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How do you make a cake with soft fillings baked inside?
I've seen cakes baked with soft fillings inside like a cream cheese of chocolate buttercream type filling that were obviously baked in there, rather than baking and filling when cold. What are the general techniques for doing this, and do they work with all kinds... | I have a few recipes that are made like that, and the general technique is:
1) Fill the cake tin with half of the batter you would use for a cake;
2) Spoon or pipe the required quantity of filling;
3) Fill the tin with the rest of the batter;
4) PROFIT!
It doesn't work with all fillings, considering that you need to ha... |
Different cooking times for red and brown lentils?
I'm making dal for dinner tomorrow and am short some red lentils. I usually cook it for 25-30 minutes after everything's combined in the pot. Can I mix in some brown ones or are the cooking times different? I'm expecting so, since they're much bigger than the red ones... | You likely won't find a definitive answer out there, as there's a range of times for the lentils.
To summarize an article from the Washington Post :
Red, orange or yellow split lentils : 15 to 25 minutes
Black beluga lentils : 20 to 25 minutes
French du Puy lentils : 25 to 30 minutes
Brown or green lentils : 30 to 40 ... |
What causes gaps/holes in homemade bread?
And how can I avoid them? This happens a lot when I make just regular white bread and almost every time I make cinnamon swirl bread. The top swirl creates a really big gap no matter how tight I roll the dough. Thoughts? | It's typically a problem with large pockets of air in the dough before you bake it.
For the cinnamon swirl bread, try to make sure that you're not getting air trapped when rolling it.
For other loaves, you want to make sure to punch it down well after the first rise, and make sure you aren't trapping air in it if you... |
What's the difference between hollandaise, mayonnaise, and aïoli?
I was following a recipe by Gordon Ramsay, that included a hollandaise.
However while making it I couldn't help but think I was making a warm mayonnaise.
This brings me to my question: What's the difference between mayonnaise, hollandaise, and aïoli? ... | Mayo, at its most basic, is egg yolk and oil, with a little vinegar, whipped into an emulsion.
Aioli starts with oil and garlic, and sometimes vinegar or lemon. Some versions (French-Provençal, apparently) add egg yolk for an end result close to mayonnaise, but the yolk is not required.
Hollandaise is a cooked sauce m... |
Can you use WD-40 to loosen the blades in a Mixer Grinder?
The blades in 2 out of 4 jars of our Mixer Grinder stuck within two months of its purchase and we put the jars aside as the blades stopped rotating.
I think WD-40 will do a good job (I tried it on one of them and it worked immediately), but my mother worries ... | WD-40 contains naphtha, hydrodesulfurized heavy; 1,2,4-trimethyl benzene; 1,3,5-trimethyl benzene; mixed xylene isomers; and surfactant, which are not for food use. WD-40 can harm/dissolve certain plastics and rubbers (perhaps used in your blender).
I think the toxicity of WD-40 is relatively minor, but essentially, W... |
Canning applesauce - water bath after the fact
On saturday, my wife and I canned a few bushels of apples by making applesauce. We did not, however, do a water bath afterwards - the hot contents of the sauce appeared to make a seal with the jars. Its been three days since we canned them; can the applesauce safely be ... | They can be reprocessed, but you will need to at least double the processing time, and you should be prepared to sacrifice one jar of preserves. If you have a pressure cooker, that is the most preferable way to go. If you don't, then a large double-boiler will do. Time your first batch of jars. As you water bath them, ... |
How to choose a vinegar substitute if I only keep balsamic and rice vinegar?
Sometimes it happens to me that in a recipe a certain vinegar is required and I don't have the right one at hand, but a variety of other ones to choose from. So my question is, in terms of taste, which vinegars are closest to each other?
I us... | Within the range of acidity, most vinegars will be reasonably able to substitute for each other, in terms of the foods' chemistry. That means substituting vinegars with similar levels of acid (given as percentages) for each other, or calculating the equivalent amount if the percentages differ. They will differ in term... |
Is there a way to tell the grit coarseness of an unmarked sharpening stone?
I've received a few sharpening stones with different coarseness and even one double-sided two-colored stone. Is there any way to tell how coarse each stone is and which stage of sharpening it would be appropriate for? I'm not experienced in sh... | With some experience you can tell by running a finger over the surface.
As a general guide:
grinding stones used for serious repair of knives form damage of long ngelect; will feel disticly rough, not as rough as sand paper but you can definitely feel an abrasive surface.
sharpening stones : these will have a smooth... |
Mongolian BBQ Meat Cuts?
I am planning on slicing meat with a slicer for Mongolian BBQ and have decided on slicing frozen chicken breast and frozen pork shoulder butt.
What I do not know though, is what I should use for beef. The meat generally at the local BBQs is rather tough, but I am hoping a somewhat higher qual... | For the beef, I would recommend rib-eye. A traditional Philly cheese steak uses thinly-sliced rib-eye, so it's time tested.
Other than that, I bet sirloin would do well with quick, hot cooking. It doesn't have much fat or connective tissue, so you don't have to worry about melting anything before it becomes tender. |
Will coated chicken fry up ok if not fried right away?
Will coated chicken fry up okay after keeping in the frig for an hour? | How are you coating it? Is it coated in eggs and then flour? If so, then yes. That's exactly how I make mine. The egg ends up sticking better if you do that. I learned this from Alton Brown's cookbook, and use the method all the time. |
Will bitter cucumbers ruin gazpacho?
I plan to make gazpacho in a blender. I'll be using the following ingredients, all blended together:
3 medium-large tomatoes
1/2 cup cucumber pieces
1/4 cup onion
1/2 cup bell peppers
1 Tbsp. Red wine vinegar
A few ice cubes
1 drop Tabasco sauce
Salt and pepper
The problem is tha... | This is kind of turning into a recipe question so it may get closed.
Most recipes call for peeled and seeded. See how it tastes peeled and seeded. You have a other strong flavors so unless unless it is very bitter it is probably OK. Maybe cut back on the cucumber. |
How do I fix pickles that are too sour?
I made dill pickles using an old Ukrainian recipe fermenting the cucumbers in salt water. I wanted to can them when they were finished instead of keeping 10lbs of fermented pickles in my refrigerator. I didn't want to use the salt brine the pickles fermented in,so I made a brine... | If you are going to do anything, do it when you are ready to put the pickles in the fridge again, not when canning - acid keeps the canned pickles safe.
