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What is an 8.5 x 4.5in bread pan in UK lb based pan sizes? An American relative has asked for an 8.5x4.5in bread pan for Christmas, but UK pan sizes are by weight: 1lb loaf, 2lb loaf, etc. How much dough would you put into an 8x4 (or 8.5x4.5) pan?	Unfortunately sorting bread pans by loaf weight is very vague. A 1lb light and fluffy white sandwich bread might have about the same size as a 2lb heavy, dense wholegrain or rye bread. Also, do you expect your bread to rise really high over the rim or should that be more of a limit? In short, the size of "a 1lb bread" ...
How do I thicken my dessert? I was making a new recipe for lemon cheesecake tarts, but the recipe was not clear. It called for a "large package of lemon pudding". I used a package of cooked pudding and pie filling. It was to be combined with a package of cream cheese and 1 1/2 cups of milk, well blended and added to...	Try taking a very small amount of your lemon soup and see what happens if you do heat it to a simmer. It might work, but if it doesn't you won't have ruined the whole thing. If not successful, then you might need to reimagine the dessert. My first thought would be to fill and/or saturate some dessert shells or angel fo...
What is the name of this Ukrainian bread? As part of a welcoming ceremony, Vice President Joe Biden ate a certain type of bread in a salt and bread ceremony put on by the very hospitable Ukrainians in July of 2009.. It was not your every day loaf of bread though- it was very elaborate. what is the name of this bread?	According to this site it is a bread called "korovai": Korovai. A traditional braided wedding bread baked from wheat flour embellished with little dough flags and figurines (sun, moon, birds, animals, etc). Its origin is ancient, and it is a relic of the pagan belief in the magical properties of grain. Women prepared ...
Green and white mold on dry part of onion only. What to do? I purchased a bunch of red onions and then went a week or two without using them. When I went to use them last night, I discovered that most of them had grown lots of green and white mold. This is strange to me - I'm used to onions lasting really long. In f...	Because nothing else is affected, your red onions probably acquired the mold spores before you purchased them. Perhaps they were stored in a humid area that facilitated the rapid growth. Hopefully, you didn't store them in the refrigerator. Onions should be stored in a dry area of your kitchen or pantry in a manner th...
How does choosing good induction cookware differ from choosing cookware for other types of stove? Let me just clarify I'm not asking for specific brands, but features. We just got an induction stove and I want to pick up some new pots/pans etc. I know that I have to pick induction-safe materials. But beyond that, is t...	The things you need in a good induction pan are: The metal must be iron/steel, because induction stoves work using magetic fields they need a good sized flat section on the bottom, this is so that the material of the pan is as close to the field generator in the stove When shopping for induction pans bring a magnet, ...
What is the best temperature and method to cook bacon in a grill pan? Weekend mornings is always a breakfast feast in our house. When it comes to the bacon it's a war zone in the kitchen with hot fat drops shooting everywhere, and sometimes I get hit. The texture of the bacon is never the same from soft to crispy, pro...	I use two methods for bacon, depending on how much I am trying to make: For small batches, I use a cast iron pan. I place the bacon on the pan cold, and cook over medium heat, turning and swapping strips around as necessary to cook evenly. I find it easier to control sticking with the cold pan over a preheated one. I...
How to keep boudin (blood sausage) slices from disintegrating when pan-frying? I want to pan-fry some boudin slices and then put them on slices of baguette with some apple compote. I have cooked boudin before and often, the boudin was at least a bit disintegrated by the end. I really need those slices to stay together...	I tried several methods and this gave the best result: I put the boudin in the freezer for 10 min then I sliced it. I started to pan-fry on mid heat and as soon as the upper sides started swelling, I flipped them. I did this about 3 times to avoid the slices swelling asymmetrically. Total cooking time: 10 min.
What are these sweets from 16th century? I keep seeing them in old European paintings from 16th - 17th century. I think they still must exist present days. White irregular shaped sweets on the left hand side.	I think user23614's comment is correct. They're ragged comfits, sugar coated seeds or spices. These two paintings by the German painter Georg Flegel, have similar objects depicted, and are described by two different sources (Sugar-Plums and Comfits, Sugar Plums Demystified) as being ragged comfits: They're apparently...
Equivalent of cracked fennel seed to ground fennel seed I have a recipe that calls for a 1/2 cup of cracked fennel seed. If I wanted to use a light ground fennel seed what would be the equivalent? Thanks!	I used a spice grinder to actually measure how much ground fennel I would get from 1TBS cracked. I got just over 2tsp ground. Therefore, 1/2 cup of cracked fennel is in a sense equivalent to about 6TBS ground. However, don't do it that way! Cracked fennel gives a little burst of flavor as you crunch the seed. Powdered ...
What German product is the equivalent of cream in a recipe from the United States? I'm looking at a Bolognese sauce recipe from a US cookbook and it contains the following ingredient: 1 cup cream, half-and-half, or milk Now I'm wondering what exactly the german equivalent of cream is, as there are many different typ...	"Cream" is most certainly süße Sahne. A modifier gives you knowledge about the fat percentage. Half and half refers to 20% fat, which you could mix yourself if needed, but few recipes are that sensitive, so you can use milk (Vollmilch, 3.5) or whipping cream (Schlagsahne, 30 to 35 percent). The only problem is double c...
Coffee whipped cream filling I want to make a coffee cream filling for a mocha roll cake. If I dissolve instant coffee into heavy cream will it cause cream to not whip up properly?	You should be fine, but you may have difficulties dissolving the instant coffee in cold cream. Let me suggest a tiny tweak: Dissolve the instant coffee in a tablespoon or two of boiling water, let it cool until at least room temperature (or even refrigerator temperature) and add it to your semi-whipped cream. If you ...
What does "serving" and "serving size" mean? I have a tin of 16 oz mixed nuts, whose label says Serving Size 1oz Serving Per Container 16 I have a can of 454g refried pinto beans, whose label says Serving Size 1/2 cup (124g) Servings Per Container about 3.5 What does "serving size" mean? Does it mean the appropriat...	Servings/serving sizes are simply an amount that is "customarily consumed". There is no implication about what you should consume, about how much to eat per day, how often, or what part of the meal. It's just about what people tend to eat. The FDA has put a fair amount of effort into coming up with some sort of guidel...
