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What other English names are there for dried grapes? In the US we refer to basically all dried grapes as raisins. In cooking shows in the UK I hear them refer to sultanas. I've also read that dried currants are really dried grapes, not actually the currant fruit that's been dried. Are there any other names? Backgroun...	Reading your question and all of the comments (that include some valuable information that should be in your question ;-) ) answering what you really need as knowing the English words only will definitely not help you when in Hungary as I've seen many translation errors reading ingredients even in sophisticated multi-...
How to roast vegetables correctly? I have heard that roasted vegetables are more tasty than steamed, but I have never been successful in roasting in small batches. What is the best temperature to roast and for how long? Should I add olive oil? How much?	Preheat your oven to 425F (218 C). Squashes and root vegetables will take about 45 minutes at this temperature. Mushrooms, cauliflower, broccoli, and brussles sprouts will cook in about 25 minutes. Cut your vegetables into evenly sized pieces. Place in one layer on a baking sheet (parchment lined is good for browning...
What's the best way to cut strawberries to consistent thinness, for dehydrator? I like making dried strawberries as candy snacks for my kids, but my knife skills aren't fantastic so the thickness when I hand slice is not consistent, also as I'm doing it it feels like something there should be a better solution for. I ...	Use an egg slicer to cut your strawberries. Google "buy egg slicer" for a vast selection to choose from
How do you barbeque a whole piece of fish? I tried having a visbraai this weekend and was a little bit dissapointed by the result. The skin of the fish sticked to the grill and the flesh stuck and crumbled on the grill. I suspect the weber was too hot. Any advice on barbequing a whole-piece of fish so that it does not...	I BBQ whole fish or fish filets with or without skin quite regularly. You suspect the BBQ was too hot, but usually BBQs are not hot enough (unless you were REALLY hot and over like 800F?). Make sure grill is clean and apply oil to the grill and to the fish. Put fish skin side down on the BBQ until crispy and flip fish ...
When should I add fresh fruits in homemade yogurt? I just bought an Instant Pot and want to use it to make yogurt. I found a recipe online for fresh fruit yoghurt that I want to try (https://recipes.instantpot.com/recipe/fresh-fruit-yogurt-in-the-instant-pot/). After scalding the milk, the recipe calls for the additio...	The Codex Alimentarius standard 243-2003 on fermented milk products, states in section 2.3 that: The non-dairy ingredients can be mixed in prior to/or after fermentation. So, yes the recipe is correct and you can even sell the product if you follow all the other WHO standards as well. However, as you introduce additi...
Storing olives that I seasoned I bought vacuum packed green and black olives in brine. I drained them, seasoned with garlic, oregano, and dried chili. I put them in sterilized mason jars, topped with olive oil, and sealed the jars. Can i keep them over winter?	No. You run the risk of botulism by creating an anaerobic (oxygen free) environment. It is possible that the garlic, chili and herbs could be the source of the spores that potentially produce the toxin. Sterilization of the jars is irrelevant. You can refrigerate and use the olives over the short term (4 days) but ...
Are all dark chocolates with the same amount of cocoa equal? I've noticed 3 ingredients in all dark chocolates: cocoa mass cocoa butter cocoa powder. This made me wonder if someone could have different ratios of these ingredients (like more cocoa powder than cocoa mass) and still have "dark" chocolate with X% of coc...	There's just a ton of different types of dark chocolates out there that cater to all kinds of needs: Chocolatiers Bakers Gourmets ... To answer your questions: Yes, it's rather easy to have a "more fluid" dark chocolate that still contains a high % of pure cocoa and cocoa mass by adding more cocoa butter. Cocoa mass...
Substitute to grain mustard I am planning on doing a recipe of mustard sauce pork. Here is the recipe for the sauce (quantities are approximate, the recipe is inspired from a Gordon Ramsay Youtube video): Ingredients 1 tbsp vegetable oil 1 tbsp garlic 1 tbsp chopped shallots calvados chicken stock cooking cream 1 tbs...	Yes, add the mustard seeds to the Dijon mustard and add a splash of vinegar, stir well and let it sit like that for 24h. For the impatient / I don't have 24h ;-) Microwave the newly created mixture for one minute @ 750W (without the metal lid on!) and stir again after microwaving. (Use oven mittens!)
Freezing flavored/infused oils I'm looking to make a variety of infused oils (lemon zest infused, garlic confit oil, herb oil, etc--all strained with no solids left) to have on hand. Unfortunately, most recipes recommend to use infused oils within one week, which in most cases would not be possible in my case. I'd li...	You should be fine. In fact, there is advice on preserving fresh herbs by freezing them in ice cube trays filled with oil - I tried it once, and enjoyed the results. So I'm pretty sure the flavored oil will also keep well. Maybe not as perfect as on the first day, but still plenty of aroma.
Will agitated already set custard re-set again? Assume that I will put cream/yolk mixture in to a water bath (in a container or a bag) let it there on 80C for an hour. Cool it. This will set. If I agitate this liquid to make it pourable. Will it undisturbed set again? And what will be the level of "firmness" to origin...	No, it will not set again at all. The explanation behind it: The custard is not a gel, it is a mixture of proteins, fat globules and other stuff swimming in a liquid (or maybe gel?). You start off with normally folded proteins, which during heating lose their quarternary structure and "hook" each other, thus creating ...
what difference does slow cooking onions with/without broth make? I'm reading recipes for slow cooker onion soup (and onion soup in general). There seems to be two camps- cook the onions with broth (~8 hours), cook the onions without broth (~6 hours) and add it in for the last leg of cooking (~2 hours) what difference...	The issue is caramelization-- by cooking onions fairly slowly for a long period of time you can bring out the natural sweetness of the onions and caramelize the natural sugars present in the vegetable. Onion soup (assuming you mean a French onion soup kind of onion soup) starts with caramelized onions and then adds br...
Why does Phillips Crab taste like chemicals, unlike M&S's Orkney Crab that tastes natural? BC supermarkets stock only Phillips Food for picked crab meat. Thrifty Foods sell them in plastic cylinders: To me, Phillips's crab always tastes wacky, like chemicals. Does anyone taste this or know why? In England, I stumbl...	A quick comparison of the listed ingredients shows only crab meat for the M&S products (clearly visible in the photos in your question), whereas the Phillip’s website of the pictured product says: Ingredients: Crab Meat, Sodium Acid Pyrophosphate (SAPP) added to prevent the formation of struvite crystals. Sodium Acid...
