texts:
I've got most of a 5 pound bag of masa harina left from a semi-successful foray into the world of tamales. Recently I've really enjoyed my pasta roller. It got me thinking. Is there some way I could roll out something fun made with masa harina? Obviously, that's not a traditional way to handle masa harina, but it could give me something fun to play with. I'm thinking maybe a riff on "Mexican Lasagna". My initial thinking is masa harina and warm mater in the same ratio as to make tortillas, give that a good whir in the food processor, and then add about the same amount of basic pasta ingredients (egg, flour,oil, salt) except use bread flour to give the combo some gluten. I could use the exercise, I would expect that combo to require a lot of kneading and a good rest between kneading periods. I'm not married to that combo or ratio and I'm open to suggestions. I'm not expecting to go as thin as pasta, but think I'd like to go as thin as my dough will let me. Once I have something rolled, I'd happily experiment with boiling, frying, steaming, baking or any good suggestions you might have. I'm not trying to make pasta or tortillas, but something entirely different using techniques and ingredients from both traditions.

So, do you think it could work? What pitfalls would you anticipate? Is there anything you would add or do differently? Finally, assuming I have a dough that I can stretch (I wouldn't risk it otherwise) do you see any way this could damage my pasta roller?


texts: I go to a food cart regularly and I've had this red lentil soup before but today I noticed that the minced onions were really crunchy but didn't taste strong as if they were raw. The lentils were soft so I'm sure that the soup was cooked long enough to make the added vegetables tender. I'm assuming this is because they weren't sauteed before they were added to the soup? Could there be some other reason?


texts: What is the type of cheese in "chips and cheese" UK fast-food? (with photos)

texts:
I went to England a few years ago for a couple months. I took pictures of a fast-food dish, "chips and cheese" that is uncommon where I live. More than that, the taste of the cheese intrigued me. The pictures were took in Stafford in case regional culture matters for the answer.

I've tried to replicate the taste once in a while, but I don't know what cheese is being used. Internet research points towards cheddar as the most likely match, however every time I gave it a try the taste did not seem to be it. Therefore I've tried to sprinkle various other types of cheese to no avail.

Based on the cultural details above and the provided picture, what would be the type of cheese?

If it is cheddar, is there a "specific type" of cheddar I would have to look for that would taste similarly when used in cooked dishes?


texts: How can I eliminate icicles from homemade ice cream?

texts: When we make homemade Coffee Ice Cream, using instant coffee dissolved in hotwater, we always have icicles form. Is this avoidable?


texts: We boiled the carcass of the turkey and let it set in the refrigerator for about 5 days. When I took it out to prepare the soup it was like gelatin. I know that's OK, however at the bottom there was white stuff. Could that be fat? I always thought fat was on the top!


texts: What kind of cookware is suitable for a glass ceramic stovetop?

texts:
I have a glass ceramic stove surface. I need to buy some cookware, but I'm not sure what kind I need to buy.

The manual has the following opinions about what cookware I should use (paraphrased):

Aluminum: Care must be taken when using aluminum because it can break, fuse to, or mark the stove surface
Copper: May leave metal marks on stove surface.
Stainless Steel: Uneven cooking results.
Cast Iron: Not recommended.
Porcelain-Enamel on Metal: Heating characteristics vary based on core material. Coating must be smooth or it will scratch the stove surface.
Glass: Not recommended.

Based on that information, it seems stainless steel or porcelain-enamel on metal are the only two types that aren't going to ruin the stove surface, and that I'll get the best results while cooking if I choose porcelain-enamel.

However, I see mixed opinions all over the net about what is suitable for the glass ceramic stove surface. One article I found was here: http://www.ehow.com/how_4499460_buy-cookware-ceramic-glass-cooktop.html. Contrary to what my manual says, this person says I should include cast iron cookware in sets.

What kind of cookware can I buy that will not damage my glass ceramic stove surface?


texts:
This week I was preparing Thai curry and something odd struck me when comparing the two packages of curry paste in my pantry. They're both from the same brand; the yellow curry says

Cut 300-350g of meat (substitute) or fish into pieces. Stir fry the curry paste for a short time over high heat and add the meat. Add 600g of vegetables and stir fry for another 2 minutes. Add 400ml of coconut milk (or less to taste). ...

but the red curry says

Cut 300-350g of meat (substitute) into pieces and stir fry until they're brown. Add 600g of cut vegetables and stir fry for another 5 minutes. Add the bag of curry paste and the 270ml of coconut milk. ...

Notice the difference when the curry paste is added. I've checked another recipe for red curry which says to add it first. I can imagine it makes a lot of difference whether it's in direct contact with a very hot wok, or just warmed up as part of the sauce. But what is the actual difference, and why would it differ between packages/recipes? Or would this depend on how it has been prepared before packaging? Also, suppose I have a package of curry paste which doesn't include a recipe, what's the general advice for it? Add it first or later?
(For those of you able to read Dutch, this is the yellow paste and this the red one. They're generally available at the supermarket known for its hamsters.)


texts: Do I put the pot roast above or below the vegetables in my crock pot?

texts: When cooking a pot roast in a crock pot, do I put the meat above or below the vegetables? And does cooking it on hi or low have effect on this?


texts: Safety of adding dried hot pepper to opened jar of pickles

texts:
I have a particular brand of jarred pickles I buy from a local supplier. They're some kind of beer pickle, and the brine has a vinegar and IPA type of taste, and it's loaded with garlic and dill. Very tasty indeed.

I also have a fondness for hot peppers. I recently bought some dried powdered hot peppers, including smoked ghost pepper (which tastes awesome) and dried Trinidad Mogura Scorpion pepper, which is mostly heat, and not too much flavor.

Would it be safe to add a teaspoon of each of these powders to a 700mL jar of pickles (yes, I love them obscenely hot) and store the result in the fridge for up to a couple weeks? My primary concern is the hot peppers causing spoilage by adding them.

Thank you.


texts:
I love Bearnaise. I use a recipe that calls for clarified butter, but why just not normal melted butter?

Is it purely taste? Or is it because filtering the milk solids away changes how the bearnaise reacts to heat or something else?


texts:
In Portugal, chilies in olive oil are a very typical form of spicy sauce, in both commercial  and artisan forms. Different types, amounts, and mixes of chillies result in different flavours and it can be very nice.

However, I worry about botulism. I have googled for this and find many warnings against preserving garlic or other spices in oil, but nothing related to chilies in particular.

Are chilies different?

Or are the commercial chili olive oils prepared in a way that makes them safe? Any way to achieve the same at home or should I just stick to the industrially prepared products?


texts: What purpose could baking soda and cream of tartar serve in a meatball recipe?

texts:
I came across a recipe for Italian-style meatballs today that includes two ingredients I've never seen used in any meatball recipe before: baking soda and cream of tartar. It also does not include any sort of bread or breadcrumbs, as is generally customary.

What could be the purpose of adding these ingredients? Does it somehow go hand-in-hand with omitting a bread filler?

Recipe ingredients:

1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1 tablespoon water
1 pound ground beef
1 tablespoon balsamic vinegar
2 cloves garlic, minced (about 2 teaspoons)
1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon Italian herb blend (or oregano)


texts: Why does Chinese food reheats better on stove than in microwave?

texts: Especially when there is sauce in the food. It seems the sauce heats less evenly in the microwave. I suspect the kind of flour used in the sauce is the problem but am not sure.


texts: Are areas filled with an oily texture common in jamon serrano

texts:
I bought a whole jamon serrano right before christmas and have kept in at approx. 20°C and between 55-65% humidity. I have enjoyed every slice of delicious meat and have now started to cut the last part of it; the punta (end piece). However I suddenly uncovered a canal running under the skin which secretes a substance very similar to cooking oil. The smell is heavily bitter, like nuts gone bad.

Since I don't know the details on how a jamon is prepared, I wonder if this is expected, or is it a sign that the area is somehow contaminated?


texts: I recently bought a book of Asian recipes. The author seems to have a huge crush on red bean (azuki) paste, since about a half of the recipes call for it. Unfortunately, the availability of red beans seems to be on about the same level as dodo eggs. Is there something that can be used as a substitute to get a close approximate of the taste and texture?


texts: I want to make Sweet Potato Pie for the first time for Monday yet I'm going to be busy on the weekend. This got me wondering what are proper storage ideas for Sweet Potato Pie. For instance if I make the pie tomorrow would it taste just as good for Monday if I freeze it after it cools and defrost it Sunday night? Or are there other methods I should utilize?


texts: Why did my Turkish Delight come out flavorless?

texts:
Yesterday I made Turkish Delight, and today I cut it into squares and tasted it. This was the recipe:

330 ml liquid (apple juice, from freshly cold-pressed apples, strong flavor)
A small amount of ascorbic acid, to prevent apple juice from browning
330 grams of sugar
25g powdered gelatin
icing sugar

Steps:

Boil sugar and liquid until at 115 degrees celsius
Take off the heat
Add gelatin, soaked in a bit of the liquid
Let set in a cold environment
Cut into pieces
Dust with icing
Enjoy

It has set fine, it's pretty beautiful and hasn't bled yet (making icing soggy) but perhaps in a while.

The problem is that it is UTTERLY tasteless. Before cooking the sugar solution, it tasted great, and had a beautiful green color. After cooking, it was almost tasteless and almost completely clear.

Why did the juice lose the flavor, and what can I do to prevent it? It happened before adding gelatin.

A bonus question: It took a while to reach 115 degrees, about half an hour. It seems that cooking to 115 was mostly a matter of reducing the solution so that the boiling point increased. Does the extended boiling have any other beneficial effects, or can I simply increase the sugar amount from the start and bring it to a boil?


texts: Does a sharpening steel ever need to be replaced?

texts:
Possible Duplicate:
  Do honing steels wear out?

I've been using my sharpening steel for several years. The tiny little ridges that run along its length seem to be somewhat worn, although they're still visible.  I'm wondering if I'd get a better job from a new one, but they are rather expensive so I thought I'd ask first.  Is there a way to tell when a steel needs replaced, other than just by the performance of the knives that are honed with it?  I don't have a way to compare with a different sharpening steel, or a new one.  Or are they the type of thing that you can buy one time and use forever?


texts: What flour and technique do I need for hand pulled noodles?

texts:
I can't get the dough I tried to be good enough so that I can pulled it and make noodles out of it. What kind of flour exactly do I need? What are other things do I need?

