All Questions
916
questions with no upvoted or accepted answers
8
votes
5
answers
8k
views
Does resting fish before serving affect its texture or taste?
More and more recipes seem to turn up that tell you to rest fish before serving. Not for very long, but still. That seems not right to me. You rest meat to reabsorb juices and relax,so it seems more ...
- 1,525
7
votes
1
answer
338
views
Is the Chorleywood bread making process broadly used outside the UK
The Chorleywood bread making process is an industrial bread making technique which results in a soft, fluffy loaf.
According to Wikipedia, “As of 2009, 80% of bread made in the United Kingdom used the ...
- 172
7
votes
3
answers
297
views
Can I make a roux with matzoh meal?
Passover question!
Is is possible to make a passable and useful roux using matzoh meal instead of flour? Or does the fact that the meal is precooked cause it to just burn?
Is there passover gumbo in ...
- 65.5k
6
votes
1
answer
223
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....
- 45.2k
6
votes
1
answer
3k
views
What are these dark spots on my walnut kerns? Are they safe to eat?
Sometimes, when I'm eating walnuts, I'll find one with some dark spots on the kern surface, as shown in the photograph below. I normally prefer to err on the side of caution (I think I read somewhere ...
- 61
6
votes
1
answer
910
views
White texture on natto
I'm making a first time natto in natto/black garlic pot. So I go by the recipe.
First soak beans for 24 h then steam to be softer. Put natto starter
inside a small amount of water and mix it with ...
- 61
5
votes
1
answer
524
views
How do I create slippery and light jelly for drinking?
I created an experiment with 10 different water/gelatin ratios but none provided the required results.
I'd like to create viscosity similar to Jelly Juice pouch bags. However, when the results I'm ...
- 151
4
votes
0
answers
81
views
Can I use any kind of wheat dextrin in place of Evercrisp?
I've recently come to learn of Evercrisp, which is supposed to keep food crispy for long periods of time. However I can't really seem to be able to find it where I live. On the ingredients, it says it'...
- 71
4
votes
0
answers
126
views
Donut oil absorption standards
What are the factors that affect the oil absorption during donut frying? We are frying donuts daily and using too much shortening, so we need advice for reducing it. Are there general factors we ...
- 41
4
votes
0
answers
184
views
How long can I safely store soaked (but not cooked) *soy* beans in the fridge?
I make my own soy milk using a plant milk maker. The maker itself is very quick - it takes about 40 minutes to make a litre of soy milk. But soaking the soy beans takes hours, which means if I run out ...
- 86
4
votes
0
answers
163
views
Why add eggs to semolina dough one hot, one cold?
On a packet of durum semolina that I bought is a recipe for Nocken (a light Austrian dumpling). It has you mix the semolina into boiling milk, which gets pretty stiff as the liquid is taken up; then ...
- 787
4
votes
0
answers
132
views
Discovered 2 eggs cracked in late stage of brining
One more week to go brining my salted chicken eggs. I just saw 2 eggs with cracks that were not there earlier. Do I need to take them out or will it be ok? I have 5 days left.
- 41
4
votes
0
answers
225
views
How to avoid buying chestnuts that are green or rotten on the inside?
Hello I live in Wisconsin and bought some Chestnuts imported from Italy early December from a grocery store. I noticed while I was scoring them that majority of them were green or powdery inside I ...
- 293
4
votes
0
answers
185
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
4
votes
0
answers
365
views
Why would acorn meal still be bitter after cold leaching for a month in the fridge?
I've successfully leached, ground and dried acorns to make flour in the past. Problem: currently have a batch of ground acorn meal which I have been cold leaching in the fridge for at least a month. ...
- 41
4
votes
1
answer
10k
views
How do I clean my gas oven at the very bottom where the burner is?
Last night I was baking a peach cobbler at 400F when my son noticed orange flames coming out of the vent holes at the sides of the bottom panel of the oven. I shut off the oven and eventually the ...
- 141
4
votes
2
answers
3k
views
Possible to get Sugar Syrup and Coconut Oil to solidify together (Emulsifier needed?)
