texts: How long to sous vide a tough cut of steak?

texts:
With most steaks the recommended cooking time in sous vide is about an hour (of course depending on the thickness of the cut).

I have done some sous vide cooks recently, and they always ended up perfect until last time, where I had a ribeye, which turned out tough and chewy.

I have since learned, that ribeye in particular has some connective tissue, which can make it tough. I have also learned, that most tenderizing methods, like vinegar or baking soda don't actually really work, because they are only in contact with the meat on the outside.

So I was wondering if I could improve the result, if I simply increase the cooking time to say 2h? Or should it be way longer than that in order to tenderize the connective tissue?

What would be the downside of increasing the cooking time?


texts: How to best transport bulots - sea snails aka welks?

texts:
I've just bought 2 kg bulots in France and would like to drive them home over 1000 km.
What's the best option to preserve them?

freeze
keep in cool* water (car has an electric but weak coolbox)
cook first and transport cooked

fresh or salted like their home environment?


texts: Can i freeze chocolate cream frosting / ganache?

texts:
I made some chocolate cream frosting / ganache (basically just double / heavy cream with plain / bittersweet chocolate, melted and whipped up).

I ended up with twice as much as I need. Can I freeze it or will I simply have to eat it all (oh, the hardship)?


texts: How to make a custard (royale) that sets up firm on the stovetop?

texts:
I was trying to make royales for consomme for the first time, since I figured I already have spare yolks already. Following a recipe for custard in general that said one can use as much as 4 yolks per cup of custard to make it "firmer", I used the 7 yolks I had left with 1.5 cups of milk - more precisely, 125 g of yolk to 375 g of milk, and some salt, pepper, and chives.

I put this in a bowl over a pan of boiling water and whisked slowly, but the mixture never seemed to thicken significantly until it began curdling. (I tried to save this by immediately dumping the mixture into a pan and whisking out the curds as much as possible, which might be fine enough for slicing into soup, but I can't tell until this chills.)

Is there a method to follow to end up with firm, sliceable custard by double-boiling on the stove? I'd rather not have to fire up the oven for this. I also do have access to an instant-read thermometer, if stopping at a given temperature range will get me the proper result.


texts: Bread crusty outside and super soft inside

texts: I want a crusty bread from outside and super soft almost like a croissant inside. What flour should I use?


texts: Difference between tzatziki and Indian mint dip (mint chutney?)

texts:
What is the difference between a tzatziki dip and an Indian mint dip? Aren't both just yogurt and mint? Or o is the difference that tzatziki also has some cucumber in it? Also, while tzatziki looks predominantly white Indian mint dips are green throughout, so do the latter have some natural color. What's the difference between how these two dips are prepared?

EDIT: I'm talking about the dip on the left in the picture below (which is served in many Indian restaurants with papadums as a starter dish). From the Wikipedia entry for chutney, a chutney may be a yoghurt, cucumber, and mint dip (is this what this is?).

Just for the reference, here is a tzatziki sauce I've made:

So pardon my ignorance, but why is a tzatziki not a chutney? Anyways, I want to know what this papadum appetizer dip is called and how to make it. That should make my question clear enough. Thanks.

And also, what is the difference between a chutney and a relish?


texts: My applesauce has fermented, is it safe to bake with?

texts:
I don't have access to refrigeration, so I use applesauce as an egg substitute. I have a plastic can (it's got a metal & rubber lid like a Mason jar but the container is plastic) of store bought store-generic applesauce that's been sitting on a cool windowsill for... a couple months, I guess? I've used it for baking up to a couple weeks ago with no issues.

Thing is, it's been bubbling, and there was a HUGE release of gas when I opened the can this time. It smells exactly like beer. There's absolutely no trace of "rotten" smell, nor is there mold anywhere on the can - it just smells like Bud Light.

I'm extremely poor and I generally try to avoid throwing away food unless it's actually smells rotten or is molding. Considering I'll be baking a few tablespoons of it as an egg substitute... is it still even remotely safe?


texts: Will eggs absorb flavor from cooking liquid?

texts:
Making scrambled eggs by boiling them seems all the rage these days. I tried it with mixed results; there seems to be a bit of a knack.

I’d like to know, if I use a liquid other than water, like stock or dashi, will the eggs absorb any of the flavor from the liquid?


texts: Avoiding too much residue when deep frying

texts:
Wanting to deep fry just the outer surface of chicken, I prepared a mix of dry wheat flour, maida (Plain flour/All-purpose flour), pepper powder, red chilli powder and salt. Since the curd-marinated chicken pieces were wet after cooking in a pressure cooker, I rolled the pieces in the flour mixture as shown in a recipe, heated oil in a deep non stick container and placed the chicken pieces in the oil when the oil was hot.

After the first batch was fried, I noticed a lot of the flour had collected on the bottom of the container. Is this normal? I'm assuming this would happen even if the coating was made of stickier stuff. The problem is that this layer of flour on the bottom keeps increasing with every batch of chicken I put. Is there a right way or a better way to do this and avoid all this residue? I want to be able to re-use the oil.


texts: You commonly see recipes that call for sautéing onions before adding the rest of the ingredients. It’s not uncommon for me to sprinkle salt on the onions. However, if a recipe calls for starting with garlic in the pan I never think to salt the garlic. Would salting the  garlic bring out different flavors or change the texture (or help slow the browning so as to prevent inadvertent burning.


texts: Are these almond cookies likely to be a success if I make them vegan by substituting coconut oil for butter?

texts:
I love these cookies from King Arthur Flour for a variety of reasons, including that they're delicious and they only need five ingredients, which I always have in my pantry. I particularly love the thumbprint version where you press a dent in the center and fill with jam before baking.

I do love the way they taste but I have friends who are vegan and I'd like to try substituting the butter with coconut oil. I've had really great success with cookie recipes that make use of coconut oil (like Brave Tart's rolled sugar cookies which use both butter and coconut oil) but this is a flour-based cookie and it's still using part butter.

So, is the recipe below likely to have issues if I sub the oil for butter? With only the almond flour, butter and sugar really doing much, my concern is that they won't bind together as well or that they may spread more. One of the comments from KAF said that the butter acts as the binder, so I'm not sure if the coconut oil binds as well... particularly since one of the comments says:

  Loved this cookie and the low carb aspect! Tried it again, replacing butter with coconut oil. Flavor was great, but the cookies fell apart. Any advice on the ratio of fat I should have used.

So, anyone have any thoughts on how to avoid this? More/less coconut oil? A different butter substitute (I'm not a huge fan of margarines and their fake butter flavor)?

I'll probably try it out if no one has an answer. I don't have any refined coconut oil on hand (not interested in adding the coconut flavor), which is why I'm asking instead of just trying it. Fortunately, the batch size is small, so it's easy to do test batches.

  Gluten-free Almond Flour Shortbread Cookies

  Ingredients:

  3 3/8 ounces almond flour
  1 1/2 ounces softened butter
  3/4 ounce confectioners' sugar
  1/8 teaspoon salt
  1/2 teaspoon vanilla extract

  Directions

  Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  Mix all of the ingredients in a small bowl until a cohesive dough forms.
  Scoop 1" balls of dough onto the prepared baking sheet; a teaspoon cookie scoop works well here. Arrange the balls of dough about 1 1/2" to 2" apart.
  Use a fork to flatten each cookie to about 1/4" thick, making a crosshatch design.
  Bake the cookies for 8 to 10 minutes, until they start to turn light golden brown on top.
  Remove the cookies from the oven and cool them on the pan for 10 minutes. Transfer them to a rack to cool completely before serving.


texts: I accidentally added 2/3 cup milk instead of 1/3 to a cookie dough. Now dough is too moist. What can I add to absorb the moisture?


texts: How to store chicken breasts for cooking

texts:
I've been getting into preparing chicken sandwiches for lunch for my family. I've tried poaching them first then grilling the following day, only to find that the flavor has escaped and chicken dried out.

A cool, supple chicken breast is really the best way to have a flavorful chicken sandwich, since it would cook in its juices and thus keep moist.

Since a lot of burger joints serve chicken sandwiches, I was wondering if anyone knew how they kept their chicken breasts ready to cook day after day. However I would presume that they slice and prep the breasts in advance (maybe the night prior).


texts: Kitchenaid mixer dropping metal shavings

texts:
My fiance and I have been using our KitchenAid 600 series pro mixer almost daily for close to 7 months now with no issue.

Today I wanted to surprise my fiance with homemade whole wheat pasta, and followed the KitchenAid recipe exactly. First, the recipe was completely incorrect (needed triple the required water, and two tablespoons of olive oil to get the correct consistency). Using their specified recipe basically left me with sand.

After making the adjustments, I re-ran the dough with the paddle, and then again with the dough hook.

This time both parts occasionally had a hard time with the firmness of the dough. At all times the speed limit of 2 was obeyed from the manual. It DID finish the dough; I hand kneaded for a few minutes, and threw it in the fridge where it is currently sitting.

However, afterwards I noticed small bits of metal shavings on the counter around where the KitchenAid had been sitting. Has anyone encountered this? Do I need to get a replacement (if they'll even honor it since we bought it from the original buyer)? Do I need to get it serviced? I ran the mixer without the bowl for a few minutes just to see if more shavings would fall but none seem to be doing that. Could it be a one time fluke? I'm just trying to find out more about my situation.


texts: In India, we use fine sugar known as "bura chini (or bura sugar)". Recently, I read a recipe for scones which required caster sugar. While, I am not quite sure it they are same but both have quick dissolving properties and are superfine. I am curious if one can be substituted for another.


texts: Do restaurants always cook chicken to 165F throughout when frying on cast iron?

texts:
I'm new to frying chicken. When I grill it, I use an instant thermometer to check the temperature and get it to an internal temp of 165.
However. When trying this on a cast iron pan it gets way too tough. I filet the chicken so it's not too thick.
If I were frying by simply looking at the chicken (as I imagine most people do) then I would take it out much sooner.
So this question is for anyone who actually has measured the internal temp as they cook, and ends up with a delicious product. Did you actually get the chicken to 165 throughout?


texts: Will apricot Jam glaze affect the shelf life of Christmas fruitcake?

texts: I am using a apricot jam glaze to decorate the top of a Christmas fruitcake (made using rum soaked dryfruits and fed with rum after baking). This kind of fruitcake really lasts long due to alcohol in it. Now I am using a apricot jam glaze to put some nuts on top to decorate it. (could not get the nuts to stay in place during baking) Since glaze is made by heating jam with some water, does this glaze affect how long the cake will last?


texts: I am unable to eat tomatoes. What can I use instead, especially in soups?

texts: My digestion doesn't like tomatoes, and all the soup recipes I like call for them.  Is there anything I could substitute?


texts: What other names are scallions known by?

texts: If I can't find anything named "scallions" at the store, what else can I look for?


texts: Burnt corneal in my wood pellet (Uuni) pizza oven

texts: I use plenty of corn meal when transferring my pizza dough into my Uuni pizza oven. But I find when I making multiple pizzas in a row that the later ones start to have a chemical taste on the bottom and I think it is from burnt cornmeal.  Any suggestions?  TIA!


texts: Butter substitute for 1 cup of butter for baking

texts:
What can I substitute for 1 cup of butter in baking recipes (e.g. cookies, muffins, cakes, etc.)?