I have used self raising flour as a base with water and yeast according to some random recipe on the net but it is not what I expected. I did a little research and found out that I should use a special flour for this but can't find anywhere what it is.


texts: How to make a strong cup of milk tea without boiling it much?

texts:
As it is known that boiling the tea for a quite some time extracts tannins. But, that is the only way I know of making strong tea.

Cup size: 150 ml.

I put 3/4 cup of milk and 1/4 cup of water in a vessel with 1/2 tbsp of tea and 1/2 tbsp of jaggery on a slow flame, and let it boil for some time.

What is other way to get a strong cup of milk tea?

Is there a way to get a strong cup of tea without boiling tea at all?

This is the tea I use:

http://www.tataglobalbeverages.com/brands/tea/tata-tea/premium

These leaves are totally crumbled.


texts: How to reduce the sourness of homemade frozen yogurt?

texts:
I like to make homemade yogurt and I am experimenting with timing to get my yogurt to be not so sour but still completely set. Yogurt is, by definition, quite acidic since that is what sets the protein in the first place.

Commercial frozen yogurts seem to be much milder than I can achieve at home. I assume this is because they are using thickeners rather than 100% yogurt. Because they aren't as sour you can find frozen yogurts of almost any flavor.

Since my yogurt is so sour I am more limited in what flavors work well with it. A sour chocolate frozen yogurt does not make my tongue happy. I have in the past made a variety of citrus flavors with and without ginger. These are tasty but I'm getting tired of them.

How can I make my frozen yogurt less sour so that more flavors work well with it?


texts: Bone-in fried chicken pieces not cooking through

texts:
I always fry a whole fried chicken in 12 pieces (bones removed from breast, tenderloins separated and remaining breasts cut in half) and haven't had any problem with the white meat cooking evenly.
However the dark meat is another story.
I seem to only be able to get the skin done well and crispy but then find the mean near the bone isn't done, or using a thermometer I can get the meat fully cooked but then the skin is getting burnt.  Most of the time I end up with the former, then bake it for a little longer to finish, but that has some soggy effects on the skin.
Any recommendations?
I haven't tested it yet but I was thinking of getting the white mean done and the dark meat skin crispy and then lowering the oil temp (from 350°F [180℃]) a bit and finishing the dark meat that way.


texts: What's the difference between a French oven and a Dutch oven?

texts:
I've been haunting the discount cookware sites looking for Le Creuset pieces that won't put me in the poorhouse. I found two pieces that are similar size and price - one is a French oven and the other is a Dutch oven. There's nothing in the descriptions of them that tell me what the difference is between the two. Can anyone clarify?

Edited to add specific pieces

2 quart French oven

2.5 quart Dutch oven


texts: Substituting hazelnuts for almonds, baking

texts:
I simply prefer hazelnuts to almonds, especially in sweet applications. I've been recently gifted with a pound of very nice bittersweet chocolate so I've decided to do America's Test Kitchen's Sacher Torte, but I'm going to fill with some kind of Frangelico cream cheese or buttercream mixture instead of raspberries or apricots. That I'll just tweak until I like the results, but the cake itself (almost but not quite flourless) really needs to be right the first time. Here is the relevant portion of the recipe:
"Process remaining cup almonds until very finely ground, about 45 seconds. Add flour and salt and continue to process until combined, about 15 seconds. Transfer almond-flour mixture to medium bowl. Process eggs in now-empty food processor until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Using whisk, gently fold egg mixture into chocolate mixture until some streaks of egg remain. Sprinkle half almond-flour mixture over chocolate-egg mixture and gently whisk until just combined. Sprinkle in remaining almond-flour mixture and gently whisk until just combined.

Divide batter between cake pans and smooth with rubber spatula. Bake until center is firm and toothpick inserted into center comes out with few moist crumbs attached, 14 to 16 minutes. Transfer cakes to wire rack and cool completely in pan, about 30 minutes."

Is there anything I should know about hazelnuts and almonds before I start? Perhaps a difference in the fat content? Is there anything I need to know about peeling the hazelnuts (I understand that task to be a bit notorious)? I'll buy the hazelnuts raw in the bulk aisle of the grocery. I would think that I should peel and lightly toast them. Can you anticipate any other way that this substitution could be problematic?


texts: Is there any way to make jack-o-lantern pumpkins worth eating?

texts:
Background: For the holiday Halloween in America, we make decorative lanterns -- Jack'o'Lanterns -- from large pumpkins.  These pumpkins are bred to be large, durable, and dry to make them easy to carve.  This also results in them being fairly mealy and tasteless as food.

Question: is there any food preparation I could make with a surplus jack'o'lantern pumpkin that wouldn't be a waste of the other ingredients?  Some way to prepare it that would make up for its dry texture and weak flavor?

I've tried roasting one (Afgan-style) on previous years, and it didn't help; it was dry, mealy, and roasted. And yes, I do clean and toast the seeds, which are tasty.  I'm looking to do something with the flesh.


texts: How should I add smoking wood when grilling on charcoal?

texts:
Today I bought some apple wood to smoke some chicken wings. I was following an article on serious eats and it suggested to let the wood ignite for about 5 minutes before it produced smoke. I put the apple wood ontop of the already ashed charcoal and ignite it did. However, there wasn't much smoke to be had. It looked to me to be turning into charcoal. I instead put some more chunks on and closed the lid, causing the grill to bellow white smoke. The wings turned out much darker and appeared to me to have some semblance of a smoke ring, but I am unsure if I am doing the right thing.

My question is, how should I add a smoking wood to a charcoal grill? If it matters I am using a Weber kettle, not a smoker.


texts: Is there a known 'lifehack' to facilitate the picking back up of the bay leaves after cooking with them?

texts:
I'm about to do a Spaghetti sauce batch this afternoon, and I can't seem to remember a life hack that I read that made it so you didn't have to go through you sauce and pick the bay leaves one by one.

I can't remember if you have to put them in a teabag or something like that.

So is there a known 'lifehack' to facilitate the picking back up of the bay leaves after cooking with them?


texts: My GF bought a kettle with copper finish. Looked really nice until water stains started to leave marks on it. It is now almost entirely covered with those darker gray-ish marks which I assume are some sort of oxidation. Is there a safe way to clean this?


texts: "Post-marinating"? Is it a real term or do my taste buds deceive me?

texts:
Two nights ago I cooked some chicken on my George Foreman grill, just plain (a bit of non-stick spray but that's it). Then I chopped it up and put it in rice and stuck it in a tupperware for lunch today. I then rummaged my fridge for something to add flavor. Well I had some soy sauce and some teriyaki marinade, so I poured some of both in the tupperware, making sure to mainly coat the chicken with them.

That was two days ago; this morning when I got it out of the fridge before leaving for work, the sauce seemed to have soaked into the chicken, so I wondered if it's any different from marinating before cooking. And just like I thought, I just finished my delicious chicken and rice and if I didn't know better I would swear the chicken was marinated before cooking.

Is there any difference between marinating before or after cooking? I mean obviously if you cook, then marinate, then eat it right away it won't be soaked into the meat at all. But something like this where I cooked it and THEN marinated it, is there any difference? Does the meat marinate just the same, and is there any reason I shouldn't continue to do it this way rather than preparing better next time and making sure to marinate my chicken beforehand as is generally done?

Sorry if I sound completely naive, I am indeed very new to cooking (being a college student and all) and I've just never heard of post-marinating something, so I wonder if it's commonly done.


texts: Storing cut button mushrooms vs whole button mushrooms

texts:
Do cut buttons mushrooms have a tendency to spoil more quickly than whole button mushrooms?

Also, what are signs that a button mushroom has gone bad ?

Just curious about this.


texts: What is the best way to bake potatoes in embers?

texts:
I have fond (and by now possibly largely inaccurate) memories of eating potatoes that had been wrapped in tin foil and baked outside in the embers of a fire.

I'd quite like to reproduce the experience for my kids, but preferably without my "tada!" being destroyed by a charred lump of organic matter, or a raw potato.

I expect it's mostly guesswork (and borderline 'cooking'), but do you have any tips or tricks for getting this right (or nearly so) first time?


texts: White stains and stainless steel cookware

texts:
I know this question has been asked before in some form or another, but I can't seem to find a definitive answer. I've looked on SA, chowhound, martha stewart, about.com, etc., and answers seem to vary. Answers that I've seen vary from using vinegar to washing using special stainless steel soaps (which I'm not very keen on using) to only using soft sponges and hot water.

The one thing I always do is wash my stainless steel with warm soapy water and a soft sponge. If there's burned food stuck on the cookware, I scrape it off with a wood pot scraper (lightly, of course). And I always dry with a soft cloth immediately after washing. Yet I still get stains!

I'd like to get a general consensus on how to prevent those white and rainbow colored stains as well as minimizing corrosion.


texts: Clean fridge shelves which can't be removed?

texts: What's the best way to clean out the parts of a fridge that can't be removed? I found that on my fridge, for whatever reason, some shelves on the inside of the door can't be taken out.  Is there a cleaner that can be used that's food safe that I can use in the fridge without washing it off?


texts: After baking, bread coated with shiny residue

texts:
Started making sourdough bread at home. Baked last night in non-stick pans (Cuisinart, Xylan coating, I think) and left to cool off overnight.

This morning, I took a look at the bread, and it's coated in metallic-like shiny gray residue.

What's going on here?

Are the pans defective and shouldn't have done that, so we should return them for new ones?
Am I an idiot for putting somewhat acidic (sourdough, after all) food into a non-stick (steel-base) baking pan?
Something else?


texts: Why is some metal safe to use in a microwave, but others not?

texts:
This might be a more scientific question, but it relates to cooking and I thought it was interesting.

I just made my lunch which was a microwavable bowl of chunky soup.

The directions said:

  Remove metal lid, remaining metal rim is microwavable.

How can this be?


texts:
I recently made some pan-fried chicken breast halves. When I wanted to reheat the leftovers I tried to do it in the conventional oven instead of the microwave oven as usual. Following some instructions on the Internet, I preheated to 450 °F, put two chicken breast halves from the refrigerator on a baking sheet, covered with aluminum foil, and then put in the oven for 10 min. In the end, the chicken was pretty tepid. I resorted to putting them in the microwave oven under plastic wrap for 1 min and they were fine.

This raises two questions for me:

What did I miss out on by using the microwave in the end instead of sticking to the oven?
How should I have heated these up in the oven instead of what I did? I worry about overcooking or burning the food.


texts:
I want to make some chicken with ginger and garlic, and every recipe I look up puts the garlic in at a different time.

