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Where is oil going in grilled chops? I grilled some fatty lamb chops hoping I could get the oil and use it as part of a sauce. However after cooking I relaised there was only a very little amount of oil in the lower pan. Do you know what caused this e.g. too high temperature or maybe I didnt cook high enough, whats f...	If you really want to render fat out of solid animal fat tissue, you need to cook it low and slow. There will be an initial period with a lot more bubbling and spattering as water is more rapidly released, then eventually it'll just be slowly cooking away, slowly releasing fat. High heat methods like searing, broiling ...
How to separate fats from liquid and where do unsaturated fats go? If you have some liquid from roasting, stew or soup etc and you want to separate the fat, I believe the normal methods is to get a spoon and remove it from the top or let it come to room temperature, solidify and then remove it. If it solidifies and yo...	Saturated fats (eg the white part of a steak or chop) are generally solid at room temperature while unsaturated (eg olive oil) are not. Generally the advice for getting fats out of soups and stews is to chill it so it all solidifies. Since it floats whether it is solid or not, there are also techniques like skimming, a...
How to preserve vitamin of fruit juice when making fruit jelly? To create a jelly, I always use hot water to dissolve synthesized-flavored gelatin. Today, I want to create a more exciting jelly. It uses real orange juice. I put a no-flavor gelatin sheet into a cup of orange juice in room temperature. It doesn't disso...	Take either some of the juice or some water (or other liquid), heat it up and dissolve the gelatin in it, cool to lukewarm and then add the rest of the juice, pour into the mold, etc. I'm recommending this based on a method I used to use for making probiotic gummies with water kefir. The heat would kill the probiotics ...
Tramontina lid stuck to pot Loved my tramontina 3 piece induction system from Costco until this happened. Was boiling some eggs as I do every morning and had done for 9 days in a row with this system. This morning I might have had the temperature a little higher but not much more. When the water came to a rolling bo...	It seems really unlikely it somehow rusted shut or anything like that while you were boiling, so it seems most likely that there's just a partial vacuum inside. While boiling, it'd have been full of hot air and steam, and now that's all cooled down, and the steam has condensed, so it could shrink down you end up with l...
Why do some recipes call for kneading pie/tart dough? I've have read many times that pie dough is meant to be held sparingly to avoid creating gluten, but kneading the pie dough does exactly that. So, what is the motivation?	Recipes usually specify lightly kneading pie dough to help it hold together better (especially when fitting it into the pie dish) and to orienting the gluten and fat into flaky layers instead of crumbly crumbs. Over kneading blends the fat and flour into a mortar/paste that takes longer to cook through and is tough a...
Should I lightly boil or steam meat (eg, beef) before searing? The common technique I know of is braising, or, basically, sear the meat (eg beef, pork, chicken), 2 minutes per side, then add liquid, cover, and put in oven at low heat for 1 - 2 hours. This works great for flavorful, tender meat. However, it does not de...	Yes, but I don't know if there's an official name for it. We do this a lot in pressure cooking, to get the appealing mallard reactions (caramelization). Typically, after cooking you can put the meat under the broiler to crisp it up (common examples are a whole chicken or carnitas). Example recipe for Carnitas: https://...
Cake cooking times I usually cook a fruit cake in one tin which takes 1 hour to cook, I want to split it into 4 smaller tins how long should the cooking time be reduced by?	The first time you do this, you'll need to keep an eye on it. Baking times vary by a wide variety of factors, so there's no magic number that we can give you. I generally don't recommend baking by time, rather knowing what to look for in a "done" cake, be that a solid center, springy tops, browning, or pan release... d...
Risotto preparation If I was going to prepare 100 portions of a basic risotto part way to finish later on in saute pans for different flavours, how would I go about doing this? What would I cook a large batch in, would a stock pot be suitable? How many kilos of rice could I cook in one go for best results? Also side q...	As far as I know, most (*) restaurant will prepare risotto in advance, will prepare the basic recipe and undercook it a little bit; cool it quickly and portion it put in the fridge/freezer and then when ready to serve, they reheat and add flavouring. See this : http://www.seriouseats.com/2017/05/how-to-make-ahead-riso...
Is it sufficient to wash utensils, which have touched chicken, with soapy water In the kitchen, I am very health conscious and try to prepare and store foods with care After working with a whole chicken, I usually wash the chopping board and knife with hot (but not boiling) soapy water (in particular, the dish soap I ...	This question addresses whether or not soap kills "germs". The answer to your question has more to do with how pathogen free you really need to be. Firstly, knowledge about where your chicken comes from and how it was processed helps. Indeed, bleach or other kitchen approved sanitizers designed for commercial kitchen u...
Cooking past	when to salt? So, I have always been salting the water first when cooking pasta. Another amateur cook friend insists on salt after boil because it raises boil temperature elsewise. I keep telling him I don't care since it only raises it about one Fahrenheit for an ounce (damn imperial system...) so not a big deal. Jus...
Sheet pan/baking tray convention outside the US? In this video, a Frenchman visits New York and buys a half sheet pan, which he appears unfamiliar with (both the term and the device itself) despite being an experienced cook. So I'm wondering: is there not a sheet pan convention outside the US? I'd just assumed that th...	I'm not aware of any standard size baking trays in Europe. Here in Germany your baking tray comes with your oven. As several manufactures produce basically the same product some trays may be used interchangeably, but there is no guarantee that they really fit. You can purchase universal folding trays that can adjust to...
Cooling multiple items on a sheet pan rack Do I cool items coming out of oven above or below items that have not gone into oven yet?	I do not know your setup and why you'd have something above or below something else when cooling but I'll answer from a physics point of view. When you take something out of the oven and it is still hot it will heat the air around it. The hot air will rise and come into contact with whatever is above it. If that happen...
Herb infused oil - what went wrong I tried to make herb infused oil, but not matter how long I blend it it's still bitty. I used 250ml of grapeseed oil, 15g of basil, 15g of chives, 15g of parsley, 15g of dill. I blanched the herbs, then squeezed excess oils out. I then poured all the oil into my first blender, waring...	Hmmm, funny you should ask that. Just now I am experimenting with using oil and other edible stuff to extract various chemical compounds from herbs without waste of those compounds. Grit or any identifiable vegetable matter is definitely a negative. It is very much the same thing you are talking about because flavor co...
