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What is a good substitute for puffin?
I am trying to recreate a faroese dish of braised puffin stuffed with cake.
As I live in the UK, puffin is not a meat that is easily available (if at all).
To anyone who has tried puffin or knows anything about the meat's characteristics, what would you suggest as a reasonable sub... | I have had smoked puffin once in Iceland. It made me think of a lean, strongly-gamey/livery duck/goose breast that's been sous-vided till very tender - I remembered the grains (meat fibres) to be very fine. There was a mild sort of silky fishiness (that was masked by the smoked preparation) too, but I'm not sure if I i... |
What is the driest, brownest bread that I can make for a stuffing?
I once had someone's Wonderbread stuffing (not good), and I decided that when it came time for me to make my own stuffing, I would go the exact opposite route.
I am going to make a loaf of bread in my bread machine with the intent to turn it into a stu... | Any bread can be dry - slice or cube and put it in the oven at 140F, or low, until it's as dry as you like.
Wonderbread is not even bread, in my opinion - it's certainly not anything like a yeast bread, even one made from all white flour. So it's not hard to be very different from it. As such you might want to heed the... |
In making a cookie dough I forgot to add the salt. Is there a way to still add the salt?
I forgot to add the salt ingredient to a cookie dough that is already mixed. Is there still a way to add the salt? | At this point, I recommend skipping it. In the long run, it's not likely to "ruin" your cookies. It's usually just there for a bit of flavor enhancement, not likely for any chemical reason. There may be some slight difference in the importance of the salt depending on the type of cookie you're making, though. Something... |
Cookie dough is too dry to shape, can I salvage the existing batch?
I make this same Christmas cookie every year and this has never happened before. I made the dough on Wednesday, put in fridge, and today was baking them. I let them sit for maybe 20 min at room temperature and the ones I was able to twist, and keep do... | This can happen, and it's not a big deal. I think adding a small amount of milk or water is the way to go. Let it come up to room temperature and then mix in milk a teaspoon at a time until you get the right consistency. It will probably take very little milk to make it right, so add it in small amounts! |
Adding water to a pan-fried burger
I picked up this trick from one of the restaurants I used to work at.
When cooking a beef hamburger on a med-high stove-top, they would add a half ounce of water midway through cooking and cover the pan. It's the only way I cook my burgers now, as I've noticed a significant differen... | With this method, you are effectively steaming the meat which allows the top of the burger to cook directly, instead of the gradient heating that happens from pan to bottom to top of the burger. Therefore the cooking time will be reduced because you can cook for less time once you flip to the other side.
I've not seen ... |
I have two days to thaw a 16 pound turkey; Can I start thawing it in cold water, and do the rest in the fridge?
The calculator here:
http://www.butterball.com/how-tos/thaw-a-turkey
says I need about four days of thawing, and I only have two. Can I cold water thaw it at the start, and let the rest thaw in the fridge? | It's fine to thaw for a few (or several) hours under cold water and then put it in the refrigerator. Just keep the water cold and refrigerate immediately upon removing the turkey from the water. The USDA and Butterball are being extremely overly conservative, most likely because a lot of people are really bad at follow... |
Is there a good way to make vegetarian carbonara?
My partner is now a vegetarian, and one food I miss cooking for dinner together is spaghetti carbonara. What would a good substitute for the pancetta/bacon be? The role of the pork is not just the flavor, but the hot liquid fat also emulsifies the rest of the dish and ... | Do not look for all these functions in one off-the-shelf ingredient.
For the smoky taste and bacon texture, try various brands (there are differences in taste and texture) and cuts (as in, HOW you cut it) of smoked tofu. Dulse seaweed is also often recommended as a bacon substitute (but can taste too fishy).
Where hot ... |
Wet fillings in chocolate
Water is the arch-nemesis of chocolate. So how do you put water-based fillings into chocolates without splitting the chocolate? I've tried this a few times, and it never seems to work properly.
(Most particularly, I'm trying to do a fondant filling. But since fondant is just sugar with water ... | To correct your statement:
Water is the arch enemy of liquid chocolate...
You can even let melted chocolate and liquid touch, this will not cause the chocolate to seize, stirring might.
If you want to create a filled bite of chocolate-encased deliciousness often called Belgian praline (but names may vary), you can go d... |
Can I make a pineapple upside down cheesecake in a springform pan?
I'm making a pineapple upside down cheesecake in a springform pan. Will it leak out? I haven't found a recipe for this. Any suggestion I'm going to put a crust just around the edge of the spring pan to possible stop leakage. | It depends on the pan. If you assemble your pan and put some water in it, does the water leak out? If not, you're certainly fine. If it leaks slowly, then you're probably fine (but put some foil under it when you bake it). If it leaks quickly, then you've got a problem. |
Attempt to make praline paste failed -- what should I do differently?
I attempted this recipe:
70 g hazelnuts
100 sugar
1 pinch salt
Toast nuts at 400 F for 10 mins.; let cool.
Put sugar in a heavy-bottomed saucepan and render into caramel over medium-low heat.
Combine ingredients in a food processor and process 3-5 ... | Upon reading those instructions, I can picture vividly the scenario you describe. It seems like the caramelized sugar would of course solidify and cleave to the bottom of the (relatively cold) food processor as you pour it in. Or is the friction of the food processor supposed to keep the caramel melted at its original ... |
Stock questions. What to taste for when making stock?
First, what should homemade stock taste like? Should it be fairly bland? When I cook other things like pasta sauce, dressing, etc. I can always taste and add seasoning and adjust as needed while it cooks. Since it seems to be a rule to not salt stock, what should I... | Since you are going to be using it for cooking, you're absolutely right to not add salt. Especially if the cooking involves reduction, you want to be able to control the salt level at that point. Unfortunately, that does make it a bit hard to gauge the flavor of the stock. A beef stock should actually taste like beef, ... |
re-freezing green tea?
I just bought green tea leaves in China. They were in a deep freezer when I bought them. They were then in my luggage for a few days on my way back home.
I bought a fair amount of them. Can I now re-freeze at home? Or, like food, is it dangerous to re-freeze green tea leaves? | The concern with food is that if the food spends too much time above the danger temperature (40°F) then bacteria may grow, and if you then freeze it the bacteria will be there waiting to harm the final consumer. However, the USDA says that food thawed in a refrigerator for less than a few days can be safely refrozen.
A... |
Do you need to rinse vegetables that can be peeled?
