All Questions
27,087
questions
4
votes
4
answers
118
views
How can I alter this brownie recipe to make it chewier and more moist?
I started with the original recipe on the back of the All Bran box:
2/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup cocoa powder
2 eggs
1 cup sugar
1/2 cup Kellogg's® All-Bran® Buds cereal
1 ...
- 80k
1
vote
0
answers
11
views
How can I remove the oil from my homemade nut milk?
I am trying to use a homemade nut milk (made from blending nuts and water then squeezing through a cheesecloth) as the liquid base for makgeolli (a fermented rice wine). I do not want to the nut oils ...
- 11
1
vote
1
answer
89
views
Nutella nougat very oily
I’m making a Nutella-based nougat and noticed that it’s very oily. Does anyone have any ideas as to why and how to mitigate this?
Thank you!
CommunityBot
- 1
2
votes
1
answer
2k
views
Can non expired yeast go bad?
so I was trying to make cinnamon rolls about a month ago and used the active dry yeast exp 9/21 that was in my fridge. And it was proofing. Then I bought another one which exp date was 10/21. I'm ...
- 1
1
vote
1
answer
50
views
Why does a “caramelising” stew dish cook so dramatically different in two different pots?
I have a pork rib dish that is essentially pork in water with sugar and fish sauce. The water evaporates and the pork eventually cooks coated in a sweet-savoury sauce. The dish is finished when most ...
- 15.8k
0
votes
1
answer
67
views
Cooking steak......safe or not?
Is this safe.....or not safe?
I was cooking steaks in a pan for a few friends. I plate one for my friend Leo and drop it in front of him at the table. Approximately 10-15 minutes later he brings it ...
- 15.8k
2
votes
0
answers
73
views
Can Yudane method be used when making cookie dough?
Can Yudane method be used to make cookies more chewy and moist? Assuming the cookie dough is a recipe that is made with some amount of milk and other enrichments like egg yolk, butter etc.
EDIT: I'm ...
- 431
7
votes
1
answer
526
views
Yield of construction gingerbread
I'm making a custom gingerbread house this year. I've just finished a cardboard template so can work out the surface area. And I'm aiming for 4mm thick, so I know my target volume. But I can't find ...
- 58.6k
3
votes
3
answers
2k
views
How do I render large quantities of fat?
Suppose I have many pounds of fat to render. (Sometimes people have 100 pounds!) How can I do this efficiently?
Should I use a pot on the stove, a slow cooker, or the oven? How many pounds should I ...
- 11
2
votes
1
answer
54
views
vegan meringue substitute without aquafaba for cake
I'm trying to make a cake that requires a meringue mixed into the cake, but without the egg. Unfortunately I'm allergic to chickpeas, so I can't use the standard aquafaba substitute. I usually ...
- 61.4k
1
vote
1
answer
109
views
Which of these has less impact on the structure of bread dough - wheat bran or oat bran?
I wanted to switch to some type of bran in my white bread because my first attempt I tried adding oat flour (3 oz of the total 16oz flour), but it came out a bit heavy and chewy and didn't rise much ...
- 431
3
votes
1
answer
209
views
Emulsifying starchy vegetables
What is the general process of emulsification of starchy vegetables, pumpkin and squash in particular, into shiny and oily pasta sauces?
My first attempt was:
Pressure-cook the flesh (until soft ...
- 61.4k
0
votes
0
answers
66
views
Black inside of egg shell
After cracking an egg open, I saw that the inside of the shell is grey/black. It looks like it has been burned. Is this mold?
5
votes
2
answers
10k
views
What to do with soft chicken bones after making bone broth?
I have chicken bones after being boiled down to mush.
Can they be crushed? Then what can I use them for?
- 136k
0
votes
1
answer
69
views
Safety of letting cooked food go cold [duplicate]
How safe is it eat cooked food, which is served hot, after it’s been sat at room temperature for, say, up to an hour? (Usually uncovered, unless there are any obvious insects flying around.)
Does the ...
- 15.8k
6
votes
2
answers
307
views
How to store garlic in hot and humid tropical climate?
I live on a tropical island where it is almost 100% humidity year round and average daily temperature is something like 32 degrees celsius (89 fahrenheit) with nighttime temperatures seldom going ...
- 11
5
votes
1
answer
4k
views
What would cause maple syrup bottles to bulge?
This year a lot of our maple syrup bulged out the bottles and almost blew the tops off when loosened. There were particles found in the syrup. What is going on??
