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how to avoid crystallization of powdered sugar I have powdered white sugar and stored it in a glass bottle. I see the next day that the sugar had crystallized and i cant seem to take it out or anything. Tried to keep under sun. No result. i have no other go than to discard the whole bottle.	First, if you powdered it yourself, you should have added cornstarch, else it goes stone-hard quickly. Second, you have to keep it away from moisture. The bottle would have to be closed tightly, and you have to use a perfectly dry bottle, not a just-washed one. If you live in tropical region or somewhere else with rea...
Pan-frying fish filets with skin on When frying filets with skin on, the piece of fish curls and doesn't cook evenly. I've been told to score the skin with a paring knife. Will this work to stop the curling?	The tried and tested method for solving this is simple. As you add each fillet to a hot pan press down for 60 seconds then repeat as you add more fillets. If you are good you could do a fillet with each hand so as to make the process quicker. Another really good method, and my favourite. Use a cold pan. Simply oil a de...
Can I substitute vodka for rum in tiramisu? Specifically in this recipe: Tiramisu-II The reason why I'm asking this is I only have vodka at home, and I rarely drink. So I don't want to buy any kind of liquor just for three tablespoons of it. Plus, alcohol is very expensive where I live.	Rum used in tiramisu is mainly for flavor. It's not a fundamental ingredient that will completely change the outcome of the recipe. That being said if you wish, you can omit the rum without adding the vodka. The vodka will add nothing to the tiramisu recipe since vodka is made to be flavorless. As Jefromi mentioned i...
Are garbage cans food safe, or made of food grade plastic? At Mann Lake you can buy two kinds of honey extractors: Stainless steel Plastic The first is more expensive than the second, and the second is waaay more expensive than the third option: Plastic garbage can I can add the necessary fittings to make the gar...	What you want is something that is listed as NSF rated for food storage. I know both Huskie and Rubbermaid Brute containers (10 gal, 20 gal, 32 gal, 55 gal) that are gray, yellow or white have that rating. If you have a restaurant supply store in your area, you could go look around for "ingredient bins" and commercial ...
Why does my skillet burn even when using peanut oil? When I use peanut oil which is one of the highest smoke point oils the oil still burns. Why is this happening? Is it the burner that's too hot? I have used the burner mainly on high	Just because peanut oil has a higher smoke point than other oils doesn't mean your pan won't get hotter. Don't leave your pan on high for so long.
Substituting red beans for adzuki beans? I've recently gotten into making mochi and really wanted to try my hand at daifuku (red bean paste-filled mochi) and I'm finding that there is an upsetting lack of adzuki/azuki beans available in my area. I've seen suggestions for using dark red kidney beans as a substitute, b...	My experience is that adzuki have a very different taste and texture than red beans and I wouldn't substitute one for the other. If you've really gotten into mochi, it will be worth the effort to find adzuki - I've bought them in natural food stores, Whole Foods and on line And I buy in bulk so I never run out. Bea...
Is what I want to make Lardo? I have this idea of curing fat that comes from my biltong making. I'm wondering if this would be Lardo and whether it is a good idea? I want to take a nice piece of pork backfat (or maybe belly) Salt it (2 hours) with koshering salts off course. Use a vinegar bath to get all the excess sa...	Lardo is cured for longer, then it's hung. I've used this recipe from the Belly to Bacon blog and it works well. Salting for 2 weeks is the minimum. The 30 days in the recipe makes it saltier, but the saltier it is, the longer it stays preserved. The instacure keeps the meat safe from botulism. Don't skip it. One addit...
How do I cover up the white spots on my cast iron stove? My friends brought me a paper bag full of peaches. I set the bag on my fisher cast iron stove, and I forgot about them. Lastnight, I picked up the bag to find the peach juice has bled through the paper bag and ate the black finish on the stove. Now i have two la...	Either something has accumulated on the stove or something was taken off the stove by the acids and sugars in the peaches. If you can't clean the spots, then you're looking at the latter situation. Your stove has some type of finish on it. As Fisher stoves seem to be out of production, official information seems to be ...
How to make crispy crepes? I make very thin crepes using batter made of 500 grams of flour, 3 eggs and 250 ml of milk. They turn out thin, soft and pliable. My wife on the other hand remembers fondly her mothers crepes, which used to be a bit thicker and had a bit of crunch. How should I modify my recipe or technique ...	A crisp crepe is less about the recipe and more about the cooking technique. You simply need to leave it a little longer before flipping it, allowing the edges to crisp. A little more oil than usual will help, but it should still only be a thin coating wiped on with a paper towel. To make a thicker crepe, simply use le...
How do I achieve a light and even 'dusting' of paprika? I'm trying to perfect my seared and roasted pork loin chops, and I'm hitting a bit of an obstacle. Part of my recipe involves a very light dusting of smoked paprika after being seared, prior to going into the oven. That seems easy enough, but it turns out to be q...	I use a 3 inch Tea Infuser Ball and hold it at a good distance above my cookies when dusting powdered sugar so that it will spread out even further. It will most likely work for paprika as well.
What physically/chemically happens to a vegetable when it is cooked? I've discovered that if I eat raw vegetables, I can't digest them well if at all. If I steam, boil, nuke, bake, grill, or otherwise cook the vegetables, I feel fine. What are the physical/chemical differences after cooking, especially those that ass...	The main difference is the degradation of cell walls. The human digestive system does indeed struggle to break down the cellulose in cell walls, meaning that we are far more efficient in getting nutrients from vegetables when they are cooked. That doesn't mean however that cooked veggies are always more nutritious than...
My lasagna sauce is too tart when I first set the sauce to simmer, it's fine, but after simmering for 2 hrs. it's more tart than I like. How can I counteract this tartness?	Typically, the longer tomatoes cook down, the more tart they become. You can add sugar to counter this. Add a small pinch at a time, tasting after each addition, until you have the taste you want. Remember, you can always add more but you can't take it out.
How to control temperature of a charcoal bbq If my charcoal bbq is too hot and the chicken is turning stiff on the surface, can I close the top vents to cool down the barbecue? What is the best way of cooling I down? Once cooled, what is the best way of making I hot again?	The temperature of a charcoal cooker is controlled by how much oxygen you allow to get to the fuel. I don't know what kind of grill you have, but typically there are one or more vents at the bottom, and one or more at the top. The bottom vents regulate oxygen supply to the fuel, while the top vents regulate air flow. I...
