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looking for an idea for "fondue alternative" dish, that can be served in a buffet
I'm looking for an idea for a dish with fondue taste (mainly the combination of cheese and wine \ beer), but which can be served in a buffet (without constant heating, and something that can be eaten standing up) | Any variation of the swiss holy trinity (lardon, cheese and potatoes) is good, but for maximum wow factor, see if you can rent a raclette oven or two and have someone stand by it and slide the molten cheese on people's plates :
Downside is you need a raclette officer on duty (can be done by anyone, its not hard) |
Left Hot fudge on counter overnight
I Left a the jar of open mrs. richardson hot fudge out last night, is it still good? It does say refrigerate after opening. Is it still good? | This is impossible to say if it is good or not for sure. There are many many factors that come into this, which make it impossible for us to tell - How long it was left out? What you did with it before (did you pour out or dip a spoon in, leave the lid off? etc.). How long has it been stored since you opened it? These ... |
Why is my microwave popcorn burned and undercooked at the same time?
I recently bought a new microwave, and started to experience a very bizarre phenomenon when trying to cook microwave popcorn.
For clarification, the Popcorn I am using is pre-packaged and in a paper bag, designed to be put into the microwave at ~800W... | Well if it is burning some of the popcorn I'd say that means it is going for too long or you are setting power too strong, otherwise it wouldn't burn.
If there's still unpopped corn at the end, then it could mean three things I can think of, right now.
Uneven microwave distribution in the chamber, which is a very comm... |
My hazelnut praline paste became liquid
Today I tried making praline paste, specifically of the hazelnut kind. It was equal parts by weight roasted and skinned hazelnuts and sugar.
I caramelized the sugar dry, poured it over the roasted hazelnuts and after it set I cracked it and put it into the food processor.
I spen... | Hazelnuts have a lot of oil in them. Grinding the hazelnuts released that oil, resulting in a gloopy mixture.
The good news is, given a day or two some of the oil will separate out (at room temperature. Don't freeze it.) and you can pour it off the top. The result will be thicker when the remaining oil is stirred back ... |
Is There A Better Way Than Straining To Clarify Lard and Tallow?
The usual method to clarify lard or tallow is to strain out the larger particles and then boil in water.
The fat rises to the top and when cold can be removed and is fairly pure.
But sometimes the fat is contaminated by particles that do not sink to the... | When I have rendered lard, I have generally just heated the solids with just a little water at the bottom of the pan over low heat. I never let it get to a boil, and this does take a long time. When the fat is all liquid, I pour it through a strainer lined with cheesecloth into a second vessel, then pour the strained... |
Highest protein-dense, low fat, raw, plant-based ingredient?
What ingredient that can be eaten raw has the highest protein content and lowest fat for its weight? | I'd say young green peas are a good bet. They belong to the broader bean family, which is in itself very high protein. However, many beans can't be eaten raw, be it because they can't be digested or are even a bit toxic when raw. Young green peas on the other hand have a good amount of protein while they still can be ... |
How long does pizza dough keep in the fridge?
The recipe is 500g flour, 325g water, 20g cake yeast, 10g salt and 20g of olive oil. After kneading I split it into 4 and store them individually in oiled freezer bags and store in the fridge at 1C.
Usually I eat them within a week but sometimes it happens that the last do... | As long as there's no mold in it your dough should be ok. Flavour and texture will start to degrade due to the yeast dying out (as you found already).
Technically, you'd get better results if you feed that dough regularly with more flour like a sourdough - which can last virtually forever!
Other than that you could als... |
Extra built up mold on brie cheese
I had a brie cheese in the fridge and got extra mold built up on the area where it was cut. Note that I had other food getting moldy in the fridge, but those were dark mold. The brie got a white mold, similar the one of the rind.
Is it safe to cut and eat? I'm coming out of a stomach... | ....Honestly I'm guessing it is the penicillium candidum (the normal white brie mold), but you can't know from looking at the picture. Common sensically speaking, if the brie was properly wrapped up, then the other molds in your fridge are unlikely to have gotten a foothold on your brie, BUT it is possible for the othe... |
Will an airtight container negatively affect yeast growth / dough expansion?
I've had a lot of success making bread and pizza dough using the Jim Lahey "No knead" method, leaving the covered dough to ferment up to 18 hours.
I normally cover the mix tightly with plastic wrap, and it will bulge slightly, maybe up to 1cm... | This should not impact your rise at all, unless the container is too small to allow for dough expansion. In which case, you might have a mess on your hands. Many people (me included) use sealable containers, though I more frequently just use a clean kitchen towel (a plate would work too), the idea is just to keep the... |
Why bring steaks to room temp before grilling
It is standard advice to bring steaks to room temp before grilling. (Actually meat generally, and I absolutely agree w.r.t. roasts etc, but I am talking aout steaks on the grill here).
I like a pretty hard sear on the outside and almost rare inside ... well-rare as oppose... | Giving your steak a hard sear in a ripping hot cast iron pan (which usually is heavy enough to hold a lot of heat) probably takes a minute or two on each side. I personally find that throwing steak directly from the fridge into the pan, seasoning before I put it in the pan, will give me a sear no problem, but the inter... |
Making clarified butter by removing water but not the milk solids?
People say that clarified butter doesn't taste as good as normal butter, but what if you were to make it in a way that retains the milk solids but still removes the water? So it would be something like 97 percent butterfat and around 3 percent milk sol... | Clarified butter has plenty of butter flavor. The general reason for making it in the first place is so you can heat it to high temperatures without burning. If you re-introduce or keep the milk solids, you have defeated the whole point of clarified butter. You might as well just use regular butter. |
Acceptable to cut steak before searing?
