All Questions
26,501
questions
-1
votes
1
answer
57
views
Heat retention of parchment paper vs aluminum foil vs oven bag
Let's say a pepper is completely but loosely wrapped in either tin foil, parchment paper, or a Reynold's oven bag. Let's say the oven is maintaining a relatively constant temp.
Which would cook the ...
- 1
-2
votes
1
answer
73
views
Supplement for those who with lactose intolerance? [closed]
Many people have lactose intolerance.
Is there a food or supplement that can be consumed with milk that can prevent diarrhea?
Suppose lactose-free milk or soy milk, etc is not an available option.
...
- 107
3
votes
1
answer
83
views
Is it normal now for convection to cycle on and off?
I just upgraded from an older (20-year-old KitchenAid) oven to a new medium-high-end one (GE). In my old oven, when I turned on convection, the fan ran continuously, and it was pretty good for ...
- 53.9k
1
vote
1
answer
88
views
Is it ever safe to use a non-stick pan under the broiler (e.g. frittatas)?
I see a lot of frittata recipes call for using a non-stick pan, and for finishing under the broiler (or "grill" in UK-speak). However, I have also read that non-stick pans in general are not ...
- 392
3
votes
3
answers
172
views
Is rendering just about removing fat from meat for other purposes or does it enhance the flavor of the meat you are cooking?
As I understand it, rendering fat is a culinary term for melting and clarifying hard animal fat in dry heat or wet heat for cooking purposes.
One application of rendering I have seen is heating animal ...
- 393
4
votes
2
answers
171
views
Can I substitute Dried Anchovies with Fresh Anchovies?
I'm trying to make the broth part of Maanchi's tteokbokki recipe and it calls for dried anchovies. I'm on a bit of a time crunch so getting them online isn't the best and the closest Asian market is ...
- 41
1
vote
0
answers
79
views
Food safety of spontaneusly fermented mango
I had a very big mango on kitchen table for few days and at the stem it got a bit brown, a bit less than half was completely normal, but the inbetween was very soft and had strong alcohol taste and ...
- 111
0
votes
1
answer
107
views
Can I ferment black bananas like black garlic?
Can the black garlic process 70°C, 85% humidity, 30+ days, apply to bananas? Will alkaline PH help?
-1
votes
1
answer
88
views
Broiler coming on during baking
When I am baking the broiler will come on and burn the top of my cookies or bread. I am baking on the bottom and 3 rd from the bottom rack what can I do to fix this?
- 1
1
vote
0
answers
51
views
Do you need to boil the liquid used to make the perfect hot water pastry?
Scalding flour is the process where the flour starch is gelatinised by the addition of very hot water (See https://en.wikipedia.org/wiki/Starch_gelatinization). I'm assuming here that a very similar ...
- 4,237
0
votes
1
answer
106
views
Are hard boiled eggs safe to eat after hours out of the fridge? [duplicate]
I left hard boiled eggs in cold water over night are they still good to eat? The have the egg odor to them
- 1
0
votes
1
answer
77
views
Preheating in toaster oven
This is not a duplicate of other question currently being asked.
My question is in regards to specifically toaster ovens.
How does a toaster obtain and control the desired temperature within enclosure?...
- 300
1
vote
0
answers
176
views
I recently purchased a wok from goodwill however I cannot figure out if it is carbon or stainless steel
I tested the wok with magnets and they stick, so aluminum is ruled out. It definitely is not cast iron, and it has a small “china” text etched into the small handle connector. Not a complete round ...
- 11
1
vote
0
answers
107
views
Why do panko breadcrumbs absorb less oil than regular breadcrumbs?
In various sources I see that panko is lighter and airier and absorbs less grease but they don't back this up with why that would be the case.
My theories are
It's the crustless bread - doesn't make ...
- 1,581
2
votes
2
answers
203
views
Are lye and baking soda interchangeable (in varying quantities) for bagels/pretzels?
My understanding is that lye and baking soda are used in water baths when making bagels and pretzels in order to reduce PH. I got some lye and it is working wonders but it is a bit of a hassle to use ...
- 1,812
0
votes
1
answer
193
views
Are beef calories for uncooked or cooked meat?
I see a lot of online descriptions of calories in beef, but none of these say whether the beef is uncooked or cooked. Should I assume they are talking about raw, uncooked beef, or is it just random ...
- 3,518
16
votes
6
answers
7k
views
Does it matter if you don't preheat the oven for frozen French fries?
Whenever I use the oven to prepare frozen French fries, the instructions tell me to pre-heat the oven to X degrees, and then put the fully frozen French fries inside when it's ready.
