I have made chicken tikka masala recently and it turned out alright. I got the texture and look properly, but, however, the taste seems a bit off. I have used the chicken tikka masala, onions, cihlli powder, heavy cream, tomato puree and orange peppers, as per directions.
However the taste is not satisfying as I had in restaurants. Anyone can suggest anything to improve my taste? Any spices that I can add or something?
Thanks!
When I cook crumpets because the pan has to be so hot and the heat has to remain hot for the bubbles to form. How do I stop the bottom of the crumpets from burning?
Should Iodated salt be a avoided when salting meat?
I have heard people telling me that iodated salt makes meat taste funny when using it for meat purposes. Is this true or can regular table salt still be used to salt meat?
Also should the salt water mixture be heated / brought to a boil before submerging any meat in it or is a brisk mixing adequate?
Sometimes my flatware leaves grey streaks in butter. I've only seen this with knives in cold butter. They claim to be stainless steel which I would think wouldn't do this. If I recall they were the very best flatware Target had to offer ;) Is something leaching into my food?
I put uncooked beef in my crockpot with veggies. Cooked it for 7 hours. I went to bed thinking it would continue to cook thru the night and it turned itself off during the night. When I woke up it was luke warm. I don't own a thermometer so I couldn't check the temperature. Is it safe to eat if I reheat it?
I had a first try on a self-made recipe for a chocolate-hazelnut cream, in short Nutella.
Question Even though I used ingredients that wouldn't have gone bad singularly, the cream as a whole had an intolerable acid smell after 1 week from the preparation. What could have been the cause?
How the cream was prepared I prepared a chocolate-mousse only using 70% dark chocolate and water, then I blended it together with brown sugar, hazelnuts and olive oil. Immediately after preparation the cream was fine. Then I left it on a shelf, and when I came back after 1 week it had a strongly pungent acid smell, the taste was in line with the smell; the situation was bad enough to force me to throw everything away.
Thank you very much for your interest!
Most belly pork recipes recommend cooking the meat at a high temperature at the beginning. And then lowering it for a number of hours.
However, I have found that when I do that, the skin rarely forms decent crackling. Presumably because the skin is still a bit wet and it takes time for it to get hot enough to crackle.
I have only had success when I turn the heat up at the end of cooking.
Why do all these recipes recommend the opposite of what is working for me?
I like to try this recipe here.
http://panlasangpinoy.com/2014/01/11/crispy-oven-broiled-liempo/
Liempo means Pork Belly in our country. Anyway, my oven is a simple gas oven with no broiler option. It doesn't have a heat on top or slot at the bottom. I can't make the pig skin cripy with that oven and I don't have a broiler also.
Is it possible to use a blowtorch to make the crispy skin? Any alternatives?
The recipe calls for evaporated milk, but I only have sweetened condensed. Can I use it instead?
I want to offer a veggie and a meat strata at a brunch for a large group. They both require the same oven temperature. Can I bake them at the same time, and if so, what adjustments do I need to make? Thanks!
I read a couple of recipes and descriptions of what it needs to be done in order to produce alcoholic beverages such as vodka and rum, I was surprised to know that basically all the sources are using boiled potatoes and not just raw peeled potatoes meshed by a blender .
I think that the act of boiling is ruining the organoleptic properties of the potato and lowering the quality of the finished product, I don't understand why you are suppose to boil the potatoes .
So, in your opinion, what is the safest cookware to use? I have researched cast iron, ceramic, stainless steal. And i know for sure to never use teflon again.
I want to heat up rice at work so I can have a hot lunch with rice and chicken
'Tis the season for above but what a mess! The source of the leak: where the handle met the barrel of the grinder. Is there a gasket? Any other ideas?
By two minutes, I mean two minutes of preparation. I don't mean it has to be done in two minutes.
I do NOT want 5-minute meals, 10-minute meals, or anything else.
But putting it to two minutes, this should exclude anything that takes more than 3 steps, and anything that requires more than a couple ingredients.
