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Should I eat nipples?
Sometimes when preparing pork belly I notice that the piece happens to have nipples on it.
Should these be removed or is it fine to eat? If removed how much of the surrounding should be removed as obviously just making it flat doesn't remove it all? | From a food safety perspective, it’s perfectly fine (no pun intended) to eat them.
They are mostly fat, skin and a few fine ducts, so no real difference from the surrounding pork belly. Like with all mammals, if the female they came from never had babies or they came from a (usually castrated) male, the milk glands et... |
Is Black/Cloud Ear Fungus toxic? Ought I shun it?
My friend from Hong Kong read this article that reported two deaths from Auricularia polytricha poisoning. I can't read Chinese, and thus I'm assuming his interpretation is correct. She then warned me not to touch, let alone eat, Auricularia polytricha.
Is her fear... | Cloud Ear Fungus is not poisonous, and is eaten by millions of people every day (mostly in China). It is part of a whole family of "jelly fungus" which are almost all edible, and none of which are fatally toxic.
The article you linked cites two children who died of a bacterial infection due to black fungus which was s... |
Does using a heavy based cook pot stop things from burning on the bottom?
I cook things in a pan on the hob, sometimes for an hour or two, and end up with a thick black layer on the bottom. If I used a cast iron pot, would that still happen? | A heavy based pot will not prevent burning, but it help a great deal as more mass retains and distributes heat evenly, allowing more flexibility with temperature. Depending on what you are cooking, stirring will also help.
There is also the issue of cooking technique. It would be beneficial to know what you are prepa... |
Would toasting a croissant make it catch fire
Would toasting a croissant safe/ by accident with a person no paying attention would the croissant catch fire or would it just burn? | It's not uncommon for them to catch fire in the conveyor belt toasters common in hotel breakfast buffets. This is because they toast faster than bread, and the process is self-accelerating: the dark (hottest) bits absorb more heat, meaning that they then get very hot, which can ignite the fat, of which there is much mo... |
When to add salt in sourdough bread mix?
I was reading around and seems that a lot of forums are saying to delay adding the salt in your sourdough mix.
I dissolved the salt in water and then I poured the sourdough starter in the water and gave it a light stir and then I poured them in the flower and mix them all toget... | The salt doesn't kill the yeast but slows it down. As well as lacto bacteria producing the acidity.
There's even a name for the conscious adding of salt to the sourdough in German: Monheimer Salzsauer-Verfahren (in English):
The salt inhibits yeasts and acid formation. The maturation is delayed
with intensification ... |
Fresh spices vs Dried spices
I am new to this community and I have a question in mind.
Spices like garlic , cinnamon etc after drying lose the volatile oil content in them. [HERE, HERE]
Though We see fresh garlic in market being sold but that is not the case of other spices like cinnamon , black pepper, cloves etc.
Wh... | Spices are generally comprised of bark, buds, fruit, seeds or stems of plants. They are almost always dried. Garlic is not a spice, rather, it is a vegetable, like onions or shallots. You can, of course, get dried garlic, onions, or shallot. But the drying process does not make it a spice. While spices have a fair... |
Refrigerator with humidity control
I just moved into a house which has a fridge that has humidity control on a couple of it's doors. The scale simply reads "low" to "high".
So, aside from the question of how this fridge is actually responding to the scale (I suspect it is not doing much), does anyone know what to stor... | Leafy veggies such as lettuce and arugula should be kept in the high humidity drawer so they don't wilt. Some peas and beans also.
Fruits generally go in the low humidity drawer as they can emit a gas that causes other fruits and veggies to rot faster. Strawberries are susceptible to this gas and should be kept in... |
Why do my pancakes fizz?
TL;DR: Usual pancake (French-style crepe) mixture causes separation of the mixture in the blender and fizzes when fried resulting in very poor quality pancakes which burn easily.
The last couple of weeks I made flat (not fluffy) pancakes with this recipe:
500ml semi-skimmed milk (green top fo... | I don't have much experience of cooking with gluten-free flour so can't comment on any degree to which that might be a factor. I would generally let a pancake batter sit for at least 15 minutes before use to let the flour fully absorb the liquid, which may be less necessary with gluten-free flour.
However, there are th... |
Santoku knife from Victorinox vs Kasumi
Is there any significant difference between santoku knife from e.g. Victorinox versus santoku knife from e.g. Kasumi?
Can I as normal kitchen user :) be able to distinguish the difference between santoku knife from Victorinox, and a knife from Kasumi, which has damascus steel a... | As a former line cook, I can say that many people I've worked with prefer Victorinox knives at work because:
The non-slip NSF listed & approved handles are a great plus
They sharpen easily and hold an edge well
They perform well in demanding, commercial applications
They don't cost a fortune to replace when someone 'p... |
Eating with silvered cutlery
I have a set of silvered cutlery with which i often eat.
I recently heard that the handles of a lot of older silvered cutlery is filled with lead or they are even made out lead. Am i safe to eat with them or should i switch out my cutlery? | It's very likely to that the base metal is some kind of alloy, and not simply lead, but if you're in doubt then you should probably stop using them.
Unless solid silver, most within the last 100+ years made in the US, UK and Germany will likely be some mixture of copper / nickel / tin. Some might have pewter detail and... |
What is the opposite of cuvée?
I know that cuvée is wine produced from several types of grape. Is there a word to describe wine made from a single type? | A cuvée usually means that the wine if made from the same batch of grapes, harvested at the same time (year), from a particular plot of land.
A cuvée can either be a single grape varietal , which is called a mono-varietal cuvée or different varietals, which is usually called a blend.
For example, a Bordeaux wine can be... |
How can I quickly shell pine nuts?
I recently acquired about a pound of raw pine nuts. They were collected and are smaller on average than the pine nuts I can buy.
They are a pain to shell. The shells don't come away easily and since they are small there is a lot of work to do for a small reward.
What is the best way ... | This is how you can do it:
Place your nuts into a super-strong plastic food storage bag and close it securely after squeezing out all air from the inside.
Put the bag flat on a hard surface like kitchen counter. Starting from the bottom of the bag, roll a rolling pin over the bag upwards and back.
Repeat untill the sh... |
Is cooking with an air fryer similar, nutritionally, to baking?
