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Chicken broth without gelatin (storebought and homemade) When I make chicken stock at home by cooking meat and bones, the resulting fluid contains a considerable amount of gelatin, as observed in Why did my Turkey Stock turn into gelatin?; it solidifies when chilled. When I buy commercial chicken broth/stock in a can ...	The gelatin has come out of the bones; I find a good chicken stock is often a bit gelatinous when cooled. As a general rule, when you cook stock for a really long time/on a higher heat, then it's likely to have a higher gelatin content (as it will reduce more and there is also more time for the gelatin to transfer fro...
Boiling Beef Chorizo as part of a soup base? I'm wondering about the results if I were to try boiling beef chorizo instead of frying it for use as part of a soup. (My girlfriend insists this is a recipe for disaster, so I'm asking for more information here rather than try it on my own.) Chorizo is oily and is generall...	You could fry it off with your veg base, remove it, make your soup and then add the chorizo to serve. Boiling chorizo is just a bit of a waste
How to set up the sous vide bath for guineafowl breasts? I have a hard time finding hints on how to sous-vide guineafowl breasts properly. Traditionally in an 140-165°C oven they’re really hard to get right. Some of the few recipes i’ve found place them in a bath of ~65-70°C for some 30-120minutes. This feels a bit sh...	One of the benefits of sous vide cooking is that you cannot cook food over the temperature set, if you set the temp to 70 degrees it's physically impossible for it to go over that. This means that if you cook it longer than it needs to get up to the desired temperature you won't dry it out. I would think for guineafowl...
Breadmaker bread not remaining fresh long enough I have an issue with the bread we make in our bread maker. My wife claims it is not fresh enough to eat if it is more than 1 day old; however, she will eat shop brought bread that is 2 days old. This leads to the birds in our garden getting fat! Is there a way to make (...	I assume you're trying to extend shelf life for a couple of days, not weeks. One possibility is dough enhancers, many of which improve shelf life. Most can be very easily incorporated into an existing bread machine recipe. There are a variety of possibilities, and you can also buy commercially available dough enhancers...
How do you clear food that sticks to the cutting knife? I am now typing this with 1.5 hands because like a moron I cleared parsley that stuck to the knife with the edge towards my hand. After a quarter cup of blood it is a powerful lesson to never clear the knife with the edge towards my hand. But how then do you cle...	even the greatest knife masters will forget every once in a while to clean with the edge in the opposite direction No, they won't, not after cutting themselves a couple of times. It's natural to cut yourself while cutting food, occasionally, but I have never cut myself while slipping food from the blade. Always keep t...
Can old eggs affect my Creme Brulee? I have about a dozen eggs which are very near the expiration date and about half a dozen week or so old eggs. Now I thought I could either take advantage and whip up a Creme Brulee. My question is, do old or near old eggs have any sort of positive or negative impact in the cooking...	As long as the eggs aren't expired you should be fine. I've made creme brulee many times with both fresh eggs and not so fresh with similar results.
Is there anything wrong with rubbing a stick of butter on the pan? I find it easier to just rub the stick of butter onto a hot pan to grease the pan instead of cutting off a piece and putting it in. However this would heat up some of the butter on the stick. Would this have any adverse effects?	It would depend on how quickly you use the butter, how thoroughly the pan was cleaned, and how long the pan was stored between uses/washes, and how clean your hands were when rubbing the butter in the pan. The more contaminates you introduce the butter and the longer you store it, the more likely the butter will spoil....
Shelf life of open jarred anchovies and anchovy paste in the fridge? I like having anchovies in some form or another around, and whenever I buy them (in paste or jarred form), I end up with extras and store them in the fridge. Searching around on the Web has a mix of opinions on their shelf life, with some saying day...	I would assume there is enough salt content to render these fairly stable in the fridge. I would just avoid fingers in the jar to avoid any potential surface contamination. In the long run, I would go with whole, salted anchovy, which have an indefinite shelf life. I keep an 800 gram can (opened, but covered with fo...
"Shelf"-life of frozen Kaffir lime leaves A scale infection ruined my vision of a constant supply of fresh Kaffir lime leaves. I salvaged the unaffected leaves and now have a baggie full of frozen leaves in my freezer - My local asian food store sells them frozen and I figured I'd take a leaf out of their book. But ho...	Answering from personal experience: Mine are in the freezer now for 5+ months, and don't show any sign of degradation. Not in smell, not in texture, not in color, not in taste. I expect them to be like that for some time to come.
How long will vacuum sealed grilled lemons keep in the refrigerator? I have cut in half and grilled lemons, then marinated with sugar, herbs and a little oil... All of which have been vacuum sealed in my fridge for about two months.	Vacuum sealing food does not make it safe at all. You have to treat it like any other cooked food, only with the added risk of botulism. I was looking into whether your lemons might be acidic enough to be treated as a refrigerator pickle. I could not however find anything to confirm that. Worse, newer studies recommen...
Culinary term for non-flavor defining ingredients In a strongly flavoured soup/stew, curry, or sauce, or salad, you sometimes add other ingredients (eg mixed vegetables) that do not strongly influence the flavor of the end result, but are chosen for color/looks, nutrition, texture or bulk. The flavor/character of the ...	I am going to go with ... Drumroll please ... Fillers credit to my girlfriend who helped me figure out the word I was looking for. Examples like you stated...starchy root veg in beef stews or the rice in black beans and rice. Though ingredients used to add color I would really call a garnish even if it's not placed on ...
Reducing sweetness of packaged cookie mix I have a Betty Crocker cookie mix and I find it too sweet. Is there a way to adapt it and make it less sweet? I'm not an experienced baker so I don't know if simply adding more flour will work.	Probably there is no such way, at least not one that's worthwhile. First, there is the problem that designing a recipe well is a skill which very few people have. Experienced bakers can progress to it, but inexperienced ones can make 100 trials but won't understand what went wrong with any of them. Unless you're in it...
Do I need to let wine breathe if I'm cooking with it? Some red wines benefit from being allowed to breathe for some time before being drunk. If I'm using such a wine for cooking rather than drinking, do I still need to let it breathe?	Not really. Letting the wine breath is basically just allowing some of the phenolic components of the wine oxidize lightly, which can improve the wine in your mouth. However when you are cooking, you are beating the piss out of the wine anyway and loosing most of the gentler esters that are improved thusly. Additionall...