So - leave them really sour as canned. When ready to eat a jar, open, dump the brine, add water (whether or not you salt it is up to you and the salt level in the pic... |
What is a "fruit protector" as a recipe ingredient?
On reading a U. S. book about making one's own cordials, I came across
'1 tablespoon fruit protector' listed in the ingredients of a recipe.
Do you know what fruit protector is called in Britain? | To the best of my knowledge there is only one major brand of fruit/vegetable preserver, Fruit-Fresh. In the U.S. it is often found in the canning section of grocery stores. It is available on Amazon UK (Fruit-Fresh) so you may also be able to find it in local markets. |
What other meat can I use instead of pork in a Spaghetti Carbonara?
I don't want to eat pancetta (or pork) but I want to be able to recreate a similar taste and texture.
What can I substitute for the pancetta? | Bacon is often substituted for pancetta. While bacon is also traditionally made from pork, there are companies that produce bacon from turkey, beef, lamb, venison, elk, buffalo and even seitan. If you could find one of these bacons in your area, then you could substitute one of them for the pancetta. |
Are egg yolks neccessary for proper pancake structure in flourless pancakes?
I have read many great things about the surfacing two-ingredient egg/banana pancake recipes...
However, I am a fitness nut and don't want to overdo it on the cholesterol, which is found in the yolk.
Question:
Does this recipe work if I use tw... | Will it "work" in the sense that the batter on the skillet will coagulate and form a solid flat pancake-like thing? Yes, it should. That doesn't mean you'll necessarily like the results.
Keep in mind that the egg/banana pancakes aren't really producing something that tastes like or has the texture of a standard "panc... |
How to cook bell peppers until they are VERY tender, but not broken down?
I had a curry dish on a restaurant, can't remember the name of the dish, but it was something in the lines of "vegetarian pepper curry".
It consisted almost entirely of loosely chopped (3cm pieces) bell peppers of various colours, in curry (coco... | I'm not sure that this is how the restaurant did it, but perhaps that kind of texture could be achieved by blanching and freezing the pepper pieces, then reheating them in a microwave just prior to adding them to the sauce and serving. Blanching would ensure that they don't taste completely raw, and freezing would make... |
What's the Hungarian Ashkenazi Yiddish name for burned rice at the bottom of the pot?
My mother-in-law used to make Chicken Paprikash, and she would usually burn the rice at on the bottom of the pot. Her three sons, my husband being the youngest would fight over it. There was a name for the burned rice at the bottom o... | Sorry, the best I could come up with is a partial answer.
Tah-dig is the Persian/Farsi/Iranian name for the equivalent of what you describe - the crispy rice crust left at the bottom of the pot. It isn't usually "burned", per se, not carbonized, but rather golden brown and crisp, is only called overcooked or burned co... |
Can I use sunflower oil to make pesto?
I'm used to using olive oil to make pesto. However, at the moment I have a bottle of sunflower oil instead of olive oil at home. Is there going to be a problem when I make pesto with that?
I am not serving any guests with this and am personally not too fuzzy about food. But I do... | I see no problem with your plans. You will - obviously - get a somewhat different taste, depending on which type of sunflower oil you use.
For the refined, basically tasteless oil, the pesto might be a bit blander and the taste of your other ingredients more pronounced.
If you are using a cold-pressed unfiltered oil,... |
Using a paper towel as a splatter shield: Great idea or terrible accident waiting to happen?
I recently watched a friend cooking, and he used a paper towel as a splatter shield:
This seems like a very convenient solution, since you can just throw away the paper towel afterwards, as opposed to conventional splatter sh... | This definitely falls into the category of an accident waiting to happen. No flammable materials should ever be used in this manner. Not only is there the danger of the paper catching fire from a heating element or flame, there is also the risk of it catching fire from a pan fire (and consequently making that situation... |
Is it difficult to make a béchamel sauce for 15 persons?
Is it difficult to make a béchamel sauce for 15 persons? Is the process different than preparing 2 or 3 servings, and how can I have it come out the same? | I've worked in more than a few commercial kitchens, and we've always made 'mother' sauces in large batches during prep for dinner. Béchamel is one of them; it's the base to quite a few other sauces.
For 15 people, I'd suggest using a small stock pot with a thick bottom on medium-low heat to cook out the roux, and then ... |
Does it make sense for a cake icing recipe to call for vinegar but not baking soda?
See the making of icing in this video.
"cream cheese" frosting ingredients:
1/2 C coconut oil (solid but soft at room temperature)
1 tbsp lemon juice
2 tsp vanilla extract
1/2 tsp apple cider vinegar
2 C powdered sugar
1 tbsp + 1 tsp ... | It's fine as written.
Combining vinegar with baking soda (or any acid with any base) is usually done in baking to produce gas, which can lighten the finished product. This is an icing, which is applied after the baking process; it's not set to capture air bubbles, so any effect would be largely temporary and more easil... |
How to increase batch size of dough starter bread?
I've recently acquired a really cool bread book filled with recipes which follow this format
Mix up some flour, yeast, honey, and milk into a very smooth dough.
Cover this with more flour and yeast and set it aside to rise for several hours until you're ready to add ... | In baking, doubling sometimes is accurate, sometimes not. Yeah, that is a non-answer, but is true. It is not unsafe to double, or halve, but sometimes results will vary. You hit a point which could cause a slight issue, even distribution. Changing volume of a recipe with an ingredient which is distributed over the ... |
Do foil packets on a charcoal grill get any flavor from the smoke?
I am planning on cooking steaks and vegetables in sealed foil packets on my charcoal grill and I just realized that foil can make a pretty good seal around the food. Will I be unable to get any of the smoky flavor from the charcoal if I cook using this... | No, not really exposure is sort of the key in any method of light, and/or heavy, and/or cold, and/or hot, and/or direct, and/or indirect smoking or smoking in general. This holds true for charcoal grilling as well. |
What can I substitute for butter in a custard-based pie?
This weekend I made a great buttermilk pie. Creamed butter/sugar add eggs / flour flavoring buttermilk and bake.
I want to reduce the calories. Is there a substitute that I can use with this custard like pie?
The recipe uses 1 stick of butter to 1 3/4 cups s... | Butter in this type pie is there to add "richness". It is possible to leave it out entirely and save about 800 calories, but it may not satisfy your definition of a good dessert. If you reduced the amount to 1/2 a stick (1/4 cup), you would reduce the total calories by about 400 and still have a very nice pie.
I would... |
What is the white residue on pots after cooking beans or lentils?
