dbmag9
  • Member for 6 years, 7 months
  • Last seen this week
  • London, UK
Beating egg white and whipping cream
Accepted answer
39 votes

I assume by 'rise' you mean 'can be beaten into a foam' (rather than increasing in volume like leavening bread or a cake in an oven). Egg white and whipped cream both trap air bubbles when whipped, ...

View answer
Why add vodka to batter for frying fish?
Accepted answer
37 votes

According to this article about Blumenthal's method, which also explains the other ingredient/method choices: https://www.nytimes.com/2007/03/07/dining/07curious.html The key to the Fat Duck batter ...

View answer
Does authentic Italian tiramisu contain large amounts of espresso?
34 votes

A typical tiramisu will serve a good number of people, so each serving is unlikely to have more than about a shot's worth of espresso. There's a limit to what the savoiardi will absorb so you'd ...

View answer
Accidentally left the oven on overnight, do I need to do anything?
Accepted answer
28 votes

No, ovens are designed to function for long periods if necessary, for example in overnight cooking. You might have some burned-on dirt that is harder to clean than usual. I've done this before and ...

View answer
Are all stainless pans necessarily non stick?
Accepted answer
28 votes

A non-stick coating is a specific chemical applied to the surface which makes it very hard for food to stick. When people refer to a 'stainless steel pan', that does not imply that it has a non-stick ...

View answer
What does it mean that a pan is "anti jamming"?
Accepted answer
28 votes

These pans (sometimes called chafing dishes) are designed to fit into a frame above water and a heat source to keep food hot. They are advertising that their pans won't get stuck (jam) in the frame. ...

View answer
How does adding vanilla extract help make a milkshake if the ice cream is already vanilla?
Accepted answer
26 votes

Fundamentally the answer is just 'it is added for flavour; you can skip it if you want'. A few suggestions as to why it might be a good decision to add it: Vanilla flavour can be stronger or weaker, ...

View answer
Does 'Non-cold/warm ice-cream' exist?
25 votes

Much of the distinctive experience of ice cream comes from its temperature, so be prepared for disappointment. However, a set custard like in a crème brûlée or panna cotta is creamy and holds its ...

View answer
How to increase white wine shelf life specifically bought for cooking?
Accepted answer
24 votes

Freeze it in cubes and use it as required. Wine should be low-alcohol enough to freeze in a regular freezer, although you might find you get 'slushier' parts – if you do, these will have a higher ...

View answer
Technique for filling vacuum seal bags without getting any food on the rim
24 votes

It's hard to answer without seeing what your bags look like or how rigid the material is, but often it's useful to fold the top of the bag outwards over itself. Putting the bag in a suitable container ...

View answer
What can substitute for the non kosher ingredients in bolognese sauce?
20 votes

None of those is a necessary element in bolognese; find a recipe that doesn't use them (use beef mince, or quorn).

View answer
What type of onion is a "British Onion"?
Accepted answer
18 votes

"British Onion" on the packaging isn't describing a type of onion, but advertising that the onions were grown in Britain (which is a common strategy to make produce more appealing in British ...

View answer
Why do globally known fast food (KFC, McDonalds, etc) mostly sell chicken?
12 votes

Your premise is false: while KFC mostly sells chicken (because they are a chicken restaurant), other fast food providers, including McDonalds, do not predominantly sell chicken (see this article ...

View answer
How do I remove bloomy rind without wasting too much cheese?
11 votes

When the cheese is very cold (even frozen), use a sharp knife and it will be easier to cut the rind off more precisely, to waste less cheese. (I assume you're aware that the rind is edible and indeed ...

View answer
What is the best practice storage method for flour to avoid bugs?
10 votes

If there are no bugs in the flour you buy, then storing it in an airtight container will prevent bugs from getting in. This could be your fridge but could equally well be a large tupperware or similar ...

View answer
What should I do if I forgot to dry fries before baking?
10 votes

Bake them anyway and accept that they might not be quite as good as they would otherwise be. A little extra moisture won't be fatal, and there's nothing you can easily do now. You could try patting ...

View answer
I’m doubling lemon juice in a no-bake pie recipe to make it extra sour. What can I add to make it less goopy?
9 votes

A few suggestions: Add lemon zest as well as the juice; this is often a better way to convey lemon flavour. I would mix it with the sugar a little while before using it to help extract the essential ...

View answer
Using manual egg beater to cream eggs and sugar
9 votes

You have a whisk; the object in your picture is a whisk and you can use it to cream ingredients for your recipe. The gearing system makes it easier to get a high speed but you could even use a fork or ...

View answer
How acidic does a mixture have to be for milk to curdle?
9 votes

This article by Bean Scene magazine describes an experiment they carried out to determine just that: When we adjust the pH in smaller steps, we start to get a picture of the conditions that cause ...

View answer
Does Challah bread need to be braided?
8 votes

A challah recipe does not require braiding for its flavour or to bake properly – but it does usually require braiding in order to be called challah. Feel free to leave it out, but (if your audience ...

View answer
How to Adjust Biscotti Recipe When Using Salted Pistachios
Accepted answer
8 votes

The only thing you can do is not add any additional salt, although I think you might still end up with a result that's too salty. As a commenter mentioned, you could get an indication of the amount of ...

View answer
Sweet = Sugar, Salty = Salt, Sour =?
Accepted answer
7 votes

Sour flavours come from acids, like citric acid (in lemon juice, for example) or acetic acid (in vinegar). I don't think there's any one acid that qualifies as 'simplest'. Bitterness is much more ...

View answer
How to prevent oil splattering when placing steak in pan?
7 votes

Three recommendations: If you pat the meat with a paper towel, it will absorb some of the moisture without removing salt or other seasoning. You need very little oil (if any) in the pan to fry a ...

View answer
Cake flour weight
6 votes

As Juliana mentioned in a comment, the weight (mass) of a particular volume (in this case 1 cup) of something depends on its density. If you are measuring water, which has a very consistent density, ...

View answer
Can I substitute ketchup with tomato puree in marinades?
6 votes

Ketchup has a very different flavour profile to tomato puree. Ketchup contains tomatoes, but also (from memory and Greg Nickoloff's helpful comment) salt, sugar, vinegar, and flavours like celery, ...

View answer
Why does my girlfriend love onions, but hate garlic?
Accepted answer
6 votes

While onions, garlic and leeks are related, their flavours are not the same and a person may well like one but not another, or even like one cooked one way but not another (for example, fried but not ...

View answer
Why is my tomato sauce getting pink?
6 votes

Tomato sauce is not made by just pureeing tomatoes. This is not a recipe site, but searching online will find you many recipes for a simple tomato sauce suitable for putting on a pizza. They will ...

View answer
Steam pudding in square bowl
5 votes

You can use the square dish. If the opening is smaller than the base inside the bowl (unlikely) then you will not be able to get it out in one piece. In any case you should be extra careful when ...

View answer
using bread machine as toaster oven
5 votes

It is unlikely to do the job well. A toaster oven is designed to toast: to produce relatively high heat for short periods of time. A bread maker is designed to bake: to produce a lower temperature for ...

View answer
Does food steamer require ventilation
Accepted answer
5 votes

The amount of steam released is comparable to boiling a kettle for a few minutes. Without knowing what your room is like we can't provide a general recommendation, since the answer would depend on the ...

View answer