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Is raw quinoa milk safe? I've read about saponins in quinoa, some say you need to thoroughly rinse it while others say you don't need to since they have already been washed at processing plants. Say I rinse it to make sure saponin's gone, would it be ok to just soak it overnight and blend it into milk without cooking...	The issue with quinoa being soaked and rinsed is not a safety concern. It is more a matter of flavor. It is not dangerous. Some people just find un-rinsed qinoa to be bitter. In fact, for the most part, that bitter flavor is the majority of the interaction these saponins have with the body. This article goes into som...
Why was my Quiche dry? I was experimenting with Quiche in the kitchen this weekend. I didn't follow any specific recipe as I had watched serval on YouTube and felt it couldn't be too difficult. I was also making an individual size so a regular recipe would only have been a guide anyway. The mixture was 2 eggs, 3 table...	Honestly, it looks like it's just too high a percentage of egg... and maybe not enough cheese. I don't know that it can't work with that much egg but most of the recipes I've found just now use much more dairy to egg and have other ingredients to make them creamy. For comparison purposes, you're using less than a quart...
I have been cooking yogurt cakes in the US for a while and each time it has to cook for an extra 20 min. Why? I like the Gâteau au Yaourt (Yogurt Cake) as describe here (in French): http://www.750g.com/gateau-au-yaourt-r45540.htm I uses Yogurt (x1), Flour (x3, see below), Eggs (x3), Oil (x1/2 to x1), Sugar (x2), and w...	My first suspicion would be your oven. Home ovens are notoriously inaccurate, and it may be that yours is just slow, which is to say that it doesn't quite reach the temperature to which you set it. If you don't already have one, buy a good oven thermometer (the kind you leave in the oven all the time) and use that rath...
What to put underneath a polycarbonate sous vide bath container? I am using a polycarbonate gastro container for sous vide cooking. The water is relatively hot and I prolonged heat can damage the counter on which it is sitting. What would be a good and cheap pad to put underneath my sous vide container to protect the ...	A trivet is what you want. Any store with cookery goods will probably have some. They run from about five to well over thirty dollars depending on quality, effectiveness, fanciness, and decorative appeal. I prefer the solid ones with feet for really hot pots or continuous heating. I often successfully use one or mo...
Should I drink pasteurized milk that has a yellowish colour? I somehow found a packet of "full cream" pasteurized milk in the fridge. It was in the bottom section, not the freezer. (My fridge has an ice-making compartment at the top, where I generally keep pasteurized milk.) I have no idea how many days ago it was bou...	There are 2 terms with milk that often get mixed up, they are pasteurized and homogenized. Pasteurization is a process where milk is heated up to a temperature which kills foodborne microbes, making it safer and keep longer in the refrigerator, homogenization is a separate process where the milk is processed to create ...
Freezing Soup Made Partly from Tins I blend up meals for a family member who has trouble swallowing, which are made partly of tinned beef curry, tinned lentil soup, olive oil, peas/broccoli, tinned beans, tinned tuna, tap water. The blender is high powered and will partially warm/heat the ingredients, though they need...	There's really nothing to worry about. As long as it's safe when it goes into the freezer, and it's in a reasonably-sized container so it doesn't take forever to freeze, it's going to be safe when it comes out. Freezer storage limits are more about quality than safety; things can dry out or pick up odd flavors, especia...
Do I have to change the baking time when I convert fahrenheit to Celsius? So in this recipe i should bake my cookies to 350 degrees F for 8 to 10 minutes.350 degrees fahrenheit is about 176 Celsius degrees and i dont know if I should change the baking time to more or less minutes.Anybody help me ?	No. 350F is exactly the same as 176.66...C Follow the recipe in exactly the same way
Is it possible to make chocolate with cocoa butter and cocoa powder or any two other ingredients only? I'm looking to make chocolate with two ingredients only(and a bit of salt also) however all the recipes seem to have a few ingredients listed. Is it possible to make it with cocoa butter and cocoa powder only or are...	As discussed in the answer to Making dark chocolate at home (and additional detail on Is it possible to sweeten chocolate without making it gritty?), making chocolate at home is basically not feasible. You need specialized equipment, because chocolate is not just a mixture of cocoa and other things, it's been ground a...
Best way to cook rice to serve cold later? I thought it wasn't possible to find a prepared rice that is worth being eaten cold, but I tried a prepared meal from a catering which came with tender and moist rice (even without reheating). Mine gets dry and bland. I think it should depends on the fat added during cooking...	You want to use oil as just any fat. More to the point, you want something that is liquid at refrigerator temperature. Butter becomes solid at that temperature and makes for a terrible texture. Beyond that, err on the side of using an overly flavorful broth, as flavor is far more subdued at colder temperatures. Bey...
Is it normal this white substance in my canned green peas? I just opened a can of petit pois and I found them covered in this white, gooey substance, as opposed (or maybe better "in addition") to the usual clear liquid. I don't think I have seen it before. I think it's weird that something canned goes bad like that (...	Looks like starch. Several sites I find mention this for different vegetables containing starch, and they all seem to quote Causes and Possible Solutions for Problems with Canned Foods from the National Center for Home Food Preservation (note that these are guidelines for canning): Problem: Cloudy liquid (someti...
What is this cutting spatula with holes? (See photo) What is this tool? What is it called and what is it for? It's like a steel angled spatula with a cutting end and holes on the tip. It's not big (see the finger for reference), little more than a centimeter wide in the tip. The cord in the photo is just something in...	It's a zester, for getting zest off of citrus fruit. The photo from that Wikipedia article shows it in use:
Oven baked cod fillets get soaked in their own liquid I baked cod fillets twice. The first batch was fine, the second had the fish soaked in its own liquid. (Two different batches from the same shop, salted 1.5 hour before cooking, within expiration date). I used a basic recipe: cod fillets olive oil garlic parsley sa...	As the cod fillets were two different batches, chances are you just where unlucky with the second batch. Even within expiry-date, the amount of water food loses while cooking can vary vastly with age and quality. And even good fish shops can have watery batches at times. To generally avoid this soaking happening, I w...
Can I still eat my bean sprouts that I left unrefrigerated? I forgot a grocery bag in my trunk, and didn't realize it until 24 hours later. I had bean sprouts in the bag, and it says to keep refrigerated. Are they safe to eat? I am not sure what happens to bean sprouts if left unrefrigerated.	Raw bean sprouts are considered to be a potentially hazardous food item or a TCS food (time-temperature control for safety). Bean sprouts are likely to become unsafe due to bacterial growth if left un-refrigerated for more than four hours, as a warm, moist environment promotes bacterial growth. To err on the side of c...