Store homemade kefir with paper towel on top or close the lid normally? I made my first batch of kefir with a paper "breathable" towel over the top of a glass container. If I want to store the output in refrigerator, do I have to make it "breathable", or normally close it with solid lid? Thanks	If you'll drink it quickly, you can store it with an airtight lid, but this will make it "fizzy". Personally, I'd store it with a breathable lid to avoid carbonating it, and possibly causing it to explode. There's still live/active cultures, even when you remove the kefir grains. Edit: quickly, as in a day or so
What is the best method for stick-free cooking of bacon in a stainless steel pan? I recently made the switch from the non-stick pans to stainless steel. If it helps, I also have a natural gas stove-top. I began cooking bacon and did not add any oil to the pan as I figured the bacon grease would be enough to prevent an...	First of all, it is difficult to get right. Don't be disappointed if you need some time to learn how to do it well. As for your method, there are two things in your description you can improve on. One is the fat. You need a lot of fat to fry in a stainless steel pan. The bacon grease is unreliable even if you have the...
Substitute actual vodka for storebought vanilla extract True vanilla extract is vanilla split vanilla pods steeped in vodka for four months. I have never had a taste nor a whiff of this. Can I assume that the vanilla pods simply add aroma to the vodka, and that the vodka's sharp alcoholic flavor still dominates the su...	No, vodka is nothing like vanilla extract. Unfortunately the premise of your question is wrong. The thing that makes "true" vanilla extract true/pure/real is that it's made from real vanilla beans, as opposed to artificial flavors. Artificial vanilla is often just vanillin, one of the key flavor components, and it's be...
What can I do with leftover "Sweet and sticky" marinade? I've been cooking SWEET ‘N STICKY BAKED CHICKEN DRUMSTICKS, though instead of marinading the chicken, and baking it separately while reducing the marinade, I've been cooking the chicken with the marinade together, effectively half boiling it, half baking it. Th...	The main concern with re-using anything that has come into contact with chicken is salmonella, however as you are talking about using marinade that has been cooked you shouldn't have any safety concerns, so you can use it in a different dish. As for what to do with it that's hard to say for sure, it depends on how thi...
Almond milk: pasteurize almonds and water before sealing? I make almond milk regularly. One time, my whole-almond soaking period extended to 4 days instead of the usual 2 days. This batch soured and curdled sooner than the other batches. I have also seen souring and curdling with storebought almond milk, however well-...	In the US, most almonds are already pasteurized, even when they are listed as "raw". One of the methods is to steam blast the nuts, which heats up the outside of the almond to 205°F (96°C). However, this process is mostly done because of Salmonella concerns, rather than the yeasts and microbes that cause the souring of...
How to dissolve salt into mashed potatoes I am trying to find a way to mix salt into my mashed potatoes without having unpleasant bits of salt appear in each mouthful. I usually steam them with their skins-on, before mixing in salt, and vegan butter with a touch of truffle oil. I have tried: Whisking the salt into ...	Until the salt is dissolved, you will always have the problem of separate grains. It seems that your potatoes are not moist enough for it to happen on its own. And salt won't dissolve in fat. My suggestion is to choose a liquid - and it can be water, if you insist on staying vegan, else dairy is the typical choice - a...
How edible/palatable are crabapples? I have an outstanding recipe for Apple Bread. It does use a lot of sugar, seems best when paired with firm, crisp and tart apple varieties. Granny Smith is my go-to. Since it still is not lacking for sweetness, at all, I began pondering whether I could make this using crabapples. ...	Some crabs are better tasting than others. Ornamental crabs, to my knowledge none are inedible, but tend to be very small, and high skin/seed to flesh so tend to be too much trouble to bother with. Larger crabs though can be very desirable for some applications. They are often blended in mixed ciders, both sweet and...
Very bitter avocados For a while now, I have been dealing with nasty tasting avocados. Some tasting so bitter, I start to gag and cannot continue eating them. I do not remember them tasting this way before September. Is this a seasonal problem? Are there any methods of masking the taste? PS: My mother suggested stevia...	So first, you should be aware that there is an avocado shortage this year, and as a result the avocados you are getting at the store are probably lower quality than you are used to. There are two reasons for avocados to taste bitter: underripeness, or because they have been cooked. If the avocado is fairly firm, then ...
How/when is salt added to commercial salted butter? This is surprisingly hard to find with Google. The Wikipedia article does say: Either granular salt or a strong brine are added to salted butter during processing. but there's no citation provided, and no further details. So: are both granular salt and brine actual...	The full quoted information below provides much more detail. The simple answer: Depending on the method of production used, either salt (presumably dairy salt) or a salt slurry is added to the butter at the point in the process when the butter and buttermilk have been separated, before the final working stage, which al...
Why does this work? (defrosting steak) I needed to defrost a steak and followed the advice in this article. In short you invert a pot, place the steak on top (bottom?), then place a pot with hot water on top of that. To my surprise, it worked (took about 10-15 minutes though). It does not seem intuitive to me at all....	Have you ever noticed that if you walk outside on a cold day and touch a metal object, the metal feels colder then the air? The reason is, solids and liquids transfer heat better than gasses do. If you set a steak on a plate to defrost, there is air above it, and a cushion of air below. When you sandwich the steak betw...
Safe to leave eggs in water overnight? I want to have boiled eggs in the morning when I wake up. For this I want to use a standard rice cooker. My plan is to add the eggs and water before going to bed, set a timer and go sleep. Is it possible and safe to leave the eggs and water in my rice cooker until a timer starts ...	Go for it. Eggs in their shell are pretty sturdy. Technically, a very small amount of water will be absorbed by the eggs, but unless you weighed them, you probably won’t notice. I do have a small caveat, though: eggs are susceptible to smells, the chalky shell is pretty permeable. So if your tap water has a lot of chlo...
Why do we slice some meats thinly and not others? Subjectively speaking, thin-slicing makes the same ham taste much better, perhaps by increasing its surface-to-volume ratio? Why do we slice some meats thinly and not others?	Some meats are sliced thinly to break up the muscle fibers that run through it. A properly sliced flank steak is tender, while unsliced or improperly sliced it's tough and chewy. Not all cuts of meat require the slicing, however. If it doesn't have long, strong muscles, it may be fine without. And this is a funct...
monster egg . how to I recently found a recipe for making a monster egg... i think it may have been medieval. The recipe required 6 eggs for yolk and white. the yolk and whites would be separated into 2 pigs bladders and respectively poached. I would like to attempt recreating the recipe. I don't have access to pigs ...	I would suggest finding a heat-resistant balloon of some sort, or a relatively spherical plastic bag, or even a round bag made from linen muslin. You steam the yolks in a small balloon, then cut it away once they're set. Then you immerse this yolk in the whites, in a bigger balloon, and once again steam/boil this unti...
