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Does proofing time depend on the quantity of dough? One recipe, for example, specifies the dough should be left to rise for 4 hours. If I make halt the amount of dough, will the proofing time change? I'm not providing the recipe because I will be trying and experimenting with many in the next few days.	No. The proofing time of a dough is a function of the ratio of yeast and available water, and the temperature of the dough. Notice these are ratios. If you doubled a recipe but didn't double the yeast with it the dough would rise much more slowly. The quantity of dough will only play a role in rise time if the dough is...
What are the Purposes of the Types of Meringue that are used for Pastry? i have seen a lot of recipes, which calls french meringue mostly in spongy cakes in the japanese cheesecake for example and other cake recipes, but for the decoration and filling of them are used another kind of meringue that could be swiss or it...	great question. first of all, each meringue originated from a different culture and as such is more prevalent within recipes of that culture. more modern recipes might choose to use a different variant of meringue to get a more nuanced texture than in classic recipes. I would like to refer you to a great article about ...
Tips for making lean ground beef patties tender? I have to eat 93% lean beef as part of my diet. I am trying to find creative ways of cooking it because throwing it in the instapot with some tomato sauce is getting bland. I'd like to try making it into a burger so I can pretend like I'm eating a burger. Yesterday I a...	I use only 5% fat beef - which I would assume would be considered 95% lean, though the UK doesn't measure it that way. I cannot abide fatty meat, but that's a topic for another day ;) For me, a burger is 500g beef mince, an onion, either finely diced, or pre-fried [different flavour profile], 1 egg, a good handful of b...
its harmful to eat not very well cooked beef? its harmful to eat not very well cooked meat? i have noticed in youtube some recipes, that the beef is half cook, with the inside red or pinky, and the outside browned, i know that eating raw animals like beef and other meats existing could be harmful because the bacterias...	I am not a doctor, and this is not medical advice--just my view of the current best practices recommended by sources I trust. It depends on the kind of bacteria or parasites commonly found on the food in question. Chickens are often infected with Campylobacter or Salmonella, and those bacteria can get into the flesh of...
Safety: Keeping sous-vide cooked chicken in vacuum My Problem I have sous-vide cooked some chicken breast, forgot about it, and kept it in the refrigerator for 2 weeks. The chicken breast was thoroughly cooked (63c for 1 hour) and kept in good vacuum. I have re-cooked it in the sous vide at 63c for and additional 1.5 ...	I originally voted this question as a duplicate. However, the OP is correct in that the proposed duplicate does not address the specific case of sous vide. Here, I attempt to help in that regard. The definitive source for the answer to your question is Douglas Baldwin. From the information you've supplied, it is diff...
Plastic on grill: is my family safe? I received an unwanted letter and, my county not allowing open-burning, I used my closed-top propane grill to burn it. After sticking it into the slots, I realized that this is imprudent, because of the plastic in the envelope (and possibly in the letter: I didn't open in, only rip...	Heat the grill, like good and hot (I have used the hottest setting). Once it is hot, just scrape it down with a brush or wooden scraper. After that, let it "cook" for a few minutes. Once all that is done, I would say you are good to go.
Can I use freeze dried fruit in a Sangria mix? I want to make a few little gifts for some friends, and I had the idea of creating little bottles of all the things needed for different drinks. I was hoping that people would be able to hold on to these until they wanted to make them. So far I have mulled wine. I want t...	It depends on the fruit you use and whether you mind exactly how the end result turns out! freeze dried normally means berries, but they will turn to mush as they rehydrate, which is fine if you put some in a glass and drink quickly, but not good if you want them in a jug to soak up all the wine. From personal experien...
Keep milk (or milk alternative) for a day without a fridge I like to drink my coffee with milk, but my new place of work has no refrigerator I can use. Is there any milk or milk-substitute I can use that will not taste funny around 15 o'clock, when I remove it from my home fridge at 8? What if I buy 1L of long-lasting...	I would invest in a small thermos bottle, about the size of what you need for one day. They are not only designed to keep hot food hot, they can also keep cold food cold. Choose a size that will be as full as possible when you start, it will keep better. This is what the small B&B we‘re currently staying at supplies to...
Meat Substitutes Allow me to set the stage! My wife has decided it is time to be healthier, and while I begrudge the fact that she is right, I agree. In doing so, we want to reduce the amount of meat (of all types) we consume and increase the consumption of fruits, veggies and other healthier stuff. Now, that said - s...	Here's my tricks and tips based on 25 years of being a vegetarian and cooking for a spouse who is not: Avoid meat substitutes entirely for most meals. They just don't satisfy, and simply act to remind you of the meat you're missing. Learn to cook & like cuisines that do not require meat, or only require it in small...
Yellow sticky film on coconut meat - is it bad? I drank water out of this coconut and then left it unopen in a fridge for few days, and this happened - see the yellow film. It is sticky and the taste is neutral. Doesn't look like mold. Is it bad, or is it good natural process?	From the question and the comments, this looks a lot like bacterial film growing on the inside of the coconut near where the water was housed, that is the area with the most moisture availability for the biofilm to form. Coconuts are meant to be quickly eaten and / or processed after opened, if you want to save the me...
Why are my beef short ribs still chewy after 5 hours? In short: Kamado at 250-275f Short Ribs in for 4-5 hours The ribs have a layer of meat, then a small layer of fat, and then the meat on the ribs themselves. The top layer gets reasonably soft and edible, but the main chunk of beef is much too chewy still. I'...	There is conflicting information on the Internet about BBQ short ribs, so, I can see the confusion. Serious Eats suggests that you want to grill short ribs to an internal temperature of about 130 F (54.5C) (medium-rare). They suggest that any hotter, and the fat will start leaking out, drying the final product. Sh...
Perpetual stew-like stock using the fridge: is it a good idea? I work in the science behind nutrition and one of the first things you learn is that a huge amount of nutrients from your food goes down the drain when you throw out the cooking water. In the water you use to cook broccoli, chickpeas, tomato, basically any...	I like this idea, a lot actually, it would be an interesting experiment, but you would have to keep it on the gas. Ignoring the safety concern of accumulating pesticides, which you mention, this would be like any stew which a quick Google search tells me should last about 3 to 4 days in the fridge. At least you don't ...
