texts:
I bought a vegetable from a Korean food store which all I can describe as is a parsnip with the same dimensions but about two feet long.
Is there a name for this?


texts: Which is a better option for making dosa batter. Indian mixie or US blender?

texts: Moving to US next week planning to avoid the Mixie as it weighs almost 3 kgs . Which is the best option in blenders for making soft batter and chutney? I have got few recommendations like Osterizer not sure if this can make soft batter


texts: I'm trying for the first time to cure a second cut brisket (1.8 lbs.) to make pastrami (after curing the meat I will smoke it and then steam it). I followed a recipe from the Stanley Marianski book for a wet brine which calls for 453g (1 lb) of salt and 136g (4.8 oz) of cure #1 per gallon of water. Since I have a relatively small piece of meat, I reduced the amounts to 500 ml water, 60g of salt and 18g of cure #1. However, after I brined the meat, I started looking on line for other recipes and they all call for an amount of cure#1 much smaller than the amount recommended in the book. I understand that the amount of cure in wet brines is not the same as in dry cures as only part of the nitrates make to the meat, but I'm very concerned about safety. I have not cooked the meat yet. Can you please let me know if the recipe that I followed is safe? I didn't pump the meat but just submerged it in brine (today is day 4). Thank you!


texts: Will adding lemon juice to non-wheat pastas make them starchier?

texts:
I read in this question: Why add salt to the water when cooking pasta? that adding an acid like lemon juice to water you're cooking pasta in will help keep it from getting waterlogged and having the starch form a gel.

My wife is gluten intolerant, so we make quinoa pasta. Will this same trick work for non-wheat pasta?


texts: How to replace large eggs for medium in a recipe?

texts: The cookie recipe calls for 2 large eggs and I only have medium. Is there a way to make up for the egg loss or substitutions?


texts:
Kids and I are reading a book written in the 50's, and there's a recipe in the book that uses one "yeast cake"?  What is a suitable replacement in dry yeast?

The rest of the recipe (this is from memory) uses 1C Milk, 1 Egg, 1C flour and several other smaller amounts of flavoring/ingredients.


texts: Why are olives always better at the restaurant?

texts:
Between olives I've been served at restaurants as a starter and various brands of olives I bought in supermarkets I have found that the ones in restaurants often taste much better. In particular they are often less salty, less bitter and more buttery in taste.

Is this a bias on my part, maybe because I tend to be more hungry when I go to a restaurant or are they actually better. Are there particular varieties of olives  (eg. specific region or method of preservation or preparation) that taste like the ones in restaurants? Is it that they are fresher at a restaurant?

EDIT: I'm referring to plain olives here, not a processed. The kind you get as a starter, sometimes with some bread on the side. In particular mediterranean or middle eastern restaurants serve them that way.


texts:
I have some extra bags of spring roll wraps. Am I able to freeze them and if so how? Also would I be able to freeze them once I make spring rolls. The spring rolls would contain :

shrimp
pork
carrots
mushrooms
onions
eggs
vermicelli noodles


texts:
I recently purchased a Dexter-Russell carbon steel Chinese cleaver, because they're supposed to be amazingly useful.

I'm used to caring for good stainless steel knives, but don't know what special things I should do for carbon steel.  So far, I always wash and dry it immediately after use, and do normal honing/sharpening.

The problem is that after a week or two of use, it is developing spots of rust, deepening to slight pitting.  The rust appears as an orange sheen, and does not disappear readily with scrubbing.

Is this slight rusting normal with use, and will it turn into the patina I've seen on other people's carbon steel cutlery?  What else does one need to do to care for a carbon steel?  I've heard something about oiling and am not sure how that works...

Picture of of edge below, to demonstrate:


texts: What's the difference between Prosciutto, Jamon Serrano and Speck?

texts:
Jamon Serrano and Prosciutto appear to be pretty much the same thing.  Both are dried cured (and pressed) pig legs.  Speck appears to be the same thing, but made with different cuts of pork.

Is there actually a functional difference in them? Or is the difference in flavour simple due to regional variations (climate, moulds etc.)


texts:
I left some dirty dishes over a summer internship.  Now, cleaning up, I have found that some of the silverware has developed a rough surface.  After sitting overnight in a soapy bath, it persists, although can be scrubbed off.

Here's a fork, which appears to be stamped stainless steel, showing the rough texture:

I don't have my microscope, and this camera image (try expanding it) is about as good as my eyes resolve.

My question: what is this?


texts: Sourdough starter with milk vs just using regular starter and adding milk separately?

texts: How much of a difference would it make to the final product and which one would be the better choice for any enriched sourdough breads/pastries/cakes etc?  And by "regular starter" I mean the normal flour and water mixture.  Thanks!


texts: Fully submerged water bath for stove top baking?

texts: So normally, stove top cooking never results in all around heat like in an oven but what if you were to submerge (underwater bath instead of just around the sides) a dish in simmering water and then cover it completely (to prevent water from getting in) until it's cooked? Would this work for cakes and breads?


texts: What does vanilla extract add to a recipe?

texts:
I have been cooking for a while and have noticed small amount of Vanilla extract needed in cakes, cookies, muffins, even a smoothie recipe.  Often times I forget the Vanilla or don't have any.  What am I losing in general in a recipe without any Vanilla Extract?

Then in this recipe 1 cup yogurt, 1 banana, 4-6 cups milk, 1 peach, 1 teaspoon vanilla extract what does the Vanilla add or subtract?


texts: How do you get a nice yellow gravy color when making a chicken pot pie?

texts:
I'm making a chicken pot pie. Taste is decent, texture is good, however the appearance of the 'chicken gravy' inside is more....dull gray like than a more vibrant yellow. I don't mind it, but most people eat with their eyes first so....

Is the yellow color artificial or natural, and what can be added/removed to create this?


texts: When boiling potatoes, should I put them in with the cold water or in to the hot?

texts: I've heard both. What's the correct way to boil a potato? Why?


texts: What is the white sediment / residue found in ginger juice?

texts:
I blended up some skinned ginger and squeezed the juice out of it via a meshed strainer with small holes (I only wanted the juice and I was collecting the pulp for cooking). I collected the juice (200 ml) in a steel vessel, where it remained for over 1 hour. Then I poured it into the lime I squeezed for a lemonade. Later on washing the dish I found a white sediment, I use sediment that instead of residue (ginger fiber) as that was thick white coating on the bottom of plate and I had to use the sponge to wash it away.
Even though the ginger juice was yellow-greenish, this was "salt like" white.
What is that white thing?
PS: I am very sure that it was not there before and I cleaned all the vessels & skinned ginger very well.


texts: How cooking temperature and oven set up can help prevent cakes from becoming too brown or burnt on top?

texts:
When cooking cakes (especially lemon cakes for whatever reason; perhaps they're sweeter or have a different type of sugar?), I have trouble with the surface of the cake becoming too brown or burning while waiting for the inside to cook through. I frequently have to leave the cake in substantially longer than what the recipe states, and do my best to remove burnt bits afterwards.

This is probably partly because I often use a deep tin in order to get the right shaped cake for decorating, but I'm interested in techniques to reduce the browning/burning on the surface.

If I reduce the oven temperature, cooking time will take much longer, but that might be ok if the surface doesn't burn. How much would reducing the temperature help with this problem?

Are there other techniques that could slow the cooking of the top surface of the cake, such as shielding from above with tin foil, or increasing the humidity of the oven with a dish of water?


texts: Should I press the chicken breast against the pan when I grill it?

texts:
When I'm about to grill a chicken breast, I usually cut the breast in very thin pieces. I put some oil in a square grill pan (exactly like this one) and turn on the stove (in a very high temperature). After a few minutes, I spread the oil, turn the temperature in medium and put the breast chicken there. I usually wait until the side of the chicken that I'm looking is almost completely white. Than I turn the slice.

My cousin is a chef, so he knows a lot about food. When I said that I pressed the breast chicken against the pan, he said to me not to. He told me just to leave the slice there and, when there's a lot of water in the side of the piece that I'm looking at, then it's the time to turn it. I tried this, but the other side of the chicken is never beautiful as the part that was against the pan. Than I kinda freak out and start pressing with the fork again, afraid that I might eat a raw chicken - wich stinks!

Can you guys give me some advice? I read a lot about it on the Internet and here, tried a lot of things, but most of the advice and recipes didn't work. I'm using only salt and olive oil to marinate the chicken breast (and the oil that I put in the pan). Since I'm on a diet, I can't use sauces that are not 'natural' (like italian sauce, sold in the supermarkets).

Sometimes I believe there's something wrong with the size of the pan, considering the size of the stove burners (maybe the pan is too big for it?). Does that have some impact?


texts: How does thermal shock affect pans made of different materials?

texts:
In another question, I had a little comment-discussion with TFD on the effect of shock cooling on pans. In a nutshell, I said that it is bad for the pan, and he said that especially if the pan is made of steel, it should have been at 500°C for the shocks to have consequences, not at candy cooking temperature. I think that if it happens often, even at low temperatures, the internal structure of the pan would be less even (because of microcracks, or maybe some difference in the crystalline structure of the metal), leading to hot spots.

I'd like to broaden the question a bit. I think we will all agree that big temperature shocks have bad consequences on metals (think forging). I think that smaller shocks will have some (but smaller consequences), but after TFD's comments I am not sure. Could please somebody with better knowledge about metals explain what happens in different combinations of following combinations:

Cooling method

Immersion of the whole pan in cold water (as in, I have hot sugar syrup in it, and want to stop the heating immediately).
Pouring a small amount of cold liquid into the empty hot pan (as in deglazing).

Pan material

Stainless steel
Aluminum
Sandwiched bottom
Coated (e. g. enamel, PTFE, ceramic)
Copper
Iron

Temperature difference (our cold water is in all cases in the range 5°C (fridge) - 15°C (tap))

Steak/candy temperature (let's pick a range of 160°C - 200°C because of caramelisation and Leidenfrost)
Hottest stove temperature (because I want to know about the extreme case. 400°C or 500° should do, the first because that's what I am sure have had on my stove, the second because TFD mentioned it).

Let's assume not a single shock, but regular shocks (maybe two shocks a week over the lifetime of the pan). What will be the effects? And also, is there a combination which can (but will not always result in) crack a cast iron pan immediately?


texts: A strange problem with BWT Initium 2.5 l filter's scale

texts:
Is there anyone, who has BWT Initium 2.5 l filter and can explain me, what is going on with their scale?

