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Tips for making caramel with palm sugar The other day I was making flan and decided to try palm sugar instead of white sugar to make the caramel. Although palm sugar is better than white in a lot of ways, the melting point of the sugar seems to be a lot closer to the burning point. Needless to say, I ended up with a b...	I've used this palm sugar caramel recipe before without problems. It uses about 25% honey as well as the sugar. 17oz palm sugar 4.25 oz Honey 14 oz heavy cream As soon as the sugars get to 320 ℉ (160 ℃), take the pan off the heat and deglaze it with the cream. If you let it sit on the heat any longer, it will burn. A...
Cooling melted sugar quickly I need to make cubes of sugar that are 1 inch cubes and cool them down enough to hold their shape and support weight as quickly as possible. What techniques can I use to cool the cubes, and how long will they take to cool down? EDIT: These are being made in an aluminum mold that I did not...	How exactly are you making them? This might affect the answer. I assume you're using some sort of mold. If that's the case, plunge the mold into an ice bath, but don't completely submerge it. Assuming your mold is metal (molten sugar is hot!) they will cool rather rapidly although I can't give you an exact time. In gen...
Chocolate mousse without eggs I've a friend who is allergic to egg protein, and my wife inadvertently raved about my chocolate mousse to her, causing some food borne awkwardness that I'd like to erase with an eggless mousse. I've done some experimenting though, and I'm not happy with the results. Can anyone think of ...	Try Hervé This's chocolate Chantilly. Water plus chocolate. Quite stunning.
What kind of coffee grinder is best? I need to get a coffee grinder. What kind is best? I have heard that burr mills are better; are they worth the extra cost? Which ones last longer? Update: I ended up getting a Hario hand grinder.	The folks at America's Test Kitchen did a review of coffee grinders and found that the burr mills didn't result in superior consistency to blade grinders. They found that if you stop grinding every now and then and shake the coffee grinder and grind for a total of 25-30 seconds, you get the best results. From the video...
How do you make General Tso's chicken as generally found in the Eastern USA? I realize this is a recipe request, but I'm hoping that the supplemental information will be enough to let it through. I also realize it's rather localized and apologize to all of those who don't know what I'm on about. So, I am a huge fan of...	Many restaurants actually serve a "light" version of the Tso sauce, and I have a pretty strong feeling that's what you're used to. To make the light version, you use 3x the corn starch and add 1/2 cup of the base liquid (usually chicken broth). The hint of sesame almost certainly came from toasted sesame oil, my favour...
Why is my blueberry jam grainy? I recently made and canned blueberry jam for the first time, using this recipe and canning instructions. I filled all my jars & canned them, but there was a little jam left in the pot. It was a bit grainy, but I thought it was just from being the last bit in the pot. I just opened one...	Were your blueberries grainy? I occasionally get a pint that have a grainy texture. I've heard that this means they aren't quite fresh, but they usually taste just fine despite the texture. I'm not sure if this particular graininess translates to a jam though. Jam can also get grainy from sugar that isn't fully dissolv...
Are you supposed to eat the rind of Brie cheese? I've heard that it's OK to eat this, but I think it tastes gross. Are you really supposed to?	It's a personal preference. It's certainly edible, and it won't hurt you. I find the texture a little weird. Generally you can eat the rind of almost any cheese. However, make sure you're not mistaking a wax coating for rind.
How to make large clear ice cubes I want to make some ice cubes that are large (1" on a side or more), crystal clear, and perfectly cubical. I want them large to make my drinks dilute less slowly, and clear and cubical because I think it looks nice. When I make ice in the freezer, it's always cloudy. Any ideas?	Wired Magazine had a recent guide on how to make crystal clear ice. I'm copying it here since the article says it's under Creative Commons license: Go Big Ditch the ice tray and use a large vessel like a thick plastic bowl or, better yet, an insulated cooler. Fill it with water and stow it in the freezer. Wait The H2O...
Will adding lemon juice to non-wheat pastas make them starchier? I read in this question: Why add salt to the water when cooking pasta? that adding an acid like lemon juice to water you're cooking pasta in will help keep it from getting waterlogged and having the starch form a gel. My wife is gluten intolerant, so we ...	I'm not a chemist but I'm pretty sure it has to do with the things that happen to starches in general. In particular, the chemistry isn't about the wheat gluten, it's about starch. Thus, if you feel your quinoa pasta is coming out too gummy or mushy on the outside, you might try it. (If your pasta is already mushy or g...
Is sweetened condensed milk a substitute for evaporated milk? I have a recipe for Thai Green Curry that calls for evaporated milk, which I don't have. I do have sweetened condensed milk, will that do?	No. Sweetened condensed milk has a 40% sugar content. It is very sweet, suitable for desserts and such. It is entirely too sweet to substituted into a curry. The consistency is drastically different. Evaporated milk is about the same consistency as heavy cream. Sweetened condensed milk, because of its high sugar conte...
How to make thick and fluffy pancakes? I recently had thick and fluffy pancakes at a restaurant and I am eager to figure out how to make them. Anyone know the secret behind getting thick and fluffy pancakes? Is it adding baking soda? Using carbonated water (does this even work?)?	Separating the eggs and whipping the egg whites before folding into the batter could assist in this. At home it's not a problem, but if it's a very busy that you had them in they're not likely to be doing this due to the fact that this will need to be done in batches. Adding a bit of baking soda in addition to the ba...
How is congee made? Does anyone know how to make the congee like those in Dim Sum/Yum Cha restaurants?	Congee itself is just thick rice porridge. It is usually made with a combination of short-grain and 'sticky' (glutinous) rice, but any kind of white rice will work. Put 3/4 cup rice (1/2 cup regular, 1/4 cup sticky, if you have it) in a pot with 8 cups of water and a little salt. Bring to a boil and simmer for 1 to 1 ...
