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How to make cornbread less crumbly? I have a pretty basic cornbread recipe that I make very occasionally (with a bit of canned creamed corn added). The taste seems fine, but the texture is more crumbly than I want. I've tried backing off the milk a bit because I'm adding liquid with the creamed corn, but that hasn'...	Two things hold cornbread together: Egg and gluten. Gluten forms from the wheat flour interacting with the liquid. In general you don't want too much gluten or the bread will be tough and chewy instead of the characteristic tenderness of cornbread. The egg in your recipe is similar to other recipes that call for 1 egg ...
why does my beer batter seem to hold too much oil? Please can you help find out why when i deep fry my cod in beer batter it even when drained on paper is still full of cooking oil please. I use same measure of flour to beer and add lemon juice and saffron for colour .	I've found that when my oil is not hot enough to seal what I'm cooking immediately, the batter picks up a lot of oil. The same thing happens if I batter something frozen and then let it sit for a minute or two before it goes into the fryer.
Brown sediments when frying meat Possibly, this is a rather trivial question, but I've not yet found any good explanation. Whether I cook a steak for bacon, as long as it is red meat, the ground of the pan fills with a brown sediment, similar to this picture. What's that? As for bacon, I heard that some people even co...	The brown color is given by the caramelization of the sugars contained in the meat. It is due to a chemical reaction that is triggered by the high temperature in the pan (take place between 140c and 180c or 284f and 356f) called Maillard reaction. It is exactly the same thing that gives bread and fried foods their char...
Are rinsed out plastic milk jugs safe for storing water? Over some time I have accumulated several plastic milk jugs and I'm considering using them to store water in case of an emergency. I've rinsed them out and left them to dry, but should I worry about cleaning them further? Should I use dish soap/scrub brushes? ...	Cleaned jugs are, but ones that are only rinsed aren't. After the milk is gone, wash the inside of the jug with hot water and anti-bacterial soap. Rinse with super-purified or distilled water to avoid the risk of re-introducing contaminants to the inside of the jug. I store the filled bottles in my cold room for six mo...
How do you make sure your salmon is cooked through? I have taken measurements and by the time the slim side of the salmon hits 60c, the middle is barely scratching 30c. With that gap how can you make sure the inside is cooked without overcooking the surface?	Laws of physics dictate that if you roast / bake a side of salmon (or other fish or meat) with different thicknesses using traditional methods, you will reach different levels of doneness. This can actually be a good thing, e.g. I have a group of guests who prefer their beef anywhere from rare to well-done and I serve ...
How to cut the wax from this cheese? (I am new to Europe so please forgive me for being not knowing). I have this cheese I asked here before how to eat it and people answered me, but when it comes to real life I had a problem removing the wax, because it really stuck to the cheese! I like the taste and I want to try...	I usually cut the wheel of cheese, wax and all. So cut a quarter or a half off, depending on how much you want to eat. Then, you can simply peel the wax off. Clean the knife of wax before using it again to cut cheese you'll be eating. EDIT: Another solution (upon a quick Googling to search for an answer to @Joe's issue...
Why does my English muffins package say to use a fork or fingers instead of a knife to open them? I bought some Thomas English muffins and on the back it says for "Toasted perfection" the muffin should be split apart by hand or with a fork. Why does it not suggest to use a knife?	If you cut it with a knife, you'll tend to get a very smooth surface. If you tear it open, whether by hand or with the aid of a fork, it'll tend to break on more natural places in the crumb, giving a bit rougher surface. When toasted, that tends to result in more contrast of texture - the bits sticking up will brown mo...
At what temperature to bake waffles in a Lékuké silicon mold? We bought a Lékué silicon mold for waffles to be used in the oven, but the box in which we bought it does not mention the temperature at which to use it. Can anyone having experience with baking waffles in an oven give us advice?	According to reviewers on Amazon and this video by Lékué, you should bake the waffles in an oven preheated to 220C (430F) for about 9 minutes. If the outside gets done before the inside, drop the temperature so you can bake longer. Other, more obscure sites and blogs say the same thing. Did your box not include a recip...
Eating cookie dough How can I eat cookie dough safely? I want to make cookie dough ice-cream like the Ben and Jerry's range, however I don't want salmonella. How do Ben and Jerry's sell make theirs, assuming they don't sell it raw? Is it possible to cook the egg or dough without changing the raw uncooked feel of coo...	To make cookie dough to eat raw you have a couple of choices: Leave the eggs out Use pasteurized eggs I'm not sure how Ben and Jerry's make theirs, but I suspect it is by pasteurizing at some point in the manufacturing process. Leaving the egg(s) out is the simplest method and doesn't make a big difference in the fin...
Making dark chocolate at home I want to make plain dark chocolate at home. The process is tricky in my experience, not simply mixing cocoa, cocoa butter, milk powder, sugar, etc. Can you share some practical tips for doing the process and choosing the right ingredients.	Sorry to rain on your parade, but making good quality chocolate in a home kitchen without special equipment is basically impossible. The magic tool is a conche - a machine that grinds the cocoa solids so finely, that you can't feel them with your tongue any more. We are talking about a particle size of 10-20 micromete...
Is it possible to brew good tea on a mountain? As I understand it, it is due to the relative atmospheric pressure that water boils at lower temperature further above sea level: 70C at the top of Mt Everest, for example. Surely, then, the water could not get hot enough (and remain liquid) to brew a cup of tea? Or is th...	Tea brewed under different conditions will taste slightly differently. So no, on a high mountain, you cannot get absolutely the same taste as when brewing at sea level. So no, it is not the boiling state of the water which determines the exact taste of the tea, it is the combination of all parameters, including temper...
How to cook flatbread without oil? Here's the thing: I am currently experimenting with a Oshawa diet #7 and I discovered that I can make these tasty flatbreads in my frying pan. However, the issue is that after each flatbread is done I have to wash the pan with a wet sponge, as either flour or small parts of the dough...	My family always made these Chinese flatbread-like pancakes and we cooked them on a cast-iron pan (although it was more like a frying surface or something, it was flat, round, had a handle, but no conceivable border) without using any oil. Now it is true that a little bit of the flour kept sticking to the pan, but we a...
Is Salmonella from eggs a US-only problem? A google for "Europe egg wash" will show up a lot of interesting results about differences in Egg processing and storage. NPR says European chickens are vaccinated against Salmonella; and that US ones are not, but the egg washing has the same safety effect. Forbes suggests t...	The short answer is "No," it's definitely not a US-only problem. Since the question makes comparisons between the US and Europe, I will focus mainly on those two areas. Unfortunately, it's hard to estimate illnesses from eggs only, because frequently Salmonella outbreaks from eggs are due to how they are handled in t...