In Korean food, it is grated into the marinade.

In India food, it's mixed with ginger and ground into a paste that you cook down and then mix into curry.

In American cooking, you saute it after sauteing some onions in the fond/fat left behind after rendering the chicken.

In the specific Chinese dish I was looking at, you throw it in right at the end of stir-frying the pork. (video here: https://www.youtube.com/watch?v=uhYEy3PA0RI).

In another thread on Cooking StackExchange, you flavor the oil in the beginning with it (no mention of taking it out).

So my question is, garlic do you determine when and how to add garlic to the dish?

I imagine the answer will be "depends what you want to taste", so if you can answer how it makes things taste, that would be great!


texts: How do I adjust cooking time/temperature for peanut brittle?

texts: When I used a recipe for peanut brittle that worked in a higher altitude in a microwave it burned.  Should I use less time or power?  How do I know it is the temp. for a nice brittle?


texts: Choc pudding, cook & serve hasn't thickened

texts: I cooked it for 30 min over medium high heat, stirring frequently. I used 2% milk. It didn't thicken completely, but eventually I removed it from heat, thinking it would thicken in the fridge.  It hasn't. Can I bake it in the oven for a few minutes?


texts: How can I make sweet potato fries soggy?

texts:
I ordered from a local restaurant recently, and their sweet potato fries tasted so similar to what I remember regular fries tasted like.
I decided that I'm going to try and make them myself, however, I can only find posts on the internet showing how to make them crunchy; it seems like more people prefer them this way.
Anyway, how do I go about doing this?
Is my only choice to make them and leave them somewhere and wait for them to get soggy over time?


texts:
I want to combine two off the shelf products with existing recipes into a single off the shelf heat and eat ready to go meal.

Dinty Moore Beef Stew & Dumplings

Pillsbury Slow-Cooked Chicken and Dumplings

Both recipes call for the addition of water, but if I am combining the canned stew with the refrigerated dumplings do I need to add water?  How should the combination be prepared?

This recipe will be used to create a meal for several people while camping.


texts: What is the Key Difference Between Nougat and Meringue?

texts: Both are made from whipped eggs and caramel syrup. Why nougat is viscous and meringue is soft and can become dry and crunchy?


texts:
I have an American recipe for molasses cookies but I live in Germany. I have not been able to find molasses in the grocery stores near me. Are there any good substitutes?

Thanks for any help.


texts: What is the simmering temperature in thermometer?

texts:
I would like to know the simmering temperature what is when we simmering food.

I just purchased a food thermometer and would like to learn how to use it.


texts: If not hydrogenated, how are spreads from olive oil made?

texts: I read that many spreads are non hydrogenated, so then how are they made solid?


texts: On a naked chicken (skin on, but no coating, batter) is there any benefit of double frying?

texts: So I have stumbled upon a recipe on seriouseats about double frying chicken wings in this case to get it to the most crispy buffalo wings possible. It makes me think will it helps with getting “ayam goreng” chicken legs and breast, which is traditionally cooked without any coating or batter (just marinated beforehand) to be the most crispy and juicy possible. Seriouseats mentioned to “confit” it first for 225-250F for 20 minutes and then letting it cool before final frying it at 375-400F for about 10 minutes.


texts: I live near San Francisco and I am in love with the local sourdough bread. It is very expensive and I'd like to bake my own bread. I am wondering though, is it possible to make sourdough starter from regular breadmachine yeast?


texts: Why are my cheese curds not well-knitted after pressing?

texts:
I've made several cheeses at home following a cheddar recipe. After I've aged the cheeses and cut them open, I'm usually finding that the cheese has a somewhat spongy, open texture with small visible holes in it, similar to provolone:

This is in place of the denser, solid texture that I expect from cheddar:

The taste of the cheese is quite good, but I can't figure out why the texture isn't turning out as expected. What am I doing wrong?


texts: Sous Vide Roast: What should I do with the excess liquid in the bag?

texts:
I am new to sous vide. I am currently cooking a roast at 140 F. I can see there is a bit of liquid, and probably blood around the meat in the bag. It has been going for 8 hours now at or above 140, so all should be well as it is at it's largest, ~2 1/2" thick. I am going to serve with potatoes, onion, and carrot. I plan to stew the left overs.

What should I do with the liquid currently in the bag? Would it be best to discard, or use for broth or to cook the vegtables?

I considered draining and catching the bag of the liquid, and resealing the roast in a new bag to go back in the water bath. I could then use the liquid to cook the veggies. What would that do to the roast, if it cooked another 30 to 90 minutes?

Note, I do plan to brown in a cast iron skillet for Maillard.

Suggestions? Thanks.


texts:
I like to make this recipe with thin spaghetti, Eggplant, fresh tomatoes, and mozzarella. 1 pound of eggplant is sauteed in 1/4 inch deep vegetable oil.

When the meal is done it's too oily for my taste. How can I make the eggplant less greasy/oily tasting?


texts: I want to assemble a lasagna with cooked noodles and freeze to be thawed out and cooked for Christmas. I am concerned that taste will be compromised because of not being completely freshly made. I am stressing about this because it's for such a special occasion but I'd love to free up time for that day, if possible. Anyone have any thoughts about your experience with final taste results?


texts: How to remove white stain after stove cleaning?

texts:
I cleaned the gate of my stove using easy off oven cleaner and then had some white stains that cannot be removed:

How do I remove the stains?


texts: What is the difference between kidney beans, navy beans, and black turtle beans?

texts:
I want to know the difference between what I think are similar bean types: kidney beans, navy beans, and black turtle beans. I know that these beans come from the same plant, are almost the same nutritionally, but are differently colored and shaped.
What I do not seem to find, is what is the difference in terms of cooking and flavor? Are they differently flavored? I have seen some pages saying that kidney beans take longer to cook, but I do not know how the other two compare on that.


texts: How to make less salty Fermented Black Bean Stir Fry

texts:
I recently tried a variant of chinese stir fry using Lee Kum Kee Black Bean Garlic Sauce. I liked the flavor, but the end result was significantly saltier than I prefer.

The rough recipe I used was:

2 Tbsp black bean garlic sauce
5 dried peppers
1 Tbsp garlic
1 Tbsp ginger
5oz baked tofu
Various veggies
1 tsp Sesame oil, drizzled after cooking

It seems like maybe I need to modify the sauce by adding something. However, soy sauce seems like the wrong direction since I'm trying to get less salty.


texts: How do I get a space between my pork filling and the hot water raised crust?

texts: I tried to make a hand raised pork pie and made the jelly from pigs' trotters and bones but when I tried to pour it down the hole it seems there is no space between the filling and the crust. How do i get that space?


texts: Ice Cream Bar Wrapping Machine Suggestions?

texts:
I have been making some ice bars recently, and was wondering what the most cost-effective way would be to package them.

I am not talking about Haagen-Daaz level of production capacity but more like a mom-and-pop store kind of capacity, which will be done by hand ;)

Is there an affordable machine/tool that can zip/seal my ice cream bars? I thought about one of those vacuum sealers but I don't think they won't look that good.

I did some research on the types of wrappers and noticed that there is a smooth-end version (picture 1) and a sawtooth-end version (picture 2). I personally prefer the smooth-end version because it looks more elegant.

Or, if such machines are too expensive, are there any other good options that can yield the same results? Maybe custom ordering a pre-sealed package with one end open and has an adhesive on it so I can just slip the bar in and simply zip it that way?

Again, it doesn't have to be of high-capacity. I'd really appreciate your input on this! ;)


texts: Can regular sugar be substituted for maple sugar?

texts: I found a cake recipe that wants maple sugar in it, but I don't have maple sugar.  Can regular sugar be substituted?


texts: When I'm separating egg whites, how much does it matter if a little yolk gets in?

texts:
I was separating egg whites today and one of the yolks broke and contaminated my bowl of whites. I started from scratch, but I'm wondering if I really needed to; would a tiny bit of yolk (say, 1/8 tspn in 4 egg whites) mixed in with the whites make a big difference?

To provide some context, I was about to whip the whites with castor sugar to make almond macaroons.


texts:
This is my ciabatta recipe:

4 cups flour
2 cups warm water
1 teaspoon salt
1/4 teaspoon yeast

Mix water and yeast
Add flour and salt
Stir into a heavy batter
Set aside covered at least 8 hours
Heat oven to 400
Bake on a flour dusting for 30 minutes

What would happen if I substituted corn flour for wheat flour?  Perhaps half and half?


texts: How to keep the bottom of my bread from getting burned?

texts:
I have been experimenting with making whole grain sourdough bread at home. My current recipe is for a loaf that is about 4 cups of flour total, not counting sourdough starter, evenly split between bread flour, whole wheat, and dark rye. After preparation and rising, I cook in a dutch oven, with the dough shaped like a long cylinder stretching from one side of the dutch oven to the other, so that it rises into a loaf shape. Cook time is 30 mins with the lid on, then 5 mins uncovered; at 500 F in a conventional oven. After cook time, I immediately take the loaf out of the dutch oven and let it cool on the counter.

This creates a pretty satisfactory loaf of bread; simple to make, tasty enough,  cooked all the way through with a nice crust on the outside. My only issue is that it "burns" on the bottom where the loaf is in contact with the dutch oven. The loaf is slightly blackened on bottom, though that is mostly a cosmetic issue, there is no burnt toast flavor. However, the bottom 1/4 inch of the loaf is very tough and hard to cut when slicing.

I've tried varying cook times and haven't be able to solve this burning problem. What are some tactics that might allow my loaf to cook the same way on the crust and insides, but not burn the bottom as much?


texts: Preventing Warping when Roasting at High Temperature

texts:
I like to roast in a gas oven at 400F for extended periods.  Ex: I will cook large batches of bacon at 400F for about 35 min, and large batches of Brussels Sprouts at 400F for 60+ min (with stirring).  I have a large, gas convection oven.

A challenge I experience is my pans warping.  This can cause them to suddenly deform in the oven, flinging food out of the pans and causing burns in the oven.

I recently got a set of 18-gauge stainless steel baking sheets, an upgrade from a thinner, cheaper set I had before.  These have helped some, but I still experience warping.  My questions:

Would aluminum be better than stainless steel for purposes of preventing warping?
Is the use of metal inevitably going to risk warping? (i.e. do I just need to give up and switch to glass or something?).
Do I just need an even higher gauge (e.g. maybe 10?).  (note: I like to use baking sheets that are at least 20in x 14in, and it's hard to find sheets this large at gauges higher than 18).
Am I somehow missing something else entirely?

