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Art of making delicate French butter cookies (Madeleines) I love making Madeleine cookies, but I can't seem to make them without burning them. Well, they're not really burnt as far as cookies go, but they are too golden brown and have a slight crisp that Madeleines shouldn't have. Baked for 14 minutes. I've shortenin...	If they're cooking too fast that they're browning and fully cooked through after 10 minutes instead of the recommended 14... that's probably a signal that you should turn the oven temperature down. If you don't already have an oven thermometer, get one. It's possible for ovens' internal thermostat to be significantly o...
For how long can you let dough sit there to rise without yeast? I read that you can make a dough without yeast and have it sit at room temperature for 12 hours and it will rise due to bacteria found in the air. It didn't rise after 12 hrs, so I was wondering if I could let it sit for another 12 hrs to see if it eventu...	I am not sure where you read this and it is a reasonable expectation that it would work. This is however a classic example of recipes authored by someone that worked in a certain climate, season, location and other specifics that are not always going to work everywhere else. As already pointed out by @kettultim, natura...
Differences between rice/pressure/multi/slow cooker? I'm really confused about what these products are supposed to do, and if some products can do the same as others in the following list. What are the differences between the following devices? Rice cooker with keep warm/cook button only Rice cooker with multi funct...	There are several different categories of these devices, but they do all tend to look quite similar. Prices can vary by a very significant amount, though. So. Rice Cooker The simplest kind of rice cooker is the kind with just a switch on the front to turn it on. Mine is like this - when plugged in, it's in "warm" mode,...
Ears of corn in grams I found an interesting recipe (http://www.icouldkillfordessert.com.br/receitas/mingau-de-milho/) for corn porridge, in it was necessary "3 ears of corn" for the amount of porridge. Suppose I don't find the corn on the cob and can only buy it in a can, how many grams of corn does the proportion o...	I agree with @rumtscho that you are unlikely to get the desired results from canned corn as you really probably need raw. If you do try canned, make sure it is whole kernel type and that might improve your results. If you cannot get fresh corn, frozen, uncooked corn might work, but even that is usually blanched which...
Yellowish turnip I got a turnip recently and it was a little yellowish and after cooking it was the same, a little yellowish and mushy. A couple of months ago I got a turnip and it was white and after cooking it was translucent and firm, which is what I would expect. Is this a seasonal thing where the spring turnips a...	It appears that your first turnip was a "white turnip" - Brassica rapa - and your second was a rutabaga (Swede or yellow turnip) - Brassica napobrassica. I found a brief list of differences here.
Using hardware store dowel as rolling pin? Is there any reason not to use the wood dowelling I always see in the hardware stores/wood shops for a rolling pin for pastry?	Assuming that the wood is untreated (ask the store!), you can use whatever you find in the wood isle. There are very few woods with questionable compounds that might leech undesirable substances, but neither is a typical mass market material. And even for woods like yew or oak, the amount of tannins or other is extreme...
Sealed package submerged in water in the fridge, still safe to eat? In my fridge I had a sealed package of bacon and hotdogs in the bottom drawer, and the water of the fridge somehow got in there. The package was partially submerged in this water (1 inch of water). The reason why I think they might have gone bad is be...	I know the mantra here is "when in doubt, throw it out", and we know you are in doubt, otherwise you wouldn't be asking the question...but, nevertheless: The speculation, "something in water may not get as cold as if it wasn't" isn't true. Something in cold water will come to the same temperature as the water, just lik...
Whipping cream that has been frozen won't whip I have whipping cream that has been frozen; it is now separated and won't whip. Is there anything I can do to make it whip?	Sorry, no. Whipping cream that has been frozen is perfectly fine to use in many dishes, but it won't whip. As far as I know, this is irreversible, so no, you can't make the cream "whipable". If you are very lucky, you will get it to a sort of semi-stiff stage, but nothing that would be suitable for cake decorating or ...
What "begin to flake" means in the context of sauteing a fish? I encountered When you see the bottom of the fish fillets turn opaque, tilt the pan and, using a large spoon, baste the tops of the fish with the hot oil. Do this constantly until the top of the fillets begin to flake, about 3 minutes. in a recipe. It i...	When the fish cooks, the meat will start turning opaque; at one point, you will see that the fish will start to "split" into flakes or layers. see this video (at about 2:15 and onward) you start to see layers in the fish. https://www.youtube.com/watch?v=gluRaUv88sk For example in the following video, you see the salmon...
Gritty Chocolate Ice Cream Texture I made this recipe for dark chocolate ice cream. I did a double recipe, using 3 egg yolks + 1/2 cup cream instead of 12 egg yolks, and I left the cocoa nibs in until right before churning to try to extract as much flavor as possible. The taste was excellent but the ice cream had a ...	I've had gritty chocolate ice cream when I didn't get the chocolate melted all the way. I was using a combination of unsweetened chocolate squares and cocoa powder. I've found that if I heat it on the stove with the milk until it starts to bubble (stirring often), it changes from looking like milk with little specks of...
Transforming shredded cheese into chunk cheese I am at an event where I need to serve cubed chunk cheese, but I only have shredded mozzarella. Is there a simple way to melt mozzarella into chunks? Any idea would help.	Found a good solution: simply shape the mozzarella into smooth balls. No melting even necessary! At this point, I could have chopped them into cubes, but I left them as spheres.
Will lobsters caught in June be shedders? I am planning to visit Maine at the end of June. Can I expect the lobsters I buy there will be shedders or will they be hard shell?	Probably not, the shedding season starts mid-late July according to this site: By mid-to late July the Gulf of Maine begins to warm up significantly which triggers the seasonal molt. The end of June is generally not going to be warm enough, however you might get lucky as sometimes its early, and it's worth asking b...
Freezing soup, then transferring it to bags So I don't freeze the soup directly in the freezer bags. I find the hassle of getting the liquid soup into the bags too messy. But other people may be better at that. I freeze the soup in small containers that are freezer safe. Then so I don't have to own like 50 of these sm...	Many suggestions for you: line the containers with the bags, folding the edges down over the container. Pour the soup into the supported bag. When it's frozen it should be easy to remove and you have the container back. buy plastic (for flexibility) containers, 6 or 8 of them. Freeze in these instead of bags. It's eas...
