Legend

Is it ok to wash, core and freeze my tomatoes as they ripen, then take them all out to make sauce one time? Will my sauce still turn out ok from frozen tomatoes? I grow 5 or 6 types in my garden, totaling over thirty plants (I like making sauce with all my diferent tomatoes together), so they ripen at different paces. I’d rather not make small batches of sauce, so waiting until end of season and unfreezing all my ‘maters would be better. Thanks!

Hi. Occasionally I come across ready meals with rice in them a day past use by.

Is the spore toxin risk an issue there if I cook in microwave immediately on taking out of fridge (day past use by) and eat immediately?

Thanks

I've been making ice cream for a little while and my go to book is Jeni's splendid ice cream. As I start learning more about the science, one thing I've noticed is my ice creams melt really fast. Like by the time I sit down to start eating it, about a quarter of the ice cream has already melted. It doesn't seem to happen with all of them though.

I feel like it has something to do with how I'm cooking it. She says to bring it to a rolling boil over medium high heat and boil it for 4 minutes. I'm almost positive I'm doing that correctly, but maybe it's the pot I'm using? I noticed her book says she uses a 4 quart saucepan, and I don't have that so I've been using a big spaghetti pot. Maybe the bigger pot is causing more water to evaporate in that 4 minutes which messes up the ratios? That's the only thing I can think of.

What else might cause this?

I'm making some cornbread for a work gathering, I'm trying to figure out how to make a version without any animal products (there will be a few vegans). My family's recipe uses bacon fat which is easily subbed for a vegetable oil, but also buttermilk. I know the trick of adding acid to regular milk to replace buttermilk, but would that work with something like soy or almond milk? I imagine a nut milk wouldn't have enough acidity on its own.

I’m making a slow cooker beef brisket and the recipe calls for white wine which I don’t have…what’s a good replacement? I have some umami paste or should I just add more stock? Don’t want to spend 8 hours cooking and it has no flavour. Any tips would be appreciated!

Tomorrow I’ll be rendering 5 pounds of beef fat down to tallow. I do this every so often when I accumulate enough fat. If you’ve ever rendered beef fat before, you’d know that not only are you left with the tallow, but you also are left with a whole bunch of delicious little beef cracklings. In the past, I’d season them and just straight up eat some of them, but you can only eat so much.

So, I’d like to know what else I could do with them. I probably won’t be able to immediately use them, but would they freeze well for repurpose later? Suggestions appreciated!

Hi there!

I poorly timed my pizza dough recipe. It requires one 60-90 min rise on the counter. I’m going to be gone for about 2.5-3 hours during the rise time. Should I put it in the fridge right now and take it out to rise when I get home?

What are the best YouTube channels for steaks and beef cooking and if the channels for restaurants it’s gonna be better, Thanks!

My food product has too much water to be shelf stable enough and I don’t want to use the preservative. I replaced some water with corn syrup. It does degrade the product in a way but it’s still ok and maybe I can avoid the preservative. But a lot of people don’t want to eat corn syrup either. I figure, it’s a sweet syrupy product so it should be more acceptable. Sorry if this is the wrong forum for this question. Thanks

Kind of like sourdough starter. Or is it more complicated than that, and it's not the same buttermilk as before, somehow?

Edit: Thanks for the answers!

Edit 2: To reduce ambiguity, I was referring to the product that is just fermented milk which has a thick consistency, which is not the same as the leftover liquid that results from churning cream into butter that is also called buttermilk.

I'm meeting my brother in a few weeks to play Resident Evil 4, and I was thinking about making some mochi for the occasion. I wanted to make some items from the game and draw them on mochi with some red bean paste to look like blood for filling, but red bean paste doesn't strike me as something that takes to lighter dyes. Too dark. Maybe there's something else I could use it for in this context?

Sometimes the custard "wets" the sugar and it dissolves into the custard before I get the chance to brulee it. But it's not always. Any idea to the chemistry of why that happens and how to avoid it?

Hello! My partner is severely allergic to cumin and coriander (cilantro). I’m struggling to find a substitute since both have such unique tastes. Can anyone recommend a suggestion? Thank you.

I made a tsoureki recipe last night (below). Loaves were braided in their pans to bake for proofing at 7 pm. I thought I’d be back in an hour and didn’t get home until 11. Too late to bake and they were over proofed. Sealed them up and into fridge. I can’t bake them today either. Will they be ok for a bake tomorrow? They did look sad and deflated this morning.

Hello,

I have made a few mochi recipes but have ever only used one type of starch in a recipe (glutinous rice flour, potato starch, tapioca starch). Because I have leftovers of each type, I was wondering if I can mix them to make a leftover mochi mix? Thanks

I have a friend who is allergic to shellfish can’t do lobster, shrimp, crab. I made an amazing ceviche last year but it had shrimp. Can I sub out scallops for shrimp and if I do is the “cook” method the same?

Melted butter is delicious on popcorn (we all know this). It also makes the popcorn soggy if you add too much, due to the water content butter has.

I know you are about to say "You need to use clarified butter/Ghee!" HOWEVER, when I tested this approach, the pure butter fat had lost a lot of the creamy butter flavor that is key to the best buttered popcorn. It was more bland. Whereas the removed milk solids still possessed a lot of this buttery flavor when tasted. So I concluded it would be best to retain the milk solids for flavor, and that I need to somehow just remove the water.

Would there be a way to boil the butter long enough to evaporate the water out of it, but just stir the milk solids and butter fat back together and use both as topping? What would be the difference in cook temperature or time to be ideal for removing water content but retaining the rest of the butter? I realize I could just make clarified butter and not skim it, and pour both parts on the popcorn, but for research purposes I'm curious if there is a faster/more effective way to achieve the necessary evaporation without going through the whole clarification process. For example if all the water is already gone halfway through boiling to make clarified butter, but you have to keep boiling to finish clarifying, then I could just stop at that halfway point. Thoughts?

