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Cooking in painted metal pots Is it safe to expose a painted metal mug/pot to high heat for cooking or, even more frequently, boil water? My concern is how the paint responds to heat and whether it affects the food safety.	This cup is not painted, but enameled, which means it is covered with a thin layer of molten glass (emaille). As vitreous enamel is basically glass, it brings the same chemical and physical properties: chemically resistant, durable, scratch-resistant, smooth and long-lasting. Enameled cookware is very safe, even at hig...
Alternative for Celery salt and Coconut flour I'm trying to make this recipe: http://www.platedwithstyle.com/2015/03/01/cajun-garlic-butter-shrimp/ I know i can find "substitues" for celery salt and coconut flour online but I want to know if i can use regular salt and all purpose flour for this specific recipe?	The "celery" component of the salt is just there for flavor, and shouldn't affect how the dish cooks. Celery has a deeply vegetal flavor that can enhance others in the dish (hence why you see it in many soups, stews, and braises) but there's enough else in this preparation that you probably won't miss it much. I wouldn...
Preparing minced garlic the night before using them Is it okay to prepare minced garlic the night before I use them? I'll be cooking really early in the morning and i want to prepare the minced garlic ahead. Is it safe and will it affect the look of my garlic? I'm trying to make butter garlic shrimp.	It's safe to chop your garlic the night before. It will change color slightly due to oxidation, probably not enough to affect the look of the dish. It will lose flavor overnight though, so I wouldn't chop it until I'm ready to use it. Generally the big pain with garlic is not the chopping but the peeling, you could pe...
Red Bean Cream puffs timing and filling I want to make this recipe for a luncheon tomorrow: http://eatnorth.com/eat-north/karine-moulins-red-bean-cream-puffs I have three concerns. First, the local Asian grocery store was closed early yesterday, so I didn't get adzuki beans in time to soak. If I get them today is th...	You do need to soak the beans unfortunately, you are not going to get good results without soaking them. There's really no substitute for adzuki beans which would work well in this recipe, I'd go for another type of filling. Choux pastry (ie the puff) can be baked ahead of time but is best fresh as it gets soggy easil...
What can I do if I forgot to cream the butter and sugar in my cookie recipe? I got distracted and forgot to cream the butter and sugar before making sugar cookies. I baked half and they were dry, tasted like flour and smelled like flour (although rolled in sugar and cinnamon). I still have half of the batch left in ...	meh; I have used the “reverse” mixing method for sugar cookies; which is essentially what you did; just need to add more butter and/or cream cheese to pull together now. The only thing you can't recover from is if you over-mix the flour; if your cookies are glue'y then you over-mixed and you need to throw away. I find ...
What ingredients can you have in Hot Sauce? I'm researching in doing a hot sauce company. its been a constant struggle for me to find some answers so Ill go ahead and pitch them here Assuming that I use a good amount of vinegar and sugar for my hot sauces, what other ingredients can I use so that I do not need to ref...	Food safety doesn't work that way. It is impossible to predict the safety of a finished product from the ingredients. There are a few exceptions when the ratio of preservatives is known, but they are basically a variation of a known recipe, and then it doesn't matter much what the last ingredient is. For example, if yo...
Advice for cooking two pumpkin pies at once Tonight my wife will attempt the feat of cooking two of her pumpkin pies at once. Given the firing schedule for one pie (the Libby's recipe for one pie- 15 mins @ 425, reduce to 350 for 40-50 mins), what allowances should be made to cook two at the same time? I have looked o...	Putting 2 pies in the oven will likely cool the oven more, and the oven will try to heat up to compensate. So its best to keep the temperature the same and cook longer. I'd say 5 minutes would be adequate in this scenario. Also, do not put the pies on different racks in the oven, the one on the lower rack will cook at ...
Why does a (vodka) martini often come with an olive on a stick? With Spectre being released in cinemas around the world soon, I've been looking for some James Bond montages on youtube. One of them that I came across was the classic "Vodka Martini. Shaken, not stirred". We already have a question about why Bond asks fo...	Olives (and onions) are a very traditional garnish used by bartenders to add a slightly savory flavor to a drink. As with many things behind the bar, they're used nowadays largely because they're iconic, but they do have a subtle effect on flavor. It's not really known where traditional garnishes such as citrus peels, ...
I accidentally froze a carton of Half and Half. Is it ruined? My fridge got set a wee bit colder than it should've and most of my liquid stuff has frozen. Fortunately all I had in there at the moment was some bottled water, some fruit juice, and a carton of half and half. I'm not worried about the drinks, but I know f...	I store frozen milk for emergencies all the time... Once defrosted in the fridge, I shake it for a couple of minutes and it returns to normal. It even taste the same. Australian carton and bottled milk is slightly richer than half and half; and the water to fat ratios are lower... This doesn't seem to split badly after...
What does non-tempered couverture chocolate taste like? I was reading that couverture chocolate is apparently "real" chocolate that requires proper tempering to have the right texture and shine. What if I don't temper it and just eat it straight out of the bag in those little discs it comes in- will it still taste go...	Couverture chocolate is generally used in coating and molding because it has such a nice sheen due to its high cocoa butter content. It's usually very high quality and so should taste very good straight out of the bag, although the texture will be more creamy than non couverture chocolates. Couverture is not better tha...
Food Processor Feeder Tube Hole - What Is It Called and How Does It Work? I've seen a useful tool on some food processors before, where they have a small hole in the feeder tube that is perfect for making mayonnaise. If you fill the feeder tube with oil, the oil will fall through the hole one drop at a time, taking al...	From the cuisinart manual parts description section(emphasis mine): A small removable pusher that fits into a central tube in a large pusher. The small pusher is for processing food like single carrots or cucumbers, for continuous feeding of small, hard food like garlic, onions and chunks of cheese, and for addi...
How to make hard candy with only fruit as a sweetener I have a child with a restricted diet that can have no added sugar or other form of sweetener, with the exception of fruit juice. He is in desperate need of cough drops or throat lozenges, but I find they simply don't exist without some form of added sweetener in ...	I think classic hard candy would be difficult if not impossible to make with fruit juice because it combines the fruit sugars (fructose) with a lot of other things, and hard candy is normally made by heating sucrose (table sugar, which is 50% fructose, 50% glucose) to the hard-crack stage (300-310F) to the point where ...