How to make home-made butter? Has anyone tried it before and how was the result? What are the steps and what ingredients and kitchen tools do I need?	Take double cream (you want a 48% milk fat, which is hard to get in the U.S. outside of a specialty market; heavy cream has a 30-40% milk fat content) and shake it. Forever. To be more specific, after sealing your double cream in, say, a jam jar, shake it until you hear the sloshing sound of butter forming (which will ...
Parsley: flat-leaf or curly? How do I know whether I should use flat-leaf or curly-leaf parsley? I'm interested mostly in their uses as ingredients, but guidance on usage as garnishes is also welcome.	Flat-leaf (also called Italian Parsley) and curly parsley can be used interchangeably but most chefs prefer flat leaf as it usually has a more distinct taste. That is going to be up to you and your preference. Curly parsley provides a more unique and visually interesting look when you're talking about garnishes but ...
How long can I keep pureed root ginger As the title says, how long can I keep pureed root ginger in the fridge?	If you have a lot or don't anticipate using it in the next 5 days, then freeze it. If it's already minced or pureed then simply measure it into quantities that will be the easiest for you to use and then freeze them on a tray lined with plastic wrap. Once frozen, remove and put into a self-sealing bag and keep in the ...
What's the difference between Salami and Pepperoni? What is the difference as far as content-pork, beef?	Pepperoni is a variety of Salami. Salami is a dried sausage which can be made of pork, beef, veal, horse, donkey, poultry or game. Different spices, smoking and vegetable ingredients give the different salame their particular taste. Pepperoni limits its ingredients to beef pork and poultry and belongs to the more spic...
Does white whole wheat flour need to be refrigerated? I know that regular whole wheat flour needs to be refrigerated, but does white whole wheat flour also need refrigeration? I hate to use up the space in the refrigerator if I don't have to. I have 5 lb. (2.3 kg), and it would probably take me a month or so to use it...	The only difference between regular whole wheat flour and white whole wheat flour is the variety of wheat from which it is ground. Regular whole wheat flour is ground from red wheat while white whole wheat is from a lighter pigmented wheat and thus the lighter color. In both cases the germ is still intact and thus as...
Is ground beef that was in the refrigerator for two weeks and has turned brown still usable? I bought some ground beef around 2 weeks ago and used half of it, putting the rest in a freezer bag in my fridge (not the freezer). It has since turned brown (not red, as when I bought it). Is it safe to use to make hamburger...	First, do not eat that. Regardless what color the beef is, two weeks is entirely too long to refrigerate ground beef. It is unsafe and should be thrown out. Raw ground beef only keeps in the refrigerator for 1-2 days. Ignoring storage time, regarding color, brown meat is as safe to eat as red meat. As others have indic...
What is the best/easiest way to juice a watermelon? Last year, I had a lot of leftover watermelon from a full-size melon and I pressed it in a strainer to get out the seeds and pulp, but it took forever. (I then froze the juice in ice trays and stored them in ziploc bags in the freezer - it makes a great margarita in ...	The way that i found to juice mine is leave the rind on, mash the melon to bits inside of it, cut a spout in the rind for easy pouring, line my stock pot with chese cloth (although i'm sure a lot of other things would form a great strainer), then just pour the whole thing into the stock pot. I then wrap the cheese clot...
Is it safe to eat a lump of Jamon that grew some mold? A lump of Jamon in my fridge grew some white mold. Is it safe to eat if I scrape all the mold away? Edit: this is white mold, of the sort that grows on Camambert cheese, or so it appears. Not green or black mold.	Only for your information. The spanish ham can get moldy every time, because the curing process will not stop. And for sure you can eat after cleaning with oil. All this ham have mould but before it is sold they also clean it with oil or fat. Mostly the customer don't see it, but sometimes because of the humidity or if...
Buttermilk substitute? I've got a recipe that calls for some buttermilk, but none on-hand. Is there some way I could use some common ingredient(s) as a substitute?	There are a few possibilities: 1 cup milk plus 1 Tbsp lemon juice or white vinegar, let stand for 10 minutes 1 cup milk plus 2 tsp cream of tartar, let stand for 10 minutes 2 parts plain yogurt to 1 part milk Plain, low-fat yogurt Sour cream Molasses (if batter requires baking soda) I have used the first two with suc...
Difference in technique for cooking with non-stick and standard pans? Following up from my previous question, which I'd raised because I have concerns that my non-stick wok will need replacing very soon (again), and was having a think about "standard" pans. I'm not currently interested in differences in care/cleaning/...	The big thing that you you are going to see cooking in regular pans vs. non-stick is the addition of pan sauces to your table. It is almost impossible to get a pan sauce out of the non-sticks because they prevent the formation of fond in the pan. As for stick in a regular pan, it is not much of a concern for most ite...
What type of sherry is typically used when cooking? Not having used sherry before, what is the type used when a recipe just calls for "sherry"? I see cream sherry, dry sherry, and very dry sherry at my local grocery store. Does brand matter much?	Cream sherry is very sweet - likely too sweet for most recipes that don't explicitly mention it. If a recipe simply calls for "sherry", it usually means dry sherry, as that's the most common kind of available. In fact, I don't think I've ever even seen "very dry" around here. So I would definitely stick with the dry....
Mexican Cheese Sauce? There's a Mexican restaurant in my hometown that serves (their term) 'Arroz con pollo'. The dish itself seems incredibly simple -- it's pretty much just rice, chicken, and an incredible cheese sauce. I've spent countless hours on google looking for a recipe for something resembling this sauce, b...	That sounds like a standard queso cheese (typically found on your chimis etc.) If you are looking for a terrific queso recipe, there are myriad. However, two tips for any queso: seek out "Chihuahua Cheese" (its a mild white that melts very smoothly and has a subtle flavor) pepper and cumin and paprika roasted first a...
What is the purpose of creaming butter with sugar in cookie recipes? I got distracted while assembling the dry ingredients for a cookie recipe and added the sugars, which were supposed to be creamed with the butter first. Fortunately, the sugar was added last and I was able to salvage enough to cream it. What does cre...	Creaming puts the air bubbles into the mixture. The baking powder only helps enlarge the bubbles, not make them. In cookies the creaming plays another essential role, which is to help dissolve the sugar. To cream the butter keep it cool and do it for a few minutes (at 65°F, harder in the summer). It has recently been...
