All Questions
868
questions with no upvoted or accepted answers
7
votes
1
answer
2k
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...") ...
- 504
6
votes
1
answer
647
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
0
answers
151
views
Can Yudane method be used when making cookie dough?
Can Yudane method be used to make cookies more chewy and moist? Assuming the cookie dough is a recipe that is made with some amount of milk and other enrichments like egg yolk, butter etc.
EDIT: I'm ...
- 461
5
votes
0
answers
228
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 ...
- 151
5
votes
0
answers
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 ...
- 51
5
votes
1
answer
425
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
157
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
2k
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 ...
- 61.4k
4
votes
0
answers
334
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
6k
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
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
153
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
414
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
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
757
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
110
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
2
answers
8k
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 ...
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
1
answer
109
views
What are the considerations in deciding which way up to roast a bird?
This question is partially prompted by this question and the two "how to cook turkey" links therein. The question and the links seem to implicitly assume you cook your turkey on its back, ...
- 859
3
votes
0
answers
165
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
0
answers
61
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 ...
- 130
3
votes
0
answers
157
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
113
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
107
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
106
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-...
- 5,434
3
votes
0
answers
120
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
361
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
65
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
1
answer
133
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
644
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
477
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
278
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
117
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
211
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
150
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
352
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
116
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
557
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
170
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
150
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 ...
- 2,429
3
votes
0
answers
111
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
138
views
Coconut yoghurt too thick
I've been trying to make a creamy coconut yoghurt in an incubator. Ingredients:
Water
Coconut milk powder
Small amount of store-bought coconut yoghurt
The first time it came out too thin. The next ...
- 213
3
votes
0
answers
575
views
Granola from oat groats
I would like to make granola using a completely whole grain- the oat groat. How can I make granola from oat groats? Should I half-cook them and then put them in the oven?
- 31
3
votes
0
answers
191
views
Durian Jam (Pectin ratio)
My friend and I have a tradition of giving each other unspeakably horrible presents on each other's half birthday. I want him to be able to enjoy the delicious taste - and smell - of durian all year ...
- 131
3
votes
0
answers
63
views
Plain vs flavored Crema Catalana
I have in front of me two recipes for Crema Catalana, one plain and one coffee and cardamom flavored.
The amount of milk in the former is equal to the amount of milk plus coffee of the latter. The ...
- 794
3
votes
0
answers
528
views
Final failure mode of Cosori electric pressure cooker when lid is left unlocked?
One reason I prefer an electronic pressure cooker to a regular stove for safety is that it won't start without setting the count-down timer to turn it back off. (I am forgetful, and have 3 times ...
- 31
3
votes
0
answers
136
views
Creating some flakiness inside a Belgian Liege waffle
I have a pretty good basic recipe for Belgian Liege waffles. Its as follows: 1 egg, 40g butter, 5g salt, 20g sugar, 250g flour, 6g dry yeast, 90ml milk, once the ingredients are combined and the dough ...
- 228
3
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 ...
- 79
3
votes
0
answers
2k
views
How to recreate the sauce in McDonald's 1955 Burger?
For a few weeks, my local McDonalds was selling a burger called the "1955 Burger", which had a really delicious sauce with lots of other things mixed in. I tried buying various BBQ sauces in the ...
- 1,939