I've read that having fewer raised edges can reduce warping.  But, I really need the pans I use to have all four edges raised about an inch.


texts:
I love to cook but I'm not too much into baking. My mom is currently visiting from overseas so there is more baking going on in the house.  Unfortunately, she doesn't really know English so it's hard for her to evaluate different types of flour that are available in the supermarket.  I got her the King Arthur All-Purpose the other day and she baked some rolls with it but said they didn't rise as much despite using baking powder.

I use flour mainly for making frying batter for fish as well as for roux when I cook stews.

I noticed that, in addition to the differentiation between bread and all-purpose, flours also differ in whether they are bleached vs non-bleached.

I would like to learn more about different kinds of flour and what makes them different and what the best kinds are for different uses.


texts: What is my pizza cutter's handle made from, and how do I stop it from staining everything it touches?

texts:
A while back, I bought an ordinary-looking pizza cutter with a dull grey handle.  However, I soon found out the hard way that the handle is made from some weird metal or alloy that reacts with water, staining everything it touches black:

"Water" here includes even slightly moist or sweaty hands, making this a real pain to use.  What is this stuff and how do I stop it from staining?  And for extra credit, why on earth would you make a hand-held kitchen utensil from it?!


texts:
I've been making jams and jellies for a while now.  While I don't have this problem as much with marmalade, for some reason my jam usually separates when being jarred and canned.  By separate, I mean the fruit all migrates to the top, leaving the bottom half just liquid (jelly-ish).  Is there a reason this happens or something I can do to prevent it in the future.  The taste is still good, but I was thinking it'd be nice if the fruit stayed consistent through-out the jam.  :)

Edited for recipe and directions.

Basic jam recipe:
5-6 cups chopped fruit
4 cups sugar
1 pkg low sugar pectin
1/2 tsp butter

I reserve sugar and pectin per instructions on package (1/4 or 1/2 cup sugar - I can't remember) and set aside.  Then I put the fruit, butter and remaining sugar in a pot to bring to a boil.  I add the sugar/pectin mixture and boil (I think) for a minute.  Then I put the jam into prepared jars and add a lid and a ring and process in a water bath for 10 minutes.  Then I put the jars on a table to cool and set up.

This recipe is on the low sugar pectin instruction sheet.  I just vary the types of fruit and sometimes the types of sugar (brown sugar, honey, etc. but always use 1/2 cane sugar).


texts: What to consider when learning to make sushi at home?

texts:
I like eating sushi and think it would be a fun experiment to attempt making sushi at home.  I've seen rolls put together in a restaurant a couple times - looks so simple!  I've heard it is difficult though.

I'm wondering if there any special utensils that I would need to make sushi rolls aside from basics found in most kitchens?  Is it the kind of thing that I should look for a kit?  I'm also curious if there is anything recommended for beginning - certain ingredients to use (perhaps on the cheaper side to get started), etc.  Maybe some gotchas to avoid.  I've been looking for a guide, potentially with detailed pictures to get started with, but nothing has hit the spot yet.


texts:
For those who take tea with milk, opinion seems very much divided about whether to add milk to the cup before the tea or vice versa. I have seen some suggestions relating to the milk protecting the fine china when the hot tea was poured, and even suggestions relating to killing bacteria in suspect milk.
My personal preference is to pour the milk in after the tea, and I do believe there is a difference in taste but I wonder whether this is simply a case of being able to more accurately gauge the quantity of milk being added, as the colour of the the tea serves as a guide.

Is there a measurable (ie scientific) difference between the processes of (i) adding milk to the tea, and (ii) adding tea to the milk that will lead to a different flavour outcome?

This question touches on the issue, but doesn't quite give the answer I am looking for.


texts: How should I convert my Victoria sponge to a chocolate sponge?

texts:
I generally bake Victoria sponge cake with 6 oz flour. Now to make a chocolate sponge cake do I substitute 2 oz of flour with cocoa powder or do I keep the 6 oz flour and add additional 2 oz cocoa powder.

I have seen some recipes that mention the former and some recipes mention the latter of what I mentioned above. Which of these 2 methods is the best way to prepare a chocolate sponge cake.


texts:
I have a stainless steel tea kettle, with sprayed on porcelain enamel.  The interior is sprayed black, with little white dots.  A very common design in the old ovens, and in many tea kettles.

When I wipe the interior dry, black comes off on the paper towel. This happens less if the kettle is emptied, but it still happens.

When I scrubbed the inside with barkeepers friend, the enamel itself came off, and left brown streaks.

What is the black that came off in the first place?  Is it enamel or oxide.  What is the brown streak?

** Update **

I had the tea kettle replaced by the manufacturer, but the same thing is happening again - not to the point where it would show up in a photo., but it is the black enamel finish with the white dots, and some of the white dots are gone. I was thinking of getting a water testing kit, and simply testing the water after its been sitting in the kettle to see what if anything is leaching. The reason I don't just get a plain stainless steel is that this is very, very, very pretty and that does matter to me. Not enough to ingest toxins though. Not sure what to test for, but I will order some kind of kit. It is not paint, it is sprayed on enamel - that's what the manufacturer said.


texts: How do you know moldy cheese is not spoiled?

texts:
This question made some people laugh, but I think it is a serious issue. There are types of cheese on which mold is cultivated, such as Rocfort cheese.

Unfortumately, some harmful mold may grow on old cheese, or one that was not treated under strict hygienic control. Most would assume the color is due to the characteristic mold, being unable to distinguish the good from the bad one.

Can I distinguish the two just based on smell color and taste?


texts:
I made this recipe last weekend and while it came out very tasty, there was the occasional gritty texture/crunch similar to sand at the beach getting in your mouth. This was more of an issue since the recipe produces a more cake-like cookie, so the grit stands out more.

The batter was pretty thick and difficult to stir, but it seemed fairly well mixed.
I have a feeling this is somehow related to the baking powder/soda, but not entirely sure.

[EDIT]

SAJ14SAJ mentioned the creaming method being a possible source to the issue. I wasn't entirely sure with that step, how exactly would you "cream together" sugar and butter? It said only to soften and not melt, and it definitely didn't appear "creamy" when I was done with it.


texts:
What are food additives that help popsicle/shaved ice melt slower?

Simple popsicle ingredients: water, sugar, flavoring

I used agar agar and gelatin before, but don’t want to: The texture is not the same, it feels like icy flakes, not like fluffy snow.


texts: Under burnt layer prevention for briyani

texts: When I cook briyani on a electric stove top, how do I prevent the bottom layer of the dish in the pot from burning?


texts:
We have made the standard type of these for years, using a recipe similar to this one 3-Minute No-Bake Cookies.

A problem we have sometimes is that the sugar will not set (I think). The cookie should be slightly crumbly and have a granular(?) texture.

However sometimes the cookies will not set properly. The cookies remain gooey and will not harden even after a day or two.

As far as I can tell, the same recipe is followed each time. Possible variables might be boiling temperature (by eyeball, not using a thermometer), the timing of removing the heat and adding the oats, or the humidity (we are in a high (70%) RH area, so some ingredients might be affected).

Also we use Nestle Nesquik instead of cocoa. Also margarine instead of butter.

I would appreciate any insight as to why this may be happening.

ADDITIONAL INFO.

There is one additional difference from the recipe. We mix the boiled mixture with the oats in a separate bowl, rather than adding the oats to the boiled mixture in that pot. Possibly the cooling time is an issue.

UPDATE

After further experimentation, the best result was obtained by using a Dark Chocolate cocoa powder (which I presume has a higher cacao content, although the products I used did not state any percentage).
Even the result of other milk chocolate cocoa powders was not as good.


texts: What can I use in lieu of white wine in this recipe?

texts:
I would like to make the below recipe for a bridal shower, but it is at a church which forbids alcohol and alcoholic products on premises. What can I use for a substitute for the white wine, to still achieve the desired effect?-

Also, there is a lemon and lime allergy, so nothing lemon or lime-y.

  Strawberries and Wine Flower Cheesecake

  (abbreviated recipe with only relevant steps/ingredients. For full recipe, visit the link above)

  Three 1/4-ounce packages unflavored powdered gelatin
  1 1/2 cups white cranberry juice
  1/4 cup granulated sugar
  2 1/2 cups chilled sweet white wine, such as Riesling
  1 quart medium strawberries (about 20 total)
  10 to 12 canned mandarin orange segments (from an 11-ounce can), drained well

  Once the cheesecake is set, prepare the white wine gelatin. Pour the white cranberry juice into a medium saucepan and sprinkle over the remaining 3 packages of gelatin. Let sit until the gelatin is absorbed, 2 to 3 minutes. Add the granulated sugar and heat over low heat, whisking occasionally, just until the gelatin and sugar dissolve, 1 to 2 minutes.
  Pour the gelatin mixture into a large bowl and stir in the white wine. Use a spoon to scoop away any bubbles at the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes.
  Meanwhile, trim away the green tops from the strawberries. The trimmed strawberries should be no longer than 1 1/2 inches tall (1 inch is ideal). Slice the strawberries into 1/4-inch-thick pieces, saving any small end pieces for another use.
  Starting from the outside edge of the cheesecake, shingle the strawberries (pointed side outward and upward) in a circular pattern, leaning the tips of the strawberries against the edge of the pan, about 26 strawberry slices total. Continue this pattern, working inward and making 3 additional concentric circles with the strawberries overlapping each other, leaving at least 2 1/2 inches of empty space in the center of the cheesecake. (You may have strawberries left over.) Arrange the mandarin oranges in the center (rounded side outward and upward) so that the cheesecake is completely covered.
  Use a large spoon to stir the gelatin until mostly smooth. Gently spoon the mixture evenly on top of the fruit, then use the back of an offset spatula to smooth out the top as much as possible. (For a really smooth top, dip the offset spatula into boiling water, wipe it dry and smooth out the top further.) Refrigerate the cheesecake until the gelatin is completely set, at least 4 hours and up to overnight.


texts: How to make a pie crust out of plantains?

texts:
I had heard of plantains, but never eaten them (or seen them). Today, there were green plantains available at the local supermarket, and I seized the chance and got a bunch.

While various Internet sources agree that they can be cooked any old way, nearly all recipes I found include fried plantains. I don't like fried vegetables much, so I thought that I could just modify a recipe. As I have never cooked a plantain, I cannot decide which would be the proper technique to use.