How to make sweet potatoes disintegrate in stew I'm working on recreating a curry-like stew which is based on a thick sauce made out of disintegrated/dissolved sweet potatoes and tomatoes. Is it enough to just let the sweet potatoes cook to get them to disintegrate, or is there some other step to this that will make t...	This depends a bit on the kind of result you are aiming for, generally speaking most people struggle to keep their sweet potatoes "in shape" and prevent disintegrating: For a slightly textured result, cooking your peeled and cubed sweet potatoes long enough should suffice, just make sure you have enough liquid in your...
Quattro Stagioni pizza comes out unbalanced I like to make my own pizzas from scratch, including kneading the dough myself etc, and they usually work out pretty fine. But there is one problem with Quattro Stagioni pizzas, where you're supposed to put different ingredients in different segments of the pizza. For instan...	Seasoning is definitely a big part of your solution. Look at this recipe from Wolfgang Puck. saute the mushrooms in the olive oil until done. Season with salt and pepper and Sprinkle basil over tomato section and grated Parmesan over the mushroom section Taste your mushrooms and artichokes with different cheeses, ...
How to add maple and brown sugar to cream of wheat I'm a total novice to good cooking. I was wondering how to add my own maple and brown sugar to regular cream of wheat. I live in Canada and cannot get the full box of maple and brown sugar c.o.w. and have to buy the variety box where you get packets and only 2 are ma...	Just sprinkle the brown sugar and drizzle maple syrup on the cooked cereal. It's better that way than the flavored packets anyway. Start with a little of each and add more until it is as flavored as you want it. No need to mix it in, that it is a bit separate from the cereal is nice. BTW, peanut butter is good that way...
Does this recipe want me to start with a dry-aged roast beef? Here's the recipe I'd like to make for Christmas: http://www.foodandwine.com/recipes/dry-aged-roast-beef-with-fresh-hot-sauce The first step of this recipe says: PREPARE THE ROAST BEEF Set the roast on a baking sheet and rub it all over with the salt and...	The recipe means to start out with it already dry-aged; presumably you'd just buy it like that because most people don't want to do that themselves at home. Dry-aging beef is a lot of work: you have to do it in large quantities, and it takes a long time. The salting and leaving in the fridge is a separate thing. It's n...
Other 'hot' spices The restaurant assured me that there was no chilli in the food but it was still too hot for me. What other spices, etc. can cause the heat effect in the mouth? it was a Sri Lankan restaurant, very reputable. My host had mistakenly told the waiter that I was allergic to chilli - in fact I have Lichen...	"Hotness" is a quite vague description which can be caused by a number of chemical compounds and is percieved by various receptors. Chili peppers (capsicum) contain the alkaloid capsaicin. If your restaurant insisted that there were no chilis included, there is a slight possibility that they used it under another name...
Is this tenderloin safe to use? I have a vacuum sealed 8 lb. beef tenderloin that was in my refrigerator. The door was not closed completely and the refrigerator warmed to 42 degrees just at the beginning of the danger zone. The refrigerator could have been at that temp for 6 to 8 hours. The tenderloin was in the m...	This is a really, really tough case. From a strict interpretation of our canonical answer for such food-storage questions, the answer is unfortunately: no. This cannot be considered safe according to the guidelines used by the FDA and other food safety agencies. It's impossible to know exactly what temperature the bee...
What is the difference between making French baguettes and US style baguettes? I have noticed that there is a large difference between French baguettes with chewy crust and consistent airy and chewy inside. Baguettes in the US are a different type. I am referring to the ones I find in serious bakeries (not mass produ...	If you buy a French baguette in the morning, you can use it as weapon or vehicle jack in the evening. It is no surprise that a Frenchman, Jean-Baptiste Boussingault, tried 1852 to prevent this by hermetically sealing the bread, as he thought the problem is merely the loss of moisture - and who then learned, that his lo...
Vacuum sealed ham left out for 9 hours, is it still safe to eat? I accidentally left a vacuum sealed ham steak out on the counter for 9 hours. If I reheat it is it still safe to eat?	If the seal isn't broken I'll eat it without hesitation... Don't forget the purpose of making ham is to preserve the otherwise perishable pork... so that the meat can be maintained and eaten over a much longer period... The ham houses may have temperature & moisture controlled rooms to enhance flavour (and it's NOT ...
How do I recover from overheating my cast-iron skillet? This morning, as with many, I let my skillet dry by leaving it on the burner. Unfortunately, my attention was drawn away and I forgot to take it off the burner! Of course, the moment I noticed, I moved it to another burner to cool, but this light-brown ring appea...	Give it a good salt scrub and re-season. Cast iron is virtually indestructible. As long as it's not cracked, it can always be cleaned up and used again.
How long before steak is at room temperature? I've got a piece (of about 300 grams) dry-aged rib-eye in the fridge, at around 6 degrees Celsius. I want to let it "get to room temperature" (which technically is about 21 degrees Celsius for me) before I cook it up to about 55 degrees Celsius core temperature. Is there a...	According to Serious Eats, a 210 gram steak in sitting in a 21° C room managed to go from 3° C to 10° C... in 2 hours. For a larger steak going up all the way to 21 degrees, it would take longer. The take-away from that article is that it's not worth it and does not affect the resulting steak.
What does flour do to cheesecake? After looking through cheesecake recipes with a co-worker we discovered that many cheesecake recipes include ~1/4 cup of flour while other recipes contain none at all. What effect does flour have when added to cheesecake?	Flour or starch binds moisture in the cheesecake. If you use it or not depends on your recipe, the total amount of liquid and the other binding ingredients like eggs. Using flour can leave an aftertaste, especially if not fully cooked. I recommend using the more neutral starch (corn starch, potato starch) instead. As ...
How to transport fresh ravioli to office potluck? I made some fresh ravioli to take into an office potluck. I only have access to a microwave at work to reheat the food. I also don't want my ravioli to stick to each other once cooked. I'm thinking of boiling the ravioli at home, immersing them in tomato sauce in a mic...	I take the question to mean how you can best preserve the fresh-made texture with microwaving? I would make, cool and store ravioli in single layers on parchment/waxpaper in a container for transport. Separately, the sauce transported in largest microve-safe container that will fit in office micowave. Heat sauce to b...
How to buy eggs to avoid dark specks There have been many occasions when I've bought eggs and on breaking them, they have little specks of dark solids inside (sometimes a lot and sometimes too much). I generally, just remove them by a spoon if its not too much of it but when I see there's a lot of it, I end up throwin...	The spots aren't anything to worry about. From Egg Safety Center Eggs with blood spots and meat spots are fine to eat. Most eggs with blood or meat spots are detected by electronic spotters and never reach the market, but it’s impossible to catch them all. Blood or meat spots are caused by the rupture of a blood vess...
