All Questions
25,783
questions
1
vote
1
answer
17
views
Can I replace matzo meal with flour in a popover recipe?
My favorite popover recipe includes matzo meal, which is easy to find during Passover. I run it through a blender to make it fine before mixing it with the other ingredients.
Can I substitute regular ...
- 207
1
vote
2
answers
118
views
Is there an acceptable way of cooling red wine?
I've had several occasions by now when a red wine was clearly too warm on a hot day (a young wine with comparatively volatile bouquet and at room temperature that was way above the typically ...
- 19
0
votes
0
answers
24
views
How to make stronger drip brewed coffee [migrated]
If you ground enough beans for 4 cups of coffee but only brew one cup of coffee how much stronger will it be?
My gut feel is the first initial pass of water will pull more coffee materials from the ...
- 103
2
votes
0
answers
54
views
Hot holding brisket elote/cream corn
So we serve on our food truck a awesome brisket elote cup creamed corn with a Mayo/sour cream base. On the truck we smoke the corn put a dollop of the dressing in the bottom of the cup top that with ...
- 21
1
vote
1
answer
103
views
What do boiled tomato skins contribute?
Tomato skins are often removed because of their texture, but I've come across a few exceptions. Some dishes that involve boiling whole tomato, such as when cooking rice or making broth. This sidesteps ...
- 111
0
votes
0
answers
41
views
Can you steam eggs with other food? Is this healthy? [duplicate]
I cooked eggs on top of potatoes and I was wondering if this was a wrong thing to do.
Edit: it isn't duplicate, it is about steaming not boiling.
- 1
1
vote
1
answer
72
views
How to tell AP flour from self-rising flour? [duplicate]
I have a tupperware container of all-purpose flour, and another of self-rising flour. Sadly, I did not label them, and now I've forgotten which is which.
Is there an easy way to tell them apart?
- 275
3
votes
1
answer
83
views
Closest substitute for niçoise olives?
Many recipes with niçoise olives call for substituting with kalamata or even green olives.
Which olive is actually closest in flavor for a salad niçoise?
Niçoise not available locally nor on some ...
- 5,248
0
votes
0
answers
7
views
Can I grow and produce fruit from the 2 seeds from my naval oranges? [migrated]
Can the large 2 seeds I found in my naval orange be planted and reproduce? If not, what type in south Tx would I need to buy and would I need to buy 2 to pollinate?
1
vote
1
answer
341
views
Modifying Pressure Cooker Timing for Beans
According to the Ninja Foodi FD402 pressure cooker guide, one can make 2 pounds of dry beans using the following instructions:
But, 2 pounds of beans is quite a lot. I am wondering, could I half or ...
- 129
0
votes
0
answers
70
views
Wood-Fired Pizza Ovens [closed]
I want to share with you guys that I have a pizza oven that I bought from IlFornino. In this wood-burning oven for two to three minutes. For my small business, I'm seeking another one. I've seen a ...
0
votes
0
answers
57
views
Canning Commercial salad dressings
My father's favorite salad dressing is only available through a large restaurant supply house. It can only be purchased in gallon containers, I fill up a couple of squeeze bottles for him and put them ...
1
vote
1
answer
113
views
What's the most effective way to remove fat from beef stew?
I use the following approach
Beef stew meat (I think it's beef chuck)
Soak in cold water for 20-120 min
Pressure cook for 12 min
Refrigerate
Next day, hope to lift the solid fat out
Sometimes the ...
- 239
0
votes
1
answer
49
views
Cook/chill/freeze soy mince
I cooked some chilled soy mince to use in a sauce - but I wanted to add it at the end, so I put it back in the refrigerator whilst the rest of the sauce cooked.
A couple of hours later I was ready to ...
- 103
1
vote
1
answer
70
views
Can I reuse marinade used to marinate tofu?
I already found lots of questions on this site with answers advising not to reuse marinade used to marinate meat. Which I understand, because meat poisoning is no laughing matter.
But what about ...
- 551
4
votes
0
answers
57
views
How does the speed of nigari addition to soy milk affect the resulting tofu?
When making tofu, nigari water (magnesium chloride) is added to soy milk to curdle it.
In my personal experience, adding the nigari very slowly (over the course of tens of minutes) produces soft tofu ...
- 153
3
votes
1
answer
64
views
Best Practices for Cooking Rueditas?
