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Does the "Game of Thrones" browned butter pie crust technique make any sense? In yesterday's Game of Thrones episode ("Stormborn"), Arya Stark compliments the young character Hot Pie's most recent pie. He replies The secret is browning the butter before making the dough. Most people don't do that 'cause it takes up t...	Any kind of crust that doesn't use cold fat could be made with brown butter easily. You can make crust by melting butter (with water and oil) then adding flour, and it's flaky - though not exactly the same texture as you get with cold fat. So just do that, except brown the butter first. Or you could brown the butter, c...
What is Biltong and how to make it? What is biltong, how is it made, and is there a significant risk of contracting food poisoning from it	It is basically salted meat, most often beef. The process is similar to how prosciutto is made, although traditionally biltong does not use nitrates. Steaks from the silverside portion is first salted to remove most of the moisture in the meat. A small vinegar bath is then used to remove the salt and pickle the steaks ...
Is the jar ok if the lid pops before i start the pressure canning? What does it mean when the jar pops before pressure canning?	Before they are sealed, canning lids pop. That is, the raised button in the middle of the lid can be depressed. Sealing the lids involves heating the contents of the bottle which, when it cools, creates a vacuum that sucks the lids in. That vacuum is entirely responsible for the seal that keeps canning lids on. If the ...
Can fresh Poblano peppers be used raw? I was thinking about making a pasta salad with roasted, peeled Poblanos and started to wonder if raw diced Poblanos might work and add a bit of crispness (texture) as bell peppers do. Since I have only ever used Poblanos that have been roasted and peeled, I started searching for ...	The skin is thick and waxy. If you've got a vegetable peeler which takes off very thin slices, you could peel them. If you have a Brûlée torch or something similar, you could also just burn the skin off while keeping the flesh uncooked.
Substitute for horseradish? What are some good substitutes for horseradish? I've heard mustard is one, but I still struggle a bit to see how it would do a very good job... Anybody ever try mustard with success? I've also seen online that some people suggest wasabi, but let's be honest, the "wasabi" that most of us a...	Mustard can be used, but it might have a lot of vinegar in it and can clash with whatever you are doing. Maybe try doing something with mustard powder instead of prepared mustared. You could try, if you are luck to get some real fresh Wasabi roots; that would be close to the perfect substitution.
Temperature at which to pickle herrings If the pickling process takes approximately 2-3 days, should the pickling process take place at room temperature? Or can it be done in a refrigerator?	Herrings should be pickled in refrigerator. Before the pickling solution fully infuses the fish, there's little to prevent its spoilage - and depending on strength of the solution and size (thickness) of pieces of fish, if the process is fast enough, that's non-issue, but if it's to take 2-3 days in room temperatures, ...
Is there a way to make pink peppercorns properly grindable in a pepper mill? Dried pink peppercorns are softer than their black and white cousins and have skins that come off easily. Consequently they clog up the grinding mechanism in my mill. If the setting is coarse enough for them to come out at all they come out w...	Honestly this isn't something I've thought about before, as when ever I've used pink peppercorns they've been mixed with black, green and white ones. Which I assume help's dry out the softer and wetter pink corns stopping the grinder from clogging. Moving forward my first and main suggestion would be to treat it like ...
Traveling with sourdough starter We recently got a sourdough starter, and have loved trying out many different recipes with it. In a few weeks we will by flying home (after spending the summer in Alaska), and we would really like to take the starter home with us. What's the best way to get it safely through the airpor...	Treat it like any liquid. You don't need much. Just put some in a 100 ml plastic bottle if carrying on. Alternately, if checking your bags, put your starter in a larger plastic container with a screw cap...like a Nalgene bottle, for example. You can build it back up once you get to your destination.
What's the least fatty meat to use in this recipe? Mashed potato hash 1 cup mashed potatoes 1 cup ground meat (it doesn't matter what kind) 2-3 slices cheese (it doesn't matter what kind) 3-4 tablespoons herbs/spices of your choice Cook the meat for 15 minutes, drain the fat into a paper towel. Add the rest ...	I don't really know what "work" means. Usually people like ground meat to not be completely lean because the fat adds flavor and moisture. But if you personally don't mind lean meat, then, well, whatever you want. The most common lean ground meat I've seen is turkey, often 99% lean. Sometimes you can find chicken too. ...
Improve efficiency cooking for one As someone who cooks for themselves alone a lot, how can I improve my efficiency/speed of prep, cooking, clean up etc.	Cook in large batches. The difference in time between preparing a single serving and, say, six servings is far, far less than 6x. Pick the kind of meals that are okay to be refrigerated/frozen, or otherwise preserved, obtain a bunch of single meal sized tupperware boxes, make sure to have room in your refrigerator/free...
How to achieve in my homed-made mayo the same strong 'egg flavor' as in store-bought mayo? I have been experimenting with home-made mayonnaise recently. My favourite mayonnaise brands like Hellmann's and Hienz have three distinct taste 'points' that I have tried to achieve: Tangy Salty A distinct 'eggy', or egg-like...	The sulfur content in the distilled white vinegar used in commercial mayo really emphasizes the egg flavor. If you're using a different vinegar, I think that you should switch to see if it does the trick. The cooked egg flavor you're looking for comes from pasteurizing the eggs for the mayo. If you've got an immersion ...
Is there a name for the taste coming from alkaline food? I know "acidic food" is described as "sour" but what do we call food that is "alkaline"?	There is no single word to describe that taste, and no single taste receptor for alkaline substances either (whereas there are taste receptors for acids). The most recognizable taste to encounter would be "soapy". You can see it as a bit of a special case though, since it is not the taste of a pure alkaline substance,...
Gnats were in my bag of potatoes; can I still cook and eat the potatoes? There are some holes in my plastic package of potatoes. Gnats got into them (maybe 20 or so) and were buzzing in and out of them until I shoed them away. Can I still either bake or boil the potatoes and eat them?	Opinion answer, no authority here, just going by what to me is common practice. Potatoes are grown in the ground with dirt and bugs around all the time. In general, not a big deal. Gnats or small fruit flies are not an issue for a relatively hard and skinned item. As long as there is no soft spots or rot, just scrub ...
