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Espresso machine has to warm up halfway through pulling a shot
I've had my espresso machine for a little less than a year. It's a DeLonghi EC155. It heats up fine (I assume so - a green light that means "ready" turns on, and I've followed the instructions and let it sit for 30 minutes heating before using it), but whe... | Why do you stop in the middle ? Is there a drop in pressure ? does the coffee continue dripping down in the cup?
Let it finish.
I assume, if it is working like my machine, that the water is being re-heated for a next shot.
1st thing I would do is to clean the machine with a "descaler"; it should help with the water hea... |
What is the difference between chocolate flavor cocoa powder and drinking chocolate?
Both contain low fat cocoa and chocolate flavor as ingredients.
What would be the real difference between them in terms of taste and usage? | Drinking Chocolate is whole chocolate which will often also contain sugar and milk Solids.
To make cocoa powder you could put the drinking chocolate in a hydrolic press. and the cocoa buter from the chocolate would separate out. and you would be left with what's called a "cake" which you could then smash and sift into ... |
Is candle wax and cheese wax the same thing?
I hope to preserve the cheese I make in wax alla Gouda but the books keep talking about cheese wax. Is this a special kind of wax and if so what is the difference between it and regular wax?
Also is it a rule that you have to brine your cheese if you wish to wax it? | Candle wax and cheese wax are quite different.
Candle wax is very stiff. If it were flexible, you'd get bendy candles.
Cheese wax has additional ingredients to keep it pliable and prevent it from becoming brittle:
This wax is pliable and will not become brittle as will pure paraffin wax.
It also has food-grade dyes... |
What is the US equivalent of "Joint of Sirloin"?
Wanting to make a roast for dinner tonight. The recipe is a British one calling for 1.5Kg of 'joint of sirloin' but I think the butchers in America call it by 'where' on the sirloin it is. The recipe calls for roasting it around 55 min. Thanks! | Any butcher can probably get you a Joint of Sirloin by request, but you will not likely find it "on the shelf".
A "Joint of Sirloin" is a rare cut in the US given the other possible uses of the sirloin.
If one looks at the T-Bone/Porterhouse cuts, where the the "T"-bone bi-sects the steak. The smaller side is the tende... |
Is there a way to forestall vanilla bean marrow falling to bottom of crème?
Every time I make use of vanilla beans, specifically the seeds contained in the pods, the seeds fall to the bottom of whatever it may be that I am making.
I was wondering if there is a technique to somehow, for lack of a better term, render th... | Personally the only way I've ever achieved a good suspension of vanilla in my Brûlée's is by cooking the custard over a bain-marie until thick and... custard like. Once it's nice and thick I'll then pour it into my molds and then bake them for 10-15 min at around 110°c just to finish off. Be very careful not to over co... |
Does method of coagulation matter when extracting ricotta from whey?
I'm wondering if it matters whether you start from acid alone (lemon, vinegar or citric) vs something like acid + rennet.
So the whey left over from making paneer, vs the whey left over from making mozzarella. Can you use either to extract the ric... | Ricotta cheese is made from whey left over from making cheeses using rennet, such as mozzarella. The whey is heated and an acidic element (such as vinegar, lime juice) is added to it to incite coagulation.
Paneer is made by adding an acid to hot milk.
To answer your question, you can make ricotta using whey left over a... |
What can I use instead of butter for Jamie Oliver's steak recipe?
Jamie Oliver had a steak recipe that was fairly simple:
Season (salt/pepper/olive oil)
Dry pan (no oil in the pan) on heat
Fry a minute+ on each side, flip several times
When browned, rub the outside with a clove of garlic, some rosemary, and a bit of ... | The butter is there for flavor, mouth feel, and to add some body to the sauce you make. I'd replace the butter with.... nothing at all. Many of the flavor compounds in garlic and rosemary are fat soluble and fat is not exactly in short supply when it comes to steak, so you should be able to run those on directly and st... |
Why doesn't deep frying 'wet' the food?
If I placed bread crumbs in a pot of oil to deep fry and then take it out, it comes out crispy and not 'wet', although they are drenched in oil initially?
But if I place bread crumbs in boiling water, they just stay soaked? | Firstly I think you're having trouble making a distinguishment between water and oil absorption. Even though placing food in (room temp) oil may at first seem as if it had gotten it 'wet' it's a very different kind of soaked compared to doing the same thing with water, as the two liquids have profoundly different prope... |
Stir fry - garlic burns if I put it in first, what am I doing wrong?
I read everywhere that I should put garlic first in the oil for a stir fry. However, whenever I do this the garlic burns into little brown chunks. What's the proper amount of time for letting garlic sit before adding other stuff ? Thanks | You have a few options, as you're dealing with high-heat cooking
Only fry the garlic for a few seconds before adding something else to cool down the pan. You don't want it to cook 'til it shows color ... just a few seconds then toss in some onion or other high-moisture items.
Add the garlic with something else (eg, g... |
Why is expired frozen chicken safe to eat?
It seems to be a widely held belief that that freezing chicken, and then defrosting, cooking, and eating it much later (well past the expiration date) is a perfectly fine thing to do.
What makes it safe? And are there any food safety hazards to watch out for when doing this? | It's safe because freezing greatly slows (if not completely arrests) the growth of the bacteria that would otherwise make the meat spoil. It doesn't kill them, it just puts them in 'stasis'. The expiration date is given based on the meat only being refrigerated. If you intend to store the meat past its expiration date,... |
Sour tasting bamboo
What is the best way to remove or alleviate the sour, briny taste of canned bamboo shoots? I've tried soaking in cold water for several hours (changed water every hour). I've added salt one time, but found it to be too salty and still sour after cooking. This can't be the natural taste of bamboo be... | I don't think it's really achievable with most of the canned product I've seen. The best I've accomplished is to slightly mask the flavor using tricks like adding sugar to the dish, which only works for certain categories of foods (clay pot braises, etc.)
I've found better-quality water-packed plastic sealed pouches th... |
Why is my dough not very stretchy?
I have tried simply dough recopies for potsticker wrappers or dough's slightly more involved like corn tortillas and no matter what, whenever I press the dough for shape it doesn't keep form and just shirnks back up.
I have tried rolling pins and tortillas presses, but as soon as it ... | you aren't letting it rest long enough....When I used to ruin (run, i meant run, but ruin is just too funny so I am leaving it there) a pizza restaurant, if you forgot to prep the dough the night before and allowed the dough to rest in the refer over night, the dough would be very stiff and springy....
