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Is my biga supposed to be liquid? I'm trying my hand at Ciabatta bread and have just made the biga in preparation for making the bread tomorrow. I followed this recipe, which calls for the following proportion of ingredients for the big	250g/9oz Italian type '00' bread flour 190ml/7fl oz water 15g/½oz yeast and the preparation (emphasis mine): For the overnight preparation, mix the flour with the water in a large bowl and add the yeast. Whisk for three minutes and leave to rise overnight (or at least eight hours). I measured out the ingredients usi...
Can an enameled dutch oven be used for stir frying? I want to use a KitchenAid enameled cast iron dutch oven for stir frying Asian style. Are there any issues with using it for stir frying? I am a cooking newbie, and want to find healthy cooking options for others in my family who cook.	I wouldn't do it, for a few reasons : Cooking over extreme heat can damage the finish of enameled cast iron. It will typically cause discoloration if you have a white interior, and it may cause crazing (fine lines all over the place). It can also soften the enamel enough to fuse he pan to the stove. The high sides ...
How to rescue a Hollandaise with too much lemon I accidentally doubled the amount of lemon juice in my Hollandaise recipe. The result is much too sour to be usable, but if not for that, the sauce would be okay. Could I rescue this sauce by immediately preparing another batch with no lemon juice and then whipping or fo...	Yes, do it. Making the second batch is your best way to get something good. First, keep your first batch warm, don't let it cool down. Second, you don't have to wait them to get ready to mix them. Start with the new yolk with a bit of water, beat until foamy. Then, instead of drizzling oil, drizzle the old batch, unti...
Quick bread formula? Hi it seems the recipes for quick breads like banana bread, pumpkin bread etc are all very similar. Is there a good guide for a general quick bread recipe where you just fold in the unique characteristic? Ie: a recipe where you can just fold in 1 cup of bananas to make banana bread, or 1 cup of...	Yes, from the book Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman Quick Bread = 2 parts flour: 2 parts liquid: 1 part egg: 1 part butter...Recipes vary considerably on how much baking powder to use. I've found that a good working rule is one teaspoon per 4 ounces of flour (a scant cup)...
What to add if low-carb muffins don't rise and are crumbly I followed this recipe for low-carb lemon poppy seed muffins. I only substituted coconut for almond flour and granulated monk fruit for splenda. The mix was really loose and dry when I put it in the tins. I baked it for the max specified 20 minutes and they di...	Your recipe has no gluten in it. Baked goods without gluten tend to have a crumbly texture; muffin batter usually contains at least some wheat flour, which contributes gluten toward the muffin's structure. The Kitchn has a good blog post about using vital wheat gluten, which can be added to a recipe that is in need of ...
White cloudy areas on bottom of new stainless steel skillet I just bought my first few pot and pans "Calaphon" stainless steel trip-ply I used my new 10" skillet tonight, and cooked pork chops. I heated the pan first, added olive oil, let it heat, then added chops. After I was done, cleaned it immediately under water,...	Sprinkle the 'cleaned' dry pan with coarse salt - add any kind of inexpensive vinegar, just enough to wet the salt to a wet paste, scrub the pan with this paste with a paper towel for 30 seconds or so, using the salt as a mild "abrasive", while the vinegar dissolves the cloudiness. Rinse with water and dry. Voilá. ...
Does the location of where an octopus was imported from determine the flavor/quality of the meat? I recently bought frozen octopus that was caught and imported from Portugal because the local stores were sold out of the octopus from Spain. There was also a package of octopus imported from Vietnam but the seafood depar...	actually seafood's country origin does make a very relevant difference. Why? ocean floor type, water tempearture, tradewinds, upwelling and feed availability. Best octopus comes from Spain and Portugal (actually portuguese octopus is the best) Viet, China, Indonesia or Mexican octopus live in hot water. Portuguese coa...
Should good prosciutto be refrigerated? I recently bought a whole bunch of really good, freshly-cut prosciutto in Italy, and I plan to eat it in about a week or two. However, I'm reluctant to stick it in the fridge until that time. In my experience, when I put deli meats or cheese in the fridge, they start to lose the...	Mortadella does need to be refrigerated. As for the proscuitto ... if it's real cured ham (and not the fake 'cured' stuff you get in the US) and was trimmed with a clean knife and wasn't otherwise contaminated when being cut, and it's not the middle of the summer where you are, it's likely fine being stored in a cool a...
Should I be scared of chicken livers? Can I make them less scary? (Ragu Bolognese) I am planning to make this Ragu Bolognese. The recipe looks so good, and I am due for a fun freezer filling project. The thing is though, that I hate, hate, hate liver. On the other hand, I really don't want to miss out on anything. Par...	OMG this turned out great! Really good. I ended up using half of the liver called for in the recipe, otherwise I followed it to the letter. There is a richness to the sauce that I don't think it would have had if I had skipped the liver entirely, but I can't taste it. For a bit of extra protection from toxic nastiness...
Why do my pastries come out flat when I use butter instead of margarine? I am making Danish puff and also mini cream puffs. When I make them with butter, they are coming out thinner and flatter, spreading out. they should be high and round. It calls for margarine (which I don't like and is hard to find except spreads....	How funny since I learned this same recipe when I first got married 40 years ago. Here are the secrets I've learned. Maybe the extra detail will help you find what went wrong with your attempts. First, you need to have everything at room temperature, especially the eggs. Once you add the butter (yes, butter, not margar...
Why are my sous vide salmon fillets coming out raw in the center? My wife and I have tried a couple times to sous vide salmon fillets and they seem to keep coming out undercooked or raw in the center and I'm really not sure why. I took pretty good notes on what we did tonight and I'm hoping someone can find the flaw ...	Your set-up is fine. You'll probably eventually want to trade in the stock-pot for something like this: But there is no reason that the set-up you have shouldn't make great salmon. I have exactly that set-up (including the stock-pot for now, but the square polypolycarbonate container is on order). 125F for one hour i...
Olive oil is extremely bitter - has it gone rancid? I recently bought some organic certified extra virgin olive oil from Tunisia. However It is a cheap brand (only $10 a litre) The manufacturing date is Dec 2012 so its over a year old It is packaged in a heavy, dark green, glass bottle and states it is best before ...	Good EEVO from young olive trees will have a green tinged yellow colour, be astringent or peppery tasting (astringent is different from bitter, as in lemons are bitter, spearmint is astringent) The astringent taste is a mater of preference. In my experience most people don't like it Olive oil that has gone rancid is ye...