How to get a juicy and colored, crispy roast chicken at the same time? When I am roasting chicken I either do it with a high temperature (its got good color but the meat is tough and dry) or low temperature (succulent and juicy meat but skin is white and colorless). What temperature, technique and prep stand behind th...	I provided this answer a couple of years ago for a similar (but not a dup) question: https://cooking.stackexchange.com/a/25668/6279 Soak cheesecloth in melted butter and drape it over the bird prior to putting it in the oven to roast slowly. This will capture the juices making your chicken moist. 30 minutes (or so) pri...
Very moldy cast iron cookware - what's the best way to clean it? Returning home after using cast iron cookware on a camping trip, I forgot to clean the cast iron in the midst of much unpacking and other matters. As a result of A) leaving any cookware with food in it for almost a week, and B) leaving a cast iron pot se...	The most efficient method would be to skip the whole bleach step, and start right in on burning the mold (and seasoning) off either in a fire or in an oven on the self-clean cycle. Then proceed to re-seasoning. Taking the bleach side trip adds the joy of rust removal, which you can avoid if you don't let the cleaned (b...
Beat sugar and oil until smooth I am following a carrot cake recipe for the first time and the first set of instructions are 'to beat the sugar and oil until smooth,' but how smooth is it suppose to be? Is it still going to be slightly grainy or smooth like a baby's bitten with baby oil on it?	The simple answer has to do with how things are dissolved in general. When salt (NaCl) is placed in water, it "dissolves" because all the sodium ions and chloride ions separate from each other and "hide" (become dispersed) within the water molecules. This is an example of an ionic system: Na+ and Cl- interact wit...
best way to keep fresh basil leaves? My basil often spoils after 2- 3 days of purchasing them from the supermarket. I have tried wrapping them in a wet paper towels in order to keep them hydrated, but it doesnt seem to have any effect. How do you preserve your fresh basil leaves for longer than a few days?	Best? Potted plant. Not just always absolutely fresh, it's also self-replenishing! There may exist tricks like moist towels, keeping them in cold (refrigerated), or preserving them in ways that keep most flavor (in oil), and combinations thereof, but they all are a trade-off between freshness time and quality and all ...
Do I need to cook smoked beef before eating? I bought some beef from the supermarket that said "smoked beef" on the label and nothing else. It was contained in the fridge, not the freezer section. I'm not sure how to prepare this for eating. I tried making a few slices and put it in the foreman for about 5 minutes. It...	What it looks like you have there is a Pastrami. Though not a particularly 'good' one, perhaps made from Eye of Round rather than brisket. It has been brined (soaked in a salt solution) in order to preserve the meat and then smoked (most likely to an internal temperature of 175°F (80°C)). This should make the meat 'com...
Can I freeze (unbaked) pate a choux? Can I keep it in the freezer without issue for days? Weeks? Months?	I wouldn't– in my experience, the paste won't puff well if it's been sitting around even for a couple of hours. Baked choux paste freezes very well though– your best bet is to make it into profiteroles or eclairs or gougères or whatever and freeze those if you've got the space.
Please can someone help me identify this? Please can someone help me find out what this is	This is a Chaenomeles speciosa, commonly known as flowering or Chinese quince, sometimes also as Japanese quince (but not to be confused with the smaller shrub C. japonica, also known as Maule's quince). It is edible, but very sour (lots of vitamin C!), very hard and often slightly bitter. Culinary uses are similar to...
What's happening to the coating on the OUTSIDE of my roommate's non-stick cookware as we wash it? My roommate has a set of non-stick pots and pans. They advertise themselves as dishwasher-safe, so we typically machine-wash them. The exterior of the pans is not bare metal; it's covered in some kind of dark gray matte ...	Are you SURE they were advertised as dishwasher safe? If so, contact the manufacturer because they were lying. It is, in fact, the bare metal you're looking at— those pans are made from aluminum which was anodized: an electrochemical process which changes the appearance of the metal. All aluminum pans including anodize...
Does cumin contain curcumin? If not, where does the name come from? According to Wikipedia, curcumin was originally isolated from tumeric. However, I haven't been able to find why it was named curcumin or whether or not it cumin is currently known to contain it.	From the opening of the Wikipedia article on curcumin you presumably saw: Curcumin is a bright yellow chemical produced by some plants. It is the principal curcuminoid of turmeric (Curcuma longa), a member of the ginger family (Zingiberaceae). (emphasis mine) As for the Curcuma genus: The name comes from the Sanskri...
Is it possible to overcook peas? Is it possible to overcook peas as one could overcook a steak or pasta, or are they like mushrooms in that they cannot be overcooked?	Yes! Fresh/frozen green peas can really easily be overcooked. They'll lose the bright green, getting more dull and a bit darker. They'll also get mushy. If you've had both nicely cooked fresh/frozen peas and canned peas, this should be pretty familiar to you. If you mean something dried, more like beans, then sure, you...
Can you use both melted and creamed butter for cookies? I've been reading up on cookie science, and read that melted butter makes a denser cookie, and creamed room temp butter makes a cakey cookie. I'm looking to make a cookie thats mostly thin and very crispy on the edges with a little chewiness on the inside. Would ...	The process of mixing butter and sugar is called 'creaming' and the purpose is "Creaming adds air. Air is fluffy." so you are on the right track, but unlikely to get consistency out of just using 'melted butter'. The creaming process is time sensitive, that is, the more you do it, the more 'cake like' your cookies will...
Does meat/poultry keep in the fridge for just a couple of days after purchase, or a couple of days after the sell-by/use-by date? I usually freeze all of my meat unless I plan to use it within one day, but I was just wondering whether I could keep some raw chicken in the fridge until Thursday (three days from now). I ...	The advice you see on sites is for poultry which doesn't come with an expiry date. It comes from the time when meat wasn't sold in individual containers with a date stamped on them. You buy poultry at the butcher, he wrapps it in wax paper, and you can keep that in the fridge for two days. If you buy your meat in the ...
How can I reduce the sodium/salt in Halloumi? I bought some Halloumi cheese the other day, and noticed that its sodium content is a whopping 1.3 grams per 100 grams! I'm really scared to serve this now. Surely your blood pressure would skyrocket through the roof after consuming it? I've read somewhere that soaking Hal...	Soaking Halloumi might get rid of a bit of the salt in the cheese that's close to the outer surface, but it isn't going to do much for you. Chopping it up will increase the surface area and allow more salt to be drawn out, it's still not going to make it that much less salty. If you have concerns about salt intake then...