What is a good use for lots of fresh cilantro? I have a few recipes I like to make which call for fresh cilantro, but when I buy it at the store it's usually in large bunches and I have a ton left over. What's a good use for the leftovers?	I've found it freezes quite well — I simply wash it, chop it roughly, and then freeze it in a small plastic bag.
How do you prepare Soft Shell Crabs? I purchased "Live" Soft Shell Crabs and wanted to make a recipe that calls for frying them - what are the steps involved?	First, clean them. You basically just remove the stuff that you don't (normally) eat from a hard shell crab. Using some kitchen shears just remove the following: Their face. Just one snip should take off their mouth and eyes. You have to cut it at an angle. Their gills. Peel back their shells and cut the gills off. Th...
What are the herbs that "dry" the best? Some fresh herbs seem to retain their flavor better than others when dried; for example, dried parsley has very little flavor, but dried tarragon tastes reasonably close to fresh tarragon. Which other herbs can be dried successfully without losing too much flavor?	Tarragon, basil, oregano, thyme, savory, and sage are the ones that I'm most inclined to use in their dried form. Generally the more resinous and strongly scented they are fresh, the better they'll be in dry form. Rosemary will hold its flavor dry but unless you're going to grind the dry product it's like eating pine ...
What's a good technique for cooking fresh corn in the microwave? What techniques for cooking fresh corn in the microwave give good results? Should I peel it, should I add water, salt, butter, etc.	I've done it in the husk, when it's fresh (ie, the husk isn't dried out), but I don't like the grassy flavors that the husk imparts. My neighbor's clued me into a box of dry wax paper sheets to cover food for the microwave (so I can be lazy and not have to clean the microwave as often), so I wrap the corn in it after i...
What is the difference between butterscotch, caramel, and toffee? I've always thought they were the same. Tonight I noticed a slight taste difference as compared to caramel when I had some "butterscotch" for the first time in a while. Now my assumptions have been thrown to the wind. Is butterscotch essentially caramel...	Butterscotch and caramel are very different things. The taste difference between the two is far from 'slight' in my opinion. Caramel is typically made with granulated sugar, milk and/or cream, butter, and sometimes vanilla. The primary flavors of caramel are the sugar and milk/cream. Butterscotch on the other hand is m...
How do the batter and technique differ between crepes and pancakes? What are the different ingredients in crepe mix versus pancake mix? I'd like to try my hand at making crepes from scratch... How is making crepes different from making pancakes?	Crepes do not contain baking powder or baking soda for leavening. They also typically use melted butter vs. oil in pancakes and have a higher liquid to flour ratio. Basic crepes contain only eggs, milk, water, a pinch of salt and flour. You can however make them more sweet or savory by adding chopped herbs or a bit o...
Is it possible to make cookies without creaming the butter? I love to make some cookies but have limited kitchen appliances. I don't want to cream the butter and sugar by hand -- I did that before and it was not fun! Is it possible to make good cookies without creaming the butter and sugar or should I just buy a hand...	The only way that the butter could be incorporated without creaming would be to melt it. Melting butter, or allowing it to get too soft, even if just left at room temperature too long will result in what I call "pancake cookies"...those that just spread out and run all over the baking sheet. This is also the reason t...
Pasta preservation I have some extra pasta, cooked. I have no extra sauce to put the pasta in. What's the best way to preserve it so it lasts for a day or hopefully two without getting dry or rotten?	Toss in oil and do not salt. This should help keep the pasta from drying out. Refrigerate until you are ready to use it. Before use, quickly reheat the pasta in boiling water or in a hot pan, which will give the starch a fresher, "just cooked" texture (this is the same reason that you toast old bread)
When a recipe calls for Wine, does it make a difference what wine to use? In other words does it make a difference in the event that a recipe calls for a Red wine you use a Merlot, Cabernet, Shiraz ect..?	As a corollary to the excellent advice from Aaronut, there is an important rule of thumb when selecting a wine to cook with: If you wouldn't drink it, don't cook with it.
Parmesan rind: should I use it, or trash it? I grate my own Parmesan cheese (and others). When I get down to the rind, I usually throw it out. Is there a use for it?	Yes, you can save it and add it to soups such as Minestrone for additional flavor. Once the soup is done, remove and discard the rind. For extended storage, keep it in a bag in the freezer until you have need for it.
How do cooks prepare belly pork in a restaurant? In a similar style to the question on preparing risotto in restaurants.. When cooking belly pork, to a texture that's soft, tender and still moist, long cook times at a low temperature (around 150 degrees celsius for 3 to 4 hours) are generally required, yet when orderi...	No trick. It's par-cooked, cooled, and held cold until service. Then when it's on order, you finish the cooking. That is true for most long-cooked dishes.
How to dice tomatoes? I like to make pico de gallo which calls for a lot of diced tomato. This is always the most time-consuming part of this recipe. What are some tips to make dicing a tomato a little easier? I finally got a very sharp knife which has made things quite a bit easier, but I imagine there is some sort ...	Cut the tomato in half at the midsection or equator (stem end being the "north pole") to expose the seed cavities. Holding the cut side down over your garbage bowl or trash can, gently squeeze to remove the seeds. You can easily pry out stubborn seeds with your fingertips. Place the tomato half cut-side up on the cutt...
How can I keep the cheese from leaking out of my cordon bleu during cooking? I use flour to coat, including the ends, and I use toothpicks to hold the wider part shut. Even when I try to fold the cutlet envelope style, most of my cheese melts out. I cook them on the stove top with butter. Is there another technique...	The most common reason for leakage with Cordon Bleu Chicken is that the packets are too thick, which makes it impossible to get a perfect fold; you need to pound the breasts very thin - less than 1/2", maybe a little more than 1/4". The other "trick" is to make a small cut along the folded edge of the breast after you ...
