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Watery brown suger syrup fermented into what?

I made brown suger syrup with coconut suger a while back... it got too thick so I added water and the leftovers stayed in a plastic bottle. Over time I noticed the bottle had built up pressure, and ...
Elijah's user avatar
  • 11
0 votes
0 answers
51 views

Silica beads found inside chicken breast? [closed]

I boiled the chicken cut into small pieces. They were in abundance falling out. Didn't notice until chewed.
Veronica's user avatar
0 votes
0 answers
26 views

Swiss buttercream being runny and unusable for cake decoration

I followed a recipe to make swiss buttercream: 5 egg whites 200 gr sugar 225 gr butter (Bain-marie to dissolve sugar) Beating egg whites until stiff peaks form and gradually adding the softened butter ...
Gigili's user avatar
  • 1,773
3 votes
2 answers
209 views

Homemade garlic salt - risk of botulism?

Last december I made my own garlic salt, and since then I have learned that storing homemade garlic stuff has risks of botulism. However, most info I can find is about garlic oil, and I am now unsure ...
kscherrer's user avatar
  • 131
2 votes
1 answer
85 views

Should skin dissolve completely in bone/skin broth?

I just made my first attempt at bone-and-skin broth in my new Instant Pot pressure cooker. I'm more interested in the broth as a source of amino acids from the collagenous material than as a source of ...
mjc's user avatar
  • 123
0 votes
0 answers
49 views

How to produce a dough in 1 day instead of 2?

We have a recipe of Whole wheat dough with the following ingredients: Whole wheat Sunflour Oil Milk Water Salt This dough we mix for 20 minutes, then let it rest refrigerated at 1'C for 12 to 18 ...
Alejandro's user avatar
1 vote
0 answers
65 views

Dairy milk alternatives - any limitations?

There are many alternatives to diary milk, but are there recipes that these alternatives can't be used for, just because of the nature of dairy?
Matt Bartlett's user avatar
3 votes
1 answer
79 views

How do I keep French bread loaves from drying out while in the Couche?

When rising my french bread loaves or baguettes: how do I keep them moist enough to expand without making a mess of the couche? Ciabattas for instance have short proofing times as they still have ...
Mr Mello's user avatar
-1 votes
0 answers
41 views

Dairy products also tasting weird like lemonpiewriter! [duplicate]

I saw lemonpiewriter's question about dairy products tasting oddly (7/2023). I am having that EXACT same issue the last few months. Daisy sour cream was the first place I noticed it. I tried a ...
Teresita's user avatar
0 votes
0 answers
41 views

Fresh manicotti

New to pasta game. Some successful noodles, different styles & ravioli, doing manicotti this weekend. Do needles need to be boiled or blanched before baking the dish? What kitchen aid pasta ...
Matthew Cosgrove's user avatar
0 votes
0 answers
83 views

Why does cooking meat with heat from all sides make such a big difference in taste?

I have this apparatus that you put in a whole bird's butt and it keeps the bird upright in the oven. I have tried cooking the same bird with the same spices and the same resting time. All the ...
Neil Meyer's user avatar
  • 4,888
0 votes
1 answer
136 views

Can anyone identify this garnish?

I'm looking at an article about frisée salad, specifically at the very first picture, which is the one dish of course for which no recipe is given. The little white flakes look so pretty, but I'm at ...
Very Amateur's user avatar
2 votes
1 answer
111 views

What ingredient(s) create umami in Palestinian dukkah?

Middle Eastern friends introduced me to Palestinian-style dukkah, which is based on wheat berries rather than on the nuts used in Egyptian-style dukkah. While some of the recipes I've tried at home ...
Brian K1LI's user avatar
4 votes
3 answers
1k views

Making shortcrust pastry ahead of time

I'll be making a quantity of savoury shortcrust pastry, using the classic 2:1 flour to butter ratio which will be used to make Cornish pasties. This will be for a total of 900g of pastry. The recipe ...
Rob's user avatar
  • 1,495
0 votes
0 answers
74 views

What food other than eggs will get harder in boiling water? [closed]

I am trying to make pasta from mushed green plantains. It works with eggs, but I want to use anything other than eggs. Would greatly appreciate any advise.
Johnny's user avatar
  • 1
8 votes
2 answers
2k views

Is it safe to eat yellow yam, which I pan-fried?

in re yellow yam, it would seem to be generally said (every article or video I googled) that (A) if you touch it (either skin or guts of it) during prep, your hands will break out, wear heavy gloves. (...
Fattie's user avatar
  • 189
1 vote
1 answer
80 views

Does potassium sorbate have a pungent odor?

I ordered potassium sorbate powder from Amazon but on opening it, I noticed that the powder has a very repulsive and pungent odor. It is not just me who smells it that way. My friends also confirm ...
Lilyjones's user avatar
2 votes
1 answer
148 views

My induction stove only heats up half of my pan?

