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7 views

Common and worst hassles/issues when cooking - Community Interview [closed]

I was wondering what are some of the things that you may find troublesome or annoying when you cook, do meal prep, or planning a meal? For me sometimes may be having recipes written all over the place ...
1
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0answers
13 views

How can I tell if the green stuff under the skin of a typical baked potato is harmless chlorophyll or the toxin solanine?

Beats me. Most baked potatoes I get at the store have green under the skin and it extends about 3 millimeters into the potato. I read solanine is bitter but potatoes always taste a little bitter at ...
3
votes
1answer
36 views

What are the names and purposes of these six kitchen knives?

My longtime neighbor had this collection of six GONON-GIRONDE high-carbon steel knives that she inherited from her mother. I thought that they were incredible, and must be wonderful to use. Sadly she ...
-1
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1answer
39 views

Why is my gas oven tripping the circuit breaker? [closed]

My gas oven is 5 years old. The circuit breaker is brand new. The problem has been happening on and off for the last month.
2
votes
1answer
50 views

Why won't my whipped cream (with extras) stiffen up?

I wanted to spice up my whip cream so I used this recipe: 1 c. heavy cream, chilled 1/2 c. Packed light brown sugar 1/8 t salt 1/2 c. sour cream 2 t. bourbon I chilled the mixing bowl, mixed the ...
0
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2answers
42 views

Can an ordinary meat thermometer with a cable probe accurately measure oven temperature?

As above really, or is a specific air temperature probe really needed?
0
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0answers
27 views

What’s the most gourmet book on microwave recipes and cooking ever written? [closed]

What’s the most culinarily advanced book ever written about recipes focusing on using the microwave to cook things?
0
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2answers
73 views

How to make a keto-vegan pancake or cake based on almond flour?

My partner is keto for health reasons, and I am vegan for moral reasons. We both want to eat the same meal, and not have me spend yet another hour and a half in the kitchen. But it is near impossible ...
1
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0answers
46 views

Should the "Convection Roast" setting be used for a prime rib roast?

Looking to cook a Prime Rib Roast in my new convection oven. I understand that the "Convection Roast" setting alternates between the convection heating element and the broiler, and is ...
3
votes
1answer
598 views

Freezing blue cheese

I've been told you can freeze blue cheese. I would like to freeze some for Christmas Day, in one month's time. What would be the best way to prepare/wrap it and then thaw it to best preserve its ...
10
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6answers
2k views

I’m doubling lemon juice in a no-bake pie recipe to make it extra sour. What can I add to make it less goopy?

Every year my partner makes a lemon pie, and every year her guests want it to be more sour than the last. Last year we put in way more lemon juice than the recipe called for, but it came out a goopy ...
1
vote
1answer
55 views

Best way to preserve guanciale (or other cured meats) in the fridge

I have a 1.2 KG piece of guanciale currently still vacuum sealed. It will take a few months to eat so, once opened, what should it be wrapped it in to maximize it's lifespan in the fridge? Are the ...
1
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1answer
78 views

Mushroom mousse(-ish) that takes well moderate heat

I am trying to come up with some kind of mousse, based on mushrooms, to be put on top of slices of potatoes just out of the deep-fryer. One of the main difficulties I'm facing is that my attempts tend ...
0
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1answer
87 views

Is there any gourmet rice cooking method where you don’t rinse the rice?

I’m curious if there’s any culinary tradition that chooses not to rinse rice because of a desired outcome.
2
votes
1answer
75 views

Why does pickling liquid need to first be boiled? (or does it)

In every recipe I have seen, brine in various combinations of ~50% acid, ~%50% other liquid + spices is always first brought to a boil before pouring over whatever it is we're pickling. Curious why, ...
0
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2answers
60 views

Roast Turkey - rinse or not? [duplicate]

I usually use the roasting bag for the turkey. I always rinse & pat dry before baking, but I read a recipe in a grocery store magazine that said not to rinse it; just pat it dry. Seems to go ...
-4
votes
1answer
98 views

Why do TV/YouTube chefs/cooks always pretend as if everything is "simple" and "easy" and "quick" when it actually isn't? [closed]

They have 18 different bowls with ingredients and a commercial-grade kitchen set up in advance. Then they spend a long time with lots of steps and manual labor to produce some food. And they call it &...
1
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0answers
64 views

How can I adapt this cheesecake recipe so that it doesn’t crack?