Eggs used as Binders Eggs are commonly used as a binder in meatballs and other foods. If separated, is one part of the egg a stronger binder: Is the white a stronger binder than the yolk? Is the yolk stronger than the white? Is either separated portion a stronger binder than the whole egg?	Further research using Google has provided the information I was seeking though not in the form I had posed my question. It might be helpful if I first state what I'm ultimately trying to achieve: I want to make chicken nuggets using only chicken thigh meat (and possibly chicken skin). On my previous attempt, I used...
How to eat wheat as a staple? I'm wanting to stop having rice as my staple and try something else. I was thinking to try wheat however I never heard that people eat pure wheat daily like they eat pure rice daily like in the far east. What I mean to say is wheat is often associated with bread, biscuits, cereals which ...	Some forms of wheat are suitable for immediate cooking in a similar way to rice, such as Bulghur. This is traditional in much of the Middle East, and has been par-cooked prior to sale. Cracked wheat is also available, but requires longer cooking. Note that terms overlap and even manufacturers can be vague. Whole whe...
My mom says to knead bread doutgh after rising My mom's bread making bread process is to let the dough rise before kneading. She mixes well, then lets the dough rise, about one hour. After that, she kneaded it briefly. Then immediately formed into roll shapes and placed into the oiled pan. Then she had a shorter risi...	It isn't "rising". It's autolysing. What she's doing, knowingly or not, is letting the flour absorb all the added moisture which will let the dough stretch and trap expelled gas from the yeast. If one just starts kneading without autolysing, it's just stickier and messier until this happens sometime during the kneading...
Why is my pizza dough so tough? I'm using Ramsay's recipe from the US version of his Home Cooking book. The recipe is: 4 cups bread or 00 flour Two 1/4 oz packets of yeast 1 Tbsp sugar 1 Tbsp fine sea salt 1/4 cup EV olive oil 1 and 1/3 cup warm water for the yeast The first few times I've made this I just used AP flo...	If I'm understanding correctly, the crust came out okay when you used AP flour, but was more difficult to work with and came out tough when you used bread flour. So to answer your question, yes, you do need more water when working with bread flour than when working with AP flour. From Serious Eats regarding bread flo...
Alternative for tartar sauce? Is there a substitute for tartar sauce? It is difficult to find in India. I need an alternative that can be obtained in Indian markets.	Tartare sauce is mayonnaise with capers, pickles and lemon juice. Recipe varies to consumer taste. It's easy to make at home.
Burn stains inside microwave I heated a dish that my local fish store said was in a microwave-safe aluminum foil. Now I have a brown (chocolate looking) residue, mostly on the sides of the inside of my microwave. I have read that I can sprinkle baking soda, then add acetone (followed by liquid coffee) to remove these ...	Acetone is not considered a carcinogen in the United States The Material Safety Data Sheet can be found here. It is the active ingredient in regular nail polish (varnish) remover. It may remove the 'paint' from surfaces. It is legally sold in the United States. It is highly flammable and explosive in the right concen...
Can I use chicken brine as a base to make a broth? I just brined 2 chickens which I am about to roast. Once the roast dinner is over, I anticipate there will be some chicken and carcass left-overs which I will boil in a pot of water to make a broth, and then probably chicken soup. Can I reuse the brine that the raw c...	Tasty and quite salty, YES, (the taste will be salt!) with need to water down are probably GROSS understatements. You gain nothing trying to save/reuse it. Discard it! It will have very little flavor besides salt and very few, if any nutrients.
Dehydrated Fish Bone Broth I'm trying to determine conversion for US. - dry teaspoons to ounces and grams, namely 1 tsp, 1-1/2 tsp, and 2 tsp. Every conversion table I've seen shows different values. The one I often found was: 3t, 1/2 oz, 14.3 g. If there is consensus, I'll just work it backward, but I really want thi...	Part of your problem, as stated, is attempting to convert volume measurements to mass measurements. You cannot do that without knowing the bulk density of the materials and tossing that factor into the equation ie. a tablespoom of cornstarch (UK corn flour) does not have the same mass as a tablespoon of fine salt. (In ...
Stack oatverflow Every time I follow the directions on my instant steel-cut oats they bubble up and overflow. I am using the microwave instructions. 1/3 cup of oats 1 Cup of water Microwave on 70% power for 4 minutes What am I doing wrong? Also am I just a probability wave traveling through space-time?	I don't think you are doing anything wrong. I think it is your microwave. For breakfast I have a bowl of 1/2 oatmeal and 1/2 Rogers Porridge Oats.(oats, oat bran, wheat bran, flaxseed) I make it at work in the microwave in our lunchroom. It never boils over. But on the weekends I had problems with my microwave at home....
Is there any difference between wholewheat pasta and wholewheat sphaghetti besides the shape? I'm asking about the plain food as you would buy from the shop which has no extra ingredients. It seems to me they are both pure wheat just in different shapes. Is that correct or has one been processed more than the other ...	Spaghetti is a type of pasta. "Pasta" is generally used as a generic term for Italian noodles; you can see more shapes of pasta here. If the ingredients are the same, the processing is likely the same––most dried pasta is just flour and water.
Made a bland curry, it's cooled down and about to freeze it. Help! I've just made a tasteless chicken and veg curry. I have put various spices in, but it's still bland. It's cooled down now and I was going to freeze it tonight as I've made it to take camping next weekend, so will be heated up again then. My question i...	I have no idea how you're going to reheat your curry, but if we assume it's in a pot over the campfire, you have a few options: Bring spices with you, bloom them in oil, then add your pre-made curry to reheat. Make and cook a spice paste ahead of time (or buy one), as it won't have the 'raw' spice qualities that usi...
Washing oil off of hands I made a recipe that was more hands-on and the recipe had a decent amount of oil, so I was wondering what is the most efficient way to get the oil off? I tried wiping my hands before washing them, but there is still a feel of the oil.	Wipe your hands with a cloth. If there are still traces of oil, wash your hands but use dish soap. Otherwise, get gloves while doing hands-on baking next time.
When a recipe calls for brown sugar, could I use white sugar instead? I don't really use brown sugar that often and I would like to know, if I am baking a recipe that calls for a cup of brown sugar, could I use white sugar instead? If not, why? Do they not "bake" the same? Thank you!	Yes! Brown sugar is nothing more than white granular sugar plus molasses. That's it! 1 Tbsp molasses per cup of granular sugar = light brown sugar and 2 Tbsp molasses for dark brown sugar. There is no need to waste your money buying either, or worse, both. Omitting the molasses and just using plain white sugar in a rec...
