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What are the effects of using different types of ground mustard? I made a cheese souffle recipe that called for 1 tsp of dry mustard. I used ground mustard that was 40% yellow and 60% black.(And it wasn't fine like powder) Everything went perfectly with the souffle but the taste wasn't all that amazing. In fact, I co...	Brown/black mustard seed is hotter and more intense than yellow. So, powdered mustard seed that is predominantly brown/black is going to pack quite a wallop compared to powdered yellow mustard seed. In the US, recipes calling for powdered mustard are going to expect you to use yellow. See Serious Eats for an interestin...
Can I fit normal kenwood bowls in the major series I have a Kenwood Chef Major and while it's great, I find the mixing bowl to be a bit on the large size for simple jobs. I'm wondering if there is any reason why I wouldn't be able to fit a normal chef size bowl. Anyone have any experience in this?	I've put regular ceramic bowls under my mixer before (also a Kenwood, but that doesn't really matter.) The only things you have to look out for are: Does the paddle scrape the bottom? If so, raise it up until it doesn't (paddle height is adjustable.) Does the paddle hit the sides as it rotates? If so, your bowl is no...
Does sugar go bad? The package of sugar cubes I use has an expiry date. Even 2 months after the expiry, I can't taste any difference. Does sugar actually go bad, and should I throw away sugar past its expiry? Also, if it does go bad, are there any indications that it's gone bad? (stored at room temp which varies from...	If by going bad you mean becoming unsuitable for consumption due to toxicity, sugar, when stored properly, does not go bad for at least a few years. By storing properly I mean storing it in conditions of low humidity, as it absorbs humidity (water) from the air. This property is called hygroscopy. However, it may lose ...
Recipe calls for shortening, I want to substitute butter. Do I need to melt the butter? I am baking bread, and the recipe (from the Bread Bakers Apprentice) calls for shortening. I don't have any in the house and would like to substitute butter. The recipe does not indicate that the shortening needs to be liquid. Shou...	No, shortening is a solid fat. This means you have to substitute another solid fat, else the recipe won't work. So, use the butter as it is. You probably will have to bring the butter to room temperature to be workable (shortening hardens less in the fridge). Don't use the microwave, it will produce melted spots. Leav...
Canning with Quart Jars Most of the recipes I'm finding on reputable websites for canning pickles (or banana peppers) are designed for pint-sized jars. So, naturally, I have a full dozen quart-sized jars that I'd like to use but I'm worried about the processing stage. Does increasing the size of the jar from pint to ...	Increasing the size of the jar generally increases the canning time. When processing, you are heating the food all the way through to a particular temperature to kill any microbial contaminants. For an item with more volume, it will generally take longer to bring the center up to a particular temperature. How long yo...
What does natural vanilla extract smell like? I bought a natural vanilla extract, but it had a strong aroma somewhat like spirit or what you get in almond essence? Is that normal? I've only used artificial vanilla so far and they smell really pleasant and warm and wonderful.	"Pure vanilla extract is made by macerating and percolating vanilla beans in a solution of ethyl alcohol and water." [Source: http://en.wikipedia.org/wiki/Vanilla_extract] There is alcohol in it, that's why it smells like it has alcohol in it :) So it is perfectly normal. Personally, I find extracts and essences of van...
Cake batter consistency In winter my cake batter turns into a hard ball as opposed to in warmer months. I always add more milk and try to bring it to the right consistency for baking. But I think this affects taste. If so what other tricks are there to solve this problem? The recipe is: 225g Butter 225g Castor sugar ...	The temperature of the ingredients is very important when making cake. You will have problems if you start from cold ingredients. I'm afraid that there are no good solutions if you don't have a warm room, all work arounds are quite laborious. Microwaving the butter is not a good solution. It is a very uneven method of...
Cooking over an open flame at home Is it doable to cook over the flame of a cooking gas stove at home. Is it dangerous? Couldn't it be even better as an open fire over coal or wood, since gas is cleaner?	It is similar to cooking over a propane grill. Gas grills often have stone or ceramic bricks in them to help retain heat, but it is the burning gas that provides it. Cooking over a gas stove should be similar. That said, I wouldn't grill meat or fish directly over the flame; it may work, but the cleanup may not be wor...
Does the pasta have to stick to the wall? One of the most popular advices about cooking, is about pastas (specifically spaghetti), which tell us to throw the spaghetti to the wall and if it sticks, it's ready. Now, why if people are trying to make their pasta less "sticky", does this advice tells us that it has to sti...	I suppose I'll port my answer over from comments: The short answer is that the starches contained in pasta are sticky when the granules inflate with water. The better answer is that this is bad advice, especially for your walls. Just taste, you don't need to be showy. Joe's link to this related question is spot-on.
How to protect honey jar from ants? Is there any technique to prevent ants from getting into a honey jar? The outside of the jar is covered with dead ants every day. Currently, I am wiping the surface of jar with a wet cloth before opening the lid, but I still see dead ants inside the lid, too. (They are not in the ho...	Here are a few options: Make a salt barrier around the jar. Keep jar in a bowl full of water. Use air-tight container (doesn't need to be a jar). Any of the above should keep ants away from your honey.
Chocolate chip cookies with whole wheat flour I don't have all-purpose flour at hand right now, so I'm thinking of making chocolate chip cookies with whole wheat flour. What difference will this make in terms of texture/taste/cooking time? Also, if I sift the flour using a very fine sieve, will it make the cookies bet...	I made chocolate chunk cookies with whole wheat flour, sifted whole wheat flour and all purpose flour. The picture didn't come out good, the cookies were thicker and lighter in color than what they look like here. The cookie with whole wheat flour was denser and barely spread out while baking. It also had a very diffe...
Sous vide whole salmon at what temperature? If I'm doing salmon fillets then I'll normally do 50c for 25 minutes, but a whole salmon is a different kettle of fish. I've done sous vide whole salmon on several occasions and I do 55c for 3 hours which works fine but dries out the fish a little more than I'd like. I'm not...	Whole salmon simply isn't a great candidate for low temp cooking in a water bath. While you can achieve excellent results with portioned salmon, cooked at 50C for well under an hour, this timing is impossible for a whole fish. It would be necessary to cook much longer. The problem is you would probably have to cook ...