When using garlic or onions - is it redundant to rinse them in water, being that you take off multiple layers before preparation? | While I don't always practice what I preach, in the interest of food safety, I would recommend rinsing any vegetable or fruits before peeling.
The reason for this is that when you cut into an unwashed vegetable or fruit, any contaminants on the outer surface are transferred to the part of the item you are going to eat... |
Substitute for pumpkin pie filling
I have a recipe for a French Toast Bake which calls for 30 ounces of pumpkin pie filling. I am looking for something I can substitute since my family is not crazy about pumpkin flavor. Any ideas? | Puree of chayote with (nutmeg / clove / allspice / cinnamon / just sugar) (however you like it) works well. It's an Asian staple and available around the world in most Asian markets. It has no real detectable taste of its own, it just takes on the flavor of whatever you cook it with or put in it.
If that's not availab... |
First time sharpening, do I sharpen on the coarse or fine side?
I have a Japanese Shun chef's knfve, and I've been bad about sharpening it. I haven't sharpened it since buying it in August and now it takes a bit of effort to slice through a potato or carrot.
I just bought a Japanese Water stone on recommendation from... | Yes. The coarser grit removes material faster, but leaves a rougher finish. The finer side then allows you to bring the edge to a fine polish. The most important thing to remember when sharpening is to keep the blade at a constant angle relative to the stone -- don't change the tilt of the blade as you move or you'll j... |
I accidentally added butter into flour/cocoa powder/baking soda without beating first
I am making cookies and accidentally added my butter directly into my dry ingredients. Now I have chunks of butter and dough that is basically powder.
Is there any way to salvage this even if the cookies don't come out perfectly? | Think shortbread / pie dough:
If you have a food processor, dump the butter & dry ingredients in, pulse until you have a coarse crumble. Add some liquid - either your egg (beaten!) or, even simpler, just as much milk as needed to help the dough to stick together. I personally would use milk instead of egg for lighter c... |
How to release pungence out of onion for salads without cooking?
I have been making a pretty standard Mediterranean-style potato salad but replacing the standard vinegar with lemon juice, which I like better. However, I noticed that, when used, red wine vinegar does more to soften the uncooked union and seems to relea... | A simple way is to, upon cutting, place your chopped onions into a bowl of ice water for 10-15 minutes before tossing into your salad (sans water, of course). I find this takes the 'spicy bite' and pungency out of them and leaves the crunch - whereas acid seems to affect the texture of the onion. |
Can I refrigerate the stuff left over on the baking sheet?
I made some--delicious--dinner rolls and decided to put the rest in fridge. Is it safe to put the leftover along with the baking sheet in the fridge? Not sure what material the baking sheet is made of, non-stick carbon steel I believe. | Yes, it'd be safe to put the sheet in the fridge. But you might not want to if they're just plain rolls:
Refrigeration makes bread go stale faster, so you may not want to refrigerate your rolls at all.
It's important to get things airtight in the fridge, and often it's a pain to wrap up a baking sheet to be airtight.
... |
Tips on cooking Christmas dinner for large group
Hi all and Merry Christmas.
Ok so I stupidly volunteered to cook Christmas dinner for 11 people (9 adults and 2 children) this year!
So was looking for tips/hacks on timings for getting everything cooked on time.
Initial ideas are;
Roast the Turkey for the time it take... | We did the best turkey ever on Thanksgiving. Butterflying was the key http://www.seriouseats.com/recipes/2012/11/butterfiled-roast-turkey-with-gravy-recipe.html.
It cuts down massively on oven time, tastes great, was fun to prepare with my son.
The oven is fairly hot, which is better for doing potatoes etc at the same... |
Procedure for sous vide potato salad prep
For the upcoming christmas eve I need to prepare a large quantity of Czech/German style potato salad. That involves preparing a lot of diced cooked root vegetables (carrot, celery root, parsnips) and potatoes. My question is how can I use sous vide to achieve a potentially sup... | Carrot and potato can work well using sous vide. In fact, sous vide carrots are delicious. Cook at 90C. The issue will be timing, because it depends on the size of your veg. You are just going to have to check them until you achieve the result you like. Too long, and they will get mushy. For me, a whole carrot us... |
What is the use of oil in this recipe? Can I do without?
I have made this caramelized nuts recipe (here, it's in french), which contains olive oil.
The taste is good, but since it's something you eat with your fingers, they get all greasy quite fast.
Why is the recipe suggesting to use oil?
Could I do without using ... | I just looked at 10 different recipes for caramelized nuts, and of those 10, not a single one called for oil. That being the case, I think you're fine skipping the oil. If it doesn't seem liquid enough, warm it up before pouring. If you try it, be sure to come back and let us know how it goes! |
Best way to clean copper pots?
I got an awesome set of copper pots as a wedding gift. They are amazing, but the direct flame has created aggressive burn marks and discoloring. I'm aware that this is always going to occur. Is there a way to restore the original color? | First you need salt, then you need an acid. Some methods use flour because the paste with the flour is easier to control. For acid you can use vinegar or lemon juice; citric acid would probably work beautifully (from Ecnerwal in comments). One of the videos I'm posting here uses white wine vinegar. Their salt is probab... |
Combine skim milk and cream to substitute for whole?
In what ratio would you combine skim milk and higher-fat dairy to reach an equivalent of e.g. whole milk? I ran out of whole the other day making bread, tried to add a splash of half-and-half to 2%, but it didn't come out that well - but it must be possible in the r... | If you want a fat fraction of f, starting from cream with a fat fraction c and milk with a fat fraction of m, then the fraction of cream to use is (f-m)/(c-m).
All you have to do is multiply that by the total volume to get how much cream to use, and then fill in the rest of the total with milk.
For example, if you want... |
turkey with beautiful browned skin that doesn't stick to the meat
I roast a turkey in a bag. The skin color is beautiful. But why doesn't the skin stick to the turkey when I carve it. | When it's in a bag, the steam produced during roasting is trapped. A layer of steam occurs between the skin and the meat, separating the skin from the meat.
The same process happens when cooking without a bag, just more slowly, as the steam fills the entire oven - and then some of it escapes through vents or out the d... |
What caused my meringue to fall after adding cocoa?
I made a very nice stiff batch of meringue for meringue cookies. I piped half of the batch on the cookie sheet and they looked wonderful (or at least they were nicely stiff, and I need to practice my piping). For the second half, I wanted chocolate, so I added Hershe... | It was timing. If you want to make chocolate meringues, add the cocoa powder to the liquid egg whites, and then whisk it all together at once.
