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For kosher thanksgiving roasted turkey, is oil a good substitute for butter for brushing the turkey? For a kosher thanksgiving roasted turkey, is oil a good substitute for butter for brushing the turkey?	I'm not expert on Kosher thing, but what about using chicken schmaltz?
How to tell when roasted bell peppers are ready to skin? We eat a lot of sweet peppers, but the children (like a lot of kids) don't like the bitter skins. So when I cook with them, I usually try and skin them. After a lot of trial and error, I found the best way is to put the peppers, raw and whole, into the oven and ...	Once roasted, rather than immediately plunging into cold water, place the peppers in a container with a tight fitting lid, or a bowl covered with plastic wrap. Let them steam for 15–20 minutes or until they cool. This will help the skins come off more easily.
What can I substitute for cornstarch? Cornstarch is used in various recepies for many purposes but sometime it is not available in kitchen. So, what can I substitute for cornstarch?	Genrally speaking, you can substitute any pure starch for corn starch. This would include: Potato starch Arrowroot powder Tapioca starch Usually, you can use the same amounts you would have used for corn starch. You cannot substitute flour in the same amounts without changing the flavor and/or texture of the dish.
Using garbanzo flour instead of canned garbanzo beans If I wanted to substitute chickpea flour for a can of garbanzo beans in a recipe, how would I prepare the flour? should I mix a amount of water with it and cook it? and if so how much water? Here's the recipe in question, Zero Sp Bananabonzo Bread. Ingredients: 1 ...	For this specific recipe, you may be able to get away with this substitution, since what you're making is a bread, but also because it's a bread there's less room for error than in many dishes. Rather than try to substitute in this specific recipe, I'd look for another recipe for banana bread made with garbanzo bean fl...
ratio of non diastatic malt powder to one pound of flour. So I have to make bagels tomorrow. For 50 lbs of flour the recipe calls for 2.5 lbs of this super bagel mix which my boss forgot to order. Tasting it its most likely salt sugar and malt...maybe something else too.I can figure out the salt and sugar but have nev...	The King Arthur Flour bagel recipe, the only one I could find that used non-diastatic malt power instead of malt syrup, has a ratio of 5.75 cups of flour to 1/4 cup malt powder to 2Tbs sugar and 1 Tbs salt. By weight, that works out to a Flour:Malt:Sugar:Salt ratio of 25:1.4:0.8:0.6. So for 50lbs of flour, you'd wa...
Is there any other substitute of papaya paste to tenderize the mutton or beef? To tenderize mutton for BBQ I use fresh papaya paste, but it is not available in some areas. Are there any alternatives to papaya paste that could be easily found?	Your closest substitute will be pineapple, either juice or puree, which is much more widely available worldwide than green papaya. Papaya contains a natural tenderizer called papain; pineapple contains a different one called bromelain. While the actions of the two fruit-based tenderizers won't be exactly the same, the...
Is the liquid I get after pressure cooking a whole chicken a "complete" stock? Recently I've been buying whole chickens (~4-4.5 pounds) from the grocery store and pressure cooking them to great effect. It cooks fairly well, and I add about 1.5 cups of water to get it started. When the chicken comes out, I end up with ...	If you are cooking the chickens whole, and I think you are from your description, then your cooking liquid has not had sufficient contact with the bones to extract the available gelatin. You should absolutely be able to make a stock with the carcass later. As you say, even with the nice gelatinous cooking liquid you ha...
Is slow cooking safe? With the new trend of slow cooking (at very low temperatures for very long periods of time), is there potential for increased unsafe bacteria growth?	I suspect that you're not talking about 'slow cookers' but 'sous vide' as you mentioned 'new trend'. Although food is often cooked at temperatures within the 'food danger zone' (below 140°F / 60°C), the increased time at that temperature results in pasteurization of the food item when done correctly. The recommended te...
Can I heat up overnight oats I’ve recently started having overnight oats for breakfast which works great as they are so simple and easy. I was wondering though, as the mornings get darker and colder it would be nice to have them warm, I’d most likely do this by microwaving them for a minute or so. I’m hesitant however...	Soaking oats in milk overnight makes for very good porridge, with little effort in the morning as you just have to heat it through. So you're very close to something standard. The golden syrup and fruit won't come to any harm from being soaked then heated, though you could equally stir them, or just the fruit, in at t...
What is this strange tea? What sort of tea is this and how is it drunk? It doesn't look like any tea I am familiar with.	That looks like an herbal tea, also called a tisane. You brew it the same way as regular black tea. Most tisanes call for a steep time of 5-10 minutes and boiling water. Judging by the scale of the fingers, there's enough in the picture for about a cup.
Testing For Salmonella in raw eggs I purchased eggs from the refrigerator in a local grocery store...When arriving home I missed and left them on the floor in my house in the plastic grocery bag still in the carton for 2 weeks! The temperature in my house stays on 76-78 degrees here in Florida. Is there a test that I ...	The FDA advises no more than 2 hours should pass between purchasing refrigerated raw eggs and putting them back into a refrigerator. 2 weeks exceeds that by 168-fold. Toss those eggs and purchase new ones. There is no easy at-home test for salmonella, and certainly none as cheap as a carton of eggs. If you want to comp...
Is there any way to make jack-o-lantern pumpkins worth eating? Background: For the holiday Halloween in America, we make decorative lanterns -- Jack'o'Lanterns -- from large pumpkins. These pumpkins are bred to be large, durable, and dry to make them easy to carve. This also results in them being fairly mealy and ta...	Admittedly our carving pumpkins in the UK are smaller than yours, which may affect the texture, but this year and last I made: three been and pumpkin chilli pumpkin tagine pumpkin spice cupcakes pumpkin curry pumpkin, pepper and mushroom fajitas All of these get most of their flavour from other ingredients. All were...
