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Cooking Ramen noodles in broth or not? I was wondering if there’s a downside in cooking ramen noodles directly in the broth it will served in. From the recipes I see, ramen noodles are cooked in slightly salted water and then incorporated into the hot broth. With instant ramen noodle, cooking directly in the broth see...	Usually it's best to cook dried noodles in boiling water, and drain and rinse them in cold water when they are done. This does a couple of things: helps ensure that the noodle is equally cooked all the way through (instead of getting overcooked on the outside by the time the centre is cooked). by using separate water,...
Fried capers and caper alternatives I've really been getting into capers lately - mostly just the ones you buy from the store in the little jars that cured in either brine or lye. I didn't even know what the heck they were for a while until someone told me and I looked it up on the internet - basically flower buds tha...	All capers can be fried crunchy. If you're using capers that have been packed in brine, you should rinse off the brine and thoroughly dry the capers before frying. If you're using the salt packed capers, you can soak and rinse them, just rinse them, or just brush off the excess salt. They are very salty in the package....
Reasonable level of inaccuracy in thermometer? A little over a year ago I purchased an expensive digital scale / thermometer combo: http://www.breville.com.au/thelittlegeniustm-kitchen-scale.html It works fine however recently I took a go at testing the thermometer to see if it was reading accurately. I fill a pan up ...	That is ridiculous. 5% is simply too large for an acceptable margin of error. I'll accept 2 degrees F tops, and I have never spent that much on a thermometer. If you want to spend that kind of money, this one won America's Test Kitchen testing: That's the Thermopen. It's accurate to less than a degree F and it gives ...
What should I do with a turkey after roasting but hours before dinner? I work overnight, from 12 AM to 8 AM. When I got in, my only instruction was to check the turkey by 1 AM. I was also told by the co-worker I was relieving that she put the turkey in at 9 PM. And the temperature was set for 350°. I researched online...	If this happened to me, I probably would not refrigerate it, since I think it would tend to create both food safety and quality issues. Basically, one should not attempt to make two extra trips through the "danger zone" of bacteria growth for 20 lbs. of food unless it's absolutely necessary. You should NOT refrigerate...
How can I fry leftover mashed potato? Today I need some tips on reusing mash potato. And not the "don't do it" tip. I mean, how can I fry it? So far I've pretty much limited my reuse of mash potato to fried pattie-type things, but I found this doesn't work so great with every mash potato I come across. Sometimes it's ...	For one half of your problem: You can add a little bit of milk to dry mashed potato to make it moister, if it's too dry to use in a given application. The other half is a little more difficult, but instant mashed potato can be used to sort of "soak up" some of the moisture to make it drier.
What material/metal is typically used under the layer of coating in 'ceramic' frying pans? I am looking at different ceramic frying pans, e.g. this lagostina one, but from reading the product description it is really hard to figure out what metal is the main body of the pan made of. For health reasons, I'm hoping to f...	There is no material which is "typically" used. The ceramic coating works on different bases, and I have seen both aluminum pans and steel pans with it. There are probably other types too. If the manufacturer won't tell you what a given pan is made of, there is no way for anybody else to tell.
Why is my pecan pie always runny? My pecan pie used to be firm years ago. Now going by the same recipe it's always runny. This time I added an extra egg, stirred it less and with a wood spoon so as not to get air and foam in the mix. The full recipe: stir 4 beaten eggs into 1 cup karo, add 2T flour, 1/2c white sugar...	I'm looking at the recipe from Karo. The only thing that stands out as potentially being your problem is that the Karo recipe calls for a longer bake time. That recipe gives a final temperature too, 200F (93C). Could it be that your pie is undercooked?
What should I look for when buying a ramen bowl? I live in Italy and I love ramen, but I can't seem to identify the characteristics that make for a good Japanese hot noodle serving bowl. What's a good capacity? Is there a well-known substitute that I'm unaware of?	This is just a personal preference I would like to share here: Size: I tend to top my ramen with things like pork slices, vegetables such as bean sprouts, seafood etc. So, I prefer a bowl with wider opening so that I can still get to the ramen on the bottom with the food on top of it. But usually if the ramen bowl is ...
Can I purify / kill germs in a water to make it drinkable by putting it in a freezer? I've conducted a research on how can I purify the water to make it drinkable and the results are many, but most of them says that drinking a freeze water can cause cancer to us. I am using a freezer safe container and I put it in a f...	The answer, briefly, is no -- freezing will not make your water safe to drink. Freezing does damage living cells, mostly because water expands when freezing, and ice crystals can break the cell walls. Thus, some bacteria will be killed by freezing. And many larger organisms (e.g., parasites, pests) will often be kill...
Which tools can be used to safely cut bone? I need to cut various types of bone for its marrow (ie, leg of lamb, or pork bone). I'm wondering what type of tool would accomplish this safely. I've considered bolt cutters, saws, large cleavers, but I'm still not sure. The bone will be stripped of meat, and will mostly be...	Well, if you don't want to spend a fortune on a Commercial Butcher Shop Band Saw, your best bet is a bone saw. Image from Philly.com Here's one on Amazon. Here's a less expensive one from Cabela's. Here's a fairly reasonably priced Band Saw with Grinder. If I was going to do a lot of butchery, I'd consider that.
How do I heat up rice and pasta at work? I want to heat up rice or pasta at work so I can have a hot meal with rice and chicken or pasta and chicken. There is a microwave there - can I use that?	To reheat left over rice, microwave is the best! Put a clean damp (wet but not runny) cloth or paper towel on top of your rice in a microwave safe dish and heat it for 2 minutes. Don't put a lid on top of the dish. Left over pasta is always gross, no matter how you reheat it. So stick with microwave. If you pasta is no...
Why potatoes need to be boiled in order to make alcohol? I have read a couple of recipes and descriptions of what needs to be done in order to produce alcoholic beverages such as vodka and rum. I was surprised to learn that basically all the sources use boiled potatoes, not raw, peeled potatoes mashed in a blender. I ...	Vodka by definition is a flavorless distilled alcohol, retaining any of the organoleptic properties of the grain or potato could be considered as ruining the end product. Potatoes are a good source of starch, but brewers yeast has a limited ability to break down starch into usable fuel; its preferred fuel sources are r...
