Unanswered Questions

678 questions with no upvoted or accepted answers
9
votes
0answers
520 views

Baking beetroot in coffee crust

I've just read a blog post from Amass restaurant. I got very curious about roasting beetroot in coffee grounds as they said in the article. Looking a bit further, I've also found an article by Amass' ...
8
votes
3answers
4k views

Does vanilla really bring out the flavour of other foods?

I can't count the times I have heard that vanilla brings out the flavour of other foods. For example it "makes chocolate taste more chocolatey," etc... I have also heard that it's the only spice that ...
5
votes
1answer
388 views

How to create very slimy natto?

Natto makers - I'm looking to make natto with plenty of "neba-neba". This is natto's characterist slime/string/goo. I read somewhere online that adding some japanese yam during the inoculation stage ...
4
votes
0answers
69 views

Dried and Salted Fish Fillets (e.g. cod) Sous Vide

I don't have much experience cooking with dried and salted fish, but as far as I have read traditional recipes start with a long soaking time in water (and also changing the water multiple times) to ...
4
votes
0answers
55 views

How are powdered emulsifiers (such as monoglycerides) prepared for use in cooking and baking?

Recently I picked up a few different types of emulsifiers in bulk powder form when I saw them in passing at a catering wholesaler. Having never used powdered emulsifiers before in cooking or baking, ...
4
votes
0answers
730 views

Why does my dumpling /dimsum/momos turn dark brown while steaming?

We make dumplings by bun making machine. (bought from China.) We add all purpose flour, xanthan gum and water to make the dough for dumpling. We make 10 varieties of dumpling and filling varies as ...
4
votes
1answer
133 views

Fat Head Dough Optimum Thickness

I saw Cooking eggs too soon for Keto dough earlier this week and determined this "Fathead Dough" was something to be tried. How thick should the 'dough' be rolled, particularly for 'other applications'...
3
votes
1answer
107 views

Can self-raising flour be used in lieu of plain flour when making a roux for a bechamel?

I have plenty of self-raising flour (which will easily take me until its best before date to use) but am running very low on plain flour which I use predominantly for making a roux and then ultimately ...
3
votes
1answer
139 views

Is there somewhere I can see a diverse range of plating options?

I'm not very good at plating, but I'm okay at copying ways that other chefs have plated their foods. I recently watched a video where two chefs make and plate a dish, and then compare their results to ...
3
votes
0answers
78 views

What is this Burmese/Myanmmarese Brown to Black dried tea leafs?

While in Phra Khanong market, the only Burmese market I know of in Bangkok I bought the following seemingly-to-me similar products of Brown to Black dried tea leafs (pictured below). I dranked a ...
3
votes
0answers
98 views

Pink Tinted Quinoa

After rinsing some white quinoa today I noticed that some of the seeds had a pink tint. The quinoa is from a new bag, so I don't think it's bad, but I also can't find anything about pinkish quinoa ...
3
votes
1answer
230 views

Should I refrigerate vegetables in sealed bag or not?

Supermarkets sell vegetables in sealed bags. Best to refrigerate bags with vegetables inside, or take vegetables out of bags before putting them in refrigerator? Here are more pics of vegetables sold ...
3
votes
0answers
50 views

Calculating Salt/Sugar additions for Mushroom based Jerky

I'm working on a mushroom based jerky recipe and there are a couple questions about water activity that I am having trouble finding answers to. What salt and sugar content should I be aiming for to ...
3
votes
0answers
111 views

Making Thai Khanom Tang Teak (ขนม ถัง แตก)

I desire to make Thai Khanom Tang Teak (in standard Thai: ขนม ถัง แตก); It is a pancake like course made from a batter with the following pattern: About one cup of White Rice flour About 2 cups of ...
3
votes
1answer
163 views

Sauce bubbling out of jar

I successfully canned one batch of roasted red pepper pasta sauce but had to step away from the kitchen for a half hour. When I came back the sauce was still warm so I heated it a bit more while I ...

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