All Questions
26,929
questions
0
votes
0
answers
71
views
Stacking 3 layers of a sheet cake
Can I stack 3 layers of a half sheet cake on top of each other without having boards inbetween and just using dowels through the 3 layers?
- 1
0
votes
0
answers
33
views
Gritty sugar cookie dough. Raw. And cooked [duplicate]
I have made peanut butter cookie dough 2x both times the cookie dough came out gritty Baked and unbake I put the dough in frig for 3 hrs 1st batch the 2nd batch in the frig for 3 days. still is ...
- 1
2
votes
2
answers
149
views
Are non-glazed or matte glazed clay mugs safe for containing hot drinks? [video included]
https://www.youtube.com/watch?v=8RwP6ISf0GY
These were a recent purchase, so they had a very strong smell of "paint" out of the box. First thing I did was submerge them in water. It's ...
- 217
3
votes
1
answer
100
views
Understanding cold-blended cheese dip being runny but setting overnight
I made a cheese dip by blending sour cream with soft goat cheese and some flavorings. The sour cream was mildly firm; blending did not warm up the mixture. It came out as a liquid. I set it up to ...
- 587
0
votes
2
answers
180
views
What can I do about my silicone spatulas' terrible taste?
I use silicone spatulas for a lot of things. They're especially nice for scrambled eggs in a nonstick skillet. However, over the years, they've taken on a really nasty soapy taste. Now my eggs ...
- 321
2
votes
1
answer
98
views
How to fix pancakey cookies after substituting yogurt for eggs?
I made a cardamom cookie batter using this recipe but using cardamom instead of lemon. I had no eggs, so I tried substituting Greek yogurt (non-fat, since that’s what I had). First batch I made have ...
- 21
3
votes
2
answers
125
views
How to cook perennial kale?
This year I started growing perennial kale, more precisely, I obtained some plants of the old Taunton Deane variety. While using the leaves for cooking the first time I noted that my recipes for ...
- 33
1
vote
1
answer
129
views
Can I pressure cook nested containers?
I have some tutoring in pressure canning, and an engineering background, so please don't judge me for what is about to be a naive question.
I understand that pressure canning uses a sealed liquid ...
- 11
5
votes
1
answer
1k
views
Potency of stored baking powder - decreases with time or exposure to air or both?
Curious about how baking powder - both types (with and without a high-temperature aluminum salt) - loses its oomph.
Assuming a constant room temperature. Time only? Exposure to air/atmospheric ...
- 153
7
votes
1
answer
478
views
Why did my potatoes and bananas spoil to mush within a week?
I bought a bag of potatoes and a hand of bananas on Sunday (from Costco)
and just let them sit in the kitchen until Friday, when I noticed water
oozing out of a few of the bananas.
Then, the next day, ...
- 467
14
votes
2
answers
4k
views
Why would a 4 layer cake fall over?
(First time asker!)
It should have been perfect. 6 inch white birthday cake. 4 layers, fully/correctly cooked, domes sliced off. It was encased in a correct Italian buttercream (sugar cooked to 248f) ...
- 241
2
votes
1
answer
159
views
Is it ok if there is brine on top of my sauerkraut but not in the middle and bottom portion of my jar while fermenting?
Not my 1st time making sauerkraut but 1st time this seems to happen to me.
In my 2 biggest jars (4l.) I put small glass containers as weight (fit perfectly) and filled my jars quite a bit... so I know ...
- 23
3
votes
1
answer
478
views
Butternut squash: bake, then cube?
I've got a recipe that requires baked butternut squash cubes. Is it possible to bake the squash whole first, then cube it afterwards? If so, should I attempt to peel it after baking?
- 641
4
votes
1
answer
156
views
Silica gel to dehydrate soft cheese safely?
To firm up a soft cheese round, I bagged in fine nylon mesh (nutmilk bag) and buried in silica beads in a sealed container in fridge.
'Aged' nicely in 3 days.
Any food safety issues?
ie brand of beads ...
- 5,414
0
votes
1
answer
91
views
Do you wash before consuming already cut parts of fruits?
There are some super markets and stores that sell the fruits already cut.
E.g. containers with pomegranate seeds.
In such cases, do you usually wash them before consumption?
- 451
3
votes
1
answer
216
views
Fermenting lactose water solution as if it were milk with lactic acid bacteria
I have been fermenting milk for the last 10 years and used various commercial lactic acid bacteria cultures and starters.
