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Revive sourdough starter after 2 months in fridge
I have a sourdough starter in fridge for nearly two months and have not fed it. Haven't even looked at it. So two questions: if it smells ok, for a starter, that is, can I use it if I feed it and let it sit out for a few hours?
2nd question: it's made with spelt flou... | Yes, many of us (me included) have brought long-forgotten starters back to life.
Just take a small portion, feed as usual and see what happens. It will likely take a bit longer than usual to start bubbling, perhaps even a day or so, but if your yeast and bacteria are alive, they will be active at some point.
I do reco... |
How can I make dry coconut from fresh coconut meat?
For my recipe I need dry coconut, but I have only fresh coconut meat in my kitchen. Is there any easy option to convert it into dry coconut? | Fresh coconut meat is approximately 47% water (Basic Report of Raw Coconut Meat from the USDA National Nutrient Database. I would imagine you could grate fresh coconut meat and spread it on a cookie sheet to dry in an oven. I'd keep it on the lowest setting possible - no more than 150° F (65° C), otherwise it may turn ... |
Recipe calls for a heaping teaspoon of a liquid ingredient
I'm looking at a recipe for chickpeas (garbanzo beans) roasted in a spice mix, which looks yummy, but I'm confused by some items in the ingredients list.
I'm happy with this:
1 heaping teaspoon curry powder
I simply take my 5ml measuring spoon, and get a hea... | Obviously you can't "heap" a liquid.
What helps is if you remember that in cooking measurements are not set in stone. The amount given in a recipe can basically always be tweaked to your liking - a tablespoon need not be the "perfect" amount, but should be a good starting point. E.g. the sirach |
Tasting food while cooking
I cook quite regularly at home, but I have trouble tasting food while cooking. All I want to know is if I should adjust salt, pepper or sourness. On the rare occasions that I taste, I invariable mess up the ingredient that I tasted. For example, I might place a little quantity (enough to lic... | Tasting while in progress is trial and error and a learned skill. If a sauce needs to cook for an hour or more to meld favors together, it will not taste the same early in the process as the finished product. Some ingredients mellow during the process, others concentrate. Garlic as an example may taste strong to beg... |
Are hardware store themocouples food safe?
I recently finished reading The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes. The authors of this book put a strong emphasis on accurate measurements and measuring tools, both for coffee and baking, and regularly make use of general purpose therm... | You are correct to be concerned.
In all likelihood, the hardware store thermocouple is not suitable for food use as it would contain metals you don't want to ingest. Here is a table of industrial grade thermocouple materials, note presence of some undesirable metals:
Source.
You would want a thermocouple specifically ... |
One Cup in Grams
How much is a cup of milk in grams?
Of course I can search google and get it (240gr) but that sounds too much for making pancakes . I don't have a measuring cup and I have to use 1+1/4 cup milk and I don't know how! 240 sounds too much.
this is the recipe :
1.5 cup of floor, 1.25 cup of milk, 1 egg. ... | You are correct.
One cup of milk weighs 245g. So 1+1/4 cup weighs 306.25g.
If the mixture turns out too runny, just add a bit more flour. |
Pretzel burger buns: how to make soft crust?
According to pretzel bread recipe, raw dough buns must be dipped for 30 seconds into a water with baking soda before going into the over in order for them to develop that pretzel brown crust, but it also seems to make the crust quite hard. Is there anything I should add or ... | Since what you're making is a pretzel that you want to act like a soft loaf, I would try treating it like a bread.
To keep the crust on homemade bread soft, people brush the top with a fat of some kind (usually butter). So you could try liberally brushing the tops of your buns with butter when they're fresh from the... |
Royal icing safety concern
Is it possible to acquire salmonella from consuming royal icing? Is it better to use a powder substitute? I am afraid to serve egg whites that have not been cooked in a recipe. What do you think? | If you can get a powdered substitute, or even pasteurized egg whites, and it will make you feel better, go for it. I understand that using meringue powder is actually a bit easier to work with, so if it's convenient to you, and if it provides some peace of mind, don't hesitate. It won't compromise your final product at... |
Homemade Dill for Charity
I really want to make my own dill to put in my spaghetti sauce for a charity luncheon I'm hosting.
Do you fellas/ladies have any tips? How should I get started? And the middle? What about the end? | I assume from how you phrased your question you're asking how you should get started in making your sauce with dill - not how to grow it but when to add it. I have no idea what kind of sauce your making. Rather than long sphaghetti strands, consider using another pasta shape. Personally, I love rotini, the corkscrew sh... |
Are capers a substitute for pickles in a tartar sauce?
Would capers work in place of the usual pickles in tartar sauce? I'm mostly curious and it might help other people who want to try this as well! I figure that it would add a tangy kind of aftertaste. | I love capers and add them to different foods when I think it suits it. I'd much rather eat tartar (not tarter) sauce with capers than pickles in it. But them I'm not a fan of tartar sauce (maybe because of the pickles). If you add capers, rinse them first to remove excess salt, pat water off between a paper towel a... |
What damage is caused to kefir when it comes into contact with metal?
Advice differs. And what about contact with stainless steel, which was only invented in the 19th century, when kefir had already been consumed in the North Caucasus for centuries? | The damage is not so much as to the kefir but to the consumer of the kefir if it was made in a reactive metal. Kefir, being acidic, should not be in aluminum, brass, iron or copper as they react to acid. Stainless steel is preferred because it is inert to the milk kefir is made from. However, when first made stainless ... |
At what temperature does simple syrup freeze?
I would like to freeze mint flavored simple syrup into ice cubes, and store them for a while. I tried this with a 2 to 1 simple syrup and it did not freeze at all. Would this work for 1 to 1 simple syrup? | It is pure water and pure sugar (glucose+fuctose) then it will freeze at or about 22F or -5.5C. At 2:1 it will freeze at 12.5F or -11C. Use a deep freeze as a normal freezer cannot get it that cold. This is why slush is made from sugar water as at the freezing point of water the water will freeze while the sugar wi... |
First time cooking Ribs. St. Louis Style, membrane questions + more
This is my first time cooking ribs so I feel I am making some rookie mistakes.
I forgot to peel the membrane off of the rack of ribs I plan on cooking later today and they have already been soaking in the marinade overnight.
My questions are: Will the... | The membrane will inhibit flavor penetration but not stop it completely. If you have the chance you could pull the ribs out of the marinade, peel them, then put them back and they'll get a bit more flavor. Otherwise peel before you cook them, you won't make anything worse by doing so.