One of the most important maintenance items around the house is to keep the cooking pans in perfectly clean condition. I consider this to be by far the most important DIY item to stay healthy at home.
On occasion I find there is some particularly resili... | That white stuff is usually starch residue. If you put some hot water in the pot and some baking soda in it and let it soak overnight , it should be easier to clean, failng that,you could try cider vinegar and hot water |
How do high-end restaurants promote such intense flavour in vegetables?
Yesterday I was lucky enough to eat lunch in a Michelin-starred restaurant.
One course consisted, as far as I could tell, of nothing but a selection of lightly cooked baby beetroot and deep-fried shallot rings. Yet the flavours in both vegetables... | You actually answered your own question, it's the quality and freshness of the ingredients which makes the food in a great restaurant so good. A heritage variety beet which has been hand weeded and cared for before being picked at the optimal time and cooked within a day will be a totally different eating experience th... |
Which speed setting of a mixer-grinder should be used for which purpose?
Slow, fast, medium are the speed settings in those appliances, for example this mixer-grinder.
Why are there 3 settings, why not only fast? Which setting should be used in which case? | This is for mixer.
At the low speed you have stir / mix. At the high speed you have whip.
You would stir eggs to make scrambled eggs. And you would whip cream to make whipped cream. |
How to separate salt from chocolate?
For the cake we needed melted chocolate with some extra sugar.
However, instead of sugar we have added salt.
Is there a viable way to separate the salt?
The chocolate has 60% cocoa in it, and there's also some butter in the mixture. | You're going to have to start over with new chocolate. I'm sorry to say it but there's no way to remove the salt from the chocolate. |
Started thawing but can't finish cooking meat: Time Sensitive
I took a large pack of ground beef out of the freezer and it has been in the fridge for no more than 10 hours. There are still ice crystals on the meat. I'm on call and turns out I won't have the opportunity to cook it until next week (the works in another ... | I'll offer a third option :
Cook the meat, then freeze it.
Holding it in the fridge for a week can be questionable, although there are some things that you can do to reduce the risk (eg, sterilizing the containers first, and pouring the fat on top to form a seal over the meat).
You can hold cooked meat in casseroles... |
100% Whole wheat sourdough bread method
I've recently started making 100% whole wheat sourdough breads and have experienced trouble that the dough wouldn't rise much. I have discovered that this is because of the bran cutting the gluten strands whist they are developing. The solution I have found to this is to sieve t... | The first thing I would say is to be sure this is your main problem. Whole-wheat sourdough is tricky, and low dough volume could be caused by a number of things. Perhaps most common is a weak starter: a weak starter will take longer to rise, and whole-wheat sourdough often requires a longer rise even than normal sour... |
What kind of tea do you boil for 45minutes?
In her autobiographic graphic novel Embroideries Marjane Satrapi casually mentions how she used to prepare tea with a samowar during her childhood by properly boiling the tea leaves for 45minutes. Proper boiling is emphasized in the text. From context it is also clear that w... | Chai masala variants may be boiled that long or more – they do contain black tea, but also spices (where the boiling is needed, to extract the flavor from whole spices). The tea decoction this produces does contain all of the bitter compounds, sure – but it is mixed with spices, diluted generously with milk and sugar,... |
Why does my LN2 evaporate so quickly?
Just made my first attempt at cooking using liquid nitrogen. Decided to start easy, and make a 0.5L batch of ice cream, along with some powdered peanut-butter and banana for toppings. Overall I'd rate the entire experiment a success, but noticed something a bit strange when crea... | Your 4 observations:
Quick evaporation first showed up when finely divided particles entered into the situation
The finer the frozen food was crushed the faster the evaporation
Not grinding particularly aggressively (i.e. probably friction-heat from grinding not generated faster as the experiment progressed)
Toward th... |
Freezing fresh juices
I'm currently into fresh-juicing fruits using my auger juicer and, soon, hydraulic press.
After a while I've realized that it's ridiculous to bring the equipment in and out, and slice my way through fruits each day or every other day.
Recently, I tried freezing the juice, thawing it the next da... | Fresh cider and pressed juice is routinely frozen without major degradation. It is not quite as good as fresh, but no major deterioration. However freeze it well, I would recommend 10F as the highest freeze temperature and would prefer lower, and limit how long you freeze it for as it will slowly deteriorate. Frost ... |
Smoking chicken breasts with and without skin
UGH! I'm so stressed. I Have a new electric smoker and I Have listened to every Tom, Dick and Harry for "The best way" to smoke chicken breasts, yet I have served DRY meat for dinner! What I'm gathering from this forum is that the leaner the meat, the higher the smoker te... | It's not a question of fat.
Tougher meat- that is, meat with more connective tissue- needs to be cooked low and slow to melt out that collagen and make the meat fall-apart-delicious.
Meat with little connective tissue does not benefit from low and slow.
Ribs, pork butt, and brisket are cheap (they used to be anyway), t... |
How much pepper sauce could you get out of a Carolina Reaper?
If you can get one pepper and let's say for arguments sake assume that this pepper is 1 500 000 SHU. How much sauce could you actually make from one such pepper?
I would personally remove the seeds to improve my seed bank. How would this influence the amoun... | Pepper sauces usually deliver an aroma (from the peppers), some sweet/sour/salty element (from the pickling ingredients mostly), and heat (from the peppers). A hotter pepper will not necessarily be stronger in aroma, so using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor... |
Fully cooked, but requires a minimum internal temperature?
I'm making a box of packaged chicken burgers. On the front of the box, it says "Fully Cooked", but then on the back of the box, in the cooking directions, it says "Heat to an internal temperature of 75C (165F)."
Why would I need to achieve a certain internal ... | There are arguments of the universal validity of such rules, but there has long been an argument that reheated meat that was pre-cooked should always be brought to full safe temperature.
The general idea is that cooked or not there is bacteria present. If heated to only the 100-120F range, you have reached the tempera... |
Looking for the name of an orange crunchy snack
The snack I'm talking about has an exterior similar to Chinese sweet and sour pork.
However, its shape is long and spindly. There is no meat in it. It is just the dough part. It is a bit sour and it is really sweet. It was sold in a box of the sweet. It is possibly Jewis... | Yes, it is indeed jalebi. Everyone, go out to your local Indian eatery and try it out! |
Why does steamed potatoes sometimes have a smooth, banana-like texture?
