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Will Cinnamon ever dissolve in a cocktail? I have this idea, that making a cinnamon, vanilla and brandy cocktail would be delicious, and it is. But it is also kinda grainy. What I have been doing: In a 500ml glass, add 15m brandy, add 1/2 teaspoon cinnamon powder, add 1-2 teaspoons vanilla extract, add a few tablespoo...	Cinnamon is the bark of a tree. It is either sold as rolled strips of bark (=cinnamon sticks) or ground. It will not dissolve, neither in water nor in alcohol. What you want to do is basically the same as was done commercially with the vanilla extract you are already using: Extract the taste, then discard the bark i...
Medium sauces versus Mild! I can never remember which is hot. NOw i have a medium enchilada sauce in my recipe and need to cool the heat way down... help! How do I make my meal so that my child will be able to eat it. She does not like spicy.	Mild is the opposite of hot. Medium is in-between. If the sauce ends up too hot for your child, try a dollop of sour cream or plain yogurt.
Does preferment add sourness to taste of bread? I have made bread using both sponge and preferments. The sponge bread does not taste as sour as preferment bread. Does preferment add sourness to taste? What other flavors can we expect? What can I do to obtain other flavors excluding sourness? Preferment (this is what ...	Your question has a couple layers, so I'll peel those away one at a time! What causes sourness? Sourness (the taste, speaking generally) is caused by acidity. The acid (i.e., sourness) in sourdough is created by bacteria (e.g., Lactobacillus spp. which are generally benign and sometimes beneficial, such as inhibiting t...
Will MSG improve taste of a food for someone who dislikes the food itself or will it make it worse? Let's consider a situation where someone dislikes a taste of, let's say, broccoli (or some other food), and MSG is added to that product during the cooking process to improve the taste. Will the taste actually become mo...	MSG has a flavor itself; it tastes of "umami", the savory, meaty flavor. This is because it's made of glutemic acid (or glutamate), with a little sodium (less than salt). Glutamates are the compounds responsible for the basic umami taste, and they are found in high concentrations in kelp, cheeses, soy sauce, and oyster...
Why does store-bought peanut butter in a jar have so much more oil than fresh ground? When I buy fresh ground peanut butter, it has a very dry, paste-like texture with almost no oil. It can sit on my shelf for a week in warm weather and no oil separates out. When I buy peanut butter in a jar, it has a layer of oil on ...	The difference may be in how finely the peanuts are ground. Depending on the stores machine, you may not be getting a perfectly smooth peanut butter which means there is still some residual oil in there. Also, a week after fresh-ground is still very fresh. That jar of xyz brand on the shelf can be six months or older...
can someone tell me what exactly is msg used for? What exactly is msg? What is it used for and why do some restaurants have signs saying "contains no MSG"?	Mono sodium glutamate. Think of it as somewhere between salt and sugar. It's flavour is called Umami. Msg is present in many natural products mostly from fish like anchovies. The reason many restaurants have "no msg" sign is because of the bad press and stigma it has received for health reason such as hyper activity an...
Chicken stock in slow cooker - danger zone? How does one know if slow cookers are holding foods in the danger zone too long? I cooked chicken stock on high (a bit too full, water one inch from the top) but it wouldn't simmer, it seemed like 2-3 hours before it got to 140 F and then it eventually went to closer to 180 ...	It sounds like something is wrong with your slow cooker. On low, it should hit somewhere in the 190s, on high in the low 200s. On high, I'd expect it to get there fairly quickly—within two hours. Both should get you to 140 within an hour. That said, the actual safety temperature (with a good thermometer) is 130 or 131F...
Do Asian groceries carry vital wheat gluten? I want to buy vital wheat gluten for bread baking but I've only had luck finding it at health food stores where it's quite expensive. I know seitan is made from vital wheat gluten so I was wondering if the powder is something that is commonly found at Asian groceries? If so...	Some Asian stores do carry it as it is used to make seitan. However, there isn't a blanket yes or no answer as it is up to the individual stores. The only thing you can do is to check the stores you can get to. It may also be called gluten flour but, if you see this, be sure to read the label to ensure that it has 75%...
Why add vanilla extract after removal from the heat, and what about fake vanilla extract? Recipes for pralines, for fudge, even for hot cocoa say to add vanilla extract only after removing the dish from the heat. Why? Does that apply to artificial vanilla extract also?	Liquid vanilla extract has alcohol in it, so if you add this extract to hot cocoa, puddings, fudge, or anything you make with heat, the alcohol burns off and so does most of the flavor. If you wait for it to cool off the flavor stays strong. Same thing goes for artificial vanilla also because of the alcohol levels (b...
Alternative to low calorie spray for frying sausages? My wife has recently decreed that we are to use low-calorie sprays instead of oil. For the most part, these seem fine. However, I have been through several different types and not found one that is suitable for frying sausages in. No matter which type or how littl...	This is going to sound strange, but the 'low calorie oil' that you're looking for is water. What you do is you start the sausages cooking in a little bit of water (about 1 cm; 3/8"). The water will prevent the sauages from getting too hot too quickly, and the fat in them will start to render and leak out into the wate...
How much does one cup of fresh spinach weigh? How much fresh spinach is in one cup? When I read articles they always say eat "1 cup of spinach", but I don't know how much spinach that is. I am talking about 4x6 cm leaves.	How much spinach is in a cup varies widely based on who is doing the measuring, how well the spinach is trimmed, whether it is chopped, the size of the leaves, whether it is cooked, and if it is cooked, how well it is drained. That said, the FDA calls 1 cup of raw spinach 30 grams. If you're looking for the number of l...
Can I candy pomegranate? It seems that making candied fruit is easy: cut it thin and boil in sugar syrup until ready. I'd like to make candied pomegranate, keeping the seed-surrounding bubbles intact. Will it work, or will the membrane prevent the sugar from entering? Can I do something (e.g. stick a pin into a few p...	In India, there are typical traditional ways of Candying the Fruits like Pickling, Drying, etc. In your case with Pomegranate, you can always try Combination of Pickling & Drying. Try the following method, Step 1: Make a 1/4 Inch Layer of Powdered Sugar in a Transparent Glass Jar Step 2: Follow it with a Layer of Pome...