Will meat taste okay if I cook it in a pan where the leftover fond seems burned? I have found that after 2 batches of chicken breasts, the fond is in the pan for enough time to start burning, so the third batch gets a little black and starts to taste burned. Does it mean that I should deglaze or wash my pan every 2 b...	I'd deglaze the pan after each pan and transfer the juices to a small bowl to make a sauce I would wipe/clean (no soap) the pan after each batch. After the last batch, transfer the bowl content and make a sauce with the last pan drippings and what you already have.
How do you cook boneless chicken thighs? I can cook beef steak and chicken breasts pretty good, but boneless chicken thighs is where I have some issues. First it is uneven in width, making it hard to properly cook the insides without overcooking the outside. Second I do not know how to work the chicken skin. By the t...	Regarding width: the chicken breast needs to be flattened. Here's a video of a home cook doing it to give you an idea. I don't use the hammer, I smack it with the bottom of a skillet. When I worked in a restaurant, the Chef had me flatten chicken with a smack from the side of a heavy cleaver. Regarding the skin: I like...
Are insects bought as pet food safe for human consumption? I want to try some cooking with insects. So far I found no shop in my town selling insects for human consumption, and online shops I found (so far) where really expensive (10-40€/100g!). So I'm thinking of buying some pet food insects (most likey cickets or gr...	I am unaware of regulations in Germany with regard to edible insects, but in North America, insects must be raised/farmed rather than wildsourced, and they must be specifically raised for human consumption. Everything that the insects are fed, treated with, moisturized with or housed in must be logged. While there are ...
Why does my curry taste so bland? I'm trying to make a curry, and failing. I'm a decent amateur home-cook, but now that I'm exploring outside of my usual cuisines, I'm at a loss how to improve my preparation of this recipe. Either that, or the recipe might just be of questionable quality... which would also be good to...	The recipe is easy on spices with (perceived) spiciness: No peppers, just the usual amount of ginger and only 2 cloves. On top of that, close to half a liter of coconut milk gets added, which will sweeten the curry, and dampen the (again: perceived) spiciness. The main veggies are cauliflower, far from the most excitin...
How long can I soak gulab jamun before serving? I would like to make some gulab jamun for a party in the afternoon. Because it's a work party, I can't prepare them in the morning and let them soak the recommended few hours. Instead, I need to prepare them the night before. I have read many recipes and they all recomme...	You can leave your Gulab Jamun in sugar syrup for minimum 30 minutes to maximum as long as you wish. Before service you can bring Gulab Jamun to room temperature or you can even microwave and serve little warm.
What is this citrus fruit? I had this delicious citrus fruit today that I'm having trouble identifying. I think it might be a tangelo, but I'm not sure. It was seedless and had a tangy/sour taste. Unlike a clementine, it did not peel very easily. It came with a delivery of other assorted fruits, so I don't know its ge...	It looks like a honeybell. Also known as a tangelo.
How to eat Rambutan? I am having trouble separating the pit, or seed like thing, in a Rambutan. It easily comes out, but leaves a sticky layer of "bark" on the white part of the fruit. This bark-like substance is really hard to separate from the fruit without wasting a lot of it. Are there any special techniques I c...	Wether or not the stone of a rambutan comes out cleanly depends on the specific variety of rambutan: There's freestone and clingstone ones. The stone of the freestone just pops out, the clingstone ones, well, cling to the fruit. The only option for those is to either try to clean it, make a mess, waste fruit, and fail...
My food doesn't have too much taste / taste allways the same? I "cook" everyday for myself and my girlfriend and I enjoy doing so. So this year I decided to really learn how to cook. I am doing at least a new dish every month in order to try new things, but I often feel that my dishes taste the same (that means: no ta...	I don't know where you are living or the quality of the food you can get your hands on, but these are (obvious) generalities that should be true: Ingredient quality plays a lot, for example most tomatoes sold in supermarket are just reddish water bags without any taste. You can remedy this either by looking for better...
How do you store cooked pasta without losing the bite? When I cook pasta I usually drain all the water and keep about a cup of pasta water so I could loosen up a sticky pasta or bulk up a sauce. But spaghettini or capellini is too thin so it breaks up into small pieces when I try to take some out of the colander with ...	The true aficionado would claim that you actually don't store cooked pasta, but for those cases where this isn't viable, you have a few options: Pasta that will be cooled and re-heated later, e.g. left overs Drain well, cool, refrigerate. The pasta will stick, but you can dump it in hot salted water foe a bit to re-he...
Did I ruin my stoneware dutch oven by heating it on a gas stove? I was following this baked beans recipe. Relevant excerpt: Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato p...	It sounds like you had a lucky escape. It's not temperature itself that would damage stoneware as it's fired at over 1000C in manufacture (Wikipedia). Differential thermal expansion is what breaks things, e.g. heating the base much faster than the sides, or heating a thin layer quickly before the rest has time to warm ...
What is the best way to thicken the liquid in this recipe? I've made this recipe: https://www.facebook.com/buzzfeedtasty/videos/1658203764432266/ 1 Red Pepper, Julienne Cut 1 Green Pepper, Julienne Cut 1 Yellow Pepper, Julienne Cut 1 Onions, Julienne Cut 2 lbs. Chicken, Sliced 2 tablespoons ...	If you are making a tortilla filler then you probably don't want that much sauce in the end product, so rather than thickening it you might want to consider reducing the amount of liquid that goes into it in the first place. Peppers and onions both shed water as they are cooked, and canned tomatoes have water as well. ...
What is the role of oil in gluten free baking? (Can I substitute applesauce for oil in gluten free recipes?) I recently read this question: Why can applesauce be used in place of oil? And the accepted answer says: "In baking, the role of oil is to coat the flour, preventing it from combining with the water (or other w...	Most gluten-free recipes tend toward the dry and crumbly, because the binding and elasticity of gluten is missing. Oil contributes a certain amount of binding and moisture of a sort to the finished product. As far as I'm concerned, using all oil as a compensation is unwise, as it can greatly increase the fat content of...