New to sous vide and not having any luck Tried a pork loin that had been well marinated. Cooked it at 140 for 3 hours. Was very tender and did not have any character and no taste of marinade. Next try was chicken tenders. Cooked at 140 for almost 2 hours. Used it for Orange Chicken. It was very tender and kind of like...	Sous vide is a great method for getting tender meat but it doesn't impart flavor to anything. Marinades only go so far adding flavor, you need your meat to have flavor in the first place. Other than from marinade flavor in cooked meat comes from: The quality of the meat: good quality meat comes from good breeds that h...
Is it true that all salt is sea salt? I heard Alton Brown say that on Next Food Network Star. Is it true? What about salt that is mined, or salt from salty lakes?	In a very real sense, yes, that is a true statement. Virtually all sodium chloride on earth was formed in the ocean. It’s a bit of a misnomer to consider “ocean” to be synonymous with “sea”; technically, and according to the National Oceanic and Atmospheric Administration there is a difference: Many people use the ter...
Why is putting an egg in the microwave not recommended? I would like to know why it is not recommended to put an egg in the microwave. Where does this "legend" comes from ?	This probably refers to whole eggs mostly... A microwave can boil water very rapidly, and a tight but fragile container like a whole egg will violently rupture if such rapid boiling happens inside it, because the overpressure inside it is already significant when the shell finally breaks. Here is a video showing an exp...
How do I know when my avocado has gone bad, and how can I keep it fresh? I am a big fan of avocados but I usually don't eat a full one in one sitting. I usually cut them in half, leave the pit in the side I don't eat, and use the other half. In a day or two, when I come back to the uneaten portion of avocado - it i...	An avocado will keep a few days in the refrigerator after it has been cut. The cut portion will turn brown/black due to oxidation, you can just cut that off, it is not harmful. From California Avocado Commission to keep the avocado from discoloring sprinkle it with lemon/lime juice or vinegar and wrap tightly in plasti...
How to re-season only the "high" sides of a cast-iron pan I read most of the already existing threads about seasoning a cast-iron pan, but non quite covers my weird case. The thing is, this pan I got seems to be seasoned well enough (could probably use more) where it matters, meaning the bottom of the pan (it's a Skep...	The first picture looks like rust. The second picture looks like the sides are oiled but never really cured properly through proper levels of heat for drying and polymerization. For this I don't think you need to strip your pans, but you do need to create a proper finished seasoning. Preheat your oven to 375 degrees Fa...
How can I cool tea quickly? Imagine you're making someone a tea, but for whatever reason they have to leave soon. How can I cool the tea so that they don't have to choose between leaving it unfinished or burning their mouth? Ideally the method should not only be fast, but also let me reliably reach about the same temp...	What is wrong with a regular ice cube? As you state that the tea is not yet ready, you just use slightly less water and then add the ice cube, which has a fixed temperature. I use this for large scale ice tea production. As I use 1:1 hot water : ice cubes I simply brew a double strong tea.
How to clean a microwave? I usually clean my microwave with a surface kitchen spray and was wondering what other tips and tricks do people use to clean their microwaves. Is there anything that should be avoided to not contaminate the food or to not damage the microwave?	You can put a cup/bowl of water(you can also add some vinegar if you don't mind the smell) in there, heat it up to boiling, let the steam out. Then you should let it sit in the microwave without opening the door. Wait for a few minutes, open the microwave, and wipe off the inside. All that steam should have soften any...
Cookie Dough Made From Pie Crust Can I use Pillsbury premade pie crust for cookie dough? If so, does it need to be flatten and add a little sugar? Want to make some fruit filled cookies without making cookie dough. Thank you.	If you're located in a place where premade pie crusts are available, then you're located in a place where premade cookie dough should also be available. Pie crusts contain no sugar, no eggs, no leavening, no flavoring. Adding any of these things after the fact is likely to result in a tough, uneven mess of a cookie. I...
Whenever I put breadcrumbs on chicken breast, they turn out soggy and moist Whenever I make chicken strips with bread crumbs it comes out rather moist and soggy and not crisp and crunchy. I cut the boneless skinless chicken breast into strips, mix them with some egg and oil, add some salt and pepper, then roll them ar...	The classic method of breading ("Wiener Schnitzel") is a three-step process: flour Only a thin layer: you can add salt or spices to the flour instead of or in addition to seasoning the meat. egg Lightly beaten (not foamy); let excess drip off well. breadcrumbs Either fresh or dried, the egg helps the crumbs to adhere...
How can I use molasses without making a mess? I love using molasses in many different recipes, but I have found it difficult to avoid making a mess when using it. Both spooning molasses from the jar and trying to pour it out wind up leaving molasses trails on the jar and my working surface, which if not wiped off imme...	Try slowly twisting the jar as you slow down your pour. This is what I do and it works pretty well. This is actually something you'll see waiters and bartenders do when pouring wine, too. This video shows the action at around 3:20 in. Twisting the bottle causes the drip to collect on the inside of the rim and keeps it...
How should I incorporate separated eggs in a cookie recipe without instructions? I found a partial (ingredients only) recipe of my Mother's that called for 3 eggs separated for an "Italian Cookies" recipe. I would love to try it but without any instruction\directions how would I manage this ingredient? Other ingredie...	I'm going to suspect you beat the whites (all clean, no fat, no grease, no bits of yolk) to at least soft peaks, possibly stiff peaks, and fold in to the rest - cream the butter & sugar (that's the beat 2 minutes step), add the yolks, add the remaining ingredients, fold in the whites. This is a fairly standard method ...
Tool/shears for cutting the backbone out of turkey Because I like the dark meat of turkey cooked differently than the white meat, this year I cut my Thanksgiving turkey into parts for cooking and it turned out great. I don't plan to ever roast a whole turkey again. However, cutting the backbone out of my small, ~13lb ...	The brute force aproach Typically when shears don't cut it, you bring in a saw: Butchers use them to halve cows or pigs, cut through large bones and generally chop down an animal in short time. For the home cook, the larger versions (bandsaw, hand-held circular saw, ...) are certainly overkill, but smaller ones are ...
