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How can I remove moisture from my onions?
Currently, I prepare onions to put on a pizza by using a food processor to chop them, then strain them and let them dry. Then, I put them in containers before use.
However, the onions have been too moist lately, and make the pizzas soggy when they're put on them. How can I r... | One technique for removing water from a vegetable, which works very well for onions, is to salt them liberally. Then give them some time to sit, preferably in a shallow layer.
The salt will extract water from the vegetable, due to the osmotic gradient between the salt outside and the vegetable inside. Some of the sal... |
How are Belgian fries different than the average French fries found in North America?
How do Belgian fries differ from the French fries we are accustomed to eat in the US and Canada in such places as McDonald's, Wendy's, Burger King and so on? Is it the variety of potato, the preparation involved or something totally ... | All of the sources I read say the same thing... what makes them different is that they're fried twice.
From Saveur:
Frites are the supercharged cousin to paltry American-style fries: made from soft Belgian potatoes called bintjes, they're thick-cut and—this is key—double-fried (in the olden days, in molten horse or ox... |
Incorporating capsicum oil into a chicken breading
How can I incorporate capsicum oil into chicken breading? | Breading chicken usually involves three stages:
Dip the chicken in flour to provide a uniform surface for egg to stick to
Dip it in an egg mixture
Dip it into bread crumbs or some other coarse, dry coating that will be the final texture.
Obviously the oil would not work in stages 1 or 3 because it could not be well d... |
Which preservatives/additives in ingredients can interfere with kimchi-style fermentation?
This is not yet about a problem, I am trying to avoid wasting time and ingredients or creating unsafe conditions while experimenting.
Many vegetarian recipes for kimchi and kimchi-style fermented food suggest adding soy sauces a... | Chlorinated tap water.
The effect on the ferment may be negligible, but I've never bothered to test it, lest there be unwanted putrefaction.
Boil the water that you're going to use to make your brine, then add salt and let cool. The chlorine should volatilize at the boil. |
How to use slow cooker for cooking meat without it turning into soup or stew?
I was surprised when I completed using the slow cooker for the first time and it did not look like the ingredients anymore but the water I had added per the directions has turned into a thick brown broth.
Essentially, the beef, potatoes, and... | As logophobe suggested in the comments, look for slow cooker recipes that aren't soups or stews. There are plenty, mostly in the direction of roasts. The general idea will be that you put a large piece of meat (and maybe some vegetables) in a slow cooker, with a very small amount of water (maybe half a cup), and you'll... |
Is the mixing order important when substituting white sugar + molasses for brown sugar?
I bake cookies at a relatively large scale (16 qt batches) My recipe calls for both white & light brown sugars. In an effort to make production more efficient I would like to substitute the brown sugar with a combination of cane su... | As you probably know, the creaming step is important.
Sugar crystals cut up the fat and make a lot of air pockets.
If liquid is added early then the sugars dissolve and creaming doesn't happen.
If there is too little sugar it is less effective.
If there is too much sugar the fat is reduced to a crumbly mass and is not ... |
How to safely store melamine plates?
I bought some melamine plates and bowls for using when I have lots of people around. They worked fine.
My question is: What is the safest way to store them? (They will be used infrequently, maybe every six to twelve months).
(I looked on Google without much success).
I thought of ... | Although there is a known problem with so-called melamine furniture and shelving off gassing of formaldehyde, the source is the particle board within, and not the melamine veneer.
Melamine dinnerware — often known by the genericized brand name, melmac — is by itself quite stable.
Either of your storage optio... |
In what stage should the temperature of meat be taken?
The temperature of meat is different when it is in the pan, when it's just out and starts resting or when it's done resting. When a recipe or safety recommendation calls for a specific temperature, in what "stage" of the meat preparation should it be taken? | Foor food safety, the recommendation means that the coolest part of the meat should reach the target temperature. For something like a beef or pork roast, the coolest point will be generally in the very center of the roast. For chicken or turkey, it will often be where the leg joins the body. You may need to probe more... |
Should I finish teriyaki sauce with butter?
I've been told to finish most any sauce with butter but teriyaki sauce seems like it would be an exception to that rule because of the flavored involved. | I would not recommend doing so.
The technique you describe is known as monter au beurre, which as you might guess from the name is a common finishing method for sauces in the French culinary tradition. It translates literally to "mount with butter" and is used to provide a rich, velvety mouthfeel to both white and brow... |
Deep frying and burning eyes
I live in a small 800 sq ft. apartment and will occasionally deep fry food. Any time I do, everybody in my household experiences a burning sensation in their eyes.
I'm monitoring the temperature of the oil the entire time, and I'm positive it never goes above it's smoke point.
What is / ... | Right so a couple things here.
That hood doesn't vent outside. It filters the air and blows it back into the kitchen. Ok, not ideal but get some charcoal, and keep the intake clean.
Cooking with peppers, including black pepper can gas a room. When my girl friend cooks with Montreal steak seasoning I have to vacate. I c... |
What part of the brisket is sold in UK?
I'm looking at this recipe from Gordon Ramsay's Ultimate Home Cooking, pg. 198:
Barbecue-Style Slow-Roasted Beef Brisket
1kg beef brisket, excess fat trimmed off to leave just 1 cm
2 onions, peeled and sliced
6 bay leaves
2 tbsp light brown sugar or muscovado sugar
1 tbsp tomato... | Most brisket I've seen in the UK is flat, although I've seen point as well occasionally. The recipe should work fine for both unless you have a really thick point. With a thick point you could cut it the long way to increase its surface area, or cook it a bit longer. You won't go wrong cooking it lower and slower in an... |
Difference between brown sugar and white sugar?
While visiting a coffee shop with coffee I was offered these two kind of sugar. But don't know about differences between them. And why does brown sugar absorb moisture quickly compared to white one? And can we use brown sugar instead of white sugar or vice versa? | Brown sugar is just white granulated sugar with molasses added. Dark brown sugar just has more molasses than light brown sugar.
Coffee shops often have turbinado sugar, a common brand is Sugar in the Raw. Turbinado sugar is brown because it is less refined than white sugar.
The turbinado sugar is less "wet" than brow... |
What should the results of my chocolate soufflé be like?
Should chocolate soufflés in their entirety have the same texture and solidity as its somewhat firm outer shell through out its body(excuse my redundancy)?
