
- 608
0
votes
4
answers
158
views
Steamed salmon - loss of oil. Oil utility? Can I collect it?
What is the best way to cook salmon so that I do not lose any nutrients? If I were to steam the Salmon, I seem to be letting a lot of fluid, oil or something ooze off. Can I collect it?
- 608
0
votes
0
answers
27
views
How effective are thermophilic cultures at preserving milk at room temperature? [duplicate]
The thermophilic kind that you seed with plain yogurt from the store. I use Fage usually as a seed. I usually make it the "warm oven" method, where I get the oven to 150 or so, turn it off,...
- 241
0
votes
3
answers
2k
views
Is there a way to make bacon a decent substitute for pancetta in Italian dishes?
I live in a place where Pancetta is really hard to find, and when I do, it's completely overpriced. When I make some Carbonara or Gricia, both recipes from where I come from, I have to improvise it ...
1
vote
0
answers
21
views
I had Boost protein shakes in my refrigerator and it went out. The refrigerator is fixed, can I refrigerate them again and use? [duplicate]
The shakes are purchased dry and i store extras in my pantry. I'm just not sure since they went from cold to room temp if I can still use them and put the unused ones back in the refrigerator.
- 11
10
votes
1
answer
2k
views
Is bird feed edible?
I can buy bird feed for 10 - 20 ZAR per kilo. Choice grade flax seed or hemp seed go for R40 - R60 for half a kg.
I just want any random type of fibrous plant based seeds to blend in my smoothies. Is ...
- 56.9k
4
votes
2
answers
1k
views
Can Apples be Macerated before Pressing into Cider?
A friend lent me an old-fashioned cider press to use. I am planning to put a few dozen chopped up apples into it and then see how much juice I get, but I'm worried there won't be much. Would it help ...
2
votes
0
answers
21
views
Sponge cake: how the proportions of the ingredients change the result
The common recipe (at least in Italy) for sponge cake is:
total weight of eggs (yolks + whites) = X
sugar = flour = 2/3 X
I'm aware that the ratio of the ingredients affect the final result. For ...
- 121
-4
votes
0
answers
114
views
Wife won’t drink it- if she can smell it-
My wife loves to drink but won’t if she can smell the alcohol- I used to always use Vodka & cranberry juice for her, but latley she says she can smell it and therefore won’t drink anymore. I was ...
9
votes
2
answers
2k
views
Can dough mixture be refrigerated?
I was trying to make cinnamon rolls but noticed that I’m missing two cups of flour and it’s too late in the night for me to get more. I’ve already made the mix (yeast, milk, and sugar) and added two ...
- 608
0
votes
1
answer
137
views
Freeze or refrigerate dough?
Refrigerating is detrimental to bread; it's better to freeze it or simply leave it at room temperature. Does the same hold for bread dough?
3
votes
2
answers
136
views
Is a lightweight mortar suitable for cardamom?
I am looking for small size and lightweight mortar and pestle.
I checked online (amazon.in) and offline but all products are very heavy. I need a super lightweight mortar. Will that work well for ...
- 54.1k
11
votes
2
answers
3k
views
I want to cook brown and white rice together
I want to cook brown rice and jasmine rice in the same pot, or normal white rice whatever works better with brown rice. Is it possible to do so without having mushy white rice. I love brown rice i ...
- 1
0
votes
4
answers
361
views
What are the layers in this cake?
I want to make this cake (image below), but I can’t figure out the third layer.
Obviously it is 2 layers of chocolate cake and 1 of chocolate mousse, but what is the caramel-like layer?
Can anyone ...
- 1
2
votes
1
answer
103
views
When to add preservative to hot sauce?
So I am currently trying on a recipe of homemade hot sauce, but I plan on adding either sodium benzoate or potassium sorbate as the preservative. I have figured out how much I would try using, but I ...
CommunityBot
- 1
2
votes
1
answer
247
views
how to bake with nutella without burning it?
I saw another user ask this but it was 5 years ago and I cannot figure out how to DM. Dear user Layna, if you see this, I require your expertise!