Can You Blowtorch A Pig Skin to Make it Crispy? I like to try this recipe here. http://panlasangpinoy.com/2014/01/11/crispy-oven-broiled-liempo/ Liempo means Pork Belly in our country. Anyway, my oven is a simple gas oven with no broiler option. It doesn't have a heat on top or slot at the bottom. I can't make the pig...	I quite often use a bottom heated gas oven at work for my slow cooked pork joints as we can't afford to have our main ovens on such a low heat all day. Never once have we had an issue getting crispy skin. Using a blow torch you will probably find the skin blackens on top and the underside still being chewy-er than out ...
What caused my homemade "Nutella" to go bad? I had a first try on a self-made recipe for a chocolate-hazelnut cream, in short Nutella. Question Even though I used ingredients that wouldn't have gone bad singularly, the cream as a whole had an intolerable acid smell after 1 week from the preparation. What could have be...	This is a basic fact of food safety. It doesn't matter how long each of the ingredients take to go bad separately. Prepared food will go bad soon unless you do something special to preserve it. In your case, you had hazelnuts, which don't go bad because 1) they have too little water, and 2) bacteria cannot enter their...
Why does my knife leave grey streaks in the butter? Sometimes my flatware leaves grey streaks in butter. I've only seen this with knives in cold butter. They claim to be stainless steel which I would think wouldn't do this. If I recall they were the very best flatware Target had to offer ;) Is something leaching int...	The photo suggests you are using a knife that has serrations. Dirt can get trapped between the serrations. This is not likely to be metal from the knife, but the dirt.
Should iodized salt be avoided when salting meat? Should iodized salt be a avoided when salting meat? I have heard people telling me that iodized salt makes meat taste funny when using it for meat purposes. Is this true or can regular table salt still be used to salt meat? Also should the salt water mixture be heated ...	I assume you are making a brine? Such as pastrami, corned beef, pickled pork, etc. If so, you probably want to go with kosher or pickling salt. Both are pure salt, and pickling salt is ground more finely to facilitate mixing with cold or lukewarm brines. You can use iodized, table, or sea salt, but there are additive...
Chicken Tikka Masala tastes a bit off I have made chicken tikka masala recently and it turned out alright. I got the texture and look properly, but, however, the taste seems a bit off. I have used the chicken tikka masala, onions, cihlli powder, heavy cream, tomato puree and orange peppers, as per directions. However ...	You aren't getting the 'Indian restaurant' taste because you aren't using Indian restaurant techniques. Most Indian restaurant curries are based on a 'gravy' made with copious amounts of garlic, onions and ginger, stewed for several hours. They also use large amounts of ghee to add richness (and a boatload of calories)...
Jam scum after sealing I made strawberry jam and bottled and sealed using wax discs. I'm planning on selling the jam but scum has formed on top. If I open the jars they will have to be refrigerated and won't last. Is there anything I can do to save my jam without opening them?	Did you skim the scum during cooking? Also, sealing with wax is no longer considered safe, especially if you plan to sell the jam. It's possible that what you see is mold and not scum. http://nchfp.uga.edu/how/can_01/prevent_spoilage.html You might be able to save your batch, if it's not moldy if you throw away the w...
Is a smoked pork shoulder a suitable substitute for ham hocks? In reference to a recipe for ham hocks and beans, can I use smoked pork shoulder instead of ham hocks and still get a good result? What will be the difference in end product, if any?	Ham hocks are used to add a variety of properties to beans as well as other vegetable dishes like greens and stews. Ham hocks predominantly add smoky flavor and salt. In dishes where the ham is cooked for a prolonged period with water you also get an improved mouth-feel from gelatin that dissolves into the stew. Aged...
Why do my huge bone broth ice cubes become tiny puddles when melted? I made some bone broth soup and froze it in ice-cube trays. When I melt these huge ice cubes (via microwaving), they melt down to a tiny puddle of bone broth. What gives?	We (humans) can be pretty bad at estimating volume by eye, especially if you're putting a bunch of cubes in one bowl - they don't pack efficiently (there's a lot of air in there). You might not actually be losing that much volume. For example, I just dumped out an ice cube tray full of cubes, and they looked like a bit...
How to store homemade pasta without freezing I'm curious how to make pasta (and in this case I'm talking about say, spaghetti, angel hair, shells or lasagna noodles, no filling) and store it dry like I would find in a box at a store. I would try to take a day where I have not much to do and make ~25 pounds of pasta fo...	Any standard pasta recipe (basically flour, salt, water or egg) should do. Unless stated otherwise, fresh pasta can be cooked right away or dried and stored for months. Cooking time will vary, of course, with fresh pasta done in a few minutes, dried in roughly the same range as store bought. When drying pasta, use the ...
When is an avocado considered bad? I'm generally an avocado purist, so I throw out any brown spots, but I notice that many restaurants serve avocado even with the brown stuff... When is an avocado considered bad, and when should the chef be notified that there's something wrong?	If it's fully green or even yellow the chances are it's still rock hard. Personally a little brown on an avocado is a sign of ripeness, I'd regard an avocado that's gone black as completely past it. https://nuxx.net/gallery/v/moblog/IMG_20100831_090647.jpg.html?g2_imageViewsIndex=1
Sous Vide and Plastic Melting? Is there a danger of the plastic bag melting for cooking via sous vide? How do you know when the plastic has melted?	Polyethylene, which is the material typically used for sous vide bags, is stable at the temperatures the sous vide bath will reach. Ensuring you're using the right kind of bag, and checking that the temperature hasn't gone too high, should avoid any risk of melting. Polyethelene is much more stable than plasticized pl...
How to stuff and/or spice the chicken BELOW the skin? Recently watch a cooking show, and in one of the recipes (before cooking the chicken) the instruction was to put the spice below the skin of the chicken. How to do it? Does it have some special methods to preserve the quality?	It's a tradeoff: salting (and using herbs or spices) a chicken under the skin, rather than on the surface of the skin, will result in a better-seasoned bird but it will make the presentation of the whole bird a bit less attractive, since the skin is no longer exactly where it should be. I've also noticed that the skin ...
Making stroopwafels with a pizelle iron Last year we spent our honeymoon in Holland and Belgium, and so for Christmas this year I wanted to surprise my wife with 2 types of cookies we were introduced to while we were there - stroopwafels, and mergpijpen. Every recipe I find for the stroopwafels requires that they be s...	I did some reading and checked several recipes. First, while all pizelle irons cook thin waffles, there does appear to be a difference in thickness from one iron to another. From the recipes I looked at, the following information and suggestions were given: In order split the pizelles in half, you must split them imme...