Chocolate Berry Cake with Berries as main batter ingredient? I have this rather vague idea that popped into my head for a chocolate berry cake of some kind where the berries, pureed, go into the batter itself and form a large proportion of the ingredients. Unfortunately, I lack the knowledge of how cakes 'work' to be...	There is actually a well known Bundt cake that is blueberry puree swirled into the cake. The original isn't chocolate, but that wouldn't take more than some cocoa to cure. And there's no law that says you can't play with other types of berries. It's an America's Test Kitchen recipe, so this is when I would normally say...
Flat Thai Panaeng Curry Help! I have tried making Panang Curry several times at home with the canned pre-made paste (forgot the brand name) and it just doesn't taste like the restaurant versions I've had. I fried the curry paste in the coconut cream off the top of the can, Chakoh brand, for a few minutes until the oil...	I think what people often don't realize about many Thai curry pastes is what is not in them and this applies particularly to the main brands of imported Thai sauces like Mae Ploy for example. Let's take the Panang paste, this should have quite a pronounced peanut taste but if you check the label you will will search in...
substitute beef for lamb? I have a lamb pinot noir sauce recipe that I use for lamb chops all the time. I would like to use with short ribs instead. can I merely substitute beef stew meat for the lamb stew meat, and be done with it, adjusting cooking times and seasonings to taste	As stated by Logophobe below, you can of course substitute ingredients as you like. I personally find subbing beef for lamb or vice versa a bit risky though. Lamb in general has a much milder taste of itself and thus requires a sauce and other accompanyments that do not overpower the taste of the meat. In your case thi...
What exactly does carbonated water do? I just saw a deal on Sodastream system on bfads, and as someone who was never especially enamored with the idea of carbonated drinks, it dawned on me - I have no idea what the actual point of carbonating drinks is, from culinary viewpoint. Is it just so the bubbles tickle the mo...	Carbonation produces the textural effects associated with effervescence, first of all, and a lot of people find that texture enjoyable. Texture is a huge part of the culinary experience and affects how flavorful compounds contact your tongue, thus affecting its perceived flavor. Carbonation also raises the acidity of ...
How can I get my Starbucks coffee to taste like the Starbucks store? I use Starbucks coffee they sell in bags. I have used both whole beans and ground. I've bought bags from the grocery, bags from the actual Starbucks store. I've tried many different brewers. But it never tastes quite the same. Does anyone know how to...	I cannot tell you how they do it at that specific location, how your method differs, or what you're doing wrong. I don't really even know exactly how you're brewing your coffee. However, I can tell you how to brew a consistent cup using the best possible practices. Here's a list of things to consider Grind your coffee...
How to Debone Oxtail? I was reading this burger recipe from Serious Eats: http://www.seriouseats.com/recipes/2009/10/the-blue-label-burger-blend-recipe.html It sounds great, but it calls for ground oxtail, which does not sound easy to produce. I have a set of cooking knives, but does anyone know if it will be feasible...	Let the butcher do it This is roughly the bone structure of a mammal tail: As you can see, it has very many small bones, with of course all the connective tissue. Unless you have solid knife skill, a very sharp boning knife (with the needle-like blade), a protective chain mail glove, and lots of patience, I would say ...
What are marshmallows? What are marshmallows and how are they made?	Marshmallows are a white, fluffy candy, that easily melts and becomes sticky. They are almost all sugar (and corn syrup which is also sugar), with whipped gelatine. They're vanilla flavored, usually with clear vanillin, because the pure whiteness is the very essence of the candy. They're sometimes colored, but not usu...
Is it feasible to cook a gourmet tasting menu in a home kitchen? This is not a question about cooking per se, but about professional cooks outside their day jobs. I have seen a few movies where chefs have a restaurant-grade kitchen and kitchenware at home, all ready to use on a regular basis. For example, in Chef, the...	I agree it's quite believable. Most restaurant equipment is more about cooking in bulk than being particularly specialized things you can't get at home. So it's extra durable/stays sharp longer or is just big (like a fridge). It really doesn't take much money to make good food though. A lot of the gadgets and gizmos t...
Can/do apples and pears ripen? It seems to me that apples and pears are pretty much hard for a long time. Does it make sense to speak of some point at which they are ripe and best for eating? And if they do ever ripen, how do I tell when they are ripe?	Ripe pears range from as firm as soft wood (think balsa) to as soft as a sponge when ripe, depending on the variety. If your store-bought pears are hard for more than a week, then you bought ones which were picked too young and will never really ripen. This is a common issue with supermarket produce. Ripe apples ar...
Can I pre-cook chicken in a sous vide bath while cooking something else? Let's say I'm in the middle of a 72-hour 135F sous vide recipe, and I want to cook some chicken thighs for dinner for tonight. Does it make sense to put the chicken in the bath at 135 for my normal chicken sous vide time, then finish them using...	You can cook chicken at 135F, or indeed any temperature 131F or up. It will take a while; several hours, as noted in the Baldwin Sous Vide Guide you posted. If you pasteurize it at 135F, you can then later cook it, ignoring the temperature (and only worrying about the texture, etc.), as its already cooked to safety. If...
Keeping consistent quality of marinated meat throughout the day in a restaurant The issue I need help with is knowing how to serve marinaded meats consistently to customers. I have found that for my recipe, the marinaded meats taste good after three hours of marinating. Of course, this is not possible to have the meal...	Your question is actually a more general topic under food quality. The concept is either called stock rotation or just-in-time(for manufacturing). You simply need to anticipate the need for the item and prepare it ahead of time, multiple times throughout the day. If you need 10 portions an hour starting at 6pm, you ne...
How to adjust stewing time for different weights of meat? Simple scenario: I've got a Madras recipe that tells me to stew 2.0 kg of Lamb shoulder meat in the oven, covered with foil for 2,5 hours at 180 deg Celsius, then another 30 mins at 200 deg without the foil. Now I'm cooking for only a few people, so I have 0.6...	With lamb (and stews in general) it's not a great idea to adjust cooking times to account for quantity of meat. I have found some useful information on this Chow.com article: The key to cooking any tough cut is slow simmering over low heat—lamb shoulder could take upward of two hours to reach the tender zone. Don't be...