How do I cook a steak well-done without it drying out? My wife and I typically eat our steaks on the rarer side of medium rare. However, since she is pregnant she's not supposed to eat steak cooked to a temperature under 160 degrees. Is there a way to cook a steak well done while keeping it tender and juicy? UPDATE: ...	sous vide is an excellent technique to use, for your situation. You can cook any number of foods to your desired doneness while also pasteurizing the product. So, you can have your cake and eat it too, so to speak. With sous vide there is no problem with a rare steak, because you can pasteurize. Remember, pasteuriz...
Roasted Hazelnut soil? I had a really creative dish at a local restaurant that was radishes that where dipped in butter and then rolled in hazelnuts that looked like dirt. Obviously it wasn't dirt but hazelnuts that had been ground up and then cooked some way to make it look like dirt. Any ideas on how to replicate th...	Dry roast the nuts in a pan or skillet until golden, keep them moving at all times. Let them cool completely on a paper towel. Grind them to the right particle size you need. Spread them thinly and evenly on an oven tray and bake at somewhere around 140-160C. You will likely end up with some parts a little burnt. Or do...
How can I prevent gritty scallops? I made some scallops last night sous vide and before I put them in the bag I rinsed each one carefully and didn't see anything on them. After cooking and searing I tried them and there was a little grit which for me ruins any scallop or clam dish. What can I do to make sure I don't ...	The most direct solution is: Better sourcing. There is huge quality variation in most seafood. For scallops in my case (Canada), I found two good options: The top brand (large expensive ones) from the big chain, frozen Fresh, local, scallops from the fish market I trust The option that is never acceptable: small, mi...
Is blowing on a frying pan unsanitary? Does this look sanitary to you? I think if I wanted to put out a flame I'd use a pan lid.	Incomplete common sense answer (no idea about local regulations. If this should have been a comment, somebody tell me! :) People breathe in kitchens while there are open pots, and blowing is a form of breathing. Food is not ever considered completely sterile unless pressure cooked/canned, cold sterilized (chemically or...
The container of my food is domed/bulged, is it spoiled? This happens every now and then. It can be a package of fresh mozzarella, or a jar of marmelade, or something else. The packaging used to be flat, now it is plump. Is this a sign of spoilage or not? How can I tell?	When your packaging has inflated over time, this is always a sign of bacterial activity. The bacteria start multiplying, and produce gases as a waste product, so your airtight packaging acts like a balloon. The pressure can get enough to bulge jar lids too. For most foods, this is a clear sign of spoilage. You don't w...
Is it safe to warm bread in the oven with plastic wrap? I bought a loaf of Italian bread that came with plastic wrapping. Not sure if it was made intentional for toasting in the oven. Should I just get rid of plastic and put bread in the oven (I ran out of foil)?	Unless the plastic specifically states that it's ovenproof, do not heat it in the oven. You can just heat the unwrapped loaf in the oven (I usually do), but it will make the crust crustier. Placing the loaf in a paper bag will reduce this (crusting) effect. The paper bag can be dampened to reduce the effect even furt...
Why do some plant based milks require more emulsifiers than others? I used to making milk from sunflower seeds and I always add the same amount of xanthan gum. I made my first raw quinoa milk and the water separated - but just a bit, maybe 1/4 of an inch - despite the fact that dry amounts of both sunflower seeds and ...	Some plant products carry a good amount of lecithin, which is itself a potent emulsifier, so there is less need to add an extra emulsifier. Soy beans and sunflowers are both commercially exploited sources of lecithin isolates, so one can assume they have a lot. Lecithin is also contained in eggs in a high concentratio...
Why season the bottom or handle of a cast iron / carbon steel pan? I hear a lot of advice to season the entire pan, including the handle and bottom of the pan along with the inside. Is this really necessary, and if so, what purpose does it provide?	It helps keep the pan clean. I know in my cooking, there's always a chance of something dripping, something splashing, few drops running down the side, which might need wiping up with a damp towel or can just be ignored (and left there). not to mention the possibility of moisture in the air. And unseasoned metal ca...
Melted pot residue on solid plate cooker My enamel pasta pot, which I've had for years, melted into my solid plate stove after I forgot the plate on. It smelled like burning plastic. I removed the pot and it was so hot that it charred my wooden chopping board. The stove plate was glowing red and after removing the ...	This might not have a happy ending I am afraid. You might need to get a replacement part for the plate. If it was a true enamel pot (and it sounded like one) rather than an aluminium pot with an anodized surface, that is a metal pot with an enamel coating, once it is heated to above the fusing temperature of the enamel...
How do you clean cheesecloth? Do you only rinse it with water and accept stains? Boil it? Soak it in bleach? Put it in the washing machine? Put it in the dishwasher? Are they disposable?	For real cheesecloth, I throw it in the washing machine, with my clothes. It doesn't get sterile, but it gets clean enough that I don't worry about it becoming rancid. Rinsing it alone wouldn't suffice if you've been using it to strain fatty foods, like yogurt or cheese. For the cheap "cheesecloth" that sold in the cle...
How to store crumble cake I've just made a rather delicious raspberry "crumble cake". It consists of a thin layer of cake with whole raspberries, topped with crumble and baked. I get the impression crumble is more of a British thing, so for those that haven't come across it, crumble is basically a rich, buttery, sugar...	A lot depends on the climate and your ambient conditions. It is perfectly fine and common to keep it under a bell jar in a NW European climate other than at the peak of summer whenever that may be, but it would not last half a morning in the tropics where a sealed container with silica gel is mandatory before you put i...
Forgot to add sugar to the dough how can we fix it? I have a dough rising which I realized was made without sugar. I used pineapple juice so I assume there was some sugar in there but this was supposed to be a sweet bread. Can we do something during the shaping? I am a bit scared to spray sugar water because dough is...	Added sugar is not essential for a bread recipe to "work", so if it were me -- if the structure has already been established, I would probably let the dough proof to completion without trying to add something after the fact. Without the added sugar, you may need a bit more proofing time for the full rise, but you may e...