I'm trying to make a 'magic-shell' like topping from burnt sugar syrup by mixing burnt sugar syrup (sugar + corn syrup heated until dark copper color, cooked with water until smooth) with coconut oil. ...
- 341
4
votes
0
answers
2k
views
White spots of mould in the blue mould on the outside of my blue cheese
There are white spots of mould in the blue mould on the outside of my blue cheese. Is this normal?
My cheese cave runs at 60F with 85 to 90% humidity. I took this pic today, after the cheese has been ...
- 89
4
votes
0
answers
171
views
Guidelines for cooking Desert Truffels?
I have gotten my hands on a number of fresh blackish Desert Truffles, which are apparently quite different from the European ones. To quote:
Desert truffles have nothing to do with their European ...
- 370
4
votes
1
answer
4k
views
Why does my poppy seed filling have a bitter aftertaste?
I've followed the recipe here to make a poppy seed filling. The filling ended up with a somewhat bitter aftertaste, and I am wondering about the following:
At what point in that recipe could something ...
- 161
4
votes
3
answers
1k
views
What are food additives that help popsicles/shaved ice melt slower?
What are food additives that help popsicles/shaved ice melt slower?
Simple popsicle ingredients: water, sugar, flavoring
I used agar agar and gelatin before, but don’t want to: The texture is not the ...
- 41
4
votes
1
answer
939
views
What's this orange jelly on pomelo?
I was peeling my pomelo when I noticed this orange gelatinous substance between slices. No other places were found and the fruit looks good from inside. Is it safe to eat?
lolbas
4
votes
1
answer
122
views
Difficulty Working with Koji
I've made a shio koji "starter" using koji-inoculated rice grains, salt, and water, and have added fresh rice to it once in a while to keep it living and fed. I've heard many chefs and home cooks talk ...
- 41
4
votes
1
answer
2k
views
Eggless choux pastry recipe yields paper-thin top, gooey bottom
I'm trying to make eggless choux pastries for an egg-allergic friend (my eventual targets are croques-en-bouche and saint-honorés).
I have experience with choux pastry, but I've never made an eggless ...
- 41
3
votes
0
answers
150
views
Why does chocolate spread shortly taste less good once opened?
Chocolate-hazelnut spreads are said to have a relatively long shelf life even after being opened, e.g. 12 months for regular jars on the official FAQ for Nutella.
However, I personally find that once ...
- 131
3
votes
0
answers
194
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. ...
- 461
3
votes
0
answers
172
views
How to use Gouramy fish sauce?
Out of curiosity I bought some Gouramy fish sauce:
The jar contains a mixture of a very salty sauce and some fish chunks. However, the bones have not been removed and the chunks are rather chewy. ...
- 31
3
votes
0
answers
319
views
What to put in the water when cooking white asparagus?
The recipes for cooking white asparagus (the kind popular in Germany, not the green one) add a few things to the water for cooking that seem a bit odd to me. Typical recipes use some or all of the ...
- 131
3
votes
2
answers
635
views
Mold in walnuts
I usually soak and dry walnuts. It tastes much better. Unfortunately, last time, I found that it has developed mold. I soaked them for a night, I dried them for several hours at a very low temperature,...
- 317
3
votes
0
answers
70
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 ...
- 252
3
votes
0
answers
241
views
Why my fresh udon take so long to cook?
I made fresh udon recently with 2:1 of flour and water ratio. rest it for 30 minutes before knead it with foot (folding and flatenvit by foot about 4-5 times), then rest it again for 2 hour before ...
- 31
3
votes
0
answers
151
views
Are sardines I order in Winter farmed?
In Portugal and Spain, there are quite strict quota regulations limiting fishing to late Spring, Summer and early Autumn: quota regulations for sardines. Those quotas regulate the fishing of "...
- 965
3
votes
0
answers
133
views
Can apples, peaches, almonds or apricots be used for reducing lactose content in milk?
According to this paper:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5429307/#!po=13.1579
"β-Galactosidase is found in bacteria, fungi, and yeasts. In plants, it is mainly found in almonds, ...
3
votes
0
answers
113
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 ...