Sous vide chuck roast or chuck steaks? I've never cooked sous vide before, but am now equipped to try thanks to the holidays. We have a 3 pound chuck roast -- I'm not sure what the exact cut shape is, but it's vaguely cube shaped. If we cut the roast into steaks (1-2 inches thick) before bagging and cooking, what effe...	That's the first thing I did with my Anova circulator. It turns chuck into ribeye! (so to speak) Notice no grey border? And the perfect medium rare?! I don't know about sous-vide cooking chuck as a roast (although I do have a recipe), because I haven't done it (yet). It turned out so great as a steak that I'll probabl...
How do I adjust cooking time when temperature may be off by 5-10C? Over the holidays, my mom tasked me to prepare a Crown Roast of Pork for our Media Noche (basically it's the meal you have as you approach the New Year with fireworks) meal. All of the recipes I found on youtube used the Fahrenheit. The procedure woul...	Rounding to the nearest 10C is more accurate than your thermostat probably is anyway (don't round up, round to the nearest). Conversion isn't your issue, your thermostat is much more likely your culprit. Use an oven thermometer, not your dial. And keep in mind that ovens hover above and below their set temperature by ...
Using fat as a preservative, I want to make big batches of Boerewors (A traditional South African fresh sausage) and was wondering if I could immerse it in fat or lard and then preserve it this way? Can fat be used to seal the meat and keep it from spoiling or is this a bad idea? Does it still need to be refrigerated?...	Refrigerate them. When it comes down to meat, you should play it safe. Spoiled meat can develop salmonella and other forms of bacteria. Read more about it on the CDC website. That said... I believe the method of preserving you are referring to is confit: In chilly European kitchens before refrigeration, it was common ...
Squash Casserole: Reducing the water content? I love squash casserole, summer squash or zucchini. I notice when I use the zucchini, there seems to be a much greater water content and it makes it hard to set. The summer squash, although there seems to be less water content, still has a little. The recipe I use calls...	I've roasted vegetables to address the same issue; it definitely works for eggplant and squash. All you have to do is spread them out over a baking sheet or two (if they're piled up the moisture won't escape as well) and roast at say 425F until they're mostly cooked, a bit shrunken down, and obviously not as wet. Your ...
What is the purpose of the light coating of flour in a three-step bound breading? I've always understood "bound breading" to refer to a three-step process, performed with chicken or other meats that have been portioned and patted dry: Dredge through (seasoned) flour and shake off the excess; Coat with beaten egg, sli...	The flour as the first dredging step does help the rest of the breading stick. Think traction. It gives the egg something to hold on to, which then holds on to the breadcrumbs. You're right, the vast majority of recipes that call for this kind of breading call for a three step process. That's because it works better. I...
Cooking pot with regulable water boiling temperature I'm looking for a pressurized pot where the pressure can be regulated in both directions, that is, higher and lower than atmospheric pressures (higher: high pressure cooker, lower: vacuum distillation). Does something like this exist? If so, what is its name?	I don't think that device exists, its hard to say something like that. But I can tell you for sure that this kind of device wouldn't be very efficient or useful, let's assume you are using water for cooking, if you want to boil it and cook your food at higher temperatures you would use higher pressure, for lower temper...
Getting correct baking consistency when using stevia as sugar substitute When replacing sugar fully or partially with stevia powder it seems that baked goods like biscuits do not spread as much and are often dryer. Is there anything that can be done to make the dough with stevia behave more like dough with sugar when ...	Not really, unless you go for a different carbohydrate with physical properties similar to refined sucrose. And if you are removing the sugar for dietary reasons, you're probably not winning anything by doing the substitution. Artificial sweeteners and stevia are just that - a sweetener, not a sugar. They can only be ...
Do successful french macarons really need precise weight measurements? I have no problem with measuring ingredients by weight, in fact, I prefer using a scale; it is much easier. After looking at multiple recipe's for macarons, I have not found a single common ratio in all the recipes. If weight is so important, then ...	I can tell you that yes, every part of the process, including precise measurement, has really low error tolerance. Do something a bit wrong, and you end up with an edible cookie, which does not resemble a macaron in shape or texture. My explanation for the different ratios you found is: the really important thing abou...
What does a Thai Scented Candle impart? Amazon Link There is a traditional cookie that is pretty much just a thick sugar cookie that is baked and then put in a covered bowl with the candle overnight. I ran into it because I was looking at candy recipes, and some of the Thai candies called for sugar smoked like this. ...	I have learned from SheSimmers that the primary ingredient and scent of these candles is frankincense. It "imparts the scent of frankincense, ylang ylang, patchouli, and mace oil to the food." I will expand upon this answer after my candle arrives from Amazon within a few days.
Spongy ground venison How do I keep my ground venison from having a spongy texture? We have tried making it into burgers, into chili and into patties in gravy. It still has the same spongy, tasteless flavor — almost what I would expect tofu to have, if I ate tofu! Is the problem in the grinding or are we doing someth...	The meat itself From my experiencing working with venison, I have come to find out that venison meat is quite "soft" compared to other red meat like beef. You can find a similar kind of "softness" in veal, so it appears the age of the animal, or more specifically, how developed/tough their muscles is related to the tex...
Possible dangers of home fermentation of vegetables I bought this FARMcurious Fermentation kit on Kickstarter. Once I got it and started making it I found their claims of it being "super easy" were a little exaggerated. When looking around online I found that other people recommended weighing your salt instead of meas...	Fermenting vegetables is a pretty safe procedure, in fact, if done properly, fermented veggies are probably safer than raw. Really, little can go wrong if handled properly. The process is literally thousands of years old. In fact, your biggest concern is contamination after the process is complete. Of course you ne...
What are some recommended methods of cleaning wooden cutting boards? Supposedly, wooden cutting boards should not be submerged in lots of soap and water because too much moisture leads to rot. How can one optimize for cleanliness while also caring for the board?	Mineral oil is your friend As you said, Ana, the biggest enemy of a clean — and warp-free — wood cutting board is moisture penetration. The first trick to fight this is to wipe down your cutting board fairly often with mineral oil or other food-safe wood treatment. This helps with cleaning as it prevents liquids and ba...
Is it possible to churn butter in a food processor or blender? I would really like to make some homemade butter. Can you make it with a food processor or blender?	Sure, why not? It probably won't turn out quite like the stuff you get at the store, but all you need is cream, a way to churn air into it, and enough agitation that the milk fat molecules start to clump together. It will require some manual work once you've got the butter and buttercream separated. But the food proces...