How to cook with capsaicin and avoid chemically bombarding my housemates? I tend to add a copious amount of spice to the meals I make. I mostly cook simple stir fries with high heat. Whenever I add ground cayenne pepper or liquid hot sauces, the spice seems to aerosolize. I sometimes notice it, but it never really get...	Essentially, don't let it heat/boil as much by itself. For example: if it's a hot sauce that doesn't really need to cook with your stir fry, add after cooking, so it doesn't boil at all add into a sauce, not by itself, so it's diluted reduce heat or even remove the pan from the heat before adding anything spicy, so yo...
Slow-cooker burns mash potatoes instead of keeping them warm Another question regarding mashed potatoes. I have prepared my (vegan-friendly) mashed potatoes, and now I want to keep them warm. I decided to place them in a slow cooker on the 'LOW' setting, thinking that would keep the mash warm and not over-cook them. ...	That just looks like mildly burned mashed potatoes to me, possibly with a little oil/margarine included. I think the issue here is just that potatoes are thick, and there was no stirring. Slow cookers are best suited for liquids, so that convection can transfer heat throughout the contents. With potatoes, nothing can m...
How do I adjust cooking time for smaller batch of bread? I've been making this recipe for bread that I really like, but it yields more than I'd like to make at a time. I'm wondering if I were to cut the recipe by half, how would I adjust the cooking time? Here's the current recipe: 40g fresh yeast 600ml warm water 1k...	Your best bet is to use a thermometer. Most bread is done when the internal temperature hits 190F (88c). Some people will bake longer because they enjoy a more browned crust. If it were me, I would keep your first bake step the same. Once you reduce the heat, the second step might not take as long. I might check th...
Reformulating a rolled cookie recipe to reduce distortion of design I want to make homemade oreo-type cookies using an embossed roller with a recipe I've used and love, but it puffs too much to keep the detail. Brave tart's oreo cookies are the look I'm after, but her recipe has far less cocoa and chocolate. Is it p...	I haven't made them but Stella Parks (BraveTart) claims that her cookies are "bonkers chocolatey". She tweeted, in response to your question: My homemade Oreos are bonkers chocolatey due to the high fat Dutch cocoa involved; if they didn’t turn it that way, I’d blame crappy cocoa. It's unclear whether you made the re...
Adding Pure Oleogustus Flavor Recent scientific research indicates that there's a sixth taste, oleogustus. Responsible for the flavorful taste of fat in small quantities, and rancidity in large quantities. The research also indicates that the oleogustus is primarily attributed to the long chain fatty acids in dietary ...	The journal article lists the chemicals they used, the concentrations tested, and the suppliers they purchased them from (https://academic.oup.com/chemse/article-lookup/doi/10.1093/chemse/bjv036). Contact the manufacturer and ask for pricing. Their website will likely give quantities and item numbers. Make sure it is f...
Chorizo sausage as a ground chorizo substitute? I have a recipe that calls for ground chorizo, but I don't own a meat grinder and my local grocery store only sells chorizo sausages. Now, I guess I could mince the sausages and maybe achieve the same effect, but my question is, if I remove the casing from the sausage, w...	Assuming that the "chorizo sausage" that you are referring to has some manner of skin on the outside (and is "Mexican Chorizo" - see comments), you can do what I have done on occasion, slice lengthwise down one side of the sausage and turn it inside out, and discard the skin. Voila, instant 'ground chorizo'. You might ...
Black rice mixed in white In the long grain white rice (parboiled) there these occasional grains of darker brown to black grains. Any idea what these are?	These are grains of rice that have not been polished. Rice comes in many colors. The outer hull needs removed like wheat. Then to mids or inner skin polished off. The mids is were the oil is. If not removed rice will go rancid in 3 to 4 months. They will not harm you.
How to keep onions from sinking in a salad How to keep onions from sinking in a salad? I like raw and cooked onions. I like raw onions in a lot of salads but the problem is diced onions end up in the bottom of the bowl.	This is physics. There's an effect called: "Granular convection" It's a phenomenon where if you have materials of different sizes in a container and vibrate or shake them, that the largest objects will move to the top and the smallest to the bottom. To keep the onion from sinking, you should make the chopped onion piec...
Temperature gradients in boiled/baked eggs? In my Science of Cooking class, we were asked to do a lab involving hard-cooked eggs using two forms of convection heat, dry (in the oven at 450 degrees) and wet (boiling water). For both the boiling water and oven, we were told to use three eggs. Take 1 egg out of the water...	Presumably the question is referring to temperature gradients within the egg, i.e. the difference in temperature between the outside and inside. That is actually pretty relevant cooking-wise, because it tells you how the yolk and white will be cooked. tl;dr I'd expect to see a steeper gradient from boiling than from th...
Pot roast hit safe temp. Should I keep cooking? I always read that when cooking a pot roast in a slow cooker, you should cook on low for 8 hours. If you don't have time, 2 hours of high and 4 hours of low is OK, or 4 hours on high; but the best result is 8 hours on low. I recently got a new slow cooker and found it hi...	I highly recommend cooking pot roast (or any low-and-slow stew or braise) by checking the texture, rather than using time or temperature. Something like a steak can be cooked just to the desired temperature and served because there's very little chewy connective tissue to break down. Pot roasts are different. The thing...
Heat diffuser for ceramic cooktop I have seen similar questions on here, but not directly answering my question. I recently purchased a tagine, which is a ceramic slow cooker. It comes with, and says to use a diffuser when cooking on the cooktop. But the diffuser that came with it says not to use it on ceramic tops, a...	Use a aluminum plate or disc that your tagine can sit on. The plate needs a minimum thickness of 0.25 inch, any thinner and it may badly warp. The aluminum will heat very evenly, conduct heat better than cast iron, is much softer than glass or ceramic, and is much lighter than brass or cast iron. Just don't leave it b...
Best temperature to freeze pie filling? I am in the process of replacing my commercial freezer. We typically freeze our pie fillings to simplify production. In looking into new freezers I can choose between 0 Degrees Fahrenheit and -10 Degrees Fahrenheit depending on the unit we purchase. I was thinking I might try ou...	Whether colder is better would depend on how freezing "simplifies production" for you and how long the food will be stored. In a long-storage scenario, lower temperature is definitely beneficial as it does improve storage lifetimes. If it's a matter of weeks or days so that you can prep a batch and cook as needed, no r...
