All Questions
27,583
questions
2
votes
3
answers
5k
views
"Don't salt lentils while cooking": true or myth?
We've all heard the advice: don't add salt when cooking lentils, because they'll toughen or not become soft or variations on that theme. For example, on lentils.org:
Be sure to season with salt after ...
- 1
0
votes
1
answer
28
views
Do I need cake dowels for a two tier cake (two layers in each tier)
Does anyone have a reliable recipe for a two tiered cake. I have two 9 inch pans and two 6 inch pans. I'm not sure if you can just adapt any recipe for this as it adjust two layers in each tier?
Do I ...
- 81.6k
2
votes
4
answers
6k
views
How to cook orzo in oven?
A while ago I had an orzo dish in a restaurant, where the Orzo had been cooked in the oven together with vegetable stock, garlic, herbs, and cherry tomatoes. The waiter said that the trick is to put ...
- 9
16
votes
4
answers
7k
views
Why is there so much salt in cheese?
I want to reduce my salt intake for health reasons, especially from processed products such as cheese. I am aware is the crucial role that salt plays in the preservation of meat, it is not there just ...
- 9
5
votes
7
answers
38k
views
Can a loose leaf tea basket be used for steeping/brewing coffee?
Is it possible to brew a good cup of coffee by steeping freshly ground coffee in a tea basket? Would the time amount be the same as for a french press (4 minutes)? It seems like it would technically ...
- 1
1
vote
2
answers
736
views
Converting 3-2-1 cake to be baked in the oven
I made two containers of 3-2-1 cake and forgot about them. I'd like to make cakes out of them (or at least attempt to). Is it as simple as following the angel food cake recipe and baking in a 9X13 ...
CommunityBot
- 1
6
votes
3
answers
2k
views
Pressure canning at odd pressures
I recently acquired a Presto pressure canner model 01781 (23-Quart) which comes with a weight designed to regulate it to 15 lbs of pressure. I also purchased a variable weight regulator (part 50332) ...
3
votes
2
answers
475
views
Moose Drool Beer Bread in a Bottle OVER 10 YRS. OLD
I bought Moose Drool Beer Bread in a bottle which contains flour and yeast while vacationing up north in Sault Ste. Marie, Michigan over 10 yrs. ago. I never uncapped it and was just wondering if ...
- 1
2
votes
2
answers
218
views
How to bring cooked salmon to camping, to be consumed the following day?
I want to bake salmon and transport to camping to be eaten the following day. Any suggestions on how to keep it cool?
- 43
1
vote
2
answers
90
views
Does olive oil froth and foam at a lower temperature than other oils?
I'm deep-frying croquettes rolled in egg then in breadcrumbs.
Last time I did this I did it in vegetable oil, and had no problems and nothing unexpected happened.
This time I didn't have quite enough ...
- 43
3
votes
2
answers
1k
views
How do you make the vacuum seal on a glass jar?
The main problem when preserving jars is how you vacuum your jars.
I do not want to use a special jar for preserving aliments, nor special caps for the jar. I only have the normal ones, the ones you ...
- 5
7
votes
4
answers
9k
views
Liquid underneath clotted cream
TL;DR Why do I find liquid at the bottom of the pan when I make clotted cream?
I've read about clotted cream in books all my life, but it wasn't a thing where I grew up. I recently discovered this ...
- 1
1
vote
2
answers
659
views
Chocolate for topping didn't melt
Recipe for S'mores Bars called for melting milk chocolate chips on top of previously baked marshmallows (on top of graham cracker crust). Oven at 350F.
My chocolate didn't melt, and the bars don't ...
CommunityBot
- 1
2
votes
1
answer
111
views
Bucatini splits when cooking
Every time I try to cook bucatini pasta it splitting like spaghetti with just a few that stay intact. Water is at a full boil, starts off fine then it splits.tried it several ways and it always ends ...
- 77k
1
vote
1
answer
72
views
Asparagus in the fall
It's September 9th 2024 and I am working on a job in an asparagus field. Some of the asparagus they cut off to ground level and yet it's still growing spears. Can I break these spears off and eat them ...
- 77k
11
votes
5
answers
67k
views
How can you make gelatin at home?
I'm looking for something maybe from a really old recipe book, be it fish, chicken or beef. I've been searching all over and obviously most people's opinions are to buy store bought gelatin. That ...