Sometimes when I steam potatoes, they have a lovely dry, fluffy, crystaline texture. Other times, they're the complete opposite, looking dull with a texture like that of banana. | Could it be you are not using the same type of potatoes all the time? Different varieties of potatoes do have very different textures. The ones with the brown, rough, dusty skins ("russet" I think they are called?) usually cook up with the fluffy, dry, almost "sparkly" flesh. The smoother skinned ones tend to have dens... |
Ideal temperature and stabilizer for chewy ice cream?
I've been a huge fan of homemade ice cream ever since I went to Herrell's ice cream in Northampton Massachusetts: http://www.herrells.com
The owner, Steve Herrell, is known as the godfather of chewy ice cream in America, and I've been trying to come up with ice cre... | There is an article on Serious Eats that is pretty much entirely about replicating Herrell's style ice cream at home. The differences I can see between your recipe and the one discussed in that article are the addition of egg yolks, the addition of arrowroot powder, using evaporated milk (rather than milk and milk powd... |
How can I easily get water to a desired temperature?
I have a number of teas, some of which require a lower temperature for steeping than others (for instance, I have a particular Green Tea which asks for steeping at 70°C, 158°F).
I was wondering how to get the water to this temperature, and I can think of 4 different... | The method we use (for coffee) is pretty simple (though it requires some compatible equipment):
Fill kettle.
Shove probe thermometer through "whistle" hole in kettle spout.
Heat until desired temperature is reached.
Pour water into vessel.
If you don't have a kettle or your thermometer won't work, you can do the same... |
Smoking dried peppers?
I have a load of dried jalepeno so wish I'd made into chipotle peppers instead - is it possible to rewind time?
I was thinking of soaking them then doing a low temp smoke on my grill. Will that get me close or is it just not worth it?
UPDATE 2017-09-26
A year in, I would not recommend this proc... | I've cool-smoked home-dried, home-grown chillies over oak. It worked well. My home made smoker uses external heat under a dish of wood shavings sticking out the bottom of the chamber. Chipotles are smoke-dried so you won't get that intense smoke flavour in already dried chillies.
They show every sign of keeping indefi... |
What kind of wok do I have?
Just bought a cheap wok that has 2 little handles and the inside looks like a bad paint job (black in Color)that looks like swirls.
on the bottom it has Chinese lettering which I don't understand. It is very lightweight. Any clues? | Types of woks:
Stainless Steel
Heavy, expensive and well, shiny like stainless steel. Unlikely that this is it.
Cast Iron
They're usually pretty heavy. It'll be black, but due to your weight, I'd guess that this isn't it either. Lightweight cast iron woks exist but they can be pretty brittle.
Carbon Steel
Lightwe... |
What is this green cake with plastic-y texture, found at an Asian store?
While shopping at the local Asian store, I found a funny, green cake that looked interesting, so I bought a piece. It looks like this:
I discovered that it has a very strange texture (as seen in this video). Can anyone help identifying it? The s... | Looks like Vietnamese Honeycomb Cake made with pandan and tapioc |
How to reduce the time and cost for making a cheesecake?
I have tried making cheese cakes a couple times before. And each time, it ends with discouragement and exasperation.
After spending on even the cheapest cream cheese and sour cream, and a lot of time, the cheese cake ends up being more expensive (including elect... | Time is a critical component of cheesecake making, as you need to bake it a low temperature so that the middle of the cheesecake gets cooked before the outside gets overcooked.
It doesn't necessarily need to be attended time, however, as there are plenty of recipes that call for shutting off the oven after a few minute... |
How to prevent watery dippy eggs
I cook dippy eggs as follows:
Bring a pan of water to the boil (enough water to just cover the eggs)
Gently lower the medium-sized eggs (usually just one or two) into the water
Reduce the heat to a simmer
Time for 4 minutes
The problem is that when I crack the egg at the top to eat i... | The albumen in eggs gets more liquid as the eggs age. Storage in a warm place can also exacerbate the effect. Use the freshest eggs possible, and store in a cool place, if not the fridge. |
Why did James Bond heat up the knife for his foie gras?
I was reading Fleming's Casino Royale and ran into the following curious detail, when describing James Bond's meal:
Later, as Bond was finishing his first straight whisky ‘on the rocks’ and was contemplating the paté de foie gras and cold langouste which the wai... | From this link
The key to slicing and portioning foie is to treat it like a rich
mousse-cake: Make sure to heat up your knife under running water in
between every slice. A cold knife will catch and stick in the foie,
causing it to tear or crumble. A hot knife will melt the fat as it
goes through, leaving you ... |
Is cloudy-looking used peanut oil safe?
I have already stored used peanut oil in the refrigerator for one week. I had strained it through coffee filters, and it had looked very clean and clear. Now it looks cloudy and milky. Is it OK to use? I had used it to cook fish and hush puppies. | May depend on the temp. of your fridge, but when I have stored a brand new (i.e. unused) bottle of peanut oil in my fridge, it has gotten cloudy and thick, especially when the level in the bottle goes a little below full. When I wanted to use it and took the bottle out of the fridge, it "thawed out" as soon as it got w... |
What can I use instead of cornstarch in Turkish Delight?
I want to make Turkish Delight but I don't have cornstarch and cream of tartar. They are not available in our country, Bangladesh. What can I use instead? | Rice starch is the usual substitute and of course is gluten free which seems important these days. Rice starch IS used in other parts of Asia I'm told to make a similar product. I've given it a try and I'd be pushed to tell the difference. But like anything else it's all about trial, error and experience I suppose. |
Influence of salt on gluten
How does salt influence gluten development in sourdough bread dough? Does it inhibit or enhance it? | This question is a bit tough to answer, since it depends on precisely what is meant by "gluten development." If you mean "the gluten is stronger and tighter, providing greater structural support for the loaf shape," then salt clearly enhances the gluten structure. If you mean "the gluten can form more chemical bonds ... |
Techniques to Remove Water from Vegetables?
While listening to a radio cooking program, one of the guests claimed that vegetables can often be made to taste better by removing water from them. His reasoning being the ratio of tasty elements is increased relative to water content. He gave cooking celeriac in salt as an... | Ordinary drying/dehydration can certainly change the taste and texture of foods, but the primary point of dehydration is often preserving food rather than improving taste. Sometimes additional seasonings are added during the drying process (as in beef jerky, although I know you were asking about vegetables).
Applicati... |
Is microwaving bad for your food?
I am an electrical engineer, who have studied ins and outs of microwaves - so I would find ludicrous, scientifically and physically wrong conjectures like microwaving destroys the "structure" of food or makes it radioactive.
