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ratio of flour to liquid in bread
I am new to baking bread, and I have a recipe that calls for 2 1/4 cups total liquid to 2 3/4 cup whole wheat flour and 2 3/4 cup unbleached flour. I have made this several times, and can never mix in all of the flour, which will cause the bread to fall when baking. I do not have a mi... | This works out to a ratio of 77% hydration (see this answer for an explanation of the term), which is a very good choice for this flour mixture and should not be dry at all. So the problem is most likely in your measurement. The best you can do is to use a scale, because volume is very unreliable. In If you absolutely... |
Pomegranate Chicken
The other night I made a derived version of pomegranate chicken and came up with a few questions.
The recipe I used was:
1/2 pomegranate (smashed)
1/4 cup of water
3/4 cup of powdered sugar
1 oz. salted caramel vodka
2 orange slices (smashed)
I let the mixture simmer and added it before cooking... | Powdered sugar doesn't seem like a great thickener to me. It takes a lot to thicken a small amount of liquid, and as you've noticed, that means it'll end up pretty sweet. As an example, you can make a glaze (e.g. for cinnamon rolls) with a cup of powdered sugar and only a few tablespoons of liquid.
Generally, people th... |
Safety Question about making stainless steel flat-top
I work in the office of a metal fabrication shop. I have access to cheap(comparatively) metal and a means of getting pretty much exactly what I want.
I've recently been watching youtube.com videos and making some of the really thin "smash" burgers. The problem is t... | In my years of cooking in restaurants i do not remember seeing a stainless steel flattop. so i did some poking on the world wide inter tubes and found this quote from
wikipedia "The vast majority of commercial grade griddles are made from A36 steel, though some are stainless steel or composites of stainless and alu... |
Why does my invert sugar always crystallize?
I often use invert sugar as a humectant in confections. The problem is that it always crystallizes after a few days.
My recipe is fairly simple.
1 kg refined sugar
200 ml filtered water
1 g cream of tartar
Bring to boil at 110C. Let cool.
The syrup is definitely inverte... | The crystalization is to be expected, that's what inverted sugar does. It is the same thing as with honey, which is chemically nothing but a contaminated inverted sugar. So, you are not doing anything wrong. In an inverted sugar at sucrose ratios, you will get sucrose crystalizing back out of the solution, just as you ... |
Best Practice at cutting butter and sugar in Peanut Butter balls
Something I have been making recently is brownie cupcakes (much the same as the molten cakes without the fudge). Using a standard box of dark chocolate brownies, I pour the ingredients, post-whisk, in a cupcake pan.
I came up with an idea to have peanu... | I like peanut butter, but the thing with using neat peanut butter in recipes is that it can be very cloying and weld your mouth shut. Mixing peanut butter with butter helps loosen it up a bit, the sugar is there to add flavor back and keep it sweet as butter is a savory, and not a sweet flavor. Peanut butter will roll ... |
Undercooked bread - does temperature over 165 mean it's food safe?
I made a white bread recipe with whole spelt flour, probably didn't knead it enough, etc. and it didn't rise much. So it was undercooked inside and very cooked outside. I stuck a meat thermometer in the bread and it was 160-165+ degrees. Does the tempe... | First off, there's not a lot in the ingredients you list that is likely to pose a hazard anyway. (It is possible for flour to be contaminated with bacteria, and if the bacterial count is high enough, it could pose a risk in raw dough.)
However, pasteurization to safe levels at 160F doesn't take more than a few seconds... |
Expiration dates vs. "Best before" dates?
This has been discussed briefly elsewhere (e.g. here), but it doesn't seem to have been asked generally.
In the USA, there are a variety of dates printed on foods. Unfortunately, there seems to be little convention. The list includes at least the following (feel free to add mo... | Here is a fairly extensive and generally accepted write-up http://www.webmd.com/a-to-z-guides/features/do-food-expiration-dates-matter
The only federally mandated expiration date in the US is infant formula, but some states do have others especially on dairy. Most of the labeling in the US is through voluntary program... |
Freezing Peanut Butter Balls
Something I have been making recently is brownie cupcakes (much the same as the molten cakes without the fudge). Using a standard box of dark chocolate brownies, I pour the ingredients, post-whisk, in a cupcake pan.
I came up with an idea to have frozen peanut butter balls inside of thes... | The cold temperature of the peanut butter will completely change the cooking process of the brownie, as it will be cooled from the inside while heated from the outside. I don't think this is a good thing. You could try room temperature peanut butter, but PB has a melting point around 150F (depending on the emulsifiers)... |
How to bake the Betty Crocker Super Moist White Cake
Firstly - I have a Betty Crocker super moist white cake mix which is 16.25 oz. Would putting all of the 16.25 oz cake mix in a 9 x 1.5 inch wilton round pan not be a good idea? If it's not a good idea, what is your suggestion? The recipe says it could make two 9-inc... | If you try to break this all up, it's possible that people will try to shut them down as being duplicates. (and they close to a few others, but I don't think they're true duplicates)
I don't know if a 1.5" high pan would be tall enough. I've done what you're asking about, but in a 3" high 8" across pan, and it comes... |
Is cereal a soup?
Just curious, no other answer seems to be specific. I'm not looking for a discussion here, just an answer and an explanation. | I would say no, cereal in milk is more simply comparable to a food in sauce - there's very little interaction between the cereal and the milk to make it a single dish, it is not a cohesive whole - and in fact it is considered the same dish (cereal) if eaten dry. It might work as a simple sweet pudding if allowed to so... |
Replace or reduce sugar in milk?
Is there any company that produces milk with the sugar removed or replaced? If not, is there any way to do this on your own?
I love skim milk and mostly buy Fair Life Skim Milk, which is filtered to improve nutritional value, but it still has way too much sugar. | So, there's no method to get sugar out of milk, as far as I know. You can look for milk products where some of the sugar is used up (fermented, like Chris H mentioned), but this will significantly change taste and texture - sugar is a major part of what milk is, fats and sugars and proteins, and you're removing most o... |
Adding eggs to lasagna
I have seen this particular part added in recipes for lasagna. What I don't understand is what it means by "add eggs" to cheese. Do I just crack a raw egg and dump it into the cheese mixture? Do I whisk the egg and then mix it with the cheese before layering it on the lasagna? Do I just take a r... | The version of lasagna that I grew up making was a collection of layers of various things. These layers were (at minimum) - sauce; pasta noodles; a mixture of white, soft cheese and other things; and other cheeses, usually mozzarella. This means that there are actually two cheese layers - one shredded, the other creamy... |
Chicken Broth & soups are spoiling
I have canned for years. Tomatoes, jams, etc. I startedcanning my own chicken broth and sometimes it spoils or smells terrible after canning, even though it seals. It's usually no ore than a few months old when I try to use it, but am disappointed when I open it and it smells too bad... | If it's spoiling frequently, you're using an unsafe process. (Maybe boiling water bath, no pressure?) That means you should not eat anything else you've canned with the same process, because it could've become dangerously contaminated without obvious signs.