In your case, wi... |
What temperature should "simmer" be for candying fruit?
I want to make Candied fruit more efficiently, and all the recipes I have found say basically "bring simple syrup to a boil, then lower to simmer with the fruit/peel in until translucent"
So my question is:
What temperature should the syrup be during the infusion... | I don't think you physically can achieve the same results with a sous vide machine. Typically, those are designed to hold a water bath at a specific (relatively low) temperature. You can't hold water above its boiling point in an open container, because it's, well, boiling and will eventually evaporate. (You could do t... |
Is it really necessary to wipe the powder off of dried kombu?
I looking not to waste time and product experimenting. What are the consequences of leaving the salt / glutimate / etc mixture on kombu when, say, making dashi? | The consequences are a relatively trivial loss in flavor-enhancing compounds (the glutamates). There's no reason to waste water removing it.
I vaguely recall some books like Gaku Homma's Japanese Country Cooking suggested you could wipe off the kombu with a wet paper towel if you like, but that's not really necessary, ... |
Why does Weikfeild cocoa powder does not taste bitter?
Ingredients of Weikfeild cocoa powder. https://sites.google.com/site/cocoaexposed/cocoa-confectionery/product-survey/weikfield--cocoa
It says it has 0 sugar. So, why does it not taste horribly bitter when I taste it?
I add it to coffee without any sugar and I do n... | I'm not familiar with that brand, but cocoa powder can be processed differently. The major categories are "natural" and "dutch processed", the latter being less acidic and having a somewhat milder flavor. And of course various brands may vary. |
Why did my storebought spaghetti sauce bubble out of the jar?
Tonight we were having meatball subs we open store bought spaghetti sauce and put it on our subs. We just spooned it out of the jar, no heating. We looked away for a moment, then once we started eating I looked at the sauce and it had bubbled and run over t... | Since it was unheated, this is definitely a sign of food contamination. Since this had Italian sausage, it is low pH, and could be in danger of botulism toxin. Here is information from the CDC about botulism. If you ate the sauce, I recommend you see a doctor quickly, as it can lead to paralysis.
If it had been heated... |
Making Pumpkin Preserve
I have ate the most wonderful pumpkin preserves (in chunks about 1-2 inches). I have bought very small jars from Armenia and Russian stores in the US and the preserves were very expensive, but delicious. Here is my problem. I do not need a recipe as I have made good preserves of many fruits,... | This site recommends washing, slicing in half, removing seeds, slicing into 1 inch slices, peeling the skin, then chunking, and giving each chunk a brief boil for 2 minutes. Then going on to pressure can the product. It cannot be safely preserved with out pressure.
http://nchfp.uga.edu/tips/fall/pumpkins.html
And I hop... |
Tartine + Sourdough Taste
I just moved to the San Diego area and began making my bread starter from scratch (it's 3 weeks old now) from the Tartine cookbook. I just made the country loaf and it rose perfectly and looks just like the pictures.
My issue is that is doesn't taste anything like sourdough bread. In the ... | My own experience diverges somewhat from the celebrated Tartine experience. Don't get me wrong, I think it is an amazing book and an amazing bakery...it's just that my experience is not commensurate with the book.
First of all, remember that the Tartine bakers who made the starter in the book are, themselves, covered ... |
Are arborvitae branches safe to use as a seasoning?
Back in old times (really old times), when people would get scurvy (vitamin C deficiency) on long voyages, Arborvitae (Thuja occidentalis) was used as a treatment/cure to help folks recover from scurvy. That shows that it is useful in some amounts, and can be ingeste... | My first instinct was no way, remembering that the branches and leaves contain a high amount of thujone, which is a neurotoxin and not without risks, especially if used over a long time or while pregnant. This is the same stuff that caused absinthe to be discredited for decades.
But Thuja oils typically contain 40% α-... |
Is there a difference between poached and steamed chicken?
I'm planning to make chicken sandwiches and was wondering what the difference is when chicken is steamed vs poached. I know the technique for both but was wondering if steaming was meant to leave the chicken more juicy (or vise versa), or are they much the sam... | I would say its a matter of personal preference. One method or the other doesn't mean your chicken will turn out jucier, either of those methods can dry chicken out if not done properly. For your application, just cook the chicken how ever you enjoy it the best whether its those methods listed, grilling, frying, etc.... |
What is the best frying pan for even heating, using a large pan on a much smaller burner?
Most often in the past I have cooked on a gas range, which I prefer rather than electric. But recently we moved and since I am renting stuck with a rather modest electric range.
The elements are 5" and 7" diameter, and frying pan... | Basically you need a pan that is clad on the bottom. What this means is that there are usually three layers. Normally steel | aluminum or copper | steel. These pans will conduct and heat the most evenly on the bottom. Even with one of these however, you're still asking a lot to evenly heat 12 inches on 7 inches.
If... |
What is a mealy tomato, and how would one use one?
When people say a tomato is or isn't mealy, what does that really mean? I've never had a tomato that was grainy, as it's sometimes described. Is that even possible? That sounds like a tomato with sand in it. How would you personally describe the consistency without us... | Yup, tomatoes can most definitely be a bit grainy. It's not a hard graininess like sand, but a softer graininess. The best comparisons that come to mind are hydrated but uncooked cornmeal or slightly wet breadcrumbs. Instead of being juicy and smooth (whether firm or soft), you'll notice a bit of small texture. It'll p... |
Are there accurate meat scales which interface easily with a computer?
