Can a dough of only flour and water stay usable indefinitely (as in between a few days and a few weeks) when stored covered at room temperature?
I made a batch of dough last week and ended up with a good portion of it unused. Today, I finally managed to finish it off by turning it into flatbread. Having the dough on hand throughout the week was convenient, but is there anything that I should watch out for in terms of food safety or taste?
I've been testing out cake recipes, and I'm having a bit of difficulty creating a chocolate cake that doesn't taste like a brownie.
What I want is a light, moist chocolate cake (doesn't everyone?), but the cake currently has the same texture and taste as a cakey brownie. I've tried aerating it more by beating the egg whites before I add them and adding more rising agent (tried baking powder, baking soda, and a combination of the two), but that resulted in the cake rising too much and overflowing the tin.
I've also tried adding yogurt to make it more moist, but that only made it denser.
I'm using real chocolate in my cake because I want it to taste super dark chocolatey. I've read a lot of cake recipes and I don't see very many that use block chocolate, usually only cocoa powder. Is this the cause of my problem?
May I substitute heavy whipping cream instead of water to make flavored jello. I have used unflavored gellatin mix and added sugar to make a desert many times before. I would like to now use strawberry flavored jello or some other flavor of jello mix that has the sugar in it and the color to make a desert and use the directions and enhance it with fresh fruit afterwards.
Good day. I recently made a homemade double cream using 1.5 cups of whole milk and 150 grams of unsalted butter. I followed most recipes I saw online which started with melting the butter so that it becomes liquid and not letting it boil and mixing it with the milk. However, I had several problems as I placed the melted butter in cold milk which lead to the butter forming again which in turn made it difficult for me to mix with a hand mixer. What I did next was I placed the mixture in a saucepan and let it warm over low heat. When the butter turned liquid again and the milk starting to become warm, I took it off the pan and back to my mixing bowl then used a hand mixer for about two and a half minutes.
When the mixture looked mixed to me, I placed it in a container and placed it in the fridge to set. However, upon returning to it a couple of hours later, the double cream separated, the butter formed at the top part and the milk was at the bottom.
My question is, can I still turn this disaster of a double cream and make it usable for cooking/baking purposes? Or should I toss it to the bin and start on a new one? (and this time make sure that the milk is in room temp before mixing the two components)
Also, there are no tags for double and heavy cream?
My wok cooking has never turned out very well, which has been partially subpar equipment and partially lack of training and practice. I'm looking to get a wok to use with my induction cooktop, and need some guidance. I know it's better to be flat-bottomed for induction, but I don't understand the trade offs between tri-ply, cast iron, and carbon steel.
Basically, I'm trying to get the best results possible in the least time, but as a beginner in wok cooking, it's also important to me to minimize the probability of screwing it up.
Does anyone know of a champagne cocktail with vodka and Grand Marnier called a Wild Mustang. We used to get it is Whistler but the bar has closed and we can't find the recipe online anywhere.
Is it safe to cook and eat chicken breasts that have been thawed in the refrigerator for 4 days after they have been frozen in our deep freezer for a lengthy time? I believe that the thawed ground beef (same circumstances) would not be safe. What is your advice?
The package says cook from frozen, do not thaw first, but the lasagne is thawed (my daughter brought it up for us) and has been refrigerated for a couple of days. Is it safe to cook and eat?
For reasons of time, I like to cook more than one portion of a meal and then reheat a portion in the microwave whenever it's needed.
Aiming for maximum energy efficiency, I wonder if it's a good idea to cover the food with a big ceramic or glass bowl?
Just in case this is somehow relevant, here are my two main thoughts which led me to ask this question:
Covering might be good because the developing steam is concentrated in a small volume and gives off more of its heat to the food.
Covering might be bad because the bowl partly reflects the microwaves, and therefore a part of the energy never reaches the food.
After a nasty bout of food poisoning lasting nearly 5 days (rare I know) my trust levels and appetite for certain foods have dropped considerably however my inquisitiveness kicked in...
...from a data perspective (ignoring allergies) which foodstuffs are almost guaranteed or are actually guaranteed to never induce food poisoning in a human being?
My first thought ran to protein powders mixed with certified-safe tap water.
I assume that all raw meat runs the possibility and all take-away or restaurant meals are discounted as well. I know fruit and vegetables fertilised with human manure in certain countries which potentially rules out fresh fruit and veg.
Are there any foodstuffs guaranteed to be completely safe? Beef jerky perhaps due to the dehydrated nature?
I have seen a few examples of dehydrating scrambled eggs, and reconstituting them later. It got me wondering if there is a way to dehydrate raw eggs in a way that lets them still work for baking.
I think it would be a good way to make a "just add milk" pancake mix for camping, so we don't have to bring eggs along.
Is there a good method for dehydrating eggs in a standard home dehydrator, and will they be usable for baking?
I intend to make several kilograms of pickled onions. Last time I made them, I just dumped in basically what ever vinegar i had to hand. A combination of white malt, brown malt, unmalted, and rice vinegar; plus a tablespoon of cloves.
Turned out just fine (for the onions. Not great for pickled vegetables).
I thought (since my pickled vegitables didn't work), I would look up and see if I had forgotten the recipe. I see in all the recipes I've looked up that it calls for Malt vinegar, or Pickling vinegar.
I'ld really like to use the very plains of vinegars (ie cheapest), The kind that comes in 2L bottles and is marketted for cleaning mirrors (But is food grade).
as the title says, vanilla beans are quite expensive, and I can buy cheap vanillin ($0.3).
are they dangerous in high heat? I'm thinking of curry or onion soup.
I live with three long haired cats that shed in the winter, and my place gets dusty at times too. I have a fairly new cast iron skillet that I use once every one or two days. I dont have any shelves in the kitchen big enough to store it so I have to hang it.
There's always cat hair and stuff stuck to it because I store it on the open. So then I have to clean it which is making seasoning difficult.
How can I store this pan in a way that is both convenient and protects it from the environment? I have found covering it in foil to be somewhat effective but tedious and not perfect, and also wastes a lot of foil. Plastic is difficult because I have to let it cool, although if the oven is off I can let it cool in there. I cant really store it in the oven because i use the oven often. The design of my house makes it impossible to keep cat hair and dust out of the kitchen.
I also dont understand the physics and chemistry behind how the seasoning layers develop so I'm not sure what storage techniques are bad for the condition and "development" of the pan.
Is there a good way to store it that keeps it clean and in good condition?
I'm making a tonkotsu ramen dish, but I feel it could use a porky boost. The broth is done now but there's about six hours until serving time.
Would it be okay if I added more pork hocks now to add more flavour to the stock, despite it being completed now?
Is it safe to drink from a ceramic mug that has a hole in the glazing at the bottom and was made in China?
I'm terribly impatient but I love cooking on a charcoal grill. How can I get the charcoal ready faster? Currently I have a chimney starter, I use lump charcoal and light some kind of paper under the chimney. It takes about 25 minutes to get ready.
Would like to know if there's any alternative which could help save some pretty penny. I do not want to waste good butter just to practise my piping skills =)
I'm a young cooker in Malaysia . It didn't have any certificate in cooking . All I knew is learned from my chef. Now my head chef was leave in last month . So , now I'm taking over of his place . I'm trying to make chocolate fondue for desserts in Valentines Day . But what should i do to keep prevent the chocolate fondue burn if i opening the fire and solidfication or any ways to make in better ?
I want to be able to use Nerds and/or Pop rocks in cooking. However, unless the food is ultra dry, the food itself activates / dissolves it; I want it activated in the mouth.
a) Is there a way to do this that does not involve coating them with something that must be bitten through, i.e. so that it is saliva activated but not activated by the other liquids (water, milk, oil, egg …) in the food?
E.g. to use them in ice cream, it'd be preferable not to require biting.
b) What can I coat them with that will not activated them but will preserve them for bitten activation? They're extremely reactive. (Water, oil…)
One plausible suggestion I've gotten so far and not yet tried is vegetable wax. Anything else?
c) How can I make a pop rock type sensation myself?
I want to make soup, a random soup. suppose that I want to to give it a deep taste, like a caramelized onion taste.
because I only need the taste, I don't care about texture. can I get the equivalent of caramelized onion fast? like, 15 minute fast?