What’s the definition of “cultured butter”? In my search for cultured butter I found butter that lists culture distillate or lactic acid as ingredients. Should these butters be considered cultured, even though the package nowhere actually says “cultured”?	We're not all going to agree on a definition of cultured butter, so these answers are going to be subjective. Culture distillate (https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=184.1848) and lactic acid are both used for flavoring. Is cultured butter butter that tastes a certain way, or butt...
Why does chocolate go grainy when I melt it? I was melting chocolate and it turned into a thick, grainy mess. What happened and what can I do about it? I followed this common method to melt chocolate: I used a double boiler i.e. I put a heat proof or glass bowl in the mouth of the pot having water, making sure the wat...	When your chocolate goes grainy it's called "seizing". There are two main reasons for it to seize: Water: water getting into the bowl of the double boiler, either because it wasn't dry in the first place, or because of condensation. Overheating (burning). Unfortunately, once chocolate has seized there aren't reliable...
Half cooked fried fish I had fried fish at a restaurant and it wasn’t cooked all the way. I brought it home and wondered if it was okay to finish cooking the next day or will it make me sick?	Throw it away, seriously. Foodborne illness risk increases with the type of food, the conditions in which it was cooked and how long it was at room temperature. Given that it was never cooked right in the first place and it probably stood out awhile you really should play it safe on this one, it's not worth getting ver...
Do pies baked in disposable pans turn out okay? Do disposable pans affect the quality of pies baked in them? I'm worried that using a disposable pan may adversely affect the end result.	Yes, they turn out just fine. As with any pie pan, if it isn't the pan you use every single time, you need to be aware that the surface on the bottom of the pan, and the material it is made of, will be a factors in the browning rate and cooking time of your pie, so keep alert. Even expensive high quality pans will beh...
Ground coriander vs coriander seeds What is the difference between ground coriander and coriander seed? Can you use coriander seeds instead of ground coriander? If yes, Can you use whole coriander seeds?	Ground coriander is made from the seeds, so you definitely can substitute seeds. But you do need to grind them first. It's hard to get them ground very fine by hand, at least for quick cooking dishes, but if you toast then before grinding they're more brittle (so break up better). In a longer cooking dish the bits soft...
How do I keep cookies from burning on the bottom? Every time I make cookies they burn on the bottom. Is there a way to prevent this?	It's always helpful when cooking to think about the different ways that the heat is being transferred to your food. In the case of baking we have (primarily) conducted heat from the pan to the bottom of your cookies, convection taking place from the hot air circulating to the top of your cookies, and radiative heat fr...
Was honey in ancient times different than now? I am trying to reproduce a recipe found in the Roman "cookbook" Apicius, Conditum paradoxum: it is a spiced wine that calls for honey as an ingredient, but it uses a lot (30 % of the volume of the wine). This means – adapting the recipe, that originally is for 14 11 liter...	It's not honey that's changed since ancient times, it's wine! Wine makers in ancient Rome lacked the knowledge and equipment to prevent oxidation and unwanted bacterial colonies, so their product was pretty awful by modern standards, being both sour and bitter with all sorts of off flavors. Honey and spices were added ...
How can I remove excess fat/oil from my slow cooker dish? when we are cooking something, we don’t know how much oil we need, so sometimes we add too much oil, which affects the taste of the dish. What can I do when this happened? How can I remove the excess oil?	it depend on the dish that you are making.There are lots of method to remove extra oil from the cooked dish .one and the easiest way is that if you are making a vegetable or fried dish you can remove extra oil by just putting all the dish on Slotted spoon.in this way all extra oil can be remove without destroying the t...
How to reduce the sour taste in gravy? When the gravy becomes sour due to adding too much tomatoes, lemon juice or yougurt etc. What are the ways to get rid of its sourness(Pulupu)?	The primary balancing factor for sourness is sweetness - so gradually adding sugar (plain sugar, rock sugar, honey, palm sugar...) and tasting should yield good results here. "Whereever you add tamarind, you can add jaggery", one well known indian chef tends to say in his videos. The combination of strong sourness (vi...
Doesn't wagyu beef need to rest? One of the core advices when cooking beef is to allow it to rest at least five minutes before cutting it. But I have seen several videos where Japanese chefs cuts the wagyu beef into small pieces while it is still cooking. Here is one example: https://youtu.be/-kzYJqKkAZ0?t=249 What am...	"Let it rest" is advice for cooking large cuts of meat in one piece, especially if it's desirable for the end result to be on the rare side. So steaks, roasts, pork tenderloin, that sort of thing, you want to let the meat rest (== cool down) so that when you slice into it, you don't get a huge puddle of hot juices all ...
How to balance the spiciness in any kind of dishes My question is about the spiciness of any kind of dish. I am having trouble balancing the spiciness in food. Sometime salt becomes sharp, and sometimes peppers are too sharp.	First, where you can, use a recipe. This doesn't have to be from a book. If you like a particular dish that you often ate as a child, ask the person who made that dish how much salt, how much peppers, and so on, they used when making the usual amount. (But if you're only making 1/4 as much, make sure you reduce everyth...
How to remove bad smell from kitchen? how to maintain a healthy, neat and clean kitchen in an apartment without smell as apartment is too small, there is no direct sunlight, no window only exhaust fan, rest of apartment have wide window and good air passage but kitchen is closed. I try to clean it daily but the bad sm...	Bad smells don't suddenly appear: they have a source. The way to get rid of it is removing the source. If there is a persistent bad smell, I would recommend going though the kitchen from top to bottom and clean everything. This will probably take several hours to most of a day, depending on how many people help and how...