Do liquids continue to "boil" when full-pressure cooking is reached? Liquids in a pressure cooker can reach higher temperatures because the boiling point increase as the internal pressure rises. But do those liquids continue that "rolling boil" once the cooker is up to full pressure? Or does the increase in pressure ...	For as long as it is plugged in and the power setting is appropriate, it should keep boiling as if it was in a normal pot. Imagine if you were to take a normal pot deep underground where you get the same atmospheric pressure and watch it boil, it would look the same as boiling as sea level. It is the water vapor that s...
Homemade ice cream texture gritty, sandy? Made my own ice cream today using one of the Cuisnart ice cream machines. Followed the recipe down to a T and after trying out the ice cream it had this disgusting sandy, gritty texture to it. Recipe: 1½ cups whole milk 1 cup plus 2 tablespoons granulated sugar ...	It sounds very much like you didn't manage to completely dissolve the sugar. It's also possible to get a bad texture from ice crystals in your ice cream, but I don't think you'd describe it as gritty or sandy, just icy. It can be rather difficult to dissolve that much sugar in liquid, especially if it's cold straight f...
Why do you shred cheese before adding it to a sauce? I know it melts faster, but tearing cheese into rough parts and adding it to a white sauce melts just fine. Is there a specific reason to why you should shred cheese before adding it to a sauce?	You're right that the smaller pieces of cheese will melt faster than a whole block when added to a sauce. The main advantage to shredding or grating cheese is that you create smaller pieces of uniform size, and often smaller than can be achieved just by crumbling (at least when working with harder cheeses). The smaller...
How can I add salt and get it to permeate throughout chocolate? Based on a previous question I understand it is not possible to make chocolate from home since specialist and expensive equipment is reqiured. As such I bought premade dark chocolate from the shop, melted it(brang water pot to simmer, added anotther pot ...	You can't. Salt is water-soluble, and chocolate is made out of starch suspended in fat, without water. You cannot dissolve the salt in the fat. Adding small amounts of a liquid in which the salt is dissolved will also not help, as it will curdle the chocolate. At least it will certainly happen with water. Alcohol can ...
How to make fried beetroot chips How can we make crispy fried beetroot chips with a bright red color? I tried several times with or without maïzena in many different temperatures but the result was soft chips or chips with a dark brown color.	Not sure if this qualifies for an answer since I had never done beetroot chips. If not I would be happy to remove it. I had success with parsnip and apple chips: dip in 65°C dilute citric acid solution for 2-3 minutes (inhibits maillard), diluted vinegar or lemon juice works too dry chips well on kitchen towel and pla...
Is there such a thing as a tabletop conche? Prompted by @JamesWilson's chocolate question, I am wondering if anyone makes a very small scale conche. I searched online but did not see anything obvious.	Stone based electrical wet grinders (not to confused with "wet/dry grinders", which are a type of blender), as are used in indian cuisine, have been used/modified by some chocolate enthusiasts as conches, and there are now some models by the same maker specially targeted for such usage, for example the Santha Spectra 1...
Why does my onion have very few, very thick layers, and a hollow center? My girlfriend sliced into an onion this evening to find this, …this is weird to me. There are very few layers, the innermost layer was exceedingly thick, and it's hollow. For reference, I'm used to an onion looking like this: (apologies on the ...	Was this onion by any chance purchased from a local farmer's market or grower? I have grown onions that did this, experimenting with over-wintering onions and allowing them a 2nd growth, with onions that I thought too small to harvest in fall so let them keep going. The experiment was a failure. Most rotted, but some...
Sorbet tastes less sweet when frozen? I made some strawberry sorbet. I cut up the strawberries and macerated in lime juice and raw sugar, then cooked them to make them soft so I could use my hand blender to make the puree. I used enough sugar to make it sweet in the non frozen state but after freezing the mixture its ...	Cold temperatures make you perceive flavors less in general. You can notice this quite directly when well-frozen eating sorbet or ice cream: you'll taste the flavor much more strongly initially than later on. And it's not just you getting used to the flavor. If you switch to something else, you'll still have a dulled p...
Why fry rice before boiling? Ordinarily when I make fried rice, the general process is: Boil the rice until done. Fry the cooked rice in oil. However, I recently made a different rice recipe which flipped the order: Lightly fry the dry rice in a pan. Then boil the rice until done. This struck me as being really st...	This is sometimes called "pilaf style", though technically actual pilafs do not require the sauteeing step. It is, however, very common in pilaf and related dishes. The main function of this is to change the composition of the starch on the surface of the rice. This reduces the starches that cross-link and make rice st...
How much time does it take to boil salmon? Most recipes for salmon soup say that you cook it in just 5-10 minutes. If that were beef or pork, I would boil it for hours. Then why do they say such a short period of time will work with fish? I have no access to fish that is safe to eat raw so I have to properly cook it ...	It just has to get to 145F for safety, and in boiling water that happens really fast. 5-10 minutes is totally believable. On top of that, fish is really unpleasant when overcooked, so you really want the minimum possible cooking. (For that reason, boiling is not usually a great way to cook fish - you tend to overcook i...
Can you grind Cheerios and use it as flour? After reading this question, I was wondering if a similar procedure would work with something like Cheerios. Could I grind it up and use it as gluten-free flour for bread or Matzah? Or would it not hold?	This would behave like a literal gluten-free flour (as in, a flour that offers no glue proteins or other binders of any kind), NOT like a complete gluten-free flour substitute. Also, unlike some raw starchy flours that have no gluten (eg rice flour), there is not much binding action from sticky starches that can still...
Material of my mixing bowl I'm using a handheld mixer with a melamine mixing bowl. Lately I've noticed that the surface of the bowl at the bottom of the bowl feels irregular, and dark spots have begun to appear. Should I use a mixing bowl made of other material? If yes, which other material?	Melamine is quite a soft material and wears quickly. Not only would metal and hard plastic mixing utensils wear it down, abrasive ingredients like sugar, oats and so on would take little bits off the bowl's surface. Over time, it is common to have pits and grooves carved into the bowl. These small indentations are hard...
weird smelling chicken I have noticed a smell in cooked chicken that sometimes appears and it is nothing like the hydrogen sulphide from spoiled eggs. It's not a pleasant odor but isn't offensive enough to make you spit out the food as soon as it hits your tongue. It's strongest when the cooked chicken is cut and sort...	Unfortunately, the only responsible advice anyone can offer about "weird smells" is to throw it out. Of course, you have to know what fresh, properly stored chicken smells like, but if unidentified or "off" smells have developed in your poultry, you don't want to play with that stuff -- throw it out. Cooked chicken is ...