Mold from cheese on sausage, is it safe to eat? I stored some sausage together with some blue cheese. There's mold (I assume from the cheese) on the sausage casing. It starts to look like salami (except with less mold). Is it still safe to eat? The sausage is a käsekrainer, it was stored together with roquefort cheese...	If it was normal blue cheese, there's a pretty high chance the mold is Penicillium roqueforti, which is harmless. However, if the mold comes from something else, it can be basically whatever. In order to assess what kind of mold it is, you need to evaluate if it could have gone from the cheese to the sausage. What kind...
Why did my rum cake turn black? A friend baked a rum cake for me. She baked it in an aluminum pan. The cake was soaking in rum. Overnight the cake turned BLACK. I suspect this is a chemical reaction, but cannot find information to back my theory. Surely, this may not be safe to eat. Anybody? My gifted cake....w...	This is an interesting question. Personally I would throw it out, the discoloration and resulting taste are the result of a chemical reaction with the pan. The brownish discoloration is a sign that the Aluminium (Al, the chemical symbol for the element from here on), is being attacked by a chemical reaction. This is mo...
Do "Chinese Ironwood" cutting boards dull knives quickly? I have an end-grain cutting board of "Chinese Ironwood" like this one from the Wok Shop. I've used it heavily for the last 16 years, and it shows very little sign of wear. However, I have to sharpen my knives more often than it feels like I ought to after use ...	Based on its density when compared to other hardwoods, I would say it would (see here). Also, having used one (I had a nice circular board, when I lived in China actually) and I noticed it as well. Just like you say, in order to keep a good edge on my knives I was sharpening more often than I was accustomed to with my ...
what material should i use for cutting board? What material should I use for cutting board? And which dulls more the knives? As many cookers might know that wood cutting boards can be bad for use if it is not cleaned after use, because the growth of bacterias and even mold on there, also wood absorbs moist, color, and...	There's a huge standing debate on that, and you'll find several articles contradicting each other. While wood seems at first like a bad choice (it porous, so it harbours bacteria) it's quite the opposite. Researchers discovered that used, knife-scarred wooden cutting boards harbored no more bacteria than new boards, w...
Does glucose used is added to sugar quantity in recipes like ice creams? I was successful making a new ice cream recipe from Pierre Herme: 100g Milk 135g Cream 1 egg yolk 45g sugar 15g glucose I replaced the glucose by honey. After churning the ice cream, it was smooth and creamy, but it was too sweet. And who doesn...	You can substitute sugar straight over for glucose but you need to increase the wet ingredients or decrease the dry ingredients as glucose absorbs more liquids than regular sugar. Take a look at this article and this one! But mixing sugar and glucose is done in baking for the texture! In pretty much every other regard...
Burners too big on cooktop I have a gas cooktop with 4.25" burners and it is propane and so it burns hot. The problem is that it is difficult to cook things in small saucepans, like the typical 5" saucepan because the flames do not heat the bottom of the saucepan, they go up the sides of the pot and scorch the sauce r...	I found a potential solution to this problem. There is a type of gas heat diffuser called a "reducer ring" that is useful for protecting small pots from big burners. It looks like this: It is also possible to use a full size diffuser, that operates like a hot plate on top of the burner.
Coriander Seeds I harvested a bunch of coriander seeds last year for cooking purposes. I've been adding them to soups and stock. However, I noticed the remaining ones had gone mouldy (there was this fine brown-grey dust when I poured some onto a chopping board) in the jar so I tossed them into the ground. This winter ...	Seeds in general need to be quite dry to store, whether for eating or sowing. When you harvest them you need to dry them thoroughly, which might mean leaving them spread out in the sun for a day, or in a warm dry place. For culinary use, especially in a humid climate, a food dehydrator or cool oven wouldn't be excessiv...
Georgian dumplings (khinkali) sticking to the bottom of the pot Khinkali are boiled meat dumplings from the Georgian cuisine. They're formed putting about a spoonful of ground pork+beef meat with water and spices in the center of a few millimeters thick dough disk which is then sealed perfectly with a number of folds ...	I don't see the additional flour as the cause. It's there to prevent them sticking during manufacture & once in the pan will in seconds just be 'more dough'. I see several ways to mitigate their sticking... Bigger pan - obvious, but there's a reason your pasta pan is the biggest one in the kitchen. Drop them a few at ...
Safety of (re)cooking potentially raw beef from delivery We ordered-in Pho last night, and I got mine with "medium-rare beef". When it arrived however, the meat looked raw (unfortunately I didn't think to take a picture of it). It was wrapped in plastic wrap, balled up into a clump (it actually looked like brain), and...	It is common, when preparing pho, to add raw, thinly sliced beef to the piping hot broth. That way the broth essentially cooks the beef. So what you received is not surprising. It is impossible to know, from what you have written, if there are safety concerns. IF the beef was handled correctly at the restaurant, an...
Can a pizza stone be fixed after soap has been used to clean it? We bought a pizza stone from a thrift store (so at least it was cheap). Unfortunately we cleaned it with soap before reading up on how to clean them. I know, rookie mistake. Is there any way to fix it or should I just toss it out and consider it a lesson...	I would rinse well with clear water. Allow to dry thoroughly, and then use as normal. There is a small chance that your pizza stone will impart a soap flavor to your pizza, but I would say that it is worth a couple of pizza cooks to determine if there is a long term problem. It's really not that much of a risk.
How do I separate my melted rock candies? I recently bought a a jar of rock candies and after one night, they have melted and all stuck together. How do I separate them again to eat them? (I tried freezing, it didn’t work!)	If you can get them out of the jar, I would suggest a hammer. Put them in a plastic bag and whack them with the hammer. You might be able to use a knife (carefully) to pry them apart depending on much they are stuck together.
What is this old "lemon-squeezer" shaped pan We found this odd pan at the family's summer cottage. The cottage is in Central Finland, and used to be a croft before my grandfather bought it. This thing has been on the edge of the stove for a while, and nobody seems to know what it is. By the way the handle is pointing...	What you have appears to be a vintage or possibly antique cast iron grill pan. The pan would be used on the stovetop and could be used for steaks, chops, burgers, bacon, certain vegetables, etc. The ridges can provide grill marks, and the channels allow grease to drain away. The shape allows the grease to drain to the ...
Cherries + 2% salt + 1 week at room temperature =? Around a week ago I had a tray of leftover cherries. I rinsed them, cut them in half and took the stone out, mixed them with 2% by volume Kosher salt and vacuum sealed them. I then left them on a counter in my kitchen for a week at room temperature (North Wales, for r...	What makes you think they are not lacto-fermented cherries? The Noma guide is, of course, a reliable resource. I assume you followed the procedure for plums (or the general instructions for lacto-fermented fruits and vegetables), as the book does not have a specific recipe for cherries. It could be that you just allow...