What makes the difference? I can understand with meat that you want to keep all the moisture inside when brining, which is why you dry brine for a long time so the juices go back into the meat through osmosis. However when I search for dry brining fish, you are supposed to brine very short and you have to rinse off all the moisture that comes out, this does not make sense to me, would that not make the fish more dry?

I want to “stick” a crispy crumble/crust to the sides of a delicate protein that’s already been cooked.

Basically trying to get a crust like you would get on a lamb rack if you binded bread crumbs and baked the whole thing, but on a cooked protein that can’t go back in the oven.

I was thinking of gelatin sheets, but haven’t really worked with them at all. If I did the precursory soak in cold water and then added it to warm water, but took it out before it completed dissolved, could I wrap that around the protein and gently pack on the crumble? Or does the gelatin sheet need to be completely dissolved?

That or rice paper?

Any input would be appreciated.

Hi! Every time I make Yorkshire Puddings they taste great but the oven smokes with all the oil and the house stinks! What am I doing wrong?? How do I get oil that hot without it smoking and stinking? Or does this happen to everyone and no one mentions it??

I followed all the steps carefully but why did it turn out like this!

1. i used instant yeast. The expiry date is up until 2025. Ik that you dont need to proof instant yeast but i did anyway with lukewarm milk and sugar.. I didn't check if it bloomed or not..just after 20 mins i poured it in and mixed with egg, flour and oil.

2. kneaded the dough for about 15 mins and it was soft and not sticky..Kept that covered for about 2-3 hours in a warm corner of the kitchen.

3. it didn't rise..but the dough was soft and i googled everything i could.. I didn't know what to do. Someone on reddit suggested that even if it didnt rise..frying it will be no problem.

4. i kneaded again into pieces and let them rest for about 30 mins...fried them and look at the result!. Its so hard...and the texture is very opposite of soft anf fluffy donuts.

5. so today i was trying to figure out what went wrong. My yeast could've been the problem.. So i wanted to see if it proofsproperly or not.. Tried the same milk and sugar solution but after 20-30 mins..the yeast stays in the bottom and doesnt foam up or anything! I can't work with yeast ever..this happens to me everytime!

I followed this recipe..just swapped the butter with oil.

6)is there anything i can use instead of yeast? 7) or other recipes that doesnt include yeast?

I life in south east asia and currently the weather so humid when I Bake a Cake the batter is not raised enough. therre are 2 main culprit that I think the cause, first it was the oven temperature and second was the humidity level. I already found the solution for the oven problem but not for the humidity

A few months ago, I made a pork shoulder on my Traeger, but I finished it in a slowcooker with chicken broth and it came out extremely well. Has anyone tried finishing a smoked brisket in the slowcooker instead of on the grill or in the oven?

What chemical reaction is going on? WHat purpose is it serving?

Preppy Kitchen has a recipe Pavlova (https://preppykitchen.com/pavlova/) that calls for superfine sugar. Publix brand sugar labels theirs as “extra fine”. Will the Publix brand fit the bill for “superfine” ?

I tried two Michelin starred restaurants recently to see what fine dining is like, but I find a lot of the food sourer than food I usually eat. The first couple courses were a bit sour and most of the sauces they had tasted sour. I do find some dishes outstanding, whenever they are on the less sour side. I am not a big fan of the sour tastes and this is not something that I see in other lower end restaurants. Am I just not as sour-toothed?

Edit: I have tried one of the tasting menu here: https://www.stlawrencerestaurant.com/menu "Spring Roots & Shoots"

I searched this sub to put together a reading list and what I found was a bit... lacking?

I'm not saying the Ruhlman/Kenji level stuff has nothing left to offer me but I'm looking to get in the weeds a bit more. I have some science background (food sci dropout, going back for chem eng in a few years) so I'm more concerned with depth than accessibility.

I have McGee and I'm saving up for Modernist Cuisine, what else should I be looking at?

I made masamman curry last night, let it cool and put it in the fridge. I ate some today and thought something was missing. I looked back at my recipe and realized I forgot to add sugar. Can I reheat the whole thing again, add the sugar, then let it cool and refrigerate again safely?

Ingredients were coconut oil, lecithin-free chocolate chips, salt, hazelnuts, honey, vanilla extract.

Hot packed and I found that the seals were failed but also one jar had this white bloom-looking stuff under the layer of separated oil. Is it the coconut oil blooming out and rehardening? Is it mold? How could mold grow entirely under a quarter inch thick layer of oil.

https://media.discordapp.net/attachments/451329174989176841/1235728241944166450/IMG_2605.jpg?ex=66356d1b&is=66341b9b&hm=de0655b77086a2054a5f9c564e9935c0fc9be6ee141367fc15b5e1ea7d838fe0&

https://media.discordapp.net/attachments/451329174989176841/1235728242632167424/IMG_2604.jpg?ex=66356d1b&is=66341b9b&hm=dc246857e215a5ebb22989d67058571fa84e1e8cbddefc4ff1124ff2b9b6e2ad&

A few years ago I bought a expensive bottle of vinegar that was made from Perdro Ximenez sherry. I don't know the producer but it was extremely delicious. The store I bought it from has since gone out of business. I have bought another bottle once, from a expensive store in Amsterdam. This one however was absolute garbage. It was cloyingly sweet, like there was sugar added.

The problem I have is that I cant taste a bottle before I order it online. I would hate to spend top dollar on a vinegar that turns out to be mediocre of bad. Does anyone have recommendations or things to look out for?