Why did my toasted acorn squash seeds smell like chocolate? I recently toasted some acorn squash seeds in my toaster and, to my surprise, when I opened the toaster I got the unmistakable aroma of chocolate. A friend readily confirmed that they did indeed smell like chocolate, so I'm pretty sure this wasn't just wishfu...	The difference between carmelization and the Malliard Reaction When cooking seeds and nuts, you are essentially carmelizing various basic sugars and amino acids (the components of protiens) via the malliard reaction. This is what gives a grilled steak a different flavor than a boiled one, just like white table sugar h...
Horizontal cuts when dicing an onion Should you make horizontal cuts (parallel to the board) through the halves of an onion before dicing?	It really depends on what size of dice you're going for. For a smaller dice, I'd recommend at least one horizontal slice, as it prevents you from ending up with significantly larger sized pieces from the sides of the onion. I tend to do 1 or 2 horizontal slices, and then some vaguely radial slices ... I don't make the...
choosing a red food color for red velvet cake Are there any tell tell signs to choosing a red food colouring for red velvet cakes. Having just whipped one up, mine is sadly brown despite a bottle and half (45ml) of red food colouring. Also can too much colouring affect the final colour the same as too little colouring...	Originally, red chocolate cake did not have artificial coloring. The red (not nearly as red as we're used to now) came from natural (not Dutch processed) cocoa (acidic), plus another acidic ingredient (buttermilk or vinegar). The double-dose of acid reacts with the anthocyanins (antioxidants that are red, even more so...
Blending eggs for omelette? When I was preparing eggs at my uncle's house, since he was a techie, he insisted on blending the eggs in a miniature food processor as opposed to, say, beating them. Is there any advantage to this practice besides looking sophisticated?	Using a food-processor to beat scrambled eggs is going to over-beat them. Over-beaten eggs will turn rubbery. The American Egg Board describes well-beaten eggs as "frothy and evenly colored." This generally takes about 20 to 35 seconds of beating - do not over beat. You want to get them to a uniform color and textur...
Key ingredients for classic Sauce Bolognese (Ragù Bolognese)? What are the ingredients, both main and optional, for a classic Ragù Bolognese? I tried getting an answer to this question. First I looked around this site. I found one question about a "secret ingredient", a specific question about the type of meat, and a ...	Italy is very protective of its food heritage and there are many examples of recipes being officially codified by various authorities, e.g, the EU designation, Traditional Speciality Guaranteed, was applied to pizza margherita in 2009 and strictly mandates the ingredients that may be used. The recipe for Ragu alla Bol...
Can I substitute vegetable oil for olive oil? I have vegetable oil but my recipe calls for olive oil. Will it make a difference to use the vegetable oil? Also, what would the conversion be? I'm trying to make a homemade pizza crust without yeast and this oil situation has me stumped.	You can substitute vegetable oil for olive oil, that is no problem. You won't have the flavor that olive oil brings to the party, but in the case of more refined (not extra virgin) olive oils, it really won't make much difference. Just use however much oil the recipe calls for. It'll be fine.
Cream Cheese vs Yogurt Cheese: what / how much difference does the bacteria make? This recipe for homemade cream cheese looks extremely similar to making yogurt and then straining it. In fact, the final step for culturing the milk goes: After 12 to 18 hours, the cheese should look like yogurt (solid if tipped but sti...	Just as important as the bacterial culture is the use of rennet in cream cheese, which aids in the removal of liquid whey. When making cream cheese, the point is to drain much of the whey, resulting in a semi-solid texture. Rennet helps encourage the solids to curdle and squeeze out liquid. Yogurt doesn't necessaril...
using crumbs mixture multiple times [is it safe?] I made a crumbs mixture for chicken breast strips. I coated them in beaten eggs, then coated them in crumbs mixture and fried. I have leftovers and I would like to just put this into a bag to use later time. My mother said not to do it because there was egg in it, and ...	In my mind, salmonella is not the issue here. I would be generally worried about who knows what growing in the crumb-and-egg mixture over the course of a week. Whole eggs, uncooked and in the shell, take a surprisingly long time to expire (even longer if you have farm eggs that haven't had the cuticle washed off). But ...
What emulsifier will help my (nearly carb free) Milk Chocolate? I'm a Type 2 diabetic and maintain ~ 20g carbs per day. This is great on my numbers, but hard on my sweet tooth :) One of my favorite treats to make is a simple mix of Virgin Coconut oil, unsweetened coco powder, and Splenda. This combines into a surprisi...	Yes, an emulsifier is the way to go. Lecithine is an emulsifier, and will work. The downside is that it might impart a slight eggy taste, I don't know if this will be a problem for you. Also, it is a bit harder to store than the other emulsifiers, it tends to lump from ambient humidity. The more common emulsifiers for...
Is cooked fish as perishable as raw fish? I know that leaving raw fish out of the fridge for more than a couple hours makes it totally unsafe to eat. Most cooked meats are okay to pack in a lunchbox and hold at room temperature for the hours between breakfast and lunch, but some foods are considered unsafe to store at...	Play it safe. It has been said: You probably will be ok, but the safer method is just to cook it the night before and refrigerate it. Toss the whole thing in an insulated lunch container, and you should have no problems. Even if the temperature creeps up into the danger zone, it shouldn't be there more than an hour or...
Do I have to wait for frozen steak to defrost? If I have several frozen steaks I wish to cook (and eat) is there some easier way to do so than by just waiting for them to defrost?	You can cook steaks from frozen, it is just a matter of adjusting cooking times. They will take longer to cook. But you have saved several hours in defrost time. I take my frozen steaks and sear on both sides, then finish them off in the oven for about 16 mins depending on cut, or with a thicker cut for about 18 to ...
Avocado substitute in blueberry muffin recipe I have a vegan blueberry muffin recipe. I'm not vegan, but like anything as long as it tastes good. The recipe calls for an avocado to be used as the fat. I don't like avocado. Is there something I can substitute for the avocado or should I just forgo this recipe? I'm...	In general, when making muffin recipes, you can replace around 1/2 of the oil (sometimes up to 2/3) with applesauce or mashed banana without significant problems. I don't know if you could get away with it in this particular case, as avocado would be a solid fat, so it might adversely affect the texture. I'd personall...
When do you hear the Ping sound of the lid sealing? I am new to canning. I made applesauce this morning and I pulled them out of the water bath and put them on a towel on my counter to seal, but I never heard the "ping" sound of them sealing shut. When does that usually occur? In the water bath? After the water bath? ...	The real goal is for the lid to turn concave. They're manufactured to be convex (sticking up in the middle). If they're concave on the jar, that means there's a difference in pressure between the inside and outside of the jar causing the lid to be sucked downward. If the jar has cooled significantly, and the lid is sti...