Why add lupin flour to white bread? We buy ordinary, American-style white sandwich bread from a national supermarket chain. I just had a look at the ingredients and was surprised to see that, in addition to wheat flour, it contains lupin flour (Lupinenmehl in German): I know that lupin seeds are edible when prepared...	From a seller's product description1: In der Backindustrie verwendet man Lupinenmehl als Zusatz zu Brotmischungen, da es das Brot aromatisiert, elastischer und länger haltbar macht. (The baking industry uses lupin flour as additive in bread mixes because it makes the bread more aromatic, elastic and increases shelf ...
How does gumbo spoil while still cooking? I'm new to new to New Orleans style of cooking. I heard that gumbo spoils while still cooking. Is this true. I'm confused. Any answer would help.	I believe in this context, spoil is not referring to food safety issues such as dangerous pathogens, but rather that the dish does not fulfill its culinary promise. For example, any soup or stew that is cooked on too high a heat will become burnt on the bottom. You won't get sick from eating it, but from a flavor aspec...
What is the "honey stick" called? I often see this utensil used in pictures of honey: I've never seen this stick-like utensil used in other contexts, just for honey. But what is this "honey stick" called exactly? And is it used only for honey or for other things?	The most common term is "honey dipper". It goes by several different names, though... largely because people usually can't remember what it's actually called: Steven of The Sneeze takes a look at the widespread use of "the honey thing"—also known as a honey dipper, honey wand, or honey drizzler—on cereal boxes despite...
What is the function of this shallow, 19-divoted, eared cast iron piece? This piece was given to me a few years back by someone who picked it up at an estate sale. At the time I cleaned it up, re-seasoned it, and promptly forgot about it. At first blush I thought maybe it was an escargot pan, but on further attention ...	They look like the Dutch "mini pancake" pans... they're used to make poffertjes. There are nearly identical pans on sale here. The Wikipedia article talks about them more specifically: Poffertjes are a traditional Dutch batter treat. Resembling small, fluffy pancakes, they are made with yeast and buckwheat flour. Unli...
Refreezing Fish? Safe? So I bought some Atlantic salmon 2 days ago and put it in the freezer soon as we got it from the grocery. Anyways last night I put it in the fridge to thaw out for today, well today's plan's got moved around and I didn't have a chance to cook it.....so I put it back in the freezer. Is this safe...	As far as food safety goes, you are fine: Neither was the fish in the danger zone for the thawing, nor did you store it in the fridge for too long, even considering the second thaw in the future. However, the food quality suffers from each freeze/thaw cycle: Ice crystals damage cell walls and causes loss of liquid, whi...
How can I improve the shape/appearance of this bread? I've been making bread from this recipe: 550g flour 370 water 12g kosher salt 4g yeast Knead in the stand mixer, shape into an ovoid bâtard kind of deal, slash diagonally, and bake 45 min. at 450F/230C. Taste & texture are good, but instead of a nice-looking loaf...	Before we start on what might have gone wrong, let me assure you that you obviously are doing a lot of things right: You have surface tension in your loaf and good oven spring, meaning you got the shaping right and seem to put your bread in the oven at a good time during the final rise - my guess would be "slightly und...
What factors to consider for a long lasting salad? I'd like to make salad in bulk for the week ahead on a weekend, which I will store at home in the fridge, to take to work. My gut feel is that what I'd typically put in salad (leaves, tomatoes, cheese etc) won't last long enough to be worth making in bulk, even if I...	-Make slaws of hardier vegetables - bell peppers, carrots, unripe papaya, hard cabbages. Both kinds - the ones that are slightly cooked with a boiling vinaigrette, or the ones prepared raw (som tam for example) , can last a few days in the fridge. -Pickles tend to be a hardy ingredient. -Keep a cold but not freezing fr...
Cooling cooked onions before adding to raw mince In Masterchef The Professionals (season 8 episode 11), Marcus Wareing demonstrates his skills test and cooks a burger. In the process, he rapidly cools the onions after sweating them by placing them on a freezing tray. Would it make a noticeable difference to skip that ...	I don't buy his reasoning, though I don't know for sure. So, if someone knows better, I am happy to be corrected. However, I do have two theories: 1. I suppose it is possible that the heat from the onion will start melting the fat in the ground meat...but would that keep it from holding together? I doubt it. Plus, t...
UK scones versus US scones I remember listening to an America's Test Kitchen podcast where they compared UK v. US scone styles. They asserted that they were quite different from one another. And they seemed to favor the UK scone, their comments regarding a UK scone sounded alluring. My question is, do you think there ...	The BBC is a good source for classic british food; here is a classic buttermilk scone recipe here, and here is another made with milk. (I'd say buttermilk is the better way to make them. The correct way to eat one is in a cream tea - a pot of tea, a scone with tea, strawberry or raspberry jam, and clotted cream, served...
Making toad in the hole with duck eggs I've been keeping ducks for a couple of years, and therefore I cook with duck eggs, since they're effectively free. They're Indian runner ducks, which aren't very large, and the eggs are pretty much the same size as a large hen's egg, so I just switch them one-for-one, although t...	Toad in the hole batter, which is the same as yorkshire pudding batter, uses eggs for lift and partly as the binding agent. Lift comes from expansion of gases, including water vapor. Egg white is 90% water, yolk is somewhere around 40% water. A large egg is usually somewhere around 60g out of the shell. With a hen's e...
Fake poached salmon machine? I went to buy what was advertised as "poached" salmon from my supermarket's prepared food counter and noticed that some of the edges were browned, so I was like, "Huh?". I interrogated the guy whose response was more or less unintelligible, but he did use the word "pan" which made me even ...	After further inquiries and experimentation I have discovered when cooked salmon is left out for a long time it starts to turn dark orange at the edges, probably due to oxidation. So, possibly the browning is due to being left out a long time, not over cooking, however, it could be due to overcooking. After I complaine...
Does jerky need to be preserved with nitrites? I found some chicken jerky in the store that does not contain nitrites/nitrates or celery extract. Is it safe that way? Is it because it is dried? Thank you! These are the ingredients from their website: INGREDIENTS: CHICKEN BREAST, BROWN SUGAR, SUGAR, CHICKEN BROTH, FLAV...	Yes, your nitrite-free jerky is safe to eat. Nitrites are only one possible method of preservation, along with smoking and salting the food.