Making cake balls with a not-so-sweet frosting I baked a cake which is sweet and moist. I would like to make cake balls with it, but I wonder what should I use as frosting to not make it sweeter! Is it possible to ignore any kind of frosting and does coating the cake balls - which are made out of the cake only- work? ...	Coating your cake balls is a good idea, it will help them retain their moisture and shape. There are plenty of not especially sweet options, I would try a cream cheese based frosting with less sugar or a medium-sweet chocolate ganache.
Custard curdling/splitting I always try to make custard from scratch and have now used 9 recipes and it always ends up splitting or curdling and I can't get it right. How can you overcome this simple issue with custard? I've used Delia Smith's, Paul Hollywood's, Jamie's and 6 more from books and the net.	It sounds like your custard was overcooked, causing the proteins to break down. This can easily happen when you make custard in a pan. By the time you realize it's happening it's too late. Try using a double boiler instead, or improvise one using a pot with water and a bowl. Also, don't cook it too long, it should sti...
Will my results differ when using a sourdough starter vs poolish for pizza dough? I've read about differing techniques for getting the best flavor, texture, and chewiness in my pizza crust. One of the commonly suggested routes is to include a sourdough starter as part of the process, but I also find suggestions to use...	Three things: Most traditional Neapolitan pizza dough does not use a pre-ferment - poolish, biga, or sourdough starter. Not to say it may not be good, but it wouldn't the way most are made. Sourdough starters change their flavor profiles by age and by geographical region. In general, I would expect a bit more of a '...
Is this cooking method likely to yield a tasty pork chop? So I'm thinking of doing three things to a piece of pork. First salt it for a day Then Confit it Then Smoke it Is this overkill or can this make some good pork?	So let's see what would happen: salting Assuming you mean brining, not too much. The meat would absorb some of the liquid, that would be unwanted in step 2. If you mean a dry rub with salt, the outer layer of the meat would dry out a bit. Not nice for a lean chop. making confitSlow simmering in fat would most likely...
How can I tell if my acorn squash is ripe before cutting it open? Is there any way to tell if an acorn squash is ripe before cutting it open to cook it? I keep getting unripe squash from the grocery store, and I don't know they're unripe until I've cut them open, sadly turning them into compost instead of dinner.	First, as a gardener who's grown these, I can tell you that acorn squash — like all winter squash — need to be left on the vine to ripen. After picking, they will get a little sweeter as they sit for a couple weeks, but if picked too early, they won't actually continue to ripen. That said, there's no great trick to pi...
Freezing potato mash made with root and fresh vegetables I regularly make homemade mash using the following ingredients Potatoes Sweet Potatoes Carrots Cabbage (2 varieties) Onion Leek Butter Cream Cayenne Pepper / Paprika This is the first time I have made a 4-5 litre batch and would like to freeze it. Wil...	There isn't much you can't safely freeze, and your mash looks pretty straightforward to me. As long as you're following USDA safe freezing/thawing methods, I say, yes, freeze on!
How to substitute in baking so the result is both egg- and gluten-free? What is a good substitute for egg and wheat flour in baking? I have a friend who is allergic to eggs and I would like to be able to bake for her. I have another friend who is gluten free. Can these allergies have combined substitutes?	AFAIK, (which isn't much) there is no one good substitute for eggs in baking. This is because the egg can be there for one or more of several reasons. This includes as a flavorant, emulsifier, moisturizer and leavener. So, I'll address each of these separately. Flavor - I have yet to find an ingredient or ester I can e...
Spicy margarita jelly not setting up I made a spicy margarita jelly that hasn't set up after almost two weeks - even in the refrigerator it's still "loose." I don't have the exact measurements in front of me, but I soaked a scorpion pepper in tequila for about 2 hours. Then I added sugar, Cointreau, key lime juice (...	All gelling agents work only under certain conditions. You need to be in the working range for: temperature sugar content pH alcohol Pectins are more sensitive than gelatine, working in narrower ranges. Also, not every pectin is active in the same range, the main difference is between HM and LM pectin. You can try...
Should I boil canned food in water? Do I have to boil canned food, specially tuna can, in water for twenty minutes? I think it's necessary to prevent food poisoning by botulism. However, currently that I am in Europe, I have not seen a written passage on tuna can to advise people to boil the can before consumption, or...	No, you should not need to boil your canned food. Most canned foods have already been heated to boiling — or higher — temperatures to kill all microbes as part of the canning process. Seafood is heated to temperatures even higher than boiling and canned under pressure. Canned food is, by definition, sterilized and herm...
Substitution for idealmjöl I recently moved to the US from Sweden, and one thing I sorely miss is idealmjöl. It is a very fine flour that is primarily used to thicken sauces. It has the property that you can just sprinkle it over your sauce and it will dissolve and thicken it (with a little bit of whisking), without m...	The closest thing you are likely to find is a product called Wondra flour. Like idealmjöl, it is a pre-gelated wheat flour, but unlike idealmjöl it also includes some malted barley flour. One post on this forum implies they may be interchangeable.
Oiling wood handles I'm new to the cooking industry - yay for new pads - and I have a question about oiling wooden utensils (or wooden handles on pots, for that matter). The instructions state these should be oiled and I found this handy link here: Olive wood cooking utensils: Seasoning, care, and maintenance?, but sa...	Olive oil tends to go rancid; as do most other "food oils" - [walnut oil is a "drying" oil" (and as such won't go rancid) but if you are "in the industry" it's one more possible source of an allergen (tree nuts) that you don't want in a professional kitchen (where you'd think - no tree nuts in this dish) - does work fi...
How do I make my Thai curry with paste taste better? Looking for simple tips to improve my curries made from paste. I know of a few answers I've learned, but looking for others... Thanks! Original curry recipe: Fry tofu in oil in a non-stick pan. Bring coconut milk to a boil, add curry paste. Add tofu and any other ...	If available, add Kaffir Lime leaves to the coconut milk. They go a surprisingly long way in adding a more authentic Thai taste. It adds more sweet & savory flavor; not like something like Bay leaves at all.