How do I use Cacao Nibs in the chocolate making recipe The chocolate making recipes usually say Cacao powder and Cacao butter. What if I have nibs? I can process/blitz them, but do I substitute the nibs for powder, butter or both? What is the substitution rate?	Cocoa nibs are actually one step upstream in the chocolate making process from both cocoa powder and cocoa butter. They are fragments of the fermented and roasted cocoa bean, before any other processing can occur. Usually, to get chocolate from nibs - the nibs are ground to a powder, then a fine paste, then keep gri...
Cutting the stems of banana instead of wrapping them when preserving them I am searching for a ways to preserve the banana, and most of the time they said that I need to wrap the stems in a plastic or scotch tape so the gas wont come, they said that this gas is the reason why banana ripens fast. I am thinking that may...	I eat a ton of bananas and was excited when I heard about this...but it’s a total lie. I did it for 2 weeks (2 bunches) and saw no difference. So, I did an experiment. I did 2 with and 2 without...then took a pic...then left them untouched on my counter for 4 days. Then took another pic. The ones wrapped looked EXACTLY...
Can vegetable oil be used in place of butter? I just happen to have one of those Betty Crocker cookie mixes on hand today, and the ingredients list at the back calls for 1/2 a stick of softened butter. I don't have any butter to spare today, but I do have a bit of vegetable oil, and I know that the two can be substitu...	The cooking snobs will say that butter is better, and even my fading taste buds can sometimes detect the difference. But much of the time you can make the substitute. BTW the reason for the 7/8 figure is that butter runs about 1/8 water. So you may have to use 7/8 cup of oil and 1-2 tablespoons of water. The biggest...
Using gas cooker now having problem cooking food I have a new world gas cooker bur I am finding following recipes cooking guidelines results in undercooked bases of i.e. scones, fruit pies, or Xmas fruit loaf. When baking blind, the top of food looks cooked but the bottom is soggy and uncooked. I tried changing positi...	On many gas ovens, the calibration of oven temperature is fairly slack - the manual for mine says it can be off be 30 degrees either up or down. Invest in an oven thermometer, preheat your oven until it shows the desired temperature, and see if this gives you better results.
Turkey stock in refrigerator We boiled the carcass of the turkey and let it set in the refrigerator for about 5 days. When I took it out to prepare the soup it was like gelatin. I know that's OK, however at the bottom there was white stuff. Could that be fat? I always thought fat was on the top!	The stuff at the top is fat, as oil floats on water (arguably one of the best things ever for a chef :)) The stuff at the bottom, is a collection of proteins, meat juices and all other sediments left in the stock after straining. Personally I'd scrape any fat from the top. Then depending on the solidity of my stock I'd...
Does it matter that my pots are bigger than my ceremic cook top element? I need to replace my ceramic cooktop which is ten years old, but now most of the cooktops within my budget have smaller elements, so my frypan will be larger than the elements. Does this matter?	Matching the size of pan to size of burner is the most important consideration for creating a cooking surface with even temperature. Parts of the pan bottom that reach beyond an electric element will not heat well at all and could remain a hundred degrees or more lower in temperature than the center of the pan, depend...
Is roasting a whole duck something a beginner should avioid? I have experience in my own kitchen and I can follow a recipe. I was planning on serving roasted long island duck for a Christmas party for about 8-10 people.	What I learnt from my neighbor: The most critical part also the most enjoyable part for the diners is to make the skin crispy. For this many factors should be taken into consideration (e.g. the type of oven you use, room temperature where the oven is, etc). But the trick for the skin to be crispy is how much the skin c...
Fabric to be used for cheesecloth I want to make my own cheesecloth as to aid the make of Paneer. Is there any type of fabric I should avoid or any other pitfalls to avoid? Can I use just general cotton and will this be effective in letting the whey drip out of the curds?	The problem with buying tailoring fabric for food use is that sometimes such fabric is treated. Many treatments are not especially problematic (for example starch), but there are others - there is a method for making shirt fabric wrinkle-free which uses formaldehyde. It is the best to buy real cheesecloth, created for...
Is rare pheasant safe? I'm planning to cook pheasant breast this evening and want to know if I can have it rare, as I would with duck breast. I know most government food agencies err on the side of caution (cook until all moisture has gone), but are there risks in eating this meat rare, as there are with chicken or po...	Generally speaking you can serve pheasant a little pink, but not as rare as you can duck. This is more a textural thing than a safety thing though, I believe. Pheasant is quite lean so cooking it completely makes it very dry. Cooking any meat anything less than well done is technically 'risky'; you have to weigh the r...
How much of "wasabi" is actually wasabi in the United States? After looking at wasabi's Wikipedia page I was shocked to find out that real wasabi loses the majority of its flavor in 15 minutes if left uncovered and that in the United States "wasabi" is actually horseradish, mustard, starch, and green food coloring. Th...	The vast majority of wasabi in the US is mostly horseradish. Some brands like this one, contain no wasabi at all. That one is the #1 seller on Amazon. Other brands, including this one, contain a small amount of wasabi, presumably just so they can put wasabi on the list of ingredients. Incidentally, that brand is made i...
How to get cheese melted without burning grilled cheese I've been using a George Foreman like grill for grilled cheese sandwiches. The problem is the bread seems to burn before the cheese is thoroughly melted. How can I fix this? Do I just need to add more butter because I've been trying that. EDIT: I keep my cheese ...	Do you have a model that allows you to change the temperature? If so, lower the heat. I prefer medium to medium low heat for grilled cheese. It gives time for the cheese to melt, and the slow cooking means the bread toasts through more without burning the surface touching the pan. Here is a list of temperatures. I ...
Are there cheeses with less saturated fat? I like cheese, but I'd like to find ones with better fat ratios. Do all cheeses have high amounts of saturated fat? More importantly, are there any natural cheeses that have a high mono- and polyunsaturated fat to saturated fat ratio? I know for instance that nuts can vary in...	No, there aren't such cheeses. All cheeses are made from the same basic product - milk - and there are no changes to the fat happening in the cheesemaking process. Whatever ratio of saturated to unsaturated fats goes in, the same ratio goes out. There are cheeses made from milk of different animals, and they do have a...
Are there any substitutes for squash puree? I am trying to make a recipe that calls for squash puree. Unfortunately, I am unable to find any in stores. Is there a good substitute?	If you want something storebought, just get pumpkin puree - it is squash puree, not really even a substitute. Pumpkins are squash, and "pumpkin" is a pretty broad term, covering a lot of winter squash. In fact canned pumpkin is often made with things more similar to butternut squash than what you'd think of as pumpkin ...
