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Spice with no Flavor or Aroma? I lost the label on a bag of some sort of spice, and trying to figure out what it is got me really curious of what it possibly could be and what use it could ever serve. It is light brown, even slightly tan (reminiscent of natural sugar). It has a very slight woody smell, with possibly a...	What spice does not have any flavor or aroma? A stale, old one. The flavors in spices are volatile— they don't last forever.
Can I use sourdough starter (kvasek) to produce kefir? Is the yeast/bacteria balance in mature sourdough starter (fed on wheat and barley) correct for making kefir? If not, why?	No, you cannot. Kefir grains are a unique Symbiotic Culture of Bacteria and Yeast (SCOBY). Kefir grains are a gelatinous mass of microorganisms including Lactobacilli, Leuconostic, Acetobacter, and Saccharomyces. By looks, it is more like Ginger Beer Plant than sourdough starter. It is not possible to create kefir grai...
Can refractometers measure a banana's glucose content? I heard that to measure a banana's ripeness I would have to compare its sugar to starch ratio, but what would be the best method of doing that? I am not sure if refractometers measure starch as well, since it is a type of carbohydrate.	Iodine can be used reliably to measure starch content in bananas and it is correlated with sugar (soluble solids). Summary. A starch staining technique using pictures to rate starch disappearance has been developed to determine banana pulp maturity. The disappearance of starch from the pulp shows linear correlation wit...
How to explain why aluminum won't work on an induction stove? Those cooks who use induction ranges love them, but some lament the limited type of pans available. Alas my powers of explanation are not good enough to explain how an induction stove works well enough to explain why aluminum is not suitable. Now I think I...	A induction stove is a high frequency transformer. The primary winding is built into the stove, the secondary winding is the bottom of the pot or pan placed on it. In principle, such a transformer works with all types of conductors as the secondary. The problem is, you want to have a high electric resistance in the sec...
What is the safest way to acquire non-alkalized cocoa powder? I am looking for a non-alkalized, full-fat cocoa powder to use in recipes. By non-alkalized, I mean cocoa which has not undergone the Dutch process. The problem in detail: Gourmet grocery stores sell various "raw cacao" powders that fit the bill, however th...	Without actually being able to access the ConsumerLab report you mentioned, it's difficult to know what meets your definition of safe. Scharffen Berger natural cocoa is one option. It has 1g fat per 5g serving, which I believe should meet your definition of "full fat". It is natural (non-alkalized) cocoa powder. It's...
Getting veggies to go soft in the oven A few times now I've been cooking vegetables like butternut squash, sweet potatoes or normal potatoes in the oven and it took ages to get them to soften up. Usually by the time the recipe says they should be done most pieces are still of the same consistency as when they were raw...	More temperature? If after an hour they haven't softened up at all, and this occurs with different vegetables (so you're certainly not just encountering a batch of old, dried out gourds or something,) the problem is almost certainly an inaccurate oven thermostat. Oven thermostats are notoriously unreliable. Get an ove...
Home made pickled peppers without sodium - botulism risk? I found a recipe for fresh homemade pickled peppers. I went ahead and made it today but now I'm freaking out about whether or not I'm going to be able to eat it because of botulism. It's a no sodium recipe, so there's no salt to help the brine. I boiled the pe...	As Lorel C mentioned in the comments, botulinum clostridium won't grow in acidic environments. It also won't grow in cold environments. You've got the peppers in vinegar and in the refrigerator. I think you're good. Even with the peppers being fairly warm when refrigerated— it's always a good idea to let things cool in...
Why does honey prevent porridge congealing? I like my porridge cold so I typically prepare it in the evening and store it in the fridge for breakfast the following morning. My recipe normally includes 1/2 tbsp of honey for sweetening. When I remember to put it in, the cold porridge next morning has a nice goopy consis...	Honey is hygroscopic - meaning it has the ability to absorb water. Even if you covered your porridge after adding the honey, there's still enough moisture in the container for the honey to absorb. You don't say whether your honey is from a local beekeeper or heat-treated store honey. The more honey is heated, the more...
How to clean up after a grease fire? So I was about to sear some steaks in my trusty cast iron skillet tonight, when upon pouring a couple tablespoons of avocado oil, it burst into flames. Having read about how to put out grease fires, I covered the pan with a lid and turned off the electric burner, extinguishing the ...	This is no big deal. Small grease fires happen constantly in commercial kitchens. Ever see a big flame coming from a wok at a good Chinese restaurant? That's probably an oil flare up, not alcohol, and is one of the things that gives a well-made stir-fry its trademark smokey flavor. Most of the time, in between uses, co...
How to prepare rice in a very real emergency - no boiling (no electricity or alternatives)? Earthquakes and typhoons are as plentiful as rice where I live. The power distribution system is incredibly sturdy here and power outages tend to be managed well, though they happen. Many people keep a nice supply of rice on ha...	Do not eat raw rice, you might get very ill. From LiveStrong: Lectin is a protein that serves as a natural insecticide with a strong affinity for carbohydrates. Found on uncooked rice and beans, this protein is one of the top 10 causes of food poisoning and can lead to nausea, diarrhea and vomiting when eaten in abund...
Can i substitute frozen berries when the cheesecake calls for fresh? I would like to make the following cheesecake recipe. It uses fresh raspberries to add flavor. I only have access to frozen berries. I can defrost the frozen ones I have, but there's a lot more liquid now than in the fresh ones. Can I substitute froz...	The raspberries should work if you strain them thoroughly and fold them in very carefully so they don't break apart. Adding the liquid to the cheesecake will noticeably alter the texture, probably making it mushy; note that there aren't any water based ingredients in the recipe which you could substitute raspberry syru...
Canned green and yellow beans I have cooked the beans drained and boiled water filled hot jars boiled water bath for the right time .They sealed and days later popped seal I then feed my hens but that was for us not them	The accepted canon on canning beans via non-pickling, non-pressure methods is that it is not safe and comes with the risk of spoilage - as you experienced. Also, do not assume non-popping, not obviously spoiled jars of beans canned that way are safe. Also, do not feed microbially spoiled food like that to animals, it c...
how much oil is required when baking a cake I want to find out how much oil is required in a plain cake if i am using 1kg flour. I have started a small liquid egg business in pakistan and i am now trying to sell that to bakeries here. The problem is that the cake doesn't bind as they are not using oil in the dough pre...	Oil is not required in a cake. There are different styles of cake, some have fats, others don't. For example, angel food cake and some European versions of bisquit dough don't use any oil. You can find ranges suggested for certain kinds of cake, for example Corriher has ranges for American style sponge cakes. Not only...
