texts: Does one really need to add sodium bicarbonate if one already uses baking powder?

texts: I find that sodium bicarbonate ruins the taste of many cakes and cookies. If I'm using double acting baking powder, do I need to add the sodium bicarbonate as well? I have come accross so many recipes that require both ingredients.


texts:
I'm making a potato leek soup and I'd like to just throw all the ingredients into a slow cooker and go about my business, pureeing the whole batch and adding cream later.

Does this sound reasonable or do I need to first "sweat" the leeks in butter as I would onions?


texts: How to prevent my wide rice noodles from breaking after cooked?

texts:
I’ve been making Pad See Ew a number of times. I cook my wide rice noodles according to the package instructions (place in boiling water for 6-8 minutes) followed by draining in a strainer and rinsing under cold water. However, they break when I place them in the wok to stir fry with the sauce/vegetables.

Any advice on how to prevent this from happening so they stay long noodles and not small chunks?


texts: New York strip roast came out like beef jerky

texts: OMGosh. Please help! Was I supposed to cover the New York strip roast with liquid? I RUINED dinner because there are no IP instructions so I used the instructions for “beef roast” and “steak”. I’m so upset because I just got the darn thing and was so excited to make this for my husband and it has the texture of beef jerky. Can anyone help?


texts: Sous vide eggs - how to get a perfect soft-boiled egg?

texts:
I cooked an egg for 75 min at 65C, the yolk was PERFECT - holds the shape, but still not hard-boiled. In fact the yolks were perfect after about 60 min.

But the whites are still runny. Is there a technique to just firm up the whites once the yolks are done?

see Perfect Eggs section here for reference: http://amath.colorado.edu/~baldwind/sous-vide.html


texts: Soaked chia seeds do not swell as expected

texts:
I soaked chia seeds in milk overnight and kept them in the fridge. The next morning I did not find them very swelled.

What can I do to improve this.


texts: Bought chicken breast on Sunday and put in marinade.  It is now Thursday.  Chicken has turned a bit white . . . is it safe to cook and eat at 5 days in marinade?


texts: Can cabbage leaf (stalk leaf not the outer leaf) be eaten?

texts:
I am growing white cabbages and as the cabbage heart develops there are other leaves growing below the heart off the main plant stalk.  Can these leaves be eaten?

I am not referring to a cabbage in which the outer leaves are discarded, say when purchased and the outer leaves are damaged/soiled.


texts: I use 1/2 cup shortening and 1/2 cup butter in baking chocolate chips cookies but they always fall flat

texts: Unless I put pecans in my chocolate chip cookies they always fall flat when I take them out of the oven.  What do I need to do for them to stand up.


texts: I lose the flavor of basil when I make pesto sauce

texts:
Okay, I am writing this question as a result of a long experience in trying to make pesto at home :p I like pesto sauce alot and that is why I have decided that I should make this at home. But for some reason when I make the pesto sauce I almost completely lose the flavor of the basil. It tastes more like oil. And yes I have tried varying amounts of oil and basil and still it tastes atmost like oil with grass in it. Here are more details:

1- I stay in UK at the moment so my basils are nearby and they seems to be grown in Wessex if what is written on them is true. When eaten as a leaf they have quite alot of flavor.

2- I have tried using a blender, mortar and pestle and also manual chopping to create the basil paste. After the chopping is complete, I tried tasting the basil paste before mixing it with oil and other ingredients and it tastes like grass more or less, with very little flavor left. I wash the basil leaves before making the pesto as the package itself says so. I use the mediterennian type basil.

3- It tastes slightly better when it is cooked a little bit or left in oil for some weeks but I have seen instances where freshly made uncooked pesto also tastes great, so I must be doing something wrong.

4- I have never grown the basil myself however to increase freshness I have tried buying already grown basil plants in pots.

Since I have exhausted all possible methods of pesto making it seems to me that either:

a- Since its quite rainy and not so sunny in UK the basil leaves from here have too much water content and to little plant oil content and they need to be dried for some time before being chopped. This might be supported by the observation that when I chop them on wooden board I get quite a lot of wetness marks on the board. And when I use fresh basil from the pot they are usually well watered.

b- UK basil is not good for pesto?

c- I am somehow mistreating the basil, I should put much less pressure when using a blade or mortar.

Any suggestions is most welcome :)


texts: Keeping scrambled eggs with tomatoes from being too watery

texts:
When cooking scrambled eggs with tomatoes, I find that the longer the tomatoes cook with the eggs, the a. more they decompose, b. the more water the put into the pan.

My ideal would be scrambled eggs / omlette that have well formed tomato dice, and are not watery. What's the best way to achieve this?

Some initial hypotheses involve that the tomatoes I'm using are riper, thus juicer, and as such are prone to disintegration and exhaust more water.

So potentual solutions to that could be a. less ripe tomatoes, b. draining cut tomatoes with paper towels or something ahead of time.

Haven't tried those solutions, but was hoping for some tips here. Thanks.


texts:
I checked out their website and other sources but could not find any details as to what their bread flour is actually composed of. Does it include both the bran and germ or is the bran removed? And if bran and germ are removed then how is it different from the all-purpose flour milled from high protein red wheat?

I suspect they add pure gluten powder to it


texts: Do other ingredients in brines penetrate the meat?

texts:
I always thought, that only salt is able to penetrate deep into the meat.

However, there are many brine recipes, calling for additional falvors to be added.

How can they penetrate the meat, if only salt can penetrate the meat?

I also recently found the following question: How deeply will the flavors in a brine penetrate chicken?

The answer argues, that some flavours can indeed penetrate the meat, however food color can not.

So which one is it, is marinade a surface treatment only, or do other ingredients apart from salt also penetrate the meat, and if yes which ones?


texts:
I live in a small apartment with lots of windows.I do not have a basement.I read you can store squash a in cool, dark place for up to 3 months. Can I use a dark plastic bin to store it in or will it begin to rot without having a way to vent?

To start with I want to store spaghetti squash but I would also to look at storing acorn, butternut, zucchini. I live in an area where can buy lots of fresh vegetables and fruits and would like to buy more in bulk if possible.


texts:
I have made a coconut cream pie and after being in the fridge overnight, it did not set up. Is there anything I can do now to get it to firm up? The coconut flakes are already in it, so I don't think I can remove the filling to bring it to a boil again.

I used 1 1/2 cups of coconut milk and 1 1/2 cups half and half, with 1/3 cup corn starch, 2 eggs and sugar. I cooked it in the microwave, stirring every 40 seconds or so for about 6 minutes total, until there were bubbles on the top of the filling.

Any ideas on how to firm up this pie, so it can actually be cut into pieces?


texts: Is wood a good alternative to charcoal for bbq fuel?

texts: Instead of buying lump or briquette charcoal every time, can I just burn some birch and use that as the heat for my charcoal bbq?


texts: I was making a small batch of chocolate cake and decided to flavor it with peppermint extract (as a substitute for vanilla extract). Foolish me added the extract directly to the eggs (not beaten). A small portion of the white became opaque, as if it had been cooked. What happened here?


texts:
Well, I tried to follow a very simple recipe from "Cooking for Geeks" for Ginger Lemon Soda.

I made a simple ginger syrup by cooking ~200g of chopped ginger together with 2 cups of sugar, then I used half of that syrup together with 1/2 a teaspoon of yeast (from the local home-brew store), and topped off with 900 ml of water.

The recipe says: Let rest at room temperature for two days, then refrigerate and drink.

Well, for the first batch, I had so much pressure that when I opened it, it came out like champagne and I lost half of the soda.

For the second batch, I put it in the fridge after one day. Now the level of carbonation is just right, but it's still a bit alcoholic. I had half a glass and I can definitely tell that there was some alcohol involved.

I wonder: What is the way to go to get nice sparkling soda that isn't also high in alcohol?


texts:
Is there a good reason not to add crushed tomatoes to chicken soup?

I am new at cooking soup, but I think tomatoes taste good and that's why I want to add them. But I've also had garlic bread just before chocolate and it ruined the chocolate. Is there a similar flavor clash from tomatoes and chicken soup?

The soup's ingredients are:

A whole chicken
Carrots
Onions
Celery
Water

I might add some pepper too.


texts: Is it safe to eat a cooked steak that (briefly) touched the plate that was holding the raw meat?

texts:
So I just finished preparing a perfect-looking steak, and as per usual, my apartment's hypersensitive smoke detector decided to go off.  Not wanting to put the steak back into the pan, in one brilliant flash of boneheadedness, while I was scrambling for a rag to start whipping away the smoke, I dropped the steak in the only other vessel that was on the countertop - the same plate that was holding the meat before I cooked it.

I figured that since the inside has already been cooked, I could probably just sear the outside again on high heat for about 30 seconds to kill any surface bacteria that it might have picked up.  Which I did.  Doesn't really look any the worse for wear, but I haven't totally convinced myself that this is safe.

Anyone run into this scenario before and survived it?  Is there anything else I can do to guarantee safety without totally ruining the steak?


texts: What would be good substitute for Thyme and Oregano in Chili

texts:
I'm not so good with spices, wanted to know what would be good substitutes for thyme and oregano. I'm not even sure I can pick up the taste that it adds to the chili, but one of my friends was able to taste the difference right away and tell me when I used or not used thyme and oregano. My Russian taste is more used to bay leaf, mustard, dill, parsley and etc.

Ingredients

2 pounds ground beef
½ pound of ground chicken
½ pound of ground pork
3 tablespoons vegetable oil
2 cups beef broth
½ cup of 2% milk
1 15 oz can red pinto beans (drain)
1 15 oz can black beans (drain)
3 fresh tomatoes (cut to small chunks)
1 15 oz can tomato sauce
1 6 oz can tomato paste
1 tablespoon cider vinegar
2 large onions, diced finely
1 large green bell pepper, diced finely
6 cloves garlic, minced
1 tablespoon sugar
1 tablespoons cumin, ground
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon black pepper, ground
4 Habanero peppers, seeded diced finely
4 chipotle peppers, seeded diced finely


texts: Can Parkay Spray be used in place of melted butter for baking muffins?

texts: Can Parkay Spray be used in place of melted butter for baking muffins to reduce calories?


texts: Why are some foods preferentially eaten at certain times of day?

texts:
At least in North America, eggs are most often eaten (or at least stereotypically eaten) for breakfast, sandwiches for lunch, and a big hearty meal for dinner, accompanied with a sweet dessert.

I understand that this isn't always the custom around the world. However, since it is a phenomenon that is so prevalent, one must wonder if there's a reason behind it, or if it's really just coincidence.

