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What is the white sauce of Domino's pasta made of? What is that made of? Can it be replicated at home?	It's Alfredo sauce and according to Domino's nutrition guide it's made of: Water Cream (Cream, Milk) Parmesan Cheese (Part-Skim Milk, Cheese Cultures, Salt, Enzymes) Asiago Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes) Margarine (Palm Oil, Water, Salt, Vegetable Monoglycerides, Whey Solids,Sodium Benzoa...
Is it okay to put a hot pan on a granite counter? Is it okay to put a hot pan/pot on a granite counter? Or will it burn it? I don't know if there's a sealer on it.	In general, the chances of significant heat damage to granite are very small, though depending on the pan, the granite, and any products that may be on the granite (not only sealant, but residue from granite cleaning or polishing products, etc.), you might sometimes get some staining/charring. I would also take into ...
What qualifies as butterscotch I am working on a creation: probably will end up being a Butterscotch Blondie Cheesecake. Here is where the butterscotch debate comes in: 1) Some claim butterscotch is only "pure" when it is simply butter and dark brown sugar (melted correctly into a sauce, of course). 2) Others think ...	According to this article from Wikipedia , your debate points 1 & 2 could both be correct. Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter, although other ingredients such as corn syrup, cream, vanilla, and salt are part of some recipes. According to "Housewife's Corner" i...
Problems cooking Wagyu brisket While I save up for a proper outdoor smoker, I've been experimenting with using the basic brisket BBQ techniques, but with a fan forced in our kitchen. So far, the regular briskets have turned out fine, but the Wagyu ones have all turned out tough and dry. This weekend I tried again with...	Your brisket was undercooked, not overcooked. At the temperatures you stated, rule of thumb for brisket cooking time is about 1.25-1.5 hours per pound. Convection may drop that down a tad. A 7.5 pound brisket should be cooked for at least 8 hours, and could be closer to 10 or so. The cuts of meat that are designated as...
Baked tortilla chips: how to make them quicker and more consistent? I like to make corn tortilla chips by cutting up store-bought tortillas and baking them at 350 for ~20-25 minutes without oil or salt. However, I've found that the last few minutes are highly variable - they go from perfect golden to burnt brown very ...	I broiled on low and just watched them. Didn't take more than a few minutes per side and they browned relatively evenly. Actually they looked store bought and they tasted delicious completely unseasoned
Cleaning a moldy Ninja Blender so it is again safe for use? I have a ninja blender that was left in the fridge for too long and has a mold problem. When I found it, I washed it with piping hot water heated by our gas water heater. I've read some other places you have to use bleach and then let it dry out; but I w...	Bleach is safe to use, rinse well and air dry. I would be sure to use diluted bleach so as not to damage any rubber parts. You can also use vinegar but it will not remove stains as bleach does.
Can you substitute blood for the eggs in an ice cream base? I read somewhere (Facebook) that you can use blood as a substitute for the eggs in an ice cream base due to to the similarities in protein composition shared between the two. Does anyone know more about this? Have you made Blood Ice Cream? What would be some ...	The Nordic Food Lab, founded by René Redzepi, has experimented with blood as egg substitute, full blog entry including recipes here. Apparently texture-wise the substitution can be possible, but the typical bloody aftertaste is hard to mask, which might have to do with the physiological way the metallic taste is perce...
Melting Temperature of Mozzarella Cheese? I would like to take a 1 pound block of store bought low moisture whole milk mozzarella (Poly O or Dragone), gently melt it in a sous vide without breaking down the milk from the fat, roll it out to my desired thickness in a large sheet of cheese. My question is at what tempe...	This is tricky because you don't really want the cheese to melt, you want it to become pliable enough to roll. When making fresh mozzarella, the curds are heated in 90 - 100 degree F water to make them pliable, then heated further (maybe 120 F) for stretching and folding. This is for fresh. I would assume factory pro...
Can barley flour be used as a substitute for barley malt extract? A bread recipe is calling for barley malt extract and i dont have it.So can barley flour be used.	No, they are quite different. Barley flour is just the milled grain, but malt has been sprouted so it has much higher enzymatic activity and is much sweeter. It is usually used to precipitate an enzymatic reaction in your bread, which plain barley flour won't do. The recipe may work by just leaving the malt extract out...
How to roast peanuts on the gas stove without getting the brown spots? I have the iron kadhai and gas stove. When I roast the peanuts (without exterior shell) they get the brown spots on them. Of course I do keep on moving the peanuts in the kadhai but still I can't move my arm terribly fast since I have to move it co...	Roasting peanuts in a pan on a stove cooks them primarily via conduction (i.e., the surface of the peanuts touching the hot surface of the pan). Since peanuts are round, each part of the peanut must touch the pan for an equal amount of time during the cooking process to be evenly roasted. That's nearly impossible wit...
Can cheap vodka be used for cooking (with good results)? A friend left about half of a bottle of some questionable, admittedly very cheap plastic-bottle of 80-proof grain vodka at my house. I should have remembered the name, but I'll edit it in when I get home if need be. Anyway, I don't drink very often, but have a f...	Cheaper spirits can certainly be used in culinary applications. The results won't be identical, but inexpensive liquors are a lot more cost-effective since the subtle differences in flavor between middling and quality spirits tend to get masked by other flavors. This is especially true when you're applying heat, which ...
What is the name of the sauce served with fried rice in Indian restaurants I have noticed a lighter sauce like liquid (watery) with green chilies cut in it served along with fried rice in Indian restaurants. It tastes slightly like soya, and has visible round pieces of cut green chilies in it. (It's definitely not min...	Normally I would say this question is too vague- however a common sauce, found in practically every Indian restaurant, fits that description. Mint chutney: It is basically mint leaves and peppers blended with garlic, lemon and seasonings. It is ubiquitous in Indian cuisine (in several regions) and every Indian restau...
How to cook the food such that no acrylamide is formed? How to cook the food such that Maillard reaction doesn't form acrylamide? http://sciencefare.org/2011/06/01/maillard-reaction/ When food is cooked quickly at a high temperature, the Maillard reaction takes place within the food. http://www.npr.org/blogs/thesa...	Salt your food well. See for example this article (paywall, but the abstract is sufficient). You are unlikely to have calcium chloride in your kitchen, so you probably can't use the divalent cations route. But "monovalent cations, such as Na+, almost halved the acrylamide formed in the model system". Now, a model syst...
