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Chinese alternative to Olive Oil? I'm actually in china and here olive oil is expensive and difficult to be found. I need it to fry slightly onion/garlic for ex. to prepare tomato sauce. What can I use as alternative?	Nothing else is going to taste like extra-virgin olive oil, but extra-virgin isn't necessary for cooking at all. As a matter of fact, the smoke point of extra-virgin olive oil is so low that it's not often used for cooking. For cooking with olive oil, usually the choice would be "refined" or "pure" olive oil. Honestly,...
How did Cardinal Mazarin give name to a Swedish cake? Mazarin is a classic Swedish pastry, well known in neighbouring countries as well in lots of variations. It seems that - as one with a bit of historic background may guess - it is of French origin. Mazarin tarts, cakes or pastries are said to have been named after...	Well, it seems that Mazarin's predecessor (and at the time, mentor), Cardinal Richelieu, was instrumental in the creation of the Treaty of Bärwalde, which made Sweden and France steadfast allies (with the French basically funding nearly forty thousand Swedish soldiers). Once Mazarin replaced Richelieu there were alread...
Is putting meat in the fridge to marinate necessary? I watched some cooking videos and sometimes I see that in order for the pepper, salt, sake, or whatever go into the meat, the meat needs to be put in the fridge, even for 30 minutes. Why is that? Is there any reason it needs to be put in the fridge?	For a 30 min marinade, no, you don't have to put it in the fridge. In fact, many recipes will call for removing thick beef cuts from the fridge 20-60 min before cooking, to let the meat come up to room temperature. That being said, there has been some testing of what sort of difference bringing a steak to room tempera...
Why is fish not considered as meat? While reading a thread on cooking, an old question popped into my head: I am an Asian and had no problems with dishes with both meat and “fish.” But some of my elder German friends say that meat and “fish” don't fit. Why is fish not considered as meat? And what kind of species are c...	I suspect that this is a question that it's impossible to give a definitive answer for. In reality it's probably a mixture of religion, culture and confusion. I reckon that in most cases that it boils down to "Fish isn't a meat because when I was growing up I was told it's not a meat", or something like that. In terms ...
Toads with a flat batter-y At the weekend I made Toad in the Hole. I put some sausages in a glass dish in the oven at about 180 centigrade. Then I followed my usual batter recipe which is: 100 ml milk 100 g plain flour 2 eggs 1 teaspoon vegetable oil When the sausages had started to brown, I took them out, greased t...	Good Yorkshire pudding is not an art, it's a science. You need three things: Hot fat A hot oven Batter of the right consistency The only raising agent in Yorkshire Pudding is steam from the water in the liquid ingredients. You need to convert that water into steam fast to get a good rise, and you need the batter to c...
Should I fry the chicken first or should I pressure cook it first? I fried the chicken breast in the oil till its surface was brown and then I pressure cooked it. The result was hard chicken. I found it quite difficult to chew. What should I do next time to make it utterly soft?	Frying the chicken tends to set the muscle fibers by drawing moisture out. An example of this would be taking a thin (1cm) cutlet and frying it until both sides start to turn golden. It will be pretty dry and hard. Pressure cooking it on the other hand tends to soften the muscle fibers without drawing moisture in (if ...
How to peel, cut and prepare prickly pears without getting the thorns in your skin? Peeling the cactus pear fruit, or better in known in some grocery stores as the prickly pear (or Tuna, Indian fig) can be painful, because of thorns on it. The skin of the fruit is covered in tiny needles (called glochids). They’re so ...	There are many ways to do it, so it is personal choice. Here is a google search if you need to know more. Here is how I do it. You are going to need two forks and a knife. STEP 1 Place the prickly pear on a cutting board or a plate using a fork by firmly pushing the fork lengthwise into the skin of the prickly pear ST...
Brined chicken - too salty I brined chicken breasts overnight. When I grilled them they were too salty to eat. Any suggestions for the ones I brined and froze?	When you go to cook them, defrost them by the cold, moving water method, unwrapped. Give them at least a half hour or so soaking in clear, cold water. That should take care of it.
Can I sterilize homemade mustard jars in the oven? I make home made mustard and sell at market stalls. It's been interesting - and growing. I am trying to fine tune my process. The mustard is a fermented product (can be sitting doing its thing for anything up to 6 weeks) so when I get to bottling, it's cold. I ove...	What you are doing is not sterilizing the mustard. You just pasteurize it. If you just want to pasteurize the mustard: Yes, you can put the jars into the oven instead of water-bathing them. Jars, lids and the content are heated up to 100°C, so it's quite equivalent to water-bathing the jars - if not even better. Frien...
I bought Mainland's vintage cheddar, it tastes... stale? Normally I bought a cheddar slice, which I've been eaten since child. It has a smooth and milky taste. This time I wanted to try something premium so I bought the pricier, but same kind of cheese. (cheddar) However, when I taste it the texture was very crumbly,...	You have been lied to. I wouldn't call those things at the top of the page cheese, let alone cheddar. I'm not trying to be dismissive of your situation or culture, merely dismaying that British heritage has been misappropriated so poorly. You are not the first person I've met who's had a strong first reaction to real c...
How to authenticate food products? I recently encountered some sellers trying to pass off what probably was counterfeit food at my supermarket. The counterfeiting was easy to detect. Some products had labels that were faded and not as bright as they usually appear. Other items had crooked labels and strange blotches a...	The marks and various labelling quirks might help you but this is something that's going to vary hugely from product to product. Ultimately, I can't see a good solution that doesn't involve talking to the genuine version's creators. They might be able to explain printing errors or recipe changes, They should be able t...
How to cook Lo Mein? I just moved to China and I would like to cook some lo mein ( chinese noodles ), this is the easiest way to get some veg. food here :) The lo mein I bought are not the fresh ones but the dry ones. I'm Italian so at the first I have tried to cook them in the same way I usually cook spaghetti: boil...	OK I can read Chinese and let me tell you the answer: the noodles you bought are made by eggs. They're not made by rice. (FYI, there are TWO kinds noodles called "Rice Noodles", they are actually made by rice. The two kinds varies in thickness). You can first make soup noodles to grasp the texture of the noodles you bo...