I made soufflés for my girlfriend and I and she noted there were creamy parts and suggested that they mig... | A chocolate souffle should be warm and gooey in the middle, if it is solid throughout it has been cooked too long. It sounds like you have it right, I wouldn't change it. If you want to prove it to her do a google image search on chocolate souffle, you'll see what the result should look like. |
How much thermostat "range" in oven temperature is too much?
I recently renovated my kitchen and have a new Bosch wall oven. I've noticed many baking recipes that used to be reliable are no longer so. I have a ThermoWorks ChefAlarm and calibrated my oven according to the procedure on their website. The accuracy of the... | This is fully normal. Ovens are not stable, temperature-wise, and I have frequently seen such large amplitudes in temperature. Of course, it is much nicer if your oven can hold a constant temperature, that's why some people will accept the expense of an Aga. But in principle, baking recipes can handle that. Note that f... |
How do I cook beans without having too many that are split?
Whenever I have cooked beans from raw (dried), many of the beans split. But if I buy canned beans, there are fewer split beans. How are the canned beans cooked so that there are fewer split beans? | Beans split because the seed coat isn't soft enough when the interior of the bean rehydrates.
Two factors that can help ease this problem:
soak your beans to make sure the seed coat is well rehydrated when the bean interior cooks.
This is the big one- heavily salt your soaking water. The salt ions will replace cal... |
Homemade chocolate turns crumbly
I have been making Peanut Clusters a lot lately, and it seems that I just can't get them right. Once I add the butter, the chocolate turns brittle and crumbly before I can shape them on the wax paper. Does anyone know why this is happening and how I can make the chocolate stay smooth u... | GdD gives a good answer, but I am going to give a recommendation type answer based on your ingredients because although the quantities are different the ingredients are exactly the same. Go to Hershey.com and search for their fudge recipe. Follow this recipe.
When your "fudge" reaches nearly the desired consistency fro... |
What went wrong with this bundt cake?
I've tried making Baked's Ultra Lemony Lemon Bundt Cake four times (recipe here: http://bakedsundaymornings.com/2015/04/27/in-the-oven-ultralemony-lemon-bundt-cake-with-almond-glaze/). Four times because the first time it came out pretty well - a bit too moist with a dense crumb b... | I did some googling as you suggested and found a few things:
One blog made the exact recipe and the top shows a deep "trench" between the outer rim and the middle chimney. As if the cake didn't rise well in the middle areas. Invert this, and the top may sink down on the platter, leaving a cavity like in your cake unle... |
Will the bean salad dressing that I made ahead of time still work?
I have been making bean salad for a long time. Recently I mixed together the vinegar, oil, sugar and black pepper for the dressing, and put it in a pint sized canning jar with 2-pc lid and refrigerated it, intending on making in the next day or so, but... | It's fine. Vinaigrettes last pretty much indefinitely in the fridge.
If the oil was exposed to too much light or air it might have become a little rancid. Smelling and tasting it before using it on the salad is a good idea. I wouldn't expect anything like that after just a couple months.
Catija alluded to garlic above.... |
What does it mean when a jar lid pops?
When opening a glass jar of prepared spaghetti sauce, (with the seal flat), and it makes a loud sound when opened, is that bad or good? | When being canned (or jarred as in this case) the ingredients are put into the jar hot before a lid is put on. When the ingredients cool it creates a suction that pulls the lid down. When you open the lid and hear a pop what is happening is that air is coming in to fill the low pressure inside, which indicates that the... |
Why do my egg shells have discoloration?
Why do my eggs have discolored spots on them? In the white eggs they look gray and in the brown eggs they look darker. I know brown eggs have speckles etc but these spots are not speckles.
Thanks | You didn't post pictures, so I'm going out on a limb here:
Looking at some eggs out of my fridge, I see grayish spots on some white eggs. They are hard to photograph, but I tried. Look especially at the blunt end:
If you hold the egg in front of a light source, the mystery is revealed - thin shell areas light up:
You... |
Brining Turkey - 4 Days in Fridge - Partially Grey
Been brining a 1/4 turkey breast 4 days in fridge with pomegranate juice, meyer lemons, kumquats, salt pepper balsamic vinegar - it's grey in parts - is it still OK to eat? Smells great but that may just be marinade? | The color is likely due to other intensely colored ingredients in your marinade, notably balsamic and pomegranates. They can discolor other items so I wouldn't be too surprised if this happened to the skin and outer surface of the turkey. I doubt that it indicates a hazard.
4 days is longer than our typical guidance on... |
What is the recommended temperature for cooking eggs?
Omelette, scrambled eggs etc. Are there any visual cues by which you could know if the eggs are "Safely cooked"? | The FDA recommends 160°F (71°C) for dishes containing eggs. If you're scrambling eggs or making an omelette, as long as they're coagulated/solidified, they'll be safe.
The easiest way to confirm this is with sous vide eggs. For example, this Food Lab sous vide egg guide has 155°F, 160°F, and 165°F eggs:
which clearl... |
How prevalent was foodborne botulism before stricter food safety guidelines?
Nowadays, foodborne botulism seems to be quite rare, even from potentially high-risk things like home canned goods. (The CDC Botulism Surveillance reports indicate on the scale of tens of confirmed cases per year in the US.)
But I can only as... | Summary:
It's impossible to give a good statistical answer to this question, since historically botulism was associated with only certain foods, and diagnosis was mostly based on symptoms occurring after consumption of those foods. Thus, old statistics include a small subset of actual cases. Actual medical testing fo... |
How long does it take to cook eggs safely as a function of temperature?
The FDA recommends cooking eggs (or dishes containing them) to 160°F (71°C) for safety. However, I know it's possible to make them safe by cooking for a longer period of time at a lower temperature.
Douglas Baldwin's excellent sous vide guide has ... | You can find out more than you'd ever want to know about cooking eggs safely in the International Egg Pasteurization Manual. The standard USDA guidelines for pasteurization of plain whole eggs require 3.5 minutes minimum holding time at 140F (60C).
(Note: Holding temp here refers to egg temperature itself in liquid f... |
Pizza dough is too soft to stretch well
When I make Neapolitan pizza dough, the dough is so soft and supple that I can hardly work it into a round shape before it is stretched far too large and overly thin in areas.
After I mix the dough(ingredients below), I let it sit on the counter for 24 hours, then refrigerated ... | It actually sounds like your dough is good, your description is just what I'd look for in a dough. It may be your technique which is the trouble. It's takes practice to hand stretch dough right, you could try using a rolling pin instead.
You should be able to stretch your dough very thin and still have it hold togethe... |
Restaurant: How long can prepped food (cut vegetables, garnishes, etc) be stored before it has to be thrown out?
