Tag: cooking

@MonicaSprings

: Will my lasagne be ruined because I forgot to put the white sauce on the lasagne sheets I was making lasagne and put in the meat and the lasagne sheets but then I realized (after I had finish the layers and the cheese top),

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@PeterSamson

: Has my coconut yoghurt spoiled? I've made some coconut yoghurt from powdered coconut milk, tapioca flour, maple syrup and a spoonful of store-bought yoghurt. The mixture (apart from the old yoghurt) was simmered for a while,

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@BobRusto

: Mould on top and bottom of white wine vinegar I didn't realize there was mold on the top and bottom of my white wine vinegar until I had added a teaspoon into the ingredients for Tzatziki. Is it OK to use or should it be

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@HenryColt

: What's a good substitute for onion for someone with an onion allergy? I am an allium lover with a strong allergy to all alliums. It is technically a sensitivity, as it isn't an instant reaction, but spending an hour in the

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@JohnSmith

: Does microwaving destroy nutrients in food? After answering this article, I did some research on microwaving killing vitamins and nutrients in food. I very quickly learned that this is a touchy subject, even among nutritionists,

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@JohnSmith

: How to calculate mixing ingredients to a certain fat percentage? Given two ingredients, one with 42% fat and one with 3% fat, how can I calculate how much I will need of each to get 9% fat?

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@JessieLoos

: Why is my dry rub almost tasteless when the meat comes off the smoker? I have a very good dry rub that imparts an excellent flavor to pork, chicken and fish. It is pungent to the nose when in the bottle and is always made

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@JackWillington

: What's a good molasses-based glaze for pork tenderloin? My wife and I cooked a pork tenderloin with a molasses-based glaze/sauce this evening. However, we didn't care for it, not because of the molasses but because the recipe

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@AlvinPetty

: Weird air pockets/bubbles on bottom of cake I've been baking this recipe for over a year now, flavour and texture are wonderful, the guests love it but half of the time I get these air pockets on the bottom of the cake. The

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@LeeWang

: When is fish 'fully cured' using salt? I was looking at a 'cold smoked salmon' recipe and it says the fish must be 'fully cured' before smoking. I want to cure using salt so I believe this mean once salt has penetrated throughout

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@DavidPeters

: Are these parts of the ginger plant edible? Are these tiny roots edible? My home grown ginger has lots of them and it seems a shame to throw them out if they're edible.

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@SoniaPros

: A simple way to make crushed ice? For many of my favourite cold drinks I need crushed ice. That is, thousands of small pieces of ice, not 3 big ice cubes. Is there an easy way to make crushed ice without expensive equipment?

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@BryanVandalay

: Why does chewing gum sometimes change its texture Although this is more a general food related question, I wonder why chewing gum sometimes changes its texture and looses its chewy quality?

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@JackieMeek

: Making (or substitute for) ricotta cheese? Some of my favorite dishes call for ricotta cheese, be it anything from a lasagna to cannoli. Arguably, this is a very easy thing to find in the States (and presumably elsewhere),

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@CatherineCorbett

: How do I get breading to stick to pre-cooked chicken for pan frying? I tried pan fried chicken and pre-cooked the chicken sous vide. This meant that the chicken just needed to be crisped once it went in the pan. I dredged

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@JohnClane

: Adjusting dessert recipes to accomodate a larger slow cooker I have a recipe for Mississippi Mud cake that calls for a 3.5 qt slow cooker. I own a 6 qt. Do I need to double the recipe?

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@PhillKarl

: How can I save apples pieces that became black? Apple pieces became black very quickly. How can I save them?

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@CatherineCorbett

: Bone broth question Is it ok to partially cool chicken broth (prior to refrigerating ) with bones left in? I left my chicken broth on a low simmer overnight, the next morning my husband turned the stock off to cool� He

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@SoniaPros

: Improvised self-raising flour Say I just ran out of self-raising flour. What can I add to plain flour to make the equivalent?