What is the real difference in lo mein, chow mein, mei fun, and chop suey? Prompted by the question How to cook Lo Mein? and some of the answers regarding types of noodles, I started wondering what the real differences are in the 4 named dishes. I know what the differences are in American Chinese restaurants and I u...	The problem with your question is that you're kind of asking something akin to "what is the universally accepted traditional preparation for Spaghetti". While conventionally in much of the English speaking world, that refers to spaghetti and meat sauce. The word/dish itself refers to a specific style/type of noodle and...
Would putting a dead animal in the freezer contaminate other food? If you put a dead animal in the freezer, wrapped in a plastic bag, lay the dead animal on top of the other food in the freezer, can the smell of the dead animal contaminate the other food in the freezer just from the odor?	Anything you store in the freezer needs to be airtight, or odors will propagate. And they'll linger in the freezer itself, not just the other food, so you really want to avoid this. If you're using plastic bags to store things in your freezer (and they're not zip-seal bags), make sure they're thick and tied off airtigh...
Cheesier Cheese Sauce? I'm trying to make some nacho cheese sauce. As the recipe calls for milk, I think the overall cheese flavor is getting diluted. I'd like to make my cheese sauce taste really cheesy. I'm going to try using an aged, very sharp cheddar cheese in my next experiment -- hoping that it'll still taste c...	The first way to boost the cheese flavor in any cheese sauce is by adding salt. In Mac + Cheese, authors Allison Arevalo and Erin Wade give the following tip: If you have added the proper amount of cheese to your mac, but it still doesn't taste “cheesy” enough, chances are the problem is not cheese, but salt. Salt br...
Vegetable "jam" with salt instead of sugar My bread baker has a program for preparing jams. The recipe says to put 3 cups of fruit with 1 cup of water and some lemon juice. This tastes great and it is also preserved well for over a year. Now I would like to use the baker for preserving vegetables in the same way. I ca...	No! A cup of salt is an enormous amount and would be dangerous for anyone who ate it, although they are unlikely to be able to swallow it in the first place as it would taste awful. Preserving vegetables can be done with or without preservative agents like sugar, salt, and acid but you won't be able to use your bread ...
Egg safety. When to eat and when to not eat I have a question about eggs and when it is safe to eat them. I've read online that there are 2 ways to test if an egg is safe to eat or not (without cracking it open): Float test: Get a massive bowl, fill it with water and place the egg inside. If it sinks to the bottom an...	If the shell is undamaged, and the eggs are not past their expiration/best by date, they are safe to eat. Official source: your government's food safety agency, unless you live in a place with really really lax food regulation. But your profile says Australia - I'm sure things are fine there. If there are problems with...
How to add more toppings to frozen pizza? I generally buy frozen Pizza Margherita in store for making a quick lunch if I am running out of time. However, I don't really like the taste of the baked Pizza because it is just Tomato and Cheese. I am a vegetarian and I would like to add toppings but when? Should I directly...	The method I've used to add toppings to frozen pizza is- use frozen toppings. For example, green peppers are in my opinion a great addition to pizza. I usually keep frozen green peppers and other pizza-worthy vegetables for use with many things, and frozen pizza is one of them. This way, I simply add the toppings to th...
What would be an alternative cooking technique for the Orion Cooker to get more tender ribs? After cooking my first batch of baby back ribs on the Orion Cooker, I found that they were more "Kansas City Style", as opposed to what I like (fall off the bone). So although the Orion Cooker is exceptionally fast (1:15 for ...	If you want the ribs to be more tender, then cook them for a longer period of time. You said here: come back after the prescribed time This is your mistake. There is no such thing as a "prescribed time." The ribs are done when they are done. The time is merely a guideline. There are a several cues to doneness. The r...
How does MSG enhance food flavor? Back many moons ago I used MSG all the time. When a lot of controversy cropped up I gradually went away from using it as I was concerned about the high sodium content it was purported to have. Now, after doing more reading, I found that MSG has only approximately 1/3 of the sodium con...	As you are no doubt aware, there are 5 basic tastes - salty, sweet, sour, bitter and umami. Umami is the savoury flavour of mushrooms, cheese, cured meats, and so on. MSG is essentially 'pure' umami. In other words, MSG is to umami what salt is to salty and sugar is to sweet. So if you add it to savoury dishes (throw a...
Do tinned foods go off (stale)? This morning I found a tin of baked beans with a best before date of August 2014. A colleague of mine told me that it's perfectly safe to eat, and that tinned foods never go off. Can this be true? Do tinned foods last forever?	Assuming the can was canned properly and has not been damaged, the contents are effectively sterile, because the food is boiled in the can after it's sealed. There might be some degradation in texture and taste, but in terms of food safety, they are effectively safe. Note that the date on your tin is given as Best Befo...
The recipe for chess pie includes cornmeal and vinegar-why? I am making a chess pie, and the recipe calls for vinegar and cornmeal-why? Can I leave it out?	The vinegar is there to balance out the amount of sugar. If you leave it out, it may be sickeningly sweet. If you don't have vinegar, look up recipes for 'lemon chess pie', which use lemon juice instead. As for the cornmeal ... it typically thickens the filling, to get it to the proper consistency. The typical repla...
Saving old chocolate I found a bag of chocolate chips in the back of a cabinet that's well past the 'best use by' date and showing signs of bloom. From experience, I know that it won't melt right, and has a tendancy to be a bit grainy if used as-is. Is there something that I can do to revive it? If there isn't, are t...	I don't know of a way to revive old chocolate, however you can use them in applications where baking isn't necessary, like refrigerator cookies, rice crispy treats, or cereal bars. Keep in mind that these things will only be as good as the ingredients, so if your chocolate doesn't taste good it's best to chuck it.
Can I make fried chicken without a deep frier? I've made southern style fried chick before and really enjoy it but found using all the oil to be quite expensive. Could I: A) Pan fry it? (I know this one is a stretch but could it work if the chicken breast was precooked?) B) Only make it so the oil covers half the chic...	B is your best bet. In fact, that's the original (And IMO, best) way to do it! Find a nice heavy cast iron skillet, fill it around halfway with oil, and then fry your chicken and rotate it in the pan as needed Here are some links: http://allrecipes.com/recipe/deep-south-fried-chicken/ http://www.foodnetwork.com/recipe...
What is inside the Prawn Cocktail crisps flavour? I'm looking to make something close-enough at home for a friend. I'm suspecting it doesn't actually have Prawns in it.	Assuming you're talking about Walker's brand, we can see the following ingredients list from Tesco.co.uk (should match what's on your bag): Prawn Cocktail Seasoning contains: Flavouring, Sugar, Glucose, Salt, Citric Acid, Potassium Chloride, Dried Yeast, Dried Onion, Vale of Evesham Tomato Extract, Colour (Paprika Ext...