How do I bake cakes in a gas oven without a temperature knob? I want to bake a cake in my gas cooking range, but I can't find any option to set the temperature. I just have the time setting knob and flame adjustable knob. How do I preheat my gas oven and long should I?	I agree with Jefromi that the easiest solution is just to get a cheap oven thermometer that you can put into the oven. I'm not sure where you're from or the availability of them, but they are generally quite cheap. Before such things existed, people had methods for testing oven temperatures for baking. The most commo...
Is there a non-alcoholic substitute for rice wine? I'd like to cook something that calls for rice wine, but alcohol is prohibited for me. What can I use as a substitute for it?	The first choice would be a non-alcoholic mirin such as Honteri mirin, made by Mizkan, or the Kikkoman Kotteri, mentioned in the comment above. I have a bottle of Honteri mirin and on the bottle it states that it is a non-alcoholic mirin. However, it should be noted that any of these products containing fermented rice...
The three Cs - spices with chicken I watched a TV programme that was talking about a particular combination of three spices which are often used together, especially with chicken. The TV presenter said that they were used together so often that they were referred to as 'the three Cs'. I know one of them is cumin, but ...	Generally, it depends on the sort of cuisine you're talking about. However, there is a very common "chord" of three spices, which is popular in Greece, Turkey, Arab cultures, Indian cooking genres and even China. That "chord" is Cumin, Coriander seed and Cardamom. It's definitely used with chicken, but is also applied ...
Arm Roast after 5 hours still tough When I make a Arm or Chuck Roast always after 5 hours it is still tough, the beef is grass feed. I have give up making them. My wife wants me to make another Arm Roast again and I want it to come out month watering and not tough. My wife has ALS and it really needs to be very tender...	If it's too tough, keep cooking it. Some people use "tender" to describe a pot roast that is tender like a good steak, others want it to fall apart with no knife required. I regularly cook pot roast 8-12 hours. As log as you have it covered for most of the time (like in a crock pot or in the over covered with foil), it...
Why are all sour cream cultures I've found for sale online labeled as direct set? Why can't I reuse like I do yogurt? I've realized we go through a lot of sour cream in my household, and I want to start making probably about a pint or two a week during the summer months. I've been researching for a few hours, and whil...	If you can't find a reusable sour cream starter, you can use buttermilk starter. Some bloggers and biology/chemistry professors just use fresh active buttermilk as a starter rather than ordering some online. If you look at the various labels and product pages, you will find that both the buttermilk and sour cream sta...
Gluten free baked good coming out bitter I am trying to bake gluten free and i find that my baked goods come out bitter. I am using oat flour and rice flour, can the bitterness be from that, what can i do to correct this? What is a good gluten free flour other then oat? Thank you	Both of those ingredients are not bitter unless they are rancid. You may be using too much baking soda? A basic gluten free flour is usually a combination of white rice flour, brown rice flour, sweet rice flour, tapioca starch and xanthan or guar gum. From there it can go into buckwheat, bean flours, quinoa, etc. The g...
Turn leftover icing into buttercream icing? I made up some basic icing for biscuits: icing sugar + water. I have a lot leftover and was wondering whether there was a way to turn it into a buttercream icing? I wondered whether by adding more icing sugar to thicken it, and then adding butter that would work? I'm hopin...	It will if you add more icing sugar but you may end up with a lot of buttercream depending on how much of the icing you have left. A basic ratio is 4 cups icing sugar to 1 cup of butter and 1/4 cup of liquid which makes 3 cups of icing. You may have to add more icing sugar, then more butter to compensate for the water ...
Why don't most ice cream recipes include salt in the base? I've been getting into ice cream this summer and of all the recipes I've reviewed and tested, none of them call for salt in the ice cream mixture itself. (With the exception of caramel sea salt, and Ben's Chocolate recipe). My question is why? More info: I mad...	I can't read the minds of all the recipe authors, but I do have a couple ideas. I've found it's definitely easy to overdo salt in ice cream. A very small quantity goes a long way. In most cases you don't actually want it to taste salty, you just want a tiny hint that people will only notice as improved flavor. The quan...
How to clear your palate between different flavored dishes when cooking? I found myself making a couple of disparate-tasting dishes. One was a salad dressing with blue cheeses and garlic, and another was meat flavored with thyme and rosemary. I tried to taste both while cooking, but as I sit here and write this, all I...	My first thought is to tie them together or plan them in order to closest ingredients that might lend flavor to the next. On another note, here is an article at About.Com written by By Rebecca Franklin a French Food Expert: http://frenchfood.about.com/od/explorefrenchfood/a/palatecleanser.htm Traditional palate cleans...
What to do with over cooked quince jam I ended up overcooking my quince jam. It is really overcooked. It's not burned or anything but the quince pieces have harden up due to loss of water. Can I use it for something else? I don't wanna through it as it would be 6Kg of waste.	You might consider making your own membrillo. Quince cheese, also known as dulce de membrillo, is a sweet, thick, jelly made of the pulp of the quince fruit. Quince cheese is a common confection in several countries, where it goes by various names, such as [. . .] It's a really great option and pairs beautifully with...
Does temperature of water affect carbonation process For sake of the question: I'm using a Sodastream brand I like max carbonation Normally, I use cold water from my Brita pitcher out of the refrigerator Sodastream's FAQ states: However, we do recommend using COLD water to achieve best results. I suspect that best...	Carbon Dioxide (and gases in general) dissolve more easily in cold liquids. This means that it's easier to carbonate (inject with Carbon Dioxide) your soda using cold water than warm. As your liquid heats up the gas falls out of solution creating the bubbles in your soda. Fountain dispensers usually have the water line...
Is there supposed to be a difference between General Tso's and Sesame Chicken besides the seeds? There are three very similar dishes I see on Chinese restaurant menus: Orange Chicken Sesame Chicken General Tso's Chicken I know Orange Chicken is at least a little bit different (it's typically spicier, I can see the o...	These recipes aren't very standardized. Your mileage will vary greatly from one restaurant to another. That said, generally these are three distinct dishes. Orange chicken is... Orangey. Sesame Chicken is typically salty with a hint of sweetness, served with sesame seeds. General Tsos is typically sweeter with a l...