I have a rather dumb issue; I have some cuts of steak that are too large for my cast iron, and if I tried to cook them, the ends would be lifted into the air which I assume is not preferable (although I am no expert). Is it fine to cut the steak when it is raw or will it do some... | Why would it not be acceptable to cut raw meat? It was already cut from another larger piece of meat that was cut from a whole animal. Nothing terrible will happen. A steak is not a bag of juices, nothing significant will leak off of it.
It's indeed better to cut in a smaller piece that fits your pan, the whole steak s... |
How to store parsley?
Recently, I've bought a bunch of chinese parsley which I've used for garnishing and etc... However after storing it in the fridge for about 3-4 days most of the parsley had turned yellow and I have to throw them out. I was wondering does wrapping it with paper towels actually extends its life? Or... | The way my parents always did it is to cut it up and then freeze it. Whenever you need some just take the box out, crumble a bit of the frozen parsley into whatever you need it for, then put the box back in the freezer.
Obviously it won't be fresh, so I suggest you only cut the amount that you don't think you'll be abl... |
Can boiling a soup too low result in less flavor?
I recently tried a new recipe which involved cooking vegetables at a lower temperature than I normally see. I had problems with the instructions from the start. The low setting on my stovetop didn't seem to do the trick to sweat the onions or simmer the soup until I tu... | I'd say that recipe really is going to depend on how much flavour is in your ingredients.
Nothing really has much time to 'cook' so the end result is going to be very 'summery' ie not far off 'just heated'.
You can't sweat down onions & garlic in 6 minutes, but what you can do is just knock the raw edge off them.
Every... |
How can I make crispy potato wedges without frying and oven?
My mom lives Hong Kong when Toronto's cold. Here are strictures:
Healthy frying is OK. Let's rule out deep-frying - it's unhealthy and can cause cancer.
Her HK flat doesn't have a convection oven. She never bought microwave oven.
She could buy a counter-to... | You will never achieve the same results without an oven or deep-frying.
Just pan-fry the potatoes in a little bit of oil; I'd par-boil the potatoes and finish them up in the pan. |
Heating Margarine in Pan = loss of calories?
Does heating up margarine in a pan makes it lose calories since more than half of it evaporates? Ex: using 1/4 of margarine and heating it up with onions. Will the dish still have 210 cals from margarine or will that number be lower? | No, because what is evaporating is water. |
thickening cream
I use corn starch & 1/2 and 1/2 to make my cannoli cream. I use a double boiler. My recipe calls for a lot of stirring up to an hour in order to get the thickness I need to stuff cannoli shells.
My question is that the mixture never comes to a boil, so what am I doing wrong? & is it necessary to stir... | Without knowing the exact recipe, it is difficult to give a precise answer, but my initial thoughts are that you have an issue with low temperature.
For cream to thicken you need to either a) Evaporate a lot of water from the cream itself or b) Use a thickening agent such as flour or cornflour. Both these approaches n... |
Is it possible to cook bacon without melting as much fat?
I love Bacon, but I prefer fattier pieces of meat. However, I cannot seem to find a way to cook the bacon without melting most of the fat off.
What I've tried so far:
Searing at high temperature - Maybe the best results?
Baking the bacon at 200*F(takes way too... | I'm not sure this is really a sensible answer… but it's one way…
Deep-fry it.
Should take about 15 - 30s.
That way it will come out even fattier than it went in. Any fat that comes off will be added to the next batch, though probably at an overall loss to the fryer, so you'll have to periodically top back with oil.
Lat... |
Should broth from a shrimp boil be refrigerated after canning?
I searched for an answer but was unable to find an answer on the site or google. Recently I did a shrimp boil with corn, sausage, red potatoes, onions, shrimp, lemons and spices. After pulling the strainer from the 50 quart pot I took several 32 ounce ball... | If you want to keep the broth at room temperature, it needs to be pressure canned, as do all stocks and broths with animal ingredients. Advice on times and pressures varies, but assuming that you don't really care to go back and pressure can it, I'd just keep it in the fridge or freezer (if freezing, have plenty of he... |
I want a burrito, but I have no avocado
I am thinking of making a rice, salmon, and (chili) bean burrito, but I don't have any avocados.
After looking up some substitutes, I was thinking about peanut butter...but I am a little hesitant.
Has anyone tried to capture the texture of an avocado before? | refried beans, or just skip the avocado? |
What's the difference between "English" & "American" bacon?
Prompted by Is it possible to cook bacon without melting as much fat? where I answered in an "English" way…
I've had crispy bacon - you can get it on pre-made sandwiches or in chilled packs in the cooked meat section in supermarkets, but bacon in the UK isn't... | There are many things called bacon in many places, and all cook different. I will hit a few and hope I am mostly right, please feel free to edit where I may be speaking from mistake.
British Rashers is typically made from the loin with a bit of the side to belly still attached. This would be a meatier cut and tend to... |
Icing a cake with meringue: can it be done in advance?
I have an event this Saturday for which I'm preparing a layered cake to take.
I was planning to ice it with meringue (Italian, for best stability) and then torching it.
The event begins in the morning, and the cake should be eaten in the early afternoon.
After the... | This is a pretty tricky question to answer without knowing what the climate is like in your area.
Meringue is hygroscopic (absorbs water easily) due to the high concentration of sugars in the mixture. This means that any available source of water, including the air and the cake underneath, will donate water to the mix... |
If I'm freezing live clams, purge before or after freezing?
I buy live mussels and clams from Diana's Seafood in Scarborough, Toronto. It's far from home, so I go just once every one or two weeks. I always "Purge" Clams Before Cooking to Get All the Sand and Grit out of Them.
Mussels ought not be frozen, right?
... | Here provides 2 methods to preserve clams:
If you will cook these clams within future 7 days, you could just refrigerate them, just put whole package in the refrigerator, and do purging before cooking. Put clams in 2~3% salty water about 2 hours for purging.