How can I make a super-thin, yet strong, calzone crust? I am a relatively experienced amateur when it comes to making pizza, especially pizza doughs. I recently went to Italy and enjoyed some calzones with super-thin crusts. My standard recipe for a pizza crust is essentially the following: 1.5 cups bread flour 1 cu...	Don't use whole wheat flour if you want a strong or thin crust. The shards of bran in the whole wheat flour will cut the strands of gluten, weakening the crust, which prevents it from being stretched very thin. You can verify for yourself by performing the windowpane test.
Is there any reason not to keep fruits inside nalewka for too long? In much of Eastern Europe, it is common to prepare so called nalewka. The basic idea is to take some fruit (e.g. cherries, blackcurrants) and macerate it in strong alcohol, then remove the fruit and age the liquid for several months. It is a lot like ...	Aging time is one factor that you might consider, but the amount of fruit you're using, how it's prepared, and other factors can have an impact too. You're correct that the seeds and kernels of stone fruits can produce harmful substances, namely cyanide. More properly, they contain amygdalin, which is readily extracte...
Storing cooked rice in fridge I ordered a rice recipe yesterday and stored the left over in the fridge. However the container is not airtight. I was planning to have it today and tomorrow. I wanted to ask if its still safe to eat. It was kept in fridge within an hour of ordering.	The reason I asked if it was from a take away is whether or not it was cooked beforehand then reheated to order. Chances are the restaurant has cooked a large batch of rice, cooled it and then reheated it for your order. If this is the case I would rather lick my toilet seat than reheat the rice again. Why? There is ...
Is it safe to prepare a crock pot recipe the night before? I'm looking at slow cooking a beef stew on a workday. The stew includes raw beef. Recipe: http://m.allrecipes.com/recipe/14685/slow-cooker-beef-stew-i/ Is it safe to combine the ingredients the night before, refridgerating the crock overnight, then cooking it ...	Assuming it's a proper removable (some old ones weren't) inner crock pot you could (as in your other answer). BUT That pot will take a long time to warm up when you put it in and turn it on. I would suggest assembling all the ingredients in another container (which may also fit better in the fridge) and turning them o...
Why is the texture of the pasta in a store-bought pasta salad different to the texture of pasta I've cooked at home? So I've bought a store-made pasta salad and I've tried to recreate it at home. It consists of Penne and a tomato dressing, fairly simple, however no matter how hard I try I can't emulate the exact text...	Expanded from the comments... Use properly salted water when cooking the pasta. Slightly undercook the pasta a little bit; the pasta will continue to cook as you prepare the salad. Do not rinse the pasta. Mix the ingredients while the pasta are hot; they will absorb more flavour; I would try to season the pasta before ...
Name of a greek spice that sounds like "bakari" Many years ago, we brought back from Greece a spice that was suggested to us for preparing the Moussaka. The greek who sold it to us called it "bakari". Now we have used all our stock and I've tried to buy it from Belgium, but I can't find it. Anyone knows the name of th...	The spice you are looking for is called Allspice or Piment, http://en.wikipedia.org/wiki/Allspice. The Greek name is μπαχάρι, pronounced bakhari.
Can I replace flour in a soup recipe with a 1 to 1 gluten free flour? I have celiac disease and must eat a gluten free diet. I saw a recipe for creamy chicken and mushroom soup, and it looked delicious! However, it called for 1/4 cup all-purpose flour. Would it be better to use a 1 for 1 gluten free all purpose flou...	My step daughter also has celiacs/coeliacs disease. We often use all-purpose gluten free flour for soups, cheese sauce and roux etc. I can honestly say there is no noticeable difference. The only thing I would recommend is if the recipe asks you to make a roux don't try and cook out the flour as it will turn lumpy. Ins...
What would this sauce be called? I have a nice sized chuck roast in the sous-vide circulator, I can see that there are some great looking juices accumulating in the bag. I want to make a sauce out of those juices with butter, garlic, herbs and wine reduction. There is a name for that kind of sauce, but it's escaping m...	Using the meat juices from cooking is a jus :) adding wine along with the aromatics might change it to be a "red wine jus" or I've also seen a "port jus", or the jus could be used in a Madeira sauce, etc. served in the natural juices that flow from the meat as it cooks. http://dictionary.reference.com/browse/au%20jus
Graphing oven temperature over time Someone asked about measuring oven temperature. That's great for seeing how well an oven does as far as getting to a certain temperature. However, just because an oven can be guaranteed to achieve a certain maximum temperature, doesn't mean it stays at that temperature. Is there a ...	Not sure about the acceptable fluctuations but probably the most common sort of sensor for those high termperatures is a thermocouple. There are three easy ways to get the data to a PC that come to mind: Logging the data using a temperature datalogger with a thermocouple interface so it can later be downloaded to a PC...
How thick should be the sponge for a swiss roll? How thick should be the sponge for a swiss roll to roll easily without breaking and hold its shape? I saw some pictures that look perfect and then some where the sponge looks too thick. How do I figure out the perfect thickness of the sponge?	Personally when ever I do Swiss rolls or anything requiring me to roll or manipulate the sponge in any way I'll use a Genoise sponge recipe. It's a bit more effort to make than a bog standard pound cake recipe but worth it. While still warm I've managed to roll it anywhere between 2mm thick and 3cm with little or no c...
Preparing Meats using Dry Rubs I have recently begun testing different types of dry rubs in preparing meat dishes. What base ingredients (outside of spice blends) should I be looking for in a good quality dry rub? If it is allowed, I'd appreciate if you could share products that contain the ingredients you are recom...	Premade blends If you're trying to buy something premade, look for blends without filler ingredients. For example, if you see sugar or salt as the first ingredient, that's a bad sign. Sometimes you'll also see large amounts of garlic or onion powder. Yes, you may often want salt and even sugar in your rubs, but you'll ...
What can be substituted for green onions when making crab cakes? I would like to make crab cakes that call for green onions but I am out. What can I substitute for two finely chopped green onions? Would minced onion work?	In general, shallots, leeks, or chives would be milder than regular onions and probably a closer approximation to green onions, though all are usually harder to find than green onions. Leeks and chives have the advantage that they also have a similar color to green onions. The sharpness of all of these substitutes (o...
What is the difference between genoise sponge and victoria sponge? Just wanted to find out the differences between Genoise sponge and Victoria sponge. In particular, I was interested to find out which one turns out softer. Here are the 2 recipes for comparison. Genoise sponge - http://eugeniekitchen.com/chocolate-swi...	If I recall correctly the differences are slight, but significant. Both have a subtle, delicate flavour with an exceptionally light texture. The Victorian is usually regarded as the healthier, lighter of the two, but I believe this is mostly due to the Génoise usually being rendered as a layer cake with a lavish butte...
