A place to become a better cook and share your culinary knowledge. AskCulinary provides expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge.
After most likely raising the temperature of my incubation period, the cultures most likely died. I added more of the same yogurt to hopefully continue the fermentation. Anybody wanna have some input? I know that the yogurt will probably be grainy and liquid. I'll be draining it anyways. Will fermenting for a much longer time help with the product? This is my first time and most likely won't be using this yogurt as a starter anyways. Thanks for your criticism. Very helpful!
So, I just took a chicken out of the fridge to spatchcock it, and I noticed that the inside was absolutely bloody (and still kinda frozen) like full on chunks of frozen blood everywhere. I was going to season it and put it back in the fridge, but I just put the poor spine-less chicken in a bowl to finish thawing and hopefully get most of the blood out.
Is that normal? Every single picture I’ve seen of chicken online is perfectly dry.
This is the recipe that was given to us by the previous owners, and their crepes had no issues. Ours is chewy, not crispy.
4 sticks of salted, sweet butter melted in the microwave
12 cups of sugar
12 tablespoons of salt
These 3 are mixed together
12 tablespoons of vanilla flavoring
12 cups of water
12 cups of milk
12 cups of half & half
These 5 are mixed together, and we slowly pour little by little into the dry ingredients. We were told to mix thoroughly and use the hand mixer for 40 minutes. We freeze the batter in plastic containers right after it's made.
I've heard of using a blender as well to mix the ingredients, should we try that? Could we be over mixing (although the previous owner told us to use the hand mixer for 40 minutes to break the clumps of flour)?
My father went to the port, and bought a kg (2 pounds) of shrimp, I was very excited because I love shrimp, but all the recipes I have, and all the ones I could find from the chefs I like, start from shelled shrimp, even those that are plated without it. And I personally know flavor is best with the shrimps shells on. But is a lot of shrimp and I really don't want it to go to waste. Is there any recipe that could maximize the deshelled shrimp?
I've been experimenting with honey and other sweeteners (like ketchup or just plain sugar) to add to a sweet and salty sauce for the bbq. The meat (Chicken, steak and pork) would always end up burnt on the outside and raw on the inside even if the grill's on the lowest setting. I would prefer to use smoking but it's not allowed at our place. What can I do to get rid of that burn and still have that sweet and salty flavor?
Contemplating on the results if I switched out my high gluten flour for a 00 flour. Same recipe just switch the two flours out. Would it result in a thinner crust? Would I need to make adjustments to the recipe because of different flours? I am using this recipe as a pizza dough.
I made the Serious Eats bolognese, which I’ve made a dozen times before, but I mistakenly left the lid on while cooking this time. As a result it’s watery and tasteless. I already added the cream (but not cheese) and froze it to store. But I’m disinclined to eat it because it’s turned out terribly.
Is there anything I can do to fix it? Can I slow cook it another four hours with the lid off?
Made some filet by searing in an extremely hot pan, 2 min each side, probed (was 70f at that point), put in broiler and pulled when it was 125 (about 5-6 minutes I think). Left the probe in and it rose to 148 within 8 minutes and was well done.
Every chart I can find says that only about 5 degrees of carryover should be expected for a steak.