instruction stringlengths 2 23k | output stringlengths 3 23.1k ⌀ |
|---|---|
How to stitch up filled fish?
I would like to fill a medium sized fish (rockfish) with a pesto like marinade and broil it. Could I use very slim chicken wire to wrap a couple coils around the fish to keep the filling in or should I use something else? Toothpicks won't do because the skin at the edges isn't firm to hol... | I would not expect chicken wire to be food-safe.
According to the FDA, to be considered food-safe, a material must meet several conditions:
It must not allow the migration of “deleterious substances or impart colors, odors, or tastes” to food
Be “durable, corrosion-resistant, and nonabsorbent”
Possess sufficient “weig... |
Sous Vide Frustrations
I recently purchased an Anova Precision Cooker circulator and have been unsuccessful in both attempts to cook meat using the sous vide technique, and I'd like to figure out why.
Attempt #1 - Ribeye Steaks
Setup
2 1.75" thick ribeye steaks, salted, vacuum-sealed and in the bath for about 2 hours ... | For your steaks, 5 minutes of searing seems like a pretty long time, easily enough to go from medium-rare to medium, or even more than that, depending on thickness and exactly how hot the pan is. It's definitely normal for the meat to be gray before the sear, so if your pan was indeed as hot as you can get it and you n... |
Overheated stainless saucepan - food now sticks
I overheated my Stellar stainless steel saucepan. It is discoloured and if I poach an egg in it, it sticks. Is there any way of restoring the surface? | Googling "Stellar non-stick stainless steel saucepan", I read that it has a coating of polytetrafluoroethylene or PTFE - Teflon being one of the brand names people are most familiar with for this product. Stellar Non-stick Cookware reads
Never use a non-stick pan on full heat - overheating it will almost certainly dam... |
Cold / cooked pasta safe to eat?
If I cook a pan full of pasta and then put it in the fridge, is it safe to eat it cold over the space of several days?
I'm all about the convenience and don't want to have to rely on putting boiling water back over it when it's already cooked. | According to Still Tasty, a site that utilizes FDA, CDC and USDA data, cooked pasta should be fine for 3-5 days in the refrigerator.
Use a shallow container or a Ziplock bag to store the pasta, and get it in the fridge within 2 hours of cooking. To keep it from sticking, toss it with a bit of oil. You can reheat it or... |
How to properly mix cooked noodles and vegetables?
Whenever I make basic noodles & vegetable dishes I would cook the noodles in a pot of water, while at the same time stir frying vegetables in a wok.
Then when the cooking is done, I would drain the water out of the noodles and add them to the vegetables.
The problem... | I'm assuming you mean cooked asian noodles and not Italian pasta as the two problems are different. One thing is to make sure you are boiling the noodles in plenty of water as this will reduce the starch on the noodles which cause sticking, or rinse the noodles after cooking to wash the starch off. Next, make sure the ... |
Butter spatters more than others
I usually use one kind of unsalted butter from the grocery store but my wife bought another brand for no known reason. I heated a tablespoon in a pan today and noticed it spattered far more than my usual brand which, to me, indicates more water content in the butter. Agreed? (EDIT: Yes... | Well, it seems you answered your own question, though you then expand this question of fat content to "quality."
"Quality" of butter is subjective. It depends a lot on application. Higher fat does not necessarily mean better flavor or better performance (particularly as an ingredients in things like baking). See, fo... |
Can sufficiently finely-ground matzo meal substitute for flour in leavened bread?
In the context of a question about whether or not bread made from matzo meal would be kosher for Passover, I've come to wonder if such a bread would be practical.
If matzo meal is sufficiently finely-ground (so as to match the grain of a... | First, I'd ask - why would anyone want to make bread from matzo meal even if it was the consistency of flour? Bread has leavening (yeast) so even using matzo meal, it wouldn't be fit for Passover where no leavening is allowed.
But if you're simply curious to know if it's possible using, the answer is no. Matzo is cooke... |
Can I reuse dessicant?
I was wondering if I could reuse dessicants from storebought goods. I throw a lot of dessicant packets in the bin from seaweed (dried). I also found some in packets of tortillas, but threw them in the bin.
Looking on google I see that you can do heaps of stuff with dessicants. Can I reuse them ... | Desiccants eventually saturate with moisture, making them ineffective. This can be reversed, usually by heating the packs - various "recipes" for reheating are quoted, depending on the kind of desiccant pack; for those filled with silica gel temperatures of around 130-140 degrees celsius in a well ventilated (eg slight... |
White stains that make potatoes sticking to my iron frying pan
I've got a well seasoned, never soap washed iron frying pan that I love and take care. This pan used to work well and not stick at all. Untill now.
There are now small white stains that make potatoes sticking to. Just potatoes (the last I bought, "agatha" ... | These are hard-water deposits, mineral residue from your water that can build up over time, and interfere with the pan's non-stick properties.
You can get rid of them with a paste of equal parts baking soda and vinegar applied to the discoloration, and left to do it's work a half hour or so. Attack it with a nylon scou... |
Can you slow down the time it takes for dough to rise?
I am going to make bread sticks and I don't want them to rise too soon. It is hard to predict what time my husband will get home from work. Can I slow the dough from rising too soon? The recipe says first rise about 1 to 2 hours and then let rest for 20 minutes. C... | Yes, you can easily slow down the rising time by lowering the temperature of the dough ("retarding" it, as the pros say). You can either put it in a cool place or refrigerate it; the colder it is, the slower it will rise. Dough can even be frozen and proofed later, though sometimes that will make it a bit wonky when it... |
Mexican Achiote (annatto) Chicken - alternative to achiote
This is not a spice that I would normally use.
ACHIOTE
However I was given some and then looked for how to use it. Food52 has this to say about it:
Achiote paste is a beautiful blend of spices which give the chicken a
wonderful complex flavor.
(Great re... | Achiote, commonly known as annatto (https://en.wikipedia.org/wiki/Annatto), is seed from the achiote fruit.
The seed is used for coloring more than for flavouring, often to mimic the colour of saffron. The flavour is very subtle - slightly peppery and lemony.
Saffron would, therefore, be a suitable subsitute for the... |
Whipped egg whites in Gnocchi?
I have been wondering what would happen if I tried to make Gnocchi with whipped egg whites instead of egg. I was imagining it might make them light and fluffier. Has anyone ever tried it? | It's not traditional, but adding egg white is not unheard of, though in this example, it is not whipped. There are recipes for gnocchi with whole egg, egg yolk only, and no egg as well. It might contribute to fluffiness, but it also might throw off the consistency of the dough. As you do some research on gnocchi, yo... |
Marinade sauce bottle left open for longer than recommended - safe to use?
