Questions in Food & Drink VIEWS POSTED BOOKMARK
Today Bookmark It
This is somewhat related to the question about copper vs. cast iron, but this is about copper vs. pure stainless steel. I had an old stainless steel stockpot that warped (it was very, very cheap stainless steel, paper thin) and have to replace it ASAP. I have a family member with a few connections that gets a deep discount on one of the more expensive brands. I asked her to look into getting me a copper stockpot (lined with stainless steel, of course, so the reactivity problem more or less goes away), and got this response as an explanation to why it is apparently unavailable here: [...

This question has been viewed 29,000 times

Today Bookmark It
Here's a picture of my wok and the scratches on the patina I seem to be making when I clean it with my metal spatula and my bamboo brush. I've only used it about 4 times, but the food seems to stick to it a little more each time and this time, it was pretty tough to get the sauce off of the wok. Why is this this happening? Is there something wrong with the way I seasoned my work? I've been using vegetable oil over medium heat for 10 minutes and then repeating that 2-4 times after cleaning. Tonight I tried crisco for the first time.

This question has been viewed 2,000 times

SOCIAL MEDIA SHARES
Today Bookmark It
How long does a pack of raw, dried Indian papad keep once it's opened? There's a best before date on the pack, but it's not mentioned how long they keep once it's opened. The ones I have are the Lijjat Papad brand that's sold internationally. This stuff is pretty dry, so I'm guessing it will remain safe to eat for quite a while though.

This question has been viewed 2,000 times

Today Bookmark It
I am trying to duplicate the chicken livers as made in South Africa (eg the Mozambique paprika livers Nando's has), but in my first attempt the livers appeared to partially disintegrate into an unappetizing ca-ca looking mush, yet with still some pinkish bits present. Ideally they would be separate chunks, nicely browned on the outside and cooked through on the inside. I threw them in with sauteed onions once the onions had cooked through so the pan was not extremely hot. Is there a trick to this? Hotter frypan and just cook the livers first? Does washing the livers help? I did clean them to remove the fiber bits but didn't wash them particularly.

This question has been viewed 19 times

Today Bookmark It
When cooks use butter in cooking for whatever recipe, what is its function? For example, if I add butter to a chocolate sauce which is made from heavy cream and milk chocolate, what do people expect the butter to do? It's not used to sweeten the product. It's not used to make it thick because with the heavy cream and chocolate its already thick. It's not used for flavor, or is it? What does it do? Is there a general rule as to what function butter is supposed to do in cooking? And please don't tell me it's just for the obvious point of being salty or buttery in flavor, surely there is more to it, some chemical process and purpose?

This question has been viewed 3,000 times

Today Bookmark It
I am making panko chicken, for which I marinate the chicken in low sodium soy sauce and lemon. I ran out of the soy sauce and needed an additional 2 tbsp of it. I remembered I had bought a small bottle of it but it was a different brand. I accidentally poured sesame oil. Now I don't know what to do. Can I make something else from the mixture, and what other ingredients should I then put in?

This question has been viewed 37 times

Today Bookmark It

Sorry, no further information was provided for this question.


This question has been viewed 229 times
Wanna see the best answer?

Today Bookmark It
Obviously not a fancy restaurants, but ok at counter-service places? Sport bar-type places? What if neighboring table smiles and engages? What are cultural expectations in US?

This question has been viewed 299 times
Wanna see the best answer?

1 day ago Bookmark It
I've recently started making macarons using the Italian meringue method. I got this recipe from a macaron class I attended at the Waitrose Cooking School (in the UK). When I made them at my class, they were perfect, but I can't say the same for making them at home. I don't think there is anything wrong with my mixture but rather with my oven that is making my macarons either lop-sided, or spew their "guts" out. The meringue is glossy/shiny and gooey when I remove it from the mixer. The paste is firm. After mixing the meringue into the paste it's the right consistency i.e not runny and not firm that its doesn't fall off the spatula.

This question has been viewed 21,000 times

SOCIAL MEDIA SHARES
1 day ago Bookmark It
The only zip lock bags available in local stores for me are labelled that they are supposed to be used for refrigerating food. Is it possible to know whether those bags are safe to put in water temps near or at boiling temperature or not ? Is there some sort of experiment or indication that would suggest that the bags are BPA-free and EA-free ? Can we assume that bags that are made for food, are supposed to be safe regardless of the temperature ? (up to 100c only though)

This question has been viewed 21 times