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How do you measure 2 ounces of dry thin spaghetti pasta?

I tried the size of a quarter and a juice bottle with a long neck. When I cook half of what I measure as 2 ounces it is enough for me. Two ounces according to the quarter theory makes a mountain of ...
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  • 508
1 vote
1 answer
19 views

Why does it take longer for food to bake when the oven is full?

It seems that if I have fully loaded our oven, everything takes longer to cook. A pan of veggies will roast in an hour at 400. But if we are also baking chicken and fries in there at the same time, ...
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5 votes
1 answer
1k views

Water soluble vs oil soluble vegetables

I was watching an educational documentary on cooking vegetables and the chef (Sean Kahlenberg) categorized vegetables into two large groups: water-soluble (do well when cooked in oil, poorly when ...
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  • 339
1 vote
1 answer
77 views

What happened to this garlic clove? [duplicate]

I bought a box of veggies and such to make dinner and it included a few cloves of garlic to add to the meal. I opened them up and then found one of them that looked like this: I've never seen one ...
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  • 719
6 votes
2 answers
2k views

Why cut on the bias?

It seems like lots of recipes these days specify to cut long vegetables (like carrots) on the bias (diagonally) rather than straight across. It seems to me that this results in extra wastage at the ...
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  • 377
0 votes
0 answers
47 views

Earliest pizza recipe? [closed]

What is the earliest recorded recipe for pizza ever written? I think it’s in the 1700’s, but I’m just not really sure myself, thusly my question. If this is the wrong stack to put it on I apologize.
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1 vote
1 answer
79 views

Is the transparent thin layer on top of my broth gelatin?

I let a bone broth simmer over night and I woke up to a transparent, thin, and almost plastic-looking like layer that creases easily when moved on top of the broth. Is this gelatin? I'm just checking ...
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  • 143
0 votes
0 answers
83 views

What spices need to be cooked before use due to food safety concerns?

I recently purchased a home curry kit which comprised of various powdered spices (including chilli, cumin, coriander etc.) and a separate curry sauce. To use, the meat or veg is fried until browned, ...
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  • 2,593
1 vote
1 answer
83 views

Can I skip cooking vegetables for curry if I plan to freeze it?

Many curry recipes I came across involve frying and then boiling vegetables before mixing with roux. I presume that’s to damage the cells to impart the juice (and soften the vegetables). However, ...
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  • 339
8 votes
3 answers
5k views

Why does my Indian food taste bland?

I recently tried an Indian recipe and event though it was spicy hot, it didn't have much flavor which surprised me for how much seasoning I put in. Does anyone know why this might be so bland? 1 ...
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0 votes
1 answer
67 views

Classico Pesto left outside for a week, used in recipe, still safe?

So I thought I didn’t open my jar of pesto(on the counter) and used it in a recipe, but I just realized I used it before for the first time around a week ago. So it’s been sitting on the countertop, ...
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2 votes
1 answer
111 views

I accidentally sprayed bleach on some apples. Is this dangerous?

When I was bleaching towels, I accidentally sprayed some on apples nearby. The next day, to be safe, I washed these apples for about 15 seconds. Are these apples safe to eat Could someone get sick? ...
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0 votes
1 answer
39 views

'Correct' simmering temperature for bone broth

I've been getting into making my own stocks and have decided to make a beef bone broth for the first time. I've been reading plenty of resources online however there are a lot conflicts from different ...
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  • 143
0 votes
4 answers
108 views

Avoiding smells while deep frying

I'm going to try adding some chicken katsu to my usual curry, which will involve deep-frying some breaded chicken breast cutlets for 3 minutes each. I saw this question about removing odours after the ...
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  • 449
0 votes
1 answer
107 views

Sous Vide for infinite shelf life [duplicate]

Sweet potatoes already last a relatively long time. If I were to sous vide a sweet potato until everything inside of it is dead, let's say at 215°F for 24 hours, I should have a sterile potato on my ...
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0 votes
1 answer
108 views

Is it ok to have blood in crease of vacuum seal? For steak and freezer

For vacuum sealing steaks for the freezer, is it ok to have blood/liquid in the crease? https://imgur.com/a/OTsYdsl
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  • 103
7 votes
2 answers
3k views

When you velvet chicken, are you supposed to wash off the baking soda?

