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Scurvy grass - preparation and kitchen utensils So, as many of you may know, I live on a boat, traveling the world by sea. Though today in most places it is possible to obtain at least some decent nutrition no matter where (Azores sometimes impossible), I am interested. Scurvy Grass, what is the best preparation for...	I would suggest that you look to Rene Redzepi's new Nordic cuisine, which sources the very type of ingredient(s) in which you're interested. Common scurvy-grass grows along French, northern Spanish, Danish and Norwegian coasts and on mountain peaks in Western Europe. Weigh anchor and sail to the Basque Country coast, a...
Why is my sourdough too sweet? I’ve been feeding my 40g sourdough starter with 40g water and around 45g wholemeal flour (for a firmer consistency, as I’ve had bad experience with liquid accumulating on top) each day. It initially started smelling quite acidic and yeasty and started bubbling nicely. From what I had rea...	Lack of sour indicates more yeast activity over the souring lactic acid bacteria (LAB), and using a firm starter from that link favors yeast and not LAB. For more sour, increase the water content. There's a bunch of other dials you can fiddle with, Ken Forkish in "Flour Water Salt Yeast" indicates that a "warmer levain...
What is the lowest temperture I can use to cook fresh pasta? Say I want to cook fresh pasta and I don't have access to a stove or hotplate. I can heat water with an immersion circulator. I can get close, but can't achieve a boil. What is the lowest temperature needed to cook fresh (water and/or egg based...but not ...	Cooking pasta at a full rolling boil (100°C at sea level or less at higher altitudes) is just conventional, it is not the boiling the cooks pasta but the temperature: pasta cooking is influenced by three factors: water penetration inside the pasta, gelatinization of the starch (it normally occurs at a temperature betwe...
Cooking beef goulash in a slow cooker with a temperature controller, what temperature? I bought a slow cooker: and connected it to a temperature controller: Usually precise temperature control is employed in sous-vide, but I don't want to cook food in plastic bags, only I want to adopt to precise temperature control...	Here's an older answer to a similar question that is potentially quite relevant. I won't reproduce the text in full, just pull out some of the salient points. Goulash being a stew, traditionally cooked with tougher cuts much higher in collagen, your ultimate goal is to break down that collagen into gelatin. Traditiona...
Does cooking octopus in salt or pastry crust produce juicy octopus? I've been reading up on octopus preparation and the different methods used to tenderise the meat. Rustic recipes call for a good beating against a rock until soapy, others talk of a long boil or braise. Papaya has been mentioned as has a pre-cook free...	ok, so octopus either needs to be cooked for a very short amount of time (just until it's barely cooked through) to keep the muscle tissue tender or for a very long amount of time (2 hrs plus) to break down the connective tissue. The tenderization methods that involve beating it against a rock or whatever are usually f...
What caused the crust on on the top of my bread to separate from the rest of the loaf? I used this Portuguese sweet bread recipe. The bread came out with a great crumb, great flavor, and a great crust. The problem is that the crust on the top separated from the crumb on the top of the bread: I followed the recipe. Th...	What caused it: it's gotta be gases from the yeast exhalations which are unable to escape the air-tight envelope of the crust layer. So they just build up in a bubble right under the surface. Cutting some of those large gashes or cross-hatches into the top of the bread before baking should break up the outer skin of th...
How to tell if eggs are rotten Over the past couple of weeks our local supermarket has been selling eggs very cheaply. (large eggs for half the price of medium eggs). So we've been eating a lot of eggs, not a problem, but I still have a few dozen left and need the counter space. I am well aware of the drop them in ...	There are only two methods I found fool proof: If in doubt, assume it gone bad. Break the shell, open it, and see & smell. Pour content into a glass, not directly on the pan or whatever. That way, if it's good you can still add it, and if it's bad, your dish is not ruined. I prefer method 1. if I can afford it. On th...
Extracting flavor from lemon zest What are some good ways of getting the most flavor out of lemon zest and into sugar+water? I’ve steeped them in the liquid that was just to the boil and left it to cool. But I wonder what better techniques might be available. I beleive that the “essence” is oily and doesn’t wash out ...	The flavor of lemon zest is in the oils contained in the skin, the best way to extract them is to mechanically extract them, steeping in hot water isn't going to do much for you. First, grate the zest using the finest microplane grater you can get, the more surface are you have the better. Second, you need to crush an...
Difference between saucepan, frying pan and skillet What, if anything, is difference between a saucepan, frying pan and skillet? I am heating up some frozen vegetables and the directions said to boil 1/4 in a saucepan. This doesn't really work as 1/4 cup is not much and the pan I used is so large it barely covers the ...	Skillet and frying pan are fairly interchangeable - generally a broad (usually around 30cm), circular pan with slightly sloped raised sides around 2-4cm high. Saucepans are much deeper in relation to their base width, however. Saucepans come in a variety of sizes, with small pans generally being about 15cm across and a...
Any benefit to buy high-quality meat for a mediocre cook? Quite honestly, I consider myself a mediocre cook as I am consistently able to make decent dishes. Nothing I ever make is fantastic and almost never terrible. The question is this: will my cooking benefit from buying higher-quality meat even though my cooking s...	This is a great question, but not one that can be answered with "yes" or "no". In some areas, it is known that the professional grade tools and ingredients require much skill to use well and so the general public is better off using consumer grade tools. (Try tasking the average office drone to create a report with Wo...
What is the name of this Czech bread? I recently went to a Czech restaurant and ordered the meal pictured below. It was well made and is one of my favorite meals at that restaurant. I want to try and make the "bread" (if that's what it's called) that was on the dish, but I can't figure out what it is. Here's a photo o...	I can't tell for 100% certain from that photo, but I believe it may be Houskove Knedliky, a sort of unstuffed dumpling common to many Czech dishes. The variety in your image looks similar to Houskove Knedliky v Ubrousku, literally "Bread Dumplings [cooked] in a Napkin": http://www.trixicooks.com/2015/10/houskove-knedli...
How hot is the bottom of a pot of boiling water? I need to put a plastic bag in a pot of boiling water. The bag is rated to handle up to 200C (400F). I will be using a stainless steel (or aluminum) pot on a gas stove. I am worried that the temperature of the metal touching the plastic bag will go higher or near the li...	At a full boil, the water and steam will all be 100C, even close to the bottom, so you'll be totally fine if the bag's just in the water. (With a big bag obstructing the flow, it may be a bit less than 100C at the surface, but I don't think that's a concern for you.) If a significant area of the bag touches the bottom,...