I read somewhere that I can brown onion fast if I fry it first without oil,salt or anything, destroying interior speed up the process of carammelizing and browning.
or is giving the soup a storebought caramel bar able to give equivalent deep taste? or caramelized carrots, garlics? I only need the caramelized taste, because the main flavour will be from spice and herbs. the question is this: what are the fast ways (under 16minutes) to give a soup a deep,caramelized taste?
When it comes to "putting the pie together" before baking,recipe handed down by my great aunt states to pour liquid in bottom of uncooked pie shell, THEN "spread" topping on top of pie. How in the world is this possible? You cannot physically "spread" batter on top of a liquid. Ive tried everything. End result still comes out a "swirled" effect, when its supposed to have a "cakey" top, and "moist" bottom. Im lost. Any takers? Ive folllowed the recipe to a "T", and 5 times now, same result. Yes, I would like to ask my great aunt but she passed away years ago.
I usually make my hamburgers at home by putting a little oil in a pan and then just placing the patty in it on medium heat for 10-15 minutes.
Inevitably, while the meat ends up about medium rare, there's a semi-burned layer along the bottom, where it's browned and crusty. I always have to pick this off and I'm finally sick of it.
What am I doing wrong?
My first question on here, so please go easy on me.
I have recently got a slow cooker and have been very pleased with the results, but that was using ready-made sachets of cooking mixes.
I am now trying to cook things properly from scratch but I think I'm missing something important.
This is the recipe I have used for chicken curry:-
I put everything in the slow cooker, give it a good stir, and then leave it to cook. It tastes nice, but the sauce is very watery.
I have used the same recipe in a pan and the sauce thickens after I simmer it for about 20 mins.
Do I need to change the recipe to use the slow cooker? Or am I doing something fundamentally wrong?
If I wanted to put parmisan ceese and garlic inside the sourdough bread, should I do it before or after first rising? Or will that prevent a proper rise if I put that in with dough, water, and starter right away?
Thanks.
There's a question with answers detailing the difference between pure cocoa powder and chocolate; it boils down to the 'raw' cocoa powder being a very ungrateful, bitter substance difficult to use without making the results taste terrible. It takes quite a bit of processing to be turned into chocolate; the difference is obvious.
Still, there are nice friendly and tasty 'instant' cocoa granulates that make quite delicious drinks very easily, "Just add hot milk".
And then there's instant drinking chocolate, "Just add hot milk".
What's the difference between the two? Is it just naming/branding technicality or are they two different drinks?
So I know from a previous question that you are ok putting glass, glazed ceramics, silicone and stainless steel in the dishwasher, and that you should avoid putting non-stick coated, aluminium, copper, cast-iron, tin, wood, unglazed ceramics, etc in the dishwasher.
However, I'm in the market for a new set of pots and pans, and would like to know what I should be aiming for. At the moment, I have a skillet set:
During previous bouts of laziness, I've put them in the dishwasher and thus ruined the non-stick coating on most of them (the cast iron skillet is babied and never goes into the dishwasher). I also have a 14 quart pot, which is showing its age, and an 8 quart pot which had its bottom corroded to the point where a hole appeared (thus, leaky pot).
As an avid (and lazy when it comes to washing dishes) home cook, what should I be looking for in a set of pots and pans? At a minimum, what should I have in terms of sizes and types. I'd prefer to purchase them separately rather than buying a set (budget is not a limiting factor). Additionally, I'd love for them to be dishwasher safe, but I can add a few more 'hand wash only' items like my cast iron skillet.
I assume most recipes call for creamy. Should I use more crunchy? Should there be a cooking adjustment for time or temp?
I've seen and read online, and experienced firsthand, that refrigerating a tomato is an awful idea. Not only does it lose freshness, it does little to prevent wilting and leads to flavorless tomato.
But, eventually a tomato needs to be cut if it's going to be used in slices (for say, a sandwich), and I hate to throw it out when there's still a full half of the fruit left.
How can I preserve the tomato after it has been cut, without putting it in a refrigerator and spoiling the freshness?
I have a wonderful bread maker that makes a 2-lb. loaf of bread. I use bread bags to store it. It always gets moldy by day 3. I use honey in my recipe instead of sugar, which I'm told is a preservative, but it doesn't work. I've tried ascorbic acid and a couple other things I don't remember now. I've also tried storing in a paper bag, which just dried it out. The best thing I've found is to slice it and put it in the fridge. It's to cold in the freezer. I take out whatever amount I need and put the rest back. But I don't like it cold. I'd much rather be able to use it at room temp.! Any ideas, suggestions? I'm beginning to think it may just be one of the pitfalls of making homemade bread.
I'm new to this cooking thing and I would like to stock my cabinet with the general spices and different season's that someone might use everyday in cooking....can you help with a list of most commonly used spices?
I have some beets with mold on the stems and top which is hardly visible but has a noticeable smell.
If I cook them for 60 minutes and then peel them, will the beets then be edible?
I went to England a few years ago for a couple months. I took pictures of a fast-food dish, "chips and cheese" that is uncommon where I live. More than that, the taste of the cheese intrigued me. The pictures were took in Stafford in case regional culture matters for the answer.
I've tried to replicate the taste once in a while, but I don't know what cheese is being used. Internet research points towards cheddar as the most likely match, however every time I gave it a try the taste did not seem to be it. Therefore I've tried to sprinkle various other types of cheese to no avail.
Based on the cultural details above and the provided picture, what would be the type of cheese?
If it is cheddar, is there a "specific type" of cheddar I would have to look for that would taste similarly when used in cooked dishes?
I'm making a fruit-laden very dense fruitcake. The original recipe is for 2 standard loaf pans but I'm using 4 small loaf pans (all I know is external dimensions are 6.875 x 3.625 x 2.125)
Recipe says 3 to 3 1/2 hours (check for toothpick comes out clean after 3 hours) @ 275 degrees.
I assume a smaller cake will cook in less time but other than checking all the time with a toothpick, I have no idea how long they will take.
Any suggestions greatly appreciated.
I am trying to make root beer using natural ingredients, but sarsaparilla and sassafras root are difficult to get in my area.
I found root beer recipes that used licorice root as an ingredient, and I was able to order some online. However, right from opening the package, it did not smell in any way like licorice or anything remotely evocative of root beer. I tried to boil it as instructed in the recipe, but the aroma did not improve. It actually smells kind of earthy and, in my opinion, kind of gross.
The resulting drink was weak and largely flavourless. So I'm wondering, did I get possibly the wrong type of licorice root, or perhaps a bad batch? Or is licorice root a different thing than the kind of high intensity licorice one might get in a candy?
I did see this other question about making licorice extract, which leads me to believe that licorice root might be inappropriate for making root beer, but then I have to wonder why any online recipes might use it as a main ingredient for root beer.
Is licorice root suitable for making a root beer like drink? If so, are there any special processing or source considerations?
I roast the peanuts on a tawa and gas stove, after taking them out of their shells.
Have noticed that after roasting, peanuts taste great as compared to when they are raw.
Why is that so?
Often I cook frozen oven chips and frozen fish (in batter) in the oven at the same time. The cooking instructions for the chips usually say 20 minutes (or less); the fish usually more than this. They require the same temperature, usually 220C Why is it that (if I follow the instructions) the chips are always undercooked and the fish is always overcooked? It's the same with any manufacturer's product; the coking times always seem to be wrong. I have tried using different positions in the oven but always the same result.
I left cooked pork out overnight. Will this present a danger? Since this morning when we realized it was out still, we have been refrigerating it ever since. Also we wonder if when reheating the meat if we heat it very well will that help kill any existing bacteria?
I used to have a very simple egg scrambler, metal, a kind of flexible wire spiral with a handle. As you beat with it, the flexible spiral would somewhat amplify your hand motion. Cannot find another one anywhere.
So, how do I do it? It's delicious and adds a bit of class. Any suggestions as to what I should compose it out of?
I have Elderberry extract and want to make elderberry syrup. Does anyone know how go from extract to syrup?
Stupid me forgot to take out two, unpeeled hard boiled eggs still in the water before leaving on a 4-week long vacation.