Shell-on Frozen Prawns and Power Outage I love everything from the sea, but am a little squeamish when it comes to cooking shellfish etc. myself I have a large bag of Frozen, shell-on Black Tiger prawns, as well as two trays of 'Jumbo' Black Tiger prawns in my freezer (these are enormous, almost Lobster-like, three p...	Without knowing the internal temperature of your freezer for the duration of the power outages this is impossible to answer. Since these are planned outages, I assume you have experienced them before. Do items in your freezer remain frozen? At the very least, they will have experienced some freeze/thaw cycling, whic...
Why should I cook the flour first when making bechamel sauce? Why should I cook the flour first with butter, instead of just combining all the ingredients until I get the desired consistency when making a bechamel sauce?	This link explains the science behind what is known as "the mother sauce", béchamel. Essentially, the steps of first creating a roux, then adding cold milk, are about manipulating the glucose chains in the flour. Done correctly, the sauce is smooth and flavorful. Done incorrectly and you have a grainy mixture that t...
Is there a way to handmake alphabet pasta? Is there a way to handmake alphabet pasta? I want to make the small pasta the is shaped into letters that is sometimes used for alphabet soup for kids. It's usually about half a cm in length. And I cannot imagine that if I cut letters out they will keep their shape if they ar...	That's the exact way alphabet pasta is made in industries, it is called extrusion (https://en.wikipedia.org/wiki/Food_extrusion) Considering rheology specifications, I think you can repurpose a clay extruder for that, but not sure if there is an alphabet attachment for the tip. Mind that it is only productive if you ar...
Why should i add the butter after i knead the main ingredients when making a bread? Why should i add the butter after i knead the main ingredients when making a bread? i saying this because from this recipe https://www.youtube.com/watch?v=KDAznRsfPjo and many others that i have seen, they have added the butter after k...	In a yeast-risen bread, like the banana bread video you linked to, it's important that the liquids in the recipe are allowed to properly hydrate the flour particles. This is so that the gluten proteins present in wheat flour can start to develop the gluten network needed to contain the gases produced by the yeast. If y...
What would happen if I blended (liquified) onions and then reduced the result? Imagine I liquefy 10 onions with a powerful blender and I subsequently reduce the liquid. What would happen? Would I end up with a caramelized onion paste? Or something else?	You would first boil the onions and then most likely burn them. 1st: boiling. Caramelization needs higher temperatures than 100 Celsius but as far as there is water in the mixture, temperature won't rise. Therefore you'll get boiled onions. 2nd: burning. Once the water is gone temperature rises very fast and since cara...
What part of oatmeal cookies are making them soft / chewy? I'd like to recreate the texture of an oatmeal cookie in very different flavor profiles, ie savory / umami. I'm tinkering with only the rolled oats for now, but I wonder if the chewiness could be coming from another ingredient, or a specific ingredient interac...	There are several ingredients and procedures that work together to determine the structure and texture of a cookie. At the end of this recipe on ChefSteps, there is a very detailed explanation. I am sure it is possible to make a savory version, you are just going to have to be creative in your approach. If you searc...
Are all the processing steps of tofu harmless? Tofu is considered as a processed food. After watching a couple videos on YouTube. I am only concerned about two points specifically: Is heating the soaked and crushed beans so that they become a paste harmful? As sometimes high heat can harm a food product. I don't kn...	Making tofu for mass production and consumption and making tofu at home generally follow the same procedures. Soybeans are soaked, ground, and cooked. The resulting "milk" is separated from the soilds. Then a coagulant is added (either salts, acids, or enzymes depending on producer and type of tofu). Finally, the tof...
Baking soda to cancel acidity? Simple question: can you generally use baking soda to cancel acidity in your dishes? For instance, sometimes tomato sauce is too acidic, or you put too much vinegar in some dish, etc. The simple acid$+$basic$=0$ concept should make it work, but do you get undesirable side effects? The p...	I regularly use baking soda for that purpose to protect what is remaining of my enamel. To allow for the increase in volume as a result of any foaming, use a large container so that the top of the liquid does not go higher than the 3/4 mark. It is also advisable to leave it overnight in the fridge to let the baking sod...
Is this yeast on my sauerkraut? Iv'e been researching what this white substance on my sauerkraut is, and I'm thinking (hoping) that it's the kahm yeast I've see talked about on forums such as this. But I'm not sure. It looks like a white powder/snow on the surface of the kraut, and also in the brine. I'm using a water...	The concern here is that this is something unexpected and potentially harmful. The general rule is - if in doubt, throw it out! Many microorganisms will grow quite happily and form a whitish sediment below a liquid layer. The liquid you have is also turbid, which tells me that you most likely have some suspended microo...
When to add the rye flour if it really makes a difference? I wish to use a small amount of rye in my wheat sourdough bread, because supposedly it improves the flavor of the bread. What I'm wondering is whether it makes a difference if I introduce this rye flour into the levain or if it is better to put it into the fin...	Putting the rye in the levain will make a few positive differences: The rye will give the yeast a different food source, so the flavors the yeast produces may be subtly different It gives the flavors from the rye grain longer to permeate the dough Rye is often used in sourdough starters because of its natural yeasts....
Whipping heavy cream with melted chocolate This morning I put 60g dark chocolate (pieces) into a glass jug and heated it in the microwave for bursts of 10 seconds, while stirring, to soften it. I then added a table spoon of cold, extra thick cream and gave it a couple more bursts/stirs to melt and mix them together. O...	If you are trying to make chocolate frosting using whipped cream, you need to: Whip the cream first. Melt the chocolate and add some amount of whipped cream to the melted chocolate (mix it by cut and fold method) Add this mixture to the remaining whipped cream and fold it. Don't over-mix it, it would knock out the a...
I bought multigrain bread from the store last week (panera brand) and it has white smelly patch I bought multigrain bread from the store last week (panera brand) and it has white smelly patch.And saw some really big white patches. It smells bad as well. Manufacturing company said its white mold. But they looked differ...	Mold comes in many different colors and textures. I have seen white, green, black and even orange hues on bread, long haired ones and others that look like dust. The only other possible explanation for white spots may be flour from dusting, but we can safely exclude that here, this bread doesn’t show a floury crust. In...