I am interested to find out if line cooks or prep cooks will prep more than what is needed in a given day for a restaurant, and then just keep the extras in the fridge? Or is food prepped and used or tossed... | Many chefs and restaurants follow food storage guidelines obsessively, at least in part because they're required to. Using ingredients that have been stored longer than considered safe can result in customers getting sick, in which case they probably won't return, they'll tell their friends or use social media to sprea... |
Can I use meat thermometers to measure room and oven temperature?
Can you measure the oven temperature or room temperature for things like proofing bread when better alternatives are not available? How accurate will it be?
I have a TheromoWorks Thermopop which I heard good things about. Just writing this to know if it... | A meat thermometer is a device that can be left in food in the oven, the thermapop is not a meat thermometer because the plastic casing and electronic are not oven safe. If you put your thermapop in the oven and left it there you'd destroy it. You could use it to measure air temperature outside the oven without a probl... |
Dutch vegetable cordon-bleu
I am looking for the name of a dish that I used to eat a few years ago in The Hague, Netherlands. It looked like a cordon-bleu stuffed with chopped vegetables (carrots, onions, fennel, and maybe millet) for what I remember. The outer part was kind of a fried breaded crust.
It was served as ... | The Dutch make a few dishes similar to what you describe. (note: I'm assuming that your 'like a cordon-bleu' doesn't mean it's breaded stuffed chicken, as you mentioned it was vegetarian)
If they're smaller (one or two bites), they'd be bitterballen. They're normally meat-filled, but they can be filled with vegetable... |
Should I add salt when boiling vegetable? Why?
I am a new learner on cooking and I would like to boil some vegetable: soybean, baby corn, okra, etc. I saw a lot of people add salt when boiling them but I am not sure I should do that or not, and what is the purpose of adding salt when boiling? Hope to get feedback for ... | Maybe you have heard of osmosis. Putting salt into the water when boiling vegetables (which are also slightly salty) will prevent water from entering the vegetables, hence decreasing the overall flavor of the vegetables. |
Is there a difference in taste between female and male beef?
A friend said that male beef is more expensive. I'm thinking she really means the difference in taste of different breeds or some other criteria that makes some beef more expensive. Is there a difference? | Per this link from MSU;
heifer carcasses had slightly more marbling than steer carcasses, but
USDA quality grade was not significantly different.
So not enough of a quality / taste difference to bother with...
live heifers averaged $149.80 and steers averaged $149.70 per
hundredweight
Apparently, heifers (femal... |
What is the difference between granulated cane sugar and granulated sugar?
I see two types of sugar in the baking aisle that I can't differentiate: "granulated sugar" and "granulated cane sugar". The latter is considerably more expensive. So, what is the difference between granulated cane sugar and this (unspecified) ... | There is no real difference between types of granulated, white sugar. The options you are likely to see are cane sugar and beet sugar. Granulated sugar from sugarcane is often considered "superior" to beet sugar by Americans, but the idea that cane sugar is in any way superior to beet sugar has no basis. Granulated bee... |
How do you prevent salmon from falling apart when frying?
I have tried frying salmon filet and besides the fact it was very raw on the inside it fell apart when I tried to flip it over. Why?
*Skin was on. | Ok so you said salmon fillet. So my first question is how big is the filet. Fish don't develop protein chains to hold together the same way red meat has. So the flakes don't really hold together if pulled too hard, so I wonder if your fillets are too big. When I cook fish, especially salmon I try cut the fillet into se... |
Adding 'swirls' to savoury bread dough
I'd like to make a mustard bread that I can get at my local coffee shop:
It's got mustard swirls in it but is a normal loaf shape. When and how do you incorporate savoury sauces like mustard or pesto, and are there any tricks I should know about? | Any additional ingredients should be incorporated after the first proofing.
So after your bread has been set aside to rise in a warm place and doubled in size, knock it back to release the carbon dioxide, then add in your mustard any way you want.
It might be worth rolling out the dough, spreading the mustard along th... |
Latest temperature sensing tech?
I'm looking around for other, newer temperature sensing technology, beyond the inserted thermoprobe. I bake cookies (hundreds and hundreds rolled) and like to monitor the internal temperature of the cookie, so I insert a probe into one dough, and monitor from there. Is anyone familiar ... | Internal temperature will always mean something has to be inside the baked good. If it is a probe remaining in it during baking, make sure it is LIGHT, because otherwise it will become a heatsink and influence the measurement. Scientists would probably use bare or glass-beaded thermocouples (wiring these up correctly i... |
What's a good egg substitute in pizza dough?
I'm trying to perfect my pizza dough recipe, and build a device that measures out and adds the ingredients to the mixer automatically.
I'm using an egg in the recipe, but making a machine that cracks an egg and puts it in a bowl is too complex for me.
Is there an egg subst... | This doesn't look like a recipe for pizza dough, rather it looks more like a naan or flatbread recipe. I am not exactly sure what you are aiming for, but why not simply eliminate the egg and increase the milk (or add water) by a small amount to compensate for the lost moisture? |
How do I convert a powdered seasoning into cube (bouillon) form?
I have created seasoning in powdered form and would like to also make it in a bouillon form. How do I do this? | In order for your powdered seasoning to hold together in a solid shape, two things are needed.
1. Added ingredients that will work as a binder.
Commercial bouillon cubes are made by adding some sort of saturated fat that is solid at room temperature, such as partially-hydrogenated palm or cottonseed oil. Corn or other ... |
Pastry not "sticking" to beef Wellington
I've cooked a Wellington a couple of times and whilst I've been pleased with the overall outcome on each occasion the pastry comes away when serving. This is purely for aesthetic reasons.
I use a 1kg fillet, seared, then rolled in to a sausage on a bed of prosciutto ham and a m... | I never find that the pastry actually "sticks" to the contents when making a wellington. The meat will shrink slightly as it cooks so the pastry you have wrapped around it will have a certain amount of space between it and the contents.
Try cutting thicker servings and making sure you have a well sharpened, long blade... |
Safe to use non-sticky pan with scratches?
Everyday I have to cook using some share kitchenware, and I came across some old non-sticky frying pan that have significant scratch marks on them.
I was told by my parents that I should not use any non-sticky cookware with scratch marks on them, they said cooking with them ... | Related question here. A few years back, I spent a lot of time researching this issue over at Chowhound. There have probably been hundreds of scientific studies on this stuff, so you can read about some of them I found over there.
