Substitute for eggs in Macarons (No Legumes)

My absolute favorite things to bake are French macarons. I make them for family gatherings, potlucks, or just to give to my public library. A huge issue, however, is...

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More efficient way to cook fresh caught fish while camping

I am camping over the weekend in Idaho. Plan on catching primarily trout. Will keep the fish fresh and alive until dinner time. A camp fire will be maintained...

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Refrigerated rice at room temperature [duplicate]

This question already has an answer here: How do I...

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Pot stick to induction top not able to remove it plz advice

Kindly advice me how to remove pot stick on induction top while cooking curry .I have tried almost all ways but nothing worked, it's not moving(sliding or lifting up)...

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What stops commercial ice lollies from being rockhard?

With a risk of asking the wrong question in the wrong place.. In the UK you can purchase Ice Lollies/Suckers that are pretty soft to eat. However, if you were to...

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Did I turn my frosting into mayonnaise?

A few weeks ago I made a European-ish buttercream with roughly these ingredients: 4 large whole eggs plus two yolks; ~1.5 cups of white sugar; ~1T vanilla bean paste (I scraped out...

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Substituting Agave for Honey

I found a frozen recipe that calls for 1/3 cup of honey, can I replace this with Agave for a friend who has Diabetes? ...read...

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Chocolate mint ganache – too runny

I am making moulded chocolates and I followed a recipe to make a mint ganache filling. I used 175g chocolate, 125ml cream, 10ml mint essence and 100g glucose. I melted the...

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Choosing a chinese cleaver/chukabocho fit for a cooking enthusiast

I want to buy a traditional japanese knife (EDITOR COMMENT: it is a chukabocho not a wabocho (traditional japanese knife) ) inspired by this video that demonstrates the knife...

Continue Reading →

Can you temper store-bought chocolate?

Is it possible and necessary to temper store-bought quality chocolate like Lindt? Say, for example, you want to use it to make chocolate moulds - would it be possible to...

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Substitute for eggs in Macarons (No Legumes)

My absolute favorite things to bake are French macarons. I make them for family gatherings, potlucks, or just to give to my public library. A huge issue, however, is that often times I just make them at home for my family, but my mom is allergic to eggs, so she can never eat them. For a while I’ve wanted to find an alternative to egg whites for the meringue. I found out about chickpea water (Aquafaba) and other legumes, and started to plan getting those and making meringue using Aquafaba. But then I ran into another issue. My mom told me how she’s allergic to not only chickpeas, but ALL legumes. Now I am completely lost on how to make macarons for her.

I thought about whipping up heavy whipping cream into hard peaks (assuming it could function the same as meringue). You’re whipping air into something and I thought that’s the most important part of macarons. Does anyone know if this works or does anyone think I should try using heavy whipping cream?

Finally, is there anything other than legumes that I could use in place of egg whites in meringue? A reply would be greatly appreciated. …read more

More efficient way to cook fresh caught fish while camping

I am camping over the weekend in Idaho. Plan on catching primarily trout. Will keep the fish fresh and alive until dinner time. A camp fire will be maintained through out the day to ensure hot embers to cook on.

Ingredients and utensils I will have:
• box of kosher salt
• an abundant amount of tin foil
• tongs
• a half sheet pan
• clean towels
• lemons
• fresh herbs from garden; thyme and sage.
• butter
• garlic

I plan on cooking the fish wrapped in foil after cleaned, salted and stuffed with condiments stated above.

What else should I bring?
Other techniques on camp fire cooking?
Will be out there for two days, so a salt cure?

My time spent is fishing and cooking so plenty of time to play around and get technically with my preparation. …read more

What stops commercial ice lollies from being rockhard?

With a risk of asking the wrong question in the wrong place..

In the UK you can purchase Ice Lollies/Suckers that are pretty soft to eat.
However, if you were to make your own in an Ice Lolly mold they’ll be rock hard like Ice normally is.

What do commercial companies do to their Ice Lollies to make them soft to eat.

I’m unsure if this applies to other countries such as the US, I’d assume it does. …read more

Did I turn my frosting into mayonnaise?