Coins in bread? Is it customary, in Greek or any other cuisine, to put a nickel (or any other coin) inside the bread? I know it is tradition to bake an inedible baby figure into Mardi Gras "King Cake:" but I had not heard about this nickel/coin tradition. Assuming one does not eat the actual coin itself, is it eve...	It's a tradition in Scotland as well. A boiled suet fruit cake Clootie Dumpling is when eaten at Christmas especially has small coins and charms included in the mixture. The mixture is put in a clean muslin cloth and boiled. Although traditionally eaten at Christmas the pudding is also eaten at other times but the co...
How to avoid using artificial food coloring in cookie and cake decorating It's been a week since I started some cake and cookie decorating, and normally one needs many colors to come up with a lovely colorful final result whether it is Butter cream, royal icing or fondant. So I'd avoid using artificial food coloring a...	Natural food coloring kits, consisting of powdered concentrates, are available at health food stores in some regions, eg http://shop.biovegan.de/biovegan-farbspass-farbende-lebensmittel-5x8g is common here... and in this case, there is no cochineal in there, since insects/arachnids do not widely qualify as vegan, and t...
Will these types of pots work for cooking gumbo? I will be hosting a party and need to purchase a larger pot to cook gumbo for the number of guests I will be having. I currently cook gumbo in a smaller thick-bottom All-clad pot. The roux is peanut oil based and I do well cooking it in these pots I currently own. I am ...	As for working, they will certainly work. A cook can learn to use pots with irregular heating patterns. The bigger problem is, can you work with large pots? If no, then your plan won't work, independently of the pot thickness you choose. A pot of this size just doesn't behave like a small pot. It will have a heat grad...
To what extent are dimpled pans interchangeable? We recently got a very popular question, What is the function of this shallow, 19-divoted, eared cast iron piece?. It centers on recognizing exactly what type of dimpled pan is on the picture, and it is obvious that several users don't make a distinction between them. I...	There were five dishes mentioned in that post: Poffertjes Dutch pancake puffs. Small, shallow impressions. Æbleskiver Danish pancake balls. Large, deep (half-spherical) impressions. Takoyaki Japanese octopus pancake balls. Small, deep (half-spherical) impressions with a lip around the edge. Kanom Krok Thai coconut pan...
Shipping Homemade Mozzarella I would like to ship homemade mozzarella. I'm considering purchasing a vacuum packaging system to preserve it for the 2-3 day trip. Is this recommended? If not, are there any alternatives?	Mozzarella needs to be refrigerated, outside the fridge it has a limited shelf life, see our generic question: How do I know if food left at room temperature is still safe to eat? So shipping without some means of cooling will result in an unsafe product, look into shipping methods for perishable products. Your local m...
What is the difference between expensive wine and regular wine? It's fairly known at most supermarkets and stores you can get regular, cheap wine. However, at some stores who dedicate themselves solely to liquor and spirits, they sell incredibly expensive wine, even up to $2k from where I've been. As someone who has ...	There are several factors that increase price. Some are related to the objective quality of the wine, some indirectly linked, other are rather disconnected from quality (but not necessarily irrelevant, as we'll see). It's also worth noting that being of high quality doesn't necessarily mean being appealing to the aver...
How does produce grading in the US work? The US has a lot of standards about grading produce. Is everything graded on the same scale (with the same labels)? What characteristics do the grades generally depend on, and what characteristics do they ignore? And is all produce graded, so that for example I can go to the st...	Is everything graded on the same scale (with the same labels)? No. Grading is specific to every kind of fruit or vegetable, and often grading can be different depending on the form of the produce (fresh vs. canned vs. frozen vs. juice vs. headed for further processing, etc.). Also, different nomenclature is used f...
Stretchy Lebanese flatbread? When I used to get donor kebabs in Brisbane, Australia, the store I would frequent would serve them in a particular stretchy flatbread, who the store owner told me was a type of bread from lebabnon. The distinguisihing features I noticed were the complete lack of brown spots commonly found...	In Melbourne, Australia, there are several types of flatbread termed Lebanese and one I know is stretchy-like. If you check out Australian chefs for recipes - Donna Hay, Greg Maloof and you'll need to check others online. If I find out what the brand is I'll put up another note.
How to preserve coated popcorn? I have an idea for making coated popcorn with caramel or marshmallow. I have not tried this yet. I do know popcorn gets hard and tasteless quite easy. Is there a different technique I can do or add a preservative to the recipe that would not affect the taste?	Couple notes: Moisture; biggest enemy; you need to make sure popcorn is dry and cool before packing. Use coconut oil; something in the oil seems to prevent popcorn from going stale. Packaging; I like to use large glass jars for saving popcorn. Air tight is a must.
Do tinned anchovies need to be sold cold for food safety or quality reasons? Anchovies, tinned or in glass, is sometimes kept and sold cold. I don't see that happen with other foods. Is there a food safety reason for this? If so, does it mean that they also need to be kept refrigerated after purchase even if unopened?...	I found this very informative article from the Crown Prince company, an anchovy canner and distributor. Apparently the reason for cold storage has to do with the preservation process and product quality: Anchovy Handling Anchovies are a "semi-preserved" product. This means that they are not sterilized by either coo...
Why do you need to wrap containers of brined meat? Everyone says you should seal whatever container you brine your meat with using tinfoil or airtight nylon. What are the reasons for this?	Besides the issues with contamination, a good tight seal helps to contain any sloshing when you're moving the container around. This reduces the chance of spashing brine when intentionally moving the container, or when pushing it out of the way to get to something behind it. A minute or so of prevention can save you a ...
Where can I find yak butter online or in NYC? I was told by a Nepalese acquaintance that it's not available. Seems unlikely.	Often finding exotic ingredients means determining which cultures use that ingredient, determining where there's a high concentration of immigrants from those regions, and checking for stores in that area. In this particular case, we know that yak is a staple of Nepalese cuisine, and searching for Nepalese restaurants ...
How are Thin Slice Beef rolls for hot-pot prepared in restaurants? I was wondering how Thin Slice Beef rolls for hot-pot prepared for in hot-pot restaurants. Are they sliced and manually rolled, or is there a machine that is used to do the lot? Cheers. Picture for reference: https://chowtimes.files.wordpress.com/2011/...	When I worked at a Japanese restaurant in Seattle years ago they would freeze the beef and then use a meat slicer to cut it really thin, then roll it up. It's possible there is a newer device i'm unaware of that does it automatically but it is a fairly simple process.
