All Questions
27,079
questions
0
votes
0
answers
39
views
Which gives a lighter texture to bread dough - wheat bran or oat bran?
I wanted to add some bran to my white bread and 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 in the oven.
My ...
- 391
10
votes
2
answers
2k
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 ...
- 204
0
votes
0
answers
91
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?
- 1
1
vote
2
answers
112
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 ...
- 9
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 ...
- 706
0
votes
1
answer
72
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 ...
0
votes
0
answers
37
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.
0
votes
1
answer
47
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.
4
votes
1
answer
711
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 ...
- 53
1
vote
1
answer
73
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 ...
- 123
-2
votes
2
answers
601
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 ...
- 53
-1
votes
0
answers
65
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 ...
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 ...
- 103
1
vote
0
answers
91
views
How to figure how many whistles to put in a pressure cooker? [duplicate]
Being from nepal where pressure cookers are the norms, it is tough for me to determine if something has been cooked "properly" or not.
Mainly, I cook rice, beans (peas etc) and cereals.
How ...
- 11
1
vote
2
answers
139
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 ...
0
votes
0
answers
64
views
Reason for poor result with steak [duplicate]
We recently dined at an upscale winery for supper and we both ordered a medium rare New York strip loin. Unfortunately, both our steaks were tough and dry. The visual seemed to be spot on, nice and ...
- 1,049
0
votes
1
answer
54
views
Will melted chocolate stick to cupcake papers?
I plan to use mini cupcake papers in a mini cupcake pan. Then I will add fruit and/ or nuts. Then, pour melted chocolate to fill the paper. My question, once set in the fridge, will the paper stick to ...
- 1
0
votes
0
answers
53
views
Ceramic hob protector when cooking [closed]
I have a ceramic hob (nb not an induction hob). I was hoping to find a hob protector that could remain on the hob whilst cooking, to protect it whilst cooking. I'm aware that ceramic hobs transmit ...
0
votes
0
answers
47
views
Cooking oil change [closed]
I am new to cooking and learning daily.
I have one question. I have consumed Mustard oil for most of my life and I was looking to change my oil for cooking now.
While researching on the web, I got to ...
- 101
2
votes
1
answer
177
views
Why did my twice-baked potatoes turn to goo?
I made twice-baked potatoes, using the NYT recipe*, but without measuring it precisely. The potato filling was creamy and mounded up to twice each potato half's height when I put it in the oven. By ...
- 61.2k
1
vote
0
answers
81
views
Is there any trick to cleaning up after grating frozen butter?
I grated frozen butter for the first time today, to make a streusel topping. It worked much faster than my usual method of cubing and cutting in. However the cleanup felt wrong.
I used a paper towel ...
- 558
0
votes
1
answer
252
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 ...
- 1
2
votes
1
answer
170
views
Is there an official name for the pasta in between carbonara and cacio e pepe?
Traditionally, the four pastas of Rome are carbonara, cacio e pepe, alla gricia, and amatriciana.
You get alla gricia from a cacio e pepe by adding guanciale (pork jowl), and adding egg on top of that ...
- 3,518
0
votes
0
answers
37
views
I’d like to make cranberry infused white wine to serve cold. Does anyone have a recipe? [closed]
Ingredients:
Sauvignon Blanc
Chopped cranberries
Sugar????
Wine bottles.
Anything else?
How long should it sit ?
- 1
7
votes
2
answers
2k
views
Is there a device for separating the sediment from home made wine?
I'm thinking of a device that will probably look something like the image in this answer, a tube with a valve at the bottom. Then we could let the bottom sediment out, then collect the clean wine, and ...
- 183
0
votes
1
answer
191
views
Temperature to bake/warm up a pumpkin pie that isnt frozen
Temperature to cook/warm up a store bought pumpkin pie that is not frozen.
1
vote
2
answers
106
views
How much onion/garlic/ginger power can I add in 1kg of broiler chicken?
Because of bachelor life and storage issues, I must use onion, ginger, and garlic in powder form.
However, I am failing to find the correct amount I should add to 1 kg of poultry chicken.
What is the ...
- 849
1
vote
1
answer
109
views
Does applying meat juices to roasts make them more moist?
I have always accepted without much skepticism the idea that applying meat juices to roasts makes them more moist. In particular basting joints is commonly advocated as a way to "preserve ...
- 849
0
votes
1
answer
80
views
I made a triple batch of plain cookies and realized I had added too much sugar..hard, crisp and very sweet. Can I make a sort of cake ball with it?
I made a triple batch of plain cookies and realized I had added too much sugar...thin, hard and very sweet. Can I make a sort of cake ball with the crumbs?
0
votes
1
answer
55
views
Storing a brined turkey [duplicate]
Is it safe to cook a brined turkey 5 days after taking it out of the bridge if it has been refrigerated the whole time?
