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Can you use wine for cooking even after it's past it's drinking date?
They say you should drink your wine in the 24 hours window since you have uncorked it. But what about using the wine in flavor bases to give sauces a sweet taste? Is it ok to use white wine for sauces even 2 weeks after you have uncorked it as long ... | There's no rule that you have to drink your wine 24 hours after un-corking it, in fact some wines can taste better after 24 hours. 3 or 4 days is fine in many cases, and some wines are still drinkable a week after opening. This can be extended by refrigerating your wine after opening, white or red, you can get 2 weeks ... |
How to taste a real ranch dressing outisde of the US
When I have been to the South Carolina, US, I fell in love with the popular american Ranch dressing. As an foreigner, I do not know much about this dressing, its origin and sorts, and never bought it in supermarket, but I really liked this one, which was served in M... | I use this copycat recipe to make it at home. Depending on who's coming for dinner, I change up the herbs and the type of vinegar I use, and I usually use half black pepper and half white pepper. Other than that, just use it as is. |
What are Chicken Paws?
Although I haven't purchased them, I've recently noticed more than one supermarket chain selling packages of "Chicken Paws".
To me, they look exactly like chicken feet, though I've never purchased those either. The definition of "paw" generally refers to the foot of an animal with four feet, bu... | Most premium jumbo paws are sold in wholesale markets and eventually make their way into high-end restaurants. Smaller paws, chicken wings, and wing tips, in addition to being sold at wholesale markets, end up at wet markets and processing plants, which use them in finished food products.
The market for chicken feet i... |
What can I substitute for rye flour?
I am trying to make marbled rye bread, but around here I can't find rye flour. All I can find is all-purpose flour, bread flour, and maybe cake flour. Is there some way I can substitute stuff to replicate rye flour without actually having any? | Do you want rye bread, or do you want "the taste you may associate with rye bread?" (caraway seeds)
If you want bread that tastes like seeded rye, caraway seeds will get you 99.5% of the way there - they are rather overpowering and appear to be what most people "mean" when they say "rye bread" in my experience. They ca... |
How would you restore sweetness and moisture in this bundt cake?
This is a follow-up to my first question about this bundt cake recipe.
I baked that bundt cake again with some changes from a blog post that @Stephie's answer linked to. Specifically:
reduce 2.75 cups sugar to 1.5 cups
use 4 whole eggs instead of 3 who... | My suggestion would be to just go with the sugar increase, it might be sufficient to increase moisture. You can combine it with less baking time, if you want to - try using a thermometer and bake to 94 C, maybe 96 if it gets out underbaked.
If it still feels dry, you should add fat, not water. Increase the butter, and... |
Flat cookies when baking with milled grains
I've made whole wheat chocolate chip cookies from Good to the Grain many times with King Arthur Flour's whole wheat flour and they come out great. http://food52.com/blog/9497-kim-boyce-s-whole-wheat-chocolate-chip-cookies
When I mill hard red wheat and use it in the cookie... | TL;DR: For cookies, use soft white wheat (or try mixing in spelt). And be aware that you may need to tweak some quantities of things like oil, baking powder, and sugar when you use different flours.
There are several types of modern wheat readily available for milling. The basic divisions are
Red or white
Soft or h... |
African palm oil locusts seasoning & preparation?
In Africa, frying locusts in palm oil is common. What kind of stores might sell them? What's the basic technique for frying them, and how would I add seasoning? | Good information at InsectsAreFood. Scroll down for a decent list of places to buy. There is also a site called BizarreFood.com that has a shopping page with all sorts of bagged and canned bugs. It appears that the UK has the best-developed edible insect markets. If you live elsewhere, you might want to research your c... |
How can I cook cod without lemons?
I have cod and every recipe that I can find says to use lemon juice, but I personally hate lemons. What can I cook the cod with, other than lemons? I don't want it to be dry and I want to bake the cod. | Lemon is used as a flavoring, not as a cooking liquid, it's not going to keep the fish moist. The secret of having moist fish is the same as having moist beef, chicken or any meat or poultry: don't overcook it. Cooking releases moisture from the flesh, so cooking it well is all about timing - getting it cooked enough t... |
What is the Function of Gelatine
I have a recipe that calls for leaf gelatine but I have none. What does gelatine do in a recipe? | It really depends on how much of it you're using.
If it's only a small amount, it might be for mouthfeel -- it'll make the liquid more viscous and less 'watery'. Consider a good chicken soup, where the broth has a bit of body to it.
If it's a large amount, it's to get the liquid to set up. In something like a panna c... |
Could I use chili powder in a homemade hot sauce recipe?
My boyfriend is allergic to the skins of chilies, peppers and tomatoes, which he's found means he can have chili powder (and variants), but not dried pepper/chili flakes or fresh versions of the aforementioned.
So could I use chili powder/paprika/maybe cayenne p... | Sure, you can do that. It'll be a slightly different style of hot sauce than you'd get with fresh green chilis, less bright and fresh pepper flavor, more of a deep, rich flavor. If it's just a plain pepper and vinegar hot sauce, with the peppers providing a lot of the bulk, the texture isn't going to be the same, thoug... |
Is it possible to make caramel that does not taste sweet?
Since sugar turns into caramel when heated, caramel is not sugar. I suppose then, that caramel still tastes sweet because of the uncaramelized sugar mixed in the caramel. Is it practically and/or theoretically possible to remove the sugar from the caramel, so t... | It is very simple, you just have to heat it long enough. It can even happen by accident :)
The taste is a mixture of bitter and sour, while the smell component is mostly towards something burnt.
Also, your assumption "because of the uncaramelized sugar mixed in the caramel" is incorrect, or at least incomplete. There... |
Is it better to use soft or hard ladyfingers when making tiramisu?
I didn't realize they came in two varieties. | I always use the hard ones and they contribute to a good end result.
I guess with the soft ones it can end up soggy. The hard ones will absorb the liquids and will get a little softer, so the end result won't break down immediately. |
Are there ways in which you can overdo your thickening?
In this recipe for mac and cheese that calls for a basic roux of 1/4 cup flour and 1/4 cup butter (60g from what I gathered it to be) I got a pretty thick sauce even after adding 3 cups of milk and before I added any type of cheese.
I wonder - can you do somethin... | Based on your description, it looks like you've made the common error of assuming that equal volume is equal weight.
Butter is more dense than flour so the same volume does not equal the same weight... you must convert the 1/4 cup for each product using a trustworthy site.
Here's one that looks OK and includes both but... |
Could I possibly tell imitation lobster from real lobster?