My overnight sour dough went slack, could my 'starter' have eaten too much gluten? Was reading this question and reply, and wondering if it may pertain to my last night's effort for a good 'artisan' style sourdough loaf today: How does a sourdough sponge work? At the end of the question, and answer, it was said that t...	There is no way to answer all you questions definitively. I can say your conversion most probably off because cups are not a precise way to measure flour by weight. First and foremost if you want to bake bread on a regular basis learn to use the bakers percentages and the metric system. Buy a quality kitchen scale. ...
Flavour Enhancer 635 and Vegetarian The flavour enhancer E635 is a combination of E627 (disodium guanylate) and E631 (disodium inosinate) and is in Fantastic Noodles (Chicken). If I am correct, the flavour enhancer 627 is isolated from sardines and/or yeast extract and 631 can be prepared from meat extract and/or drie...	E627 can be produced from seaweed, and 631 may be produced from tapioca starch. Thus, both may be properly vegan. Or not. What does it make the food? With all honesty, it makes food don't know category. You can't assert it's vegan, and you can't be sure it isn't. If you are going to feed your vegan friends, buy ingredi...
How do you minimise hand washing between every step to keep tools clean? Say you cooking beef steak: You have to unwrap the beef from its packaging, lay it down, get blood on your hands, wash hands, sprinkle salt, wash hands, grind pepper, rub the seasoning into the beef, wash hands, grab the tongs etc.. Is it normal ...	Bad news first: Frequent washing is part of clean cooking. And while the TV chefs might seemingly ignore this step and simply wipe their hands on a towel, note that they a) typically don't serve these meals and don't do the cleanup after the show and b) the shows are heavily edited - no viewer wants to watch the chef w...
Can I use amaretti cookies in a cheesecake crust? I'm making a cannoli cheesecake from this recipe (http://www.delish.com/cooking/recipe-ideas/recipes/a43604/cannoli-cheesecake-recipe/). I will be adding 1-2 tsps of cinnamon to the cheesecake batter and possibly almond extract. All the recipes say to use a graham cr...	Sure you can. Just blitz the cookies in a food processor, and add a stream of melted butter until you can form the crust into a ball in your hand. Then just press the cookie mixture into the pan you want to bake the cheesecake in.
Are paper kitchen towels food-safe? When I fry pierogi or potatoes, and even though the oil I use is minimal, I try to maximize the oil I discard by letting the fried food sit on a paper kitchen towel to cool down. (Specifically, "Bounty Plus" towels, if it matters.) I'm concerned that the flow of liquids is not just ...	I will put this as an answer as I might be too long winded for a comment. The US, and most places have agencies that set food and food handling standards. I will not get into if those standards are the best, right, too high or low, ect., only state that those standards are when the agencies have deemed qualify as safe...
Is it possible to make non-sweet icecream (i.e. with no added sugar or sweeteners)? I know plain frozen yogurt exists, but what is so special about sugar that there doesn't seem to be a non-sweet substitute?	Sugar does more than just make ice cream sweet. It also controls the way ice cream freezes. Without it, you tend to get bigger ice crystals, which have an unpleasant mouth feel. There are substitutes. Breyer's sugar-free ice cream, for example, has guar gum, polydextrose, cellulose gum and gel, and maltodextrin, among ...
Why does this sourdough recipe call for 2 and 1/3 cups starter? Isn't that too much? The recipe at this popular site says 2 and 1/3 cups of starter and 3 and 1/3 cups of flour, along with water (1 cup). Is there a printing error? Other recipes are about tablespoons, not cups. http://www.culturesforhealth.com/learn/sou...	That is quite a bit of sourdough starter, but not extremely so. In sourdough recipes that also include yeast in the loaf, you might see measurements of a cup or less, but a tablespoon of starter in a loaf would be pretty negligible. The recipe here does not include yeast other than what's in the starter, so 2 and 1/3 c...
What is this Austrian dish? It resembles potato croquettes? I'm searching for a recipe or just anyone who knows this dish, I think it sounds like 'rostitachen' but I can't find any recipes online or anything about it! They are like potato croquettes filled with cheese and veg or mushrooms.	The term you are looking for is "Rösti-Taschen". Alternatives could be for example "Rösti Tascherl" (Austrian diminuitive) or "(gefüllte) Kartoffeltaschen" (denoting the ingredient). They are sold as convenience food by various suppliers (1, 2), recipes to make them from scratch seem rather scarce (and typically in Ge...
Would it really be possible to cook a fish in clay? Awhile back I read about in a fictional book a person who had no cooking utensils placed a gutted, cleaned fish in clay and baked it, and afterwards broke the pottery on the outside to get the fish out. If someone were to really do that A) would it work? If so how l...	Baking fish in clay is like baking the fish in an impromptu duch oven: it keeps the moisture inside the meat, unlike roasting the fish on a skewer. The clay should impart only very little flavour. If you use the clay directly on the fish, the skin typically sticks to the clay and is removed with the clay. Other methods...
Which type of onion for homemade onion rings? I've seen some recipes, like this one, but they don't specify which type of onion to use. What kind of onion is good for onion rings? E.g. is it better to use yellow or red, sweet or tart etc?	You can use any onion variety you want; it depends on your tastes (and availability). White onions have a shaper, more pungent flavor, while yellow onions have a nice balance of sharp and sweet (and become sweeter the longer they're cooked). Sweet onions (Vidalia, Texas, Maui, Walla Walla) are not as astringent and hav...
Coffee in a rattlesnake recipe? Why? WARNING - IF YOU HAVE A PET SNAKE LOOK AWAY NOW! The quest continues! The back story to this question is: My friend is competing in a competition, the main ingredient should be lizard, however I pointed out to her that some people didn't like talking about lizard. I suggested sn...	It's not a mistake. It's there because people like the taste of coffee in meat dishes. It adds some richness to the flavor, definitely something that works well with meat, and I doubt rattlesnake is any exception. I've had chili with coffee in it, and plenty of barbecue rubs with coffee. (I don't remember a specific re...
Liquid underneath clotted cream TL;DR Why do I find liquid at the bottom of the pan when I make clotted cream? I've read about clotted cream in books all my life, but it wasn't a thing where I grew up. I recently discovered this recipe online and have tried it out a few times. I follow the directions exactly: Set con...	Every recipe I've ever seen for homemade clotted cream has mentioned that layer under the clotted cream. Clotted cream is essentially clotted milk solids (similar to butter or cheese, but obviously made quite different, and with a different taste), and the leftover liquid is analogous to the whey left over from chees...