I have a marinade bottle from Nandos, it was opened and then kept in a cupboard for about 6 months.
Is it safe to use?
I can't find any information of what could go wrong about sauces. It still smells the same so I don't see any issue aside fro... | If it says keep refrigerated and you didn't, I wouldn't chance it. A lot of things need refrigerator temperatures to prevent nasty things from growing and keep them safe. There are also some things that are actually safe unrefrigerated but retain quality better when refrigerated, and will say "keep refrigerated" on the... |
How to increase butter fat prior to browning?
I like to create recipes utilizing Brown Butter however when I am in other countries outside the USA the butter fat is lacking. May I add heavy cream to the local butter to increase the fat solids when cooked to obtain better flavor results? | The way to get more butter flavor is to use more butter.
The water's going to evaporate, and the solids are what brown.
So even if it's a high-moisture butter, you just need to cook it down 'til the water stops foaming (water evaporating), then brown it to the level you like.
Adding cream or something else in there is ... |
Grilling veggies & meat on same surface for vegetarian guests
If I grill veggies and then grill meats (or vice versa) on the same surface, is heating and brushing the grill an adequate method to assure I haven't offended a vegan or vegetarian? | My response to this kind of question is always just ask, and if you absolutely can't, err on the side of caution.
I'm assuming here that you're talking about a pretty thorough heating and brushing. If you're leaving a bunch of meat stuff on the grill, that someone could conceivably taste, that's not good - you certainl... |
Pyrex that can be used in an instant pot
What pyrex would be suitable for pressure steaming in an Instant Pot (also known as 'Pot in Pot' cooking)? I am a new user and want to make sure I have the correct cookware. | That is commonly done, and yes, any pyrex is fine for it although metal has an advantage in that it wouldn't require extra time. Anytime you use glass, pyrex, ceramic or any other heat absorbent material for "pot in pot" cooking, add ~5 minutes to the time under pressure. Anything that is safe to use in the oven is saf... |
Can I safely run the microwave for an extended time with just a bowl of water?
I would like to leave a microwave running for several minutes (2-5, the longer the better) as part of a research project (I'm measuring the microwave emissions).
Is it safe to put a bowl of water in the microwave to prevent the magnetron f... | Sure you can - heating water is essentially what microwaves are built for. They heat food by heating the water inside. So skip the pizza and use plain old tap water.
You want to take two small precautions, though:
Use a microwave-safe container, e.g. a heat-proof glass or porcelain bowl.
Take precautions against ove... |
Making molasses cookies less soft
I have tried molasses cookies with the following recipe:
3/4 cup molasses
1/4 cup white sugar
3/4 cup yoghurt
2 tbsp oil
2.5 cups flour
1/2 tsp baking soda
cinnamon and spices.
The cookies are soft and cake like. How can I make them less soft?
The original recipe called for 1/2 cup ... | Both the oil and the yogurt are helping to make these cake-like. The easiest fix might be to find a different eggless recipe which calls for butter (or shortening of some kind) and no yogurt. Maybe look for "ginger snaps", and if you don't want the ginger you can leave it out. I'm pretty sure ginger snaps without the ... |
How can I cook an egg to win at egg tapping?
Easter is coming up, and I was wondering how I should prepare eggs to be as strong as possible for a game of egg tapping?
The egg should still look and feel like a regular egg (although it's probably painted, because, y'know... Easter).
This is a cooking question, so I'm lo... | To keep this on topic, I'll focus on ingredient selection and preparation, any further hints are a physical aspect and have to do with where to hold and how to hit.
Your first goal is to find an egg with a very hard shell:
This means, find an egg from a rather young (max. 6 month old) chicken. The thickness of the she... |
Beans soaking times, flavor vs flatulence
It is known that beans contain certain oligosaccharides that cause bloating and intestinal discomfort in some people, myself included. Some of these oligosaccharides are water soluble and will be leached out by soaking and discarding the soaking water before cooking.
I feel, ... | For the actual numbers you asked for, I found rather a large variety, even from a small number of papers. All I really feel like I can say is that something like 12 hours probably gets you a substantial reduction (25-50%), and it depends on the bean.
Based on this paper which soaked for 3 and 12 hours, it looks like fo... |
What is a Sauce course?
According to the article on Full course dinners on Wikipedia, the third course of a five course meal is "Sauce":
Entrée
Main Course
Sauce
Dessert
Cigars
I'm having trouble finding what exactly this is and how one makes a sauce into a course. What sort of sauce is it? Is there something else s... | It's almost certainly made up. A user who has edited nothing else on Wikipedia added it in this revision. There has been a lot of other vandalism in the full history, some of it caught and reverted, some not.
Cigars were added in this revision by an anonymous user, and someone helpfully capitalized it (rather than reve... |
Tiramisu tastes bitter. How to fix this
I made Tiramisu but the expresso was too strong. It tastes bitter. Is there anything I can do to counteract this? | Add salt. Sodium interacts with chemical pathways in the taste buds and affects how other flavours are perceived; one of these interactions is that it balances bitterness.
The interactions can be summarised in a chart: |
Cooking ham and scalloped potatoes
At what temperature can you cook scalloped potatoes and heat a cooked ham together? Ham says 275 and potatoes says 325. | I would stick to approx 300, and put the potatoes in the hottest part of the oven and the ham in the coolest part of the oven, that should do the trick, and get ready to take your ham out before the potatoes are finished - at which point possibly turn the oven up a bit. As with a lot of cooking, it can take a bit of j... |
Rice paper cake toppers
How long will they stay looking good after placing on the cake, I'm using one on an iced rich fruit cake & trying to finish it a couple of weeks before the party | I saw no degradation in image quality (custom printed ones) in a few days. If the icing is hard then you moisten it just enough for the rice paper to stick before letting it dry again you should be fine as there's no source of moisture to make the ink suffer. But of course check the instructions - I think mine used alc... |
Butter Tablet Eruption
I was following a simple butter tablet recipe. After 20 minutes of stirring and boiling the condensed milk, sugar, butter and milk mixture, I removed the pot from the heat, and started to beat. This was looking good, and getting sticky, and a darker brown, when suddenly the thickening mixture st... | Note that the recipe refers to reaching a honey caramel color before beating, and the final color looks to be a bit lighter than that, so the darkening during beating does seem like a bad sign.
So it sounds like, before the eruption, you had some continued caramelization during beating. It's a bit of a guess, but possi... |
What is a good substitute for avocado oil in Indian food recipes?
