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What is the difference between a spring roll and an egg roll? The final challenge for a recent "Master Chef" was to make spring rolls. It seemed to me that they were really making egg rolls, like I've seen at any restaurant I've ever been to -- Chinese, Vietnamese, Thai, etc. What is the difference between a spring ro...	春卷 (Chūnjuǎn, Spring rolls) are julienned vegetables, sometimes with a bit of noodles, sometimes with a bit of minced meat, wrapped with a flour dough skin and pan- or deep-fried. They are a filled roll. You can see the different varieties by country here: http://en.wikipedia.org/wiki/Spring_roll Spring roll: 鸡蛋卷 (Jīd...
How do I save curry with too much cumin? I think I may have added too much cumin in my curry sauce last night and it has this dry seasoning taste in every bite. It may have soaked into the veggies as well... Is there a way to save the curry that is left? An ingredient or something to balance it out?	If you have a dry seasoning taste it's possible that the spice simply wan't cooked enough. If you added a load of cumin (or other dry spice ) at the very end then it may not have had enough exposure to heat. If this is the case then simply cooking it for 10-15 minutes may improve it somewhat. One thing that has worked...
What's the difference between a flauta and a taquito? At one of my favourite local Mexican haunts they list Flautas and Taquitos as separate meals. One day, they were out of flautas and the waiter suggested I get taquitos as they are "the same". They definitely tasted similar, but why are they listed as separate entit...	If I remember correctly, flautas are made with a softer flour tortilla while taquitos are made with a harder corn tortilla. Both are filled with similar fillings and then wrapped and deep fried. However, you can oftentimes find taquitos made from flour tortillas and flautas made from corn tortillas...so what's the dea...
Is it safe to store applejuice in an opened glass bottle outside of the fridge? I've got a few glass bottles of clear applejuice in the cellar (just pure clear store brand applejuice) that I want to take to my computer room so I don't need to constantly go downstairs to refill my glass. can I just put them on my desk ...	Most of the apple juice sold in the US at least is Pasteurized. So unopened, you should have no problem storing at room temp. Once you open the bottle, microorganism's can get in. With a sugary liquid like Apple juice, wild yeasts will find a happy home, and ferment up a bubbly alcoholic apple beverage for you. This ca...
Using the leftover oven heat I use my oven a lot to bake things and roast vegetables, usually at 350 or 400 F. It stays hot for a while afterwards, and it seems like such a waste to not somehow use that heat. Are there any dishes or kitchen maintenance things I can do with an off-but-still-hot oven?	Drying herbs is what I'll use residual oven heat for.
Where can I find a hand blender like this? My mom uses this in India. It is very convenient, has 5 types of detachable blades - some are smooth for mixing, while some sharp for chopping. I haven't been able to find a similar product on amazon.	That's a hand blender, or immersion blender. They're common, Amazon has a bunch of them. Here's one with interchangeable blades.
How do I fix and prevent a baked custard from weeping? I made a rhubarb custard pie that turned out nicely; the custard was flavored with orange zest and 2 tablespoons of orange juice and 1 teaspoon of orange flower water. I wanted a baked custard made of the filling without the crust. I doubled the recipe and baked...	Why did this happen? One possibility is that the outside of the custard became overcooked while you were waiting for the middle to set. As eggs cook longer they tighten up more and more, squeezing out liquids that were previously captured by the protein matrix. The cooking process continues for a while even after you ...
How to make home made corn flakes? I looked at the history of Corn Flakes on Wikipedia but it doesn't really tell me how I could go from raw ingredients to the final product. Should I use corn flour ? What should I do to make the final product in shape of flakes ? Should I cook it in a oven or in a pan ?	I would suggest that you use corn meal, for the constituency and texture. Here is a recipe link that I think will answer all of your questions including how to cook. http://www.alwaysorderdessert.com/2014/03/homemade-corn-flakes-cereal.html Back in 2009 the bbc in the uk aired a tv programme called jimmys food fact...
Does stainless steel affect garlic flavors in food? They say that washing your hands with a piece of stainless steel can help remove the smell of garlic and onions from your hands. There are even a number of stainless steel "soap" products on the market that are just chunks of metal meant to be used for this purpose....	Drawing from some of the linked resources, it seems that one of the main theories about how those stainless steel "soaps" work is by interacting with sulfur compounds present in onions and garlic (together part of the genus allium) which are responsible for their strong pungency and odor. There appears to be little ac...
Tools to peel and crush a whole garlic bulb I'm conscious of this other question, yet this is (veritably) a different question that doesn't duplicate. What are some tools or appliances that peel an entire garlic bulb? Are there any for crushing it? Are there any that accomplishes both? I've also tried the shaking meth...	I built a little wooden impeller for my food processor that hits the cloves hard enough to peel them, but not hard enough to gouge or break them: The center piece is an old dough mixer blade for the food processor. The wood is maple; pine is too weak. The rubber flaps on the bottom, screwed on, keep the cloves moving ...
Shaking Method for Garlic I can't pinpoint why, but this method fails for me. At best, shaking only peels two or three garlic cloves. I've ensured that all garlic bulbs and metalware are dry. Would someone please help? What other factors may have been overlooked or neglected? I tried http://blogs.plos.org/retort/201...	I've had a few times where it just didn't work well. I'm starting to suspect that the variety of garlic is also a factor -- I've had days where it works great, and others where it barely works, and I don't think it's an issue with technique. Unfortunately, I don't have a place near me where I can just go and buy man...
How to consistently get golden beads on meringue topping? Sometimes, golden beads form on my cheesecake with meringue topping. I very much like this effect, but I can't get it to appear consistently. Can anyone give advice as to what to pay attention to?	That's your meringue weeping. You could either make a very unstable meringue, which will weep uncontrollably, or you can replicate the effect with caramelised sugar - the latter is probably better for consistency and not-having-a-sloppy-mess-on-top-of-your-cheesecakeness.
Does cutting meat into pieces make it go bad faster? Assuming I buy some chicken thighs, and it would be fine in the fridge for a few days until I'm ready to cook it, if I cut the thighs into pieces and mix with some veggies put into a separate container from the cut-up veggies (thanks @Joe), would the raw stir-fry mi...	Yes, as you said, the increased surface area makes it go bad faster. Not only that, but bacteria on top of the meat can now go to the middle with little resistance. Consider the expiration date of ground beef and whole beef slabs. Pork tends to go bad faster than beef, and freshly butchered pig smells of feces (especia...