If you need longer preservation, you could freeze them, ... |
What are the important traits of a good popcorn machine for home use?
I am aware that this question is somewhat subjective, so I did my best to ask a good subjective question, instead of "What popcorn machine should I buy?".
I recently shared my popcorn-related troubles and got several suggestions on how to improve m... | There are three non-microwave ways to pop popcorn:
an air popper
a plug-in dome popper
a stovetop popper
Each of these makes different popcorn.
The air popper uses no fat, though if you're going to add melted butter you probably don't care. In fact the absence of fat means salt and other powdered flavours don't sti... |
Can I coat a very soft cake with royal icing before I cover with fondant?
Im preparing a very soft tender cake for covering with fondant. I need it to be really smooth but I also don't want the icing to be too heavy on the cake. I'm not familiar with ganache can I use a coating of royal icing? | I don’t know that I’d suggest it
There are a few variations on royal icing, and many of them set quite hard. This would be a problem for fondant coating, as you want the buttercream layer to act as a mastic to adhere the fondant to the cake
If the cake is especially soft, you’re not going to be able to use smoothing t... |
Thai Curry seems more watery over the last year?
I've made Thai Penang Curry probably ONE THOUSAND TIMES. Not quite weekly for 25 years. No joke.
Over the last year or so, I've noticed it's surprisingly watery, however I haven't changed my method or my brands of ingredients so what could it be? Has the world standa... | Looks like demand is exceeding supply. An excess of old trees, and diseases are hitting production, and likely quality, as well. |
How to make croutons crunchier throughout without burning?
I've made homemade croutons a few times now and experimented with using more or less olive oil and cooking shorter/longer.
My first batch was the best tasting, however they were a little chewy inside, which is great if that's what you're going for, but I want ... | It's easy to make croutons crunchy: Just dry the bread pieces in a dehydrator or low-temperature oven (around 125°C) for a couple of hours. This should be done before adding oil or seasonings, since the process would cook off a lot of their flavor. Afterwards, drizzle on the olive oil and seasonings, and bake or fry as... |
Why doesn't the fat in pemmican mold?
I've learned today that pemmican is pulverized dried meat mixed with fat. But why doesn't the fat develop mold? I have read fats develop mold easily. | Mold spores are everywhere, but they need certain conditions in order to grow. Food preservation and storage steps protect against spoilage. Mold growth is one (of many) potentials for spoilage (although in some instances, cheese for example, it is desirable). Fat doesn't necessarily encourage mold growth any more t... |
What stage of cooking chicken to use milk cream?
I originally purchased packaged fresh cream to make butter chicken, but then cooked a normal chicken curry in a pressure cooker and after it cooled, added around 200ml of the cream to it. But after one and a half days in the fridge, the chicken curry got spoilt (could m... | You don't want to pressure cook with the cream added. You should add the cream at the end after it's done cooking (in pressure cooker), and then let it cook for a few minutes to incorporate. |
Why do you use sugar when canning peaches or pears?
I’m going to be canning peaches and pears and most instruction say to use sugar. Is sugar a preservative for the fruit or is it just for taste? I would prefer not to use sugar if I don’t need to.. | It somewhat depends on your definition of preserving.
Sugar is definitely added for and too taste. If you prefer less, then by all means use less using a light syrup rather than heavy, or possibly even none. But, one of the purposes of sugar in canned fruit is for texture. Canned fruit in light syrup will deterior... |
How can I roast melon seeds, without oven or too much oil?
My mom lives Hong Kong when Toronto's cold. Here are strictures:
Healthy frying is OK. But NO deep-frying.
Her HK flat doesn't have a convection oven. She never bought microwave oven.
She could buy a counter-top convection toaster oven, but she feels it's too... | I've sometimes toasted pumpkin seeds (very similar) in an enamelled cast iron frying pan. I don't add oil to the pan, but the seeds are better if you mix a little oil with them, especially if you want spices to stick. In that case stir about a teaspoon of oil (olive, sunflower etc.) into a generous handful of seeds, ad... |
What's the best way to remove a light coating of rust from a carbon steel paella pan?
I was recently given a carbon steel paella pan with a very light coating of rust (its prior owner hadn't known how to care for carbon steel, and gave it to me and bought a stainless one). There are quite a number of ways to remove r... | I would start with Barkeeper's Friend. That has worked for me in the past. Use it with a synthetic scrub pad. As you know, once you get it in shape to use it, after cleaning, a light coating of oil wiped on with a paper towel will keep the rust from reappearing during storage. |
Chopped onion storage
I want to know how I can store chopped onions for 2 weeks? I have a cook-out coming up and I need to get ahead of things. | How much onion? It doesn't take much time to chop onion. The only way to store chopped onion for 2 weeks is to freeze. However, once thawed, the texture will not be good. The best answer partly depends on what you are going to use them for. I would say a day in advance is the most you will probably want to do. I... |
How to get a open crumb bread without a starter
Is it possible to get an open crumb bread without an starter, and by just using active dry yeast? According to my research, to get an open crumb bread one needs a good gluten development, high hydration, strong wheat flour, and a good yeast. However, most of recipes that... | I haven't tried it as I don't have access to active dried yeast rather than the instant or bread machine variety, but I can't see why a no-knead dough method would not give you the results you want.
You would have to prove the yeast first by adding it to warm water rather than adding it to the dry ingredients which is ... |
Glass still safe after boil-off?
I accidentally let all the water boil off in my standard glass kettle (if it matters, it's a Medelco WK112 OneAll Stovetop Whistling Kettle). It didn't crack, and cleaned up fine.