Why can I resuse green tea leaves several times, but not black? Simple question really - why is it I can reuse green tea leaves 2-3 times with minor degradation in the quality of tea, but I can't do the same thing with black tea? Is it because the black tea has oxidized? I've noticed that you can also reuse Chinese re...	I've never had an issue reusing anything that's real tea (black, oolong, green). Perhaps there is another factor here? If you're black tea is coming out of a tea bag, or a lower "grade" then the green tea leaves you're using that might be a reason that it isn't coming out desirably. Generally speaking it's an issue of ...
Is it safe to drink the whey? If you make cheese with starter culture and rennet is the whey that is a byproduct of this process safe to drink? I have heard from some that there does exist some who are fond of drinking this but I'm not sure if the whey from rennet is safe?	Whey is an excellent source of protein and whey protein in particular is used in many body-building supplements. Please see the excerpt below from FARMcurious . Drink Up! – The acidic tang of whey may be a bit of an acquired tasted but I actually find it refreshing. Cultured whey has pro-biotics that can help balan...
What kind of rice can I use in a salt shaker to prevent clumping Will brown rice eliminate clumps in the salt shaker as well as white rice? I know white rice works well in a salt shaker to eliminate clumps caused by humidity, but I only have brown rice on hand. Will brown rice work as well as white rice?	I do this at home, and it makes a significant difference. I suspect that it is the mechanical action of the rice, but since adding a teaspoon of rice to each shaker, I don't have to get out the toothpick ever few weeks to clean the hole. Brown rice includes the germ (embryo) of the grain, which contains some oil. T...
Best beef joint for slow cooker I'm wondering what beef roasting joints will come out of the slow cooker best? I'd like to be able to slice it rather than pull it though. I've tried before with Brisket, it was delicious, but fell apart on carving. I'd like a cut that is soft but still sliceable.	You can cook Brisket to the point that it it is tender but sliceable, but that's tricky if you're slow cooking while at work or the like. Try topside, also often called salmon cut. It has a less a denser texture than brisket but still responds well to slow cooking.
Is there a super close substitute for graham crackers? I'm from Canada (where there are multitudes of graham crackers!), but I'm currently living in Australia. They do not have anything like graham crackers here, and I could really use them for a couple recipes I'm developing. Does anyone have a close substitute for ...	First off, try digestive biscuits. They're really very similar cookies/crackers/biscuits, and it's a common enough substitution that it's even mentioned on Wikipedia. Cook's Thesaurus implies that they're called wheatmeal biscuits in Australia. sourd'oh's suggestion of particularly crunchy gingersnaps might work too, b...
What is a "raw smoked" gammon (or ham)? In many recipes I've come across the term "raw smoked gammon" (sometimes also "raw smoked ham"). English is not my primary language, so such terms are sometimes difficult. This site has an answer on what "gammon" is (meat from pig's hind leg), but I'm baffled by the "raw smoked"...	There is a lot of ambiguous and misused terminology in cooking... added to that, different countries have specific legal definitions for foodstuffs that vary from one jurisdiction to another. Gammon vs. Ham Some sources call it gammon if it is raw, while others claim gammon differs from ham because it is cured with the...
How can I remove a stuck liquor decanter stopper? I had a decanter half full of vodka that has sat in my basement for about a year unused. Now the stopper is stuck on the decanter. How can I get the stopper off to get the sweet sweet vodka out for consumption?	I would recommend not immersing the decanter entirely, but placing it up to the neck in hot water. This will expand the glass of the decanter slightly, but not the stopper. That might be enough to let you coax it out. The shape of your stopper is also convenient for making a little noose for it out of cord/thin rope,...
What kind of pan is this? (photo) How would you use it? This is antique or at least vintage (family heirloom). It looks like it might be some sort of double-boiler? The bottom part is ~ 9.5" diameter and ~ 2" deep and appears to be ceramic-coated metal. The insignia on the bottom looks like a lion leaning on a coffee...	It looks possible that the two pieces don't actually go together. The patent referred to is number 625702, for an enameled chafing dish with a domed lid. (It's kind of hard to tell, but I think the innovation being claimed is the lip/indentation which allows the handle to be attached without damaging the enamel.) The ...
Why don't oyster crackers contain oysters? I perused the ingredients list of a bag of oyster crackers and to my surprise they don't contain any oyster ingredients at all. Since then I have looked at a multitude of different variety of oyster characters and they all share the same characteristic: the lack of oysters. W...	Given that oyster crackers as we know them were first created in the northeastern United States, I think the most likely hypothesis is that they were intended to be served with oyster stews and clam chowder, which are traditional regional cuisines that would have been quite popular around the same time. Their size and...
How long does cooked garlic keep in fridge? I was wondering how long cooked garlic (in this case with pasta and a tiny bit of olive oil) keeps in the fridge. I always wonder about garlic (or onion) with oil but it was only a little oil. Still Tasty says that cooked onions last 3-5 days but nothing for cooked garlic. W...	In general the FDA recommends that you consume leftovers within 3-5 days (See their website for specific foods). In this case, I don't think the garlic is what's holding you back. While garlic and herb infused oils do present some botulism risk, I think what they are getting at is the can of preserved garlic you've had...
What direction must one stir molten chocolate? I vividly remember molten chocolate was supposed to be stirred in one direction; there was even a name for this procedure. My friend, who used to work (sales) at a large Belgian chocolate factory, told me that as far as he could remember this had to do with the 'shinyness...	I see enough here: Rheological measurements of chocolate quality: non-Newtonian liquid non-ideal plastic behavior time-dependent behavior Thixotropic/non-thixotropic transition To make me think that changing the direction in which you are stirring melted chocolate might easily cause changes in the properties of the m...
Do pan "pores" exist, what are they, and what are their effects? There are a number of common cooking lore techniques which revolve around the idea of "pores" in the surface of a pan. Two of the ones I've heard most often: (1) When heating a pan where sticking is a concern, one should wait until the pan is hot before...	I work for a carbon steel cookware producer in China and just like Athanasius, I too have become interested in the question of "Do pan “pores” exist, what are they, and what are their effects?" I have also watched the RouxBe video about making a stainless steel pan more non-stick through pre-heating. To summarize the m...