I am trying to make chicken breast taste better and a technique I found was velveting. However, I'm finding some conflicting information on how to properly do it. The way I velvet right now is I cut ...
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3 votes
2 answers
137 views

Solubility of chocolate in water and fat

do you have any idea about the solubility of chocolate? I experimented a bit and I can't make sense of what I've found. It isn't 1+1=2. It's rather like 1+1=8,3543 or so. Here is what I found: ...
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0 votes
1 answer
117 views

Looking for a butter dish with space for spreader

This is a very specific question 😂. I like to keep room temperature butter in a small dish to spread on bread or drop into my cooking. I always keep a knife or spreader nearby that I reuse for the ...
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0 votes
2 answers
80 views

How does the idli or dosa preparation process help in ensuring it is cooked and the bacteria+yeast are killed?

Background: If I use two or three cups of rice to prepare rice in a pressure cooker, I have to add plenty of water, pressure-cook it until one whistle and wait for around 1.5 hours until I open the ...
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  • 1,133
11 votes
4 answers
3k views

Are pig testicles edible?

I’m just asking a question about a part of the animals anatomy. I’m watching something on the discovery channel and where they are located they stated that, people in this part of the village eat ...
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1 vote
2 answers
75 views

Portable Induction Hob Makes Small Ring Hot Spot: Is This Normal?

I just bought a Duxtop Pro portable induction hob and tested it out with an oversized pan with a little water in it. I expected it to not be totally efficient considering it was hanging over the sides ...
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6 votes
1 answer
455 views

What happened to my pizza dough?

I am a complete noob to baking/making dough so if I made a clear mistake in my process please correct me. I am trying to make pizza dough. Based on the recipe I was following I suppose its neopolitan ...
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1 vote
0 answers
57 views

What's the difference between British and American edition of McGee's "On Food and Cooking"?

It looks like there are two versions of the same book. British "McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture", published on November 8th 2004 and ...
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0 votes
0 answers
56 views

Why does my rye bread sink in the middle like this? [duplicate]

My rye bread (made with a bread machine) usually sinks in the middle, like this one. It still tastes great, but I'd love to fix this problem. https://imgur.com/a/w7EqeMx Here's my recipe: 1 ⅓ plus ⅛ ...
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  • 179
2 votes
2 answers
79 views

Can vegetable oil be infused with paprika without heating?

Some recipes, particularly for salad dressings, have a step where you are expected to heat a minuscule amount (e.g. 2 Tbsps) of a vegetable oil and cook paprika in it for a brief period of time (e.g. ...
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  • 339
0 votes
0 answers
51 views

Can warm pecorino grow listeria?

So my mom ordered some pecorino Romano and it came wrapped in insulated bags, foil and ice packs that had melted. The cheese appeared wet inside the vacuum sealed bag Can pecorino grow listeria after ...
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-3 votes
0 answers
87 views

What's the point of washing this meat? [closed]

What's the point of washing this meat https://youtu.be/xi_8k0wbOCk?t=82
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1 vote
2 answers
90 views

How to avoid oil burn on the exterior of stainless steel pan

After I sear a steak the exterior sides and bottom of my stainless steel pan get coated with what looks like burned oil. I usually let it cool down, then fill with the soapy water for overnight ...
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  • 339
18 votes
3 answers
3k views

What is the point of the "oven" step in seasoning pans?

Many or most sets of instructions on how to season cast iron and carbon steel follow these steps: Clean Get really hot on the stovetop Apply a very thin layer of oil Heat for a short time, then take ...
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  • 47.4k
0 votes
0 answers
35 views

Questions about oddities in the cooking of hummus [duplicate]

Recipes for hummus typically instruct you along the following lines: Cover the chickpeas with plenty of water and bring to a boil. If you're not using a pressure cooker, add a bit of baking soda ...
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  • 1,340
-1 votes
1 answer
80 views

Can I still use my microwave after fire? [closed]

I was going to melt some chocolate but j forgot that there were left over sea weed chips on my microwave. Without remembering about it, I started the timer and immediately heard a spark. But i shrug ...
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1 vote
2 answers
90 views

Flavored Butter Sauce/Liquid

To explain kind of what I am looking for. When going to a local Chinese restaurant they have a Mongolian bar where they cook the food you choose in flavored sauces of your choice. My go to is the ...
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0 votes
1 answer
122 views

How can I properly use bell pepper in my meat curry? [duplicate]

I use this chili to cook meat curries. However, I have an exacerbated skin issue due to this chili ingestion. Therefore, I need a substitute that has the same fragrance but is not hot. I tried to use ...
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1 vote
1 answer
66 views

20Ounces of frozen peaches to how many fresh peaches?