There's a shop in my neighborhood that sells lobster rolls.
Every time that I order one, it's packed with "lobster" meat and a little bit of mayo. At $15, I feel that I am getting a great deal.
But my gut feeling has always told me that this shop uses imitati... | If it is high quality imitation lobster and you are not amongst the highest skilled tasters (few of us are), you won't be able to tell the difference by yourself.
Imitation seafood is made from surimi, which is made from various whitefishes (most often Alaskan Pollock). The surimi is mechanically formed, colored and fl... |
What are some ways to reduce the bitterness of chicory?
I bought some chicory today and made chicken with chicory in Marsala sauce. Everything turned out really well, except the chicory is way too bitter for my taste. I noticed that the recipe uses red chicory, whereas I bought chicory looking like this. Would getting... | First and foremost, for both types remove the white core, which is the most bitter part. Some recipes omit that bit of instruction, assuming the reader knows this.
Next, the bitter compounds are water soluble, so soaking the cut leaves for half an hour or - if applicable - blanching will remove excessive bitterness. (Y... |
Doughnuts preseratives
Calcium Propionate
I normally use calcium propionate for extended shelf life problems. I am a packed doughnuts manufacturer, and I have a problem managing my shelf life. Regarding mold on our product, I need some halal/vegan preservatives to extend my shelf life from 3-10 days. I am using yeast,... | I have experience with a few natural options such as Bred-Mate, Bro-Lite and MoisturLok, but I doubt that any of those will get you as much shelf life as calpro will. MoisturLok and Brolite both have formulations for sweet goods, and I did have luck getting yeast breads to have a 7+-day shelf life with Bro-Lite.
If yo... |
How do you make the shell for this dinosaur egg dessert?
I found this very interesting dessert online:
How can I make this? In particular, how would you make the eggshell? | This seems to be a version of the chocolate ball, only not intended for melting.
The standard chocolate ball is made by covering the inside of a spherical mold with tempered chocolate, then melting away the bottom so it can be placed over a scoop of ice cream. For the detailed process, see this video.
This version se... |
How to make pizza not stick on ceramic stone?
I have a ceramic pizza stone that I believe is 16 inches in diameter.
It cooks pizza very well and I try and follow all of the instructions included with the stone, but I have yet to make one pizza that does not stick in a few places, usually about 2-3 inches from the edge... | I'd use parchment paper. Foil might work, but it's not actually that great a nonstick baking material. Parchment paper is pretty much designed for that, though.
The purpose of the stone is to hold a lot of heat. Parchment doesn't "void" that purpose at all. I've baked plenty of pizza and bread on a stone with parchment... |
Smoking 3lb Pork Butt
I'm smoking a small 3lb pork butt we picked up at the farmer's market. If I plan on cooking it at 225 degrees, how long do you think it will take to get to an internal temp of 160? That's when I plan on wrapping it in foil before getting it to an internal temp of 190. Thanks for helping out a new... | It is difficult to predict when you will reach your foiling target, but the general rule of thumb for pulled pork at your stated cooking temperature is about 1.5 hours per pound, with some general allowances for margin of error.
I would plan on the entire cook taking about 5-6 hours, but be ready for it to be finished ... |
Why does my meat never thaw in the fridge?
Everyone on the internet says you should never thaw meat outside of the fridge. My fridge is about 40f cold, and meat NEVER thaws in it. Its always at least -4f even after sitting in fridge overnight.
The only way I can thaw meat is by letting it sit on the kitchen counter. I... | The difference between cold and frozen where a refrigerator is concerned is actually only a few Kelvin (or "degrees").
The standard refrigerator will have warmer and colder zones, typically the top shelf being warmer, the bottom shelf above the veggie drawer cooler. Likewise the back is usually cooler than the front. ... |
Marinara Sauce recipe
I've been trying cook Marinara Sauce for a while now, I visited the states and had that sauce in their pizza hut. When I got back i tried cooking the same Pizza hut Marinara sauce but can never get the same taste or anything close aha. The only thing I have been able to do is get the texture and ... | Some things I can see:
1 (15 ounce) can tomato sauce
You want to use good canned whole peeled tomatoes. Put them in a bowl, get your hands in there, and crush them very finely. But you have to let that tartness cook out a bit.
1 teaspoon sugar
Try very finely grating 3/4 cup (about one) peeled carrot instead of usi... |
Home oven over 500°F?
I am curious why I can not find a home oven that can reach temperatures over 500°F/260°C. Every oven I have seen maxes out at 500°F.
I am wondering are there safety regulations that limit this, or maybe technical or cost reasons? | They do go above 550F, it's a question of design and the type of wiring used in an oven. THWN is commonly used to wire up home ovens, which has a maximum surrounding ambient temperature rating of 105 degrees celsius.
So, oven makers need to design ovens where the ambient temperature of things outside of the insulated ... |
How to make chocolate milk
I have tried making hot cocoa with melted chocolate. Here is how I did it:
Heat up some milk in a mug until it is hot(ceramic tends to do better in microwaves than glass does because it doesn't conduct heat as well as glass does.)
Put half milk chocolate and half dark chocolate(I was trying ... | Chocolate milk is frequently made with either chocolate syrup (which has no fat) or a powdered mix of cocoa powder and sugar (which has almost no fat) for precisely this reason. You can make it with chocolate by sprinkling very finely grated chocolate into hot milk, but you still run the risk of the fat separating. |
White residue emerging while cooking bacon
When I pan-fry bacon I usually see a curdled white residue emerge from the strips as they start to become cooked. This residue forms a sticky film on the pan that burns if not scraped off during cooking. It appears to be a some sticky goo composed of proteins, fat and water.
... | The answer is related to a similar issue appearing in this question.
Basically, that residue is mostly water, along with denatured proteins from the meat. When meat is cooked and the cells expel moisture, there are a lot of dissolved proteins which sometimes make the liquid light-colored and thick.
People tend to noti... |
Why must the oven be preheated for a Pyrex glass pan?
This Pyrex glass safety label says "Always preheat oven". Any idea why? | While an oven preheats, the heating element or gas burner will be running at full output. For an electric oven in particular, this will generate a great deal of radiant heat. Radiant heat increases the temperature of the objects it shines on, without directly changing the air temperature.
So, if you place a pyrex dish ... |
black residue left at the bottom of bowl after eating honey bunches of oats
When I was eating honey bunches of oats with milk the other day, I noticed a black powder-like substance at the bottom of my bowl. Does anyone know what this is? | I saw the same black dust at the bottom of my bowl of Honey Bunches Of Oats and I just happened to have a small magnet nearby. The magnet picked it right up! I have heard of iron being in cereal like this but I don't know if it is a good thing or a bad thing. We all need iron but is this they way to get it? Not sur... |
Can I halve the Amish Friendship Bread recipe?
