texts: Should I use self-rising flour or all purpose flour for two ingredient pizza dough?

texts:
I'm planning to make a simple pizza using the two ingredient pizza dough method. I've been doing some reading on it and I see two variants of this:

(1) from Kinda Healthy Recipes which uses all purpose flour, salt, and Greek Yogurt; and

(2) from Sweet Savant which uses self rising flour and Greek Yogurt (I guess the salt is in the flour already).

My question is - which one is correct/better? If self-rising flour is the way to go, I'm going to need to make my own which I'm happy to do - that part is insanely easy.

Thanks in advance!


texts: Should I cook my pot roast on high or low?

texts: My pot roast recipe says to cook on high for 6-8 hours or low for 3-4 hours.  However, the instructions for my new Crockpot say that the low setting is just for warming, and should never be used for cooking. Many recipes I've found online do give instructions for cooking on low. Many people seem to think that the low setting produces more tender meat...but I don't want to do anything unsafe. Can I safely cook on low?


texts: Cake Pops: Ratio of cake crumbs to frosting?

texts:
I'd love to ask either of the following two questions:

What's a good ratio of frosting to cake crumbs, when making cake pops?
Does anyone know of a good website that lists baking ratios, including the frosting:cake crumb ratio for cake pops?


texts: Can you separate out the Gliadin from Gluten?

texts:
When I looked this up, this is the information that is first presented to me-

Gliadin is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins, which are a component of gluten, are essential for giving bread the ability to rise properly during baking.

Is there away to separate the two, so I can utilize the properties of gliadin without having to succumb to all of the components of gluten?


texts:
I recently had some BBQ corn where the corn was in individual kernels. I'm wondering how this would be done on a BBQ... would you grill the corn on the cob, then cut the kernels off? Or would you do it the other way around? If so, in what would you cook the kernels?

Must I use raw corn or can I use corn kernels from a can?


texts: Is it safe to use lye-based oven cleaner on a stainless steel pan?

texts:
I'm currently in the middle of seasoning some new pans that I received from made in. I accidently messed up one of my pans by not wiping off the excess seasoning wax and now the pan has dots all over it.
In the past I have used the 24 hour soak in oven cleaner method for my wok. I'm curious since I'm using stainless would the oven cleaner (Easy Off, a brand whose active ingredient is lye) be safe to use to help remove the messed up patina? My pan is stainless clad and manufactured by made in.


texts: Are homemade versions of popular food more liable to spoil?

texts: I tend to make ice cream from frozen bananas and other fruits as flavors and would like to know how much time can I store it. In general, is the homemade version of a popular food item (bread, sauces and condiments etc) more liable to spoil if you bought their industrially made version from the store? If so, what can be made to counteract that?


texts:
This question arose today at lunch, and we tried to explain it in various ways:

It gives the soft (spongy) consistency;
It improves the nutritional content;
It makes bread more digestible;
It improves the taste.

We were unable to say which ones are true, and if more than one, which is the main reason. It should be something simple I guess, because yeast has been used since ancient times.

Wiki talks about consistency, but I would like some more expert advice.

EDIT: I know there are yeast-free breads, like Italian's piadina or Indian's chapati and roti, and even Mexican's tortilla. And that's where the question originates from, because the asker is from Pakistan.


texts: When cooking or baking is it better to steam peppers or add them raw?

texts: I was curious to know when baking, such as muffins or corn bread, when you go to add a pepper like a jalapeno is it better to steam the jalapeno or add them raw to the batter?  Is the heat effected when steamed?  Should all peppers be steamed when adding them or can you add them raw?


texts: Why does strata have to come to room temperature before baking?

texts:
I've made strata a few times before, usually for brunches where I have a number of guests coming over and don't want to spend all my time in the kitchen. I always follow instructions in the recipe; I assemble it the night before, refrigerate overnight, and then let it come to room temperature and bake it in the morning.

I've never had any problems, but I'm planning on making this for New Year's brunch that I'm hosting, and I got to thinking about why I need to let the strata come to room temperature before baking it. (Every recipe I've seen for strata says to let it sit on the counter for at least a half an hour.) I bake mine in a glass casserole dish, so I know that one reason for this is to avoid extreme temperature change that could cause the dish to shatter. However, is there any chemistry or physics reason for this - i.e., would baking it (in a disposable aluminum pan, for instance) straight out of the fridge impact the taste/texture?


texts: Information regarding Brassica juncea var. rugosa (芥菜) and it's bitter leaves

texts:
I have several questions regarding a popular Chinese vegetable. For information purposes, I have attached a picture of the plant

I would like to know why the leaves are bitter and whether they are edible?
If edible, is it possible to remove the bitterness in the leaves?

PS: I have adjusted the title. The plaant is also called mustard greens.


texts: Trouble tempering Valrhona Couverture Manjari (64%) Chocolate

texts:
I have tried to temper equal amounts of Valrhona Couverture Manjari (64%) chocolate + baking chocolate (Van-Heusen brand, dark chocolate) without any success.

Used the seeding method & followed the instructions given by Valrhona, ie melt @ 131-136F, cool to 82-84F, reheat to 88-90F. Working with a very small batch (~400g), used a bain-marie, IR thermometer.

The chocolate is nice and shiny but simply does not harden at room temperature.

The instructions provide by Valrhona say it needs to be melted for 12h, but I have read articles where others have been able to temper it without melting for 12h.

I have no clue what's going wrong. Would be grateful for any guidance.

Thanks in advance,
Asha


texts: Why does tomato not dissolve when I make curry

texts:
when I am cooking curry, I add chopped tomatoes. I cook the tomatoes for 30+ minutes.  In spite of this the tomatoes do not fully dissolve by the end of cooking. There are still whole pieces of tomato that have become cooked but still not become a paste. I have also added water and let the food to simmer, but the tomatoes do not dissolve.

How do I make sure that all tomatoes dissolve into paste when cooking curry?


texts:
I always have trouble reading the diagrams that indicate the cuts of meat. It's hard to tell how deep the cuts go, etc. Are there any 3D diagrams out there?
This blog entry has a cross section of the pig and shows you the real cuts which is pretty awesome!


texts: Why do I need over ripe bananas for banana muffins?

texts:
Okay, I won't use prefer to use raw bananas for sure.

But, I wish to understand why are over ripe bananas required for the muffins. Why won't ripe (yellow) bananas do?

From: https://cooking.stackexchange.com/a/24652/6168

  You want to wait until they're so ripe you wouldn't want to eat them - blackening skin, very very soft.


texts: How much pressure fluctuation is too much in pressure canning?

texts:
I am pressure canning for the first time and I have a horrible liquid loss / syphoning situation going on. Basically 50% of my slightly larger jars (250ml) end up with less than 50% liquid and I need to put them in the fridge. The situation is somewhat better with smaller jars.

I try to follow some basic best practices in order to avoid these problems:

I try to remove bubbles as best as I can
I don't raw pack, however by the time the paprika are skinned and ready for packing, they are already cold.
I top up with hot water to mitigate the coldness.
After finishing the canning, I stop the heat and don't open the vent, I let it cool down, before I open the canner.

My pressure canner unfortunately is designed for medical applications and it has an automatic vent, which releases when 125C is reached. However in practice the pressure fluctuates between 125C and 130C.

Is this level of pressure fluctuation bad?

Should I try to optimize for more stable pressure, or should I rather work on other factors like preheating before packing, experimenting with produce to liquid ratio when packing, getting better jars and lids or perhaps try to heat up and cool down even more gradually?

I tried manually operating the on / off button and keeping the temp between 122C and 124C (with some exceptions, every now and then I would need to leave for a minute and the pressure would rise to 130C and than fall down back to 125C with the help of the automatic release),  but the result was the same: lots of liquid loss.


texts: Iranian Sweet Dish consisting of Lamb Paste

texts:
I am trying to identify a dish I had a while ago while traveling in Iran. It was in Isfahan, and none of the languages I speak seemed particularly common with the locals, so I only got patchy details in addition to the actual experience of the dish.
The dish:

was served in a shallow plate, for dipping/scooping.
had a paste-like consistency, somewhat similar to hummus, but less chunky, more rope-y, and much more homogeneous.
was mainly sweet, with a slight hint of savoury taste and saffron.
was yellow-to-orange in color, I assume on account of saffron spicing.
was made (primarily or mainly) of lamb (I double-checked with the serving staff as well as other patrons).

I found it hard to believe given the taste and appearance, but after making sure everybody agreed on the fact that it was meat, both the consistency and the slight savoury taste made more sense. I don't know if it's eaten as dessert by the locals, but I would certainly think of it as dessert. It was very sweet.
Do you know:

what this dish is called?
how exactly it is made?


texts: I found a recipe for arepas that I want to try and it calls for "Arepa flour (precooked cornmeal)". What is Arepa flour? Side question: Would I be able to substitute masa harina?


texts:
My friend puts cold rocks in his whiskey to cool it down.  Is it to look fancy?

Can he just put the bottle in the fridge to cool it down without needing to put rocks in it?


texts: How can I prevent my sponge cake(genoise) from sinking after baking?

texts: I have made a genoise sponge cake three times now. Every time when I take the cake out of the oven, it always sinks a lot. Like, as soon as I flip it onto the wire rack, the bottom falls about halfway. I know it won't really affect the taste or anything, but is there a method for preventing this? I know some bakers let their cakes cool in the oven, but won't that dry out the cake?


texts:
I am asking for advice on canning a tomato pasta sauce. It consists of canned tomatoes, butter, and some onions.

I already did a Google search, but the results are contradicting. Some people claim that you can just pour the hot tomato sauce in a clean glass, put the lid on & flip it over until cool.

Another method seems to involve cooking the glasses in hot water (stovetop or oven). But the reason that really leaves me confused is an article that claims that you can't can a tomato sauce at all without a pressure canner because of the pH-value.

So what is this all about - can I safely can that sauce, and if so, how? How long can I store the sauce?


texts: So would it be possible with some insulation perhaps from home depot to use a sous vide cooker like cheffstep's Joule on a surface like a wooden office desk with a medium to small sized pot or even a round crock pot provided there's enough space during work? Or would this become an issue over time? Thanks.


texts: What's the use of onions in teriyaki sauce?

texts:
I make my own Teriyaki sauce. Soy sauce, sugar, lemon juice, olive oil and onion. Normally, after marinating, I dry the piece I'm going to sauté and remove the onion.

Does the onion add flavour to the sauce? Does the onion have an effect on the meat that's marinating?