Does sugar turn sour after prolonged cooking? Growing up, my mother always told me that sugar should be added at the end of the cooking process for things like red bean soup or paste. These things are cooked for quite a long time, several hours (at least, in my house it was; I know it's possible to cook adzuki beans s...	No, sugar will never turn sour after long cooking, no matter how long you cook it. This must be some myth. If you take your sugar beyond caramel and into a burned stage, it can become acrid with a faintly sour taste. But this cannot happen as long as there is any moisture in your food. The whole content of the pot wil...
What happens when you knead bread dough? Why do you (most of the time) knead the dough when baking bread? And what does it do with the bread? (I was going to mark this question as Community Wiki, but I didn't have enough rep.)	Kneading dough has a few functions. First, it distributes the ingredients together evenly and allows the flour to become hydrated. As the flour starts to absorb water, enzymatic reactions occur and some proteins begin to mesh together. The two most important in this process are glutenin and gliadin. When these proteins...
Can I convert this cocoa frosting to a coffee frosting instead? Our family's go-to recipe for celebration cakes is a hazelnut torte with a semi-sweet, cocoa-based chocolate frosting. The torte is completely flourless, and pretty sweet (gotta get structure from somewhere!). Thus, the frosting is minimally sweetened to ...	The first thing I notice is that you are missing starch. Cocoa powder is 60% carbohydrates by weight. It will change the texture a lot, giving body and smoothness. The rest is fat and protein. I would suggest that you start with 60% as much starch as your usual cocoa, and 5 tablespoons brewed coffee instead of the wat...
Safe Chicken Liver? Are chicken livers safe to eat cooked slightly pink? Is "chopped liver" safe when using schmaltz as an ingredient?	That depends. What does the texture of the inside pink portion look like? Does it still look like it's raw liver? Or does it look and have the texture of the rest of the cooked liver, but slightly pink? If the latter, it is probably safe to eat. The pink colour in meat is given by myoglobin. When myoglobin is heated...
What Makes Bread Gray? I've been baking French-style bread loaves (not baguettes) for years. The ingredients are flour, salt, water, yeast, and about one tbsp cornstarch per cup of flour. For the last year or so, the inside of the loaves has sometimes been gray rather than white, but with little or no change in the ...	What kind of salt are you using? In the presence of iodine, starch can turn a surprisingly purplish-black color. This phenomenon has be leveraged for many decades in medical examiners' offices, to help determine the contents of a last meal in a cadaver (pardon the unappetizing digression). Iodine is an essential nutrie...
How to use and store galangal? I keep a whole hand of ginger in the freezer, not even wrapped. I microplane it into whatever I'm making and it works great. Is it OK to treat galangal the same way? If I use it in recipes that call for ginger, is it a one to one substitution? Is there any way I should treat it different...	Galangal should keep equally as well in your freezer as ginger does. Some Asian markets even sell frozen galangal. However, galangal is usually harder than ginger so I'm not sure if your microplane will handle it. Regarding substitution, one to one is correct. Keep in mind though that galangal has a different flavor th...
Getting a cast iron skillet surface smooth I've had a Lodge cast iron skillet for about a year. A few months after I bought it I seasoned it with too much oil (I learnt later) and the surface developed some 'bubbles' that later started flaking. I've used it almost every day and while it is fairly non stick (I can fry ...	You cannot expect to ever have cast iron perfectly smooth. Its surface is uneven due to the manufacturing process, what producers like to call "pebbly" in marketing materials. The pan in your picture has not taken the seasoning in the best possible way, it could have been smoother without the thicker parts. But these ...
How can I keep flies out of my kitchen? I'm very concerned about food safety, but at the same time, I like to keep windows open when I cook to get in a lot of fresh air. Unfortunately, this has the bad effect of allowing flies to swarm in. Lately, I've been having to cook with all my windows closed, and this makes th...	A few fly traps can help matters tremendously. Take a plastic bottle, like for water or soda, and slice it in two just below the neck. Now take the neck of the bottle, invert it, and place it inside the base of the bottle. Add a few centimeters of "bait". When I had a terrible fly problem last year, I learned that flie...
How are black beans cooked for Mexican dishes? In the US, some Mexican restaurants and taco vans offer a choice of black beans served as a topping for tacos or tortilla salads. The black beans are not mashed, like refried beans, but served whole. I bought some dry black beans, but they did not come in any easy-to-prep...	Dried legumes, including black benas, are generally soaked in water for at least 8 hours (or overnight) to begin softening them, then drained and simmered in fresh water until tender (usually at least 60-90 minutes). You can add stock or other seasonings during the cooking portion, or add the plain cooked beans into a ...
When making Eetch, is it necessary to sauté the onions and simmer the tomato products? Are there differences if using quinoa rather than bulghur? When I make Eetch, the recipe I use calls for sautéing the onions and then adding the tomato products and simmering for a short time before adding to the bulghur. A woman m...	Okay. I tried this two different ways. First I tried just combining the ingredients without the simmering and sautéing step. The flavors didn't seem to come together as well and it did take longer for the liquid to absorb into the bulghur. So then I tried just adding the chopped onion without sautéing first but I did s...
What dish?: Japanese chicken skewer wrapped in a green leaf and sour red sauce In Japan, at two occcasions, I had chicken skewer with a green leaf wrapped around it, and in it was also some red sauce with a sour taste. Is there a specific name for this dish? Ultimately I'm looking for what kind of leaf (maybe Shiso/pe...	It looks like tsukune/tsumire chicken with shiso, search terms are chicken tsukune, ooba and plum. This yields some recipes, more without the plum, basically take minced chicken, add egg mirin soy sake potato-starch, divide, wrap in leaf and cook. Google translate/rikaichan will help you. For the plum sauce, basic reci...
Edible lollipop sticks for a complicated birthday cake I'm baking a cake for my sister. Though the cake will be simple. I decided to make chocolate cupcake lollipops. The cupcakes will read out her traits like nice, awesome etc. I need some advice on how to make edible sticks which will be connecting the base cake and...	The brainstorming in the comments has provided numerous examples: Candy cigarettes These are likely the most realistic sticks you will find, as they're usually completely white, but fairly soft so use care when attaching the muffin to the top: Pocky / Mikado These are chocolate covered biscuit sticks, they're much mo...