How do I cook rice in a steamer? I'd like to cook rice in my steamer, if possible. It comes with instructions for a bunch of food types, but doesn't mention anything for rice. The bottom of the steamer looks like this: I also have two of these to put on top of the previous compartment: I usually get boil-in-bag rice...	It is probably best if you pre-soak the rice before cooking. How long you soak it for will depend strongly on the type of rice and your ambient temperature. Try an hour to begin with. Thai glutinous rice is traditionally steamed rather than boiled. Use a porous container for the rice so that excess water or condensates...
storage tips for fresh corn tortillas How do I store bought-warm corn tortillas to keep fresh longer? reheating tortillas has been discussed here After refridgerating 24hrs, a quick reheat in micowave or on griddle yielded a pliable tortilla for tacos. 48hrs in fridge, Fat-free reheating methods yielded a flacky easil...	My personal experience is that corn tortillas will stay more pliable if stored at room temperature, but may not last as long. I'd assumed that I could find some head-to-head tests from one of the usual sources, but surprisingly not, which means that it's more likely that storing them in the fridge vs. counter doesn't ...
Do you de-hull seeds when making pumpkin seed flour? I was interested in finding ways to use leftover pumpkin seeds, so I thought I'd try to grind them up into flour. Although I found a few websites (e.g., here and here) that mention doing this, none of them explicitly mention whether you should de-hull seeds before g...	Whether or not "you" specifically choose to de-hull pumpkin seeds before grinding them to make flour, pumpkin seed shells are certainly edible, both raw and roasted. The first source you name certainly seems to be referring to pre-shelled pumpkin seeds, not just because they mention it being green, but also because the...
Can I substitute condensed milk for evaporated milk in icing? My icing recipe for German chocolate cake pecan icing calls for evaporated milk, but I only have condensed milk. Can I use the condensed milk instead? If so, do I need to make any adjustments to it?	Yes you can. If you have unsweetened condensed milk, that is another name for evaporated milk and they are interchangeable. If you have sweetened condensed milk, you can use one 14 oz can to replace one cup of evaporated milk and one cup of granulated sugar.
Filling a hot Kettle Is it ok to fill an electric kettle straight after it's been emptied? I heard that it does something to the element. Please help!	Shock cooling anything is never good, strictly speaking, but whether there is serious harm in practice will depend on many factors. Refilling a hot kettle with cold water immediately after emptying probably will not make that much of a difference to the longevity of it. If you are excessively cautious and a bit pedant...
What is cold pressed method to extract Juice? Yesterday I came to know about the term when I was looking for some juice. They were stating that we will deliver cold pressed Juice. So that make me wonder about what is Cold Pressed method and how can we extract juice using that way.	Cold pressing is as the name implies, to press(instead of blending) juice from a fruit while minimizing heat generation. You can buy these cold pressing juicers from the market as they're quite common nowadays. Cold pressers from the market will likely have a rotating core (think drill bit) fixed in a tube structure. D...
Gases used in packaging food? What's the difference between CO2 and N2 used in food packaging?	CO2 is carbon dioxide and N2 is Nitrogen gas. In either case, this is referred to as "Modified atmosphere packaging", which means the food is packaged in something other than simply "air". The point of doing this is that it increases the shelf life of the product. From the website of a company who sells machines that d...
A lot of foam while cooking a cod with steam I was cooking a cod with steam, but unexpectedly a lot of foam came out. First, I thought that the pot has not been cleaned but after re-cleaning the pot and refilling the water the situation repeated. My fish is surrounded by foam (like from the dish soap) instead of the p...	This sounded quite normal. Steam condensing on your fish is washing small amounts of protein into the steaming water below. It is quite harmless. As mentioned in my comment above, most of us have experienced that when boiling cold eggs too quickly causing the shell to crack and some egg white to leak into the water. Th...
Common ingredient to thicken the soup Yesterday, I had some cooked rice and poured in coconut milk. The can turned out to be bigger than expected so the contents got a bit too "loose". One way was to cook some more rice, of course. However, I wonder, is there another commonly usable ingredient to thicken up things? I'...	There are lots of potential thickeners, but you often need to select the one that works best with your given need (temperature, if it has dairy, resulting mouthfeel, etc). In your case, you're already using rice, so you may want to stick with a starch -- corn starch, potato starch, tapioca, etc. For these, you add a b...
Peanut oil with maybe some residue of raw egg I poured too much oil into the measuring cup, so I poured some back into the bottle. However, the measuring cup was used for eggs before measuring the oil. I rinsed it from the eggs but didn't wash it properly with soap, just water. Did I contaminate the whole bottle o...	If you heat the oil to around 95C, any egg residue should solidify and the oil should be sterilised at the temperature. You can then strain the oil and decant off any aqueous phase. If you want a more certain clearing, make a small amount of brine say 5% salt by weight, pour it into the oil, shake it up, let it settle ...
How to make ridge structure of crispy chicken In food shop, we see many fold ridges on crispy chicken like this Picture: While googling about the secret, I found most of them advised to put the chicken pieces in a bag after dipping it in the butter, then shake, dip and re shake. But in practical, this shaking process...	In many places cornflakes are very cheap, I am assuming where you are they are expensive because they are imported. You aren't going to be able to get the ridged structure without something like cornflakes because it's the flakes themselves that give the breading that texture. You need to find something that you can af...
How can I know if I'm purchasing "mild" chorizo or spicy chorizo? I have a recipe that calls for "mild ground chorizo". At my regular grocery today I saw three brands of ground chorizo, but all were simply labeled "chorizo". The listed ingredients included "spices" but no hints about the level of heat. I've had choriz...	You realistically can't, unless they print it on the wrapper. If the manufacturer gives more detail in the ingredients, maybe. But if it just says "spices", it's trial and error, unfortunately.
Can I mix a lot of different smoking woods together? Due to planting some trees in an unfortunate location, I lost them due to root-rot. I have about eight small dead trees with trunks about 3/4" thick, and am wanting to cut them up for smoking woodchips for grilling. Since each tree doesn't have much wood - maybe thr...	Yes, you may mix different species of wood together for smoking. If the combination tastes unbalanced or muddled to you, just pretend the wood chips are from a rare Amazonian hardwood species, and it will suddenly taste amazing, even to the fussiest of "experts". Better to obsess about the quality of the meat itself, o...