Need 2 raw chopped onions in cole slaw Ruined my homemade cole slaw salad with 2 chopped yellow onions...very acidic and bad after taste. Recipe calls for the onions. How do I not ruin the salad the next time with the onions?	You don't say how much cole slaw you made with 2 entire chopped onions. I hope it was a lot. (I'm not sure I'm familiar with raw chopped onions at all in cole slaw.) Did this recipe specify yellow onions? or were they perhaps supposed to be one of the "sweet" onion varieties -- Walla Walla, or Vidalia, etc. Those have...
Unused baked potatoes I work in a cafe but I am still a little new to some things so my question is: If I turn yesterday's bakers into today's mashed potatoes will they taste any different? I am concerned that they may look different or taste less fresh.	I have done this in the past and it does work well (think about twice baked potatoes...) but there are few considerations. You will need to add more butter or cream to the baked potatoes and it does work better if you are mixing it with boiled potatoes. I don't recall there ever being enough left over bakers that we di...
Why is cheese wax red? All the cheese wax I've seen on cheese is always red. Is there a specific reason as to why this is? Can the wax be some color other than red, like maybe magenta?	You haven't seen a lot of waxed cheese, or you've only seen a few specific ones. I can easily find (and have frequently eaten) green, black, and yellow ones, though the yellow in some cases is more of a clear wax. Other colors are possible though the range may be somewhat limited by having the cheese wax be non-toxic (...
When making a sponge cake how does the method of combining ingredients effect the final product? I recently completed a project where I would bake several sponge cakes using various recipes so I could test how the different ingredients such as milk, self-rising flour, plain flour and baking powder would affect the fin...	Generally speaking, a sponge cake recipe needs to create and trap a bubble structure in a mixture of protein, sugar, and starch. Since there are a number of ways to do this, there are a number of common techniques used for accomplishing that goal. The techniques are different and interactions between ingredients can be...
How do I translate microwave cooking instructions to fanless conventional oven instructions? I have a microwavable meal which instructs me to (for a 800 Watt microwave oven) perforate film and cook for 3 minutes on full power, then remove the film and cook for a further 1 1/2 minutes. Unfortunately I don't have a micr...	Lots of plastic are quite "transparent" to microwaves, but may turn really nasty when exposed to direct heat or the oven (the rest will turn nasty in microwave too; no such thing as oven-safe plastic...) So, first step - move the meal to oven-safe dishes. The expected time grows about x6; medium-high heat. Instead of ...
Learning how to cook again, burned cooking oil making pancakes but not sure what it produces? I've tried to research my problem but for whatever reason either I'm not using the correct terms or getting results that don't match what I think I'm experiencing. I moved into my apartment half a year ago and finally got aro...	From an NIH paper about cooking fumes: "Frying at high temperatures also produces aerosols of fat with small aerodynamic diameters of 20–500 nm which disperse in the air of the kitchen and nearby facilities." People like me who wear glasses while cooking know all about this. Even being in the same room as someone sa...
Is it possible to make dough with no water or milk? Please see details for specific ingredients list I found this business online selling frozen yogurt toppings, and they list the ingredients used in each product. This one is for sticky rice: Ingredients: HYDROXYPROPYL DISTARCH PHOSPHATE, GLUTINOUS RICE, MALTOSE, SUGA...	The ingredient list usually skips water, unless it's a liquid product (juice, drink). That doesn't mean water wasn't used, or is absent, but often the product after being dried contains very small amounts of it (and difficult to measure, and changing with air moisture and small changes to technological process, and so ...
Why are the corks of some of my Muscat wines popping out? We have bottled Muscat wine and with a few bottles (three out of 30) the cork seems to be pushing out. The storage area is 12 Celsius. The wine was bottled in mid June of this year, by a small winery. This is a very recent event. All the other bottle tops are s...	This is generally an indication that the wine is not stable - that is, it is still fermenting, which is a defect in wines not intended to be sparkling (carbonated) wines. If you made the wine, and the winery bottled it, this is your problem. If the winery made and bottled the wine, I would bring it up with them, as it...
Hardcooked eggs by steaming (not boiling) Can anyone relate an exact, foolproof method of steaming eggs, to yield hardcooked eggs? I'd appreciate whatever clear, concise instructions are available on the process, including what not to do.	This may not be the fool-proof magical solution you are looking for, but I normally steam duck eggs or large hens eggs in a bamboo steamer over a pan of boiling water on medium-high heat for 15 minutes. 12 minutes would be adequate for a medium hen's egg. These are the timings for a hard boiled egg, UK sizes, and alway...
How to clean melted plastic from oven My mother recently bought a sheet of what she thought was aluminum foil to line the bottom of our oven, in an effort to make cleaning easier. It turned out that the "foil" was actually plastic, and after preheating the oven, the sheet melted onto the bottom of our oven (so much f...	Ugh. Obviously, the oven isn't usable like that. Well, if you can't pry it up without damaging the enamel, or the surface isn't flat enough to scrape it off with a razor blade, the next step is probably to see if a little temperature might loosen it up. I'm guessing that a freezing attack like gum remover would shatter...
Xanthan gum 'seeds' in sauce Update: I managed to properly incorporate the gum without any clumping. I used an immersion blendsr (blade attachment) and mixed it with sugar this time, and it helped. To thicken a home made tomato sauce, I tried added xanthan gum. While the sauce did thicken (too much in fact, it was mu...	Kevin's answer is close: a slurry is best, but the mechanism and technique are different than starch based thickeners. With starches, the cells explode when heated, but xanthan gum simply needs to be hydrated, and it can be hydrated at any temperature. Mix a smaller amount of xanthan gum in water in your metal cup, ad...
Bubbling chilli sauce I've made a chili sauce mainly with fresh chili, herbs and spices and olive oil & small bit of balsamic vinegar, I've sealed it tightly in a PRESERVE bottle mainly used for making jam, but it seem to be bubbling after a few days?what could be the problem	You are lucky - your sauce is spoiling and you are seeing it. It is not safe to can random recipes, or to store them (uncanned) for more than 5 days in the refrigerator or more than 2 hours at room temperature. This means that, if you go ahead and can them neverthelss, you get one of the outcomes: no pathogenic bact...