I am making dal and would like a suggestion for an oil that could be a substitute for avocado oil. | For dal, any oil will work because it is a fairly minor flavor component of the dish. The other flavors (I assume onion, garlic, and spices) will predominate. I have used vegetable oil, grape seed oil, and olive oil when making dal, all with no problems. |
Bread cracks in the oven
I'm having trouble with my hamburger buns cracking in the oven.
click to expand
In this photo you can see a a bun with the crust cap cracking, isolating the bottom portion and exposing the crumbs. I used to have Hamilton Beach mixer for kneading and never had any issues. I set the Hamilton Be... | Your picture makes me want to say that it's a classic case of underproofing, but... You also mixed that dough at a pretty high speed. I think you may have over-developed the gluten. Sometimes if the gluten is too tight, it won't be stretchy enough to accommodate proofing and oven spring, which can lead to a rough surfa... |
Anyone ever seen a "wok adapter" for induction cooktops?
In theory a cheap pressed steel wok would work on an induction cooktop, but the "contact patch" for a traditional round bottomed wok would be so small it would be ineffective.
Has anyone seen a steel or cast-iron "wok adapter" with a flat bottom and a concave "b... | I've never seen one of these and I don't think they would work. You could shape a piece of metal to fit the wok base and it would heat up, however you'd run into trouble with the heat transfer. Air is a lousy conductor of heat, you would need direct metal to metal contact - any imperfections in the shape of either the ... |
What is the difference between Pasta Sauce and Spaghetti Sauce?
I'm deciding to make spaghetti squash today but can't decide what sauce to use: a pasta sauce or spaghetti sauce. I'm sure those are just general terms for many types of sauces, but can anyone give me an idea of the difference between the two? And also, w... | Marinara sauce is a specific sauce, made with tomatoes, and probably garlic, onions, and herbs.
Spaghetti sauce, in the US, means something tomato-based, possibly with meat. I suppose it's based roughly on marinara or bolognese, depending on what variety you have.
Pasta sauce means absolutely any sauce you can put on p... |
What went wrong with this cake?
This is an olive oil cake (with gluten free flour). It baked in this completely crazy way. The entire cake lifted up and there was a large bubble under the cake that shifted the batter to the sides before it cooked.
Here's how it cooked in the pan with half removed (we used a conventio... | I'd lower the temperature. You'll have to experiment. I think what happened is that the bottom quickly cooked and sealed. As your liquid ingredients turned to steam an air pocket was created, which would further slow the cooking of the middle.The still fluid batter would flow to the sides and provide more liquid, as th... |
Doctoring up part-skim low-moisture mozzarella for pizza
I recently started using low-moisture full fat mozzarella on my homemade pizzas, and it is simply fantastic. Went to the store today to pick some up, but all they had was either low-moisture part-skim or regular full fat.
I figured low moisture was more importa... | In this question, someone suggested using cream cheese to better replicate the effect of fresh mozzarella, milky and fatty. You likely won't want it by itself, but a little mixed in with your mozzarella or a few dabs scattered on top might give a nice richness. Or similarly adding fresh cheeses, like ricotta or cotta... |
Mixed instant and cook and serve pudding
Mixed cook and serve and instant pudding into dessert ingredients but didn't realize until dessert completed. Is it safe to eat uncooked cook and serve pudding? | If you are interested in food safety alone, there is no problem. You might get a bit of a "starchy" or "floury" taste, but not necessarily so. The main ingredients are some kind of starch, sugar or other sweeteners, flavour and possibly some additives. None would pose a problem if eaten raw.
But the real issue is that... |
How to stir fry frozen veggies?
There are various frozen veggie mixes available in my local grocery shops, that are meant to be used in stir fries (according to their description at least), but I can't seem to get satisfactory result out of them. Whenever I try to stir fry them, two things happen:
Wok's temperature d... | The trick is to not use a wok at all. A wok works by concentrating a lot of heat on the bottom, more heat than you can achieve with a home stove. "Stir frying" moves the food from the cool sides of the wok, through the intense heat at the bottom, then out.
Rather, use a wide skillet. A home stove can't generate the int... |
Am I still overcooking whitebait, how to prevent it?
I have had a problem where I am constantly overcooking whitebait.
In light of previous answers relating to the same issue, recently I have started to place the whitebait in the water, put a thermometer in the water and when the water reaches 45c, I just remove the p... | Fat/juice release and overcooking are not the same thing. Release of liquid (including a bit of fat/oil) is not just a sign of overcooking. Sous vide fish, even down in the 110-125F (43-52C) range, releases liquid, and it's definitely not overcooked.
The overcooked fish smell is not just because of fat, and does not ha... |
How important is drying hands for sanitation?
Several sites describing how to wash your hands list drying as the last step. Some say you can use a clean towel or air dry them.
I've been curious about something for a while. What if I'm preparing some ingredient or recipe that requires or benefits from having wet hands?... | If you are immediately going to moisten your hands your hands anyway, I can't see a difference. But otherwise, food safety studies do say that you should thoroughly dry your hands after washing using a clean (or paper) towel.
Decades of research from hygiene authorities suggest that wet hands transfer bacteria much mo... |
Can fresh pasta sheets be used to assemble a lasagne, then left in the fridge overnight before baking?
Or will this make them mushy or otherwise degrade them?
I have recently gotten into making fresh pasta, and I want to prep a lasagne the night before. I have done this before with store-bough dried noodles, but I'm n... | It can be done (my mom does it every year for Christmas Eve).
One thing to note, however -- you must boil the noodles before assembly -- it doesn't take long, maybe a minute or less (although, work in batches).
This will prevent the noodles from turning into paste as they sit. |
How to cook tofu without burning?
I've been trying to eat tofu lately (not using much oil to cook it) and I don't mind it, my only problem is that I can't seem to cook it without burning the pan and setting the smoke alarms off (twice!!). The actual tofu turns out ok but the pan comes out pretty blackened and hard to ... | If it is firm tofu: Don't use not much oil to cook it. If you want to get by with using very little oil, bake it - but cover it in either SOME oil or marinade.
For frying, shallow or deep frying (warning: press the water out well before deep frying!) simply yields better results than sauteeing, unless the tofu is crum... |
Substituting Dried Cranberries for Fresh/Frozen
I have a slow cooker recipe (for meat) that calls for 4 cups fresh or frozen cranberries. Fresh are out of season, and frozen out of stock at my usual stores. All that's available are dried cranberries.
I'm wondering about the advisability of getting the dried cranberri... | I wouldn't.
I'm guessing that a recipe which requires 4 cups of fresh cranberries has them as either the majority ingredient, or the #2 ingredient by weight. With that assumption in mind, I'm recommending against this.
