texts: Freeze before sous vide or sous vide, defrost then sous vide

texts:
I over bought St Louis style ribs and wonder if I should freeze them in their original packing now and Sous Vide them at a later date, or Sous vide them, freeze tem and finish them at a later date.

Thank you.


texts: What's the difference between pink tea and other types of tea?

texts:
I once went to an event where they offered pink tea. At that time I was around 8 years old and used to hate tea.

However, I loved that pink tea but unfortunately didn't have a chance to drink it after that event. Can someone tell me any differences between pink tea and other types of tea - e.g., nutrition, taste-wise (as I have met people who love tea but hate pink tea), etc.?

Also, what is the method of preparation for pink tea? I want to make for my work mates at office :)


texts:
Last year, Gu released this cake bar, described as

'Dessert with Layers of Milk Chocolate Mousse, Salted Caramel Crémeux, Chocolate and Almond Sponge on a Crisp Praline Base

Irresistible layers of velvety Belgian milk chocolate mousse, tonka bean infused salted caramel crémeux, decadent chocolate and almond sponge on a crisp praline base';

http://www.sainsburys.co.uk/webapp/wcs/stores/servlet/gb/groceries/all-desserts/gu-festive-chocolate-bar-600g?langId=44&storeId=10151&krypto=DxLxtJ%2B5LYoBOqqxg%2FWPKn9DP9qJQdQ0%2BQZAoTgk22lid3miVrBgmgj18A0zAWNeuZwOxESCgt50nzDj9lnJY924GqN2GdPB5Dir9lBiGdcbQTl9nblc9795Xh2BfR9ZU0EFaR1tSKGCHBBF35q%2BfSshwhudCMebv%2F%2B9hDvzB6E%3D&ddkey=http%3Agb%2Fgroceries%2Fall-desserts%2Fgu-festive-chocolate-bar-600g

Which was amasing. However they no longer do it. Does anyone have any experience creating something along these lines? As we were planning to try to recreate this ourselves. Any tips, similar recipies (or indeed a location to buy the original :) ) would be much appreciated!

We are mainly concerned about the 'Cremeux' as we have made similar things to the other components before but can't get a recipe or anything on the Cremeux.

Thanks


texts: What does T stand for in OTG oven? If it is for Toasting then can an OTG oven be used in place of a toaster to toast a bread or it serves some different functionality in OTG oven?


texts: Creating a recipe for a glazed fruit pie - what starch to use?

texts:
I am assembling a recipe for a glazed fruit pie, refrigerated and not cooked. The glaze will be made from a starch which will be boiled with water and sugar, poured over berries in a jelly roll pan and refrigerated to soft set. They'll then be placed into a cookie crumb crust and put back in the fridge to finish setting. It's all fairly simple.

However most of the recipes I have found call for cornstarch. The store-bought glaze mixes I've found include tapioca starch (along with citric acid, salt, and some natural flavors/coloring). I have both tapioca starch and cornstarch on hand, as well as potato starch. Is there a benefit of any one over the others? For instance, I have read that cornstarch can impart a significant cornstarch flavor. Also, cornstarch will often result in a cloudier appearance when set. The goal here is a completely transparent appearance so one could barely tell that there was anything beyond fruit present. Any advice would be appreciated, thanks!


texts: What would convert this chili recipe into a Russian chili?

texts:
Not sure exactly how to ask this. I was looking for a Russian Chili Recipe, and being from Siberia myself I never really encountered it before. Therefore I took a traditional recipe and modified it a little to make it more like a Russian dish. Here is my recipe that I cooked for my company's chili cook-off. I want to hear some suggestions and opinions on this recipe.

My question is:

Has anyone ever heard of a Russian Chili Recipe, and if so could this recipe qualify as Russian?

Ingredients

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

Directions

In a large pot, heat the brown the ground beef, pork and chicken, making sure to continuously break up large pieces with a spoon or spatula. Once browned drain fat off of ground meat. Return the ground meat to the pot.
Add onions and green bell pepper to the ground meat and cook over medium heat with stirring until the onions are soft and translucent.
Add the garlic, cumin, sugar, thyme, cayenne powder, oregano, and black pepper. Heat over medium heat with stirring for 12 minutes.
Pour in the beef broth, milk. Add pinto beans, black beans, cream cheese, diced tomatoes, tomato sauce, tomato paste, cider vinegar, chipotle, chili and habanero peppers. Stir to mix well.
Reduce heat to low and simmer for at least 2 hours before serving or refrigerating.
Footnotes
Crack Pot Alternative: After step 4 you can pour chili in crock pot and cook it on medium for 6 hours.

Notes

It is best to have all ingredients ready to go before starting the process. Do not wait to dice onions or peppers. Get everything ready to go and then start the process. In addition, cutting chili peppers by hand can result in hands "catching on fire." It is best to use a grinder or something other than hands. If you do use your hands, please make sure to scrub your hands and wash with soap before you touch anything (like your mouth or your eyes). Even though this recipe calls for Chili and Habanero peppers in the end it becomes about medium spicy but with strong pepper flavor.

Please Note: Directions are taken from a traditional beef chili recipe and modified to accommodate custom ingredients.


texts: Is it problematic to use the water in which the Pinto beans are soaked, for cooking the Pinto beans?

texts:
I read somewhere on this site that Kidney beans contains toxins so it is necessary to soak them. I soak them too overnight, but then I use the same water for cooking them. The water in question turns red after the beans are soaked. I do not throw away that water since it contains the taste, proteins, vitamins etc. of the beans.
Haven't cooked beans yet with the fresh water, is the taste affected when cooked with fresh water. Am I doing wrong?


texts: Can I cook gnocchi with sauce in the microwave?

texts: Today for lunch at the office I have a package of gnocchi and a jar of tomato sauce. We have a microwave and a water cooler/heater. Is it possible for me to actually cook this up?


texts: Flank steak came out chewy this time. What's to blame?

texts:
I have stir fried flank steak about 5 times now, but this time it came out really chewy.  Is this because I may have cooked it longer than usually?  Or is it the meat or some other factor?

Here is the procedure I followed:

Cut it across the fibers (perpendicular) into 1/4" wide slices.
Marinated the pieces for about 10 minutes in a little soy, wine, and aromatics.
Cooked on really high heat for 1 minutes, stir fried for another 2 minutes.
Took it out. Put it back in and stir fried for another 1-2 minutes.


texts: If I'm rising dough for a really long time (at home), what techniques are there for keeping the surface moist?  What I'm finding is that the crumb comes out as I'd like (very aerated, mature), but that the top forms a skin, causing the side to burst despite scoring on the top with a razor.


texts: Can I freeze fresh figs and make the jelly later with the frozen figs. I only get a few at the time and need to freeze until I get enough to make jelly.


texts: What would be good preservatives for chili to give it a longer shelf life?

texts:
Everyone says we make a great chili and I was thinking about selling it at Chili festivals etc... and was wondering does anyone have any ideas of what preservatives would make the shelf life stretch out, keep the color bright and not build a fungus?

I would prefer to use natural preservatives and not change the taste of our recipe very much. Any help in this would be greatly appreciated.


texts: Chicken Pasta Left on Counter 2+ hours...safe?

texts:
I took a Cajun Chicken Pasta casserole out of the oven, and after eating, divided the leftovers up and put them in tupperware containers and left them on the counter to cool. Unfortunately, I got distracted and forgot to put the containers in the freezer. From the time they were taken out of the oven to the time I finally stuck them in the freezer was probably 2 1/2 or 3 hours. I keep my house between 70-75 degrees. Should I be concerned about eating them?

EDIT: As stated, I don't feel this is a duplicate question as I'm so close to the "danger zone" in regard to length of time left on the counter.


texts:
I recently opened a container of store-bought dried apricots and they smell vaguely of fermentation/alcohol.  I've never noticed this before.

They taste fine, but should I be concerned?  Do they need to be used soon?

Worst-case, would I end up sick, or just tipsy?


texts: How to simmer bone broth safely with an overnight pause?

texts:
I'm making broth using beef bones and vegetables. I started by roasting 3lbs of bones with a bit of meat on them in the oven. Then I added them to a large stockpot, covered with cold water, and added 2T of apple cider vinegar. After 30 minutes rest, I added my veggies (celery, onions, and carrots) and seasonings to the pot, and brought it to a rapid boil. I turned it down to a simmer, where it's been for just the past 30 or so minutes.

I started this process late at night, knowing that it takes 12-24 hours of simmer time for a good stock. But I didn't realize my family is not comfortable with me leaving the stove on all night, so I'll have to turn the stove off in about 2 hours.

How can I save my stock? Can I leave the covered pot on the stove (in the off position) for a couple hours? Should I put the whole pot in the fridge? Or should I take it off the heat now and do something else with it?


texts: How do I keep an egg from cracking while being boiled?

texts:
I know it's a stupid question and I really am quite the amateur when it comes to cooking, but this problem occurred rather very frequently to me.

The egg moves in the boiling water and often it hits the wall of the pot and cracks, making a mess. No matter how little water I use, I can't avoid it. Any way out?


texts: Schichttorte; a 20 layer German broiled cake

texts:
I am making the cake named above, which I found on a British baking site. It call s for 5 1/2 oz of reg flour-sifted, and 2 1/4 oz of sifted corn flour. ? Does anyone know if this recipe in this context is calling for actual corn "flour" or is it cornstarch?
  Hope someone has the correct answer for me.  Thanks so much!


texts: Are there culinary applications for carrot tops/greens?

texts: The family members who taught me to cook have always tossed carrot tops/greens into the compost pile or the trash (and my regular grocery store carries carrots without tops), so I've never really thought about cooking with them before. Today, however, I bought some carrots with fresh, green tops, and it seems a shame to waste them. Can I safely cook with them, and if so, how?


texts: The mystery of heating up canned beans- What the tin says

texts: Cans of beans say "Heat for 3-4 min. DO NOT BOIL". Does anyone know why canned beans should not be boiled? Surely they were boiled when they were first cooked, so where's the problem?


texts: How do I prevent dougnuts deflating when moving them into the pan?

texts:
I find that each time I cook dougnuts, as I slide them off the tray into the oil pan, they deflate a fair bit, and sometimes crinkle up. How do I effectively prevent this, and keep them gorgeous and fluffy?

I imagine the problem is twofold - not making them stick in the first place, and also maybe using a specific implement to slide them off. Any ideas are appreciated, and will be tested!