When I fill it with water and wait until it filters out to exactly 1000 ml mark and then pour this water to another vessel with scale, it turns out, that I actually have 700-800 ml. By analogy, when I filter exactly 1500 ml on BWT Initium scale and pour that water out, I can get 1,2 liter at most.

Is there anyone, who could explain me this magic?

I've been using many filters before BWT Initium and when filter scale showed 1500 ml, I could pour 1,5 liter kettle to the top. This is my first product, that has so strange scale.


texts:
Here is an image of an apparently old (and for me, unknown) bread-slicing device from Richard Bertinet’s book “CRUMB” (2019, ISBN: 9780857835543, pg. 105):
What is this particular tool referred to as?


texts: Using cueritos (Pork Rinds) for ground beef

texts: Can I use cueritos as my fat to make burger? I usually use pork fat but my butcher was out today so I bought 2 pounds of this delicious stuff.


texts: Forgot to add sugar to the dough how can we fix it?

texts:
I have a dough rising which I realized was made without sugar. I used pineapple juice so I assume there was some sugar in there but this was supposed to be a sweet bread.

Can we do something during the shaping? I am a bit scared to spray sugar water because dough is already wet.

I am thinking to fold it 5-10 times by sprinkling powdered sugar in each fold.

Any advice would be appreciated.


texts: How do I baste barbecue chicken while grilling?

texts: I am going to barbecue 1/2 chicken on a gas grill. I want to use a water mixture with cider vinegar and salt, to baste while grilling. Can you give me any tips as I do this, like time and temperature?


texts:
I'm looking at a 1960's Betty Crocker cookie recipe that calls for "1 cup thick cooked rhubarb". What sort of preparation does this imply? Baking? Stewing? Should I add sugar?

For reference, here's a copy of the recipe for reference: http://recipe-finder.com/#!/recipe/16473076193787340525


texts:
My father is a retired chef so he is kind of picky with the quality of his ingredients. In most cases it causes no problem, but there is a single exception. The cocoa powder he buys is extremely rich, powerful and bitter as hell.

It is so much that any recipe I found on the internet which contains cocoa powder becomes a total gamble as I don't have the his gift of measuring by eye. I cannot put the same amount of cocoa from the recipes henceforth I am asking, how do you deal with the amount of very bitter and strong cocoa powder you put into your recipes, compared to normal supermarket stuff?


texts: What's the best way to grate chocolate without getting it messy and melting  all over one's fingers? I've been using a fine cheese grater, and while it does the trick, the chocolate melts in my hand as I hold it... How can I improve this process?


texts: When making bread, should I add salt early or late? Pros and cons

texts:
A friend and I was to make bread together. We quickly found that we had been taught differently on how to make the dough.

I had learned to first just mix flour, yeast and water evenly. Let them sit quietly for half an hour to allow the flour to absorb the fluids. Then add salt and knead the dough.

He had learned to mix everything, knead fully then for the last minute add salt.

Can someone suggest the pros and cons of the two tactics?


texts: What quick Thanksgiving treats can I make?

texts:
I don't have much cooking experience, and I want to contribute to our Thanksgiving dinner. I've just popped some popcorn but don't know what to do now.

Anyways, I need some simple 5-30 minute snacks I can make to add something to our Thanksgiving dinner. I'm open to suggestions! We have an oven, microwave, griddle, popcorn popper, lots of pots and pans, big sink, so I'm probably good in that regard.


texts: How long do you cook a custard after you add cornstarch?

texts: I use cornstarch as my thickener when I make pastry cream.  No matter how long I cook the cream I still get that "cornstarch" taste.  Any help? My recipe is 1 Cup of milk, 2 egg yolks, 2 ounces of sugar and 1 tablespoon of cornstarch. butter and vanilla.


texts: What is the meaning of reconstituted juice?

texts:
The following is written on a packet of Juice by a renowned company:

ingredients: water,  red grape juice concentrate 24.7 % *
*reconstituted 100% grape juice

1- What is the meaning of reconstituted (100%) grape juice?

2-  What is the meaning of juice concentrate 24.7%? Does that mean it is having only 24.7% original juice and rest added water?

3- How much diluted is this juice

Kindly help me understand.

Update:

My main concern is: are they cheating me because they call  it 100% Juice?


texts:
I tried making raspberry jam and packed it in jars, hot and canned. when I opened it for use, the top layer has a good jam-like consistency and texture but when further layers are scooped out they have a more spreadable consistency. it's been long since I used other home made and store bought jams. Could anyone let me know whether this is normal or am I doing something wrong?

The same was the case when I packed the cooled down jam and used it at a later point of time (both refrigerated version and non-refrigerated version).


texts: Can you cook some foods just placing them in a metal frame above hot oil? In the same way as steaming vegetables, but with oil. Is that a thing?


texts:
So I got a wild hair one day in Feb and filled a bunch of Mason jars half full with random things and started soaking them in whiskey, vodka and sweet whiskey.

I put a few pickle Spears in some whiskey (80 proof) was that a bad decision and will this make someone sick?
I cut some strawberries in half and put them in vodka, 100 proof and some in the 80 whiskey.
I then put some blueberries in vodka
Quartered plums in whiskey
I threw some halved strawberries in Tennessee honey

Other than one jar of strawberry/vodka, I didn't add sugar to any of these.
I've been keeping them relatively dark and at room temperature. My plan is to bust them open near the holidays.
Is any of this setting off red flags for someone who has done this before or does this regularly?
I just don't want to make anyone sick unless its from drinking too much. (Kidding)
My biggest concern is the pickle whiskey....
Everything else seems pretty normal as far as what I've looked up.
Thanks in advance for any insight.


texts: Does a colder refrigerator keep things fresh longer?

texts: Are they simply "cold" or "not cold", or does the degree of coldness make a difference? Does it depend on what is being refrigerated?


texts: Grinding loose Green Tea for more concentration

texts:
Would it be advisable to grind loose green tea to fine powder to increase the flavour concentration ?

Also, please share your opinions on the pros and cons of this method.

Thank You


texts: What are the nutritional data for water kefir?

texts:
What are the nutritional data for (strained) water kefir, compared to the starting sugar water?

I would expect there to be less carbohydrates and more vitamins, but haven't the foggiest idea what the actual numbers are.

Bounty: I'm offering a sizable bounty for the best answer.  Taste Five's answer gives good theory for what nutrients will change, but I am really after numbers.  Answers will be ranked from low to high like so:

Lowest: list of nutrients that increase, no idea as to amount
Lists nutrient changes, rough amounts, and cites a source or sources
Sample nutrition data for one batch, with source listed
Formula for conversion of sugar to other nutrients (I.E. each gram of sugar metabolized turns into X, Y, and Z).  Will need a source probably.

I know precise figures will vary from batch to batch with temperature and degree of fermentation; this is understood, and I will accept answers specifying a range of values or just values for one batch or set of kefir grains.


texts: Halloween Special: Glow in the dark food

texts:
Halloween is just around the corner! Prepare to panic bake as many spooky sweets and tricky treats as you possibly can over the weekend!

I'm planning to bake a lemon tart, mainly because the filling is quite light and seems as though it would take colouring pretty well. Also because lemon tart is delicious and should never need justification.

My question is:
Is there anything that I can add to my filling that will make it glow in the dark?

The ingredient(s) must:

Make it glow (obviously)
Survive the baking process without breaking down into something that doesn't glow
Not make the lemon tart taste offensive

I must mention, as every google search has failed to make this distinction: I am looking for solution that glows in the dark, not a solution that glows only when exposed to UV light, although one that does both would be acceptable.


texts: I want to be able to use chopped raw cranberries instead of sweetened dried cranberries in oatmeal and yogurt year round. Can I chop raw cranberries and then store in the freezer?


texts: Whiskey inside a metal flask for a month. Safe for drinking?

texts: Taste aside, is it safe for drinking? Whiskey that was left inside a stainless steel flask?


texts: What is the best variety of rice or preparation of rice to use in soup?

texts:
I've made chicken rice soup several times in the past and I've always ran into an issue of the soup coming out too starchy/thick because of the rice. Or in the worst case scenario when I added too much rice, the soup ending up looking like rice porridge.

Usually it isn't too much of a problem right after it's cooked. But after its been sitting in the fridge for a couple of hours, the issue becomes much more pronounced.

I recently had chicken rice soup at my work cafeteria and the rice grains seems fully in tact and the soup isn't overly starchy.

Is there a variety of rice that hold up better in soup where it doesn't disintegrate into a starchy mess? Or is there a preparation to help preserve the integrity of the rice grains?


texts: Which caffeine-free tea herbs have tannins?

texts:
I like both the flavor and the social rituals associated with tea, but I don't want to consume caffeine on a regular basis, so I only drink it rarely. And I don't like many of the popular herbal teas.

I recently indulged in a cup of flavored tea in a Turkish style tea salon, then switched to flavored rooibos. And then I realized why the rooibos wasn't cutting it for me, despite all the added sugar and flavor: I was missing the tannins from the real stuff. I generally like astringent, even bitter tastes, and it is probably what makes tea tasty for me.

What herb will give me a substitute for tea such that

it has no caffeine and similar stimulants (I don't care about arguments how chirality makes theine different from caffeine)
it has tannins or other sources of astringent flavor
but without having too assertive flavor of its own (for example, I drink wormwood tea sometimes, but it is heavy stuff and not really versatile)?


texts: Which tools can be used to safely cut bone?

texts: I need to cut various types of bone for its marrow (ie, leg of lamb, or pork bone). I'm wondering what type of tool would accomplish this safely. I've considered bolt cutters, saws, large cleavers, but I'm still not sure. The bone will be stripped of meat, and will mostly be round leg bones about an inch in diameter, and half a centimeter of thickness of bone at most. For example, in this photo : http://perfecthealthdiet.com/wp/wp-content/uploads/2011/10/bb-3.jpg


texts: Substitute regular sugar for confectioners sugar in icing

texts: Can I use regular sugar instead of powdered sugar to make a drizzle icing for my pound cake?


texts: Is convex surface normal in cast iron skillet?

texts:
I am new to cast iron skillet. I have cooked with it several times and found the Lodge 12" cast iron skillet has a convex surface which is not observable unless you pour oil on it.

When I cook, the oil move to rim of the skillet and makes the center short of oil. Is it normal?

EDIT: I added the photo of the stove and skillet for reference


texts: Is it okay to leave uncooked chicken over night but refrigerate it in the morning and then cook it?

texts: I bought some chicken and I accidentally forgot to put it away and I put it in the fridge in the morning and I want chicken can I like boil it and the bacteria will boil away or what?


texts: When can I entirely replace sugar with artificial sweeteners?

texts:
Suppose I have a recipe calling for more sugar than I'd prefer to eat, for whatever reason, and I'd like to just use an artificial sweetener?