0
votes
2
answers
172
views
Spreading out super thin pan cake batter
I am using store bought pan cake mix to make pancakes, and one problem I have is that the batter is super thin after prepping. This makes it difficult to pour it onto the skillet when cooking. When I ...
3
votes
1
answer
310
views
Coffee in mug making buzzing noise
My mug of coffee this morning was buzzing with a sound like electric interference, sounded like something straight out of Twin Peaks. Went on for 15 minutes. Normal black coffee, 190F in a ceramic ...
- 31
0
votes
1
answer
82
views
Room temp batter for cheese cake?
Does the cheese cake batter have to be at room temp before cooking? I’m using batter I saved in the fridge and just didn’t want cracks if I put it in before it was room temp.
- 61.4k
14
votes
2
answers
3k
views
Cocoa vs cacao pâte vs 100% dark chocolate
Background
I've been reading Pierre Hermé's Macaron cookbook, and his recipe for bitter chocolate macarons calls for "cacao pâte (or dark chocolate 100% cocoa)". I (naiively) thought that ...
6
votes
1
answer
157
views
Cassava dry and chalky -- what did I do wrong?
I bought cassava for the first time. Chopped into about 1-inch pieces, boiled for an hour in salted water then roasted for half an hour on 350F.
It came out like pieces of chalk. So dry and firm ...
- 55
2
votes
1
answer
1k
views
Flourless cake didn't set
I made a cake with butter, eggs, caster sugar and 70% chocolate today. The cooking directions suggest 30 minutes in the oven in a bain marie. I followed the instructions to a tee (as I have done in ...
- 1
7
votes
2
answers
3k
views
What does it mean for a liquid to "crack"?
I'm looking at a recipe for condensed milk, and a couple of the steps say the following:
Do not stir once the mix starts to simmer otherwise it can crack and crystalize.
if there are sugary bits ...
1
vote
0
answers
216
views
How to make coconut oil taste better?
I am starting oil pulling but I can not tolerate the taste in the morning. I’m already not a huge coconut taste person. What can I add to it to make it taste better?
- 1
4
votes
1
answer
765
views
What is the main additive that makes spices stick to potato chips?
While experimenting with homemade potato chips, I found a lot of recipes that suggest using lime or oil as a coating for applying spices. But I noticed that many supermarket chips seem to have a ...
CommunityBot
- 1
0
votes
0
answers
115
views
Health Benefits of Himalayan Pink Salt vs. Table Salt? [closed]
What are the health benefits of Himalayan pink salt? Is it any different from regular table salt?
- 244
14
votes
14
answers
8k
views
What can I use in lieu of bacon in boeuf bourguignon and coq au vin?
Boeuf bourguignon, coq au vin, even many pot roast chicken recipes call for a few slices of bacon.
A dietician nicely approved of everything in my diet, with the exception of the bacon (fried nitrates ...
- 695
0
votes
3
answers
2k
views
How can I make oatmeal cookies softer/more chewy?
I am using the vanishing oatmeal cookie recipe on the container of Quaker oatmeal. I do not like the way the cookies turn out. I am looking for a more chewy or softer cookie. It calls for two eggs - ...
1
vote
2
answers
132
views
Butternut, spaghetti, or acorn squash, which is the best substitute for pumpkin in pumpkin pie?
I want to try making a pumpkin pie for Christmas (hopefully third time's the charm) but I might not find a pumpkin before then, so I might use a squash instead. Which squash is best for pie out of ...
- 58.6k
0
votes
1
answer
265
views
After the first 30 minutes of water thawing my 20 pound turkey, I discovered water had leaked into the wrapper. What can I do to save it?
I had my 20 pound turkey defrosting for two days in the refrigerator and just began the cold water thaw. After 30 minutes I came back to change out the water and discovered water had leaked into the ...
- 73.8k
1
vote
2
answers
384
views
Why are Zucchini's refrigerated, but not acorn and spaghetti squash?
I stock food and follow this procedure, but can see that these are not only the same family - the gourd family, but also the same species.
Both have a hard outer shell. Why does one ( Zucchini ) ...
- 9
4
votes
3
answers
1k
views
What are food additives that help popsicles/shaved ice melt slower?
What are food additives that help popsicles/shaved ice melt slower?
Simple popsicle ingredients: water, sugar, flavoring
I used agar agar and gelatin before, but don’t want to: The texture is not the ...