"Cloth" that's edible (or even better, yummy)? For the birthday of a keen sailor I want to make a a yacht-shaped cake, ideally with a sail rigged (not least because with my rather limited cake-creating skills it will reduce the risk that it gets mistaken for a radio mast, unusual stick insect, etc...) An inedible sail...	You can press cotton candy into a thin sheet that resembles paper or cloth. Put the candy between two pieces of parchment, flatten it with your hands and cut into shape. Consider that the sail may be delicate or very delicate, depending on how thick you make it. To attach it to the mast use caramel, isomalt, couverture...
Do Ice Wands have an advantage over a homemade solution? It's recently come to my attention that I've been flirting with disaster by regularly cooling large pots of stock (~2 or 3 quarts at a time) by moving them straight from high temperature (>180F) to the fridge to cool overnight. This apparently leaves the stock i...	Putting it simply, the nalgene ones are probably only more expensive than regular water bottles because they are more specialized and there is a smaller market for them. That makes it easier for the companies to justify a higher price, especially if they think it will mostly be used for commercial purposes. For efficac...
How to preserve homemade chocolates? I make my own homemade chocolates, fillings are also prepared by me. The question is how to preserve the chocolates for a long period of time? As in keeping it in a refrigerator is it the right way to make it stay for longer period of time? If I keep the molded chocolates outside o...	The refrigerator will prevent the melting of the chocolate, but will add more serious problems - moisture through condensation. This causes sugar bloom, where the water dissolves the sugar, which basically ruins the piece. Usually this can be mitigated with airtight sealing and proper handling, but this works best for ...
Baking with oven without bottom heating element My mom wants to do baking but her oven doesn't have bottom heating element. It only has an element on top, with a fan at the back. She told me that she can't make me a good pizza or cake without it. Is there any way around?	Many modern ovens seem to have unusual element configurations, but with a fan it makes no difference, just use as the oven manual indicates Cooking a pizza in any domestic electric oven is tricky, as it requires more heat than an electric oven can generate. Using a metal or stone slab helps
Mashed potato: start with hot water or cold water? I've always been told to start root vegetables in cold water to ensure that the dense structure heats evenly and you don't end up with a mushy exterior. With mashed potato I'm going to tear it apart anyway, so is it worth starting it from cold instead of using water f...	TL;DR Start with cold water if you boil potatoes. Peel and chunk medium starch potatoes or use whole unpeeled starchy potatoes. Start with boiling water if you steam potato chunks, rinse with cold water halfway through cooking (starchy or medium starch potatoes). If you submerge the potatoes, start them with cold wate...
Making a decent pie crust? I have tried many pie crust recipes, it either sticks to the cutting board or rolling pin. I've even tried wax paper or plastic wrap with a generous amount of flour and it still sticks. If I'm lucky enough and it doesn't stick, it breaks up when transferring to the pan. What am I doing wron...	Sticking could be because the dough is either too warm or too wet. So it's possible you're not letting it chill fully. It's also possible the dough's too wet because you added too much water in order to get it to come together. I suppose it's also possible that your definition of a generous amount of flour isn't actual...
How to cook Beansprouts so that they remain crispy I have tried different methods of cooking Beansprouts but I just never seem to get a consistent crunchy tasty end product. Can somebody please share a recipe or method because I absolutely love Beansprouts so much. (When they have been cooked by someone else)	I only know one way -- don't cook them. I add them at the last second before serving. If I want them to warm through slightly, I'll mix them into whatever else has been cooked before plating -- otherwise, I'll just add them on top as more of a garnish.
Closest substitute for alder wood chips when smoking? In Finland, the tree of choice for smoking is alder (leppä), but this is difficult to find in Australia and close to impossible to import due to biosecurity restrictions. What's my best substitute? I'm particularly interested in smoking fish (salmon, trout).	Peach and Apple wood are readily available, and I use them regularly for fish. You may find that since the wood is in fact considered treated, you may find it is in fact available... Try here: http://www.smokedandcured.com.au/alder-wood-chips-350gm/
Sauerkraut/sourkraut - ratio of grams of salt to grams of raw cabbage? Yes, obviously it can vary. I'm just looking for an approximate range, as a good place to start for my first time making a batch. A good answer would be something along the lines of: 10 to 20 grams of salt per 100 grams of raw cabbage Or somethin...	2% (20g per 1000g) would be my default recommendation based on sources local to me, but with care less salt may work if sanitation is extremely good (to minimize introduction of undesirable bacteria which the salt helps to supress.) On the high end, I can say that 4% seems to slow things down, but work, and 8% seems to...
Can I refrigerate bread dough after the first rise and bake it later? I do not have enough time to bake my bread. Can I refrigerate it or let it sit on the counter and bake it later in the day?	Yes, you can refrigerate bread dough, and in fact you will probably find that it will give you better, tastier results, because the yeast has more time to do its work. Any bread baker worth his salt (flour?) will tell you that a slow, cold rise is better than a fast, warm one. You should refrigerate the dough immediate...
Biscuits (cookies) turning out more cake-like than biscuity Yesterday, for the first time ever, I tried baking some biscuits. I found a suitable recipe for some malted milk biscuits (I love malt), and followed it almost exactly; I endeavour to make everything sugar-free (and when I say 'sugar', I mean fructose), so I ...	The recipe calls for self-raising flour, which has a raising agent in it which causes the dough to rise in the oven. Risen bakes will be soft, so you'd be better off using plain flour. I'm surprised a recipe for this type of cookie would call for self-raising flour. Most recipes call for the butter and sugar to be crea...
Remove Cilantro Stems? Is it necessary to first remove the stems from fresh cilantro when chopping it for a recipe? If so, how much of the stem should be removed?	The stems are edible and flavorful, with a crunch that may or may not be desirable in your dish, but the lower portion of them tends to be a little stringy. I always trim off the bottom, but as for the rest of the stem, it depends on what I am making. For raw dishes where it is chopped quite finely (koshimbir, pico...
Why do we dimple a focaccia? When I was making a focaccia earlier today, I realised that I've never been told why we dimple them before baking. A quick Googling didn't reveal anything, so I'm asking here: why do we make dimples in a focaccia before baking? Is it strictly cosmetic, or is there another reason?	I have read that the dimples are there to catch the olive oil that is drizzled over the top (sometimes water may also be sprayed) before baking. The little pools of olive oil soak in and further enhance the crust texture and flavor.