As for the basting, there's a lot... |
How to get rid of tiny black spots on white plastic cutting board?
When I looked in the dishwasher this morning after it ran overnight, I noticed an amount of tiny flecks on the white plastic cutting board I have, on both sides of the surface. After taking it to the sink, no amount of scrubbing is getting them out!
-W... | As has been indicated, pictures would be helpful for this but without one a simple suggestion would be to try bleach. Depending on the size of your board you can submerge the board in a bleach and water bath or get a towel (paper or cloth) soaked with bleach and water and set that on top of the spots and let that sit f... |
Delayed Pressure Canning by 12 hours? OK? or no?
We did a batch of canning the other day. We take our beans and blanch them then let them cool off. We take our mason jars and boil them as well as our lids. We take the jars out of the boiling water, add our beans, and then fill the jar with boiling water (leaving head ... | Two problems - 12 hours sitting out at prime growth temperatures (not refrigerated 12 hours nor kept above 140° F for 12 hours) in anaerobic condtitons (sealed jars) and putting jars of room-temperature beans (rather than hot-packed beans) in the pressure canner. What you should have done would have been to either not ... |
Flour for sauce: In the broth or in the oil?
I am an amateur cook. While I have been making a couple different sauce recipes, I have been using flour to thicken it. To deal with lumping, I have been try several methods. One successful one has been to mix the flour into the cold broth. I simply add the flour to the bro... | If you add the flour to the broth you don't have an opportunity to cook the flour separately.
Roux is described by its color. Even the lightest whites or blonds are cooked a bit to remove some of the raw "cereal-y" flavor of the flour. Toasting it just a little removes this and it's generally considered an unpleasant ... |
Can you cut cucumbers when you make them in brine?
I'm trying to make Polish style cucumbers in brine (ogórki kiszone) but my jars are too small to fit cucumbers I can get in the supermarket. Can I just cut them or the lack of skin will change the fermentation process significantly? | I don't see how it would change the process. Besides, I've seen the same pickled fermented cucumbers cut, although lengthwise. However you cut them, it will be fine. |
What is the best temperature to roast a spatchcock chicken?
From your own personal experience, what was the best temperature and time it took to roast a whole chicken in the oven? Im doing a spatchcock. I want to know what temperature worked best for you to obtain the best result.
Thanks! | I use a fairly high heat of 500F (260C) to render fat and crisp skin (after chicken has been air drying in the refrigerator overnight). Most of the time, for me, a whole chicken takes about an hour and 15 minutes. Depending on size, a spatchcocked bird will take about an hour. Use a thermometer to gauge your preferre... |
Pressure canner vs water bath at altitude
OK, I know right of the start that asking which way to go is opinion based, and the both still likely have their pros and cons, but still asking, more for what are the pros and cons for each method as it pertains to those of us at altitude. I personally am at about 4000 feet ... | Nothing opinion-based about it. If you are canning anything that's "low-acid" you need a pressure canner, regardless of altitude.
That's "higher pressure than at sea level."
Boiling water bath does not kill botulism spores, so you either need an acidic environment or you need to process under pressure to get sufficie... |
Why use lard in tortilla dough?
What is the effect of lard in tortilla dough? Can a vegetable oil of preference be substituted for it? | Rendered pork fat—manteca de cerdo—is our preferred cooking fat
throughout this book. Lard has a relatively high smoke point so it is
ideal for frying, and it provides a richness, dimension, and
distinctly Mexican flavor that you just can't replicate with using
other fats...Vegetable oil is a fine substitute
H... |
how much difference really would various fridge temp affect the food life stored within?
this question outdated by ~7 years -- What temperatures should I keep my refrigerator and freezer set at? --
ask how much temp a fridge or freezer should be at
but im very confused about how much difference is a degree or 10?
lik... | The only answer we can realistically give is that higher temperatures make enough of a difference that at least some food safety agencies don't recommend it.
Some foods will be affected more than others in terms of quality, e.g. some vegetables do fine at room temperature for some time, while some will spoil rather qui... |
Making apfelschorle
Apfelschorle is a German (or Austrian?) drink which is made with approximately a 1:1 ratio of apple juice and sparkling (carbonated) mineral water.
My technique is simply to pour the appropriate amount of apple juice and water (both chilled) into a cup, give it a stir, and then drink.
When I had ... | As I am from "Apfelschorle Country", I have to chime in. Note that some statements below are subjective to a certain degree.
For me, a real Apfelschorle is apple juice and carbonated water, poured into one glass at roughly a 1:1 ratio (or a bit more juice), not stirred.
Bottled Apfelschorle is in my very personal opini... |
How do I use this knife sharpener?
I'm a little bit confused since I can't find this model on the internet. | This looks like a pull through sharpener, using a combination of a carbide bit (left) and one type of ceramic wheel (right).
The carbide section is best ignored unless there is a need to (badly) make a completely blunt knife usable, it will take off a lot of metal. Do not use on any valuable knife.
The ceramic wheel se... |
vacuum sealed kielbasa in a hot car for 18 hours - is it still good?
I bought vacuum sealed kielbasa yesterday about 6:30 pm. It must have fallen out of the bag in my very hot car and I didn't notice until about 11:45 the next day...Is it still good? | Sounds like you're going to need some new kielbasa.
Kielbasa isn't fermented, and needs to be refrigerated to stay good. Vacuum sealing reduces the oxygen in the package, slowing down oxidation and inhibiting the growth of some types of bacteria when combined with refrigeration, but that kielbasa won't stand a chance ... |
What defines a "roll"?
I have some cut up chicken placed in a hotdog bun with sauce and veggies. Can it be called a "roll"?
Since I saw a photo of a lobster roll, and it's lobster meat also placed in a hotdog bun. | "Roll" is an extremely broad culinary term without a single canonical definition. You can very likely call your preparation a "chicken roll" and nobody would object.
In American cuisine, the term "roll" used on its own is often short for "dinner roll", a type of leavened single-serving bread:
Used in combination with ... |
Does ornamental cabbage make decent sauerkraut?
I've heard that ornamental cabbage/kale can be bitter. I'm interested in using it for food, but I would want to make sauerkraut with it (lacto-fermented ornamental cabbage). Is the bitterness going to be as much of a problem here as it would be with cooked cabbage dishes... | Apparently, it has been done. According to this website, the flavor will be strong compared to sauerkraut:
The flavor is strong; hard to describe — not just simply more acidic but strong, and the texture is a little tough... I also find that kale ferments accentuate the salty flavor, no matter how carefully I salt and... |
How to know if a recipe is acidic enough for storage/bottling?