Below is the family cheesecake recipe. It’s perfect, except for the crack that always happens during one of the cooling steps. I’ve tried almost everything. Water baths, eliminating the flour/...
0
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0answers
89 views

Is this pumpkin with black growth safe to eat?

My wife cut open a pumpkin that she was intending to make a pie out of, but she found a blackish growth in the guts. As you can see from the image, the discoloration is localized to the "guts&...
24
votes
3answers
4k views

What is the most humane way to kill crayfish at home?

Signal crayfish are an invasive species in the UK. They are also really tasty and catching them can be a fun picnic activity for adults and children. A recent study has found that they, along with ...
5
votes
1answer
344 views

Is it harmful to heat a whetstone?

I am cooking a pressed apple terrine (a derived version of this one from Raymond Blanc) where I need a weight to put on the apples during cooking. Problem is, the only weight fitting I have that fits ...
1
vote
0answers
75 views

Can you leave a cooked ham in cooking water overnight and then bake the next day?

I usually boil and bake my hams. As there is a great deal to do on Christmas day, I'd like to prep as much as possible the day before. Would it be possible to boil the ham and leave it in the cooking ...
2
votes
1answer
93 views

Can I pre-smoke a brisket safely?

For Thanksgiving, I was planning on slow-cooking a brisket in a smoker. However, I have learned somewhat last minute that instead of my family coming to my place for dinner, I will be going to their ...
4
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1answer
2k views

Is this coffee maker safe to use?

I pulled down my bialetti Moka to make some coffee and found it like this: Is the coffee maker safe to use? Does it need cleaning? How should I clean it?
2
votes
3answers
135 views

Ensuring dry-brined turkey process is safe

I put my 22lb turkey in the fridge to start thawing last Tuesday in the evening. I took it out today and spatchcocked it and salted it all over with an herb/salt mixture and popped it back in the ...
0
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1answer
42 views

Fix acorn squash that I baked too long, now too dry

I baked some acorn squash too long, and now it is a bit too dry, not juicy. If I mash the squash, what might I add to improve it?
0
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0answers
22 views

Trying to create cranberry/kumquat/ginger jam [closed]

I'm thinking of a cranberry/kumquat/ginger jam. Any suggestions for sugar ratio, pectin, cooking time, etc?
0
votes
0answers
19 views

Cresomo 101oz Stainless Steel Vacuum Airpot plunger stuck after cleaning?

The plunger or stem in my Cresomo 101oz Stainless Steel Vacuum Airpot is stuck after I cleaned it once after receiving and taking out of the package to wash it. I've heard it suggested that I could ...
1
vote
1answer
183 views

Is there a guide for the purpose of each spice?

I'm wondering if there is a guide image or website that just lists most spices and what their purpose is, sometimes I don't know what spices to add to my food and it would help
1
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2answers
104 views

What is the methology for developing seasonings in the food industry?

I was wondering how large-scale snack food producers are coming up with ingredient proportions that have the desired flavour profiles. I understand that developing a certain flavour profile is a ...
6
votes
0answers
104 views

Why does vacuum-sealed fish caution against thawing in the package, but vacuum-sealed meat doesn't?

Whenever I buy frozen vacuum-sealed fish, the package clearly instructs me not to thaw the fish without removing it from the vacuum seal. This makes sense in a hazy intuitive way if I think about ...
2
votes
2answers
107 views

Parcooking Root Vegetables for Roasting the Day Before

Every Thanksgiving a family favorite is roasted root vegetables. Specifically: Rutabagas Parsnips (Heirloom) Carrots Beets I cut the vegetables into 0.5x0.5in (1.25x1.25 cm) strips of approximately ...
1
vote
1answer
92 views

Are there any recipes that begin with simmering aromatics rather than frying them?

It’s very common to begin a recipe by sautéing onions. But are there any recipes where you instead simmer them in a liquid, to get a different flavour profile? I am picturing sautéing some shallots in ...
0
votes
1answer
25 views

What should be the weight of an 80 kPa pressure canner jiggler/pressure regulator valve?