Broken pasta sauce The other night I was experimenting with pasta. I had a few cloves of choped garlic and one choped dry tomato slowly frying in about 3 tablespoons of olive oil (aglio olio style). Next I put some tomato paste into the pan to fry off a bit at first and then I added about one ladle of pasta water, hop...	I'd argue against @user110084's advice - you should never put cornstarch or xantham gum into fresh sauce. There's simply no need for it, not to mention it can compromise flavour. Adding too much water is not really the problem here - adding too much oil is. Tomato sauce is not an emulsion sauce (e.g. mayonnaise, vinaig...
Why does canelé batter have to be made 24 hours in advance? I am experimenting with making canelé. All recipes I've found call for the batter to be made and left in the refrigerator for at least 24 hours before baking, but none say why. One guess is that maybe the batter needs to reach a certain temperature get the r...	I am pretty sure it is for cross-linking to form gluten and possibly rearrangements of other proteins also. As far as I can work out, there is no impact to either caramelisation or maillard. Resting time and temperature do need fine tuning for different sizes though which is quite logical and may explain different reci...
What is 1/4 ст кукурузного крахмала in english? I'm trying to make a green tea tart but the recipe is in Russian. Google keeps translating it to '1/4 v cornstarch ' but I have no idea what measurement 'v' would be?	It is not a tablespoon, this would mean that 1) they missed an important part of the abbreviation (it should have been ст. л.) and 2) they are directing you to use 2.5 grams of starch. This is a tiny amount which has few possible uses in a tart. Also, since Russians don't use the Imperial system, they don't have measur...
Is it possible for a foreign object to be embedded in a piece of pork? A couple of days ago I made a sweet and sour pork dish, and had some leftovers for lunch today. While chewing I noticed something hard. When I took it out of my mouth, there was a diamond stud earring, about 3/8" (1 cm) long. Now the ingredients we...	Even if a pig ate something like that a piece of jewellery wouldn't end up in the muscle (meat). It would pass through and out the other end; if it didn't have time to do that it would still be in the digestive system, which is removed before the meat is cut into portions (if you'd said dog food it might be another mat...
Why flour on bread? My local bakery tends to put flour on the top of what I thought was already baked bread (but which based on the answers apparently is flour added before the baking process). It looks something like this: Is this purely for decoration or is there a good reason for doing this?	In traditional bread making methods loaves are often risen in a proofing basket: The bread takes on the shape of the basket as it proves, and is then turned out onto a baking surface, in other words it is risen upside down. You need a lot of flour on the dough to keep it from sticking to the sides of the basket, espec...
Differences between cloth, fiberglass and silicone baking mats? There are various reusable baking/parchment paper substitutes on the market now, and a quick trawl through Aliexpress reveals at least three kinds: Cloth, reinforced with fiberglass (very cheap, from $1) Silpat-style mixed silicone and fiberglass mats (f...	The key difference from my perspective is cleaning. Silicone is the easiest material in my kitchen to scrub clean, with the possible exception of stainless steel. Cloth is very far down the list. Also, depending on the texture of the cloth, more food will almost certainly stick to the cloth, unless it's sealed with som...
Smoker or Sous Vide first? I am going for a smoky and tender beef brisket cooked to ~200 degrees. Sous Vide roughly calls for 5-6 hours of time for the brisket to come to temperature, however, I also want it to sit on the smoker (most recipes seem to call for liquid smoke). My question is, should I put it on the smoke...	Smoke first, then sous vide. There are a few reasons as to why you could smoke first: (i) It has been shown that cold food/meat will take on smoke flavor better than warm meat (Source: AmazingRibs) (ii) If you do sous vide and then smoke, you might risk overcooking the meat since the temperature in your smoker can run...
Is there a special way to dry bread out to make breadcrumbs? I have a recipe for making Italian Breadcrumbs. If I leave the bread out on the counter it molds before it dries enough. I thought making breadcrumbs would be a great way to use some of my homemade bread. I love making bread but unfortunately it dries out to...	You don't want to dry it on the counter... put slices or small pieces in the oven on low heat or grind it in a food processor and toast it in a skillet until it's crisp and brown. Stale bread is not "dry"... it's stale and it's only on the surface. If you want truly dry bread, you need to toast it and really get rid of...
What are these pans used for? I have these 2 pans and do not know what to cook in them. The square one is non stick; the lid has holes in it and is curved to fit the hump in the bottom part. The second pan has a detachable handle.	Surely it is some sort of gimmicky bacon pan. You lay the bacon over the hump and clamp it down like you would with a bacon press, then the trough-like sides catch the grease. I could see it maybe being used to make naan bread. Once it's puffed up you clamp the top down and flip upside down to blacken the bubbles like ...
Make popcorn: Cover fully or not? When making popcorn what is the best practice? Cover the pan lid completely? Leave a small vent to let the heat out? I have always got mixed responses to my query, where some say cover it completely and some say you should leave it a bit open so that the heat/steam lets out. ...	I have a theatre-style popcorn machine that lets the steam escape (ever so slightly) as the pot is overflowing. When I want to make a smaller batch, I do it the old-fashioned way: in a fully covered saucepan on the stove. When both are preheated properly, oiled and salted properly, it's hard to tell the difference. ...
Expiration date for block cheese (mozzarella, Monterey Jack) How long after the expiration date is block cheese (mozzarella, Monterey Jack) safe to eat IF it has been kept refrigerated AND has never been opened? They LOOK as fresh as the day I bought them, about 6 months ago. Thank you.	It is easy to see if mold is forming on block cheese. I have, many times over the years, simply excised moldy portions from blocks of cheese, rinsed the remainder with cold water and if it looked and smelled okay, tried a nibble. If I was satisfied that it still tasted good, I've gone right ahead and eaten it, with n...
Cooked or raw mushrooms on pizza? Should I precook mushrooms before putting on pizza to prevent soggy pizza? I swear when I've seen pizza shops do it, they put them on raw--albeit from recollection they're more thinly sliced than the supermarket pre-sliced variety. Is that the key? Or do most pizzerias saute their m...	Short answer: It Depends. Long Answer: You are correct that the decision on precooking mushrooms before putting them on pizza is about controlling moisture. For some hefty mushrooms like portabellos, it's also about making sure that they cook fully. Here's what to factor in: What's the density of mushrooms per pizza...
