Marti
  • Member for 11 years, 4 months
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Air fried sweet potatoes have black dots on them
Accepted answer
4 votes

Those are just burnt or almost-burnt spots where the sugars in the sweet potatoes caramelized a bit too much. It's possible the potatoes are still palatable - taste them.

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Fermenting pickles
4 votes

If temperatures are above 90, your pickles will probably be ready in a day, two at most. Any more time is just going to cook them, like you've experienced (where they're so soft you can't remove them ...

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At what step is the difference made between a quesadilla and burrito?
4 votes

The defining feature of a quesadilla, as the name implies, is cheese. If the primary filling isn't cheese, then what you're making isn't a quesadilla, no matter how close you come to a flat semicircle ...

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Non-flaky non-crumble pie crust
4 votes

As others have mentioned, for savory pastries, there are various types of crusts that are meant to be held in the hand, and are thus not likely to be either flaky or crumbly. Examples are pasties, ...

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What is the most time efficient way to serve food fairly to ~100 people?
4 votes

As Kate said, "family style" seems ideally suited to this situation. The problem with "family style", though, is that you need a lot of serving dishes. If you have 8-person tables (which tends to be ...

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Can I freeze soup in a pot?
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4 votes

The possible risks I can think of are (1) the large thermal mass may mean that the soup cools off too slowly, leading to spoilage in the middle, and (2) freezer burn on the top of the soup, because ...

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How can I reproduce a "gamey" flavor?
4 votes

Beef can make a fairly acceptable venison substitute if you marinate it the same way you would venison. For example, juniper berries are a flavor I associate with venison marinade, so using them on ...

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Cakes that can be cooked whilst camping?
4 votes

For camping trips where a dutch oven isn't a possibility, you can make a crepe-cake: make a stack of crepes, spreading your favorite filling (mmm, Nutella) between each layer. You can go as high as ...

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Other things made from Banana nut bread
3 votes

You can make pretty much any bread-like substance into french toast (slice the bread, dip or soak in eggs mixed with a little milk, then shallow-fry in your choice of fat) or bread pudding (cube the ...

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Is condensed milk the same as sweetened condensed milk?
3 votes

In my experience, "condensed" milk refers to the sweetened product, and "evaporated" milk refers to the unsweetened product. People will often say "sweetened condensed" for clarity, but this is not ...

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BBQ Rib problem, need suggestions
3 votes

It's almost certainly the "extra meaty" part that got you: just like a larger turkey needs more time to roast, these ribs could've used more time in the oven. Baking the leftovers some more is not ...

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What is the proper word/term/expression to describe a dish that appears to be something different
3 votes

The term seems to be illusion foods. They seemed to have been very popular in the middle ages: Here's a description of the medieval feast I mentioned in a comment. There's also a chapter on such ...

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How to Rescue Too-Soft Cookie Dough Made with Butter Substitute?
3 votes

The dough should still make edible cookies; the problem will be with spreading. So instead of cutting out shapes, just drop the dough by spoonfuls on a cookie sheet and bake it, possibly for less time ...

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Does adding brandy to whipped cream make it fall quicker?
3 votes

Anything that dilutes the cream is going to make it less firm/stable - whipped heavy cream can last for hours, while whipped light cream (such as Reddi-Whip) won't last more than five-ten minutes. I'...

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Doing túró at home
3 votes

There seem to be two schools of thought on making túró: one method just drains the whey from "slept milk" (aludttej), while another cooks the sour milk (on very low heat) first, then drains it. If you ...

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Is there a good test for whether a flat-top stove is working correctly?
2 votes

This is, indeed, how electric stoves (flat top, coil top, or otherwise) work. It's also how most microwaves work, incidentally. The heating elements have two states: on or off. If you set a burner to ...

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Can a disposable aluminium pan be used to bake a cake?
2 votes

Given that they sell pans that are identical in all respects except for being smaller for the specific purpose of baking cakes in them, I'm not sure what possible trouble you're anticipating. ...

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What's the difference between gazpacho and normal soups?
2 votes

The big difference is that gazpacho is not just eaten cold, it's never heated in the first place: it's basically just a puree of raw vegetables. Regular tomato soup is cooked. The other differences ...

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What direction must one stir molten chocolate?
2 votes

One must stir molten chocolate in whatever direction one feels like. Really. There's no magic about what direction you stir. There's not even really any magic about always stirring in one direction, ...

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Why can't I get that grilled taste from my outdoor grill?
2 votes

The key to getting good flavor out of a gas grill is very thorough preheating. You want your grill to reach temperatures upwards of 500-600 degrees Fahrenheit, at least. Your grates don't need to be ...

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How do I stop my brownies from rising?
2 votes

This could have something to do with the muffin tin itself: aren't the slanted sides meant to promote a nice domed top? (It seems to make sense: cake pans, used for baking items that should be ...

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Are frozen onions any good? (And general advice with frozen veg)
2 votes

My only problem with frozen chopped onions tends to be that they're not chopped very fine. Other than that, in any cooked application, most people will not be able to tell the difference between the ...

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What can I do with Hazelnuts and Walnuts?
2 votes

As already suggested, the best thing to do is to freeze the nuts until you find a use for them. That said, my absolute favorite use for hazelnuts is the following family recipe. Selmeczy Hazelnut-...

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Can I use a stoneware 9x13 pan instead of a metal 9x13 pan for Caramel Rolls?
2 votes

Grease the pans well and/or line with parchment, and start checking them sooner than you would the metal pans. They may actually take longer than metal, but you can always just choose to leave them in ...

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"Post Brine" for Lacto-Fermented Cucumbers (Dill Pickles)
Accepted answer
1 votes

Yes, you can use the brine you pickled them in. Covered plastic leftover containers are actually very good for storing pickles - you don't have to struggle to stuff them in jars. You can throw away ...

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Why would a cookie recipe start producing puffier, slightly oily cookies over the past few years?
1 votes

This has been mentioned already, but it's kind of hidden in among a bunch of other advice: I'm almost certain your problems are due to changes in the formulation of Crisco. Puffier than they used to ...

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When slow cooking a whole chicken for curry, should I put the vegetables in at the same time or wait?
1 votes

If you're making, for example, chicken soup, you add the "flavoring vegetables" (onions and celery, in my experience) right at the outset, with the understanding that you'll fish them out and discard ...

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How can I thicken whipping cream?
1 votes

In the US, you can sometimes find something called manufacturing cream, which is over 40% fat. Still not quite UK double cream, but much closer than standard whipping cream. You'll probably need to ...

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Why does my fry-bread turn out so oily?
1 votes

When making lángos, which is pretty much identical to fry-bread in every respect except the name, there are two keys to preventing an oil-logged outcome: First, make sure your oil is hot enough, but ...

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Can I substitute store-bought puff pastry dough for phyllo in pumpkin pastry?
1 votes

I have successfully made strudel using puff pastry, so I see no reason you couldn't make the same substitution for your recipe. Suggested changes: Roll out the puff pastry sheets at least a little ...

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