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Is coconut oil the most saturated plant-based oil?

Looking through the oils that can be used to make soaps on LyeCalc.com, I saw that coconut oil has a very high saturated fat content: 77%! Cow butterfat is comprised of only 53% saturated fat. Is ...
Geremia's user avatar
  • 1,082
2 votes
0 answers
38 views

What gives the gel like substance in tomato its flavour, how to utilise it when cooking?

I’ve noticed there’s a particular taste to tomatoes which I’m really liking at the moment. I could be wrong but Having investigated I think the part I’m liking is the gel which is in the Center of the ...
James Wilson's user avatar
  • 3,857
0 votes
0 answers
60 views

Is MAPP Substitute gas safe for searing meat and Creme Brulee etc? [duplicate]

following these discussions: Is MAPP gas safe for searing meat and Creme Brulee etc? and Blowtorch - hardware store vs kitchen store. Is there a difference? I was wondering if the new MAPP gas ...
Evandro's user avatar
0 votes
1 answer
70 views

How much dried woodruff in vinegar?

Finding potted woodruff plants at the supermarket I took one, dried the sprigs for a few days, and put the leaves in vinegar to steep for 1-2 weeks in the fridge. The strained result would go over ...
ariola's user avatar
  • 751
1 vote
1 answer
108 views

Does microwaving/grilling tomatoes leave them a bit raw/undercooked?

Having microwaved potatoes and carrots for some minutes the end product still seems a bit raw/undercooked compared to boiling, frying, roasting. Since tomatoes tend to be a lot softer and start ...
James Wilson's user avatar
  • 3,857
4 votes
1 answer
664 views

Is there any significance to great northern beans being wrinkled before soaking?

To make a long story short most articles I read about this talk about wrinkled beans after soaking not before soaking. I also had an issue cooking them and tossed them out but that could have been a ...
Sedumjoy's user avatar
  • 854
0 votes
1 answer
130 views

How long are standard sticks of butter in the USA?

There are two standard lengths of butter (meaning the sticks that say they are about 0.5 cups each). According to a websearch of mine, the shorter one is said to be popular on the west coast of the ...
Brōtsyorfuzthrāx's user avatar
1 vote
1 answer
68 views

Rice milk + hojicha - why did it curdle?

I'm trying to make "hojichata" (hojicha + horchata) with the intent of serving it over ice. My thought was to either: Cold-brew the hojicha/cinnamon in the rice milk, then add sugar and ...
hmmwhatsthisdo's user avatar
8 votes
1 answer
150 views

Can you deep fry soaked but uncooked whole chickpeas or are there safety or other issues that makes this a bad idea?

I make falafels the traditional way, grind up soaked but uncooked chickpeas/fava, add minced onion, garlic, etc. and then form and fry. All the recipes I've found for crispy fried chickpeas start with ...
user13716's user avatar
  • 301
1 vote
0 answers
52 views

How to fry mashed ginger and garlic? [duplicate]

I am trying to cook some Indian food and the recipes call for frying mashed garlic and ginger. I find that they turn bitter quite quickly if over-fried. What is the proper way to do that? a quick fry ...
WoJ's user avatar
  • 623
2 votes
0 answers
46 views

when making fudge with Clover Condensed milk, how do I stop foaming?

I make fudge without any problems when using Nestle condensed milk, but when using Clover condensed milk, the mixture foams excessively and takes 15 minutes longer to reach the desired temperature, ...
Jonathan's user avatar
1 vote
0 answers
75 views

Examples of food-safe bases which can be used in large amounts and do not contain metal counterions? [closed]

I'm a chemist by trade, and there is an asymmetry in food pH adjustment which has always bothered me. There are dozens of food-safe acids which can be used on large scales (10-100+ grams daily) with ...
Nicolau Saker Neto's user avatar
2 votes
2 answers
112 views

What is the purpose of the pipe inside the double jar juice dispenser?

Here is the picture: What is the purpose of the pipe inside the double jar juice dispenser?
Hilbert Silva's user avatar
0 votes
2 answers
123 views

Will toasting sprouted bread destroy harmful bacteria like e-coli?

I like to eat sprouted bread but became concerned after reading that sprouts are more likely to harbor bacteria like e-coli and the such. The bread comes in frozen loafs and I always keep it in the ...
Sedumjoy's user avatar
  • 854
3 votes
1 answer
78 views

What's a good substitute for asari clams?

I'm Indonesian, and asari clams are really expensive here. What other clams can I use to substitute that?
exius's user avatar
  • 31
3 votes
0 answers
122 views

Are bare screw-heads on air-fryer food-safe?

I just bought my first air-fryer - it appears to be a reputable brand, perhaps on the cheaper end. The Teflon-coated "basket" (bowl) is attached to the plastic handle by a number of screws. ...
Oddthinking's user avatar
6 votes
1 answer
134 views

When an induction hob offers a temperature control mode, what (and how) is it measuring?

