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Italian meringue deflated after adding sugar I've only ever made French meringue prior to this, and I've only ever used whole, separated eggs. In this case, I used egg whites out of a carton (probably should note they were only a few weeks shy of their expiration date). I know fresher whites whip up better, but I def...	Make sure you add the Hot sugar syrup while still whisking and whisk the whites till they are cool the sugar syrup cooks the egg and kills any salmonella in the eggs
Equivalent tomato products: paste, sauce, puree, diced, whole Doctor says low sodium so now I have to make my own tomato sauces ( pizza, spaghetti etc ). So I look up a bunch of recipes online to decide what to add and in what proportions ( using no salt added tomato products of course ). The problem is that one recip...	You can get a decent idea just from nutrition labels. Tomatoes are the only ingredient, so pretty much all the numbers on the nutrition label are proportional to the amount of tomatoes in the can. Calories have the most granularity, so: peeled whole tomatoes: 0.21 calories/gram diced tomatoes: 0.21 calories/gram tomat...
How to make Frozen french fries I'm a takeaway owner and for the past two weeks I have been trying to make my own frozen french fries. But the results are very bad, my fries either stick along like lumps or they get too soggy when i fry them in the shop. is there any ingredient that i am missing to make them crispy an...	Here, check this out. This is an article explaining at length how to make perfect French fries. How to make perfect McDonald's style French Fries So basically, you have to cut your fries so that they are 1/4 inch thick an then blanch them in boiling vinegared water (1 tablespoon per quart of water) for about 10 minutes...
Need to replace my "Bean Pot" what should I look for? I have this 5 quart, aluminum nonstick pot. It is my go-to pot for candy making (fudge, toffee and brittles), jams and jellies. It also gets used for stews and chili. The non-stick finish is wearing off so I'm looking to replace it. I really like the nonstick sur...	Ceramic does not quite have the nonstick properties of "true" (based on some kind of PTFE-ish material) nonstick, neither does enamel. Especially not for applications like jam making where charred jam might get stuck to the bottom. Also, from my anecdotal evidence, ceramic coatings hate thermal shock (eg when adding co...
How do you stop limes from drying out? I bought a bag of limes and decided to leave them out on the table in a bowl after the last bag dried out in the fridge. They also dried out super-fast in a very few days. Should I keep them in a plastic bag? I don't live in a very dry climate. Thanks!	Cook's Illustrated recommends storing lemons in the fridge in a tightly sealed ziptop bag with the excess air removed. I would imagine that the same applies to limes. As I understand it, the idea is to prevent air circulation in order to reduce the rate of dehydration. Ref at thekitchn.com
Steamer with single vent instead of bottom holes My family has owned a stainless steel steamer for a long time with a single raised vent to let steam into the upper compartment. It's great because there's no way for food to get into the bottom compartment so it (mostly) never has to be washed. It only ever contains wa...	I have a stainless steel steamer/juicer similar to the one picture w/o perforation. It has a tube that dispels the juice into any container you choose right from the middle pan as it extracts. I purchased mine from Amazon and it is a product of Cook N Home.
What causes odd off-flavor/smell in tofu? I have found this only very occasionally in Tofu. (Maybe about 3 or 4 times, ever: that would be something betw. 5-10%?, I imagine) I don't think the Tofu is spoiled since the date is fine, and it doesn't smell stinky like rotting beans (as I have experienced with tofu once o...	Going bad. It's not necessarily unsafe to eat yet, but tofu can pick up a slightly spoiled flavor even before it goes bad. Especially since tofu has so little flavor of its own, it's easy to taste if it goes slightly off. You can mitigate this by storing it in clear water and changing the water frequently.
May I use cacao butter in place of coconut butter? I'm out of coconut butter and am making fat bombs that call for coconut butter. I have plenty of cacao butter on hand. Can I use that instead? Thanks!	Not knowing your recipe (but I did some general googling re. fat bombs in general), I'd say go for it. The main differences are based on the higher melting point for cocoa butter, which can actually make storage easier. At the same temperature, the cocoa butter based treats will be firmer - again a matter of taste. Bu...
How do I remove a sheet cake from a pan? I am trying to create a double layer 12 X 17 inch sheet cake. How do I get the cake layers out of the pan and placed one on top of the other in whole pieces without crumbling? I am using parchment paper which works great but having trouble getting one layer on top of the othe...	Let the cakes cool in the pan for 15 minutes. Carefully run a table knife around the edge of the pan to make sure the edges of the cake are fully released from the edges of the pan. Place a wire rack over the cake pan, then invert the rack and the pan. Pull the pan off of the cake. Let the cake cool to room temperatu...
How to achieve a flexible consistency on ice cream? (photos attached) I'm an amateur ice cream maker. I've tried to emulate this ice cream without success: it is thick and flexible; the texture reminds me of melted marshmallows yet it´s not overly sweet. It's so flexible it hangs from the spoon without dripping even w...	Ice cream is smooth because churning breaks up ice crystals, and sugar, fat and egg yolks prevent the ice crystals from re-forming. Pure ice cream can be relatively elastic when frozen just by having lots of sugar, fat, and egg yolks in it. However, you cannot achieve this sort of elasticity in ice cream when it's abov...
What does it mean when chia seeds are bitter? I have bough some chia seeds in bulk and when I add liquid their gel have a bitter, almost chemical taste. What does it mean (bad quality? stale?) and how can I get rid of it (if that's safe)?	This might be the reason that last bunch were nasty bitter: they can go rancid. I smelled them: OFF! http://www.chiaseedspot.com/do-chia-seeds-go-rancid/ I purchased from bulk and consumed just now. Yuck!!! I've NEVER had chia with any bitter chemical taste before, and now I must discard a big bag of it bought at a Sm...
Are the NAAN flatbread {from simply chef} ok to eat without warmed up in the microwave or oven? So I was getting something to eat. I didn't think they had to be warmed up. So yea is it safe to do that.the ingredients are enriched wheat flour, wheat flour, niacin, reduced iron,enzyme,ascorbic acid added as a dough cond...	Yes, they are safe. The reason why warming up is recommended is simply taste and texture: When cool, they are more rigid, dry and crumbly, warmed up they become soft and more pleasant to eat. So if you are just hungry, start nibbling. Regarding the food safety aspects: Warming up will in no case make unsafe food safe, ...
