Can you make jerky (for humans) with stewing chickens? Stewing chickens (older chickens) are supposed to be extra flavorful, and tough, but I don't know if the toughness matters for jerky, since jerky is tough anyway.
I think I saw some references to making jerky for dogs with chicken.
In the UK, Bami Goreng or Nasi Goreng appears extremely rarely on far-eastern take away menus however almost all menus offer Singapore Noodles described as a
Dry, spicy noodles with ham, shrimp and/or chicken
Are these two dishes exclusive or is Singapore Noodles for all intents and purposes the dish of Bami Goreng?
My a palette is not refined enough to pick out any subtle differences such as lack of soy sauce etc which may yield a clue.
A friend of mine I'm getting an apartment with next year said that we should invest in a rice cooker. I'm fairly adept in the kitchen and don't come from a family that uses a rice cooker so I would default to cooking rice in a pot. He seemed to think that he would buy a rice cooker only for the convenience of cooking rice without worrying about it. Is convenience the only reason? Is it worth it to buy one for the other things (not rice) you can cook in it?
I read somewhere that different cuts of beef have different flavour intensities. The general trend was that the more the muscle was used (ie: rump), the more flavour it had but the tougher it was and the less the muscle was used (ie: fillet), the more tender but less flavour it had.
So it seems like flavour and tender are inversely propotional to each other.
Is there a basis behind this? Whilst we are at it, what is it that makes a cut 'tougher' than other cuts? Is it that the meat is more 'dense'?
A recipe I have has a review that states that frozen blueberries in a blueberry muffin are absolute garbage and only fresh ones will give you that desired taste. I have also seen this answer that notes that frozen blueberries that are thawed will give a better taste and composition in a blueberry muffin.
My wife insists that fresh blueberries are the only real way to make blueberry muffins, and that frozen blueberries are usually rotten, and aren't as real (she cites the fact that when baked, frozen thawed blueberries come out blue, but fresh ones come out purple.
Is there any real life merit to her claims?
I have a daughter who is allergic to tomatoes but there are so many recipes calling for tomato juice what is it that I can use to substitute for tomato juice? Thankyou
Can I substitute canned tomatoes for fresh ones when making soft tacos? Should tomatoes be drained, seasoned, added to meat mixture or served with lettuce, sour cream, and shredded cheese?
I have a recipe for sweet corn bread and it calls for fresh corn and it is very hard to find fresh corn in winter; can it be replaced with frozen corn?
I am trying to find out how big an oven has to be to cook a 25 lb. turkey. There is a new double oven on the markey at Sears that has the two ovens about the same size...a standing stove not a built in with two oven. The clearance is about 9 inhes from the bottom rack to the elements above. Is 9 inches big enough for a 25 pound bird? My double oven now is a Maytag 14 years old with two oven, one being small in height and the bottome oven is much larger and does indead take a 25 pound bird. I wiah I had a 25 pound bird here so I could measure its height. I like the idea of the two oven being about the same size BUT not sure aobut a bird....
I am attempting to make hard kefir cheese in a cheese press. Unfortunately the cheese press I purchased did not come with specific instructions. I was able to find an article (http://ift.tt/1DiS4dK) but it is vague in certain respects. Therefore I have two questions about the process.
How much PSI should be outputted onto the kefir to make hard cheese?
By the time the milk has been turned into kefir, it has already been sitting out for perhaps 24-48 hours. Is it necessary to refrigerate the kefir while draining it and while pressing it into cheese, or can it sit at room temperature during this process?
No matter what I do, my recipe produces bread that is pretty dense, I get none of those nice huge holes in the crumb. My recipe goes like this:
I typically use my my stand mixer w/ dough hook to mix this for about 5-10 minutes. Then let it proof for 20 minutes, flatten and let rise for another hour. Then I bake the bread starting at 260 celsius for the first ten minutes, then decreasing to 200-200 until finished. I create steam at the beginning by pouring hot water on a baking tray.
What could possible be wrong with my recipe that prevents me from getting crumb like this? Is that only achievable with sourdough starter? I experimented with that for a while and my results were a little bit better, but not quite where I want to be.
I Am pretty sure I know the answer to this but I need to know for sure to settle an argument with someone.... Is yeast still active after the bread has been baked and cooled?
I read in a previous Q that someone had subbed goat parmesan for regular. I am looking for a farm source in New York State or nearby.
When making scrambled eggs in my cast iron skillet, I find the eggs look "grimey" after they are cooked like the seasoning is coming off. Am I not cleaning the pan correctly? Does it need to be reseasoned (possibly better seasoned)? Or are eggs in cast iron a bad idea?
I'd like to make my own thai red curry and green curry pastes but both of these call for shrimp paste which isn't widely available in my country. I do have a packet of small dried shrimp (with heads/legs on). Can I use these to subsitute for the shrimp paste, or should I use fish sauce instead? or perhaps both?
Both contain low fat cocoa and chocolate flavor as ingredients.
What would be the real difference between them in terms of taste and usage?
I'm getting into braising a lot of pork and beef roasts. Standard routine: pick cuts with more connective tissue, sear on all sides, then into the oven with seasonings, herbs, veggies, and liquid (I use broth; can't use wine or beer, or add a bunch of fat or carbs, for dietary reasons), and cook for several hours at about 325F.
I'm getting good results texture-wise, but the inside of meat is always bland. What techniques can I use to season the inside of the meat? It seems like if I could just get some salt in there it would help. With the pork, maybe brining is the way to go? Not sure if you can even brine a beef roast, though.
What can I substitute in patties that require one cup quick cook oats for absorption when I am making them gluten free. Is there something other than oats?
I'm curious if you can make the sourdough starter by adding flour to it, in a sense doubling the volume each time. So many recipes I see in books and online require you to throw almost half of it in the garbage on each refresh. If you are buying organic stone ground flour this is incredibly wasteful and expensive.
this is the first time I've use this site to ask a question:
I've been meaning to bake some sourdough bread for a long while. I've been just hung up on the recipe for the starter. A book I'm currently using for inspiration says to do roughly a 1:1 ratio of water to flour of 300 g warm water and 315 g flour. Eventually, just before feeding the starter, it calls to "Transfer 75 grams of the starter to a clean bowl and discard the remainder of the starter." Later it then asks you to continue this process, discarding the sourdough and leaving 75 grams.
When I first read this I had to blink. Discard 540 grams of sourdough starter?!? What a waste!
Why is this book telling me to do the in the recipe? This seems incredibly wasteful. I don't understand why I couldn't just keep feeding it with a 1:1 ratio.
The book is TARTINE, Book No. 3 By Chad Robertson.
I was watching a cooking show and the chef made the comment that if you use a large basic cucumber (not hot house, persian, kirbys, english, etc.) before you peel it, cut off about half an inch of the ends and rub them on the opposite sides, then throw the cut off ends away and peel as usual. I normally buy persian, hot house, english or other types but I purchased some of these larger cucumbers. I did what the chef said and they were great. I did this a few times, and I take my time picking out long, slender, firm, green fresh cucumbers. I started buying these when I thought the price was right but then I thought taste them first to see if they were good to start off with. They were. I pickled about 4 gallons of persian cucumbers last week and tasted the ones I thought might be bad, they were and tried the trick. Did not work. All cucumbers were USA products and grown in California. My friend brought me some big cucumbers last night and we tried the trick. Well, she eats anything but it did not work. Has anyone heard of this trick or knows why it works sometimes? Maybe the age, the girth of the cucumber, not straight or even in size, any ideas?
I made a creamy chicken and wild rice soup for the first time following a recipe I found online. However, now that it's finished, I think it needs more flavor. The only seasonings I used was a the package of seasoning included in the Uncle Ben's Long Grain and Wild Rice box. What's the best way to add spices to it now that it's finished, and what are some good spices to add to this soup (Ingredients thus far are: Chicken, long grain and wild rice, carrots, celery, onions, chicken broth, heavy cream). Thanks!
I love to bake and have come across several peanut butter recipes (cakes, cookies, even a multi-layered/multi-component [cake & cheesecake layers] cake) that sound really good. My problem is I don't like baking things I can't eat (a little selfish I know :D), and peanut butter HATES me. I love it, but it makes me want to curl up in the fetal position and die.