The only safe way to can low acid foods is with pressure cann... |
Why do you bake Crème Brûlée?
I've seen that you can cook Crème Brûlée on a stove's hotplate, but most recipes call for it to be baked and that is the traditional way to do it.
Why is that so? Is there some benefit to baking it or is it just tradition?
And can you cook it on a hotplate like you would any normal creme ... | It needs very even heat to cook through without burning (underneath if you cook it on the hob). presumably if you cook it on the hob you need to use a bain marie and for individual ramekins this is quite specialised and large. In the oven you can just use a roasting tin for your bain marie for several ramekins. |
High hydration breads end up with gummy/undercooked interior
Whenever I make bread with hydration from 80%-120% the interior is always gummy and undercooked. They have a decent hole structure, but collapse easily when pressed.
I typically use
Whole Wheat Chakki Atta or Maida
Filter Water
Instant dry yeast (1 tsp per... | Bake to 205° F interior temperature. Excess ß-amylase enzyme can also cause gummy. |
Does frying in canola instead of shortening change the fry time?
I had a bunch of canola oil and didn't want to go out and buy some shortening for a new recipe I found for beignets. The recipe called for heating 3-inches of shortening up to 370F to fry them in so I did the same with canola.
The fry time was to be 3 m... | The type of fat you use makes no difference in cooking time, as long as you use a fat with a smoke point above that you want to cook at. There's a related question on the site about fats for deep frying which talks about the properties of different fats. Canola is absolutely fine to use instead of crisco or some other ... |
Candi sugar problems around 130°C — what happened?
Today I was brewing a candi sugar. Recipe I use is simple: unrefined beet sugar, white sugar (for cost saving), a pinch of dry malt extract for Millard reactions, and water just to dissolve it all. Then heat to 120 — 130°C, keep at this range for an hour or so, heat t... | I think you heated the sugar too quickly. Try again with a slower increase in temperature and you should have better results. |
Sealed Philadelphia cream cheese left out overnight, is it still safe to eat?
Bought it a the groceries store, and forgot it in the groceries bag.
So it was left at room temperature, in the original sealed container for around 12 hours.
Given that cheese should usually be refrigerated, is this product still safe to ea... | Probably, but depends on brand. More precisely, on manufacturing and packaging processes. If it was subject to some equivalent of pasteurization and is still sealed, probability it spoiled is minimal. If it contains preservatives, it helps. Some brands also have citric acid, and low pH helps to make them a bit shelf st... |
Substitution for hoisin sauce
I'm making chicken lo mien and I"m out of hoisin sauce. Is there a substitute for hoisin sauce? Can I replace it with sesame oil? | Sounds like you don't want to go to a store, so if you're stuck with what you have on hand, probably soy sauce and sugar are as close as you'll get. It won't be thick, but it'll at least have the umami, salty, sweet taste. You could thicken it with corn starch or even flour if the liquid volume is a problem.
Beyond tha... |
What is this Tibetan dessert?
Hi, does anyone know how to make this dessert? It is from Tibet originally, and can be found in a French restaurant under the name 'dolma'. (both the name of the desert and the name of the restaurant)
The white component is 'fromage blanc' (fresh cheese) with honey.
I had it years ago. ... | There were a couple outside possibilities that I saw - though its worth noting the differences in description mean that the dish you had would have to be a variation specific to that restaurant, as far as I know.
One possibility was the cream cheese burfi - it is specifically mentioned to be a tibetan dessert, and the ... |
Kitchen knife rust after one day of use?
I've taken the plunge to buy two expensive kitchen knives and somehow they picked up these stains (rust?) in less than 24 hours of use. I dried them, I thought completely, before putting into the block last night.
I tried to remove with vinegar but the stains didn't come off. ... | This happens a lot when the knives are more carbon steel vs. stainless steel. I have many Japanese knives, and this happens when I don't immediately wipe off the blade after washing, or when cutting up more acidic foods, and not wiping the knife off with a damp towel.
I use a Japanese rust eraser, and most if not al... |
Why are my cookies crumbling after I bake them?
I make the Tollhouse chocolate chip cookies recipe and swap out the flour for gluten free flour. I'm trying to figure out why the cookies crumbled after I made them. The butter was very soft; could that be the reason, or do I need an additional egg in the recipe because... | Gluten-free flour is not a perfect substitute for wheat flour. Each mixture out there is designed to mostly work in certain kinds of recipe, but not in all of them. And yes, it is perfectly normal for a gluten-free cookie to be crumbly, since it is the gluten itself that holds wheat cookes together.
I suppose the prep... |
What is a good mortar and pestle crushing technique?
You'd think using mortar and pestle would be pretty straightforward, yet when I try to make pesto half of time is spent spooning the stuff that sticks to the pestle and shuffling around the contents inside the mortar so they don't spill over.
This serious eats video... | Were you just working from the video, or following the recipe? They added some coarse salt when they started with the garlic, which isn't apparent in the video. The salt acts as an abrasive when you're crushing wet things (garlic, herbs, etc.), so it takes a lot less time and effort. I also tend to use the 'smash wi... |
Is cheese seasoned by default?
When I buy some Gouda, can I expect that it only contains the original fermented milk?
E.g. cheese usually tastes somewhat salty and sometimes nutty. Is this because of seasoning or because of the properties of the milk that was fermented?
If it is seasoned, how does unseasoned cheese ta... | There are dozens if not hundreds of kinds of cheese in the world.
Several kinds of non-shelf-stable cheese do not contain any added salt, just the natural salt content of the milk. Quark is a prominent example, paneer can also be made without salt. Of course paneer will reflect the taste of the acid that was used, for... |
brittle layered nut candies
A couple years ago I was given a box of delicious Soan Papdi made by Haldiram Co. The ingredients listed are: almonds, pistachios, vegetable ghee, sugar, wheat flour, gram flour, cardamom. It had the most amazing texture: oily, brittle, crunchy, and curiously flakey or stratified. You can ... | It's complicated. Really, really complicated.