Beaten egg whites are bubbles. Don't add things to an already-formed meringue, as they will just cause the bubble structure to collapse.
Ever sprinkled sugar or cinnamon pow... |
Can I keep mulled wine on the stove for longer
I'll be making mulled wine for the very first time. I'll be preparing it an hour in advance, more or less.
Once I've completed the recipe can I keep it on the stove on low or low-mid setting for another hour or two without risking any unpleasant taste to it ? If not, how... | Yes, you absolutely can do it. This is how it is done at Christmas parties and commercial Christmas markets in Germany. Just keep it warm and it will be OK. You won't get much alcohol or taste loss. |
How to Remove Excess Water from Chicken/Other Meats Prior to Cooking?
Here in the UK, supermarket chicken and other meat cuts are infused with water to bulk them up prior to sale.
So, when frying or browning the meat, I often end up half boiling it from all the water that comes out and I end up having to spoon the exc... | You can salt the chicken a few hours or a day in advance of cooking it (you don't need a lot of salt, just whatever you'd normally use to properly season it), and store it uncovered in the refrigerator on a small rack over a plate. The salt will draw moisture to the surface of the meat, and leaving it open to the fridg... |
What's the difference between peas in the UK and in the US?
I grew up in Britain, where one of my standard meals (as a fussy eater with a number of allergies) was some form of meat with peas and mashed potato. Now I'm living in the US, and to my dismay the peas here taste completely different, and I'm trying to figure... | I've lived on both sides of the Atlantic and I've never noticed much difference in peas, but then I'm not a connoisseur. The UK generally has 2 kids of peas on sale on the store, regular peas (aka garden peas) and petit pois, which are smaller, younger peas. The petit pois are much sweeter than garden peas, which are b... |
Can you cover an angel food cake with fondant?
can anyone tell me if I can cover an angel food cake with fondant or is it too heavy for this sort of cake?
What is the best for this kind of cake... | Angel food cake has a very light and springy texture. It has no fat and so can sometimes feel more dry than other types of cake.
It is eaten precisely because it has a lighter, less rich, flavor. Toppings should accentuate this not detract. It's rare to see a rich buttercream frosting on an angel food cake, for example... |
Condensation inside packed, refrigerated food
I've got a bit of a problem with my... refrigerator? I'm not sure.
Basically, after a single night in the fridge packed food develops severe condensation on the inside on the top-lid.
I wouldn't find this THAT strange if it happened only to packages that were opened... but... | There is something wrong with your refrigerator, and you need to get it fixed.
Most likely, the temperature inside is rising into the danger zone (>40F), and subsequently falling as the fridge cools. This change in temperature causes the condensation.
In a discussion on ChowHound, there were many potential issues disc... |
Wok clean up after every use
I wanted to ask, if i really have to clean up the wok after every use. You see those black spots on it ? Am i doing it wrong? Or.. is it ok to leave it so? Just fyi, this wok costs about 230 eur. Thank you for your advices. | You are seeing oil polymerisation, otherwise known as seasoning. It is not required on stainless steel, but it can happen on its own under some conditions (a very thin layer of oil, or only a spray of oil mist, on a very hot pan surface) and wokking produces these conditions at least on parts of the surface.
It is you... |
How do you dry fruit slices in a humid environment?
In a humid environment, with an abundance of fruit at certain times of the year, what is the best method for drying fruit slices for later use? I don't want to use any type of equipment that needs power/active heating (like an oven)... is it possible to simply slice ... | ...a dehydrator.
Unless you have some other constraint you've failed to mention, it's what they are made to do. When we had a gas oven with a standing pilot, that kept the oven warm enough to use as a crude dehydrator; now I just use a common electric heat & fan model.
images are examples, not endorsements. |
Making large amount of Gravy
When making larger amounts of gravy do you have to increase the amount of roux I usually use 4 TBSP of fat and 4 TBSP of flour but wondering if making larger amount of gravy like maybe 8 cups would you increase amount of roux? | I would assume yes.
you use 4tbsp flour and fat for what amount of liquid ?
if you double the liquid, you should double the roux.
If there's not enough roux, then your gravy will be too "liquid".
for reference this recipe :
http://www.chef-menus.com/large_quantity_recipes_gravy.html |
Replacing vanilla wafers in rum balls
I have a coworker with a dairy/whey sensitivity, yet I love making rum balls around this time of year and plan on bringing a batch to work.
Are there any close substitutions I can use in place of wafer crumbs that will stay fairly true to the original recipe? | Graham crackers should work well for you. I have used graham crackers and vanilla wafers interchangeably for several recipes. There are rum ball recipes that list several different crushed cookie options (using the same volume of each.) |
Scaling up water for cooking soup
I'm cooking soup as a starter for Christmas dinner. I've made this soup before and I used 1.5 litres of water for 4 servings. I'm making 12 servings for Christmas day so that should be 4.5 litres of water required if I just put in 3 times as much of everything.
I'm not sure if I've co... | 1.5 litres for 4 servings is 375ml per serving (plus some volume from the veg which I'll ignore) assuming no water boils off. That's a sensible portion. I reckon my soup bowls hold just a little less than that, but you'll leave some in the pan when serving . So I doubt you lose a lot of water when you normally cook it.... |
Raw dough storage
I'm making cinnamon rolls tonight but they're not going to be baked until Sunday morning, what is the best way to store them without baking them until Sunday? | Options
With yeast-leavened dough, there are two approaches you can take:
par-bake
refrigerate
With chemically-leavened dough, you can't refrigerate, but you get a third option:
don't mix. (probably not applicable)
I'll explain all three:
Par-baking
Here, you go ahead and bake the rolls tonight, but only until they... |
Why do spots appear on iceburg lettuce during cold storage？（0~4℃）
Why does round lettuce appear spot during cold storage？（0~4℃）Is it still edible?
I would like to extend the storage time.
Lettuce is packaged with other vegetables, like red chicory, NewZealandspinach, Romaine Lettuce, etc.
May be my expression is not c... | It seems to me that there is a little bit of slimeyness on one piece of your lettuce, this can be discarded.