Why does pressure cooking of chicken eggs make eggs easier to peel? In an experiment, I cooked a 12 organic chicken eggs from the same batch: A) 6 in boiling water and B) 6 in a pressure cooker: 6 eggs in a basket which is on a tripod inside the cooker 5 minutes in hot steam at 117 °C waited 5 minutes to cool down ...	Yes, I wrote a post about this a few years ago - the first to describe the method in a home pressure cooker. The theory goes that the pressure difference inside and outside the egg PLUS the shock of the cold facilitates the detachment of membrane from the shell. The Kitchn tried and confirmed my method and many of my...
heavy cream and half-and-half substitute I am trying to make ice cream and it calls for 3 cups half-and-half and 1 cup heavy cream. I don't have either but I do have one gal of 2% milk If I can make some half-and-half and heavy cream out of it that would be awesome or if you know a good substitute for both that would ...	Cream has a high fat content, fat adds elasticity, flavor and a smooth mouth feel to ice cream. You can use 2% milk in ice cream instead of cream and it will work, however it will not have many of the desirable properties you get from cream. It will be harder and taste "weak" for lack of a better term. If you want to ...
I don't have a large cutting board, but I do have a large table with a wood top So I want to start making bread, specifically, brioche. But I don't have a large wooden cutting board. I do, however, have a table with a wooden top. Are there any consequences(negative ones of course) to using your table as board for ma...	There's no reason to use a cutting board for making bread, in fact I would recommend against it. Cutting boards are not big enough for good kneading and they slide around. You are better off using a large flat surface which won't move around. As for what that surface is it doesn't matter much as long as it is clean and...
New cast iron has gotten strange color I just got my first iron cast. I went to remove the wax and I am now in the middle of seasoning it. So far it has gotten oil and 200°C at 1 hour, two times, and now it has a color I find strange. It looks sticky, but it ain't. Is this normal? And - how come are there some spots w...	There is a very good chance that the spacing of the markings is the same as the grate on your oven. (at least the ones on the right side). The left one I'm not too sure about -- it might've been something like an oven thermometer, or just where you touched it as you were loading it into the oven. When this happens you...
English Breakfast vs Ceylon tea Which tea is stronger, i.e. gives a better puch for a wake up? I know that English Breakfast is a mix which among others includes Ceylon, and I read that Ceylon is a very strong black tea (the strongest apart from Chinese uberteas?). So, does it come out that English Breakfast is weaker...	There are two main traits of tea which deliver the punch you talk about: Caffeine: this is a stimulant, and there is wide variation on the amount of caffeine in black teas depending on a number of factors. Here is a good article which goes into some detail on caffeine in tea. A simple way to put it is that variety doe...
Bake frozen pizza without a tray - will it melt and drip? How can frozen pizza be baked in an oven without a tray, without running the risk of melting like in the picture below (found on teh internets)? Or does that just not happen?	I have baked many a frozen pizza without a tray and never had a pizza lose structural integrity like that. The oven should be quite hot (usually the box will specify at least 400°F). Usually the difficulty arises when it's time to get the pizza out of the oven. I suggest a baking tray with no sides.
Storing cooked potatoes in the fridge So I read that storing raw potatoes in the fridge causes the starch to turn to sugar (which I don't want). So I store them in the pantry shelf. But what about cooked potatoes? Will storing them in the fridge cause the starch to turn into sugar?	The advice for storing raw potatoes is because they are still "alive" in a sense. By storing them in the cold, you are telling them it is winter and they should be converting their stored starch into sugar so they can grow in the spring. Once you've cooked them, that's no longer a problem - you've killed them, so the c...
What is the use of different blender speeds? I've recently taken to blending smoothies in a 500 Watt blender with pulse, low, and high settings. I get that a higher power setting spins the blades faster but I'm curious how I can best leverage the different speeds. For example, why would I want to use a low speed over ...	There are many reasons for having a blender with selectable speeds: Not every time you want to liquify or make a mush of your food; quite the opposite, usually you want to keep a bit of texture into what you are blending. Thus, lower speed is better. Blending heats up your ingredients, either by the friction of the bl...
Is "krapfens" commonly used to designate donuts? "Krapfen" is a German word which means "donuts". I wonder if the term "krapfens" is commonly used in English to refer to donuts or if it may be pretty odd. I have such doubt because it sounds similar to "crap" and it might sound not very good to designate food... In oth...	I can only answer as to the USA. In the US, English speakers do not say krapfen, nor would most English speakers be familiar with the word.
What ingredients can I add to food or gum recipes to add grittiness without any carbs? I have a sugar free gum recipe that I'd like to add some grittiness to so that it scrubs teeth while it's being chewed. I need help finding an ingredient to add this grit, meeting the following specs: Won't dissolve in water/saliva...	I found a patent application for Chewing gum possessing tooth cleaning effect and a teeth cleaning method. Paragraph 130 addresses polishing agents: Consequently, a polishing material can be any material that does not abrade dental enamel and dentine. Typical materials include silica gels and precipitates, aluminas, p...
Can I double cook apple? When making, say, Apple Crumble? I am new to cooking. I like to cook in batch because I want to come down to kitchen and pop something in microwave and return to my desk. I only like apples (Granny Smith) cooked, so I steam them, i.e. wet cook them about a pack of 8 with a cup of water after...	Yes, you can precook most fruit. Apples are among the best fruit to cook like this as they keep some texture after light cooking. (Stone fruit should be OK - I've used plums. Soft fruit much less so). If you buy ready made fruit pie filling (and I don't recommend you do) it's precooked. Those of us who grow our own fr...
How do I convert volume to weight for soft cheeses like ricotta and mascarpone? Ricotta and mascarpone are messy to measure in measuring cups, so I'd rather use a scale. How much does one cup of each weigh?	I don't have mascarpone to check, but the Internet says that there are on average 225 grams per cup. Mascarpone being mainly a mix of water (density 1 g/cm^3) and fat (density 0.9 g/cm^3), this sounds about right. I don't think it is possible to give a reliable conversion for ricotta. First, many countries don't have ...
How do I make scrambled egg whites more like scrambled eggs? Sometimes I scramble egg whites (or make an omelette) when I have a lot left over from using yolks for ice cream, and want to do something really quick to use the whites. I much prefer scrambled whole eggs - richer, less rubbery, and so on. So, what can I do...	I'm not going to claim that I know a good answer to this question, and I hope perhaps other people can contribute other ideas. I think this is a hard thing to find information on (particularly to obtain the "richer" element of whole eggs), partly because many people deliberately eat egg whites alone to save on calories...