How soft does a Kohlrabi get when cooked? I'm told Kohlrabi will soften when cooked, but I cut it in medallions and it still seemed really firm after stir-frying. How soft can I expect it to get?	I spoke with the farm that sold me the kohlrabi; they have seen people make something akin to mashed rutabaga by boiling kohlrabi for ages and ages, so it gets about that soft. Note that mashed rutabaga is apparently still firmer than mashed potatoes, but obviously soft enough to mash into a pulp. For a stir-fry, they ...
Are "non-fat" condiments as effective as full-fat versions at reducing spiciness? Nice creamy condiments are known to reduce the effect of spicy foods, such as sour cream on Tex-Mex food. I have a pretty low tolerance for spiciness, so I often need to put a glop or two of sour cream on what I'm eating. Would switching...	It's the fat that actually cuts the spiciness - see my answer on making a sauce less spicy/hot. When you're dealing with the type of spiciness that's reduced by cream (generally capsaicin), it's pretty safe to assume that it's fat-soluble, and the same principles apply when you're using the "reducer" as a condiment vs....
Why are there no PETE reusable cups? I'd like a reusable lightweight cup for the microwave, so I compare the melting temperature of plastics (#1 through #6 in our recycling codes) and would think Polyethylene Terephthalate (PET) is the best So, why is Polypropylene (PP) predominantly used instead? I would even guess ...	I'd guess there are many factors. For instance, in manufacturing, small differences in raw material cost and process requirements can have a big impact. However, in this case, I'd say it comes down to temperature resistance: polyester (PET or PETE) does not do well at high temperatures, PP does. A reusable cup for micr...
Options for non-stick frying pans - not using teflon Just for everyday things - frying eggs, making pancakes, steaks, bacon. Also, what is temperature reached by such frying. Teflon decomposes at 250c - does normal home use ever get near such temperatures ?	Cast iron or carbon steel. Both require seasoning with oil and neither are non-stick immediately, but rather after seasoning and some use, the pans become more non-stick over time. But once they're properly seasoned, they're as non-stick or nearly as non-stick as teflon and the like. They do, however, require the use o...
How can I tell if bell peppers have gone bad? I regularly buy bell peppers from a local supermarket, but unfortunately they don't always have the freshest vegetables. Sometimes I can tell that the peppers have gone bad when they have brown spots or even mold, but more than once now I have bought peppers that looked fi...	Here are a few things to be wary of when buying peppers: Wrinkled skin -- it's a sign that they're drying out. It should be firm and smooth. Soft areas -- it's a sign that it's starting to rot in areas. It should be firm all over. Fuzz near the stem or blossom end -- you can't always see outward signs of the fuzzy m...
RPM for milk frothing? So I had one of those American capitalist/consumer moments where I would have liked to have a milk frother handy. But I just can't bring myself to buy such a frivolous single-use additional material possession. So as a compromise I'll get a Dremel tool. Concerned that I'll need to step down a Dr...	The Ozeri Deluxe milk frother claims an rpm of 15000 rpm http://www.amazon.com/gp/product/B00BISKPMG/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00BISKPMG&linkCode=as2&tag=nmjv-20 However I have seen in ikea (and pound / dollar stores) a much cheaper option that to me seems much the same http://w...
can a crock pot go bad? We have a late 1970s/early 1980s slow cooker (Hamilton Beach Crock Watcher), inherited from my in-laws, that we used to use on roasts, pork loins, etc. and get incredibly tender, easy-to-shred, falling-off-the-bone results pretty regularly. Lately, everything we cook seems to come out tough, th...	Depending on the design, the heating coil may have collapsed and is shorting out at various points This may cause it to run hotter than intended, and result in problems you describe Measure the current with a meter and compare to manufacturers label, if much higher it's time to scrap it. Unlikely to be easily repairabl...
Are olives always salty I've just bought olives in foil bag in Lidl (name Baresa Aceituuas verdes) because I like to eat olives. This is probably the 1st time I eat them with no other products (not in salad etc.) They are so salty that I can hardly eat them. In country where I live it's not possible to buy fresh olive...	Fresh olives aren't salty, but they are very bitter. Thus they almost always cured and fermented to remove the bitter compounds. Salt is the most common curing medium, hence olives that you buy in the shops are usually salty.
Stirring with knives? So this past weekend I encountered a peculiar line in a recipe which I am hoping someone with more cooking knowledge than me can shed light on Combine flour, brown sugar, and a pinch of salt in another bowl. Using two knives, work cold butter, cut into pieces, into flour mixture until it resembl...	You need to incorporate the butter into the flour such that the butter is in hazelnut sized lumps, without melting the butter. If you chop it that small on a board it will soften as you handle it. So you have to do it in the bowl. You could buy a pastry cutter/dough blender but to be honest they are a pain in the wrist...
Dried tofu - does it have another name, and where can I get it in the UK? A local Asian supermarket used to sell this stuff that the proprietor referred to as dried tofu. In came vacuum packed, and seemed to be dehydrated tofu that had been marinated in Chinese barbecue or chili sauce. It was soft, but slightly chewy,...	I found the answer eventually after a lot of diligent googling. It is called dried tofu, but for some reason the Chinese markets that sell it refer to it as "dried bean curd" rather than tofu. I presume this is some peculiarity in translation. Hence the difficulty in locating it. (As an aside, it's interesting that goo...
Where do I find the fruit tamarind? I live in Minnesota and have never seen tamarind being sold online or in any grocery stores here. Where can I find it?	You should try Mexican and Indian stores to start with, if you have any. After that try any sort of Asian store, since it's used in other southeast Asian food too. Might even be worth a trip to a nearby larger city; there'll probably be a lot of things you can stock up on. (I see several of each in Minneapolis/St. Paul...
Rendering fat by sous vide I've seen that fat will render at 55-60 degrees centigrade using sous vide - but my question is how long that would be expected to take?	Thomas Keller's cookbook "Under Pressure: Cooking Sous Vide" recommends 1:30 @ 85C for beef or duck fat, 1:00 @ 85C for marrow fat, and 0:45 @ 85C for foie gras fat.
3 tier steamer: Will chillies in the bottom tier make veg in the other levels spicy? I was wondering if anybody had tried this or if it's even possible, but I thought I would ask before failing miserably and wasting good ingredients. Is it possible to place strong tasting ingredients, eg chillies, ginger, garlic etc, ...	I wouldn't rely on steam to spread flavors through food. If you put chilis and ginger in one tier and meat/veg in the other tiers you will get meat and veggies with maybe, possibly a hint of chili and ginger. Many flavor compounds are oil based, and oil and water don't mix, so you aren't going to get the steam and vapo...
