Orbling
  • Member for 11 years
  • Last seen more than a month ago
  • London, United Kingdom
16 answers
21 votes
27k views
What is chickpea flour used for?
Accepted answer
31 votes

Chickpea flour (gram flour, besan) is very useful in Indian cookery. The most common use in the West is probably for making bhajis and pakora. The most popular of which are Onion Bhajis, very ...

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5 answers
11 votes
160k views
Substitute for marjoram
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16 votes

Marjoram is a type of Oregano, or rather it is from the Origanum family (origanum majorana, oregano is origanum vulgare). So oregano makes the closest substitute I find, though it is stronger, so use ...

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4 answers
16 votes
4k views
How do Thai People Make Peanut Sauce?
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16 votes

Peanut butter is just ground roasted peanuts essentially. The american style peanut butter tends to be sweetened, as well as having extra oil and salt. But they are only slight flavour/texture ...

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9 answers
8 votes
9k views
How would you use a lot of lemons?
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14 votes

Well there are a myriad of nice lemon recipes of course. A decent lemon drizzle cake usually goes down well. However, if you really have a glut, consider making a batch or two of lemon curd, or even ...

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8 answers
9 votes
12k views
What is a good vegetarian source of umami flavour?
13 votes

The suggestions to use MSG, Marmite (any strong yeast extract) and Parmesan are all very good. I tend to add MSG if food is just for me, as many people complain about it as an additive despite it's ...

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4 answers
10 votes
30k views
Why buy ground cinnamon instead of cinnamon sticks?
11 votes

Different applications, sticks are mainly used when you wish to infuse a cinnamon flavour in a dish, where the spices are removed at the end, a biryani is a good example. Ground cinnamon is used when ...

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7 answers
19 votes
59k views
How should I prepare dried chickpeas?
11 votes

Chick peas (garbanzo beans) are amongst the slowest of pulses to soak and cook I find. It depends what is happening to them afterwards and how old they are as to the required process. If you need ...

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2 answers
9 votes
21k views
Why use chopped tomatoes and tomato paste/puree?
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11 votes

Tomato puree is concentrated tomato. So where it is called for in conjunction with other tomato products, be they fresh or tinned, it is an attempt to increase the tomato flavour/presence in the dish ...

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7 answers
14 votes
69k views
How to make "honeycomb" less sticky?
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10 votes

Remember your stages of sugar boiling and how they come out, if it's too sticky or soft it is probably down to too low a final temperature (wrong texture) or more likely too much golden syrup. Be ...

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4 answers
9 votes
42k views
Can I substitute Fenugreek seeds for leaves?
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10 votes

Fenugreek seeds are intensely aromatic and go quite nicely in curries, and any dish where such a flavour is required. In the middle-east they use it quite a lot, often as a condiment. Highly used in ...

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2 answers
12 votes
30k views
Accidentally baked flatbread with oxygen absorber -- is flatbread safe to eat?
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8 votes

Given that you have identified the oxygen scavenger as a ZPT-type AGELESS device, I believe the active ingredient is mainly iron oxide, rust, which isn't inherently harmful. However I do not know ...

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2 answers
5 votes
50k views
How much dry ground ginger do I substitute for fresh grated ginger?
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8 votes

Fresh ginger and dried ginger are very different, the flavour, texture and properties are not overly similar that they can not readily be substituted for each other. Having said that, in the ...

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4 answers
4 votes
701 views
Soy Protein Type
Accepted answer
7 votes

This sounds like seitan to me, or mock duck, mock chicken, braised gluten, or one of the various other names for it. It is made from wheat gluten and has a texture, as you state, between tofu and a ...

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4 answers
17 votes
54k views
How can I keep a cheesecake from cracking?
7 votes

Similarly to what was said by @mrwienerdog, temperature and cooling are the key providing your mix is robust. Whenever I bake a cheesecake I tend to do the following: start with a short period, 10 ...

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10 answers
31 votes
134k views
How warm must dough be in order to rise?
7 votes

I believe that the usual quote for rising temperature is between 24-29C (75-85F), though a little warmer than that I tend to use. It's important that there are no draughts on the area, or you can ...