Or can I leave out the onion?


texts: What can be substituted for vinegar in sushi rice?

texts: If you could not use rice vinegar (for reasons of food allergy, perhaps), what could you use instead in sushi rice?


texts: Is acid-marinated raw chicken still safe after several days?

texts: I marinated chicken five days ago in lemon juice, seasoned salt, and garlic powder, is it still safe to cook in the oven?


texts: Tips for cooking seared tuna just right?

texts: I'm awfully fond of seared tuna, and I have the recipe down pat. However, I'm rarely 100% satisfied with the results searing part- I typically overshoot on the thickness of the cooked layer. For the record, I use a sesame-crusted recipe, and usually use previously-frozen tuna that I've let thaw completely. Any tips or suggestions?


texts: What is the way to make a powder of red chilies?

texts:
I purchase green chilies and in some days many of them turn red.

Can I use my mixer-grinder to grind them into a powder, or is there some other way?  Do I have to roast the peppers before grinding?  Do the seeds have to be removed?


texts: If I have large calamari tentacles, can I achieve the same taste and texture as with small ones?

texts:
I've tried cooking large calamari tentacles (about 2in at their thickest) with little success. The first time I tried the classic fast-grilling method, but, obviously, they came out raw in the middle. Then I cut 0.4in rondelles out of it and tried it again, ending up with rubber food.

My third attempt was to try the octopus cooking method, so I simmered the cuts for about half an hour and then grilled them for a few minutes. This had the best result as far as tenderness goes, but the taste was nowhere near what I wanted.

Can these be used to get the same taste as in regular-sized, fast-grilled calamari or should I try a different recipe?


texts: I have a recipe that calls for a frying pan about 20cm across - should I measure from the base, or the top rim?


texts: Should I drain water after I cook noodles in microwave?

texts:
I have just cooked noodles in microwave. In some websites it says to drain water before eating it. Some doesn't say about draining water.

Should I drain the water as I have cooked it in microwave?


texts: Keeping the grill grate clean and sanitary every time

texts: I grill fish outside to avoid the smell in the house. Because fish is so healthy, we do this a lot. I`m beginning to get worried that the grate is not clean enough. My question is: Can I use an "indoor" oven broiler grate, outside, on top of the grill grate, so I can physically bring it in after each use and completely clean it in the sink? That way the food never touches the grill grate.(We have tried several wire "fish baskets" and they are a royal PAIN to clean. Crumbs get stuck between the wires.)


texts: Is there a chocolate flavour liquid without the sediment and no milk in it?


texts: Can you re-use parchment paper when baking batches of cookies?

texts: I just finished making cookies. The dough was enough to make multiple batches. I only have one baking sheet. Every time a batch was ready, I used new parchment paper on the baking sheet. Is this necessary or could I just re-use the same piece of paper till all my cookies are baked?


texts: I have tried a number of the solutions listed on my stove top to no avail.  The stains are white, like water stains & I can't figure out what they could be.  Any suggestions?


texts:
A friend of mine years back related a story about an appetizer that he ordered at an Asian restaurant that was apparently quite unusual. It was a bowl of something (possibly peppers or another vegetable) where each piece looked completely identical, but one out of every 15-20 of them was extremely spicy. The rest tasted rather mild, so he and his friends would go around the table basically playing a kind of Russian roulette with spicy food.

Does anybody have any idea of what this could be?


texts: Why add in the eggs last when making chocolate chip cookies?

texts:
In this video about making chocolate chip cookies, eggs are the last ingredient added.

This is different from what I've learned so far; what's good about this method?


texts: How to have poached eggs in "sphere form"?

texts:
I have been trying to learn how to make poached eggs. The main issue I have is the shape of the egg whites.

In a "perfect" poached egg, the white builds a sphere around the yolk and covers it completely. However, with my eggs, the white just hang on the side, next to the yolk, and the end result somewhat resembles a fried egg.

I've been following the usual steps (sieve the runny white, move to cup, heat the water to almost a simmer, ..) so I'm at a loss as to why this is happening.


texts: Any way to make mashed sweet potatoes less stringy?

texts:
Is there a way or technique to make mashed sweet potatoes less stringy?
Does it just come down to potato selection or can it be improved by a technique?


texts:
How long will beet stock be good in the fridge and is it obvious (odor or otherwise) if it's bad.  I've had this beet stock for a while and I want to drink it but I'm a little nervous.
It smells fine and looks fine.


texts: Reducing sauce or gravy always forms a skin

texts:
Apologies if I've phrased this wrongly.  I don't try to do this very often: that is, boil a sauce to evaporate the liquid (I understand this to be known as 'reducing the sauce'); however, when I do, I frequently end up with a skin forming on top of the sauce.

I have two questions related to this: this first is, is this expected / normal, or am I doing something wrong?  The second: assuming I'm not, should I try to scrap the skin off, or just stir it back in?

As an aside, is there a guideline time for this (for example, 5 minutes per 10ml)?  I usually leave it for too long, or get bored early and end up making a standard sauce using flour and butter.


texts: Is there any advantage to combining spices before applying them to meat?

texts: Up to this point when preparing steaks, ribs, or any sort of "meat" I would apply my spices in sequence: first adding salts, followed by a pepper-based powders, and lastly some sugars (if applicable). I often see cooks combine these spices into a bowl to make a rub. Is there any advantage to doing the latter?


texts: Quiche does not set up - too much, or too little, cream?

texts:
My quiche did not set up well; the final custard remained a touch watery/soft.

Would that mean my ratio of cream : egg was too much or too little cream?

What's the logic of quiche custard?

Should I now try a bit more or a bit less cream?

You can often find mentioned the finding from French cuisine that "3:2" is thought to be the best ratio ... but no-one really mentions which "way" that goes!

FTR thanks to the below,

3 eggs to exactly 1 cup full cream works perfectly for quiche. (A 9" pie.)


texts: Does cheese have to be made with rennet from the animal whose milk it is?

texts: I read this article claiming that cheese must be made with rennet from the stomach of the animal whose milk the cheese would be made from. Is this the case? I'm very doubtful due to the existence of vegetable rennet.


texts:
So I made these Dutch Babies this morning following the New York Times recipe and usually they puff up beautifully but today they didn't and were a disaster. What did I do wrong? I'm thinking to much flour perhaps??

3 eggs
½ cup flour
½ cup milk
1 tablespoon sugar
 Pinch of nutmeg
4 tablespoons butter


texts: Why does the crust of a freshly baked loaf of bread become less crunchy/hard over time?

texts:
Something I noticed - I bought fresh bread today from a Polish bakery/deli. It was still warm when I bought it, so it probably just came out of the oven. When I got home and tried it, it was amazing. Just this incredibly satisfying CRUNCH with every bite. Same thing with a fresh baguette, really.

I have a hard time not downing the entire loaf, because in a few hours the crust stops being so satisfyingly crunchy. Why does this happen? Does freshly baked crust become more elastic? Absorbs water?


texts:
OK. So I've learned how to make bread. Here is my technique:

Get unbleached, natural, unenriched flour.

Around 4 or 5 PM. Take a large bowl. Mix 3 cups of flour, 1 1/2 cups of water, a small amount of yeast (say, half of one of the "Fleischmann's" packets) and a pinch of salt. Cover with plastic wrap. The next day at 5am, warm oven to 450 F with (say) a casserole dish. Take the mixture out of the bowl and make it into a ball on floured paper. When the oven's hot, put the ball in the casserole dish and cover tightly with foil. After 30 mins remove the foil, give it another 10 minutes to crisp up.  Do this every day for a few weeks. I can make bread!  Result is fantastic.  I prefer a whole grain flour.

OK. So it's great to add either (a) raisins and/or (b) dark chocolate morsels in to the mix. (Seems to be no difference if you mix them through in the morning or at first.) The result is fantastic.

My question. I want to add in some "grains". I love heavy, "German-style" if you will, "multigrain" breads.

Do I have to - say - cook - steam? - or something? Hammer? Air? Deep fry? ....  the "grains" first?  Or do I just put them right in? What's the deal on that?
Is there anything I should particularly change when throwing in grains? So, you experts may say something like: "Everyone knows you then need much more yeast" (just an example). Should I be aware of anything like that?
Should I mix them at first when I mix the flour/water, or only mix them through in the morning?

Are the "grains" in "multigrain" bread "just sitting there" - as if you'd scattered some diamonds through the bread, there's no chemical difference - or are they affecting the bread?  What's the deal?  How should I take my first step towards that "heavy, multigrain" feel?  Thx


texts:
We recently got a sourdough starter, and have loved trying out many different recipes with it.

In a few weeks we will by flying home (after spending the summer in Alaska), and we would really like to take the starter home with us.

What's the best way to get it safely through the airport?


texts: Slight smell and slight bitter taste of the belly parts of grilled fish

texts:
One of my favorite grilled fish is the Blackspot seabream

Unfortunately, now and then, the belly part of the grilled fish tastes slightly bitter and smells a bit, which makes me not to eat those parts (quite a waste).
Does this come from not cleaning/preparing the fish properly or, as I've been told by a local fish-restaurant owner, is this caused by the pheromones of the fish during certain times of the year?


texts: Shea Butter (or Cocoa Butter Equivalent) tempering while making Chocolate

texts:
This is more of a theoretical question. But assuming I have the following ingredients

Cocoa powder / Cocoa Mass (containing no cocoa butter or trace amounts of it)
Sugar
Shea Butter

I've been reading that CBEs like Shea Butter can be used for replacing Cocoa Butter while making chocolate[1]. However most resources say it requires tempering.

How can I temper shea butter in chocolate?
What is the right ratio to use shea butter if I were to make pure shea butter based chocolate?

[1] https://web.archive.org/web/20190107151600/https://knowledge.ulprospector.com/1085/fbn-cocoa-butter-alternatives-chocolate/


texts: A book "the 50 best fudge recipes" advise from scaling up the recipes. Does anyone know of any commercial scale fudge recipes or can the recipes simply be increased proportionately?


texts: How long can blended onions stay relatively fresh?

texts:
I'm trying to get rid of textured vegetable protein taste. I usually blend onions, mix them with pre soaked TVP and bake resulting burgers right away.

Now I'm thinking of leaving the mix of blended onions and TVP for an hour or so so that TVP is fully infused with onion flavour.


texts: Can you dry out pickle brine to leave a seasoned salt?

texts: Like the title says. Would it be safe and reasonable to dry out pickle brine till it crystallizes? It might have an interesting flavor as a seasoning (the acid from the vinegar, and the salt, and the spices), and maybe could be stored and reused for future pickling.


texts: What flavors, when added to the steaming water can impart its flavor to vegetables being steamed? I know ginger has some water soluble compounds.  What else is similar?


texts: Are there any ingredients I should not add to a no-knead dough with an extended proofing time?

texts:
I am having great results with no-knead bread, generally leaving this to proof for up to 18 hours in a coolish (20 C) room.