Preparing dried mushrooms for risotto I plan to cook a basic mushroom risotto. However, the supermarket near us did not have shitake or any other uncanned mushrooms, they only had dried ones. My question is, do I just remove the stem and place it straight into the risotto as the risotto finishes cooking? I've seen a...	I just made mushroom/truffle risotto for lunch! No joke!! Here's what to do with the dried. First, rinse thoroughly, they're infamous for grit. Now soak them for one half an hour in a little bowl of the broth (hot) you intend to use for the risotto. No need to remove stems, just chop them up with the rest. After one ha...
So much water in cake, how to fix? My mango chantilly cake has fallen, due to too much water inside the plastic storage. Now, assuming that I don't have an oven what are the practical workarounds that I can try to fix the cake? So far this are the things that I did: Removed all the water, but still the cake is watery...	If you have a stove: Put a pan on the stove and use low heat to "toast" your cake. If you only have a rice cooker: The rice cooker is only for "wet-cooking" like cooking rice or steaming. I don't know whether toasting food in the rice cooker breaks the cooker. Therefore I don't know how to fix the cake then. :(
What are bagel chips? This recipe for southern-fried chicken mentions something called "bagel chips." What exactly are bagel chips, and how do you make them? All I can find are recipes for it or places that sell something in a bag that resembles potato chips.	Bagel chips are just bagels sliced into little rounds- think bagel pepperoni. I know of a few different ways to make them, but generally you just bake or toast the rounds (you can butter each slice a little bit or drizzle olive oil over them before baking) until crispy. Here's a good recipe. I'd personally recommend us...
What's the fastest way to cook oatmeal porridge? I often eat porridge for breakfast, and the way I've been cooking it is by adding oats & milk/water to a bowl, putting it in the microwave until it boils, and waiting for it to cool. The problem with this method is that the whole process takes 20-25 minutes, mostly due ...	For my daughters, I usually have a speedy porridge process that goes like this: Oats, sugar and water to cover (we don't use milk, but it would be the same) in the bowl. About 3 minutes in the microwave, just to boiling point. This makes a fairly thick porridge, which is stirred for a minute to let steam out. Drop an ...
Can I make grain-free noodle/ravioli/dumpling dough? I'm celiac and I'm intolerant to virtually all the grains (also to corn/maiz). So, the question is if I can make noodle/dumpling dough without grains? Yuca and potato starch are good for me, also chickpea and other legumes are fine. Any suggestions?	You could look into cellophane noodles. They're made from starch (often yam or potato), so it sounds like they'd work for you. If you have a decent Asian grocery store around, you may well be able to just buy them, too. You'll just have to be careful to check the ingredients, as they are sometimes made with corn starch...
Why isnt my salt about 39% Sodium? I'm looking at the nutritional information on a pack of salt, as per the panel, 33.5g/100g is Sodium, everything else is in mg, totaling up to less than 1gm. The Ingredients section lists Salt as the sole ingredient However, atomic mass of Na = 23 , Cl = 35.5 (approx) As per this, ...	Minerals, naturally found in salt whether it's mined or evaporated; and believe it or not, water. Infosa In the US, the FDA requires that salt must not contain more than 2.5% minerals other than NaCl and still call itself salt. That 2.5% does not include water. HowStuffWorks Your numbers for sodium content seem a bit l...
How long can we preserve yogurt using a refrigerator? How long can we keep yogurt in the refrigerator and still consume it?	This link should help you. It should be ok at least a week or two past the use by date. http://www.eatbydate.com/dairy/yogurt-shelf-life-expiration-date/
Cooked meat diaper: toxic? I accidentally left the meat diaper underneath my roast in a slow cooker. After 8 hours, the diaper is mostly disintegrated. I am able to fish out fragments, but big chunks seem to be missing. (For one thing, these sorry remains don't have any thickness to them.) Is it safe to eat the rest o...	According to the USD
Why don't other grain proteins behave like gluten? There are many excellent explanations here (and elsewhere) of what gluten "does." What I haven't seen anywhere is an explanation of what makes gluten so special. Where do its marvelous elastic properties come from and why don't any other grain proteins (or any other p...	Your question has two main parts, what's elastic about gluten, and why don't other plants have this unicorn we call a gluten protein. I'll provide some background info first, but feel free to skip ahead to the spoilers if you like. Quick and dirty background on proteins... All proteins (like gluten) are made of diffe...
What is the meaning of "cream of X" in a soup? I have often had "cream of tomato" or "cream of mushroom" soup. But I still have no idea how the recipe or preparation differs from "normal" soup. What is the difference? Is it a specific ingredient or a specific process? I tried a few searches online, but they all show r...	'Cream of' originally meant not only pureed, but cream added, regardless of other ingredients - most modern shop bought versions will either have cream or a product of dairy origin added, which is why there are often warnings about lactose intolerance on 'cream of' soups.
Is it better to fry or grill a steak? Whenever I cook steak at home I usually grill it, but is this as good as frying? I have usually grilled so it is not cooking in the juices and I thought might be healthier, but have been told that frying would make it tastier. Also would a grill pan be good to use on the hob inst...	Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours. A good, heavy, screaming hot pan is required. Oil the steak, not the pan, with vegetable or groundnut oil (olive oil will burn), and baste with butter towards the end for extra flavour. If your steak is thick...
Freezer warmed to -6C. Safe to eat the food? My freezer recently warmed to -6 degrees Centigrade during a long power outage from its usual -18C. It's now on its super freeze cycle and cooling back down again. Is the food inside still safe to eat? -6 is obviously less than zero, the freezing point of water, but I've he...	In your question, does "go bad" mean food quality or food safety? As for safety, you were nowhere near the "danger zone" either temperature-wise or time-wise. Initially safe, properly stored, frozen food that warms to -6C (or 22 F) for 30 minutes will not render it unsafe to eat. In terms of food quality, freezers (mos...
When freezing prepared meats, is it better to freeze the meat separate from the sauce/gravy? I am making a corned beef with a glaze to be eaten next week. Is it better for me to freeze the meat + gravy together, or to freeze the meat in one container and the gravy in another?	I use two containers when possible. The meat and the sauce usually thaw at different rates, so you end up w chunks of frozen meat embedded in thawed sauce. This can be messy to work with. Once frozen, it's OK to combine meat and sauce in a single container. Just separate when thawing.