What is the best way to store and manage tahini? I don't use my tahini too often, and sometimes when I open a can that's been sitting on the shelf, the oil has separated from the pastey part so much, that the pastey part is like a rock. Is there a way to store tahini longterm without this separating happening? Once it...	The oil will always separate from the rest of the product. (home made or natural/bio peanut butter will behave the same way) When that happens, just spend some time and elbow grease to mix it back together again. if the tahini was stored in the fridge, it might take longer because everything will be harder. Just leave ...
Is there a safety issue with freezing raw chicken with raw stuffing? I was planning on making stuffed chicken capons and freezing them raw. This is with fresh raw chicken and raw stuffing (no eggs), and then freezing the chicken stuffed with stuffing and defrosting and cooking at a later point. I was told that it's a ...	Your method of stuffing and freezing raw should be safe. Assuming you are following safe food handling and freezing methods, you will be fine. Just prep your chicken and get it into the freezer within the recommended window of two hours that it can safely be in the "danger zone" of 40-140 F. As it pertains to bacteria,...
Water vs olive oil when sautéing I was recently watching a friend sauté vegetables (specifically artichokes and broccoli) and instead of using olive oil, she used water. What's the difference between using oil as compared to using water to sauté? How do I know when to use which?	In terms of sautéing, the simple answer is that using oil is going to let you develop fond, i.e. the tasty brown stuff, on your veggies whereas cooking only with water will essentially boil/steam your vegetables — and perhaps give them a little char, as well. In cooking, both oil and water are basically just things you...
When to add vegetables to stew? I am participating in a stew cook-off competition with twelve restaurants involved. Rather than adding the raw, cut and prepared, root-style vegetables (red potatoes, celery, and carrots) near the end of cooking to cook and finish, I am thinking of cooking them separately in salted wate...	I have played around with this quite a bit myself. For me, boiling and then adding does not work. As suggested in derobert's remark, many of the veg traditionally added to a stew are there not just as filling but to give off their flavor to the stewing liquid. Leaving them out during the stew is detrimental to your fla...
What temperature is 'High' in a 950 watt microwave? A recipe asks for a teensy cake to be cooked on High for 70 secs in a 950 watt microwave. What temperature would 'High' be? like in Celsius or Farenhite	It is impossible to convert Microwaves into Celsius or Fahrenheit. Temperature(Celsius): Temperature is a measure of the average translational kinetic energy of the molecules of a system. Heat is commonly expressed in either of two units: the calorie, an older metric unit, and the British thermal unit (Btu), an Englis...
Shatter resistant tea carafe/pitcher/pot First let me explain how I make tea. In the morning I take a pot of boiling water and pour it into a carafe. I let the the water sit for a minute. I then pour the tea into an old pot from a coffee maker, put the tea bags in the original carafe and pour the water over the tea, l...	Heat-resistant glass is called for, which will be much better suited to withstand the thermal shock of boiling water than regular glass. I'd use a Pyrex measuring cup -- which are available in one quart (4 cup) sizes, my mother owns one. (I generally just stick with two 2 cups if I need that much liquid, but that won't...
What are "fondi di carciofo" called in English? I would like to know what the English name is for the Italian word fondo di carciofo as I was not able to find it on the Internet. Basically, carciofo means artichoke and fondo means the bottom part (not the heart which in Italian is cuore, and not the stalk which in Ita...	(American English speaker here) To me, the picture of "fondo di carciofo" is a picture of artichoke hearts. What you seem to call a heart, I call a baby with the outer leaves removed. Like this: I don't think of that as a heart, I've always considered that a kind if a cheater thing since that's what you can buy frozen...
How to write the so called wooden tomato / wooden potato in Chinese (and where to find it)? I once went to a Chinese restaurant with a Chinese friend, and there was this sort of yam which was white colored and covered with a whole bunch of red/pink dots resembling freckles and these dots would be found inside of it wh...	By your description I would say it's taro or 芋头 (yu tao) in chinese https://www.google.ca/search?q=mu+shu&source=lnms&tbm=isch&sa=X&ei=J862VLp1ivxSvZODoAM&ved=0CAgQ_AUoAQ&biw=1394&bih=827#tbm=isch&q=%E8%8A%8B%E5%A4%B4&imgdii=_ It can be bought in most chinese supermarkets For more info http://www.merriam-webster.com/d...
How long does Peanut Oil keep In my case its still sealed in the container, and http://www.eatbydate.com/other/condiments/how-long-does-oil-last/ claims 3 years (unopened) / 2 years (opened) but that doesnt seem to jive with experience. Any have more data on lifespan of Peanut Oil?	The shelf life of most food products depends on the storage conditions. Most shelf life lists, best-by dates, or expiration dates are educated guesses based on expert testing and average storage and handling conditions, which may or may not apply in every case. For pantry items such as oil, some people keep their ho...
Are my refrigerated pork chops & onions safe to eat? I cooked pork chops with onions two days ago and refrigerated the leftovers pretty quickly. I checked it today and there was a lot of congealed fat around and over some of the onions (not submerged though). I looked at related questions but still not sure if this a ...	This is not likely a botulism risk. It should be safe to eat assuming the following: Refrigerator is functioning properly and keeps food below 40 F. Food was not previously sitting out longer than two hours at room temperature. The USDA provides a useful guide on Refrigeration and Food Safety. This section is pertine...
How do you make tapioca from cassava? I am curious as to how tapioca is made from cassava. Also, is it possible to do this at home? Thanks.	It is possible to do at home, but it is very labor intensive and requires equipment that most people don't have at home. The first major step is to produce tapioca starch (ie tapioca flour). The cassava must be cleaned and peeled, then finely grated or milled to break the cell walls and expose the starch. This mass ...
How do you make meringues? I've scoured the internet to find the recipe for one of my favorite childhood sweets, and since I'm away from home, I can't buy it by weight and I definitely can't afford to buy a tiny piece for $3 or $4 all the time. I came across a recipe and I did everything exactly as the recipe said, b...	As you have not posted a recipe I can't tell you how to fix it for next time. I can't tell you what is wrong with them though. Brown, because the oven was too hot. I do mine by blasting in oven at 135c for 15min then turning it off and going home. Then when I get back to work in the morning they are perfect. Flat, beca...