Does a 1500W blender produce a less viscous smoothie than a 400W blender? A less-viscous smoothie is more drinkable, by adults and kids alike. (We assume we add minimal to no water.) 1300W-blenders are touted by sales-folks as Formidable Juice Machines. Is this marketing hype to justify the significantly higher price ...	The measure you should use for making the smoothest purées is RPM, not wattage. You could put a blender jar on a 4500 Watt floor standing mixer and it wouldn't do anything more than roughly chop some berries (or car tires with that kind of torque.) Assuming the canister and blade designs are good, and it's not drastica...
Which protein sources have the lower carbon footprint I'm concerned about the climate change and I've noticed that the meat industry has a huge role in it. I'm wandering which protein sources have lower CO2 footprints. I know wheat gluten has lot's of protein and it has little effect on the climate change compared wit...	The lowest - actually, negative carbon footprint will be plant proteins - like legumes: beans, soy, lentil. (organically grown plants, produced without artificial fertilizer or heavy farming machinery break down more of CO2 than processing them afterwards creates.) To reduce it further you might pick up gardening and g...
Upside-Down Lemon Squares? I made a batch of lemon squares last night with my tried and true recipe that I have made multiple times. When it was done, I let it sit on the counter until completely cool and put it in the fridge. After about 4 hours, I took it out to cut it into squares and was shocked to find it had r...	I assume the crust floated and the curd displaced around it, rather than anything actually "flipping." Actual flipping would fall under the "other members of the household" comment. Floating merely requires the shortbread crust to detach from the bottom of the pan (perhaps aided by being cool) and lemon curd to flow un...
Is it safe to let prosciutto and parmesan rise in bread dough overnight? I tried an excellent prosciutto parmesan Italian loaf from a local bakery in Boston and I'd like to try making it myself. I have a great bread recipe (flour, water, yeast, salt) that has to sit at room temperature for 24 hours before baking. It's...	Parmigiano and Prosciutto are made to be stored for long times. 24 hours out of the fridge are ok, and if you have any doubt, remember you're still cooking them in a very hot oven. BTW cover them somehow in order to avoid any contamination from insects or similar.
Do all yogurts have live active cultures? Most homemade yogurt recipes/protocols call for yogurt products that have "Live Active Cultures" printed on its box. I would like to ask if regular, snack yogurt will suffice for making homemade yogurt? Also, are the snack yogurt products pasteurized/heat treated AFTER ferme...	There are different yogurt products on the market and many are heat-treated for stability. If you make yogurt with active bacteria, they will continue to live and digest the lactose in the milk you started with. This also means the flavour profile of the yoghurt will change over time - most significantly during the fir...
Sausage patties dry when cooked I have a problem with homemade sausage patties that I make. They come out too dry on the inside. Could it be the difference in kosher salt and iodized salt? The recipe is as follows: Ground pork with high fat content Chopped onions Ground nutmeg, ground cayenne,powdered oregano,cracked...	The most important difference here is the grain of the salt. Kosher salt has a coarse grain, whereas table salt ("iodized") is fine grain. Yes, it will affect the juiciness of your meat. Here's an article that discusses it. Cooking with Kosher salt: I generally reserve Kosher salt for meat and recipes that call specif...
How to solidify melted chocolate? I have a fair amount of 75% cocoa chocolate. I would like to melt this chocolate and mix it up with some spices, fruit, nuts, coffee of mine. I would then spread this chocolate into a thin board and let it solidify again. This last step sounds a little hard to me. I do not care too mu...	I am scared that the chocolate will stick to the counter top (in plastic) or the sheet pan. Don't do it on the counter top. The best surface would be a silicone mat from a baking store - a smooth one, not the ones that seal an woven steel wool inside and so have a relief pattern. If you don't (yet) have that, plastic...
What is the way to "mince" stew meat using a machine? I have a bolognese sauce recipe that says to cook a mixture of pork and beef stew meat, and then mince the meat. With garden tomatoes in season, I would like to make a very large batch to either freeze or can, but I am dreading the thought of mincing all this meat....	A food processor works well. Just fill the bowl lightly so that you can watch what happens as you do quick pulses. Use the metal blade. Slow short pulses. It also helps if the meat is really cold but not frozen. Yum.
Is the sprouted wheat used in any traditional recipes? The healthy food movements uses sprouted/germinated wheat in many ways. They even make sprouted wheat grains bread. But is the sprouted wheat used in any traditional cuisines?	Some of the earliest uses of wheat called for germinating the seed as part of the malting process, i.e. making malt in order to make beer. There's archeological evidence shows evidence of sprouted grains being used in malting kilns from the time of the ancient romans. In addition to beer, other traditional uses of malt...
How do I time slow cooking to be ready for lunch? Slow cooker recipes often need to cook for 6 or more hours. As I mainly eat my main meals at lunchtime, that means getting up particularly early to prepare the dish. Is it safe to delay the start of cooking dishes that use meats such as chicken/beef/etc? If this is not...	You could leverage an approach I used when I had small children and wanted to make meals that would take 45-60 minutes, yet we needed to eat within about 10 minutes of getting in the door. I would make Tuesday's dinner after dinner on Monday, then put it in the fridge and warm it up the next day. Here's how that would ...
What is the best way to shred celery? Shredded celery is a tasty replacement for high-carb staples such as potatoes, pasta, and rice, and it has fewer calories than other foods that that is also true of, such as spaghettified courgette and celeriac. But it doesn't shred well in a spiraliser, not being as hard as celer...	I'd use a mandoline with the julienne attachment and cut them lenghtwise. Or try do it manually with your knife. Personally, I think that celery is a hard vegetable to make into spaghetti.
Substitution of applesauce for eggs in a boxed brownie mix was a failure. Did I do something wrong? Has anyone been successful in replacing eggs with applesauce in a box brownies recipe? I'm trying to stick with a boxed brownie mix but has an egg and we have someone with an egg allergy in the house. When I tried it (1...	Egg yokes contain molecules called lecithins that act as an emulsifier (something that helps oils to mix with water). I'm guessing the brownie mix calls for canola oil to be added, which is what is causing it to come out oily. You can address this in a couple ways. Substitute the oil with butter. Butter is already an ...
