All Questions
26,922
questions
3
votes
1
answer
43
views
Make custard firmer
I've been following this recipe for lemon bars by Claire Saffitz. The crust turned out perfect, however the lemon custard was super soft, just short of runny. Cutting the entire thing into pieces / ...
- 180
0
votes
0
answers
40
views
mastic gum as chewing gum
I want to use mastic gum as a chewing gum but it's a bit too hard and I find myself hurting my mouth with it. What natural plant ingredient (not wax) can I add to it to soften it so that it works ...
- 1
0
votes
0
answers
35
views
Water bathing applesauce without the lid
I water bathed applesauce did everything
Right except, I didn’t put on the lid when
I was water bathing the applesauce in the pot. It’s been about a month since I did this but, my question is are they ...
- 1
0
votes
1
answer
65
views
Added too much cayenne to my spice mix, how to fix it?
Added too much cayenne powder to my spice mix, now it’s too hot. What can I do to fix it and tone down the heat?
The mix contains sugar, garlic powder, onion powder, kosher salt, pepper, allspice &...
1
vote
2
answers
56
views
can I just double the orange flower water?
I'm making orgeat and it calls for 1/2 a tsp each of orange flower and rose water. I found the orange flower water in my cupboard and I don't have any store near me to get rose water. Would it be ok ...
- 11
1
vote
2
answers
118
views
How to make low-calorie bread?
I live in a part of the world, where you can't buy low calorie bread in the stores. So I'm obsessed with the idea to make my own.
I've noticed that breads as this one https://www.schmidtoldtyme.com/...
- 21
1
vote
0
answers
25
views
How to keep rice in sushi-like dishes from drying out overnight? [duplicate]
So my kids like to take 'sushi' (that is, variations without raw fish) and sushi-like dishes (onigiri/onigiraza, musubi etc) to school for lunch. However in the mornings I don't have time to fully ...
- 303
2
votes
2
answers
89
views
Would a small solid block of metal on an electric stove transfer enough heat to a round bottom wok?
I want to see if I can use a round bottom wok on an electric stove (not induction). And I figured would using a solid metal block the width of a large hob work? I figured if it curves up the sides a ...
- 21
0
votes
2
answers
69
views
Canning tomato sauce without citric acid
I've seen similar posts but none that address how pressure canning changes the flavor. I am trying to make tomato sauce without citric acid because my mom is allergic to it and the foods that contain ...
- 11
0
votes
1
answer
42
views
Rise dough in loaf pan and bake without transferring to a different pan [duplicate]
I make simple artisan bread (1 cup water, 2 cups flour, 1.5 tsp yeast, salt). It rises overnight. I have always transferred it from the rising bowl to a loaf pan with light oil on the side. This works ...
- 301
0
votes
0
answers
22
views
Processing times for homemade pectin
Does anybody know water bath canning processing times for homemade pectin? I would like to can homemade apple pectin in 1 litre jars. I used underripe apples
- 11
6
votes
4
answers
3k
views
general principles of piercing the protective cover of unfrozen microwave ready meals
The microwave ready meals I tend to eat all say the same thing: pierce the protective plastic cover before heating at %POWER%, usually around 800W for %TIME%, usually 4-5 minutes. Most of them say to ...
- 1,513
2
votes
1
answer
274
views
How *exactly* does the Scoville scale work?
I've only ever found vague instructions, e.g. failing to mention how much chili (dry or fresh?) should be extracted in how much ethanol. How about a soxhlet extraction? Then dilute the extract with ...
- 121
10
votes
2
answers
3k
views
How to get tofu to absorb flavour?
Tofu is always being touted as a "flavour sponge" due to its texture. Yet, I have never been able to get it to actually absorb any flavour.
People talk about marinating it, searing it, ...
- 273
4
votes
2
answers
130
views
Baking sourdough in a breadmaker
I know this is kind of backwards, versus what you see a lot of people doing (rising dough and a bread maker and baking in a regular oven), but I teach middle school and another teacher has a bread ...
- 43
1
vote
1
answer
67
views
Can sourdough starter be cooked well in a hot water bath?
I struggle a lot with baking sourdough bread and usually just cook the sourdough starter itself by frying it in some oil. However, I want to avoid the oil and was thinking if there is any way to cook ...
4
votes
1
answer
1k
views
Should instant yeast be room temperature when used?
Should instant yeast be at room temperature when used to make bread? I store mine in the freezer but I was wondering if it should be allowed to warm up a little before use.