Sous Vide Beef steaks look overcooked at 59°C and 56.5°C I have just started cooking steaks in my sous vide machine. I am getting results when cooking sous vide that do not agree with the theory and instructions I have read. For my experiments I have cooked “rostas,” which is a beef part close to the filet (see link)....	If your sous vide machine is cooking to the right temperature then your steak is not overdone. That's the beauty of the process, your meat will go up to the temperature you set and no higher. You need to take the temperature of the center of the meat when you take it out. If the temperature of the meat is higher than y...
Does honey actually tenderize meat? I was recently reading a cooking manga named Shokugeki no Soma, in which the protagonist uses unconventional methods to cook specific dishes. In one chapter, he uses honey specifically to tenderize meat in a short amount of time. Here's the chapter page specifically: I tried it fo...	Based on the description given in the manga (specifically "I rubbed it on the meat before boiling" [emphasis mine]) I would guess that this is not actually an effect of tenderization at all. Instead, the effect is possibly closer to that of velveting. The velveting technique is typically done with a thin coating of co...
I am attempting to preserve the shelf life of ice tea up to six months with citric acid, I need a perfected ratio? I am attempting to preserve the shelf life of ice tea up to six months with citric acid, I need a perfected ratio? I have tried several ratio, but still end up with molds in a week time not refrigerated....	If the tea was distilled water, a 5% solution would have been sufficient. That is, you'd need 50 grams of acid to 950 grams of water. The problem is, the impurities of the water and the tea itself buffer it somewhat, so it's impossible to predict the exact amount you need. You'll have to use a pH meter, and an accurate...
How can I preserve refrigerated cashew / almond milk by at least 2 months? How can I preserve refrigerated cashew / almond milk by at least 2 months? I tried citric acid, but a very bad taste and smell resulted. Does anyone know what can i use naturally to prolong the life when i make this natural vegan milk for my fa...	Simple: you can freeze it. Nut milks, especially homemade versions, can be frozen successfully. It doesn't seem to be a recommended practice according to commercial producers, but I would guess that's more to do with the emulsifiers and thickeners (typically lecithin or xanthan gum) used to improve the texture of comme...
Does the yogurt set from 500 ml milk result in 500 g yogurt? I want to prepare 500 g yogurt. I have 500 ml skimmed milk. So, will the resultant yogurt be of 500 g? If not, then how much skimmed milk do I need to get 500 g yogurt?	Making yogurt means letting lactic acid bacteria alter the texture and chemical composition of milk by digesting lactose and producing lactic acid, which in turn interacts with the proteins in the milk, causing the milk to thicken and taste sour. Unlike in cheese making you are not separating curds and whey, so you are...
Is-there any good way to make smoked chipotle pepper at home? I love smoked chipotle peppers and I would love to use them in my sauces. So if any one knows how to make smoked chipotle pepper at home please share. All the best	So just to be clear, a chipotle is a smoked red jalepeno, however chipotle is most often used and purchased in Adobo sauce so there are two flavors to this answer. To make the pepper itself, start with ripe jalepenos, by ripe I mean when they are bright red. Red peppers are a lot sweeter and caramelize better than gree...
How does pineapple tenderize meat? It seems to be common knowledge that pineapple tenderizes meat. Most sources say that it does so due to proteases (specifically bromelain). However, I've also seen suggestions that acid is an effective tenderizer on its own, and the Wikipedia article on bromelain in the meat tenderiz...	Update: After reading a bit on this, (and also fully reading the question) I found that there have been papers written on the effects of acid baths on meat tenderness as well as enzyme treatment: Acid: http://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1010&context=animalscidiss Enzyme: http://www.brainromania....
How can I get the smokey flavour in Hor Fun? I made Hor Fun (not the linked recipe in specific) the other day for my girlfriend who loves the dish. However, her critique was that it lacked the distinctive smokey flavour of the dish. When it's made traditionally it's done over a massive fire and this gives it the smoke...	Another option is Smoked Paprika. As Jolene wisely cautions, those liquid smoke products are very strong. And even though it might be "natural" smoke flavor, it can lend a "synthetic" taste to delicate foods. Smoked Paprika has a much more subtle smokiness. Of course, it will also add color and additional flavor of its...
Cobbler vs pie? How is a Southern U.S. style "peach cobbler" different from "peach pie"? It seems to use pie crust rather than biscuit dough, and it's a woven top, not cobblestones. I'll bet if I put the same recipe in a square disposable foil pan and a round glass pan, people would call them cobbler and pie respect...	Cobbler is a funny creature. In general, even in the South, many cobblers only have a single, top, crust and it is usually not a pie-style crust. It is usually more biscuit like: From here They may also have a single top pie crust, either solid or latticed and some of them do have a double crust, though it doesn't u...
How to maintain the calories in rice (which were present in it in its raw form) after cooking it? I searched Google with the following keywords: calories in 1 tbsp brown rice The result was: As you can see the calories, after cooking have severely reduced. What can I do to maintain the default level of calories ...	I'm afraid you interpret the tables wrong. You aren't destroying calories, you are adding water (=0 cal) to the dry rice. As the rice absorbs the water, you are in fact measuring rice + water for cooked rice. This is true for calorie tables that measure by volume (like here) and by weight. If you are cooking your rice...
Sweet sauce for Peking Duck? I've always wondered what sauce they served with Peking Duck at various Chinese restaurants (at least in Australia anyway). Whenever I order Peking duck as takeout, they normally provide a cute little container with a dark liquidy sauce which has a rather sweet taste. I'm inclined to beli...	In America that sauce is hoisin sauce or possibly (very much less likely) duck sauce or plum sauce. Any of these can be found for purchase easily, or they can be made from scratch.
When making fried rice, how does the amount of heat affect the taste of the food? This answer talks about the amount of heat required for cooking fried rice which tastes similar to restaurants. I want to understand the science behind it. Please explain.	It's an issue of thermodynamics. When you're cooking food, the food cools itself off through evaporative cooling and the energy being used to cause chemical changes in the food (eg, caramelizing sugars). If you have too much food in the pan, the balance is overwhelmed by evaporative cooling, and thus you can only get t...
What are the best burger buns available in the UK? In recipes online I see recommendations for buns such as Martin's Potato Rolls. However it doesn't seem like it's possible to get this kind of bun in the UK, or indeed anything other than the basic no frills sesame seed burger bun. What is the best burger bun availabl...	After living in the UK for more than a decade I share your pain in finding good burger buns. You can often find burger buns in the store but they are usually pretty bland and artificial. Better quality buns in the right shape or size are usually heavy and chewy. You could take a cue from the artisan "posh" burger plac...
