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3 votes
0 answers
63 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
4 votes
4 answers
2k views

Removing alcohol from maple extract

I would like to remove the alcohol, or as much as is reasonable, from maple extract. I plan to use this for flavoring cold foods, and don't want the alcohol taste. I have thought to do this by ...
KevinHJ's user avatar
  • 173
4 votes
2 answers
140 views

Induction hob not working when oven is on

I have an induction hob, which is over an oven (both around 10 years old). Recently I have had a problem, whereby if I have the oven on for a while at the same time as the hob, the hob cuts out. It ...
IGGt's user avatar
  • 171
7 votes
6 answers
3k views

Improving my approach for plain water boiled brown lentils

I don't know if I am doing things right. How can I improve my recipe? The recipe. Only 2 ingedients water and lentils. I buy 1 plastic package of lentils from the supermarket. Around 500g. I open the ...
George Ntoulos's user avatar
2 votes
3 answers
216 views

Safety of cans of cokes in a refrigerator that isn't working

My front refrigerator has stopped having cold air circulating. I ran out of room in my other refrigerator and put several cans of coke in the refrigerator that doesn't have cold air circulating and ...
L Hamilton 's user avatar
7 votes
2 answers
2k views

Best way to slice bread to keep it fresh

Suppose I have a round loaf of bread, like the one in this picture. I want to eat it over multiple days, a portion each meal. What is the best way to cut it into slices to preserve freshness? Parallel ...
Federico Poloni's user avatar
1 vote
0 answers
95 views

Light or dark, when picking frozen abalones sealed in clear plastic?

What shade is best? Light or dark? In my village, the store sells solely frozen Australian abalone, sealed in see through plastic. I am befuddled, as advice on the Internet contradicts! "Avoid ...
user1110341's user avatar
9 votes
3 answers
2k views

Why is store-bought ajvar marked as consume within 3-4 days?

I've started to be a big fan of store-bought spicy ajvar, which is generally a delicious and low-effort spread for toast et al. However, all the jars claim something like "after opening, ...
ti7's user avatar
  • 255
1 vote
1 answer
88 views

How to judge if rejuvelac (fermented grain soaking water) is safe other than tasting it?

Rejuvelac is made by soaking fresh sprouts in water and then filtering and taking the water, discarding the sprouts, see for example here. Anything I ever see about the safety is that it shouldn't ...
Nobody's user avatar
  • 211
3 votes
1 answer
86 views

Two Different Pie Fillings

I want to bake a pie for my school club this upcoming Thursday, and while thinking of what kind to make had the idea to make a peaches and cream pie! The only thing is, when I looked it up, a lot of ...
Ruby Jean's user avatar
4 votes
5 answers
985 views

When would a cook reach out for a mortar and pestle rather than an electric grinder for spices and a sharp knife for herbs?

The last person I witnessed use a mortar and pestle was my grandmother, and even she was dissatisfied with how a few grains of coriander might regularly fly off. But mortar and pestles remain very ...
Sam7919's user avatar
  • 787
0 votes
0 answers
113 views

What is the way of drinking chimarrao correctly and easily?

I love yerba and tried to taste a new one for me - chimarrao (Brazilian yerba, very fine, nearly flour). Having looked at some videos, I tried teabags on bombilla, preparing it properly and tapping on ...
Nikolay Yasinskiy's user avatar
0 votes
1 answer
92 views

Does it make sense to use a burr grinder to crack spices into a uniform size?

A blade grinder produces spices of many different sizes, and I have no intention of using a mortar and pestle — on account of it being the 21st century, and due to my lack of confidence that they test ...
Sam7919's user avatar
  • 787
8 votes
3 answers
4k views

What is this vegetable?

I don’t know this food. Can you help identify it?
Dini's user avatar
  • 183
18 votes
4 answers
3k views

How to evenly mix stir fried vegetables with noodles?

Gather round, fellow cooks, while we attempt to solve a mystery together. Tis the mystery of the slippery noodle and uneven stir fry, a true mind boggler for all ages! Behold the conundrum: Whenever I ...
Gilgoldman's user avatar
2 votes
1 answer
151 views

How to use gelatin to stick seasonings to dry roasted nuts?

A number of Planters' dry roasted products (for example Planters' dry roasted sunflower kernels) use gelatin as an ingredient to help seasonings adhere. I searched for an explanation of how gelatin is ...
user109921's user avatar
2 votes
1 answer
136 views

Watery brown suger syrup fermented into what?

I made brown suger syrup with coconut suger a while back... it got too thick so I added water and the leftovers stayed in a plastic bottle. Over time I noticed the bottle had built up pressure, and ...
Elijah's user avatar
  • 21
1 vote
1 answer
134 views

Swiss buttercream being runny and unusable for cake decoration

I followed a recipe to make swiss buttercream: 5 egg whites 200 gr sugar 225 gr butter (Bain-marie to dissolve sugar) Beating egg whites until stiff peaks form and gradually adding the softened butter ...
Gigili's user avatar
  • 1,583
12 votes
4 answers
4k views

Does homemade garlic salt carry a risk of botulism?