Can mold grow in vinegar? I found this: The bottle has a best by date of 2022 and was opened a few months ago. Is that common that mold can grow in vinegar?	Normal vinegar concentration (usually around 5% acetic acid) is too acidic to grow mold in the vinegar itself. Mold can sometimes grow on the bottle or on the surface of the vinegar. It isn't dangerous and can be wiped/skimmed off. What you are seeing is called the mother. Vinegar is produce when acetobacter bacteria ...
Please help me understand shrimp varieties I cannot figure out how shrimp works, can somebody please explain it to me? The Wikipedia is useless, it just says there are hundreds of species, and "five" commercial species (with no pictures) none of which sounds like anything I have been eating. The background here is tha...	From your photos, the "disgusting grey" shrimp are raw and should be cooked before using in shrimp cocktail. I assume that the shrimp you used to buy were pre-cooked, peeled, tail-on.
Energy bar is too soft I'm trying to make a recipe for an energy bar that can keep it's form, doesn't melt in above-average temperature, and doesn't stick to the teeth. I want to use a minimum amount of ingredients. For nutritional profile I have settled with roasted peanuts and sesame seeds. I use dates to bind them,...	It sounds like what you need is a powder, you could try a protein powder, or you could use peanut butter powder, which is a good thickener. Chia powder is also a great binder. Another option would be a gum like xanthan or guar gum. Heat is another option if you aren't baking these already, heat will drive out moistur...
Freezing bread baked from frozen yeast bread dough If I prepare yeast bread dough, freeze it after the 1st rising and shaping, then thaw it and let it rise again before baking, can I then freeze the cooked bread for later use? Or will it have less flavour?	Freezing does not adversely affect the flavor of bread. If anything there might be slightly more flavor from the bit of extra fermentation. If your bread proofs sufficiently then the fact that the dough was previously frozen is irrelevant. The freezing of the dough before it is baked and freezing the bread afterwards a...
Why do shrimp / lobster / crab turn pink or red when cooking? Cooking is a form of chemistry - so there must be a scientific reason behind this. Why do all crustaceans turn pink or red when cooked?	Crustaceans like shrimp, lobsters, crabs and crayfish have a pigment called astaxanthin in their shells. Astaxanthin belongs to the terpines class of chemicals of which the carotenoid ¹ class is a subdivision and, in a marine environment, gets produced by an algae that is subsequently consumed by crustaceans (and othe...
Badly burned hand on pan sitting on unlit burner Can a pilot light on a commercial stove cause a thin aluminium pan to get so hot it causes a palm burn bad enough to blister? The pan was moved for cleaning and was on the unlit burner for about 15-20 minutes. Updated/Edited 10-14-18 Yes, the whole palm got burned becau...	Yes, aluminum is a good conductor of heat and a pilot light is a fire, even if it's a small one. It's happened to me as well.
Overcooked yogurt : what did I actually do? I tried to make yogurt by slowly heating yogurt diluted in milk, but I forgot to watch it. When I checked a few minutes later, it was above 70 °C and the whey had separated from the "yogurt". The result smelled like yogurt, but it was very lumpy and quite dense, it looked a ...	Short answer: That is well above the 130°F (55°C) at which the bacteria will die. You over coagulated your milk proteins and made cheese. Long answer: After scalding and cooling, yogurt is kept warm to incubate the bacteria. The bacteria munch on lactose in the milk and produce lactic acid. The acid denatures the milk ...
White efflorescence on home-dried prunes After a year or so of storage in ZipLoc bags in the fridge, my home-dried prunes have developed a bit of whitish crust. At first I thought it was mold, but it seems like a crystalline efflorescence, and doesn't smell or taste bad. The prunes seem normal and taste fine. The pru...	I recently got a box of dried fruits (including plums) from a friend. There was a note on the box: 'never mind the white crust, that's just sugar'. I'm quite sure your plums have sugar on their skin. Or maybe some dried potassium sorbate but nothing harmful.
How could I split the proving and baking of bread over 8 hours plus? I'd like to bake my own bread now and again, but timing things like proving and baking around a regular work day make it practically impossible. I'm not going to get up at 4am to make dough so it proves in time to be baked before work, and the kitche...	I have had luck with refrigerating dough after the first proof and deflation. I allowed it to rest in the refigerator for about seven hours then removed it to the countertop for the second rise followed by baking. (The second rise will require more time than had it not been refrigerated, as the dough is cold) This was ...
How can I get rid of as much oil from my schnitzel after deep-frying it? My issue with my favorite food is that it has so much oil in it. I'm using simple sunflower oil to deep-fry my schnitzel and it comes out delicious, but it has too much oil in it. I use napkins to dry as much as possible but it doesn't do a great...	Heat your oil to 375 F (190 C). Use a oil or candy thermometer to make sure you maintain that temp. Fry your schnitzel. Once cooked, make sure to drain by holding over the pan...or use a basket or skimmer to shake excess oil from the cooked schnitzel. Remove as much excess oil this way as possible. Move to absorbe...
Black bit in olive oil Should I be concerned about a tiny black bit in my olive oil? I thought maybe something fell into it or perhaps it's a bit of olive sediment. It looks like a very tiny flake of something the size of a tiny bit of dried herb. Is that a problem? I keep thinking that anything left in oil is a bad t...	As per your additional comment it's very probably a slice of olive skin and as high-quality olives are preserved in virgin olive oil, this will most likely not make any difference to the food safety nor taste of your product. Having said that, without a biochemical analysis of the speck we cannot be 100% sure and it co...
What is the appearance of expired brown sugar? I have a bag of brown sugar that I never noticed in my cupboard, and I needed it for a cookie recipe that I decided to make today. The brown sugar has been there for about a year, and it looks really packed together. Is it safe to use?	Any package date would be a "best by" date, which would indicate quality, rather than safety. Really, the only risk is that the flavor has degraded. If the sugar is hard, you can put it in a microwave-safe bowl with a damp paper towel. Cover the bowl and microwave in short bursts (10 - 15 seconds), breaking up the ha...
It seems, acidity prevents pasta from being overcooked? Usually I cook the pasta in boiling water... add it to sauce in the pan, another 2-3 minuts and done. But today I've tried to cook pasta in the sauce. Sauce: pepper + onion + garlic + flour + tomatoes + wine. I've added a little bit water + Raw spaghetti. They w...	No, it has nothing to do with the acidity of your sauce. It took a lot longer to cook because of the prevalent temperature throughout the pan, and the mass of the material being heated. Sauce + Noodles is a lot to heat up, a lot more than just a pot of water. It's also unlikely you fully boiled the Sauce + Noodles as y...
