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1500 questions
17
votes
1 answer
How should I deal with blood released while thawing meat in the refrigerator?
Saturday I pulled a package of venison from my freezer to thaw and hope to make stroganoff with it tonight. However, this morning I noticed that the package (in a bowl) had really released a lot of blood. I have a few questions here:
It hasn't…
mfg
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17
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2 answers
Should you strip meat off bones before putting them in a stock?
I made my first chicken stock last week and bought some winglets from my local butcher. The winglets had a lot of meat on them and I wasn't sure whether to leave it on or not. The stock didn't come out so great so I'm wondering if it would help to…
opsb
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17
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2 answers
How do I get my homemade english muffins to taste like english muffins?
I've finally mastered my technique for creating english muffins. They come out light with lots of air bubbles. Unfortunately, they don't taste like english muffins. They taste like regular bread.
My recipe is 2 cups flour, 1 cup water, 7g yeast,…
splattered bits
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1 answer
How to marinate cheese
In the answers to this question Jerk vegetable?
one of the suggestions is to marinate some cheese.
This is not something I have heard of before. I was wondering what cheeses are suitable, and are there any special considerations that need to be…
Jeremy French
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17
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5 answers
Do I need to add pectin to make jam?
I'm making a variety of jams. And I've never made jams before.
I found some really fun flavours online, such as blueberry-lavender, spiced-fall-fruit, tomato-rosemary, and pear-vanilla.
Some of the recipes call for pectin. A quick google search…
lazulikid
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17
votes
7 answers
Is Beer Can Chicken safe?
Some time ago I've read about Beer Can Chicken.
I've never heard of this in my area, but it seems (and looks) tasty! So I would like to give it a try. There is just one thing that worries me:
Is it safe to bake a can on the grill (or in the oven)…
Cornelius
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17
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7 answers
What are the advantages of a Santoku over a French Chef's Knife?
When it comes to general cooking knives the santoku and french chef's are generally the ones most often mentioned. Is the style of use very different? The only real difference I'm aware of is that you can use a "rocking" motion with the french…
Ryan Elkins
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17
votes
3 answers
How can I substitute or make soft brown sugar?
I have just moved to Germany. I haven't yet been able to find brown sugar of the type we have in Australia ie: soft, small grained, slightly sticky in that it holds its shape well when you dig a spoonful out. The only brown sugars I have seen are…
KimbaF
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17
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4 answers
What would be a good substitute for rice wine?
I like to prepare various Asian dishes and one of the important ingredients I use is rice wine; unfortunately, it's become difficult to obtain lately, and sherry, which is sometimes used, never was a beverage available in my country.
So, what else…
Pulse
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17
votes
3 answers
Is there any advantage to combining spices before applying them to meat?
Up to this point when preparing steaks, ribs, or any sort of "meat" I would apply my spices in sequence: first adding salts, followed by a pepper-based powders, and lastly some sugars (if applicable). I often see cooks combine these spices into a…
Carl Edwards
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17
votes
2 answers
The science of confit
In recent weeks I have made both duck leg and pork belly confit with rich tasting and great texture results. I want to experiment with this technique further but to do so, and avoid wasting meat and fat, I'd like to understand the science behind the…
colethecoder
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17
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3 answers
Bananas - too many - so how can I preserve them?
It must be banana season as the supermarkets are full of them at silly prices. I am beginning to think that I have come across and tried every banana recipe known to mankind. Is there a method of preserving banana? The weather here is quite dry…
dougal 5.0.0
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17
votes
10 answers
Why does my home-made bread go mouldy?
I've been using a Panasonic bread-maker for about 20 years; in fact, I'm on my second machine. I use stone-ground wholemeal flours from different mills and, as I can't easily find Stone-ground Strong White in London, use Organic Duchy White.
For a…
Mike Lewin
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3 answers
How hot does garlic need to get to lose its sharpness?
Inspired by the recent questions here, I made manicotti over the weekend. The recipe I used called for minced garlic in the filling. I love garlic and usually put in at least double recipe-prescribed dosage.
After baking for about half an hour the…
Sobachatina
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17
votes
4 answers
Do I need to worry about differences in produce in foreign recipes?
I am from Egypt and so I think some produce is different from the ones in Europe or the US where most of the recipes found online are written. Should I stick to a regional cook book or is the variation in things like garlic, onions and tomatoes…
Ahmad Hani
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