A few weeks ago I made a European-ish buttercream with roughly these ingredients:

4 large whole eggs plus two yolks;
~1.5 cups of white sugar;
~1T vanilla bean paste (I scraped out the rest of my jar);
5 sticks of salted butter (I like salted butter. Haters gonna hate.)

I beat it over a double-boiler until it was foamy, cooking it to at least 140F. Then I transferred it over to the stand-mixer, beat it until it was cool to the touch, added the butter bit by bit, and continued to beat it until soft and fluffy. It was perfect for my affogato cupcakes.

Half an hour ago, I made a lemon-polenta loaf, but I don’t like powdered sugar glazes, so I thought I’d beat a bunch of lemon juice and lemon juice powder into some of the left-over vanilla buttercream living in my fridge. I did that, and the texture is weirdly reminiscent of mayonnaise. Not bad, just noticeable.

And when I thought about it, I realised it has all the necessary components. Eggs, oil (in this case just butter), and acid (about a tablespoon each of King Arthur lemon juice powder and fresh lemon juice). The eggs and oil were already emulsified, which seems to be the hardest part of mayonnaise-making, and I just beat the acid into my preexisting emulsion. Except for the vanilla and lots of sugar, it fits the definition (I think).

So my question is, could I, in fact have turned my fancy buttercream into mayonnaise? Or is this just a trick of texture? Is there any way I can tell for sure with a little I save out? If it’s not mayonnaise, then why not?

Corollary-type question: If this is mayonnaise, would there be anyway to make a tart European-ish buttercream without it turning into mayonnaise…? …read more

Chocolate mint ganache – too runny

I am making moulded chocolates and I followed a recipe to make a mint ganache filling.

I used 175g chocolate, 125ml cream, 10ml mint essence and 100g glucose.

I melted the chocolate slowly and heated the cream and then added the two together and whisked until smooth. Then I added the glucose and mint essence.

My problem is that when the mixture reached room temperature, it was still very runny and I need it to hold its shape so that I can pipe it into the chocolate moulds. Could it maybe be because I didn’t use couverture chocolate for the ganache but ordinary shop-bought chocolate?

So I have two questions:

What did I do wrong?
Is there a way to salvage the mixture and thicken it?
…read more

Choosing a chinese cleaver/chukabocho fit for a cooking enthusiast

I want to buy a traditional japanese knife (EDITOR COMMENT: it is a chukabocho not a wabocho (traditional japanese knife) ) inspired by this video that demonstrates the knife as a single all-purpose alternative to the typical knife set. This is a shopping recommendation question. If such questions are not allowed on this site then better close it quick!

Now first up, I’m not a pro chef and not even a very good cook, but I’d like to buy this for a friend who is a semi-professional chef. (very skilled, self taught, but does not work as a chef) I have no idea about which blade materials are best and whatever but I’d like a recommendation on which knife seems like the best buy. Here are my leads (all from AliExpress with intl. shipping):

CCK (reputed knife manufacturer)
CCK Link 2
Carbon Composite Knife
Composite Steel Knife
Forged Kitchen Knife
Forged Carbon Steel Knife
Carbon Steel Knife
…read more

Can you temper store-bought chocolate?

Is it possible and necessary to temper store-bought quality chocolate like Lindt?

Say, for example, you want to use it to make chocolate moulds – would it be possible to melt and temper the chocolate and have the same result as that of couverture chocolate? …read more

Do I need to freeze my rye flour?

I got ten pounds of rye flour from the amish store yesterday. They only had a single, two-pound bag sitting on the shelf but, when asked, the man behind the counter said they actually have lots of rye flour but keep it all in the freezer because otherwise Something Bad will happen to it. It’s organic and I think it might be wholemeal but I’m not sure.

I haven’t been baking for terribly long, maybe 8 months or a year, but I’ve never frozen my rye flour. Is this a legitimate need? Ten pounds of flour takes up more freezer space than I would prefer. Thanks! …read more

Microwave method of tempering chocolate – can it be done too fast?

I used the microwave method to temper chocolate. The first time I took it very slow and did it on a low power level. The result was a very shiny chocolate with a good crack.

The second time I did it faster and on a higher power level because I was impatient. The result was not as shiny.

Is the speed and power level the reason why the first batch was better? …read more