All Questions

Filter by
Sorted by
Tagged with
0
votes
0answers
4 views

Can't figure out why my pizza's bottom is very dry and firm

I have a stone, I usually keep it in my oven ~ about 1 hour with 500F. The pizza turned out to be very tasty except the bottom - dry and firm (~6-7 minutes in the oven). What should I check?
0
votes
1answer
8 views

Frozen stew on transit

I am travelling later via plane bringing a frozen stew in a Tupperware inside my luggage. I dont have a cooler with me so im just wrapping the container with cloth to hopefully maintain the ...
0
votes
0answers
15 views

Using fennel in making tomato sauce

Would you please tell me why some tomato sauce recipes call for fennel seed? I do not like the taste of licorice — I despise it, to be honest — and cannot abide the idea of ruining all my work by ...
1
vote
1answer
48 views

How to move powders to avoid spillage?

I always have trouble pouring coffee or cocoa powder. The containers are never designed with a spout so I use a spoon or pour it from tiny plastic container and my fine motor stability isn't ...
2
votes
3answers
515 views

Cake flour weight

I have three sources for 1 cup cake flour weight. Americas Test Kitchen 113 grams. Calculateme.com 130 grams. JoyofBaking.com 120 grams. Who is right? Confused cook.
4
votes
1answer
118 views

Almond extract: oil- or alcohol-based?

Almond extracts can apparently be based on a base oil or on alcohol - what's the functional difference? I was making some almond biscuits (cookies) the other day, decorated with a little almond icing....
1
vote
1answer
33 views

Substituting one cup creamy peanut butter with peanut butter Reese's chips to make peanut butter swirl brownies box made recipe

On the side of the chocolate fudge brownie mix family size box there's a peanut butter swirl brownies recipe and I'm trying to figure out how to substitute the one cup of creamy peanut butter with ...
0
votes
1answer
38 views

Egg Yolk Sub for Vegan Potato Gnocchi

Attempts at potato gnocchi Piedmont style -no egg- has yielded rubber bullets or baby mush. Tips from this site may help (ie old potato,freshly baked and riced) with a vegan version but their ...
1
vote
1answer
43 views

How much Vanilla Essense in 1 Liter Almond Milk

I made 1-liter almond milk at home, I also brought vanilla essence to put into that but I don't know how much vanilla essence I should include in 1 liter of almond milk. Can anybody guide me on this? ...
0
votes
2answers
51 views

Reheating and Storing Chicken/Potato Soup For 10 Hours

I would like to reheat chicken/potato soup (heavy whipped cream, cooked chicken, flour, potato, cooked bacon, some salt, and vegetables to name a few ingredients) i.e. thick soup and store it in a ...
0
votes
2answers
54 views

How long to steam tofu (extra firm) without predrying or what is cooked temperature?

I understand meats have recommended cooking temperatures to tell when they are done, but the extra firm tofu I buy says to fry it for like 8-10 minutes or something. I want to steam this tofu and was ...
0
votes
0answers
61 views

Is it safe to use raw eggs in icecream as in the Dukan recipe? [duplicate]

I've seen Dukan's icecream recipe on several sites and nowhere they say to boil or otherwise cook the eggs, only to mix the yolks with the sweetener, and to whip the whites. I thought it isn't safe to ...
0
votes
0answers
68 views

Mold in my new vinegar batch 🙏🙏

I found this mold in my new vinegar batch. It has grown in the second refill of alcoholic soda when the mother of vinegar was already formed. Does anyone know why this mold has come out in the vinegar?...
2
votes
2answers
77 views

Alternative to fish stock

My wife has a strange variation of the common seafood allergy; rather than being allergic to shellfish, she can only eat shellfish but reacts badly to finfish (trout, salmon, cod, etc.). I love ...
0
votes
1answer
109 views

Why do most people in USA use Soyabean cooking oil even when it is refined? [closed]

I checked on this article that most used oil is Soyabean oil, in USA. why the number of Soyabean oil still very high as compared to other oils like Olive oil?
1
vote
1answer
117 views

Adding dairy to non-perishable sauce

I am making cocktail sauce from mayo ketchup and pickle juice. I store it in room temp for months. Now I have an idea of adding some yogurt to it. Can I still consider it non-perishable? [Edit] ...
0
votes
0answers
52 views

How do I open large bags like this? [duplicate]

Obviously there must be a better way to open this! I tried pulling on various strings, but to no avail. Finally I attacked it with scissors. As an aside, the bags of feed for our chickens have a ...
1
vote
0answers
73 views

Digestibility of cocoa/cacao butter in white chocolate

I know that if I were to eat a chunk of cocoa/cacao butter on its own, my body wouldn't really digest it well. Typically, for large amounts of fat, they need to be emulsified to be digested. However, ...
1
vote
0answers
83 views

Which parts of a quince have that awful onion-like flavour and aftertaste?