I've made some hot sauce that consists of:
Whole large white onion
Jalapenos (about 5, seeds and veins)
Poblanos (about 3, seeds and veins)
Sweet Peppers (about 6, seeds and veins, unknown name, small and bright colored)
Can of roasted tomatoes with garli... | Excellent question! I understand wanting to experiment with your own recipe. I hate following recipes and would much rather develop my own.
Virginia Tech has a PDF file that I consider invaluable to download at Boiling Water Bath Canning. In the downloaded file it says
Only high-acid food with a pH of 4.6 or less ca... |
Worms found around eggs
Two weeks ago, I stored around 20 eggs in a pot and sealed it (that was wrapped inside clean closed trash bag) for storing them safely and placing in the fridge (which I forgot to do...). The eggs were clean prior to storing them in the pot.
Today I opened it and found to my great horror worms ... | Are you talking about raw clean eggs or boiled clean eggs? Were there worms crawling inside the pot on the eggs? Are these 'worms' maggots or what?
Since there's no such thing as spontaneous generation of life, I can think of a few explanations. The rotting eggs would give off a smell that you might miss until close bu... |
Did I get served fake maple syrup?
Last week I was at a breakfast place in a Maine resort town and had some pancakes. The offered "real" maple syrup at extra cost, so I asked for it. It came in a plastic dish so I could not see the container.
It tasted like fake syrup to me, that bland taste. Normally, with real maple... | There is enough variation in maple syrup that grading systems (regionally different) have been introduced, treating each grade as a separate kind of merchandise. Actually, the more expensive stuff (grade A/AA) is subtler and might appear weak to someone used to the more flavourful and darker B/C grades. |
Can Cuban coffee be approximated?
On a recent visit to Miami I fell in love with Cuban coffee. It's a great mid-afternoon pick-me-up, but not available where I live. How, if at all, can I approximate it at my office? (There is no stove in the break room, so a stovetop moka pot is not an option, and for a number of rea... | There are many small hand operated espresso pump that could be used instead of a full fledged espresso machine or mocha pot; you only need hot water.
Once you have your coffee, you can follow the steps needed to create a Cuban Coffee. |
Is burnt milk that sticks to a pan something used in cooking ever? Does it have a name?
This might be a weird question but I have to ask it anyway. I make my dad boiled milk and I find the burnt milk that sticks to bottom of the pan has got a really great taste.
Does it have a name and what sort of recipes would it b... | Short answers (in Indian languages): Thirattu paal (in Tamil); Doodh peda or Khoya (in Hindi/northern dialects).
If you mean you just boiled and reduced the milk to its minimum volume, that is a common recipe for a "milk sweet" in many parts of India, to my knowledge. In south india, in the state of Tamil Nadu, it is c... |
What effect does removing previously-dried peppers from a sauce have?
I have a recipe for a basic enchilada sauce, in which I bring tomato sauce and chicken stock to a boil with some spices. It is then simmered for 15 minutes. It calls for using diced dried Chipotle peppers, which worked great - until we bit into one ... | Chilis supply 2 things, chili flavor and heat. The flavor comes from the flesh while the heat comes from the seeds and especially the membrane that connects the seeds to the flesh. Ordinarily when someone wants to reduce the heat of a pepper I would suggest cutting it open and removing the seeds and membrane, however t... |
How important is it to roast nuts in a single layer?
In every recipe I see for roasting peanuts/walnuts they tell you to put only a single layer of nuts on the plate that goes in the oven. How important this instruction really is?
If you have a large amount of nuts it's much more efficient to pile them all up on the p... | If you pile them up, the nuts on the outside will burn before the nuts in the middle are properly roast. It's as simple as that.
As with most things, spreading nuts out in a single layer before roasting means that they will all roast at the same rate and brown evenly. |
Can I make French onion soup with red onions instead of white?
All the white onions have been used for something else, all I have is the red onions, I would cook the red onions the same way, according to the directions, correct? | While I've never seen it done, a quick review of several popular French Onion Soup Recipes either do not specify the type of onion or specifically allow for it.
So the answer to your question would be 'yes you can'. The food police will not come busting through your door for making "French Onion Soup" with red onions. ... |
Mole sauce without chocolate?
Would you recommend a way to make mole sauce without chocolate? If so how? I'm diabetic and don't want a lot of sugar in my sauce. | Mole is often made with unsweetened chocolate or cocoa powder. No added sugars are involved. (There is a tiny amount of natural sugar in the cacao, about 1%.)
Chocolate is not absolutely necessary in mole. Mole verde generally does not contain chocolate; some recipes for mole rojo also leave it out. You could simply le... |
How to properly handle an all clad pan
I just bought all clad's chef's pan (HA1) and their 10 piece set.
However, I quickly find out it's very uncomfortable to hold it by gripping the U shape handle from upper side or sideway, the edge of the handle cut in to my palm. And because the pan is very heavy (for good reaso... | If impressing guests is not in order, some string and cork (possibly cut to shape) is the cheap way to improve a handle. E.g. I got tired of the all-metal tea pot handle being hot and probably in hindsight used too much string |
Moldy food left in oven, safe to cook?
So we cooked some corn a couple weeks ago, left extras in the oven. Fast forward to tonight, I discovered we left it there. The pan it was sitting on was white as a ghost. Tossed that pan.
Is it safe to throw new food in there and cook it? I already got a cassarole baking now. Is... | You will have mold spores in your oven, but the temperature will take care of them. All it means is that you might have some mold spore dust on your food later, which you won't even notice and is perfectly safe. Next time give your oven a good wipe-down with a damp towel before using it again.
There's no need to toss ... |
What is ' chicken garlic chicken '
I was at a Brewers Fayre pub and saw this on the menu (pictured)
When it arrived it was an egg on top of a garlic and breadcrumb chicken breast. Why call it chicken garlic chicken? The waitress didn't react in the slightest to the name, and it's still on the menu now
Am I missing s... | Purely conjecture but...
You've heard of chicken fried steak... right?
We also have chicken fried chicken... which is chicken prepared in the same way as chicken fried steak. It's different than "fried chicken " because it's a boneless (often pounded) piece of breast meat.
It's amusingly recursive.
So, based on the d... |
Can you cook with a partially healed open wound?