Extract v flavoring What is the difference in measurements when using flavoring vs. extract? I.e.: orange flavoring vs. orange extract. I've used the extract but there is an alcohol taste that I don't want.	Orange extract is - as this term says - an extract of oranges. The aroma of oranges is often extracted at first as an oil. To make this extract soluble to water, the aroma is extracted to ethanol (alcohol) and may be diluted with water. Extracts should be used sparingly because the aroma is concentrated. (Pure) Extract...
Is sourdough more resistant to mold than other breads? My partner works at a restaurant where they serve sourdough as the bread you snack on to tide you over while perusing the menu. They are closed Sundays, which means any leftover bread on Saturday evenings goes home with the employees (since it can't be sold as day...	The short answer is yes, sourdough breads are generally more resistant to fungus due to the fermentation process of the sourdough starter. The reasons for this are only now becoming understood. This study from the Journal of Applied and Environmental Microbiology says: Sourdough is different from traditional bread be...
Extrusion pasta maker versus roller: which one makes the best pasta? Roller pasta makers require you to work the dough by hand and then run it through the roller multiple times. Some extrusion pasta makers don't even require mixing the ingredients before placing them in the machine. I have a hard time believing that t...	They are different products, so identifying one as better would be a false comparison. In terms of producing a quality product, both excel as long as one is using correct ingredients, good technique, and quality tools. There is probably a lot of information on this forum on both types. Shape is not the only differen...
Does Turkish Delight have to be this difficult? At the weekend I made some Turkish Delight based on the recipe featured in a recent BBC series called "Sweets Made Simple". Simple maybe, but highly effortful. The recipe is here, but the brief summary is: make a sugar syrup, take it to the required temperature. Make a t...	I've just had a go today. I only stirred until all the lumps of cornstarch lumps had gone, about 20 mins. It was getting very thick then! Note that the lemon juice with the sugar and the cream of tartar in the cornflour mix will convert some of the sugar to invert sugar, which is supposed to help reduce the growth and ...
Is Japanese kasutera the same foodstuff as Korean kastera? The Japanese term カステラ (kasutera) and the Korean term 카스테라 (kastera) are etymologically derived from the Portuguese "Pão de Castela". But does "kasutera" and "kastera" refer to the same foodstuff, or a different foodstuff? KOREAN CASTELLA CAKE says: I’ve come...	There is a particular baked good called kastera in Korea, but they pretty much use the term as a generic name for any Western-style sweet cakes (source: my Korean mother-in-law). So the answer is yes and no. You will find a kastera equivalent to Japanese kasutera, but it is a subset of the kastera set. The closest comp...
Should I wait until the oil smokes when frying eggs? Making ordinary fried eggs, I heat up the (soy bean) vegetable oil. I usually use the smoke as an indicator of being in enough temperature to pour the eggs in. I heard that in olive oil, bad chemicals emerges when the oil reaches smoke point. I wondered if this is t...	Considering that you're using Soybean Oil - which has a smoke point of 450°F, you might be using far too much heat for your eggs. Even if you were making an omelette, which typical recipes demand a higher temperature of ~ 400°F - you'd still be far too high if you're smoking soybean oil. In any case, I would recommend ...
Coating meat in flour before browning, bad idea? For a long time, before browning meat that would then braise, I've coated it in flour as to ensure the right consistency for the resulting sauce. Are the downsides to this method? Should I just brown the meat for braised dishes without the flour coat, then thicken the s...	I have done it both ways successfully. Flouring the meat before browning does give a little extra flavor, plus the flour continues to cook while the meat is braising. I personally think it gives a richer, deeper flavor and ensures that you won't have any raw flour flavor. If you are happy with your results using this m...
Making lemon oil from vodka I recently made some lemon oil. Here's how I made it (question at the bottom): I took the zest of about 12 lemons, packed it in a half pint jar, filled it to the top with 80 proof vodka. Left it in the window sill for about 5 days. Then I strained the zest out of it. I placed the remain...	It appears that you made some type of lemon extract, as opposed to a lemon oil. Probably good, but not lemon oil. There are two ways I know of to infuse flavor into oil. Both involve starting with oil...either a neutral oil or an olive oil. First is to heat the oil with the desired flavor product, thus extracting t...
How long is marinated raw chicken breast good for after it's been vacuum sealed? I have been marinating a large batch of chicken breast in eggs and spices. I'm going to put bread crumbs on them before cooking. I'm wondering, if I were to bread them and then seal them in vacuum sealer bags, how long would the uncooked ...	I think vacuum sealed raw chicken breasts in the fridge behave like not-vacuum-sealed chicken breast in the fridge because the meat is neither sterile nor less contaminated with bacteria than the non-vacuumed meat and there are surely bacteria that grow under anaerobic conditions. The meat will be safe for 2 days.
Why does oil reduce the effectiveness of Japanese waterstones? I've read in several places that oil should not be used on Japanese waterstones, but none of the sources explain the reasoning behind this. What, if any, damage would using oil cause and would it be reparable?	Japanese style whetstones made of natural material, also known as "waterstones", rely on water to make a paste from the material, and this paste is abrasive and aids in sharpening. Oil is not as effective as water in making this "mud" as the stone material isn't as soluble in oil. Further, once you have used oil on any...
Gas grill compared to regular (high end) oven I've always been a charcoal guy, but as I'm thinking about buying a new grill I've looked at gas grills, with the convenience of cleaning, speed etc. But I still can't help to think a modern oven would be able to fulfill a lot of what a gas grill can do (oven broiler plus...	While you are correct about the basics - both a grill and an oven can roast and sear, and it doesn't really matter if the heat comes from above or below. However, there's some subtle details: An oven will have fine temperature control (via a thermostat). With an outdoor grill you can impart smoke-flavors (either via ...
Can you call the stuffing you put in Turkey "filling"? They seem a bit similar to me, but a lot of people argue that the answer is "stuffing" and that you can't call it "filling".	I am from Eastern Pennsylvania, where we call it "Filling". Good luck convincing the rest of the world, though. I catch crap for it all the time. Filling, Stuffing, Dressing....It's all the same, regional dialects aside.