Are there taste advantages to eating particular types of foods in the morning, afternoon and night?


texts:
I'm trying to make a stew with the least amount of ingredients.  If I could just cook the meat itself that would be great but I think that would be frying or grill so not a stew.

What is the least ingredients one needs to make a stew?  I take it can be made with onions, potatoes or carrots as one ingredient are there other options?


texts: Is Himalayan pink salt the same as the pink salt used for curing?

texts: I'm interested in curing meat, and most recipes require pink salt (which contains nitrites to help cure the meat). Is Himalayan pink salt the same thing?


texts: How to cook for a diabetic without making the other guests suffer

texts:
I'm looking to host a big dinner and want to make it as diabetic-friendly as possible. I'm also looking to not make special diabetic-friendly dishes that only 1 person gets. I want to make meals that everyone can have.

I'm aware that I need to keep the sugar in the cabinet and try to reduce the starchy foods I make to a minimum, but are there other ingredients to avoid?

That said, I'm specifically in need of a substitute for pasta that will go well with marinara sauce. It would be a plus if the substitute was good with alfredo sauce. I grew up in a BIG Italian family so the idea of a meal without pasta is almost heresy. With this in mind I'm not very familiar with more diabetic-friendly options that keep sugars and carbohydrates low.

I also want to serve mashed potatoes but wounder if there are other veggies I can mash to come up with something like mash potatoes but less starchy considering the diabetic facts?

Are there any techniques commonly used to make dishes with a lower hypoglycemic index? I've seen things like a bed of veggies instead of pasta but I'm not sure if everyone would like that.

Thanks.


texts: What do consumers need to keep in mind when shopping for food vacuum storage systems? It seems FoodSaver is the most well received brand with the largest market share in the food storage space, however are there any other noteworthy features or qualities with other systems?


texts:
Tempered chocolate, thickened caramel, even ice can all be used to produce a container (aka cup, mug, glass) for a liquid which, after drinking, can then also be consumed.

Is there an edible material which can be used to create a container for a hot drink? eg: Hot chocolate or coffee?

The other requirement is that this needs to be fairly straightforward to make at home; I'm aware of an espresso cup available in Italy, but this is using industrial techniques by professionals.

I have wondered about using brandy snap, but have only just learned how to make them, so have not had time to experiment.


texts: Pork sausage - difference in food guidelines

texts:
I'm wondering why Still Tasty says that fresh pork breakfast sausage lasts 1-2 days refrigerated but the company that I talked to that makes sausages say eight days from the packing date. http://www.stilltasty.com/fooditems/index/18275

Still Tasty also says that ground pork can last 3-4 days, I'm not sure why sausages wouldn't last as long as ground pork. http://www.stilltasty.com/fooditems/index/18065

I called the company that makes the sausage and they said it's fine for up to eight days. I hate to throw it away after four days but not sure which source to believe. Thanks!


texts: When used for measuring ingredients in cooking what is the difference between a "dry ounce" and a "liquid ounce"?

texts: I've seen numerous recipes that call for measuring "liquid ounce" but at the same time telling you to measure something like flour as "dry ounce" - I've even seen references to "fluid ounces".  Are they interchangeable when measuring ingredients?  If not why, if so why separate the two types of measurements?


texts: What happens when you reduce stock all the way?

texts: If you have fully filtered stock or broth, and you boil it until all of the liquid evaporates; what would you be left with. If you boiled only until a bit before that point would you have super compact flavor?


texts: Can I separate garlic into cloves for storage?

texts:
I bought jar for garlic but it can store only two bulbs with most place being wasted. Can I separate bulb into cloves and store them? Or will it significantly shorten the lifespan of garlic?

EDIT To clarify - this is jar made out of ceramic with holes in the bottom for ventilation.


texts: Why did James Bond heat up the knife for his foie gras?

texts:
I was reading Fleming's Casino Royale and ran into the following curious detail, when describing James Bond's meal:

  Later, as Bond was finishing his first straight whisky ‘on the rocks’ and was contemplating the paté de foie gras and cold langouste which the waiter had just laid out for him, the telephone rang.
  ...
  Bond shook himself, then he picked up his knife and selected the thickest of the pieces of hot toast.
  He dipped the knife into the glass of very hot water which stood beside the pot of Strasbourg porcelain and reminded himself to tip the waiter doubly for this particular meal.

Now, from the text, it seems he's about to put foie gras on a toast. As far as I'm aware it's quite soft and not hard to cut with the knife and spread.

What exactly is the point of dipping the knife into hot water then?


texts: Vintage Pyrex Measuring Cup Borosilicate Vs. Soda Lime Color Difference?

texts:
I bought 2 vintage PYREX measuring cups with green text from a thrift store, One large 1 liter and a smaller half liter measuring cup.

I read online that if it says PYREX in all caps then it's made from Borosilicate glass and that if it's lowercase pyrex then it's made from tempered soda lime glass.

What's unusual is that the measuring cups have different color tints to them. the larger one has a more bluish tint to the glass and the smaller one is clearer and more green.

On Wikipedia it's saying that the more bluish one is made of soda lime, but how can that be since it was made before 1998 and says PYREX?

https://en.wikipedia.org/wiki/Pyrex#/media/File:Pyrex_and_PYREX.jpg

Does anyone know what's going on or how I can tell which glass is used in these measuring cups?


texts:
I am told it's better to steam meat (over boiling) so that all the dangerous bacteria and parasites are killed but too many nutrients aren't lost in the process.

So how does one figure out how long to steam meat? (So that it doesn't get overcooked, but is safe and nutritious to eat.)

EDITED out the part that said it's for the dog, as the context is unnecessary here (as suggested by @rfusca).


texts:
I am planning on cooking a pork rack (pork crown). I like the precision of sous-vide, but I also like having a smokey flavor by using smoking chips.

So I am faced with a dilemma: Either grill the rack the traditional way, adding smoking chips throughout the process or cooking sous-vide, cooling down in an ice bath and making the crust on a grill for say 30min while also smoking some chips.

Would 30 min on the grill be enough for the smokey flavor? Or should I dispense sous-vide in this situation favoring thoroughly smoking the meat? Or should I try to compromise, by having very low heat in the gas grill, turning on only one burner and using indirect heat to have a sort of slow cook?

I only have a gas grill and smoke chips, I don't actually have a smoker.


texts:
What is the use of the olives in this recipe: https://www.diningandcooking.com/38945/french-beef-stew-with-red-wine-garlic-mashed-potatoes/

In the stew, the meat gets marinated in wine and herbs, then simmered for two to three hours. Fifteen minutes before serving, pitted olives get added.

I cannot stand olives on their own so I wonder if there's a chance I will like them in here or whether I should simply leave them out.


texts: What ingredients can I add to no-knead bread to extend its life?

texts:
Is there anything I can add to a standard no-knead bread recipe to allow the bread to stay softer for longer? Bread baked the night before, while still edible, is not as pliable the next midday.

I currently use bread flour, yeast, salt and water but was thinking of adding milk, butter or eggs. If there is a single food additive I can add I would consider this, but I don't want to adulterate the recipe too much.


texts: Are these tiny white dots on my bread mold?

texts: I've never seen mold look like this before. I've also never noticed these on my bread in the past. I Just bought this loaf of white bread two days ago so it should still be good although I can't find a use by date on the bag. I bit into a piece of bread last week that had very obvious (but I was exhausted) mold in it. Am I just being overly cautious now?


texts:
As some sort of continuation to this question: Is IKEA frozen salmon sushi safe?

Will the freezing process to make fish sushi safe alter the taste of it, compared to raw, just caught and cleaned fish (assuming the latter would be safe to eat, which is not)?

I always wondered if making fish safe altered the taste, and if there was a way to make this effect minimal


texts: How can I store leftover puff pastry or make it more durable?

texts:
I am going to be attempting a recipe for tarts which use shop-bought puff pastry. I am fairly new to baking and this will be the first time I am using puff pastry. I am unsure what I can do with the remainder of the puff pastry once I have cut the circles that I need.

Can I just squash the piece together and stick it in the fridge for another time? Should I just bake them along with the tarts to use them up? Will they need to be thrown away?

My concern is the butter in the pastry and the fact that it will have warmed up by my rolling and handling and what impact that will have on subsequent use.


texts: Leaving hard boiled eggs in water for several hours

texts: After the eggs boiled I left them in the hot water for 2 hours, drained them then put them in fridge overnight. Are they still ok to eat?


texts: How to set the temperature in a refrigerator without proper indication on the dials?

texts: My refrigerator is old, I don't know how old. I am unsure on how to set my dials.


texts: What to use to tame my chicken tikka masala?

texts:
I love chicken Tikka Masala but I’m afraid it doesn’t always like me.  If I cut the masala portion in half what can I use in its place? Maybe double the yogurt?
Note: The dinner is a meal kit with the masala sauce provided in a sealed packet.  The sauce is in liquid form, not a powder.  The amount of sauce is meant to go with 1/2 lb of chicken thigh meat.  The meal kit is meant to serve two.


texts: I am  in the process of launching a hot sauce business. . but I would life to know what ingredients  to add in it so that it have a longer shelf life ..


texts: How to cut chicken without producing loud noises

texts:
Whenever I try to cook some dinner and I get the chicken out of the freeze, I have to think twice if I really want to undergo the messy process of chopping it up into smaller pieces.

I have a butchers knife and a wooden chopping board. Whenever I swing my knife on it, it make a loud noise and the whole kitchen counter feels like it took the hit and shakes a little bit.

I feel bad because I think my neighbors can hear that and it might bother them. I use small hand towels underneath the chopping board to absorb some of the shock from the knife.

Is there any other solutions to this so that I can just cut the chicken more efficiently without banging on the kitchen counter too much? Is there some kind of shock absorbing mat that I can use beneath my chopping board?


texts: A set of Ikea glass jars are used for home counter top food storage. One of them was temporarily used to store bars of soap. Now it is wanted back in the kitchen. The plastic in the lid is retaining the perfume smell of the soap. How can this smell be removed?


texts: Can I use a regular pan instead of a cast iron skillet?

texts:
I am cooking chicken tonight and the recipe says to cook the chicken in a cast iron skillet, well I don't have one, will just a ordinary pan work?
I am just learning how to cook, so I don't know to much!


texts: I bought a bottle of avocado oil to cook with, but I failed to realize that the label was for moisturizer, not food.  The label says that it is pure, 100% avocado oil, not scented or anything.  I know the old motto "when in doubt," etc., but if it really is pure avocado oil then there shouldn't be a problem with me cooking with it, right?


texts: How long do vine leaves need to be cooked for?

texts:
I have a grape vine with a lot of fresh leaves so I thought I'd make stuffed vine leaves. I'm going to precook the filling, so the final cook only needs to be enough to cook the leaves. Most recipes for stuffed vine leaves cook for long enough to cook the filling as well, so I can't get an idea of how long the leaves need. Other recipes are based on oven cooking them until crispy. I'm planning to simmer them in a covered pan or steam them over some new potatoes, as I can do that outside to avoid heating the house (we're having a heatwave here). I expect to par-cook/blanch the leaves first as apparently that makes them easier to roll.