I got a small cardboard cut on the top of my thumb 3 days ago. It's not bleeding or anything but the cut hasn't fully healed. Technically this question is after the fact since I just cooked some chicken so I guess what I'm asking is is what I did safe or will I get sick... | According to the World Health Organization, it is technically possible to catch certain diseases by handling raw meat with cut or abraded skin. However, that example was a pig disease only occurring in a specific region.
I could find no references to similar disease transmission from chicken, and you definitely won't g... |
Does it matter if I heat water and mik together and pour it in the instant coffee altogether?
Often I have heard that first we need to add little hot water and then mix the coffee properly and then add hot water and then add milk to taste.
Since instant coffee can be mixed easily, will it make a difference if I heat w... | You can mix instant coffee with water, milk, cream, or any mixture of those, to your taste. It doesn't matter, and you don't have to do it in multiple steps.
This is different from fresh ground coffee. In ground coffee, you are making an extraction, which is a complicated chemical process. Your solvent has to get behi... |
Can cabbage leaf (stalk leaf not the outer leaf) be eaten?
I am growing white cabbages and as the cabbage heart develops there are other leaves growing below the heart off the main plant stalk. Can these leaves be eaten?
I am not referring to a cabbage in which the outer leaves are discarded, say when purchased and t... | Found a few places suggesting it's safe (and nutritious) to eat the cabbage stalk/lower leaves:
University of Florida
Gardening Know How
Sainsbury’s |
What can I substitute for flour in pancakes?
I don't have flour to make pancakes. Are there ingredients I use as a substitute, or is there a way to make pancakes without flour? | Oats can be a good substitute, just blend them and use as normal flower.
250-300g oats, two medium sized eggs, 300 ml milk and 1/2 portion bag of baking soda.
Normally I use a mix of flour and oats, so I have never tried it with oats alone but I guess if you do not have flour you can try. |
How can I replace sweetened condensed milk in key lime pie with goat's milk?
I want to make a Key Lime pie using only goat's milk(cow's milk allergy issues). The filing is usually, if not always, made with condensed milk. No one sells sweetened condensed goat milk - not even Meyenberg. Any suggestions? | Here is a sweetened condensed milk recipe using evaporated goat milk.
1 - 12 oz can evaporated goat milk; 1-1/2 cup sugar.
Combine and simmer at least 30 min stirring often.
Maybe not as thick as "regular" condensed milk but when 4 egg yolks and 1/2 cup of lime juice are added it sets up just fine when baked in a gra... |
Can tomato sauce with cooked pork in it be eaten after sitting out in pot and a/c overnight?
I made tomato sauce with browned pork roast pieces in it and cooked it for around 6 hours and left overnight by mistake until the next morning. Lots of sodium and water. My apartment a/c is set at 75 degrees C. Can this be saf... | It is not possible that your A/C is set to 75°C. That's significantly hotter than the hottest outdoor temperature ever recorded on earth (54C or 129F). Yes, food held at 75 degrees centigrade is out of the danger zone. If, however, the A/C is really set to 75 degrees Fahrenheit (which is a normal room temperature), the... |
Baked 2 cakes simultaneously. One sank in the middle on cooling
I have a gas oven. I have raised a question regarding it before, Baking in gas oven does not brown the top. This time when I baked I placed a aluminum foil in bottom rack and baked 2 same size cake on the top rack. The cake on the left baked evenly and wa... | It sounds like you underbaked the cake to me, the structure hadn't crystallized and therefore couldn't support the weight of the case. Non-fan ovens often have warmer and cooler spots, the cake on the left was likely in a warmer spot than the one on the right, and cooked faster. Or the cake on the left was slightly sma... |
Do you add frozen peas directly to flavor bases or you have to boil them?
Im asking since I have directly added frozen peas to a flavor base with water. Its been over 30 minutes in simmering temperature with a lid and the peas are still not tender. They also stuck to the bottom of the pan. | There's no point in boiling peas separately if you can cook them in whatever dish you are making, it's an extra pan to clean up and you lose whatever flavor gets leached out in the cooking process. I think where you went wrong is adding them frozen as you caused the base to cool and they sank. If you add a lot of peas ... |
Need faster reheating of frozen vacuum packed roast beef
I totally agree with the sous vide process of reheating frozen vacuum packed pre-cooked roast beef. But if I require much faster reheating for immediate serving, is it possible to put the frozen vacuum (bpa free) packed pre-cooked roast beef in a pot, with boili... | That would almost certainly overcook the outside while leaving the inside still frozen, depending on how the package is shaped and the meat was originally cooked.
It takes time for the heat to penetrate the meat, which is why sous vide is classified as a "low and slow" method of cooking. Because your package is froz... |
Is cat food safe for human consumption?
Completely genuine question
Background
I was just feeding my cat, I was giving her some cat food that had 'duck' on the front and I remembered that I had some of that duck meat when I went to a restaurant and thought it was nice. The cat food looked really tasty so I decided to ... | It's perfectly safe.
Pet food has to go through the same sort of preservation methods as human food in order to give it a good shelf life so it's not going to have nasty foodborne illnesses. Cat and human metabolisms aren't too far off, and cats don't require nutrients which are harmful to humans so it won't hurt you ... |
Northern Indian Cuisine - Garam Masala Without Cumin
I love Northern Indian cuisine, but am allergic to cumin. Can anyone suggest a substitute for cumin to use in making garam masala from Northern India? | There seem to be more than a few well known curries that use neither garam masala nor cumin - for example, Camellia Panjabi's "50 great curries of india" (an older vintage but good cookbook IMHO) lists a Rogan Josh and a Safed Murgh Korma meeting this constraint.
Also, "Nadan" style south indian beef curries seem to be... |
Freezing ready to poach eggs
I am generally a bit strapped for time, so in an attempt to maximise my time my plan is to crack eggs into clingfilm and tie them so they make poaching pods, freeze them, and drop them into water when needed.
Has anyone tried to freeze these poaching pods and then poach the eggs from froze... | This will work from a safety standpoint, unfortunately, freezing alters the property of the yolk. So, you will likely not get the runny yolk that you would expect in a poached egg, it will be more solid, like a hard boiled egg. Why not poach your eggs for the week and store them in the refrigerator, then reheat each ... |
Can I cook meat on low for half the preset time?
I have a Crockpot that has preset settings to cook on high for 4 or 6 hours or cook on low for 8 or 10 hours. The Crockpot model is "Crock-Pot® SCCPVL605-B Cook and Carry Smart Pot Slow Cooker" and the control panel looks like this:
However, I've noticed many recipes c... | I would put it in on the right temperature and take it out after the time stated in the recipe. If you're worried about whether the food is done or safe to eat, use an instant-read thermometer to take the temperature. You can check the FDA's website for safe cooking temperatures:
https://www.foodsafety.gov/keep/charts/... |
Can I rescue a bread preferment with unmixed flour lumps?
