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7 votes
3 answers
1k views

Trade-offs of round vs square food storage containers (Cambro, Carlisle)

What are the trade-offs between using round vs square food storage containers? I'm looking to buy a supply of several sizes of commercial-grade (eg Cambro or Carlisle) food storage containers. I'm ...
Michael Altfield's user avatar
20 votes
4 answers
6k views

What do Americans mean by Coffee and Cream?

When Americans say "Would you like cream in your coffee?", do they mean powdered creamer (milk or milk-substitute)? Basically what South Africans know as Cremora or do they put heavy or ...
Neil Meyer's user avatar
  • 4,894
3 votes
3 answers
140 views

Nigari coagulant for non-cultured dairy cheese?

I have used Nigari to make tofu and it works great. Can it be used to make non-cultured dairy cheese as well (mozzarella, feta, paneer, etc.)? I looked online and didn't find examples.
Victor Feagins's user avatar
0 votes
1 answer
138 views

Pho stock turns dark

When making a pho stock, the onion, ginger, garlic are charred over a flame.. when I do this, whether using water or stock (unroasted bones), my pho stock turns dark. My memory of pho in Vietnam is of ...
Ilya Grushevskiy's user avatar
1 vote
1 answer
156 views

Lemon curd bonbons

When trying to cap my lemon curd bonbons the chocolate would not set up/seal?Any help is appreciated. Wondering if consistency of curd is not firm enough? Maybe the water portion in it from the fresh ...
Laura Guynup's user avatar
2 votes
1 answer
150 views

Less saturated fat in curry

By "curry" I mean the meal I make at home: start by frying some Mae Ploy curry paste, stir in coconut milk, toss in a bit of sugar, add vegetables, and simmer until everything is just right. ...
Umberto P.'s user avatar
2 votes
0 answers
70 views

What are signs of a ready liquid levain culture?

I made a starter from the Jeffrey Hamelman's book. Currently I am on day 6. For those unfamiliar these are the steps: Day 1 100% whole-rye flour | 125% water | 3.3% honey Day 2 111% starter | 50% ...
Kamil Latosinski's user avatar
5 votes
1 answer
847 views

Can I Use Less Oil In Shrimp Fried Rice?

I want to try making this recipe for my family - however, my wife has a sensitive stomach and I'm worried that the 4 tablespoons of oil this calls for will be excessive. Can I instead use 2 ...
Zibbobz's user avatar
  • 1,227
4 votes
1 answer
376 views

How has Bisquick's “original” recipe changed over time?

I noticed that the “original recipe” Bisquick in my mother's fridge a) contains sugar, b) does not list hydrogenated oils, and c) does not say to keep refrigerated. This is not consistent with our ...
Thom Smith's user avatar
1 vote
0 answers
169 views

White mold on kale stems

I had kale sitting in the fridge for a few days, and I'm seeing what appears to be white mold on the stems: I feel like I've been seeing conflicting reports on the edibility of this online (if I've ...
Yehuda's user avatar
  • 111
20 votes
5 answers
5k views

What is going on genetically that restricts the number of generations a yogurt starter will last?

There are recommendations online that if you use supermarket yogurt as a starter for home made yogurt then you should not use the resulting yogurt as starter for another batch, or at least not more ...
User65535's user avatar
  • 1,273
8 votes
5 answers
681 views

How do I efficiently measure viscous ingredients? [duplicate]

I often find myself preparing certain foods that contain viscous ingredients like honey and tahini sauce. For instance, one of my dressings contains both of these, which I currently measure out in a ...
Andrew Jackson's user avatar
3 votes
1 answer
366 views

Can I use a can of 'make your own' marmalade beyond the 'best before' date?

I have a can of ‘make your own marmalade’. It’s three years after its 'best before' date. Will it be safe to use?
Ele's user avatar
  • 31
0 votes
1 answer
172 views

Are there any food safety concerns when refilling mugs or glasses 2-5 hours after last filling them?

Every morning after breakfast, I drink a large mug of nespresso coffee with a large and a small dose from the same capsule, around 300 ml in total I think, with 2 lumps of cane sugar and 4 pellets of ...
Nzall's user avatar
  • 1,613
24 votes
2 answers
3k views

Is the foam on pasta water significantly more starchy than the rest of the water?

Often while cooking pasta I will take out some pasta water to incorporate into my sauce. The purpose is to transfer starches into the sauce to thicken and bind it. Is it better to repeatedly skim the ...
orlp's user avatar
  • 419
5 votes
1 answer
617 views

How does the quick-soak bean soaking process work?

I understand the quick-soak process, as per Is quickly soaking beans or dhal etc. equivalent to an overnight soak? but I'm curious how it works. My guess is that by heating the dried beans up to ...
Dave X's user avatar
  • 173
4 votes
1 answer
2k views

Is the stock in my unsealed jar safe?

