FoodTasted
  • Member for 11 years, 2 months
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What is the point of a salt mill?
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57 votes

Trying to get to the bottom of the issue, I decided to take a few pictures of a few different types of salt. The pictures shown below were taken by me and are all proportional (the camera was the same ...

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How much juice is in a lemon?
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33 votes

It can range on the size of the lemon and the time of year. A medium lemon will give 2-3 Tablespoons of juice, where a larger lemon can give 1/4 cup (4 Tablespoons). Just have to decide on much ...

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Which torch to buy for finishing sous vide meat? Butane or propane?
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26 votes

I use Propane all the time. There are several factors as to why: It is cheap, about 1/4 the price of butane. It’s more readily available. You can buy a propane torch at many different stores for ...

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How can I roast chicken bones (without meat)?
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17 votes

Roasting the bones will give you a darker brown stock than using the raw bones. To roast the bones, just stick them in an oven on high heat, around 450 for about 45 minutes, or until they are a nice ...

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How to convert a recipe calling for active dry yeast into rapid rise yeast?
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16 votes

First off, it's good to understand the difference between active dry yeast and rapid rise yeast. Active dry yeast is a larger granule of yeast in which the outer shell is composed of mostly dead ...

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Can I always use butter instead of margarine when baking?
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16 votes

Margarine has less fat than butter, but it doesn't give quite the same flavor as butter does. You also have to be careful what KIND of margarine you are using. Tub margarine has a higher water ...

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why roast marrow bones at 450F?
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11 votes

Bone marrow is made up of a large portion of fat. If you roast it low and slow, you render out a good portion of that fat and are left with a liquidy mess. Also the high heat will start to carmelize ...

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Replacement for alliums?
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10 votes

Here is a good list of choices for substitutions: http://foodallergies.about.com/od/cooking/p/cookingwoonions.htm. The thing I found interesting though, is what it says about Garlic and Onion ...

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My water is boiling too fast
10 votes

Turn the temperature down - Once the pot reaches boil, it takes a lot less energy to keep it boiling, turning the temperature down it will keep it from boiling quite so violently. Don't overfill your ...

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Is salt important to the texture of dough?
8 votes

Salt toughens gluten and makes the dough less sticky. So with that said, it would make it much easier to work in too much flour and make the pierogi dough more dense. Do a search on the following ...

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transfer pizza onto stone without sticking
8 votes

I have had this problem in the past myself. There are 4 main factors involved: Technique - You have to use a very fast and smooth movement. Sliding the edge of the pizza off the peel onto the stone,...

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Tempering chocolate without a thermometer
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6 votes

Your best bet is to start with a good quality tempered chocolate and melt it just to the point of melting, which is to say keep it 88° - 91°F (if you ever do end up getting a thermometer). Most ...

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Roasting a turkey in a roaster oven
5 votes

Since the roaster oven is so much smaller and has a fairly tight fitting lid, you are left with an environment that more steams than roasts in a nice dry heat. Because of that, you will be left with ...

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I would like to hear any techniques involved in making Turducken for Thanksgiving
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5 votes

A Turducken is not for the faint of heart. It takes a lot of work, but is a very impressive presentation. Everything starts raw, the duck and the chicken are boned completely (which you can ask your ...

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Do leeks need to be softened?
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5 votes

When cooking in a slow cooker, you do not have to precook the leeks. I made a potato leek soup not too long ago that called for throwing everything in the pot and it came out great. The only thing I ...

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How can I make my icecream soft as it is too hard to carve straight from the fridge?
5 votes

One option I recently and inadvertently tested, was adding more fat. The recipe I normally use calls for 2% milk, but I purchased whole milk instead. The slightly higher fat content made the ice ...

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Is there a device that can be used to grate coconut and sweet potatoes electrically?
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4 votes

If it can grate a hard cheese, it can grate a coconut. I have a grating attachment on my kitchen aid that works great, but you can also use the grating disk on your food processor as justkt stated ...

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How do I work out how large a cake tin I have?
4 votes

You are looking at a 8.5" x 4.5" x 2.5" (or 7.25" x 4.5" x 3.5", high sided model) bread pan. If you are looking at using a different shape, it might affect the texture of the cake, but you'll have ...

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Help with ground beef seasoning: flavors are weak
3 votes

Garlic and Onion powder tend to help a lot. Also I use a nice pureed salsa in replace of most of my water, helps give it a little extra kick (in addition to the spices.

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Would these ingredients work for a Gift In a Jar?
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3 votes

All of those ingredients should be fine. The only thing you really have to worry about is shelf life, so make sure to buy fresh ingredients and check your expiration dates, especially on the baking ...

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Pumpkin Roll Technique
3 votes

I've seen 2 tricks to help. One is to pre-roll the roll while it is still hot, just out of the oven. You will sometimes get cracks when unrolling the roll, but they are less visable as the cracks ...

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How do you correctly soften butter for spreading?
3 votes

I agree with Bikeboy's answer, my mom uses a butter bell and loves it. I've come up with a way to soften butter though that seems to work out pretty well and is quick. I buy the short little stubby ...

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Using Fresh Masa with Tamales
2 votes

It's going to depend on the Masa itself. If it is just the fresh ground corn, then you still need to mix in your other ingredients, lard, stock, baking powder, etc, whatever recipe you decide to use. ...

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Techniques for mixing bread dough with stand mixer
2 votes

I've noticed using a stand mixer, I tend to put in a LOT more flour. The problem is my bread never seem to come out very well, dense, dry and it doesn't rise worth a damn. I've started putting in a ...

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Is my Citrus Sugar still good?
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2 votes

I've never made Citrus Sugar, but I certainly have made vanilla sugar. Crystaline sugar soaks up the moisture, so if bacteria or mold were to invade the pot, it would be dehydrated quickly and wouldn'...

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If I have much lower than normal humidity, how should I change the amount of flour that dough needs?
2 votes

I've discovered baking bread is much more a feel than measurements. As Doug stated, weighing makes a huge difference, but even then, the flour can have more or lest moisture depending on the ...

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How to identify turkey liver
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2 votes

Here is a great place to go to compare identified inards with what you have. http://www.eatmedaily.com/2009/11/offal-of-the-week-turkey-offal/ Personally, when making gravy, I just use the ...

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why is my bread too tough?
2 votes

I've tried making bread many many times and I'm FINALLY starting to get it down. The one thing I used to do wrong, was to add too much flour. I use a Kitchen Aid and that can really pack it in. It ...

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Is there a product available that is pre-gelatinized starch and what product name is it sold with?
2 votes

Instant Clear Jel is your answer! It's a modified corn starch that gelatinizes even in cold liquid. It is very similar to what they use in the instant pudding mixes at the store. They sell it on ...

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What makes vacuum fried food retain and concentrate the food's flavor?
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1 votes

Because you are frying at a lower temperature, the food is closer to it's natural state (no browning) and is less cooked. That coupled with the significant drop in moisture, you are concentrating the ...

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