I've recently bought a single-ring induction hob (portable cooktop).* I rather like it, but I noticed that, in common with many induction hobs, it has both power levels and a temperature control mode....
Chris H's user avatar
  • 44.4k
1 vote
0 answers
71 views

What is the required salinity for sauerkraut [duplicate]

I was thinking of making my own sauerkraut lately, so I have been watching some YouTube videos on the topic. What stuck me as weird was that all videos gave an estimation on the amount of salt (in ...
NoOne's user avatar
  • 111
7 votes
3 answers
2k views

Is there an easy way to store yogurt and have it maintain its consistency?

I have recently got into making low fat, high protein and low effort yogurt. My procedure uses a single 4 pint dish for the whole process, starting with "cooking" the milk in the microwave, ...
User65535's user avatar
  • 1,273
3 votes
2 answers
203 views

Are my dumplings properly cooked?

Recently I've been experimenting with homemade flour (or mostly-flour) dumplings. The recipes I've found all call for baking powder, but that's expensive and I don't keep it on hand, so I've been ...
Karl Knechtel's user avatar
0 votes
1 answer
132 views

How to turn cookie recipe into brownie recipe?

What alterations should I make to my favorite cookie recipe (red velvet w/cream cheese chips) to turn it into a chewy gooey red velvet brownie w/cheese cake filling recipe?
Teaspoon's user avatar
1 vote
0 answers
71 views

How to Preventing Cracks in Mutton Seekh Kebabs in tandoor

My mutton seekh kebabs were cracking in the tandoor. How much fat should I use in the seekh mixture? I Googled it and they say 20 to 30 percent fat. I think that amount of fat is high for seekh kebabs....
Ankit Ktd's user avatar
1 vote
2 answers
132 views

how to get fish smell out of cast iron skillet

When I cook fish fillets in my cast iron griddle skillet, the skillet smells like fish even after I clean it. Is there a way to get that fish smell out? I clean the skillet by first putting water in ...
Joshua JJ S's user avatar
4 votes
1 answer
139 views

Unable to understand the second rise

Novice here,not able to understand why second rises are neccessary. Some says that second proof can make the bubbles distribute more evenly but ,say,if I knead the dough properly and it has a nice ...
Rita's user avatar
  • 51
19 votes
3 answers
3k views

How can I determine whether a food or ingredient is "ultraprocessed"?

I often read articles talking about the risks of "ultraprocessed" food. Here is an example article from NPR. On the one hand, there are foods which are obviously not ultraprocessed: plain ...
poundifdef's user avatar
4 votes
1 answer
327 views

Is my friend's oven broken?

Large dish of reftrigerated lasagna in an IKEA porcelan dish, enough to serve 10 reasonable adult portions as described here: What would be the best way of preparing lasagne in advance?. The lasagna ...
Greybeard's user avatar
  • 6,120
2 votes
1 answer
168 views

How to make a nutella chocolate sauce that stays liquid at room temperature?

I am planning to startup a waffle store, for that I have bought a 750g jar of nutella. I also need to melt a chocolate bar. Now I am willing to make the nutella and chocolate bar less dense or liquify ...
Fahad Bin Abu Naser's user avatar
1 vote
0 answers
92 views

Watery Gummies - Yuk!

I have a similar problem as another post but after reading through the suggestions, I think I found part of what I did wrong but not everything. My recipe was simple: 1 tbsp sugar 2 tbsp Gelatin ...
KEH's user avatar
  • 11
0 votes
2 answers
161 views

How to know if chicken is cooked on charcoal bbq without temperature monitor

Is there a way to know if the chicken (bonesless on skewers, leg piece) has been done from inside too without having a temperature monitor to poke in middle of thick part of chicken. I have noticed ...
localhost's user avatar
  • 263
1 vote
1 answer
243 views

Help recalling the name of a recipe?

While in Europe I frequently cooked this wonderful pasta recipe someone there recommended to me, but I've tragically forgotten the name! It started with spaghetti and the second word started with an ...
SuperDialga's user avatar
7 votes
6 answers
3k views

How (or is there) a way to make my rice more fluffy than sticky? Given my current approach

FWIW Here is how I cook white rice (generally short grain, usually Hokkaido rice FWIW). clean/rinse the (already generally clean) pot (just a stainless steel pot) with my hands a very very lot under ...
Fattie's user avatar
  • 195
12 votes
5 answers
3k views

What would be the best way of preparing lasagne in advance?

Due to time constraints, I need to prepare a large lasagne in advance of a dinner party at a friends house the next day. The ingredients will be meat sauce, bechamel sauce, a variety of grated hard ...
Greybeard's user avatar
  • 6,120
2 votes
0 answers
126 views

Is frozen Pacific Salmon wild?