How crucial is cornmeal? I have a recipe for bread bowls that are made from scratch and seem to be lacking cornmeal. From the recipe: Place loaves on lightly greased baking sheets sprinkled with cornmeal. Is cornmeal necessary? If it is, is there a substitute? This will be my first time making bread properly, and I...	The cornmeal gives some texture to the end result, and helps prevent the bread from sticking to the surface by acting as little ball bearings. It's not essential unless you have a very sticky dough, then I'd suggest using baking parchment if you have it. Otherwise, if the dough is not super sticky grease the pans reall...
How to have flaky chicken breading How do you get this style of breading? I'm referring to this kind: I'm doing Flour > egg > flour. but I dont get the results I want. I also don't want to use breadcrumbs for this. Can anyone suggest something?	The texture is little bits of fried dough. The way to reproduce it is to mix some of the wet into the flour and mix with fingers until some bits of dough form among the flour. From Kenji Lopez-Alt: Finally, I used a trick that a friend, a former employee of the Chick-fil-A Southern fast-food fried-chicken chain had to...
What brand of tupperware-style (kitchen storage containers) are the easiest to clean? I'm trying my best to keep this from being too opinionated, but I won't be offended if this gets closed. I'm looking for a new set of storage containers and while there are a lot of factors that would weigh my choice (nesting/stacki...	Glass containers will be the best one to use for liquid and or dry goods that can stain (some spices...) Either mason jar type of containers or jars with clamp lids; both type can have replaceable lids or seals. The upside of glass is that it is inert and will clean up easily. The downside of glass is that they break m...
Pizza dough didn't rise, maybe yeast cells were killed off I made a pizza dough and I left it to rise until doubled in bulk. However, it didn't rise at all. After reading here I can just guess that I killed the yeast cells: Yeast Is Too Hot. Recipes that call for active dry yeast direct you to dissolve that yeast in ...	Very possible your yeast was killed or was dead to begin with. The recipe you linked has no sugar, and sugar usually is used to speed up fermentation. The recipe does call for salt, which tends to inhibit fermentation. The recipe calls for pretty intense mechanical mixing for 2 minutes, which is going to raise the temp...
How to get moist goo in layers of chelsea buns I'm trying to make chelsea buns like the ones from my home town as I no longer live there so can't get them very often. I've done quite a bit of experimenting and while I'm quite a way off, I have created a bun I am very happy with except for one thing: a gooeyness in be...	Traditional recipes don't seem to aim for goo, and most of the ones you can buy aren't gooey (UK, limited sample of sources). You can try increasing the quantity of spiced, sugared butter (or even mixing a little milk and/or egg in with it) but you may be better off adapting that aspect of another recipe that is suppos...
Condensed milk doesn't mix well into iced coffee I enjoy Vietnamese/Thai/Brazilian iced coffee with the signature condensed milk. However, my efforts to reproduce have fallen flat. Using either condensed milk from a can or squeeze bottle, it never really mixes well and falls to the bottom. It ends up as a 'strand' dow...	It definitely works if everything is room temperature or a bit warmer, maybe 20-30C (68-86F), and it definitely won't work if it's all pretty cold. It sounds like you may be a little too far on the cold end. You have coffee at 0C, plenty of ice to hold it at 0C, and a small amount of condensed milk at room temperature ...
Other than US FDA definition, are there other standards for vanilla extracts? Is there a European standard for example for what could be sold as vanilla extracts? The only definition of concentration and ingredients appears to be in US Code 21 CFR 169.175.	There's not really a European equivalent for the FDA's definition of extract (by ethanol percentage). Instead, the EU specifies what constitutes natural vs 'vanilla flavouring' (euphemism for 'artificial'). See the EU's white paper on it here (notably page 15): AUTHENTICITY OF VANILLA AND VANILLA EXTRACTS Also, in pla...
What can be added to veggie burgers to increase texture? I add chopped onions, garlic, grated carrots, some flour and spices to pre-soaked TVP. Onions add a bit of texture but after baking tvp densifies becoming like soft rubber. I think mushrooms, beans, corn and peas can make it more texturized but I'm not a big fan...	Variants of tofu skins are great for meat-like textures. If you look up chinese buddist cooking or monastery cuisine, you will find many imitated meat and poultry dishes that are often called "vegan duck roast", "vegan abalone" etc (probably by non-practising consumers). One of the best for this is dried tofu skin stic...
How to sequence better while cooking I often struggle with sequencing specific cooking activities in the kitchen, and either panic, screw something up, or more often than not the dish takes a lot longer to cook. I've tried prepping more, but I find that takes long and my cooking is delayed. If I follow a recipe, thing...	I actually routinely peel thing 2 while thing 1 is frying. To me the key is to work out your critical path. But you don't have to plan as I do. Just work out what your goal is: get everything done in the least time possible get everything done as calmly as possible make sure nothing burns, dries out, overcooks, or coo...
Spots in Stainless Pots after cleaning in self cleaning oven Is there anyway to restore the Stainless finish to a pot that has been cleaned in a self cleaning oven. I burned it so badly it was the only way to salvage the pan. Still works great and didn't warp but it has a bad stained finish on the inside. Anything I...	A self cleaning oven won't clean pans put in it, only the bits of oven wall that have the right surface and get hot enough. If the pan you put in was dirty, all you've done is burn the food on to it. Stainless isn't a finish, it's a material, so you may be able to remove the discolouration by polishing or sanding it. ...
What is French couscous? In the US some supermarkets carry several varieties of couscous in their bulk sections, one of which is labeled French couscous. How does it differ from the other varieties of bulk grains called couscous? Is it just a matter of shape?	My guess is that what they call French couscous is really Lebanese couscous in marketing disguise. The Lebanese speak French, and calling it Lebanese might put people off due to their political leanings. French is probably just more palatable. Kind of like creating the term canola oil in favor of trying to market rapes...
Are there desserts which use whole eggs (not mixing them in)? It is my opinion that all savory dishes can be improved by putting a fried egg on top, and I've yet to find an exception. However, the idea of doing that to a sweet dish seems totally foul. Considering that eggs are ingredients in many desserts, like cake ...	It's a cake rather than a dessert (always a tricky distinction) and traditionally uses the unbroken yolk rather than the whole egg, at but I offer you the Chinese moon cake. The egg isn't universal; neither is the cake being sweet. You certainly get sweet ones with egg. Apart from being a (rather poor) example, the Mo...