Boiling peeled peanuts Recently I became interested in making some boiled peanuts for myself, as I have gathered that it is a very cheap, tasty (I like peanuts) and healthy food. However, every recipe that I find involves peanuts in shells. And in my local stores I can only find the raw peanuts without the shell , I w...	I have to admit that I have never heard of boiling shelled peanuts, but apparently it's not uncommon. From ZimboKitchen.com : Quick Instructions Get your main ingredient ready – 400 g shelled peanuts. Run them quickly through some water to remove dust and other particles. Put your peanuts in a medium size pot and a...
Blending pineapples and coconuts whole, safety and experience? A coconut and a pineapple are blended in their entirety, shell, leaves and all. Resulting in a smoothie like drink. https://m.youtube.com/watch?v=XbKCA1KUeqQ Is this safe? As for example, it contains the woody part of the coconut. How does the experience, ...	Clearly, the Blendtec, "will it blend" videos, are a marketing tool designed to illustrate the power of the product, as opposed to illustrating recipes for delicious smoothies. Is it safe to drink? There is nothing here: http://www.coconutresearchcenter.org/ that I have been able to find, which deems the "woody part"...
What is the name for this technique to prepare eggs? I prefer to make my eggs similar sunny side up, but I flip them and cook them on both sides. I don't use oil, so they're not fried either. I crack them into a pre-heated pan at medium high heat, wait until the yolk solidifies a bit, and then flip them and wait a li...	I'd actually call those "over medium" or "over hard", not over easy. A perfect egg over easy would have all of the egg white totally cooked and solidified, but the yolk should be almost totally runny. Over medium would be a half-solid, half-runny yolk (more or less), and over hard ("over well" works too I guess, I've n...
Watermelon - picking and managing them during heat There are a lot of posts and videos on the internet about picking up the correct watermelon. Sure. I get that. My question varies a little different. I currently live in the UAE and climates here reach around 49c and more. So despite the fact that we pick watermelon w...	There may be different varieties of watermelon that behave differently, so I can't guarantee that this will work for you. The way I've always done it is to only cut up what I'm going to eat. We cut across the watermelon in the shorter direction, starting at one end, producing circles about 1-1.5 inch (2-3 cm) thick. He...
How many cups is 8 whole peaches equivalent to? I have some fresh peaches that have been peeled and sliced and mixed with some sugar and a little lemon (approx 1/2 a bushel). All the recipes I can find only call for "8 peaches" or similar values. But my peaches are already cut up. Does anyone have a suggestion as to...	If I gave you any number I'd be almost certainly wrong - peaches come in many different sizes. (And personally I'm led to believe that any recipe that gives only a number like "8 peaches" is either crap because is's imprecise or tolerates a lot of difference.) So I suggest you either find a recipe with a weight My fir...
Defrosting Fish without Bag So I am trying to defrost some frozen fish using running water, but I do not have a bag to place the fish in. If I just put the fish directly into running water without a bag and thaw it this way, will I die or get very sick? Thanks.	Fill a clean bowl with cold water. Place in sink. Place fish in bowl under the tap. Turn on cold water so that it slowly trickles into the bowl. This is safe in the short term, or just until the fish is thawed. Of course, a firmer fleshed fish will handle this better than, say, a skate wing or some thin flounder. ...
How can I cut fudge smooth and uniform? I've recently taking up making fudge for family and friends. However, my cutting technique lacks a desirable smooth uniform piece. How can I cut equal smooth cuts?	The first question is how fussy you want to be about uniformity. Many people are satisfied just using a long, thin knife to score the fudge in roughly straight lines. If you want professional-level uniformity in the size of pieces, you'll need to lay out a grid with a straightedge, measuring equal distances on all fou...
What is this "Egyptian Coffee"? I came across this video on Facebook, which allegedly demonstrates some sort of "Egyptian Coffee" making technique. What exactly is the video showing? Where can I read more about this coffee making technique, and the associated equipment, etc?	This is actually the Turkish method for making coffee, or a variant of it. Coffee grounds, cold water and sugar are brought just to a boil several times before being poured into small cups. For this method one typically uses the finest possible grind of coffee. The sand is used to control heat. The pots (called cezve) ...
Malai Chicken Curry is curdling in the Pan I am trying to prepare a rich, creamy malai chicken curry but it's turning out to be a disaster as the marinade curdles when I put in into the pan. Here are the steps: I marinated the bite-sized cut chicken breast pieces with 1/2 cup yoghurt, 1/2 cup fresh cream along with sa...	The cream and yoghurt will separate and curdle if you bring it up to a boil. If you cook the dish longer at a lower heat, you should be able to avoid this. Slow cooking will tend to make the chicken more tender as well. You need to keep the temperature of the yogurt below 190F (88C) to avoid having the milk proteins (...
How to cook spaetzle (German homemade noodles/pasta) without it ending up soggy? I've made spaetzle a few times now but every time I struggle with it ending up a bit wet/soggy, I try to drain it the best I can but it holds a lot of water still. I do sometimes end up cooking it longer then usual recommended 2/3 minute...	Looking at your recipe I see two issues: Two eggs plus 1/4 cup extra liquid is likely too much for one cup of flour. My rule of thumb is one egg per 100g flour (that's the "cheap" version from the "poorer" regions that requires a bit extra liquid, more on this later). One cup of flour is about 120 g, so I would guesti...
Why would you pinch egg whites when making sunny side up eggs? At a restaurant with a window into the kitchen I saw a chef cracking eggs and pinching the top of the egg whites near the yolk before applying heat. We saw him crack many eggs and he did this every time. Why would he do this? My best guess is that maybe it...	Please see the full answer to this SA question , excerpt below: When you break the eggs into the pan, you will notice that the yolks are surrounded by a higher rounded portion of whites. The secret is to take your fingers and pinch this pile of whites gently until it breaks and the whites in this membrane will redist...
Protein in mayonnaise...none? I was looking at a Hellman's real mayonnaise jar with whole eggs and yolks, and the nutrition label says there are 0 grams of protein. How is that possible? Is this common for mayonnaise in general?	It's just rounding. The Hellman's nutrition matches the USDA generic mayonnaise nutrition very closely for the single serving size (1 tbsp, 13.8g), but the USDA one also includes amounts per 100g. It's 0.96g protein per 100g, and when scaled down to the serving size that's only 0.13g and gets rounded to 0.