So how long do vine leaves themselves take to steam/simmer?


texts: What makes a pasta shape pair with a sauce?

texts:
Spaghetti goes well with tomato sauce with ground meat. Fettucini goes well with a creamy sauce. Why? What general principles about the characteristics of the pasta and the sauce make them work well together? When is angel hair superior to spaghetti, and why does macaroni work well with cheese?

This question suggests some related reading; The Geometry of Pasta looks especially interesting. I'm hoping to get science-y answers that will talk about surface area, viscosity, etc.


texts: Maintaining crispy fried potatoes while cooking with onions and peppers

texts:
I love fried potatoes, and I love them even more when there are some delicious vegetables mixed in, like onions and bell peppers.

The problem is that I can't figure out how to cook all these things so that I end up with crispy potatoes with the cooked onions and peppers.

I've tried a few methods:

Cook onions at the beginning, then add potatoes. Result: overcooked onions, mushy potatoes.
Cook the potatoes, get them about how I want them, then add onions&peppers and cook. Result, good peppers&onions, soggy potatoes.
Cook the potatoes, remove them from pan and set aside, cook onions and peppers, add cooked potatoes and toss.  Result: almost what I want. this might be the best way to go, but still end up with slightly soggy potatoes.

Are there any factors I'm missing that could give me better results? I've had better results at restaurants before, so I know it's possible...


texts: Can I substitute Birdseye McKenzie's frozen creamed corn in a recipe that calls for canned creamed corn?

texts: I have a recipe that calls for canned cream corn and canned whole kernel corn.  Can I replace the canned corn (creamed and whole kernel) with frozen creamed corn?


texts: Why does coffee taste awful after reheating it in a microwave oven?

texts:
I brew my coffee with a percolator using finely ground beans and it comes out great when it is still hot. However, I have to brew at least two cups in the machine. So if I make coffee in the morning, the afternoon cup is cold and I have to reheat it.

If the coffee gets cold and then I reheat it in a cup in the microwave, it tastes terrible! Why?


texts: I have a miracle thaw from my mother from many years ago. It works fantastic but I would like to know if this thing is safe? Does anything penetrate into the meat?


texts: Determining cooking time for ribs in the Texas Crutch

texts:
Pork back ribs are one of my favorite meals. However, depending on which butcher I go to I get different sized ribs.

My method is a simple one for when I'm making a quick at-home meal. I rub the ribs overnight, remove from the fridge for an hour, then wrap tightly in foil with a little liquid.

I'll then put them on the grill under indirect heat at 250˚F for 3 hours for smaller ribs or 4 hours for larger ones.

I then follow up with 15 minutes on medium direct heat while saucing to caramelize and build up a little bark, but I'm always guessing at the right time to cook them due to variable sizing.

What is the best method to determine the doneness of ribs while using the Texas Crutch method?


texts:
I make crème brûlée from the Alton Brown recipe and it ends up delicious. However I am still in search of a method that will produce a smoother crust on top.
I use a thin layer of turbinado sugar and a torch directed down from above with slow swirling motion. The crust smells good and makes a nice  sound, but it feels a bit grainy in the mouth, and looks more like a scabby surface than something you could ice skate across.
Are those smooth crusts ones that are melted in a separate dish? Can you get that from a torch? If I sift my sugar might it be smoother? I have tried putting a thicker layer of sugar to start, but it just gets really heavy and too solid.


texts: What is the appropriate lentil-to-water ratio for stovetop lentils?

texts:
I'm planning on making a simple dish using split pigeon peas (or, toor dal) which I plan to soak for an hour.

Since I don't have a pressure cooker, I will need to cook these on the stove top. What is the appropriate lentil-to-water ratio I should use? Is it (as I suspect) 3 cups water to 1 cup lentils? Or, like pasta, does it not matter and I should just keep stirring?


texts: Can I refrigerate the stuff left over on the baking sheet?

texts: I made some--delicious--dinner rolls and decided to put the rest in fridge. Is it safe to put the leftover along with the baking sheet in the fridge? Not sure what material the baking sheet is made of, non-stick carbon steel I believe.


texts: Ice cream stabilizer - locust gum - use and cooking procedure

texts:
I have a locust gum (powder). I searched online and it needs to be heated at least to 165 F to properly hydrate the gum.
I have a few questions:

should I still use eggs in the recipe? Won't it be too gummy?
should I cook all liquid ingredients, including fruit, with the locust gum so all liquid is incorporated by the gum?
how long should I cook it? Just until it reaches the right temperature? Or keep cooking like 20 minutes? Is there a minimum and maximum?

I could not find much clear directions on how to use it for ice cream, bit this site helped a lot: http://icecreamscience.com/locust-bean-gum-in-ice-cream/#44_heating_and_hydration
'm just trying to get more real experience from others.

Thank you for any help!


texts: Using Instant Pot Duo Crisp to mimic smoker-cooked pork shoulder

texts:
I have once prepared pulled pork on our basic charcoal kettle grill with fabulous success: the end result is succulent meat well permeated by the rendered fat and smoke, and there is a crisp crust from the fat cap with concentrated seasonings and umami goodness. The downside? It takes forever and needs more oversight and caution than I want to deal with. I almost never have an entire day to keep an eye on our grill from prep to the-embers-are-definitely-not-going-to-start-a-fire. But making it in a crock pot, my usual low-maintenance MO, just isn't the same. (Nor is liquid smoke.)
Now I have an Instant Pot Duo Crisp (8 qt), which is a pressure cooker with an alternate air fryer lid that can handle more oven-like tasks such as roasting, baking, and air frying.
How can I take advantage of this appliance to most closely but safely mimic the effects of a grill or smoker for pulled pork?
Some considerations:

Flavor and texture are more important than run time, since (assuming my recipe is sound) I can trust the Instant Pot not to catch my house on fire and focus on other things.
The device is designed so that I can switch between cooking techniques with ease, so, e.g., I could slow-cook for a while and then roast, though I need to be cognizant of the amount of liquid present.
I am willing to let it run on the porch if using the air fryer lid for an extended time.
The Instant Pot company advises against adding flammable things like wood or charcoal, but... if it's soaked first and not lit on fire and not protruding significantly around the meat, is it actually a problem? Will it actually do anything for the flavor?


texts: How to measure 7g yeast and 10g salt without a proper scale?

texts:
I have a 10g precision kitchen scale and I need to measure 7g yeast and 10g salt. So I need to use teaspoon here, the following is the teaspoon I usually use and I wonder if it's the correct one. Is there any other method I could use to measure the yeast and salt that recipe calls for?

I found this site to convert grams to teaspoons, it says

  2.5 tsp of yeast equals 7 g yeast

  1.75 tsp of table salt equals 10 g table salt

Is that correct?


texts: Chocolate hazelnut: efficacy of mixing crushed&roasted hazelnuts to sauce

texts:
I would like to know of roasting and crushing hazelnuts, then mixing them with chocolate sauce, is enough to create a nice choco-hazelnut syrup?

(I recently asked if blending roasted hazelnuts will yield oil, but I was told I needed an oilpress.)

End product is mixing the sauce as a sort of "nutella" latte. (I run a cafe).

Thanks!


texts: What happens when you add warm water to yeast?

texts: I understand that the yeast activates, but why does this happen? Is the water simply absorbed into the yeast?


texts: Is frozen crabmeat OK to use for crab cakes?

texts:
I have some frozen precooked crab meat that I was going to use in a sauce for pasta but thought maybe crab cakes would be a nice change of pace.
Does the fact that it has been frozen make it unsuitable because of texture change?


texts: What can make a radish lose its flavour in a dish?

texts:
I wanted to try something new so I had the idea of putting radish in with my tuna salad. I really like the spicy punch of radishes so I was excited to taste the end product.

I got a bunch and chopped them all up, then I added some miracle whip, Philadelphia cream cheese, a chopped up pickle, a little mustard, and a touch of the maggi liquid seasoning (oh and I used a little bit of pickle juice). I thought I had too many radishes and it would over power the dish, but it turned out that it didn't really taste like radish at all. I don't understand what caused the radish taste to be completely absent.

Is there something among my ingredients that would react with the radishes to make them lose their bite?

When preparing a radish dish, should you be careful about including acids or bases?

If I were to make it again, how can I keep the radish strong?


texts: How to ensure that the bottom of blind baked pie crusts brown properly?

texts:
This happened to me yesterday with pâte sucrée, and it has happened before with other kinds of dough too (like the traditional American flaky dough).

When I try to blind bake a pie, I usually do as follows: I lay out the dough over the bottom and sides of an aluminum pan.
I then chill or freeze the dough, and once it's sturdier line the insides with aluminum foil, and pour some beans or sugar over it to act as pie weights.

The pan is then set on a preheated oven (about 180°C) and baked.
I used to set the pan directly on the oven's grid tray, but as the butter melted it would drip onto the bottom of the oven and burn with an unpleasant smell. I now generally lay the pan onto a baking sheet, and then stick everything into the oven when I want to bake.

Time depends on the size of the pan, but the problem generally shows on larger pans; these are usually circular cake pans (so, vertical side walls) with removable bottoms.
For these pans, I bake them anywhere from 45 to 60 minutes.

Now, what happens is that generally the sides of the crust wil brown properly way before the bottom.
In fact, the bottom will generally have a soggy aspect, as though the fat in the dough did not cook properly and pooled in the bottom of the crust.
The bottom will be almost flexible or sticking to the pan, while the sides will be already crisp.

For smaller tartlets, I can usually remove the foil lining (and even the molds) and stick them back in the oven with good results -- yes, the sides will brown more, but not overly so, and the bottom will turn out okay.
For larger pies, this simply won't cut it, and the sides will overcook.
I've had good pie bottoms this way, but the sides ended up way too hard.

For these smaller pies I can even stick them back in the oven upside down to really get the bottom going, but this looks like a dangerous game with larger pies.
Indeed, the center of the pie's bottom (which is suspended -- the pie is upside down) will become soft in the heat of the oven and bow under its weight.
For smaller pies, the distance to the (sturdier) side walls is not so large and this effect is not significant.

  So my question is: what's a good way to ensure that blind baked pies brown properly on the bottom without overbaking the sides?