How to best prepare Sukimono I am trying to make Sukimono, which is a Japanese type of fermented green cabbage. I'm completely new to fermenting and my first batch came out a bit too salty. I weighted the cabbage down in salt (no water) for a little over one day and rinsed out thoroughly when it was done. I used a thi...	I'm glad the kosher worked for you. I wouldn't say "avoid sea salt", I'd say "avoid fine salt". When you get right down to it, All salt is sea salt. It's mined from oceans dried up millennia ago, or taken from current oceans and evaporated. Kosher worked better for you because the crystals were larger. Some sea salt cr...
How do you create and store bacteria cultures for fermenting? I'm very new to fermenting and am typically doing it with vegetables pressed under either salt or salt and water. I've come across several sites teaching about how bacteria cultures can be used in this process, but am unsure how to create them and store the...	Unless you've got the time and resources to set up your own biology lab, you're not likely to have much luck raising your own bacterial cultures from scratch. You'd probably need growth mediums suited to particular strains of bacteria and strict isolation between them to prevent other opportunistic bugs from taking ov...
Is there no use for high temperatures in ovens? I'm about to buy a new oven. I can buy one which is able to steam the food, or one without. The one with steam (a nice, but not necessary feature) only goes to 230 °C / 446 °F, while a regular one to 275 °C / 527 °F. The salesman claimed that no one needs anything higher...	There is lots of use for high temperatures. Especially pizza is the first thing that comes to mind; there is no home oven which can get to the proper temperatures for a Neapoletana (which are above 500 Celsius), but more is always better. Of course, the salesman will tell you what you need to hear to buy his product, ...
What is the difference between noodles and pasta? Is pasta just a fancy name for noodle? Or is pasta always an Italian style noodle? Is all pasta noodles? Or the other way around? This may be more of a language question than an actual food question...	I think the problem here is that the definitions overlap quite a bit, which is always a good cause for confusion. Pasta is defined as shaped dough made of Durum wheat and boiled in water. That is the traditional pasta in my opinion. Noodles are uaully long and thin, and can be made of any starchy material, like rice or...
What are the best type of skewers to use for ground meat kebabs? We like to make ground meat kebabs. I usually use all ground lamb, but occasionally will use a mixture of lamb and beef or lamb and bison. I have tried wooden skewers (both small and large) and metal skewers (both round and small flat). (Sizes refer to ...	Easy! You want fairly broad, flat skewers, which will prevent the meat from rotating around the axis, like these: Quite appropriately, I've seen these referred to as "Persian-style" skewers. Not having a decent Middle Eastern grocery nearby, I instead use flattened bamboo skewers that I can find at my local Asian ma...
What to do with dehydrated potatoes tainted black? I had many potatoes I wanted to preserve for a long time. Usually the potatoes I keep in my kitchen get rotten after a month or two (and I don't have a cellar to keep them cool), I decided to dehydrate them. So I grinded them in a food-processor and put in a food-dehy...	Throw them away. I would not expect potatoes to go black in the dehydration process, and although they may be safe to eat I would not expect them to be palatable, or inviting in any way. You cannot be sure they aren't toxic, and you wouldn't put them on a guest's plate, so chuck them.
How to seal a jar with a jam so that it can be opened without breaking the lid? When I make a jam, I put it while it's hot into a jar, then close the jar with its lid (a single-piece, screw-on metal lid) and put in cold water. After doing this, I can usually keep the jam outside the refrigerator for months. But, when ...	You just need to work out your forearms more. :) If food gets on the rim of the jar it can greatly add to the friction after the lid is on. It actually makes the whole process unreliable- the food might prevent a seal from forming or it might harden and make the lid difficult to remove- either way make sure the rim of ...
When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'? I recently trying the flour coating trick before frying it so my meat can withstand more temperature and does not get dried up so easily inside. However, when I rolled the meat with all-purpose flour so it became white, ...	It doesn't go into the meat, it soaks up water and becomes a slurry. The slurry is transparent, so you don't see it. If you fry it as it is, you won't prevent spraying and sticking the same way it would have been possible with a dry flour layer. If you roll it again, you will have these effects again, plus slightly mo...
What is the correct order to both marinate and velvet the meat? Velveting a meat is a Chinese technique to coat meat with oil and egg whites and can prevent overcook. In the process, it needs to be left for about 30 minutes in refrigerator for the coat to apply then stir the meat in simmering water for about a minute....	Be sure to look at this related question too: How does velveting work? Serious Eats just kind of took this on. They added some nice flavor to the velveting marinade, and then sauced the chunks after cooking. Some kind of adaptation of that concept would probably work well for you. I have done some small experimentation...
What is the difference in blanching and parboiling? From the time I was very young and just beginning to cook, I always heard about blanching but never heard of parboiling. I learned how to blanch vegetables to prepare for freezing, removing skins from tomatoes and nuts, etc., all pretty standard. However, in later ye...	Both involve boiling water, but there are a number of differences: blanching has two meanings -- it's mainly used when talking about setting (or enhancing) the color of vegetables, with minimal cooking (only the outermost layer is cooked). As such, it's typically only a few seconds to a minute dip in already boiling ...
Reclaiming a salty curry I often read that salt is added 'to taste' - and I try to keep adding salt until my curries taste right. However, on occasion my fingers are too big for my pallete, and the dish becomes overly salty. Is there a way to save a salty curry?	Add more potatoes--they absorb the salt. As would rice or pasta.
Can I use garlic leaf for cooking? I planted a garlic clove and now I have a nice garlic plant. The question is: Can I use the leaves to season food safely? The leaves smell like garlic and I wonder if it's okay to use them dried, like oregano and other seasoning herbs. I don't know if will taste like garlic, or if it...	When we have had garlic in our garden I have used the garlic leaves. They do have a garlicky flavor but are milder than garlic cloves. I tend to use them more as I would chives or garlic chives as in addition to having the milder flavor than the cloves they make for a quite nice presentation. Regarding drying them, I h...
Why does my bread smell like vinegar? I have some bread that should still be good for few days that now smells like vinegar. There is no mold, ect. on it that makes it look bad. It is store bought whole grain bread with some oatmeal, if that matters. Personally, I've never known bread to smell like vinegar, even whe...	I also emailed KAF my question. They think ferment time is culprit. I will have to give it a try. Could it also maybe be combo of time + yeast? Bread is still tasty; I am still experimenting. stephen Here is reply from KAF: Hello Stephen, Thank you for contacting us here at King Arthur Flour. The vinegar-ish smel...