- 145
14
votes
10
answers
7k
views
Resolve a "the eggs take longer than the pizza" issue?
I often cook a typical frozen pizza like this
in a typical mini-oven like this
I go with a nominal 420° indicated on the small over for 13 minutes. ("12-14 mins" suggested on the packaging....
- 578
1
vote
2
answers
81
views
Pressure canning issue with weight and timing
I pressure canned 33 litres of applesauce at 5 lbs for 10 minutes but didn't know the timer doesn't start until the weight begins jiggling. Is this necessary for Apple sauce?
What's difficult about ...
- 11
3
votes
1
answer
97
views
Grains of Paradise -- weak batch?
Stumbling upon mentions of Grains of Paradise, I got curious and ordered some. But what I got hardly does anything.
Sampling the grains straight there is prominent heat, maybe one quarter as strong as ...
- 587
0
votes
0
answers
78
views
Anywhere that bay leaves do *not* fit? [closed]
When I was little, the two things I specifically noticed my granny doing were making a roux and using bay laurel in meat dishes. In my own new hobby I've been adding them to some savory-sweet spreads, ...
- 587
2
votes
2
answers
415
views
Is it beneficial to rest a quick bread batter w/o leavening agent? ex. banana bread
I saw a post in 2008 about resting banana bread batter, where they were discussing about resting batter. I understand that this would exhaust the leavening agent. (i.e. baking powder/soda) I only have ...
- 21
3
votes
1
answer
114
views
End-of-season tomato chutney
When a recipe such as https://www.jamieoliver.com/recipes/vegetable-recipes/easy-tomato-chutney/ refers to "mixed-colour tomatoes", does it mean that it's OK to collect not-quite-ripe ones ...
5
votes
6
answers
3k
views
Can I use a French press to get more juice out of my ginger root?
I like to make ginger beer, but I was feel like there's a lot of juice that doesn't get extracted out of the root after I grind it up and boil it. I have a French press, which I barely ever use ...
- 157
1
vote
1
answer
121
views
Are these mold spots on my new stainless steel pans?
I recently bought two stainless steel pans, and have used them about two or three times each. Today, I got them out of the dishwasher and boiled water in each of them. When I removed the water, they ...
- 11
0
votes
0
answers
55
views
I cooked a piece of breaded cod that I froze from the freezer for 15 minutes and noticed that was the time to cook from chilled [closed]
Is it okay that I oven cooked a piece of breaded cod that I froze from the freezer but I noticed after I ate it that the time I cooked it for should have been from chilled.
0
votes
0
answers
86
views
Black and green patches at the inside of vaccum
Is it safe to eat this ribeye? It has some green and black patches inside of the vacuum. It was in the freezer for 2 months.
- 101
1
vote
2
answers
203
views
How long can eggs that I washed at home last in England at room temperature?
Related to my previous question, a follow-on corollary: I rinsed off every one of my 2 dozen eggs and put them into a carton on the kitchen counter. How long now may they last?
- 281
2
votes
1
answer
262
views
What is the best practice for cleaning eggs when some in the carton have broken?
Carrying eggs home after purchase some of your eggs break and spill onto the rest. You take them all out carefully but don’t want to store them with exposed white/yolk on the shells lest they get very ...
- 281
1
vote
1
answer
145
views
Does poaching or steaming oily fish cause it to loose most of its oils like boiling?
I imagine something like boiling causes most of the oil in oily fish to be released into water.
What about steaming and poaching? I would imagine it is the same because by the time the entire fish is ...
- 3,825
14
votes
1
answer
6k
views
What is the effect of washing unbroken eggs?
I recall reading or watching something at one point that I apparently found credible enough to bother mentally filing away that suggested that if one washes off an invisibly thin outer layer of ...
- 281
3
votes
1
answer
141
views
How to turn homemade gelatin into powder
I exracted some gelatin from bones and I want to make “Meat-Mallows” but the marshmallow recipes all call for powdered gelatin, so how much liquid gelatin is equivalent to a pack of Jell-O? Or how do ...
- 31
16
votes
6
answers
5k
views
Can I engrave a stainless steel pot inside?
I'm thinking about giving my stainless steel pot volume markings on the inner wall, like in 250ml increments, with a multitool and fine diamond tip. Various info says that scratches in stainless are ...
