All Questions
27,093
questions
5
votes
2
answers
1k
views
Is there a way to remove the mud / dirt flavour note from freshwater fish
Often we buy farmed freshwater fish from the supermarket, but sometimes it has a "muddy" dirt note to the flavour. Nearly always with barramundi.
Is there a way to remove this flavour?
...
- 697
1
vote
3
answers
260
views
Failed attempt at making condensed milk
I followed this recipe to make condensed milk but it never thickens.
2 cups milk
1/2 cup sugar
25 gr butter
I tried it once following the recipe to a T, and when it didn't thicken not even a little ...
- 1,823
4
votes
1
answer
159
views
Is double milled flour the same as 00 type flour?
Is double milled flour the same as 00 type flour ? I want to buy some semolina 00 type flour but I can find only double milled semolina flour ? Are they the same ?
- 43
0
votes
2
answers
139
views
Too much pumpkin purée in pumpkin muffins
I was making the 2 ingredient pumpkin muffins (15 oz can of pumpkin purée and 1 box spice cake mix). I accidentally put in a 29 oz can of pumpkin purée. What can I expect??
- 1
1
vote
0
answers
166
views
What are these yellowish/white bumps on my cooked bacon?
This bacon was expired by 1 day, I smelled it and made sure it didn’t look weird before cooking it. After I cooked the bacon I noticed these yellowish bumps on some of the pieces. Is it mold? Is it ...
- 11
2
votes
1
answer
63
views
How to make my millet crispbread less hard?
I have a simple recipe for making millet based crispbread: 2tbsp olive oil, 100g of millet flour, roughly 50ml of water. I mix it and smear the result all over baking paper in as thin and even layer ...
- 399
13
votes
5
answers
3k
views
How can I prevent curdling when adding fruit to milk?
I've recently started making simple desserts consisting of milk, sugar, flavoring and gelatin. Last time I tried using frozen raspberries as flavoring (around 1:10 raspberries to milk by weight) and ...
- 525
7
votes
2
answers
3k
views
I bought a sourdough starter from a bakery, fed it too much, and it overflowed the jar overnight. What should I do now?
I bought a starter from a bakery, and I think I overfed it overnight. It overflowed from its jar. What should I do now?
- 71
0
votes
2
answers
187
views
What would be the benefit of folding and rerolling chapati dough?
I am a new person to cooking. My mom used to make chapathis, and I saw, that sometimes, she used to fold them up and rolled them out again in an attempt to make softer chapathis.
I just wanted to know,...
0
votes
1
answer
111
views
Is it normal for dried fava beans to have an unpleasant sour smell/taste during/after cooking? If so, how can I mitigate it?
I used a pound of dried fava beans with the hull still on. The label on the bag said they were "medium" size. I soaked them for somewhere between 12 and 14 hours in 8 cups of water with 3 ...
4
votes
1
answer
81
views
Creme Brulee, Kilner jars and Sous Vide - heat up fast or slow?
I normally use bags for my Sous Vide recipes but I have invested in some genuine Kilner jars to make Creme Brulee.
America's Test Kitchen places the custard in sealed jars in the hot 180F (83C) bath. ...
- 5,627
0
votes
0
answers
108
views
White ring around inside of hard boiled egg yolk?
I hard boiled this egg the other day and when I sliced it open today to eat it I noticed there’s a white ring around the inside of the yolk. What is this? Is it still safe to eat?
- 9
0
votes
2
answers
1k
views
I have 12 cups of tomatoes, but my recipe calls for 10. What do I add? [closed]
I'm making salsa, and the recipe calls for 10. What do I add to make this turn out?
- 25
0
votes
0
answers
98
views
Can this wok be saved? [duplicate]
I'm new to seasoning woks, I started by cleaning it with water and then heating it on a high heat and then seasoning with oil.
It now looks like this? Is it savable, does it need reasoned?
- 1
1
vote
3
answers
199
views
How does processed (American style) cheese alter a traditional cheese sauce made with a roux?
I am about to make a cheese sauce for a tuna pasta bake from the remnants of cheese in my refrigerator. Apart from the regular cheddar, I also have some processed (American style) cheese.
I have ...
- 5,627
11
votes
1
answer
2k
views
Why do my breadmaker loaves rise unevenly top to bottom
I have recently purchased a breadmaker, and am quite happy with the results but all my loaves that rise do so quite unevenly. The lower part of the loaf is quite dense with very small air pockets and ...