How long should I let my new sourdough starter ferment until I can use it? I am making my first sourdough starter (and bread of course). I started it 2 days ago, and it looked quite good while in the fermentation process. I only made a small quantity with approx. 1/4 cup of all purpose flour (as I didn't have any Rye ...	To make a sourdough starter work you have to create an environment where tasty yeast and bacteria will succeed and harmful or gross microbes will be either crowded out or unable to tolerate the acidity. This environment is created by continually feeding the starter. That is, adding a consistent ratio of fresh starch to...
Am I cooking mushrooms wrong? Since I was a child, I never really liked mushrooms. To be honest, I was extremely picky, but now, I eat anything. Well... Almost anything. I can't stand mushrooms. Except, I can't understand why, and I want to learn to love mushrooms since they're really useful as a vegetarian. For examp...	There's nothing wrong with the way you cooked those mushrooms, you fried them to give them some color and seasoned them, which is perfectly fine. You didn't mess them up, you just don't like them. No matter how you prepare them you probably still won't like the flavor, there's nothing wrong with that, it's just how you...
What ingredients do Bernaise sauce and fruit smoothies have in common? I am trying to narrow down the source of a food allergy. I had a really bad reaction recently and that was my second bad reaction in 2 years. In the first instance, it was after drinking a fruit smoothie at Smoothie King with "all natural" ingredie...	Bernaise = butter, egg, vinegar (usually white wine), salt, pepper, and herbs. It would surprise me if any of those things were in your smoothie. So, based on the information you provided, I would say they have nothing in common. Beyond that, you would have to go the the Smoothie King, and the steak house, and ask for...
Do I need two filters to strain cold brew coffee? I have a Filtron cold brew system that uses both a paper filter and a wool filter to strain the coffee after it has brewed. However, in the last batch, I forgot to insert the wool filter! Is it okay to strain the coffee through the paper filter alone before drinking it...	I make cold brew regularly using an ISI whipper, and simply filter through one paper filter in a Chemex set up. So, I am sure you are just fine. The wool filter appears to be the main filter in this system, with the paper filter in place simply to extend its life (see the FAQ on the website). You probably want to go...
How to Sous Vide Dried Beans Safely I would like to try to cook some dried, red kidney beans via sous vide but am having difficulty finding anything authoritative on how to do this safely. If you google "cooking beans safely" most articles point to this PDF from the FDA where on page 255 they say beans must be boiled ...	Given the temperature, it sounds like advice from slow cooking should apply - it's not far short of boiling. You can actually increase the (bioavailability of) phytohaemaglutinin by cooking at that sort of temperature for long periods unless you boil properly first. Only a few varieties of beans are an issue, mainly r...
What kind of vegetable has pink and white concentric rings? What kind of vegetable is pictured here with the pink and white concentric rings? They look like they might be some kind of beet or radish.	That is a chioggia beet, I believe, but watermelon radish is also colored similarly.
What is the white substance floating in my fresh mozzarella brine? I purchased fresh mozzarella bocconcini from Whole Foods six days ago. The mozzarella is sold in a brine solution. I opened the package when I bought it and have kept it refrigerated since, using the original packaging and brine solution. Today, I open...	Those are just milk solids. Quality mozzarella is sold floating in whey, the leftover liquid from making cheese. While most of the milk solids are gone from the whey -- that's what the cheese is made from -- not all of them are. As such, some will coagulate in the fridge, floating on top of the whey. Now, if the floa...
Substitute dried pig's blood for fresh I have some dried pig's blood (fresh is not at all easy to buy in my country), which I wish to use in recipes where fresh blood is called for. How much dried blood + water should I mix to replace e.g. 1 litre of fresh blood?	Reconstituted dried blood will not have the quite the same texture as fresh blood. If the dish you're making requires blood as a thickener -- particularly if it's supposed to have a thick, gelatinous texture -- dried blood may not work correctly. For other textures, though, dried should be fine. By way of example, near...
How to get the effect of gluten in gluten free baking I've been baking gluten-free cakes and in order to get something akin to a regular cake - light instead of heavy - I've been essentially making a sponge cake by making a light meringue and folding the batter into it. This has worked very well, but it does use a lot...	According to this site I've been using (https://www.americastestkitchen.com/guides/gluten-free/troubleshooting-gluten-free-baked-goods), if your cake is too dense, try: "Reduce amount of fat, use additional liquid, use additional baking powder, use additional egg." So I would try each one of those things separately and...
while canning jam or jelly can you put peanut butter inside the jar with it? can both together? I like to give jam as gifts and it would be neat if i could put peanut butter with it inside the jar. Is this safe or not? Thank you for your time. :)	Commercial peanut butter is shelf stable for several months in your pantry, however it is not acidic enough for home canning. When you remove most of the air in home canned goods you are actually setting up a good environment for botulism to grow. Botulism can’t thrive in an acidic conditions, that is why a low ph is e...
Higher calorie ice cream I make a weekly batch of homemade ice cream using: 3/4 cup sugar 1 cup whole milk 1 pint heavy cream salt / vanilla I want to try including some nutritionally dense ingredients like butter, egg yolks, peanut butter, avocado, etc. Is there an easy way to know how much of a given ingredient to ...	Those ingredients you mentioned, you wanted to add, are all possible, i guess. Fat tends to make the ice cream creamier, even at low temperatures. There are many recipes out there involving egg yolk, though, because it has other properties as well. It serves as an emulsifier, which binds water to fat. This prevents sep...
Any strategies or tips on how to make juice into creams for filling cakes? So Custard powder and Custard are both expensive where I am from. My mom is looking for ways to do creams to put inside pastries. Currently, what I do is use Fresh Milk, melted butter and some flavoring. Will adding gelatin to water and juice ...	There are many thickeners that can make fruit juices into thick fillings. You can make a traditional egg custard, as bob1's reply to your answer mentions. You can make a non-egg filling using other thickeners, like gelatin or starches. Popular starch thickeners to use for pastry fillings are corn starch and tapioca po...
Just found this in my donner kebab, can you identify what it is? I was just eating a donner kebab, not sure if it’s something to be alarmed about ( looks like a worm to me ) or if it’s just spice that is tricking me. It’s about 2/3mm across and is very hard. I can’t see anything moving... yet [grin] Thank you for you...	I strongly suspect that you are looking at a capsicum seed. In other words, you either had a piece of jalapeño, pickled pepperoni, or a sprinkle of pul biber (crushed red pepper). They are flat, about 2mm wide with that little tip. The “worm” is actually the embryonic part of the seed. There are a few edible seeds whic...