Medium-rare sous vide steak - achieving coloring without slicing? I have a nice piece of prime beef (for the sake of example, let's say NY strip or filet; I observe this with both cuts). I cook it sous vide at 130 degrees for 45 minutes. I immediately pat it dry and sear in a very hot cast iron at 1m/side. If I immed...	My observation for cooking steak sous-vide and avoiding this issue is as follows: If I cook it in a complete vacuum, it really stays gray for a longer time. Cooking in a zip-loc bag helps me shorten the time the steak turns red. Normally you’re not supposed to rest the steak after sous-vide cooking. However, resting c...
Bay used to crisp fermenting pickles When bay leaves are specified in a recipe should they be fresh or dried ? How many bay leaves per quart are required?	My dad uses fresh bay leaves because he has a bay plant in his yard but, in general, when a recipe calls for bay leaves, it means dried bay leaves. They're cheaper and much easier to find and - in general, considering how they're used - they provide the same results in the end. To quote Cook's Illustrated: Fresh vs. D...
How to freeze mango puree? This last season, I tried freezing mango puree. My google research told I me I can just freeze them as is. But when I thawed them, puree had lost its taste. What did I do wrong?	I usually freeze mango slices in a ziplock (note that it's best to place it in a single layer in the freezer) then I let them thaw for a few minutes (3-4 minutes) before I blend them and that's my go-to mango smoothie/puree recipe. The issue with your method might be that you let it thaw completely for a long time wh...
What is that tool called for scraping vegetables? There is a specific kind of tool I want that is used to scrape the surface of vegetables in order to turn them into thin strands for spaghettifying or hash browns, but I don't know what it's called.	From your description, I think you are referring to a julienne vegetable peeler. There are many different styles. Some may julienne on one side and peel on the other. Others may have interchangeable blades. And, as you can see in the lower picture, they can make different size cuts. If you do a Google search, I'm sure...
My bread recipe book isn't linear with its ingredients? The book that came with my bread maker machine has bread ingredients and quantities in the back but I note that they aren't very consistent in terms of quantities. Take a look at this sourdough: I note that the 1.5lb loaf uses the same amount of sugar as a 1lb l...	Mine has only 2 sizes but also has some nonlinearity. You see it with the water as well (in yours and mine). Things like the rate of temperature change, and therefore the rate of rising, will depend on the total quantity, and some change in the proportions of the ingredients will offset that. Yeast multiplies, and a ps...
What happens when chocolate is overheated further than 50C/120F? I've been googling about this for a while, and it seems to be a common practice to avoid overheating chocolate in the context of tempering. Here's an example source mentioning the fate of overheated chocolate: How to Fix Overheated or Seized Chocolate D...	What you get is something like a Hershey chocolate bar: To someone who's only ever had Belgian or Swiss high-quality chocolate his entire life, and tries a Hershey Chocolate bar late in life, it'll taste "burnt" and not nice at all, whereas if that's what you grew up with, it'll taste "normal"... As you're wondering w...
How to soak no boil lasagna noodles in water without them sticking to each other? I like to soak no boil pasta noodles in water before layering them since it gives them a special taste. However the noodles like to stick to each other in whatever container i put them in. How do you prevent them?	Layer them between wax paper, parchment paper or microwave cling film.
Post harvest treatment of organic limes vs conventional limes If both come from Mexico to Europe in the same amount of time on a ship, how do organic limes stay unmoldy while conventional ones need fungicides?	It's a common misconception that organic produce doesn't use any kind of pesticides (insecticide, herbicide or fungicide) or other 'chemicals'. Unless you're buying apples from someone's back yard, there is some form of pesticide on it. Organic produce is simply limited on which types of pesticides they can use. Your l...
Fat content in chocolate chips Recently I got a bag of dark chocolate chips, 12oz (340g) for $3.95. (15g per serving) It's total fat content is 4g, 2g of which being saturated. The bag does not state the cocoa content percentage. (40g per serving) In comparison to another bag of chocolate chips of the same brand label...	The second pack is a very slightly higher fat content, but as chocolate is cocoa solids+cocoa butter+sugar, we still can't be sure about the total cocoa content. The melting point of cocoa butter isn't well defined, but two different dark chocolates will have a very similar melting point, so both will melt in baking, a...
Is it safe to eat cooked food that falls on the stove top? Ex) I cooked rice and was scooping it out of the pot and a some of it fell on the stove top. Should I discard of this rice or is it okay to eat?	I consider my stove top the same as my counter top. If I drop food on a clean counter top, I have no problem scooping it up and using it. On the other hand, if, for example, I had just been preparing raw chicken on my counter top, I would not. Your stove top is no different. This is simply about cleanliness.
Make catsup more clingy I made traditional catsup with tomatoes, vinegar and spices, boiled down. It is very tasty, but consistency is quite stiff, with a lot of structure. The problem with this is that it does not dip well. For example, with shrimp cocktail, it tends to fall off the shrimp and not stick to it. I thin...	The go-to industry standard additive to ketchup to make it "optimally clingy" is xanthan gum. It makes all water-based fluids into shear-thinning non-newtonian fluids, which means they flow just okay out of a bottle, but cling to surfaces well. If you can't (or don't want to) use that, there's a bunch of easy natural t...
Is water on the outside of an electric kettle dangerous? When filling our electric kettle with tap water, I’m carefully avoiding any water trickling down the side. Others in our household are less careful. If we let water run down the side, will it damage the kettle and reduce its life? Is there any other reason it co...	Kettles often drip a bit when they pour, and that runs down the outside. So a kettle has to be designed for a little water on the outside (though clearly not for a complete soaking). If you have a shiny kettle and like to keep it that way, limescale will be increased by getting it wet more often, but that's the only re...
Why should milk boil to the rim? In some cases hot milk is needed. My example is a ready made mixture for milk rice. The direction says I should heat the milk until it shows foam raising, which often raises up to the rim (or more). I would think it is enough to heat to 2 °C below boiling should be ok, for example? Or ...	There are some applications where actually boiling the milk is needed, for example when you want to precipitate out some of the proteins - they build that fuzzy film on the bottom and the skin on top during cooling. In other cases, it is about sterilization - for example for yogurt, you keep the milk boiling for longer...