And hard, oh so very hard.
So, this kind of texture is not a "natural" consequence of nuts and sugar, in fact it has little enough to do with nuts at all - I'm pretty sure I've seen soan papdi without nuts, and other variations of this technique - and usually the nuts are ... |
Boiled a stainless steel pot dry, safe to eat food from the episode?
I steamed some broccoli and asparagus and let it boil dry. Is it safe to eat the food?
Thanks! | The broccoli and asparagus should be safe to eat. That being said they may not taste the best or have a good texture depending on how long they left. If you forget about them and leave them in the steamer the texture and flavor will be off. If you just didn't add enough water to the steamer and "steamed" them for the ... |
Are poppers better than a paper bag for making popcorn in microwave?
I have been making popcorn in the microwave by putting popping corn in an ordinary brown paper bag, folding it closed, and cooking on full heat for 2 minutes or until popping stops, whichever comes sooner. It works pretty well, although sometimes the... | I have used some of the poppers which use "concentration disks" made by several sources, and will say I have had much better results with them than paper bags. Popping time tends to be fairly consistent with much fewer unpopped kernels than a dry paper bag. It only takes a couple batches to know what the popping time... |
I have a water-logged meat thermometer (non-digital) How do I dry it out?
I recently and very stupidly ran an analog (non-digital) meat thermometer through the dish washer. It came out full of water, like a fish tank or a pimp's aquarium heels, and it has not dried a milliliter since then (over a week).
The brand name... | If water got in you can get it out. Your thermometer is the circular analog type and it has more than one piece. There's one piece with the probe and dial, and then there's a circular cover with the glass on it. The water got into the thermometer through the seam where the 2 pieces meet, and this is where you'll get th... |
Sous vide air bubble, still safe to eat?
I am making this recipe for pulled pork, planning to do 24 hours at 75 deg C. After coming home from work, I discovered I did not suck the air out properly and there is a big bubble in the bag, causing it to float to the top and for the top of the meat to be not submerged prope... | Air in the bag can be a result of two things: (a) you did not properly eliminate it, or (b) bacterial growth. The main problem is that the portion of the protein that has floated above the water will not be at the same temperature as that which is under the surface. We don't know what portion of the meat was above the... |
What can I safely put between my cast iron skillet and induction glass top stove to prevent scratches?
I moved into a new flat and it comes with a brand-new induction glass top stove. Unfortunately, it seems like the glass rather easily scratches: There is already a visible scratch in it (likely caused by me, but I ha... | You could use a thin disc of copper...
Copper has a much higher melting point than does aluminum (1,984ºF or 1,084ºC vs 1,221ºF or 661ºC), is not ferromagnetic, and a thin (.025" or less) sheet should not have a profound effect on the magnetic field induced in the iron skillet.
I have not tried this method, but it is ... |
Is it correct and safe to assume that "use by" dates are less precise the longer in future they are?
When there is some food (like cheese or ham) that has roughly a week "use by" date, I assume that it's safe to eat it a day after it's "use by" date.
For other food that has approx. half year "use by" date (like olive... | "Use by" dates are pretty imprecise to start with. They're designed to be conservative, and they have a huge amount of leeway.
To the degree that they mean anything at all, I'd say that their precision is proportional to their duration. They might be conservative by, say, a factor of 2: eggs that are good for "1 week" ... |
How do eggs relate to the texture of the cake?
But to answer your last question, eggs role in cakes isn't necessarily
to contribute flavor, but more as a binding agent, which ultimately
determines the texture of your cake (e.g. light and airy, or thick and
dense).
http://www.chowhound.com/post/eggs-put-cake-700... | I'll take a stab at this broad question, because I think it deserves at least an attempt at a general answer.
Eggs are very important to the texture of many cakes, but as noted in comments, the effects of changing the amount of eggs are really dependent on the type of cake. To generalize:
For cakes that are intended... |
Old recipe conversions
My old recipe for buckeyes (cookies) calls for one package of crackers. That was when the box was a pound box. Does anyone know the conversion since the box is now less weight and less crackers? | Just divide one pound (16 ounces) by the weight of the box you have now. For example, if the new box is 14.4 ounces (seems to be a common size for graham crackers), then you need 16/14.4 = 1.11 boxes.
You might find Google helpful for this kind of thing: you can search for 1 pounds / 14.4 ounces and get an answer.
In ... |
How do I keep a custard from breaking?
I have a recipe for a steamed egg and ginger pudding. It can be eaten hot or cold, and I prefer it cold. The problem is that it starts to separate in the fridge (liquid accumulating where I've scooped pudding out, or sometimes around the edge of the bowl). How do I prevent that?
... | A weeping custard is practically always an overheated custard. First wait that your pot has cooled down sufficiently before adding the eggs (somewhere below 70 C is good), temper them instead of throwing them into the pot, and steam using a thermometer, not a clock. Try 85 C as the first goal and see if it works well o... |
Why is it so rare in the US to get kidney bean poisoning?
Background:
Do canned kidney beans contain Toxins?
BBB - Phytohaemagglutinin
Question:
From my searching around the Internet I've found that there's a lot of warnings about poisoning but hardly anyone (or in some cases no one) having been effected by the toxin ... | As the question you linked to says, canned beans are cooked thoroughly, so there's no issue. Pretty much the point of canned food is that it's ready to eat; if something required further cooking it would absolutely say on the label. (And given that people eat canned kidney beans without thorough extra cooking all the t... |
In cookie making, Does creaming time change with the amount of butter used?
i cream 40 grams of butter with 50 grams of sugar for 2 min. i get good results. if a cream double these amounts, would the creaming time change? thank you | Yes, larger amounts will take longer to cream than smaller, how much time that really means depends on how you are creaming it. If you are using an electric mixer of some kind then I would expect the difference in time between 40 grams of butter and 80 to be pretty small as 40 grams or even 80 grams of butter isn't muc... |
What is this flat metal sieve that came with my pressure cooker for?
What is this tool used for and how to use it? It came with a pressure cooker I've bought... | The sieve-like item is a steamer insert, used to cook things that do not cook well if submerged in the comparatively large amount of water a pressure cooker needs to operate. The wire is a stand for this insert, to raise it above the waterline.