Is tomato sauce safe if the water evaporated in the canner? When I opened my canner after the allotted time, I became aware that water had evaporated and the lids were not immersed in the water -as when I started. Most likely evaporation the cans sealed almost immediately. Is my tomatoe sauce safe?	If the water was boiling the whole time, you are fine. There is research-supported (finally) evidence that "Steam canning" is actually just as effective as boiling water bath canning, if done properly. Unfortunately, the folks that have been insisting that you must have everything submerged are rather slow to change r...
How to make kosher roux? I am looking to make a kosher bechamel made from almond milk. What kind of fat should I use in the roux? Margarine? Regular veggie oil?	You can use any fat at all in a roux, including animal fats like suet and schmaltz. With a roux, all you're doing is toasting the flour to get rid of the raw flavor, and using the fat to make sure it doesn't clump up. The older, less sophisticated beurre manie technique involves kneading flour into cold butter, throwin...
Sesame Seed replacement What can I use to replace [beige] sesame seeds? What could be a close visual match? I want to make an "everything bagel" inspired scone, but want to avoid sesame seeds due to allergy concerns. Thanks in advance.	Golden Flax Seeds Since you're only looking for a visual match, I suggest Golden Flax Seeds. The taste and texture, of course, are quite different, but they are still edible. Here is a side by side comparison. Sesame seeds Flax seeds
How to get the texture of commercial ketchup? This has some relation to my previous question. Though I have managed to successfully blend xanthan gum with my home-made tomato mixture, I am unable to achieve a texture close to Hienz, or Hunt's ketchup, or any commercial sauce for that matter. My xanthan gum-added ketch...	Try sugar. Per Heinz' website, the ingredients in their ketchup are: TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL FLAVORING I notice that they do not include xanthan gum at all, but they do include sugar in the form of variou...
Am i able use overripe bananas in pancakes? I'm trying to think of a different way to make pancakes and didn't want to throw away a banana I have, that's almost completely brown, but still has a little yellow. I heard you can use overripe bananas to bake, but wasn't sure if maybe i could cook it in a pancake. I'd real...	Sounds delicious. The ripe banana would work great incorportated into a standard batter - maybe even with a dash of cinnamon/nutmeg (i'm so ready for fall flavours now), or some chocolate chips, or as is! You can also create a simple "healthy" pancake, with mashed ripe banana and egg mixed together. Go for it! Ripened ...
Is the print on eggs safe for consumption? I notice that many eggs nowadays have print on them that states the expiration date of the egg. I have only see the print in pink. Are these print safe for consumption, for example, if I boil an egg with such printing on it along with other food in the same pot, is it safe ...	This is an excerpt: Regulatory compliance. Inks used for egg coding must comply with government regulations governing food marking inks. These broadly state that inks printed on food items must be safe for human consumption, both when the food item is raw and when it is cooked. Egg coding must not weaken the...
Are accidentally fermented foods safe to eat I grew tomatoes this year and then made sauce out of them about 3 weeks ago (tomatoes, onion, garlic, basil, olive oil, salt). When I opened the jar I heard the distinct sound of C02 releasing. I looked in the jar and saw a good amount of bubbling. No visible mold in the ...	Do. Not. Eat. The assumption that it fermented enough to be safe because it fermented some is likely incorrect. Lacto fermented food recipes are specifically formulated to encourage the rapid and significant growth of lactic acid producing bacteria which lowers the ph so quickly that it overwhelms pathogens which are ...
Homemade Crunchy Chinese Chicken I'm trying to make chinese honey chicken - similar to the recipe found here: https://youtu.be/hfxledIyK6I For the batter, i used an egg, a tablespoon or so of oil, about 50-50 ratio of corn starch and flour and soda water until i got a pancake like batter. the chicken and batter fried ...	Deep frying is about moisture management. This recipe adds a lot of excess water to the chicken. Be sure that your oil temperature is at 375 F as recommended in the video. Add only a few pieces of chicken to the fryer at a time. An overcrowded pan will rapidly decrease in temperature, and limit evaporation. If your t...
Coconut milk tastes bland I have been attempting to use coconut milk in both a curry and a rice recipe. I am aiming for a rich and smooth texture, but it keeps coming out bland and watery. Are there any particular methods of using coconut milk that I should be aware of? Does heating it for too long or too hot break do...	First off, that probably isn't the best brand of coconut milk. I've never been that impressed, and Cook's Illustrated's review agrees, saying it was "too 'liquid-y' and 'thin'". They like Aroy-D, Roland, Goya and Chaokoh better as of May 2017. But on top of that, you probably got a lot of water from the eggplant. It's ...
Looking for a Finnish bread name and recipe About 20 years ago, I went to Finland to visit a friend and I had the opportunity to stay with her and her parents. They treated me with home-made meals. It was really good. I remember that they have a special bread which serves as a meal. It was filled with small fishes and...	Sounds like kalakukko. From Wikipedia : Kalakukko is a traditional food from the Finnish region of Savonia made from fish baked inside a loaf of bread. The Cornish pasty from Cornwall has the same basic idea of complete packed lunch. Kalakukko is especially popular in Kuopio, capital city of the Northern Savonia regi...
What does "trimmed" mean in this context? I'm trying to learn to cook, and follow the parts of recipes that used to intimidate me. I can't figure out what's meant by this part of a recipe for pan-seared pork chops, and google hasn't helped. The ingredient list calls for: 2 (12-to 14-ounce) bone-in pork rib or center-...	Depending on how your pork chops arrive from the butcher, trimmed simply means to remove excess fat (you are going to want to leave a reasonable amount, as that is where a significant amount of flavor comes from), silver skin (if you can, sometimes not possible on a chop), or other less desirable parts for two reasons....
missed out cream of tartar in chiffon recipe I forgot to add cream of tartar to my egg whites as inwas making a chiffon cake. what happens if you missed out adding cream of tartar to the egg whites for your chiffon cake recipe. will it alter the taste, texturre or fluffiness ofvthe cake?	It will most likely turn out fine. Cream of tarter is sometimes added when beating egg whites to enhance the stability of the foam that you form. The egg whites beat into peaks on their own, but the cream of tarter is an accelerator of this process and also a bit of a preservative of the structure when you're folding...
What makes food dyes heat-safe? What makes some formulas of food coloring, like AmeriColor, heat-safe and other formulas, like Wilton's icing color, not? For that matter, ground beets, beet juice or extract, and maraschino cherry juice are sometimes used in baked goods to provide red color. I do notice that the beet c...	Nothing makes them heat-safe, that's how they are. There are many different molecules which can have a given color. Each of them has its own structure and chemical properties. A food chemist creating a food coloring has to choose his molecules for a ton of different properties, like safety, stability over time, stabil...