Baking bread - stainless steel or potless? I am an absolute newbie to baking bread. Just started baking veggies recently. Before I buy any baking pot, I would like to ask a few questions about bread baking. Is it always better to have a baking pot of cast iron (or the materials specific for baking)? In the bakeries an...	In my mind, bread baking containers are divided into two categories: 1- Pans for shape Many bread pans are used only to give bread shape. These can very from "normal" loaf pans for sandwich bread to baguette pans. These pans need to just stay out of the way of the heat as much as possible. Baguette pans are even p...
Can you make Bearnaise with olive oil? I'm looking to make a 'paleo version of Bearnaise Sauce. Can you substitute olive oil for butter when making Bearnaise sauce?	Don't make any emulsion sauces with olive oil. The high speed of dispersion, especially with an electric blender, creates unpleasant bitter compounds in the oil. But frequently, even the speed of a hand whisk is high enough to ruin the taste. Either that, or you are too slow to create the emulsion at all. You can form...
Is it OK to reheat hash browns the next morning? Hash browns are delicious and delectable, but I do not have time to cook them every morning. I was wondering if it was OK to cook hash browns tonight and them eat them cold or reheat them in the microwave for 10 seconds the next morning? Will I have to keep them in the ...	Frozen hash browns like that are already pretty much cooked. When you bake them, you're really just heating them up and crisping the outside. If you cook some then save them, they're going to lose a lot of that crispiness no matter what you do. If you eat them cold they'll be, well, cold. If you heat them in the microw...
Can I use extra virgin olive oil for cooking steak? According to this: What oil or fat to use for different purposes? For general pan cooking: olive oil (any kind), butter.. I see video from youtube such as How to Cook Steak by Jamie Oliver, he also used olive oil in a pan, but I am not sure if extra virgin is being ...	No. Steak needs be seared at a high, high temperature. Not only would extra virgin olive oil lose everything that makes it special at such a high temperature (so not worth the expense anyway), it would also burn. The smoke point of EVOO is 350F, 180C (give or take). That's simply way too low for searing steak. There is...
Ginger vs Ginger Root Does anyone know if ginger root is the same as ginger? I have a recipe with dried ginger but can only find dried ginger root. Hopefully someone knows the answer	Ginger is a root. Ginger root is ginger. http://en.wikipedia.org/wiki/Ginger "Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice." If you write ginger too many times it doesn't look like a word anymore.
Thinned yogurt instead of milk A tortilla bread recipe calls for 3/4 cup milk, is it okay to use yogurt which is thinned by water? Flour 2 cups Baking powder 1 and 1/2 tsp Salt 1/2 tsp Oil 2 tbsp Warm milk 3/4 cup Many other recipes call for water instead, but I believe milk makes the bread softer and ...	Yogurt is acidic, much more so than milk. So when you substitute it for milk, you're affecting the acid-base balance in your recipe, and you may need to change some of the baking powder to baking soda to restore it.
Does glutinous rice contain gluten? My sister-in-law is an American living in China, and while visiting the US, learned that reducing certain foods, including gluten, seems to have an improvement in her health. She is trying to figure out what her diet in China should look like, and noted some confusion about glutinou...	No, it doesn't. Rice is always gluten free. It just so happens that words like "gluten", "glutinous" and "glue" are words which have a common root, meaning "sticky". Glutinous rice is sticky due to a high proportion of bushy starches in the rice grain. It has nothing to do with gluten, which is a complex formed by whe...
How did people make bread before sugar was 'discovered' Modern recipes (as far as I know) for bread includes sugar. Sugar gives the yeast a food source, which supports it growth and allows yeast to give bread many of its qualities. It hit me the other day that sugar (produced from sugar cane) is a relatively new com...	Making bread without sugar is nothing strange - I do so several times a week! The wheat flour (or whatever you're using) contains enzymes which, when you blend it with water, breaks down starch to sugars which fermenting agents such as yeast or lactobacilli can feed off. The Wikipedia page on sourdough has more info.
How to save spaghetti squash? I plan on preparing two dishes this week that will each involve 1/2 of a spaghetti squash. In order for the second dish to be 'as fresh as possible' should I prepare the whole squash and save the second half, or save the second half (unprepared) and bake it when I prepare the second dish?...	I haven't specifically tried to save that variety of squash, but I've had good luck in general holding other varieties of winter squash for a few days by halving, sealing the cut side, and then refrigerating for. A few notes: If you have a large enough knife, just make a single cut through it. Either place it cut-sid...
Is vanilla a flavour or just absence of flavour? My question is specific about ice-creams but more details are welcome.	It's a flavor. It's on the subtle side, particularly in the quantities it's often used in, and maybe if you've eaten a ton of vanilla ice cream you don't notice it anymore. (Or maybe you just haven't had very good vanilla ice cream.) The flavor is either from the vanilla bean if it's fancy vanilla ice cream, or more li...
Cooking beef for pepper steak From American-"Chinese" restaurants, I usually order a dish called "Pepper Steak with Onions". This seems to be a simple enough dish, mostly a straightforward stir-fry, except for one unique characteristic: the beef comes out soft and easy to chew, much like chicken. How is this achieved...	Meat in stir-fries is often velveted. That makes for a supremely soft chunk of meat, and it can be done with any type of meat. This answer actually addresses chicken: How to cook extremely soft chicken?, but it applies just as well to beef. It's usually done with egg and cornstarch, but sometimes it's done with a small...
How to reduce the bitterness of tonic water in a non-alcoholic citrus drink? After having a good fizzy lime drink recently, I decided to try mixing up some non-alcoholic drink options. Being completely ignorant of fizzy waters in general, I decided to go with tonic water to mix in some citrus drinks (I didn't even kn...	EDIT: My original version of this answer came from my incomplete recollection of a chapter in Kevin Liu's Craft Cocktails at Home on flavor balancing. Now that I have the book in front of me again, I'm adding more relevant detail and revising the parts I got wrong. In all fairness, salient points are already covered ...
steam oven vs conventional oven I am in a debate as to whether diced, marinated pork shoulder cooked in a vacuum bag in a regular conventional oven gives the same result as the same pork, cooked in a steam oven. The bagged pork had a probe where upon reaching 180°F, the pork was removed and chilled down. This took ab...	As you may already know, meat becomes tender when cooking because collagen (which is chewy) breaks down into gelatin (which isn't chewy), and the longer it cooks, the more collagen is broken down. Having said that, if the bag in the conventional oven was in for closer to 4h and the bag in the steam oven was in for clos...