Why do globally known fast food (KFC, McDonalds, etc) mostly sell chicken? What is with chicken that it is used most of the time as the "main" product of most fast foods, specially in the US? Is chicken easier to prepare? to cook? What is with chicken?	Your premise is false: while KFC mostly sells chicken (because they are a chicken restaurant), other fast food providers, including McDonalds, do not predominantly sell chicken (see this article listing the top 10 most popular items at McDonalds in the US, only one of which contains chicken). For instance, this article...
Is it true that moldy jam/pickles are good to eat if you mix the mold into the rest of the mixture? Everyone in my family says that when you see white mold on jam or pickled goods, you shouldn't bother with throwing away or removing the mold. All you have to do is to mix it back into the rest of what's in the pot. Her...	Unless there is good reason to assume it is not mold/bacterial colonization, but some other precipitate as explained in other answers: There is no scientific reason at all to assume that such a method is safe, certainly not for any random pickle made by any random recipe spoiled by any random white mold found in any ra...
making a sourdough starter in desert like conditions It's finally summer and the daily temperature here is between 75-85 - which I figure is finally good for making my first starter. My concern, though, is that the overnight temperature drops to the 50s. Can I still make a starter on my counter? My kitchen tends to s...	Well every yeast strain is a bit different but normally the range is fairly forgiving. Speaking from homebrew side; killing yeast from cold is almost impossible. Homebrew side; they make electric thermostat controlled blankets to control temperatures; if you are going repeat this a couple times might be worth investm...
Unable to make yogurt in cold climate I have read the answers to this question - How to thicken yogurt and I am not sure if my question is on topic or not - this is the procedure I followed to make yogurt in a mountainous region and I am not able to make yogurt twenty four hours after I started the procedure 1) Boiled...	Not covering it was unwise - it accelerates cooling and also allows other (unwanted) bacteria to populate it. Not insulating it to keep it warm was your main problem. I seem to recall that some cultures in cold climates that traditionally fermented milk products would do so in a bag worn next to the skin, under clothin...
My rhubarb pie is runny I have been baking rhubarb pie since the 60s. All of a sudden I made a couple and they both came out runny. What happened? I always use the same recipe.	The answer from zerobane provides some reasonable suggestions for working around a few common problems. Of course, they require you to know you're going to have problems ahead of time, which is a problem if you're using a "tried and true" recipe that fails infrequently... So ideally, you find a way to identify these pr...
What happens when I boil 2 pots of pasta in the same water back to back? I had to make 2 pots of pasta back to back. I did a pot of spaghetti as usual. I add a little vegetable oil always, salt, and I throw about 5 peppercorn seeds in the water, bring it to a boil, then add the boxed dry pasta. Well, this time, when ...	There should be no issue with doing this, restaurants often do this; the only thing that will happen is that the water will have more pasta starch as you cook more pasta in the same pot. Obviously, basic food safety rules apply here - you need to keep the water out of the "danger zone", but otherwise it should not be ...
How do you prevent pesto (basil) from becoming bitter? Here is my go to pesto recpie: Serious Eats Pesto. It has been a hit but lately whenever I make it, it has a bitter aftertaste to it. It's not as pungent or umamied, but bitter and leafy. I use the same proportions (but not the same brands of olive oil or same ba...	immediate consumption You make genoese pesto (indeed the linked recipe is ok for genovese pesto and not simply a genoese pesto-like green sauce) for an almost immediate consumption. In such a case each of the ingredient can be responsible for a bitter taste or note. I would suggest checking each of them for their own ...
Pound cake sticks to pan - need alternate solution My pound cakes stick to the pan regardless of the efforts I take. I have used baking spray, olive oil, butter, butter & flour, and tin foil strips. I have cooled completely, placed in the freezer until solid and still have to chip it out. The recipe is 3 cups granulat...	What can I do to prevent this? You can line the pan with parchment, including folding it into the corners, so that the pound cake never even touches the pan. You can liberally lube the bottom of the pan and/or use parchment just in the bottom. When you remove the cake from the oven, run a knife between the pan and cak...
Why cooking times for rice are different in different locations When I learned to cook rice in the New Orleans area, I used the following recipe: In a big sauce pan measure 1 cup long grain rice to two cups room temperature water, salt to taste. Bring to a boil, turn heat down to simmer, cover with lid for 30 minutes ...	Humidity and altitude both can have very large effects on cooking times and methods, especially with methods that are moisture-sensitive, like baking, braising, etc. In your case, since the altitude difference is negligible, the rice is probably being affected by the ambient humidity; in Indiana, the rice is in a less ...
Questions about battering and frying chicken I like to fry up chicken occasionally and I've used a few different methods over the years. Typically my recipe is something like: Place milk or egg in one dish Place a flour mixture in another Drag chicken through liquid, then through flour, then fry up. It usually turn...	Some recipes call for dipping the chicken in egg before coating with flour while others call for milk (or butter milk). Egg provides a lot more protein and will produce a thicker, more stable crust. Milk is obviously much thinner, contains much more water, and won't cling to the meat as much. Buttermilk is a cultured ...
Why is there no pork on the Indian take-away menu? The standard Indian takeout menu does not represent the kind of food eaten in India. India is a large country and "Real Indian food" is little more meaningful than "Real European food". Dishes commonly eaten in the North might be foreign to people living in the South ...	In the UK you see lamb and chicken on "Indian" restaurant menus, but not beef or pork. I suspect that in the colonial era when the English wanted meat there were goats (near enough the same as sheep) and chickens because both are kept for food but not meat. So are cattle but they're special. There simply wouldn't have ...
Is this the way to make good pies? I'm working in a small bakery shop and my boss is new to the business and have no passion in baking at all. He only learned it from his dad few years ago and his dad learned from other people too. I love baking but was told not to try anything different than what he's told me to do....	My question is, are these the right way to make good crust pies You're doing things at commercial scale and with commercial equipment and ingredients, so your method is going to be somewhat different right off the bat. As well, the owner's goal isn't necessarily to make the very best tasting crust that he can. Rather,...
Substitute for Aluminum Foil - Grilling I have used aluminum foil when I grill salmon because it keeps the oil from running onto the heating element and smoking the fish. Can anyone suggest a substitute for aluminum foil?	Dried palm fronds are traditional Thai. Not sure you have access however.