Lemon and Mint drink I once had a delicious lemon and mint drink on a flight with Qatar airways, but I have no idea what it was or how it might have been made. Does anyone know what it might have been and how it was made? Edit I'm not sure if it was made on board or not. It wasn't carbonated but it was chilled when it...	There's a lovely middle-eastern recipe for mint lemonade. I used to make loads of this stuff in my navy days. So, for a jug serving six sailors: Juice of about 2-3 lemons Six tablespoons of sugar nice handful of mint Put the mint and sugar in the jug and pour about half a cup of boiling water. Stir well, and leave f...
Is there a difference between Brie & Camembert? I was listening to a program on Radio NZ where the broadcaster claimed that apart from size there was no difference? It's almost like today we put a brie label on and tomorrow a camembert one. Is this the case world wide or only in in NZ?	They are both soft-ripened cheese, and there are certainly many similarities, but they are by no means the same. Camembert is aged at least 3 weeks; Brie may be aged as little as 1 week. Brie is generally drained for 18 hours; Camembert is drained for 48 hours. Brie may be salted before aging; Camembert is not. Brie i...
Can you make a sauce with beer? Usually when there is alcohol in a recipe, it's wine. Why isn't there more beer? I've only ever seen it used in beer batters. Can beer be made into sauces or other uses? Do ales, lagers, or stouts have different uses? I have a fridge full of steak and Sam Adams. Can I turn this into som...	Yes. Keep in mind though, that strong / bitter flavors may become unbearably strong / bitter in a reduction. That said, I use beer in sauces, marinades, as a braising liquid, mixed with broth in risotto, and as lubrication for the cook. I have a fridge full of steak and Sam Adams. Can I turn this into something amazin...
What white fish can be used in rolled sushi? I have been making sushi using salmon and tuna for a while, but i would like to know it there are any firm white fleshed fish that will work well in a rolled sushi paired with apple and cucumber. I tried cod but it doesn't carry a lot of flavor. I had also thought about til...	White fish are, as a rule, more delicately flavored than darker fleshed fish. Add farm-raised to that equation and you have the makings for a very bland meal, which is why you almost always see farm-raised white-fleshed fish served with heavy herb treatments and powerful sauces, or (in cod's case) fry batter. Tilapia a...
Are there a better ways to crush biscuits/cookies than a rolling pin? Can the old trick of putting biscuits (cookies or crackers to Americans) in a plastic bag and hitting them with a rolling pin be improved upon?	Generally, I've only heard of the plastic bag or the food processor. I have seen people who just bash the packet of biscuits on the kitchen top. Jamie Oliver likes to do that with slabs of chocolate! Otherwise use a heavy duty snack-lock bag or else wrap the plastic bag in a tea towel. It helps to have a small hole for...
Why do chefs traditionally wear a high white hat? The stereotypical chef beloved of TV, cartoons, and elsewhere is always pictured wearing a high white hat. A hat I can understand. But why so high?	Reaching back to my time in culinary school at Johnson & Wales University in Providence, RI: The style of hat originated in the Greek orthodox monastaries during the middle ages where chefs (often taking refuge with other educated members of society) would distinguish themselves from the monks by wearing a white hat (m...
How do you cook a steak like those found in fine steakhouses? I went to a 5* restaurant once, the steak was unbelievable. You could cut it with a butter knife, it was fat and juicy, pink in the middle, great stuff. When I cook it at home, I seem to just slice the beef thick, shallow fry it in olive oil with some garl...	The most important thing you can do is buy quality beef. You can throw a USDA Select steak on a 700 degree charcoal grill, cook it perfectly, and it'll still be tough and not at all what you'd get at a fine steakhouse. In the USA there are three grades of beef available to a consumer: Select, Choice, and Prime. There a...
Making a sauce with mascarpone cheese I have some mascarpone cheese left. May I use it to make a sauce?	You can add Mascapone Cheese to a plain italian tomato sauce. The sauce can take on quite a different feel to it from the normal pasta sauce which can make a nice change.
How can I tell if a mushroom is poisonous? Assume I have found and want to eat a to me unknown kind of mushroom. Is there some way to find out if that mushroom is poisonous by looking/smelling/soaking it?	No as per: "There are no outward characteristics that all poisonous mushrooms have in common, so picking and eating wild mushrooms requires the utmost caution. To be absolutely safe, the only mushrooms you should eat are those found at supermarkets and restaurants! All the old wives’ tales about how to tell if a mushro...
I would like to make my own Chicken Stock, any suggestions? I am tired of using canned broth/stock and would like to make my own - any suggestions as to the proper technique and parts to use?	Note that for maximum benefit I am answering the question regarding chicken stock first and at the end have included information on other stocks such as fish and brown chicken and veal stock. Properly made stock is made from bones only. If you cut up your own chickens then save the backs and wing tips in the freezer a...
What distinguishes pork sausage from ground pork? Let me preface this by saying that I am basically a complete novice when it comes to cooking. So I apologize if this is a silly question. I sometimes like to cook things using ground pork sausage, but much of the time it's nearly impossible to find in the local grocery...	Ground pork is simply that, pork. Pork sausage is ground pork that has been seasoned. You can substitute, but you'll have to bring your own seasoning.
Is there a way to keep chilled cookie dough from flattening while cutting it? Whether using a serrated or straight knife, this seems to be a problem. I end up reshaping them by hand on the cookie sheet so they are round instead of oval. Is there a way to slice the dough to prevent this flattening? PS: I should clar...	Use a length of plain dental floss instead of a knife to slice: Wrap the floss around the roll, cross the ends of the floss over each other, and then pull the ends down and out to the sides to slice through the log.
What are the differences in bleached/unbleached flour for baking? I've heard various rumors suggesting that using unbleached [wheat] flour is better than bleached [wheat] flour when baking (cakes, squares, cookies...). Is this true? If so, why?	Good Answer Hobodave....tacking onto that: Most southern U.S. brands (White Lily, Martha White) of all-purpose flour are bleached because southerners tend to make more quick breads (biscuits, cornbread, hoecakes, pancakes, as well as cakes, pie crusts, cobblers) where tenderness is desired. White Lily has just started...