- 587
-3
votes
0
answers
120
views
What does the chef say at 11:00 of this Mrs. Doubtfire clip [closed]
https://www.youtube.com/watch?v=vTpMuS6wfYM
What does the chef say at 11:00 of this Mrs. Doubtfire clip? He says something and then "39." What does he say before "39"? Is it &...
5
votes
1
answer
266
views
What type of knife is this?
My brother found it in a box in his storage. It goes back years to a pack and move. It probably belonged to my father, who wasn't a professional chef, but he was a very knowledgeable hobbyist who ...
- 193
1
vote
1
answer
155
views
Stainless steel pot on fire
I was cooking in a stainless steel pot with copper bottom. When I added canola oil and olive oil into pot, a flame started.
Afterwards, I scrubbed out bottom of pot. The pot looks normal now and I ...
1
vote
1
answer
68
views
Pressure canner error message
My pressure canner gave me an error about a leak in the pressure while canning october beans. It took an hour for the pressure to release after I unplugged the canner. The beans look cooked and the ...
- 11
0
votes
0
answers
28
views
Out of Date refrigerated Cook Meat Vacuumed sealed [duplicate]
If I have a Pre-Cooked Prime Rib in my refrigerator for 80 days that was below 40°F that has never opened up, can I re-cook this product meeting time and temperature and still have a safe product to ...
0
votes
1
answer
361
views
What is that Russian bread appetizer called that is really puffed up and then you touch it and it decreases in volume and then you can dip it in a dip
What is that bread appetizer that is served in restaurants in Russia called that is really puffed up and then you touch it and it decreases in volume and then you can dip it in a dip and eat it, it ...
- 51
0
votes
0
answers
111
views
Removing hog taste from pork
My niece married a man from Mexico and he wants her to make her pork chops not taste like hog. I suggested marinating them in lime juice and season with some Mexican seasoning. Do you think this ...
0
votes
0
answers
71
views
Stacking 3 layers of a sheet cake
Can I stack 3 layers of a half sheet cake on top of each other without having boards inbetween and just using dowels through the 3 layers?
- 1
0
votes
0
answers
33
views
Gritty sugar cookie dough. Raw. And cooked [duplicate]
I have made peanut butter cookie dough 2x both times the cookie dough came out gritty Baked and unbake I put the dough in frig for 3 hrs 1st batch the 2nd batch in the frig for 3 days. still is ...
- 1
2
votes
2
answers
143
views
Are non-glazed or matte glazed clay mugs safe for containing hot drinks? [video included]
https://www.youtube.com/watch?v=8RwP6ISf0GY
These were a recent purchase, so they had a very strong smell of "paint" out of the box. First thing I did was submerge them in water. It's ...
- 217
3
votes
1
answer
100
views
Understanding cold-blended cheese dip being runny but setting overnight
I made a cheese dip by blending sour cream with soft goat cheese and some flavorings. The sour cream was mildly firm; blending did not warm up the mixture. It came out as a liquid. I set it up to ...
- 587
0
votes
2
answers
173
views
What can I do about my silicone spatulas' terrible taste?
I use silicone spatulas for a lot of things. They're especially nice for scrambled eggs in a nonstick skillet. However, over the years, they've taken on a really nasty soapy taste. Now my eggs ...
- 321
2
votes
1
answer
98
views
How to fix pancakey cookies after substituting yogurt for eggs?
I made a cardamom cookie batter using this recipe but using cardamom instead of lemon. I had no eggs, so I tried substituting Greek yogurt (non-fat, since that’s what I had). First batch I made have ...
- 21
-1
votes
0
answers
86
views
How does expiry date affect extra virgin olive oil? [closed]
La Española extra virgin olive oil has its expiry date three years away from its producing date. Some said that good brands of extra virgin olive oil usually have expiration of two years, and ...
- 1,857
3
votes
2
answers
125
views
How to cook perennial kale?
This year I started growing perennial kale, more precisely, I obtained some plants of the old Taunton Deane variety. While using the leaves for cooking the first time I noted that my recipes for ...
- 33
1
vote
1
answer
128
views
Can I pressure cook nested containers?
I have some tutoring in pressure canning, and an engineering background, so please don't judge me for what is about to be a naive question.
I understand that pressure canning uses a sealed liquid ...
- 11
5
votes
1
answer
1k
views
Potency of stored baking powder - decreases with time or exposure to air or both?
Curious about how baking powder - both types (with and without a high-temperature aluminum salt) - loses its oomph.
Assuming a constant room temperature. Time only? Exposure to air/atmospheric ...
- 153