Too much Rosemary I put too much Rosemary spice in a pureed vegetable soup. Ingredients were onions, peppers, celery, ,cauliflower, vegetable broth, tamari and Rosemary and coconut milk. The Rosemary is too strong. How can I save it?	Make a second soup with out rosemary and combine the two final products. Or call it Rosemary Soup.
Impact of different sugar types (and substitutes) on ice cream I am really interested in theoretical fundamentals of ice cream making. Everyone who is a little sophisticated whith homemade ice cream knows, that the are certain ingredients and ratios that have to be satisfied to make good ice cream. In fact understand...	People who formulate ice cream professionally have a relatively simple method for handling the math. It codifies the more advanced math in user 110084's excellent post. Basically every ingredient is assigned a sweetness value (called POD) and freezing point depression value (called PAC). These values are relative to s...
Is canned “tomato sauce” already cooked? The can says the ingredients are tomato puree, garlic, etc. I suspect that cooking turns puree into sauce. But then why does it change again when simmered for half an hour with ground meat and chili seasonings? The meat's already browned prior to adding the tomato sauce, so I...	Yes, in some sense, the contents of a can of tomato sauce are already cooked. But "cooked" is a pretty vague term, and we know that there are different degrees of it. Did you cook your onion on a low heat until it was soft, or until golden, or until caramelised? Did you cook your steak until it was rare, or medium, or ...
Are eggs left in car trunk for 3 days safe to eat? I had purchased eggs at the supermarket and i forgot them in the trunk of my car for for 3 days are they still okay to eat?	Would you risk getting sick for ~ $4. It's not like you left a tin of Beluga caviar in the trunk for 3 days. Toss them!
Why using low temperature cooking for potatoes? I saw somewhere a recipe for using souse vide at 90C for potatoes. I understand low temperature/long time cooking technics are for tenderizing meat. What is the rationale of using low temperature cooking with potatoes?	Cooking times are related to the type of tissue. A potato is a part of a plant, but an unusual one, an asexual bud. A potato is not a stem or leafy part of a plant, so it's not a vegetable. It contains no seeds, so it is not a fruit. It lacks the protection of an external fruit sheath, and it isn't a fertilized ovu...
How can I break an emulsion making carotene butter? I am making carotene butter by mixing clarified butter and carrot juice. The idea is that I now need to separate the carotene infused butter from the juice. The only problem being that they are very well emulsified together. I tried blending it more until the heat an...	Chill it. The butter will solidify and upon remelting the emulsion will be broken. I've never had a butter emulsion not break after chilling.
Preserving small amounts of milk My husband and I do not drink milk during the week, and rarely use it for cooking. However, on weekends when I am home I like to make coffee and have it with milk. The problem is it is very expensive to purchase even the smallest container of 2% milk at the store only to have it go bad...	Freezing is most definitely one of the best options. If you are only going to use a little at a time, then it would be a good idea to divide the quart into smaller portions so that you do not have to defrost the whole amount. You can use an ice-tray and take out just as many cubes as you need.
Cleaning my cast iron from exploded battery and plastic I am a baker and just moved houses. I used my cast iron to hold my electronic scale, which is made of plastic and had batteries in it, and without checking put the whole container into the oven at 450. I realized my mistake not soon enough, and while the plastic ...	Lots of of abrasives. Electrolytes from the batteries won't soak into the iron, and lithium is not soluble in solid iron if they happened to be lithium batteries. If you can get all the plastic completely removed, the chemicals from the battery are water soluble so it will just wash off. EDIT: Depending on your battery...
Thai beef meatballs, how to get chewy texture and how corn flour and baking powder function in recipe? I have attempted to make thai beef meat balls for about 10 times now and failed almost everytime. Thai beef meat balls need to be stretchy and have a chewy texture when finished. I have tried mince with no fat, minc...	Baking soda or baking powder? Powder will produce gas bubbles. Both baking soda (but not baking powder) and corn starch are prevalent in chinese cooking and its derivatives elsewhere in Asia. I am reasonably sure that they are used even in home cooking. Corn starch is used as a binder and texturing agent in minced or f...
Microwave door blew open when boiling water-vinegar mixture for cleaning The inside walls of a microwave have become sticky. I was attempting to be a smart cookie and tried to clean it by boiling a glass of water-vinegar mixture inside it. However, this DIY backfired as the water heated beyond its boiling point and th...	I presumed the door just blew open rather got blown off and you were referring to the glass that held the mixture rather than the glass window in the door. I am unsure where the soap fits into your cleaning attempt. With those caveats, unless there is more you have not said, I do not think it was as drastic an event as...
problem with flame control in a natural gas grill I have a natural gas grill and replaced the burners a couple years ago with generic adjustable length burners. Lately I noticed I was getting yellow flames so I adjusted the air flow on the burner and got blue flames but when the grill heats up, it goes back to yellow....	Firstly, tune your burner for a good flame when hot, rather than a good flame on start. Without knowing anything specific to your burner, I can only speculate on the more generic aspects. Two most probable causes: reducing flame and sodium flare. The most likely which is also what you suspected - flame stoichiometry, y...
Any tips on how to cook gruel? I like to cook rice gruel every now and then; however I usually encounter a basic problem. First off, my rough procedure: Mix (sticky) rice flour and water homogeneously Pour into cooking pot (possibly hot, doesn't seem to make much of a difference) Stir thouroughly during cooking, try ...	Rice gruel or congee is made with whole grain rice like Megha said. Chinese congee has already cooked rice added to a meat broth and cooked long enough so the grains start breaking apart and becomes thickened. If you attempt to cook glutinous (sticky) rice flour with water, you're making something more like mochi, alth...
Jason's Deli has two different kinds of soft serve, what's the difference? Jason's Deli clearly has two kinds of Free Ice Cream, The Good Kind. The Bad Kind. The Good Kind is the same kind of soft serve you'll find at McDonalds, and Burger King. I'm wondering what's the difference between though between The Good Kin...	I wrote to Jason's Deli and here was their response, My name is Alice Jones and I am a part of the leadership team at the Shephred Square location. First and foremost I would like to thank you for providing feedback in regards to the ice cream. Let me be the first to apologize for the inconsistency provided at the dif...