Last december I made my own garlic salt, and since then I have learned that storing homemade garlic stuff has risks of botulism. However, most info I can find is about garlic oil, and I am now unsure ...
kscherrer's user avatar
  • 223
2 votes
1 answer
171 views

Should skin dissolve completely in bone/skin broth?

I just made my first attempt at bone-and-skin broth in my new Instant Pot pressure cooker. I'm more interested in the broth as a source of amino acids from the collagenous material than as a source of ...
mjc's user avatar
  • 123
1 vote
1 answer
162 views

How to produce a dough in 1 day instead of 2? [closed]

We have a recipe of Whole wheat dough with the following ingredients: Whole wheat Sunflour Oil Milk Water Salt This dough we mix for 20 minutes, then let it rest refrigerated at 1'C for 12 to 18 ...
Alejandro's user avatar
1 vote
2 answers
171 views

Dairy milk alternatives - any limitations?

There are many alternatives to diary milk, but are there recipes that these alternatives can't be used for, just because of the nature of dairy? for example I want to make some millionaire shortbread ...
Matt Bartlett's user avatar
3 votes
1 answer
133 views

How do I keep French bread loaves from drying out while in the Couche?

When rising my french bread loaves or baguettes: how do I keep them moist enough to expand without making a mess of the couche? Ciabattas for instance have short proofing times as they still have ...
Mr Mello's user avatar
1 vote
1 answer
210 views

Why does cooking meat with heat from all sides make such a big difference in taste?

I have this apparatus that you put in a whole bird's butt and it keeps the bird upright in the oven. I have tried cooking the same bird with the same spices and the same resting time. All the ...
Neil Meyer's user avatar
  • 4,894
0 votes
1 answer
184 views

Can anyone identify this garnish?

I'm looking at an article about frisée salad, specifically at the very first picture, which is the one dish of course for which no recipe is given. The little white flakes look so pretty, but I'm at ...
Very Amateur's user avatar
2 votes
1 answer
177 views

What ingredient(s) create the savory finish in Palestinian dukkah?

Middle Eastern friends introduced me to Palestinian-style dukkah, which is based on wheat berries rather than on the nuts used in Egyptian-style dukkah. While some of the recipes I've tried at home ...
Brian K1LI's user avatar
4 votes
3 answers
1k views

Making shortcrust pastry ahead of time

I'll be making a quantity of savoury shortcrust pastry, using the classic 2:1 flour to butter ratio which will be used to make Cornish pasties. This will be for a total of 900g of pastry. The recipe ...
Rob's user avatar
  • 1,495
8 votes
2 answers
2k views

Is it safe to eat yellow yam, which I pan-fried?

in re yellow yam, it would seem to be generally said (every article or video I googled) that (A) if you touch it (either skin or guts of it) during prep, your hands will break out, wear heavy gloves. (...
Fattie's user avatar
  • 189
1 vote
1 answer
103 views

Does potassium sorbate have a pungent odor?

I ordered potassium sorbate powder from Amazon but on opening it, I noticed that the powder has a very repulsive and pungent odor. It is not just me who smells it that way. My friends also confirm ...
Lilyjones's user avatar
  • 114
2 votes
1 answer
180 views

My induction stove only heats up half of my pan?

I have an induction stove but it somehow only gets one half (the left half) of the pan to a high enough temperature. All my pans are from the same brand and I'm fairly certain that the issue lies ...
user109820's user avatar
0 votes
0 answers
78 views

How long can I keep homemade concentrated meat broth? [duplicate]

I made a broth from a pork leg (bones and meat, already broiled), also adding some browned veg and herbs. Then I reduced the broth by about tenfold and put it in a jar. After cooling the result was a ...
ariola's user avatar
  • 755
2 votes
2 answers
202 views

Slow Cooker Red Beans & Rice

I am preparing to make RB&R in my slow cooker today. It seems easy enough...cut everything up, toss in with beans, broth and spices, turn on, go take a nap. But someone mentioned I might want/...
AA040371's user avatar
  • 121
4 votes
0 answers
155 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
  • 755
0 votes
2 answers
309 views

Unconventional flatbread recipe/process, concern about food safety RESULTED IN: Speedy's Flatbread recipe (see answer: Adjusted Recipe)

After reading several flat bread recipes, I came up with the following. As mentioned, I'm concerned about proper cooking. Depending on the thickness of bread it can leave the oven and when I tear ...
Mark_NoBadCake's user avatar
13 votes
6 answers
4k views

Serious device for making hummus at home

The problem: I'm faced with the challenge of scaling up my homemade hummus production to a larger batch size, aiming to process anywhere from 0.5 to 1kg of raw chickpeas at once. My Attempts: Using a ...
Mizgo's user avatar
  • 133
1 vote
0 answers
101 views

Would adding baking soda/powder help these crackers?