When is it OK to crowd the pan? I am reading some books on cooking technique and often see the guidance "don't crowd the pan" when sautéing or pan frying, so that food cooks by browning/maillard, rather than steaming. However, many recipes I find online and in cookbooks involve piling many ingredients into one pan. A ...	First, you don't crowd the pan when sauteing. If you do it, you are no longer sauteing, because your food doesn't come in contact with the surface frequently enough. You also can't really keep the separate pieces hopping, the best you could do would be to throw it around as a mass (like a pancake turning), which means ...
How to make good looking cake pops? I've tried to make cake pops a few times but they never came out as beautiful and tidy as the pictures I found on the web. I would love to try more and more to nail the goal but I think I must know some rules or what-to-do's to make progress. So please anyone who has the experience ...	There are two ways to get the shape. One way is to bake them spherical, the other to crumble the cake and to roll the crumples with icing. To bake them spherical, you need a mold that goes into the oven, or an appliance for the task. Your basic cake recipes are what you want here, nothing fancy. White cake, yellow ca...
Why does lemon juice thicken condensed milk? Or is it the other way round? For instance when making a cheese cake. Anyways, the more chemical the explanation, the better!	Lemon juice thickens condensed milk in the same way it would "thicken" regular milk, i.e., by curdling. Basically, milk has two general types of proteins: casein and whey. The casein is what forms the "curds" in "curds and whey." Both proteins are somewhat unusual in that they don't tend to coagulate with heat (as eg...
Can I slow cook a 3.25 beef roast for 4 hours on high, refridgerate in the crock pot overnight and then cook on low again in the morning for 4 hours? Can I slow cook a 3.25 beef roast (not browned) with vegetables for 4 hours on high, refrigerate in the crock pot overnight, and then cook on low again in the morning fo...	That would almost certainly violate a specific food safety rule. In normal use, a slow cooker barely stays within the safety parameters of the "time in the danger zone" rule, that says that food should not stay between 40F (4.5C) and 140F (60C) any longer than two hours cumulative. That means that preparation time, hea...
What does "natural" actually mean? More and more I see "natural" or "all natural" labels on the slightly-cheaper alternatives next to "organic" products, and I find it somewhat confusing. I know that (for example) tofu does not occur in nature, so obviously "natural" does not refer to the whole product, but to the ing...	Short answer? Not a damn thing. The term is pretty much meaningless in the US; at best it only means that the product doesn't have added colors, artificial flavors or synthetic "stuff". From the FD
Why "Yeast Extract" I'm having dinner at a popular burger joint, and the have their house seasoning on the table. It includes "Yeast Extract". What would be the reason to include this in a season?	Yeast extracts provide umami, so it's a flavor enhancer. In the burger joint context, I imagine you might think it makes things taste a bit more meaty. The most famous yeast products are things like marmite and vegemite, but it doesn't have to be that intense. And since it's pretty easy to produce and can be dried int...
What are the advantages of vanilla sugar? When/why would one use "vanilla sugar" instead of just plain sugar along with vanilla extract and/or beans/pods, particularly in recipes and baking? Is it just a matter of convenience? I understand that some people might actually like to have vanilla sugar for direct use, suc...	is there some other reason it is popular? Yes: Vanilla beans are expensive, and once you've extracted the seeds, the husk, which still contains good vanilla flavor, is often discarded. Putting the empty husk in sugar allows you to extract some vanilla flavor that might otherwise be wasted. I usually save my empty vani...
How to properly clean a bundt mold without ruining the surface I usually do the suggestions in my previous question for seasoning the Teflon coated (non stick) bundt pan (buttering and flouring) and I have no problem with that. The problem is with leftover residue,I cannot clean the pan properly. After a few times of ...	I hope you're using cake release! And you've never actually "seasoned" it (as in covering it with oil and baking it in a very hot oven). If you did season it, that's a problem. I'll get to that in just a second. Otherwise, all you need is to wash the pan right away in hot soapy water (use a high-quality dish soap, ultr...
Can Kale be hot like horseradish? I just made a fruit smoothie with Kale, banana, Apple, blueberries, vegan protein powder, chia and flax. It was like drinking a smoothie with horse radish. The blueberries were the only difference with my favorite smoothie. Did the blueberries cause this drink to be spicy hot?	There's a chance the extra sugar from the blueberries has helped bring the peppery taste from the kale out a bit more. Kale is known for its light peppery flavor much like watercress but not any where near the heat of horseradish. The addition of sugar, much like salt is great for intensifying flavors. Rather than try ...
Do quality adjectives have a standard? So some cheese products I buy have nutritional information on the outside that say things like "Good source of Calcium", or "Excellent source of Calcium", or "Great source of Calcium". Are these just buzzwords, or is there a standard for these words (ie, Excellent = ^20% calcium,...	From Googling Nutritional Claims Excellent: YES! These terms are highly regulated in the United States. In the US, the FDA sets the following standards for food products: "High," "Rich In," or "Excellent Source Of" - Contains 20% or more of the DV per RACC. May be used on meals or main dishes to indicate that the prod...
Why did my steak marinade not make a difference? I recently discovered the joy of cooking and I have no idea what I'm doing but I've been experimenting. Recently, I took two beef shoulder steaks, both just under 3/4" thick, both purchased at the same time from the same source. For the first one: I made up a goofy mar...	There seem to be two general expectations for the marinade here: (1) it would tenderize the steak, and (2) it would result in more flavor. The first of these is basically a culinary myth, and the second was probably undermined by what you did to the second (unmarinated) steak. It's important to be clear about what mar...
How many ounces is a British "tin" of tomatoes? If I have a British recipe that lists "1 tin chopped plum tomatoes," how many ounces is that? In British English, does "tin" usually refer to a specific size? In the US, cans generally come in 14 and 28oz sizes - which one is likely closest to what the recipe means?	It is likely the same as a 14 oz can of tomatoes. From the Wikipedia article on Tin Cans: A standard size tin can is roughly 400g; however, the weight can vary between 385g and 425g, depending on the density of the contents. UK shops selling tins of tomatoes quote 390-400 grams based on what I'm seeing. This is equiv...
Homemade liquid sweetener from Stevia I am using Stevia Hermesetas. Can I make liquid sweetener from Stevia powder for diabetic dessert - sweet soup with fruits and jelly? Any requirements during cooking?	I buy bulk pure Stevioside powder online. It's much cheaper to buy the pure powder that way and make your own stock solution. I make my stock strong enough so that 1 drop equals 1 teaspoon (4g) sugar in sweetness, 3 drops per tablespoon (12g). For 100 ml: 23.5 gram Stevia powder 20 ml 95% ethanol Bring to 100 ml with w...