How to mask the taste of iron? Right, so this is an odd one. Due to a person's combination of iron deficiency, a not-so-sturdy stomach and no particular interest in eating red meat or the like, that person essentially handed me a bag of heme iron supplement and an enquiry as to whether or not I could make this supplem...	Agree with the above posts as general guidelines but considering the taste buds it sounds like the "patron" does not like savory/umami flavors. Best luck I've had for hiding the flavors of iron supplements is making smoothies; Citrus or some other very over-powering fruit. Then the "meaty" flavour disappears in the sm...
How to stop spices burning when browning meat? I was browning seasoned chunks of lamb in a cast-iron skillet on medium-high heat and found that by the end there was a large mass of oily black spice mixture in the bottom of the pan.	You've got a few options: slightly cooler can make a big difference (basically buying you time to keep things moving). or hotter can brown the meat faster if it's going to be cooked through in a sauce. (more) oil should stop the spices sticking to the pan; that's when they burn if they're big chunks of meat you can ...
What's this white strip on the top side of my boneless skinless chicken breast? I am aware that there is a tendon which connects a chicken breast to it's tenderloin...what I"m curious about is the other white strip on the top of my boneless skinless chicken breasts as shown in this picture: I always cut my chicken up...	Structurally it is similar to silver-skin on tenderloin and other red meat muscles, some connective tissue marking the muscle boundary. I have seen it be a little tough on older, non-broiler birds but even then not normally worth messing with, IMO. If you chunk the meat you might find spots that are thick enough to b...
How much pepper/allspice to substitue for cubeb? I have a recipe that calls for "12 cubebs, coarsely crushed". I've read that a blend of equal parts pepper and allspice can be substituted for a cubeb. However, having never seen a cubeb, I have no idea how big it is, so I don't know how much pepper and allspice to subs...	I don't think you'll find any two answers that agree from anyone that's used cubeb. All the more difficult as few people who heard of it and even fewer who've used it. The reason being that taste is subjective. I love the flavour Szechuan peppercorns give food. It's often been described as being both hot and numbing. I...
Sous Vide time for 1.5 lb 1 inch thick bone-in chuck roast at 140F Would this require a 24+ hour bath at 140F, or would the limited thickness and size allow it be 12 hours?	It takes very roughly 81 minutes for your meat to reach the 140F cooking temperature assuming you have just the meat and no marinade in the bag, and no part of the meat is frozen. The rest is all steady state cooking time. Based on my own experience, I am inclined to say that if there is any difference in texture and f...
Doubling a recipe: how much oil for browning, sauteing? I want to double this recipe, which calls for browning the floured meat in a pan in 4 tsp of oil, then sauteing the onion in 2 tsp of oil. Do I need to also double the amount of oil for either or both of these? I am thinking that the meat doesn't absorb oil so n...	The main issue I would be wary of is that you have sufficient space in the pan for all of the meat to brown well. Generally, it's better to do the meat in batches so that it has room and doesn't cool the pan off too much - you want to brown the meat, not steam it. When I make stew in my stainless steel 12 inch pan usin...
Does beating hot oil into eggs before cooking an omelette make a difference? Usually, when I prepare an omelette, I pour oil in a cast iron pan and heat it. In the meantime, I prepare the eggs and I beat them fluffy. When the oil is pretty hot, I pour it in the eggs while beating them and finally I cook it in the pan....	Not tried or heard of this before. I can only arm-chair experiment in my head until I try this out. This seems to be an encapsulation/spherification method. I can see a thin "shell" of cooked eggs coagulating around the hot oil droplets, trapping them and preventing separation. With many tiny beads of egg encased oil (...
What situations are pressure cookers not appropriate I have now pretty much replaced all my long slow cooking dishes (chilli, stews etc) from either cast iron in an oven or stove top to pressure cooking due to the time saving. Are there any these sorts of recipe where you should not use a pressure cooker?	By raising pressure, you get water to boil at a much higher temperature and thus speed up most of the physical and chemical reactions involved in cooking. Elevated pressure can play a smaller role too. With higher temperatures, you can get faster caramelisation for instance which may not be desirable in some foods, dul...
Can crockpot chicken be made with wet ranch dressing, instead of dry? I am trying to make a recipe like this one, Crock Pot Creamy Ranch Chicken, but I do not have dry ranch dressing. Will it still work if I use ranch dressing from a bottle instead? Would I need to change anything else?	It will likely work, but the flavors will be muted. At a minimum, I would leave out the milk in the recipe. You might be better off using other dried herbs and spices, even if they aren't specifically 'ranch'. The recipe in question links to a recipe for making ranch dressing mix, which is black pepper, dill, garlic...
Can I use Granulated sugar instead of White sugar? I'm making a dark chocolate cake, it calls for white sugar but I have an unopened bag of granulated suagr at home. Can I use that instead to save some money or will I have to buy white sugar?	If the sugar you have is actually coarser than "normal" white sugar (say, crystals are more than a mm in size): If the recipe calls for dissolving the sugar (eg by vigorously stirring it into the wet ingredients), there is no difference at all - just make sure you dissolve it fully, coarser sugar takes more time/work t...
What is this fruit called? Very soft inside, small seeds, tastes bit sweet	It looks like either Pepino Melon (which I'm growing this year, and I tried to grow in 2015) or Tzimbalo, by the color, the dark striping and the leaves. Eggplant is related to both, but eggplant leaves leaves are broader and bigger than I see in the picture, usually (if not always). Pepino Melons are typically (not al...
If you microwave leftover egg shells is the salmonella dead on the shells I don't have any pictures. If you microwave leftover egg shells is the salmonella strain killed or not?	Yes or no - it depends. We need to look at the question from two different angles. Microwaves don't kill pathogens, they create heat that can kill pathogens. While it seems basically the same, the important difference is that microwaves heat water, not dry substances. If your egshells are dry, you can microwave them f...
Increasing the earthy flavor of beets? I enjoy the "earthy" flavor of beets -- I would like to know: What way(s) of preparing beets result in the most earthy flavor? And are certain types of beets known for tasting earthier?	Variety-wise there are many beet types, I have grown a few and I've found that red beet varieties have earthier flavors rather than golden ones. Larger beets of the same variety tend to be less sweet and more earthy than smaller ones. I'm not going to weigh in anymore on varieties as I simply don't know, the gardening...