Why can't I get a seasoning layer on my carbon steel pan using an induction hob? I recently purchased a carbon steel pan (DeBuyer Mineral B Element), and have attempted to perform pre-seasoning on it. I checked out a bunch of videos on the process, and ended up doing the following steps: Warm up pan Coat pan in a thi...	Induction hobs (cooktops/ranges) use magnetic fields to heat the pan directly, only metal that is directly in contact with the hob gets heated by the hob, the rest gets heated through conduction. On a large gas hob burner the flame goes up the sides, heating them. On my induction hob (not my choice, there when I moved ...
Pomegranate juice ceviche I want to make a ceviche and although the 'traditional' acids are lemon and lime, I have a desire to use pomegranate juice but I'm concerned that the pH is too low to denature the proteins in the fish. Does anyone know if pomegranate juice just isn't acidic enough or should I just marinade fo...	Could you use a combination of pomegranate juice and lemon juice? A recipe on the POM web site uses grapefruit juice with pomegranate juice. A quick search reveals that most (all) ceviches that use pomegranate juice also use another acid (lemon, lime, grapefruit). If it were me, I'd try using only pomegranate juice on...
Does chlorine evaporate from water when cooking? Most municipal water supplies in the U.S. include noticeable levels of chlorine or chloramine added to kill microbes, and often adds an objectionable chemical smell. Does chlorine evaporate when cooking? If so, does it require boiling temperatures? Does it become mo...	Water treatment often uses chlorine or chloramine to kill germs or algae. If you are smelling it it's more likely to be Chloramine than Chlorine. Chlorine will dissipate from water over time naturally, but boiling for 20 minute will drive it out. Chloramine will also dissipate naturally, but in a much longer time frame...
Ingredient substitute for sriracha hot sauce Asian Glazed Chicken Drumsticks I would like to try making this recipe. But I don't like anything super spicy. What could I use instead of the sriracha hot sauce and get a similar flavor with out the extra heat? Ingredients 8 medium chicken drumsticks 1 cup water 1 tablespo...	the ingredient is only (mostly) for flavoring, just reduce the quantity; the recipe will still work and be less spicy. If not wanting to be spicy at all, you could use a regular red bell pepper paste (blend/puree some red bell pepper with a little bit of olive oil (or no oil)), or maybe use a tablespoon of tomato paste...
What's the best way to get roasted garlic out of its skin I am quite fond of oven-roasted garlic, but I always spend ages getting the meat out of their skin. In addition my fingers get rather sticky when I follow the method described in the linked recipe, which is to "press on the bottom of a clove to push it out of i...	Cut the garlic head in half, add a little oil if you like, put halves back together, wrap in foil, roast, unwrap, cool, squeeze roasted garlic out of halves. The idea of cutting in half ensures that most, if not all of the cloves are cut open, making removal of roasted garlic easier. Placing the cloves back together, a...
What is the correct procedure for cooling and reheating leftovers? After a night's meal I have the tendency to always make more than enough food. Most of the time there are 2 – 3 portions of leftovers after everyone’s had enough to eat. I always throw them away, being scared of them going bad in 12 hours before eating...	From a food safety perspective, the most important thing is that you get your leftovers cooled as quickly as possible, so that they don't spend too long in the temperature "danger zone". This can be tricky, because you essentially have to move from cooking temperatures to refrigerated temperatures within two hours (gen...
Jamon Serrano smells awful I don't know a thing about cured ham, but I just opened this ham, and while I realize a cured ham probably has a peculiar smell, I can't imagine this horrific stench being intended. My entire apartment smells like a trashcan on a hot day, and the ham has both black and green spots on it. Sev...	Nope, Jamon Serrano should not smell bad. It can be normal for it to have mold on the very outer surface, which is generally harmless and can just be scrubbed off, but a foul smell means that there is something wrong. I'm afraid your ham is trash.
How can I tell if vitelottes/purple potatoes have "green flesh"? I know not to eat white-fleshed potatoes if the skin/flesh is turning green. Is there any way to tell with purple potatoes? I know this variety is darker purple all the way through, unlike some... so I wouldn't be able to see a green flesh color inside, ...	Sprouting and turning green are two basically unrelated things. Sprouting means the tuber tries to form roots and grow into a new plant. It can be triggered by light, but even more so by warmth and the "internal clock" of the potato. That's the reason you are supposed to store potatoes in a cool place, ideally around ...
What are the characteristics required for a liquid be considered milk? I know that the liquid from animal (cow, etc) are considered milk. But how do you know feature a liquid to appoint as milk? There's the vegetable liquids (soy, nuts, ...) which are also considered milks. What liquid needs to be a milk? the juice is...	It has to remind people of milk in looks and consistency and not be too strongly flavored of something else. Really, there is no authority which appoints stuff as "milk". If it looks sufficiently like milk, it is likely that people will call it milk. If it is edible and available in large quantities (unlike the milk o...
Looking for ways to improve a keto no-bake lime cheesecake recipe I have a recipe for an extremely low-carb lime cheesecake I found online that I tried, and enjoyed. I'm having trouble finding it now, but from memory the recipe is pretty basic: For crust, melt butter with stevia, blend it with some almond meal and un...	In order to make the texture not " rubbery and jello-y" let your gelatin mixture cool down and set up a little bit. By adding it while boiling hot you are melting the cream cheese, effectively making cream cheese jello. Make sure to whip well after the addition, not just to blend, but to incorporate some air and increa...
Can I use dried dates instead of fresh ones for baking a cake? The dates should build the base of the cake I have a cake recipe, which is based on a mixture of 250 g dates and 200 g almonds, which is mixed in the end. Can I use dried dates instead of fresh ones? The full recipe is, for 10-12 pieces: 6 eggs, separated...	Based on similar recipes for this cake, it looks like "dates" actually means "dried dates". Here's an example with a video. I don't speak German so I don't know what's being said but those are certainly dried dates. So... not only can you use dried dates for this recipe, you should use dried dates!
Why are my macarons cracking on top? I've tried to make macarons eight times in a row and I failed. I used this recipe (text version is in the description below the video). They all cracked on top and the surface collapsed as you see in the picture. I did some research and watched youtube videos to find out what I am ...	You had too much air in your batter. This isn't a result of beating to much, but rather insufficient macaronage after folding in the sugar and almonds. The excess air expands in the oven and creates a hollow shell that then collapses. The macaronage is really the trickiest thing about macarons - it is very hard to conv...