CommunityBot
- 1
1
vote
2
answers
1k
views
Adding raw chicken to a meal that is being reheated
So, a friend of mine told me they frequently add raw chicken to their (already cooked) leftovers when reheating (in a pan) to top them up. Though they stress that the chicken is completely cooked by ...
- 1
7
votes
3
answers
3k
views
Is it true that a roasting pan shields the bottom of a turkey from heat in a conventional oven?
I saw some comments from people who said it's not a good idea to roast a turkey in a pan with deep sides, because the sides will block air flow from reaching the bottom of the turkey, resulting in ...
- 80k
0
votes
1
answer
83
views
Extending shelf life of canned tomatoes [duplicate]
A, If I had canned diced tomatoes in store bought tins that had expiration date approaching, could I open them and re-can them in glass jars in a pressure canner?
B, or should I make sauce first out ...
- 2,288
0
votes
0
answers
47
views
Snowball cookie pie crust recipe [closed]
My boyfriend would do anything if I can come up with a snowball cookie pie crust recipe for apple pie. I’m a fabulous Baker and cook. I just need some guidance.
7
votes
1
answer
60k
views
Calories in (cooked) pasta
I bought a 500g pack of Tesco penne pasta recently – https://www.tesco.com/groceries/en-GB/products/254878482
As you can see on the website, it states that 100g of the pasta contains around 176 ...
- 103
1
vote
1
answer
72
views
Canning question [duplicate]
I was canning chicken enchilada soup in the pressure canner at 10 pounds of pressure. I walked out of the room and went to the restroom and when I came back it was down to 8 pounds of pressure. It ...
- 241
10
votes
3
answers
3k
views
How do they get double cream to have a higher fat content than heavy cream?
I have always wondered how farmers in Britain make it so their cows produce cream with 48% butterfat whereas farmers in the USA only get their cows to produce cream with 36% butterfat. What is done ...
- 105
18
votes
4
answers
6k
views
Other ‘hot’ spices?
The restaurant assured me that there was no “chilli” in the food, but it was still too hot for me. What other spices, etc. can cause the heat effect in the mouth?
It was a Sri Lankan restaurant, very ...
- 105
3
votes
2
answers
19k
views
What are the swirling attachments for on mixers?
I have a hand held mixer similar to the one here,
The egg beaters are straight forward, but what do people typically use the swirling attachments for? Do they put less air into the mixture??
- 1
1
vote
1
answer
82
views
Oat yogurt is lacking the right creamy structure
I've been on a journey of trying to develop a recipe for home made oat yoghurt.
my current recipe is as follows:
blend 80g rolled oats with 400g water
heat to 80c and add N1 amylase
let it rest for ...
- 136k
1
vote
3
answers
22k
views
Create a water + baking soda solution?
I was wondering if there is a way I can mix the two and put it in a spray bottle? I would like to use water + baking soda in some cases to spray a little rather than have large amounts. Is it possible?...
- 1
1
vote
2
answers
150
views
How to best fry burger patties/ cutlets?
I have a long standing question: If I prepare burger patties or similar cutlets and I follow the 10 min 70°C rule (which obviously is motivated by hygienic reasons) then the patties inevitable become ...
- 1,018
6
votes
2
answers
454
views
Preserving sweetness during baking without sugar
noob here (both to this site and to cooking in general!). For health reasons I can't really do sugar, and the low-carb thing has saved my life (literally). I am trying to do more low-carb baking at ...
- 21
9
votes
7
answers
13k
views
What are the most effective wheat flour substitutes?
While not something I'm overly dogmatic about I try to keep my carbohydrate intake relatively low, especially during the day so as to not become tired.
I've found that in some recipes, particularly ...
- 21
-2
votes
2
answers
610
views
How to infuse starch into potato?
So, I dont have Russet potatoes, which seem to be the holy grail for making potato chips. However, I noticed that they are chosen for their high quantity of starch (and form), so i want way to infuse ...
- 29.7k
8
votes
3
answers
34k
views
Avoiding clumps in cacio e pepe?
I've been trying to make a very basic three-ingredient cacio e pepe over the last few days and have found it difficult to create a smooth, creamy sauce.
I'm using only two cups of microplane-grated ...
- 21
-1
votes
0
answers
69
views
Cooking time for Italian spaghetti sauce [closed]
There is no need to cook spaghetti sauce longer at most 10 minutes otherwise your using inferior tomatoes with high acidity and not pomodoro san marzano DOP tomatoes my families are from Naples and ...
