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8 votes
5 answers
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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 ...
Marc Luxen's user avatar
  • 1,377
6 votes
1 answer
138 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
6 votes
0 answers
147 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 ...
FuzzyChef's user avatar
  • 65.3k
6 votes
0 answers
129 views

Why is my lobster bisque white?

I cooked a few living Atlantic lobsters in water for 2-3 minutes. Before cooking they were bluish, after cooking red, as normal. I halved and fried them in butter, then served them. We had a bucket ...
Marko's user avatar
  • 61
6 votes
1 answer
2k 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 ...
ДЖХБ's user avatar
6 votes
1 answer
827 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 ...
Romantheone's user avatar
5 votes
1 answer
523 views

What composition changes did Karo corn syrup make in 2023?

Every year, my family makes peanut brittle using an old family recipe (example recipe, slightly different from ours in quantities). A large portion of this recipe is Karo brand light corn syrup. The ...
FuzzyChef's user avatar
  • 65.3k
5 votes
1 answer
478 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 ...
Arturs Vancans's user avatar
4 votes
0 answers
135 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 ...
ariola's user avatar
  • 753
4 votes
0 answers
209 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 ...
Victor Feagins's user avatar
4 votes
0 answers
172 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 ...
F Chopin's user avatar
  • 153
4 votes
0 answers
357 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. ...
Lainie's user avatar
  • 41
4 votes
1 answer
9k 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 ...
eric_the_animal's user avatar
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. ...
A Barron's user avatar
  • 171
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 ...
biggles 182's user avatar
4 votes
0 answers
169 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 ...
Nathaniel Bubis's user avatar
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 ...
PixelArtDragon's user avatar
4 votes
1 answer
226 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 ...
Neil Tarrant's user avatar
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 ...
Besttee's user avatar
  • 41
4 votes
1 answer
926 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?
user avatar
4 votes
1 answer
114 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 ...
Griffin's user avatar
  • 41
4 votes
2 answers
9k views

what made the juice/water of the beans turned black

I have 3 new pre-seasoned cast iron pots as gifts I cleaned as instructed before using. But when I tried simmering a nice pot of beans in one the broth turned really black. I had to throw away ...
Wanda Hudler DeVore's user avatar
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 ...
Chew's user avatar
  • 41
3 votes
0 answers
126 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
3 votes
0 answers
55 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 ...
Grace Knight's user avatar
3 votes
0 answers
121 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.
SandyToes's user avatar
3 votes
0 answers
308 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 ...
Mad Scientist's user avatar
3 votes
1 answer
461 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,...
Nrc's user avatar
  • 307
3 votes
0 answers
67 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 ...
Mark's user avatar
  • 130
3 votes
0 answers
218 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 ...
Airisen's user avatar
  • 31
3 votes
0 answers
150 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 "...
Vickel's user avatar
  • 953
3 votes
0 answers
123 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, ...
The Testosterone Fanatic's user avatar
3 votes
0 answers
111 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 ...
Greg Fedor's user avatar
3 votes
0 answers
114 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-...
Pat Sommer's user avatar
  • 5,462
3 votes
0 answers
146 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 ...
phobic's user avatar
  • 141
3 votes
0 answers
490 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 ...
TLSO's user avatar
  • 281
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?
Elisa's user avatar
  • 51
3 votes
0 answers
544 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 ...
jcoleman's user avatar
  • 131
3 votes
0 answers
322 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-...
user1823664's user avatar
3 votes
0 answers
141 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 ...
LaurieG's user avatar
  • 31
3 votes
0 answers
249 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 ...
Hayme's user avatar
  • 51
3 votes
0 answers
160 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 ...
Dragomok's user avatar
  • 169
3 votes
0 answers
382 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 "...
Heimdall's user avatar
  • 131
3 votes
0 answers
122 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....
Chris's user avatar
  • 131
3 votes
0 answers
712 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 ...
TheMeaningfulEngineer's user avatar
3 votes
0 answers
179 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 ...
TGG's user avatar
  • 131
3 votes
0 answers
159 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 ...
Stephen Eure's user avatar
  • 2,439
3 votes
0 answers
117 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 ...
Mushroomcooking's user avatar
3 votes
2 answers
644 views

Can store bought honey be used to infuse garlic and honey?

The only question I could find about honey infused garlic on the site was Honey-fermented garlic left open overnight but they do not mention what type of Honey they use. From my research I've read: ...
user9447's user avatar
  • 359
3 votes
0 answers
5k views

can paprika or other dried spice be substituted for red bell peppers?

Can paprika or other dry spice can be substituted for red bell peppers? This recipe call for 1/2 medium red bell pepper, but a child will not eat the red peppers and I am hoping that using a dried ...
Linda's user avatar
  • 31

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