Lots of water coming out of chicken breasts when cooking in pan. Why? When I cook chicken breasts in a pan, a lot of water comes out of them. I've seen this answer: My chicken breasts release a lot of fluid when cooked. How do I prevent this? where some people suggest that this has to do with the quality of the chicke...	Liquid naturally comes out of all meats as they cook. If you're using high heat and a frying pan, you don't really notice it because it evaporates quickly. That brown stuff you see in a frying pan after cooking meat on high heat are the evaporated juices. If you're baking them at around 350 F, you'll also notice water...
How to prevent Italian style rice pasta from sticking to the pot? Every time I cook Italian style rice pasta the whole pot becomes "starchy" and some of the pasta always gets stuck to the pot. Is there a way to prevent this from happening?	Many of the Italian style gluten-free pastas are made of rice, most of the rest are made of corn or a combination of both. America's Test Kitchen did a taste testing of gluten-free pastas and a brown rice version was the clear winner: So, my first piece of advice is to choose the pasta carefully, if you don't like a b...
Old stone mortar and pestle cleaning My roommate has an old mortar made from stone that had been outdoors for quite some time. She rinsed it thoroughly,put it in a big pot, and boiled it to kill any bacteria that could be crawling in there. The mortar has great sentimental value for her, and I'm unsure about what pro...	What type of stone, lava, marble, granite? Bleach makes for a nice general purpose disinfectant, as it degrades on its own over time. Let the thing soak in bleach (1 part bleach 9 part water) for a few days then boil again, and you should be good to go; once you find a pestle that fits.
Alternatives suggestions to apples and bananas As you are aware, lots of recipes call for apples, applesauce, bananas but I am severely allergic to them. Do any of you know of alternatives for these healthy alternatives?	For an applesauce substitute you could make any other fruit sauce using the same method as you would make homemade applesauce - pear sauce, peach sauce, etc. In my experience applesauce is always a bit of a variable in recipes depending on if its store bought or homemade given the different sugar and water content. Bak...
Cooking more than one dish that require different temperatures I'm cooking two different dishes in the oven at the same time that each require different temperatures. One is a roasted vegetable dish that says to cook at 475 for 35-40 minutes and the other is parmesan crusted pork chops at 350 for 40-45 minutes. What d...	I would put the oven on 350, and cook the pork chops according to the recipe. Put in the vegetables for the last 30 minutes. Once the pork chops are done, cover them and let them rest for 15-20 minutes. In the mean time, turn up the temperature to 475 and finish cooking the vegetables for 15-20 minutes. The reason I su...
Is heated up bleach dangerous? I put my electric flattop oven on self cleaning. This heated up the top of the oven. I then bleached the flattop. The bleach steamed up and made it nearly impossible to breath. The entire room is now unenterable due to the fumes. It is not merely a typical bleach smell. I can't breath wh...	Probably generated some chloramines by reaction between the hot bleach and proteins on the stove surfaces. There's no telling exactly which chloramines you created, as we have no idea what amines were on your stove top. However, these things can be quite nasty. Open windows if possible, and leave home for several hours...
Is it safe to reuse water used to steam corn? Now that the corn season is underway, someone in the house is steaming corn almost on a daily basis. Is it safe to leave the pot on the stove(covered) with the water in it and reuse it 2 or 3 times before discarding and starting fresh? Sugar has been added to the water.	No, it is not safe; what you would have left in the pot would have the same <2-4 hours worth of safety at room temperature as anything else. What you would have in the pot after steaming corn is sweetened corn broth; it will mold and it will grow bacteria. You would probably be fine 9999 times out of 10,000, but consid...
Why wooden sticks for ice cream bars? Why are wooden sticks usually used for ice cream bars? This seems to hold for every commercial ice cream bar I have ever had, yet I can't find the reason... Why not use plastic instead, for example? I am not an expert, but I presume plastic can be cheaper to manufacture...	In terms of bulk price wood is about 3x cheaper than plastic. (I buy both plastic and wood materials for commercial and residential uses in my profession.) Also, wood is biodegradable which makes it safer for the environment if children toss away the stick after they eat the ice cream.
American "Bacon Roll" - what is it? I was in New York recently, and went for breakfast in a diner. My wife ordered an egg sandwich, and although it wasn't specifically listed on the menu, I asked if I could get a bacon sandwich. The waitress just looked at me for a moment (I found that some New Yorkers seemed confuse...	I have no clue what a "bacon roll" is... and if I had to imagine what it is, it would not be what you got. My mental image was a "sausage roll" but with bacon. A sausage roll is like a pinwheel or "cinnamon roll" but with savory biscuit dough (American biscuit) and ground sausage meat: (Image from here) So, a "bacon ...
Storing Unopened Mozzarella I have an unopened vacuum packed ball of Mozzarella. How long can I keep it refrigerated before it goes bad? I'm getting mixed answers.	My best advice would be to adhere to the manufacturer's guidelines, and push them at your own risk. Cheese doesn't usually go bad "all at once" but you can definitely get sick from eating spoiled or moldy cheeses. The most common notice I have been able to find for various brands available for ordering online reads som...
Fruit flavour profile Does anyone know of where can I find the flavour profile of most known fruits?Something like blueberry is a sweet-tart fruit as well as raspberry,etc.	From this .pdf on fona.com about flavor profiles: Everyone working to create a new flavor needs to have a common understanding of the desired flavor profile and the flavors they taste during its creation. This can be difficult since everyone’s perception, expectations and experiences are different. That’s why using ...
Anyone know of any completely flavorless syrups? I'm looking for a syrup that has absolutely no flavor... not even the sweetness you find. Just as bland as you can get it (think water). I need this syrup to absorb other flavors as I'm trying to make something savory but the natural sweetness in corn syrup or vegetable...	A syrup is by definition a thick sweet liquid made using sugar. If you are looking to make a thick savory liquid, perhaps you want to look into thickening agents. Starches and plant-based gums are the most common thickening agents. Some examples include: Starches: arrowroot, cornstarch, potato starch, tapioca Plant-ba...
Stir-fry pan choices We like to make stir-fry occasionally, and we do so currently in a medium-sized stainless steel wok over a gas burner (but, a regular one, nothing that is super-stir-fry powered). It's a pretty good quality wok (Cuisinart), but not too huge. Cooking for a family of four. We also use frozen veggi...	The wok is a traditional tool for stir-fry, but not necessarily a good tool, depending on your stove-top. It's difficult to bring enough heat to bear on the wok from a flat cooking surface, like almost all western cooktops and ranges have. A larger wok means that the very flat heat source will have to heat a larger cu...