I found a recipe which sounds nice. It uses fried plantain slices to create a kind of pie crust, and then the crust is filled with cheese and spices and baked (it is a savory dish).

For crust:
Heat oil in heavy large nonstick skillet over medium heat. Working in batches, add
plantain slices and cook until golden brown, about 3 minutes per side. Using slotted
spoon, transfer slices to sheet of foil. Pat plantains with paper towels and cool. Reserve
2 tablespoons oil from skillet for filling.

Line 9-inch-diameter glass pie dish with single layer of cooled plantains; reserve
remaining for garnish. Using fingers, firmly press slices together to seal any gaps.

I thought of either roasting the slices in the oven without fat, or boiling them and mashing them, then smearing the mash on the pan (thickened with starch or flour if necessary) and maybe blind baking it. Do you think these techniques would work, or do you have better ideas how to achieve something sufficiently crustlike?

Edit: The conclusion.
First, I was ill some days, and the plantains ripened in this time. Seems to have had a positive effect in taste.
Second, I made a pie crust with fried plantains and a jibarito (with a non-traditional filling) with roasted plantains. Both tasted quite good, and actually very similar. The roasted ones were, of course, not as greasy and much easier to make (the ones in the pan burned on the surface in seconds, despite the moderate temperature). This will be my prefered plantains cooking method from now on, provided I can find them. Just put them on a rack in the 200°C oven and roast until they get a bit golden. Very tasty.


texts: Can you extend the life of frying oil with lettuce?

texts:
Someone told me that putting lettuce in frying oil, it will recover some of the  properties. That way you can extend the number of uses you get from this oil.

I read (Spanish) that doing so will keep the oil from foaming.

Is there any evidence this is true? How should this be done, dump the lettuce in the cold, warm or hot oil? How much lettuce? Would other green leaves work as well, better?


texts: Can arabic gum substitute for fat in making ice cream from homogenized 3% fat (low fat) milk

texts: Many articles suggest adding gum to ice cream batter to make it creamy , can this technique be used to add more gum to the milk to compensate for the low fat homogenized milk. Mostly recipes ask to add full cream along with milk, so if we don't want such a heavy cream ice cream can this or possibly some other technique work to compensate for the lesser fat to ensure a creamy store like ice cream?


texts: Icing a cake with meringue: can it be done in advance?

texts:
I have an event this Saturday for which I'm preparing a layered cake to take.
I was planning to ice it with meringue (Italian, for best stability) and then torching it.
The event begins in the morning, and the cake should be eaten in the early afternoon.

After the event begins, I won't have the opportunity to finish the cake or otherwise modify it.
My idea was to torch the meringue just before leaving for the event.

  Is it reasonable to prepare the Italian meringue at Friday night and frost the cake or would it not hold well until Saturday afternoon? If I make it early in the morning, would it be okay? Or should I look into alternative kinds of icing (e.g. buttercream or ganache)?

EDIT: I went ahead and tried it. What I did was I covered the cake with meringue and torched it, then stored it chilled in airtight cake box. The meringue held well (and the cake turned out great :D).


texts: Is there a fool proof way to fry sausage?

texts:
I love fried sausage with breakfast; it goes great with bacon. But I've always been a little freaked out about under cooking sausage and I don't prefer cooking the crap out of it. Is there a fool proof way of frying sausage, and if not are there any guidelines?

And for bonus points can I get away with frying it in a stainless steel skillet?

Update: I guess the meat of my question is: How do I know when it's cooked enough for eating?


texts: I was in a hurry, put a pork butt and beef brisket in the sink with water and ice to thaw. (overnight) they were still cold this morning. Is it completely unsafe to try and smoke/cook on the grill? Or, can I still cook them just make sure they cook to a higher temp to ensure all bacteria is killed?


texts: What is the lowest temperture I can use to cook fresh pasta?

texts: Say I want to cook fresh pasta and I don't have access to a stove or hotplate.  I can heat water with an immersion circulator.  I can get close, but can't achieve a boil.  What is the lowest temperature needed to cook fresh (water and/or egg based...but not dried) pasta?  While I provide the circulator as an example, this is less of a modernist technique question and more of a science of cooking pasta question.


texts:
Last few times I've made quiche the filling has set more like an Aero bar than the thick dense custard you expect of a quiche. Additionally it's more rubbery than is desirable.

Because I'm using very fresh eggs, the colour and taste is good (and before cutting into it the surface looks fine, not sunken or anything) but the texture and visual appeal is wrong.

In case it matters the fillings I've mostly tried are bacon/pepper/mushrooms. As for the eggs, I'm just whisking them and pouring in.

What causes a rubbery aero bar quiche filling?


texts: I have an old fruit cake recipe and it calls for spry, what can I substitute for spry?


texts: How to clean a "plastic" chopping board?

texts:
The problem is that the sharp knives have caused many cuts all over on my plastic chopping board. Now, I can see the minute vegetable remains in the cuts on board.

What's the way to "easily" get the dirt out of those cuts?


texts: My first time, making scrambled eggs for buffet, my company brought in box of liquid eggs, to be cooked in deep stove top pan. Any suggestions of what needs to be done, how much butter, milk, how to cook without burning them, etc... All help is appreciated...


texts: While double checking a recipe I realized I might have used the wrong type of yeast. There is instant, active, liquid, dry and fresh yeast. What are the culinary differences between all the types of yeast?


texts: So I was thinking, instead of purchasing a dedicated (and expensive) whetstone with limited coarse(ness?) range, why not use patches of sandpaper in increasing grit numbers (getting finer), stretched on some small flat surface? This way I can have as many grit steps as required, to the fineness level required, for relatively cheap and disposable?


texts: What made my veggie scrap broth turn very bitter?

texts:
About once a week I cook up a lot of food and recently I've been inspired to make a vegetable broth out of the veggie scraps that you'd normally throw away. Tried it once with some broccoli stalks and onion and it turned out well.

Today I put in a whole bunch of veggies and the broth became really bitter, completely inedible. I'm not entirely sure what caused this though, so I'd like to know if you can identify what it could be?

Broccoli stem
carrot peels
onion stems
whole sugar snaps
one lemon (most of the juice had been squeezed out though)
fennel
scallion

Jus to clarify I'd say the amount of each ingredient was pretty even, about the same, one or two handfuls.

I feel as if either the zest of the lemon, carrot peel and sugar snaps has the potential to be the villain here but my number one bet is the sugar snaps?


texts: Recipes using butter as a fat to sauté sometimes call for you to wait until the foaming has subsided. What causes the foaming? Why do you wait for it to subside? What's the difference if you don't wait, but just melt the butter and press forward?


texts:
My in-laws have a practice in which they make soup with the lid on the pot, turn off the heat, and leave the pot on the stove without lifting the lid until the next day when they eat it.

Their claim is the heat destroys any existing pathogens, and the lid prevents outside contamination, and that the contents are thus safe to consume.

I found this all a bit dubious. It seems to me that if the lid did have such a good seal, there would be a pressure differential giving significant resistance when trying to remove it.

Is this a safe means of short-term room-temperature preservation?


texts: Ceramic vs Stainless Steel in coffee mugs

texts:
My travel mug broke :(  Looking at replacements, I find that most travel mugs with designs tend to be stainless steel, whereas my prior mug was ceramic. Is there a difference in heat retention between the two materials in this day and age? Are there other considerations I should take into account when choosing between materials?

(Note: I put tea in it)


texts: What to look for in a thermometer for bread making?

texts:
I am trying make wholemeal bread for the first time. I will use the recipe on the back of the wholemeal flour. I don't have any measuring thermometer. It is Winter here and the kitchen might be at 10C. There are thermometers in the shops but they are rather expensive digital thermometers.

Would something like this be suitable?
https://www.amazon.co.jp/SODIAL-R-AEQW-WER-AW145002-%E6%B8%A9%E5%BA%A6%E8%A8%88%E3%82%B2%E3%83%BC%E3%82%B8-%E3%82%B9%E3%83%86%E3%83%B3%E3%83%AC%E3%82%B9%E3%82%B9%E3%83%81%E3%83%BC%E3%83%AB-%E6%96%99%E7%90%86%E3%82%92%E8%AA%BF%E7%90%86%E3%81%99%E3%82%8B%E7%82%BA-200%E6%91%82%E6%B0%8F/dp/B017TXXV3I/ref=sr_1_7?ie=UTF8&qid=1545900519&sr=8-7&keywords=thermometer


texts:
Green onions are said to be milder than onions, which would suggest that if one do not mind the more powerful onion flavour in a particular dish then onions could be used in place of green onions.

My assumption could be wrong here; I am not a chef but a poor father trying to cook. I want to substitute green onion for Escallion in some Caribbean recipes, and several internet sites say that Escallion is green onion - but, confusingly, some Caribbean cooking websites are saying that Escallion is not green onion.

Could someone clear this up for me? Is Escallion the same as scallions (green onions)?  And can Escallion be replaced by onion in a recipe?


texts: Does authentic Italian tiramisu contain large amounts of espresso?

texts:
I see a lot of tiramisu recipes that soak savoiardi in pure undiluted espresso coffee.
Usually the recipe asks for a cup or more of espresso. As a person who regularly makes and drinks espresso, this seems way too much. It's both too much to prepare (8 shots!), and will make for an overpowering coffee flavor in the tiramisu.
I can understand if the recipes are adapted. Especially if the recipe asks for "espresso or strong brewed coffee", while no strong brewed coffee is a by-volume equivalent of espresso.
But, wouldn't original tiramisu recipes use espresso, but in some reasonable amount?
Or, is authentic tiramisu really so intensely flavored with coffee?


texts: Roast Turkey - How to get the meat to fall off the bones

texts:
Roughly, my procedure for roast turkey is:

start with a frozen turkey
a couple of days of partial thawing in the fridge
soak in brine for 12-24 hours to complete thawing and get it more-or-less brined
cook for 1 to 1.5 hours at 450
cook for 4 hours or so at 275

The resulting turkey is always good, but sometimes it results in a very "loose" bird with the meat falling nicely off the bones.  The meat-falling-off-the-bones bird doesn't look as nice for presentation, but I don't care about that.  I find it way easier to process.

So I'd like to achieve that meat-falling-off-the-bones state every time, but I don't.  I feel like my process is close enough to being the same every time, but I never know if I'm going to get the desired results.