I haven't looked at this in a few years, but my understanding is that most people tend ... |
How to compensate for citric acid in hard candy?
We're working on the most sour hard candy on earth. Here's the basic recipe: 2 cups sugar, 1/2 cup of water, 1/4 cup corn syrup, 3.2ml flavor (one small Lorann drum). Once the composition gets to 300F we take it of the stove, transfer into a cold container, quickly mix ... | You are breaking the sugar into fructose and glucose, getting invert syrup
I'd suggest making the sugar base and then adding fine powder or dissolved acid with rapid cooling to stop the hydrolysis.
Or use a paste of fine citric acid with some oil to slow down dissolving of the acid.
You can also try to use mechanical m... |
Pudding isn't setting?
I made some coconut pudding using a recipe I had found, but I'm having some trouble getting it to set. I used this recipe once before and ended up boiling it for probably closer to 2 minutes instead of the suggested 1 minute and it thickened up fine. This time I did exactly 1 minute and it's s... | Puddings, of the type in your recipe, are thickened mostly by starch gelling. The egg yolks and milk provide some thickening as well as the smooth, custardy texture.
Both the starch and egg proteins gel before the boiling temperature. Recipes call for a few minutes of boiling for an entirely different and fascinating r... |
When baking quick breads and cakes, can I premix wet ingredients the night before?
When baking quick breads and cakes, I've premixed dry ingredients the night before to save time. Can I premix wet ingredients as well?
I understand that I can't premix the full batter when using leavening agents -- I am curious if I can... | Sure.
With quick breads you just don't want to activate your leavened prematurely. That happens when the wet and dry mix so you're fine.
Two things to watch out for:
The eggs and buttermilk are going to be more prone to spoiling after they are removed from their containers. Additionally, the batter could pick up funny ... |
What's the worst that could happen when fermenting sauerkraut?
I've been wanting to make "REAL" Sauerkraut for awhile now but im really averse to food borne illnesses.
So obviously fermenting something is sorta scary to me! But tons of people make sauerkraut all the time. So I guess im asking what's the worst thing t... | If you follow proper procedures, it's safe. The correct amount of salt (initially) and the acid developed by the desirable bacteria population prevent the process being taken over by non-desirable bacteria. It works. Right around 2% by weight salt to cabbage (or cabbage and...) is a good number, with Stephie's German s... |
Can I dissolve sugar first before steeping tea?
I am usually making big batches of sweet tea (20 gallon+). My problem is that after steeping the tea the temperature in the boil kettle will have dropped to the point where it becomes difficult to dissolve the sugar. Last time I had a big sugar crust left at the bottom o... | No matter when you add your sugar it will still form a nasty crust in your kettle as it will not fully dissolve without stirring. In fact brewing tea in your kettle directly is not a good idea either as it will discolor it over time and may even impart flavors depending on the material. You need to pour the water into ... |
Vibrancy of chocolate sauce
dessert chefs,
I make chocolate sauce for my drinks. My recipe is, in order, 1x unsweetened bakers chocolate (whole bar, chopped), 3x water, heat, 2.5x brown sugar, dash of salt, vanilla, strain. Transfer to mason jar, and allow to heat seal.
I use it on the first day and the freshness is ... | There is nothing wrong with your recipe. This is not only typical, it can't be changed.
The human sense of smell is triggered by molecules floating in the air we breathe. When you make a chocolate sauce, some of its molecules are volatile - that is, not very attached to the sauce, ready to leave the surface and float ... |
cornmeal crust on chicken is too gritty, is there a way to fix after chx has been baked?
I made oven baked chicken using coarse ground cornmeal (obviously a mistake). Dredged chx in flour, then egg, then cornmeal. I'm worried I'll break a tooth on the gritty corn particles in the breading! I don't want to throw it ou... | The only way you are going to soften the corn meal in the breading is to let it get a bit soggy. Store it in a plastic container in the fridge overnight and let it's own moisture do the job. If the result you get is good then great, if the skin isn't good after that then just peel it off and eat the chicken. |
Sauce made from butter and cream flakes/curdles
My sauce recipe (Laurent Tourondel, BLT p 140) called for heavy cream and butter to be set on high heat:
Put the cream and butter over high heat. cook until the butter is
melted and browned, about 5 minutes. Stir in the shallot and garlic
and cook for another 3 to 4... | Tender means soft and not brown. Sour cream will curdle if the fat content is not high enough (if it is high, it is called creme fraiche, techniquelly) and if you cook it down too much on too hot heat. Next time, use higher fat content and cook on lower heat. Cream, sour cream and creme freche are not really substituti... |
Are areas filled with an oily texture common in jamon serrano
I bought a whole jamon serrano right before christmas and have kept in at approx. 20°C and between 55-65% humidity. I have enjoyed every slice of delicious meat and have now started to cut the last part of it; the punta (end piece). However I suddenly uncov... | As I don't have the necessary points to comment I will make one or two assumptions.
Spanish Jamon is a salt cured ham. I suspect, if you got your ham bone-out, then the residue oil is where the meat closest to where the bone was did not cure as well.
Make sure you buy your Jamon ham from a reliable and recognized sour... |
Cheese Cutting Tools
I have a large gouda cheese wheel that I need to cut first in half, then quarters etc. I have seen cheese wheels broken down using a scoring tool and what appears to be a handled wedge tool. That wedge tool is used instead of cutting. Does anyone know where I can get these tools or an easier me... | Soft cheeses are best sliced using wire, which is easy to work with and avoids squishing the cheese. Hard cheeses, like Parmesan, are difficult to cut with a wire. These cheeses are often (as you say) scored and then split with a prying action. If the cheese is sufficiently dry, it will easily break apart in sections. ... |
What would cause the albumen of a hard boiled egg to turn purple?
The albumen of my hard boiled eggs turned purple. What would cause this and is it ok to consume? | Everything you need to know: Google for "Purple Deviled eggs".
But if you didn't pickle it, then beware.
Pink or iridescent egg white (albumen) indicates spoilage due to Pseudomonas bacteria. Some of these microorganisms—which produce a greenish, fluorescent, water-soluble pigment—are harmful to humans.
Source: Un... |
Egg Whites Won't Stiffen
I was making Waffles the other day, and was whipping egg whites in a plastic Tupperware, but after an extremely long time, they hadn't stiffened. I looked in the special help section of my cookbook to find out why and I noticed that it says that egg whites can be beaten in glass or metal, but ... | It is virtually impossible to get every last trace of grease/oil out of plastic containers.