Why do restaurants and ascribed "good-chefs" avoid the reput... | Microwaves steam food from within, because they excite water molecules to the point of heat production. This has varied side effects such as:
Glutens tighten (that's why breads come out rubbery, and pasta sometimes falls apart)
Meats cook unevenly (though, as you mentioned, this can be a way to give marrow bone-in mea... |
I lose the flavor of basil when I make pesto sauce
Okay, I am writing this question as a result of a long experience in trying to make pesto at home :p I like pesto sauce alot and that is why I have decided that I should make this at home. But for some reason when I make the pesto sauce I almost completely lose the fl... | I don't have a definite answer, but here are a few thoughts on things that might help.
First, are you drying the basil after washing it? Shake out the extra water, and pat it dry, maybe let it sit for a bit to evaporate. The extra water will dilute the pesto a bit, and not be good for the flavor - and if you think th... |
Why did my vinaigrette congeal?
I was making a vinaigrette to marinate some tomatoes, and it congealed to the consistency of a pudding. It is the first time I have tried this recipe. I whisked it all together, then left it on the counter overnight for the flavours to meld before pouring it over the tomatoes, and thi... | It is unusual for this to happen. One possibility I see is for your mustard to contain a thickener which then also emulsifies the whole sauce. Remember, most emulsifiers will thicken even when present in tiny amounts. If the conditions are right for some other reason (maybe you mixed with an electric appliance or shake... |
Fastest way to peel petai? Parkia speciosa, Bitter Bean, Stinky Bean, Sator
I am looking for a fast way to peal Parkia speciosa, (as known as Petai, Bitter Bean, Stinky Bean, Sator).
We are processing thousand rows of petai every day. We need to find more efficient ways to do our job.
Our goal is to peel the beans out... | While I don't have a tried answer, I had some speculative thoughts that I hope might be useful. You may have already looked into these possibilities, or they might not work, which case obviously they won't be helpful... but I thought I might offer them because it seems to me like like they might work.
Have you tried... |
Can I selectively breed my sourdough starter?
I have a nice bowl of sourdough starter sitting in my kitchen, and I love making my bread as sour as possible.
Right now I let my loaves rise for a little longer, but is there a way I can alter my starter's environment to select for a sourer mix of microorganisms ("selecti... | Yes, but it might have other effects that make it less effective as a leaven.
When I was experimenting with sourdough in the past year or so after a long hiatus, I had a pretty good batch going and parked half in the fridge, then had some life events that caused the part that was out to be left 24 or more, not 12 hour... |
I put my cheddar in my kitchen cabinet
I don't know why I did this and still can't believe I did it in the first place. I was cooking yesterday and had taken out some cheddar cheese. When I went to put things away I put the cheddar cheese in a Tupperware container to put away. Instead I put the container with my chedd... | Some cheeses can be left out without any real problems, there are some aged cheeses that I buy regularly that can sit on the counter for two weeks.. I believe that cheese was created to help preserve other foods that would go bad if left out.
I think it depends on how well the cheese was sealed. I typically seal with ... |
How to make cake like cookies crispy
I have a recipe for fresh fig cookies that is delicious (http://allrecipes.com/recipe/9929/fresh-fig-cookies/). I added a few extra spices (cinnamon, nutmeg, ginger, and all spice) and changed the shortening to butter. My problem is the cookies come out like flat, round cakes ins... | In general, to create crispier cookies:
baking soda (if you use this to replace the baking powder, keep in mind it's thought to be 3x as strong, so reduce accordingly. The decrease in acid leads to a longer set temp, which will help your cookie bake to be crispier. If you'd like to even out the decrease in acid, you c... |
Split pea soup won't soften. Any way to soften the peas without burning?
I am trying to make split pea soup. The first time I did it the peas softened just fine but the soup was scorched. I am trying again but at a lower heat, and the peas are refusing to soften.
Ingredients are 1 bag each of split peas, frozen carr... | Starting with more water than you think you need, keeping the lid on for a bit and then stirring a lot while it reduces to the desired consistency should be all you need to do. Don't go far from it once it starts to thicken because it will need too much stirring.
You can cook split peas in a slow cooker, but I haven't... |
Alternative fish for Fish and Chips
There is no cod or haddock where I live and I am looking for an tasteful alternative. I tried seabass and it was nice but what would be more accurate alternatives for cod & haddock? | I have often heard that some restaurants use Atlantic pollock for fish and chips. Your question piqued my interest and I decided to look around a bit.
From wikipedia ,
In Britain and Ireland, cod and haddock appear most commonly as the fish used for fish and chips,[31] but vendors also sell many other kinds of fish, ... |
Can you freeze bread dough when it's done proofing to bake later?
Has anyone put bread dough in the freezer overnight (covered), and then tried to bake it straight out of the freezer?
I believe you can put it in the fridge, and then straight into the oven from there without issues.
I am wondering specifically two thi... | Seth, I make pizza dough all the time.
I make about 4-6 rounds each time and then freeze them. It works just fine!
My method:
Depending on your dough, you need several stages of proofing. With pizza dough, I generally do the fast, slow, and extra slow method. Meaning it starts at the optimal temp for a fast rise wit... |
Is Serrano an acceptable substitute for jalapeno
I am making butter chicken tonight. My recipe calls for 2 jalapenos, but the store was out and I am too cranky to go across town to another store. Can I substitute a Serrano pepper? I believe Serrano are quite a bit hotter, and I don't want to burn everyone's mouths. | Jalapenos vary widely in heat, but, yes, Serrano is usually thought of as a bit hotter. If it were me, I would use one. I would also remove the seeds and the internal membranes to cut the heat further. Maybe even start with 1/2...you can always add more. |
Where in Pakistan can I buy a kettle BBQ?
I soon will be traveling to Pakistan and I want to do lots of BBQs there.
First I thought about taking a BBQ with me as you can see in the picture:
But seems like it will be difficult to take it with me, and it might damage in transition.
Question
Is there any online/offline... | You can buy it online. Here's a decent one. Here are cheaper ones from the same site. Here's another site with some smaller options.