Edit for details: I use a non-stick tray - they come off it easily, but the deflation is the real problem.


texts: In what situation could we use black garlic?

texts: I read that there are something called black garlic out there. What is the common usage of black garlic? What is the difference of its from common garlic?


texts: How many cups of batter does a cake mix make?

texts:
I admit it, I'm lazy, I use cake mix 9/10 times I bake a cake.

There seems to be a standard size (because Duncan Hines, Betty Crocker, and our local brand all make the same size cake, same number of cupcakes, etc.).  How many cups of raw batter is this?

I'm trying to figure out what I need for a nonstandard-size pan I have.


texts: Am I asking too much of meringue to be able to keep a key lime pie in the refrigerator for 24 hours? The meringue ends up very wet at the end of that period. I keep it covered in the fridge.


texts: Is parchment paper different from baking paper? If so, how?


texts: Is there a reason to have a plastic bowl?

texts: The only mixing bowl I have for now is a plastic one. But recently it came to my mind that I should have bought a stainless one instead. Is there any pros of plastic bowls, or some task that's best done with plastic bowls?


texts: Vegetarian Alternative to Bacon-wrapped Sausages?

texts:
I'm making a batch of Brown Sugar Smokies for a potluck, and wanted to provide a vegetarian alternative.

I know that brown sugar'd carrots are good, so I figured they're a decent substitute for the sausages.  Is there a good alternative for the bacon?

I was thinking of using mushrooms, which probably have the right texture, but I don't eat them enough to know whether that would be a decent taste or just gross.


texts: I made halloumi from raw cow's milk.  I followed Ricki Carroll's recipe and it tastes right but is very hard.  I am wondering when cooking in the whey, it never did rise to the top, could this be why?  Why wouldn't it have risen and should I have waited longer than the 60 minutes stated in the recipe?


texts: How to know if a recipe is acidic enough for storage/bottling?

texts:
I've made some hot sauce that consists of:

Whole large white onion
Jalapenos (about 5, seeds and veins)
Poblanos (about 3, seeds and veins)
Sweet Peppers (about 6, seeds and veins, unknown name, small and bright colored)
Can of roasted tomatoes with garlic
1 Tbsp Kosher Salt
1 Cup of White Vinegar

I blended all of the hard ingredients together until it was a fine puree, then added the vinegar, and blended some more. Then I simmered on the stove in a covered pot for about 20 minutes, until reduced, then blended again before using a wire mesh strainer and plastic funnel to put into cleaned squeeze bottles (most solids removed).

Similar questions such as How to determine if canning is safe? seem to indicate it's all about the acid content.

As does: http://foodinjars.com/2010/08/canning-101-why-you-cant-can-your-familys-tomato-sauce/

My concern is if I don't have enough acid content, or if the tomatoes have caused there to be a risk.

I would ideally like to store my sauce in the fridge for a few weeks (or longer, if conducive to proper home bottling) so that I don't have to think up 101 dishes that use hot sauce all before it spoils.

I've read that a pH of 4.6 is "good"... should I get pool water testing strips and test it against that?

How do I determine if my recipe has enough acid content to safely store longer than a couple of days in the fridge?


texts: What kind of whetstone for sharpening a nylon edge?

texts:
I have an unusual question on the topic of whetstone. Although this isn't a knife's edge, I thought that maybe someone here might be familiar enough with the types of stones to offer an answer.

When working on electronics I use nylon tools to prevent damage to the surfaces I'm working on. The problem with this is that I will quickly damage a tool either my losing its edge or by chipping and cracking. The edges of these tools are also fairly dull and I would like to give some of them a very sharp edge suitable for cutting (rubber and silicone in this case).

What kind of whetstone would be able to give me a very sharp edge on my spudging tool and allow me to recover an edge in the event that I damage the surface?

Here is a photo of the surface of the spudger:


texts: What are the basic ratios for making a chutney

texts:
I'm looking to make a apple chutney from 6.5 kg of apples. I can't really find a recipe that I'm happy with, so I'm going to just wing it.

What are the basic ratios for a generic chutney? For example, the ratio of fruit to vinegar to sugar?


texts: What is the correct way to cool off a Roast/Pot/Carrots cooked in a Crockpot? Can I put it straight in the refrigerator after turning off or should I cool it off first.


texts:
This is partly a continuation of this question, since that one was already closed, but my question is about a specific problem encountered the last time I cooked scallops.

I got the pan up to a reasonable temperature and put the scallops in, and as they were cooking, TONS of water came out of the scallops and filled the pan.  I poured it out, continued cooking, and more water came out.  Several iterations later, I thought they were done, but they were still very raw inside, so we ended up tossing the batch (it definitely wasn't sushi grade).

Where did all the liquid come from, and is there any way to avoid that the next time?


texts: What are some established western cook books from 1920 - 1960?

texts:
I'm looking for a book that would, preferably, have been written by a renowned chef; or a book that was a standard or staple for, say, French cuisine.

I'm looking to add to my bookshelf of classic cultural texts, and I cook very often, and such a book would be very useful to me.

The book can be from any culture, but one that has a translation in English.


texts: Pan frying store baught chicken breast with added glaze/broth solution

texts:
When buying store bought chicken such as the one shown in the link below, a lot of times it comes with rib meat and glaze/solution to 'add flavor' etc. When defrosting the chicken breast and beginning to pan fry it with oil, the desired result is to get a golden brown / crispy chicken in the end.

Although the outcome always seem to be far from it with store bought varieties, as during the frying process, the juice/solutions comes out of the chicken breast to the point where the chicken breast which was suppose to be frying is now sitting in a puddle of a broth like solution.

As a result, I find myself spilling out the juices repeatedly throughout frying it, which is a huge turn off and a lot of times, it ends up being chewy as opposed to getting that pan fried effect.

I was just wondering if this is common for others cooking chicken breast as well and if there is any way to prepare store bought chicken breast, to prevent this from happening.

The chicken breast is something like this:

http://www.walmart.com/ip/Great-Value-All-Natural-Boneless-Skinless-Chicken-Breasts-5-lbs/36179444


texts: I put a pork roast in the crock pot and accidentally cooked on warm for 30 minutes before I switched it to high! Is it safe to eat?


texts: Knife cleaning: safe to do without soap?

texts: Knife Skills Illustrated: A User's Manual suggests that knives can be cleaned with hot running water alone. "With sufficiently hot water, soap should not be necessary." Is this safe? What if I am only cutting vegetables? What if I am also cutting raw meat?


texts: Ought food processor blades be sharpened or replaced?

texts:
My grandparents are deliberating if they need a food processor, and  if using knives is easier. They They can pay any amount ≤ $999 CAD. Consider only Consumer Reports's top 3 food processors.
I'm hoping  someone here with one can testify from personal experience.

How long do  the blades last, if they food-process raw hard unpiercable vegetables like 1 winter squash daily?
Can the blades be sharpened? r/cooking contends yes.
Even if they can, is it cheaper to sharpen or replace the blades?


texts:
What do I look for in a good high quality apron?

Where can I go to get one?


texts: How long can I marinade/brine a tenderloin?

texts:
I have read various recipes for brining (or marinading) meat and they say everything from 2 hours to 2 days. For a pork tenderloint 2.5" in diameter, how long can I let it soak in to maximize penetration? Does it help to let it sit for longer, or does it just stop soaking in at a certain point?

I have read that I can gash the meat to increase penetration, but I do not want to do that for appearance reasons.


texts: Excess oil in fan grease trap after stir frying in a wok

texts:
I use a steel wok on induction. When I weekly check the fan grease trap, there's enough oil to run a 1957 DeSoto through the Nevada desert and still have plenty left over for John Travolta's hair.

When I travelled Asia, the chefs always seemed to douse the food in oil (and stock), and my own impression is that without sufficient oil, it feels as if "nothing's happening" in the pan.

In particular, vegetables like broccoli, seem to absorb oil like there's no tomorrow. I use rapeseed oil and run my wok on 85% of maximum heat, which seems to be the perfect temperature.

My question: How much oil is required for a standard one person wok meal, and how do I make sure the oil goes into the food, not into the fan?

(I'd also appreciate a physical/chemical explanation of why this happens. I assume it's because of the high temperature, that the oil is transported along with the "smoky" streaks from the cooking.)

Update: An important part of the problem is how the Swedish quality fan is constructed: The oil caught in the grease trap will slowly drip down outside the outer edges of the fan screen onto the induction top. Is this a problem with all kitchen fans, or could I solve the problem by replacing it?


texts: How much black garlic to substitute for regular garlic in a slow-cooker?

texts:
My wife and I are currently making a slow-cooker brisket taco recipe and decided to substitute black garlic for the garlic it called for. The recipe called for two medium cloves and I used the same amount of black garlic.

However, after crushing the black garlic and adding it I was concerned that because of how soft and mellow it is that it may not have the same effect in the slow-cooker. Should I add more black garlic to make up for how long it will be in the slow-cooker (maybe add it toward the end?) or should it be fine with a one-to-one substitution?


texts: Why would I prefer carbon steel (rust prone) kitchen knife?

texts:
I've seen this question and obviously carbon steel (not stainless) knives look quite bad without extra care (picture from the linked to question)

Now my question is - why face the trouble? Why would I prefer a carbon steel kitchen knife over a stainless steel one?


texts: How to add missing garlic flavor to cooked soup

texts:
I forgot to add garlic at the beginning of a soup recipe. (I usually add it to hot olive oil and remove when slightly browned before adding any vegetables or meats.. it gives a great flavor which is now missing from my soup.)

I thought about adding raw garlic cloves to the soup while it sits in the fridge overnight, then removing it the next day. (Would this make up for that missing flavor or overpower everythng else?) I also considered cooking garlic separately in olive oil and adding it in, but I dont want the soup to be too oily. Lastly, I considered adding garlic powder but the flavor is not really comparable. Is there anything else I can try to get the desired result?


texts: What's the best way to stick sprinkles to cookies without icing?

texts:
I am making sugar cookies that I want to decorate with sprinkles, but I don't really want to mess about with making royal icing, which is what the recipe calls for.  In the past, I've used clear corn syrup as a flavourless sprinkle "glue" and it's what I'd use now, except that I haven't seen it in the grocery store here in the Netherlands.

