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Storing vegetarian sausages I often eat Linda McCartney sausages: Linda Mccartney 6 Vegetarian Sausages 300G ...but, as I don't own a freezer, I have to store them in the fridge. As the sausages come frozen, I imagine that means I'm supposed to keep them in the freezer. But I often cook them when I buy them, and the...	You could/should directly ask the sausage maker, if you do, report back and edit your question (or answer, I'm not certain which is proper). lindamccartneyfoods.co.uk/contact-us
Is there a trick to getting spices to fix to raw almonds? I am trying to make a hot / spicy almonds using raw almonds and cayenne pepper. Is there a simple non-messy way to get the cayenne pepper to stick to the almonds? I imagine I could mix the almonds with olive oil before spreading it or similar but was hoping th...	That's the trick to getting spices to adhere to nuts. If you are worried about the messiness perhaps your method can be improved. Put your nuts into a tossing bowl and slowly drizzle the oil over them. If tossing is a technique you are skilled with you can do that, but I'm guessing it's not, in which case you can stir ...
Peas with onions I was wondering whether it is best to cook peas with onions in a pan or in a pot. Is there any difference between the two approaches? Thanks.	The only thing I can think of, is that frying or sauté pans usually have larger cooking surfaces and will aid in evaporating liquid more quickly compare to pots if you use fresh peas it should not have any benefit one way or the other, but if you use frozen peas, then they will have more humidity (liquid) and using a ...
Is Calrose rice a decent choice for paella? I'm making paella. Most of the recipes I've looked at call for specialty rice varieties that are expensive and/or difficult to find. I have a large amount of Calrose rice (this stuff) in my cupboard already. I know I want to avoid long-grain, very-non-sticky varieties like ...	Some will say no, some will say yes. I'm in the yes camp. If you want to make paella, and that's the only rice you have on hand, don't let anyone stop you. Use this as a learning experience. Be warned that the rice might be stickier than other type or rice, especially paella rice, so be careful about the amount of liqu...
Eggy cake with less egg is dry: what next? I'm working to a pretty standard recipe for cake (s.r. flour, butter, sugar, egg, flavours, etc), and it comes out too eggy. I can usually make a sponge without faff but to do that I use a different recipe. But for this cake, for non-baking reasons I need to use this recipe ...	Substitute oil for some of the butter. Here is a trick to reduce dryness that I just learned from The Perfect Cookie. Omit a tablespoon or 2 of butter and swap in vegetable oil. I used safflower last but any mild liquid vegetable oil would do. It is awesome for chocolate chip cookies and oatmeal cookies. I have g...
What does '1 unit of lemon juice' mean in a grandma's drink recipe? My recipe says 1 unit of lemon juice, what does that mean? I am not sure if this recipe states that it is American or not but it is for a weight loss, eat healthy program and I do not understand what it is asking me.	It is to show you the ratio of juice to water, but leave the quantity up to you. This way you can make different amounts: for example 1 unit lemon juice to 3 units water. You could sub in pints or liters or gallons or hogsheads or whatever was appropriate for the amount of lemonade you wanted to make, according to the...
How dangerous is mold at the bottom of container with fat My friends from a farm gave me some clarified butter, about half a liter in a plastic container. I used it for some time, mostly for frying. A couple of days ago I saw mold spots at the bottom of the container. Obviously, this means that butter was not clarifie...	I would toss it. The only thing where it's generally considered safe to eat around the mold is hard cheeses. In general there will be mold spores in lower concentrations throughout the container, but you only see the areas with high concentration with your bare eyes. The lower concentrations can still make you ill.
Why is black pepper both grey and black? A container of black pepper seems to have both black and greyish bits. Why is this the case? Shouldn’t it all just be black?	Here is a photo of a peppercorn. You can see why a ground one might contain both black and grey bits.
What makes black pepper strong or mild? I ate black pepper with chips from the shop and it tasted very strong(a good thing for me). I bought some black pepper from the shop however it didn’t taste the same and the label also read ‘mild’. If it’s black pepper then it should all be the same. What is different about ...	There are really only two main varieties of black pepper, Tellicherry and Malabar. They are processed the same, and in general (though you might tell a difference in a side by side comparison) have the same flavor profile. What could easily change the flavor and/or "spiciness" is freshness of the spice, and the grind...
Can I use stainless steel scrub to clean regular dishes? I know stainless steel scrubs are usually for cleaning tough spots out of stainless steel woks and pans. I use a regular kitchen sponge for my bowls and plates. However, sometimes the dishes get crusty, and a stainless steel scrub works best for getting those of...	You can but you probably shouldn't. Stainless steel scrubs are quite coarse, rough and with sharp edges. They are particularly abrasive, suited for scrubbing the pan's metal surface and removing the outer oxidized or grimy layers and achieve a "shiny finish". Used on ceramics I imagine they will scratch the glossy sur...
Is bolognese better cooked with the meats being seared or just simply sweat without being seared? Some recipes I have seen just sweat the meat then inserts the vegetables in them (so the meat is gray colored), but some recipes say you have to have them browned to have the maillard reaction give extra flavors. I have ...	"Better" is a matter of opinion. Recipes for bolognese vary widely. Both methods are possible. Try it both ways, see which one you prefer. My practice is that the meat is not seared. Because of the nature of the recipe, I usually have a lot of meat, it would certainly take longer to sear it in batches, as opposed t...
Can dried beans be pickled/fermented? Can dry beans, when soaked, be pickled/fermented, such as in vinegar or brine? Or would there be too much phytic acid in them?	Beans can be reconstituted and fermented or pickled. While there is some controversy over whether or not phytic acid in legumes is problematic or not, most agree that soaking, cooking, sprouting, and fermentation all contribute to the the reduction of phytic acid.
Besides soy, can other types of beans be fermented? Besides soy beans, can other types of beans be fermented?	Yes, any bean can be fermented. Black bean is common, for example, but you can certainly experiment. This site might be a good starting point. They recommend rehydration, then cooking, prior to fermentation. They recommend using yogurt, a commercial starter culture, or a brine from lacto-fermented vegetables to get t...
Bete Noir -- no dairy I'd like to try this bete noir recipe, but it's for Passover. I'd like to make it parve (dairy free). I'm thinking about substituting butter with margarine (which seems pretty straightforward), and for the ganoche, whipping cream with almond milk (which feels iffier). Any immediate thoughts on ...	The key to a smooth ganache is fat - add too much water and you will end up with a “grainy” product. There are even recipes that use butter instead of cream (full or partial substitution), and while that’s probably a heart attack on a spoon, the texture is excellent. Almond milk is at least as “watery” as regular cows ...
