All Questions
26,687
questions
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0
answers
52
views
Could break a tooth
Can someone help me with my sourdough bread? I’m new to this and I’ve just starting baking. The bread tastes wonderful but the crust is so hard. When it first comes out of the machine it’s chewy and ...
6
votes
1
answer
428
views
Challah Loaf Tearing
I think the bread looks mostly okay for a first go at it, but I'm looking for any advice on the slight tearing. Thanks for your help!
- 63
2
votes
1
answer
89
views
Can I rescue unwhippable cocoa-meringue?
I had a bunch of egg whites leftover so I thought I'd make meringues. And for fun I thought I'd throw in some cocoa powder. This is a Swiss meringue recipe where I warmed the whites, cocoa, and sugar ...
- 175
1
vote
1
answer
78
views
Are there baked goods with highly spongey texture, to the point where they can recover their shape after folding in half?
Does a type of baked good exist so full or air bubbles and spongey that if you folded a slice of the baked good in half, it returns to its original shape? If so what was it?
- 249
4
votes
4
answers
625
views
What bread dough is quick to prepare and requires no kneading or much skill?
A few years ago, I worked in a bread factory for a very short time (two weeks). My work in the bread factory was depressing, repetitive, and boring.
I would like to make my own bread at home at least ...
- 249
6
votes
3
answers
4k
views
My barista friend insists that coffee cups must be heated for better tasting coffee. Is there any science/data supporting this?
I'd accept survey data (blind taste tests) but real science would be better. If coffee tastes better when served in heated cups, why? Is it chemistry? Or is this all opinion based on nothing?
- 834
0
votes
1
answer
116
views
Grainy Sausages, no idea why!
I am fairly new to the sausage game, and for some reason they always turn out grainy instead of nice and snappy!
I have even gone so far as to fully freeze my meat instead of just chilling (I have a ...
- 153
2
votes
0
answers
83
views
Is this a result of overproofing (dense bottom, springy top)
I make the pain de campagne recipe from Reinhart's Apprentice book weekly. It's a lovely recipe and we love the bread. However, during final proofing and shaping I do battle with very large bubbles in ...
- 121
4
votes
3
answers
270
views
Is there science-based information on long-term white rice storage?
I have some special white rice I picked up while traveling, and am conserving for the right dish because I can't buy it where I live. However, that got me wondering how long rice actually keeps. when ...
- 56k
21
votes
7
answers
6k
views
What is the proper way to prepare a cup of English tea?
I have been searching the internet and I am getting conflicting information about how to prepare a "proper" cup of English tea. Some sites state that you absolutely never use a tea bag. ...
- 411
16
votes
3
answers
10k
views
Can I drink black tea that’s 13 years past its best by date?
I have black tea bags, they’ve been stored in a sealed container, but the best by date is 2010 (13 years ago) can I still drink it safely? It’s decaffeinated blackberry sage tea. What signs should I ...
- 161
10
votes
2
answers
3k
views
Are there any food safety concerns related to food produced in countries with an ongoing war in it?
Ukraine has been a major food exporter for many years, and that appears to still be the case even after the Russian invasion. You can still find a lot of Ukraine's major food exports, such as ...
- 209
0
votes
2
answers
189
views
How long does it take to boil fresh spinach?
I am going to cook a cream of spinach soup but I am confused about cooking time:
Starting with the point that I am going to cook fresh, full-grown spinach in broth, that is boiling it in water.
While ...
- 198
19
votes
2
answers
1k
views
Difference between letting yeast dough rise cold and slowly or warm and quickly
Some yeast dough recipes call for storing the dough in a cold place overnight (and usually more rising steps); others ask for keeping it warm for a shorter period of time.
It is clear that the yeast ...
1
vote
1
answer
137
views
Do I have black mold or a stain on my water bottle gasket?
I have a water bottle that the silicone seal/gasket/o ring developed some black mold. I soaked it overnight in undiluted vinegar (I always see it being diluted should I be doing this?) but it still ...
1
vote
1
answer
124
views
home made chicken bake keeps bursting
I am making home made Costco chicken bake (cheese and chicken wrapped in bread pocket). However everytime I bake it the fillings leak out and burst from the bread. Anyway to stop this do I just need ...
- 211
0
votes
1
answer
125
views
Can I bbq with grill on top with this?
I got this grill but as you can see it’s rusty. My question is if I put grill on top, is it safe to cook chicken on it?