Would convection (in the oven) help or aggravate the problem? Is it a matter of using a lower temperature for a longer time?
Should I preheat the baking sheet together with the oven and set the pan directly onto the hot sheet? Now thinking about it, this should be a no brainer.
Shold I brush the bottom with something before sticking it back in the oven? Egg (whole, beaten? whites? yolk?), or cream? Or something else entirely?
Would other pan materials be better suited to the task (I've been thinking of grabbing a glass pan to be able to see how the crust's browning as it bakes)?
Should I 'shield' the sides of the crust (with foil?) and stick it back in the oven?
Are there other things that could help or solve this?

EDIT: I could salvage the crust and was pretty satisfied with the result.
I used aluminum foil to cover the side walls of the pie crust so as to shield it from the heat and hot air currents in the oven.

I placed the pie crust onto the bottom of the cake pan (so, placed it on a solid, thin aluminum disc).
I preheated the oven (I used an oven thermometer; it turns out my oven's internal thermostat is not reliable) and, with the fan turned on, placed the disc with the crust onto the oven's grid tray.

Soon enough, the pie crust's bottom/center was bubbling, and in about 10 minutes it had browned lovingly.
Moreover, when I removed the foil, the side walls had not browned noticeably more.


texts: Should I peel my tomatoes before making a sauce?

texts:
What are the pros and cons of peeling my tomatoes before making a sauce?

I basically make two different sauces a classical red sauce and a "pink" sauce that is a light alfredo infused with white wine and then chopped tomatoes are added and reduced.

When making my pink sauce you can see some skin afterwards but not much and most people like the texture.  However I am talking to a local chef and we are picking tomatoes in his back yard and he tells me he skins them all... I have never had issues but ???

Note:  I am getting a lot of feedback and I think there may be confusion.  I chop my tomatoes into relative small cubes (let's say 1/3" cubed).  There isn't much trace of skins and those left are very small slivers.  Also is skin on vs skin off affecting taste?  People love my pink sauce so I don't want to change the taste.


texts: Making tomato mix thicker without surge in calories

texts:
I got on trying to eating more healthy and as a part of that, I take a few tomatoes, cucumber and garlic and blend that into a sort of a drink.  It's far more convenient and quick to smash a bunch of veggies into a blender and mix the crap out of them, rather than slicing and hacking. It also scales better - making a mixaroo of 3 or of 5 tomatoes takes the same amount of time, whereas slicing time is proportional. So I'm aiming at eliminating any obstacles along the way to wiser food choices.
I'd like to make it less liquidish, aiming for a thicker texture. I've tried adding broccoli, cauliflower, nuts and seeds. I tried adding oat flower and soy protein powder. It gave an improvement but to be acceptably substantial, I need  to push in quite a lot, which kind of defeats its purpose.
Is there something very calorie thin but structurally dense that I could smash into my drink? Extra bonus if it's rich on fiber.


texts: Does glass bottled orange juice taste bad because of leached metals?

texts:
I refuse to get glass bottled orange juice any more even when it's on sale because it tastes bad to me.

It seems like every glass bottled orange juice I've ever had tastes bad compared to orange juice stored in plastic or cartons. Does the orange juice leach metals (like lead) from the glass? Does that make it taste bad?

Corollary question: if I'm right, and it leaches so much metal from the glass, why do they still sell it in glass?


texts: How to have a yeast bread dough rise in a cool space

texts:
I saw an answer to a similar question and a gentleman named Joe said to use a radiator. I would relly appreciate more information about this.
Thank you


texts:
I have an electric oven which has a temperature setting, starting at 50c and goes up in 5 degree increments; [50,55,60,65,...]. It also has a fan to circulate air. (pictured below)

Will this be accurate/stable enough to do sous-vide? I'm asking about modern domestic electric ovens in general as opposed to my particular brand (whirlpool).

If I put my bagged meat in to a pot of, say 65deg water, and put it in the oven set for 65deg. Will the water ever get more than a degree or two above 65?

I suspect that even if the oven fluctuates +-10deg, the thermal mass of the water won't allow it's contents to fluctuate in temperature change so much, assuming of course that the oven will average at 65deg.

Has anyone tried sous-vide with their oven, or are the thermostats so inaccurate that it not likely to work?


texts:
So someone here at home tweaked the thermostat on the fridge and raised to its maximum (coldest) level, and now a few of my housemates are really upset because the resulting decrease in temperature allegedly caused their vegetables to spoil.

This doesn't make sense to me, as I understand that food will spoil if the fridge (or any environment for that matter) is too -warm-, not cold.

Nevertheless, these guys will adjust the thermostat whenever its 'too high' to them and this naturally causes other food, like my leftovers, cheeses, and fresh milk, to spoil.

Is there any truth to their claims? Can food spoil in a fridge (I do mean fridge, and not freezer) that's too cold?


texts: Why would you flour your bread loaf pans?

texts: I found a recipe for white bread that says to grease the pan and then flour it. I know you do that with some cakes, but I have never seen a bread recipe that calls for flour in the pans. I thought I was reading it wrong, I had my husband read it he said I was not seeing thing. sIt really called for flour in the pans. Are there any benefits to doing this?


texts:
I was making a bran muffin recipe that called for 3/4 c buttermilk, which I didn't have. I took 3/4 c fat-free milk and added 2 tsp white vinegar and let it sit. I added  1 tsp vanilla.

Since I was going to use coconut oil and thus needed the "buttermilk" to be slightly warmer than room temperature (so the oil wouldn't harden), I put the "buttermilk" in the microwave for 30 seconds. The photo shows the unwanted result - I guess the milk separated from the whey and formed this glob. Can I assume this is unusable? I'd like to understand better what happened.


texts: I love the taste of sarsaparilla.  It's a key flavor in root beer, and I know Aviation Gin has some in it, but I've never seen it used in a food.  Are there any ways to cook with it?


texts: Does the size of chilli pieces affect the hotness

texts:
If I'm chopping fresh chillis to use as an ingredient, does how fine I chop them affect the heat of the dish in any way?

Logically, smaller pieces would expose a greater surface area, however, I have experienced greater heat from a dish when using larger pieces.


texts: Should rice be stored in a sealed container in the refrigerator or should it be kept in a cabinet in sealed container?


texts: What kind of flour is needed for strudel/fillo dough?

texts:
In Hungary, they sell "rétesliszt", strudel-flour. What makes it better for strudel? Is it higher gluten? Lower? Softer? Harder? Which flour in a typical (USA) supermarket comes closest to rétesliszt?

I know from experience that all-purpose flour sucks for making strudel dough, and for that reason I usually just buy the frozen fillo (phyllo) stuff, but it's really not the same thing at all - it's too paper-thin and the sheets are too small. In a pinch, puff pastry rolled out real thin can also work, but the result will be a very German-style strudel.


texts: What technique best infuses spices into a dish?

texts:
If I have a group of spices, all dried and ground, say: nutmeg, clove, cinnamon, ginger, and black pepper...

I'm curious about how to maximize their flavor for a drink or dish, and in what liquids spices are ideally soluble.

Do they need or benefit from sauteeing in oil, or is simmering in water better? Does the liquid need to be hot? Should they be toasted? Or mixed in a food grinder? Or just added directly to the dish?

Gracias.


texts: How to cook spaetzle (German homemade noodles/pasta) without it ending up soggy?

texts:
I've made spaetzle a few times now but every time I struggle with it ending up a bit wet/soggy, I try to drain it the best I can but it holds a lot of water still.

I do sometimes end up cooking it longer then usual recommended 2/3 minutes because I worry it will stay too raw. am I doing something wrong, or could I do something to stop that its always so soggy/wet? I use a spaetzle maker (the sliding bucket grater type).

The usual kind of recipe I make is this:

Ingredients (Makes 2 servings; Modified from original which served 10)

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground pepper
2 large eggs
1/4 cup milk

The full recipe is here: http://hickitchenblog.com/2013/06/21/cheese-spaetzle-recipe-and-spaetzle-maker-or-hobel-tips/

I see that recipe says the pot of water should only be simmering. I just read when researching that the water should be at a rolling boil for it not to be soggy, maybe this is what I need to do? I'm sure I tried that at some point though. Or that I overcooked the spaetzle until now and that makes it soggy? Im not sure.


texts: When cooking muffins/cup cakes in the microwave, how can I know that the baking powder/leavener is cooked thoroughly? Most recipes are kind of short. Could cooking dough in the microwave result in something containing baking powder/leavener that's too raw?


texts: Can a rice cooker make amounts much smaller than its rating?

texts:
I'm looking at getting one of Zojirushi's induction rice cookers and the 5.5 cup model is currently a little cheaper than the 3 cup model. I'm a single guy and will only be making a cup or two of rice unless I'm entertaining.

Is there any reason not to go with the larger version so I can use it when entertaining as well?


texts:
I just bought a new cheap pot.  Put some water in it, boiled it and noticed the pot up to its water level turned dark.  I was thinking maybe the metal coating was peeling off and leaking into the water.
Boiled a second pot of water then poured it into a glass and the water looks clear as you can see in picture.
What happened to the pot and if I continue cooking with it will the water become contaminated?  The upper part of the pot is still clear silver if the water level goes higher might it cause something to leech in?
Not using the pot now but hope I can.
Thanks.


texts: Is Soaking and Sprouting Lentils Unsanitary?

texts:
I got into sprouting lentils for salads and soups, then I read that it's a breeding ground for bacteria.
Is it true that sprouting lentils is dangerous and unsanitary?
Is soaking also dangerous?

Do you still sprout lentils or is the risk too great?


texts: Are curd and sour cream typical middle-eastern food?

texts:
I keep going to restaurants around my city (São Paulo) where in certain days of the week, some of them serve middle-eastern food.

Curiously, there's always a whitey cream that some of the restaurants call "sour cream" and some of them, call the same cream as "curd".

Now I searched through Google and I discovered that both terms seem to describe different dishes, even though these restaurants interchange them as if they were the same thing.

Also, when looking on the web, I couldn't find much result on which one is right, some pages of middle-eastern cuisine doesn't even list it as one typical food, but they do list baba ghanoush and hummus, that is also served here. Which led me to think that sour cream isn't really from the middle-eastern cuisine, but just misthought to be, as it's similar to baba ghanoush and hummus.

Is sour cream and curd different food, or the same? Is it really from middle-eastern cuisine, or just some restaurants that think it is, when it isn't? And if it is, what is the correct name of it?


texts: Whole Chicken - why won't the breast cook even though thighs are done?

texts:
I've been cooking a 6.5 lb. whole chicken tonight and I'm confused by the temperature readings. After about an hour and a quarter, the thickest part of the thigh is at 175 degrees but the breast is only at 140. From reading around, it sounds like the breast normally cooks faster than the thigh. So I'm confused. Most articles state to measure the temperature at the thickest part of the thigh. Do I also need to be concerned about the breast temperature? Why could there be such a variance?