Are there any other easy to make options for "sprinkle glue"?  I've seen references on the web to using some sort of glaze, but in my experience, this wouldn't set up hard enough to hold sprinkles to a cookie.  Maybe it needs special proportions for this application?


texts: Can I source fat and sugar in a recipe from chocolate?

texts:
I've been looking at chocolate flapjack recipes but they seem to contain relatively little chocolate, so I'm wondering if it's possible to replace more fundamental ingredients (butter, sugar) in a more basic recipe. A look at some milk chocolate suggests that it's 36%  fat (cocoa butter and milk) and 55% sugar by mass, which is similar to the ratio in the recipe (1:1 by mass) but a little low on fat.
Can I replace most of the butter and sugar in a flapjack recipe with milk chocolate? Will I need to add additional butter? Will the resulting mix still be able to integrate items like dried fruit?
I have consulted this answer about using chocolate to substitute sugar but want to know whether milk chocolate will be an adequate binder for flapjack, particularly if I add additional dried fruit.
I also note that milk chocolate is prone to burning at temperatures as low as <50 degrees C, flapjacks are usually cooked at much higher temperatures around 180 degrees C so perhaps this is a fatal flaw?


texts: Is all sausage considered a "Processed Meat"?

texts:
Over the years, I've read a lot of health information that says processed meats are some of the worst foods for you from a fat, sodium, and nitrate intake perspective.  Then I read that Sausage is a processed meat, which, makes sense.

Is all Sausage considered a "Processed Meat", and is therefore relatively high in fat, sodium, and nitrates?


texts: Do bread bins really keep homemade breads fresh?

texts:
I usually keep my homemade breads for a day or two in a ziplock bag. I recently felt like buying a good-looking bread box/tin to not use plastic bags that often (I keep the bags for as long as possible unless used for something like cinnamon rolls) and a bread box looks good on the breakfast table. I was reading some reviews that people complained about their bread going moldy in the box although it was a pretty fancy/expensive one. Since I wouldn't spend money on something useless which takes some space in my small kitchen, I'd like to make sure it is a good buy.
I also read this question on plastic bags keeping the bread fresh for a few days and ask myself whether I should keep using ziplock bags.
Also, there different types of them,


texts: How long do peanut butter sandwiches last at room temperature?

texts: We're going on a long flight with our family tonight. I prepared peanut butter sandwiches for the kids, and would like to pack it already to avoid the last minute rush (or forgetting them). We're not leaving for another 12 hours or so, and it will probably be eaten a few hours after that. (I'm not so concerned about mushy sandwiches because these are little kids, they won't mind.) Bread and peanut butter individually can be stored at room temperature for a significant amount of time... Can I leave my peanut butter sandwiches out for ~15-20 hours?


texts: Why am I failing to sharpen my WÜSTHOF Classic Ikon 8" Cook's Knife, on my Shapton Glass Stone 1000 Grit 5mm?

texts:
Please see this video clip with sound. What's my grandpa flubbing? What can he improve?
If you know how to upload that .mp4  here to spare readers from clicking a link, please don't hesitate to edit this post.


texts: Why is it that every time I steam vegetables while cooking rice my rice cooker ruins the rice? My rice to water ratio is the usual 1:2. My last two attempts included mushy basmati and jasmine rice. Luckily I was able to make rice pudding, but still what am I doing wrong? Thank you!


texts: My sourdough starter split in 2 on the 3rd day. What should I do?

texts:
I have fed it first after 24h and it grew nicely. And on the 2nd morning after I woke up I saw this:

Should I keep the upper half? or simply start a new batch?

I have used the following formula: 200ml water, 200 gr 550 flour, and kept it at about 25 degree celcius.


texts: Can extra virgin olive oil be used for stir frying, roasting, grilling?

texts: I'd like to use extra virgin olive oil for the above mentioned cooking methods as opposed to other oils/butter. Are there any downsides to it, or can it be used safely in all those cooking methods? Is there anything that it doesn't work well with?


texts:
I made a blackberry/blueberry jam about 3 1/2 weeks ago.  Due to work and school, I lost track of time.  The jam came out a little thin (and flavorless).  Is it too late to reprocess the jars?  It was a double batch so I have about 13 jars.  I haven't found anything that says how long you can (or have to) wait before reprocessing.  Most articles say wait two weeks to see if it sets up and then reprocess if needed but doesn't say the max "wait" time.  The recipe I used was simple:  X cups of fruit, X cups of sugar,  and 2 pkgs low sugar pectin (since it was a double batch).

Any help is appreciated!  :)

Brooke


texts: Do you need cheesecloth to wrap around a dry aged beef?

texts:
If so, how many layers do I need to wrap them and how does it work?

I read from another article, that cheesecloth allows air to pass through while also preventing excessive dehydration since home refrigerators are less humid. But in my case, I control the humidity level at 80%-85% inside the cooler. Do I still need to wrap my beef with cheesecloth even though the environment is controlled?


texts: Is it safe to vacuum seal shredded Parmesan?

texts:
I was trying to think of a way to more efficiently storing parmesan for quick access. I realized I could shred a batch and vacuum seal it in a jar to better preserve the flavor after shedding.

However, I am aware of the risk of botulism with high moisture content foods. However what I don't know is what the approximate moisture content is of parmesan cheese and whether or not that could pose a botulism risk.


texts:
When a recipe calls for milk, does using skim or low-fat milk over whole milk matter?

Even though the difference between whole and skim milk is about 2 percent fat, will it affect the result?

Is this more important in baked goods (like muffins and cakes) or in cooking?


texts:
Why do fresh mandarin oranges get very bitter when baked?

What compound in mandarin oranges turns bitter when heated?


texts: What to do with too-dry sun dried tomatoes?

texts:
I bought a huge bunch of sun-dried tomatoes with the intent of pickling them in olive oil. So I started with a small batch, but still after weeks in the oil, they are still hard. So I guess they are just way too dry.

Is there any way to use these bad boys, or should I just toss them?


texts:
So I am trying to defrost some frozen fish using running water, but I do not have a bag to place the fish in. If I just put the fish directly into running water without a bag and thaw it this way, will I die or get very sick?

Thanks.


texts: How to store organic cold press sunflower oil for long term usage?

texts:
I have opened the bottle and I will be using very little amount daily.
It is not going to be finished soon.

What are the storage instructions?  Should be stored in fridge?


texts: Calculating the effect of a marinade on nutrition

texts:
While watching a collection of olive oil based chicken marinade recipes I was wondering if there is an effective way of calculating the effect that a marinade might have on the nutritional value of meat being marinaded? While I am principally interested in 'calories' I would also like to, for instance, be able to calculate differences in fats and/or carbs. I am not so interested (at the moment) about vitamins or minerals.

The tools I have seen simply aggregate the total of ingredients, but in a marinade many of those ingredients are left behind (and therefore should not count as calories for the dish) but I have to believe (and other articles suggest as much) that there is 'an effect' but I am yet to find a manner for calculating that effect.

Several answers to How to calculate the calorie content of cooked food? dance around the question, and as @Bikerboy389 suggests, maybe I'm "sweating the small stuff" here...still I would like to know. Especially where oils are concerned I'm thinking the effect might be more than just 'a little'


texts:
I have a Bialetti Moka pot, which I used to make coffee on weekends. I have had it for a few months, but recently I am starting to notice the coffee is coming out sour and bitter. I am guessing I am doing something wrong. I was wondering what I could be missing..

I am filling it up with water (tap water though) till the valve level.
I am spooning the coffee to fill the bucket to level (I don't tamp it) .
I am using Lavazza coffee ground for using with a moka pot.

Any ideas??


texts: Is it safe to wrap food in aluminum foil before baking it?

texts: It's hard to clean the baking sheet from the stains left by baking food. I was wondering if it is safe to bake the food wrapped in aluminum foil, or whether some aluminum may be leached into the food?


texts: My chicken breasts release a lot of fluid when cooked. How do I prevent this?

texts:
I notice when cooking chicken breast in a pan, or in the oven, the chicken releases a lot of fluid, watering down the flavour.

This happens with fresh chicken as well as frozen (de-frosted) chicken.

How do I prevent this?


texts: Cranberry Beans, probably any beans; medium-term storage options?

texts:
I am planning on cleaning out the lady at the farmer's market of her cranberry beans this Friday. I am hoping to use in three different recipes over the course of the next 6 weeks or so. They are sold fresh, in the pod. Obviously if they were dry or frozen I wouldn't be having this question, but since they are an heirloom I am wondering if they are temperamental, and what best practices are for preserving fresh beans medium-term.

How should I preserve them for use 4-6 weeks from now?


texts: How come heating milk in the microwave is safe?

texts:
I was reading this question and began to ask myself...

Since milk contains calcium, and calcium is a metal (just like potassium), how come putting a cup of milk in the microwave is safe and there are no visible arcs or sparks?


texts: I need to substitute fresh yams for canned, but I want the sweetness

texts: I have always used Bruce's canned Yams for My Sweet Potato Casserole.  Unfortunately, this year with the pandemic, I cannot find any available. I still want to make the casserole and want it to taste the same. I know to boil the yams, but what else do I need to do in order to get that sweet taste?


texts: I am having a party for 25 people and want to cook the pork loin roast a day before the party.  I bought gravy to go along with the pork loin.  When reheating the roast with the gravy should it be in the oven or on the stove and then put into the aluminum foil pans?  If I reheat in the oven at what temperature and for how long?  I don't want it to dry out.


texts: How can I make a "lighter" cheese sauce?

texts:
I am looking to make some cheese-sauce filled choux pastry balls as an appetizer.

I was considering making a classical mornay sauce for the filling. But when it goes cold, I find it tends to be quite heavy, and I want to avoid it becoming nausiating.

Here is my Mornay sauce recipe:

125g roux (half butter, half flour)
1 litre milk
300g cheddar cheese
salt, pepper and nutmeg, to taste

Here is what I've thought of to make it lighter:

1) Egg whites, beaten to peaks, to make a kinda soufflé-esque filling. But I would have liked to avoid re-cooking to pastry balls after filling, and don't really like the idea of raw egg whites.

2) Whipped cream, folding it into the cold mornay sauce.

3) Cream cheese, folding it into the cold mornal sauce.

Has anyone tried anything like this to make a lighter mornay sauce? Any other suggestions?


texts: Is there an easy way to tell if a pan/pot is oven-safe?

texts: I have a couple of old pots and pans laying around in the house and unfortunately I don't have the original box. Is there an easy way to tell if they are safe to use in the oven? Like for stainless steel or non-stick pans are they generally safe to use in the oven? Maybe only for certain temperatures?


texts: My family loves Asian food. Unfortunately two of us have an Anaphylaxis allergy to ginger and one to soy. I've found some great info here on soy substitutes but nothing for ginger. Does anyone have any tips or answers for ginger replacement in my recipes?


texts: Make aquafabe from scratch - can the soaking water be used for cooking

texts:
I would like to make aquafaba from white beans. I am going to soak the dried beans for a couple of hours and then boil them, the remaining water should be aquafaba.
I wonder if I need to change the liquid in which the beans have been soaked or if this will make the aquafaba have less of the desired properties.
I think I read once that you need to change the water if making aquafaba from chickpeas.
I would guess from this response
What is the food chemistry of aquafaba?
that changing the water does not really matter, but I would like to ask nevertheless.


texts: How can I best dry homemade extruded pasta?

texts:
I've been experimenting with extruded pasta. I want to try to dry it so I don't necessarily have to make it the same day as cooking it.