What is the liquid often ladled onto the grill top in restaurants? At some restaurants, I've often seen the cook place something like vegetables onto the grill top, ladle a small amount of liquid on top of them and then cover it with a lid. My assumption is that this is water so that the steam will help cook the food ...	What you describe is grill basting - where a liquid is poured onto the grill and covered (with a metal salad bowl or a basting cover) to more evenly cook the food and maintain its moisture. The liquid is added towards the latter half of cooking, as adding it in the first half of cooking has no real beneficial effect. A...
Crock pot left on high for longer than recipe called for My recipe said to cook the chicken on high for 1 hour then low for 5-6 hours. I forgot to change to low and it was on high for almost 2 hours. How do I adjust the time on the low setting now?	Make sure nothing burned onto the sides (scrape it out if necessary), and add extra water if too much has boiled off. After that, I'd probably check it after 3 hours on low, pretending that the hour on high cooked it twice as much as it would have on low, and see if you think it's done. No harm letting it go the full r...
How often should knives be sharpened? I've a Wusthof classic ikon knife which i've had for about 5 months, it seems to be losing it's edge. It's regularly honed with a grooved honing rod, but I'm unsure if I'm doing it correctly. I've watched several videos on how to do this, keeping the blade at a constant angle of ...	For a home cook: Honing should be done before or after heavy use or once every couple of weeks, depending on how finicky you are about the blade itself. Proper honing can stave off the need for an actual grind/sharpen for years. -Honing realigns the existing edge. Just a few strops on each side of the honing steel. It ...
Is there such a thing as a bone cleaver? When I was growing up, my mother had a massive, MASSIVE cleaver that she kept in the kitchen. It was immense and heavy. My father had gotten it when he worked in a butchery. This cleaver has since been lost to us. I would like to find something similar. When I asked her what th...	Absolutely. I have this one here: J.A. Henckels International Classic 6-inch Cleaver ... it is billed as being designed "for chopping through joints and bones". These cleavers tend to have good, solid weight and a short blade bevel to give it endurance and power. You would not slice things with this. This is a moment...
Why do bread and butter pickle recipes call for onions, mustard seed, and celery seed? I recently made a jar of bread and butter pickles. I understood most of the rationale behind the ingredients and directions in the recipe - the cucumbers are salted to draw out water and break cell walls, then put into a highly satu...	Those are the flavorings. Just like dill pickles have dill in them, those are what give the flavor profile that people expect from bread & butter pickles.
Is there any advantage to resting (banana) bread batter? I make several different types of breads (apple, banana, etc.). All of them have some commonalities, which includes that they start out life as a batter, don't require yeast (baking soda and hot water does it), and use normal (not gluten-free) flours. What I can...	The leavening action of baking soda begins as soon as it is moistened - that is as soon as you mix your wet and dry ingredients your baking soda begins the chemical reaction that creates the carbon dioxide which causes the rise in your quick bread. Because of this I would say that there is no advantage, but in fact a d...
Grinding dried chiles in a mortar and pestle? I purchased some dried chile peppers from a local market thinking that I might be able to grind them up in a mortar and pestle. That completely failed - the peppers didn't grind at all, and instead mushed up. Is there any way to grind peppers in a mortar and pestle, or is ...	That sort of grinding only works with seeds and such. Chiles are too fibrous. I use a cuisinart mini mate chopper/grinder for all my spice milling needs. There's a dull side to the blade for grinding stuff like peppercorns, and a sharp side for stuff like chiles. About the only thing my mortar and pestle ever gets ...
How should pomegranates be stored? What is the proper way to store a pomegranate? How long can they be stored for at room temperature? Would refrigerating pomegranates cause any problems (I'm a little worried about the fridge getting slightly to cold, freezing the seeds and ruining the fruit).	According to this page: Whole fruits can be stored for a month in a cool, dry area, or refrigerated up to two months. The seed pips can be frozen in an airtight bag up to one year. Fresh juice should be refrigerated and used within two to three days. In my experience in a very dry climate (Colorado) after a couple we...
Uncooked chicken burgers in the oven, thawed, then put into the fridge So I took uncooked, frozen chicken burgers and put them in the oven at about 350 and left them for about 15 minutes. But then I had to leave my apartment so I took them out. They were warm and unfrozen. I put them in the fridge and so I want to kno...	They are probably safe to eat, although it's difficult to tell for sure. The basic rule is that food should spend no longer than 2 hours in the danger zone between 4 and 60 Celsius. Assuming that it took them less than 2 hours to go from "warm and unfrozen" to fridge temperature (which is below 4 Celsius), they are of...
What is the proper salt to water ratio for turkey brine? I want to brine a turkey but have heard conflicting messages on how much salt to use. I have heard 5% salt mixture and from others I have heard 10 salt mixture. I would like a somewhat strong taste of salt. For the sake of this question we can assume I'm going t...	A good turkey brine should be around a 9% solution - 9g salt per 100g water - that's 90g salt per liter. You shouldn't go below 6% brine, but using a solution anywhere in the range of 6% - 9% should give you excellent results. Soak for 12 hours if you're soaking a whole bird - keep it to around 6 hours if you're brin...
Why do we eat unripened chili peppers? Many types of peppers, such as Anaheim peppers, poblano peppers, serrano peppers, and jalapeño peppers - are red when fully ripe and green while immature. However, most of the time I've seen these peppers for sale, they're sold when they're green (unripened). Is there a particula...	You can get red jalapeños at some markets, but you're right, most places sell them when they're still green. They sell them for the same reasons they sell green bell peppers, which includes: some people prefer the milder, grassier notes (or just don't know better) they're cheaper to produce (don't have to wait for th...
How to cook a 2-inch thick steak to medium? I have a striploin steak that's about 2 inches thick. I'm going to sear it in a hot pan on all sides. And then put it in the oven to cook it. I want it to come out medium to medium-well. How long do I need to bake it for and at what temperature?	I think this question is hard to answer exactly. The easiest way to estimate the duration of the steak in the oven is to cook the steak at ~260°C and after >3 minutes each side (altogether >6 minutes) to measure the inner temperature of the steak. 57-60°C should be medium rare. Of course this his method requires a ther...
What is an alternative to chicken broth for Mexican rice? A recipe for Mexican rice calls for chicken broth. Where I live, this is difficult to buy and expensive. Is there any alternative?	Some recipes might be pickier, but Mexican rice is almost certainly the kind of thing where the broth is just there to add a bit of background flavor, and it doesn't have to be specifically chicken. So you can be pretty flexible. Your primary options are: Use a different kind of pre-made broth. They'll all work for so...