I'm thinking of upping my game and adding fresh ingredients (e.g. minced fresh garlic, salami, tomato etc.) to the dough. Is there any ingredients I should avoid for food safety or quality reasons due to this long proofing time?

I will be using white bread flour and approximately 1/4 Tsp of bread machine yeast, and possibly sugar and olive oil as well.


texts:
I recently acquired a chef knife.
Alton Brown says I should never use a glass surface to cut, but when I need to cut chicken I don't want to use the wood block because it will be contaminated.

how do I go around this conundrum?
What should I use to cut chicken with my new knife?


texts:
Basic recipe for homemade Kahlua on the Intertubes is lots of sugar, some coffee, high alcohol content something or other, and vanilla.  Some minor variations on this theme is all I've found.

But real Kahlua is heavier than Irish Cream.  The layered shot, "Duck Fart," is made of, from bottom to top, Kahlua, Irish Cream, and Whiskey.  When I try to make this with homemade Kahlua though the cream sinks.

The amount of sugar in this stuff is huge, it's basically syrup.  I doubt it needs more.  I use brown sugar.  What could be missing from the recipe that makes it heavier than cream?


texts: Can I substitite iodized salt or sea salt instead of kosher salt to fry green tomatoes?

texts: I am frying green tomatoes. The recipe calls for kosher salt. Can I use iodized salt or sea salt instead?


texts:
I occasionally find myself opening a bottle of wine at a friend's ill-equipped house, and don't have any wine glasses handy.

What type of serving cup/glass can I substitute for a proper wine glass in these situations?  Specifically for red wine, but answers for other wines would be helpful, too.

I understand the reason for a long stem is to keep body heat away from the wine, so this makes me think may be a coffee cup (where body heat is kept away via the handle) might be a reasonable substitute... but then the shape of the glass I understand is also important, no?


texts: How can I get homemade yoghurt to thicken properly?

texts:
Pretty much always when I make yoghurt myself, the homemade version comes out much thinner, much more liquid, than the store-bought yoghurt that is used to produce my yoghurt. How can I make it thicker? Should I increase/decrease the temperature? Add other ingredients (I just heat milk, add yoghurt, stir it, and then put it away in a closed container for 10 hours or so)?

Any general ideas on how to make yoghurt thicker?

Edit

Current Procedure:

I take the milk from the fridge and I start heating this directly.
Right from the start, I also add the yoghurt, straight from the fridge as well.
I'll continuously (slowly) stir the milk
Once it reaches about 40 degrees Centigrade I'll take it off (but perhaps my rustic measure with the temperature is off)
I then put the lid on the pan I used to heat the milk, wrap this in blankets, and put it away overnight.
Next morning, yoghurt is ready - but quite liquid.


texts:
There have been many occasions when I've bought eggs and on breaking them, they have little specks of dark solids inside (sometimes a lot and sometimes too much). I generally, just remove them by a spoon if its not too much of it but when I see there's a lot of it, I end up throwing the egg and hate the wastage.

What are these dark solids? Is there a general rule of thumb for buying good quality eggs without those specks?

EDIT: I always buy free range eggs from one brand (unless not available) and they are brown eggs from Australian chickens.


texts: Cooking Scrambled Eggs ends up with excess liquid

texts: Every time I cook scrambled eggs with veggies or meat in them, there is always liquid at the bottom of the bowl I'm eating them from. Even if I super cook the eggs, even if I super cook the extras first. Always liquid. It's very annoying. I think maybe it is because I put the eggs in a bowl right when they are done cooking and that is creating some sort of condensation. Should I wait a bit before plating? Maybe it's something else? I could really use advice. Having runny eggs is a disgrace.


texts: What are the optimal simmering times for each stage of a traditional phở?

texts:
Several of my associates and I consider ourselves phở connoisseurs, of a sort, and one thing we've noticed is the drastic variation in the quality of the broth served at various establishments.

The best takes on it - in terms of my own tasting experience and the comments I'm used to hearing/seeing from friends/reviewers - seem to have a few things in common:

A potent, but not completely overwhelming, beefy flavour. The broth needs to be flavourful enough to eat on its own, but the taste of the noodles as well as any post-serving accompaniments (scallions, basil, etc.) should still be detectable.
An absence, or at least a minimum, of grease or "scum" forming on the top. If it's visible, it's way too greasy, but even an invisible amount can still noticeably (adversely) affect the mouth-feel.
A pronounced tan or even slightly reddish hue; translucent is normal, transparent is a red flag.

Now I am aware that a certain amount of this is going to be affected by the ingredients and proportions, and I think I'm already doing the right things in that area (knuckle and leg bones with about 20% marrow, a generous amount of 1:5 flank:oxtail) but I am convinced that my inability to achieve this perfection in-home is influenced in large part by the chronology.

I've read a lot of recipes and they are all wildly divergent on their timings; if possible, I'd like to understand more about the significance of each stage and subsequently how long the unfinished broth should be left in that stage.

The basic order always seems to be similar:

Bones in cold water ("soak") - in about 10-20% of recipes, anywhere from 2 hours to overnight
Bones in boiling water (pre-clean)
Bones in simmering water (post-clean), with fat-skimming
Bones and meat
Bones, meat, and spices (sometimes spices are added before meat)
Bones, meat, spices, and vegetables
Bones, spices, and vegetables (meat removed/reserved - only in some recipes)
Strained with fish sauce and (sometimes) sugar added
Same, with cooked noodles added
Ready to serve - raw/rare meat and garnishes added

What can be said about the length of time that the broth spends in each of these stages? How important is each one, and what effect can it have if the timing is off - either too long or too short?

(For example, when making a traditional French or North American stock, it's important not to let the mirepoix sit in there too long, because most of the volatiles are extracted within an hour and afterward you're just churning in starches and mush. And when simmering just the chicken bones, most of the gelatin has been rendered within about 8-12 hours for an 8 quart pot. I'm sure that there are similar guidelines and rules of thumb for phở, but I have no idea what they are.)


texts: Navigating the different types of cookware - new kitchen advice

texts:
I am looking to buy new cookware and I am confused by all the choices I have. I am trying to balance healthyness vs. ease of use vs. taste of prepared food vs. total cost of ownership (in that order).

My setup is 3-burner gass range, gas grill and convection oven. The cooking I do is most often stir-frying, sautéing, steaming, stewing, pan-roasting and making sauces (my wife does baking, but she is mostly happy with her gear).

So far, for the last 10 years I have been using Teflon non-stick pots and skillets and I've been fairly happy with them. My last set lasted for 6 years, but by now most of them have developed small spots of "anti-seasoning" (caramelized burnt stuff bound with the teflon), that cause everything to stick and give off-taste to food.

Initially, I was considering to buy high-grade Teflon cookware (Scanpan, Fissler or Swiss Diamond), but we got concerns about the Teflon becoming unstable at high temperature and contaminating the food (that is becoming important with a toddler in the house). As a side note, I am not sure how can I measure the temperature of a gas burner and the temperature of the pan, but I also believe it is all a matter of degree anyway (i.e. it is not safe at 259C and then suddenly becoming dangerous at 260C) - any informed opinions on that matter are welcome.

Next I was looking at aluminum pans with ceramic non-stick coating, but I can not find reliable sources of pros and cons - it still looks like a novelty and possibly immature technology. In particular I am concerned about its non-stickiness, cracking when heating without food in it (or deglazing), and risk of denting while cleaning. That, and the concern that if the ceramic coating is anything like the La Creuset enamel, I wouldn't exactly call it "non-stick".

Next I was recommended stainless-steel, which is more expensive than the other options and comes in way too many flavors - with and without core, aluminum vs. copper core, differences in thickness, etc. I am not sure what difference do these make and why are the prices varying so much (I've seen them ranging from 12,000 to 60,000 JPY).

Finally, to round it off, it would be nice if somebody is comparing all these options to include cast iron and earthenware. Any links to useful articles (not shopping reviews) would be appreciated.


texts: Can I cook hamburgers in the microwave oven?

texts:
What would be the main differences between frying hamburgers and cooking them in the microwave oven?

I'm stuck in a hostel with only a microwave oven and a water cooker.


texts: Distribution of heat using a silicone oven tray

texts:
I have recently bought a silicone oven sheet, which consists essentially of a thick sheet of silicone rubber stretched across a metal frame. It shrugs off grease and caramelised food, and it's a joy from the point of view of maintenance, but I wonder if its different heat conductivity means that I need to use different techniques for some preparations?

So far I have used it only for items that need turning during baking, such as fish cakes, sausages and chips (fries), but my intuition tells me that it will have markedly different results on items like pizzas, pasties, and quiches, where the intention is to concentrate the heat so as to improve the bottom crust.

I intend to experiment, but I wonder if there is anyone here who already has some experience with this so as to save me spoiling perfectly good food in my tests.


texts: Can I bake 1 round of puff pastry on top of another

texts: Can I put 2 layers of puff pastry ( 1 on top of the other ) on top of a dish to make it very high ?


texts: How can I increase the extraction of gelatin and minerals from bones into my stock?

texts:
I am interested in knowing how I can increase the solubility of gelatin, marrow, and minerals in my stock.

Thanks.


texts: How fast does water cool off after boiling?

texts:
I don't have a kettle, so I use a cooking pot at home to boil water.  I boil water on high in the cooking pot and as soon as I see the big bubbles/steam forming, I assume the water has reached 100° C.  Is that correct?

If the water has reached 100° C and I let it settle off the stove for 1 min, what's the average temperature of the water after that period of time?

EDIT

I'm trying to make some coffee from my french press and from what I've read, people recommend to wait 1 min before pouring the hot water in the press.  I'm not getting a lot of coffee flavour from the french press after letting it infuse for 5 min.  I was curious to know if the temperature of the hot water can drop a lot in 1 min.


texts: Keeping the taste consistent in hummus after initial cooking

texts:
I make hummus a lot and love the taste. My recipe is pretty refined now - it could probably go commercial.

There's one problem though: the taste degrades substantially after a night or so, and I'd like to see what I can do to tackle this. Especially the chick pea flavour "flips" to more darker tones, and the effect of the salt appears to be negated, requiring reseasoning (which feels really weird to me, no other dips that I make do this kind of thing). I've tried both dried and canned chick peas and I'm using the fresh salt from a mill to season.