If you're not familiar with Amish Friendship Bread, or if it's been a while:
Basically you mush the bag of starter every day for ten days. On days 5 and 10 you add one cup of milk, one cup of flour, and one cup of sugar. On day 10 you again add one cup each of milk, flou... | Okay, I usually don't answer my own questions but by the time I got done writing up my question the answer came to me:
On day 1 take your one portion of starter and divide it in half. The other half can either be shared with a friend or thrown away. (I promise I won't tell!)
On day 5, instead of adding 1 cup of milk/... |
Sweetening cranberry juice impossible?
I have used sugar to sweeten things and it usually works.
Lemons - Yes
Limes - Yes
Blueberries - Yes(they get tart when they are overripe and most overripe blueberries are used for blueberry juice)
Grapefruit - Yes
However with cranberry juice the sugar dissolves but doesn't swee... | Examining a commercial version (a not HFCS commercial version, for a wonder) it's mostly water, "27% cranberry juice", sugar, and "flavors."
So if you have 100% juice, you'll probably have something the consistency of a syrup by the time you have enough sugar to make it sweet. The widespread solution is to dilute with ... |
Why is "raw" honey thicker than the one you buy in regular super markets?
I tried some honey I got at a farmer's market and noticed it was really thick compared to regular honey you buy at any supermarket. | The raw honey at your farmer's market is likely unfiltered.
Usually raw, unfiltered raw honey can only be purchased directly from
the bee farm. Characterised by fine textured crystals, it looks
cloudier and contains particles and flecks made of bee pollen,
honeycomb bits, propolis, and even broken bee wing frag... |
What's a gluten free alternative to farro?
I am looking for a safe gluten free alternative to farro for a Greek chicken soup recipe.
Perhaps a wild rice? | Farro is essentially a variety of wheat, and I assume your recipe is using it in whole form, rather than milled in some way. Therefore, you'd want to substitute another grain that will provide at least a similar texture.
Farro
Rice is gluten-free, so you could use any kind of whole grain rice as a substitute.
Brown Ri... |
Why does handling peeled chayote make your hands feel numb/rigid?
When I peel chayotes and handle the raw flesh of the fruit, my fingers get sticky and a white solid "film" forms on my fingers. The film makes my skin feel restricted/tight. I washed my hands with soap but it doesn't go away. Is this normal? Is there a ... | This problem can occur with several foods including squashes, pumpkins, zucchini, and even cucumber. From what I’ve read, it is caused by a sort of sap that the fruit emits when it is cut, and it’s worse in fruits that aren’t fully ripe. (Fruit is used in the botanical sense.)
Remove by simply soak your hands in warm ... |
What is the best method of storage for condiments?
I have read a fair few articles about storing condiments like Siracha, Ketchup, and BBQ Sause, but they all seem to contradict themselves; some say that storing them in a fridge is bad since it has preservatives and other says it is bad to store at room temperature.
S... | To a certain extent, it depends on the condiment.
For things like oil or vinegar, where germs generally can't really survive anyway, there is no need for refrigeration. On the other hand, things like ketchup, mayonnaise, or any other emulsions (tahini for instance) should be kept in the fridge.
It also depends on wheth... |
Can Jam be reheated?
I just got a bottle of strawberry jam. I am trying to make puff pastry filled with Jam and cream cheese inside it.
I have never done this before. It is just an Idea in my mind so far. I need advice to know that can I heat the Jam in oven. The jam jar says to store in fridge after opening but not... | Sure it's safe, there's no risk in putting jam in baked goods. It says refrigerate after opening so it doesn't spoil after being left out too long - some people don't realize it needs to be refrigerated after opening because it is stored in the cupboard before opening.
The important thing for food safety is to make su... |
How do I stop my steak from leaking juice?
I panfry the steak by searing on high both sides, then cook it at a low-medium temperature until medium rare. Then I let the steak rest for ~10 minutes before cutting it. During that time a lot of juice leaks out. What am I doing wrong? | A lot of people had good questions in the comments. The best being Kenji's article from serious eats .com. Read that.
Chances are if a lot of juices are coming out of your steak, its because you are cooking it past medium. I like to think the proportion of 'grey' meat in a cooked steak indicates how much red juice has... |
Shelf life of items stored in vacuum containers vs airtight non-vacuum ones?
I was planning in investing in a set of vacuum food containers, something like these with the pump to remove excess air.
It took me a while to find the ones I wanted, and in the process I started questioning the benefits.
I've found referenc... | It's true that keeping air away from most foods will increase their shelf-life, but so-called "vacuum" food containers can't possibly create a powerful enough vacuum to remove all the air. I would be suspicious of glowing reviews with wild claims of their effectiveness.
For the purpose you described, I think you would ... |
How do I make a mold from a plastic container?
So I have a cat-shaped plastic container that I'd love to use as a baking mold.
I know I can't put plastic in the oven so i'm asking if there's an easy way to take that container, shape something else to it and make a mold from it? | There are kits available for making your own custom molds from food-grade silicone. The finished molds can be used for various cooking purposes including candy making and baking.
The laboratory I work for has used products made by The Smooth-On Company for many years and they are of high quality:
http://www.smooth-on.... |
Any food safety risk eating cold refrigerated pizza?
I love eating cold pizza leftovers straight from the fridge. Someone recently told me that you should always reheat leftover pizza to kill off any bad bugs that could be growing in there. Is there any scientific basic to this? I've never got sick so far. | Not really. Assuming that the pizza has been cooled down and stored properly (for which see here and here) then it most likely won't have developed a potentially harmful microbial load. Additionally, while reheating might kill off most of the microbes in the food (assuming that you reached and maintained a temperature ... |
Substitute for vegetable oil in brownies
I'm cooking brownies; I have put everything together, and then find out I have no vegetable oil. What can I use to substitute for it? | Any fat can always replace any other fat, so if you have any of the following around, they can be used as a substitute:
Butter
Duck fat
Olive oil (yes, it's a vegetable oil, which you say you don't have, but you might not have thought of this one)
...
Note however, that using different fats will change the texture an... |
How to stop steel cut oats from burning?
I started making steel cut oats. 2 out of the 3 times I made it, I ended up with a layer of burnt oats lining the bottom of the pan.
When preparing, I bring the milk to a boil and then add the oats. I then let it simmer for about 25 minutes until the consistency is right.