- 31
3
votes
0
answers
116
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-...
- 5,492
3
votes
0
answers
156
views
How does molten chocolate fondant work?
I'd like to understand more about the chemistry involved in baking molten chocolate fondant, specifically: What affects the consistency and how and why?
What I know so far -
I found the main factor to ...
- 141
3
votes
0
answers
533
views
How much (sunflower) lecithin should be used to emulsify each gram of fat in water?
I read around and haven't found a clear answer. Is there a minimum ratio of lecithin (preferably powder) to fat required to fully emulsify it in water? Does the amount of water matter? And does the ...
- 291
3
votes
1
answer
288
views
How a liquid chamoy will affect proportions in ice cream making
I'm looking for a rule of thumb so I don't mess up the base custard. So for example, let's take this NYTimes recipe: https://cooking.nytimes.com/recipes/1016605-the-only-ice-cream-recipe-youll-ever-...
- 327
3
votes
0
answers
66
views
How to remove skin from field corn
I'm trying to nixtamalize field corn. The kernels swell but the skins don't come off even with vigorous rubbing. What am I doing wrong?
- 51
3
votes
0
answers
595
views
Is this mold in hot sauce?
I have several 1 year old bottles of fermented Serrano hot sauce (I do not remember if this batch had an onion in it or not).
The sauce was canned via hot fill hold processing in woozy bottles at a ...
- 131
3
votes
0
answers
349
views
Dosa on clad stainless steel pan
Has anyone had success at making dosa on a clad stainless steel pan?
I mimicked the method for frying eggs on clad stainless steel (medium heat, when drops of water dance, add fat, spread room-...
- 131
3
votes
0
answers
152
views
Can a prebaked cheesecake be baked again inside a cake batter
I want to attempt to make a Christmas Piecaken. One of the layers I want to put a 7” cheesecake inside a 10” springform pan and pour red velvet cake batter around it. Will the cheesecake hold up ...
- 31
3
votes
0
answers
281
views
How to improve the texture of popping/bursting boba spheres with reverse spherification?
I'm trying to make boba spheres using reverse spherification, but it doesn't have the texture like the ones you get from asian supermarkets, the one with a "hard, plastic texture" that burst ...
- 51
3
votes
0
answers
180
views
Which parts of a quince have that awful onion-like flavour and aftertaste?
Every single quince I ever try to eat, without a fault, has parts on it that have an awful onion-like flavour and leave a disagreeable oniony aftertaste. Most of the fruit is completely free of that ...
- 169
3
votes
0
answers
409
views
Where can I buy piranha in UK?
I've heard that piranha is delicious (for some) and I'm curious about it. I live in Surrey, UK. I've checked various supermarkets (Tesco, Sainsburuy's, ...) and found nothing. Even Amazon says "...
- 131
3
votes
0
answers
134
views
Dough loses flexibility and strength once mixed with starter and starts raising
I've watched many videos on making sourdough bread and in most of the cases it looks like the elasticity and strength of the dough is not affected by the starter.
In my case, it doesn't work like that....
- 131
3
votes
0
answers
778
views
Gluten free bread initially rises but collapses into itself later
I've noticed that the gluten free bread I make in the breadmaker does reach the size of the gluten one but later ends up collapsing into itself later.
I've tried to make this recording of the process ...
3
votes
0
answers
190
views
Home sausage making
I have been attempting to make home beef sausages.
I have pretty much did everything according to the playbook. (Cure, spices salt, casing, etc.). However due to climate I cannot dry them outside (I ...
- 131
3
votes
0
answers
168
views
I'm Making Shio Koji - I Have Questions About The Process
So I'm fascinated by what I have read about the myriad culinary possibilities at my fingertips using shio koji.
Bought some good rice koji (IseSo Miyako Koji) and have started two similar mixtures ...
- 2,449
3
votes
0
answers
121
views
Calculating Salt/Sugar additions for Mushroom based Jerky
I'm working on a mushroom based jerky recipe and there are a couple questions about water activity that I am having trouble finding answers to.
What salt and sugar content should I be aiming for to ...