I baked custard at too much heat, is there a name for what I created? Recently a friend from the Americas gave me a simple recipe for custard, I never had custard (or at least not knowingly) and thus wanted to try it out. The recipe in it's original form would be: 3-4 eggs 1/2 cup sugar 1/4 teaspoon salt 3 cups...	What you made is a baked custard, and it sounds like it came out rather well. A runny/pouring custard is made in a pan on the stove top, rather than baked, but has a similar ratio of ingredients, sometimes with added flour or cornflour to thicken it.
Holding mashed potatoes in fridge before serving I have some issues with holding mashed potatoes before serving them. Of course, it's not practical to make them from start to finish everytime someone orders them. I am trying to figure out how I will do this in a restaurant setting. I estimate that the potatoes will ne...	I would suggest getting them to the riced/passed stage and then refrigerating in a tightly sealed container. When an order comes in, scoop out a portion, and bring it up to temperature with the use of hot milk (which could be microwaved) and a few minutes of on the stove. That way it's still reasonably fresh tasting.
Used Fish Grease I fried fish in my indoor turkey deep fryer last week. It's been outside on my back porch since that day. The temperature outside has been up and down. Although the top has been closed since then. Is it still ok to use it again?	Generally, it's fine to reuse deep-fry oil. In a lot of restaurants, fryer oil only gets changed when it starts to smoke or make food taste "off". It is not necessary to refrigerate used oil. Assuming it's only used for safe food, oil will taste bad long before it will become unsafe (if it ever really does). Kenji Lope...
Citric acid for hard-boiled eggs? I recently ordered some dish from a local food delivery company. The dish, among other ingredients, contained hard-boiled eggs. The ingredient list read the following: [...] Hard-boiled eggs (egg, citric acid), [...] Due to that formatting, the citric acid was definitely used for th...	US patent EP0020011 A2 describes a process of packaging shelled hard boiled eggs where the egg is dipped in a citric acid solution to prevent discoloration of the yolk at the white-yolk interface. I would guess that’s what is going on in this case.
How to make pizza as good as original italian pizza? I love pizza and I tried few times with the recipes I found on the internet. It didn't taste like pizza I get from italian pizza vendors. Also I've tried few times some of the local pizza shops, including Pizza hut and Domino's Pizza. neither of those pizzas are eve...	"How can I make pizza at home just like italian vendor's original pizza?" Have a really powerful oven that can safely and consistently go up to 900F; use a pizza stone, use good dough, use fresh ingredients for the sauce, use good cheese and meats. ===== Big pizza chains have standardized their recipes, processes and e...
Can I swap soy milk for cream in a chicken pot pie? I'm going to be making a chicken pot pie for a friend who is trying to eliminate dairy. Part of the instructions call for making a roux, then adding chicken stock (5 cups) and heavy cream (1/4 cup) to create the sauce for the filling. I can substitute an oil for the...	Yes, you can use soy milk, but it will definitely affect the flavor. If you like the flavor of soy milk, go ahead, but I don't find it that appealing. Instead, I suggest using full fat coconut milk or coconut cream (you can find it in the international foods aisle in most grocery stores). I have used this subsitution ...
How to thicken salad dressing I try to maintain a low fat low sodium diet. I have a homemade salad dressing that I like and is light on oil: 1/2 cup balsamic vinegar juice from 1 lemon 1 tablespoon olive oil 1 tablespoon Dijon mustard 2 tablespoons Worcestershire sauce 2 garlic clove 1/2 teaspoon pepper 1/2 cup wate...	A very small amount of xanthan gum will work. It is commonly used in salad dressings. Be careful though, too much will result in an unpleasant texture that some describe as mucus-like. Maybe start with 1/4 tsp. Wisk in and increase from there as necessary, but in very small amounts. Xanthan takes a while to hydrate...
Why can I have an indoor pizza/wood oven, but not a BBQ or smoker? (or can I...?) I know people have indoor wood-fired pizza ovens. I also know that in general people cannot have barbecues or smokers indoors, presumably because of the potential for leakage of dangerous or deadly gasses. I am confused because both of t...	Why pizza/wood ovens, but not BBQ/smoker? Fire is not fundamentally a problem indoors; there are certainly safe ways to do it, like fireplaces. The things that make fire dangerous are lack of containment and lack of ventilation coupled with significant size. If it's at all uncontained, it's a fire hazard, and if there'...
Does raw honey need to be prepared before consumption? Or can you scoop it out of the jar (like a bear) and just eat it? I have raw acacia honey, and it has a granular, crystallized texture. I was wondering if it needs to be heated or otherwise prepared before eating.	Some honey has more or less moisture than others. Less moisture will cause honey to more readily crystallize. It is perfectly fine to use it in a crystallized state. If you find that your honey has crystallized and do not like the texture, just place the jar in some warm water and stir it.
Does dead yeast result in a stickier dough? I'm trying to troubleshoot my pizza dough. I've made it twice and both times it was too sticky to knead. The first time I figured that I killed the yeast (the package said don't go above 140°F and I took the water off the stove when the thermometer read 140°F), so the second...	No, the dead yeast (if it was dead at all) has nothing to do with the stickiness. Your dough has 87.5% hydration, which is unusually high. It also uses, for some unclear reason, pastry flour, so it will behave like much higher hydration. The stickiness is absolutely to be expected with this recipe. If you have never ...
How to cook roast pork with a crackling wrap I bought a joint of pork from the market and they asked if I'd like them to put a crackling wrap on top - so obviously I said yes. The crackling wrap seems to be a thin sheet of fat that she simply placed on top of the joint. My question is - do I need to do anything diffe...	Lucky you! Not sure which cut of meat you have or what your normal cooking method is, but this crackling wrap can add a lot of flavor and moisture to your roast. It`s great, especially with leaner cuts that can tend to be dry. You want to season your roast as usual, but be sure to put seasoning between the wrap and th...
Does a stovetop warming element obviate the need for a slow cooker? Context I am not convinced that wasting all the energy needed to heat an oven is necessary for replacing a slow cooker. A well-designed (thick bottom, continuing to heavy walls) pot on the stove would be enough, if only the low setting on the stoveto...	Functionally, slow cooking isn't much different from braising or stewing; it's a low-heat, long-duration method, often with a lot of water. So no, a slow cooker isn't technically necessary. The exact temperature level varies from model to model of device and isn't all that important anyway; you can get similar results ...