T... | There are three factors when cooking oats or similar like cooked pudding or flan:
Stirring
You have to be fairly diligent because if you do not stir constantly or at least in quite short intervals, the starchy mix near the bottom will stick. You need to "scrape" the entire bottom, not forgetting the outer areas or som... |
Should I throw away a jar of olives that fizzed and bubbled upon opening?
Like the title says, I opened a jar of locally produced olives and it started to bubble like seltzer. Is it unsafe to eat? | Short answer:
Yes, throw it away.
Long answer:
Bubbling, fizzing, pressure etc. indicates some kind of microbiological activity that is unwanted for properly canned food - canning should eliminate these organisms. Any behaviour like the one you described indicates that something went wrong, so you can not assume the co... |
Are the white things on a bread normal?
I have a piece of olive bread which was good by April 16. I have seen some white things on them since I got them on April 17, and have kept it in refrigerator. Are they normal and safe to eat?
Will it make it safer to eat by boiling the bread?
Thanks.
without plastic package:
w... | From what I can tell from the picture, most of the white stuff is flour; it was likely like that when you bought it, but only you & your memory know for sure. The non-bread & non-white occasional spots in the picture appear to be the olives.
Overall, unless you spot obvious mold, which is more often green than white, I... |
Freeze ice to far below 0 Celsius?
Residential freezers are reasonably set to just below 0 degrees C: any colder doesn't preserve food any better. But if I want to chill a liquid without overly diluting it -- say, bringing a sauce down to room temperature, or a martini to drinking temperature -- one ice cube at -100 ... | Most of the cooling from ice comes from the melting anyway. That's why ice makers, which don't freeze as cold as freezers, are still useful.
It takes 334J/g to turn ice at 0C into water at 0C, but only 2.03J/g to warm ice by 1C. So to halve the amount of ice you use to get the same cooling you'd need to freeze it to a... |
How many standard cake boxes will i need if i'm baking 3 or 4 9 inch round cakes?
I am baking an ombre cake for my sister's birthday party. I want to use white cake mix as I don't have much time to make it from scratch and I am planning on dyeing my batter. Since I want three or four layers, how many cake mixes will I... | If you are in the US, a standard box of cake mix makes two round layers. So you will need 2 boxes to make 4 layers. Outside the US, I think the same applies, just read the box.
I recommend 3 layers if this is among the first few cakes you have made. Bake the two boxes (4 rounds) then choose the best three of the four r... |
Replacement for ground almonds in a joconde sponge
I am going to try and make a petit gateau with a pistachio joconde layer, however I am not a big fan of almonds. Is there anything I can use that would act as a decent replacement for the ground almonds?
Original recipe is a Mary Berry recipe on the BBC good food site... | I suggest looking for a recipe without almonds rather than substituting a major ingredient. If you can't find one without almonds, you may have to track down a similar cake recipe under a different name.
I'm sure it would be possible to find another ground nut that would work, but it would take some experimenting beca... |
How to get frozen soup to not be chunky?
I usually do this simple soup. Not sure if the ingredients are relevant here, so I might as well enumerate them: potato, onion, courgette, leek, squash and carrot.
Once those have cooked, I then blend the soup (I may add some green beans afterwards, for instance, so it has som... | Freezing from hot isn't a good idea for the neighbouring items in your freezer but shouldn't make much difference to the soup (it will start cooling down faster, but then more slowly as the freezer will be warmer than it should be).
Freezing the soup before blending it should help, then reheat before blending. If you ... |
How to ensure that the salt is very homogenized in a given food?
Maybe this is a question/doubt dumb enough.
I've been doing a mashed cassava and put salt only at the end, when all the ingredients were homogenized. Consequently, asked me (to put the salt) if adding salt would be present in any scoop of mashed cassava ... | There are a few things I can think of that would help:
Sprinkle the salt over the surface rather than dumping a blob in one place.
Add the salt in multiple additions, stirring between each.
Stir sufficiently to distribute.
I made pancakes a few months ago and forgot the salt. After eating the first couple, I realized... |
How can I successfully glaze asparagus?
I've tried making this recipe a few times, and the glaze never really sticks to the asparagus. I feel like there should be a better technique for getting glaze to adhere. Is there a better technique for glazing asparagus or other smooth vegetables in general?
Would a dip in ... | Try peeling the asparagus. This would work better with thicker asparagus.
Since the outer skin of asparagus is so smooth, I can see how glaze would just slip off. Peeled asparagus will have a slightly stickier surface for the glaze to hold on to. An added bonus is that some of the glaze should penetrate if the asparag... |
If salt loses its flavor, how can you season it?
I have a shaker of salt on my table, and (fingers crossed) it still tastes salty. But I'm concerned that someday it will lose its saltiness and then I wouldn't know what to do.
Is there something you can add to salt that will make it "saltier"? Are there things that are... | Salt is not a herb or a spice that loses its specific properties over time. It's a mineral and is salty since millions of years. It will still be salty if you're already gone.
No need to worry here! It will be salty long enough. |
Peking Duck - why do they take my duck away?
When I go eat at Peking Duck restaurants, they always bring a delicious duck over, present it to me and friends or me and family members, then they proceed to slice a few pieces onto the little buns, add some hoison sauce, veggies, and then distribute to us to eat.
Then, it... | In several of the restaurants I've ordered peking duck at they offer it as part of three courses. They will first present the duck and cut off slices of the skin (with only a small amount of meat), this is then used with the pancakes.
They will then take the duck away away and create a noodle dish with the remaining me... |
Raw meat in washing up water
We've been having a bit of a debate - my approach to washing up is to get hot, clean, soapy water and then to wash cutlery, plates, bowls and glasses first, before moving on to crockery and finally anything that was contaminated with raw meat. This way, there is no risk of the raw meat ju... | You have a sensible approach, and for the right reasons. Food-borne illnesses don't die at the temperature your sink is at, to kill them you'd need water so hot you'd burn yourself, and even anti-bacterial soap would not be good enough to make the water safe. If you chlorinated the water it would be a different story b... |
What is the difference between quick cook and traditional steel cut oats?
I've noticed a grocery store sells both Quick Cook steel cut oats and Traditional steel cut oats. Quick Cook take only 5-7 minutes to cook on the stove, while traditional require 25-30 minutes. Traditional also require more liquid, but I assume... | Bob's Red Mill makes quick cook steel cut oats. According to them, they're just cut smaller.