I started a plain 65% flour+water+poolish, mixed it up and left it to sit for a few hours before kneading. When I came back, I discovered I hadn't stirred all the way to the bottom of the bowl. Stirring it in after the fact, I now have horrible lurking lumps of... | What I did that fixed it: I added another 130g of water that night, along with the salt, and kneaded it into an even soup, massaging the flour lumps as often as I found them, then left it overnight to soak in the fridge. In the morning, the lumps were still there (I could not get them out), but I squeezed as many of th... |
Difference between "Sweet" , "Yellow" ,"White" and "Chives"
So I am working on this recipe here. I have previously used this meal service, but I loved it so much I am making it again. But I don't want to pay for all the ingredients again.
I have a small farm and have grown my own lemongrass just for this purpose. But... | There's a great guide to onions that covers most of these and more over on Serious Eats (all of the quotes below are from this article). But, in relation to your question:
White onions are the standard onion you'll see. They are white.
Serious eats describes them as:
The white versions are somewhat sweeter and cleane... |
Why is my green tea yellow?
I make Japanese green tea. I use Gyokuro Imperial, a high quality shaded green tea, so it should be green not yellow.
Sometimes when I make it, it is indeed green, but other times yellow.
Is it because I am putting too much tea in, or too little? | Fresh Japanese green tea leaves (even after they're processed) should look green. The Japanese steam the leaves which is why the leaves maintain the green colour. However, you've to keep the green tea dry. If it's exposed for too long (or too often) to air and humidity, the leaves will start to oxidise and turn yellow.... |
What is the correct way to make china grass ready for Falooda?
People familiar with Indian desert Falooda will be in a better position to answer this question.
I tried to recreate at home a Falooda that I had outside, ingredients were milk, sabza (Basil seeds), rose syrup, ice-cream and china grass.
I purchased all th... | China Grass is intended to be used dissolved. From (no endorsement intended) Spices Of India :
China Grass is also known as Agar Agar, Faluda, Japanese Moss, Ceylon Moss and Bengal Isinglass.
It is obtained from various seaweeds, has no aroma and has a neutral taste. It is used to make jellies and, because of it's n... |
What size of jar, proportionally, should I keep my poolish in to prevent overflow?
This morning my ongoing poolish lived up to its troublemaking name. Over half of it (by weight) ran out over the counter overnight, through the screwed-down lid. This is after I saw it hitting the top last night and stirred it down befo... | This is after I saw it hitting the top last night and stirred it down before bed.
You have been warned. But it's certainly not a bizzare fluke.
What could have helped the dough out:
at 100% hydration and low volumes you have a good chance that you get less-than-90% hydration dough by only a slight mistake in measurem... |
Recipe websites for bulk/restaurant quantities
just wondering if there are any chef websites out there which specialise in recipes for large quantities, 25+ portions, any recipes at all Entrees, Mains, Pastries or Desserts. Many thanks in advance for your time. | I have a few cookbooks for caterers that have this sort of thing. I've even gotten one from our library system (although not my local branch, I was at one of the larger ones)
So, using that term, I tried searching for 'catering recipe websites' had a bunch of false positives, but it did find :
http://lotsofinfo.trip... |
Save de-glazed pan drippings?
I just de-glazed my new All Clad pan after frying up some chicken breasts. I was not sure how to get the pan clean so I de-glazed it with water. Should I keep that for making broth or something or just throw it out?/ | Yes, you can save it. I transfer it to a small container, label it (with the date), and stick it in the freezer. At some point in the future I'll rediscover it and add it to broth, soup, or a sauce. (Generally, the advice is 6 to 12 months, during which time it loses flavor rather than becoming a health risk. I've used... |
How does buttermilk affect a waffle recipe?
A lot of waffle recipes call for buttermilk and some claim its addition makes superior waffles. Apart from thickening the batter and giving it a slightly acidic flavour, does its addition do anything else? | The role of buttermilk in most recipes, including waffles, is to provide acid into the reaction with baking soda to cause it to 'rise' more. The thickness helps the batter retain the air pockets that the acid + baking soda creates when heat is applied, resulting in a 'lighter fluffier' waffle. |
What's the line between salsa and guacamole?
I know there is guacamole dip you can buy in the store refrigerator case. I know there's guacamole itself. I know there's jarred "guacamole style salsa" which is a smooth salsa with avocado in it. But where is the line where guacamole becomes a salsa and a salsa becomes gua... | Part of the problem is that "salsa" doesn't mean just one thing to everyone. If you do a web search for "avocado salsa" you get images ranging from liquid to chunky:
Similarly, there's no one "correct" way to make guacamole. Some people like it smooth and thick - hummus-like, if you will, other people like it partiall... |
Rescuing a CUT but unripe avocado
I've seen this Q&A
What can I do to help my avocados ripen?
And this one
Will avocado stay fresh longer if stored in the refrigerator?
and this one
What can I do to help my avocados ripen?
but none of them answers my question which is:
I have an avocado I cut open but it's not ripe ye... | If you don't want to use the unripened avocado right away, according to this site
Store Cut Unripe Avocados - If you have cut open your... avocado and found it to be unripe, sprinkle the exposed flesh of the avocado with lemon or lime juice, place the two halves back together and cover tightly with clear plastic wrap ... |
Is the scum skimming really necessary in pho broth?
In nearly every pho recipe that makes claims on "authenticity" there are some steps in bone treatment (some recipes go even further with salt rubs and long cold water soaks etc)
Cover bones in water and boil for 15 minutes.
Scrub and rinse bones under running water ... | It is not necessary in the sense that if you like the finished product then why do the extra work? That said, the scum that you get from boiling bones/meat isn't really the good stuff. The good stuff is soluble flavor compounds that wind up incorporated into the (liquid) broth.
Recipes from test kitchen folks (Cook Ill... |
Will a metal dough scraper damage a granite countertop?
I have a brand new granite countertop, and a lovely metal dough scraper that a friend gave me. Am I likely to damage the counter if I use the scraper regularly directly on the granite surface?
I have kneaded dough twice on it, and very tentatively used the metal ... | Don't worry, it won't scratch. You can look at where both objects are on Mohs scale of mineral hardness.
From the Strength and Hardness Ratings of Granite and Marble:
Granite has a Mohs hardness rating of seven.
