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3 votes
1 answer
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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 / ...
YPOC's user avatar
  • 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 ...
Carol's user avatar
  • 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 ...
Kim's user avatar
  • 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 &...
Brian McMillan's user avatar
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 ...
Michael's user avatar
  • 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/...
Mr. Proper's user avatar
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 ...
Roel's user avatar
  • 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 ...
Jack Rose's user avatar
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 ...
Sihaya's user avatar
  • 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 ...
d l's user avatar
  • 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
Flala7's user avatar
  • 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 ...
Nzall's user avatar
  • 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 ...
darsie's user avatar
  • 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, ...
turnip's user avatar
  • 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 ...
jywarren's user avatar
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 ...
The Testosterone Fanatic's user avatar
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.
Noah J's user avatar
  • 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....
Fattie's user avatar
  • 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 ...
Flala7's user avatar
  • 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 ...
ariola's user avatar
  • 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, ...
ariola's user avatar
  • 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 ...
Alex N's user avatar
  • 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 ...
Mark Morgan Lloyd's user avatar
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 ...
Sean Duggan's user avatar
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 ...
flow-straw's user avatar
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.
Debbie Bustin's user avatar
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.
Nickpick's user avatar
  • 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?
Seeking answers's user avatar
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 ...
Seeking answers's user avatar
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 ...
James Wilson's user avatar
  • 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 ...
Seeking answers's user avatar
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 ...
L.B's user avatar
  • 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 ...
ariola's user avatar
  • 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 &...
John Smith's user avatar
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 ...
userLTK's user avatar
  • 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 ...
Jane robinson's user avatar
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 ...
Sharon's user avatar
  • 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 ...
Meat Lover's user avatar
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 ...
icecold830's user avatar
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 ...
Bobbie Littrell's user avatar
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?
Fay's user avatar
  • 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 ...
Judi's user avatar
  • 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 ...
PrashanD's user avatar
  • 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 ...
ariola's user avatar
  • 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 ...
aswine's user avatar
  • 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 ...
Josie's user avatar
  • 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 ...
Tim's user avatar
  • 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 ...
riropok's user avatar
  • 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 ...
IronAutie's user avatar
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 ...
revans19's user avatar
  • 153

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