How should burger patties be prepared in terms of mixing and flavourings? In this article by Kenji from serious eats he discusses forming the patty to a bare minimum so the strands of ground beef are still visible. He also recommends only salting the beef just before making it. Both strategies to avoid toughness. In t...	There's no right or wrong answer as there are advantages to both and it's about what you want out of a burger. The advantage of the minimal disturbance method is that the strands of the meat give the burger structural strength. It also gives a pure beef flavor as you aren't adding anything to it. The mix up method bre...
Where can I buy fresh, live yeast for making bread? (NOT active dry yeast) Where can I buy live yeast? Who sells it? Can I buy it non-commercially? Does anyone sell it online? I've found it difficult to find, at least in the United States's grocery stores.	Another option-- if it is available to you-- is a grocery store in an area with significant population of recent Eastern European immigrants. There was a Polish store in Ann Arbor, MI (until it closed last year) where the live yeast was available by weight (cut from a big block, of the same consistency as cake yeast).
Crispy sweet potato (yam) fries in a deep fryer? I bought a roto deep fryer recently. But everytime I make yam fries, they end up being soggy. My process: I cut the sweet potato fries to about 1/4 inch. I follow deep fryer instructions of preheating to 370'F before dropping the basket. From there, I fry a full basket...	I would also cut down on the "Full Basket" to lessen the Oil Temp Recovery. Try just a few handfuls at a time to keep the temp above 325'F. Frying time per batch should only be between 1 - 2 minutes.
Can nutritional yeast flakes be used as a bread leavening? Can nutritional yeast flakes be used as a bread leavening, or is the yeast really dead (is that what deactivated means?)?	Well, your own link states clearly: When the yeast is ready, it is killed (deactivated) with heat and then harvested, washed, dried and packaged. So no, you can not use nutritional yeast to leaven your dough. Only live yeast manages to create CO2 bubbles as byproduct of its digestion. Many novice or careless bakers ...
How do you get the flavor out of dried peppers? A recipe calls for dry chili peppers for my Moroccan fish. I know sweating fresh chili peppers will release the flavor, but how do you release the flavor of dry spices like dried chili peppers?	In some recipes (eg chinese kung bao, some thai and south indian soups), you score the peppers or cut them into coarse pieces, so cooking oil or a broth with some fat or alcohol content can enter and exit the inside while the peppers are sauteed/stir fired with the rest of the food. This tends to dissolve a lot of heat...
Why does my calzone crust lose its crunchiness within minutes of being removed from the oven? I have tried making meat stuffed Calzones from pizza dough. It came out really crispy, but after 10 minutes or so the bread was kind of rubbery. It was weird because I made pizza the other day using the same recipe and it cam...	The lack of vent holes would have been a problem. Vent holes allow steam to escape, reducing the amount of internal moisture. This moisture will both prevent the crust from cooking fully through, and will cause the crust to soften as after it comes out of the oven. That's not to say that there wasn't also some other p...
What is "au sec"? I am looking at making a variation of Alain Passard's egg, the Farm Egg with Corriander. The instructions are somewhat clear, with the key exception being the phrase "reduce until au sec". With a little googling, I can see that means "nearly dry", and in context, I would guess that means that there...	I would read that to mean reducing to the point of it being syrupy. You can go with moderate heat until you sense it thickening, then you probably should turn it down to be very careful not to burn it. It's the kind of thing that will seem a lot easier the second time you do it with the same recipe. Use your smallest s...
Why my meatballs sweated all of their fat? I have made simple meatballs with red onions, some eggs, drizzle of olive oil and chopped scallions. Put them into the oven at 220c (440f) and this is what came out: They sweated all of their fat and juices. What was left was very dry meat with almost no flavor. They weren't...	Regarding the chemistry of what happened here, @rumtscho's comment addresses that very nicely. Quoting from the relevant portion of the linked answer: This scum is made from proteins. Meat contains muscle fibers (the proteins actin and myosin) as well as some loose proteins swimming in the fluids within the meat (the...
Hamilton Beach 5 qt Slow Cooker Bad taste and smell I have purchased a Hamilton Beach 5 qt slow cooker. Made Wild Rice Chicken Soup in it for 7 hrs on low and after 4 hours I checked it and tasted. Delicious. 3 hours later I shredded the chicken and shut it off. It smelled and tasted delicious. Left it on warm and wh...	It sounds like the cooker malfunctioned. An electrical fault inside the unit may have caused a short that caused some component to burn. Various electrical parts can give off strong acrid odors when this occurs. It's possible that the nature of the fault was such that its circuit only came into play when you switched t...
Is my "non stick" pan kaput? I have a Circulon frying pan I've been using for a few years. I got it second hand in good condition. The non stick factor was great when I got it, but when I fry with it now, I find I need to use quite a bit of oil or it sticks. I've tried hard to clean off what seems to be a kind of o...	Let's just mention that there are health controversies about using a broken nonstick coating and/or bare aluminium surfaces, and see them as controversies that are off topic here. Non-stick wise, this pan is wrecked. There is no practical way to fix a modern nonstick coating to original state yourself at home. It seems...
Substitutions for vegetable oil in cornbread I am out of vegetable oil and need to make cornbread. I think you can substitute peanut oil but want to make sure (only need 1/4 cup). I think you can also use olive oil but I only have extra virgin and I'm afraid the flavor would be weird. Any suggestions? Thank you.	Peanut oil is fine to use for vegetable oil. Since both are neutral with a high smoke point, they can be used interchangeably.
Yorkshire Pudding Wraps I saw a picture the other day of roast beef in a Yorkshire Pudding wrap and thought I'd give it a try sometime. The problem is that all advice I can find on how to make yorkshire puddings well points at making them rise and crisp, which probably wouldn't be great for making a wrap. My thoughts ...	The way I found that works is: make a normal Yorkshire pudding batter mix. heat some oil (medium heat) in a large frying pan and turn on the grill to medium heat. treat the Yorkshire mix as a pancake - pour it into the pan, and cook until lightly browned on each side. once both sides are browned, pop the pan under the...
What should I look for when choosing tomatoes for pasta sauces? What factors should I take into account when selecting tomatoes for sauces? Background: I'm growing my own tomatoes, and I need to start germinating soon. Taste and production are my 2 first concerns. We usually can about 30 to 40 qt. a year but want to ...	From a production standpoint, you might actually be better off asking this question on the gardening site. In general, however, for canning purposes you'll want to select a 'determinate' variety -- they tend to have all of their fruit ripen around the same time, rather than having it be spread out across many weeks. I...
