General Cooking And Recipe Trouble Shooting

 
For general discussions on food, cooking and for troubleshooting recipes. If you need help with a recipe or specific ingredients, please post it to the appropriate category below. If asking for help on a recipe, please remember to post the ingredients and directions. If sharing a recipe, please make sure it's original and unique content that will add to the community. Forum moderators reserve the right to delete any recipe they deem to be plagiarized, un-original, spammy, or just plain boring.
  Forum Topics Posts Last post
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Talk about your favorite ingredients, a secret trick you have up your sleeve or food in general.
301
2935 Sweet Sauces
by Chefinprogress
2017-11-20 16:55
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Not sure which one of the categories your cooking question fits into? No worries, you can get it answered here.
164
1726 Home roasting...
by one story
2017-01-20 11:07
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Need help troubleshooting a recipe? Tell us what went wrong and we'll do our best to help. If you would like to share a recipe that actually works, please do so in the Stella Culinary Group on GroupRecipes.com.

52
364 Calling all jelly...
by labradors
2017-12-02 07:18
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If it lives on the ground or flys in the air, this where you talk about how to cook it!
72
551 Cutting chicken...
by Chris Klindt
2016-05-24 10:38
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If it lives in water and you want to make it delicious, this is the board for you!
16
131 Gefilte Fish -...
by jacob burton
2016-04-12 07:20
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Share your secret salad recipes and tips on how to cook vegetables.
20
114 The Perfect Onion...
by Nina
2016-06-18 06:31
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Whether it's BBQ, grilled or smoked, this is the place to talk about. This is a non-denominational BBQ board that welcomes all styles and techniques from every region in America and around the world.
32
247 Smokers and Smoke...
by Mucho Bocho
2016-09-15 10:24
New posts
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Newest Forum Topics

Hi, in the Three mother sauces video, you covered all the best different ways to Sauce making. All the sauces where salty, when creating sweet sauces, such as coconut sauce, mango or even swwet lemon. What would be my best thikener agent? Can i apply any of this techniques or that would be a whole different process? 

Comments: 3

Ok so things have been pretty quit here...so thought I would share some Christmas makings for you all.

The last couple of months I have been smoking turkeys (whole and breast), making a variiy of sausages (breakfast, Italian,Swiss,Bratwurst and hot links), making tamales ( cheese and green chile,as well as  pork and chicken).

I still have to smoke some pork bellies for bacon and they are in the works now.

All this to mail out as my Christmas presents to friends and family.

Lot of work, but satisfying to me and well those that recieve.

kit

 

Comments: 4

Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.

The site i used to use is diggingdogfarm.com.

I use it for my brines and making bacon cure.

I heard of some other sites which had something similar but I sure can't find them now.

Thanks kit

Comments: 2

The last four weeks, all but one of my loaves of "English-Muffin" Bread have turned out like this:

Prior to that, I hadn't had any trouble and I have not (knowingly) changed any ingredients, procedures or equipment. 

Why is this happening and how can I prevent it? Thanks. 

Comments: 5

When I was in Honduras and had made a side trip to Guatemala, I found a coffee jelly/jam that I eventually used for a new recipe I developed. Now that I'm back in the States, I can't get that jelly any more, so I have been looking into making some myself. 

Comments: 15