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1 vote
2 answers
135 views

Is there an acceptable way of cooling red wine?

I've had several occasions by now when a red wine was clearly too warm on a hot day (a young wine with comparatively volatile bouquet and at room temperature that was way above the typically ...
1 vote
1 answer
18 views

Can I replace matzo meal with flour in a popover recipe?

My favorite popover recipe includes matzo meal, which is easy to find during Passover. I run it through a blender to make it fine before mixing it with the other ingredients. Can I substitute regular ...
4 votes
2 answers
2k views

are the larger snails in Hawaii edible?

We live in Hawaii and their are lots of larger (really big) land snails. I don't know if I can eat one but I was wondering if it can be eaten. If it can be eaten, how would it be best to prepare ...
3 votes
2 answers
28k views

Baking batter-covered chicken instead of frying?

Yesterday I made Sweet Chicken according to this recipe: ding! It was very good. However, I really don't like making and eating deep fried food, so I figured I should try oven-baking the chicken. But ...
0 votes
0 answers
24 views

How to make stronger drip brewed coffee [migrated]

If you ground enough beans for 4 cups of coffee but only brew one cup of coffee how much stronger will it be? My gut feel is the first initial pass of water will pull more coffee materials from the ...
1 vote
1 answer
163 views

Does bleaching or milling flour remove vitamins?

Does bleaching or milling flour remove vitamins? Is this why some flours are enriched, even non-bleached ones, with, e.g., "niacin, reduced iron, thiamine mononitrate (vitamin B1), riboflavin (...
1 vote
1 answer
70 views

Can I reuse marinade used to marinate tofu?

I already found lots of questions on this site with answers advising not to reuse marinade used to marinate meat. Which I understand, because meat poisoning is no laughing matter. But what about ...
0 votes
1 answer
50 views

Cook/chill/freeze soy mince

I cooked some chilled soy mince to use in a sauce - but I wanted to add it at the end, so I put it back in the refrigerator whilst the rest of the sauce cooked. A couple of hours later I was ready to ...
1 vote
1 answer
103 views

What do boiled tomato skins contribute?

Tomato skins are often removed because of their texture, but I've come across a few exceptions. Some dishes that involve boiling whole tomato, such as when cooking rice or making broth. This sidesteps ...
2 votes
0 answers
54 views

Hot holding brisket elote/cream corn

So we serve on our food truck a awesome brisket elote cup creamed corn with a Mayo/sour cream base. On the truck we smoke the corn put a dollop of the dressing in the bottom of the cup top that with ...
1 vote
1 answer
294 views

Blue spots in omelette?

My sister made me an omelette earlier, and when I dug into it I noticed several blue spots inside it, resembling mold or dye. It tasted perfectly fine, but just looked odd. She assured me that they ...
5 votes
3 answers
805 views

How to roll pasta thinly by hand

Last weekend, I made some fresh pasta without a pasta machine. I used a simple recipe of 200g AP flour, 2 large eggs, ~1 tbsp olive oil and a pinch of salt, kneading by hand then resting the dough (...
2 votes
2 answers
195 views

Why do falafels crack open when frying?

I've used the same recipe for years: soaked ground fava with enough chickpea flour to bind, sesame seeds, salt spice, baking soda. Using thawed frozen portions of the mix, sometimes I get little ...
13 votes
6 answers
107k 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'...
6 votes
5 answers
11k views

What's the minimum amount of oil for making popcorn?

My wife makes popcorn by adding the corn to a pan, then tilt the pan and add oil until the popcorn is just covered. This seems to be a lot of oil. Does anybody know how to make popcorn with less oil?
4 votes
0 answers
57 views

How does the speed of nigari addition to soy milk affect the resulting tofu?

When making tofu, nigari water (magnesium chloride) is added to soy milk to curdle it. In my personal experience, adding the nigari very slowly (over the course of tens of minutes) produces soft tofu ...
4 votes
2 answers
129 views

How to use mint & vanilla extracts when making ice cream?