If I just leave them be, will they stink up my apartment with that terrible rotten egg smell they use in fart packs?
Condo management is going to be entering my (rented) unit to test the fire alarm in about a week - would it have stunk up my apartment then?
The only person with the keys is the landlord (who lives far away) and the management. It'd be embarrassing to ask either to dispose of my eggs.
a little background: I'm going to build chicken congee business.
in my country, generally, it's a coconut rice congee poured with turmeric chicken broth (the chicken breast from the broth will be taken, shredded and placed in different container and will be used as topping for the congee. if you want to know , the name is Bubur Ayam) .
my main differentiation will be additional spices for the broth, like star anise and oregano and another things (might be a fusion, but that's too fancy).
my main question is: after being cooked in broth, generally the chicken will be put in small container (without the broth, it's in different container, and the white plain congee is in different container too, a stove that always have small fire so the congee is always warm) , just sitting there for half a day or until sold out (the opening hours will be 6 in the morning to 11.) . any tips so the texture and taste won't deteriorate during that time? should I fry the chicken beforehand?
oh yeah, the general recipe for the broth: corriander seeds, ginger, lemongrass, shallot, garlic, salt and soysauce. any other tips will be appreciated .
I haven't done this for a very long time. I am following Alton Brown's recipe, which conveniently fits perfectly into a little hack-job of containers I already had. (Related: Why isn't glass ideal for the fermentation of sauerkraut?) @Athanasius' answer to that question led me to what I'm doing with this batch. At this point I feel pretty comfortable with it:
The two containers are identical, and I have a few inches of water in the top container so that it weighs down the cabbage in the lower container. It seems to be working pretty sweet. I'm three days in and it's starting to smell like something is happening. There is a funk in the air.
So far so good.
Now I am dying to stir it...to do something! Everything I have read (including Athanasius' answer) suggests that in in a less awesome container I might have to stir, but now I don't necessarily have to do anything but scoop off scum which has yet to appear.
That's killing me.
Is there a reason not to stir? Will stirring offer any benefit?
I want to make icecream at home for diabetics without machine. Any advice for ingredients and steps to make it. Thanks a lot. Siena
I have a carvery shoulder of lamb joint weighing 1.09kg. I was wondering how long should I cook it for and at what temperature?
I have a bag of loose sage tea, that I do not use for tea. I was wondering whether or not I could use these leaves in my dishes. At first sight, it seems all sage.
Is there a way to know if it is indeed all sage and without any tea leaves? There are no ingredients listed on the bag. Would it be dangerous to cook with, if there was tea in it? My guess is that it would be fine, but might give a nasty flavor.
Where to place an oven thermometer in a gas oven? Should it be left hanging from the rack or should it be placed on the rack?
When making lemon lime and bitters at home, I decided to try the bitters by itself (the one with the classic oversized label, I think it's Angostura).
It tastes heavily of what seemed like cloves and cinnamon, or aniseed-ish flavours and wondered "Could I somehow make a similar thing myself?" So say I had some ratio of those dry ingredients and wanted to infuse them into some alcohol, what alcohol should I use? Would using say vodka not be a great idea due to it potentially changing the flavour?
I made some pasta dough this morning and put it in the fridge. When I ran the first batches thru the roller there were some holes in the pasta after it came out of the roller. But for later batches, when the pasta heated up from being out of the fridge, there were no more holes. Why is that?
Obviously this will vary depending on the size/shape and ingredients used. But how hot does it get inside, say, a loaf of bread? A cake? How wide is the variation? What ingredients (or factors other than shape/size and cooking temp/time) might affect this, and in what direction?
I'd like to use fresh homemade pasta tonight in place of bagged egg noodles. My question is, should I prep the noodles in boiling water in anyway, or should I skip that step and add the freshly made noodles where the recipe calls for it?
here is the recipe:
1 lb ground beef
1 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp Italian seasoning
8 oz tomato sauce
1 cup cottage cheese
1 cup sour cream
8 oz egg noodles
Brown and drain ground beef. Add beef back to the pan over low heat and stir in minced garlic, salt, pepper, Italian seasoning and tomato sauce. Simmer for 5 minute and remove from heat. Meanwhile, boil egg noodles for 2 minutes less than the lowest time on the package directions. (They WILL continue cooking in the oven. No one likes an overcooked noodle!) Drain noodles and combine them with the cottage cheese and sour cream.
Spray a 9x9 baking dish with cooking spray and put the noodle mixture in the bottom. Top with reserved meat sauce. Cover with cheese and bake for 20 minutes or until bubble and cheese is melted. You can broil the top for a minute or 2 if you want the cheese to brown. Remove from oven and serve!
I have a SodaStream which I use to make soda water. My wife recently started getting very tasty, but relatively expensive soda drinks from the store, including "Rose Lemonade" (here: http://ift.tt/1JZde4b), and a pumkin ginger root beer. I offered to try to make equivalents at home, which worked out really well, by combining Torani Syrup, fresh ingredients (like Ginger Juice from Centrifugal juicer, or Lemon Juice from a lemon), and soda water from the Soda Stream.
OK, so everything is great, except now when I make a batch, my Soda Stream bottle is "in use" until we finish that batch. So I bought a few of these on Amazon, with rubber gasket seals: http://ift.tt/1JZdekR.
But here's the problem:
when I transfer the soda water from the Soda Stream bottle to the glass bottle, it fizzes up and loses most of it's carbonation. Is there any way to avoid this, or a technique I can use to pour it with less "fizz loss"?
Please let me know if more information would be helpful, and thanks so much!!!
Say you want to make a lot (>4) yorkshire puddings, but your form only has 4 molds. What is your choreograhpy?
Do you ...
Background: I'm about to buy a form as a present for my mother, who often cooks for more people. The question is: Is it worth it to buy two forms?
I am making granola and just realized I do not have vegetable oil. Can either canola oil or safflower oil be substituted without compromising the flavor?
I would like to make smoked chicken as it is not available here in UK - I used to be able to get it in S.A. and I think it is fab. I live in a small flat in cold, very cold UK. My question is;
Can I smoke chicken breast in a "Go Chef" cooker or my oven maybe and how would I go about it if I do not have a smoker. (do not have space for one) I read somewhere that you should cook the chicken first and then smoke it, is this correct? Thanks. Rose
How long is it till the chicken spoils I'm trying to Prevent Poising my family an others .how long would it be till the chicken is bad,?
I'm no expert chef, but I find myself in the position of doing the shopping for my wife after work. Usually I need to rely on her for a list of ingredients to get for any recipe we might want to make.
Sometimes though, she's busy throughout the day and can't tell me what to shop for after work. We need to cook more, because we can't afford to just order takeout every time we can't decide what to make for dinner, but because we haven't got a car, making a shopping trip for basic ingredients is always a hassle.
I'd like to keep certain ingredients in stock, so that if we can't make a trip to the store, we can still make a basic meal.
To cut down on the number of things we need to get with each shopping trip, what are some stock ingredients that we can buy in bulk that won't spoil quickly?
Do I need to do anything special to prep a flat iron steak for an overnight SV bath?
I have seen some references to dunking in boiling water for anti microbial effect, but am not sure what the best practice is?
I am getting my meat from a cert reputable local butcher, if that matters?
Thanks!
I bought a peppercorn salami a few days ago.
I would like to make from it what the French call "Saucisson sec" in their world of Charcuterie, essentially cured dry sausage. But I am not sure about the best way to proceed.
What is the right process to get a good cured dry French style sausage at home starting with a salami?
Two avocadoes may look the same size from the outside, but the one with a smaller seed will have more flesh and may thus be more desirable. So how do I tell which avocadoes have smaller seeds?
(Another fruit I can think of where the seed size can fluctuate significantly is the durian. Perhaps the trick for avocadoes and durians is similar.)
I bought a half-gallon of non-homogenized whole milk for something different. I gather that I need to shake it to mix the cream with the milk, but towards the end of the carton (after using it over a week or so), I'm starting to get increasingly large chunks of butter. Is that just the way it is? Am I drinking my non-homogenized milk too slowly?