How do you test a cake or brownie with a toothpick? When it comes to the toothpick test for checking cake and brownie doneness, where do I poke the toothpick?	The center of the pan is usually the last part to cook. So, test the center.
How to avoid the blackening fruits once they are cut? Apples and bananas start to blacken and sour in taste soon after cutting, which spoils the presentation of dish, especially in fruit salads. How can I avoid this? Also, does browning impact nutritional value?	I am aware that this is quite late. Blackening and browning of fruit is caused by the oxidation of polyphenolic compounds in the fruit by a class of enzymes known as, perhaps unsurprisingly, polyphenolic oxidases (PPOs). PPOs are found inside the cells of the fruit you are eating and are released when you rupture the c...
How can i convert all purpose flour to bread flour? Sometime I want to cook something that requires bread flour, but bread flour is unavailable. I have all purpose flour. How can I convert it to bread flour?	The difference between bread flour and all purpose flour is that bread flour has a higher protein content. While bread flour has 12 to 14 percent protein, all purpose has 8 to 11 percent protein. The reality is that you probably won't notice the difference without a side by side comparison, so, if all you have is all ...
what is a required temperature of water for foaming of yeast?? What is the exact temperature of water for the foaming of yeast while baking because when i use cold it is does not activated similarly on hot water.	Lukewarm-- which is warm enough so that you can dip your hand into it without damage, but not so warm that you put your hand in and immediately have to yank it back out again. On my thermometer, when I use one, that's about 110 degrees Fahrenheit.
How do i cook pizza dough before adding toppings? As we know, normally pizza dough is cooked after adding toppings to it. I want to know how I can pre-bake pizza dough, before adding toppings. I find that sometimes pizza dough is not cooked properly after I add the toppings.	So we have two different things here: first, can you precook your pizza crust, and two, why is your pizza crust coming out "underdone" when you cook it with toppings. Of course you can precook pizza dough. Just roll it out, and put it in the oven for somewhat less time than you would for a finished pizza. For example...
Substitute for calcium oxide (lime) to keep pumpkin from falling apart The recipe for this pumpkin dessert from Mexico says I should leave the pumpkin pieces submerged in water with calcium oxide (lime) for 3 hours, so that the pumpkin doesn't just become puree when I boil it in a later step. I read on the internet th...	Your problem is that you're looking for the wrong kind of lime. Calcium oxide, or Quicklime, is indeed only used for building and chemical purposes. You want Calcium Hydroxide, otherwise known as Pickling Lime. You can but it online, or from any store that sells pickling supplies. And it's a good thing you didn't try...
Biscuit burning around sides My biscuits are burning around the outside edge of the oven trays. How can I stop this happening?	These are not perfect solutions, but merely hacks that could work. Make the outer biscuits slightly bigger to increase the cooking time needed. Let the inner biscuits cook for a few minutes, and then add the rest of the biscuits. Use aluminium foil to shield the outer biscuits from direct heat.
Why do you need buttermilk to marinate chicken before frying? Why do fried chicken recipes recommend marinating the chicken in buttermilk before frying? Is this absolutely necessary? If so, then How long should you marinate chicken in buttermilk before frying?	Rich, slightly acidic buttermilk makes a good marinade for deep fried chicken for a couple of reasons: The acidity and milk fats help to break down the outer skin of the chicken so it gets crispier as it fries. It adheres to the chicken and helps the flour coating stick to it. There is a discussion here that goes thr...
How do i make frozen pizza crispy and what temperature is required? I want to know that how i make frozen pizza fresh and crispy.And what temperature of microwave oven is required for this purpose?	Microwaves don't make things crispy, and aren't defined by temperature, but by power level. First you need an oven, then a good place to start is following the instructions on the pack, assuming you bought one intended to be crispy. Generally a high temperature is needed
Can we use baking powder instead of activated yeast for making pizza dough?if yes than in which proportion we can use it? Can we use baking powder instead of activated yeast for making pizza dough wouldn't it effect the recipe?if yes than in which proportion we can use it?	You can certainly make pizza dough with baking powder. However, adapting a yeast recipe to baking powder will be very difficult. I would suggest searching for a pizza dough recipe that already uses baking powder rather than trying to adapt your recipe.
How do I cook Basmati rice without soaking? I know that all types of rice need soaking, but sometimes there are water shortages and I would like to skip this step to save water. How can I cook Basmati rice without a separate soaking step?	Basmati doesn't need to be soaked, and anyway the water that gets absorbed in soaking would get absorbed in boiling instead. This is because the rice needs to do two things: hydrate, and heat, and the amount it needs to hydrate is fixed. Rinsing is common and is much more wasteful of water than soaking. In fact if you...
How can I toast rice without using an oven? Rice can be toasted for adding more taste and flavor. The recipe I have uses an oven to toast rice. I want to find out another method which toasts rice without using an oven.	You could put it in a dry frying pan on medium high heat and stir frequently until perfectly toasted.
How much oil do i use in place of butter in a cake? I have a cake recipe which use butter in cake.But, i want to use oil in place of butter.So, how much quantity of oil is used in replacement of butter.According to recipe 10 tablespoon butter is used in it.	Butter is around 80% fat so for your 10tbsp, 8tbsp of oil and 2 of water (or milk) would be closest. The texture and flavour will never be exactly the same using oil as butter, so on the rare occasions I want to use oil in a cake, I look for a recipe for that type of cake that uses oil. Measuring butter in tablespoons,...
How do i get rid of burnt smell from kheer? when we cook kheer it happens most of the time kheer burnt and stick with saucepan.The smell of burnt kheer transfer into whole kheer and it tasted not good.What can i do in this situation.	Use a nonstick saucepan. While there can still be some caramelization, at least burnt stuff will not stick and get burnt further. Also, consider using the oven if you have one: Preheat the oven to 110-120°C, while bringing the pot and kheer up to temperature on the stove. Place the hot pot in the oven - this will keep ...