When we discussed this in chat you told me that you'll be staying with your uncle. The advantage of buying it online is that you can have it shipped to your uncle's address so that it's t... |
Tomato Soup substitute in cake
Can I substitute Carrot Juice for Tomato Soup, in 'Tomato Soup cake'? Do I need to adjust the recipe in other ways? | Tomato soup is thicker and richer than carrot juice. Using carrot juice will change the moisture content of the cake, and it will not rise or bake properly. |
Why are jelly donuts usually raspberry flavored
Why are jelly donuts filled with raspberry flavored jelly unless specified otherwise. There are lemon filled, strawberry filled, etc but if you just ask for a "jelly donut" it will be raspberry filled. | I think this might actually be a regional thing. In my area, we're more likely to get blueberry or apple jelly doughnuts. It's probably got to do with whatever fruit is cheapest to use in large quantities for the location where the doughnuts are being made. |
Oven cook times - thawed vs frozen
There are many "foil" meal recipes online that are quick and easy.
http://www.bettycrocker.com/menus-holidays-parties/mhplibrary/recipes/15-foil-pack-favorites
However, they all have cooking times based on the ingredients being thawed. I would like to make these meals and then freez... | I think your best solution will be to thaw them before you cook them and then follow the same time and temperature settings (unless the contents start out hot, which they do in some cases). As long as you remember move them to the fridge in the morning or the evening before, they should be defrosted enough by the time ... |
Is two-month old eggs laid by backyard chicken still edible?
Someone gave me some eggs laid by his backyard chicken about two months ago. I left them in a regular egg container on my kitchen counter for about two months now. The room temperature ranges between 50 F degrees to high eighties. Are they still edible? | You can test an egg for its freshness by placing an egg in a bowl of water as seen here.
If the egg sinks to the bottom and lays on its side, it should be fresh and safe to eat.
If the egg sinks to the bottom and stands upright on one end, it should still be fine to eat.
If the egg floats to the top, it's not fresh bu... |
What do the numbers used to differentiate Chinese slicer knives mean?
I have a Chinese slicer knife which I bought quite a few years ago, but never much used, it is a stainless steel 3 rams number 2.
I am doing more Chinese cooking now, but when reading in my cooking books what to look for in a cleaver struggling to ... | 3 Rams is the brand. Pretty popular Chinese Cleaver manufacture. The number 2 is the weight of the knife. I think the numbers range from a #1(heaviest; bone chopping) down to a #5 (lightest; vegetable knife). If you're looking for a vegetable knife yours is probably on the heavy side. It's more suited to chopping up po... |
Alternative to potatoes
I made a pot roast yesterday with potatoes (red fingerlings) in it. I forgot, but potatoes give me incredible heartburn.
For stews, soups, and roasts (among other things), what are good alternatives to potatoes?
Simply Googling "alternatives to potatoes" brings up a bunch of nonsense about cutt... | If you want a similar texture and flavor, I recommend trying other similar root vegetables.
I use turnips and parsnips in similar applications. They're both dense, white and have a slight sweetness to them and they should hold up relatively well to long cooking times.
You might also enjoy yucca which can have a cooked... |
How can I make my Garlic Bread less soggy?
I want to make simple garlic bread pieces without getting them too soggy in the middle due to butter. Most of the restaurants near my area get this wrong - the bread pieces are soggy and yellow due to the butter they use and crunchy and tough on the crust. I want to try and m... | Restaurants are making garlic bread quickly and in bulk, that can effect their processes, and results. They are usually content to smear the garlic butter quickly, and mostly over the center, because it quickly covers most of the bread. It is forgiving enough, and spreads enough, that the garlic bread they make this ... |
Choricitos a la sidra -- raw or cured?
I was shown this recipe for choricitos a la sidra -- small chorizo sausages cooked in cider. From the pictures it's not obvious if the sausage used is fresh (raw) or cured (ready to eat).
(Image courtesy of https://cookpad.com)
I'm thinking that there's not much sense in boilin... | The typical recipe from Asturias uses slightly cured (3-4 days) chorizos. But that's just the traditional recipe, you may want to try different chorizos (there are basically endless different kind of chorizos through Spain) and see what suits you.
Personally, I don't think a completely raw chorizo will withstand the c... |
Is the pouring method of beer really important?
Beer afficionados and similar seem to adhere to some method of pouring beer. The reasons stated feel unscientific, and I'm wondering if there's any truth to it?
What I'm talking about is the method explained e g here: https://www.beeradvocate.com/beer/101/pour/
Steps to... | The release of aromatics is most certainly part of the reason for producing a head when pouring beer. You're creating a buildup of bubbles that contain carbonated gas coming out of solution; that gas can carry aromatic particles created during the brewing process. The more there are, the more aroma is released.
The "ca... |
What effect would boiling for 1 minute and resting have on a vinegar-based BBQ sauce?
I'm making a Carolina-style BBQ sauce (specifically Piedmont-style), so it's supposed to be a thin and vinegary sauce. The recipe is basically: 2 cups vinegar, 2 tablespoons dark brown sugar, 1 tablespoon each of ketchup and hot sauc... | I would think that the boil is simply to dissolve the sugar and salt. I am sure you could consume it right away, but there is definitely something to flavors melding with time. |
Reasons for separating eggs in ice cream
There are a lot of recipes requiring the eggs in the ingredients to be separated. And I know that whipping whole eggs cannot foam up as much as just whipping egg whites.
But why separate eggs in making of the custard for ice cream? Egg whites can foam up better than egg yolks, ... | Milk and cream are essentially made up of water, fat, and protein molecules. Within milk and cream, the fat globules are already emulsified in the surrounding water by casein (one of the proteins found in milk and cream). This means that casein molecules surround each fat globule and prevent them from coming together. ... |
Dense pizza dough- need help! How to make lighter and more airy pizza?
I am trying to make New York style pizza at home. I have tried many different recipes and different types of flours. I live in India, so I don't have access to bread flour brands like King Arthur etc, but I have managed to find high quality bread f... | I think you might not be giving your dough enough time between shaping and baking. Proofing lets little bubbles build up in your dough, letting it rise as you mentioned - stretching and shaping will deflate the dough and let the little bubbles loose, even with careful handling. Some methods of shaping will deflate th... |
How do I make egg drop soup thick and golden?
I had egg drop soup at a Chinese buffet which was bright golden and thick. I thought the thickness was due to cornstarch called for in many recipes but I just used cornstarch, and instead of thick and clear/gold, it's thinner and a milky color. | I think you need a better broth.
For a satisfying soup, you will want a broth that is not only thick but flavorful. Additionally, the salt can give an impression of thickness - lack of salt can make a soup taste watery even if the thickness does not actually change when salt is added. The gold color probably comes fr... |
Why is freshness more important for fish than beef?