I'm looking for something that has less saturated fat (and  also doesn't have trans fat).

Update: Since baking is less forgiving than cooking (i.e. if you don't use the exact amount of each ingredient the recipe might fail), could you please also include the amount you would need to use to replace 1 cup of butter?


texts: Is it safe to overcook beef or other meat?

texts: When making hamburgers, I prefer to grill the beef until it is very dark and the outside is entirely black. I know that it is dangerous to eat beef that not cooked enough, but is there any hazard in eating beef which is cooked too much?


texts: Why might packaged pineapple contain egg, soy, peanut, fish, milk, sulphites, tree nuts, sesame, crustaceans, shellfish, mustard seeds, wheat?

texts:
Here is the proof:

I'm a bit scared to eat it. What do they do to it?!


texts: sauce pan vs. dutch oven vs. stock pot - any difference besides size?

texts:
I have to admit, I've been pretty ignorant about cookware terminology for my whole life - I've had a set of pots and pans of various sizes, and I've used them.  Now I'm in the market for a nicer, new set, and am pretty confused.  My question here is if there's really any difference (aside from size) between sauce pans, dutch ovens, and stock pots.

I'm looking at a few sets:

T-fal C798SC64
Cuisinart MCP-12N
KitchenAid Stainless Steel 10-Piece

The T-fal set has a "5.5 Quart covered Dutch oven."  The other two sets have 8 quart stockpots.  They all have sauce pots of various sizes (1 to 3 quarts).

Are these all just pots that happen to be different sizes, or is there something fundamentally different?  What advantage does the dutch oven have over the stock pot?  In other words, is there something else I need to consider other than just buying the sizes that make the most sense for me?


texts: Can I make "falafel" with different beans?

texts: I grow several types of beans in the garden, but the growing season is too short for chick peas. If I use a different bean - e.g., kidney, navy, cannelini, turtle (black) beans - do I need to make changes to a "standard" falafel recipe?


texts:
I have a glass smooth-top stove. Every large frying pan that I have bought so far has almost immediately warped so that the bottom is no longer flat. They all end up concave -- like a wok but less pronounced -- so that they perch with a small spot in the center of the pan touching the burner surface.

My lazy side prefers non-stick, dishwashable pans, but all ideas are appreciated.


texts: When I bake vegetables in my wok, I see small black specks appear on the vegetables. Does this mean that the fire is too high, or that my wok is not well enough prepared? How do I find out?


texts: Accidentally omitted salt from my gingerbread cookies... what should I do?

texts: I forgot to add the salt in my gingerbread dough, and it's already in the fridge. Should I re do the dough? Is there a way to add it in?


texts:
I've been baking French-style bread loaves (not baguettes) for years.  The ingredients are flour, salt, water, yeast, and about one tbsp cornstarch per cup of flour.  For the last year or so, the inside of the loaves has sometimes been gray rather than white, but with little or no change in the taste.  I have not changed ingredients nor preparation technique.  Flour has been King Arthur bread flour for years.  I am at a loss to explain the change.

I'm in Atlanta, about 1,000 feet above sea level.  Earlier this summer, I made bread every day for two weeks at a beach house party, using equipment and ingredients brought from home.  Every loaf turned out perfect, with no hint of gray.  I have no idea why that might make a difference.  (There's an electric oven at the beach, gas at home, but I made perfect, or at least white, bread with the gas oven for many years before this problem started.)

Also, if I cut into a loaf right after it comes from the oven, it's always white.  The graying process seems to happen over a couple of hours.  (I bake in the afternoon for an evening dinner.)

Edited October 5 to add: Additional data points: I've bought a three-loaf baguette pan with perforated bottom and I've been using it for about a month.  No gray bread.  I've introduced three new variables:

Three loaves of about 260 g unbaked weight instead of two at 390-400 g unbaked.
The pan is non-stick aluminum instead of black steel.
The pan that produced the gray loaves was not perforated.

Ingredients and preparation, except for forming three loaves, are exactly the same. I'm not sure whether I've learned anything or simply confused matters even further.


texts:
Is there any difference between a given cream and mix of different milks resulting in the same fat percentage?

For example, is there any difference in a half-and-half cream, say 16% of fat, and a 50% mix of skim milk and 33% fat heavy cream?


texts: What's wrong with using spin dryer to dry lettuce?

texts:
I love lettuce salad. I eat it very often. I bought a spin dryer, which I find very handy and I use it all the time.

But recently I heard Gordon Ramsay saying that you should never use a spin dryer, that it will destroy the lettuce.

Is that true? How is it destroying the lettuce. I don't see any difference between spin-dryed and un-spun lettuce.


texts:
I got a little debate started via the comments on this answer. The poster suggests the use of salt to make a sour kiwifruit-sauce taste sweeter in the same way you would use salt to make something taste less bitter.

I was interested to see if this would really work, so I did a simple experiment. I'll repeat the details from the comment,

  Salt will only make fruit taste sweeter if it is already sweet. Here's
  an experiment I tried with two glasses of dilute lime juice. I added
  enough sugar so that the mixture was just a little too sour. I added a
  very small amount of salt to one glass, stirred until disolved and
  tasted. The glass containing salt was noticeably more sour. [...]

And the poster's reply to this,

  Kiwifruit typically has more sugar content than grapefruit, which is
  typically 'made sweeter' with a touch of salt. It is certainly much
  sweeter than lime juice; kiwifruit averages over 8 grams of sugar
  where the same amount of lime juice (as in your example) averages just
  over 1.5 grams.

My assumption has been that salt acts as a flavour enhancer and so will accentuate whatever taste is predominant (unless the taste is bitter). My little experiment bears me out, but one experiment is hardly conclusive as any number of things can go wrong. In any case, I'm willing to believe that things are more complex than I have assumed.

Does salt help sour fruit taste sweeter?


texts: How to keep bags from floating in a sous vide supreme

texts: I have had a few items float a little in my sous vide supreme machine. Mostly veggies. How do I keep them from floating up and stay submerged?


texts:
My cakes all sink in the center and are crusty all over the outside, top and bottom. I googled possible causes for this and the most common answer was the oven's temperature.

I tried experimenting with tweaking the temperature but still had the same outcome. When my cakes bake for the recommended time it has risen but it's still runny in the center so I let it go an extra 15 minutes. At the end of those 15 minutes the cake has sunk in the center.

I had my temperature tested and 180°C/350°F was fine and still my cake sunk in the center.

I'm willing to pay for having my thermostat replaced but I'm worried it might not be the thermostat that's the problem and I end up lose that money.


texts: What are the correct ratios for eggless mayonnaise?

texts: What is the correct ratio of milk, oil and vinegar to make egg-less mayonnaise?


texts: What is the proper serving temperature for Turkish coffee?

texts:
Turkish coffee is prepared by boiling the grounds (and sugar / spices as desired) in an ibrik three, sometimes four times. On each boil, you bring the coffee just to a boil, and then remove it from the heat for a short time before boiling it again.

What I can not find, anywhere, is a reference to the actual serving temperature; all I have found on the matter is 'hot'.

I know that it's served hotter than espresso, but (in efforts to try and prepare some to sample that is close to authentic) how hot is 'hot', precisely? I've found mentions that cold water is often served with the coffee to help cleanse the pallet, but not as a means to sooth a singed tongue.

I do realize that I can serve it as hot or as cold as I'd like, but I'd like to try it prepared the traditional way (or, how one would expect it to be served at a restaurant).


texts: How many grams of gelatin are in stock/broth?

texts: How many grams of gelatin are in 1 cup of stock made from cartilaginous sources such as pigs or chicken feet?


texts: Is there any advantage of applying dry rub overnight for baby back ribs for smoking?

texts:
Is there any advantage of adding dry rubs to ribs overnight? I'm looking to improve the texture and moistness of the ribs.

Some forums are saying that applying a rub overnight may risk removing moisture from the baby back ribs. Is this true?

I plan on smoking these ribs in an electric smoker.


texts:
We want to approach a commercial bakery to provide me with dough for a restaurant's use (so the restaurant can bake the buns in house). The restaurant will handle the shaping and adding the filling to the bun.

The idea here is for a commercial bakery to provide the dough so the restaurant can bake it in house and serve fresh buns. We need to develop some sort of process to support this.

Questions:

In what stage should the dough be delivered?

I'm guessing it should be after the first rise. The commercial bakery can chill the dough after the first rise,then deliver it. The restaurant can then shape it from a chilled state, then put it in a proofer for second rise, then bake it.

How to store the dough? Temperature & duration.

Assuming the commercial bakery delivers the dough after the first rise, at what temperature should should the dough be kept in (presumably to prevent the second rise?)? And how long will dough generally last in storage?

What's a better process?

Maybe getting the dough after first rise is not the optimal process. Should the dough be delivered prior to the first rise? Would the restaurant be better off shaping it, then chilling it to prevent second rise, then put in proofer for about an hour prior to baking?


texts: When should I use convection when baking?

texts: I think I understand what convection does, and (some) of the benefits, such as eliminating hot/cold spots, and being more efficient overall.  Does this mean that I should always take advantage of it?  If not, which circumstances are better for convection, and which are better for regular bake/broil?


texts: What kind of pan is this? (photo) How would you use it?

texts:
This is antique or at least vintage (family heirloom). It looks like it might be some sort of double-boiler?  The bottom part is ~ 9.5" diameter and ~ 2" deep and appears to be ceramic-coated metal. The insignia on the bottom looks like a lion leaning on a coffee-pot with a "B" in it, and lettering under the stamp is illegible, except for the number 134.  On the metal rim it says 'Patented May 23, 1899'.  The top part is possibly aluminum, is less than 1" deep, and it is textured as shown, with no markings on the bottom.  Handles on both are wood.  Even when holding both in hand, these are not heavy.  All ideas are welcome, as I am baffled.

Update 12/12: The enameled pan has been identified as a chafing dish, but the textured pan is still a mystery, so if there are any ideas on what it is or how it might be used, please feel free to share!