What does the clock-like symbols under plastic containers mean? Under many of my food storage containers of plastic, there are circles with numbers and an arrow in the middle pointing at one of the numbers. What does these symbols mean? Could it be recycling information? Plastic type? Production date? Serial number? ...	(click for full size)
How to prevent Meringue from turning chewy/gummy-like? My attempts at Meringue-making are driving me a tiny but crazy... No matter what I do, at first, they are still wet on the inside, and if I leave them standing longer to dry out, they get a chewy/gummy-like consistency when bitten into (this is really the best way...	I'm pretty sure the problem is in using too much starch. Try less, or even learn to whip meringue which does not weep - you need to get both the speed and whipping time just right - and then skip the starch altogether. You can also try making Italian meringue, it's much easier. It also doesn't need starch. Also don't ...
Yeast and Flour for Panasonic Bread Maker I treated myself to a new Panasonic bread maker but since it is my first, I have a couple of questions. Also perhaps it is worth mentioning that I live in the UK. What type of yeast do I buy? There are so many! Also, I am told that I should buy Strong Flour for making bread, b...	Strong flour has extra gluten added to it, you can find it many varieties (strong white, strong brown, strong wholemeal). I haven't found much difference between brands but I'd avoid store "value" packs. Sometimes if you want a coarser grain you will need something specialist, but I rarely buy flour anywhere but the su...
Culturing Yeast in Dough Can I culture yeast in dough without the dough going sour? I mean instead of adding new yeast everytime can I take a bit of raised flour and keep it for the next time? In this situation will the flour go sour? Will new organisms grow in the flour?	You can certainly maintain a culture this way, though not all cultures will necessarily thrive. Commercial yeast, for instance, doesn't tend to do well with feedings. It basically rises and it's done. Wild yeasts will do much better by being fed. The degree of sourness in the cultured flour will depend on the specific ...
My flatbreads are still doughy inside after cooking? So I am making basic flat breads using flour, water, oil, salt and spices. I kneaded the dough for 5 mins and rested it for 15. I then rolled them out really thin and cooked on a super hot griddle, two minutes per side. Once they are charred, though, they are still ...	Your list of ingredients doesn't contain any kind of leavening agent. A leavening agent is an ingredient that helps to incorporate air and gas bubbles into the dough of the product. Without that inclusion of air bubbles, the dough doesn't have anything to lift it and make it lighter, so it will fall and become heavy, d...
What is the difference between whipped cream and whipping cream? I am searching for accurate stock photos to represent both products. While I really only need to figure out what visual differences there are (if any), I would like to understand why they are different.	Whipped cream is whipping cream after it has been whipped. Whipping cream is just cream with at least 30% fat content (that would be called Light Whipping Cream in the US). Heavy Whipping Cream contains at least 36% fat and up to 40% and rarely (in the US) even higher. Until these creams are whipped, they are just liqu...
how long to cook stuffed chicken breasts I have chicken breasts stuffed with rice. How long should I bake them and at what temperature?	The time and temperature can vary widely based on a lot of different factors. What's important is the final temperature. Chicken breast is safe and largely considered palatable at 165F (74C). Use an instant read thermometer in the thickest part of the breast. Just to give you an idea where to start, here are several re...
Should lemongrass be edible or just a flavoring? In my limited experience with lemongrass (which I buy fresh-ish in plastic bags from the fridge of my local asian supermarket - not frozen or dried or anything), it's hard and impossible to chew, no matter how long you cook it for. I usually smash it, split it down the ...	If you actually chop it finely, you should be okay. Specifically, you should cut it into thin disks against the grain first, so that you're cutting the fibers into short enough lengths not to bother you. Depending on how tough your lemongrass is, you may have to remove some outer layers to do this. At that point, it ma...
Skimming foam from stock without removing floating spices When I make chicken stock from scratch, I like to include whole spices like mustard seed, coriander, star anise and black pepper. I put these in right at the start when the water is still cool, so they can slowly add flavor as the stock simmers for hours. I onl...	I tend to just stick the spices in a tea egg I do this whenever I think the spices will get in the way during my process or when I want to remove them before serving, such as in case of a bouquet garni, cloves or juniper berries. Should you be reluctant to use metal in your recipe you can of course use loose leaf tea...
What is the ideal temperature for water added to chickpea flour for falafel? Recipes for falafel using bean flour usually recommend warm, but not hot water to mix with the dry ingredients. What is the ideal temperature range for the water?	I have always used room temperature water, & have never had any problem. Generally I take the water from the Brtia filter sitting on my countertop.
What does the oil do in a marinade? A basic marinade is acid, oil, herbs/spices. I understand the herbs and spices are for taste, the acid helps meat absorb by breaking down the tissue and taste. What is the oil for?	The oil is for carrying the flavors of the herbs and spices throughout the marinade (and ultimately, into the meat or whatever you're marinating). Some of the chemical compounds in those herbs and spices are more soluble in fat than they are in water, the oil absorbs those flavors and distributes them more evenly throu...
Using low oven temperature to accelerate proofing During wintertime it is often cold enough in my apartment that proofing takes much longer than in summer. I'd like to use my oven to create a warmer environment, in which the dough would rise faster. I can go 30-50 degrees celsius, the question is what temperature is s...	Let me suggest a totally different approach: Why not work with the cool conditions instead of against? You could let the dough proof for a long time, e.g. overnight in the fridge. This allows for a lot less yeast and hence a less yeasty taste, which is usually desired. Also, more complex flavors develop during long p...
Beans, bacon, and chicken I am eating a mix of boiled bacon, broiled chicken, and boiled beans (+ salt & pepper). It tastes awkward. What can I add to improve this flavor within $5 to restaurant quality? (I am not actually the one who came up with this concoction of madness)	Unless you've made a typo, you should brown at least part of the bacon. Browned bacon will add a great flavor that goes great with both beans and chicken. Keep the bacon fat and just stir it in as well. Just the beans and bacon is good. If you're going for more of a baked beans type flavor, add some brown sugar and...