Why don't most non-East Asian varieties of rice stick together? Having tried a number of different kinds of rice, I've noticed that the only ones that seem to have grains that "stick" together are white varieties often used in East Asian cooking (jasmine (to some extent), Calrose and other "Japanese" types, etc.). (Gl...	Please see the excerpt below from this page . There is also a chart that lists different types of long, medium, and short grain rices and their characteristics and usage examples. Rice is composed of two different types of starch molecules: amylose and amylopectin. The amounts of these two starches determine the text...
Can the duration of the whistle determine if food inside a pressure cooker is cooked Building upon this question, I was wondering if the duration of the whistle can be used to determine if the food inside a pressure cooker is cooked. As suggested by a couple of answers in the question referenced above, certain things ...	The short answer to that question is no. The whistling sound is just a signal to reduce the heat. Here's an excerpt from the Hawkins Pressure Cooker Operating Guide: After the pressure regulator is placed on the steam vent, there is at first a very low hissing sound of steam from the pressure regulator. Then steam emi...
How does rub or marinade actually seep into meat? This morning I began crockpotting my first (ever) pork butt in an attempt to make pulled pork. In preparation of this, two days ago I smeared the meat with a spice rub and put it in a large sealed bag in the fridge. I did this because the recipe I was following stated ...	Some of this has already been said briefly in comments and the previous answer, but since the question is interested specifically in chemical mechanisms, here are a few more details. The general process to think about first is diffusion. This is part of a general physical property of systems to move to a state of equi...
Making chocolate covered strawberries without parchment paper What can I use to set the strawberries on to cool if I don't have parchment paper or a cooling rack?	If you are glazing only a few strawberries you can pick up the strawberries with a (wooden) skewer (toothpicks might be too short) and then poke the other end into styrofoam, a sponge or anything similar or put these into a tall and heavy glass. Source
Homemade nori -> aonori? In the USA, sheets of nori cost about 7 cents per gram. But it's 140 cents per gram online as a powder, "aonori," an essential topping for takoyaki and okonomikayi. (My town of 100,000 has several Asian groceries, but none stock aonori.) To avoid this 2000% markup, has anyone tried turning n...	The nori that you buy as sheets is usually a different species than that of the form prepared as aonori. The form that you buy in sheets is, additionally, typically roasted, which changes the flavor. Aonori is usually of the genus Monostroma or Enteromorpha. Toasted nori for sushi is usually of the genus Porphyra. Beca...
Using frozen/cooked frozen blood in black pudding I am having a hell of a time trying to track down blood in the US for black pudding. None of our local processors can provide it, several butchers are claiming it's illegal to sell (not true, but you have to be licensed at the abbatoire). I haven't been able to find a ...	The frozen blood (once it is thawed) would be the better option. I would not consider the cooked and coagulated product to be interchangeable with the thawed product.
Can I accelerate the prep time for small tapioca pearls? I've got a package of Reese small pearl tapioca in front of me, ready to make tapioca pudding, but I forgot to factor in the recommended overnight soak. Is it possible to accelerate the process by soaking in warm or boiling water or by substituting a longer cook...	Yes, it works without presoaking. You have to cook them for quite a long time until they become quickly translucent, the small ones will need about 30 minutes at a moderate boil. It is not optimal, as the outside will become mushier in this long cooking time, but there are people who don't mind the difference.
Cooking time adjustment for large quantities of stew First off a little backgound: I am a member of a cooking club in my local village center. We have a reasonably well fitted kitchen, but the logistics of cooking in it for 20 people are always a bit tricky. We start at 17:30 and our menus always consist of an amuse, ...	Normally, cooking a stew (not counting prep) in less than a three hours seems like rushing it to me. I can't imagine that you'd ever get the fall-apart tender meat that people expect from a stew, but... There are a number of techniques that I've seen professional cooks use when they're in a time crunch that may help y...
Can you help me identify these cookies? Can you help me identify all the cookies in this picture? General name is fine, like 2 is Gingerbread. Sorry if it is unclear from the picture, but this is all the info I have.	To elaborate on Max's answer and provide missing items/detail: Oatmeal raisin cookies Gingerbread cookies Milano cookies (Pepperidge Farm) Peanut butter cookies Macarons Snowballs (or Mexican wedding cookies, or German pfeffernüsse, or Russian Tea Cakes...) Chinese fortune cookie (Actually an American bastardization o...
What causes gnocchi to pop violently when fried? I came across this video about frying gnocchi, and am now quite curious what causes the reaction shown, especially since gnocchi is made from potatoes, and we have all had a fried potato in some manner or another.	I think it's because there is water inside the gnocchi paste, which turns into vapor and builds up pressure. A little bit like why you shouldn't throw an ice cube in hot oil. You can pan fry them, but not deep-fry them.
Mochi: pounded vs. from rice flour Is there any noticeable difference between mochi made from pounded rice, versus mochi made from mixing rice flour and water together and cooking briefly? If not, why bother with the labor-intensive pounding method?	A cooked rice grain is not an evenly cooked product... The center has a different consistency to the outside. Pounding the rice would combine the stickiness and would activate rice gluten that is present. I would assume using rice flour in the recipe would be like using a different grade of flour in a recipe... The te...
Air bubble on surface of chocolate How can I get rid of the air bubbles in the melted chocolate after I have blended with a mixer? I knocked the tray on the table so hard and the air bubble began to surface but it doesn't pop out. Any suggestion to this problem? I'm making a ganache and have been told to use mixer for...	It didn’t get rid of ALL the bubbles, but I did find gently pressing my bubbly ganache through a regular sieve (mine is a nylon one) got rid of a lot of them and a further few taps got rid of almost all the rest. Good luck!
Will peeling and slicing potatoes prevent them from sprouting further? I have some potatoes that are starting to sprout. Nothing crazy, but I'm worried about them all sprouting worse before I get the chance to turn them into breakfast. I'm just going to be frying them anyways. I was thinking of peeling all of them an...	In my own experience, yes you can peel and slice your potatoes if they are beginning to sprout. I know in many of the kitchens where I've worked it's common practice to store peeled potatoes and potatoes that are cut for chips submerged in cold water in the cooler. This will help the potatoes keep longer and prevent th...
