texts:
I have tried the Tsukemen type ramen a few times and I find it fascinating. I want to be able to make it myself.

My questions is: How exactly is it made? Is it made by simply reducing other ramen soups or is there a specific technique involved?

Also, what is the name of the thick noodles that are traditionally served with the Tsukemen soup?


texts:
I've tried making Cacio e Pepe a few times, using a recipe from America's Test Kitchen. In Cacio e Pepe, you boil pasta in a limited amount of water, then mix some of the hot starchy water with grated pecorino Romano cheese. The cheese melts/dissolves in the water to form a cheesy liquid which is poured over the pasta.

I've had good luck doing this with Romano, even using domestic cow's milk Romano. But one time I was short on Romano, and tried using about 1/4th Romano and 3/4ths imported Parmesan. When I added the starchy water, some of the cheese dissolved--the Romano, I assume--but most of it coagulated into a gooey, stretchy mass.

What is the difference between Romano and Parmesan, that would make them behave so differently when mixed with hot, starchy water? Are there other similar cheeses--asiago for example--that would work well in this recipe?


texts:
OK, so we shouldn't refreeze meat once it's been defrosted.

But if I've partially defrosted meat, then popped it back in the freezer, is that safe? Specifically I'm thinking of sausages or steaks or chops, which may be frozen in groups. You might want to pull them out of the freezer for 30 mins to 1 hr, so they thaw just enough to loosen up to separate them, then put half back. Is this safe?

My question is ... is there a clean cut off point with defrosting after which it becomes unsafe to refreeze, or does it just get progressively more dangerous?


texts:
I made a pot roast yesterday with potatoes (red fingerlings) in it. I forgot, but potatoes give me incredible heartburn.

For stews, soups, and roasts (among other things), what are good alternatives to potatoes?

Simply Googling "alternatives to potatoes" brings up a bunch of nonsense about cutting carbs, thus why I'm asking here.


texts: Vegetable "jam" with salt instead of sugar

texts:
My bread baker has a program for preparing jams. The recipe says to put 3 cups of fruit with 1 cup of water and some lemon juice. This tastes great and it is also preserved well for over a year.

Now I would like to use the baker for preserving vegetables in the same way. I can use the same recipe and have sweet jams of vegetables like tomatoes, onions or carrot. But I would also like to have salty-flavored "jams". So my question is: can I just replace the cup of sugar with a cup of salt? Can a jam prepared like this be preserved for a long time?


texts: Can I use agar as a coagulant to make homemade tofu?

texts:
Good tofu is really hard to come by where I live, especially silken tofu.
I want to try making my own tofu. There are tons of recipes online.
BUT, some of the coagulants (gypsum, or nigari) are also a bit hard to come by. I don't want to use epsom salts because they can cause a grainy tofu.

Will it be possible to use agar in this instance?


texts:
I rarely ate rice growing up, and only recently started cooking it. I started with basmati, and seemed to do alright with that, but my wife (who used to live in Korea) said she preferred rice to clump together, as opposed to the perfect individual grains of a nicely cooked basmati.

Well, as embarrassed as I am to say so, I've been struggling with this two-ingredient dish. I've tried using short-grain rice, which helped somewhat, but using my basmati technique on it is not yielding the desired result.

After doing some research, I've found a slew of conflicting advice, on nearly every point, including:

Wash / don't wash
Soak / don't soak
Use less / more water
Boil hard / steam on lowest setting

What I would love to know is, what do each of these factors really do?


texts: Does cooking with solar cookers preserve the nutrients in food?

texts:
Reading on google I found that cooking with solar cookers preserves nutrients. But if the solar cooker reaches high temperatures, I don't know if that's true.

Also does solar cooking make the food more nutritious?


texts:
first I read the post that is similar but doesn’t answer my question.

Last night my power won’t out for a few hours.

I was cooking London broil for about 4-5 hours @125.  Around 2am the power went out. I woke up at 4 and noticed the power was out. I then checked the water bath with one of my instant read thermometers, turned out the water was about 118-121. I then took it out immediately and put it in the refrigerator since I didn’t know when the power would come back on.  This morning I out it back in the bath @125 again to finish it for this evening.

Questions are.  Since it really only takes about 2 hours to cook normally, Can I assume it was already cooked to rare, when I put it in the fridge?

Can I also assume it sitting in the water bath for approximately 2 hours at about 118-121 then the meat is fine?

Last me putting it back in the water bath this morning will everything turn out the same as if I hadn’t lost power and it would have been a 18 hour cook? Vs the 5 hours of cook, 2 hours at 120, 4 hours of fridge and now about 7 hours @125?


texts: Is wagyu beef suitable for amateur cooking

texts:
I love steak and I've recently had wagyu beef at a local restaurant and it was delicious and unlike any other steak I've tasted.

I noticed that a local supplier sells wagyu beef and it's close to $100 / kg and whilst it isn't something I'd have every night, I'd be interested in trying it out myself.

Having said that, being such an expensive cut of meat, I don't want to just dive in head first and ruin it so I was wondering if I there are any special techniques that need to be applied when cooking wagyu beef to "maximize" it's flavour, or at least to avoid ruining it?

Is it something an amateur could attempt or should it be left to the pros?


texts: Cracks Developing in Straight-Sided Stainless Steel Vessels

texts:
Over the years I have acquired several grades and sizes of (straight-sided) stainless steel storage containers - some from India and some from US (origin unknown). My expectation had always been that these containers would endure, however, several have not.  The symptom is always the development of a vertical crack in the side of the container. Those with lids tend to crack near the top edge and over the excess band running around the perimeter upon which the lid lip would rest when set upon the container.  The net with these is an un-rounding of the shape of the container and a cumbersome fit for the lid.  Most recently I found a prominent crack in another container.  This one with a rolled lip and no lid, and normally used to store utensils on the counter top. It had no defects before I used it to brew yogurt and then store in the refrigerator.
Its' crack developed also vertically along the sidewall near it's upper third but well below the lip.  The others may too have spent time in the 'fridge, or otherwise exposed to cold, and or acid - eg salty pickle juice.

Now, while disappointing I'd like to avoid future failures and narrow the source of the problem down to quality, handling, or simply expectations.

Any solid knowledge or matched experiences welcomed.


texts:
I bought chuck roast beef from the store but when I cooked it for my beef noodle soup, it was a little hard.

My mom told me sometimes adding salt will suck out the water amd make it hard. I'm not sure if this was the reason why though.

Are there any key things to keep in mind when cooking beef to keep it soft?


texts:
I have done some calculation. And I think that if I buy a jar of spice from the supermarket, it is about 25 times more expensive (it costs more and you get a fraction of the amount) that getting a bag from my local Asian store.

I am perfectly happy with the cheaper alternatives. But I find it hard to believe that there could be this much markup without some benefits. What are they?


texts:
I am using a Creda Capri hotplate hob (possibly this one [pdf]).

The problem is the area around the burners has became too dirty, with sticky burns. Here's a photo:

I have tried using Dettol Spray Power And Pure Kitchen but was unable to remove the stains. What I can do?


texts: What is a good website or book to learn kitchen techniques?

texts: For example different cutting techniques such as julienne or brunoise. I'm aware it can never be the same as attending a proper cooking course but still with a good book with pictures or even better online videos you can learn something. Basically I'm looking for a place to get a crash-course in what you'd learn in a proper cooking college.


texts: How to make vegetarian meat substitute that's more firm and browned on the outside?

texts:
I've eaten in some vegetarian places where they use what I guess are TVP (textured vegetable protein, i.e. soya) chunks as a substitute for meat, which was quite convincing. One place made them into 'gyros' chunks:

Other place made it into 'duck' that was somewhat similar, but more dry, which was appropriate as a substitute for poultry, it had kind of a stringy texture inside and a crispy dark outside 'crust'
I've bought some TVP (chunks) to make at home, the recipe says to boil them with some water or stock for 15-20min, press out the excess liquid and use in a dish. However, when prepared this way they are still pretty soggy and too soft. I've tried marinading them in teriyaki + spices, but the marinade also makes them soggy. Frying in oil doesn't make them crusty (just kind of burnt in places and untouched elsewhere), and as soon as I put them in any dish, they soak up the moisture back and become just bland squishy bits.
I've heard you can bake the chunks, but I'm not sure if it's true, or what the parameters could be.
Also, I guess it's possible that what I'm looking for is not soy TVP, but some other meat substitute instead.


texts: Can I still use the Pork juice dripings after I strain out the pieces of fat storaged in a roaster overnight at room temp?

texts: Help! I was involved in a Pork chop BBQ yesterday. we did 500 dinners & The guy in charge of it has been doing it for 20 yrs. He makes his own juices in the bottom of a roaster with Lowery's salt & something else in which we put the chops in.Afterwards when it cooled I took a gallon of the juices along with some bits of pork chop fat pieces home in a plastic bucket.Forgot it in the truck over night at around 65 degrees. Brought it strained it & boiled it for 10 mins.Is it still good to freeze & reuse at a later date? I know I should have put in the fridge ...but was offered free beer for the help.And you know guys when offered free beer. Needless to say I killed off a lot of braincells last night. So is it good ya think or not? Any imput is appreciated. Thanks


texts: Proper way to calculate the amount of sugar in a drink

texts:
I have recently read an article (in Spanish) about a sugary drink (water-based) with stated the following facts:

Ingredients of the drink: natural mineral water, organic cane sugar, lemon juice made from concentrate (7.9%), ascorbic acid, pectin, natural basil flavoring, natural lemon flavoring and other natural flavorings.
Nutritional values per 100 ml: 18 kcal and 4,1 grams of sugar.

I'm trying to calculate where did that amount of sugar per 100 ml come from. The list of ingredients must be ordered by weight in decreasing order by Spanish law. We do not know the percentage of sugar, but we know it must be at least a 7.9% (the percentage of the following ingredient) of the weight of the product. The nutritional values are calculated per 100 ml, but the density of this drink (as it is not a carbonated drink) must be around 1 kg/l. So asuming that 100 ml of this drink weight approximately 100 grams, in that amount there must be around 7.9 grams of sugar, and not 4.1 grams as the label states (if we do not add the amount of sugar in the lemon juice). Besides, those 7.9 grams of sugar must contain 28 kcal, above the 18 kcal stated.

So given the discrepancy, and assuming good faith on the side of the company that manufactures the drink (and assuming the article copied the values properly from the label), where did I go wrong?


texts:
I always found my popcorn a bit soggy and noticed the microwaved packets aren't. So yesterday I made a little experiment with a friend of mine.

