Unanswered Questions

884 questions with no upvoted or accepted answers
8 votes
5 answers
7k views

Does resting fish before serving affect its texture or taste?

More and more recipes seem to turn up that tell you to rest fish before serving. Not for very long, but still. That seems not right to me. You rest meat to reabsorb juices and relax,so it seems more ...
6 votes
0 answers
111 views

Why is my lobster bisque white?

I cooked a few living Atlantic lobsters in water for 2-3 minutes. Before cooking they were bluish, after cooking red, as normal. I halved and fried them in butter, then served them. We had a bucket ...
6 votes
1 answer
2k views

What are these dark spots on my walnut kerns? Are they safe to eat?

Sometimes, when I'm eating walnuts, I'll find one with some dark spots on the kern surface, as shown in the photograph below. I normally prefer to err on the side of caution (I think I read somewhere ...
6 votes
1 answer
770 views

White texture on natto

I'm making a first time natto in natto/black garlic pot. So I go by the recipe. First soak beans for 24 h then steam to be softer. Put natto starter inside a small amount of water and mix it with ...
5 votes
1 answer
469 views

What composition changes did Karo corn syrup make in 2023?

Every year, my family makes peanut brittle using an old family recipe (example recipe, slightly different from ours in quantities). A large portion of this recipe is Karo brand light corn syrup. The ...
5 votes
1 answer
460 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 ...
4 votes
0 answers
127 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 ...
4 votes
0 answers
201 views

How to avoid buying chestnuts that are green or rotten on the inside?

Hello I live in Wisconsin and bought some Chestnuts imported from Italy early December from a grocery store. I noticed while I was scoring them that majority of them were green or powdery inside I ...
4 votes
0 answers
170 views

How does the speed of nigari addition to soy milk affect the resulting tofu?

When making tofu, nigari water (magnesium chloride) is added to soy milk to curdle it. In my personal experience, adding the nigari very slowly (over the course of tens of minutes) produces soft tofu ...
4 votes
0 answers
355 views

Why would acorn meal still be bitter after cold leaching for a month in the fridge?

I've successfully leached, ground and dried acorns to make flour in the past. Problem: currently have a batch of ground acorn meal which I have been cold leaching in the fridge for at least a month. ...
4 votes
1 answer
8k views

How do I clean my gas oven at the very bottom where the burner is?

Last night I was baking a peach cobbler at 400F when my son noticed orange flames coming out of the vent holes at the sides of the bottom panel of the oven. I shut off the oven and eventually the ...
4 votes
1 answer
42k views

Why are my potatoes sour?

I've noticed that when we roast potatoes in the oven, they will often have a very sharp tangy aftertaste to me, and often that taste will linger in the back of my mouth for a while after I've finished ...
4 votes
2 answers
3k views

Possible to get Sugar Syrup and Coconut Oil to solidify together (Emulsifier needed?)

I'm trying to make a 'magic-shell' like topping from burnt sugar syrup by mixing burnt sugar syrup (sugar + corn syrup heated until dark copper color, cooked with water until smooth) with coconut oil. ...
4 votes
0 answers
2k views

White spots of mould in the blue mould on the outside of my blue cheese

There are white spots of mould in the blue mould on the outside of my blue cheese. Is this normal? My cheese cave runs at 60F with 85 to 90% humidity. I took this pic today, after the cheese has been ...
4 votes
0 answers
166 views

Guidelines for cooking Desert Truffels?

I have gotten my hands on a number of fresh blackish Desert Truffles, which are apparently quite different from the European ones. To quote: Desert truffles have nothing to do with their European ...

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