Are trace amounts of lead in seasoned bakeware safe? I want to order a custom-cut steel plate to use like baking steel in the oven, and I read that in common raw steels the trace amount of lead can get up to 0.36%. If I season the steel like I would cast iron, and only use it to make pizza and bread on it, could that ...	I, and in general we, cannot answer if something is safe. There are instances where we can say something is clearly unsafe, but when dealing with things like is this piece of metal safe for cooking we are not equipped to give anything but anecdotal answers and partially informed opinions. The only safety answer that...
How to keep a rolled cabbage leaf (stalk leaf not the outer leaf) in place? I am growing white cabbages and have an idea to use the stalk leaves (not the outer leaves of the cabbage) in the same way as fried zucchini/courgette flowers. I want to roll the (raw) leaves (including stem) to form a tube and stuff with anch...	Correct me if I'm wrong but you want to make a Spring roll but with cabbage leaf instead of rice wrapper? If yes then what you want to make is cabbage roll. And it's almost impossible to make with raw leaves. They are to bristle and cook too long to let what's inside cook accordingly. As in it will be overcooked befo...
How to "bake" whole potatoes in slow cooker? The ability to make "baked" potatoes in a slow cooker is pretty appealing: I can bake potatoes while at work without heating up my house or having to worry about fire hazards. After reading several recipes on the internet, it seemed that a cook time of 4 - 8 hours was norm...	How frequently did you lift the lid to 'look at them'? While water is not required convection is, and each time the lid is lifted all the hot air does exactly what hot air does...rises and escapes. The slow release of heat through the ceramic sides do not reheat the space quickly and if one peeks too often (or doesn't...
Can you freeze a plastic mixer bowl? I made a chocolate crinkle cookie dough that needs to be frozen for 2 hours before forming and baking. Can I freeze it in the (Bosch) plastic mixer bowl or will that ruin the bowl?	It won't ruin the bowl, but be careful handling it. Plastic becomes more brittle when cold, and if you drop it, it may shatter or crack.
How long to warm taco bar dishes in a roaster With beef, mexican rice, and refried beans in a roaster that has 3 separator bowls, how long does it take to reheat these taco bar dishes, and what would be the best temperature? I intend to prepare them the night before, the next day I fill the roaster with hot water an...	Well, if anybody gives you a solid figure on how long it's going to take, they almost certainly don't know what they're talking about. Even if they did know how hot your appliance gets and how quickly; the quantities of your ingredients, the initial temperature of your ingredients; the water content, fat content, and d...
Baking soda as a substitute for baking powder I am making a pancake recipe that calls for 2 teaspoons of baking powder, which I do not have. I was wondering if it would be ok to use baking soda as a substitute, and if so, how much would I need to use?	Baking powder contains baking soda, plus acidic ingredient(s). If you have cream of tartar, you can make baking powder directly: 2 parts cream of tartar 1 part baking soda 1 part corn starch Without cream of tartar, you can substitute baking soda for baking powder as long as you have an acid in your recipe, like but...
Crepes sliding off crepe maker base I recently made crepes with a crepe maker like this one. The first half of the recipe worked perfectly. Then, every time I dipped the base into the batter, when I removed it, the half cooked crepe would slide off into the pan of wet batter. Any suggestions?	If the first half of the recipe worked fine, it sounds like your crepe maker might be losing heat. Try giving the crepe maker a minute or two to reheat in the middle of your cooking. Don't necessarily trust the ready indicator either. An infrared thermometer would help, but you can also drop a few drops of water on the...
Roasting rack? I'm stumped as to what this is....Help! :) A friend gave me a bunch of her old inherited cooking accoutrement and I'm not entirely sure what the function of this is. Anyone know?	The rack on the right looks just like a rack to hold tacos. See the below image:
what to do with fish steaks that still have scales on? I am in Montreal and the Portuguese community here has a few grocery stores; Portuguese frozen fish is also for sale in quite a few places. It's very inexpensive and I think I now know why. I bought a kilo of redfish (with some research I think it's most commonly ...	Assuming you're cooking the the fish in a sauce, cut the meat away from the skin, liberally (it sounds like you really don't like the scales). Put what remains of the skin in cheese cloth (like a bouquet garni) to get the flavor out of them. The cloth should keep the scales out. You may need to layer the cheesecloth. Y...
How to 'stretch' tomato ketchup? Currently, my home ketchup recipe involves using around 2.2 pounds of canned tomatoes to make 3.4oz/100ml of ketchup. A full can of tomatoes costs me around USD$4.50 here. This means that 3.4 oz, or 100ml of ketchup costs me approximately USD4.50 to make. This is quite expensive if yo...	I think your answer is found by responding to the question: "Why do I make my own ketchup?" Heinz ketchup is delicious. It is also produced in mass quantities. You'll never compete on cost because of economies of scale. If you are purchasing ingredients, homemade ketchup is just going to cost more. This brings me t...
What is the theory of a meat marinade? The most common types of recipes I see for meat marinades are to combine 1/4 to 1/2 cup of vinegar with salt and spices. Then put this in a bag with the pork tenderloin (or whatever the meat is) for a day or two. Then the meat is rotisserie grilled or steam cooked. However, a dif...	First, there are two terms for 'soaking a piece of meat in liquid' and they are often used interchangeably and/or in error: Marinate: A surface treatment of meat in which the meat becomes coated with a flavorful liquid called a marinade (the sauce is the 'marinade', the soaking is 'to marinate', though marinade is oft...
What am I doing wrong soft boiling my eggs? I've been trying to cook a good soft boiled egg for a long time now, and I don't think I've ever gotten it right. I've tried a bunch of different methods, but this is the one that I've seen thrown around the most, and this is the one I try when I want a soft boiled egg but i...	If the yolk is settling to one side (typically the wide, bottom end) try placing the carton on its side in the fridge the day before you use them. This will move the yolk back towards the centre. Also, ensure your eggs are cold before and start them in boiling water. This will allow the whites to set much quicker than ...
