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Temperature of Dripping Chicken Juices

I recently read about rotisserie chickens being cooked (rotating racks with different levels of doneness and racks of raw chickens being added intermittently) above a pan of cooked fries- I am ...
Carrie's user avatar
  • 1
1 vote
2 answers
73 views

What is a reasonable substitute for Korean soybean paste (also known as "Doenjang " or 된장 or 된醬)?

Suppose that you are preparing a korean recipe, but you do not have any fermented soy bean paste (된장). What is a reasonable alternative?
Samuel Muldoon's user avatar
14 votes
3 answers
5k views

Does the oven temperature for a lasagna really matter?

Of all the things that go into my oven, a lasagna is one of the more "wet" or saucy dishes. When a fully baked lasagna comes out of the oven, it still has quite a bit of water content ...
XYZT's user avatar
  • 241
0 votes
1 answer
110 views

I accidentally put my cooked steak on the same cutting board the raw steak was seasoned on [closed]

I was cooking my steak and near the end of searing it, the vent above the stove in my apartment broke. In fear of the apartment filling with a bit of smoke, I ran to the windows to open them and turn ...
Tony's user avatar
  • 11
-1 votes
0 answers
139 views

Should I preheat to pan fry to the Leidenfrost degree? [duplicate]

Context When I wanted to use butter as the grease while preparing crêpes and get them to be golden, rumtscho replied that "these two wishes are mutually exclusive." The present question is a ...
Sam7919's user avatar
  • 817
0 votes
0 answers
78 views

What ingredients in this particular recipe of ready meal Chilli Con Carne and Rice would give the mood-boost I experience after eating? [closed]

It seems specific to this particular recipe of Chilli Con Carne. I experience a mood boost after eating. Sometimes I have the dish in combination with grated extra mature cheddar. My question is ...
therobyouknow's user avatar
1 vote
1 answer
52 views

Temperature for chicken on skewers [duplicate]

I recently got a temperature meter to make sure meat is cooked, chicken burgers or be in BBQ. What should be the best internal temperature of cooked chicken tikka on skewers and what should I measure ...
localhost's user avatar
  • 283
0 votes
1 answer
79 views

Carrot cake substitute's

When substituting 1 cup of my 2 1/2 cups of flour in my carrot cake with organic pancake mix Annie's Brand will I still need to add my 4 eggs?
Kelsey Weber's user avatar
0 votes
0 answers
96 views

I dislike cooking if anyone else is in the kitchen -- is this normal? [closed]

I really dislike trying to cook if anyone else is in the kitchen. I feel like the other person(s) are just constantly in my way, standing in front of whatever I'm trying to get to, and blocking me in. ...
John Gordon's user avatar
0 votes
0 answers
73 views

Why is the inside of my egg shell/outside of my cooked egg purple?

My other cooked eggs were all normal. Boiled in regular water with salt, rinsed off with cold water and then put in fridge. None of the other eggs had this and I’ve been boiling eggs the exact same ...
Raven's user avatar
  • 1
4 votes
1 answer
802 views

Directions of puff pastry folds

I read a lot of tutorials about how to make folding for puff pastry, but no one told me clearly the directions of the folds. My question is very simple: should the folds all be made in the same ...
Mark's user avatar
  • 172
1 vote
0 answers
73 views

How does one balance out the bitterness from accidentally adding too much dried herbs without it tasting to much like the balancer?

I have accidentally added to much thyme or oregano to soups on several occasions (spilled usually) and on those occasions it tasted bitter to me. I thought I would just add sugar, but either it was ...
Mike Steele's user avatar
-1 votes
1 answer
91 views

What ratio in grams makes a "complete protein" when combining lentils and rice? [duplicate]

What ratio of rice is needed for lentils to be a "complete protein"? I realize this was asked before, but I insist it was never answered. I am biased because I had the same question, but ...
Mike Steele's user avatar
2 votes
1 answer
82 views

How to avoid oil droplets getting on wall when frying? [duplicate]

When I deep fry potatoes, oil droplets get on the wall. I think moisture is evaporating with oil fused with it and it isn't from splatter. How do I avoid this? I tried covering the top with a saucepan,...
blahahaaahahaa's user avatar
0 votes
0 answers
70 views

Safety Sourdough Banana Bread with Long Fermentation

I like the idea of making a sourdough banana bread that ferments before baking. However, I'm concerned about the safety given than there would be eggs and possibly other dairy in the enriched bread. I ...
Arlo's user avatar
  • 704
0 votes
1 answer
80 views

Old macadamea nuts have a brightly bitter taste?