I have a frozen brown bear (roast?) from somewhere in Alaska I have a small 1.3-pound brown bear roast and don't know what to do with it. It looks pretty lean thru the plastic wrapper. I am certain it was handled and prepared well, though have no more info. I tried a marinade on 2 small steaks and have 2 more left. It...	Like any meat, the best cooking method for bear depends a lot upon the cut of meat. Brown bear, even if taken in the early spring (before they start eating salmon), is pretty strongly flavored. A lot of hunters in Alaska don't even eat brown bears that they take, preferring to use them for taxidermy purposes only. (BTW...
Can I freeze custard? I have some spare egg yolks that I want to use and not throw away and I've decided to make some vanilla custard. But I have no use for the custard right now and might decide to make Portuguese tarts later. So, is it possible to freeze custard and for how long will it keep? If yes, are there any t...	Custard does not freeze well, it has a tendency to separate. If you do freeze it, freeze it right away, leave it frozen for as little time as possible, and defrost it in the refrigerator. I wouldn't leave it in the freezer for more than a month. One way to freeze custard and get great results is to make ice cream! If y...
Cake Projector Alternatives My wife is making a cake for some kid, and she asked me to come up with something brilliant to project an image of the Paw Patrol dog (like this guy) she needs to draw on the cake, but we don't have a projector - apparently that's what they use to draw on cakes, to project the outline of th...	That is totally doable. Just print out an appropriately sized copy of the desired picture and put a piece of waxed paper over it. Using a piping bag, trace the picture with frosting, filling it in. Then freeze the frosting and waxed paper. Once it is frozen, peel away the waxed paper, and put the pieces on the cake. He...
How is jin jun mei (a Chinese tea) made? I'd like to know whether jin jun mei (golden beautiful eyebrow, a Chinese tea) is kosher. To know that, I first need to know its ingredients and how it's processed. What are the ingredients in Jin Jun Mei? How are the ingredients processed?	According to Wikipedia, Jin Jun Mei tea is just a (unsmoked) Lapsang souchong tea or, in simpler words, a black tea. It is considered a black tea of special or extra high quality, but there are no indications that it is produced differently that "normal" black teas. You might double-check with your religious authoritie...
How to store bread dough in the fridge for proofing? My bread book says that I can store the shaped loaves of white bread with sourdough starter and yeast in the fridge overnight instead of just leaving them to proof for two hours outside under a moist cloth. It also says I should put them in an air-tight container. B...	Using the refrigerator for the first rise is absolutely easy, but that is not what you are asking about. For a second rise, tweaking your current approach a bit, I suggest: Place yout bread(s) on a baking tray or similar or use a well-floured banneton (basket). Find a plastic bag large enough to fit the entire tray or...
Bread substitute for wheat allergic What types of bread and bread substitutes are there for people who are allergic to wheat (and also soy), as a part of breakfast fare (sandwiches etc)? Unfortunately most of store-bought bread here in Poland, be it rye bread or corn (maize) bread include quite a large amount of wheat...	If you want to cast a wide net, searching for gluten-free bread might be your best here, even though is a wheat allergy rather than gluten intolerance, since removing the gluten necessarily means removing the wheat. Soy isn't too common an ingredient in breads so you should still be okay. And yes, you can make plenty ...
Durable loaf pans for quick breads? I'm a quick bread kind of guy (pumpkin bread is my fave). I love my teflon-coated steel pans, until they start to flake and rust and I have to buy new ones so I don't get schmutz on my crusts. Two just bit the big one on me, so it's time for new ones, and I'd like to buy ones that w...	You asked for 'durable'. What's wrong with 'proper' traditional pressed steel? Sure they take a while to season in properly, but after that, they last a lifetime… or two… or three. I'm still using the ones my mum got in the 1950s. Every week for 60-some years. Never stick, never seem to age.
What is this food "cr of leek and pot 21814"? I was given some food, one of which is named "cr of leek and pot 21814" I am not sure what it is. Can anyone tell me how to cook it? Is it vegetable, staple, or ...? should I store it in freezer or the warmer part of a refrigerator?	Google suggested it's a CReam OF LEEK and POTato soup. Just follow the instructions on the package to cook this dish. Apparently it is only half-way cooked. Empty the tray into a pot, add as much water as the tray holds to the pot. Heat the soup until it boils, stir frequently. Then, reduce the heat and let it simmer....
What temperature does "keep refrigerated" mean? The packages of my cheese and hotdogs say "Keep Refrigerated" (see photos below). Does that mean I should put them in the freezer, or the other room of the refrigerator? Many food products' packages say "Keep Refrigerated", for example, eggs are labeled as such and with ...	I think there's a bit of linguistic confusion here. Although combination fridge-freezers (i.e. two compartments, one above freezing and one below) are common and we often call the entire appliance a refrigerator, that's more just a simplification. We'd never refer to the freezer compartment (or a standalone freezer) as...
Is cereal supposed to be cooked? I saw many people eat cereal by pouring in milk. I don't have milk. Is boiling or microwaving cereal in water a good idea? Or should I cool drinking water to melt the cereal without any heating?	Packaged cereal such as corn flakes, raisin bran, or the Toasty O's in your picture is "ready-to-eat" — you can eat it dry, right out of the box if you wish, although many people enjoy adding some kind of milk (cows milk, soy milk, almond milk, etc.). I don't think it would taste very good just mushed up with water. If...
What is this distinctive smell in some dry cured sausage? A lot of good dry cured sausage, especially styles of salami with mold on the casing, has a very specific smell. I'm not sure how to describe it, but in my mind it's somehow strongly associated with umami. It's not present in all salami by any means, but very o...	Salumi are generally cured with the addition of starter cultures (Lactobacillus plantarum and Pediococus acidilactici, for example). These cultures add to the sour, tangy flavor, but also to the aroma. In addition, Here is a report on glutimate concentration in dry cured ham. (generally cured with salt alone). I am s...
Older vs. newer stainless pans My newer pans scratch really easily but I noticed that my mother's older, (bought in the 70s I think) heavier stainless pans don't scratch easily at all. The inside of hers looks a bit like the bottom (exterior) of my newer pan, sort of like a stainless steel sink, heavy duty. Hers are s...	Without question, newly manufactured metalware does not match the quality of the same items made several decades ago. I collect a classic style of (copper bottomed) stainless steel cookware that used to be manufactured in the United States. The oldest pieces are heavier and have a finer, more durable finished cooking s...