How can I thicken my smoothie without frozen ingredients? I like thick drinks and I cannot lie. You other posters can't deny, That when a shake pours out, all watery and fast My first thought is "that's just nast(ay)" Normally, I put in my smoothies a combination of the following: 4-5 med. Strawberries ½ Banana ½(?...	FODMAP with more reference links
What is the fastest way to cool hot soup? I am making vegetable soup for about eight people and would like to cool it in little time. Refrigeration seems to be a good choice, but I would like to know if there are better methods/techniques out there.	Ice bath. Put a bunch of ice in your sink or in a container large enough to place your soup pot in. Add enough water to cover the ice. If the soup pot is large or wide, you can speed up the cooling by periodically stirring it: this is particularly important for thicker soups or stews, where the middle section of a po...
Method to brew a large batch of iced tea without steeping in a plastic container I have concerns about steeping tea in plastic pitcher because I do not want anything to leach out of the plastic with the hot water. Glass would solve this problem, but it does not handle thermal shock well, so it is usually a matter of ...	Stephie's answer covers a couple convenient options: there are large ceramic pots, and any stainless steel vessel can work. (Traditionally, metal has been frowned upon for tea brewing because it loses heat too quickly, and many people are particular about maintaining a consistent temperature during brewing. I think t...
How do I make a caramel disk? I would like to make a thin disk of caramel that could be placed on the top of a cookie. I need it to be very smooth with neat edges because I plan to cover it with royal icing. I was wondering if I made a chewy caramel recipe, but spread it thin, freeze it, then cut with a round cutter, ...	You can freeze caramel, but I don't think that is your best option. I think your best option is to pour the caramel while it is still warm enough to pour into equal sized disks, and let it stiffen naturally. Use a silpat or a lightly greased surface. To do so would take some practice, but once you have it down, you sho...
Should i oil my cast iron pan before storage? So, for our wedding someone gave my wife and a cast iron lodge pan. Its a very nice pan and cooks well, but it's started to develop a rust spot after only a few months use. This is gross. I scrub the spot off before use, which is a pain, but Better than eating rust flakes ...	As rumtsho has said oiling will help, but I think you have a more fundamental problem with is learning the care for your cast iron. There are lots of resources on the web to learn how to prepare, and maintain your cast iron. Some of it works even though it's wrong, some of it is very good and some of it is scientific i...
As a consumer in the UK, how can I choose well marbled beef? In the USA beef marbling is graded by the USDA - and this grade labeling is enforced to be passed nearly to the end consumer (i.e. the labeling is on the cryovac). So if I wanted well marbled beef in the USA, I could either buy in cryovac, comparing unit pri...	With online meat shopping in the UK you have to go with the reputation of the source, there's no grading system which you can refer to. Top end butchers and grocery stores carry top end beef, and most of the time you do get what you pay for. Many supermarket chains have premium labels, ie Tesco Finest and Sainsbury's T...
What kind of sausage could I use as a substitute for Cumberland sausage? I live in the USA and Cumberland sausages don't exist. They have sausage links and patties but I don't want to make sausage casserole and have the flavor altered because I picked the wrong kind of sausage. Can anyone help me?	If you read the Wikipedia article you'll see that the main flavour is pepper, both black and white,and that the meat is coarser than in some other sausages. As it's for a casserole where the flavours have time to come together, I suggest you get sausages without herbs in (which should be easy enough). If possible they...
Is it safe to eat non-green tea leaves I'm trying to understand if it's safe to eat tea leaves. Not as an evening meal, more about if I make a drink with loose leaf tea and leave the leaves in the bottom of the drink and drink some, will it cause any ill effect (drinking 10 cups a day). My research on Google brings up...	It is safe to drink the tea made from tea leaves and it's safe if you eat the tea leaves themselves at the bottom of the cup. People avoid eating the leaves because they aren't pleasant tasting, the consistency isn't very nice, and they aren't that easy to digest.
What exact temperature allows me to store frozen products really long? For as long as I remember, I was always told (and I was always so sure), that minus 18 degrees Celsius is an optimal temperature for storing frozen products for really, really long. Months usually and in case of certain types of meat and fish, eve...	-24°C will usually be chest freezers, not uprights. -18°C seems to be generally considered to be cold enough that even new-old-stock mammoth would still be safe, albeit a little dry. The only caveat is auto-defrosting systems in some freezers, they raise the temperature periodically (check the documentation for your mo...
Why isn't my steak fat cooking? Recently, I've been experimenting with trying to cook steak on the stovetop (or in the oven), and I'm having a problem with each one that is really frustrating me. Typically when fat is left in a steak, its white and moist, while seeming to have at least partially rendered. In each stea...	Summary: The cure to hard or overly chewy fat is generally longer cooking, but you may also want to consider trying a different source for procuring steaks. My guess, based on the description in the question, is that this is a collagen issue. Beef fat will begin to melt over around 100F (~40C), and it will begin rende...
Surfaces for bread making I am a home artisan baker, and am looking to build a table for myself to do folding/dividing/shaping of my bread doughs. I usually work with wet doughs (78%-95% hydration) that stick to the surfaces I have in my house unless I use a gross amount of flour. I would like to use less flour durin...	A vast array of surfaces exist but most people end up with either butcher block, stainless steel, or a natural stone such as marble. People choose stainless steel for its ease of cleaning and it's sanitary properties. People choose natural stone because it is typically colder (great for pastries), dough tends not to s...
Is it feasible to freeze a whole pig? How long can I freeze a pig whole? How can I keep it from getting freezer burned? We are having a wedding in September and it's June but the pig is already currently at the size we need it to be. I was told that the pig will get freezer burned by then.	I agree with the comment by Richard ten Brink: you can't really do this in a home freezer and expect good results. Even with a large home chest freezer, it will take way too long for a whole carcass to freeze all the way through. Freezing requires a lot more energy than maintaining something that's already frozen, an...
What is the difference between Shao Xing and Shao Hisng Chinese cooking wines? Some people say that Shao Xing and Shao Hisng are different names for the same thing yet others say Xing has added salt. Could someone please shed some light?	Shao hsing is just another romanization of mandarin Chinese (Wade Giles) for Shao xing : https://en.wikipedia.org/wiki/Comparison_of_Chinese_romanization_systems
Best way to store tomato paste/puree? What is the best way to store tomato paste or tomato purée? Just to be clear, I'm talking about this stuff At home we buy metal cans of the stuff (500g or 1Kg), but once opened, within about 5 to 6 days, mould starts to grow, and within 2 weeks, you have a thick layer of green/bl...	We buy large cans at home just like you do. We prevent it from spoiling by freezing it. Stored in the freezer the paste stays good for months, it's just a matter of correct storage. What we do is the following: spoon a portion into a plastic bag -> twist the bag around several times -> tie off with a tierib (we use the...
