All Questions
26,522
questions
0
votes
0
answers
18
views
Use bone marrow and skin from chicken stock
Every time I make chicken stock with a carcass it feels like I'm still throwing away a bunch of skin and marrow (and some meat chunks), but I love the idea of using everything.
Is breaking up ...
- 101
1
vote
0
answers
18
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I had Boost protein shakes in my refrigerator and it went out. The refrigerator is fixed, can I refrigerate them again and use? [duplicate]
The shakes are purchased dry and i store extras in my pantry. I'm just not sure since they went from cold to room temp if I can still use them and put the unused ones back in the refrigerator.
- 11
0
votes
0
answers
18
views
How effective are thermophilic cultures at preserving milk at room temperature? [duplicate]
The thermophilic kind that you seed with plain yogurt from the store. I use Fage usually as a seed. I usually make it the "warm oven" method, where I get the oven to 150 or so, turn it off,...
- 241
6
votes
1
answer
566
views
Is bird feed edible?
I can buy bird feed for 10 - 20 ZAR per kilo. Choice grade flax seed or hemp seed go for R40 - R60 for half a kg.
I just want any random type of fibrous plant based seeds to blend in my smoothies. Is ...
- 4,239
1
vote
0
answers
15
views
Sponge cake: how the proportions of the ingredients change the result
The common recipe (at least in Italy) for sponge cake is:
total weight of eggs (yolks + whites) = X
sugar = flour = 2/3 X
I'm aware that the ratio of the ingredients affect the final result. For ...
- 111
-4
votes
0
answers
106
views
Wife won’t drink it- if she can smell it-
My wife loves to drink but won’t if she can smell the alcohol- I used to always use Vodka & cranberry juice for her, but latley she says she can smell it and therefore won’t drink anymore. I was ...
0
votes
4
answers
140
views
Steamed salmon - loss of oil. Oil utility? Can I collect it?
What is the best way to cook salmon so that I do not lose any nutrients? If I were to steam the Salmon, I seem to be letting a lot of fluid, oil or something ooze off. Can I collect it?
- 1
16
votes
3
answers
5k
views
Is this yellow substance a fat deposit, and is it ok?
This is a chicken from my own yard, first one to hopefully be eaten.
I’m not sure about this yellow substance. Is it just fat deposits? Is it normal, and should I just remove them?
The chicken was a ...
- 275
9
votes
2
answers
2k
views
Can dough mixture be refrigerated?
I was trying to make cinnamon rolls but noticed that I’m missing two cups of flour and it’s too late in the night for me to get more. I’ve already made the mix (yeast, milk, and sugar) and added two ...
- 91
4
votes
2
answers
749
views
Browning food too large for a frying pan
Does anyone have any tips to browning large quantities of food that will take too long to do in batches in a frying pan? For example meatballs, which I will brown before putting in the oven with a ...
- 41
3
votes
2
answers
132
views
Is a lightweight mortar suitable for cardamom?
I am looking for small size and lightweight mortar and pestle.
I checked online (amazon.in) and offline but all products are very heavy. I need a super lightweight mortar. Will that work well for ...
- 131
16
votes
2
answers
4k
views
Why does a whetstone create old paint like substance
I am new to using whetstones. As such, I purchased a cheap Whetstone (manufacturer is FULUDM) and used an old cheap knife to practice.
What I've noticed is, the 1000g grit (which is a green stone) ...
- 662
2
votes
0
answers
35
views
Are gray marks on beef a sign that it's gone bad? [duplicate]
I just bought this piece of beef at the supermarket. Observe the gray-ish spots:
Do these mean that this meat has gone bad? I literally just got it from the supermarket.
- 351
0
votes
1
answer
55
views
Heat levels when reducing balsamic vinegar
I'm going to attempt reducing a balsamic vinegar into a syrup, and while most recipes I've found recommend bringing it to just a boil and then lowering the temperature, none of them ever specify what ...
- 521
6
votes
2
answers
490
views
What is the difference between whole grain wheat and whole wheat?
I am somewhat confused on the concept of whole grain wheat vs whole wheat. The product in question is "Triscuit" biscuits. The manufacturer does not know so I thought I would put it online. ...
- 680
4
votes
0
answers
94
views
What happens to the cream and egg white in a Ramos Gin Fizz?
A Ramos Gin Fizz uses both egg white and heavy cream in order to form an extraordinarily stable and dense head on the drink.
When egg white is whipped, it forms a foam through protein networking. When ...
- 141
3
votes
2
answers
1k
views
Why do most (all?) recipes call for cooked rather than dry beans?