Egg whites will not whip with even the slightest trace of oil/grease anywhere in the bowl, on the beaters, etc.
Ergo, plastic and whipped egg whites do not go together. |
Whipped Cream out of Egg Whites
All types of fresh whipping cream or Half-and-Half that I have found have an ingredient called Carrageenan, which interacts really weird with my dad (makes him feel jittery).
As I was Whipping Egg whites the other day, I thought maybe I could use that as a substitute. Is there some way ... | Carrageenan is a natural thickening agent. It helps the cream beat more easily and stay fluffy. I have seen brands that don't have it but I agree with Marti that you might have to try a health food store.
Egg whites do not beat to nearly the same consistency. They are much more foamy. If beaten all the way they are mor... |
What can I do with vegetable water?
I just steamed some vegetables and the water below is greenish-yellow vegetable sweat basically. I don't want to waste any thing unless I have to for a valid reason. Any suggestions? | Make bread with it (let it cool enough that you don't kill the yeast,
first.)
Make soup with it. |
Soft dinner rolls always taste bland or flat
I proof Granular Rapid Rise yeast in mix of milk/water/honey/touch of flour and 100 - 110 degrees, adding the yeast. Always proofs really well, doubling etc. I have made these so many times, you would think I would give up,, I cook alot, bake a good deal, and always seem ... | You've answered this question yourself.
Flavor in bread comes from:
salt
yeast action
and to a lesser degree
fat
sugar
Obviously you have plenty of fat and sugar.
As you suspect, your yeasty flavor will be improved by letting it rise longer in the fridge.
Flat flavor in bread is almost always because of not enou... |
How to fold cabbage leaves for cooking?
Is there a way to fold cabbage in a pot so that you maximize the amount you can fit?
I just split my cabbage head in 8 45° wedges and sort of flatten the leaves to layers. But I still was able to fit only one (albeit large) head plus some add ons and it's a 2 gal pot. | Try removing the core from the cabbage completely. This can be done by slicing it in half and using a "v" like pattern for coring it. After the core is removed, all the leaves should flake off very easily. It is usually easier to fill more in a pot when you lay the leaves flat on top of each other. Alternatively, and w... |
How to keep pork crispy during transport to venue?
I want to cook Lechon Kawali (filipino food) for my officemate for lunch but I'm worried the pork skin won't be crispy when we eat it. I'm going to cook it in the morning. Any ideas how I can make the pork stay crispy in time for lunch?
It's going to be eaten around 3... | Being Filipino, I totally applaud you for such an excellent choice of an entree. The enemy of all fried food is moisture. Think of...potato chips. Immediately after you fry, make sure you let the food cool at room temperature before packaging. I would store the lechon in a non air-tight container, like a KFC bucket/box... |
How to stop sugar syrup from crystallizing?
How much cream of tartar do you use to keep sugar syrup from crystallizing? | According to this recipe, you will need about a gram for each kilogram of sugar. Roughly, this is about 1/3 to 1/4 of a teaspoon.
Try that and see if it works. If it doesn't, increase the amount slightly. |
Oven vs pan for meat stews
I have noticed that English-related cultures use an oven much more than say French or Spanish or German cultures. My question is specifically for stews. In English recipes you read often that putting the pan in the oven afters searing the meat on the hob "cooks the meat more evenly", if ther... | The major difference between stove cooking and oven cooking is that on the stove you will have a hot spot on the bottom and a cooler spot on the top, and with an oven the heat comes from all sides equally.
When making a stew where the meat is in pieces submerged in liquid then you are absolutely right that there's no ... |
How to reproduce meat flavor
Recently I have become a vegetarian.
I have always loved hamburgers, but the taste of vegetarian hamburgers isn't anywhewre close. I would like to know if there is any way to reproduce the flavor of meat, using no meat in the process. | I am definitely not a vegetarian, but I do love vegetables. The flavor of meat cannot be reduplicated by vegetables, but there are definitely certain things you can do to help.
Smoke Seasoning
Two common varieties are liquid and powdered. Usually, when I think hamburger, I think char-grilled. Liquid smoke can be incorp... |
How can 100% peanut butter have more protein than 100% peanuts
I am looking at:
100% peanut butter (no added salt, sugar, oils or anything else)
100% roasted peanuts (no added salt, sugar, oils or anything else)
When looking thought different sources, I can always notice the following:
Peanut butter has more protei... | There's definitely some rounding going on because the peanut butter has 100.1g of nutrients per 100g of product. This isn't enough to explain the discrepancy. Adding up the nutrients on the roasted peanuts gives 95.4g. I think we can assume the other 4.6% is water. So perhaps more water has been driven off the pean... |
How is this non-dairy creamer really non-dairy when it has sodium caseinate?
I was at a hotel recently, and naturally I had brought home those little packets of free coffee by the sink in the room. I noticed a packet of coffee additives--sugar, Splenda, and most importantly for this question, a supposed non-dairy cre... | Title 21 (Food and Drugs) of the Code of Federal Regulation states
"(d) When foods characterized on the label as "nondairy" contain a
caseinate ingredient, the caseinate ingredient shall be followed by a
parenthetical statement identifying its source. For example, if the
manufacturer uses the term "nondairy" on... |
Correct measurement for chicken broth powder to water
I have some concentrated chicken broth powder in a jar but no instructions that explains how it should be mixed with water.
What is the standard chicken broth powder to water mixture?
I know that the concentrations may differ depending on the product, but assuming ... | The amount is totally subjective. In general, I prefer lighter amounts in soups and heavier amounts in any flavorings (I.e collard greens or broth powder used as spice.) Cooking is really more art than science, so precision is not usually my top priority. For whatever you are cooking, and if it is safe to do so, add a ... |
Coconut milk looks like water with butter chunks
I bought a can of coconut milk (or a cream really, it is rather fat, around 17%) for my piña colada. I have never bought coconut milk before. It was weird inside. Upper half was like butter paste and lower like water. I mixed it in a shaker thinking it would become homo... | There can easily be some confusion regarding the terms cream of coconut, coconut milk, coconut cream, coconut water etc. It is normal and even often desirable for coconut milk to separate, and for the fattier part (the cream) to clump. Since that is generally not a great quality for mixed drinks, read on.
For Pina Cola... |
Proper kitchen temperature for doing "fermentation"
I am looking at the Saveur magazine annual 100 issue.
There are a couple of items related to fermentation; and I am intrigued.