What's the approximate dry to cooked weight conversion ratio for beans? Cooked in water, they of course absorb some of it. Looking for weight, not volume conversion. If it varies by type, this is for Red Kidney Beans, but I'm guessing one general number can be good enough for most of them. Cooking without soaking in a...	I'll try to update this after I finish cooking, but I have 3 pulses soaking right now that are about to be cooked. (red kidney beans, black chickpeas and urad dal) For dry vs soaked, it seems the kidney beans (and both the black chickpeas and the dal) have pretty nearly exactly doubled in weight. When I cook them, I w...
Lemons and oranges coated with imazalil I scrub waxed citrus fruit under hot water with a little washing up liquid added as I have been advised. Can I clean up unwaxed citrus fruit coated with imazalil in a similar way please? I use a lot of citrus zest in my baking so this question is important to have an answer.	No, you can't wash it off. Part of it is probably that washing methods are not fully effective, another part is that there is diffusion into the fruit, and the diffusion is strongest in the uppermost cell layers. In oranges, this is the peel. From Kruve, A., Lamos, A., Kirillova, J., & Herodes, K. (2007, September). ...
What's a good substitute for amchur? If I'm using amchur primarily just for the tanginess, are there any good substitutes? I'd rather avoid things like lemon juice, since often it's very convenient that it's a powder, not a liquid.	Amchur doesn't give much of a flavor other than sour, at least, not in the amounts I use of it. It does have a bit of a distinctive aroma, but really, to me, it is just a fairly neutral sour flavor. The easiest, most neutral substitute would be citric acid powder. Unfortunately, they don't usually give concentration/s...
What's the closest replacement for clam juice? I've been searching all over the stores in my area for clam juice so I can make some gumbo or clam chowder, and can't find a single can of it anywhere. What's the closest replacement to clam juice that would keep roughly the same flavor?	Cook's Thesaurus recommends fish stock or 50:50 chicken stock & water. As I don't tend to make fish stock, I'd probably either use shrimp stock (take the shells and heads, simmer in water for about an hour), or crab stock (just use the shells, and maybe the smaller legs if you didn't extract the meat from them) If you ...
How do companies find out how many calories are in their food? In the United States, virtually every food that I buy from a grocery store has Nutrition Facts on it that contain the calorie count on it. For instance, the label on a granola bar might say that it has 150 Calories. According to Wikipedia, a Calorie (with ...	These days, mostly software. In the good/bad old days, by actually burning it (or having a laboratory do that for them). Software is much simpler (unless you are writing it, though it is probably more tedious than complex.) Input ingredients and quantities, out comes calories. For a restaurant that assumes that the rec...
fluffiness of medu vada without baking soda How do we keep the medu vada batter fluffy without adding baking soda? I would like to use it less, hence trying to find a substitute for the ingredient, or better if the technique for cooking medu vada can be changed so that I don't need to use a substitute either.	I believe baking soda was a recent addition to medu vada and is not a required or traditional ingredient. It helps to make the vadas fluffier and it might make it easier to have a good result if your batter consistency is to not quite right, but it isn't required. Personally I find that it affects the flavor so I don't...
what does "draft-free" mean? Almost every bread recipe I came across says to let the dough proof in a draft-free place. I was wondering what does "draft-free" actually mean? Looking at the dictionary, the closest thing related is something about air current and I'm not so sure about that. Thank you	It is related to air current. A draft is a localised current of air, usually indoors, the kind that might leak through a door left ajar. Bread recipes advise using a draft free place for rising A) to prevent poorly covered dough from drying out and B) to make sure the temperature remains warm enough for the quick rise ...
Is it ever more accurate to measure by volume rather than by weight? I've been thinking about the fact that although many recipes specify volume, measuring by weight is much more accurate. Are there any cases where it would be objectively better (i.e. more accurate) to measure by volume - that is where a weight measur...	Better is a subjective term, however you can see what is done in practice as a guide to what people think is generally efficient as a balance of preparation speed, accuracy and cleanup. Many recipes use a combination of volume and weight. Volume for most liquid measurements like milk, water or stock is considered more...
Should I bake cookies with the oven heated from the top or the bottom? Last time I made a chocolate chip cookies, my cookies became black because I did not know which side of heat to use. Should I heat the oven from the top or the bottom? I thought maybe I needed to heat from the top to help flatten them?	1. Definitely heat from the bottom but bake on the center rack. Place a thermometer inside the oven to check that the temperature is accurate--home ovens can be off by 50 degrees or more, making a huge difference for cookies. 350 degrees Fahrenheit is a good temp for chocolate chip cookies. If the cookies turned black,...
Are there any features of cookers that make them rodent resistant? Our gas cooker has started leaking gas. It is likely that it is because mice have been living in the cladding for a good few months and they have finally got around to chewing through a gas pipe. I am now looking for a replacement but there seems to be...	The hose that supplies the gas is probably not part of the cooker itself, but a separate part which can be swapped by an armored one. Manufacturers don't have a rodent-resistant label, what you need to know is whether chewable materials are part of the construction. The best way to tell this is to lift the lid and loo...
Fresh Chickens- resting after freezing We have about 13 whole chickens that we raised and butchered (first time). Unfortunately after hearing advice from countless friends and reading about how to, etc., no one mentioned the rest period. As a result, all of our chickens went right into the freezer that evening. I only...	So I wanted to offer an update for anyone who has run into this issue. I let the chicken thaw/rest in the fridge for 3 days (the first day was thawing). I then dry roasted it in the slow cooker for the night (Same effect as rotisserie cooking). It came out perfectly! So for anyone who has NOT rested their meat before ...
What's a good fondue alternative that would fit in a social gathering of fondue eaters for someone who dislikes all kinds of cheese? We're hosting a fondue-gluttony outside in the snow with friends, and one of them doesn't like cheese at all. Do you have any ideas what we could offer him instead and still would fit in...	Chocolate fondue is well known but not really an alternative, more like a dessert (if there is any appetite left!) There are other dishes which involve having the guests dip some solid food in a mostly liquid component themselves and immediately eat the result: Chinese hot pot (incidentally called “fondue chinoise” in...
Kimchi versus pickles: sterilized containers? I've been reading up on how to make fermented foods and noticed something interesting - many of the recipes I've seen (pickled cucumbers, etc.) go to great lengths to warn about using sterilized jars or pressure canners, while recipes for kimchi never warn at all about thi...	Sure. The containers should be clean, but because it's an active fermentation (very similar to sauerkraut, other than the ingredient lists typically differing) the salt suppresses the activity of certain undesirable bacteria more than the desirable ones (which are naturally present on the plant leaves), and then desira...