Lightly salted water? I often see a recipe that require something to be boiled in "lightly salted water" e.g. Semmelknödel, but I'm always in doubt on how much salt that actually is. Can anyone tell the "correct" ratio of salt and water for lightly salted water?	There is no such correct ratio. Just go with whatever feels lightly salted to your personal taste. The point is simply to differentiate from recipes in which people go for lots of salt, such as some noodle cooking techniques which require the water to be "as salty as seawater" or similar. In the end, every cook has th...
What does "lightly crushed" mean for cardamon pods? I am currently attempting to make the “Fragrant Spiced Rice Pudding” on page 136 of “Gordon Ramsay’s Home Cooking.” I am a novice with cooking so forgive me if my question is common sense for those more experienced. The recipe calls for “2 cardamom pods lightly crus...	I'm pretty sure it's just crushing the husks a bit so they crack open - that's how I do it when I see "lightly crushed" for cardamom pods. It gives access to the seeds inside so flavor can infuse out of the pod and into the dish. The whole pod should be visible in the recipe, and removed before eating (would be a woo...
Is this a sneeze guard? I'm about to start selling my baked goods at a farmers market, and I want to purchase a clear, portable, acrylic sneeze guard - like that: The problem is, I can't find anywhere in the US/Canada that sells them. They are very common in the UK and Australia, but nowhere to be found here. I thi...	What you are looking for is a bent acrylic sheet, may be sold as perspex or more common in the us Lucite which are just brand names of acrylic. Doing a google search for "bent acrylic sneeze guard" brought up a wealth of choices. Another term I've seen are Sneeze Screen. Ebay is a good place to start, others are Manhat...
Meat defrosting too fast I had purchased a 14 pound packer brisket a couple weeks ago to smoke for Easter. I put it in the freezer after I got home. I pulled it out of the freezer and put it in the fridge (set at 37 degrees F) this past Sunday, thinking it would take about as long as a turkey. The thinnest part of th...	Refreeze it. You know how long it will take to thaw now, so put it back in the freezer if you are concerned. There's all sorts of myths saying re-freezing is bad but there's no risk. It may impact the texture a bit, but it's better than it spoiling.
What am I doing wrong with my Beurre Blanc? I made my first Beurre Blanc a couple days ago. It got very sour and I had to pour some sugar to sweeten it. I'm almost sure I reduced the wine and the vinegar enough before I started throwing in the butter. I know I probably made this 2 mistakes: I didn't measure the exact...	Julia Child's "classic" recipe for beurre blanc uses quite a lot of butter (3 sticks) to 1/4 cup each of white wine and white wine vinegar (plus shallot and salt and pepper, with a squeeze of lemon to finish). I suspect that you (a) used too much liquid, and (b) used the wrong vinegar, leading to an overly sour/acetic...
Keeping strawberries sweet I read that giving strawberries a vinegar bath will keep them fresh for up to 2 weeks, but will they be sweet? I haven't tried this yet, but would like to make chocolate covered strawberries for the holiday and don't want to ruin it.	Ideally strawberries should be picked the day they're eaten. Adjusting your shopping plans to the day before or so would be best in any case. I've never heard of this vinegar bath trick, but I've sometimes kept strawberries overnight that I had mixed with lemon juice. They're not less sweet, but the texture is blah,...
What exactly is Korean chili paste, aka 'gochujang'? Is there any way of making it at home? I have recently started trying out some Korean dishes, some of which use the Korean chili paste, gochujang. However, I can't seem to find this in any of my local supermarkets. What exactly is in this paste, which gives it tha...	It is a fermented chili paste made with rice and fermented bean paste. You could make it at home if you can find all the ingredients. But it looks like a complex recipe and preparation. For example: https://www.youtube.com/watch?v=5IqtT0HcXUE Here's a simpler version (less traditional) : https://www.youtube.com/watch?v...
Why is it faster to reheat something than it is to cook it? In my experience it takes less time to reheat a cooked item than it does to cook it. This is true for every single different "type" of cooked item I can think of. (Meat, soup, pasta, beans, etc etc). It's quite common for me to use the microwave to reheat thi...	"Cooking" is often a chemical process. Denaturing proteins, gelatinization, causing chemical reactions like browning, or even causing state changes like evaporation. In many cases for these reactions to happen, we need to overheat the food. (Cook it and let it rest to cool off back down to undo some of the changes th...
Are these almond cookies likely to be a success if I make them vegan by substituting coconut oil for butter? I love these cookies from King Arthur Flour for a variety of reasons, including that they're delicious and they only need five ingredients, which I always have in my pantry. I particularly love the thumbprint v...	Summary Pure coconut oil is not an adequate replacement for butter in this recipe. However, coconut oil and water appears to work as a substitution when using ratios between 4:1 and a 5:1 coconut oil to water by mass. Cookies produced with pure coconut oil fall apart when touched. Ratios of 4:1 and 13:2 coconut oil:wat...
Washing or rinsing fish and seafood Do you wash or rinse your fish before cooking it? I usually don't, but I'm not sure whether I'm right or wrong. Well, ok, I guess it's probably unnecessary in most cases but, what if we're making a raw fish dish like a ceviche? Does that scenario changes the rules? Same question goe...	Like in all things: IT DEPENDS and always try to buy the freshest seafood as possible and consume ASAP. Fish, depending on the fishmonger, sometimes I will rinse a whole fish it if there is blood or innards still in there; I will make certain after to dry it out completely before using. For filets and portioned fish or...
Pizza dough dipping in middle during proofing Yesterday afternoon I made some pizza dough for use on Friday (tomorrow). I mixed in all of the ingredients after blooming the yeast then split the dough into 4 equal parts and placed them in oiled Tupperware. I covered the containers with cling film and placed them in the...	In general you should be fine, I would give this dough more time to warm/"re-proof" on the counter before shaping/ baking. I've seen something similar in other doughs, but I don't know what caused it. I don't expect much proofing in the fridge, and I've seen some weird stages when I try to slow a proof in the fridge (...