Is there any advantage of applying dry rub overnight for baby back ribs for smoking? Is there any advantage of adding dry rubs to ribs overnight? I'm looking to improve the texture and moistness of the ribs. Some forums are saying that applying a rub overnight may risk removing moisture from the baby back ribs. Is thi...	Many people have strong opinions on when to apply a rub -- some say to allow at least a few hours and preferably overnight. Others literally apply it as they are putting them in the smoker/oven. Since people do it both ways and both claim to end up with terrific, moist ribs, whatever effect this might have is probabl...
When smoking ribs what is the 3-2-1 or the 3-2-2 method refer to? I've read a couple places regarding smoking ribs and utilizing the 3-2-1 or the 3-2-2 method. What is this all about? What do each number signify?	TLDR; This method is used many professionals for smoking ribs. Each number signifies the number of hours per phase. Smoke as normal for 3 hours, followed by 2 hours cooking wrapped in foil, and finally 1 more hour unwrapped and finish with bbq sauce and/or on direct flame for appearance. Unabridged version Three The f...
How should I store this BBQ sauce for later use? Dropped by a video where a BBQ sauce caught my attention. The ingredients used are: Olive oil, for frying 1 small onion, peeled and finely diced 2–3 garlic cloves, finely chopped Sea salt and freshly ground black pepper 1 tbsp brown sugar 1 tsp smoked paprika 1 tbsp cid...	If it's any good, it will be gone long before it goes bad in the refrigerator. :-). I've saved my homemade barbecue sauce for at least two weeks in the fridge. Store-bought barbecue sauce lasts for months. You do need to put it in a sealed container.
Can I leave uncooked rice sitting in water for an hour or longer before cooking? I'm prepping for a dinner party. And I put uncooked long grain brown rice + oil + water in a pot, as usual. But I'm not cooking it right this minute. The rice is sitting in the pot with the water. Can I leave it as is for an hour or two b...	That's fine. A lot of people actually do that on purpose, it's referred to as "soaking". It will shave a bit off the cooking time and won't negatively affect the rice at all. Give it a stir before you start cooking. You can drain and rinse it too if you want, that will give you very separate, distinct grains. Use about...
What types of wine are suitable for Dijon mustard? I know that verjus (or verjuice- sour juice from unripe grapes) was originally used for Dijon mustard, and was replaced by wine as it became more readily accessible. However, I can't find much information on the types of wine one might use. I'm sure something comparab...	I looked at the first 8 recipes that came up on a Google search. All but one just said "Dry White Wine". One said, "dry white wine, such as Sauvignon Blanc". So, I would say that's your answer. Any dry white wine will do, perhaps Sauvignon Blanc might be ideal.
Why is my bread dough sticky? I'm been making this Japanese bread "Melon pan" many times and it had been success.Then my brother told me to add more sugar to make it more sweet. Try adding little at first, the bread still taste the same. So decided to put a lot more sugar. I started to knead my dough and it very stick...	You cannot keep the texture if you are using that much sugar. Two tablespoons of sugar per cup of flour is the maximum that you can add without major gluten damage. [...] Too much sugar is also damaging to the yeast. (quotation from Cookwise by S. Corriher). She goes on to explain that certain kinds of bread are m...
Nonalcoholic Substitute for Marsala Wine For personal reasons I won't purchase alcohol or have it in my home, but I'm a bit of a foodie and love Chicken and Steak Marsala. I've found decent nonalcoholic substitutes for dry and sweet white wines and burgundy (Meiers Sparkling Juice), which covers most of the recipes I...	I have cooked quite a few times for Islamic guests and finding non alcoholic substitutes for wine is never easy. In general you find a lot of solutions floating around on the Internet based on grape juices, but I have never been quite satisfied with the results that brings me. My best results have been achieved through...
Substituting Chicken Broth in Split Pea Soup I want to make some split pea soup and have everything but am wondering if I can substitute the water with chicken broth and not ruin the taste of the soup. I will also be adding a meaty smoked ham bone with NO glaze on it. Thanks in advance... Electric Mike	See no reason why not, all you will do is add more flavour. Which is never a bad thing if you ask me. Adding the ham bone will not have any adverse effects either. The recipe you are following will not have used chicken stock/broth to either make it vegetarian or for simplicity. Personally any time I make soup or brot...
I need melted butter Today I am supposed to make a chocolate mousse for dinner and I need butter (melted).The shops are closed. Can I use vegetable oil instead of melted butter?	I would say no for two main reasons, the butter will change texture as the dessert cools, and I don't think the oil will, so the mousse will split. Also the tastes will be off. You could try margarine, or at a real push lard (you would need to play around with the sugars to keep the sweetness) However I have seen recip...
1/4 cup of whiskey in cupcake batter substitute what type of liquid? And use the same amount? I'm making chocolate coffee cupcakes with pecan praline centers. 1/4 cup of whiskey to batter. I don't want alcohol and don't know what the purpose of the alcohol is. Can I use some other liquid and the same amount?	The whiskey is there to add flavor. If it were in the praline centers it might have some texture effect too, but in the batter, especially in this small an amount, it's really only going to matter for flavor. You should be able to substitute water, plus an appropriate amount of some kind of flavored extract you do want...
Why are the blueberries in my blueberry muffins not melting? I've made a few batches of blueberry muffins and the first batch turned out perfectly. After that batch, I tried to substitute honey for sugar (just testing things out), but the blueberries didn't melt and they didn't have much flavor so I decided to go bac...	Honey versus sugar has nothing to do with your berries bursting or not. Assuming you are in the northern hemisphere you are getting out of season fruit as it is winter. Your blueberries are either greenhouse grown or have travelled halfway around the world from somewhere warm enough to grown them. Out of season bluebe...
Convert fresh basil leaves to a dry measurement I have a recipe that calls for 12 fresh basil leaves. How do I convert that to a dry measurement?	This is a more tricky conversion than most. As another answer already said, the "standard" conversion for most herbs is 3 parts fresh = 1 part dried. (There is more general advice on that question in the link rumtscho gave in comments here.) Basil is a particular problem because its flavor is generally very different...
How to reduce the heat on a gas burner I have a new gas cooktop and the lowest setting on the smallest burner still produces afast rolling boil rather that a very low simmer. How can I reduce the heat?	1. Simmer/Burner Plate You can use a simmer plate or something to diffuse the heat. For example: http://www.thekitchn.com/good-tool-burner-plate-for-low-107122 Google: Heat Diffuser From the first link, a suggestion is to use a cast iron skillet as a heat diffuser. That should work in a pinch. 2. Adjust the Flame Alt...

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