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5
votes
0answers
148 views

What replacement makes a good training material for shaping Japanese tea-ceremony sweets?

Many Wagashi are made from a mix of rice flour, Shiroan (white bean paste), sugar, and other ingredients. Of those Namagashi are among the most beautiful, shaped as little art pieces and then served ...
8
votes
2answers
3k views

Can fresh (frozen) beans be added directly to stew?

I am making a pressure cooker stew and have frozen butter beans that I would like to add. Since I generally use dried beans, my typical process would be to soak the beans overnight, cook them ...
3
votes
0answers
116 views

Recipe I have been using for years suddenly does not give good results

I have a carrot cake recipe I have been using for years that always produced a nice evenly cooked cake. The last 3 times I made it, it is super thin in the center and does not rise as high as it used ...
1
vote
0answers
116 views

How can I make my french fries crispy? [duplicate]

Some restaurants have larger fries that are super crispy. The outside layer is hard and thick. image: https://qualitygreens.com/recipes/recipe/160/Thick_Cut_Fries/ I wanted to reproduce this for ...
-3
votes
0answers
101 views

Even after thawing, why do PC Blue Menu Wild Nova Scotian Frozen Sea Scallops spew out so much water? [duplicate]

My rural community has merely one supermarket. It sells merely ONE brand of scallop. The supermarket keeps them in a freezer. When I get home, I cut open the bag, place the scallops in a colander and ...
0
votes
0answers
63 views

How can I find T150 wheat flour in the United States?

In France I buy bread made of T150 wheat flour. In the United States, I can only find bread made of whole-wheat flour or some nutritionally inferior flour. How can I find bread made of T150 wheat ...
5
votes
2answers
186 views

Injecting Jack Daniels into pork

I have been smoking meats for a while now, and was recently given a marinade injector. I searched through a few forums, and found a few people really like mixing apple juice with Jack Daniels for ...
0
votes
1answer
114 views

Why is pasta added to Turkish rice (sehriyeli pilav)?

In a follow-up on another question (What are these spaghetti-like strings in the rice I got from a Turkish shop?), I would like to know WHY pasta is typically added to Turkish rice dishes (like ...
0
votes
0answers
68 views

Why do most egg tart molds appear to be blackened?

In all the videos of Portuguese egg tart molds I see on Youtube, they all appear to be fully black. Carbon steel doesn't seem to be as dark as that (although it could simply be lighting), and I'm not ...
4
votes
1answer
196 views

How do taco trucks get their soft taco shells to have a slightly oily texture and more complex taste?

When I get tacos from a taco truck or the more authentic Mexican restaurants here, the soft corn taco shells often have a somewhat oily texture and are a darker color than the shells are prior to ...
0
votes
1answer
57 views

Can papain or any other protease enzyme from other foods be used to dissolve meat by cooking at appropriate temperatures?

Papain and other protease enzymes are frequently used to tenderize meat. However, they usually get cooked without a proper temperature control and the optimal protease temperature (which according to ...
0
votes
2answers
96 views

Fermenting Peppers in brine with 1 table spoon salt to 0.9 L Jar, too low salt? Botulism risk?

I have fermented some peppers, but after doing so, I started to doubt the ratio of salt might be too low; I used 1 table spoon of salt, for a jar of 0.9 L; does this create a safe environment against ...
2
votes
1answer
117 views

Is there a difference between pork shoulder and pork ribs when used in stews?

In the local chain supermarket (western US) they sell both "pork country-style ribs" and "country-style pork shoulder". Both are cut into 2-4" strips, bone-in or no bone. In ...
9
votes
1answer
1k views

Do I need to soak fresh beans?

I have scarlet runner beans in my garden this year. I just picked my first batch of dry pods and shelled them. Most of the recipes I find online assume that you are buying or using dry beans and call ...
0
votes
3answers
150 views

Does the addition of acid into flour inhibit gluten formation?

I want my dough to have minimal gluten formation. For that I will be adding boiling water to my flour. Also I am curious that does adding any acid such as lemon juice/vinegar will inhibit gluten ...
7
votes
5answers
3k views

Does Challah bread need to be braided?