When can I just replace the sugar with an appropriate amount of an artificial sweetener, and when will that cause the recipe to fail, or the results to change substantially? What can go wrong?


texts: I have cod and every  recipe that I can find says to use lemon juice, but I personally hate lemons. What can I cook the cod with, other than lemons? I don't want it to be dry and I want to bake the cod.


texts: Does using Electric stove vs Gas stove have any difference in food taste?

texts:
Does it make any difference in taste when you use Gas stove and Electric Stove?
AFAIK, it doesn't but some people I know (amateur cooks) say that it does make a difference in taste.

Enlighten me on this one please?


texts: Is thicker Gai Lan less chewable and piercable?

texts:
How does thickness of Gai Lan correlate with chewability? All 4 pictures of 薑汁生炒芥蘭 were taken at Tasting Court restaurant, Happy Valley, HK.
Thinner 1, 2

Thicker 3, 4

Thickest

Course #6: Stir-fried Kale with Ginger Essence
Good-ol-veggie dish with a touch of gingery kick. The restaurant peels the skin and trims the tops and bottoms of the each stalk in order to offer uniformity and the softest parts of the kale.


texts: I am somewhat confused about the difference between masa harina flour vs. cornmeal. Wikipedia says the process of nixtamalization needs to be done in order for the corn to be nutritional, kill toxins and make it more palatable. Basically they use burnt ash or lye to break up the hull of the corn when they are making masa. I always use cornmeal and I don't die from toxins and I assume it is just as nutritional as eating tortillas.


texts:
do you know a tool that can grind hard things like raw chick peas but manually, I mean, without electricity. Maybe a windmill?

My goal is to make falafels.


texts: What is this cut of meat? Ideas on what to make?

texts:
I have this leftover chunk of meat in my freezer, and I foolishly did not label it.  Does anyone recognize it?

I just need to know enough to be able to cook it.  At the very least whether it is beef or pork :)  Feel free to suggest what I should make with it.

Thanks.


texts: How do I write a recipe so others (or Google) can translate it well?

texts:
Many recipes online are correct, but they are very difficult to translate from one language to another.

Google Translate, for example, does not translate recipes very well.

How do I write a recipe so others (or Google Translate) can translate it well?


texts: How to re-season only the "high" sides of a cast-iron pan

texts:
I read most of the already existing threads about seasoning a cast-iron pan, but non quite covers my weird case. The thing is, this pan I got seems to be seasoned well enough (could probably use more) where it matters, meaning the bottom of the pan (it's a Skeppshult if that matters)...

But: The sides look really ugly and "unhealthy" (as much as you can say a pan looks healthy), some examples:

Now, the way I understand seasoning is that you need: heat and oil. But, how would that work on the sides of the pan?

Mind you, it works perfectly fine and I'm happy cooking with it and never really had problems so far. But I cannot imagine it's good for the material to be used in this state...?

Should I just leave it or go through a whole re-season process, like described here?

Quick Update

I came back to this after quite a while because, by accident, I realized that I can actually screw the handle off the pan! That means I can do a "normal" reseasoning in the oven as described. Yay! Just to let anyone stumbling to this know that the handle of this particular pan can be screwed off :-)


texts: Does anyone know what effect, if any, substituting chicken stock for water might have on a pizza dough? I plan on mixing the dough with a stand mixer and then kneading it by hand for around 10 minutes or so. Afterwards, 3 days in the refrigerator to ferment. If it works out I am really curious to see what a fish stock would create, maybe the ultimate anchovy pizza?


texts:
My chocolate tempering was a flop! I am left with half-tempered Easter chocolates for my daughter.
Since this is my first time and she doesn't really care, and another question said it's OK to leave these as-is for home consumption, I'm going to just give them to her like this and try again another time once I buy a thermometer.
I know they are more likely to melt in this state, so how do I store them so that they remain  solid? I am concerned about putting them in the fridge due to picking up moisture.


texts: How to make, store, and reheat angel hair pasta for 250 in a tiny church kitchen

texts: My wedding is coming, and our main course is angel hair pasta with red sauce or white sauce, and add-ins which are cubed grilled chicken and broccoli florets. We are feeding 250 from age 2 up to age 90. I know that portion sizes differ from person to person, and I have done the math. I will need 46-50 pounds of pasta (from a 3-4 oz. serving standpoint). My question becomes...how will I make, store, reheat, and serve this much? Our kitchen has one refrigerator, one stove/oven, one deep freezer, one sink, and one counter area. Roasters to hold the pasta warm? Will that work to reheat it during the ceremony in time for the reception (especially if we start it a little before the ceremony)? Help!


texts: How can I replicate the flavor of Mountain Dew?

texts: Mountain Dew is often described as 'citrus' flavor but that is a broad range of fruits with infinite possible combinations. It does have orange juice in the ingredients, but also "natural flavor". How can I recreate the flavor of Mountain Dew using ingredients available to me, such as fruit juices, with no added sugar or caffeine?


texts:
It would be a bad idea to crush apple or cherry seeds while making smoothies or marmalades (due, apparently, to the presence of hydrogen cyanide).

If a raspberry smoothie is made in a 550W blender, the seeds survive unscathed (pictured below). They can be strained and discarded.

Does a super-blender (1300W-1500W) grind them? Does it become unsafe to ingest them?

Update

Normally an opinion, perhaps one that can be ascertained, is fine. But to confirm that there is no cyanide etc in some product, a reference would be nice. Or else a disclaimer for an empirical experiment you've been running (great teeth, powerful jaws) for years and have survived.


texts:
I have a pint of fruit juice, and some Gelatin. I want to make a fruit jelly (gelatin dessert) for after dinner, which will be in 8 hours.

Living in the city with a vegetable shop around the corner, I do not have a refrigerator. It is however cold and rainy, and from experience, 6-7 hours on the windowsill will cause it to gel almost perfectly.

Are there any additional, simple tricks I can use to lower the temperature in the bowl by a few degrees more? I will be using a relatively flat bowl.


texts: Bread won't rise during proof after overnight fermentation

texts: Whenever I try overnight fermentation for better flavor,  I find that bread won't rise so much after it has been shaped. The dough rises beautifully during the first fermentation on the first day so yeasts were definitely active the night before. Is it possible that yeast has died off overnight? I follow the rather conventional procedure of kneading-first fermentation at warm temperature-deflating a bit and putting in fridge overnight-shaping-proofing-baking. I allow adequate spacing during proofing process and of course overnight fermentation is done in the fridge.


texts: Are chestnut mushrooms and baby portabella mushrooms the same thing?

texts:
Based on the information in Wikipedia - Chestnut Mushrooms and the answer located here at What are the mushrooms used in this (video) recipe? I would take an educated guess that since the chestnut mushroom is brown and not as fully matured (or big) as the portabella mushroom that it must be a baby portabella mushrooom, or the mushroom between a white mushroom and a portabella mushroom.

I am not entirely sure myself since there seems to be numerous aliases to these mushrooms and I can't seem to find a website that lists all the aliases to these mushrooms.


texts: How to increase flavour intensity in this recipe?

texts:
I am thinking of making dinner tonight (probably pasta) and the ingredients that I have a courgettes, tomatoes and half a butternut squash. I am 70% vegetarian

I first added olive oil, then fried onions and garlic, then added in the vegetables. I added in salt, pepper, souvlaki seasoning, sage and thyme I believe for extra taste. At the end I mixed in a tablespoon of Ricotta (my favourite cheese). The pasta I had with it was Rigatoni.

However the taste turned out to be a bit bland. What can I do to spice up this recipe? I want it to be more intense,perhaps roasting the vegetables first and then frying them. Will that help? Otherwise what can I add to increase its taste?

Thanks.

Edit : Instead of having pasta with this sauce, can I have Ciabatta baked in the oven with it?


texts: When carefully separating eggs, what to do with the chalazae?

texts: I separate eggs with my hands, I'm pretty good at whites going one place and yolks going another. What's got me stumped is the chord. It seems to want to stay with the yolk, but it tends to hold on to quite a bit of the white. Should I let it stick to the yolk, pull it away, or what? Does it contain any fat? If I keep it with the whites, will it keep the whites from whipping as fully as possible?


texts: How is south african paprika different from Hungarian paprika?

texts: I am planning to make a spice blend, and the recipe I am using calls for south african paprika.  Stores near me only have Hungarian paprika.  How different are the flavors between these two varieties of paprika?


texts: My brother in law was telling me the other day that he just sticks whole potatos into the microwave wrapped in wax paper for a quick snack.  Is this ok/safe?  If you do this, do you have other suggestions to make it tastier?  I haven't tried it yet, but am tempted!


texts:
I'm from Mexico, and every time either my grandmother or mother bought a new clay pot, they started "healed" the clay pot by boiling water with vinegar, rub garlic on the outside of the pot, and let it rest all night long.

I recently bought a clay pot, and it released black particles into my food. I asked why, and my mother told me it was because I didn't "heal" the pot.

I thought it was ridiculous, so that made my wonder if it's truly necessary to "heal" a clay pot, and if this belief is endemic of Mexico or is it also well know in other parts of the world as well.

Hope this question isn't off topic. And if it is, feel free to flag it.


texts: What is it in frozen food that makes chefs so mad?

texts: Gordon Ramsay's number two complaint (we know the first...) is that the food was frozen. But I am confused about the specifics. Does he mean the meat was not thawed before cooking? Does he mean that after being placed in a freezer meat cannot be "saved" even after thawing?


texts: How can I prevent cross-contamination when applying a dry or wet rub to meat?

texts: In either wet or dry rub prep, if you use both hands, you will have likely contaminated the rub by the end. How can I prevent this from occurring?


texts: What are some techniques to cool down a dish so that we can store it in the refrigerator safely?

texts:
My wife just cooked some 'plof' (an Ashkenazi Jewish recipe). A one pot chicken, rice, onion, carrots dish. All those are in their respective layers.

She just finished cooking it. We're going to go to sleep. She has set her timer to wake up in a few hours to put the whole pot into the fridge.

Is this gradual cooling safe? Especially for a meat dish? Does it matter whether it has meat in it or not?

I don't want to put this hot pot into the fridge because it will raise the temperature of my refrigerator.


texts: Why add salt to the water when cooking rice?

texts:
Given the great answer to the question on adding salt to water when cooking pasta, I am curious whether the same explanation holds for rice as it does for pasta (flavor and starch gelation)? Is there more at work?