(click for full size)


texts: Premixed Bircher muesli (cereal) - soak overnight or ready-to-eat?

texts:
I want to try Bircher muesli, a trending cereal where you usually mix oat with some fresh fruits and nuts and then soak it in milk overnight.

In the supermarket I stumbled over a premixed Bircher cereal pack, so I was interested and bought it. It does not have any directions on it, so how am I supposed to prepare this: Mix it with milk and put it in the fridge overnight or do I just pour the milk in before I eat it?

The mix contains whole grain oat, raisins, corn flakes, rice/wheat flakes, dried apple, sunfower seeds, chopped hazelnuts and some traces of other stuff.


texts: What oil to use when cooking steak, and what difference does it make?

texts: When cooking steak, I have always been told groundnut oil is the best to use. But what difference does it make? Is it the best? And if it is the best, what's the next best?


texts: Ceramic crock pot - No cracks, but looks like coating is spotted. Can I fix it?

texts: I made beef stew in a crock pot for the first time, and didn't realize I shouldn't store the food in the ceramic pot.  No cracks, but looks like coating is spotted. Can I fix it?


texts: Training on molecular gastronomy and sous vide

texts:
I am looking for suggestions on opportunities for learning techniques directly from a skilled professional, preferably in a classroom setting.

I have been dabbling in molecular gastronomy/precision cooking techniques in my home for a couple years.  I have relied on the Khymos online reference, videos from Texturas, and a few cookbooks.  Fun as this has been, I feel I am at the point where I want to have an interactive session with someone skilled in the art, but as I cannot commit to a full-time culinary education, I need to find a recreational-level course.  I would be willing to travel for a well-crafted session.  Does anyone have any recommendations or ideas?


texts: How can I make frosting without powdered sugar

texts:
Milk Frosting.
1 and a 1/2 Cup Sugar, 1/2 Cup milk, 1 tsp Butter.
Put in a saucepan stirring constantly until it begins to boil.
Let boil with out stirring, until a few drops tested in cold water form a soft ball.  Remove from heat.
Stir in 1 tsp of vanilla extract, then beat until it becomes a spreadable consistancy.
If frosting becomes too stiff to spread, put in a double boiler over boiling water (a bowl on a pot of boiling water will work) it will melt, then beat again.


texts: How do I reverse my cake-like brownies to chewy?

texts: I'm making brownies for the first time, so I went with cake-like but everyone wants chewy. I agreed but realized it was too late. They're already in the oven, how do I fix it to chewy?


texts: Can you alter nutritional properties of beans and other ingredients using diastatic malt?

texts: I was reading about brewers' spent grain the other day and its nutritional profile (high protein and fiber content, no carbs) and how it's obtained. Would something similar be possible with beans and other ingredients? As in, that carbohydrates end up in the cooking liquid/pseudo-wort and I end up with carb-free beans if I were to mash them?


texts: Can you partially cook soup/stew and finish cooking it later?

texts: I’m going on a camping trip, and I am going to make soup for one meal. I don’t have much time to make the soup that day. I’m thinking I could partially cook the soup in advance, and then cook it for just 5-10 minutes the day I’m eating it. Will this work?


texts: Some minor changes in recipe: Is it okay to use carrot marmalade instead of orange?

texts:
A recipe (Florentine Lace Cookies) calls for the following ingredients:

  2 cups slivered almonds
    3/4 cup heavy cream
  4 tablespoons unsalted butter, cut into 4 pieces
  1/2 cup (3 1/2 ounces) sugar
  1/4 cup  orange marmalade
  3 tablespoons all-purpose flour
  1 teaspoon  vanilla extract
  1/4 teaspoon grated orange zest
  1/4 teaspoon salt
   4 ounces bittersweet chocolate, chopped fine

I have a few questions regarding it,

Is it possible to substitute orange marmalade with carrot?
And use lemon zest instead of orange?
What if I don't use almonds at all?


texts: What is the difference between shawarma and gyros?

texts: I see both of these terms used in restaurants that seem to specialize in meat on a vertical rotisserie served in a pita sandwich. I'm not clear on whether there is a difference between the two or if they are just colloquial names for the same thing.


texts: I made chocolate scones using this recipe, using the milk/cream but leaving out the eggs because I'm vegan. The scones didn't come out soft. What might be the reason? Is there any substitute for the eggs that can make the scones softer?


texts: I bought Cod fish on Sunday afternoon and cooked it Tuesday night.... It was a little chewy, was that because it was bad?

texts:
I bought the fish from Whole Foods, so I assume it was good quality. The recipe that I used said to cut the fish into strips and cook 2 mins per side.  I wasn't sure if that meant top and bottom or all 4 sides.  I ended up cooking for about 7 minutes flipping periodically.  It was kind of chewy when we ate it.  I've never cooked it (or eaten it that I remember) so I'm not sure if this was normal.  My husband has had it twice on trips recently and he seemed surprised by the texture although he had eaten a different variety.

So, my question is: Did I ruin it by over cooking, or did I wait too long to cook it and it was going bad anyway, or is that just how it's supposed to be?


texts: Can I make potato dauphinoise/potato gratin/gratin dauphinoise without cream and just milk?

texts: Tonight I'm going to make potato dauphinoise but I don't have any cream - at all - and all the recipes call for it!  I should also note I have no creme fraiche or fromage frais or plain yoghurt e.t.c just milk and cheese (cheddar, unfortunately no gruyere or ementhal). Can I make it without cream or should I make a bechamel instead?


texts:
An Asian recipe I'm trying calls for sesame oil. However, the only bottle I found is $6, and since I'm only using a tablespoon of it, and am on a tight budget, I don't want to spend that much just to not use most of it. Is there a good substitute for the sesame oil?

The recipe I'm making is a "cheater" Korean beef dish if that helps at all.

Update: I tried it with extra virgin olive oil instead and it turned out fantastic! I'm not sure how much different it would have been with the sesame oil, but it was pretty great without it. The recipe can be found here.


texts: Should I worry about these green lentils?

texts:
I bought this pack of organic green lentils.
Just noticed that the bag has some particles which accumulated at the bottom of the pack. Any idea what these are? Is this something I should worry about?
Thank you!


texts: How can I safely transport cooked food in warm weather?

texts: I've a factory of 300 people and I serve them lunch everyday. At the moment the kitchen is adjust-en with the factory but I have to move the kitchen asap to a place around 20kls. far from my factory. The big problem is I'm not sure how to deliver them from my kitchen to factory. I like to box every meal separately. At summer the temperature is 40+ C outside and my concern is will the food be safe to travel from kitchen to factory without getting spoil. Do I need refrigerated vans and if then how will I be able to warm them up ? I will be using stainless steel contains to carry the foods. Please advice.


texts:
Why are chopsticks the main eating utensil in many Asian cultures, but forks and knives serve the same purpose in many European cultures, and those descended from European cultures?

Note:  good answers will reference solid historical or anthropological facts or resources, not just be speculation.


texts: What is this piece of fatty thing, inside a fish (a large snapper) which was near the roe?

texts:
I had a quite large female snapper, it had large amount of fish roe, but nearby it was an interesting piece looking like pure piece of fat, quite hard and solid.
Here is a photo, these are the two large white things taking up most of the photo. The reddish thing in the upper-right corner is from a different fish, but I suspect its fundamentally the same kind of thing.

What is this organ called and how do you eat it?


texts: How does one know if slightly crushed tetrapaks are safe to eat from? I have never heard of problems from them but wonder as they get a bit crushed from picking them up repeatedly. This article How to Know if Canned Food is Safe Past its Best Before Date says to avoid package if it is cracked, crimped or pinched but perhaps that applies to cans? Thanks!


texts: Does it matter which goes in the glass first when having half/half tea?

texts: I drink half/half tea. Half sweetened, half unsweetened. I think it tastes better when I put sweetened in the bottom of the glass. A friend says that's silly. It all mixes together. Is my imagination making me think it tastes better when sweet goes in first?


texts: How long and how can I hold meringue before macaronage?

texts:
I have high hopes (I always do) for my next batch of macarons. I've decided to do lemon and lime. I want to do half lemon, half lime.

My stand mixer isn't perfect, I fear that it won't perfectly whip a small batch of egg whites (so I don't want to halve the recipe), yet I want two distinct colors of cookie. I'm doing the same with the filling, but that's easy.

So, my thought is to whip up all of the meringue with yellow and then do the macaronage with half of the meringue. As those are baking, I'll add green to the meringue left in the mixer, briefly whip that, and then do the macaronage on that half. Between the two sessions of macaronage and piping, I suspect I'll want a break.

Can I do that? Is two hours too long? Should I cover it in the meantime? Any other hints or caveats?

BTW, I don't intend to flavor the cookie part at all (or very subtly with lemon oil); the lemon and lime flavor will be pronounced in the filling.


texts: cake smells bad of egg, is dense and rubbery

texts:
This was the first time bake a cake (basic sponge cake) with an electric beater. The final result was that the cake was smelling very bad of eggs, it was was very dense and rubbery.

I dont see this kind of cake  in bakery, there the cakes are fluffy, soft and dontsmell of eggs. what is that they use in bakery. or what could have gone wrong in making my cake.

This is the link which I followed to make the cake:

https://www.youtube.com/watch?v=HF7BlcIGNyo&t=96s

I did exactly as shown  in the video.

I put:

3 eggs,
1 cup flour,
1 cup all purpose flour,
1/2 tea spoon baking powder,
few drops vanilla essence,
1 cup sugar,
1 table spoon butter,
few drops of milk.

I made the batter this way:
I separated the egg yolks and egg whites, and whipped the egg whites untill it became like foam an it aside .Then I started beating the egg yolks with vanilla essence,butter, milk and sugar in batches and set aside. I mixed baking powder in the flour. Then I mixed then egg yolks in the egg whites. Then I mixed flour in the batter.
I preheated the oven at 160 degree for 1 minute. Then for 20 minutes I baked the caked at 200C.

Please help! :(


texts:
I had always thought low pH foods had a noticeable sour (acid) taste, and vice-versa.

But when reading The Bread Builders by Daniel Wing & Allan Scott, on page 54, it says:

  The sour taste of especially sour naturally leavened bread comes more from the total amount of acid in the bread than from the pH of the bread.

After knowing that, someone I know made the following experiment:

  Measured the pH of vinegar with a ph-meter.
  Prepared a solution of Spirits of salt with the same pH.
  Drink both.

Pure vinegar tastes much more acid than spirits of salt. In fact, the last one has almost no acid taste.

So, it seems my initial thoughts were wrong. Why? Also, what makes we perceive foods as acid tasting?

Update:

After some research (thanks to rumtscho's comment) I have found that taste buds detect the presence of H+ ions (as cited in the Wikipedia article on Gustatory system).