The recipes instruct to let the mixtures to stand at room temperature for around 5 days.
Is there a proper "room temperature" for that to wo... | The proper temperature is the average temperature range of the type of room in which the fermentation was historically done by the culture which invented the specific fermentation dish.
I know this is not what a modern cook wants to hear, but there is no easier way to put it. Recipes were invented to work at a certain... |
Do I have to adjust anything to add seeds to bread?
I have a go-to recipe for Honey-Oat Pain de Mie. I'd like to add about 1/2 cup total of combined sunflower and pumpkin seeds. Since I do bake it in a Pain de Mie pan,
I'll pull a small dinner roll's worth of dough just to make up for the increased overall volume.
Do... | I think the substitution should be straightforward. From the recipe, the dough should be able to handle that amount of seeds.
My main concern would be with hydration level. Seeds can pull some moisture out of dough, which might make the bread a little dry or stiff. But the type of seeds you're talking about shouldn'... |
How to make store bought whole multi grain bread softer?
I normally don't like sandwiches in the first place, but if I eat sandwiches, I find sandwiches made with white bread to be more appetizing, since the bread is soft and smooth
When I tried whole grain bread instead, the bread is highly textured and hard. Is the... | What I've done in the past is mist some water on both sides of the bread slices, then put them in the microwave for 10-15 seconds (alternatively, an oven set at 300F/150C for 5-10 minutes will do it too).
Experiment with the amount of water (but keep it low) and cooking times. You should get much softer (and warm) brea... |
Substitution for hagelslag (chocolate sprinkles for bread)
I live in Spain but I am Dutch. Does anyone know a substitution for "hagelslag" (chocolate sprinkles to put on bread) for making boterhammen (open-faced sandwiches)? | Hagelslag is fideos de chocolate in Spanish, the coloured sprinkles are fideos de colores.
You should find it with the cake decorating stuff in at least the larger stores or online. (e.g. here or here) |
Is eating rice well after its use-by date a bad idea?
I got a "Paella kit" for my birthday recently. It consists of a pan, some rice, some spices, and some instructions.
Unfortunately, upon inspecting the rice packet I see that its "best before" date is June 2015 (ie. about 8 months ago).
Rice isn't particularly exp... | Rice is one of those dry staples that last a looooong time if stored properly, which in this case means cool and dry and safe from insects.
The more critical part is the seasoning. Ground spices tend to loose aroma quickly. This does not mean they will necessarily turn bad, but possibly a bit bland. Mold is only a prob... |
What spice in Asian food makes me sweat and my nose running?
What spice in Asian food makes me sweat and my nose runny?
I highly appreciate it in those cases where I've caught a common cold or anything the like, just when the original impact is too low so that my body fails to give those reactions by default. (And it ... | Some health food stores will sell Cayenne Pepper capsules for this very purpose. Some people find that taking a couple will help them sweat out colds and flu. Never tried myself, but I agree there's nothing like a dish packed with heat to clear out the sinuses. |
What is the meaning of the numbers on the back of green tea boxes?
There are 4 or 5 digit numbers on the back of each green tea box. I know they are used to classify the type of tea and its quality, but I have never found how to read them. How do I figure out which one is higher quality than another one.
Here are exa... | Doesn't matter which brand. These numbers indicate exactly which tea and which grade of the tea has been used. It is part of the ISO9001 certified tea trading companies in China.
Similar to ingredient lists, the most used item comes first. This blend of green tea uses several grades and series of leaves of chunmee, fro... |
Is my pressure cooker good for the trash bin?
Some serious meat burning occurred in my cooker, and now some of the material on the surface of the bottom of the cooker is gone:
Still usable? | No, you don't need to rash this pressure cooker. This is only discoloration of the top layer of the stainless steel. Just polish with a stainless steel cleaner, scouring powder, or barkeeper's friend and it will come right off.
Next time make sure you have enough liquid to bring your cooker to pressure, and when brow... |
How can I add flavor to meatballs which taste stale from being frozen too long?
My pre-cooked meatballs must have been frozen too long, they taste stale. I tried mashing them up and making sloppy joes but they still tasted stale. How can I season them to make them more edible? | Whenever I have freezer burnt or really old frozen meat, my go-to solution is to use my slow cooker. Find a recipe that sounds appetizing to you and has a long cooking time (6-9+ hours on Low), and go for it. For example, here's a Meatball and Vegetable Soup recipe (which I'm not endorsing, it's purely as a "this is th... |
Calories in bean liquid?
Canned beans come with a liquid that may be eaten. Do the calories shown on the can reflect the calories with the liquid, or without? Either way, is there a way to know the calories in just the beans or just the liquid (without a calorimeter)? | If you want to be certain, I suppose you should ask the canning company.
I can't speak for all countries, but in the U.S., I'm pretty sure the usual nutritional information reflects the total contents (with liquid), unless the nutritional information explicitly specifies "drained," e.g., "Serving Size: 1/2 cup beans (d... |
How is sushi supposed to be eaten?
Yesterday I was at a banquet that was serving sushi rolls. Some had rice on the outside and others had seaweed on the outside. I wasn't able to find chopsticks. In terms of etiquette is it alright to eat sushi by hand? If relevant I'm in North America.
Also, I heard it's a North Amer... | Clean your hands before you eat. Often, you will be given a hot towel for the purpose. Return the towel to the server neatly folded.
It is fine to eat sushi with your hand, as long as there is rice with each piece of fish. Sashimi (sliced fish not prepared with rice) should only be eaten with chopsticks.
If you sit at ... |
How well do counter top knife sharpeners sharpen knives?
Are counter top knife sharpeners like the IQ knife sharpener good for sharpening knives (or cheap knives)? I have used the IQ sharpener and it is still hard to cut through big onions. I would like to know if it's problem with my technique or the product category... | A pull-through sharpener will never do as thorough a job at sharpening your knife as a stone, and over time will lose its efficacy and actually dull your blade. In a pinch they can be useful, but be sure to give the knife a few passes on a good quality steel afterwards, as the pull-through sharpeners tend to remove met... |
What is the difference between Microwave, Microwave Oven, and Oven?
Some sites say that a "microwave" is only for heating or re-heating cooked food. Whereas, in "microwave ovens", you can microwave and bake. Is that true?
If it is, then why I can cook main course dishes (chicken, rice), soups, etc. in my microwave ove... | First off, the terminology issue.
So, can someone please clear up this fog? What's the difference between Microwave and Oven and Microwave Oven?