Chilis that taste like habanero I like the fruity taste of habanero a lot (the red ones if that matters). But I usually get stomach pains after eating them (not that it stops me). Are there any chilis that taste similar to habanero but burns less/are easier on the stomach/have less scoville rating?	Allepo pepper has a fair bit of fruitiness, but it's typically only available dried in most areas, not fresh. And I suspect it may be harder to get these days with the conflict in the area where it's grown. What you can do, however, is change how you use habanero peppers. Add them whole to recipes and remove them befo...
Overmixed pate sucree I overmixed my pate sucree and it is now very soft (see picture). Is there any way I could fix it? Recipe: 1/2 cup/120g cold butter 1/2cuo + 1 tbsp/ 70g icing sugar 1/4cup/25g ground almonds 1 pinch of coarse sea salt A few drops of vanilla extract 1 egg 1 2/3 cup / 200 g cake flour. I realised ...	Solution 1: Use it as poundcake batter. Judging by the photo, it looks a lot like perfect cake batter. Solution 2: Chill it well, work in the missing 80g flour, chill again. Use as planned, accept that the pie crust might be a bit tougher than expected. Adding a pinch or two of baking powder to the flour can counteract...
Is there a substitute for cheese salt? I've started to learn how to make cheese and all the recipes call for cheese salt. What is it about this particular salt that makes it different than others? Some of the reading I've done have a few comments that suggest there is no difference between cheese salt and fine table s...	Cheese salt is just non-iodized salt, generally in flake form; the iodine would interfere with the cultures, and flakes are good for salting surfaces. So kosher salt and flaky sea salt are both essentially the same thing and viable substitutes.
Soften fats for buttercream I am trying to make a stable buttercream and I am using butter and shortening [in the UK we call it trex or cookeen]. However, in this cold weather the fats are not getting to room temperature. What is the best to soften them? I don't own a microwave.	I have had to deal with this several times recently as the people who I bought my house from didn't see fit to have a radiator in the kitchen, so it is often cold in the winter. There's 2 things you need to deal with, one is getting the butter up to temperature and the other is keeping it there. Radiators do work, but ...
Crab - brown meat looks grey Yesterday I cooked two brown crabs for dinner. Both were alive and kicking immediately before I cooked them. They weighed 700g each and I boiled them for 19 minutes. The white meat in both was perfectly cooked. When we broke in to the main shell, the brown meat in one was perfect - the sli...	Did the shell on the grey-brown one seem heavier or look weathered? I have had this more with local caught when I was on the coast than commercial crabs, but, I have had occur something which sounds like what you are describing. When a crab is ready to change its shell, before it loses the old one it will build up a ...
How to get rid of chili-peppers on fingertips? When I cut chili-pepper, it takes more then a day for the chili to disappear from my fingertips. It is particularly hurtfull when I put in my contactlenses. Is there a way to get rid of this chili more quickly?	Capsaicin, the active compound in chillies, isn't soluble in water so it's hard to wash off. As a contact lens wearer you might prefer to wear disposable gloves to prepare them. It is soluble in fats so my wife's approach (she wears lenses, I don't) is to rub olive oil into her hands, then wash with soap and water. It ...
Dry baked goods I've recently purchased new ovens and was excited to bake in them as the heating circulation was supposed to be superior and temperature more accurate. Most of the baked goods in the new ovens are not as moist as previous goods, particularly items made with yeast dough but cookies seem to be drier as ...	Have you made any adjustments for the new ovens? One thing is checking if the temperatures are the same as what's indicated (which is most helpful if you also checked that the temperatures on the OLD ovens were the same as indicated, or know how far and in what direction they were not.) In addition, if you have move...
How do big companies can products at large scales? Canning product in small batches can be done using bath or pressure canning. But it takes a long time for canning a small batch. I was wondering how big companies do it at large scales.	What I've seen (on TV, not in person) is typically somewhat different than a home process - the food is sealed in the cans (raw) and then run through a giant pressure cooker, typically on some sort of conveyor system, and spends a number of hours being cooked in the cans at the same time as it's being "canned" (heat-pr...
Is poultry suitable for dry aging like beef is? In "The Science of Good Cooking" it is said that the reason why a roast at a restaurant tastes so well is because they age their meat for days. Enzymes break down the protein (not collagen) and make the muscles more tender. I wonder if that same process is applicable to ...	Putting health and safety concerns aside, there are a few reasons why dry-ageing chicken or other poultry is unheard of (or at least very rare): Poultry is usually tender meat by nature Poultry easily dries out when roasting/pan frying/baking. Dry ageing would mean the meat starts off drier to begin with The flavour p...
I am unable to eat tomatoes. What can I use instead, especially in soups? My digestion doesn't like tomatoes, and all the soup recipes I like call for them. Is there anything I could substitute?	There is an alternate product available that does not contain tomatoes. It is called Nomato . It is described on the home page as: Nomato sauces are a delicious natural alternative to traditional tomato based products. Additional info: Nomato may be substituted in any recipe using tomato sauce, barbecue sauce, ketc...
Can you peel a soft boiled egg? Is there anything other than the temperature of the shell making it difficult to peel? I'm sure the white would be firm enough to withstand a gentle peeling if you're careful? I was hypothesizing about it as a potential easy alternative to poached (all contained nicely in it's own shell...	Yes it is absolutely possible! Soft-boiled eggs are delicious. I make them all the time, love it especially on ramen: ( source ) The trick is to boil the egg in a rolling boil for 5 or 6 minutes depending on the size of the egg, then dumping them in cold water to stop them from cooking further. This product might help...
Safety and quality of low-price imported beef sold in US supermarkets As a recent resident of Southern California, I noticed in a supermarket very impressive looking sirloin strip steak for $4.99 per pound. Regular prices in other markets range from 10.99 to 29.99. The beef at this incredible price is from Mexico. Is ...	Exporting meat into the United States is not a simple or easy matter. From the United States Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS): Checklist for Importing Meat, Poultry and Processed Egg Products This checklist is provided as an overview of the steps needed to be taken when you wa...