I want to make rolls with Nutella filling. like ...
- 1
6
votes
2
answers
495
views
What is the difference between whole grain wheat and whole wheat?
I am somewhat confused on the concept of whole grain wheat vs whole wheat. The product in question is "Triscuit" biscuits. The manufacturer does not know so I thought I would put it online. ...
- 543
31
votes
2
answers
6k
views
Why do my mini pizzas have microwave trays?
I have these frozen mini pizzas which come with a silver piece of cardboard (see image at the end). I disregarded it at first, but then read the cooking instructions and it says that it is a microwave ...
16
votes
2
answers
4k
views
Why does a whetstone create old paint like substance
I am new to using whetstones. As such, I purchased a cheap Whetstone (manufacturer is FULUDM) and used an old cheap knife to practice.
What I've noticed is, the 1000g grit (which is a green stone) ...
- 54.1k
1
vote
1
answer
72
views
How does the shelf life of dry ingredients depend on humidity levels?
Is there any data on the shelf-life of dry ingredients (dry vegetables, for example) depending on the humidity levels during the storage?
Let's say I bought Freeze-Dried Green Peas and moved them from ...
CommunityBot
- 1
0
votes
2
answers
590
views
Freezing bread baked from frozen yeast bread dough
If I prepare yeast bread dough, freeze it after the 1st rising and shaping, then thaw it and let it rise again before baking, can I then freeze the cooked bread for later use? Or will it have less ...
0
votes
2
answers
209
views
Why chicken colour is like this?
Following is chicken fillet picture and best before was 2 days ago. Why there discoloured?
Is it safe to consume?
- 332
5
votes
7
answers
4k
views
Non-dairy substitute for meat to protect from tomato acid
I have an Italian cookbook and I really like the Bolognese Meat Sauce. However, I have learned I really do not do well with dairy and one of the steps is to “cook the meat in milk before adding wine ...
- 332
1
vote
4
answers
132
views
How can I add a strong tea flavour to a genoise cake?
I'm baking a genoise cake consisting of flour, eggs, sugar, and optionally some melted butter. I want to add a strong tea flavour to it.
The only type of tea I currently have and want to use is loose ...
- 332
4
votes
2
answers
752
views
Browning food too large for a frying pan
Does anyone have any tips to browning large quantities of food that will take too long to do in batches in a frying pan? For example meatballs, which I will brown before putting in the oven with a ...
- 145
3
votes
2
answers
8k
views
What is this distinctive smell in some dry cured sausage?
A lot of good dry cured sausage, especially styles of salami with mold on the casing, has a very specific smell. I'm not sure how to describe it, but in my mind it's somehow strongly associated with ...
3
votes
2
answers
2k
views
How to clean molten plastic from a pizza stone?
I have a pizza stone, which has molten plastic on it (it touched the edge of a plastic chopping board briefly, while hot). I cleaned as best as I could with water, but when I put it in the oven it ...
- 762
0
votes
2
answers
303
views
What are multi-stage pastry molds called?
Like many amateur pastry chefs I love watching Amaury Guichon.
There is a tool that he and other pastry chefs use very frequently that I'm completely unable to find. One clear example is his famous ...
- 762
11
votes
4
answers
113k
views
What's the difference between tamari and soy sauce?
If a recipe calls for tamari, can I use plain soy sauce instead? If using one for the other, what effect would it have on a recipe?
- 3,015
3
votes
2
answers
736
views
Is this white stuff in my lemonade bad?
I like to pre-mix Country Time brand pink lemonade and leave it in the fridge. I've noticed this white stuff accumulates at the bottom after a few days and goes away if I shake the container.
I used ...
- 113
20
votes
4
answers
17k
views
How can I reheat a roux-based (alfredo) sauce in the microwave without separation?
I made an alfredo sauce last night using a roux made with ghee instead of regular butter, since that's what I had on hand. The ingredients were: ghee, flour, heavy cream, garlic, pecorino romano, and ...
