LSchoon
  • Member for 7 years, 10 months
  • Last seen more than a week ago
  • UK
3 answers
36 votes
10k views
Why does pistachio ice cream not taste like pistachio nuts?
52 votes

Firstly, let me disagree and say that I have tasted some (amazing) pistachio ice creams that tasted very much like the actual nuts. That said, I can think of several reasons why the ice cream might ...

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1 answers
22 votes
4k views
Is there ever an advantage to using a light-bottomed pan?
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39 votes

Firstly, light-bottomed pans exist partly because they save cost and weight (the latter being relevant for, say, taking a pan when hiking). However, there are applications for which a light-bottomed ...

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9 answers
15 votes
5k views
Adding a smoky flavour without adding spiciness
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36 votes

Depending on what food you are trying to imbue with a smoky flavour, you have multiple options. I here focus on methods that will just give you a smoke flavour, rather than smoked ingredients. ...

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1 answers
17 votes
4k views
What is this sauce-making technique called?
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34 votes

If she was doing this in a pan on the heat (melting the butter, stirring in the flour, then adding milk), this is called making a roux, then a béchamel. If, instead, she kneaded the flour and butter '...

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1 answers
8 votes
2k views
Old bread-slicing tool
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14 votes

I Googled for "Raadvad" which seemed to be the text embossed on the tool, and found this video suggesting this is a 'bread guillotine'. A subsequent search for "Raadvad bread guillotine&...

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2 answers
10 votes
2k views
Poisonous Escoffier recipe?
13 votes

Disclaimer: I am not a doctor or a chemist. The recipe does not tell you to ingest the crushed pits themselves, just the juice that you extracted. The question then is whether you will extract a ...

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2 answers
7 votes
2k views
Mild chili powder?
12 votes

You could look for chili powders online. Alternatively, you can buy (mild) dried chillies and grind them to a powder yourself, using a spice grinder or mortar and pestle. This way, you can even ...

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7 answers
2 votes
1k views
Baking bread without yeast
11 votes

You could look into making flatbread, which often (though not always) gets its name through being unleavened, and thus, flat (yes, I am oversimplifying here). Common examples are tortillas or roti.

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2 answers
9 votes
9k views
Which meringue is safe to eat without baking?
10 votes

Considering the three main types of meringue (ignoring the 'vegan meringue' made with aquafaba), you would not eat French meringue without baking because it contains uncooked egg. While salmonella-...

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5 answers
3 votes
2k views
What's the trick to seal sous vide foil if liquid contained
10 votes

I am assuming you are using a simple consumer vacuum sealer. It is not uncommon for these devices to struggle with sealing a very wet product. Here are a few things that might help, although I cannot ...

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1 answers
3 votes
391 views
What's 香茜 or 芫荽 in English?
8 votes

Googling 香茜 ("Wu Chinese") and 芫荽 ("Chinese") yields the wikipedia page for coriander in both cases. Coriander is also known as cilantro in parts of the world, which causes some ...

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5 answers
5 votes
2k views
What is the real temperature to caramelize sugar?
8 votes

Recipes that call for water to be added to the sugar for making a caramel do so to help all the sugar melt, by dissolving some or all of it in the water. This prevents premature crystallization of the ...

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1 answers
3 votes
761 views
What exactly is the salt for when making oatmeal porridge?
7 votes

There are several reasons to use salt in cooking. From that source, the UK Salt Association (yes, that is apparently a thing!), salt is used as: Seasoning Preservative Binding agent (in meat products)...

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2 answers
12 votes
3k views
Keeping meat dry after salting it
7 votes

You have two options: salt the meat either long enough in advance (this will depend strongly on the cut of meat, but I have seen recommendations for salting up to two days ahead). This way, the salt ...

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1 answers
2 votes
2k views
Should I stir my sourdough starter before measuring?
7 votes

Rather than worrying about whether you 'stir down' the starter before measuring by volume, you should really be measuring by weight. Kitchen scales are cheap and incredibly helpful, especially for any ...