Why is spicy food less spicy when it's allowed to cool? I've noticed over the years that when my food, which was initially very spicy, has cooled down, it doesn't seem as spicy anymore. Why is that?	Capsaicin, the chemical that makes peppers spicy, activates a sensory receptor which can also be activated by heat. (https://en.wikipedia.org/wiki/Capsaicin#Mechanism_of_action) That means that when a food is spicy and hot, you feel both types of heat using the same sense! When the food has cooled and you're not feelin...
Use of duck fat at the time of cooking? When I broil breast of duck, I get a significant amount of fat that pools below the duck breast. What can I add to the dish that will soak up that duck fat and benefit from it? The only thing I have thought of so far would be to make a pastry. So the idea is that I would make a ...	I think the usual use for drippings is incorporating the fat into a gravy or pan sauce. A bit of flour, a bit of water, salt and whatever seasonings. I don't recall if it is common for duck specifically, but I see no reason it an't work. As for your pastry idea, I don't think it usually works that way, the physical d...
Custard surface has tiny pockmarks when I use fruit pulp I have a custard recipe that I use for creme caramel (milk, eggs, sugar, salt). I have made thousands of creme caramels using this recipe. I use vanilla a lot but also use chocolate, coffee etc. When I try to use fruit pulp in the custard, the texture looks like...	The acid in the fruit is denaturing the egg proteins, creating this texture. You cannot reuse the same ratios and temperatures for simple custard and for fruit custard. Find a different recipe which is explicitly made to work with fruit.
How to reproduce the smell of the ocean in cooking? How might I recreate the smell of the ocean for cooking? I was out today fishing on a Pier in San Francisco and caught both a smelt and crab. The smell of both had that romantic smell of the sea. (I threw both back) I'd like to experiment with that smell and taste...	"The smell of the sea" as romanticised by those of us who visit the shore infrequently, is really that of rotting seaweed & dead sea animals... So, that aside, which aspect of "the smell of the sea" are you really trying to recreate? It could be as simple as 'make it smell a bit fishy' for which almost any South East ...
Making brownies but don't have a hand whisk? Can i substitute with electric mixer? Hey guys im making brownies but i don't have a whisk. Can i substitute with a electric mixer on low switching on and off occasionally? Would that lead to overbeating the mixture	Brownies don't need whisking. Whisks are handy tools that make it easier to blend the ingredients in together but a fork to beat the eggs and a spoon to mix everything will do just fine. You won't get any real benefit from using a mixer, you'll just make more dishes dirty.
Why does my home made chilli sauce ferment? Good day all My lovely wife makes a super sauce with chillies, olive oil, lemon juice, wine vinegar and garlic. Works a treat when we make a jarful for home use and one or two extra ones for friends. But when we try making a batch to bottle it ferments. We have tried washing...	It ferments, like every other food mixture, because there's microorganisms (bacteria and yeast) in the air and the ingredients that reproduce and consume the sugars and starches in it. Any jarred vegetable, fruit, or herb will ferment unless there is something specifically to prevent microorganism growth. You can't ge...
How does vacuum packing affect safe meat storage time? I recently bought some vacuum-packed pork back ribs, with a sell-by date more than two weeks after I bought it. I don't think I've ever seen a date that far out on meats and I'm not sure how to interpret it. I assume it has something to do with the vaccum-packing....	Vacuum-packing elongates food storage times because by removing the air you remove the oxygen, which aerobic organisms (in this case bacteria) thrive on. No oxygen means no bacterial growth. This is also known as Reduced Oxygen Packaging and can extend freezer life by years. Some things to keep in mind: If you open th...
Why does the temperature of resting turkey increase for a while? I have seen many references to the temperature of turkey increasing for a while when resting. This would seem to contradict the first law of thermodynamics.	Not at all. If we measure the temperature of a “lump of meat” that’s to be roasted, we place the tip of the probe at the center or the thickest part of the roast. Oven temperature is usually way hotter than the temperature we are trying to reach at the core, which means the outside will be nice and crisp (see Maillard...
French (?) pastry on the cover of a book Georges Lefebvre's "The French Revolution" has this lovely pastry on its cover (see below).Does anyone know what this is and how to make it?	To me it looks like a minimal tartelette au fraise (little strawberry tart). These usually have a custard layer and are normally completely covered in strawberries, but I have seen them with far fewer strawberries. Mixed fruit (tartelette au fruit) or raspberry (tartelette au framboise) tarts are also common. Here's ...
Can I turn a betty crocker angel cake mix into a normal sponge? I have a betty crocker angel food cake mix and we don't like the texture. Our usual box cake mix is the French vanilla which is super tasty and light and white. We love this mix. My question is: can I substitute some of the water that is needed to make u...	Angel food cake is a very different type of cake from a standard vanilla sponge cake it's mostly egg whites and sugar, other cakes have more flour, so if you want to try and modify it I'd be thinking more flour and maybe some butter. If it was me I wouldn't bother though. It may be possible to modify the mix, but you'...
Forgot to add salt to french fries while soaking it in hot water I tried to make french fries at home for the first time. As I searched over the internet, there are four steps, Soak the potatoes in cold water for 20 mins Soak the potatoes now in hot water for 10 mins with salt in it(I forgot to add salt in water) Fr...	Any salt added during the soaking step won’t make your fries significantly salty, during blancing the potatoes will precook and absorb some water and if salted, some salt (a 3% brine is suggested here). But the average French fry recipes I am familiar with typically don’t salt the water and many don’t parboil. - I neve...
What is tofu that's crispy outside and fluffy inside called? I sometime eat asian dishes having tofu cubes. The tofu looks a bit fried, it is a bit crispy on the outside but quite soft and fluffy inside. I love this texture combo, I would eat a whole wok of it! Unfortunately I know neither how this kind of tofu prepar...	Traditionally, it's first dropped into boiling water & allowed to sit as the water cools for 15 minutes before drying off & deep frying. There's a 'cheat' method, though. Press to dry, sprinkle with a little cornflour & shallow fry, on its own. Add to the dish when cooked. Dress with anything you fancy - chilli, soy sa...
Is mustard lid supposed to pop when opening? I opened a jar of English mustard with a flat plastic lid and it didn't pop. It wasn't bulging or anything and contains citric acid. Is it supposed to pop? I notice French's mustard (North American style squeezable kind) doesn't pop so I think it's the same. It's just that ...	Plastic usually does not pop, it bends slowly under the pressure differential. Metal usually bends quickly and pops when the vacuum in a jar is relieved. Some jars use thicker metal that wont bend, so you have to listen for the rushing intake of air. Sometimes now they replace air with nitrogen before sealing. You won'...
