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Questions tagged [ingredient-selection]

Questions about selecting desirable ingredients (e.g. checking fruit ripeness). Please do not use for "which ingredient should I use in my dish" - this kind of question is subjective and will be closed.

The tag is for those looking to improve their "catch" when out picking ingredients, usually at the market. Questions about gauging the ripeness of a particular fruit or recognizing when a particular vegetable is still fresh are welcome topics in this tag.

This tag is not meant for general recipe-modification questions, i.e. "what can I add to X?" Those questions are likely to be closed, unless they focus on a very specific type of improvement. In that case you should a tag that describes the modification instead, e.g. or .

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Looking for meat ingredient suggestions for a Yoghurt Cake recipe

I know the flavours of "meat" and "sweet" can sometimes go together well. There's a sausage and fennel (licorice sensation) pastry that I very much enjoy. That's the concept this question is based in. We're having an office bake-off based on…
John K
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How does "Brownulated" light brown sugar compare with regular light brown sugar?

I'm assuming that the granulated sugar in the bag is easier to work with and won't turn into a hard block. It's also more expensive than the boxed kind. Are there any other differences, e.g. in the taste or texture after baking?
Michael Tsai
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How can I detect bad-fed or fast-fed chicken eggs before buying?

I have traveled in Eastern Europe and I am annoyed to find out supermarkets seem offer only stale eggs (like white inside, no A -vitamin, tastes bad), they cost in the range of 7-12 cents per egg. My host offered me some eggs from local people, they…
user2954
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Mnemonic tricks to remember all cooking steps correctly

I am looking for some advice on what some mnemonic tricks could be for remembering the following, when memorizing or preparing to cook a recipe by heart: oven temperatures procedures (remembering the right steps, in the right order) all the…
Joselin Jocklingson
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How much "compounded" asafoetida to use?

I have a UK-Indian recipe that calls for asafoetida (1/4 teaspoons). I have bought this: This says it is "compounded" asafoetida powder. Is this any different from what would be used for my recipe? Do I use the amount called for, or less/more? The…
Kitkat
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Where do you find gums, acids and glucose ingredients?

If I find a recipe that contains any of those, I just won't make it because I don't know where to find such ingredients but now there's a series of desserts I want to make that use most of them. I don't think you can find most or any of those at the…
Rob
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How to differentiate sea prawns from farmed ones?

Is there a way to differentiate sea prawns from farmed ones based on appearance? Can we differentiate it based on Color of prawn, structure etc?
techie
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Making pizza toppings stay intact without using cheese

I am going to be following this recipe to make my pizza dough https://tasty.co/recipe/2-ingredient-dough-pizza However, I have just realised we ran out of cheese. I have processed cheese slices but I don't think that would taste good on the pizza.…
Grand Skunk
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Why do we like some combinations of ingredients, and not others? Are there any general rules?

I would like to know how something will taste, before cooking and trying it. Is it possible? Sometimes ingredients are too expensive for experimenting.
OPTIMUS PRIME
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Why does my cupcake texture end up with a watery-scrambled egg texture, with a sulfurish smell

I've gotten a batter recipe, but I fear that it might have something wrong with it. Mix together 250 grams butter and 200 grams sugar Add 4 eggs, one at a time Add 2 tbs baking soda, 2 tbs Sodium bicarbonate, 300 grams flour Stir; add food coloring…
Per Kristian Thorsen
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How to marinate tofu for my mint & lemon juice couscous salad?

How could I marinate my tofu such that it fits well with my couscous salad which is seasoned with mint and lemon juice, and also contains cucumber, tomato and bell pepper and onions?
phant0m
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How to apply transglutaminase brand "Saprona TG F"

I have transglutaminase/activa powder branded "Saprona TG F". The ingredients are Salt, Gelatin, phosphate and transglutaminase. The dose is 1%. I'm making chicken roulade - should I apply it as a powder, a slurry or some other method?
Alex
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What natural ingredient besides honey and fats can I use to bind a mixture of powders together?

So I need to turn super food powders into something more tangible, like a stick form. Honey seems to not be that effective and has a lot of sugar and fats melt quite easily. Water obviously not a good option. What else could I try? Thanks so much…
Kasperi
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Asian toasting seeds

if a recipe says Asian toasting seeds how can I find out what is in the mix? Is there a definite selection of seeds and in what ratio? I have seen pouches for sale on the net but would like to make up my own if possible
Alwyn
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Salad ingredients: how to pick them at the market?

I often make salads with lettuce and a few vegetables (perhaps some of carrot, celery, bell pepper, cucumber, tomato, green beans, snap peas). I can plan the ingredients before I go to the grocery store or farmer's market, but are there good ways to…
Michael Hoffman
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