I just seeded a pomegranate, and instead of red / deep pink seeds, the seeds are pale pink / white. What does this mean? Are they ok to eat?
Apparently it's a different variety of pomegranate. They are good, but taste sweeter than the deep red seeds, which have a great tart flavor.
I bought this in Ooty market and was told that it is a Nilgiri hills specific vegetable. It is pink on the outside and white inside with two hard black seeds in the upper half of it. It tastes sour, very similar to unripe strawberry. Now, I'd like to know what the name of this vegetable is and whether it can be used in any dishes. Until know, I've been eating it as a snack, just like I would any other bite sized food.
How much powder does 1 TBSP of Cumin seeds yield when crushed? I have a recipe that calls for Cumin seeds to be crushed but I could not find whole seeds at the store.
I brined a ham over night and then slow baked it. Then topped with an apricot honey glaze. It looked and tasted just like pork tenderloin and was white meat and not pink. I know curing it gives it a salty taste and pink meat. Is what I made just a pork roast?
In the past I have bought this Chinese sweet which name I cannot recall. It is shaped in little cubes of some sort of trasparent dark jelly (not sure if it is actually gelatine, but it has a gelatinous consistency) containing peanuts and covered with slightly roasted white sesame seeds. Does anyone know their name and can possibly tell me how to make them?
I want to use a recipe that gives ingredient measurements based on the spice seeds. My local grocery store does not have at least half of the ingredients in seed form. But the store does have them pre-ground. How can I translate this recipe's measurements into something I can actually buy? Ingredients: 1 1/2 dried chipotle chiles, stemmed, seeded, chopped 2 tablespoons pink peppercorns 2 tablespoons coriander seeds 1 teaspoon fennel seeds 1/4 teaspoon cumin seeds 2 teaspoons dark brown sugar 2 teaspoons kosher salt 1 teaspoon mustard powder Read More http://www.bonappetit.com
Please point out a conversion method or the Google keywords which would result in a trusted measuring chart for converting seeds to powder or paste form or vice versa. Example: 1 tablespoon of powdered Coriander seeds correspond to how many tablespoons of raw Coriander seeds.
Tonight, my friend and I ordered a fried chicken special at a restaurant with a local food theme. It was a great dish. Both of us got very pink chicken. I am pretty sure that my plate had three... that temperature and not color should be used to test for safety, and that cooked poultry can be pink - especially when young. As I kept eating, I came across meat that was quite dark red - this was probably... (e.g. are there heritage breeds that have exceptionally red meat)? Should I have been concerned (since I did not have a thermometer) (and should I have sent my chicken back?) Is undercooked (pink) chicken
the oil. However, one of the peppers became covered with white mold. The two peppers were put in at different times, as they ripened, since I only got half a dozen peppers from the plant..., so I only removed the top to remove the stem and expose the seeds). That pepper floated on the surface as well, but about 1.5-2 weeks later, I noticed that it was still floating, and was now covered with a patch of fluffy white mold just above the surface. What did I do wrong here? How could I prevent this from happening next time?
How many varieties of edible pepper spice there are? I know white, black, green and pink pepper, but I'm sure that around the world there are many more varieties. There is a comprehensive list or a book devoted to pepper and receipts with pepper?