Yesterday's bird was not as desired, and I noted that it had been brined for only about 12 hours.  This made me wonder if longer brining helps achieve what I'm wanting.  Other times I've just thought it needed to cook for longer, but doing so didn't seem to help.


texts: Sous Vide Strip came out medium well, what did I do wrong?

texts:
I picked up two NY Strip steaks, about 6 oz each this weekend with the hopes of showing off how awesome my new sous vide circulator (Anova Precision Cooker) with a nice medium-rare steak. I pre-heated my water to 130 degrees, brushed olive oil on the steaks and seasoned them with kosher salt and fresh ground pepper. After that, I vacuum-sealed them (not touching) and submerged them for 2 hours. When they came out, they felt pretty tender, so I seared them in a heavy aluminum pan in hot oil, 30 seconds per side.

They came out OK, but certainly not medium rare. They had the slightest of pink centers, so I would call them medium well to almost well done. I really want to master the art of the steak, so what did I do wrong?


texts: thawing and cooking frozen raw chicken backs

texts: I purchased a case of raw chicken back bones. Cleaned, portioned into 4 lb sealed bags and frozen.  I bought them to make batches of bone broth.  When I unthaw a bag in my refrigerator I notice a lot of blood. Is it safe to put all of that blood/juice and bone parts - covered with water into my crock pot to cook up slow for 12 hours?


texts: How many calories does 8oz of de-fatted homemade chicken broth contain?

texts:
Does anybody know how many calories are in 8oz of chicken broth if I skim the fat during production?

I made my broth with a whole chicken, carrots, onion, celery, garlic, bay leaf, turnips, and sun-dried tomatoes.


texts: How can I deduce at what angle my knife should be sharpened against glass stone?

texts:
First is to pay attention to the angle. Unless the knife is badly worn and needs some serious grinding, you should use a slightly steeper angle than the original edge.

Can you please indicate on my picture where "the original edge" is? What does "original edge" mean?

How do I calculate the "original edge"  of WÜSTHOF 4596-7/20 Classic Ikon 8-Inch Cook's Knife?  Do I need a protractor?

At what angle ought the knife meet my Glass Stone? Please specify a number.


texts: Why is High Fructose Corn Syrup not available as an ingredient?

texts: In the age of molecular gastronomy I am surprised that it seems to be impossible to purchase HFCS (High Fructose Corn Syrup) as an ingredient.  Why is this?


texts: What is the difference between a salsa, a sauce, a gravy, and a chutney?

texts:
Growing up, it appeard that these accompaniments all had their distinct areas and never were there lines crossed.  However the more I live/eat, the more the lines separating them appear to get blurrier and blurrier.

I've had "salsas" that are almost liquid smooth (what I would call a sauce), I've had salsas that are chunks of fruit/vegetables and almost no liquid. Granted, "salsa" is spanish for "sauce" but in American cooking a sauce and a salsa are generally regarded as different things.  I've had chutneys that span the gamut from liquid to something thicker than "chunky salsa".  So, if I call a sauce something that is liquid smooth it wanders into the territory of gravy.  I just want to know how to compliment the chef!

So, what separates these because it appears that whenever I guess just looking at a dish without a description I'll say "nice sauce" and get corrected that it's a gravy, or a salsa or whatever else.

So, if we were to quantify what exactly a sauce, gravy, salsa, chutney, etc. are what are the differences?


texts: Last night I made a delicious vegetarian stromboli and was left with a lot of excess crumbled extra-firm tofu. It was the first time  I have ever cooked with tofu, and as such I have no idea with what to do with the (uncooked) leftovers. What techniques/flavors can I utilize to make it delicious?


texts: How much salt does brining a turkey add?

texts: I want to brine a turkey for Thanksgiving, using Alton Brown's recipe for brining.  My wife is concerned that this will increase the amount of salt and sugar in the turkey, making it unhealthy.  How much salt and sugar from a brine would end up in say a 12 pound turkey?


texts: What is water temperature after electric kettle switches off?

texts:
My tea preparation prescriptions says to prepare it using water heated to 96 Celsius degrees.

When water heated in standard, typical electric kettle reaches this temperature?

Is it (always?) immediately after switch turns off? Or is it 100 Celsius degrees, and I need to wait approx. 3-5 minutes to get to cool to 96?


texts: Can you bake hamburger in the oven? Is it safe? I am trying to make tater tot casserole and always have baked my hamburger in the oven with it is that not a good thing to do?


texts: Cooking meat/fish without Maillard reaction(a.k.a. browning)

texts:
Maillard reaction (browning) is the chemical reaction that occurs during frying. Almost all the recipes on cooking meat/fish are all about frying. Even if it's not frying it still mostly incorporates frying and/or browning. Most recipes of stewed meat suggest frying before actually stewing. Recipes for soups require frying everything before adding it to the soup. Recipes for baking mostly require to pour oil on top of everything to use browning.
Are there any good methods to cook meat/fish without browning?


texts: Salmonella in eggs that been used in mousses and other desserts in their raw state

texts:
The following text is from the FDA site:

  What is Salmonella? Salmonella, the name of a group of bacteria, is a
  common cause of food poisoning in the United States. Most people
  infected with Salmonella develop diarrhea, fever, abdominal cramps,
  and vomiting 12 to 72 hours after infection. Symptoms usually last 4
  to 7 days and most people get better without treatment. However, in
  some people, the diarrhea may be so severe that they need to be
  hospitalized. In these patients, the Salmonella infection may spread
  from the intestines to the blood stream, and then to other body sites
  and can cause death unless the person is treated quickly with
  antibiotics. Certain people are at greater risk for severe illness and
  include children, older adults, pregnant women, and people with
  weakened immune systems (such as transplant patients and individuals
  with HIV/AIDS, cancer, and diabetes).

Salmonella do really exists sometimes in raw eggs. And lots of chefs, use raw egg whites to make mousse au chocolat, and some chefs uses raw egg yolks to in the mousse or other pastries, where they just beat it with some sugar and add it.

How chefs re-insure that the eggs are salmonella free ?


texts:
I got some beef this weekend with the following label. This label is obviously not aimed at the consumer, but as I was after a single piece, the guy behind the counter gave it to me in its original packaging.  When I got home I noticed the details of the label which opens a whole raft of questions:

I'm guessing USE AFTER instruction is to ensure the meat is sufficiently mature before being sold, is that correct?
If that's true, is the whole aging process done in these vacuum-pack bags?
If so, could I have kept it for a further 19 days before opening (I bought it on the 5th)  for a more mature beef?  Who needs "Jamie Oliver Matured for 21 days" if we can just do it ourselves?

PURCHASED:  5th,  USE BY (on sale label): 6th


texts: What other meat can I use instead of pork in a Spaghetti Carbonara?

texts:
I don't want to eat pancetta (or pork) but I want to be able to recreate a similar taste and texture.

What can I substitute for the pancetta?


texts: Use BBQ for both searing and slow-roasting beef

texts:
When I make roast beef in the kitchen I typically have these two cooking steps:

Sear on all sides in a frying pan on high(ish) heat;
Slowly roast it in the oven on low(ish) temperatures.

I've varied the temperature in step 2 from 160 degrees celsius down to 80 degrees (about the lowest temp my oven can consistently provide). I've found that the closer (lower) I get to 80 degrees, the better the result.

I want to bring this process to my BBQ now, preferably doing both steps using the BBQ itself. I'm unsure how to deal with the fact that the BBQ should be rather hot for step 1, yet a lot cooler for step 2.

From experience I know that the heat I'd want for step 1 would at a minimum lead to 180 degrees on my BBQ when the lid goes on (or higher if I'd fail to reduce air flow).

The only workarounds I could think of:

Do step 1 in the kitchen with a frying pan (feels like cheating / will reduce BBQ-flavor);
Do step 1 on a lot of coal, and remove some coal before moving to step 2 (feels wasteful);

Do you guys have any suggestions on how to handle this?

Some more details:

I have a Weber BBQ with lid and built-in temperature monitor;
I have a meat thermometer to measure the core temp of the meat as it roasts;
I use indirect heat for step 2 by having the coal on the sides and the meat in the middle, and intended to use direct heat in step 1 by placing the meat over one of the sides;
I have a chimney to quickly get fresh coal started;


texts: What are these little crystals in my Cheese?

texts:
In some Mature Cheddar, whilst slicing with a knife, I've noticed some tiny crystals.

What are these crystals are they a sign of good Cheddar or not?


texts: Is my heavy cream not actually heavy cream?

texts:
I am under the impression that the difference between milk and heavy cream is the percentage of butterfat/milkfat. I purchased a gallon of D enriched whole milk today, as well as some heavy "whipping" cream.

The heavy whipping cream lists Serving Size as 1 Tablespoon, Total Fat at 5g: 8%, Saturated Fat at 3.5g: 17%, and Monounsaturated Fat at 1.5g (with no percentage).

The whole milk lists Serving Size as 1 Cup, Total Fat at 8g: 12%, Saturated Fat at 5g: 25%, and does not list Monounsaturated Fat.

I believe that g = grams.

The Heavy Cream that I purchased is the only heavy cream available at the local store where I generally do my shopping.

So, if heavy cream is supposed to have more milkfat than whole milk (I've read 30-40%, and in some cases higher), why does my "heavy cream" seem to have much lower fat content than whole milk? Is it not heavy cream? Am I missing something?

Is my grocery store committing dairy fraud? (it's a store brand). If so, is there anything that I can or should do about it (aside from shopping elsewhere)?

I live in the U.S., btw,


texts: Optimizing for efficiency: boiling frozen salmon without defrosting

texts:
Background: I'm trying to eat healthier - not necessarily optimizing for taste but for cooking complexity/time and health.

I have frozen salmon filets (small/thin) I'd like to cook in boiling water, doing nothing else than boiling water, setting timer and returning to a cooked meal.

How do I know salmon is done? At the moment whole process (dropping salmon into boiling water and cooking for 20 minutes) seems alright but I'm afraid of not cooking meat thoroughly. I found oven cooking thermometer but it doesn't seem to be designed for use in water


texts: Does this tool exist? Perforated disc for making stock

texts:
There's a piece of kitchen equipment (described below) that I frequently find myself wanting, but I can't find any sign that any such thing actually exists. Perhaps I've looked in the wrong place. Perhaps there's a reason why it wouldn't actually be as useful as I think. Does it exist? and, if not, why not?
The thing that (I think) I want is a disc of food-grade stainless steel, somewhere around 25cm across, maybe 3-5mm thick, with lots of smallish holes in it.
It's meant to address the following problem: When you're making stock, you have a big pot containing bones, vegetables, and whatnot, in water. You want to be able to skim foam and fat off the top, but that's difficult because on that top surface there are also (1) floating things (e.g., peppercorns, bay leaves) that you don't want to remove and (2) larger things that aren't floating but that reach all the way to the surface (e.g., larger chicken bones).
So you put the metal disc in your stockpot, once everything else is in. It doesn't sink very far because of all the stuff underneath it, but it's heavy enough that it pushesthose bones down enough that they no longer reach up to the surface of the liquid in the pot, and it mostly stops smaller floating things getting to the top too. Now you can skim off the fat and foam more easily.