Clear cauliflower and blue cheese soup - how to get it clear I am trying to recreate a Cauliflower and Blue Cheese soup I had many years ago (at a ski resort - the private chef wouldn't tell/sell me the secret recipe). All the recipes I have tried end up being thick cauliflower 'glue'. They're more towards a paste/sau...	If it is clear, it must be broth-based, with the cauliflower being reserved for another purpose, I would assume that a light sprinkling of perhaps less cooked cauliflower is used (rather than the cauliflower used for the broth) so that it retains its shape while sprinkled in the soup.
Binder, thickener, emulsifier for parmesan? I want to make a paste for coating out of parmesan. With softer cheeses that's not so hard, but how do I blend a hard cheese like parmesan into a paste or colloid-like form? Any suggestions most appreciated!	Melt hard cheese with a little sodium citrate to make "processed cheese", which is pourable and moldable while hot You can make sodium citrate by heating the juice of a small lemon (2 to 3 tsp) in the microwave, and then adding one tsp of baking soda, and heating until it stops reacting (bubbling). Then add 1 cup (~100...
Parsley storage I am trying to store parsley safely at room temperature using the following method: I snip off a little from the stem part and put parsley in a jar filled with around an inch of water I loosely cover parsley with a plastic bag to preserve humidity. While this method helped me keep the parsley leaves ...	The scientific reason? Not without seeing your specimen. (wink, wink) Seriously, unlike cut flowers and other herbs like sage or rosemary, parsley is simply not happy in water for more than a couple of days, especially towards the end of the growing season and/or if it had been harvested some time ago. Nothing to do w...
cake baking problem (white lumps of flour) I have a cake recipe called oil cake that has been in my family for a long time. It calls for flour and sugar and to make a well and add egg, buttermilk, cocoa, pinch of salt, cinnamon, and oil. Then add 1 cup of boiled water to which 2 tsps of baking soda have been added. So...	How it's supposed to be done The lump problem is straightforward: your mixing technique is failing. When you are using a well, you have to sift the flour first. Then you add a little bit of the homogenous liquid. So, you don't pour oil, eggs, etc. into the well, but first get them all into another bowl (including the ...
Which type of flour would be better to use in this case? I have 450g whole wheat white flour and I would like to bake a bread which needs 500g. I have also different types of flour, corn and barley flour, Which one to use for that 50g shortage of flour? Note that the shops are closed now, that's why I need to use one ...	As you will be using whole wheat flour as opposed to the flour called for in the recipe, you won't need to choose based on preserving the original texture. I would recommend the barley flour as being most compatible with wheat flour.
How to measure 7g yeast and 10g salt without a proper scale? I have a 10g precision kitchen scale and I need to measure 7g yeast and 10g salt. So I need to use teaspoon here, the following is the teaspoon I usually use and I wonder if it's the correct one. Is there any other method I could use to measure the yeast and...	(1) A packet of yeast is typically 7g exactly. So if you're buying yeast by the packet, use one packet. But assuming you will be measuring from bulk yeast, the correct measure by volume would be 2 1/4 tsp instead of 2 1/2 tsp. (2) The weight of salt relative to its volume varies considerably depending on what salt ...
Burned Cookies - Now what? I made Cookies and they are burned at the bottom. What can I do to remove the burned layer without destroying the cookies and keeping as much as possible from the good parts? I was thinking of sand paper but I fear this leaves a taste from the "sand" and may be even not healthy.	First off, do not use sand paper. The sandpaper grit will wear off over use (which is it's function) and possibly remain in the dough. You don't want anyone eating sand paper grit, and I'm not even sure what it would do. It might even be a hospital-level problem if the grit gets embedded in any digestive tract tissues ...
What is a halogen burner or (?) cooktop? How does it work? I often order from a restaurant supply store for commercial quality items. I just received a new fry pan and on the label it noted that it was safe for electric, gas, and halogen. I haven't ever heard of halogen burners or cooktops. I looked up "halogen burner...	Halogen hobs are a type of electrical resistive hob which work just like a halogen incandescent bulb. In fact, the reason why incandescent bulbs are being phased out is that they are so inefficient, giving off most of the energy they use as heat instead of light. A halogen hob uses the same kind of tungsten filament as...
What food dissolves in acid but not in water? I've recently been learning about molecular gastronomy, and I was wondering - what edible substances do not dissolve in water, but do in other liquids (e.g. acid)? In particular, I'm looking for something that can hold other things - for example, consider this hypothetical...	If your question is specific about acid: Nothing. The conventional way acids work is by dissolving them in water. I even have some vague memories that it's not technically correct to call a substance an "acid" before it has been dissolved in water - for example, pure HCl (a gas) is not an acid, but once it is dissolve...
power outage/frozen meat We were on vacation for a week. The neighbor said we were out of power the whole time. We have a chest freezer full of beef. It thawed but remained in the freezer unopened the whole time. Is the meat bad if it is thawed but still cold? Can we refreeze it and eat it?	You may be able to salvage some or all of it if the meat was still cold enough to contain ice crystals, otherwise I'm afraid it's a total loss. There is a guide here. If you do have to discard it, check with your homeowner's insurance company. They might cover the loss.
Do I have to peel red potatoes before baking them? I recently made some potato wedges in the oven. I shared this recipe with my relative, who admonished me for not properly peeling the red potatoes before baking them. She claims that there are disease and viruses that lie on the skin, so peeling it will get rid of it....	No peeling is needed. A good wash and proper cooking will handle all of your food safety needs.
Do I add salt to my sunny side up eggs before, during, or after cooking? I was wondering if it makes any difference to the taste, texture, or any other factor. I tried googling but there are very few resources and some of them are contradicting. If anyone could enlighten me, that would be great. Thanks!	(1) Taste. When you salt your eggs DOES affect taste because it affects the way your tongue comes into contact with the salt. If you salt your eggs before or during cooking, some of all of the salt dissolves in the water that is in the eggs (raw eggs, overall, are roughly 75% water) and is dispersed over the surface...
Are there special considerations for making a pie with the express intention of freezing? This past weekend we visited Rodale farm's organic apple festival, and we spent all of yesterday canning. We also have several peaches from making a batch of fruit ketchup. We still have about 1/4 a bushel of apples left, so I wa...	For apple, specifically, I tend to add a very thin layer of quick oats to the bottom of the pie filler to soak up any excess moisture. But nothing else really stands out in my recipe if I were to freeze it. My big thing is to use something that can handle the temperature change from freezer to oven (such as pyrex), and...