What are some kid-friendly dishes from Kenya? Background: Last year, my kids' school play was The Sound Of Music. I was asked to make food for the cast party. No problem. My family is from Austria; I made schnitzel for 75. It's mentioned in one of the songs and, of course, I did not make it with noodles because nobody...	The Kenyan Food Overview: 20 of Kenya’s Best Dishes by Mark Wiens should point you in the right direction. He lists ugali (cornmeal), irio (mashed peas and potatoes), githeri (beans and corn), pilau (spiced rice), stews (beef, goat, chicken, other animals), wali wa nazi (coconut rice), sukuma wiki (collard greens/kale)...
Can I substitute bread flour for AP flour in banana bread recipe? I have bread flour (King Arthur) at home all the time, but I don't usually have all-purpose flour, as bread is pretty much the only thing I bake from scratch. I want to make basic banana bread following this recipe. I have never made banana bread before...	With some precautions in your mixing method, you could substitute Bread Flour for AP Flour in Banana Bread. Mind you, it may make a stronger, more dense, more chewy banana bread than people expect--but it would still be pallatable, some may even prefer it. As discussion here points out: the main concern in the substitu...
Alternatives to using yeast In baking Making cinnamon buns and recipe calls for dry yeast, I don't have any yeast and was hoping someone has encountered same issue. Any suggestions to alternatives?	Probably the best advice is to look up a recipe that doesn't need yeast to begin with (searching "cinnamon roll without yeast" got me a bunch of recipes), or you can try looking for "quick" versions of cinnamon rolls - quick-bread is, well, quicker to make because chemical leaveners are faster than using yeast, so agai...
Preparing/Storing freshly made noodles/pasta We picked up a noodle maker recently - it mixes dough than extrudes noodles kinda like this I figure I could prepare a large batch - and store it somehow. What's a good way to store home made noodles? Precooking is fine (the 'proper' cooking time for this is about 6 minut...	I spread on a floured plate in one layer (usually multiple plates), place in freezer, then, when frozen, move to freezer bags. You may have to tap plate on counter (I use plastic plates) to loosen pasta that may have frozen to plate. It will last at least a month in the freezer in this state. When ready to cook, simpl...
Is there any advantage to cooking steak on the bone? My local butcher sells ribeye and sirloin steaks from Basque and Galician dairy cows on the bone. All of their products are fantastic but I question what effect cooking it 'bone-in' has. Is there any advantage - in flavour/texture/ease of cooking- to cooking steak o...	Well, many steak experts have held for years that bone-in steak just tastes better, something about that marrow being good. J. Kenji Lopez-Alt from Serious Eats tested that theory. He found that the steak bones were too impenetrable for the marrow to actually flavor grilling steak, but that the bones provided beneficia...
My yeast looks lke brown water I am making bread and my yeast is not foaming. I am using water at 110 F and my yeast is good - I recently used it a couple of days ago, and it worked fine. This time, it looks like brown water; it has dissolved, but never foamed. I keep my yeast in the refrigerator. Instead of using it...	110F is almost too hot for the yeast. 100F works just as well and leaves a threshold of safety. You do not have to warm the yeast before placing it into the water. Try 1/2 tsp of sugar in 50 grams of 100F water to start the yeast. It should be a party in there within 10 minutes. If not, you've got dead yeast.
How do I properly substitute flour and water for sourdough starter? I have a sourdough bread recipe that I want to try. The recipe calls for 2 cups starter but I do not have that much. It says I can use less and to just make up the difference with equal parts flour and water. If I use 1 cup of starter does that mean I...	Starters are typically maintained at 100% hydration. That means equal parts water and flour. So, in your case, mix equal parts water and flour. Measure 1 cup of that, and add it to your mix. Of course, this will mean that all of your starter is gone. Alternately, feed your starter (equal parts water and flour) wi...
How to mix large amounts of sponge for bread? I am making large batches of bread with 100% hydration poolish. In the current situation, using a large mixer and then having to clean the bowl after is not an option because of time. Mixing by hand does not effectively eliminate all lumps of flour. A dough whisk is not la...	Our local large bakery has mixers that have a tiltable bowl: mix, lift the bowl (with a kind of crane), dump the content out - wherever it's supposed to go. But we are talking about five to ten times the amount you asked about. For 10kg in total, you don't need a mixer. Roll up your sleeves, wash your hand and give the...
How to tell if baked drumsticks are done? I have baked my chicken drumsticks for roughly 40 mins at approximately 420 F. I do not have a meat thermometer, so am looking for another way to determine its doneness. I did some research on this, and found that the juice should run clear; however, when I cut open my chicken...	There is a common misperception about redness in chicken and what it means when gauging the doneness of the chicken. Fully cooked chicken can leak juices that are tinged with red, and fully cooked chicken can have pink meat and/or redness in the joints or bones! From the USD
Make Pepperoni out of Regular Salami So, i really love pepperoni pizza, and want to make it at home. However, in my city, i can't find pepperoni for sale in the market (i don't live in the US). So, i was wondering, can i make something similar to pepperoni by seasoning regular salami? If the answer is yes, what season...	Pepperoni is basically just a spiced pork and beef salami with some smokiness in it, you could achieve a similar flavor by using some smoked chili powder like paprika or chipotle. You also aren't going to get very far trying to make a salami spicy by adding pepper to it beforehand, like injecting it with some sort of s...
Why avoid olive oil in Gotham Steel pans? Background Gotham Steel is a ceramic coated titanium pan. It's the brand with the commercials where they put a mixer in the pan, supposedly to show that it doesn't scratch if you use metal utensils. The coating makes the pan non-stick, slippery even. It comes with the foll...	The instructions aren't telling you that there's something about their pans that makes them especially incompatible with butter or olive oil. They're saying that, since they are made to be non-stick specifically so people don't need to use ANY oil, they don't generally recommend using it, at all. Their warning to use ...
Can I use live yoghurt to kick-start fermentation? I am making a type of fermented sausage from the Faroe Islands. The recipe says to keep them above 20 degrees (Celsius) for the first 12 hours, to make sure the lactobacilli multiply enough to initiate lactic acid fermentation. Included in the sausage mix is 500ml of ...	Actually you can use live yogurt as a starter to ferment yogurt, veggies. However, if you want to make sure to have a lot of Streptococci and Lactobacilli, you can use the probiotics (in dried form) to boost fermentation faster.
Effects of Milk vs Cream vs Condensed Milk in a no-bake cookie recipe I'm looking at a pretty standard no-bake cookie recipe (this one uses brown sugar over white but I've seen the same recipe on at least 10 websites), 3 C oats 5 tbsp peanut butter 2 teaspoon vanilla 2 C brown sugar 1/2 cup milk 1/4 cup butter The ...	The primary difference between cream, condensed milk*, and regular milk is fat content. Cream has the most fat (about 36% fat), then condensed milk (about 9% fat), and finally, regular whole milk (about 3% fat). A cup of cream has about 12 times more fat than whole milk! Increasing the fat percentage in your cookie dou...