Once extruded, how long should I leave it out to dry? Afterwards, can I simply store the noodles in a container, or do they need to be stored in the refrigerator? I'm just using flour and water for these noodles, no eggs.


texts: How to keep baked seitan from being too tough?

texts:
I've been trying to make seitan at home more often and have a great slow cooker version that has won me over, but no matter how hard I try, every time I bake it it comes out awful.

For instance, I followed this recipe and this recipe and both times it came out dry, tough, chewy- pretty much inedible. The stuffing, from the first, was good, stayed moist and was eaten up quickly, but the seitan got thrown out.

I followed the recipes exactly and cannot figure out what I did wrong (other than my broth/water not being warm enough, perhaps?), or why every time I've tried this doesn't work. Suggestions?


texts: Sea Urchin Roe (uni) -- is a mixed yellow and brownish color okay?

texts:
It is often very hard to even get uni in many places (which is blamed on sometimes weather and/or sea otters) and even when I can order it, it is not of uniform golden color but sort of mixed. I suspect this might be (my research yields) "vani" which is a mixture of chunks that have broken off and are collected together and sold.
I am not only somewhat picky about looks but even more concerned about safety and of course taste. Years ago, I don't recall getting anything other than just pure chunks of golden, no brown, uni.
Is the brown just normal color range or is it somewhat spoiled or is it even, shudder, part of the sea urchin that is not actually uni?
I did find this by searching for sea urchin roe, not "uni" and it sounds like brown is not a good thing: https://www.researchgate.net/publication/223038425_Factors_causing_Brown-colored_gonads_of_the_sea_urchin_Strongylocentrotus_nudus_in_northen_Honoshu_Japan


texts: What's the purpose of nutmeg in mashed potatoes and white sauce?

texts:
I've seen lots of recipes that call for a pinch of nutmeg in mashed potatoes and in white sauce.  It's not very much and just provides a slight elusive flavour.  I do enjoy it, but often don't bother with it and I'm just wondering what the purpose of it is?

Is it just a tradition, or does it actually serve some specific purpose?

Is it a little like the ubiquitous teaspoon of vanilla in baking, which is ostensibly to promote other flavours and you usually don't really taste it in the final item?


texts: Problems drying out chili sauce and in to a powder

texts:
I make a chili sauce that I want to turn in to a seasoning.

I’ve made a few batches by spreading the sauce out on silicon sheets in a thin layer and baking it at a low temperature until it dries.  Then I peel the dried sauce and blend/crush it until it reaches a powder like consistency.

This works well for small batches (though still not ideal), but it doesn’t scale well.  If I’m trying to make a big batch, is there a way that would allow me to make more than 2 sheets at a time? Perhaps a technique where the layer of sauce doesn’t have to be so thin? I’m open to ideas and experiments.

I tried using a Nesco dehydrator - the top layers would dry, but be very difficult/impossible to peel off.  The lower levels in the dehydrator don’t get hot enough to fully dry the sauce out.

Thanks in advance!


texts: How can you maximise the shell life of milk in milk bags, after having opened them?

texts:
My grandmother buys milk bags as they cost less, stores each milk bag in a pitcher as such, but can drink only 1/4 of the milk bag daily. So after opening each bag, she must close and fasten the milk bag, and to do so she has tried using a rubber band and a binder clip.

The problem: Rubber bands and clips fail to be secure enough, since the milk always start to spoil on the 4th day.
So what else can be used to close the bag, to increase the endurance of the milk in the refrigerator?


texts:
Recently I stumbled across a recipe that uses corn starch to thicken scrambled eggs and was wondering if there was any advice on tweaking the recipe to try and keep the calorie count down.

3 Large eggs
1 1/2 tbs whole milk (I use 2%) - 1/2 tbsp per egg
1 3/4 tsp potato starch or cornstarch (I use cornstarch) -- 5/8 tsp per egg
3 tbs unsalted butter (I use half that) -- 1 tbs per egg

Not in the recipe but I also add 1/2 tps of garlic when making it

This ends up being a quick way to make some good eggs but want to make it more healthy if possible.


texts: When adding vital wheat gluten to a bread recipe, should one reduce the amount of flour equal to it?

texts:
I've always thought that the rule of thumb for adding vital wheat gluten to a bread recipe was to add one tablespoon of it per cup of flour called for. A friend is telling me that rather than do that, I should count the vital wheat gluten as flour, and for every tablespoon of it that I add to the recipe, I should subtract a tablespoon of flour from the recipe. Which of us is correct and why?

The bread recipe that I'm following calls for 3 1/2 cups of whole wheat flour and 1/4 cup of dried, nonfat milk powder. I don't have the milk powder, so I thought that the vital wheat gluten would make a decent replacement for it. I also thought that I should increase the flour to 3 3/4 cups and add the vital wheat gluten on top of that, rather than directly substituting it for the dried, nonfat milk (because I've always treated it as an addition/improver).

ETA: I know that both dried, nonfat milk and vital wheat gluten are added to bread recipes to improve the texture of the crumb. What I don't know is how bakers traditionally treat vital wheat gluten: is it counted as part of the flour, or is it considered an addition/improver?


texts: Japanese term for when the Sushi chef prepares meal for you

texts:
What is the Japanese term for when the sushi chef prepares a sushi meal for you based on what the sushi chef deems to be fresh and good, as well as what you would be interested in eating?

I believe this is a term or style.  There's generally no ordering off a set menu.


texts: Should meat be seasoned before or after cooking?

texts:
When should meat be seasoned?

I heard that salting meat prior to cooking draws out the moisture but I have noticed that a number of chefs season their meat prior to cooking.


texts: What is slow cooking and what it is good for?

texts: I've read several question about slow cooking, but I don't know what is it and what it's good for. Can someone explain it? Thank you!


texts: Do successful french macarons really need precise weight measurements?

texts:
I have no problem with measuring ingredients by weight, in fact, I prefer using a scale; it is much easier. After looking at multiple recipe's for macarons, I have not found a single common ratio in all the recipes. If weight is so important, then clearly the recipes are trying to keep something constant, but I can't seem to figure it out. The sugar to almond ratio varies from 1.66 to 2.5(for the same quantity of egg white), which clearly allows a huge margin of error. Sugar content and almond content also vary a lot(+/- 50g) Assuming that all the recipe lead to a successful macaron, is all the precision really that important?

Note: All the recipes I choose use the french method of making meringue and have a very similar preparation method.


texts: How can I unstick lollies stuck in a jar, welded by heat?

texts: I left some humbugs in a jar in the sun on a kitchen shelf. They melted a bit and are now stuck in the jar. How do I get them out?


texts:
I've been reading up on Himalayan pink salt blocks.  I am mainly interested in cooking with them, like cast iron.  But, I noticed that they are a bit pricey, about $40 to $70.  It also seems that they die after some usage.

My question is, how many times one can cook with a salt block before they are unusable?


texts: Can I use frozen vegetables in smoothies?

texts: I add frozen broccoli, spinach, kale, carrots, squash and cauliflower to my smoothies raw. Is that bad to do? The packaging says cook to 165 degrees. How likely am I to get sick from this? What if I rinse the frozen vegetables under cold water first, would that help chances of hepatitis or ecoli whatever? The frozen strawberries don't say 'cook to 165' isn't the risk the same with the frozen fruit? Why do I have to cook one not the other?


texts: How to turn a large piece of meat without losing breading

texts:
I have a mustard-crusted pork tenderloin recipe that I really like, but I have a presentation problem. Basically coat the tenderloins in a honey mustard sauce, then bread with panko. These are fried for a few minutes in a large skillet in clarified butter. Once brown on all sides, the loins are finished in the oven.

The problem is I always loose most of the breading while turning the loins to brown them or when I take them out of the pan. The ideal is that each medallion should be evenly coated around the outside. Instead I end up with a platter of saucy (and tasty) crumbs underneath my half-crusted meat.  The challenge is that each piece of meat is quite large, about a pound, and pretty long. How can I turn and lift these tenderloins without ruining my crust?

I have tried both metal and plastic tongs, with no better result. I have tried some of the tips here: How can I get breaded chicken to stop from sticking to the frying pan?.  Though my problem was not quite the same.


texts: I was thinking of following a vegan diet for health reasons. I tried it for a week during a "cleanse" and it wasn't so bad, even though I love steak and eggs. I was just curious though if honey is considered vegan or not. It's an animal (bee) byproduct, right? The only difference maybe is that it's something bee's make naturally, although if we farm them for the honey it's not exactly humane (see A Bee Movie).


texts: How can I process clear avocado oil with a pleasant scent, and how can I dry it faster?

texts:
I am processing my oil by cold press. I have to dry it first. I have three challenges:

The color of my oil is darker than intended.
My oil has a very strong smell.
I am seeking a cheaper and faster method for drying.

The dark oil is not appealing. Therefore I am seeking advice on how to achieve an appealing color. Also, are there alternative, natural scents that I can add to defuse the strong scent or remove it altogether? Lastly, any advice on a faster and cheaper drying methods?


texts: Liquid Nitrogen Ice cream Melting too fast!

texts:
I am trying to make ice cream using liquid nitrogen and I am seeing that the ice cream melts very quickly. I'm using a spatula to mix the base with the liquid nitrogen in a vessel.
Initially, I thought maybe I was using too little liquid nitrogen , so I added more liquid nitrogen to the mixture to only see the base forming frozen pieces of ice cream and not in a scoopable format.The scoopable format of ice cream I get starts melting immediately after O stop mixing

I'm currently using 1 part milk,1 part fresh cream & sugar for the base.
Will using corn syrup or a stabilizer like Guar gum solve my issue?


texts: How to modify a quick bread recipe to add spice / tea flavors?

texts: I have a trusty pumpkin bread that I make countless loaves of every year.  My wife and I love Chai Tea and I was curious how one could go about adapting the linked recipe above to include Chai spices or some type of Chai tea as part of the ingredients.  To me this seems like the best convergence of many tasty flavors for the fall.


texts: Food safety concern - storing medium rare steak overnight

texts: I hope this is an ok first question to ask. So, yesterday my partner and I had steaks at a pub, and he saved half of his medium rare one. We came home and put it in the fridge, but he decided to leave it overnight and cook it into pilaf this evening. I was ... sort of horrified about it to be honest, but he seems to think it's completely fine. It's now cooked through and not rare anymore, he boiled it in the pilaf for a good amount of time. Still, I'm convinced this is pretty bad practice and I'm worried he'll get food poisoning. Thoughts?


texts:
At home, how should I know whether Olive oil, I purchased, is pure enough?