I want to make frozen yogurt ice cream mixes using mint and vanilla extracts from the grocery store. The problem is, these extracts are made with an alcohol byproduct that is usually evaporated when ...
0 votes
0 answers
41 views

Can you steam eggs with other food? Is this healthy? [duplicate]

I cooked eggs on top of potatoes and I was wondering if this was a wrong thing to do. Edit: it isn't duplicate, it is about steaming not boiling.
3 votes
1 answer
83 views

Closest substitute for niçoise olives?

Many recipes with niçoise olives call for substituting with kalamata or even green olives. Which olive is actually closest in flavor for a salad niçoise? Niçoise not available locally nor on some ...
1 vote
1 answer
72 views

How to tell AP flour from self-rising flour? [duplicate]

I have a tupperware container of all-purpose flour, and another of self-rising flour. Sadly, I did not label them, and now I've forgotten which is which. Is there an easy way to tell them apart?
0 votes
0 answers
7 views

Can I grow and produce fruit from the 2 seeds from my naval oranges? [migrated]

Can the large 2 seeds I found in my naval orange be planted and reproduce? If not, what type in south Tx would I need to buy and would I need to buy 2 to pollinate?
2 votes
5 answers
17k views

How to make cake mix less sweet

I recently made a simple box cake, the one where you just add water and oil to the mix, but once I ate it I thought that it was way too sweet. I looked up how to temper this sweetness, but the best I ...
4 votes
1 answer
584 views

Applying seasoning to mushrooms

So I started baking pleurotous mushrooms recently; they're really yummy. The recipe proposes oil with garlic, salt, and pepper to be mixed and then spread on the mushrooms with a brush. However, this ...
1 vote
1 answer
341 views

Modifying Pressure Cooker Timing for Beans

According to the Ninja Foodi FD402 pressure cooker guide, one can make 2 pounds of dry beans using the following instructions: But, 2 pounds of beans is quite a lot. I am wondering, could I half or ...
1 vote
1 answer
113 views

What's the most effective way to remove fat from beef stew?

I use the following approach Beef stew meat (I think it's beef chuck) Soak in cold water for 20-120 min Pressure cook for 12 min Refrigerate Next day, hope to lift the solid fat out Sometimes the ...
0 votes
0 answers
70 views

Wood-Fired Pizza Ovens [closed]

I want to share with you guys that I have a pizza oven that I bought from IlFornino. In this wood-burning oven for two to three minutes. For my small business, I'm seeking another one. I've seen a ...
0 votes
0 answers
57 views

Canning Commercial salad dressings

My father's favorite salad dressing is only available through a large restaurant supply house. It can only be purchased in gallon containers, I fill up a couple of squeeze bottles for him and put them ...
3 votes
1 answer
174 views

Dot's pretzels seasoning

I made a batch of homemade Dots pretzels (pretzels with garlic salt, lemon pepper, cayenne pepper, etc.) They turned out to be too salty. My wife thinks that we can keep the same amount of seasonings ...
3 votes
1 answer
64 views

Best Practices for Cooking Rueditas?

Rueditas, or "little wheels" in Spanish, are a crunchy snack commonly available from street vendors and Mexican markets in California. In some cases they may be called "chicharrones&...
5 votes
5 answers
43k views

Thicker gelatin layer at the bottom of the dish

When I make Jell-O (fruit-flavored gelatin or jelly), I often get a patchy skin of "thicker" gelatin on the bottom of the dish. The color is the same, but the "skin" has less flavor and a much harder ...
3 votes
4 answers
2k views

Difference between French bread and Japanese bread

I have been living in Japan for 1 year now, but I cannot find French bread - baguette - in Tokyo like the one we have in France. Their bread is not crunchy nor crispy at all, and it's chewy, I kind of ...
4 votes
4 answers
8k views

How do I cook a steak well-done without it drying out?

My wife and I typically eat our steaks on the rarer side of medium rare. However, since she is pregnant she's not supposed to eat steak cooked to a temperature under 160 degrees. Is there a way to ...
6 votes
6 answers
123k views

What are those black fibers in my mango?

I was cutting up a mango, when I noticed some black threads inside. What are those? They are quite tough, brown-black, about an inch long (2.5 cm):
20 votes
5 answers
160k views

What kind of frosting doesn't need to be refrigerated?