When to add vanilla beans to a sauce? I would like to make a simple vanilla sauce for my cake. So far, my idea is to cook a sweet cream pudding (using a pudding mix from a bag), and then enrich it with ground vanilla beans. At what stage should I add the vanilla so that it releases the most flavour? When the milk i...	Slice bean in half. Use knife blade to scrape seeds out of bean. Scrape seeds from blade into milk as you are heating. Added bonus: toss scraped vanilla pods into a bowl of sugar to create vanilla sugar. Best flavor release of vanilla into a fat-based mixture is achieved during heating.
Low-fat quark plus blended blueberries -- texture changes over night? I tried to prepare my own blueberry quark by blending (about 200g) of (European) blueberries and gently mixing the result with 500g of low-fat quark. Season to taste with sugar. The result is nice -- but not after a night in the fridge! The next d...	What you describe are definitely symptoms of coagulating protein. Not all proteins in quark are coagulated, else it wouldn't be creamy but rubbery like mozzarella (actually, more like cottage cheese, because it would still be grainy). My first guess is that the blueberry acid curdles the protein. Blueberries are also ...
How to shell macadamias without a special tool? I know you can get tools like the Bonk and MackaWhacka specifically for shelling macadamias but I've very rarely had them handy when I've needed to do it. In the past I've sat macadamias in a little hole in the cement outside and smashed them with a hammer but it would m...	I've used C-clamps before. You set the macademia in it, then tighten it down 'til it cracks. You can keep a gloved hand around the nut while turning the screw with the other hand to avoid the risk of flying shell bits. (but you should be turning slow enough that it doesn't crack explosively) It does take some time, b...
Is a longer defrost better than microwave defrosting? I was taught the idea that if you let frozen meat thaw out over night then it is better for the end product that defrosting it in the microwave? Does this have merit or is it just an old wives tale? Also does cooking frozen meat effect the taste or will it just tak...	Microwaving meat to defrost it tends to start cooking it at the edges and generally make it go weird and rubbery (scientific terms I know). So yes, it is better to defrost 'naturally' in the fridge, in terms of quality. Freezing damages meat by bursting the cell walls as their water expands. This affects the texture mo...
Is there any way to salvage an old rusted wok? Hello Seasoned Advice: I cannot find an answer on any previous posts here relating to woks about what to do if the wok is Already Rusted. I found this wok in my husband's house when I moved in - he has no idea where it came from or how long it's been there. I have no inf...	Hi Leigh Anne and welcome to Seasoned Advice! First let me say that you will probably get a few different answers as many of us have different ways of handling such issues. Since you had what sounded like a pretty good amount of rust to start with, I would recommend a thorough cleaning with steel wool to ensure that yo...
How to cool 8 liters of cooking oil quickly for transport and disposal I am running a small market stall where I have a Winco EFS-16 Fryer which holds 8L of oil. Since I have to be out of the park about 1 hour after we turn off the equipment, what is the fastest and safest way to transfer and dispose of the oil after...	I don't know that this is necessarily the best way to do things, but if it were me, I'd likely rig up something using a few disposable aluminum pans : To assist in our cleanup, we'll start out by assuming that your fryer is set to one side of a full sheet pan, with the other side free as a catchment area for any spills...
When should garlic be added to the pan to get maximum pungency? When you crush raw garlic and use it as seasoning for vegetables, is it best to put it the pan first and let it begin to cook before adding any other ingredients, or is it best to add it later on? Which order is best if you want the garlic flavor to be s...	Garlic's pungency is released by cutting it. The more finely the garlic is cut-up, the stronger its taste will be. So minced garlic will be stronger than chopped garlic. Chopped garlic will be stronger than sliced garlic. Etc. Cooking mellows the sharp pungency of garlic. More cooking - milder flavor. In order for...
Why is the nutritional composition of tofu different from soybeans? The fat:carbs:protein ratios in soybeans is about 25%:35%:40%. In tofu (which is made from soybeans) these ratios change to roughly 35%:10%:55%, so it becomes a low carb food. Where did all the carbs go?	They were literally thrown away, physically removed from the whole. The basic steps of making tofu are: Make soy milk out of the soy beans. The residue after straining the milk, called okara, is not used in the tofu. It contains lots of carbohydrates, especially insoluble fibre. Curdle the soy milk with epsom salt....
When sauteing should I put onion or garlic first? Most of the dishes here in the Philippines involved sauteing. But I am a little bit confused on what should I put first, are there any advantages on it? Questions: Should I put onion or garlic first whenever I am conducting a saute? What are the advantages of putting ...	Onions always benefit from a few minutes on their own to soften and start sweetening. Garlic burns easily, especially when finely chopped or crushed, so in general should not be fried as long as onion. Having said that, when doing a quick stir fry or similar dish, you can throw in the garlic first for 10-20 seconds so ...
Can I thaw whole Ginger root to use later? Can I thaw a whole piece of ginger root to be used later to make candy? If so, how long can I keep the thawed piece? I froze a healthy root in an airtight container for two weeks, but when I thawed it in the refrigerator overnight it became slimy, mushy and was oozing juice s...	No, you can never restore a fruit or vegetable to its original texture after thawing. Physically, this is caused by the water in its cells expanding and bursting the cell walls. When it thaws, the water flows out of the damaged cell walls. It is not actually pure water, but cytoplasm, so it can feel differently from pl...
Where can I find good ground sumac? An Iranian friend once gave me some ground sumac to eat with a meal. I loved its tangy,clean taste. I later bought some online, but there was no tangy taste. Tried an import store with the same result. Would like to find the good stuff.	As with almost anything you can purchase ground, you can also purchase sumac berries whole: You may be able to buy them whole locally, you can certainly buy them whole online, as that picture is from Amazon. Spices lose their flavor quickly once ground, it's almost always better to grind your own. If you don't have a ...
What is the best way to infuse mint into a tomato sauce? I want to create a tomato based mint sauce. I have access to fresh mint. What is the best way or the best time while cooking the sauce to incorporate the mint? Are the flavor components in mint water or fat soluble?	Mint likes oil. And it likes water. And it likes alcohol. Like most complex flavors, mint is complicated. The greener, vegetal notes are going to be from compounds like chlorophyll, and will be alcohol and very weakly water soluble. The astringent, sharper notes are going to from compounds like menthol, which are oil ...