What is the purity test for Olive oil?

  What do you mean by "pure"? Could you please explain... –  Stephie

Pure here means that the Olive oil bottle purchased from market contains only the Olive oil extracted from the fresh Olives.

Pure means - not adulterated.


texts: Why is black pepper both grey and black?

texts: A container of black pepper seems to have both black and greyish bits.  Why is this the case?  Shouldn’t it all just be black?


texts: I have to make brownies but I am abt 3 tablespoons short of flour,  can I replace it with all purpouse flour or should I make the brownies with the less amount of white flour that I have..


texts: Can one tell the different sources of dashi by taste?

texts:
Dashi can be made from several sources, including bonito, kombu and shiitake mushroom being the most common ones. (I've been to one Japanese resturant where their udon broth is made of white button mushroom.)

I understand that the main taste of dashi is umami (glutamic acid and inosinic acid). Aside from umami, is it possible to taste the difference? Would it be possible to teach someone to tell the source by tasting? Also, will the different sources cause different types of allergies?

For this question, let's suppose the dashi had been used as the broth for a plain Udon - no other ingredients, just the Udon and the dashi.

(I'm asking this question from the perspective of a diner, so maybe my question is not suitable for this site. If this is the case, I apologize and close this question.)

Thanks.


texts: Question about safety of eating cooked bread if it is over or under-proofed

texts: Not sure if my dough was over or under proofed. I cooked it and it is quite dense. It did not rise as much as I thought it would. I cooked for the time in recipe, and then a little longer. Can we still eat it? It is rye bread. I know I cannot eat the raw dough, but just wanted to make sure we can eat the cooked loaf.


texts: Understanding the steps to prepare sushi rice

texts:
I'm looking for the equivalent of Peter Reinhart's twelve steps for making bread applied to sushi. Basically, a detailed list of steps and the explanation of why are they important.

For example, most recipes mention that soaking the rice is essential to remove starch and avoid rice getting too sticky. That's good advice, but later, they give the exact time the pot must be on high heat and then on low heat, regardless of the type of kitchen. Even Serious Eats. Like it didn't  matter if you use gas or an electric stove...

I want to understand the role of the vinegar so I can use a different vinegar. Can I boil it or just heat it enough to dissolve the sugar and salt? Why? Why do I need a lid that fits? And so on.

I've tried to google and search in this site, where I found a good stove top method. I'd like to know the whys, so I know what to look for in a cooked rice (like the 205F temperature in bread).

There are recipes for rice cookers, but that's like saying you need a bread machine to get decent bread.

In short, I want to understand how to make sushi rice.


texts: Reasonable level of inaccuracy in thermometer?

texts:
A little over a year ago I purchased an expensive digital scale / thermometer combo: http://www.breville.com.au/thelittlegeniustm-kitchen-scale.html

It works fine however recently I took a go at testing the thermometer to see if it was reading accurately. I fill a pan up with water and left the probe sitting in, waiting for the water to boil.

When the water was a rolling boil, the thermometer was only reading about 94C or 96C (can't remember which one, will do another test tonight), which was disappointing given the cost of the product.

The scale has a five year replacement warranty so I sent an email through to the customer support department. This was their response:

Thanks for your enquiry.

The temperature probe tolerance is +/- 5 percent and there is no way of resolving this.

Hope this helps with your enquiry.

Personally, I find this hard to believe and couldn't see it specified anywhere on their website. The thermometer is stated to work up to temperatures of 150C, which, means it could vary as much as 7.5C at that level...

Given that the thermometer gives reading to one decimal point (i.e. 96.6%) it seems ridiculous to accept that the temperature could actually be anywhere between 91.X% to 100.X%.

Is this to be expected with food thermometers or should I argue my case? Are there any other reliable thermometers I can use as a point of reference?

EDIT: Did some further testing over the weekend. I tested it again in a shallow pot of boiling water and it was hovering around the 96C mark. After filling the pot so that most of the probe would be submerged, it began to hover between 97C and 97.5C.

I also tested it in a cup full of ice cubes and it read 0.0C...


texts: How can I use corn meal more efficiently when making pizzas?

texts:
When I make pizzas, I put down a bunch of corn meal on my wooden pizza peel. I then put the shaped dough onto the peel (corn meal), add the toppings, and slide it onto a preheated stone in the oven. This always makes a big mess, as corn meal slides off the peel with the pizza and onto the bottom of the oven (where it then burns). It gets all over the counter and floor. Sometimes I don't put enough down on the stone and the pizza sticks to the peel, so I lift that section and add more corn meal, occasionally leading to a big mound of cornmeal stuck to the crust.

When I take the pizza out of the oven, there is a lot of corn meal left on the stone, so it seems like I'm using too much. This related answer indicates the solution to pizza sticking on the peel is (more) cornmeal, but that's not my problem.

Is there a better method for "applying" corn meal to my pizza peel and/or the dough itself, to make less of a mess? I sprinkle the cornmeal on the peel gently, so most of the mess happens during the transfer from peel to stone and back. I typically use Quaker yellow cornmeal, if that makes a difference.


texts: Scary moments - what temperature for broiling?

texts:
I have a significant problem - our broiler is flat out dangerous. The oven/broiler came with our house. Every single thing we've put under it has been burnt (it says it's 550, but I think it could be far hotter). A few minutes ago I put lobster mac and cheese under it for less than 90 seconds to brown up the top.

It started a fire, ruining the dish, filling the house with smoke, and causing us to dump some water we luckily had nearby on the dish to put out the foot high flames (cracking the glass dish, awesome!). If that hadn't worked, I would have had the fire extinguisher.

We're ok, but I will NEVER touch that damn broiler again.

So, that leaves me just using our oven, once I can get the smoke smell out. Should I just crank it as high as the oven can go (500 degrees)? Is it supposed to be lower? I know the addage is that a broiler is "an upside down grill" but grilling can be anywhere from 350 to 600 degrees depending on the grill, so that's a pretty bad comparison.

Any help would be appreciated. I'm kind of frazzled at the moment.


texts: What pot size for 150 servings of sauce?

texts: I am cooking spaghetti meat sauce for approximately 150 people. I can cook the sauce, but I have never cooked for such a large group before, what size pot is recommended?


texts: How can I make dry coconut from fresh coconut meat?

texts: For my recipe I need dry coconut, but I have only fresh coconut meat in my kitchen. Is there any easy option to convert it into dry coconut?


texts: Can I use my blender for food processing the ingredients in my Gazpacho?

texts:
My wife and I would like to try Gazpacho, and part of the recipe calls for 'food processing' coarse cuts of red onion, cucumber, tomato and red pepper.

We don't have a food processor, and we can't afford one.  What we DO have is a blender.

Can we use or blender to 'food process' these ingredients?

Edit: For those wondering, here's the text directly from the recipe:

  Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped.  Do not overprocess!


texts: How to keep shallots from overpowering vinegarettes

texts:
Most recipes call for minced shallot in a basic vinegarette.  However, whenever I use it, the taste of shallot overpowers everything else in the dressing, leaving an aftertaste that usually lasts through to the next day.

I've tried reducing the amount of shallot, but no matter how little of it I add, it always takes over.  The problem is, I like the taste of shallots, and I think they taste great with greens.  I just want to eat a salad that tastes of things besides shallot.

So, is there a way to keep the taste of shallots in my dressing without it being the main course?


texts: Browning reheated food with only a microwave

texts:
I recently was given a Corningware Microwave Browner as a gift, which looks very cool and promising, but I have not tried it yet.  It seems to me a special apparatus such as this would be necessary for browning in a microwave, because the default conditions inside one are quite far from what is needed for the Maillard reaction.

It got me to thinking: Are there any sure-fire ways to brown meats in a microwave?  I don't necessarily need to know how to cook the meat from raw; I'm thinking more about the dry-rubbed steak I grilled last night becoming soggy when I try to reheat it at work.  Techniques for raw, of course, are also encouraged if they exist.

We only have access to a microwave, and although I could probably bring in a Foreman grill or something, I have a feeling it would be frowned upon in this particular organization.

I was thinking along the lines of those special sheets of gray "paper" (for lack of knowing the correct term) that come with, say, a Lean Cuisine Panini.  Any ideas?

Or, does anyone have any experience with the Corningware Browner (or a similar item) that can offer some tips?


texts:
I have a Caesar recipe that calls for 2 egg yolks from coddled eggs.  It prescribes submersing the eggs in near boiling water for just under a minute.  This is in contrast to merely separating the eggs.

When I separate these eggs from the coddling process, the only thing I notice different from separating a cold egg is it's warmer, some of the white has started to cook, and they seem to separate easier.  The yolk also seems more durable, but not overly so.

So what is the science behind a coddled egg for a recipe like this?  Or is it merely to make the separating process easier?


texts:
My Crème Brulee did not set.

Recipe:

2 cups heavy cream
6 egg yolks
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup light brown sugar

Directions
Heat cream in heavy saucepan just until bubbles form around edge of pan.
In double boiler top, with electric mixer, beat yolks with granulated sugar until thick and light yellow. Gradually stir in cream.
Place over hot, not boiling water, cook, stirring constantly, until mixture coats metal spoon, about 15 minutes. Add vanilla.
Strain custard into shallow 1 quart baking dish. Refrigerate 8 hours or overnight.
Before serving, carefully sift brown sugar evenly over surface. Set dish in baking pan, surrounded with ice. Run under broiler just until sugar melts slightly & caramelizes.

Instead of a 1 quart dish, I used smaller serving dishes.

After three days they have not set. Can I save them?


texts:
How would I prevent from spattering oil everywhere when pan frying?
I was shallow-frying breaded chicken breasts for a General Tso's and got boiling hot oil EVERYWHERE in my kitchen, even burning myself multiple times. I would definitely prefer avoiding this in the future.


texts: How do you handle the fires caused by adding wood chips to coal?

texts:
I've been using wood chips in my BBQ (adding them to the coal) and I enjoy the flavor they add but I have a tough time cooking with them because:

They cause flare ups
I have to close the lid to smoke the meat
Opening the lid would let out the smoke yet handling flare ups isn't possible without access to the food

Of course, I've tried soaking the wood chips in water hours before using them and the only thing that buys me is a slight delay before the flare ups begin. Maybe 5 or 10 minutes, tops.  Then, as soon as the wood ignites, I get fires burning the food.