I need to bake Challah bread for sandwiches for a large number of people. Can I avoid the braiding? is it important to the final taste?
2
votes
2answers
297 views

Found a single fruit fly inside my batch of apple cider vinegar. Should I throw it all away?

I'm making apple cider vinegar. I strained the scraps from the liquid and some time later, found a single fruit fly inside the jar. I took it off, but didn't throw it all away. It's been almost 5 ...
0
votes
1answer
100 views

Will lemon in a cast-iron pan with roast chicken cause problems?

I have two chicken recipes that I've perfected over the years: Roasted spatchcock in the oven, in a pre-heated cast iron pan, using a rub with oil, paprika, and garlic Rotisserie on the grill, ...
0
votes
0answers
40 views

Seeking a general rule to predict the number of eggs needed for an omelette to be stable [duplicate]

I'm pretty confident that most of us would have experienced this before. You're trying to cook an omelette. Mise en place. You've got your ingredients prepared, the eggs broken up and beaten in a bowl....
1
vote
2answers
160 views

Alcohol level still the same after being soaked with dried fruit

Prunes soaked in gin, does the gin still have same alcohol content after 2 months?
14
votes
1answer
5k views

How many tablespoons of butter are in a tablespoon of butter?

The title may sound silly, but the question is serious: When I buy butter, the package says Net Wt. 16oz, and I trust this because the authorities regulate such things. Inside the package, each stick ...
0
votes
0answers
35 views

Is broth and stock the same thing? [duplicate]

I see some recipes calling for chicken broth and some call for chicken stock. I suspect that they are the same but cannot really say for sure. Is there a difference or is it a case of American vs ...
30
votes
2answers
10k views

Why do Brussels sprouts only taste good when cut?

My mom always used to cook or steam Brussels sprouts whole. I always hated them and still do now if they are prepared that way. They tend to get a very sharp, slightly bitter vegetable taste, similar ...
5
votes
1answer
765 views

Is there a "standard" stove heat?

When I'm trying to replicate a dish from a professional chef's video, I notice that sometimes they make a point to call out what heat they are using on the stove, but often they don't, not even using ...
0
votes
1answer
90 views

Can I make grapes honey from grape juice only

Following this video, we can see how to make grapes honey from grapes. Is there also a way to make grapes honey from 100% grape juice (instead of the whole grapes)? As can be seen in the video the ...
3
votes
1answer
302 views

What is this brown mass on this egg?

I boiled an egg and while eating it I found this brown mass. It's not gooey - I tested whether I could squeeze it out, but it just ripped with the rest of the egg white. Update: another egg in this ...
4
votes
0answers
69 views

White texture on natto

I'm making first time natto in natto/black garlic pot. So I go by the recepie. First soak beans for 24h then steam to be softer. Put natto starter inside small amount of water and mix it with soya. ...
6
votes
1answer
378 views

What’s up with this egg?

I’ve never seen anything like this before. It came like this from the supermarket. EDIT: here's what happened when my wife boiled it:
1
vote
0answers
191 views

What relationship exists between a rooster and broken egg yolks?

I regularly purchase fresh chicken eggs from a small farm located inside Richmond, Virginia city limits, about three miles from the outdoor market where they are sold. These farmers are diligent and ...
4
votes
1answer
187 views

Brisket Temperature? [duplicate]

I have received mixed information what is the right target temperature for Brisket. A lot of online recipes call for 90+ Celsius (mentioning that otherwise it's too tough) but on the other hand I was ...
6
votes
1answer
226 views

What use is salting salmon skin?

When cooking salmon, I often see recipes instructing to salt both sides, including the skin. If I’m not planning to eat the skin, does this serve another purpose?
1
vote
1answer
97 views

Proper size of Portuguese custard tart

On Amazon, I see that most of the egg tart molds have dimensions ~7 cm top diameter ~4 cm bottom diameter ~2 cm height However, I then see some other molds seemingly from Portugal with dimensions 7....
20
votes
4answers
8k views

Why do we need to reheat food?

Among family, I have found radically different approaches to reheating food that has already been fully cooked. Some will not eat last night's leftovers unless they have been microwaved to the point ...
0
votes
1answer
140 views

Cannot Get My Starter to Start

I have prepared my starter from Chad Robertson's Tartine Book three times. Twice it grew mold. Once it never grew anything for almost a week. I am using the exact recipe and clean utensils. What ...
9
votes
2answers
374 views

How to use this pan?