Why is there a fluid ounce? My wife and I have noticed that a lot of the drinks or liquids we buy have a measurement of "fl oz". I was surprised to ascertain that fl oz. is indeed a measure of volume. I might be a little dense here but why the hell do I need the "fl"? Does this provide us with any more information? ...	Because a fluid ounce and a dry measure ounce (both volume measurements) are about 20% different, though "dry measures" (other than the measuring scoops and spoons in a USA kitchen) have become far less common as most product is now marketed by weight, not volume. https://en.wikipedia.org/wiki/Dry_measure A US dry qua...
separating almond flour from almond meal I've been experimenting with almond flour for baking bread because I have a hard time digesting starches. I've progressed to the point where my bread made from 50:50 (almond:wheat flours) is almost indistinguishable from 100% wheat flour. That's a big win for me. Almond Meal ...	Any good hardware store will sell screen in a variety of mesh sizes. Pick one out that matches your dome-sieve, and buy a couple square feet. Make a wooden frame with say six inch sides, and tack the screen solidly to the bottom. Sieve into a clean dishpan. Your sifting rate will increase substantially over what you're...
How do I prevent dougnuts deflating when moving them into the pan? I find that each time I cook dougnuts, as I slide them off the tray into the oil pan, they deflate a fair bit, and sometimes crinkle up. How do I effectively prevent this, and keep them gorgeous and fluffy? I imagine the problem is twofold - not making...	I suspect @Stephie is correct in thinking they may be over proofed. Having said that, you could try the method that is used when making crullers. Place shaped donuts on parchment paper that has been sprayed with non-stick cooking spray. Cut the paper into individual squares (each donut should have enough space to raise...
Can I scald milk in the microwave? I've scalded milk on the stove before, but it takes a bit of time and is a little touchy. Is it possible to scald milk in the microwave instead (and, if so... how)?	Yes, you can. Adjust the power to medium-high, pour the milk into a Pyrex measuring cup (or similar), and drop a wooden implement (a disposable chopstick is ideal) into the cup. Keeping the heat lower than maximum will give you more time to react when the milk threatens to boil over. The chopstick will prevent the rare...
Can you make french toast without eggs and gluten? I have an allergy to eggs and gluten. But before getting the allergy my favorite breakfast food was french toast. I've tried gluten free bread dipped in soy milk but it's not the same and doesn't taste very good either. Is there a better way of doing it?	Egg replacements are an option depending on where you live and what products are available, but from what I hear they don't produce a similar result to eggs. Most egg-free french toast recipes use applesauce mixed with milk or yogurt and a bit of sugar for dipping, and from what I've heard they work well.
Pizza crust too hard in home oven, how to make it softer? I got my recipe down pretty much, tested in wood fired oven it worked great. But at home in the oven at 520F (270C), the edge crust is just unbelievably hard. I bake it on pizza stone at the bottom for about 4-5 minutes. Everything works out great except the cr...	You can try high hydration flour. go to 75 percent hydration dough. It will be harder to handle but will be more fluffy. Another thing, heat your oven as high temp as possible. use around 2% yeast as well.
Requirements for a Good Chef I'm an amateur cook and an aspiring Culinary Manager. I'm almost done with my program and I'll be opening my restaurant soon. I'll be hiring soon so I wanted to know what are the certain requirements that make a chef great. What differentiates a great chef from the mediocre chefs in the fi...	Quality control of food A good chef should be able to explain what his/her methods are for controlling food quality and determining whether the price is appropriate for the quality delivered. Inventory control A good chef should have an understanding of the inventory required to serve the expected guests. He/she should...
What's the purpose of syrup in toffee apples? The toffee apple recipes pretty much all have syrup in them. The ratio of syrup ranges from low to almost as much as the sugar. My question is: What is purpose of the syrup? If it's just for flavour, then how does it affect the flavour? I realize it's easier to get the ca...	The bane of sugar syrup or caramel making is unwanted crystalization. A few stray sugar crystals, a premature stir, and your caramel gets grainy instead of smooth. Corn syrup is an invert sugar (glucose), which can prevent this. Alternatively, a bit of acid (a few drops of lemon juice, a pinch cream of tartar...) will ...
What made my pancakes taste fizzy? I made pancakes a couple times recently, and they had a strange reaction to some frozen raspberries we had. When we put the raspberries onto the pancakes, they had a strange fizzy and sour taste. We could still taste the sweetness of the pancake and toppings as well, but this fizz ke...	I am willing to bet the high acidity of the berries reacted with the baking powder component of the pancakes. Pancakes are just barely cooked batter and the carbonates are still pretty active, which is what makes good swiftly fried pancakes fluffy while pancakes cooked on too low a heat become rubbery and floppy. It's ...
Can Parkay Spray be used in place of melted butter for baking muffins? Can Parkay Spray be used in place of melted butter for baking muffins to reduce calories?	Although a single serving of Parkay Spray lists 0 calories on its label that is not true (due to labeling rules they are allowed to state it as such). An 8oz bottle of Parkay Spray contains 832 calories. 8oz of butter contain approximately 1625 calories. Parkay Spray: Ingredients: Water, Soybean Oil, Buttermilk, Sa...
What happens if bread is made with sparkling water? I am making a white bread with 500g regular flour, about 300g water, sourdough starter, yeast and salt. It will rest and raise some time before being baked. Pretty basic. Now I was wondering, what would happen if I used sparkling water. Will the bubbles do something...	I am not a chemist, but my grandma always used to make bread (and similar stuff) with sparkling water instead of still water. She always mentioned that the result will be more fluffy and airy. This only addresses the question about the (important) consistency though, but I guess you should just try it out yourself. Edi...
Why is bacon crispy? What makes bacon crispy, when compared to other cuts of meat? For example, if I were to cut a slice of chuck steak and make it identical in shape to bacon, and then cook it the same way I cook bacon, I think it will not be crispy. Why is that?	A few things occur to me: Fat content is significantly different between chuck and bacon. Chuck is generally about 15-25% fat (depending on the cut); bacon is often more than 50% fat. The cuts are not equivalent. Chuck is from the shoulder of beef; bacon is usually made from the belly or side. The muscles thus rece...