- 157
1
vote
1
answer
131
views
Reduce alcohol content in homemade "brandy"
I'm making "brandy" with plums and vodka. I followed a recipe and am to the straining stage. Most of what I can smell and taste is the vodka. However, as I was letting the mixture strain ...
CommunityBot
- 1
5
votes
3
answers
10k
views
what made the juice/water of the beans turned black
I have 3 new pre-seasoned cast iron pots as gifts I cleaned as instructed before using. But when I tried simmering a nice pot of beans in one the broth turned really black. I had to throw away ...
- 131
0
votes
2
answers
695
views
Wendy's Spicy Chicken Sandwich
What year was the Wendy's Spicy Chicken Sandwich first made available for sale?
- 1
47
votes
12
answers
230k
views
Is it safe to eat smoked bacon without grilling?
The reason I ask this is due to the fact nothing on the bacon packaging indicates it can or cannot be eaten 'raw' and in general eating raw meat is a bad idea.
- 4,902
4
votes
2
answers
1k
views
Best approach to make lasagna fill pan
My biggest critic's (wife) only complaint with my lasagna is that she doesn't like that it stands in a tower in the pan.
This is because I use three noodles wide, and when they are put next to each ...
- 546
1
vote
0
answers
75
views
Is there locally produced bryndza in Britain?
I can order Slovak bryndza in Britain but I am curious if there is locally produced, as there are much sheep in Britain.
Where can I buy locally produced sheep cottage cheese in Britain?
- 111
0
votes
0
answers
50
views
Can cutting board oils dissolve water soluable wood glues?
When I built my carving board I didn't realize I need to use a water resistant wood glue. I used Titebond original which is water soluable. I was recently told that most oils used in carving boards ...
0
votes
1
answer
47k
views
Recipe calls for garlic powder and all I have is garlic salt
If so what is the proper amount to put in? It calls for 2 tablespoons of garlic powder but I got garlic salt. Anyone?
6
votes
1
answer
339
views
How can I prevent solid mix-ins from sinking or floating in my sous vide egg bites
Inspired by https://recipes.anovaculinary.com/recipe/sous-vide-egg-bites-bacon-gruyere I tried to make a variant of this recipe. My primary goal was to cook a single "log" of egg bites which ...
- 77.2k
7
votes
1
answer
2k
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
2
answers
634
views
Mold in walnuts
I usually soak and dry walnuts. It tastes much better. Unfortunately, last time, I found that it has developed mold. I soaked them for a night, I dried them for several hours at a very low temperature,...
2
votes
7
answers
2k
views
What can I make with corn flake that is no longer crispy?
I left the cornflake bag open for too long that it is not crispy anymore. Still taste good, but I wonder what can I do with it.
1
vote
1
answer
87
views
Should I reprocess my Grape Jam
I am worried about my jam being safe. I did not sterilize my jars before canning (I did wash and rinse). Can I reprocess the jam and sterilize the jars. It has been 3 days since I made the jam.
0
votes
0
answers
119
views
Is there a procedure for making young "hard" cheese?
I have recently got into making quite "hard" yogurt. When something goes slightly wrong and it separates a little much I strain it into a young soft crumbly cheese that tastes like ...
0
votes
1
answer
199
views
Pinkish stains on a rice pudding
I cooked was milk together with rice, sugar, and cinnamon for more than 50 minutes yesterday. It was stored in the fridge for a night. Today I found small and sparse pink spots (~3mm radius, one or ...
- 103
4
votes
1
answer
10k
views
Sourdough Starter Crust forming
I am creating a sourdough starter and read to use a "non-airtight" container and store in a warm location for the first 24 hours before beginning the feeding schedule. My issue is that 12 hours in my ...
4
votes
2
answers
774
views
Does the order of ingredients while cooking matter to an extent that it changes the overall taste of the food?
Let's say I am making a meat curry. In first case, I boiled the meat in water, added the pepper first, let it cook for a while, then added some chilli powder. In the second case, I added chilli first, ...
- 81.6k
12
votes
2
answers
9k
views
How to cook popcorn from frozen popcorn kernels?
I'm in a part of the tropics where weevils and other similar critters seem to get everywhere. Last time I bought popcorn kernels, they'd somehow got infested before I'd even opened the packet (the ...