Vacuum-packed cheese question (botulism) Vacuum-packed cheese, stored in refrigerator for awhile (2-3 weeks), then placed in freezer. Cheddar and Provolone. Any risks, especially in regards to botulism...opinions sought. Never heard about botulism being a risk in vacuum-packed food until recently, and now am concerned...	No, there's no risk. Cheese has too much salt and acidity to harbor botulism even at room temperature; there's practically no chance of it growing in the refrigerator even with low-acid food, and literally zero chance of it growing in the freezer on any food. I don't think data is publicly available on individual botul...
dealing with curved ribs in a flat rib recipe I'm trying to make a pork rib ragu, and the ribs I have got are rather... curled. the recipe doesn't really specify which ribs to get, but in the video they're rather flat, making browning them, and then simmering them in stock look much easier. Should I just roll with my ...	Different cuts of ribs have different degrees of curve to them. In my experience, baby back ribs are the most curved, and St. Louis cut spareribs are the flatest (although that is a relative term). This page has a chart showing where the different cuts of ribs come from in the rib cage in case you're interested. I woul...
Where to look for Vintage Cookbooks in Spanish? I'm trying to find some vintage Cookbooks printed in Spanish from the 30's, 40's and 50's for a present. After many google searches I can only seem to find vintage Cookbook sites in English only. Likewise, the vintage book shops in town have nothing in other languages. W...	I collect vintage books (birding books, though) and I speak spanish; I usually find good results in ebay.es I have checked for you on cocina books, and have found these: http://www.ebay.es/sch/Otros-Libros-antiguos-/269/i.html?_nkw=cocina the page is in spanish, so it conveniently filters books in spanish for you. ...
Blue/green mold on sourdough starter I have been following instructions from KAF to start my own sourdough. On day 3, some small patches of blue/green mold appeared on the surface. The starter was fairly since the last feeding, increasing in volume about 30% or so. I carefully scooped off the moldy bits and went ahead...	A well-developed sourdough should be able to generate a micro climate within his jar that supresses other growth like mold. This holds especially true for "old", well-established strains. We (1) use a sourdough strain that's been cultivated for at least 20 years. (After that, history becomes a bit murky...) Young sourd...
What kinds of grocery stores tend to carry guava? I cannot find guava in the grocery stores near me. The only grocery store that was selling guava closed last week and since then I have been to Food Lion, Wegmans, Walmart etc. but I cannot find guava. Does anyone know what type of grocery store carries them?	It's really difficult to say for certain which of your local grocers will carry guava; depending on your location, they may be a seasonal item or simply not locally available. In my experience, guava is fairly common in southeast Asian and Central American cuisines, so you could try an ethnic grocery. But that just c...
What is the difference between a Jus, Sauce and a Gravy? I've just booked my Christmas meal. This included Sausage, mashed potatoes and an Onion Jus. Why Jus and not Gravy? Begs the question, What is the difference between a Jus, Sauce and a Gravy?	What’s the difference between gravy, jus, sauce and coulis? Will says... • 'Gravy is made from the juices of oven roast meat, thickend with a starch such as corn flour. • Jus is made from the same juices that has been refined and condensed to get a clear liquid naturally thickened. • Sauce could be m...
Does wrapping banana stems actually prolong their life? I've seen a few times the suggestion to wrap the stems of bananas to prevent them from ripening. Yet at least one person who was espousing this admitted it was based on a misreading of a study: I made an incorrect leap of imagination about ethylene production an...	Revised answer (old answer removed due to accidentally swerving off-topic and to some extent containing incorrect information) Even though ethylene biosynthesis happens throughout the banana most-likely none of it occurs in the stem itself as it contains a small percentage of the metabolically active tissue. There aren...
How long can melted chocolate last? I would like to know how long melted chocolate can last in a freezer? My wedding is in 4.5 months and would like to start now to melt chocolate for the party favours	Freezing chocolate is not ideal, because when it defrosts it can 'bloom' - you may have seen this happen with chocolate that has been stored unwrapped in the fridge. It gets an unsightly white coating. If you absolutely must freeze it, wrap it very well, and bring the temperature down slowly. First let it cool out of t...
Why would you place potatoes on salt when baking in the oven? Several of my recipe books call for baking potatoes on a layer of (rock) salt, e.g. I'm currently following one for gnocchi that has this very instruction. Searching yields many recipes, but I can't really find the "why" of it, nor what it technically acco...	This is what America's Test Kitchen (sorry, paywalled) has to say about it: Sometimes baked potatoes can use a flavor boost. And instead of light and fluffy, most often they are dense and crumbly. We found that baking the potatoes on a bed of salt remedied these problems. Moisture that escaped the potatoes during baki...
How can I safely re-heat a chicken pie without burning the crust? Last night I made a chicken pie with ham, cheese and other awesomeness inside. However, I'm worried about re-heating it safely for consumption. I estimate there are two servings (so today's and tomorrow's worth) left. Last time I tried to re-heat a pie ...	Foil is the way to go, combined with not too fierce a heat. You want to cook at about 160°C (320°F) until the centre of the pie is piping hot. To lower the chances of burning, portion the pie prior to reheating. That way the centre will get hot more quickly. Reheating more than once is generally not a good idea for sa...
What tastes like marigold? I'm looking to make Georgian Satsivi (example recipe), which has a complex unique flavour that is hard to describe. The recipe asks for marigold as an ingredient, which I can't find in my area. I've got no idea what marigold tastes like, but I've got a feeling it's quite important to Satsi...	Apparently marigold is quite common in Georgian cooking. I found the following excerpt on this page : Marigold is the "saffron" of Georgia, and although only a little is used, it does make a difference to the colour and flavour. Now, you might think it might be hard to get the spice marigold in Japan, but you would b...
What to do with grapefruit seeds? I have several grapefruit trees and get tons of grapefruits almost year round. When I eat the grapefruits, which is fairly regular, I typically eat a good amount of the seeds with the fruit for nutrition, though I do get tired of them after a while. Is there any recommendation as far ...	My first reaction was to think that grapefruit seeds have cyanide, don't they? Nope, that's apples, apricots and peaches. I did find an application you might find interesting: Grapefruit Seed Extract Self-made pure GSE processed without solvents is prepared by grinding the grapefruit seed and juiceless pulp, then mixi...
Is my ragu missing an ingredient? I'm following a recipe for a pork rib ragu that calls for one onion, 2 carrots and one stick of celery along with 500ml of stock. It suggests that I let this simmer for 2-3 hours. When I return to the pan after 2 hours, most of the stock has boiled away (and not into a thick sauce) , ...	I do agree with the comments about using the proper temperature and simmering. It can be difficult to achieve that perfect simmer, especially with a lidded pan, but quite worth the effort. Please see this from CookingLight as it gives very good information about boiling and simmering and how to get to where you want...