Suggestions greatly appreciated.


texts: How long is too long for sous vide steak

texts:
I have sous vide for a while with mixed success. Mostly good, but still mixed.  One thing I question which I hoping to get opinion on is time to sous vide beef (steak specifically, e.g. ribeye or strip).

I have read and heard where people have left beef in the bath for 24+ hours and rave about it. All the Anovo guidelines say 4 hours or less. I have not tried more than four hours.  What gives, and what is overdoing it with sous vide cooking?


texts: I know that almost every one of us use wine or vinegar for marinades or meals. Recently I was cooking a Chinese food and tried whisky instead just for a difference. That bitterness of the whisky tasted good in my opinion. What are the downs of this compared to a wine or vinegar?


texts: Where can I find yak butter online or in NYC?

texts: I was told by a Nepalese acquaintance that it's not available. Seems unlikely.


texts: How many standard cake boxes will i need if i'm baking 3 or 4 9 inch round cakes?

texts: I am baking an ombre cake for my sister's birthday party. I want to use white cake mix as I don't have much time to make it from scratch and I am planning on dyeing my batter. Since I want three or four layers, how many cake mixes will I need?


texts: Blowtorch - hardware store vs kitchen store. Is there a difference?

texts:
When looking for a blowtorch for the kitchen, you can buy some reasonably expensive tools. When looking for a blowtorch for plumbing, you can buy some reasonably cheap tools.

The price is different. The look is different. The principle is the same. I guess the gas is the same.

Why pay more? Is there a health issue? Is the kitchen blowtorch more precise?


texts: recipe say's to sponge on 2 cups warm milk and 1 cup warm water, what does this mean?

texts: Recipe from Great Grandma say's to sponge on 2 cups warm milk and 1 cup warm water. What does this mean?


texts: Achieve crosshatch on grilled pork chop?

texts: I know that putting a crosshatch on a pork chop won't increase its flavor but I like the presentation. Generally, I either rotate my chops too early or too late, resulting in torn meat or no crosshatch. How can I tell when is the right time to rotate the chop to achieve the crosshatch?


texts:
I have asked many people about "best to way to clean cauliflower" before cooking. I got several answers, like keeping in salt water or add soak in turmeric mixed water.
And also how do you remove worms from cauliflower?


texts: Is there a maximum amount of time heavy cream can be fermented?

texts: I want to ferment some heavy cream and was wondering how long can it be fermented for? Side question does reducing the ph of the cream mean it can be fermented longer?


texts: How did people make bread before sugar was 'discovered'

texts: Modern recipes (as far as I know) for bread includes sugar.  Sugar gives the yeast a food source, which supports it growth and allows yeast to give bread many of its qualities.  It hit me the other day that sugar (produced from sugar cane) is a relatively new commodity.  People did not have this kind of sugar 1000 years ago in Europe, the middle east, etc.  How did they manage to make bread without it?


texts: What will happen if i remove seeds from a chilli pepper before cooking?

texts:
Will it remove or reduce the capsaicin content?

Is there a part of the chilli I can remove to reduce or remove the capsaicin content?

Btw I know that you can use less chilli, use milder ones or bell peppers, however I'm wondering what part of the pepper the capsaicin lies in and if we can move it from a hotter pepper.


texts: How to store smoked fish when traveling?

texts:
We went to an island for a trip to explore local fish markets. This place is mainly exporting fish. We managed to get one of the best smoked fish (tuna, mackeral etc) from their local markets. This is different from smoked salmon and rather very hard in texture.

Just before the flight we packed them with original plastic bag (no ziploc) into a packaging box and taped it - put in the dedicated luggage. That was it.

This all led to a very painful experience just now. However, after coming back from nearly 8 hours of flight + another 2 hours, we opened the box and dropped dead to find the dust type fungas layer on all the fishes. It has become slightly moist.

Next time around I want to take precautions and have disaster management; how can I best store smoked fish when traveling? What sort of packaging material should be used?


texts:
How can I tell if it is safe to can a particular homemade sauce? Is it just a function of pH and technique (pressure vs boiling water) or are there any other factors in play?

Specifically, I would like to can a tomato sauce that I use as a base for pasta dishes. I do not have an exact recipe but it's basically:

cook down loads of tomatoes until there's very little liquid left
whisk olive oil in to tomatoes
saute some garlic, anchovies, and red pepper flake
stir in to tomatoes

The tomatoes are obviously acidic, and I assume this intensifies as they cook down. Does adding the olive oil, garlic, or fish create issues though?


texts: How can I keep meringue pie-topping from falling?

texts:
Nothin' better on a hot summer afternoon than a slice of cold pie... And nothin' says "summer" like a great big fluffy meringue topping over that slab of rhubarb/lemon/banana custard.

Unfortunately, mine haven't been turning out that way. They bake up nicely, but fall within a half hour of baking.

I whip egg whites mixed with 1/8 tsp cream of tartar (per egg) until they reach soft peaks, then mix in 1 tablespoon of sugar (per egg) while continuing to beat until it gets stiff - then spread over the hot pie filling and bake for 10-15 minutes at 400F. Topping doubles in size, then falls as it cools, ending somewhat less impressive than it started.

Any suggestions?


texts: Tips for Creating a Creamy and Smooth Sorbet

texts: Recently I purchased and ice cream maker and have been making lots of sorbets with our surplus frozen fruit. Often I will follow a recipe however sometimes not: sometimes the sorbets are icy after just a few hours (even recipes) and sometimes incredibly smooth and creamy (even without recipes). I always churn the sorbet until a soft-serve consistency and always use a sugar syrup. What can I do to ensure a smoother sorbet and furthermore longer lasting?


texts: At what concentration is sodium bicarbonate a sanitizing solution?

texts:
I can't find an authoritative answer to the question @rumtscho asked me here about the concentration of sodium bicarbonate, mixtures of which I've come to rely on as a cleaning and sanitizing solution for refrigerators.

I've seen just about any combination you can think of:

With just enough water to form a paste.
With water and vinegar.
With lots of water.
5% dilution in water.
0.5% dilution in water.

Most 'recipes' are not very exact. I've also read that it can be harmful, so the issue is not without interest. Especially as I've been cleaning my fridge with the 5% dilution.

Others, on the Internet, claim that it's a harmless substance and recommend it against stomach pains.


texts: Dalgona Toffee Burns When Adding Baking Soda

texts:
I've tried this every way from Sunday. I've had some success using a bit of corn syrup but I don't get the rise and melt in your mouth Texture that I prefer.
So basically it's 4tbsp of white sugar,1tbsp wate, 1tsp of baking soda.
It seems to me that no matter how lightly I caramelise my sugar I end up with a very dark toffee brittle as the baking soda seems to darken it. I even end up with a lighter ring around the outside and the inside is a much darker crumb.
The texture is perfect, melt in your crumble that can be crumbled over a glass of milk and it's delicious, but it's an acquired taste and I'm struggling to get it to the perfect level of caramelised.
Any suggestions or anyone have experience with this style of puffed candy using baking soda?


texts: Replacing red wine by vinegar to do a beef salami

texts: is it safe to replace wine by vinegar, rice vinegar or apple cider to do a homemade Salami?


texts:
Baking bread without yeast
Can I make bread without yeast? Thanks!


texts:
Quite a few recipes require tossing cheese with some hot ingredient until it melts (like pasta), or melting cheese into something (sauce, soup, etc.).  Usually this works fine, but sometimes the cheese "seizes", where it balls up into hard, rubbery curds, and won't melt or break down for anything.  Further cooking only makes the cheese curds firmer.

I've had this happen both with commercial cheeses and with my own homemade cheeses.

Does anyone know what causes this?  Ingredient or process in making the cheese?  Type or degree of heat?  Something else?  I've already ruled out other ingredients in the dish, since I've had this happen with identical recipes, except the brand of cheese was different.


texts:
I have been looking for an answer for the following question everywhere, but could not get hold of any answers.

The question is "At what temperature can I store (keep for serving) cooked meals in its Hot state, and for how long.
Note that the meal portion that I would like to store is for one person (Airlines like meal), the meals should be store in oven like warmer".

Many sources says that meals should be kept at a temperature higher than 60 degrees C, but it never states for how long can I keep it and it does not mention the portion size. As I guess big portions are different from a single portion meals.

I would really appreciate it if you could provide references.


texts:
So I have now successfully repeated a bread recipe twice.  Both times it came out with a very tight grain and very spongy.  The bread itself squishes easily and bounces back.  I would like to make it more firm (so that it puts up with things like spreading cream cheese or butter more readily).

The recipe I am using is pretty much flour, water and yeast (and a little salt).  It calls for three rising periods with two punch downs in between -- after the initial ten minute knead.

Is there something I can change in the way I knead?  Something I can change in the recipe?  How do I get less of a spongy texture and more of a chewy or firm one?


texts:
What is the easiest way to peel a pomelo and obtain skin-free wedges that are ready to eat?

Ever since I bought them a couple of years ago already peeled in Thailand, I have felt I am missing something.I will normally peel off the outer skin, then remove the wedges and remove their skin.

Does anyone know of a more clever way?


texts: How can I reassure myself a given food is not a botulism risk?

texts:
Ever since a man has died (in my country) because of eating home-made ham contaminated with botulism, I'm really concerned about it and I see risks everywhere.
I have 2 questions related to it, and I hope someone can enlighten me.

Assuming I'm making a soup and I have a canned jar of tomatoes, and somehow it's infested - if I boil them for 20 minutes with other ingredients, the toxin will die, right? But what about the spores? I know they won't die because the temperature is not high enough, but does this mean they are safe to eat?
I'm concerned when it comes to airtight sealed food, like mozzarella, feta, cheese and ham. How safe are these?


texts: Impact of different sugar types (and substitutes) on ice cream

texts:
I am really interested in theoretical fundamentals of ice cream making. Everyone who is a little sophisticated whith homemade ice cream knows, that the are certain ingredients and ratios that have to be satisfied to make good ice cream.

In fact understanding the theoretics of ice cream making and knowing how to calculate the ratios of ingredients helped me getting my ice cream perfect every time.

A big influence on texture and storability (in terms of hardness when storing the ice cream in the freezer) has sugar.

Sucrose is the most common used sugar, but other types used are lactose (from milk products), dried glucose syrup, dextrose and inverted sugar syrup

They all have influence on the freezing point of the mixture. The lower the freezing point of the ice cream mass, the softer it is when it comes out of the freezer. The sugars also differ in sweetness, which is measured relative to sucrose (1.0). Lactose (0.3), Dried Glucose Syrup (0.5), Dextrose (0,75), Inverted sugar syrup (1.25)

For this reasons a part of the sucrose is often substituted by dextrose, since you can use more of it (to have the same sweetness) and increase dry mass and lower the freezing point.