How does the USDA grading system work? I understand it has to do with the marbling of the meat. Does the grading system apply to the entire cow, as in any cut from this cow is considered prime/choice/select? Or is it done by the portion of meat cut; could the same cow produce both prime meat and sub-select meat? An...	A thorough introduction to the specific methods behind grading is found here. USDA beef grading has two primary components: a "quality" grade and a "yield" grade. Both are done for a whole carcass, so all cuts from that carcass will have the same declared grade. Most American consumers only see the "quality" grade at...
Why isn't my American-style baked cheesecake very sweet or rising significantly? I am trying to make a good American-style baked cheesecake. I tried one recipe and it did not rise as much as I would have expected and it was not as sweet as I would have hoped. Hope that someone can solve this problem for me! thanks :)	New-York style cheesecake shouldn't have much rise to it. The mixture is basically a custard and the only rise would come from steam created in bubbles that are incorporated during the beating process. While a REALLY smooth texture is the goal, you don't want to aerate the batter as in other cakes or you'll end up w...
strawberry and fig vincotto I have one strawberry and one fig vincotto (bottle). What can I do with it ? Am having trouble finding recipes to use it in, other than fruit/icecream/salad related. I prefer a recipe with only a few ingredients, so the vincotto remains primary.	I have a wonderful recipe that originally uses Red Vermouth as it's main flavour. I daresay it would go very well with a fig vincotto. If you do make it, let me know how it works out in a comment. My grandmother originally made this with veal escalopes. My mother makes it with chicken breast pieces. Since I'm basically...
Uses for fondue broth? I had meat fondue last night: beef, chicken, and shrimp cooked in a simple vegetable broth at the table. When we were finished eating, the broth was thrown away. I could only help but wonder: are there any typical dishes made with the used broth?	I would use this broth to make soups. It would make a great base for a number of soups such as scotch broth, but also for using for the stock for making other soups such as lentil or whatever you fancy. Good luck!
How to make mint sauce I seem to have the basic ingredients. Mint (from the garden), sugar, vinegar. However I seem to end up with vinegary mint, or minty vinegar depending on the relative quantities. From a jar, it seems a lot richer in flavour and more sauce like. Any idea what I am doing wrong?	You seem to be saying you have two issues: weak flavor, and watery sauce. There can be many separate causes for each, but one problem that causes both issues is a lack of reduction. What are you doing to reduce the sauce down and concentrate it? Are those the only 3 ingredients you are using?
Culinary uses for lavender I have some lavender bushes in the garden. They last well and smell wonderful. I have always considered lavender a herb, but can't think how it is used in cooking. If people have any good recipes for lavender I would love to know.	First, a couple of notes on cooking with lavender: -The leaves as well as the flower blossoms are edible. -If you don't grow it yourself, make sure that you only use lavender that has been produced for culinary usage (often found in bulk form at health food stores). If it isn't sold in a food store, don't use it (such...
Ways to learn to season food correctly? What is a good way of learning how to season food correctly? Are there some foods which are particularly bland until seasoned correctly that can be used to 'educate' your palate as to what is correctly seasoned?	My best recommendation is to taste as you go. Taste the initial product...raw vegetable, ingredient from the can, bottle, etc. and then continue to taste and sample a dish throughout the cooking process to see how flavors develop/diminish and enhance one another through the cooking process. Learning to season food is ...
What's the difference between bacon and gammon? What is the difference between Gammon and Bacon? Would it be generally reasonable to substitute the two as required?	I did my internship for culinary school in London, and if I recall correctly from what I saw in the markets there, what you call Gammon would be equivalent to our Ham - both coming from the pig's rear leg. What we call bacon is what you'd call "streaky" or "streaky bacon" which is made from the pork belly. Streaky woul...
What are the differences between different types of onions, and when do you use them? I used a recipe for a mean black-eyed-pea salad this past weekend which called for a red onion. Since I wanted extra onion flavor in the salad anyway, I decided to pick up a Vidalia onion to throw in as well. As I was prepping the s...	The choice of one onion over another is really going to come down to personal preference based on color and flavor. Red and white onions are usually milder in flavor than yellow onions which is the reason they're often the choice for hamburgers and sandwiches. Yellow (sometimes referred to as "Spanish") onions tend to ...
Jiaozi potstickers sticking to fry pan I've been having a problem lately with my potstickers sticking to my pan too much. This didn't start happening until recently. I'm using my stainless fry pan rather than a nonstick. Mostly, because I like this pan the most. But perhaps I'm just using the wrong tool for the job. ...	This trick made cooking in my stainless pan much more non-stick, including potstickers (or "mandu" in Korean^^) Edit: That's unusual that the cooking instructions have you add water. I usually fry my frozen potstickers straight from the frozen state (perhaps they are pre-boiled?). You will have to use the BOIL/BROWN me...
What are the uses of tzatziki sauce? I normally add tzatziki sauce when I eat roast left-overs. I cut the roast in slices (without warming it), and I add some tzatziki sauce. Are there different uses for tzatziki sauce? (I am sure there are.)	You can use it on its own as a dip with pita bread, use it as a spread on sandwiches, or as an accompaniment to fish and meat as you're already doing.
What do you use to make tzatziki? Onions, garlic, or both? I found tzatziki sauce in a supermarket. If I recall correctly, the ingredients listed on the package included onions. I then read on Internet that tzatziki sauce is made with garlic. What do you use to make tzatziki, onions, garlic, or both?	Typically garlic is used. If you prefer onions and garlic, go ahead but it's typically cucumber, yogurt, dill, garlic, lemon juice or vinegar, olive oil, salt, pepper, and sometimes sour cream.