How do I keep boiled pasta from getting sticky overnight? When I boil pasta and store it overnight in the refrigerator, it sticks to itself. Is there a way I can avoid this stickiness?	As soon as it's cooked, rinse it with plenty of cold water, tossing it around so it's not stuck together. Then shake off as much water as you can and put it in a closed container in the fridge. Some people like to put a little oil in their pasta-cooking water, claiming it makes the pasta stick together less. That's wor...
Pizza crust lack of flavor Since we've moved to the UK our pizza dough hasn't been tasting the same as it was in the states. We'd normally use King Arthur flour (Sir Lancelot or bread flour) with Saf yeast. Now in the UK we're using either Sainsbury or Coop flour along with Dove's Farms quick yeast. We're having a re...	Looking at King Arthur Flour's website it appears that both their Sir Lancelot flour, and their bread flour have Malted Barley flour added, which is likely the source of that extra flavour you experience. As far as I am aware this isn't a style of flour we much have in the UK, anything here which is headlined as 'malte...
Is there an easy way to peel garlic? Is cooking garlic is the important part of curry.This huge use of garlic in our dishes wants the easy method to peel of garlic.	I don't know if this helps, but according to Food Network site Smashing whole garlic cloves is the best way to peel them: Place the cloves on a cutting board, hold the flat side of a chef's knife on top and give it a firm whack with the heel of your other hand. Use just enough force to split the skin and crack open t...
What can be used safely (e.g. basalt "hot stones") to fill volume of shallow pan for deep frying? I have an electric hot pot that would be good for deep frying as it automatically controls heat. However, the pot itself is more of a pan - shallow and wide. I was thinking of things I could put in the pan (on one side) i...	Can basalt stones withstand deep frying conditions of 375F? Are most basalt stone products pretty much the "same" kind of basalt? Is it safe for cooking (e.g. leeching, chemicals, reaction to hot oil etc.) Are there any other safety issues I'm neglecting? If people have any other ideas that can answer the question I'm...
What temperature is a rolling boil? At what temperature is water called at a “rolling boil”? How long does it take until water is at rolling boil?	The scientists tell us the temperature of plain water when it is boiling is 212 degrees F, or 100 degrees C at standard pressure. So it will be very close to that unless you are on a super-high mountain or someplace else where the air pressure isn't what we are used to at sea level. "Rolling boil" is an expression I ha...
Is it better to wash eggs before refrigerating? I want to know how to store eggs in the refrigerator. Some people say to never wash them, others say it's ok to wash eggs before refrigerating. Which is correct?	I would personally avoid washing the eggs. The problem is that wet eggs are bad. This goes for both Europe, where the eggs are sold unwashed, and in the US, where the eggs are pre-washed and refrigerated. If you did wash your eggs, you need to get them thoroughly dry afterwards. Otherwise, you will do harm to the egg...
Forgotten Fried Eggs Recipe I have long been trying to increase the quality of my fried eggs. A few weeks ago I ran across a recipe that instructed me to crack the eggs into a cold pan, season them right there and THEN turn on the heat and cover them. This turned out to be a great success and the eggs had amazing text...	So I found the recipe that I'm assuming you were looking for? It seems to fit the description you've given. From framedcooks.com: Pour the oil into a cold frying pan and swirl it around until the bottom is coated. Crack the eggs carefully into the pan, keeping the yolks intact. Sprinkle the salt and pepper over the eg...
Is it too dangerous to smoke a stuffed turkey? Sorry if this is a redundant question, but I'm finding conflicting advice about this: If I want to smoke an ~18 lb turkey, is there a great risk of it spending too much time in the temperature "danger zone" if I stuff it with traditional stuffing?	I've had delicious hot smoked/grilled turkey, which was brined first (not stuffed). However, stuffing always becomes a problem with turkey. Whether you smoke, or cook in the oven, you are going to over cook the white meat by the time the center of your stuffing is at a safe temperature. You can certainly make it saf...
Can't get beans to cook to tender I’m having a horrible time trying to get beans cooked to be tender and not bitter. Overnight soaking and rapid soak methods aren’t making any difference. If I add anything to the cooking process, it’s a piece of onion and/or a hot green chili. These beans soak for at least 10 hours...	There are three primary reasons why dried beans do not soften despite extensive cooking time: 1) they are old; 2) hard water; or 3) the presence of an acid. If you don't think your beans are old, then perhaps your water is the problem. Beans cooked in hard water will never soften properly. If this might be your case, ...
How to remove bitterness of bittergourd? How can we remove the bitterness out of bittergourd? If we cannot remove it, Are there any ways to reduce bitterness?	Soaking cut slices of bitter gourd in salt water/brine helps reduce the bitterness. I do not recommend scraping the surface and removing the seeds because that's the nutritious part of the gourd. It is better to keep it intact and reduce the bitterness by soaking in brine. Usually 30 mins is good enough to reduce the b...
Can oven cleaning sprays poison the quality of the food baked in an oven if not cleared away? I want to ask Is it good to use oven cleaning sprays to clean oven. Does the quality of the food baked in an oven will not goes down or become unhealthy?	It is safe If you use it properly and follow the instructions. When I clean my oven with those products, I make certain it is well wiped cleaned with clean water after and I will let the oven run empty for a little to make certain that if there's some left over product, it will be evaporated.