Currently my two minute meals are:
But these are unhealthy. So I want some healthy ideas.
I have these kitchen tools:
The meals can contain the following ingredients:
Cannot contain the following:
Unacceptable sources:
The reason is because, I am extremely busy. I DO NOT want to learn how to cook. I don't have the MENTAL energy to learn how to cook. I am mentally drained. I work two full-time jobs. I just wants some FAST and HEALTHY foods. And EASY and by easy I mean, REALLY FLIPPING EASY.
Basically, I want to use almost zero brainpower to make these meals. So I can relax and just eat.
I got a following device, apparently not too common one. :) Marketed here as air grill, but also named electrical convection oven.
It took me a bit of trial and error to learn to cook meat in it (it dries out / overcooks at times meant for normal oven). Once I got that nailed I decided to try baking and results had been total meh. And instruction is of very meh quality and self-contradicting.
Very simple apple pie, popular around here. 4 eggs, glass of sugar, glass of flour, sliced apple. Mix with mixer, pour on apple slices in metal form.
30 min at 170C, following "pie with a crust" estimate from instruction.
Was firm on top, but completely liquid inside. Tried to keep more time at 170C, wasn't really doing it, cranked up to 210C and after like hour total of torturing got it more or less baked inside and burnt on top. Obviously with meh result.
Cover with foil, 15 min at 210C, then 25 min at 180C, following "if you have trouble baking liquid dough through" in instructions.
Seemed a little more even inside, but still very raw, including on top. Kept for another 20 min at 180C for top to firm up and inside more or less baked. Also very meh.
Any recommendations on time/temperature I should try?
Or should I just give up on baking in it? Marketing here tends to greatly overestimate what device is good for (on paper everything sold is miracle device, replacing rest of the kitchen).
I purchased a package of boneless, skinless chicken breasts. We traveled straight home from the store (about 15 minutes). It was about 5:00 pm. Heat was on in the van but chicken was in the very back behind the seat (no direct heat). We got home and left the chicken in the van. Temperatures around 50 outside. My husband used the van that night to make a round trip to town (about 40 minutes) with heat on prior to temperatures dropping to 30's. Temperatures went down into the 30's at night. Next morning, temperatures went up to about 45. My daughter drove to town with heat on. Was driving about 40 minutes. When she got home, I was looking for chicken in freezer but couldn't find it. We checked the van and found it upright in the back of the van, in a plastic bag. It was cold to the touch and did not have any discoloration. Is it safe to use it?
someone turned off stove I was cooking turkey carcass,it's still warm to touch.Can I safely continue cooking it? There was just meat in pot.
My soppressatta recipe calls for 2.50 lbs. of table salt for every 100 lbs. of meat. How much curing salt would I use in place of table salt?
I need to cut various types of bone for its marrow (ie, leg of lamb, or pork bone). I'm wondering what type of tool would accomplish this safely. I've considered bolt cutters, saws, large cleavers, but I'm still not sure. The bone will be stripped of meat, and will mostly be round leg bones about an inch in diameter, and half a centimeter of thickness of bone at most. For example, in this photo : http://perfecthealthdiet.com/wp/wp-content/uploads/2011/10/bb-3.jpg
I've conducted a research on how can I purify the water to make it drinkable and the results are many, but most of them says that drinking a freeze water can cause cancer to us.
I am using a freezer safe container and I put it in a freezer, let that for one day then when it is freezing I will let it thaw for maybe 6 hours, then I will put it in a water container so I can drink it in the future. Is this safe to drink? Does it kill the germs?
One of the answer in a forum is this
Cold and freezing will not kill microbes and parasites
Please enlighten me. :) I am doing it for almost a month and so far nothing bad happens to me.
I live in Italy and I love ramen, but I can't seem to identify the characteristics that make for a good Japanese hot noodle serving bowl. What's a good capacity? Is there a well-known substitute that I'm unaware of?
Why are there lumps of butter in my cake mixture when I have used a whisk and rubbed in well?