Is there a way to tone down the flavor of celery in an Oyster Mushroom Chowder? I just created an oyster mushroom chowder with a cashew-cream base for my vegetarian wife who can't do dairy. It turned out OK, but I overdid the celery and it tested strongly like cream of celery soup. Is there any way to cut back the fl...	I'm going to step out on a limb here and declare that you'll need to add more of the other ingredients. Even then, you're likely to throw off the overall balance of flavors because they have not all cooked together. Here's a study abstract that suggests there are about 6 compounds that primarily contribute to the flav...
Best way to preserve a meat without using refrigerator I don't have refrigerator in my apartment, this is because I want to prepare myself from traveling to many countries, doing job-related and church related activities. My most common problem is how to preserved meat without using refrigerator? So far this are my wo...	Meat spoils because it is packed with water and all the nutrients microorganisms crave. To make meat not need refrigeration you have to make those things unavailable. Dehydration is essential. Salt is also helpful. Salt the meat heavily and dehydrate it on a fan or in the oven. You end up with jerky which, if sealed fr...
Does cooking one month expired canned goods render it edible? Sometimes when preparing to eat canned goods, I realized that it has already expired. I am hesitant to throw it away because it may still be edible. Question: Does cooking expired canned goods make them edible? Assume that it expired no more than one month ...	If the food is spoiled, no, it's still unsafe, because cooking may not destroy toxins that have built up over time. Botulism is a particularly nasty one that will not be destroyed without pressure cooking, and can really, really mess you up. ... but in the case of canned goods, if the cans are still intact (no punctur...
Sausage exploded and looks foamy I cooked turkey breakfast sausages in a 350 F convection oven and one exploded. The stuff that came out looked a little foamy and the juices before it was cooked looked a tiny bit foamy. This may be completely normal but just want to be sure if it sounds safe to eat. The sausages were ...	That foam is perfectly natural. The foam is the result of meats natural protein composition. If you've ever poached eggs, or boiled lobster, or cooked a stock, you'll know that the water can become a little scummy. If you leave the pot on, that scum makes a white-ish or grey-ish foam that forms lovely looking rafts. Th...
What do I do with leftover egg whites? How long are they safe for? I made two Leche Flan the night before last, each calling for 10 egg yolks...so, I was left with about 20 egg whites. I've stored them in the fridge in a tupperware container. How long are they good for? What can I make with them (other than scrambled ...	I can't really answer the question on what to do with the egg whites but the question how long the egg whites are good: two to four days. Hmm, what about macaroons?
Making Herman the German starter using brown sugar I have a recipe for Herman the German cake and starter that calls for white sugar. One of the comments said the person used brown sugar to feed Herman. It wasn't clear if she used brown sugar to create Herman. I love the flavors brown sugar gives. Can I make a sta...	I'm not sure but I think brown suger can also be used to make a Herman. The Herman dough consists of Lactobacillales and yeast. Both need sugar to live. White refined sugar mostly consists of saccharose (99,96 % saccharose, 0,04 % inverted sugar syrup).1 Brown sugar is nothing else than white sugar mixed with molasses....
Amish Friendship Bread starter with buttermilk I saw a recipe for an Amish Friendship Bread that called for buttermilk in the starter and feedings. If I made this and gave some away, are the recipients now required to continue to feed the starter with buttermilk or can they feed it like a normal starter? I don't wan...	Probably not... Though there are plenty of starters that include dairy, instant mashed potatoes, fruits, etc to inoculate or feed the starter; the goal of any starter culture is to grow and maintain a of yeasts that can efficiently and effectively raise bread, normally wheat or rye-based bread. Any ingredient added to...
Does the quality of garlic degrades if I chopped, fried then use it after a week? Here in the Philippines, most of the viands uses garlic, specially whenever we sauteing. Due to this I've found a shortcut in order to reduce the time I need whenever I cook. Instead of peeling the garlic, chopping it in bits then frying...	Does the quality degrade? Yes, yes, a thousand times yes. Garlic (like onions and other members of the allium family) begins to undergo chemical changes the moment you cut into it. It's the same phenomenon that causes you to tear up when you cut into an onion. Quoting liberally from Wikipedia's article here... The ...
Why does my jelly crystal box single out pineapple, kiwi fruit and paw paw as preventing setting? Assumptions: For American readers - I'm talking about Jello not Jam. in Australia Paw Paw refers to Papaya I've got a box of Aeroplane Jelly that states: DO NO ADD FRESH PINEAPPLE, KIWI FRUIT OR PAW PAW AS JELLY WILL ...	Certain enzymes (proteases) cut the protein bonds that create the mesh that causes the jelly (or Jello, or gelatin) to, well, gel. Orange, watermelon and plum do not contain enough of those enzymes to interfere with gelling. In addition to paw paw (more commonly known as papaya in the US), pineapple and kiwi; mango, gi...
How would I produce (stable) foamy bechamel sauce? I recently ate a dish that was topped with a foamy bechamel sauce. It had the same creamy taste a traditional bechamel has but was much fluffier and less set, a bit like a mousse. I would like to reproduce this but I am not sure whether a foamer would be enough or I'd...	I ended up getting the recipe from the chef himself! It turns out that gelatin makes little sense at the temperatures involved unless you up the quantity in which case the texture gets altered for the worse (I experimented only twice so I can't really be sure that it wouldn't work at all). The recipe itself calls for ...
Heating Avocado I was curious and looked for recipes containing avocados. I noticed there are hardly any recipes that contain heated or even cooked avocados, except for a few where avocado is put on a warm dish. Does this have a specific reason? Does it get inedible when heated up?	They're still edible after cooking, but they take on a texture people don't usually like too much. It's kinda similar to them being overripe, minus the browning, very soft and maybe even a little slimy. The flavor changes a bit too, but I'm not sure how to describe it. It may be subjective (I'm just completely used to ...
Sandwich wraps always getting way to crispy I sometimes make sandwich wraps using water, flour, salt and oil. I mix salt, wheat flour and a tiny bit of olive oil and add hot water until I get a homogeneous sticky dough and let it rest for about 45 minutes. After that I roll it out down to about 1 mm. I heat up neutra...	If you are using a "tiny bit of olive oil," I'm sure you are using too little. I have only made tortillas using shortening and lard and when doing so, my fat weighed-in at nearly a quarter the weight of my flour. I don't know how you measure-out your ingredients, but that would be roughly 1/3 cup lard or shortening f...

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