texts: Camellia sinensis var. assamica in Yunnan?

texts:
Camellia sinensis var. assamica is the tea variety that is associated with Assam, as the name attests.

I have also seen allusions and suggestions that this is the same as the "Da Ye" (large leaf) variety that is used in Yunnan for pu-erh and some red/black teas.  Some tea merchants certainly describe their Yunnan teas as being from assamica plants, and the Assam jungles are not too far from Yunnan so this seems credible.

Is there a reliable source that confirms that the assamica variety is the same as the variety from which pu-erh tea is made?  Or is the reality more complex, with most commercially grown pu-erh tea being a hybrid of var. assamica and other varieties?

Wikipedia pages about tea are currently poorly referenced and I tend to disregard most of the claims on the pages related to tea.  I am looking for references to scholarly books, pointers to trade literature, credible news sites, or quotes from acknowledged experts.

(Note that I am not interested in growing tea plants, this is purely a question about provenance of the foodstuff.)


texts: What can I do with lots of plain sweetened yogurt?

texts:
I have a several gallons of yogurt intended for smoothies.  So far I have been eating it over fruit and in various types of shakes.  I've also made some frozen yogurt.

What else I can make, be it sweet or savory?


texts: Can I make Irish Brown Bread using a covered loaf pan?

texts: Have a recipe for Irish Brown Bread that says to use a shortening pan & mentions the lid.  Would a loaf pan with foil over the top work the same way?


texts: When mixing 16 ounces of chocolate and 4 ounces of oil together and melting it how long will it last ? How should I store it ? Can it cause botulism ?


texts:
Is the purpose to add flavor, moisture, or both?

Do you really think it makes a difference?


texts: Curing fresh ham with limited ingredients

texts: Help Please.  I live in Ecuador, in a small coastal fishing village, so ingredients are limited.  I purchased a big fresh ham at the market today and want to cure it for Christmas.  This is what I have on hand Tenderquick, salt,and sugars.  Any help with a formula or recipe will be greatly appreciated.  Please help or my husband is going to beat me with this sucker, I promised him I could do it and him hauled it around the market for an hour.


texts: Is there a specific thermometer to check soup temperature?

texts:
I'm currently struggling with overcooking small fish so trying to use a thermometer to check water temperature.

The thermometer I currently use

However it says 'meat thermometer' not sure if it can be used to check soup water.  I tried it today(dipped it in soup water) and it seemed to reflect correctly.

1.Is this thermometer ok or is there one I specifically need to get for soup water?

2. If it makes contact with bottom of pot might it be that it reflects a higher temperature due to pot surface conducting more heat and so are you meant to dip in water but not make contact with bottom of pot?

3.  Even if linked thermometer is ok, is there something which is more appropriate/easy to use when checking soup temperature e.g. something perhaps i could just hang on the pot without having to handle at intervals like the linked one?

Sorry if this is a stupid question.


texts: Can I leave the okara in when making tofu?

texts: I've started making tofu recently, and the one thing that bothers me is how much okara I end up throwing away. Since I'm not drinking the soy milk, and just turning it into tofu immediately, what's the problem with just leave the okara? I assume the tofu will be less flavorful, but it's not exactly strongly flavored to begin with. Will it mess up the coagulation process?


texts:
I've been in Peru recently and enjoyed a lot of very good meals. Cebiches and tiraditos were among the best.

However, as it was a short business trip, luncheons were usually short and quick, so we tried with little luck to ask cebiche (or ceviche) for dinner.

We found out that Peruvians consider cebiche harmful at night, to the point that (most) cebicherías (restaurants serving only cebiche) are closed for dinner.

I tend to think that, being ceviche mainly raw seafood, this is just a myth coming from times when fridges were not available, but locals were very assertive about the inconveniences of eating raw seafood for dinner. They referred sleeping disorders, and the such.

So two questions:

Anybody knows if the Peruvian massive opinion is shared with other people on the Pacific Rim?  Is it really a myth?
If the previous was affirmative  ... Is it reasonable to store the day's catch outside a fridge (but in a shadowy and fresh place) to be eaten raw at dinner? (I like fishing, and I'm considering preparing cebiche with my catches).

PS: Look the size of those corn kernels!


texts: Would baking a cake for 2 hours at 350 degrees F be safe to eat if it's still moist?

texts:
I'm trying to modify a recipe for a cake which calls for 3 cups of shredded butter nut squash. I thought I could replace this with roughly the same amount of pureed pumpkin (like what you would get in a jar).

However, the cake is still moist inside, after more than doubling the baking time it originally called for.

I don't mind that the consistency is too wet, I'm only concerned about cooking the eggs enough. Unfortunately, I don't have a thermometer to test the internal temperature. Is it safe to assume that at 350 degrees F, with the cake baking for more than 2 hours, that it reached the internal temperature of 138 degrees?

The cake is about 1.5 inches in height. I baked it for 1:10 minutes, then an extra 1 hour with tin foil on top (to prevent the top from burning). The top and bottom of the cake are not moist at all.


texts:
In this video, the author makes 4 French baguettes. That is probably 2 more baguettes than I can eat before they get stale.

Recipe (transcribed from the video):

Ingredients:

Bread flour, 700 g
Instant dried yeast, 0.5 tsp
Kosher salt, 1.5 tsp
Cool tap water, 520 g

Steps:

Whisk 1st 3 ingredients together.
Add water and mix with the handle of a wooden spoon.
Cover the bowl with clear wrap and rest for 45 minutes at room temperature.
Repeat 4 times:

Turn onto a flat surface, wet your hands, and fold from each side to center, then use a dough scraper to put the dough back into the bowl (2:30 in the video).
Cover the bowl with clear wrap and rest for 45 minutes at room temperature.

Sprinkle the work surface with bench flour and turn out the dough.
Divide the dough into 4 equal pieces (each about 310 g).
Shape the baguettes (6:30).
Leaving the baguettes on the work surface, cover them with lightly oiled clear wrap.
Let them rest for 15 minutes.
Prepare a well floured bakers couche (7:20).
Form the baguettes (7:50), dust lightly, and transfer to the couche.
Cover with a tea towel and let them rise for 20 minutes, then a further 12 minutes while the oven preheats to 200°C/400°F.
Place a pan of boiling water in the bottom of the oven.
Transfer each baguette to a lightly oiled baking sheet using a peel or cardboard covered in aluminum foil (10:45).
Spray the baguettes lightly with water
Score the baguettes with a razor blade or very sharp knife (11:20).
Place the baking sheet(s) in the oven and spray a little water over them to moisten the crust.
Bake for 8 minutes, then turn the baking sheet(s) 180° for more even baking, releasing the steam from the oven carefully.
Transfer the baguettes to a cooling rack.

Note that I have not tried this recipe yet, but plan to very soon.

How late in the process can I freeze the dough? I assume that when I want to eat it later, I can just thaw the dough and continue the process from that point.


texts: How long is Miso Paste good for in the fridge after opening?

texts: I'm not sure how to judge the fridge life of this stuff, does this salty stuff last awhile?


texts: Question about roasting green beans and cherry tomatoes

texts:
I have a question about something new I want to try for Thanksgiving.

Everyone things we're making too many casseroles and asked me to do something different. I decided to try to replace the green been casserole. I had some roasted green beans and cherry tomatoes as Red Lobster last year and really liked them. I think they'd be a great and easy substitute. I'm not exactly sure what they did to them, but it was probably just olive oil, salt, pepper, and maybe some garlic.

My question is about cooking these two items together. I assume it would be more flavorful to cook them together as the juices would combine, but I'd really like to get good caramelization on my cherry tomatoes, but I still want to green beans to have some bite.

I feel like if I cook them together that either the green beans would end up mushy and the tomatoes caramelized, or the green beans would be good, but the tomatoes wouldn't be caramelized.

Does anyone who's made this know how this will turn out? Should I start the tomatoes first, to give them a head start, then add the green beans, or is it necessary?

I bought enough ingredients to do one test batch. They don't have to be the star of the table, I just want them to be good. Thanks for the help.


texts: Can durian be used as a cocktail ingredient?

texts:
I saw that a local Asian supermarket sells durian, so I picked one up, and was thinking that making an alcoholic drink for Christmas would be a great idea, but what kind of drinks could I make?

It seems to be difficult to find recipes. For example, searching for "durian cocktail recipes" has a couple recipes but most results aren't actually cocktails. There are even a couple results talking about whether it's even safe to mix with alcohol.

So, are there any cocktails which use durian? If yes, how do I find the recipes?


texts:
I'm doing beef stew in a slow cooker. When cooking slabs of meat (e.g. steak), I can check doneness with a meat thermometer, but I'm not sure that method really applies in a stew. The broth will heat faster than the meat, presumably, and I don't think I can get a good reading off a 1" beef chunk.

How do I tell when a stew is done? I've had bad experiences trusting to just a timer.


texts:
I'm going to be cooking salmon in a white wine sauce & the directions indicate that I need to use a skillet. I don't have one of these, would I be able to use a normal pan or a frying pan instead of a skillet?

If I do use a non-skillet pan, will that mean I need to take special measures to ensure the same end result; or is the skillet just preferable, but bearing little practical difference for this task?


texts: Why do chocolate bars (expensive ones like Lindt), cost less than the sum of thier ingredients?

texts:
I am a bit of a mad scientist, experimenting with recipes and generally trying to make my own versions of things at home (ice cream, cold drinks, etc.).

I have long been interested in chocolate. I absolutely love the stuff, and want to try and make some. I realize that (at home) you won't ever make silky smooth "shop bought" chocolate, but the basic idea should still resemble chocolate.

Taking basic ingredients into account, cocoa butter, cocoa powder and usgar, the math just does not work for me. The cost for the amounts that would be yielded, works out to be drastically more per gram than even some of the expensive store bought options. I am not attempting to make chocolate at home to "save money". I am curious and would like to choose my own ingredients.

The math: (in my Currency: ZAR - South African Rand)

100g Cocoa Butter : R100
Cocoa Powder : R50
Sugar: R10

Lets say the above would yield about 150-200grams of chocolate. Let's call it R160 for 200g home made chocolate.(R80/100grams)

Lindt sells for R40/100grams?

I understand that big industry can buy ingredients cheaper, but by this big a margin. They still have to produce, package and re-sell it through various middlemen to get to R40. What do they actually sell it for before retail and handling... R20? R25?

Other milk chocolate producers obviously add milk, to up the volume with cheaper ingredients, but the math still does not compute for me, as those bars are a fraction of the cost.

What am I missing?


texts:
I've got some fresh almonds and they're starting to become stale. I'm thinking of making an almond paste with eggs and sugar.

