Unanswered Questions

660 questions with no upvoted or accepted answers
8
votes
0answers
492 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
140 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
347 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
66 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
51 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
128 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
566 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
200 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
73 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
94 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
0answers
49 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
109 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
202 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
1answer
121 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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