I took popcorn kernels and microwave popcorn sets then conduct these experiments :

Microwaved popcorn (900W, 2'20'')
Air popper machine (the cheap one you find on all Chinese store)
Stovetop without oil
Stovetop with oil
Stovetop with butter
Stovetop with microwave popcorn (at this step I discovered that this kind of popcorn is completely coated with palm oil)
Air Popper machine with microwave popcorn

Here the results :

Crisp perfect
Very soggy and quite small
Burned, they didn't really popped
A bit soggy
same as 4 but with a better taste
Very soggy
Almost same as 6.

Eventually I still don't understand why I can't make popcorn as good as the one I can eat in theaters.

Any idea?


texts: Can I melt butter to make compound butter, and subsequently refrigerate?

texts: I want to make compound butter using my powerful blender. I am having trouble doing this with solid or soft butter because the blender cannot create a vortex and mix as well compared to blending with liquids. I was thinking of melting the butter and adding ingredients (e.g., shallots) and blending it into a beautiful liquid, and then refrigerating it. What would this do?


texts: Aiding the Maillard reaction: Baking Powder or Baking Soda?

texts: I will attempt to cook a Thai Green Chicken Curry. I'll be using cubed boneless chicken thigh which I would like to brown really well. I remember reading somewhere that Baking Powder or Baking Soda could be used to aid the Maillard reaction by making the surface ph of the chicken more alkaline. However I also remember that one of the two gave the chicken a bad taste, I don't remember where I read this. What would you guys suggest? Baking Powder or Baking Soda? What else could I do to get better browning on the cubed chicken and thus introduce more flavour into the curry?


texts:
I recently received a bottle of garlic and herb infused olive oil as a gift. It came in a fancy bottle with a cork on top. I tried it out last night and it's terrific.

I've heard about the dangers of garlic infused oils and the possibility of botulism. Is this something I have to worry about with a store-bought oil? Are there any precautionary measures I can take?


texts: How does commercial whole grain bread stay fresh for so long?

texts: Every recipe for whole grain bread I have tried has the end result that the bread turns very hard within an hour of baking. I'd like something I could eat over the course of a couple days (breakfast toast and such). The 100% whole wheat bread from the store lasts two weeks - how do they do it?


texts: Using a paper towel as a splatter shield: Great idea or terrible accident waiting to happen?

texts:
I recently watched a friend cooking, and he used a paper towel as a splatter shield:

This seems like a very convenient solution, since you can just throw away the paper towel afterwards, as opposed to conventional splatter shields, which are a nuisance to clean.

Is it safe to do that, or will the paper catch fire (or are there any other hazards that I did not think of)? I tried to research the burning point of paper towels, but I failed to find a reliable source...


texts: Does stainless steel affect garlic flavors in food?

texts:
They say that washing your hands with a piece of stainless steel can help remove the smell of garlic  and onions from your hands. There are even a number of stainless steel "soap" products on the market that are just chunks of metal meant to be used for this purpose. Opinions about whether this actually works or not seem to be mixed (see How do you remove garlic smells from your fingers?).

If there's any truth to this idea, that would suggest that using stainless steel pans, bowls, utensils, and serving dishes could also diminish or otherwise affect the flavor of foods containing garlic or onions. Is there any evidence of this? Stainless steel is generally considered to be non-reactive, but should one consider using materials other than stainless steel when cooking with garlic?

Personally, I use stainless pans all the time and haven't noticed any impact. Then again, maybe that's just because I use stainless all the time.


texts: What is the modern alternative to sieving soup recipes?

texts: In soup recipes of Elizabeth David's French Provincial Cooking, the reader is often instructed to sieve to puree food multiple times with increasingly finer mesh. I suspect that such a sieve is rare these days even in UK or US. In such instances, I always use a blender instead. But, I'm not sure this is a right way to do this. Is one of the purposes of sieving  to remove coarse particles ? What is the modern way to do this ?


texts: Is cornstarch a less effective thickener when used with gelatin?

texts:
Gravy is a big deal in my house, when it comes to holiday meals, so I usually make extra. A day or two ahead of time, I roast some extra turkey parts (drumsticks, wings, backs, and/or necks), then boil the heck out of them (2-4 hours). The idea here is to create a flavorful turkey stock, which would be full of gelatin.

When I try turning this turkey stock (and pan drippings from the roasted bird) in gravy, I had to add 3 to 4 times the amount of cornstarch to get a good gravy consistency. The cornstartch wasn't "Bad", since I ran through this procedure three times with two different containers of cornstarch. I've used cornstarch in the past to thicken other things, and I know it continues to thicken as it cools, but I still think I used an increadible amount.

Does cornstarch work less well in the presence of gelatin?


texts: What substitution can I make for blonde cane sugar in macaroons?

texts:
I've found a beautiful (and simple!) looking recipe for coconut lime macaroons but it calls for blond cane sugar, which I haven't seen in any of my local supermarkets in the UK, nor have I ever used it in my baking.

Is anyone acquainted enough with either blond cane sugar or macaroons to suggest an alternative - especially a healthier alternative than straight up sugar?


texts: Can I use sous vide instead of pressure cooking

texts:
In a recipe, I have to pressure cook vegetables in mason jars in duck fat. I don't have a pressure cooker but I do have an Anova Sous Vide Immersion Heater - can I use that instead?

Any other factors I should be considering, or alternate methods to pressure cooking?

UPDATE:

Place vegetables in 500ml / 16 oz Mason jar no more than 3/4 full, cover with duck fat. Screw lid on jar tightly, and then loosen 1/4 turn to allow expansion of air during cooking
Pressure cook at a gauge pressure of 1 bar/15 psi until tender, about 20min
Strain duck fat through sieve and reserve


texts: Is there a way to soften nougat candy (Brach's peppermint)?  I live in a dry climate , have had them for a year, and don't want to break any teeth.  On the other hand, I don't want to throw them away.


texts: Is tea that has been out on air for long dangerous to drink?

texts:
Suppose you made a cup of tea (the real tea, not bagged, and not a fruit drink) with no additions, but you forgot about it while doing other things (house stuff, homework, your job) and it has now been 2 hours since you made it. The tea is cold, possibly bitter, and a significant portion of its flavor is gone (this has been the usual result for me with all real teas). It's not so good any more, but is it safe to drink now?

As the saying goes, a cup of tea left overnight is poison. How true is that in terms of actual hazards?


texts: I found this very interesting post. I can guess what some of them must be but have no idea about the others. Can someone please help identify these:


texts: Is it okay to leave cooked octopus in water till next morning?

texts:
I've cooked octopus in a boiling water (well, more like in own juice to be more precise) like I usually do and than I've realized that I'm too tired and going to eat it tomorrow morning. My question is: what would be the better option - to take it out of water or to keep it there?

I don't now what happens with cooked octopus left in a water for about 8-10 hours.

Just to clarify - it's question about keeping it in water and not about room temp. In my experience nothing happens with a hot pot slowly boiling down till morning - however I am actually going to put it to refrigerator after all.


texts: How to fix a sauce with overheated yogurt that has separated?

texts:
I was trying out some healthier recipes from the New American Plate cookbook, one was a Greek lamb casserole with lots of green beans and potatoes. The lamb was marinated in plain yogurt to which spices were added prior to being added to the pot and baked at 350 for 45 min. The flavor is good, but it is not attractive due to the yogurt separating into a grainy curds and whey.

I now have a lot of leftovers, and am thinking if I can fix the texture of the sauce, the kids would be more enthusiastic about eating it. Is there anything to salvage this huge pot of tasty food? Thanks.


texts: When to add Milk powder while preparing a cup of Tea (Chai)?

texts: Tea is prepared by adding water+sugar+tea powder in a bowl, and boiled it properly. After pouring into the cup, I added 2 spoon of milk powder (Nestle product) and stirred up well. But I found big granules of milk powder at the bottom of cup (after drinking it). How to avoid this? I mean, What is the proper timing of adding milk powder while preparing a cup of Tea?


texts: What is the orange coloured cream inside McAloo Tikki called and what are its ingredients?

texts:
The McAloo Tikki:

(McDonalds' official page has a smaller image.)

I have seen the onions, tomatoes, Aloo Tikki, and an orange coloured cream inside this burger.
I wish to know what is that cream called and what are its ingredients?


texts:
I make green curry paste with green peppers as main ingredient. I put all ingredients in the processor, and keep the paste in a closed jar in the fridge. It stills smells fresh after 10 weeks.
Can it be kept for that long? Why (not)?


texts: What does ginger lose if puréed or ground and left over time?

texts:
I know with certain herbs and spices once you cut them open or grind them they can lose aroma, volatile oils and vitamins.
I’m wondering about ginger. People either use it fresh, use a prepared version which may already have been on the shelf, or a ground one which has been on the shelf for a while.
So what is the difference between freshly puréed and ground, and/or puréed or ground and then left for a while?


texts: Substitutes for Turkish red pepper paste (biber salçası)?

texts:
I'm interested in trying out a few Turkish recipes that call for red pepper paste (biber salçası). This is the only ingredient I can't seem to find at any local stores.

Are there any good substitutes for this? I would imagine gochujang is probably not a good fit (it's too sweet) and that other pepper sauces (sriracha, tabasco, etc.) probably have the wrong flavor profiles.


texts: Acmella oleracea (Szechuan buttons) - active chemical for mouth sensation?

texts:
I am looking to begin growing Acmella oleracea (Szechuan buttons). I would like to use them directly, and also make extracts specifically to maximize the taste/oral stimulation effect. Apparently there are a ton of different active chemicals.

So does anyone know what chemical(s) causes the licking a 9volt battery/buzzing teeth/foaming mouth sensations?


texts: How to stop sweet/sugary dressings from ruining a baking dish?

texts:
Through trial and error I've discovered that squeezing a fresh lime over roast parsnips (prior to roasting) make the end product absoutely sublime.

The problem however is that the sticky sweet lime juice can make the baking tray hell to clean, or in one pectacular instance of 'over cooking' ruined the non-stick baking tray.

Any suggestions to help stop honey glaze and other sweet / sugary dressings from ruining roast dishes?

Thanks.

P.S. Free free to close if this is off topic :)


texts:
When does it seem to be OK to eat burgers cooked medium and sometimes not?

I live in the UK and for many years it has been well-instructed that you cook your burger through to  ensure that any surface bacteria has been ground-in is killed. I have noticed that this has changed a lot recently and I have eaten in lots of burger restaurants who cook their burgers medium and never have any issues. In fact some of them are 5-star rated by hundreds of people online and you can never find a single review mentioning food poisoning. It's also a good point to mention that I also know loads of people who eat medium burgers without issue.