How can I tell if soy sauce is of good quality? How can I tell if soy sauce is of good quality? Is it possible to tell from the smell and colour of the sauce? I'm aware of the differences of dark vs. light soy sauce (see this question: Soya sauce. Are they different for variety of dishes?). There are also regional di...	The simplest rule of thumb is to read the ingredients: Water, soybeans, wheat, salt (and maybe something to preserve it). Other brands, may list wheat before soybeans. "Good quality" and taste may be two different things (like wine). So, it gets a bit tricky to answer. And then there's reduced sodium and light soy whic...
Dealing with frozen ground beef Last night, I had a small disagreement with my mother. She asked me to cook beef tacos for dinner. However, upon getting to the kitchen, I saw that the ground beef I was going to use was not fully thawed, there was still a good chunk of beef that was frozen together. Naturally, I didn't...	There is a common misconception that you should absolutely never cook meat from frozen or near-frozen. This is incorrect. I would also not recommended putting any meat on a low heat to thaw it out - you are asking for tough meat at best and food poisoning at worst. The aim when cooking meat is to bring the internal tem...
Dehydrating herbs - leaves vs. stems I use my dehydrator to dehydrate herbs such as parsley and dill. I use low temperature (95 F = 35 C) to preserve the taste. The dark-green leaves are usually completely dry after several hours, but the light-green stems remain slightly wet. At one time, I made the mistake of putti...	Don't dry the stems is the answer, simply discard them. I strip the leaves off the stems either before or after drying for the same reasons you describe - they don't dry well. For many herbs there isn't as much flavor in the stems as the leaves, so less value in drying them anyway.
Do professional cooks use measuring cups and spoons? I watched some TV shows showing cooks working in their restaurants. I use measuring cups and spoons when cooking almost everything, but do not see any of the TV cooks measure anything. They mostly just grab things and throw them in. Do skilled cooks have no need for...	Much more often, expert chefs will use an accurate digital scale, particularly for baking. Cups are OK for liquids, and most people use spoons for small measurments like salt or yeast, but scales are accurate for everything from flour, to honey, to water, to softened butter. Plus, since you can generally tare scales, y...
Mayonnaise in stand mixer is very runny I've frequently made homemade mayonnaise in my food processor following Alton Brown's recipe, and consistently had good results. Last week the food processor was busy with something else, and so I decided to make the mayo in the stand mixer. Using the whisk attachment and turnin...	I'm taking a stab here, but since you're accustomed to making mayonnaise in a food processor, you probably already have a habit for how you pour in the oil. Since a food processor moves so fast, it can emulsify quickly, so you can pour the oil in relatively quickly. A mixer is much slower, like using a whisk, you need...
Heating meat in a microwave Everytime I heat up chicken in the microwave it tastes pretty strange and has a not-so-appealing odour too.. What is the best way to heat up those leftovers?	To get the best results reheating food in the microwave, use 50% or 75% power, and turn the plate every 20 seconds or so (if you don't have a turntable). Stir or flip a few times if you can. Only get it just hot enough, no more. Food overcooked in the microwave is just nasty.
Do "Best by: XX-XX-XX" foods have an expiration date? How long will foods that have "Best by: XX-XX-XX" on the product last past that date? I have tried looking online, and all I can find is anecdotal evidence, which isn't very assuring for me since there seems to be no specific "x food will expire y weeks after its b...	As I have noted in a couple of other answers, I have worked in the CPG (Consumer Packaged Goods) industry for almost 30 years. It is safe to say that there is not a simple answer to this question. There are so many variables that it would be difficult to even go into all of them. Before I go further, let me say that co...
Does a plain latte have chocolate in it? I cannot eat chocolate but would like to drink a latte. Is there any chocolate in a regular latte? I know you can get a chocolate latte, but need to know if a plain latte has chocolate in it.	No, it does not. A latte is espresso with steamed milk and a thin layer of steamed milk foam on top. Assuming your barista knows what he is doing, you'd have to specially ask to get chocolate in a latte, and then it would be called a mocha (in the US).
How to absorb/remove excess water that you've added to a dish? My cooking style involves putting a bunch of ingredients (e.g. chicken, rice, mushrooms, tomatoes) in a pot, adding water and seasoning, turning on the heat, and coming back half an hour later. (Don't steal my techniques please.) The problem is that this ...	Another solution if you dont have any thickeners on hand is to strain the 'soup' using a fine wire mesh sieve, then boil off the excess fluid stirring frequently until its the consistency/volume you want, then recombine. Depending on what you're cooking this may destroy the flavour in the sauce, though in my experience...
How to remove the excessive saltiness from gammon? I've tried a few time to roast gammon, typically my method is to soak the gammon and then roast for a few hours. The result is typically just this side of editable. I've even tried boiling it first (after a suggestion that this removes the salt), but to no avail. Do...	Soak at least overnight. In addition to that, consider a sweet glaze like apricot, or an acidic one like one that includes cider vinegar. Best yet might be all three, an overnight soak (change the water a few times) and a sweet, acidic glaze. If you still find it too salty, go ahead and try boiling briefly in fresh wat...
What kind of chili peppers are these? Having a long weekend, we have some new recipes we want to try. I found this recipe for Fried Green Chili Stuffed With Pork Stuffing . Unfortunately, the recipe doesn't say what type of chilies these are. They appear to be longer but more slender than a jalapeño, and just a litt...	Those are "standard" green chilies. They might be Anaheim, California, New Mexico or Hatch. It's hard to tell from the picture, but the varieties are interchangeable. Just know that the New Mexico or Hatch varieties are hotter. It may be a Chinese recipe, but I'm guessing that the chili is New World.
Using sal ammoniac (ammonium chloride) for salting fish Has ammonium chloride have ever been used in any culture/cuisine instead of regular salt for salting fish, or for curing meat in general? How about pickled vegetables or any other food? If no, why not? I was wondering because I like the taste of salty liquorice, ...	A cursory internet and pubmed search did not yield any historical/traditional/cultural food-ties to this quaternary ammonium salt compound for me. Personally, I would not feel comfortable using this in a home setting because it can be toxic in small quantities. To my knowledge, ammoniac is used in agriculture (with ...
If bacon tastes like fish, is it still good to eat? I've had some bacon in the freezer for a few weeks, got it out and fried it up today, and it tastes like fish. Is it still good to eat? No, there was no fish in the freezer No, there was no fish cooked on the frying pan previouslyl	I raise my own pigs and don't feed them any fish. I feed all kinds of fruit, avos, eggs, acacia tree leaves, red apple succulent etc. All past pigs were excellent and not fishy. I never had the fish taste problem before this"girl" pig. It tastes like fish when cooked. It is like fresh fish, not fishy bad fish. It does ...