What fish can be used for 'minced fish' in Chinese cooking? I tried using mackerel which gave a good texture but was a little strong in flavour. What else can be used and readily available in the UK? When I was in hong kong I was addicted to fish balls from the street food vendors. I took a dim sum lesson and we used ...	I use a combination of Basa and what the shops mark as Spanish Mackerel (the basa usually being frozen in Australia) ... When fresh is available, I like to use Ling fillets. I have had varied success with whiting fillets... Frozen whiting can sometimes have no flavor whatsoever. Someone else suggested monkfish and butt...
How do I remove aluminum foil from the bottom of my oven? I had this brilliant idea to put aluminum foil at the bottom of my oven while I cooked pizza at very high temperatures. I was hoping it would catch any toppings that fell off so I could quickly remove them and prevent smoke. The result is that the foil bonded t...	That looks a lot like melted aluminum. I'd use a solution of sodium hydroxide to dissolve it; probably won't even hurt the oven paint. Easy Off Heavy Duty Oven Cleaner is NaOH based, so that'll probably work for you, and is easier to find than straight lye nowadays. Just follow the directions. If the aluminum is thick,...
Why should I bake baking soda for making ramen noodles? I see this recipe for ramen noodles ("alkaline noodles") that says to use bicarb / baking soda that is baked in a very slow oven for an hour (250F / 120C) before incorporating into the noodle dough. Is it necessary to bake the bicarb? What does baking do? The New...	Baking turns bicarbonate of soda into a weak form of lye - sodium carbonate, as you said. It basically makes it a stronger alkali. The actual baking process is safe, but the resulting lye is an irritant and you should avoid getting in on your skin, and definitely avoid it getting it in your eyes. The difference in text...
Is there a difference between US Worcestershire sauce and UK Worcestershire sauce? I recently bought a Worcestershire sauce from Costco called Lea & Perrins. They claim to be the authentic version of Worcestershire sauce. However I have read comments online that indicate that it is a knockoff or a fake version of Lea ...	There is some difference between the flavor, but seeing as there are so many other predominant flavors in Worcestershire sauce and that fact that you're (hopefully) not drinking it straight, it's fairly insignificant. It's very common for one product produced in different countries to have a range of manufacturing diff...
What is the difference between sour cream & butter in baked goods? I'm a little unsure what the difference is between the two. I found a banana bread recipe that specifically called for the use of sour cream for the batter as opposed to butter; the same applied when I looked for other recipes for banana bread. Is ther...	The difference is that they're two completely different ingredients and serve different purposes. Butter is 81 grams fat per 100 grams - or about 80% fat. Sour cream is only 20 grams fat per 100 grams - about 20%. In a quick bread like banana bread, recipes often call for fat in the form of oil, not butter, which is al...
Why do some eggs crack while being boiled? It doesn't happen with every egg. It happens with only some of them. It doesn't have anything to do with fridge. Almost always I take the eggs out of the fridge and put them in water for boiling. Many times they don't crack. Some times they do. What is cause of eggs getting ...	Well, sometimes eggs have non-visible (or non-visible without candling - shining a very bright light into the egg and looking at the light coming out of the egg) cracks. That would be one possible cause - the crack pre-existed. Even if it was not cracked when graded, cracks both visible and invisible are possible in th...
Why is black tea sold in crumbled form? The black tea is sold in a crumbled form. I am yet to see a brand, where I live, selling black tea as whole leaves. I want to know why is that so? Does crumbled leaves have effect on taste which whole leaves don't have? This issue is only with the black tea, not with the green t...	Whole leaf black tea is available, but because it has to be processed by hand it is expensive. Twinings whole leaf black tea is roughly 50 cents per teabag as opposed to the equivalent processed tea bags at about 8 cents. To make black tea, the leaves are wilted and processed by various methods - none of the mechanica...
Why should I prefer tea dust over crumbled tea leaves at home? I just noticed that the red coloured packet of tea contains the tea dust! This is very surprising. Tea dust available in that kind of packet means that it is available for home use, otherwise it would have been in a tea bag. For commercial use, I don't th...	You don't necessarily want tea dust. The reason commercial producers grind it so fine is to maximize the flavor output and steep speed with the least amount of tea, but and this is my opinion only, I think that makes an inferior tea. Good tea just uses more leaf so it can reach the desired richness in less than 5 minut...
Why should I roll the meat in flour for a ragout Most recipes for ragout call for rolling the meat in flour before adding, including one recipe whre you don't sear the meat but add it with the vegetables and everything else once the onions are done. What is the function of the flour, especially in the latter case?	Flour is a thickening agent, plain and simple. However adding it without cooking it first can lead to your dish having a raw flour taste, and you can get blobs of flour in it, so I would ignore the recipes which say coat with flour without cooking it first, or use cornstarch (cornflour) instead. Alternatively you can ...
Impossible to Roll Croissant Dough I'm planning to make croissants for thanksgiving this year, I've made them before but found it nearly impossible to roll out after keeping the laminated dough in the fridge over night. The dough was impossibly hard and I probably spent around an hour literally banging on the dough w...	Let the dough warm back up. You put it in the fridge to firm up and develop glutens between folding in more butter, but once you are done, you make your croissants right then and there or if refrigerating your pastry dough, you need to bring it back up to workable temp. I use a cooling rack for this, well I use it for ...
Do I need to season an old cast-aluminum pan? I received a cast-aluminum pan as a hand-me-down from my mother's grandmother. As far as I know it was never seasoned while in my mother's possession. A little food will stick on occasion and I wash it just as a I would a cheaper teflon-coated pan. Can I / should I season ...	Yes, cast aluminum should be seasoned. Here are some instructions from cookingforengineers.com: How Do I Season It? Wash the cookware with hot soapy water. Dry it and then coat it thoroughly with vegetable oil. The easiest way is to pour the oil onto a paper towel and work it well into all the surfaces. Put the well...
What are the advantages of serving fries in a metal cone? We ate at BURGR a few weeks ago. And we had a burger and fries. The burgers were good - 7 out of 10. The fries were served in a cone. Now when my wife and I were eating the (truffle) fries we both thought they were dramatically under-seasoned. Now I can ea...	In a traditional British chip shop, you would have got your chips (fries for Americans) in yesterday's newspaper, wrapped into a cone shape. These days of course, it's food grade greaseproof paper, but it's still in the same shape. I suspect the reason for serving chips in a cone is that simple tradition. Also, there m...