Every single quince I ever try to eat, without a fault, has parts on it that have an awful onion-like flavour and leave a disagreeable oniony aftertaste. Most of the fruit is completely free of that ...
0
votes
0answers
79 views

What exactly is a meat juice and how to prepare it? [closed]

In my locality, people generally talk about the eggs, chicken of hen, fish, the meat of sheep, and their variants only in the nonvegetarian category. Recently I heard about meat juice from an article. ...
1
vote
2answers
77 views

Xanthum gum alternative to flour and heavy cream rather than milk

For dried beef gravy I use 6 TBSP flour to 6 TBSP butter to 3-1/2 cups of milk. Due to my grandson's medical condition, I need use xanthum gum instead of the flour & heavy cream rather than milk. ...
1
vote
2answers
69 views

heat-induced leavening agent

there's baking soda (or sodium bi-carbonate) and and baking power for for numerous baking applications (if there's a cooking use, please call me out on that!). baking soda creates porosity via ...
1
vote
0answers
40 views

What's the proper technique for using psyllium as a thickening agent?

I've tried using psyllium husks as a thickening agent, but the result usually ends up containing slimy lumps. Is there a special technique to produce uniform thickening? And ideally, how can it be ...
1
vote
1answer
62 views

Deterring mold on bakery bread [duplicate]

Lately we've been finding that we can only keep quality bakery bread loaves on the counter for about 5 days before they start to mold. We'd like to get a little longer out of them -- say 8-9 days -- ...
2
votes
0answers
45 views

Struggling to make gummies / gum drops with pectin NH

Okay, so I'm pretty new to making gummies and my goal is to make vegan ones with pectin. BUT I haven't been able to get anything remotely resembling gummy bears... they usually don't set, and if they ...
0
votes
0answers
77 views

Internal apperance of leftover meatloaf

I made meatloaf baked at the correct temperature and time, the serving inside was well done. However, the next day a slicing from the leftovers has an appearance of not being thoroughly baked. Is this ...
13
votes
4answers
8k views

Is putting cold milk foam on hot coffee unsafe?

I've been told that its not safe because of the temperature difference, but I also know that people put whipped cream on stuff like hot chocolate, so why wouldn't it be safe to put cold foam on hot ...
3
votes
2answers
186 views

How can buttermilk marinade for raw chicken be used afterwards?

Other questions here ask about reusing chicken marinade. My question is not about reuse for a second batch but about options for using the leftover marinade immediately for another cooking purpose. I'...
0
votes
0answers
49 views

How to cook with Lao Gan Ma's black fermented soybean chilli oil [closed]

I have brought the black fermented soy bean chilli oil and I find the taste too strong. What ingredients and cooking techniques should I use to mellow its flavour down and what dishes should I use it ...
2
votes
0answers
81 views

Making bread using potassium bicarbonate [closed]

I am thinking about making bread using potassium bicarbonate instead of yeast. Can I use potassium bicarbonate as a substitute for yeast? Would I just use a regular yeast bread recipe? Or can I use it ...
1
vote
1answer
82 views

Defrosting meat in the refrigerator causes it to have dark spots

I defrost about 40g of meat a few times a day for my cat. I take the meat out of the freezer and put it into a small sealed container which sits in the refrigerator for a few hours. Sometimes the meet ...
2
votes
0answers
30 views

Can I freeze soaked+boiled (but not fully cooked) kidney beans?

I soaked too many beans for my chilli, and couldn't fit them all in my slow cooker. The kidney beans were the last to go in due to their need for a hard boil, so they're what's left. I won't have the ...
2
votes
0answers
57 views

How to stop bagel dough deflating when it is handled between its rising place, the boiling pan, and its baking place?