I raise duck and sell to the local restaurants. I have a digital scale that I use that does not interface well with computers. The only way to interface with it is via an RS-232 port. I would like a scale that I can connect to a computer, prefera... | What would a network-attached scale even do? You'd have to configure it to report to something, or have something else poll for it (and then you'd still have to configure it, either via DHCP, BOOTP or similar to set its IP address). It'd be a security nightmare, as it'd be like a network attached medical device (or o... |
Peanut Butter substitute in baking
I love to bake and have come across several peanut butter recipes (cakes, cookies, even a multi-layered/multi-component [cake & cheesecake layers] cake) that sound really good. My problem is I don't like baking things I can't eat (a little selfish I know :D), and peanut butter HATES... | I'm a professional baker and my daughter is allergic to peanuts and peanut anything is my husband's favorite, so we have had to learn to adjust. I use soy nut butter. It doesn't contain any peanuts or tree nuts or even sesame so it's safe for most allergy sufferers (except soy). To me it tastes more like real peanut ... |
Help! Chicken and Wild rice soup needs some extra flavor
I made a creamy chicken and wild rice soup for the first time following a recipe I found online. However, now that it's finished, I think it needs more flavor. The only seasonings I used was a the package of seasoning included in the Uncle Ben's Long Grain and... | This may not be your issue, but the number one problem that cooks have is in the area of salt. Soup needs a lot of salt unfortunately or it tastes bleh and insipid. |
Bitter Cucumbers
I was watching a cooking show and the chef made the comment that if you use a large basic cucumber (not hot house, persian, kirbys, english, etc.) before you peel it, cut off about half an inch of the ends and rub them on the opposite sides, then throw the cut off ends away and peel as usual. I norma... | I think you are supposed to do it until white milky stuff comes out, but I never had a bitter cucumber, and I have even grown them too big and old and yellowing before picking, like the size of a big fat baseball bat. I just peel and scoop the seeds out of the cucumber just like it was any other melon and the flesh tas... |
Why throw away so much sourdough starter? Tartine Book no. 3
this is the first time I've use this site to ask a question:
I've been meaning to bake some sourdough bread for a long while. I've been just hung up on the recipe for the starter.
A book I'm currently using for inspiration says to do roughly a 1:1 ratio of w... | At the beginning, you are throwing out a lot because you are just feeding the culture. You're just seeding the growth medium (fresh flour and water) with the young culture, so you want to be sure that the ratio of food to culture is appropriate.
Once the culture is established, you don't have to throw out any, but you ... |
Can you make sourdough starter without throwing any away?
I'm curious if you can make the sourdough starter by adding flour to it, in a sense doubling the volume each time. So many recipes I see in books and online require you to throw almost half of it in the garbage on each refresh. If you are buying organic stone... | I just asked the exact same question here!:
Why throw away so much sourdough starter? Tartine Book no. 3
I found a pretty good answer online. It actually would be easier and cheaper for you to throw it out, as you don't have to buy as much organic flour in the future to feed your starter. Imagine buying 5 cups each day... |
Is there a name for the mushy sludge that forms around/beneath meat as it cooks?
I've found the terms "aspic" and of course "drippings" and "gravy", but I don't think any of those quite describe what I'm asking about — for example, we just baked some meatballs and between each one there was a mix of both liquid fat an... | The sludge you speak of is actually proteins called myosin (denatures at 120f) and actin (denatures at 150f) going through the stages of denaturing, coagulation and ultimately gelantization. Protein coagulates when it is denatured, that is destroyed. Gelatization is a follow on the process of breakdown in connective ... |
Vegetarian gluten free savouries
What can I substitute in patties that require one cup quick cook oats for absorption when I am making them gluten free. Is there something other than oats? | Pure oats ARE gluten-free. If you can't tolerate gluten at all, you need to be sure that your oats aren't "processed in a facility that also processes wheat, rye or barley", which can contaminate oats with gluten. The big brands in the US that guarantee gluten-free are Bob's Red Mill and Trader Joe's.
Check the label i... |
Can dried shrimp be used as a substitute for shrimp paste in a recipe for thai curry paste?
I'd like to make my own thai red curry and green curry pastes but both of these call for shrimp paste which isn't widely available in my country. I do have a packet of small dried shrimp (with heads/legs on). Can I use these t... | Your dried shrimp are fresh, then dried. The taste belachan imparts has more to do with the fact that it is fermented, than is shrimp. Fish sauce is fermented, so you really would be better off adding both :)
Rehydrating the shrimp in some fish sauce with water, then adding it to your mix for blending would work best. ... |
How long does yeast live after baking?
I am pretty sure I know the answer to this, but I need to know for sure to settle an argument with someone... Is yeast still active after the bread has been baked and cooled? | Yeast dies at about 130-140F.
Bread is done baking at 200F or so.
Almost all the yeast is dead when the bread is done.
Edit
I wrote "almost" because in the context of cooking nothing is ever 100%. Not all alcohol boils it off a sauce. Not all microbes are killed. Etc.
The longer and hotter you cook the more are killed ... |
How can I achieve large bubbles in my bread?
No matter what I do, my recipe produces bread that is pretty dense, I get none of those nice huge holes in the crumb. My recipe goes like this:
500g flour (300g wheat, 200g rye)
350ml water
2 tbsp vinegar
two pinches of salt
I use 1 packet of dry active yeast (for 500g of ... | In order to get large bubbles like you see in a Ciabatta you want to knead your bread as little as possible. Literally I mean knead it till just smooth but no longer. You really don't want to stretch any of the gluten. The more you stretch it the stronger it gets which is not what you want when trying to create nice UN... |
Canned tomatoes for fresh
Can I substitute canned tomatoes for fresh ones when making soft tacos? Should tomatoes be drained, seasoned, added to meat mixture or served with lettuce, sour cream, and shredded cheese? | It really depends on how you're using them.
If you want them for a topping along with your lettuce, cheese etc... they must be fresh.
If you're adding them to your ground meat and cooking them, you're probably better off with a drained can of peeled, chopped/diced tomatoes (convenience wise).
Doing both isn't uncommon.... |
What can I substitute for tomato juice?
I have a daughter who is allergic to tomatoes, but there are so many recipes calling for tomato juice. What can I use to substitute for tomato juice? | I agree with the people who say it depends on the recipe. I'm going to expand a little on what has already been said.
Tomatoes are acidic but slightly sweet, and of course add some red color and (depending on the juice) maybe some thickness to a sauce or broth.
Tomatoes (and their juice) can be pretty distinctive, so ... |
What's the difference between fresh and frozen blueberries for baking?
A recipe I have has a review that states that frozen blueberries in a blueberry muffin are absolute garbage and only fresh ones will give you that desired taste. I have also seen this answer that notes that frozen blueberries that are thawed will g... | When you are making blueberry muffins, frozen and fresh blueberries will give different end results. Frozen blueberries will almost "melt" when you bake the muffins, because the skin becomes more fragile after freezing. If you use fresh blueberries, they will be more intact after baking and will sometimes still "burst"... |
Why would I buy a rice cooker?
A friend of mine I'm getting an apartment with next year said that we should invest in a rice cooker. I'm fairly adept in the kitchen and don't come from a family that uses a rice cooker so I would default to cooking rice in a pot. He seemed to think that he would buy a rice cooker only ... | I come from a culture where rice is our staple and I have a rice cooker. Here are some of the advantages from my perspective:
Rice is perfect everytime – not stuck to the bottom, not watery, not mushy and stuck together, etc.