Beverage Cooler vs Small Refrigerator for Raw Chicken? I'm entering a bazaar and I currently only have a spare beverage cooler (a Daewoo 123 watt beverage cooler) for my bazaar stall. This being the current circumstance, I want to know if a beverage cooler is cold enough to store raw chicken for at least 8 hours. Do ...	If you're in the US, you are likely to be inspected. The inspector will use a thermometer to make sure that the chicken is being stored below 40F (4.5C). That is the FDA requirement as well. You may or may not need a refrigerator, it sounds to me that first you need a thermometer.
How can I word "add bread crumbs until it feels right"? I'm writing a recipe for publication on a site not written for expert chefs. It's a contest with a very nice cash prize. One of my recipes includes meatballs. My final ingredient is dry commercial bread crumbs. The point is just to add them if the mixture feels a...	I see two things to address, first identify a few physical properties of your ideal meatball mixture, and second have a verifiable way for the reader to compare their current mixture to what the meatballs are "really" supposed to be like at that stage. Depending on how many words you want to use for this part of your...
Marinate pork loin overnight? I'm looking at this recipe: http://www.chow.com/recipes/30370-cuban-rotisserie-pork-loin-with-peppers-and-onions It says to marinate for 2 hours. Do you think it would be ok to marinate overnight? I'm just looking to make less work the day of.	In my "expert" opinion as a great lover of all things pork, I say yes, that marinade will be fine overnight. It's quite acidic, and that's a concern, but it's not so acidic as to create mush. You'll be fine marinating overnight. As a matter of fact, I'm surprised that the recipe doesn't say "2 hours up to overnight".
Accentuating Garlic flavour I keep losing the flavour of garlic when I cook. For example, I chop up a lot of garlic and put it in a baked bean recipe or I make soup. I have been putting an enormous amount of garlic in these recipes and still can't taste it and I wonder if I'm preparing it incorrectly. I just put on so...	Simply put, the longer garlic cooks for, the weaker the flavour gets. If you want a super-garlicky hit, put it in at the last minute. Chopping it finer, or crushing it, also increases the flavour because more of the 'juice' is released.
Help converting dry milk + milk in recipe I'm converting a cake recipe for a breadmaker that calls for 180g (3/4c) milk and some instant pudding mix. Wanting to convert it all to basic ingredients, I found an instant pudding mix recipe that consists of sugar, cornstarch, salt, and.... dry milk powder. So my resulting...	You don't need to do this conversion. Most pudding mixes don't contain dry milk. And the mixture is in there to provide starch, not anything else. The first and best way to make a cake is to start with a good existing recipe. Getting a substitution right is not trivial, it requires some theoretical knowledge and a few...
How to prevent the chicken breasts from drying out One of the methods I use to cook chicken in general and especially chicken breast is as follows: put the chicken into a frying pan. Pour 1/2 a cup of water and let it cook on medium heat for as long as two or three tablespoons of water remains. I use small portions of...	The reason why your meat is dry has less to do with whether you cook in liquid and more to do with the temperature you cook the meat to. The proteins in meat will squeeze out the water in them as you increase the temperature you cook them at. If you are cooking your breasts in boiling water then that can result in meat...
How long can I keep a dessert out of the fridge? Recently an uncle of mine taught me how to make Γαλακτομπούρεκο, which contains eggs and milk. When I asked him how many hours after it is baked should I put it the fridge, he said that it is Ok for a couple of days out of fridge. But I'm not really sure, since it conta...	Since it is a custard, you should probably refrigerate it as soon as it is cool. A very sugary or acidic custard may be able to resist bacteria for a couple days (see Bismark donuts), but unless the recipe was specifically developed to be stable at room temperature, then there is some risk of it going bad. If you have ...
Is a steak OK to eat if it fell down, but I cooked it afterwards? If I am cooking steaks at a grill and one of them accidentally falls down on the floor/ground, is it safe for me to wipe it and cook it for a certain amount of time (till it is pretty well done) and then eat it? Or should I throw it away?	Sure it's safe. You are about to char the outside at very high temperatures, nothing's going to survive that, so cleaning it is more about flavor than safety. I wouldn't just wipe it though, clean it with water or you might get a dirtier steak flavor than you'd like.
Quail dries out when cooked What can be done with quail to ensure that it doesn't dry out when cooked? (note: the other question about tender quail, AFAICT, is specific to braising....my question is more about roasting, though advice about other cooking methods is also welcome!) Inspired by How to prevent the chicken...	Quail is small and lean, so fast and hot is the way to go. 200C/400F in the oven for about 20 minutes is about right, but trying to cook meat properly by time and temperature is a mug's game. Get an instant read digital thermometer from Amazon and get it right first time, every time. You are probably looking at an inte...
What is the correct timing when cooking spaghetti sauce from minced meat and prepared tomato sauce? First, after adding a little oil in the pot, when do I add the minced meat? Then how long do I leave it? Also, when should I add the sauce? (I use a spaghetti sauce already prepared with all stuff in it.) Finally: after...	Add the meat when the oil is hot, then break it up with a spatula or wooden spoon. Cook it until it is completely browned. You may need to pour off quite a bit of liquid that comes out of the mince. The jar of spaghetti sauce should tell you how long it needs to be cooked for.
Best tool for quickly cutting vegetables into a salad? I like eating a salad for lunch, but would like to somehow optimize the time it takes to cut the vegetables. My salad usually contains tomatoes, cucumbers, bell pepper, carrot, etc. I could buy an electrical blender, but the end result is usually not as tasty sin...	You could chop all your veges with a knife once a week and put them in containers... If you are set on a machine, pick up a Food Processor (like a Cuisinart). It has attachments to slice or grate your veges quickly and uniformly, and has many other uses too (quick bread dough, sauces, puree soups, etc.) A Mandolin sli...
Cooking smoke safety Whenever I make burgers (stovetop with cast iron), they produce a high amount of smoke. I usually take extra precautions to ensure adequate ventilation, but I end up inhaling quite a bit a smoke. Is it common for professional or semi-professional chefs to use protective gear in lieu of adequate...	It's extremely common for professional chefs to have fans: most of the time these are mandated by regulations for the safety of those in and out of the kitchen. If you producing so much smoke to be considering protective gear my advice would be to change your method because as it stands you are at risk of fire and you ...