Rub Roast Before or After Searing? I just put the roast beef in the oven and I don't know if I ruined it already. So, what happened: I lavishly applied a rub of salt, black pepper, dried rosemary, and fresh garlic to the meat prior to searing. Then I tried to sear it in the pan. The crust of herbs got darker and darke...	I think there is a place for both. Without being aware of the particulars of this received wisdom/commandments from on high, it is a little hard to say. Seasoning of meat is often performed before searing (think steaks), but this is commonly only in the form of a thin layer of salt and pepper and maybe herbs too, not a...
Israeli soda type drink Recently I had this amazing drink in a "Israeli style bistro" in St Petersburg, Russia. I can't remember the exact name, something beginning with 'J', like Jollo, Jalla or something. It had a really interesting flavour with hints of spices and citrus and it was topped with pistachios, sultanas ...	What you're describing sounds like jallab. From Will Travel For Food: Jallab is a very popular drink in the Middle East. It’s made by diluting the syrup made of grape molasses, dates and rose water with water and serving it in a tall glass with crushed ice. It’s always topped with nuts, most of the time pine nuts and ...
What's the FDA recommended sous vide temperature for in-shell egg pasteurization? My problem I am trying to figure out the official FDA guideline for time and temperature of in-shell egg pasteurization process in heated water (sous vide). What have I tried Googled this site, including How to pasteurize eggs in a sous...	Here's an answer from the FDA website for pasteurizing whole eggs: Egg pasteurization uses a water bath and motion to ensure that whole eggs are pasteurized without cooking the eggs. Egg whites coagulate at 140 °F. Therefore, heating an egg above 140 °F would cook the egg, so processors pasteurize the egg in the shell...
Can a wine press juice citrus? How effective is a wine press at juicing a large quantity (e.g., 50-100 lbs) of citrus? I'm looking for speed. Auger (masticating juicer) is far too slow, and blending requires straining.	Theoretically, you could use a wine, apple, or or other heavy-duty fruit press to press 10-20lbs of citrus at a time. But you wouldn't want to. Both the peels of the citrus and the seeds contain bitter and/or intensely acidic compounds (those essential oils WS talks about in the comments). If you press citrus in any ...
Chocolate cake baked from recipe is too delicate/fragile I tried baking a chocolate espresso cake from this recipe. The idea was to produce a cake that could be used for a layered cake, similar to the entire recipe itself. I baked a single layer as a test, using a third of each ingredient. I used the toothpick test an...	With a batter like this there are several things that can go wrong. My first guess would be, that the cake would have come out much different had you made the full recipe. When using only a third of the batter you have an increase in surface area compared to the inside of the cake. Not knowing the exact circumstances, ...
Is there some drink like panaché available in the Netherlands? Hi I remember summers around 2006 where we bought Panaché at our local Lidl and a lot of people liked it. It's a soda drink with a little bit of beer. it looks like this: Of course there is Shandy and Radler, but I don't find them quite the same.	Yes, Panache is available. It seems to be similar to Shandy, or "Sneeuwwitje" in Dutch.
Does wrapping a bottle of whisky in plastic affect the taste? I want to store a couple of whisky bottles with boxes in some idle place at our house. I'd probably sell these after 5 years. To prevent damages to the box, I'm thinking of wrapping the boxes of whisky but would it affect the quality of the whisky? Would th...	Plastic isn't going to cause heating, and won't impact the quality of your whisky. Plastic wrapping is likely to trap moisture, however, which could be a concern as it could damage the labeling on the bottles. If you want to protect the boxes with plastic wrap my advice would be to make sure you have airflow.
Can I save the seasoning on my cast iron skillet or do I need to strip it and start anew? I have a Lodge 12" cast iron skillet that I have been cooking in almost every night for about 6 months. I recently scrubbed a little to hard and created a "bald" spot into he middle of my pan. I wanted to know if I can save it or...	I've had success in restoring bald spots in my cast iron skillet. After cooking and cleaning, I add oil when the skillet is warm. Eventually the "bald" spot fills in. Mine took about 3 months of 1-2 weekly uses.
What is early harvest olive oil? I think it means picking the olives early I.e when they are green(unripe) . Is this correct? I’ve also heard people say that like any fruit, they should be used when they are ripe ie black so wouldn’t it go against wisdom To be using early harvest olive oil?	Early harvest olive oil is made from olives that are partially "enveradas", changing its colour from green to purple. You need 7 to 8 kg of olives to make one litre, instead of the 4 to 5 kg/l of full ripe olives. As the olives mature the color of the outer part (epicarp) changes from bright green, purple-green, purpl...
Why is shrimp rubbery after reheating? How can I prevent this? I don't frequently use shrimp in my dishes (once a month at most) because I tend to shop my proteins based off what is the best deal and I'm not usually interested in shrimp unless it is large (at least 15-20 count) and under $7/lb. Whether I make stir fry...	I agree with @Joe. It sounds like you are heating too much and overcooking the shrimp. Once things like shrimp are overcooked I am not sure that there is a way to make them tender other than to cook for a long time, similar to slow cooking. With squid the rule for cooking is less than 2 min or more than 20 min to ensur...
Legume-based pasta and phytohaemagglutinin Most legume-based pasta specify a cook time of fewer than 10 minutes. Is that sufficient to deactivate the phytohaemagglutinin? I initially thought that the bean flour may have been precooked before being formed into pasta, so to confirm this, I contacted one of the manufactu...	As far as I can see, phytohaemagglutinin should be mostly present in red kidney beans or fava beans. (from wikipedia and https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3153292/) I looked at Tolerant Food product list on their web site and they only use lentils (red and green) and Chickpea products. So, you should be good...
How to fry ground beef so it is well-browned I have been using a propane torch to brown up the ground beef at the end of frying it on the pan, but there must be better way that does not involve the torch; can it be done? Here's what I currently do (before utilizing the torch): Heat pan on high, until sizzling hot. Lo...	Use a bigger pan...or much less beef in the pan. Stop stirring. If you over crowd the pan, nothing will brown. It will steam, then braise because the water can't evaporate fast enough. Secondly, browning happens when an item remains in contact with the pan. So, stirring (unless you are using very high, wok-type t...