Unless you bought it used: Pressure cooker makers tend to give free books a... |
Can I finish cooking a pork roast next day after partially cooking it
I will be having 17 people for dinner, and I will serve a pork roast. Can I partially cook it, wait until it cools, wrap it and put it the refrigerator and finish cooking it the next day? | This is an instance where sous vide really works well.
You can pre-cook your pork roast to 140 for 4 to 6 hours in the sous vide the day before. Chill in an ice bath (still in the bag that you cook it in) to bring it down to safe temperature quickly, and then into the fridge.
the next day you can sear it in a number o... |
Is ok to have boxes of raw chicken stacked on top of each other
I have a small walk in refrigerator. To save space I stacked eight boxes of raw chicken wings on top of one another on a completely separate shelf from everything else. Is this safe health inspector/ food safety wise? | This should be fine if there is no other food below the chicken wings. What you don't want is for the chicken to be in a position to contaminate other foods.
General food service guide lines include:
From "Preventing Cross-Contamination During Storage Fact Sheet" (appears to originally be from the National Restaurant E... |
Should I brown meat for a stew before freezing it?
I bought some meat to make a stew sometime in the future. Is it best to brown the meat before I freeze it, or should I freeze it raw? | It might save you a few minutes when you decide to use it. Meat that has been frozen takes a bit longer to brown, since it will exude a bit more moisture.
But it's probably not worth it. Browning meat, then cooling it to freeze, is a huge hassle. Plus, you'll lose the fond on the bottom of your pan (unless you de-glaze... |
Is millet similar to lentils?
I have not seen millet for sale in local supermarkets (Massachusetts).
What does it taste like? Does it taste similar to a lentil? | Millet is a small sized grain, and has a pretty mild, bland flavor. Lentils are legumes, and have a little bit more flavor to them.
To me the two things do not taste similar, but I guess that is a matter of opinion.
In some urban areas in the US, you can often find whole grain millet in food stores which have a "heal... |
Is filtering Japanese matcha green tea drink recommended?
When pouring Japanese matcha green tea drink into cups, is filtering with a filter cone or something equivalent recommended? Why? | Matcha is supposed to be thick and frothy - one of the reasons it is traditionally prepared with a whisk is to froth up the texture - and filtering it would remove both the texture and the powder that has taken considerable effort to get properly suspended in the tea.
Matcha tea is very expensive because it is exceed... |
Molasses - “Full Flavor” vs “Mild Flavor”
What is the difference between Full Flavor and Mild Flavor of molasses?
Is it produced differently? Contents differ? Is the mild a diluted form of the other?
When to use which one in what kind of recipes?
The examples shown here in this photo are both unsulphured. | Straight from the Rabbit's website: http://www.brerrabbit.com/questions/#7
/nhuman: What are there the different grades of Brer Rabbit molasses? |
Does vinegar need to be refrigerated after being opened?
So while wandering around our local Asian supermarket here in San Diego, my wife and I found some Wan Jia Shan red vinegar. My wife loves the taste of vinegar, and so we have about 9-10 different types of vinegars at home. Then we noticed on the bottle that it... | If in doubt, follow the instructions on the label - since this is a vinegar with extra flavoring, all speculation on whether it could spoil (by oxidation of flavor compounds) or even become unsafe to consume is just that: speculation.
Also, make sure that vinegar is stored with the lid down tight if not refrigerated: A... |
Pressure cooker missing a part. How do I fix it?
I inherited an old pressure cooker from a friend, but it seems to be missing a part. I locked it down and boiled some water in it.
So it looks like they had some tape or something over the red arrow valve. The green arrow valve never popped up, and I was unable to get ... | It's good that the "green arrow valve" never popped up; that's the safety fuse, and only "pops" (destructively, and probably spraying food onto the ceiling) when the cooker pressure goes way too high.
The missing part is the pressure regulator, gauge or counterweight. The pressure cooker won't work without it. It block... |
How much citric acid is safe to use?
I am using citric acid as a preservative for peanut sauce. The 1tsp per quart is not strong enough. Is it safe to use a higher concentration? My peanut sauce is currently at a pH of 4.5, I need <4.3. I don't want to water down the sauce any more than it already is. I will be hot pa... | According to (US) Code of Federal Regulations on Citric acid:
(c) In accordance with § 184.1(b)(1), the ingredient is used in food with no limitations other than current good manufacturing practice. (d) Prior sanctions for this ingredient different from the uses established in this section do... |
Choice of new seasonable cookware (iron/carbon steel, pan/wok)
I am interested in getting some form of cookware that will... take seasoning? Become seasoned? Cast-iron, carbon-steel, et cetera. I currently have two pots (one tall, one short) and one nonstick stainless-and-aluminum pan. I do not have infinite money or ... | I think any of the suggestions you made are great. I would add, what type of food/style are you cooking or interested in? More into the stir-frying, than a wok would be a good choice, besides they are quite multi-functional (fryer, steamer, stir fry, smoker). They are also pretty inexpensive when made out of thin ca... |
What is the key to a shiny crumb in bread?
For example:
My breads seem to be turning out dry instead of looking like that. (I use whole grains typically; does that matter?)
I have read that using higher hydration helps. Does the glossy look just come from extra moisture in the bread? | I don't know the theory behind it, but I have some guesses because I sometimes get it and sometimes don't. I usually get this effect with very developed gluten. And by that I don't just mean a large amount of gluten, it is entirely possible with non-bread flour. I suspect well hydrated starch may be part of it too. So,... |
bread that does not get moldy
How can a bread have an expiration date of one year into the future?? The bread in questions is Deutsche Küche rye bread (from Aldi). Yes, it is a dense bread, but it is not dry like a cracker, so there seems to be enough moisture for mold to grow. There are no preservatives.
Edit (pict... | It's the baking and packaging.
These dark rye breads are baked for a very long time (effectively pasteurizing them) and then sealed in their packaging. If you do this in a commercial setting that can ensure a mostly contaminant-free environement, such breads can last a long time.
Once you break the seal by opening the ... |
May I add whole wheat flour/Chickpea flour to garlic chicken soup?
http://www.food.com/recipe/chicken-garlic-soup-32282
They haven't mentioned which flour are they using.
Because I am health conscious, may I add whole wheat flour/Chickpea flour to garlic chicken soup?
What will be the side effects? | This gets simple when you consider what the flour is used for:
You create a roux, which then thickens the soup. The starch in the flour is altered during the cooking process and then binds the liquid.
You can use any kind of flour that contains starch, but depending on the starch-to-other-components ratio, you might ha... |
What's a good spicy salt with only heat, and not a lot of flavor?