My chemistry skills are nearly non existent, so my question is how can I quantify the influence of different sugar types on the freezing point of my mixture? I want to determine how much Xylitol I must use to get the same results (in terms of freezing point) as when I used sucrose. To get to the meta level: How can those figures be calculated (I guess it involves molar masses, oh boy!)

Some figures for the sugars above and also Xylitol and Erythritol would be appreciated.

Criteria for an accepted answer:

Must name a measure for influence of sugar on freenzing point on a mixture
Must give figures for all mentioned sugar (alcohol) types.
Nice to have: A way to calculate the figures
Can use basic math and chemisty

OR: Explain why this isn't achievable (for a non chemistry expert)


texts: nutrition facts: what does "as packaged" mean?

texts:
I was looking on a box of Hamburger Helper Cheeseburger Macaroni I bought. The nutrition facts read "as packaged", it only contains 0.5g fat, 120 calories per serving.  I assumed this means everything in the box, including the dry mix. Now I'm having second thoughts about the definition of "as packaged", since macaroni and cheese is often around 4-8g fat per serving.

What does "as packaged" mean? Is it just the macaroni, or does it include everything in the box as its sold?

The recipe calls for ground beef, but surprisingly this doesn't add any protein to the "as prepared" numbers of the nutrition facts.

This is what the FDA says, but I just want to be sure.

  As packaged” refers to the state of the product as it is marketed for purchase. “As prepared” refers to the product after it has been made ready for consumption (e.g., ingredients added per instructions and cooked such as a cake mix that has been prepared and baked or a condensed or dry soup that has been reconstituted).

I also sent an e-mail to Betty Crocker / General Mills, and they replied (via e-mail):

  The amount listed before it is prepared includes every dry component in the package. The amount listed after the product is prepared includes the dry product and all ingredients added.


texts: What shape is a French omelette and how is it achieved?

texts:
I've seen them shaped like a rugby ball (but longer) but geometrically can't see how a circle can be folded into such a shape.

I've also ordered French omelettes from menus before and they weren't pinched in at the ends.

Is there a classic shape, or is a French omelette just one that is not set as much with no browning?


texts: Beer Battered Onion Rings -- what makes them look shiny?

texts:
I'm working on a  beer battered onion ring recipe and I think I have the recipe part but the onion rings look dull as they cool. I notice at restaurants etc...that they are usually shiny.

Is it an ingredient I'm missing (I keep thinking egg whites -- which I am not using)? or could it be the oil? I did not use peanut oil and I don't think my home fryer hold heat really well.

Right now the recipe is just flour, beer and seasonings (with the onions coated in flour before they are dipped). It's for a fund raiser so I really want to wow the patrons if possible.


texts:
Growing in the UK in the 1970s my family regularly ate pink rabbit shaped blancmange.
I was wondering what the origin of the having pink blancmange served shaped like a rabbit is?  It seems it was a widespread custom in the UK at the time.

(Not my picture, found it on twitter)


texts: What is the difference between a gugelhupf pan, a bund(t) pan and a rodon pan?

texts:
I searches around a bit and found that the same manufacturer often offers forms under all three names, so I don't think this is a synonym. Also, I found a forum thread (in German) suggesting that there is a difference, but not explaining the difference.

So, what is the difference between the three pans? Is it the proportions (height vs diameter vs inner cylinder diameter)

Gugelhupf:

Rodon:

Bund:


texts:
I'm making this next week (for guests, so I don't want to screw it up) Orange Olive Oil Cake. Of course it wasn't until I became married to the recipe that I saw it calls for a 10" round cake pan. That's about the one thing I don't have in this ridiculously well-equipped kitchen. The safe option is of course using a 9" pan and making cupcakes with the remaining batter, which is what I'll do unless I get some assurance that what I would rather do will work fine.

My understanding is that a standard 10" round pan has a capacity of 11 cups (not having one, I've never measured, but that's what I read from a couple of online resources). My Bundt pan has a (confirmed) capacity of 12 cups, so if this were the type of cake that I'm used to, I wouldn't think twice about it, I'd just use the Bundt. I've got a couple of concerns though about this particular cake.

Number one, the recipe calls for lining the pan with parchment. Obviously, that can't be done in a Bundt pan. The recipe starts with boiling down oranges in what could potentially be a very sticky syrup. If I were to use the Bundt, I'd probably spray with Pam. Just how sticky should I expect this cake to be? Is there anything more I should do to control sticking if I use the Bundt?

Secondly, the cake in a Bundt pan will obviously be taller but with a hole in the middle. Would you recommend dropping the temperature a bit? I'm thinking 15-20 degrees F, but I'm open to suggestions.

Just as an aside if you're interested, what do you think of this Orange Creme Fraiche as a garnish?


texts: What are good techniques to prepare liver?

texts:
I don't like liver, but now I have to start eating pork liver because of its high iron content.

There are some ingredients which I have disliked for years, then suddenly started liking when I discovered how tasty they can be when prepared properly. An example is an aubergine: throw it into a stew as it is, or deep fry it so it soaks up three times its way in oil, and I don't want to see it. Blanch it to reduce the bitterness, dry it before it touches fat, combine it with rosemary, and it becomes one of the best veggies ever.

I was wondering whether there is some cooking technique which transforms liver into a lovely treat. My biggest issues with liver are

  the texture, which is too crumbly, almost sandy, and a bit dry
  the intensity of its earthy, fatty, almost rancid flavor.

At least, it tastes that way when my mother or grandmother prepare it, I have never eaten it in a restaurant.

Do you know a way to mitigate these problems? Advice on good combinations, be it side dishes or herbs/spices, is also appreciated. Also, what is the optimal pH range? I'd tend to use some acidic components because of the fatty flavor (e.g. make a sauce by deglazing the pan with lemon juice), but is this really a good combination, and how does it affect the texture if the acid is added while preparing?


texts: How much liquid jaggery equals 1 cup jaggery powder?

texts: I have liquid jaggery and I want to know how much to use if I need 1 cup of jaggery powder for a recipe


texts: My KitchenAid mixer head will not lock in the down position.  How can I rectify this?

texts: It will lock with the head raised. There doesn't appear to be anything obstructing it from sitting flat, but it doesn't want to lock.


texts: Can I cook Foster Farms chicken sous-vide in its original plastic?

texts:
Is it safe to cook individually wrapped frozen chicken breast in the original plastic packaging (e.g. from foster farms) using sous-vide?

Also, what is the highest temperature I can cook the plastic-wrapped chicken?

EDIT

I finally got a reply from Foster Farms:

  Thank you for taking the time to
  contact our Foster Farms Consumer
  Affairs Department.  The chicken is
  not meant to be cooked in the
  packaging, it is not safe.

  Sincerely,

  Vickie Medeiros Consumer Affairs
  Representative


texts: Cleaning simple mandolin slicer with non removeable blade

texts: I have a very simple mandolin slicer.  Blade is not removable.   Extremely hard to clean, even soaking, running through dishwasher on top rack. Can't even get a toothpick between blade and plastic frame.  Help.


texts: How to store parts of whole chicken for long time?

texts:
I bought cooked whole chicken. According to stilltasty.com and with my experience, for more than 1-2 days, I have to place it in the freezer. But then if I want to eat a part of it, I have to thaw it all. So I thought to break it in parts.
 But then again, the parts stuck together. Then I place it under a jet of cold water and separated the part I wanted. Do you have a better idea?


texts: Can you mix white and multigrain flours?

texts: I want to make a bread that's a mix of multigrain and white flour so that it's not overwhelmingly multigrain. Is mixing flours like this done? Does the ratio matter or is it just up to how I want it to taste?


texts:
I often make tilapia fillets in the oven. I put two pieces of fillet on an oiled Corelle plate, put some lemon juice, salt and basil on it, and cook it at 170°C for 15 minutes.

This is my routine breakfast, so I've cooked this meal over a thousand times now. I love the taste of lemon juice on the fillet, and I don't like how most of the lemon juice just collects at the bottom of the plate rather than sticking to the fish.

I was thinking, is it possible to add something to the lemon juice to give it a gel-like texture? If it's viscous like that, maybe I can just spread it on the fish, and have a nice thick layer of lemony taste.

I looked at gelatin, agar agar and Gellan Gum. The first two seem to not be able to withstand high temperatures (I need 170°C). There's a page about Gellan Gum here and it says "Hydrates between 167-203°F/75-95°C, Gels from 50-122°F/10-50°C, Melts from 176-284°F/80-140°C". I'm not sure what that means though.

Can you think of a solution to make lemon juice be more like a gel, and withstand 170°C?


texts: How to get rid of Garlic taste in tomato sauce

texts: Hi I have added some garlic paste in tomato sauce now it tastes somehow a little strange how to get rid of that?


texts: Could you describe the Soufflé technique? What pitfalls should you avoid?


texts: Can pasteurized milk turn into yogurt by itself?

texts:
During the winter, I often leave milk on my porch to make room in my refrigerator.

During a recent warm spell, I had an unopened gallon of pasteurized milk on the porch for two days around 50 degrees Fahrenheit. When I opened the bottle to see if it had survived, it had no spoiled milk sour smell, but the consistency was similar to thin yogurt. I drank a little, and it tasted like normal unspoiled milk aside from the texture.

I was to nervous to consume the whole gallon, so I threw it away, but I'm curious about what process might have been at work here. Could it have been a yogurt like bacteria despite the pasteurization?


texts: Other than US FDA definition, are there other standards for vanilla extracts?

texts: Is there a European standard for example for what could be sold as vanilla extracts? The only definition of concentration and ingredients appears to be in US Code 21 CFR 169.175.


texts: Who sells unstabilized (truly raw) oats in the U.S.?

texts: Who sells unstabilized (unsteamed, truly raw) oats in the U.S.?


texts: Digestive cookies - substitute in South Africa?

texts: What is a good substitute for UK-style 'digestive cookies' in South Africa? It's for a crumb crust for a chocolate mousse cake.


texts:
I did my first terrine this weekend. I used this recipe with 300g rabbit meat, 100g rabbit livers, 300g pork cheeks and 300g lard, marinaded in armagnac, white wine and salt overnight, minced, mixed with shallots and herbs, put in the mould and cooked.

During cooking the meat seemed to shrink about 1cm from each side and fat seeped in on the sides. When refrigerated the fat turned to solid so there’s a white chunk of fat on both sides which I don't think is desired.

Any ideas what went wrong? I believe I followed the recipe to the letter. Could it be a problem with the recipe - is the ratio of meat to fat wrong here?