I know that freshness has a big impact on the flavor of fish. Flash-frozen sushi-grade fish tastes great raw, and you're supposed to seek out fresher cuts when cooking fish rare (ahi tuna steak, etc).
But I've never seen someone emphasize freshness with beef. Expensi... | Once an animal is dead, the enzymes in its own cells start degrading its tissue. Enzymatic reactions are complicated, and only work well within a narrow temperature range.
Land animals have a body temperature similar to humans. When they are slaughtered and the flesh is chilled, the enzymes slow down their work a lot.... |
French equivalent of brisket
I live in France and would like to know what cut of veal is equivalent to American brisket. | For adult beef, the area of the cow you're talking about is poitrine, though that covers the "brisket" as well as the front part of what in the U.S we'd call "plate" (i.e., into the "skirt"). If you ask for milieu de poitrine, that should get you closer to an American brisket cut. That's typically for beef, though. ... |
What would the best Cornflour substitute be for a Pavlova?
Our local stores do not sell cornflour so I need a substitute.
Online I'm finding people saying use normal flour, or you can use arrowroot or you can use cornstarch at half the quantity. But these substitutions are given for purposes like thickening agents.
R... | Cornflour in that sense being just starch, you should be able to use many starches with decent results. So corn starch, wheat starch, potato starch, rice starch, etc. will work, no matter what name they are sold under (e.g. you are more likely to find "rice flour" than "rice starch"). Try to avoid starches that are hig... |
How do you know that the cast iron seasoning does not leach into your food?
It is well established in the scientific literature that those cooking on stainless steel cookware get a portion of their daily iron intake from the iron in the pan that makes it into the food:
Geerligs, Brabin, and Omari, Food prepared in ir... | Have you ever had the experience, when cooking in stainless steel, of the oils browning onto the edges of the pan? You know, the brown gunk that is really tough to clean off...it usually takes a scrub pad, some elbow grease and some abrasive cleaner. That is polymerized oil. The idea behind seasoning a cast iron pan... |
Why does steak change colour after seasoning?
When I have sirloin steaks, I take them out of the fridge and season them while they return to room temperature before I cook them.
I add various seasonings - salt, pepper, garlic etc. it depends on my mood.
I notice that after I season them, the more heavily seasoned area... | Details on beef color changes can be found here.
Briefly:
When beef is first cut (or ground or whatever), it has a purplish hue, caused by deoxymyoglobin, a pigment that can only exist in the absence of oxygen.
When exposed to oxygen, a chemical reaction occurs, producing oxymyoglobin, which leads to the bright cherr... |
I don't care about the non stick property of a non stick pot. Is there any harm in washing it in a dishwasher?
I have this T-Fal non stick pot, and really I don't have any use for the non stick coating. I'm wondering if there's any harm in washing it in the dishwasher aside from the non-stick coating wearing off. In p... | According to this manual, it is actually dishwasher safe
t-fal manual |
Do flavors remain on an enameled skillet?
A simple test to determine whether particles from cooking remain in the skillet and get absorbed by a subsequent meal is to cook fish (or something particularly spicy) and then wash the pan carefully. If you can detect that flavor in the next dish, some kind of leaching is goi... | Enamel is a very hard-wearing, non-porous surface. It's very similar to the glaze on porcelain. A well-washed mug doesn't make your tea taste of coffee.
As a more personal example, we've got a couple of enameled cast iron dishes. While we mostly use them for quite strongly flavoured foods we don't hesitate to use them... |
Cooking Chicken in Skillet?
So Im paranoid when it comes to raw meat/undercooking stuff. Sometimes however I want to stick with something simple: IE chicken in a skillet w/ a simple glaze (like sesame/etc....)
However like I have no clue "How long" I should cook it to get a rough idea?
Is there like a good way to tel... | If you are paranoid about under-cooking meat, then use a digital probe thermometer and cook it to its safe temperature. No amount of timings or looking at the colour will give you the same level of certainty. They are available online for very little and are extremely handy; not only will you not under-cook your meat, ... |
What can we do if we accidentally buy tamarind puree instead of paste?
My wife was planning to make us pad thai, but accidentally bought tamarind puree instead of tamarind paste.
We would like to still use the puree if possible - is there any way we could use the puree instead? Is the difference noticeable enough t... | The only difference between the two is that puree has a little more liquid.
You should add more puree than the recipe calls for paste to compensate for it being more dilute.
In some recipes, the extra liquid could be a problem, however, I don't think it will make any difference in pad thai in the quantities that it is... |
Swedish/Finnish dinner pancakes
I was reading a Moomin book (Comet in Moominland) recently and there was a part in which Moomintroll and Sniff fry up some pancakes for dinner (40). I don't know if these are normal pancakes or if they're meant for dinner, but if possible, could you give me the name of this type of panc... | Here's the original:
-Ole varovainen, sanoi Muumimamma Muumille tämän lähtiessä.
-Tule pian takaisin, minä teen lettuja iltapalaksi.
Be careful, said Moominmamma to Moomintroll as he was leaving. Come back soon, I'm making lettu for an evening snack.
The Finnish lettu here is essentially the same as the French crepe.... |
Can I get botulism by using 2 cups vinegar to 8 cups water when canning pickles - as most recipes require 1:1 ratio of vinegar to water?
I recently canned pickles using 2 cups vinegar to 8 cups water ratio but I see that most canning recipes ask for 1:1 ratio of vinegar to water. My question is: Can I get botulism fro... | While no one will tell you if you will get botulism or not, it's the acidity in pickles that makes them safe. According to Douglas Baldwin
"Food pathogens can't grow below a pH of 4.0. 5% vinegar is 25% more acidic than this." He goes on to talk about the pasteurization step. You'll have to scroll a bit to read the... |
When does baking/cooking in bulk have an advantage?
I often wonder (in the cases of spanish rice, soup, & bread) if my local restaurants have an advantage over what I can do at home because they're working at a different scale. How does this affect the flavors and prep? Are there other results of working at scale I ... | Mostly, it's just more efficient from a time perspective. You can do all the stuff that a restaurant kitchen does at home on a smaller scale, but it may seem like a lot of work for just a small portion.
For example, the prep time to make homemade broth, then put together ingredients and cook a homemade soup for 4 se... |
What is the delicious brown layer that appears when you fry or bake apples, plums, apricots, etc.?
When one fries or bakes various fruits, like apples, plums, and apricots, they acquire a (patched) brown to black layer where they have touched the pan or the hot air. It tastes deliciously tart and bitter. Is that only ... | This is a combination of the two: caramelization and Mallard reaction.