Sour pork, causes? I've been testing brines (something I didn't know about until I read it here :). So I brined (sugar, salt, and some herbs) a handful of pork loins (chops without bones, more or less) and then put it on a pan at medium heat. Thing is, after it was done, the pork had a bit of a sour taste which I coul...	The only thing that comes to mind is meat quality...especially since this has happened when you weren't brining. Even though you used it quickly after getting it, what was the age when you purchased it? Did it feel sticky or have any sort of sour smell when you opened it? Crowding the meat in the pan would just caus...
Cooking with chronic fatigue Anyone know of any good resources for cooking recipes/methods/tools for people with a medical condition that causes chronic fatigue? I'm relying too much on convenience foods and 'tv dinners', because frequently the effort of cooking a decent meal is beyond my energy limits at the end of t...	I also have neurological disorders that cause symptoms similar to chronic fatigue. Here are a few tricks that have helped me with cooking dinner: Make sure your kitchen is set up in an efficient organized way. Keeping your kitchen well organized is key to reducing the time you spend cooking. Take your limitations in...
What kind of steak to use for fajitas? Following Steven Raichlen's recipe, we used skirt steak to make fajitas on Sunday. I found the meat particularly chewy/tough and rather unpleasant overall. What can we do to improve the experience?	Genuine fajitas are made with skirt steak. The most important thing you can do when making fajitas is marinate appropriately. That recipe calls for a dismally short marination time (30 mins to an hour). When I make fajitas I marinate them a minimum of 4 hours, though typically overnight. I usually use a combination of ...
Cooking pasta in the microwave I have a microwave "pot" that I use for steaming vegetables. The instructions say it can also be used for cooking pasta, which seems sacrilege to me. Does anybody know if the result would be a good al dente pasta if cooked in the microwave? I'd hate to waste a batch of my home made past...	You know, I'm right there with you on the sacrilege part, but nowadays I microwave pasta all the time. You need to use a non-starchy pasta for this to work. I use plain store-bought Barilla Plus because I love it anyway. For fresh pasta, you could try a small experiment; I've never tried with freshly-made pasta. It ta...
How long should tilapia filets of normal thickness be broiled? I have a packet of fresh tilapia filets from the grocer, and I'm planning to broil them with BBQ sauce. How long should they stay under the heat and how far should they be from the heating elements? My broiler is the "under-the-oven" kind which re-uses th...	Broiling fish is extremely easy, although I would recommend saucing the fish after it is cooked as your BBQ sauce will most likely burn under the heat from the broiler. Your food should be about 8 to 12 inches away form the heat source, but most under oven broilers have a fixed height away from the flame. You need to...
Pan reutilization techniques How to achieve a constant browning and even cooking when you have a bunch of steaks that do not fit on the pan? What happens to me is that usually the first batch gets not brown enough, and the second and subsequent batches get browner (more than what I like.) What is the proper technique ...	It sounds like you are adding meat to the pan before it comes fully to temp, which is why your first batch is coming out unbrowned, and you are additionally cooking the steaks to completion in the pan which is why you have too much browning on the second and subsequent batches. The way to solve this is make sure that ...
What can I use polenta leftovers for? When we make polenta, we use polenta leftovers for lunch, grilling them. Are there any other uses for polenta leftovers?	My wife makes (made up?) a super-quick tasty dish: Sautee spinach, mushrooms & garlic (2 cloves if you like it garlicky) layer polenta on the bottom of a baking dish Add spinach/mushroom/garlic mix Add black beans (1 can) Mix in a little salsa Cover with cheese Bake at 350 for 20-25 minutes until the cheese is melted...
Can tilapia replace sole? I discovered tilapia, and started to like it. Could I use tilapia for recipes that require sole?	Yes, the flavor and texture are a bit different but from a technical perspective it would work. Fillets of sole are typically a bit thinner and more flexible than tilapia so if it's a recipe where the sole is to be wrapped into a paupiette (rolled package) the tilapia would have to be shaped differently (such as laye...
High altitude pizza crust - how to adjust yeast? I'm trying several pizza crust recipes at an altitude of 4,500' (about 1500 meters). All of the recipes I have are presumably for sea level, and the results are as expected - too much yeast for this altitude causes the dough to over-rise and then collapse. Can anyone ...	Sugar fermentation occurs more quickly at high altitude so you need to cut back on the time that you're allowing the dough to rise. Salt controls the action of the yeast so you might be able to increase it slightly since you're talking about pizza crust and not a sweet yeast dough. Are you using all-purpose flour? I...
How should I choose corn? What should I look for when I'm buying corn on the cob? We have a lot of roadside corn stands where we live, and I'm never sure how to pick the best ears.	A very fresh, ripe ear of corn will have a moist, green, unblemished husk; when peeled back, its silk will also moist and clinging to the kernels. In the store, you may find that an ear of corn will have a slightly dried out husk, but if it's still green and the kernels look plump when the husk is pulled back, that ear...
How should baking soda be used to tenderize meat? At some Chinese restaurants, I've had beef dishes where the meat was unusually tender. It also has a somewhat unusual texture, which is hard to describe. I understand that this is a result of using baking soda to tenderize the meat. How should one use baking soda to ...	I once worked in a Chinese restaurant and we used it for beef only, It was always the same, 1/4 teaspoon baking soda per lb of meat (lean meat, we used top round), tablespoon ShaoXing wine, pinch of salt and clove of garlic mashed. Marinated about 15-20 minutes, then "blanched" in hot oil for about 30 seconds, meat wi...
Should tuna steaks sit out before cooking? If beef steak needs to sit outside the refrigerator before cooking, should the same thing be done for tuna steaks too?	The same logic applies. The smaller the temperature difference between uncooked and cooked, the easier it will be to get an even amount of cooking all the way through. Especially with a fast method of cooking like broiling.
In what kinds of dishes is asafoetida traditionally used? A friend recently gave me a small jar of asafoetida without telling me how to use it (or that it smelled horrible). In my googling, all I've been able to find out so far is that it's the dried sap of a Middle Eastern herb, used as a natural remedy, should be st...	asafoetida is a digestion aid and helps to prevent 'gas'. It is typically used in lentil/bean/pulse dishes in indian cuisine, with a pinch being added to the boiling pulses.