Is it possible to can hummus? The question was prompted by running out of suitable sized plastic boxes for some home-made hummus, so I used a couple of old jam jars. This was for freezing, but it got me thinking. I assume a simple recipe of cooked chickpeas, tahini, garlic, lemon and spices, such as this one from Fel...	No, it is not safe to can hummus, even with a pressure canner. The problem is that it has a paste consistency, and the temperature has trouble penetrating through the middle of the jar. No safe home canning process has been established which can consistently reach the required temperatures. You can buy canned hummus, ...
Is there any trick to make sweet potatoes as regular potatoes? My question is how to change the taste of sweet potatoes into regular potatoes as my younger siblings don't like it whenever I cooked they leave dining table without finishing.Is there any trick to make sweet potatoes to the regular potatoes?	White potatoes and sweet potatoes are very different varieties of tuber, you can't get rid of the sweetness and distinctive flavor of the sweet potato. If there's something in particular your family doesn't like then you can work on that, you can also try the LoB (Lots of Butter) technique, or you can try using them in...
Chemistry of maple butter I've recently tried to make maple butter with the following recipe: Heat maple syrup to about 110 - 115°C Cool to about 20°C (by putting the pot in an ice/water bath) Stir manually for 20-30mins I have the following questions: Most of the recipes that I've seen warned that you have to keep...	You are correct. The graininess that occurs if you agitate the candy while it cools comes from sugar crystals. You are correct again. The stirring creates crystals, which are what causes the change in texture. Stirring at this point in time in particular ensures that they are micro-crystals (too small for the human ...
Measuring Oven Temperature: Surface or Air? I've noticed in my convection oven, there is a difference between the air and the surface temperature of the metal baking pan on the top shelf. Which is the better reference for measuring oven temperature? And, does the answer change depending on what is being baked and t...	Generally speaking ovens are controlled by a thermostat that (to a first approximation) measures the air temperature. This is what recipes expect. It's also why for some very sensitive baking it's not sufficient to preheat until the thermostat says the setpoint is reached, as the metal inside (e.g. shelves) hasn't yet...
Parchment vs baking paper Is parchment paper different from baking paper? If so, how?	Parchment paper and baking paper are the same thing. The terms are used interchangeably. It may sometimes also be called bakery paper. Regardless of the name used, it can be either brown or white. Uses are the same - usually to line pans when baking or to cook foods en papillote. From MetsaTissue , which is headquarte...
Does reduced fat milk contain additives to mimic the taste of whole milk? I was told by a chef who trained me to make certain dishes, as well as certain baked goods that when using milk, the "healthier" option is to use whole milk over any other sort of reduced fat milk. I read the same thing on the Guardian but it's ...	In most countries, ingredients have to be listed. Are there any additives listed where you are? There aren't in the UK. The sweetness of milk (lactose) is soluble in water and not in fat, so removing the fat won't remove lactose. In fact it will slightly increase the concentration. Whole milk has 3.7 g fat and 4.7 g s...
Are there any dishes that utilize burnt garlic? I was reading a question and in it, burnt garlic was a topic in which the answerer said that burnt (very brown, not black) garlic is bitter. They went on further to say that any dish with burnt garlic is ruined, and you should throw it out and begin anew. I was first cur...	I've seen a handful of different recipes that utilize burnt garlic as a main flavor ingredient. One that seems particularly interesting is "Burnt Garlic-Sesame-Chili Oil", which can be used as a condiment in ramen noodle soups. I haven't tried making it, but I'm pretty sure I have eaten something like this before. It ...
Why would eggs have blue in them? Recently when I scrambled some eggs, I noticed some bright blue patches inside the eggs. Not around the outside, but when I took a bite out of part of one there was a bright blue patch in the uneaten half. It wasn't even a natural, mold sort of blue, but looked almost like dye. But I ...	With boiled eggs, the yolk can get a blue/green tint, particularly when over-cooked or cooked at too high a temp a reaction most of us have seen. It is a reaction between sulfur and iron. The same can occur with scrambled eggs. Over cooking and cooking at high temperature is considered a prime culprit. Cooking in i...
How to get all the rice out of the pan? Often when cooking rice a lot of it ends up sticking to the bottom of the pan and gets wasted. I'm using a frying pan with a non-stick surface. Is there a way to get all the rice out of the pan easily?	I find that a silicone spatula is frequently better at getting the pan clean than a stiff spatula like a wooden one. If your rice is slightly burnt into the bottom, you might have to use both - scratch it off with the wooden spatula, then collect with the silicone one.
Drying of basil leaf and other herbs I often saw my grandma drying basil leaves in direct sunlight by spreading them on a clean cloth for several days. Is this a good method? I feel like placing the herbs in the open air like this will contaminate them with dust. Is there any other method I can use to dry fresh herbs...	Many of us lack sufficiently reliable sunlight and use a food dehydrator. These may be electric, but can also be solar, accelerating the process compared to open sun-drying. They have to be ventilated, to allow the moisture to get out, but still significantly reduce exposure to dust (and also stop the herbs blowing awa...
How can I preserve mushrooms for a long time? Whenever I freeze mushrooms their color gets blackish, and their taste is altered. How can I preserve mushrooms for a long time while minimizing or eliminating this kind of changes?	You cannot preserve them without a change in taste and color. Freezing is the best you will get, and the changes you desecribe are normal. You can also dehydrate or pressure can them, but they will be even more different than fresh mushrooms then.
How can I cook meat quickly without pressure cooker? When I cook beef or mutton without a pressure cooker, it takes a long time for it to cook properly. Are there any methods of cooking meat quickly without using a pressure cooker?	The cooking time is dependent, amongst other things, on the thickness of the meat. Small cubes of meat will be cooked much faster than huge slabs. Look up 'minute steak'.
How long can we store honey in the home? Sometimes honey changes its colour; can this affect its taste? How long can I store honey in my home kitchen?	From beeraw.com: Honey is a highly concentrated sugar solution. It contains more than 70% sugars and less than 20% water. its means that the water in honey contains more sugar than it should naturally hold. The overabundance of sugar makes honey unstable and crystallize. Thus, it is natural for honey to crystallize. ...
