All Questions

Filter by
Sorted by
Tagged with
15 votes
10 answers
37k views

Why does cheese sometimes slide off my pizza and how can I prevent it?

I eat pizza constantly and have noticed that one of the most annoying pizza properties is cheese sliding. You take a bite and all the cheese is dragged off and often swings down and burns your chin ...
4 votes
1 answer
134 views

Unable to understand the second rise

Novice here,not able to understand why second rises are neccessary. Some says that second proof can make the bubbles distribute more evenly but ,say,if I knead the dough properly and it has a nice ...
1 vote
2 answers
454 views

Is Moulin Rouge Ground Cinnamon the Cassia or Ceylon type?

I bought this big container of cinnamon a few months ago and I can't find any info as to the type of cinnamon it is: Cassia or Ceylon. Can anyone identify the type of cinnamon here? https://www.amazon....
6 votes
1 answer
4k views

Is MAPP gas safe for searing meat and Creme Brulee etc?

I'm looking to purchase a bigger gas torch that will double as a Sous-vide meat-searer and to finish off Creme Brulee as my small kitchen torch is just not up to the task. Rather than regular propane ...
0 votes
0 answers
54 views

Is MAPP Substitute gas safe for searing meat and Creme Brulee etc? [duplicate]

following these discussions: Is MAPP gas safe for searing meat and Creme Brulee etc? and Blowtorch - hardware store vs kitchen store. Is there a difference? I was wondering if the new MAPP gas ...
8 votes
1 answer
127k views

Why did my roast beef turn out chewy and not tender? Where did I go wrong?

I recently made an Oven Round Roast in the oven and I followed directions quite well. I would really like to know where I went wrong. The roast was 1.4kg and relatively round in shape, it was also ...
6 votes
4 answers
610 views

Why my pizza dough turned out so filling and heavy on the stomach?

This is the recipe: 1 kg pizza flour 680 gr water 4 teaspoons dry yeast 12 tablespoons olive oil (and even more for handling the sticky dough) 2 tablespoons salt & 2 teaspoons sugar kneaded for ...
0 votes
1 answer
62 views

How much dried woodruff in vinegar?

Finding potted woodruff plants at the supermarket I took one, dried the sprigs for a few days, and put the leaves in vinegar to steep for 1-2 weeks in the fridge. The strained result would go over ...
12 votes
8 answers
7k views

Suggestions for easy peanut butter clean-up

I have a family member who sometimes likes to eat peanut butter by itself -- no bread, crackers, etc. For sanitary reasons, we do discourage eating directly from the jar, but that poses a quandary in ...
3 votes
5 answers
9k views

Oat Flour for pasta not rolling well?

I experimented by substituting all purpose flour with oat flour that I ground up myself from organic oatmeal for pasta intended for ravioli. I used roughly 3 cups of oat flour : 4 eggs ratio, ...
1 vote
1 answer
101 views

Does microwaving/grilling tomatoes leave them a bit raw/undercooked?

Having microwaved potatoes and carrots for some minutes the end product still seems a bit raw/undercooked compared to boiling, frying, roasting. Since tomatoes tend to be a lot softer and start ...
3 votes
10 answers
12k views

How can I make my ice cream soft as it is too hard to carve straight from the fridge?

I have made my recipe with many changes and the most successful effort was the addition of a Instant Pudding mix. All others were much too hard to carve and serious effort was needed to just get the ...
9 votes
6 answers
2k views

Chilis that taste like habanero

I like the fruity taste of habanero a lot (the red ones if that matters). But I usually get stomach pains after eating them (not that it stops me). Are there any chilis that taste similar to habanero ...
7 votes
1 answer
141 views

Can you deep fry soaked but uncooked whole chickpeas or are there safety or other issues that makes this a bad idea?

I make falafels the traditional way, grind up soaked but uncooked chickpeas/fava, add minced onion, garlic, etc. and then form and fry. All the recipes I've found for crispy fried chickpeas start with ...
6 votes
1 answer
134 views

When an induction hob offers a temperature control mode, what (and how) is it measuring?

I've recently bought a single-ring induction hob (portable cooktop).* I rather like it, but I noticed that, in common with many induction hobs, it has both power levels and a temperature control mode....
4 votes
1 answer
661 views

Is there any significance to great northern beans being wrinkled before soaking?