How do I knead this dough by hand? From this whole wheat ciabatta recipe: Once the dough has rested, knead the dough with the dough hook attachment at medium speed for about 15 minutes, until the dough has pulled away from the sides of the bowl. It should be smooth and elastic at this point. Is is possible to ...	Ciabatta is usually a fairly high hydration dough. You probably won't be kneading as you are thinking. You can use the "slap and fold" method to build the gluten network. There are plenty of videos illustrating the technique, just google. Basically, dump onto counter top. With a hand on either side, lift and pull ...
Jars didn't seal I made a ton of jams and jellies about six weeks ago to sell at an upcoming open house. Normally I am very diligent in ensuring they have sealed within 24 hours of processing before I put them away. Unfortunately there was a lot going on so they got put aside in the jar boxes after they cooled and I...	The standard answer is that NO you cannot reprocess them and you should not eat them (and thus should toss them). These unsealed jars should be considered similarly to jam that had been placed into a plastic tupperware-type container and put on the counter for the same length of time. If you would feel comfortable eat...
Why does rinsing lentils create foam? Is this natural? I ran out of organic brown rice today, and I happened to have some lentils, but when I went to rinse them with the spray nozzle on my sink (set to warm) they started to create a bubbly foam. The lentils were in a bowl not a strainer. I'm not used to this, so I'm w...	Yes, it's perfectly natural. Dust being rinsed off the outer surface of the lentils makes the water more viscous and helps to trap air in the form of small bubbles. In a strainer, the dust would be rinsed away, so you don't see the same effect; a spray nozzle especially adds a lot of turbulence, which causes more air t...
Making Carbonara in Canada; what kind of cream should I use? I was making Carbonara today: bacon was getting crisp, tossed a bit of chopped shallot, some butter, till it was time to add the cream. The closest I found at the store was half-and-half. In front of my eyes, the cream broke - I'm still grieving for that bac...	"Authentic" carbonara does not have cream. It's made with just guanciale, egg (yolks and whites), pecorino romano, and black pepper. Thanks to @GiuppeP for the clarification. However, at least in the US (and, it appears, Canada) there is tremendous variation to what folks call "carbonara". What is more relevant to ...
Is it safe to put a baking steel directly on oven's floor? I have an electric oven with concealed heating elements, I am considering putting my baking steel directly on the oven's floor for the purpose of doing some cooking experiments. Is this safe? Would it damage the oven? Manual here.	Since the manual specifically mentions not dragging anything across the bottom, this implies to me that objects can be rested there, as long as they are carefully set in place and removed.
How can I extract menthol powder from fresh mint/peppermint? I have peppermint/mint growing in my garden backyard. I want to make Ice Cream for children and they are asking for some flavour paan ice cream in Hindi (mint ice cream) and for that I want Menthol powder to mix into plain ice cream. How can I make Menthol P...	This is a fun question, but your plan is not very practical. If you indeed insist on doing it, you have three steps in the process of menthol extraction: Extract the essential oil from the leaves Separate the essential oil from the solvent you used Freeze the menthol out of the essential oil. For the essential oil...
How do I tell if a metal can is safe to bake in? I'm hoping to make some Boston brown bread in the near future, and the recipe I plan to use (http://www.seriouseats.com/recipes/2012/10/gluten-free-boston-brown-bread-recipe.html) calls for 'unlined 28-ounce cans', but doesn't specify what it means by 'unlined'. Other ...	I normally use tin bread molds for baking. They are 'unlined', and so far, they seem to be safe enough. I suppose lining also refers to teflon coating, which is also safe for baking. Try your luck with tin, the link below has a image for a bread mold similar to those I use. http://www.elmaral.com/images/moldebudiningle...
Do you need to sterilize jars when making yogurt? I recently bought an Instant Pot and am curious about its much-touted yogurt-making capabilities. From this video it looks simple enough. What the video doesn't address, though, is the question of sterilization. Do I need to sterilize the yogurt jars, as though I were ...	Just clean with soap and water. Sterilization is not necessary.
Water boiled away during canning - now what? I am canning in pint jars (larger than I usually do) and at the end of canning I discovered that the water had boiled down to about an inch below the tops of the jars. I'm adding water back and reprocessing, but is that ok? On the flip side, is it even necessary?	Yes, reprocessing is okay, and it's probably a good idea. Steam doesn't necessarily transfer heat as well as boiling water, so if you end up with too little water, the odds of unsafe results increase. To get the safety out of the process, you have to have followed all the steps, and that includes keeping the water leve...
What is a bolo roast. I'm trying to make bultong (South African meat jerky) for a friend from there and he said I need bolo. What cut of meat would this be in America?	The information provided by both Paparazzi's answer and logophobe's comment is correct. The bolo is from the forequarter of the cow, specifically from the shoulder area. I don't know of one single whole cut in the US that would encompass the whole bolo roast. However, we have three cuts that make up the three primary ...
Can I season a cast iron pan on a charcoal grill? Every time I attempt to season my cast iron pan in my oven, it sets off the fire alarm in my house! My battalion of fans just isn't working. Can I season my pan on a charcoal grill? Is it better to put it in right-side up or upside-down?	Maybe you are using heat that is too high. It really doesn't take that much. A 375 - 400 F oven will do the trick. Light coat of oil, heat for an hour. Allow to cool in oven. Wipe out. Upside down allows excess oil to drip out (use a drip pan)...but you don't need that much to begin with. There is no reason you ...
How does altering the fat-to-flour ratio affect the pastry? Typical pastry recipes(pate sucre and pate brisee) follow the 2:1 ratio for flour and butter, other recipes (American pie crust, German shortcrust) can have a lower ratio (1.5, 1.29). How does the higher fat content affect the finished product?	Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity. When cooked, water evaporates from the dough leaving a rigid gluten skeleton. Fat does not mix with water and thus stay in blobs in bet...