I need a substitute for crushed tomatoes! I have tomato sauce, and I have fresh tomatoes, but I forgot to buy the 28oz can of crushed tomatoes for a sausage/pasta recipe.	Cut a small cross in the ends of your whole tomatoes, dunk them in boiling water for 30 to 40 seconds and remove them. With a paring knife, grasp the edge of the skin where you cut a cross and peel the skin off. In a large bowl, grasp the tomatoes and crush them with your hands until the size you require is achieved. Y...
How can I mimic glutinous rice inexpensively in Latin America? I know that certain rice should be bought for cooking meals like sushi (glutinous rice which is almost 5 dollars per kilogram). In Latin America the most common rice is about 1 dollar per kilogram. Is there a possible way to get the same sticky effect wit...	Sushi rice is not the same as "sweet" or "glutinous" rice. Sushi rice is simply a short grain rice. It is seasoned, after cooking, with a sugar/salt/rice wine mixture that helps flavor it and hold it together when used for making sushi. If that is your goal, you could probably come close by experimenting with other...
Light green squash-like ingredient in Indonesian cuisine We've traveled to Indonesia years ago and there was this ingredient I had never tasted before which has had me looking for years. I had it in gado-gado many times there, including in an Indonesian restaurant in North America which had me very nostalgic! I don't...	i've had gado-gado, and may other traditional indonesian salad dishes, i'm not 100% sure but could it be this one: https://en.wikipedia.org/wiki/Chayote
How much vinegar should I use when making Salsa? My wife's boss makes some absolutely great salsa, so we got the recipe from her so that we could try our hand at it with our fresh garden veggies. The recipe is below: Salsa 16 cup tomatoes, peeled and quartered 4 cups onions, chopped 2 cup jalapenos, chopped (with wi...	The guideline for the safe canning of tomatoes is for 2 tbsp of 5% vinegar per pint of tomatoes. If you made 16 pints then you'd need 32 tbsp of vinegar, and that is almost 2.5 cups. This isn't to prevent spoiling, the processing will do that, it's to prevent the growth of botulism, which boiling does not do. However,...
What is "Food Grade" Stainless-Steel or Aluminum After a comment by @Blacksmith37 after the question Are trace amounts of lead in seasoned bakeware safe? (comment in response to answer given by @SomeInterwebDev) Blacksmith37 says: "Food Grade" got my interest , since I have never seen it in a specification. I chec...	Here's a description for Stainless Steel. It applies in Canada, but is likely similar elsewhere: Grades of Stainless Steel that are Safe for Food There are 150 grades of stainless steel, but your container, cup or plate should be made from one of these (check the label): 304 The most commonly used food-grade stainless...
Does Tomato Damage a Wok's Seasoning? I have been using a wok since some years, it is nicely seasoned and I was quite happy with it and the results. Recently, I have started cooking some Indian dishes, and because I like my wok, I just made them in the wok. However, it seems like the tomato is removing the seasoning -...	From experimental evidence*: Yes. Wet and acidic braising sauces (as you have in indian cooking) that stay in the wok for a long time are quite aggressive on the seasoning. A contributing factor could be rapid thermal changes when cold, wet ingredients are added to a hot mixture. Also, in many cases the seasoning in co...
Storing cut up potatoes (chips/fries) I have fallen into a slump at the minute where i just don't feel like preparing food when i get home from work, and i would prefer to cut up a larger batch of potatoes in one go and store them in the fridge/freezer in the correct portion sizes, so when i get home i can just throw ...	You can store your cut potatoes in the fridge. Place them in container(s) and cover them completely with plain, unsalted water. They should be fine for at least 2 or 3 days. I don't know that it's necessary, but I usually drain and rinse them before use. Alternatively, as you are cooking them in the oven, you could coo...
How to line a tart ring for a perfect tart crust I am trying to line a tart ring to get 90 degrees corners and straight edges. My method, until now, has always been to chill the dough properly, roll it out and gently roll it on the ring, straighten the corners from within using my fingers and cutting around the edge t...	TL:DR; don't chill the pieces after you cut them. Assemble it straight away. Long version: I think what's happening is that chilling after cutting the pieces will dry the surface, making it harder for them to stick together when assembling. The point of putting the dough in the fridge is to help stabilise temperature, ...
What do you call a steak separated with fork? I stayed at a place about 20 years ago in Mexico that had this great little restaurant and they served a steak that I haven't seen replicated anywhere else. It was a fairly flat cut but the steak itself had been separated, as if by using two forks to pull it apart somewhat...	Shredded is the correct term...maybe ropa vieja? This dish is typically made with flank steak that is shredded with the grain of the meat. The Mexican version is cooked, shredded and then browned, usually in a pan on the stove, but back on the grill does not seem unreasonable. It is typically served in a tortilla, wi...
Cannabis Grapeseed Oil Infusion from Non-Decarboxylated Plant Matter - When is infusion done? So I live in a legal state and I'm allowed to grow up to 6 plants of varying maturity and also produce my own grapeseed oil infusions. So legality is not an issue for me. I'm stating that right off the bat. I'm not asking abo...	My Main question is this... At what point is the infusion done? This would largely depend on your definition of the word "Done". Your own research reveals a number of opinions on how long it takes for this process to reach completion. In any kind of infusion process the results are not linear. You likely get (somethin...
Trouble frying an egg on a stainless steel pan I recently purchased a stainless steel pan from AllClad, but I'm struggling to use it. Food, and in particular eggs, seem to stick readily to the pan, making it hard to use. There is a question on Seasoned Advice that pertains to cooking an omelette on a stainless steel p...	From your description there are two things that stand out to me: 1) stainless steel pans should NOT be seasoned in a manner similar to cast iron. These are completely different materials, and if you "seasoned" your stainless pan, such that it has a coating of basically burned oil on it, you have to first clean that pa...
Did I accidentally make cheese? I was making a bran muffin recipe that called for 3/4 c buttermilk, which I didn't have. I took 3/4 c fat-free milk and added 2 tsp white vinegar and let it sit. I added 1 tsp vanilla. Since I was going to use coconut oil and thus needed the "buttermilk" to be slightly warmer than room...	Yes, you did; although in a non-traditional manner :) You created an acid-set cheese. These are made by adding an acid (e.g., lemon juice or vinegar) after heating the milk (e.g., paneer) or by heating soured (acidified) milk (e.g., quark). It appears that your microwave blast caused the proteins to combine into a si...