How do you prepare Jello with fruit pieces? I would like to make individual containers of Jello with fruit pieces, but the fruit always sinks to the bottom,is there a way to prevent this?	The only trick I know is to let it start to firm up before mixing in the fruit. You can pour a layer, let it slightly firm up (it'll be kinda a thick goo), add the fruit and the rest of the mix. ... but you don't want to let it set up completely; then you'll just have two layers that haven't bonded well with fruit stu...
Does vanilla powder really prevent melted chocolate from seizing? Don't want to mention the company, but they have a product that is pure powdered vanilla (contains maltodextrin, whatever that is). They say it prevents melted chocolate from seizing. Does that sound right? Thanks	I just reviewed the Nielsen Massey website and under their FAQ's they suggest that vanilla powder be used for "liquid sensitive products". The powdered nature of the vanilla would allow you to add it to melted chocolate without causing the melted chocolate to seize up. While vanilla has a unique and characteristic fl...
Doing túró at home Is there a way to do túró (a Hungarian quark cheese/curd with a very specific taste) at home? I miss that specific taste and I've not found a cheese in Italy that approximate it (not even local quark cheese that is very different).	Yes, it is possible to do it, we are also doing it at home. In my interpretation there are two kind of túró. One is created from cow milk, this one tastes sweet. The another is created from sheep cheese, and this one is a bit spicy. The second one is traditional food of székely's. In which one you are interrested? Upd...
Alternatives to serve with a tomato salad This weekend we are making a Tomato and Chorizo salad. The recipie suggests serving it with goats cheese and ham, but we don't really fancy that. We are trying to think of alternatives to serve it with and we just can't think past Mozzerella. Does anyone have any good ideas of...	halloumi or feta for cheese substitutes, especially if you can get the mint halloumi cheese. as for ham substitute, I'd recommend toasted pita (served on top of the salad where you let the eater crush the bread themselves) or smoked salmon
How is long-lasting whipped cream made? Cakes made of whipped-cream by professionals last for a long time in a consistent, white state. However, from what I know, whipped cream tends to become yellow and return to a more liquid state in a few hours. I prepare whipped cream with just the cream and an electric mixer, so...	There are two levels to this question. If you are using modern whipping cream as a starting point, then the trick for a longer lasting whipped cream is stabilization. If this is some farm bought milk you are skimming the cream from, then you have the additional problem that your cream is not fatty enough. Modern creams...
What's the best order to add ingredients to a Stir Fry? I make nice stir-fry with bell peppers, mushrooms, onion, sugar-snaps, jalapenos and bean sprouts (and anything else that might be handy and in danger of being unused before it expires) I tend to chuck everything in together on a really hot wok, but is there a be...	I always go in this order: Garlic/ginger/chili/spring onion whites This is to infuse the cooking oil with these flavours. Cook for short amount of time ~30secs. onions/peppers/carrots/harder veg These need a little more cooking that the other bits, so I give them a bit longer. mushrooms/sugar snaps/soft veg Thes...
How do I keep my enchiladas from getting soggy when they cook? I love enchiladas. I almost always order them at a Mexican restaurant. I've made them at home a few times with a recipe that's delicious, but it's not the same as what I'm getting at a restaurant. The main difference seems to be that the recipes I've seen ...	Two things: (1) Pass the tortillas through hot oil first, for just a few seconds. That will soften them and also "waterproof" them. It is the traditional technique. (2) Consider making them on a griddle instead of in the oven; preheat the sauce and the filling, soften the tortilla, fill, heat for just a few more second...
What's the difference between Red and Panang curry? I love Panang curry and Thai food in general. However, whenever I try to make curry at home it always comes out as indistinguishable from Red curry. What's the distinction between these two dishes? I feel like I'm probably just missing one or two ingredients that ma...	Being a Thai, it's always confusing when I hear the term "red curry" because I am not sure exactly what kind of curry are being referred to. Red curry (Kaeng Ped or literally "spicy soup/curry") is a very general term and includes most spicy curry-based soups without specific names. The most common form of red curry in...
Sources for authentic recipes Are there any sources for authentic versions of traditional dishes? For instance I believe that the version of Guacamole that I prepare is not traditional because of the use of coriander and lime so is there any where I can look up a tradiational version of the recipe so I can compare my ...	Authentic is a very slippery question. Recipes change over time, and even the most down-home recipes are prepared differently from village to village and even house to house. As far as I know, cilantro and lime are very typical ingredients in guacamole - they are certainly included in both the Diana Kennedy and Rick Ba...
How long do black olives last once opened? I opened a can of sliced black olives for my pizza and only used half. I put the leftovers into a sealed container with the liquid and put it in the fridge. Under those conditions how long will the olives last? Is there a better way to store leftover olives?	Olives are basically cured in salt, so they will last a very long time. They will last even longer if kept in an air-sealed container in a refrigerator. They will last even longer than that if kept in a salty brine which covers them with liquid and minimizes exposure to air.
What is the purpose of dry aging a steak? I picked up some Porterhouse steaks this weekend and intend to cook them up steakhouse style, dry-aged and broiled(US) under high heat. What does dry-aging do to the steaks, and why is this one of the steps to cooking a truly excellent steak?	I go into a lot of detail regarding steakhouse quality steaks in my answer here. Excerpt: Any steak you buy in the grocery store is minimally wet aged. The finest steakhouses dry age their beef. The difference? Wet aging consists of simply vacuum packing the meat (as in a whole side of cow) and refrigerating it for ab...
Using a vacuum sealer to marinate? With the vacuum sealers that have hit the market, they're have been a lot of toys added onto the products. One such device is used for marinating meat. It just looks like a tupperware bin with a nozzle on the lid, and you use a hose to vacuum all the air out. The claim is that thi...	This works by increasing the porousness of the meat inside the bag. When a vacuum is created, there is a natural tendency for matter to occupy that space. It does this by increasing the amount of space between particles, otherwise known as density. This increases the size of the microscopic holes in the meat, and thus ...
