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How to recreate the sauce in McDonald’s 1955 Burger?

For a few weeks, my local McDonalds was selling a burger called the “1955 Burger”, which had a really delicious sauce with lots of other things mixed in. I tried buying various BBQ sauces in the stores, but none had a similar taste.

What kind of BBQ sauce can I buy that will be close to what McDonalds uses? What other ingredients did McDonalds mix into the BBQ sauce? …read more

What are these small salty peppers from The Cheesecake Factory?

I recently had a dish at The Cheesecake Factory that had these small salty peppers in it that I really enjoyed. Stupidly, I didn’t ask the waiter what they were. I made a mental note to google it later, but so far my efforts have been fruitless (or pepperless).

The dish I had was called “Pasta with Shrimp and Sausage.”
Here’s a link to their website.

Does anyone know what these peppers are and how I can make/buy them?
Thanks in advance.

…read more

How long should pearl barley be boiled for?

Different recipes that involve boiling pearl barley recommend boiling pearl barley for different periods of time. How long should pearl barley be boiled for, and why do different packets of pearl barley recommend different cooking times? …read more

Color of fried beef steak: sometimes dark, sometimes light-colored. Why?

I have noticed that sometimes when I am frying beef steak it does not turn dark but it becomes rather light-colored. I have also noticed that those steaks that do turn dark during the frying tend to taste much better (more juicy, more like beef) than the light-colored ones.

Just today I was frying a rump steak which turned out light gray.

What explains those different results? Is it the beef quality, the preparation or something different? …read more

Can I reheat roast potatoes?

I’m making Heston Blumenthal’s roast potatoes, but I need my oven to finish sous-vide prepared spare ribs as well. The potatoes need well over an hour, the ribs around 40 minutes. The long times both need makes it impossible to prepare both dishes sequentially.

Can I make the roast potatoes a few hours before and reheat them in the oven right before serving?

If not: would having the spare ribs and potatoes in the oven at the same time influence the flavour of either (or both) dishes? …read more

How should this sauce taste?

I’m preparing spare ribs this Friday and just made the sauce. It’s a recipe I got from here.

It should be finished, but I’m not really sure if the taste is right. I used the following ingredients:

1 Medium Yellow Onion, Grated (grate using large holes of a box grater)
1 1/2 cups / 320 ml Ketchup
2 tablespoons / 30 ml Spicy Brown Mustard
1/3 cup / 80 ml Dark Molasses
1/4 cup / 60 ml Worcestershire Sauce
1/4 cup / 60 ml Apple Cider Vinegar
1 1/2 teaspoons / 7 ml Wright’s or Colgin Liquid Hickory Smoke
4 tablespoons spicerub

The taste of this sauce is a bit acidic and the liquorice-like flavour is very present (because of the molasses). I obviously can’t taste it with the ribs now, but I’d say that the taste is really quite harsh. I added some honey, lemon juice and extra ketchup in an attempt to balance it a little.

Is my description of this sauce accurate, given the ingredients? And is this really a top-of-the-line sauce for ribs? What could I add to make it a little bit more friendly? …read more

How come I am still alive after having eaten unrefrigerated leftovers? [duplicate]

This question already has an answer here:

Is it true cooked food cannot be left in room temperature for longer than 4 hours?

3 answers

I know that there are good answers that help clarify the guidelines for when food may have been spoiled.

But for many years now, after having lived in lived in the Philippines, where they leave the cooked food unrefrigerated for 12-16 hours in 20-30c ambient temperatures, I have acquired a similar habit. I might cook soups, meat sauces and leave them on the cooker to eat for lunch the next day (a timespan from 8pm to 12pm is 16 hours). I’ve never gotten ill. I also frequently leave milk out and drink it the next day, if it doesn’t smell.

In fact, I just discovered a similar question

I have only recently discovered that cooked food shouldn’t be left in room temperature for longer than 2/4 hours.
I lived in a tropical country which is warm and humid and I have been growing up eating left over cooked food(meat, rice, bread, dairy products and left in 30C for longer than 6 hours) with no issues. In fact it’s very normal to the people in my country.

After grocery shopping, I often leave the meat for a few hours at room temperature, before cooking it.

Since the guidelines are very clear that anything left at above 4 degrees celcius for more than two hours is “hazardous” and “dangerous” and “should be discarded”…

Will I be punished for my poor habits with an early death of stomach cancer?
Have I just been incredibly lucky, statistically speaking?
Or are the guidelines overzealous/overprotective?

Is it unreasonable to adopt professional guidelines, which take into consideration that a contamination could easily put hundreds of customers at risk, be a brand liability for a restaurant, and because of the large quantity of operations, be a statistically likely occurrence?

I’m asking because I’m sincerely interested in changing my habits, if there are good reasons to do so.

And quite frankly, any Filipino that I know would shake their head and laugh if I tried to talk about these kinds of guidelines. Especially since they’ve violated all those guidelines every day of their lives, and the grandparents’ lives too.
How do I explain to them the importance of these guidelines? …read more