Since I don't see any sign that anyone makes these things, my guess is that there's a reason why it wouldn't be useful, but the reasons I can think of don't seem very convincing:

It would need to be the right size for your stockpot, and stockpots aren't all the same diameter.

It would need to be roughly the right size, but I bet a few different sizes would be enough.

When making stock you should use more liquid, so that you don't have a problem with bones etc. reaching up to the top.

I'm pretty sure this isn't true, and have at least one cookery book of impeccable provenance that specifically says to add just enough water to cover the bones. But maybe I'm badly misinformed? Also, however much liquid you add there will be things that float to the top.

When making stock you should have just barely enough liquid to cover the bones, so if you do this the metal disc will just sit on the top and not do anything useful.

You want enough that it does cover the bones, and at least in my experience that means enough that if you push down on all the bones you absolutely can push them a centimetre or so below the surface.

It's somehow important for the bits that end up on the top to be exposed to the air.

Seems super-implausible to me.

The floaty bits will just make their way around the edge of the disc to the surface and so it won't do much good.

That certainly won't happen to bones, or to any but the smallest floaty bits.

You shouldn't be bothering to skim off fat or foam while making stock. Just remove scummy bits when the water first gets to simmering point, and then leave it completely alone.

I have definitely seen recipes that explicitly say to continue skimming, but maybe that's pointless? I think most of what comes to the surface after the initial foamy stuff is just fat, which obviously you're going to remove later anyway (or maybe leave there, for flavour at the cost of clarity). But it seems like this would be useful even if the only thing you remove is the initial foamy stuff: it would make it easier to get more or less all of it out.

What will actually happen is that the grot you want to remove accumulates under your metal disc, so it will make things worse rather than better.

I wouldn't have thought that would happen. But I could be wrong.

So ... what am I missing? Would this be useless? Does it already exist? If so, what's it called?


texts: Strong Yeast Taste on Japanese Milk Bread

texts:
I've recently started baking Japanese Milk Bread. However, each time I bake them they've always had a strong yeast taste and a 'wet' undone taste to the buns. How can I get them to be more fluffier and less yeasty?
This is the recipe I use:
350 grams all purpose flour,
12.5 grams sugar,
7 grams (1 packet) dry yeast,
4 grams salt,
200 grams warm milk,
30 grams butter.
I hand knead them for about 15 minutes each. For the first rise, I wait 2 hours and then shaped them and waited for another 30 minutes. Then I pop them in the oven for 18 minutes at 176 Celsius.
Could it be that I'm not leaving enough space for the buns to grow? Or bake? Because the buns are placed quite closely to each other.
Thank you so much!


texts:
I've a friend who is allergic to egg protein, and my wife inadvertently raved about my chocolate mousse to her, causing some food borne awkwardness that I'd like to erase with an eggless mousse.

I've done some experimenting though, and I'm not happy with the results. Can anyone think of a substitution that would hold air and provide the light mousse-y texture, but not be an egg? Can't be corn-based either, due to an additional corn allergy.


texts:
I'm trying to figure out how to brine chicken wings (for hot wings) and have some questions about brine:

What is the minimum and maximum amount of salt to water ratio to make a brine?
Does brine have to be boiled? I've seen some brine recipes that call for the solution to be brought to a boil, then cool. Can't I just stir the solution until the salt and water are fully incorporated?
Some brine solutions add ingredients other than salt. When does such a solution become a marinade instead of a brine? And what's the difference?


texts:
What is the difference among the vanilla extract and the powdered vanilla?

When I'm making a certain recipe if it required vanilla extract, is it ok to replace it with powder, and what is the proportion among them?

I am intending to use powdered vanilla in a buttercream recipe from Martha Stewart's recipes, is it recommended to substitute?


texts: What can substitute for the non kosher ingredients in bolognese sauce?

texts:
I am trying to make bolognese kosher for my family and struggling. Here is the list of ingredients I hope to find a substitute for:

Pork
Pancetta
Heavy cream
Milk
Parmigiano Reggiano


texts: In the US some supermarkets carry several varieties of couscous in their bulk sections, one of which is labeled French couscous. How does it differ from the other varieties of bulk grains called couscous?  Is it just a matter of shape?


texts:
I’m an avid user of slow cooking due to my schedule and need to budget my meals.

I haven’t tried but wanted to know if I could slow cook noodles.


texts: How can I make whole wheat bread and biscuits with out the bitter taste?

texts: When I use the command recipe to make biscuits using an organic whole wheat flour it has that bitter brown wheat flavor.  how can I change it, or what can I add tot he recipe to make it taste better, more like using white flour?


texts:
Ordinarily when we make pizzas we throw all of our toppings on and then put raw chicken right on the pizza. Put it in the oven at 425 for about 30 minutes and it's good to go.

This week, the supermarket was out of the chicken we normally buy, so we decided to mix it up and try sirloin.

If we try the same thing with the sirloin (putting it on the pizza raw and cooking it at 425 for 30 minutes) will it be safe to eat? Will it get tough and flavorless being in that long? Would it be a better idea to pan-fry the sirloin and then put it on the pizza after we pull it out of the oven?

EDIT

Took Navajo Dreamchild's advice. Ended up using a marinade with pineapple and soy sauce (who says pineapple's not allowed on pizza). Sauteed the sirloin to just about medium rare and then threw it onto the almost done pizza with a little more cheese before putting it back in the oven to finish.

I wish I'd taken a picture to post here, but it was all gone before we knew it. Absolutely delicious--thank you for the help!


texts: I'm making a corn bake in the crock pot that calls for 1 1/2 cups of milk. How much whipping cream would I use?


texts: Can I keep herbs fresh by spraying them with fertilizer?

texts:
I tend to use a lot of fresh herbs for cooking so over time with trial and error I have come up with this:

It is possible to keep herbs fresh (Parsley and Dill mostly) for around a week or more but putting them on an EMPTY jar (without water) and spraying water on them, then a plastic bag would loosely cover it. Since I use herbs bit by bit every day so I re-spray water on them every other day or so.
The herbs are almost entirely green and crispy, with virtually no difference from fresh.

If I mixed water with fertilizer and sprayed it on the plants would they keep alive indefinitely or long time?

EDIT: I know that once a vegetable is picked it will start metabolizing its own nutrients at certain rate before it goes bad.

Now if I place herbs' stem ends in a pot with soil (well-fertilized), will it stop it from metabolizing itself? Since it can get nutrients from soil?


texts: While baking at 350 yesterday part way through cooking the broiler element came on and burned the top of my cake. Any ideas on why that would happen?


texts: Does the snake method only work on circular grills?

texts: I have an aussie walkabout grill which is squared shape and wanted to know does the snake method only work for weber/circled shaped grills or for any type of grill?


texts: When you cook spaghetti, do you add olive oil to the boiling water?

texts:
Many people (at least in Germany) think that Italians add olive oil to the boiling water for spaghetti. However, Italians tend to tell the opposite (from my experience).

So, can you please state objective reasons for or against adding olive oil to the boiling water for spaghetti?


texts: Substituting butter for oil: Does it matter for baked goods?

texts:
When a recipe (like for muffins) calls for vegetable oil, does it matter if I substitute the oil for butter because I want that buttery taste in the muffins?

Do I need to compensate for the difference by adding/subtracting the amount of butter added?


texts: Does peeling potatoes before boiling them actually increase the amount of water they absorb?

texts: I've read the argument in several articles and recipes (I don't have the references in front of me right now) that peeling potatoes before boiling them increases the amount of water they absorb, which in turn hurts their flavor and/or texture. Is this true?


texts: Advantages of using vinegar as a salt substitute for enhancing flavor?

texts:
I read a short blurb in Cooking for Geeks that said vinegar can be used as a substitute for salt, as a flavor enhancer, to make food less bland.  I plan on experimenting, but I don't know where to start.

From Cooking for Geeks:

  We were reading Thomas Keller, and he
  talked about how salt is a flavor
  enhancer, and he mentioned that
  vinegar does a similar thing. It
  doesn't add a new taste, but it often
  alters the taste that's there.

What are the distinct advantages of using vinegar over salt as a flavor enhancer?


texts: Why would I add garlic to a recipe after onion with such a small time difference?

texts:
I have a recipe for Tomotillo & Green Chili soup that calls for one diced onion to be sautéed for 3 minutes prior to adding the four diced garlic cloves all of which is then cooked for an additional one minute. After this, the liquids and most of the other ingredients of the soup are added.

(FWIW; I personally don't feel like this is long enough to cook either of these, but that's the recipe...)

Is there difference in flavour development that I could expect by following the recipe as opposed to adding both the onion and the garlic at the same time?

BTW, I can rule out texture as a reason for this as the whole lot is hit with an immersion blender after cooking.


texts: Can mashed bananas be bagged and then frozen?

texts: Our family goes in spirts in the banana department.  It seems the only time they want them is when there isn't any, leaving the ones in the fruit bowl very lonely.  Can they be mashed into recipe portions and then stored in the freezer in freezer bags? I know they will turn black and need to reduce the extra liquid, but will the quality suffer?  I know you can freeze them whole, but freezer bags take up less freezer space.


texts: What is the use of different blender speeds?

texts: I've recently taken to blending smoothies in a 500 Watt blender with pulse, low, and high settings. I get that a higher power setting spins the blades faster but I'm curious how I can best leverage the different speeds. For example, why would I want to use a low speed over a high speed?


texts: How much star anise should I add to a stew?

texts:
I’m making a stew with about 700 grams of meat and it will have a lower rather than higher amount of water.  I will be using star anise for first time and I hear a little bit can over power the whole stew so you should start small.

I’m guessing with a stew you should add the whole star rather than ground powder?  How many stars would be ok to begin with considering the ingredients above?


texts:
I bought a jar of honey a few months ago, and left it at the back of the cupboard. When it resurfaced a few days ago, I saw that the jar contained a lot of bubbles, to the point where the lid was bulging. I assumed that it had somehow fermented, particularly since it came from a local grower, where taste can be expected to take precedence over sterilization; this answer seems to support my theory.