Flavor is true in my experience, but what else?


texts:
I've decided to get myself a pepper mill and it'll be a manual Zassenhaus but I'm not sure about the length and color. I'm thinking about 18 or 24 cm but I guess it simply comes down to what you feel the most comfortable with and how much space you've got in your kitchen.

Is there a general "rule" such as white for salt, light wood for white pepper, black for black pepper, etc. or do you just go with the one that looks best in your kitchen? I'm considering light wood, dark wood and black gloss.

I'm wondering if there's any thinking behind the color choice of the mill or if you simply go with the one that looks best in your kitchen.


texts: Adding chili powder to a dish makes it dark black

texts: Chili powder was homemade, Chilies were dried and sent to nearby mill to grind and make it fine. When I started using this powder it makes the dish black and it looks black but tastes fine. Wondering what contaminated the powder, does anyone have any similar experiences?


texts: Will mechanical blending denature alpha amylase / glucoamylase?

texts:
I am trying to break down the starches in a certain variety of oats in the most efficient way possible. I have to break the whole oats down after cooking, so they are fine particles for the amylase to do its work.
However, if I add the amylase at the beginning of the blend, could I be damaging / denaturing the enzyme from the shear forces of the blender (I am using a 600 Watt stick blender)


texts:
For lunch today, a coworker and I went to a neighborhood southern-style BBQ joint. I usually wind up with fried catfish and he fried chicken, but today we both sprung for the smoked goods, and I found myself ordering a barbecue chicken leg sandwich.

After ordering, I thought "I wonder how that works... legs on a sandwich?" I figured that meant is was leg meat. When Mabel brought it ought I was a bit surprised (and slightly disappointed) to find that this was whole chicken legs on top of two slices of white bread. Oh well, I'll just pull out the bones.

Then the strange part happened. I picked up a leg to start pulling on the bone, and it collapsed under its own weight. Well that was the exposed part of the bone... it must have just disintegrated. So I started picking the meat apart to get to the bone, and when I found it in the middle and squeezed it to give it a yank, it collapsed under the pressure of my fingers.

As I worked my way through all the bones in the legs, I found this pattern continued: all of the bones were not just brittle, but downright soft! It was a bit hard to pick it all out, and I think some even got left behind in the meat--and even still it was barely even noticeable when chomping down.

What would cause bones to become so utterly soft?

I assumed Mabel must cook these things for a week, but when I asked, she said it was an hour or two in the smoker. Does smoke really do this, or is there some other treatment.


texts: Name of a greek spice that sounds like "bakari"

texts:
Many years ago, we brought back from Greece a spice that was suggested to us for preparing the Moussaka. The greek who sold it to us called it "bakari". Now we have used all our stock and I've tried to buy it from Belgium, but I can't find it. Anyone knows the name of this spice in English (I've tried to google it with different spellings, but I didn't find it on the Web).

By the way, it looks like small (0.5 cm) brown balls.


texts: Why does boiling cream have such a drastic effect on my salted caramel?

texts:
We have a recipe for a salted caramel spread that is basically a big pan of sugar, glucose, milk and butter, cooked until it becomes a thick paste, then mixed with double cream to achieve a smooth consistency and a glossy finish. Our only problem was that we kept having big variations between batches -- some ended up as thick, sticky spreads (like we intended), others were runny and sauce-like.

After some experiments we discovered that the final stage of the process -- pouring the double cream in -- was responsible. Pour the cream cold and the caramel would come out runny; heat the cream before pouring and the final result would be thick and rich.

Although we feel we're in control of the process now, I was wondering if anyone could explain to us why does heating or not heating the cream have such a big impact on the thickness of our spread.


texts: What size pan should I use if I want to split a recipe in half that calls for a 13x9 inch pan?

texts: I have a recipe that calls for 13x9 glass pan, which I have used over and over successfully. This year for holidays I would like to split the recipe so that I get two smaller end products to give as gifts. How do I do this? What size pan should I use?


texts: How to prepare and use fresh herbs with woody stems (thyme, oregano)

texts:
For quite a while I have wanted to grow a selection of fresh herbs in my kitchen. I have managed to set up that works wonderfully growing my most used herbs but now I’m running into questions about how to use them, particularly herbs like thyme that have small leaves and woody or fibrous stems.
I prefer to include the herbs into whatever I’m cooking rather than use a bouquet garni. But picking individual leaves from a plant such as thyme is incredibly work intensive and not really worth the time involved. Is there a more efficient way to harvest these sorts of leaves?
This question has been linked to a similar question, which is fine, but I believe that Stephie’s answer here is more complete & helpful than any given for the linked question about oregano.


texts:
I have decided to give a go at home cheesemaking.

I got a nice book by Mary Karlin, which seems to explain things relatively well. Now, most recipes would call for something like 1/4 tsp of starter for a gallons milk (=3.7l milk)

So I proceeded to find some starters... and here comes the problem.

Obviously I don't intend to produce tons of cheese, and the smallest packaging I've found is freeze-dried sachets of ~10g, which most vendors say is good for 100 to 300l milk!

Some websites tell you to dilute the whole pack into 1l milk, then aliquot it and freeze it for storage. Is this a viable option (the microbiologist in me says a big yes)? Or would I be better at taking a little bit of freeze-dried product everytime (hmmmm)?

Any suggestion would be appreciated.


texts: Can't stomach pumpkin flavor. How can I make it edible?

texts:
Never been able to eat pumpkin really, I think it's a combination of it being mushy (texture) and sweet (but not in a good way sweet). My mom mostly used to make it without drying it out much, it was still pretty moist. Didn't like pumpkin in cakes either.
Is there a way to balance those flavors and textures and make it work?
I only recently started to experiment with various types of winter squash. Tried acorn yesterday and it was pretty good, mainly when sliced thinly and roasted (savory). I'm going to try the same with pumpkin (sliced thinly) but not raising my hopes too high. I wonder how I could incorporate acids in there and if they would help.


texts:
I recently bought a whole bunch of really good, freshly-cut prosciutto in Italy, and I plan to eat it in about a week or two. However, I'm reluctant to stick it in the fridge until that time. In my experience, when I put deli meats or cheese in the fridge, they start to lose their flavor and texture pretty quickly, even if carefully wrapped in butcher paper. Also, in the past, I've carried around a vacuuum-sealed packet of freshly cut jamon iberico for about two weeks without refrigeration, and it did not suffer at all for it. (My current prosciutto bundle is vacuum-sealed as well.) This makes sense to me because it's a cured meat after all, but maybe it was a fluke and I'm totally off.

Is it OK to play it safe and avoid the refrigerator? Or should I stick it in the fridge ASAP? (It's already been out for a few days.) It's my utmost priority that the prosciutto feel and taste as close to fresh as possible! If I take it out and it's stiff and flavorless, I'm going to cry.

In addition to the prosciutto, I also have some mortadella. My understanding is that it's not "cured" like prosciutto is. Should it be treated differently?


texts:
I have about 100 people who will be coming over for a carnival. We wanted to make corn dogs, I made them for the Super Bowl to test it and 16 took me close to 1.5 hours. At that rate, in the 4 house we will be making the party I will have a lot of disappointed people. I need about 150.
I used this recipe http://allrecipes.com/recipe/corn-dogs/ is was very good. What if I make the in advance and freeze them, then defrost them the day before and pop them back into the frier for taste and to warm them up at the party?


texts: Which kind of mortar and pestle replaces a blender?

texts:
I can't stand the noise, and even just the idea, of a blender in my kitchen. I want to keep things more natural (less plastic) and waste free (less products).

So I was looking into getting a mortar and pestle instead. I stumbled onto a great looking olive wood one but after reading the answers to this question I'm not sure it's what I'm looking for. I did some more reserach about the different kinds but since I have no experience with any of them it just sounds like I would need a different one for every task. I can't imagine every chef as every kind.

In the best of worlds I want to crush spices and herbs, make sauces, grind seeds and nuts, pound garlic and ginder, and maybe even make some soups. Which kind of mortar and pestle would be most versatile in this case?


texts: How long does it take for potato dough to become thinner?

texts: In recipes for potato gnocchi (potatoes, egg yolk, flour) it is commonly pointed out that you should work quickly, because with time the potatoes expel water and the dough becomes thinner. I'd like to know how fast this process is and if it should make me concerned when I can comfortably finish the handling in ~30 minutes. Or would it only be a problem if you left the dough on the counter for say more than an hour?


texts: Braised short ribs differ in texture when on stove top vs in oven

texts:
I've made braised beef short ribs several times previously and I've found that when they're braised on a low flame in a cast iron pot over the stove, they ended up being more tender compared to those I left in the oven in the same cast iron pot.

In both cases, the pot was covered with a lid, the braising liquid was essentially the same in composition and volume, the cooking times were the same (four hours) and the ribs were from the same butcher. The temperature of the braise seemed to be the same as they were at a very mild simmer in both cases.

I understand that a pot on a stove would receive heat primarily from the base of the pot while a pot in an oven would be exposed to heat from all directions. However, seeing as how in both cases the ribs were completely submerged in liquid, I figured that the direction of the heat source should not matter enough to cause differences in the texture of the meat.

Does anyone have any idea what else might be causing the difference in texture?


texts: Shelf life and preservation of Bánh chưng

texts:
It's Tết again and I'm about to buy this traditional Vietnamese delicacy. However, since I'm currently trying out a Joylent-only diet, I'll only be able to eat it after a couple of days.

So my questions are:

How long can I safely store Bánh chưng in the fridge?
Can I preserve it somehow? I've heard that some people boil or freeze it.

Edit: I was able to find some information on Wikipedia, which says the following:

After unwrapping, bánh chưng can stay good for several days while a wrapped one can be kept for two weeks.

Unfortunately, the source is not available online, so I cannot verify its reliability and context. This also contradicts some posts on online forums, where people said it can last even several months! Given the composition and moistness of Bánh chưng, I seriously doubt it.

Edit 2: My second piece of bánh chưng is now safely waiting in the freezer. I'll edit the question again when I eat it with details about its composition and taste after unfreezing it.


texts: Is raffinose broken down into its component sugars when cooked?

texts: Raffinose is a sugar found in legumes that is indigestible by humans. Which is great, because I'm looking for a sweetener that 1) won't raise blood sugar and 2) doesn't have a bitter aftertaste and isn't carcinogenic or whatever else. The question I have is: Does raffinose break down during cooking? If heat can decompose it into other sugars then it's useless for my purposes.


texts: Why are multiple infusions of tea better than one large one

texts:
I have found that most sites recommend brewing a large number of small batches of tea, with multiple infusions of the same leaves, instead of brewing a large container using the same tea leaves. They point out that the desirable flavors diffuse first, so multiple infusions lets you taste them without the tanins taking over.