Update:
The meat did not fill all the terrine mould. Had there been enough meat to just over-fill the terrine and put something on top to press the meat down, would the shrinkage not have happened?


texts:
There are plenty of recipes regarding how to cook fish, and other foods, in olive oil.

This puzzles me because olive oil has a very low smoking point. So I'll burn it if I cook fish at 350 degrees. If I set the temp to 200 degrees, the fish will cook for ages and will basically boil in it's own juices.

So how do seasoned cooks deal with this? How do you cook in olive oil?


texts: How to get a cake or pie like flavor with tea?

texts:
My fiancée and I are becoming heavy tea drinkers. We wish to get our own flavored tea from raw leaves and other ingredients. I want to reproduce the flavor of an apple and cinnamon pie.

To do so, I will mix the tea leaves with dry apple and pieces of cinnamon stick. But I do not know what to use to reproduce the taste of the pastry. I am thinking about almond but I am not sure. This is what I am looking for : this pastry taste.

If anyone has already tried to get this (and succeeded !), I would like to know the trick !


texts:
When I fry potatoes with only a small amount of oil, one side gets brown but the other side stays yellow.

How can I make my fried potatoes with a reduced amount of oil but get them to be uniformly fried?

My problem is turning the potatoes over after they are fried on one side. Is there a simpler way, which will consume less oil without burning the potatoes?


texts: Is plastic wrap safe to use when tempering chocolate?

texts:
Tempering chocolate can be a messy process at times. So I had an idea to cover the plastic bowl that I use for tempering with plastic wrap so that once I'm finished, I can remove the plastic wrap, the bowl will end up clean and I can easily collect the leftover chocolate.

Would the plastic wrap be safe to use? Would it contaminate the chocolate or affect the tempering process in any way?

The tempering method I usually use just involves a heating up the plastic bowl in the microwave and seeding with tempered callets to reach the desired temperatures. The chocolate will only reach a maximum of 45 degrees.


texts: How can I make the crust of my chicken pot pie crunchy?

texts:
I was wondering how to make the breading/crust on the top of a chicken pot pie really crunchy, not flaky, but crunchy and crispy.

I know all the ingredients to make the topping in the first place. I just don't know what to add to give it that extra crunch. I don't know if anyone has had the pot pie from KFC, but I want my topping and sides to be that crunchy.

Can anyone help me?


texts: Emeril 360 Oven. How do i disable timer when baking?

texts: With the Emeril 360 oven, is it possible to use with out timer running? Can you turm off timer when baking?


texts:
I made char siu bao for the first time last night and followed this recipe to make the dough. It came out great tasting but bad looking- I couldn't find advice on how to shape the bao correctly. Are there any instructions or tips I can follow so that it looks a bit nicer?

Below is a picture of one tier before steaming. I just folded up the sides and tried to spin the center. (Next time I'll definitely make the bao smaller and put in less filling, since some of these started leaking while they were steaming.) I put each bao in a paper baking cup, but when they were done, most of the bao were stuck to the cups and the bottom just broke open.

Thanks for any help!

Update: Here's my second batch- came out much much better by following the tips below:


texts: How to prevent a baby scoby from forming in bottled kombucha

texts:
I am brewing kombucha at home.
Apart from pasteurizing the finished product, how does one prevent the kombucha from growing a new scoby?

I have a baby scoby forming in my glass bottles regardless of whether I do a single or a double fermentation.

Is refrigerating the end product the only solution? (I dont think GT and the likes have baby scobies forming in their bottles ;))

Thanks!


texts: What dish is improved by pressure cooker?

texts:
Ok so I've read conflicting arguments on the merit of pressure cooker against others. I'm planning to buy one.

some says it's the same taste/quality but saves time, some says it gives more nuanced taste to some dish because of uniform maillard and the pressure extract more flavor (isn't that just moving one flavor component to others hence the overall flavorfullness is the same?) .

is there any kind of dish that can be improved (or at least more nuanced) with pressure cooker?

stews, soups, chili sauce(sambal), stocks, meat broth etc ?

thanks in advance.


texts: Why did my bacon smell and taste like beef?

texts: I made a bacon sandwich earlier and while cooking the bacon I noticed a pungent scent identical to the scent of beef crisps, I then ate my sandwich which tasted like a mix of beef and smokey bacon crisps.


texts: How to marinate tofu for my mint & lemon juice couscous salad?

texts: 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?


texts: What is the difference between chickpeas and garbanzo beans?

texts:
Almost everywhere on the internet I see that garbanzo beans and chickpeas are the same thing. Here on Seasoned Advice I also see that the tag chickpeas comes up when you type "garbanzo". So I guess they're considered the same here?

Today I came across this blog post which claims that garbanzo beans are large Mexican chickpeas, not regular chickpeas. So, is this claim correct and are garbanzo beans and chickpeas different in any way?


texts: Why does my corn flour dough feel like wet sand?

texts:
I did corn dough empanadas and the dough felt almost like wet sand and was tearing apart in my hands, impossible to shape up.

What should I do better next time ?

I followed this simple receipe:

2 1/2 cup (290 g) corn flour
3/4 teaspoon salt
3/4 cup warm water (plus a splash or two of water)
2 teaspoons olive oil

I tried to add more water and/or more flour and it was the same.

I finally added weat flour to save the day as the clock was ticking but I really wished I could land that dough.

edit: I used the parchemin paper technique for shaping and it went well.

I really wonder about the texture of raw dough not about shaping technique. I couldn't achieve any of the shaping steps with my dough.


texts: Large mesh cheesecloth? Straining pulp (not juice) from plums for jam

texts:
Each year I have huge quantities of small cherry plums (roughly 2x cherry size).
The problem is the pits.  Is there a large mesh cheesecloth available I could try?

I've tried cooking partially, then a food mill.  The pits get jammed under the wiper.
I've tried a cherry pitter. Messy and slow.
I've tried a paperclip to get the pits out.  Slow.
I've tired of cutting the pits out.

Can I cook up the jam partially then run through a large mesh bag, to separate the pits?  Maybe a woven polyester?  What kind of mesh bag would be large enough to pass pulp, small enough to hold pits, strong enough to survive the twist and squeeze,and also food safe?


texts: Can I shorten bean soaking time if they'll be slow cooked?

texts:
I'm making something using butter beans (fasiola gigandes) which will be cooked for a long time (12+ hours) in a casserole dish with liquid covering them.
Normally I would soak the beans first for a long time before discarding the water and using them. Can I reduce/skip the soaking stage given that they will be soaking and cooking in the oven for a long time?


texts: Why does my chocolate seize when I add brandy to it?

texts: I have many recipes that require mixing brandy into melted chocolate. I find,  in every case, that the chocolate seizes and I have chocolate shards instead of a smooth mass.  What am I doing wrong?


texts: Do salt or vinegar in the boiling water help peeling eggs?

texts:
In another question, a user commented

  I've heard some tales that vinegar helps with peeling afterwards

and another one responded

  both are totally useless

That struck me as a very good question.

If salt and/or vinegar are added to the boiling water, does that help with the peelability of the boiled eggs? And if there is an effect, how noticeable is it, especially in comparison to other factors such as egg age?

Note that I am not asking about other methods for making eggs easier to peel. Nor is this about the use of vinegar in making poached eggs. I am asking specifically for confirmation or disproval of the salt/vinegar "tale", preferably founded by something more than just "I heard it too".


texts: What is the most cost effective way at home to dehydrate nuts?

texts:
I have recently been looking to make some nut butters and one of the main things everyone talks about is soaking the nuts then dehydrating them.

After googling all I can find out about is using the oven at about 150 degrees for 12 hours (maybe longer), or using a dehydrator.

I was wondering if there was a way to just leave them out for a period but that apparently causes internal mould to build up which is not good, and another alternative was possibly putting them in tin foil and putting them in a slow cooker. I would like to try the slow cooker approach as it seems a lot less cost but I have only found one instance of someone doing that and didnt really list their results.

So what is the most cost effective way to achieve the dehydration at home?

(p.s I am not mass producing I just thing its a waste of money leaving the oven on for 12 hours for a pot or two of nut butter)


texts:
I heard from someone that you can use all purpose flour as cake flour by altering it's protein content by addition of sodium bicarbonate (baking soda).

Is this really true? If yes, can someone provide me with a ratio to do so.


texts: Safe to leave meat out for a couple of hours?

texts:
Possible Duplicate:
  Why is it dangerous to eat meat which has been left out and then cooked?

On Friday I am picking up some food items that I won't be able to get to a fridge and/or freezer for at least a couple of hours. I am not worried about the fruit or vegetables but I am also picking up some meat (specifically ground beef, round steak and pork tenderloin). The meat will be completely frozen upon pickup.

My question is will the meat still be good if I get home a couple hours later? In addition could I put the meat in the freezer or must I put it in the fridge and it eat within X days. Also are there any signs I should watch? For example if meat is still cold to touch and is firm I can still put it in the freezer with no problems.

Thank you


texts:
A ranch dressing recipe I found online calls for a few dried herbs and a couple of fresh herbs, specifically fresh chives and fresh Italian parsley.

To save time and money, I'd like to substitute if the fresh herbs for dried herbs. Is it OK to make the substitution if the dressing is allowed to rest overnight, hopefully giving the substitutes enough time to release its flavors? And if so, would it be a one to one substitution (e.g. 1 teaspoon fresh = 1 teaspoon dried)?


texts: What actually happens if you pour a glaze over a loaf cake before it has cooled?

texts:
Taking a regular loaf cake, say a pound cake, and a glaze of about 3/4 cup confectioners sugar to 2 Tablespoons liquid:

What actually happens if you pour a glaze/coating over a still hot or warm cake?

Does it soak it through, set up as it should, or drip a lot? How does it affect the consistency of the cake?


texts: Care Instructions for PTFE Nonstick Pan: Function of First Use 'Seasoning'

texts:
After purchasing a PTFE nonstick pan, I noticed something in the Use & Care Instructions with the product for first use:

  Before using your cookware for the first time, hand-wash with warm, soapy water and dry thoroughly. Then season by lightly rubbing cooking oil onto the cooking surface and heating the cookware over medium heat for two to three minutes. When cool, hand-wash in warm, soapy water and rinse.

This seasoning process is of particular note since the IMPORTANT section restates (caps quoted):

  SEASON YOUR COOKWARE BEFORE ITS FIRST USE

For the nonstick usefulness of the PTFE coating, it's obvious that the goal is not develop a coating of oils as is standard practice with cast iron. The instructions make no reference to repeatedly applying oil as part of caring for the cookware. What functional use would this single-cycle of oil provide? Removing surface contaminants? Surely regularly frying in the pan would provide enough exposure to oil that would then be washed off.