I've been considering buying a food dehydrator, mostly for fruit, maybe some jerky. I know that a conventional food dehydrator can take a while, 12-24 hours. I'm curious, can I use a vacuum chamber to dehydrate the fruit instead? Will it take less time? I imagine that making raisins may be problematic as they have a sealed skin and would explode, but I don't think that would happen with banana or apple slices.
I got a SV wand for X-Mas, so have been doing alot of that this month.
I did a flank steak today, which I cut into 3 parts, 3 bags, and did at 52 Deg C for 4 hours. I then Ice Bath'd all three pieces, and 2 went in the freezer, and one went in the fridge.
For dinner, I pulled the fridge version, and warmed up at 48 Deg C for 30 minutes while preparing Lomo Saltado fixins.
When I was slicing the steak, against the muscle grain, I ran into 2 or 3 small blood spots (bright red pockets in the meat - maybe 1" across and spread across 1" worth of slices. I took them out, but was wondering if anyone knows what they are, and what that means? I've cooked many steaks in my 30+ yeas on this earth, and had never seen that.
Second, follow on question: if I want the other 2 steaks more well done, can I pull from the freezer 90 minutes before another meal, and SV at 54 Deg C, or does "twice cooking" them introduce new problems?
Thanks in advance for your feedback!!!
Whilst visiting a friend in Germany recently he told me that the prevalence of pork in the German diet was because the winters often killed cattle and beef was not readily available.
I began to think about the issue on a much deeper (but uniformed level) and wondered what the primary reasons were for particular meat consumption in regions.
Is there a deep historical reasoning for the prevalence of one product over another?
I was making a sweet potato hash for pizza topping the other night, and tried to fry the first batch in a non-stick pan. The hash never crisped up and was soggy, so I ended up mashing it instead. The next batch I fried in my seasoned cast iron, and it crisped up like a good hash.
Does anyone know why this happened? To me, it doesn't make a lot of sense if both the pans were equivalently hot with the same amount of oil to fry in. The hash in the non-stick pan also seemed to absorb more oil, but again, not sure why.
Details:
I have tried baking turnips but they turn out very soggy or burnt. Any ideas? Below is the recipe I was using.
Oven 350 Turnips - thinly sliced Olive oil Rosemary
I baked the slices on a baking sheet with the olive oil and rosemary brushed on both sides for about 30-45 minutes.
I usually use wine in my tomato sauces, which are usually slowly simmered on the lowest heat setting. I'd really like to make this recipe: http://ift.tt/1gPDdvo - However, I'm concerned about boiling the wine, especially over direct heat. Will it ruin the flavor? Is there any difference in quality/taste by heating to a boil using low heat vs high heat?
I've been experimenting some with do it yourself microwave popcorn, and some trouble getting the 'burn time' right has led me to a question that I can't find a good, definitive answer to.
What is the scientific explanation for the mechanism for how popcorn burns? I'm not looking for "Because it gets too hot", but what gets too hot, how does it actually get that way? Microwaves don't just heat everything up (like a stove does), so it's not as straightforward as that. You can put many foods inside of a microwave and massively overcook them without burning. So what's special about popcorn that causes it to burn? I would prefer either a detailed chemistry/physics answer, or a reliable, science-based source. From looking around online, there are lots of semi-reliable opinions on this, none of which agree with each other.
For example, this very old Chicago Tribune article on Popcorn seems to say that it's a problem of "finding" the kernels. Really? Others claim it is the kernel overheating, or the bag overheating, or the oil overheating (yet no-oil still burns, though that may contain some oil from the corn itself I suppose), or gnomes lighting them on fire with matches (Well, no, but it's about as reliable as anything else I've found).
And related to this, what control do I have over this other than time. On a stove, I can reduce the heat; for example, if I'm cooking on the stove with butter, if I cook at '3' I can cook almost all day without burning my butter, while at '4' it browns pretty quickly; so I can choose whichever setting based on that. What in a microwave would be similar (in allowing me to cook the kernels more thoroughly - not just take longer - without risking burning). What ingredients or microwave settings can I control?
Often I have read that whole grains are healthy.
So, what is a whole grain and what is a non-whole grain?
The Pasta I have says "Durum wheat" as the ingredient. What should I understand by that?
I want to do this recipe which contains these ingredients for the bread part..
250g/9oz strong white bread flour, plus extra for dusting
5g salt
8g instant yeast
50g/1¾oz unsalted butter, softened, plus extra for greasing
135ml/4½fl oz whole milk
1 free-range egg, lightly beaten
and the method...
Its asks for instant yeast - I have this yeast described as Dried active baking yeast, suitable for hand-baking only.
Is this the same thing? I couldn't find 'instant yeast'. Can I use this yeast in this recipe and can I use it exactly as described in the method?
Just what the title says, I don't enjoy getting my fingers all messy and I don't like getting a lot of pith. Is there a better way than just...peeling?
The child had been playing with the oven door without my knowledge for some time. How to know whether the oven's door has loosened and leaking out some energy or is as tight as it was when new?
I'm trying to make a relief sculpture copy out of sugar glass. I don't live in the US, so the corn syrup is not easily available. I read in multiple recipes that cream of tartar can be substituted with any edible acid, like citric acid.
I'd like to know more about the chemistry behind the ingredients, and find edible substitutes. Additionally, how can I make sure that it doesn't lose transparency and go brown? And what about preventing it from cracking too soon?
I'm making a two pounds of dry black beans by:
My Logic is:
Answers and feedback requested:
The CDC reports that pouring off the soak water decreases phytohaemagglutinin in the final product. However, if 30 minutes or more removes most all of the phytohaemagglutinin, why would throwing out the soak water help, and if so, by how much?
Soak water also contains other non-digestible sugars and proteins that can cause problems. However, extended cooking is also supposed to break these sugars and proteins down. So, will this increase digestive problems, and if so, by how much?
Any other comments of answers to critique my methods are welcome.
This is from my vague Panama cookbook for "Sweet Rice." It's a side dish, not dessert.
Ingredients:
- 4 or 5 coconuts (Google says 1 coconut is 1 or 2 cups of coconut milk)
- 1/2 pound of ginger (?)
- 1 box of raisins (my guess is 2 cups since I'll be making 4 cups of rice)
- 1 pound of rice (Google says 2 cups uncooked)
- Cinnamon to taste (?)
- Clove to taste (?)
- Salt to taste
- Light brown sugar (?)
- White sugar (?)
Please help me with "to taste" directions. I can't cook, I need specifics. 1/2 pound of ground ginger? How many thumbs would you use? Cinnamon and clove to taste? How many ml? And what's your guess on the amounts of sugar?
These directions sound so easy but I can't guess on these amounts myself. Appreciate any help, thanks.
I have a cookbook from Panama and the directions are sometimes missing or can be very broad. I'm a new cook so I need exact directions. I've tried Googling too but can't seem to find other recipes that ask to freeze the pork.
Is there a reason it says 24 hours, like it's only partially frozen in 24? And after the 24 hours, I put it on the oven frozen for 2 1/2 hours? Or do you defrost it? Do you cover it?
Ingredients: 10 pound leg of pork 6 garlic cloves 1/2 teaspoon pepper 1 tsp oregano 1 1/2 spoonfuls of olive oil 1 1/2 spoonfuls of vinegar 5 tsp salt
Preparation: Place all the ingredients except the meat in a bowl and crush well. Wash the meat and dry it well. Make superficial cuts with a sharp knife. Cover the meat with the mixture of ground ingredients and place in the freezer for 24 hours. Preheat the oven to 350 F and roast the meat for 2 1/2 hours until well cooked.
Thank you.
Is it safe to cook pork that thawed on the counter overnight?
Looking to make some dishes local to both regions of the Super Bowl teams. Does anyone know of any foods that represent Seattle well or are popular there?
I need advice from those who bake in gas oven without fan. My cakes get cooked darker on bottom and paler on top. Cookies can get burnt at bottom if I wait for them to change color on top. The result is that the cookies, puff pastry are not crisp, the sheet cakes are sticky on touch when they cool down. Really need advice from those who had faced and overcome this. Many thanks!
I've come across this video of a very impressive japanese omelet and I've been trying to understand how it's done and what do I need to make it at home.