Fresh cranberries are very high in ascorbic acid (Vitamin C). This makes them extremely tart, which... |
Which alternative fats, not butter or avocado, are good to make chocolate frosting
This (Allrecipes Chocolate Avocado Pudding) is a great recipe for Chocolate Avocado pudding, which I use as a frosting for cakes. So, sticking away from normal basics for frostings such as butter, what could I substitute for the avocado... | Pretty much any solid fat will work here. Since you're replacing something that's not just fat, you might prefer to whip the fat to lighten it up a bit, no matter which you choose.
Since your recipe already has coconut milk, coconut oil seems like a really obvious choice - it's common in recipes like this, especially v... |
How to clean a mill
My girlfriend and I moved into a new flat together and now we´ve got at least 2 salt- and 2 pepper mills. We only need one of each kind and I wanted to ask, if somebody knows a good way to "clean" the mills and prepare them for reuse with another spice.
Is there an ideal, neutral substance for clea... | The amount of salt that would stick to a dry mill is very small. Salt is also quite abrasive, cheap and water soluble. So to get pepper out I'd grind salt. For most savoury mixes a little salt won't hurt -- in fact you may well put a fair bit in the mix. If you really want to remove the salt, then wash it; just be s... |
Why do grape-flavored foods taste different than actual grapes?
Grapes are one of my favorite fruits, but I typically don't like grape-flavored foods. For example, grape jelly or grape candies (like Jolly Ranchers) have a distinctly different taste. I imagine some of the taste perception has to do with water content. ... | Concord grapes, which most grape jellies/jams/preserves in the US are made from, are derived from the (US-native) "fox grape" (Vitis labrusca) rather than (Europe-native) wine grape (Vitis vinifera). Common table grapes (the ones eaten as fresh fruit) such as Thompson seedless are also derived from Vitis vinifera wine ... |
How did people transport food before aluminium foil was invented?
I know this question does not concern cooking, however I wondered how people transported their food before aluminium foil was invented (circa 1900, which is not too long ago).
Did people in the middle ages only carry preserved food with them on long jou... | A complete answer to this question would require writing a primer on the history of food preservation and transport. I'm not going to write one. Instead, I'll focus on the most common methods of personal food transportation -- (that is, snacks, meals, and travel food) in the middle ages.
Transporting foods across the... |
Why do you warm a Dutch oven up before baking bread?
I want to attempt to make bread in my Dutch oven. Most of the recipes that I have found say to warm your Dutch oven up before putting the dough in. I have found a few recipes that say you don't have to warm it up first. Why should you warm it up first, and will it m... | The point is you are actually using the dutch oven as the oven itself here--so you warm the dutch oven for the same reason that you would pre-heat your conventional oven: you want the bread to immediately go into the hot oven, instead of slowly raising the temperature.
With a hot dutch oven, you get the "oven spring" ... |
How could I use liquid flavorings to make a version of a jelly-topped cookie?
I recently tried to make jelly-topped cookies (specific recipe was from home, but here's an example recipe) using an assortment of flavors, including maple syrup, homemade sumac syrup, homemade elderflower syrup, vanilla flavoring, and a pan... | Fruit preserves have a lot going on. They have a lot of sugar and pectin and sometimes fiber from the fruit. They have already been boiled for a while and the fruit flavors that are left are there to stay.
Liquid flavorings are mostly alcohol with volatile flavoring compounds. They are added late to a recipe because th... |
Should I get a thin, flat bottomed wok to stir fry large amounts of veggies on an electric stove?
Currently I stir fry veggies in a flat non-stick frying pan. It's OK but it doesn't have much volume so I can't cook a large amount of veggies unless I do so in batches, which I don't want to because I'm lazy. I want to t... | I'll try address your questions:
Firstly, woks should always be thin. The point of a wok is to get extremely hot at the bottom, without heat being conducted much up the sides. Thin is best for this
The problem with this in your case, is that a small amount of your vegetables will be touching the bottom and cooking, wh... |
Why mixing hot syrup (sugar + water) into yolks in sabayon?
Recently I browsed for tiramisu recipes where ricotta replaces the mascarpone.
In this particular (italian) recipe the sabayon is started by adding hot syrup to whipped yolks: I have always mixed crystal sugar to yolks.
What is the point of using hot syrup i... | For sabayon, you have to cook the eggs to hold the foam. Normally, you first mix air into the (cold) sugar and yolk, then heat on a water bath. This looks like an alternative method for heating the yolks, similar to the Italian method for meringue.
I haven't used it, so cannot tell you how much it differs. If it behav... |
If strring a 65c soup causes small fish to tear up, does it mean it's overcooked?
The fish in question is whitebait, I slowly bring the fish and soup water up to 65c then remove from stove. During the cooking period I stir the pot to overcome/distrubute higher temperature at bottom of pot. As this happens I notice fi... | No, it's pretty much just a sign it's cooked. One of the common tests for doneness for fish is that the layers flake apart. For something that small, that means the whole fish can break up.
It could also be overcooked (it's not like it stops being flaky once it gets at all past cooked) but it can't be that badly overco... |
Parboiling potatoes to make them softer in a stew
I recently made ciambotta (like an Italian ratatouille) on two separate occasions, first using russet potatoes, and once using red potatoes. In both instances, the potatoes (cut into half-inch pieces) came out too firm for my tastes (and my wife's taste). Both times th... | 45 minutes of boiling is more than enough time to soften potatoes regardless of altitude.
Parboiling potatoes before roasting frees up and gelatinizes starches on the outside of the potatoes that then get nice and crunchy when roasted. It will not do anything useful in your stew.
The likely culprit for your potatoes no... |
What do I need to do to use my current recipe for thin-crust pizza?
When I make pizza dough, I use a variation on Bobby Flay's recipe - instead of 3.5 - 4 cups of bread flour I use 2 cups of bread flour, 3/4 cup AP, and 3/4 cup white wheat, with maybe a touch more AP if the dough is too wet. I also use AP when kneadin... | Tl;Dr Yes, let it rest
It is going to be difficult to give you a perfectly canonical answer to this question because, as moscafj commented, there is a lot of variation in pizza recipes.
Dough Recipes
Thin crust pizza dough, such as the popular Neapolitan style, is typically made with high protein dough. Your recipe, b... |
Cast Iron and Smoke
I've had my cast iron for several weeks now and have been able to cook with it about 10 times. The problem is, the amount of smoke, and timing of it, have me thinking I'm doing something wrong...