Does this keep well in the freezer? I suppose it does, but asking doesn't hurt.


texts: What's the difference between the flour in the blue bag vs the red? I'm not even sure which one I have since my local Italian shop re-bags it, but I've seen the red bags in the store, so I kind of assume that's it. I've used it with great success in making pasta, but I'm thinking of trying pizza dough. The blue bag is labeled "Pizzeria Flour", but the red bag also claims that it is good for pizza. What's the difference?


texts: Boiled Ribs left in water overnight, parents say its fine to eat

texts: So my dad boiled ribs this morning, and it was left on the counter for like 14 hours and I said its probably not safe to eat cause they say after 2 hours you shouldn't eat it, but they said cause it was in water and  not exposed outside of the water its still good and I find that to be hard to believe.


texts: my chicken broth did not separate with layers

texts: I put frozen organic chicken bones that I have saved over the past year in a 6 quart crock pot, some bay leaves, pepper corns some celery, garlic and cooked everything on low for 24 hours.I let it cool but there was no layer of fat that came to surface. The liquid is still a creamy colored liquid 2 days later...is it supposed be cream colored???


texts: Top of Dough "Cracked" During Cold Rise - is it bad?

texts:
I made a brioche/sweet dough and did a cold rise overnight. The risen dough had cracks at the top of it. See:

Is this normal? Or symptomatic of a problem?

I used a glass bowl and covered it with plastic wrap. The bowl was oiled, and I also oiled the outside of the dough. When the dough was done kneading, it was very elastic (passed window pane); it also was a bit on the wetter side, I think -- it was hard to ball it up as it didn't want to hold its shape.


texts: whipped cream icing beforehand vs right before serving

texts:
I found a recipe of a chocolate poke cake with chocolate ganache in the holes and a whipped cream icing that it's supposed to be only on top, and then with pecans and chocolate flakes and dulce de leche.

The direction say the cake should be served right after making the icing. Is there a particular reason for this?

I'd like to eliminate the dulce de leche and I wonder whether the cake can be done (decorated I mean) a few hours before serving and kept in the fridge.

Can the addition of confectioner's sugar to the whipped cream improve its lifespan of a few hours (and compensate the absence of the supersweet dulce de leche)? thanks


texts: Could I substitute peanut butter in place of butter or crisco for cookies?

texts:
In the ever-present attempt to be healthier, I've started using peanut butter in place of crisco to keep the sugars together for my cookie dough snack (sans egg.)

How would the same substitute hold up if I made a normal batch for baking?  I'm particularly curious about the melting point and the final consistency.


texts: How to add savor to a squash and grain mix?

texts:
My friend and I have been making a sort of health mash for the past few weeks in large batches. The ingredients are something like:

1 sweet potato
1 butternut or acorn squash
1/2 cup dry quinoa
1/2 cup dry lentil
1/2 cup dry Job's Tears
1/2 cup dry millet
2 tbsp roasted pine nuts
2 cups bok choy, stir-fried
1-2 blocks misc. tofu, diced

Everything is cooked in the simplest way possible and then mixed together; grains/legumes are boiled with a pinch of salt, and other things are roasted in the oven.

The problem is that this dish has a pretty subtle flavor (except the roasted pine nuts) and is a bit tedious to eat--much chewing required, it is a slow food (so to speak).

What could be added to these kinds of ingredients (predominantly grains/legumes/squash) to add more savor/flavor?  We have tried things like soy sauce, balsamic vinegar, and anchovies, but these don't seem to be the perfect addition.

We have been keeping it (mostly) vegetarian so far and have some preference to keep it that way but would be open to other suggestions.


texts: To sear or not to sear - slow cooking beef dishes

texts:
I want to make beef goulash in my slow cooker (first time).  The instructions call for adding the beef as is.  Something in my gut (rightly or wrongly) tells me to sear it first.  Will it turn out basically the same if I don't sear?  I'm a little concerned because of the summer temperatures but would love it if I can just plop in the completely raw beef safely.

Thanks.


texts: How can I make the most of this stewing hen?

texts:
For the longest time, I've been keeping my eyes open for a stewing hen. I make very good Chicken and Dumplings, and I've always heard that I could make it really great if I could just get my hands on a stewing hen.

See: Where do all the tough old birds go?

When I finally saw stewing hens in our local "if you can't find it elsewhere, look here" store, they were not at all what I had imagined.

Scrawny, frozen for God knows how long, no dates on the package, poorly wrapped, iceberg things.

I bought two.

Now what??

Surely the meat from this thing can't be worth anything...or can it?

My standard way to make special chicken broth is here: Why does the fat on my chicken broth sometimes solidify, sometimes not?  Should I do anything differently with this thing? Can I expect the meat to be worth anything, or should I just simmer it to death to flavor the broth? Any other advice?


texts: What is a better-tasting substitute for baking powder?

texts:
My wife complains that baking with bakeing power results in a bitter after-taste. We were wondering if there's a good substitute for it that tastes better. We sometimes use beaten egg whites (in pancakes for example) to substitute for the BP, but in drier recipes that might not work so well (like scones) and even in pancakes the results are less than great.

Any ideas?


texts: Would this be weird? The bread says it has garlic but that's the only "Italian" ingredient I see.


texts:
I am very new to recipe development and I am trying to replicate a dog treat. The store bought treat is hard and crunchy. Using just the ingredient list, when I try to bake the same thing, it comes out looking similar yet when I go to pick it up it immediately crumbles.
I have done some research and I think the issue is around the fat to flour ratio. Basically, no gluten is forming. I have adjusted ratios 4 different times but still no luck. I am wondering if anyone has any ideas on how I can use the below ingredients to make a crunchy treat.
Ingredients to work with:
Wheat Flour, Wheat Bran, Peanut Butter, Peanuts, Ground Brown Rice, Oil
I’ve adjusted the amount of peanut butter and oil to various ratios but every time it comes out crumbling to the touch.
The last thing I tried was:

1 c wheat flour
2/3 c wheat bran
1/3 c ground brown rice
14 tbsp peanut butter
2 tbsp corn oil
1/4 c ground peanuts

baked for 20 minutes @ 350

I can pick it up and turn it into sand in my fingers...


texts: What does it mean for a menu to be a "set menu"?

texts: I hope this question isn't too off topic. What does it mean for a restaurant to have a "set menu"? The one I have in mine has three headings wit the descriptions: "starters...assortment as brought to the table to share family style"; "mains...each guest will chose their own"; "desert"...assortment as brought to the table to share family style". How does this work? I'm guessing it means you choose one from each category, and no matter your selection the price is the same? What does the part about family style or choose your own mean?


texts: Beans soaking times, flavor vs flatulence

texts:
It is known that beans contain certain oligosaccharides that cause bloating and intestinal discomfort in some people, myself included. Some of these oligosaccharides are water soluble and will be leached out by soaking and discarding the soaking water before cooking.

I feel, however, that some of the flavor and color of the beans is also lost when soaking for a long time (eg overnight). Is there some table showing oligosaccharide leaching rates, so that I could try to figure out a sweet spot between flavor and proper soaking?

Note that I'm not wondering whether I should soak. I'm interested in oligosaccharide leaching rates.


texts: I generally bake cakes in a microwave (because I don't have an oven) and all of them have a spongy texture. Is there any non-oven method where my cake has a little bakery style cake like structure?


texts: Is chocolate that was in contact with moldy vegetables safe to eat after washing?

texts: If a small part of a piece chocolate was in contact with some moldy vegetables leaves for a day, will the chocolate be safe to eat after washing it with water? The chocolate bar itself didn't have any mold on it.


texts:
Is there anything can be done such that the caramel becomes structurally strong. i.e. less brittle to external pressure without changing its shape?

Edit: I am building a dessert miniature, and need to use caramelized sugar as structural support, like a pillar.


texts:
I have a number of questions relating to fudge. Thank you in advance for your help. For anyone following this I have as requested broken the question into parts. My main question here is Why do some recipes put the butter ON the fudge once its hot whereas the professional videos (i.e. youtube mackinac fudge shops) seem to show the butter in the boiling mix?

Other questions I've opened:

Use of whipping cream in fudge
Why is my chocolate fudge not that dark?
Commercial fudge recipes
Refrigerating fudge v leaving it out

If there are any professional fudgers I'd especially appreciate your response :o)


texts: Preparing slow cooked meats for the next day

texts:
This may be a basic question but I have never done it before (I have slow cooked meat before just not for the next day): I want to prepare different slow cooked meats, beef, pork and a lamb leg, for the next day that is going to be an out doors picnic. I know pulled pork keeps well when refrigerated but I also kept a beef joint in the fridge that felt a little dry the day after until reheated.

Could you offer any advice on achieving this without losing succulence or flavour on the next day? My idea so far is to cook them one by one then transfer them to a sealed container to preserve their moisture until cool then refrigerate until next day then prior to heading to the picnic reheat the meats for a short time to warm them up and have the juices flowing and be on my way.

Thank you


texts:
I know that an egg shell is made up of approximately 92% Calcium Carbonate.  The remaining percentage of the mass is a protein matrix.  I know that vinegar (5% acetic acid) dissolves the Calcium Carbonate.  Does any other food (such as lemon juice or some other acid) dissolve the shell of an egg.  If so, how long does the process take?

I want to dissolve the shell of the egg before I soft-cook it.


texts: Is there anything gained by butterfly cutting a hot dog for grilling?

texts:
A friend of mine butterfly cuts (in half lengthwise without separating) his hebrew national hot dogs before grilling them.

I don't notice a difference in flavor and didn't perceive a decrease in required grill time. Is there anything gained by butter flying a hot dog for grilling?


texts: What does "until fork tender and the juices run clear" mean and how do I tell?

texts:
Many texts I see say that chicken is done when it is "fork tender and the juices run clear". What does that actually mean and how do I tell?

I found Is "until juices run clear" a valid test for poultry doneness? Why or why not?, but this discusses the validity of "juices running clear" as related to doneness, it doesn't really deal with how to figure out if the juices are running clear.

I am very inexperienced in the kitchen, and maybe this is a silly question, but I don't really understand this, because:

When I poke the chicken with a fork, it's not like enough juice comes flying out to tell what it looks like. Poking from the top doesn't lead to juices coming out due to the laws of physics, primarily the ones dealing with gravity. Poking from the side doesn't help much either. I suppose I could pierce the side and then try to squeeze some juices out, but in some cases this damages the  appearance and in any case:
The juices are never clear when I'm actually cooking chicken, because I don't generally cook bare pieces of meat. All juice I see is inevitably clouded by whatever else the chicken is cooking in; oils, batter, etc., often browned due to cooking.