I know that in the rest of Europe they mostly eat medium-cooked burgers and have many French friends who admit to considering our roots of "over-cooking" burgers to be a bit weird and I kind of see the sense in that considering how much nicer a medium burger tastes.

I mentioned before that I know loads of people who eat burgers cooked-medium but I don't know anyone who cooks them medium at home and personally I'm too scared to-do-so.

Am I missing a crucial part of the grounding/cooking process, or is it just not as bigger issue as people once thought?

P.s. This feels like the sort of question that has already been asked so please do let me know if that's the case but I couldn't find it.


texts: Fell asleep with slow cooker on warm for 9 - 10 hours? Still good?

texts:
Making applesauce in slow cooker.  Was supposed to put it on 4.5 hrs on high but cooked it 4.5 hrs on low.  It then switched to warm and sat on warm for 8 hours.

I'm planning to turn it back on high for another 2 - 3 hrs.  Thoughts?  It should still be good right?  The only ingredients in the cooker are apples, cinnamon, cloves and nutmeg.


texts: What's the best container to ferment vegetables?

texts:
I'm brand new to fermenting. Popular purchases are Ohio stoneware crocks and A German style air-lock ceramic crock for fermenting the harvest. (pictured in order below)

I'm interested in smaller batches. I don't mind scraping off surface mold as the ferment develops.
Tips and advice using glass jars to ferment? Are there other container options? Should I just stick to ceramic?


texts: Is it safe to bake dough in a microwave?

texts:
I heard that meat isn't safe to bake or grill in a microwave because there may be tiny areas that contain less moisture and hence not cooked through as microwave cooks moving water molecules.

So what about baking a pie?  Is it the same?  I tried to bake something in a microwave actually, but I put a large amount of water (as for pancakes) so it would become very hot.

But what about thicker dough like people usually use for pie or bread? Are there any government food safety recommendations about that?

(I'm not concerned about whether this is a good way to make a pie, or bread, just the potential food safety aspect.)


texts:
Warning! As is discussed in the comments to the answer, the plant and tuber may be poisonous and must be cooked by experts.

I went to a village market in NE Thailand. They had many products from "the jungle". For lunch I had steamed, shredded coco-nut, pumpkin and a white tuber (?) they called "glooi".
 I assume the "glooi" is sliced (and steamed) in the picture below.

Does anyone know more about "glooi", it's English name etc?


texts: What types of alcohol will make meat tender when marinating?

texts:
When marinating meat for Russian "Shashlik"(BBQ) some people marinate meat in alcohol. My uncle prefers to use beer when preparing pork. My Georgian(this Georgia) friend uses red wine, which was the only ingridient I was able to get out of him. His BBQ is always very juicy and tender.

My questions: What types of alcohols should be used to help bring out meat flavor and making it tender without messing with the taste? Is there one type of alcohol that works great with all meats or should different types be used for different meats?

Bonus: What properties does alcohol possess that it makes meat tender?


texts: What gives Vietnamese Chicken the red tint?

texts:
A local oriental restaurant used to sell "Vietnamese Chicken", a hot plate dish of big chunks of chicken breast with onion and spices. The distinguishing feature of the dish was a deep red tint of the chicken meat (on the surface; the inside was normal chicken meat color), even stronger than in the photo:

At one point they must have changed their recipe and the chicken is no longer red, just common yellowish typical to any fried chicken:

I can't really notice a difference in taste (maybe because it was a couple months since I had "red" until I bought "Vietnamese Chicken" and it was now yellow) - still, I'm curious what spice (or whatever other means) can give chicken meat this red coloration, and try making this dish myself.

(there's a bunch of recipes for this dish, but as I want the "red" variant, I'd like to be able to tell the "red" ones apart from the "yellow".)

Can you help me?


texts: Is Calrose rice a decent choice for paella?

texts:
I'm making paella.

Most of the recipes I've looked at call for specialty rice varieties that are expensive and/or difficult to find.  I have a large amount of Calrose rice (this stuff) in my cupboard already.

I know I want to avoid long-grain, very-non-sticky varieties like basmati, but aside from that I'm not sure what the important considerations are when choosing my rice.  Is the Calrose I already have a good choice, or should I bite the bullet and buy something fancy?


texts: Nineteen times out of twenty when I make a salad dressing from olive oil, salt, dill, garlic and apple cider vinegar, blended in a pint measuring cup with an electric powered hand mixer, it comes out a nice, creamy liquid. The twentieth time it turns into something much thicker, a kind of dip that is really delicious. I gather this is called, "emulsification." However, it only happens infrequently by accident, no matter how I vary the amounts of ingredients. Can you tell me hos to make this happen reliably? Thanks!


texts: How can I wrap fish for freezing if you don't have a vacuum seal?

texts: I know the ideal way to store fish in the freezer is to use a vacuum seal, but does anyone have any tips on what to do if you don't have one handy?


texts: Should I use a base to offset the sour in overripe sourdough starter?

texts:
My starter is active and mature, but sometimes I don't have time to check and feed it at its optimal activity for my preferred sour (very slight).  This means by the time I get to feeding it, it's getting too sour.

I don't like to discard (ie 'remove').  And I would like to bake bread every day, so it doesn't make sense to make something else while not being able to bake bread.

Should I use baking soda or another base to offset the lactic acid?  (Is there a better way?  Are there any caveats?)


texts: Cornstarch is used in various recepies for many purposes but sometime it is not available in kitchen. So, what can I substitute for cornstarch?


texts: For equal volumes water and sugar, what is the ratio of separated volume vs. combined?

texts:
I'm making a simple syrup with equal parts sugar and water in a glass measuring cup and want to avoid dirtying two measuring cups.

I want to measure one (say standard table sugar,) then add the water.  What should the resulting volume of both be?


texts:
I read this sentence 'We probably buy a variety of ground spices every month and when packaged spices of our choice are not available, we end up buying loose spices. This increases our risk of consuming adulterated spices.'

Ground spices means the spice has been ground down into a coarse or fine powder.  However what's a 'packaged spice' and a 'loose spice'?  I know ground spices are packaged small bottles or plastic bags or what am I not understanding?


texts: Can we replace wheat flour totally with gluten and other grain flour like bhajra, oats etc? What is the amount of gluten added ?


texts: Why does the pineapple always ripen/soften from the base?

texts:
As per the consensus under this post, lacking ethylene the pineapple softens but not ripens after picking. But it seems even before or right after picking the pineapple is ripe only at the bottom. Does it ripen from the bottom while on the plant because the base is connected to the stem? But why does that lead to the bottom ripening first?
Also my pineapples always ripen/soften from the bottom. It has become a pet peeve of mine that when the bottom is nice and soft and sweet, the upper 80% is still green and hard, but when the upper pineapple reaches the middle part of the softening process the bottom usually seems over-ripe, starting to rot. Why is that? I have seen posts here where people say they store their pineapples upside down. Is that necessary?


texts: Should I throw away a jar of olives that fizzed and bubbled upon opening?

texts: Like the title says, I opened a jar of locally produced olives and it started to bubble like seltzer. Is it unsafe to eat?


texts: What is the boundary between beef aging and its decay?

texts: It sounds like it could be tasty, but there is also a risk of bacteria contamination isn't it?


texts: Where can I buy Glico Curry online in the United States?

texts:
My wife and I brought back a box of Glico Medium Curry that we purchased on our trip to Canada this past year.  I think we bought it at the Daiso store in Vancouver.  After trying it for the first time just recently, we both fell in love with it and now can't imagine not having it occasionally.   Unfortunately, I can't find anywhere to purchase it, either locally, or online.  There are many other brands of Japanese Curry that are available online, but I'm afraid they might not taste the same as the one we had from Glico.  Is there somewhere where I can buy this product online, or would any of the other brands that I could get locally be any bit similar?  (Such as Vermont Curry, or S&B Golden Curry?)  I live in Arkansas.

Thank you!


texts: How can i keep ice cream without a freezer

texts: I would like to keep ice cream overnight, but I only have a refrigerator. When I've tried to store it in the refrigerator it looks like soup the next morning.  Is there a way to store ice cream using only a refrigerator.  Possibly with ice?


texts: Is it a good idea to clean bacon with water before putting it into the pan to remove some salt?

texts:
I don't like too salty food but I like some fat, so my goal is to reduce the salt content of my bacon by one third, but keep the other tastes as original as possible.

Is cleaning bacon by water a good way to do? or should I put some water in my pan while frying so the water could absorb more salt?


texts: I sliced some red potatoes and put them, without any prior processing (no cooking, no frying etc.), in a dehydrator at 45 celsius. Several hours later, they came out crispy and tasty. However, when I tried the same thing with white potatoes, they were not tasty at all  (as in this question: Dehydrator potato chips). Although my dried red potatoes are tasty, I fear that there might be an unhealthy substance in them. Is it safe to eat those uncooked dehydrated red potatoes?


texts: Can I use a sieve to increase frying oil life?

texts:
I want to start deep frying at home in a pot. I read that you can reuse the oil a couple of times and that the quality and taste decreases because of the bits at the bottom, that are being burned (basically sauted, right?) while the rest is frying.

I was thinking of using a pasta sieve inside my pot, which (hopefully) catches those bits, keeping them from burning at the bottom.

Has anyone tried that and does that sound like a good idea?


texts:
I've got some mint in the yard (I think it's apple mint, as the leaves are very fuzzy and rounded) from which I'd like to make mint extract. No specific use in mind (except perhaps insect repellent), just a kind of home chemistry experiment.

I've read that there are basically two ways to do this. One involves boiling the leaves, condensing the steam, and separating the oil. But the simplest way seems to be to steep the leaves in 80-proof vodka for about a month.

I have some questions:

Is there something special (chemistry-wise) about alcohol that makes it more effective than other substances for extracting the oil?
How strong would this "mint extract" be? It seems to me like I'd end up with mint-flavored vodka. Would the result be drinkable straight?
After doing this, could I then freeze the result to separate the oil from the vodka?


texts:
I recently cooked tilapia in foil packets. I used Season All, and topped eached filet with guajillo salsa (flavored with lime) and lime slices.  I noticed a bitter aftertaste when I was eating the finished product.  It wasn't unbearable, but I didn't like it.  I'm thinking it was the lime slices.  I'm by no means a cooking pro, so I was wondering if anyone knows if lime slices add bitterness when cooked?  And if so, how to avoid?