How to tell when a soursop is ripe I purchased a soursop at the grocery store recently, because it sounded interesting and tasty. I tried to make a smoothie with it, but it tasted very bitter and the fruit was very hard and crispy. The soursop was dark green on the outside and solid white on the inside. I am determ...	I'm not sure I've had this exact fruit, but I've had similar fruits. They must be very soft. By the time they are ripe they will be soft and normally quite fragrant. But the best indication is that they are soft. If you push in, it will easily give and the skin will break. They usually don't sell them ripe because they...
Why does my sourdough starter have in the top the liquid separated from the flour? Why does my sourdough starter have in the top the liquid separated from the flour? 2 days after beginning a new one, a liquid (water) appeared on top of it, it appeared after I fed it the first time. To feed it I discarded half of the s...	That is referred to as "hooch". It is water and alcohol. It forms when the yeast has passed its peak activity. I've noticed that it corresponds with the increase of bacterial activity when the starter gets more sour. The hooch will not form when you are feeding regularly. It is harmless and can be discarded or mixed ba...
How can I soak cake in cheese? I can make cheesecake and I can make cake, but it occurred to me recently that cheesecake isn't cake soaked in cheese, Ala tres leches. So, is it possible to get cheese liquefied enough to be able to soak into a sponge cake? My initial thought was to mix mascarpone with cream/condensed m...	The thing is mascarpone doesn't really have much flavour. If you dilute it and a little soaks in, you won't be able to taste it at all. The much runnier liquid used in lemon drizzle cake doesn't soak in very far. Maybe you don't want too much cheese flavour, but something like mascarpone or ricotta would be better as a...
Taste-wise, is there a difference between tomato from a blender vs. chopped tomato? A chicken curry recipe and a mixed vegetables recipe require chopping tomatoes and frying them immediately after the onions and ginger-garlic paste are fried. But since this causes the tomato skin to be left behind as thin spindles, I ...	It may depend on how much blending they got. I find that if you blend them for too long or too fast, you strip the 'jelly' part from the seeds, then the seeds themselves start to break up. That tends to make it bitter, & I suspect that could be what you're tasting. My standard trick to homemade sieved tomatoes is firs...
If only one choice - convection microwave, convection oven, regular micro, conventional oven? Can a convection microwave along with an induction cooktop effectively replace a microwave, conventional electrical oven and cooktop? I'm creating a small kitchen for a guest suite. One approach has a small electric oven with...	IMO only a good convection microwave can replace a normal oven. They're not cheap, but I often use mine rather than heat up the big oven for something small *. The heat is a bit too much from the top for some baking, such as tall cakes, but it's OK for most things and there are workarounds like preheating with a pizza ...
Why does the carbs / fiber ratio decrease after cooking? According to USDA, medium grain raw brown rice has carbs and fiber at a ratio of 76g / 3.4g = 22.4. When cooked, the ratio changes to 24g / 1.8g = 13.3. Are these numbers wrong, and if not, why does this ratio change in favor of fiber? Mere dilution shouldn't c...	When you cook things using water you add mass that have 0 calories. Some food, like rice, absorb that water. Hence boiling 100 grams of rice increase final mass to around 300 grams. Then again you measure the 100 grams carbs and it's 3 times less than your starting points because you never added additional carbs in the...
Is there a difference in the end result between using mechanical leaveners vs chemical leaveners in a cake? Are they interchangeable? E.g. could you replace whipped egg whites in an angel food cake with enough baking powder/soda and end up with similar results? Or in a butter cake, replace the creamed butter and sugar...	"Leavener" as you're defining the term, is vague. A meringue of whipped egg whites are "leaveners" in the sense that they provide a stable structure for tiny air molecules; but of course an egg white by itself won't leaven anything, because there's no gas for the foam. Baking powder is a "leavener" in the sense of gene...
Low-salt Cooking on a Barbecue TL;DR: Looking for evidenced based methods for low-sodium food prep. to be cooked on a barbecue. My wife has recently confessed that she doesn't like BBQ food as it is too salty! Normally, I use the BBQ during the week as a quick easy meal as you can have a decent meal (burgers or dogs...	If you make your own burgers you don't need to include any salt at all. You could make them unseasoned but you may find you enjoy them more if they've got herbs/spices in them. This also holds for sausages if you can be bothered to make them. Marinades don't need any salt either, though of course you may choose to add ...
Ok to sear beef short ribs from frozen? I have some frozen rib-eye steaks which I am confident about searing while frozen and then bringing up to temperature in the oven. They turn out great. But I also have short ribs which I intend to sear and then braise them with veg and wine for a few hours. I am not sure if I'll...	Searing frozen meat is fine, and is a useful way to get a good sear without overcooking the inside (since you can sear for longer, and at a lower temperature). There are no food safety issues I can think of which would apply to short ribs but not steaks, particularly since the former are cooked for longer at a higher i...
Dry measurement and conversion to weight If a recipe calls for 2 1/2 cups of shredded chicken, is that the same as 20 ounces? I'm always confused when it comes to dry ingredient measurements in recipes. Can I simply just convert each cup to 8 ounces?	In general you can't convert volume measures (like cups) into mass measures (like ounces) without taking into account the specific thing you're measuring, because different substances will have different densities in a cup. If you search online you can find conversions for different common food items but these vary. Th...
How acidic does a mixture have to be for milk to curdle? I am planning on making sausages with both cream and vinegar as ingredients. I suspect the mixture of all the ingredients with the vinegar won't be acidic enough to cause the cream to curdle, but this has raised a question: how acidic does a mixture have to be f...	Milk's natural pH is about 6.5, just slightly acidic. If it approaches a pH of 5.5, the casein proteins lose their negative charge and the micelles no longer repel each other, meaning they start to gather in small clusters. At around pH 4.6, the scattered proteins bond to each other again and begin to curdle. Though t...
Creme filled doughnuts? Ok at room temp? So this is probably more of a food-safety question but we purchased some various Krispy Kreme doughnuts yesterday and I ate some of the leftovers today. Some were creme filled and it didn't really dawn on me until now that "maybe" that wasn't a good idea? So that leads me to as...	Per https://s3.amazonaws.com/kkd-e1-images.kktestkitchen.com/ecomm/nutrition/11329-nutrition.pdf, everything in the 'creme' (ugh I hate that word; it is a cream, crème is French) in a Krispy Kreme doughnut is shelf-stable. You're fine. Also, you don't in general want to refrigerate bready/cakey/pastry-y products, unles...