How do I check the juices of a chicken in the oven?

Also, I also don't really understand what "fork tender" means. Pretty much any meat can be pierced with a fork at any stage in its cooking cycle. Even trying to focus on a more subtle "feel", the feel of the fork is about the same to me throughout the majority of the cooking except in the very beginning.

I end up just using a thermometer to check internal temperature, or pick temperatures and times that I know worked in the past for similar cuts of meat. Still, it would be nice to have another metric that I can use.


texts: Can I eat cheese which has been "infected" with blue cheese mold?

texts:
Recently, I bought two pieces of cheese - St. Agur and Pyrenean cheese. They were cut from wheels, not pre-packaged. At home, I removed the foil and placed them in the same plastic container in the fridge.

Two days later, the Pyrenean cheese had some mold with bluish tinge on the surface. I assume the seller has stored the cheese properly, so it shouldn't have gone moldy by itself in the short time in my fridge. I think that the benign mold from the blue cheese colonized the Pyrenean cheese. Still, I decided not to risk eating it (I still ate the blue cheese).

Is this what really happened? If it happens again, can I assume that it is edible mold? Is it safe to eat edible mold after it has colonized another type of cheese, or will the changed food prompt it to produce dangerous byproducts?

Also, could I have prevented it by having the cheeses individually wrapped in foil inside the same container, or would only keeping in different containers stop mold propagation?


texts:
I want to alter this recipe to make a chocolate cake.

3/4 cup butter
1 cup granulated sugar
4 eggs
1 tsp of vanilla extract
1/4 tsp of almond extract
1 1/2 cups of almond flour
1/2 cup of coconut flour
2 tsp baking powder
1/4 tsp sea salt

If I add 1/3 cup cocoa to this Almond cake recipe, what else do I have to change, if anything? Will that amount of cocoa change the batter in a way I have to compensate for?


texts:
Should something be placed between pie weights (whether using rice, beans, or metal/ceramic beads) and the pie dough?

Should the dough still be pricked with a fork?

How do you remove the weights?

I looked up various advice elsewhere, used beans as pie weights with nothing between them and the dough, and I tried to pour them out. I lost the crust. Help!

EDIT: How much material should I use as a weight? (what measurement of rice, beans, etc.)


texts:
I substituted cake flour for AP FLOUR in my pancake recipe. Do I need to reduce the liquid ingredients as compared to AP flour? My batter seemed runnier and therefore pancakes were flatter—but also seemed more tender. Anything else to be aware of when working with cake flour? Should I cook at a lower heat? Since cake four produces less stiffness (gluten) do I need an additional levener like baking soda and an acid?

1 cup AP flour
1 tbsp sugar
1 tsp baking powder
1 tsp kosher salt
1 tsp vanilla extract
1 beaten egg
3 tbsp melted butter
.75 cup milk


texts:
I have Nickles brand multigrain bread. 2 slices of it are just stale. The others though smell moldy but I don't see any mold whatsoever on any of the slices. They taste strange too. This I know because I ate one of them to releive my heartburn last night.

So why would my bread smell moldy when I don't see any mold? Usually if it is dry and has no mold it just smells and tastes like stale bread.


texts: Do liquids continue to "boil" when full-pressure cooking is reached?

texts:
Liquids in a pressure cooker can reach higher temperatures because the boiling point increase as the internal pressure rises.

But do those liquids continue that "rolling boil" once the cooker is up to full pressure? Or does the increase in pressure keep the liquids from continuing to actively boil?

Background: When I cook meats in a pressure cooker, I place them on a cooking rack to keep them from being submerged. I was wondering if the liquid is boiling enough internally to effectively baste the meats in that froth.

I am using an Instant Pot electric pressure cooker which reaches about 12 psi.


texts: Can I use green cardamomm pods and ground cardamom interchangeably?

texts: I have some green cardamom and would like to use it in dishes such as Indian-style rice pudding.  Can it be used in place of the standard ground cardamom bought in an American grocery store?


texts: It seems pretty well understood that you shouldn't stir pancake batter until there are no lumps, cause that will create a tough batter. I'm curious as to what "lumps" exactly are. Are they unincorporated dough lumps? That's the only idea that comes to mind, but seems like it would have some negative result on the final batter.


texts:
I have a bunch of raw pistachios, in their shells, and I want to roast them and also have them be lightly salted.

I presume I would do this in a conventional oven. I like to roast them a few pounds at a time.

At what temperature and for how long, and what is the best way to lightly salt them?

I have a perforated pizza pan which might be good for roasting them since it would allow air to flow around the pistachios, providing even heat.


texts: Turning home made chicken stock into broth

texts: I made chicken stock and froze it in an ice cube tray. I now want to use it to make chicken broth for a recipe. The recipe calls for 2 cans of broth (around 4 cups of broth total) so how many 'cubes' of stock should I use?


texts: How do they commercially coat gummies in wax?

texts: I've been making gummies very successfully for a couple years and just coating them in citric acid/sugar before i dry them, which works well, but im curious how i can make them shiny like haribo gummies. I know they use carnuaba wax or something, and i assume they tumble them in a giant tumbler, but how do they dissolve and atomize the wax? How do they keep them from sticking in the tumbler before they get coated? Obviously you can't heat them so the wax must be dissolved in some solvent? If anyone knows these secrets I would love to hear them!


texts: Can I substitute grapeseed oil with peanut oil?

texts: I am making gluten free chocolate chip cookies. The recipe calls for 1/2 cup of grapeseed oil.Can I substitute peanut oil for grapeseed oil?


texts: What is a reliable source for the caffeine content in tea?

texts:
If you do a quick google search for "Tea caffeine content" you may get varied results anywhere from 20mg up to 45 for black tea. I wonder:

Where do all these numbers come from? Are they estimations? Has anyone actually measured caffeine in all tea types?
Is there a reliable source for caffeine content in tea?


texts: Why is there such disparity between the calories in a banana and the calories in this pack of dried banana?

texts:
If I Google

  calories in banana

I get the result of 89 per 100g.

However, this pack of chewy banana
says 320 per 100g.

Why the difference? The ingredients are

  Dried Banana, Rice Flour, Preservative (Sulphur Dioxide)

Do rice flour (which I presume is to keep the pieces from sticking) and sulphur dioxide add 3.5x the energy to a pack of dried banana?


texts: I think I tried to put oil in a spray bottle before and I don't recall it working very well. how can you make a cooking spray that will not gum up a spray bottle?


texts: Why should one boil water over medium-high heat for pasta?

texts:
I have encountered a pasta recipe with this as the first step:

  Bring a large pot of water to boil over medium-high heat.

What is the purpose of using medium-high heat? Isn't it faster and more efficient to use high heat to boil water?


texts: How long can home dried herbs be stored?

texts: I am growing the "heal-all herb", Prunella Vulgaris, and am planning to dry the leaves and flowers in order to make a medicinal tea. How long is it safe to keep the herb once dried? I would prefer to do a large a batch as possible.


texts: choosing a red food color for red velvet cake

texts:
Are there any tell tell signs to choosing a red food colouring for red velvet cakes. Having just whipped one up, mine is sadly brown despite a bottle and half (45ml) of red food colouring.

Also can too much colouring affect the final colour the same as too little colouring?


texts:
I saw pictures of some sweet buns that look striking, and I cannot find a recipe. The buns are described as "sweet stones of Perosa."
Here is a picture of sweet stones of Perosa, and another of sweet stones of Perosa in a basket.
How does one achieve the stone look?
The pictures are from a web site that promotes the town of Perosa Argentia, the implication being that these are traditional bake goods from that region of Piedmont, as such, I assumed the silver coating is achieved by means accessible to a country cook. I thought may be eatable charcoal mixed with something could produce the effect, but I have no idea.


texts: How do you properly soak and cook barley?

texts:
I am going to be making a beef barley soup and need to soak the pearl barley overnight. There are no directions on the back of the package and so I am unclear on what to do. There is a recipe for a barley and bean type soup and it says to soak the barley overnight in water and then drain it in the morning. Is that all that needs to be done?

Also, once the barley is all done soaking, do I add it into the broth and let everything cook or are there more steps?


texts: I cook many authetic Greek dishes for Greek Easter. This year I have very little time to prepare. Can I make dishes like Moussaka, Dolmades, Spanakopita in advance and freeze them?


texts: I'm a home brewer looking to can up shelf-stable cocktails to share with friends who don't drink beer. I know I'll be using Citric/Malic acid to mimic citrus flavors, but will that be enough to make fruit syrups shelf-stable? Or is there another step to making the syrups stay as well? Hoping to keep these good for 6mo-1yr. Thanks!


texts: My pizza crust is very hard and tough and not light and crispy, why?

texts:
I'm having trouble getting my pizza crust light , airy and crispy. I'm not sure if it's the mixing of the dough because I'm using a smaller mixer 20qt as opposed to my old 60qt. The bowl is not smooth and shiny and the dough hook doesn't appear to get close enough to the bottom of the bowl. It looks like the bowl was used to for everything except for making dough.

Do these sound like conditions that would cause my crust to be tough? The dough is stiff and is difficult to work with when I remove it from the refrigerated proofing box. It's elastic like.

This is frustrating because I owned a pizza shop a year ago; I had a recipe from New Haven and my crust was perfect: light, airy and crispy. I now reopened in a new location with a different oven and I'm still using my old recipe and the pizza crust is awful and I can't figure out why.

The recipe is as follows:

4-gal water
4oz yeast cake
12oz salt
50 lbs flour-gold medal bromated bleached flour full strength

The recipe is fine since I had a perfect new haven style thin crust using it for a year at my old location.


texts: Why Do We 'Simmer' Fudge Instead of 'Boiling' it?

texts:
I've noticed that many candy recipes (specifically fudge recipes) instruct you to boil the mixture, then reduce to simmer, until you reach a specific temperature.  My limited understanding of physics is that as the mixture simmers, water evaporates, and the more concentrated mixture has a higher boiling point.

So it makes sense that we stop at a certain temperature and that will be the desired consistency.  But it takes a long time!

Is there any reason why I can't continue to boil for longer?  Is it just to make it easier to stop at the correct point, or is there a lot more going on that wouldn't happen correctly at a higher temperature?

(P.S. - I found this similar question: Why should a stock be simmered and not boiled? but I'm not sure the answer is applicable with fudge, but please correct me if I am wrong)


texts: How do I avoid carrot slices rolling away?

texts:
When you slice carrots, the slices tend to roll away. This previous question did mention this as part of a broader issue, but didn't focus on it enough to get answers that specifically address rolling. Sharp knives and a fluid rocking/orbital motion don't really help with this; the slices will still stick to the blade, then tend to roll when they fall.