What is the way to make golgappe/pani puri at home? This is what I am talking about: https://en.m.wikipedia.org/wiki/Panipuri I want to know what is the way to make the puris that fluffy and that crispy such that they remain fluffy and crispy forever. I do make bigger puris at home by deep frying them in hot oil, but...	There are several differences between regular poori and pani poori. When you cook regular poori, you want it to be soft, not crispy, and it doesn't need to puff up as much, and it doesn't really matter if it collapses a little after you cook it. These differences translate out to some different methods of working with...
Can I layer Lemon curd and Lemon Mousse? I have a friend who really wants me to make then a cheesecake that has a layer of lemon curd that is then covered in a layer of lemon mousse. I think this sounds great but will the lemon curd curdle my mousse?	There are several recipies on the internet for this though most have the lemon curd on top of the cheesecake. Mary Berry has a version where she includes the curd directly into the marscapone mixture, so it doesn't seem likely it will curdle. Putting it onto the biscuit, then adding the cheesecake mixture might caus...
How to get Grill/Sear Marks I've made some very tasty steaks on the grill. I use an entire chimney's worth of charcoal, probably 3-4lbs, let the grill get extremely hot, thrown on the steak and still not gotten nice pronounced sear marks. To prep the steaks: 1. Coat in kosher salt. 2. Let sit at room temperature ap...	Grill marks are a sign of a really hot grate. As in really, really hot and well pre-heated. You want your grate to sit over the hot coals for at least five, some sources say fifteen minutes. If your gril has a lid, close it! Next, you need to ensure a proper heat transfer from the grate to your steak / burger / other f...
Difference between baking a cake in cooking range and microwave oven I don't know much about the difference between cooking range and oven. But I just want to know what difference must be made to bake a cake using a cooking range. I used to bake cakes in a microwave oven in micro+convection mode at 200 degree celsius...	A range (also knows as cooker in some places) is a free-standing kitchen appliance with a cooktop (hob) on the top and an oven below. The oven sounds like a conventional gas oven and not a fan assisted (convection) oven. An oven will give you much better cakes than a microwave, you just need to get used to how your ove...
Have to preserve a cake for decoration purposes We had a cake which was made for our school opening and we need to find something to spray on to preserve the cake? For the future. We called other cake shops but they didn't have anything we could how used.	The first thing would be making it as hollow as possible (probably eating the removed matter) ... the less massive it is, the easier it will be to treat. Just spraying something on will not help unless the inside mass is either very dry (water activity) or sterile (won't be unless it was heated through to >120°C ... n...
Egg substitute for cookie-flavor syrup My goal is to transfer the taste of chocolate chip cookies to milk, as a milk drink. I normally bake cookies with eggs of course. But the taste I want to achieve is exactly the unbaked mix of brown sugar, white sugar, butter, vanilla extract and egg in the stand mixer. Unforunate...	You might consider going with pasteurized eggs (if you can find them whole) or a pasteurized egg product (a common US brand is "Egg Beaters"). Pasteurized eggs are eggs that have been pasteurized in order to reduce the risk of food-borne illness in dishes that are not cooked or are only lightly cooked. They may be sol...
Best way to preserve choco-chip cookies: food saver? Hi cookie perfectionists! What is the best way to preserve chocolate chip cookies for one-week? Here's my short-list: Vacuum-sealed mason jars? Vacuum-sealed bags? (will deform the cookies) Any of the above w/ refrigeration? w/o refrigeration? What's your experien...	First, I have to say that I very rarely have to store cookies for more than a few days... However, if it must be done, then I find that they keep well for 7-10 days (depending on the recipe) in an airtight container on the counter. I've never tried vacuum sealing the container. I think that that would lead to explosive...
How to make perfect crispy bacon strips? I recently tried to make some crispy bacon, and failed. I prepared half of it in a frying pan, half of it in the oven. Half the strips were still chewy, some were partially burnt, some were still chewy but already partially burnt, some were dried, crunchy and crumbling, not a s...	In order to get crispy bacon you need to start with the right type. In the USA what most people consider bacon is from the belly, whereas in other parts of the world bacon is from the loin. You can get this in the states as Canadian bacon. You can't make loin bacon crispy and believe me I've tried. However you can get ...
Should I season my paellera? I bought a carbon steel paella pan. I've looked up if people season it (link) but on Wikipedia I've read: As with other cast iron vessels, a seasoned pan or dutch oven should not regularly be used to cook foods containing tomatoes, vinegar or other acidic ingredients, as these foods will ...	You certainly should season it, else cooking in it will make it rust. Also, your iron intake will rise rapidly if it's not seasoned, which can become a problem if you're eating too frequently from it. What Wikipedia is telling you is to not use reactive metal vessels (cast iron or carbon steel) for acidic dishes at al...
How to make chicken liver less explosive? I like fried chicken livers with onions quite a bit, and they are very quick and easy to make... unfortunately quick and easy doesn't translate to safe. These livers explode HARD. And of course they splash big globs hot oil/fat everywhere as result. The splash guard is the obv...	You have a few options to lower their explosiveness: Pierce the skin, like you do before baking a potato. Lower your frying temperature can help a bit, but you'll probably always need to use a temperature higher than the boiling point to get any kind of crisping action. Dehydrate the liver a bit before frying. You cou...
How many meats can make a meatball? So I want make a Swedish meatball style meatloaf. When I make Swedish meatballs I usually use veal and ground pork, but I've always wanted to throw in some ground lamb and buffalo. So the specific question here is for a meatball how many of these meats can I get away with including ...	You should be able to combine as many as you want. Pay attention to the fat content in each meat, as that can make a big difference in the yield as well as the texture. However, even if you make a fairly significant change (for example, from 20% fat to 10% fat), it still won't be wrong or inedible, just different. (...
What are the white tendrils at the bottom of these garlic cloves? What are the white tendrils at the bottom of these garlic cloves? Are they the beginning of new roots? I'm afraid they are indications of fungus or mold.	Those are garlic roots, no reason to worry. If you plan to use these cloves, note that they are about to leave the dormant stage and start to sprout, so make sure you remove the green sprout in the middle of the clove. It is rather likely to have turned bitter now. I found this video on youtube, which shows the roots ...
How to make a strong cup of milk tea without boiling it much? As it is known that boiling the tea for a quite some time extracts tannins. But, that is the only way I know of making strong tea. Cup size: 150 ml. I put 3/4 cup of milk and 1/4 cup of water in a vessel with 1/2 tbsp of tea and 1/2 tbsp of jaggery on a slo...	I found the solution which suits me: I first boil the milk, water, and jaggery together in quantity mentioned in the question. After the mixture reaches boiling point, I switch off the gas stove and throw in 2 table spoons of tea. I close the lid of the vessel and let the it sit on the gas itself for 6 minutes. After 6...