Is there anything that behaves the same as peanut butter that I can substitute? I know it will change the flavor drastically and for most recipes it won't be a problem. I know I can use other nut butters, but I'm asking if there are other alternatives. I know Nutella (flavor-wise) can be substituted for most peanut butter baking recipes, but the texture is different so I don't think it behaves exactly the same (especially if I'm trying to make cookies where that would matter more than cake).
What about cookie butter? Would that behave the same as peanut butter (assuming I decrease the sugar required)?
I read Is it possible to subsititute nutella for peanut butter?, but it's very vague with its question.
Tomorrow I'm participating in an amateur just-for-fun chili competition my work is putting on. Unfortunately, the tasting starts immediately after work. My question is, when can I make my chili and how long can I leave it in my crockpot without the ingredients breaking down? It will be a vegan chili, so the components I'm most worried about are the quinoa and green bell pepper. The longest I've cooked a chili was ~4 hours so I really have no idea how long is "okay" before everything starts turning to mush.
My options are to make the chili tonight, tomorrow in the early morning, or skip out on work tomorrow afternoon if absolutely necessary. If I make the chili ahead of time, should I refrigerate it until a few hours before the competition and then heat it up in my crockpot or should I keep it simmering all day/night long?
I would like to try and recreate the sticky rice (aka glutinous rice or sweet rice) as I often find served in a kratip at my local USA Thai restaurant. I already have a rice cooker - the Hamilton Beach Digital Simplicity Rice Cooker and Food Steamer (on Amazon). I've cooked quite a few different long grain white rices and also brown rice, but have not yet tried sticky rice.
For standard long grain basmati rice I would just pop it into my cooker pot with the appropriate amount of water and press the white rice button. I have some concerns about the sticky rice as I have read that it requires a presoak upwards of 6 hours and I've also read that some rice cookers (Zojirushi) have a specific mode just for sticky rice. I've also read reviews on simple steamers for sticky rice, so that leads me to believe that I would actually have to use the steamer basket vs the regular rice cooker pot, but I'm just guessing.
Since my rice cooker does not have a specific mode for sticky rice, is it possible with my rice cooker, and if so how?
Some related resources that didn't quite answer this question:
I would like to make umeboshi makizushi, but I don't have access to shiso leaf which is traditionally paired with the umeboshi. Is there any acceptable substitute for the shiso that is more readily accessible in the US?
I raise duck and sell to the local restaurants. I have a digital scale that I use that does not interface well with computers. The only way to interface with it is via an RS-232 port. I would like a scale that I can connect to my network either via a wireless card or Cat 5 (LAN) cable. Does anyone know of an accurate scale that I can use for such a purpose.
If you are wondering I am also a software engineer. Please advise if this is an inappropriate forum for this type of question.
When people say a tomato is or isn't mealy, what does that really mean? I've never had a tomato that was grainy, as it's sometimes described. Is that even possible? That sounds like a tomato with sand in it. How would you personally describe the consistency without using the dictionary definition?
Also, what are mealy tomatoes good for?
Most often in the past I have cooked on a gas range, which I prefer rather than electric. But recently we moved and since I am renting stuck with a rather modest electric range.
The elements are 5" and 7" diameter, and frying pans I have are around 12" diameter and non-stick.
I have had real problems where the center of the pan cooks hotter than the edges and I have to move food around alot to get even cooking.
I am not looking for brand recommendations, but what kind (material-wise) of frying pan is most suited for even heat distribution? Either regular or non-stick does not matter to me.
i'm planning to make chicken sandwiches and was wondering what the difference is when chicken is steamed vs poached. I know the technique for both but was wondering if steaming was meant to leave the chicken more juicy (or visa versa)...or are they much the same? Recipes call for one of the other and I'm curious if I can substitute!
First off, I am a pastry chef, and my first thought is, when in doubt, toss it out.
I have very little experience with chicken. I am also obsessed with trying new things, in this case silkie chicken. It is a breed of chicken with black skin, meat, and bones, although the color can very from grey to black.
I bought it from a new Asian market that just opened up, it was pre-packed and frozen in a tight wrap like you would see at the store. I bought it Wednesday I think and left it to thaw in the fridge until today.
I opened the bag, removed the head and feet, and the wind pipe. The smell was very strong, and not pleasant, I would have to say musky with a touch of egg. The skin was a bit slimy, but the slime seemed to be gone by the time I was done cutting heads and feet off.
Since the color is dark, I cant tell from that, and the strong smell has persisted on my hands after scrubbing 3 times and doing the dishes.
Another note, the bird was an import from china, it wasn't USDA inspected, instead it had a Buddhist exemption tag on it and something saying it was inspected back where it came from.
We left a frozen pound of vacuum packed organic ground beef on the counter for 8 hrs (thought we would be back home in a couple of hours). When we arrived home it was completely thawed and at about room temperature (70 F). Is the risk too great to eat it after cooking it fully on an open grill?
I want to try a dessert using a can of cinnamon rolls for a crust. What I plan on doing is pressing the cinnamon rolls in the bottom of a 9"x13" pan, spreading them out so they cover the bottom of the pan, then baking it until it is done, about 10 minutes. After this is cooled, I'll add a pudding type filling. Will this work?
Back in old times (really old times), when people would get scurvy (vitamin C deficiency) on long voyages, Arborvitae (Thuja occidentalis ) was used as a treatment/cure to help folks recover from scurvy. That shows that it is useful in some amounts, and can be ingested.
So if it is healthy/safe, what amounts can be used as a seasoning/flavoring, and which types of food would the flavor go along with best?
I bought a 4 pound pork tenderloin and put it immediately in the freezer. It was there a week or so. Then I took it out and placed it on the counter Monday night to thaw. I don't have central heat and my internal thermometer hasn't gotten above 40-45 in days. I forgot about the tenderloin for about 20 hours. I was prescribed a medication that made me rather violently ill the last two days. When I remembered on Tuesday evening, I ran and grabbed it and threw it in the fridge. It was cool (like it had been in the fridge) to the touch. It was vacuum packed. I took it out today to roast after asking for advice in a group I am in. Everyone there said it would be fine. I even read that the door in a fridge can get up to 59 degrees, so food stored there spoils faster. I opened the roast and it had a slight smell. I rinsed it and there was zero smell. It is not slimy. It isn't stinky. Think it's okay to roast and eat?
I just moved to the San Diego area and began making my bread starter from scratch (it's 3 weeks old now) from the Tartine cookbook. I just made the country loaf and it rose perfectly and looks just like the pictures.
My issue is that is doesn't taste anything like sourdough bread. In the book I believe the author mentioned to extend the bulk fermentation phase from 3-4 hours to an extended period of time to create more complex flavors. So I extended that fermentation phase to 7 hours, but it still lacked the Sourdough taste that I was looking for (I'm comparing the taste to Boudin bread in San Francisco).
Is there something I need to add or should I just keep feeding my starter and eventually it'll get there? From what I understand it has to do with the bacteria in the air or in my hands, so maybe I just need my friends in the Bay Area to ship me some C02.
Thanks!
We recently had Tonkatsu for dinner, and it was delicious. But now I'm wondering what we should do with the rest of our bulldog sauce.
We've used up about half the bottle (300 ml bottle, so about 150 ml or 5 oz) and no Tonkatsu leftovers to use it on.
Besides waiting for another round of Tonkatsu, what other recipes could we try where we can use Bulldog Sauce?
I would like to make a jam (or perhaps more like a preserve/conserve or even marmalade; see this question for distinction) out of either
Edit: I tried to clarify the usage of fruit and husks; I'm trying to use the canonical terms as best as I understand them.
A bit of background for completeness: coffee beans (really seeds) grow inside a fruit that grows on the coffee tree. This fruit of the coffee tree is commonly called a coffee cherry or coffee berry, (looking a bit like a red cranberry or cherry when ripe). There are good pictures on that linked Wikipedia page, and a botanical diagram at wikia.
I found a source of dried coffee cherry husks (i.e., the dried skin and pulp of the fruit). In general, one can infuse these husks (or the whole, dried fruits), as a tisane, to make coffee cherry tea (also called cascara, or qishr -- see another Coffee.SE question for more on coffee cherry tea). I haven't (yet?) found any source of whole coffee cherries, so I intend to start with the husks (dried skin and pulp only). I could even consider gelling the brewed coffee-cherry tea as a jelly, if all else fails.