Cinnamon or cinnamon and sugar Does cinnamon go bad? I have a small jar of cinnamon and sugar and some of the people in my family are absolutely religious about the best by date.	With spices, that best by date is for flavor, not for safety. This site states that, under good conditions, you can use cinnamon for 6-12 months after its best before date but notes that, as I've mentioned, it's not harmful, it's due to loss of flavor: Of course, the shelf life of cinnamon is shorter if it is not stor...
Reason of putting clarified ghee on Modak "Modak" is the sweet dish generally prepared for Lord Ganesha in India. "Ukadiche Modak" is the sub-type of Modak. It is usually cooked in steamer. It does not get fried (or deep fried). I would like to know what is the reason of putting clarified ghee on Modak while eating? ...	Golden goodness of ghee has a special value in the culture and cuisine of Indian sub-continent since ancient times. Ayurveda suggests it promotes digestion and increase the absorption of nutrients. Adding warm ghee to any meal enhances the taste significantly. An example is the 'tadka/tarka' added to lentils('daal') o...
A good way to smoke Picanha? My friend and his Brazilian wife are pretty crazy about Picanha. As I understand it, this cut is also called Coulotte and is a part of the top sirloin cut with a fat cap on top. Typically, it's skewed and cooked over an open flame - which hardens the fat and provides for a nice char over ...	I'd put it in the smoker low&slow until the desired internal temperature is reached (minus some degrees, depending on the size of the meat), then brown it in a hot pan.
Baking great chewy oatmeal cookies with Quaker Instant Oatmeal Fruit packs I recently bought a box of Quaker Instant Oatmeal Fruit and Cream Variety Pack, and I want to use a few of the packets for baking cookies. Can these packets be used in a regular oatmeal cookie recipe to bake chewy oatmeal cookies?	You probably could, but it'd be a little difficult to get right. You'd want a recipe that calls for instant oats, since that's what's in your packets. And they're also close to 1/3 sugar by weight, so you'd need to reduce the sugar in the recipe. Depending how much of the sugar that ends up being, that could cause addi...
When to add Milk powder while preparing a cup of Tea (Chai)? Tea is prepared by adding water+sugar+tea powder in a bowl, and boiled it properly. After pouring into the cup, I added 2 spoon of milk powder (Nestle product) and stirred up well. But I found big granules of milk powder at the bottom of cup (after drinking ...	Some powders mix better with cold water than hot, and milk powder seems to be one of them. Making a paste using a small amount of water also helps. You can make a paste of cold water and milk powder in the cup before adding the tea, or you can make the paste, add the tea, optional sugar and more water, then boil. You...
Should you wash beef before freezing? I have bought a 3 kg vacuum-sealed package of ribeye steaks. The steaks are very fresh and are essentially floating in blood. I would like to repackage the steaks one by one, so that I can thaw them separately. Should I wash them before freezing, or is it ok to directly package th...	Just a note, a pet peeve of mine and something that may help you feel better, that red liquid is not blood. It is Myoglobin, a protein that found only in muscle. Blood tends to spoil very rapidly and meat which was not properly drained of blood will typically spoil or at least taste unlike what you want. Myoglobin howe...
Difference between cocoa and cacao What is the difference between cocoa powder and cacao powder? Can they be used interchangeably (taste and function the same)? I understand somewhat the processing difference. It's like cold vs hot pressed oils, cocoa is "hot pressed" and cacao is "cold pressed" so I would imagine tha...	I learned* that before roasting, the (raw) beans are called cacao, after roasting it is cocoa. And yes, that does noticeably change the smell and taste. AFAIK, only special kinds of cacao are consumed without roasting. I recently had some samples of raw cacao and roasted cocoa beans in the lab (same kind of cacao, sa...
Over proofed dough still good? I decided to make a 2.5kg sourdough to make bread and pizza out of it. I used the following formul	76% hydration, 2% salt, 20% of starter (100%). I mixed the flour and water and let it autolyse for about 2 hours. After that, I purred in the starter and salt dissolved in water. I mixed by hand until the gluten was formed. After that I left it to bulk ferment over night. I left it covered in the oven with the oven lig...
What N+ stands for in French and Dutch descriptions of a spread / cream cheese? I have a Polish spread cheese that is also marketed for Dutch and French markets and thus has descriptions in three languages. Polish and French or Dutch names differs by number used in it. Polish name's equivalent to English is "spread ch...	The edited question gives three numbers. 23.5 grams / 24.7% fat This is the percentage of fat by weight. V.G / M.G: 70% M.G. is an abbreviation for matières grasses (i.e. fat: think of foie gras!). I'd guess V.G. is the corresponding abbreviation in Dutch. Anyway, this refers to the percentage of the dry matter in the...
Should I use raw beets in my smoothie recipe? I have a smoothie recipe which requires beets, and having never prepared raw beets, but only ever pulled the, from a pre-canned jar, I'm wondering how to proceed. I'm reading the cookbook "100 Best Smoothies & Juices" and making Beet, Pear and Spinach juice from page 96. ...	It sounds like this a juice recipe, not a smoothie recipe. It may work if you put it in your blender, as I've seen recipes for smoothies with similar ingredients like this one but it will probably need some more liquid. When you juice, you definitely use raw fruits and vegetables but you need to run it through a juice...
Is it safe to use raw mushrooms to flavor a broth? I'm following a recipe for making ramen broth. It says to use chicken stock and boil it with several fresh ingredients for 30 minutes to flavor it, one of which is mushrooms. Being a very inexperienced cook I searched online for how to handle mushrooms for cooking. O...	In Norway lots of people still pick their own mushrooms and the Norwegian safety rules for mushrooms picked in the wild do not apply to Champignons you buy in a supermarket in 99.99999% of all cases. ¹ Note ¹: Unless something went horribly wrong in the food supply chain.
How do I get my pizza dough base really crispy? How do I get a crispy crust for wood fire oven pizza? Do I knead the dough enough for a windowpane test? Do I add oil while kneading? By crispy I mean real crisp on the base yet smooth as you bite further into it. Not crispy crunchy like short crust pastry.	This may be more of a function of cooking surface and temperature, but there are a couple of other issues too. Traditional Neapolitan pizza is fermented at least overnight (which reduces the the need to knead intensely because gluten develops over that time). This type of pizza dough has a fairly high hydration and n...