How to fry eggplant with less oil? Frying eggplant is somewhat tricky, as it absorbs oil like a sponge. I read some tricks like brushing egg white or flour on the eggplant slices before frying. None of these tricks are good enough to avoid oil soaking into the eggplant body. Is there any practical way to fry eggplant ...	I had the same problem before, but I learned this great trick from Larousse: Try sprinkling slices of your eggplant with plenty of salt on both sides and let rest for about fifteen minutes. The salt will draw out a lot of water from the vegetable, making it less spongy. Then, dry off the slices before adding them to v...
What is the difference between crème anglaise and crème pâtissière? I am amateur and novice baker. I cannot differentiate the two recipes. Are they only different in proportion? I know that the two are egg-based, mixed with sugar and starch and tempered with milk (or occasionally fresh cream) previously boiled with va...	Crème Pâtissière is a thicker mixture, and is usually used for filling a pastry. It would be rolled into, or injected into something that would then be baked. As such, it needs to be thicker, so as not too leak out, and usually more flavourful, as it is the main flavour in the pastry. Crème Anglaise is what the English...
How long can you keep tuna in jar with olive oil Someone sent me tuna in olive oil from a delicatessen shop via post in a box. When I received the package the safety button of the jar was off (you could squeeze it). Due to this I was hesitant to eat it but when I opened it there was no bad smell and put it in the frid...	No, it is not safe anymore. The scombridae family of fish (mackerels, tunas, bonitos) decay in a way that does not necessarily cause a bad smell, as the bacteria just convert amino acids of the fish into a harmful version. The bacteria that does this is unfortunately facultative anaerobic, which means it prefers oxygen...
Why did the crust get too hard on my Blueberry Cheesecake? I recently made a no bake blueberry cheesecake with its crust made of cookie crumbs(Used Digestive Biscuits as cookies), Brown sugar and melted butter. After keeping the cake overnight in the refrigerator, the crust turned out to be too solid, so solid that no...	Your ratio of butter to cookie is probably the main problem here: using too much butter and refrigerating it overnight will give your crust the texture of... well... refrigerated butter. So, change the recipe and use one of the following options: Lightly soak the cookies in coffee/tea/lemonade/Cognac/whatever liquid i...
How to make hazelnut oil I want to ask the best way to make hazelnut oil using an oven, a blender, and...cheesecloth? (At this point no online article seems helpful). My plan is to bake hazelnuts at 300 F for 8-15 minutes until surface has an oily sheen and is fragrant. Afterwards, put into a blender and pulverize unt...	I doubt you'll get much of a yield. You will probably even have a difficulty creating a hazelnut paste in the blender. Ideally, you would pulverize and then separate with a centrifuge, to extract the oil. Unfortunately, I don't think your options are the right tools for the job.
Accidently reduced salt in pickling recipe - are these pickles still safe? A dill pickle recipe called for 1.5 cups vinegar, 1.5 cups water, and 2 tablespoons salt. I doubled the bring, but forgot to double the salt before canning my pickles. I ended up with: 3 cups Apple cider vinegar (5% acidity) 3 cups water 2 tabl...	With that level of salt, I think it was more for flavor rather than curing properties. They'll be safe, but they'll probably taste somewhat flat.
Glazing bread pre-baking I was at a restaurant for brunch this past weekend and had a pastry basket that included, among other things, a dried fruit focaccia. It was much lighter than a typical, savory focaccia, almost like a yeasted cake. The top was glazed with what tasted like honey and some sliced almonds. My que...	I would simply add it near the end baking. If you add it at the beginning it will almost certainly burn, as you said. Pop it on 5 minutes or so before you need to take the bread out and the honey will have a chance to 'bed in' and the almonds will toast a little (if that's what you want).
How can I keep the shape of my free-form bread dough when it is rising? I have been trying to bake my own Italian bread, French bread and Rolls. I have found many tasty recipes but I keep having the same problem so I'm guessing it's my technique somewhere. Please advise your thoughts. The dough always has considera...	Jay's answer of a couche is great for relatively long loaves like baguettes or even ciabatta. For oval or round loaves, however, you'll need support on more than two sides. In that case, the solution is a basket known as a banneton or brotform (depending on which language you prefer to make your bread in). Again, th...
How to cook 1.5+ inch veal steak to medium? It's a NY Strip part of a 12 month old calf. Hasn't been dry aged but I keep it 5 days in olive oil in a fridge. It has a bit of marble but way less than usual steaks could have. Pieces are pretty thick, 1.5 or more inch. I was thinking searing them 2 minutes each side on h...	Go buy a thermometer. There is no possible way to be guaranteed to hit the perfect point where it is medium well done but not overdone without knowing the internal temperature. How quickly it cooks depends on things like the temperature in your oven (they are rarely precise), the exact thickness of the steak, its exact...
How to pick good clementines and mandarins at the supermarket? Sometimes I get some "dry" clementines with barely any juice, and sometimes they are juicy but bitter. How do I make sure they're juicy and not bitter?	Bitterness can come from underripe fruit (although a lot of times they'll just be sour or less flavorful), lack of juice is usually something that has been stored too long and dried out. A ripe mandarin or clementine should be firm but not hard with a good, bright citrusy fragrance. Rubbing your finger on the skin shou...
Questions about shaoxing wine What kind of shaoxing wine should I be looking to buy? My supermarket has shaohsing rice cooking wine which has salt added. After looking online, there seem to be people saying that the added salt is to get around selling it without the need for a liquor license and that it is similar t...	All the other information presented here is correct and the main problem is liquor licenses. I use the salted variety often out of convenience and price, but it is a lower quality and well, heavily salted. Typically, if I'm using the wine, I'll just reduce salt elsewhere. If you can't find an unsalted variety and reall...
How to store cut potatoes for the morning? Hi all, I am new here; so first of all, NICE TO MEET YOU! I want to ask for potatoes storage; as the title said. I usually fry potatoes with the following steps ( I am sure these are good tips ). Cut potatoes into tiny stick vertically. Put them all in salted water for 10 m...	When I was in the navy, we used to store peeled and cut potatoes in a big plastic bin covered in water. They would be fine for a day or two. In a home setting, I think putting them in a covered bowl with (unsalted) water overnight would probably work fine.