What is real caramel? This comment suggests something about the true definition of "caramel": Actually, caramel is not made with "milk and/or cream, butter, and sometimes vanilla". While US recipes are fond of adding these things to caramel, they are not an essential part of the definition. I am very interested in w...	When heated, sugar will caramelize and turn into caramel. No other ingredients are required. According to Harold McGee in On Food and Cooking published by Scribner, 2004, p. 688: Caramel is first of all the brown, sweet, aromatic syrup produced in caramelization, which may be used as a coloring and/or flavoring ingre...
Fire in hot air oven We are setting our hot air oven 130 degree Celsius.Unfortunately oven was fired and all the products (wheat flour) are burnt.What is the reason for this type of fire?	If you are saying that there was an explosion while you attempted to dry/bake plain loose flour in a fan-assisted oven, then I'd say it was a classic dust explosion (flour explosion). It occurs when fine dust of combustible material (the flour) is dispersed in the air (e.g. by air whirling) and then gets ignited by an ...
How can I reheat leftovers without a microwave? We are swearing off our microwave for our own personal reasons. Aside from running the oven to warm up leftovers are there other appliances or cookware that use less energy to warm food up? We use a toaster oven for some things but it's not practical for everything. Exam...	We are in a similar situation, while the house gets remodelled we didn't want to buy another one. The microwave we have is the combination microwave and exhaust fan model that's 10 years old, which can't be moved out without a lot of thought. But we find that it is a rather indispensable modern workhorse for reheati...
What are certified synthetic colors? At Aldi where I shop (in the United States), there are many foods that have the label "No Certified Synthetic Colors": What exactly are certified synthetic colors? And why would a company advertise that their products do not contain them?	The FDA recognizes 9. Here's how they put it on their official website: Certified colors are synthetically produced (or human-made) and used widely because they impart an intense, uniform color, are less expensive, and blend more easily to create a variety of hues. There are nine certified color additives approved for...
Is it okay to marinate brisket for 48 hours? My wife and I had planned to cook a brisket for dinner tonight. Our plans have changed and we would now like to cook and eat the brisket tomorrow night instead. Yesterday, before we knew our plans would change we put the brisket into a marinade. Currently, our 3 pound brisk...	Generally, yes, you can leave a brisket in a marinade for 48 hours or even longer. The exception would be a marinade that is very highly acidic, but not that's not likely to be a problem with a commercial marinade.
How can I cook 1/2 a cup of rice? Almost every time I make rice, I make it for just me and my partner. We've found that the right amount for us is 1/2 a cup (125mL, a regular cup not a rice cooker cup) of uncooked basmati rice. I make it in the microwave, with 1 cup of cold water, uncovered, 10 min on high and 5 min r...	When you microwave on full power you are likely boiling off all the water before it can be absorbed by the rice. When you cook rice on a stove a common method is to bring it to a boil and then turn it down to low, cooking it until the rice is done. I prefer this method as I like the texture you get and once it's cooked...
Beans rated by cooking time I'm quite a bean aficionado and have noticed that different kinds of beans vary widely in the amount of cooking the require to achieve an equal level of tenderness. E.g. while I cook small lima beans only about 1.5 hrs total, it takes up to 3 hours to get a similar tenderness from favas. Re...	Because older beans, and larger beans may take different amounts of time to reach the desired softness, it is impossible to tell exactly how long beans need to be cooked for. Nevertheless, the tables found here and here can offer great information on how long to cook different types of beans. (I have merged both of the...
How can I remove bitterness from custard after adding pineapple to it? I recently made custard with a huge amount of milk, custard powder and sugar. After boiling it for few minutes I added vanilla essence to it. After it was settled I added apple and pineapple. Then I placed the whole mixture in the fridge and the cu...	You can't. This is caused by an irreversible chemical reaction. The bitterness is there to stay. If it is just a tad too much for you, you can try diluting: make more pudding and mix it into the bitter pudding. But if it is the strong bitterness I know from mixing milk and fruit enzymes, that won't help either.
Why do American supermarkets only carry lamb and not mutton? When I go to the supermarket I do not see much, if any, mutton, just a lot of lamb. So, I have postulated some possible explanations: mutton (the meat of a sheep) is being sold as "lamb", mutton tastes weird to Americans so all of it is exported, mutton tas...	It's not just American supermarkets that rarely carry mutton, this situation is similar across the Anglosphere, and I suspect most Western countries too (or at least those without a strong mutton culture). The reason is largely economic. Mutton is expensive and not as tasty as lamb. First, the immediate reason is that...
Oats with milk without microwave What is the best way to make oats with milk when there is no microwave available? I am not sure how I can warm it up without either burning the milk or making it taste bad.	A stove would be the traditional method for making oats and it doesn't require a microwave. It takes longer than the microwave but it works just fine, if not better (but this will vary by personal preference). Add milk to a small pot, bring it to simmer, add oats to the pot, cook for recommended amount of time dependin...
Homemade Corn Flour I have a wondermill which I use for grinding wheat (I think it grinds it by blowing it through blades of something). Is there is some way for me to dry out frozen corn kernels so that I can send them through the grinder and come out with flour? If I can grind dry corn somehow, is this something tha...	If you could, what you get wouldn't be your standard corn meal. There are a few different varieties of corn, and what you get frozen would be 'sweet corn'. Corn meal and corn masa are made from either 'flour corn', 'dent corn' (aka 'field corn') or 'flint corn', all of which are lower sugar, higher starch, and allowe...
Why shouldn't a precooked pie be frozen? I bought a Selection brand strawberry pre-cooked pie. I just read the instructions on the pie and just realized it was pre-cooked but it says to not freeze the pie. Unfortunately, I froze it right away when I got home because I couldn't find my reading glasses and didn't read t...	Generally, these warnings are for food quality reasons, not for safety reasons. Assuming this is a fresh strawberry pie, I'd guess that - because strawberries don't bake or freeze particularly well - if you freeze the pie, the fresh strawberries will turn to mush and not taste very good, particularly if you try to bak...
How to keep meringue white while baking? I made pavlovas last week from 4 egg whites and about a cup of sugar whipped together to a SUPER form meringue. I piped them on to a tray and baked first on 120 degrees for an hour and then on 70 degrees for another hour. Somewhere in the middle of baking the pavlovas turned br...	First, double check that your oven temps are accurate with a thermometer that you can place in the oven. After that, two things I would try.. Rack Positioning I've baked meringues at similar temps without browning. It could be the position of the rack within the oven? If it was mainly the top that browned, move low...