I'm looking for something I can sprinkle on my food to add heat, but not change the flavor. I typically add salt to just about everything I eat anyway, so I am considering a spicy salt, however, if there is some other spicy "powder", that would be perf... | Try mixing up some salt and cayenne powder into an old spice shaker. That should make life easier. Start with a low amount of salt and adjust up to your level of heat. If you end up putting it in a paprika container you may want to label it! |
Is it OK to defrost chicken by running water over it?
I know that there's a risk of bacteria in any area where you defrost chicken, but what about the chicken itself? Will running water over it (unwrapped) reduce the taste or change the texture? | The safety of this will be related to how long the meat is in the "danger zone". If the meat temperature is within 39 degrees to 140 degrees Fahrenheit, then it is in the danger zone and should not be kept at that temperature very long.
So temperature/safety wise you will be fine thawing with water. Running water over ... |
What is the proper technique for making fried rice?
I've tried my hand at making fried rice a few times now. I seem to be getting these things wrong:
Texture of rice
Browning of rice
I've been cooking the rice, stir frying some veggies, and an egg in a separate pan. Add rice and egg to veggies, stir fry a couple min... | Did you let the rice totally cool down before trying to fry it? I always cook the rice the day before and keep it in the fridge overnight. |
How to determine whether oven thermometer is accurate?
If there's a difference between what an oven is set to and what an oven thermometer shows, how do I know which one to trust? Reviews of oven thermometers suggest that not all oven thermometers give accurate readings. The reviews usually involve using three or four... | Use a pot of water!
Find out the lowest temperature of your oven (needs to be at least below 212 F for it to work). Preheat the oven to this heat
Heat water on the stove to a temperature let's say, about 10 F below the oven temp. Use a candy thermometer and leave it in the water, but not touching the bottom of the pan... |
Should I pre-cook sausages before scrambling into eggs?
I have some fresh longaniza, maybe about 1 1/4" thick. Normally I'd throw them in the oven for 30-40 minutes or so then fry them real quick for texture.
I want to skin them, mash them, then mix them in with scrambled eggs or omelettes.
In terms of safety, should ... | It takes more heat/time to safely cook sausage than it does to fully cook eggs. This would be especially true for omelettes, where the egg is in contact with the hot pan, and the filling only warms indirectly. Add your expectation to start with cold sausage, and cooking the sausage and egg at the same time seems like a... |
How can I get sweet potato skin to caramelize without baking?
I love sweet potatoes, and cooking them in the microwave for 8 minutes is much faster than waiting an hour or more for them to bake. But when I microwave them, the skin doesn't caramelize like it does in the oven.
I tried using a kitchen torch on the skin a... | A microwave with a grill (broiler) element does this. You need to turn the sweet potatoes over a couple of times to get reasonably even coverage. Better still is a microwave with a combination microwave and convection mode (but these aren't cheap).
If you don't have such a microwave, you can try preheating your grill ... |
How do I keep cake from collapsing when adding lemon juice?
I am trying to perfect a nice lemon bundt cake recipe that uses lemon juice and zest for flavor. I have achieved the flavor profile I want, but the cake does not rise much and comes out a little too dense. I figured it was the acidity of the 5 lemons I juiced... | I think your fat-to-flour ratio for that kind of flour might be too high. Cake flour can't handle a lot of fat. As another answer suggested, try a higher protein flour--start with all-purpose (AP) flour and, if that isn't enough, use bread flour but remember to barely stir it together or you will make a mess. I would m... |
Resting Lebkuchen dough overnight - OK? Fridge or room temp?
We've got a few questions about resting dough but most relate to yeast-based baking. I'm interested in a dough using baking powder. I've been looking at lebkuchen recipes, and many want the dough to be rested e.g. BBC recipe: an hour. I understand this will... | The recipie I use from my grandmother says to put it in the fridge directly after making the dough, and leave it there for a minimum of one night. Two is better. The liquid ingredients should be allowed to cool to room temperature before mixing in the dry ingredients. The cookies often taste even better a few days aft... |
How Long Before an Egg Starts to Stink?
I know this sounds odd, but my kids want to know what rotten eggs smell like. (We were learning about volcanos and the smell of sulfur in the air, and it was described as smelling like rotten eggs.) I took an egg out of the refrigerator and am keeping it on the counter. How long... | Years ago there was a related question, How long can eggs be unrefrigerated before becoming unsafe to eat? . In that one, we're looking at how long are they safe (which means a very low probability of them being spoiled). But one of the answers links to an experiment from the 1970s by Mother Earth News.
In the arti... |
does steam elongate bread cook time?
I placed a loaf of bread into a a 350 preheated oven with a rack directly below the pan containing two wet towels to create steam. It sprung up beautifully but the bread has been cooking 40 minutes and the inside is gooey @ 140 degrees F. I have made this loaf before consistently... | Creating steam at the beginning of the baking cycle has one goal: to keep the crust soft and pliable to allow for maximum oven spring.
Most breads are supposed to expand during the first phase in the oven. If the outer crust is already hard, it will prevent the expansion, either causing a dense interior or uncontrolled... |
What level of heat is best when caramelizing?
When you caramelize onions, carrots or mushrooms - what is the best heat level for the fire? Or rather - what should be the temperature of the oil where you can caramelize the food quickly yet not burn it on the sides too much? | In my personal experience, "caramelizing" and "quickly" are not things that get along well. I happen to have done a small batch of caramelized onions last night. It took two hours, which is faster than some larger batches I have done, but not anything I'd call "quick" - quick leads to burnt onions, not caramelized ones... |
How do you get a sear on chicken breast without overcooking it?
Since chicken breast does not have much fat, it can overcook (and thus get dry) very quickly in the temperatures required for a sear. Therefore I always end with either flavorful (but dry) chicken, or juicy (but flavorless) chicken.
What is the way to get... | You have two options:
A very hot sear on both sides, then move it to a cooler oven (about 350 to 400°F (175 to 205°C) or indirect heat on a grill) to finish.
Cook it in an oven at a lower temperature (350 to 400°F again) until the middle is cooked through (or a few degrees off for carry-over), then sear on a hot pan ... |
Should I take the cake out of oven immediately after it is baked or leave it in oven for some time
I follow all the recipe guidelines, but very often my cakes crumble and tend to be either moist of heavy inside although they appear nice brown and light outside and the tester comes out clean. I have a doubt that it is ... | Most cake recipes I have seen give an approximate baking time and also instructions for determining doneness by observation (the "toothpick comes out clean" sort of guideline). When the criteria for doneness are met, it is assumed you will take the cake out of the oven immediately.