If you make rice in a pot, and the heat is too high, it will boil and spill over creating a m... |
Is Bami Goreng the same as the dish labelled as 'Singapore Noodles' in the United Kingdom
In the UK, Bami Goreng or Nasi Goreng appears extremely rarely on far-eastern take away menus however almost all menus offer Singapore Noodles described as a
Dry, spicy noodles with ham, shrimp and/or chicken
Are these two dis... | There is a high level of similarity between the two dishes, as they share an origin in the same Chinese dish. To answer your question, let's look at the differences:
Bami Goreng is an Indonesian / Malayan dish where the flavor is influenced heavily by the presence of Terasi in the spicing mix. This type of shrimp paste... |
Can you make jerky from stewing chickens?
Can you make jerky (for humans) with stewing chickens? Stewing chickens (older chickens) are supposed to be extra flavorful, and tough, but I don't know if the toughness matters for jerky, since jerky is tough anyway.
I think I saw some references to making jerky for dogs with... | Sure! You can make jerky out of any meat that isn't too fatty. Jerky is just meat that has been flavored and dried. The drying has to be done with care no matter what kind of meat you use, experimentation is playing with food-safety fire.
Homemade chicken jerky for dogs was loudly in the news a few years ago because a ... |
Is it safe to not wash mushrooms?
Most chefs stress the fact that white button mushrooms, and others, should not be washed to be cleaned. They say to either lightly brush them or just pat them with a cloth or paper towel to get the "dirt" off to clean them, and then cook or eat them raw. Do not "wash" them, to clean t... | I have read a couple of experiments (in Dutch so I will not link them here) where people cooked the same dish from the same shrooms, with one batch brushed and the other washed.
The washed batch did need higher temparature to actually fry, instead of just boiling in their own moisture and the texture in the finished di... |
Can seasoning be eaten without being cooked?
I use the steak seasoning for cooking steak (season on steak before being cook)
I love the seasoning so much that, even after fully cooked, I still add a lot to the steak, is it okay? Are there any side effect? | There is no need to cook it, it's fine to eat straight out of the grinder. It's just green, black and pink peppercorns with dried garlic, salt and dried onion (ingredient list from Amazon). |
How do I clean deep burns in my oven?
So our apartment has an oven that, without fail, creates considerable smoke when we use it. And we've been trying to clean it as best we can with baking soda and vinegar, along with Bon Amie powder cleanser, but we can't get it to come out.
Here's what the inside looks like:
... | I trust you've already tried leaving a hot, wet (just water) cloth on it for a while, which may work if its sugar, as opposed to grease.
As long as your oven manual allows (it typically will, unless its a self-cleaning or continuous-cleaning oven), oven cleaner, which is basically caustics such as lye and solvents. Eas... |
How to bake large batches of bread
I want to make a double or triple batch of of this Italian bread recipe that I have. It's for a bread similar to what they serve at Macaroni Grill. My problem is that I am using a pizza stone in the oven and I can only fit one loaf at a time and it takes 20-25 minutes to cook a loaf.... | If you were going to take the refrigerator approach, it's important to consider when you want to refridgerate it.
Immediately after making the dough, stash two of the doughballs in the fridge. Take the first one out after about 25-30 minutes, and the second one out after another 25-30 minutes. This should give you ro... |
What exactly is 'osobaya sayanskaya' in House of Cards S03E03?
In the S03E03 of House of Cards, the Russian president brings this vodka for the US president. Is this real or just a made up vodka since I couldn't find any results on google.
Cheers! | Nope, it appears to be totally fictional.
It's referred to as $750,000, with a bottle of gold.
That could be real, except that it doesn't appear to be.
You can spend that much on a bottle of Russian vodka, but none of the bottles look like that.
10 Most expensive vodkas |
Bear in a crock pot
My brother-in-law gave me a big hunk of bear meat. It's approximately 5 lbs in a cone-like shape, so a good hunk of meat.
I'm curious to use a crock pot on it: some onions, potatoes, and maybe a broth of some type, but nothing too fancy.
I know this is not a place to look for preferences -- I'm jus... | Bear is like any other meat, the best way to cook it depends upon the cut. Is it fatty (hopefully not very, the best bear meat comes from early spring bears)? Is there a lot of connective tissue? Think of the difference between pork shoulder and pork tenderloin. Sometimes you want low, slow, moist heat, but if the cut ... |
Can I put chicken marinade on chicken after it was almost cooked?
Can I put uncooked chicken marinade back on chicken after it is almost finished on the BBQ or roasted? | If it's the same marinade you marinated the chicken in, I would be very careful. If it's not cooked to a high enough temperature, it is not safe to eat, as it has been in contact with raw chicken. It would probably be safe, but I would just mix up a new similar batch and use that to finish off the chicken. It's not wor... |
Thicker gelatin layer at the bottom of the dish
When I make Jell-O (fruit-flavored gelatin or jelly), I often get a patchy skin of "thicker" gelatin on the bottom of the dish. The color is the same, but the "skin" has less flavor and a much harder texture.
My assumption is that some of the gelatin granules aren't gett... | If you pour jello into dishes while it is still very warm, the mixture has time to start layering and separating a bit, leaving the layer you describe on the bottom of the dish. In my experience, the best way to avoid it is to not pour the mixture into the dish/es until it is cooled to nearly room temperature and consi... |
How do you apply colored sugar just to the raised image on a cookie
I bake a LOT of cookies, but tend to gravitate toward the soft and chewy type - normally a drop cookie but I have also done rolled and pressed cookies. Recently my daughter asked me to make a cookie she saw on TV. The cookie she described had a raised... | Basically, there are two options:
Use a stencil.
This means, your design can be only slightly raised (or not at all), because the sugar will create a 3D illusion. There are plenty of examples online, here is one from Martha Stewart (in honour of upcoming St. Patricks Day). This can be done befor baking or afterwards... |
How do you quickly prepare tomatoes for pizza?