But it's often a ...
- 169
8
votes
3
answers
5k
views
How to order cheeses by strength for a cheese tasting event?
I read on https://www.northlightfoods.com/blog/2015/12/15/host-your-own-cheese-tasting-party:
Organize your cheese tasting order from mildest cheese to strongest cheese.
That's a typical advice I ...
0
votes
2
answers
262
views
Is it okay to put uncooked potatoes in a blender & then blend them up with water, & then cook them in the microwave to make potato soup?
Is it okay to put uncooked white potatoes into a blender, and then blend them up with water, and then cook them in the microwave to make potato soup?
1
vote
1
answer
74
views
Substitutes for Sabra liquer
I am making a simple torte, just eggs, walnuts and shredded coconut. After is baked and out of the oven I am to pour 1/2 cup orange juice mixed with 1/4 cup Sabra liqueur. What other liqueur can I use?...
- 11
1
vote
2
answers
104
views
How can I remove fish scales?
I bought two pieces of filets (900 grams each) of a large Asian carp.
To keep those in the fridge, I cut them into large pieces. However, I forgot that those filets still had scales on them.
Since the ...
- 387
2
votes
2
answers
475
views
Does yeast lose strength over time?
I make bread about 2-3 times a week (all the bread we eat) and get yeast in a small jar (Fleischmann's), kept refrigerated. For a mid sized bread, I use 5/8 teaspoon of yeast. However, I have noticed ...
- 2,849
0
votes
1
answer
83
views
Cooking in oil VS brushing on oil before cooking for
I'm trying to reduce the amount of oil used to cook products such as flatbread or Pierogi where oil is used to produce a crisp texture on the surface of the foodstuff rather than purely to cook it.
My ...
- 181
0
votes
1
answer
74
views
History of Middle east "sandwiches" [closed]
This are not exactly sandwiches, they are "rolls", but anyway... I'm from Romania a country that was heavily by the ottoman empire in the middle ages and greeks in antiquity. The most ...
0
votes
1
answer
166
views
Does pepper dissolve into hot / boiling water similar to salt?
I read this article here on why whole peppercorns are used and looked at this quick 30 minute recipe for chicken pho which uses peppercorns instead of pepper.
It just seems a lot more expensive and ...
- 1
3
votes
2
answers
87
views
Is it safe to rinse tins and plastic bottles out with hot water?
When making dishes with tinned tomatoes etc, it is good practice to rinse these out with water to get the remaining contents out. Sometimes, to save on washing up I use hot or boiling water instead so ...
- 4,237
3
votes
0
answers
70
views
Wok slides around in ring
I have a round bottom wok with a metal handle. When placed in the wok ring, the wok slides down to the handle side due to the weight. The ring is reversible, however it slides on either side. This is ...
- 31
8
votes
2
answers
2k
views
Do stainless steel sauce pots wear out and how can I tell if it needs replacement?
Perhaps a chef who has lots of experience with cookware might know when to or when not to replace a stainless pot.
I use the pot for cooking great northern beans and it has been used for maybe 60 ...
- 618
5
votes
1
answer
504
views
Restored Pasta Boards
My grandfather's pasta board was in the attic for years. No mold, it looks perfect, however, I need to clean it, to get rid of dust and smell. I was planning on sanding it. Once it's sanded, can I ...
- 51
0
votes
0
answers
78
views
How to fix cake mix after adding too much water [duplicate]
I added 1/2 cup too much water and was supposed to add 1/2 cup oil instead. I added 1/4 cup oil and the mix is still too runny Do I add a tablespoon baking soda or baking powder I do not have ...
0
votes
0
answers
38
views
Cooked Meatloaf left in oven [duplicate]
I cooked a meatloaf at 350 Fahrenheit for 50 minutes, then turned the oven off and forgot the meatloaf was in there for six hours.
Is it still good to eat?
- 1
1
vote
2
answers
107
views
Which are the primary oils/fats that are used in Latin America?
Are there predominant types of oils or fats that are used in Latin American cooking, in the way you would say that olive oil is typical for Southern Europe?
Maybe it does not even make sense to speak ...
- 119
4
votes
3
answers
212
views
Alternatives to mustard oil?
Is there an accessible, legal product in the USA that will impart the sinus-tingling sensation of mustard when preparing spice blends for Indian cooking?
No sooner did I discover the sinus-heating ...
- 1,217
1
vote
1
answer
81
views
How much mg/gr ginger in tea vs how grams in tea infuser [closed]
When creating ginger tea from grated/small parts of ginger it is not clear to me what is the relationship between how much mg/gr are in the tea vs the grams of grated ginger used.