How to change a vanilla cake recipe to make a chocolate cake? I've seen this question about how to alter a chocolate cake recipe to make a plain cake, my question is the other way around, how to alter a vanilla cake recipe to make a chocolate cake? I read in a website that replacing 1/2 cup of flour with cocoa powder ...	I did this as an experiment last month, because I wanted a marble cake. The part that I wanted chocolate, I just swapped out a half-cup of the flour for cocoa. I should note, however, that while it tasted great, it made a denser, slightly drier cake than did the white cake batter. Next time, I plan to add a couple of t...
Is there an easy way to tell if a pan/pot is oven-safe? I have a couple of old pots and pans laying around in the house and unfortunately I don't have the original box. Is there an easy way to tell if they are safe to use in the oven? Like for stainless steel or non-stick pans are they generally safe to use in the ove...	Speaking in generalizations, without knowing the details of content: Anything with a non-stick coating- I wouldn't put it in the oven. If you don't know what the non-stick coating is made of, you can't be sure if it will melt. Additionally high temperatures and non-stick coating make for off-gassing. Anything with plas...
Canning cheese spreads? I've been doing some research on canning cheese in half pint jars. A few videos I watched showed some good success with cream cheese but cheddar's seem to change a bit in texture and become a bit porous after the process. My thought here was to turn the cheddar into a spreadable cheese before c...	Canning cheese may carry with it a risk of botulism, according to Clemson University Extension and the National Center for Home Food Preservation. Soft cheese is of particular concern. This practice has not been scientifically validated and we cannot recommend it. Cheese and cheese milk can potentially be contaminated...
Which one of the five mother sauces is Sauce Messine derived from? I'm organising the sauce recipes I have and I'm uncertain as to where I should place Sauce Messine. I'm inclined to say it belongs in the bechamel category, or is it a veloute based sauce? I'm not sure. Also where would sauces like parsley and watercre...	Sauce Messine should fall into the bechamel category. Velouté sauces incorporate stock rather then cream or milk. This is a basic answer to the difference in the two, from YIANNISLUCACOS . The difference between velouté and béchamel is that the milk is replaced by a stock, i.e. chicken, beef, fish etc. In every othe...
Vacuum sealing jars of Simple Syrup So I'm looking to make some simple syrups (lavender, basil, etc...). In looking around I see that making 1:1 syrups via the "hot" process it should safely last two weeks and up to a month. If I were to get a vacuum sealer, would that preserve it longer? This would be a resealabl...	sealing a jar just to reseal it is not practical and would not help preserve the longevity of these syrups and shrubs.
Is it possible to turn Rice Krispies back into rice? Specifically, would it be possible to turn Rice Krispies into rice suitable for serving with chicken teriyaki? One of the main characters of the webcomic Leftover Soup is an expert cook. To establish the character's skills, the author has him prepare a restaurant-qu...	Rice Krispies are made from a sweetened, malted and cooked and partially dried rice that is then "popped" similar to popcorn. The manufacturer writes: Each piece is made from a single, toasted grain of rice (...) The physical/chemical process is basically the same as for popcorn. Unlike corn, rice grains contain very...
Can potato gnocchi dough be overworked or simply break? I made potato gnocchi today but while kneading the dough I noticed that within the 5th minute of kneading the dough suddenly starting excessively sticking to my hands and to my bamboo cutting board. Is this a symptom of over kneading or breaking? Or could my han...	Your second suggestion sounds like the most likely option. As long as you had a sufficient layer of flour, it worked, but once it was wetted through, they started sticking and fell apart. This is usual for many wet and tender doughs. Overkneading is practically unheard of in potato based doughs. In bread, you can get ...
Slow cooked chicken I recently had four chicken legs to cook, but my oven had failed a few days earlier. Grilling or microwaving didn't seem like a good idea, so with some trepidation I skinned them and then crammed them into my 3.5 litre slow cooker with some chopped onions, and covered them with some chicken stock m...	I poach chicken, whole or parts, In my slow cooker in stock. To get that beautiful roasted look, I put in under the broiler and watch it VERY carefully. Since the poaching keeps it moist , the broiler will not dry it out.
Why pasta keeps always damp and moist when I cook it? Boiling pasta in itself is easy - however, there's a problem I could never avoid or solve. When I judge the pasta is ready, I pour the unnecessary water out of the vessel, though even if I use a colander, the pasta keeps damp and moist, and even if I put it back to...	Refrigeration does not improve pasta texture; on that front my advice is to cook only as much as you are going to eat each time. Other than that, it sounds like you are overcooking the pasta, so "when you judge it done" appears to be in error, and you should alter your judgement to an earlier point if you find the past...
Why would coffee cause stomach cramps? Are there alternatives to Caffeine? As a student, I am (I was) caffeine-dependant. But whenever I drink coffee I get stomach cramps. Is there a biological/biochemical explanation for this? Why would caffeinated coffee have this effect for some, like me, but not others? Is there a...	You probably need to distinguish between coffee and caffeine. Caffeine is a chemical compound that is a central nervous system stimulant. It is basically just bitter. But coffee contains a load of other compounds that create the coffee taste. Those that affect the human stomach most are tannins, acids and bitters that...
Can I freeze (raw) Brussels Sprouts to mimic the effects of frost? This year has been a very mild winter and all the Brussels Sprouts in the shops are quite bitter as they have not undergone any overnight frosts. Can I mimic the effects of an overnight frost by leaving raw Brussels Sprouts in the freezer for some time...	I tried this recently. Washed & dried them and put them in a plastic bag in freezer for 30 mins only. It worked well for me - they were much tastier and a better texture.
What causes flavors to "marry"? I'm looking at vinegar-based BBQ sauce recipes, and a lot of them tell you to let the mixture sit for a day in order for the flavors to balance each other out. I've also seen this advice for curries and stews - people say that they're tastier the next day because the flavors sink in. Wh...	Perhaps I'm missing some nuance to this question, but the basic answer is that flavors are made up of various chemical components, and it takes time for them to migrate throughout the sauce/stew/curry/etc. Flavor molecules are often rather large, too, which means they tend to move quite slowly when it comes to dissolv...
Are my pots oven-safe? My pots are WearEver Cook & Strain Stainless Steel 1.5-Quart Saucepan Model No.: A8342264 Tramontina 3-Quart Sauce Pan, Stainless Steel Model No.: 80154/516 The handle of the first one is steel, while the handle of the second one seems to be a mix of steel and black rubber (or somet...	WearEver Cook & Strain Stainless Steel 1.5-Quart Saucepan From Amazon Q/
What are the best conditions for yeast to develop? I heard that there are two methods to develop yeast: in cold (which makes the dough taste better) and warm places (makes it develop faster). I also heard that I should use sugar to activate it and some mention salt, though I have no idea for what purpose. How to give ...	I don't find as much influence on flavor .vs. temperature as is generally claimed - I'd suggest running your own experiments on that front before assuming all that is written is utterly true. I do often drag out bread-making for days, but I don't find my "hurry-up and bake" loaves noticeably inferior, though they are s...