Quick Cooking Steel Cut Oats are simply whole oat groats that have been cut into neat little pieces on a specialized rotary granulator mill. We use high protein, whole grain oats that have been lightly toasted to create our he... |
Garlic clove has turned to a firm jelly texture
I keep my garlic on my kitchen shelf by the window. Out of the whole garlic bulb one the cloves has changed to a yellow/orange colour and its texture is like hard jelly. Its slightly squidgy but firm.
How has this happened? Is it edible? | This is called waxy breakdown. It's a defect rather than a disease, so you don't have to worry about a microbe or parasite. My neighbors have used affected cloves and they're still alive, though I've never been able to make myself use them because of the texture. |
Do eggshells let flavours pass through during boiling?
If i had 2 eggs. 1 i boil in plain water. The other i boil in say a curry sauce. After boiling and peeling, would they taste different to one another?
Do the shells let any flavour through? | Yes, they will taste different. Egg shells are porous in order to provide oxygen to the developing chick. While the egg is still uncooked, it will take on the tastes of outside ingredients fairly easily. As it cooks, the albumin coagulates and forms chains that prevent moisture and vapor exchange, so it becomes resista... |
Looking For A Soy Flour Substitution
I have found what looks like a wonderful recipe for a low carb yeast bread that I really want to make. It only has 3.4g of net carbs/slice, which is gonna be pretty hard to beat! Especially if this is as good as it looks! Gabi's Low-carb Yeast Bread I only have one problem. One of ... | It's a bean flour, so substitute another bean flour - chickpea/garbanzo is perhaps the most commonly available one, IME.
Beans bring protein, fiber and fat to the recipe. Soy has considerably more fat (oil) than chickpeas, so you might need to add some oil (or higher-oil things like nut or sunflower seed butters.)
"Fer... |
What did I do to make the chocolate bloom like this?
I've been trying to create some moulded pralines and have been tempering chocolate using the microwave method. The microwave method was to heat the chocolate in the microwave in small bursts until there are about 30% callets left. Once there are 30% left, you stir u... | My best guess is that the chocolate was too hot. It may have worked on your test because it was small and thin, and therefore cooled quickly. In the larger molds, it stayed too warm and you got the wrong kind of crystals from the cocoa butter.
You want the keep the chocolate as close to 88 °F (~ 32 °C) as you can get... |
How to keep rice in a biryani from burning and sticking together?
The bottom part of my Biryani always gets burnt, rice always gets sticky but I want each grain separated. How can I prevent burning & stickiness of rice? | Some options:
Prepare the biryani in an oven (used when making biryani with uncooked meat) in a really thick, covered oven pan, with no foiling at 200 degrees Celsius for around 30 mins. It won't stick to the bottom or get burnt.
Keep a cast iron tawa underneath the pot the rice is in. Rice won't stick.
Add some... |
whole vs ground spices
I'm new to cooking and I just find some trouble understanding these two terms (probably because english is my second language ?).
I have tried google but I couldn't find something that would give a clear and concise definition. | Spices are vegetable products which add flavor to food. These are mostly fruits/seeds (mustard, cumin, poppy, coriander, fennel, pepper), roots (turmeric, ginger), tree bark (cinnamon) or flower buds (cloves). If it is used to flavor food and it is leafy and green it is a herb, otherwise it's a spice.
Spices are ofte... |
Is Indian sandwich bread meant to always be grilled or toasted?
In India, there are brands of commercially available white bread, specifically labelled and sold as "Sandwich bread". They are available as square and triangular shaped slices.
These breads differ from the 'regular' breads in that they are rougher and h... | As Jefromi already mentioned in a comment, the sandwich bread common in the Western part of the world is soft and often sweet, ready to eat.
When you search online for 'indian sandwich bread' you will only get images of roasted bread with various fillings.
I think the bread you refer to is in a half baked form, which y... |
What can I bake for my nut allergic friend?
I have a friend who has tree-nut allergy so he isn't able to eat any kinds of nuts, because of this every single time I bake something for my class he can't eat it because of his allergy. When I searched up recipes that are nut-free, I can't be 100% sure that it will be safe... | Step 1 should always be to ask which ingredients exactly you need to stay clear of, just in case it's more than nuts.
My - possibly naïve - assumption would be that basic recipes that stick to flour, sugar, eggs, butter and possibly dairy should probably be ok. Chocolate could be dangerous as the factories often use n... |
What is the difference between milk (simple) and milk drink?
Here in Finland I have come across two types of milk. One is simple milk (maito/mjölk) and the other is milk-drink (maitojuoma/mjölkdryck). They also have variations like fat-free, light, whole (hel/täys) and lactose(-free).
Lactose-free whole milkdrink and ... | If the milk is modified by removing the lactose, it is no longer considered milk, and must be sold under a different name, such as milkdrink. The fat content can be modified while still considering it milk however.
The swedish FAQ of Valio (the biggest dairy producer in Finland) is very clear on this.
http://www.valio... |
Are these tomatoes San Marzano knockoffs?
I buy these tomatoes at my local grocery and always assumed they were San Marzano brand. I was waiting for my soup to simmer and was reading the label when I noticed the initials on the label actually say "San Merican Tomatoes".
Google turns up nothing for that other than the ... | It's not a knock-off, per se—but this particular brand has never been imported from Italy.
"San Marzano" is a variety of plum tomato, as well as a protected designation of origin for those tomatoes grown in a specific region and in a traditional way. There is no single "San Marzano" brand or trademark owned by a partic... |
Can I use a fondue bourguignonne set to make cheese fondue?
I have a fondue bourguignonne set (this model). Can I use it to make cheese fondue? The manual explicitly says that it is not suitable for chocolate fondue, but it says nothing about cheese fondue.
(BTW, I am also curious to know why it is not suitable for ma... | For a fondue bourguignonne (oil) or Chinoise (broth), raw ingredients are cooked in the pot, which means you need to get the liquid at least close to a boil, i.e. in the 90-100 C range. The burner under your model should easily supply enough heat.
For chocolate fondue, this would mean the chocolate would burn almost i... |
When turning instant soup into liquid soup, how can I optimise dissolution?
At work, when I'm hungry, I sometimes resort to instant soup (Royco, in case it's relevant). Simple to make: heat water, put package content into cup, pour water into cup, stir.
However, I often find that the powdered soup has a bunch of wet p... | Add the water incrementally. It's probably enough to add just a bit, stir, then add the rest, but you can break it up a bit more if that doesn't work.
A clump of powder or a lump of paste won't dissolve easily into water, but it's easy enough to add a little water to it and thin it out. So the idea is to work your way ... |
Pemmican -- how was it prepared without metal tools?