I seasoned it 3 times with canola oil (put in oven at 500 degrees for 1 hour), and only cook with avoca... | You might want to state how long you have been preheating the pan. Also, are you using a glass-top stove or gas? I'm assuming the latter (from my experience, gas usually manages to heat things up a tidbit quicker).
That being said/asked, I doubt the pan is the problem (without detailed photos, nobody here can judge on ... |
Baking Italian love cake
Can I make 2 round love cakes in pans lined with parchment, then remove them from pans, stack and frost? Does this change cooking time? | I presume you are talking about cassata Siciliana (Sicilian feast cake) often served at weddings. It being thin (1 - 1.5 cm) slices of pound cake, layered with a ricotta/mascarpone cheese filling, and coated with a chocolate glaze or frosting.
In which case you can, but I recommend cutting each layer in half to make 4... |
Vanilla extract cups vs spoon
My daughter got confused and added 2 cups of vanilla instead of 2 spoons in a cake recipe.
We were done mixing the ingredients, but we want to salvage the cake. What can we do? | I don't think you can salvage that cake. That's just way too much vanilla, and you can't take it out.
You could take out enough to have two (tea?)spoons of vanilla, though, and use that in a new cake. For example, if the total volume is now 6 cups, and 2 cups of it is vanilla, you'd need 6 teaspoons of it to get 2 teas... |
Chilled puff pastry vs frozen
Just found out there's actually two kind of puff pastry in my local supermarket, one called chilled and one called frozen. Do anyone know the difference?
Some people said the chilled one is fresher as it's kept in normal fridge not frozen. But then I'd also want to know if I have left ov... | Chilled means refrigerated, and frozen is frozen. The first is for shoppers who want to use the pastry dough right away, and the frozen is for most shoppers who aren't using it immediately.
You can freeze puff pastry. In fact, you can freeze and thaw it a couple of times before the freezing/thawing process starts to ... |
Sous vide pasteurization for pregnant wife
long time StackOverflow user (and home cook). My wife is now almost 5 months pregnant, and whilst initially I didn't want to serve her sous vide food (she didn't want any) 5 months of non sous vide meals has taken its toll on her!
After looking into sous vide pasteurization i... | Pasteurization is the process of heating food to kill pathogenic bacteria, rendering it safe to eat. Pasteurization is a function of temperature and time. Using sous vide, one could easily have a pasteurized rare steak, or even a "raw" egg. So, yes...pasteurized food is able to be consumed more safely by people who ar... |
Simple stone ground flour bread
I'm aiming to make a simple bread from as few ingredients as possible; ideally only stone ground whole wheat flour, water, and yeast. I'm having a hard time finding a recipe like that specifically for stone ground flour.
So far this recipe seems closest to what I'm looking for. However,... | Stone ground flour is simply whole wheat flour. It is differentiated from whole wheat flour that has been ground with rollers or impact grinders in that the grinding with stones does not heat the flour as much. It is thought that this leaves more nutrition.
You can look for any whole wheat bread recipe.
Whole wheat is ... |
Could adding oil to boil benefit the taste and texture of the pasta?
Note to mods: this is not a duplicate. I am not concerned about pasta sticking.
Note to anyone who wants to stand on their heritage and say only their way is best: I am Italian, I am 45, I have been cooking for my family for my entire adult life, as... | It's very unlikely that adding oil is improving the taste or texture of the pasta, the amount people added is incidental to the process. Olive oil is mildly acidic, and if your water alkaline that acidity may neutralize it somewhat, however a tablespoon or two of oil in gallons of water is simply not enough to make a n... |
Rolling out dough
Looking for a process to speed up rolling out dough to be used for cheese Pockets or fruit pockets . We're using an eighth of a cup of dough and we want to flatten it so that it can be filled flipped over and sealed, looking for a faster process than by hand, | A small tortilla press seems like it would accomplish what you want.
They make quick work of flattening dough and are fairly inexpensive. |
Baked food and Bacilus Cereus
Is there a difference between baked and cooked food?
As I know cooked food has to be in fridge within 2 hours after the preparation to avoid creating appropriate condition for the Bacilus Cereus spreading, while bread, cake, pie and other baked food we store several days at room temperatu... | One of the largest misconceptions in food safety is that safe food does not have bacteria. Safe food is, like all other food, always contaminated with bacteria. The difference is that safe food has been kept under conditions which have not allowed the bacteria to grow to dangerous levels.
Cooking and baking both kills... |
Can ricotta be made from powdered whey?
1. There are many recipes for making ricotta cheese from fresh whey leftover after cheese. Although I searched Google trying to find making ricotta from powdered whey, I couldn't find anything. A soft cheese, paneer, can be made from powdered milk (much improved with adding a li... | Disclaimer- I haven't tested either so this is guesswork. I have made ricotta with the whey of a variety of cheeses but never these particular combinations. If someone has already tried these their answer would carry more weight.
Ricotta works because some of the water soluble proteins in milk don't bind up with the ch... |
Which type of chicken to use in a recipe if called for a "hen"?
I have an old recipe titled Minced Chicken. It's a casserole type dish. It says to use 1 hen, cooked and minced. What type of hen is this referring to? I found a cornish hen at the store but it was small, I didn't feel that this was the right type to use. | I suspect what's meant by hen, as opposed to chicken, is a laying hen. When a laying hen's egg production slows down, usually between 3 to 5 years in backyard chicken farming, they're killed and used as 'stewing hens'. Commercial layers are generally culled earlier between 1 to 2 years.
You definitely don't want a Corn... |
Reducing the moisture in cooked rice for making fried rice
I am aware that in order for fried rice in Asian dishes to have the typical consistency and texture, it is best to use rice that has been cooked and stored for at least 24 hours.
However, it's often difficult for me to plan anything a day in advance for certai... | Kenji López-Alt from Serious Eats dealt with the exact same issue (section Rule #2: plan in advance if you can, but don't worry if you don't). To sum up his findings:
Rice only need to be dry, not stale (hence making rice one day in advance is not necessary)
Drying the freshly cooked rice by spreading it on a tray an... |
Mystery kitchen device with three finger loops, one attached to a sliding rod that passes through a ring
This is an oddball question but I am hoping someone can help me identify this device, which appears intended for use in a kitchen based on its location in a drawer full of other kitchen tools. As you can see it is ... | This is a cherry pitter. The metal ring holds the cherry while the piston forces the pit out right through the cherry. |
Are Pull N Pak plastic bags appropriate for storing raw or cooked meat in freezer snd vegetables in fridge?
Pull-n-Pak plastic bags are freely available in supermarkets at produce and meat sections.