Do you need to rinse liver? I got into an argument about liver when I saw someone boil a tub of chicken livers by pouring the entire contents of the tub (blood) into a pot without rinsing the liver. I always though that the rinse was required for health reasons (and to also improve the flavor.) The other person insi...	I can't speak to health reasons (and we don't answer health related questions on SA) but, as for taste, rinsing chicken livers can be quite important. I always rinse and check the chicken livers well to be sure that there are no gallbladders (or pieces) left attached to the liver. The gallbladder contains bile and eve...
After breakfast, egg plate clean up I wash breakfast plates for about 800 people every morning, I scrub the plates before putting them in the dishwashe, is there some kind of chemical I can use to break down the egg protien and no longer have to scrub? - tired hands and all!	I feel you pain. I spent 2 summers cleaning dishes to help pay for summer camp and that was only 100 campers (3 meals a day). 800 eggy dishes is not fun! Getting egg off doesn't require anything special, just a soak in cold soapy water for a few minutes. Egg is a mix of protein and fat. Fat comes off better in warm or...
Is it necessary to cook porridge (oatmeal)? It is possible to just eat porridge (oats) after soaking in water for a couple minutes. However, cooking it makes it creamier and softer. I'm interested in knowing if cooking the oats actually changes them in some way (besides the heat), and if there is technically a diffe...	Yes, there is a chemical difference. When you cook the porridge, the starch from the oats thickens the milk like a pudding. You don't get the effect (propper name, anyone?) by just soaking them. Just as you will never get a firm pudding without cooking. What you prefer taste-wise is a completely different question.
Milk for Coffee - Shake and Hit Every time I get my cappuccino in the morning, the guy that makes it takes the cup of milk, shakes it, then hits on the table a few times, then does the same thing for a couple of times, only after that pours into the cup. Why does he do that? Why shake, then hit a few times, then shake...	I'm a bit of a coffee nut, having bought my own espresso machine & grinder and have been pulling my own shots and learning how to create different coffee drinks for some years now. I am by no means an expert, however: What you're seeing when the barista is swirling/tapping the milk jug is called "polishing". It's the ...
Egg Integrity/safety I cracked and egg to make scrambled eggs. the egg looked weird. The yolk was sort of orange, and looked kind of mosaic like, and seemed to be sort of congealed. I thought maybe it had frozen a bit on the top shelf of the frig, so I left the skillet on low to thaw it, added the milk, scrambled it, ...	There is no conclusive reason to say about safe or not either way. When an egg is frozen, the yolk changes irreversibly. Even after thawing, its consistency is very different, much thicker than normal. On the other hand, it may never have been frozen, but have been contaminated by something instead. Or it may have be...
Used old chicken broth in a stew, but washed it out. Will it be safe to eat? I was making a beefstew, but didn't have any beef broth, so I used some chicken broth I had in the fridge. It smelled bad and thought it must be old. I rinsed the meat and potatoes.... 3 times. Do you think I washed out all the bad broth, ...	Toss it. Old chicken is risky business. What with salmonella and other bacteria. Next time Note if this happens again, or for anyone else, that you don't need beef or any other kind of broth to make stew. I use plain old water, and some seasoning, salt, pepper etc. And a bay leaf or two. Always tastes great.
Ingredient selection for Canadian Poutine dish Poutine is a simple dish from Québec, Canada. It is traditionally made with French fries, topped with fresh mild white cheddar curds (quite unlike American white cheddar which is quite sharp) and with a tangy and salty brown gravy poured on top of it all. It looks somethi...	Hello @Phrancis and welcome to Seasoned Advice! Poutine gravy is a beef gravy made with beef or veal stock. Here is a link to a recipe . There are many other recipes online, as well. You can buy the prepared sauce online here or a gravy mix on Amazon . By the way, you were on the right track, just not quite there y...
Flat Yorkshire Pudding Why does my Yorkshire Pudding always flatten within minutes after I remove it from the oven? I always use a very hot oven and make sure the batter is at room temperature befor I put it in the oven. It rises beautifully in the oven but falls as soon as I take it out.	I just realized that you said 'minutes after' before you said 'as soon as I take it out'. If it's as soon as you take it out, it's a problem with it being undercooked. If it takes a few minutes to deflate, it can be an issue with cooling them too quickly. You can get around this problem by taking a sharp knife or skew...
Reducing "gamy" flavor of turkey I'm planning on smoking a turkey for the holidays. I have done that before, and it turned out good on the tenderness and flavor, but still had a very "gamy" flavor. I typically use either hickory or fruit wood (fruit has milder smokiness), lump charcoal, for about 8 hours at 200°F and ...	I've never thought of turkey as gamey at all, but that's just my own taste I guess. It sounds to me you want a milder bird, in which case you want to buy a cheap battery bird. Gameyness comes from exercise and diet, the blander diet and less exercise the milder (read blander) bird you get. Don't go free-range, get stor...
Roasted chicken ends up only salty outside I tried to make roasted whole-chicken yesterday, by patting dry inside out with paper towel and salting it inside out followed by roasting for 1 hour at 465 F. It was nice overall except that it's tasteless in the meat and rather just salty on the skin and bone. What have I ...	Not trussing is not your problem. I don't always truss a bird and often spatchcock (butterfly) them. I don't find that it makes a difference in the seasoning either way. What I suggest is to season inside and out, but with about twice as much seasoning on the inside. Then season under the skin. Let the chicken set for ...
Less sticky rice and lentils I have a recipe that calls for rice and green lentils to be cooked at the same time in a rice cooker. I do this and everything cooks nicely, then I add the rest of the ingredients and things taste good. The problem is that the rice and lentils end up very 'sticky' and the recipe I'm repl...	There is a couple of possible reasons I can think of. Over stirring the mixture could be breaking the rice down releasing more of the starches which will be making the sauce thicker and sticking the rice into clumps. Over cooked rice again making the rice overly sticky. Like you've mentioned, lack of liquid. If the sau...
Baking a cheesecake at 325 instead of 350 I have a cheesecake recipe that I have used for years, It is as close to perfect as I need it to be...except, sometimes it cracks (maybe 1 of 5). I have never used a water bath and I don't want to start. I was thinking if I lower the temperature from 350 to 325, it might stop ...	The best way to prevent cracking is to use a water bath. It will give you consistently perfect results every time. The payoff is worth the extra effort. A cheesecake is a baked custard and controlling the temperature is an important component in uniform cooking. Especially in a thick cheesecake, it is hard to finish co...