What is a substitute for milk when making ham balls? I'm making ham balls (with ground pork and ham), but I need something to substitute for milk. This is because of allergies, not just lactose intolerance: lactose-free milk still causes allergy problems. 2 lb. ham, ground 1 lb. pork, ground 2 eggs 1 c. bread (used...	As ChrisH said in the comments, probably all that matters is that the milk is a liquid. If the end result is supposed to be something solid, there can't possibly be that much milk in there, and the fat and flavor of the milk are pretty small compared to the meat. So, just use another liquid. If you're not worried about...
Is picante sauce a type of salsa? My dad asked for picante sauce at the store. I never heard the phrase, and asked if he meant salsa. He told me no, he meant picante sauce. He wanted Pace's picante sauce: This was opposed to Pace's sals	Now I thought the first one was a "salsa", just a special type of salsa. However "salsa" doesn't appear anywhere on the jar. Furthermore on www.pacefoods.com, there is a distinction between salsa and picante sauce. This led me to believe that "picante sauce" is NOT a type of "salsa". If translated literally to Spanish...
Does it matter if I make waffles in a frying pan? I have some waffle batter ready (here is the recipe) but I don't have a waffle iron. Is it okay if I make it the way I make pancakes, by pouring batter in a frying pan?	Sounds like your question is actually whether you can make pancakes with waffle batter. You can certainly give it a try, especially since you already made the batter. Not sure exactly how the texture will turn out, but the ratios are pretty similar to pancake batter so they'll probably be good enough you'll be happy ea...
Will cooking a beef topside joint on a very low heat overnight make it dry? I bought a 1.8 kilogram joint of beef topside (called round in the US, I believe) and I am kicking myself for not buying a rib joint because it had more fat on it. Anyway, there is so little fat on the topside that I'm concerned it will dry ...	If you add some liquid to the pan as well as covering it tightly, it should be fine. I'd suggest browning the joint well in a frying pan, slicing plenty of onions, resting the joint on them in the roasting tray, and then adding an inch or so of water to the pan before covering. This should keep the joint moist. With a ...
Amount of time boiling gnocchi When boiling potato gnocchi, I'm told that they should remain in the water until they float to the top. My question is, what happens to them the longer they remain in the boiling water?	If they stay too long, they soak up water, get soggy or mushy and finally disintegrate, leaving you with a rather weird kind of lumpy potato soup.
What to do when I accidentally put too much salt on the meat? I'm still learning to cook, and yesterday I put too much salt on the meat when I was cooking it. What I can I do to not waste the meat? I still have some raw meat but I'm afraid to make it too salty if I mix both together. I heard I can put the meat in boil...	There's no single answer, as there's a few considerations here: Was it ground meat, or a larger chunk? How far cooked was it already? How far over-salted is it? Is it being cooked in some sort of sauce or other liquid? Depending on the answer to those: If it's not over-salted by much ... serve it with a sauce that h...
Non-melting fruity filling for cookies I'm trying to bake a kind of cookies in an oven at 400°F and I need a fruity tasting filling that wouldn't melt at this temp. Any advice? P.S. Just for reference, the original Russian recipe uses a thing called "povidlo" which is a kind of hard marmalade that you can cut with a k...	This question dates from the end of 2015 but perhaps my answer might prove useful to other readers. I imagine any homogenized jam would be suitable after drying out sufficiently. Reducing a jam on the stove top could be tedious with constant stirring to prevent burning. But it should be an easy matter to do in the oven...
Storage options for Oyster mushrooms Found about 5 pounds of Oyster mushrooms today in southern Ohio. First time for me. What is the best method of cleaning and storing for long term? Do these dehydrate well or should they be sauted and frozen? I know some mushroom are ruined with a water bath.	I haven't tried this myself but upon researching on the web, there are several ways that you can preserve mushrooms: (please click the sub headings for reference) Freezing mushrooms - Freezing your mushrooms will allow them to keep their great flavour, but freezing leaves you with a soggier looking mushroom. Frozen...
Dividing Pizza dough to balls before baking I see in a lot of recipes for Pizza baking that you need to divide the whole mass into several balls before the first proofing or before you make the pizza. I find it more convenient to just have the whole mass together until I actually need to bake and then I just take a ch...	Probably so that the gluten can relax before you go for the final forming. By forming it into a ball you are starting it towards "pizza pie disk shape" from "formless mass of dough." If it rests for 10 minutes or more in that shape, proceeding to further shape it into a disk will go easier (and further, if desired), w...
Can I salvage cookie dough made with whole eggs instead of yolks? I was making the dough for cookies and was supposed to add just 2 egg yolks and I added 2 whole eggs. What was supposed to form a ball just made a really thick batter. So, do I have to start over or is there a way I can fix this? Recipe called for 4 c...	If nothing else, the egg whites have added additional liquid to your dough, so maybe you can compensate by adding more flour. Try taking a small portion of your "batter" and add a little flour to it. See if that brings it closer to the consistency you expected. If you can determine how much flour is needed to fix just ...
My split pea soup is bland I have never cooked for myself and have just tried to cook split pea soup in a slow cooker. I tasted it after 3 hours and it had no taste at all. I simply put dry peas (pre split) in with water and a little salt. What can I do to enhance the flavour?	Look for recipes and add in the things your attempt is missing. The common denominator will probably be meat (ham bones are common), more salt, and pepper to taste. If you want to take a shortcut, you could use bouillon cubes or paste to provide both meaty flavor and salt, though pork is a lot harder to find than chick...
How to adjust time for oven stuck at 350F My oven is stuck at 350F. I need to cook a lasagna that requires 400F for 1:55 (one hour 55 minutes). I also need to cook a turkey at 375F for 4:30 (separately). How do I adjust since my oven is stuck at 350F? The two means are back to back, not together.	Turkey and lasagna are both fine at 350F (177C). For turkey, here's a guide at 350F. From AllRecipes: Take the turkey out to rest when the thickest part of the thigh registers 160F (71C). Carry over will bring it to 165F (74C). (Picture from Fine Cooking) Your lasagna will be fine too, it just needs to cook a bit long...
