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6 votes
3 answers
3k views

Mixing pineapple with Curd/Milk

Today I made Pineapple smoothie with milk. It was tasty. But I kept it in fridge cause I wanted the drink to be even cooler. I forgot that pineapple will curdle the milk and turned the smoothie bitter....
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  • 265
0 votes
0 answers
75 views

How to prevent excess foaming when poaching chicken breast

I have been poaching chicken breast (below 100 degree celsius) as my main source of protein for a long time. I know it is normal to see white foam in the water, but mine is waaay too much. I think the ...
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0 votes
1 answer
92 views

Texture of Raw or Roasted Chickpea

I read some article if raw chickpeas are not safe. I was given chickpeas by someone. He didn't know if the chickpeas were raw or roasted. The chickpeas I got have a crunchy texture and when I press ...
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2 votes
1 answer
92 views

Can frozen food that absorbed fridge odors still be eaten?

A foil food container wrapped in foil containing a potato casserole molded in my fridge that caused a bad moldy food smell in the fridge that transferred and absorbed into the frozen foods in the ...
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  • 21
0 votes
2 answers
320 views

Can onion be eaten raw?

Can onion be eaten raw? I am not sure if it first has to be cooked.
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  • 1,691
2 votes
1 answer
102 views

Pre-soaking pulses - Is there a way to slow down fermentation?

The Scotch broth mix I use consists of pearl barley, yellow split peas, green split peas, blue peas and red split lentils. Prior to use, it requires soaking for 8-12 hours and then draining and ...
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  • 2,593
2 votes
2 answers
248 views

Which pasta shape can I make without any equipment?

I would like to try to make fresh pasta. However, I do not have equipment like rolling pins and pasta machines. Is there any pasta shape which I can make without this equipment?
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  • 241
2 votes
1 answer
214 views

Significance of liquid in packaged chicken breasts

In the last year or two we've had increasing problems with fresh boneless skinless chicken breasts that come out tough and stringy. Same recipes and cooking methods as always. Usually baked in some ...
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  • 486
0 votes
0 answers
63 views

Replacing whole egg and egg yolk in cakes

I want to replace whole egg and egg yolk in a cake batter. I've read to use 1 tsp of baking soda to 1 tbsp of apple cider vinegar for each whole egg. But what about a just the yolk?
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2 votes
2 answers
282 views

Is this grass-fed beef?

Question 1: If I buy Australian beef, can I be almost certain that it's grass-fed? Question 2: Does the beef below look grass-fed?
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4 votes
2 answers
179 views

What is the distinction between baking and roasting?

Both baking and roasting refer to cooking things in the oven. The only foodstuff I am aware of that can be either baked or roasted is potatoes, and the distinction is that roast potatoes are cooked ...
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  • 263
1 vote
1 answer
156 views

How do you choose whether to roast or fry a vegetable?

What are the differences in flavor and texture when using the different techniques? Do some vegetables call for one technique rather than the other? Assume you oil the container you roast in.
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4 votes
4 answers
2k views

Is it advisable to cook cilantro or mint leaves and store them, instead of blanching them?

The problem: The grocer only agrees to give a large bunch of cilantro (coriander) or mint leaves, and I need it to last a month or more, because I don't use the herbs as frequently. What I've tried ...
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  • 1,133
0 votes
1 answer
84 views

Can one prepare yogurt in sealed glass jars?

I prepare yogurt, which I place in 200 ml jars with lug/twist off caps. When I prepare the yogurt, the milk is first heated at 145F and cooled to about 108F before adding yogurt inoculant. The content ...
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1 vote
1 answer
121 views

How much salt in "only salt" beef jerky

I'm getting ready to smoke a batch of beef jerky, but am setting some aside so that the only seasoning will be the salt and the smoke. 1) I normally put so much seasoning that it hides most of the ...
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  • 113
2 votes
2 answers
121 views

How to add creaminess to cooked corn chowder; mine is too thick?