So how do you keep sliced carrots (or any other small, round, and hard things) from rolling away as you slice them?

(I know cutting them in half works, but let's say I want to avoid that: round slices look nice.)


texts: Turkey Dinners For A Group of 140 People

texts: I am cooking turkey dinner for 140 people at our church. My meal consist of turkey, stuffing balls, mashed potatoes & gravy, green beans, noodles in gravy, and cole slaw. I am not sure of the amounts of food I should cook and your advice would be very helpful.   Thank You


texts: Can I still eat my bean sprouts that I left unrefrigerated?

texts: I forgot a grocery bag in my trunk, and didn't realize it until 24 hours later.  I had bean sprouts in the bag, and it says to keep refrigerated.  Are they safe to eat? I am not sure what happens to bean sprouts if left unrefrigerated.


texts: What should the consistency of pudding be?

texts:
Like the title suggests, I'd like to know what should the consistency of a (chocolate) pudding be.

We don't actually have "pudding" where I am from, so I am having trouble deciding if I have made a pudding or just some sort of chocolate creme or if pudding is nothing else but a glorified random chocolate creme.

I know there are different types of pudding, but still any guideline would be appreciated.

If it helps I am using a mixture of:

cocoa - 150ml
sugar - 300ml
cream -  50ml
cornstarch - 130ml
milk  - 820ml

I know I should measure some things by weight, but it's a long story. To clarify when measuring the cornstarch I shake the measuring cup until the starch is nice and compact, so it should be a lot.

What I get is a pudding that is thick, but if I angle the pot it still flows and tries to "escape". I am wondering if it shoul not be so thick that it would refuse to move even when the pot is angled?


texts: Can I use a waffle iron as a Panini press?

texts: I have a basic but serviceable waffle iron I bought at a charity shop for a fiver. If I don't mind a waffle pattern on my sandwich, is there any real need for a Panini press?


texts:
I have tried a variety of experiments to make corn tortillas, but the results have been far from satisfactory

The only masa I can get this corner of the world is imported from Mexico or USA and is chilled or frozen

The masa and water mix goes soft after I let it stand for 30 to 60 minutes

I use a typical tortilla press, but it never gets them really thin, just flat, say match thickness?

The main problem  is that using a well seasoned cast iron comal they take longer to cook than I would expect (more than one minute), and tend to dry out too much, and don't like being bent. If I stop cooking them after a minute they taste very uncooked

They taste so so ... the kids will eat them all day made up as Quesadillas

Where am I going wrong?


texts: I am confused about how multi-cooker actually works. Frying meat on a skillet is one thing. Baking it in the oven is another. Advertisement says a multi-cooker can both bake and fry. How is that possible? If it bakes does it mean it can replace oven at all? Can I actually bake meat in the multi-cooker as I would in the oven? Or can fry it like I would on a skillet? How can this single device do two things differently?


texts: How do I recreate a restaurant's sauce if I know the ingredients but not the ratios?

texts:
I recently ate at a Mexican restaurant with a delicious sauce. They were willing to sell it to me if I put in a special order, but they insisted it was so easy to make that I should just make it myself instead. I know the ingredients are jalapenos, habaneros, onions, and garlic. There is no water or anything else, just those four ingredients. The end result is a yellowish green sauce with a smooth, almost paste consistency.

I think I can figure out cooking the ingredients and blending them together, but how do I even take a guess at the ratios? None of the flavors were overpowering (it didn't taste mostly like onions or jalapenos or garlic),  so there's not an obvious base, but I doubt they're anywhere close to equal proportions either. I don't need the results to be an exact match, but I'd like it to at least resemble what I had in the restaurant.

What's the best approach to this?


texts: What's the difference between soup meat and stew meat?

texts:
I bought a share of a cow, and was given both of these in my delivery. They both seem to be roughly the same sizes of chunks.

Are they from different parts of the animal? Do they require different handling?


texts:
I notice that Foster Farms brand ground turkey (in Calif, USA) is actually labeled "Ground Turkey with natural flavoring". I am curious what sort of "natural flavoring" Foster Farms has added to the turkey meat. The ingredients list is no help as it just lists the two ingredients: ground turkey and natural flavoring.
This product is not sausage. It seems to be just ordinary ground up turkey meat with no visible herbal particles or spicy looking speckles, etc. Does anybody have any idea what natural flavoring this might be, and why it would be added to ground turkey?
Would salt be considered a natural flavoring? OR do you think they might add MSG?


texts:
I want to make Nutella cookies. I've found a recipe for it, but it's in volume measurements. It asks for a cup of Nutella and I don't own a cup.

I tried searching my regular converters, but the only one with a hit was Wolfram-Alpha and I've noticed this result can be quite wrong.

Is anybody kind enough to weigh a cup of Nutella? Or do you use a converter that knows the weight of a cup of Nutella?

Note: I do own a tablespoon measure, so if nobody knows, I'll just scoop out some and calculate it myself. And post it as an answer of course.


texts:
I have some dried pig's blood (fresh is not at all easy to buy in my country), which I wish to use in recipes where fresh blood is called for.
How much dried blood + water should I mix to replace e.g. 1 litre of fresh blood?


texts: Recipes of Turkish drinks in Voltaire's Novel

texts:
There are some description of Turkish drinks in Voltaire's novel 'Candide', written in 1759 -

presented them with several sorts of sherbet, which they had made
themselves, with kaimak enriched with the candied-peel of citrons,
with oranges, lemons, pine-apples, pistachio-nuts, and Mocha coffee…

Are there any books or documents that are close to above described drinks? Thanks.
Note:
I assume Mocha coffee is served separately which is common in today's world.


texts: What is a thorough way to clean my dish rack?

texts:
I have a Simple Human Dishrack. It was kind of a splurge when I bought it. We were swayed by the good reviews. The rack does not have the typical open wire design, as you can see in the link above. The dishes drain on a wired rack onto a sloped catch tray which then empties into the sink.

We've had it for about 6 months now and I'm noticing pink mold(?) where water pools/evaporates. (On the DIY Stack Exchange an answer to one of my questions there suggests that the pink stuff could be due to fluoride that's been added by the water company.)  Potentially food particles could have built up over time, too.

How should I clean this dish rack to get rid of and or prevent more of this pink stuff that's building up?

CLARIFICATION
It has stainless walls, plastic bottom (which is the drip tray) and a coated metal rack (I'm not sure what the coating is).


texts:
I had some fresh Basil which was going dry, so I decided to make it into a sour cream dip (don't ask me why I didn't think of making a simple pesto before I added the sour cream).. The final product (sour cream, basil, salt and pepper) which I then blitz into a dip like consistency, has a bitter and slightly astringent after-taste from the basil..

So I am wondering what caused that.. Was it the basil itself? Did I use the wrong parts of the basil (both leaves and stems)? Or was it the ingredients? And how can I avoid it?

And the 2nd question is how can I reduce this bitterness now?


texts: Storing Iberico and Serano ham long-term

texts: What is the best method for storing unsliced Iberico and Serano ham?  Is there a 'recommended' temperature or humidity level that I should be aiming for?    How long will it last?


texts: What is the right kind of syphon to use for fish batter?

texts:
[See below re possible dup]

I've seen recipes for fish and chips call for the use of a CO2 syphon for the batter (looking at you, Heston!). So I'm looking to buy a syphon (I don't have one yet).

I haven't seen explicit comments in any of the recipes as to whether it should be a "soda syphon" or a "cream whipper" but they are explicit about use of CO2.

Most of the product web pages suggest CO2 & N2O aren't interchangeable.  I'm not sure if thats due to physical limitations of the devices, or just in the interest of avoiding funny tasting whipped cream or weird looking "soda"!

Soda syphons seem to be a lot cheaper, but I'm doubtful if they would handle fish batter well - presumably they are designed for less viscous liquids like water.

Can one use CO2 cartridges in 'cream whipper' syphons?  They latter would seem better suited to the texture of the batter.

I understand (slightly, anyway) the various issues around taste / texture etc between CO2 and N2O; but have no idea if the cartridges are physically compatible, or if there are critical pressure differences.

This was flagged as possible dup of question about interchangeability of CO2 and N2O cartridges.  I don't think it is.  As one of the comments here says, I have specifc use in mind.

I had looked at that question and, unless I misread it, the answers are mainly about the chemistry, as it were, and not the mechanics of the syphons.  They seem to imply that the cartridges are (often) interchangeable; but many of the product web sites say specifically to use one type or the other, but they don't make it clear if that to do with the device or the recipe, as it were.
(Sorry for long explanation here; If I were able to comment on others' questions Id put the comment on the other post).


texts:
I remember having been in Japan and ate several meals of cold soba. Their cold soba broth taste like soy sauce with only a stint of saltiness; it doesn't taste like it's made of sushi type sweetened soy sauce; neither does it taste like a simple mixture of soy sauce and water.

Instead of using pre-made cold soba broth, I want to replicate these Japanese cold soba broth at home.  Googling directs me to different recipes: some suggest mixing soy sauce with chicken broth (I can't recall any stock-ish taste); some suggest mixing with Mirin (alcohol in a soba broth - I don't think so..).

Does any know how to make cold soba broth or at least know the essential ingredients?


texts:
I cooked chicken and made up enchilada with sour cream and the green sauce and made extra.
How many days can I keep them in the refrigerator before reheating?


texts:
My milk kefir grains now produce kefir with a very unpleasant yeasty/bready flavor.  I've tried feeding it for a while, on the assumption that the yeast/bacteria will get back into balance, but this has failed.   I'm worried there may be cross-contamination from sourdough starter.

Is there a way to fix this, or do I need to obtain fresh kefir grains?


texts:
This is an old recipe. Back in the 1940s to the 1970s, my mom used to make individual raspberry puddings steamed in her handleless cups. I can't recreate it.
I think it had baking soda and/or baking powder in it. I don't think it had eggs. It was somewhat grayish in color It did not have a golden top or texture and taste akin to a sponge pudding as is true with every raspberry steamed pudding I've seen or tried. I remember it had a slight baking powder/soda taste.
Has anyone had this and knows how to make it? My 80-year-old brother and I would love to make it. My budget is nearing its end for buying fresh raspberries in January.


texts: What do you call the flavor imparted from cooking at high heat?

texts: I'm wondering about that high-heat flavor you get just before outright burning food. Charred, grilled, blackened, smoky, or seared flavor? Wok hei? I'm not exactly sure what to call it. Or would the term depend on the method used for cooking?


texts: What is the relation between mixing the dough and the final result?

texts:
I often see recipes that just ask to mix the ingredients until you get an homogeneous mix. Others ask to mix the ingredients to exhaustion.