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2 answers
2 votes
513 views
Sour dough using unbleached all purpose flour is very wet during the preshaping
7 votes

(I am assuming your starter is at 100% hydration, i.e., that it is half water, half flour. I am also assuming you have no/little experience in baking bread. Please correct me if wrong.) Looking at ...

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4 answers
7 votes
1k views
Is using commercially available yeast to create a sourdough starter effective?
Accepted answer
7 votes

Don't do this. A sourdough starter contains several strains of yeast and bacteria in a fairly delicate balance. These consume sugars and produce CO2 and a range of byproducts. Commercial yeast is a ...

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2 answers
5 votes
416 views
Pasta machine rolls dough wider than machine
6 votes

You might be rolling the dough too thinly, too soon. Start by feeding a somewhat flattened 'disk' of dough through the pasta machine at its widest setting. Change the setting by at most 1 for each ...

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3 answers
8 votes
2k views
Are gas stoves preferred in a commercial kitchen due to having a constant heat source
6 votes

You are asking two questions here: Do commercial kitchens prefer gas stoves, and why? Is there another type of cooker that performs similarly to a gas range? Commercial kitchens I will first ...

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2 answers
0 votes
173 views
Can I boil a full chicken for several hours?
6 votes

If you intend to cook the chicken at a full rolling boil (submerged in water at approximately 100 degrees Celsius), there are no safety concerns with this. Your chicken, particularly the breast meat, ...

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3 answers
2 votes
453 views
What is a stem pan?
Accepted answer
4 votes

I also believe a stem pan is what we would call a 'tube pan' or 'bundt pan', as in Joe's answer. I have, however, found a few links to back me up. Here is a comment on a Chowhound question suggesting ...

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3 answers
2 votes
813 views
Problems heating up pans on an induction hob
4 votes

Any electrical device that is used to maintain a constant temperature (ovens, induction hobs, immersion cookers, even thermostat-based space heaters) does so by first sensing whether the current ...

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1 answers
-2 votes
185 views
How does this microscope graph with 3 axes prove that a knife became buckled and bent?
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4 votes

The edge of the knife (which you correctly identify in the second picture) is shown hugely magnified as the 'bottom edge of the grey slab' in your first picture. We clearly see that this edge is not ...

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2 answers
0 votes
468 views
Can I substitute fresh tomatoes for canned?
4 votes

Recipes that call for canned tomatoes usually do so because these are picked and preserved when at peak ripeness, as well as saving you the trouble of peeling. For whole or chopped canned tomatoes, ...

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1 answers
8 votes
401 views
What is the difference between cream cheese and sour cream?
4 votes

There are differences in base ingredients, as well as in the method used for production. The production of cream cheese starts with milk (or a mixture of milk and cream), which is curdled after which ...

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1 answers
7 votes
287 views
Does saturated fat result in crispier fried food?
4 votes

Having looked into this a bit, I have some hints for an answer. I'm still not convinced I understand the full mechanism, so any feedback is welcome here. I think some of my sources might be paywalled; ...

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1 answers
1 votes
957 views
By how much should I shorten the cooking time of a slow cooker recipe if I'm only using half the meat?
Accepted answer
4 votes

You should probably not reduce the cooking time by a lot, if at all. These recipes assume you are keeping the meet submerged in liquid at some constant temperature for several hours. Assuming your ...

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1 answers
0 votes
137 views
Continued use of the same dripping for frying - is it advisable?
4 votes

Firstly, I would challenge both of your assumptions. (a) dripping doesn't go off Like any other fat, lamb drippings can and will go rancid over time. (b) any germs/bacteria would be killed by the ...

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3 answers
4 votes
784 views
Is there a term for "mildly scrambled" eggs?
4 votes

I have seen these called half-scrambled eggs. In the video, Kenji says they are also called "country eggs". They are not a clear enough category to deserve an entry in Wikepedia's List of ...

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3 answers
4 votes
3k views
Rising dough with closed/airtight lid?
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4 votes

Most containers are not completely airtight. If you are worried that something like a cambro container seals too tightly, you can cover it with a baking tray or square plate, rather than the original ...

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