Avoid butter in puff pastry dough from melting while baking in the oven I made puff pastry dough. I rolled it out and cut into 8 rectangles. Then I put a stick of chocolate in the middle of each piece and rolled the dough to form a semi-cookie. As I put them in the preheated oven (200 C), the butter melted and cookies...	There are a few things that may be wrong here: Oven not pre-heated enough: how long you need to preheat depends on the oven, but for 200 degrees C I'd give it 20 minutes. If your oven has not pre-heated enough it will be at too low a temperature the butter and will melt rather than turn to steam, which is what gives y...
Homemade Vinegar Safe? There's a recipe for homemade vinegar that's basically water, brown sugar, and pineapple peels. Is this safe? I'm thinking that there'll be some mold, etc. or even methanol.	Yeast eats sugar and makes alcohol, Acetobacters eat alcohol and make acetic acid which is vinegar. Both alcohol and acetic acid inhibit other microbes. Once your solution is alcoholic or acidic enough there is no risk of mold. However- this recipe does not include any yeast or acetobacters, it relies on getting the ne...
Should a rare steak bleed? I very much like my steaks to ooze blood on the plate - especially fillet or sirloin. However, I've recently (and only recently) noticed that when visiting restaurants and asking for rare steak, the steak that arrives is dry (or at least a lot dryer that I expect - even though it is rare). ...	You have mentioned in your comments that you don't rest steak. This is why it leaks the red liquid when you cut it. Any good restaurant will rest your steak, hence them being less leaky. This Serious Eats article explains very well why you should rest steak (and any other meat). Essentially, as the meat cools, the shap...
How do I make black rice turn out better in a rice cooker? There appears to be little to no info out there specifically regarding black rice and rice cookers. My rice cooker manual says nothing about it. The article on wikihow, "3 Ways to Prepare Black Rice", does mention that black rice "does not cook well in a rice ...	Perfect black rice in a rice cooker - I just cooked 2 cups of black rice, after a single quick rinse using a wire strainer in my Zojirushi rice cooker (fuzzy logic). I used a standard American measuring cup. I added 3 and 3/4 cups of water (vs. the standard straight 2 waters for every one unit of rice - I do this for ...
Why did my attempt at pan-searing beef filets fail miserably? Background: I am very much an amateur cook; I would consider myself a novice at best, so pardon my ignorance! I decided to try to cook a nice dinner for my family recently. Part of that dinner included some small (~6-7 oz., 1.5-2" thick) beef tenderloin ste...	Butter is a very bad choice for frying at high heat, as it burns extremely easily. Cast iron is the ideal pan material though, so you are halfway there. Take a flavourless oil like sunflower and brush it directly on the steaks - don't put the oil in the pan. Preheat the pan until it is ridiculously hot. Preheat the ...
What is the difference between custard pie and custard tart? What's the difference between a custard pie and a custard tart? I looked at "Pie" vs "Tart"?, but it doesn't really answer my question as a custard pie does not really have a lid. I would think that the pie is baked and the tart not but then again Portugues...	Pies originally were specifically to denote enclosed items (the crust sealed the item that was to be eaten). In many cases, the crust wasn't actually eaten -- it was a nasty charred thing that was discarded. In time, pie crusts improved to the point at which you'd eat the whole thing ... but the star was the filling, ...
Why not use a polypropylene dish with carbonated drinks? I found a polypropylene (♷) measuring cup in my home today, of the sort that comes with an immersion blender for preparing drinks. Printed on it is the warning "not to be used with hot or carbonated products". Hot I understand: the heat can warp the plastic, or ...	As identified in my original comment, the most likely risk is not from the container itself, but from the fact that it's meant to be used with an immersion blender. Heat actually isn't a major problem with polypropylene (PP). It's generally regarded as food-safe and is BPA-free (see here and here for references), and ...
Homemade sport drink I'm trying to develop a recipe for homemade sport drink as Gaterade and the like contains unhealthy and/or unnecessary ingredients that I dislike. I found a base recipe I'd like to work with to variate and tweak: http://wellnessmama.com/2575/natural-sports-drink/ . Is there any obvious aspects i...	This recipe is essentially sugar and salt added to a "normal drink," so the rest of the recipe ought to be fine assuming good quality ingredients.
Does the freshness of the ingredient impact the longevity of the cooked dish? Using ingredients that aren't fresh will generally negatively impact the flavor of the dish, but does it impact how long the cooked dish will last before it goes bad? For example, if I make two pots of tomato sauce, one with freshly-picked t...	It Depends. First off, by 'goes bad' I'm assuming you mean both 'stale and unpalatable' and 'moldy and not food-safe'. And for both of those, it's going to greatly depend on what ingredient, what you're making, and how you're making it. In the case of tomatoes, if you take your batch of 'last-legs' tomatoes (and I'm as...
Should I drain water after I cook noodles in microwave? I have just cooked noodles in microwave. In some websites it says to drain water before eating it. Some doesn't say about draining water. Should I drain the water as I have cooked it in microwave?	Do you like your noodles swimming in water? If not, drain them.
Crisping chicken skin after braising I have a go-to chicken dish that I like a lot. I marinate thighs in a soy based marinade and then brown them. Then I mix the marinade flavors, chicken broth and rice and put the thighs in skin side down, cover, and cook over medium-low heat until the rice is nearly done. With 10 mi...	As some of the commenters have noted, this just might not be possible. Water is the enemy of crispy, and unfortunately for your chicken skin braising is all about moist heat. I would try searing the skin before braising, if you don't already, in order to get some of the fat rendered out and the Maillard reaction on it'...
A substitute for jaggery What can I use to substitute for jaggery in curries or dals? I've tried white and brown sugar, raw and polished, but there's still some vital taste component missing. Is there a way to simulate that distinctive flavor profile with other ingredients?	This answer to an earlier question suggests that you can use panela, which I would imagine to be easily obtained at least in those parts of the continental US with a significant Hispanic population.