How much is a "splash" I've run into several recipes which asked for a "splash of" water, soy sauce, etc. How much is a "splash"? I assume if it's something more concrete like 1/4 cup, they would have said so. Since it's a "splash", I just poured some (1/2 a cup) water into a coffee cup and poured once around the p...	I would measure a splash by the second - that is, holding the container (usually bottle) about a foot above the pan, and pour about a second or two's worth of liquid. Or to put it another way, stop pouring about when the stream of liquid hits the pan and consider that mid-air-stream a (medium) "splash". I would usua...
Casing of wieners I bought wieners today at a local store and they come with a casing that has writing and a drawing of a chicken. I've never bought wieners like these before and I would like to know if I should remove said casing before cooking	My colleague reads Georgian and lived in Georgia for many years. He advises that the casing reads "Chicken little sausages" and "should definitely not be eaten." He's familiar with the type of product, though not the specific brand, and indicates they're to be opened/unwrapped and the wrapping discarded.
Can I add seasoning to the beurre manie? I want to thicken my curry but I also want it to have a lot of gravy/liquid - yet flavoured, not watered. I'm going to make some beurre manie. Can I add curry to the mixture and then add it to the pan? Maybe even cook some garlic and ginger in oil, then add curry, then buttter ...	Using roux - flavoured with curry powder and aromatics - is a well known, often used technique for japanese and chinese style curries. Your mileage may vary with beurre manie (known to be finicky), if results are not satisfactory try cooking the powder/aromatics in oil/butter and only then adding flour and whisking (cl...
Cooking sirloin steaks with Anova sous vide gave me leather tough steaks I'm new to the Anova sous vide machine and have successfully cooked tenderloin steaks beautifully with the device. The other day I saw nice thick sirloin steaks in the supermarket which I then cooked at the same temperature as the tenderloins bu...	If you think of tenderness on a scale, sirloin and tenderloin are nearly on opposite ends of the scale. Sirloin, in general is not a tender cut of meat. Your result has little to do with seasoning or location in the water bath...or even cooking method. Sirloin is a lean and tough cut. Often sous vide can be used to m...
Does proofing time affect the density of bread? I made some dinner rolls yesterday and it was underproofed, the result was a dense dinner rolls and it is heavy, does proofing time affect the density of the finished product?	Yes, under-proofing is an excellent way to ensure a dense loaf. When we bake too soon after shaping (i.e. under-proof our loaf), our gluten network has not had sufficient time to relax. As a result, rather than stretch as its internal gases expand, the gluten simply tears. Under these conditions, gases don't escape in...
Baking cauliflower with potatoes I like to cook a very simple recipe for roasted potatoes: I peel and cut potatoes to cubes, mix them in a sauce of olive oil, garlic and sweet paprika and place in the oven for about an hour under aluminum foil. I then take out the aluminum foil and for about 10-15 for a crunchy textur...	With an hour in the oven at roasting temperatures (400-450 F/205-230 C), small pieces of cauliflower will likely overcook, not under. Most recipes call for only 25-30 minutes in the oven at this temperature. Under foil, the cauliflower will add a lot of liquid - steam - and may even get sort of mushy before you remove ...
How are Boneless Wings Made How are the bones taken out of chicken wings to get boneless wings? Is the meat in boneless wings even from chicken wings or a different part of the chicken?	Well; boneless wings cover a wide breadth of different styles; so no one size fits all answer. Breaded breast meat or chicken tenderloin breaded; probably the higher end version. The hotdog of chicken; chopped up leftovers formed into shape and breaded. Basically a big chicken nugget with more texture to meat. Pletho...
How can I keep tomatillos submerged in water during boiling? I like making enchiladas verdes, but I have an annoying time keeping tomatillos submerged when I boil them. The top part of them remain out of surface. I try to keep them held down with a long wooden spoon. But I can't just stand there holding them for 5 to...	Use a metal wire strainer turned upside down in a larger cooking pot so that the tomatillos can bob around in the water but always be under the surface. If for some reason the strainer doesn't stay down under the water, put some weight on the top.
Vacuum sealed frozen salmon burgers - seal broken due to thawing? I was wondering if thawing something that is vacuum sealed can result in the seal being broken (or if it's the air expansion due to warming). I left salmon burgers on counter to thaw for half an hour so I could separate the two patties and when I came b...	The question I would have is whether it was frozen when you bought it, or if you froze it yourself. If you froze it and the packaging was good when you did then there's no reason to throw it out unless it's gotten too freezer-burned to be palatable. It's the temperature of the freezer, not the packaging that preserves ...
Frying Steak - disappointing gray crust, not pink inside Ok so I'm a teenager and I'm starting to get interested in this cooking thing, and in particular, steak. So anyway, this past week I decided to try my luck at preparing a steak. My family's grill is broken, so I tried to cook it in a pan (after reading and watc...	It sounds to me like you've made a good start and almost got there. You picked a heavy pan and got it hot, and you had in mind the outcome you want. You also recognized that you needed to get your steaks off the pan before they overcooked, showing you have the theory and practice down. Here's the tweaks I would make t...
How can I decorate jelly This is jelly as in Jello (either gelatine-based or vegetarian), not as in jam. I'd buy it in the right base colour/flavour. I appear to have been volunteered to make Shopkins¹-themed food -- at least a cake and as little more as I can get away with. One thing that looks quite simple is Wobb...	Look for two molds shaped as Wobbles eyes. Fill the mold's border and center with black gelatin and leave it in the fridge until it's set. Add white gelatin for the eyeballs. Leave it in the fridge again. When the eyes are set you can put them inside the bigger mold and fill it with green gelatine. This is an example ...
How do the nutritional values of bananas change as they ripen? Unripe bananas are hard with thick skins and an unmistakeable raw flavour. As they ripen they shrink slightly, the skins become thinner, and the fruit becomes softer and sweeter; the raw flavour goes away. How does the nutritional composition of the fruit...	Starch content and sweetness: Bananas become sweeter as they ripen because the starch is broken down. An unripe banana is full of complex carbohydrates, but as it ripens, these are broken down into simple sugars which is why riper bananas are sweeter. The lower starch content and higher sugar content also means that th...