But might there be a lingering chemical change that's left the glass unsafe? (E.g., is there anything it m... | While @Brendan's answer is the correct one as it comes directly from the manufacturer, the risk with glass and other ceramics is not that it will start to leach chemicals into the water, but rather that the glass has been subjected to heat in an abnormal and uneven fashion (the heat is at the bottom and localized, the ... |
Oil soaked lettuce leaf found on counter - food safety issue?
I found a lettuce leaf that had been part of a very oily salad under a bowl and wet from dishwashing water. I think the oily lettuce has been there up to four days (someone else in household didn't clean up) and has been wet under the bowl probably up to 22... | I think you over did it (2 bags and gloves!!).
Just pick it up, throw it and clean with your regular cleaning routines. |
What kind of mortar and pestle is most food safe?
Even after conditioning/seasoning one can expect microscopic chips from using a mortar and pestle.
Intuitively it seems that a metallic M&P would be more inclined to shed not so healthy chips, in contrast to a combination of a hard mortar (granite) and a (food safe) so... | A granite mortar and granite pestle; this combination will do everything.
The granite is hard and dense and will not chip under regular usage.
You need to remember that the mortar and pestle must be harder than what you need to grind.
Serious Eats Mortars and Pestles is a good read. |
Sous vide chicken without an internal temperature of 165 °F (75 °C)
I am new to sous vide food. I am cooking a chicken breast. I have read that chicken requires an internal temperature of 165 degrees Fahrenheit (75 degrees Celcius). However the recipe only requires a temperature of 150 °F (66 °C).
https://recipes.anov... | The reduction of bacterial growth, and thus food safety, follow a logarithmic pattern that factors in temperature plus time. During sous vide cooking, lower temperature are frequently used for longer times. Employed correctly, this renders food safe. For an excellent explanation see the work of Douglas Baldwin. |
Forgot to add salt to rice before cooking. How can I add salt after cooking to fix that?
I cooked jasmine long grain rice - but forgot to add salt before cooking.
It is a small amount, about 250 ml dry rice.*
When the 20 min where over, I noticed I had forgotten the salt.
Adding salt by just scattering some crystall... | Seems there is no need to cook rice with salt, at least in my country or my friends who love the culinary.
But if you really need some salty flavor in your rice, maybe you could:
Turn your rice into fried rice, seasoning in the end.
Make some yummy sauces and add onto your rice.
Dissolve salt in water to become ... |
How should I add smoking wood when grilling on charcoal?
Today I bought some apple wood to smoke some chicken wings. I was following an article on serious eats and it suggested to let the wood ignite for about 5 minutes before it produced smoke. I put the apple wood ontop of the already ashed charcoal and ignite it di... | Adding wood and allowing it to ignite is the proper procedure. You can do this with the cover on your grill so that it doesn't burn up too fast. You want the smoke to look bluish, rather than white, for the best flavor. When you see white smoke, the wood is not hot enough and you will get more acrid, less desirable f... |
Fermented cucumbers without or with minimal salt possible?
Cucumbers can be made sour by giving sugar to lactic acid bacteria (I do not like vinegar).
Do you really need salt and can it be avoided, or what is the minimum if you do need it as preservative?
Example: "You want to make a very salty solution of at least 5 ... | Yes, you need salt. Salt selectively inhibits mold and bacteria which would otherwise out-compete the lactic acid bacteria. I'm sure you've seen vegetables rot; that's fermented cucumbers without salt.
There's no absolute minimum salt concentration. The less salt you add, the funkier and slimier the final product will ... |
Is it possible to gain more body mass from a food than the mass of the food itself?
Is there a some sort of food with such energy in it, that eating e.g. 100 grams of it will produce an increment of body mass greater than 100 grams? | Short answer - no. Due to Conservation of Mass, your body cannot gain more grams of mass than it consumes.
Long answer - maybe. Eating certain foods could cause you to retain more water, more unprocessed waste in your colon, etc. However, if you account for all the mass from all sources, then it must always balance ... |
Could you air fry oxtail?
Has anyone trying cooking oxtail in the air fryer? Is that even possible could you cook it in sauce / gravy or does air fryers not allow you to add liquid to the cooking vessel? | As @brhans mentioned, standard air fryers have a drip basket and by their very design will not hold a sufficient quantity of liquid to submerse an oxtail, which is an essential part of cooking such a tough joint successfully.
Oxtails are generally braised or stewed over a very long period to break down the meat fibres... |
Why is my pizza dough sponge failing?
I have tried a number of times to make my own pizza dough. Where I am falling down is the sponge.
In general, I am mixing a packet of yeast with about 2/3 C of flour, and 3/4 cup of very warm water. Let rise in a warm place. I no longer have a gas oven. I leave it in the oven ... | Might be temperature, might be technique. While the dough will proof faster at the optimal temperature, you can also proof it for longer. Some recipes proof the dough in the refrigerator (See Using low oven temperature to accelerate proofing). So you can compensate for a lower temperature by extending the proofing time... |
Achieving 'glossy', ultra smooth pudding texture
I recently made New Best Recipe's chocolate pudding recipe. It's very good, but I was expecting that sort of 'glossy' texture you get with store bought pudding cups (at least in the U.S.) whereas this isn't quite as smooth. It's definitely not grainy or anything - as fa... | Without the actual recipe to work with it's hard to suggest precise modifications (I don't have the cookbook you mention), but it's quite possible that store-bought puddings have more gelatin and/or gum-like ingredients. Gelatin can be added to a ganache (normally some combination of chocolate and cream, with a low-glo... |
What can I use in lieu of white wine in this recipe?
I would like to make the below recipe for a bridal shower, but it is at a church which forbids alcohol and alcoholic products on premises. What can I use for a substitute for the white wine, to still achieve the desired effect?-
Also, there is a lemon and lime aller... | Since the recipe call for sweet riesling, I'd replace the wine with white grape juice. |
Are there any ingredients I should not add to a no-knead dough with an extended proofing time?