What happens to the though while I mix it? Does that really make a difference? What should I expect, as final result (after cooking) from a dough that was only mixed to the point it gets homogeneous from one that I mix hard for a long time?

I am mostly talking about bread and cake dough. But I was wondering if there is a general rule so I know what to expect.


texts: Benefits of vinaigrette vs. pouring oil and vinegar separately on salad?

texts:
I was reading Essentials of classic Italian cooking by Marcella Hazan where I noticed she first pours a lot of olive oil to "protect the salad" from the vinegar as it prevents the acid from doing its "cooking". So, that is one unproven benefit I know of.

I am also interested in taste differences. If it tastes about the same I would much rather not spend all that time making a vinaigrette. The consistency of the liquid would obviously be different - does that give a different mouthfeel perhaps?

Any experienced salad makers here with some insights?


texts: How to prevent bursting from cheese stuffed beef patties?

texts:
I am trying to perfect the cheese burger, and an important part for me is the cheese stuffed patty.

I am trying to find a way to prevent the cheese from bursting out? Is there a type of cheese I can use, or a method of compacting the beef? Should I be encasing the cheese in another layer first?


texts: My daughter left a crockpot of food in the refrigerator for over a month. Mold was crazy bad in the crockpot. 3 packages of unopened butter were in the refrigerator also. Should they be thrown out?


texts: I want to use ground nuts in a pavlova meringue, but I am having difficulty deciding what cooking technique would be best to use - recipes for meringue with nuts added seem to require a higher heat (350f/ 175 C) and shorter cooking time, cooling out of the oven, whereas the traditional pavlova meringue requires a hot oven turned low and cooling completely in oven. I want the base to have the texture of a traditional pavlova, I suspect the other method produces a moister, chewier result, but would like to be sure. Also, if making in the traditional style, should I still add cornflour or will the nuts substitute for the cornflour?


texts: Why do catered baked deserts have a yucky aftertaste?

texts: Baked desserts from home and fine restaurants leave no bad taste in my mouth. But catered deserts at my workplace or those purchased from a grocery store leave a nasty aftertaste that I can't stand. I've noticed this consistently for years with food supplied by multiple locations. Frequently I resist the temptation to indulge because the yuck factor after is not worth the initial yum. What ingredient could it be that leaves such a terrible taste in my mouth that has me scrambling for a toothbrush and toothpaste?


texts: I once marinated chicken breasts for the grill using some habaneros for heat and bananas for sweetness (and some vinegar and salt thrown in to cut some of the sweetness). To everyone's surprise, the bananas actually cut the heat of the peppers to the point where it was mild-to-medium...quite tolerable and delicious. I know it was the bananas because we have tried it other times with the same results. The question: what is it about bananas that cuts the heat of peppers? I once thought it was the fat content of bananas until I found out they are low in fat. Has anyone had similar experiences with bananas and hot peppers?


texts: Does baking time increase when making multiple Pumpkin Bread Puddings?

texts:
The baking instructions for one Pumpkin Bread Pudding is 350° for 30-40 minutes.

Would the time change for baking three at the same time, 1lb 4oz each? Would the baking time remain the same or would the time increase?


texts: Why does my home made chilli sauce ferment?

texts:
Good day all

My lovely wife makes a super sauce with chillies, olive oil, lemon juice, wine vinegar and garlic. Works a treat when we make a jarful for home use and one or two extra ones for friends. But when we try making a batch to bottle it ferments.

We have tried washing the bottles and caps with a teaspoon of bleach in water before filling, and also washing the chillies themselves with a similar dilution.

But after a few days the stuff has fermented.

How do we prevent this fermentation?

Thanks and regards,
Stan and Odete,
Johannesburg, South Africa


texts: What can I use to substitute for Italian sausage to make it appropriate for vegetarians?

texts: I want to make a butternut lasagna which calls for sausage. Is there something I can substitute the sausage with to make it vegetarian that will still taste great??


texts: Is smell a bad way of determining whether meat is still good?

texts:
I have always relied on my sense of smell to determine whether meat (most often chicken) is bad and I thought it was reliable. However, I have just heard that [1] smell is not always reliable, since some of the toxins produced by bacteria won't cause any smell whatsoever and you won't be able to notice that the meat is off until after you've eaten it.

Is this true? If yes, is this true for all meat or only for some? Is there a more reliable way of determining whether meat is still good.

[1] "Heard that" isn't very reliable; so that's why I'm asking the question here. :)


texts: What can I do with soaked beans that I can't use right away?

texts:
I started soaking some dried black beans in water and salt in preparation to make delicious beans and rice tomorrow. However my wife has informed me that we have a previous engagement tomorrow and cannot have the beans.

So now I have soaking beans. They are soaking at room temperature. I don't think I can keep soaking them for another few days without turning them into mush. Can I remove and drain them and use them in a few days? Can I continue to store them in water?

What can I do to not waste my beans?


texts: What's the point of "cheese alternative" that has dairy in it?

texts:
I was at Trader Joe's again, and I bought this cheese alternative.  Being hungry out of my mind, the thought to check the ingredients never crossed it.  Now I, a vegan, am stuck with having to eat a "cheese alternative" that contains the following (lest a portion of my finite grocery budget be spent in vain):

Almond base

Filtered water
Crushed organic almonds

Casein

Milk protein

Expeller pressed canola oil
Modified potato starch
Natural Parmesan cheese flavor (adds a trivial amount of lactose)

Parmesan cheese
Pasteurized milk
Cheese cultures
Salt
Enzyme
Water
Salt
Xanthan gum

Vegetable glycerin
Sodium phosphate
Sea salt
Citric acid
Psyllium husk (a plant fiber)
Calcium phosphate

My question is this: What is the purpose of a cheese substitute that contains dairy?  It's not suitable for people allergic to or otherwise averse to dairy  Apparently it is, to an extent.  So what's the thought process behind the development and release of this product?


texts: Does storing an apple with potatoes prevent the potatoes from sprouting?

texts: I don't know if this is an old wives tale because a Google search didn't bring me conclusive proof: in fact the top two results have exactly opposite answers on this question. Apparently both apples and onions contain ethylene gas but storing onions with potatoes is a big no no whereas I've been recommended several times to throw an apple into my bag of potatoes.


texts: How to get a good fragrance from burnt rosemary?

texts:
There's a particular cocktail I'm trying to produce which has a garnish of burnt fresh rosemary. Properly done, the rosemary is burnt with a torch to release some very fragrant, herbal smoke.

However when trying to do this at home, I get smoke that smells like...just smoke. Very little rosemary fragrance.

What's the trick to getting the rosemary aroma to come through?


texts: American equivalent for British chocolate terms

texts: When the British recipe calls for plain chocolate do they refer to cocoa powder, chocolate syrup, cooking squares, or Nestle style chips?  Is it unsweetened, semi-sweet, or bitter?


texts: Can I cook two types of dried beans simultaneously?

texts: My bean cooking method is to soak overnight, then cook in a crockpot on low all day. By dinner time the beans are ready. I have only ever done this with a single type of bean at a time. However, I would like to make chili and I have two types of beans (white beans and red kidneys) and am wondering if this method would work if I mix the two types of beans together. Would this be generalizable to other types of beans cooking together, or more than two types of beans at a time?


texts: I want to make sushi but I'm not going to buy any more rice then I already have, which is brown. my first couple experiments didn't work. What should I do to roll sushi using brown rice?


texts: Can you safely triple the brine recipe for corned beef?

texts:
I am picking up a full packers cut brisket tomorrow, weighing in at about 15 lbs. I am going to be making my very first pastrami.
For the Corning brine, all recipes I find call for:

1 gallon/4 liters water
1.5 cup/350g salt
1 cup/225g sugar
42g/8tsp pink salt
spices

This assumes a 5lb brisket. I am planning a 7 day soak. I will very likely need more brine given the size of the brisket. Can it be safely doubled? Tripled? I am asking largely because of the amount of sodium nitrite in the solution, and it's potential dangers at higher amounts.

http://en.wikipedia.org/wiki/Sodium_nitrite puts the LD50 at around 71mg/kg. If tripled to 126g, pink salt (containing 6% sodium nitrite) would have 7.56g total. That sounds incredibly high.

Any thoughts would be appreciated.


texts: Simulating Orville's Cracked Pepper and Salt Popcorn

texts:
Has anyone made something that tastes similar to the (discontinued) microwave product?  As a bonus question, does anyone know why they discontinued the product?  I doubt that it was lack of demand.  I think it was only ever available in limited parts of the US.

I make popcorn in a Stircrazy quite often so I don't have a problem with the basic technique.  I add the salt to the kernels and drop it all in when the 2-3 test kernels pop.

However, I love (or used to love) the Orville Redenbacher (natural, buttery salt and ) cracked pepper microwave popcorn.  When the product was discontinued I tried several techniques to reproduce the flavor and nothing has worked.  Here is what I tried and the results:

1) Adding cracked black pepper to the salt and kernels before popping.  While the salt sticks the black pepper mostly stays in the popper.

2) Adding oil and black pepper to the kernels and salt.  I mixed it well to coat the kernels and more stuck than with method #1 but much less so than the microwave product and also the flavor wasn't as "special" as the microwave product.

3) Adding cracked pepper after it is all popped.  I only added this in case someone was planning to suggest it.  The pepper mostly falls off.

One thing I haven't tried is grinding the pepper to dust, like popcorn salt.  But then it isn't cracked pepper.


texts: What has a cooler got to do with sous-vide cooking?

texts:
Kindly explain paragraph 3. I can't see link between this device for sous-vide cooking and coolers? What does unmatched versatility mean here?

This is the Chefsteps Joule sous-vide cooker


texts:
I had a great low fat recipe for a squash pie that had in it four eggs.
I tried to take only the egg-whites with no yolk but the pie didn't come out right.
It just didn't coke completely, it took about 2 hours till it was almost cooked (instead of 1 hour) and the inside wouldn't cook while the top was almost burnt.  it didn't rise i.e. it was shallow in its height.
In addition to not putting the yolk in, I also forgot to preheat the stove.

Does anybody know how can I make the pie well without the yolk? Was this only a preheating the stove problem?


texts: Why breadcrumb is necessary for deep-frying?

texts:
As I've always known, or at least this is the habid in Hungary: adding covering meat slices with breadcrumb (after the flour and the egg) is necessary, even the frozen but previously deep-fried turkey meat slices are made this way.