How long can home dried herbs be stored? I am growing the "heal-all herb", Prunella Vulgaris, and am planning to dry the leaves and flowers in order to make a medicinal tea. How long is it safe to keep the herb once dried? I would prefer to do a large a batch as possible.	If properly dried and kept airtight, it will keep safely indefinitely. If it spoils it wasn't dried enough. Active drying should of course be started promptly after picking. But safety of dried herbs is rarely the issue. Loss of flavour is more likely to be the limiting factor. Many herbs lose flavour just from the dr...
What happens if I forget to feed my sourdough starter? Is there something wrong that can happen if I forget to feed my sourdough starter? I kinda forgot to do it twice, but it still appears to have a few bubbles in it. Previously it contained hooch, which I discarded. Also, my starter has a dense consistency because t...	Then feed it again In my experience, any issues with sourdough, up to and including a surface layer of fungus, formaldehyde smell, and rotten dirty socks smell, can be fixed by simply feeding it. The worse the sourdough's condition is, the longer you have to feed it; if you don't have any of the above mentioned issues,...
Making Cream cheese and Mascarpone cheese at home I’ve been trying to make Mascarpone cheese and Cream cheese and I’ve tried various recipes but all have failed. I think the problem is with my starting ingredients. All my cream cheese/mascarpone end up too stiff and rubbery along with some grains. Its not velvety/cre...	For your biggerbolderbaking cream cheese recipe, you aren't making cream cheese, you're making paneer - whole milk that's curdled by lemon juice that makes a grainy cheese, which is often strains quite firm, and it doesn't melt or stretch well. That blog is making something else, a soft cheese substitute that's just ...
Why boil mixture when soaking fruit in alcohol for churn-free ice cream I found a recipe for a No-churn rum and raisin ice cream. In the recipe the first step is to put the raisins and rum in a saucepan and gently heat until boiling, transfer to a bowl, cover and leave to soak overnight. I'm having trouble understand ...	I see a couple of reasons for bringing the small amount of rum and the raisins to a boil. First, this process will plump the raisins fairly quickly. Secondly, much of the alcohol will evaporate. Alcohol freezes at a much lower temperature than water. So, alcohol additions to ice cream make the final product softer....
Why do commercial chocolate/cocoa products often contain fat-reduced cocoa? I've noticed that many 'chocolate' or 'cocoa' products, such as chocolate cake, chocolate milk and cocoa cereal contain fat-reduced cocoa powder rather than normal full-fat cocoa powder. Often the products also contain added fat, so in these c...	Without getting arrested for loitering in the baking aisle of my local supermarket comparing weights, ingredients and prices, to me it is all down to price and processing method. The low starch, natural fat product performs better according to Cooks Illustrated. Higher natural fat = premium product = better taste. Ref...
why a citric fruit rind is cooked several times to make a marmalade why the citric fruit rind is cooked several times to make a marmalade? i meaning boiled several times, its to reduce acidity or bitterness or what?	Speaking from a different dish: when I make citrus caramel I have to blanch the citrus peels a few times (three times mostly). It greatly reduces bitterness from the white part of the skin. Here's Kenji-Lopez Alt's take on it.
Can wine be made from tomatoes? Can wine be made from tomatoes? Do they have enough sugar to feed the yeast? Are they too acidic?	Tomatoes can be fermented, and many folks enjoy the result, using them in savory culinary applications To make a wine, you would probably want to add some ingredients to balance the acidity that most tomatoes bring to the final product. Here is an example of one such recipe, but I am sure there are others.
Can wine be made from citrus fruits? Can wine be made from citrus fruits? They have sugar to feed the yeast. Or does the citric acid interfere with the fermentation process? I'm familiar with limoncello, but that is made by soaking lemons in alcohol.	It is possible. The U.S. Code of Federal Regulations classes wine as grape wine, citrus wine, or fruit wine; as examples of labelling of citrus wine containing only one fruit it mentions orange wine and grapefruit wine. However, the Wikipedia page on fruit wine notes that it's difficult to make, and it's normal for som...
mixing dry yeast, water, salt and flour When aging pizza dough in the refrigerator for 1-2 days, I mix the salt and "Saf-Instant Dry Baker's Yeast" (a Japanese brand) with the flour and add room-temperature or cold water. I always get lots of yeast bubbles within hours in the fridge, and lots of rise when par-baking,...	The answer is, as you suspected, you killed your yeast. If you look at your original description of the process, you add the yeast to flour, along with salt and then add hot water, the flour is presumably room temperature, so it acts as a cooling agent and spreads the heat out so that most of the yeast survives and th...
Are scratched glass bowls safe to use? I'll be changing my dinnerware soon and I'm looking for something durable and non-toxic. Are glass bowls/plates more susceptible to spoon and fork scratches? Are scratched glass bowls/plates safe to use? Am I supposed to eat with wooden cutlery? The reason I ask this is that, I'v...	The reason not to use scratched glass bakeware is because the internal stresses encountered during heating can (rarely) cause the bakeware to violently fracture along the scratches. That doesn't really apply to glass tableware, which doesn't encounter the same temperatures (though cracked tableware, of multiple materia...
How to add alkaline to a drink? I've recently become fascinated by the use of butterfly pea blossoms to add colour to alcoholic drinks. (Yes, I've been watching How To Drink on Youtube). It acts as a natural pH indicator--add lemon juice to blossom-infused gin, and it'll go from purplish-blue to pink. The thing is, fo...	TLDR what I want to do is dye a spirit with butterfly pea blossom, add acid to turn it pink, then at the moment of service add (ideally flavourless) ____________ to turn it purple/blue again. Thanks in advance, all!
Can I substitute a top round beef roast with a beef rib eye roast? I have a recipe that calls for a 7 lb. top round beef roast with full fat cap. You salt the beef for 2 days and then set oven for 450 and roast for 20 min. Reduce to 225 and roast for 1 hr. 30 min. Can I use a beef rib eye boneless roast instead of the...	Yes. You may want to baste from time to time if there's little fat, and ribeye benefits from lower and slower cooking--which you pretty much seem to have here--but otherwise yes. You may wish to check out Ad Hoc at Home, by Thomas Keller, which discusses roasting a ribeye.
How to efficiently shred a lot of cabbage? I'm growing cabbages in my garden this year and would like to make lots of sauerkraut, to eat and to give as gifts. Gallons of it. Is there an efficient way to slice or shred a dozen cabbages at a time? Using a grater for that much cabbage is going to destroy my arms. I wou...	There is a kraut cutter, a wooden board about 2 ft long with a diagonal blade. We used all the time when I was a child. We laid it on a large pot. You cut heads of cabbage in half and push it over the blade flat side down. Try google or an old fashioned hard ware.