Whether is be homemade pizza or adding topping to the self-rising frozen pizza we love adding meats and veggies. We often have tomatoes at hand. I slice them thin and lay them on a paper towel and add them to pizza... Then 30 mins later I have a pizza with wet tomato p... | Your best bet is to oven dry your tomatoes a bit. This will remove some of the moisture which will mean no puddles on your pizza and more intense tomato flavor. Slice your tomatoes as you would like them, then put them on a baking sheet. Bake them on the lowest possible temperature, opening the oven door every 10 minut... |
Sous Vide Interrupted
I'm trying to cook beef short-ribs sous-vide at 140° for 72 hours. Imagine my shock this morning when I went into the kitchen and found the machine had turned itself off! It could not have been for long because the temp had only dropped to 80° so given the heat in my kitchen I'm guessing it was... | Yes, according to the common food-handling procedures, having food in the 'danger zone' for some time is bad ... however, you've likely pasteurized your meat, as you only need to hold it at 140°F for 12 minutes to pasteurize pork against its normal pathogens.
Mind you, it's more than 12 minutes to get the middle up to ... |
How to tint powdered sugar (icing sugar)?
I'm looking for a way to tint powdered sugar without wetting it.
I know that there are powdered food colors but I think that part of what activates the color is the fact that they get wet when you add them to an icing or batter.
I'm also afraid that they're so concentrated tha... | From my experience coloring regular sugar with ordinary food coloring, drying it, and then crushing it in a mortar yields good results. Be careful to not use too much food coloring though, or it will never dry properly! I haven't tried to see if cornstarch might save it, but as long as you do the drying properly and do... |
How to prevent brillant pink raw bread dough from cooking up to yellow?
I added some cooked beets to a bread recipe. The result was a lovely pink dough:
After cooking, the rolls were yellow on the inside with some of the pink still visible in the crust:
Why? Any way to over come the color change? | It appears that the pH of your bread changed during baking. Beets are red because of their anthocyanins. According to Wikipedi |
Soaking fruit in alcohol
I thought that soaking fruit in whiskey would be tasty so last night, I filled a mason jar with pear pieces and filled it up with Jack Daniels.
What is the optimal amount of time this should be soaking?
Is it better to soak it refrigerated or at room temperature?
Are some types of liquor bett... | The optimum amount of time depends on what you want to achieve:
If you aim for alcohol-infused fruit, you should be fine with a short time. The taste of the fruit will start to change after only a few hours (think of soaking fruit for a punch), from then the extraction of fruit flavours into the alcohol continues. For... |
Best Way To Remove Fajita Contents From Marinade
Usually when I marinade something it's just a single piece of meat. I can just pull it out and discard the rest of the marinade. However, when I have strips of chicken and vegetables all marinating in a single bag what's the best way to remove the contents? Should I ... | A colander over a bowl. That saves the marinade, so you can use as much as you want. Be sure you completely cook all of the marinade that you use, and discard the rest. It is not safe to reuse it. |
Why do patterns appear on tempered chocolate?
Sometimes, during a single session, spots and lines may appear on tempered chocolate. This seems to happen with the first third of production.
Chocolates produced later in the batch do not exhibit any pattern:
Why is that? How can this be prevented? Is it caused by poor ... | What you're seeing is called chocolate bloom. It doesn't happen because of tempering, it happens in spite of it (or sometimes due to improper tempering).
Sugar bloom is pretty straightforward - it happens due to moisture exposure (e.g. condensation) causing dissolution and re-crystalizing of the sugar on top. You can e... |
Rolling boil has barely any steam?
I'm trying to reduce a sauce I've got but I noticed something interesting.
When I raise the heat so the sauce is at a full rolling boil, there is barely any steam coming out so I presume there is little reduction happening.
However, when I reduce the heat to a slow gentle boil, the... | Physics to the rescue:
Contrary to popular belief you cannot see steam.
What you can see is tiny droplets of water that were steam (= gaseous form of water) before, but have condensed (= returned to liquid state) again on very small particles like dust motes. If the amount of droplets is big enough in a certain volume... |
General Principles of making risotto
I made risotto for the first time last sunday - thanks to the advice I got from the posts here and here. I came to know about risotto from this site (probably not the correct way to learn about the recipe, as the questions in this site deal with particular aspect of the recipe of a... | The important part of making risotto is that you're moving it around in a little bit of liquid, so you end up scraping of the outside of the rice, causing the loose starch to thicken the remaining liquid to a creamy consistency. The overall dish should be creamy but not mushy, with the individual grains of rice still ... |
Extremely tender beef at hospital
My dad was recently in the hospital for intestinal surgery. While he was recovering they served him some beef that he was very surprised to find incredibly tender. He let me have a bite. It was so tender you hardly needed to chew at all.
It was served as some kind of boneless fill... | One possibility is that the meat was cooked in a crock pot. This would make sense on a few levels.
First, since it is a hospital and presumably they have a large amount of people to feed, cooking multiple steaks in a large crock pot at once would save time and still produce quality food.
Second, cooking the meat slowl... |
Which average weight % of the banana is edible? i.e. Which % of the banana is not peel?
I got ~1 Kg of bananas and I want to calculate the calories in it. Provided that the peel is discarded, which is the remaining mass of bananas from the original Kg?
Since I have no weight measuring equipment at hand I looked up fo... | I had an application not long ago for which I needed the answer to the question as written.
America's Test Kitchen (sorry, paywalled) has a recipe for banana bread that I love. I save over-ripe banana chunks in the freezer until I feel like making banana bread. The recipe calls for "6 large very ripe bananas (about 2 1... |
Cooking lemon juice into stew
I have recently discovered a much broader use of lemon juice in my cooking and now add it to almost all stews and soups a few minutes before the end of cooking. But I am curious if there are benefits to adding it earlier, e.g. if it will cook in better and give it a zestier flavor if I c... | Cooking lemon juice longer won't make it "zestier." Like most foods added in small quantities as flavor enhancers, lemon juice has a lot of aromatics and flavor components that could boil off, break down, or get absorbed by your stew/soup with longer cooking.
There's a reason why a fresh lemon or lime slice is often s... |
How to Bake Cookies Without a Convection Oven?
I'm used to bake cookies in a convection oven and they bake well.
However, now I have a normal oven (without convection) and I am unable to cook them well:
The bottom of the cookies is burnt and the top is not enough baked.
I tried to put the plate at the top, the middle ... | Lots of people bake very good cookies without convection ovens, so it's certainly possible. :)
If the bottoms of your cookies are burning/overbaking, the first thing to try is a lighter-colored cookie sheet. Sometimes, even just using some white parchment paper on a dark cookie sheet can help, but the best is to invest... |
*Cannot* get that "Oven Spring"
I cannot, for the life of me (no matter what recipe I try), ever get the bread to rise that last bit in the oven. It always falls a bit instead.