When I buy a package of 12 drumsticks or a jar of chicken livers, I plan weeks to eat them. So I use the Pull-n-Pak bag... | I'm not sure if you mean each portion is in a separate bag and then you're placing the entire contents of what you bagged into a heavier plastic bag designed for freezing. If that's what you mean, it's fine but I'd pick up extra unused plastic pull n pak bags so you wouldn't need to worry about cross contamination with... |
Why is my lemon pie crust so wet?
Why is my lemon pie crust wet? I am not sure what to do. I have tried many things but nothing helped.
I cooled the whole pie, then refrigerated it. When I took it out the next day, the lemon filling was great but the crust was wet and soft. It spoiled the whole pie. | It's been a long time since I made lemon meringue pie as I like pies too much and don't need the extra sugar and fat calories. What always worked for me was to partially blind bake the crust first and then after removing the beans, brush the bottom with egg white before baking another 5-10 minutes.
Blind baking a crust... |
Microwave pudding sediments
I tried making pudding in the microwave for the first time. I took 20 g rice starch and 250 g milk. First made a slurry, then mixed the rest of the milk, constantly stirring. Then added 10 g sugar and half a tablespoon of vanilla extract, and stirred well again. The mixture was fully homoge... | Unlike with stovetop recipes, you need not heat the major part of your milk first and then add the starch slurry, you can mix everything while cold. As with all similar microwave recipes, using a wide bowl (preferably with straight sides) is best suited for the job. Use short microwave intervals at medium power, give t... |
Can I subsitute grapefruit for either lemon or orange in baking
I want to bake a cake but i don`t have either an orange or a lemon. I have grapefruit. Can I use it? | I'm sure you could but I don't think you'd be happy with the results.
A quick breakdown of the amount of sugar and citric acid (gives the acid tang to citrus fruits) to grapefruit, orange and lemon juices per 100 grams (roughly 100 ml).
Grapefruit has 7-8 g. sugar and 2.5 g citric acid.
Orange has 8-9 g. sugar and ... |
Where can I find black cocoa powder (a.k.a. black onyx cocoa powder) in the UK?
I live in the UK and want to buy some black cocoa powder, also known as black onyx cocoa powder. This is a type of cocoa powder that has been alkalized more than standard cocoa powder. As a result, it is much darker than normal cocoa powde... | I have prevosly purchaced this via a uk retailer on Amazon
But currently out of stock.
I am aware that these guys
http://www.savoryspiceshop.com/spices/cocoa-black-onyx.html
Sell internationally, but you have to phone to order, not place the sale online. I guess so they can get the shipping right. But to stress I... |
Are you supposed to get most of the air bubbles out of dough before the second rise?
I am confused about the air bubbles in my dough. Some of the recipes that I have say to get most of the bubbles out. I have other recipes that say nothing about the bubbles. The way I understand it the more air bubbles you have the l... | Whether or not to get the bubbles out is a matter of what type of bread you are making. Something with a tight crumb structure, like a milk bread or bagel will probably have a pretty vigorous punch-down before a second rise, but something like a ciabatta might just have a gentle fold.
Any air bubbles left in your bread... |
How to calculate the pH of a lye solution?
I'm trying to figure out if I can substitute the catholyte from a salt water electrolysis system for a lye solution in pretzel making. In order to figure this out, I need to know the pH of my lye solution, which seems like a pretty involved calculation. Can anyone explain how... | The exact number will depend on what exactly your lye is composed of. Lye usually refers to either sodium hydroxide (NaOH) or potassium hydroxide (KOH). For the purposes of the calculations I'm going to assume that it is sodium hydroxide.
Because molecules are really tiny things, chemists use larger units to count them... |
If your bread doesn't sound hollow can it still be done?
This may be an old question, Can bread be done even if it does not sound hollow? The temperature is 197F but the bottom does not sound hollow. The bread is golden brown. The only thing that doesn't fit for being done is the hollow sound. It is a buttermilk bread... | Absolutely, bread can be done without sounding hollow. We can make the analogy to a drum--if the drumhead is too loose, it won't sound hollow, and if the drum is full of something, it won't sound hollow. Similarly, if the crust is soft or if the inside of bread is undercooked and doughy, it won't sound hollow.
That sa... |
Techniques and ingredients to make marinara sauce from canned spagetti sauce
My wife dislikes the flavor and thickness of canned spaghetti sauce. She finds it thin and tasting like vegetable soup. Can one spice and cook this down to make it the taste and texture of a marinara sauce (say like Prego)? | If for some reason, you only have canned goods available in your area, I would start with canned tomatoes -- either crushed, diced or a mix, depending on how chunky you like your sauce. (some people would argue that whole peeled have better flavor, but you end up with a can with a lot of juice in it so requiring more ... |
Can raw chicken share a top loading cooler next to RTE food like cheese and also Raw Ground Beef?
The picture is of a top loading cooler ( freezer. Heh..) ground beef on the right. Raw chicken in the middle and RTE cheese on the left | That layout is a very bad idea, it would be very easy for the raw chicken to come in contact with the cheese and raw vegetables just to the left of it. Even if the chicken itself doesn't come into contact the chicken juices could drip or spatter. |
How do I choose to avoid brown stringy fibres in avocado?
How do I choose to avoid brown stringy fibres in avocado?
The brown stringy fibres in avocado taste not good and looks not good when there are brown stringy fibres, especially making avocado dressings or serve in slices. | The brown stringy fibers form in the avocado flesh after it is bruised or the avocado is past ripe.
The way to avoid this is to plan ahead. Buy your avocados when they are green and very hard. Try to select ones that have not been abused (at least if you see one being knocked around, take a different one). When you get... |
What are vegan ways to change or neutralize the taste of textured vegetable protein (TVP)?
I find the taste unappealing. For one cup of TVP I blend 3-4 onions, a head of garlic then add some spices, add carrots, then bake it as burgers and still I can taste it. I tried soaking it in vegetable broth and veggie cubes bu... | Some might object that this is "not answering the question" but:
If you find that TVP tastes objectionable, try moving on to a felafel recipe (instead of using TVP) if you are looking for a protein rich vegan "patty." (Yes, you can make felafel pattys rather than balls. And you can bake them.) Pretty close to "use soak... |
How long do I have till my chili garlic sauce spoils?
First post on this exchange so I hope this is appropriate!
Anyway, I don't cook much, so I made something simple following this video: https://www.youtube.com/watch?v=WSSF4O4o2eE Since I love chili.
Anyways, I have it bottled, and I didn't refrigerate it the past... | This is absolutely unsafe - it's a botulism risk. This isn't a matter of it going bad in the sense of becoming obviously spoiled and unpleasant to eat, it's a matter of it being a safety risk - it could look totally fine, but send you to the hospital.
