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-1 votes
3 answers
201 views

How much does a dL of flour weigh?

I have a baking recipe that uses metric volume measurements. I’d like to convert deciliters to weight. How much does a deciliter of flour weigh?
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  • 443
0 votes
1 answer
91 views

Identifying a seed

I bought a selection box of cooking spices in Sri Lanka and it has Diusseeds in it. Please see the picture below. Could anyone help me identify what these are and how to use them? Many thanks
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2 votes
1 answer
117 views

Risotto too grainy

I've been toying with my risotto recipe but I still can't make rice nice and smooth. Here is what I use; Cup Arborio rice (from Whole Foods) Kettle and Fire Chicken Broth 32oz small diced carrot, ...
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  • 123
1 vote
1 answer
166 views

Exploding leaf lard

The title says it all...almost. I was preparing a warm (90-100F) mixture of tap water, EV olive oil, and leaf lard (each about 50-60g). At first, the oil and water were added and brought to said ...
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  • 377
1 vote
1 answer
34 views

Basic Instapot Operation - setting the cooking time under Manual/Pressure Cook button

Plug in the instapot - display shows OFF. Then press Pressure Cook (Manual) button, the timer shows a minute or so. Press "+" button and timer increments by seconds, up to 4 minutes then ...
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4 votes
1 answer
438 views

When stretching and folding dough and it gets tight, is that time to let it rest?

When I make my sourdough, a rested dough will stretch and fold 3-4 times before quite suddenly going tight. At this point it's likely to tear if I stretch much more. Should I put it down and rest it ...
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  • 38.6k
0 votes
0 answers
62 views

Fondant cover cake sagging

I bought a 6 inch cake with butter cream icing from a store. I remove the fruits and smoothed out the icing. I colored my Wilton fondant with blue gel color and roll it and cover the cake. It started ...
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  • 1
1 vote
0 answers
158 views

What's the lowest ratio of oil to vinegar that you can use in a vinaigrette?

Thanks to the assistance of a smart food blogger, who saw immediately EXACTLY what I was asking, and knew how to phrase it to show that I'm NOT asking for opinions, I now have the following revised ...
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0 votes
1 answer
257 views

Blue spots in omelette?

My sister made me an omelette earlier, and when I dug into it I noticed several blue spots inside it, resembling mold or dye. It tasted perfectly fine, but just looked odd. She assured me that they ...
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0 votes
1 answer
146 views

New oil vs old oil

I have two largish containers of extra virgin olive oil. One is ~5 months old, the other is ~17 months old. Any way to distinguish which is which?
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13 votes
2 answers
3k views

How long does a souffle stay up?

I recently made a chocolate souffle for the first time and it came out pretty much like I was expecting: slightly gooey middle, a crust on top, fluffy, risen to a little less than double. But after 10-...
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12 votes
4 answers
3k views

How does the folding make the dough stronger?

Folding the dough (coil fold, stretch and fold) is a typical step that is found in many homemade bread recipes. The motivation for this step is that it contributes to make the dough stronger. What ...
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  • 262
1 vote
2 answers
182 views

Why is the Gastronorm system based on 530 × 325mm?

I met the Gastronorm system tonight, by accident, and discovered it was based on a standard container size of 530×325mm. Wholly logically, other sizes are fractions or multiples of that 1/1 standard, ...
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1 vote
1 answer
85 views

Why is my cream cheese frosting so soft?

I am using (almost) the CupcakeJemma recipe for cream cheese frosting: 150g soft unsalted butter 240g cream cheese 320g icing sugar (confectioner’s/powdered sugar) The listed recipe says to use 960g ...
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  • 1,077
9 votes
1 answer
3k views

How can you 干/乾 燒 lobster on an electric cooktop, in a residential apartment?

I don't know the English translation of 干燒/乾燒? Perhaps dry sear, or dry sizzle? I don't use "grill", because Cantonese restaurants confirmed to me that they don't use grills for this dish. ...
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1 vote
3 answers
181 views

How to Use Frozen Bones for Bone Broth?

I've watched lots of videos on how to prepare bone broths. However, I haven't found much information about making it directly from frozen bones. I have understood that I should move frozen bones from ...
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  • 11
0 votes
0 answers
38 views

Calculating calories carbs and fats and proteins in homemade whole milk and cream Greek yoghurt [duplicate]

I make homemade yoghurt using 4 litres of whole milk and 2 cups of 10% cream. I ferment this for 24 hours, then I put it in the fridge for four hours, and then strain it overnight to make a very thick ...
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-1 votes
1 answer
311 views

Are those white things in my lentil soup worms? [duplicate]

I just made this soup but I noticed these white things in it are they worms?
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  • 1
5 votes
1 answer
121 views

Can sourdough starter be used for tenderizing meat?