There are a few reasons why this happens. Firstly, bruising from picking, packaging and general movement. Secondly, how cold is your fridge. Is the spotting only on the exterior of the lettuce? If so, simply... |
Baking - Substitutions for a gingersnap crust
I'm making a recipe that calls for gingersnap crumbs in a crust. I don't really want to make a trip to the store to try and find gingersnaps but I have graham cracker crumbs. Could I just put a bit of ginger or molasses with the graham to make gingersnaps or is there a bet... | I suggest you look for a similar recipe that makes its crust from the crackers you have, then add ginger to that. The fat content (and therefore the fat you need to add) will vary, as will the sugar. I've done almost the opposite substitution on a chocolate cheesecake and could have been a bit more careful to get the t... |
Beurre Blanc and Beurre Monte difference
I know that beurre blanc is made with shallots, an acid and butter, while beurre monte is made by just whisking butter in a bit if boiling water.
However, I cannot find a source explaining the difference of where you would use the one but not the other. Is one more a finished s... | The beurre blanc is a final sauce whereas the beurre monte is more of an intermediate sauce for poaching, basting and on occasion, finishing.
Beurre monte is basically just melted butter with a more homogeneous composition that makes it more suitable for poaching or basting than melted butter (that separates). |
Residue from boiling pork sausage
When boiling sausage, I notice a gray, foamy residue that floats on top of the water. I was told that this is unhealthy to eat and should be removed. Is this true? Does anyone know what this foam is? | the foam is made of water soluble proteins from when you have cooked the sausages. It may not look nice, or even taste nice, but wont kill you. |
How can I turn rolled oats into flour without a food processor?
I don't have a proper food processor, just a little baby-food-sized one, so when I made Alton Brown's all-oats oatmeal cookie recipe before, I used half oat flour and half rolled oats. They were perfect, so I'd like to repeat them for my friend with celia... | You could use a mortar and pestle, if you have a good (and large) one - though it would take a lot of time and grinding to make it work, and probably small batches to fit your mortar and pestle size, it is doable, especially if this is a one-time use. you would probably not want to do this often, though.
You might try... |
How should I store vacuum-sealed sliced salami?
I had a whole Genoa salami that I sliced into very thin slices. I would like to save the remaining meat for consumption later, so I separated them into approximately 1-pound bags and vacuum-sealed them for storage.
How should I store the bagged salami, and how long can ... | You can store the vacuum sealed bags in the refrigerator or the freezer. It would have been better to leave the salami whole for long term storage, simply to reduce the impact of oxidation and flavor loss. The only other thing that changes with slicing is the potential that you contaminated it, either by touching it o... |
Should I eat the head of an octopus?
I'm cooking a 2kg octopus at home. Can I eat the head, or just the legs?
Update: Thank you to both answerers for the useful info. The head was amazing, as delicious as the legs! | The parts that are inedible in an octopus of any size are the "insides" and beak. If you got it frozen, no need to worry about the insides but if you caught it yourself, you need to turn its bag inside out (it will fight but once it's inside out it will calm down!) and remove the white soft stuff in there with your fin... |
Skinless Sausages why they disintegrate?
A lot of sausages these days appear to be made skinless. Ok, this is not a problem, but they do tend to disintegrate in the pan. First off, why, and secondly, how do I stop this from happening? | They disintegrate simply because the skin of normal sausages is what holds them together, and that's not there. Cooking them in the oven using non-stick sheet (this is one brand but there are others) is probably the best way to keep them intact, but possibly not what you want to do. They also stay together under the gr... |
Half butter half shortening in overnight potato rolls?
I am making overnight potato rolls and have always used 2/3 cup of shortening. I was thinking that half butter half shortening might make my rolls even better. Will this idea help or hinder a yeast dough potato roll? | That should be fine. Potato and butter is a pretty solid flavor pairing! :) Know that butter contains some water (~15%) so you may want to adjust your liquid ingredients accordingly. That amount of butter contains about a teaspoon of water, so not enough to really worry about, but be aware. Use unsalted room temperatur... |
Different cooking times and different dishes
Merry Christmas! I would love it if all my dishes came out at the same time. Any ideas?
I am cooking a ham at 350, au gratin potatoes at 425 and a souffle at 350 what temperature should I cook at to have them all come out at the same time? | I don't think theres a good way to do this if you're cooking them fully from the start. Souffles are usually best done just before serving. Plus, your oven needs to have the capacity to do all this.
The Au Gratin potatoes should probably be cooked most of the way (you don't specify the recipe you're using, so its hard... |
Cheesemaking produces strange bicolored whey
I made some farmer cheese (heat milk, add vinegar, strain curds). I didn't have a strainer big enough to handle the whole batch, so I used two smaller strainers. Weirdly, the two sub-batches produced very different-looking whey (see photo). Why would this happen, and are bo... | Neither batch looks like the color would, in and of itself, look worrisome for the whey pressed from farmer cheese. If there are no other worrisome factors (like an off smell, or unsafe handling), then I would probably assume that the whey, and the cheese, is safe to eat - though your risk tolerance may vary.
As for w... |
How long does Turkey Crown take to defrost at room temperature?
So, I think I've messed up on Turkey defrosting for Christmas Day. Packaging says defrost for 10-12 hours per kilogram in a fridge at 4 degrees centigrade. Turkey Crown is 2.8kg so thats 28hours or so. Well, I removed at 1900 hours Christmas Eve, so I'... | Disclaimer: this is likely to be closed as duplicate, but I couldn't find the corresponding post. And as Christmas dinner and the health of a whole group is at stake, I'll post an answer anyway.
Do not thaw meat on the counter. No matter what your Grandmother did, it's not safe. If in a hurry, thaw in cold water.
Thi... |
What would cause dough not to rise while making no-knead bread?
I have made both the classic and the speedy version of the no-knead bread recipe provided by Mark Bittman in the New York Times. The one change I make is that I use active dry yeast rather than instant, simply because I don't typically have the latter at ... | First and foremost, the classic recipes states quite clearly, "Dough is ready when its surface is dotted with bubbles." Expecting microorganisms to do their work in precisely the same amount of time, every time, requires a good bit of precision on your part.
Why the slow rise? Almost definitely a yeast problem. The que... |
Pandan extract in small quantities
I've just returned from a year-long trip abroad, and now have some interesting recipes to try. I was thinking of making Indonesian kelopon but I'm having a hard time finding one ingredient.
The ingredient I'm having trouble with is pandan extract. It's an extract of the pandan leaf. ... | From the recipes I've seen, it looks like the pandan extract tends to be made from fresh leaf and water - essentially it's a juice. This might make it easier to substitute rather than if it had required other ingredients or preparation, use of alcohol or other solvents.
So, it looks like the pandan paste is the neares... |
Over-resting waffle dough
I'm planning on making belgian waffles as a dessert but I want to prepare the dough in advance.