Devil's food cake turned out dry and dense I tried this recipe: http://www.foodnetwork.com/recipes/alton-brown/devils-food-cake-recipe.html However, when I did it, the cake came out dry and dense and not very tasty. According to many other comments, it should not be this way. Now, perhaps, there is a problem with the...	For this recipe, the most likely issues are: overbaking and wrong oven temperature Simply put, removing too much humidity during the baking process. Wrong oven temperature can aggravate this problem, especially if it is too low (to hot = burned edges and wet center). over-mixing This recipe is very sensitive to overmi...
How can I prevent the cheese on my homemade pizza from hardening too soon? I am on my road to perfecting thin crust pizza, but a major problem is that about 5 to 10 minutes after getting it out of the oven the cheese begins to congeal and harden, making my homemade pizza taste like it just came out of the fridge. Why ...	The easiest solution is to use different cheeses. Most commercial pizzerias, like Domino's or Pizza Hut do not use expensive cheeses like Parmesean or fresh mozzerella... they use crappy cheese designed to be stretchy and to stay that way when warm instead of hot. In general, they use part-skim mozzarella, which is oft...
Pumpkin Bread that is similar to Banana Bread Can you make a pumpkin flavored bread similar to how you can make banana bread? Adding pumpkin to a bread dough mixture similar to how you make banana bread. Is this what pumpernickel is?	Is pumpernickel a form of pumpkin bread? No, definitely not. Pumpernickel is defined by the grain used (specifically rye) and not by any added ingredients. Can you make bread with pumpkins? Sure! Pumpkin bread is generally a moist quickbread, and like banana bread is often intended as a breakfast food. Unlike with bana...
What is the best western/cheap substitute for banana leaf? Southeast Asian recipes such as Amok are sometimes steamed in banana leaf containers. Since these are fairly expensive (and presumably not indefinitely reusable), is it possible to use, say, parchment paper instead? What is a good low-cost and easy to find sub...	If you can find a local Asian or Mexican specialty food store, you'll be more likely to find them, though they may be in the frozen section. Part of the uniqueness of these leaves is that they impart a slight flavor to the food cooked in them. People in the tropics use these huge leaves to line cooking pits and to wra...
Sushi tasted like pure seaweed What can I do to get avoid a super strong seaweed taste when making sushi? I've had sushi wrapped in seaweed before, and I absolutely love how the roll tastes. However, I attempted to make my own sushi at home and everything was turned out fine but the moment I took a bite it tasted like...	Real dried seaweed isn't very pungent/overwhelming in taste Its taste will increase if it's roasted or made wet I suspect you got either bad seaweed or its flavor was artificially enhanced
Rice: Measuring water after washing it Lately, I've been struggling to cook rice at the kitchen I work at. We cook the rice by putting it in a hotel pan, put water on top, plastic and foil wrap it and throw it into the oven. One cook says I should just use 2:1 water:rice ratio, but another chef showed me how washing r...	The problem is that the 2:1 ratio just doesn't hold true. Alton Brown hinted at this in Power to the Pilaf: Now, the second secret to happy rice is finding the right ratio of rice to liquid. The instructions on your average bag of rice always says the same thing, "1 cup rice, 2 cups water." If that were right, and I...
Is it okay to store sandwich (tonkatsu sandwich) in a container? i'm thinking of making sandwiches at home and bringing them to the office. Is that okay? I mean, does tonkatsu sandwich have to be hot or warm before it should be eaten? I'm thinking of selling this at our office.	As long as the tonkatsu is cooked and then cooled appropriately (ie relatively quickly), then stored at appropriate temperatures (ie refrigerated) until consumption, you should be fine. The length of your journey to work will be the main factor - you need to keep the food cool enough, so a cool bag with ice blocks may ...
Should you ever add aromatic veggies to a dish without sauteing them first? Many recipes and cooking blog posts emphasize the importance of sauteing aromatic veggies to release their flavor and reduce the bite. This gave me the impression that when aromatic veggies are involved, the order of saute>raw is always prefer...	If the recipes were truly interesting in 'releasing the flavors', they'd be sweating the onions, not sauteing them. Sauté is a higher-heat method that will cook the vegetables to create other chemical compounds, thus changing their flavor. In the case of garlic and onions, this cooking makes them dramatically sweeter....
How much weight does pasta gain when boiled? In the diet my dietetician has prescribed me, I have amount of pasta allowed listed for dry (uncooked) pasta. This is not a problem if I have the foresight to weigh the pasta before boiling, but it is a problem if I buy a dish with ready-made pasta or forget to weigh it bef...	The accepted answer to the question about a closely related matter: "how much water does pasta absorb", to obtain its result goes through a calculation involving direct answer to my question. 100g dry pasta turns into 100g*75/31 = 242g of cooked pasta. and The estimate below from the nutrition facts is 1.4x, which ...
Rice Cookery in water containing sugar versus plain water I need to have a scientific explanation of why rice cooks faster in plain water than water containing sugar. I know the sugar interferes with the gelatinization of the rice, but I would like a scientific explanation - such as how the elements within the rice r...	I had some fun with this one. To start: Gelatinization is when the intermolecular starch bonds break, see Starch Gelatinization I originally thought it had to do with the sugar changing the boiling point of the water. I thought this would increase cooking time, but turns out that's wrong. A higher boiling point means ...
How do I get rid of plastic smell in rice / pasta? I bought a number of bags of rice and pasta and stored it in a plastic bin in the basement. I recently grabbed one of those bags of rice and it smells gross, like plastic. Everything in the bin smells like that. I haven't cooked it yet but in the past when I've cooked...	If these were not food-safe/toy-safe bins, it is likely softeners/plasticizers from the plastic materials gassing out and migrating into the ingredients. These can be phtalates or other petrochemical/organic compounds, and if in doubt, they are as unsafe in food as gasoline would be. I certainly would not want to give ...
Does adding sugar to tomato type sauces affect acidity? Many(most?) tomato based pasta sauces have added sugar, it is generally a very small amount. I have always heard this was done to reduce the acidity. My main question: Does this little bit of sugar increase the pH enough to be noticeable? Or, is this just to cut...	Weak organic acids such as those found in fruits and vegetables (citric acid, malic acid, tartaric acid) don't react with sugars. 1 There is no change in acidity, which you correctly defined as measured by the pH. At the same time, sweet and sour are two tastes which are real antagonists - adding something sweet actua...