Seasoning, freezing, thawing and then deep frying chicken I plan to season chicken parts (wings, legs), then freeze, then thaw them out to batter them, and then deep fry them. Will they keep their flavor? Is it safe to do this?	Safe? Yes, of course. Wise? Probably not. When you thaw the chicken, the surface of the meat will get wet, from both condensation and thawing ice chystals. Yes, proper handling minimizes this, but it can't be entirely avoided. So when you dry off the meat before battering (which you will want to do to make the batter s...
Are large veins in a rhubarb leaf safe to eat? I've got a lovely rhubarb plant. Nice stalks, huge leaves. The biggest leaves have veins in them bigger than some of the smaller stalks. It seems a shame to throw them away— but obviously I am not keen on poisoning myself and my family. Are these 'veins' part of the poiso...	It's an old source (1922), but divides the rhubarb into "leaf stalks", "prominent veins," and "leaves." It states that the leaf stalks are the only edible portion.(1) In addition, oxalates are in all parts of the plant. But only specifically stated to be in lower quantities in the stalk (2). In fact, people susceptible...
Food Identification: Restaurant outside Batu Caves in Malaysia, what did we eat? I had a meal in one of the restaurants at the base of the Batu Caves in Malaysia that served a dish that I quite liked, but I failed to record what I ordered. I'm looking on Google Maps and I believe the restaurant is called "Dhivya’s Caf...	What you have on your plate is the most eaten pancake in the world - Dosa. This is a South Indian dish and since there are many South Indians living in Malayasia, I don't think finding this there is an extreme coincidence. There are many varieties of Dosa and the one on your plate definitely looks like Rava Dosa(a vari...
Can I slow cook in short intervals? I'm making tonkotsu ramen broth, cooked over twelve hours (some people cook it even longer). I'd rather not leave my gas stove on overnight, so I'm wondering whether the same effect - breaking down collagen in meat and bones - can be achieved by cooking the broth in intervals of fou...	The obvious downside is safety: each time you go through a heating and cooling cycle, your food will spend time in the danger zone. It's hard to guess exactly how long, but if it's a large volume and it takes an hour to cool to 40F and 15 minutes to heat back up to 140F, and you use the conservative end of the safe tim...
What is Balkan bread? A few years ago, I went to a restaurant on the water in Tel Aviv-Yafo called Manta Ray. They served this most exceptional bread they called Balkan bread. It reminded me a little of a focaccia in texture, but I don't think it was focaccia. I have a student from the Balkans whom I asked about it, a...	It's almost certainly a type of pogacha, or possibly kruh. Originally, "pogacha" basically meant "bread baked on a hearth", or in other words, "bread" (when the word was invented, almost all bread was baked on a hearth). Thus, there are as many different kinds of pogacha as there are of bread. The word derives ultima...
Reusing marinade I've always been told you can't reuse marinade, so I always throw it out. But this evening, I marinated chicken, and then I took the chicken out (this was around ten minutes ago). Can I put a piece of fish in? It hasn't been sitting around, it hasn't been out of the fridge, and I haven't let it sit at...	The reason to not reuse marinade is not because "it has been sitting around", it's because it would be cross-contamination, as Chef_Code said. It doesn't matter how long you have used it. The moment the chicken touched it, the bacteria on the chicken surface - and there are lots of them - were also in the marinade. If ...
Safety of adding dried hot pepper to opened jar of pickles I have a particular brand of jarred pickles I buy from a local supplier. They're some kind of beer pickle, and the brine has a vinegar and IPA type of taste, and it's loaded with garlic and dill. Very tasty indeed. I also have a fondness for hot peppers. I rec...	This shouldn't be a safety concern. Bacteria could certainly be introduced (if you use your hands to add the pepper or a cross-contaminated utensil), however, the acidic environment of the pickling liquid should keep any possible bacterial growth in check. The other contaminant to consider would be botulism, but agai...
My cocoa powder is not dark. Is it still dutch processed? I bought whole foods "baking cocoa". On the back in the ingredients section it says "processes with alkali." Then, just above the bar code it says "dutch-processed cocoa". Also, it actually smells like chocolate, unlike my Hershey's unsweetened cocoa. However, ...	Dutch processed cocoa is "washed" with a potassium carbonate solution to neutralize the acidity to a pH of 7. While it does give cocoa a richer hue, the color can range quite a bit from a light reddish brown to a dark brown. Color is less an indicator than the label on the product. The process is used to provide a m...
Cooking rhubarb with soda On a different question on rhubarb, a link to the wikipedia-page was posted. It is stated there that cooking rhubarb leaves with soda can make them more poisonous. Does the same hold true for cooking the rhubarb stem and adding soda? Up until know, I thought it was a nice and easy way to redu...	The whole quote is Cooking the leaves with soda can make them more poisonous by producing soluble oxalates I can't tell you if the claim as a whole is true. But if it is true for the leaves, it is true for the stems too. Rhubarb contains oxalic acid and its salts which are created by the acid reacting with differe...
Should I boil canned sweetened condensed milk before using like I do for different types of canned food? I have used sweetened condensed milk a lot in different deserts and pies, but today I wondered if boiling is needed, is it necessary?	The whole point of canning is to produce food that won't spoil. The only reason to boil canned food is if you think it was improperly canned, and if that's true, it may not be safe to eat even if boiled. Botulism bacteria, for example, will grow in many improperly canned foods, and it will not be completely destroyed...
Are my pickled peppers safe to eat? A few years ago, I got a wild hair and pickled some sweet and hot peppers out of my garden. It's been a while, but I remember buying the correct implements and ingredients and following a procedure I got from (I think) a Ball pickling instruction book. The pickled peppers have been...	Gas production is one of the biggest signs of botulism. Botulism also doesn't like strongly acidic solutions. Your pickled peppers sound safe.
creaming butter vs adding to flour in cakes Most cake recipes call for creaming the butter and sugar first, then adding liquids and flour alternately . Recently I have seen several recipes instructing to add cool butter in small chunks to the flour/sugar mixture beating after each butter chunk, then adding the milk a...	As Jason Sandeman already said in his answer, adding the butter to mixed dry ingredients (including things other than sugar) is called the "two step" or "two stage" method. Many professional bakers recently have advocated using it to produce more a more tender crumb with a velvety consistency. In terms of food science...