What are some ways to handle flare ups when BBQing with wood chips?


texts: Is there a difference between a slow cooker and a crock pot?

texts: What is the difference between a crock pot and slow cooker? Both terms seem to be used for the same thing.  Is this correct?  Are they the same?  Or is there some key difference between them?


texts: Is it normal for the Chickpeas to develop white froth after being soaked for 12 hours?

texts:
Yesterday at 08:00 I had soaked white Chickpeas in water and left the container in the kitchen. Daytime temperature here is 44C.

At 20:00 the same day I saw the container covered by white froth. Is it normal for the Chickpeas to develop white froth or was it caused by the heat?

Not sure if that's edible.


texts: Are there thermo bottles to store tea, as soon as it is made (100ºC/212ºF)?

texts:
I'm looking for a thermo bottle (~ 1 Litre/ 33 oz) to store tea, as soon as it is made (let's say its temperature will be around 100 Celsius/ 212 Fahrenheit.

Is there such a brilliant bottle? Would this SIGG Thermo Bottle be able to do this?

I don't even need to maintain the beverage warm. I just need a portable recipient that withstands such temperatures (and doesn't leak/allow me to drink directly from it).


texts: How does boiling remove vitamin C from food?

texts:
It's generally known that boiling vegetables removes a large fraction of vitamin C, but in what way?

Does the high temperature destroy it?

Is it merely absorbed by the boiling water?


texts: How is this machine used? (for, I think, peeling the skin from the tomatoes)

texts:
I received as a gift this machine, which I am told is used to make spaghetti sauce. I believe that its purpose is to remove the skin of the tomatoes, but it simply looks like a grater....

Can someone explain to me how to use it and when I should use which size of grater? Should the tomatoes be boiled first or not?

Thanks.


texts: Can induction electric cook-top simulate wok hay?

texts:
Last updated Mar 25 2019, this Serious Eats article proffers the WokMon to approximate wok hei.

This is a type of wok ring or burner, right?
I know electric cooktops are measured in kW, not BTU. Can you TRY to achieve wok hei on them?
If my priority is wok hei, better to buy a gas stove or electric cook top?


texts:
I love fermenting my own hot sauce and kimchi (sauerkraut). I’ve safely added all sorts of vegetables (carrots, garlic, onion, etc) but want to experiment with new flavors.

Can I put some fresh or dry mushrooms in a batch of kimchi? What about anchovies (not fresh, the salty kind packed in oil)


texts: Making soy milk: best way to separate okara?

texts:
When making soy milk, what is the best way to separate the okara (fibrous material) from the hot liquid?

My observations:

When pouring through any kind of a screen, the screen becomes clogged almost immediately, and the material removed from the screen still contains a lot of liquid.
Cheesecloth works well to remove the remaining liquid, except that it is a difficult and awkward procedure because the liquid is so hot.

Does anyone have a "secret weapon" for this process?  Some thoughts that have occurred to me (but which I haven't actually tried) include:

Using a large French press (of the type ordinarily used to brew coffee)
Sending the thick liquid through a Juiceman-type fruit juicer (because juicers seem to do a good job of drying out and ejecting pulp)
Using a smaller version of the centrifuges used in soy milk factories (but where to buy such a thing?)
Simply waiting for the liquid to cool before attempting to separate it (time-consuming, but definitely would simplify the cheesecloth approach)

What is the best way?


texts:
I've seen that you can cook Crème Brûlée on a stove's hotplate, but most recipes call for it to be baked and that is the traditional way to do it.

Why is that so? Is there some benefit to baking it or is it just tradition?

And can you cook it on a hotplate like you would any normal creme or is there a trick to it?


texts: How can I get a more homogenous Bavarian cream?

texts:
I recently made a pineapple Bavarian cream using this recipe:

  Put a soaked gelatin sheet in warm (60°C) 75 ml pineapple juice. Beat half a yolk and 20 g sugar together until creamy. Put in the juice while beating and add 2 slices of pineapple in small pieces. Let this cool down (25°C). Whip 50 g of cream with 17 g of powdered sugar until soft peaks. Add this to the cooled down mixture. Whip half of an egg white and fold it in. Put this in two ramekins and let set in the fridge until firm.

Everything went well, it was set. When eating, the top 3/4 of it was very airy, like a mousse. The bottom 1/4 reminded me more of a pudding. In the bottom part were also all the pineapple pieces. Bad picture where you can see the airiness and an even worse picture where you can see the separation.

Why was there this difference in texture? Did I not whip the whites and/or cream enough? Was it because the pineapple pieces are heavy and wet? Something else?

Is there also a way to get the pineapple pieces distributed evenly throughout the Bavarian cream? I guess this is quite hard to achieve, but I would like to know if there's something that might work.


texts: Is pre-cooked beef that's not completely dehydrated safe to leave out?

texts:
Recently, I pan-fried a beef tenderloin (grass fed) till it was medium rare. Then, after slicing it into chunks and marinating it for two hours, I dehydrated it for five hours. After dehydration, the insides of some chunks were still soft, slightly like a very well-done steak, not like dried out jerky—though the outsides of all chunks were thoroughly dry.

Is leaving the soft chunks out in a sealed bag likely safe, or are they a big risk of foodborne illness? They'll be consumed within a week or two.

Here's a picture for reference:


texts: Is there any cleaning utensil that is comparable to fingernails?

texts:
As you know,  sometimes the best scraping tool in the kitchen for cleaning up is your own fingernails.
The only thing I know of that compares in terms of effectiveness is metal, but you shouldn't use metal on many things,  such as cast iron or teflon pans.
Is there anything that can match the effectiveness of fingernails, but that isn't so hard it scratches like metal?


texts:
A lot of recipes and videos say "bring the cream/milk/etc to the boil" - but to me this would be as in a kettle at the point it turns itself off. Clearly this is wrong for boiling things like cream, but what should the cream/milk/etc look like when it begins to boil?
Yes, I've screwed up my fair share of creme brulee, before you ask.


texts: How can I keep pasta from sticking to itself?

texts:
Whenever I boil pasta (specifically spaghetti), it always sticks to itself before I'm ready to use it. What can I do to avoid this without it becoming mushy (which happens if I keep it in the water)?

Of course, if I happen to have the sauce done by the time the pasta is ready and am ready to serve it, I can immediately add the sauce and it's a moot point. But I inevitably screw up the timing and have the pasta sitting there cooling, and then it becomes impossible to separate...


texts: What are the differences between slow cooking and poaching a chicken soup and how does slow cooking/poaching soup affect salt absorbtion?

texts:
1.What is the difference between poaching and slow cooking?  I believe in poaching you are meant to remove chicken 20 minutes after boiling so the meat doesn't dry out while In slow cooking I believe you leave it for longer so that the meat becomes more tender?
Is the temperature for both between 140F-180F?
Are there any other differences between the two when it comes to cooking soup e.g. will one give more flavour in the soup while another gives more flavour in the meat?

2.I was trying to get the chicken in my soup to absorb as much salt as possible.  Somebody told me use slow cooking while somebody else said slow/fast cooking won't affect salt absorbtion.  I have tried but one day noticed absorbtion and on another day didn't. it could have been due to another factor other then speed of cooking.  Anyway which is correct, does slow cooking actually affect salt water absorbtion to the point that the chicken in a soup will absorb more salt? Will poaching chicken soup cause salt water absorbtion also but to a lesser extent?


texts:
This is my latest attempt at making chewy cookies.

I used:

220 g butter, melted
200 g brown sugar
100 g white sugar
320 g all-purpose flour 320g
1 whole egg + 1 yolk

I don't understand why it turned to a dark color. Is it because of the brown sugar? Chewy cookies need a high brown to white ratio, don't they?

One more thing I noticed while mixing was that the sugar (both white and brown) didn't mix easily with the melted butter.

Also, are chewy cookie and softbaked cookie the same thing?

Here's the result after baking for 12 minutes

form the look of its bottom i think there might be something wrong during beating sugar in melted butter,isn't it?


texts: Brisket: separating the flat from the point prior to smoking

texts: Is it possible to separate the flat from the point prior to smoking whole brisket without messing either piece up? I have a limited time to cook before an event and I'm thinking if this would work, I could smoke the point for burnt ends on a different smoker at a hotter temperature.


texts: Whipping cream that has been frozen won't whip

texts: I have whipping cream that has been frozen; it is now separated and won't whip. Is there anything I can do to make it whip?


texts:
I'm wondering if anyone has had success with hash browns by the way of butter.

I've read certain sources claim that it's OK to use butter, some suggest only using it with oil, but I detest the flavor I receive when preparing with any oil.

Is it possible at all?

P.S. - I'm referring to this.


texts: What would happen if I blended (liquified) onions and then reduced the result?

texts: Imagine I liquefy 10 onions with a powerful blender and I subsequently reduce the liquid. What would happen? Would I end up with a caramelized onion paste? Or something else?


texts: Why does yoghurt need to feed on milk products? Why not plain sugar?

texts:
My understanding is that yoghurt is is the biproduct of a yoghurt culture, a bacteria, eating lactose and excreting the yoghurt.

My question is - why does it need to be lactose that the yoghurt culture is eating?

For yeast to produce alcohol, for example, the yeast can eat any sugar, and it's up to the brewer to decide whether that's sucrose, corn, barley, grapes etc to affect the taste.

Why is that that yoghurt cultures need lactose specifically?


texts: help understanding this recipe gluten free and vegan

texts:
The recipe is:
75g nut flour
55g rice flour
1g xantham gum
100g water
120g coconut sugar
30g coconut oil
20g cacao
1g salt
6g cake yeast
10g vinegar
125g sweet potato

I don't understand how this recipe works (and it works because I baked it) without potato starch or other ingredient that provides moisture to the cake. Can someone please explain to me the thinking behind it?


texts: Do I finish a day-ahead sauce before or after refrigerating?

texts:
I am making a lamb-based pinot noir sauce a day ahead of time. The sauce is finished with butter.