- 113
21
votes
4
answers
49k
views
What makes store brand mayo white?
So, I've finally accomplished making mayo. But it has a yellowish hue to it, obviously this is the case because of the egg yolks.
My question is this: Why is store mayo white? What makes it white?
...
- 762
0
votes
1
answer
149
views
What's this white matter in a sauerkraut jar?
I have just opened a jar of store-bought organic raw sauerkraut and I found this white matter on it that you can see in the picture. It doesn't look like regular mold, and it doesn't look like Kahm ...
CommunityBot
- 1
2
votes
1
answer
2k
views
Keto King Bread Rise Problem
I have scoured the net looking for answers but I can’t find any.
I’ve been making the Keto King bread and in my bread machine it just doesn’t rise much. It ALWAYS tastes great but doesn’t rise much.
...
4
votes
4
answers
190
views
What additional uses are there for a food dehydrator?
Recently browsing a certain online website I've discovered the cost of food dehydrators has fallen considerably since they first came to market. Realising that I may incur the wrath of my other half ...
- 46
2
votes
0
answers
36
views
Are gray marks on beef a sign that it's gone bad? [duplicate]
I just bought this piece of beef at the supermarket. Observe the gray-ish spots:
Do these mean that this meat has gone bad? I literally just got it from the supermarket.
- 351
0
votes
1
answer
55
views
Heat levels when reducing balsamic vinegar
I'm going to attempt reducing a balsamic vinegar into a syrup, and while most recipes I've found recommend bringing it to just a boil and then lowering the temperature, none of them ever specify what ...
- 23.8k
8
votes
3
answers
7k
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 ...
- 1
1
vote
3
answers
100
views
Freezing matjes herrings in oil
I bought some excellent Matjes herring in the supermarket but do not know how long it will be available. So I would like to buy a quantity and freeze it.
Will the product be good to eat after freezing ...
- 4,281
3
votes
2
answers
1k
views
Why do most (all?) recipes call for cooked rather than dry beans?
I'm thinking of recipes like chili, which have a "brothy" component to the finished recipe. One would hope that adding dry beans to an appropriate amount of liquid, loaded with aromatics and ...
- 4,281
2
votes
1
answer
151
views
How a liquid chamoy will affect proportions in ice cream making
I'm looking for a rule of thumb so I don't mess up the base custard. So for example, let's take this NYTimes recipe: https://cooking.nytimes.com/recipes/1016605-the-only-ice-cream-recipe-youll-ever-...
CommunityBot
- 1
1
vote
2
answers
85
views
Heat/Fire hazard with over the range convection oven?
I'm interested in getting a new combination convection/microwave oven that would fit over the range. There are wooden cabinets just above and around the space where I currently have a microwave. Would ...
- 722
3
votes
4
answers
6k
views
Removing oil bubbles from bolognese sauce
I am making bolognese for dinner tonight. In the past I have had trouble with oil in the sauce giving it a not very nice oily texture. I tried to limit the amount of oil I used, but I still have oil ...
9
votes
3
answers
23k
views
Is all lactose-free milk sweet?
I recently decided to try lactose-free milk to see if I might have a problem with lactose. I was happy to see Organic Valley has a lactose-free milk. I bought the 2% and it has a sweet taste to it. ...
- 1
1
vote
1
answer
162
views
Are my home canned dill pickles safe to eat?
I followed the instructions from my canning book in making the pickles approximately a year ago. I opened them today and could pull the lid off with my fingers. They had seal marks in the rubber ...
CommunityBot
- 1
8
votes
2
answers
5k
views
What are these brown lines in my apple?
Any ideas on what’s going on in this apple?
I cut into this apple and it had these small brown streaks. The apple itself was firm and looked good on the outside with no obvious spots or bruises. I ...
- 11
3
votes
4
answers
4k
views
Why does my invert sugar always crystallize?
I often use invert sugar as a humectant in confections. The problem is that it always crystallizes after a few days.
My recipe is fairly simple.
1 kg refined sugar
200 ml filtered water
1 g cream ...
- 1