Very often there are further instruc... |
Can I reprocess vinegar hot pepper jelly?
I made a batch of jelly last night that just isn't sweet enough. Can I now unseal the jars, reheat, add sugar and re sterilize and seal them? | Yes, though to be clear, you unseal, empty the jars into a pot, heat & add sugar, (while re-cleaning/sterilizing the jars) then fill the hot jars and process. You don't just add sugar to the jars.
To suit the food safety fanatics, use new lids.
I, personally, figure that if I use old lids and they seal, it's fine, beca... |
Portable induction cooktop with cast iron pans, will using these together break or scratch the cooktop?
I have been looking at buying an induction cooktop for quite some time. Largely the part that has tipped the scales in my favor as of lately is that I would like to be able to use cast iron skillets regularly and m... | Induction tops are usually glass or ceramic, and they will scratch over time no matter what pans you use. Cast iron works very well on induction, and is inexpensive. It is heavy though, if you drop one on your induction top you could crack it. |
Going to make my first pizza tonight, can a large, thick griddle pan substitute for a pizza stone?
Going to make my first homemade pizza tonight, but I do not have a pizza stone. Would a large (9" x 16" x 1/2") cast iron griddle work in place of a pizza stone? The griddle is super black and well seasoned. I also ha... | It should work just fine. Preheat your oven, with the griddle inside, for at least an hour. Build your pizza on a peel that has been sprinkled with some cornmeal so that it slides off. If you don't have a peel, use the back of a sheet pan and some parchment paper underneath. Then slide the pizza and parchment onto ... |
Can I cook apple peels in my applesauce in a cheesecloth bundle?
I like to include the peels when I make applesauce to get the benefit of the nutrients in the peels*, but I strain them out afterward for the sake of texture. This is a messy, sticky, time-consuming process, and it makes it harder to maintain a chunky te... | You might be better off using a synthetic jam-straining bag. These have larger holes and are less absorbent and easier to clean. You will also extract more of the pulp from the layer of fruit stuck to the peel. |
Why do so many things cook at 180C/350F
It seems that many, if not most recipes, that involve cooking something in an Oven specify a temperature of 180 Celsius or 350 Fahrenheit (if using a Fan oven, 20/70 more if not). This also seems to be true for the instructions on prepared foods. My question is why is this the c... | This is as hot as you can get without quickly burning any sugars or cooking fats on the surface of the food, so it is typical for enriched breads, cookies or cakes (which have plenty of sugar and fats); note that doughs containing not much sugar (bread, pizza, savoury pie crust) are sometimes baked at substantially hig... |
Do Dumplings Mind Being in the Fridge?
I made dumplings from white flour and Atora vegetable suet. The suet is in hard pellets so I'm not worried about having overworked the mixture. I made them at the same time as the stew to save on wash-up. Then I stored them in the fridge for 4 hours before putting them in the pot... | It's not putting them in the fridge that is the problem, it is the fact they were cold when you put them in the stew. The effects of this would be:
Longer cooking time: the 20 minute time assumes that the dumplings are at room temperature, if they are cold they will take longer to cook as their internal temperature is... |
Can I simply soak fruit and vegetables in water for several hours to sanitize them?
To optimize my time as much as possible, I would like to know if I can simply put them in water and leave them there for a while. This would help if there are lots of fruits and vegetables to be washed. Would this help to remove bacter... | Washing fruit and vegetables in water is less an exercise in sterilisation and more a case of simply washing off any mud or debris. Soaking in still water does nothing to clean, well, anything really. Even if you sterilise the water and container, the fruit itself will still be teeming with bacteria which would be perf... |
Why do flames shoot up from restaurant pans?
If you watch video of a restaurant kitchen you always see, sooner or later, a spout of flame from one of the pans on the stove. That doesn't happen when I cook at home, and on the rare occasions when I eat in a restaurant with an open kitchen I don't see it there either. So... | There's no optical illusion, what you are seeing is real flame shooting up. In a kitchen flare-ups have 2 common sources - alcohol and fat. Alcohol in concentrations 50% and above is flammable when cold, you add some brandy, vodka, etc and away you go. When heated 40% alcohol will burn in the pan, anything above 40% ca... |
Are sausages made using the whole body of a chick?
I have seen videos that chicks are going into a grinder alive. (Please don't watch this video if you are a sensitive person.)
Is it true that sausages are made this way, with all the body parts of a chick, (like bowels, feathers, and things people don't eat)? | First, most sausages are made from ground pork, not ground chicken. Second, most chickens that we eat are not killed as chicks but when they are larger. Third, in the vast majority of countries there are rules around cleaning animal carcasses before using them, such as removing at least the bowel contents if not the gu... |
Convection microwave oven capable of only 200C
I am thinking of getting my first convection microwave oven but the specs indicate it's only capable of a maximum of 200C in convection mode. Is this good enough for roasting chicken and baking pizza, breads and cakes? | I have two, of which I use one regularly. They're fine for pizza, pasta bakes, pies and casseroles. I haven't tested them for cake but the top of a tall cake would be likely to brown a little fast. That's easily fixed with foil. This is because there's more direct top heat than in most ovens, which won't hurt when you'... |
Can I mix anything into cheesecake batter?
When I say "anything" I mean things that might go well with cheesecake - ie, fresh fruit, chocolate chips, etc. In particular I've got cranberries in mind. All the fruit-related cheesecake recipes I've seen save the fruit for a topping.
Is mixing stuff into the batter itself... | There are plenty of recipes that do. You don't want your added ingredients to be too wet, and if they're strongly coloured the colour is likely to bleed into the mix whatever you do (e.g. blueberries).
The results will be different for baked cheesecakes and chilled cheesecakes, but in both cases it can work. I suggest... |
Can Apples be Macerated before Pressing into Cider?
A friend lent me an old-fashioned cider press to use. I am planning to put a few dozen chopped up apples into it and then see how much juice I get, but I'm worried there won't be much. Would it help to sprinkle a little sugar onto the apples and let them sit for a wh... | Maceration is a traditional step in French and English cider production, whereby the pomace (post-crushing pulpy residue) is left to sit for up to a full day (2-4 hours probably suffices). This allows beneficial enzyme action, and the exposure to oxygen should help reduce bitterness and astringency.