What is "Less Sodium Soy Sauce"? I have here a bottle of Kikkoman "Less Sodium Soy Sauce". According to the label, it contains 37% less sodium than regular soy sauce (575 mg per 15 ml serving, versus 920 mg). How is this stuff made, and how will it compare to regular soy sauce in flavor? An optimist would hope that ...	Well, this is what Kikkoman has to say about it: Kikkoman Less Sodium Soy Sauce is brewed exactly the same way as all-purpose Kikkoman Soy Sauce. However, after the fermentation process is completed, approximately 40% of the salt is removed. Although there is less sodium in Less Sodium Soy Sauce, all the flavor and qu...
How to store a double iced cake I am entering a baking contest (well, two actually that are two days apart). The first contest I am only baking three items, but the second I am baking (potentially) 15 items. Normally I have a much better head start, but this year seems to have gotten the best of me! Most of the item...	You'll run into another problem when you take the cake out of the fridge -- condensation. Air will cool when it's near the cake, and the moisture in it will condense on the cake, possibly causing odd dots when you try to blot it dry. (possibly smearing the icing, or the water could cause problems on decorated cakes wi...
Help finding information on Marble coated woks I've been looking for a wok and was considering a carbon steel wok, but from my research, it seems that carbon steel woks, even if they have a flat bottom, may warp slightly from the heat and not remain flat. Since I have a flat top cook surface, I'm not sure if one of th...	Perhaps you could benefit from user experience by posting your question in the Customer Questions and Answers section of a product sold by Amazon. For example, try posting here: http://www.amazon.com/Ceramic-Marble-Coated-Aluminium-inches/dp/B004FSS43I#Ask
Why do sun-dried tomatoes taste different than fresh tomatoes? I thought that dehydrated produce only differs from fresh produce in containing less water, so why do sun-dried tomatoes taste so different from their fresh counterparts?	There are a number of reasons why the flavor of tomatoes changes during both the cooking and drying processes. The first is that when drying the tomatoes, farmers and processors will dust the tomatoes in fairly high levels of salt, which helps to keep harmful microbes and insects from eating into the fruit and causing ...
Using Unused Pickling Juice 2 weeks ago I made 10 gallons of pickling juice for vegetables and only used 7 gallons. Today I decided to use the 3 remaining gallons of juice. I boiled the juice I made which was water, white vinegar, salt and sugar, and left it in the porcellan(spelling) pot that I originally boiled it...	This may guide you a bit. Tl;dr - It recommends reusing brines only for fridge pickles. Since you have already heated up yours to make your original batch, heating it again (and processing it) may change the acidity and make it not shelf-stable. Since there were no vegetables placed in it, it may not have changed the...
Is there a substitute for tamari and soy as I have a soya allergy? I'm on an exclusion diet for some time. I have found loads of amazing recipes that have soy or tamari or miso paste in them but I can't eat these. Does anyone know of something that's similar?	There are actually products that are Soy Free Soy Sauce. You can also find recipes to make your own. This Recipe for Soy Free Soy Sauce Substitute has great reviews and sounds pretty good. It is made with bouillon, molasses, balsamic vinegar and seasonings. A lot of people swear by Bragg Liquid Aminos as a soy free soy...
How to maintain a smooth seasoning on carbon steel skillets? I have two carbon steel skillets from De Buyer. They are no stainless steel skillets so I have to season them. I did this with the flaxseed oil method (apply a thin coat of oil, then eat on the stove burner (not oven for me) until it smokes a lot. Wait and r...	It looks like your pan needs a hard cleaning and a re-seasoning. I run into this about once every 2-3 months (depending on how much I use it). My tried and true method is to break some rules at this quarterly cleaning. I'll scrub with an abrasive scotch-brite, SOS Pads or similar scrubbing pad. During this time I often...
What teas with natural caffeine can be used for lemon tea? I like to drink hot, naturally caffeinated tea (so no added caffeine please) in which one entire lemon or lime is prodded, pulped, and steeped. What kinds of naturally caffeinated tea would correspond? A Google search desultorily yields 'black tea', a term wh...	This is kind of a "experiment and find out" kind of thing, there being such a large variety of teas in the world. Earl Grey and lemon is a classic pairing, but a whole lemon might be too much. Jasmine green is smooth and pairs well with lemon, but not lime. Either and any citrus fruit typically pairs well with Yerba Ma...
Does glass bottled orange juice taste bad because of leached metals? I refuse to get glass bottled orange juice any more even when it's on sale because it tastes bad to me. It seems like every glass bottled orange juice I've ever had tastes bad compared to orange juice stored in plastic or cartons. Does the orange ju...	My guess is that limonin is responsible for the orange juice in the glass bottles not tasting as good as the carton juice. Limonin is a very bitter substance naturally arising from orange juice. Removing it is difficult and limited by patents. The Tropicana's of this world (which tend to sell in cartons) use centrif...
Turning home made chicken stock into broth I made chicken stock and froze it in an ice cube tray. I now want to use it to make chicken broth for a recipe. The recipe calls for 2 cans of broth (around 4 cups of broth total) so how many 'cubes' of stock should I use?	If you are just going to season your stock (according to the formula "broth = seasoned stock"), simple math will suffice: 4 cups = 32 * 1/8 cups -> 32 of your cubes. But if you are planning on using the stock and re-boil it wit fresh meat and vegs you should consider using more stock, because you will have to calculat...
What is the purpose of using ice cubes in smoothies over frozen fruit? I usually make smoothies with frozen fruit berries and a banana with a liquid like orange juice or home made kefir. I notice lots of smoothie recipes online call for ice cubes and fresh fruit. Is there a benefit to making smoothies that way? Since ...	Yes, it makes it less flavorful. That doesn't necessarily mean it's a bad idea. Often it'll still be plenty flavorful even with a decent amount of ice in it. So by using ice, you save the trouble of having to freeze some ingredients first, and don't go through your fruit quite as fast. You can avoid having to keep frui...
How to get uniform bubbles in simple dutch oven bread? I'm using the "Saturday White Bread" recipe from Ken Forkish's Flour Water Salt Yeast. I'm very happy with the results so far, except for the irregularity of the bubbles. Here's my loaf: For contrast, here's a photo of the same recipe from Forkish's book: His bu...	Given that the second picture is what you desire, your bread is over proofed. The large irregular bubbles and flat or sunken overall shape is indicative of such. There are a couple of things you can try: Make sure to form the loaf such that it has a nice taught skin on the outside prior to final proofing. You will not...
