All Questions
27,090
questions
2
votes
2
answers
81
views
Can you put charcoal or soaked woodchips in a pan on top of the grate of a gas BBQ in combination with the gas to create smokey flavors?
Charcoal burns quite hot--at 500 to 1000 degrees. This is more than a gas BBQ is designed to handle and rated for.
The goal is to create a charcoal flavor. I've seen some methods to make briyani that ...
1
vote
1
answer
138
views
A definitive physicochemical guide to smoke points of cooking oils?
I've seen many charts of Smoke Point charts for cooking oils online. And, there all slightly different if not very different. Even MasterClass and SeriousEats seems to have their own versions (butter ...
2
votes
0
answers
95
views
Is there a way to get rid of that sulfur-y, fart-bomb-like smell form cooking daikon?
Made a chinese-style daikon soup in a pressure cooker, and it left an sulfury odor reminiscent to a subtle fart bomb. I know veges and roots that have sulfuric compounds tend to do this. Is there a ...
3
votes
1
answer
140
views
Similarity between cardamom and rosemary
I have noticed a similarity in taste between cardamom and rosemary.
I was wondering if anyone could explain to me, perhaps from the point of view of phenols or chemical components or mixtures or ...
1
vote
1
answer
101
views
Are long cooking times simply necessary for duxelles (or other mushroom dishes) to be flavorful?
When making duxelles, I've noticed that you have to cook the mushrooms for a substantial period of time to get any flavor that doesn't taste like boiled mushroom. First, you need a while to get all ...
- 113
0
votes
2
answers
123
views
Can liquid sourdough dough be mixed with baking yeast to produce normal risen bread?
I have some sourdough starter that is liquid. If I try to make dough out of it and it turns out more liquid than solid, can it be mixed with baking yeast in order to produce a normal risen bread (like ...
- 43
0
votes
1
answer
155
views
has microwave safe plastic plate gone bad
I used my microwave oven to reheat Vermicelli.
The plate was hot and the plate's centre side got bulged up a bit ( i mean noticeable level ), I never saw this before.
I used microwave safe plastic
I'...
- 109
8
votes
5
answers
4k
views
Larvae in pine nut container, safe to eat?
I bought prepackaged pine nuts and to my suprise, I found bugs in it. The expensive price of the pine nuts make me a bit hesitant to throw it out (about 6 euros for 90 grams ish).
My question is, can ...
- 1,137
2
votes
1
answer
165
views
Replacing rhum in baba au rhum
I have some baba and would like to make baba au rhum. However I don't have rhum at home, and would like to use some other liquors.
How should I go about picking the replacement? Which aspects should I ...
- 1,135
0
votes
1
answer
66
views
When do I top au gratin with seasoned breadcrumbs?
Can I put seasoned breadcrumbs top of au gratin potatoes?
1
vote
2
answers
942
views
Can't get rid of alcohol smell in my sourdough starter
I made my first sourdough starter around 3 weeks ago. I made it with spelt flour. It was nice and ready after a 7 or 10 days and had really nice yeast smell. I had to leave town for 4 days and let my ...
- 13
2
votes
1
answer
241
views
Can every cake/cupcake batter be made as pancakes?
I successfully made pancakes from a cake recipe and was wondering if it can be generalized to every cake/pancake recipe?
Edit:
I look for healthy nutritional pancake recipes for babies everyday on the ...
- 1,823
0
votes
1
answer
96
views
shelf life for chilli sauce
I have made a chilli jam and it did not set so I thought I could use it as a hot dipping or stir fry sauce. If I open the jars and tip it into glass bottles How Long would the shelf life be
- 1
7
votes
3
answers
3k
views
Is there a possible substitute for sugar in creamed butter?
I'm always taken aback by how much sugar is necessary to make a cake. And also, I don't like super sweet things.
I gather sugar is not just flavoring, but also necessary so that the crystal matrix ...
- 178
0
votes
1
answer
134
views
Coating chicken using an oil and spice rub
Follow up to this post, after coating my chicken in a mix of oil and spices, I keep it in something similar to a tupperware container in the fridge. The problem is, the oil coating on oneside gets ...
- 1,137
0
votes
1
answer
141
views
To hone and then sharpen or sharpen and then hone?
I have a dull knife, and want to get it sharp. My question is, do I sharpen and then hone it, or do I hone it and then sharpen it?
- 1,137
4
votes
1
answer
2k
views
At what temperature does onion burn?
Is there a temperature range on which onions turn into the black color with bitter taste? Excuse me if this can be found elsewhere on internet, but I am not sure where to look.