NY Steak vs NY Strip Steak My local grocery store (Fred Meyer/Kroger) has NY Steak in the clearance section today, (it's going out of date soon.) What I can't seem to find is whether the NY Steak is the same as a NY Strip Steak which you find at all of the top steak houses. (These steaks are bone-in, with a little bit...	Yes, they are the same cut of beef. Depending on the butcher it may or may not be 'trimmed' a little differently. A New York strip is cut from the sirloin primal, specifically the 'top loin'. If one looks at a typical T-bone (or Porterhouse) steak the 'larger side' of the steak (to one-side of the bone) becomes a strip...
Cooking vegetables with butter and water I have been cooking vegetables, such as pea, green beans, broccoli, etc, and even eggs, by placing some butter and water in a fry pan, then cooking the food with a lid on to steam until the water evaporates. Is there a term that describes this kind of cooking?	The word you are looking for is glazing. Quote from source: Glazing, a technique taught in culinary schools but underutilized in home kitchens, quickly renders root vegetables (like the yellow beets and carrots pictured) sweet, tender, and glossy. Start by cutting vegetables into uniform pieces and arrange them in a...
What's the best way to execute a pulled pork dish? Like most people, I am a huge fan of pulled pork anything. But what I don't get is the actual pulling process of the cooked meat. Any cook book or cooking show will tell you to cut across the grain of the meat, especially a tougher cut like a pork butt or shoulder, ...	You definitely want to pill the pork apart with a pair of forks or your fingers. The best way I find is to allow little "clumps" of pork to permeate the mix. Note that while books talk about cutting against the grain of meat, that is for raw or cooked meat meant to be sliced and served. The reason you cut against the ...
Is it safe to drink the water that basil seeds are soaked in? Is it safe to drink the water that basil seeds are soaked in? Also would it be okay to drink that water with and/or without removing the soaked seeds? Thanks and regards :-)	If the basil seeds are safe, the water should be also safe. If you have food-grade basil seeds (i.e. non-teated seeds) and didn't soak them for too long (so pathogens had enough time to grow), this should be safe. I think soaked basil seed last as long as soaked chia seeds, 2 weeks. There are even desserts / drinks wit...
Countering the oven spring, on purpose In Maggie Gleer's Artisanal Baking, there is a recipe for a focaccia-style rosemary bread (ACME's herb slab). The dough is fortified with oil, and spends a long time proofing. the recipe then goes out of its way to keep the bread flat. Firstly, the dough is stippled all over twic...	The theory is unlikely. The interior of dough rarely gets more than a few degrees above boiling, and it usually "stalls" for a significant amount of time in the 210-212F range. The only way to go above that is to dry the dough out completely, resulting in a cracker-like consistency. That's the reason why the crust ha...
Cast Iron - Enamelled - Season or not? I have one of these - http://www.victoriasbasement.com.au/Product/Details/75766 - which I bought recently. Its an enamelled cast iron pan. I've been seasoning it by rubbing it down in oil and putting it in the oven. The seasoning doesn't seem to last very long though. Should I no...	You don't need to season an enameled pot. The enamel serves much of the same purpose as building up a layer of seasoning. Although the enamel won't ever be quite as slick as seasoned cast iron, it protects the vessel from rust, makes food less likely to stick (with a little help from some oil), and easier to clean up ...
Is it safe to use olive oil that has gone cloudy? I have some olive oil that has gone a bit cloudy. What causes that to happen, and is it still safe to use?	The most likely reason is that it was stored too cold (= in the fridge). If this is the case, then it is perfectly safe to use. Some oils are also sold unfiltered. They don't really "go" cloudy, but are that way from the onset. But it can happen that the sediment falls to the bottom over time, then somebody shakes the...
How to calculate optimal temperature to extract specific compounds from herbal teas? When making any kind of tea, I understand that water temperature can make a big difference with flavor. I'm wondering if we can also use precise water temperatures to selectively brew for specific compounds in herbal teas. Is it poss...	No, calculating is practically impossible, there are too many variables. It's not about density and melting point, it's about tons more. The way you'd go about it is like everything else in biology: empirically. You'll have to brew your herbs with different temperatures (and ratios of herb to water! These are very imp...
Freezing cooked chicken from the deli? I think this is a pretty basic question, but can I purchase cooked chicken breast from the deli at the local supermarket then freeze it? Would it be unsafe in any way to unfreeze it later to eat? Would I have to bring it up to 165 degrees F when unfreezing it, or would it be sa...	Yes, you can freeze cooked chicken, no problem. As long as you follow safe food handling techniques, it is perfectly safe to defrost it for eating later. Since it has already been cooked, you do not need to bring it back up to 165 deg F. Just get it to the temperature at which you want to eat it, and enjoy! Do keep in ...
Can I leave cauliflower florets in batter overnight for making Gobi Manchurian? So I have this potluck party coming up tomorrow and I am supposed to bring an Indo Chinese version of these dishes - Gobi Manchurian and Veg Hakka Noodles! Since I am the only one who will be doing all the cooking myself for 10-15 people, ...	Okay, so I seem to have figured out. If you leave florets in the batter overnight, the veggie will loose all the water and make the batter very very thin from what you would actually need for deep frying. So the answer is no. It shouldn't be done!!
I followed the instructions, but my food still stuck to the wok I bought a very expensive Stainless Steel Baccarat Wok only last week. I followed instructions as told by the shop assistant (to wipe with a small amount of oil before I started to cook), but when I started to cook my wok had gone all brown like burnt and...	Stainless steel woks burn and stick very easily and are expensive and can't really be seasoned however they last forever. They are only used for foods that would attack a normal carbon steel wok and give the food a metallic taste, e.g. acidic foods. Carbon steel woks are used by Chinese chefs and after proper seasoning...
What is English Afternoon tea? I googled this, and I couldn't find an answer on the first page of results. What is English Afternoon tea, and how is it different to English Breakfast?	Please see below from an article on teaandcoffee.net . Breakfast tea blends tend to contain teas that produce a cup strong and robust enough to “get the body moving” in the morning, allowing you to start your day with a kick. Conversely, afternoon tea blends are designed to be lighter in character and tend to be smoo...