My questions are:
The credit for this question (and my obsession therewith) goes entirely to @EricPlaton over at Coffee.SE, by his original question about the topic, with a bit of suggestion by @Jefromi to ask about foodstuff-process-related topics here at SA. It sounds coffee cherry jam is made locally in some coffee-producing countries, so this concept isn't novel; however, prepared jam doesn't seem to be available more broadly.
As a side note, I've had coffee jelly , which is produced using (conventional, roasted, brewed) coffee and agar or gelatine, but that is not what I'm asking about. I'm also not here talking about using the roasted or un-roated beans themselves, which might be a separate, fascinating (to me) topic...
So, I wish to know for forming dough of Soyabean flour do I need to use hot water, cold water, or tap water?
Will the resultant dough be same as the whole wheat flour in terms of texture?
How long should be the kneading time here?
I am Jain by Religion, we have many Food Restrictions & being Stricter than Vegetarian, it is hard to have alternatives to many Ingredients. Currently I need alternative to the Following Ingredients because either they are Non-Veg as per my Religion or they don't suit my health. Yeast, Egg, Baking Powder, Cheese, Potato, Refined Flour, Arrowroot, Vinegar, MSG (MonoSodium Glutamate), Butter;
I have ate the most wonderful pumpkin preserves (chunks about 1-2 inches). I have bought it in very small jars from Armenia and Russian and it was very expensive, but delicious. Here is my problem. I do not need a receipe as I have made good preserves for over 35 years, whole fruit and chunks. My problem with the pumpkin is should I take off the skin by peeling it then cutting it, or first cutting it, cleaning the insides, quick boil it for a few minutes, then peel it and then continue on to preserve it? It's a long process either way, but our hearts want it so Mama gonna make it. HELP
I've just made some 50/50 loaves using a biga. The taste is quite good but I'd like the crumb to be more open.
The biggest issue is that while raising the dough tends to "spread" rather than rise. What did I do wrong?
Here is my recipe:
For the biga:
500g manitoba flour (extra strong)
300ml water
8g active dry yeast
After 24h I add:
500g wholemeal flour
300ml water
1tbsp vanilla paste
1tsp sugar
I've shaped the loaves straight away as I know wholemeal bread doesn't like long proofing. I've let the dough raise 1 hour at room temperature and 10 hours in the fridge. This morning I found the dough slightly raised and evenly spread in the pan (more like a focaccia than 3 loaves :-) ). I've reshaped a bit, just separating the three loaves.
In the oven the size hasn't changed much (180 C, with a bit of water to keep humidity right).
I'm trying to get soft, open crumb loaves, like this one http://ift.tt/1wb49z9
Tonight we were having meatball subs we open store bought spaghetti sauce and put it on our subs. As soon as we ate I looked at the sause and it had bubbled and ran over the sides the top looked like lava with bubbles busting air. Anyone ever hear of this? It was sauce with Italian sausage.
I tried googling this one but I just kept getting recipes.
I bought a slow cooker (Proctor-Silex 33043 4-Quart Slow Cooker), which seemed to have good reviews. However I try to make stock, which I would normally cook for 12+ hours, every time that I do it bubbles over. It isn't to say that the liquid itself boils up and out of the pot but rather a ring of liquid forms on the edge of the pot and begins to bubble outwards.
It causes a mess by burning inside of the metal part of the pan (in-between the heating element and the stoneware part) and spilling down the outside walls of the slow cooker onto the counter.
What can I do about this? Is it just a bad slow cooker or is there a trick I'm missing. I haven't encountered this problem before with my old cooker or pot on the stove. I was considering inserting a toothpick in the edge or something.
Has anyone else encountered this? Is it because I'm making very liquid stock vs say a heavier dish like oatmeal? I've tried shallow (less liquid) and very full but it occurs in both scenarios.
I tried googling this one but I just kept getting recipes.
I bought a slow cooker (Proctor-Silex 33043 4-Quart Slow Cooker), which seemed to have good reviews. However I try to make stock, which I would normally cook for 12+ hours, every time that I do it bubbles over. It isn't to say that the liquid itself boils up and out of the pot but rather a ring of liquid forms on the edge of the pot and begins to bubble outwards.
It causes a mess by burning inside of the metal part of the pan (in-between the heating element and the stoneware part) and spilling down the outside walls of the slow cooker onto the counter.
What can I do about this? Is it just a bad slow cooker or is there a trick I'm missing. I haven't encountered this problem before with my old cooker or pot on the stove. I was considering inserting a toothpick in the edge or something.
Has anyone else encountered this? Is it because I'm making very liquid stock vs say a heavier dish like oatmeal? I've tried shallow (less liquid) and very full but it occurs in both scenarios.
please could you let me know what went wrong - have made these before and they were slightly soft, but edible. This batch half set, but still runny Method:
1 cup sugar 1/2 cup water 1 tablespoon lemon juice 1 tablespoon honey 1/2 tsp ground ginger 1/4 tsp ground cloves simmer for 20 minutes on low heat, take off heat and allow to cool slightly, drop onto baking paper. dust with icing sugar
My local grocery store prepares a chicken fajita blend that has the chicken, marinade, onions, and peppers all mixed together. It's simply for convenience. Buy x amount of the mixture, go home, throw it into a skillet, and voila: dinner. My question is whether or not this is safe? and if so, does marinating the vegetables detract from the blend of flavors they normally provide? I like biting into a fajita and tasting the individual flavors.
Thank you in advance for any advice
Ingredients of Weikfeild cocoa powder. http://ift.tt/17saQXh
It says it has 0 sugar. So, why does it not taste horribly bitter when I taste it?
I add it to coffee without any sugar and I do not notice any extreme bitterness.
Why is that so?
I looking not to waste time and product experimenting. What are the consequences of leaving the salt / glutimate / etc mixture on kombu when, say, making dashi?
I want to make Candied fruit more efficiently, and all the recipes I have found say basically "bring simple syrup to a boil, then lower to simmer with the fruit/peel in until translucent"
So my question is:
What temperature should the syrup be during the infusion phase?
I would like to use my SV machine and a zipock to take the guessing and hands on part out of this recipe, but don't know what to set this temperature to.
I found this: To what temperature should you take candied citrus peels?, but it doesn't give the actual answer :(
And I have seen this, (http://ift.tt/1BHQvul) but it has a chamber sealing step I can't do - so don't know how that affects the temp and time hold, if at all.
Thanks in advance for your advice!
I have tried simply dough recopies for potsticker wrappers or dough's slightly more involved like corn tortillas and no matter what, whenever I press the dough for shape it doesn't keep form and just shirnks back up.
I have tried rolling pins and tortillas presses, but as soon as it flattens within seconds it shrinks back up again. I use a stand mixer to mix all the ingredients. Does my issue maybe relate to not mixing long enough or maybe mixing too long? any tips would be appreciated on how to make sure the dough keeps its shape after flattening.
Today I found out I had rotten food (bread and meat) inside a closed (I think) container inside a bag. The bag had been smelly but I couldn't find the source until today. I immediately threw it away, but it had a nasty look: putrid smell, black-green-colored (hard to tell). I had felt the smell for quite a few days, maybe two weeks (though I suspect it had been hidden on the bag for longer). Today, when throwing it away, I obviously smelled it once again.
I did wash my hands thoroughly, but I'm still worried this might be dangerous. I'm not feeling any symptoms, but should I be worried about the potential consequences? I was close to the source, and smelled it, many times. Presumably either fungi or anaerobic (even aerobic?) bacteria were involved, and these can give some nasty infections, I think.
What is the best way to remove or alleviate the sour, briny taste of canned bamboo shoots? I've tried soaking in cold water for several hours (changed water every hour). I've added salt one time, but found it to be too salty and still sour after cooking. This can't be the natural taste of bamboo because I've tried fresh ones before.
It seems to be a widely held belief that that freezing chicken, and then defrosting, cooking, and eating it much later (well past the expiration date) is a perfectly fine thing to do.
What makes it safe? And are there any food safety hazards to watch out for when doing this?
I read everywhere that I should put garlic first in the oil for a stir fry. However, whenever I do this the garlic burns into little brown chunks. What's the proper amount of time for letting garlic sit before adding other stuff ? Thanks
If I placed bread crumbs in a pot of oil to deep fry and then take it out, it comes out crispy and not 'wet', although they are drenched in oil initially?
