Douglas Held
  • Member for 6 years, 4 months
  • Last seen more than 1 year ago
  • London
How long can chocolate be held at temper?
3 votes

I am not an expert in tempering, but I think the long standing time at 33˚C can contribute to V crystals reforming as VI (after all, they do this at room temperature over time). If this happened then ...

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What is the best way to reheat meat with fried rice?
2 votes

Use a wide skillet with a small amount of water in it. Heat the water to boil, then distribute the fried rice. Cover and reduce heat to low. Wait five minutes. Stir or fluff the rice. Add the chicken (...

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Making pizza toppings stay intact without using cheese
2 votes

You could make a "stuffed" type of pizza, a thick crust with sauce and toppings, and another layer of crust on the top. Or, you could make a Sicilian style pizza, with very thick doughey crust. Then, ...

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American pancakes: Why not substitute some wheat flour for starch?
2 votes

I think using cake flour or another type of low gluten flour would have the same effect. But, the gluten (together with the eggs) do help the pancake to hold its shape (shear strength or tensile ...

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Cast Iron Bread Tin is Leaving Black Spots on Bread?
2 votes

I think this is just iron reacting with the bread. In cast iron, I think your choices are to either: line the pan with baking paper (then it's hardly bread anymore ): heat up the pan to oven ...

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Original baking time based on ingredients already being warm to hot
2 votes

I think there is only one possible answer, if we don't know your recipe, volume, oven characteristics and cookery. Stick a probe thermometer in the middle of the casserole and heat it at the normal ...

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How deep do you need to insert the probe in a piece of meat to guarantee accuracy?
1 votes

I think @Joe is right that a thermometer is not going to work well for pork ribs - But this is not because the bones will interfere with the thermometer. Rather, it is because ribs really need ...

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Do I leave the meat thermometer in the meat the entire cooking time?
1 votes

I think the common advice about not touching a bone is incorrect - and as a consequence of that advice, inaccurate ideal temperatures have been published. I think the part of the meat internally ...

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Cooking onions without carmelization
1 votes

Ironically, true caramelization will convert the sugar into something that is no longer sugar. As for the low carb diet: there are many "more" carbs in a starch than in a sugar. This is because of ...

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How long and at what temperature and with what oil should doughnuts be fried?
1 votes

I would recommend 145˚C for your oil temperature, and to cook the doughnuts until the color is appropriate. It may only take 30-100 seconds per side. Good luck with the next batch!

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Is there any difference in nutritional value between a wild caught fish and farmed fish?
1 votes

If they are of the same species and size, I wouldn't think so.

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Bircher muesli: how to make oats soak liquid
1 votes

I've never made this, but have seen it on display in Switzerland breakfast buffets. I would think you may get a more absorbent oat flake if you were to try the par-cooked variety (quick oats).

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Ramen Broth Varieties
1 votes

I'm not aware of any vegetarian Chinese soup stock. Typical ramen stock is "Superior stock" I think. See this link for a reference recipe: https://www.homemade-chinese-soups.com/soups-stocks.html My ...

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What is the coating of this spring roll called, and how is it made?
1 votes

In London from a Vietnamese restaurant, I have received this variant of the spring roll. It is called Chả Giò Rế Chiên Giòn (the "nest" variant of Chả Giò spring roll) Beautiful Google images here :)...

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citric acid usage for packaged hummus
1 votes

My advice if you want long shelf life hummus, would be to make a dehydrated product which comes to life when a little water is stirred in. I wouldn't add any other preservatives unless your food ...

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How can I fix my caramel sauce?
1 votes

I don't think you can fix it because you would have to liquify the sugar to correct it. And the butter/milk would burn at those temperatures. The only caramel sauce recipe I know is: Boil sugar with ...

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"elven slices" - What is the real name (if any)?
1 votes

I think this has got to be a completely made up recipe.

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What is a reasonable temperature for slow cooked beef spareribs?
1 votes

I wasn't intending to answer my own question, but there were no replies and so I went ahead with 24 hours at oven set to 80˚C (internal temperature is 74˚C which is lower than what I was expecting. ...

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Slow cooked steak
1 votes

I regularly cook beef the way you describe. I commonly make thick ribeye steaks, about 2-3cm, and put them, salted, directly on an aluminium baking sheet in the oven set to 55˚C. Then I leave them for ...

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How to tell if baked drumsticks are done?
0 votes

Assuming you do not have a meat thermometer, I would recommend to cook the drumsticks until you see the tendons shrink and pull away from the ankle. When the skin has broken from the ankle, exposing a ...

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What is this utensil?
0 votes

It looks like a spatula that could double as a spaghetti fork. I don't see the particular utility of this design, but I can imagine stir-frying and removing something like pad-thai with this utensil. ...

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How to make meatball style food that keeps its shape
0 votes

Kneading salt into the meat should denature some proteins to make it more sticky. This can result in a heavy product, as you have alluded to. (I will add a link, a laboratory exercise from a ...

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Whole Chicken - why won't the breast cook even though thighs are done?
0 votes

My best guess is that your chicken has brine injected into the breast. This extra moisture will keep that part of the bird at a lower temperature.

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Cracking open a pistachio
0 votes

Well the best general answer is the one about opening with a pistachio shell half - with average strength and dexterity, that works really well. But that doesn't address your question - what is ...

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Graham Cracker Sheets
0 votes

A rough equivalent for graham cracker sheets might be a sheet of gingerbread. Graham is very similar to gingerbread; generally less sweet, less spiced and with some more rough grind of wheat (the "...

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When to cook week old moose meat?
Accepted answer
-1 votes

Do you know what part of the animal is included in your cuts? If you intend to cook it all as stew meat, then I would advise to cut it now and freeze (wherever you can find space). If you coat the ...

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What can I substitute for lady cream peas without noticeable flavor change?
-1 votes

I am sure you could use any type of white beans.

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