My internet research didn't come up with anything definite.  (However, I discovered this website in the process!)


texts: Rule of the thumb for judging the leavening?

texts:
I have done a focaccia and a small piece of dough to see if I can make bread with the same recipe I'm using for the focaccia .

Both dough have almost doubled in size in about 9 hours, and I have used about a 1/3 in sourdough starter and 2/3 in flour ( plus liquids ).

I'm not sure if I should risk spending more hours to try to get more leavening and maybe a more fluffy growth or just be happy with a 2x growth .

There is a rule I can use, maybe related to protein, hours, ingredients, etc etc ... to estimate the right amount of leavening for my recipe ?


texts: Is "instant flour" worth bothering with?

texts:
I have not used "instant flour" before as it is not available in my home country, and I have never seen it on my travels

I have seen a few references to it in North American cooking though. Does this product have any real advantages over normal flour other than for quick and easy sauces and gravies?

If so, is there a simple way to make a substitute?

I currently have no problem cooking and emulsifying flour into sauces etc.


texts: How to store cooked Quinoa for few hours at work?

texts:
I want to cook red grain quinoa while making breakfast at home in the morning, and then pack it and have it later for lunch at work with a salad. How should I store it after cooking for about 5 hours?

More details:
I'm planning to cook it and immediately put it in a plastic container, then go to work (travel time: 15 minutes) and then keep it in a refrigerator at work. Then re-heat in a microwave for 20 seconds at lunchtime and consume hot.


texts: What kind of sausage could I use as a substitute for Cumberland sausage?

texts: I live in the USA and Cumberland sausages don't exist. They have sausage links and patties but I don't want to make sausage casserole and have the flavor altered because I picked the wrong kind of sausage. Can anyone help me?


texts: Baking cake in one pan instead of splitting into two

texts:
Lots of red velvet cake recipes (this one I'm looking at https://sallysbakingaddiction.com/red-velvet-layer-cake-with-cream-cheese-frosting/) are asking to split the batter into two cake pans. I've only got one, springform, which I use to bake all cakes.

Would it still work out if I used one cake pan? How should I go about the baking time? I've never really done this before and don't want to mess up so just  wondering. thanks!


texts: Are potato fruits (not "potatoes") edible?

texts:
My uncle has a fairly expansive garden and he grows potatoes. He asked a question, that being if they'd ever seen tomatoes growing from their potato plants. I've done some research (and remembered some things I had been told), mostly coming to find out that potatoes and tomatoes are both of the nightshade family and so they share some similar traits (one of which that they have similar fruit, i.e. tomatoes and my uncles potato fruits).

My question is whether they're edible or not? (They're from the nightshade family, they could kill you for all I know)

If they ARE edible, how could you cook them?


texts: What is the mechanism of action of the Tangzhong?

texts: Is the Tangzhong in Japanese Milk Bread used to just greater net hydration, or is there another mechanism of action (inhibition of crystallization for example)? Would normal gelatin water cubes get the same result?


texts: Making Herman the German starter using brown sugar

texts:
I have a recipe for Herman the German cake and starter that calls for white sugar.  One of the comments said the person used brown sugar to feed Herman.  It wasn't clear if she used brown sugar to create Herman.  I love the flavors brown sugar gives.  Can I make a starter using brown sugar?  Or does it have to be white sugar to start and then I can switch to brown sugar when I feed Herman?

Here is the initial recipe and the link for the site:

•   5 oz plain flour, sifted
•   8 oz castor sugar
•   1 packet of active dry yeast (OP recommends using 3 tsp instead of the approx. 2 tsp in a packet)
•   1 cup warm milk
•   2 oz. warm water

http://www.hermanthegermanfriendshipcake.com/how-to-make-your-own-sourdough-starter-for-a-herman-the-german-friendship-cake/

http://www.hermanthegermanfriendshipcake.com/friendship-cake-instructions/

http://www.hermanthegermanfriendshipcake.com/just-how-flexible-is-herman-the-german-friendship-cake/

The first link is to the starter recipe.  The second link is the instructions on how to feed Herman and the standard Herman the German cake you can make with it.  The third link is the recipe where she says she feed Herman with brown muscovado sugar (which Google tells me is similar to brown sugar) and wonders about starting Herman with muscovado sugar.


texts: How to know when food grade plastic has melted?

texts:
I just received a super hot delivery of soup in a polypropylene container (the plastic symbol on the bottom is a 5). I noticed the lid was very pliable in comparison to the rest of the container to the point I could easily bend it and cause the surface to warp by poking it with my finger. After lifting my finger it would bounce back somewhat, but retain some of that warping. As it cools it's returning to it's original shape and becoming harder to manipulate.

I'm wondering if this implies melting/leeching has occurred and if I should just return the soup to be safe.


texts: Why don't most non-East Asian varieties of rice stick together?

texts:
Having tried a number of different kinds of rice, I've noticed that the only ones that seem to have grains that "stick" together are white varieties often used in East Asian cooking (jasmine (to some extent), Calrose and other "Japanese" types, etc.). (Glutinous rice also has this property, albeit to a much more pronounced extent, for obvious reasons.)

Conversely, a lot of other types don't (at least not to the same extent, and when they're not overcooked). For instance, the rice often served at Middle Eastern restaurants doesn't "stick". Nor do basmati or red/brown varieties. I've also had mixed experiences with white rice of the American long-grain variety, although there's the possibility that the place that was serving me it was undercooking it.

For what it counts, the only types of rice I've had experience cooking with (either stove-top or in a rice-cooker) are jasmine, Calrose, and red and brown varieties. I rinse my rice, but would not know if the rice I've had in restaurants or other types of eateries has been, and I'm not sure if this might result in a difference.

Thus: why is there such a difference in "stickiness", in terms of chemical/physical differences? Are there also differences in preparation (e.g. washing rice) that might affect things?


texts: How to take care of a wooden mortar and pestle?

texts:
How to maintain a wooden mortar and pestle?

I just got it, and understood I need to first oil it to seal/protect it from keeping the taste of what I grind, which makes sense.

But how to maintain it for long term? Wash it with water and maybe soap? Oil it again after sometime?


texts: Why did my French onion soup with 'red' onions come out tasteless and bland?

texts:
I usually make the French onion soup with white onions. The prodecure I normally use is as followed:

I slowly caramelize them on a low heat for around 40min.
Then I add some sugar, salt and oil before finally adding broth.
I let this come to a boil.

I followed the same procedure with the red onions expecting something sweeter, but the end result was a tasteless soup. Since all the ingredients and steps were the same except for the red onion, why did my French onion soup come out tasteless and bland?


texts: How to prevent chocolate covered items from sticking to the cooling rack?

texts: I made my first chocolate covered creams as a Christmas test run, but I put them to dry on a cake cooling rack. This morning the chocolate was so stuck that when I took them off the chocolate was tearing off. Not worried about rescuing this test batch, but what can I dry them in to prevent it? Or should I dip one side then the other?


texts: What should the texture of meringue be in a lemon meringue pie?

texts: After the pie has cooked and chilled, what texture should the meringue be? I couldn't find an answer online, and it was hard to tell from photographs. I'm assuming it isn't supposed to be crispy, the way meringue cookies are. But should it be completely soft, almost whipped-cream like? Or should it be somewhat chewy?


texts: Can palmiers be refrigerated/frozen overnight?

texts: I want to make palmiers and refrigerate or freeze them overnight then bake them in the morning. Can i do that, or would they not turn out right?


texts: Pastry sheets - storing, packing & shipping

texts:
I am trying out some puff pastry sheets for a couple of my friends in a different city who are visiting us.. it takes minimum 10 hrs for them to reach their place (road and air travel included).. I have to pack the pastry sheets for them to take when they leave and they will be storing it in freezer/ refrigerator for future use - I would like to know :

How should I pack the sheets considering that the pastry dough (stored in freezer at my end) would be at room temp for 10 continuous hrs.
Will the temperature fluctuations affect the product?
Or should I make it fresh the day they leave and pack it at room temperature?
Is it safe for gluten-free ones to remain at room temp for that long?


texts: How do I extract coconut milk from coconut meat?

texts:
Coconut milk in the local grocery store costs around $1.50 for a small can. Cans of coconut milk that cost less are full of fillers such as extra water and gums to thicken it.

Whole coconuts, on the other hand, cost $1.50 and I would think I should be able to get more than one can's worth of milk out of it.

What is the correct process for extracting coconut milk from coconut meat? Does it have to be heated? Does it require a special press?

After the milk has been extracted can the flesh still be used as flakes or is it spent?

(I have seen the question here. I'm not asking about where to find it or how to store it- just how to make it.)


texts:
A recipe to make custard slices involves cooking egg yolks with milk, sugar, flour and gelatine to 80 degrees Celsius, then folding in beaten egg whites (beaten with a small amount of lemon juice and sugar). After folding, the mixture is about 40 degrees Celsius, and is ready to be chilled to set. What are the food saftey guidelines that apply to the egg whites in this case? All I could find was that egg mixtures should be heated to 71 degrees Celsius, but that is for whole eggs. Do egg whites require the same temperature?
For reference the full recipe is at https://zsuzsaisinthekitchen.blogspot.com/2011/04/hungarian-custard-slice-kremes_16.html


texts: Is pressed cottage cheese a different cheese?

texts:
Cottage cheese, by definition, is a cheese made by curdling milk using an acid or rennet of some sort, and then draining the whey, but not really going to any great lengths to press out all the moisture. The result is a very loose, chunky cream-like product.

So, the question is, what if you took cottage cheese (either off-the-shelf or homemade), and then went that extra distance by putting it in a cheese press? Would the resulting product be a different cheese known by a different name, or simply another form of cottage cheese?


texts: Is there a simple rule of thumb for time when pressure cooking?

texts: Pressure cooking reduces the time of cooking, but I want to know if there is a simple rule to follow. Let's say that I find a recipe that says that something should boil for one hour when boiling it the regular way, can I from this draw the conclusion that it is enough with (just picking a random number here) 20 minutes? Is the relation linear? Does it depend on what you're cooking?


texts:
I made liege waffles today and got a very dense crumb. I'm not sure if my waffle iron is not hot enough since it's a old model that only plugs in, no heat control. Any suggestions? Also, I left the dough in the fridge overnight, but since it didn't rise much I let it proof around 85 degrees covered in plastic wrap for an additional 2 and a half hours. Any suggestions?