Most recipes use yeast and require the dough to raise between 45 min and 1 hour.
Would it be disastrous to let the dough rest for a longer period (like 3 or 4 hours)? | It'll be fine. Just put it in the refrigerator after the initial rise. That will slow the yeast considerably. (If you let it sit on the counter for three hours, yeah, it risks over-rising and becoming a mess on your counter.)
I usually make yeasted waffle dough the night before. That way, all I have to do in the mornin... |
How to differentiate normal potato from the potato that has sweetness?
Sometimes, we need to add potato to our dishes like in Pulao and some Indian dry vegetable dishes. But some potatoes have sweetness to them which ruin the flavor of the dish.
Is there a way to differentiate the potatoes which are sweet in flavor f... | Though there is not a perfect way you can differentiate them except tasting, but you can try following ways which are kinda based on experience as we used to run a grocery store.
1. By smelling them
You can smell them while purchasing. If you smell some sweetness, it will have sweetness. Though, it'd require some pract... |
Egg substitue in enriched breads
I'm making Kolaches (a Czech semi-sweetened dough with a sweet filling), but I'm challenging myself to cook vegan, and therefore can't use an egg. I've got a bunch of recipes, but all of them are semi-enriched, i.e. have egg, milk, and added fat. I've got replacements for everything ... | I use ground flaxseed and water, which is a common egg substitute - I prefer the flavor of the "golden" or yellow seeds .vs. the brown ones (and unlike the brown seed grower's propaganda, I do taste a difference) but either will work for the egg substitution - chia seed is evidently another common substitute.
I conside... |
What main course Indian cuisine I can make out of potato with sweetness in nature?
In continuation to my previous post. What main course Indian cuisine I can make out of potato with sweetness in nature?
As pulao and dry vegetable taste terrible with this kind of potato. | Use them with sago to make microwave sabudana khichadi. The dish is a nice blend of flavors and one of the ingredients is sugar. Just reduce the amount of sugar to 1 teaspoon or less, depending on how sweet the potatoes are, instead of the stated 1 tablespoon.
My experience with that particular recipe, by the way, is ... |
Can couscous substitute for acini di pepe?
I couldn't find acini di pepe pasta in my nearby grocery store. Can I substitute Israeli couscous (bigger pearls than regular couscous) or do I need to find a store with a bigger selection? What are the differences between the two pastas? | Overall, you should be fine. Those two are closely related, both pasta-like little pearls from extruded dough.
The main difference is that Israeli couscous / Ptitim is toasted, giving it a slightly nuttier flavour. For most use cases they should be useable interchangeably. |
Vacuum sealing vs. water displacement method when doing longer sous vide cooking
Modernist Cuisine recommends that for longer sous vide cooking (times greater than 36 hours) that bags are vacuum sealed rather than just using the water displacement method to remove the air from a ziploc bag.
What is the reason for this... | There is no real safety issue if you do a really good job removing ALL of the air with the displacement method. The challenge is in removing all of the air. According to J. Kenji Lopez Alt at Serious Eats, "Excess air causes oxidation that can develop into off flavors or promote spoilage."
The second issue is with the ... |
Lace cookies TOO thin?
I tried to make https://myjerusalemkitchen.com/2011/05/22/dark-chocolate-almond-orange-lace-cookies-florentines/ (I used bee honey not date honey) and they taste GREAT, but they did not come out right. They basically came out as a sheet of caramel, VERY thin.
I tried letting the "dough" cool lon... | I'd think that adding a bit more flour to the mix would help them be thicker. The trouble is exactly how much. When I learned how to make creme brulee it took me at least a dozen attempts to get it perfect but once I figured it out it has stuck with me. |
Why does Alton Brown call for three types of milks in a recipe?
I'm looking at the ingredient list for Alton Brown's aged eggnog recipe, and I see the following:
1 pint half-n-half
1 pint whole milk
1 pint heavy cream
Does the half-n-half play any specific role here?
I calculated the final fat ratio of the mix and ... | The main purpose of the one part of Half-and-Half is to aid in homogenization of the one part of milk and one part heavy cream.
Per this article (toward the end):
Half and half is also a good solution for desserts that call for equal parts milk and cream, but have a tendency to separate. The fat has been homogenized i... |
How to evenly portion chapati dough?
A major part of our diet is wheat chapatis/Indian bread.
After we knead the dough for our chapatis, what apparatus or mechanism can we use to ensure that the pieces we use for making individual chapattis are of exactly same size/shape/weight? | Even portions means same weight: a scale is the tool of choice here.
Bakers that want equal sized products just weigh the individual portions, then proceed from there.
The shaping / rolling of chapatis was already discussed in this Seasoned Advice post. Or you could use a press1 to shape them.
If you are thinking of a... |
How to save Omelette from breaking while keeping the oil quantity low?
When I make Omelette in normal pan (not non-stick), it breaks and then I have to make Egg bhurji instead. I did made successfully fully intact Omelette but for that I have to increase oil quantity, which is not a good idea.
So how I can save my Ome... | You don't necessarily have to increase oil quantity, you have to reduce friction. There are a few variables to consider:
Tools - What type of spatula are you using? If it is a thin spatula, I have found that this increases the likelihood of breakage. I prefer one of two methods;
use a wide rubber spatula or
Use a f... |
How to store a 5 gallon bucket of pickle slices?
A family member just gave us a 5 gallon bucket of kosher hamburger dill slices (for frying). I moved the shelves and shifted everything around, and found room for it. The shelves are tempered glass, so I placed it on the bottom shelf, above the vegetable drawers. If th... | I'd transfer to pint mason jars and store in the refrigerator -- at least until I figured out what to do next. |
What oil has a smoking temperature high enough for broiling?
Lately we have been broiling vegetables in the oven with a little bit of extra virgin olive oil on them, but we keep setting off the smoke alarm in the kitchen although the vegetables come out deliciously. What oil has a high enough smoking temperature to be... | If you like the taste but not the fire alarm, either turn on your hood/vent or disconnect the fire alarm while cooking. If the flavor isn't burned, changing the oil will likely change the flavor as olive oil has a distinct flavor that is missing in other oils.
If this isn't a solution for you, choose any neutral, high ... |
What is the white goo in the middle of some hard-boiled egg yolks?
My wife made some deviled eggs today, but found a surprise inside some of them after they were cooked. Right in the middle of the yolks was a tiny bit of some white goo, very different in color and consistency of the surrounding yolk.