Should I refrigerate canola oil cooking spray? I'm not sure if the canola oil cooking spray should be refrigerated or not, any idea?	The answer is no. Oils are more solid at colder temperatures (how much depends on the oil, 14°F(-10°C) for Canola Oil) While the fridge is not going to reach 'freezing' for the oil it does cause the oil to become more dense and thus harder for it to spray and more likely to clog the nozzle. Then there is the propellan...
How to keep flies away from curing meat I am in the process of making pinnekjøtt and skerpikjøt, two types of air-dried lamb (salted and unsalted, respectively). I am aware of the risks, not only of bacterial contimination, but also of fly infestation (they will be dried outside, but in a very well-ventilated small sh...	Your second suggestion is best. When hunting, we always brought cheesecloth game bags into which to place the quarters, etc. They worked well at keeping flies off and allowing air circulation. I prefer the cheesecloth ones as they allow better air circulation than the muslin ones; particularly important for long ter...
What is the purpose of nutmeg in apple zucchini bread? I have looked up Apple Zucchini Bread recipes and most of them call for nutmeg. Does this make a big difference in the taste? I have not used nutmeg very much in my cooking or baking. All of my other zucchini bread recipes do not call for nutmeg, not even my apple...	Of course the apple zucchini bread will taste different with nutmeg as opposed to without. As the nutmeg is added solely to add nutmeg flavor, the bread will otherwise be fine. It just comes down to your personal taste as to whether you choose to use it or not.
Is it safe for me to eat a salmon/tuna packet that's been in the car all summer? Apparently I've had various salmon/tuna packets in the my car for months, likely being heated near 100° F, off and on. Other info: Still before the confusing 'BEST IF USED BY' date of August 2018. Sealed in an aluminum lined packet. ...	The standard processing for this type of "flexible can" or "retort pouch" packaging is a certain amount of time at 250F or so to completely sterilize the contents. There's nothing alive in there to cause spoilage, or the process would not work at all. As such, I find the comment stream remarkably uninformed - will 130F...
Overnight storing of raw fish I discovered that I love raw fish. I'm planning to buy a sushi-grade fish to make myself a sashimi or poke but I wonder if there is method of bringing it for lunch to work after preparing it day before. Is it possible to store a prepared raw fish (poke/sushi) in fridge/freezer overnight o...	You're never going to remove all of the risk, but the standard recommendation for keeping raw fish for a day is placed on crushed ice, and kept in a fridge. As the ice will melt, you also need to make sure that the fish won't end up sitting in water. So, what you want to do: Find two identical plastic containers that...
Glass drink dispenser for vinegar long term storage? I presently buy both White Vinegar (containing acetic acid 5%) and Apple Cider Vinegar (ACV) in bulk, at five litres at a time. I go through the White Vinegar in about three weeks, while the ACV takes far longer - anything up to six months! The vinegar comes in a pl...	Don't use brass– I believe the vinegar cleans it by dissolving a thin layer from the outside. It looks like the 304 stainless steel tap should work fine. If the rubber seal is the same material that canning (e.g. Weck) jars use, it'll probably be fine. Weck only warns against overheating vinegar solutions, which can ca...
what is a 10 cent package of instant potatoes and biscuit mix I am converting my mother's recipes in a book for our family. The recipe calls for a 10 cent package of instant potatoes and biscuit mix. does anyone have any idea of what that would equal out to be. Not sure how old the recipe is. My mother passed in 2000 ...	The R.T. French Co. (French's) introduced instant potatoes in America in the early 1950's. From early ads, the boxes in the 50's & 60's contained either 8 or 10 servings. A serving is probably the same as later years, which would be 1/4 cup dry or 1/2 cup prepared. Biscuit mix has been around since around 1930. If the...
Avoid crumbling pork? When I broil pork tenderloins, they tend to crumble apart when cut. By contrast, when I get marinated tenderloins from the supermarket, they stay together like beef. What is the method to achieve this? One factor might be that the Supermarket is using a steam oven.	The crumbling is caused by the muscle fibers tightening up to the point where they've become brittle, which can happen when they've been exposed to too much heat and/or acid. I'm guessing that your tenderloin is either being overcooked, over-marinated, or both. Tenderloin differs from tough cuts like pork shoulder, be...
What are Japanese rice seasoning packets called? While I lived in Japan, I would often buy little packets of seasoning that were carried in every supermarket. I believe their purpose was for seasoning things like fried rice (チャーハン) and rice balls (お握り). What are these packets called, and is there an easy way to buy th...	I think it's called furikake. Per Wikipedi
Cutting seared tuna Just tried searing our local Mediterranean version of skipjack tuna on a very hot pan. However, when trying to slice it, although I'm using a very sharp santoku, the seared portions tear, making for unaesthetic ragged edges on the slices. Of course, the raw portions cut straight through. How do th...	Practice, practice, practice. More specifically: The searing will make the piece a bit flakier and less cohesive around the edges, so it requires a more delicate touch than raw tuna. So... if you aren't already, holding the knife properly for maximum control helps. Look at "The Blade Grip" here. using longer knife ...
Drawback of Kullenschliff (Granton) knives For many knifes are available with or without Kullenschliff while the price differs just a few $ (or few EUR). The positive effect is that soft and sticky food such as cucumber sticks less on the blade due to air pockets. For example these two identical knifes with and withou...	The biggest downside I can think of was touched on in the top answer to the question Catij
Should beans for making flour be soaked? I am considering trying to make my own bean flour from black/pinto/red beans, for use in pasta. I cannot find any references to soaking first, all recipes just says to grind them into flour. Except for one I found using chickpeas. Is soaking not necessary, or is it maybe just t...	https://www.thehealthyhomeeconomist.com/gram-chickpea-flour/ the answer is yes according to this article cat
Holes inside a sweet potato We bought some sweet potatoes from the store and a few days later we chopped them up to make some roasted veggies. To our surprise, the insides of the potatoes were full of holes or cavities. There was also a small amount of milky white substance that would gather in tiny droplets around...	Okay, after looking around a bit, I think the proper description of the sweet potato in your picture is 'pithy'. And I saw some pics where this condition had progressed much further than it had in yours. It seems that what causes this is temperatures too high during the storage time. I found references to this in sever...