I've seen this video reproducing the technique, but the omelet's surface is not smooth at all.
I'm trying to reverse engineer this omelet and learn the key techniques to accomplish that.
My attempt so far has been on comparing what I can see to what I've read on traditional french omelets.
What I have come up with:
After being vegetarian for the past year and a half, I am deciding to try to go all the way and become vegan. Does anyone know of any good vegan breakfast recipes that are easy-to-follow?
I assume most recipes call for creamy. Should I use more crunchy? Should there be a cooking adjustment for time or temp?
I've been watching Hell's Kitchen USA and they have Starters/Appetisers, Entrees and Desserts. In Australia, we have Entree, Mains and Desserts, so its very confusing what Starters and Entrees are and what is the difference.
I found this on Taste.com.au, which makes it only more confusing:
Whether you call them appetisers or entrees, starter recipes are incredibly important as they set the tone for the meal to come. Find a starter to suit all occasions in this mouthwatering collection.
Can someone please explain their difference?
What parts, besides the leaves of Thai Basil, are usable? I am making Thai Basil Chicken (Gai Pad Krapow) using the leaves but can I use the stems and flowers as well?
Many commercial cake mixes use vegetable oil, but I have seen some (usually 10% or less of what the store carries) that are "Butter Recipe".
These use butter instead of vegetable oil. What is the difference in these? And is the reason you do not find many in stores is because it is not popular, or costs more, or something else?
I bought a Serrano ham on sale. It's the whole pig's leg, and it comes with a kind of a stand. However, the stand was delivered in pieces like IKEA furniture, but unlike IKEA, it has no manual explaining what goes where.
I'm especially puzzled about the large ring and the small trapez-without-base shaped pieces. Once must go up to hold the ankle, the other one down to hold the haunch. But which goes where, and how do I fasten the ham to the metal? Do I have to screw the metal screws through the bone? 
The picture shows all parts delivered, only the inbus key is not in the frame. I put the trapezoid part onto the lower hole and started fastening it with a pointy screw; it's quite a long screw (7-8cm).
I am the happy owner of a soda siphon which I've used for the last three years on a near-daily basis to make sparkling water for sundry use at home. It appears to be this model, though I've lost the manual and there isn't a model number on the device that I can find.
The only problems I've had with it up to now have been due to operator error. However, the last time I tried to fill and charge with a CO2 canister, the siphon immediately released a short blast of carbonated water from the dispensing nozzle. When I squeezed the trigger, the water was poorly carbonated and trickled out much more slowly than normal; presumably that initial blast vented a lot of the gas as well.
I figured something was misaligned, so I emptied, disassembled, carefully reassembled to ensure there were no gaps, and refilled. Upon charging: same result, an initial blast without me squeezing the trigger, but this time contained in the sink. I tried to compensate by adding a second CO2 charger, then I placed the device in the refrigerator (letting it chill for at least a couple hours always seems to help with good carbonation).
A few hours later, I opened the fridge to find a puddle of tan, disgusting-looking water. It seemed to have leaked out of the siphon, and when I removed the charging nozzle cap I could see small bubbles and a trickle of water venting from the charging nozzle. The charging nozzle itself appears to be discolored (in truth, I noticed this before but figured it was just mineral buildup and cleaned it as best I could) and the interior of the plastic cap is corroded too.
As you can see, the majority of the discoloration is around a small vent hole on the side of the charging nozzle, and where the charger meets with the actual nozzle intake. The state of the nozzle cap interior leads me to believe that some venting and liquid seeping may have been occurring for a while, but this is the first I've noticed it and definitely the first time that it created a puddle in my fridge.
I've searched around for recommendations, but all I can find online are some not-very-helpful general tips on cleaning, and admonishments to only use iSi-brand CO2 chargers. I don't; I buy mine in bulk instead, but they're rated for the same gas purity as the iSi versions and are the same design. Out of 200+, I've only had one that wasn't pressurized enough and didn't fully discharge, so I trust them.
Any idea what might be causing the immediate venting when I charge the siphon? Would a thorough deep-clean fix the issue, and if so how would I go about doing that? Is there some maintenance that I could perform, and should be performing to prevent this in future? Or, am I completely hosed and in need of new parts, or worse, a whole new siphon?
I need to bake 3 large pans of lasagna in our conventional regular size oven. The pans are "13 x 9 x3" in size so I will need to use two oven racks.
I have set up a plant of soya milk and tofu. i am facing problem of beany flavour in it. kindly suggest any method by which the beany flavour can be taken out..thanks in advance
Why does some cookie recipes both put sugar and brown sugar? What is sweeter regular sugar or brown sugar? Also can we use sweetener like stevia instead of sugar in recipes? Will it give a sweeter taste? If it works what amount would you put in if the recipe calls for 1 cup of sugar?
Thank you :)
Black tea contains about 40 mg of caffeine. When adding 80 mg of caffeine powder, the tea tastes bitter.
Why doesn't caffeine that is already in the tea or in an energy drink taste bitter and how should caffeine be added to drinkable fluids so it has no taste?
Adding more sugar is not a very healthy solution either...
According to Amazon, Kewpie mayonnaise contains vegetable oil, egg yolk, vinegar, salt, MSG and spices (no sugar). Hellmann's (which I specify only because it seems like it's the 'canonical" American mayonnaise) contains soybean oil, water, whole eggs & egg yolks, vinegar, salt, sugar, lemon juice, natural flavors and calcium disodium edta.
To me, the Kewpie mayonnaise seems sweeter, even though it doesn't contain sugar, and the Hellmann's does contain sugar. But that's not even the big difference to me. Somehow, the Kewpie is just "right" in sushi rolls and for just about every other application from that part of the word that benefits from mayonnaise. Yet, I find Kewpie just awful on a bologna sandwich. How are they so different?
If I make mayonnaise, the list of ingredients will look more like the Kewpie, but taste more like Hellmann's.
What gives?
The last couple of times that I have baked brownies, they would come out with a thin layer of oil at the top. I don't know if i'm not giving the butter-sugar mixture enough time to cool down but after I add the egg and chocolate, the batter looks too runny and oily. First Method: Melt butter and sugar together in a pot until homogeneous, add beaten egg then chocolate. Put all of that together with the dry ingredients and bake.
Recently, I tried doing something a little bit different. I've been making caramels, so I kind of experimented with my sugar. New Method: Melt sugar until it becomes a syrup, then add hot melted butter until it becomes homogeneous. Add the eggs, chocolate and put them together with the dry ingredients. This time, the batter looked really good. It was nice and thick.
This time the brownies did not become oily. They were good and fudgy.
My question..does anybody melt their sugar before adding the rest of the ingredients in? I know that for Italian meringue and buttercreams, it is a necessity to melt the sugar, but for brownies? I don't know. It worked for me.
I have been making spiced dried mangoes lately by purchasing a package of dried mangoes, placing them into a bowl, splashing some lime juice on them, and then adding paprika, cayenne, ancho, and crushed red pepper.
While the process works nicely to get the spice in place, the acidity of the lime seems to rehydrate the mango pretty thoroughly. I have tried using as minimal of an amount as possible, but it doesn't seem to matter much if I drench it or use it sparingly.
Once the process is complete, I will leave the mangoes out in the open, however it can take several days for them to gain rigidity and stop being sticky to the touch from the lime juice.
How can I speed up the process of getting them back to the similar dried fruit nature they were when I purchased them without losing the new flavors?
I boiled a whole chicken, then froze the cut up parts. I then cook different meals but want to know if I can refreeze the leftovers from the dinners.
Is it safe to use frozen bread dough that has been thawed in the refrigerator for five days? It was on a metal tray and dough covered with wax paper to keep it from drying out. It did rise already some. Not using it to make a regular loaf of bread so not concerned about it rising as much.
How long can I leave cooked meat on the counter before it goes bad and I can't use it?
I'm doing a science fair project and I need some help. My question is does whole milk or soy milk spoil faster? Does anyone know which one spoils faster or if they spoil at the same rate? Please explain why.
I have a recipe for soup that calls for 2 potatoes which will be pureed in the end and I only have potato flakes. How much flakes do I use to equal 2 potatoes?