Grassy Tea and brands Some time ago while traveling, I had some brand of a local bottled green tea with peach. It was not overly sweet, was mild but good - seemed a good mix of tea and summer peaches and was very refreshing. Then I had a cup of hot green tea while dining elsewhere. I added a sqeeze of Mio Lemon becaus...	The fresh 'grassy' taste is typical from Japanese green tea (sencha), where the leaves are steamed before dried. This prevents the oxidation during the drying process leading to a bright green colour and a vegetable grassy feel. In opposition, Chinese green tea is dried directly and therefore oxidize during the process...
substitute for snakehead fish A friend of mine mentioned he wished he could find snakehead fish (Channa marulius) to make me a fish curry his mother used to make him in India. I haven't been able to find a source of this fish locally or else in Canada (it's considered an invasive species). Any recommendations on somet...	Here is an article in the Washington Post on a local caught taste test for snakehead: https://www.washingtonpost.com/news/capital-weather-gang/wp/2015/05/20/snakehead-taste-test-can-a-fish-this-ugly-really-taste-that-good-photos/?utm_term=.6ff5bd89c114 They compare snakehead directly to cod, tilapia, and flounder and ...
Cooking eggs too soon for Keto dough I've recently been looking at Keto recipes and Fathead dough came up. The recipe specifies that I should be careful to not cook the egg before you put the dough in the oven. It was really difficult to get the egg to mix into the melted cheese, almond flour mix. I'm wondering why I ...	I love Fathead dough!* No, don't microwave the egg. If the temp gets up to about 145°F, the proteins in an egg will solidify and you'll end up with bits of scrambled eggs smushed into the pizza crust. Unless that's your thing, I wouldn't microwave the egg. But...you are right. It can be hard to mix the cheese(s) and f...
How does sunlight degrade cooking oil? Why exactly is it recommended to store cooking oil away from sunlight? How does sunlight accelerate spoilage?	The main enemy of oil is oxidation, which is the reaction of the constituent molecules with oxygen. How fast oxidation occurs will depend on the type of oil you consider. For example, unsaturated fat oxidizes faster than saturated. Therefore oils with higher content of unsaturated fat tend to oxide faster. Since oxidat...
pizza with baking soda instead of yeast I have a friend who is allergic to yeast so I'm looking for a way to make a pizza dough with baking powder instead of it. Should I add a bit of lemon juice to counteract the baking soda?	You can make yeast free pizza base using baking powder, it will be a bit crumbly, but it works fine. You could use baking soda, but then as you state you need acid to react with it. Using lemon juice is an option but I would recommend against it as you don't know the exact amount of acidity you'll get and your crust wi...
Oversalted and too matured kimchi (like sauerkraut)? I made kimchi more than a year and a half ago. Because I live in Europe, I know and I often eat sauerkraut (fermented sour cabbage). When I made the kimchi, I committed a big mistake. I added too much salt. The final result was inevitably salty. So I went the same w...	I have quite a bit of experience making homemade kimchee. There are two distinct stages, for me, where salt is used. The first is the initial salting/wilting phase. The cabbage leaves are heavily salted and left to sit, some recipes call for pressing under weight, others do not. Then there is the "stuffing" that flavo...
How to tell if fish is subjected to Ciguatera? Is there any way to tell if fish is infected/subjected to ciguatera. I understand that if you ingest fish that is infected with ciguatera you run the risk of becoming violently ill, and that subsequent ingestions will make you even more ill. Therefore is there any way to...	Not without a lab to test the fish. Most outbreaks go unreported, or are spread too far apart. If it's local they would quit selling the fish for a week or two at a local market. That does not stop them from being shipped to a different location in 3rd world countries, or mixed in the fishing boats to be shipped where...
Sourdough starter bubbling but not rising after months of feeding I have successfully made sourdough whilst living in Texas - USA then back in Australia and now i am currently living in Nashville - USA. Since moving to Nashville i began a new starter and have currently been feeding my starter for 2 months. Every day ...	Filtering water may not remove all or even any of the chlorine in your water, it depends upon the filter. Chlorine is the bane of sourdough starter's very existence. In 2017, Nashville tested the free chlorine (the chlorine 'left' in water after it has done its job of killing nasties in the water treatment facilities ...
What is the difference in the making of yoghurt to produce carbonated (like Kefir) vs non-carbonated yoghurt? What is the difference in the making of yoghurt to produce carbonated vs non-carbonated yoghurt? I'm not a proper cook, and am just researching this 'cos i'm curious.. Yoghurt is fermented milk, and gas would ...	There are different kinds of lactic acid fermentation which are done by different kinds of bacteria and/or yeasts. The simplistic picture is that yogurt is typically made with only two types of bacteria (lactobacillus bulgaricus and streptococcus thermophilus) that perform only homolactic fermentation converting sugar...
How to interpret this recipe for walnuts harvested at a given time? I have the recipe for a liqueur which requires using walnuts harvested around the 21st of June. (Yes, the walnuts have to be far from ripe. The recipe call for green walnuts having no hardened shell yet) The recipe came from the South of Europe (40...	I wouldn't get too hung up on such a specific date. The date given is likely because of it's proximity to Midsummer's Day celebrations. In Italy and France the harvesting of green walnuts was traditionally tied with St. John's Day. The keys for harvesting green walnuts are: Bright green exterior as walnuts will turn y...
Shelf life of apples in muffins Some muffin recipes incorporate sliced apples inside muffins. My question is, will these apple slices become either rancid or old-tasting inside the muffin while being stored inside the refrigerator?	The long cooking and high heat from the oven will definitively kill most of the bacteria and inactivate some enzymes present in the apple such as the famous polyphenol oxidase responsible for the oxidation process that makes raw apples brown when sliced. However, this won't stop the apples (and of course the whole mu...
Pane Buccellato de Lucca Has anyone tried baking the buccellato de Lucca? I'm looking forward to find the original recipe from Lucca. You can find several recipes over the internet, in italian, which I can more or less understand, but I'm interested to check if someone knows the real deal (eg. travels to Italy often o...	As the origins of the Buccellato di Lucca go back to the 15th century, you can be fairly sure that there is not "the one and only canonical recipe". The Italian Wikipedia states: Il Buccellato di Lucca non ha una ricetta riconosciuta, come accade spesso per i dolci appartenenti ad una tradizione locale, e ogni forno e...
Homemade Dressing I made a homemade pasta salad dressing. These are the ingredients: - Mayo - Sour Cream - Fresh Lemon Juice - Dried herbs/spices I'm just wondering if mixing the lemon juice together with sour cream and mayo will cause it to go bad sooner than the expiration dates call for on the items separately. ...	Lemon juice contains citric acid which actually is used as a preservative in other preparations (like jam, for example). Lemon is also used in some mayo recipes to help stabilize the emulsion. So I believe it won't accelerate the spoiling. However, it can have two undesired effects: it can curd the cream, which will s...