It proofs nicely, but it just won't rise more in the oven. This time, I tried cutting little slits in the top (in case there was some sort of ... | I've since figured it out. Gluten free bread is very particular, and the moisture has to be just right. If there's not enough water, the dough is too dense and won't rise. If there's too much water, it will rise, but in the oven, the bubbles bubble through the too, causing the loaf to collapse (I sat and stared and wat... |
Using a Power Pressure Cooker XL for high altitude canning above 6000 ft sea level
I just purchased a Power Pressure Cooker XL and was planning on using it for canning. However, upon reading the owners manual, it says it is not recommended for canning over 2,000 ft sea level. I live at 6611 ft above sea level. Can I u... | BEWARE that no electric pressure cookers have been approved for pressure canning by the USDA. The National Center for Home Food Preservation actually put out a bulletin after manufacturers, like the Power Pressure Cooker XL, started to advertise that their cooker was USDA approved.
It is not.
Please do not pressure... |
Lacto Fermented Vegetables - Off Flavors
Is anyone aware of some solid reference information on lacto-fermented vegetables? I am especially interested technical information, such as what off flavors may occur due to which circumstances.
The internet seems to be flooded with misinformation on the subject because of the... | You need the bible of lacto-fermentation 'the Art of Fermentation' by Sandor Katz.
That aside, the general rule is: if it smells and tastes appetizing then it's fine. If it has green, blue or black 'mold' on it, chuck it out. White is alright. Botulism is actually very rare with fermented vegetables. Fermenting is very... |
Can i freeze dough without killing the yeast?
I want to freeze unbaked dinner rolls. Can I do it after the first rising or the shaping or the second rising or do i have to partially bake them to prevent killing the yeast? | Yeast can definitely survive in the freezer, yet timing for the final rising will be altered by unfreezing.
After several attempts, I found it best to freeze viennoiseries such as croissants, pains au chocolat (croissants leavened puff pastry), pains aux raisins (danish leavened puff pastry) and brioches suisses (small... |
Mason jar stuck inside another
I need help! I just finished making sauerkraut and was using a mason jar inside of a larger mason jar to weigh down the cabbage. Now, I can't get the inner mason jar out.
I've tried soap around the rim of the jars.
Any suggestions? | Ok, first you had me wondering "How did he get the small jar inside?", but having kids I quickly realized this is a futile question. (For those w/o children, read Douglas Adams...)
The standard procedure for detaching two jars / glasses that are stuck, would be putting ice cubes in the inner one and then placing the ou... |
Is salt related to smell?
Can the salt content affect the fragrance of the dish?
If so, how does it happen?
Does salt have a fragrance of its own? | Salt itself doesn't really have a perceptible odour.
However, salt added to other ingredients will usually react with some of them, which will indeed cause a change in the dish's overall smell.
There are several different reactions involved:
Salt will draw fluids from most fruit, vegetables and meats. The fluids have ... |
How to make a dessert with dynamically opening flower petals?
Anyone has any idea how to make petals open when sauce is poured onto the plate like pictured in this video?
I realize it requires a lot of artistic skills to do it on this level, but what is the general mechanism behind the chocolate petals opening? | Gravity is making the petals open. If you look at the shape of the petals their center of gravity is towards the outside of the bowl, but they are being held in place by something underneath. I suspect that it's simply one piece of chocolate melted onto another. When the custard (warm or hot) is poured on it melts the ... |
Cheesecake in or next to waterbath
I've heard of two separate ways to use a water bath when cooking a cheesecake: placing the cheesecake in the waterbath, or placing a roasting pan full of water on the bottom rack of the oven, with the cheesecake on the top rack. I like the idea of not putting my cheesecake in the wat... | The purpose of the water is to cook the custard slowly- essentially poaching it. It takes out some insurance against it overheating and breaking.
Suspending the cheesecake over the water would not have the same effect- steam can get hotter than the curdling temperature of eggs. It would be a thermal mass that might eve... |
What is a flan pan called?
I love making (Filipino) leche flan for my wife and I. However, I use a 9" round cake pan that I wedge into a 9"x13" cake pan, which I fill with water until it just touches the bottom of the cake pan. I then sprinkle a bit of cinnamon into the water, pour my flan mix (10 egg yolks, 1 can con... | Well, there is a pan especially for flan (Spanish), they call it the Flanera Flan Maker:
It doesn't appear to be intended for use with a bain marie, I'm pretty sure it's intended to eliminate any need for a bain marie (although I have never used one for flan).
Here's the link: Flan Pan |
Adjusting cooking time and temperature when making smaller portions
I'm perfecting a recipe for queijadas de leite - a traditional Portuguese custard/pastry. It's a mixture of eggs/sugar/milk/flour, very liquid in its raw form. The original instructions call for 30 minutes baking at 350 ºF, and this works quite well w... | There is no good formula to calculate the time needed for baking custards. It depends on way too many variables, most of which you cannot know, and the calculations would be way too complicated too (a system of differential equations, IIRC). So the sensible way to go is to monitor when it is done and remove it exactly ... |
Pot sticking to induction cooktop
I recently bought a Max Burton 6400 induction cooktop. I used it a few times with some pans I already own and had no problem. Today I wanted to heat some milk up quickly, and I used a cheap Ikea sauce pan. The milk heated up fine, but when I tried to remove the pot, it had become s... | I am guessing you had a bit of fluid either on the bottom of the pan or on the top of your stove. It could have been almost any fluid including water. Even though your pans can get really hot, water trapped under a pan doesn't seem to boil away very quickly, and the longer the pot sits on top of the fluid, the thinner ... |
What causes the crown of the bread to crack during baking?
What causes the crown of a bread loaf to crack as it bakes? I would like to prevent it. | Disclaimer: I'm not too familiar with the english technical terms, but I'll try and explain what's happening without them.
Watch a shaped bread during the final rise:
Right after shaping, the interior is still dense because the co2 bubbles from the yeast haven't developed yet. The surface is firm and the shape round(... |
How do I fix my dough after I did not activate the yeast properly?
This is my first time making anything using yeast, but I decided to try making Dominique Ansel's At-Home Cronut recipe. Everything was going fine, but I realized that I had bought rapid-rise yeast instead of instant yeast. I tried subbing the rapid-ris... | Putting it in the fridge probably didn't help matters any. If you had left it on the counter overnight it would probably have gotten its act in gear without further help. Yeast works slower when cool than when warm, but it does work, given time.