But still don't know why when drinking Acetic Acid (vinegar) sourness is sensed more than when drinking HCl (Spirits of salt), if both of them are diluted to have the same pH.

Update 2:
After @Wayfaring Stranger's answer it is clair that sour taste is given by anions (and not H+ ions), as written in this question's last update.


texts: Can I cook lentils in a rice cooker? Would I need to adjust my lentils/water ratio?


texts: Is the stainless steel pot pitted by salt water a food safety problem?

texts: I added salt and cold raw eggs to cold water in an All-Clad D5 18/10 stainless steel pot before turning the burner on.  After the salt water was boiled and eggs were taken out, I saw a lot white spots on the bottom of the pot.  I tried to clean with Bar Keepers' Friend, but could not remove the white spots.  All-Clad said the white spots were pits etched by undissolved salt in cold water (i.e., I should have add salt to boiled water instead) and the pits were harmless.  Does anyone know what the white spots are chemically and if the white spots render the pot unusable according to food safety?


texts:
I thoughtlessly threw out the liquid of my kombuca/scoby while I was cleaning the container.

I don't believe the scoby is dead. It's not black or moldy.

The latest brew I've done, after a week, tastes like... cold tea.

Is there a way to restart the scoby/kombucha?


texts: I want to learn baking and have been reading recipes from the internet and trying them but, I want a more structured approach starting with the basics and going to the advanced. I don't feel that the ad-hoc method of reading recipes and executing them is very satisfying. In my country, we don't bake a lot except for the professional pastry chefs. So, I don't know of anyone who's a baker or any baking classes around my home. So, does anyone know of an online baking course?


texts: Does a Steam Microwave with true Convection cooking use microwaves in the convection oven baking process?

texts: Does the convection oven baking feature still utilize microwaves to do the baking/broiling etc?


texts: We have a 3 year old toddler who is not a fan of spicy foods. She doesn't like heat of any type, and doesn't like strong flavors. How can we season a turkey chili to keep her happy, and still make it tasty for adults?


texts: Oil soaked lettuce leaf found on counter - food safety issue?

texts: I found a lettuce leaf that had been part of a very oily salad under a bowl and wet from dishwashing water. I think the oily lettuce has been there up to four days (someone else in household didn't clean up) and has been wet under the bowl probably up to 22 hours. Is that considered anaerobic (botulism-y)? Or is it okay because it's not completely in oil (but under a bowl)? I put it and paper towels I cleaned it up with in two bags in garbage using gloves. I would like to not be so worried about greasy dishes and oily salad leaves but don't know if I should be bleaching the counter and my gloves.


texts:
In creme brulée, does milk/cream really have to be brought up to simmering point before being adde to the egg/sugar mixture and being put in oven in bain marie? Seems a waste of time to wait for it to cool down.  Is there a reason for the simmering point?

Thanks.
Ann


texts:
There are many recipes where freshly toasted nuts are called for, and that got me wondering--how far can I toast them in advance without sacrificing flavor?

If not, how quickly do they lose flavor, and what causes the degradation?  Are there any ways to store the nuts to preserve the flavor of freshly toasted?  Would freezing and/or vacuum sealing do the trick?


texts: Is it unwise to store oils etc above gas stove/oven?

texts: Due to space constraints I keep my oils and some various cooking sauces above the gas stove/oven. These can get VERY hot up there. Am I ruining my oils? The red wine seems like a bad idea in particular...


texts:
I'm trying my hand at Ciabatta bread and have just made the biga in preparation for making the bread tomorrow.
I  followed this recipe, which calls for the following proportion of ingredients for the biga:

250g/9oz Italian type '00' bread flour
190ml/7fl oz water
15g/½oz yeast

and the preparation (emphasis mine):

For the overnight preparation, mix the flour with the water in a large bowl and add the yeast. Whisk for three minutes and leave to rise overnight (or at least eight hours).

I measured out the ingredients using the metric quantities and mixed as per the instructions, but my biga turned out to be much too solid and dough-like to whisk:

I measured out the weight of flour with a scale and the water with a liquid measuring cup and used bread flour.
Looking at another recipe, I see the same proportion of dry to wet ingredients:

4 ounce (1/2 cup) water
1/2 teaspoon active-dry yeast
5 ounce (1 cup) all-purpose flour
Dissolve the yeast in the water. Add the flour and stir to form a thick, gloppy paste. Give it a good fifty or so brisk stirs to build up the gluten. Cover and let sit at room temperature eight hours or overnight.

This one also has a flour:water ratio of 2:1 and indicates that the result should be a gloppy paste. Surely more water is needed in order to get this kind of consistency?  Is a more solid consistency okay or did I do something wrong?
Attempt #2:
I tried again making a half batch of the biga, documenting step-by-step with photos, to ensure that the measurements were all 100% correct.
Here's a whole bunch of photos I took in an imgur album. This time the dough was very slightly wetter, but my whisk still got very much clogged very quickly. I put a weight on my scale of 1kg and it measured 1017g, however this could be due to inaccuracies in both the weight and the scale so isn't a hugely conclusive test. At least we can be sure my scale isn't wildly out ;)
I managed to easily shape the final result into a ball very similarly to the original attempt with all the flour combined.
EDIT #3:
Checked my scale using coins. I used 7x R5 coins and it gave a reading of 65g. 9g/coin x 7 coins = 63g in reality which gives a 2g difference.
EDIT #4:
After several hours, it's definitely quite a bit sloppier and way more sticky. I'm going to see how it handles tomorrow morning when I make the dough.


texts:
I've bought pure caffeine powder and its serving size is said to be a microscoop, but no measure of weight is given.

So what's/what size is a microscoop?

"Microscoops" can be found from the internet, but their size is 7-12mg. Is this reasonable for caffeine?


texts:
When boiling potato gnocchi, I'm told that they should remain in the water until they float to the top.

My question is, what happens to them the longer they remain in the boiling water?


texts:
I make a lot of fresh salsa (pico de gallo style) in the summer, but I don't usually think much about the type of tomatoes I'm usuing. Usually I just buy whatever looks best (fresh & ripe) at the farmer's market, so I've used everything from beefsteak and heirloom to cherry and grape. I've been quite happy with the results, but I'm still wondering: is there a "standard" tomato variety for salsa?

I've read this question and this question about homemade salsa, but neither of them really mention tomato varieties; the focus seems to be on other ingredients or preparation techniques.


texts: How to tell if it is honey, super filtered honey, or corn syrup?

texts:
There is this article here in Australia that an importer has labeled corn syrup as honey. It has been imported from Turkey and it has been sold to people. I think this is not just happening here in the land of OZ. Just with a little bit of searching I found out that there is some international conspiracy against the humble bees and people messing up the natural processes. There is even super filtered honey that does not have any pollen at all. I always thought the pollen is the most important part of honey. You might as well just have corn syrup instead.

I would like to know if there is a any way to tell the difference between corn syrup, super filtered honey, and natural honey.

The article:
https://au.finance.yahoo.com/news/honey-actually-corn-vic-buyers-100510448.html


texts: How can I reduce the sliminiess of okra?

texts:
I don't particularly mind the slime in okra, but my wife hates it.  Is there a proven technique for reducing the sliminess?

I do wish to make an Indian simmered curry (Bhindi) with it, so frying is out.


texts: Are there any vegetarian applications for transglutaminase ("meat glue")?

texts:
Transglutaminase is an enzyme that is popular among modernist chefs for two main purposes - to glue different meats together for special effects (like a modern turducken), and to create consistently shaped and sized portions for even cooking.

My question is whether there are any known vegetarian applications for this enzyme? Has it been used with (say) tofu, eggs, or cheese? Is there a way to combine it with another protein to get it to glue lower protein things together like most vegetables?


texts:
I made this recipe today that involves making instant pudding with chocolate ice cream instead of milk.  It was supposed to come out as a super chocolaty mouse but it tasted a little grainy, like not all the pudding got incorprated. I rarely use box pudding but I was thinking this could be a quick dessert to yank out if needed.  Anyway, I was wondering what the best way to knock out the graininess was. Should I add some milk or just use more ice cream?

The original recipe was from serious eats : http://www.seriouseats.com/recipes/2010/08/cakespy-chocolate-ice-cream-pie-recipe.html


texts:
The pack of pork I bought was leaky, and some of the juices soaked into a pack of flour. I'm wondering whether the flour is still safe to cook with.

What I'm thinking:

The flour will be baked before eating, thus killing any bacteria.
Flour is dry, not a suitable environment for the bacteria, they will be dead before I even use the flour in a week or two.

On the other hand, I don't want to get sick over a 1€ pack of flour.
Should I throw it away, or is it safe to consume?


texts: Substitutions for Wheat Flour in Pie Crust

texts: I am trying not to use wheat flour in my pie crust but nothing seems to come close to the flaky crust I get with wheat. I tried all oat and cashew flour and the crust was more like a crumbly crust if that makes sense. Like a cookie. Tasted great but not that flaky crust that I want. This morning I am going to try a combo with quinoa flour, oat flour, cashew flour and whatever else I can find in the pantry. The quinoa flour is new to me, can anyone tell me how this might bake up? Flaky, heavy, crumbly? The recipe I use is 2.5 cups flour, 2 sticks butter .5 cup + 3tbs ice water and 1 tsp salt. Or if anyone has a recipe that uses all butter and does not use wheat would you share it? Thank you!!!


texts: Can I increase cooking time of bread to make it less gooey?

texts:
I've been experimenting with gluten-free baking (due to Celiac, not because I think it will make me skinny). I've made great cakes and cookies, but recently tried to make rolls. In the process I've discovered how to make waffles and muffins, completely by accident. Today while "playing around" with my muffin recipe, hoping to make delicious oat bran muffins, I noticed that the insides didn't quite get done. Eventually they did sort of solidify.

So, what does any of this have to do with bread? Well, for some reason the "muffins" turned out instead to be bread. I don't mean "bread-like" I mean "bread" except in muffin tins. So, using this exact recipe I should be able make bread, but I'm worried about the bread not getting done all the way through since the cross section in a bread pan (which I'd have to buy) is larger than the muffin tins I was using.