I am well aware that there are thermophilic and mesophilic cultures and ...
- 31
0
votes
1
answer
202
views
Ate some bad green salsa before i realized it was bad. Botulism?
Got a burrito from my favorite burrito spot today for lunch. I really like the green salsa so I got some extra. They were hand prepackaged little cups. The lid felt like there was a bit of pressure in ...
0
votes
0
answers
75
views
Brewed tea storage safety
I'm having a really hard time believing that storing unsweetened, un-drank-from tea in the fridge overnight is unsafe. What gives? I get that a mug that I make wouldn't be sterile, but most non-...
- 19
0
votes
0
answers
23
views
Which hydrocolloids before adding cheese culture?
My mesophilic starter will start to die at 40c.
I would like to thicken my nutcheese base and stir while cooling to under 40c, preferably 30c, before mixing in starter and allowing to set.
What ...
- 5,414
3
votes
1
answer
594
views
How can I assure even heat distribution in a glass bundt pan with a closed tube?
Have a beautiful borosilicate glass bundt pan with which I have had mixed results when baking. My Kugelhopfs and babkas turn out well sometimes and so do other bundts like the Apple Dapple cake etc.. ...
- 31
3
votes
1
answer
157
views
How do I make the dough for soup dumplings?
I recently tried to make soup dumplings in the style of the Din Tai Fung restaurant. Their dumplings are relatively small and have very soft and thin skin that is still strong enough to not leak out ...
- 564
1
vote
1
answer
85
views
Sagging flat-bread after proofing
I have been making sourdough bread for quite a long time (almost a year) and am starting to up the hydration percentage from 60-65% to like 70-75%.
When I do this, I am fine with activating the gluten ...
1
vote
0
answers
86
views
nutritional profile of grilled sunflower heads (not just seeds)
I've been seeing recipes that recommend grilling the whole head of the sunflower, including the heart and the semi-mature seeds. I'm curious if there's a good way to estimate the nutritional profile ...
- 11
0
votes
1
answer
132
views
Fried chicken variation
Suppose I am making KFC-style chicken at home.
What would be the problem if I
marinade the chicken with spices
get the pieces boiled before coating
use liquid batter rather than dry powder for ...
- 837
15
votes
3
answers
3k
views
Making caramel sauce with yogurt instead of milk
One style of caramel recipe dissolves sugar in cream or milk and heats that until it browns. Is there any reason this wouldn't work with yoghurt? Is there a known such recipe? It's impossible to ...
- 587
1
vote
0
answers
122
views
Why wasn’t my chicken broth boiling in jars when I took it out of the pressure canner?
I pressure canned chicken broth in my electric pressure canner. When I took the jars out of the canner the broth was not boiling inside the jar. Should I be concerned? That has never happened before. ...
0
votes
0
answers
64
views
Amount of powder lactase for 1 liter of milk
Can you please estimate the amount of powder and liquid lactase to add to one liter of milk, as I prefer to use powder lactase?
0
votes
1
answer
155
views
What would (or do) you call komatsuna in English?
What if anything are these greens called in English?
Likely brassica rapa perviridis.
- 118
3
votes
1
answer
105
views
Garlic Quick Pickle Too Spicy
I'm trying to make garlic flavored quick/refrigerator pickles, but when I simply try to increase the amount of garlic in the jars, they end up getting fairly spicy. I am using some red pepper flake, ...
- 131
0
votes
2
answers
105
views
How to make airy dough with a crispy crust?
I want to make sweet bread. I found the most suitable recipe. But I want to make it so that after I put the dough in the oven, it will not change in shape and size, and that in the end the bread will ...
- 133
0
votes
1
answer
122
views
How to make distilled water? [closed]
Sort of unrelated to cooking, but for steaming my clothes using a steamer, I need something called distilled water. I am completely confused by seeing guides on the internet on how to make it. Could ...
0
votes
0
answers
43
views
Shredded cheese goes bad left out when...? [duplicate]
I had just bought three, 2 lb shredded bags of cheese. Power outage while we were gone for 3 days. Weather in area was very warm. Frig was never opened until our return, however it was not cold in ...
- 1
1
vote
1
answer
128
views
Open-Source Stand Mixer (Kitchen Equipment)?
Where can I find designs for an open-source stand mixer?
I'm generally looking for small-scale, industrial-quality kitchen equipment that's open-source. I'd prefer a set of machines that share the ...
