All Questions
25,714
questions
2
votes
0
answers
63
views
Is it possible to make a Dutch baby, or similar, without an oven?
I find myself temporarily without an oven, but am really craving a Dutch baby. Since a Dutch baby is cooked in a very hot oven, clearly I can't make a normal one. But is there any version of one, or ...
- 45k
5
votes
0
answers
95
views
How do I create slippery and light jelly for drinking?
I created an experiment with 10 different water/gelatin ratios but none provided the required results.
I'd like to create viscosity similar to Jelly Juice pouch bags. However, when the results I'm ...
- 151
16
votes
2
answers
4k
views
Why do I find rocks inside bags of lump charcoal?
I frequently find golf ball-sized rocks in bags of lump charcoal. Usually after the fire has burnt out.
Is this some by-product of the charcoal manufacturing process or an under-handed attempt by the ...
- 803
1
vote
1
answer
61
views
+50
Flat griddle pan for Weber Spirit II E-320 BBQ
I'm trying to buy a flat griddle pan for a Weber Spirit II E-320 Gas BBQ and not sure what will fit/what is compatible.
Currently I have these cooking grates installed:
So I'm not sure if:
a. There'...
- 61
14
votes
2
answers
3k
views
Does this tool hone or sharpen knives
A few weeks ago I bought an awesome Global knife. I ordered this tool from Amazon:
My question: Does this tool hone the knife, or does it sharpen it?
- 321
1
vote
1
answer
88
views
Holes inside Siemens IQ700 Microwave, Are these holes causing the microwave to switch off?
So my ~11 year old Siemens IQ700 microwave oven has developed a number of small holes right through the enamel & metal on the inside - I noticed these when the microwave developed an issue where ...
- 11
5
votes
2
answers
117
views
Edible silicone?
I'm trying to replicate the firm but flexible texture and translucent look of molded silicone using edible gels.
The mold I'm using is difficult to extract the final shape from. It's shaped somewhat ...
- 51
0
votes
1
answer
49
views
Cloudy sediment in home canned pickles
I've home-canned some pickled vegetables recently and there is a cloudy sediment in the brine. I'd like to know what causes it and how to prevent it.
It is not spoilage. It only seems to affect the ...
- 103
1
vote
0
answers
70
views
How do I soften home made Split Pea with crunchy Peas?
I got some Split Pea Soup from my Fiance's Nannie, who got it from a friend. The soup tasted ok, but it was like really chunky like the spoon stood up on it's own. So I added water and reheated it. ...
1
vote
1
answer
158
views
Is chicken with yellowish parts spoiled?
Moved to new place (Europe), no nice butchers around, only store found has chickens with yellowed parts like in the attachment. I never seen tint like that on a chicken and wondering what does it mean?...
- 181
0
votes
0
answers
32
views
Waterbath canning chow chow
I waterbath canned some chow chow on Wednesday. It was cabbage, cauliflower, red pepper, green peppers, and (was suppose to add green tomatoes and forgot) can I open them, add tomatoes and can again?...
3
votes
2
answers
466
views
How to make mellow vinegar?
I made pineapple vinegar by just putting all of the fibrous and hard to eat parts of the fruit in water with some sugar. It did ferment and make vinegar, in that it's sour and pretty acidic (pH is ...
- 217
2
votes
2
answers
89
views
Can I save my sourdough if I accidentally overheated it during bulk fermenting?
I went to do the bulk ferment on my cranberry walnut sourdough last night and because the house was a bit cooler than normal I decided to give the temps a little boost by turning on the oven for a bit ...
- 21
0
votes
0
answers
49
views
Any scientific studies on time versus temperature when brewing coffee? [migrated]
There are various ways of brewing coffee, ranging from boiling for less than a minute (Turkish) to soaking in the refrigerator for 24 hours (cold brew).
I've occasionally tried it at 70°C (160°F) for ...
- 577
7
votes
6
answers
1k
views
Is it just me or do you have to cook for a long time for it to be intuitive? [closed]
I have started trying to cook for about two years.
I'm familiar with most ingredients, spices, and tools, but I still can't do anything good without a recipe. It takes me a long time to make things. ...
- 81
0
votes
1
answer
53
views
Egg Substitute for binding agent
Im making a meatloaf for someone who’s allergic to eggs. Any ideas on what I can use as a binding agent?
- 256
1
vote
0
answers
64
views
Do the conventional round ovens have any advantage over an OTG?