Serving Creme Brulee to a large group of people I have 60 creme brulees set in mason jars. The idea is to serve this to a group of 60 people at once. How do I ensure my crust for the first one doesn't get soggy? Each creme brulee, from opening to torching takes about 30-60 seconds. This means the first one could end ...	To be honest I wouldn't have thought the top would get soggy. I've also made hundreds of brûlées for wedding parties in the past and the top has never gone soft. Unless you're putting them in the fridge between colorizing and serving? That will definitely cause problems. If you are actually getting a soggy top it means...
Preheating Onida convection microwave oven I am using Onida's microwave oven. There is no option to preheat on that. Please give me some advice how should I bake things without preheating the oven. It's a 20 litre grill microwave oven.	I assume you are using one of Onida's "convection" microwave oven. Here is a link that describe how to pre-heat your oven. http://foodomania.com/setting-oven-temperature/ In summary: Select the "bake" option. Hit Enter/start once, then choose the temperature. Hit it once again, which will let you select the time. For p...
A substitution for pork in Swedish meatballs I am looking for a substitute for ground pork in Swedish meatballs. For religious reasons, I don't eat any kind of pork (I adhere to the Bible clean and unclean meat, fish, and fowl). Would ground turkey or ground veal be the best substitute for the pork? Thank you for your...	Hello Cheryl and welcome to Seasoned Advice! Ground veal would be an excellent choice to substitute for ground pork. I think you will find that the flavor will be closer than turkey or chicken.
How to avoid getting arm hair in food? Sorry if this question is slightly gross. I happen to have a significant amount of hair on my arms and the back of my hands. When preparing food using my hands (e.g. kneading dough), sometimes hair gets in the food. How can I avoid this? What would a serious / professional coo...	I have a similarly hairy hand/arm issue. I scrub my hands and arms quite roughly with soap, hot water and scouring pad prior to any prep. In an effort to remove any lose hairs before giving them a chance to get in any food. Suffice to say I've never noticed any hair in any of my food. Gloves may help stop any hand hair...
How should I store leftover uncooked lasagna sheets? I bought a package of these Delverde "no-precooking" lasagna sheets and used half a dozen to make a lasagna. Now I've got nine sheets leftover—and I don't make lasagna that often. How can I store these noodles for the long term? I keep most uncooked pasta in glass j...	Anything airtight is fine. If the sheets will fit in a Ziploc, that would be perfect. Another option that would certainly be big enough is a bread bag, well sealed. If you still have the box the pasta came in, you can put the bag inside the box to give the pasta a small measure of protection against breakage. I checked...
Coconut Water from White vs Brown Coconuts The warning label on each coconut describes how to treat the water within each. The water on the brown coconut is to be discarded; the water on the white coconut is safe for consumption. In what ways is the water from the brown coconut different than that of the white coconu...	Phew, too long for a comment. The liquid of (young?) coconuts is sterile and can even be used for transfusions. The abstract of the linked article doesn't say anything about the sterility of older coconuts. I assume that the older coconuts (esperically the peeled ones) are not sterile anymore. This not very trustworthy...
What kind of food components contain more energy? So what should I build my dishes out from to have an energized, successful day? Rephrased: What do I choose for a dish? By energy I mean like carbohydrates which are in bread, potatoes, sugar and stuff. Energy that allows you to move. I'm not asking how to be stronger ...	The body can derive energy from three main "families" of molecules: Fat. This is the highest density, at about 9 KCalories a gram. There are varying recommendations regarding the amount of fat intake to be healthy, and most major medical establishments have been seriously wrong over the past decades. In my opinion, wh...
How long do you have to cook adzuki beans in a pressure cooker before they're edible? I'm not talking about taste, I'm talking about them not being a health hazard. I cooked unsoaked adzuki beans for maybe a little less than 20 minutes on the lower pressure setting (don't know the numbers) in my pressure cooker. The...	Consulting several sources about Adzuki beans (see below) they shouldn't take any special time to cook, about equivalent to Navy beans. Normal cooking times should be 15 to 20 minutes for non-soaked beans at 14 PSI / 90 kPa. However, you cooked them at low pressure, which is usually 7 PST / 45 kPa, and is too low to m...
Mold on Vinegar Batch? About 2-3 months ago I decided to start my own batch of vinegar. I started with some Braggs apple cider vinegar which contains the mother, and I added some old wine and some fruit juice to the mix. I kept it in a dark and warm place, as per instructions online. A few layers of cheesecloth wer...	Great question. First off, the mold. This is nothing to worry about, you should be skimming it off but as far as Vinegar creation it's normal and to be expected. These "worms" have a name :-) Turbatrix Aceti (a.k.a Vinegar Worm) you can read more about them here -> wiki/Turbatrix_aceti Why is that mold there? Well if y...
Low Hassle, Knead-Free Doughs I wanted to try creating a type of curry filled pastry, but I am curious if there are any good doughs I could utilize that don't need the large waiting times/kneading/rising that most bread recipes require. Basically, I'm thinking the ideal case is if there is quick and easy dough that I...	Yeah, how about biscuit dough? That's a common way to do a quick and easy chicken pot pie. It might be a little tricky to actually enclose the curry in the biscuit dough, but it should be doable. For reference, here are a couple of "pot pie" recipes that use biscuit dough on top of the filling: Add a Pinch (from scrat...
Can I make ciabatta with corn flour? This is my ciabatta recipe: 4 cups flour 2 cups warm water 1 teaspoon salt 1/4 teaspoon yeast Mix water and yeast Add flour and salt Stir into a heavy batter Set aside covered at least 8 hours Heat oven to 400 Bake on a flour dusting for 30 minutes What would happen if I substitu...	As jolenealaska pointed out in a comment, corn flour has no gluten, which is essential to the texture of most breads and many other baked goods. Unless you replace the gluten with vital wheat gluten or some kind of gluten substitute, your corn flour loaf would have a crumbly texture very uncharacteristic of ciabatta. r...
Freezing an apple pie I took out an unbaked apple pie from the freezer, thawed it out and baked it. I was wondering if I could refreeze it now.	You could, but it will not be "as" good. Freezing and thawing destroy cell wall structure; making food "mushy" (*). When freezing, water turn to ice, and when freezing slowly, large ice crystals are formed and will break the cells wall. (and ice is take more volume than liquid water) To reduce the risk of damaging the ...
Baking soda accident in pretzel dough - Can it be salvaged? I made a mistake and put the baking soda in the pretzel dough! Instead of using it for its intended purpose ( Boiling the pretzel dough in it before baking.) It was a box mix: Pretzel Creations Homemade baking mix. Should I just toss it or is it going to be ...	I made this same mistake because I didn't read the directions all the way through. After realizing what I had done, I did a search and came across this post. Since I didn't see a response about going ahead and baking anyways, I decided might as well.... I can report back: WORST. PRETZELS. EVER. They were extremely bi...