Why does almond milk make eggs stick to a nonstick pan? I was doing an experiment when I was making eggs this morning, and tried friendly farms almond milk instead of regular milk in my eggs, and the eggs stuck to the pan, when they normally won't without anything. Why did this happen? Method: crack eggs pour in a lit...	If the friendly farms almond milk you used is the original variety, this has sugar in it in the way of cane juice so that's why your eggs did what they did.
substitute for chickpeas in "bean blondies" I'm trying to make "chickpea blondies" However, my brothers won't eat them because chickpeas are estrogenic. In the recipe, you have to puree the chickpeas, add some peanut butter for strength and taste, and then bake it. So it needs to be relatively firm, sweet or nutty, an...	I've had great success with black bean brownies. Most recently I tried this recipe on recommendation from a friend and it turned out quite well! Very rich, great-textured brownies. The batter is quite thick, though, so make sure your blender/food processor is up to the task!
Fish always giving bitter/unpleasent taste/smell When I make fish in a soup(no ingredients, just water, salt and fish) I notice the soup water tastes bitter/unpleasent and I stop eating it. This can happen with any fish - it's the same taste and smell. Sometimes when I cook whitebait from from frozen(which was appare...	Start with a fish stock instead of water. Cook that with whatever vegetables you want to put in it, add seasoning and get the broth to the flavor that you want. During the last 3 - 4 minutes of cooking, add your cut fish and just allow it to poach in the broth for a minute or two, cut the heat, let it sit for a few to...
How to cook small fish(unfrozen and frozen) in water without overcooking? I believe the rule is that fish which is 1 inch thick should be simmered for no more than 10 minutes. What about fish like anchovies, whitebait and sardines which I think are less than an inch thick. How long should they be simmered for in orde...	As with all fish, just don't cook it any longer than necessary - all you need is long enough to get the temperature up (to 145F/63C), and anything past that is just overcooking. Boiling is a really fast cooking method, and simmering or poaching is not much slower. Note that this also means removing it from the water as...
Using maida + bread flour to create AP flour substitute This is a follow-up to my earlier question about using bread flour instead of all-purpose flour in a banana bread recipe. The consensus was that using bread flour would yield a denser, chewier loaf, which could be undesirable (or perhaps desirable, depending on t...	Yes you can. Truth of the matter is... If you work in a pastry shop (which I did for a number of years), you use hard flour (high protein) for bread. You use cake or pastry flour for, you guessed it, cakes and pastries. If you really need an AP flour, it's fine to blend. However, I was taught, and still to this day be...
How Long is the Shelf Life of Refrigerated Eggless Mayonnaise? I have learned to make mayonnaise using only oil, milk, and lemon juice. If I store this in the refrigerator, how long will it remain safe to eat?	According to the recipe here, Milk Mayonnaise will last about a week in the fridge.
What is the film on top of tea? The quiet surface of a cup of tea always seems to be covered by a thin, immovable film, even when convection currents are still moving things around inside the liquid at some speed. The surface reflects light a bit like oil. When touching the film with a spoon it seems to crack like ice...	The scum on the top of the tea is due to hard water (ie calcium carbonate) deposits combining with the tea and reacting with oxygen, this article has some more details if you are looking for them. I live in a hard water area and I use brita filters to get rid of some of the hardness, I know when the filter needs changi...
Is the advantage of wagyu and other fine beef obliterated when formed into minced burger patty? The best thing about wagyu and similar cuts is its fine marbling. I've recently seen a 'wagyu-beef-slider' on a menu at an upstanding and well respected establishment. Upon internal reflection of appetizer selection (whic...	The main thing that wagyu is supposed to get you is dense marbling. That's especially important for cuts low in fat, like the filet and the sirloin. That is, steaks. The rest of the cow has to go somewhere. The parts that get ground into burgers on conventional cows might as well go into "Kobe sliders". There will be s...
Brown sugar + Bread =? So I always put bread in my brown sugar just because that what my mom always did, but I never understood why? I think it's supposed to make the brown sugar not clump. How does it work?	The moisture from the bread is absorbed by the brown sugar. After a while, the bread will be like a withered old mummified piece of white toast. Get rid of it, and put a new piece of bread in there.
Can I use parboiled basmati rice just like ordinary non-converted basmati? tl;dr Do the cooking time, behavior, taste, and texture of parboiled rice differ significantly enough from non-converted rice such that a simple substitution will yield undesirable results? I accidentally purchased a large bag of parboiled bas...	Parboiled rice should be cooked more or less the same way, but may come out a little less sticky than regular rice. It should taste exactly the same. Your recipes should work just fine. I would probably do a trial run with a quick batch of the plain rice as you would normally do it just to make sure since parboiling a...
What is the term for 'sunny side up' omelette? I have a technique when cooking omlettes where you only cook them on one side, and gather up the edges - but let the cheese accumulate in the soft centre. Friends have suggested several names for this: scramelette sunny side up omelette soft-centred omelette The though...	I believe that is called a classic french omelette. "Sunnyside" comes from frying unbroken eggs, where the yolk resembles the sun, and by not flipping the egg over makes it "Sunnyside up".
How to apply oil when seasoning wood cutting board? I used a fair amount of coconut oil to apply to a wood cutting board, but wasn't sure the best way to apply it. I used a butter knife and then followed up with a paper towel to remove some of the excess oil. Is there a better way to apply it, for example, using a se...	No need for elaborate application techniques (brushes, spray, etc.). When I worked in an old style restaurant, the Chef had me: clean the block with a wire brush**, then wipe free of dust pour any cheap vegetable based oil directly on the block use one of the towels from the linen service and vigorously rub the oil in...
Does mayo "break"/decompose if you stop whisking then whisk the other way? Is is true or an urban legend that if you whisk the opposite way while making mayonnaise (after you've whisked in one direction for a while), the mixture will be "undone" into its components?	Welcome to the world of urban legends and old wives' tales. Handmade mayonnaise can be a fickle thing to create if you don't work within the laws of physics and chemistry and don't achieve the desired emulsion. So like with other tricky processes, many "rules" have developed, that are more myth than method. (I was even...