"Microwave" is just short for "microwave oven". Both terms mean the same thing: an appliance that uses microwave radiation to heat food. Cooking food in this way is called ... |
How to perfectly separate hemp hearts from hemp seeds
I often buy shelled hemp seeds, but there is still a lot of hull in the bought
product. No manufacturer sell hemp seeds perfectly shelled (only hemp hearts).
You can see the typical product on the picture.
Could you recommend some home-made easy method how to filt... | Dry? If so, rolling down an inclined plane, such as a big handheld cutting board into a washing tub should work. The rounder seeds will roll, while the husks remain stuck. Pour in a thin steady stream. Broken seeds will likely still roll, as they've still got bounce to them, while the hulls do not.
Wet? Stirred flotati... |
How do you season and cook to palates and preferences different than yours?
Often times the dishes I am the most disappointed with end up being a hit with my family. It is almost as if our tastes contrast each other.
Given that, how can I cook something that appeases a palate which is not my own, and especially one th... | I have (nearly) no sense of taste and smell, and what sense I do have is heavily distorted. As a result, my senses are non-indicative of dish quality. Nearly every meal I cook is shared with at least one person, though, so I've had to adapt.
I iterate over the same recipe over and over varying the spice mixtures and ra... |
Gluten free bread in breadmaker looks weird and doesn't rise
I have been trying to make gluten-free bread in my bread maker for a few times now. It always fails. It doesn't rise how a funny shape (still the shape from kneading) and doesn't cook very well inside (very dense).
I know there are lots of posts about this,... | There shouldn't be much different between dough rising on your counter vs. in your bread machine, unless your bread machine heats the dough slightly during rise (in which case the bread machine will be quicker).
There are two things likely to cause what you're seeing:
The dough hasn't achieved enough elasticity to ris... |
How to eat this kind of cheese
I have seen so many of these cheeses but I don't know how to cook or eat them.
I am new to Europe, and have never seen this in my country of origin before.
Could you tell me how to cook the cheeses? Is it just a matter of cutting and eating?
By looking around, it sounds like this is cal... | Whatever you do, don't eat the wax rind.
You may think this goes without saying, but the number of times I've seen people unfamiliar with a wax-coated cheese slice and eat with the wax still attached might surprise you.
(Source: lived in the Netherlands for 5 years, across the street from an incredible cheese shop.) |
Pumpkin carpaccio: correct use of the name
IN my view, carpaccio is thinly sliced beef, nothing else. But now, it seem OK to serve salmon carpaccio, or even, as I recently saw, pumpkin carpaccio. Am I to assume that everything thinly sliced and spreaded on a plate can be called a carpaccio nowadays? Can I expect, say,... | "Pumpkin carpaccio" sounds reasonable to me. It's fairly clear what it means: something like carpaccio, but made with pumpkin.
I think as long as people generally understand what's meant by the term, there's not really much point in trying to deem it "correct" or "incorrect". Sure, carpaccio is a fancy foreign food, so... |
Is there a substitute for chocolate graham crackers?
Where I live, we don't have any kind of Graham crackers. I've used other cookies before instead of the regular Graham crackers without a problem. I now came across a recipe that asks for chocolate Graham cracker crumbs.
What do I do best?
Should I use a regular choc... | If this had been a graham cracker crust, I'd have recommended adding some cocoa powder to the melted butter when making the crust.
In this case, as you're just using the crumbs in a layer of a parfait, you'd want the flavor to be better integrated as it doesn't have a chance to cook. Therefore, I'd go with either crus... |
How much to heat mustard oil before cooking?
We use mustard oil.
How do I know if the oil is ready for cooking?
My mother always waits till the pungent smell goes off.
I can't put my finger to know if the oil is ready. | To check if mustard oil is ready to use, add onion peel: if it browns immediately, the oil is ready to use.
You can also notice the change in fluidity of the oil. |
How is one supposed to properly eat multi-level hamburgers?
Well my question is exactly what is says in the title.
I come from a culture that has hamburger-style meal. Unlike hamburger, our plyeskavitsa (or pljeskavica using another type of transliteration) tends to grow in diameter when the portion size increases. Th... | The trick to eating a large hamburger the size of a McDonald's Big Mac (or even a Double Big Mac with four patties) is to grip the burger firmly while crushing it down a bit. It may take a big of practice to get right, but it's something most eaters of hamburgers seem to do instinctively. So much so I can't really desc... |
What is the lowest temperature possible (of water) to cook meat in?
Say I want to cook a piece of meat by putting it in water and bringing the water to a certain temperature. (In celsius please) how low can the temperature be for it to be still able to cook the meat? Does it need a boil, or can it be done with say 40 ... | The answer depends on the type of meat as well as the thickness. There are different things you need to worry about killing in different kinds of meat, and it takes a different amount of time for everything to get hot enough for long enough depending on the thickness.
Note that you generally don't want to put the meat ... |
What are the key differences between lemons and meyer lemons?
"Meyer lemons" are advertised as a cross between a lemon and a mandarin orange. The flavor is basically what you'd expect from that cross.
Is it reasonable to use them as direct substitutes? What are the important differences to keep in mind when substitut... | Lemons are quite sour, while Meyer lemons are much sweeter and less acidic. If you substitute directly, it'll have a dramatic effect.
For example, suppose you start out with a dessert made with lemons that has enough sugar added (or little enough lemon juice) to make it the right sweet/sour balance for you. If you repl... |
Why is the butter gradually melting and only the top of my butter cake done?
I didn't use melted butter like liquid. I only used softened butter and mixed it with sugar in my blender. It became like cream. I also used 1 cup and a quarter of flour and other ingredients.
I baked the cake with grill mode in my convention... | Your problem is baking on grill mode. Or at least one of your problems. Grill mode is designed to brown the top while not cooking the rest too much. As well as burning the top this may have the side effect of spoiling the rise of the rest of the cake, but still getting it hot enough to melt the butter.
In general for b... |
Does canned tuna contain preservatives?
I want to know how the tuna can be kept for so long in a can. Do they use preservatives? Or is it just tuna and water (or oil or brine)? | The preserving effect of canning is based on
removing all bacteria and fungi (normally present at least to some extent even in perfectly safe food) by a combination of heat and pressure over a certain time
preventing new bacteria or fungi from reaching the food by sealing the containers
avoiding oxidation by sealing ... |
is it ok to use parchment paper when baking cream puffs
Is it better to use parchment paper when baking cream puffs so that the middle does not end up being wet and soggy? | Yes to your title.