How to cook rice & chicken simultaneously? I've been eating a lot of brown rice + chicken breast lately, and they both seem to have the same process for cooking (heat for 25-30 minutes). Therefore it seems I might be able to get away with putting them both in the same pot. I remember my mother used to do something li...	There are many dishes where chicken and rice are cooked mixed together in the same pot. Look at Arroz con Pollo for example, it's an easy classic and there are loads of recipes. There's also some types of Biryani, Jambalaya, and other traditional recipes from across the world that would work. Chicken pieces and rice c...
How to prepare this (Chinese) snack? I've bought a bag of small dried and salted fish at my local Chinese market. My guess was that the thingies could be eaten right out of the box, but they are too bony and salty. I guess they need some kind of desalting and perhaps frying, but not sure what to try. From the back...	Next time get the really really small ones. Those are best raw. The bigger ones usually are fried first before eating. Then the bones get crunchy and the saltiness is not as prominent. Others are used for stocks or garnishes, as said before.
Should I use a base to offset the sour in overripe sourdough starter? My starter is active and mature, but sometimes I don't have time to check and feed it at its optimal activity for my preferred sour (very slight). This means by the time I get to feeding it, it's getting too sour. I don't like to discard (ie 'remov...	Just remove 1/2 to 3/4 of the starter and feed the remaining starter as usual. The process of feeding should reduce the sour and normalize the ph level. You don't need a lot of starter to keep it going. Sometimes I'll just keep a tablespoon and feed it 2 oz. water and 2 oz. of flour (100% hydration). If I know I wo...
Storage of cheese starter cultures I have decided to give a go at home cheesemaking. I got a nice book by Mary Karlin, which seems to explain things relatively well. Now, most recipes would call for something like 1/4 tsp of starter for a gallons milk (=3.7l milk) So I proceeded to find some starters... and here comes...	I was told by a cheese merchant who sold me the culture and rennet, to store the culture in the freezer, and the rennet in the fridge. I hadn't used it in more than two years and it's still alive and working. (as tested a few weeks ago)
Substitute for coconut in macaroons Looking over several chocolate macaroon recipes, several of them use coconut in conspicuous amounts (such as this one or this one). What is an appropriate substitute for dried coconut here? It seems like it's used as a dry ingredient, so I would suspect substituting other dry ingred...	You're right in that you don't want to use oats or flour. Your best alternative is some other form of ground nut. Almond was actually the original macaroon, with coconut coming later. Rather than trying to modify the recipe directly, I'd recommend searching specifically for an 'almond macaroon' or 'amaretti' recipe. ...
Effect of undutched cocoa on baking I'm trying to add unsweetened non-dutched cocoa powder to a biscotti recipe (this one). I've read that this type of cocoa is strongly acidic. Will I need to make any changes to the quantities of baking powder? Should I just use baking soda instead of the baking powder? Any other sug...	According to David Lebovitz: Because natural cocoa powder hasn’t had its acidity tempered, it’s generally paired with baking soda (which is alkali) in recipes. Dutch-process cocoa is frequently used in recipes with baking powder, as it doesn’t react to baking soda like natural cocoa does. So, if you're using non-Dutc...
What is this spoon-like kitchen utensil with a rubbery head and wooden handle called? What is this utensil or kitchen tool called that has a rubber-like head and a wooden handle? What is it used for?	That is usually called a rubber spatula, even though they're rarely made of rubber. The ones I find most useful are made of silicone, and are heatproof. This one by OXO is one of my favorite gadgets. They're for stirring and for clean scraping bowls and jars and such. The heatproof ones are great for use with non-stick...
Is there such a thing as too much vanilla? I have been making cookies for decades and I have noticed a dramatic change in quality based on the usage of vanilla. Using weak vanilla or just not enough will lead to bland cookies, oftentimes regardless of the usage of other ingredients. This has lead me to add twice to ...	How much is too much is a totally subjective thing. Yes, there is such a thing as too much, but where that point is will vary among tasters. There is no objective question here to answer. No one answer to the question will be "correct". I really like vanilla, and I like flavors to be on the rich side, so I tend to be a...
Is it valid to claim that a jam contains no preservatives? Some commercial jams state on the label that they contain "no preservatives", or are "preservative free". As I understand it, jam is a type of fruit preserve. Like most fruit preserves, it is protected against bacteria and mould before opening by the canning e...	From the FDA site: "The term 'chemical preservative' as defined by 2l CFR 101.22(a)(5), 'means any chemical that, when added to food tends to prevent or retard deterioration thereof, but does not include common salt, sugars, vinegars, spices or oils extracted from spices, substances added to food by direct exposure the...
Cooking ribs weirdly? So my brother who's pretty inexperienced brined his ribs, smoked them for an hour, put it back in the brine/fridge, and plans on sous vide+searing them. Is there danger in putting the cooked pork back in the brine if he uses sous vide? I told him how unnecessary his steps/processes were, but he's...	There is no problem with the brine, smoke, sous vide process as long as he pays attention to typical/safe temperatures. I would sous vide then smoke and probably return to a hot grill, rather than sear, but that is personal preference. What would be unusual would be a return to the brine after the smoking. While it co...
What is the spicy kick in "Kraft Tangy Spaghetti" box meal? So, since I've lived at home, there has been a boxed spaghetti mix that has always been especially good to me. The thing I like about it is a subtle heat of some kind of pepper or spice. I've tried recreating it but have never even came close. I would love to...	I love the Kraft Tangy Italian spaghetti sauce seasonings and I just experimented with several of the suggestions listed above. I added some dried crushed red peppers into a blender along with Garlic Powder, Onion Powder, Dried parsley leaves and an off brand "Italian Seasonings" blend of dried herbs and blended them a...
Can this ratatouille be saved? I just made a batch of ratatouille using green bell peppers. There is a bitter metallic taste. Is there anything I can do to salvage this batch? This is what I did. Olive oil was used throughout. Peeled eggplant, sliced in chunks, salted, rinsed Cut slender young zucchini in same siz...	What you're tasting is likely the eggplant -- eggplants with more seeds can have a distinct metallic taste, and can definitely ruin a dish. There's probably nothing that can be done for this batch, but for next time: Look at the bottom of the eggplant when you're picking it out -- if it has a small round indentation, ...
Chocolate seized during dipping, how to prevent it? I used a double boiler (two pots) to melt chocolate for truffles but half way into dipping the truffles in the chocolate, the chocolate hardened and became very clumpy. How do I keep the melted chocolate from hardening?	There are two things to keep in mind while melting chocolate: Keep a low uniform heat I start off the melting process with low to medium heat. Once the chocolate fully melts, I reduce the heat to low and keep gently stirring all the while. If you allow the chocolate to cool, it separates out into non-uniform areas of ...