What you're making should not be kept unrefrigerated at all. It's sa... |
Raw Salmon on a green cutting ( RTE ) board
Is this legit ok? My bosses tell me it doesn't matter because the board is going to get washed, when I say there's colors because the dish machine might not get to 165 from time to time and bacteria can be on the RTE cutting board. | I don't care if it is legit, it is unwise.
You do not train people to use these incorrectly, for several reasons:
Next time they will be sloppy with other colors as well
Someone who did not know this happened will 'lend' the board for further use with vegetables (between dishwasher cycles)
As you correctly said, some... |
How to make lemon powder using lemon juice like milk powder?
Recently I had a good lemon harvest , and I'm experimenting with it . I like to know if I can make lemon powder , so I can use them later . I tried heating , but it all went black and became unusable , is there a way to remove all the water in lime juice wit... | The problem is that you likely cannot afford it. It is done by vacuum, so the machine (rotovap) will cost you about 10 000 dollars, or you can find a few Chinese noname suppliers for maybe 6 000.
It is an amazing thing to play with in the kitchen, but it will cover the cost of buying supermarket lemons for several lif... |
How can I keep the crust of my breads from getting too dark?
Some of the breads that I bake the crust gets too dark. Is there something I can put over it to prevent this from happening? I was thinking that foil might work but I'm not sure. Will this affect the taste? And if it's ok to use, do you put it on tightly or... | Foil will reflect heat, and I have a canonical answer on here someplace about using it to modify baking in ovens that have issues with, say, burning the bottom of a loaf.
But if the whole loaf is affected, the problem is one of temperature or ingredients (or the intersection of the two.) Less sugar in the dough will re... |
Is cast iron cookware from China safe?
I recently purchased a cast iron bread pan, and didn't see that it was made in China on the Amazon sales page. Oops. I saw it on the box and haven't opened it yet. I know there is a lot of concern when it comes to Chinese goods and heavy metals. I like heavy metal { \m/...(>.<)…\... | I should have spent a bit more time searching. One of the searched results that looked like a fear video was actually the opposite. Here is some stuff from that video and comments.
First: Lead boils at about half the temperature that iron melts. So even if you start out with a mix of lead and iron, it won't last long. ... |
what can i add to wings that were frozen in a soy sauce to save them
i was making stickey wings and the party was put off for a week, so I froze the wings in the soy sauce based maranade now im fixing them ans the salty taste is horrible, is there anything i can add to them or do to get ride of the high sodium taste | If there's sauce stuck to them, you could just wash them thoroughly. If they're seriously overmarinated, salty all the way through, you could try soaking in water to try to pull some of it back out.
If none of that works, Joe's suggestion of adding bitter flavors could work, up to a point, but it won't be the recipe yo... |
Name of the snack (possibly Indian)
I wanted to ask if anyone have any idea what is the name of that snack that can be seen on top of a salad, between burgers.
I know the name in my country, but now, in Canada I can't find it anywhere.
Appreciate any help!
Tom | This is funny because:
In English they are called " fried snacks" :)
But it's a polish thing, they are called "przysmak świętokrzyski" or "crates". It's basically wheat flour (97,5%) and water. Then fried.
I think there is only one company that make them https://www.wspspolem.com.pl/produkty/snack-przysmak-swietokrzys... |
Why does day old rice make for a better tasting fried rice?
I'm trying to understand what is it about day old rice that makes it better for fried rice, and how exactly to store day old rice for fried rice.
Specifically, what exactly am I aiming for when storing cooked rice for a day to make it optimal for fried rice? ... | The goal is to sufficiently dry it, so that you get the right texture of your fried rice. You want it to be noticeably dry, so that it will fry rather than steaming, and not clump together. It's okay if it's clumped up as it dried, as long as you can break it up without it sticking back together.
It does not actually h... |
Freezing ready-cooked veg
I really don't like blanching. Could I cook the veg. ready to eat and put straight into the freezer? If so, how long might it last?
OR, as an alternative to blanching, could all the veg be boiled for just 1 or 2 minutes, dried (it's said they're still continuing the cooking process during t... | Blanching is a necessary step prior to preparing vegetables for storage in the freezer. Blanching deactivates the enzymes, present in fruits and vegetables, which are responsible for browning and potential off flavors during storage. Your blanched vegetables will look and taste better after being frozen. They will al... |
Making large quantities of tea with bags
Say I'm making a litre of tea, for ice tea, would it be better to steep one bag for longer or several bags (five, I guess, given a cup is around 200ml) for the time stated on the box (a few minutes)?
I've read that the longer you steep, the more tannins and caffeine is released... | Every black tea bag contains around 25-110 mg of caffeine per serving. If you want more caffeine and tannins, of course 5 tea bags would contain more caffeine than a single bag. The reasons are:
When you use a tea bag, caffeine, tannins diffuse out the tea leaves into the water. The longer you leave the tea bag/leaves... |
How to make a berry gel?
I have some agar agar powder to make a mixed berry gel using some berry coulee that I made. Lets say I want to make one cup of coulee to turn it to a gel, how much agar agar powder should I use. Keep in mind I don't want to turn it into a gelatin, just a gel so that it will still be liquid but... | So I finally was able to test out making the berry gel using some berry coulis. I used one half cup coulis in a small saucepan and added 1/8 teaspoon Agar Agar powder brought it just up to the boil then put it in a plastic container and put that in an ice bath.
I checked in it a half hour later and it had jelled. I th... |
Fermented Carrots
I fermented some carrots (anaerobic, salt brine method) & they turned out great. But the water was really cloudy & not esthetically pleasing, so I dumped it. Should I make a new brine for storing it in the fridge? Does anyone have suggestions for other than salt water brine? | For the record, your brine was most likely fine. It's normal for lacto-ferments to get cloudy. As for replacing the brine, I would use another batch of salt-brine, and possibly toss in some fresh onions to kickstart a new round of fermentation and preserve your carrots that way.
Having said that, anything you add at th... |
Cooking sliced ham to make it tender
I am preparing sandwiches that have only really soft ingredients, like gouda cheese, cream cheese, etc.
But I would like them to have meat in them, I've decided to use sliced ham for that but the problem is that the sinews or tendons or whatever the little hard bits left in the mea... | You could use pâté or rilette or cretons or similar (spreadable meat pastes).
Alternatively, Cook's Ham has a recipe for "ham pâté" (Basically throw the ham in a food processor, then mix in some mayo and stuff to make a spread).