I canned beef and chicken stock at 12 PSI for 25 minutes and I left the canner untouched for two days with the lid on. After the two days, I opened the canner and found that some of the jars didn't ...
aswine's user avatar
  • 383
3 votes
0 answers
121 views

Discovered 2 eggs cracked in late stage of brining

One more week to go brining my salted chicken eggs. I just saw 2 eggs with cracks that were not there earlier. Do I need to take them out or will it be ok? I have 5 days left.
SandyToes's user avatar
0 votes
1 answer
122 views

What is the name of Sardinian-Emilia Romagna cuisine adding wine to the end of cheese broth [closed]

Following this video, what is the name of the Sardinian-Emilia Romagna cuisine that adds wine at the end of the cheese broth, as advised by Edoardo Celadon?
Avi's user avatar
  • 111
2 votes
1 answer
97 views

If you’re aging your ice cream base, what temperature should it stay at? [duplicate]

I make a custard based ice cream with eggs in it and I heard that aging your base makes the ice cream taste better and gives a creamier texture. Without aging it I normally make my base, warm the ...
niamh's user avatar
  • 21
4 votes
1 answer
203 views

What is the difference between powdered sugar and regular sugar when it comes to baking cookies?

I recently tried a cookie recipe purely to see what the end product would be. Compared to the cookie recipes I was used to, it was really odd. There were no eggs at all, and instead of regular sugar, ...
AlecMac's user avatar
  • 41
1 vote
2 answers
92 views

Aside from C. Bot, moulds and yeasts... what other food organisms should I be wary of when fermenting vegetables?

I'm currently fermenting some hot sauce, and I'm just starting looking into fermenting other things, such as sauerkraut, dill pickles etc. I've read up on Botulism, yeasts, and moulds but I've just ...
Hollis Hurlbut's user avatar
1 vote
1 answer
122 views

What are the food saftey requirements to can beans in glass following the hot-fill-hold regulations (USDA)?

What are the specifications required to can beans in a glass jar following the hot-fill-hold regulations from the United States Department of Agriculture (USDA)? The way that most industrial food ...
Michael Altfield's user avatar
1 vote
1 answer
127 views

Can I put a restaurant chaffing pan on an induction burner?

I have full size chafing pans, about 6" deep, 22' long, 14" wide. This is the standard restaurant type and I believe made of stainless steel. I want to can some large amounts of broth but ...
Behacad's user avatar
  • 1,882
4 votes
1 answer
544 views

Should freshly made egg-free lasagna sheets be dried before use?

I've made lasagna sheets before, using eggs and semolina flour (one full egg to two yolks, and enough flour for a very dry dough). These sheets worked well, placed directly into the lasagna without ...
Peter's user avatar
  • 422
3 votes
3 answers
326 views

Recipe calls for 1 cup cherries cut in half [duplicate]

If a recipe says "1 cup of cherries cut in half" does that mean cut them before or after measurement?
user107910's user avatar
2 votes
1 answer
77 views

GF Pierogi - binding agent

I have the GF flour to make GF Pierogi however I was told to add xanthan gum? For the binding agent. How much xanthan should I use per batch of dough?
Cheryl's user avatar
  • 21
0 votes
0 answers
29 views

Storing fresh wheat noodles [duplicate]

What is the best way to store wheat based noodles with no eggs like fresh udon noodles? Can you just leave it in a plastic sealed container in the fridge? How long will it last for sealed in the ...
tincans13's user avatar
9 votes
4 answers
4k views

Botulism risk in garlic naan bread?

I bought some Garlic flatbread naan from Trader Joe's today and noticed it has pieces of actual garlic in it. The bread is sold with the wraps and other non-refrigerated bread. It comes in a plastic ...
Michelle's user avatar
0 votes
1 answer
179 views

Can you steam liquid food in deli, takeaway or microwave containers?

I use an electric steamer with a steaming basket with 1cm diameter holes to reheat frozen dishes such as lasagne, biryani etc. I remove the meal from the container and place it directly on the ...
Greybeard's user avatar
  • 6,100
1 vote
1 answer
140 views

Can I post-redden blood oranges?

Blood oranges turn red by experiencing night frost. Many places say that citrus don't post-ripen after picking. Does that extend to the color change, or could I subject non-red blood oranges to a ...
ariola's user avatar
  • 751
1 vote
2 answers
218 views

Is blood orange zest different from orange zest when the fruit has not reddened?