How safe is it to combine flavor extracts? I experiment a lot with food combinations, and I know enough about their chemistry to avoid the particularly terrible ones. However, I know too little about flavor extracts to apply the same logic. Just as an example, I've noticed that orange and almond extracts used together...	I probably would not recommend eating a box of baking soda and chasing that with shots of vinegar. But aside from that silliness, I can't think of a single thing that is actual "food" that is unsafe mixed with another actual "food", assuming reasonable quantities. Certainly anything with alcohol can be dangerous in hug...
How can I make parmesan spreadable? I can't get enough of parmesan cheese. I often find myself taking pieces off of the block, or shredding it just to dump it straight into my mouth. I always wished there was some way to somehow dissolve it into a cream that I can spread in a piece of bread or a cracker. I've tried me...	I would suggest making a Mornay sauce (Béchamel sauce with cheese) which you should find will hold together well and provide an unctuous, rich, spreadable texture. Simply melt butter in a saucepan over a medium-low heat, whisk in an equal quantity of flour, cook it out a little, then add cold milk, whisking all the whi...
Very unusual kitchen tools I found this very interesting post. I can guess what some of them must be but have no idea about the others. Can someone please help identify these:	This is a collection of identifications from existing answers. If you know what something is, please add it here, rather than adding yet another answer - and remember to explain how you use it! 1. An egg scissor. Lee Valley used to sell some as recently as this century. You hold it like scissors, open the blades, put t...
How to remove dirt from inside green/spring onions? I love spring onions (I believe they're called green onions in the US); I use them in salads and to add flavor. The problem is, whenever I get them from the supermarket, they're filled with dirt. No matter how much I wash them, and spray water inside the little stal...	This occurs pretty often with leeks as well. The procedure there is to cut open the stalks lengthwise - i.e. one cut from top to bottom along the long axis. This allows you to fan apart the layers to ease out any trapped dirt. You could do the same thing with your green onions, assuming you don't mind cutting them le...
Frying fish without it falling to shambles How on earth do I pan fry fish without it turning to hell? For the fish: Stainless steel pan Oil heated until it sizzles when droplets of water are thrown in Plain fish, skin side down first Try and flip, it falls apart... Any advice on this?	Fish is just so darned delicate and has so much protein. It sticks to everything and falls apart. If I want my fish filet to stay whole I will do one of the following: 1- Use a higher fat fish that will hold together such as salmon or tuna 2- Poach the fish instead of frying 3- Use a teflon pan and don't try and get ...
Coffee roasting, worth upgrade from popcorn popper I've been roasting for about 3 years and have gone thru about 3 or 4 poppers for roasting coffee. The machines wouldn't stop working I'd just notice they slowly started taking longer and longer to roast my coffee beans. I've been looking at the FrenchRoast sr500 and ...	Domestic coffee roasters are usually 'fluid-bed', barrel or 'stirrer' type. Popcorn poppers and most low-end purpose built roasters are fluid-bed. That is you agitate the beans by pumping hot air to roast the beans. Barrel types have a rotating barrel with fins inside to agitate the beans. Stirrer types have a pot and...
Making cherry ice cream, should I macerate the cherries? I am going to be making cherry ice cream, I haven't used cherries before but in making strawberry ice cream I have always macerated the berries. Should I do the same for cherries, the few recipes I have looked at don't say to to this. I am planning to use the Go...	tl;dr Either way is fine. When making ice cream- your quest is to bind up water. Water crystallizes and makes ice cream icy instead of creamy. There are a lot of ways to keep water from freezing in ice cream from reducing the volume of water in the mix, to using natural antifreezes, to binding the water up with gums or...
Quick and Easy Beef Stew and Dumplings I want to combine two off the shelf products with existing recipes into a single off the shelf heat and eat ready to go meal. Dinty Moore Beef Stew & Dumplings Pillsbury Slow-Cooked Chicken and Dumplings Both recipes call for the addition of water, but if I am combining the canne...	The Dinty Moore recipe adds water to thin the stew so the dumplings will boil properly. Otherwise it will be difficult to get your dumplings to cook evenly as they won't sink into the thick stew and the stew won't have enough convection around them. I would follow the Dinty Moore recipe including the dilution. Pillsbu...
Is my microwave still safe to use after accidentally heating metal in it? My small kid used a metal bowl in a microwave oven and there was a spark. I immediately switched off the oven. There was a burnt mark on the left side of the oven. Though the microwave oven switches on (Light is one), I am not sure if it actual...	The spark was a voltage jumping over a gap somewhere. This may occur again, but so long as the magnetron survives, you should be okay. The problem with sparks is they can leave a carbon trail deep inside which is conductive and may actually make the next spark occur at a slightly lower voltage. If this happens enough,...
How to make Coconut/Chili Sauce (based on Photos) This is a Vietnamese dish described in the menu as "Scampi with Coconut/Chili Sauce". Can anyone tell me what ingredients I would need to make this sauce at home? I enclose two different variants from two related restaurants, where the sauce varies slightly. The one ab...	UPDATE: OK, I made my version of the sauce twice, I learned a little bit from my first attempt, so I'm going to walk you through my second. Although the ingredients in the stir-fry are vastly different (I had some left over chicken and I have a thing for frozen peas), I think the ingredients and technique I'm demonstr...
How to clean an octopus - and is it worth it I've bought an octopus from my fish monger, but, when I asked if he could clean it, he openly admitted he's never done octopus before and doesn't know how. Well, neither do I but I've taken it on myself. This is clearly a poor decision, I don't even like gutting fish! I'm r...	This a a great video that explains every step. She cuts the head off by slicing above the eyes, so removing the beak is a part of cleaning the tentacles. These are your first cuts. Cut the head off above the eyes, and slit the head open. Rinse out the guts, there will be some connective tissue that needs to be cut awa...
Gumbo base tastes burnt, but the final product does not I made a gumbo on Sunday. First I made the roux, using equal parts flour and oil, high heat, constant stirring. I ended up with a beautiful dark brown roux. At no point did it stick to the pan, at no point did I see black flakes rise to the top. I took it off the...	I was born and raised in the heart of Cajun country. My entire family loves gumbo, especially my moms. This is what I learned: get the roux as dark as possible without burning it (that makes the best gumbo). I think that's what happened to yours; you probably got it just right. Then you add the other ingredients so...