I followed this recipe:
http://liegewaffle.wordpress.com/liege-waffle-recipe-liege-gaufre-recette-metric/


texts: Proper grind and measurement for a pour over coffee maker

texts:
I've seen different sets of instructions from different sources, and experimentation has had mixed results.

Right now I have about a level scoop of coffee for every 4 ounces of coffee and this results in a fairly good-tasting brew for a medium grind, but the strength leaves something to be desired.  When I have a finer grind for anything larger than a six-ounce cup, the coffee clogs, even when following suggestions to stir the mixture while I pour.  I have a "single-cup" pour over coffee maker.

Should I be using a different grind, different measurements, only pour up to six ounces at a time, or some combination?


texts: Is there a way to cut fruit ahead of time (prep) and avoid browning or changing the flavor?

texts:
Recently, I purchased a lot of meal prep containers. I want to keep my refrigerator organized, so I've been measuring food ahead of time.
When it comes to fruits, some are easier to prep than others. For example, I can take my grapes, weigh them and put them in containers creating my own serving sizes. Watermelon is also easily portioned.
Some fruit, however, can be problematic. How can I, if possible, portion fruits which brown (such as apples, pears, etc.) ahead of time without affecting their flavor?


texts: I'm considering acquiring a few turkey hens and was wondering can you eat Turkey eggs? Has anyone eaten one? How do they taste?


texts: What temperature, in degrees, should I set my slow cooker to for a 5-pound pork shoulder?

texts: I'm making pulled pork with a 5-pound pork shoulder in my slow cooker. My cooker has a temperature control that ranges from 200 to 400 degrees Fahrenheit. I hope to have it done in 6 to 8 hours. What temperature should I set for it?


texts: What cut of beef can I use to make "sukiyaki beef"?

texts:
I want to try a recipe for Gyudon (shown below) that calls for thin-sliced "Sukiyaki Beef". My local grocery store doesn't carry anything by that name. I'm comfortable with thin-slicing beef myself (possibly partially freezing it first), but I'm unsure what cut to start with.

What types or cuts of beef should I start with for Sukiyaki, Gyudon, Shabu Shabu, or other "Sukiyaki Beef" dishes?

I happen to have a rump roast in my freezer. Will that work?

Conclusion: Made it with rump roast. It sliced easily, cooked perfectly, and was tender and delicious.


texts: How do I keep fruit from sinking to the bottom of my cake?

texts:
I recently had the opportunity to cook a series of yoghurt cakes.  The first batch were tasty yet somewhat dense.  For the second batch, I (successfully) attempted to lighten the cake by first beating the egg whites until foamy before folding in the rest of the mixture.

Both times I used fruit (raspberries) in my mixtures.  For the dense batch, they 'floated' throughout the mixture.  In my second, lighter batch, they all sank to the bottom.

As I found the second, lighter mixture to be better in general, is there some trick to keeping fruit from sinking like that?


texts: I've just bought some fresh rump steak to make beauf bourguignon in 3 days. Can I keep it in a fridge or do I need to put it in a freezer?


texts:
Does anybody have any experience cooking crocodile meat sous-vide?

We found some crocodile meat at our local butcher, and bought some on a whim. Judging by appearances, it looked quite a lot like fish, but felt much firmer and stiffer - more like pork.

Not having found any information on cooking crocodile sous-vide, we went with a safe 60℃ for 4 hours. Although the result wasn't bad, I thought it could have been better. It certainly wasn't tough but it was very firm, somewhat dry and  gave an impression of having been overcooked - not unlike chicken breast at ~65℃.

I'm wondering whether anybody had done the trial & error on this, or whether I'll have to give it a few more shots myself :-)


texts: Nutrient composition of milk vs. home-made kefir

texts:
I got a bit confused when looking up nutrition values for milk versus kefir made from that milk. For some reason many tables list higher values of some nutrients (e.g. potassium and magnesium) than is in the source form, i.e. the milk.

Can someone shed light on how this would happen?

I realize that lactose from the milk gets turned into carbon dioxide and alcohol, but where does it take the additional nutrients from if the only nutrition for the kefir grains is the milk and air?


texts: How can I make raisins really hard & chewy?

texts:
Does anyone know how to make raisins really chewy like they are in packets of granola and museli?

I tried mixing some in with a bag of oats for a couple of weeks but there was no effect.

Thanks


texts:
Can shortening (Sweetex or something similar) be added to a swiss buttercream? If so, at what ratio?

Thanks!


texts: Adjusting baking time and temp for small cupcakes?

texts:
Is there a good rule of thumb for adjusting temp and time when using batter from a cake recipe in cupcakes, especially very small bite size cupcakes?

I will be using a gingerbread cake batter that was meant for a bundt pan but will be using small cupcake cups to bake it in.


texts: How to make sure teapot is safe after being on fire without water

texts:
I left my teapot on the stove for about 30 minutes by accident. By the time I noticed, all the water had boiled out. So, I turned off the stove and let it cool.

When I went to put water in it again, black flakes began to come off the bottom of the pot on the inside, but I could not scrub out all the flakey stuff easily.

I have a stainless steel teapot. Are these flakes hazardous? How do I clean my pot to make sure it's safe to drink from again?


texts: I like to buy 11 lb boxes of squid at my local fish market.  They come frozen so, in order to process them (clean and package into smaller units), I have to defrost them.  Once I prepare individual packages (about 13 9 oz packages after cleaning), I put them in the freezer.  I never have had any problems (been doing this several years) but some people told me it is bad to refreeze any kind of meat.  What do you think?


texts:
I’m making my first sourdough starter. Actually my second; the first one dried up and turned into cement. I figured that it wasn’t hydrated enough (the original directions called for 35g rye flour, 15g AP flour and 50g water), so in my new starter, I upped the amount of liquid by 25g.

Does hydration affect the fermentation process? Or rather, does over-hydration affect the process? Are there sourdough starters that are very liquid?


texts: Is it safe to add raw eggs to homemade coffee creamer?

texts:
I've been looking for a decent dairy-free coffee creamer alternative. I stumbled upon a blog post for 'paleo coffee creamer' that has just 3 ingredients: a can of coconut milk, 2-3 eggs, and some vanilla extract.

In the blog comments, many posters said that there's no way they would include raw eggs in their homemade coffee creamer. I probably would've said the same thing, but the author mentioned something along the lines of 'the heat from the coffee tempers the eggs, making the creamer safe to consume.'

Is this true?


texts: Eggnog: After adding egg yolks, does chill time make a difference, before having added the egg whites?

texts:
I am following Alton Brown's Eggnog Recipie (following the procedure for cooked eggnog).

Currently the bowl has Egg Yolk, Sugar, (non-pasturized) Milk & Cream, Bourbon, & cinnamon, allspice.

I am now about to chill the eggnog before adding whipped egg whites, and then it will be ready to serve.

What kind of difference in the finished product could arise by varying this initial chill time? I could wait anywhere from 1 hour to 1 day before adding the egg whites.


texts: What are the consequences of leaving the fridge door cracked open overnight?

texts:
My girlfriend accidentally didn't close the fridge properly and left it open 2 inches all night (more than 8 hours). I had a lot of raw chicken breast and raw salmon in there. Is it still edible? When I touched the meat, it was slightly colder than room temperature (21 C).

The back part of the meat was still a bit cold though because it was closer to the back of the fridge.

Is it edible?


texts: Will peeled garlic cloves that are stored for later use lose their flavor?

texts:
I find the act of peeling the garlic very painful so I just throw one garlic head into a pot, shake it and then all the skin comes off and I can slice it immediately for later use.

I wonder however if that could degrade the quality of the garlic's flavor?


texts:
I made Philly Cheesesteak sandwiches and the resulting meat was quite tough and hard to bite off and chew.

For the meat I used eye of round steak, cut into roughly 3in by 1/8th-1/4th in strips. I did not marinade the meat or season until salt and pepper during cooking.

To cook the meat I used a nonstick pan over medium heat for a few minutes.

Is my cut of beef to blame, my technique, or perhaps both?


texts: Pressure cooked stock out overnight, still safe?

texts:
I see a question here about stock out overnight, but in my case it's a bit different in that I used a pressure cooker.

My question is, is there anything that could possibly have survived an hour of high pressure cooking?  I've essentially gone far beyond what's done in pressure canning, and never opened the cooker.

Is it really possible that anything survived that inferno?  Pressure cookers by definition have an air tight seal, so I can't see how anything would crawl in after the deed.

Safe to eat?


texts: Used Metal Knife on Aluminum Cake Pan, is it Ruined?

texts:
I'm learning to make cakes from scratch and bought two of these 4-inch round pans to make a small layered cake.

After letting my layers cool, I turned one layer out and the cake fell from the pan after a few good raps on the bottom. The other layer was being a bit stubborn so i used a butter knife to separate the cake from the edge of the pan.

After I did that, I noticed some small shiny bits of metal on the outside of the second layer. I have two questions:

Is this a normal consequence of using aluminum cake pans or did I
get a really low quality pan (it was the cheapest one at my local
kitchen store)?
If this is a normal consequence of using aluminum
cake pans, have I ruined this pan by scratching it or can I use it
again as long as I don't use a metal knife to release the cake?


texts:
Iv'e been researching what this white substance on my sauerkraut is, and I'm thinking (hoping) that it's the kahm yeast I've see talked about on forums such as this. But I'm not sure. It looks like a white powder/snow on the surface of the kraut, and also in the brine. I'm using a water filled bag to keep the kraut submerged. I used the method of salting and kneading the chopped cabbage to create the brine. My concern is that it's slime related...how will I tell?
This is my 3rd attempt at making my own sauerkraut...sigh. Appreciate your input.

So, 2 weeks later and I decided to see if I could skim the substance off the top and figure out what it was - except once I removed the water weight the white substance was gone, the brine is a murky light colour which I think is ok, but after a taste-test I realise there is way too much salt, the kraut is crunchy but not much fermented. I think I added extra salt to ensure I didn't experience my previous failed attempt and must have added too much.
Now I have to decide whether to chuck it and start again, or dilute the brine and let it ferment more.


texts: Can steaming cans of jams be safely used instead of boiling to sterilise?

texts: Can i sterilise my filled jars of marmalade, raspberry and cherry jam in a steamer unit, such as those used to steam vegetables or baby bottles?  I usually make batches of 15 jars so its difficult for me to double boil them all.


texts: Can I refrigerate homemade puff pastry made ahead of time?

texts:
Puff pastry is similar to croissant dough. When I made homemade croissants for the first time, a few weeks ago, they were OK but I could have done better. I have a recipe to use with puff pastry but I won't have a chance to redo the puff, if I make it from scratch and mess it up, or thaw store bought.