Does marinating hinder brining? I learned, that "marinating" for days before cooking, doesn't actually work, since nothing can actually penetrate the meat very deep. However, with salt, it seems to be a different story. Does that mean, that marinating works, but only the salt is actually penetrating the meat? And does...	First: the information that "marinades only penetrate 1/8 inch" appears to be entirely from the show America's Test Kitchen (ATK); I reviewed multiple articles on it on the internet, and all of them cited ATK or didn't cite any source. I mention this because ATK has been wrong before due to flawed test conditions, so ...
Why does processed meat contain preservatives, while canned fish needs not? I've read that canned salmon typically does not contain any preservatives. On the other hand processed meat (such as ham) contains them. Why are preservatives needed in some cases but not others?	These are two different ways to preserve food. The canned salmon was boiled and then sealed into a can while it was still boiling sealed into a can and boiled under a specified combination of time and temperature that has been empirically proven to kill enough bacteria. All the bacteria in the can are dead, and no more...
Can I substitute bread flour for bread machine flour? Can I use Bread Flour instead of Bread Machine Flour when making a loaf of wheat bread? Recipe calls for 1 and 1/2 cups of wheat flour and 4 cups of bread machine flour.	"Bread machine flour" and "bread flour" are interchangeable terms. Bread flour, sometimes called bread machine flour, is what most bread maker recipe books will say to use in order to achieve the best results. (Source) So yes, you should use bread flour in the recipe. It has higher protein than all-purpose flour and ...
Overnight cooking: Is sous-vide safer than electrical oven? I am a fan of bone broths, but always have a problem with the overnight cooking part. For the overnight cooking part I have the following options: Interrupt cook, let the pot hot on the stove, continue in the morning (this is what I am doing now) Cook overni...	Put the bone broth pot in a big container full of water and heat the water with a sous-vide circulator. Since sous-vide circulators can not reach as high temperatures as an oven and since they are, after all, in a container full of water, is it safe to assume, that overnight sous-vide is safer than overnight oven cook...
Can a sous-vide circulator fully replace a crockpot? The idea is, to put a regular pot in a larger pot full of water and heat the larger pot with a sous-vide stick. Would this accurately simulate a crockpot? The only downside I can see, is that typical sous-vide sticks can not reach the temperature of the highest sett...	Would this accurately simulate a crockpot? No. Most crockpots operate on the principle of having a relatively low-powered heating element that very slowly raises the temperature of food over several hours. In many slow-cooking dishes, that additional time spent at lower temperatures is useful in breaking things down...
blending smoothies in a metal pot - will the vitamins go away? I do not own a professional mixer where you can put all your fruits in and start to blend. I am using a hand blender. I put all the fruits and some yogurt in the metal pot and then blend it all. Someone told me that the fluid is reacting with the metal/all...	I could not find (quick search) a reference to the fact that using a metal bowl "destroys" vitamins. Aluminum bowls will react to some ingredients, mostly acidic ones (tomatoes, citrus..), but in a normal usage (blending fruits) , it should not be a problem. Stainless steel bowls are NON reactive, and can be used with ...
Can I just substitute fresh ube for the "frozen ube, thawed" my recipe asks for? I got a recipe that asks for "frozen ube, thawed", and looking around my local stores and a quick google shopping search has failed to bring up any frozen ube, but I have found I can order fresh ube. Seeing some of the similar questions a...	Frozen ube is usually grated, raw, and packed in liquid. It comes as a solid block of ice. Frozen ube is easily found in Asian grocery stores. Especially those that carry Philippine products. In my experience it is much easier to find frozen ube than raw. I expect that is why your recipe calls for it. I haven't persona...
How does the process of tempering in indian dishes generally work? I am trying to understand the tadka (tempering) technique or procedure Indian meals. Is the a specific order in which spices go in in order to avoid overcooking some which are more delicate? I understand that for example the cumin seeds will usually g...	The general rule of thumb is to put spices that burn easily in the end. Black mustard seeds are often added, in which case add the mustard seeds to hot oil first. Once the mustard seeds stop popping, turn the heat down, add urad dal (white lentil), dried red chillies, cumin, and turmeric. Of course, your tadka may not ...
How to pasteurize lacto-fermented hot sauce? So, I've got a 2-3dl batch of lacto-fermented hot sauce in the works. Approximately half the vegetables in the ferment are large brown habaneros and the other half is sweet pepper, ginger and some slices of carrot to get the ferment going. So, I expect the sauce to last me ...	According to the US FDA, normal pastuerization for fruit juice would be 160F for 6 seconds. This should be easily accomplished in a hot water bath; just heat up the water to 160f, and dip the bottles. However, a fermented sauce made with chopped peppers has poor circulation compared to fruit juice, and you are heating...
How to achieve "fall off the bone" in a leg of lamb using sous vide? I have recently experimented with leg of lamb, following the popular recipe on chefsteps . Both times I cooked the meat, with bone, for 24h at 57°C (134°F). While the result was generally good, I received a comment, that the meat didn't fall of the b...	Ribs and legs are "done" when they are 145°F internal temp, but they may still be tough. If you take them up to 190 to 203°F, the collagens and fats melt at this temp and make the meat more tender and juicy. Alot of people prefer caramelized and easy to eat meat. Altough I would not call this sous vide. A longer cookin...
What to use instead of cling film to wrap pastry I'm trying to stay away from single use plastics for the environment. The only kitchen thing I have not yet managed to find a substitute for is wrapping pastry in cling film to let it rest in the fridge before rolling and baking. What can I use instead that doesn't let ...	It is less useful than what you think Frame challenge incoming... Cling film is very light and made especially for such purposes. The environmental damage is extremely low - which limits what alternatives you can choose. Most alternatives (including those already mentioned in the other answers) will be so much more res...
Mold on salami, is it safe? I took a salami and removed the outer plastic packaging and hung it in my refrigerator to dry. After about a week it got white mold on it. Is this normal/safe? I know that real/fancy salami has molds rubbed on. This salami does not contain any bacteria or fungus (at least it’s not supposed ...	It's one thing to buy salami which comes with its own built-in mold, but to let one develop some possibly different mold spontaneously in the fridge? If nothing else the fridge would not provide the ventilation which I understand is an essential part of the process (that's why you hang them and don't pile them up on a...
Bread and butter pickles without mustard seed I would like to make bread and butter pickles. I already have the sliced cucumbers, onion, and salt sitting in the fridge! However, my son is allergic to all forms of mustard. Can I simply leave the mustard seed out or is there something else it can be replaced with?	Mustard seeds and other spices are there for flavor only; it's perfectly safe to leave them out. But don't mess with amounts of salt or vinegar given in your recipe--those are important for preventing bacterial growth. If your recipe also contains bay leaf or grape leaf, those too can be omitted, but you pickles won't ...