- 1,137
1
vote
1
answer
165
views
When is it better to get a knife professionally sharpened than buying a new knife?
A noob question, would it be better to get my cheap knife sharpened or to buy a new knife. Other than it's sharpeness, the knife it self is built well and handles good.
Now I am thinking if it is ...
- 1,137
0
votes
1
answer
120
views
Would I need to sharpen a knife if I hone it often?
I am new to this knife maintenance buisness, and would like to ask the question in title. If I regularly hone my knife, and if the knife is decent quality, could I skip ever thinking of sharpening it?
- 1,137
1
vote
0
answers
43
views
Too much liquid released in canning tomatoes
I'm canning tomatoes in quart jars. I left the suggested 1/2 inch of space on top. Tightened the rings. After processing, one jar has lost too much liquid. There is now a space of about 2 inches on ...
- 11
0
votes
1
answer
130
views
Knives and Knife sharpening for a college student/someone short on time and money [duplicate]
Cutting things seem to be the number one time sink when I cook. I use bought some random knifes and use them. And I keep them sharp by a machine which looks like this :
I am completely unsatisfied ...
- 1,137
0
votes
1
answer
135
views
What would be the most versatile pan for a college/student someone short on time? [closed]
I am a complete noob when it comes to cooking, and when one looks at cooking, there seems to a bombardment of various different materials and types and price ranges. I simply want a reliable pan type,...
- 1,137
1
vote
0
answers
199
views
Baking sheet in air fryer, and alternatives
I want to bake cookies in the air fryer but unfortunately I have no baking sheet. I am thinking maybe to use parchment paper or aluminium foil above the air fryer base. However, it seems a lot of ...
- 1,137
4
votes
1
answer
84
views
Inconsistent temperature recommendations on different roasting thermometers
I'm looking at two different roasting thermometers of the same brand and I'm wondering why they have different temperature recommendations for the same kinds of meat.
For example, the first one (TFA ...
- 141
4
votes
1
answer
161
views
How would you recommend further improving this "the eggs take longer than the pizza" solution?
Based on the incredible answers and discussion here Resolve a "the eggs take longer than the pizza" issue?
After a few experiments it does seem to be the case that incredibly
eggs for 4 ...
- 139
0
votes
0
answers
40
views
Make artisan bread last longer than 3-4 days (besides freezing) [duplicate]
I make simple artisan bread (1 cup water, 2 cups flour, 1.5 tsp yeast, 1.5 tsp salt). It usually starts to look like mold spot start growing in about 4 - 5 days. Is there anything that could be added ...
- 301
1
vote
0
answers
86
views
Can a cannery license can be attached to a home kitchen?
I'm wondering if a cannery license can be attached to a home kitchen. I have already searched the appropriate government websites. I'm not referring to "cottage food" regulations. I'm ...
user106259
0
votes
0
answers
70
views
Is there a good way to convert a nutrient powder (i.e. green drinks) into a low calorie candy?
I don't like putting powder into my water bottle, because I have trouble getting it washed out, and don't like to use my water cup, so I'm wondering anyone has ever had any luck converting the powder ...
- 589
3
votes
1
answer
80
views
Using Zucchini juice in bread recipe
I was freezing some shredded zucchini yesterday and squeezed out the juice. Made me wonder whether you can substitute zucchini juice or other juice for water when making sandwich bread in bread ...
- 31
9
votes
2
answers
2k
views
Make custard firmer
I've been following this recipe for lemon bars by Claire Saffitz. The crust turned out perfect, however the lemon custard was super soft, just short of runny. Cutting the entire thing into pieces / ...
- 240
2
votes
1
answer
138
views
How can I soften mastic gum so it is easier to chew?
I want to use mastic gum as a chewing gum but it's a bit too hard and I find myself hurting my mouth with it. What natural plant ingredient (not wax) can I add to it to soften it so that it works ...
- 21
0
votes
1
answer
64
views
Water bathing applesauce without the lid
I water bathed applesauce did everything
Right except, I didn’t put on the lid when
I was water bathing the applesauce in the pot. It’s been about a month since I did this but, my question is are they ...
- 1
0
votes
1
answer
130
views
Added too much cayenne to my spice mix, how to fix it?
Added too much cayenne powder to my spice mix, now it’s too hot. What can I do to fix it and tone down the heat?
The mix contains sugar, garlic powder, onion powder, kosher salt, pepper, allspice &...
1
vote
2
answers
83
views
can I just double the orange flower water?