Is it okay for oil to smoke in stir-fry? I've always been taught that when frying anything at all, it's of the utmost importance keep the oil below its smoke point. Once the oil starts smoking, I've heard, it's game over-- the oil is denatured and everything in it will have its flavor ruined. And, from limited experie...	Yes, there's smoke coming off the oil, but it's not heavy, black smoke. If you're frying things, when I see that, it's a sign to either get the pan off the heat, or to get food into the pan to cool it down. When you're stir-frying, you want very high heat, so you're often working right at the smoke point. Whereas, for...
Mayonnaise advise I am making vegan garlic mayonnaise at home using soy milk as an egg alternative. The taste is good on the day I make and bottle a batch. For some reason, however, after two days the mayo breaks up into curd in one bottle, and another bottle is bursting out and the mayo is fizzy. I'm not sure what co...	The fizzing is a warning sign: There is unwanted life in your mayonnaise. The fizz indicates microbes - bacteria and/or yeasts - growing in your bottles. The fizz is likely CO2, a byproduct of their digestive activities. Any food with signs of unplanned and unknown fermentation processes is not safe and should be disca...
Can one eat a balanced diet if one only cooks once a week? Is it possible to have a balanced (healthy) diet if one only cooks once a week? I am talking about batch cooking, not eating lots of costly pre-made foods. ”Pre-made food” refers to pre-prepared salads, microwaveable dinners, and other similar foods, which ar...	The types of foods that reheat well are also quite suitable for being balanced in one main dish. Generally speaking, dishes with stuff in sauce freeze/chill and reheat well. So stew, curry, chilli, ratatouille etc. should work. Any of those can be made with plenty of veg, which is important if you're aiming for a balan...
Adding tomatoes to pizza dough I want to try this pizza recipe and it calls for putters beets to be added to the dough to make it red. Currently, I have so many tomatoes. Would replacing the beets with tomatoes affect the crust at all? The recipe is here: https://www.google.com/amp/s/tasty.co/recipe/rainbow-sheet-pan-...	I would guess that (a) the water content of tomatoes would be higher, for which you would have to compensate, and (b) they won't color your dough as dramatically as beetroot, but they might impact the flavor more.
How do you split Chickpeas? I'm currently reading a South-Indian cookbook which is adamant that you only use split chickpeas in the recipes, but I can only find the unsplit variety. What does it actually mean to split chickpeas and what is the method? The cookbook gives the following advice. Split Chickpeas--Chana Da...	Chickpeas are whole legumes commonly known as garbanzo beans. When these beans are split and husked you get split chickpeas or Chana Dal. Not really orange in color, but more like yellowish. Considered a lentil, Chana dal(Split chickpeas) is commonly used in Indian cuisine and usually sold in Indian/Pakistani/Banglades...
Super tiny bugs in store bought raspberries For a while now, I've been seeing incredibly tiny bugs in store bought raspberries. They survive refrigeration and I can rinse them off (I think, can't be sure due to their size). They are really really small so I can't take a picture. They look like a little dot and do not ...	Its probably pretty natural for there to be tiny little bugs in the fruit. One thing you can do is soak them in a bath of cold water, lemon juice and maybe a splash of white vinegar, but not too much as you don't want them to take on that vinegar taste. You can spray them down with baking soda and lemon mixed with wate...
Is it possible to remove the smell from rice mistakenly stored in a detergent box? By mistake I stored rice in a detergent box. I took it out for cooking, but it smells like detergent. What should I do? Is there any trick that can remove the detergent smell from rice, or is it not safe to use?	The simplest trick is to place all the contaminated rice in the detergent box in the nearest trash bin, then obtain new rice. When it comes to cheap food staples like rice it's not worth the risk of eating tainted product, specially with substances that can wreak havoc on your digestive system like detergents.
What can I mix with a sweet liquor to cut its sweetness? I have a flavored liquor, Salted Caramel Crown Royal, that is really sweet. What kind of mixer could I use to cut its sweetness?	Add a splash to hot coffee for a fabulous liquor coffee, or use with cold brewed coffee in a Tiramisu dessert. Adding fat (i.e. mascarpone) and bitterness (i.e. coffee) or sourness (i.e. citrus suggested in first answer, or natural yoghurt) will help balance the sweetness. Also chilling sweet food and drink reduces th...
Canned corned beef dinner, for hiking Am wondering how to make palatable dinner with canned (European) corned beef (aka bully beef, not the same as American corned beef). This is for camping/hiking, so preferably not involving too many exotic ingredients and simultaneous operations. Assume a stove, a frying pan, a cou...	You can make a dinner based on corned beef all from tins, but of course that's fairly heavy for hiking. Fresh veg cabln be lighter and keeps a few days. Tinned potatoes are the key to a traditional one-pot camping meal, fried first if you have some oil or margarine with you. Then it depends what you feel like, but bak...
When conserving food in jar, why is the jar turned on its head when cooling? I am talking about the process, where you cook food, for example, a vegetable and conserve it in a jar. The jar can then be stored in a non-refrigerated area. Many recipes include adding salt, vinegar or some other preservative to the jar. ...	Generally turning a jar upside down after filling is a alternative to a proper hot-water bath, not an addition to it. This is known as the inversion method, and is used by many cooks of jams, jellies, mustards, and other very-low-risk canned foods. The idea of inversion canning is that, by forcing the air in the jar t...
1 ltr Milk is not curdling even after squeezing 2 lemons; What could possibly wrong? I was trying to make Paneer (a type of cheese). So I boiled once then added 2 table spoons of lemon juice. Milk should be separated out instantly from water but it's been 20 minutes.. And milk is still unchanged.	Milk proteins will coagulate at particular temperatures and Phs. You wrote that you used 2 Tbs of lemon juice but you didn't say how much milk you added that to. If you used too much milk then the mixture will not be acidic enough. Follow a recipe. You also wrote that you boiled the milk once. I don't know if it is a l...
Forgot to add Sugar in cookie dough . Is there any way to add sugar? While adding ingredients to mixture(for cookies), I forgot to put brown sugar.. Now that when i've baked cookies, what alternate can I add to retain their taste?	There are tons of things you can add to them after the fact: Icing Jam Crème au beurre with lots of sugar Whipped cream with 2 packs of vanilla sugar instead of one Grated chocolate Honey ... With some of the above (like jam, chocolate and honey), you can put them into the oven again at a low temperature (50°C / 120°...