Rueditas, or "little wheels" in Spanish, are a crunchy snack commonly available from street vendors and Mexican markets in California. In some cases they may be called "chicharrones&...
0
votes
1
answer
118
views
Worried about my potatoes and botulism
I made mash potatoes two nights ago and I left the pot that I made them in on top of the stove for two days before washing it.
I’ve been sick and got around to it today.
The majority of the potato had ...
- 1
2
votes
1
answer
188
views
How to get brown tops to my garlic knots
I've found some good recipes for garlic knots, but can't get them to have that restaurant style brown tops to them. The best I can do is get them slightly brown at the top if I cook them longer than ...
- 121
4
votes
2
answers
129
views
How to use mint & vanilla extracts when making ice cream?
I want to make frozen yogurt ice cream mixes using mint and vanilla extracts from the grocery store.
The problem is, these extracts are made with an alcohol byproduct that is usually evaporated when ...
- 141
-1
votes
1
answer
175
views
Why is asking for no white sauce on shawarma so controversial?
I've asked for no "white sauce" (I'm lactose intolerant) on shawarma multiple times at multiple different shawarma places, and the reaction every time is a variety of "What!? Are you ...
- 7
26
votes
3
answers
3k
views
Does cooking food inside a pressure cooker and then leaving it locked preserve it similar to canning?
I have made some food in my pressure cooker and left it in room temperature for over a week. When I opened it, there was no mold. I threw it out because it might have still been bad, but this got me ...
- 623
2
votes
1
answer
98
views
Should homemade mayonnaise made from pasteurized eggs still go through the "keep at room temperature >24h before refrigerating" process?
I haven't attempted homemade mayonnaise yet, but reading about how long can it be kept for consumption I found many recipes talk about requiring to keep the prepared mayonnaise for a period at room ...
- 99
10
votes
2
answers
3k
views
Will my meatloaf cook if the sauce is mixed into the meat
I accidentally mixed the ingredients all together for my meatloaf. The recipe says to add the sauces on top but I've already mixed it in. Will it still cook and be edible?
- 101
0
votes
0
answers
19
views
How long can I store fish cake in the fridge? [duplicate]
I bought fish cake package for preparing Kimbap, and It has been in my fridge for more than a week now but I'm not sure if I can still eat it.
Note: I opened the package while preparing Kimbap but I ...
- 131
1
vote
1
answer
166
views
Are my boiled eggs ok to eat?
I boiled eggs late last night & fell asleep waiting on them to cool so I could peel them & refrigerate. When i woke up this morning the water was cool. Are they ok to eat?
- 11
4
votes
1
answer
584
views
Applying seasoning to mushrooms
So I started baking pleurotous mushrooms recently; they're really yummy. The recipe proposes oil with garlic, salt, and pepper to be mixed and then spread on the mushrooms with a brush. However, this ...
- 313
0
votes
1
answer
82
views
Why are my marshmallows getting crunchy after baking?
I am making a recipe for red velvet cookies with marshmallows on top. I use homemade marshmallows on top that are always very soft when cutting and very sticky, however I have noticed when I put them ...
2
votes
1
answer
118
views
Handheld pepper grinder for a wet (and therefore sticky) powder?
I am a research scientist trying to find a faster way to feed my animals. Fish food pellets are ground up in a meat grinder. About 99% of the pellets are crushed, and then the animals are handfed the ...
- 21
0
votes
2
answers
105
views
What is the perfect way to boil hakka/chowmein noodles?
What is the correct way to boil noodles? I am talking about the packaged noodles and not half-boiled noodles. I see conflicting information online, and their noodles, irrespective of their method, ...
- 263
14
votes
2
answers
3k
views
Can I freeze ice cream base before creaming it?
I recently acquired an ice cream maker, and successfully used it to make sone chocolate and coffee ice cream. The ice cream maker is actively cooled, but I doubt it makes a different.
Most ice cream ...
- 327
2
votes
1
answer
83
views
Should I store chili crisp in the refrigerator?
Generally speaking I only refrigerate things that say something along the lines of "refrigerate after opening" or "keep refrigerated" on the label. I opened a new jar of chili ...
6
votes
1
answer
2k
views
Is the green button on this frozen young turkey breast to be removed before being cooked in a slow cooker?