I have an induction stove but it somehow only gets one half (the left half) of the pan to a high enough temperature. All my pans are from the same brand and I'm fairly certain that the issue lies ...
user109820's user avatar
0 votes
0 answers
77 views

How long can I keep homemade concentrated meat broth? [duplicate]

I made a broth from a pork leg (bones and meat, already broiled), also adding some browned veg and herbs. Then I reduced the broth by about tenfold and put it in a jar. After cooling the result was a ...
ariola's user avatar
  • 739
-4 votes
1 answer
137 views

How do you avoid touching your face or putting your hands in your pocket while in the kitchen? [closed]

Regardless of whether we are working in a large warehouse-sized prep cook operation, or we are working in a small restaurant kitchen, we must endeavor to keep our hands free of pathogens, such as the ...
Theodore Shepard's user avatar
2 votes
2 answers
154 views

Slow Cooker Red Beans & Rice

I am preparing to make RB&R in my slow cooker today. It seems easy enough...cut everything up, toss in with beans, broth and spices, turn on, go take a nap. But someone mentioned I might want/...
AA040371's user avatar
  • 121
4 votes
0 answers
84 views

Why add eggs to semolina dough one hot, one cold?

On a packet of durum semolina that I bought is a recipe for Nocken (a light Austrian dumpling). It has you mix the semolina into boiling milk, which gets pretty stiff as the liquid is taken up; then ...
ariola's user avatar
  • 739
0 votes
2 answers
258 views

Unconventional flatbread recipe/process, concern about food safety RESULTED IN: Speedy's Flatbread recipe (see answer: Adjusted Recipe)

After reading several flat bread recipes, I came up with the following. As mentioned, I'm concerned about proper cooking. Depending on the thickness of bread it can leave the oven and when I tear ...
Mark_NoBadCake's user avatar
14 votes
6 answers
4k views

Serious device for making hummus at home

The problem: I'm faced with the challenge of scaling up my homemade hummus production to a larger batch size, aiming to process anywhere from 0.5 to 1kg of raw chickpeas at once. My Attempts: Using a ...
Mizgo's user avatar
  • 143
1 vote
0 answers
87 views

Would adding baking soda/powder help these crackers?

This is a sourdough discard recipe for crackers that I love the flavor of. When spread over a 9x13 inch baking sheet the crackers are thick and hard, when spread over a 10x15 inch sheet they are too ...
Debbie M.'s user avatar
  • 5,448
0 votes
0 answers
60 views

Is poaching a Rotolo necessary when the filling is entirely pre-cooked?

I recently made Marcella Hazan's "Spinach and Ricotta Rotolo" (pg. 224-227) where you're basically making a jelly roll composed of a pasta sheet wrapped around a spinach and cheese filling. ...
Marco's user avatar
  • 111
3 votes
1 answer
62 views

What is Ultralight Malt Extract and Light Malt Extract, and how do they compare to Dry Malt Extract?

What does the term light and ultralight mean in the context of malt extract? What actually happens to Dry Malt Extract to make it light and ultralight?
Evan Carroll's user avatar
3 votes
1 answer
82 views

How to use pectine (E440) to make confectionary/gummy?

I am experimenting with a fructose/maltodextrin/MCT powder mixture as fuel for longer running sessions. I have a good mixture which works well for me, has a nice mouth feel due to the MCT, is ...
AnoE's user avatar
  • 802
4 votes
1 answer
96 views

What's the recommended method of cooling flan out of the oven?

I just baked 8 individual flans and want to know how to cool them. What is the best way to handle the cooling process so that I don't damage the flan and make it easy for them to extract? I want to ...
anjchang's user avatar
  • 232
0 votes
0 answers
73 views

Does 3D Printing filament meet food safety regulatory requirements? (CE, NSF, etc)

Do filaments that are commonly-used in 3D Printers meet the requirements of Food Safety Regulators in various regions around the world (eg US, EU, Korea, India, etc)? The most common 3D Printing ...
Michael Altfield's user avatar
1 vote
2 answers
159 views

A pot of chicken broth explodes boiling. What causes it?

I am an active cook and make noodles all the time. I had this marvel just two times in my life. You have a pot of chicken broth (there's nothing in it, no salt even), you heat it on a regular electric ...
Sergey Zolotarev's user avatar
1 vote
2 answers
123 views

How much water should be added to a Maggi seasoning cube?

I sometimes use Maggi liquid seasoning in my cooking. My recipe calls for a specific number of grams to be added. The other day, the supermarket was out of stock of the liquid seasoning, but they had ...
Rocketmagnet's user avatar
1 vote
1 answer
81 views

How good is the quality of OEM extra virgin olive oil compared to that of a known brand by the same packing company?