IMPE, dry packet yeast going bad is somewhere between rare and unheard of ... |
My gelatin didn't gel
I made two small packets, boiled 2 cups of water, then put in 8 oz of frozen pineapple filled with cold water the rest of the way to the 2 cups mark.
The Jello sat in the fridge overnight and today it wasn't set. I put in a big packet of mix and a cup of boiling water. 4 hours later it is still n... | As the instructions on the box say, you shouldn't put fresh pineapple (or kiwi-fruit) in the Jell-O. Apparently pineapple has an enzyme called bromelain that breaks up the gelatin into its component amino acids.
You can use canned pineapple instead as the pineapple is cooked during the canning process and this denature... |
Can you thicken a pudding just by reducing?
Pretty simple question I hope. I am trying to recreate a recipe I made several years ago using heavy cream, lindemans framboise lambic, raspberry puree, and sugar. I don't recall using any thickeners - though I may have. It was easily 7 years ago, and the recipe is long gone... | This will only thicken by reduction if you leave it on for a really long time. At least 8 hours of simmering, but better to use more than 16, and then you'll get a flavored kaymak.
The way it thickened is much more likely to have been raspberry pectin. Many berries have sufficient pectin to thicken when they happen to... |
What is: Yellow Flour?
We were told that yellow flour (Italian) can be added to normal white flour to make a good crispy pizza dough?
What is this yellow flour? | The yellow flour you are referring to is most likely durum wheat semolina, which is yellow in color and is often used in making pasta, breads, and pizza dough.
As noted in some of the comments, semolina can come from different grains and other types of wheat.
Please see this link for more information about semolina. |
Does 100% rye sourdough bread always have a sticky crumb? How do I make it stick to the knife less?
Every time I make a 100% rye sourdough, it sticks to the knife when I cut it even after letting it sit for a day before cutting. Is this normal? I have tried to vary the hydration ratio a bit, but it still behaves the s... | One cause of gumminess in 100% rye breads is excessive starch degradation related to amylase enzyme actions. Amylase action is slowed down by increasing acidity. You can increase the acidity by adding a small amount of lemon juice or cream of tartar to your dough as described here.
In his books "Whole Grain Breads" a... |
What determines the variety of paprika to use in recipes?
Spanish smoked paprika is powerful stuff that can enhance or overpower a dish. How do I judge when, how much, and which type of paprika (Spanish, Hungarian, sweet, hot, smoked, etc.) to use? | If a recipe didn't specify which type of paprika to use (and I've never seen one that didn't) I would default to a 'sweet mild' paprika. Sweet refers to 'not chilli hot' rather than anything to do with sugar. Smoked paprika is a very particular ingredient used in very few cuisines so I wouldn't think of it as just a va... |
Curing with smoked salt
I have a question about Ruhlman’s home cured bacon recipe. I do not have a smoker and I know the smoking step is optional but I was thinking that if I used Maldon Smoked Sea Salt Flakes instead of the suggested Morton or Diamond Crystal it would give the bacon a nice smoky flavour. Has anyone t... | You could use the smoked salt, but it would not impart that much smoked flavor and would be quite expensive compared to normal kosher salt. Since most wet-cured bacon available at the grocery store is flavored with liquid smoke, an easy alternative would be to rub the belly with liquid smoke prior to roasting as descri... |
Can I make baked veal more soft?
I usually cook meat in a steamer or multicooker, and it gets very soft. This time I've decided to experiment and baked a big chunk of veal stuffed with garlic in the oven.
Not that result was dissapointing, but it is definitely far from what I've expected. It tastes more like, well, co... | Depending on how far overcooked it is, then you might be able to resuscitate it by cutting it into smaller pieces and cooking it low and slow in some liquid.
For example, you could use it as the meat in a stew, or slice it thinly and then braise it with some vegetable to make a pot-roast.
This also gives you an opportu... |
Is there any substitute for vital wheat gluten?
There's pizza dough recipe which calls for vital wheat gluten and I can't find it anywhere in India. Is there any substitute for it? Can I use seitan as a substitute? | No, there is no substitute for gluten, at all.
The gluten + soft flour combination is itself a substitute for bread flour, so if you can get bread flour, as Catija suggested, use it. If you can't, you need another recipe. Especially if your goal is to "not make it complicated", don't use substitutes. Substitutes are a... |
How does a pinch of salt make a difference to a recipe?
Many recipes ask for a pinch of salt. How can such a small amount of salt make any difference to the taste of the recipe? | The simple answer is: people can taste (and smell, when the substance in question has a smell) substances in very low concentrations. A pinch of salt is not a small amount at all, it is a sufficient amount to be tasted. |
When I boil rice, they lump together after a while. How to prevent this?
I boil rice often and then store them. Next day when I take them out of the fridge, they are lumped together in one structure. I can heat them and then press them to separate them.
The same even happens within the pan in which I have cooked the r... | To get very separate rice I use a long grain rice, pre-rinsed and cooked at a 2 to 1 ratio of water to rice by volume.
There are three factors that affect the tendency for rice to stick together:
Length of the grain. Long grain is the least likely to stick together. Medium and short grain are starchier and are more li... |
Why does tomato not dissolve when I make curry
when I am cooking curry, I add chopped tomatoes. I cook the tomatoes for 30+ minutes. In spite of this the tomatoes do not fully dissolve by the end of cooking. There are still whole pieces of tomato that have become cooked but still not become a paste. I have also added... | If Tomatoes aren't cooking quickly. What i do is heat enough oil to high temp and add finely chopped tomatoes and let them cook in oil. Do not add water. Tomatoes have natural water in it. keep stirring till they break down and dissolve. Let all of its water nearly evaporate. Once oil starts separating from tomatoes th... |
Shelf Stable "Ganache"
I'm baking something that I might end up sending on a very long trip. For this I would want to make ganache, but it may be in transit for as long as 10 days so I don't want to use cream.
If I do make these, the ganache would between sandwich cookies. What could I use for that, stable at varying... | You could make a ganache type filling if you used water, cocoa powder,chocolate chips, butter, and icing sugar. Adding all but the chocolate chips in a saucepan will create a chocolate like sauce. Thick and with body. Once everything has melted,and blended smoothly together, you add the chocolate chips with the heat of... |
What is milk product in cocoa butter?
What does "may contain milk" mean on the side of my cocoa butter container? Is it not pure cocoa butter? | Any time you see something like "may contain" after an ingredient list, it's a warning that it might contain trace amounts of that substance and so could be harmful to anyone who's allergic to it. Basically what they're saying is that they didn't intentionally add any milk or milk products to the cocoa butter, but sinc... |
How do I recognize if a dish cannot be cooked in a gas oven?