Can I cook beats with mould on stems and on top harley visible but can smell it? I cook them for 60 minutes then peel them, can I eat them?
I am trying to make root beer using natural ingredients, but sarsaparilla and sassafras root are difficult to get in my area.
I found root beer recipes that used licorice root as an ingredient, and I was able to order some online. However, right from opening the package, it did not smell in any way like licorice or anything remotely evocative of root beer. I tried to boil it as instructed in the recipe, but the aroma did not improve. It actually smells kind of earthy and, in my opinion, kind of gross.
The resulting drink was weak and largely flavourless. So I'm wondering, did I get possibly the wrong type of licorice root, or perhaps a bad batch? Or is licorice root a different thing than the kind of high intensity licorice one might get in a candy?
I did see this other question about making licorice extract, which leads me to believe that licorice root might be inappropriate for making root beer, but then I have to wonder why any online recipes might use it as a main ingredient for root beer.
Is licorice root suitable for making a root beer like drink? If so, are there any special processing or source considerations?
I decided I would make baked beans for a BBQ at my MIL's this past weekend. I've never made baked beans but decided that it was time since I love them so much! I found a recipe for Southern Baked Beans (using Navy beans). It was from a food blog.
During the description/commentary of the dish the blogger said they could be made with dried beans but she uses canned to save time. The recipe only mentioned canned beans. I couldn't find anything to tell me the ratio canned:dried beans so I decide a 1:1 ratio would be good. After putting a 24oz bag of beans in a cake pan (the recipe called for 32oz canned beans), I decided that was A LOT of beans so didn't add the remaining 8oz. I rinsed them first then soaked them for 15-18 hours. I rinsed them again and put them in a pot with the rest of the ingredients.
The recipe said to bake them at 350 for about 40 minutes and they should be done. After an hour and a temperature increase to 400, the beans weren't anywhere close to being done. At this point I decided they were probably very old beans. :( I moved them to the stove after another 30 minutes. They boiled on the stove for another 1 1/2 hours and were still rock hard (I kept adding water so they wouldn't boil dry - and this was on medium to medium-low heat).
We left the beans at my MIL's and she cooked them "off and on" (her words) the next day and declared they were done. They are not done. :(
Now that they've been cooked then refrigerated then cooked then refrigerated again, can I attempt to salvage them? I've read that adding 1/8 tsp baking soda per cup of beans will soften them. Is it too late to try this - add the beans, more water, and a small amount of baking soda and cook them a little more? I've put so much effort into these stupid beans I can't just give up! LOL
I am looking through some recipes that came with a French pressure cooker I just bought (in Belgium). It seems most of the recipes that use garlic ask for one or two upeeled garlic cloves (ongeschilde teentjes knoflook). Is this really a thing, or am I misunderstanding something? If you include unpeeled garlic cloves, do you still chop off the end that used to connect to the heart?
I'm true love of eating Pizzas, @Domino's they provide a great variety named "Cheese Burst" but the only problem is I can't eat it.
Why? As I'm a Jain, and most of the Jains (jain people) don't eat regular foods, to know more about it you can read this or this.
@Domino's, they told me that, "we use the catchup sauce which made of garlic."
According to Wikipedia, the product commonly (and in that article) called "American cheese" is
generally manufactured from ingredients such as one or more cheeses, milk, whey, milkfat, milk protein concentrate, whey protein concentrate, saturated oil(s), emulsifiers, and salt.… American cheese can not be legally sold under the name (authentic) "cheese" in the US. Instead,… laws mandate that it be labeled as "processed cheese"… or "cheese food"…. As a result, sometimes even the word "cheese" is absent, altogether, from the product's labeling in favor of, e.g., "American slices" or "American singles".
It seems from Wikipedia that there is no actual cheese that may be labeled "American cheese". Yet, the product in my refrigerator labeled "white American pasteurized process cheese" has as its first ingredient "American cheese". Specifically, its ingredients are:
American cheese (pasteurized milk, cheese culture, salt, enzymes), water, cream, sodium citrate, salt, sorbic acid (preservative), olive oil.
What is that "American cheese" the label refers to? Is it available on the market? Can I use it in substitution for, perhaps, American slices, or maybe instead of Cheddar or something?
I'm an industrial design student, and I am redesigning a stand mixer and I'm looking for any input on features that are required for people who use it at least on a semi regular basis, especially elderly consumers or smaller in stature cooks.
Some areas of interest for my redesign are:
Thanks in advance for any information.
My name is Chris and my daughters name is Maggie (9yr) She’s doing s science fair project and we have a question we need help with.
Her science project is baking choc chip cookies 3 different ways to see how they change. 1. with melted butter 2. with room temp butter 3. with cold butter
We are having the hardest time trying to figure out why they are changing because of the different butters.
Do you have any idea why? If you have time to field this questions she would really be very grateful.
Thank you so much for your time, Maggie and Chris
I am looking for new recipe databases to peruse. What kinds exist? Can someone provide some general information about the online resources available to chefs for expanding their cookbooks?
My girlfriend and I are huge fettuccine alfredo fans, so we have been trying to recreate one of our favorite Italian dishes at home. The trouble we keep having is thickening the Alfredo sauce without destroying the flavor. We've tried tons of recipes (this one for example: http://ift.tt/1Ja8JFi) but the trouble we keep having is keeping it thick without destroying the flavor. When we are finished with a recipe and remove the sauce from heat, it never seems to thicken up. It just stays a kindof milky consistency and gets cold ):
In my limited experience with lemongrass (which I buy fresh-ish in plastic bags from the fridge of my local asian supermarket - not frozen or dried or anything), it's hard and impossible to chew, no matter how long you cook it for. I usually smash it, split it down the middle and add it to soups or other dishes with a lot of liquid, then take it out at the end like a bay-leaf.
However, I've recently seen recipes in which finely chopped lemongrass is put straight in a stir-fry or a sauce, which just seems like a good way to end up picking bits out of your mouth to me. Is there a problem with the lemongrass I'm buying? Is it that only the green is hard and inedible? Or am I cooking it wrong?
I love cheesecake, however I despise the acidic, tangy taste associate with cream cheese and yogurt. I recently purchased some that didn't have that taste at all, just smooth an delicious. I'd like to know how to make cheesecake without the tang it generally has.
Two avocadoes may look the same size from the outside, but the one with a smaller seed will have more flesh and may thus be more desirable. So how do I tell which avocadoes have smaller seeds?
(Another fruit I can think of where the seed size can fluctuate significantly is the durian. Perhaps the trick for avocadoes and durians is similar.)
So i'm trying to make sushi rice and i know the essential component is the vinegar/sugar/salt mixture (with the optional kombu, which i don't have access to, so i omit entirely). I would like to hear your opinions on the ratios of the vinegar to sugar to salt. I have seen several but have not chosen my favourite yet. Also does anyone know for certain if salt is added to make the overall flavour sort of bitter-sweet, or... ?
On a related note: how important is the fanning of the rice? I mean, come on, to me sitting besides the rice and fanning with a giant palm leaf to fend off the excess moisture from your rice-pharaoh just seems utteryl ridiculous. In cooking there always have been supposedly imporatnt fancy techniques that are considered essential by every blogger, ever, yet in reality have little to no impact on the quality of the dish.
I interested on this sites opinions on if I add two spoons of sugar and two spoons of honey how that would effect my the sour dough I make. I have gone through the first 'feeding' session and was wondering if the adding of sugar and honey will have any good effects on the resulting sour dough.
I'm actually making root beer, but I've found the best way is to boil herbs and spices the same way one would make a tea, and then I add sweetener, leave it to chill, and use a carbonation device to add bubbles.
So far I've been using ready made root beer ingredients that come either in extracts or in bags of herbs, like a loose leaf tea. Now I want to go the next step and make my own blend.
I've got a recipe I want to try and have bought all the ingredients I need in whole form. I'm wondering if there is any advantage in grinding them up. This answer on this site leads me to believe that it's workable to leave spices whole, but I feel like that wouldn't be the case with a whole nutmeg nut. Surely the flavour would not be accessed by boiling water in such a hard and thick nut?