From Mohs Hardness Test:
The steel blade of the average knife usually has a hardness of about 5.5.
(I as... |
What ingredient(s) available in the UK would make a passable alternative to epazote?
I'm following a recipe for Sopa Azteca de Tortilla that calls for Epazote, which I haven't heard of before, let alone tasted (to my knowledge!).
Wikipedia mentions:
Raw, it has a resinous, medicinal pungency, similar to oregano, anis... | Obviously, if you can find real, fresh epazote at a local spice vendor's, go get it, it's a lovely herb. It is definitely not an herb that I would recommend bothering to substitute if you have access to the thing-in-itself (unlike, say, cassia and true cinnamon, or fennel seeds and anise; nothing in my experience is cl... |
Pure fresh semolina pasta with and without eggs
Searching google for Italian recipes of fresh pasta using semolina di grano duro flour (semola di grano duro in Italian), I found a lot of videos and instructions from Italian websites and Italian chefs NOT using eggs. A few examples:
Book writer
Blog
Chef on youtube
E... | There are two pasta manufacturing techniques. First, pasta can be cut to shape using a blade or roller, and second, it can be extruded at high pressure through a bronze or teflon die. The first is what most people know of as fresh pasta, and is made using common flour and eggs. The second is made using semolina flour a... |
What is the best way to cook chicken if I plan on microwaving it a few days later?
I'm going to start meal-prep sunday soon (in about a month). Basically I'm going to be making all of my meals on sunday and eating them throughout the week. I'm loving the idea but I'm a little worried about my chicken. I love chicken b... | Under such tight restrictions, one step that might help is brining. This would apply to chicken breasts, pork loin, or pretty much any other lean meat; darker cuts such as chicken thighs will benefit less, but there's no reason you can't brine those if you want to.
You can find a quick primer about how and why this wo... |
Mysterious "spoon" in family. Requesting specific name/buying source
Does anyone know if this utensil has a unique name or know where to purchase one like it?
My mom received this spoon from "A wok set from our wedding" (early 1980's) and loves it. She has named it The Triangle Spoon.
My siblings and I have been look... | That is a pretty neat spoon.
The closest I could find is these spoons. They are handmade, so you may be able to speak to the maker for modifications if you're preferences are only a little off. This spoon is also kind of similar.
There is also this spoon - it has the angle and some curves, but is a bit flatter than... |
Can canned food (like tuna) be refridgerated for months then put back in the pantry?
I forgot about the tuna I left in the fridge. | If you are talking about putting a still sealed can into the refrigerator and then after a few months moving it into the place where you normally store canned foods. All this without opening the can... Yes that is fine. As long as the seal of the can isn't compromised, the contents of the can won't spoil. |
How to season a giant cast iron cider press?
How do I season an antique cast iron cider press that I just bought? It is substantially bigger than any stove, oven, or grill that I own, at about 48" diameter.
I'd consider other food-safe finishes too, but seasoning seems the obvious choice given that it is cast iron. | I would not heat up a large cast iron press - too much to go wrong there, little benefit. You are not frying on the thing.
Clean any oil/rust that's on it, dry carefully, oil it with mineral oil or wax it with beeswax (or paraffin wax, but beeswax will probably stick better,) use it, clean it up well, dry very carefull... |
Can I use pumpkin for spaghetti squash?
I live in Singapore and there seems to be no squashes, of the type that I typically see in Spaghetti Squash recipes, sold here.
Can I use pumpkin as a substitute? If I put it in an oven and use fork to make the spaghetti strands, will it work and have the same texture? | You will not be able to follow a real spaghetti squashh recipe with pumpkin. If you try to gouge it with a fork, you will get grooved pumpkin.
My suggestion would be to use a spiralizer. Cut the raw pumpkin into pieces which are suitable for your spiralizer, and make pumpkin-spaghetti out of it. Then steam them. The t... |
Why do all meal replacement drinks have sweet flavours?
As far as I am aware, all food replacement meal drinks (Soylent, Huel, ...) and protein shake brands come in sweet flavours. Typical flavors can be: chocolate, vanilla, peanut butter, ... I was wondering why there are never savory tastes. It would be nice to drin... | About 10 years ago, a store I shop at regularly (North American style grocery chain) had some powdered high-protein low-fat meal replacement 'soups'. Their prices had been greatly reduced. They were approaching their best-before date in a few months and the store was clearing them out before they had to be tossed. So I... |
What is this green, bulbous, leafy vegetable?
I recently received a vegetable, looking like a big green beet with a thick skin. As I don't know what it is, I can't look for appropriate recipes on the internet. The Google reverse image search couldn't help either.
Here is the thing: | As was mentioned, this is a kohlrabi. I felt more explanation should be given based on the fascinating nature of this plant.
Kohlrabi is one of the handful of cultivars of brassica oleracea. Others include:
cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, savoy, kohlrabi, and gai lan. Brassica ... |
What determines the length of sous vide cooking time?
What factors affect sous vide cooking time, generally? I imagine cooking time is essentially the amount of time needed for the food's internal temperature to reach equilibrium with the desired temperature. Are there pros or cons to cooking longer or shorter?
For re... | Specifically for custard, you pretty much want the known good time from your recipe, but cooking longer will be fine.
In general, there are two major things:
how long does it take to get everything up to the desired temperature?
how long does it need to stay at that temperature?
The time to reach the desired temperat... |
Why do we use ovens
Prompted by a question a friend asked me, I began wondering - why do we use ovens to cook food, instead of say simply relying on a hob, or a barbecue? By the way, I'm not suggesting that this would be a good idea, I do a lot of cooking in the oven, but from a theoretical viewpoint, I'm interested t... | As you observe in your comment above, an oven directs heat at food from all directions, rather than just from the bottom. Some chemical reactions can occur only once you've reached a certain temperature, most notably browning reactions. You wouldn't be able to produce a crisp chicken skin or a crusty loaf of bread on t... |
Can I ferment pickles in the tropics?
I live in the tropics where the temperature mostly ranges from 28 to 33 degrees Celsius (82 to 91 Fahrenheit) or higher.
I want to try my hand at fermented pickles but most sources seem to claim that 77 deg Fahrenheit is the maximum. Does that mean that there is no point in try... | You need to ferment in a cool place, so you can only ferment pickles in the monsoon season when temperatures are down, or inside a house with A.C.
Vegetables turn soft if it's too hot. Taste and feel is important here. Soft vegetables are the biggest problem if it's too hot. On the 3rd day it is good to place in the fr... |
Is it possible to season chicken breast with BBQ sauce before baking it in the oven?