For patting dry meat, what is a substitute for paper towels? Patting dry with paper towels is really wasteful. I would like to pat dry meat with something reusable like a kitchen towel, yet I fear some of the bacteria will remain on it and make it contaminated. Is there a substitute for paper towels? Also, do not conf...	There are only four ways that I know of other than towels (paper or otherwise) to dry meat: Air circulation Time (in a relatively dry environment). Heat Momentum Most people avoid the heat approach, as you'll start to cook it once it's hot enough to be safe for long-term storage of meat. Some recipes may start in a ...
If oil in a frying pan gets displaced, say by too much liquid being sweated, will the meat be unevenly cooked? A thought occurred to me that since oil is a better conductor of heat than water, can too much sweating hurt the cooking process? If the meat sweats a lot of liquid, blood or protein then it can move the oil ...	Not in my experience. The water will spread out through the pan and meat will still cook evenly, just slower. You shouldn't have this problem with most meats, but it can be a problem with chicken breasts in particular, and if you also have vegetables in the pan they can release a fair amount of water. The basic proble...
Sanitizing Carbon Steel Chefs Knife I'm looking for information on sanitizing carbon steel blades. I have 2 high quality knives that my girlfriend wants me to spray with Clorox cleaner as I wont put them in the dishwasher, but my manual says that I shouldn't use corrosive agents like bleach and citrus. Is there anythi...	Hot water provides perfectly acceptable sanitizing without corrosive chemicals I'd not want in my food anyway... Immerse in hot water that is 77C (171F) for 30 seconds. Reference here.
Cooking meat/fish without Maillard reaction(a.k.a. browning) Maillard reaction (browning) is the chemical reaction that occurs during frying. Almost all the recipes on cooking meat/fish are all about frying. Even if it's not frying it still mostly incorporates frying and/or browning. Most recipes of stewed meat sugges...	I agree with Joe: wet methods are generally good for preventing browning. The general policy is just to use temperatures which are as low as possible (while ensuring food safety and cooking until "done"). The other thing you want to avoid is very long cooking, since browning reactions can still occur if you cook somet...
Edible straws that look like plastic ones I'd like to make some root beer float cupcakes. The recipe suggests garnishing them with a decorative (non-edible) straw. But I'd like to kick things up a notch: is there such a thing as an edible straw that looks sufficiently like a drinking straw (i.e. same width, preferably...	Pirouette cookies (here by Pepperidge Farm) are rolled wafer cookies. The inside is stuffed with chocolate, chocolate hazelnut or vanilla. Here's a recipe that includes a picture using them in a manner similar to what you're asking. You could follow the recipe, but tweak it to look more like a straw and with colors an...
When should or shouldn't you toss pasta with sauce? Tossing pasta with the sauce saves the need to unstick it with starch water. But I have a theory that if the pasta sits in the moisture of the sauce for too long (fridge) it gets soggy and loses it's al dente kick. How does tossing the pasta with the sauce affect the...	It really depends on what your goal is; that is, what you are doing with the pasta. If you are making most authentic Italian pasta dishes, the slightly under cooked pasta is transferred to the pan in which the condiment was prepared. It is then tossed with some water from the pot that that the pasta was cooked in, al...
Bread recipe calls for dry milk powder. Can I use dry buttermilk powder? I'm making a white pain de mie. I'd like to try to use up some buttermilk powder in place of the dry milk in the recipe. I've swapped out some of the water for fresh milk to substitute for dry milk before without any ill effects. The dry milk ha...	You'll be fine doing a straight substitution. Well, maybe I shouldn't be so definitive since these are powders we're talking about and it's not quite the same thing, but I've substituted buttermilk for whole milk in bread recipes plenty of times. The only thing that changed for me was the rising time. When I use but...
Why are my apple fritters too doughy in the center? I'm making deep-fried apple fritters, and the recipe I am using has me drop them into oil as batter (a bit runny). Dropping them in as batter gives them the kind of crispy-bumpy outside I like. My problem is that they always end up doughy in the center, because if th...	The overcooked exterior and undercooked interior indicates that your oil temperature is too high or your fritters are too large. You should be able to solve your problem by frying at a lower temperature and/or making the fritters smaller. 340°F-360°F seems to be the temperature used by many recipes for fritters.
How can I use up a large quantity of egg? (This is not a recipe request, as I will try to make clear.) It's Easter egg season in our household, and my 5 ½-year-old niece is going for quantity, not quality. This means that we have an even-larger-than-usual quantity of the blown-out innards of all the eggs we've dyed wi...	Perhaps some breakfast strata would do the trick. I don't know how many ingredients you're looking for, but the basic recipes would (in addition to eggs) include bread, butter, cheese, milk or half-and-half, and a few meats, vegetables, and/or herbs. I've seen variations that use potatoes and rosemary, some that use ...
Sous vide - add liquid or no in the bag? I'm the proud owner of a new-fangled sous vide instrument. So far, I've seen mixed statements about adding extra liquid (brine or some other concoction of my choosing) to the bag. When grilling, I'm a dry rub man. But I wanted to try a marinade and thought my sous vide adventur...	Generally speaking meat that is cooked sous vide does not have marinating liquid in the bag, though a small amount of fat (oil or butter, for example), might be added to help with air displacement. A lot depends on what you want to achieve and the specific cut or protein you are cooking. There are several ways you can...
How do I know when my wine is properly reduced? I guess it can be subjective according to tastes, but some reduction is required. If I could know what I am trying to do away with in the reduction process (alcohol, raw bite or volume) then I could adjust according to my subjective taste and dish. Some general guideline...	The goal is to evaporate alcohol and concentrate flavor. If adding wine to a mirepoix, or sofrito...some sort of early stage aromatic vegetable... reduce the wine almost until the pan goes dry, but not dry enough to cause sticking or burning. The flavor will be absorbed into the vegetable and you are good to go. If ...
When reducing, why do you simmer instead of boil? All recipes call for simmering a dish if you wish to reduce. I know that if for example if I wish to reduce wine, it will take me double the time or even more if I simmer instead of just cranking the heat up to a boil. But there must be a reason for this - what is that...	There's another reason for not boiling liquids, besides the possibility of making a mess (boiling over) or ruining it (scorching, etc.). You actually reduce the amount of flavor by boiling. As Kenji explains on Serious Eats : But here's the deal: when simmering, water is not the only thing escaping. Ever notice how w...