When was the garlic peeler invented? I've just discovered today that there is an instrument used for peeling garlic - it looks like a simple tube made of silicone or rubber. Here's a sample video with it. I have the feeling that this is something kind of new (decades), I think a century ago everyone was peeling their ...	An article on Never Too Curious states that the silicone garlic peeler was patented in 1998. From the article: However, I have a neat workaround in my kitchen, a silicone garlic peeler. It is essentially a rubbery tube that comfortably houses a clove of garlic – roll it back and forward on the counter a few times, a...
I get black flecks on my butter when I grease my pan I recently bought a Teflon-coated pan and have been using it without cause for concern, but while greasing it tonight I found the butter stick I used came away with grey flecks / residue. I typically handwash it, but I have also used steel wool in the past to get bu...	Never use steel wool on teflon-coated pans!!! You surely have scratched and damaged the teflon and some of it came off the pan. I'd throw it away.
Is there a term for the blending of different recipies of the same type? One of the things I do when cooking is I look at several different recipes for the same dish. I take a "base" recipe "A" and add these ingredients from recipe "B" and maybe even a unique ingredient from recipe "C." By doing this I often get the b...	Fusion is a great word for a thorough mixing of things, conveying the idea of almost welding them together. So I see what your friend means when she describes your fusing together of different recipes for a particular dish as fusion cooking. But when people use the term fusion in relation to cooking they often mean th...
What adhesive should I use to repair a glass and silicone cake mould I have a silicon and glass cake mould with the round base made of glass with some silicone feet and a detachable rim made of silicone. One of the feet came lose and dropped off. What glue I can use to re-attach it?	A high heat silicone adhesive will do the trick. Something like this (obviously only need to buy one, not a whole case). Also, I've had some luck with oven door adhesive (though never tried on cookware) and auto adhesive. All are oven safe up to 400-500F continuous, so you should be good for baking.
Recipe asks for "15 cardamom pods, crushed". Do I keep the shells? do I just crush the pods in a pestle and keep the pods in or do I remove the seeds from the pods and then crush them? this is for a flavouring for grilled chicken	To get ground seeds I usually pound the whole pods once or twice in a mortar. The seeds should separate from the husk easily then. Remove the entire pod from the mortar, and grind the seeds. Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds.
Does one have to occasionally put up with this kind of nasty surprise after switching to organic beans? First I diversified my source of protein by eating beans. Then I was glad to find that it's a lot easier to find organic beans than organic beef. Even better, I could stock on a variety of beans and reduce my visit ...	Organic or not, there is always a chance that an item, especially a dried and stored item can become infested and any point in the cycle. Dried beans, it seems most likely to be from a storage issue at some point, but it really could be at any time. I would take them back to the stores, give them an opportunity to co...
What can I substitute for ragu in kosher lasgne? Most lasagne recpies ask for ragu and bechamel. Since I am cooking kosher, what can I substitute for ragu?	You can either substitute the bechamel or the ragu: Bechamel Use soy or almond milk and vegan butter Ideas: http://www.onegreenplanet.org/vegan-food/how-to-make-classic-sauces-vegan/ https://realfood.tesco.com/recipes/dairy-free-bechamel-sauce.html Ragu Simple.. just use vegetarian mince: https://www.quorn.co.uk/p...
Slow cooker tips when on high and others remove the lid I cannot use my slow cooker as designed, as I try to cook for my elderly parents. They do not rise before 11a.m., the kitchen is located upstairs with them, so they will hear or feel everything-and waking them at 8a.m. is NOT what I want. I end up preparing a lot...	Five hours is still a pretty long time for low and slow. Many recipes will work within that time without modification. For ones that won't, the best way to cut time off is to heat things through in a pot on the stove first. Slow cookers are pretty good at the low and slow part, but that means they're really slow at get...
Why some vegetables are good to fry, and not others? Is there a biological reason why some vegetables are "good" to fry on a pan while some others are not? I would readily fry onions (from "a little bit" up to "brown" or "caramelized"), leek (but just "a little bit" - the "brown" version is bitter), tomatoes, ... I ...	Stir-frying a vegetable is quite different (in my mind) than what's viewed as frying by American and British standards. I can't really speak for what's considered 'fried' in most parts of Europe since I've never been there to truly sample different 'European' foods - which varies greatly anyways. Stir-frying in the As...
Weird Smoke Coming from Stock Pot on Stove I have recently purchased a stockpot and I have been using it for making pasta on an electric stove. The first two times I used it, everything was fine, but tonight I put it on the stove to make pasta on a high heat, and there was a weird smelling smoke coming from the bottom...	Did the water from your pasta overflow the previous times you cooked? If water from cooking pasta spills and then dries, the residue left behind after evaporation can smoke or even burn. Alternatively something could be stuck on or under the burner itself, and it can be hard to notice depending on the type of electric ...
Which is the most caloric, edible, single ingredient by weight? There is a lot of articles among the Internet talking about the most caloric meals you can eat, but just out of curiosity, I would like to know which is the most caloric single ingredient you can add to you recipes. At first I thought about sugar, but Wol...	Your question goes near the answer. As you can read on those nifty tables on products, calories come from mainly three sources: Fats, sugars and protein. There are also fibres, alcohol (that are not counted as carbs) like ethanol and organic acids but the first three is packed with them. So fat have 9 kcal/g, carbs 4...
How do you cook lasagne noodles? Do you throw it all out in a tall pan at once or by batches? In what pan should you cook it? Do you put them on top of each other in the pan? Do you place them horizontally or vertically? With oil in the water or not? How do you drain them in the colander without everything sticking...	OR..don't at all. "No boil" is kind of a gimmick, any store bought dry lasagna noodle can be 'no boil' just put them into your dish dry. If you don't already start with a small layer of sauce at the bottom and then add the noodles, sauce, cheese, etc..repeat and bake. During the course of baking the noodles will absorb...
Avoiding injuries from kneading I've been working on my pain au levain and after a couple 15-20 minute kneadings, I have some pain in my wrist flexors. I'm using Bread Alone as my guide and Mr. Leader mentions off-handedly the importance of having a kneading surface at a correct height. I am an unusual height and susp...	I see two questions here that are connected. The right height of a kneading surface. As a rule of thumb, the surface for kneading should be about 10 cm / 4 inches lower than for chopping. You want to be able to ever so slightly lean on your dough, using your body weight to support your hands and arms. Too high means ...