Non-duplicate note for Should I season a Teflon-coated stainless steel frying pan: this question is not about trying to season the PTFE pan, but why applying oil is advised as a not-really-seasoning first task. Defeating the non-stick coating by making something stick is not the desired goal.


texts: What difference do microwave power settings make for reheating food?

texts:
Basically, the practical implications of microwave heating for food appear to be rather unclear to me. So, the question is whether a higher power setting for a shorter time does indeed produce, as is sometimes claimed, a worse end result than heating on a lower setting for a longer continuous period. Has anyone somewhat rigorously experimented with this, or seen credible sources?

I've found this answer that claimed that a 60 or 70% setting produced better results, and while that is helpful, no concrete reasons/sources are given, and the recommendation also seems somewhat ambiguous seeing how microwaves exist with wildly different wattages.


texts: why might the pineapple on the bottom of the pineapple-upside-down-cake float into the batter?

texts:
I have 2 pineapple upside down cakes.  for one, the pineapple stayed on the bottom and can be seen beautifully when turned out of the pan.  The other the fruit floated up into the batter and cannot be seen when turned out of the pan.
Why?


texts:
What works well for storing recipes digitally? Software and web solutions are both welcome.

For me, the ideal solution would accept recipes from different sources (copy/paste, or email) in any format, and would automatically generate ingredient lists. It would be available from multiple devices (phone, iPad, computer) and would automatically prepare shopping lists.


texts: What can I do to thicken the mixture in a meat "cup?"

texts:
I've got a pound of ground beef in the refrigerator that I need to use by tonight, and have been eating pasta and hamburgers in unusual abundance lately so my usual standbys of ragù and patties are pretty much off the table.

While searching for recipe ideas I happened upon these barbecue beef cups - a bit heavy on the store-bought ingredients, but very convenient and looks palatable.  However, one of the reviewers pointed out that, even with various savoury additions, the final product came out more or less like a sloppy joe, and I'd prefer to have something less... sloppy.

In other words I'd like to make one of these so that the filling holds its shape and doesn't start leaking after the first bite.  On the other hand, I also don't want it to come out like a fruit tart with the consistency of jelly.  I keep thinking of those Jamaican beef patties you buy in stores and the consistency of the filling; it's relatively moist, but dry/solid enough to stay in the patty.

Can I accomplish this, preferably without the aid of exotic hydrocolloids?  I was thinking of mixing in an egg, but I'm not sure how well that would work or if it would be better to use the whole egg or just the yolk.  Tomato paste is another "thickener" that would seem to work well with this type of recipe, but might not get it thick enough before ruining the taste.  And of course I have various starches and baking ingredients but I worry that too much of those will just turn it into jelly.

Any tips/suggestions?


texts: Condensed milk doesn't mix well into iced coffee

texts:
I enjoy Vietnamese/Thai/Brazilian iced coffee with the signature condensed milk. However, my efforts to reproduce have fallen flat.

Using either condensed milk from a can or squeeze bottle, it never really mixes well and falls to the bottom. It ends up as a 'strand' down the length of the class. What is the proper method of adding condensed milk to iced coffee and having it mix well?

Steps I am taking:

Fill regular glass to near-top of the rim with ice
Add toddy brewed iced coffee (refrigerated)
Add milk or half and half
Add tablespoon+ of condensed milk
Stir with spoon or straw

Is the secret heating up the condensed milk? That seems terribly inconvenient.


texts:
I am planning on defrosting some leftover turkey soup for supper tonight. To make it go farther I am planning on adding noodles to the soup in addition to some vegetables (ie. carrots). In this case I think the soup needs more liquid in it but I don't want the soup to become to bland.

Should I add water to the soup and if so should I just add bouillon crystals (I have chicken and beef) or something else? Also should I defrost the soup then add the noodles/vegetables and cook it in the soup or cook it separately and then add it to the soup?


texts: They are new. Never opened. Sealed. Do I have to bother sterilizing both lid and bottle by immersing them separately in canner and pan? Or are they safe and sterile considering they are straight from factory?


texts: How long does the cream in a freshly baked chicken pie last for?

texts:
I am planning on baking a chicken pie that contains double cream tonight and serving it two days later.

How long does the cream in the freshly baked pie last for? Do you think it will be still okay after two days?


texts: I was pouring out  my natural maple syrup today and found gelatinous dark brown blob in it. This syrup was stored in the refrigerator in a large plastic bottle. It is not past date on the bottle. Once I pulled this blob out it would not rinse down through my sink strainer very well. What is this blob and is my syrup still good?


texts: Prevent noodles from sticking when leftover in fridge

texts:
and sorry for the basic question but I'm a... basic cook.

I'm trying to replicate a simple meal I buy at the local shop which is fine when eating hot, but when cooling, leaving in the fridge and eating during the week, the noodles always stick together.

These are the noodles I use - and I cook it with chicken, sweet chilli sauce and other veg etc. I've read drizzling in olive oil helps but it didn't help me, so I assumed that's when cooking and not when putting into tubs to keep during the week.

I have also read that instead you should cook the noodles separate, then rinse them - now I haven't tried this yet as when cooking my noodles I add herbs/spices etc, wouldn't then rinsing wash the flavours off the noodles?

Or am I supposed to rinse first and then throw into the saucepan with the flavours from the chicken etc, and then add my flavourings?

Thanks in advance!

(I will eat the noodles cold the next day, no need to reheat).


texts: I fried some chicken in some rice flour and most of it turned out just fine ( I highly recommend rice flour over AP if you're pan frying).  A couple of pieces were a little blacker than I wanted.  Does anyone have any tricks to take the bitter taste out?  Like acidity/fat, etc.?


texts: What is the best way to store simple syrup, made from equal parts of sugar and water? Do I store it on the counter, or in the refrigerator?


texts: Cast Iron Skillet with Lid Rusted togethe

texts: I want to use my mom's cast iron skillet which she used primarily for frying chicken but the lid is sealed/rusted/won't come off from the skillet.  How can I get this lid off without breaking it?


texts: I need help to plan a Menu: 10 people, dinner with lovely friends at home

texts:
I am planning to prepare a menu for friends at home, on saturday.

I need it to be easy, relatively fast and tasty.
Following this rules (and being italian) I need:

appetizer
pasta
second course
dessert

I've already solved (strange) the pasta problem: I'll prepare it with a delicious pink tuna I have, capperi, a little garlic, lemon and a sprinkle of white pepper.
Sounds boring but it's delicious :D yum! :D

The dessert is done because friends always bring wine and dessert in Italy so I don't care.

What can I do for appetizer and second course?
I really don't know :/
Meat is not a wise choice unless I prepare something particular, I guess...
For appetizer a selection of cheese could work?

I just can't think about anything that works in harmony but I still want to prepare that tuna so badly.

Help, please!


texts:
I'm looking for a particular type of bean curd which I used to get from a Chinese restaurant a few years ago before it closed and I haven't been able to find it anywhere (The servers there didn't know what it was called either, we just called it spiraled bean curd).

It looked like it was made from thin slices of bean curd that were rolled into spirals then deep fried (the thin strips would get flaky and it had a golden brown look to it, but that might have been the sauce they used). I haven't been able to find any pictures of it online and some of the stores I've gone to don't seem to carry it


texts:
We made turkey stock of out our Thanksgiving scraps.  We simmered the turkey bones (unroasted) and all the vegetable trimmings for about 7 hours, and then chilled everything and stashed it in the refrigerator overnight.

But the chilled stock doesn't have any jelly-like thickness to it.  It's pretty much a tan-colored liquid.

Without the gelatin-induced thickness, is this a failed stock?  Can we use this "pseudo-stock" when a recipe calls for stock?


texts: When making a sauce, at what point should you add the wine?

texts: Should you add it right after heating the fat? Or after youre done sauteing all the veggies so they soak all the wine? Or should you start with the wine THEN add the fat?


texts: Doubling a recipe: how much oil for browning, sauteing?

texts:
I want to double this recipe, which calls for browning the floured meat in a pan in 4 tsp of oil, then sauteing the onion in 2 tsp of oil.

Do I need to also double the amount of oil for either or both of these?  I am thinking that the meat doesn't absorb oil so no, but the onion will so yes, but I'm not at all sure.


texts: Using melted butter when making shortbread

texts:
I almost always forget to take the butter out to soften,  and inevitably end up over microwaving it and then putting it back in the fridge for 5 min.

Today it occurred to me: why not mix in the sugar and then put it back?  mixing is easier and I still am adding the flour to a solid so it doesn't develop as much gluten.

What do you think? is there any harm in adding the sugar to melted butt and then cooling before flour?


texts:
We found this at a local food bank, and couldn't resist but have no idea what it is. We live in the bay area of California, so there are any number of communities it could have come from. Any help is appreciated :)

In response to comments, I'll give sensory description of the vegetable. There is little smell. The stalks are hollow inside, and crunchy with none of the stringiness of celery. The flavor is light and bitter and reminds me a lot of dandelions.


texts: How can I fix an unpleasant color in a dish?

texts:
Last night, I made a Peperonato pasta sauce. It was delicious, but when I added the balsamic vinegar at the end of the dish and then cooked it off (leaving a sweet reduction) it left the whole sauce a rather disgusting brown color. It was just me and my wife, so it didn't matter too much, but it wasn't appetizing to look at it, and I'd have balked at serving it to guests, even though it tastes great.

How could I have fixed this dish? More generally, how can I correct unpleasant coloring in dishes?


texts: is it safe to be behind a microwave while it's on?

texts: In our restaurant we have the microwaves in the open where you can be behind it while it's on. Usually in normal houses you don't see the back, only the front. Is it safe to be behind it while it's on? I know it sounds like a dumb question, but I heard someone say once that it wasn't safe, because of radiation or something. just wanna be safe.


texts: Should a sourdough starter be left open/ajar after feeding?

texts:
I keep my sourdough starter (spelt) in the fridge and leave it out after feeding it. Should the jar that the starter be kept in be left open/ajar in order to encourage more wild yeast to colonize it - or be left shut so that it doesn't go off/die?

I keep the starter in a glass kilner jar with a clip lid that keeps any air out.


texts: Is there a term for the differentiating effects on loaves of bread?

texts: Say you make several loaves of bread which look very similar. You can put oatmeal on the white whole wheat, sesame seeds on plain white, poppy seeds on gluten free and cross hatches on rye. Is there a special term for the differentiating effects used when several varieties of bread are presented at one time?


texts: I have a recipe that calls for 16 ounces of buttermilk...but don't have any. How can I make buttermilk? What is a substitute for buttermilk?


texts: Curing pork belly for bacon - how much juice should come out?

texts:
So I am curing some bacon - my third batch using small 1.5kg pieces of pork belly. The method is simple: cut skin off, rub in salt and a little brown sugar, put in a ziplock bag in the fridge and flip each day for five days then rinse thoroughly and then start the smoking process.