- 944
6
votes
4
answers
106k
views
Nonalcoholic Substitute for Marsala Wine
For personal reasons I won't purchase alcohol or have it in my home, but I'm a bit of a foodie and love Chicken and Steak Marsala. I've found decent nonalcoholic substitutes for dry and sweet white ...
9
votes
5
answers
2k
views
How to prevent my frozen dessert from going solid?
I’m working for a kitchen in a hospital and I got the go-ahead from my boss to work on a recipe for a dessert we could sell out front to customers. It’s super simple, just lime juice, maple syrup, and ...
1
vote
0
answers
73
views
How to conserve texture of frozen pre-cut fresh fruit?
Does anyone have experience freezing pre-cut fresh fruit for presentation?
Some time ago I had the opportunity to work with an Irinox ultra-freezer and, although I have never personally tested it, I ...
2
votes
1
answer
234
views
Are there any other millets similar to little millet in taste?
I have seen several types of millets in few ethnic stores in Texas. Few of the names are Proso Millet, Barnyard Millet, Kodo Millet, Pearl Millet, Finger Millet, Little Millet. I tried Little Millet ...
CommunityBot
- 1
13
votes
6
answers
18k
views
What chemical processes occur in tea that spoil it after some time?
What happens to the brewed hot tea when it is left in a cup for some time (up to several hours), that spoils the taste of the drink and change its color? What chemical processes lead to such unwanted ...
- 1
3
votes
1
answer
720
views
Reheating beans makes them mushy and unpeeled
I usually cook a large portion of beans and store them in the fridge.
The problem is that when I reheat them they become mushy and the shell starts to peel off.
I usually reheat them by putting them ...
- 77.2k
6
votes
9
answers
70k
views
My sauerkraut has mold covering the surface, is it ok?
I had a batch of sauerkraut fermenting in the basement. During the fermentation I had to leave for over a week and left my roommates with the basic instructions to check it a couple times and skim ...
1
vote
1
answer
103
views
Yeastless Rusk in breading for deep frying
I recently bought a load of yeastless rusk for sausagemaking purposes (if you're unsure what yeastless rusk is, I purchased it here, where you can see a photo and brief description). It came in a much ...
CommunityBot
- 1
3
votes
2
answers
1k
views
Whipped Cream Separates While Piping
When I pipe my cake for decorating, some have a complex design so I take at least an hour. But after a while, the whipped cream started separating in the bag. Is this because of the warmth of my hands?...
1
vote
0
answers
72
views
How to I prevent my sugar coating from melting on gummy worms
Recipe:
180 Grams of fresh fruit blended
2 Tbsp of Honey
2 Tbsp of Lemon Juice
2 Packs of unflavored
2 gelatin packs (14g total)
Put gelatin powder in lemon juice mix and set for 5 minutes.
Combine ...
- 2,135
6
votes
5
answers
70k
views
Is it bad to boil milk?
In another question, I asked about pasteurization of raw milk at home. I got some interesting comments (of course, I further searched on the internet) that some people prefer not to pasteurize raw ...
3
votes
1
answer
234
views
Thai restaurant serves a sweet red pepper condiment - what is it called?
A Thai restaurant in Los Angeles I frequent serves red peppers on many of their dishes. They are mild to medium spicy, very sweet, and likely pickled. Does this condiment have a name?
I'm going to ask ...
13
votes
4
answers
5k
views
Are there advantages to an unlined copper jam pan?
What are the advantages (if any) for unlined copper jam pans?
Apologies for this long question, but I've spent a lot of time searching for an answer to this and so far have not found any satisfactory ...
- 1
8
votes
3
answers
3k
views
Can I ferment black garlic intermittently?
Following this black garlic tutorial and in reference to this SA question, I would like to try making myself black garlic, and to try fermenting the garlic to different time to test out difference in ...
0
votes
1
answer
80
views
Can you/Would it be a good idea to fry with fat pieces instead of tallow?
Im currently frying with a lot of tallow but it is on the expensive side. I have seen fat cubes for a lot cheaper.
This got me thinking why don’t I just fry some fat cubes in a little bit of fat, the ...
- 140k
0
votes
0
answers
46
views
How much tallow will I get?
I’m wanting to make my own beef tallow, lamb fat or chicken fat.
Want the process to be as easy and productive as possible.
I would imagine certain cuts of fat are better to make tallow from.
Can you ...
- 3,997