Seasoned Advice
Seasoned Advice

Questions tagged [ingredients]

18 questions
24
votes
4 answers

What do American chefs mean by "Red pepper flakes"?

I see the term "Red pepper flakes" used often by American chefs, but to the European mind this term is very confusing. It could mean flaked and dried: Red chilli (e.g. Kashmiri, Birds Eye etc.) Red pepper (Capsicum) Red pepper (Jalapeno) Other…
Greybeard
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9
votes
5 answers

How to prevent my frozen dessert from going solid?

I’m working for a kitchen in a hospital and I got the go-ahead from my boss to work on a recipe for a dessert we could sell out front to customers. It’s super simple, just lime juice, maple syrup, and watermelon. I freeze the watermelon in chunks…
Chris R.
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9
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2 answers

Is sugar a necessary ingredient to feed yeast?

I consider myself a reasonably successful baker, including making my own bread dough from scratch. Lately, when searching for some new and different recipes, I notice not all dough recipes call for sugar, or any form of sugar. I was always taught…
Hutchette
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7
votes
1 answer

What is this seed pod?

Every now and then I come across this seed pod when I order Baingan Bharta (aka Punjabi Eggplant) from my favorite Indian restaurant. They're roughly 2cm (3/4 inch) long and about as thick as a wooden pencil. The taste is strong and earthy and…
redick
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5
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1 answer

What composition changes did Karo corn syrup make in 2023?

Every year, my family makes peanut brittle using an old family recipe (example recipe, slightly different from ours in quantities). A large portion of this recipe is Karo brand light corn syrup. The brittle is very popular with friends and family…
FuzzyChef
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5
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1 answer

Difference between Thai ingredients ginza and galangal?

I have a cookbook from a Thailand cooking school for tourists that lists 1 Tbsp galangal chopped finely and then 6-8 cm ginza, skin removed (substitute: old dull ginger) I assumed from this recipe that they’re separate ingredients but in looking…
arturomp
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2
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0 answers

How to reproduce the effects of adding a tin of chopped tomatoes to naan bread recipe?

A recipe for "red naan bread" [1] results in very satisfyingly thick naan breads, thicker than other (unstuffed) ones. The key difference from other naan recipes seems to be adding a tin of chopped tomatoes in the dough mix. The naans taste the…
lessthanideal
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2
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1 answer

Are there databases of source-ingredient-dish/food dependencies?

It's possible to envision a web/network/tree, or more formally a graph () in which there are three types of nodes: source, ingredient, dish. A source is usually an animal, plant, fungi etc. species. eg. Cattle (species name is "Bos taurus") An…
forgodsakehold
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2
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1 answer

When corn starch is added to icing sugar, has it been cooked?

My icing (powdered) sugar has 97% sugar and 3% "maize starch". Answers to a recent question accidentally ate raw corn starch say that corn starch, like wheat flour, is meant to be cooked before eating, but icing sugar isn't usually heated. Does this…
Chris H
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Did post-war Hovis bread contain treacle or black strap molasses?

I totally concur with the opinion of YouTube chef Titli Nihan that the modern Hovis loaf tastes nothing like the bread I remember as a child. TN has an interesting theory that the Hovis bread of that generation was in fact based on white flour…
Greybeard
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2
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1 answer

Which gum/gums to use to get a gummy texture when using Agar agar powder

Trying to do a school project that needs me to make gummies from scratch in an innovative way. I decided to go with Agar agar for a vegan based gummy. Unfortunately, once I make the gummies the agar agar sets but I don’t get the gummy/chewy texture…
Mazet
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vote
1 answer

What are these 'Indian' little red onions, exactly?

The Indian market in my neighborhood carries these pictured onions. They have violet skin, white flesh, and light violet layer surfaces. Their flavor is about the same as spherical (ordinary to me) red onions, not that of shallots. Blemishes usually…
ariola
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1
vote
1 answer

Gochugaru powder vs paste?

I'm making Korean pork bulgogi and the recipe I am using calls for gochugaru powder but all I could find was a paste. Can I use it and would it still be the same amount? The recipe asks for 4 tbsp. of the powder.
Deb
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3 answers

Is there a rubric for what ingredients go into a Chinese stir fry?

Looking at these two recipes: https://omnivorescookbook.com/tofu-and-broccoli/ https://omnivorescookbook.com/ginger-chicken/ they are quite similar but have minor variations. This seems to be the case for a lot of Chinese cooking - there are many…
Tom
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0
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Cheese cookie doughs and proportions

Cheese cookie recipes I looked at use varying ingredients and ratios. Having never baked before, I'd like to know what those do to the result and what the gamut of workable variation in proportions is. Some recipes include wet ingredients like…
ariola
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