My first two were great, but very salty. Some googling suggested I was using too much salt. I really did pack in on and there was excess thrown in the bag too. For this current batch, I rubbed in what I could then let the excess shake off before bagging.

My question is: my latest method has extracted less than half of the juice of the first too. Is this normal and how can I tell if it's actually cured properly?


texts: How long will roasted vegetables in oil keep in the fridge?

texts:
This recipe says roasted tomato and garlic, put in a jar and covered in olive oil will keep for weeks in the fridge

StillTasty says 3-5 days

This guide says olive oil can only prevent discoloration/oxidation but not spoilage/toxicity/botulism

What am I missing?


texts:
Which ways to stabilize soft nougat do you know? By stabilize I mean making it less sticky and preventing it from creeping. I emphasise, that I don't want to add nut flour into nougat, or make it harder in other ways. I want to preserve soft and sticky qualities inside while making it easier to hold in hands and store.
I tried to cover nougat with some powders:

Sugar dust. It doesn't work. Sugar is getting soaked into nougat in few hours.
Cocoa. Good taste (can save if the nougat is too sugary) and relatively not sticky. But doesn't keeps form.
Starch. Definitely reduces adhesiveness but doesn't taste good.

I also tried waffles - it's ok, but ... strange? And I know that chocolate is good for this purpose, but I don't like chocolate. Please, answer if you know any other ways, like maybe covering nougat with caramel.


texts: How do I bake cakes in a gas oven without a temperature knob?

texts: I want to bake a cake in my gas cooking range, but I can't find any option to set the temperature. I just have the time setting knob and flame adjustable knob. How do I preheat my gas oven and long should I?


texts: What is this green, bulbous, leafy vegetable?

texts:
I recently received a vegetable, looking like a big green beet with a thick skin. As I don't know what it is, I can't look for appropriate recipes on the internet. The Google reverse image search couldn't help either.

Here is the thing:


texts:
1. There are many recipes for making ricotta cheese from fresh whey leftover after cheese. Although I searched Google trying to find making ricotta from powdered whey, I couldn't find anything. A soft cheese, paneer, can be made from powdered milk (much improved with adding a little butter to the hot milk first) which makes me wonder about using powdered whey.

I didn't want to make the question title too long but since my question is still about making ricotta from whey.

2. Could ricotta be made from the whey left after making paneer since I make paneer?

Traditional cheeses are made from milk curdled by the addition of rennet. Paneer is made from milk curdled by adding vinegar or citric acid (lemon juice). I'm not certain if the whey from these methods are different enough to affect outcomes where one would work and the other wouldn't. Does anyone know or tried either method?


texts: What's causing the metallic aftertaste in my Nutraloaf?

texts:
Thanks to all of the wonderful help thus far, I've finally been able to make my Überfood. It's called "Nutraloaf", and is kind of like a meatloaf with a bunch of other stuff in it.

It has no real taste (not a problem) and the texture is a little mushy (I will try baking it longer in the oven), but the idea is I can simply eat this 3 times a day, every day, and not have to worry about making any other food.

However, one problem is that I'm getting a metallic aftertaste. I don't know if it's the ingredients, or the fact that I used a normal oven instead of a convection/steam oven.

This is the recipe I used.

2 oz Ground Beef
Brown off in kettle and drain thoroughly

4 oz Canned, Chopped Spinach
4 oz Canned Carrots, Diced
4 oz Vegetarian Beans
Open and drain all vegetables well

4 oz Applesauce
1 oz Tomato Paste
1/2 cup Potato Flakes
1 cup Bread Crumbs
2 oz Dry Milk Powder
1 tsp Garlic Powder or Flakes

Combine beef and vegetables. Gradually blend in remaining
ingredients until well combined. Mixture should be stiff
but moist enough to spread. Each loaf should weigh 1 1/2
pounds precooked weight and be scaled to insure proper
weight. Place mixture into a loaf pan that has been
sprayed with pan release and lined with filter paper.

Each loaf should bake at 300 degrees Fahrenheit in
convection/steam oven for approximately 40 minutes or
until the loaf reaches 155 degrees internal temperature.

It is a subtle aftertaste and it went away after I had a stick of Wrigley's gum. I would prefer to not have to chew Wrigley's after every meal, since I don't really like chewing gum. I'm sure a peppermint or buttermint would also help with the aftertaste, but would prefer to fix my nutraloaf recipe or cooking technique.

So how can I remove this metallic aftertaste? Or, where can I even begin looking for what's causing it?


texts: Roasting smaller, thinly skinned peppers - removing peel

texts:
I roast red bell peppers all the time. I use a number of methods, but most typically I slice them in half longitudinally, roast at 450F cut side down on a foil lined sheet tray treated with non-stick spray until they are thoroughly blackened and blistered. Straight out of the oven I put them in a sealed Tupperware type container (to steam) until they are cool enough to handle, then the blackened skins come right off. Easy, and I love the results.

I'd love to do the same kind of thing with smaller, sometimes hotter peppers (jalapeno, serrano, poblano and even habanero), but my attempts have always failed. The outermost skin doesn't blister away from the "meat" of the pepper the way it does for bell peppers, and by the time the skins are blackened, the meat of the pepper is mush.

The biggest problem seems to be that the bell pepper has a thick, meaty, juicy (ready to generate steam) wall, while the other peppers do not. I can get that roasted caramelization effect easily with any pepper, but I'd like to eliminate most of the peel while maintaining some of the structure of the pepper. Does anyone know of a way to pull this off? (so to speak)


texts: How much to reduce salt when using salted butter in place of unsalted butter

texts: I normally don't keep unsalted butter on hand since I use it so seldom. So when a recipe calls for salt and unsalted butter among its ingredients would it be alright to use salted butter and reduce the amount of salt? And if so, by how much should the salt be reduced? In other words, how much salt is typically contained in a tablespoon, ounce or gram of salted butter?


texts: Can I cook 2 very different things at same time in the oven?

texts:
I want to bake Chicken and Chocolate Chip Muffins in an overlapping time period, at the same temperature, in separate pans, of course.

I think it saves time, oven energy, and just is more convenient because both recipes happen to require the same temperature.

Is this ok / safe to do? Is it bad to bake meat with muffins?

Will the flavours meld wierdly?

Is there a certain arrangement the trays should be in?

Notes:

The chicken is covered with tin foil with some holes forked through for steam.
I don't think this is a duplicate because it's related to 2 different types of dishes. One is an meat dish, the other is Muffins - instead of 2 baked goods.


texts: Will 93% lean ground beef stick in a non-stick skillet without oil?

texts:
I often cook 85% lean ground beef in a non-stick pan.  When I first started doing this, I always added some oil to the pan before I cooked it, but then I learned that the beef had enough fat on its own, so I started cooking it without adding any oil.  I just put the beef in the skillet and turn on the heat, and it turns out fine.

I bought 93% lean ground beef today, and I plan to make food with it tomorrow.  But I'm not sure if it has enough fat to cook it without adding some kind of oil to the pan.  If I try to cook the 93% without oil, will I run into problems?


texts:
I'm interested in making dairy-free Banana nut bread. What can I use as an alternative to butter? I'm aware that there is soy and coconut milk as alternatives to cow's milk, but I'm not immediately sure that using those will work as a substitute, as cow's milk is to soy milk as (regular) butter is to soy butter (which is not the same concept, as I understand?). Basically I'm wondering what products exist which would provide the chemical properties of butter without being dairy.

Thanks!

Result, using rfusca's advice:


texts:
Just made my first loaf of Challah (traditional Jewish braided bread). Bread came out great but the outside was a little crustier than I was expecting. The recipe called for an egg wash (also a first for me)... is the crustiness a result of too little or too much egg wash? Or to hot an oven?

Edit with more info

Here's the recipe I was using (from Peter Reinhart's The Bread Baker's Apprentice):

4 cups bread flour*
2 Tbsp sugar
1 tsp salt
1 1/3 tsp yeast
2 Tbsp oil
2 eggs
2 egg yolks
7-9 oz water

*I did add a decent amount of flour while mixing because the dough seemed quite sticky.

Basic steps:

Knead for 10 minutes, let rise for 1 hour
Knead/degas for 2 minutes, let rise for another 1 hour
Braid into 1 large or 2 small loafs, brush with egg wash.
Proof for 60-75 minutes, then brush again with egg wash.
Bake at 350˚F for 40-60 minutes depending on loaf size

I made a large loaf so I checked it at 45 minutes and it was quite a dark golden brown on top already so I pulled it out. The consistency of the inside was great and the crust was fine too, just a lot crustier than I was expecting.


texts:
Assumptions:

For American readers - I'm talking about Jello not Jam.
in Australia Paw Paw refers to Papaya

I've got a box of Aeroplane Jelly that states:

  DO NO ADD FRESH PINEAPPLE, KIWI FRUIT OR PAW PAW AS JELLY WILL NOT SET

My question is: Why does my jelly crystal box single out pineapple, kiwi fruit and paw paw as preventing setting? Why not orange or watermelon or plum?


texts: What is this cooking utensil labeled "Orka by Mastrad" and "1 ml = 1 pinch"?

texts: It is labeled "Orka by Mastrad".  It also says "1 ml = 1 pinch" on the right-side part.  What is this object and what is it used for?


texts: Can I thaw whole Ginger root to use later?

texts: Can I thaw a whole piece of ginger root to be used later to make candy? If so, how long can I keep the thawed piece? I froze a healthy root in an airtight container for two weeks, but when I thawed it in the refrigerator overnight it became slimy, mushy and was oozing juice so I threw it away. Many people use frozen ginger, but I've done a lot of searching and haven't found any information about whether or not a root can be thawed to it's original state. Would someone kindly answer me, or direct me to a place where this question has been answered? Thank you very much!


texts: Making Prosciutto with skin off (Wrapping in butcher paper?)

texts: Can I make prosciutto if my ham has no skin? Will this be a problem? I was going to try it anyway but the question becomes, do I just coat the whole ham in struto? And then do I wrap it in butcher paper or double wrap it in cheesecloth?


texts: Today I bought a 2 oz (56.7 grams) bottle of Bay Leaves.  The "best use by" date is 01/2015.  I've read that spices and herbs go "off" after a year or so, depending.  Can I believe the 2015 date on these bay leaves?