What quantity of baking powder satisfies a mass of size x? I have always had a question when it comes to "how many grams of baking powder to use for that amount of cake I made." I would like to understand if there is any kind of proportion and if there is technique where I can always make changes based on it. Without ...	About 5g baking powder per 150g flour, or about 1tsp of baking powder per US Cup of flour (Source: Michael Ruhlman's Ratio app.) That will work for most chemically leavened batters, quick breads, pancakes, etc. This is a guideline, not a rule. Sometimes more leavening is desirable— you might want a slightly puffier qu...
Why would a commercial kitchen buy enormous carrots? I was recently on a Caribbean cruise ship, and took the behind-the-scenes tour (it was fun seeing an immersion blender the size of an outboard motor!). While we were in the pantry, I saw enormous bags of enormous carrots; that is, the bags were enormous, and each ca...	This is just a guess, I have no factual proof, but is it possible it is purely for aesthetic or decorative purposes? I am guessing in cruises, hotels and other festive, leisure, touristic or vacation occasions meals often have a certain flair, and presentation is a big part of it. Plates, tables, rooms, etc. are often ...
Substitute glass jar for Mason jar in pressure cooker I'm trying to make a recipe in my Instant Pot that calls for ingredients to be placed inside a Mason Jar, which is then put in the Instant Pot filled with water. I have a glass jar with a metal screw on lid--similar to a Mason jar, although a little wider in compa...	Jars that are not made specifically for canning are not safe in a pressure cooker. There are several manufacturers - "Mason" has become a generic term. If you are preserving, you need a special lid with the rubber rim to correctly seal the jar. Do not reuse jars from food bought at the store.
Safety of raspberry seeds in smoothies It would be a bad idea to crush apple or cherry seeds while making smoothies or marmalades (due, apparently, to the presence of hydrogen cyanide). If a raspberry smoothie is made in a 550W blender, the seeds survive unscathed (pictured below). They can be strained and discarded. ...	You can eat raspberries. You can chew them as much as you like, without dying. Your teeth (unless yours are suffering great defects) are perfectly capable of crushing the seeds.
Right way to make cake batter that asks for butter and oil One method says to cream butter, oil, and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix in flour mixture alternately with milk, beginning and ending with flour. Another method says to cream the butter, and sugar, add the eg...	You probably won't like this answer, but: Do what your recipe tells you to do. There are various methods to combine a set of ingredients and each will lead to a slightly different outcome. Drier or moister, lighter or denser... The "right" result will depend on the expectation of the recipe writer and can be the root ...
Roasting vegetables that have been cut on raw bacon board? Safe or not? I cut raw peppers on the same board that I cut raw bacon on. I will be roasting these at 585F (305°C). Should I be concerned about contamination?	What do you mean by "raw" bacon? In a lot of with world bacon is only available cured and smoked -- in which case see this question (If you are unsure see that question also. There is some debate about this.). The bacon itself is probably safe to eat without further cooking, and the peppers certainly. On the other han...
Cake Pops: Ratio of cake crumbs to frosting? I'd love to ask either of the following two questions: What's a good ratio of frosting to cake crumbs, when making cake pops? Does anyone know of a good website that lists baking ratios, including the frosting:cake crumb ratio for cake pops?	Cake pops all depend on moisture of the baked or scrap cake you are starting with (and about a hundred other factors including ambient temperature and humidity, fat %, age of cake, etc etc etc). The best way to determine your ratio is to first start with your cake in a stand mixer (if you have one) with a paddle attach...
Is there a disadvantage to a textured cutting board? My new plastic cutting boards have a textured surface. Is this unsanitary? The textured surface consists of tiny bumps molded into the surface. The pitch of the bumps is about 1mm.	There is another disadvantage to consider with very acute knives (eg sashimi knives, usuba bocho, gyutos sharpened to 12 degrees per side or below) on these kinds of boards: The edge tends to get trapped between the bumps, and instead of camming out, can be bent out of alignment if torque is accidentally applied to th...
Is it safe to store unopened Gatorade in 78 degrees Fahrenheit? I keep a home temperature during the weekdays of 78 degrees Fahrenheit and 73 during the evenings and nights. I have 6 gallons of unopened Gatorade bottles stored above the kitchen shelves. Is it safe to assume they will last until the expiration dates?	Firstly, Gatorade is shelf stable. The product is pasteurized, so no pathogens are present in an unopened container. That means it does not need to be refrigerated. So, unopened, in your home is fine. I imagine there are often times in the production, transportation, storage and sales phases of the product, that the am...
Can we make peanut butter with 500W mixer? I tried making peanut butter with 500w mixer but peanut is not secreating oil, is there any way to make peanut butter?	While "500 watt mixer" doesn't really tell us any specifics about your setup, considering that right now you've got yourself a nice batch of crushed, or maybe stirred peanuts rather than peanut butter, I'm going to say "no." To make peanut butter, you either need a grinder in which the grinding surfaces are close enoug...
Why is the skimmed milk fizzy? I put bananas, honey, almonds and skimmed milk in the blender and blended it. When it was all blended the surface had a layer of tiny bubbles and there was a audible fizzing sound, like from a soft drink, both of which remained for several minutes. Normally I'd assume the milk had turned...	During blending, air is put into the milk mixture. Once you switch it off, not all air is kept inside the milk but makes it's way to the surface. These are the bubbles that make you think your milk is fizzy. Without being a chemist I assume full fat milk has more fat, therefore the emulsion is somewhat "thicker" and th...
How to flake rock sea salt? I received a gift of pink rock sea salt and would like to know how best to process it into flakes. Briefly tried a box grater but that resulted in fine granules. The container includes three walnut sized crystals. Is there some kind of gadget that these are used with? Suggestions? AO	Flakes form when salty liquid evaporates. With naturally formed flake salt, like harvested sea salt flakes, it's skimmed off the top of seawater pools. I have read, but not confirmed, that higher-volume commercial flake salt manufacturers boil salt water dry and collect the salt from the cooking vessels. So the good ne...
Making Banana bread but short on flour: can I use pancake mix? I'm making banana bread I am a half a cup short of flour what can I use to substitute? I have pancake mix could I use that to replace the half a cup of flour I do not have?	Me think you could do it. A banana bread is more a cake than a bread, and the additional ingredients (mostly sugar) in the pancake mix will not impact that much in the result.