Is taro (satoimo) bark edible after grilling? I'm aware that raw taro is toxic and needs to be properly cooked. However, I'm seeing some conflicting information online about eating taro bark. An article on WikiBooks states, The hairy outer layer is always removed with caution since skin irritation can arise caused...	It's my understanding that cooking the taro (including the skin) reduces the toxins to an acceptable level. I think the aversion to eating the skin has more to do with texture than anything else. Boiling is also more effective at removing the calcium oxalate than baking. If the recipe is from a reliable source, I'd g...
Why does canned food expire soon once the can is opened? Canned food can maintain 1+ year in good state. However, when you open the can, the countdown starts. I read it happens because microorganism from the outside reach the inside of the can. My question is: Is it possible to keep food inside the just opened can fr...	No. When you can something, the temperature and pressure kill bacteria and micro-organisms. Once its exposed to air, you're exposing it to bacteria and micro-organisms. Despite you thinking the spoon is clean, it still has some bacteria and micro-organisms on it which will get into the food. And your "airtight" contai...
Why is there a 2 step heating process for making custard for ice cream I make ice cream frequently, with pretty good results, and I follow the same basic process for making the custard. This is the method I've seen repeated in many different recipes which involves: Heating the milk and cream, plus about 2/3 of the su...	These steps are done to ensure that the custard in the end is the best it can be. The best custard has a smooth, and creamy consistency. Warming the milk/cream with the sugar will ensure that the dairy and sugar are completely incorporated. This could be done with cold dairy, but you would have a higher likelihood of h...
How to keep chicken livers intact? I am trying to duplicate the chicken livers as made in South Africa (eg the Mozambique paprika livers Nando's has), but in my first attempt the livers appeared to partially disintegrate into an unappetizing ca-ca looking mush, yet with still some pinkish bits present. Ideally they w...	As you note, the recipe I was able to locate for Nando's spicy chicken livers (with tagliatelle pasta) did the trick. While that version calls for veg (marrow/zucchini) and pasta, here are the directions for the chicken liver and sauce. Heat 5 Tablespoons of olive oil or butter over a medium heat. Add the chicken liver...
Having trouble with the sweet & sour sauce recipe Recipe here: http://allrecipes.com/recipe/19670/sweet-and-sour-sauce-i/ Ingredients: 3/4 cup white sugar 1/3 cup white vinegar 2/3 cup water 1/4 cup soy sauce 1 tablespoon ketchup 2 tablespoons cornstarch Directions: Place the sugar, vinegar, water, soy sauce, ketchup...	5% is the acid content of most common vinegars, and if a recipe doesn't explicitly state to use a stronger one, assume a 5% type is intended. There seem to be versions of white distilled vinegar in both 5% and 10%, an even stronger version called Essigessenz at 25% (!!!) is common in Germany. You likely bought the 9% v...
How to slice bread thinly so it won't crumble? I make sandwich bread to replace store-bought. However, I need relatively thin slices for peanut butter and jelly and other kid-friendly sandwiches. Any tips for slicing bread?	What I've always found works for me is to skip the bread knife and use a very sharp, smooth knife instead - chef's knife or similar - and slice the bread gently so the sharpness of the knife cuts it, rather than relying on the force or pressure from the hand that can encourage crumbling. It also helps a great deal to ...
How do I prevent curd from getting sour? I usually take homemade curd in lunchbox to work. Since there is almost 4-5 hours gap between the lunch break and time when I get my lunch packed. I don't have refrigerator or any cool medium to store it at work. Just because of that long gap, curd usually gets sourer and becom...	As you already said yourself, cooling it will be easiest. Either use a cooled lunchbox with an ice pack insert, or, if taking it out of the refrigerator at morning, carry it in a thermos flask. Alternatively, you have to get it out underfermented and let it ferment properly during these 4-5 hours. If you are taking ju...
How do olive oils differ, and what should they be used for? Here is a question from a "pre intermediate" home cook who lives in Spain. What is the difference between exta virgin olive oil, virgin olive oil, and simply olive oil? I gather that the non-virgin one is used for cooking while the other kinds can be consumed...	I can't really tell the difference between most of the big label suppliers of olive oil within the same grade of oil. The actual grade (virgin vs extra virgin) speaks to the processing of the oil and how many times the fruit is pressed. I think the flavor is somewhat different between the grades with the extra virgin ...
Frozen Asparagus after thawed became extremely soggy and wet, any way to salvage? So I bought a bunch of asparagus from Costco and because I didn't want to use them immediately, I froze them. This week I decided to take them out to thaw in the fridge so I let it sit overnight. What ended up happening was the ice melte...	It probably won't be an appetizing texture to eat whole by itself no matter what you do to it at this point, though you can try draining and cooking - your tolerance for mushiness might be higher than mine! I'd personally blend it into a soup, so the texture isn't an issue. Things like cream of asparagus just need the ...
Can I add more pectin at the end of the marmalade cooking process? We've had a few attempts at making orange marmalade using Seville oranges that are in season right now. The problem we've had is in reaching the setting stage. We've boiled up the marmalade up to the setting point, but the "wrinkle test" has refused t...	There's no problem adding pectin later in the process, you just have to be careful how you do it depending on the form. Powdered pectin can glob up if you just pour it in, mixing it with a bit of water or cooled marmalade from your pot will prevent this. Pectin sugar or liquid pectin mixes can be added without any issu...
What can substitute for the non kosher ingredients in bolognese sauce? I am trying to make bolognese kosher for my family and struggling. Here is the list of ingredients I hope to find a substitute for: Pork Pancetta Heavy cream Milk Parmigiano Reggiano	None of those is a necessary element in bolognese; find a recipe that doesn't use them (use beef mince, or quorn).
What sauce is Gordon Ramsey using for this dish? Gordon Ramsay has a trailer on YouTube for his MasterClass course. The link for the video is here: Gordon Ramsay's MasterClass (YouTube). I have attached the screenshot at 0:21 It looks like cream or something else - is that beef wellington too? What is that sauce as I...	The sauce in question here is pomme purée. This was answered by the community but a special thanks to @Luciano, @ElendilTheTall, @GdD and @Dorothy. Happy Cooking
A different name for Manitoba flour? I'm currently in Greece, I'm trying to find some Manitoba flour but it seems nobody here have ever even heard the name. And I asked in bakeries and restaurants, too, just to be sure to find it. What a different "term" for Manitoba could be? I already checked for the translation and...	You need what Anglo-Saxon countries call "bread flour". The wheat for bread flour is not cultivated in Europe, so European bakers tended to import small amounts from Canada and call it "Manitoba flour". The term is falling out of use nowadays, at least I have not seen it much in the newer literature. If you can buy br...