- 173
0
votes
0
answers
38
views
My chiffon cake have lots of holes [duplicate]
This keeps happening to my chiffon cakes. Sometimes it comes out perfect, sometimes this happens. Desperate for help!
- 1
1
vote
1
answer
119
views
Caffeine content in brewed tea
how can i calculate how much caffeine is in a brew of 3 teabags of green tea and 1 teabag of earl grey in 24 cups of water? I'm trying to reduce the caffeine content.
- 11
1
vote
1
answer
163
views
How to sanitize popsicle sticks
Is there any way of sanitizing the wooden sticks? I have the feeling they may become dirty once the package is opened and as this is will come into someone's mouth that's why I am asking.
BTW I ...
- 11
0
votes
0
answers
90
views
Is my pot/pan still safe to be used? [duplicate]
Recently, I noticed that there seem to be scratches on my pot. I am not sure what material of my pot is, but here is the picture of my pot, with scratches on it. May I know if it is still safe to be ...
- 33
3
votes
2
answers
1k
views
What technique or tools should I use to make frosting in this particular shape?
I want to make dessert like in the screenshot. How can I make the white part to look the same in real life as in the screenshot (it could be not rounded corners, if it will be impossible)? The ...
- 133
3
votes
1
answer
137
views
Infused oil from garlic *peels* - can this be done without making Clostridium growth medium?
Recently I found a book on reducing food waste that suggested making infused garlic oil from the cut-off ends and (inner, reddish) garlic peels rather than the cloves. The recipe doesn’t involve any ...
- 133
0
votes
1
answer
128
views
Vitamin C in bread dough
At what step in preparing my dough do I add my vitamin C power? Also, I would like to add garlic powder to my dough, but not sure at what step in the process I should, I add the powder.
-2
votes
1
answer
278
views
Safe to wash fruits and vegetables with natural, toxin-free soap?
Washing produce with conventional soap is harmful, I agree! But what about fragrance-free, dye-free, preservative-free, hypo-allergic, non-toxic, eco-friendly, bio-degradable, ALL natural (even ...
- 57
0
votes
2
answers
150
views
How do you make wheat milk?
I have seen rice milk made from rice flour.
I have seen almond milk made from dry finely ground almonds.
I have seen soy milk made from boiled mashed soy beans (soy milk is similiar, but different to,...
- 249
2
votes
1
answer
88
views
Are there databases of source-ingredient-dish/food dependencies?
It's possible to envision a web/network/tree, or more formally a graph () in which there are three types of nodes: source, ingredient, dish.
A source is usually an animal, plant, fungi etc. species. ...
- 121
5
votes
1
answer
279
views
Does the dum cooking process truly impact taste and texture, or is it merely a longstanding tradition?
While making biryani I find a lot of hype surrounding the "dum" cooking process. This involves:
Pre-cooking the meat and rice separately.
Mixing them together at the last minute into a ...
- 895
0
votes
1
answer
100
views
When should I reduce tomato purée to brick red or stop midway?
In order to make tomato purée from scratch, tomatoes are boiled and then ground in a grinder to make a paste.
As mentioned here, usually as I have been taught, one must always reduce the tomato paste ...
- 101
0
votes
1
answer
152
views
Which indoor grill — fire gas vs. electric ? Disregard cost
I believe in indoor grills! I shall install a grill in my new indoor kitchen. But which kind? What are the merits and demerits of electric — vs. fire gas — grill? Please compare? Rule out cost as a ...
- 57
1
vote
1
answer
163
views
How do professional bakers make pies that are safe to reheat?
I'm starting here from the conservative position both the UK food standards agency and the NHS take regarding reheating food. Both bodies state that food should only be reheated once.
So the filling ...
- 5,134
1
vote
1
answer
67
views
How to tenderize/soften steamed octopus
I have got some steamed Spanish octopus in the freezer that I'm going to grill and serve as an appetizer. From testing with a pairing knife it seems quite chewy.
I've had success in the past with ...
0
votes
0
answers
50
views
How to reduce air inside blended drink?
I'm making a mix of protein powder, milk and coffee in the blender. When I blend it, it seems so I get a mixture which is very foamy and takes a while to settle. Anyway I can make the foamy part go ...
1
vote
1
answer
59
views
How do you cook chicken breast in a gas oven evenly?
