I'm trying to prepare homemade tomato ? ketchup with 100% Pure tomatoes and some amount of white vinegar, citric, and xynthum gum. But I'm suffering from tomatoes smell. ? How can I make my ketchup recipe perfect ❤️ for commercially selling. submitted by /u/Salman-Saeed- [visit reddit] [comments ..read more

I bought a bunch of frozen veg last night and forgot to put it in the freezer for 12 hours. Because it was all in my bag together, it still feels about as cold as anything would be in the fridge, I'd say slightly less on the outside. Is it definitely still good to eat? submitted by /u/TakingNamesFan69 [visit reddit] [comments ..read more

I own a small Chinese stir fry shop and I'm looking to store large amounts of cheap beef forequarter slices and make them tender as possible. My plan is -slice all of the meat into 1-2cm cuts -mix in beef tenderizer (or the traditional baking soda/velveting ingredients) -Leave it in for an hour -Portion it and freeze. My question is would long term storage of the beef (at most a month) with the tenderizer ruin it? Should I wash out the tenderizer before freezing or if anyone here has experience is tenderizing and storing cheap cuts of meat Thanks! submitted by /u/runggekutta [visit reddit ..read more

i chopped up some basil that was about to go bad, and toasted it in some butter that wasn't the freshest either, and poured it into a container to use for later. once it had cooled, it had these dry, porous, brown and white spots on the top. doesn anyone have experience with this/know what it is? i haven't eaten any in case it's some kind of mold, but it had only just cooled overnight before that happened. i can send photos in dm's if you have any clue. thanks! submitted by /u/carsonguitarson69 [visit reddit] [comments ..read more

Hello everyone. We have noticed a small blue patches around the green stem on the top of a red bell pepper. Is it still safe to cook? Thank you. submitted by /u/eeeislove [visit reddit] [comments ..read more

Hi, i know this is against the rules but I kind of am freaking out so if I can get an answer here regardless I'd be really appreciative. I left my vacuum sealed fish in my fridge to thaw for roughly 24 hours (maybe a couple more). I then cooked it at 425 for a little more than 15 minutes, and then around 400 for at least a couple more minutes after I took it out for a minute or two. Am I safe? Or is there a chance I ate contaminated fish submitted by /u/mg3928 [visit reddit] [comments ..read more

https://imgur.com/a/HQ3r757 Hi; I have used a cooking torch (SOTO KC-800) for several months overseas in Japan using propane bottles with a bottle screw-like opening which were compatible with this torch. In Australia however, I am unable to find these bottles; rather the butane bottles which are designed for small stovetops found commonly in Asian grocery stores. I was wondering if there was a specific name for this attachment; and perhaps an adapter or any known bottle brands compatible with this torch in Australia. Many thanks! submitted by /u/lottic [visit reddit] [comments ..read more

Hi! :) So I'm having a dilemma with caramel sauce that I'm hoping someone can help with. For some reason, it keeps crystallising a few days after ive made it. My process is - boiling sugar water and glucose syrup until caramelised, then I add butter, cream, salt, sunflower lecithin and a bit of milk to thin it out. I will then boil it again for a couple of minutes with the lid on to ensure there are no sneaky sugar crystals hanging around that will destroy the caramel later. Even after doing this last step, I'm still finding that every 3rd batch or so has a grainy texture a day or 2 after I m ..read more

I have these chili roasted pistachios that i love, however there is always inevitably half the bag left in the bottom because there is not enough seasoning on them. If i can mix up some of the seasoning powder that is in the bottom of the bag to add to the 5lbs of the nuts i have left that the seasoning dusted of off then i could add it to the nuts and finish my snack. The ingredients say, Sunflower oil, salt, sugar, citric acid, malic acid, red Tabasco pepper, garlic powder, yeast extract, vinegar, paprika and tumeric extracts.... im not sure if all of these ingredients make up the powdered ..read more

My husband cut up about 1lb of flank steak into thin strips and tossed it in 1.5tsp baking soda. He let it sit for 30-35 mins then I rinsed it, pat it dry very well, and seasoned it. While seasoning I noticed the faint smell of shrimp. I asked him if I was crazy and he said he didn’t notice it. Upon cooking he then confirmed he noticed the shrimp smell. The beef even tasted a little like shrimp after it was cooked, but the texture of the beef was perfect. I’ve NEVER had this happen with beef before but we’re both new to velveting our beef and the taste and smell didn’t sit right with me, so w ..read more