The wikipedia article states that "The meat was cut in thin slices and dried, ...".
Well so, but how would the people who chased a heard of grazers down a cliff some 10k years ago cut the meat into thin slices to dry?
I have difficulties cutting meat into thin slice... | You are missing the tiny detail that metal is not the only material which can provide sharp, cutting edges.
The reason the Stone Age got its name was the use of stone for tools. Both flint stone and obsidian, a volcanic glass can splinter with razor-sharp edges. Both the raw material and the tools made from them were ... |
Possible substitue for vinegar
Hi I have recently really been getting into cooking however the girl I am dating has allergic reactions to vinegar, which is in a lot of sauces and stuff.
Looking for possible substitutes that might work when recipes call for this, currently use lemon juice but sometimes that tastes weir... | Citric acid powder or granules, as opposed to lemon juice. This will impart less undesired flavor than lemon juice, should be a better substitute. 1/4 teaspoon substitutes for 2 tablespoons of 5% vinegar, or 1 tablespoon lemon juice. I got mine from Amazon. |
What is the optimal method for making box macaroni and cheese?
I have two young children (3 and 4.5), who both love Kraft Macaroni And Cheese, or similar variants. As a child, I also loved it, and between the two I've made a few hundred batches, at least.
However, I don't know that I have found the optimal method for... | The 4th version you gave is optimal from a chemistry standpoint; the process of using heat to melt a soft fat and dissolve a powder into a liquid by stirring is going to be at it's most efficient when the ingredients can fully interact with each other without all that pasta in the way.
It seems the main issue at hand ... |
How long to cook green onions relative to other vegetables
I'm planning to put some green onions into my fried rice.
Normally when I make fried rice I'll brown some yellow onions in a big covered pan, add some slow cooking vegetables(Eg: carrots), leave that for a bit, add some quicker cooking vegetables(Eg: broccoli... | I typically chop up the white and green parts of the green onion, and add them at different times during cooking:
I'll add the white part fairly early in the cooking. (not as early as I would with bulb onions, as I cut the green onions more finely). I want them to cook for a minute or two to take out the harshest fla... |
Raw fish pieces have stuck to each other in freezer. How to take out few pieces of fish without disturbing other pieces?
Raw fish pieces have stuck to each other in freezer. How to take out few pieces of fish without disturbing other pieces?
Thawing whole bunch may not make sense since I do not intend to eat them all ... | The only best option is complete thaw to get them in good shape and in one piece, but that is not an option for you.
Next one up is the quick and sloppy method. But it will distroy the shape of the fish, hence the name.
My tip: Wrap the pieces of fish in a cling film/kitchen foil individually next time before freezing.... |
Understanding 2 unit yield from 1lb ready to cook chicken
I have a recipe that calls for 2 unit (yield from 1lb ready to cook chicken) and it says it is 158 grams.
Can someone explain how this measurement works. How does 2 units from 1lb of chicken end up as 158 grams? Please explain it like I'm 5. :) | It's referring to the weight of each piece after cooking. 1 lb of uncooked chicken is 453.59 grams. Some use 450g as a quick rule as 4 grams is really not much in most applications. 450g divided by 2 would make each piece 225g raw. Cooked chicken generally loses 30% of its weight, so cooked is 70%, or .7 of the raw wei... |
Substitutions for "European style" butter in croissants
I've been trying to make croissants at home. Many recipes I've read specify "European style" butter, with a higher fat content. However, finding this kind of butter locally is very difficult. In the places I have found it, it's very expensive.
I've found that whe... | A mix of clarified and ordinary unsalted butter works well.
I used clarified butter that was simmered for a long time to be sure the water was thoroughly removed, just to the point where it stops sputtering, and the solids in the bottom begin to brown.
If the unsalted butter has a fat content of 80% and clarified near ... |
Keeping Donuts fresh
Is there a way to preserve donuts and sell them in retail packaging, similar to how you would buy chips and cookies at the supermarket. I see Entenmann sells packaged donuts but I'm curious to know how they are able to maintain freshness. Any thoughts | Instead of fresh eggs, use powdered egg yolks.
Make sure any oils you use are high in saturated fats, such as palm or soybean oil — and use their hydrogenated forms wherever possible.
Replace some of the flour with polysorbate thickening agents and gums of xanthan, guar, and cellulose.
Add moisturizing agents such as ... |
Cooking chicken breasts in Buffalo sauce, cast iron
I really like to cook chicken in my cast iron skillet and I cook it down with butter and Texas Pete Sauce (my mother does the same, but in Teflon).
My issue is that it takes about 20 minutes to cook the chicken and after about 8-10 the sauce begins to dry up and I ha... | You could just add water instead of extra sauce. The water will cook off just as much as the sauce would have, leaving you with essentially just sauce by the end. If that's not spicy/saucy enough for you, then it means you did actually need some of that extra sauce you've been adding.
Alternatively, you could try lower... |
What is the name of this Chinese Fish Soup where guests cook their own fish in broth?
One of my friends tells about some kind of a delicious fish soup that he ate in china. But he doesn't know the name of the dish.
It was served in a big bowl in the center of the table (in a restaurant). The bowl is heating, and it's ... | Sounds like hot pot.
There are a zillion variations, with different kinds of broths and different things to cook in it, so I don't think there's any one recipe name you could search for to duplicate exactly what your friend had. It's possible that knowing the region he was in would allow some informed guesses from folk... |
How to use vanilla beans?
I used a vanilla bean in a water-based beverage and did not get any taste.
Further research showed that vanilla is apparently oil soluble, not water soluble.
I know that it is a common practice to make vanilla tinctures using alcohol, but if it is fat soluble, why not use oil? The problem wit... | Vanilla extract is essentially vanilla infused into alcohol. If you don't have any problem with storebought vanilla extract, I doubt you'd have much problem with homemade vanilla infused into alcohol (i.e. homemade vanilla extract) either. While people do sometimes describe real vanilla extract as "boozy", it's not so ... |
Ling Ling Potsticker Sauce or Similar
I love pot stickers. I love them steamed, but even better deep fried. I've tried different brands and they all have a similar dipping sauce. It's hard to describe, but I'm sure a lot of you out there have tried it. I would guess its mostly soy sauce, but I don't taste a lot of sal... | I haven't had that specific sauce before, but I've had similar sauces (FYI, if you want to buy the sauce without buying the potstickers, you can buy them in small bottles in Asian food stores).
I don't know the exact ratios, but you can always start with a ratio of 1:1:1 of soy sauce (Kikkoman would do just fine here),... |
Is butter ever the same after having been melted?