The "conventional round oven" (can be used for baking, grilling and roasting, as per the claims on the packaging) I'm referring to:
The typical Oven Toaster Griller (OTG) I'm referring to:
...
- 307
0
votes
0
answers
49
views
Does an adult male require two kilos of rice per day to reach daily calories requirement? [duplicate]
I just looked up adult male calorie requirements. It's 2,500 kcal per day.
There's 1,250 kcal per kilo of basmati rice.
Does that mean I need to eat the calorie equivalent of two kilo bags of rice ...
- 101
0
votes
1
answer
53
views
Is my vegan icing shelf stable?
I make a vegan buttercream icing with Crisco, powdered sugar, vanilla extract, and soy milk/nut milk/water. If I skip the soy milk/nut milk and use water for the liquid, is the icing totally shelf ...
- 331
3
votes
1
answer
127
views
Bell Pepper cooking in the microwave
When I microwave sliced bell peppers, they spark like they have metal in them.
Does the bell peppers have any metal pieces?
0
votes
0
answers
68
views
Does tempering cocoa butter on its own make it better?
Cocoa butter is a great snacking alternative to white chocolate, but I wonder - would tempering it make it even better? It seems like it snapping instead of crumbling and melting near body temperature ...
- 153
1
vote
1
answer
124
views
Can instant pudding be made without milk?
Googling this question turned up many articles claiming that instant pudding can be made with water instead of milk.
I gave it a shot just to see how different it is and... it's just not true. I ...
- 131
7
votes
1
answer
587
views
When should I use a rounded balloon whisk attachment vs a bulb-shaped balloon whisk attachment
Many electric whisks come with two balloon whisk attachments: A bulb-shaped whisk and a rounded whisk. Is there a specific reason I should prefer one or the other? Both seem to yield similar results.
- 191
12
votes
10
answers
5k
views
After rolling pizza dough, how do I move it to a pan without ruining it?
On multiple occasions now, I have rolled pizza dough out to a circle about 14" in diameter, and then I have trouble moving it to my pan.
First of all, I roll the dough on a granite counter. Even ...
- 316
11
votes
3
answers
4k
views
Conflicting advice on which knife to use when cutting up a chicken, which should I use?
I recently took part in a knife skills workshop and during part of that workshop we were taught how to cut up a whole chicken into different sections.
I was expecting to use a boning knife for this ...
- 113
0
votes
1
answer
89
views
How much does a dL of flour weigh?
Pretty much the title question. I have a baking recipe that uses metric volume measurements, and I’d like to convert it to weight.
- 437
0
votes
1
answer
84
views
Identifying a seed
I bought a selection box of cooking spices in Sri Lanka and it has Diusseeds in it. Please see the picture below.
Could anyone help me identify what these are and how to use them?
Many thanks
2
votes
1
answer
108
views
Risotto too grainy
I've been toying with my risotto recipe but I still can't make rice nice and smooth. Here is what I use;
Cup Arborio rice (from Whole Foods)
Kettle and Fire Chicken Broth 32oz
small diced carrot, ...
- 123
1
vote
1
answer
156
views
Exploding leaf lard
The title says it all...almost.
I was preparing a warm (90-100F) mixture of tap water, EV olive oil, and leaf lard (each about 50-60g). At first, the oil and water were added and brought to said ...
- 345
1
vote
1
answer
32
views
Basic Instapot Operation - setting the cooking time under Manual/Pressure Cook button
Plug in the instapot - display shows OFF. Then press Pressure Cook (Manual) button, the timer shows a minute or so. Press "+" button and timer increments by seconds, up to 4 minutes then ...
- 11
4
votes
1
answer
409
views
When stretching and folding dough and it gets tight, is that time to let it rest?
When I make my sourdough, a rested dough will stretch and fold 3-4 times before quite suddenly going tight. At this point it's likely to tear if I stretch much more. Should I put it down and rest it ...
- 38.6k
0
votes
0
answers
57
views
Fondant cover cake sagging
I bought a 6 inch cake with butter cream icing from a store. I remove the fruits and smoothed out the icing. I colored my Wilton fondant with blue gel color and roll it and cover the cake. It started ...
- 1
1
vote
0
answers
151
views
What's the lowest ratio of oil to vinegar that you can use in a vinaigrette?
Thanks to the assistance of a smart food blogger, who saw immediately EXACTLY what I was asking, and knew how to phrase it to show that I'm NOT asking for opinions, I now have the following revised ...
- 430
0
votes
0
answers
151
views
Blue spots in omelette?