- 849
2
votes
1
answer
193
views
How to prevent these brown spots in an apple? [duplicate]
I was cutting up an apple for a salad, and after removing the peel I encountered loads of brown spots. There weren't any notable damages on the peel, nor any soft spots when feeling the apple when I ...
- 2,237
2
votes
2
answers
181
views
how do you remove peach seeds from peach pits safely
I know how to remove the pits from stone fruit. I want to remove the seeds from the pits. Every attempt I keep damaging the seeds. Trying pliers or a knife i could get hurt. is there a safer way to ...
- 21
1
vote
1
answer
186
views
Why is my chicken grainy/chewy?
This is baked chicken. We make a batch every week, in the oven 350 degrees for about 21 minutes. Depending on the batch, it comes out good or it comes out grainy/fibrous and very chewy. Is that a ...
- 111
1
vote
1
answer
137
views
Have the rules about the labelling of sugar content of drinks become more lax in the last year or two?
ABout a year or two ago I looked at the nutritional information of various "no added sugar" squashes to determine which had the lowest sugar content. My recollection is that that all had ...
- 849
1
vote
0
answers
85
views
Substitution for egg YOLK in cake recipe?
I'm making a cake for a person with an egg allergy. I typically just use Bob Red Mill egg replacer, but the baking powder in the replacer causes the cake to come out flat and overly tender. This is ...
- 11
0
votes
1
answer
119
views
Confused about advice from Coleman about seasoning their porcelain coated cast iron grill grates
Basically, I thought porcelain coated grates don't need to be seasoned, but the official instructions from the Coleman page explicitly recommend it.
I've got a Coleman grill for 3 years now and I ...
- 233
8
votes
3
answers
2k
views
Oven temperature reduction in middle of baking
My cookie recipe calls for a starting temperature of 400, then a reduction to 350 10 minutes in and for the duration. My oven is big and well insulated, so it takes at least 30 minutes with the door ...
- 83
1
vote
2
answers
145
views
Glass pan for sourdough?
Can I successfully use a lidded round glass baking dish do to bake a sourdough bread? I have not made sourdough before. Just need to know if I really need to buy a cast iron dutch oven for this.
- 11
4
votes
1
answer
178
views
How do I keep my meringues from forming a “crust” on the outside and a void in the middle?
I make spaghetti carbonara sometimes, so I make meringues sometimes to use up the egg whites. They always turn out as depicted, with a thin flaky crust on the outside over a big void full of air, with ...
- 191
4
votes
1
answer
940
views
Is MAPP gas safe for searing meat and Creme Brulee etc?
I'm looking to purchase a bigger gas torch that will double as a Sous-vide meat-searer and to finish off Creme Brulee as my small kitchen torch is just not up to the task.
Rather than regular propane ...
- 5,627
5
votes
1
answer
1k
views
Could someone please identify this garnish?
There are zoomed in images lower down on the page:
https://drizzleanddip.com/2013/02/01/jamie-olivers-fennel-and-radish-salad/
I'm just in love with how this looks, I'm thinking it would be gorgeous ...
- 720
1
vote
0
answers
49
views
Liquid gathering at bottom of fresh natto
Fifth batch. Threw out third batch because of liquid at bottom. Fourth was fine. Now, once again, liquid gathering at bottom.
Sterilized utensils, soaked beans for 12 hours, cooked at pressure for 30 ...
- 11
0
votes
0
answers
141
views
Getting soft, but not sweet onions
Is there a way to cook onion soft, but have them retain the nutty flavor? Every time I cook them over low heat, they turn soft after a while. I want them to loose their crunchy texture, but not the ...
- 101
1
vote
1
answer
113
views
Nutella nougat very oily
I’m making a Nutella-based nougat and noticed that it’s very oily. Does anyone have any ideas as to why and how to mitigate this?
Thank you!
- 11
25
votes
2
answers
6k
views
Why are chickpeas not sold fresh, like other vegetables, but only canned or dried?
It seems that chickpeas are usually sold either canned (pre-cooked and stored in liquid) or in dried form.
Most other vegetables are also sold fresh and raw, like they are harvested. Is there a reason ...
- 379
9
votes
7
answers
4k
views
Soft goat cheese as pizza topping without mess
I use soft unripened goat cheese as a pizza topping. I prefer it over crumbled goat cheese for these reasons:
Soft goat cheese browns easier, melts easier, and has stronger flavour/tang compared to ...
- 201
2
votes
3
answers
4k
views
Best way to deal with drying dishware to minimize hazards?
I have a glass/ceramic bowl. I've used the bowl so now I gotta wash it; instead of using a dish cleaner I manually wash it with soap and rinse it off with hot steamy water for about 1 minute. I pour ...