I also learned that in the case of tea, it's actually inadvisable to boil or steep them for too long, as it releases bitter tannins. So I wonder if grinding down spices to "release" more flavour might also have adverse affects.
So, bottom line, maybe you can boil spices whole, but maybe it's better to chop or grind them a little? And if so, how far should one take it?
I am thinking about buying two pots online. I looked at Amazon.ca but I have a hard time to know whether the pots I am looking at will work on induction. How can I know without being able to stick a magnet on it?
Consider this product for example. Do you think it is going to work on induction?
I have tried the Tsukemen type ramen a few times and I find it fascinating. I want to be able to make it myself.
My questions is: How exactly is it made? Is it made by simply reducing other ramen soups or is there a specific technique involved?
Also, what is the name of the thick noodles that are traditionally served with the Tsukemen soup?
I have a meatball recipe that calls for ground beef, but all I have on hand is ground pork. How might that affect the binding of the ingredients and the cooking in general?
I'd like to make and bottle my homemade grenadine (I use Poms not fresh pomegranates). I'd like it to have shelf life not require refrigeration. Is this possible?
Thanks, K
I make egg muffins in a muffin tin, using cubed ham, green pepper, onion etc. plus of course beaten eggs. How long can I keep these in the fridge after they have been baked in the oven. I've tried after 3 days and they still taste fine, I just want to know the safety factor
I have been asked to do a catering job for a Guyanese family. They would like ethnic food. I would like to get some ideas closest to traditional menu ideas.
Recently I tried to butterfly a chicken before roasting (in owen) and I totally liked it. It cooks faster, browns more evenly and is easier to carve. It's slightly more difficult to move the chicken from the pan and I can't put aromatics (like lemon) inside it. These are the only disadvantages I can imagine and they don't look as very important.
So my question is: why mess with a whole chicken if you can butterfly it? What advantages (and disadvantages of butterflying) am I missing?
And second question, related to the first: why even stop at butterflying if I can separate a chicken into parts before roasting? No need to carve at all and it solves the problem when breasts cooks faster than other parts (I can remove them earlier). What are the cons here?
Thanks a lot!
I'm in search of a great new (commercially-available) brand of coffee for home-use in making both espresso and drip coffee. I used to frequent a local roaster, but I'm a poor grad student and I have to start finding something less artisanal that fits better in my budget.
I know what coffees I like in terms of taste, but I thought I would ask the foodie experts what some "rules of thumb" or properties are of a good brand of whole bean coffee. (And if you happen to feel strongly about one particular brand I'd love to hear your favorites!)
Along the same lines, does anyone have experience with Trader Joe's coffee? They have the best "bang for your buck" but I've had both good and bad luck with other Trader Joe's products and I was wondering where their coffee fell along the spectrum.
I am looking for good sites that analyze well recipes and food cooking methods.
The one I follow all the time is Kenji from Serious Eats, here is an example of burgers' analysis he does: http://ift.tt/K6uI5L
Any other authors or sites that can do similar job?
I would like to know, what is the difference between a quinoa burgher, a quorn burgher, and a soia burgher?
I've tried seitan burghers but for some reason the quality of those l've been able to get my hands on did not seem good.
Thanks.
I would like to prepare the paste for Mexican-style bean burritos (preferably as delicious as possible and spicy). I've picked some beans at the supermarket, boiled them, fried them with some garlic, onions and hot peppers, and tried to mash everything with a fork and also tried to add some pepper and parsley but it just didn't turn out quite right. Any ideas why?
Thanks!!! :-)
I did corn dough empanadas and the dough felt almost like wet sand and was tearing apart in my hands, impossible to shape up.
What should I do better next time ?
I followed this simple receipe:
I tried to add more water and/or more flour and it was the same.
I finally added weat flour to save the day as the clock was ticking but I really wished I could land that dough.
I started making crème fraiche and when adding the buttermilk the buttermilk had started to clot. I didn't know this before adding it to the cream. Am I still able to make the crème fraiche with this buttermilk?
This is my first post, so please be gentle.
I am cooking chicken Vindaloo and I'm trying to get a bit creative. I have never heard of adding wine to vindaloo, however, I know that I like it in soups and stews. What would be the effect of adding 1/2-1 cup of red wine, and would the effect change if I added white wine instead?
Thanks for your input!
I have a new gas cooktop and the lowest setting on the smallest burner still produces afast rolling boil rather that a very low simmer. How can I reduce the heat?
I have a recipe that calls for 12 fresh basil leaves. How do I convert that to a dry measurement?
I've made a few batches of blueberry muffins and the first batch turned out perfectly. After that batch, I tried to substitute honey for sugar (just testing things out), but the blueberries didn't melt and they didn't have much flavor so I decided to go back to the original recipe. For some reason though, my blueberries still won't melt and it honestly ruins the muffin for me. For more clarification, when I say the blueberries won't melt I mean that they feel like they're ready to burst but they're completely intact (like they haven't "exploded" and the skin is unbroken). I'm really at a loss here on what to do or why this randomly started happening; I assumed it was related to the honey, but the latest batches have no honey in them.
Would really appreciate some help if anyone has a clue! :(
I'm making chocolate coffee cupcakes with pecan praline centers. 1/4 cup of whiskey to batter. I don't want alcohol and don't know what the purpose of the alcohol is. Can I use some other liquid and the same amount?
I'm looking for a way to make a precise form for baking bread in it. I have a gas-powered oven at home and I'd like to find an easy to shape material that could be used to make a complex form or parts of it that can be assembled and will not deform from heat or the pressure of dough. I don't think I can manage precisely shaping something as hard as metal pans, but perhaps wooded planks with some preparation could work?
Very simply I'd like to offer guests mixed heated orange and grape juice in the winter. I'm not sure why this isn't more common since hot lemonade and hot cider exist.
Are there any nutritional cons to heating grape or orange juice?
I'm making steamed rice cakes, and the recipe calls for 3 tablespoons of Condensed milk. I want to have the steamed cakes ready in time for dinner, which is around 30 minutes from now. I've searched up recipes, and the only ones I've gotten are the one which you have to leave for two hours, and I honestly don't have the time for that. Is there a really quick substitute that I can use?
Today I am supposed to make a chocolate mousse for dinner and I need butter (melted).The shops are closed. Can I use vegetable oil instead of melted butter?
I want to make some split pea soup and have everything but am wondering if I can substitute the water with chicken broth and not ruin the taste of the soup. I will also be adding a meaty smoked ham bone with NO glaze on it. Thanks in advance... Electric Mike
For personal reasons I won't purchase alcohol or have it in my home, but I'm a bit of a foodie and love Chicken and Steak Marsala. I've found decent nonalcoholic substitutes for dry and sweet white wines and burgundy (Meiers Sparkling Juice), which covers most of the recipes I've wanted to make, but I've never found a good substitute for Marsala. Are there any non-alcoholic versions that would pass in a recipe, or a decent mix of other juices or ingredients that would pass, even if I have to process it somehow?
I'm been making this Japanese bread "Melon pan" many times and it had been success.Then my brother told me to add more sugar to make it more sweet. Try adding little at first, the bread still taste the same. So decided to put a lot more sugar. I started to knead my dough and it very sticky, already added flour (even too much) but still sticky. Continued to knead it for 15-20. Still Sticky :( But somehow I baked it and my brother tried it and said the amount of sugar put in was good. But the bread lost its crispiness so It was a fail. What can I do to solve this problem? Thank you
This is the original recipe that worked before I added a lot of sugar.
Bread Dough - 140g Bread Flour (4.94 oz) 25g Sugar (0.882 oz) 1/3 tsp Salt 5g Non-Fat Dry Milk Powder (0.176 oz) 3g Instant Yeast (0.106 oz) - a little less than 1 tsp 1 tbsp Beaten Egg 70ml Warm Water (2.37 fl oz) 15g Butter (0.529 oz) Bread Flour for dusting
Cookie Dough - 25g Unsalted Butter (0.882 oz) 35g Sugar (1.23 oz) 25g Beaten Egg (0.882 oz) 80g Cake/Pastry Flour (2.82 oz) 1/4 tsp Baking Powder Bread Flour for dusting
I know that verjus (or verjuice- sour juice from unripe grapes) was originally used for Dijon mustard, and was replaced by wine as it became more readily accessible. However, I can't find much information on the types of wine one might use. I'm sure something comparably acidic would be ideal, and I haven't heard of anyone using red wine. Assuming I'm right, this still leaves a fairly large range from the relatively common Sauvignon Blanc to more esoteric varieties like Colombard and Kerner. Is there a standard wine, or some rule of thumb beyond matching personal taste?