I am having great results with no-knead bread, generally leaving this to proof for up to 18 hours in a coolish (20 C) room.
I'm thinking of upping my game and adding fresh ingredients (e.g. minced fresh garlic, salami, tomat... | I don't think there's anything specific to worry about with bread dough. The important point is the temperature: if you're considering adding an ingredient that you normally wouldn't let sit out at room temperature for 18 hours for food safety reasons (and/or because it might start tasting "off"), you probably should ... |
What ingredient should I add to my cookies to increase shelf life?
What ingredient should I add to my cookies to increase shelf life. I need my cookies, 6 months later to still be fresh (expiry date in 6 months). | No ingredient will make a cookie last 6 months. Some types of cookies last longer than others: for example, this recipe for biscotti can keep up to 3 months if kept in an airtight container in a cool place.
But again, there is no way to take a generic recipe for cookies and amend it to last this long. Something like Am... |
Creamer returns
I use Nestle Coffee-mate creamer. I have noticed when I fix my thermos to go, the creamer has no problem dissolving when I first fix them, but let's say after 5 hours when the coffee has gotten cold, the creamer clumps back up.
Why does this happen? | I substituted your question in a quick google search for "solution chilled why do powders reappear" - and after reading a couple of the posts, I found this one to be the most succinct answer.
In short, as the coffee is hot it allows for rapid dissolving of the creamer due to high levels of excess energy (which we perce... |
Astringent Dishes
Are there any dishes that make prominent use of astringency? I understand that often some of the ingredients in a dish are astringent, but are there any dishes where astringency is deliberately developed and centered?
In other words, are there any dishes that aim to be predominantly astringent? | Rhubarb pie - halve the sugar & don't use that wimpy pink stuff that's forced in greenhouses, get the big old fat green stalks about an inch thick that grow naturally, for a much stronger hit.
If that's not enough, try adding sloe berries… or just eat the rhubarb raw, or dipped in lemon & vinegar.
Ahh… childhood. We us... |
Cocktail shaker - silver plate but black on the inside
I picked up a 1920s, silver-plated cocktail shaker from the op-shop. It is super fabulous. However, the inside is all black. Is it safe to make and serve cocktails from this shaker? What should I use to clean it??
Thanks xx irene | Yes, it's safe.
Silver tarnishes easily, particularly in contact with sulfur-containing foods, particularly egg. The tarnish is not hazardous, and can be cleaned off with silver polish or with DIY chemistry like in Tetsujin's answer. Black tarnish doesn't form readily on its own, so if you're not planning on using eggs... |
How to reproduce beef flavor & texture
I love beef, but as a food source it is decidedly problematic: even aside from the ethical concerns of eating animals at all, farmed cattle are environmental disasters on hooves, and red meat just isn't that good for you.
Unfortunately nothing quite romances my tastebuds the way ... | If you are loving cows in particular, because they are nice and give us milk, you could substitute some other hooved animal.
I cannot really tell the difference between farmed bison and beef. You can get bison meat in a lot of grocery stores now.
Venison or elk can be ordered from specialty groceries and also have th... |
Fried gnocchi with spinach, bacon, cream sauce in a single pan
If I only have 1 hot plate and 1 pan, what is the best order of cooking these ingredients.
The tricky part is the spinach. | I suppose I should precursor this with
"I'm really, really fussy about fast-cook Italian food. I will almost never eat in Italian restaurants [in the UK] because they simply fail to get something as simple as this right, every single time.
I won't eat anywhere that I can out-cook."
I'd forget all the 'putting aside', y... |
Is a degraded Teflon pan toxic to all of its users?
We have an induction cooktop at home. We use a teflon pan from IKEA, roughly 24 cm in diameter. This pan is frequently used on level 7 of the induction stove. Based on limited measurement with an IR thermometer, I found out that this heats the pan to about 240 °C at ... | There is no current evidence that already-degraded PTFE (Teflon) poses any toxicity risks in its solid form. To quote the University of California School of Public Health:
There’s no evidence, however, that ingesting any PTFE flakes that might have degraded from the pan’s surface over time poses any health risk, and... |
Is this mold on my sour dough starter?
I received the starter in early June this year. I feed 2 parts flour to 1 part well water. The flour is sometimes organic whole wheat, sometimes white flour. I keep it in the refrigerator. I feed once a week, but sometimes longer. It had been about two weeks when I opened it and ... | No. You are looking at "hooch", the fermented alcohol released by the yeast organisms, floating on top of the starter with little blobs of starter pushing up from the gas released below. Your starter is just fine.
Pour off the hooch and continue. |
How To BBQ Sausages
I have about 20 friends coming over this weekend and we plan to eat only sausages. I have bought a variety of sausages and this will be my first time BBQ-ing. I have bought several packs that are marked "fully cooked" so I am assuming I can toss them on the BBQ for ten minutes before they are ready... | Those are what you would refer to as "Hot Dogs" in American parlance.
They can be heated by any means you deem suitable, including boiling, microwaving, baking, frying etc. They do however need to be heated fully before they are ready to consume.
They commonly contain a lot of sugars, so burn readily on a grill if the ... |
Does the nutrition facts label include "packaging"?
Does the nutrition facts label include "packaging"?
For example, for "sardines packed in oil", does the label refer to drained sardines, or everything in the container?
Edit: I sometimes forget that other countries exist. I'm mostly interested in U.S. nutritional fa... | In the UK, the nutition information (for tinned fish) is given after draining: Tesco sardines. This is specified on the packaging.