My thought on how to "solve" this problem would be to lower the temperature a bit, and then extend the cooking time. The current muffins were cooked for about 30 minutes at 375 °F. I was thinking maybe 325 °F for 40?


texts: Is the root/rhizomes of ground elder edible?

texts:
Ground elder is a terrible weed with delicious leaves. But is the root edible too?
Wikipedia:

Aegopodium podagraria, commonly called ground elder, herb gerard, bishop's weed, goutweed, and snow-in-the-mountain, is a perennial plant in the carrot family (Apiaceae) that grows in shady places.
[...]
The tender leaves have been used in antiquity and throughout the Middle Ages as a spring leaf vegetable, much as spinach was used.


texts: I have ate the most wonderful pumpkin preserves (in chunks about 1-2 inches).  I have bought very small jars from Armenia and Russian stores in the US and the preserves were very expensive, but delicious.  Here is my problem.  I do not need a recipe as I have made good preserves of many fruits, whole and chunks, for over 35 years.  My problem with the pumpkin is should I take off the skin by peeling it and then cutting it, or, should I first cut it, clean the insides, quick boil it for a few minutes, then peel it and then continue on to preserve it?  It's a long process either way, but our hearts want it, so Mama gonna make it. HELP


texts: How do I practice piping icing without wasting icing and money?

texts: Is there some cheaper alternative to real icing so I can avoid wasting good icing and money while practicing? Or can I avoid having to throw the practice icing away? I do not want to waste good butter just to practice my piping skills =)


texts: What ingredient gives vlaamse mayonnaise that special kick?

texts:
I love Dutch frites, and I particularly like the Flemish Frite Saus called vlaamse mayonnaise that they serve at the Frite shop called VleminckX Sausmeesters on Veotboogstraat (just one block off Kalverstraat, the main walking street down the center of Amsterdam).

What gives it that special kick. It's a bit more tart than American mayonnaise.


texts: Is it reasonable to expect "spiciness" to fry off?

texts:
I got in a "heated" discussion with my wife this evening about a fried turkey recipe that I want to try for Thanksgiving. It calls for:

1 cup of Creole seasoning
1/2 cup of black pepper
1/2 cup of Cayenne pepper

all mixed with a bottle of a bottle of italian dressing, which I will admit sounds pretty damn spicy.  But after readying the reviews it seems like everyone says the heat cooks off and the bird comes out delicious.

It it reasonable to expect that the spiciness will fry off during the cooking process or am I going to ruin (another) Thanksgiving?


texts: Defrosting approx 3.5kg of pork, and then cooking more than once?

texts:
I've got about 3.5kg (7.5lbs) of rolled pork (with lots of skin crackling) vacuum-packed in my freezer which has been there for just under a month. I've got around 20 coming to eat on Saturday for a buffet and I'd like to serve it as pulled pork, with separate crackling.

So, first question: when is it likely to need to come out of the freezer? 24 hours before cooking? Or 48, to be safe? It's pretty big.

And, second question: I'd normally do pulled pork for about 5 hours, but this is a larger joint than I've cooked before, and I'm wondering if I can cook it for perhaps 5 hours on the Friday, remove the crackling, then leave it in the fridge overnight, and put it BACK in the oven for another couple of hours on the Saturday. Is that hygeinic / healthy / possible? It'll do the crackling wonders but I'm thinking more about the meat.

Any other tips / advice appreciated, though bear in mind that unfortunately I can't leave it in the oven overnight since it's a temperamental old oven and I need to keep an eye on it :(


texts: At what point is eating left-overs or perishables not just daring but dumb?

texts:
I am a college student who is sometimes a foodie, sometimes a garbage disposal. There is plenty of good food that some of my peers would turn their noses up at. But sometimes I wonder if this is not just disgusting, but actually bad for my health.

Food service standards are not what I am looking for here. Those are already clearly too stringent to me. Rather, I am looking for some rules of thumb about when I should not just cut or scrape the bad parts but trash the whole thing.


texts: How to cook Mixed grains all together in one pot

texts: I purchased a bag of organic mixed grains with 7 different types together and any directions, which there does not seem to be any, is in Chinese so I have no idea how to cook this.  this package includes brown and sweet rice, barley, millet, red, kidney and black eye peas.  Help?


texts: How to spread dried blueberries evenly when using bread machine?

texts:
This blueberry oatmeal bread recipe says to add 2/3 cup dried blueberries to the bread machine at add-in time. When I just dump them in on top of the dough, they end up clustered at the bottom of the loaf, as shown:

(How) can I get them to be evenly distributed?

Update

As bob1 suggested, I tried adding the dried blueberries at the very start. That worked. The blueberries were evenly distributed and none the worse for the earlier inclusion.


texts: How many kefir grains will make a quart size of kefir? I think I have too many grains in one batch. I also am still a novice, been at this five months. I enjoy making it, and have many grains. Some very small, some the size of a pearl. What is the best way of separating the grains?


texts: I have a recipe that calls for evaporated milk.  How can I make "Evaporated Milk" (from raw milk), or a reasonable substitute for the canned evaporated milk found at the supermarket?


texts: Use of algin and calcium chloride in spherification

texts:
I belong to a cooking club in which we have several home cooks who wish they had gone to culinary school. Anyway, I am cooking a dinner in which I am exploring modern cuisine utilizing new molecular gastronomy techniques.
My question is as follows: is there any liquid in which algin and calcium chloride do not work?  I tried to do the process utilizing chefs Albert and Ferran measurement requirements for the addition and the wash with balsamic vinegar and it did not work. However, when I tried it with milk, it worked. Additionally, how far in advance can you create your spheres before they completely turn into a compact ball. I understand the process does not stop.


texts: How can i decorate homemade dog biscuits?

texts: I made a batch of dog biscuits for a Christmas gift, and I want to write the dog's name on them with colored sprinkles.  The biscuits are the texture of over-baked sugar cookies.  Does anyone have an idea of how I can get crystal sprinkles to stick without using a sugar glaze?  Or another idea for a pretty way to put the dog's name on the cookies?


texts: Is Mulan-themed Szechuan McNugget Sauce really just a blend of BBQ and S&S?

texts:
Regarding the limited-time Mulan-themed Szechuan McNugget sauce from McDonald's in 1998, I do remember it being tasty, but I don't recall the exact flavor to properly judge recreating it.  Some internet rumors have inferred that is it really just a simple blend of the pre-existing McNugget Barbecue and McNugget Sweet & Sour sauces in varying proportions.

Is this true, or is there more to it than that?


texts: First time sharpening, do I sharpen on the coarse or fine side?

texts:
I have a Japanese Shun chef's knfve, and I've been bad about sharpening it. I haven't sharpened it since buying it in August and now it takes a bit of effort to slice through a potato or carrot.

I just bought a Japanese Water stone on recommendation from my butcher, it's dual sided with 1,000 grit on one side and 4,000 on the other. The advice I was given, was to sharpen it on the fine side (4,000) weekly and the coarse (1,000) ever few months. Given, that I've never sharpened it since buying it months ago, should I start on the 1,000 side and then give it a go on the 4,000 side ?


texts: How long does it take for milk to spoil unrefrigerated?

texts: A half gallon of milk (in the paper carton, not plastic) got left in the car for 1.5 hours in about 80 degree (~27 °C) weather (evening so no direct sunlight). Is it still probably safe to eat if one has a strong stomach or pretty risky? Any particular signs to watch for to indicate it is no longer safe? Carton bulging? Off smell? Etc? How quickly will milk spoil (unopened) in warm summer weather like that?


texts: Ideas for a banana dessert crust, gluten free

texts: I came across a nice little dessert consisting of sliced bananas sandwiching peanut butter. My kids would love it, but I have a youngin and he's gluten-free.  Worried handing him raw bananas as he'll a mush them up, so I want to put a crust of sorts on it to contain, or at least minimize the mushing. Chocolate is one alternative but  I'm leaning towards something a little healthier.


texts: How do you keep turkey from getting too dry?

texts: It's Thanksgiving up here in Canada, and I'm wondering what can be done to keep the breast meat on a turkey from being too dry?


texts: frozen meat and pork kept in freezer for 4 years never opened

texts:
I recieved a freezer full of frozen meat is beef or pork is still good if frozen for 4 years. never unfrozen still in package
from store


texts: How do cooking utensils remain safe for use?

texts: Say I were to be cooking chicken in a pan, and I'm using tongs to flip the chicken periodically. By the time the chicken is done, how can it still be safe to use the tongs I started with to handle the chicken? Obviously it's come into contact with raw chicken, so why would I want to handle my food with it. Should I be switching utensils or washing them mid cook?


texts: What is the difference between cream cheese and sour cream?

texts:
Let me be clear: I am not asking about their applications. I know some really good recipes where you use one or the other. I know you can replace them with each other in some recipes, not in others. That is not what I am asking about.
My question is about how they are different in their constitution. I have read that to get sour cream you ferment cream with a few different subspecies of Lactococcus lactis. Sometimes rennet or acid (lemon juice or vinegar) is used, but authentic sour cream requires the fermentation with bacteria (which converts cream's lactose to lactic acid). When I look up recipes to make cream cheese, I get the same instructions. You take cream, again you ferment it with a couple subspecies of Lactococcus lactis, you strain it to get rid of the water, and you get cream cheese. The only difference I see is that in the US, sour cream usually has a 20% fat content, whereas cream cheese has a fat content of 33% or higher. The other different thing is when making the cheese, "sometimes" some milk is added.
But this cannot be the only difference. Otherwise we would not call one of them cheese, and another of them cream (considering the fat content, even those names seem ironic). I would appreciate if someone can shed some light and give some insight.


texts: Is my bacon still safe after being left at room temp. for 32 hours?

texts: I bought a package of Appleton Farms, hardwood smoked, sugar cured, sliced bacon about 32 hours ago & forgot to put it in the refrigerator. The ingredients state "cured with": water, salt, sugar,sodium phosphate, sodium erythorbate and sodium nitrate. The package is still sealed. Do you think it is safe to eat?


texts: Saving seasoned flour used for dredging chicken

texts: I love to make (and eat) buttermilk fried chicken but I always get carried away with the amount of flour I use.  I am fully aware of contamination due to raw chicken, but is it safe to keep the excess seasoned flour used to coat the raw chickens in an airtight container and use it solely for this purpose?  Before storing the flour I sift out any larger pieces.


texts:
If you like sour and the water is not rancid is there any danger in drinking the water?
If so what is the danger? I grew up drinking it and it was delightful. There were never any warnings against drinking it. If the water is unsafe to drink then in my opinion the coconut meat is also unsafe. Please be specific.


texts:
I have a large jewel yam. I peeled, diced, and boiled it with sugars and some spices. When I peeled it, I noticed there were deep darkish furrows in the potato, like spots where sprouts had been but were knocked off. There were a bit dark around the corner. Against my better judgement, I didn't cut them out. After boiling, the dark black spots seemed to permeate the flesh. It doesn't taste different, but it looks unpleasant. Around them, the flesh is very fibrous.