How many black tea leaves are required per 125 ml of milk + 25 ml of water? I use one table spoon of Tata Tea Gold leaves per 125 ml of milk + 25 ml of water. I boil the mixture of milk and water first. Turn the gas off, put the tea in and stir it, and then I place a lid on the vessel for 6 minutes. After 6 minutes I...	Loose leaves will be "coarser" than "broken" teas and usually look "rolled up" or "curled". I'd start with a bit more (e.g. a heaping teaspoon loose leaf vs. a scant level teaspoon of broken) and see how it turns out. Many sources sugest meassuring tea by weight, thus eliminating the variance due to different "packing...
What do the base ingredients in pancakes do? So here are the ingredients for "Dutch" pancakes (which are much like French crepes, quite flat): Flour Milk Eggs Pinch of salt And for more "American" style I guess you also need: Baking powder All the various ingredients contribute differently to the end result: fluff...	The range of possibilities with a basic pancake recipe is not very broad. There are additional things you can add of course, but the basic recipe is really basic. Eggs are mostly protein. When you cook an egg, it goes from liquid (basically) to solid. The egg blended into the pancake batter will do the same. Pancakes a...
Why is Himalayan Salt Pink? I have heard it is from an ancient ocean floor's deposits that have since been uplifted by the Himalayan orogeny, but what in that ocean water made the salt pink. I've been to the Bonneville Salt Flats and the salt there is a normal white color. Other questions, for example Pink salt vs reg...	As stated in the Wikipedia article about the salt, the pink color that sometimes occurs is due to iron oxide: Himalayan salt is predominantly sodium chloride (95-98%), contaminated with 2–3% polyhalite and small amounts of ten other minerals. The pink color is due to the presence of iron oxide. As a source, the artic...
How much calcium propionate should I use as a bread preservative? Love to bake homemade whole wheat bread, but after a few days it becomes moldy. No refrigerator, nor freezer available. I understand that calcium propionate is a safe preservative, but don't have any idea what amount to use. If my bread has four cups of...	Most sources recommend 0.1% or so, but not more than than 0.5%. Try to use only enough to achieve the preservative results you desire. In other words, for 1000g of flour, start with 1g of calcium propionate. If that works good for you, then stop there. If you still think it's spoiling too soon, then next time try 2g o...
Is it safe to freeze ground beef one day before its expiration date? I ended up buying some ground beef that was 50% off, I left it in the refrigerator one day, and now when I was cutting it into 500g (1.1 pound) pieces to freeze, I noticed that it was only one day to the expiration date. Could it still be frozen and...	It's fine to freeze, no need to cook if you don't want to; just be sure to use it immediately after thawing. Freezing things essentially stops the clock: food will stay just as safe to eat no matter how long it's frozen. It can deteriorate but it's more about drying out (freezer burn), taking on odors, and so on, not s...
What cooking techniques can be used on a barbecue? I was a vegetarian for several years and still live in a vegetarian household, thus all of my cooking experience is with vegetarian food. My partner and I have made an arrangement that I can cook meat for myself on our gas barbecue. Since I have no experience with coo...	First off, you can use a gas grill as a gas burner, and cook anything you could on the stove. It won't be very efficient, and won't be as pleasant as using a stove, but it'll work. The one big inconvenience is that since the burner won't be appropriately sized to the pan, or directly beneath it, you'll need pots and pa...
What are these crispy bits on top of rice? What are these crispy bits on top of rice that look something like this, but are perhaps a bit smaller: (Picture taken from this blog post.)	Those are fried onions. They're pretty recognizable, but for confirmation I did a search by image and found this blog post in Finnish containing that exact image. The caption underneath the picture is: Kun riisi on kuohkeutettu, sipulit lisätään mukaan - n. kolmasosa jätetään koristeeksi. Google Translate translates ...
Tamales with rendered turkey fat and clarified butter - No pork? A friend of mine is coming back into town tomorrow and I have been planning a dinner for the occasion. I have been planning on making tamales out of leftover turkey. We talked earlier and she told me that she loves tamales, but she reminded me that she d...	I recommend clarifying the butter first, and then using it for your tamales. Butter is about 16-18% water, which could significantly affect the fat content of the dish. If you do that, it should work fine from a mechanical perspective; the melting points and viscosity are similar enough. I think you may run the risk of...
What is a good method to clean stainless steel hot water pot? Cleaner / Stripper Note - If this question requires more information to be a better fit for the website, please comment so that I can make it a better question. I have seen the suggestions over at the following thread: Given the images of my pot and the nat...	Wow! That is quite a patina you have built up there. I would try Barkeeper's Friend (oxalic acid) in a thick slurry and soak it for a day and see what happens to remove the blackening. It still won't remove the orange enamel paint though. So you might end up having to wet sand it after taking it to a wire wheel. Sound ...
Vegan alternative to Mozzarella I'm familiar with many fine vegan cheeses, ranging from cream-cheese to Camambert. Undoubtedly much progress has been made in this area in recent years. The one (important) cheese I have yet to find a suitable replacement for is Mozzarella. More specifically, I'm interested in a vegan c...	Late but you have to try the vegan Mozzarella from Miyoko's kitchen. Its the only Vegan Mozz I've found that tastes great cold i.e. in a caprese sandwich but it also melts very well as I use it on pizza all the time. It may be sold locally in your area I would use their retail location finder. https://shop.miyokoskitc...
DIY Pot Noodle safe ingredients I'm looking to make some of these DIY pot noodles or "pot ramen" or whatever folk might call them. I've got a load of ideas for what to put in them but no idea how safe it will be to eat given the minimal cooking that's available by just pouring boiled water. So, can anyone advise if an...	None of those items need to be heated to be safe, even if you eat them daily. Vermicelli is just pasta, made from wheat four, rice flour or mung bean flour. It may not be palatable under-cooked, but it won't hurt you unless you are sensitive to that ingredient. And if you are sensitive, cooking it won't help anyway.
How do I thicken Advocaat without evaporating any alcohol? To resurrect an 1-2 year old English Christmas dark fruitcake, I removed the icing and marzipan, infused it liberally with whiskey liqueur - then cut it into cubes. I then served it with cocktail sticks and a dip of pure Advocaat. It was a great success, but t...	Use more of the thickener that is already in the advocaat: egg yolks. Make a custard with egg yolks and advocaat, heating gently until it thickens, but not beyond 60 C / 140 F or you risk curdling. A water bath is safer than working directly on the burner. At that temperature, the loss of alcohol due to evaporation is ...