How to have poached eggs in "sphere form"? I have been trying to learn how to make poached eggs. The main issue I have is the shape of the egg whites. In a "perfect" poached egg, the white builds a sphere around the yolk and covers it completely. However, with my eggs, the white just hang on the side, next to the yol...	The number one thing is having fresh eggs. Older eggs have a looser inner white and there's not much you can do to keep the yolk from hanging on to the side. Contrary to the other answer, I have not found that swirling the water helps the egg stay together, compared to dropping it in very carefully (the water should go...
Can you identify this black sauce from this Kuala lumpur claypot chicken vendor? There's this world famous claypot chicken vendor at Kuala lumpur who cooked chicken and rice in a claypot over charcoal. In this video you can see him using a black sauce. www.TinyURL.com/KLclaypot Assuming that it's a generic sauce of a...	Looking at the video, I would say he's using a variety of soy sauces, with one or more being a dark or black variety. From Wikipedi
How to safely reuse glass bottles to store oils I like to reuse glass bottles and jars in my kitchen in order to create less waste. Recently, I bought a large quantity of olive oil which I would like to use by pouring some of it in an empty 500ml vodka bottle: I have a few concerns, however, since the oil I bought ca...	Yes, it is safe. Just wash the bottle with dish soap and hot water. Unless you do not use the oil in the new bottle frequently, degradation from light should not be an issue; you could store that bottle in a cupboard when not in use (or get a dark glass booze bottle) Personally, I would try to use a small bottle than a...
A strange cooker or fait-tout or... what can it be? We have this odd cooker. We have not been able to figure out what it is. The top can't be opened. EDIT : There's some liquid inside both parts, we can hear it if we shaken them. Even if we can't figure if it's water or something else as we can't see it. Does anyone ...	It might be a Midas Ice Cream Maker, one of us found. Makes healthy frozen treats in only 20 minutes Simply place the Midas in your freezer overnight, once frozen fill with chilled ice cream mixture Use to quickly chill soups and dips, as an ice bucket or a wine cooler Makes 2x1.5 litre batches before refreezing Hypoa...
Why don't chicken and turkey sausages typically have sodium nitrate, but other meat sausages do? It's just something I've noticed while shopping. All of the chicken and turkey sausages I've seen (across multiple brands) do not contain sodium nitrate, but all beef- and pork-based sausage always has sodium nitrate. I va...	Check this essay: Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation Check the Figure.1, while preserving meat in long days, the nitrite content in chicken sausage is much higher than pork/beef sausage. For food safety, Nitrosamine where is transforme...
How do you make unsalted olives? How do I cure olives without using salt? Is oil the only option? Or salt free fermentation of some sort? I found this one claiming to be unsalted but couldn't find any recipe/resource describing the process?	Short answer: Oven-dried olives are your only non-salted option. Long answer: Almost all olive cures involve some quantity of salt. Some olives are just brined; olives cured with lye are also brined; so-called "oil-cured olives" are actually heavily salted. Your only non-salted option are "oven-dried olives", a Tusca...
Collapsing, dense pound cake I’ve been trying a UK recipe that worked for me last year (I live in Canada). It’s a simple: 220g butter 220g caster sugar 4 eggs (220g weight in shells) 220g self raising flour lemon zest 3-4 tbsp elderflower cordial For 6” tins at 350F for 40-45 mins in middle of oven. I’ve also tried ...	So there are a lot of things that can make a cake collapse, and from reading the comments, I see you've done the basic research. Unfortunately, the best I think anyone can do is make suggestions for how to determine whats wrong. **Make sure you are weighing your ingredients. Your recipe is in grams, so I assume you are...
Is it a bad idea to boil black jelly beans? When I last bought jelly beans, I ended up with one black jelly bean that I don't want to eat. I could just throw it out, but that seems like a waste. Also: My dad's recipe for chicken wings/drumsticks/thighs includes star anise Recipe: the chicken is braised till mostly ...	a) Jelly beans are made of sugar, starch, flavorings, and pectin. As such, it's fine to boil, mash, roast, fry, steam, or really do anything you want with them. The worst possible consequence is them sticking to be bottom of the pot and being hard to remove. b) First, black jelly beans are generally flavored with lico...
Did I underbake my bread? I tried making bread today, and overall, I enjoyed it! However, there seems to be something weird going on. Right between the crust and the basic white section of the bread, there's a line of dense bread that is a little bit darker. It does not seem to taste too different (although I did not ...	This question is a bit hard to answer because there are just so many variables. Let's do some troubleshooting. There are two ways I could see your problem: badly proofed bread or underbaked bread. It's fairly easy to tell which. When your bread is rising it should double in volume. If it doesn't rise enough then your b...
In what ways can solid egg yolk from a boiled egg be processed/preserved? There is a lot of wastage of egg yolks in my college canteen breakfasts. Almost everyone who takes boiled eggs on his plates eats the whites and throws away the yolk. I live in a country with the largest number of malnourished children in the wo...	I'll add an answer that doesn't address your question directly, but does address the underlying concern: If patrons regularly discard part of the dish, you should ask why. With hard boiled eggs cooked in a large scale cafeteria kitchen it's easy to overcook the eggs, just leaving them in the water for hours on end. Thi...
How many times can you reheat boiled eggs? Everything I've found indicates it's safe to reheat boiled eggs - but nothing I can find indicates how many times. (I assume one should chill them back down to fridge temperature quickly after the first reheating to even have the chance of using them again.)	I don't think there will be a number of times which is safe. Each time you reheat, you increase the risk that you've not killed all the bacteria. Guildlines are usually to only reheat food only once and to make sure you're essentially cooking it through again, i.e. getting it hot enough to kill off any bacteria. (No so...
Why are egg yolks beaten in a bowl above a pot of hot water? Why would you beat egg yolks in a bowl above a pot full of hot water? I've seen this technique used in recipes on YouTube. Sometimes they add sugar. Does the heat help increase the volume or is it something else?	Egg yolks are often cooked in a bowl above simmering water (also known as a double boiler), so that the egg yolks can cook/thicken without solidifying and scrambling. This is a common technique used when making custard, for example.