Mondernist Green Tea Microwave Sponge Cake - Siphon charging I just saw a recipe for microwave sponge cake. The mixture is strained before putting in a siphon and charging. However, there is no mention if that is a NO2 or a CO2 cartridge. Can someone confirm?	This type of "modernist" microwave sponge cake is usually charged with NO2. One tip, since they can collapse rapidly after cooking: It is best to flip the cakes over when you remove them from the microwave, so that the cup is upside down. Let them cool a bit that way, then release them from their cup.
How long does it take to pasteurize something at 60C? Take for example a custard. I recall reading somewhere, probably on the internet, that heating it to 70C will kill all the bacteria in it for sure. I also recall reading that holding it for 5 minutes at 60C will do the same thing. I’m having trouble finding a prope...	According to J.D. Schuman, info that I found in Douglas Baldwin's guide for sous-vide: Place egg in a 135°F (57°C) water bath for at least 1 hour and 15 minutes (Schuman et al., 1997). J. D. Schuman, B. W. Sheldon, J. M. Vandepopuliere, and H. R. Ball, Jr. Immersion heat treatments for inactivation of Salmonella ente...
Is it possible to freeze my own 'oven-fry' crumbed food items? I cook quite a lot for a less able person, who would find it impossible to shallow fry the fish-cakes I make for her, but who would be quite capable of taking them from frozen, or defrosting them, and baking them in an oven. The ingredients (fish,potato,se...	I have experience with 2 methods: The "parfrying" method: Heat your favourite deep-frying oil to 175°C (350°F) Fry the crumbled food items until the temperature drops below 175°C (on most fryers: until the red temperature light goes on, on some: until the green temperature light goes off) Let the items sit above the ...
Prevent noodles from sticking when leftover in fridge and sorry for the basic question but I'm a... basic cook. I'm trying to replicate a simple meal I buy at the local shop which is fine when eating hot, but when cooling, leaving in the fridge and eating during the week, the noodles always stick together. These are t...	The cooking method for the noodles you're using says: Allow 1 block of noodles per person. Plunge them into a pan of boiling water and simmer for 4 minutes. Drain well and toss in a splash of soy sauce. When serving as part of a stir-fry: Rinse in cold water, drain, then add to the wok, tossing all ingredients togeth...
What type of flour is ideal for sourdough? I have found a recipe for sourdough starter culture that calls for 50 grams of flour with 50 ml of water, but the recipe does not state what specific type of flour you should use. Can you use any type of flour for the sourdough starter or are there types of flour that will gi...	Tartine Bread by Chad Roberts (which is a wonderful book, by the way, and the bread is fantastic), recommends using a 50/50 mix of white and whole wheat bread flour. He also says all-purpose flour is fine for a starter as well. Self-raising flour would definitely not be appropriate, since it has baking powder in it.
Little maggots on top of my home-made apple cider vinegar, is it bad? This was my first attempt at making apple-cider-vinegar at home. I did this all following a tutorial from YouTube. I simply cut a few apples and put them in a clean jar with sugar+water. I set the lid over the jar but did not tighten so as to allow ...	I wouldn't even try to salvage this. It's not worth it. The two main problems I see are: You don't have enough liquid. There should be enough water and apple juice that apples can drown in it. Even with a lid on, there should be a gauze under or over it. Like in the old pictures of a jar with anything sweet. Becau...
Thumbnail sized worm found in different places around the kitchen. What is it? I have been finding these small worms around the kitchen, sometimes around packaging of salt, for example, sometimes on the ceiling. This is what they look like: Are they dangerous? Are they early state fruit flies or anything to do with f...	The photo together with the description of their behavior shows that you have an infestation of pantry moths. What you found are the larvae at their last stage before pupating, they tend to wander around a bit before doing so. Before, the larvae were munching on food somewhere in your home, leaving their feces and ofte...
Temperature range for canned goods Temperature range for canned goods? The question is about home canning in glass but I suspect the same applies to commercial metal cans. I have read under 70 F and bad things happen fast at 100 F. Is there a lower bound? If they freeze will they survive. I want to set up an outdoor...	I don't know that outdoors would be the best place to store your home canned goods. Even in an insulated cabinet, that the sun doesn't hit, the temperature in the cabinet may rise in the summer above recommended levels. Also, humidity may rust your lids(and bands, if you leave them on). From Nation Center for Home Food...
Is the aluminium foil usable in this condition? As the title says, is the aluminium foil still usable in this condition? If you notice, there's a very obvious white portion in the center of the aluminum foil and the entire roll is like that. Usually when I buy it from the store, it is pure silver without the white lin...	That's just aluminium oxide (Al2O3) and it's harmless as: it's insoluble in water it's nearly insoluble in alcohol. is very hard (Basically the same material as a ruby or a sapphire) it's chemically nearly inert Is basically the same substance as the non-shiny side of the Aluminium foil So it's definitely useable for...
What is the thick white substance in my pasta water? As you can see in the pic, the water in my pasta has a thick white substance. All I did was water, pasta, salt, boil. What is this substance? Is it a sign of overcooking, should the well cooked pasta be in clear water only? How do I avoid it?	Like MaxW said, it's starchy water. This happens because Pasta is made from flour, water, and sometimes egg—that means it’s basically just starch and protein rolled out into different shapes and dried. It’s the starch molecules that are important. Once they’re heated in a moist environment—like your pot of water—the ...
Does pasta boiled in tap water absorb chemicals? Apparently chlorine goes with boiling but I'm not sure if this is true. However I know that chloramines also exists in tap water and concentrate more with boiling. Will the chloramines absorb into the pasta?	Yes, as a chemist i can assure you that whatever chemicals are in the water would tend to get absorbed into the pasta. In general the public is lousy at assessing risks. Did you drive to store to buy the pasta? You're at a more significant risk of a car accident than a serious problem from chloramines.
How much salt does pasta absorb compared to rice? Apparently if you cook both pasta or rice in salty water both will absorb salt. It seems to me the salt changes the taste of the pasta more than it changes the taste of rice though I could be wrong, so I would imagine pasta absorbs more salt. Which of the two would ab...	If we assume that neither has any significant salt to start with and you cook them in equally salty water then to a good approximation they will absorb salt in proportion to the water they absorb. White rice apparently absorbs twice its weight in water, while for pasta the figure is more like 1.1-1.4 times. That would...
When making a sauce, at what point should you add the wine? Should you add it right after heating the fat? Or after youre done sauteing all the veggies so they soak all the wine? Or should you start with the wine THEN add the fat?	In sauce making, you would add liquid (wine, water, broth, etc.) to release the fond (browned bits) that adhere to the bottom of your pan. Therefore, as related to your question, after sauteing. The purpose is not to soak into anything, but to incorporate the flavor from the fond and the liquid into your sauce.