I'm making orgeat and it calls for 1/2 a tsp each of orange flower and rose water. I found the orange flower water in my cupboard and I don't have any store near me to get rose water. Would it be ok ...
- 11
1
vote
0
answers
258
views
How to make low-calorie bread?
I live in a part of the world, where you can't buy low calorie bread in the stores. So I'm obsessed with the idea to make my own.
I've noticed that breads as this one https://www.schmidtoldtyme.com/...
- 21
3
votes
1
answer
119
views
How to keep rice in sushi-like dishes from drying out overnight?
So my kids like to take 'sushi' (that is, variations without raw fish) and sushi-like dishes (onigiri/onigiraza, musubi etc) to school for lunch. However in the mornings I don't have time to fully ...
- 323
2
votes
2
answers
147
views
Would a small solid block of metal on an electric stove transfer enough heat to a round bottom wok?
I want to see if I can use a round bottom wok on an electric stove (not induction). And I figured would using a solid metal block the width of a large hob work? I figured if it curves up the sides a ...
- 21
0
votes
2
answers
199
views
Canning tomato sauce without citric acid
I've seen similar posts but none that address how pressure canning changes the flavor. I am trying to make tomato sauce without citric acid because my mom is allergic to it and the foods that contain ...
- 11
0
votes
1
answer
109
views
Rise dough in loaf pan and bake without transferring to a different pan [duplicate]
I make simple artisan bread (1 cup water, 2 cups flour, 1.5 tsp yeast, salt). It rises overnight. I have always transferred it from the rising bowl to a loaf pan with light oil on the side. This works ...
- 301
0
votes
0
answers
30
views
Processing times for homemade pectin
Does anybody know water bath canning processing times for homemade pectin? I would like to can homemade apple pectin in 1 litre jars. I used underripe apples
- 11
9
votes
7
answers
6k
views
general principles of piercing the protective cover of unfrozen microwave ready meals
The microwave ready meals I tend to eat all say the same thing: pierce the protective plastic cover before heating at %POWER%, usually around 800W for %TIME%, usually 4-5 minutes. Most of them say to ...
- 1,583
2
votes
1
answer
352
views
How *exactly* does the Scoville scale work?
I've only ever found vague instructions, e.g. failing to mention how much chili (dry or fresh?) should be extracted in how much ethanol. How about a soxhlet extraction? Then dilute the extract with ...
- 121
12
votes
2
answers
4k
views
How to get tofu to absorb flavour?
Tofu is always being touted as a "flavour sponge" due to its texture. Yet, I have never been able to get it to actually absorb any flavour.
People talk about marinating it, searing it, ...
- 293
4
votes
2
answers
169
views
Baking sourdough in a breadmaker
I know this is kind of backwards, versus what you see a lot of people doing (rising dough and a bread maker and baking in a regular oven), but I teach middle school and another teacher has a bread ...
- 43
1
vote
1
answer
131
views
Can sourdough starter be cooked well in a hot water bath?
I struggle a lot with baking sourdough bread and usually just cook the sourdough starter itself by frying it in some oil. However, I want to avoid the oil and was thinking if there is any way to cook ...
4
votes
1
answer
1k
views
Should instant yeast be room temperature when used?
Should instant yeast be at room temperature when used to make bread? I store mine in the freezer but I was wondering if it should be allowed to warm up a little before use.
- 145
15
votes
10
answers
9k
views
Resolve a "the eggs take longer than the pizza" issue?
I often cook a typical frozen pizza like this
in a typical mini-oven like this
I go with a nominal 420° indicated on the small over for 13 minutes. ("12-14 mins" suggested on the packaging....
- 139
1
vote
2
answers
96
views
Pressure canning issue with weight and timing
I pressure canned 33 litres of applesauce at 5 lbs for 10 minutes but didn't know the timer doesn't start until the weight begins jiggling. Is this necessary for Apple sauce?
What's difficult about ...
- 11
3
votes
1
answer
121
views
Grains of Paradise -- weak batch?
Stumbling upon mentions of Grains of Paradise, I got curious and ordered some. But what I got hardly does anything.
Sampling the grains straight there is prominent heat, maybe one quarter as strong as ...
- 661
2
votes
2
answers
446
views
Is it beneficial to rest a quick bread batter w/o leavening agent? ex. banana bread
I saw a post in 2008 about resting banana bread batter, where they were discussing about resting batter. I understand that this would exhaust the leavening agent. (i.e. baking powder/soda) I only have ...
- 21