To make a long story short most articles I read about this talk about wrinkled beans after soaking not before soaking. I also had an issue cooking them and tossed them out but that could have been a ...
0 votes
1 answer
124 views

How long are standard sticks of butter in the USA?

There are two standard lengths of butter (meaning the sticks that say they are about 0.5 cups each). According to a websearch of mine, the shorter one is said to be popular on the west coast of the ...
1 vote
1 answer
66 views

Rice milk + hojicha - why did it curdle?

I'm trying to make "hojichata" (hojicha + horchata) with the intent of serving it over ice. My thought was to either: Cold-brew the hojicha/cinnamon in the rice milk, then add sugar and ...
12 votes
6 answers
8k views

Making Mayo by hand , using whisk , emulsion breaks down

I'm trying to make homemade mayonaise and it's not really working out well. I got a glass bowl that's fairly deep and use the following ingredients: * 1 egg yolk* * 1/2 teaspoon salt (not kosher) * ...
5 votes
3 answers
671 views

Cooking vs Soaking Lentils for Falafel

So most traditional falafel recipes call for "soaked chickpeas", and particularly warn against using the canned version. I've been experimenting with making falafel out of lentils (mostly ...
1 vote
0 answers
50 views

How to fry mashed ginger and garlic? [duplicate]

I am trying to cook some Indian food and the recipes call for frying mashed garlic and ginger. I find that they turn bitter quite quickly if over-fried. What is the proper way to do that? a quick fry ...
2 votes
3 answers
3k views

What can I do about my silicone spatulas' terrible taste?

I use silicone spatulas for a lot of things. They're especially nice for scrambled eggs in a nonstick skillet. However, over the years, they've taken on a really nasty soapy taste. Now my eggs ...
2 votes
0 answers
45 views

when making fudge with Clover Condensed milk, how do I stop foaming?

I make fudge without any problems when using Nestle condensed milk, but when using Clover condensed milk, the mixture foams excessively and takes 15 minutes longer to reach the desired temperature, ...
1 vote
0 answers
74 views

Examples of food-safe bases which can be used in large amounts and do not contain metal counterions? [closed]

I'm a chemist by trade, and there is an asymmetry in food pH adjustment which has always bothered me. There are dozens of food-safe acids which can be used on large scales (10-100+ grams daily) with ...
2 votes
4 answers
393 views

Flavored liquid butter

A local Chinese restaurant has a Mongolian bar where they cook the food you choose in flavored sauces of your choice. I enjoy the butter garlic sauce. It is liquid & looks like oil, and is stored ...
0 votes
2 answers
123 views

Will toasting sprouted bread destroy harmful bacteria like e-coli?

I like to eat sprouted bread but became concerned after reading that sprouts are more likely to harbor bacteria like e-coli and the such. The bread comes in frozen loafs and I always keep it in the ...
2 votes
2 answers
110 views

What is the purpose of the pipe inside the double jar juice dispenser?

Here is the picture: What is the purpose of the pipe inside the double jar juice dispenser?
13 votes
3 answers
4k views

Help! I poured the syrup over my Baklava before I baked it. Is it ruined?

I accidentally poured the syrup over my Baklava before I baked it. Did I ruin it? Is there anything I can do to salvage it?
19 votes
3 answers
3k views

How can I determine whether a food or ingredient is "ultraprocessed"?

I often read articles talking about the risks of "ultraprocessed" food. Here is an example article from NPR. On the one hand, there are foods which are obviously not ultraprocessed: plain ...
21 votes
4 answers
10k views

Can something have more sugar per 100g than the percentage of sugar that's in it?

If this is the wrong place to ask this, please direct me to the correct place. I am a big fan of cereal, and I like to eat a fair amount, but don't like to have too much sugar. I recently started ...
9 votes
1 answer
2k views

What’s the sulfur in the Thuringia potatoe dumplings for?

When making Thuringian potato dumplings, an integral part in the process is the so-called “Schwefeln”: Sulfur that comes on threads is burnt inside the closed pot of potatoes. Native Thuringians, if ...
15 votes
9 answers
124k views

Any way to soften gummy candy?