Is liquid seeping from the fish normal when making gravlax? I'm currently trying to make gravlax for the first time! I bought about 2 lbs of fish, specifying that I wanted to eat it raw so they gave me something appropriate for that. I put lots of salt, a bit less sugar and some dill between 2 large pieces of fish, wr...	Yes it is normal. The salt (and sugar) will "extract" the water from the fish meat. [...]On a technical level, what both the salt and sugar do is draw moisture out of the fish through osmosis. This decreases the moisture level of the fish, which in turn makes it less hospitable to microbial life. The salt, meanwhile, a...
Used too much lemon juice in Mediterranean salad I accidentally used a tablespoon too much lemon juice in a Mediterranean salad. The other ingredients are cucumber, tomato, mint, onion, and olive oil, with salt and pepper to taste. Oh my GOSH is it tart. How can I balance the acidity without compromising the flavor pr...	Might as well make this an official answer -- The easiest way to deal with too much of an acidic liquid, when there aren't any other liquids involved is to simply drain it, and see how it is. If you don't have a suitably sized strainer or colander, you can use a slotted spoon to transfer the salad to another bowl whil...
How does the meat in Weisswurst get so white? I have looked for the answer online, but no luck so far. Does the ice "burn" the meat and it gets white? How does it work?	The real question should be "what makes sausages pink" - but more later. All meat turns greyish-white or brown when cooked. This is due to the myoglobin, which makes raw meat look pink or red, being not heat stable. When cooked it denaturates to metmyoglobin, which is grey-brown. For pinkish sausages, curing salts are...
Failing to make mozzarella So i've taken it on me to make fresh mozzarella. I've read up on the task in some articles and with multiple recipes but for some reason I never succeed. The seperated curds always stay little crumbs and never take up the shape of solid blocks/curds/strands. This is the recipe i'm following:...	The problem is the organic milk. Or rather, the fact that organic milk available in grocery stores is high-temperature pasteurized, rather than conventionally pasteurized. That helps it keep a lot longer, but it disrupts the proteins so that they don't coagulate well enough for cheese. I'm told that there are brands of...
How do you substitute brown rice for white rice in recipes? 90% of recipes that use rice do so with white or Basmati. I would like to spice up my rice routine using these recipes, while having the health benefits of using brown rice - but it cooks in a much different fashion than white rice. When substituting brown r...	Mostly, it will take longer to cook your recipe with brown rice. You will also need to add a bit more water. That's OK, you can do that. Figure about 1/4 extra water (1/4 again above what you had already planned for white rice) and about 1/2 again as much time. Consider your other ingredients - don't mush them all to h...
Is the grey stuff the thing we make fond out of When cooking minced meat in particular (and most meat as far as I know), some grey, gooey stuff usually turn up on one side. Its also apparent when doing certain sous vide things and chicken (in that case white). As I've understood it, that's denatured proteins that are ...	Fond isn't just browned protein scum. There really are small bits of meat/fat that get stuck on the pan, and you should be able to see them before they're thoroughly browned/burned if you pay close attention. That kind of sticking isn't the same as when meat sticks really obviously and badly. When that happens, you'll ...
Lemon bread issue using my standing mixer, I creamed the butter and sugar, added the eggs, one by one. Then added some lemon juice, the batter became grainy. I wonder if my lemon bread will be successful ? ( I went ahead and added the dry flour mixture.	TL;DR You should be fine. Lemon bread, banana bread, etc are quick breads. They are made using the "muffin method". As you said, fat and sugar are creamed together, emulsified with egg, and then incorporated into the dry ingredients. The fat and sugar are creamed to incorporate air that will help define the final textu...
What are yellow sushi radishes called? I'm considering growing some sushi radishes, but what are they called, because I'm considering growing some this summer after ordering them from a seed catalog.	I think you're talking about takuan? I don't know if I'd call it a sushi radish, but it's yellow and Japanese, at least. It's just pickled daikon, not a naturally yellow radish: The finished takuan is usually yellow in color and quite pungent, though most mass-produced takuan uses salt or syrup to reduce the dehydrati...
Under-watered bread dough: specific effect? I would like to ask what would be the difference between a bread dough that had a sufficient water component, vs a bread dough that wasn't sufficiently moisturized, in terms of the end result baked product? Would an under-moisturized bread become crumbly and dry on the insid...	The question is tough to answer in general for all possible bread types. For most of the answer, I'm going to assume we're talking at least about a yeasted wheat-based bread, formed into something resembling some standard European-style loaf type. What would be the difference between a bread dough that had a suffic...
Why are mushrooms safe for everyone to touch at the supermarket? Food safety laws generally apply to most food you can touch with your hands at supermarkets - such as loose leaf spinach, bread rolls in the bakery, and anything at the deli. When handling these foods, you need to use tongs (or wear food safety gloves). ...	A major reason produce can be sold loose without tongs is that you're supposed to wash it just before preparing it anyway. You couldn't wash your baked goods. How effective this washing is, is of course another matter now we don't have to wash the mud off and a token rinse is probably typical. Some produce, including...
When using puff pastry in the base of a savoury pie, do you need to blind bake it? I am making a chicken pie. I've made it before with just a pastry shell on top but I'd like to line the dish with pastry this time. Will I need to blind bake the base of my pastry first? Is it then also necessary to seal the pastry wit...	A Google search led to Pepperidge Farm's recipe for Chicken Pot Pie. Since they are the big name in the US for puff pastry, I tend to trust them. They recommend lining the pan with a defrosted, lightly rolled sheet of puff pastry and pricking it with a fork before blind baking covered with aluminum foil for 25 minutes ...
How to conserve eatables in humid and moist environment? I am living in very moisture and humid environment. The eatbles I bought like rusk(made of wheat and vegetable oil), capture moisture within a day and then become unfit to eat. What should I do so that these eatables can stay longer without affecting by moisture...	I've lived in tropical climates for many years. We stored things like rusks, cookies, biscuits, and the like in air-tight containers. I'd have a large air-tight container for keeping large quantities in which is only opened infrequently, then a smaller one that stores smaller quantities for more frequent access. It's n...