I bought a bag of Macadamia nuts from Costco a year or two ago. It was my first time. I remember when I first tried them soon after I bought them, they tasted a little off--when compared to the memory ...
Prashanth C's user avatar
1 vote
2 answers
135 views

How to fry cornstarch-coated tofu in a metal pan without sticking

When I fry cornstarch-coated tofu in a heavy-based metal pan, it sticks badly: the cornstarch ends up crusted onto the pan with almost none attached to the tofu. I am pressing the tofu and patting the ...
mxybi's user avatar
  • 43
0 votes
0 answers
98 views

My aubergines have turn out hard skinned in an otherwise very tasty parminga can I do any think to rectify this? [closed]

Why is my aubergine skin still tough in an otherwise tasty parmigiana? How can I rectify it please?
Gill's user avatar
  • 1
4 votes
4 answers
2k views

Measure by mass vs. 'Spooned and Leveled'

A lot of recipes stress that dry ingredients need to be spooned and leveled. When I bake, I measure large masses with a scale. Does that make the spoon and level requirement unnecessary?
Jason P Sallinger's user avatar
4 votes
1 answer
90 views

Should buckwheat flour be made from unhulled buckwheat or from the groats?

Should buckwheat flour be made from unhulled black buckwheat or from hulled white groats in a grain mill? The reason I’m asking is because unhulled buckwheat is black, and I was expecting buckwheat ...
user1709076's user avatar
1 vote
0 answers
71 views

How long can home-made sausages stay in a fridge without risking botulism? [duplicate]

Let say I make make two sausages from scratch. The sausages contains 10% water and 1.5% salt (sodium chloride) with respect to the amout of meat per kg. They do not include nitrate or nitrite. I boil ...
Bojack's user avatar
  • 111
3 votes
2 answers
111 views

Pot roast - cook for 4 hours

So I am making a pot roast in a slow cooker. There is a lot of food mass mass in it, so it takes my slow cooker a decent amount of time to get to simmering/boiling. When the recipe calls for 4 hours,...
Keltari's user avatar
  • 192
6 votes
2 answers
246 views

Does it matter where you put things in the microwave?

One thing I know about microwaves is they have standing waves such that if you put food all over them it will heat up at different rates. This is to do with the creation of a standing wave, from the ...
User65535's user avatar
  • 1,333
4 votes
0 answers
59 views

Can I use any kind of wheat dextrin in place of Evercrisp?

I've recently come to learn of Evercrisp, which is supposed to keep food crispy for long periods of time. However I can't really seem to be able to find it where I live. On the ingredients, it says it'...
Extr3mis's user avatar
2 votes
0 answers
64 views

How can I improve the presentation of a buffet? [closed]

I've just started as a chef de cuisine of a hotel in the north region of Brazil. Mostly of my experiences comes from classic french cuisine, I've worked in multiple Michelin starred restaurants and ...
Augusto Rigobello's user avatar
3 votes
1 answer
171 views

How can these cream milk fat percentages be correct?

Recently I was at a conference at which coffee was served. On the coffee table there was a carton of Neilson brand cream with the following information listed on top: "5% M.F. dairy creamer"....
MathMathMath's user avatar
3 votes
2 answers
132 views

Pork Butt up to 160 when I left to run errands then smoker ran out of pellets - meat back down to 120 when I got home. Is it safe to finish in oven?

I was overnight smoking an 8lb pork shoulder, at about 10am meat was at 160/164 (two spots). I was gone 3 hrs & planning to raise the temp to finish once home. Got home & smoker had run out of ...
Jean Erm's user avatar
3 votes
1 answer
1k views

What exactly is beef bone extract, beef extract, beef fat (all powdered form) and where can I find it?

I was looking at the ingredients list of a pack of beef-flavored soup packet I was eating, and saw it used the following to make the broth: beef bone extract, beef extract, beef fat. It was all ...
doejoe's user avatar
  • 41
0 votes
0 answers
96 views

Old El Paso Whole Green Chiles - No Water in Can

I have a can of Old El Paso Whole Green Chiles labeled Net Wt 4 oz. which is between 1 and 10 years old (don't remember buying it). The second ingredient on the label is water, but when I shake the ...
Judas Heimlich's user avatar
2 votes
1 answer
817 views

Liquid exited the jar during canning, is this safe to use

I canned tomato sauce, just a combination of store canned products with green pepper and onion and spices. With the last batch, I noticed after cooling that some sauce had come out, a slight streak ...
Mike Duffy's user avatar
0 votes
1 answer
91 views

Can melted chocolate covered coffee beans be put in the freezer to restore them

I had ordered chocolate covered coffee beans by mail, but they arrived melted and soupy. Should I throw them away or try to save them? I am unable to return them.
Karen Whittaker's user avatar
12 votes
1 answer
2k views

What is a curate in English scone culture?

I encountered this word while reading about English tea etiquette. It seems to mean a set of desserts but I didn't find any sources that'd corroborate my hunch. With its notoriously elegant decorum, ...
desmo's user avatar
  • 394
4 votes
5 answers
1k views

Clear jel to thicken the filling of a key lime pie?

I'd like to create a denser/thicker/firmer key lime pie filling than my usual result (using lime juice, egg yolks, and sweetened condensed milk). What is the best way to thicken this kind of custard-...
Joel Cure's user avatar
7 votes
6 answers
3k views

Is there some sort of kitchen utensil/device like a cylinder with a strainer?