Sometimes when I buy (cheap) gummy candy, it's a little too hard to enjoy. Is there a way to soften them? Preferably something that lasts, as opposed to perhaps heating them and eating them while they'...
3 votes
1 answer
78 views

What's a good substitute for asari clams?

I'm Indonesian, and asari clams are really expensive here. What other clams can I use to substitute that?
4 votes
6 answers
8k views

What to do with dehydrated potatoes tainted black?

I had many potatoes I wanted to preserve for a long time. Usually the potatoes I keep in my kitchen get rotten after a month or two (and I don't have a cellar to keep them cool), I decided to ...
2 votes
1 answer
877 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 ...
3 votes
0 answers
121 views

Are bare screw-heads on air-fryer food-safe?

I just bought my first air-fryer - it appears to be a reputable brand, perhaps on the cheaper end. The Teflon-coated "basket" (bowl) is attached to the plastic handle by a number of screws. ...
6 votes
13 answers
18k views

Masking the grass flavor of green tea

I would like to start drinking green tea regularly. Unfortunately I am much more of a coffee drinker than a tea drinker. On top of my general apathy towards tea I happen to think that green tea in ...
4 votes
2 answers
135 views

Induction hob not working when oven is on

I have an induction hob, which is over an oven (both around 10 years old). Recently I have had a problem, whereby if I have the oven on for a while at the same time as the hob, the hob cuts out. It ...
1 vote
0 answers
71 views

What is the required salinity for sauerkraut [duplicate]

I was thinking of making my own sauerkraut lately, so I have been watching some YouTube videos on the topic. What stuck me as weird was that all videos gave an estimation on the amount of salt (in ...
2 votes
1 answer
167 views

How to make a nutella chocolate sauce that stays liquid at room temperature?

I am planning to startup a waffle store, for that I have bought a 750g jar of nutella. I also need to melt a chocolate bar. Now I am willing to make the nutella and chocolate bar less dense or liquify ...
0 votes
1 answer
131 views

How to turn cookie recipe into brownie recipe?

What alterations should I make to my favorite cookie recipe (red velvet w/cream cheese chips) to turn it into a chewy gooey red velvet brownie w/cheese cake filling recipe?
0 votes
1 answer
166 views

Tough chuck steak in slow cooker

Recipe 2.5kg chuck steak 8-10 hours on low. Used 900g cooked for 8 hours. Meat was very tough, should cooking time have beeb reduced? No problem with chuck steak before but first time in small slow ...
7 votes
3 answers
2k views

Is there an easy way to store yogurt and have it maintain its consistency?

I have recently got into making low fat, high protein and low effort yogurt. My procedure uses a single 4 pint dish for the whole process, starting with "cooking" the milk in the microwave, ...
7 votes
6 answers
3k views

How (or is there) a way to make my rice more fluffy than sticky? Given my current approach

FWIW Here is how I cook white rice (generally short grain, usually Hokkaido rice FWIW). clean/rinse the (already generally clean) pot (just a stainless steel pot) with my hands a very very lot under ...
1 vote
0 answers
70 views

How to Preventing Cracks in Mutton Seekh Kebabs in tandoor

My mutton seekh kebabs were cracking in the tandoor. How much fat should I use in the seekh mixture? I Googled it and they say 20 to 30 percent fat. I think that amount of fat is high for seekh kebabs....
3 votes
2 answers
203 views

Are my dumplings properly cooked?

Recently I've been experimenting with homemade flour (or mostly-flour) dumplings. The recipes I've found all call for baking powder, but that's expensive and I don't keep it on hand, so I've been ...
1 vote
2 answers
130 views

how to get fish smell out of cast iron skillet

When I cook fish fillets in my cast iron griddle skillet, the skillet smells like fish even after I clean it. Is there a way to get that fish smell out? I clean the skillet by first putting water in ...
2 votes
0 answers
412 views

How long can flour dough sit on counter?

I'm making flour tortillas with all purpose flour, butter, water, and baking powder. How long can the dough sit on counter?
27 votes
5 answers
25k views

Can I deep fry food in butter instead of vegetable oil?

I was wondering if it is possible to deep fry food that would normally be fried in vegetable oil in butter or lard instead? Will the result be different?
1 vote
2 answers
411 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 ...

15 30 50 per page
1
2 3 4 5
549