The first time I was making corn chowder, I used a recipe with a little olive oil, vegetable broth, milk, 20oz of frozen corn, Greek yogurt, red potatoes, onion, bell pepper, garlic, salt, pepper, a ...
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17 votes
5 answers
5k views

What is this elongated plastic and metal utensil?

I inherited this utensil as part of a larger cutlery case containing lots of other stuff, all related to the kitchen somehow. I do not know what this is supposed to be for, it might even be part of ...
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  • 273
9 votes
1 answer
2k views

Can salted capers be un-salted?

A family member picked up the wrong jar at the supermarket and now we have a (small) jar of salted capers instead of the brined ones they wanted to buy. We were wondering if we could somehow wash the ...
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  • 193
7 votes
1 answer
186 views

Why do some springform pans have bumps all over the bottom piece?

Some springform pans have a perfectly flat bottom piece, but other springform pans have a bottom piece with bumps all over it, such as this one: Do the bumps serve any purpose? I have never used a ...
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3 votes
1 answer
120 views

Slightly undercooked chickpeas

I have cooked some chickpeas and then frozen them. They taste as if they are slightly undercooked. If I now defrost and cook them further, can I expect them to soften more?
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3 votes
2 answers
207 views

Why do falafels crack open when frying?

I've used the same recipe for years: soaked ground fava with enough chickpea flour to bind, sesame seeds, salt spice, baking soda. Using thawed frozen portions of the mix, sometimes I get little ...
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  • 5,278
2 votes
2 answers
262 views

What are the dark brown streaks on the surface of the cheese that suddenly appeared within one day?

The cheese was stored in the refrigerator. On the previous day none of the brown streaks were there and some cheese was cut off with a knife.
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  • 21
2 votes
0 answers
71 views

Cake glaze made with juice didn't bind

The other day my dad and I placed the strawberries and the glaze on a strawberry cake. He used strawberry juice for the glaze instead of water to avoid watery taste. If I remember correctly the red ...
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3 votes
0 answers
157 views

Is it possible to make a Dutch baby, or similar, without an oven?

I find myself temporarily without an oven, but am really craving a Dutch baby. Since a Dutch baby is cooked in a very hot oven, clearly I can't make a normal one. But is there any version of one, or ...
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  • 47.4k
5 votes
0 answers
150 views

How do I create slippery and light jelly for drinking?

I created an experiment with 10 different water/gelatin ratios but none provided the required results. I'd like to create viscosity similar to Jelly Juice pouch bags. However, when the results I'm ...
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17 votes
2 answers
5k views

Why do I find rocks inside bags of lump charcoal?

I frequently find golf ball-sized rocks in bags of lump charcoal. Usually after the fire has burnt out. Is this some by-product of the charcoal manufacturing process or an under-handed attempt by the ...
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  • 815
1 vote
2 answers
125 views

Flat griddle pan for Weber Spirit II E-320 BBQ

I'm trying to buy a flat griddle pan for a Weber Spirit II E-320 Gas BBQ and not sure what will fit/what is compatible. Currently I have these cooking grates installed: So I'm not sure if: a. There'...
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15 votes
2 answers
3k views

Does this tool where a knife edge is dragged between two angled abrasive pieces hone or sharpen?

A few weeks ago I bought an awesome Global knife. I ordered this tool from Amazon: My question: Does this tool hone the knife, or does it sharpen it?
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1 vote
1 answer
122 views

Holes inside Siemens IQ700 Microwave, Are these holes causing the microwave to switch off?

So my ~11 year old Siemens IQ700 microwave oven has developed a number of small holes right through the enamel & metal on the inside - I noticed these when the microwave developed an issue where ...
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6 votes
2 answers
214 views

Edible silicone?

I'm trying to replicate the firm but flexible texture and translucent look of molded silicone using edible gels. The mold I'm using is difficult to extract the final shape from. It's shaped somewhat ...
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  • 61
1 vote
2 answers
170 views

Cloudy sediment in home canned pickles

I've home-canned some pickled vegetables recently and there is a cloudy sediment in the brine. I'd like to know what causes it and how to prevent it. It is not spoilage. It only seems to affect the ...
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  • 113
1 vote
1 answer
111 views

How do I soften home made Split Pea with crunchy Peas?