So if I make the dough ahead of time, can I refrigerate it for use the next morning? Ideally two days ahead but one day before morning use would be fine.

EDIT: Jacques Pepin, in his book "New Complete Techniques" says the following.

  Puff paste tends to darken and become quite elastic when stored in the
  refrigerator. However, well wrapped, it freezes beautifully.

  The dough can be frozen whole or rolled, cut into shapes, and frozen.
  To use, defrost the large pieces to roll. The frozen shaped pieces
  should be placed in the oven frozen for best results.


texts: How should I prepare Bok Choy before I cook it?

texts:
I just bought a pack of bok choy that I want to steam inside a bag along with some halibut.  How should I cut it up before putting it in the bag?  Would the preparation be different if I was cooking it for stir-fry (or something else)?

Should I separate the white stem from the leaf and eat both?  Won't the leaf cook much faster than the rib?  How much of the stem should be eaten?

Also, this isn't the "baby" bok choy, the shape is more like a head of romaine.


texts: Can a 300W kitchen aid do meat grinding?

texts:
I have a kitchen aid artisan with 300W and have read conflicting opinions on what it can and can't do. Many seem to have a hard time using meat grinder and food processor attachments, because of the low power.
Is this the case, or does it simply take longer or require more prep (precutting the meat into smaller pieces for example)? What kind of meat would it have problems with? Why would it have issues with a food processor, which only cuts relatively soft vegatables?


texts: Do centrifugal juicers destroy vitamins through friction?


texts: Is Bar Keeper's friend safe to use on cookware?

texts:
My wife and I recently received a set of All-Clad cookware. We loving cooking with it so far, but we're somewhat troubled by the recommendations we keep seeing and hearing to use Bar Keeper's Friend to clean them. So far, we've just been using the nylon scrubbing sponges, which work for the most part, but is already some spotting and bits of cooked on stuff that will likely need something stronger to get them off.

My gut tells me that regardless of what is in the cleaner, given that the cookware is made of steel, it will be rinsed off and won't be an issue. My wife is more skeptical. Are there any health concerns with using this stuff on our cookware?


texts: Why do some green gram seeds float on water while some don't?

texts: I wanted to make sprouted green grams. I put a handful of them in a bowl and added water. Some of them floated on water while some remained suberged. Is this normal? Is there a difference in quality between those green grams which floated and those that did not?


texts:
I'm serving food to 11 people in a dinner that is supposed to be set at the house of the Deputy Mayor of Casablanca in 1942. I can't seat that many people at table, so the food will have to be capable of being eaten from laps - I'm thinking of nibbles for a starter, followed by either a fork buffet or fork food such as a boeuf bourguignon.

How or where can I find out what food would have been served at one of these historical dinners?


texts: What is the correct conversion of dried whole vs. ground fennel?

texts: I have a recipe that calls for one tablespoon of ground fennel. I only have dried fennel seed. What amount of dried seed should I use?


texts: It's turning to fall, and have a lot of Tagetes Filifolia to preserve. How should I preserve it?


texts: How long would a homemade pancake mix keep?

texts:
I am planning on gifting someone a "pancake mix in a jar" by mixing together ingredients for a vegan pancake, putting them in a jar, and gifting them, so that they can make pancakes in the morning quickly. The dry ingredients are oat flour, all-purpose flour, almond flour, cocoa powder, baking powder, and chocolate chips.

My question is, will any of these ingredients cause the whole mix to spoil if kept for a few weeks/months?


texts: Can I mix a lot of different smoking woods together?

texts:
Due to planting some trees in an unfortunate location, I lost them due to root-rot.

I have about eight small dead trees with trunks about 3/4" thick, and am wanting to cut them up for smoking woodchips for grilling. Since each tree doesn't have much wood - maybe three to five pounds each - and since I'm just a very casual grill cook not an enthusiast, I was hoping I could just mix all the chips together in one bag.

The trees are: two cherries, an almond, something that might be pecan, another that is possibly a plum, and a nectarine.

If you had a bag of "assorted" wood chips like those above all mixed together, would it taste terrible to smoke with, for a casual cook who just grills chicken, porkchops, and hamburgers?

I also have a copious amount of mulberry, but I was leaving that seperate since it's of a significant quantity. I wouldn't mind mixing in some to the assorted bag if advised to, though.


texts: Nitrogen factor role in calorie calculation

texts:
I'm wondering what's the relation between nitrogen factor, protein factor and energy from total protein. i.e

Feta Cheese
Nitrogen Factor: 6.38
Protein Factor: 4.27
Total Protein: 21.3 g

and I know that:

Calories From Protein: 21.3 * 4.27 = 90.95 kcal

But I don't know how nitrogen factor affects calculation and where. I googled it but I didn't find what I was looking for(maybe use of bad keywords), I appreciate recommendation of any articles for my further reading.


texts: If I look up top round steak, it has about 65 g of protein in an 8 oz serving. If it takes roughly 3 lbs of top round to create 1 lb of jerky, I would expect the jerky to contain about 24 g of protein per oz, but it looks like the average is closer to 10 g per oz in commercial jerky. Is this because they aren't using top round steak or because some protein is lost in the process? If I make my own jerky, will I expect the same amount of protein in the finished product as what I started with?


texts: What pan can be subsituted for a Paella pan?

texts: I am making Paella for 20 people but unable to purchase a paella pan at this time. What pan can I substitute ?. I was thinking of using a chafing pan since it's not very deep like a paella pan.


texts: Why do salt flakes start building up in a bottle of mineral water after it was first opened?

texts: I noticed that mineral water with high mineralization doesn't have salt flakes floating on the bottom of the bottle on store shelves, but when I open one, after some time they start accumulating. Does it have something to do with decarbonation?


texts: How can I remove excess fat/oil from my slow cooker dish?

texts:
when we are cooking something, we don’t know how much oil we need, so sometimes we add too much oil, which affects the taste of the dish.

What can I do when this happened? How can I remove the excess oil?


texts:
Apparently many people really do not like the "newer" and "hotter" crock pots. With the temperature being hotter, many people are reporting their food being burnt.

Thing is because most of the recipes are for the old style crock pots.

Is there a good rule of thumb when it comes to cooking with the newer and hotter crock pots? I bought an oval 6.5 quart (6 l) crock pot but I'm half scared to use it because I don't want it to get burnt.


texts: How to adjust baking time if I adjust the quantities in the recipe?

texts:
This video gives the following bread recipe:

1 kg flour
600 ml water
15 g yeast
18 g salt

After doing all the preliminary stuff you'd expect, you shape the dough into a ball and bake it in a Dutch oven at 250 C / 480 F for 30 mins, then lower the heat to 230 C / 430 F for another 30 mins.

The bread it produces is delicious, but that's a huge loaf of bread! Which leads to this question: if I halve all the quantities, do I also halve the baking time?


texts: Why would hot-packed green beans go bad when still sealed?

texts: My hot-packed green beans went bad. They are still sealed, look nice and green. On the bottom there is a white slime. When I opened a jar they smelled terrible. What happened?


texts: Honeycomb in honey - how long does it last?

texts:
I've got some nice honeycomb (submersed in honey) in a big jar, but the "best before" date was over 4 months ago! I was saving it for a year or two. Just realised the date is gone.

Any possibility it's still OK? Any way I can be sure?

Background for people who don't know much about expiration dates:
Often expiration dates on food ("use by", "expires" or "best before") err on the conservative side, as the food producers can't guess very exactly when the food will turn bad.

So sometimes I'll eat a jar of something that lasts for 3-4 years on the shelf as much as a month or two after the date (expecially if it's a "best before" date, as that has a different meaning (by convention and possibly regulation, IIRC). But this is a bit long for me, so if anyone has some experience or good science for me...


texts:
I baked a pound cake in an enamel glazed fluted pan and it turned out dry. Was it the pan or what could it be?  I followed the recipe. Any help on this would be appreciated.

Does it have something to do with the heat ? But how and why ?


texts: Should I leave the peel in citrus sugar?

texts:
I made citrus sugar a couple of weeks ago and am planning on giving portions of it to friends. I figure they can use it baking, tea, margarita glass sugar, etc.

My question is should I remove the pieces of lemon/orange peel before I package it up for my friends or should I include the peel?


texts: Skillet rust (?) and next steps with regard to seasoning

texts:
Yesterday, I got a cast-iron skillet, and the first thing I did was try to season it. I washed it vigorously with soap and water, then rinsed it for several minutes.

After drying it with a paper towel, I put it on the stove and started up flame on the medium setting. Then I took a brush, which I used to cover the entire (hot) cookware surface with oil. By this time, my oven had been preheated to 350 degrees Fahrenheit, and I put the skillet in for 30 minutes.

After taking it out and letting it cool, I found that the patina looked terribly sticky, and I could still see and feel the coarse original cast-iron finish.
A bit of research revealed that this is because (i) because I used too much oil and (ii) because olive oil isn't good for seasoning. Oh well. I washed it out (soap and water), dried it, and placed it on medium heat for 10 minutes so that it wouldn't rust. I turned the heat off after 10 minutes, and went to bed to try it again with canola oil today.

To my shock, I found the following on my skillet (two pictures of the same skillet). Look at the edges of the dark spots to see what I mean:

Is this rust? Or is it some strange transition material between the seasoning patina and the cast-iron? How did this get there, and what can I do about this (in the present to fix and in the future to prevent)?

Additional questions (I'm a beginner, so I have a few):

Do I need to remove what looks like a partial olive oil seasoning layer from the skillet?
What oil should I use for the new seasoning? At what temperature should I heat it?
Should my skillet be room temperature when I apply the oil?
Should my skillet be in the oven when the oven is preheating?
Does heating the skillet after washing and applying a bit of oil to it before storage promote rancidity?


texts: Left turkey in brine too long.  The meat is very salty and I want to remove the salt.  I do not know what to do to reduce the taste of salt.  What is the process to reduce the overly salted taste?


texts: I accidentally froze a carton of Half and Half. Is it ruined?

texts:
My fridge got set a wee bit colder than it should've and most of my liquid stuff has frozen. Fortunately all I had in there at the moment was some bottled water, some fruit juice, and a carton of half and half.

