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I bought ube extract to make ice cream for Halo Halo. Yummy yummy. Anyway, on the ube extract bottle is a picture of what I assume to be a dessert featuring ube. Does anyone know what it is? Or is it just a riff on a roulade/jelly roll?

Just grabbed my first can of jackfruit from the local Asian market for Halo-Halo. I opened it up and found that it smells just a tiny bit . . .fermented? Not like completely but just a bit. (Also smells like mango/pineapple). Is this normal or did I get a dud can? The can had no...

I have both glutinous and normal, and I use glutinous a lot to make mochi, nian gao, butter mochi, etc. but I never know what to use normal rice flour for! Any suggestions? (I'm not big into gluten free as I overeat lots of it (as my sister is gluten free and she makes lots of...

Got a charcoal grill that uses cast iron grill grates. (I've seasoned cast iron before, but never cured as most of the pans I've bought came already cured.) The grill's website info tells me how to cure the grates. Vegetable oil, 400 degrees F, 1 hour. I did this in the oven (as it was...

Got a new Charcoal grill today (a Char Grill deluxe model 2929) and was excited to use it. After curing it for about 4 hours at 300 F, I peeked in the manual once more and was dismayed/surprised to see this: "Never exceed 400 degrees because this will damage the finish and contribute to rust."...

The recipe I used is as follows: 1 cup butter (taken out of the fridge, heated in the microwave for 2 seconds bursts on power 5 to soft consistency, none melted, seemed okay) 1 lb powdered sugar 1/4 cup cocoa (bloomed in about 1 tbsp boiling cream and cooled) 1/3 cup semisweet chocolate, mixed...

I accidentally bumped my granite roaster today. It fell and chipped the edge of the lid of the roaster. The pan itself is fine. I got from my grandma about 5 years back. It looks like this, just with a small chip in the edge of the lid where it rests against the pan. I'm wondering if it's...

I have a cake recipe I've used several times (https://preppykitchen.com/yellow-cake/) and it yields three 6 in. cakes. I wanted to make a single 9 in cake using the recipe (as I only have 9 in. pans), but I'm unsure how to convert. Using this internet article I found, it states that it takes...

In sponge cake recipes and other recipes that include whipped egg whites (macarons, etc) I've seen many, if not all, recipes have you whip egg whites, add sugar, then fold into the batter. If you simply add the sugar to the batter instead and whip the egg whites with no sugar, how much does...

I live in a town home area so I can't light my chimney starter on the patio (I hear you can explode the concrete anyway if you do that, but also we aren't allowed to put marks on the patio). So I light my chimney starter on the second (deeper) grate on my charcoal Weber grill but I've heard...

I got this from a friend and she said it was "seaweed" but I'm fairly sure in Japanese there are many different kinds of seaweed. It's in a ziptop bag and no labeling, she threw away the container it came in a few months back. Could this be a type of dried algae? Mozuku? (It's a large dried...

I had a friend yesterday brag to me (for a good 30 minutes) about how frugal he was in being able to feed "himself plus 4 others a hearty meal for less than 5 bucks in total." This was during a chat on Financial Peace University (basically how to save money and get out of debt) and we were...

Not sure if I made a mistake but I was excited and bought a smoker box to use when grilling. Then I realized I don't have a propane grill, only charcoal. All the information I can find tells me that you can only use wood chip smoker boxes on gas (you soak the wood, put it in the box, then slap...

My friend went to Panama 2 weeks ago and showed us tons of pictures, but I was most interested in the types of food she ate while there. One thing she said she had was a type of fruit (apparently called a Tree Tomato or Tamarillo) that was sort of in a watery/juice/thin jam consistency "broth"...

What's the difference between these 3? Is Chili crisp with peanuts the same as Chili crunch? I'm figuring which product to try first (unfortunately Laoganma is the only chili crisp I found at my local Asian market) and Laoganma doesn't sell chili crunch that I saw, and I'm wondering if chili...

I am going to buy a granite mortar and pestle soon, but I find people have opposing views on how to care for it: 1. Many people say to use just water to clean the granite mortar after use (as soap can leave a soapy taste), while others swear by soapy water and an extra rinse. 2. People say to...

Recently went to a Vietnamese restaurant and was surprised by the strong (and I mean STRONG) floral lemongrass taste/aroma in their lemongrass chicken. When I took it home and started to dissect the flavors, I only saw a small amount of minced lemongrass in the dish itself. So I fried up my...

My dad always used newspaper in his chimney starter, but I have no newspaper but a TON of Amazon/shipping boxes. If I cut up the boxes finely (not using maybe any tape or stickering on the box I figure), could I use that to light my coals?

This is more a question of English vs Vietnamese referencing than anything else. When people talk about spring rolls, they always make a distinction between spring rolls (fresh, or Goi Cuon) and fried spring rolls (are they called egg rolls technically? Cha Gio). But when I'm with English...

I love my KitchenAid, but I find that even with bowl scraper beaters, my butter still "pools" at the bottom of the bowl. Shown is 1 stick (1/2 cup) butter creaming about 1 minute with and without 3/4 cup sugar, and it always collects to where the beaters can't reach. I've tried softening the...

I feel like they're very similar, but as I've basically never done either, I don't know if I know anything or not. I want to start, though, and want to purchase a smoker off Amazon that says it can also remove the top and grill, as I grew up on grilled meat.

Whenever I make cream based soup (fish/potato/etc.) after it chills the cream rises to the top of the soup. (Maybe 4 cups stock, 2 cups cream). The cream never curdles, it's more cosmetic than anything, and once it warms it emulsifies fine. I can also stir it back together. For the future...

I usually don't, then just discard the last inch of the liquid where the debris have settled. It tastes fine to me, usually very carroty as that's the vegetable I use most; pretty dark stock color too from so much carrot and onion peels. I've gotten a few chef friends mad at me though, as...

I don't use mango enough in cooking, and I want to start. I barely know how to cut them (peel, slice off sides, avoid pit). But what I don't know is this: when I cut them, I usually get only 1 inch inside the mango before it sounds like my knife is cutting through, for lack of a better word...

My father ate at a Vietnamese restaurant back in the 90s called The Bona in Minneapolis. He says the Hot and Spicy chicken (with lemongrass) isn't nearly as good as it used to be, so I'm trying to replicate the taste without ever having eaten it (alas I was like 5 in the 90s.). Does anyone...