Chef_Code
  • Member for 6 years, 10 months
  • Last seen more than 1 year ago
What is a device used to slice tomatoes with in one motion called?
Accepted answer
10 votes

Yes, believe it or not... it's called a Tomato Slicer, but they are also sometimes referred to as a Tomato Saber. Which is a product name originally from the commercial company Price Castle. ...

View answer
What can I do with some whipped cream and egg yolk mix?
5 votes

I would use the base as a bread pudding base. If you have some stale bread, or even bread that will eventually become stale (it really depends on preference), and some raisins or any dehydrated fruit,...

View answer
Roasting marshmallows on indoors
2 votes

Not recommended, sterno as it is known in the catering business is proven to be poisonous if consumed. Although the less fortunate have been known to drink the stuff to get drunk (another practice ...

View answer
Is polyamide food safe?
2 votes

Here is a link to the U.S. Food and Drug Administrations website regarding POLYMERS. They have done a lot of testing according to the documentation provided on this page, but you will need to match ...

View answer
How is one meant to treat fenugreek seeds?
2 votes

I've read some articles about making risotto using Fenugreek seeds in place of Arborio rice. Same rules I believe apply, just treat the fenugreek like you might arborio. This is one aspect how how ...

View answer
Chemically, what happens when you temper an egg?
2 votes

Found part of the answer here is a link www.exploratorium.edu this website explains how the amino acids in the proteins change in different applications that are applied to eggs. It does not provide ...

View answer
Collecting & using cooking profiles on foods like coffee roasters do
1 votes

I found this question particularly challenging to provide a complete and concrete answer to your question. Although through strenuous research I was finally able to locate a text book that describes ...

View answer
Can cheap vodka be used for cooking (with good results)?
1 votes

You can also use a charcoal/carbon filter and remove some of the harsh impurities in the cheap neutral spirits such as your vodka. Here is a link if you would like to read more. Here a second ...

View answer
What should I substitute for dried anchovies and kelp in a stock
1 votes

Some substitutions I would suggest to get that similar umami taste that both these products provide and are similar would be: Bonito flakes also know as Katsuobushi Dashi Nori Shiitake Mushrooms (...

View answer
What's this discoloration in my saucepan?
1 votes

If Your Sauce Pan is Stainless Steel All grades of stainless steels are iron-based alloys with significant percentages of chromium. Typically, stainless steels contain less than 30% chromium and more ...

View answer
Jam "separates" in processing
1 votes

I would try rotating the jars, place them top up for 3-6 hours the turn them up-side-down for an additional 3-6 hours and repeat this process until the product settles. This I believe would work ...

View answer
Can I use diluted lemon juice in place of rice wine vinegar
1 votes

You are going to get similar results but not the same flavor. I don't think you need to dilute the lemon juice although I would research the pH level of both, because this is the reason the recipe ...

View answer
What cuts are "stir fry beef" and "stewing beef"?
0 votes

I believe them to have interchangeable meaning, the small difference would be the size of the meat. You are going to see more consistency in size with stewing meat and the size is typically going to ...

View answer
How to cook the food such that no acrylamide is formed?
0 votes

First off here is my source www.cancer.org Acrylamide does not appear to be in raw foods themselves. It is formed when certain starchy foods are cooked at temperatures above about 250° F. Cooking ...

View answer
Does anyone know how to make a Sous Vide style cooking vessel?
0 votes

I found this video searching the web for sous vide videos. I found this video that reminded me of a question I posted on cooking.stackexchange on how to make a Sous Vide style cooking vessel. This ...

View answer
Baking focaccia
0 votes

According to Foodbook a page I follow on Facebook this is what the web author says. Did you know salt in your Focaccia recipe (or any yeast based dough recipe), is not just there for flavor. Salt's ...

View answer
How do I avoid botulism formation when vacuum sealing and freezing raw chopped vegetables?
-1 votes

Food preservatives such as nitrite, sorbic acid, phenolic antioxidants, polyphosphates, and ascorbates are all proven additives to help reduce the risk. phenolic antioxidants in particular come from ...

View answer
What is the difference between genoise sponge and victoria sponge?
-1 votes

By aerating almost any application of baking that calls for such method, the end product is almost always going to be more delicate if done properly. Here are a couple of tips I learned in Culinary ...

View answer
Ingredients vs. Temperature Control in Chocolate Fudge
-2 votes

Heating and cooling is one of the trickiest subjects to baking right after tempering eggs and plain old understanding the product you are working with. One thing to remember with chocolate is that it ...

View answer
Yolks flat and breaking
-4 votes

The information below came from eggfarmers.org.nz WARNING, This link is a PDF file. (nz stands for New Zealand, but there is some good insight available on this .pdf). Yolk quality: Yolk ...

View answer