Why is it that multiple infusions changes the curve?  I would expect that, on a second infusion, the tea leaves would pick up where they left off, so the combination of two infusions would be the same as doing one infusion for longer.  Why is this not the case?


texts: Stock: Canned, Bouillon Cubes and Powder

texts:
What are the Pros and Cons to each one? Most of the time I am making vegetable soup.

Thanks


texts: What variety of squash produces "flor de calabaza"?

texts:
In Mexico, flor de calabaza is sometimes served on quesadillas, in soups, or in other dishes.  The literal translation of flor de calabaza is "flower of pumpkin/zucchini/squash".  As calabaza is a rather broad term in Spanish, I don't really know specifically what kind of flower(s) are used for this.

I'm interested in cooking with some of this myself, and am happy to grow the squash plants in my yard, but which type of squash plants shall I grow?  Or are various varieties of squash equally suitable for the harvesting of their flowers?


texts: How to make an apple pie like KFC/McDonalds?

texts:
I'm trying to figure out to make an apple pie like KFC/McDonalds, something crispy and delicious, such as one of these:

(above - McDonald's Apple Pie)

(above - KFC Apple Pie)

I do not want the consistency of a typical homemade or store-bought apple pie, such as the one below:

What is the difference between the first two pies and the last?  What do I need to know in order to make the crisp, gooey pies in the first two photos?


texts: Can I refrigerate lower hydration dough for storage like I would no-knead dough?

texts:
I've been baking with the Artisan Bread in 5 minutes a day recipe for nearly a decade, off an on, and like a lot of people I decided to try to step up my game over the last year. I feel like I've reached the point where I have a good mastery of techniques with that recipe, and wanted to try out a more "standard", knead-needing, lower hydration recipe.
So I whipped up a batch of the basic dough in the river cottage bread handbook (60% hydration, all bread flour), and damn son. Compared to what I was getting with my no knead dough, that crust.
So now I want to figure out how to combine the best aspects of these recipes, which to me would mean be able to make larger batches at a time and refrigerate to use over a few days. I don't mind kneading at all, and taking the time to punch down etc.
I'm not sure what makes the no knead recipe work well with the fridge. My guess is that, since I'm not building up and long gluten chains by hand, I don't have to worry about it over fermenting and breaking down the gluten structure after several days of fridge time, maybe?
So how would I apply this to a more "normal", kneaded dough? Maybe just toss it in before final proof but it's only good for 2-3 days? Maybe do one less punch down and rise before putting it in? Maybe dont bulk ferment at room temp at all, just knead and straight into the fridge? And in that last case, maybe give it time for an extra rise at room temp before the final proof if I take it out on the first day or two?
I know I should probably just try to figure this out in my own but that would take a lot of flour =)


texts:
I've been using a Panasonic bread-maker for about 20 years; in fact, I'm on my second machine. I use stone-ground wholemeal flours from different mills and, as I can't easily find Stone-ground Strong White in London, use Organic Duchy White.

For a 300 gm loaf, I vary the amount of different flours, usually 100gm of white and the remainder wholemeal, with 270 ml good water, 1 tablespoon demerara sugar, 1.5 to 2 tablespoons light oil, and 3/4 tablespoon of dry quick-yeast.

For storage, I've been using a good wooden bread-bin with lift-off lid for years, but find that the bread now goes mouldy in about 3 days.

Should I try using less oil? Is there something else that would prevent the loaf moulding so quickly?


texts:
Is there a slow method of cooking brown rice in the oven?

Next week, I'm cooking for a group of friends. I'd like to start the rice, go to a meeting (~3 hours) and come back to finished rice.

I'm using long-grain (not Basmati) brown rice. I have an old oven, so no on/off timer available. Could I cook the rice on low heat for a longer time, or should I just plan to cook it ahead and reheat it?


texts: How do I prevent smoked brisket from being chewy?

texts:
Last night I smoked my first brisket. I used a charcoal smoker which was given to me. I followed the advice given to me by the previous owner coupled with some quick reading from the manual and internet. While my brisket was full of flavor it was a bit chewy, though not dried out. I'm wondering if it is the way I prepared the meat. Here's an outline of the process I used:

About 5 lbs. of brisket
No marinade on brisket
1 gallon of Apple juice in pan
Started smoking when about 1/3 of coals were white with ash
Added soaked alder chips wrapped in tin foil
Placed brisket on top rack of smoker
Kept temperature to the left of ideal (advice from previous owner)
Added more soaked alder chips and charcoal 2 1/2 hrs in
Cooked for a little over 4 hrs
Smoker was in sun for first hour

Photo to illustrate what I mean by left of ideal:

Which leads me to my questions:

Is brisket generally chewy when smoked?
Would a good marinade prevent chewiness?
Is there something else wrong in my preparation (cook time, temperature, etc.)?


texts:
Pectin packages always explicitly state that jelly/jam recipes cannot be scaled up.

My own empirical evidence is limited but I did have a doubled batch not set so I no longer double the batches.

What is it about

((pectin + acid + sugar + water) * boiling) = jelly

that makes scaling impossible?


texts: Why are most juices sold for the same price?

texts:
Surely, it can't be equally difficult to obtain juice from different fruits, but surprisingly, they usually cost the same at the store. One exception may be cranberry juice, which is sometimes a little more expensive than the other juices of the same brand (for various reasons, I suppose).

Does the price become the same for most juices of a single brand because of store pricing policy? Do manufacturers set equal price for them? Or is it really almost equally as hard to make the different juices, so the price is basically the same?


texts: Why doesnt curry powder completely dissolve when heating in oil?

texts:
When I grill store bought sheek kebabs I notice the oil drips out and it is coloured while being free of any curry powder though I imagine curry powder is added to the mince before they make it.

I wanted to create the same thing directly so got some saturated fat, added curry powder and fried it.  Now while the colour does change the powder just remains in the fat.

I could filter the powder however I'm wondering where does the powder go when grilling sheek kebab\why doesn't it come out?

Is it become Ive added to much or maybe because I haven't cooked for long enough e.g.few minutes frying whereas grilled sheek kebab tends to be for longer.

Thanks.


texts: Recommend decent, sturdy steamer basket?

texts: I've gone through a couple of cheap metal collapsible steamer baskets in the last year and am looking for something that will last longer.  Do you have one that you like?  I've seen the silicon ones but have read that it may alter the taste of the vegetables. What is your experience?


texts: Does the calorie count of these pistachio nuts include the shell?

texts:
This pack of nuts states 600 calories per 100g.

Does this calorie count include the shell?


texts: How do I roast a whole duck so that fat drips out easily and the skin gets crispy?

texts: Duck is high in fat, so when roasting a whole duck you can end up with a lot of fat left with the duck inside the skin and soggier skin. How should the duck be prepared to avoid this?


texts: i want to give 4oz jars of syrup to my wedding guests as favors. Due to the cost I'm buying it in bulk and filling the jars myself. How far in advance can I fill the mason jars and not have the mold issue?  I obviously can't keep 100 4oz jars in my fridge.


texts: Is there a way to make regular white bread yellow without using turmeric or dye? I have tried several recipes, including one using corn flour, which is good, but tastes rather like corn bread, and one using turmeric, which did not mix well and was more gold than yellow.


texts: How much bones can be used in an 11 liter stock pot?

texts: I just bought a nice 11 liter stock pot. From your experience, what is the maximum weight of veal bones I can add to one veal stock batch in order to have enough volume left for my veggies and water? I'm starting with 2 kilograms, which should hopefully be ok, but wondering if perhaps I could use even more? I want to maximize my yield.


texts:
I made some mayo last weekend and placed it in a large mason jar inside the fridge. After 3-4 hours, I took the jar out to use the mayo, only to find out that it has become 'ice cream' like in terms of thickness and texture. I think it was frozen because after leaving it out for a few minutes, the mayo became watery and separated.

Why did this happen? This is the mayo recipe I used:

1 whole egg
1 tablespoon lemon juice
2 teaspoons ground mustard
1 cup vegetable oil
1/8 cup olive oil
1 teaspoon white sugar
1 tablespoon white distilled vinegar
1/4 teaspoon salt


texts: Any tips for ways to cook chicken breast for recipes that call for shredded chicken?

texts: I've got several recipes that call for shredded chicken, so any help would be appreciated.


texts: Would replacing sugar with a sweetener affect bread dough fermentation?

texts:
I've been baking Asian style sweet bread rolls using the Tangzhong method with success. However recipe calls for quite a bit of sugar (60g for 2.5 cups of flour).
Will substituting a natural sweetener like stevia work in place of sugar? Will this affect the fermentation process? If it does, what would be ideal minimal amount of sugar I could add to get a good rise?


texts: Why does cinnamon in the grounds make older coffee taste better?

texts:
If I go to make coffee and find that the coffee is a little old, I'll sprinkle a little ground cinnamon in the grounds in the basket before brewing. I won't use enough cinnamon that you can actually taste it in the coffee, but it seems to cut the acidity and bitterness.

Does anyone know why this works? Is there anything other than cinnamon I can do this with?


texts:
I bought silicone ice cube forms and when I used them something white swam on the water. I guess some silicone that dissolved from the form.
First I made ice three times and threw it away, but the problem persisted. Then I tried to put them in the dish washer. Now I bought another product from a different manufacturer and the problem is even worse.
(I am NOT 100% sure if they may still be products from the same factory or made in a similar way, but I explicitly tried to buy another product)
Are silicone forms just crap, am I doing something wrong, or is there a good way to clean them before the first use?