French whisk handle has rocks in it? I'm at a restaurant supply store and I'm looking to buy this heavy duty French whisk manufactured by the company WINCO and I'm shaking the handle and it sounds like there are small rocks or sand in them. They all have it. What's that about?	It could be sand, used to weight the handle. The weight is an important part of the design. I assume some manufacturers use sand instead of just thicker/heavier steel because it's cheaper and easier to manufacture. For proof that at least some whisks are made like this, here's a whisk with Amazon reviews that mention s...
Why would I add garlic to a recipe after onion with such a small time difference? I have a recipe for Tomotillo & Green Chili soup that calls for one diced onion to be sautéed for 3 minutes prior to adding the four diced garlic cloves all of which is then cooked for an additional one minute. After this, the liquids an...	This is standard in most recipes. Onions take a lot longer to cook and become aromatic. Garlic does it within 30 seconds to a minute. Three minutes is a long time for garlic. I promise you, you don't want burned garlic in your soup. When you add the remainder of the ingredients, particularly the liquids, you reduce th...
Substitute for fresh lemons - I need to make 70 liters of homemade lemonade I can not afford so many fresh lemons to make lemonade. What would be the equivalent for 6 fresh lemons if using citric acid instead? Can Tartaric replace fresh lemons which are very hard to find where I live?	You can very likely buy frozen lemon juice or juice concentrate, even if you can't buy fresh lemons. (This is different from frozen lemonade concentrate.) This is what we do often when we're making large batch lemonade; while it's not quite as good as fresh lemon juice, it's usually close enough that it's not noticea...
Reason for thickness of pepper\eggplant paste When making pepper or eggplant paste (roasted then blended), the paste is very thick, even gel-like. Why is that? What ingredient in the fruit's cells thickens it so? Or is it a very low water-content?	It's a combination of the fruits fiber makeup as well as how much pectin is the fruit. High pectin fruits will jelly easily which is helping to thicken your paste along with the fibrous part of the fruits.
How should I keep the vegetables from flying off the board when I cut them? Whenever I chop veggies like onions or carrots they sometimes just fly off the chopping board into the open space of the kitchen. Carrots do that especially often – I cannot chop them (dicing is also problematic) without the occasional pieces ...	Use a sharp knife, dull knives don't slice, they split the same way an axe splits logs and that will generate that sideways force that throws carrot bits. Also learn to practice your slicing and chopping technique. You shouldn't be dropping the blade straight down like a axe or guillotine. You should be moving the blad...
What is the most common mozzarella used in Italian pizza That's a curiosity I have after visiting Italy. I ate pizza all the time but I couldn't differentiate the variety of mozzarella on them. What is the most common mozzarella used on their pizza? Mozzarella di bufala Common Mozzarella Fresh mozzarella Burrata Sm...	I'm not sure what you mean by "common mozzarella." If you mean the dried out "low-moisture" stuff you find in the U.S., that's just not common in Italy. If your pizza actually had "mozzarella" on it, it was likely either actual mozzarella di bufala (from buffalo milk, the traditional version) or fior di latte (i.e., ...
What methods make tomato chopping less messy? Chopping tomato is real mess sometimes. I just want to know that what is the best chop tomatoes without any mess? One trick I did was to deep freeze tomatoes before cutting them and then used to chop them. But if we don't have time to deep freeze i.e 20 mins then what are...	You need a sharper knife. With a dull knife, you'll have trouble getting through the skin, and end up tearing and smashing, releasing a lot of juice. With a sharp knife, you'll get through the skin cleanly and leave the tomatoes much more intact. Serrated knives are another common option: they get through the skin very...
Is freezing browned meat the best option I've previously browned chicken in the pan before freezing it for use at a later date but recently a thought has occurred to me to prepare it 'white', freeze and then brown it when using it defrosted later. Is this a better approach and can it be done with other meats just as w...	This all depends on your cooking and storing procedures. Here is a scenario where it would work, with a chicken breast as an example: Bring home your fresh, unfrozen chicken breast, give it a one minute or less sear in a very hot pan, package in vacuum bag with or without herbs or seasonings (but no salt), cook sous ...
How to remove cardamom seeds from rice I love the taste of cardamom seeds, as does the family. But I am the only person in the household who doesn't mind chewing the seeds as a part of the rice dish. For flavoured rice, it's quite easy, but fried rice with mixed vegetables etc I always end up missing some. Thoughts?	My typical method to add flavor, but not "bits", is to wrap the ingredients in a cheesecloth bag and remove it after cooking is done. Usually this is larger items than cardamom seeds (e.g. vegetables or bay leaves), but with fine enough cloth you should be able to add seasoning without adding texture.
Why are berries so expensive? I am trying to eat healthier with less processed foods and I'm a pretty smart guy to begin with. But I can't figure this out for the life of me - why are berries so expensive? I love things like boysenberries and blueberries but I almost choke when I see their price in the store. Why are ...	It is a combination of many factors. To sell you one perfect apple, one perfect bunch of bananas, or one perfect half-pint of berries requires: the land to grow on workers to plant, tend, weed, and pick transportation to market loss allowance for fruit that's bruised or spoils in transit loss allowance for fruit that ...
How do different techniques impact sourdough bread? I have recently started baking sourdough bread (with a 100% hydration starter). My current method is: Take starter from the fridge, feed, wait a couple of hours. Add flour and water (approx 70% hydration), wait a couple of hours. Scatter through salt. "Turn" dough e...	Lots of questions here. Let me try to address them: To knead or not to knead? I've heard people claim that kneading impacts flavour, then others claim it's the only way to get the highest rise. It's true that kneading a lot can introduce a lot of oxygen into the dough, and that can have a small negative impact on fl...
Would freezing a whole pineapple change it visually? If I freeze a whole pineapple with skin and stalk left attached, is the color likely to be affected? The fruit will be used for a fruit tray display only, so taste is not a concern. Thanks!	Assuming you are displaying the whole pineapple, then you don't need to freeze it. Pineapples will maintain their appearance for quite a long time which is why they were able to be shipped around the world during the age of sail. To help it keep a bit longer, each day stand the pineapple up on end and drizzle water int...
I would really like to go to bed, but the slow cooker isn't done I've got a 6.5qt slow cooker going, with about 7lbs of corned beef in it. I had put it on HIGH around 4:30pm, figuring that it would take six to eight hours to cook. Well, it's half-past midnight, and it's not done: the meat is chewy in exactly the way...	Warm isn't guaranteed to be safe. On some cookers it might be, but unless you've checked yours already, you can't say for sure. I suppose you could try it and check the temperature in the morning, and if it's above 140F everywhere, it's okay, but I'm not sure you want to risk that. So I think you're stuck either cookin...