I'm not sure what a... |
Copper-lined stainless steel vs pure copper skillet
I want to invest in a copper skillet, the heating characteristics intrigue me.
When searching, I found a copper-lined stainless steel skillet, which has the bonus of being induction-compatible. I had no idea these existed. This wasn't one of my original criteria, but... | As a general rule, a solid copper pan and a "copper-lined" (either plated, or possibly a thicker layer bonded in some way) are likely to be quite different in terms of heat distribution, since stainless steel is a very poor conductor of heat and copper is a very good one.
So, when heated "unevenly" a copper pan of a gi... |
How much powdered milk and water would you need to make exactly 5 tablespoons of Milk?
I have a recipe that calls for 5 tablespoons of milk but only have powdered milk. And i don't want to make more than what I need as it won't get used in this house. | Five tablespoons is a smidge under 1/3 of a cup. There are four tablespoons in a quarter cup.
You don't say what the reconstitution percentages are for your powdered milk but if you do whichever conversion is for 1/3 of a cup, you should be fine. Most recipes don't need it to be absolutely exact. A little extra milk is... |
Does the dish lose flavor when it releases a lot of smell?
If we taste with our smelling sense, and in the process of cooking aroma is being released into the air - does that mean that the more smell you fill your kitchen with, the more flavor you lose?
Is the iconic experience of aroma filled kitchen actually counter... | No, not really. Yes in another way.
Scent is a great indicator that you have achieved your objective. Recipes will often say things like "sauté until aromatic". With experience, bakers can often tell that bread is done by the smell. Things simply smell done. If you stop cooking before you can smell that doneness, it is... |
What are the downsides to "low and slow" when cooking meat?
In many cooking resources, "low and slow" is given as a solution to cooking juicy, tender meat (after it has been seared). Cooking slowly is also highly recommended when making stews and various other sauces.
My question is - what are the downsides? Is going ... | The big downside, of course, is time. You don't always want to spend all day cooking something.
For relatively thin pieces of meat (a steak, a chicken breast, a fish fillet) there's just no need to take a long time making it. Worse, you risk making it so tender that it just falls apart. Pulled pork is a wonderful thing... |
How do professional bakers handle rotating trays while mass producing cookies/muffins/cakes/etc.?
A widely-suggested tip is that one should (swap and) rotate their baking tray(s) half-way through a bake (to promote even cooking).
I was wondering how professional bakeries (read: not factories, actual bakeries) handle t... | Swapping and rotating baking trays is recommended in order to account for differences in temperature inside residential ovens. Typically, the top of the oven is significantly hotter than the bottom. This is less of a concern with modern ovens, particularly those with fans to circulate the air (commonly called "convec... |
How much meat do I need to serve 26 adults?
Hello everyone i am cooking for 26 adults and 4 children
menu is :
rare roast beef served on crusty bread with horseradish
main:
slow roasted pork belly with cider and cream gravy
roasted lamb
served with Mediterranean veg and Yorkshire puddings
I really need help with how... | Generally speaking, a 1/2 lb per person should be plenty assuming you have some food other than meat they will be eating, and it sounds like you do. I'd recommend buying 15 lbs total and you will definitely have enough.
Since you are going to have multiple meats, that makes it a bit more challenging because you have to... |
Substitute maple syrup with regular syrup for baking?
I'm trying to create a 'sticky apple pecan cake', the recipe calls for Maple Syrup. Sadly that's really hard to get here.
I do have a full bottle of 'regular' syrup in my cabinet, could I use that instead? It's thicker than maple syrup but the sweetness is about th... | You can definitely use regular (if you mean regular is in Betty Crocker and the like) as a replacement for Maple Syrup in this recipe. The flavor won't be quite as nice because you'll be missing the maple flavor, but it will definitely have the sweetness you want. |
Is it possible to be able to withstand intense flavors while preserving sensibility to subtle ones?
Is it possible to appreciate the taste of a dish subtly spiced with black pepper if you're capable of taking part in a chili eating contest? Or will it be impossible for you to feel the difference?
If you can drink a gl... | It's probably true that tolerance for extremes of a specific flavor or sensation will be associated with less perception of slight amounts of that same thing.
So for example, if someone can tolerate extremely hot peppers, they're unlikely to notice a very small amount of heat. It doesn't even have to be extreme: it's q... |
Why is my pizza coming out "soggy"?
I am an owner of a small pizzeria. Im noticing my pizzas are coming out "soggy".. The crust and bottom of the pizza is cooking good, nice golden brown. But there seems to be an excess of water on the pizza sometimes. The more toppings the worse it is. I use canned mushrooms but I dr... | IMO, 475 is not enough, turn up the heat to as high you can get it, 600+ if possible.
You want to bake the pizza as quick as possible.
Use fresh ingredients, especially mushrooms, they tend to absorb a lot of water if canned (and hard to remove).
Check the tomato sauce, maybe you put too much on your pizza. |
Adding mashed potatoes for moister/softer cinnamon rolls
Is it true that adding mashed potatoes as an ingredient makes cinnamon sweet rolls moister and/or softer?
If so, can we simply add a healthy dollop to any yeasted cinnamon roll recipe? Is there any other trick to this?
Could yams or sweet potatoes be added inst... | Both kinds of potatoes you mention should work as a replacement to a portion of the flour required by the recipe you'd like to follow. I think replacing ~30% of the mass of flour with that mass of your choice of potato is a great start.
The sweet potato might be a better choice because of the added sweetness you'll get... |
Avoiding carbon on cast-iron when cooking hotter than usual
I don't fully understand the chemistry of "seasoning" cast-iron but I have the basic understanding that fats polymerize when they're past their smoke point, that this is the coating, and that various oils and fats polymerize at different temperatures.
One par... | Interesting question here. I'll preface my answer by saying that I am also not a chemist.
Short Answer: During the post-cooking clean-heat-spray-heat-wipe cycle, you need to get the pan much hotter.
Longer answer: Canola Oil has a smoke point of around 400F. As you mentioned in the question, the oil needs to be just ho... |
Burger without patty?
So I ordered a hamburger at a new restaurant and they brought me the burger but without a patty, with two slices of square salami in it.
When I asked them where the patty was, they said I should've asked them to put it specifically, otherwise the default is just salami.
Since burgers aren't somet... | If you order a burger, it should definitely come with a patty made up of ground beef. In some cases, the burger could be made of chicken, turkey, bison, etc. But, in that case the type of meat is generally specified. In the case of beef, the type of meat is generally ommitted from the details, and assumed the patty wil... |
In the USA, does fish being served raw need to be frozen first?