I've been buying blood oranges by the kilo net, and there are always some fruits without red peel and flesh. I do feel those smell less different from ordinary oranges than the reddened specimens do, ...
ariola's user avatar
  • 751
1 vote
3 answers
776 views

My new stove has white spots

I recently moved and I have a new cooktop. White spots have appeared as single wick stains or white bubbles. Does anyone know how I can remove them or make it look better.
Selma Martinez's user avatar
-1 votes
1 answer
128 views

Can Michelin Star Amuse Bouche recipes be adapted to cater to dietary restrictions [closed]

Can Michelin Star Amuse Bouche recipes be adapted to cater to dietary restrictions, such as gluten-free or vegan options?
Ayman Busi's user avatar
0 votes
1 answer
146 views

Help identifying a dessert from a stock image [closed]

I am trying to identify the dessert shown in this stock image. It appears to be some sort of cake with chocolate base and grainy looking cream on top, maybe cheese based. According to the descriptions ...
ggiv's user avatar
  • 1
1 vote
1 answer
121 views

Appropriate Thickness and Consistency for Quality Restaurant Stock

One thing about making meat stock that I find consistently challenging is how to gauge the correct thickness and consistency of the stock after its initial simmer. As expected, I find this varies ...
Peter Moore's user avatar
2 votes
1 answer
94 views

How stable is fiber?

Does cooking or grinding fiber or foods containing fiber (either soluble fiber or insoluble fiber) convert the fiber to sugar? Does changing the pH for example with the addition of vinegar or baking ...
Donna's user avatar
  • 21
0 votes
1 answer
97 views

What is the recommended method for marinating the sea bass before grilling in the Flavorful Grilled Sea Bass with Tangy Chili-Lime Dressing Recipe?

What is the recommended method for marinating the sea bass before grilling in this Flavorful Grilled Sea Bass with Tangy Chili-Lime Dressing Recipe? Recipe follows: Flavorful Grilled Sea Bass with ...
Ayman Busi's user avatar
3 votes
2 answers
2k views

Is it feasible to replace the apricot jam in a sacher torte with apricot preserves?

For some reason, none of the local markets or stores have any apricot jam or jelly. Only apricot preserves. They stand there on the shelves, surrounded by the myriad jams and jellies of other fruit/...
Rambunctiouslad's user avatar
1 vote
1 answer
173 views

Bread dough never gets sticky! I want it to be sticky

I am following along diligently to an online course taught by Richard Bertinet. The course deals with a lot of high hydration doughs, and his aim is to teach you how to handle sticky doughs and not be ...
Shane Unger's user avatar
2 votes
3 answers
231 views

How can I tell when my dough is sufficiently proofed?

I baked some French bread today. The result was extremely dense, and based on the grain structure, I believe it was under proofed. (When cut, the cross section showed that it was denser at the bottom, ...
Roddy of the Frozen Peas's user avatar
2 votes
1 answer
660 views

Can alternative greens like kale or spinach be used in place of escarole in the Italian Wedding Soup recipe

Can alternative greens like kale or spinach be used in place of escarole in this Italian Wedding Soup recipe, and if so, how might this change the flavor of the soup?
Ayman Busi's user avatar
1 vote
2 answers
219 views

Cooling fresh-baked bread outside in very cold weather

Currently it is -27C/-17F outside. Would putting a loaf of freshly-baked bread outside to cool off (quickly) be a good idea or a bad idea? To clarify, this is for the purposes of cooling it down ...
Roger's user avatar
  • 141
2 votes
1 answer
84 views

Freezing burnt aubergine flesh

When making dishes involving charred aubergines (e.g., Baba Ganoush), I often find myself producing more aubergine flesh than I need for a meal or two. I'm now wondering if the aubergine flesh would ...
Johannes Kloos's user avatar
0 votes
2 answers
115 views

Aligot's texture is off - too solid, not runny/liquid enough

I made some aligot, which is, kinda, sorta, like a mashed potatoes fondue, minus the wine and plus... a lot of heavy cream. boil 1.5# potatoes, rice them, add 1 cup heavy cream, work it in, lot, then ...
Italian Philosophers 4 Monica's user avatar
2 votes
0 answers
144 views

How can you Shine old Chocolate

I have little hollow balls of old chocolate that I want to fill with ganache and seal. I want to keep the shape, how I can shine these? I tried a heat gum and it looked fabulous till it dried and went ...
roylene's user avatar
  • 21
3 votes
2 answers
210 views

How much vanilla can alcohol extract before the solution is "saturated"? How do I reach that point?

I'm looking into making my own vanilla extract from vanilla beans and alcohol (37.5% or there-abouts). I want to try to make the extract as strong as possible. The idea is simple enough - put the ...
SorteKanin's user avatar
5 votes
2 answers
3k views

What are some ways to make whipping cream if I don't have any cream

I have milk evaporated milk, sugar, baking powder, baking soda, cornstarch, condensed milk, lemon juice and some others but I need help
Chasity Zmolik's user avatar
3 votes
1 answer
161 views

Adding lemongrass to soup: sliced or bashed?

I want to cook lemongrass into a soup that doesn't normally ask for it because I like the way it tastes. So I have to adjust the recipe on my own vs following one. I did some research about how it is ...
amphibient's user avatar
  • 2,921
2 votes
0 answers
128 views

Silver-plating copper cookware

Back in the day, I had a friend who was a fine chef. Her best personal pans were silver-lined copper, and occasionally, she would send them away for re-plating. Is electroplating to a culinary ...
Robin Betts's user avatar
  • 1,895

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