Can you make stew without onions? I'm trying to make a stew with the least amount of ingredients. If I could just cook the meat itself that would be great but I think that would be frying or grill so not a stew. What is the least ingredients one needs to make a stew? I take it can be made with onions, potatoes or ca...	If you were to cook meat in just water (possibly after browning it) you could call it a braise. In order to be a stew it probably needs some other ingredients. If you don't like or don't have onions, there's no need to use them. Use whatever vegetables you feel like using. They aren't serving a chemical purpose, such a...
What ingredients to use to prevent steak from drying out on the grill? I know from experience that finely crushed onions mixed with vinegar, work well on keeping the meat from shrinking while on the grill. I also know of honey, but have yet to try and incorporate it into the marinating mixture, since I'm unsure whethe...	I was going to address your post point-by-point, but I think it's probably better to start over. It sounds like you've done quite a bit of workshopping here. I disagree with a number of the conclusion's you've reached. If you really do want a juicy steak beyond well-done, I don't think you're going in the right directi...
What is the advantage of using buttermilk in baking? I would like to know the main advantage of using buttermilk as a hydrator and minor source of fat (1% fat, right?) in baking, over using regular milk or cream. Since it's a byproduct of producing butter, I would suppose that early peoples developed recipes to use bu...	Historically, milk was accumulated in the churn until there was enough to be worth making butter. The milk would, of course, ferment. Both the butter and the watery buttermilk took the sour, fermented flavor. Modern buttermilk is different. It is low fat milk that has been cultured and fermented. It is thicker and crea...
Canned smoked salmon I canned my smoked salmon last night in my pressure cooker at 11lb pressure for 110 min on my stove. Then I turned the stove off waiting for it to cool off and fell asleep. I woke up this morning with the canner lid still shut I opened it and everything looked good. It's been about 5 hours with li...	That's fine. During canning, the increased pressure raised the boiling point of the water inside and sterilized the interior of the canner. As the canner cools and the pressure falls the bottles seal themselves. Once they are sterilized and sealed they are shelf stable if nothing breaks the seal. Leaving the sealing bo...
Proper Order to Incorporate Ingredients in Pound Cake When making a pound cake, this is the usual order I use: (1) Cream butter (2) Add sugar and beat it in (3) Gradually add eggs and beat them in (4) Gently fold in flour, alternating with liquid (if there is liquid in the recipe) I would like to try separating the eg...	What you're probably looking for is a hybrid between your pound cake and a seperated sponge cake, in which you'd probably want to cream the yolks, butter, and sugar, mix your egg white foam with flour, and then fold the flour/foam into the yolk/butter/egg mixture. My gut says the amount of butter in a pound cake will k...
I boiled sliced yellow squash with ravioli, and it turned bluish-green -- why? Boiled cheese ravioli for 10 minutes. Added sliced yellow squash for the last 3 minutes. Nothing else in the pot but boiling water, not even salt. It looked fine cooking but after I drained everything in the colander, the squash rind sta...	Probably the same reason why garlic turns blue sometimes when you cook it. http://www.foodsafetysite.com/consumers/faq/?m_knowledgebase_article=14 its a reaction with sulfur + copper which can naturally occur in foods.
Peanut Butter Cookie Dough Like Gravel I made peanut butter cookie dough twice. I got the recipe from searching online, so I'm fairly sure it's a good recipe (one of the to search results). The first time, I put half a cup of peanut butter instead of butter (as instructed), refrigerated the dough overnight, and it bec...	Experimenting with recipes is great, but on the first pass it is usually best to stay with exactly what the recipe says unless you are adjusting for altitude or another standard substitutions. In truth, it is why we usually look up recipes to begin with, to start with something others have found to be tried and true. ...
What are the names of these vegetables? I made some guesses about what the vegetables are, but some I am not sure about. Also, for the first one circled, I searched the image and found parsnips, but parsnips is not on the list. Here's what I came up with so far: Artichoke9 Corn27 Chicory16 Squash2 Tomato4 Leek24 Bru...	First, let me say that this worksheet is not at all well put together. In addition to somewhat poor images, there are a couple of mistakes. As per my comments, parsley is listed twice (one should have been parsnips) and avocado is not on the answer list. The list only has 35 items and there are 36 images. But because w...
What does it mean when you feel bubbles pop when kneading bread dough? Sometimes when I am kneading my dough I can feel some of the air bubbles popping. Is this a bad thing? Does this mean I am kneading it to long? Every were I have looked it says it is important to have air bubbles in your dough. I always use both th...	This is completely normal and actually what you want bread dough to do, the bubbles mean that your yeast is active, and your bread will rise. However, bubbles that are too big can be undesired in your finished product and may actually cause the bread to cook unevenly. I make sure to eliminate all large bubbles during e...
Why does hot food placed in a picnic cooler keep cooking? A modern picnic cool box is used to keep food cool inside it during the day. However, when you place a hot stew inside the box and close the box, the stew carries on cooking slowly. Why does this happen?	What you call a "modern picnic cool box", I assume, is also known as a "cooler" in other parts of the world. This is generally a well-insulated, most often plastic, container. It could be hard-sided or made of soft material. The container and insulation is designed to maintain a consistent temperature. So, cold thi...
Pizza dough with sand paper texture? Every time I have had a really good pizza (usually in Italy for some reason) there's one thing that stand out more than anything else and that's the crust. What I have noticed about those really good pizzas is that the crust have a very rough texture, almost like sand paper. I have...	Oftentimes, semolina is spread on the peel so that the pizza will slide off (known as launching). That could cause this phenomenon.
creme brulee caramelized sugar disappearing I've recently made some creme brulee, poured sugar on top of it and used a kitchen blow torch to caramelize it and capitalise on a finished product. After that I put the creme brulee in the fridge overnight and when I checked on it in the morning the caramel (caramelised sug...	Yes, you are correct. Creme brulee exudes and condensates enough moisture that the caramel would disappear. If you want to make it ahead, you have to make the custard only. Caramelization is always done just before serving.