Is it safe to eat? Next time should I cut these out or avoid buying potatoes that have them?


texts: How to get surface of sourdough presentable

texts:
I'm starting to get good at sourdough--the inside if fluffy and I get a good spring, however I cannot seem to master scoring/making the loaf look presentable. This is an ideal loaf in my eyes because theres a big lip and the bread that pulled away from the lip has some texture. My loaves always end up rounded on top regardless of how I score. For reference, I use 500F in a dutch oven, cornmeal on bottom. My recipie is as follows:
1/2 cup starter
2 cups water
tbsp salt
~5 cups fl
I've had good success with this recipe but as I've said I need advice for getting a good surface.


texts: Why is my pastry blistering in the microwave?

texts:
I am trying to make my own shortcrust pastry, but don't have a blender or food mixer. I also don't have a gas or electric oven and am using the convection bake function of a microwave.

I mix 1 1/4 cups of flour, 1/2 cup of butter (grated with a cheese grater then back in the fridge before finally mixing into the flour), 1/4 tsp sugar & 1/4 tsp salt, and about 5 tbs of ice water. Then I convection-bake it in the microwave.

Somehow I just can't get it right. I tried blind baking and my pastry ended up looking like a very pimply kid with blisters all over. It was also sweating butter or something a fair bit when it was baking. It tastes okay, but a bit crunchy like a cookie, and impossible to cut without breaking apart.

What am I doing wrong? Is it the temperature (190 degree Celsius/375 F)? Is it because I grated my butter? Too much water? The way I roll my pastry? Any advice is really appreciated as I'm a total newbie to baking and don't understand a whole lot about it yet.


texts: Dry white wine substitute for slow cooker garlic chicken recipe

texts:
What would be a good substitute for the wine? I do not know what to do with wine I have never cooked with it and I wouldn't use enough of it to make it worth buying some.

Slow Cooker Garlic Chicken

Ingredients

1/2 cup fat-free, low-sodium chicken broth (certified gluten-free if necessary)
3 tablespoons dry white wine
2 tablespoons cognac
1 (3 1/3-pound) whole chicken, skinned and cut into 8 pieces
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons butter
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
40 garlic cloves, peeled (about 4 whole heads)
2 teaspoons fresh thyme leaves
4 teaspoons chopped fresh parsley (optional)


texts: Can I substitute amaretto syrup for amaretto liqueur?

texts: I have a recipe that calls for 1/2 cup amaretto liqueur.  Can I substitute Torani amaretto syrup and should I use the same amount - 1/2 cup?


texts: Effect of adding wet ingredients to dry when making bread?

texts:
I inadvertently omitted the eggs from my challah recipe, but realized this only after the final step of mixing in and after fully incorporating the flour.  Rather than throwing everything away, I attempted to resuscitate the dough by adding the eggs.

The dough took on a very odd texture initially, then I kept mixing and added a few tablespoons of extra flour very gradually.  Eventually it resembled the normal dough.

Should my bread turn out alright?  What happens when you add extra liquid to a flour rather than adding the flour last?


texts: Shortening substitute that can prevent gluten growth?

texts: Is there a shortening substitute that can also prevent gluten growth?


texts: What is the difference between whipped cream and whipping cream?

texts: I am searching for accurate stock photos to represent both products. While I really only need to figure out what visual differences there are (if any), I would like to understand why they are different.


texts: My Bolognese sauce usually contains some combination of salt, pepper, basil, oregano and thyme. It is easier to taste if I add them towards the end, but is the taste affected by when I add the herbs to the sauce?


texts: How to cook and plan meals when ingredients are not reliably available?

texts:
My wife and I have just moved to Mozambique Africa for her job. She works all day it's my job to do the cooking. I've never been much of a cook, but I could always follow a recipe and the results were acceptable.

The problem is that here in Mozambique, the availability of ingredients in the stores is limited and unreliable. For example, last week the supermarket didn't have carrots, unflavoured yogurt or plain bread--all things I know that they've had in the past. For someone who cooks by following recipes it's very difficult to plan if the ingredients you need are not reliably available.

What I'm looking for are tips and strategies to cook and plan meals without recipes using available ingredients. Currently the lack of ingredients has reduced my repitoire to a small set of basic dishes for which I know that I can get all the ingredients. I'm not afraid to experiment, but without a recipe many of the experiments don't end so well! I feel like I'm lacking a basic knowledge of cooking techniques that I could build on to improvise meals.

Finally, it's difficult and expensive to get books here so any pointers to online resources would be the most helpful. Perhaps there's a basic cooking course online that I could start with? I have the motivation to improve my cooking, but I don't know where to begin....


texts: Pouring cold water on pasta after cooking it

texts: Some of my friends pour cold water on pasta after boiling it other don't. What do the professionals do? If they pour cold water on the pasta after the boil, what do they want to accomplish with doing it?


texts: Benefits of a cleaned/seasoned cast iron

texts: I just started using a cast iron that I got from a friend (I don't believe it has ever been cleaned/seasoned/any special treatment). So far, everything I've cooked in it (steak, fish) has come out really good, even though the typical traits of a good cast iron are definitely not there (rust, uneven surface, no shine, etc.) In what ways would food cooked in a well kept cast iron differ from a poorly kept one?


texts: I've made a shio koji "starter" using koji-inoculated rice grains, salt, and water, and have added fresh rice to it once in a while to keep it living and fed. I've heard many chefs and home cooks talk about the value of koji's proteases and amylases for tenderizing and increasing glutamate concentration in meats, but I've run into a problem when marinating chicken thighs in shio koji. While pubs like Cook's Science advocate anywhere up to 3 days in a shio koji marinade, I find the salt content generally recommended for use in shio koji just ends up curing the chicken, and you get a very stringy, unpleasant texture in the final result when cooked. Has anyone had this experience? Are shorter marinades the way to go? Reducing the salt content?


texts: Can I use a fat free milk to make the sauce? Should I add more butter to the roux if I do so?


texts:
Often when I make soup I add a minced jalapeño (with the seeds) into the soup. I know that the pepper has a (I believed) 1,500-2,500 heat range and so when I add a full pepper on the low end of that scale it's fine and I get that tongue numbing heat sensation. When the pepper is on the higher end I get the throat burning dire-need-of-milk sensation.

If the pepper is on the low end and I only add half then the heat is also undetectable. Though on the high end with only half then it's just the right amount.

How can I use the right amount of jalapeño?


texts: How was Chinese Master Stock stored in olden days before refrigeration

texts: I've heard that some Chinese Master stocks are 100 years old. If so, how did they store their master stock before the refrigerator was invented?


texts: Does it matter if I start boiling hard eggs in hot or cold water?

texts:
Does it matter if I in which water temperature I start to prepare hard eggs?

Of course, the preparing time will be still measured from boiling - but does it make any difference? - regards the temperature difference between the eggs and the water.

Also, in case it do matters - does it matter if the eggs were in the fridge or in room temperature?


texts: Why does bread soften after heating it up?

texts:
Usually when bread or other dough stuff gets harder after few days, I use microwave to heat it up and it softens.

Why is that so?

The taste is not that good anymore, but better then eating it hard.


texts: Pasta edges break when being rolled in pasta machine

texts:
When I make pasta, and roll it through my pasta machine, the edges always end up cracking up a little. It becomes quite difficult to pass it through the machine without it tearing and dividing my pasta in half.

The resulting pasta is not bad per se, but it feels like I may be doing something wrong in the pasta-making process.

I follow recipe quantities - usually 3 whole eggs and two yolks to 500g "00" flour. Bring together on the work surface. Knead for a while and wrap in a damp cloth, leaving it to rest for 30 mins or more.

I then roll through the machine on the largest setting, folding over a couple of times before reducing the settings down to the smallest one.

Here is an example of the cracked edges I see.

As you can see, it's also hard to maintain a good direction as it goes through the machine.

Alas, my pasta rarely looks like the stretchy, silky pasta that you see being thrown around by professional chefs. What might I be doing wrong?


texts:
I have an old skillet (about 10 inches) with a solid ring on the bottom and a straight raised mark about 4 inches in the middle of the bottom.  There is also a capital B R on the bottom.  No other identifying marks.  My mother gave it to me  and said it was her great grandmother's. I have had it for 49 years.
I have not been able to identify maker. Any help from anyone?


texts: I want to cook some beef in the slow cooker and I want it to be completely submerged in the sauce. To do this I will need considerably more sauce than I require. Since the ingredients are expensive, I don't want to waste it. I was thinking I could put something into the slow cooker to displace liquid and allow me to submerge the meat without needing more sauce. I don't know what to use though. I'll need something that won't hurt the flavor of the food, can handle the heat and more importantly won't cause a lot of sauce to stick to it. Anyone have any suggestions on what I can do here?


texts:
In another question I suggested that milk might be used as a tenderizer. That generated an amount of scepticism, so I think it is worth breaking the question out.

The idea came from "The New Best Recipe" which has a small section entitled "SCIENCE: Why Does Milk Make Meat Tender?". I'll repeat a little of what it says:

  "...if you skip the browning and cook the meat in milk (or any other liquid) at the outset, you limit the temperature of the meat to around 212 degrees. [...] As a result, meat cooked in milk does not dry out..."

If I follow the argument correctly --and I'm really not sure that I do-- this means that milk has no advantage over water as a tenderizer!

Can anyone unravel this confusion? Does milk tenderize meat?


texts: I wouldn't like to heat the oven just for making a pita bread for one sandwich. Could I bake it entirely in just a pan, just like some tortilla?


texts:
I was given a new copper pan and tried to cook my over easy eggs in the pan without butter, as it says in the ads.

However, the eggs stuck in the pan horribly. I usually use butter to cook even in my other not stick pan and they come out fine. What am I doing wrong?


texts: How do chefs come up with recipes for good food?

texts:
I have been cooking for some time now, but I have always been a sort of recipe follower. I know the basic composition of flavor components (sweet, sour, umami,...) but I have never been able to come up with something new, nor have I really made an effort attempting it.

I wonder what kind of procedure professional chefs follow when trying to cook something new or trying to update a dish.