But if I place bread crumbs in boiling water, they just stay soaked?
Jamie Oliver had a steak recipe that was fairly simple:
If I don't want to use the butter (or any diary product) for the above step, what else can I use in that rubbing step instead of the butter? What exactly does the butter rubbing do, what effect would there be if I skip that alltogether, and what can I do to preserve the effect?
He mentioned that you can add butter to the resting juices to sweeten them, but didn't explain what rubbing when grilling does.
What can I use in place of marjoram in vegetable soup? The recipe already calls for oregano.
A jar of harissa made by me just exploded at a friends house, why would this happen?
I'm wondering if it matters whether you start from acid alone (lemon, vinegar or citric) vs something like acid + rennet.
So the whey left over from making paneer, vs the whey left over from making mozzarella. Can you use either to extract the ricotta?
Every time I make use of vanilla beans, specifically the seeds contained in the pods, the seeds fall to the bottom of whatever it may be that I am making.
I was wondering if there is a technique to somehow, for lack of a better term, render the seeds suspended inside of say a crème?
I often find myself (and it is not seldom the case with others) scraping the bottom of a crème brûlée trying to get at the bed of vanilla marrow that lies at the very bottom of a ramekin.
This can however sometimes create an appealing visual effect and will not take away from the taste/eating experience, as is the case with a panna cotta if served turned out onto a serving plate.
I realise this may be somewhat of a silly question, but it is something that has popped into my head time and time again in the kitchen.
Wanting to make a roast for dinner tonight. The recipe is a British one calling for 1.5Kg of 'joint of sirloin' but I think the butchers in America call it by 'where' on the sirloin it is. The recipe calls for roasting it around 55 min. Thanks!
Can a packaged muffin mix be substituted for a quick bread mix in a recipe
What is the difference between chocolate fondant and liquid chocolate cake? They are quite similar and visually indistinguishable.
I hope to preserve the cheese I make in wax alla Gouda but the books keep talking about cheese wax. Is this a special kind of wax and if so what is the difference between it and regular wax?
Also is it a rule that you have to brine your cheese if you wish to wax it?
like the title said, is it a good dish? I'm trying to make a good curry for breakfast congee, I'm interested in massaman but with slightly more complex spice. is it possible?
Both contain cocoa and chocolate flavor as ingredients.
What would be the real difference between them in terms of taste and usage?
Can I cool off the manicotti noodles completely before stuffing them?
if I add my eggs too quickly while making choucroute pastry by hand what action should be taken
I've had my espresso machine for a little less than a year. It's a DeLonghi EC155. It heats up fine (I assume so - a green light that means "ready" turns on, and I've followed the instructions and let it sit for 30 minutes heating before using it), but when I pull a shot, it makes the sound of the water being pushed through the grounds, but the green light turns off halfway through the process. I stop pulling the shot, wait for the light to come on, and finish pulling the shot.
Usually when I dispose of the grounds, they're very watery. Is there a way to make the machine hold heat longer, or is it a defect with the machine?
I unthinkingly followed a recipe for a type of chocolate cake where it said to dust the cake form with breadcrumbs after greasing. Unsurprisingly the toasted breadcrumbs were clearly visible on the outside of the cake after baking.
This wasn't a big deal and the crumbs were easy enough to brush off anyway, but it got me thinking: when is it better to dust with breadcrumbs and when is it better to use flour?
For my chocolate cake, if I'd stopped to think, I would have used a flour/cocoa mixture. If I were making a delicate sponge most likely I would go for flour there too.
What about breadcrumbs though? Perhaps the batter is less likely to stick to the form if dusted with breadcrumbs? Or would you use breadcrumbs to add a little crunch to the cake's outer surfaces (can't say I noticed any crunch myself).
I visited a Pizza place(Pieology) that had "Spicy Chicken" on the menu. I figured it would be similar to spicy sausage and have some type of red pepper added for a bit of heat. Rather it was actually buffalo chicken flavored spicy chicken based on red sauce vinegar of some kind.
What should one expect when a menu has "spicy chicken"? Hot sauce chicken or dry spice blend chicken?
So, I love chicken and I love to fry it. The problem is that the oil, when it becomes hot, starts exploding and it is very easy to get some on the clothes.
What do you do? Is there any trick?
I read in a previous Q that someone had subbed goat parmesan for regular. I am looking for a farm source in New York State or nearby.
The recipe calls for light corn syrup but I couldn't find light corn syrup and would like to use dark instead. Does it affect the color I get at the end (before adding icing colors)?
A couple of times I've made the mistake of adding the liquid used to soak dried mushrooms back to my broth resulting in a horribly bitter taste.
The top answers here and here make no mention of bitterness. Instead they say the liquid should be reserved and used to add mushroom flavor. This can't be the whole story.
Could it be that different mushrooms require different preparation methods?
Recently I have been using a mixture of porcini and funnel chanterelle. Previously, I only used porcini, so perhaps chanterelles are the problem?
One online source (which I'll link to if I find again) suggested cold water should be used to avoid bitterness. Another online source (again, I've lost the link) says that warm water should be used and boiling water will cause bitterness.
I don't remember now but it's possible that I used boiling water so these claims sound plausible to me.
Does anyone know for sure whether bitterness depends on the type of mushroom or the method of soaking?
When making scrambled eggs in my cast iron skillet, I find the eggs look "grimey" after they are cooked like the seasoning is coming off. Am I not cleaning the pan correctly? Does it need to be reseasoned (possibly better seasoned)? Or are eggs in cat iron a bad idea?
As you can see this is my latest attempt on making chewy cookie I use melted butter 220g brown sugar 200g white sugar 100g AP flour 320g 1egg+yolk
I don't understand why it turns to dark color. Is it because of Brown sugar? (but chewy cookie need high Brown/white ratio, doesn't it?)
One more thing i noticed while mixing was that sugar (both white and brown) didn't mix easily with melt butter.
Please help!!
ps. Chewy cookie and Softbaked cookie, Are these two the same thing?
Many years ago (at least 50) my dear Babuska and Auntie used to make something called "Kozenach" on New Years Eve. At the stroke of midnight our entire family would drink champagne and eat this wonderful desert. This desert consisted of the best freshest pure honey my father could find from his beekeeper friends and walnuts that we all would crack open carefully so as not to get the shells in. The women would prepare these 2 ingredients by cooking them together and spreading them on many plates because everyone ate this like it was the best thing in the world, it was, and it was also very healthy for you. My question is this. This was a Russian dish but people of different ethnicities (Armenians, Russians, Germans, etc.,) also enjoyed it very much. I have tried to find the elder women who are still alive who made it, but unfortunately their touch and memory is not there. It is the same for homemade "halva" which is totally and unfortunately not the same that is sold in stores, pre-made or even made at the stores. I used to make this but again, my memory and my own receipes are lost (this receipe is basically making a rou and adding sugar water). To make you all really laugh, my Mother used to take raw egg yolks, put granulated sugar in the raw egg yolk and beat the heck of of it in a cup by hand until it turned to a silky light yellow color, forming ribbon peaks (called Googley-Moogley) which I still make with my mixer. She not only fed it to me but to my sons who are in their 30's and now tells me what about my granddaughters eating this? Oh well. Does anyone have any clue or has anyone experienced this wonderful sweet of my childhood called "Kozenach"? If so, let me know so that I can figure out what to do and how to prepare this simple but complicated sweet of only 2 ingredients ("Kozenach). I have looked all over the internet, asked friends, gone to church and now am asking all of you for help. "Help". Thank you all for any help you are able to give me.
I go on frequent long-term road trips, and I don't have access to running water during those times. Is it okay to fill up a bowl of water and just stick the vegetables in there and rub them, take them out and be done? If I wash one veggie after the other after the other using the same water, I'm thinking I'd just be using contaminated water to clean vegetables after the first set.
Any ideas or recommendations? Is the method I'm asking about good enough? I was reading adding white vinegar helps but the articles didn't provide any scientific studies or anything.
I'm getting into braising a lot of pork and beef roasts. Standard routine: pick cuts with more connective tissue, sear on all sides, then into the oven with seasonings, herbs, veggies, and liquid (I use broth; can't use wine or beer, or add a bunch of fat or carbs, for dietary reasons), and cook for several hours at about 325F.