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@TeddAnderson

: Garlic wine jelly I'm currently experimenting with making various wine jellies to be served with meat and/or cheese. Cabernet + black pepper, mulled wine jelly, and so on. I then can the result in a water bath to increase

: Will my lasagne be ruined because I forgot to put the white sauce on the lasagne sheets I was making lasagne and put in the meat and the lasagne sheets but then I realized (after I had finish the layers and the cheese top),

: Has my coconut yoghurt spoiled? I've made some coconut yoghurt from powdered coconut milk, tapioca flour, maple syrup and a spoonful of store-bought yoghurt. The mixture (apart from the old yoghurt) was simmered for a while,

: Mould on top and bottom of white wine vinegar I didn't realize there was mold on the top and bottom of my white wine vinegar until I had added a teaspoon into the ingredients for Tzatziki. Is it OK to use or should it be

: What's a good substitute for onion for someone with an onion allergy? I am an allium lover with a strong allergy to all alliums. It is technically a sensitivity, as it isn't an instant reaction, but spending an hour in the

: Does microwaving destroy nutrients in food? After answering this article, I did some research on microwaving killing vitamins and nutrients in food. I very quickly learned that this is a touchy subject, even among nutritionists,

: How to calculate mixing ingredients to a certain fat percentage? Given two ingredients, one with 42% fat and one with 3% fat, how can I calculate how much I will need of each to get 9% fat?

: Why is my dry rub almost tasteless when the meat comes off the smoker? I have a very good dry rub that imparts an excellent flavor to pork, chicken and fish. It is pungent to the nose when in the bottle and is always made

: What's a good molasses-based glaze for pork tenderloin? My wife and I cooked a pork tenderloin with a molasses-based glaze/sauce this evening. However, we didn't care for it, not because of the molasses but because the recipe

: Weird air pockets/bubbles on bottom of cake I've been baking this recipe for over a year now, flavour and texture are wonderful, the guests love it but half of the time I get these air pockets on the bottom of the cake. The

: When is fish 'fully cured' using salt? I was looking at a 'cold smoked salmon' recipe and it says the fish must be 'fully cured' before smoking. I want to cure using salt so I believe this mean once salt has penetrated throughout

: Are these parts of the ginger plant edible? Are these tiny roots edible? My home grown ginger has lots of them and it seems a shame to throw them out if they're edible.

: A simple way to make crushed ice? For many of my favourite cold drinks I need crushed ice. That is, thousands of small pieces of ice, not 3 big ice cubes. Is there an easy way to make crushed ice without expensive equipment?

: Why does chewing gum sometimes change its texture Although this is more a general food related question, I wonder why chewing gum sometimes changes its texture and looses its chewy quality?

: Making (or substitute for) ricotta cheese? Some of my favorite dishes call for ricotta cheese, be it anything from a lasagna to cannoli. Arguably, this is a very easy thing to find in the States (and presumably elsewhere),

: How do I get breading to stick to pre-cooked chicken for pan frying? I tried pan fried chicken and pre-cooked the chicken sous vide. This meant that the chicken just needed to be crisped once it went in the pan. I dredged

: Adjusting dessert recipes to accomodate a larger slow cooker I have a recipe for Mississippi Mud cake that calls for a 3.5 qt slow cooker. I own a 6 qt. Do I need to double the recipe?

: How can I save apples pieces that became black? Apple pieces became black very quickly. How can I save them?

: Bone broth question Is it ok to partially cool chicken broth (prior to refrigerating ) with bones left in? I left my chicken broth on a low simmer overnight, the next morning my husband turned the stock off to cool� He

: Improvised self-raising flour Say I just ran out of self-raising flour. What can I add to plain flour to make the equivalent?

: Garlic wine jelly I'm currently experimenting with making various wine jellies to be served with meat and/or cheese. Cabernet + black pepper, mulled wine jelly, and so on. I then can the result in a water bath to increase

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