How to make baking soda I'm in a place where buying baking soda is proving to be quite difficult*, so I was looking for substitutions, and it seems there really aren't any. So this got me thinking: Baking soda is made (or otherwise harvested from nature) in some way. How can I do this? I realize the answer is likely...	Sodium bicarbonate, the chemical name of baking soda, has always been manufactured using industrial processes at an industrial scale. I can't see how it could be practical to make at home. You'd need specialized equipment and you might well find that the materials you need aren't any easier to acquire. Baking soda is k...
What does an American recipe mean by “1 tablespoon vanilla”? I have a recipe for a self-saucing pudding that separates into a sponge top with a custard layer beneath, rather like Lemon Surprise Pudding. It calls for one tablespoon of vanilla. For an idea of the size of the recipe, it starts: 1 cup flour 2 tablespoons ...	It means vanilla extract. Whether it's correct or not is hard to say. It does sound like a lot for something with those quantities, so it's possible they meant to say a teaspoon, which is a pretty common amount, resulting in a subtle but noticeable flavor in a batch of chocolate chip cookies, for example. Or it's possi...
Vegemite beyond expiry date? We've got a small jar of Vegemite that the kids are slowly nibbling away at, and I just realized it has a best-before date of three months ago. At the current rate of consumption, there's another six months to go before it's gone. We're keeping it in the fridge, and it shows no visible s...	Best-before dates aren't the same as use-by dates. Whilst you shouldn't consume a product after it's use-by date, best-before dates are more about quality than safety. Basically, after the best-before date, the product may start to deteriorate in terms of flavour, but that doesn't mean you can't still eat it. I'd expec...
Why is glucose not used in many cake recipes? Glucose is used in some recipes to make a cake soft and fluffy (for example, this Strawberry Shortcake recipe video https://www.youtube.com/watch?v=Wc6F_dLJo8o). What is the reason glucose is not widely used in other cake recipes?	Glucose is very expensive, unlike caster sugar (sucrose, also commonly called "table sugar") which does the job, and is much easier to work with. Glucose in the modern kitchen is only really used in meringues.
To lid or not to lid? I'm currently making a plain chicken broth with the carcasses. It's currently at a low simmer and will be for the next few hours. If I place a lid on the pot, will it affect the clarity of the broth somehow? I have in the back of my mind that placing a lid can make it cloudy for some reason, but ...	What makes it cloudy is a vigorous boil. You want to have a gentle simmer. If you put a lid, it can certainly make it boil (the temperature will be higher, as it has less heat exchange), so it's not a myth. You are the one who knows what temperature your pot reaches after hours with and without lid. If your temperatur...
Why does asparagus microwave so fast? I've also been surprised by how fast asparagus heats up in the microwave. Is there a particular reason for this? My understanding is that microwaves heat by transferring energy into the "polar" molecules (like those of water, oils) of a food. Is there something about asparagus tha...	A couple things... Yes the microwaves excite polar molecules. Water happens to be a very common polar molecule. So the first thing I would expect would make a major difference would be the ratio of polar to non-polar molecules or the percentage of water in most cases. Asparagus has a high percentage of water at roughl...
How should I interpret this expiry date? I have a just opened plastic 4L container of cranberry juice that I bought several months ago. The expiry date on the container is 14 DE 15. I don't know if that should be interpreted as 14 Dec 2015, or 15 Dec 2014. In general I have this problem with many expiry dates and am c...	According to this government website from Canada, the date on your product should be read as 15th of December of 2014. http://www.inspection.gc.ca/food/information-for-consumers/fact-sheets/date-labelling/eng/1332357469487/1332357545633
Lightly defrost chicken in microwave to separate them I had two pieces of chicken breast in a tupperware container in my freezer. I wanted to separate them and put one in the fridge below, so I put it in the microwave on defrost (fairly weak machine, and defrost was the second lowest setting) for about 30s. When it ca...	What you have done is fine. Not only are you not facing a safety issue, but because you didn't allow the piece that was to be refrozen to completely thaw, you're unlikely to even face the quality issues that refreezing poultry often sees. (Refreezing poultry tends to play a bit of havoc with the texture) One small thin...
Transporting confections Lately I've been making a lot of chocolate truffles. The problem is, if you put them in a plastic box and drive them somewhere, they rattle around in the car, and end up dented and scratched. How can I prevent this? Obviously the way the professionals do this (i.e., if you buy a box of chocola...	One option is paper candy cups (or foil if you're feeling fancier). This is how chocolates are "nestled" in place in many candy boxes when there's no pre-molded tray, there's flexibility in the size of candy that can fit in them, and they are pretty widely available. Image below is from an Amazon listing. I've also se...
What is the best way to find a reliable pepper mill? After someone posted a link to a hand-turned coffee grinder, I was reminded that I needed to replace my pepper mill. My third one in about seven years. After reading the 1 through 4 star (and skimmed 5 star) reviews of mills from $12-45, they often come down to the ...	Most basic mills with steel grinders will be OK What breaks them are Overly aggressive grinding; just grind gently and your mill will last much longer Keep them dry; do not use a pepper grinder over a steaming pot. Grind pepper into a bowl or plate, and then pour into pot Old peppercorns; as they age and dry, they get...
Are California veggies bigger? A recipe might call for one large onion or two small eggplants. When cut as directed it seems to yield way more than the recipe intended. I got the two smallest eggplants in the store and after cutting one I had more than enough for the recipe. It almost seems like the people who write t...	The size of the veggies can be due to location only to an extent. If their seasons are longer for cultivation to harvest then the plants may experience better growth. Other factors can also contribute. The use of fertilizer for example, or if using hormones and pesticides, etc... all effect the outcome in size, quality...
Caffeine pills don't dissolve in hot tea I'm drinking Rooibos Vanilla Tea and I like to dissolve an 80 mg caffeine pill in it. I hand press the pills myself from pure caffeine powder. However, the pill doesn't dissolve very well in the tea. Instead, it either breaks into smaller pieces which float around or it doesn't...	If it really has to be pills, then I guess you need to mix in something that dissolves more easily than the caffeine powder. Powdered sugar seems like a good candidate. I found a couple references to people using it as a binding material for other pills, so presumably it'll work. Depending on how you're making your tea...