- 139
6
votes
4
answers
2k
views
If a runny cake batter forms a dense layer at the bottom, is it due to insufficient whisking or is it a property of the runny batter?
This is the chocolate cake I baked:
Notice the dark layer at the bottom. I followed this recipe (used only half of all ingredients, since the recipe is for making batter that fills two 9 inch pans). ...
- 1,271
0
votes
2
answers
191
views
Does food containing sugar become uneatable due to chemical changes?
A few years ago I heard about some chemical effect which takes place in food containing high amounts of sugar. The outcome of it allegedly makes the food become unconsumeable within a few months. When ...
- 109
3
votes
1
answer
556
views
Black beans instead of red beans for chili con carne?
I mistakenly bought a can of pre-cooked (I don't have time to soak and cook the beans from raw) black beans instead of red beans
Is that usable for chili (i.e would that be as good as the red beans ...
11
votes
1
answer
5k
views
When is burning onions a good idea for cooking?
I saw this technique mentioned in this Youtube short where the chef makes a burnt onion shrimp curry. In my experience burning stuff is not a good move for making it taste good. Why did it apparently ...
- 1,137
0
votes
0
answers
41
views
Graham Cracker Ingredient Substitutions [duplicate]
I live in Australia where we are unable to buy Graham Crackers.
What ingredient can I use as a substitute?
2
votes
2
answers
530
views
Why are my mashed potatoes getting too sticky after mashing?
I've been encountering a perplexing issue with my mashed potatoes, and I'm seeking advice from the experienced cooking community. After boiling and mashing the potatoes, they seem to spoil remarkably ...
- 927
1
vote
2
answers
156
views
Using Pizza Stone as makeshift french top on electric coil range?
I might be crazy but does anyone see an issue with trying this? Please stop me before I buy a new rectangular stone.
- 11
2
votes
0
answers
104
views
Food tracking and nutrient differences in "as packaged" vs "as prepared" meal kits
Quick Summary
I'm logging what I eat and gamifying it to some degree.
Why do carbs and protein in "as prepared" meal kits consistently get reduced from "as packaged" in the ...
- 121
14
votes
3
answers
3k
views
How to hold slippery food while cutting?
After the umpteenth small cut, I decided it was time to focus on my knife skills and to start properly holding whatever I'm cutting, so I've been trying to hold my food with that claw-like hold all ...
- 2,237
1
vote
2
answers
96
views
How far in advance can I prepare Zabaglione before cooking sous-vide?
I an going to make a Zabaglione desert (egg yolks, sugar and Limoncello). This will be cooked sous-vide at 74C for 20 minutes and the pouch agitated occasionally during the cooking time.
Can I stick ...
- 5,627
0
votes
4
answers
259
views
Does schnitzel belong on a stick?
I see recipes online about schnitzel... but on a stick. Is this actually a common practice? Was wondering if there is any cultural or historical significance to this.
- 3
1
vote
1
answer
62
views
Marinating time for St. Louis Ribs [duplicate]
Can you marinate St Louis Ribs for 48 hours? I’m using a Garlic and Soy marinade for Chinese Sticky Ribs. It’s a mostly dry rub (brown sugar, salt, dry mustard, ginger, clove and grainy Dijon mustard)...
- 11
1
vote
1
answer
115
views
Veganizing a Kringle recipe
I am attempting to veganize a Kringle for an upcoming event. Below is the original recipe I am referencing, and I am stumped as to how to replace the egg in the dough portion. I have never seen a ...
- 53
1
vote
0
answers
83
views
Brand new capicola lunch meat slimy? [duplicate]
Bought a pack of capicola from the store today and when I went to make a sandwich with it, I noticed a slimy texture on all the slices and in the packaging. The expiration date isn't until January ...
- 11
2
votes
1
answer
143
views
Best way to store a stick sous-vide circulator after use
Having managed to send two sous-vide circulators to the great electronics graveyard in the sky, I am determined not to repeat the same mistake with my third and most recent acquisition (a Buffalo ...
- 5,627
19
votes
6
answers
6k
views
How can I seal a crack in a teapot in a foodsafe manner?
My glazed ceramic teapot has exhibited hairline cracks since I thrifted it. Tiny droplets of tea tend to bleed through, which probably means it isn’t foodsafe.
After a small shock to the pot’s ...
- 193
0
votes
0
answers
73
views
A blender that cans preserves to jars?
Do blenders exist that can cook and mix food so that it ends up in steamed jars automatically?
- 169