Please tell me what this kitchen tool is called and its use, specifically This vintage tool is stamped "Guelon, France." I believe it is some type of zester, but I cannot find an image of it anywhere online, nor any info on it. Please help me and, if you can, tell me its specific use and possible decade(s) when it was...	Looks like a butter curler to me. A butter curler is a kitchen tool designed to produce decorative butter shapes for use in food decoration. It can also be used to make chocolate and wax shavings. In typical use, the material to be cut is chilled slightly while the curler is dipped into hot water to ease the cutting. ...
Cooking kidney beans that just started to sprout a little I have some kidney beans that I soaked overnight to cook the next day but didn't get a chance and accidentally left them out and it's been fairly hot lately. Some of the beans started to get little sprouts poking out. There's also a little bit of a smell. Is it...	This is totally safe to eat as long as you cook them. The taste and the texture would be a little bit different than what you use to though. Here is an article about the safety of eating sprouted beans.
How to cook tarhonya in a pressure cooker or rice cooker Is it possible to cook tarhonya (Hungarian egg barley) in a pressure cooker, such as an Instant Pot, to cut down on cooking time? The only pressure cooker recipe I've found neglects to mention the cooking time, and also doesn't mention sautéeing it first, which...	To cook tarhonya in a pressure cooker or an Instant Pot, follow these directions: Ingredients: 1 cup tarhonya 1.5 cups water 1-2 tablespoons cooking oil A pinch of salt (The recipe is easily scalable using the ratio of 1 cup tarhonya : 1.5 cups water, e.g. you'd use 3 cups of water for 2 cups of tarhonya) Instructions:...
Stopping sous vide to drive to relatives, then restarting I want to sous vide some ribs at ~152 degrees for about 18 hours for Father's Day. Unfortunately we're supposed to drive to my dad's tomorrow before dinner to serve them. I can't go over there tonight so I want to start it tonight at my apartment, then drive ov...	I've done something similar for Mother's Day, but my mom's place is a bit closer (35-45 minutes, depending on traffic, and I was cooking chuck steaks at 131°F). In your case, you're actually out of the 'danger zone' of 40-140°F, and it's typically okay to leave stuff out on a buffet for 2 hours, so there isn't that muc...
Sugar/Citric Acid Coating giving Gummy Bears a Wet Look So I'm able to make my gummy bear recipe just fine. Its just a simple mix of the following: 1/2 Cup water 1/4 Corn Syrup 1 6oz package of Jell-O Brand gelatin 2 packages of gelatin (Out of the four pack boxes) I'm assuming you know how to make this recipe into b...	I've never eaten soft sour candies. Is the sugared coating sour too or just the body of the candy? The reason your candies became sticky is citric acid is generally sold in the anhydrous form. Citric acid exists in anhydrous and monohydrate forms. In the anhydrous form, it's plain citric acid with no water molecule a...
Is it safe to eat cooked chicken that has been out for 4 hours? When I go to school and bring my lunch I like to have chicken but I go at 7:30 and eat at 11:20. Is it still safe to eat or I should not eat it?	This would be a scenario like several reputable food safety standards (eg australian) describe as "safe for immediate consumption", others would consider it unsafe. Let all these statements stand, and decide. To minimize freshness loss and risk: If not leaving home with the pan hot, refrigerate instantly after cooking,...
Why does raw celery from a restaurant taste different than raw celery at home? Say you go to a restaurant and order buffalo wings. The wings come with celery and bleu cheese. The celery tastes amazing. At home, you cut celery and store it in water in the refrigerator, and eat it. It does not taste amazing. What are t...	There could be two factors involved. First, the freshness of the celery. Restaurants, especially those that serve large amounts, are going through a lot of product. This means that you are more likely to get really fresh celery. Next, storing in water is very likely an issue. I would suggest buying celery within a day ...
Confusion about chicken leg & thighs nutrition facts (calories) First of all, the nutrition facts given by USDA doesn't make sense to me. I'll refer only to skinless facts. Chicken breasts have 120kcal and chicken legs have the same. I know chicken breast have more protein and less fat, however I think chicken legs ar...	The numbers in the USDA are empirically derived. They take several pieces of raw chicken (or rather, find others who have done that) and measure the calories. Then they publish the average number of calories between these pieces. Separately, they find measurements for cooked chicken, and publish that average. Empirica...
Brewing kefir with powdered cinnamon I've been experimenting with brewing with kefir. Fruit and fruit juice produces a nice tasty result but I would like to use ginger, nutmeg and a lot of cinnamon. The common answer for using cinnamon is to place a cinnamon stick into the mix. This allows the stick to be easily sepa...	Since no one else answered, I'll give you what I can. Disclaimer: I never brewed with kefir grains. I brew beer, ciders, sometimes yogurt, and kefir started from commercial kefir. I'm a big fan of cinnamon. So what I tried: Filtration bags from brewers store simply fail to keep cinnamon dust in. Filtration bags, extra...
What kind of cheese did I buy in Bulgaria...and how am I supposed to eat it? Today I was doing some shopping at the Tsentralni Hali in Sofia and bought some cheese, cause it looked so damn gooood. Well, it is good indeed...but it has the consistency of a brick and you don't cut it, you chop it! And you don't eat it, y...	This is not a traditional Bulgarian product (*). It was created by one specific dairy company ("Jossy") and it is not even listed on their normal web page (http://www.josi.bg). There is one reference to it on their Facebook page (https://bg-bg.facebook.com/JOSIltd/photos/a.153616871328971.29781.150703611620297/92667535...
Why does whipped cream use nitrous oxide instead of nitrogen gas? It seems that nitrous oxide (N2O) is frequently used to create whipped cream. But why can't just regular nitrogen gas (N2) be used instead?	To aerosolize the cream to make whipped cream requires the gas be able to be dissolved in the cream. Nitrogen just does not dissolve in cream that well. It could be done with O2. But that would cause it to spoil almost as soon as it was made. For these reasons Nitrous Oxide is used instead of just Nitrogen or Oxyge...
What would happen with food stored in a sterile environment? Imagine I get a heat-proof plastic bag or other convenient container, put a chicken in it sealling it completely and bake it. All bacterias/living thing should be dead and the food should rely inside a sterile environment, right? Could I be able to store it ...	You would need to use fancy pressure canning techniques to get the entire contents of your container up to the temperatures required to kill botulism spores (et al?) that could begin to thrive later in the anaerobic environment inside. But given that prerequisite, what you describe sounds like the canned meat products ...