I'm thinking of recipes like chili, which have a "brothy" component to the finished recipe. One would hope that adding dry beans to an appropriate amount of liquid, loaded with aromatics and ...
- 614
1
vote
0
answers
81
views
Is using a fermentation canary a well-known technique? [closed]
As a general technique, this might be applicable to any ferment or aging process that can go wrong by going too long and with much less risk of contamination.
I was joking about letting buttermilk or ...
2
votes
0
answers
49
views
Will quick pickling using lactic acid instead of vinegar produce results more similar to lacto-fermented ones?
I made quick pickles using 3:4 5% vinegar ratio (I know it's often touted as unsafe to use less than 1:1, but I read the 3:4 ratio on an academic resource and I presume it might be safe to go even ...
- 281
0
votes
0
answers
40
views
The recipe says to cook in a slow cooker on medium setting for 5 hours (dry pasta cooking in last hour), but I only have low or high [duplicate]
I want to make a recipe that says to cook on medium setting for 5 hours, with the addition of dry pasta and cheese at the start of the last hour. The recipe says to cook the ground beef before adding ...
1
vote
2
answers
84
views
Heat/Fire hazard with over the range convection oven?
I'm interested in getting a new combination convection/microwave oven that would fit over the range. There are wooden cabinets just above and around the space where I currently have a microwave. Would ...
- 13
1
vote
0
answers
73
views
Why: recipe calls for more liquid in electric pressure cooker than stovetop
A recipe written for an 8 quart stovetop pressure cooker calls for 3/4 cup of chicken broth in the pressure cooker. It includes a note that a 6 quart electric pressure cooker must instead use 1 3/4 ...
- 111
1
vote
3
answers
100
views
Freezing matjes herrings in oil
I bought some excellent Matjes herring in the supermarket but do not know how long it will be available. So I would like to buy a quantity and freeze it.
Will the product be good to eat after freezing ...
- 201
1
vote
4
answers
132
views
How can I add a strong tea flavour to a genoise cake?
I'm baking a genoise cake consisting of flour, eggs, sugar, and optionally some melted butter. I want to add a strong tea flavour to it.
The only type of tea I currently have and want to use is loose ...
- 125
0
votes
2
answers
207
views
Why chicken colour is like this?
Following is chicken fillet picture and best before was 2 days ago. Why there discoloured?
Is it safe to consume?
- 169
1
vote
2
answers
78
views
Can you make Soya milk with Soya Chunks?
I want to make soya milk, like it is done in this recipe. The recipe calls for soya beans, but my INDO-PAK shop sells Soya Chunks, but not the beans. Was wondering if Soya Chunks is acceptable and ...
- 4,239
0
votes
0
answers
69
views
How do I know if my homemade natto is successful? Smells like ammonia
If my natto smells like ammonia is it bad/safe to eat? It has strings and bubbles when I mix it, but is a bit soggy. I think I left too much liquid in after the boiling.
8
votes
1
answer
921
views
How do you make homemade tortillas if the masa or corn meal is raw?
In the rescent past, I learned how to make tortillas from pre-cooked corn meal. The already-cooked, already-ground corn meal is also known as, "instant corn meal".
I ground my own corn this ...
- 181
1
vote
2
answers
127
views
Use a hotplate at least as big as your pan in order to prevent warping, true?
Use a hotplate at least as big as your pan in order to prevent warping
I read this in other question's answer. I have never heard of this before today. I had always believed that, as the core is ...
- 300
5
votes
7
answers
4k
views
Non-dairy substitute for meat to protect from tomato acid
I have an Italian cookbook and I really like the Bolognese Meat Sauce. However, I have learned I really do not do well with dairy and one of the steps is to “cook the meat in milk before adding wine ...
- 59
8
votes
1
answer
1k
views
What’s the actual difference between soy sauce and miso?
To me, it seems like they are both just fermented soy beans, with the result being mostly glutamate with a bad smell. Soy sauce seems to be just the water that miso was left to steep in.
- 343
3
votes
2
answers
140
views
Can I replace a cake's sugar with simple syrup?
I'm baking a genoise cake consisting of flour, eggs, sugar, and optionally some melted butter. I want to add a strong tea flavour to it.
I'm afraid adding tea directly will mess up the batter, so can ...
- 125
4
votes
4
answers
189
views
What additional uses are there for a food dehydrator?
Recently browsing a certain online website I've discovered the cost of food dehydrators has fallen considerably since they first came to market. Realising that I may incur the wrath of my other half ...