Pyrex glass coffee pot I have a very old Pyrex glass coffee pot that belonged to my grandmother. As a kid, I have a distant memory of her using it on a gas stove to boil water. The pot has a picture of a flame on the bottom of it, but it doesn't say either way whether it's safe to use on a gas stove. I'm sure the...	Sounds like what you have is Pyrex Flameware, which is range safe. From the link: Flameware by Pyrex by Corning Glass Works of Corning, New York is a line of range top kitchenware... Identification of Flameware is easy as most pieces were imprinted in the bottom of each piece with the "flame" logo, plus the item numbe...
What does "heat the oven to broil" mean? This recipe states: Heat the oven to broil and arrange a rack in the middle. Then later: Broil the salmon on the baking sheet ... about 10 to 12 minutes. I don't understand what this means. What does "heat the oven to broil" mean? It definitely seems to be talking about put...	In general, there are two types of ovens: Ovens with a broiler drawer under their oven. Ovens with a second top heating element (broiler) in the main oven compartment. Your oven is the former; mine (and apparently the author's) is the latter. So, in this case, the instructions mean "heat the oven to the broil setting...
Can I make bone broth with bones without marrow? I bought some marrow bones from the butcher, roasted them, ate the delicious marrow. I then decided to make broth out of it. I've made broth many times with chicken carcasses, but not beef bones from which I have already eaten the marrow out of. Anyone have experienc...	What you're proposing is similar to 'remouillage' ('rewetting'; sometimes called 'second stock'). It's a stock made from bones that have already been used to make stock. It may not be quite as flavorful as you'd get from your first stock, but in your case, you haven't made stock with it, so any water-soluble bits that...
How do you prevent chicken from sticking when searing? My method of making stewed chicken is to sear the outside, take the chicken out, add veggies, saute, THEN add the chicken and cook until its ready. That way the chicken gets a sear and is not overcooked. But when I flip or take out the chicken the skin just sticks...	Use a heavy bottomed pan. Heat pan medium high. Add oil. Place chicken skin side down. Don't move the chicken. Once you see browning, gently see if the chicken releases. If it does not, leave it. It should release with some gentle nudging, but it should not be moved if it doesn't release. Usually the issue arise...
How do you reduce wine when deglazing without burning the fond? I have found that by the time all the alcohol has evaporated, my fond turns from beautiful brown to charcoal black. Why does it happen?	Prior to adding wine (or any liquid), you have browned meat and/or vegetables. Ideally, you are looking for a dark browning. Once you've removed those items from the pan, you add wine or other liquid. It should begin to boil. Immediately begin scraping up the fond (the brown bits that have stuck to the bottom of the ...
Looking for Rubbermaid "Servin' Saver™" container I'm looking for a specific Rubbermaid "Servin' Saver™" container. My co workers and I are having trouble finding it. Can anyone point me in the right direction? Measurements are 9 in x 4.5 in x 2 in. Measured as length width and height	These are listed as "vintage" on Amazon and eBay so I would think they are not being made any more. I found one on Amazon for $14.00 plus $5.49 shipping. There are some complete top and bottom sets on eBay but they are (relatively) expensive, around $15.00 each. I saw similar reusable containers on Amazon for a much mo...
Do I have to change the cooking time when I cook homemade noodles? I want to make my own egg noodles for a casserole dish. Do I have to adjust the cooking time? I have been told homemade noodles cook faster, does this mean I should add the noodles later? The recipe has to bake for 45 minutes. I do not want my noodles ...	Homemade noodles have a completely different texture from dried pasta. The times I've made lasagne for friends with fresh spinach noodles, they were quite confused by the texture. And even if there's lots of moisture and time for it to cook in the casserole, you need to boil them for 30 to 60 seconds or they'll disin...
Do I still add sage? I have a recipe that calls for 3/4 tsp of "Italian seasoning" plus 1/2 tsp sage. My Italian seasoning already has sage in it although I am aware that some do not. My question is do I still add the 1/2 tsp sage as it may be overpowering in sage, or do I just increase the Italian seasoning from 3/4 ...	I guess the answer to you is that we really can't give you one perfect answer. The recipe is sort of vague. It calls for "sage" rather than "dried sage" or "fresh sage" and it doesn't specify a brand of "Italian seasoning", so there's no way to know whether or not theirs included sage already. So, I'd ask myself a coup...
How long should I let my tea cool before adding unpasteurized honey to it? I like having my tea with honey. I always buy unpasteurized honey rather than pasteurized honey, to benefit from the healthful enzymes it contains that are destroyed by the pasteurization process. I have heard that unpasteurized honey should no...	Well, after a cursory look online, it looks like the honey shouldn't be heated above 95 degrees Fahrenheit, or what a "natural temperature" of a bee hive would be. Assuming you're drinking black tea, you are boiling the water, so it starts off at around 212 degrees Fahrenheit (near sea level). How long it will take for...
Dividing dough into rolls I'm looking for a good way to get uniform dinner rolls cut from a batch of dough (6 lbs dough and 4 oz per roll). I use an old-fashioned scale and I have found that unless I work very slowly, it does not measure 4 oz accurately. The pieces are visibly different in size even though they appear...	If you want to try to manage with the existing scale, it sounds like all you can do is try to measure larger quantities. For example, you could measure 1-pound or 2-pound pieces, then eyeball cutting them in half repeatedly until you get the 4oz pieces you want. When you eyeball things, it's often a good idea to try to...
How to cook ground turkey so it remains more clumpy and chunky? I am trying to make a pizza with broccoli rabe and ground turkey, and I want to cook the ground turkey so it remains slightly clumpy (such as when sausage is cooked). How do I do that?	How to do this partially depends on the way your turkey is ground and how loose or tight it ends up in the package, and whether you want to add flavors to it. If the ground turkey is tightly packed and doesn't fall apart easily then what I'd do is to put the while slab of it in a hot pan with some oil then press it ou...
Pressure Cooker "Safety Fuse Plate" Bubbles During Use I recently bought a 9.5 Quart Tramontina Pressure Cooker for the purpose of cooking dried beans and legumes since I've moved to an altitude that makes simple stove top cooking impractical. I've only used the cooker twice, and each time, it pressure locks but stea...	Beans and legumes produce a lot of scum/foam (it's a mostly denatured protein mat) while cooking. For a pressure cooker, this can clog your vents (a bad thing). So you want to ensure that not too much is produced. Your user manual should have a section describing the cooking of beans and/or legumes with appropriate ...