"Akiko's special jam"—or, making a bright yellow preserve Note to future readers: this question was rightly closed as off-topic (too open-ended), but based on the advice below I ended up making a version of this grapefruit marmalade with cardamom, turmeric and ginger with the following modifications: Added a couple o...	this would absolutely be sweeter than I want, but it is also delicious, unusual to Western tastes and can be made to look pretty bright. I'm concerned that it may be more opaque than what I'm going for, however. Lemon curd: this would do in a pinch, but is still very sweet and a bit pedestrian. Jam vs jelly vs curd vs ...
Does cottage cheese melt like other cheeses? I have a lot of cottage cheese, and was thinking of using some to make a cheese sauce (possibley mixed with a blend of shredded cheeses as well). For some reason all the recipes I find for cottage cheese sauce call for putting the cheese in the blender. This is making me co...	No. Cottage cheese is a type of acid coagulated cheese, much like ricotta, feta and farmers cheese. It will continue to have lumps when heated, which will never be smooth. The other type of cheese to avoid for melting is long aged hard cheeses like Parmesan or sharp cheddars. These tend to "break" and separate into an...
Safety of producing home malted flour I have been reading about home malting here and here for the purpose of making my own malted flour. However, I doubt my grain has been inspected for Fusarium and, if using rye, I'm not sure if I ought to worry about Ergot either. I understand this is (practically) an internet for...	In Poland any grains need to be inspected when delivered from farmer to the company that buys and stores it. And then it is inspected few times more before it reaches fina consumer. If you bought it in a food store, and if your country has similar legislation (many countries do), it should be safe. I heard, but never w...
I want to add milk powder in my bread recipe - what ingredients below do I reduce and by how much? I would like to add milk powder in my bread recipe to soften the loaf and enhance the flavors. In my ingredient list, I have water, milk, bread flour, salt, sugar, yeast, butter. By what proportions do I have to reduce t...	None, will be a perfectly fine "adjustment" to the other ingredients - just toss in the milk powder and leave everything else the same.
Chocolate mint ganache - too runny I am making moulded chocolates and I followed a recipe to make a mint ganache filling. I used 175g chocolate, 125ml cream, 10ml mint essence and 100g glucose. I melted the chocolate slowly and heated the cream and then added the two together and whisked until smooth. Then I added the...	I think you've got too much liquid in your ganache, either because the chocolate or the glucose syrup (assuming its syrup). Milk chocolate can be used in a ganache but as it has a lower proportion of cocoa you would want to use less cream in your recipe when using it. You could try whipping it as the inclusion of air ...
Choosing a chinese cleaver/chukabocho fit for a cooking enthusiast I want to buy a traditional japanese knife (EDITOR COMMENT: it is a chukabocho not a wabocho (traditional japanese knife) ) inspired by this video that demonstrates the knife as a single all-purpose alternative to the typical knife set. This is a shopp...	Actual traditional japanese knives are even less "all purpose" than european style knives. The knives referred to in the question are not japanese but chinese in style. They are commonly manufactured, though, by both the chinese and japanese makers. The japanese call a japanese-made chinese style knife a chukabocho (ch...
Can you temper store-bought chocolate? Is it possible and necessary to temper store-bought quality chocolate like Lindt? Say, for example, you want to use it to make chocolate moulds - would it be possible to melt and temper the chocolate and have the same result as that of couverture chocolate?	Yes, you absolutely can (Lindt dark chocolate bars work just fine). Whether you can temper chocolate is simply a matter of whether there's enough cocoa butter (the fat that is actually crystallizing during the tempering process). You will want to have at least ~30% cocoa butter by mass if you want to temper the chocola...
Do I need to freeze my rye flour? I got ten pounds of rye flour from the amish store yesterday. They only had a single, two-pound bag sitting on the shelf but, when asked, the man behind the counter said they actually have lots of rye flour but keep it all in the freezer because otherwise Something Bad will happen to ...	Rye flour should be stored in the fridge or freezer. This is because the cold air will slow down the oxidation process which is what makes the flour turn rancid. It will keep in the freezer for up to 6 months, slightly less in the fridge. Just give it a sniff when using it to make sure it is still fine. Make sure it ...
Microwave method of tempering chocolate - can it be done too fast? I used the microwave method to temper chocolate. The first time I took it very slow and did it on a low power level. The result was a very shiny chocolate with a good crack. The second time I did it faster and on a higher power level because I was impa...	To answer the question as it stands, yes, you can overheat your chocolate and burn it, and that would be my concern if it was not as shiny as soon as you took it out and stirred it up. Usually you can tell because it will start to get a burned taste, but not always. If it just wasn't shiny once it re-solidified, that's...
More efficient way to cook fresh caught fish while camping I am camping over the weekend in Idaho. Plan on catching primarily trout. Will keep the fish fresh and alive until dinner time. A camp fire will be maintained through out the day to ensure hot embers to cook on. Ingredients and utensils I will have: • box of...	As you will have the freshest fish possible and only limited equipment and ingredients in your camp, why not choose a preparation that is in its simplicity highlighting the fish, needs almost no equipment and creates no trash: Plank cooking, also known as Loimulohi. The cleaned fish, filleted or butterflied, is nailed ...
What is the function of salt in chocolate? Iv'e recently seen, for the first time, chocolate coins filled with caramel and "Atlantic salt". I did a bit of searching and found some more of these types of sweets: To the food simpleton that I am, adding salt to chocolate and caramel seems counter-intuitive. I realize th...	Salt tends to enhance tastes, and make flavors pop, and is used in many foods for this purpose. Even most sweet foods, desserts or baked goods, will have some amounts of salt added for this purpose. Some certain kinds of salts - including many kinds of sea salt - are also called out for additional tastes or textures,...
What stops commercial ice lollies from being rockhard? In the UK you can purchase ice lollies/suckers that are pretty soft to eat. However, if you were to make your own in an ice lolly mold they'll be rock hard like ice normally is. What do commercial companies do to their ice Lollies to make them soft to eat. I'm uns...	If they are rock-hard, they need more sugar (or you're one of those people that use artificial sweeteners and they don't have the same effect that sugar does.) About 30% sugar is a typical proportion that works - feel free to experiment. i.e. mix 300g sugar with enough water and flavoring to make 1 liter of mixed solut...