I just had to strain a lot of thick liquid and had to place a container on the table and then a metal strainer on the container's "neck" or "entrance". Then I had to pour the ...
user107586's user avatar
0 votes
2 answers
179 views

Food processor unable to grind bread cubes

My homemade sourdough bread dries so hard the food processor or blender cannot grind into breadcrumbs. What else can I try?
Vivian Wilson's user avatar
5 votes
1 answer
852 views

How precisely does the five ways of cooking an egg, and the issue of low/high heat less/more cooking time, affect the resulting protein?

How precisely does the five common ways of cooking an egg - boil, fry, raw, scramble, omelette - and the issue of low/high heat less/more cooking time, affect the resulting protein molecules? Please ...
Fattie's user avatar
  • 199
0 votes
1 answer
131 views

Does wheat flour make home-made cheese taste like chedder?

When you mix wheat flour with milk, before curdling the milk, does the resulting cheese taste like cheddar cheese? I made some home-made glue for a paper mache art project using wheat paste and I ...
Samuel Muldoon's user avatar
1 vote
0 answers
52 views

Does quanity of chicken tikka cut on skews need a certain amount of coal?

We do a lot of chicken tikka cut on skews and using Bar-Be-Quick lumpwood, which comes in bags of 10, each bags is 1.35 kg. When doing bbq, is there a propotion to how much bags I should use for x ...
localhost's user avatar
  • 283
3 votes
1 answer
89 views

Do I have to scald home made soy milk when making yoghurt with a machine

I have been successfully making yoghurt using store-bought soy milk from long-life cartons. Now I have purchased a soy milk making machine and want to make yoghurt from my home made soy milk. Yoghurt ...
Lea's user avatar
  • 61
0 votes
0 answers
93 views

How much minced meat can I get from a 100kg pig?

I want to make bulk minced meat and have it cheaper than retail. I have had success in buying whole animals and using for meat, price is about half of normal retail price (even after all the losses ...
user1721135's user avatar
  • 1,479
1 vote
2 answers
97 views

For soups, bisques, and chowders, can a chef prepare a vegan substitute for milk by mixing white bleached wheat flour with water?

When bleached wheat flour is mixed with water in an electric blender, would the resulting liquid be a reasonable substitute for milk or heavy cream in most soups and chowders? Is it possible to ...
Samuel Muldoon's user avatar
7 votes
5 answers
2k views

What can I add to my too-wet tuna+potato patties to make them less mushy?

I'm a terrible cook. I knew I could add mashed potatoes to bind canned tuna + mixed veg in order to make a patty that I would then bake on an oiled pan, but I added too much; the consistency is like ...
DWDW's user avatar
  • 71
2 votes
1 answer
388 views

Can I cook eggs in a pan with a plate as a cover?

Is it ok to place a similar size plate on a similar size pan? I mean like, putting a plate on top of a pot so the food can cook. Would the glass shatter? Why shouldn’t I try this? I have a small pan ...
rasol arya's user avatar
10 votes
3 answers
2k views

What aspects define how present the garlic taste in an aglio e olio pasta becomes?

In Italy I ate aglio, olio e peperoncino spaghetti which had a strong tasting sauce that I really liked. When I make it at home, it becomes slightly bland unfortunately (e.g. using this recipe ...
Saaru Lindestøkke's user avatar
2 votes
2 answers
109 views

How to microwave amaranth?

Can I microwave this grain? I usually microwave my porridge oats so I want something equally as convenient. I picked up some amaranth but I can't find much online about microwaving it. Any advice on ...
user112313's user avatar
4 votes
1 answer
494 views

How to fridge/reheat stew so it still tastes good?

I cook simple vegetarian stews (think lentil stew or curries) at the weekend, fridge them, and reheat with microwave during the week. I'm at work so it has to be microwave. If I eat them on the day of ...
Andrew White's user avatar
1 vote
1 answer
107 views

Was there ever a nonstick RevereWare copper-bottom pot?

I’ve come into possession of a (in poor condition) Revere Ware copper-bottom steel pot and am trying to figure out something puzzling about it. According to the person I got it from, it originally had ...
fyrepenguin's user avatar
  • 1,140
1 vote
0 answers
96 views

Why are there few/no traditional japanese dishes made with rice noodles? [closed]

I was looking into Japanese dishes that I could cook for a friend with Celiac disease - so, no gluten. I love making Ramen, and I know of course that Ramen is traditionally made with wheat noodles. ...
Will Bowers's user avatar
1 vote
1 answer
159 views

What is a good resource to evaluate my ability to taste olive oil?

I'd like to improve my knowledge of olive oil (and olives), by just seeing if I can tell the difference between common brands like California Olive Ranch, Partanna, Lucini, Colavita, etc. I can taste ...
underdog987's user avatar
1 vote
0 answers
48 views

Creme Brulee disaster - Any way to recover? [duplicate]

I made a batch of Creme Brulee in my Sous Vide bath last night (82C for 1 hour in a ziploc bag), 6 egg yolks, 600ml cream, 6 tablespoons of sugar and vanilla essence. Normally, this turns out firm but ...
Greybeard's user avatar
  • 6,130

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