Is the green button on this frozen young turkey breast a thermometer? should it be removed before being cooked in a slow cooker? How can I remove it? Thanks
- 1,691
0
votes
0
answers
24
views
At Home Cake Decorator [duplicate]
So I have been researching how to become a home bakery. The laws are a little more restrictive than if I were to have a commercial kitchen. So I live in Arizona and one of the cottage rules is I can ...
3
votes
0
answers
65
views
Improving mouth feel of vegan hard boiled yolk
This recipe is typical of vegan hard boiled egg for salad.
Egg white portion fine. Yolk could use some improvement in mouth feel:
https://www.onegreenplanet.org/vegan-recipe/the-ultimate-genius-vegan-...
- 5,248
2
votes
0
answers
69
views
Does dish soap exhibit effects when washing non-fatty dishes?
I know that a soap's main effect is to bind fats to water, i.e., to make fatty substances water-soluble. When washing fat-free dishes, e.g., a bowl that was only used to temporarily hold a can of ...
- 201
1
vote
1
answer
70
views
Can you soak clams in a salt water pool for a couple of hours
We changed over to a salt water pool this year. Can we soak clams for a couple of hours in the pool before we serve them?
- 11
0
votes
1
answer
76
views
What web sites have recipes for a Philips Pasta Maker Avance Collection
Help! I bought a Philips Pasta Maker.
I love pasta and Asian noodles. The first time I used this machine the pasta was wonderful. Ever since, there have been problems. Mostly, the pasta is dry and in ...
- 699
1
vote
1
answer
83
views
How can I know when are chickpeas done soaking?
I am trying to make tofu out of chickpeas with this Any Legume Tofu recipe (which seems like Burmese Chickpea Tofu), which states:
Ingredients:
200g dried legumes (chickpeas, beans, lentils)
Method:
...
- 1,368
2
votes
1
answer
167
views
Black stains developed on the bottom on stainless steel pot
Black stains developed on the bottom on stainless steel pot.
These are coming back after cleaning the pot when I cook chicken. What are these, whether it is possible to get rid of these and it is it ...
- 121
13
votes
2
answers
4k
views
Some instant yeast went into my sourdough starter
This is how it all began,
I have a 100% rye starter for about a year now. I used a spoon that had some other dough on it, that dough was from a bag of flour that had mentioned at the bottom of the ...
- 233
3
votes
1
answer
138
views
What is the difference between Pate Sucree and Pate Sablee?
What is the difference between Pate Sucree and Pate Sablee? I'm specifically interested in the difference from the bakers perspective, as I understand the final product for sucree to be a bit more ...
- 33
0
votes
0
answers
146
views
What is this pan made of?
Thinking this was carbon steel, I tried to strip it using the canned tomatoes technique, and a lot of elbow grease.
The sides are still black and very hard to clean, but the bottom of the pan reached ...
- 101
3
votes
1
answer
1k
views
Water concentration of butter post-melt
Perhaps this is different for various kinds of butter and of course the temperature that is applied to it...
Most (USA-generated, I assume) butter is ~18% water. Without approaching the steaming ...
- 377
2
votes
1
answer
89
views
What temperature should fruit pies be cooked to?
What's a good target internal temperature for fruit pies, for the fruit to be cooked? Most recommendations seem to be to have the filling bubbling, plus 5 minutes, but is there a more precise way to ...
- 2,563
0
votes
0
answers
131
views
no matter how I cook meat there is unsitely scum roasted or sauted its unsitely
When I cook any kind of meat there is a scum in the midst of it no matter how I cook it. Its un appitizing mixed with any vegetables also. What am I doing wrong. Is the meat bad. thani you
3
votes
1
answer
216
views
Making rice in a thermos flask
Would mixing white rice grains with boiling water and pouring the mix into a thermos flask and letting it stay there for an hour work (to make edible rice)?
p.s I don't have a thermos flask to try and ...
- 145
-1
votes
1
answer
93
views
Help, i accidentally used a dirty measuring cup [closed]
I accidentally used a dirty measuring cup that was in sink to fill my pot to make mac n cheese, I thought I washed it good but after eating I seen sediment at the bottom of it, the water boiled for ...
0
votes
1
answer
145
views
Are Ramshorn Snails edible?
I find websites telling me that many but not all sea snails are edible. I'm wondering if the Ramshorn variety is edible?
- 3,812
0
votes
1
answer
32
views
Max temperature for liquid caramel
I'm trying to figure out what's the max temperature that an already caramelized sucrose solution can be heated to, so it remains liquid after cooling and its thicknes is maximized.
- 1