Irrelevant context: I've been borrowing a friend's air fryer, and I love how fast it cooks! So much that I'm considering getting one of my own to cook 80% of my meals with. But, my girlfriend is concerned because of how unhealthy "frying food" is. So I... | Using an air fryer without oil is essentially the same thing as using a convection oven. This would make it no more and no less fatty than baking. If you use oil in the air fryer then my understanding is that you are being marginally less fatty than deep frying because the saturation in oil is just not as significant.
... |
How do I avoid a burnt underlayer with pressure cookers?
I use my pressure cooker a fair bit but sometimes I struggle in translating a regular recipe to it and I get a charcoaled underlayer at the bottom of the pressure cooker. Some of the time the rest is still edible, sometimes it has to be thrown away.
For example... | When we use a pressure cooker, we do so with separate pans inside the cooker - flat round tins, in our case - that can be kept off the bottom by adding something underneath. Or stack up cook several things at the same time, if the size allows.
I recall seeing these largish round metal rings like an inch high that I th... |
Microwave smell
A metal container was used in our Microwave, Since then there is a burnt sort of smell in the Microwave. The Microwave is still working well, we need to get rid of the existing smell, also we would like to know if there is any health danger in eating food that has been heated in this Micro | For the smell, microwave a bowl with lemons squeezed into the water.
Whether the food will be safe, yes:
Is my microwave still safe to use after accidentally heating metal in it? |
Small black spot on sourdough starter
I haven't fed my sourdough in about a month so I was going to feed it and I saw a black spot on the dough. I scooped it out and fed the sourdough.I'm worried if this could possibly be black mold and if so is it still safe to eat because i did get rid of the black spot and whatever... | Molds themselves are usually killed by heat treatment, but the toxins they've produced are not. Depending on the water content, it's probable that there's residual mycelium and toxins in the starter even after removing the spot.
I'd say throw away and start over if you do suspect that it was a black mold. |
All fried rice recipes seem to have the same toned down interpretation
I have been trying to recreate the fried rice from a restaurant that I loved before moving. They were a Japanese steak house (called the Iron Chef), the type that cooks in front of you, and they made this incredibly saucy fried rice. It had this so... | That list of ingredients looks totally fine to me, except for the suspicious omission of eggs, which are crucial to any fried rice dish. However, ingredients are not important for fried rice; you use whatever you like, and one can make absolutely amazing fried rice with just eggs and soy sauce. On the other hand, makin... |
Why do we use the term Quick "Bread"?
I know there are questions here already about Quick bread vs cake, or muffins vs cupcakes. But I'm not asking about the sugar, fat ratio thing. I'm more interested in the "bread" part of it. To me whether it is American white bread, or Italian or French bread, it is a sugarless lo... | Cooking terminology is vague and has evolved to suit the avilable ingredients in various places at various times. This means that the categories are not clearly defined. Here are some examples to indicate the continuum between bread and cake.
There's a whole range of unsweetened soda breads (note: most yeast bread isn... |
How to prevent home-made apricot marmalade from going mouldy
I made a decent amount of apricot marmalade about a month or so ago and canned them in a clean and new containers and the lids appeared to be air-tight. A few days ago I opened one:
I did a Google search and decided to toss them away. How could I prevent it... | There are two parts to the process of making jams, marmalades (and the like) shelf stable for extended periods:
The first part is the recipe - It must contain the correct combination of fruit, sugar, acid and pectin. (If the sugar ratio is not correct it may lead to mold or yeast growth.)
The second part is the canning... |
Is it safe to use a HydroFlask (vacuum flask) with scratches on the inside?
When I was washing my HydroFlask out before the first use, I put a wet paper towel on the inside of the bottle and used the handle of wooden spoon to push the towel around the very bottom. When I took the towel back out, I noticed a new cresce... | Hydro Flasks don't have an interior lining, they're just food grade stainless steel. You'll be perfectly fine using the bottle as you would otherwise. |
How to identify CTC tea?
The Harney and Sons Guide to Tea has the following to say about CTC te | Today, both Flowery and Broken teas are also called “Orthodox” teas, to distinguish them from “CTC” teas. “CTC” teas (so called for the “Crush, Tear, and Curl” steps of the production process) were introduced into the market in 1931, when Sir William McKercher invented the a machine that would “crush, tear, and curl” t... |
Does a pan used for cooking scrambled eggs multiple times a day need to be washed with soap every time?
I have some very tight diet restrictions right now due to a medical issue. As a result I need to eat scrambled eggs three times a day. Here's my question: if I rinse the pan thoroughly each time do I really need ... | Bacteria have several requirements to grow — water, food/nutrients, oxygen/lack of oxygen (some bacteria), temperature, and pH. The acceptable range of conditions varies, but if you deprive them of one of their requirements, they don't grow. We use all of those in food — but for your question, three are involved:
Temp... |
Sealed Bacon Left In an Ice box
Is it ok to eat sealed pack bacon after I accidentally forgot, left it in an ice box without ice for 8 hours? Its frozen when I left it. And after 8 hours its still cold. | The question though is how cold? And you've missed the chance to measure that. If it felt cold then the chances of it having spent significant amounts of time above a safe temperature are low (given your description).
In a commercial situation you'd have to discard it (in any set of rules I've come across), but at home... |
Imparting flavor to steamed vegetables
What flavors, when added to the steaming water can impart its flavor to vegetables being steamed? I know ginger has some water soluble compounds. What else is similar? | Water solubility isn't enough - that gets the flavour into the water but says nothing about whether the flavour gets to the food. Consider salt as an extreme example.
You may get somewhere by putting the source of flavour on top of the food being cooked. There are recipes that do this with mint for example, though the... |
Substituting maple syrup for honey in bread
I've got the following recipe for a honey whole wheat bread-machine bread:
1-1/3 cups warm water
1/2 cup honey
3 tablespoons butter
2-2/3 cups whole wheat flour
1-1/3 cups bread flour
1-1/4 tsp salt
2 tsp yeast
I'd like to substitute maple syrup for the honey to produce a m... | It's a good deal more simple than @canardgras makes it sound. I've had good success with the rule:
To substitute maple syrup for honey in a recipe, use 3/4 cup of maple
syrup and 1/2 cup sugar for every 1 cup of honey.
To get half a cup of honey (at a 3/4 ratio) you will want 1/3 of a cup + 1 tablespoon. (for most ... |
Ought I refrigerate an Inner Pot with stew inside?