Does it matter if I add cornstarch to my sauce instead of pasta water? Since it is starch in hot water in both cases, I wonder why starchy pasta water is so prized over adding (trigger warning for Italians) warm water and cornstarch when tossing pasta.	Flavor, that is all. The water left over from boiled pasta tends to have the flavor of the pasta, and a salty flavor. If you season your pasta water with salt, and I always do, why not bring some of that flavor into the sauce you are preparing? Better than just tossing it all down the drain. Does it really matter? No, ...
Is it possible to bake bread or the like using a stovetop tagine? I have a Moroccan style tagine, and I usually use it on the stovetop. The recipes or guidelines I have found for baking bread in a tagine usually depend on using it in an oven - something that is problematic for me in my particular oven (because of its...	I've cooked bread on the stove many times. My setup was a cast iron pan with a metal trivet inside and a small pot inside that, which is what the bread dough was placed in. I then had an old rice cooker pot inverted over the pan. That essentially created a small stovetop oven. The small pot was on the trivet so the pot...
How can I reduce the salt in oversalted potatoes? Let's just say I was experimenting, and now I have a pan full of diced carrots and potatoes that have been boiled and way, way over-brined. They taste like... salt. It's very bad.	Basically dilution is the key, though a rinse and a short soak in fresh water will help a bit. You could freeze them in small quantities and use them up in vegetable soup a little at a time. Don't forget that commercial stock has quite a lot of salt in, so reduce that accordingly. Some thick stews could tolerate some...
Cooking pot with lid for saving gas but that doesn't overflow? I care about gas saving and for that I want to cook with the lid covering the pot. This allows me to reduce the fire power of the stove top (then using less gas). I need to cook foods in cooking pots such as rice, noodle, etc. Everyone that cooks these foo...	The device which "releases the pressure automatically" is a normal pot. You don't put the lid fully on, you leave a small gap on the side. It is sufficient for practically all cooking. And yes, if it is still overflowing, you should reduce your temperature. Not only don't you win anything by cooking it at such a high ...
How to save failed pie crust dough (warm butter)? OK, I've accidentally used warm butter in a common pie crust recipe (250 g flour + 205 g butter + salt + cold water). The dough formed before I could even add some water at it does not look like the dough you could form a normal pie crust from - it is barely rollable a...	There's a recipe I saw a while ago that uses butter that's thoroughly incorporated into the flour instead of the usual cold chunks. I think it creates a butter/flour paste, then cuts fresh flour into it just prior to adding the water (the idea being that instead of layers of tricky-to-work-with pure butter separating ...
What temperature, in degrees, should I set my slow cooker to for a 5-pound pork shoulder? I'm making pulled pork with a 5-pound pork shoulder in my slow cooker. My cooker has a temperature control that ranges from 200 to 400 degrees Fahrenheit. I hope to have it done in 6 to 8 hours. What temperature should I set for ...	I'm pretty sure that no matter what you do, it's going to end up braising, so it doesn't really matter exactly what temperature you set it at. The manual does have suggestions for this: Start with 1 1/2 to 3 pounds of beef or pork... [various cuts] Preheat multi-cooker at 375˚. Brown roast in... [various oils] Add 2 c...
Are there particular palate cleansers for particular foods? Whilst buying perfume for my wife, the assistant kept offering us a glass of coffee beans to 'cleanse our olfactory palate' in between smelling fragrances. I had heard of 'palate cleansing' before, but never thought of it in an olfactory way, nor heard of us...	Pickled ginger is the proper palate cleanser to use with sushi, which helps keep flavors from mixing when you're trying several different kinds of rolls. So at least with sushi there's a specific palate cleanser, and I imagine there are others for other types of food.
Can unsweetened almond milk be used for the same things as regular milk? Yesterday, I bought a bottle of almond milk from the store across the street. Normally I get lactose-free milk for my wife's sensitive stomach, and today I tried the almond milk in my cereal...it tastes very weird. I'm wondering if I've made a ...	Almond Milk for cow's milk was a really common substitution in medieval recipes. A lot of medieval recipes used almond milk - almonds being a lot easier to store without spoiling and find reliably when a medieval cook needed some. Almond milk was a staple of the medieval kitchen. It was used in a wide variety of dish...
What do the numbers on my deep fryer dial mean? I'm very new to cooking. I bought a second-hand deep fryer, without a user manual. The dial has these numbers on it: What do the numbers mean? Do they refer to wattage, or temperature (degrees C/F?)? How do I find out what types of foods are best suited for each of thos...	I am pretty certain these are degrees in Celsius. They cannot be degrees in Fahrenheit, that wouldn't deepfry a thing if they were. Similarly, unless you have a fryer which can only fry a single nugget at a time, they can't be watts, they're an order of magnitude too low for that. I have no idea what the settings "Tem...
Cooking rice overnight? I want to have cooked rice in the morning when I wake up. My plan is to prepare the uncooked rice before going to bed, add the water, set a timer and go sleep. Is it possible to leave the rice and water in my rice cooker until a timer starts uo the cooking? Will soaking the rice overnight make ...	If your rice cooker has that kind of timer, yes, you can do that. Just before you go to bed, add cold water (the same amount you would use if you were cooking it right away), rice and optional salt and butter. Stir well and set the timer for about 1/2 of an hour before you get up. If you're using an external timer, be ...
Microwave more than one container at a time If package says to microwave 7 minutes for one container, how long for three? I want to cook all three packages at one time but it doesn't give me multiple microwaving times. Microwave shouldn't be multiplied by three, I know that.	There's no general answer. As you say, it's probably less than triple the time for one, and unless it's really small, it's probably substantially more than the time for one. But depending on the size and shape, it could be all over the place in that range. You pretty much just have to try it and check periodically, sta...
Salad packaged with raw meat: is it safe? Sometimes I see in supermarkets (in Italy) packages in which rocket salad is sold together with raw beef, like in this picture: This is clearly meant to be prepared in the form of tagliata con rucola, an Italian dish made with beefsteak cut in stripes and rocket: As you can ...	What you're looking at is called (in the US) "cross contamination". You have a food generally considered "unsafe" (beef) that is coming into contact with a food generally considered "safe" (salad greens). This contact makes the greens "unsafe" to consume raw. Cross-contamination is the transfer of harmful bacteria to ...