I always put BBQ sauce on my chicken after it is done baking, but I was wondering if I can do the same while seasoning it to save time? | Yes you can, and should try it.
Baking the chicken with the sauce will cook the sauce and will start caramelize some of the sauce making the chicken better (IMO). |
What kind of knife is this?
Found this knife in my Grandmother's collection. None of us can figure out what the semi-circle shape and slots are for (see attached picture). Anyone have any ideas? | It is a multi-tool, which appear to have been given out as novelties. The bottle opener and serrated knife are obvious, the slits are there to act as a pot strainer, the semi-circle shape and flat surface allows you to hold it against the edge of a pot and pour out the liquid while keeping solid bits in. I found a few ... |
why my dishes are always over satiating?
whenever I cook dishes its always over satiating, I believe it has too much umami on it, and whenever I cook I always feel like being full already by just tasting while cooking. Like its too delicious and you cant eat more of it. Is there a way to get rid of that over satiating... | "Too delicious, and you can't eat more of it":
I don't see the "too delicious" part as a problem. Delicious is good.
"Can't eat more of it", as others have pointed out, sounds like it is just too heavy, or too rich. So, as others have also pointed out, it might help to cook some less heavy foods. In general, fish, tof... |
What fruits, vegetables, raw meats, or spices are naturally blue?
So, here's an odd question.
A few years ago, my home ed. teacher told us that she would not eat anything that is colored blue. it's unnatural.
Thinking on this, I confronted her about blueberries. She argued that blueberries are purple. Okay.
What vege... | Butterfly pea flowers, corn flower, chicory flowers, blue mallow flower and blue lotus all have blue flowers and the petals are used to make tea, in salads, or to spice foods (for the color).
Black goji berries are also supposed to make a blue tea, so probably have a blue juice. If blueberries' purple juice disqualifi... |
How to conserve natural fruit juices without alcohol?
Sorry if this is not the proper place to ask this. I would like to produce some natural fruit juices to sell, and it must last at least a week once bottled.
It will be made with natural fruit, water, and sugar. I would prefer it to be AS NATURAL AS POSSIBLE.
What c... | This is basically making must but not adding yeast to it and making wine.
I would do one of three things to your juice:
Boil the juice(must), or heat to 85 deg C for 15 min, then bottle into sterilised bottles.
Treat with a Campden Tablet, then again bottle into sterilised bottles.
Pasteurise after bottling as EZ sugg... |
Food Safety: Do I have to boil pork and then fry it?
I know that I should cook pork at 63 °C and without rinsing to avoid cross-contamination. My question is the following; I want to fry pork chops: Does this means I have to boil the pork in water until that temperature and then fry or just toss it into the oil and wa... | No, you do not. A pork chop can be safely cooked by only frying it. That doesn't mean that if you fry a pork chop it's guaranteed to be safe. You can use a meat thermometer to see if the inside has reached 63 (or whatever recommend temperature you're aiming for), and don't take it out of the pan until it does. (Note yo... |
Popping corn on an electric stove
I have twice popped corn on an electric stove and both times resulted in near disasters with nearly burned popcorn and what did pop was minimal and flat. I was used to a gas stove and always had beautiful popcorn. The pot used has been used before with no problems. I also normally us... | I've always popped my popcorn on an electric stove, and the kernels turn out fully-popped and delicious. Here is my technique:
I heat a deep pot on high heat and melt coconut oil inside.
I throw one kernel in, cover the pot, and wait for the kernel to pop. This indicates the oil is hot enough so that when the remaini... |
In writing a recipe, when should I remove the bay leaves in the process?
I'm trying to write down a recipe for Italian sweet sauce that is used for salads but can also be used on pasta and meat. It has bay leaves in it but I'm not sure when to add and remove them?
I've written a first draft of the recipe and method on... | I would put the bay leaves in right at the beginning (with the water, dressing, and mustard) and remove them right before you temper the eggs since you don't want to accidentally grab a bay leaf and whisk it into the eggs when tempering.
Also, just a tip for recipes, list the ingredients in the order you use them in th... |
Why cheesecake needs hard base?
I love cheesecake. I am sure you loves it too. One thing I don't know that why cheesecake needs the hard base that too made up from biscuits? Can't we just put normal base?
Edit :
Hard Base : graham cracker crust
Soft Base : Pastry Sponge | A cheesecake doesn't need a hard base, or any base at all. The cheese part of cheesecake is sticky and will stick to a pan, although there's ways to get around that. A base (whether spongy or hard) also gives a texture and flavor contrast which many people find works well for them.
It's just tradition really, you can ... |
How do you make sure the roast chicken and the sides are done at the same time?
I often avoid adding sides like rice or potatoes to my roast chicken because my chicken often reaches 165f wayyy before the rice or the potatoes are done. Is there a technique to get both the roast chicken and sides done at the same time? | Simply put the sides in before or after the meat for an appropriate length of time such that everything is ready at once.
For example, say my roast chicken takes 1.5 hours to cook including resting. Roast potatoes take 1 hour. Therefore I put my roast potatoes in the oven 0.5 hours after I put the chicken in, and they... |
Can the non-stick coating be removed from cookware and still be useable?
I have an old but very useful baking sheet. It is heavy-gauge aluminum, and in reality having had it for so long it is unlikely that I would be allowed to replace it. Here is a photo to give any idea what I am facing.
My question is whether the ... | Removing it mechanically (sanding with waterproof P100 and then again P200, steel sponge, sand blasting, ...) will remove the coating and expose the pure shiny Aluminium.
The advantages of Aluminium are :
light
cheap
conducts heat well.
The disadvantage of Aluminium is that it's a health risk if used improperly, so:
... |
Can you use yeast that is 2 years old if it has never been opened and has been in the freezer
Is yeast that is two years old and has never been opened be used | If I were you, I'd do a simple test that determines, how active (= alive) your yeast is.
When you supply yeast with ideal living conditions, you can observe the activity - or lack of - as the yeast bubbles and foams.