This paper says that after: "Lactobacillus alimentarius 15M, Lactobacillus brevis 14G, Lactobacillus sanfranciscensis 7A, and Lactobacillus hilgardii 51B were selected and used in sourdough ...
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0 votes
0 answers
57 views

What are the benefits/differences of doing a confit rather than simmering on a pan when making a sauce?

The other day I confit cherry tomatoes with garlic and some herbs in extra virgin olive oil (pretty much submerged) at around 212F (100 C) of my oven's thermostat which made the oil appear to very ...
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  • 251
1 vote
0 answers
141 views

Are these cashew nuts mouldy?

I accidentally had some of these nuts without looking properly and I am now quite worried. They tasted fine - no rancid or obvious bitter taste. Are the darkened bits leftover parts of the shell (i.e. ...
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  • 11
10 votes
3 answers
3k views

Will adding water to a grill pan to use the remains of previously cooked food (deglazing), damage it?

Situation: I have been using this technique for some time, and I personally think it's great. But I have been told it ruins the grill pan due to the difference in temperature. Example: This is my (...
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  • 1,368
2 votes
1 answer
560 views

Where can I purchase calcium disodium edta preservative?

I'm trying to make homemade mayonnaise with a longer shelf life. I see all the commercial brands list calcium disodium edta as a preservative so I was wondering where I could find this ingredient. I ...
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1 vote
2 answers
202 views

What is the point of a "Friendship Bread" starter?

Recently I started a "Starter" for Friendship Bread with some active (non wild) yeast. I thought it would be a good way to keep an active culture of yeast around in general and get some nice ...
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0 votes
1 answer
114 views

Is there a way to second-rise a wet dough in the same container?

I'm here not questioning that a second rising of a wet dough is necessary. It is, or else you'll get what someone termed "elephant skin". But I am baking a wet dough too frequently to ...
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  • 503
14 votes
3 answers
3k views

What is the relationship (if any) between natto and miso paste?

Just curious. I believe they both come from fermenting of soybeans. So are those completely different processes or is natto simply an earlier product of the same fermenting?
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  • 241
2 votes
1 answer
352 views

How to mix chocolate into flourless ground almond cake?

TL;DR: When should I add melted chocolate to a ground almond cake recipe? Needing a gluten free recipe for cake, I have been using the following ground almond cake recipe as a base for my cakes: ...
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  • 1,077
2 votes
1 answer
86 views

Doctoring cake mix to make it denser

I am being lazy and making a cake from a box mix but I want it to be denser. Would adding more flour or less egg accomplish this?
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  • 2,097
3 votes
1 answer
113 views

What does adding 1 extra egg to quick bread do?

Question: What does adding an extra egg to quick bread batter do? Do I need to add any additional leavening when I do this? Can I add 2 extra eggs and have it rise / bake properly? I make a lot of ...
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  • 31
4 votes
1 answer
199 views

What is the purpose of this microwave platter with outer ring for water?

I recently inherited a platter for use in the microwave. It is made of plastic and has a channel around the perimeter for water. Its markings read: FOR MICROWAVE OVEN ONLY. DO NOT USE WITHOUT FOOD ...
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1 vote
1 answer
143 views

Does bleaching or milling flour remove vitamins?

Does bleaching or milling flour remove vitamins? Is this why some flours are enriched, even non-bleached ones, with, e.g., "niacin, reduced iron, thiamine mononitrate (vitamin B1), riboflavin (...
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  • 1,034
1 vote
2 answers
108 views

How to measure 4tbsp of corriander

I am following a recipe that mentions 4tbsp of coriander leaves and 5tbsp for Mint. How can one measure leaves in the weight of tbsp?
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  • 167
0 votes
0 answers
48 views

Should marination ingredients increase with more meat?