- 4,279
1
vote
1
answer
54
views
How to tell whether citrus marmalade is overcooked
I only ate commercially made citrus marmalades before and from this experience know that there may be variations in thickness, color and taste.
The kumquat marmalade I made came out thicker than ...
- 361
0
votes
0
answers
59
views
Is food safe to eat if the visible mold is removed? [duplicate]
If I have a jar of sauce for instance which has mold growing on the surface, if I remove that mold from the top have I removed everything pathogenic? Or is there more invisible/difficult to see mold ...
- 1,581
3
votes
1
answer
108
views
julia child pot au feu recipe
For Julia Child's Pot au Feu recipe in MTAFC, the final instruction is to separate the vegetables, meat and stock, and "pass the stock along" with any of a list of optional sauces.
Is the ...
- 239
2
votes
0
answers
72
views
How to get the "perfume" smell out of Buckwheat Groats?
I bought toasted buckwheat groats from Russia, cooked it, and it had a great nutty smell and was delicious.
Now, I can't get Russian ones, so I bought toasted buckwheat groats from American and ...
- 21
10
votes
1
answer
3k
views
What lentils did I buy?
I'm new to the forum and new to cooking lentils. I bought a bag of lentils at the store and all it says is "lentils". Now understanding that there's different kinds of lentils, with ...
- 109
1
vote
0
answers
43
views
How should I use Mole Amarillo Powder?
On a recent trip to Oaxaca, Mexico, I bought an unlabelled bag of mole amarillo (yellow mole) powder from a spice vendor. I neglected to ask them how it should be used in recipes. While I'm used to ...
- 54.1k
0
votes
0
answers
74
views
Is there a measurable chemical difference between the 'wet' cooking from gas and the 'dry' cooking with induction? [duplicate]
I am doing a bit of food science research around induction cooktops, and wondered if there are any measurable differences in the cooking outcome when using electric heat vs. gas heat. In specific, gas ...
- 101
0
votes
1
answer
111
views
How much cake flour equals 1 1/2 cups all purpose flour? [duplicate]
Making instant pot lemon cake. Calls for 1 1/2 cups of all purpose flour ALL I have is cake flour.
- 1
0
votes
1
answer
104
views
Is a puffy freezer bag a sign of spoilage?
Recently I had bought some chicken and put it in the freezer to keep it because it wasn't going to be used right away.
That was about a week ago maybe two, last night I took some of the chicken out ...
- 1
1
vote
1
answer
121
views
Do Cooked Leeks Cause Bad Body Odour
Like in the question, do cooked leeks cause bad body odour and breath?
- 11
10
votes
2
answers
3k
views
How can I improve the colour of my red wine mousse?
I've tried making a red wine mousse to go along with a chocolate mousse. My approach was similar to making the chocolate mousse itself, just with a different core ingredient. I heated up red wine, ...
- 307
1
vote
2
answers
135
views
Can you overcook beef when browning before braising?
I'm making a braised beef stew with a chuck roast and the recipe calls for browning the beef chunks in the oven at 550F for approximately 10 minutes. While the beef developed a rich browned exterior, ...
- 33
12
votes
3
answers
3k
views
Using vegetable peelings to make stock
I read somewhere you can use vegetable peelings to make a good vegetable stock, I loved this idea of producing even less waste but I have 2 questions.
Are there any vegetable peelings I shouldn't use,...
- 597
1
vote
0
answers
129
views
Mousse au Chocolat without cacao - resembling the taste of cacao / cocoa
How to make Mousse au Chocolat (normally consisting of eggs, cream, cacao powder, sugar, possibly some butter and vanilla) without any cacao or cocoa powder.
It should still taste like cacao and a ...
- 99
0
votes
0
answers
36
views
Melting tempered chocolate to 88*-90*
Can you melt already tempered chocolate to 88-90 and have the temper maintained and ready to use without the seeding process? I read about 3 different methods , Chunk method, Controlled method, which ...
- 1
2
votes
1
answer
68
views
Sourdough starter brown liquid (hooch) forming earlier than expected according to this recipe
I am following this recipe to make sourdough starter (Masa Madre = Mother Dough = sourdough starter?). According to the recipe, it takes around 5 total days (I won't put quantities, I will just use ...
- 1,409
0
votes
0
answers
28
views
Authoritative reference for tea brewing (time, temperature, concentration) [duplicate]
There seems to be a lot of heterogeneity for tea brewing instructions. Some instruction references are overly broad with respect to the tea category (white/green/black/herbal), and sometimes teas come ...
- 400