Homemade plain yogurt I want to make an homemade plain yogurt,I heard you have to use your leftover yogurt to make some at home.Can I use sweetened yogurt to make my homemade yogurt or is it compulsory to use the plain yogurt that is normally recommended?	The leftover yogurt must contain live and active cultures. It does not matter whether the leftover yogurt is sweetened or not.
Good sauces for large Italian Conchiglioni pasta I bought some packets of Italian Conchiglioni pasta (Brand Maestri pasti selection Giovanni Castiello). The Conchiglioni are really large: each shell is probably 5cm long. I tried them with a traditional tomato sauce (tomato, onions, carrot, basil, olive oil) and it did...	This is borderline opinion based, and also borderline asking "what do I do with this ingredient", however I think it can be answered so I'm going to give it a shot. Large pasta shells are generally stuffed rather than used as a simple pasta and sauce scenario, the size and thickness of them means that sauces don't rea...
What is the name of a dish where meat is doused with brandy and lit on fire? In about 1972 as a new bride, I made something with beef in the oven (had to have been from a cookbook) and then poured brandy over it and lit it on fire before serving. As we were college students, it would not have been an expensive cut of...	Steak Diane I first had Steak Diane at the Brown Palace in Denver long ago. I have made it several times and found the brandy flavor is overwhelmed by the other flavors. If you want the liquor flavor, I have found a smoked or grilled Bourbon Chicken on Food TV that has a lot of flavor. The chicken is brined overnight...
Kosher alternative for butter as emulsifier Jewish Law prohibits the mixing of milk and meat in cooking. However, butter, a milk product, is a kitchen staple for most cooked emulsions (eg. pan-sauces, sauces béchamels, or roux-based sauces). While I use appropriate cooking fats for making non-dairy versions for meat d...	Sauces like pan sauces and Roux-thickened sauces like bechamel or veloute are not traditionally finished in the same way. Pan sauces, like for steak au poivre involve deglazing, reducing (still primarily water-based liquid,) and either reducing further with heavy cream, or adding cold butter directly and not heating ...
Cook steak in oven with tray meant for deserts? I'm a complete cooking newb. I saw on youtube the other day that you should cook steak in an oven before frying it. I think it makes it softer (not sure, please let me know). But anyway, I never used an oven in my entire life. And I looked inside the oven and there are ...	To answer your question directly, if the method of cooking is what I think it is, the pan you use should be fine, even if it has a nonstick coating on it. You can read the second section to see if my assumption about your cooking method is correct. It's important that you don't use nonstick cookware for extremely high ...
Differences between types of Italian coffee What is the difference between the following types of Italian coffee? Caffè lungo (long coffee) Caffè corto (short coffee) Caffè macchiato (coffee with milk) Espresso Cappuccino	This image (from visual.ly) shows the difference between the mixture of ingredients and (possible) cup sizes of various sorts of coffee, including the ones you asked for: A (caffè) lungo is 'just' an espresso prepared with more (twice as much) water than usual, making it less intense. A caffè corto, more commonly call...
What's the role of bread in pickling cucumbers? In the summer, my mother always made Hungarian-style pickled cucumbers (kovászos uborka) by putting cucumbers, spices, salt, and water (no vinegar!) in a jar, putting a piece of bread on top, and letting the jar stand in the sun. Many many recipes say that the bread is m...	There's enormous amount of yeast and lactobacteria on the old bread (mostly sporulated, captured from the air). There's also the same tremendous amount of them readily available on fresh cucumbers. While the yeast don't thrive much in the brine, lactobacteria are tolerant to salt -- similar process happens in sauerkrau...
Cleaning out a smell Trying to clean out the spice cabinet and I want to re-purpose a shaker from a chili powder based mix to a cinnamon-sugar (it's made principally of plastic but has wire mesh screen). After a couple of washings the smell of chili powder is still pretty evident. How can I clean out that smell.	You could try baking soda. It is well known for absorbing odors, especially in plastic.
How to I need to treat dried green lentils? In the attached picture you see green lentils which I want to prepare in order to make a Dal. They are obviously dried although it is not mentioned directly on the package. My question is: Do I need to treat them like dried chickpeas? Dried chickpeas must be unpacked and th...	Your suspicion is correct about "far less mass than a chickpea" means you don't need to soak them as much. Chickpeas seem to need lots of soaking, but you don't have to soak lentils at all. I guess there are lots of kinds of lentils - the kind you have, the big ones with the skins on; the little peeled orange ones; the...
Does a knife sharpener wear out? A simple sharpener, will it grind as well as it ground years ago?	This is a honing steel, even if it has a roughened surface that will, as mentioned in a comment, have a bit of a filing effect. However, the main use of a honing steel is to realign the cutting edge to true. This will make a knife having a bent/misaligned but still sharp edge act sharp again. It is not a good tool to ...
How can I cold smoke without any of the equipment? I need to cold smoke a whole leg of lamb for a few hours. I have a barbecue and plenty of space, but none of the equipment for cold smoking. What can I do? I'm looking for a quick, simple, one-off solution	There are smoke extract products available, such as Liquid Smoke and others with the type of wood smoke flavor desired being specified. With only a few hours to work with, you may wish to inject the solutin to speed up penetration into the meat. Brine or marinade diluents may be options to explore depending on your des...
Bread baking: dough has little holes after first rise I'm making a half white flour, half whole wheat flour bread, with garlic, olive oil and dried herbs. After kneading it for about 20 min I left it to rise even though it wasn't as springy as I'd like. It was also a bit sticky, but was afraid to make it too dry since...	What kind of whole wheat flour are you using? An organic supermarket near me offers a mill to use on-site, and I once bought a package of wheat and milled it there, to see how bread tastes with unoxidized flour. The roughly milled bran teared my gluten badly, and I had much difficulty getting the dough to perform well...
How to clean a cork bottle stopper? I was given a cork bottle stopper as a gift. Should I clean it after each usage? What is the appropriate way to clean cork? Since cork is porous, I would be concerned washing it could encourage bacterial growth.	From hunker , here is info and instructions for sterilizing corks: Corks are used to cap wine and other types of bottles. Before corks are used to seal bottles, they are cleaned and sterilized to prevent any contamination. It is relatively easy to sterilize corks for reuse by steaming or boiling them for an extended ...