Substitute for Onion Powder I live in Europe but use many US recipes. These often call for onion powder which is hard to find here. Diced or minced onion is often not a good alternative and whilst garlic powder is easier to obtain, I find it complements rather than replaces onion powder. What could I use as (an easy t...	Well, you could make your own onion powder. It isn't that difficult. Peel and finely chop your onions. Then, spread the onion pieces out on a tray and heat in a 150°F degree oven or in a food dehydrator until dry. Tip: The onions are dry when you can easily crumble the chopped pieces in your hand. Allow the onions...
Can I make risotto without wine? I want to make risotto without using any alcohol. I am a vegetarian and I want to use vegetarian or mushroom stock only (without any meat). What is the role of wine in making risotto? Does it help in getting the consistency or does it add flavor? What can I substitute instead to get ...	Yes, all it is, is flavour. Apple juice and grape juice are 2 things I've used in the past for non-alcohol people. You can also get away with not using anything as a replacement as long as you use enough of everything else (butter and Parmesan etc). Wine just gives a little depth and a sort of 'freshness'. Edit: I ju...
Spicy foods and weight loss It is well known that consuming spicy foods increases your metabolism and contributes to fat burning, mainly due to the presence of capsaicin. Since this effect is very small, how many spicy foods would one have to eat (in terms of capsaicin) in order for the weight loss to be noticeable, s...	The increase in metabolic rate from ingesting capsaicin is nominal and would make very little difference to someone trying to lose weight. Of more interest is the fact that capsaicin appears to increase satiety - it increases the feeling of "fullness". Studies have shown that adding capsaicin to food results in the ov...
I want to make a mug cake, can I use hot chocolate mix instead of cocoa? Unfortunately, I do not have any cocoa powder left. If I use Cadbury's hot chocolate mix, would it give me the same effect?	You definitely want to use cocoa powder if you can...but... I've done it in a pinch. It's not as good as cocoa powder though because hot chocolate mix is usually also sugar & sometimes powdered milk. But it's still something to fix a chocolate craving when you don't have much else in the cupboard. I've added hot choco...
What is 'Musk' as used in this recipe I recently made this truffle ravioli dish, it was an easy enough recipe, but I was confused about one thing: it calls for 'musk'. I didn't know what this was, my research only turned up musk melon, which I think is probably different. So, I skipped it. So, my question is, what is...	It's nutmeg. The author of that blog is from Switzerland, so I imagine that term is used there, but I had never heard used culinarily until now. I Googled "Grated Musk", and still had to look around to be sure. Thanks for teaching me something. EDIT As of an hour after the question was posted: Click the "Grated Musk" ...
Can I use sona masoori rice for making dosa? I have been trying to make dosa in the US since 6 months & never got the fermented batter. When searched in seasoned advice I found a similar question asked. How to ferment dosa batter? I have been using correct proportions of rice, urad dal, fenugreek & poha. Even I tried...	@tcb, I have successfully used sona masoori rice for dosa batter. try this method: Preheat oven to 200 degree F. Then turn off the oven. Then put your batter-pot in the oven on a tray.Check after 5-6 hours. If temp are really low outside, and you think it is still not fermenting ,again turn on oven for a couple of min...
Keep macaroni cheese creamy after refrigerating I occasionally make Macaroni and Cheese with a béchamel/roux (and tuna, but I still call Macaroni and Cheese). I make the sauce with butter, corn flour and milk and add the cheese later. I use a lot of milk and after I've just cooked and served the dish the sauce has a b...	Having made this dish again recently and experimenting with it based on the comments here can report the following: A good creamy texture in the pot after the initial preparation will become a single hard lump in the fridge. Adding more milk before refrigeration will: Prevent it from solidifying Reheat (e.g. in a micr...
A cup of cilantro? Generally speaking when a recipe calls for a cup of a fresh herb like cilantro, how tight to I have to cram it into the measuring cup?	Oh man. That's a lot of cilantro. Some people are more sensitive than others, but make sure you like it a lot before putting that much in a dish. In a perfect world we would all have ready access to scales and all recipes would list ingredients like these by weight instead of volume. That said, reality tends to lean mo...
How much is a sleeve of celery? I was reading a recipe for Slow Cooker Rosemary Garlic Beef Stew and noticed that one of the ingredients called for a "sleeve" of celery. I've heard of a stalk of celery, but I've never heard of a sleeve. Here is the list of ingredients: Ingredients ½ lb. (4 medium) carrots $0.55 ½ s...	This question is actually answered in a comment to the recipe you linked: kimberly says: Sorry for silly question, but the ingredient list says ” ½ sleeve celery $0.65 “. do you mean 1/2 of a stalk or 1/2 of a bunch of celery? [...] Beth M says: Yes, I meant a half bunch. Sorry about the confusion! :) I used about...
Modernist / molecular cuisine with a microwave? The microwave is usually frowned upon by ambitious chefs. It provides a convenient way to quickly heat ready made meals or the leftovers from the day before, but it is usually not regarded as a serious kitchen utensil (as is testified by one of the answers below). Howeve...	One creative invention that requires the use of a microwave oven is the Frozen Florida - a reverse Baked Alaska. And seeing as this was invented by Nicholas Kurti, it surely counts as Molecular Cuisine. (see https://blog.khymos.org/molecular-gastronomy/history/ ) The inverted baked Alaska, described as a Frozen Florid...
Can spaghetti noodles replace lo mein noodles? Let's say a family member asked me to try cooking lo mein for dinner, but I don't have time to stop by a big enough grocery store to get Asian noodles. I do, however, have spaghetti in the cupboard. Are spaghetti noodles a reasonable approximation for lo mein noodles? (As...	Round lo mein noodles look veeeeery similar to spaghetti: Spaghetti Lo mein The biggest difference, ingredient-wise is that dried pasta (mostly?) does not contain eggs and lo mein noodles do. I know that at least once shopping mall food court chinese food place I've eaten from uses spaghetti for their lo mein. It's k...
What does a meat thermometer display if the meat temperature is uneven? Let's say I'm cooking a piece of meat and the whose outside temperature is higher than its inside temperature. If I stick a meat thermometer through the piece of meat so that part of the needle is at the center and part of it is at the surface, wh...	The sensor in your thermometer is located at the tip of the needle, so you're measuring wherever the tip of the needle ended up. If the tip of the needle it not touching anything (or is touching the pan or cooking surface) your readings will be skewed.