Some advice on knives So my parents got a knive set from St. Moritz, and wanted to give them to me. I'm an hobby cook, who just likes cooking simple stuff. I have barely any knowledge about knives or treating them, so here I am. I just had some questions about the knives, since I'm not sure if these are legit. Here's ...	"San Moritz" is the name of a line of culinary knives by the well recognized brand Messermeister. HOWEVER, the knives shown differ notably in design from that line and are likely a cheaply made product trying to capitalize on the name of that line. Knives that are actually sold aboveboard (and perfectly worth the money...
being served prime rib when asked for ribeye steak Last night I was served prime rib when I specifically requested rib eye steak. Is this a normal practice in restaurants? I understand that the meat is the same, that the cooking process is what differs. Although I do enjoy prime rib, it is not at all the same as a g...	No. A dish is a combination of the ingredients and the techniques used to make it. a cheese omelet served in a pie crust isn't a quiche and a dish of oily raw eggs with lemon juice isn't mayonnaise a salad with lettuce, tomato, bacon, mayo, and croutons isn't a BLT If you brought it to their attention and they said y...
Types of tofu that can be used in a crock pot I am currently trying to get rid of some firm and soft tofu that's been in my fridge for a while, and I wanted to try out a few slow cooker recipes for braised tofu. However, all of these recipes call for extra-firm tofu. Would less firm tofu be able to hold up to 6+ hour...	There's a lot of variance in tofu, but there's usually a significant difference between firm and extra firm. The soft tofu will not hold up, it will probably dissolve after 6 hours. The firm tofu may possibly hold up, it really depends on how firm the brand makes their firm tofu, I suggest you try it and see.
Why have a stainless steel griddle instead of simply a stainless steel pan? I've seen a lot of gas cooktops that have stainless steel griddles built into them. This seemed like a useful feature, but it occurred to me that I could just throw on a stainless steel pan, presumably to the same effect. Are there any advant...	A built-in griddle has much more area to work with, and is stationary relative to the cooktop, so wouldn't shift when you move food around on it.
How to grill without an actual grill Clarification: The term "grill" is used here with the US-based term for grilling, which may differ from other countries such as Great Britain and Australia, where it is typically called a "barbecue"; Ideally it is a direct flame against one side of the food at a time, though other ...	Another consideration is that some apartment complexes have restrictions on what type of grills can be used because of fire hazards. Where we lived many years ago we were not allowed to use charcoal or gas. So, there are a couple of options. First would be a smaller than full size electric grill. There are many availab...
Is there any way to avoid fruit flies with my fruit on the counter rather than the fridge? I enjoy keeping bowls of fruits out at room temperature in my kitchen. This has given me quite an annoying abundance of fruit flies in my apartment. I've brought my fruit in the fridge to avoid this for now, but I was wondering...	You've described exactly me and my apartment. I like bowls of fruit on the counter, but I don't like the inevitable fruit flies. But I actually haven't had a fruit fly problem for about two years now. The solution is to simply lay something over the bowl of fruit. Make sure it's breathable, or your fruit will ripe...
What does bad Brie smell/taste like? I've been buying the same kind of Brie every week for the past six months, but this time was different. I got it from a grocery store I've never been to before, and I live in Kenya, where it's common for power outages to knock out refrigeration for from time to time. The cheese has...	Use your nose. Bad cheese will smell of ammonia. Use your finger: Brie should be firm to the touch; if it is too soft, it is too mature and will spoil soon. If the cheese was improperly stored, then it will age and mature sooner; bad bacteria will start to grow on the cheese. Throw it away.
How to determine if meat needs to be aged? Some animals are ready to eat (or freeze) immediately upon slaughter. Some need to be aged first otherwise they may be too tough. E.g. venison needs to be aged 2-5 days (depending on the age of the deer) so that the enzymes from the meat break down collagen (which I understan...	This is not a full answer, and different than aging, but must all meat needs to either be cooked immediately after slaughter or as least be allowed to go through the rigor mortis cycle. Larger animals may take longer than smaller, but it still occurs. Many home raised chickens for instance are very disappointing to t...
Why would boiling milk in an electric kettle break the kettle? Or: is it safe for the electric kettle's integrity and overall functionality to be used to boil non-water liquids such as milk? *note: I know milk may burn onto the element and be difficult to clean out after, or it may foam up and out of the spout and mak...	The electric kettle is (clearly) not designed for this. The main issue is that milk doesn't evaporate, whereas water (obviously) does. The secondary reason is that milk will burn. Milk is a complex mixture of water, fats, and proteins. The fats and proteins will separate out from the water when heated, and form a layer...
Transfer vegetables objects from cutting board to pan I have one of those thick & heavy bamboo cutting boards that I just got. Until now, I've been using a simple plastic cutting board that doesn't weigh much. After dicing vegetables, I would simply lift the cutting board in my left hand and use my right hand holdin...	You can use a bench scraper for this sort of task: Just push the food onto the bench scraper (you can slide the bench scraper underneath the food as well), and move it. You can see a demonstration in this article by Serious Eats. Depending on how your cutting board is positioned, you can also just use a knife/bench s...
Recipes say not to boil butter for beurre monté - why? I made butter poached lobster tail today. Every recipe on the internet warns not the boil the butter when making the beurre monté, otherwise the butter will separate. No recipe explained why this is such a bad thing. If you're just cooking the lobster in the bu...	Cooking doesn't equal boiling, mind. For example, sous-vide cooking cooks something at very low temperature. Beurre monté is a sauce of emulsified butter, which will remain emulsified up to 80-85ºC (more or less). If the temperature goes up, your sauce will separate into fat (~80%) and water (a little less than 20%), w...
Low-calorie French Fries Update thanks to Max's answer I decided to give baked fries a try. Experimenting with different methods, this is my recipe so far. There are still a few problems with it (read below): Boil fries for an hour until tender. Carefully place fries in a microwave for 2 mins, or until they are appro...	Isn't the oil (and bad oil temperature), the main reason for calories in fried food, not the vegetables themselves? Just coating in corn starch will not help at all, the moisture in the vegetable will still make them limp and oily. If you do a tempura or batter type frying, then the batter itself becomes the calories s...
Tempered chocolate melting easily I tempered 70% bitter chocolate (Lubeca brand) following the instructions on the Anova site using sous vide: first to 115 degrees, then 81 and lastly 90 degrees (all Fahrenheit). The resulting chocolate was nicely tempered after cooling in the fridge but it would not hold its shape at...	In my experience, those temps work for milk chocolate, but not for bitter chocolate. Instead of 115/81/90, give 135/83/90 a shot. That ratio works well for me. Good luck!