Most recipes tell you to place chicken in an oven at X temperature for Y minutes (e.g. 400°F for 20 minutes), and stress that the internal temperature should reach 165°F on a thermometer (example).
I ...
- 1,081
0
votes
1
answer
62
views
My sourdough starter is thick with small bubbles but isn't rising [duplicate]
I started my sourdough starter on the 17th. I was doing 1/2 cup water, 1/2 cup flour with one feeding a day, discarding half before each feeding. It rose with bubbles the first two days and then began ...
1
vote
2
answers
104
views
What happens when you provide too much headspace when canning?
All directions indicate that headspace is critical. Overfill your jars and liquid or food can expand out the seal and prevent a good seal. Yes I understand this completely.
However, leaving too much ...
- 6,265
18
votes
2
answers
2k
views
Old biscuit recipe question - "until the dough blisters"
I'm reading through some old (early 1900's) cookbooks and something that keeps coming up is beating dough "until it blisters" - here's an example.
VIRGINIA BEATEN BISCUIT.
One quart flour. ...
- 181
0
votes
1
answer
82
views
When I cut a pavlova in half, there is liquid inside [duplicate]
After baking the pavlova, let it cool and cut it in half. A moist liquid-like substance appears inside. (It does not leak out)
Is this not ripe?
I baked it for 90 minutes at 120 degrees and cooled it ...
- 1
0
votes
2
answers
87
views
Too much yeast and collapsing
Assume a no-knead focaccia with 1.33% dry instant yeast and 100% hydration has a bulk fermentation of 2/3 hours at room temperature. Then it's spread on a dish, let rise for about another hour, and ...
- 794
1
vote
2
answers
138
views
How to tell if pork-filled steamed buns are pre-cooked?
I recently bought some fresh "pork and Chinese-sausage filled" steamed buns from a supermarket. The supermarket also sells fresh, pre-cooked Taro and egg custard filled buns, which are kept ...
0
votes
5
answers
96
views
Keep top of pot pie from burning while bottom cooks in the air fryer
How do you keep the top of the frozen pot pies from burning while letting the bottom cook?
3
votes
1
answer
158
views
Hard cookies with air inside - help with identification
I just, out of nowhere, remembered cookies I used to regularly make and I need help identifying what they were. I hope this is an actual memory and I'm not imagining things.
The cookies in question ...
- 386
1
vote
2
answers
195
views
What is "chicken powder"?
What is "chicken powder"?
Is off-the-shelf chicken powder considered processed food?
If so, is it possible to make chicken powder at home?
- 557
6
votes
1
answer
2k
views
What's the secret to well-seasoned pulled pork?
When I make pulled pork, the seasoning stays on the outside. I know it's possible to get the seasoning to permeate the whole piece of meat, but I don't know how. I follow this recipe, but cook for one ...
- 453
13
votes
4
answers
4k
views
What is the basic difference between curry powder and garam masala?
I generally use garam masala for cooking chicken curry.
Recently I discovered that there is another thing called "Curry Powder" which is also used for cooking chicken curries.
What is the ...
- 557
0
votes
1
answer
115
views
How to properly mix lime juice with cream?
Around 5 years ago, I tried really good cake. And since I recently got back into baking, I wanted to try to recreate it. The dessert was named as cheesecake in the menu, but it wasn't like New York or ...
- 101
0
votes
0
answers
88
views
Deciphering Sell By codes [duplicate]
How to decipher code on Kroger spice bottle "15:58 Sell by Aug 24 15PS2"? Please explain, as I have many others.
- 1
6
votes
2
answers
2k
views
Do tealight holding dishes keep food at a safe temperature?
I have a couple of lidded ceramic dishes with an electric element that are designed for hot holding food. While they are very effective, the major downside is that I need to have a trailing power ...
- 5,134
0
votes
1
answer
99
views
I put 1 & 1/4 c of water & 1/3 c of oil to.my brownie mix. The receipe calls for 1/4 c of water & 1/3 c of oil
I put 1& 1/4 c of water & 1/3 c of oil in my brownie mix. The recepe calls for 1/4 c of water & 1/3 c of oil. I added a se ond box of brownie mix and now i dont know if i should add ...
7
votes
3
answers
2k
views
Hash Brown Terminology
I'm not sure if terminology questions are on topic, but here goes:
If I order fried eggs for breakfast at a restaurant/diner, there's a pretty standard lexicon to communicate quickly how I want them ...
- 171