Crispy chicken skin on the BBQ I am on a mission to get CRISPY chicken skin on the BBQ. I don't mean to LOOK crispy. I mean to actually "crunch" when bitten into, if that's at all possible. I'm trying to do all the right steps. I dry off the chicken thighs (bone in, skin on) with paper towels, liberally sprinkle with...	You are getting a lot of it right by patting the chicken dry and using a dry rub, I think you just need to tweak your method a bit. Rendering fat and making crispy skin takes time, 7 minutes just isn't long enough for all the fat to melt away and it is searing instead. When I make crispy chicken in the oven I bake it ...
Can I freeze rolled out pie dough A typical pie dough recipe (such as this one) asks to: Mix the dough. Make a couple thick disks. Put the thick disks in the fridge 30 minutes to couple months in the freezer. Remove thick disks, let them warm up a little, and roll them out. Place them in the greased pan and put them ...	Sure you can freeze rolled out pastry, it can be a real time-saver. The trick is to make sure it's protected from freezer burn, otherwise it can dry out. Putting it between two sheets of wax paper works well, then rolling it up and putting it in a freezer bag. You need to let it thaw before unrolling it otherwise it wi...
can the degree of white to black parts make coarse ground pepper taste mild? I previously asked this question about what makes black pepper mild: What makes black pepper strong or mild? Both ground type and freshness could be the cause however it has occured to me that the parts in the mild bottle had more white than...	Yes, the white pepper is the whole black peppercorn with the skin removed (and possibly fermented via a water soak). A lot of the pepper flavor is in the pepper skin (the black part) which is removed in the process of making white pepper. The compound that gives pepper its flavor is piperine which isn't found in the pe...
How can I buy black pepper with mainly black bits? When buying black pepper I notice it usually comes whole or grounded but it usually contains the outer black part as well as the inner white part hence a mixture of white and black bits. When fine grounded it looks grey. I prefer the taste of the black bits only howe...	I'm not sure this is possible. For the best flavor, buy whole peppercorns from a reputable source and grind yourself in small amounts. You might even enjoy the flavor more if you toast the peppercorns lightly in a pan before grinding.
Will ground sealed pepper have lost it freshness? From other answers I can see that fine grounded pepper looses its freshness and flavors so freshly ground is better. Does this apply as much to coarse ground, I imagine when you bite it more parts of the pepper is newly exposed and the flavour will be better? With som...	Ground pepper begins to lose it's flavors very quickly. You can try this yourself by grinding your own, then tasting over the course of a couple of days. I find it is always best right after I grind it. Sealing a container of ground pepper might help, but who knows how long between grinding and sealing? Then, once y...
Is it possible to make rice porridge without simmering for 1 hour+? Every rice porridge recipe that I have seen calls for the rice to be simmered for 1 hour or more with constant stirring. Is there any way to make rice porridge without that hefty time investment?	I make rice porridge in the oven. I bring the rice and milk to a boil on the stove and then place the entire pot, lid on, in the oven on ~90 degrees C for 4-8 hours, depending on the amount of rice. I'm basically using a DIY slow cooker. I imagine there are methods involving an actual slow cooker as well. The total tim...
Salt turned peas from creamy to crunchy Here is what I did, I boiled a bag of frozen peas,about 400 grams, in a pot of water. I checked for tenderness after a while and they were creamy on the inside like I wished they were. I take some out and salt them generously and soon after they turn to a somewhat unpleasant cru...	Frozen peas don't really need 'cooking' at all. The smaller they are the less they need, too; so anything labelled 'garden peas' or 'petit pois' really all you should do is drop them into boiling water, stir & give them maybe 1 minute maximum to heat. Drain & serve immediately. Don't wait for the water to return to the...
Why does blending blueberries, milk, banana and vanilla extract cause the mixture to have a yogurty consistency? A cup of milk A cup of blueberries A banana Three shakes of vanilla extract liquid The original plan was to have a milkshake, but the result is quite a nice desert! Like a no cook yogurt. Looking more clos...	The pectin from the blueberries jelled in the presence of the calcium in the milk. The texture might be unexpected, but it is perfectly safe and tasty. It is the same process that thickens blueberry jam. It shouldn't be curdled, that is the clumping of milk proteins in the presence of acid. Here, the milk proteins sta...
Does it help to allow veggies to lose moisture before frying? Frying gets rid of the water in food, and salt is added to remove water from onions while frying. Since getting rid of water is the objective, if one has sufficient time, will it help reduce frying time or reduce the amount of oil sputtering if veggies like...	Yes, it helps to dry veggies before frying them. In fact, many recipes for fried and deep-fried vegetables contain explicit instructions for drying them, including salting, blotting between paper towels, or wiping down and dusting the surface with starch. The reason why simply leaving veggies out on the counter is not ...
Instructions on making Japanese fish sauce? (Shottsuru) Would anyone happen to have step-by-step instructions to make Japanese fish sauce?	This is something to buy, not make. Hatahata (or similar like mackerel, fresh anchovies etc) are placed in a barrel with salt (enough to cover the fish) for over a year. Then drain the sauce from the barrel. Longer periods of maturation result in a more complex flavour. Use a clean barrel. Put in a layer of fish and co...
Is the milk spoiled when a thin layered textured appears in the bottom of pan? I use Pasteurized Amul milk (see here). Last time, I purchased it on May 3rd and has expiry as today, 05-05-19. (Outside temperate in our area is around 35-40 degrees) I keep it (packaged when not boiled, in pan once opened and boiled) in t...	This layer just means some milk proteins have cooked onto the bottom of the pan, and says nothing at all about the age or condition of the milk. It's more likely when you boil a smaller quantity due to the more rapid heating. Stirring can help avoid this. However repeated heating and cooling isn't generally a good idea...
My refrigerator is not efficiently cooling I have a problem with my twin door refrigerator, first its not cooling properly the freezer side is not freezing as required. secondly there is red sign that's coming in the dash of the refrigerator, kindly help if anyone knows about this issue. i don't know if the temperatur...	John, you might want to find the manual for the fridge, and see if there's some way to get a trouble code. You can often find them online these days ... even for older appliances. It's possible that with everything computerized, you might have to do something before display a code, but in previous decades, there'd be ...