How well drained is another matter, but there's enough information on the packaging - the drained weight is given as 84g while the contents is 120g, so to achieve the stated nutrition valu... |
Unopened Canned Food in Spare Commercial Fridge - Safety & Storage for Prepping
Our pantry is packed to the hilt, we have food stashed everywhere.... yet with the famine in route we still need more. We have an empty single door commercial fridge in the pole building. I figure we could get 300 16oz cans or better in ... | If you're talking about commercially canned food, like from the supermarket, then at 60°F [15°C] You've pretty much got until the cans rust.
Practically, no limit. Sensibly, 2 - 5 years.
'Best Before' dates on cans in the UK are typically between 1 & 2 years - but 'best before' is only a guide as to how 'like new' the... |
Cashew flour in Kaju Katli
All of the recipies for Kaju Katli I've looked at says I should make my own cashew powder but I was wondering if I could substitute it with store bought cashew flour. I'm not sure what the difference is if there is any to begin with. | Some nut flours have had oil removed from them (they're actually ground-up "oil cake", a byproduct of extracting nut oil). If your cashew powder doesn't say "defatted" or "oil cake" or "press cake" in the ingredients list, then no, there shouldn't be any difference. |
Is it possible to get crispy, crunchy carrots from canned carrots?
I understand this is basically just a question of laziness and as such if the answer is 'no' that's perfectly fine, but as someone that enjoys the convenience of canned carrots and also enjoys a crisp, crunchy carrot slice...
Is there any way to prepa... | No, once its [over] cooked that's it, there's no going back.
If you dry them you will eventually get… you guessed it - dried, cooked carrots. Think 'packet soup' minestrone, or the unfortunately named 'spring vegetable' with salty knotty chunks of partially reconstituted ingredient - a childhood delight.
Once the cell ... |
How much to cook fennel?
I would like to prepare a dish with fennel (foeniculum vulgare) as it has blossomed recently. Should I cultivate the leaves, fruits and afterwards the bulb or should I leave the bulb since it is a perennial. Further, how am I to cook and include these or can they be eaten raw? | They can be eaten both raw and cooked. When preparing raw cut, trim and clean then place in ice water to preserve crispness. Serve immediately after taking out of water. Raw Fennel has a much stronger anise flavor.
My personal favorite is to slice bulb, stems and leaves appx 1cm thick and sautee in olive oil until tran... |
Ribs in oven - foil method
I've seen numerous online recipes for ribs stating to either 1) cover the ribs in foil 2) cover the baking sheet the ribs are on in foil
Which will yield the most tender ribs? | I doubt you would find a significant difference as long as option 2 means placing the ribs on the pan and putting foil over the ribs...and, it was sealed tightly, but Meathead Goldwyn suggests wrapping the meat itself. The idea is that you are creating more of a braising environment. The wrap also significantly reduce... |
Removing sugar from baking recipes
I just baked a batch of chocolate chip cookies (https://www.bonappetit.com/recipe/bas-best-chocolate-chip-cookies). I felt like they were just a tad bit on the sweet side, so wanted to know if there would be any negative consequences from reducing the sugar? (like 1/2-3/4 of the suga... | Sugar contributes to the texture in cookies. In particular brown sugar is softer than white because of the hygroscopic molasses. If you like your cookies soft I'd reduce/remove the white sugar first (plus you don't lose the brown sugar flavour). If that's too soft you can adjust the ratio in the next batch (or, to some... |
How to estimate Scoville level of home-made pepper sauce??
I am making a sauce that has:-
3 Ghost peppers,
1 Cherry Bomb pepper,
1 Jalapeño pepper,
1 Habanero pepper,
1 Lady Finger pepper.
It also has Tabasco sauce and Cayenne pepper.
My friends want to know what the Scoville level might be. | This can be a party activity for your friends. The Scoville test is a dilution test, so you can reproduce it at home at least as far as informing your friends is concerned.
Get a lot of distilled water and a bunch of milk and plain bread.
Create dilutions of the hot sauce by adding 1ml of hot sauce to each of 250ml, ... |
What is a stable frosting for a cake that will be in warm temperatures at an outside party?
I'm hosting a party for my son who's turning three at a park. We'll be under cover but not air conditioned - and we're in the middle of a hot Texas summer. The party is early in the day so it's likely to only be around 80-85 Fa... | Here is an interesting entry from King Arthur Flour, who should not have a major stake in the game. They hit a bunch of varieties with a hair drier to see how they held up. Their test though was only on holding up to the heat, not safety though. One could suggest using pasteurized eggs as an option though to get aro... |
How long can frozen salmon be unrefrigerated and still be safe for sushi?
I've bought a small frozen salmon filet (in a non-vacuum sealed plastic bag) for sushi from a local Japanese market. It took about an hour to get it home via public transit, and the edges had thawed out a bit and became soft by the time I was ab... | While it is considered safe to refreeze food that has been properly defrosted in a chilled environment, any food that has defrosted in a warm environment (The food temperature danger zone of 40F-140F), should be considered adulterated if it has been left out for too long. The maximum time of 2 hours is applied to food ... |
Why do some creams/fats whip better than others?
Wikipedia makes whipped cream look very simple: gas bubbles are trapped in the fat and create a colloid. However, we all know that you can easily come across "whipping cream" that just won't whip even with all the necessary precautions. Meanwhile a different cream will ... | Cream itself is a colloid made up of butterfat & water. That colloid is uniquely suited to have the air incorporated to create whipped cream.
The chemistry of whipping cream is more complex than just "fat + air = whipped cream". If you're trying to whip olive oil or lard into "whipped cream" then each fat will have so... |
What gives arugula (wild rocket) its distinct taste?
I noticed that a lot of people hate arugula ("wild rocket" to non-American English speakers), but other people absolutely love it.
Is there some compound that makes it taste so controversial? | I was able to find one study that looked at seven varieties of Rocket (Eruca sativa) also known as Arugula.
Like all foods, the flavoring compounds are numerous and usually can't be reduced to just one. However, these compounds can be grouped into classes with similar molecular structures, similar biochemical profiles ... |
Is it okay to keep opened loose leaf tea packages in the freezer?