What is used in the production of dubu (Korean tofu)? Tofu, in Korea, is known as 'dubu'. This product is very similar to (possibly exactly the same as) the Japanese counterpart. What is used in the process of making authentic dubu? A quick internet search has failed to give me any results for making dubu, but there ...	As far as I know, Korean and Japanese tofu are effectively identical in taste and preparation: my Japanese wife, who is generally quite particular about her ingredients, happily buys Korean brands from a Korean grocery for her Japanese cooking. If you're dead set on making your own, in both countries the key ingredient...
How do I grind almonds for making marzipan? I want to attempt making marzipan, and the recipe I'm considering calls for 200 grams ground almonds (link to full recipe). How fine should the almonds be ground? Is it something that I can accomplish at home (I have a food processor or a coffee grinder), or should I be look...	The recipe calls for ground almonds. This can be done in a food processor. You may wish to remove the almonds' skins beforehand, and you also may wish to toast them. Both of those are very common, even though neither is essential. With this particular recipe, I'd be inclined to toast them but leave the skins on. Once ...
Can I peel a mandarin orange like the commercial canners do? I can't stand the pith on citrus fruit. Canned mandarin oranges seem to have their segments magically removed from the outer membrane that surrounds it. I know how to supreme a citrus fruit, and that is what I do when I want to eat one, but the canned ones d...	In theory, yes you can. Whether you want to is a completely different question. The segments are "peeled" by soaking them in hydrochlorid acid. Which sounds worse than it is, because the concentration is somewhere between 1% and 0.3% (sources vary). (1) Once the outer skin is dissolved, the acid is neutralized by dump...
What is the white powder on sourdough bread? I often see sourdough bread loaves with a white powder/dust on the crust. What is this white powder?	Typically that would be whatever was used for dusting the loaves or the bannetons, either flour, starch or sometimes semolina. It is done to prevent sticking and for decorative purposes - often both: (Source)
How to clean an induction stove from overheat? After all water in teapot was boiled, an empty teapot was left on the surface and stove was turned on. You can see the spot on the photo. Is there some ways to fix or clean this? Induction hob model BOSCH PIB673F17E.	It depends what the 'stain' is. If it's just surface deposits from the bottom of the 'teapot' (kettle?) transferred to the stove top, use a recommended proprietary cleaner (depends what country you are from what is available, ask at a hardware store for ceramic hob cleaner or induction hob cleaner). If it's in the bulk...
Should I add water to my homemade orange juice? I am considering adding water to my fresh-squeezed orange juice. The purpose is mainly to obtain a juice that is less acidic and easier to digest. I suppose there are pros and cons for mixing water/orange juice and I am wondering if mixing them is a good idea. Does wate...	Does water affect the conservative value: I doubt adding water would noticeably hurt the conservation value, but you could always add it to an actual serving, instead of pre-mixing it. Does water affect the nutritive value: It would of course go down per serving. Less juice in the same serving means less of the nutriti...
Is garnish meant to be eaten? Are sprigs of plants decorating meat dishes, or the slice of lemon/olive in drinks meant to be consumed? Are they at least safe to eat?	Garnishes should always be edible - there may be laws depending where you are, but in general anything on your plate should be edible or very obviously not meant to be eaten (like a skewer or a paper wrapper). Depending on the specific case, it might not necessarily be meant to be eaten, though. The defining characteri...
How does removing the germ of garlic help with breath/digestion? I have recently heard from a friend who is a chef, that removing the germ in a garlic clove helps with reducing the garlic breath and also avoids digestive problems some people have when eating garlic. This was also mentioned here (e.g. https://cooking.s...	According to this blog it makes a difference when the garlic isn't cooked (but less so if it is cooked) http://www.davidlebovitz.com/should-you-remove-the-green-germ-from-garlic/
Unopened shredded cheese gets soggy in the fridge I just moved out of my parents house and I'm fairly new to cooking and how to store stuff. I bought a package of shredded mozzarella like a week or so ago and put it in the fridge. Today I was planning to do something with it but I realized that the inside of the packa...	Traditionally, mozzarella is sold extremely fresh - as in made that day or the day before. If it's held for more than a day or so, it comes packaged in a brine. Most of the American stuff is just too soft to be held for packaging like other shredded cheese in the mega-mart. In the US, being extreme gluttons for conven...
Is there REALLY a difference in powdered milk brands for baking bread I reading a new to me bread recipe it calls for a specific brand of nonfat dry milk powder (such as Alba). I wonder if there is a difference in brands/ makers or is there something special about this brand?? Is it just a suggestion OF a brand due to...	There are some differences between powdered milk brands -- most significant is in if they have fat in them or not. Most powdered milk are non-fat, but there are a few such as Nido that contain fat in them. Your recipe specifically says nonfat powdered milk, so it significantly reduces the differences. There might be ...
Can cooking or processing generate more natural sugars? This question excludes all added or synthetic sugars (which I abbreviate to AS), and refers only to only natural sugars intrinsic and inherent in food (which I abbreviate to NS). I wish to clarify the following helpful comment in response to my (now closed) ques...	The comment you cite obviously means the second explanation. The total quantity of sugars within the apple is not considered to increase in apple sauce making. Its density, however, does increase. And the increase can be substantial, as fruit is mostly water. In fact, "table sugar" is nothing but processed (concentrate...
Does "American" Food exist around the world? In America, foods generally considered to be of foreign origin are referred to by the country or region which they are originally from. For example, "That Italian restaurant just opened, let's try it.", there are many Italian restaurants in America which serve food genera...	The "big chain" type certainly exists basically everywhere by now. There is a reason why the Big Mac Index is suitable as an economic indicator: you can calculate it for almost all countries in the world, because you can buy a Big Mac in almost all countries in the world. A second type of "American restaurant" is much ...
Help translating an older Recipe I have an old recipe handed down from my great great grandmother in law, for what she called brown bread. Unfortunately it has a few ingredients that I don't recognise. I did some searching on google and I thing I have figured out what different things are but I want to make sure. The...	"Sweet milk" is indeed standard fresh milk. It is just how people used to talk about it, to distinguish it from "sour milk". "Sour milk" is also "buttermilk". It seems that over the years, people stopped selling actual buttermilk (which is the whey left after removing the fat from the sour milk) and started using the ...

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