If I can't finish stew in the inner pot beneath, can I place the pot (with the lid on) into the refrigerator. After 2 hours in the thermal cooker, it usually will have cooled enough. Being lazy, I'm aiming to shirk transferring the stew to a container (e.g. Glasstock... | No, refrigeration will not damage your inner pot. Some materials (such as ceramic) can be damaged by rapid temperature changes but the one you picture appears to be stainless steel or similar alloy and will handle temperature changes very well. Note: refrigeration is not bad for ceramic but rather going from one extrem... |
What pepper is used in Sriracha sauce?
I am a great fan of hot sauces. Usually, they advertise what pepper they are using.
I cannot find that type of information on the Sriracha bottle I have at home. The only information I have is "chili".
What is the pepper use in that recipe? | Huy Fong Sriracha Sauce is made with a specific variety of red jalapeños which, at this point, is grown only for them.
Note that this is different from traditional Thai sriracha, which is made fruitier and less hot peppers like the goat pepper. If you haven't had this, I recommend picking up a bottle to keep alongsi... |
Adding raw chicken to a meal that is being reheated
So, a friend of mine told me they frequently add raw chicken to their (already cooked) leftovers when reheating (in a pan) to top them up. Though they stress that the chicken is completely cooked by the end of the reheating.
I feel like this is extremely unsafe in te... | If a dish, any dish, leftovers or otherwise, has raw chicken added to it, then is cooked until said chicken is fully cooked, it is then safe to eat. There is nothing from what you describe that justifies assuming that the way the dish is handled would be unsafe. |
Can vinegar be used instead of alcohol in keeping sorbet soft/scoopable?
I recently found a recipe (forgot the source) that called for white wine vinegar instead of strong liqour or sugar syrup to keep the sorbet soft and creamy. Would this actually work (is there something in vinegar that would have this effect)? If ... | Vinegar freezes at about -2C, so it will have a minimal effect on the freezing of ice cream; certainly not the major effect of alcohol.
If you want to make a sorbet smoother without adding too much extra sugar, replace some of the sugar with dextrose--it suppresses freezing a little better than sugar, and is less sweet... |
Is there a difference in how to store something that was frozen that has been cooked versus how to store something that was fresh and has been cooked?
There are many questions on here about how long you can store cooked food, and I have been using StillTasty for more specific answers following some of the comments.
Ho... | If I'm understanding your question correctly, there is no difference in storage time. Regardless of whether the food was fresh or frozen & thawed, once cooked, storage time is the same. |
'Caramelization' of tomato sauce in slow cooker
For the last few years I've made my tomato sauces in a slow cooker ('crock pot'), or actually, in a machine that is sold as a 'plate warmer' but works great for low temperature cooking. I pre-heat the ingredients on my stove, then transfer it to the slow cooker for 10 or... | Short answer: if it doesn't get heated to the caramelization temperature then it does not caramelize. The science is here, and it says you need at least 110 °C for fructose.
Browning in your case is probably not caramelization, but a Maillard reaction, which
is a chemical reaction between an amino acid and a reducing... |
How to ensure quality control when cooking with or eating crickets?
Eating crickets seems to be a growing trend in the USA. I am quite familiar with beef, chicken, fish and their internal temperatures when cooking. I also understand that you don't need to cook crickets to eat them; they are fine to eat raw.
I am curio... | After doing a quick literature survey; I've found out that, The Food and Agriculture Organization of the United Nations has published a report: Edible insects: Future prospects for food and feed security
Chapter 10 in this report discusses, food safety and preservation techniques.
Even though, the house cricket (Acheta... |
How much does knife thickness matter?
I was looking to buy myself a chef's knife, and was interested in either the Richardson Sheffield V Sabatier range, or their Sabatier Trompette range. Now, the latter is a bit cheaper, and the only difference I can see between the two is that one seems slightly thicker than the ot... | Extra thickness can be useful, but it can be quite annoying too. We have some real knife experts here who will probably go into more detail, but as a kitchen amateur (using the sort of grade knife you're looking at) I tend to use a thinner knife for most things. Much of what you use a knife for is slicing, and a thic... |
Is cocoa powder chocolate?
My daughter says cocoa is not chocolate. I've always believed that cocoa is chocolate, or part of chocolate, or whatever makes chocolate. I'm confused.
So, if I make brownies with cocoa powder only, are they still chocolate brownies? | Cocoa is a powder made from roasted and ground cacao beans. The beans are harvested, fermented, dried, roasted, cracked into nibs and then pressed to remove much of their butter. The remaining cocoa liquor is dried and ground into unsweetened cocoa powder. This results in what is known as natural cocoa powder.
Dutch... |
Oven temperature?
Readiing a previous question regarding determining the accuracy of oven temperature I wanted to comment/ask more on the topic. My GE Profile wall oven is 17 years old, its electronic board was replaced a few years back and all seemed fine until recently. I have two oven thermometers which give vari... | While I am unsure about the 'sliding scale' you mention I do know that there is something you can do about it. A while back I discovered you can calibrate your thermostat. I couldn't find (quickly anyway) a good video example for the GE Profile, but did find two good GE examples.
For an analog (dial) type thermostat s... |
Why do French macarons need two types of sugar?
In most instructions for French macarons, you mix dry ingredients in one bowl and wet ingredients in another. Then you fold them together.
Dry
Almond flour
Powdered sugar
Wet
Egg whites
granulated sugar
My questions are:
Why it needs two types of sugar?
Are both ... | As this answer was originally downvoted for not being helpful answering all 3 questions in that one single question separately:
a. Powdered sugar contains additives to ensure it doesn't re-crystallize into a big hard rock of sugar under normal atmospheric conditions and only using that one would give the macarons a po... |
Not feeding sourdough starter enough?
I'm new to the whole baking thing, so I'm learning as I go along. In that regard, there may be a host of things wrong with my bread baking process, but I'm mostly curious at this point about my starter feedings. I don't really follow any rules aside from equal parts flour/water. H... | My early sourdough loaves looked like that. Now they are less flat and have defined hikes through the crumb rather than a great interlinked cavern.
The things that changed:
my starter became more mature and stable. It lives in the fridge and gets fed 2-3 times a week when I bake. I keep about 250g which gets 100g tak... |
How do I make my sourdough crust thinner?
I have been playing around with my sourdough recipes, and I can't figure out how to make my crust thinner.
Only things I do out of the ordinary are when baking I have a pot of hot water in the oven to increase humidity, I spray my dough with warm water in the last hour of ris... | Use less sourdough, and stop adding humidity to the oven?