How can I make omelettes look better? I'm working on a sort of high protein+carbohydrate omelette that I can prepare in batch, dump into containers, and take with me when I'm on the go. I've devised a sweet potato + egg recipe that goes something like this: Boil sweet potatoes Peel sweet potatoes Put sweet potatoes i...	It sounds like this is more like scrambled eggs instead of an omelet. It does sound tasty, but I can understand your issue with the coloration. If you're using orange sweet potatoes, that is likely the biggest cause of the coloration issues. Eggs themselves usually stay yellow when cooked, though they may turn brown if...
specific temperature vs "medium heat" on an induction cooker? Some recipes call for "medium heat". . .What is the SPECIFIC temperature range for "medium heat" on an induction cooker?	Low, Medium, Medium-low, Medium-high and High are weasel-words so that manufacturers/recipe writers cannot be blamed for misuse of equipment/recipes, so a specific temperature range for medium heat cannot be given for just any cooker out there. For an oven, I use as a rule of thumb: 50-100°C (100-200°F) Low heat, 100-1...
Clean fridge shelves which can't be removed? What's the best way to clean out the parts of a fridge that can't be removed? I found that on my fridge, for whatever reason, some shelves on the inside of the door can't be taken out. Is there a cleaner that can be used that's food safe that I can use in the fridge withou...	You have to wash cleaners off, there's no other way to remove the dirt. The gunk is not going to magically evaporate, you will have to wipe. If your fridge is really dirty then I suggest a tub of soapy (dish soap) water, a sponge to clean and wipe, and a towel to dry. If it's not that bad then a kitchen safe spray clea...
What's the best way to reheat frozen boiled potatoes? We got some imported Papa Amarilla frozen precooked (boiled) potatoes. Probably not many people know about this specific kind of potato, but I was wondering if someone knows how to best reheat any kind of potato that was first boiled, then frozen. Is heating them i...	When I have left-over boiled potatoes, I always freeze them and when I have enough frozen potatoes, I pour them (still frozen) into an oven-proof dish, spray some olive oil over them, throw in a branch or 2 of fresh rosemary and put them into the cold oven and then set it to 150°C and let them heat up that way. (until...
Hot peppers in soup don't stay spicy My favorite chicken-and-mushroom soup recipe incorporates hot peppers and, on upon immediate serving has a lovely kick. However the reheated leftovers are entirely bland, almost as if the "hot" from the peppers dissolves away into the soup. I've tried using more peppers and hotter ...	The perception of "spicy" is completely dependent on the person. And there is a "tolerance building" thing going on too: what is intolerably hot for somebody not accustomed to heat might not even register for somebody who eats hot frequently. As an anecdote, I had a friend who started eating hot. After a month, she sta...
Adding 'netvet; to sausages I'm not entirely sure what the word in is in the English language but where I'm from there is this one type of food 'skilpaadjies' which is lamb livers encased in the fat that surrounds the liver of the sheep. I'm curious as to whether this type of fat can be used in general sausage making ...	Netvet - or caul fat doesn't work well with sausages - it is hard fat - rather use soft fat for sausages. Like lamb's tail or something similar like pork fat. I usually make skilpaadtjies from ground sheep's liver, that are spiced etc and then wrapped in netvet before being grilled on the braai. Never tried cured lamb ...
Custard Pudding tasting like raw eggs So this is my first time trying to make a custard pudding(I've watched a video). And of course it came out looking horrible but I left it on the stove for 30mins. I used 2 eggs and 250ml of milk and sugar. After I took out I tried it out but it tastes a little like raw eggs. But i...	If you heated the eggs above 160°F/70°C (and boiling is definitely above that), they're cooked, and any harmful bacteria has been killed. Can't say for sure that you did this without knowing the steps you performed. Given, if it doesn't taste good, and it was cheap ingredients... sounds like an argument to discard it a...
Which meat tastes different by gender? I know of "boar taint," which describes an unpleasant taste in the meat of non-castrated pigs. Which left me wondering more broadly: Are there other animals whose meat (from an animal of the same age on the same diet) tastes different depending on whether it came from a male or ...	Deer and it's relatives (goats and sheep) are famous for their musky males. At a mere three months old my male goat had already developed a significant "bucky" aroma. He would not have become sexually active for another month or two. The best way I found to cook him to deal with that flavor was smoking.
Pork sausage - difference in food guidelines I'm wondering why Still Tasty says that fresh pork breakfast sausage lasts 1-2 days refrigerated but the company that I talked to that makes sausages say eight days from the packing date. http://www.stilltasty.com/fooditems/index/18275 Still Tasty also says that ground por...	The StillTasty link you give for the sausages is for all types of fresh, raw sausages, not just pork. That's why it's labeled "SAUSAGES (INCLUDING PORK, BEEF, CHICKEN OR TURKEY) — FRESH, RAW". Most likely, they're getting the 1–2-day limit from the chicken sausages (which are likely to have a higher initial bacteria lo...
What kind of soup is this lady most likely making? I was watching Gordon's Great Escape: Vietnamese and they do a scene with an old lady selling soup. However, it isn't clear what kind of soup she actually makes only that it at the very least contains banana blossoms, bean sprouts, water spinach thins, vermicelli nood...	There are actually two dishes being sold, and neither is "Phở". The words that she yelled and had Gordon do the same were "Hủ tiếu, Bún riêu". They are both noodle soups, the former is pork based broth, and the latter, porc and shrimp/crab with tomatoes. You can google the words for more info.
What are the tradeoffs between spiral and C-shaped dough hooks? I have misplaced the dough hook attachment for my KitchenAid stand mixer, and I'm debating what type of dough hook attachment to purchase to replace it, and specifically if there are performance tradeoffs between the two common types. I usually knead by h...	The C, J or spade hook is a dismal excuse, having an older "professional" (as you say, in name only) 5-quart Kitchen-Aid mixer that came with one. Per comment above one evidently cannot just swap to the spiral hook on that era of mixer due to the bearings being different. The C hook works against the sides of the bowl,...
Do I always have to peel garlic? Is it safe to prepare ginger garlic paste without peeling garlic skin ?? I always peel garlic which is a labourious and time taking process. I would like to know whether if it is ok to make paste without peeling skin of the garlic.	I don't think that this would be unsafe, as you do see unpeeled garlic used in some applications, but it wouldn't be particularly pleasant and you probably wouldn't end up with a great paste. Garlic skins can be pretty tough and woody depending on the particular bulb; you'd probably end up with hard, fibrous bits in yo...
How to fry tortillas for poori? Whenever I deep fry tortillas to use as poori (as in halwa poori) it becomes very crispy and hard. I want to know how can I keep ot soft? I use uncooked tortillas.	It's a late answer, but I do this all the time when I'm feeling lazy and don't want to make traditional roti. Heat up oil to 300 to 350 in a skillet .about 2 inches of oil. Or use your deep fryer at 350, just make sure it's large enough. The most important thing is your oil needs to be up to temperature. As soon as y...