How much oil is absorbed by deep-fried donuts during frying? I am doing a comparison with baked to determine the amount of added fat.	I sold deep fry oil for a few years. According to company and industry studies, it could add 10%, but up to 1/4 of the weight if using the wrong oil or wrong temperature. Have you eaten a doughnut and it has the fatty taste and “bad mouth feel”- when the fat coats the tongue? They aren’t using the right oil (which melt...
All the cold pressed virgin sunflower oil in shop is in transparent bottles. Does it mean it is already rancid? All the cold pressed virgin sunflower oil in shop is in transparent plastic bottles. Does it mean it is already rancid because of exposure to light? Does it make any sense to purchase such oil now?	I'm fairly sure the manufacturers and supermarkets are not in the business of exclusively selling rancid oil. Sunflower oil has a shelf life of around two years. The turnaround time for oil is fairly high, so the bottles probably haven't been out on a relatively bright shelf for all that long. Check the use by date and...
Soaking salted anchovies & umami Does soaking salted anchovies in water to reduce the saltiness, also reduce their umami component?	Yes, it does, as both salt and glutamate (which provides the umami flavor) are water-soluble. However, salt has a solubility in water of 359 g/L whereas monosodium glutamate's is 740 g/L so the resulting anchovies will have drained about twice as much taste than salt for any given amount of soaking.
Changing Protein Content of Flour I heard from someone that you can use all purpose flour as cake flour by altering it's protein content by addition of sodium bicarbonate (baking soda). Is this really true? If yes, can someone provide me with a ratio to do so.	Sodium bicarbonate on its own is not baking powder but baking soda. A mixture of such with all purpose flour will not change the content of gluten-producing proteins beyond very slightly lowering their content per equal (to AP flour) weight of mixture. The way the gluten forms in a dough/batter, and the way the whole p...
What provides the acid for leavening in this banana bread recipe? I have made this banana bread recipe a couple of times. The ingredients are: All-purpose flour Salt Brown sugar Baking soda Bananas Butter Eggs My understanding is that baking soda requires some acid such as milk or yogurt to provide leavening. But th...	Most of the ingredients in this recipe are acidic. ph values: flour 5.5-6.5 brown sugar slightly acidic bananas 4.5-5.2 butter 6.1-6.4 The salt is neutral and the eggs are not acidic, ph 7.1-7.9 The combination of these ingredients is acidic enough to interact with the baking soda to leaven the bread. Even without ...
Is there a difference between chicken broth made with breast vs. leg meat and why? Subjectively, I have often heard people's opinion that there's a marked difference between a broth made with chicken breast meat vs. one made with chicken leg meat (assuming all other things in the process are the same). Usually, the la...	It's also a matter of palate and preference. Some simply don't care for dark meat at all, much less boiled on the bone. For some it has a bitter, or even metallic aftertaste. Breasts are lean cuts with a rather mild flavor. They don't contain nearly as much fat, and are far more susceptible to overcooking. Thus, a bro...
What makes meat overly juicey? Yesterday I cooked a steak and today I cooked another (from the same cute). Today it turned out much better and on reflection it was because it was LESS juicy. Now, I find this surprising as I always thought juicy is something desirable for meat. Also today I added olive oil where yester...	How do you control the level of liquid that comes out of a piece of meat when you bite it? Did you rest the second steak, the one you liked better? Resting meat after cooking is an influential variable in controlling juice release. This article discusses [I am not affiliated with the link]. From the article: ...as on...
Ridding cooked food of burnt particles I am preparing some fried shrimp now. The recipe requires me to boil the shrimp in a pot until most of the water evaporates. I did that and the shrimp is cooked, but some of the ingredients seem to have got stuck to the bottom of the pot and got burnt a little, so there is a slig...	I would think that would be fine, but keep in mind that rinsing is going to remove some of the flavor that you've cooked on to them. It is certainly safe, so long as the water is potable. I would even venture to say there's no reason specifically to use salt water. Looking at the recipe, it seems you're going to add...
why does doughnut powdered sugar seem cool? Why does the powdered sugar which coats the outside of powdered sugar doughnuts give that amazing cool sensation on your tongue, when the powdered sugar in the box I buy from the supermarket does not? I am pretty sure this effect is not just imaginary since I see the questio...	Summary: Most types of sugar will absorb some heat as they dissolve. Commercial baked goods often use a type of "snow sugar," which is designed to be used on warm, moist foods without dissolving. It's likely that commercial doughnuts use a lot of dextrose in their "snow sugar," which requires four times as much heat ...
Why does my 1 tablespoon of coffee grounds not equal 15 ml? The bag of coffee I am using instructs to "Add 2 1/2 tablespoons (37 ml)" of ground coffee. When I measure out 2 1/2 tablespoons onto my food scale, it only comes out to about 13 ml. Why does my 2 1/2 tablespoon measurement not equal 37 ml?	Your scale is measuring weight, not volume. Some scales do have an option to "convert" to volume, but they have to do so based on density; they don't actually know what's on top of them. So unless yours is really fancy, and has a bunch of densities programmed into it, so that you can say "this is flour" and let it conv...
What does "unpeeled" mean? I'm looking at a recipe for pot roast, and one of the ingredients is this: 3 carrots, unpeeled and cut into 2-inch pieces Am I supposed to remove the peel on the carrots, or not?	Unpeeled means not peeled. Do not peel the carrots.
Using food as a cooking fuel to cook other food? I was thinking about it and we use charcoal, gas, wood chips, etc to heat our food; for obvious reasons and since they burn for a long time. But what if, for example, you set a few steaks on fire and use those steaks to cook a hamburger? Would it improve the taste of th...	If you just want the concept, there are pasta sauces involving egg or egg yolk where the heat from the pasta is the only thing that cooks the egg. In that way you cooked your food with food, but you didn't have to do without either piece of it.
Chances of getting sick from reusing utensils after checking chicken doneness So last night I was cooking dinner for a friend, not at my house, and they don't own an instant read thermometer. I put the chicken breasts (boneless with skin on and wing attached from a local farm) into a preheated 375 degree oven. After...	The chances are very low that anyone would get sick from that because the chicken was probably already safe when you first checked it. Although the recommendation is to cook until the chicken is 160F, anything above 140F will start to kill salmonella pretty quickly, with 4 minutes at 145F being enough to kill it off. A...

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