All Questions
25,783
questions
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 ...
- 825
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 ...
- 325
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 ...
- 1
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 (...
- 708
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 ...
- 5,248
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 ...
- 5,248
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 ...
- 3,812
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 ...
- 21
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 ...
CommunityBot
- 1
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 ...
- 4,609
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 ...
- 16.2k
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.
- 1
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 ...
- 46.4k
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?
- 288
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 ...
- 1
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 ...
- 20.7k
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 ...
- 19.4k
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 ...
- 561
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&...
- 46.4k
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 ...
- 133
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 ...
- 11
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):
- 7,052
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 ...
- 7,052
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?
- 7,052
-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?
- 7,052
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. ...
- 7,052
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 ...
- 7,052
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 ...
- 7,052
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 ...
- 1
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 ...
- 1
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 ...
- 2,935
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 ...
CommunityBot
- 1
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 ...
- 75.5k
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
-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 ...
- 7,328
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 ...
- 1
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 ...
- 4,609