I'm getting good results texture-wise, but the inside of meat is always bland. What techniques can I use to season the inside of the meat? It seems like if I could just get some salt in there it would help. With the pork, maybe brining is the way to go? Not sure if you can even brine a beef roast, though.
I want to make a dessert using a sugar cookie crust (1 Pillsbury 16.5oz roll), and a mixture of 1 1/2C butterscotch chips, 1 8oz pkg, cream cheese (softened) and 1C heavy whipping cream mixed together as the filling, spreading whipped topping on top. What size pan should I use and how long should I bake it?
First off, I am a pastry chef, and my first thought is, when in doubt, toss it out. I have very little experience with chicken. I am also obsessed with trying new things, in this case silkie chicken. It is a breed of chicken with black skin, meat, and bones, although the color can very from grey to black. I bought it from a new Asian market that just opened up, it was pre-packed and frozen in a tight wrap like you would see at the store. I bought it Wednesday I think and left it to thaw in the fridge until today. I opened the bag, removed the head and feet, and the wind pipe. The smell was very strong, and not pleasant, I would have to say musky with a touch of egg. The skin was a bit slimy, but the slime seemed to be gone by the time I was done cutting heads and feet off. Since the color is dark, I cant tell from that, and the strong smell has persisted on my hands after scrubbing 3 times and doing the dishes. Another note, the bird was an import from china, it wasn't USDA inspected, instead it had a Buddhist exemption tag on it and something saying it was inspected back where it came from.
Why did my pork center cut loin turn out tender but tasteless?First I marinated the meat for two hours with a mixture of balsamic vinegar, olive oil and Italian seasoning. Then pan-seared it to brown its surface. Finally I braised it in the oven,covered with aluminum foil, using a vegetable sauce.until the internal temperature was 150 F. The result was a tasteless meat, very tender but with a mushy texture.
I would like to make umeboshi makizushi, but I don't have access to shiso leaf which is traditionally paired with the umeboshi. Is there any acceptable substitute for the shiso that is more readily accessible in the US?
I was watching a cooking show yesterday where the chef used a process I have never seen before, without explaining why. I've been wondering about it and can't come up with a satisfactory answer, which is where you guys come in.
The recipe revolved around meatballs (in this case made from minced chicken, egg, breadcrumb and green herbs) which the chef boiled until cooked in a pan of water and then afterwards browned in butter.
Can anyone tell me what the benefits would be of this reversal of the normal process where you sear/fry the meatballs first and then cook them in a jus, sauce, or oven?
I left milk out in jug , bought new, for twelve hours. Is it ok to drink?
I am asking this for a friend because we cannot find the answer in google (but did learn a lot about cocaine, dj mixers, bread, concrete and ligers).
seems like there must be a term/principle/something for this thing: it's easier to mix cocoa powder into a tiny bit of water than a whole cup of water it's easier to blend two things of diff. textures or consistencies or forms when the amounts of each type are quite different? when the wet thing is much less? for example: in making this tea blend that involves two main textures: powder and granules it's easier to mix the powder with the granules when i do all the powder at once and just a small amount of granules then add that mixed to the rest of granules what are the words for this?
I would like to try and recreate the sticky rice(aka glutinous rice or sweet rice) as I often find served in a kratip at my local USA Thai restaurant. I already have a rice cooker - the Hamilton Beach Digital Simplicity Rice Cooker and Food Steamer(on Amazon). I've cooked quite a few different long grain white rices and also brown rice, but have not yet tried sticky rice.
For stantard long grain basmati rice I would just pop it into my cooker pot with the appropriate amount of water and press the white rice button. I have some concerns about the sticky rice as I have read that it requires a presoak upwards of 6 hours and I've also read that some rice cookers(Zojirushi) have a specific mode just for sticky rice. I've also read reviews on simple steamers for sticky rice, so that leads me to believe that I would actually have to use the steamer basket vs the regular rice cooker pot, but I'm just guessing.
Since my rice cooker does not have a specific mode for sticky rice, is it possible with my rice cooker, and if so how?
Some related resources that didn't quite answer this question:
I would like to make a jam (or perhaps more like a preserve/conserve or even marmalade; see this question for distinction) out of the husks of coffee cherries or the entire, whole coffee cherry (coffee berry).
A bit of background for completeness: coffee beans (really seeds) grow inside a fruit that grows on the coffee tree. This fruit of the coffee tree is commonly called a coffee cherry or coffee berry, (looking a bit like a red cranberry or cherry when ripe). There are good pictures on that linked Wikipedia page.
I found a source of dried coffee cherry husks. In general, one can infuse these husks (as a tisane) to make cascara or related qishr ; see another Coffee.SE question for more on that. I haven't (yet?) found any source of whole coffee cherries, so I intend to start with the husks. I could even consider gelling the brewed cascara as a jelly, if all else fails.
My questions are:
The credit for this question (and my obsession therewith) goes entirely to @EricPlaton over at Coffee.SE, by his original question about the topic, with a bit of suggestion by @Jefromi to ask about process-related topics here at SA. It sounds coffee cherry jam is made locally in some coffee-producing countries, so this concept isn't novel; however, prepared jam doesn't seem to be available more broadly.
As a side note, I've had coffee jelly , which is produced using (conventional, roasted, brewed) coffee and agar or gelatine, but that is not what I'm asking about. I'm also not here talking about using the roasted or un-roated beans themselves, which might be a separate, fascinating topic...
The last batch of challah (bread) that we made had a very chalky undertone and aftertaste. This time, the dough has a faint smell of the chalk (we didn't bake it yet). The flour has no odor and was kept in the freezer until now, and the yeast is not expired and didn't smell off. Could it be the addition of honey to the dough? Any ideas?
HELP!!!! this is my first 2D carved cake and am very fustrated do I need to have the cake stacked and dirty Iced? or dry stack to carve ? I know to freeze the cake but I hate to make all that buttercream icing and blue berry filling just to carve it away. Its a betty boop what should I do?
fustrated in Mobile prb4537
I have a 1kg beef brisket, still in store packing, sitting at room temp for 24hrs. Is it safe ?
I've attempted making an Alfredo sauce many times in the past: With flour+butter, without, many different recipes that none have achieved an actual white color. The mushrooms and onion tint the whole sauce in this grey shade which isn't very appetizing. Any tips or tricks for a sauce that's actually white? Thanks.
I made some pasta using wholemeal flour instead of white flour. My ratio was one egg to 100 grams of flour.
However, I noticed the following things when making it.
It took a good half hour (and lots of sweat) to knead it to develop the gluten and to get it somewhat silky and smooth.
It seemed to take longer to cook than package dried pasta, which is strange because I'd expect it to take less time given that it's fresh pasta.
Is all this normal for pasta made with wholemeal flour, or could it be that my egg to flour proportion is wrong? Also, I made this using ONLY egg and flour, with a teaspoon of water here and there to help soften it. Am I missing anything?
My question is based on this concept:
The proteins (enzymes) denature at a specific temperature. This paper says that plant proteins denature at 50 - 60 degree celcius.
As far as my knowledge extends this denaturation happens rapidly if such high temperatures are attained.
That said, I have noticed in mills where wheat is ground, that the wheat flour is at a high temperature (due to rapid compression, I believe, which will cause the wheat to get powdered, correct me if I am wrong). Would this affect the enzymes in wheat and ultimately the flavor such wheat yields?
Is there any change in flavor when bread is made from slow, manual, hand-ground wheat flour?
Please point me toward any experiment done in this field! I am super curious!
I've just made some 50/50 loaves using a biga. The taste is quite good but I'd like the crumb to be more open.
The biggest issue is that while raising the dough tends to "spread" rather than rise. What did I do wrong?
Here is my recipe:
For the biga: 500g manitoba flour 300ml water 8g active dry yeast
After 24h I add: 500g wholemeal flour 300ml water 1tbsp vanilla paste 1tsp sugar
I've shaped the loaves straight away as I know wholemeal bread doesn't like long proofing. I've let the dough raise 1 hour at room temperature and 10 hours in the fridge. This morning I found the dough slightly raised and evenly spread in the pan (more like a focaccia than 3 loaves :-) ). I've reshaped a bit, just separating the three loaves.
In the oven the size hasn't changed much (180 C, with a bit of water to keep humidity right).
Any suggestions on how to improve my bread?