Easier way to shell out sunflower seeds I like the taste of sunflower seeds, however I really dislike the process of shelling them. The bags say "Eat. Spit. Be happy." But I have found that shelling it in one's mouth is not only messy, it also tends to splinter the shell and hurt gums. I have tried shelling them out b...	Here's a quick and easy way where you only your teeth and your nails. The tip of the sunflower seed shell has a little bit an edge, so I bite that off and then I crack open the cut that I made with my teeth with my nails.
How do canned soup companies keep their noodles from absorbing all the liquid in the can? I like to make noodle soups. Chicken noodle, pho, k'tieu, soba, and so on; there are many different types of noodle involved. In every case, if the soup goes into the fridge, the noodles absorb all the broth fairly quickly. Typic...	Canning I've been looking up canning, as I suspected it had much to do with the process of noodles not absorbing all the water. I've found this tangentially related post and quoting: You CAN can pasta yourself. It is not difficult but, like the commercial caners [sic] you will need to make sure it is high acid (they a...
How do you stop banana flower soup from tasting astringent? I have made banana flower soup 3 times now. The first time it had a nice, unique warming/comforting flavour. The second time it was inedible. The third time it was almost inedible. The recipes I have found call for the banana flower to be soaked in water with...	If the banana flower was astringent it is because of the flower, not the cooking method. When the flowers are large and young they taste a lot better. If you wait until the bananas are formed and the stem to the flower is long then it will be astringent. The best time to pick the flower is when the stem is 10cm or less...
Can I substitute powdered walnuts for all-purpose flour in a cake? I saw a recipe where ground-up walnuts were a substitute for flour but this was for a cake that you do not cook (it was a recipe for chocolate cake made out of zucchini. Can powdered walnuts (grounded by a food processor) ever be used as a substitute ...	Sort of. Nut flours are the base of many "flourless" cakes and torts. This one from Joy of Baking is typical, and uses almond flour, which is more common than walnut. Here's one that specifically uses walnut. Note that these are not examples of using nut flours as a substitution for flour, they are recipes developed fo...
Pressure cooking for one? I just got myself a pressure cooker, one of those modern ones with both "sautee inside the cooker" functions. The problem is I'll be cooking pretty much for myself, and that most recipes I saw are for 4-6 people. The pressure cooker itself looks like it's meant to be used for no less than 1 p...	You should never use less liquid than is recommended by the manufacturer. If you use less you run the risk of boiling your food dry or burning it since the level of heat to maintain the pressure may increase. Get used to leftovers. You can cook several portions reserve the excess for later use. This will save you tim...
What should I look for in a cookie jar? I would like to upgrade from the novelty plastic bin I currently use for cookies. What cookie jar features would prevent the cookies from getting stale for the longest amount of time? What shape of jar will allow for storing the most cookies? Is light sensitivity a factor?	I've found a cookie jar buying guide on Walmart.com that has some interesting tidbits. For functionality alone, looks like a glass jar should do the job well. Something like this would have an advantageous shape to make cookies easier to reach, and the jar less prone to falling. One feature you may want to look for s...
How do restaurants make chicken fried rice? What ingredient am I missing? Everytime I try to make chicken fried rice like I get at the take out place it never tastes like it does when they make it. We all know the basic ingredients Rice (1 day old), Chicken, Green Onions, Sprouts, Eggs, Soy Sauce, MSG (optional) I hav...	For me it isn't fried rice without toasted sesame oil, and the fried rice I have had in restaurants always tastes to me as if it contains toasted sesame oil. Peas are pretty required too. BTW, La Choy is synthetic soy sauce, it was at the very bottom of the America's Test Kitchen taste testing of soy sauce (sorry, payw...
How to bake crushed peppermint into cake? I'm still fairly new to baking and I'm making cupcakes for a Christmas party on Thursday and I couldn't seem to find a recipe online for the the kind I want to make, which is a peppermint cupcake. Instead of sprinkling it on top of the icing, I wanted to mix the peppermint in...	Adding the crushed peppermint to the cake batter, you run the risk of the pieces sinking to the bottom of the cake (from personal experience). I had luck with sprinkling the crushed pieces over the top of the batter once in the pans. The pieces sunk into the batter, but not all settling onto the bottom. Were dispersed ...
Is this extremely soft "French raclette" cheese actually meant for raclette? I bought some cheese labeled "French raclette" that's quite soft even when refrigerated. (In the store it seemed almost gooey, losing it shape, and in my home fridge it's still soft but a bit springy - maybe like a very very soft havarti, may...	Turns out it's not mislabeled: it's actually "spécial raclette livradoux". Embarrassingly enough, I just noticed that there's a fragment of the whole-wheel label wrapped up with it, with a "vradoi" that let me find it, and it's consistent with this picture: Different pages describe it as semi-soft or semi-firm, which ...
How to get good barley texture I have had barley a few times where each pearl is light, slightly dry and separate. When I've cooked it at home I get a very gummy, clumpy texture. I have been cooking it by rinsing the barley, adding to cold water, bringing to a boil and then simmering for about 50 minutes. I use 1:3 b...	After cooking, I drain the barley in a colander then boil the kettle and "rinse" the cooked barley with boiling water as if I was rinsing the starch off cooked pasta. This makes sure that my cooked barley is less clumpy.
What flavors complement pistachio (pudding specifically)? My department at work is having a potluck holiday lunch, and I've settled on making something really easy and low-effort: a pistachio pudding pie. Instant pudding in a store-bought crust actually tastes really good to me so I'm not just being lazy here. But I h...	I have used orange as an excellent flavor pairing with pistachio in cakes, biscottis, panna-cottas, custards, etc. I always add the zest of orange and a few drops of orange essence. I've also tried cardamom and saffron with pistachios specially in Indian desserts and it is a very popular pairing in India. Just use a fe...
Can someone identify this food? I saw my friend eating this Asian snack, either Japanese or Chinese, which I've seen before in those Asian markets. It is hard to describe, but it looks like a ball of dough, with a clearish color. It is not cooked, and it is not a dumpling. Inside the ball, there is some jelly substanc...	Based on your photo, this is most likely a wagashi (Japanese sweet) called daifuku in Japanese. It's got an outer layer made from cooked glutinous rice that has been pounded and kneaded aggressively until smooth, which is called mochi. The inside is often a red bean paste made from a bean called azuki in Japanese (or a...

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