Pulled Pork for a large crowd How much pulled pork will 26 pounds (12 Kg) of raw boneless pork butt make? I am making this in several crock-pots. This is my first time making pulled pork for a large crowd	It depends on your portion size. If you figure a 6 oz portion and 45 - 50% loss on boneless pork butt (based on some internet research)...I would estimate that 26 lbs would feed around 35 people.
Mothballs in the pantry: is it safe to keep food there? My roommate put some mothballs in the pantry and when I came home and saw them, I took them out. They were probably only there for a few hours, but is it safe to store food in there? Should I throw out the food that was in there together with the mothballs? I'm...	Mothballs work by sublimating (evaporating) a toxic substance into the air. That substance, be it para-dichlorobenzene or napthalene, recondenses on whatever else is in the area around them, and makes those objects toxic to moths etc. However, the sublimation takes a long time. You can leave mothballs in a closet for m...
Unroasted beans for Arab coffee? I have seen coffee prepared as in Qatar: It was mixed with cardamon, and had a light brown colour. The taste was excellent. I was told that the coffee beans were roasted only very little. Which kind of coffee beans are typically used for this coffee in Qatar, and can one get them in Eu...	Arabic coffee can refer to black coffee, similar to Turkish coffee or the lighter, greenish-brown coffee drunk in Saudi and the UAE. Both are commonly flavoured with cardamon. There isn't any specific type of coffee bean that needs to be used, as long as it's only been lightly roasted.
How to Make many pizzas for large party? I have to make 20 pizzas for a large party and am using wood fired oven. How do I do prep ahead of time so I'm not punching dough the whole time and not being able to talk to people? Could I shape the pizza dough after 2nd fermentation ahead of time and put them in the fridge, ...	Yes, preparing discs of dough ahead of time, separated by parchment, wax paper or clingfilm does work. The biggest risk is that the dough tends to dry out a bit, so keeping the whole mass wrapped up in clingfilm and possibly in wide closable containers may be worthwhile. I don't know how long it would take you to pre-p...
How can I add flavorings and colorings to white chocolate? Today I melted some white chocolate in a double boiler along with some red food coloring (liquid) and strawberry flavoring (liquid). The liquid was added before the chocolate melted. As the chocolate melted, I quickly got a blob of pink play-doh with half-melt...	Have you checked your food coloring to make sure it isn't water-based? The addition of any water into chocolate will cause it to seize. You might be better off looking for a powder like this one: https://www.ckproducts.com/categories/276/Powder-Color-Cake-n-Candy Because it's a powder, it won't cause any harmful side e...
Will freezing a bottle of vermouth change it's quality, life length or properties? I accidentally froze an unopened bottle of white Vermouth. I've read that opening the bottle will cause the vermouth to slowly oxidase and you should finish the bottle within a month or so. How is it with a frozen bottle - does that mat...	I've frozen bottles of vermouth many times. There is no issue with just letting it thaw out in the normal way. In fact you can wait until it's partly thawed, give it a good shake, and hey presto, vermouth slushy, which goes in some cocktails rather well. Fortified wines do slowly oxidise on exposure to the atmosphere, ...
Sourdough starter began acting strange after storing in fridge I recently began developing a sourdough starter and it seemed much easier than it sounded - within a few days it was growing well and smelled good (like yeasty bread dough). On about day 5 or 6, I had to go away for the weekend, and so I stored the starter...	Sourdough starters are rarely completely ruined, unless you're growing significant amounts of mold or something. It is possible that your refrigerated "break" early in establishing your starter ended up hurting the yeast population and accidentally selected for something else (perhaps undesirable bacteria) that is now ...
Cooking multiple dishes at once in the oven What is the rule of thumb for adjusting temperature and cooking time when cooking multiple dishes in the oven at the same time? In particular, if the dishes have different required temperatures and/or cooking times, when and how is it feasible to cook both at the same time?	There aren't any very good "rules of thumb" for specific temperatures or cooking times. I'll take a stab at the question in general terms, but it really will vary depending on the specific dishes. There are other questions which have been asked here that ask about specific cases. First, timing and temperature are sep...
Will adding yogurt whey to homemade mayonnaise make it keep longer? I was looking up recipes last night and came across a recipe that started with homemade mayo. The author said that fresh mayo has a shelf life of 3-4 days, which is what I always heard, but then she said that if you add yogurt whey (1 tablespoon or 1 ...	This is generally referred to as "lacto-fermented" mayonnaise. The whey is assumed to have active bacteria, and most recipes insist on a room temperature rest for at least several hours. During this time, I suppose the assumption is that the bacteria from the whey will ferment and produce sufficient acidity to act as...
What everyday ingredient will emulsify rapeseed oil? I'm about to concoct a batch of Falernum (spiced ginger & lime syrup for adding to coctails), and one of the possible ingredients is almond extract which I've just found out is in rapeseed oil. I bought a Madagascan vanilla extract at the same time, which is in etha...	I think you will have much better luck if you just wait to get an appropriate almond extract. Aside from the difficulty of mixing an oil based flavoring, you'll run into texture issues if you do get it mixed. Generally an emulsion will be thicker than the component liquids. Further, the flavor probably won't be what yo...
frozen ground beef I thawed frozen ground beef in the refrigerator over night. I took it out the next afternoon and made spaghetti sauce with it. The ground beef had a frozen like flavor to it. No mold or discoloration appeared but just a weird frozen like flavor. What can I do the next time to take away that old froz...	"Frozen-like flavor" makes me think it may not have been properly wrapped/sealed and collected stray flavors from the freezer, and/or managed to get freezer-burned. I don't know of any way that will "fix" that if it's already happened - prevention is the key. You can try using it only in highly-spiced dishes, if you l...
Why would mussels be gritty? I've made my first attempt at cooking moules frites however I'm a bit disappointed with the results. The batch of mussels were purchased from an online fishmonger specialising in Cornish seafood in the UK. Two thirds of the batch had already opened so following advice online I discarded th...	With regards to the grit, if they aren't farmed mussels (which generally are fairly clean) you may want to give them a soak for a while. This will give them the chance to expel any further sand/grid they may contain. There are varying theories of whether to use tap water, salt water, sea water or various other concocti...