I was recently doing some experiments with butter which involved melting it gently in the microwave and pouring it into dishes. It seemed to me that after the butter had cooled and re-solidified, it wasn't really the same. The color was yellower, and the texture somewh... | Butter may look totally amorphous, but there's actually a fair amount of structure in the fat, in particular fat crystals that make it firmer. Melting it disrupts all that structure, and it can't regain it just by resolidifying, so the structure of previously melted butter really is different.
You might notice that thi... |
Clarified butter: what happens if the foam isn't skimmed off?
I know that most recipes for making clarified butter discard this foam. But I've also seen some recipes, like this one for ghee, which do not skim the foam.
The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of b... | The recipe you linked says that you have to strain the ghee. The solids will be left behind in the cloth. Ghee is a bit more cooked than other forms of clarified butter, I'm not sure if you could use this method without browning the milk solids. |
Replacements for baking soda in a cake
Sometimes I wish to bake a cake, but the country where I am in doesn't have baking soda. I have tried using actual soda, but this has limited success and the cake tends to just rise and then fall.
I've already read this question on substitutions for baking soda, but that's for pa... | Every substitution is probably going to require other alterations. Baking soda's effects extend beyond leavening: it generally reacts with acidic ingredients (making the batter less sour) and also provides sodium ions which can affect flavor. If the substitute doesn't react with acid as strongly, you may need to decr... |
How can I achieve a good socarrat with paella cooked in the oven?
I'm cooking dinner for a friend who pointedly bought me a paella pan. Normally, I would never consider making paella in the oven, but my stove is electric and the coil is not nearly as big as the base of the pan. So I looked around and found this recipe... | Putting the pan on the burner will deliver too much heat in too little time - aka a burnt layer.
You want constant heat from the bottom during the whole cooking time. In an oven, your pizza stone is an excellent start, supplying a thermal mass. I recommend increasing the heat from the bottom compared to the heat from t... |
What can I do to fix/improve a dry cake?
So a lot of times a cake is really dry, whether the recipe author intentionally does that or if I did something wrong I'm not sure (maybe it's how it's meant to be but it doesn't suit my tastes).
What can I do after the cake has been cooked and finished to make it not so dry?
A... | No matter what kind of cake you've made, if it turns out too dry, you can moisten it with an appropriately flavored liqueur or syrup. Use a skewer to poke holes every inch and a half or so, then use a pastry brush to paint on the liqueur or syrup getting more into the holes. Coffee syrups come in sugar free varieties i... |
How do I drain sauerkraut?
One of my favorite sandwiches is the Reuben. One problem I tend to have when making this at home is the sandwich is damp from the sauerkraut.
I buy sauerkraut from the store. Before putting it on the sandwich, I put a little bit of sauerkraut in a small strainer and push on it with a fork. I... | At every restaurant I've ever worked at we warmed the sauerkraut on the griddle while the bread and meat were grilling. This evaporated much of the moisture in addition to making sure the sauerkraut was warm enough to not make the sandwich cold.
So we'd have the sandwich warming up open faced, cheese on each face. Then... |
Sauté meat then vegatables, or vegetables then meat?
Most Joy of Cooking recipes call for browning of meat, then removing the meat, and sautéing vegetables, until they're soft, though occasionally it's the reverse.
Does it make a difference? If so, what is it? What is the preferred order for a "new" recipe? | Generally, browning meat is done at high heat, with a preheated pan well over 400°F, and will leave a bunch of tasty brown stuff (fond) stuck to the bottom of the pan. Vegetables contain a lot of water, which will dissolve the fond off the bottom of the pan, bringing its flavor in to the dish.
If you did it in the othe... |
How to dry Eucalyptus leaves (to later on make herbal tea from)?
I recently collected Eucalyptus leaves that I'd like to dry out to later on make herbal tea from.
I've cleaned the leaves and scattered them on a grid, but I'm wondering if there are fast techniques to dry them (faster would also mean less bacteria or du... | You can dry herbs, chillies etc. in an oven, if your oven goes low enough. A dough proving setting is good though you can go just a little warmer. If the door makes a tight seal the moisture can't get out, so it's worth opening the door just a little once it's up to temperature.
If you find you're making a habit of dr... |
Why does food spoil in the freezer?
Many recipes suggest storing perishable food, such as left-over chicken stock, in the freezer for up to 2-3 months. Why could one not store it frozen for longer, surely bacteria and mould cannot grow in a deep freezer to spoil the food? | Most freezers are frost-free, which means that they occasionally cycle above freezing to prevent formation of frost on the walls of the freezer. This makes them easier to maintain but it shortens the storage longevity of the food.
This makes products stored in them vulnerable to freezer burn, which is a loss of moistu... |
How well does it work to just throw in all the ingredients and boil?
I'm wondering about this recipe.
It tempts me because I'm really lazy. But I'm skeptical because I've always been taught to sauté onions first, then progressively add other ingredients, starting with those that take longer to cook, and saving water ... | Ah, One Pot Pasta....
As loads of bloggers, authors and cooks - possibly inspired by Martha Stewart and her team - have confirmed: dumping the pasta, sauce ingredients and a carefully meassured amount of liquid in one pot or pan will give you a "pasta and sauce" dish in ten to fifteen minutes.
And it works. Sort of.
Y... |
what does watt specify in induction stove
what does watt specify in induction stove?
Does a higher watt induction stove implies that the cooking will be faster?
Is electricity consumption of higher watt induction stove higher? | Watt specifies the power of the device.
Power is defined as energy per unit time. So watt is how quickly your device consumes energy.
If it is an efficient device it will convert more of consumed electricity into heat. So given two equally efficient devices the higher watt one will produce more heat faster and can ther... |
What is the difference between a hen and a chicken? In terms of cooking, flavor, price, and anything else culinary related.
I have a recipe from James Peterson for chicken stock that asks for a chicken carcass and a stewing hen. So I'm wondering what the difference is. The problem is that my local grocery store only s... | What you're looking for is sometimes called a Heavy Hen.
In the supermarket, it will look much like a large roasting chicken, however the bones are larger and the meat is much tougher than chickens sold as roasters, broilers, or fryers.
Heavy hens aren't as common in supermarkets as are roasters, but if they have them,... |
What is this metal utensil tool with wooden handle?
Saw this at a flea market with other kitchen tools and do not know what it is. The end of the tool that is pictured is attached to a wooden handle, not a gear or some other mechanical attachment.