What to do with wet sourdough mix which was left to proof 10h? I followed this recipe and did the stretch and fold three times according to the timings, just that my dough wasn't round enough at the end of the third time. I then left the dough at room temperature for 10h because I left home and when I returned, I got ...	This question has gone unanswered for a couple of years, but I'll have a go in case it helps anyone else. It almost looks like you didn't have any starter or other yeast in there -- the linked recipe describes making a starter in some detail so I doubt that got missed, but I have to mention it as a possibility. If you ...
Is there any significant flavour difference between dehydrated and sun-dried tomatoes? I have a large batch of tomatoes which I want to preserve. I am confused between sundrying them and dehydrating them. Essentially they are the same processes but is there any significant flavour difference between dehydrated and sun...	Making dehydrated vs. sun dried tomatoes: Dehydrated tomatoes appeared later than sun dried tomatoes, in part due to the added complexity in how they are made. For dehydrated tomatoes, the tomatoes are washed, then passed through long tunnels in which they are exposed to a current of warm air. It is a speedier alterna...
In Chinese cuisine, are the black beans fermented in Black Bean sauce? I was wondering what type of flavour the black beans add to black bean sauce. Can they be switched for pinto beans or kidney beans? Is there a process such as fermentation that the beans undergo before adding to sauce. I ask because UK supermarke...	I'd say a resounding no. ermm... or yes, depending on whether I'm answering your topic title, or the question in the question ;) You cannot use substitute beans, because the key ingredient for black bean sauce is fermented black beans. Everything else is an aromatic additive; easily substitutable depending on recipe &...
Can i brine chicken in seawater? I have been smoking meat recently, and I found out that in Maine people brine lobster in seawater. Can I do the same in Florida with a chicken?	Some considerations: Typical chicken brines range from 5 - 10% salinity. The sea averages 3.5% salinity (there are variables such as region, distance from estuaries, and weather that also impact ocean salinity). Further, sea water is not just salt and water, but has other dissolved minerals, not to mention potential ...
When breading and frying, to which ingredient do I add spices? I'm breading and frying tofu, and the recipe calls for adding spices. Do I add the spices to the flour, the egg, or the (panko) breadcrumbs? The recipe calls for the spices to be added to the panko coating, but I'm uncertain that the spices are going to ge...	The best thing to do is to season the tofu itself (after pressing & drying it). I'm going to use a bunch of example fried fish recipes here, but the same principles apply to tofu, or frankly anything you coat and fry. Many recipes for breaded and fried whatever have you season the flour or the batter, and not the item....
What are these silver "sporks" for? I was going through some miscellaneous silverware in my in-laws' drawers, and ran across a set of these strange-looking forks that look a bit like sporks. Anyone know what specific food they're for? UPDATE: the forks in the photo are quite small, only about 5 inches long, the size ...	Assuming they are the same size as the other forks and spoons, they are most likely ice cream forks. Other possibilities are a terrapin fork or a ramekin fork (both are more specialized, and possibly less fun, than an ice cream fork).
Reducing sauce or gravy always forms a skin Apologies if I've phrased this wrongly. I don't try to do this very often: that is, boil a sauce to evaporate the liquid (I understand this to be known as 'reducing the sauce'); however, when I do, I frequently end up with a skin forming on top of the sauce. I have two ques...	Not an expert at this, but I suspect the skin that forms on top is just the upper layers that gets slightly drier from being exposed to open air. By not being submerged like the rest of the sauce, fluids on top evaporate at a different ratio causing a more solid "skin" to form on top. It can also happen on casseroles o...
Alternative to swiss cheese I am planning a fondue party. I personally despise swiss cheese. I am defining swiss cheese here as any cheese that has that similar flavor, like swiss, ementhalar, jarlsberg etc. as they all have a similar flavor profile. To edit my original question, which I had not asked as directly...	Also worth noting is that the cheese product sold as 'swiss cheese' in the US has a very indirect relationship with Swiss cheese, i.e. cheese from Switzerland. It's supposed to be reminiscent of Emmentaler, but the differences are greater than the similarities. (At least in my rather limited experience.) There are diff...
Aleppo Pepper + Heat I'm testing out a meatball recipe with aleppo pepper flakes, and although it's good, I want a little more heat. Do you think adding a touch of cayenne would do the trick? Would it pair well with the aleppo or could it possibly overtake the aleppo's unique flavor?	Try it & see ;) Aleppo isn't particularly hot; I haven't checked it on the Scoville scale, but just from experience, though it's got a little kick to it, & that kick can be quite variable depending on your source of the pepper, to me, aleppo is used for its flavour rather than its kick. Cayenne, on the other hand, I al...
Is there any devices available that find the ingredients of the given Recipe? I am looking for a robotic device that works in the below mentioned way:: The user will open the device and put some amount of recipe , let's say Briyani The device must scan the foods chemical contents and have to say the ingredients , fo...	Yes! sort of "You Call This Thai Food? The Robotic Taster Will Be the Judge" Diplomats and dignitaries have been invited to witness the debut of a machine that its promoters say can scientifically evaluate Thai cuisine, telling the difference, for instance, between a properly prepared green curry with just the right m...
Oven caught fire while using self-clean Oven caught fire while using self-clean. Now the oven looks bad (greyish tinge) - how do I clean it? (I'm only renting!!)	Grease fires do happen with self cleaning ovens, it's why I stopped using that feature: I didn't feel like I could leave it to get on with the cycle safely and I couldn't sit there for hours. Cleaning it afterwards isn't a big deal, the grey dust is ash and you can vacuum a lot of it out once the oven is clean. If any...
Can this shrimp paste be used to make kimchi? I live in a rural area of Canada, asian markets aren't a thing around here. Since there isn't much good kimchi around, I decided to try myself ! I went to a largeish city a few weeks ago and was able to get this shrimp paste: https://i.imgur.com/AEnHi0L.png When doing my r...	You don't need the shrimp paste to make kimchee. I don't think you would notice the difference if you left it out. Better to leave it out than use the paste you bought, which has a very strong and distinctive flavor.
How to keep homemade soup and cooking stocks/broths consumable without refrigerator? Since there is a way for fruits, vegetables, meats, grains, seasonings and other stuff, I assumed there was a way for these flavouring liquids as well. Right now I'm wanting to preserve japanese dashi and korean kimchi but I think wou...	When laboratories need to grow bacteria in a dish, they use a medium which is basically broth with gelatin--the bacteria love it. Not even normal canning will sterilize broth enough to be safe. Broth must be pressure canned, and for a long time (75 minutes at pressure for pints, 90 minutes for quarts). Many soups can b...
