All Questions

Filter by
Sorted by
Tagged with
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 views

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.
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) ...
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.
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 ...
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 ...
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 ...
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 ...
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 ...
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.
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 ...
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 ...
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 ...
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.
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?
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, ...
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 ...
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 ...
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 ...

15 30 50 per page
1
2 3 4 5
531