How to make homemade pinto beans taste like canned refried beans? I see plenty of advice out there on how to make canned pinto beans taste delicious, but does anyone know how to recreate that cheapo refrito taste? I've tried countless combinations of freshly cooked pinto beans, salt, garlic, chili powder, onions... Th...	Lard is the fat of choice in many "el cheapo" canned refried beans, and could be what you are missing.
How can I remove burnt smell from white sauce? I was preparing white sauce from milk. I started with boiling one half litres skimmed milk for the above. The bottom was getting burnt as I was not stirring continuously. Finally the white sauce for pasta had the pungent smell of burnt milk. I have tried adding peeled r...	There is nothing you can add or do to your sauce to remove or mask the burnt taste. Really. Don't even try. Throw it out and start over, being careful not to burn it this time. For some foods, there are various tricks you can try for removing the burnt taste, but they all start with removing the burnt bits. With a sauc...
To what extent is curcumin destroyed by boiling? I came across a "juice shot" / "anti inflammatory drink" recepie the other day which lists the following ingredients : lemon (in slices) ginger (in slices) turmeric (in slices) sugar water The above ingredients should boil for 45 minutes, and then be ready to drink. ...	Googling, I found this report, presenting a chemical and technical analysis of curcumin. Skimming through it, it seems that degradation of the substance should not be a problem due to temperature, although the report doesn't say much about it except that it shouldn't be a problem: Curcumin is stable in dry food. It is...
Buying a "blender" that can purée a potato My wife had a "smoothie" made by a co-worker that is based on green apples and raw red potatos. Our smoothie maker can't do that and leaves unchopped bits and a gritty feel. Her friend uses a Vitamix blender, and looking up the model number not only induced sticker shock, bu...	Your requirements appear to be for a "raw food" blender, the motor on those units are typically well above 500 watts (1000+ Watts). This enables harder/tough foods (such as ice, kale, nuts) to be broken down smooth enough that no sieving is required, with less risk of overheating the motor. Note: when a blender has a...
Why won't my bread rise much during baking? I'm trying some bread making for the first time and am having a hard time getting my bread to rise during baking. Here is the recipe I'm following: http://www.food.com/recipe/5-minute-artisan-bread-325571 (FYI I'm at 5,200 ft above sea level) I followed the recipe exactly, e...	In order to understand what's going wrong you need to understand what's happening in the oven. Bread rises in the oven because the yeast gets a boost from the heat before it is killed by it, and by the expansion of gases (O2, CO2, and water vapor) trapped in the dough. Well-developed gluten will trap air well, under-d...
What is a non-pork substitute for Italian sausage? We do not have genuine pork Italian sausages here in Israel. When a recipe like Ragu or Bolognese calls for Italian sausage, what meat could be used as a substitute for ground pork, and what seasonings should I add to match the seasonings that are commonly found in It...	By "Italian Sausage" I think you mean the seasoned pork sausage available in many supermarkets throughout the US. I've found that a 30-70 mix of beef and turkey/chicken works reasonably well as a substitute when pork is not available. Beef is too strong a flavor and turkey too weak in its own. Flavor-wise most italian...
Fried Chicken Thigh skin always ending up soggy? Why? I am making Japanese style fried chicken, so I'm using chicken thigh with skin on, bone out. My problem is the chicken skin on the fried chicken is always ending up soggy. I've searched the web for some info, and some says it is because the oil is not hot enough. O...	Tried making another batch today and here's what happened: First Test: I used potato starch (was finally able to get hold of the starch), and used that instead of sweet potato starch, true enough the result was perfectly crisp and crunchy similar to that of potato chips! Second Test: Used the same old starch (sweet pot...
Can I double the pizza dough recipe for my bread machine I have a Panasonic SD-ZB2512 bread maker and I like to use it to make pizza dough. It does a good enough job but only makes enough for one pizza at a time. Can I double the recipe? I'm pretty sure it would fit but worry the recipe might not be scale-able for oth...	You might be able to, give the capacity you state in your comment, but it might not mix or rise properly. You'll have to test, keeping within the capacity limits to protect the machine. You might end up with bad dough, but it may be receoverable with some extra kneading and proving (though it won't recover to as goo...
Can I use 3 jalapenos in place of 1 habanero? I once got from the library this big book of Mexican recipes. A lot of them called for habaneros and a few of them called for red habaneros. My mother suggested that if I see a recipe calling for habaneros that I should use jalapenos instead and even suggested a ratio, 3 j...	Yes, you can usually make that substitution without a problem. The key thing in substituting peppers is that you like the substitution. So, experimentation is necessary to find what is ideal for you. Personally, I like the flavor (separate from the heat) of habanero peppers more than I like the flavor of jalapenos, but...
How do I lessen the effects of thickening caused by roux? I recently made slow roasted pork shoulder in the oven. I cooked the pork at 225F for 12 hours and after it was done roasting, I took the juices at the bottom of the pan and made gravy with it. I did this by chilling the juices for a little while, and skimming...	I believe that rather than "diluting" your gravy with stock, you could instead use less roux (fat and flour) with the same amount of juices (and perhaps a bit of stock). The extra tablespoon of butter, for example, meant you were "bumping up" the thickness of your final gravy to the next level. Here's some typical rati...
Do you achieve better results from marinating if you poke holes in the meat beforehand? Usually when I marinate any kind of meat (usually chicken or steak), I always just stick the whole piece of meat in marinade and let it sit for X hours. My question is, is it possible to achieve better (more flavorful, or juicy) re...	ChefSteps inject their cuts of meat with their 'brine', a marinade of salty water, liquid smoke, etc., before putting the entire thing in that brine to speed up the process (6-7 days down to 1-2 days) https://youtu.be/_yTLjYRDDwI?t=51s (at 51s Ben talks about the brine for a pork shoulder, and speeding it up by injecti...
Brewing Hibiscus tea I'm about to start a batch of Kombucha using 100% Hibiscus flowers as the tea. Just received a 1 pound bag of organic Hibiscus flowers. Can anyone give me some recomendations on amounts to use in a gallon of water and possibly some brewing methods for this type of tea? I know what to do for the Ko...	I use 1 rounded teaspoon for 12 to 16 ounces (depends on the mug I'm using), so about 8 teaspoons (or about 2 1/2 tbsp) for a gallon of water. Hot water, just under boiling, is best. Ideally, the water is heated and poured onto the tea at just under boiling. Because I don't think you want to boil a gallon of water, I...