It has been requested that we host a Seinfeld-themed dinner. I was thinking soup Nazi, but one of our guests is allergic to seafood (no lobster bisque). I'd rather not spend all day in the kitchen. And if we can avoid deep frying that'd be great.
What can we make that's tasteful and deli and dinner?
A few friends of mine are visiting and I wanted to make some Quesadillas (No meat). Ordinarily, I would make them, keep them covered in tin foil and serve hot in a few minutes. However, this time, I need to pick up my friends at the airport which would be a ~2 hour return journey. I was wondering at what point should I pause my recipe to go pick them up and resume.
I wanted to get as much prepared before hand so I can serve immediately after we return home. If I fry vegetables, tortilla, layer cheese and keep them ready to fry, would that be OK?
do I need to cover the jar that the fermenting bread starter is in? If so, cover with what?
I prepare Turkish coffee, and use pre roasted coffee powder for the same.
What is a good time to add Cocoa powder to coffee - before heating, after heating or during heating?
Does it matter?
When I make asparagus, I cut off the ends and boil them in water for about 5 minutes. I discard the ends, and add the other half of the (uncooked) asparagus into the pan with the same water for 8-10 minutes (medium high heat). Afterwards, I place the asparagus on a baking sheet, top with cheese, and put it in the oven at 350 degrees until the cheese melts. My question is.. Why do my asparagus come out too chewy/soggy? Am I cooking them for too long? What would you suggest I do differently to get the right texture? Thanks!
Can you please answer this. Is apple a wet or dry ingredient? It will be grated
What is the mechanic involved to cutting in the butter to make a better pie crust?
Suppose I'm somewhere where stores don't seem to stock baking soda or baking powder. Are there other names either of those might be sold under? Or are there things I could substitute?
All the recipes for homemade marscapone cheese I have seen use some type of cream with at least 35% fat.
I'm not sure how much fat percentage is in whole milk (I never see it stated on the bottle) but it looks pretty fatty (I can see the fat separate a bit on top before you shake the bottle)
Can this type of milk be used to make marscapone cheese (or any fresh cheese)?
Could a large cast iron pot be used as a saucepan?
Most recipes I cook usually involve a sauce being cooked low and slow in a 20cm saucepan.
I was thinking of buying a 20cm cast iron saucepan but now I'm wondering whether I should just buy a slightly larger 24cm Dutch oven style pot.
The main concern I have is the pot lacking a long non-conductive handle to stabilise it while stirring.
I'm in a place where buying baking soda is proving to be quite difficult, so I was looking for substitutions, and it seems there really aren't any. So this got me thinking: Baking soda is made (or otherwise harvested from nature) in some way.
How can I do this?
I realize the answer is likely to be so involved or expensive that I won't want to undertake the project, but for the determined baker, how would it be done?
I'm sure I will find it here eventually. The fact that my local Wal-Mart in Guatemala City doesn't carry it just made me start thinking of alternatives, and thus the question, but primarily out of curiosity.
I made a persimmon jam, just like I successfully made other jams, i.e.: took 7 persimmons, added a cup of sugar and a little lemon juice, put in a bread baker and activated the special jam program.
The jam is delicious, but, after several seconds in the mouth, it gives a very unpleasant feeling that the tongue and the entire mouth becomes dry.
What happened to the jam? Is there a way to rescue it?
It's Tết again and I'm about to buy this traditional Vietnamese delicacy. However, since I'm currently trying out a Joylent-only diet, I'll only be able to eat it after a couple of days.
So my questions are:
How long can I safely store Bánh chưng in the fridge?
Can I preserve it somehow? I've heard that some people boil or freeze it.
I was making vegan coconut ice-cream with coconut milk base. Instead of using a can of coconut milk, shredded coconut with hot water was squeezed through a towel for coconut milk replacement. Then almond milk added and whisked together before putting in the back of the refrigerator (no ice cream maker). Ice cream is really hard and icy after one night. Is it possible to make creamy and soft coconut ice cream with coconut milk from shredded coconut or coconut flesh?
I tried googling this one but I just kept getting recipes.
I bought a slow cooker (http://ift.tt/1Dpcero) which seemed to have good reviews however I try to make stock which I would normally cook for 12+ hours however every time that I do it bubbles over. It isn't to say that the liquid itself boils up and out of the pot but rather a ring of liquid forms on the edge of the pot and begins to bubble outwards.
It causes a mess by burning inside of the metal part of the pan (in between the heating element and the stoneware part) and spilling down the outside walls of the slow cooker onto the counter.
What can I do about this? Is it just a bad slow cooker or is there a trick I'm missing. I haven't encountered this problem before with my old cooker or pot on the stove. I was considering inserting a toothpick in the edge or something.
Has anyone else encountered this? Is it because I'm making very liquid stock vs say a heavier dish like oatmeal? I've tried shallow (less liquid) and very full but it occurs in both scenarios.
I'm trying to make a lemon soda using fermentation.
Is it possible to make a lemon soda by mixing sugar, lemon, warm water and a scoop of live cultured yogurt? I put it inside a pressurize cooker, is this okay?
I have a recipe that calls for 1 lb of glutinous rice flour (mochiko), but I don't have a kitchen scale. Approximately how many cups would this be equivalent to?
When making chocolate glaze for éclairs or donuts, I want to use almond milk (well mainly because I don't normally have heavy cream readily available but I have almond milk)
The almond milk I have is a nice smooth texture and not too runny, like some of the thicker soy milks out there.
Will this work in place of the heavy cream?
For example this recipe is rather simple, can you just replace the exact amount of heavy cream with almond milk?
Chocolate Glaze: 1/2 cup heavy cream 4 ounces semisweet chocolate, coarsely chopped
Some recipes I have seen say to use egg white and water instead of lemon juice and water in peppermint creams.
Why is this? What does egg white do that water doesn't?
So I am wondering, what are the most common recipe adjustments needed when you add a kitchenaide mixer to your toolset? I recently added a kitchenaide to my kitchen on valentines day so that's the source of my question.
For instance, when making pie crust I used to just dice a stick of cold butter and slice that into 8 oz of flour adding water a drizzle at a time until I got the consistency I wanted, then I would roll that up into a ball.
The kitchenaide comes with a quick instruction book with simple recipes for the basics, and it's pie crust recipe is a bit different (more ingredients).
I was making pie crust for chicken pot pies, and halfway through I said...Hey, that's why I got a kitchenaide. I just tossed the whole unfinished mess into the mixing bowl and let the flat beater do it's job at speed 1. It seemed to work just fine and I rolled out perfect crusts.
So...what adjustments to my recipes do you think I can expect or do you think not too many at all?
I've just run out of cumin and rather than go to the shops for more I wonder what I could substitute for cumin?
I'm making a lentil soup, which calls for sweating onions and the finishing the onions with cumin before adding the stock.
What can I use instead for variety or desperation?
I've just run out of cumin and rather than go to the shops for more I wonder what I could substitute for cumin?
I'm making a lentil soup, which calls for sweating onions and the finishing the onions with cumin before adding the stock.
What can I use instead for variety or desperation?
I was making an old recipe to serve and it is with pineapple, cream cheese, dream whip and other ingredients and it says to beat 2 egg yolks and mix in then beat the 2 egg whites and fold in at no time do you cook this recipe. You put vanilla wafers for the crust and then layer this pineapple mixture until you have used it all and top with dream whip and refrigerate for at lease 24 hours.
My question is will the egg yolks and egg whites be ok not being cooked? It has been over 30 years that I have made this and I just can't remember ever using raw eggs.
I don't have access to baking parchment and I need to make a cheesecake tomorrow. Is there any substitute that I can use for baking parchment?
I have a kenmore stove model number911-735-9180 my burners are working fine they click to turn on but my oven does not work I push the bake setting and it does not heat up although my broil works fine
Golden syrup in a plastic bottle, all looks normal. Best before date Feb 2010. Ok to feed to kids on pancake day February 2015??
Let's say I'm cooking a piece of meat and the whose outside temperature is higher than its inside temperature. If I stick a meat thermometer through the piece of meat so that part of the needle is at the center and part of it is at the surface, what reading will the thermometer report?
Also, would the reading be skewed if most of the needle is not touching anything? Should I stick the needle through a second piece of meat so that the whole needle is covered?