- 256
1
vote
2
answers
69
views
How tight should a vacuum sealed bag be? [duplicate]
From what I remember from new, my vacuum sealer doesn't seem to suck air out of the bag as well as it used to. While the bag does "Crinkle up", there seems to be more air inside the bag than ...
- 5,395
1
vote
1
answer
140
views
Recovering from a sous vide disaster
I batch cooked 4 large boneless chicken breasts last night for 90 minutes at what I thought was 63c but actually turned out to be 60c. When cutting up the chicken to add to the sauce it was clear that ...
- 5,395
0
votes
1
answer
110
views
How should I measure ginger powder?
Whenever I use ginger powder in a curry, it tastes bitter.
For instance, today I added two tea-spoons of ginger powder to cook a curry of 400 grams of chickpeas and approximately 700 grams of potatos. ...
- 837
-1
votes
0
answers
53
views
Getting puff pastry to bake in the middle
When I bake a large piece of homemade puff pastry. the center does not rise or bake through. I have tried different oven temperatures and convection but it doesn't make a difference.
7
votes
3
answers
2k
views
Silicone food molds that have been used to prepare (caustic soap): Safe for use with food again?
After a silicone food mold has been used to prepare soap using very caustic materials (such as sodium hydroxide), is such a mold safe for use with food again? Is a regular dish washer cycle enough to ...
- 535
7
votes
2
answers
3k
views
Is a garlic bulb which is coloured brown on the outside safe to eat?
The outside of the bulb is brown at the top, but the cloves look and feel normal when peeled.
Is this safe to eat? What is the reason for the brown colour?
- 181
0
votes
1
answer
88
views
New KitchenAid oven browning baked goods unevenly
Help! I am very frustrated. When baking cookies or cakes in our new (less than one month old) double wall oven, it over browns the edges while the center is not brown at all! I have been baking for ...
- 1
0
votes
1
answer
120
views
How do I establish how many chickens fit on my rotisserie?
I have a large rotisserie BBQ with double skewers side by each. I would like to get an idea of how many whole chickens I can roast at the same time. The skewers can fit about 5 small chickens (3-4 lbs)...
- 11
0
votes
1
answer
126
views
Do pizza / baking stones really keep the oven temperature more consistent? Does it make baking any better? [closed]
So some people swear by putting a pizza or baking stone at the base of their oven to even out the hot spots and help maintain temperature by decreasing huge fluctuations in temperature in their oven ...
- 61
6
votes
2
answers
3k
views
After putting something in my oven, the temperature drops and is super slow to increase back up despite keeping the door shut
Some details that may help: my gas oven averages 10 degrees off when I heat it up to a set temperature with nothing in it. Also it says it has reached the set temperature before it actually has so I ...
- 61
0
votes
1
answer
149
views
Kneading apple strudel dough
My instructions for kneading strudel dough include slamming the dough against the floured board a few times during kneading. What is the purpose of slamming the dough?
- 1
12
votes
3
answers
5k
views
Is the liquid inside the canned chickpeas meant for consumption?
Can the liquid inside the canned chickpeas be consumed?
Should I drain it or add it to the chickpea-curry?
- 837
6
votes
2
answers
1k
views
Are high-starch potatoes hard (low-starch soft)?
As the season progresses a potato changes e.g. an Ilam Hardy early in the season (October) is quite waxy. A mid season Ilam Hardy is a good general purpose potato, while towards the end of the season ...
- 163
7
votes
2
answers
327
views
Is there a better way to wash home-made butter?
Freshly-churned butter has to be washed clean of residual buttermilk to keep well.
The only method I've seen recommended is to massage the butter by hand in changes of iced water.
This can be quite ...
- 1,865
3
votes
2
answers
346
views
How to freeze and thaw black eyed peas
I'm considering moving from canned black eyed peas to dry black eyed peas since they're cheaper. I'm thinking of batch boiling them and freezing them but I'm not sure if I could eat them straight ...
- 389
1
vote
0
answers
88
views
Making 30% Sour Cream
I only have regular sour cream but I need 30% sour cream. Can I add something to the sour cream to make it 30%?
- 11
2
votes
1
answer
122
views
Out of power after one hour of canning
I was canning hot packed chicken for 1:15 minutes and the power went off after one hour. I left everything there and I could hear the boiling in the canner for the remainder of the 15 minutes. The ...
- 21