How best to store cheese long term? I like cheese. It's delicious. Sometimes it goes on a huge sale and it's a lot cheaper than normal. I want to be able to stock up in these times. I am wondering what the best way to store cheese is of different types (the 8oz blocks of softer cheeses or hard blocks of fancier cheese...	Sealed hard cheeses will indeed keep forever at 15 Celsius and below, unsealed they can go mouldy or so dry you can't cut them. Soft cheeses can't be stored past their expiration date, they are a perishable product. (As always, the "freezer stops the clock" rule applies, but you already said you don't like the resulti...
what is the ingredient that makes my takeout lo mein smoky tasting? Have a great place for Chinese takeout. Love their Lo Mein. It has a great smoky taste. Alas when reheating left overs, the smoky taste is gone. Would like to replace/add to the Lo Mein, but not sure what the seasoning is. Can it be toasted sesam...	If I'm understanding your question right, you might be referring to "wok hei," or the "breath of the wok." It's the flavor that restaurant food has because of the high heat of the woks in a professional cooking environment, and home stoves have a very hard time reproducing it. I found it covered in another Cooking Stac...
How to prevent chicken from having a chalky texture? Even after brining, filleting and cooking to perfect temperature (68 to 71 c) my chicken texture (whole and breast) sometimes comes chalky. Mind you, the chicken can still be juicy while being chalky. Here is a picture: I have tried different combinations of brinin...	Your temperature of 68 to 71 Celsius is very high for white meat. This is what makes the mini clumps in the breast you perceive as "chalky". If you cook it to a lower temperature, you will not have this effect, 60 to 65 Celsius makes "medium" doneness chicken meat. Note that food safety is a separate consideration, ch...
Curing pork belly for bacon - how much juice should come out? So I am curing some bacon - my third batch using small 1.5kg pieces of pork belly. The method is simple: cut skin off, rub in salt and a little brown sugar, put in a ziplock bag in the fridge and flip each day for five days then rinse thoroughly and then st...	I make bacon and other cured meats frequently. I find that the amount of liquid released from pork belly varies. That is not a useful measure of how the cure is proceeding. Bacon, in particular, is usually cooked after the cure, so I don't worry too much. I use the salt-box method, coat the belly in cure mixture, p...
Is there a definitive measure of completed lacto fermentation? In brewing, as the yeast consume the sugars from solution, the density of the medium is measurably reduced. When the yeast stop converting sugars, the density of the medium, as measured by a hydrometer or refractometer, stops changing, indicating the ferme...	Well, if you really want a "definitive" way to measure when lactic fermentation is complete, you'd have to do a laboratory test directly for residual sugars. Most traditional foods that are lactic-acid fermented don't have enough sugar to reach a final acidity that will self-limit continued fermentation by killing all...
Can I use this Ikea glassware on stove top? In particular, this VARDAGEN Glass Bowl. It's almost a quarter inch thick, feels heavy and solid, wonder if anyone has tried. Nothing fancy, just boil and soup kind of thing. I figure it's healthier than stainless steel. Thought?	No, you can't. You should always assume glass is not safe to use on the stovetop. Essentially none of it is, and while there are a very few exceptions, they'll say so explicitly. (For example this set says stovetop-safe in the description.) That bowl is nothing special, definitely not stovetop-safe - it'd shatter under...
What is the measure for scaling cinnamon if you double a recipe? I love bread and butter pudding. We came across a recipe, and had plenty of ingredients, so decided to double everything, including double the cinammon. This almost worked out perfectly, except that it suddenly felt like we had way too much cinnamon. It...	If you never prepared the recipe as written (which appears to be the case), you have no basis to tie the way it tastes when doubled to doubling it, rather than to the proportions of the original recipe. Based on many years of making many things in many sized batches, if I double a recipe and want it to taste the same ...
Can you brine frozen meat? I want to brine a frozen chicken but I'm unsure if there is any reason why brining frozen meat is bad? Can you brine frozen meat, or do you first have to defrost it before you can brine it, or does it not matter?	No, you can't. Or at least, you won't get the result you're really looking for. Water needs to be able to move through the meat for the salt and flavorings to be transported to the inner cells of the meat. When the meat's frozen, you're dealing with ice crystals. ... that being said, you can thaw the meat in the brin...
What are the principal components of coconut taste, and how do they differ between fresh and stale coconuts? I was used to drinking coconut milk and finding that it is nice, a bit sweet, and a bit bland. One day i had a normal supermarket coconut, that tasted like Malibu essence inside. Is that what a very fresh coco...	I don't have more than a basic knowledge of chemistry and the information I have I translated from a German book on spices and seasoning. All errors are therefore mine. The book is basically a description of a huge amount of spices, herbs and other seasonings, as well as a description of the chemistry involved which le...
How long should meat be brined for in a 10 percent solution? I use a 10 percent salt solution for my brines. It just seems the easiest. 100 grams of salt per liter of water, but I have read that this is a bit high as most books speak of a 6 percent solution. So I would like to know how long should you brine meat for a...	Depending on what meat and cut you are brining, and how you intend to treat the meat after brining. You may need to experiment, anything from 50% to 100% of the time your recipe book suggest. Search for brining guidelines and other useful information, there are a large community that have a lot of knowledge and exper...
Best practices for baking experiment 'design'? Is there a generally accepted best way to experiment with recipes? When starting with a recipe that is not 'quite right', if you wanted to tweak the quantities of various ingredients (and taste the results), what would be the most efficient or 'correct' way to go about th...	It is no different from other prototyping processes or exploratory research. You are not confirming a scientific hypothesis here, you are actively searching. So the most important thing is: fail fast. So, for the question of mini batches vs. large batches, you certainly need mini batches. And in cooking it is more imp...
Appropriate process for bulk sauteing onions? In doing some bulk cooking for a vacation, I needed to cook 12 sliced onions and later 6 minced onions for two different dishes; both as a first step in a sauce. In both cases, I used a large Le Creuset dutch oven. I found that the evaporation of the liquids shed from the ...	You simply need to ensure sufficient area/a max thickness of the onion layer. You can let them simmer first in their own juices, but I have never had good results that way. You really need them spread out for sauteing. In practical terms for a home kitchen, this means cooking in batches. Of course, nothing stops you f...
How to grow sourdough starter for increased production? I am a commercial baker, and we are going through lots of sourdough starter. But I wanted some ideas or help for growing sourdough starter without throwing away lots of starter. Will the sourdough starter be strong enough if we do a three day turn around? day ...	I've only baked at home, not commercially, but something sounds amiss if you're throwing away a ton of starter. [And wow, having a multi-lb starter!] You throw away starter to keep your starter from getting too big, when you're not baking with it. And I'd hope a commercial bakery is always baking with it. Example: if y...