Sell by date of 4/17/19 I have frozen chicken cutlets beaded with parmasean cheese and a sell by date of 4/17/19 can they still by cooked and eaten?	The "Sell by" date is aimed at retailers and indicates the date by which a product should be sold, or removed from the shelf. In many countries, such as the UK, there are no sell-by dates, as consumers found them confusing. There could be as much as 1/3 of the shelf life of the product remaining. Best-before dates are ...
Could I use orzo instead of paella Rice? I'm making a paella but don't have paella Rice! Could I use orzo?	It's not a direct substitution, but you can use orzo in place of paella rice as long as you vary the liquid. When I make a paella I use 3x the liquid as the rice by volume. With orzo that may be too much - if it doesn't absorb it you'll have a watery paella. My approach would be to add 1.5 times liquid to the pasta by...
Escoffier's four types of chicken I'm learning french and thought I would check out the master himself, auguste escoffier, and I bought "Ma Cuisine" on my kindle. In looking at the poultry section, he identifies four types of chicken. The four types are: Les Poulardes et Chapons (fattened chickens) Les Poulets dits <...	I am French, and while I am not an Escoffier specialist and could not guarantee what is exactly his recipe of "poulet à la reine" (which here would translate more as "chicken queens' style), but I can bring some elements of clarification :) It is a recipe based on a vol-au-vent ("windblown") which is basically a little...
Why is my fragrant rice pudding (Gordon Ramsay recipe) dry? I was trying to follow the Gordon Ramsay's recipe for rice pudding. It's the first time I try a spiced rice pudding (i.e. something more than rice, milk and sugar) and I am quite happy with the flavors. The problem is that it gets very dry. I added about 750 ...	He uses Pudding Rice. When using Risotto rice, if one wants it more starchy and to cook into a creamy texture, one usually needs to stir for like 15 minutes. If at the end the result seems too dry, stir in a bit of milk at a time until you get the consistency you want.
using vital wheat gluten instead of flour? I want to make Naan, but I am on the Keto diet and traditional wheat flour has too many carbohydrates. Can I make it with vital wheat gluten instead of flour? Do I have to add anything else?	"High" gluten flour has, at most 15% gluten. "Indian" white flour, or maida has 7.5%. If you manage to pull it off, you basically end up with what's essentially a pan fried slab of mock meat, rather than a bread - basically seitan. You typically add gluten to flour to modify its characteristics - the only way you're go...
What to do with layer of fat on pork spareribs? So I got a nice big rack of ribs from an excellent butcher, and it has a fairly thick layer of fat. Previously when I've bought ribs for smoking/slow cooking, That fat hasn't been there, and the ribs have been ready to receive my spice rub. So my question is this: What ...	Seems like you get the importance of the fat rendering but still want the spice rub on the meat. I would trim the skin and fat off in one piece, if possible, using a very sharp filet knife. (A small amount of fat left on the meat is okay.) Then rub your spice mix over all sides of the meat. Place the fat cap back on th...
Chocolate pancakes using melted chocolate I have a friend who wants to make American-style chocolate pancakes for breakfast in Mother's Day. That's alright and there are plenty of recipes laying around, but the thing is she would like to use some bar chocolate she has laying around, melting it and using it in preparin...	Perhaps she could make "regular" pancakes and use the melted chocolate candy bar in place of traditional syrup? Imagine, a stack of hot pancakes with melted chocolate poured over them... perhaps a fresh strawberry on the side. oh my! I might have to make some for myself!
Pinholes in new cast iron pan I just received my new cast-iron skillet and noticed two little pinholes (1-2mm) in the inside bottom of the pan (see pic below). As I live outside the USA, it is a hassle getting it returned and replaced. Will the pinholes become a food contamination hazard? Are there specific things I s...	Have you seasoned the pan yet? https://www.southernliving.com/food/how-to/how-t0-season-a-cast-iron-skillet I think the oil you use for seasoning will fill up those holes. The other thing about a pan is that it gets hot and it is going to be hot in the holes. No germs will survive down there.
Discoloration in tea kettle I have a two piece tea kettle used for brewing black Turkish Tea. The bottom part is used strictly for water (specifically faucet water), whereas the top is for steeping the concentrate of the tea. Today I noticed some really odd discoloration on the lower portion of the kettle: Here is an...	Yes that looks like limescale. Are your water mineral rich? Limescale comes in different colors depending on minerals in water. Mostly common, white, greyish or reddish. Iron. Vinegar may leave a taste, so you can considder to buy commercial descaler from the supermarket. Should be totally safe to boil water in.
Can I make ravioli dough with only all-purpose flour or do I NEED semolina flour? This is the exact recipe I'm talking about: https://selfproclaimedfoodie.com/butternut-squash-ravioli/ I'm not a very strong cook, I'm only 22 and have very little experience. I've got working with yeast down pact so I thought I'd try an...	Pasta can be made from many types of flour. Often, this is predicated on style of pasta or the dish. 100% AP flour will be just fine for your ravioli. I use it often when making fresh pasta. Substituting the AP flour for the semolina might impact the hydration. I would hold off on the water at first. If the dough ...
Is this dark muscovado sugar safe to use? I've got a batch of dark muscovado sugar that I rarely use, sitting in an airtight ziploc bag. Upon opening it today, I noticed that is gone very hard and some of the lumps are white inside. There's also a few darker ones. Is this natural for this kind of sugar or has somethin...	Muscovado sugar is a partially refined sugar. Hence, it has a lot of what is essentially molasses contained in it. The molasses can migrate, leaving whiter areas; also scraping with a spoon, e.g., can leave whiter areas. To reconsitute, place in a jar with a piece of bread or covered with a damp cloth (what I do). W...
Should pressure only be applied at the top of a pastry bag? I was using a pastry bag for the first time today, and used both hands to squeeze the frosting out, applying pressure on the side and at the top of the bag. My friend said it's better to only apply pressure at the top; that's what she's seen in cooking shows....	Usually you would twist the top of the bag (hint: don’t overfill) to close the bag and to get a “basic pressure level”, which will depend on the consistency of whatever is in the bag. Somewhat taut, but not leaking out of the nozzle. Then you hold the bag closed at the twist part with thumb and forefinger, a bit like a...

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