Avoid ice crystals in frappuccino Starbucks' frappuccino has a fairly smooth consistency and mouth-feel. When I attempt to make something similar with my stick blender, I tend to end up with a layer of ice crystals floating on the top of the drink, which spoils the texture. I've found that adding a banana seems to pr...	There are two main factors here: As captured in comments, a handheld stick blender just isn't powerful enough. It has nowhere near the same power as the sort of larger commercial blender used by big chains like Starbucks. Not only that, but it can't create the same sort of turbulence as an enclosed blender, because ...
How to replace Bouillon cubes without making them on my own As far as I noticed the Combination consisting of Bouillon Cube, Wine and spices can make up a good basis for many vegetarian dishes, for instance with Pasta or Rice. I am using a particular sort of Bouillon Cube and without using it I cannot reproduce the t...	The examples you gave - pasta and rice - are presumably using boullion cubes and water. The cubes are basically supposed to be dehydrated broth, so you can just use whatever kind of stock or you prefer instead of the water. Often boullion cubes are saltier and have more umami than the stock they'd replace, so you may f...
Why to remove skin and seeds of tomatoes when we puree them? I tried a couple of recipes which demanded tomato puree which was eventually cooked as part of the gravy. The gravy turned sour even after cooking it covered for more than 15 minutes. Is that because I didn't get rid of the skin and the seeds? Is that why th...	For whatever reason, the brand of tinned tomatoes I used to buy regularly had somewhat bitter-tasting seeds; the flavour was definitely present in pureed soups / sauces. I used to squeeze them all out by hand, but some still made it into my precious San Marzano tomato sauces. Then I found the perfect tool for skinnin...
Homemade/DIY Frozen Vegetables: Can steaming be used instead of blanching? I want to try making my own frozen veg since they go bad fairly quickly in my fridge. I've got carrots, beans and some greens. I've never blanched anything before, so I'm willing to try, and I understand that each veggie has their own respectiv...	The part about blanching that is important is that the vegetables are briefly cooked and then immediately doused in cold water to stop the cooking process. Processors use boiling water as it is easier to manage and you can put flavorings and other additives (preservatives, color enhancers, etc) to the water to get the ...
Keeping Food Hot & Delicious I'm having a large amount of guests over tomorrow and I wanted to know how can keep large portions of food hot and ready to serve without it getting cold or damp, while also keeping my deserts cool and refreshing. I'm serving Pasta, Sandwiches, Chicken, Fries & Cold Deserts. I'm looking f...	Standard answer is hotel pans and chaffing dishes with alcohol burners for the hot items. Double hotel pans with ice between them for the cold items. Coolers work well for storing items before serve. Things that are fried though would do much better in an oven set to the lowest temp, coolers will trap moisture and they...
What is the most cost effective way at home to dehydrate nuts? I have recently been looking to make some nut butters and one of the main things everyone talks about is soaking the nuts then dehydrating them. After googling all I can find out about is using the oven at about 150 degrees for 12 hours (maybe longer), or ...	Most dehydrating is about using as little heat as possible to dry the air out without cooking the food. On dry, sunny days, you can use the sun on a dark surface as a heat source. Dark surfaces will absorb heat from the sun, heating the air which will lower the relative humidity and and warm the nuts which will 'mobil...
Can you make nut butters without dehydrating nuts? It's normally recommended to soak nuts, then dehydrate them and at some point in the future make your nut butters. Now what if you want to bypass the dehydration process, I understand there will be more water (or whatever solution you used to soak your nuts in) howeve...	If you don't dehydrate the nuts, you'llend up with water and nut oil in your nut butter. This is a bad combination since it is likely to make your nut butter get mouldy very quickly.
Why commercial gummies do not melt? I've noticed that commercial gummies do not melt, even when they are left in the sun, while home made gummies melt even at room temperatures sometimes. What is the secret ingredient? Sugar?	I've been making a lot of room temp gelatins lately; not gummybears, something else with a bit lower gelatin concentration. The secret ingredient seems to be time. The first day, things are pretty jiggly, but even when hermetically sealed, things get tougher and tougher over a course of about three to four days. I expe...
Will a grill pan reduce oil splatter when pan-frying steaks? I have recently started cooking steaks at home and I really enjoy it. BUT I really hate the oil splatter all over my kitchen floor and stove top after I'm done cooking. I am already patting my steak dry and using very little oil. Would using a grill pan re...	Yes, a grill pan will help some, for the very reason you have already identified in the question. Another advantage to a grill pan is charming grill marks. I don't think that's your best solution. If you like a serious sear on your steak, I don't think you can do better than a wickedly hot cast-iron skillet. (more on t...
Where to store my propane torch? Yesterday, I began using a propane torch (which I won in a raffle; Yay!) for browning the tops of foods. My quandary is: where do I store the torch? The instructions say not to store it in your living space, and not to store it in a place which will get overly hot. That rules out the c...	The simple answer is that propane cylinders should be stored outside. That's what every guide will tell you. You really shouldn't even be storing it in a garage. Your yard is the best place, and if you take the safety guidelines seriously, you probably shouldn't own a propane torch if you don't have an "outside" (i.e. ...
Vegetable stock for a vegan gravy I am vegan. I want to make a vegan gravy sauce but I want to make my own vegetable broth without too much salt. I don't want to use a ready to use vegetable stock and nutritional yeast. How can I add a rich flavor specifically suited to a gravy, with as much umami as possible?	A gravy tastes like gravy because it has salt and glutamates, which is what yeast extract has been formulated to deliver. There is no vegan replacement. The only good way to produce glutamates in your kitchen is to sear meat. You can certainly make a veloute sauce instead of a gravy. It is made from stock and roux. Ro...
Saved-for-later then reheated potato mixture sparks and catches fire in microwave I have a bird who gets medicine twice a day. I hide it in a mashed potato fruit mixture. I make enough that the potato mixture lasts several days and add the medicine as I need it. I take a small amount and microwave it for about 8 se...	Try putting a mug of water next to the food in the microwave. I've had this same problem with baker's chocolate and that did the trick. I think it's because there isn't enough water to absorb the microwaves so the excess energy causes sparking.
