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Questions tagged [mistakes]

30 questions
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3 answers

Whipping cream that has been frozen won't whip

I have whipping cream that has been frozen; it is now separated and won't whip. Is there anything I can do to make it whip?
Mary Niven
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3 answers

over salted an uncooked steak

I seasoned uncooked rib steaks yesterday (using a truffle sea salt). cooked 1 today and it was way too salty. How can I salvage the 2 remaining steaks. I cooked the 1st steak in the oven broiler.Thanks
Lynn
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1 answer

How to rescue a Hollandaise with too much lemon

I accidentally doubled the amount of lemon juice in my Hollandaise recipe. The result is much too sour to be usable, but if not for that, the sauce would be okay. Could I rescue this sauce by immediately preparing another batch with no lemon juice…
Air
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How can I rescue an undercooked pastry cream?

Yesterday I attempted to make pastry cream (my goal was to use it as a filling for creme puffs). After taking it off of the heat and letting it cool to room temperature I put in the refrigerator. That evening I checked on it to find that it is still…
Kaya
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Tainted tupperware

I took an orange to work inside a polypropylene food storage box, and then (ahem...) forget about it for a couple of months. Upon rediscovering it, I threw out the mouldy remnants of the orange and washed the box thoroughly. However, the plastic…
avid
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How do I salvage this bread dough?

I was planning to make a brioche dough, but somehow managed to measure out and add cornstarch instead of bread flour. I've taken as much of the cornstarch out as I can, but there's about 3/4 cup still in there mixed in with the brioche ingredients.…
Wilko
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1 answer

Overcooked yogurt : what did I actually do?

I tried to make yogurt by slowly heating yogurt diluted in milk, but I forgot to watch it. When I checked a few minutes later, it was above 70 °C and the whey had separated from the "yogurt". The result smelled like yogurt, but it was very lumpy and…
Skippy le Grand Gourou
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What went wrong with my yuzu cheesecake?

Having seen an episode of The Great British Bake Off, I decided to bite off more than I could chew and made a yuzu cheesecake. As yuzu was described, on the program, as having a taste somewhere between mango and kiwi I was expecting a nice, fruity…
Matt W
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Pizza dough didn't rise, maybe yeast cells were killed off

I made a pizza dough and I left it to rise until doubled in bulk. However, it didn't rise at all. After reading here I can just guess that I killed the yeast cells: Yeast Is Too Hot. Recipes that call for active dry yeast direct you to dissolve…
Pichi Wuana
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How do you recover if you lose track of what you're measuring?

I was making a lemon meringue pie, which called for 1/3 cup of corn starch and 1 1/3 cup of sugar, added to some quantity of water. Silly me, I put the water in the pot first, then the corn starch, and then — since I already had the 1/3 cup…
Marti
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What's the right way to do Octopus?

On occasion I have bought sliced/chopped, pre-tenderized, frozen octopus from the local market and each time I attempt cooking it, it always is still a little chewy and smells like bay water. I suspect I'm not cleaning it right and boiling it too…
Evan Friedland
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Salvage my turkey chili? Cinnamon fail!

Making turkey chili for the week's dinners. Three tablespoons of chili powder: one, two, CRUD THAT"S CINNAMON! I now have a slow cooker holding 1.5 pounds of turkey meat, cooked onion and two green peppers, and two TABLESPOONS of cinnamon. I have…
Acadia
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How to cook already cut roast beef

I am a new cook, and I want to freeze roast beef for later use. So I cut it in 2cm pieces. I never cooked roast beef before and realized that it is cooked as a whole. What can I do now? Should I season it like steak and cook it like steak?
Napster
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How do you get burned wood off of a glass stovetop?

I accidentally set a cork trivet on fire on top of my glass stovetop the other week, and it's left behind a gray burned on spot that feels different to the touch. I can't figure out how to get it off; I've used stovetop cleaner, baking soda, the…
Privacy Name
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1 answer

Sous vide bath cooled after reaching cooking temperature, still safe to eat?

I was doing boneless short ribs for 48 hrs at 140. I had to leave town suddenly and unexpectedly for a day and I added enough time via WIFI to continue to cook for an addition 16hrs. My water level dropped below min while gone and the Sous Vide…
David Wrightson
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