Why is it necessary? I've already eaten deep-fried meat covered with flour and egg only, that's almost the same! Maybe the surface is  more plain (obviously because that had no crumb on it)

Maybe it changes the taste? Or prevents burn while frying?


texts: Chinese pork jerky: what makes them so tender, how do you make it?

texts:
If you've ever had Chinese beef or pork jerky, you'll know why I'm asking this question. If you have a Chinatown in your city, I'm sure you'll be able to find a market that sells them in vacuum sealed plastic packages. If you're lucky enough to have an actual beef/pork jerky store that's even better! We have one in the Chinatown in New York City.

I want to know how to make the pork jerky. What makes them so tender and soft? I've never had any other kind of jerky that has this texture. Most jerky is very chewy. Maybe it's due the high fat content of the meat. Maybe they don't dry it out as much.

Here are some images on Google. It's probably hard to tell from the photos but the jerky is a bit translucent.  I wonder if it they grind up pork and fat together.


texts: Is it absolutely necessary to season a carbon steel pan?

texts: I am buying my first carbon steel pan and am new to the whole "seasoning" process for pans. I realize that pans by default stick, and you need to "season" them, however can't you just use oil? Is it absolutely necessary for me to season my carbon steel pan or can I just use oil?


texts: Can I halve a macaron recipe and expect the same cooking temperature and time?

texts: I'm about to try a macaron recipe at home; I'd like to start with a half volume in case they turn out particularly badly. Given the macarons will be on a single tray in the oven I can't think of a reason why cooking temperature or time would be different to the full recipe – is there anything I haven't thought of that I should be aware of? Of course I will try to check that they're ready from appearance/texture etc. anyway.


texts: How to look after non-stick cookware so it lasts?

texts:
Over the course of the last 4 years I think I seem to have been working my way through non-stick pans at a ridiculous rate, I think I'm on my 3rd frying pan and 4th wok - or something of that nature.

Admittedly the first couple I had were very cheap, and I've been steadly buying what appear to be better quality. However, for the coating to become damaged so quickly I must be doing something wrong.

I'm not using sharp or metallic objects when cooking with them, nor to I stick them in the sink with said sharp objects when clearning.
I've recently learnt that "over-heating" them can damage the coating, but is this true?

But, what other advice can you offer to help extend the life of my non-stick cookware?


texts: How much EGCG and caffeine can specific amount of water absorb from tea leaves?

texts:
For example;

1) 100mL water + 4 tablespoons of green tea leaves
2) 100mL water + 12 tablespoons of green tea leaves

Will the second one result with higher EGCG and caffeine content? Or is there a upper limit for the absorbable amount? If not, how much difference can occur? 3x content of the first one?


texts:
I make all of my own bread. For just everyday use my go-to recipe is as follows:

Honey-Oat Pain de Mie

255g lukewarm water
361g AP Flour
85g old-fashioned rolled oats (not quick oats)
1 1/2 teaspoons salt
64g honey
57g melted butter
2 1/4 teaspoons instant yeast

I use a Pain de Mie pan like this:

Typically a loaf loaf looks like this, I made this loaf a few weeks ago:

Over half the times I have made this recipe (including yesterday), I've used my bread maker to knead the dough. I always use my (spookily accurate) digital scale to measure the ingredients; I put the bread maker insert or bowl on the scale and tare between ingredients.  I always bake in the same Pain de Mie pan. Up until yesterday it has always taken 1 hour for the first rise and a half an hour for the second. I preheat the oven during the second rise, I bake for 25 minutes (per digital timer), covered, then 5 more minutes uncovered. It's as routine as brushing my teeth.

Yesterday I noticed the dough was a bit sticky when I put it into the pan after the first rise, and the first rise was done a bit quicker than usual, maybe 45-50 minutes instead of an hour. The second rise took 25 minutes instead of the usual 30.

But this is where it got really weird. The dough just went nuts in the oven. It oozed into the lips of the pan lid and onto the oven floor. You can see the shape of the loaf is odd because the dough was squeezing into the crannies.

I would just blow it off, chalk it up to human error, and assume that my next loaf will be normal. But, this bread was the best loaf of this type that I've ever made, so I want to figure out what I did wrong so I can do it again :)

I have not shopped since my last loaf, just a few days ago, and I haven't opened any new packages.  So it can't be different oats, salt, butter, yeast or honey.

It is possible that I grabbed the 00 flour instead of AP (but not terribly likely, the canisters are different).

The measurements listed in the recipe by grams could have been measured incorrectly, but in this case weight errors seem less likely than spoon errors.

The least likely measurement error would be the water because I measure the water in a Pyrex measuring cup, heat it in the microwave, stick a thermometer in it until it comes down to 110F, and then pour and weigh it. So the measurement of water is redundant, and that's a pretty solid habit. I specifically remember that my water temp was normal as well.

The mistakes that I can most easily imagine are for the salt or yeast. I could have accidentally grabbed either a tsp measure or a TBS measure for the salt. I usually use a 1/2 TBS measure.

For the yeast I usually use 2 tsp measures and a 1/4 tsp measure. So 3.25 tsp would probably be the most likely error of that type.

So. With that info, what would you say is the most likely reason for this great loaf?

EDIT: It's such a good and (usually) foolproof recipe, I thought I'd share the rest of the recipe details. Use a 9" Pullman Pan, this one is great. Mix dough ingredients and then give it a 20-30 minute rest to hydrate the oats. If using a breadmaker, just run it through mixing, unplug it for 20 minutes after mixing, before kneading. After 20 minutes plug it back in, starting over, and let it run through the dough cycle. If hand kneading just knead as normal after the rest, let it rise in a warm place until doubled, about 1 hour.

Preheat oven to 350F (175C).

Give the pan and lid a bit of Pam or butter (not much, the pan is very non-stick, I do it mostly just for crust texture), shape, and place the dough in the pan. I poke across the top until it looks pretty even. Cover with plastic wrap, proof in a warm place until the dough averages just shy of an inch or 2.5cm from the top of the pan. Put the lid on and bake covered in a preheated oven for 25 minutes. Uncover and bake for another 5 minutes or until it registers about 195F (90C).

Remove loaf from pan and cool on a rack.


texts: What is the best way to open a tightly fitted lid of a jar?

texts: Help! I need to get a jar of pasta sauce open but can't seem to budge it. I've tried using a dishtowel, and running it under hot water, but the lid is still stuck. What else can I do to open this jar?


texts: can you cool manicotti noodles off completly before stuffing

texts: Can I cool off the manicotti noodles completely before stuffing them?


texts: How can I tell whether my baking recipe has enough acid to activate the baking soda?

texts:
I've been trying to modify my grandmother's oatmeal cookie recipe to use less brown sugar, but all of my batches are coming out with a slightly 'metallic' taste.
I've attributed this to the baking soda; the recipe contains molasses and brown sugar, but with the sugar cut back, I guess it's not enough to activate the baking soda. I've gone through a couple of batches trying to figure out the right balance of baking soda to molasses/sugar, but I can't get it right.
Are there any guidelines or ways to tell whether a recipe contains enough acidic ingredients to balance out baking soda?


texts: Where can I find/buy Peruvian Parsnip (AKA: Batata Baroa or Arracacha) in the US?

texts:
Not to be confused with the common parsnip that is usually found in regular supermarkets. Either online or in specialty markets that ship via FedEx would be ideal.

Thank you.


texts: What happens during a cold fermentation that makes bread taste so good?

texts: Many techniques for bread highlight a long cold fermentation.  I've read that this gives enzymes more time to work and it contributes to a more 'complex' flavor.  What do the enzymes do and why don't they slow down in the fridge as well?  Wouldn't the reactions just happen faster at room temp?


texts:
What are the core differences between strawberry varieties?  (For commercially available strawberries in North America and worldwide0)  For example, strawberries from Oregon and Washington are smaller and redder than those from California, but they don't have as long a shelf life.

(Also, what names - rather than their origin - identify these different strawberries?)


texts: Is there a basic, universal recipe for cupcakes?

texts:
Does anyone know of a "basic, universal recipe" for cupcakes?

I would like to find a cupcake recipe that will use the same basic ingredients with variations to change the flavor or add ingredients to my liking and tastes.


texts: Lobster, steamed Saturday afternoon, eaten Monday night?

texts:
Pretty much what it sounds like.  1.25 pound whole Maine lobster cooked mid-day on Saturday and refrigerated until Monday evening.  Still in the shell, claws, tail, and all.  Still good?

I normally assume proteins will hold for 3-4 days, but I'm not as trusting with fish as meats, and I'm even more suspicious of shellfish.  Is that hunch justified?


texts: Can quinoa be used instead of flour for cookies?

texts:
I use a non-gluten flour combination of:

4 cups brown rice flour
2/3 cup tapioca flour
1/3 cup potato starch

Would it work to use quinoa in this combination as an addition or substitute for all of part of any of the ingredients?


texts: Vegetable Broth/Stock from Kirkland Organic No-Salt Seasoning

texts:
Is it viable to make stock from store bought Kirkland Organic No-Salt Seasoning?  I'd be ok using a bullion cube but they all seem to be loaded with salt.

Mix with water and bring to a boil.

Ingredients:

Organic  Onion,  Organic  Garlic,  Organic  carrot,  Organic  black  pepper,  organic  red  bell pepper,  Organic  tomato  granules,  Organic  Orange  Peel,  Organic  Parsley, Organic bay leaves, organic thyme, Organic basil, Organic celery, Organic Lemon  peel,  Organic  oregano,  Organic  savory,  Organic  mustard  seed, Organic  cumin,  organic  marjoram,  organic  coriander,  organic  cayenne pepper, citric acid and organic rosemary


texts: Did extra insulation cause ice crystals in frozen mac & cheese?

texts:
I prepared two 9x13" casserole dishes worth of macaroni & cheese (roux based). In terms of the quantity of pasta, I used three pounds. After combining sauce and pasta I baked to try to eliminate moisture in the pasta and to give it that chewy texture.

Then after allowing to cool to below room temperature (I covered it and put it outside in the cold), I proceeded to bag portions. The process was to fill one sandwich-size ziploc bag, wrap the ziploc in saran wrap (squeezing out air in both steps), then wrap in foil, name & date, and put 4-5 units in a 1 gallon freezer bag. Place freezer bag in freezer.

From the very first pull, not four days later, I already had ice crystals. Where did I go wrong? The ice crystals didn't affect the flavor much if at all, is it possible that it's an aesthetic problem, not actually chemical? Could it be the foil usage (for which I received some questions when I explained the storage/packing method)?


texts:
When frying filets with skin on, the piece of fish curls and doesn't cook evenly.