What is this stuf... | This is so called white yolk, aka latebra, present in any egg, with slightly higher protein content. Its precise function is unknown; it is believed to be a center of the egg development. Perfectly safe. |
What are the options when looking for gluten free chapati?
Hi does anyone know where I can buy gluten free chapatis or what is the best method of making them and storing them without any preservatives? | I use ivory teff tortillas from La Tortilla Factory as a gluten-free substitute for chapati. They are sometimes available at my local grocery store, but I've also bought them online. They are similar in texture and mouthfeel to wheat chapatis. When heated on a griddle, they brown and puff up just like the real stuff, a... |
Is neccessary to store christmas cookies in the fridge?
If I want to have a Christmas cookies e.g. in a different room than the fridge is, how long I can leave them at room temperature without worry that it will be spoiled?
This types of cookies mostly contain butter (not good for leaving outside of a fridge) but also... | Butter biscuits (cookies) and gingerbread both keep well for days at room temperature in an airtight container. Some gingerbread will keep for much longer. For most cookie recipes it's a matter of the quality spoiling rather than food safety. Pastry and biscuits tend to spoil by going soft absorbing water from the air... |
Will eggwhites clear my lobster broth
I'm planning to do a lobster broth for New-Years.
Lobster shells, browned in oven
Shallots, parsley root, carrots and other suitable veg
Seasoning, tomato paste, I think I have a reasonable slurp of Cognac avaliable.
Boil for about 15 minutes.
When I strain this, it will be clo... | Allow me to describe what happened. (TLDR; complete success)
I started out with
The regular lobster soup starter pack.
About 1.5 liters of water, half a bottle of white wine.
This isn't clear at all.
Eggwhites.
Really slow boil.
Siphon to test.
I'm ok with this.
The end result was fantastic
What really surp... |
How to substitute peanut butter for peanut butter chips
I'm making a Peanut Butter Blondie recipe, and I'm trying to make it healthier for a Health Class my son is in. The recipe calls for 2 cups of peanut butter chips and I want to use natural peanut butter instead. How would I convert 2 cups of chips to an amount of... | You cannot convert it, because they are two different ingredients.
Peanut butter chips are pieces which stay whole when baked. They don't melt, just sit there so you can bite on them after the cookie is baked.
Peanut butter is a creamy substance, and if you try to put it in a blondie, it will not form a chunk, it wil... |
How to cook scallops that will prevent them from becoming too rubbery?
What will prevent pan seared scallops from becoming too rubbery? I find that cooking them in the cast iron skillet has not created a tender texture. | It sounds like maybe you cooked them too long. Searing the perfect scallop requires a few steps, and some thought, but it is not difficult. ...and, a cast iron pan is very effective, so don't be put off by previous comments. 1. Use only dry-pack scallops. 2. Before searing, make sure that they are a dry as possibl... |
Curried parsnip soup, not flavoursome enough
I've just made a big batch of soup but the curry flavour is too subtle, how can I spice it up at this stage please? | Add more curry powder, or whatever you were using. If it's a powder, it won't need to cook much longer to take up the flavor. If it's a paste or liquid you can just stir it in.
If it's something bigger and you can't grind it, you'd need to cook a while longer to get the flavor out. If you also don't want to cook the so... |
Flammable gas emitted by sausage
While cooking a kielbasa in a toaster oven today, I noticed that periodically there would be flashes near the heating element. At one point there was a very large, bright flash of light and pop as though a flammable gas was being detonated. Some of the ignitions I was able to see in de... | Cured meat should not be emitting methane- or any other flammable gas. That would be an indicator of advanced spoilage and you would notice the smell.
A more likely culprit, in my opinion, would be fat.
Fat burns well, of course, and sausage is full of it. Tiny splatters of fat can become aerosolized and travel a good ... |
Roasting pork and traveling
I have a 4 lb pork loin to roast, approx 2 hours. I also need to travel 1 hour distance. The pork is the main entree. Dinner is set for 6 pm. What is the best method to cook the roast so that it remains moist? I cannot arrive much before 5:45 and we can eat a little later. Cook for 1 hr, tr... | That's actually just about perfect, since meat should rest before you slice it. Start the roast at 3. Cook it for 2 hours. Wrap it in aluminum foil. Put it in something to retain heat (a cooler, or even just a box with some towels). Drive 1 hour to your destination.
The muscle fibers will re-absorb the moisture, makin... |
Substituting barley for pasta
I want to substitute barley for 1/2 cup of macaroni in a soup. How much barley should I use? | The pasta in the soup is only there to add substance and calories, so the amount is not really fixed. You can change it according to your preference.
Without any further information about how you like your soup, I'd say go for a volume replacement, and add 1/2 cup of barley. When you pour a spoon of soup into your mou... |
What does it mean when a dish or product is described as "(insert culture/tradition) style"?
For example, if I have fried eggs and toast, it's just fried eggs. But if I add chorizo on the side, suddenly it transforms into "Spanish style" fried eggs.
There are many examples. When is a food product described as "_____... | Adding the word "style" to a dish or food item is a way of giving a nod to a particular culture or tradition when the end product is not authentic. While we can debate the idea of "authentic" in another space, generally the term "style" might mean that a technique was employed, or an ingredient was used, but that the f... |
What is the cocoa solids percentage of Hershey's semi-sweet chips?
What is the percentage of cocoa solids in Hershey's semi-sweet chocolate chips? Need to use it for a recipe that calls for 70-72% Cocoa solids. | I don't believe any chocolate chips are going to have that high a percentage of cacao solids. According to Cook's Illustrated the percentage of cacao solids in Hershey's semi-sweet chips is 42%. Hershey's Special Dark chips came in at 45%. Of all the bitter-sweet and semi-sweet chips they tested 60% was the highest amo... |
Why isn't my dough doubling?
Today makes twice that I've tried to make brioche and twice I've failed. I have some suspects:
Kneading-I don't have a stand mixer and mixing everything by hand, and perhaps I'm not kneading well enough. ¿Would poor kneading prevent the dough from doubling?
Yeast-I've tried dry active yeas... | From your comment that the dough does not rise at all, it is almost certain that your yeast is dead.
Poor kneading will not cause the dough not to rise.
I suggest proofing the instant/active dry yeast in lukewarm water to isolate as many variables as possible. You can even use room-temp water.