How to prevent the lasagne filling from sliding out? When I cook lasagne most of the filling slides out between the pages. How do you make the filling stay in its place?	Time...lasagna needs to allowed to rest for a while before serving. At least an hour. If you try to serve it straight out of the oven it will slide all over on you. Time will allow the cheeses and other filling to firm a bit to give you the distinct 'layers' that you want to see out of a traditional lasagna. I would ev...
How do you prevent your lasagne from being watery? As you can see there is a lot of liquid that assembles at the sides. This lasagne has bechamel and marinara sauce. The bechamel is reduced, with a chunky (but watery) red sauce. The lasagne sheets were boiled and drained (but not pat dried). What could be done to redu...	Moisture comes from several source. Meat, cheese, sauce, noodles (if preboiled). There a variety of things you can do to address each of these. As mentioned in my answer to your previous question, letting the lasagna rest prior to service will help. So too, using dry noodles, without boiling, will cause the noodles to ...
Goldenberry Storage Conditions I have a question about goldenberries (aka Cape Gooseberry, Physalis, ground cherry.) Is it better to keep goldenberry in the fridge or not and for how many days maximum? My berries rotted in 3 days in fridge.	I used to grow them years ago so I could have some summer fruit in an area with little fruit other than strawberries (that I also grew) and crab apples in an empty yard. I had hoped to grow enough to make jam and pies but we ended up eating the fresh. The nearest grocery store with fresh produce was over 1 1/2 hours aw...
What is fresh preserving? What kind of canning does fresh preserving refer to, or is it an all-encompassing sort of thing (e.g. water bath canning, pressure canning, freeze-canning, lacto-fermenting, etc.)? I see the term used when you go to buy canning jars on Amazon and such (as well as at freshpreserving.com, obvio...	Shule, I read over a lot on that site plus checked a number of other sites. It seems that the company that makes Ball® lids and glass jars for canning has coined the term 'fresh preserving' to refer to canning done either by boiling water bath immersion and by pressure canning. Included in these two methods are jams, c...
Adjusting Cooking For Smaller Portions I am going to University in the fall. I love to cook and bake but since I will be myself, I cannot cook the regular portions I had before. Is there a way that I can figure out the correct cooking time and temp for a recipe that I have halved? I use many kinds of meat and veggies ...	It is difficult to offer a general answer applicable to all recipes and all cooking methods. In almost all situation, there is no need to change temperature (I cannot think of any exceptions off the top of my head, but I am sure others will think of a few). The most obvious effect portion size has on cooking time is th...
How would I jar a sauce for keeping at room temperature without adding loads of vinegar or sugar? I'd like to make and sell jars of my mum's satay sauce at our local food markets. I'm trying to figure out the jarring process so it can be stored at room temperature and not make anyone sick or worse. My experience in j...	You cannot use an oven for canning - while the oven itself can reach temperatures higher than 100 degrees C, it is difficult to get the internal temperature of the contents of the jars up to the same temperature. You'd be better off pressure canning, and @Chris_H has already shown where you can read up on the techniqu...
How do I maintain the crunchy crust of home baked bread? When I bake artisan bread, the crust does not retain its hard consistency, and by morning of the next day is already soft. I use a Dutch oven and spray water. The taste is great but the crust loses its crunch.	The reason the crust is going soft is a combination of factors: Moisture from inside the bread transfers to the outside during cooling: This is most prevalent in breads with thinner developed crusts. Leave your bread to cool completely either in the cooling down oven (best) or on the side on a rack. Humidity of bread ...
Why does cooked chicken taste different after a few days in the fridge? I have observed that cooked (fried) chicken tastes a little bit different when left in the fridge for 2-3 days. I don't observe this with pork or beef. Is there a way to get around this or is this really normal for chicken meat?	There are a few reasons why leftovers taste different. Here I will base my answer from the chapter on meat of On Food and Cooking by Harold McGee (Which I highly recommend to anyone wanting to learn the whys of cooking). At the same time that cooking develops the characteristic flavors of meat, it also promotes chemi...
Does the order in which I turn off the gas stove matter? I have a gas stove. This is connected to a big gas canister (I don't know the volume, but I'd guesstimate 20-30 liters). Whenever I want to cook, I turn on the valve on the gas canister, as well as the knob for the corresponding stove plate. When I'm finished, I...	I had this type of stovetop for many years. The way I usually did was: Turn off the stovetop turn off the canister The next time you turn the canister on, gas won't leak through the burner you left on (because you didn't!). And the amount of gas left in the connecting hose is negligible and should be safe to leave it...
Why is my stock flavorless? I made stock last Sunday, which I intended to use as the base for homemade tonkotsu (pork broth) ramen. Accordingly, I used both chicken and pork (roughly equal amounts of chicken backs and pork hocks). I also added several cloves of garlic, a large leek, celery, carrots, and small knob o...	Couple notes or suggestions; Added in fat? Typically for ramen adding in a copious amount of finely chopped pork fat is a must. Usually boil a slab on top of bones for 4 hours and then chop and add. Serve with a side of lipitor. Where is the savory flavour or unami? You need to either cook some veggies/aromatics t...
Will terrible things happen if I replace part or all of the refined sugar in this recipe with malt extract? Behold the recipe: https://www.howtocookthat.net/public_html/giant-mars-bar-recipe-milky-way-bar/ I'm planning to make a cake based on the Zero Candy Bar for father's day, because it's my dad's favorite and they...	I don't know about the substitution of dry malt extract for refined sugar. I know that measure for measure they have very different apparent sweetness, protein content, etc... You said you have two possible alternate recipes for nougat, one using malted milk powder and one using liquid malt extract. You should be able ...
Sugar Free Chocolate Cake Too Dense Yes, I know it's almost impossible to get a good sugar-free chocolate cake, but I won't give up trying,as my husband is a diabetic, and I want to make something nice for his birthday. This recipe is good-tasting, but too dense, with a fudgy layer at the bottom. I've been working on...	There's a few things that could be happening here, you could have too much moisture in the batter, not enough leavening agent (unlikely in this case) but my money is the oven temperature - it seems low. I'd usually bake a cake at 350F. When baking a cake you first get a rise from the action of the leavening agents and...

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