I'm not worried about the drinks, but I know freezing can do odd things to milk and cream. Is my half and half ruined? I mainly just use it in my morning coffee, if that matters.


texts: Does cooking in a pressure cooker destroy nutrients?

texts: I've read that because of the higher temperature specially vegetables lose more nutrients in a pressure cooker as opposed to a normal cooking method. Is this true?


texts: What is the Best Way to Keep Digestive Biscuits Fresh

texts:
I bought a bunch of biscuit packets (ginger nut, digestives, bourbon biscuits) and couldn't resist opening a pack or two to try them. Now I'm afraid they'll go stale if I just leave them half opened. I have Tupperware but not super airtight or high quality. Nor do I have any dedicated biscuit tins. Should I keep them in the packet or transfer them somewhere? Can I use a glass pickle jar?

What is the best way to keep biscuits fresh? Any tips on making a DIY tin?


texts: I'd like to know how to call this cooking utensil, great for stirring soup and sauces. Origin eastern european, this particular one is Polish. Am trying to buy more but do not know what name to look for.


texts:
This accepted answer about knife cleaning seems to presume that soap sanitizes:

  ...in household use soap is required to sanitize your knife blade.

However, a cursory search seems to undermine the presumption that soap kills germs:

This ask alice post states the following:

  Regular household soap or cleanser does not kill germs — rather, it suspends (or lifts) them off the skin surface, allowing the microscopic critters to be rinsed down the drain.

The wikipedia definition for soap does not seem to suggest that soap, in general, has any germicidal properties.
This white paper on disinfecting in child care does not even consider soap for killing germs other than to clean a surface prior to.
From personal experience, I have encountered numerous liquid soap storage containers that were clearly culturing a colony of one life form or another.

So, does soap really kill germs?


texts: Today I marinate fish for frying but some pieces of fish is left which is marinated. Can I freeze that marinated fish? I am confused because my mom said that  it can not be freezed?


texts: My young daughter put a small pan with a metal handle in the microwave. It began to spin around on the turntable and whacked the inside of the door. There was a spark and the inside of the door is marked. The first layer of the door has damage to it, almost like a hole, however the hole is not the whole way through the door. Is this safe to use or should I seek help?


texts: How long does grease take to go bad/rancid when sitting out?

texts: If I make a skillet full of bacon, how long can I leave the grease sitting out before it is unsafe/rancid?  Is the answer different for ground beef grease?


texts: Are potatoes ever used in Mexican or Tex-Mex dishes?

texts:
In various Mexican and Tex-Mex restaurants in the US, all of the dishes seem to be made from a limited selection of ingredients. Although potatoes originated America, I never see potatoes in any of the dishes.

Are there any Mexican or Tex-Mex dishes that call for potatoes?
Is there a reason why potatoes are seldom used with these dishes?


texts: Self-cooked chickpeas not as good as canned?

texts:
I tried cooking my own chickpeas after being a fan of canned ones from Trader Joe's for a while.

I soaked them for 24 hours and then washed and cooked them in lots of water for 2 hours. They came out kind of cardboardy (lacking in flavor and harder to chew).

I guess canned chickpeas get softer from being canned. Still, is there anything I can do to improve mine?

I salted them after cooking. Is that a mistake? (I figured it's less sodium for the same saltiness in taste, because all the salt will be on the surface)


texts: Cooking temperatures with non-stick cookwear

texts:
I'm looking at replacing most of my cookware, since it's beginning to show signs of wear. A lot of what I've been looking at is various brands of non-stick options. However, I've noticed a trend. The descriptions say to avoid cooking above medium heat. Most of the time, I do cook at medium to medium high heat, but I do cook higher when I'm doing things like boiling water.

Is medium heat sufficient to boil a water in 3-5 qt pans? I also tend to stir fry at medium-high to high heat. I've done this for both gas and electric (currently have electric) stoves.

Should I have non-stick options (like a non-stick wok for stir fry and a non-stick pot for boiling water) or am I just doing it wrong and I should be cooking more at medium or maybe medium-high heat and almost never using high heat?


texts: My dough is not proving because the room temperature is too cold in my house. Is there another method to make my dough rise without over-proving it?


texts: What should I look for in an electric steamer for use to make tamales

texts:
I don't know a whole lot about what makes an electric steamer a good steamer. I'm looking for recommendations for one where I'm hoping to make tamales with. The plan is to make large batches so capacity is definitely a concern. Would the multi-level steamers work?

Any specific recommendations would be great. Any suggestions on what features to look for would also be appreciated.


texts: I just bought a dutch oven and was wondering if I can use that instead of a larger pot for pasta. Can you also bake casseroles in it?


texts:
I've been grilling hamburgers and steaks but my neighbors complain about the smoke. Are there ways to reduce the smoke but still let me cook basically the same way?

I'm currently using a Weber Kettle. I'd be willing to consider buying something new if it could keep the smoke down somehow. Currently using briquettes. Have been told lump might less smoke but wondering if it's enough.

Do any smokeless grills exist? Something with a short chimney+fan+filter? Or are there other solutions? Switching to electric or propane seems meh as no flavor.


texts: How much does potato starch affect a cheese sauce recipe?

texts:
I'm following this recipe for making cheese sauce:

(text) https://www.allrecipes.com/recipe/229731/homemade-nacho-cheese-sauce/
(video) https://www.youtube.com/watch?v=JMw4Q1RMD6I

While purchasing the ingredients I noticed something about pre-shredded cheese versus a block (Kraft brands); they are exactly the same via the Ingredients list on the package except the pre-shredded cheese has added an unspecified amount of potato starch.

Will this affect the amount of flour (or other ingredients) required or even make the product not come out as intended?


texts: Is it possible/advisable to slice deboned Jamon Iberico on a mandoline?

texts:
I am intending to purchase some Jamon Iberico, but I am not confident in my ability to use the knife correctly on the jamonera to produce sufficiently thin slices.

I do have a mandoline slicer, which I presume would work for cutting thin slices of jamon. Is it advisable then, to purchase deboned jamon, cut it into chunks (possibly stored in a vacuum pack in a fridge), and slice them on the mandoline before eating? If not, why not?


texts: How to make creamier and softer vegan coconut ice-cream?

texts: I was making vegan coconut ice-cream with coconut milk base. Instead of using a can of coconut milk, shredded coconut with hot water was squeezed through a towel for coconut milk replacement. Then almond milk added and whisked together before putting in the back of the refrigerator (no ice cream maker). Ice cream is really hard and icy after one night. Is it possible to make creamy and soft coconut ice cream with coconut milk from shredded coconut or coconut flesh?


texts: Could coconut cream be used to create a non-dairy ganache for whipping?

texts:
A few days ago I made a batch of profiteroles and éclairs, with a minor twist:  For half the profiteroles, instead of chantilly cream I used a whipped ganache made from about 2 parts dark or bittersweet chocolate to 1 part each butter and whipping cream, then whipped it to a medium-brown consistency for piping into the cream puffs.  Needless to say, these ones turned out to be everybody's favourite and disappeared within seconds.

Then I got asked if I could make a non-dairy version, for various dietary reasons which I won't get into here.  At first I laughed, but after some further thought, it seems like it might be possible.  The choux paste uses only shortening for fat, so it would just be a matter of imitating the chocolate ganache.

I've seen various "substitutions" using soy or rice milk.  In my humble opinion, they taste wretchedly awful.  I also found a tip saying to use coconut cream, which sounds much more promising, but I haven't worked with coconut cream very much and have some concerns:

Does coconut cream actually whip, or would I have better luck whipping coconut milk?
Given that cartons of whipping cream are already loaded up with carrageenan, and the recipe linked above suggests the incorporation of starch - will I need to add emulsifiers/stabilizers?  Any ideas as to which ones would work best for this and in what quantity?* I don't need it to be stable for days, but it should keep for at least a few hours at room or refrigerator temperature.
Are there relative perceived differences in sweetness between coconut cream and whipping cream?  Will I need to incorporate sugar to make up for the mild natural sweetness of whipping cream, or, alternatively, is the coconut milk/cream going to be too sweet?
If I do need to incorporate sugar, would it make any sense to use icing sugar to act as a (partial) stabilizer, or should I stick to superfine and handle the stabilization aspect with dedicated additives?
Can I rely on the coconut cream (or milk) whipping with the chocolate, or would I get better (airier/stabler) results whipping it separately (perhaps using an iSi?) and then folding it into melted chocolate (presumably adulterated with some water or butter substitute to prevent seizing)?  Or could I get even better results by doing both - whipping it separately, then blending and whipping the entire mixture again to full volume?
Finally, I am pretty sure that I can substitute cocoa butter for the regular (dairy) butter, but is there any reason why this part of the substitution would cause problems?

* My instinct says lecithin and xanthan gum, but that's only because I know it works for a dairy chocolate/cream whip, I have no idea about coconut.


texts: What is the difference between semifreddo and ice cream? Is it just the cooking method and the time for which they are frozen?


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

texts:
If cooking meat kills bacteria, and bacteria are responsible for problems with eating meat which has been left out, then why is it dangerous to eat meat which has been left out at room temperature and then thoroughly cooked?

A related question mentions that "Even if the bacteria is dead, toxins can remain if the food was out too long, causing problems".  However, there's no further detail given.  Are these toxins as dangerous as the bacteria themselves?  How long does meat have to be left out to accumulate a dangerous level of toxins and thus be dangerous even if thoroughly cooked?  Are these toxins the reason for the usual guideline of keeping meat unrefrigerated for a maximum of 2 hours?

update

The revelation, courtesy of Aaronut, that e. coli is actually dangerous because of its toxins — which cannot be denatured at temperatures which will leave meat in an edible state — has pretty much answered this question.  And also given me further incentive to stop eating meat altogether :)

Our discussion (see the comments on hobodave's answer) has progressed into the realm of microbiology.  Some highlights from my ongoing research:

Detail on heat-shock proteins.  These seem to be the reason for the importance of keeping meat at a high temperature for a period of time.

Some background on heat resistance in bacteria.  This also provides fascinating insight into how bacteria evolved immunity to antibiotics.  Fungi.


texts: Oops left baby back ribs on warm instead of low for 7 hrs

texts: Would the meat still be ok to eat if I cooked it on low for another 8 hrs after being on warm for 7 hrs?


texts: How to bake burger buns so that they expand horizontally instead of expanding vertically?

texts:
We are trying to bake burger buns and we usually play the rounded individual dough on the baking tray and use another baking tray to press it down to flatten it.

Now our hands are so sore after months of doing it. The only reason why we did that in the first place is because our the dough (imagine just a circular ball dough) will expand upwards more than going sideways, making it not wide enough to be a burger bun.