How to reduce a sauce at the bottom of a baking dish? A recipe I'm interested in making asks to bake some vegetables in the oven in a baking dish, afterwards, to reduce any remaining liquid by putting the pan on a stove over medium heat. I'm not sure whether it's safe to put a baking dish onto a stove, and since I hav...	WOW...this is a published recipe?? Are Pyrex casserole dishes safe for use on electric stovetops? It is very dangerous to put most bakeware on most stoves. Your best option would be to either originally bake in a stove-safe implement, or to transfer from a casserole to a saucepan at that point. Only, only use cookware...
Searing stew meat the night before I read the question (and all of the answers) Can I Brown Beef For Slow Cooking the Night Before. I can see how it might be conceived as a duplicate, but I'm not meaning for my question to be. It talks about large cuts of meat and I want to ask about small chunks of meat. I wanted ...	The accepted answer from the linked question is just as accurate in this situation. Assuming you're talking about "stew meat" sized pieces (about 2cm per side or so) by the time smaller pieces brown sufficiently, they should be nearly if not completely cooked through. By similar logic, when you refrigerate them they ...
Spilled vegetable oil Oil that had dripped from a bottle of vegetable oil got on the shelf of my kitchen cupboard. I didn't notice it then put a tray on top, several months later I find a sticky mess under the tray. Is this a botulism risk from any possible spores on the shelf with oil under a metal tray? I didn't sto...	No because: The environment you describe is not oxygen deficient and therefore not favorable to botulism growth. Simply being under a tray doesn't make an oxygen-free environment. Plain oil provides almost no nutrients to support bacterial growth. You need another food source for bacteria to grow in significant number...
Does tempered chocolate remain tempered and only needs liquefying? I tempered a few bars of chocolate yesterday and it was a successful experience. Then I stored the remaining in the fridge. If I liquefy it, is it tempered chocolate and can be used as desired or should I do it all again?	If you melt tempered chocolate it loses it's tempering completely and you'll need to do it all again. There's no point in pre-tempering chocolate for storage as there's no benefit if you're going to melt and re-use it.
Cooking and storing rice for a whole week I work long hours and my commute to work is about 2 hours long, when I get home, I basically grab a bite to eat and sleep. Recently though I have learned to cook a big portion of a meal to last me through the whole week. This way I can eat healthy instead of going to Chicken Z...	Don't put it in the fridge, that makes rice hard. Pack it in individual servings (sandwich or snack sized zipper bags are great for this) and put them in the freezer. When you reheat the rice (microwave or boil in the bag), the rice will be almost as good as freshly made. See: Safe to wash rice the night before and lea...
preserving leftover cooked rice from Chinese takeaway for processing in a cold salad afterwards When getting Chinese takeaway, We never eat much of the normal cooked rice that goes with it, always opting for an extra dish of fried rice and/or noodles. My mother usually makes a cold salad the day after with some Cockta...	We often do the same thing, saving the rice for another use the next day. Or sometimes I will ask my husband to pick up takeout that I can heat up for lunch the next day. Here's what I recommend. Immediately upon returning home with your takeout, remove the rice from the take out container, placing in an equal size air...
What makes lye food grade? I've been looking around for lye to make pretzels and found few solutions for food grade lye. I want to continue using lye in my baking and would like to make my own lye going forward. The process looks cheap and easy but I'm not sure what I need (or don't need) to make food grade lye. Wha...	What is food grade lye Pure lye is by itself always food grade. There is nothing toxic about lye (although it's corrosive even at low-ish concentrations). When a manufacturer sells you food grade lye, they are guaranteeing you that it is not contaminated with anything unpleasant. After all, a chemistry plant will make...
Comparable ingredients in butter and mayonaise What ingredients (all) are shared between butter and mayonaise?	Normally, there are no ingredients shared between butter and mayonnaise. The only ingredient in butter is milk, either fresh or cultured. The ingredients of mayonnaise are egg yolks, vegetable oil, mustard, water and acid. As you can see, there is nothing in common between the two. There are two exceptions when they m...
How long Pasteurized Eggs can be refrigerated? I routinely pasteurize eggs in batches of 12 so if I don't have time for a full breakfast in the morning, I crack a few open in a glass of milk with some protein powder. The approach I've been using so far is like so: To pasteurize large eggs, place them in a saucepan fi...	The lower bound seems to be at 2 to 4 days in the fridge. The upper bound is probably at 7 to 10 days in the fridge at less than 4°C (32 F) 1 1 Source: Swiss journal about poultry farming. This information refers to the storage of whole eggs. Two sentences before, the text says that cracked eggs stored at 4°C must be ...
Short-term bread storage I bought all kinds of bread today (Thursday morning), pitas, whole-wheat rolls, a kind of challa-looking thing. The best before is about five days time. They're for consumption on Friday night and Saturday, so up to three days from purchase, although we'll be out camping and they'll probably b...	Personally I have had varied results when freezing bread. I have had some that came out wonderfully after a couple of months. I have also had some that after a couple of days came out very dry. Note that when freezing bread, I only freeze fresh, and in a very short amount of time after getting it home. I find that resu...
Is all bee's honey the same? At the supermarket, I found many different brands and varieties of honey. Each came from a different place, but most were marketed based on flower-type. I bought a few different brands, but could not identify a difference. Does the taste of honey vary depending on which flowers the bees li...	It's ALL different from year to year - from season to season, from area to area. Honey is nectar that has been converted to an invert sugar by the bees. Then moisture removed to < 18%, then sealed with wax over the comb. The flavors and quality depend 100% on where the bees are collecting the nectar. I have found no di...
Is the lettuce inside the wilted outer leaves still good? At the vegetable market, I noticed some sellers cutting away the wilted parts of lettuce, to sell much smaller, but green portions. I wonder if they are cheating me, or if that is normal procedure. In some cases, the edges of the leaves were brown or had holes...	Yes it is still good. A lettuce that is kept outside (as in a farmer's market) will get wilted outer leaves, and the merchant will usually cut them off to make the heads nicer. Depending on the resulting size; if they cut out too much compared to other lettuces, I might ask for a lower price if sold by the unit. Person...