Creme brulee has hard top layer As some of you may have noticed, I'm on the trails of making perfect good creme brulee. Recently I've had great success and ended up with creme brulee of nice consistency... however there the top layer seems to be thicker and harder than the rest. Allow me to elaborate: After taking the...	I had this happen to me - it's because fat gathers on the top of the creme. After heating the creme, for some reason, fat/oils gather at the top of the creme and when cooled become the hard layer you have described. It's just what normally happens to fat when you cool it down - it gets hard. You can try stirring your c...
My jello is not getting firm in the refrigerator The procedure I followed this time: I started using the microwave to heat up the water. Then I pour both cold and hot water in a bowl, then the package of jello. Previously I always cooked on the stove. After boil I would pour the jello in the pan, then to a bowl and th...	It's not working because you're trying to set jello to lukewarm water - from mixing the hot and cold and then adding the jello. The hot water needs to be added first, then the jello, then the cold water, then refrigerate, in that order.
Why is maple syrup less viscous than other liquid sugars? I really enjoy making this recipe for oatmeal-raisin cookies: http://viveleveganrecipes.blogspot.co.uk/2007/10/oatmeal-raisin-cookies.html However, I'm based in the UK, where maple syrup is much more expensive than in the US or Canada. If I make this recipe, I ...	Maple syrup is more liquid because it contains more water. That also depends on the type (category) of syrup; most consumer syrup will be on the lighter side of it and will contain more water as the darker ones because it will be less concentrated. You could dillute honey or Golden syrup with water to have a lighter sy...
Doubling the ingredient of Japanese cheesecake: more time to cook? I've done a fair share of cheesecake in the past. Now I would like to try this Japanese cheesecake for an upcoming birthday. We'll be around 20 persons, but the recipe is for an 8" round pan, which is not enough. Can-I double the ingredient and put it ...	It's really hard to say, there are many factors to consider: oven size and power, the recipe ingredients, pan size and shape, etc. The recipe calls for an 8" or 9" round pan, I will use an 8" pan in calculations. The main question is area, an 8" pan's area is 50 square inches (that's pi times the radius squared), while...
Is it possible to make burger buns pans made with paper tape? I know that there are professional burger bun pans (such as silicone or metal) available, but I've heard that some burger restaurants make their own bread with crafted pans made of paper tape since they make the burger bun grow better vertically. Is that po...	If by "paper tape" you mean "strips of (food safe) paper or parchment" then yes, it's possible. But before we talk about the how, let's have a quick look at the why first: Most cooks want to match the size of the bun to the size of the patty or vice versa. Unfortunately, some recipes can be a bit unpredictable as far a...
Kneading difficulties with rye flour My everyday bread recipe contains: 550 g flour 370 g water 12 g salt 4 g yeast I knead it in a Kitchenaid mixer with a C-shaped dough hook (which, I know, is loathed by some folks). Dough tends to ball up around the hook, but if I raise the speed to 4 or so it works well enough. W...	Rye and whole wheat flours contain bran and the germ of the wheat, which absorb more water than white flour, so your dough became too dry to stick to the dough hook. I would bet that the bread turned out a bit close textured as well. You need to add more water, how much depends on your flour, it may be up to an extra ...
How to preserve herbal syrup or herbs that will be used to make syrup? I want to preserve my windowsill herbs before the plants die back, and my idea is to make herbal syrups for lemonades or cocktails. (Possibly even meat sauces.) The method I'll use is a cold, dry maceration - bruising herbs in sugar and leaving the...	Remember that whatever method of preservation you use you will always lose some flavor, there's no way to keep it all. If you want to make a syrup for long term preservation then freezing them is your best bet unless you want to add preservatives which you don't really need to do if you have a freezer. A smart way to ...
Elementary Tomato Canning I don't have the stomach for a proper recipe for tomato canning. I simply "binge" bought an enormous box and am now trying to salvage what I can. Here is my recipe: Gently simmer 6 quarts/litres of tomatoes in a batch on the stove for 24 hours, with a modest one tablespoon of salt as preserv...	The reason that people talk about "proper" trusted recipes in canning is that with anything less than that, all bets are off. Might keep, might not. That's definitely true of your suggested process: they might keep in the fridge that long, might not, and as a bonus, if you get unlucky, there might be nasty undetectable...
What to use instead of John Dory fish? I was looking to make Marco Pierre White's Dory a la Nicoise, but John Dory fish is quite a high-end, pricey fish which you will find in many fancy and high-end restaurants – while I am happy to give the recipe a try, I'd like to use a more common/affordable alternative, as I am ...	Looks like what you read was correct. From Fine Seafood Co here is a description of the John Dory fish. (As many in the US will not be familiar.) John Dory Often named St Peter’s fish (St Pierre in France, Janitore in Spain), as he is alleged to be the origin of the distinctive dark ‘thumbprint’ (or spot) on its si...
Can I make shelf stable cocktail mixers by pressure canning? I'm trying to essentially make my own cocktail kit to send a friend (sans alcohol). Rather than asking them to buy a lot of the ingredients, such as fruit juices, I'm wondering if I can basically create the mixer for them, then pressure can it so all they ha...	I wouldn't pressure can most cocktail ingredients. The heat will ruin some of the aromatics of the ingredients (like how the citrus juices you get from the grocery store taste dead), and textures may change due to heating. Depending on how far the friend is, one thing you might want to do is freeze the cocktail mixes,...
Why boiling burns food once water evaporates but sauteing doesn't? Suppose I cook a curry and add oil and water at the beginning, if during cooking all the pots water evaporates the food burns. when I saute same meal without adding any water I notice the food doesn't burn. The way I see it is when cooking the former m...	The premise is false. If you overcook food when sauteeing it will definitely burn. I can think of a few reasons why you might not notice this: You typically boil on high heat, so when you run out of water, things burn rapidly. Boiling softens things, possibly to the point of having lots of little bits broken off in th...
Why can boxed brownie mixes use so little "wet" ingredients? Be it Betty Crocker, Ghirardelli, or Pillsbury, I only ever have to use (on average) 2-3 eggs, less than a cup of oil, and a bit of water. Somehow, these people have been able to make it so that these mixes result nearly perfect without so much quantity of "...	I've seen an awful lot of from-scratch brownie recipes with 2-3 eggs and a cup or less of butter/oil. I wonder if you're comparing recipes of the same size? Beyond that, although brownie mixes may look like just dry ingredients, if you look at ingredient labels, they often have oil as an ingredient, so you may not be ...

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