I've bought approximately 10 kilograms worth of tea and it's taking up a lot of space in the fridge. Family isn't happy about the sudden lack of fridge space, and so I'm thinking of stashing 80% of each packet and leaving the remaining 20% on the shelf ... | There's a lot of disagreement on this question online, much of it uninformed. There are also a lot of assumptions that seem to go along with the question of freezing.
First of all, despite warnings on many tea websites, let's be clear that tea producers and shippers frequently keep tea refrigerated or frozen for long-... |
New York strip roast came out like beef jerky
OMGosh. Please help! Was I supposed to cover the New York strip roast with liquid? I RUINED dinner because there are no IP instructions so I used the instructions for “beef roast” and “steak”. I’m so upset because I just got the darn thing and was so excited to make this f... | You made 2 mistakes.
A pressure cooker (like InstaPot) relies on water to make steam to create pressure. You should not put a roast in the pressure cooker without adding liquid.
A pressure cooker is ideal for breaking down collagen in cheap, tough cuts of meat to make them tender. NY Strip is a premium cut that is a... |
How to add panko to chicken without frying the chicken?
I like to make chicken katsu and curry, but want to avoid eating fried food. Is there another healthier way to prepare the chicken, but that will still work with getting the panko breading to stick on the outside? | You could oven bake them.
You bread the chicken the same way you do when frying them but instead you put them on a baking sheet; cook and mid-way, gently flip them over.
It is a little bit like making Shake'n'Bake chicken. |
Cooking Scrambled Eggs ends up with excess liquid
Every time I cook scrambled eggs with veggies or meat in them, there is always liquid at the bottom of the bowl I'm eating them from. Even if I super cook the eggs, even if I super cook the extras first. Always liquid. It's very annoying. I think maybe it is because I ... | You've already spotted two of the possible reasons for scrambled eggs to sit in a pool of water: condensation, and the other ingredients in the scramble seeping moisture. The condensation you can deal with by leaving the eggs to sit (off heat) for 2-3 minutes before plating them. You're already taking a stab at makin... |
What is the purpose of cooking byriani in stages?
Risotto and pilaf are generally cooked as a one pot dish, where the aromatics are fried and then rice and cooking liquid are added.
Most byriani recipes are see the rice is part cooked separately and then layered on top of the sauce. Since its all mixed together at the... | A risotto and a pilaf are very different dishes from what is happening during the cooking process. In a risotto, you want the starch to come out of the rice to make the "sauce", whereas in a pilaf the rice is generally soaked, washed, then pre-fried in oil or butter to prevent excess starch causing the grains to stick ... |
Discoloured white chocolate chips
When baking rasberry and white chocolate muffins, the chocolate chips come out brown and discoloured on top and white in the middle. The taste of them is not affected. Does anyone have any (hopefully simple) solutions to make sure they come out nice and white. Also, the muffins were n... | This is a very easy fix. If you simply coat the chips in flour before adding them to the mix, and then gently fold them in, you should get no discoloration, and the chips will stay suspended and not settle to the bottom. For gluten-free recipes, coating with 10x powdered sugar will also work, as it contains cornstarc... |
I accidentally used a bathroom sponge on my dishes
Somebody help, please! I don’t know what to do? | I mean, I wouldn't eat off them like that. I suggest washing them with regular dishwashing equipment first.
Your dishes aren't ruined or anything. A big reason they're made out of something non-porous, like ceramic or metal or plastic, is so you can scrub them clean with soap and water without any food or, uh, other st... |
Preheat and baking temperature
I got a new otg and I found a bit of discrepancy with oven temperature.. When I preheat, the temperature is fine but after keeping the cake/ cookie, it shows a lower temperature.
Example:
I set it at 180°C and preheated for 20 mins - my thermometer records 180°C. After opening and keepi... | After opening the door the temperature is supposed to drop a few degrees since it's exchanging heat with the outside air (which is usually colder than in the oven...).
The cake batter should also absorb part of the heat put out by the oven, by heat transfer. So if your oven is very small (like an oven-toaster-grill), w... |
Is there a difference between brown and white champignons?
My supermarket sells two varieties of champignons: Brown and white, with the brown ones being slightly more expensive.
Is there any notable difference between brown and white champignons in how they taste or the way you prepare or store them? Or is it rather l... | Check this site: What’s the difference between cremini and white mushrooms?
Brown(Baby Bella or Cremini) mushrooms have earthier flavor than the whites, you could use them based on your dishes' style or presentation.
And the storing should be the same. Put them in some brown bag with normal temperature and do not fr... |
Can I make chicken pot pie with mashed potatoes inside?
I want to make a homemade chicken pot pie but I would like to top it with mashed potatoes and then put a regular crust on top of that can that be done what would be the cooking temperature or time difference if any | Generally such a concoction (topped with mashed potatoes) is called a Shepherds Pie, but adding a crust... I have no idea what to call that ;-)
When cooking a pot pie everything is already cooked prior to putting it in the baking dish, except the crust.
So all you really need to do is make sure your crust is cooked to... |
Baked Potatoes Cooked Over a Fire
This weekend, my wife and went camping. I tried to impress her with a surprise meal (much more than the usual smokies or hotdogs roasted on a stick). I went for steak, potatoes, mushrooms, salad and a corn on the cob. Everything turned out great --- except for the potatoes.
ISSUE
Pot... | Two likely possibilities:
The potatoes had too much foil surface exposed and not enough in contact with hot coals, and as a result were just not getting hot enough. Maybe it was a colder night (were you hiking at altitude?) maybe the coals had a lot of insulating ash, maybe the coals were already too cool (350F is no... |
Marinating beef with lime juice for someone with dietary restrictions
A little background - I am cooking for a person who has a specific diet after gallbladder removal. Lots of spices are a no-go, as is onion, any type of hot pepper, tomatoes, etc. Any citrus also causes this person pain.