Both sourdough cultures and increasing oven humidity are ways bakers use to increase the crust thickness and crunch. If you want thin-crusted, soft bread, then you're doing all the wrong things. |
What is the traditional way to layer a lasagna?
I am following this recpie to make a lasagna (minus the ragu because jewish law) and I always wonder how to best layer the lasagna.
Below is a picture of how I layer my lasagna. Is this the correct way in terms of white/red sauce ratio, cheese and seasoning? Is it ok tha... | Traditionally, you start with a layer of pasta at the bottom, then go ragu-bechamel-lasagne-ragu-bechamel-lasagne, and finish with a layer of bechamel directly on top of the last pasta layer, followed by a liberal covering of grated parmesan.
It is also common to add a sprinkling of parmesan on top of the bechamel in ... |
Rack vs Baking Pan vs Roasting Pan and Position
What are the differences in cooking in the oven between putting the food directly on the rack, putting it on a baking pan, and putting it in a roasting pan?
How does the existence of metal under the food affect the food vs rack? Do the higher sides of the roasting pan m... | A higher-sided pan can end up holding more moisture in near the food, and prevent it from cooking up quite as quickly than in a sheet pan. This won't be as noticeable in a convection oven.
If something calls for placing it directly on the rack, it likely won't crisp up if you put it in a pan for this reason, as well a... |
Is cooked chicken brought to work but left unrefrigerated for 5 hours safe to eat?
I cooked chicken last night and stored it in the fridge right after.
Today I brought in chicken in a glass container within my backpack and opened it 5 hours later. I put it in the microwave for 1 minute and 30 seconds and it still feel... | Probably not, as you left it at danger zone temperatures (Between +40F and +140F [4.4C and 60C]) for so long).
What are the odds of food poisoning? You'll need decide |
Pros and Cons of Sourdough
What are the pros and cons of making bread at home using sourdough starter vs. commercial yeast other than cost?
I am NOT at all interested in the answers a Google search yields which all appear to center on health and digestive benefits of whole grains vs. refined grains. I am not asking th... | Leaving out cost, how it tastes, and health/digestive benefits, I will contribute the obvious: that it is a whole lot more convenient to open up a packet of yeast and dump it in, than it is to coddle and maintain a finicky and needy sourdough starter continuously (especially if you end up making bread infrequently). |
Are all slugs edible?
I've heard about people eating escargot, but are slugs just as edible?
I live in MN USA, and came across some all tan ones, but had no camera at the time. | Slugs are not poisonous, but in the wild can pick up the parasite Angiostrongylus cantonensis, also known as rat lungworm, from rodent scat. The parasites can produce a toxic reaction that causes eosinophilic meningitis in humans. |
Why do turkey tail mushroom experts say to tear up the turkey tail, and not powder it?
I've seen a few videos on making turkey tail mushroom tea, and they suggest ripping it up. Why rip it up, and not blend it into a powder so you can have the whole mushroom effect? | We have a few Q/As about cinnamon in liquids ([1], [2] et al.) that can help answer your question:
If you grind the mushrooms to a powder, it will form a sludge in hot water that is nearly impossible to filter out and likely unwanted in a “tea”. Without personal experience I can not say for sure (but strongly suspect) ... |
Fat free cooking in 18/10 stainless steel cookware
I'm considering a set of stainless steel cookware from either AllClad or Inoxia
Both cookwares are made of 18/10 stainless steel but Inoxia states you can cook fat free in their cookware:
During the use of the cooking unit the heat accumulates in the
high-thickness... | I wouldn't believe this - it sounds like marketing hype to me. Stainless steel consistently sticks unless you add at least some small amount of fat. That's true of All-Clad or any number of other brands and pans using 18/10 or 18/8 stainless steel. This copy says nothing about any special non-stick surfacing that would... |
Making lemon juice gel for cooking
I often make tilapia fillets in the oven. I put two pieces of fillet on an oiled Corelle plate, put some lemon juice, salt and basil on it, and cook it at 170°C for 15 minutes.
This is my routine breakfast, so I've cooked this meal over a thousand times now. I love the taste of lemon... | You could make a lemon curd.
It will not be baked at the same time as the fish, but could be a good way to do what you want,
See this recipe.
https://www.geniuskitchen.com/recipe/cod-fillets-with-an-asian-lemon-curd-glaze-164296 |
Is my tomato ketchup safe to eat?
I pressure cooked my tomato ketchup for 10 min, then simmered for 12 hours (internal temp 150 degrees).This was lower that I intended. Is it safe to now freeze it in small containers? | It was safe to consume after the pressure cooking. It was safe to consume after the simmering. It will be safe to consume from the refrigerator or freezer. You might want to edit your question to explain what you did with it after simmering and before freezing. |
Is my honey fermented?
I have a gallon of honey, stored in an ice cream bucket, that smells like sour krout and has little air bubbles all the way thru it. Should i consider it unsafe to use? will baking with it make it safer? | Promoted to answer as requested:
Bubbles suggest fermentation is going on. A vinegary smell suggest it's aerobic fermentation. I'd guess you're heading towards vinegar, not mead. Simmering will reduce water content, which will inhibit bacterial and fungal growth. A gallon weighing 10-12 pounds, At $8 to $10 per Lb, 10L... |
Unpleasant crust on bread
I'm baking ~67% hydration bread, following this recipe Kvali food dutch oven bread.
The bread is baked using a covered cast iron casserole dish heated to 250'c, and following the cooking times suggested in the recipe.
However, the bread is developing a crust that is "sucky" rather than either... | The recipe specifies a two hour proof after the twelve hour fermentation. Depending on the activity of the yeast and the ambient temperature this might be too long. In overproofed bread the gluten network is fragile and unable to support the loaf through baking. The result is a soggy or dense loaf and crust, consistent... |
Presentation - How to make a Tiramisu to be photogenic?
Sorry if this is the wrong forum. I can make a nice Tiramisu but the photo does not look good. I make Tiramisu, get a slice of it and photograph it. Challenge is that we have zero control over how the sides are going to look. It looks messy | Mind what you cut the tiramisu with - your knife might not be sharp enough, or even too sharp, or of the wrong kind, or using the wrong kind of technique (pull vs push vs rock cut give different results here).
Exactly the same, of course, applies to the camera equipment used.