The Guardian is reporting on the change to drop the word "farmed" from Scottish farmed salmon in the protected geographical indication scheme. It says: An application by the industry body ...
User65535's user avatar
  • 1,273
1 vote
0 answers
88 views

I gave my frozen fried rice a flavor I only get when I get fried rice from a Hibachi restaurant. How can I do this again without creating smoke? [duplicate]

The other day I used my stainless steel pan to cook my frozen fried rice. I have done this often. This time I accidentally left the stove to preheat the pan on its highest setting. When I sprayed in ...
CalebK's user avatar
  • 111
1 vote
1 answer
194 views

What are these 'Indian' little red onions, exactly?

The Indian market in my neighborhood carries these pictured onions. They have violet skin, white flesh, and light violet layer surfaces. Their flavor is about the same as spherical (ordinary to me) ...
ariola's user avatar
  • 751
1 vote
1 answer
77 views

Fridge acceptable temperature cycle

The internet is full of information about the optimal temperature inside the fridge. But every once in a while, the compressor has to stop, and the temperature begins to rise, and I failed to find how ...
Anton  Merzliakov's user avatar
9 votes
4 answers
3k views

How to make gas bbq ready for cooking after a long non use

I have a gas bbq which I haven’t used in 3 years and today I turned it on to see if it works and to my surprise it does. Now it has been filled with webs and other stuff to I turned it on. What should ...
localhost's user avatar
  • 263
0 votes
0 answers
54 views

Wafer paper for nougat

I would like to make nougats, but it can be a messy affair if their is no wafer paper. Does anyone have any tips or can anyone give a recipe for making wafer paper for nougat?
user110185's user avatar
5 votes
1 answer
605 views

How to safely use tongs when grilling?

Last night I made chicken for a group of people on the grill. I used tongs to put the meat on the grill, flip, and move it around. What would be a physical process I can follow to make sure I'm doing ...
poundifdef's user avatar
2 votes
2 answers
105 views

Which variety of blueberry is best for jam? [closed]

Which blueberry makes the most flavorful jam: the small wild blueberries or the larger variety? Wild ones are supposed to have more flavor, but because they have a greater skin to pulp ratio, I ...
domicile's user avatar
1 vote
1 answer
90 views

Oven spring:release of CO2 in to the surrounding gas cells?

I’m recently reading an article about bread science https://www.researchgate.net/publication/370828942),and there is one section dealing with the physical changes of the dough during oven spring ,...
Rita's user avatar
  • 51
1 vote
0 answers
56 views

How to have a good alveolation when baking at a low temperature? [duplicate]

I wonder if it is possible to have a good alveolation when baking at a low temperature. I would like to have big alveoli, a large cornice, and an irregular alveolation. About the temperature, i ...
Bertrand125's user avatar
12 votes
1 answer
6k views

Why doesn't Japanese pineapple hurt my mouth, unlike what I eat in the US?

Eating uncooked pineapple in the USA always bleeds my lips and tongue. In past two weeks in Japan, I have bought fresh raw pineapple, and eat one, daily. Each pineapple is pricier, as with most ...
user109440's user avatar
1 vote
1 answer
174 views

Can I use egg whites instead of whole eggs in meatballs?

I made egg custard and I have leftover egg whites. Will it work to use just egg whites as the binder in meatballs? I have not tried this yet.
Rosemary's user avatar
1 vote
1 answer
202 views

Why does sunflower oil turned to green after frying?

After frying foods, for example, chicken or cutlets(mix of meat and potato) with frying sunflower oil, the oil turns green/greenish, is this oil spoiled and bad? Shouldn't I use the rest of the oil ...
Hadi's user avatar
  • 11
4 votes
1 answer
937 views

Freezer door left slightly open

My larder freezer door was left slightly open overnight - one of the internal drawers wasn't pushed fully home. The gap was about 2 millimetres and the alarm was sounding. The freezer was last open at ...
Keith Miller's user avatar
0 votes
1 answer
166 views

Tough chuck steak in slow cooker

Recipe 2.5kg chuck steak 8-10 hours on low. Used 900g cooked for 8 hours. Meat was very tough, should cooking time have beeb reduced? No problem with chuck steak before but first time in small slow ...
Marcia Bailey's user avatar
2 votes
2 answers
247 views

What's wrong with cooking shakshuka eggs separately?

If I fry/poach eggs for shakshuka (essentially fried tomato paste with spices) separately, not in tomato sauce dips, will it make any difference to the final result? In more detail: there is already a ...
Yulia V's user avatar
  • 717
12 votes
2 answers
4k views

Homemade salad dressing with raw garlic not safe?

I just went on a well recognised cooking website for a salad recipe and it said that the salad dressing can only be stored for 48hrs as it has raw garlic in it and keeping it any longer can have ...
Mich's user avatar
  • 121
0 votes
1 answer
114 views

Instant noodle flavour/ flavor enhancers – beyond mere MSG

Instant noodles typically contain three flavour enhancers: the infamous MSG (typically at 97%), and the much more expensive disodium inosinate at 1.5% and disodium guanlytate also at 1.5% to make up ...
Dade McDade's user avatar

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