How good is the quality of OEM extra virgin olive oil compared to that of a known brand by the same packing company? For example, Acesur has a well known brand La Espanola. It also makes available OEM ...
Tim's user avatar
  • 2,131
0 votes
0 answers
41 views

cooked beef patty at 250F/120C, is it safe to eat? [duplicate]

I'm pretty new to this and I don't have a thermometer, so I decided to cook the beef patties (1/5 a pound each, 6 total) a few minutes on each side in the pan, then 1 hour at 250F in the oven wrapped ...
qwerty_99's user avatar
  • 101
3 votes
1 answer
682 views

Would it be possible to brew cacao powder using a pour over method à la coffee grounds?

I see that one similar question has already been asked, but it was rather vague on specifics. Essentially, I wish to place a fine mesh strainer over a cup, pour around 1 tbsp of cacao powder (Navitas ...
Alex Wang's user avatar
0 votes
1 answer
71 views

Chicken breast cooked or still needs time? [duplicate]

Is this chicken breast cooked or still needs time? I’ve seared it with a pan for 10 minutes and rested for 5 minutes already, please help
Collin Josef's user avatar
1 vote
4 answers
193 views

Different kinds of pita?

I my family doesn't make pita at home. My dad always had soft fluffy pita. Now I grocery shop for myself I noticed some pita is thin. I googled different kinds of pita. I'm only fluent in English so I ...
Dahlia.S's user avatar
0 votes
0 answers
56 views

How to process too fibrous chicory?

I recently bought a large jar of sautéed chicory (about 1.2 kilo), and upon eating the first serving I noticed that the long stems are extremely fibrous and difficult to chew, to the point that even a ...
L.Dutch's user avatar
  • 1,358
1 vote
2 answers
131 views

Energy Balls Too Dry

I would love some feedback on my energy bites I home back. I have been experimenting with various recipes but continually find they are to dry. I need to make sure I have a cup of water with me ...
Dume's user avatar
  • 11
10 votes
2 answers
3k views

Can I put pizza dough in the fridge after 12 hours of rising

I’m making pizza dough with the original intention of letting the dough rise for about 20 hours (the recipe I’m using calls for a 8-22 hour rise period before making the pizza). However, I’ve had a ...
user5553440's user avatar
5 votes
1 answer
92 views

How to use a particular brownie recipe for s'mores

I've got a particular brownie recipe that I swear by. I'd like to add to it to make it a s'mores recipe. I've got some ideas on how to do it but am unsure of the times and temps. The brownie recipe: ...
Jason P Sallinger's user avatar
0 votes
0 answers
39 views

Adding fat to Konnyaku block recipe?

Konjac or Konnyaku blocks are bland but I notice an unpleasant alkaline flavor. However the texture is very useful in many dishes. Can I improve flavor of home-made blocks by adding oil? Or will that ...
Pat Sommer's user avatar
  • 5,442
0 votes
1 answer
113 views

Is there an olive oil brand named "Orci" in Spain?

Is there an olive oil brand named "Orci" in Spain? How is its extra virgin olive oil? I can't find anything related on the "Internet" in China. Some products near their bbds or ...
Tim's user avatar
  • 2,131
1 vote
1 answer
140 views

How can you stop oil separating out from sauces and gravies?

Working on the basis that fat is flavour, I generally don't skim any excess fat/oil from my dishes. Sometimes though, it separates out when the dish is served ruining the presentation. It happens over ...
Greybeard's user avatar
  • 5,916
0 votes
1 answer
53 views

Can I get the same solid compressed result from my meat press using cooked meats?

I'd like to turn the small pieces of leftover cooked turkey in to sliced deli meat using my meat press. However all the recipes I've found involve raw meats. Without the cooking step using a meat ...
Christy's user avatar
1 vote
2 answers
230 views

Leaving cooking equipment dirty

In my household, there are a few items don't get washed right away after use. These include a few all-clad non-stick pans (stated as dishwasher safe), kitchen knives, misc pots/pans, a few grill items ...
Tain's user avatar
  • 113
11 votes
2 answers
836 views

Revisiting bread without added salt

I have been a sourdough baker and now I'm required to keep my sodium under 1,500 mg a day. (My body retains sodium and wastes potassium). Bread is one of the higher sodium foods. Before I start ...
Vicki B's user avatar
  • 111
1 vote
2 answers
191 views

How do I can coffee with milk? Basically a canned latte

I've been running my coffee shop for a while now and would like to venture into the world of canning my specialty drinks. my biggest hiccup so far is how to preserve the milk. I've seen that most ...
Garrison Foster's user avatar
6 votes
1 answer
166 views

What does adding oil to the blooming yeast do?

https://www.youtube.com/watch?v=u53U6R5pRbM In this video, the cook blooms the yeast, which I always thought made no real difference except ensuring that your yeast is still active. The part that ...
Neil Meyer's user avatar
  • 4,888
5 votes
3 answers
260 views

Why are some Chinese rice noodles cooked starting from cold water?

The vast majority of dry pasta/noodles are prepared by boiling water first and then adding them to the already boiling water. However, the instructions on some types of Chinese rice noodles (eg. 南昌拌粉 ...
lambshaanxy's user avatar
  • 1,396

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