How else can we fix this? Temperature? The way we roll our buns?


texts:
I’ve got some (partially glazed) clay dishes, the kind that are used often for Spanish tapas or as containers for some soft French goat cheese:

The problem: the clay draws in a lot of moisture when cleaning and they are continually damp. As a consequence, they mould very easily (both on the glazed and the unglazed surfaces). I’m already storing them on an open shelf and stack them shifted to let air enter but that doesn’t prevent the mould.

Surely there must be a way to store them safely – after all, they are used quite commonly in some kitchens.


texts:
There is a cookbook with at least two editions about French cooking based upon dividing the country into fat regions: butter, olive oil, and lard (?). I cannot find it on-line though I did previously. Do you know this book?
Many thanks!
+PAX!


texts: What are Omaha Steaks "Potatoes Au Gratin" actually?

texts:
Over the holidays my uncle sent my parents steaks from a website called Omaha Steaks.  Included with the steaks were, among other things, some potato appetizers, that the packaging called "Potatoes Au Gratin".  Now I've had Potatoes Au Gratin before and these things are quite dissimilar.  A cursory web search also reveals that these are not Potatoes Au Gratin.

I'd like to make these myself but without knowing what they are it is pretty hard to look up a recipe.  What are they called?

Here is a picture from their website:

and here is the order page.  The description reads:

  These make a unique appetizer or an elegant side dish! Creamy shredded potatoes in a light breading prebrowned to a delicate golden brown. Available in individual servings. Just bake, serve and enjoy!


texts: Precise temperature reading on induction cooker

texts:
I have an electronic thermometer that I've used on an induction cooker and it is getting crazy. The thermometer starts buzzing and the temperature displayed is highly volatile. It's just unusable.

What would be a good solution for precise reading on an induction stovetop. An analog thermometer is a nice workaround, but it is not a real solution as the precision is generally too low. I'd like a precision of 1 to 3°C (0.5 to 1.5°F). Maybe there are digital thermometers that can handle the magnetic field ? So please, be specific about the maker if yours is working on induction.


texts: What is the most comfort temperature for tea?

texts:
It is hard to catch a right spot between underheated and overheated cup of tea when heating in a microwave. Is there any average value which applies to every human?

If it differs from person to person, how do tea masters make ideal tea for others?


texts: How to saute without oil on stainless steel pots/pans?

texts:
In an effort to reduce oils from my diet, I've been trying to saute without oil, but I'm not sure how to do it. In doing so, my pans now have a brown residue that is impossible to wash off.

I have read that it is possible to saute in a dry pan and also in broth or water. I've looked up videos, but they all show non-stick pans.

I've also had a look at a few relevant links, such as this, but they don't explain how to do it. Could some please explain how to saute on a stainless steel pan using water or broth, and also on a dry pan?


texts:
I recently made macaroons for the first time and followed the instructions to the T and they were perfect! The recipe called for exactly 90 grams of egg whites..

I then made them again but the egg whites i used added up to slightly over 90 grams (about 3 grams over) - i tried to remove the extra 3 grams with a spoon but nothing has ever been so difficult! They are just a mass of goo which is so hard to separate.. whenever i got any on the spoon it just slipped off again! so in the end i just gave up and obviously the macaroons were ruined!!

So my question is - is there a method of getting precise measurements of egg whites? something i could add to make them less gloopy so i can remove the excess with a spoon? How do people normally do this?


texts:
I am trying to make my own Nutella from raw ingredients. I have tried many recipes and eventually bought a wet grinder to make smooth hazelnut paste. Then I bought criollo couverture chocolate and I was able to make the most amazing hazelnut-cocoa-spread. But it has a flaw, it is too soft and it becomes almost liquid when spread on a fresh toasted bread slice.
So I tried to replace some of the oil I used with cacao butter and it was better. Then I used coco oil for the rest and it was perfect. But again this recipe have a big issue. coco oil and cacao butter are both worth than palm oil in terms of saturated oil.
Now I am trying to buy some "palm oil" but this looks like mission impossible. I either find cosmetic products, or articles about deforestation. When a find an interesting shop, it sells liquid reddish palm oil, not the white buttery paste I saw on how is it made.
Where can I find palm oil and how should I call it?


texts: Silty bottom (precipitate) in ginger ale

texts:
For the first time, I'm fermenting ginger ale using my 7-day enriched ginger culture and a large batch of sweetened ginger tea using 50/50 brown sugar and muscovado sugar. Before combining the tea and culture, I first filtered the warm tea throug a very fine strainer (i.e., it can also be used to strain whey from curdled cheese).

After a day a layer of brown silt, about 2cm, has formed at the bottom. Any idea what causes this?


texts:
Possible Duplicate:
  How to store brown sugar without it becoming hard?

If I don't use brown sugar quickly it gets hard.  I mean brick-hard.  I've tried re-sealing bags, and putting it in crocks, it didn't make any difference.

Any suggestions on how to keep this from happening?

Any way to un-brick my current bag?


texts: How do you finely grind coriander seeds?

texts:
Whenever I grind coriander seeds the outside seems to separate like a husk and doesn't grind well.

I use a pestel and mortar.

Is there a trick to getting finely ground coriander?


texts:
Are there "models" proposing relationships between spices as there are between colors?
(I understand that color is based on the physics of light and that there is no (afaik) "physics of flavor". I am using it as a metaphor)

I'd like to get more creative and adventurous with mixing spices but I've blindly overspiced a few dishes and have grown cautious... I don't really understand what I am doing sometimes when I add spices: what I am trying to achieve.

Oregano and Marjoram  – next to each other on the "spice wheel". Marjoram is more polite.
Tarragon – has overnight dates with Cardamon but swears they are not
an "item"
Bay Leaves – no one knows what these taste like but they are really important!

I'm joking but I hope you get the gist. Is there a "model" or language with spices? ("Bay Leaves add DEPTH, damn it!!!") which informs how they can be used?


texts: How does curry shop keep their curry hot without reducing them?

texts:
So when you buy curry , wether in Japanese or Indian style they will give you piping hot curry.

how do they maintain that temperature without incidentally reducing the water hereby making them more salty?

or do they have a vat of room temperature curry and only reheating the portion that'll be eaten?


texts: Pressure cooking Sun chokes (jerusalem artichokes)

texts: Anyone experimented with pressure cooking jerusalem artichokes to reduce the flatulence factore (inulin)?


texts: How to select a drain rack for pots and pans?

texts:
I use a dish rack for air drying pots and pans. Unfortunately all of the dish racks I have ever purchased do not stand up to the abuse of pots and pans. Eventually the dish rack begins to break down or doesn't effectively drain water drips because the weight of the pots and pans is not equivalent to that of dishes.

How do I go about selecting a drain rack which will hold up to pots and pans?


texts: What's the difference between pickling and fermentation in cabbage?

texts:
I was discussing various "cabbage things" on Cooking chat, including coleslaw, sauerkraut, and kimchi.

One thing I noticed that confused me was that coleslaw Wiki page mentioned "pickling" the cabbage; while most other products mention fermentation.

But they all seem to follow similar process (salt and/or vinegar on cabbage).

So what's the difference between pickling and lactic-acid fermentation in cabbage?


texts: How can I judge if vacuum-packed mussels are fresh, when they're invisible behind the seal?

texts: I work in a small town in northern Canada that has only 1 supermarket, which sells only 1 form of mussels: see beneath. There are no other options for mussels. It feels impossible to judge freshness by the little aperture at the top. I already know that I should choose the farthest 'Best Before' date as possible.


texts:
I made some muffins that apparently didn't have enough liquid to stick together (perhaps substituting Greek yogurt for sour cream was not such a good idea, as that, butter, and an egg contributed the only liquid).  So the muffins crumbled completely on leaving the greased tin.  Are there any culinary uses for them, or am I stuck trying to eat the big chunks and throw the rest out?  They are so crumbly that packing them to the office for breakfast like I usually do won't work.

The specific ones I made are cinnamon coffee cake flavored, but I'd be curious about the general case.


texts: Baked item that would catch on fire/smoke?

texts:
This is an odd question. Are there any suggestions as to what baked items would catch on fire or smoke (possibly from being forgotten for a few extra minutes) and make a big mess?

I am researching baking information for a fiction story and have a baking disaster that needs to occur. I know alcohol and sugar will flame, but I'm uncertain if that would happen in a normally running oven.

Many thanks!


texts: which mixer should I use to grind idli batter in USA?

texts: I have been struggling with making soft idlis. I live in the US. I have tried many recipes but none of them gave soft idlis. I suspect it might be because of the grainy batter. I am using Ninja blender to grind daal and rice (separately). Any recommendations for good mixie so that my batter is smooth? Also, do I need to special rice (sona masuri) for idli/poha? I use basmati rice.


texts: Substitute Quinoa Flour to All-Purpose Flour

texts: If the recipe calls for 1 cup All Purpose Flour, how many cups of Quinoa flour should I use to completely replace All-Purpose flour?


texts: Will my lasagne be ruined because I forgot to put the white sauce on the lasagne sheets

texts: I was making lasagne and put in the meat and the lasagne sheets but then I realized (after I had finish the layers and the cheese top), I forgot to put the white sauce on top of each layer of lasagne sheets, will this ruin the lasagne?


texts: The recipe on rice packs I buy says rice should be boiled uncovered. Why is that? I tend to cover it while cooking as it lets me use much less power. Do I miss something taste-wise?


texts: When a recipe calls for a can of condensed soup, is the water implied?

texts:
There are many recipes that will use a can of cream of mushroom soup, for example, not as soup, but as flavoring or sauce.

When this is the case, and the recipe does not mention the "add water" step, is it implied?  Is it just expected to add water to condensed soup, or in the context of an ingredient, is the condensed soup used for more flavor and shouldn't be diluted?


texts: Why throw away so much sourdough starter? Tartine Book no. 3

texts:
this is the first time I've use this site to ask a question:

I've been meaning to bake some sourdough bread for a long while. I've been just hung up on the recipe for the starter.
A book I'm currently using for inspiration says to do roughly a 1:1 ratio of water to flour of 300 g warm water and 315 g flour. Eventually, just before feeding the starter, it calls to "Transfer 75 grams of the starter to a clean bowl and discard the remainder of the starter." Later it then asks you to continue this process, discarding the sourdough and leaving 75 grams.

When I first read this I had to blink. Discard 540 grams of sourdough starter?!? What a waste!

Why is this book telling me to do the in the recipe? This seems incredibly wasteful. I don't understand why I couldn't just keep feeding it with a 1:1 ratio.

The book is TARTINE, Book No. 3 By Chad Robertson.