I do not have the problem using the same tap water with the hard plastic ice cube maker that came with my fridge. The general water quality here is quite high and I even use the water with a sodastream and making tea in the same glasses and it looks perfectly clear.
Before freezing the water looks clear as well an I do not see such dirt even when I let a glass of water stand somewhere.
Update:
I made an experiment by freezing one form with and one without lid. Here is an image of the forms and the lid:

The blue one was used without lid. They seem tp be both silicone and the lids are all the same, only the forms have different colors.
The result after dissolving all cubes looks like this:

Left: blue form without lid  (Little dirt, but still too much)
Right: white form with lid (Larges flakes of some dirt)
The cubes in the open form were quite easy to remove and well-separated. The lid stuck a bit on the cubes and I needed to break the cubes apart by bending the silicone, because the lid hold the water surface flat.
The open form stood on the closed one.
Update 2: Boiled water has the same problem. I'll try a water filter next.
Update 3: Water hardness as published by my water supplier:

Hardness  4,7 – 8,1 °dH (soft)
Magnesium     5,2 – 9,0 mg/l
Calcium   24,6 – 43,5 mg/l
Natrium   11,3 – 21,9 mg/l    200 mg/l
Chlorid   23 - 39 mg/l    250 mg/l
Nitrat    10 - 21 mg/l    50 mg/l
Uran  < 0,0002 mg/l   0,01 mg/l

Update 4:
Same result with the water in another city (unknown hardness). In some of the forms white sediments after the water rest dried. Next I try a water filter.
Update 5:
I tried a water filter and got the same result.
Using a water filter I still get white flakes like in the right glass after melting all 24 ice cubes of the new form (not the one pictured above, but also silicone) with lid.


texts:
Today, I was inspired to make popovers.

I followed this recipe, "Foolproof Popovers" but substituted the white flour with whole wheat white flour.

As for the rest of the directions, I carefully followed all the details: melting the butter, brushing it and preheating the the muffin pan, and heating the milk up, etc.

What would cause popovers to not rise in the oven? Would it be because of the whole wheat white flour. Is it just not possible to use whole white wheat flour?

I did try doing a search and reviewed this answer: What causes popovers to rise so much?

This one explains why they rise but don't give much into troubleshooting the issue.


texts: How deep is a deep pie dish, traditionally?

texts:
I have a recipe for a game pie, circa. 1973.

It calls for a "deep pie dish". Searching online for one to buy, I find deep pie dishes with different depths, and breadths.

Typical pie dishes seem to be about 26cm diameter and a depth of 5cm. Others look deeper and narrower. But I'd prefer to start with tradition.

The recipe, btw, has 1.5 lbs of venison, 1/2 lb mushrooms and 2 oz pickled pork.


texts: What temperature should I serve salami at?

texts:
I have recently found out that certain foods are meant to be served at certain temperatures. I really enjoy salami, but I normally eat it from the fridge.

Is it meant to be served chilled, at room temperature, or at a higher temperature?


texts: How to Prevent Apples from turning Brown

texts:
I love to use Apples in my Desserts. They look really delicious when I just make them, but by the time they are consumed as dessert, the apples have all turned brown. and suddenly the dessert doesn't look all that nice anymore. How do I prevent this?

UPDATE: I remember reading somewhere that dipping apples in lemon juice prevents the oxidation which turns them brown, but this effects the flavor of my recipe. What else can I do?


texts: I failed to read the recipe before I started to make my first batch of yogurt.  I poured the whole milk and mixed in the premade yogurt.  Can I still boil till 200 degrees, then let cool and then add another 1/2 cup of premade?


texts:
Is there any kind of dough that can be sprayed to make it any form and extra thin?

EDIT: I mean that dough was prepared with some liquid fast evaporated component to make it available for spraying.


texts: Do I put vinegar in the water when poaching an egg?

texts: Does the water need to boil or just be hot? Do I need to put salt and vinegar in the water or just salt? And if it needs vinegar, what kind? How long do I leave it in the water to get the white solid but not the yolk? I do not like raw egg white, so this is very important for me. But the tricky part is to have the yolk nice and runny though...


texts: chef's knife for cutting chicken, or butcher's

texts:
Hey guys, I've had a set of Global knives for a few months now and love them.

I cut up a whole chicken the other day, and had a bit of trouble getting through the bone, so use my large chef's knife as an axe/butcher's knife and chipped it in a few places. Global is supposed to be the superior brand, but is this normal?

So how do you guys handle tougher materials? Butcher/cheap/dull knives?


texts: What's a good fondue alternative that would fit in a social gathering of fondue eaters for someone who dislikes all kinds of cheese?

texts:
We're hosting a fondue-gluttony outside in the snow with friends, and one of them doesn't like cheese at all. Do you have any ideas what we could offer him instead and still would fit in the concept of the event? That would be people in thick clothing snuggling up outside around the warm pots of fondue.

Edit: I meant more an alternative, that fits into the event (e.g. friend makes cheeseless mini pizzas in a raclette set) , than a literal alternative in terms of consistency and manner of consumption (even tough those suggestions are great as well).


texts: Is it possible to brew good tea on a mountain?

texts:
As I understand it, it is due to the relative atmospheric pressure that water boils at lower temperature further above sea level: 70C at the top of Mt Everest, for example.

Surely, then, the water could not get hot enough (and remain liquid) to brew a cup of tea? Or is that the water be boiling the important property, rather than temperature?


texts: What controls the pressure in a MultiCooker?

texts:
When I attempt to pressure cook in my 8 quart Fagor Lux LCD Multicooker, it no longer builds up pressure. There are two places where pressure can be vented: a vent in the cover that can be set to Clean, Steam, or Pressure (I have it set to Pressure), and a second vent in the handle on the cover over which I have no control. Steam escapes from this second vent for the entire cooking cycle, and when the cooking cycle has completed, and I release the pressure by changing the first vent from Pressure to Steam, no pressure remains to be released.

Other than the mechanism that locks the lid on the Multicooker when there is pressure inside, there does not appear to be any linkage between the Multicooker and the lid, so I am wondering how the Multicooker controls the pressure. Specifically, the Multicooker allows me to choose either high pressure or low pressure (I have chosen high pressure), so my question is, how does the Multicooker control the pressure, since the vent(s) are in the lid, and there is no linkage between the Multicooker and the lid?

Since Fagor is in Bankruptcy, I am reluctant to send my Multicooker for repair, since I might never see it again. Any ideas what might be wrong with Multicooker, or whether this is something that I might be able to repair?


texts: Why didn't my cheesecake bites come out right?

texts: I used cream cheese, condensed milk, sugar and vanilla extract and some chopped oreos to make Oreo cheesecake bites. The crust was an actual Oreo. I baked this for an hour and when I took it out it wasn't sweet and it didn't come out like a cheese cake. It wasn't creamy like a cheesecake and it was a little bit hard on top. What did I do wrong? Please help


texts: Why does my pizza crust turn out too hard?

texts: I made pizza from scratch, including the dough. I followed the recipe correctly and kneaded it for around 30+ minutes until it passed the windowpane test. It was stretchy and not too dry or wet. I let it sit and then proof in the fridge before stretching it out and baking it on a pizza steel (That was heated for 1 hour at 525F). The crust turned out WAY too hard, so much so that if I tried to fold the tip of the slice it would crack like a cracker. I like pizza crispy but I still want to be able to fold it! The dough seemed fine and nice and stretchy and easily workable before I put it in the oven... it was light and airy and the outer crust formed those nice big bubbles (that were way too hard, though)... what went wrong? Is it possible that I over kneaded? How do I keep a crispy outer crust but still nice and foldable so I don’t break my teeth when I eat it? Also, after kneading the dough can I let it rise in the fridge overnight?


texts:
So, marzipan - or is it marchpane? English is not my native language, but I own a cooking book where it is called marchpane - is pretty sticky, and cutting it with a normal knife doesn't really work that well. Luckily I have a marzipan knife just lying around. And it actually works.

Now I did read somewhere, that the marzipan (or fondant for that matter) doesn't stick to the knife because marzipan knives are mostly made of plastic, but that definitely isn't the reason why mine works: it's made of metal.

So what is the actual reason? Why is cutting marzipan with a normal knife so much... stickier? And while we're at it, why is the knife two-edged?


texts:
(click to enlarge)

A few years ago, I got this Christmas present; I have to admit that I've forgotten what it is by now. It came in a box branded 'Chiapella', but that's an Italian salami producer. Not something you'd associate with this, which is clearly meant to hold some kind of liquid. (It could be that the box is from another present and doesn't have anything to do with the 'kettle'.) If I remember correctly, it came with a tin can filled with olive oil.

Here's a close-up of the thing and the instructions on the lid:

(click to enlarge)

Above the tap stands the following:

  SANSONE

  EUROPA MODEL INXO 18/10

  ((2))

  MADE IN ITALY 14.


texts:
Since I was trying to make some marshmallows for the first time, I bought liquid glucose as was mentioned in the recipe. But, because of mishandling, the cap off the plastic container was not closed properly by me, and I kept it in a storage cupboard as it was. Now somehow it fell inside the cupboard and spilled inside it. It has now jammed the cupboard door. The problem is that it continues to spill and will soon waste the whole lot.

How can I dissolve this liquid glucose in order to open the door?


texts: Which parts of star anise to use for grinding?

texts: I want to use star anise and need to grind them using a mortar and pestle. Should I use the whole fruits including both the seeds and the much harder to grind pods too? Do the pods contribute equally to the flavour as the seeds do? If the whole star is used, how to improve the fine grinding of the pods? (It's probably just more patience, right?)


texts: What is the difference between a prawn and a shrimp?

texts: Are prawns and shrimps the same thing or are they different? Basically, I think they're the same but one of my friends was arguing that they're similar but definitely not the same thing and they differ in size.


texts:
I'm planning on making belgian waffles as a dessert but I want to prepare the dough in advance.

Most recipes use yeast and require the dough to raise between 45 min and 1 hour.

Would it be disastrous to let the dough rest for a longer period (like 3 or 4 hours)?


texts: Skin irritation from Victorinox Fibrox handle

texts:
All of my favourite knives are stamped Victorinox with black fibrox handles... I find the shape and grip of these knives, coupled with the thin and flexible stamped blades, are ideal for processing any food that doesn’t require a cleaver.

But... I have eczema on my hands, most pronounced in my (dominant) right palm. I apply a very strong corticosteroid to my hands, once weekly, to keep the disease in check.

I don’t know why this took me so long to make the connection, but the worst rash spots are on the two contact points with the knife handle; one spot on the the heel, and another on the pad between my index and middle fingers. So to test, about 3-4 days ago I set aside all my comfortable knives and am using (mostly my wife’s) forged blades with hardwood or resin handles. And... my rash is going away! Today it is time for my weekly medicine, and the hands look pretty much like the morning after treatment.

It only took me 30 years to put 2 and 2 together....

My question is: Is this material known for causing allergic reactions or other kinds of dermatitis problem? A google search comes up with nothing, which surprises me.