Does anyone have any idea what this pan is called? It has a bottom dish and a rack that sits on top with several “legs”. It has a cover. There is a hole in the center of both the bottom part and the ...
0
votes
1answer
71 views

is my beet/horseradish relish safe? I changed the recipe

It called for cooked shredded beets, raw chopped cabbage, horseradish, sugar and salt, packed in jars and cover w. vinegar.Nothing else. That seemed inadequate, so I added a cup of vinegar to the mix, ...
2
votes
1answer
61 views

Material used for Portuguese custard tart molds

From a previous question, it was recommended that for Portuguese custard tarts to use galvanized steel or aluminum molds, and also that the oven be heated to minimally 250°C (482°F). This video at ~2:...
2
votes
1answer
89 views

Why did my fruit tart cream/custard have spots in it?

I just made a fruit tart for the first time in my life. I searched for fruit tart recipes and I decided to use a 5-star recipe with the most ratings to try to minimize the possibility that anything ...
-1
votes
0answers
70 views

Best Preservatives for Home-Made Brownies

I'm trying to sell home-made brownies made using Betty Crocker Fudge mix and the instructions on the back of the brownie mix box. I'm just looking to sell them for an informal bake-sale kind of event, ...
0
votes
2answers
128 views

I am making duck confit this weekend and will refrigerate it. I am curious though; what are the concerns for leaving it in a cool room?

I've made duck confit many times before and used it fresh. This time, though, I'd like to try to age it in the fridge a bit to see if I notice a difference. To do this I've purchased some earthenware ...
0
votes
1answer
104 views

How long should one steam food to reheat safely?

One of the big problems with reheating food in a microwave or an oven is that it dries out the dish. To safely eat reheated food, it requires to be brought up to 165F or 75C. How long on average, ...
2
votes
1answer
109 views

How do I extract the crab claw meat clinging to, and covered by, the shells?

I defrosted these Snow Crab claws, but the meat still clings to the shell. I can't yank all the claw meat out of the shell intact and in one go, because the meat keeps splitting and sundering at the ...
20
votes
7answers
5k views

Is it possible to cook an egg in a thermos flask?

Scenario: I want to hard-boil a single whole egg with the least amount of effort and active cooking time. I don't own an egg steamer and don't want to buy another kitchen gadget that takes up space ...
5
votes
1answer
630 views

Salmon slicer vs Brisket slicer? I can only afford one

At this time I can only afford to buy one slicer - a salmon slicer or a brisket slicer. I regularly cure and smoke fish (Salmon, tuna, etc) and love cutting it very thin. I also regularly cook large ...
2
votes
1answer
83 views

Thawing frozen meat: How long in fridge? [duplicate]

So I had a 4-5 lb chunk of chuck roast sitting in the freezer for a few weeks, it was obviously frozen solid at that point. I wanted to eventually make some roast in the slow cooker but I figured I ...
8
votes
2answers
248 views

Will dry ice damage kitchen equipment?

I have been reading an article on using dry ice to make ice cream. Aside from the usual safety precautions for dealing with a material that sublimates at -109.3F, I am concerned about what effects it ...
0
votes
0answers
48 views

What factors impact on pita pop [duplicate]

I am wondering which factors impact on pita pop. From some time I am trying to make it and the pita stays flat.
31
votes
5answers
8k views

Can my freezer be too cold?

The FDA recommends a freezer temperature of 0˚F (-18˚C). Warmer temperatures risk bacterial growth and quality problems. But what are the reasons not to set the freezer colder? My Bosch freezer can be ...
6
votes
2answers
1k views

How do you significantly reduce the calories in bread like Franz Keto bread?

Franz Bakery makes a bread that contains 35 calories a slice (the fact that it is keto is irrelevant to me, but may still be a part of the answer): https://franzbakery.com/HTML/productView#category=...
11
votes
1answer
1k views

How does deglazing work?

If you put a steak or a chicken into a hot pan which is not completely non-stick, it is likely to stick to it a bit and leave a residue when you flip it. That is our fond. Later we deglaze the pan by ...

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