How to store chicken breasts for cooking I've been getting into preparing chicken sandwiches for lunch for my family. I've tried poaching them first then grilling the following day, only to find that the flavor has escaped and chicken dried out. A cool, supple chicken breast is really the best way to have a flavorful ...	Ok, so I'm not really sure what you're saying here... are you looking for a cool chicken breast or a hot one? I'll try to cover both. First things first, completely twice-cooking chicken breast, (unless the second cooking method is braising or stewing) is a road which only leads to dryness. You can try to mitigate this...
How to keep biryani hot and moist for a long time I am looking forward to opening a biryani stall in my area, but my supplier of prepared biryani is far away. What method can I adopt to keep biryani rice fluffy, moist and hot for longer period of time? I want to keep it hot in a prepared condition for eight hours.	A Holding Cabinet I'm assuming by your supplier being far away, you mean you can only get a delivery once per day. Keeping food overnight and then serving it all day is probably unfeasible. While 8 hours might be a stretch, it sounds like your best bet would be a warmer cabinet. Here's an example. They're temperature ...
Turning Harissa into Hot Sauce I have some Harissa at home but I will probably never use it up as I do not cook meals that are that hot too often. As I think that it's hotness tastes a bit like the hotness of Hot Sauce (as known in the US) I would like to know if and how it's possible to turn Harissa paste into someth...	The only difference between something that would be called "hot sauce" and a "chili paste" is the consistency, and perhaps how finely ground the chilis are (though harissas are usually pretty finely ground.) They can both be used to cook with, and they can both be used as condiments. If there's a specific type of hot ...
Composition/safety of cherry pits I'd like to prepare cherry preserves (/marmalade), but I'd like to save on the time it takes to remove the pits. I'm considering cooking them whole, with gentle mashing, then removing the pits once at the end. The only problem is the analogy with apple seeds. Apple seeds contain a sma...	http://www.bonappetit.com/test-kitchen/ingredients/slideshow/foods-that-can-kill-you Which I think may be overstating the danger, but, their claim is: After some quick Googling, we found that hydrogen cyanide is lethal at about 1.52 milligrams per kilogram, meaning that it takes little more than 0.1 grams (a dime weig...
Stock Based Pizza Dough Does anyone know what effect, if any, substituting chicken stock for water might have on a pizza dough? I plan on mixing the dough with a stand mixer and then kneading it by hand for around 10 minutes or so. Afterwards, 3 days in the refrigerator to ferment. If it works out I am really curious ...	I have experimented with both chicken and beef stock (homemade) in bread, as a substitute for water. I would not call the results a 'failure', good loaves of bread did result, but I could not say they were any 'better' (or even different) than if I had not used the stock. The 'expected' flavor did not come through, tho...
What should I substitute for shortening: lard or butter? My recipe calls for shortening, I want to substitute lard for the shortening, will this work? Or can I just use butter?	Yes, and also yes. Moreso lard than butter, as butter has significant water content, but it often does not matter enough to worry about. Most recipes that have been around for a while probably started with lard. For MOST things, you can simply pick any of the three and it will be fine, or you can mix them if you like.
Solubility of turmeric powder I wonder if anyone mixes turmeric in milk, almond milk or water, and if you still have those insoluble bits interfering in the beverage. What I've been doing is mixing milk, turmeric powder, honey and vanilla together, then filtering it through a very fine strainer (something you might u...	Turmeric is a plant, and therefore is made up of many different chemicals. Most of the aromatic compounds in turmeric are either water-soluble or disperse well in water, and are too small to be strained out. The rest is the actual plant matter -cellulose, proteins etc., which is not and can not be water soluble. You ar...
Use non-inductive pans on induction cook top I moved to new place with inductive cook top. But all the pans I have are the normal non-inductive pans (ceramic and stainless steel). I tried using them with no luck. Cooktop shows error, keeps beeping and doesn't start. If I try an induction pan, it works. Is there any w...	You seem to be mixing up some things here. The difference is not between "normal" and "inductive". The difference is between pans which happen to have a ferromagnetic body, and thus work on induction, and all others. All pans with ferromagnetic body also work on resistive or gas stoves, so they are sold as "normal" pa...
How do you stop tomato sauce from splattering? In order to reduce tomato sauce to make a nice thick tasty topping for pasta, you often need to let it simmer with the lid off for a very long time. This always seems to result in tomato splatters all over my kitchen. How can one prevent the splattering without preventing...	You can lower the temperature to simmer and reduce your sauce, it will take a longer time, but will do the job. or Have a look at splatter screens at your local stores (or online) or Or just put the pot lid on with a wooden spoon to keep it slightly ajar.
Herbs in Dressing - Fresh vs Dried A ranch dressing recipe I found online calls for a few dried herbs and a couple of fresh herbs, specifically fresh chives and fresh Italian parsley. To save time and money, I'd like to substitute if the fresh herbs for dried herbs. Is it OK to make the substitution if the dressing is...	When substituting dried herbs, a general rule of thumb is 1:3. That is, substitute 1 tsp of dried herbs for every 3 tsps of fresh herbs. Anything more could be overwhelming. Also consider the difference between mild herbs (such as parsley and basil), which are put in food towards the end of cooking, and strong herbs (s...
How to make rice crispy treats with no marshmallows, eggs or gelaten I'm trying to make rice crispy treats but I have no marshmallows, gelatin or eggs What can I do	Aquafaba Aquafaba (/ˌɑːkwəˈfɑːbə/) is the name for the viscous water in which legume seeds such as chickpeas have been cooked. Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows. Its compo...
How to thin Ranch dressing? I found a recipe online for Ranch dressing that uses mayonnaise, sour cream, and buttermilk. The ratio of these ingredients are to my like (tastes good enough). However, I'd like the dressing to be a bit thinner (more liquidy). How would I go about achieving this? Add milk, cream, water, or...	Anything, including a 'neutral' flavor, is going to change the flavor, even if all it does is reduce the 'intensity'. So what you need to find is what is an 'acceptable' change. With this in mind I suggest your best 'first choice' would be to warm your dressing slightly. Place the container or mixing bowl into a warm ...