Substitute for baking parchment I don't have access to baking parchment and I need to make a cheesecake tomorrow. Is there any substitute that I can use for baking parchment?	Go the old-fashioned route and simply butter your pan. Worked for our grandmothers, still works today ;-)
What can I use as a replacement for cumin? I've just run out of cumin and rather than go to the shops for more I wonder what I could substitute for cumin? I'm making a lentil soup, which calls for sweating onions and the finishing the onions with cumin before adding the stock. What can I use instead for variety or des...	The problem is that a lot of substitutions are based on what you have on hand. For instance, I have both liquid smoke and smoked paprika, both of which would add that smoky quality that people associate with cumin. We also need to consider what other ingredients are going into the dish. I have spice blends that contai...
Can I substitute almond milk for heavy cream in chocolate glaze? When making chocolate glaze for éclairs or donuts, I want to use almond milk (well mainly because I don't normally have heavy cream readily available but I have almond milk) The almond milk I have is a nice smooth texture and not too runny, like some of ...	Have you tried the recipe before? In that case, I would just add almond milk until it reached the same consistency as with heavy cream. If you've done any similar recipes before, I would do the same. Start with maybe 1/4 cup almond milk, and then add more (1tbsp at a time) until you reach the correct consistency to use...
Rice flour: weight to volume I have a recipe that calls for 1 lb of glutinous rice flour (mochiko), but I don't have a kitchen scale. Approximately how many cups would this be equivalent to?	Around 2.5 - 3 cups (2.8 exactly) but I doubt exactness is necessary for your recipe if your willing to guess by volume. May I suggest investing in some scales they will only set you back £14 for some bog' standard ones which will work just fine for home use.
Can I make fermented lemon soda using yogurt cultures? I'm trying to make a lemon soda using fermentation. Is it possible to make a lemon soda by mixing sugar, lemon, warm water and a scoop of live cultured yogurt? I put it inside a pressurize cooker, is this okay?	Soda-like drinks have traditionally been made in the same way as beer, but with less fermentation to keep the alcohol content low. Without alcohol, (and with a bunch of protein and fat around from the yogurt) you run the risk of growing some botulism in your soda. Some traditional fermentation techniques carry risk of ...
Slow Cooker makes a mess I tried googling this one but I just kept getting recipes. I bought a slow cooker (Proctor-Silex 33043 4-Quart Slow Cooker), which seemed to have good reviews. However I try to make stock, which I would normally cook for 12+ hours, every time that I do it bubbles over. It isn't to say that th...	The solution is real easy and you won't need do any of the crazy stuff mentioned above. Buy some baking paper (brown (sort of waxed) paper that you can line baking trays. The often come ready cut in baking tray sizes, which are plenty big enough. Fine the area that will be in the center of our crock pot when the lid is...
Shelf life and preservation of Bánh chưng It's Tết again and I'm about to buy this traditional Vietnamese delicacy. However, since I'm currently trying out a Joylent-only diet, I'll only be able to eat it after a couple of days. So my questions are: How long can I safely store Bánh chưng in the fridge? Can I preserv...	How long can I safely store Bánh chưng in the fridge? It depends on how good the bánh chưng was wrapped (before cooking) and if the bánh chưng is put into the fridge right after cooking and if the bánh chưng is already cut open. i assume that you have a halfway eaten bánh chưng. I would treat this case like regular c...
The persimmon jam makes my tongue dry I made a persimmon jam, just like I successfully made other jams, i.e.: took 7 persimmons, added a cup of sugar and a little lemon juice, put in a bread baker and activated the special jam program. The jam is delicious, but, after several seconds in the mouth, it gives a very unpl...	It sounds like the persimmons (or one of the persimmons) were not quite ripe enough. When you eat an unripe astringent persimmon (American or Asian) the mouth immediately draws up. Sometimes you'll get a hint of sweetness (if it is near-ripe) but the mouth-feel is immediate. Tannins in persimmons make your ton...
Can I use a Dutch oven for cooking sauces? Could a large enameled cast iron pot be used as a saucepan? Most recipes I cook usually involve a sauce being cooked low and slow in a 20cm saucepan. I was thinking of buying a 20cm enameled cast iron saucepan but now I'm wondering whether I should just buy a slightly larger ...	You can certainly use a Dutch oven (DO) for cooking sauce. A good DO is probably one of the most versatile pieces of equipment in the kitchen. It cooks, it bakes, it even fries! It will certainly make sauce and the high sides will even help prevent splatters. I wouldn't worry about the lack of a long handle, the we...
Can whole milk be used to make fresh cheeses like marscapone? All the recipes for homemade marscapone cheese I have seen use some type of cream with at least 35% fat. Whereas other fresh cheeses can be made with lower fat % milk. I'm not sure how much fat percentage is in whole milk (I never see it stated on the bott...	Practically all dairy starts with full fat milk, this is all that comes out of a cow. The process of cheesemaking centers around separating the curds from the whey (except for making true ricotta, which is made from whey). The fat stays with the curds. So the fat content of your cheese goes sharply up compared to the ...
If I can't find baking soda or baking powder, what should I do? Suppose I'm somewhere where stores don't seem to stock baking soda or baking powder. Are there other names either of those might be sold under? Or are there things I could substitute? Related: How to make baking soda (but apparently you can't really do i...	1. Chemical leaveners There are two "oldfashioned" chemical leaveners, both still used today in traditional German and Scandinavian gingerbread recipes: Potassium carbonate (potash or pearl ash) and Ammonium bicarbonate (salt of heartshorn) They do have their own quirks and pitfalls, but if nothing else is availabl...
Pie Crust -- Cutting to mix Why is cutting in butter the right way to make pastry dough?	This Serious Eats article explains it very clearly: First he presents the "old school" understanding of what is happening: Old school pastry books will tell you that when you cut butter or some other solid fat (like shortening or lard) into flour, what's happening is that you are encasing pockets of flour inside a she...
Is apple to be grated a wet or dry ingredient? Can you please answer this. Is apple a wet or dry ingredient? It will be grated	Apple is pretty wet. However, if you're looking at quickbread or muffin recipes (with "wet" and "dry" teams, a la Alton Brown's method), you're better off treating it as a separate addition -- stir the grated apple in after the wet and dry are combined.
When should I add cocoa powder to instant coffee? I prepare Turkish coffee using pre-roasted coffee powder. What is a good time to add cocoa powder to it - before heating, after heating or during heating? Does it matter?	If you're using plain cocoa powder, which doesn't really dissolve, I would mix it with the coffee powder before adding to the water, and as long as the coffee powder will tolerate it, add it all to the water before heating. Mixing the two powders should help avoid clumps in the cocoa powder, and adding it early will gi...