But what matters most is how to light the t... |
Protein in cooked vs. raw chicken breast filet
I'm a bit confused by the label on an uncooked versus a cooked chicken breast. Both mention 23g of protein per 100 g of product:
If I cook the raw chicken myself, it loses a lot of water, so after cooking it only weighs 80% of what it used to weigh, and as none of the p... | Proteins are complex chemical forms so it depends. Let me elaborate by giving 2 extreme examples:
If you boil an egg, the proteins unfold, hook into one another and therefore a liquid becomes a solid that doesn't melt again when you cool it down and there is no protein loss whatsoever.
if you burn a piece of chicken ... |
How do I follow a recipe if my oven doesn't go as high as the recipe states?
I want to bake bread. I found this recipe from Alex French Guy Cooking on YouTube.. His recipe says that the oven should be 250 degrees Celsius. My oven only goes to 220 degrees. I bought an oven thermometer to confirm and it taps out at 230 ... | How much longer depends on the type of bread, the size and the shape of the loaf. The solution I suggest is to obtain a probe-type thermometer (like a meat thermometer) and use that to determine if your bread has baked for a sufficiet time. Many breads are completely baked at around 195F(90C) though I have seen a coupl... |
Sweet pickles for home canning
I want to substitute some natural cane sugar for white sugar, because I don't have enough of the white to make pickle recipe. The recipe calls for 7 cups of sugar, and I have 4 1/2 of refined white sugar so I want to use the rest in natural cane sugar. Will this work? | Yes, you should be fine with a mixture of sugars as it is mostly for flavoring. The main point is to make sure the sweetener is fully dissolved in your pickling liquid.
One user asked a similar question about using honey, and searching the web also produced recipes for how to use sugar substitutes in place of sugar fo... |
Why does storing bread in a plastic (grocery) bag keep it fresh longer?
I accidentally stumbled upon this 'trick' a week ago when I forgot about a baguette that I bought for a party and never used. It was half-covered (loosely) by a plastic grocery bag. When I took it out after the week period, the top half (not cover... | Water, water-vapor or moisture can't penetrate the plastic bag. Nice tender bread contains a lot of moisture. That moisture, all of it, will evaporate into the relatively dry air in your kitchen if it can. Bread (especially a baguette) depleted of moisture becomes rock hard, as you know. If you cover your bread with a ... |
How do I tell if my fermented sauce has gone bad?
Related to another question of mine:
I found this recipe for a lacto fermented hot sauce. Basically you take blended up chiles, 2.5% salt, water (not sure if necessary), and oak cubes (I kind of just want to buy a small barrel) and age it all together for 3 months to 2... | The thing about fermentation is that it's a biological process. It's been used for thousands of years to prepare a wide variety of foods, it's extremely easy, and it's (generally) pretty safe if you follow the appropriate guidelines. But biological processes are inherently messy, and things can go wrong. You must be aw... |
Question about mirror glazes and freezing
I'm trying my hand at a layered mousse cake with a mirror glaze (I guess this is an entremet?). I've read several places that it is advisable to freeze the cake prior to glazing. My question is then: am I supposed to eat the cake frozen? Seems like it would be hard? Or should ... | You want to glaze the cake when it's only just frozen: a couple hours should do, all you want is for the surface to be cold enough to fix the glaze in place.
Once you've glazed it, leave it in the fridge just a few minutes, mousse doesn't take long to defrost. |
Can I use the same kind of tools to sharpen my knives as I do my chisels?
I'm not sure if this would be better suited for here or the woodworking stack, so please migrate if needed.
In order to sharpen my woodworking tools (chisels and hand planes), I currently use a DMT diamond plate (the fine and extra-fine, what t... | Yes. ~1000 then 5000 is a common progression to get kitchen knives to a good working sharpness. Diamond plates can leave undesirable deep scratches, so I would not recommend someone inexperienced in their use (note that the OP is by his own statement NOT inexperienced) to take them to an expensive knife. 5000 might be ... |
The quest for the perfect croissant
I've been practicing baking croissants for a couple months now. I'm getting the hang of it (I feel) but I'm missing a crucial step that I cannot master and can't put my finger on how to fix it. I'll share my process below and I'd appreciate advice on the process. I like being an 'ex... | I would suggest you check the water content of your butter. Different brands can have widely different base water content. Based on recipes I’ve used to make croissants (try Paul Hollywood or a blogger called Joanna Cismaru ‘JoCooks’. I believe either one or both go into detail about this aspect of croissants. Preferab... |
name of the process of heating butter to give it the special aroma
One of common toppings for fruit pierogi and several other dishes, usually sweet, is butter that has been melted and heated on a skillet/saucepan until it got a somewhat deeper golden color, and a special unique aroma and flavor.
What is this process c... | It's called browned butter or beurre noisette. It is essentially heating butter beyond its melting point until the solids start to darken. E.g.: a recipe is here at Kitchn. |
How much is "1-2 cents worth" of yeast in an old recipe?
I'm looking through an old cookbook, ''The Art of German Cooking and Baking'' by Lina Meier (2nd Ed., 1922, Milwaukee, file on wikipedia). There is a recipe for waffles here which calls for "1-2 cents worth of yeast." How much yeast actually is it calling for?
... | I have no idea about historic yeast prices or measuring units, but there are typical ranges for yeast, and you are pretty flexible on the amount you use.
In bakers' percentages, 2% is a standard (for traditional wet yeast). You use more for rich doughs and short rises, and less for long rises. Your recipe is quite ric... |
What's the point of hot food?
Many people prefer certain dishes and drinks to be hot (or cold). I can understand the impact it has on mouthfeel for some foods (cold pizza has a very different texture than hot pizza, for example), but for liquids like soup and coffee that doesn't seem to be a factor. But both of thes... | I'm assuming you're asking why food is often served hot, not why food is often cooked. Cooking can obviously have a major transformation on food. While people often debate whether cold pizza is better than hot pizza, I haven't heard anyone arguing uncooked pizza is the best.
The main reason why foods are often served... |
Pre-making pastilla filling
I should start by stating my actual problem: this coming Rosh HaShannah, the latest I can buy fresh meat is on Thursday, but I need to serve it the following Monday. (Jewish holiday. I live in Israel, shops are going to be closed.)
I thought to circumvent having to either freeze the meat, o... | I'm in the US and when we buy fresh chicken at the market it has a 'sell by' date. It's safe to assume that it will be good for one to two days after that date, as long as the chicken is stored properly. If this is the case for you, try and get your chicken with a sell by date of at least Saturday. Then you can be assu... |
Can I substitute a biga or poolish in recipes that call for a sourdough starter?
Can I substitute a biga or poolish in recipes that call for a sourdough starter?