How hot does popcorn need to be before it pops? I'm interested to know if I can make popcorn in the oven, such as in a covered roasting pan. I'm also just quite curious to know the temperature it needs. Would it pop in a 250C oven? If so, what temperature is needed for it to pop? Would I get a good result making popc...	Some kernels would pop, but generally speaking it would not work very well at all. A popcorn kernel pops because of the water trapped inside -- it is heated rapidly on the stove, and its expansion is rapid enough to produce explosive force. The oven would cause the water inside the kernels to heat more slowly. The shel...
Do you cook in oven before dehydrating venison jerky to kill possible bacteria? I am getting mixed advice on preparing venison jerky at home. Some people/sites advise to cook venison to internal 160 degrees in oven prior to dehydrating to kill any potential bacteria that may be present. Please advise who does/does not...	Jerky does not need to be pre-cooked, in fact the process of making jerky probably predates the invention of cooking. The process of salting and drying (and additionally adding sugar, acid, and/or smoke) inherently kills or inhibits growth of bacteria and mold. As long as your meat is cut thin, evenly salted, and well ...
Can you eat alligator? I have heard of people eating alligator. But only southern people. I am from Ohio and don't know any place in Ohio that has alligator meat. Another thing I am concerned about is that alligators have lots of microbes and some might be heat resistant. If that is the case than that could cause food...	Yes you can and it is. Google 'menu alligator' and you will find plenty of restaurants that actually have it on the menu, like this one, this one or this one. I doubt that a restaurant would (be allowed to) have it on the menu if it's unsafe to eat.
Substituting Cream without Coconut I'm mastering my vegetable curry recipe and while it is spectacular in its current form using heavy whipping cream, I have some wild notion that the recipe would be more appreciated if I could manage to replace the heavy cream with a vegan option. I tried coconut cream but that has f...	I've had good luck substituting cashew cream for heavy cream in soups and curries. I've had a lot of people actually prefer it! To make it, you follow the basic procedure for making nut milk, but skip most of the steps. Soak cashews in enough water to cover them for at least an hour or two, then puree in a blender unt...
How do we decide between gas, induction, and electric (ceramic) stoves? I'm surprised I only found one previous thread on this topic and it was 5 years old, so i think it's worth asking again since I'm sure some things have changed. We're going to be remodeling our kitchen very soon. I'm not a professional chef, but i...	Aside from the differences in cleaning and price, which are important, I find that the biggest issue for me is actually cooking on the stove. Gas This is what you're used to using The control of it is reasonably accurate (if your gas stove has better control than high/low/off) The response time is immediate (if you lo...
What do I substitute for Greek yogurt in a pizza dough? The two ingredient pizza dough recipe calls for 1 cup of Greek Yogurt and 1-1 1/2 self rising flour. I can't find 'Greek Yogurt' where I live. Can I use 'natural yogurt'? Or whatever.	You can make your own version of Greek yogurt and it will be even better than what you buy in the stores. What you need to do is buy "plain unflavored yogurt", preferably full fat or whole milk. Then get a cheese cloth, and put the yogurt into the cheese cloth that is covering a bowl (please make sure the cheese clot...
How to ration salt in small quantities? I have high-ish blood pressure and the doctor said keep the salt under control. It is easy to ration controlled amounts of salt when cooking large amounts of stews and similar foods and you add salt by teaspoon. But I don't really make stews that much, most of my cooking are s...	You may need to practice sprinkling salt -- Get a large piece of paper or plastic, that's preferably not white. Sprinkle some salt on it. Try from different heights. You might also try different types of salt (I find coarser salts easier to control) Roll up the paper (or plastic), so you can pour the salt back into...
Can I still save my solid block of jam? So this morning I made some blackberry jam (just blackberries, lemon juice and sugar). But apparently I overcooked it, because after dropping it in the pot and sealing it, it cooled off and now it's rock-solid. Is there anything I can do to save it? I was thinking about trying t...	From the description "Rock-solid" you guess correctly that you have overcooked your jam mixture. The process of overcooking your jam mixture results in most of the water content evaporating. In candy terms, your jam is probably somewhere between Hard-Ball stage to Caramelized stage. For jelly/jam you want the temperat...
Is it safe to eat the clam that didn't open? I am steaming clams today and I recall my friend warning me under no circumstances should I eat any of clams that remain unopened after steaming. He told me to throw those stubborn clams out, but I wonder why. Is there a problem with opening and eating the last holdout clos...	Before steaming the clams, they should all be closed. If any of your clams are open, give them a tap and if they stay open, then it is bad and you should take it out of your batch to prevent it from ruining the other clams. After you have steamed the clams, most of them should be open. The few clams that stay closed do...
What does Joy of Cooking mean by "canned spaghetti"? My sister was browsing through her Joy of Cooking (the 1975 edition, her copy printed November 1983) and found several recipes that call for things like "1 can spaghetti: 24 oz." or "2 1/2 cups canned spaghetti". We can't for the life of us figure out what this mean...	Canned spaghetti unfortunately is still something that can be bought at supermarkets. A common brand for canned pasta is Chef Boyardee. They have ravioli, spaghetti and sometimes even canned meatballs inside the spaghetti. These spaghetti will have a very very soft texture similar to what you would expect the spaghet...
How do I decrease the saltiness in pork meatballs? If I simmer salty pork meatballs in low sodium tomato juice or sauce would it decrease the saltiness in the meatball?	The easiest way to make the taste of the meatball less salty is to make the tomato sauce a bit sweeter than you normally want it. Another option is to make the sauce a bit spicy. Both sweetness and spiciness will lower your tongue's perception of saltiness. Note that it will not make the meatballs noticeably less salt...
Color changes in ground beef? So this sounds lame, but I have never cooked burgers before. Well my dad came over and since it's my first house I purchased we did the traditional grill out. I bought a charcoal grill and he showed me the ropes etc. Now I don't have a Meat therm (I did but mine broke), but we cooked it w...	You are correct in saying using color to determine doneness is less reliable in older meat. As the meat is exposed to air, it oxidizes giving it a brownish color. When checking for doneness, people sometimes see this oxidized brown color and mistaken it for being fully cooked through. However, this can occur for freshe...