My sister made me an omelette earlier, and when I dug into it I noticed several blue spots inside it, resembling mold or dye. It tasted perfectly fine, but just looked odd. She assured me that they ...
- 1
0
votes
1
answer
127
views
New oil vs old oil
I have two largish containers of extra virgin olive oil. One is ~5 months old, the other is ~17 months old.
Any way to distinguish which is which?
- 263
13
votes
2
answers
3k
views
How long does a souffle stay up?
I recently made a chocolate souffle for the first time and it came out pretty much like I was expecting: slightly gooey middle, a crust on top, fluffy, risen to a little less than double.
But after 10-...
- 233
12
votes
4
answers
3k
views
How does the folding make the dough stronger?
Folding the dough (coil fold, stretch and fold) is a typical step that is found in many homemade bread recipes. The motivation for this step is that it contributes to make the dough stronger. What ...
- 262
-1
votes
0
answers
41
views
Can you use both yeast and baking soda in gluten free bread to make it rise? [duplicate]
I was wondering if I add baking soda and or baking powder to my gluten free bread recipe would rise more?
- 1
1
vote
2
answers
173
views
Why is the Gastronorm system based on 530 × 325mm?
I met the Gastronorm system tonight, by accident, and discovered it was based on a standard container size of 530×325mm.
Wholly logically, other sizes are fractions or multiples of that 1/1 standard, ...
- 119
1
vote
1
answer
81
views
Why is my cream cheese frosting so soft?
I am using (almost) the CupcakeJemma recipe for cream cheese frosting:
150g soft unsalted butter
240g cream cheese
320g icing sugar (confectioner’s/powdered sugar)
The listed recipe says to use 960g ...
- 1,077
9
votes
1
answer
3k
views
How can you 干/乾 燒 lobster on an electric cooktop, in a residential apartment?
I don't know the English translation of 干燒/乾燒? Perhaps dry sear, or dry sizzle? I don't use "grill", because Cantonese restaurants confirmed to me that they don't use grills for this dish.
...
user99079
1
vote
3
answers
123
views
How to Use Frozen Bones for Bone Broth?
I've watched lots of videos on how to prepare bone broths. However, I haven't found much information about making it directly from frozen bones.
I have understood that I should move frozen bones from ...
- 11
0
votes
0
answers
31
views
Calculating calories carbs and fats and proteins in homemade whole milk and cream Greek yoghurt [duplicate]
I make homemade yoghurt using 4 litres of whole milk and 2 cups of 10% cream. I ferment this for 24 hours, then I put it in the fridge for four hours, and then strain it overnight to make a very thick ...
- 1
0
votes
0
answers
98
views
Why does my doughnuts always turn out this way?
Why does my doughnuts always turn out this way every time I cook them.they turn out small always and they never look like recipe,they taste a little sour crumbly,and as you can see the doughnuts also ...
- 21
-1
votes
1
answer
196
views
Are those white things in my lentil soup worms? [duplicate]
I just made this soup but I noticed these white things in it are they worms?
- 1
4
votes
1
answer
95
views
Can sourdough starter be used for tenderizing meat?
This paper says that after:
"Lactobacillus alimentarius 15M, Lactobacillus brevis 14G, Lactobacillus sanfranciscensis 7A, and Lactobacillus hilgardii 51B were selected and used in sourdough ...
0
votes
0
answers
54
views
What are the benefits/differences of doing a confit rather than simmering on a pan when making a sauce?
The other day I confit cherry tomatoes with garlic and some herbs in extra virgin olive oil (pretty much submerged) at around 212F (100 C) of my oven's thermostat which made the oil appear to very ...
- 251
1
vote
0
answers
106
views
Are these cashew nuts mouldy?
I accidentally had some of these nuts without looking properly and I am now quite worried. They tasted fine - no rancid or obvious bitter taste. Are the darkened bits leftover parts of the shell (i.e. ...
- 11
10
votes
3
answers
3k
views
Will adding water to a grill pan to use the remains of previously cooked food (deglazing), damage it?
Situation: I have been using this technique for some time, and I personally think it's great. But I have been told it ruins the grill pan due to the difference in temperature.
Example:
This is my (...
- 1,356
2
votes
1
answer
546
views
Where can I purchase calcium disodium edta preservative?
I'm trying to make homemade mayonnaise with a longer shelf life. I see all the commercial brands list calcium disodium edta as a preservative so I was wondering where I could find this ingredient.
I ...
- 21