Cleaning burnt beans stuck to pot? Yep. Every several years, a pot of beans is left unattended, sinks up the place and ends up with a rock formation of encrusted bean matter that can't be removed. This time, it's my dearly-beloved Calphalon One Anodized Infused pot. Sigh. This method got me to the point where the bo...	You can either add a lot of vinegar (to get above the problem area) -- or you can try to displace the vinegar so you don't need as much. Find a smaller pot and fill it with water and set it in the center of the pot to clean, and then pour vinegar between the two pots (or pot & item). Although I said 'fill it with water...
I've tried to make yougurt but I've got soured milk - what went wrong? I've tried to made home-made yogurt. I've tried to follow the receipt first by pasteurizing milk to kill the bacteria, waiting until the milk is 107 degree and adding culture. I've used incubator for 4 h (as indicated on culture pack). I've got a r...	Either you failed to adequately pasteurize the milk, or your culture was bad, or some unclean / unsanitized (some would say sterilized, I know better) utensil was involved on the cooling/inoculating side of the pasteurization step. 4 hours is a remarkably short incubation time - were you aiming for a "liquid/drinkable"...
How do you properly toast rice? No matter what recipe I try, whenever I toast rice it comes out unevenly brown (it always skips past the golden brown stage), it lacks any nutty smell and smells and tastes partially burnt. I tried to toast it with fat, no fat, high heat, medium heat - it all comes out the same. I tried...	Considering the results you're getting with medium or high heat, I would suggest you try low heat. If it skips past the stage you're looking for, it's probably cooking much too quickly - you might occasionally take it off the heat as well, to further draw out the window of when you can find it to be just toasted, not ...
Which fresh herbs goes well with an omelette? I'm playing around with omelettes, and was wondering which fresh herbs (and fresh spices) are commonly used in omlettes? Also, are there some that are often avoided? I'm looking for personal experiences from people who like to experiment.	Plain omelette: parsely and chives. I'd be careful with woody, stalky herbs like rosemary; not because of the taste but because I don't want to chew on the hard pieces. Keep in mind that the omelette does not get cooked as long as other dishes where these work well. Then depending on the filling: anything with cream an...
Can I use my blender for food processing the ingredients in my Gazpacho? My wife and I would like to try Gazpacho, and part of the recipe calls for 'food processing' coarse cuts of red onion, cucumber, tomato and red pepper. We don't have a food processor, and we can't afford one. What we DO have is a blender. Ca...	The main difference between a food processor and a blender is its shape and how the food is mixed while it is being "cut up". In a blender, it relies on the funneling action of liquid to mix the food around. Otherwise only the bottom gets blended while the top stays solid. Food processors usually have a flat bottom an...
Is there a specific name for the mise en place containers used in professional kitchens? I've recently been watching the PBS show "The Mind of a Chef" and noticed the plastic containers the chefs use to store ingredients as part of their mise en place. To me they seem like a better alternative to other methods such as...	Around here, they're called 'deli containers'. Those are specifically the heavier weight ones that can deal with hot foods. I don't see delis using them much anymore (they've switched to thinner, less expensive ones), but all of the restaurants near me that sell soup as takeout use them. They generally go for $0.08 t...
Is there a way to properly steel-cut oats yourself? I'm fond of porridge for breakfast. This used to have something of a weirdo reputation here in Germany, but actually seems to be taking off in popularity recently. Trouble is, everything I was able to buy so far labelled Porridge/Haferbrei turned out to be, in essenc...	Seems like you should consider investing in a grain mill. They come in a wide variety of options from manual to electric and they have different settings for how fine a grind you can get. While many of them may not grind as coarse as needed for cereals, there are many, particularly the manual mills, that do. You probab...
Good way to prevent grease build up in kitchen? My kitchen items end up getting a sticky grease coating when I cook regularly. Things not even near the stove top. I don't have an overhead fan, what can I do about this?	If a dishwasher is present, get dishwasher-safe boxes with a lid on them, and store less frequently used items in these boxes. Whenever doing a "deep clean" of your kitchen, put the boxes in the dishwasher while sorting out the contents.
Why is there malted barley flour in all purpose flour? A friend and I were puzzled to see "malted barley flour" listed as an ingredient in all-purpose flour and bread flour but not cake flour or any sort of whole-wheat flour. This was the case for every flour brand I checked (two "store" brands and three advertised br...	Note - label on my bag says all purpose flour, not all purpose wheat flour. So you can take that strawman (#4) for a long walk on a short pier. You won't find it in the "100% whole wheat flour" Purpose (#2) - malted barley is yummy yeast food (or the makings of beer.) So, not surprising that you find in in flour intend...
What is coffee garlic? Gordon Ramsey did an AMA on reddit. He said this: "I would go down the rouse of recently we've been using lots of dry spaghetti, with lots of coffee garlic, chili, preserved lemons. Once we've roasted off the garlic, the chili, the shallots folded in the spaghetti, olive oil. We've been p...	As suggested in the comments above and on reddit he probably meant chopped garlic. See, for example, this video recipe and this one.
Can you deep fry a frozen egg? Is it advisable? I read in a manga (shokugeki no soma chapter 170) the main protagonist froze an egg, then removed the shell and dipped it in tempura batter, making a dish that seems impossible to be created in reality. Can one achieve that kind of cooking technique in reality?	It appears to be feasible! I found this article in which a "cooking expert" gives a specific recipe: Frozen egg tempura Remove the shell of a frozen egg and cut the egg in half lengthwise without thawing. A peeled egg is slippery, so put a paper towel on the cutting board before you place the egg on the board. Lightly...
Will blending corn meal make baking corn dog batter more user friendly? I made a baking corn dog batter (cornmeal muffins with hot dogs spaced out in a glass baking pan) a long time ago, and it turned out well, with one minor glitch. The glitch was that the batter easily fell off the hot dogs. If I blend the cornmeal ...	I'm not sure about blending the cornmeal, though I would be interested to hear if it works, but if all you want is to try and keep the batter from falling off, you might try changing the hotdogs instead. Hotdogs have a smooth texture, there's not a lot for the batter to grip onto. You might try mechanically roughenin...