Should I finish it when I take it off the stove? or when I reheat it the next day?


texts: Is it safe to lower the gas on a dual ring burner so that only the inner ring is lit?

texts:
My burners have an inner ring and an outer ring of fire. When I turn the knob to reduce the heat, the outer ring eventually goes out and only the inner ring remains lit. Is it safe to use the burner with only the inner ring on? A concern that I have is that the outer ring may still be "leaking" gas even if it's not lit.
Thanks for your time!


texts: Lid popping when I checked for seal the next day

texts:
I made peach chutney yesterday, hot ingredients into hot sterilized jars.  Wiped the rims. After submerged in boiling water 20 minutes, and sitting placidly on counter all the jars popped but one.  Today when checking the seals, depressing the center of lid, the one that had not popped on its own, popped.  Now I am not sure if the seal of that jar is good.
Is it OK to store it, or should it be used and refrigerated immediately?


texts: Milk substitute for ice cream and others

texts:
I'm thinking of reducing my dairy intake. For ice cream, I'm thinking of using a milk substitute and wondering what works well.

I'm thinking of:

starch sources for a "roux" like concoction:

potato: flour / starch

rice flour / starch

corn starch

chuffa

Possible thickener / emulsifier (to add in very small quantities)
-konjac

fats:

canola oil

coconut oil

I can currently make ice cream with just milk (no cream) by adding another fat (canola oil or coconut oil) but milk has those magical micelle fat globules. In freezing it might not make such a big difference (since things might separate slower in the solid state). What have others tried and what works in terms of flavor?


texts: Are the bubbles in the sourdough starter caused by yeast cultures?

texts:
I'm new to sourdough starter, so I'm a little confused regarding a statement I read recently which said that the yeast is formed AFTER you see bubbles forming in the starter.  Yet, it makes sense to me that the yeast is the cause of the bubbles in the first place.  Would someone please explain?

Thanks.


texts: To knead or not to knead, that is the question

texts:
I recently saw a recipe for no-knead bread. The process was the same except that instead of kneading, you just let the bread sit for 12 hours. The bread maker claimed that no-knead bread tastes better than kneaded bread.

Is kneading just a time saver and we would be better off letting it rise naturally over a long period of time, or is kneading better?


texts: Why does the kneaded dough form a skin when exposed to air and what are the possible ways to prevent the skin formation?

texts:
I knead the whole wheat flour with water and when I am done I keep it covered with a loose lid on the kitchen counter for a hour.

I have noticed that a brown coloured skin gets formed on the surface of the dough which faces upwards.

Q: What is the cause of that skin formation?
Q: Can it have bad health effects if I eat it?
Q: What are the ways to prevent it from occurring?


texts: Minimum temperature for slow roasting almonds

texts:
I've read that almonds roasted slowly at lower temperatures are healthier, which seems to make sense to me.

I found a couple of recipes suggesting 8hrs at 75 deg C or 4hrs at 95 deg C.

With that info, I roasted some at 90 deg C and checked them every hour or so. After 5hrs they were good and crunchy but still didn't have that strong roasted flavour that I was hoping for.

Does the roasted flavour (that I didn't get) come from the Maillard reaction and thus require a temperature over 150 deg C?

If not, what temperature do I need to get that flavour?


texts: Why is garam masala in many curry paste/powder recipes?

texts:
Garam masala, of course, is a blend of warming spices. However, many of those spices are listed individually in recipes for curry pastes and powders that also call for garam masala.

Since most garam masala mixes wouldn't specify ratios even if they do list the ingredients, doesn't that essentially mean you're randomly altering in unknown ways the ratios of key spices in the curry recipe?

When using garam masala within another spice blend rather than on its own, why not just list each desired ingredient of the main recipe in its ideal amount so everyone knows from which starting point they're tweaking and perfecting the recipe for their own tastes?


texts: Why did my apple cider vinegar hiss when I opened it?

texts: I opened a bottle of apple cider vinegar and it made a hissing sound when I opened it (like beer). I thought it was okay and poured it on my salad but it did smell a bit yeasty. I put the salad in the fridge and didn't eat it. I called the company and they said that that was not normal and to take it back. My question is what do I do with the salad? Okay to handle/compost? Would the presence of yeast change the ph level to non-acid levels? Or would it be like beer?


texts: What is the flavor quality that makes cheese "sharp"? Are there other seasonings or foods with this "sharp flavor?

texts: I love the flavor of sharp cheese (especially cheddar) and was wondering what exactly it is that makes aged cheese taste sharper. I was also wondering if there are any ingredients that emulate this sharp flavor.


texts: What is the easiest way to measure bread's rising?

texts:
How can I easily measure the volume of my bread as it rises?  I usually eyeball it or test for feel, but this isn't very accurate, and definitely isn't getting the full rising potential out of it.

Proofing buckets seem like one possibility, but I don't want to buy a large uni-task kitchen item if possible.  I'm also not sure what volumes to expect from a pound of dough.


texts: How to bake crushed peppermint into cake?

texts:
I'm still fairly new to baking and I'm making cupcakes for a Christmas party on Thursday and I couldn't seem to find a recipe online for the the kind I want to make, which is a peppermint cupcake.  Instead of sprinkling it on top of the icing, I wanted to mix the peppermint into the cake batter and bake it.

Basically, should I play it safe and use peppermint extract/sprinkle the crushed peppermint on top? or is it possible to bake the candy into the cake?


texts: What are the 'acidity controllers' used in canned whole tomatoes?

texts:
I was looking at the label on a can of Italian roma tomatoes (similar to San Marzano) and I noticed an ingredient called an 'acidity controller'.

This makes perfect sense to me, but it doesn't go as far as to say what that ingredient consists of. It seems like it might fall under the same ambiguity as 'herbs and spices' as far as requirements to list ingredients. Baking soda-ish things immediately come to mind, but does anyone have a more factual grasp of what's commonly used to control acidity in canned tomatoes?

Most varieties are actually quite tart out of the tin, which is why I was a little surprised to see that they use anything at all. Is it just something they use to lower the acidity enough in the event that the can is dented and the barrier stopping the tomatoes from actually interacting with the metal damaged?


texts: How can I tell the difference between instant yeast and active dry yeast?

texts:
I have a jar containing yeast but I'm not sure whether it is instant or active dry. Is there any way to tell the difference?
Thanks.


texts:
I'm following a recipe for a pork rib ragu that calls for one onion, 2 carrots and one stick of celery along with 500ml of stock. It suggests that I let this simmer for 2-3 hours.

When I return to the pan after 2 hours, most of the stock has boiled away (and not into a thick sauce) , despite turning the heat down, and I'm left with blackened vegetables, under the ribs. I've watched the video and it appears I'm not missing anything but for the life of me I can't get the same results.

The recipe is here: http://www.bbc.co.uk/food/recipes/rib_rag_28935


texts:
I plan to make gazpacho in a blender. I'll be using the following ingredients, all blended together:

3 medium-large tomatoes
1/2 cup cucumber pieces
1/4 cup onion
1/2 cup bell peppers
1 Tbsp. Red wine vinegar
A few ice cubes
1 drop Tabasco sauce
Salt and pepper

The problem is that the cucumbers we have on hand are somewhat bitter. Will using these make the gazpacho also taste too bitter?


texts: I have a commercial oven, 2 to be exact,  each one can hold 10 dozen standard size cupcakes at one time.  My question is this, would I be better off using the regular 12 count muffin pans or going with the 24 count muffin pans?  Do they still bake evenly regardless of which one used?  thank you!


texts: how often is cleaning done in a professional kitchen?

texts: Today I saw Gordon Ramsay Kitchen Nightmares. Regardless of the alleged nature of "reality", he said that fridges at his London restaurant are cleaned twice a day. Is that excessive or in line with standard hygiene guidelines ? What about the kitchen and storage rooms ?


texts:
Last weekend, I made some fresh pasta without a pasta machine. I used a simple recipe of 200g AP flour, 2 large eggs, ~1 tbsp olive oil and a pinch of salt, kneading by hand then resting the dough (for about 1.5 hours) at room temperature wrapped in cling film. However, when rolling out the dough (using a wooden rolling pin) I was unable to achieve the thinness I wanted -- at some point, the dough started springing back as much as I stretched it with each roll.

How can I roll out pasta dough by hand to any thinness? How do I stop the dough from springing back?


texts:
I got a new baking book for Christmas; in it, I found the following sentence:

  [To bake this bread] you will need the following kitchen tools: a digital scale for metric measures, a small scoop for flour, a thermometer, a wide bowl for mixing, a rubber spatula, a dough spatula, and a bench knife

(emphasis mine)

What is a dough spatula and how does it differ from a rubber spatula? What do I look for when I go to the store? Google shows me many products, all of which look entirely different from one another.

ETA: The first mention I see of it indicates I use it to... clean my hands? "Use a dough spatula to clean the clumps [of flour and water] off your hands and tidy the inside of the bowl"


texts: Is butter required to caramelize onions?

texts: Caramelized onions are great but I've only seen them prepared with loads of butter.  Can you caramelize onions without butter and still achieve the same effect? Or is butter what creates the caramelized effect?


texts: How do I finely strain fresh coconut milk?

texts:
I had a lovely bunch of young coconuts. I extracted the water of most of them, and I blended all the meats and enough of the water (in the right proportion) to make something like 3 gallons of coconut milk.

The only issue is that the milk has tiny coconut particles that I need to be rid of. I tried a fine cheesecloth (with multiple layers), but draining it is going to take days and if I force it, the tiny particles slip through. I thought about using a kitchen centrifuge, but I don't have one (if they make them).

Any ideas to extract a completely smooth solution from what I've got? The 100mL of said nectar I got from the cheesecloth after much patience, has tantalized me.


texts:
My girlfriend and I make a large batch of yogurt every week, and have done so for more than a year now - we just eat a ton of the stuff. THis leaves a lot of leftover whey which we used to just throw out. This past week I took my first swing at making mozzarella, and noticed that the recipe suggested not throwing out the whey, but rather using it to make ricotta by boiling it. I ended up throwing out the whey from the mozzarella anyways because it was a tiny batch, and we had to make yogurt anyway.

So, we made the yogurt, and my girlfriend saved they whey for me. I've been simmering it for a few minutes now, and it doesn't appear to be working. Nothing is curdling. I'm wondering if its a function of not having anything acidic in it? I tried adding a quarter teaspoon of citric acid, but still nothing is curdling. At this point I'm curious to play with it, so I may try simmering it all the way down into gjetost.

So really i guess my question is, outside of being less acidic, is whey from making yogurt different from whey from cheese making?

Also as a note, we use 1% milk.


texts:
I currently have an unopened package of raw sausages in the fridge (with several days left before expiration).

I also have a recipe to use all of the sausages, but due to the other ingredients in the recipe (mostly pasta) I know I can't cook it all at once (due to pot size, mostly).  So I will have to make half of it at a time.