I have a known latex intolerance (but the symptoms are generally different)


texts: What is this green cake with plastic-y texture, found at an Asian store?

texts:
While shopping at the local Asian store, I found a funny, green cake that looked interesting, so I bought a piece. It looks like this:

I discovered that it has a very strange texture (as seen in this video). Can anyone help identifying it? The store advertised itself as "Thai", though I'm not convinced that that actually means anything, since I'm living in Germany.


texts: What is the best wine to use in a fondue recipe?

texts: Assuming I'm willing to pull out all the stops, what is the best wine to use in a "standard" gruyere-based fondue, like this one?


texts: Home-school science curriculum using cooking

texts:
My sister has decided to home-school her children (all daughters, ranging from 5-14 years old) this year and has asked me, her physicist brother, for help creating a science curriculum. I would like to suggest to her to teach concepts using practical things so at the end of the year they will have useful skills.
I would like to have most of the concepts taught by cooking, but I'm not a great cook myself. So, I'm looking for suggestions for things that I may be overlooking. There are other questions here asking about the science of cooking, but are generally geared towards adults. I'm hoping to get ideas for something that teaches science to children and is useful for everyday cooking. Here are some of the things I have so far:

Maillard reaction
fermentation/yeast (making yogurt, kefir, sourdough)
Carmelization
Osmotic pressure (pickling, curing meat, etc)
Altitude effects (boiling point, adding flour, pressure cookers, etc)
thickeners (molecular structure, etc)
germs and bottling/preserving

Thank you for your help!


texts: Suggested edible quantity/scaling of Habanero Pepper per pound of meat

texts: I would like to use habenero pepper in a chili, but would like to know how many fresh peppers / pound of chili should I use to maintain an edible chili or another what amount is safe to start with. I know there's probably not a cut/dry amount, but any experience in the matter would be greatly appreciated.  I planned on pureeing the pepper(s) and slowly adding it in and testing, but a suggested amount would be good to know since I would like to 'marinade' my meat ahead of time.


texts:
I have read that cut lettuce is more likely to brown on the edges than torn lettuce. The stated reasoning is that the lettuce leaves will tear between cell boundaries whereas if they are cut the cells are ruptured.

When preparing a largish salad tearing the leaves can take a lot more time than slicing.

How much of a difference does tearing actually make? Is it worth taking the time?
Are there some types of salads or dressings that will exacerbate the browning of cut leaves and the leaves should be torn instead?


texts:
I bought some prawns yesterday at a supermarket. Although displayed on the fish counter with fresh fish, they were clearly frozen or partially frozen. I put them in the fridge over night.

Today, I've noted they've turned black. After a little research, it shows this could be due to oxidation, although others have commented they've never seen this before even if they've worked in "the" industry.

And one comment suggested that any black on prawns means they're spoiled and should be binned/destoryed. This is the part I'm sure of.

I have tried to wash with running water and can't remove this black colour.

There is no unexpected odour.

Sadly, I've also noted that the squid which I bought has released its link. Although all this fish was in the same outer bag, the squid was it its own bag and it doesn't appear to have leaked.

After taking the shell off, there isn't really any colouration to the flesh.

Is is possible to know if they are safe. Is this a known thing - that prawns turn black and it means either oxidation or that they're spoiled?


texts:
I cooked something yesterday similar to a potato Gratin using a cheese sauce. I noticed afterwards that the oil from the cheese had separated and after serving it up, there was a pool of orangey oil sitting on the plate.

Is there a way to prevent this, either by using a certain type of cheese or some other way?

The cheese I used was a mature farmhouse cheddar.


texts:
I am a great fan of hot sauces. Usually, they advertise what pepper they are using.

I cannot find that type of information on the Sriracha bottle I have at home. The only information I have is "chili".

What is the pepper use in that recipe?


texts: Can/should I use rapid rise yeast for longer proofing?

texts: More generally, what are the limitations of rapid rise yeast compared to other types of yeast?


texts: My family suggested the process of grilling chicken on a thursday, freezing, traveling 8 hours by car (with meat on ice) on Friday, then reheating to serve on Saturday. Is this safe to consume?


texts: Which pasta should be used for what sauce?

texts:
As I understand it, the philosophy of what pasta to choose depends a lot on the sauce. With bolognese, you have a heavy sauce, with fairly large meat particles and tomato parts. This means, that you need to serve pasta, which is going to be able to "carry" this heavy sauce, which means you shouldn't use spaghetti, but rather tagliatelle, pappardelle or another wide pasta variety. You should also not use short pasta like tubes, shells, penne or farfalle for the same reason: none of the heavy meat and sauce is going to stick to the short pasta and it's going to be impossible to eat.

For light sauces (for example Aglio e Olio) other considerations come into play: You want pasta with a small surface because you want to have a higher ratio of sauce:pasta in any given bite. Thin spaghetti is going to be able to carry more of the light sauce.

Is there a reputable, authentic source of set ruleset for when to use which pasta?

Are there general rules, which could help when deciding when to use the different pasta categories like long pasta, wide / thin, tubes, ribbons, fresh vs. dried?

I am mainly interested in how it is being done in Italy generally. I am also interested in the general logic to the rules.


texts: I made chicken stock recently from chicken thigh bones and skin (just needed the thigh meat and the bone-in-with-skin were cheaper).  After cooling it in the fridge I ended up with gelatinous semisolid stuff underneath a layer of fat a few mm thick.  I removed the fat, but am wondering whether the "stock" underneath it is useable for anything.


texts: 1 baking pan, dough for 2 loaves. What do?

texts:
I am making bread from this recipe for 2 loaves. The recipe calls for placing the dough in the baking pan and leaving it for 1 hour until the dough doubles in size (and contours itself to the pan).

I have only 1 baking pan. And I am preparing dough for 2 loaves to make bread in bulk.

If I do it sequentially i.e. put the first half of the dough in the pan, let it rise, bake it, and then attend to the second half - I have a problem. The second half will have also risen outside of the pan. This means I'll have to force that dough into the pan and may destroy the structure of the dough.

One thing I can do is the refrigerate the second half while preparing the first. However the yeast-sugar reaction in the dough will continue (albeit slowly). I fear the second half won't rise the same as the first.

The other (obvious) approach is the prepare the dough separately. But that defeats the purpose of my endeavour. I am making 2 loaves together to benefit from the economies of scale.

How should I go about making 2 loaves of bread using a single baking pan from dough prepared together?


texts: Cezve doesn't leak with cold water in it, leaks after heating

texts: I have a cezve I bought some time ago. I've tried making some coffee with it, and after about 30 seconds of heating on the stove, it starts to leak (dripping one by one). Is there any way to fix this, or does it have to be thrown away ?


texts: Why does my meat never thaw in the fridge?

texts:
Everyone on the internet says you should never thaw meat outside of the fridge. My fridge is about 40f cold, and meat NEVER thaws in it. Its always at least -4f even after sitting in fridge overnight.

The only way I can thaw meat is by letting it sit on the kitchen counter. Is there a better way to thaw meat? Because what everyone is saying does not work.


texts: Good Idea to Buy Discount Meat For Freezing?

texts:
My local stores for some odd reason sells chicken legs for about 1.5 EUR per kg, they are not old products according to the packages. I have made a lot of chicken soup lately but I am starting to get enough. If I buy it a lot and freezes it, how long does it last and which factors do I need to consider with frozen meat? I had lately one package 2 days old and I just moved it to fridge because I cannot consume too much meat.

Please, suppose I have a large freezing box empty, I am not worried about space. Suppose that I am freezing my chicken for future chicken soups.

Related questions

I am more interested in whether the chicken may become bad or something like that and how should I process it differently to non-freezed chicken? Question here.
Does the chicken change over time and how long is it wise to have the chicken frozen? Like does the nutritional profile of chicken change? The fats will surely go bad (not verified) but are there some other factors? Because of fat spoiling, is it better idea to freeze non-fatty parts of meat? Question here.


texts:
I've tried making Baked's Ultra Lemony Lemon Bundt Cake four times (recipe here: http://bakedsundaymornings.com/2015/04/27/in-the-oven-ultralemony-lemon-bundt-cake-with-almond-glaze/). Four times because the first time it came out pretty well - a bit too moist with a dense crumb but overall good enough to make again. The 2nd and 3rd times though, it looked ok but when I cut it open, it was undercooked even though the toothpick had come out clean and the crust was dark brown and dry.

This fourth time, I tried baking it longer. Instead of 50-60 minutes, I took it out after 85 minutes. It was better --not undercooked-- but still fell apart a bit. Here's a picture.

If you Google that recipe, many people's results look almost like a beautifully textured pound cake. I'm open to my technique being wrong even though I thought I followed things to the letter. Any thoughts? My oven is calibrated and my baking powder was very fresh (as was all of my other ingredients). I tapped out any air bubbles and smoothed the batter in the pan.

FWIW, it looks like the cake rose, fell a bit, then when I inverted it the innards separated from the crust?


texts: How should I store speck cured bacon? Fridge, freezer, cupboard? Wrapped, hung etc


texts: Convert to tablespoons of whipped butter

texts: Recipe calls for tablespoons of butter but all I have is whipped butter. What is the conversion?


texts:
I purchased a bread maker years ago and am happy with the bread I make with it. I was at a cooking supply store and saw Bread Improver for sale in a jar, apparently for bread makers.

What is it? Does anyone else use it, and what does it do?


texts: whats the best way to bottle home made condiments and spice rubs?

texts: A jar of harissa made by me just exploded at a friends house, why would this happen?


texts:
Possible Duplicate:
  How can I grind coffee without a coffee grinder?

I like my coffee super-fine.

I've had some luck with using regular coffee grinders and running it for a long time, but I'd like to explore (possibly manual) alternatives.  There are 2 reasons I want to try the manual alternative:

1)  Electric coffee grinders are extremely noisy.  This makes it kind of impractical to grind coffee at odd hours (which I love to do)

2)  My electric coffee grinder seems to be wearing pretty fast.

I tried the Kyocera "Hario Skerton" grinder which was eah.  It's a bit fragile, and when trying to get a fine grind you get a lot of crunching of the ceremic plates, which again will pretty much destroy it really fast.


texts: Does cooking raw meat/poulty extend its shelf life?

texts:
I pulled a chicken out of the freezer a couple of days ago with the intention of making stock/soup. It's defrosted now and ready to go, but I don't have the mirepoix ingredients and I'm too lazy to go to the store for just that. Since it's just now defrosted, I've got a few days, right?  What if I'm still too lazy to go to the store three days from now, so I roast the chicken close to its maximum expected "still fresh" time and then refrigerate the cooked chicken? Would that effectively "restart the clock"? Lets say I hold on to the cooked chicken for three days before finally getting around to making the stock. Would it be right to expect that stock to have the same shelf life as it would have had if I had made the stock with the freshly defrosted chicken?