Did I turn my frosting into mayonnaise? A few weeks ago I made a European-ish buttercream with roughly these ingredients: 4 large whole eggs plus two yolks; ~1.5 cups of white sugar; ~1T vanilla bean paste (I scraped out the rest of my jar); 5 sticks of salted butter (I like salted butter. Haters gonna hate.) I beat i...	It might have the consistency of mayonnaise but so do many sauces, sweet or savory. If it tastes good to you, it's fine so use it. What I do when I want a tart citrus taste (for many things, not just icing) is add citric acid crystals. I consider citric acid to be essential in a well-stocked kitchen. If you'd like it t...
Can I use a plastic tub to ferment sauerkraut? I have always used glass jars, crocks, etc. but found a nice plastic tub....will this work okay?	I ferment in plastic tupperware all the time. As long as it's a food-safe plastic (BPA free is what you want I think), you should be fine. That said, if it's just the one tub, I'm not sure it's worth it, unless you devote an entire shelf of your fridge to kraut and the tub fits perfectly. (And even then I'd recommend g...
Is it safe to thaw chicken to have it brined and then freeze again? I didn't realize that I thawed so much chicken to brine. I don't need half of it so is it safe to freeze the half portion again? It was thawed in salt water in room temperature for couple of hours and then put back into the fridge for one day for lo...	In this case I would err on the side of safety and advise against refreezing the chicken for one reason - it was thawed in water for a couple of hours. Had it been thawed in the refrigerator it would be perfectly safe to do so. It is well documented that it is safe to refreeze both raw and cooked foods as long as they ...
Dough for edible bowls, plates I want to bake edible bowls that go with e.g. salad or snacks, that is, I need a non-sweet, bread-like dough that gets reasonably hard when baked but is still somewhat edible. Is there some classic technique, a special ingredient, or just a general direction to go for a such dough?	Sounds like you want trenchers (add "recipe" when searching to weed out the digging tools) as the bread plates of old were called. Since recipe requests are off-topic, I won't include a recipe, but your favorite search engine will provide many. You could also do something in the puff pasty shell line, for a different t...
Sorbet contain ice crystals I bought the ICE-30BC ice cream machine from cuisinart after reading hundreds of reviews on amazon and youtube They all said that it will make a smooth and creamy ice cream. I tried the red fruits sorbet: Raspberry Strawberry With sugar syrup When I churned the mix and taste the mix it was ...	A few possibilities, hard to say given the amount of detail: you didn't blend the mixture smooth enough, so you have ice crystals from the water in small pieces of fruit that were left you didn't churn it long enough, so when it finished freezing in the freezer, it developed larger ice crystals, while if it'd been chu...
Can you make fermented, oil-stored Giardiniera at home? I'm wanting to try to make Chicago-style giardiniera at home. However, some food-safety site says that The Italian condiment, Giardiniera, CANNOT be made safely at home. This mixture of raw, hot peppers and vegetables in an oil base can support the growth of Cl...	If it's pickled properly (i.e. a successful lacto-fermentation, in this case) it's no longer low acid (you could even check the pH post-pickling to be sure.) It's been acidified (kinda the whole point of pickling...) So, mixing raw (as in not processed) vegetables and oil is not the same as mixing pickled (but not cook...
The use of chicken bones that have frost on them I have chicken bones in the freezer that have frost on them. Can I still use them to make chicken broth?	Yep, you sure can. Frost, freezer burn, anything like that will have virtually no effect on broth making.
Process fresh salmon into Sushi / Sashimi salmon? I am a Sushi and Sashimi lover, especially salmon flesh. I recently bought some fresh salmon from Taobao. It's not frozen and has been kept around 4°C for 24h (during delivery). The product page said it's suitable for eating directly. After eating a few slices I notice...	Sushi fishes are usually flash frozen for a few days before being used for safety (to kill off bugs) It might change the texture of the fish as it is unfrozen; the better the restaurant the better the fish will be unfrozen. http://www.pbs.org/food/fresh-tastes/myth-sushi-grade/ For fish that contain parasites, the FDA...
How do you prevent the flour/cornstarch in pork chops from falling off after pan-frying and still be crunchy? I coat my pork chops with cornstarch with seasonings (salt, five-spice, etc.) before pan frying. After pan-frying, the coatings easily fell of from the pork chops. How do you prevent the coating from falling o...	Usually, the pattern for getting coating to stick is dry/wet/dry. Here's the pattern that I've followed (especially from Cook's Illustrated crunchy pork chop recipies) - Pat dry the meat with paper towel, then score the meat in a cross-hatched grid pattern, and season well. Next dredge the chops in plain cornstarch, ...
When kneading bread dough, how sticky is 'too sticky'? I often see the directions "If it's too sticky, add more flour". This usually comes shortly after "Add as little flour as possible." Being a perfectionist, these two instructions combine to make me an agitated baker. In general, how sticky is too sticky? Does a ge...	Having dough stick to your hands is not a sign of failure. Stickiness is related to the hydration in your dough, no more and no less. A focaccia dough is going to be very sticky, and it is meant to be. Unless you knead with oil (a valid technique for sticky doughs) you will be cleaning dough off your hands, and a lot ...
How to cook young onions so that they melt? I was at a restaurant yesterday and I was surprised to get young onions (sorry for the direct translation from French oignon nouveau en botte - I added a picture below) cooked as whole, but melting once they are cut. What I got on the plate was just the head (without the gr...	Oignons nouveaux, aka green onions, are typically cooked low and slow in a dutch oven with butter or [olive] oil. When you're cooking them (and onions in general), salt them early - salting the onions will help get rid of that "oniony" taste and will let you taste their natural sweetness.
When do you add spices to homemade butter? I have looked up many homemade butter recipes. I know how to make plain butter. I have seen some recipes with herbs added and other seasoning. They don't say when to add the seasonings. Do you add them with the cream or after it is turning into butter?	I'd add herbs and spices after churning. If you'd add them to the cream, you 'd discard at least some of it with the buttermilk and some more when "washing" the butter in cold water (depending on which method you use), which is a) wasteful and b) makes judging the correct amount very difficult.

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