The chicken was not frozen at all. I cooked on 425 convection.


texts: Food science of thickeners such as starches and gelatins

texts: What types of recipes are best to  thicken using gelatin and which are best to thicken using starches, such as corn starch or potato starch.


texts: How do I substitute rehydrated garbanzo beans for garbanzo beans from a can?

texts:
Possible Duplicate:
  How should I prepare dried chickpeas?

When making food like falafel and hummus, recipes typically ask for canned garbanzo beans (also known as chickpeas). I have on hand a bag of dried garbanzo beans. In the past I have tried to soak these beans over night yet they still never seem to come to the same soft/creamy consistancy that the beans in the cans have.

What steps must I take to rehydrate these beans so that they are similar enough in texture to the canned beans so that I can use the rehydrated beans in its place for the recipes I have?

Additionally, are there any other differences that should be noted between rehydrated garbanzo beans and canned garbanzo beans?


texts: Can one eat a balanced diet if one only cooks once a week?

texts:
Is it possible to have a balanced (healthy) diet if one only cooks once a week?  I am talking about batch cooking, not eating lots of costly pre-made foods.

”Pre-made food” refers to pre-prepared salads, microwaveable dinners, and other similar foods, which are invariably expensive.

If so, how?


texts: Is there a word for the flavour shared by onion, spring onion, shallot, leek, and chive?

texts: Among the flavours of onions, spring onions, shallots, leeks, and chives there is one that they share. Is there a name for it?


texts: Please tell me what are Graham Cracker Sheets? I live in Australia and have not heard of them but I'm sure we have an equivalent, any advice appreciated.


texts: Unit price of olive oil: volume versus weight

texts: I am browsing olive oil on Google Shopping (the following problem also happens when I shop in local supermarkets). I found the information about unit price of olive oil is inconsistent. Sometimes only volume is available in liters and gallons, and sometimes it is weight in ounces and pounds. So I wonder how you can compare the unit prices between available information in volumes and weights? Do we have to know some common sense of the density of olive oil in order to convert between volume and weight using physics? Thanks!


texts: How to minimize smoke/liquid output when roasting chicken?

texts:
Last spring I discovered this recipe for roast chicken. It's a winner: simple, reliable, and tasty. I have two quibbles:

It produces enough smoke to set off the smoke alarm, even with the exhaust fan at high speed.
Even if I rest the chicken for fifteen minutes after roasting, it still emits huge amounts of liquid when I carve it.

How can I reduce liquid/particulate emissions from this bird?


texts: Can I dehydrate multiple different types of food at the same time?

texts: I recently got a L'Equip food dehydrator and have had some good success playing around with it. But I'm interested to know if I can dehydrate different food stuffs at the same time. For instance, could I throw jerky on one tray, onions on another, and strawberries on a third (assuming they all wanted the same time / temp) or would my strawberries end up tasting a bit like oniony beef? What kind of things would cause this contamination?


texts: How to grow sourdough starter for increased production?

texts:
I am a commercial baker, and we are going through lots of sourdough starter.  But I wanted some ideas or help for growing sourdough starter without throwing away lots of starter.  Will the sourdough starter be strong enough if we do a three day turn around?

day 1. 1LB starter, 1lb, water, 1Lb Flour.
Day 2. 3LBS starter, 3 lbs water, 3 lbs flour.
Day 3. 9Lbs starter, 9lbs water, 9lbs flour and then use on day 4?

Will that work?


texts: Stainless Steel Pan -- gray bottom. Why?

texts:
Just started using a stainless steel pan. First thing I cooked in it was bacon followed by some fried rice. Stuff stuck to it, but a quick soak and it all came off. However, once I cleaned and dried it there is a kind of gray discoloration on the bottom of the pan. It essentially disappears if it gets wet, but when I dry it, it comes back. First -- is this normal? If not, is there a way to fix it?

First, this is what it looks like dry:

Second, this is what it looks like wet:

It's an All-Clad 4 quart stainless steel saute pan.


texts: I have added some cake pieces and cherries to homemade chocolates. Can I keep them for 5-10 days? Since the cake and cherries are in chocolate, will they last for a longer time?


texts: Original baking time based on ingredients already being warm to hot

texts:
How do I convert cooking time when original recipe assumes prep to oven ingredients already warm? I've put the casserole together and refrigerated overnight.

Thank you!!


texts: Can you use yeast that is 2 years old if it has never been opened and has been in the freezer

texts: Is yeast that is two years old and has never been opened be used


texts: How can I use my crock pot for a stove top soup?

texts: Some soup recipes want the soup to cook on the stove for a few hours. Most of the time it is not a problem for me to do that if I am home. However, sometimes I have to leave the house for a few hours and I do not like leaving with the stove on. To me, crock pots seem safer for that. I am not asking about the safety of leaving the house with the stove on though. I want to know what setting to put the crock pot on if the soup recipe says to simmer on low (referring to the stove).


texts: How to get rid of goitrogens from goitrogenic foods without cooking?

texts: Cruciferous vegetables like cabbage, Brussels sprouts, broccoli, broccolini, cauliflower, mustard greens, kale, turnips, and collard greens contain goitrogens. Is there a way to get rid of these without cooking. I eat those vegetables daily in salad.


texts: Do spice containers need to be hermetic?

texts:
Spice containers purchase

I'm planning on upgrading my spice storage. Reading some advice online (e.g. article 1, and article 2) I came to the conclusion that spice containers should:

Not be exposed to direct sunlight and high temperatures
Be airtight

Which means that either you store it inside of some closed cupboard/wardrobe/room or you have containers which do block light and are in a relatively shady place. And the containers need to be airtight.

Available solutions

I've been browsing for some containers available online in my country and the 2 most sensible options I've seen are these:

The problem

The first one is hermetic (it has some rubber around the lid) but it's clear glass. The other one does not have the rubber, just a regular twist-off lid, but it's amber glass.

It'll be hard for me to find any space inside of cupboards to store all of my spices (I need at least 30), so I'd rather buy amber glass container, which I believe will effectively block the sunlight, even when kept on the counter. But I can't find any hermetic amber-glass containers, only ones with regular lid.

The question

Is that regular twist-off lid enough to keep spices airtight and fresh? Or should I focus on buying a hermetic container (like the one in clear glass). I could then for example paint them black to block the sunlight.


texts: baking a Souffle to make it as much liquidish as possible

texts:
I have found this explanation for example:

Bake the soufflé: For maximum lift, it’s best to heat your soufflé
from the bottom up — in other words, the direct heat of your oven
should ideally be coming from below. Also, place the soufflé on the
bottom rack of your oven so it’s as close to the heating element as
possible. Alternatively, you can preheat a baking sheet in the oven
and place the soufflé on top of this to bake; the baking sheet acts
like a heat source.

But I can hardly agree with that. Is there a way to use only the top heating element in the oven so that the top will get crust and not burned and the bottom will get baked properly?
Maybe the solution is just to use narrow and taller cup?


texts:
I'm beginning to think this whole "egg-free mayonnaise" thing is an extremely elaborate practical joke. I have exhausted all the tips Google has yielded, so I'm hoping someone on here has an idea what else I might be doing wrong.

Here's my basic recipe (variations I've tried are listed below):
1/2 cup soy milk
1 cup sunflower oil
1/2 tsp salt
1/2 tsp mustard
1 tsp vinegar
1 tsp lemon juice
Combine everything but the oil and whisk.
Add the oil in super tiny amounts, whisking like crazy each time.

Result: a very homogeneous white soup the consistency of water. There are no visible oil droplets. It takes about ten to fifteen minutes for the first oil droplets to appear, and a few hours for an actual layer of oil to form.

Soy milk and oil are both at precisely 28°C (82°F).

Things I've tried so far:

with a blender.
with an immersion blender.
with an electrical whisk.
with a whisk.
with a fork.
on a boat. No, wait, that's Dr Seuss.
add 1 or 5 tsp of soy lecithin. Does nothing, but despite soy lecithin's supposed tastelessness, the result tastes terribly of soy.
have ingredients at 23°C (73°F) instead of 28°C.
use oat milk instead of soy milk.
use a warm water/soy flour mixture instead of soy milk.
use a different oil.
add xanthan. This makes a somewhat thicker, but terribly clumpy mixture that you really don't want to eat.
different blender speeds.
quadruple the amount of oil. This resulted in a much larger amount of soup.
continue mixing for ten additional minutes. Resulted in my hand falling asleep from holding the hand mixer for so long.

I am so very out of ideas. Any help is greatly appreciated.

Edit: tried a few more things and added them to the list of things that do nothing.


texts: In place of cream of tartar to stabilize egg whites?

texts:
https://sallysbakingaddiction.com/sky-high-chocolate-mousse-pie/#tasty-recipes-69503

Using this recipe, calls for cream of tartar. I don't have that, I've only got tartaric acid. Would that work? Or anything else in substitute?

Thanks


texts:
We've been having a bit of a debate - my approach to washing up is to get hot, clean, soapy water and then to wash cutlery, plates, bowls and glasses first, before moving on to crockery and finally anything that was contaminated with raw meat.  This way, there is no risk of the raw meat juices contaminating stuff like drinking glasses.

My wife says that this is nonsense and OCD - she will quite happily use my washing up water to wash her raw meat hands in before I've had the chance to wash plates and glasses etc.  Her view is:
-It's hot and soapy - anything bad will die
-She is still alive despite doing this her whole life.

I've explained that it's possible to get ill without dying, but as you can imagine, this did not help matters!

So - over to you guys - am I going over the top with my approach to food hygiene?


texts: I left my non-stick pan in the oven while it was preheating, can I still use it?

texts:
Long story short, I left my non-stick pan in the oven while it was preheating. Left it in there for about 20 - 30 minutes, including 15 minutes at 375 degrees Fahrenheit. Just wondering if I can still use it or if I have to toss it. Thanks for your time, any input is appreciated!

EDIT: It's a T-fal Viva Frying Pan.

EDIT 2: Thanks everyone!


texts:
I've read recommendations on cutting down the spice of a sauce using butter, oil, fat, yogurt, and cream; however, I've tried all those and they don't seem to do the same type of balancing as adding vinegar.

Is this just my tastebuds being weird or is there something "to" adding vinegar to cut down on spice heat?

Thanks!


texts: Is my frying pan leeching metal into my food?

texts:
I have spots on my stainless steel frying pan that I can't wash off and would like to know if it's safe to use this frying pan?