Is there really an established science about flavor out there to follow?


texts: What cut of meat is used to make shabu shabu?

texts: I'd like to explain to a butcher what cut of meat is required to make shabu shabu. Can anyone help me?


texts:
Last March I started adventuring into the world of Sourdoughs by following the advise of The Fresh Loaf Bakers's handbook but using wholegrain rye flour all the way and it went pretty well; after a week or so I started having nice sour rye breads. For context, this was a typical spring in Mallorca, known for its usual high humidity, with temperatures at home between 18-20ºC to about 30ºC by the time I left.
Then, I moved to Vigo (northwestern Spain) in the middle of July and sure shortly after I decided to make a new sourdough from scratch following the same recipe, but this time no orange juice.
For context, I set up a humidity/temperature sensor and got some values ranging 70% and 99% (crazy weather here) and intense 29-32ºC at home. The result was a rather smelly (and not in a good sense, nowhere similar to what I had before) sourdough after a few days, which after four or five days developed a thin white layer of something I thought would be mold.
I had searched for this at the time and found it might be mold, so I discarded it. Then I said to myself, it must be the orange juice, so I went and tried again with orange juice only to obtain the same results. This experimentation process went for about 4 cycles.
I tried feeding it twice a day, I changed the jar in which I was keeping it, I covered the jar, I uncovered the jar, I sealed the jar, all to no avail. By then I decided not to waste more time and wait for colder climate maybe (haven't done so yet, though).
Now I'm thinking I want to start again, but I'd like to get some feedback from more experienced users into what might had gone wrong. I even started to suspect it was related to the quality of water (which I purify with one of this Britta filters, any thoughts?) or of the air.
For reference: my sourdough would get a layer, not as bad, but close enough, to this: The Fresh Loaf post


texts: What is an alternative to chicken broth for Mexican rice?

texts: A recipe for Mexican rice calls for chicken broth. Where I live, this is difficult to buy and expensive. Is there any alternative?


texts: What does "serving" and "serving size" mean?

texts:
I have a tin of 16 oz mixed nuts, whose label says

Serving Size 1oz
Serving Per Container 16

I have a can of 454g refried pinto beans, whose label says

Serving Size 1/2 cup (124g)
Servings Per Container about 3.5

What does "serving size" mean? Does it mean the appropriate amount of intake in a meal for a normal adult? What if I eat much more than the specified serving size each time, such as 3oz of mixed nuts, or 248g of refried pinto beans?
What is a "cup" in serving size? Is it the same as a cup for a rice cooker?
Does the "serving size" assume that I also eat other things in the same meal, or I eat nothing else in the meal?
Mixed nuts do not seem like staple according its serving size 1oz, while refried pinto beans do because its serving size is 124g. Does determination of the serving size of a can/tin of food   depending on whether the food is intended as staple or not?
Does it imply how many servings per day? I.e. the frequency of servings?


texts: Possible internal contamination from soaking or scalding slaughtered chicken in hot water to ease plucking

texts:
I understand that a slaughtered chicken may become externally contaminated due to the impurities present in water.

  Over the course of a processing day and despite scald tank
  temperatures of 50-60C, the water in scald tanks can become
  contaminated with salmonellas and campylobacters as a consequence of
  involuntary defaecation (Humphrey and Lanning, 1987; Mulder et al.,
  1978).  The bacterial load of the tank water can also be increased by
  microorganisms present on the feathers and skin of the birds (Mulder
  et al., 1978; Berndtson et al., 1992; Kotula et al., 1995; Q22-Q28
  Q23-Q29)  Kotula and colleagues (1995) report more than seven logs
  CFU/ml of rinse for both campylobacters and salmonella on some
  carcasses immediately before scalding.  When a carcass enters the
  scald tank, it is not unusual for water to be inhaled into the lungs
  (Thomson and Kotula, 1959).   If there is contamination present in the
  scald tank water and blood is still circulating in the carcass,
  bacteria can be transported by the circulatory system into internal
  organs and muscles.

Source: http://www.ukmeat.org/FSAMeat/PoultryScalding.htm

I am not talking about contaminations like the above. I am asking about any possible internal contamination.

During scalding, do you think that the water is hot enough,
or the process is long enough, to substantially increase a whole chicken's core temperature, and  to actually start some internal body process (metabolism perhaps)? Since evisceration is yet to be done, are there any chances of the organ walls breaking down and leeching filth into the meat?  Is it possible for the filth to escape the organs and permeate the meat? We are assuming the organs themselves are neither punctured nor torn.

I may be talking about a very remote possibility, but I really need to know this.


texts: Should beef jerky be cut with or across the grain?

texts: Recipes seem to be split down the middle of whether or not meat to make jerky should be cut with the grain or across it. What is the difference in the final product when cutting with vs across the grain?


texts: I am needing to know how much normal milk do I use in place of 1/2 cup powdered milk in bread.


texts:
I am thinking about buying two pots online. I looked at Amazon.ca but I have a hard time to know whether the pots I am looking at will work on induction. How can I know without being able to stick a magnet on it?

Consider this product for example. Do you think it is going to work on induction?


texts: Is it safe to eat ice cream that was left in a refrigerator overnight?

texts: A pint of dairy ice cream was accidentally left in the refrigerator overnight. It was then placed back in the freezer. Is there any risk in eating it now?


texts: what difference does slow cooking onions with/without broth make?

texts:
I'm reading recipes for slow cooker onion soup (and onion soup in general). There seems to be two camps- cook the onions with broth (~8 hours), cook the onions without broth (~6 hours) and add it in for the last leg of cooking (~2 hours)

what differences can be expected with these two techniques?


texts: Substitute for Kirsch in Leckerli (Basel Lackerli) cookies?

texts:
With the U.S. holiday season soon upon us, I've been anxious to start making my annual batches of Leckerli cookies (a Swiss cookie, flavored with cloves and candied citrus!).

However, disaster has struck. I am out of Kirsch, and can't find another bottle locally! I think I bought the original in Boston, when I lived there... but rural Maine doesn't offer the same grocery opportunities.

So, my question is, does anyone know of a reasonable substitute for Kirsch? It's basically a cherry liqueur, just not sweet like a liqueur. "Cherry brandy" might be a better description.


texts: cooking canned veggies in a Korean clay pot?

texts:
I just acquired a Korean clay pot. One of the first things I made was some celery and chicken. Both turned out great but the celery was esp great. Right now, I have a surplus of canned vegetables of all sorts--spinach, peas, mixed veggies, etc.
Can any of these be made in a clay pot without losing texture? I was considering making a stew using canned veggies but was unsure if they would turn into mush if cooked in a clay pot.


texts: How to wash fresh fish properly to reduce its smell?

texts: I want to know how can we reduce the smell of fresh fish(may be caught 5-6 hour before). It smells really bad and after deep fry its remain in it. Some people use wheat flour mixed with white vinegar to wash it. But that does not works, we tried.


texts: What is the purpose of wrapping fish with aluminum foil?

texts: I was wondering what would be the difference if we wrap or don't wrap the fish with aluminum foil when baking. And also covering it with salt - how much of a difference would it make?


texts: Reducing acidity without creating "soapy" taste

texts:
It is well known that sugar is used to reduce the acidity in tomato sauce.
Yet there is no chemical reaction going, just a shift in taste. The PH remains the same. (Does adding sugar to tomato type sauces affect acidity?)

To be clear: I'm not looking for ideas on how to make the food appear less acidic. My intention is to change the pH-Value.

In nature it's quite easy to find acids, but I'm struggling to find a base suitable for cooking which won't give the food the distinctive soapy taste (for instance for a lemon-compote or... tomato sauce).

There are actually not many bases which would dissolve in water and might be safe for cooking. I conducted some research and came up with Lime (calcium oxide), Alcaloides (wich are mostly not safe), ashes or Calcium hydroxide (like to be used in Nixtomalisation - which I have successfully tried, but in the end the Ca(OH)2 is to be washed out after the process), Sodium Bicarbonate (baking soda, but sure this is a base?)

Here's a list of bases and their pH-Values which are supposed to be used in cooking. I'm lacking of experience in their usage and would be grateful if someone could share how it was deployed:
https://bakerpedia.com/ingredients/bases/


texts: Which preservatives/additives in ingredients can interfere with kimchi-style fermentation?

texts:
This is not yet about a problem, I am trying to avoid wasting time and ingredients or creating unsafe conditions while experimenting.

Many vegetarian recipes for kimchi and kimchi-style fermented food suggest adding soy sauces and other similar flavourings instead of fish and fish sauces.

The thing is: Many such condiments have benzoates or other preservatives added, and the purpose of at least some of these is ... being antimicrobial, and not in the same manner as acids or salt are, more in a "let's make the microbes get sick and die so you don't" manner...

Now, an antimicrobial compound, even if diluted, could probably interfere with a fermentation process, maybe even in an unsafe way (shifting the balance towards something harmful gaining the upper hand).

Are there known rule of thumbs what will and will not cause such problems?


texts: I put mashed bananas in the fridge in a bowl for a couple days and they turned dark brown on the top. Are they still good after that?


texts: Is there any way that we can harden US store bought Cottage Cheese to make Indian Paneer?

texts: So today I got a box of Daily Chef Cottage Cheese unaware that it will have lumps of cheese flowing in gooey liquid. What I wanted to make was Indian Paneer Curry! Is there any way I can harden it by hanging or something?


texts:
What are the names of the three main parts of my metal spatula?

Handle
Flat part that comes in contact with the food
The connecting metal which has rivets or pins attaching it to 1 and 2


texts: The sugar mixture of my baklava did not melt

texts: The baklava filling made with sugar nuts and spices, was harder. Why did this happen? I poured on the syrup mixture, hoping this would soften it up.  No luck.  It's like the sugar granuals crunch as your chewing.  Why? Baked at 350 for 45min. It was very brown.


texts: Shelf life of dried egg pasta & pasta hanger or fridge?

texts:
I have gleaned that fresh pasta (egg and flour) can be "left on the counter to dry". My question is, how soon will the dried fresh pasta go bad. Secondly, where should dry pasta be stored? In the pantry or in the fridge?

When in the pantry, maybe twirled on itself and inside a container. My problem with pasta hangers is that it attracts ants.


texts:
I've been thinking about starting a boutique mail order dinner roll business.

Dough
While I'd really like to ship dough and allow customers to bake (per roll) at their leisure, I'm beginning to think that is a far-fetched goal. Dry ice? It just seems risky. However, I have purchased live lobster by mail order before without trouble. Maybe it would work? They would probably have to be some expensive rolls to make that a profitable endeavor.

Baked
That has lead me to think about ways to safely ship cooked rolls. I have lots of experience packing and shipping boxes, but not boxes of food. Would any special precautions need to be taken to protect rolls during transit apart from careful (food grade) wrapping?

Some Googling has lead me to the idea of par-baking, but I feel like that would negatively effect the quality of the food.

Does anyone have experience in this area, or can you point me towards any relevant resources on this topic?


texts: Why don't the Rhodes cinnamon rolls from a bag turn out as good as the ones in the foil pan?

texts:
My family and I like the Rhodes cinnamon rolls that come in a foil pan -- straight from the freezer into the oven. Getting the timing just right (not doughy, not overcooked) requires some care, but they rise nicely, and generally turn out really good.