On the other hand: the jar was still (to inspection) airtight, and when I opened the jar there was no gas release; the honey gently oozed over the top, and remained inert. The bubbles have remained in the same place over the last week, and the honey tastes exactly as normal.

Clearly some sort of chemical reaction has taken place; is it classed as fermentation, and is it harmful?

(It is almost impossible to take a picture of this; the bubbles are equally distributed throughout, giving the honey much the apparance of the interior of an Aero bar. If you were eating it with your eyes closed,  I don't believe anybody would notice any difference).


texts: Just learned how to make aioli a while back and I'm curious if it can be heated while cooking or if it is something intended for the end while plating.


texts:
I want to boil tap water and use tea bags but since summer is coming I want to make it cold.
Is it safe if I let it to get to room temperature and then put it in the fridge?


texts:
I accidentally left the meat diaper underneath my roast in a slow cooker. After 8 hours, the diaper is mostly disintegrated. I am able to fish out fragments, but big chunks seem to be missing. (For one thing, these sorry remains don't have any thickness to them.)

Is it safe to eat the rest of my roast?


texts: Can you use sweet potatoes in a no-bake pie?

texts: Can sweet potatoes be substituted for pumpkin in a no bake pumpkin pie recipe? It seems there are a lot of no bake pumpkin pie recipes but no bake sweet potato pie recipes are not as common.


texts: Parmesan rind:  should I use it, or trash it?

texts: I grate my own Parmesan cheese (and others). When I get down to the rind, I usually throw it out. Is there a use for it?


texts: How to take care of the teflon coated cookware to ensure their long life?

texts:
I know the following three rules:

Don't use metal spoons.
Don't put hot teflon utensils in cold water.
Cook on low flame.

Is there anything else important, which is often overlooked?

EDIT 1:
Q: I have a teflon Kadhai and a teflon wok (flat bottom and straight walls). Do we have to take some special precautions when dealing with the Kadhai (because of its shape)?

EDIT 2
Q: Does wooden spatula also causes scratches? If yes, then what's teh way out?


texts:
I've made this recipe once before and it turned out really well. I'd like to make it ahead of time for an event that I'm going to but I'm really not sure how it should be stored overnight.

The top of this dessert ends up with about an inch and a half of cake with a golden-brown crust. Beneath that it forms a custard-like rhubarb sauce that is fairly "liquidy" when it comes out of the oven but firms up as it cools.

I'll make it in the evening and will serve it early the next day. Should it be left on the counter or refrigerated? Covered or uncovered? Or, given the proximity of cake and custard to one another, is this a dish best left to serving immediately? Thank you!


texts: Could a cast iron skillet change its ways and be kosher for a vegan?

texts:
If this sounds like a ridiculously neurotic question, that's because it is. That said, and discussion aside, according to Par[e]ve kitchen certifications and ordinances around the world (and especially in the United States), how can a seasoned cast iron skillet that browned a flank steak one night, be redeemed to serve an observant vegan or strict kosher meal the next?

What are ideal steps/rituals/best practices for rendering it compliant with:

Practical, reasonable steps to assure cross-contamination does not occur (i.e. should I take any special steps beyond a salt scrub?)
Any general religious observance could conscientiously be observed (an answer here would simply rely on advertising, and any regulation upon it based on health inspections or public safety departments)
Any strict religious observances

This is not a question about how to clean a cast iron skillet. I just don't want to have to bury mine in the yard in some odd ritual, but I want to know where people would stand based on any additional cleaning/sanitizing/sanctifying measures I might take.


texts: How much powdered milk and water would you need to make exactly 5 tablespoons of Milk?

texts: I have a recipe that calls for 5 tablespoons of milk but only have powdered milk. And i don't want to make more than what I need as it won't get used in this house.


texts: Will soaking chicken in milk hurt the chicken

texts: I'm trying a new recipe and I was told to soak my boneless skinless chicken thighs in milk with a little spices. Let them soak for a while then take them out of the milk and then drop them in seasoned bread crumbs. Cook for about 20 minutes with foil on and another 10 without foil. It sounded good so I am going to try it. Does this sound like it should work?


texts: Why are croissants brushed twice with egg glaze?

texts: What is it about croissants that requires two coats of egg glaze? All the recipes for brioche buns for example just require one coat before baking. With croissants all the recipes require a coat before proofing and then a coat before baking.


texts: What makes vacuum fried food retain and concentrate the food's flavor?

texts: I recently tried some vacuum fried banana chips and pineapple chips from Trade Joe's. They were delicious. Does anyone know why this process helps the food retain and even concentrate the flavors? According to the article, since the frying environment is under a vacuum, this allows food to reach a fried state at ~130 C (normal atmospheric frying is ~170 C).


texts: Which breeds of pigs are suitable for bacons?

texts: I have always wondered what breeds of pig are used in the preparation of bacon (esp in USA).


texts: Are commercial foods adjusted for integer cooking times?

texts:
Pasta, noodles and such foods are often labeled "cook for n minutes". Are the ingredients for these foods purposefully balanced such that the average optimal cooking time is integer?

Of course the optimal time varies with personal taste, but that window is often narrow.


texts:
I try to touch only the handles of my cutlery (as recommended here), but I have one doubt. After washing, I place the cutlery upside down in a plastic basket. This way the handle is 'handy'.

Is this the correct way to reduce risk of cross contamination?


texts: Definition for light, medium and heavy flour?

texts:
In this answer:

What can I use in place of Quinoa flour?

regarding substituting for quinoa flour, the answered alleges that another so-called "medium" flour can be substituted.

When I googled, I found that so-called "light flours" were alleged to be high in starch; rice flour or glutinous rice flour was the usual example.  I found far less consistency—and no definition based on an objective criteria—for medium and heavy flours, although nut flours usually seemed to be grouped as a heavy flour.  Almost all references to these terms were from the gluten free community.

Is there an actual objective criterion for these categories of light, medium, and heavy flours?  If so, what is it, and what does it mean for their baking characteristics?   Is it just a cultural thing in the gluten free community to group together empirical experiences?


texts: Can Freshly Caught Fish Remain "Fresh" for 2 to 3 Days in Refrigerator?

texts:
I have often heard that fresh-caught fish, properly stored in a refrigerator, will remain fresh for 2-3 days.  Does this mean that the fish can be considered fresh, stored in this manner, by counting the number of days from when it was removed from the water? Also, what conditions need to be met in order for fish to truly be considered fresh?

As far as I am aware, even "fresh" fish purchased from fishmongers has already been out of the water for a few days.


texts:
The normal method for preparing quinoa is to boil water, drop the quinoa, wait until it "sprouts", then strain.

My question is about the last part: the straining.

Suppose you are making a soup (lentils, bean soup, ...) and it turns out there is too much water. You do not want to discard liquid, and you do not have patience for reducing by simmering. Is dropping quinoa in, partly as a method for thickening, reasonable?

In other words, what is undesirable about the water one normally boils quinoa in, for one to discard that water? Is there anything undesirable?

Update (Long comment to GdD's nice answer and pointer to saponin)

I didn't wait for an answer. I ran two experiments (on only myself). The result on both occasions is that quinoa is indeed an excellent soup thickener, on account of the amount of water it absorbs. But on both occasions the meal required a few (5 the first time, 2 the second) tablets of Tums to neutralize the stomach acidity (a rare occurence for the foolish volunteer in question). This doesn't establish that saponin, or even the quinoa, is the cause, but that's perfectly plausible. Incidentally, on both occasions the quinoa was carefully rinsed in a fine mesh strainer. That didn't help.


texts: What should I look for when choosing tomatoes for pasta sauces?

texts:
What factors should I take into account when selecting tomatoes for sauces?

Background: I'm growing my own tomatoes, and I need to start germinating soon. Taste and production are my 2 first concerns. We usually can about 30 to 40 qt. a year but want to buy less from the stores to do it.

Vendors are pretty good about listing a dizzying array of growing factors and expected results... But I'm not entirely clear on what I should be focusing on when it comes to making sauce.


texts:
Most instructions detailing how to prepare ox heart often say something along the lines of "discard any fat and sinew".

Is there any reason why I shouldnt keep the fat?


texts: What is the name of this chicken soup dish?

texts:
I've been making this simple chicken soup dish for years. I learned it from my dad, who got it from my mother, and who knows how far back it went beyond that. But, I really don't know what its called. I'm curious because I'd like to look up similar recipes to get ideas on how to tweak it. We've always called it "goulash", but it doesn't look like the goulashes I've seen on the net.

(Sorry about my terrible recipes. I never measure anything for this.)

Soup:

A couple diced onions
3-4 lbs of chicken (I usually use breasts. Not boneless or skinless!)
A bunch of paprika (I just make it nice and dark red)
4-6  chicken bouillon cubes
Water

Toss everything into a big pot. Bring it to a boil, and then let it simmer for a few hours. Try to get all the chicken bones out somehow at some point.

Dumplings:

some flour
some milk

Mix together in proportions that make it good and gloppy. You don't want dough, or soup. When the soup is nearly done, drop large spoonfuls into the boiling soup. They'll be done when they start to float - maybe 10 minutes.

Cucumber salad:

1-2 peeled cucumbers, sliced very thin
a few large spoonfuls of sour cream
a bit of vinegar

Mix together in a bowl. The sour cream/vinegar portion should have the consistency of thick milk. Cover and put in the fridge for a couple hours while the soup cooks.

Serving:
Ladle soup with a couple big dumplings into a bowl. Put a few big spoonfuls of cucumber salad into it. Eat it and smile.

So, what the heck have I been cooking?


texts: My German Apple Cake sank in the middle and I don't know how to fix it

texts:
I baked a German Apple Cake with a basic streusel on top, it rose on the edges and fell in the center. I'm wondering if it was because the streusel didn't reach the edges of the cake, or possibly because I put it on too early.

I followed the recipe I found on this website.

2 eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
4 cups apples - peeled, cored and diced

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.
In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
Combine the flour, salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners' sugar or with a Cream Cheese Frosting.


texts: mashed potatoes - fixing undercooked potatoes

texts:
I decided to do  mashed potatoes.
I boiled the potatoes (needed 3-5 min more, the were in about 30 min)
I just realised they're undercooked
I  cut the potatoes into smaller pieces (2-3 cm chunks) and put them in the warm pan that I used to boil them

What should I do now. Can it be fixed?