This photo shows the type of steel and brand of the frying pan.

Thanks


texts: Can you make chocolate from coffee beans or coffee from cacao beans?

texts:
Coffee and cacao beans have some properties in common. I'm wondering can you make something akin to chocolate from a coffee bean or something like coffee from a cacao bean?

"Brewed Chocolate" seems like a no-brainer. In fact, I found this brand which makes it. http://www.drinkchoffy.com/

Making a solid candy from coffee beans seems a little more iffy. But would this theoretically be possible by crushing the roasted beans (coffee liquor) and extracting the oils (coffee butter) and mixing with the milk and sugar and other usual ingredients?


texts:
A lot of frozen, convenience foods are foods that are traditionally fried can be prepared by baking.
I'm thinking of, fish sticks, french fries, tator tots, jalapeño poppers, etc.

I'm lousy at deep frying. I don't want to buy a fryer because I don't do it enough to make an expensive bulky appliance worthwhile. When frying in a pan I don't like monitoring the temperature of my oil. My food, therefore, comes out much more oily than it should. I also don't like cleaning and storing a gallon of frying oil.

I know that these foods are different when baked rather than fried. However, my homemade french fries are much worse baked than commercial versions.

How can I make jalapeño poppers at home that can be baked like commercial frozen products?


texts: Do garlic keeper jars have any tangible preservation benefit?

texts:
This question got me thinking about "garlic keepers" or "garlic jars" which are a gift item in the US and probably elsewhere (see photo).  My question is:

Do garlic keepers actually provide any measurable benefit in garlic preservation, longevity, flavor while ageing, or other storage factors?

My belief has always been "no", but I'm willing to be persuaded based on evidence.  Ideally, this would take the form of an article citation or personal head-to-head test (pun intended).

(I've done some searching on this topic, and all of the accounts of the benefits I've found come from garlic keeper makers, which are therefore not trustworthy)


texts:
I was making a butterscotch pie for the weekend, by following a recipe from the net. The ingredient list was

  1 cup dark brown sugar
  1/4 cup cornstarch
  1/4 teaspoon salt
  4 cups half-and-half cream -- (used UK double cream)
  5 egg yolks , seperated slightly beaten save whites for Meringue
  1/4 cup butter , sliced up
  2 teaspoons vanilla extract

I followed the instructions (I think correctly).

  In saucepan combine brown sugar, cornstarch, and salt. Whisk in half & half.
  Whisk constantly over medium heat till mix is thick and bubbly.
  Cook an additional 2 minutes. Remove from heat.
  Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time.
  Add this back into the rest of what is in the pan.
  Bring to a gentle boil. Reduce heat and cook and whisk for an additional 2 minutes.
  Remove from heat and whisk in butter and vanilla till well mixed.
  Let cool a bit, whisk and pour into pie shell and set aside.

Just after the last remove from heat and just before whisking in the butter, I needed a call of nature. When I got back the mixture had separated into what looked like curdled milk and an oily fat like substance. I tried just whisking the lot, but it refused to recombine, so I poured off the oil. The remaining substance (with a little oil) whisked fine when reheated slightly, so I added the butter and vanilla and carried on.

The pie came out tasting fine. But after the pies had been topped and cooled, there was a slight layer of oil onto of the set butterscotch, but beneath the meringue. Pouring the oil off the pies gently, got rid of that problem.

This is the first time that I have had such a monumental departure from a recipe I have been following (probably luck so far). But can anyone see anything wrong with either the recipe / instructions or suggest what I have did wrong.


texts: why does my meatloaf fall apart when I slice it?

texts:
My recipe:

1.5 lbs of 90/10 lean ground beef
.75 c oatmeal
.75 c chopped onion
1 extra large beaten egg
1 tbsp worchestershire sauce
3-4 chopped garlic cloves
.5 tsp salt
.5 tsp black pepper
I bake at 350 F until thermometer reads 170 F and let it rest in pan for 10 minutes before plating and slicing but even with a super sharp knife it falls apart.


texts: Difference between saucepan, frying pan and skillet

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What, if anything, is difference between a saucepan, frying pan and skillet? I am heating up some frozen vegetables and the directions said to boil 1/4 in a saucepan. This doesn't really work as 1/4 cup is not much and the pan I used is so large it barely covers the whole surface.

To be complete, the word "pan" in general means any flat metal surface I take it? For example you could also have a baking pan.


texts:
My wife has been trying to can some foods using the canning techniques that she's familiar with from Romania, but with the American-style canning jars and lids that we get here. This involves packing the jar with the canned goods, filling the jar with boiled brine to near the top, and then manually closing the lid. The jars are not immersed in boiling water with their lids on, as is recommended by most American canning guides.

Is this technique safe? Why do American canning guides insist on boiling the jar after it's closed?
Several of our jars, after cooling, have the lids popped out and slightly convex rather than concave. Is this a problem? What causes this?


texts:
Possible Duplicate:
  How do you know when a cultured item is no longer safe to consume?

I left yogurt on my desk for about 4 hours before I realized it (left my desk for some meetings), just now put it in the fridge, can I still eat it once it is cold or will it make me sick?

Thanks


texts:
I've been making enjoyable strawberries at home. However, recently, I used some different strawberries. The new strawberries are bigger, less sweet and a lot less sour, so I'm putting in more strawberries than before. Everything else is the same as usual, with ice, sugar, and milk.

The smoothies, after the change in strawberries, have had a grassy taste & smell, hinting of grass and dirt. The strawberries should be clean and have their stems cut off. The grassy taste goes down with extra ice, but so does the sweetness.

How can I make my strawberry smoothy taste less grassy? (with the new strawberries)


texts: Candied almonds made In a crock pot didn't harden, are still gooey

texts: I made candied almonds In a crock pot according to a recipe. They did not get a candy coating on them. Now I have a large bowl of gooey nuts and don't know what to do with them. They are too expensive to throw out.


texts: Why is my pumpkin pie filling separating from my cake mix?

texts:
I decided to mix pumpkin pie filling into a mixture of spice cake mix. I mixed the filling in well and in every try, the filling stays in the middle, with the cake moving to the outside.

I am wondering why this happens and if there is a way to control this separation, since I am seeing more cake moving to the top and just a thin layer on the bottom.

Update:
I did not alter the cake recipe and i just pored the pie filling directly from the can into the completely mixed cake mix. Mixed them together and pored into the pan. I did not change the baking time or temperature.


texts: my fridge went out. It was a good 2 days that the temp inside of the fridge wasn't too warm but it wasn't cold either. I took most of the contents out and placed them on ice. A whole day and a half past and Well my fridge finally came in, however the ice melted and I thought I stacked it well but when i woke my eggs were completely submerged in the water. The ice was packaged and from the store. Do you think my eggs are still good to consume?


texts:
I'm learning to make wheat tortillas, and it called my attention that this person is not letting her dough rest.

Would you let the dough rest even if the recipe does not have any yeast? or is it not necessary?

Thank you


texts:
This might not be the right forum for this question, so feel free to remove this question if it is. We have super-hard tile floors in the kitchen, and after an hour or two of cooking my feet are KILLING me. I've been thinking about getting commercial-grade anti-fatigue mats, but they are so ugly.

Does anyone out there have the Gelpro mats, and do they actually do what they say they do? I've had many 'anti-fatigue' mats in the past that have done nothing to ease my aching feet.


texts: What grains (and in what ratios) go into a nine-grain flour?

texts: Many recipes are available for making nine-grain bread, but they presuppose that you have nine-grain flour. We have a wheat grinder so we would like to use it to make our flour to make the bread.


texts: as a follow up question, I'd use dulce de leche (Slow Cooker Dulce De Leche) for the macaron filling, how do I milden its sweetness? Could I mix it with melted dark chocolate for example, and will it have the desired consistency? Google suggested Dulce de Leche buttercream for the right consistency but it is even sweeter than the Dulce De Leche itself and make the whole cookie cloying! Any suggestion would be appreciated.


texts: What are food combinations that trick your taste buds into tasting sweet?

texts:
I recently tried unflavored yoghurt with a teaspoon of cinnamon, and for some reason, the combination tasted sweet. Are there any food combinations that accomplish this?

The yoghurt was non-fat; I'm assuming that because both ingredients contained carbs consequently any other combinations that also work would perhaps need to be 'carby' ingredients.

The nutrition facts of the yoghurt per 100 ml:

energy: 21 kcal

protein: 1.8 g

carbohydrates: 2.8 g

fat: 0.3 g

sodium: 0.25 g


texts: Vietnamese Sandwiches - Spread Identification?

texts:
A short while ago, I was on vacation, and ate several times at a Vietnamese sandwich shop (in North America) that served what were presented as traditional Vietnamese style sandwiches.

While most of the ingredients were self-explanatory, one of them was something I've never tasted or seen anywhere else: it was a sandwich spread with a light(?) grey color, and a slight texture similar to a thin sort of pate. The pate was a bit sweet to taste, but otherwise didn't taste familiar (not obviously fishy/beefy/chickeny, etc.).

From what I understand, pate and similar spreads are common in Vietnamese cuisine, but I'm having a hard time narrowing the possibilities down further to ones that match the above description.


texts: I accidentally set my crockpot, with raw chicken and broth, on warm for a little less than one hour. I read answers to a similar question, but since this is chicken and only for 1 hour, I thought I'd ask if it's likely okay or not.


texts:
I'm used to using olive oil to make pesto. However, at the moment I have a bottle of sunflower oil instead of olive oil at home. Is there going to be a problem when I make pesto with that?

I am not serving any guests with this and am personally not too fuzzy about food. But I don't want it to taste terribly.


texts: What is the criss-cross pattern on top of peanut butter cookies used for?

texts: I've been making peanut butter cookies, but skipping the step of pressing the top of the cookie down with a fork.   What does this step do for the cookies?


texts: Does the oven door need to be toughened glass?

texts: The glass door of my oven toaster and grill has broken. Can I use a thick glass (not toughened/tempered) in its place?


texts: I recently made an orange pomander ball and I want to dry it so that I can use it in the future but I live in a fairly foggy and dreary area so it would be hard to simply set it out. Does anyone have any suggestions for drying oranges in my case and in general?


texts: Using both whipped egg whites and egg yolks vs whipped egg whites only?

texts: Would you get more leavening if you used both whipped egg whites and egg yolks and folded them into a batter (pancake batter,for example)compared to using whipped egg whites only, and would it make a noticeable difference? If yes, then why is it more common to use just the whites?


texts: My date has some black powder in it. Is it safe to eat?

texts: Im cooking a Blue Apron dish that uses Medjool dates. One of the ones I chopped has a very fine black powder in it. Is it safe to eat?


texts: How do I cook for just one person? any good cookbooks?

texts:
Being single again, I'm thinking it's time I learned how to cook for myself, problem is knowing how to cook, and buy, buying being a significant part of the problem, in quantities that will be just enough for me, and having it be healthy and not all premade. Are there any good cookbooks that lend themselves to this? I should note that I really don't want to eat the same things for a couple of days.