Add 1/2 teaspoon of sug... |
Double cooked pasta
On my pasta package it says something like ready for double cooking and more curiously it gives cooking times of 11 min for regular (single cooking) and 5.5 / 2 min for first/second cooking when double cooking.
I had never heard of this double cooking before. In case it matters, this was on a large... | It's par-cooking the pasta, cooling it down (typically an ice water bath), so that when a customer orders, they can significantly reduce the time needed to get the dish prepared for them.
Yes
Boiling the pasta does two things -- hydrate the pasta, and cook the starch. The hydrating continues while the pasta is resting... |
Do I have to adjust oven cooking times from recipes for more / less food?
In an oven, when following cooking times from a recipe, do I have to adjust times if I change quantity? I don't mean thicker or thinner food, I mean more or less of the same size, like e.g. more or less potato wedges.
Or does the thermostat in t... | Many ovens do not have a thermostat. They have a timer, which turns the heating elements on and off in a predetermined pattern. As a result, the oven is a very imprecise heating instrument. It is frequently miscalibrated, and even for a calibrated oven, the temperature you set is the average temperature, while the actu... |
heating ham at 200 degrees versus 325 degrees
If I am heating a fully cooked ham that directs me to cook at 325 degrees F for 20 minutes per pound (ham is 3.38#) and I want to heat it through at a 200 degree F temp. How long should I put the ham in the oven for? | Not knowing what kind of oven you have or what cut the ham is, bone in or bone out etc., I would recommend that you simply buy an inexpensive meat thermometer (less than $10 in most places) and check the ham's internal temperature every two hours or so. |
Macadamia nuts in Malaysian cooking
I've seen that macadamia nuts can be used as a substitute for candlenuts in Malaysian cooking. Is it a 1:1 substitution or do you need more macadamias. I'm not familiar with candlenuts, but pictures suggest they are larger than macadamias. | The only way the size really matters is if you're counting the nuts - unless a single nut is large enough to account for a fair proportion of the total. Weight for weight 1:1 should be good. Volume for volume 1:1 would be a good start but you may want to adjust to suit you in the future.
If you were using larger nuts ... |
Washing Griddle before first use
I recently purchased a cuisine art 5 in 1 griddle machine and cooked with it before noticing the instruction to wash it before the first time use.
Does this really make a difference? And is there any harm from not washing it the first time? | Whatever harm there was is done, so not much to do about it now, other than finally wash the thing before the next use.
New products often have either traces of materials from the manufacturing process, or a preservative coating for the time they spend between being made and being purchased; which is not generally some... |
I'm pretty sure these aren't scones, but what are they?
We've made a type of deep fried bread in my family for years, which we've called "scones". I'm fairly certain these aren't actually scones, and have no idea what their name would properly be.
The recipe is very free-form, and uses whatever bread dough happens to ... | This is a staple of Balkan cuisine. You will see it named Lángos (and derivatives) in Hungary and Mekitza (and derivatives) in Slavic languages. Either of these words is used in Western Europe, depending on which group popularized it there.
I am not sure this wording has spread outside of Europe, and cannot say if it ... |
How to cook waffles intended for freezer-then-toaster?
I intend to cook a bunch of waffles to be stored in the freezer and later retrieved for warming in a toaster or on the racks of a hot oven. I want a homemade version of an Eggo.
Should I initially cook the waffles thoroughly, all the way to crispy as evidenced by ... | We always make extra waffles for later use. For short term storage (1 - 2 days) I put them in the fridge. For anything longer I freeze them.
You definitely do not want to fully cook the waffles as they will become hard when you reheat them. (Especially if you like them crispy.) So to your point, intentionally undercook... |
What function that is suitable for baking cookies
My cookies had been bake for almost 13 minutes ...but my cookies didn't flat and it had blacken on top ... so what function that is suitable for baking cookies ... ?? Is upper-lower or upper-convection-lower or what ?? | A convection oven uses a fan that circulates the air so it shouldn't matter which self you use in the oven. I suggest you use the bake setting which only uses the lower heating element and not the roast setting which uses both the upper and lower element. When I bake cookies I baked it 25 degrees lower in my convection... |
Is it safe to cook or braise with beer in cast iron?
Is it safe to cook with beer in cast iron, for longer cooking such as braising or stews (eg, cook over 30 minutes, probably for 2 hours or more)? I saw on this question, Is it safe to cook wine or vinegar in cast iron?, where they pointed out wine or vinegar should ... | It really depends on the level of seasoning of your cast iron. If you see a really nice sheen all throughout your pan, I'd say you are good to go. The acidity of tomatoes, beer, wine, etc is problematic when the acid reacts directly with the iron. However, the seasoning on a well seasoned cast iron pan will act as a la... |
Butter in coffee
Several years ago, a friend from Ethiopia suggested I try butter in my coffee. He said it reduces the bitterness.
It did and is now my favorite way to drink it.
My question is, is this really Ethiopian or do other cultures use butter in coffee? | Not specifically butter, but to the extent that butter is cream and salt: A pinch of salt will make coffee less bitter — and I’ve heard that trick referred to as an “old church social” and also a “military” thing so I’d say part of your (salted) butter trick is widespread. And cream is also widely used.
Both-in-one doe... |
Tasting food in kitchen
When cooking (for example, in a restaurant), is it common for cooks in the same team to taste each other's dishes (still in progress), without asking for a permission? | In a restaurant, yes, cooks do a lot of tasting of others work. This is mainly for quality control and to maintain consistency of product. Example: the morning cook's souffle needs to taste like the evening cook's souffle.
Restaurant cooks are team oriented and focused on getting product onto customer tables. Restauran... |
Sous vide cooker and beer cooler
I just ordered an Anova Precision Cooker. Most of the pictures I have seen show the cookers being used in large cooking pots of water, like Dutch ovens.
Does it make more sense to cook in a small beer cooler, like an Igloo?
Doesn't cooking in mostly-aluminum pots with one of the high... | People do beer cooler cooks with a sous vide circulator (in fact, its noted by Anova, one of the most common sous vide tool manufacturers) -- primarily for going past the ~20 liter specification of the circulator to say 40-60 liters (e.g. by cutting a hole in the top of a cooler lid and sticking the circulator down in ... |
How to keep insects away
I live in a warm country, cockroaches are endemic here, and I do my utmost to keep them out. However, occasionally one will sneak past my defenses. Is my kitchen clean? You bet ya! Have I done enough to stop these invaders, I thought so... But obviously not. What is the best way to keep th... | I've had problems with insects, even when I lived in a relatively cool place. (My apartment was next to the trash chute, and on the day they sprayed for bugs, it would drive them into my place for the better part of a week).