Was my coffee actually supposed to be gritty? I was at a Middle Eastern restaurant and ordered a cup of their "Middle Eastern coffee" (perhaps something akin to Turkish coffee?), which seemed to have some sort of spice and sugar added to it. (The latter was significant only because I generally take hot coffee without ...	Utterly to be expected - the coffee is made with coffee grounds, sugar and water in a small tapered pot. There is no filter. If you want filtered coffee, order something else. There should be grounds on the bottom of the cup. Unless you like grounds, minimal stirring and swirling will help to keep them down there. This...
Recipe calls for Aleppo Peppers, I need the right substitution amounts for cayenne and paprika I'm making Mexican chorizo, but it calls for Aleppo peppers. I'm not able to find them around here, so I looked up the substitutions (four parts sweet paprika to one part cayenne pepper). The recipe calls for "2 tablespoons ...	Cindy is right, you can just make a bigger batch (particularly if you're planning to use this recipe multiple times) and measure directly out of your pre-mixed batch. But, if you don't want to do that, you'll want to do some math. First off, 1 tbsp = 3 tsp, so to simplify your 2 tbsp and 3/4 tsp, you've actually got 6...
Is there any good way to check for honey adulteration besides a lab test? The top google results for "check fake honey" are all nonsense blogs that say to check based on water content. The problem with this is that real honey can have a higher water content, especially here in asia. So is there a way for me to tell if...	The answer, quite simply, is no. Even advanced laboratories have difficulty making the determination for certain. This is also a complex problem that gets more difficult as various standards are used and then fail. Before 2000, a common solution was to simply use microscopic analysis to look for pollen and and other ...
What's the difference between jerky and biltong I had another awkward conversation this week. I was saying how I liked to make jerky and my mate (who is South African) was saying he likes biltong and that jerky is nothing compared to biltong. I've had packaged jerky and biltong before and I couldn't tell the differenc...	According to Wikipedia, the main differences are: Biltong differs from jerky in three distinct ways: The meat used in biltong can be much thicker; typically biltong meat is cut in strips approx 1" (25 mm) wide – but can be thicker. Jerky is normally very thin meat. The vinegar, salt and spices in biltong, together wi...
Can I freeze unbaked scones? Well, the title says it all really! Can I freeze unbaked scones, or am I better off baking them and then freezing to reheat? Thanks	I'd recommend freezing them unbaked. The crumb is a lot more delicate once they're baked and more susceptible to moisture migration, leading to them being soggy or stale (or both! at the same time!) when thawed. Scones, being relatively low moisture and not containing yeast, actually freeze quite well and can usually g...
What could I use for this Yakisoba dish instead of cabbage? While planning out our meals for the week, I found this delicious-looking Yakisoba recipe that I would like to try. The recipe looks good, but one thing concerns me. cabbage (~2 leaves) chopped It seems like a waste to purchase one whole head of cabbage f...	From a purist perspective, cabbage is fairly important to the recognizability of the dish by that name (as well as the pickled matchstick-cut ginger). Additional ingredients beyond those two are far more substitutable (at least from common Japanese perspective); the cabbage actually contributes a fair amount of flavor ...
Can I refreeze sauce made from frozen tomatoes Hi I have some frozen tomatoes and I would like to blend them in my Vita mix and make sauce. My question is can I re-freeze the sauce once it's been cooked.	Probably. Depends on your sauce; some sauces do not tolerate freezing (e.g., they "break"). The fact that your tomatoes were frozen at one point doesn't matter. Mostly warnings about not re-freezing foods are due to quality loss. For example, each time you freeze a vegetable, it will turn closer to mush. Safety warning...
Chemical process behind hardening ice cream We made a simple ice cream by mixing whipping cream, sugar, and Nutella. After 5-6 hours (surely enough time for the ice cream to cool to the temperature of the freezer), it was soft (mechanically soft, while getting it out with a spoon). After 20-30 hours it became hard. I...	I don't think there's a chemical process here. It just takes a really long time for it to freeze solid. After 5-6 hours it was probably firmer around the outside than in the middle, and after a day it was probably fully frozen. (I've made a lot of ice cream, and have reliably seen this.) It takes so long because the he...
Is it okay to mix bread flour and all-purpose flour when making a pizza dough? From where I'm from, I can't find 00 flour or semolina flour. The flours we have from local markets are just bread flour, all-purpose flour, cake flour, and wheat flour (with no classification). I'm experimenting and recently created a doug...	That is absolutely fine. 00 flour is super-overpriced here, so much so that it is hardly ever used. Semolina is often used on the pizza peel, but really not all that often in the dough itself. There are more recipes for pizza dough than probably anything else on the internet. Some use all-purpose flour, some use bread ...
Why does my colander feel slimy after I use it to drain pasta? I'd imagine the "slimy" feeling is due to all the starch passing over and through it. But how come it's so hard to clean? Even with repeated scrubbing the slickness can stubbornly remain.	I'm Italian, we use colanders to drain pasta every day. It's the starch. You are supposed to drain pasta in the kitchen sink, right? As soon as you drain the pasta, pour the pasta on the sauce, or serve it and run cold water immediately over the empty but still hot colander. It will remove the starch without effort.
Adding cold water during cooking of beans and cooking time After soaking dry beans, I place beans on heat, so they boil for couple of hours, and they cook pretty well. But if I add just one cup of cold water (at room temperature) during boiling, temperature of the mixture would drops for some minutes. But then the coo...	If you want to speed up the cooking time and need to add more water, heat it on stovetop or in microwave till steaming, then add. Cook at lower heat just at or below simmer to keep beans more intact and with a cover on to avoid water loss in the first place. NEVER add salt at the beginning of the cooking process, only...
Black flakes from new cast iron pan I bought a brand new Lodge 12" cast iron pan, washed it in soap and warm water and dried it with a paper towel thoroughly. Then I applied a thin layer of canola oil with a paper towel (paper towel was clean - not black after this application) and then heated the empty pan on my elec...	It sounds to me like the washing process (and subsequent attempt to re-season) broke down the pre-seasoning and you are losing the oil coating on the pan. When you see the "ashy grey" color, what you are seeing is unseasoned cast iron. The good news is that it's certainly not unsafe to cook with, even in this state. Th...
Can I substitute "green beans" for "string beans"? The famous Thai salad "Som Tam" uses raw, crushed string beans in small amounts, and I have seen recipes that suggest raw normal green beans as a substitution. How will the subsitution affect the dish? How safe is the original and the substitution of green beans when ...	In most countries string beans and green beans are exactly the same thing (see wikipedia's entry for green bean). They are both words used to refer to various unripe cultivars of the common bean Phaseolus vulgaris. The phrase string bean is older and dates back to when beans had a fibrous string down the pod that you c...