Also do any of the Absolute Beginner Books lend themselves to this? as I'm not very experienced


texts: Ratios for making Dashi from Kombu and Katsuobushi

texts:
Im trying to figure out the correct balance between kombu and katsuobushi when making dashi. I have read here that the perfect ratio between the glutamate in kombu and inosinate in the katsuobushi is an equal 1:1 ratio.

The problem is how can one attain these ratios or is it pretty much guess work as you never really know how much of each acid in the kombu or katsuobushi. How do you know how much has been extracted, how long to soak each for etc ?

Or does it really make a difference if there is more of one or the other ?

I would appreciate if anyone has any tips on the best way to make the Awase dashi and how to achieve a good synergistic balance that amplifies umami ?


texts: turkey with beautiful browned skin that doesn't stick to the meat

texts: I roast a turkey in a bag. The skin color is beautiful. But why doesn't  the skin stick to the turkey when I carve it.


texts:
The recipe for Potato Puree in "Modernist Cooking at Home" calls for precooking the potatoes in water at 65 degrees Celsius for 35 minutes. The bag should hold 500 g potatoes and 1 liter water. Since the recipe says to scale the water at 200% this means that if I am to use 1 kg of potates I need 4 liter of water.

However, trying to do this for only 35 minutes did not give a satisfactory result. Looking back, this is not surprising since the added size of the bag means it needs more time in the sous vide.

What is the right way to scale up the recepie? Should I use two bags? If that is the case, the scaling factor of the water makes little sense. How about 750 grams of potatoes, or 1.5 kg of potatoes?


texts: Is it possible to determine if fish caught from fishing is safe to make into sashimi or sushi?

texts:
I know that fish bought from a grocery store isn't always great quality or safe to consume raw and this was elaborated in this question.

However, is it generally safe (if prepared properly) to turn a fish caught from a local fishing spot into sashimi/sushi? Are there any specific factors to look out for such as water quality and pollution? If it is not generally safe to do this are there methods one can use to determine the safeness of the practice?


texts: How to avoid getting the pizza all watery?

texts:
When I cook pizza it gets all watery. There's literarily water formed on top of the dough. I believe it's released by the mozzarella, but I'm not totally sure.
Any ideas how to avoid this?

Some more information: I'm cooking at around 230C (according to the oven, who knows!) with an electric oven. No stone, just the metal tray. The pizza has exactly the same shape as the metal tray (which is a rectangle, just as the oven).

According to my last experiments, the source of the water is definitely the cheese. I'm cooking the dough, then adding the tomato sauce, then adding the cheese and the water doesn't appear until the cheese-phase. I tried all the possible mozzarellas that I can get at the supermarket with the same result.


texts: How many dried herbs are mixed with a kilo of tomato sauce?

texts: How many tablespoon of dried oregano should be placed for a kilo of tomato sauce for my spaghetti sauce? Please answer my question.


texts: How can you make pancakes more healthy (without making them taste bad)?

texts:
I'm a big pancake fan, but also a big fan of eating healthy. How can you go about making your pancakes more healthy, provided that you're starting out with a recipe consisting of eggs, milk, wheat flour and oil? I'm talking both about the pancakes themselves, and whatever you eat them with (I'm using jelly).

As an example, I tried exchanging the wheat flour for squashed chick peas. That wasn't very good, but fairly healthy I'm sure.


texts: How can I get the most flavor out of cashews?

texts:
I'd like to make a soup that uses cashews for much of its flavor.  For some reason, I can only use a limited number of cashews, but I can use them in any way I want.

How can I get the most cashew flavor into the soup?


texts: How to ensure that the Pancakes get cooked evenly?

texts: The last time I made pancakes, while they were nicely cooked on the outside, they were still a bit "battery" in the middle.  Does anyone has a simple solution to try?


texts: Should I get the small or large size of a pour over brew device when I'm only brewing one cup? (eg. Hario V60, Woodneck)

texts:
Assuming that I am only going to brew a cup of coffee for myself and won't be brewing more than one cup at a time, should I still get the larger of the two sizes (or three sizes in terms of the V60) of the pour over brewer?

I don't know if I should get the large 480ml Hario Woodneck Drip Pot or the 240ml version. Similarly the 02 or 03 version of the Hario V60 pour over dripper.

After some researching online, I could only find a general preference that people tend to get the larger of the sizes and brew with less grounds. Another reason people say to get the larger one is because the replacement filters/accessories are easy to find and are cheaper than the rarer/more expensive than their smaller counterpart.

On the other hand, some people advise to get the smaller version of the device if you only plan to brew for 1 person because the spout of the water can go nearer to the surface of the coffee ground and that there will be less turbulence when pouring, creating a better cup of coffee.

I have not brewed with a pour over method before and have no experience in manual brewing except for using the french press, aeropress and cold brews.

Should I get the small or larger sizes of pour over devices? What are the pros and cons of the difference in brew device size?

Really appreciate any help, thanks!


texts: How to adjust an oven to accommodate two items with different cook times and temperatures?

texts:
For dinner this evening we are cooking a roast beef and intend to serve a baked brie appetizer. Unfortunately, we only have one oven. To reach medium rare the roast needs 3 hours at 325° while the brie needs to be cooked at 400° for 20 minutes.

Is there a way to cook both of these items in the oven at the same time? Is it a matter of adjusting the length of time the brie needs to be in the oven?


texts: Does Lodge A-SPRAY provide any useful benefit over canola oil spray or bottled canola oil?

texts:
I know there are many oils that can be recommended/used for seasoning a cast iron. Recently I ran across Lodge A-SPRAY Seasoning Spray which is described as 100% canola oil. I am confused why this is product exists.

How is this significantly different than PAM canola oil spray? Will the aerosol in PAM ruin the seasoning somehow? Why buy the spray if I could just pour canola oil into the pan?


texts: How do I speed up the preparation time for chocolate chip cookies?

texts:
I've been charged with the task of making 100+ chocolate chip cookies every other day. As it stands, it takes me over 10 hours to do this. I was wondering if anyone had any advice on how to cut down the time for this?

My recipe is here and workflow (with time) is like this:

(make) 6x the dough (this takes about 25-30 minutes)
let the dough chill in freezer for about 30 minutes
preheat oven to 325F (this takes ~ 20 minutes, but I let the oven sit at 325 for another 20 minutes)
bring out dough (in parts), measure and compress dough into 56g
(~2 oz.) balls (this is the time sink)
Once I have 18 balls, I rip them according to the recipe's
instructions, place 9 on one cookie sheet, and 9 on another.
Bake the cookies for 24 minutes (swap racks and rotate sheets at
12 minute mark), simultaneously "process" more dough.
Take cookies out, let sheets cool for another 10 minutes, and put
another batch of 18 in the oven.

Since it's clear that I can't make my cookies bake any faster, I think my bottle neck is the "processing" of the dough. I'm okay with getting cookies that are 56g +/- 3g, anyone have any time-tested suggestions?


texts: How can I use these peaches in a box cake mix?

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I have a box of Super Moist cake mix, butter recipe Yellow.  It calls for 1 cup of water, 1/3 cup butter, softened, and 3 eggs. I also have a 15 ounce can of Sliced peaches. How can I combine these for cupcakes?

We are moving in a month and I'd rather find a way to eat the peaches than m move them.  Lol


texts: For a baking beginner, what cake icing you recommend?

texts:
I am a beginner in cooking/baking.
I have tried a couple of cake and muffin recipes, the simple ones turn into a hard crust after a while.

There are good ones that need temperature measurements and are complicated for me to make like  "Cake Decorating: How to Make Buttercream Icing" http://www.youtube.com/watch?v=n9xIxBbocYI

Is there a simpler one that a novice can make, for general cake or muffin icing?


texts: What's the proper way to slice cherub tomato for sandwiches that maximizes tomato flavor?

texts:
I buy cherub tomatoes because I can use them all week in a variety of dishes and meals.
I'm looking for the best way to slice them for sandwiches to maximize the tomato flavor in a bite. I don't need to have tomato flavor in every bite, but when I do get it, I want to taste it.
I have two tomatoes of equal size. I slice one vertically in half, one horizontally in circles:

Put on bread, it looks like they take up about the same amount of surface.
It seems to me that the vertical, half slices produce more tomato flavor. Is there any cooking lore or guidance on how to slice things to get specific taste results?


texts: How do I finely process/puree a large amount of chillies?

texts: I have a large quantity of chillies that I would like to make a hot sauce out of. But firstly I would like to create a really fine puree out of these chillies, is anyone aware of the appropriate equipment that will allow me to do this? I don't think a conventional food processor will suffice as it will leave coarse bits of chilli. What are my options?


texts: Keeping pizza crust from getting soggy from fresh tomatoes

texts:
Whenever I make a pizza with fresh tomatoes on it, the juice from the tomatoes turns the crust to mush.

I think I must be doing something wrong - do I need to pre-cook the tomatoes to get rid of excess juice? Or maybe pre-cook the crust instead?

Is there any way to keep pizza from getting soggy when using fresh tomatoes, or is this just a problem with using fresh tomatoes as toppings on pizza, and there is no way to prevent it?


texts: Buttercream frosting with 2T buttermilk - refrigerate overnight or no?

texts:
Typically I leave my buttercream-frosted cakes out of the refrigerator. However, tonight I tried a new recipe that called for adding 1 tbsp lemon juice and 2 tbsp buttermilk (in addition to 1 cup butter and ~4 cups powdered sugar). Does the inclusion of cultured buttermilk warrant a night in the fridge, or is it safe on the counter? I plan on serving these in about 10 hours.

FYI: the result is a frosting that tastes like cream cheese frosting, but with a far creamier texture!


texts: How do I know if my baking powder and baking soda are still fresh?


texts: When I bake my date cookies they spread out and don't get high.  They are very thin.  I follow the recipe but this happens.  There is baking soda and baking powder in the recipe.  Any suggestions?


texts: Homemade Corn Tortillas: How to get the back side cooked the same as the face?

texts:
When making Corn tortillas at home, the first side that cooks against the comal turns out perfect, with slight blistering and an even cooking of this side, the face. Usually takes about 90 seconds until I flip, at high/medium heat.