To help prevent long-term visitors, you want to remove sources of food. A big one is areas of... |
Cooking time for steaming vegetables "Al Dente'?
I have a pack of mixed vegetables (peas, broccoli pieces, green beans and diced leek) that I want to steam in a two pan vegetable steamer (the bottom of the top pan is perforated).
The pack contains vegetables that are:
Mixed together (and cannot be easily separated).
... | Here's a guide to steaming times for vegetables.
From that guide your ingredients take:
peas, sugar snap, whole pea pods, trimmed - 5-6 minutes
beans, whole - 6-10 minutes
broccoli, trimmed stalks split in half or florets - 5-7 minutes
leeks, trimmed, cut in half - 5-8 minutes
As you can see, there's a bit of variati... |
Baking chicken in the oven
Can I bake small pieces of chicken in the oven on a metal bake sheet? Or would glassware be better? When I say small, I mean 1/2 inch pieces | I think you are better off sauting small pieces of chicken on the stove. Small pieces of chicken cook very quickly and can dry out in the oven. |
Is it possible to destroy the seasoning on cast-iron by getting the pan too hot?
Yesterday I thoroughly cleaned my cast iron pan, reseasoned it four times for 30 minutes at 450 with liquid canola oil. The seasoning looked really good, and I had a great sheen across the entire bottom and sides of the pan.
I cooked baco... | As Jolene linked to in comments, one can certainly burn off cast iron seasoning at a high enough temperature. The exact temperature where it will begin to disintegrate depends on exactly what the seasoning layer is like (composition of oils etc. used to treat it, thickness and number of layers, how thoroughly the oils... |
Tough Stew Meat for a Carbonnade
Tonight I made a Carbonnade Flammande (basically just a Boeuf Bourguinon with beer instead of traditional red wine). I have made this stew before successfully, but this time the meat was very tough! I'm trying to troubleshoot, so here are some details.
First, I browned the meat (chuck)... | It sounds like you did everything right except you didn't cook it long enough. Pre-cut stew meat is often from tough cuts, and can sometimes take a long time to get tender. I would suggest lower and slower next time. Also, maybe you didn't rest the meat after cooking, I would suggest resting at least 30 minutes but giv... |
Dicing Hot Tamales (candy)
I wanted to cut up some Hot Tamales candies for cookies, but had a horrible time cutting them. I couldn't get the candies small enough and they stuck together. I tried cutting with a knife and a food processor, the candies stuck to the blades. The hot tamales candy are large and difficult... | Freeze them. After they are frozen, put them in the food processor and you should no longer have the issue of them sticking to the blades. As Dougal mentions below, you can also freeze the blade to help keep the temp down. |
Keeping the taste consistent in hummus after initial cooking
I make hummus a lot and love the taste. My recipe is pretty refined now - it could probably go commercial.
There's one problem though: the taste degrades substantially after a night or so, and I'd like to see what I can do to tackle this. Especially the chic... | Fresh-made hummus, without any preservatives added, will usually start to spoil after a couple of hours. This is actually perfectly normal behaviour, as the warm protein and fat rich environment is perfect for some microscopic friends to breed in.
This is actually why restaurant hummus is always so much better than sup... |
Black greasy residue from stainless steel pot on lid only after simmering turkey stock for 18 hours. Question is the stock safe to eat ?
Is the 18 hour simmered stock safe to eat? I don't want to poison myself .
I cleaned the stock pot and lid before use and when I opened the lid it was this black film like grease. I ... | I'll assume that the inside of the pot and the lid are both stainless steel.
The black gunk would be some sort of organic residue from the turkey or spices used. Often stocks are strained to remove the "solids" (froth) that result from the stock solution boiling.
A turkey stock solution would typically have some fat ... |
What is the American measurement equivalent of 3см.л in Russian
on a package of seasoning from Russia for Rice Pilaf, it suggests using 3см.л per 900 grams of rice. What would those measurements translate to in American measurements? I've seen translations for ct.L but not cm. Any help would be greatly appreciated. | I think this is a typo. The original is probably 3 ст. л, which means 3 tablespoons (an abbreviation for столовые ложки).
Note that, in Russian cursive handwriting, a т looks like a Latin small m, and can also, with the wrong amount of slant and writing speed, look like a Cyrillic small m. I don't know where cursive h... |
Do I need to wash the flax and sesame seeds before grinding them?
I have a bag of flax seeds and a bag of sesame seeds from Food to Live at Amazon. I want to grind them in a coffee grinder, and eat their powder.
For food safety and health consideration and best absorption,
are the seeds ready to eat from the bag?
D... | Yes, they're all ready to eat.
Washing them is just going to get them wet, and it'll be difficult to impossible (especially for the flax) to get them dry enough to grind to a powder.
People do sometimes soak flax seeds, or mix ground flax seeds with water, in order to get something to use as a vegan egg substitute, but... |
Are the citrus seeds necessary when making marmalade?
Are the seeds necessary when making marmalade to extract pectin? If so, should the seeds be whole or ground up? Is the best way to keep them separate with a cheesecloth bag? This recipe is with Seville oranges and low in sugar. | Without seeing the recipe and procedure, it is hard to say if the seeds are necessary, there are many recipes for Seville orange marmalade that don't call for the seeds, and some that do. There is a good chance that they aren't essential to the recipe, that being said:
There is pectin in the seeds of citrus, but there ... |
How to prepare celery for dipping?
I like celery with dips (e.g. blue cheese or ranch dip) but I am not sure what is the best way to prepare the celery petioles: Of course I clean them. I also remove the very lower, white parts (which are often more dirty and spotted) but what else? Remove the leafy top parts? What bo... | It's all edible, of course. So, much if your treatment is personal preference. I find that the outer stalks are typically more stringy than the inner ones. You can use a vegetable peeler to remove a layer of strings from the stalks. That can help. |
Optimize use of seasoning in salty food
How can i optimize the use of seasonings in salty food? When i cook, for ex, chicken breasts, i always put way more pepper and paprika than the original recipe (however, i put the same or an smaller amount of salt) but in a lot of cases, my food comes out tasteless!
Does the am... | Crickey, where to begin. Firstly there is a great article here which will put things far more eloquently than I can. However, everyone is different. I assume that you are cooking for yourself/friends/family, and not in a professional setting. Salt brings out flavors, and unless you actually want to taste salt (for ... |
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