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1500 questions
17
votes
3 answers

Salvage tuna marinated in pineapple

I was experimenting with marinating tuna steaks in a pineapple/orange sauce and when I seared one, it had a mushy surface and overwhelming pineapple flavor. I still have a few steaks marinating. Can they be salvaged?
shmosel
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17
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5 answers

How much do dry beans expand when soaked?

I've got four cups of dry pinto beans. What will be their volume after I let them soak overnight?
a paid nerd
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17
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10 answers

How to label jars so the label comes off easily?

I have made several batches of jam over this summer and would like to label the jars. I am printing the labels on my laser printer for a more professional look. Also, I want to reuse the jars, so getting the labels off again is a requirement. This…
user149408
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3 answers

When does parboiling "begin"?

I had a recipe for roast potatoes that states to parboil for 5 minutes before putting in the roasting tin. Unfortunately I don't have the recipe still with me for reference but this is a general question for when instructed to parboil for a short…
komodosp
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10 answers

Is it bad to leave the crock pot on "warm" (not low) all day?

I just bought all the ingredients to make a soup in the crock pot. I was planning on having it cook all day, but I just realized the recipe only calls for it to cook on low for 3-4 hours. If I cook it on low for 3-4 hours, and then put it on warm…
user4296
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17
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4 answers

What is seeping out of my key lime pie?

For Valentine's Day this year I attempted to make my wife a Key Lime Pie. I followed Emeril's recipe, with one small modification: I replaced the granulated sugar in the crust with a 1:1 ratio of light brown sugar. The key lime juice was freshly…
stephennmcdonald
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17
votes
4 answers

Automated stirring in a domestic kitchen

I'm currently making 9 litres of quite thick lentil soup in a 10 litre stainless steel stockpot. It needs to simmer gently for an hour or two. Despite the sandwich base and my weakest gas ring on minimum*, it needs stirring every few minutes or…
Chris H
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17
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1 answer

What are the risks to store a digital scale under an object?

The storage space in my kitchen is rather limited. For that reason, I store my digital scale under a (rather lightweight) salad spinner. Is there any risk to mess up the calibration of the scale and getting out wrong measurements? Would it matter…
Lescurel
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17
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7 answers

When to add fresh basil to homemade pizza

I've made pizza from scratch (dough and sauce) a few times, turns out great. I want to try fresh basil on it. Current recipe: Oven, 425° F: blind bake crust 10 minutes, add tomato sauce & fresh mozzarella, cook another 10 minutes. When would be…
Mark Stewart
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17
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2 answers

What is the code for the rings stamped on the top of canned food?

Canned food has rings stamped on the lids. What (or who) has the code? Here is a photo with crab and tuna tops. Maybe the better word would be "indentations"?
deane nelson
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17
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7 answers

Is there some "trick" to be able to eat jalapeños without getting an "upset stomach"?

As a young teenager, I used to eat pizzas full of jalapeños and Tabasco on them, and very much enjoyed the spicy taste. In my mid-to-late 20s, I started feeling really sick when I ate these, even though at that point, it was far more…
Ryon Tierney
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17
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7 answers

Traditionally, is prosciutto never to be cooked?

In a discussion about pancetta and prosciutto in sauces (specifically, bolognese), a friend said that "Traditionally, prosciutto is never to be cooked." I have not heard that before. I also cannot find anything in searches for "is prosciutto…
aqn
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17
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5 answers

Are these pots suitable to cook in?

My mother recently bought these from an old second hand shop because she thought them pretty, but I am just wondering if they are suitable to cook on the hob. I tried to google them on Google images but it kept showing me Serveware. Does anyone know…
ーPatrycja
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17
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3 answers

What are these spaghetti-like strings in the rice I got from a Turkish shop?

I bought some rice from Turkish shop and as you can see in the picture it came with this spaghetti like strings with it, I’m not referring to the green stuff. Do you know what it is and would it have been typically boiled with the rice or added at…
James Wilson
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17
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5 answers

How do you make tomato paste?

I have a garden every year and would prefer to use my own tomatoes for all my cooking. I can them and make sauces, but haven't found a good recipe that describes the technique for tomato paste. I need it to be thick like you buy at the store - I…
tab
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