Is it okay to slow cook sausage casserole without pan frying the sausages? We haven't got an oven/hob at the moment due to kitchen refurbishments and I'm currently slow cooking sausage casserole in a 2.5L slow cooker. There's about 6-8 thick sausages in there all cut up into quarters and mixed into the casserole. It's...	There's no health issue here, the sausages will be cooked enough to be safe. The reason you fry off the sausages first is that you make the casings more edible, get flavor from maillard reactions and browning, and maybe get rid of some of the fat (if you discard the fat that comes out of the sausages that is). I'm thi...
How can I make my Oreos crispy again? Someone1 didn't re-close the Oreo bag properly, and now the remaining cookies are kinda... not-quite-crispy. They're not soft, but they have this chewy side to their crunch. If these were ordinary cookies, I'd pop them in the oven for a few minutes, but I have this thing where I l...	Put the bag in front of an air conditioner for a few minutes. Worked like a champ for Oreos and chips that went stale over a humid weekend in a desk drawer. This was a window unit- I arranged to blow the cold air into the bag. Was amazed with the results.
What is cold-pressed honey? I've heard mention of cold-pressed honey - what does that actually mean? Would it make the honey any different? Honey isn't pressed like olive oil.	This is most likely referring to honey processed without any heating, often simply called raw honey, or possibly cold-extracted or cold-processed. It likely has more flavor and color preserved than commercially-processed honey (which uses plenty of heat), but it may not be much different from gently heated honey. It's ...
Can alcohol and salt lengthen the shelf life of vegetables in room temperature? My refrigerator is small, so often I have to keep some vegetables outside the refrigerator, in room temperature. I was wondering, whether spraying alcohol and/or salt around the vegetables can help in keeping bacteria away for them and thu...	No, it won't help you at all. Your vegetables aren't being eaten by bacteria or similar (and this is a good thing, foods which are rendered unsafe by bacteria shouldn't be kept more than 4 hours at room temperature). They are simply wilting. There is no way to stop the wilting process. It is the plant cells dying off ...
Why does my glaze soak into my doughnuts? I fried up some yummy doughnuts and let them cool. Shortly after glazing them, I noticed that the glaze has soaked into the doughnuts. How can I prevent this from happening?	Okay, I did some more thorough searching and found Beki Cook's donut frosting recipe. Apparently my mistake was that I was letting them (the doughnuts) cool off, and according to the article: Glaze is the easiest way to sugar-up a donut. But there are a few things you need to remember. First and foremost... only glaz...
Making baking powder substitute with baking soda and powdered citric acid I have no baking powder, but I do have baking soda and powdered citric acid. Can these be combined to substitute for 1 teaspoon of baking powder? If so, how much of each would I use?	Yes, I have found several sources that say that citric acid is about 4 times the strength of cream of tartar. So, mix 1 teaspoon of baking soda and 1/2 teaspoon of citric acid and use a 1/2 teaspoon of the mixture. That should work. Let us know! EDIT: Oops, I should have mentioned this before the OP accepted. Hopefully...
Brining multiple chickens I'm attempting to brine multiple, however I am confused as to whether my brine will be sufficient. When I usually brine a single chicken I measure the weight of the water that I am going to use and then add salt which is equivalent to 5 percent of of that water's weight. This time however I ...	If you stay with the same ratio of salt (and any other ingredients) to water that you normally use, you should achieve the same results. As you normally use a 5% solution it shouldn't matter how many chickens or how much water if you stay with the 5% solution. The only thing that the weight of the chickens will factor ...
When brewing Irish coffee in a drip coffeemaker or French press, do I need to use more Irish whiskey? Back in the early 1980's I received a very nice coffeemaker as a gift. (Okay - it was very nice for the 1980's.) There was a small recipe booklet that came with it that had a great recipe for Irish coffee in which t...	I don't think you'd need to increase the proportion. You could, but I'd probably advise against it mostly because of sobriety concerns. It's much easier to over-serve someone with a more potent cocktail than it is a milder one - especially after the first couple. This is kind of an interesting method, and I think the...
What cooking techniques depend on controlled temperature between 100 and 120 degrees celsius? Many preparation techniques rely on controlled temperature. Sous Vide, Chocolate making, etc. I am trying to identify specific techniques that have their range in 100 to 120 degrees. For example, Fudge needs 115 degrees. Con...	There are a couple of places where the ability to get to 120˚C might be useful. You've already touched on one, which is cooking sugar. With a range up to 120˚C you get up to the firm ball stage, allowing you to make syrups, fudge, caramel, fondant, butter creams, marshmallows, meringues, and toffees. You can get some ...
How can I make the most of this stewing hen? For the longest time, I've been keeping my eyes open for a stewing hen. I make very good Chicken and Dumplings, and I've always heard that I could make it really great if I could just get my hands on a stewing hen. See: Where do all the tough old birds go? When I finally sa...	I'm from the company you got your hens from. Water cooking is the traditional method, the size of this bird is representative of the breed, which is leghorn fowl. This is the breed used both in commercial and backyard egg layers. The stock made from the stewing hen is far more flavorful then any other chicken you will...
Why does oil burn when put into a hot pan? I was trying to make the scrambled eggs based on the answer found here. I set my stainless-steel pan on the burner and set the burner about halfway between medium and high. After the panned warmed on quite a bit (probably all the way), I put some ghee in the pan. It immediate...	Yes, your pan was too hot. Because your pan was empty when you heated it, it had minimal heat capacity, and could only lose heat by convection and radiation. Thus, it heated up quickly, and likely reached a much higher temperature than it normally could with food in it. When you heat a pan with food in it, some of the...
What is the optimal steep time for cold-brewed coffee? When cold-brewing coffee (such as a Toddy) at room temperature, what is the best steep time. Would a 1 or 2-hour steep time yield a decent cup of coffee? Does anyone have any research on caffeine extraction efficiency in water at room temperature?	I've been using a Toddy for about two years now. I have found that you can get a plenty strong concentrate with only 1/2 pound of freshly ground coffee steeped in filtered water (like in a Brita) for just short of 18 hours. Beyond 18 hours the grounds become waterlogged and the same elements that produce the bitterne...
Evenly sauteing green beans I like to saute green beans. In case it matters for answering, I saute them in canola oil and soy sauce. I always end up with some of my green beans perfectly sauteed, some overdone and some not quite done. I sit there and stir them every 3 minutes or so while they are frying, but they ne...	Try blanching them first, that way they will be almost cooked before you start frying them. Just drop them in copious boiling, salted water, allow the water come back to a boil (over high heat, it shouldn't take more than 30 seconds or so, covering the pan will quicken the return to a boil), then allow them to boil unt...

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