I have moved to a house that has a gas oven. I am new to gas ovens. What dishes can we cook in a gas oven? Cake? Are cookies possible to bake in a gas oven? | You can cook anything in a gas oven that you can cook in an electric oven. There might be a little extra moisture (due to the products of combustion), but some people consider that to be an advantage when baking bread and cooking roasts. |
Why does adding salt to microwaved broth make it foamy?
I had a nice bowl of clear yellow chicken broth which was not salted. It was in a serving bowl when this happened. I poured the cold unsalted soup into the bowl and then microwaved it and it came out clear still. To make it more palatable, I added a small spoonfu... | There are likely two or three things happening.
When clear liquids come out of a microwave, it is quite common for it to froth as soon as you put something into it. A spoon, or crystals of salt or sugar forms nucleation sites for over-energised water molecules to make vapour bubbles. Water forms vapour at any temperatu... |
Why does my chicken go dry when I boil it?
This may seem a silly question, but it has always stricken me as odd that chicken should dry out when I boil it in water. Intuitively it just seems weird, but thinking about this a bit while cooking just now, it also makes little sense to me from a basic physics point of view... | I may be wrong but I'll give it a shot.
When you heat chicken (or any other muscle for that matter) it tenses up. As it tenses up it is essentially squeezing juices out, because all the fibres are closer together. Just think what happens when you slice a rare steak without letting it rest, there will be blood everywhe... |
What does "until fork tender and the juices run clear" mean and how do I tell?
Many texts I see say that chicken is done when it is "fork tender and the juices run clear". What does that actually mean and how do I tell?
I found Is "until juices run clear" a valid test for poultry doneness? Why or why not?, but this di... | It is a "metric" which requires experience to recognize.
First, juices "running" clear doesn't mean that they will flow freely. You have to cut into the meat and look at the juice inside it. Is it clear or not?
Second, there is a difference between the feel of meat at different stages of doneness, when you poke it wi... |
Are bubbling preserved lemons a sign of spoilage?
I recently made preserved lemons using a recipe from Jerusalem: The Cookbook. Having poked around a variety of recipes online, it's pretty much the same as all the rest: Lots of salt, squeeze out the juice, fill up the container with more fresh juice, add some rosemary... | This is totally not a problem.
This style of lemon preservation relies on fermentation. The salt is not intended to halt all fermentation- it just restricts it to the tasty kind. Fermented pickles are a common and traditional way to preserve food because the salt and acid and thriving tasty bacteria make a very inhospi... |
What's the most effective way to mix a jar of natural peanut butter?
When you buy a jar of natural peanut butter, it typically has a layer of oil on top, which has separated:
Mixing it can be messy and time consuming.
Aside from slowly and patiently mixing it with a knife, are there any tips and tricks to make this j... | I've done this with almond butter, and I imagine it would work for peanut butter as well. The secret is to buy it a month or so before you need it, and then store it upside down for a week, so the oil traverses all the way through the jar and its contents, then turn it right way up for another week, and repeat again in... |
Flank steak came out chewy this time. What's to blame?
I have stir fried flank steak about 5 times now, but this time it came out really chewy. Is this because I may have cooked it longer than usually? Or is it the meat or some other factor?
Here is the procedure I followed:
Cut it across the fibers (perpendicular)... | Perhaps it's because you used grass-fed instead of corn-fed beef. Grass-fed beef tends to be more chewy and flank steaks aren't exactly the most tender of cuts when stir-fried.
It also seems that the slices may have been in the pan/wok a tad too long, especially when they aren't particularly thick.
You could try usin... |
How does the order of mixing ingredients affect the resulting cake?
I wanted to bake a Devil's cake yesterday. I got my recipe from a trusted book and I was surprised to see that the order of mixing was as follows: sift together flour, sugar, baking powder and salt, then mix eggs one by one. Then butter, then other in... | I'll try to break this down into components to make it simpler.
If a recipe starts by combining sugar and a solid fat (creaming), this incorporates small air bubbles into the batter which will be seed bubbles for the carbon dioxide produced by chemical leavening. Occasionally, this creaming is used alone for leavening ... |
Why does cooked fruit seem to retain more heat than the other foods in the recipe?
Why does fruit retain heat when cooked? | The same phenomenon occurs with tomato sauce on pizza, or vegetables in a casserole: the moist filling feels much, much hotter than surrounding crust or noodles.
In short, this phenomenon is caused by differing thermal properties of the materials involved. The quoted excerpts below (from PhysLink.com) provide some expl... |
How do I make dosas smooth and shiny?
I tried my hand at making dosas for the first time this weekend.
I was following this recipe for the dosa batter.
I soaked the dal and fenugreek seeds together and the rice by itself. The rice and dal were then blended together. They were then fermented.
At this point real life ha... | The crispness comes from the very high heat of the very thick cast iron skillet used in restaurants. The usual non stick pan, unless it is made of heavy cast iron, cannot produce that crispness. Kind of the American reason why oven pizza does not come out nice and crusty like the stone oven pizza. The ingredient is th... |
Does lime juice make jalapeños less spicy?
I make guacamole with a whole jalapeño and the last time it was hard to mash so I poured lots of lime juice in this time. It was hardly spicy at all. Did the extra lime juice make it less spicy? | Lime juice isn't going to make it less spicy, if anything I've found it accentuates the spiciness a bit although I'm not sure of the mechanism. It could be that the acidity frees up more capsaicin compounds (what makes hot food hot), or wakes up your taste buds more.
Most likely you have simply added a weak jalapeno... |
Why do hand held can openers stop working so quickly?
Is there any way to fix or adjust a hand held can opener? I keep buying new ones because
within a month or so of buying them, they won't roll correctly on the can lip. | Can openers do break.
But if they're breaking quickly, then I'd suggest you're buying very cheap can openers.
One of these should cost $10-20 and should last at least a year. |
Forgot to put brown and white sugar in cookie dough
I made cookie dough. I already put white chocolate chips and so on. I forgot to put in brown and white sugar... How can I fix this? | I suspect the cookies are baked now, but still:
If you increase the amount of dough, will you be in trouble?
You could just add the sugar now, but that will most likely mess up the texture (still, they are chocolate chip cookies, they are always good ^^)
Get the sugar you missed the first time.
Calculate your recipe do... |
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