Why should you serve risotto on a hot plate? In many places it is said to "Serve risotto on a hot plate - or else" or "you better serve it on a hot plate". Why is that so?	What moscafj says is true, but it doesn't explain specifically for risotto. Basically, the creaminess** is because of a starch-based solution. Starch based solutions are temperature dependent and will get much thicker as it cools. If there's enough starch, it can solidify to the point where the sauce will break into ...
Is it ok to refrigerate almond milk after I add honey to it? I bought a pretty big container of vanilla almond milk. I would like to add some honey to it, and shake the container. After I use it, I'll store it back in the refrigerator. Will this be ok, or is it bad to mix honey and almond milk and refrigerate them?	The reason honey shouldn't be kept in the fridge is that it crystallises easily at low temperatures (even that's just a change in texture, not a spoilage problem). Once mixed with plenty of water so the sugars are dissolved, that won't be an issue. I would expect the addition of what's essentially sugar to have no nega...
Method for how much cinnamon to add to recipe I have an apple pancake recipe I would like to add cinnamon to. Cinnamon is not part of the original recipe. How can I determine a good starting amount for cinnamon in any recipe? The original recipe uses 3 tablespoons of sugar. Comparing this to another recipe, I eventual...	There aren't really any hard and fast rules when it comes to deciding how much cinnamon to start with. There are certainly considerations when thinking about how much flour, milk, fat etc. to use in recipes and this is thrust of the book to which you refer. Baking is essentially chemistry and you need to get the propo...
Can I just skip the hot sauce when making buffalo sauce? I've looked for the buffalo wings recipe, trying to find a way to make it from scratch, and came up with recipes revolving around this sort of ingredients: 3 tablespoons white vinegar 1/2 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1/4 teaspoon paprika sa...	The Frank's sauce is thickened (the xanthan gum) so your sauce might be runnier. That's easy to fix with a thickener of your choice. I'd probably use arrowroot or cornflour (corn starch to Americans) because I've got them in the cupboard. Arrowroot gives a clearer sauce but you don't want to boil it or the thickening ...
How can I prevent mold from growing on the surface of my sauerkraut brine? Related My sauerkraut has mold covering the surface, is it ok? -- but this asks if it's ok, I am thinking it's not OK and want to prevent it from growing at all. Usual setup: 3 heads of cabbage, shredded and mashed 5 gallon bucket, food safe...	Brining vs. Dry-Salting Vegetable fermentation is normally done by one of two methods: brining (submerging whole or chopped vegetables in brine) dry salting (mixing chopped vegetables with salt and letting osmotic magic draw fluid from the vegetables to create a brine) I'm pretty sure you're describing a brining proc...
What are the best apples for juicing, and which ones should I avoid? I make cider as a hobby, and I juice quite a lot of apples, and have tried quite a few types. I've noticed that some apples are great for juicing, and some are very poor. You generally get less juice from softer apples, than you do from crunchy appl...	Almost impossible to give a consistent apple, because even some of the most praised apples will vary radically by location and year to year. Do note though that many cider apples won't hurt you, but are generally not culinary apples as they are far too astringent. Even within cider apples there are three categories, ...
Is there a good reason not to add crushed tomatoes to chicken soup? Is there a good reason not to add crushed tomatoes to chicken soup? I am new at cooking soup, but I think tomatoes taste good and that's why I want to add them. But I've also had garlic bread just before chocolate and it ruined the chocolate. Is there...	I added the tomatoes and it made the soup taste better. I tasted the soup without the tomatoes first. I think if I was better at making broth I would have wanted to preserve its flavor. As it was tonight, it needed something more and the tomatoes helped
Did I kill my chili's heat by processing the tomatoes and onions together? I made this chili: https://www.youtube.com/watch?v=eQ9eY0_DoEk I ended up with a chili that, while robust, only gave a mild heat and a heavy tomato/meat flavor, even after excessive salting and peppering. This recipe has two whole jalapeños and...	So, first, that chili recipe will always be heavily meat-flavored because it has 3lbs of beef in it; at a glance, that recipe is more than half beef by weight. So if you want a recipe with a subtler meat flavor, that's probably not the right recipe for you. There are several possible reasons for it being less spicy th...
Chinese cooking wine varieties I have access to a lot of Asian and specifically Chinese grocery products where I live (Austin). However, a thing that's never been made clear to me by anything I've read or watched is whether the commonly-used "cooking wines" are really intended to be obtained as "cooking wine". In West...	That depends on the wine. Generic "rice wine" usually means something like sake. Chinese recipes often use Shaoxing wine, which is a drinkable dark/sweet rice wine. If it's a Chinese recipe, and it calls for just "rice wine", you may need to guess at the flavor expected. If the sauce should dark & sweet, then Shaoxi...
How to save a bread without enough water I am ready to do the final rise before baking my bread and I realized I didn’t get the hydration up to where I would like it. Can I just knead the extra water in now? It’s a 1/2 whole wheat bread with seeds and pieces. Hydration is currently 65% which is fine for a white bread ...	Yes. It is certainly possible to rescue a too dry dough this way. The amount of water absorbed can shoot up very quickly. I suggest you copy Gérard Rubaud's technique and knead very gently, using stretch-and-fold, so that some of the air from the first rise stays in the bread. Then give it a final rise as usual.
Freezing bread, sliced or whole I make bread once every 2 weeks for lunch. Is it best to freeze, them slice as quickly as possible and get back into the freezer. Or slice then freeze. Which one keeps it fresher?	This is not that big of a decision. Two weeks is a short enough time that, if the bread is sealed well and kept frozen, you are unlikely see much of a difference in quality either way. Sliced bread has more surface area and so doesn't keep as well. Unsliced can be inconvenient to slice when fully frozen. The worst thin...
Chiffon cake constantly has an unfilled bottom Not sure why this keeps happening. I read that mixing the yolks is critical and I mix until the color becomes whiter. In the oven it grows very tall roughly 20 minutes after start, but starts collapsing after that. Once taken from the oven and put upside down it still col...	This will happen if you grease your cake pan or if the cake isn't allowed to fully cool before being removed from the pan. Another possible culprit is overbeating your egg whites. Egg foam cakes, like chiffon, blow up with steam as they bake. The tube pan gives them more surface area both so they bake in the middle and...

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