(Background: I'm thinking of food safety)
Let's say a family member asked me to try cooking lo mein for dinner, but I don't have time to stop by a big enough grocery store to get Asian noodles. I do, however, have spaghetti in the cupboard.
Are spaghetti noodles a reasonable approximation for lo mein noodles? (As far I understand it, they're both wheat-based.) What textural or flavor differences would I encounter with this substitution?
The microwave is usually frowned upon my ambitions chefs. It provides a convenient way to quickly heat ready made meals or the left overs from the day before, but it is usually not regarded as a serious kitchen utensil.
However, it seams to me that the unique way in which a microwave delivers heat should open up possibilities for food preparation that simply did not exist before the introduction of this device.
Not being an experienced "microwave chef" myself (in fact I never had access to one until very recently) I ask myself:
Aren't there any crazy molecular cuisine type recipes that use the specifics of a microwave oven in an unconventional way to prepare surprising and delicious food?
I apologize if this has been asked before and I was just unable to find the question...
I was reading a recipe for Slow Cooker Rosemary Garlic Beef Stew and noticed that one of the ingredients called for a "sleeve" of celery. I've heard of a stalk of celery, but I've never heard of a sleeve. Here is the list of ingredients:
Ingredients
How much celery do I need to add to the recipe?
Generally speaking when a recipe calls for a cup of a fresh herb like cilantro, how tight to I have to cram it into the measuring cup?
This morning I began crockpotting my first (ever) pork butt in an attempt to make pulled pork. In preparation of this, two days ago I smeared the meat with a spice rub and put it in a large sealed bag in the fridge. I did this because the recipe I was following stated that giving the rub a few days to "sink in" to the meat was crucial. This got me wondering:
Does rub/marinade actually penetrate into meat, if so, how?
The animal is dead, so I would imagine anything along the lines of "osmosis" or "capillary action", etc. would no longer be functioning.
To me, it doesn't seem feasible that rub/marinade would actually penetrate into a (dead) piece of meat. If it does, I'd like to know how, and how deep the rub/marinade actually travels.
I occasionally make Macaroni and Cheese with a béchamel/roux (and tuna, but I still call Macaroni and Cheese). I make the sauce with butter, corn flour and milk and add the cheese later. I use a lot of milk and after I've just cooked and served the dish the sauce has a beautiful creamy/liquid texture.
I cook the sauce in one pot and the pasta in another. When both are cooked I quickly drain the pasta and add both it and the drained canned tuna to the sauce. I then heat it just long enough to raise the temperature of the tuna without changing the flavour by recooking it.
However, when I refrigerate the leftovers and reheat them I just end up with clumps of pasta (and tuna) stuck together with an almost solid sauce. The flavour is still good, it's just the texture that's changed. Is the pasta absorbing extra moisture before it cools? How can I prevent this so I have creamy reheated Macaroni and Cheese?
I have been trying to make dosa in the US since 6 months & never got the fermented batter. When searched in seasoned advice I found a similar question asked. How to ferment dosa batter?
I have been using correct proportions of rice, urad dal, fenugreek & poha. Even I tried grinding the mixture using soaked urad dal, rice, water and even kept overnight in the oven with lights turned on, but I never got my dosa batter fermented. I have used the same proportions in India and I was successful in making good fermented dosas, but the only difference is that I am using Sona masoori rice for making dosas in the US. I am suspecting that this might be causing a problem , but I am not sure about this and if it is yes, why is it so ?
Can I refreeze Cravadlox made from previously frozen salmon?
If I have a British recipe that lists "1 tin chopped plum tomatoes," how many ounces is that? In British English, does "tin" usually refer to a specific size? In the US, cans generally come in 14 and 28oz sizes - which one is likely closest to what the recipe means?
I recently made this truff ravioli dish, it was an easy enough recipe, but I was confused about one thing: it calls for 'musk'. I didn't know what this was, my research only turned up musk melon, which I think is probably different. So, I skipped it.
So, my question is, what is 'musk' as used in this recipe, and what sort of flavor would it have imparted to the dish?
I Bar B Q ed some pork ribs last night, I left them out on the counter and the house was at 70 I ate them this morning without reheating. Some on site say I will die, others say because of the sause most likely not. Here goes folks, my bad will be knowledge for you. Will he die, or will he live?
Unfortunately, I do not have any cocoa powder left and I am wondering if using cadbury's hot chocolate mix would give me the same effect.
I am an Indian man soon going to shift to the US for Graduate education. I am not much aware of the American diet and the local food cuisine and would like to know more about it. My question has 2 parts:
It is well known that consuming spicy foods increases your metabolism and contributes to fat burning, mainly due to the presence of capsaicin.
Since this effect is very small, how many spicy foods would one have to eat (in terms of capsaicin) in order for the weight loss to be noticeable, strictly theoretically speaking?
I am a teetotaler and plan to remain that way till death. I am a vegetarian too. So I would use vegetarian or mushroom stock only.
What is the role of wine in making risotto? Does it help in getting the consistency or does it add flavor?
What can I substitute instead to get a comparable flavor?
I'm a fan of italian mushroom risotto and I love to cook it from time to time but cooking the arborio rice well seems impossible to me if I follow traditional recipes. Last time i pre-cooked the rice in water before bolinibg it in cooking wine but didn't seem to help. No matter for how long I boil it, I would end up with very hard rice at the end.....does anyone knows what is the best way of cooking risotto? Thanks
What is the best way to make noodle dishes like lo mein in a wok? I am trying to get the best noodle texture and a taste close to the restaurants.
I live in Europe but use many US recipes. These often call for onion powder which is hard to find here. Diced or minced onion is often not a good alternative and whilst garlic powder is easier to obtain, I find it complements rather than replaces onion powder. What could I use as (an easy to obtain) substitute for onion powder?
I'm drinking Rooibos Vanilla Tea and I like to dissolve an 80 mg caffeine pill in it. I hand press the pills myself from pure caffeine powder. However, the pill doesn't dissolve that good in the tea. Instead, it either brakes into smaller pieces and float around or doesn't dissolve at all.
Is there a creative way to make them dissolve, such as using some sort of binding agent? I already tried to use capsules, but I don't like the idea very much, because you have to open them and pour out the powder.
A recipe might call for one large onion or two small eggplants. When cut as directed it seems to yield way more than the recipe intended. I got the two smallest eggplants in the store and after cutting one I had more than enough for the recipe. It almost seems like the people who write the recipes only have access to veggies that are smaller than average. Is there a reason why their large onion is equivalent to my small to medium onion?
I have tried their Soft baked Nantucket and Captiva Dark Chocolate Brownie and i really like the texture of it.It's sticky (or chewy),you can almost fold it and it'll bend rather than break.I don't know if i call dense or not but in the inside, there's no evidence of any air pockets that come from creaming method at all.
I try to mimic it at home but can't achieve the same result. My cookies came out cakey and thick. for more info, I used melted butter and high brown sugar ratio, 1 egg+1 yolk and i used AP flour.
Thank you
ps.http://ift.tt/1KXuEAB here how it looks like.
After someone posted a link to a hand-turned coffee grinder, I was reminded that I needed to replace my pepper mill. My third one in about seven years.
After reading the 1 thru 4 star (and skimmed 5 star) reviews of mills from $12-45, they often come down to the grinding mech wearing out quickly, the plastic around it somehow messing up, or something falling off while readding more pepper and rendering it nearly inoperable (which is my current predicament: some ring fell off during a refill, and now the knob that holds the top in place ends up dictating the grind coarseness loosens itself after 2-3 uses, and if you overtighten it, you get no pepper).
Any of you have any suggestions for good, long-lasting mills that you can still get (preferably in the $25-35 range, but could go a little bit higher)? Are those tall wooden ones any better/worse?
I am fast going barmy trying to find someone who remembers the Hull Hotcake recipe. This hot cake was very very popular over generations through to the 1960's then seems to have disappeared, It was a fairly flat doughy bread with a thin crusty surface. Beautiful with crispy bacon or sausage inside.
Anybody out there remember the recipe? This is Unique to the Hull area, surely I am not the last person left standing who remembers the HULL HOTCAKE!!
Dr Raymond Edwards
I love my girl. She is so great. I want to make sure she knows just how much I love her. But.... what to make her? This is hard to decide because there are so many things I could make her that would express how much I love her. That's why I have came to you: I need your help in making this dinner absolutely PERFECT!