What is the roasting time per pound for a spatchcock turkey breast? I am using the spatchcock method of roasting a turkey breast. I have found cooking time per pound for a whole turkey. I thought roasting a turkey breast was less time per pound vs. a whole turkey. So bottom line, what is the roasting time per pound fo...	The answers duck the question. No, you don't determine doneness by time, only by temperature, but when you're planning a meal, you don't want to have the potatoes done and still have to wait two hours for the turkey. So, you CAN estimate cooking times based on research/experience. I smoke my turkeys so I'm smoking a...
Where is a 'coffee cup' measured to? A coffee cup that is described as a 8 ounce (for example) will hold this amount filled to the top of the cup's lip or to some other arbitrary level?	I assume you're talking about understanding quoted manufacturer's dimensions of a drinking vessel (and not some measure of what an abstract "coffee cup" might be, as when people talk about a "4-cup" coffee maker or whatever). To my knowledge, there is no standard at least in the U.S. for these sorts of measurements. M...
Is Hobgoblin a good substitute for Newcastle Brown in a beef stew recipe? I've bought some beer called Hobgoblin. I was going to buy Newcastle Brown as the ingredients in my recipe say brown ale. However, someone in the supermarket said Hobgoblin was not a brown ale. So what I want to know is, is this Hobgoblin any go...	Hobgoblin is a dark brown ale and would work just fine as a replacement for Newcastle Nut Brown Ale for cooking purposes. Newcastle is more widely available than Hobgoblin, so is often used in recipes, but at the end of the day, any decent brown ale will do.
Crumbly cheddar I love cheddar cheese. One of my favorite types is Cabot Clothbound which is made by Jasper Hill Farm. Usually when I get it, the cheese is nice and flaky, but other times it is crumbly. It seems to be a characteristic of the wheel; either the wheel is crumbly or flaky. I notice that the nice flaky whe...	As cheddar ages it naturally dries out more and becomes crumbly. Most traditional hard cheeses show this sort of texture change.
Jellies and jams: what is most important to preserve the food? I've seen many jelly and jam recipes. Some with and without gelatin, generally all with sugar and in varying amounts. However, I am wondering what is most important for the preserving the food. I know that gelatin helps preserve the jam/jelly by cutting th...	Jams and jellies most commonly use pectin, not gelatin. But in either case, the purpose is to make it set, i.e. gel up. It's just about texture, not preservation. Without that you'd have a thick liquid, not really much good for spreading on things. The main ingredient that contributes to safety of canned jam and jelly ...
Elements of a chilli sauce first post here on Seasoned Advice and I'm just after a wee bit of insight in to the elements of a chilli sauce. I've been looking in to making chilli sauces at home, but am yet to give it a go - I'm a huge fan of chilli sauces and would really love to nail the flavours I like in a sauce of ...	That article covers the basics pretty well. I would recommend that you look up some copy cat recipes of your favorite sauces so you get an idea of what goes into making them taste that way. Then you can experiment until you create your own signature hot sauce. You might like one that includes ingredients that you've gr...
How do I reduce the lime flavor in my Slow Cooker roast? I placed limes in with my roast and now it tastes like Limes. How do I get rid of this over the top Lime Flavor. Any suggestions?	You cannot get rid of the lime flavor, it's there to stay. Your best course of action is to try and balance the strong lime flavor with sweet and savory flavors, for instance shredding the roast onto a bed of chicory/endive leaves with a soy-honey dressing.
To par-boil or not to par-boil root vegetables before roasting? I'm looking at some recipes for roasted root vegetables and there appears to be a split between those that par boil then roast for ~30 minutes versus those that just roast for ~45 minutes Excluding potatoes - where there appears to be a consensus that par...	I think this depends on how big the pieces are, and of course which ingredients. Some veg cook faster than others. If you are using 1 inch or smaller pieces, you may not need to parboil, but if you are using larger pieces you may wish to par boil for longer as the pieces get bigger. This lets you cook the interior with...
How to use meat thermometers with big needles for thinner meat pieces? Naturally steaks will be thinner than 4 inches like thermometer needle, at least the one I have. So it will absorb less heat in total, and maybe show lesser values than what is actually inside the meat. Problem two, meat is less cooked in the middl...	When taking the temperature of a thinner steak, I pick the steak up with a set of tongs and insert the thermometer into its side. Aim to position the tip of the probe in the coolest part of the steak - probably the center and away from the bone, if it has one. Your goal is to find the coolest temperature inside the ste...
Thicker steak: pan seared then oven If I use cast iron pan to sear it, and then put in the oven I have some questions: If I sear it from both sides, one side 2 minutes, other 1 minute, and then put in oven for 6 minutes. Do I have to flip it half way? I wouldn't like one side to burn since the pan will be sizzling ho...	If I sear it from both sides, one side 2 minutes, other 1 minute, and then put in oven for 6 minutes. Note that required oven time will depend significantly on steak thickness and oven temp. Do I have to flip it half way? I wouldn't like one side to burn since the pan will be sizzling hot and will burn one side in t...
Is there a reason for storing ground spices separately (unmixed)? I always use the same spice mix for dal. Instead of taking 1-2 tsp of each, I would rather keep a special container for the dal of the ready made mix in the proportions I want. Is there any reason not to do so? Shelf-life, aggregation, ..?	I'm aware of three reasons that you might not want to do so: You tie up spices that you might want to use in other dishes individually You don't always want to add the spices at the same time. You can't always keep spices well-blended. If you only tend to cook one dish or you leave some of each spice in reserve, the ...
Is there any way to kill bacteria in food without using heat? The title says it all. Context: food preservation	As Lars Friedrich already wrote, curing with salt is a way to kill bacteria. A high sugar content and the removal of water in general alters the water activity.1 Some chemicals are toxic to bacteria (and to some extend also toxic to humans) like borax (which is used to preserve caviar; I'm not sure if it only inhibits...
Are there any sugar substitutes for preserving food? A quote from the Live Strong website Just like with salt, some forms of sugar can draw water out of food and tie up water within the food so it is not available for biochemical reactions. According to the Food and Agriculture Organization, fructose and sucrose are ...	It's hard to understand what you are asking about here. If you mean a substitute as something you drop into an existing recipe instead of the required sugar, then no, there aren't any. There are other methods for preserving food instead of sugar-based ones though. So, if you don't like pumpkin jam, you can make pickl...

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