I read an article from NYT a while back that flabbergasted me. The author claims "Food and Drug Administration regulations stipulate that fish to be eaten raw -- whether as sushi, sashimi, seviche, or tartare -- must be frozen first, to kill parasites."
H... | Yes, it is true. Fish other than tuna must be frozen in the US to be called sushi grade. Only sushi grade fish can be sold raw in restaurants in most (if not all) jurisdictions. Freezing kills parasites that are common in fish. The FDA recommends that fish for raw consumption be frozen first, but state and local jurisd... |
when to add the curry powder
I heard that if I put the curry powder early, the cooking heat will destroy the flavour, and that it should be put at the end, before turning off the heat
but I can't find anywhere on the internet confirmation for this statement.
is that true ? when is the best time to put the curry powder... | None of these is categorically true. Adding it early or late will give different flavor, adding it at the very end of cooking will usually leave you with an unpleasant raw spice taste unless it is a roasted variety of curry powder.
It does make a big difference whether the powder is added into oil, water, or an emulsio... |
What should I use for old recipes that call for 'buttermilk'?
Old-school buttermilk is the milk left after churning butter and is not today's 'cultured buttermilk'.
A recent answer to the question about what to use for 'sweet milk' mentions :
Buttermilk was what was left after the soured milk had been churned and the... | Given the variabilities in "buttermilk" from place to place and time to time, you should get sufficiently equivalent results by substituting modern cultured buttermilk. That's the job it was designed to do.
Recipes from the early 19th century and before are notoriously vague. They were generally written more as reminde... |
Refrigerator freezes
I have a refrigerator/freezer in our unheated garage. During the lower temps of winter the refrigerator section freezes and the freezer section is fine. What do I do to keep refrigerator from freezing everything? | If your refrigerator is in an unheated part of your house and that area regularly reaches temperatures below freezing, your refrigerator will eventually freeze. Good fridges are certainly insulated well but no amount of insulation will prevent temperature change over time, particularly if you're opening and closing th... |
Using dried cranberries instead of chocolate chips in cookies
Can I use dried cranberries instead of chocolate chips in my GF cookies? Will it work the same?
If so, should I correct the sugar amount in the recipe?
Thanks | Of course it won't be the same, it will be different. If the cranberries are sweetened, which dried cranberries often are, then just a straight substitution should work. The cookies will be a bit tarter, but should be just as delicious.
If the dried cranberries are unsweetened, then it probably does make sense to add a... |
How to fix grass finished beef that tastes like fish?
I bought a 1/4 grass finished cow (I had a good experience with a 1/2 pig from the same seller, so didnt feel the need to start small).
We cooked some ground beef, and it was fine. But the second cut we tried were the NY strips and the fat on them tasted strongly o... | Grass-fed (and finished) beef fat tastes fishy because it effectively is similar to fish oils. In particular, grass-fed beef fat is dramatically higher in omega-3 fatty acids (alpha-linolenic acids) as opposed to omega-6 (linoleic) fatty acids; this NIH funded study for example found:
... overall average of 1.53 and ... |
I forgot to add butter to my cupcakes but they were ok - why?
I made some chocolate cupcakes and for some reason totally forgot to add the butter. The mixture was like muffin batter so I didn't twig until they'd cooked and looked smaller then usual and more glossy on top.
On tasting them they were a little bitter, pr... | Butter (and basically any saturated fat) is added to cake recipes mostly as a way of adding texture to the final product. By adding the fat product to the recipe, you make the cupcakes light and fluffy. If you leave the butter out, it will affect the taste slightly and will cause the cupcake to stay smaller and more de... |
Is "vanilla extract" the same as "pure vanilla extract"?
My cookie recipe says to use 1 tsp of vanilla extract. I have "pure* vanilla extract. Do I still use 1 tsp of it or should I use less? | Vanilla extract and pure vanilla extract mean the same thing. Artificially flavored vanilla extract is also used the same way, with the same measurements. |
What are berry grains?
For several years, I ordered items from Finland. Typically, things not common or not found in the US. To my dismay, the place I ordered from went out of business.
I found another Finnish website that carries many of the same items. I was particularly looking for bilberry jam and I saw that the g... | The term rouhe in Finnish means "something coarsely ground" [1], [2]. (Google translates it as "groats", but that's a bit too simple.)
Double-checking with the English, German and Italian version of the shop, they always use a version of "grain or granule" in the specific language: Note that "granello" in Italian, for... |
Safe heating food in a chafing silver plated dish that is showing copper underneath?
If our silver plated chafing dish has some copper showing ( the silver plate has worn off) is it safe to heat a cheese dip in and serve it from? | If you are considering heating any food in it, I would say no.
Silver itself is not especially pleasant (wikipedia and a more detailed CDC study). So, if you have a dish that is losing its silver plating, it would be wise to be overly cautious than casual about using it for food again.
Is the base copper or brass? The... |
Why is it that drinks but not food can have 0 calories?
As someone who has been counting calories and trying to minimize caloric and fat intake for several months I have to ask this question.
Why is it that drinks but not food can have 0 calories? | Drinks are mostly water. If besides that it's just flavorings and artificial sweeteners, there's nothing with calories in it. So zero-calorie drinks are a really obvious thing to make: just take some existing drink, replace any sugar with artificial sweeteners, replace any actual food content (e.g. fruit puree) with fl... |
Wendy's Spicy Chicken Sandwich
What year was the Wendy's Spicy Chicken Sandwich first made available for sale? | Wikipedia's article on Wendy's says it was added to the menu full-time in 1996, and was a promotional thing before then. There's no source given, unfortunately, but I found this 1996 shareholder report saying "This year we added two permanent additions to the menu -- the innovative Spicy Chicken Sandwich...", and on yo... |
How do you minimize the heat loss from adding meat to a hot pan?
Yesterday as soon as I added 2 chicken breast fillets to a 350°F (175°C) pan (the oil) it dropped all the way to 250°F (120°C). And it took forever for the heat to climb back up.
Is there a way to minimize the heat you lose when you add ingredients? | Yes, you need to place the meat in a system which can keep more heat. This means 1) more mass, and 2) less conduction.
This is generally done with cast iron pans, because they are great for that purpose. You have to wait until they are properly heated, but once they are there, adding food does not faze them and they k... |
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