How to choose coconut in supermarket? I am an avid eater of coconut... Well, I would be if I had some decent coconut to begin with! It happened quite a few times that when I bought a coconut in a supermarket (you know the brown, ripe fruits? - well, here in Europe there is no abundance of fresh coconuts), and when I a...	Those at the store should be heavy and 2/3 full of milk or more. So shake them and listen, and also judge the weight, holding them in one hand. Once you buy a coconut, place it between a rock or three. Make one slice with a large heavy knife to remove the top and the top hull inside the outer hull. Pour out the milk a...
Irish cream liqueur Is the protein powder used in Irish cream liquor made with seaweed and is the caramel coloring made with wheat? I have celiac disease and these answers are very important to me.	Having made Irish Cream and now reviewing several recipes online just to check, including the ingredient list for the more popular brands (esp. Bailey's) I have found NONE that contain 'protein powder' (seaweed based or otherwise). The home recipes commonly omit any caramel coloring and the manufacturers provide no fur...
Would it be in any way possible to bake cookies using a blowtorch? I was wondering, what if it was possible to bake cookies using blowtorches? It would be the ultimate in convenience. I do realise, though, that the surface would sooner char than bake through with a blowtorch, so perhaps its possible to achieve baking ...	In other culinary applications, blowtorches are used to put a sear on foods that you exactly do not want to cook at the temperature used for searing. For a demonstration, point a blowtorch at any kind of dough that you know would steam leaven if brought to a bulk temperature over a 100°C - the surface will be very visi...
Why/when would grapes (and other fruits) have better flavor/texture when served chilled? I thought fruit would be more flavorful if served at room temperature. However, recently I had the opposite experience with a bunch of grapes. I'm wondering "why?" I bought a bunch of unrefrigerated, room-temperature, grapes at th...	It's because different taste buds are activated differently depending on temperature. A new study reveals why our taste perception is enhanced as the temperature of food and beverage products increases, explaining why beer is more bitter and ice cream is sweeter when consumed warm. ......The study... identified micros...
Why does my ice cream get crispy in my float? I float my ice cream with Diet Pepsi. I'm always excited for when the ice cream gets crispy. It gets crispier when I use cold soda instead of room temperature. Is my soda freezing in the ice cream?	I think I know what you mean, but is the ice cream "crispy" only on the surface? Unless your ice cream becomes crispy in its interior as well, (which I could not explain), I think it's simply as you speculate, the water in the soda is freezing into a crust of ice around the surface of the ice cream ball. This would exp...
looking for a substitute for liquor in a cake recipe I'm making a Lady Baltimore cake the recipe called for chopped raisins and figs to be soaked in 1/2 cup of brandy can I substitute something other than liquor? This mixture goes into a frosting along with nuts and it is spread in the middle of the cake.	If your objection is merely to using liquor then I would suggest Brandy Extract, technically, yes it does contain a wee bit of alcohol, like all good extracts, but it is inconsequential. (There are several good Brandy Extracts, the link is provide as an example, not an endorsement) If you are simply 'out of brandy' an...
How to liquify butter -- and keep it liquid? Is there a way to liquify butter and keep it in a liquid form at room temperature (at minimum) or in a refrigerator (preferably)? I can't seem to find any solution on the web. Everything seems to point to making clarified butter, which is not what I want (plus, the ghee I'v...	You could blend it with an oil that does not itself solidify in the refrigerator, but that's no longer butter, it's possibly "butter flavored oil" - don't use olive or coconut as they solidify in the fridge (or moderate room temperature for the coconut.)
Getting Crisp Bacon In A Gas Oven I have been cooking bacon in ovens for several years. Our new house has a gas oven, a new experience for me, and while I've generally mastered it, I'm struggling with cooking bacon in there. It certainly cooks, but it doesn't seem to get that charred, crispy taste we used to have. I i...	I've cooked plenty of crispy bacon in plenty of ovens— gas and electric, commercial and home, with and without convection— and I really doubt the browning of bacon could be noticeably retarded by trace amounts of moisture from the gas. A common trick to getting crispier bacon involves generously sprinkling water on the...
Why does my soda fizz so much when making an ice cream float? When pouring a standard glass of soda (usually Diet Pepsi), whether on ice or not, the soda fizzes a bit and quickly dies down. When pouring soda over ice cream (again, usually Diet Pepsi but also Root Beer) the soda is particularly fizzy and "foamy" and ta...	When carbonated root beer comes into contact with the ice cream, carbon dioxide bubbles are released. Likewise, the soda helps to free air bubbles trapped in the ice cream. The fat in the ice cream coats all these bubbles, protecting them and allowing them to expand to create the huge heads of foam you see on root beer...
Emulsifier: is it safe to cook mayonnaise? I'm making some Buffalo wings sauce that calls for cayenne pepper sauce, butter, and oil to be heated together. I'd like to add a bit of mayonnaise (not sure how much -- suggestions?) as an emulsifier. Is it safe to cook mayonnaise? I can't readily find Soy Lecithin, which I ...	The mayonnaise itself is only a stable emulsion in certain temperature ranges. If you are talking about standard mayonnaise (made with egg yolk), it will split when heated, and won't help your new sauce at all. If you are planning to use one of those vinegar-oil emulsions sold in supermarkets under the name mayonnaise...
Is anything made less safe by cooking? Reading this question: Emulsifier: is it safe to cook mayonnaise? Is anything made less safe by cooking? (I'm not asking if cooking makes something worse-tasting, have bad texture, is culturally or religiously taboo, etc. just from a food safety perspective). Please interpret coo...	There are a few cases were a closer look is warranted and which may be seen as "less safe after cooking": Yes, if reduced shelf life counts as less safe. If you take dried food - anything that has a nearly unlimited shelf life - and (re-)hydrate it, the shelf life goes down to mere days. The same goes for fruit and ve...
Got a refrigerator? Reading Butter cake creaming method reminded me of something I was taught in school, more years ago than I care to admit, but long enough ago to make it relevant... In many Asian cultures having a refrigerator was (at the time) 'rare'. Not for lack of infrastructure (electricity) or due to economic...	The Economic Research Service of the United States Department of Agriculture says household ownership of refrigerators in Japan in 2008 was 99.6%, so I would guess no. Here's the data in an excel file. It's worth noting that lower income countries in Asia have significantly lower numbers, but your question specifies r...

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