Bread dough doesn't keep its shape I've just made some 50/50 loaves using a biga. The taste is quite good but I'd like the crumb to be more open. The biggest issue is that while raising the dough tends to "spread" rather than rise. What did I do wrong? Here is my recipe: For the big	500g manitoba flour (extra strong) 300ml water 8g active dry yeast After 24h I add: 500g wholemeal flour 300ml water 1tbsp vanilla paste 1tsp sugar I've shaped the loaves straight away as I know wholemeal bread doesn't like long proofing. I've let the dough raise 1 hour at room temperature and 10 hours in the f...
Grey mushroom cream sauce - why so dark? I've attempted making an Alfredo sauce many times in the past: With flour+butter, without, many different recipes that none have achieved an actual white color. The mushrooms and onion tint the whole sauce in this grey shade which isn't very appetizing. Any tips or tricks for a...	You don't say how you prepare the sauce, and Alfredo does not contain mushrooms (or flour, or onions). But if you are simply pureeing button mushrooms, then no, there is no way to make it any other color. The mushrooms have black gills, and they will color the whole white sauce. In theory, you could try removing the g...
How should I make jam out of coffee cherries or coffee cherry husks? I would like to make a jam (or perhaps more like a preserve/conserve or even marmalade; see this question for distinction) out of either the entire, whole coffee cherry (a.k.a. coffee berry; beans and all), or the skin and pulp of coffee cherries ...	We have a coffee tree we have been growing in our sun-room for 10 years. This year after we harvested the coffee cherries and hulled the beans, I decided to try making coffee cherry jelly. I didn't find any good recipes on the internet, so I decided to "wing it" and it turned out fantastic. This is what I did: I had ...
How do I cook sticky rice/glutinous rice in my rice cooker? I would like to try and recreate the sticky rice (aka glutinous rice or sweet rice) as I often find served in a kratip at my local USA Thai restaurant. I already have a rice cooker - the Hamilton Beach Digital Simplicity Rice Cooker and Food Steamer (on Amazo...	This lady is pleased with the results just using her one-setting cooker: Sticky Rice. Note, she says in the comments that she uses 2 cups (or slightly less) water to 1 cup of rice (which makes sense) not 3 cups rice to 2 cups water like it sounds like she is saying in the video. She rinses the rice well, but does not s...
What can I do to make my Cheese & Onion Pie freeze well? Here is my Mum's recipe for what she called Cheese & Onion Pie, which was a favourite of mine as a child, and I continue to make occasionally to this day. Boil some chopped potatoes until soft. Drain, add milk and butter, and mash them. Add grated cheese and...	The way to freeze this well would be to use instant potatoes simply mixed cold and not cooked. Then when you bring it out to reheat, you'll cook the potatoes. The taste will be of instant potatoes, though. The problem is that the starches in the potato will undergo retrogradation, recrystallize and expel moisture whe...
Is a jug of milk left out for 12 hours at room temperature safe to drink? I left milk out in a jug, bought brand new, for twelve hours. Is it still safe to drink?	Dairy is something of a special case because the natural bacteria in dairy products will tend to outcompete any interlopers...In short you're more likely to end up with a kind of redneck buttermilk (from the action of natural Lactococcus lactis or Lactobacillus bulgaricus) than something that is toxic to you. So unless...
Benefits of boiling meatballs before frying them I was watching a cooking show yesterday where the chef used a process I have never seen before, without explaining why. I've been wondering about it and can't come up with a satisfactory answer, which is where you guys come in. The recipe revolved around meatballs (in t...	There's a few reasons for utilizing this method: You'll end up with a juicier meatball, as it is cooked in liquid. It'll be rounder and more plump because it was cooked in a liquid. You'll be 100% sure that it was cooked thoroughly without being burned. The reason for the pan browning is just a reverse sear - purel...
substitute for shiso leaf in umeboshi makizushi I would like to make umeboshi makizushi, but I don't have access to shiso leaf which is traditionally paired with the umeboshi. Is there any acceptable substitute for the shiso that is more readily accessible in the US?	Shiso is in the mint family. Stick to that area and you'll be fine, even though nothing will be exactly right. Peppermint leaves, lemon basil or Thai basil will all give a nice look and a pleasant flavor, even if it won't be quite the same. A combination of mint and and Thai or Holy basil might be your best bet. A tiny...
Why did my pork center cut loin turn out tender but tasteless? Why did my pork center cut loin turn out tender but tasteless? First I marinated the meat for two hours with a mixture of balsamic vinegar, olive oil and Italian seasoning. Then pan-seared it to brown its surface. Finally I braised it in the oven, covered ...	Did either your "Italian Seasoning" or the sauce contain salt? If not, then your pork was almost certainly tasteless because it needed salt.
is it okay to wash vegetables by soaking/submerging? I go on frequent long-term road trips, and I don't have access to running water during those times. Is it okay to fill up a bowl of water and just stick the vegetables in there and rub them, take them out and be done? If I wash one veggie after the other after the o...	Rinsing vegetables doesn't really "decontaminate" them, whether you're using running water or not. The main purpose of rinsing vegetables is to remove dirt and grit that would make them unpalatable to eat, it doesn't actually make them that much safer to eat. If a vegetable was somehow contaminated with salmonella befo...
How can bitterness from dried mushrooms be avoided? A couple of times I've made the mistake of adding the liquid used to soak dried mushrooms back to my broth resulting in a horribly bitter taste. The top answers here and here make no mention of bitterness. Instead they say the liquid should be reserved and used to ad...	My advice: ditch the soaking liquid. Here's what I just tried. I divided my dried mushrooms up into 10 bowls: 5 with dried chanterelles and 5 with dried porcini. I added equal amounts of water to each at the following temperatures 10°C (directly from the tap), 40°C, 60°C, 80°C and 100°C (or as close as I could get). A...
How do you fry chicken, so that oil doesn't explode on your shirt? I love chicken, and I love to fry it. The problem is that the hot oil explodes, and it gets on my clothes. I already have a cover for my pan. The problem is that I need to turn chicken upside down and then I need to open it. That's when I get the oil o...	The problem is that you're using a lid. Spatter screens keep the oil mostly contained, while still allowing any moisture to escape. A lid, on the other hand, collects the moisture on the underside of the lid. When you go to lift it, the water drops back into the oil, and causes increased spattering. You're actually be...

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