I got some Split Pea Soup from my Fiance's Nannie, who got it from a friend. The soup tasted ok, but it was like really chunky like the spoon stood up on it's own. So I added water and reheated it. ...
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2 votes
2 answers
288 views

Is chicken with yellowish parts spoiled?

Moved to new place (Europe), no nice butchers around, only store found has chickens with yellowed parts like in the attachment. I never seen tint like that on a chicken and wondering what does it mean?...
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1 vote
0 answers
51 views

Waterbath canning chow chow

I waterbath canned some chow chow on Wednesday. It was cabbage, cauliflower, red pepper, green peppers, and (was suppose to add green tomatoes and forgot) can I open them, add tomatoes and can again?...
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3 votes
2 answers
490 views

How to make mellow vinegar?

I made pineapple vinegar by just putting all of the fibrous and hard to eat parts of the fruit in water with some sugar. It did ferment and make vinegar, in that it's sour and pretty acidic (pH is ...
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2 votes
2 answers
117 views

Can I save my sourdough if I accidentally overheated it during bulk fermenting?

I went to do the bulk ferment on my cranberry walnut sourdough last night and because the house was a bit cooler than normal I decided to give the temps a little boost by turning on the oven for a bit ...
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7 votes
6 answers
1k views

Is it just me or do you have to cook for a long time for it to be intuitive? [closed]

I have started trying to cook for about two years. I'm familiar with most ingredients, spices, and tools, but I still can't do anything good without a recipe. It takes me a long time to make things. ...
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  • 81
0 votes
1 answer
82 views

Egg Substitute for binding agent [duplicate]

Im making a meatloaf for someone who’s allergic to eggs. Any ideas on what I can use as a binding agent?
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  • 256
1 vote
1 answer
101 views

Do the conventional round ovens have any advantage over an OTG?

The "conventional round oven" (can be used for baking, grilling and roasting, as per the claims on the packaging) I'm referring to: The typical Oven Toaster Griller (OTG) I'm referring to: ...
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  • 307
0 votes
0 answers
52 views

Does an adult male require two kilos of rice per day to reach daily calories requirement? [duplicate]

I just looked up adult male calorie requirements. It's 2,500 kcal per day. There's 1,250 kcal per kilo of basmati rice. Does that mean I need to eat the calorie equivalent of two kilo bags of rice ...
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  • 101
0 votes
1 answer
58 views

Is my vegan icing shelf stable?

I make a vegan buttercream icing with Crisco, powdered sugar, vanilla extract, and soy milk/nut milk/water. If I skip the soy milk/nut milk and use water for the liquid, is the icing totally shelf ...
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  • 331
3 votes
1 answer
159 views

Bell Pepper cooking in the microwave

When I microwave sliced bell peppers, they spark like they have metal in them. Does the bell peppers have any metal pieces?
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1 vote
1 answer
150 views

Can instant pudding be made without milk?

Googling this question turned up many articles claiming that instant pudding can be made with water instead of milk. I gave it a shot just to see how different it is and... it's just not true. I ...
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7 votes
1 answer
603 views

When should I use a rounded balloon whisk attachment vs a bulb-shaped balloon whisk attachment

Many electric whisks come with two balloon whisk attachments: A bulb-shaped whisk and a rounded whisk. Is there a specific reason I should prefer one or the other? Both seem to yield similar results.
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  • 191
12 votes
11 answers
5k views

After rolling pizza dough, how do I move it to a pan without ruining it?

On multiple occasions now, I have rolled pizza dough out to a circle about 14" in diameter, and then I have trouble moving it to my pan. First of all, I roll the dough on a granite counter. Even ...
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11 votes
3 answers
5k views

Conflicting advice on which knife to use when cutting up a chicken, which should I use?

I recently took part in a knife skills workshop and during part of that workshop we were taught how to cut up a whole chicken into different sections. I was expecting to use a boning knife for this ...
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-1 votes
3 answers
279 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
96 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
150 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
168 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

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