Are spuntini a form of appetizers? I am going to an Italian restaurant and trying to educate myself a bit about the food before going. I own the oxford companion to Italian food, but it says nothing about the term "spuntini" which is a category of food listed on the menu. Given that spuntini means snack (of some sort)...	It's not a standard. 'Antipasti' (before the meal) would be the typical replacement for 'appetizers'. Quite a few of the categories on the menu could be classified as antipasti: Olives Salumi Formagi As Catija points out, the items all seem to be vegetable dishes intended as a starter. In my opinion (having taken c...
How much black garlic to substitute for regular garlic in a slow-cooker? My wife and I are currently making a slow-cooker brisket taco recipe and decided to substitute black garlic for the garlic it called for. The recipe called for two medium cloves and I used the same amount of black garlic. However, after crushing ...	Black garlic is not a substitute for regular garlic, you add black garlic to get a different result. I would never say use 2 cloves of black garlic for every 1 regular or any other ratio because the changes are so fundamental that they really are totally different ingredients. The question is how much black garlic fla...
Is there a comprehensive overview of food colors? I found a small list of food additives compiled by the FDA, but it looks rather incomplete and somewhat unspecific. For example, some colors like gold (probably the real thing) or silver (E171 - titan dioxide) are not listed, and it looks like not all possible variants...	The EU has a list of food additives in which everything is given a number (so you don't have to deal with companies trying to hide things using alternate names): https://webgate.ec.europa.eu/sanco_foods/main/?sector=FAD Many of the colorings are under Group II and Group III, but many other items (eg, fruit and vegeta...
Cezve doesn't leak with cold water in it, leaks after heating I have a cezve I bought some time ago. I've tried making some coffee with it, and after about 30 seconds of heating on the stove, it starts to leak (dripping one by one). Is there any way to fix this, or does it have to be thrown away ?	You would have to find the crack (presumably there is a crack which is tight when cold, but opens with heating due to thermal expansion) and then you would need to fix it, or have someone else fix it, with a food safe (lead and cadmium free) solder or brazing material. Whether this is economical or not depends on many ...
Can crumbled feta cheese last almost a year? This question talks about feta cheese in a brine or milk bath lasting up to three months. What about crumbled feta? I was looking through the fridge, and found a 1/2 pound open container of crumbled feta. I have only used about an ounce of it. There is no sign of mold on...	I wouldn't claim to be an expert, nor would I want to give bad health advice. But generally, it's easy to tell if a cheese is still safe to eat - if, as you said, it doesn't have mold that isn't supposed to be there, and doesn't smell. If it were me, I'd eat it as long as it still has the same texture, color, and smell...
How Long Is Mint-Infused Water Safe to Drink? I like to leave a few sprigs of mint leaf in bottled water overnight to give it some extra flavor. It's delicious, but recently I left one in the fridge while I was on vacation for five days. I tasted the water and it still tastes great, but I'm curious how long somethin...	I recently asked this question to my dietitian friend at work, and she advised fruit/herbs last about 3 to 5 days in water in the fridge before becoming soft and mushy. If your mint leaf still looks nice and pretty, you are most likely OK. She also recommended a website to me: www.infusedwaters.com/faq for recipes and ...
Food that is high in protein and is not solid for people with wisdom teeth removed? I recently got some of my wisdom teeth out and I'm trying to cook food that is not solid due to my oral surgeon's instructions. I have found a bunch of food I can make including pasta, mashed potatoes, ice cream (to cool the swelling),...	Your common 'non-solid' high-protein items are: peanut butter, or other nut butters eggs yogurt cheese (cream cheese or served melted) tofu Depending on how strict you're being with the fat intake, you can go even further ... low fat or non-fat yogurts and cheese (eg. neufchâtel instead of cream cheese); whites only ...
How can I be sure my food is ready for a raw egg to be dropped on top? When I go to a korean restaurant and order BeBimBap, there is usually an egg placed on top that is done over-medium/over-soft. How do I know if the food I prepared is at the right temperature to do this? I'd like to be able to do this to other food...	There is some slight confusion but there are two methods for this. You either cook the egg separately, which is how they make BiBimBop or you poach or bake the eggs if you cook the egg on top of your food. With the latter method, the eggs generally cook very quickly so it doesn't take a lot of time but you are still co...
Other things made from Banana nut bread I have 2 loaves of banana nut bread that are not quite baked completely(they are very dense with lots of banana). What other things could I make with them as I refuse to waste food??	You can make pretty much any bread-like substance into french toast (slice the bread, dip or soak in eggs mixed with a little milk, then shallow-fry in your choice of fat) or bread pudding (cube the bread, if necessary spread it out to dry and/or toast it, pile it in a baking pan, cover in a milk + egg + sweetening mix...
Why does my horchata have too much sediment? I've tried a few times to make horchata. My process is as follows: Put 1 cup of long grain rice, one cinnamon stick, and 4 cups of water in the blender. Blend briefly to break up. Let soak for 3+ hours. Blend thoroughly. Strain through a fine mesh strainer. Sweeten...	One technique which seems to be effective at straining out fine sediment is gel clarification with gelatin or agar. Dave Arnold's research on agar clarification culminated in an approach which uses agar, an ice bath, a whisk, a cheesecloth or muslin, and about an hour. Measure out 0.2% agar by weight (as a fraction of...
Backyard mint too grassy I just moved into a house with a large quantity of mint growing in the yard. It is late in the season and a lot of the mint is going to seed. I picked two packed cups of leaves and trimmed off all the stems. I pulsed the leaves in the food processor with granulated sugar until it was a paste. ...	While it is true that there are a variety of mints, I think your biggest challenge is that it is "late in the season." I find that here (Philly, USA), in August, all of my herbs tend to develop a bitterness that is not there in spring and early summer. While it may be the variety, I don't think it is the age of the p...
Do I need onions when making thai curry paste? or can I just add onions to the dish I'm cooking later with the paste? I've been experimenting with making green thai curry paste this week and I have a pretty decent tasting curry resulting right now. However, in all the green curry paste recipes I see, they say I have ...	If the mortar size vs volume of ingredients is truly the only concern, you can crush things in batches and mix them in a bowl afterwards. :-) I think the main reason for adding them into a prepared paste is for convenience in adding that paste to recipes later. If it has everything you need already in it, then it work...
Is "sealing in the flavor" an actual thing? Someone mentioned searing food to "seal in the flavor". My response was that searing was a way to add a delicious crust, and nothing more or less. However, I recently noticed a frozen food mentioning their ground beef product is "flash frozen to seal in flavor". These are re...	Searing on a grill to "seal in juices" has largely been disproven. Meat loses juice at roughly the same speed regardless of searing the meat first. Searing does produce the Maillard reaction and caramelization which enhances flavor; however, searing first doesn't produce better results. A test performed by Alton Bro...