Storing rice krispie treats Do rice krispie treats need to be refrigerated, or can they be stored at room temperature? I'd like to know both whether leaving them out is safe, and whether refrigeration will affect their flavor and/or texture.	I don't know about the safety standpoint, but from a texture standpoint -- don't refrigerate them. The problem is that they turn into an brick when cold -- rather than being a nice dessert, it's something that you have to gnaw at and fear that you're going to chip a tooth. You might be able to get around this by warm...
How can I cook a full chicken with skin on it when my oven is broken? Our oven is broken and we can only use a frying pan. We have started to defrost a full chicken with the skin on it. We are a little new to cooking. How can I still prepare it?	If you are intent on cooking the bird whole (as opposed to butchering it into pieces which you can fry in a pan), then your only option would be to braise the bird in a large pot, preferably a Dutch oven. There are myriad recipes online; search for "Chicken in a Pot" or "Braised Whole Chicken". As ElendilTheTall ment...
How can I cook dried noodles with just hot water? I'm looking for any tips for making a meal with dried noodles without needing to actively cook them. My problem is that the kitchen in my office has nothing, not even a microwave. It just has a hot water dispenser (not sure of the exact temperature, standard models gen...	Par-boiling the noodles at home would allow you to finish cooking them with just hot water. I would boil your chosen noodles 2 minutes under the package recommended time. Then rinse and chill the noodles and toss with a bit of oil and chill it. Take this to work in an insulated bag with an ice pack. A "saucy" noodle d...
Effects of elevated storage temperature on bread quality It's pretty well-known and scientifically established that rather cool temperatures are bad for bread: putting your bread in the refrigerator will tend to dry it out and accelerate chemical reactions in the starches that cause staling (as discussed, for example,...	Summary: If the loaf is kept at an elevated temperature in a plastic bag for a period of 6-12 hours I believe you will see little to no difference compared to storing at room temperature. Stored at an elevated temperature in a paper bag the loaf will start to dry out to a noticeable extent. Note that the answer below d...
Why does my dough always need more water than the recipe calls for? It seems that every dough recipe that I try ends up needing more liquid than the recipe calls for. This applies to pasta dough as well as bread dough. I don't think I've made but one recipe where the ingredients worked out. Typically, I'm using a reci...	There are at least four likely causes that could be factors: I'd say the most common problem for your issue is measurement error. If you aren't measuring flour by weight, it's nearly impossible to be consistent. And many recipe sources will assume different methods for measuring flour by volume. You could use the "...
Are avocado seeds edible? I've seen article about great benefits of eating avocado seeds. And another here. Does it mean avocado seeds are edible? How do you eat it then? On Wikipedia page we can read: Avocado leaves, bark, skin, or pit are documented to be harmful to animals; cats, dogs, cattle, goats, rabbits, rats...	Persin is a fungicidal toxin present in the avocado which is generally harmless to humans. However when consumed by domestic animals in large quantities it is dangerous. It is an oil-soluble compound structurally similar to a fatty acid, and it leaches into the body of the fruit from the pits. Negative effects in human...
Will my double crust for a fresh uncooked chicken pot pie get soggy if left in refrigerator overnight? I am making 8 chicken pot pies with a double crust in a 9" round aluminum container as gifts for friends to take home and cook themselves or freeze it. I will pre-prep the filling on a Friday and assemble the pies...	No, it'll be fine. I can't elaborate really. It just will be fine it's how people have done it forever. I do it on a daily basis. As long as everything is cold when you assemble and the pastry is raw, you'll have no issue at all.
Marinade with or with out sugar? I want to marinade some meat to infuse with some flavors. (Ribs as it happens, with liquid smoke, whiskey, orange liqueur, spices) I was about to put in some brown sugar as well; but I was wondering if that would work against me. Reasoning: The sugar will draw out moisture from meat. S...	Yes, the sugar will temporarily draw some moisture from the meat. However, that sugar/water solution will also gradually diffuse into the meat, and the sugar will end up pulling in more water in the long-term. In any case, the effect is usually small, and any (probably temporary) moisture loss will only be from the ou...
(How) can I store and cook leftover rice so it isn't soggy? My wife and I like Asian meals (Curry, Niku Jaga, et cetera) and without fail we tend to make more rice than we need. I would encourage her to cook less rice, but a preferable solution would be to use the rice with the meal - since we tend to have leftovers ...	It seems that the secret to re-heating rice is to use a little bit of liquid during the re-heating process. StillTasty suggests adding 2 tbsp. of liquid per cup of cooked rice, and about 1 minute on high for each cup in a microwave (5 minutes flat for stovetop re-heating). Another thing it hints at, though doesn't o...
Wasabi (peas) brussel sprouts? I was wondering how successfully the formula of wasabi peas can be applied to other green vegetables? I'm familiar with them as a snack in some pubs in England, the peas become hard and crunchy, and 'spicy' in the same way as horseradish is, partly because wasabi is usually made with hor...	I once attempted to make Brussel Sprout Chips (in much the same way you can make Kale chips)... That worked... now if you can make a wasabi sauce/dressing or sprinkle freshly grated Wasabi so it bakes onto the sprout leaves you may have something... Preheat the oven to moderate oven 180°C/350°F. Remove the leaves of ...
What is the difference between chicken cubes and ground chicken? I need to order from a menu where both chicken cubes and ground chicken are choices. What's the difference?	Ground chicken (or any other ground meat) has been ground with a grinder. It can be formed into patties (like hamburgers), balls (like meatballs), sausage and so on, but if cooked as-is will tend to turn into crumbles. Cubes are, well, meat cut up into cubes: chunks of whole meat, with the original texture.
Which materials used for plates absorb microwaves? I was thinking about getting plate that can be safely heated by microwave. What material should I look for? My point is to (partialy) turn microwave into induction heater. Plate like this is already sold by Samsung as "crusty plate", but those are hard to come by - I ...	In my experience, vitreous ceramic (Luminarc) heats up a lot in a microwave, usually ending up hotter than the food. But I cannot tell you if it has some advantage over heating the food in any other material. Also, if you really want to eat crispy roasted food, the microwave is probably the least suited heating method...