Is it better to pre-cook all the sausages and put half back in the fridge for a couple days until the second batch, or leave them raw?  And should I leave them in the original (now opened) packaging (if raw; I know I shouldn't do that if cooked) or transfer them to another container (which can be sealed)?


texts: Is there a general rule as if should bake something at 375 or 350 degrees, or does it really matter?

texts: When I create my own recipe, I am never sure if I should bake it at 350 or 375 degrees. I have several cookie recipes that says to bake at 350 and others say to bake at 375.  Is there a general rule of thumb as how to decide which to use?


texts: Is it possible to keep puff pastry dough in the fridge for future use?

texts: I made puff pastry but there's extra dough in my kitchen that I don't want to make more Torte Milanese for which I needed puff pastry. The extra dough doesn't contain butter and is not the required dough yet. Where and how to keep it for future use?


texts: How can I tell if my grill pan is preseasoned?

texts: I bought  this grill pan, and someone told me it may be preseasoned. It doesn't say anything in the description. How can I be sure?


texts:
What fruit is this?

Please see photos, thanks. This is from Fort Lauderdale, Florida, USA. It is about 3 inches in diameter.


texts: Simple things to do with very tart plums?

texts:
We got a bag of purple plums from our CSA that have a great flavor and seem ripe, but that are very tart. I'm the only person in the family who really likes sour fruit, and they are pretty sour even for me, so we are not going to get through them eating them out of hand.

What are some good fast and simple ideas for cooking them? A compote? Can I make something like apple sauce?

EDIT: Speed and simplicity are important considerations. Homemade jam is delicious, and I know how to make it, but jam-making isn't something I am going to do after I get home from work to use up some extra fruit.


texts: Why is Ginger essence hard to get hold of?

texts: Not been able  to get hold of essence of ginger for a while now and wondered why??.....is there anywhere in UK that still does it or has it been discontinued for some reason


texts: The recipes I find for kale chips all call for a "bunch" of kale. Volumes and/or weights of seasonings, etc. are given, but the amount of kale seems to be up to the vendor (or, in my case, the gardener). Can anyone point me to a reference indicating a measured quantity for a "bunch" of kale?


texts: How to adjust for humidity when making rice?

texts:
Years ago, I ate at Sushi Yasuda in New York. After I went, I was reading up on the chef, and an article about him mentioned that he accounted for air humidity while making his sushi rice. Wow! My kind of guy!

There is a 'how much water with your rice' conversation on this site, one that basically said "get a great Zojirushi," but I'd like to hear from an expert sushi rice cooker -- can anyone explain to me a formula or set of considerations for making really great sushi rice? I'm thinking of the sort of thing taught sushi chefs at the Japanese equivalent of the CIA, if there is such a thing.

Here is a link mentioning ambient humidity as a concern for rice cooking: http://www.mail-archive.com/ugandanet@kym.net/msg13272.html


texts:
I need a recommendation. I have had success substituting beans for meat in a number of baked-bean dishes using spice mixtures from cuisines around the world. I'd like to apply this idea to Greek moussaka, but I can't decide what (dry) bean to use. My gut instinct says, "black beans," but memories of the complete transformation of Navy beans in Boston-style baked beans gives me pause.
Any suggestions?


texts: Can I repair a pan where a spot on the bottom changed after staying too long on the burner?

texts: Left my new gift on the burner when I was gonna clean it. Super depressed about it. Can I save it or throw it away?


texts: When making yogurt, why doesn't bad bacteria grow as well?

texts: I've been making Yogurt and Coconut Yogurt for a long time. I've always wondered why one can't leave milk out for more than an hour or so without it going off, yet when adding cultures or probiotics all of a sudden this isn't a concern.


texts: How can I keep hot food hot when transporting it?

texts: How can I keep hot food hot when transporting it, e.g. to a friend's house or a potluck? I usually just give up and take cold food, but I'd like to have more options.


texts: Stopping water from bubbling over when cooking rice

texts:
Every time I cook brown rice (in a traditional pot, or in my new rice cooker), large bubbles form and spill over the sides. How can I prevent this?

I found this question, but wasn't able to draw useful advice from the answers.

As a side note, I don't think I used too much water - the rice was cooked exactly how I like it in the rice cooker, and there was no water left over. Also, the brown rice was purchased in bulk from a health food store, and was not soaked or rinsed ahead of time.


texts:
The other day I attempted to make a white chocolate ganache, and while the flavor is perfect, it utterly refused to set. Instead what I ended up with was a sticky, somewhat runny blob. It never hit that really nice fudgy stage where I could take it out of the spring form and not have it run all over the place. Granted it wasn't horribly runny, but still enough not to be presentable.

I'm used to dark chocolate ganaches which will firm up into something not unlike a fudge, which is perfect for making tarts.

The basic recipe was this:

1 cup heavy cream, held at a low simmer for around 5 minutes with spices
Strain cream over 12 ounces of nestle white chocolate chips
Stir on low heat until fully melted and slightly reduced

Any ideas would be really helpful, I have high hopes for this recipe once I can get the ganache to set correctly.


texts: What to place underneath a convection microwave oven?

texts: I bought a Sharp convection microwave oven months ago but to date, I have only used its microwave functions. The reason is because I am worried about the heat generated by the oven in the convection mode and what it might do to the wood-based countertop. What can I place on the countertop to protect it from the heat of the oven?


texts: what is an alternative for baking powder?

texts: I don't want to use baking powder or baking soda. Is there something else without salt I can use in cakes to make them rise.


texts: Does caramelization refer strictly to sugar or the cooking of anything?

texts: I constantly hear about caramelization, like in onions, which I believe have fairly high sugar content. However, I heard it in the context of beef today (Every Way to Cook a Hamburger (42 Methods) | Bon Appétit). Is the chef referring to the caramelization of sugar in the beef patty or the caramelization of something else? That is, does caramelization always refer to sugar?


texts: What is the easiest way to shred chicken?

texts: Usually I will just cook it and then tear it to pieces using two forks, but this is still pretty time consuming.  Are there any secret ways to easily do this?


texts: Kombu in beans -- granules or powder OK?

texts:
I have been using kombu in my beans for a couple of years and I love it: the beans are more tender and easier to digest, and the pot liquor is richer. I've noticed that there are kelp granules and powder for sale in a lot of health food stores. Two questions:

Do all varieties of kelp help beans the way that kombu does in
particular?
Can kelp granules or powder be used in place of whole kombu when cooking beans?

Thanks!


texts: How much water is needed for flour dough when making chapati

texts:
This is for Indian/Pakistani chapati recipe.

How do I know if I have used the appropriate amount of water when making the dough? There is no yeast involved here. What do I do if I have added too much water?

When I made the dough for first time in life a few days ago, I tried to use 2:1 ratio of flour to water. However, all water was not used making flour have higher ratio. Quite a bit of water was left when I finished. It is hard to accurately say what % was left.

Even after leaving it for more than an hour, when I started making the chapatis, the dough was too much sticky and I think this is because of adding more water than needed.


texts: Is there an upper time limit when simmering stock?

texts:
I'm making veal stock that's later going to be reduced to a glace viande.

In the past, I was always close enough to observe the process and strain the stock when done. I also realize that an hour or two and even longer isn't an issue when making stock.

But today I will be away for most of the day and my stock pot will remain unattended on the lowest possible heat on the stove. I don't expect any problems from this procedure. But it prompted a question:

How long could a pot of bone stock be simmered?
Is there an upper threshold when unwanted substances are extracted from the bones? When the flavour profile does not get "better" but starts to deteriorate?

Clarification:

I am not talking about cooking a day or two, I know that this is typically no problem. And yes, if necessary I could add water to counter evaporation. For this question, you may assume "no time limit".
I am familiar with the concept of perpetual stew. But for a perpetual stew, parts of the stock are removed and new ingredients added. I'm asking explicitly about one unchanged stock: a pot of bones in water, optionally some spices and mirepoix.


texts: what is the difference between thick and liquidy cupcake batters?

texts: I've seen cupcake batters that are thick and scoopable with an ice cream scoop and I've seen cupcake batters that are very liquidy in nature. What is the difference between them in general, what are the ingredients that make either one, and what are the differences in the final outcome?


texts: How to cut beef tenderloin into Filet Mignon

texts:
I bought a chunk of tenderloin and made several Filet Mignon out of it. I had a hard time cutting the filet into parallel shape with relatively smooth surface, like those we found in fine restaurant.

Because the tenderloin is just so tender and soft, the meat deformed as I applied the knife pressure, and even further as I cut through it.

Are there some techniques, or specific tools to cut steak out of tenderloin or tender piece of meant in general?


texts: What to do with italian soda type syrups?

texts: I go to an Italian grocery store near my house that has an aisle filled with different flavors of syrup. I know you can make Italian soda by mixing it with carbonated water but I was wondering what other things you can make with them?


texts: What is the name of the middle eastern salad containing Tomato and Cucumber?

texts: Not sure if there is an proper name, had it in Israel but have seen it (or similar variations) in Moroccan restaurants (in the US).  Comprised of primarily diced cucumbers and tomatoes, that have been seasoned.


texts: When you fry fish or meat, does the interior fat stay inside or does it come out and the surface absorbs the cooking oil instead?

texts:
My question applies to both deep frying and sauteing.

With boiling, grilling or roasting, fat will come out of the meat.  So much of the fat or oils in meat or fish will leave the meat.

Does this happen to fried foods too i.e. do most of the fats and oil come out of the meat and get diluted in the cooking oil?  Thereafter only a small amount of the now diluted fat and oil is reabsorbed back into the meat or does the saturated fats and fish oils not come out during frying?


texts: Difference between baking a cake in cooking range and microwave oven

texts:
I don't know much about the difference between cooking range and oven. But I just want to know what difference must be made to bake a cake using a cooking range.
I used to bake cakes in a microwave oven in micro+convection mode at 200 degree celsius. For that I preheat the oven at 200 degree for 15 minutes and then place the cake batter in the oven for another 15 minutes. And that cake used to come out really good.
But now I am using an electric cooking range that uses a gas cylinder. It has a knob to adjust the temperature and an option to grill. And inside it has holders at three different heights to place the tray. I don't know the exact word to describe my cooking system. Anyway all I want to know is what should be done to make the exact cake recipe which I tried in micro+convection mode at 200 degree?For what duration should I bake and at which height should I place the tray?


texts:
Recently I realised that if I don't have a microwave oven, I can use boiling water to heat up certain types of food by boiling water in a deep bowl, putting water and the food in a covered smaller bowl on top of the boiling water.

Is it a commonly used way of heating up? Also, which are the advantages of disadvantages of it, compared to microwave oven?