What good substitutes for saffron exist? I am a big fan of paella, amongst other uses for saffron. However, it can be a very difficult and/or expensive spice to obtain. What good substitutes exist?	As for flavor, there really isn't a substitute. Infusing saffron strands in a warm acidic liquid such as white wine will help extract the maximum flavor. Whole saffron while more expensive than ground is a better use of your money as you know you're getting only saffron. Ground saffron, while not usually found in stor...
Is there a problem with defrosting meat on the counter? I generally defrost meat on the kitchen counter. A friend of mine suggested that this was dangerous and suggested that I defrost meat in the refrigerator. I am no biologist but it seems to me that as long as the meat doesn't get warm defrosting it on the counter ...	A lot of bacteria grows in the range of 40-100°F (4-38°C) (i.e. room temperature). It's definitely not recommended to defrost meat at room temperature. In fact, you are not supposed to leave meat at room temperature for more than an hour. However, defrosting in the refrigerator can take a long time and require you to ...
How long will a fresh herb paste last? I make a paste using ground fresh basil, ground fresh mint, ground dried ginger, salt, ground roasted coffee, and raw honey (enough to coat all of the ingredients well). It makes a great rub, and can even be tasted straight as a flavorful herbal concoction. I know fresh herbs do...	Well of all your listed ingredients the only two that can really 'spoil' are the fresh basil and fresh mint. Honey never goes bad, and nearly any dried spice can last for a long time with just a degradation in flavor. I'd say that if you washed and dried (sanitarily) your basil and mint before addition to this mix that...
What can I substitute for dairy products in kosher meat dishes? I have converted a number of traditional dishes to kosher (cannot mix meat and dairy ingredients) but have trouble finding substitutes for dairy ingredients that have the correct consistency or flavor. I have tried a number of soy-based products, like so...	In the Israeli Army I've had a veal "parmesan" made with a tahini sauce. It's a very different dish, of course. It's also common to get beef/noodle recipes that don't include the dairy component. In general you're often better off substituting the meat (for fish, or a vegetarian patty like seitan) or working off of dif...
How Do You Know What's In Your Pantry? I often times find myself making decisions about what I'm going to make for myself and my fiancee at work before I go home, and then stop at the store for any needed supplies on the way. Granted this is not always the most efficient way of doing it, but it does have a couple of a...	We are not very high tech in our kitchen, but we cook a lot. We keep a fairly standard inventory and when we use the last of an item - it goes on the "List". We buy that item at the big shopping trip once a week.
When is it appropriate to serve shrimp with the tail still attached? I ate at a local Italian dive last night and ordered Shrimp Fra Diavolo, which included a spicy sauce served over linguini noodles. The dish was great, but the tail was still attached to the shrimps and I was annoyed that I had to remove the tail to...	It's quite common. I had Garlic Prawns (shrimps) in a faily exclusive restaurant in Darling Harbour (Sydney) last weekend, with shells still attached to the tail. From what I can gather it's mostly about aesthetics. I suspect there is some truth in the idea that it gives the impression of more shrimp for your money as ...
How can I tell when chicken thighs are sufficiently cooked to eat? Last night I was grilling chicken thighs on a barbecue and I was told that if there was any pink inside them, they are not safe to eat. My question is twofold: (a) Is this true? (b) Is there a way to tell that doesn't involve cutting the thighs open to...	Pink has to do with blood, which typically runs clear once it reaches a certain temperature. This is not a great rule of thumb for making delicious food. It's particularly problematic with thighs, because they contain a vein that can remain red or pink well through the cooking process. This is less so if the chicken ...
Finding a farmer's market A lot of people advise getting fresh produce and other ingredients at a farmer's market, where you can find items that are local and high quality, and have various other appealing attributes (such as being organic, or grass-fed, or humane, or hormone-free, or heirloom, or whatnot). However, s...	For the US, try Local Harvest. They list farms, farmer's markets, CSA, etc, and try to keep track of what sort of things are sold from each place (fruit, meat, etc.) update : other places to ask around : the local farm extension office or your local farm bureau. When I lived in Europe, it was easy -- they were large ...
What sauce / spices can make a tofu steak taste like a beef steak I had an unbelievably good tofu steak in a restaurant in Tokyo many years ago. I have never been able to reproduce it. It tasted uncannily like a beef steak. What sauce / spices could I use to mimic the steak flavour?	I don't know anything about cooking tofu, so this is purely addressing the beef flavor part. If you want to make something bland taste more like beef, one the largest issues is going to be adding umami flavor. It is present to some degrees in meats, cheeses, mushrooms, soy sauce, and tomatoes. I'd start with a sauce co...
How can I store root ginger for maximum shelf life? I have root ginger which sometimes dries out and goes a bit wrinkly. Currently I just store it on the side in a bowl. Is there a better way to store it to maximise its shelf life?	It will definitely last longer in the refrigerator than at room temperature. You can also freeze it whole and then grate off what is needed as you need it.
How to tell the proper amount of oil to use when sautéing vegetables and meat? A common meal That I make in a pinch is Italian sausage with peppers and onions. I'll cut up a few red and yellow peppers, a whole onion, and throw it in a pan with some olive oil. Once the vegetables cook down a bit, I throw in the sausage...	I would do it the other way round, I'd fry the sausages first, then add the veg. This has a few benefits as I see it:- The sausages will brown more evenly, purely aesthetic but some people will think they are not cooked if they are not brown. You'll get the oil out of the sausages so you'll have a better idea of how ...
What is the danger in cross contamination? This question was prompted by this one on how to clean tools to prevent cross contamination. I wanted to ask it in the comments but realized it might be better as a separate question. Do I need to be worried about cross contamination if everything is being cooked together? Fo...	Whilst you'll probably be fine using the same knife and chopping board to prepare everything that's going in an "all in one" meal such as a stew, here's the reasons I have for never doing so: It's a bad habit to get into. It's very easy to slip-up and forget that you're not making an "all in one" meal and thus chop so...

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