Once flipped, the other side never seems to turn out the same. The top side will often bubble from the steam inside, but this bottom side will often cook un-evenly and in general, not have the same properties as the first side. Curious if there is a trick to this, either heat difference for the second side or longer time or flip more times than once?


texts:
I know there's dozen of posts and discussion everywhere, but I'm getting pretty confused. Everyone has something different to say : use rapeseed oil, coconut, olive oil, flaxseed, someone in the oven, someone on the stove..
I found two good videos, made by professional people, but they use a different process to season them:

here and here

The eggs are moving much better in the second video than any of my non stick pans, and I would like to obtain that result, and possible mantain it, without removing the seasoning.

Which one do you recon works better? I also have an electric stove, so it may be better using the oven instead.

My knowledge is never to wash them under the water. Just remove the sticky stuff using a spatula, put some oil to keep them well and if you need use salt and a paper towel to scrub.
I read that someone is deglazing using some water in the process, or scrub them with a a brush under the water (My old chef told me never to do that so.. I'm a bit confused)
I am seeking help from the experts... :)


texts: Do I need to freeze this puree and syrup?

texts:
Related questions: What causes a cake to sink in the center? and How can I get the maximum flavor from orange peels?

I ended up simmering the zest of 6 oranges (peeled with a vegetable peeler, so there was still a small amount of pith) without rinsing at all. When they were tender, I added the supremed segments of those oranges and simmered the everything for another half hour. I strained the syrup and gave the solids a bit of a whir in the food processor.

I have just enough puree for one more cake, and this lovely orange syrup. I used a lot of sugar. I can't guesstimate how much sugar because I just kept adding it until I got the level of sweetness I want, but the viscosity of the strained syrup is like Aunt Jemima pancake syrup.

I'll bake the cake again in 3 or 4 weeks. Will the puree and syrup last that long in the fridge? Or should I freeze it?


texts: Baking two loaves at one time (from Artisan Breads book)- need to change amt of water added?

texts: I'm following a recipe from the Artisan Bread in Five Minutes a Day book and want to bake two loaves at the same time.  For one loaf, you are supposed to add one cup of water to a container in the oven, which steams the bread while baking.  If baking two loaves, do I have to increase the amount of water or should one cup be enough?


texts: Microwave Oven Rust -Does it affect FOOD cooked in it (hurt us?)

texts: Can anyone tell me if there is a toxicity effect on food cooked in a microwave oven with rust along the edges inside the microwave itself??


texts: why does tuna in olive oil and cooking cream often go wrong

texts:
When mixing tuna (from a can and heated with a little olive oil) with cooking cream (panna), often the whole thing goes wrong, unfortunately:
Instead of having a nice homogenized creamy sauce, the cream flocks-out (becomes cottage cheese like) and the tuna swims in greasy oil.
Why does this happen? It never occurs, when I heat chopped tomatoes together with the tuna and add the cream.


texts: What would cause heartburn in marinara sauce?

texts:
So there's this pizza place in Rhode Island which makes some of the best pizza I've ever had. I tend to order the "plain" pizza, which is just sauce. It's that kind of pizza where the sauce is thick and excessive, dolloped all over on an equally thick bread, but it's extremely good sauce. That's the style.

The problem is that after eating it, I get heartburn for hours. It's bizarre, and I would eat there more often if that weren't the case but it's really rather unpleasant. I do not experience this with anything else whatsoever.

What ingredient would cause such a phenomenon, and is there a way to change it? I'm hoping I can notify them of this.

Also, is this the sort of thing that doesn't affect everyone? My father gets the same effect from their pizza, and he stopped eating there. I haven't asked anyone I'm not related to, so I don't know if it's just a genetic thing or if this is a common reaction.


texts: When i marinate pork with spices and vinegar , can i also add the sauted onion paste overnight with it?

texts: When making pork vindaloo the recipe says to marinate the pork OVERNIGHT with a mix of spices ( fried and made into a paste with a tablespoon Vinegar ) , the second part is to saute onions till they are golden brown and the add the pork. My doubt is , can i saute the onions and make it into a paste and add it with the overnight marination , will it spoil the taste or will it better it ? Thank you ! You guys are awesome !


texts: Does cottage cheese melt like other cheeses?

texts:
I have a lot of cottage cheese, and was thinking of using some to make a cheese sauce (possibley mixed with a blend of shredded cheeses as well).

For some reason all the recipes I find for cottage cheese sauce call for putting the cheese in the blender. This is making me confused, if I skip the blender, shouldn't the cottage cheese just melt, like other cheeses would?


texts: Can spherification be done with hot liquids?

texts: Like hot chocolate or something. I realize some liquids are thicker than the other, would it work if its thick and hot?


texts: What is the proper way to cool sushi rice after cooking?

texts:
I've heard a couple of suggestions for cooling the rice prior to making rolls and both seem to contradict each other. What works for you guys (and gals)?

What I do is just remove the liner from the steamer, add rice vinegar solution and fold the rice while fanning it for a few minutes, then just leave it alone for 30 minutes with a towel over the container to prevent drying. Seems to work for me, but I don't like waiting that long to start making the rolls.


texts: Why is egg and orange juice such a bad combo?

texts:
Eggs and orange juice are not uncommon around the breakfast table, but unfortunately, eating and drinking both in the same mouthful was an unpleasant surprise.

It was as if a chemical reaction had created a third foul taste that was nothing like the two ingredients. My untrained tongue can only describe it as bitter.

Update 1:

I wonder why the combination doesn't taste like the sum of its parts; this combination specifically.

Update 2:

Use your imagination! Human perception is merely the null hypothesis (obviously uninteresting), so I'm really asking this: Is there something more to it than that? First of all, is this a chemical reaction, or is it not?

Example answers:

Oh boy, this is a chemical reaction! Eggs contain sulfur, and oranges contain E300 (acid you know) so this becomes sulfuric acid! That's why.
The acidic solution breaks down the egg much like stomac juice, releasing H2S, which tastes rotten. That's why.
The acid + your spit makes instant biodiesel out of the fats in the egg. Beat that!
Sad to disappoint you, but nothing special is going on with this mixture. Your tongue tricked you.


texts: Are the spices sumac, harissa and za’atar related in any way to capsicums/ chillies?

texts: I cannot cook with them until I know as I am allergic to all forms of capsicums.


texts: Buttermilk substitute for making creme fraiche?

texts:
I want to make creme fraiche. I have 2 cups of heavy cream, but I can't find any buttermilk in my Country. I've read that it can be substituted with lemon juice, or vinegar mixed with milk. The problem is that for creme fraiche you need the bacteria from the buttermilk right?

So how can I substitute my buttermilk for this recipe?


texts:
I've been trying to make a very basic three-ingredient cacio e pepe over the last few days and have found it difficult to create a smooth, creamy sauce.

I'm using only two cups of microplane-grated pecorino romano cheese, a handful of spaghetti, and crushed black pepper. Salt in the pasta water, too, of course.

I've tried it two ways and gotten varying results:

Cooking the pasta shallow water in a wide pan to concentrate the starch. Then, drain, lower the heat and add the pasta back in with a few ladles of water and adding the cheese gradually, tossing stirring violently with a wooden spoon.
Add some of the pasta water to the cheese in a separate bowl a few minutes before the pasta finishes cooking. Whisk the pasta water and cheese into a paste, then add the finished pasta to it with some extra water and, again, stir like crazy.

Neither seems to work very well, though my best results so far came from (1), but I'm quite convinced it was luck. What might I be doing wrong or overcomplicating? Everything I see on the Internet says it should be "very easy", but the lack of videos showing this recipe has made it difficult to learn. The videos I have seen use a lot of olive oil and butter, which I'm told is absolutely not traditional or okay.


texts: Is plastic saying "dishwasher safe" safe on both shelfs or only on the top shelf?

texts:
I have some new plastic "Thermos" brand drink ware that says "Dishwasher Safe". If it doesn't Say "Top Rack Only", can I put on the bottom if the top rack is full? I generally wash all plastic up top, but when space is gone, I would like to utilize the bottom.

Any thoughts?


texts: Is there a bread you can mix in the evening, leave overnight, and bake in morning?

texts:
I'm afraid I know little about breadmaking.

Is there a bread where you could:

-- mix it and I guess knead it in the evening (say around 9pm),

-- leaving it out overnight (perhaps to rise (?) etc.?)

-- then about 8? hours later (say around 7am?) you could put it in an oven

-- and indeed then bake the loaf (or perhaps rolls) at 7am (I assume that takes roughly 1/2 hour? but I know nothing).

Thanks for your expertise.

Thanks to all for the amazing answers here!

With thanks to JSM below. This link was hugely useful - merry Christmas!

http://www.simplysogood.com/2013/03/artisan-no-knead-bread.html


texts:
In continuation to my previous post. What main course Indian cuisine I can make out of potato with sweetness in nature?

As pulao and dry vegetable taste terrible with this kind of potato.


texts: Wet Brining Chicken with aromatics, does it work? Will pressure cooking be more effective?

texts: I read up that wet brining is not very effective to infuse aromatics (such as garlic, tumeric, cumin, galanggal, etc) into the chicken as nothing penetrate deep into chicken other than salt. Is there any tips as to best treat the chicken if you want to permeate aromatics deep into a chicken (for pan-frying/deep frying)? In the country I'm at (Indonesia) sometimes the chicken is pressure cooked first to moisten and then finished up by frying.


texts:
I picked up this trick from one of the restaurants I used to work at.

When cooking a beef hamburger on a med-high stove-top, they would add a half ounce of water midway through cooking and cover the pan. It's the only way I cook my burgers now, as I've noticed a significant difference in fat content reduction.

Can anyone explain the science behind this reduced fat content?


texts: What vegetables hold up well for making vegetarian pot pie?

texts: I am trying to make a vegetarian pot pie, but so far I was not successful. I tried with carrots, peas, and cauliflower, but the pot pie was not that good.


texts: Is ground upper turkey thighs the same as regular ground turkey?

texts:
I usually buy ground turkey at costco, which is labeled ground turkey. However, I asked the local butcher for ground turkey today and when I arrived home, the meat label said "ground upper turkey thighs".

Is it the same thing as regular ground turkey? (I need to know calorie wise)


texts: High powered blenders (e.g. KitchenAid, 1800watts, 3.5 HP peak)

texts: I'm not technically minded, but if the friction of the blades in high powered (& expensive) blenders creates the heat when making hot soup, why when making smoothies are the smoothies not hot?


texts: Can adding milk prevent a cake from rising?

texts: My white vanilla cake came out really flat despite using baking powder and soda. My mother told me that the milk (a small glass) I added to the batter may have prevented the cake from rising. Is she right?