Using Italian Bread for French Toast? Would this be weird? The bread says it has garlic but that's the only "Italian" ingredient I see.	French Toast is just French toast because you are soaking it in egg and pan or griddle frying it. You can use white sandwich bread, Italian loaf, French baquette, wheat bread what ever. I think we evolved to this in the French toast category. I don't think the garlic would taste good with the sweet syrup. So yeah Weird...
Using Canned San Marzano Tomatoes Vs. Regular Canned Tomatoes I have never used San Marzano tomatoes yet. I recently bought a cookbook and most of the recipes call for San Marzano Tomatoes. They are more expensive. Is it really worth paying the extra money for them? USA Prices $3.82 28 oz. can Centos brand D.O.P. Cer...	San Marzano tomatoes are generally preferred for Italian tomato sauces because they are denser, fruitier, have a slightly lower acidity, and break down well when cooked. I've made both fresh and fresh-cooked tomato sauces from the San Marzanos my mother-in-law grows, and would prefer these over just about any other to...
My commercial made chapati becomes brittle within 12hrs I manufacture commercial chapatis. It is packed in 25nos together in a butter paper and lastly in a polybag. These are marketed. However, the chapati becomes brittle and crumbles after 14 hours. I am interested to know how to keep the chapatis soft, chewable and ...	I found they last longer if made with boiling instead of room temperature water. Which is not surprising since you will get far less long-stranded gluten formation this way (and since it is not leavened with yeast, you don't need any either). It seems some (but not most of the) chapati/roti recipes found on the interne...
How to change this frosting recipe to get a thicker result? Making chocolate cake and frosting per recipe below from Hershey's recipe. The frosting we made is a bit too liquidy to put on the cake, more like icing. is there a way (or even hack) to make it thicker, short of adding a cup of powdered sugar to cut the rati...	Cream Cheese. Whip in as much as you need to... It won't be perfect Le Cordon Bleu, but it will be pretty good. Bon Appetit
How to increase the temperature of my double boiler? I have a double boiler that I wish to use to prepare a batch of fudge. The recipe I am using calls for heating to 240°F (=116°C), but a double boiler is limited to the boiling point of the working fluid used, so plain water, boiling at only 100°C, won't work. I know...	While I personally appreciate your scientific approach to this, I think this concept is fraught with peril. :) For the acute application of a double-boiler to fudge: don't. Fudge is sugarwork/candy! Managing the heat and temperature over direct heat is part of the fun and peril of sugarwork in general! logophobe's "why...
My Yakisoba came out bitter! How can I reduce the bitterness? We made this Yakisoba recipe last week, but the noodles came out tasting more bitter than we'd like. I added soy sauce to mine, but that mostly just drowned out the bitterness. What can we do with this recipe to make it less bitter? I like Yakisoba, so ...	I'm at a bit of a loss providing advice on this issue because I've never heard of it (short of burning the ingredients in the dish). There's a very, very slight bitterness in proper ramen-style noodles because of the alkali content of kansui (potassium carbonate and sodium carbonate or bicarbonate in water solution), b...
Mustard substitute My husband just found out he's allergic to mustard. Are there any substitutes for it? It's a staples in my kitchen and he loves it. Edit for clarification (was in the original question): Husband is also allergic to horseradish and egg whites, so substituting horseradish for mustard is not an opti...	Fermented vegetables can often provide the pungent, salty kick that is often desired from mustard. If he is not allergic to cabbage (which is a member of the same family, brassica), sauerkraut may be a good option. Similarly, other members of the brassica family, such as broccoli and collard greens, retain a similar bi...
Orange peel loose/baggy around orange: Is that a problem? I bought a bag of oranges a couple of days ago and on a couple of oranges the peel was baggy and loose around the orange. Are those particular oranges any good? What causes that?	Cuties are actually two special varieties of mandarin orange; Clementine and Murcott, touted by the producer as being "E-Z peel" and seedless. They've even produced a video about how to do the "Cutie Curl", essentially a method to remove the peel in one piece. According to their website, Cuties are typically in season...
Is there cultural variations on what is consider offal? Is there cultural variations on what is consider offal? My mother bemoaned to me the other day that when she was young ox tail was not considered 'real' meat and that when beef was culled on the farm where she grew up the tail was given to the labourers that help...	Short summary: views on these various body parts are never constant, whether over time or even within communities. Part of the difficulty with this question is the very definition of the word offal and what it implies. First, a little mini-history, taken partly from the Oxford English Dictionary. Offal is literally d...
Whole Wheat Breads Dough Conditioner I do a lot of cooking with 100% freshly ground whole wheat, and have noticed that it often is not very well conditioned. For example: My whole wheat tortillas are never flexible, even when I under-cook them. Bread dough is always really tough to knead and never really becomes flexi...	Good dough is not about being "conditioned". You can use that stuff to get the last 5% of perfection when you have already managed the first 95% with good process and ingredients, but it won't do magic. In this case, you seem to expect whole wheat to act the same way as white flour. This is simply not possible. There ...
What is the best way to cook chicken for enchiladas? I'm new to cooking and I'm cooking chicken enchiladas and obviously I want to shred the chicken. Most recipes say to use a slow cooker, but some say boil. Why would one be better than the other? I realize boiling is faster, but given that more recipes say to slow co...	Most recipes say to use a slow cooker, but some say boil. Why would one be better than the other? It is better to slow simmer. As a very general rule, it is better to moist cook meat or poultry slowly. It makes for a more tender, more luscious bit of meat. Sometimes I'd rather not reinvent the wheel, so I'll just show...
how to cook on a low and high oven Our gas range oven gives us only the option to choose high or low and I'm not sure how to use it and the recipes online are hard to do because they specify the exact temperature. To summarize really, I just need some references or recipes which shows how to cook on high and low ovens	In order to know how and what to bake in your oven you need to know what temperatures you get from your low and high settings. There's no standards with ovens that have just a low and high setting, so we can't tell you for sure. The low on an oven may be barely enough to warm something or it could be very hot. You nee...
Difference between fermentation and leavening? What is the technical difference between fermentation and leavening? Both cause bread to rise. Does fermentation only refer to the chemical process of one substance converting to another, which causes bread to rise? And is "leavening" rising by any means? Classic wh...	Leavening is rising by any means, so baking soda and baking powder (chemical leaveners) both apply here, as does yeast (fermentation). Chemical leaveners like baking soda and powder work by mixing an acid (varies, depending on the recipe) and base (usually baking soda in some form) to produce carbon dioxide gas. Fermen...

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