Fried rice vs pulav vs biryani How can we differentiate between fried rice, pulav and biryani? As these three rice dishes look similar, are there any differences between three of them?	The difference is in the preparation, which may not be as obvious when the food's served. I'm not an expert on the variations of pilaf & biryani, but here's what I understand: Pulav / Pilaf / Pilau / Plov / Pulao / etc. are dishes where the rice is cooked in a seasoned broth. Some variants include cooking the rice ...
What does soffritto do to minestrone? I have read some recipes for minestrone where it calls for making a soffritto before adding water. What would happen if you omitted this step and just added raw onion, carrot and celery to the boiling water, as you would do with the rest of the vegetables? The vegetables don't nee...	A soffritto is the Italian cousin of the French mirepoix. Both consist of small cubes of root vegetables and onions. The gentle “sweating” in fat enhances the sweetness of the vegetables and brings out the “umami”, an almost meaty flavor. In the onions it also breaks down the sharp pungency. The process will form a fl...
Can i use vegetable oil instead of butter in cookies? I have a recipe of cookies in which butter is used. Can I use oil as a replacement for butter? Would it affect the taste of the cookies? If I were to use oil as a butter replacement, what quantity should I use?	You can, but there will be several differences as a result: Taste is the most obvious. Depending on the oil you choose, you will either just lack the buttery aspects of the flavor or replace them with other flavors (nutty for peanut oil, coconut for coconut oil, etc.) Texture and structure is the next most obvious. Bu...
What are the basic tricks to prevent the bottom layer of cake from burn when making it without an oven? I have tried making a cake without an oven, but the bottom layer of the cake burned. How can I prevent my cake from burning at the bottom?	I am guessing from your question that you are making a stovetop cake. Burning the bottom of the cake is probably related to too much heat transfer directly to the cake pan. Most recipes that I have seen incorporate some method to separate the pan from the direct heat. If you are making the cake with the assistance ...
What is the difference between kosher dill pickles and Polish dill pickles? What is the difference in taste between kosher dill pickles and polish dill pickles? Do they have any visual distinctions that would make it possible to differentiate between them on sight?	Those are two different processes. Unfortunately English language don't have two words for the outcome and they are both called "pickles". Usually Polish pickles "kiszony" should be made with: cucumbers, dill, fresh horseradish, garlic and salt. No vinegar. Kosher pickles, called in polish "korniszony", are made with ...
How do you know if cookies are undercooked? How can one tell if cookies are under baked?	Cookies are a kind of an informal treat. Tastes vary on the degree of done-ness that is best. If your cookies won't hold together well enough to take them off the baking sheet with a spatula, or if parts of them are obviously still very gooey/runny, then they are undercooked. Otherwise, the best way to tell is to samp...
How do I distribute fillings evenly in flan/pudding mix? I bought the following flan/pudding I followed the instructions: 300 ml of cold milk add content of the package beat 3 minutes until fluffy However the small pieces of chocolate were all on the side of the bowl. Is there a way to have them uniformly d...	After they're stuck to the bowl, lightly "fold" them in. Youtube search for "Folding Ingredients" here...
How do I "cool" down very spicy tortilla soup? Thought the recipe asked for a full can of chipolte peppers, of course it was only one. was able to remove most but is still to spicy for company.	Basically, there are two ways to reduce how spicy any soup is: Make more soup and dilute the spices Add more starch and/or dairy to the existing soup However, in your case, where you added about 8X as many peppers as you should have, I'm not sure either avenue is practical; you would have to at least triple the volum...
How do I remove oil from soup? Sometimes I want to avoid oil and oil-related food. How do I remove oil from soup?	The easiest way, is to cool (fridge) it down and remove the hardened fat that should have floated to the top. You could try doing while the soup is hot by using a shallow spoon and spoon the liquid fat from the top, or use absorbant paper to absorb the fat. In both cases, it will never remove all of the fat, especially...
How can I add flavor to green tea at home? I often buy green tea with different flavors like lemon, strawberry, and jasmine from the market. I want to add these flavors at home. Can you recommend how I might do this?	Depends on the flavour I suppose. For the most direct route, I would try just steeping the fruit/flavour in the tea/water for a bit (ie: sliced strawberry, sliced ginger, lemon zest/peel, etc...). I make a ginger/lemon "tea" with thin slices of lemon zest by just steeping it in water. No reason you couldn't add some gr...
What should I do when I add too much salt to rice? I accidentally added extra salt to my rice. Is there anything I can do now?	Add extra rice to your salt. Cook another batch of rice, with no salt, then mix both batches. Alternatively, you could attempt to make a fried rice dish from it where you add no more salt but plenty of vegetables, nuts, fruit, meat....
How to achieve a crispy skin when roasting a chicken? I have an accurate electric oven, but when I attempt to roast a chicken, it always seems to come out more steamed than roasted. A lot of liquid seeps out during the cooking, could this be causing the chicken to seem more steamed than roasted? Here’s what I do: I ba...	The issue in achieving crispy skin is managing the moisture content. At least one day (but as many as 3) before you plan to roast the chicken, salt the exterior and interior with kosher salt. Place in the refrigerator uncovered. This will draw out moisture. I also prefer roasting at much higher temperatures, in the 4...
How long does kvass keep? How long does an opened bottle of commercially made kvass last in the fridge? I would have expected the answer to be "weeks", given that it's fermented and would likely just slowly get stronger, but a bottle of Belorussian kvass 1 I recently acquired says it has to be kept below 6°C and "не б...	In this case, I recommend you follow the manufacturer’s label text. Traditional kvass is fermented (often in a home setting), and will contain live microorganisms, that keep unwanted ones at bay, similar to a well-established sourdough culture. But of course there are a few caveats: Some manufacturers don’t use the ...