3
votes
1
answer
102
views
What are the considerations in deciding which way up to roast a bird?
This question is partially prompted by this question and the two "how to cook turkey" links therein. The question and the links seem to implicitly assume you cook your turkey on its back, ...
- 849
0
votes
0
answers
64
views
I baked sourdough bread in metal loaf pan lined with parchment paper. The bread came out with black from the pan on the bread, can we eat it?
I baked sourdough bread in a metal loaf pan lined with parchment paper. The bread came out with black from the pan on the bread, can we eat it?
0
votes
0
answers
27
views
Turkey brining efficiently and safely [duplicate]
Trying to menu plan for Thanksgiving in between a busy work schedule. Here is my current plan:
Monday - Cook neck and giblets (thus removing turkey from packaging) to create stock for gravy and ...
0
votes
1
answer
38
views
Cooking salmon quenelles souse-vide?
Is it possible to successfully adapt the recipe below to use fresh salmon and to cook this sous-vide rather than poaching? I was thinking of freezing the pre-formed mixture so it doesn't compress when ...
- 5,627
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 ...
- 706
0
votes
1
answer
140
views
Are frozen berries safe in overnight oats?
As far as I know, frozen berries are safe when eaten while still frozen, when cooked directly from frozen, or when carefully thawed and eaten quickly. When they are left at room temperature for too ...
- 103
0
votes
1
answer
92
views
What is growing on my homemade blackberry vinegar?
My vinegar reads 5% acetic acid. There is an unusual layer on the top, not slimy at all. More powdery and granular.
- 1
-1
votes
0
answers
32
views
How whole grain are whole grain rolled oats?
How whole grain are whole grain rolled oats? It would seem some of the grain would be lost in the steamrolling process.
- 1,080
0
votes
0
answers
75
views
Cauliflower soup turned sour next day [closed]
The other day I made some cauliflower soup. The next day when I took it from the fridge and reheated it (microwave), some parts of it (like the watery ones) were sour. Any idea what happened there?
No ...
1
vote
1
answer
88
views
When increasing the amount of a single ingredient in bread, how do I calculate how much to increase the others?
I have the bakers percentage formula from a recipe (Vienna bread from Bread Bakers Apprentice book). and the pre ferment came out a bit more than was indicated to be used in the recipe (19.3 oz ...
- 391
1
vote
1
answer
71
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 ...
- 11
1
vote
1
answer
156
views
Supermarket 'wonky apples'
My local Aldi supermarket in UK sells 'wonky apples' (from Poland).
I understand that they might be misshapen or otherwise imperfect, but what variety of apple are they?
I don't care what they look ...
- 113
0
votes
0
answers
49
views
Can I freeze almond/raspberry cake?
I bought a raspberry almond one layer cake at a bake sale. The almonds were fine grained as in flour. My question: can I freeze this cake?
- 1
0
votes
2
answers
172
views
How can you cook a Spaghetti Carbonara sous-vide?
I'm looking to make my first sous-vide Spaghetti Carbonara. My thinking is that it would be impossible to cook everything in the same pouch together as the dried pasta would not rehydrate. The current ...
- 5,627
3
votes
3
answers
166
views
What is it about Malthouse flours that makes them so "special"?
I have recently started making bread in a breadmaker. I generally prefer the taste of white bread but for health reasons try to make loaves with as much fibre as possible. I have tried multiple ...
- 849
8
votes
3
answers
2k
views
How can I keep large packs of ham fresh longer?
On the back of the packs of sliced ham I buy it usually says “once opened eat within x days”. I often find that I have ham left over that needs to be eaten, that I’d prefer to save for another day.
...
- 253
0
votes
0
answers
59
views
Shelf Stable Cream Cheese or Sub Cream Cheese Frosting?
I am attempting to get licensure to make Cottage Food and I make a delicious guava and cream cheese pastelito. However, cream cheese is a prohibited food ingredient due to its need to be refrigerated. ...
- 1
2
votes
0
answers
81
views
How to reproduce the effects of adding a tin of chopped tomatoes to naan bread recipe?
A recipe for "red naan bread" [1] results in very satisfyingly thick naan breads, thicker than other (unstuffed) ones. The key difference from other naan recipes seems to be adding a tin of ...
- 161
0
votes
1
answer
140
views
Can meat with the pink cooked out, still be at an unsafe temperature?
Basically I am wondering if all the pink being cooked out is a guarantee that the meat has hit a safe temperature.
I understand that you should always use a meat thermometer, but I'm asking from an ...
- 101
3
votes
1
answer
959
views
How to add extra turkey legs when cooking full turkey in an oven bag?
Cooking a turkey for the first time, and am leaning towards using an oven bag, as that seems to be the easiest method to keep the turkey moist. My family has a lot of dark meat fans, so I wanted to ...
- 31