I love a recipe that I have tried which is for 500g of chicken but now I want to do it for 2kg which is an additional 1500g. My question is do we increase the marination ingredients according to the ...
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  • 167
0 votes
1 answer
107 views

Non-nut substitute for ground hazelnuts

I found this recipe for chocolate cake that I’d like to try, but I need to make a nut-free version. Here’s the ingredients list: 240g unsalted butter 7 eggs, separated 260g caster sugar 80g blanched ...
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  • 437
2 votes
0 answers
104 views

What is the role of oil in baked cheesecake with raisins

I have mislaid my recipe for a baked cheesecake With raisins. When I search for other recipes, all of them add vegetable oil. I can’t remember ever adding oil to the quark mixture. Is it necessary to ...
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  • 21
12 votes
2 answers
3k views

What type of mint in tzatziki?

Most recipes I see for tzatziki often call for dill and/or mint. However none of them ever state which kind of mint is needed, it's always just listed as mint. So which mint is best for tzatziki? ...
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  • 653
2 votes
3 answers
213 views

Suggestions for binding together popcorn into large, edible structures?

So far we have tried using a hard ball syrup as a glue, but it is challenging to evenly coat the popcorn and get consistent results. We have tried drizzling the hot syrup over warmed popcorn and then ...
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  • 171
24 votes
8 answers
4k views

Dispensing fair shares of inhomogeneous soup

I love noodle soup and doling out bowl after bowl of it, but I have noticed that ingredients are not evenly distributed between bowls. However I have noticed that the bowls, even when filled to the ...
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  • 381
1 vote
2 answers
219 views

Why do some egg products smell like spit and how can I prevent this from happening?

There's a certain gross smell I notice with certain egg products that smells kinda like spit and kinda like a wet dog, very different from the smell of rotten or overcooked eggs. People I've asked ...
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0 votes
0 answers
71 views

Packaging/Bottling and Uncooked Hot Sauce

Forgive me for the post being long! I make a buffalo sauce/marinade that all my friends and family rave about. I’d love to be able to give some to them to keep in the pantry, especially the ones that ...
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  • 1
1 vote
1 answer
266 views

Why is this (and other?) pizza oven so unnecessarily tall?

I was watching a live stream from a pizzeria. I noticed that the oven appears to be at least twice the size vertically as it has to be. A pizza is flat and even with lots of toppings, it could very ...
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  • 21
14 votes
2 answers
11k views

Why do North American Chinese restaurants advertise "We use 100% Vegetable oil"?

I was reading my local Chinese take-out's menu that somehow ended up stuck to my fridge door and I noticed under their logo a marketing bullet-point advertising: We use 100% Vegetable Oil That ...
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  • 289
7 votes
1 answer
287 views

What was this "gravel gum candy" product from the early 1990s?

This is such a massive long-shot, but it's been eating me up for decades now. I need to at least try. In the early 1990s, my brother and I used to walk to this local little grocery store (long gone) ...
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  • 71
6 votes
2 answers
1k views

How do I make even layers of puree for dehydrator?

"Fruit" leathers are useful to store all the goodness of orchard - and garden! - produce. But, uneven layers of puree result in uneven dehydration. In particular, the edges of the puree ...
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1 vote
1 answer
74 views

Does boiling chia seed affect the amount of omega 3 (ALA) in them?

I used to add them to lentils in a stew like dish, mainly to get my ALA requirements. I read that Omega 3 fatty acids are not heat stable but I am not sure at what temperature they are broken down.
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2 votes
1 answer
209 views

How do pastry shops get away with displaying cream filled pastries without a display fridge? [closed]

I see many French and Italian pastry shops displaying and serving pastries that are filled with creams and custards, but these were not stored in a display fridge. Don't all these need fridges because ...
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  • 161
4 votes
4 answers
1k views

How do I make a chicken cheesesteak that isn't dry?

When I try to make chicken cheesesteaks, this is what I do: thinly slice some chicken breasts saute some chopped onions and green peppers put the meat in a frying pan with some olive oil add some ...
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0 votes
1 answer
161 views

Is this beef rib ok?

I am cooking beef ribs for a chemo patient and don't want to take any chances. The fat on the ribs is bluish greenish. See the photo. Is it normal or rotten? The meat looks good. Imgur pics
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  • 1
0 votes
0 answers
48 views

Scraper for Ugolini & C miniGel L4

I have recently inherited a "Ugolini & C miniGel L4" gelato or ice cream maker that my mother bought in the early 1980s (Williams and Sonoma began importing this model in 1979 but ...
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  • 101
0 votes
0 answers
100 views

Is it okay to feed milk powder to sourdough starter?

I'm still new to bread making and I was wondering if adding some milk powder when I feed my starter would have a negative impact since milk is slightly more acidic than flour.
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  • 1

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