How do I know that the quantity of salt is enough for a given amount of flour? When making bread during Ramadan, I can't taste the flour. Is there a known ratio of salt to flour when making bread?	There is no such way, because the amount you add is arbitrary. There is no special ratio, you just add so much that people will like the taste. The problem is, different people like different amounts of salt. For any reasonable amount of salt you choose to add, it will be too much for some people and too little for oth...
How can I remove the little white insects from semolina and flour? Sometimes I feel that little white insects seem in flour and semolina , specially in rainy season. The flour and semolina attacked these insects can be used ? If yes then how can I remove these insects from flour and semolina ?	One I've never tried - nor needed to, I live in a temperate zone... My aunt lived in Singapore for many years - she would put anything like that, flour or even sugar, into a tin then put the tin on a low heat on the gas & the insects would climb out & fall into the flame. Flour can of course be sieved too, semolina may...
How can I make shami kabab without chana dal Shami kabab are patties traditionally made with minced meat and chickpeas (chana daal). What could be a substitute for the chana daal that still produces reasonably similar results.	More than likely another bean that has a firm texture like Chickpeas. People use black beans for vegetarian hamburgers because or their firmness.
Why do we add salt in porridge? Many porridge recipes require salt. Even if it will be a ''sweet'' porridge. Is there any chemical reason for this ingredient?	No. It's just for taste. Moderate amounts of salt taste nice to people especially if we are accustomed to it in our food. Salt tends to enhance the flavor of sweet foods as well. Recipes for cakes, cookies & other desserts often include a little pinch of salt, but you can always omit it if you would rather minimize yo...
Safe to put honeycomb in tea? I put a big chunk of honeycomb in my tea. And it looks like my boiling tea completely melted the comb. But now the water has a weird texture to it. And now I'm worried about drinking the wax. Is it bad?	Honeycombs are the bees’ “storage containers”, i.e. cells out of beeswax filled with honey. Beeswax melts at around 62-64 C (144-147 F), so its no surprise that the combs melted in hot tea. From a food-safety perspective, beeswax is totally harmless. The (purified) wax “cera alba” is used in foods, medicine (even in b...
How to stop waffles from sticking to pan? How can I keep waffles from sticking to pan? As I grease the pan with oil before putting mixture, but the waffles stick to pan and it becomes difficult to get waffles out of pan.	Make sure the pan is properly preheated to cooking temperature before pouring the batter in. If you've oiled it, and water sizzles and skips when splashed on the pan, you should be good to go.
Is it possible to get American-style cream cheese in the UK? As far as I can tell, the "cream cheese" in UK supermarkets isn't much at all like the foil-wrapped cream cheese blocks I remember from my youth in the U.S. (not even the ones sold under the Philadelphia label). The UK cream cheese is more of a spread, defin...	The best way to 'get cream cheese' is to make cream cheese, fortunately it isn't difficult. Here is a great video detailing how you can make cream cheese yourself with whole milk (full-fat) milk and lemon juice. This will be very much like the Philadelphia brand cheese you are looking for.
Why doesn’t my gas oven cook well? I have a gas oven, and I use an oven thermometer. Even though I cook at the correct temperatures, it takes significantly longer to cook than recipes say, sometimes even double or triple the cooking time. I never had any trouble when I used to bake with a conventional oven in the Texa...	I had (have) a similar problem with my GE profile range oven. I finally put a probe thermometer in there and tested it for at various settings. I found the oven took much longer than it claimed to actually equilibrate to the set point. For example, setting at 400 °F (~ 205 °C), the oven would announce it had hit set ...
How can I save sweet from ants without refrigerator? Sometimes when I don't have refrigerator, I didn't save sweet from ants. How can I save sweet things from ants without refrigerator?	You need to place them in something ants can't get into. A box, jar, or sealed plastic bag should to the trick. Note that as @joe points out in the comments, whatever you use has to seal tightly, and the plastic bags have to be thick.
How long can leftover pizza be stored in the freezer? Today I had a pizza party at my home. I ordered 10 large pizzas, but that was too much and five are left over. I don't want to throw them out. Can I freeze the leftovers? If so, how long can it be kept in the freezer without loss of quality?	I don't know if you can keep quality the "same", but yes, it's possible to freeze. Plain cheese actually freezes better than one with lots of toppings. For the absolute best quality, you need to limit freezer burn, which means wrapping it in something that will prevent moisture from escaping into the container surroun...
Preserving sauces I am trying my best to be chemical free. We use vinegar to preserve tomato sauces and pizza sauces for few days/ weeks. How do we preserve other sauces? I was trying carrot sauce, pumpkin sauce and other varieties. With vinegar it doesn't taste good. Even when stored in refrigerator they don't stay ...	You may want to look into canning your sauces at home. You could also freeze the sauces in portion sized amounts and only defrost what you will use that day. This would extend the shelf life, but they would still go bad as quickly once they're opened/defrosted. Unfortunately, there is a reason we use 'chemicals' to pr...
How can I remove oil spots from kitchen floor? Sometimes during cooking oil drops falls in floor, and look ugly. How can I remove these types of oil spots from floor?	If you are worried about stains a degreaser will help. There are many soaps on the market that will work in this context. It is important to clean it quick so the stain doesn't have time to get worse. Bleach can help with stains after the fact but can also leave splotching so may not work for you. If on the other hand...
