Unanswered Questions

633 questions with no upvoted or accepted answers
8
votes
0answers
474 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
121 views

Choux pastry, general questions with gluten free flour

I have a few questions regarding choux (cream puff pastry) and gluten free flour. After trying a few different recipes with a huge range of butter/ flour ratios, I settled with this one https://www....
5
votes
1answer
327 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
46 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
96 views

What's the better substitute for Shaoxing wine?

We've had a number of questions about Shaoxing wine, including this one. However, I have one that I haven't seen directly addressed either here or on the outside websites I've been able to find: Is ...
4
votes
0answers
496 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
197 views

What is the maximum temperature to use when cooking with flavor oils?

I'm using standard LorAnn's flavoring oils, which are supposed to be for 'high temperature' cooking with candy. So far 275 degrees F works as far as the flavor goes, but it's bad for efficiency, as ...
3
votes
0answers
47 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
106 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
0answers
87 views

Which appliance to use for masala chai?

Many regions have special devices or at least custom namings to brew tea and similar beverages: Teapot in Western countries Caydalnik in Turkey Samovar in Russia Samavar in Kashmir Is there any ...
3
votes
1answer
199 views

Does brewing hot chocolate for longer hours make a difference?

I've been to some stores that offer hot chocolate that has been "brewed for 2 hours". I've also come across the following recipe that instructs to let the mixture sit for 12 hours. What does this ...
3
votes
0answers
89 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 ...
3
votes
0answers
63 views

Can I coat a very soft cake with royal icing before I cover with fondant?

Im preparing a very soft tender cake for covering with fondant. I need it to be really smooth but I also don't want the icing to be too heavy on the cake. I'm not familiar with ganache can I use a ...
3
votes
0answers
47 views

Can frozen (fresh) flower petals be used in baking the same as unfrozen fresh petals?

I had seen a recipe that calls for fresh flower petals - a dark bread recipe with honey and bright flower petals through it, specifically. I know it wanted fresh petals for the color (dried so often ...

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