Beef Bone Broth: How much should I end up with per starting bones? I'm trying a beef bone broth recipe that is short on details... it basically says to cover the bones with water and simmer for 48 hours in a slow cooker. Based on Google, other recipes don't say to cook for anywhere near that amount of time, but I deci...	You can choose. Just taste it. Too strong, more water, too weak, boil down. It is better to leave the lid on while boiling. That will make the broth cloudy, but more tasty.You can always filter it and clear it up with egg white. For easy storage: boil it down, really down,and freeze. i dont think more than a litre of a...
What cheeses work well for pizza that will be refrigerated and reheated? I make pizza pretty frequently, and I always have leftovers. I have a few go-to crust recipes that reheat well after being refrigerated, but I'm never happy with the cheese upon reheating. Usually I use freshly grated, part-skim, grocery store mo...	It isn't a perfect match for the flavor and texture of regular pizza cheese, but soy cheese (Daiya mozzarella shreds, specifically) reheats beautifully and is even good cold. We switched cheeses because of a dairy intolerance, but found the storage properties to be a great side benefit. It does end up being a noticeabl...
Baked sweet potato french fries (chips) too soft, how to crispen? My first ever stab at french fries, and 20 minutes with olive oil and seasonings in the oven preheated at 450*F was not enough to make them crisp. They were cut thick. Could I simply cook them longer to dry them up? They have the texture and consistency...	You can try a few things: dredge the fries in cornstarch (whack them in a plastic bag, give it a good shake), shake off the excess, then season. ensure the fries are in a single layer in the pan - crowding and stacking will mean they steam, not roast when they're nearly done, turn the oven off and leave them in there ...
Mixing ingredients ahead of time Can you mix all dry ingredients for a cake and place ingredients in container and make cake the next day?	Typically, yes. (it depends on the exact recipe). There's actually a whole category of crafts / gifts for various 'mixes in a jar' where you mix up all of the dry goods, put it in a jar, decorate it, and label it w/ instructions on what else needs to be done. update: To clarify -- if the recipe calls for mixing all of...
How to stop burning raisins in my fruit scones I often like to make scones and mix some raisins into half the batch to make a nice fruity scone. However often when I lay out my scones and put them in the oven ones at the surface end up being cooked to a hard inedible lump, while the ones inside the scone are nice sof...	Since raisins are a type of dried fruit, they don't have a lot of moisture left in them. Heat from baking with just make them drier, eventually resulting in that chewy, not particularly pleasant lump. The internal raisins are more protected from the heat, so they stay the same consistency. One solution may be to soak t...
Stop my pot splashing me When I'm going to boil something, I'll set the water to boil while I prepare the food itself. When the water is boiling and my ingredients are ready, I turn to tip them in. But as I add the pieces of food, the volatile hot water splashes everywhere. I can prevent this by carefully putting the ...	Put in your food slowly, as you already discovered. If they are largish pieces, e.g. whole potatoes, you just need the patience for it. If you have a bowl of something small like beans, use a ladle to take scoops out of the bowl and lower it into the water. In addition to 1, use a larger pot with higher sides, but don...
How to get rid of foam on shaken cocktails Here's a picture of a Jack Rose I made last night. It tasted great, but I think the white foam is ugly. I want it to be clear and jewel-like with no foam. All my shaken drinks have this foam. I have not observed similar foam on drinks I order in bars. What are techniques ...	Foam in shaken cocktails is often actually considered a desirable quality. This is the reason why you'll sometimes see egg white included in recipes like the whiskey sour - the proteins in the egg white help to maintain a long-lasting froth on top of the cocktail, which many drinkers find appealing. It adds a slightly ...
How long will reconstituted beans last in the refrigerator? Dried beans. Soaked overnight. Drained. How long can I keep them in the refrigerator before use?	In this case it's not so much about safe. As indicated under 5 days is probably safe for uncooked veg protein. That's what we use in the restaurant world as general safety rules of thumb. 2 days for meat, three days for starches, 5 days for beans. However, you may decide that the beans have significantly softened and m...
How to turn a brownie mix into a cake? So, I asked my friend to get me a chocolate cake mix, but she accidentlt got me a brownie mix instead (Betty Crocker Brownie mix). I wanted to make a chocolate cake for tomorrow's Super Bowl. However, if there's no hope then I'll just make the brownies. I can't turn them into cup...	My answer would be to add more cake flour if you have it, but AP flour will do it too, then add an additional teaspoon of baking soda. The flour will lighten the mix so it's not so dense chocolate/cocoa, and the additional baking soda will help it rise more than a brownie. An additional egg won't hurt, and it will cert...
Making cheese sauce I have been doing the following and was wondering if there is a term for how I make cheese sauce? I first get a lump of butter and then with a fork knead a bit of flour in. I'm sure there is a fancy French term for that. I make the flour mixture in a saucepan, with about two spoonfuls of flour and ...	Considering the update to your question, you seem to have a sort of hybrid of two methods. The "Traditional" French method to make a cheese sauce, or Mornay, is described in the steps below with some additional notes at the bottom of alternate methods. If you go through this process to the "Bechamel" step, you'll get ...
Efficient method to peel raw potatoes I know already how I can peel cooked potatoes, e.g. by throwing into ice water. According to a german helpster entry, the shell will be easily removable just by "rubbing". But is there another "instant" method for peeling raw potatoes? Instant means, I don't want to just peel fast...	There are electrical devices using a tumbler: http://www.amazon.de/Melissa-646120-Kartoffelsch%C3%A4lmaschine/dp/B0079X0EQ6 (The German name is "Kartoffelschälmaschine" for anyone who wants to research it and doesn't like to read encoded URIs ;) Interestingly, they are uncommon in the US judging by the amazon offers th...
Is the second rise step neccesary for no-knead bread? In the classic no-knead bread recipe, it calls for letting the dough rise once for 12-18 hours, then folding it on a work surface and letting it rise again for two hours. Why is this second rise necessary? Could I just let the bread rise once for 14-20 hours with t...	The second rising is quite necessary for good, light, airy bread. When you fold the bread and then shape it into a proper loaf, you compress it, pushing out some of the air pockets that grew when it was rising. If you don't let it rise a second time after shaping, the bread won't have the proper airy-ness and it will b...

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