How do you infuse the flavor of a sauce into chicken? I have cooked some chicken in a pot with honey sauce. The sauce was very flavorful, and while the chicken had a great texture none of the sauce's flavor was in the chicken! It was almost flavorless. I have seared the chicken and put it in a covered pot with some wi...	You can't do it, it's physically not possible. Your meat will always taste of meat, not of sauce. Meat is not some kind of sponge which can soak up sauce, it's a dense muscle. If you want more flavorful meat, you can buy more flavorful meat. Most meat you can get in the supermarket is tasteless, because 1) people don'...
How do you prevent veggies from burning in dishes that take longer to cook? I can handle mirepoix like flavor bases well when I make pasta sauces. But if I try something like making a flavor base for chicken pot roast the onions (which were sweated before adding the other ingridients) will burn while I reduce the liqu...	In a simmered dish, there should be little risk of burning. Brown your chicken first, then remove from pan. Add veg. and use it to help release the fond. When the veg. begins to color, add liquid. Stir and scrape. Use more liquid in your simmer; that is, as it reduces, add more so that the veg does not burn. Return ...
Onion and Garlic, a no-no? I had an Italian flatmate once who was on the brink of lynching me when he saw I used garlic and onion in one dish. He said that - at least in Italian cuisine - thats an absolute no-no. You can use both, but never together. Especially with something like Spinach, I think that combination is...	Clearly, your flatmate was misinformed. Firstly, Italian cuisine is defined regionally. There are vast differences throughout the country, usually defined by local ingredients and historical influences. However, there are many Italian dishes...from north to south that contain both onion and garlic. It could be true t...
Where to buy a Scandinavian birch twig whisk? Our old birch twig whisk (from Norway) is getting old, and has lost several twigs. Any idea how we can acquire one mail order or in the UK?	I remember my mom used to have one, found this site: https://www.townsends.us/products/birch-twig-whisk-tw338-p-1279
How do you know how much garlic to add to a dish and in what form? I always shy away from using garlic because it is such a wild card. It burns easily, and how you chop, dice or grate it has a MAJOR effect on flavor so there is not much reference experience from cooking recipes since every one chops the garlic differe...	Garlic is a wonderful vegetable that can add intense flavor, and is also praised by many people for its healthful benefits. But as is the case for most strongly flavored foods, personal preference varies widely. You've already established one reference point, in that the amount you've used in the past was insufficient ...
Tamago-su preparation In tamago-su recipe, egg shell is first dissolved in vinegar. Then the membrane is broken apart and the white and yolk are poured into vinegar. But I am not sure if these should be poured into the vinegar that dissolved the egg shell, or a new glass of vinegar. Can you please tell me the correct ...	The way the recipe reads is: Split open the membrane and dump the egg back in Vinegar & mix well. ("Back" being the operative word there IE, "Dump it back into the vinegar") with the intent of consuming all parts of the egg, including the dissolved shell (the source of calcium), as reflected in the post-script to th...
White sauce without roux Recently I have been making white sauce by: heating the milk in a pan until nearly boiling mixing corn flour with a small amount of cold milk removing milk from stove add corn flour mix to hot milk stir until thick. This is very fast and never produces lumps, but what are the disadvantages ...	If it works for you (you like the results), there really isn't a disadvantage unless you have leftovers. Cornstarch (cornflour) thickened sauces tend to thin upon reheating more than roux thickened sauces. Depending upon what you are making, you may or may not notice it much if at all.
Will storing salted steak overnight ruin the meat? I've salted the steaks, but I can't get the grill going. If I store them in the fridge and cook them tomorrow, will the fact they are salted already ruin the meat?	It's quite possible that meat might even be improved. From an article at Serious Eats : Indeed, the absolute best steak I had was one that I had salted on both sides then allowed to rest on a rack overnight in the refrigerator uncovered. It appears to dry out slightly, but it's only superficial—the amount of drying t...
Can I make hard / crunchy food without sugar or fat? I don't feel "optimal" after eating sweet or fatty foods, but I miss the crunch of a granola bar or a potato chip. I realize that binding with hard candy and deep frying are for different uses, so I guess I'm asking the more general question of what makes things har...	Blah ... this is getting to be a bit long for a comment, so I might as well reformat & expand more, even though it might not be an appropriate answer. (and I should note that this is mostly from memory as I got an engineering degree ~20 years ago) Are you asking about the physics of what 'crunchy' is? It's effective...
How can I safely store or dry wet sugar? I recently transferred a batch of home-made vanilla extract to a smaller bottle. I shook out the vanilla beans left in the original bottle into a container with white granulated sugar as there was a lot of extract and seeds left on them. The extract is vodka-based and contains ...	You shouldn't have any problem. Bacteria need sufficient water to survive, a few drops wetting the sugar are not sufficient for them. As far as I'm aware, even old-style jam (1 part fruit to 1 part sugar, boil some of the water out) is shelf-stable. Even if you are close to the limit, it's still not too concerning. Th...
Can I use a flavored liqueur to make vanilla extract? Is it possible to make the extract with Crème De Cacao instead of vodka? I ask because I have some Crème De Cacao that I used in making a Grasshopper pie, but it is only "17.5"% (35 proof)" I don't know if this will be strong enough to do a good job, or should I ha...	One of the first things you'll need to consider is that the creme de cacao is already chocolate-flavored. Vodka is very clean and neutrally flavored, so if you use it to make an extract you'll get a very pure flavor extraction from whatever you're infusing. If you use something that's flavored already, the end result w...
How should you saute in butter? Sauteing is pretty problematic for me with butter. It is difficult to find the sweet spot where you don't burn the butter but don't steam the veggies, and even then seldom I will not get a sizzle even thought I did not crowd the pan. I know sauteing in butter may be a bad idea, but I li...	Sauteing in butter is not really all that different from sauteing in any other oil: it just takes an awareness of the smoke point, and avoiding it. Consider investing in an IR thermometer that can tell you exactly the temperature of the pan (with or without the oil) so you can heat the pan to exactly the right point. ...
How does (Goya) Sofrito sauce compare to salsa? I was reading some rice recipes online. Some used sofrito sauce. I read the ingredients on the Goya label. It is similar to salsa. I think salsa is chunkier and uses fresh veggies whereas sofrito seems to have everything cooked in. Can someone comment on the difference...	Sofrito can be thought of as similar to a mirepoix: a base mixture (sort of a sauce, but not exactly) that you use to then cook other things. It has some spice, some acid, but overall it's something to be added onto, not something to be eaten by itself, just like you wouldn't eat a dice of carrots, celery, parseley, a...