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3 answers
11 votes
8k views
How to achieve great baguette crusts
7 votes

To add to what the others have said about adding steam in to the baking process, which is very important with baguettes. Baguettes benefit from a decent tray to cook them on, specially made trays are ...

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3 answers
7 votes
29k views
How to replace chicken with tofu in a curry
7 votes

To carry on from what Bob said. The choice of tofu is all important, there are so many different kinds and some would be repulsive in a curry, any silken tofu form for instance. Extra-firm is ...

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5 answers
4 votes
42k views
Substitute for lemon grass in curry dish
6 votes

Well I would suggest if you really can not get it, then leave it out altogether. It provides accents of flavour rather than a primary usually in most curry recipes, so it can be omitted. If you want ...

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2 answers
25 votes
21k views
Does Boiling Water, Instead of Warm Water, Hurt the Flavor of Tea/Hot Chocolate
6 votes

Tea particularly requires water to be at a certain temperature, which varies by type, black tea needs to be at or very close to boiling point, as do most herbal infusions. Green tea should be a touch ...

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2 answers
5 votes
4k views
Hard Candy Hardens Too Quickly
Accepted answer
6 votes

Generally you have to work with it when it is still exceptionally hot. Hence the use of taffy-pullers and such devices. Silicon/heat-resistant gloves possibly, if you wish to work by hand, ...

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5 answers
11 votes
17k views
If a recipe calls for canned beans and I want to use dried beans, what do I need to do to the dried beans first?
6 votes

As "Mrs Garden" states, the canned beans are soaked and fully cooked in advance. Different beans (legumes) require different amounts of soaking and cooking, so you need to be specific as to the type ...

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4 answers
6 votes
11k views
Why do some instructions tell you how long to preheat an oven for?
5 votes

Many ovens, particularly older ovens, do not beep. Indeed it is not uncommon that they have no temperature indication at all, particularly on gas ovens. So the preheat timing for an oven is usually ...

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4 answers
3 votes
2k views
Fruit salad with tomatoes
5 votes

I think it is worth remembering that there are a huge variety of tomatoes grown in the world and some of them are really very sweet and might be able to pass in certain fruit salad blends. But ...

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10 answers
16 votes
11k views
Baking bread ... without crust?
5 votes

I'm no expert on this, but from what I understand crust thickness is predominantly effected by the early stages of cooking. If there is a lot of steam in the oven initially it gelatinises the ...

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6 answers
10 votes
130k views
How long do raw chestnuts keep?
4 votes

I find they tend to dry going stale rather than rot, quite quickly too. They will get harder and lighter, and the shells more brittle and apparent gaps between shell and nut, allowing a depression to ...

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6 answers
12 votes
34k views
Why rinse basmati rice?
Accepted answer
4 votes

Basmati rice is supposed to flow freely though, if it clumps, you are using it against the norm and should probably stick with a stickier rice. Usually Basmati is used Pilau style, or in a Biryiani, ...

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2 answers
2 votes
1k views
Does anyone know the name of this Mexican Breakfast / Brunch dish?
4 votes

Migas possibly? Scrambled egg fried with strips of tortilla, chopped vegetables, sometimes chopped meats. Sometimes served with refried beans, that sort of thing. It is of Spanish origin originally,...

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4 answers
10 votes
128k views
How do I colour ready-to-roll icing
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4 votes

Although Aaronut is entirely right in stating that you would be better off using alternate colourings that do not damage the texture of your icing, you can use normal food colourings, I do quite often....

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10 answers
8 votes
2k views
What can I do with leftover wine?
4 votes

Well if it is white wine, then a risotto is probably a good choice, always benefits from a good glass or two of white to get started. For red, I find it makes a wonderful base, as a reduction, of any ...

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5 answers
3 votes
27k views
Is all sausage considered a "Processed Meat"?
4 votes

Generally such health fears will be to do with the amount of additives in "processed meat". The use of Mechanically Reclaimed Meat (MRM) is also rather frowned upon. At the height of the media ...

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