Nuts in Italian cooking What sorts of nuts are common in (real) Italian cooking? Looking online it seems that walnuts, almonds and hazelnuts figure heavily but do Italians use cashew nuts, peanuts, pistachio or other nuts?	Traditional "continental" Italian cuisine only use locally grown produce. This includes depending on the are
slow cooking chicken thigh in a spice mix I have a 'Parampara' branded Butter Chicken spice mix packet that is meant to be cooked with diced chicken thigh. The directions on the packet suggest frying the chicken (5 mins) and then simmering it in the sauce (10 mins). My question is: would it be an improvement to cook t...	There is almost no such thing as overcooking chicken thighs. Chicken thighs are simply the most forgiving piece of meat known to man. The only thing that concerns me about your plan is that you plan to dice the chicken. There is nothing wrong with that, but diced chicken thighs are very slightly less forgiving than who...
Is it possible to prepare store bought corn tortillas so they don't fall apart? Is it possible to prepare store bought corn tortillas so they don't fall apart? I know they are healthier than flour and they taste fine, but mine frequently fall apart to the point that it isn't a tortilla anymore. If it is not possible...	It sounds like you're just buying poorly-made tortillas, or old ones. A reasonably fresh corn tortilla is plenty sturdy for use in tacos or enchiladas. As they get older, they dry out and become more brittle. If you live in a place with a large Mexican population, you may be able to find a local tortilleria which makes...
How do you defrost frozen chili peppers without them turning soggy? How do you defrost frozen chilli peppers without them going soggy? (I suppose this applies to other frozen fruit and vegetables with a high water content.)	I'm afraid this is impossible. It's the freezing, not the thawing, that causes this. Remember, water expands when freezing, so the freezing process breaks the cell walls, so when the pepper thaws, it has lost its crispness. This doesn't matter if you're going to mince it finely or cook it, though! I freeze peppers reg...
Is butter required to caramelize onions? Caramelized onions are great but I've only seen them prepared with loads of butter. Can you caramelize onions without butter and still achieve the same effect? Or is butter what creates the caramelized effect?	Onion can be caramelized without butter. Or any other type of oil. However, unless you are actively avoiding using fat, there really is no reason not to. The main benefit of using oil when caramelizing onion is the fact that oil can reach a higher temperature than water. To caramelize onion you need to reach about 230F...
Can I use a fresh peach in place of preserves? Can I use a fresh peach in place of peach preserves in a pork chop recipe? Maybe just puree the peach to combine in the marinade?	Preserves are pretty sweet and thick. They're also usually chunky; jam is closer to a puree. If it's just in a marinade that'll get thrown out, texture probably doesn't matter much, but if it's part of a sauce for the pork chop, the chunks can be pretty nice. The closest approximation would probably be to dice your pea...
Why did my Chiffon Cake collapse? Recipe used: 75g flour 1/2 tsp baking powder 80g sugar + 15g sugar (for the meringue) 2 eggs (60g each) 35g oil 60g water Instructions: Place all ingredients except egg whites and 15g sugar in a bowl. Beat egg whites until soft peaks. Slowly add the sugar while continuing beating ...	Chiffon cake, like it's cousin angel food cake, is mostly air. A big pile of protein bubbles stiffened with a little starch. One very important step is not reflected in your recipe: When the cake is completely baked the proteins have set and the starches have gelatinized but the starches are still very soft. The cake...
Making a literal thousand-layer cake? The other night some friends and I ordered a thousand layer cake for dessert in a restaurant. Sadly, the cake had only ten layers, just 1% of what we ordered. We started talking about whether, with only commonly-available ingredients and kitchen appliances, there was a feasible wa...	I don't know what kind of thousand layer cake you had in the restaurant but only ten layers don't sound like it was a Mille-feuille ("a thousand leaves"). A Mille-feuille is a french pastry that consists of three layers of puff pastry, alternating with two layers of pastry cream. That's basically the same thing as your...
Bananas are radioactive...so how many exactly would you have eat to die? Is it possible to calculate? Today a friend told me something disturbing... Bananas are radioactive. Found it hard to believe. But when googeling a bit it seems true. Only thing on the internet that is not consistent is how many would it take to ...	Wikipedia's article on the Sievert, a unit used to measure radiation, tells us a banana's output measures about 0.098 μSv. The lowest fatal dose listed is 4.5 Sv. So we know the radiation from forty-six million bananas would be enough to kill. Annual world production of bananas is around 18 million tonnes, and at 125...
Is eating olive pits a problem? I have been eating fresh and brined olives for years. I like the olives with the pits and usually consume the whole pit without removing it. It was recently pointed out to me that this is not a healthy practice, and even though I have been doing this for some time, I began to wonder whe...	I'd avoid this practice. The olive pit husk is very hard and should not be eaten, however, as it is indigestible and might injure the intestinal wall if sharp edges are present. Also, do not chew the husk, as it is so hard it could break a tooth. Swallowing the husk is also a bad idea, as it has sharp ends that could...
New bread maker asks: how to make a bread loaf stay 'firm and solid' without a loaf pan? I've been trying to bake whole-wheat bread from recipes that call for a loaf pan. The first rise works fine, but after I put the dough on the baking sheet for the second rise, it simply spreads out into a big flat shape that coul...	You are spot-on: Whole-grain recipes often use more water and tend to "flow", so using a loaf pan is typically the way to go. Loaf pans alow for a "wetter" dough. It is absolutely possible to bake a free-form whole-wheat loaf, but it needs experience with kneading, resting time and shaping to balance the water content...
Butter usage in fudge I have a number of questions relating to fudge. Thank you in advance for your help. For anyone following this I have as requested broken the question into parts. My main question here is Why do some recipes put the butter ON the fudge once its hot whereas the professional videos (i.e. youtube mac...	I'm not a professional fudger, but here is my theory: one should add it to the boiling mixture. The reason is that butter has milk solids that are said to “burn” at low temperatures (somewhere in the range 120C-150C or 250F-300F) which just above the soft ball stage (113C or 235F) needed for making fudge. I interpre...