Baking powder/leavener in the microwave When cooking muffins/cup cakes in the microwave, how can I know that the baking powder/leavener is cooked thoroughly? Most recipes are kind of short. Could cooking dough in the microwave result in something containing baking powder/leavener that's too raw?	The most reassuring part first: Even if you decided to eat a spoonful of "raw" baking powder, the worst that would happen is a fizzy feeling in your mouth, a bloated feeling in your stomach and probably a few really loud burps not fit for polite company when excess gas exits backwards again. The chemical reaction of ba...
How can goat milk be prepared to reduce the 'hairy' after taste it has? I have bought goat milk as an alternative to cow milk. Others and myself say that there is a strong 'hairy' after taste which makes it less pleasant. Adding sugar does not dilute/reduce that taste. Is there any way of preparing it or adding someth...	I think I understand what you mean about "hairy" taste; I think of it as a "goaty" taste. Unfortunately, the diet of the goat contributes much more to the flavor of the milk, than sheep or cow diets/milk. This is one of the reasons that goat milk is a favorite when it comes to cheese making. It adds a little funkiness ...
How can I find flavors that pair well with a given ingredient? "What goes with X?" is a common question. It could be a starting point for coming up with a new recipe for an ingredient you have on hand, or a way to come up with a variation on an existing recipe. So how can I find such flavor pairings? Are there resourc...	First, a caveat: different people and different cultures have different tastes, so no pairing recommendations are likely to be perfect for you. Books You can find books on this topic, for example by searching for flavor pairing on Amazon. A couple of the most popular ones: The Flavor Bible - for each ingredient, list...
Why don't filled doughnuts have compressed dough around the filling? How are doughnuts filled? I thought they were just injected in but that would compress the dough. The custard jam etc does not appear to be cooked so I assume it is filled after the cooking process. But the filling does not share space with the dough...	Donut dough is extremely fluffy, it's mostly air. The filling takes up a very small volume in the donut. The dough does get squished a bit, but that doesn't look all that different from non-squished dough. If you don't believe me, take an unfilled donut, or a roll of fluffier bread, tear out a piece so you can see the...
Giant parsnip from Korean shop I bought a vegetable from a Korean food store which all I can describe as is a parsnip with the same dimensions but about two feet long. Is there a name for this?	Sounds like Daikon Radish to me. It is commonly found in Korean supermarkets and looks slightly like parsnip. Some can grow longer than 2 feet. Another possibility is Parsley Root. These look very similar to Parsnips but are generally not as bulbous near the top, longer and more slender.
What is a useful search term for the sensation of flavor progression in a spoonful? That's "progression" as in flavor changes happening over time (like the few seconds to chew). As a rough analogy, in music theory a chord is made up of different notes played simultaneously (and where the individual notes become diffic...	Your music theory analogy is apropos, because one of the common terms for what it seems you're after is flavor "notes." Unfortunately, there's not a lot of standardization in terminology for the temporal perception of flavor. The most common term is of course aftertaste, which is sometimes also known as the "finish" o...
Remove tannins from tea without removing caffeine I have a lovely black tea that is fairly high in caffeine, which I'd like to keep. Unfortunately though, I'm not a fan of the bitterness caused by tannins, and I'd like to remove them if possible without leaching the caffeine as well. I was thinking pre-rinsing the lea...	In response to the answer posted by @James, I've run the following experiment: Ingredients: Black tea by "Tea Merchant", flavor = "Ship Ahoy" Colorless and flavorless gelatin powder, bought from the baking isle in a supermarket. Process: 1) I made 4 cups of tea, each with 1 tea spoon of tea leaves straight into the c...
How to cook popcorn from frozen popcorn kernels? I'm in a part of the tropics where weavels and other similar critters seem to get everywhere. Last time I bought popcorn kernels, they'd somehow got infested before I'd even opened the packet (same thing happened once before with ants in an unopened pack of sugar). I've...	I've done this a few times now. It works, straight from the freezer, no defrosting required. Here are some observations, based on cooking the kernels in a stove-top metal saucepan with a little medium-hot oil over a moderate heat: More steam than usual comes off the frozen popcorn during cooking. Without a pretty big...
Honing Steel Forward or Backward I'm really confused before I thought when you hone a knife you bring the edge towards you however the other day I was watching gordon ramsay bringing the edge away when honing. I tried searching on this topic however couldn't find anything. Could someone explain to me if this is a diff...	I have a very simple reason for taking the edge away: It's less dangerous - for you, don't do this before someone. I don't know if it makes for better or worse honing (should be the same as long as the angle is the same I'd say).
Veg Burger Advice, Am i missing something? I used to eat burger at home rather than buying from MCDonalds. But i feels the taste can be improved. I am mentioning my method now. Please help me improve it as the Burgers are not crunchy. I used to buy Empty Burgers Buns from Market (Have seeds on top) Buy Ready made Pa...	To get crunchy buns, you can toast them in an oven beforehand. Here is how I do it: Take the bun out of the package, slice it open and put it in a preheated oven (180C / 350F) for about 5-8 minutes. Keep an eye on them! Depending on the brand and model, you could also put the bun halves in a toaster. Then assemble your...
Why does my cauliflower puree taste mustardy after two days? I recently made cauliflower puree following this recipe. I put florets of cauliflower in a microwave oven safe pot, together with some butter and some milk, and cooked it till more or less tender. Then I added salt, pepper, a bit of nutmeg and some cheese (I...	The flavor / odor notes you're experiencing are probably sulfuric compounds. Cruciferous vegetables like broccoli and cauliflower contain sulfiric compounds that are released on cooking. That's why the stir-fried crisp-tender broccoli tastes so different from the limp overcooked olive green florets. Similar to how spic...
How do I avoid carrot slices rolling away? When you slice carrots, the slices tend to roll away. This previous question did mention this as part of a broader issue, but didn't focus on it enough to get answers that specifically address rolling. Sharp knives and a fluid rocking/orbital motion don't really help with thi...	One option is to cut the carrots slightly diagonally instead of perfectly square. The resulting pieces are not perfectly cylindrical, but they tend to tipping instead of rolling all over the cutting board. (Note that this method only works if the diameter of the carrot is substantially larger than the thickness of a pi...

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