Update: I'm still Google searching periodically. Other ideas include pa... | I'm fairly confident that the tool is in fact a grill scraper. The handle matches the wooden one shown below. I can't think of any other explanation for the one indent on the tool that is like a hook. You ban see it matches the one in the two metal scrapers. The idea behind the design is to scrape both sides of the gri... |
Cracks Developing in Straight-Sided Stainless Steel Vessels
Over the years I have acquired several grades and sizes of (straight-sided) stainless steel storage containers - some from India and some from US (origin unknown). My expectation had always been that these containers would endure, however, several have not. ... | Stainless steel, as you would know, is an alloy with more than 80 percent iron, with chromium and nickel being the other components. Chromium brings shine and nickel brings elasticity to stainless steel.
Nickel is a costly alloy, it costs 20 times iron - and hence most low-grade stainless steel is made from zero to 2 p... |
How long can I keep cannoli shells with no filling and how should I store them
How long can I store cannoli shells with no filling? What is the best way to do this? I am traveling 5 days to my destination. | I’m assuming you mean just the shells unfilled. If you made the shells yourself, line a cardboard box with paper bag material (cut up some) then just lay them in. They’ll be fine for a couple of weeks, probably longer. If you bought them, don’t worry about it they last just as long if not longer. Just leave them in th... |
Carbonated Beverage in Pressure Cooker
This recipe for Root Beer Pulled Pork Sandwich is written for 8 hours in a slow cooker. I'm considering doing it for an hour in a pressure cooker.
I'll paraphrase the cooker ingredients at the click through:
1 pork tenderloin
12 oz. can of Root Beer
Salt and smoke flavor
Would ... | Every pressure cooker comes with a safety valve.
So even if not most of the CO2 is lost during pouring and heating, the safety valve will make sure nothing bad happens.
That you should always make sure the valve is in good condition and working is a general pressure cooker rule independent of the liquid used. |
Where does scarface pasta get its name from?
I couldn't find anything within the first few pages of a Google search other than the fact that fettuccine al burro (it's original name) was named after it's creator Alfredo Di Lelio. | Scarface was the nickname of the early 20th century American organized crime boss, Al Capone. He was slashed in the face while working at a New York City nightclub. The injury left a scar that led to the nickname.
Capone's parents immigrated from Italy, and it is said that he enjoyed eating Italian foods. The notoriet... |
How does yeast feed on the water
How and why does yeast grow and feed on the water? My children and I have been making yeast rolls and they keep asking why it expands,I don't know how to answer this and they are still waiting for an answer. | Yeast does not feed on water, it feeds on carbohydrates, i.e. sugar and flour.
If you got the impression that it feeds on water, it might be because you used dried yeast, which is basically dormant yeast that gets reactivated by the water.
If you use lukewarm water alone to activate your yeast, it feeds on the food re... |
Use of sour milk for bread making - how long after the expiration date is it safe?
My mother uses (and my grandmothers used to use) sour milk in the baking of homemade bread. This was generally whole raw milk that had soured.
I'm not so lucky as to be able to get whole raw milk from a source I trust any more but occ... | I'm not so lucky as to be able to get whole raw milk…
Wait, then there's a flaw in your premise. Check the label. Any milk treated using high-heat processes like UHT, pasteurization or ultra-pasteurized milk doesn't sour like it used to in your grandmother's days; it spoils… goes rotten.
Spoiled milk is not the same a... |
freeze then roast red bell peppers?
I frequently make a pasta sauce with red bell peppers that I roast in the oven. All of the other ingredients are staples in my house and always available, but it's frustrating to go to the store for red peppers.
Would it work to freeze and then roast the red peppers? If so, then I c... | Red bell peppers freeze really well after being roasted. This is the method I would recommend for you.
The problem with freezing first is that it can degrade the peppers (breaks the firm cell walls) and would likely make them more difficult to roast afterwards. If you roast them first, the cooking starts the cell colla... |
Can one always cook food faster in a pan with water in it with the lid on and/or high heat?
In other words:
Does water boil faster with the lid on? Yes.
But folks often don't consider food looks cooked 'till it's browned, and will find that takes a really long time to look cooked if they don't take the lid off.
How ... | Whether the lid will speed or slow the cooking, depends on the situation. High heat will only sometimes speed the cooking!
The crucial knowledge to understand and apply is that boiling water doesn't get any hotter than 100˚C. Because of this, high heat won't cook already-boiling-hot food faster!
Typically, the faste... |
What's the point of "cheese alternative" that has dairy in it?
I was at Trader Joe's again, and I bought this cheese alternative. Being hungry out of my mind, the thought to check the ingredients never crossed it. Now I, a vegan, am stuck with having to eat a "cheese alternative" that contains the following (lest a ... | Lactose intolerance (which is different from a milk allergy, which is a smaller group) comes in varying degrees, so this may be useful for people who can have a bit of lactose (who can process casein fine).
For example, many lactose intolerant people (who often avoid dairy) can handle non-dairy creamer fine (and varyi... |
How long should bread dough warm up after cold fermentation?
I'm trying to experiment with cold fermentation. I've put dough in the fridge and I see that it slowed down. However how long should it ferment afterward before final kneading - is ~10 hours out of the fridge good enough (this way I can put it out before I g... | ...as long as it needs to, depending on a wide variety of factors.
You can shape it for baking, put it in the fridge, let it rise, pull it out of the fridge and put it in the oven - no warming up time at all.
If you are going to punch down/knead/form after it comes out of the fridge, you can do all that cold, and let ... |
Refrigerate after opening, but why?
When I open a jar or a bottle of...well, anything (but especially juices or sauces), I have to put leftovers in the fridge if I want to finish it later. What makes this food okay to leave on the shelf until I open it for the first time? | The canning process makes food safe: existing bacteria and fungi are killed, the intrusion of new pathogens is prevented by sealing the container. (More e.g. here.)
As soon as you open the can or jar, its contents are exposed to the surrounding air which will contain bacteria and fungal spores. Some of those will happi... |
Use BBQ for both searing and slow-roasting beef
When I make roast beef in the kitchen I typically have these two cooking steps:
Sear on all sides in a frying pan on high(ish) heat;
Slowly roast it in the oven on low(ish) temperatures.
I've varied the temperature in step 2 from 160 degrees celsius down to 80 degrees ... | In the Good Eats episode on tuna, Alton Brown mentioned that you want as hot of a fire as possible, and that you could cook directly over the chimney starter, once the coals are going:
As for the fire, well, it's hot. It's real hot. Just take a look. It's like a jet engine down there. Now the normal thing to do would ... |
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