For a test, you sprinkle yeast in lukewarm water and check for activity. A detailed description can be ... |
Mushrooms taste FUNKY
I made this today: https://www.youtube.com/watch?v=Y9gncvPpQKA
The first time I made it, the mushrooms and steak came out great. First cooking the steak, then cooking the mushroom in remaining (steak juices + oil) + butter + thyme on high heat. The mushrooms were a bit shriveled and not plump. Th... | There are three possibilities:
Your mushrooms were bad, if they are a bit off the result isn't likely to be good
Your choice of mushroom was different, with a different flavor
Olive oil burns on high heat, creating off flavors. My money would be on this being your problem. Next time reduce the heat a bit if you want t... |
Cooking halloumi/wet food on stainless steel without sticking
I've got a set of all-clad stainless steel pans I've been able to master cooking most foods without sticking and too much burn remains. Even eggs I've got right.
One thing I constantly struggle with is haloumi. I pre heat the pan for 2mins. Water drops dan... | First things first, make sure you're keeping that pan on high while the haloumi is in there... you can get the pan as hot as you want, but the water in that cheese will cool it off right quick.
Though in my experience, sometimes halloumi just sticks. When I'm cooking something potentially sticky, I always have a nice-... |
Does leaving the lid on make a difference to whether the meat in a soup softens/cook properly?
I've been coooking soup with a pot lid off and notice the meat is still tough when cooking. It could be the due to the lid or some other factor.
I put a thermometer in the soup water and it seems to be at a good temp for si... | The only thing that gets the connective tissue in tough cuts to loosen is heat. With the lid on, you've got more insulation. I'd bet you a shiny nickle that the meat towards the bottom of the pot was a touch more cooked than the meat at the top of the pot— you're losing a lot of heat where all of that liquid is hitting... |
Grilling Surface for a DIY Barbecue
What is an appropriate semi-permanent surface to use over an open fire barbecue?
I am planning on making a grill rack for my fire pit. My intention is have this surface remain outdoors within the pit. I'm looking for something that wont corrode and that is food safe and something th... | Almost all of the high heat sprays are not expected to last against direct flame exposure.
I have a outdoor fire pit/BBQ with plain rebar as the grill. Even though it does rust a bit, the exposed rebar is thick enough that it would be decades before I would need to replace it, and the baked on char/oils actually protec... |
Oat starch to sugar conversion in oat milk
I noticed recently that some commercial oat milks do not have added sweetener but rather say that their sugar content comes from oat starch which was converted to sugar. Is there some reasonably gentle way one could replicate this with home-made oat milk? | Based on Fabby's suggestion in the comments on the question: oats can be malted (ref: Wikipedi |
Is there a way to neutralize or override coconut flavour in a vegan dish?
I made a simple vegan cheesecake: coconut fat from coconut milk blended with pre-soaked raw cashews. Turned out real nice but the only thing is a strong coconut flavour.
Is there a way to neutralize it somehow? | Definitely not if you're getting the fat from coconut milk. Using refined coconut oil would definitely help, but getting it to blend and stay emulsified might be a challenge. Lecithin from a soy product might keep things together– I use it in place of egg to make vegan mayonnaise. All of that saturated fat is pretty to... |
What flour for crepes should I use?
What type of flour should I use for crepes? What are the differences? I want to cook both sweet and savory, but not American style pancakes, just French thin ones. | In my experience, whatever wheat flour (aside from super grainy wheat meals) you use with crepes should be fine. The primary difference between bread flour, AP flour, and pastry/cake flour is the amount of protein, which in dough, will drastically affect the elasticity of it. More of the proteins glutenin and gliadin w... |
What is the right consistency for ghee?
Some of ghee I find in stores has liquid on top (with some solids floating about), while in other brands it is completely solid (both jars are stored at the same temperature). Also, the latter ghee (that doesn't split into a liquid layer on top) is often twice as expensive as th... | Ghee is suppose to be 100% butter fat. The water has since been boiled off. If it has a liquid portion at room temperature this is either they did not remove all the water and solids that floated to the surface or an additive liquid or preservative did not set right (Most likely). I would avoid it if possible. If not, ... |
Is it safe to eat venison tartare from an animal that was harvested in the wild?
I recently watched a cooking show on how to prepare venison tartare. There was an explanation given by the host stating that the venison was acquired at a local deer farm. There was no mention regarding meat that was harvested in the wi... | If you really want to eat that raw, freezing the meat at -4 deg F (-20°C) or lower for 30 days or more should kill most if not all the types of parasites found in deer.
Different parasites die at different temperatures, for example:
Anisakiasis (fish worms) can be treated at -4°F (-20°C) or below for 7 days (total tim... |
How do I ensure my puff pastry top stays puffed and crisp on my chicken mushroom pie?
I have read many questions and answers on puff pastry but I still need to know what happened to mine:
My pastry did puff up nicely but deflated as soon as I removed it from the oven. Worse, the layers become soggy when cooled.
I ba... | Puff pastry puffs because of little pockets of gas form between very thin sheets of lean dough. In handmade (and better-quality commercial) puff pastry, these gas pockets are filled with steam, which forms when the butter (which is about 16% water) heats up. In a typical commercial puff, the pockets are filled with c02... |
How can I measure / weigh really small quantities?
Yesterday I was cooking a Focaccia were I required just a gramme of yeast and a gramme of salt.
When I try to use my (electric) scales, it never registers 1 gramme of difference. I also needed to weigh 5 grammes of olive oil, but i could not take out the exact quant... | Simplest solution: Buy a more sensitive scale. There's plenty around that can measure grams.
If that's not an option, you can sort of just about get it quite, but not completely wrong by using measuring spoons:
A full teaspoon with something in it is usually around 5 grams.
A quarter teaspoon would be 1.25 grams, if y... |
Are rare burgers safe?
On a recent trip to France, I had a burger that was still pink in the middle. I know this is incredibly common in France (and it was delicious!) - but, as I understand it, it would never be allowed in the UK.
I'm aware that common wisdom is that mince needs to be cooked all the way through as an... | Applying USDA standards (which may or may not be the 'same' as elsewhere, but (IMHO) serve as a reasonable standard for "Safe") Hamburger must be cooked to an internal temperature of 160°F [71°C] in order to be 'Guaranteed Safe', which is typically defined as 'well done'.
On the other hand hamburger may be perfectly s... |
Will old coffee in the refrigerator keep for 2 days?
I like the acidic taste of old/stale coffee.
I left my coffee at my desk over the weekend, and on Monday morning I took a sip. It tasted good. I did not heat it up, I drank it at room temperature.
But I read it is not advisable to drink coffee left out at room temp... | If left at room temperature it would certainly become a pool of mold, but if you refrigerate it, especially for just a few days, it should be fine. You would do well to put in a sealed container and probably adding ice to chill it faster would be 'better' but just set in the fridge for 2-3 days (depending on what else ... |
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