How are crisp flavours made? So, in my local supermarket, I stumbled upon these bags of "Wiltshire Cured Ham, Mature Cheddar and Farmhouse Chutney" flavoured crisps (a.o.) and inquisitive as I am I couldn't help myself but to try them out and discover what glorious tastes these produced. Lo and behold my surprise when...	There is no one answer, as each manufacturer has different processes Most flavours are simple esters, acids, and salts that mimic the main flavour notes of the food being replicated. Some high quality chips will use actual freeze dried powders made from the actual food e.g. Ham powder = the good stuff is freeze dried a...
Where can I buy susceptor film? This week I was introduced to "susceptor film" by some folks from Japan. It's used for cooking things such as fish at high temperature in a microwave, by absorbing some of the microwave energy and re-emitting it as infrared (https://en.wikipedia.org/wiki/Susceptor). The result is that...	The magic words appear to be "crisping" or "crisper". Searches for "microwave crisping sheet" or "microwave crisper sleeve" turn up a number of products that can be purchased. Or you can always buy some Hot Pockets and keep the sleeves after you eat the food. :-)
Basil lookalike that tastes like aniseed. I bought a herb on the market, thinking it was fresh basil. What I know for sure now, is that this isn't basil. It has a taste that reminds me of anise and fennel. It stays a bit firmer than basil when put on spaghetti. What did I buy?	You bought thai basil. It's used a lot in south east Asia, and an anise-like taste is one of its qualities. I don't use it often, but I always have some in stock in the freezer, for some thai or Vietnamese curries or soups.
Why is my chocolate fudge not that dark? A UK chain's chocolate fudge is very dark. When I do chocolate fudge it comes out more looking the colour of milk chocolate. Is this because they use whipping cream or for some other reason?	It's possible that you need to add more chocolate, or use a different type of chocolate. Dutch process cocoa has a much darker color than natural cocoa, for example. It's also possible that the color is being lightened by microscopic air bubbles. This can happen if you use a fluffy ingredient (such as marshmallow cre...
Cryoconcentration, can you do it yourself? I'm looking to concentrate freshly pressed apple juice. In order keep the apple-freshness I would very much like to avoid heating up the juice. Does anyone have experience with cryoconcentration, is it possible to do yourself? I was thinking about putting the juice in the fr...	This worked for me as an experiment in freeze concentration (of plums) and freeze distillation (of a lemon juice/vodka mix). It is not fast. Remove the pith, stem, seeds, and the rest from the fruit you want to use. If you want to extract with alcohol, add full-strength vodka now, at about 50/50 ratio with the fruit....
Commercial fudge recipes A book "the 50 best fudge recipes" advise from scaling up the recipes. Does anyone know of any commercial scale fudge recipes or can the recipes simply be increased proportionately?	They advice against scaling, because cooking a batch twice as large will take more than twice as long. Nothing terrible will happen if you scale a recipe, but you will likely spend hours waiting by the stove for your fudge to reach the correct temperature. It's faster to just cook several small batches one after the ot...
Refrigerating fudge v leaving it out Fudge shops don't seem to refrigerate their fudge they leave it out - is that what gives it is firm texture and how long should it be left out?	Fudge doesn't need to be refrigerated. It is candy and nothing can grow in such a high concentration of sugar. The ambient humidity can mess with your fudge a bit if it isn't sealed. Too dry and the fudge will dry out and get crumbly on the outside. Too humid and the fudge will absorb enough water out of the air to mel...
Flavour-wise, what is the use of an electric/gas BBQ? I can understand that an electric/gas BBQ is very practical for outdoor events because you can cook a large amount of food in a relatively short amount of time, without smelling up the house. A charcoal BBQ can impart a smokey flavour to the meat from the briquette...	When you're grilling food at high temperatures on a barbeque most of the smoke comes from fat that strikes the hot surface of the coals/vapourizer. It's only when you're slowly barbequing food, cooking it at cool temperatures, that the difference becomes important. With a gas or electric barbeque you'll need to add a s...
Can I replace brown sugar with white sugar without using molasses in cookies? I don't know if I can replace the brown sugar with white sugar because the recipe already calls for white sugar too.	Many recipes require both brown and white sugar. It is possible to substitute the brown sugar for the white sugar 1:1 but several things will change in your final result. Taste - Brown sugar is essentially white sugar with molasses. The molasses adds a malty thick complex sweetness. With just white sugar your cookie w...
Why do some sorbet recipes call for egg whites? Frozen sorbet recipes are generally simple, with only a few ingredients. For example: fruit puree water sugar egg white! Why is the egg white present? And why is this not consistent in the sorbet recipes from a single author; what would make you put egg white in one so...	From a food blog: I often use egg whites to emulsify (smooth) my sorbets. I have also used lecithin and xanthan gum to great success when trying to not add extra liquid or worrying about someone who is allergic to egg whites. And another one: Others swear by whipped egg white for a creamy consistency So it seems it...
Vanilla Pudding: Could someone explain this recipe to me? Recipe in question Ingredients 1/3 cup granulated sugar 2 tablespoons cornstarch 1/4 teaspoon fine salt 2 1/4 cups whole milk 3 large egg yolks, lightly beaten 3 tablespoons unsalted butter, cut into small pieces 2 teaspoons vanilla extract Prepara...	I don't know why this pudding is especially "easy" -- it's similar to other pudding I've made. Perhaps I've always taken the easy road... Salt is a flavor enhancer that makes nearly everything taste better (e.g., enhance sweetness, reduce perception of bitterness. There are many more links on that topic; that was the ...
Should I be worried if my broth or stock has no foam to skim? A lot of recipes tell you to skim the foam/scum. What if I'm making one of those recipes and there doesn't end up being any? Does that mean I did something wrong somehow? Or am I just lucky not to have to do that extra work? Just a basic stock: simmering bo...	Brief answer: no, you shouldn't be worried. Slightly longer answer: you only should be worried if your stock/broth displays characteristics of unskimmed stock (i.e., cloudiness, particles, or odd color) and that bothers you in your particular application for the stock/broth. Long answer: There are lots of things that ...
Why is it recommended to blanch onions before pickling them? I was recently looking for a recipe to pickle onions, and among several others I found this one. Skimming through the comments I came across the same question as I'm asking now, but without any other answer than the musings of the author of the recipe: Pour...	From indiacurry.com : Blanching Vegetables for freezing or pickling Vegetables have a natural enzyme that continues to effect texture, color and flavor. Blanching stops the enzyme action The natural enzymes help vegetable to grow and mature until they are harvested. After the vegetables have been harvested, they co...

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