No to the question body.
I always use parchment when baking cream puffs. It is just to make the cream puffs not stick to the pan and cleanup easier.
It doesn't insulate enough to affect baking temperature and has no effect on the cream puffs being wet and soggy or not. |
Does any other cultures have a food similar to jewish Chulent?
Chulent is usualy made from beans, barley, potatoes, meat, and carrots. Generaly spiced with garlic, paprika, and black peper and cooked for 24 hours
Do any other cultures have a similar food cooked for a simelar leangth of time? | Many cultures know stews that are cooked "low and slow" and they are often either a case of practicality or tradition or - as in your example - due to religious customs.
Let's start with your Cholent:
It used to be cooked in the communal bake-house or in the local bakers' ovens, then carried home and kept warm, thus bo... |
Bake meat then veg dish back to back?
If I cook an individual stuffed pork then immediately after at same temp cook an asparagus casserole will this affect the casserole flavor? Both items cook for approx 20/25 mins each. | If I'm understanding your question correctly (please let me know if I'm not), you want to know if the air inside the oven would carry flavor from one just removed dish to another since no time would pass for the aromas in the air to dissipate?
The answer to that question is usually no. One exception might be if the fi... |
Microwaving chicken before frying
How long do I microwave chicken before breading it then frying it? I seen this being done on a cooking show, but missed how long the microwave part was. Thank you | Microwaving raw meats is quite tricky, as its difficult to cook evenly. A different method would be best, sous vide probably being the most reliable. The machines can be pricey, but I've had good luck with a pot of water, a candy thermometer, and some ziplock bags (especially if you're only looking to par cook). You ca... |
Sushi rice not sticking to each other
I have a sushi rice bag from Sun Rice. They write on it that we should only wash it for 5 minutes then boil it. But I know that sushi rice should be washed for more than that and soaked in water for at least 2 hours. I did it and left it for 2 hours. Then I boil it (1 cup of rice ... | It's hard to say exactly which thing was the issue. Rice sticks to itself because of starch on the surface.
As Joe pointed out, if it's actually still wet, it's not going to stick. It doesn't get sticky until it's dry enough for the starch to be sticky instead of just starchy water.
But even if you did let it cook/dry ... |
How to make skyr more fluid
I am currently trying skyr, an Icelandic yoghurt/cheese. I am preparing this mostly with fruits, nuts and cereals. I would appreciate if anybody has a suggestion on how to make it more fluid in order to be used as basis for recipes with pasta, meat or fish. | Skyr is a milk-based product that is thickened with lactobacillae and similar bacteria and sometimes rennet. It falls in the same category as yogurt and quark.
For thinning, use either water or milk (possbly cream for a richer taste), the latter keeping a more "milky" taste. Wikipedia states:
In its traditional use, i... |
Is the un-moldy part of tomato paste still safe to eat?
Today when I was making Bolognese sauce, I removed the moldy part of the tomato paste and use the non-moldy part in the sauce. After searching on the internet, I found out that I can get sick from it. But I already added the tomato paste in my sauce, and it's a h... | I would take caution before consuming the sauce. It is possible that you may have killed mold however there could still be toxins. There are a lot of variables in these types of situations, such as whether or not those who are consuming the sauce have an allergy to mold. That is why a typical response is when in doubt,... |
Reproduce Korean BBQ Pork Jerky
Costco sells a Korean BBQ Pork Jerky with the brand name Golden Island
It's delicious- it's soft but chewy, smokey, sesame-ey, moist with the sugars but obviously also dried enough to not need refrigeration.
I've tried making it myself with mixed results. The marinade is easy: ginger,... | Does this product represent a dish in Korean cuisine or is it a fusion variation? If I could find a name I could find a recipe.
It does not appear to be a korean dish, rather a version of the chinese pork jerky, which has been seasoned with a korean bbq style.
How could I both cook and preserve my pork?
If you are t... |
Carrots turning dark at heads, and on skin after chopping?
Please see attached photos. We are a small food processing plant, and recently it came to my attention some of the carrots we have been purchasing have been having a problem where the heads are turning a dark green/brown coloration. The skin on them also tur... | I ran a school tuckshop and also a college cafeteria for some years and I have seen this many times with new staff members.
The problem with discolouration is any damage to the skin. If preparing carrots in advance or in larger quantities ( sliced, grated, etc ) the skin needs to be thoroughly removed before storage. ... |
Stainless nonstick, not vs, but both? What's the point?
I bought a stainless steel 12" skillet and when it arrived it has a Non stick coating on the inside. I didn't realize that. I already have a non stick set, anodized aluminum I think, so I wanted to explore stainless. I'm seeing a lot of similar pans, from all the... | Many stainless steels are ferric, so will work with induction cooktops. Aluminum cannot interact with magnetism, so cannot work on induction, so many companies offer stainless steel non-stick pans for the induction market.
You won't see much difference in performance, and since it's not what you want in the first plac... |
Looking for a tasteless emulsifier, or a method to mix oily substances into water
I've been experimenting with blending flavors into water based drinks, but these experiments have largely ended up with a thin oily layer on top of my watery liquid. What I require is an emulsifier to stabilize my oil-water mixture while... | Use soy lecithin powder. Cheapest and easiest place to find it is in the drugstore where drink supplements such as Ensure nutritional drinks are kept for those unable to eat solid food. It lasts forever and has no taste whatsoever. It is the perfect emulsifier when egg yolks or mustard aren't an option. Start with abou... |
How do I concentrate the flavor in orange juice?
I poured squeezed orange juice over my meatballs and I thought how well it complements them, but that it's too watery to enjoy with meat. I proceeded to reduce squeezed orange juice on the stove with and without starch and it just did not work - it's either too watery, ... | How about using orange zest instead of the juice? That way you'll get a lot of the aroma and flavor we think of as "orange" without really changing the sweetness or acidity. |
Texture and cutting of avocado and Mango used in sushi
When I want to make sushi, how should the avocado and mango feels like ? Soft or very soft ?
Plus how should I cut the mango to put on the top of sushi ? I searched on youtube but nothing helped me their. | Avocado: Soft, but not too soft.
Mango, a little bit under ripe.
So, it is always to your own taste.
As to how to cut the mango, I would cut in half and make thin sliced (a little bit like cutting fish for sushi).
Video showing how to cut a mango (like a pro) for sushi rolls.
https://www.youtube.com/watch?v=NL6J_hy3sHM |
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