How to keep basil leaves from turning black? What is the best recommendation to keep fresh basil leaves from turning black after having used some of it?	To extend the kitchen life of basil, treat it like cut flowers. Trim the ends, place the sprigs in some water (stems only, keep the leaves above the water line), and keep them in a cool location. It will still have a fairly short shelf life, so the faster you can use it, the better. Do not refrigerate your basil, with ...
Do acid and fat balance each other? How? I have heard many times that acid is added to a dish to "cut through" the richness, and conversely, that if one adds to much acid, this can be balanced out by the addition of a fat. Do acids and fats balance each other out like this and, if so, what is the mechanism or science ...	Fats have a bland taste and oily feel. Fatty foods can be made more tasteful by adding acids. Acids stimulate taste, similarly as salt and, yes, they give the sensation of cutting through fat (Herbivoracious.com). On the other hand, adding fats to acids (oil to vinegar in a salad) can decrease sharp acidic taste, but t...
Does double-frying French Fries in an air fryer make it crispier? I didn't find this question asked on this site, and didn't find it being answered anywhere on the Internet. I've tried the recipes that are given online. They're all more or less the same where they ask you to single fry the potatoes (and they all stre...	I tried out the following procedures with Air Fried french fries and concluded that the best way to make them is to cut, wash and air-fry. Note: Any kind of "frying" here refers to air-frying. Also, the potatoes were picked from the same batch, they were cut in exactly the same way with the same width, using a cutting...
Roughly chopping large batches of hard nuts For my breakfast oatmeal, I use a variety of nuts. I tend to make large batches beforehand. My biggest issue with the way I do it now, is how to prepare large batches of hard nuts that I'd like to chop roughly. I have tried several methods: A blender, or food processor, whi...	A chopping jar: (photo from Etsy) should be exactly what you need. (You may also want to look at multi-blade mezzalunas, but they're really meant for mincing herbs.)
how can I save banana milk shake from being black? We often see that when we make banana milk shake and keep in refrigerator after some hours it getting black.why it do so and how we can save it for a long time from being black?	Bananas, just like for example apples, oxidise when exposed to air. The precise reaction is between oxygen in the air and a chemical called polyphenol oxidase in the fruit. Within a few hours they will start browning. This cannot be fixed by simply putting them in the refrigerator. The reaction will slow slightly, but ...
Is pad thai actually Thai? More like meta-cooking question, but I believe it fits here better than on travel stack. All around the world, one of the symbols of Thailand is Pad Thai. And multiple versions of curry. But when I wander around Bangkok or other Thai cities, I see pad thai served mostly in tourist areas like...	It's Thai, but it's a relatively new dish as it doesn't date back when the country was called Siam, and it uses Chinese style noodles and preparation (with Thai flavors). There was a coup against the monarchy in 1932; in 1938 Plaek Phibunsongkhram (aka Phibun) came to power as prime minister. Phibun ordered the creati...
How to cook rice with fish without overcooking the fish How can I cook rice with fish so that the fish is not over cooked or breaks into smaller pieces? Fish meat cooks quickly, in much less time than rice. Would anyone like to share tricks or tips for this?	This problem can be solved with a bit of kitchen maths: You noticed already that your rice takes X minutes unti fully cooked and your fish takes Y minutes. You also noted correctly that usually X > Y. The best time to add the fish to the rice would therefore be after (X-Y) minutes. But I guess you want a slightly ...
How can I check if a watermelon is sweet or not when buying? I buy watermelon from the market, sometimes they are sweet and sometimes they are not. How can I check if a watermelon is sweet or not?	From a farmer who was in love with his watermelons. There are 2 things you want to check for when eating a watermelon A)ripeness B)sugar concentration To tell if a watermelon is ripe check the pale spot on it’s belly. It should be yellow/white not green at all. To test for sugar concentration tap on the watermelon, a...
Are steel containers good for storing food in the refrigerator? I have heard some people say steel containers should never be used in the refrigerator, while others say steel is the best. Which is correct?	There is no problem with storing food in (stainless) steel containers. In fact, most gastronorm containers you see used by professional kitchen are made from stainless steel. This doesn't mean that they are somehow "the best" - they are as much suited for storing as many other types of container. If you have some spec...
How to bring eggs to room temperature fast while baking? Some recipes call for eggs at room temperature. How can I bring the egg to room temperature quickly? I have seen suggestions to place it in hot water for five minutes, will that affect the texture of the egg?	Serious Eats recommends three minutes in a bowl of hot tap water. The article doesn't mention any unfortunate effect on texture - and given that the whole article is based on making the textures of baking projects work, I think it's safe to assume there's no problem.
Storing dry yeast in freezer? Is it true that storing dry active yeast in the freezer helps to retain its lifting power? How long can it be stored this way?	Forever? Years, anyway. I bought 2 pounds of yeast at Sam's Club about 3 years ago and it still works great. Just make sure you keep it very dry and very cold.
What can i use instead of molasses? I have an American recipe for molasses cookies but I live in Germany. I have not been able to find molasses in the grocery stores near me. Are there any good substitutes? Thanks for any help.	Both http://www.germanyexpat.org/p/finding-food-items.html and https://www.toytowngermany.com/forum/topic/29436-where-to-buy-treaclemolassescornstarch/ recommend "Zuckerrübensirup," possibly brand "Grafschafter Goldsaft." I have no experience with using this or how it compares to molasses.
Butter in cookies I make a lot of cookies at Christmas, and I use good grocery store butter. Would anything change if I upgraded to European butter (which supposedly has more fat and less water) or cultured butter? These are american recipes, so I’m assuming they were tested with regular butter. Is the difference i...	I make a lot of cookies and baked goods, and have never seen a problem with substituting European style butter into a recipe designed for American butter. I have seen a problem with the reverse - certain puff pastry and laminated dough truly are better with European butter, and switching to American butter has a negat...

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