Mystery ingredient in cookies with cream tartar The attached picture is of a cookie recipe from my grandmother who passed a year ago. I would like to make the cookies, especially since they share my daughter's name, but there is one ingredient that I can't decode. It appears that the recipe calls for: Nora's Cookies: ...	It's "spry"... which is actually what it looks like. Spry was apparently a brand name shortening. This related question "Is there anything special about "homogenized" shortening?" recommends simply using any type of vegetable shortening, like Crisco.
Is it possible to make sugar cookies without butter? I don't have any butter and don't have the money to buy some right now, but I really badly want to make a batch of cookies for some family friends who recently had a baby. Please help!	I can't have butter very often for various reasons and so most things I make I have to make a substitution. If you have coconut oil, that's fine though you may need to put it in the fridge before you use it, depending on how hard it is at room temperature. If all you have is oil just use 20% less of it and add that amo...
Interpreting a recipe from Mrs Beeton: "carbonate of soda" Prompted by a discussion at English.se I may be going to make Mrs Beeton's soda biscuits recipe: SODA BISCUITS. INGREDIENTS.—1 lb. of flour, 1/2 lb. of pounded loaf sugar, 1/4 lb. of fresh butter, 2 eggs, 1 small teaspoonful of carbonate of soda. Mode.—Put ...	There are many mentions of carbonate of soda in the Book of Household Management, and also two mentions of bicarbonate of soda (to preserve milk, and in a recipe for light buns). It has a specific section on the carbonate: CARBONATE OF SODA — Soda was called the mineral alkali, because it was originally dug up out of ...
Interpreting a recipe from Mrs Beeton: "rather a brisk oven" Old recipes are well-known for being imprecise, especially about temperature, but when they call for a "hot" or "cool" oven we can get a decent idea of what they're talking about. This one: SODA BISCUITS. INGREDIENTS.—1 lb. of flour, 1/2 lb. of pounded lo...	To give oven temperatures in degrees is a fairly modern invention: In our (great...) grandmothers' time, ovens didn't have thermostats and dials, but were heated with wood or other fuel and adjusting the temperature depended on the skill of the cook (more or less wood, more or less air..) and hence recipes gave "classe...
Soups: Can I leave bones in indefinitely? Taste and appearance aside, is there anything wrong with leaving bones in a soup indefinitely, ie all throughout cooking, cool, refrigeration, freezing, reheating and consumption. I'm wondering about nutritional aspects. I like making soups like this: -Pile of bones, cover wit...	I always leave bones in stews and stocks, even when freezing. I don't think there is anything in bones that would accelerate spoilage, specially after being cooked for so long in high temperatures. Nutritionally, I think there are two factors to consider Bones are composed by a matrix of proteins and minerals. Cookin...
On-top-of-fridge storage Is there any concerns (food safety, quality, otherwise etc) with storing dry goods [spices, protein powder], or bottles [wine bottles, pop cans] on top of a refrigerator unit?	The top of your fridge might tend to be a relatively warm spot in your kitchen: it's up high, and the fridge itself gives off some heat. Exactly how warm would depend on your kitchen and your fridge. So it might not be the best spot for spices, since heat can make them age and lose flavor more quickly. Some other foods...
Small baskets for fries Are small baskets for french fries actually used to cook them or just to serve?	They just look like gimmick frying basket used for serving. When you fry things, you need to have "space" in the fryer to have a good consistent frying so that you have as much surface of the ingredients touch the hot oil as possible. If the ingredients get clustered together, they will stick and probably not cook even...
One side of the cake rises higher than another It doesn’t happen always but at times one side of my cake rises higher than the other side creating a lop sided cake, it is not a dome, but more a problem of uneven rising. I oil the pan, place parchment paper and oil and flour the parchment paper itself. Do you think une...	It's probably not due to uneven oiling of the pan. Assuming you haven't managed to stir your batter so that the baking powder (or other leavening) got distributed primarily on one side of the cake, which sounds pretty impossible, the most likely source of asymmetry would be the oven. Are you sometimes cooking these ca...
Question regarding percent hydration for 100% whole wheat bread dough Can someone suggest a typical hydration for strictly 100% whole wheat bread, (no refined flour added). Since whole wheat absorbs more water, I assume that for the same weight dough as all-purpose flour, it will require a higher hydration, but ho...	It depends a bit on how coarse or fine your wheat is ground. With 75-85% you are in a pretty mainstream range - the equivalent of 65-75% hydration in white flour recipes. If you work with longer or multi-step preparations (cold rise, bigga/levain/poolish methods, sourdough...), you can push it towards 100%, like for ...
Substitutes for Italian sausage I have a recipe for an Italian sausage, sweet potato and kale soup and I don't have the sausage. Can I use chicken and turkey meat or are there seasonings I can to replace the flavor? How much of the seasonings do I need to replace a pound of Italian Sausages?	(Note: This answer assumes your recipe is calling for the product generally called "Italian sausage" in the US, i.e., this stuff.) The soup should be fine using ground chicken or turkey instead of Italian sausage. The only thing to keep in mind would be that both chicken and turkey are leaner than pork (the tradition...
Salted baked potatos I'm trying to understand the purpose of salting a potato prior to baking it. I've always oiled to skin to make it softer, but I don't see the purpose of salting it. What does salting the skin accomplish?	Seasoning during cooking always reduces the amount of seasoning needed when compared to seasoning at the table. That is the first reason, the second is that applying salt to the skin helps draw moisture out of the skin, and makes it crisper.
Does honey always have to be heated in order to liquefy it for bottling? Some honey producers claim that they are honey is unheated. Assume that the producers in question are decently large scale and sell their honey in typical bottles/jars/pails. However, talking to other producers, they indicate that they had to he...	Knowing small-scale beekeepers personally, I can confirm that fresh honey straight from the combs is liquid(-ish) and can be put into jars directly. I have seen (and participated) in the process of manual extraction: The full combs are uncapped (the wax lids of the cells are removed), then go into the extractor - think...
How to serve fresh bao buns So I would like to make bao buns fresh on my food truck. What would be the best method of steaming. I proof, roll out and proof again then steam for 10 minutes. I guess I can't steam them to order, what would be the best way to go about this. Should I just make as many as I can in the morni...	Bao are very forgiving. Food truck aside for a moment, as I don't know what kind of equipment you are carrying, bao can be prepared, steamed, cooled, then frozen. They can be re-steamed directly from the freezer prior to service with no problem. You can also make them on the day they will be served. You can steam, c...