For the sake of this question, assume that the chicken was frozen immediately upon purchase, defrosted in the refrigerator, roasted to an internal temperature of at least 165F, rested, then promptly refrigerated.

I could ask the same of a beef stew. Can I cook the meat to give me more time before I put together the stew?

In both of these cases I'd expect a certain quality loss, so I am more concerned about safety than optimum flavor or texture.


texts: Quickest, and safest way, to bring milk to boil

texts: So I made homemade cottage cheese yesterday that had me cook the milk until it was just about to boil. I had it on the stove for at least half an hour because I didn't want it to start boiling the one time I looked away. This got me wondering if anyone has any 'tricks' to bring milk to a boil quick(er) and safely?


texts: How to smoke chicken without it coming out tough?

texts: We bought a smoker and it has been fabulous for doing ribs. However, when we've tried to do chicken in it, it comes out "leathery" and tough. I have had smoked chicken at other people's homes that was DELICIOUS. So, what are we doing wrong? (We've tried whole chicken and parts, both were tough)


texts: How to soak no boil lasagna noodles in water without them sticking to each other?

texts: I like to soak no boil pasta noodles in water before layering them since it gives them a special taste. However the noodles like to stick to each other in whatever container i put them in. How do you prevent them?


texts:
I need to buy a mortar. Should I get a stone (granite, marble, etc) or an iron one?
What pros and cons are there?


texts: Can I make my fish stew recipe into a Chicken Caciatore recipe?

texts:
I have a theory - my fish stew recipe would make a great chicken cacciatore, simply by removing the clam juice and all the fish meat, and replacing the juice with a cup of chicken broth and a pound of chicken thighs (and cooking the whole thing on low for 8 hours, rather than on high and then cooking the fish for 30 minutes on low).

My recipe consists of 28 oz of diced tomatoes (w juice), 6 oz tomato paste, 2 carrots, 2 stalks of celery, 2 cups of onion, 2 tsp Italian seasoning, 1 tsp red pepper flakes, 1 tsp sugar, 2 tbsp olive oil (I think I would leave this out too), 2 tbsp. red wine vinegar and 1/2 cup white wine (plus canned crabmeat, chopped clams, and a pound of white fish that get cooked at the end).

Would my transformation of fish stew into chicken cacciatore work?


texts: Removing burnt olive oil from an enamelled cast iron pan and a non-stick marble pan?

texts:
I was wondering what the best way to remove this burnt on olive oil is? These are both pretty new pans. I've heard of using an oven cleaner for the cast iron pan but I'm unsure if it will ruin the enamel coating. I have no idea what to do for the marble effect frying pan.

Any help would be appreciated.


texts: Gluten-free replacement for all-purpose flour in fried fish batter?

texts:
Recently, I've found a few good recipes for a frying batter for a fish. Unfortunately, all imply using all-purpose wheat flour.
exp. https://akispetretzikis.com/en/categories/pswmia-zymes/koyrkoyti

I'm looking for the closest possible (in terms of taste and crunchiness) drop-in replacement (mix of any, even relatively uncommon, flours, starches, and/or thickeners (exp.
linseed, guar gum) as long as they are gluten-free) for the wheat flour.

I've tested mixtures from Schar and they were somewhat acceptable in terms of crunchiness but completely tasteless.

Every gluten-free mixture I've tested so far burns too quickly compared to the wheat counterpart. Do you have any method to mitigate this? Like a heat-resistance increasing ingredient for the mixture?

I was thinking about adding a bit of white corn flour (maiz blanco) as it is used primarily to make tortillas, but it makes the frying batter behave more like plasticine and gives it a noticeable taste, not suitable for a fish.

What do you think about using a gluten-free mixture designed for pizza or bread (exp. from Caputo)? I suppose it should be more heat resistant and crunchy, and similar in taste to the wheat counterpart.


texts: Can I make a pecan pie with corn syrup only?

texts: I want to make a fructose free one for my dad. I am not a fan of sugar substitutes, either. Karo doesn't have fructose but sugar does. If I left out the sugar could I use corn syrup only or would it not set up?


texts: Many Indian recipes give the requirement of simmering the gravy, covered until reduced. I'm wondering if this advice is flawed as one would presume the pan would need to be uncovered in order to reduce the liquid.


texts: How does the way that I cut my garlic affect the taste of my food?

texts: I've seen recipes that called for coarsely chopped garlic and recipes that called for finely chopped or minced garlic. What affect does that cut have on the final taste of my dish? What about crushed garlic?


texts:
I'm well aware of how well rosemary and lamb goes together, but apart from that I'm a bit clueless. Is there a web page or something out there which can tell me what meat goes well with what herb/spice?

If not, today I'm looking for what to use with my slow roasted pork (neck). Any ideas?


texts: How to prepare cinnamon tea without sludge?

texts: When I prepare my cinnamon tea in hot water it produced a sludge at the bottom but I don't drink the sludge. Is there a way to make this tea so that there is no cinnamon remaining in the cup?


texts: I have a nice sized chuck roast in the sous-vide circulator, I can see that there are some great looking juices accumulating in the bag. I want to make a sauce out of those juices with butter, garlic, herbs and wine reduction. There is a name for that kind of sauce, but it's escaping me at the moment. So that I can Google for recipes, what would a sauce like that be called?


texts: Why will my dense, concentrated stock not solidify to jelly?

texts: I boiled all the bones from a roe deer for stock and got about four litres all of which was solid when refrigerated.  I took half of it and left it in a pan in the bottom over of an Aga for two days to gently evaporate and become more dense. The result turns out to be a great colour and smell, but will it doesn't solidify. Why?  The remainder, though less concentrated will not come out of the jug even if tipped upside down.


texts: What sauce / spices can make a tofu steak taste like a beef steak

texts:
I had an unbelievably good tofu steak in a restaurant in Tokyo many years ago.  I have never been able to reproduce it.

It tasted uncannily like a beef steak.

What sauce / spices could I use to mimic the steak flavour?


texts:
I have been experimenting with different methods and I am trying to find the perfect extraction time for each of the elements of my stock. I first noticed this when one time I added celery leaves and parsley in the last hour of the cook, and it had such a nice fresh aroma to compliment the deep stock flavour and thought maybe it would make sense to add in every element of a stock at different times?
It's been my experience that Chicken Carcass and Feet are about done at around 4-6 hours, Veal and Beef Bone around 10-12. But vegetables are good after about 2 hours (carrots, celery, leek), is there any reason why I should not cook my veal stock for 8 hours and then right towards the end pop in the vegetable? It seems so intuitive for me but I have literally NEVER seen it done. Maybe I'm missing something?


texts:
I'm all set to make pickles (intending to hot-water can them for shelf-stable pickles) and I realize I don't have any more jars, so I'm making the brine and putting the whole batch in the fridge. I plan to buy more jars and do the processing next weekend. When I do this, should I make fresh brine so I can boil it before adding the pickles? Or can I heat the whole thing as-is before processing?

Process according to the recipe:

Salt cucumbers to dehydrate
Heat vinegar, add sugar to dissolve, add seasonings
Boil mixture
Add cucumbers, heat until heated through
Jar and process

What I did:

Salt cucumbers to dehydrate
Heat vinegar, add sugar to dissolve, add seasonings
Combine cucumbers and brine. Refridgerate

What I plan to do once I have jars:

Heat brine (with or without cucumbers?)
Jar and process


texts: How can I achieve even browning on the bottom of baked buns?

texts: I've taken to using my go-to Honey-Oat Pain de Mie recipe to make sandwich buns. I just separate the dough after the first rising into eight dough balls on a sheet pan. As a loaf, I always make this bread in a Pullman pan, so the crust isn't an issue. As buns, this dough browns quite a bit (not surprising considering all the honey) which would be fine if it browned evenly. Unfortunately, the bottom of the buns (in contact with the pan) don't brown at all. In contrast to the toasty tops, that isn't a nice effect. I've tried flipping the buns halfway through baking, and that helps a bit, but the bottoms of the buns never get as brown as the tops. If I flip sooner, I end up up with even browning, but flattened buns. Can anyone help?


texts: Waffle iron with changeable plates for butter galettes

texts:
I'm looking for a recommendation for a waffle iron with interchangeable plates for butter galettes.

I have one but it's over 30 years old, falling apart and runs off 220V to boot.
Are there any replacements? I cannot find any, anywhere.


texts:
Aside from the cheese, isn't everything in a lasagna already cooked?
If so, why do recipes still call for 30-40 minutes of baking?

And how does the baking affect it? (e.g. makes it chewier?)


texts: Are there small electric saws that can cut beef marrow bones?

texts:
To get bone marrow out of whole beef bones, and for serving bone marrow in a bone piece on the plate nicely, you need to cut the bone into slices. It is a lot of work manually even for one cut, even more so doing several cuts on each bone for several bones.
I would also like to cut large fish like salmon into evenly sliced steaks. I can do it with a big knife, but they are uneven cuts, I would like perfectly even cuts like in frozen salmon slices from the supermarket.
There are electric butcher's bandsaws for this, but all I can find are huge machines, being in the form of a whole table. Do there exist any portable, semi-portable or at least in any form which can be placed on the counter-top? Or any other solution to achieve such cuts in cow leg marrow bones and big fish, without tiring myself out? On average would be doing several cuts a day.


texts: How to clean an induction stove from overheat?

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After all water in teapot was boiled, an empty teapot was left on the surface and stove was turned on. You can see the spot on the photo. Is there some ways to fix or clean this?

Induction hob model BOSCH PIB673F17E.


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I buy organic, loose green tea from a co-op and found that it's sourced from China.  I've never had tea foam before and am concerned that the tea has some kind of chemical on it.  The foam tastes very bitter.  It made me throw the tea out.  I know that the FDA only checks randomly at the port so I'm leary of what's making it foam.  Many years of tea making and this is a first.
Does anyone have any experience or answers for this?
Thank you!


texts: Mondernist Green Tea Microwave Sponge Cake - Siphon charging

texts: I just saw a recipe for microwave sponge cake. The mixture is strained before putting in a siphon and charging. However, there is no mention if that is a NO2 or a CO2 cartridge. Can someone confirm?


texts: What is each side of a 4-sided grater for?

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We own a standard 4-sided grater, but only ever use the side with large holes.

What do the other sides do, and what kind of recipes are they for?

We have:

Medium holes with a cutting edge on bottom (look like large raindrops)
Small holes with cutting edge on bottom
Outward protruding holes with spiky edges on all sides
Wide holes that look like a smiley.