All Questions
825
questions with no upvoted or accepted answers
6
votes
0
answers
124
views
Octopus on the grill, Aussie style
On my last trip to Australia (Perth), I was invited on a lobster boat (crayfisher they called themselves) .
One of the boxes pulled out of the water had a large (1,5m from arm to arm) octopus in it, ...
- 923
6
votes
0
answers
164
views
What was Hunanese cuisine like before chili peppers were imported to China?
Today, chilis are strongly associated with Hunanese cuisine, which is regarded as the spiciest Chinese regional cuisine. However, Chinese recipe books didn't start mentioning chilis until the 1790s, ...
- 201
6
votes
0
answers
69
views
What makes sencha karigane sweeter than sencha?
Why does the addition of stems and veins to the tea increase the sweetness of the brew? Is there a specific chemical in the stems and veins of tea leaves that's responsible for the change in flavor ...
- 286
6
votes
0
answers
322
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
6
votes
0
answers
1k
views
Technique to find and eliminate the needle bone in lamb shanks?
In lamb and in cattle, the fibula and ulna bones are vestigial (http://www.aps.uoguelph.ca/~swatland/ch2_1.htm, "In beef and lamb carcasses there is a single major bone, the tibia or shank bone...") ...
- 495
5
votes
0
answers
226
views
Why do my sautee'd onions remove grill marks from my steak?
When I make steak, I sear it on the grill at high heat, then transfer to a pan of already cooking onions, mushrooms, butter to finish on low. Sometimes I've left it a little too long in the pan and ...
- 323
5
votes
1
answer
80
views
Can we use probiotic medicine for bacillus subtilis culture?
I am from India and we do not get Natto (Japanese dish) starter for making Natto. I found that it contains mostly Bacillus subtilis, so I was wondering: can I mix the Bacillus subtilis strains ...
- 151
5
votes
0
answers
121
views
How to identify fresh pork liver?
I cook pork liver very often.
Sometimes when grocery shopping, I find pork liver that's kind pale in color and with not much blood. Other times, I find liver that's very red and full of blood.
Is ...
- 235
5
votes
1
answer
286
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
5
votes
0
answers
957
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 ...
- 51
5
votes
0
answers
634
views
How to tell if Koji rice is bad?
I have some store bought Cold Mountain brand Koji rice. On the container it says it keeps in the fridge for "6-12 months". I've had it for about 8 months, but can detect no change from when I bought ...
- 643
4
votes
0
answers
92
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 ...
- 141
4
votes
0
answers
118
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
562
views
Is it possible to make a Dutch baby, or similar, without an oven?
I find myself temporarily without an oven, but am really craving a Dutch baby. Since a Dutch baby is cooked in a very hot oven, clearly I can't make a normal one. But is there any version of one, or ...
- 54.1k
4
votes
0
answers
214
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
0
answers
245
views
Cause of Spoiled idli?
I have prepared idli which was spoiled after steaming.
I followed the following process:
Soaked idli rava (coarsely ground rice) along with whole black gram(without skin).
Grinded with mixie to ...
4
votes
0
answers
3k
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
3
answers
805
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
2
answers
2k
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. ...
- 171
4
votes
0
answers
144
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
0
answers
3k
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
0
answers
247
views
What is the minimum processing time for salsas?
I found a recipe (Wonderful Salsa at Food.com) that called for it to be processed for 10 minutes. I'm seeing now that other salsa recipes call for 15 or more minutes. Is this true for all salsas, or ...
- 41
4
votes
1
answer
109
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
78
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
3
answers
180
views
Is rendering just about removing fat from meat for other purposes or does it enhance the flavor of the meat you are cooking?
As I understand it, rendering fat is a culinary term for melting and clarifying hard animal fat in dry heat or wet heat for cooking purposes.
One application of rendering I have seen is heating animal ...
- 393
3
votes
0
answers
71
views
Wok slides around in ring
I have a round bottom wok with a metal handle. When placed in the wok ring, the wok slides down to the handle side due to the weight. The ring is reversible, however it slides on either side. This is ...
- 31
3
votes
0
answers
70
views
Why is agar-agar more common in dessert recipes than pectin?
When reviewing vegetarian and vegan cookbooks, it is very common to see desserts prepared with agar-agar. Aside from pâte de fruits, I have never seen a dessert recipe call for pectin. In my own ...
- 1,217
3
votes
0
answers
217
views
Why is my hot chocolate gritty?
I know this question has been asked before here and here, but none of the provided solutions have made any difference.
Every time I attempt to make hot chocolate, there's a grittiness to it, like ...
- 274
3
votes
0
answers
98
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
97
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
86
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-...
- 5,362
3
votes
0
answers
107
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
184
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 ...
- 281
3
votes
0
answers
60
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
80
views
How can I make my the colour of non-dairy flan more like a classic flan?
Hello Seasoned Advice community, I'm looking for some flan advice please! Thanks in advance for your answers.
A family member has a dairy allergy, so for several years have been swapping cow milk out ...
- 131
3
votes
0
answers
346
views
Clear vs tinted glass bakeware
There has been at least one question regarding baking differences between light and dark metal baking pans, and metal vs glass. Is the difference between clear and tinted glass bakeware the same as ...
- 31
3
votes
0
answers
337
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
187
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
89
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
148
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
128
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
309
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
110
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
360
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
146
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
108
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 ...
- 2,419
3
votes
0
answers
105
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 ...
3
votes
0
answers
4k
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 ...
- 31
3
votes
0
answers
624
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