This is a sourdough discard recipe for crackers that I love the flavor of. When spread over a 9x13 inch baking sheet the crackers are thick and hard, when spread over a 10x15 inch sheet they are too ...
Debbie M.'s user avatar
  • 5,447
0 votes
0 answers
79 views

Is poaching a Rotolo necessary when the filling is entirely pre-cooked?

I recently made Marcella Hazan's "Spinach and Ricotta Rotolo" (pg. 224-227) where you're basically making a jelly roll composed of a pasta sheet wrapped around a spinach and cheese filling. ...
Marco's user avatar
  • 111
3 votes
1 answer
71 views

What is Ultralight Malt Extract and Light Malt Extract, and how do they compare to Dry Malt Extract?

What does the term light and ultralight mean in the context of malt extract? What actually happens to Dry Malt Extract to make it light and ultralight?
Evan Carroll's user avatar
3 votes
1 answer
162 views

How to use pectin (E440) to make confectionary/gummy for sports?

I am experimenting with a fructose/maltodextrin/MCT powder mixture as fuel for longer running sessions. I have a good mixture which works well for me, has a nice mouth feel due to the MCT, is ...
AnoE's user avatar
  • 822
4 votes
1 answer
243 views

What's the recommended method of cooling flan out of the oven?

I just baked 8 individual flans and want to know how to cool them. What is the best way to handle the cooling process so that I don't damage the flan and make it easy for them to extract? I want to ...
anjchang's user avatar
  • 234
0 votes
0 answers
88 views

Does 3D Printing filament meet food safety regulatory requirements? (CE, NSF, etc)

Do filaments that are commonly-used in 3D Printers meet the requirements of Food Safety Regulators in various regions around the world (eg US, EU, Korea, India, etc)? The most common 3D Printing ...
Michael Altfield's user avatar
1 vote
2 answers
268 views

A pot of chicken broth explodes boiling. What causes it?

I am an active cook and make noodles all the time. I had this marvel just two times in my life. You have a pot of chicken broth (there's nothing in it, no salt even), you heat it on a regular electric ...
Sergey Zolotarev's user avatar
1 vote
2 answers
197 views

How much water should be added to a Maggi seasoning cube?

I sometimes use Maggi liquid seasoning in my cooking. My recipe calls for a specific number of grams to be added. The other day, the supermarket was out of stock of the liquid seasoning, but they had ...
Rocketmagnet's user avatar
1 vote
1 answer
96 views

How good is the quality of OEM extra virgin olive oil compared to that of a known brand by the same packing company?

How good is the quality of OEM extra virgin olive oil compared to that of a known brand by the same packing company? For example, Acesur has a well known brand La Espanola. It also makes available OEM ...
Tim's user avatar
  • 2,171
0 votes
0 answers
41 views

cooked beef patty at 250F/120C, is it safe to eat? [duplicate]

I'm pretty new to this and I don't have a thermometer, so I decided to cook the beef patties (1/5 a pound each, 6 total) a few minutes on each side in the pan, then 1 hour at 250F in the oven wrapped ...
qwerty_99's user avatar
  • 101
3 votes
1 answer
803 views

Would it be possible to brew cacao powder using a pour over method à la coffee grounds?

I see that one similar question has already been asked, but it was rather vague on specifics. Essentially, I wish to place a fine mesh strainer over a cup, pour around 1 tbsp of cacao powder (Navitas ...
Alex Wang's user avatar
0 votes
1 answer
88 views

Chicken breast cooked or still needs time? [duplicate]

Is this chicken breast cooked or still needs time? I’ve seared it with a pan for 10 minutes and rested for 5 minutes already, please help
Collin Josef's user avatar
1 vote
4 answers
237 views

Different kinds of pita?

I my family doesn't make pita at home. My dad always had soft fluffy pita. Now I grocery shop for myself I noticed some pita is thin. I googled different kinds of pita. I'm only fluent in English so I ...
Dahlia.S's user avatar
0 votes
0 answers
63 views

How to process too fibrous chicory?

I recently bought a large jar of sautéed chicory (about 1.2 kilo), and upon eating the first serving I noticed that the long stems are extremely fibrous and difficult to chew, to the point that even a ...
L.Dutch's user avatar
  • 1,388
1 vote
2 answers
255 views

Energy Balls Too Dry

I would love some feedback on my energy bites I home back. I have been experimenting with various recipes but continually find they are to dry. I need to make sure I have a cup of water with me ...
Dume's user avatar
  • 11

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