I'm looking for a frosting I can leave on the counter (under a cover of some kind) for a few days. What kind of frosting (for a cake or cupcakes) would stand up to this? Ideally, I would like this to ...
0 votes
2 answers
38k views

Converting oven time and temp from convection to conventional

I watched a British recipe that instructed for it to be baked at 180 fan. I live in the states and use a conventional oven. What do I set it at. Also, would the baking time change?
-1 votes
3 answers
208 views

How much does a dL of flour weigh?

I have a baking recipe that uses metric volume measurements. I’d like to convert deciliters to weight. How much does a deciliter of flour weigh?
2 votes
2 answers
2k views

How to tell when a soursop is ripe

I purchased a soursop at the grocery store recently, because it sounded interesting and tasty. I tried to make a smoothie with it, but it tasted very bitter and the fruit was very hard and crispy. ...
17 votes
1 answer
21k views

How to pasteurize eggs in a sous vide machine (in the shell)

I have a Sous Vide Supreme machine and I like raw eggs (in the shell). I've made a few batches by simply boiling them at 134 oF for 2-4 hours, but I have 2 problems: Some of the eggs crack and most of ...
26 votes
3 answers
3k views

Does cooking food inside a pressure cooker and then leaving it locked preserve it similar to canning?

I have made some food in my pressure cooker and left it in room temperature for over a week. When I opened it, there was no mold. I threw it out because it might have still been bad, but this got me ...
2 votes
1 answer
4k views

Liquid glucose in marshmallows

What does liquid glucose do for a marshmallow? Has anyone replaced liquid glucose with golden syrup or any other syrup for that matter? What are the effects of using alternatives for marshmallows? ...
6 votes
4 answers
15k views

What can I do if I didn't process my salsa long enough?

I made salsa last week, and processed the jars (quarts) for 20 minutes (may have been 25, I forgot to note exactly when the water started to boil). I got my times mixed up for the salsa and some ...
0 votes
3 answers
3k views

What is the best way to add greens to an omelette?

I've started adding various greens (spinach and arugula) to my eggs and omelets. I've only tried a few ways: Add greens first to a hot pan with olive oil and butter. Add the eggs afterwards. Cook the ...
0 votes
1 answer
118 views

Worried about my potatoes and botulism

I made mash potatoes two nights ago and I left the pot that I made them in on top of the stove for two days before washing it. I’ve been sick and got around to it today. The majority of the potato had ...
2 votes
1 answer
311 views

Which gum/gums to use to get a gummy texture when using Agar agar powder

Trying to do a school project that needs me to make gummies from scratch in an innovative way. I decided to go with Agar agar for a vegan based gummy. Unfortunately, once I make the gummies the agar ...
2 votes
1 answer
188 views

How to get brown tops to my garlic knots

I've found some good recipes for garlic knots, but can't get them to have that restaurant style brown tops to them. The best I can do is get them slightly brown at the top if I cook them longer than ...
3 votes
1 answer
252 views

First time and small batch biryani

I've dreamt of making biryani for some time, but have always felt intimidated by the layers and spices I'd need to buy. Any ideas for a small pot version of biryani? My friend's dad makes it ...
26 votes
3 answers
13k 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 ...
-1 votes
1 answer
175 views

Why is asking for no white sauce on shawarma so controversial?

I've asked for no "white sauce" (I'm lactose intolerant) on shawarma multiple times at multiple different shawarma places, and the reaction every time is a variety of "What!? Are you ...
11 votes
6 answers
16k views

What can I substitute for soda pop in a sweet pork recipe?

I was looking up sweet pork recipes and every one of them call for Coke or Dr. Pepper. I avoid soda as much as possible because of questionable ingredients: specifically GMO corn syrup, sodium ...
7 votes
4 answers
11k views

How to stop Xanthan Gum from clumping?

Every so often, I make Irish Cream. The problem I have with it is that the cocoa and some of the cream split a bit in the bottle. It's still drinkable, and shaking the bottle fixes it, but I'd rather ...

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