Caramelization may sometimes cause browning in the same foods in which the Maillard reaction occurs, but the two processes are distinct. They both are promoted by heating, but the Maillard reaction involves amino acids, as discussed above, whereas c... |
carrot and potato dumplings question
My question is for potato and carrot dumplings as follows, what sort of binder would you recommend to make it more stable for frying or boiling? I've tried eggs myself, would you recommend flour? if so what kind of flour?
Potato and carrot dumpling recipe | Add 1 TBSP of water to 1 TBSP of (AP) flour and mix to form a paste. Brush the edges with a thin layer of the mixture, which was what a chef on a TV cooking show recommended. |
How smooth is peanut butter?
I want to make 'cookie butter' (cookies, oil, powdered sugar, Xmas spices).
My food processor doesn't grind the cookies fine enough. It still feels gritty on the tongue. So I am looking at buying a grinder, but I want to make sure it will do the job.
What is the mesh size or size in micro... | Madehow.com discusses the entire process of making peanut butter.
Peanut butter is usually made by two grinding operations. The first reduces the nuts to a medium grind and the second to a fine, smooth texture. For fine grinding, clearance between plates is about .032 inch (.08 centimeter). The second milling uses a ... |
How to make instant noodle with egg?
I made instant noodle, just put the noodle into boiling water for about 3 minutes, and noodle is already. But this time I want make this with an egg, how? should I break the egg first and then put the egg into a boiling water for a minutes then I put the noodle or vice versa? | It depends on whether you're adding the water to the noodles or vice versa.
If I'm boiling the noodles on the stove for three minutes, I measure the right amount of water, and after the noodles are cooked I usually lift (most) of the noodles out of the water and into the bowl, drop the egg in and let it cook in the wat... |
Is there a "common" ratio for dumplings and added water when adding to a soup/stew recipe?
A while ago, I ran into this problem of trying to figure out how to adjust a stew recipe for added dumplings - I had made a dumpling recipe (for a family dinner), my brother had planned a stew, we could put one in the other to c... | I have long since given up on trying to do this, because it varies according to stew/soup and according to dumpling. I have taken a different approach. Set aside some meat stock or broth, add water and bouillon or gravy mix for flavor, and cook your dumplings in that until they are almost done and don't soak up much li... |
What's (really) the difference between fruit and vegetables?
I was wondering what's (really) the difference between fruit and vegetables. Obviously I can name different fruits and vegetables, but if you ask me what's really the distinguishing factor, I wouldn't know.
Things that I think may be the difference are:
Tas... | There is no real black and white definition of that difference, because where the line is drawn varies from crowd to crowd.
Botanically speaking, a fruit is a seed-bearing structure that develops from the ovary of a flowering plant, whereas vegetables are all other plant parts, such as roots, leaves and stems. By thos... |
Chewy Bechamel while making Moussaka
After making my moussaka from a recipe online I couldn't help but notice that the bechamel didn't bubble when it was in the oven and when it was done the bechamel became chewy. What could be the reason for this?
Recipe for bechamel:
335ml milk (although I used this initially I fou... | It may have been the mozzarella. When traditional Greek moussaka is topped with grated cheese, it is usually a harder, aged variety, such as Kefalotyri or Parmigiano-Reggiano. To thin the bechamel with additional milk, after the roux is complete, is fine. The roux should be very thick, as it's only flour and butter. It... |
What are the parts of the corn plant?
Supermarkets sell cleaned, prepared cobs of corn. If I pick my corn from the plant, which parts are there, and how are they cleaned? | Corn has husk, silk and kernels. In the middle there is the cob, which only becomes visible after you have eaten the kernels.
The husk is, botanically speaking, formed of leaves, but it has a different texture from the standard leaves and encloses the cob with the kernels snugly. It can be left on the cob during boil... |
inside dimension for homemade digestive cookie mold
I'm interested in modeling and 3D printing a digestive cookie mold in metal. I plan to model some text into the press itself, so that the cookie's all have a consistent wordmark after baking. Since I have never baked these before, I don't know how thick they should b... | The dough used in a mold has a lot to do with the end result. It's best to use a firm, non-sticky dough, that can be gently pressed into the mold to imprint the design. Commercial digestives are not baked in a mold, but are machine embossed and cut before baking, using a rotary mold that incises the distinctive design... |
How to cut a cake that was baked in a pie pan?
I'm trying to make layers with my ice-cream cake but I need it to be even and straight on the top and the sides, since there will be a significant cake dome. However, I do not have a proper cake pan. Do you have any tips on how to do this? | Invert the bottom layer, top down, on a plate. Add the ice cream, but do not spread it to the outside edge of the cake. Top with the second cake layer, pressing gently. Then, using a sharp knife, slice vertically completely around the edge, removing the sloped edges of the cake. Surround the outside edge with a wrap of... |
Using/selecting a centrifuge in the kitchen?
I've seen several articles about using a centrifuge for clarifying solutions, making colorless sauces and other things. Where does this practice come from? What is your experience with it? Are there cheap options outside of lab-grade devices? | The idea of using "science" equipment in the kitchen is a byproduct of the modernist cuisine movement, famously nurtured by Ferran Adria of the restaurant El Bulli in Spain. A centrifuge would be the optimal piece of equipment for separation and clarification, though there are other techniques that can be applied in ho... |
Have I ruined my chicken by marinating it in milk and lemon?
So I wanted to make Gordon Ramsay's buttermilk fried chicken Recipe. Although I didn't have any buttermilk so I found online you can use milk with lemon as a replacement for buttermilk. Sounded perfect. Gordon recommends in the video that you marinade it ove... | I would be surprised if your milk didn't curdle. The entire point of adding the lemon is to induce this to at least a certain extent. Buttermilk is already somewhat curdled so as long as it wasn't so acidic that the chicken was chemically cooked, everything should turn out fine. |
What is the name of this style of knife?
Several years ago I found this knife at a thrift store:
I like this knife a lot because it is very effective at transmitting force to the food I am cutting. But I am anxious because I do not know how to find a replacement if this one breaks or is lost. Does this style of knif... | I believe it is a frozen food saw. The serration is very small like you would need to saw through frozen fish for example. Given that it was made in Japan, I believe it is a YAX brand knife/saw. While I couldn't find that exact style from them, they did make some that were very similar.
Google Image Search "yax frozen ... |
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