I've recently bought a dial-gauge pressure canner here in China. It uses a steel jiggler/pressure regulator/counterweight which seems to be modern standard, having a 10mm hole in the bottom which sits ...
0
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0answers
24 views

Do I really need to scald my milk to make an egg custard? [duplicate]

I've heard that scalding milk to make an egg custard, historically, was to kill bacteria, but since milk and eggs are pasteurized you don't need to do this anymore. Is this true? Does it somehow ...
0
votes
1answer
22 views

Can I reprocess applesauce that was processed correctly the first time?

This was my first year canning applesauce. My first batch was a little too thin for our liking, but I tweaked what I did a little, and the next two batches came out great. I have some apples left, but ...
-5
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0answers
98 views

What are the ingredients for Australia Breakfast Pasta? [closed]

In this video an Australian claims to make "breakfast pasta". He uses something called "Cloud Milk", but my local grocery store doesn't have any of these. What kind of food is ...
2
votes
0answers
54 views

Can you start a recipe on low and finish on high in a slow cooker?

Thanks to a sick toddler I wasn't able start my country style boneless beef ribs early this morning. The recipe calls for 8-12 on low or 4-6 on high. I've always been taught ribs should be low and ...
5
votes
3answers
909 views

Why does mixing the salt and yeast sometimes work?

I've always learned that DO NOT mix salt with yeast. Because the salt kills the yeast, and the sugar actually helps. You should always put the salt. So what is the "magic" of this recipe (...
-3
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0answers
57 views

Where to watch Jamie Oliver's 15 min meals? [closed]

I used to watch Jamie's 15 min meals in 24 kitchen back in Portugal. I have moved out though, and I was looking for the episodes online. Does anyone know where can I watch them? Preferably, the whole ...
5
votes
2answers
59 views

Is it necessary and possible to deactivate an added pectinase before making jam

I've experimented with pectic enzyme in the past to extract clarified cherry juice for cherry cider. I would blend the cherries, add my pectinase and then siphon the middle layer (of 3 layers) that ...
6
votes
4answers
1k views

How to make savoury brioche bread

I know the original brioche recipe is supposed to be slightly sweet, but I really enjoy a brioche hamburger bun that one of my local bakeries does and it's really savoury. I tried making brioche ...
2
votes
0answers
59 views

How to improve the texture of popping/bursting boba spheres with reverse spherification?

I'm trying to make boba spheres using reverse spherification, but it doesn't have the texture like the ones you get from asian supermarkets, the one with a "hard, plastic texture" that burst ...
1
vote
0answers
43 views

Jammed Jar Spigot

I was experimenting with a continuous brew injera (Ethiopian sourdough pancake) and it was doing excellently dispensing the 1st time. When I dispensed enough I wiped the mouth and that was it, I didn'...
4
votes
3answers
2k views

Making roast beef and Yorkshire pudding the old fashioned way

According to the history of Yorkshire pudding, at one time long ago in England, they would hang a roast of beef from a hook and have the drippings create the Yorkshire pudding beneath it. Since ...
1
vote
2answers
78 views

Are cremini mushrooms and chestnut mushrooms the same thing?

They look the same. This BBC Good Food article describes the chestnut mushroom in very similar terms to how this Epicurious video describes the cremini mushroom. Are there actually any differences ...
2
votes
1answer
131 views

What causes a food to become tough as opposed to crispy or flaky when pan frying or baking?

When making dosa or pizza, I like to try to get the dosa or pizza crust to be crispy, so I often cook or bake a bit longer. I can achieve crispiness, but it seems to come at the expense of making ...
7
votes
5answers
2k views

Substitute for celery in Thanksgiving stuffing

I'm planning on making a cornbread stuffing (likely one of the NYTimes' recipes) for a potluck Thanksgiving. (e.g., stuffing will cooked outside of the turkey) Unfortunately, all of the recipes ...
0
votes
2answers
154 views

Most energy-efficient way to cook beans

I am wanting to cook relatively small portions of dry beans but am not sure what kind of equipment to buy. My main concern is energy efficiency: I expect to cook a lot of individual portions over the ...
1
vote
0answers
36 views

Why I need to bring cream to almost boil for cream brulee? [duplicate]

I want to try to create cream brulee for the first time. In all the recipes that I have seen till now, you normally need to bring cream to almost boil and let it cool for a little before slowly mixing ...

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