You can also buy frozen Rhodes cinnamon rolls that come in a bag and that you cook in your own pan, which is much cheaper. These rolls seem the same when frozen (and say "from freezer to oven" on them), but never turn out as good. They don't rise well, the cinnamon/sugar filling bubbles out and gets crusty, and they are generally more like hockey pucks.

I've tried some different pan types -- glass, dark non-stick, and lighter non-stick. Any suggestions on what might make the difference?


texts: Can you safely can homemade caramel/butterscotch syrup?

texts: I've done canning of jams and jellies. I would like to make caramel and butterscotch syrups and jar them to give away, too, but I'm not sure if this is do-able since they contain butter and cream. Can this be done safely at home? If so, how long would they be good for?


texts: Can I safely mix beef tallow and canola oil in a tabletop fryer with a submersible element?

texts:
I'm working on Belgium-style frites at home and would like to get as close as possible to the traditional recipe.

I know that they would traditionally be double fried in beef-tallow, but I have a tabletop fryer with a submersible element and I've been cautioned against using any oil that would solidify at room temperature.

Can I safely mix beef tallow and canola oil? If so, will I get enough of the flavoring from the beef tallow?


texts: Can I substitute salted for unsalted butter in chocolate fudge?

texts: My recipe calls for unsalted butter but I only have salted butter on hand.  Will this be a problem in the taste or consistency of my fudge?


texts: Are there common culinary uses for the addition of stearic acid?

texts:
I was doing some research into flavorless (or flavor-neutral) acids that could be used to create certain things without altering the flavor of the outcome (say, an emulsion).

Stearic acid immediately came to mind because it's known to be associated with lowered LDL cholesterol when compared to other fatty acids, and it naturally occurs in many proteins such as beef / chicken / most fish. I knew it doesn't taste like anything because my parents ran a candle business out of our basement growing up, and I accidentally grabbed some thinking it was sugar, and was quite surprised when I tasted nothing.

I looked at a study which also breaks down the average content of stearic per 100 grams of various proteins and adding a few milligrams of it to something like a sauce definitely seems like it could be in the safe realm of possibility.

But I can't really find any references to any real culinary use for it other than its natural occurrence, which led me to wonder why it's not a more commonly used additive for the properties that it has? I'm also not certain if I'm over-estimating the efficacy of it used as an acid. I've never used it in any of the kitchens where I've worked.

Does anyone know more about it?


texts: What can be used as a substitute for tomato sauce in typical italian dishes?

texts:
I have a friend that has developed an allergy or sensitivity of some kind to tomato sauce in foods. She has been craving pizza, pasta, and lasagna for a while now and I've been searching for a way to make those sorts of dishes without using tomatoes, but while maintaining a similar flavor i.e. not a white sauce flavor.

Any ideas suggestions?


texts: Substituting for Candlenuts in Indonesian Food

texts:
Indonesian cuisine relies heavily on candlenuts as a base and thickener for spice pastes which are the foundation of the cuisine.  This includes many of the various rendangs and sambals, such as Sambal Kemiri.   Candlenuts are also used in Malaysian cuisine.

Thing is, in San Francisco candlenuts are kind of hard to come by.  I have to buy them in the Asian supermarket, frozen, and they're quite expensive.  So my question is, what's the best substitute for candlenuts using readily available ingredients in an American general market?

Here's a few I've thought of, some of which I've even tried:

Macadamia Nuts
Raw cashews
Roasted Cashews
Brazil nuts

The thing is, I don't have very in-depth experience with Indonesian cuisine, so even if it tastes OK, I'm not sure I'm getting the flavor right.  Recommendations?


texts: How can I reheat a roux-based (alfredo) sauce in the microwave without separation?

texts:
I made an alfredo sauce last night using a roux made with ghee instead of regular butter, since that's what I had on hand.  The ingredients were: ghee, flour, heavy cream, garlic, pecorino romano, and salt and pepper to taste.

The sauce turned out great, I was able to get the consistency to exactly how I wanted it.

When I went to reheat it in the microwave at work today for lunch, the sauce separated terribly, essentially leaving a pool of butter in the bottom of the bowl.  It tasted ok, but it definitely felt like I was eating spoonfuls of butter at times.  If it matters, the sauce and pasta were combined before microwaving, I didn't reheat the sauce by itself.

Is there a trick to reheating a homemade alfredo/béchamel sauce that will keep it from separating in the microwave?  As suggested in this thread, could I add an emulsifier that will help the next day, but won't negatively affect the taste or consistency of the dish when it's still fresh?

Note: I posted this as a separate question from the one I reference above because this is specifically about separation during reheating, not storage, which might have different answers (such as lower temp or less time).


texts: Can I make a béchamel sauce with coconut cream?

texts: I want to make a béchamel sauce with coconut cream instead of milk. Does anybody have a guess whether this will work?


texts: I recently tried to make sourdough with my starter, it didn't rise. Why is there still a crumb?

texts:
I started and cared for my first sourdough starter for 6 days, had a decently active starter. It would rise noticeably, maybe 1.3x after feeding.

I made a basic sourdough recipe using my starter. It's obvious that my starter wasn't up to the task based on the picture below. My current hypothesis is that the tap water in Seattle has to much chlorine. I have since restarted with filtered water.

Anyways, I'm wondering why, despite being unleavened, there is still a crumb in the "bread"?

Is it because there was some, but more than zero, fermentation? If so, why didn't the yeast multiply and leaven the whole loaf?


texts: What is this seafood that I bought in a Chinese market?


texts: Can salted butter be used for yellow cake recipe?

texts:
I need help D:
I'm making 300 yellow cupcakes for prom in 2 days and I've purchase salted butter instead of unsalted .
- Can I use the salted butter instead of using unsalted and just not add in salt ?


texts: How much white chocolate should I use in a white chocolate cake?

texts:
I am trying to develop a white chocolate cake formula. The recipes that we tried were dry or did not have the right flavor or consistency. I found no guide line as to how much white chocolate to use. Can any one help?  I am concerned that the white chocolate contains sugar, fat and emulsifiers. What I do not know is what percentage should white chocolate be in this recipe that I created?

Here is what I have so far: I have not tried this recipe yet. All I did was the math!

15 oz. cake flour,
2 oz oil,
4 oz butter,
15 oz. sugar,
7 oz. of eggs,
4 oz. milk (hot to dissolve white chocolate),
1 tablespoon + 1 teaspoon baking powder,
1 teaspoon salt,
1 tablespoon vanilla extract,
4 oz. white chocolate (real chocolate containing cocoa butter),

I plan to use creaming method, pre sifting dry ingredients and adding the white chocolate and hot milk just before adding eggs, and bake at 350F.

Is that a good amount of white chocolate?


texts: I'm cooking a Romanian meatball soup for 60 people. How much of this soup do I need to feed 60 people?

texts:
This is the recipe (in Romanian) for the meatball soup.
Here is the ingredient list translated:

Servings: a pot of 5 L

Ingredients - savoriurbane.com

2 carrots

1 parsley root

1 root parsnips

1 celery root (medium)

2 tablespoons of oil

1 onion

2 potatoes

500 ml broth of tomatoes (of the house) or the tomato paste to the box (mashed) or 3-4 fresh tomatoes (summer)

approx. 500 g vegetables of your choice: pod of beans, peas, florets of cauliflower, diced turnip, etc.

1 small bunch of thyme dry

For the meatballs:

500 g minced pork (or mix with beef)
50 g rice (about 2 tablespoons)
1 small onion chopped
1 tablespoon of oil
salt, freshly ground pepper
1 teaspoon of sweet paprika (paprika)
1 teaspoon dry thyme, chopped
1 egg white raw

In addition:

sour cream tart for dres soup
1 raw egg yolk
lemon juice, vinegar, bors or dies
a handful of greenery (leaves of parsley and dill)
optional: chopped leaves of lovage

Additional translations re the amount of water and the total amount of soup the recipe makes:

I added the rest of the roots and I dropped everything with 4 L of hot water.
From the ingredients below we obtained a soup pot of approx. 5 L.


texts: I have a chicken recipe that requires marinating. However, I'd like to brine the chicken as well. How do I go about doing this? Should I brine the chicken, then marinate it? Should I marinate it first, then brine? Or should I mix the marinade into the brine?


texts: What is the shelf life of homemade compote?

texts: I made a cooked compote with dried fruit and am wondering what safe refrigerated life I can expect.  Ideally, please provide some reasonable rationale or reference for the advice.


texts: What determines the amount of oleo saccharum that you get when combining the lemon zest and the sugar?

texts:
Lately I started making the "State fair lemonade" from food wishes and learned about oleo saccharum. The first two times I made the oleo saccharum I peeled 6 lemons and used 250 grams of sugar(which was about 1 1/4 cups). I let them sit for about 12 hours or so(I think even more) and I got quite a bit of yellow liquid. These two times I didn't press the lemon zest, just left it under the sugar.
Now the other two times I did the same, 6 lemons and 250 grams of sugar but in these cases the result was only the sugar getting kinda wet and that was it. Ultimately for making the lemonade it didnt make much of a difference as I ended up boiling some water and adding the mixture. But if I want to make this for other uses I want to understand what causes you to get more or less oleo saccharum. Is it the lemon type? is it waiting a couple of days before using the lemons? does the shape of the container(meaning sugar covering the peels completely vs touching most of the colored side) have any effect of this?
I tried searching answers to this but everything that I was finding didn't mention issues like the one I had.


texts: How to get the flavors to meld when I add fruit and sugar to plain yogurt?

texts:
I've recently taken a liking to greek yogurt. So far, I've been buying the Chobani low-fat and non-fat yogurts, which all have flavoring added. I've recently bought a container of plain greek yogurt, and I was surprised at how bitter and flavorless it tasted in comparison.

So, my question is, how can I "manually" flavor and/or sweeten plain greek yogurt? This is for someone who doesn't cook much, so instead of saying "add banana", how would I do that? Puree it? Mash with a fork? I assume simply sticking a banana in the yogurt and calling it a day isn't the right approach. Thanks!

EDIT: To provide some more detail, in my head, there's a difference between "fruit-flavored yogurt" and "yogurt with a piece of fruit in it". This question is an attempt to figure out how to achieve the former and not the latter.

Regarding flavoring, I'm specifically interested in the following fruit: banana, strawberry, pineapple. I'm not sure how different the process would be to incorporate the different fruits in, but that's what I'm looking for.


texts: At what stage shall I add whisky for Irish coffee?

texts:
When preparing Irish coffee in a saucepan (caramelizing sugar&coffee, then adding water);

Should I add the whisky while coffee is still being heated in the saucepan or after putting the coffee in glasses?