How is canned corned beef made? I'm very curious what gives canned corned beef its flavor. While there are a lot of guides out in the Internet and YouTube that show how to brine and make American corned beef, there is very little information on the canning process of canned corned beef (the ones from Brazil).	what gives canned corned beef its flavor Consider the flavor of canned corned beef as similar to freshly cooked brined corned beef, with these exceptions: The canning process requires product in the can be heated under pressure to 250+ F, this high temperature will change flavor notes and texture. Food labeling stand...
Can jam be made from frozen berries? During summer months, I love buying fresh raspberries and blueberries. I often don't manage to work through the whole punnet, so I freeze the last few berries before they go off. Now the berries have piled up and I'm not so sure if it would work to make Jam with them?	Yes. Freezing can change the texture of the berries, but if you're cooking them down to make jam with, it shouldn't matter. Some recipes using frozen berries suggest preparing the fruit for this purpose (adding lemon or crushing strawberries), others start with pre-frozen fruit that had no special jam-related preparat...
How risky is it to eat raw flour, as in uncooked dough? Does eating raw flour or doughs containing raw flour pose a significant food safety risk (i.e., greater than other dry goods or ingredients in your kitchen)? If so, are there particular cooking or baking processes where we should be most concerned about this ris...	I usually go to CDC for stuff like this: Multistate Outbreak of Shiga toxin-producing Escherichia coli O121 Infections Linked to Flour Case Count: 42 States: 21 Deaths: 0 Hospitalizations: 11 Recall: Yes Recall & Advice to Consumers & Retailers The recall page gives use by dates and UPC of the affected batches.
Is it okay to cover food in the fridge with paper plates? If I had some chicken and pasta on a ceramic plate and wanted to save the rest for later, when I put it in the fridge, is it fine to just cover it with a paper plate or should you use saran wrap? Ideally, the paper plate is much more convenient and quicker to u...	Ideally you should get airtight containers, but failing that, plastic wrap is indeed a lot better than just covering with a plate. As you say, you'll tend to get more smells mixing around in the fridge if things aren't airtight, and it's something that can kind of build up over time, with the interior of the fridge jus...
Rice water ? Spoiled? I came across this beauty hack using rice water as the core ingredient. I soaked rice in water COVERING IT WITH A PLASTIC BAG (ORDINARY SHOPPING BAG) left it for one day at room temperature and today when I removed the shopping bag it smelt kinda bad. I was gona use it as a face mask... but now i...	Yes it would be safer to discard the rice and water. Rice has a tendency to ferment. I would wash & drain the rice at least once, as there can be traces of husk, talc and any other unwanted dirt/impurities. If you soak the rice for long periods of time, depending on the humidity and temperature of where you are soaki...
Prevent spattering oil when pan frying How would I prevent from spattering oil everywhere when pan frying? I was shallow-frying breaded chicken breasts for a General Tso's and got boiling hot oil EVERYWHERE in my kitchen, even burning myself multiple times. I would definitely prefer avoiding this in the future.	Reduce excess moisture. Water rapidly expands and pushing/exploding the oil upwards. When you pick up a piece of marinated chicken/egged chicken, allow the excess liquid to drip off, or drag the bottom of the chicken against the side of the bowl before breading/coating. Ensure the chicken is completed coated, and plac...
Making a sausage and letting it dry out in the fridge I got a kg of ground beef and put two tablespoons of salt with it. I also put a lot of spices, stuff like paprika, black pepper, allspice, tumeric, lots of garlic, and two tbsp vinegar. This is basically an Armenian sausage. I mixed this all up well, stuff it into ...	Yes, from a food safety perspective, this is a terrible idea and not safe. Shelf life of ground meat Typical recommendations for ground meat is 1, max. 2 days in the refrigerator. Ground meat has a very large surface area and the grinding step can mix bacteria that previously were only on the surface of a whole piece ...
How do I cook a cottage pie from chilled? I made a cottage pie yesterday afternoon but did not cook it. I cooked the mince and veg and the mash, put it in the dish but did not put it in the oven. I then allowed it to cool and then placed it in the fridge. I want to serve it tonight, how long should I cook it for and a...	It's very difficult to give an answer, as the size and shape of the casserole can greatly affect the reheating time. I've found to get the best results, I start the casserole covered in a cold oven (put it in the oven, then turn the heat on), and cook it at low heat (300°F / 150°C) until it's heated through. Once it's ...
How do I know if escargot is fully cooked? I recently had escargot the first time at at buffet. It wasn't piping hot but I was able to pull the meat out of the shell easily and it was chewy. There are bits of black here and there on the meat. Questions 1) How do I know if it's fully cooked? 2) What are the little bl...	By the time escargot1 are heated to serve (I presume you had the standard garlic / herb butter gratin version served in the shell?), they have already been cooked for two to three hours in total. Escargot are killed by dumping them in their shells in boiling water, not unlike some cooks prepare lobster.2 The soft bod...
How to use lemon or other fruit acid in Brigadeiro without curdling? Here in Brazil it is customary to make Brigadeiro of varied flavors. The basic recipe is sweetened condensed milk and butter cooked until sticking to the pan. It is known that, when the acidic fruit juice comes into contact with the milk, it curdles....	As someone pointed out, key lime pie (or "torta de limão com merengue" as we know it) shouldn't curdle, but it is a different type of heat we're talking about, so bear with me for a while. A few tips: 1) Add less zest at the end of the cooking. If you add everything together, the essential oils evaporate during cooking...
Making a dip ahead of time I would like to make a chunky dip using cooked broad beans, olive oil, white vinegar and Parmesan. Would mixing it together, covering and storing it in fridge for several hours in advance, keep the texture and flavours fresh?	Vinegar will start changing the flavor and texture of your dip from the moment you add it. Putting your dip in the fridge might slow down the process, but it will still happen. Is adding the vinegar right before serving your dip a possibility? Also, keep in mind that if you want your dip's texture to be just as when yo...
Why are certain fruit & veg bought in UK supermarkets tasteless? I have been to Italy, Greece & Turkey. Fruit & Veg in these places tastes amazing! So much flavour, really awesome! In the UK when I buy the same fruit or veg, it is absolutely tasteless, it is just crunchy water! Why is this? I used to think it was beca...	Non-native and out of season fruits and vegetables that are available in northern countries (e.g. UK, Canada) need to be shipped from far away and will be picked before they are naturally ripe (under the normal sun and heat and getting nutrients from the soil). They will ripen in controlled environments (UV lights, may...

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