How can I thin a sauce that has too much tapioca flour I bought a half gallon of picante sauce, and it was way too thin. I put in tapioca flour to thicken it, but added too much (when I warmed it up to blend in the flour). Now it is so thick and jelly-like that it won't pour out of the container without the help of a ...	There are a couple of things you could try to partially recover the sauce, but my feeling is that none will have very satisfactory results. The reason is that starch gelatinization is an irreversible process. The problem is even worst for tapioca, which is rich in amylopectin in comparison with other starches like pot...
how do I toast oats so that they are crispy? I'm playing around with making cereal, and one of the cereals I want to replicate is the "bunches of oats" style, with crispy clusters that include oats. Every time I try to toast oats, though, they get more flavorful but not much more crispy, until they get burnt. My curr...	We have succeeded! The key was to use egg whites (for a vegan version, the liquid from a can of chickpeas works great): 2c. oats 1/4c egg white (or chickpea water) (nuts and seeds if you want, but the oats will cluster and be crunchy without them) 2Tbsp peanut butter (nut butter of any kind would work, really) Mix thi...
Tetrapaks vs. canned food How does one know if slightly crushed tetrapaks are safe to eat from? I have never heard of problems from them but wonder as they get a bit crushed from picking them up repeatedly. This article How to Know if Canned Food is Safe Past its Best Before Date says to avoid package if it is cracked...	It depends on the damage to its layers. This is the layout of a tetrapak container: Now, obviously the container should not be considered safe if layers 1-3 are compromised. But small damage in layers 4-6 should not be considered invalidating. Since the package is flexible, I don't think that slight crushing compromis...
How to counter bitterness in dal recipe I just made the recipe below for slow cooker dal and there is quite a bitter flavor. I'm wondering: - what ingredient would cause this bitterness and why? - is there something I can add to counter the bitterness? 2 teaspoons whole cumin seeds 2 teaspoons whole mustard seeds 1 te...	In dal recipes I have made, the lentils and tempering are cooked separately, then combined later. They generally begin by toasting spices (careful, mustard pops, but that is what you want), then caramelizing thinly sliced onion in the spices. This brings out the sweetness of the onion, which can offset the bitterness...
What natural preservative to use to prepare homemade tomato paste for a 2 year shelf life? I make homemade tomato, chilli and curry pastes and I am thinking of selling them. I need a natural preservative that can increase the shelf life to at least 2 years. What can I use?	I regularly make passata (tomato puree) home, and use a simple hot bath sterilisation (instructions below). I can usually keep it for about a year, but the result is not consistent and not 100% reliable: every 20 bottles I make, one leaks and gets spoiled. There are more sophisticated sterilisation methods that use a p...
Simple recipe that when combined in a different order yields different food? I'm trying to organize a science demo, and one of the lessons I'd like to get across is that information and order matters when ingredients are combined! Mixing together a pile of raw chemical elements, of the same amount that is in a human, ...	Developing upon a previous idea from @mroll, eggs + fat (oil or butter) has some interesting science to explore. Slowly adding oil to the yolk while whisking will create an emulsion of the fat drops in the water: mayonnaise. This phase is not favorable energetically, and this is why you need to provide energy to the s...
How to prevent egg muffins sticking to non-stick muffin pan? I have good quality non-stick mini-muffin pans that are in perfect condition, and I spray them very thoroughly with canola cooking spray. I don't have a problem with sticking with anything except my egg muffins, but every single one has to be pried out, lea...	Non stick only goes so far, and eggs are some of the stickiest ingredients you can have. My advice would be if you can to heat the pans up first before spraying with oil and adding eggs, that way the egg won't adhere. If that's not an option then use cake release or butter and flour the pans, spraying oil isn't good en...
Can I use cooking sherry instead of red wine in my stew? So I found some Sherry Cooking Wine ($6 CAD) at my supermarket and I don't want to go and shell out too much money on a real bottle of wine just for a stew, is it possible to use cooking wine like Sherry Cooking Wine as the base of the stew? If it matters, the ...	"Cooking wine" is unfortunately ubiquitous on US mega-mart shelves. It is notoriously bad. I mean really, really notoriously bad. It starts bad, and then they add obscene amounts of salt so that it can be sold on grocery store shelves for $6. As pointed out by @Malvolio, "salted wine is supposed to be disgusting! Many...
Why is there a luminous orange hue in this piece of tuna? I just sliced this piece of tuna that had been in my freezer for about a week and had been thawed in the refrigerator for a day - to find this luminous orange colour to it. It was on the outside of the slice too but not as much. This is from the supermarket an...	From Cooks Illustrated The rainbow effect is caused by the reflection of light off muscle fibers, technically known as double refraction or birefringence. It occurs when the muscle fibers are cut crosswise and can be observed for several days after slicing the meat. Light striking the ends of the fibers is ref...
Can I pre-prepare dauphinoise potatoes? I am hosting my first Christmas for the mother-in-law so of course am freaking out. I'm planning on cooking a roast something but with a slightly different spin on it from normal Christmas Dinner as it'll be on the 27th so I thought of making something different. I thought daup...	You can make it days in advance and freeze it. Bake it as the recipe says, then cover with aluminum foil and plastic wrap and freeze it as quickly as possible (that it the most important factor) On christmas day, get it out of the freezer, pop it in the oven and serve when really hot.
New cast iron skillet came out rusty after seasoning After looking them up for a long time, I finally decided to take the plunge and buy a cast iron skillet. After it arrived, I cleaned it in hot soapy water and scoured it, to remove the wax coating, as per the instructions. I wiped it dry, then popped it in the oven...	That looks a lot more like cooked oil than rust on the inside. Either way, probably not rust, and definitely not enough rust to cause concern. Scrub it off. When I season my cast iron, I just do it on the stove. I heat the pan until it's smoking, and carefully add a little oil and swirl it around. Let it cool, wipe it ...
Why doesn't chainmail ruin a cast iron's seasoning but metal scouring pad will? I've often seen small swatches of stainless steel chainmail sold for the purpose of cleaning a cast iron pan. How is that this does not scratch/ruin my cast iron's seasoning, when a metal scouring pad (also metal against metal) will ruin i...	Steel wool, or other scouring pads, are made of quite small, rougher metal fibers or ribbons that will get into much smaller spaces, and clean away much smaller bits of matter, which includes the "seasoning" that coats your pan and/or the metal surface itself. In contrast, the chainmail links are much larger, and each ...

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