What is objectively the most romantic dinner possible?
protip: She's not allergic to anything.
OK, so this might perhaps be off-topic here, but I'll ask...
Lately I've been making a lot of chocolate truffles. The problem is, if you put them in a plastic box and drive them somewhere, they rattle around in the car, and end up dented and scratched. How can I prevent this?
Obviously the way the professionals do this (i.e., if you buy a box of chocolates) is to put them into a custom-shaped plastic tray which exactly matches the shape and dimensions of the individual confections.
Now I could buy a box of chocolates and keep the box, but I rather doubt that my home-made sweets would just happen to fit in the same tray. (Their size and shape tends to be rather random.)
Any better suggestions?
I am trying to make mung bean sprouts at home, as they are rare to find in a store where I live. After I soak them for 12 hours I place them in a spin dryer basket whose mesh is fine enough to hold them, so they have drainage, and place it in a quite larger bowl, in the kitchen, away from direct sunlight. The beans do sprout, but the process is so slow that by the time (10 days) I can see some leaves peeking out the seeds have developed brownish stains here and there. I rinse them two to four times a day. Where am I wrong?
I had two pieces of chicken breast in a tupperware container in my freezer. I wanted to separate them and put one in the fridge below, so I put it in the microwave on defrost (fairly weak machine, and defrost was the second lowest setting) for about 30s.
When it came out, the thinnest edges of the chicken became bendable, but still stiff. The other parts of the pieces were still stuck together, cold, and rigid.
I separated the two pieces by hand (it actually took a bit of force to bend them, and rip them apart because the thin transparent skin layer and the fat bound the pieces together when freezing), I then put one piece back in the same container, back into the freezer, and the other piece in another container into the fridge below.
I just bought them today, and the best before date is not for another 5 days. Before freezing, I rinsed them under very cold water, and patted them down with some Bounty towels.
I've been told to never refreeze meat after defrosting in the microwave. Is this still safe to eat or am I just being paranoid?
I'm asking specifically for macarons (the fussiest cookie in the known universe),
so I wouldn't be interested in trying if it would negatively affect the way the sugar behaves in a macaroon recipe, but a subtle flavoring could be pretty cool. I would try just burying the zest (in big easy to remove pieces) or the vanilla bean in the sugar and letting it sit, covered, for a couple of weeks.
I wouldn't mind if it required a bit of a whir in the food processor, as long as the sugar sifted and otherwise acted like it should in the recipe.
Advice? Caveats?
I have a just opened container of cranberry juice that I bought several months ago. The expiry date on the container is 14 DE 15. I don't know if that should be interpreted as 14 Dec 2015, or 15 Dec 2014.
In general I have this problem with many expiry dates and am curious if there is any kind of standard.
Is it possible to slow roast potatoes?
I am slow roasting a pork belly at 130c for 4 hours, can I add whole (small-medium sized) potatoes as well? Would they need the full 4 hours? How would it effect the end product (texture/taste/etc)?
I've also been surprised by how fast asparagus heats up in the microwave. Is there a particular reason for this?
My understanding is that microwaves heat by transferring energy into the "polar" molecules (like those of water, oils) of a food. Is there something about asparagus that lends itself to this in a way that, say, peas/beans or certainly not potatoes, do not heat as fast?
Other reasons I could see this being the case:
Does any one know the definitive answer(s) here?
not a cook here. Attempting to make coconut based "pringles".
here's my recipe:
3/4 cup coconut blended into essentially coconut butter 3/4 cup coconut flour 1 tbsp arrowroot powder 1/4 tsp baking powder 1 cup water with 1/4 tsp salt
the idea was to run these through a pasta maker and cut out thin as possible circles that would crisp into pringly type chips. the dough is too crumbly. i'm assuming lack of starch? trying to make a coconut bacon type thing but in the shape of actual chips. http://ift.tt/174MthZ
any ideas on what i can do to make the dough less crumbly?
So like, if have a meat that has a particular "use by" date, and I cook it - I will kill a lot of the bacteria. Then if I refrigerate reasonably fast, will it last longer than it would've if I just left it alone? Are the two times I passed it through the Danger Zone negligible in comparison to how much bacteria I've killed?
My power went off while baking a simple cake, exactly 15 mins after I had put it in. It requires 30 more minutes of baking time. The cake rose partly, halfway up the tin. Can I continue baking after my power is back on? Or is the cake lost? :( Amateur baker, trying to impress my husband (who happens to be an expert baker) Help!
I have made 4 times the recipe in order to make a half sheet cake. Do I lower the degrees and bake time?
I made paseles to salty. How can I reduce the salt taste. Is there something that I can add to the water when I boil them so there not to salty?
I had some organic lamb shanks in the fridge. I forgot to freeze them by the use by date. It's 5 days past the date. Are they still good?
I'm currently making a plain chicken broth with the carcasses. It's currently at a low simmer and will be for the next few hours.
If I place a lid on the pot, will it affect the clarity of the broth somehow? I have in the back of my mind that placing a lid can make it cloudy for some reason, but I'm not sure if my mind is making up things or if this is a cooking myth or if it is actually the case somehow.
Leaning towards either cooking myth or my brain making things up again.
Glucose is something that is used in some cakes like strawberry shortcake making cakes soft and fluffy (http://ift.tt/1CmRpHF). Then what is the reason why Glucose is not widely known or use in recipes.
We recently harvested a bunch of bunya-bunya cones and set them aside for a while to wait for them to split open. Unfortunately, we forgot about them for a while and it rained in the meantime, so not only did they split open, but they started rotting.
However, the nuts themselves are double encased, first in a husk and then in a leathery shell. I've discarded the obviously spoiled ones, but are the nuts still OK to eat if the shell is a bit moldy? I tried opening a few, and the nuts showed no obvious signs of spoilage, but they were also a bit squishier than usual.
For what it's worth, Aborigines are said to have buried the nuts in creeks and eaten them after fermentation, but I'd prefer my bunya nuts unfermented ;)
When/why would one use "vanilla sugar" instead of just plain sugar along with vanilla extract and/or beans/pods, particularly in recipes and baking? Is it just a matter of convenience?
I understand that some people might actually like to have vanilla sugar for direct use, such as sprinkling on things (as people also do with things like cinnamon sugar). I could imagine other "direct" uses, like flavoring coffee or tea with sugar that has a hint of vanilla. Besides convenience, in these cases having the vanilla already mixed in could allow quantities much smaller than would typically be measured otherwise in extract or whatever.
However, I've also seen an increasing number of recipes listing, for example, a cup of "vanilla sugar" in something to be baked. I can perhaps imagine a few cases where even the small amount of moisture or alcohol from extract would be undesirable (or something like that).
But aside from such unusual situations, when baking or making a recipe that has a decent quantity of sugar, are there advantages to the vanilla-infused sugar version compared to extracts or vanilla beans? Are there significant flavor differences/advantages to vanilla sugar?
Or is there some other reason it is popular?
We've got a small jar of Vegemite that the kids are slowly nibbling away at, and I just realized it has a best-before date of three months ago. At the current rate of consumption, there's another six months to go before it's gone. We're keeping it in the fridge, and it shows no visible signs of going bad so far.
How long is it safe to keep, and how do we know it's gone bad? Bear in mind this is pretty funky-smelling stuff in the first place.
Also, just how bad an idea is it to reuse a knife that's previously been used to spread butter to scoop out Vegemite?
For an idea of the size of the recipe, this starts
1 cup flour
2 tablespoons cocoa powder
1/2 cup sugar
This is surely not ground vanilla pods or vanilla extract, as so much would be overpowering.
Is there something similar in the English pantry that is similar, or can someone provide an equivalent amount of vanilla extract?
I'm in a place where buying baking soda is proving to be quite difficult, so I was looking for substitutions, and it seems there really aren't any. So this got me thinking: Baking soda is made (or otherwise harvested from nature) in some way.
How can I do this?
I realize the answer is likely to be so involved or expensive that I won't want to undertake the project, but for the determined baker, how would it be done?
I'm using the "Saturday White Bread" recipe from Ken Forkish's Flour Water Salt Yeast. I'm very happy with the results so far, except for the irregularity of the bubbles.
Some areas are very dense with small bubbles, while others are large and cavernous. An average 1/2" thick slice has two or three large holes going clean through.
Is there any way to even out the bubble size without reducing the overall airiness?