I have fresh ripe peaches and plan to make a cobbler. Recipe calls for 20 ounces of frozen sliced peaches, how many fresh (medium sized) should I use?
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2 votes
2 answers
91 views

How to use a carbon steel pot (not pan)

I found a very old pot in my very old house. I suspect it to be carbon steel, for the following reasons: It's rusty It's magnetic It looks a lot like the carbon steel pans that were stored with it, ...
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0 votes
0 answers
42 views

Dial-gauge pressure canner process times

Dial-gauge pressure canner process times I am confused about the cooking process times for various ingredients. I have a Presto 01781 23-Quart Dial-gauge Pressure Canner. According to a website: Raw ...
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14 votes
2 answers
3k views

Should I cook mushrooms on low or high heat in order to get the most flavour?

According to On Food and Cooking, mushrooms are about 80-90% water. It makes sense, then, that when frying the mushrooms I should aim to remove as much of that water as possible. That way, I could ...
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22 votes
5 answers
4k views

What is the best way to store potatoes?

We have a bumper potato crop. Considering that we want to keep them as long as possible because we can’t use them all in a short time, what’s best for storage?
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27 votes
2 answers
4k views

Why must fermenting meat be kept cold, but not vegetables?

This is a somewhat unique question, so I'll start by stating my assumptions that I understand to be "widely known" among food preservation enthusiasts. If any of these are not accurate, ...
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27 votes
4 answers
8k views

How Can Cooked Meat Still Have Protein Value?

I've been taught 2 things that seem to contradict each other: Cooked meat has plenty of protein Heating proteins denatures them and damages/changes them If this is the case, then cooked meat must ...
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3 votes
1 answer
162 views

Can fish be inflated with saltwater like meat?

Recently I noticed that fish fillets from several brands and also fish steaks shrink visibly after cooking. I was used to see this happen regularly with beef, but seeing this happening to fish is ...
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  • 133
6 votes
1 answer
588 views

Why are my salt cured egg yolks still wet?

I've been trying to cure egg yolks in salt. They've been in it for 2 weeks now, but they are still too wet. At this stage they look more like a very thick paste than something I could actually grate ...
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  • 163
6 votes
1 answer
329 views

What's the science behind citrate's emulsifying power in cheese sauces?

Given citric and tartaric acid can help make a good fondue, how on earth does the non-acidic citrate work? What's the exact science behind sodium citrate? Do they all work by removing the effects of ...
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0 votes
1 answer
162 views

Olive oil gave bitter taste to a curry, is this expected?

I cooked chicken with olive oil. I observed that it gives a bitter taste to the curry. Using soybean oil or sunflower seed oil gives a taste which I like more. Is this effect expected?
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21 votes
3 answers
4k views

My silicone mold got moldy. Can I clean it or should I throw it away?

I've tried to google for an answer, but it's hard because mold has two meanings and in this case I'm using both. Some dessert got left in a silicone mold (shaping device) in the back of the fridge, ...
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  • 373
4 votes
0 answers
137 views

What is the name of this indirect grill?

In Japanese, it seems to be called a Machuugrill. It is fired by charcoal and the grill arrows are just air. It seems to be some convection heating with the temperature moderated by water. Translation ...
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1 vote
1 answer
130 views

What are "processed dates", are they ready to eat or just easy to wash?

I got a package of dates, an oval long one, with an interesting-looking spoon/stick inside of the package along with dates. It is not stated on the package if they are ready to eat or not, but they ...
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  • 11
3 votes
2 answers
225 views

How much can be learned from a regular cookbook as a vegan?

I've been looking since quite some time for books on gourmet vegan kitchen, that require a lot of competence, and I even asked here on the board for advice. That time I got recommended "...
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  • 167
0 votes
0 answers
51 views

Making cheese from uht milk [duplicate]

Hi has anyone had success making brie or blue cheese from uht milk Ive read if you add calcium cloride to your rennet it creats better curds ...... any advice
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