If so, what should I take into account? Will the resulting dough require a shorter leavening time?
If not, why?
I understand that substituting the sourdough ... | Yes, you can. A biga or poolish is pretty similar to a sourdough starter, especially if the hydration is the same, and from what I've heard it is a 1-to-1 substitution.
I have seen sourdough starters that are made with commercial yeast - the extra time the starter has to establish itself, while being fed and discard... |
Folding dry ingredients into the cake batter: at once or in 2/3 portions, does it make a difference?
The following is my go-to sponge cake recipe:
6 eggs
2 and a half cups flour
1 cup oil
1 and a half cups sugar
1 cup milk
2 and a half tsp baking powder
cardamom and saffron
First I separate eggs, then I cream egg yolk... | You want the dry ingredients to be fully moistened and dispersed throughout the liquid with no dry clumps. You also want minimal agitation so that you don't destroy the retrained air, introduced by the whipped egg whites, which acts to give a fluffier texture to the finished cake.
If you sprinkle the dry ingredients o... |
How to decide whether to reduce a sauce or thicken it?
The approach I always adopted to thicken a sauce is to reduce it so the water can evaporate, leaving a sauce that is more concentrated. Earlier, I watched a video where the host was talking about thickening agents such as flour. Looking up on google, It seems that... | The best way to decide whether to reduce a sauce or to add a thickening agent is to taste it. If the flavour is as strong as you want it to be, then reduce it no further and add something to thicken it.
If the flavour is too weak, keep reducing it.
Other points to consider/caveats:
reducing will increase salt concentr... |
Is there something about black pepper that changes while frying?
I made yellow rice after a long while, I didn't remember the recipe exactly but it was simple enough so I just winged it. Here's what I did:
4 tablespoons of olive oil
200g of frozen vegetable mix (peas, carrots, beans, cauliflower)
fry them a little whi... | @Megha's suspicion of too-high heat is spot on.
The primary flavor oil in black pepper is piperine and its melting point of 130°C is below that of the Maillard reaction of 140°C to 165°C. You were likely frying the vegetables until they were nicely golden on the outside, which happens via the Maillard reaction. By addi... |
Smoke after cooking = grease?
I really really really hate grease. I have a small house, my kitchen is next to my living room separated by a tiny hallway. I close the doors when I cook and generally don't have a problem. But when I do a steak, I like high heat to fry the outside well.
Its not on for long as I like the ... | Scientifically speaking, smoke is a solid mixed with a gas, so no, smoke is not grease.
However, the smoke that gets generated by the decomposition of cooking oils (called the "smoke point") at a certain temperature (T°) is mixed with grease molecules and yes, they settle down somewhere.
To explain further let's take... |
Reheating Hamburger Helper
When I make Hamburger Helper I always follow the directions exactly and the consistency of the sauce is usually good--not too thick and not too watery--but whenever I reheat the leftovers the sauce practically turns into water and it becomes like a noodle and beef soup. This happens with eve... | I called General Mills, the makers of Hamburger Helper, and asked if there had been any changes to their recipes in the past 3 years. The representative (Thanks Kathy!) told me that the only recent change happened in 2016 when they stopped using artificial flavors and colors and switched to an all-natural formula. (see... |
Is it possible to use jam instead of sugar to make a dough?
I followed this recipe to make a dough for cookies to dip in milk:
300g flour
1 egg
70g sugar
60g milk
50g butter
10g yeast
However I replaced sugar with jam (~100g) and butter with yogurt (~200g).
The result are cookies kind of fluffy, that took slightly m... | Almost any substitution is about making a trade-off and understanding the ratios involved. In this case replacing 70g sugar and 50g of butter with 100g of jam and 200g of yogurt you both increase the moisture and remove the sugar crystals from the texture. During the creaming process (where sugars and fats are blended)... |
What is the benefit of a tinfoil packet?
I see a lot of recipes for tinfoil packet meals: various vegetables or meats and aromatics wrapped in tinfoil and baked/roasted. What is the benefit of roasting using a tinfoil packet compared to just roasting in a normal roasting pan? | The packet keeps in most of the moisture, and also changes the way the food is heated - less radiation and convection, more conduction. These two factors change the taste of the food. It gets better heated throughout, less browning, and on the whole, it is more similar to what cooks call "wet heat" than "dry heat" desp... |
Substitute for Palm Sugar
What is typically the best substitute for palm sugar? I've been getting away with brown sugar or molasses if I really have no time to get the actually stuff.
Honey, granulated sugar, maple syrup are others I've tried but they don't seem as effective as the main two I use.
Am I forgetting an o... | I don't think you can any better than light brown soft sugar!
It has a similar taste, similar moisture content (though palm sugar varies hugely in moisture content from a thick honey texture to a solid block), similar color and caramelizes in a similar way.
An ever closer option is jaggery, which is almost identical to... |
Are the terms self-rising flour and baking powder different in the US and UK?
I made Mary Berry’s Cherry cake, which called for 275 g of self-rising flour and 2 tsp of baking powder, in an 8-inch pan. Went all over the oven. Are these ingredients different in the US? | The answer to your question is nope. The UK and USA are in agreement on this one. Self-rising flour and baking powder are the same on both sides of the pond. See also Translating cooking terms between US / UK / AU / CA / NZ
Note: I thought that two tsp of baking powder was an odd thing to see in a recipe that uses self... |
How do I pick up and move shortcrust pastry dough without breaking it?
Apologies if this is a bit of a newbie question!
I have no problem with making, chilling, and rolling my pastry, but for the life of me I can never manage to pick up my pastry without it breaking either due to it's own weight, or getting stuck on t... | If the pastry is sticking to the rolling surface regardless of how well floured it is, it is possible that you are pressing down overly hard and not keeping the board floured throughout the process.
These are the stages I use in rolling out pastry:
Shape the ball of pastry into a thick disc or rectangle using my
hand... |
Home made jam consistency and taste
Am very new to cooking and baking. Trying on homemade organic ones.. everytime I make jams, the taste differs in spite of using the same ingredients.. when I ask around everyone says that's what makes homemade food 'special'.. but to attain perfection, I feel that everytime I make t... | I think that may be unavoidable.
Even if (as @Chris H is hinting with his question) your fruit is coming from the same place every time, even if its the same farm, your raw fruit is unlikely to have the exact same taste and sugar content every time. That will always lead to differences in taste.