I've been told to score the skin with a paring knife. Will this work to stop the curling?


texts: Can I use microwave turntable glass plate in convection mode?

texts:
I bought a Singer SMW25GCQ6 model microwave oven. It has convection and grill features. For baking cakes and for grilling we don't use the glass turntable plate since we thought it could cause the cakes to brown unevenly.

Is it safe to use the glass turntable in convection mode with the baking to hold the baking cake containers? I'm asking this because there is mode which uses microwave + convection for roasting chicken. So that means the glass turntable should be there and it will work for convection mode as well right?

Then how about grill mode?


texts:
I was buying some frozen shrimp, however they listed that they are cooked.

How is the process of freezing shrimp done; do they cook them directly then freeze them?  Or freeze them then cook them then re-freeze them?

Are they safe to be eaten? Or do they contain bacteria (in large amounts)?

Then, if they were cooked, what am I supposed to do, fry them a little?


texts: What kind of bakery items do not get horribly affected by electricity going off when the item is still in oven?

texts:
I have a nice oven but I have stopped making cakes for the reason being that if electricity goes off in between I'll have to throw the cake.

Now, if I prepare brown/multigrain breads which need whole wheat should I still be worried about power going off in between?

If yes, then what bakery items can be prepared in oven which do not get horribly affected by power going off in between?


texts: What are the criteria for 'Recipes for Space'?

texts:
I'm organising a workshop next week at the Science Museum in London. One of the topics we will be discussing is a 'Chef's challenge' called 'Recipes for Space'. The criteria for a 'Recipe for Space' are much more strict than here on earth (of course we need to be more strict here as well, that's why it's such an interesting challenge). I have included the text here below:

  The second topic, 'Recipes for Space', involves the idea of designing
  recipes that optimally address the various criteria for future food in
  space ('space-grown'), such as minimising resource use, growth time,
  required space; and maximising nutrition, edible biomass, and taste,
  plus various variables regarding CO2, O2, and more. Clearly, the
  conditions in space have significant relevance for earth (if we care
  about sustainable agriculture). This is a challenge that requires the
  collaboration between highly-qualified cooks, nutritionists, space
  engineers, and (urban) farmers. During the session, we will further
  define the criteria and work on a 'Chef's challenge', to be launched
  next year.

I'm interested in suggestions and ideas on how to generate such a framework, and the specifics for the criteria.


texts: Sous vide: why do cylindrical / cylinder-like and spherical / sphere-like foods cook faster than slab-like?

texts: The Douglas Baldwin's "A Practical Guide to Sous Vide Cooking" has charts for sous vide cooking times.  Unintuitive to me, cooking times are drastically shorter for spheres and cylinders than slabs.  Does anybody have an explanation?


texts: What's the name of this dish (or name of fish) in these pictures?

texts:
the following dish calls for Roasted Tomato and Saffron Vinaigrette (also called bouillabaisse?). My cookbook says they're excellent for fish dishes. Do you know what's the name of the fish (or dish) in the following pictures? I'm trying to recreate what's in my cookbook. Thank you for your help!

the Roasted Tomato and Saffron Vinaigrette has: mustard, shallot(minced), garlic(minced), red wine vinegar, thyme (chopped), orange juice, orange zest, red pepper flakes, saffron, tomatoes (chopped and roasted), mild French olive oil, salt, patis


texts: Can I use Granulated sugar instead of White sugar?

texts: I'm making a dark chocolate cake, it calls for white sugar but I have an unopened bag of granulated suagr at home. Can I use that instead to save some money or will I have to buy white sugar?


texts: How to make store bought whole multi grain bread softer?

texts:
I normally don't like sandwiches in the first place, but if I eat sandwiches, I find sandwiches made with white bread to be more appetizing, since the bread is soft and smooth

When I tried whole grain bread instead, the bread is highly textured and hard. Is there something I can do to make the texture of whole grain bread more palatable?


texts:
When I broil or grill my burgers, I end up with burgers that are round in the middle.

I grind my own beef blend and form my patties the same every time. When I cook my burgers in a pan I don't get the rounded burgers.

What makes the burgers rounded and smaller when broiling/grilling, but not with pan cooking?


texts: What is this technique where they add a thick sauce and spread it out with the back of a spoon

texts:
I'm sorry my question is so vague but I'm trying to research a technique but have no idea how to describe it.

If you review the picture below, you can see the orange/yellow splodge! :) I see this technique being used quite a lot but have no idea what it is called.

Does this have a name or technique associated with it? If not, can some one give an example of how to get this type of consistency. I want to recreate this so the meal looks flash but have no idea!


texts: How well does freshly baked sandwich bread fly?

texts: I'm going on vacation soon and wanted to take homemade bread with me, but I'm unsure as to how the bread would last through the long plane flight. How does bread usually fare when flying?


texts: How can I make McDonald's type French Fries

texts:
I have eaten french fries from most popular fast food joints. McDonald's has been the best by far.

Crisp & crunchy on the outside yet moist inside, still maintaining the potato taste. Also it does not go soggy after taking it out of the deep-frier. I have tried my best to recreate what they do, I even went to great lengths to get their pre-fried fries from their outlet.

Anyone have any idea how to make this?


texts: Naturally occuring mono- and diglycerides?

texts: If you read ingredients on processed foods, you will see mono- and diglycerides listed frequently. Fats are triglycerides - there are three chains of fatty acids trailing off the glycerol head of the molecule. Mono- and diglycerides act as emulsifiers because they can bond to both water and oil, and I believe they may also be used as dough conditioners. Lecithin is the best known diglyceride; it makes up a large part of egg yolks and is famous for its ability to emulsify. My question is, what are other naturally occurring mono- and diglycerides, and do they have any use for the home cook?


texts: Can lamb chops be light fried\sauteed to fully done and how long does it take?

texts:
I always thought sauteeing or pan frying with 1-2 tablespoons of oil was for thin cuts of meat.  As such it isnt suited for lamb chops.

I've been watching some videos on youtube they sautee the chops or pan fry them seemingly quickly but they dont mention how long they cooked it for or if the meat is fully cooked or not.  However in some videos I notice they mention it's medium rare but I need it to be fully cooked.

Since frying with a little oil is simple I'd like to do that rather than grill, bake, stew etc, but I need the meat to be fully cooked.  Can this be done with sauteeing or pant frying(1-2 tablespoons oil) and if so, how long do I need to cook each side.  Also if you can fry them for a short time like minutes why does broiling\grilling etc take so much longer? As far as I can see the chops do fry in a thin layer of their own fat when broiling.


texts: Is a (British) wedding cake just a tiered fruit cake

texts:
I'm trying to find a good recipe for a wedding cake. I'm going to keep it fairly simple, one or two tiers, plain icing with some small decorations.

Many recipes seem to be variations on classic fruit cake or Christmas cake. Is that the case? Am I safe scaling up a recipe like Delia's Christmas Cake (a favourite of mine) or is there something specific about the flavour of a wedding cake I need to be sure to include or omit?


texts: My nephew sent Truffle Gouda & Herve Mons Gabietou along with some Genoa Salami and bread via USPS overnight mail on Weds, 12/23.  However, it did not arrive until today, 12/26. Would the cheese still be okay to eat?


texts: Slow Cooker: Recipe says Medium, mine has high and low only

texts:
I want to cook a recipe that says to cook at medium-high for eight hours, however my slow cooker only has high and low.  How do I cook my recipe so the meat doesn't resemble old shoe leather?

Thanks :)


texts: How can I efficiently make single-serve porridge?

texts:
I usually eat and cook porridge when I have other people around to eat it, but when I am alone, I feel like it is wasted time and just eat something simple like bread. I still like porridge with fruits but I do not want waste time on it. I have wondered whether I could save time with ideas such as:

Cook porridge in the evening and warming it up in the microwave in the morning;
Leave it with a lot of water on the warming iron at the lowest temperature;
Buy some sort of automatic porridge cooker with a timer (probably a water-cooker so there is less worry about burning it)
If some automatic cooker exists, could I at the same time cook eggs, porridge and bacon with some sort of automatic timer?


texts: Safe to use rice cooker after mold grew on rice?

texts: So I left brown rice in my rice cooker for 10+ days and unsurprisingly, some dark mold grew on the rice while I was gone. Will hot water and detergent be enough to remove all mold spores from the rice cooker, or should I just toss out the whole thing lest I die from mold spore toxicity?


texts:
I know you can use frozen cream for cooking applications such as in gratin, but can I thicken the cream?

By thicken, I mean making it into something like a bechamel sauce. Would I pour the cream in a hot pan, add in flour and stir a lot? Or is there anything I need to watch out for when working with a frozen cream?


texts: Are cooking show minutes really minutes?

texts:
I've noticed that cooking show inches are not very accurate.  I can usually see that the "half inch slices" called for by the chef are no where near that, which is fine, since I can see the thickness for myself.  It only just occurred to me that cooking show minutes might be way off as well.  If they say "put this under the broiler for five minutes" they could mean anywhere from two to ten minutes if their sense of time is as warped as their sense of distance.  But the shows are edited for time, so I have no idea if they're fudging.

How literally do you interpret times given by cooking shows?  Is there a fudge factor?


texts:
I'm trying to improve my bread making and have read about the sponge and dough method.

From my understanding, I should use 20% to 30% of my flour for the sponge. To the sponge's flour, I should add 60% (of the sponge flour's weight) water. Then I add 1% (again, of the sponge flour's weight) of yeast.

So, assume a formulation that uses 1 kilogram of flour. Also assume that I will use 30% of my flour for the sponge. I would calculate the following:

300 grams flour
180 grams water (60% of 300)
3 grams yeast (1% of 300)

Was my understanding correct? A dough with 60% hydration feels a bit solid to me (not what I thought a sponge might feel like). Here's a photo of my "sponge":

Is this correct? I'm worried I'm doing this wrong.

Also, since my entire formula is 65% water -- couldn't I just combine all my flour, all my water, and all my yeast to make one big sponge?


texts:
A few friends of mine are visiting and I wanted to make some Quesadillas (No meat). Ordinarily, I would make them, keep them covered in tin foil and serve hot in a few minutes. However, this time, I need to pick up my friends at the airport which would be a ~2 hour return journey. I was wondering at what point should I pause my recipe to go pick them up and resume.