If you're using a city ham (rather than a country ham), it is likely pre-cooked (see the ... |
"Universal" aka "Bristle" Knife Blocks: Blade Damage and Hygiene
Does anyone have any experiences of /advice about "universal" knife blocks, i.e. blocks that hold the knives in place with a dense bunch of plastic bristles instead of the usual slots in the wood.
I've recently got some decent knives, some that I've boug... | Yes, very sharp/thin edged blades (think of something like a yanagiba or laser gyuto) will take damage because they will bite lengthwise into the plastic straws and get dulled and/or deformed/chipped. Also, an overfull plastic straw block can bend the edge out of hone because of uneven pressure applied to its sides.
AD... |
What does North American mixed dried fruit contain?
I have a recipe for a fruit cake that uses 2lb of mixed fruit plus 11oz currants and 15oz raisins
In the UK, mixed dried fruit is usually a mixture of sultanas, raisins, currants, and chopped candied peel, with little variation. If it is the same in America then I do... | From a Google search, I found several brands of mixed dry fruits available in the US. Some do contain raisins and/or currants, but not most. Typically, they contain apricots, apples, peaches, plums, pears and sometimes nectarines. Like This |
Temperature and Duration for Baking Sweet Potatoes
I am currently reading in literature about vegetables and came across a section describing how to best prepare sweet potatoes:
Most sweet potato varieties sweeten during cooking thanks to the action of an
enzyme that attacks starch and breaks it down to maltose, a ... | Based on everything you provided in your question, the best thing to do is for you to do at least a series of timed trials and ideally timed trials at different temperatures. There is not enough to suggest a cooking time. As for temperature, you already have a range.
While I do not have an answer to your question on c... |
Can multiple slabs of ribs be baked at once?
I need to bake 10 slabs of barbecue ribs that will be finished off on the grill.
The recipe calls for baking each at 250 degrees for 2 hours. Can I bake 2 or more ribs at one time? If so, what adjustment should I make to temperature and time? | If the oven is large enough, you can bake as many slabs as will comfortably fit on one tray or oven rack without any adjustments.
If you need to seriously cut the total baking time, you could use even two trays at the same time, but in this case, you need to make sure the ribs get enough heat from all sides, which mean... |
I forgot to add brown sugar to my chocolate chip cookies......and didn't realize I forgot the brown sugar until it was done cooking
I remembered everything else, it taste fine but a little bland. Even though i already cooked it, is there anything I can do to make it taste better? | Well, you can't change the cookies themselves! You could frost them, though, and you can get as much sugar as you want in that way.
You could also try to integrate them into something else, possibly crumbled up. I could see them being good in/on ice cream, or maybe as a cheesecake topping or even crust, or in a parfait... |
How long can blended onions stay relatively fresh?
I'm trying to get rid of textured vegetable protein taste. I usually blend onions, mix them with pre soaked TVP and bake resulting burgers right away.
Now I'm thinking of leaving the mix of blended onions and TVP for an hour or so so that TVP is fully infused with on... | In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used. Usually, Marinades, Pestos etc. that use mashed onions and/or garlic taste best if they are made the way the name "Pesto" suggests: Cutting stuff very fine, then using a mortar and pestle.
Most explanatio... |
How can I substitute Egg Noodles for Rice Noodles in a Pad Thai?
I'm unable to get rice noodles right now but I've never used egg noodles before. What is the difference in how I should cook it? | Usually, you would just soak the rice noodles in hot or boiled water for a minute/couple of minutes according to the packaging and then mix them in the with other cooked ingredients.
With egg noodles, you should cook them until al dente according to the package instructions and then add them in when you would the rice ... |
How to make century eggs?
I have discovered century eggs while living in Thailand, and instantly fell in love with these treats. Unfortunately, I haven't lived in Thailand for a few years now, and I desperately miss century eggs. It's impossible to purchase them anywhere within 1000 km radius, so I guess the only opti... | What I think you have made is brined or salted eggs which are very different from the blackened "century" eggs.
Salt preserved eggs do need cooking, at least the egg white will need heat to solidify. If you extract an egg yolk and cure that with salt and sugar (no added water), you can use it almost like cheese, the te... |
What went wrong with these pots de creme au chocolat?
I baked pots de creme au chocolat yesterday following this recipe, but something went wrong:
As you can see in the photos below, the chocolate seems to have separated out, forming a relatively firm top layer, while the remainder underneath is lighter in color and h... | You've answered your own question. The water bath should have gone all the way up to just above the crème in your pots. I'd also bet that you had this on the top rack of your oven, this type of water bath should be on the lowest rack to keep the tops from cooking faster than the bottoms which is what looks like happene... |
Are there safety concerns with cooking something with beer or wine in the oven?
Probably a silly question, and I have never heard of an incident, but then again that does not rule out a safety issue. Basically, if I want to put a covered pot in the oven with beer or wine (or some other alcohol), is there a safety conc... | This is a little speculative but too much of an answer for a comment.
We've had a few discussions here about the relative rates of boiling off water and alcohol. The result is that the alcohol vapour (starting from even pure beer/wine) will be mixed with quite a lot of water vapour so will be dilute even before it mix... |
Name of this Italian pastry?
Yesterday I bought this pastry filled with pistachio cream at Ponte di Castelvecchio in Verona, Italy. While it was very delicious, I forgot its name. Can somebody help? | I don't think these have a specific name, but it's possible to take a guess what they are made of.
The container is a "cialda", a thin waffle. Here is a recipe with pictures, basically it's done with a waffle iron with shallow ridges.
The cup is also lined with dark chocolate - the rough appearance suggests this was ma... |
Is there any advantage to combining spices before applying them to meat?
Up to this point when preparing steaks, ribs, or any sort of "meat" I would apply my spices in sequence: first adding salts, followed by a pepper-based powders, and lastly some sugars (if applicable). I often see cooks combine these spices into a... | If you premix to make a rub, it's easier to apply spices evenly. Otherwise, you must individually apply a small amount (for example, 1/4 tsp) of several spices evenly. With a rub, you make the spice mixture with the desired proportions, and there is a larger aggregate amount to spread. |
Yeast Nutritional Values
Like most food products yeasts are labeled with nutritional values for calories, carbs, etc.
When yeast is 'activated' it is said to be 'reproducing' (or making more yeast). So, my question is,
"If I start with a tablespoon of yeast in bread, does the nutritional value change as the yeast gro... | Well, it's a vanishingly small amount of sugar lost to the CO2. Nevertheless, from first principles, I would say that the answer is definitely yes: the nutritional value of the yeast-plus-bread food complex will change as the yeast consumes the sugar. All metabolic activity comes at the cost of energy, and while the nu... |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.