Re-processing pickles I'm all set to make pickles (intending to hot-water can them for shelf-stable pickles) and I realize I don't have any more jars, so I'm making the brine and putting the whole batch in the fridge. I plan to buy more jars and do the processing next weekend. When I do this, should I make fresh brine...	I have stored and used pickling liquids in the frige for up to 10 days, and it has been fine. The guys here http://www.clemson.edu/extension/hgic/food/food_safety/preservation/hgic3101.html (Second question down) State that it is fine as long as you have not used the brine, but to throw if any mould growth occurs (w...
Why does my caramel sauce fail? Every now and then I make caramel sauce for this recipe by caramelizing sugar, but sometimes it either: Hardens Burns Doesn't have that nice caramel colour What are some tips to avoid the above situations? The recipe states to: Add the sugar to a hot pan over medium heat and carameli...	It sounds like you may be having temperature control issues. If it's not dark enough, keep it over low heat for a bit longer. If it's hardening/burning, it's probably caused by one of the following: 1) your stovetop (if burner isn't turned low enough or burner is too large and overheats sides of pan) 2) your pan (ea...
Crystallization of sugar solution, and oddly crunchy candy with fudge-like texture after eating I've been trying to recreate the results from: http://cookingsciencetradition.blogspot.com/2010/12/crystallization-of-sugar.html to very little success. My process: 1: Add 1 + 1/2 cups white refined sugar, and an arbitrary ...	It looks like you are trying to make sugar fondant. I often make a batch to use as seed crystals in my holiday fudge preparation. Sugar Fondant Sugar fondant is a crystalline sugar confection where the crystals are microscopic and suspended in a saturated solution of sugar. Its texture is very short, and the mouth-fe...
Why is lettuce rarely cooked? Most, if not all, of the lettuce I've seen has been uncooked, usually as a salad, wrap, or garnish. I don't recall ever seeing it being heated, even though visually similar leafy vegetables, like cabbage or kale, are often cooked. I have a feeling that this has something to do with the le...	Cooking lettuce is not as unusual as you think. It's kind of trendy to grill romaine, and iceberg lettuce is often cooked in Chinese cuisine, both in soups and stir-fries. There is a recipe for braised lettuce in Julia Child's Mastering the Art of French Cooking, and Lidia Bastianich, who specializes in Italian cuis...
Why do doughnuts have holes? We're all familiar with the ring doughnut as an American confection. One thing I've always been curious about is why they have holes in them (or are toroidal in shape). What advantages, if any, does this shape have in the preparation process, and are there any other historical reasons for ...	Legend has it that the inventor of the ring shaped donut with a hole came up with the idea because he was dissatisfied with the raw centre of regular donuts. http://en.wikipedia.org/wiki/Doughnut#History_in_the_U.S. Having done quite a few doughnut experiments recently, it's true that having shapes where the distance f...
What is this plastic handle that is used for corn and watermelon called? I've seen these plastic handle things and searched for phrases like the one in the question title but failed to find it. What are they called? And where can I get buy them from?	They're just called corn holders, or corn skewers. I've never seen them holding watermelon before. As a matter of fact, they don't seem to me to be appropriate for watermelon. I don't see how they would make watermelon easier to eat and they're quite sharp. Especially for a kid, that seems kind of dangerous.
What is this really tasty part of a chicken found in a cavity in the hip? About once per month, my mother prepares chicken with rice and a currysauce with pineapple. I don't know exactly what the method of preparation is of the chicken because it's prepared by one of those traveling grilling trucks. However, what I do...	Those are the chicken oysters -- muscle meat, not organ meat. I'm glad you've learnt to enjoy them by intuition, as they are indeed a prized portion of the chicken. Wikipedia tells me the French call this portion sot-l'y-laisse: "(only) a fool leaves it there", because it is little known, easily missed, and much prized...
why should the madeleine tins start off cold? I have a recipe for Madeleine's which calls for the tins to be buttered, sprinkled with flour and then put in the fridge or freezer for the remainder of the prep time. What is the reasoning for this?	David Lebovitz tells us that chilling the tins prior to filling helps the cakes to develop a "humpy" appearance, particularly if baking powder is used (which some chefs say to NEVER use in Madeleines). Also, since the tins are usually prepared by brushing with melted butter mixed with flour, chilling would keep that wh...
What should I look for in a crepe pan? Amazon link Remarkable to find them all together like this, but these are the options I am considering. Hard-Anodized Aluminum Non-Stick (Teflon) Blue Steel (I've never even heard of it) Cast-Iron Carbon Steel Until yesterday, I hadn't made a crepe in twenty years. A friend me...	As long as you don't use metal tools with the teflon, I don't see why you shouldn't just go with that. Iron or steel would have to be very well seasoned (think cooking scrambled eggs). Besides, for $15 you aren't out a lot of money if it doesn't work out. Edited to add: Teflon is when Alton Brown went with in the crepe...
Can I store fish sauce at room temperature, and how do I know when it's gone bad? For a long time, I believed this advice: Don't refrigerate your fish sauce. Whatever can happen to this brew has already happened; it's not going to go bad. You can pass your half-empty bottle down as a family heirloom, and your gra...	That advice isn't "wrong" and millions of people keep keep fish sauce in a cabinet for decades. Regarding safety, it's generally OK to store fish sauce at room temperature for years, but that isn't recommended by government worrywarts for best quality. Still Tasty. Pathogens run in fear faced with this stuff, but it ca...
What is Bosnian black honey? In Bosnia and Herzegovina, I bought some black honey that someone was selling on the roadside in unlabeled jars. It was the most delicious honey I've ever had. It tasted like caramel but also like honey. It was very dark, almost black. It was less viscous than typical honey. I tried findin...	It is honeydew honey. It is not made from nectar, but from tree parasite secretions. It has a quite different taste from regular flower/nectar honey, and it is much darker. Sometimes it is also called forest honey. Wikipedia has a paragraph on it: http://en.wikipedia.org/wiki/Honey#Honeydew_honey There is a slim possi...
Hot Sauce: margarine versus butter http://www.topsecretrecipes.com/Pizza-Hut-WingStreet-Traditional-Chicken-Wings-Copycat-Recipe.html has a copycat recipe for Pizza Hut's hot sauce (you can't see the recipe anymore as it was free to the public only until July 21). Anyway, the instructions says to use margarine to rea...	There are two differences, taste and texture. First, texture. Some margarines behave very similarly to butter in a sauce. But others, especially the reduced fat varieties, can contain gums. They tend to separate when heated, and if this happens, your sauce will probably break. This is a good reason to stay away from m...

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