I wanted to get as much prepared before hand so I can serve immediately after we return home. If I fry vegetables, tortilla, layer cheese and keep them ready to fry, would that be OK?


texts: Closest substitute for alder wood chips when smoking?

texts: In Finland, the tree of choice for smoking is alder (leppä), but this is difficult to find in Australia and close to impossible to import due to biosecurity restrictions.  What's my best substitute?  I'm particularly interested in smoking fish (salmon, trout).


texts: How do I thicken Advocaat without evaporating any alcohol?

texts:
To resurrect an 1-2 year old English Christmas dark fruitcake, I removed the icing and marzipan, infused it liberally with whiskey liqueur - then cut it into cubes. I then served it with cocktail sticks and a dip of pure Advocaat. It was a great success, but the tasty dip should have been thicker like a light custard.

So the question is: How can I thicken it while still keeping 17% alcohol. If I add cornflour, I need to heat it up to thicken. But alcohol boils at 78degC which may not be hot enough for the cornflour.


texts: Choux pastry recipe spreading and deflating

texts:
I tried this recipe for choux pastry, but it turned out too thin and the scooped dough spread on the tray before I could put them in the oven. They started to rise well, but deflated at the end. I read the answers about the deflating part.

Is the recipe bad? What can I do to get better results?


texts: How can you reduce the heat of a chili pepper?

texts:
There are many chilis that have amazing flavors but are so hot that it is hard for most of us to appreciate them. Beyond the standard suggestion to discard the seeds and cut away the ribs, are there any other methods that can lower the capsaicin level while retaining the other flavors?

This was asked on Dave Arnold's Cooking Issues podcast, and I'm not sure they landed on a solid answer.

EDIT: I'm looking for something that might cut the perceived heat by like 90% or even 100%, not just make it slightly milder. Something that completely neutralizes the capsaicin, not simply buffers it on your palate. (Starting a bounty).


texts: I purchased 7 cu ft Frigidaire at auction. Previous owners stated it had been working well, and was just emptied a few days prior to auction. The freezer coils forms the shelving. Should I fill it with water containers, and freeze them before starting to place food in it? The main purpose for the freezer is so that we can buy larger quantity of beef from local farmer. Beef will be processed and packaged by a state inspected butcher shop. I will continue searching online for Frigidaire manual. I am guessing the model to be 20+ years old.


texts: Is it safe to recook partially cooked steak the next day?

texts:
I prepared one steak too many yesterday.

One of the steaks went into the oven (from about room temperature) for 7 minutes, but then we never pan seared it after.

We let it cool, and it's been in the fridge.

Is it safe now to fully cook the partially cooked steak? I'm not sure that the 7 minutes did much to "cook" it (at 370)

If so, what's the best way to now cook it?

Thanks!


texts:
I am about to cook a cake.

I have bought the cake mix. Now, in the instructions, it says that I have to mix it with the vegetable oil and add egg. Unfortunately (or fortunately) I do not eat egg.

So, what else can I add instead of egg which will ensure the consistency?


texts:
I'm new to sous vide cooking.  The equipment I'm using is a Ronson slow cooker
connected to Sous Vide Magic PID controller, no bubbler.  No vacuum sealer.

I calibrated the SVM temperature reading to boiling water, and it was very
close (99.9 oC).  I then "auto-tuned" the PID.  The end result is that it
takes a long time to get up to temperature (/slow/ cooker), but holds it
within 0.1 oC once achieved consistently.

For my first experiment I wanted to try Douglas Baldwin's Flat Iron Steak
recipe. (12hr @ 55 oC)

I chose three well marbled blade steaks (cheap cut) with a little bit of bone
in the centre.  Each steak was individually sealed in a zip-lock bag using the
water submerge method Doublas Baldwin recommends.

The first day I cooked them for 10 hours (not 12, it was dinner time, and I was
impatient :( ).  I quickly seared the steak 30 seconds per side in a very hot
pan and rested it for 3 minutes before serving.  It was very tender and had a
beefier flavour than any other steak I can remember.  But there were some
tougher bits around the sinew, but still edible.

I left the other two pieces in the fridge over night and continued cooking one
of them for 10 hours the next day.  To my surprise after 20hr total of cooking
at 55 oC, this piece felt tougher and more rubbery than the first, and the
sinewy bits were distinctly even tougher.  Does anyone have an explanation for
this?

I know thickness in a slab shaped piece of meat is most crucial in determining
cooking time, and each of these steaks was about 15mm thick (so not very
thick), so potentially even 10hr was too long?


texts: How much fizz in water carbonated with ISI whipper?

texts:
I have an ISI whipper, and want to carbonate water using this device and CO2 chargers. This should in principle be possible. I have filled the whipper flask up to the maximum and charged it with one charger. My experience with this technique is that there is rather little fizz in the water when I dispense it from the flask.

Am I doing something wrong here?

I use the gourmet whipper plus, ISI Soda charger and cold, ordinary tap water.


texts: Why does my sourdough loaf not get an ear

texts:
My loaves seem to have good oven spring, I think. I think that because it rises up on the sides and forms an oval sort of shape each time.
My cut often expands but doesn't open up much or form an ear.

Todays partly opened. I dont know if I am doing the cut wrong. Maybe too deep, not deep enough.  I do try and do 45 degree angle.

Does anyone have some advice to improve this please?


texts:
We've bought some fresh sushi-grade mackerel, and would like to make saba sushi from it. We were told that we should treat it with vinegar to kill any parasites.

Some online recipes I've seen recommend a two step process of first salting for 30-40 mins, then marinating in vinegar for 30-40 mins. Others extend the salt step to 3 hours.

Is the salting necessary for de-parasiting? I ask because the fish store guys, who are usually very knowledgeable, didn't mention it. If so, is 3-4 hours really necessary, or is 30-40 minutes more like it?

Clearly I'm eager to eat this fish, but I'd like to play it safe :)


texts: Why did the skin of my tomatoes fracture after a few days in a refrigerator?

texts:
I purchased a bunch of red tomatoes on a twig a few days ago, and put them in a plastic bag in my refrigerator.

When I opened the plastic bag five–six days later, all the bottoms of the tomatoes (bottom tertiles) had wide fractures in their skin. They had basically started to split.

They were a bit soft, but not that soft – my first rection was that maybe my fridge is a bit too cool.

The temperature in the fridge is around 5-6° C, and I kept the tomatoes close to the bottom shelf where vegetables go.

Is my refrigerator too cold, or was five-six days in a fridge too long to store tomatoes?

Note: I'm partially aware of the fact that tomatoes shouldn't really be stored in a fridge – but in room temperature – if I'm not mistaken!


texts: What is a good substitute for full cream milk powder?

texts:
I'm interested in making this milk bread recipe and noticed it called for full cream milk powder. I only have skim milk powder on hand, but read that using just skim milk powder won't provide the full milky taste that using full cream milk powder would.

I was thinking of adding butter to the skim milk powder, would this be a good substitution?


texts: What's really happening when reusing tea leaves?

texts:
I reuse my green tea bags three or even four times with little to no loss in flavor.  But it's a pain to reheat water to the correct temperature after I'm done with the first cup and wait another three minutes for the tea to brew.

I've never tried brewing a single bag in 24 or 32 ounces of water rather than eight, but I'd be surprised if the resulting tea would result in the same strength as brewing three individual cups.  Is this the case?  What if I let the single bag brew for more time in the larger volume of water?  What exactly is happening here?

Bonus points:  Why is it that green tea doesn't seem to lose much flavor after reuse, but black teas are practically useless after a single brew?


texts: How to effectively take cream from milk?

texts:
I tried to take cream from raw (full fat) milk by the common method: leaving the milk at refrigerator overnight, then taking the cream from top. The amount of cream came to the top was low, and after separation, the milk was still fully fat. Then, next day new cream came onto the top, and the milk was still fat.

Is there a practical method (probably similar to industrial approach to skim milk) for full separation of cream from milk?


texts:
I bought what I thought were bay leaves because they were very cheap.  Physically speaking, they behave like bay leaves when cooked (they stay hard even when boiled for along time in a stew).  But, I get the feeling they do not give a true bay leaf flavor to the food (or perhaps not any flavor at all).  The flavor of bay leaves is sufficiently subtle, though, that I cannot be sure without doing a side by side comparison, which I have not yet had the time for.  They are a bit curly along the edges, which bay leaves are usually not, but maybe they're just a different variety that I've not encountered before.  So, here's the question: are they bay leaves?

Here is a picture of the questionable leaves:

And here is a picture of what I know to be bay leaves:


texts: What is the recommended height of cakes when making a two-tier chocolate mud cake? Or to get a decent height, should I make (as an example) two shallow nine-inch rounds for the bottom layer and two shallow seven-inch rounds for the top layer?


texts: How do I quickly get okra to stop being goopy?

texts: It's irritating to cook any recipe with okra. I love okra, but it always takes a long time to burn off all the goopy stuff. Is there a way to get rid of it more quickly so my okra will be ready sooner?


texts: We have a knife set that's approximately 15 years old, and as we were honing a knife tonight, a question arose. Do honing steels get worn down over the years? Should they be replaced? If so, how often?


texts: I have a few leftover bones from prime rib  but not really enough to make much stock . I have a little extra prime rib meat left over and wondering if I can make soup stock with it too. we don't really want to eat the prime rib after making the stock either. Thanks!


texts: What's the purpose of sugar in a pickling solution?

texts:
This might seem like a dumb question, but I am going to make a pickled pepper relish of sorts that is really just chopped carrot, onion, and habanero pepper cooked briefly in a pickling solution and jarred. In reviewing several recipes for pickled peppers, all use vinegar and salt, and some but not all use sugar.  I'd rather just count on the natural sweetness of the habaneros and carrots for flavor.

My specific question is: does the sugar do anything to the texture of the vegetables or affect the preservative qualities of the brine in pickling recipes, or is it just for flavor?

UPDATE: I just cracked open the first jar of the pickled peppers, and I have to say that I don't think the sugar would have added anything to the flavor of them. The carrots and habaneros are both naturally pretty sweet (if you can taste it past the habanero's capsaicin bonfire).  The onions also mellowed with just the vinegar brine. I've made pickled onions and jalepenos (which are less naturally sweet), and even there I've had to be careful to avoid making the pickling solution cloying.  All in all, in this case I'm glad I didn't use it.  Thanks everyone for the info!


texts: When baking a cake that calls for butter, should you use salted or unsalted?

texts: I'm baking a cake using a cake mix and extra ingredients. It calls for 5 tbsp of butter, but I'm not sure which to use, salted or unsalted.  What difference would it make??


texts: What are these clear parts in beef steak?

texts:
I can identify the large white strips as inter-muscular fat, the red meat as muscle, and the small white parts throughout the muscle as intra-muscular fat, but what is the clear tissue (circled in orange and blue)?
Should it be removed before serving?