Sweeter fruit will... |
Which herbs are cooked and which go raw, when making fish pate
I'm cooking a salmon pate. I intend to use parsley, rosemary, garlic, pepper and lemon as seasoning. I'm not sure which of these I should cook with the salmon, and which should go in the blender? Thanks | Raw garlic isn't to everyone's taste so should be cooked. The flavour of rosemary is also best cooked, or even infused and removed as it can be rather dominant if you find a big bit. You may want to be gentle with the rosemary the first time. I assume you're poaching or steaming the fish.
Lemon and parsley are usually... |
Is it possible to release the earthy citrus of a tomato in a soup without eating it?
I have this idea that maybe along with other ingredients for a savory Thai-inspired soup that I can boil whole tomatoes with it to balance the savory flavor with the earthy citrus that the tomatoes have. But, the tomatoes themselves a... | Yes, it’s doable, but you will have to plan for an extra step and possibly few hours of preparation before you can start with your actual recipe:
The haute cuisine approach:
Make a clear tomato soup (sometimes also described as “essence” or “consommé”) and use this as an ingredient in your soup.
There are cooked and r... |
Must bread dough clear the side of the mixer using the hook?
I can get it to clear just fine with the paddle, but I can't reliably do so with the hook attachment, even after ten minutes at the fastest setting. My flour is fairly strong, autolysed, and the hydration is ~70%. I find myself adding way too much flour to h... | Often, higher hydration doughs don't need to be mixed in a mixer at all. However, when using a mixer, it is more important to get the hydration correct, than to have all of the dough come away from the side of the bowl. I would say to use a kitchen scale to measure ingredients, and don't worry about whether or not th... |
Add fresh yogurt to whipping cream to make creme fraiche?
Can I use fresh yogurt instead of cultured buttermilk, to add to heavy cream (35%) and make creme fraiche?
I learned that adding cultured butter milk to heavy whipping cream makes creme fraiche. I was wondering if I can use my fresh yogurt strain to do this.
An... | No, creme fraiche needs specific cultures, which are not yogurt cultures, and lower fermentation temperature.
If you use yogurt with Lactobacilicus Bulgaricus to innoculate your cream, and a standard yogurt process, you will get smetana (schmand). This is a dairy product with the same fat content as creme fraiche, but... |
Why is my gluten so weak?
I’ve been making sourdough bread regularly for over a year now. But since about half a year ago, the bread has consistently come out badly because the gluten doesn’t seem to develop properly:
the dough doesn’t hold its shape: immediately after taking the dough from the proofing basket it fl... | You have two pieces of evidence that your starter has changed - the bread itself, and the "jelly foam" that happens during room-temperature proofing.
I suspect your starter has been contaminated with some other micro-organism.
You should toss your starter, clean your refrigerator carefully, and get a new culture. |
How to reduce the intensity of garlic in a soup?
I made a soup, and put a lot of raw garlic in. It cooked in a slow cooker for about 8 hours. Now the soup is much too spicy and dominated by that raw garlic flavor. Is there anything I can put in the soup to temper or balance the intensity of the garlic?
I found this: H... | Actually, soup is the easiest kind of dish to 'fix' from overseasoning. All you need to do is add more of the neutral liquid you started with--in this case, I'd use veg or chicken stock, but you could use water as well. Add maybe a cup at a time, stir well and give it a few minutes for the flavors to equalize, then t... |
Should my oven have a hole like this?
I moved to a new apartment and under the far left burner is a hole into the oven:
That is my pizza stone you are seeing through the hole.
I understand that the oven needs some ventilation, but this seems like it would cause a lot of heat loss. Indeed the burner and any pan sitti... | That looks like a opening below a surface burner |
How accurate should a thermometer be?
One week ago I sent an inquiry about why a digital
thermometer seems to have a bigger temperature difference,
as compared to a previous, more accurate, thermometer.
However one of their support staff replied: "We have an overall 4 degree tolerance so that is considered accurate... | If they provide the tolerance, and the product measures within that tolerance, it is an accurate tool according to the manufacturer. There is always some error...or potential error... in any type of measurement. To me, the most important thing here is that the manufacturer has provided you with the tolerance of their... |
How do I preserve Tagetes Filifolia?
It's turning to fall, and have a lot of Tagetes Filifolia to preserve. How should I preserve it? | I can't find anything on it but this paper on The Archaic Diet in Mesoamerica (page 334, Table 1) suggests that drying is a traditional method used to preserve Tagetes Filifolia flower and leaves. |
Salting meat before simmering
Recipes for beef stew generally call for salting and peppering the meat before browning, then simmering for a long time. How is that different from browning, then adding the same quantity of salt and pepper to the liquid, either at the start of simmering or at the end? | There has been quite a bit of back and forth among chefs on whether to salt meat well-before cooking (up to 24 hours) or immediately before cooking. You might find this interesting. The article points out, according to Harold McGee, that a large amount of salt (typically the amounts used for curing) does indeed draw o... |
Why do creamed sauces often contain nutmeg?
Many recipes for creamed spinach to cream of broccoli soup contain nutmeg. Why does this spice compliment such sauces so well? | Nutmeg provides an exotic/interesting note to cream and milk based sauces. These sauces are often based on flour, butter and dairy, so besides the potential caramelization flavors from cooking the butter and flour (which can be delicious on their own) there are few other flavor components, say, as compared to a pan sau... |
Do you leave the oven thermometer inside the oven while you are baking?
We have a very old gas oven at home. I just started baking but every time I use it for baking, I end up having burnt cookies, unevenly baked cakes, etc.
I plan on buying an oven thermometer. I'd like to know if I should leave the thermometer insi... | In your case it's definitely worth leaving it in, because it will help you get to the bottom of whether things are burning because the temperature keeps rising during cooking.
Oven thermometers are generally designed so that they can be left in. I prefer the type that can hang from a rack |
Can I serve a hot soup recipe as a chilled soup?
I make a spicy red pepper soup that is made with chicken stock. Is it ok to serve this soup chilled even though it has chicken stock in it. If I take it from the freezer, do I have to heat it first and then chill? | There's no food safety issues here, you don't have to reheat food to make it safe if it was handled properly before it was frozen. Just thaw and serve.
From a non-safety perspective if it's a soup that's meant to be served hot it will have a very different flavor cold, often being bland. You may want to test it out an... |
How to fix a bitter jam? (Or use it?)