Chicken: How to prevent spices/seasoning from burning on Pan? Newbie cook here, I use stainless steel but it seems to be a paradox on this. I am using bone-in chicken thighs and a dry lemon-pepper rub that I put on the chicken. Pat it dry/let it cool down etc etc I know you need to get the pan pretty hot to where w...	Stoves vary greatly in their heat output. Cooks need to learn how their stove and pans respond together, and learn how to control the heat supplied to the ingredients you are cooking. If your ingredients are burning, the heat is too high. You can achieve a good crust without burning and by using lower heat, it may j...
Do food courts with multiple restaurants share food? e.g. is there a common shipping and storage area? I've never walked behind the food court in the mall. But just wondering if, behind the restaurants fascia, the individual restaurants are receiving incoming food shipments together. e.g. is there a common freezer and...	Can you imagine McDonald's sharing space with Burger King, or KFC? I wouldn't even be sure they'd be allowed to even if they wanted. Each establishment would need its own compliance & hygiene certificate, which would be confounded if they shared space. Whose responsibility is each shared fridge in such circumstances? W...
Is Glass and Ceramic cookware suitable for high-heat frying and stir-frying? Is Glass and Ceramic cookware suitable for high-heat frying and stir-frying? Can open flame (gas burner) make it shatter or crack?	Speaking as a potter: No. Yes. Stovetop glass and ceramic stovetop cookware are sold and used all over the world, and come in a variety of different types, including earthenware, flameware, stoneware, borosilicate glass, and high-temperature ceramic materials like vitrelle. They have several advantages over metal co...
Why does pâte à choux puff up? Why does pâte à choux puff up so perfectly? What are the ingredients or the science behind it that can make that happen?	A choux is an interesting batter that is created in a way that maximizes gluten structure. It is essentially cooked twice. You combine and heat water and butter, then add flour and continue cooking the resulting paste. That paste forms a ball, and then several eggs are beaten in. This batter is then piped onto a shee...
Is there a way to harden soft braised carrots? After placing meat on a bed of veg and braising in a wine/stock mixture for a few hours, the carrots taste great, but they don't have a nice texture. How do I harden the soft mushy carrots after a slow braise? I don't think frying them would help, maybe broiling them? I a...	Your only option is to cook them separately from the braise, then add them when plating. That way, you can maintain the consistency that you like. There is no way to firm them up after they've been cooked through. If you like the flavor that braised carrot adds, do both...some carrot in the braise, some carrot cooked...
The rim is off, the lid is secure, but the button can move up and down, is it safe? I have a jar that the lid is secured to the glass BUT the button still moves up and down. Is it safe or not?	The button on a metal lid- whether purchased or home canned- is an indicator of a vacuum in the bottle. During canning, a vacuum is formed that sucks the lid on tight and pulls in the button so it can't be depressed. If the button can be "popped" then there is no vacuum and the bottle is not sealed. If the lid doesn't ...
PET containers for freezer meals? I'm looking to develop freezer meals for my family. The meals will be frozen in plastic takeout boxes likely PET, or PET-lined paper/kraft bowls. The frozen meals are likely to remain frozen even when opened by lunch time, and will have to be blasted in a microwave at medium for 15 mi...	Not all PET plastic are microwave safe; make certain the containers you buy are labelled as such. see this link. "Unlabeled plastic containers aren't necessarily unsafe for the microwave. But the lack of label just means that these plastics haven't gone through the battery of tests required to ensure microwave safety. ...
Why do my fried eggs start browning very fast? I've seen people mention how eggs shouldn't become white after they are dropped in the pan. This keeps happening to me even though I use the "water test" and my eggs keep sticking to the pan (I add oil after the pan heats enough). The eggs are already brown around the edg...	Your pan is too hot. To perfectly fry an egg--without browning--you want medium to medium-low heat; what you want is the heat at which butter will juuuust sizzle. And don't use oil. The easiest way to ensure that the residual white is cooked on top (assuming you want sunny side up) is to put a lid over the egg when it'...
Does oil oxidation create trans fats? I am considering switching to beef tallow for my high heat cooking, as it has a high smoke point and is a saturated fat (which means, that it does not oxidize easily). Also recent randomized control trials suggest, that saturated fat on its own is not causally linked to heart dise...	First, a little chemistry primer on what unsaturated fatty acids look like (this is petroselinic acid): By Yikrazuul (talk) - Own work, Public domain, Link You can see the double bond near the "middle" of the molecule. The "rest" of the molecule is attached to the same side of the double bond axis on both ends, making ...
U.S. Equivalent of French T80 for Sourdough Pain de Campagne I'm a home sourdough baker in the U.S. and want to try a recipe that calls for the French T80 flour. Some questions: - I have read T80 described as half whole wheat/half bread flour, and also as all bread flour (i.e., white flour). Can it really be one or th...	You would want to look for a high gluten bread flour, in the 14% protein area. I found this helpful for understanding different flours. In the Fresh Loaf Discussion Forum, a user suggests combining whole wheat and bread flour in a ratio of 80/20. Here in the US, you probably have access to King Arthur flours. Thei...
FLOUR tortillas as a crust? I am making a chili cheese tater tot casserole and would like to know could I use flour tortillas on the bottom or would that be a bad idea since I am baking it at 350 for 45 minutes	Yes, you absolutely can use flour tortillas on the bottom of your casserole. I disagree with @Rob's answer as I've never found the need to pre-heat the tortillas whether used as you intend, or when rolled. And I've never seen a recipe calling for that step. (Except when there is no further cooking.)
What is the difference in taste between San Marzano and 6 in 1 ground tomatoes? I've been looking at some recipes for Chicago style pizza recently, and the consensus seems to be to use 6 in 1 ground tomatoes for the sauce. Generally, when I make sauce, I use San Marzano tomatoes. How would that affect the taste of th...	I would guess that the difference is negligible, especially if you are making a cooked sauce and it is the ingredient in a Chicago style (I assume deep dish, lots of toppings) pizza. You might be able to taste a difference in a side by side comparison of sauces, but even then the difference is likely not going to be c...
How to properly soak urad beans? So today I tried one of my (as I have recently learned not so genuine) Indian dishes: Dal Makhni (also Dal Makhani). There are different recipes, some mix urad beans with red kidney beans, I went for one that only called for urad beans. Anyway, I soaked them (at room temperature) for a...	You can soak them in hot water for 8-10 hours. And then pressure cook it(add salt and pinch of turmeric) for 4-5 whistles or until tender. If you don't have pressure cooker, you can cook in open vessel. It might take longer.

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