I'm prepping for a dinner party. And I put dry long grain brown rice + oil + water in a pot, as usual. But I'm not cooking it right this minute. The rice is sitting in the pot with the water. Can I leave it as is for an hour or two before cooking? Or will that sog the grains and affect the result?
help! My rice is still hard and I have a party coming over. I ran out of liquid and stirred it. Tastes great but center is hard. What can I do?
Dropped by a video where a BBQ sauce caught my attention. The ingredients used are:
Olive oil, for frying
1 small onion, peeled and finely diced
2–3 garlic cloves, finely chopped
Sea salt and freshly ground black pepper
1 tbsp brown sugar
1 tsp smoked paprika
1 tbsp cider vinegar
2 tsp Worcestershire sauce
6 tbsp tomato ketchup
I was thinking about making larger quantities so that I can use it on sandwiches throughout the week. Two questions came up in the process:
Is it safe to assume the sauce will be ok if refrigerated for a week? Can I keep it in the fridge for longer?
Would it be a good idea to store such a sauce in the freezer? If yes, for how long until everything goes wrong?
I have already made my coleslaw and the onion red onion it is too strong I want to tone it down as I said I've already made the salad do you have any suggestions on what to add to the coleslaw to tone it down
I've read a couple places regarding smoking ribs and utilizing the 3-2-1 or the 3-2-2 method. What is this all about? What do each number signify?
This question already has an answer here:
Hello a recipe calls for folding in the egg whites, i was wondering if i could just use the dough hooks on a hand mixer instead? What will make the difference? This is for a Christmas fruit cake by the way.
I'm still pretty new to pressure fermentation and have been using it primarily to make sukimono - cabbage mixed with salt under pressure for about a day.
I would like to make a whole cabbage at a time or even a bit more, but I'm unsure what is the best container for this and a matching weight to close off the air.
Also, I would like to avoid plastics if possible.
Is there any advantage of adding dry rubs to ribs overnight? I'm looking to improve the texture and moistness of the ribs.
Some forums are saying that applying a rub overnight may risk removing moisture from the baby back ribs. Is this true?
I plan on smoking these ribs in an electric smoker.
I am eating a mix of boiled bacon, broiled chicken, and boiled beans (+ salt & pepper). It tastes awkward. What can I add to improve this flavor within $5 to restaurant quality?
(I am not actually the one who came up with this concoction of madness)
I was boiling water in two pots, presumably stainless steel. I got distracted and the pots completed overheated and dried. After cooling down the pots, I find them both have brownish grey residual inside (I don't care about the outside), and one of the smells strange. Are they still safe to use? Thank you!
During wintertime it is often cold enough in my apartment that proofing takes much longer than in summer. I'd like to use my oven to create a warmer environment, in which the dough would rise faster. I can go 30-50 degrees celsius, the question is what temperature is safe and at what temperature will I actually start baking the dough. Is 50 degrees celsius still ok or not?
Hi my name is Guilherme and I need to know which colleges of gastronomy are good on USA?
A basic marinade is acid, oil, herbs/spices. I understand the herbs and spices are for taste, the acid helps meat absorb by breaking down the tissue and taste. What is the oil for?
I have been doing olives (mixed kalamata and jumbo green/mazinilla) with a salty brine with dehydrated galic and herbs with a layer of olive oil over the top. Now is this safe or not?? i leave it to stand to draw the flavours and usually at room temp.
Recipes for falafel using bean flour usually recommend warm, but not hot water to mix with the dry ingredients. What is the ideal temperature range for the water?
I would like to add powdered pulses (dried and ground) to the bread flour and experiment on the flavour of bread.
I live in India. And I can only experiment with locally available pulses.
When I make chicken stock from scratch, I like to include whole spices like mustard seed, coriander, star anise and black pepper. I put these in right at the start when the water is still cool, so they can slowly add flavor as the stock simmers for hours.
I only run into a problem when skimming foam. Many of the whole spices float to the top and I find it very tedious to skim the foam without taking out spices as well. I use a metal spoon or ladle for skimming.
How can I skim the foam without catching the floating spices as well? Is there a technique or tool specially suited to this task?
I generally use jaggery instead of sugar in all my baking recipies from cakes to bread.
I have not experimented enough to quantitate any difference in taste (basically experience with using sugar in recipies is almost nil). I would like to know if there is any difference in the texture and taste if sugar is substituted with jaggery.
Please add how to rectify the same, without using white sugar.
My brisket doesn't have a lot of flavor on the inside. The outside is full of flavor but when getting to the inside it doesn't have much flavor to wow my guests. How do I get more flavor to the interior?
I'm cooking it in the oven, by the way. BBQ is not my thing.
In my limited experience with lemongrass (which I buy fresh-ish in plastic bags from the fridge of my local asian supermarket - not frozen or dried or anything), it's hard and impossible to chew, no matter how long you cook it for. I usually smash it, split it down the middle and add it to soups or other dishes with a lot of liquid, then take it out at the end like a bay-leaf.
However, I've recently seen recipes in which finely chopped lemongrass is put straight in a stir-fry or a sauce, which just seems like a good way to end up picking bits out of your mouth to me. Is there a problem with the lemongrass I'm buying? Is it that only the green is hard and inedible? Or am I cooking it wrong?
I have chicken breasts stuffed with rice. How long should I bake them and at what temperature?
I am searching for accurate stock photos to represent both products. While I really only need to figure out what visual differences there are (if any), I would like to understand why they are different.
So I am making basic flat breads flour , water, oil, salt and spices I kneed for 5 mins and rest for 15.
Roll them out really thin and cook on super hot griddle two mins per side and once charred they are still doughey inside?? Are they meant to be as I was expecting something pitta esqe??
Help please....
At home, how should I know whether Olive oil, I purchased, is pure enough?
J was wondering about adding pods of cardamom to my chili (for a contest) and, since you had the experience, I am asking for your advice. So: good idea? Bad idea? Please email me at bgbucur@gmail.com
Thanks, Bogdn
Recipes for muffins and the like often involve eggs and the recipes are usually designed for a yield of about 20. I have a small oven and only want/can make about 5 muffins at a time. What do I do with recipes that have a yield of 20 or 10 muffins, but requires a single egg? Should I beat the egg in a bowl and use a proportional amount, or are there any special rules to be aware of?
Can I culture yeast in dough without the dough going sour?
I mean instead of adding new yeast everytime can I take a bit of raised flour and keep it for the next time?
In this situation will the flour go sour? Will new organisms grow in the flour?
I treated myself to a new Panasonic bread maker but since it is my first, I have a couple of questions. Also perhaps it is worth mentioning that I live in the UK.
What type of yeast do I buy? There are so many!
Also, I am told that I should buy Strong Flour for making bread, but even then there are so many types, which do I buy? Or is it simply a matter of taste? I prefer wholemeal.
Any clarification and advice would be greatly appreciated.
Thank You.
My attempts at Meringue-making are driving me a tiny but crazy...
No matter what I do, at first, they are still wet on the inside, and if I leave them standing longer to dry out, they get a chewy/gummy-like consistency when bitten into (this is really the best way I can explain it).
I am currently working with 50-60 grams of granulated sugar per eggwhite (depending on what size of egg I have), a slightly heaped teaspoon (not the measuring-kind, just a regular, european teaspoon) of cornstarch per eggwhite. I add a pinch of salt to my eggwhites before whipping them up, then slowly add the sugar. Temperature-variation of the eggwhites did not seem to do much about the chewiness-Problem. I have tried drying between 70 and 100 decrees Celsius (most recipes seem to call for 80).
How do I get them to dry all the way through without burning them? I SUSPECT the fact that I seem unable to get them all dried out is the actual problem!