E.g. if using a tea ...
- 435
2
votes
2
answers
206
views
Was our chicken the correct temperature?
I heated (in a 900W microwave) some pre-cooked, shop-bought barbecue sauce-covered chicken wings. Unfortunately, instead of doing so for the required two minutes and thirty seconds, I only heated them ...
- 21
1
vote
2
answers
122
views
Measuring powder vs non powdered (e.g. sugar) with measure spoon and precision scale
I bought a scale to measure very small quantities in 0.01 increments.
The scale has a calibration weight of 50 grams and it measures so +/- an error as expected.
My intention for the scale is to ...
- 435
2
votes
1
answer
123
views
Using up raw chicken with freezer burn - how to cook to make the best of it
I froze a spare chicken breast raw, to save for my daughter (I very rarely eat meat, she has a bit more, but they come in packs of 2). I noticed it's got visible freezer burn. I refuse to waste it, ...
- 41.4k
1
vote
0
answers
81
views
Which side up (with skin or not) to put a salmon slice when microwaving?
It is a quick meal only of course but still interesting how better. There are raw salmon slices available for sale here. They are flat and have a skin on one side, that can be either upper or lower ...
1
vote
1
answer
84
views
Is it safe to eat yogurt made at 90 degrees F with a culture that requires at least 115 degrees Fahrenheit? The yogurt looks thick and smells fine
I tried to culture Bacillus coagulans for 36 hours in my yogurt machine that is supposed to go to 115 degrees F. However, the peak temp reached was an only about 100 degrees. Is it safe to eat yogurt ...
- 11
2
votes
2
answers
99
views
New Samsung range temperature fluctuation [duplicate]
My Samsung range (still under warranty) fluctuates as much as 50 degrees Farenheit in my personal experience. The technician has been here 3 times. He claims it is normal for the oven temperature to ...
1
vote
1
answer
125
views
Not cold marinate on chicken?
Help! I just poured my marinade on cut up chicken and realized it wasn’t totally cooled! I stirred it well and then immediately put it in the fridge! Is my meat okay?
- 11
2
votes
2
answers
165
views
Does using less sugar fundamentally impact how a cake or pie comes out other than sweetness?
One of my favorite pies is Impossible Pie, named such because you need only mix the ingredients and bake in a greased pan and it will form three layers (bottom crust, middle custard, top crunchy ...
- 323
6
votes
2
answers
3k
views
Is goat cheese ravioli freezable?
Can I freeze ravioli filled with goat cheese and caramelized onion, even when the package advises not to?
- 61
1
vote
1
answer
150
views
Steak still tough despite using methods to tenderize it
First method: dry marinating the meat with sea salt for an hour.
Second method: cooking the meat with low heat using 80 degrees Celsius (electric oven) for 30-40 minutes.
The cut looks like the one on ...
- 235
1
vote
1
answer
89
views
How to remove goop/slime from powdered tomato soup?
I bought "Professional Tomato Soup Mix" and it comes out slimy when prepared according to package instructions. Specifically, after 10 minutes cooling, a film forms on the surface. When ...
- 113
3
votes
0
answers
68
views
Why is agar-agar more common in dessert recipes than pectin?
When reviewing vegetarian and vegan cookbooks, it is very common to see desserts prepared with agar-agar. Aside from pâte de fruits, I have never seen a dessert recipe call for pectin. In my own ...
- 1,217
3
votes
3
answers
337
views
Did I just ruin a new carbon steel wok with bar keepers friend?
I saw this reddit post where people said BKF was fine but that doesn't match what I'm seeing.
I just bought a new wok which I was about to season. It had a coating of oil/grease. I washed it with dish ...
- 318
2
votes
2
answers
100
views
Safer way to heat 1 oz of oil
I am looking for an alternative to a procedure that my wife uses. She has been doing this for a very long time, and is very resistant to change.
She takes a metal ladle, puts about 1 oz of vegetable ...
- 121
2
votes
2
answers
61
views
Do Recipes Typically Account for Starters/Preferments when Reporting Dough Hydration?
I know there have been a couple of questions here before about what "counts" toward computing dough hydration % (honey, milk, etc.) but I always thought it was a no-brainer that starters and ...
- 283
4
votes
1
answer
160
views
Substitution for Green Cardamom Pods in a vegan Biriyani?
What options are there to replace Green Cardamom Pods when making a vegan Biriyani.
The reason for this substitution is that purely I don't have any, and won't be going to a store that stocks them ...
- 181