I had the ill thought of adding raw lemon to my apples jam (half for ~2.5lt, in other words half for blender load), it tastes inhumanly bitter. Apart from the level of acidity which can be fixed with soda I don't know how to fix the bitterness, the lemon peel nearly causes me naus... | Marmelades with a certain bitterness are popular in some areas, eg typical british orange marmelades.
The mistake you made was likely in using lemon peel with the pith still on and on top of it blending it all - Some marmelades use a bit of pith, but these recipes usually involve cutting the peel and pith coarsely the... |
How much of a shrimp is meat?
How much of a shrimp is meat, in percentage?
Read on google that the head is 35%, shell is 15% and meat 50%,
is this correct? | From my own experience with weighing, 50% meat is correct. |
What type of chili in Olive Garden ‘Calabrian Chicken’
I went to Olive Garden recently and bought the Spicy Calabrian Chicken. It was delicious and I loved the heat level. It heated up my mouth, but I could still taste the flavor. Can anyone tell me what type of chili they used in this dish.
I saw one place where the... | Calabrians eat a lot of chile peppers, but usually the one referred to as "Calabrian chiles" to foreign audiences is a variety of diamante chile pepper, grown in Southern Italy, salted and packed in oil, and sold as "hot long chile peppers". These are commercially available in the USA from brands like Tutto Calabria a... |
Why are fermented dairy products pasteurised?
Could it be for longer shelf life?How much longer does pasteurised dairy products last compared to non pasteurised one?It doesn't make much sense to me to destroy useful bacterias.I understand that pasteurisation destroys harmful bacterias, but probiotic (unpasteurised) pr... | Probiotic products are generally pasteurised, then the desirable cultures are introduced, in a similar way to yoghurt. There may be exceptions but those you can find in the supermarket are all made this way.
There are several reasons. Shelf life is a fairly minor one, but a batch contaminated with a disease-causing sp... |
Using Greek farina (cake flour) instead of yeast for making bread whilst combined with general puproce flour
I have some leftover general-puproce flour and some farina, because are leftover materials and I wanna use them both (in order to get rid of them, but not throw them away) I thought on making bread by combining... | As you've clarified that farina is self-raising flour, you can use it in quick breads (soda breads). You can probably find a recipe that uses just this flour with no other leavening agents.
The plain flour would need something to make it rise. This should either be yeast or the chemical leaveners in the other flour, ho... |
Can you use mascarpone in place of ricotta?
Can you substitute mascarpone for ricotta cheese? | Welcome! You absolutely can substitute mascarpone for ricotta. I do it all the time with lasagna, pizza, etc. as many people don't like the texture of ricotta. I do add a pinch of salt to the mascarpone. |
Food industry: where does buttermilk go?
I've recently home- made butter.
Starting from 500g of cream I've obtained, let's say, 250g of butter and 250g of buttermilk.
The fairly big amount of by-product/scrap, the buttermilk, due to:
half of the initial cream mass
the high cost of cream
(at least in Italy) it is a in... | If it's made from 'sweet cream', and not soured milk (it's easier to churn soured milk, so this was typical in the old days), then what's left is skim milk ... although there might be an extra buttery taste to it.
Some of it's used to make powdered milk; I don't know if any is actually resold as skim milk. It's possib... |
What is the purpose of salt in fermented vegetables?
I'm trying to stay low on sodium so I limit salt intake to minimum wherever possible (most of it comes from bread, fermented vegetables or a tiny dash here and there for seasoning)
For vegetables I use 2% salt to water ratio brine as most fermentation recipes call ... | Purposes of salt include
To draw liquids out of cells via osmosis (beating the vegetables up first also helps with this) which creates a brine. You want a liquid as the competitors to lactic acid bacteria like oxygen, so you minimize that by keeping the fermented material submerged in the brine the salt helped create.... |
Why did my vegan croissants come out flat?
I tried to make vegan croissants with the following recipe:
120g water
15g wet yeast (I used 7g dried yeast)
250g bread flour
30g sugar
5g salt
50g butter (I used vegan margarine (stork?))
The pic shows what I got (I’ll wait a moment while you laugh - hahaha)
Anyway- can a... | If they're your first batch, you did great! Can you show us a cut cross-section? A croissant will have "intra-layer" (inside the dough layers) rise and "inter-layer" (between the layers) rise: The intra-layer rise comes from the yeast and moisture action in the dough itself, and the inter-layer comes from the steam gen... |
How to adjust baking time and temperature for volume?
I have a recipe for a round honey cake, I want to halve the amount and bake in a loaf pan. Or, the other way round - I have a recipe for a loaf pan, I want to double the amount and bake in a round pan.
How do I adjust baking time and temperature?
Note: this questio... | Use the same temperature for the same recipe, even if you've changed the pan size. You'd have to do something really drastic to need to change the temperature.
Bake time is almost entirely dependent on depth of batter rather than size of pan. As long as batter depth is essentially the same, so is the bake time. For ... |
How Can One Safely (in a Manner That Rids of Toxins) Cook Red Kidney Beans in a Pressure Cooker?
Since the chili bean mix that I have includes red kidney beans, and since kidney beans contain a very high amount of toxin in them, and will cause severe gastrointestinal illness if the kidney beans are not cooked long eno... | I think you're conflating two different cooking methods here. Slow-cooking and pressure-cooking are two opposite ends of a spectrum, with boiling in the middle.
Slow-cooking maintains a temperature below the boiling point (100°C/212°F) for an extended period of time. Boiling occurs at, clearly, the boiing point of wat... |
Can using a poolish or biga preferment help me make a less dense wholemeal bread?
I've taken up bread baking again recently, and I'm trying to improve my skills. One thing that still eludes me is how to get a less dense wholemeal loaf. I know that wholemeal breads are nearly always denser than white breads.
A recipe ... | I think I solved this myself in the end.
Basically I used the same recipe as before, however instead of a biga as I had planned, I decided to try my hand at sourdough. I had started making a starter a while go and thought it was time to give it a go.
This is the second time I tried sourdough, but the first time my star... |
Sous Vide Spoilage
Can food cooked by the sous vide method spoil once vacuum packed?
I sous vide spaghetti squash. I, then, vacuum pack the squash. Finally, I forget to put it in the freezer so it sits at room temperature for a day. | Yes, it can both spoil and be unhealthy, even deadly. The micro organisms and toxins they can produce were there before you put it the bag and vacuum sealed it to cook it sous vide. If the temperature you cooked it at was not high enough to kill the micro organisms and destroy their toxins, they are still there. Just v... |
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