When making bagels, what is an effective way to handle the dough between where it has sat when rising and the boiling pan, and between the boiling pan and whatever it bakes on, such that it does not ...
2
votes
2answers
366 views

What done-ness is safe, but still juicy, to order wild boar cooked to?

I recently went to a restaurant here that claims to offer local fair. It was in a super touristy area so I have my doubts, but it plays the part well. Anyway, what I ordered was the Shogun Farms Wild ...
0
votes
0answers
14 views

For how long can marinated chicken breast be stored frozen? [duplicate]

After I marinate chicken breast in buttermilk for 50 min., for how long can it be frozen?
1
vote
1answer
155 views

Can I substitute ketchup with tomato puree in marinades?

I want to experiment with various marinades the first time, and I've found great recipes but some of them require the use of ketchup. While it sounds awesome, I find it unhealthy and prefer not to buy ...
0
votes
0answers
51 views

Defrosting Waitrose Chilled Chicken Kiev [duplicate]

I had Essential Waitrose Chilled chicken Kiev’s in the freezer for three months and then defrosted them in 8 hours and cooked them. Is it safe to eat them after being defrosted and then cooked like ...
0
votes
0answers
62 views

How do I keep hard-boiled eggs from turning green near the yolk? [duplicate]

How do I keep them from turning green yolk? Is it possible?
-1
votes
0answers
55 views

Which side of the foil are you supposed to cook on? [duplicate]

Which side of the foil should you cook on? Does it make a difference?
1
vote
1answer
98 views

Clean non sterilized jar, bell pepper in a water-vinegar (50% to 50% ratio) with 3% salt brine; botulism risk?

After searching different websites I didn't find a clear answer to my doubts: noticed that while searching pickling mostly I got results referring to canning - is pickling a type of canning? my ...
11
votes
6answers
5k views

War-zone chocolate brownies (edible decor)

I have been tasked with creating war-zone brownies: should contain visual cues that the brownie is a conflict zone and have edible props. My progress has been very slow. After a few days, I'm still at ...
0
votes
0answers
172 views

Are these mushrooms safe to eat?

I was chopping up some portabella mushrooms (purchased at Costco) for a stir fry and noticed that the flesh of some of the mushrooms turned a dark brown (left): It has a slightly rougher texture, ...
0
votes
1answer
70 views

Managing a new, overactive sourdough starter

I began growing a sourdough starter a couple days ago. Things are going very well so far! Too well, in fact; my sourdough starter achieves 2-3x its deflated size in less than 12 hours. My research ...
0
votes
0answers
128 views

Help identify a chicken peruvian (?) dish

In 2019 a dish was served to me (in the Iquitos area if it helps), which I can't find anywhere, since I don't know it's name. I only remember that it was chicken thighs (maybe also wings), in a brown ...
0
votes
1answer
144 views

Salty water in the pressure cooker?

I am following the Ninja Foodi recipe for cooking a whole chicken: Part of the instructions is to mix 2 tablespoons of kosher salt into the water base of the pressure cooker. I am wondering what the ...
4
votes
2answers
173 views

Bread dough flattens during final proof & almost no oven spring

Since several weeks I'm trying to get my bread to rising more in the oven. I experimented quite a bit but the results are still far from perfect. Everything goes fine until the shaping of the loaf. ...
0
votes
1answer
157 views

What is salt baking?

I have seen in cooking competition videos many approaches to salt baking vegetables and fish. the vegetable is placed atop a pile of salt the salt is mixed with egg white to make a casing that is ...
28
votes
1answer
6k views

What kind of pickle was this?

A while ago, I ate a charcuterie board that had, among other things, a strange pickled vegetable that I had never seen before and have not heard of since. I say vegetable but it was probably a fruit. ...
0
votes
2answers
75 views

How does the size of the ginger affect the candy process?

https://www.youtube.com/watch?v=v-MFpM74SNw&ab_channel=Carolineartiss I'm interested in candying ginger, like in this video. I want tiny candied ginger pieces to use in ginger biscuits. I'm just ...
0
votes
1answer
99 views

Do I have to dry the blanched and cool-rinsed basil leaves before freezing?

I harvested all my basil today. I plan to blanch for 3 to 5 seconds and cool quickly with ice water. (In batches.) Now what? Do I really have to spread out the leaves and dry them before freezing? ...

15 30 50 per page
1
2 3 4 5
505