If I marinate beef in somethi... | As a general rule when cooking for other people, if an ingredient is not allowed, or off the list, it should simply not be used. There should be no consideration given to whether or not the impact of the ingredient remains after preparation. It should just be avoided. Taken to the extreme, the potential is death to ... |
Pressure canning at odd pressures
I recently acquired a Presto pressure canner model 01781 (23-Quart) which comes with a weight designed to regulate it to 15 lbs of pressure. I also purchased a variable weight regulator (part 50332) which allows pressure to be 5, 10 or 15 lbs. After leafing through the recipes in the... | I just spoke with someone from Presto - apparently, the pressure is meant to be maintained by adjusting the heat source, and the weight provided with the canner is meant only to build pressure and not as a regulator. They also recommend against adjusting the weight in order to achieve in-between pressures. Not sure why... |
My fudge is getting thick when I start to stir in marshmallows, chocolate chips and nuts
Using carnation famous fudge recipe, when I add the marshmallows, chocolate chips and nuts it gets thick and the marshmallows are not melting completely. Am I cooking it too long or not long enough, or do I need the temperature ... | Most likely you need to turn up the temperature a little before adding the new ingredients. All those ingredients are about room temperature, and there are a fairly large quantity of them compared to the mixture in the pan. This means that they cool down the mixture considerably when added. The cooling means that the t... |
Would blow-torching tomatoes have the desired "oven roasted" effect?
I want to have oven roasted tomatoes that have some black on them for salsa. I have over 100 tomatoes and don't want to use the oven for a full day doing this. I think a blowtorch might blacken the tomatoes in a good way. Would this have the desired ... | Does your oven have a fan-grill?
30-ish tomatoes on a tray, 3 trays, set to fan grill & rotate the trays every few mins.
Alternatively, use the regular oven & when the tomatoes are nearly done, switch to the grill. Rotate as above. |
What is this tissue in chicken called?
I previously asked a question on whether chicken contains suet and the answers was no. however if you look at his picure the tissue highlighted in red looks like suet. If not suet, what is this and how is it different from suet?
Also what parts of a chicken contain these the most... | "Suet" is beef fat, especially from around the cow's kidneys. By definition, a chicken cannot contain suet, unless it's recently eaten some beef.
The bits you've circled are fat deposits, though, like suet. In a butchered chicken, it's easiest to find similar fatty deposits on the thighs, back, and tail. The breast and... |
Why does dried pasta say "Do not reheat" on the packet?
I've noticed quite a few packets of durum wheat semolina (supermarket own-brand dried pasta) has this warning. This applies to macaroni and spaghetti etc. but similar products from other supermarkets don't have this.
I've also seen it on raw cubed beef and sausag... | Consider this as not backed by authority, more opinion, but I believe this is a case of caution because once hydrated and warm pasta can become a prime breeding ground for bacteria. On reheating, you may well not get it high enough or high for long enough to kill any bacteria, and its density makes it even more diffic... |
Ground beef refrigeration
So the USDA lists that a person should consume ground beef if it's been in the fridge for 1-2 days.
If we purchased the beef Tuesday afternoon (and today is Thursday) obviously it should be fine if it's been sitting in the fridge since.
However this made me think...do they not count the time ... | They do count that, yes. Food safety regulations are targeted towards the worst case scenario. If the meat in question is old enough that the store is about to throw it away, and the store's refrigerator wasn't quite as cold as it was supposed to be, and it sat in a hot car on the way home, and your refrigerator is not... |
Pressure canning tomatoes without added acid
I'd like to pressure can tomatoes without adding acid as recommended by the USDA (and outlined here). The reason being is, imo, the additional acid ruins the flavor.
My understanding of the official recommendation is that it specifically relates to food safety for water bat... | According to Putting Foods By, 25th ed. (1982), you can fill tomato jars with just hot boiled tomato juice rather than requiring additional acid, and then pressure-can them:
10lbs pressure / 40 minutes for skinned whole tomatoes
10lbs pressure / 15 minutes for sliced or diced tomatoes
... with some adjustments depend... |
Why do recipes often use ingredients of a similar color together?
One thing I've noticed anecdotally is that a lot recipes is that recipes often use ingredients of matching colors (e.g., almost deliberately using lots of green ingredients together).
Is this a thing in cooking? Is this for visual appeal? Is it just bia... | Occasionally, sure. Green goddess dressing wouldn't be as much fun with tomato paste added, and strawberries would look awful embedded in blue Jell-O.
In general, though, recipes tend to derive their color almost entirely from one or two ingredients. A ragu Napoletano has a ton of ingredients of different colors, but t... |
Why is it not recommended to microwave UK or Canadian bacon?
Following this thread (Is it possible to cook bacon without melting as much fat?), @Italian Philosopher mentions that this is not a good idea for UK or Canadian bacon.
I've noticed that most bacon I purchase in the UK says do not microwave, although I do occ... | If we are talking about bacon in these terms:
I believe it's because of the meat content difference. American bacon has a much higher fat-to-meat ratio and it's usually thinner, so when you microwave it the thin meat gets crispy (which is, arguably, a good thing in this case).
Canadian and UK bacon have much more meat... |
Homemade mac and cheese always loses its creaminess and gets dry after sitting out a short while
How do I keep the pasta from absorbing all the liquid? | Honestly, you either eat it fresh, or accept it will congeal.
There are 2 factors going on,
the pasts will keep absorbing water until there's almost none left
the cheese will set as it cools.
The upside is 'yesterday's mac cheese' is great in & of itself.
Your only 'fix' is make it wetter or eat it sooner. |
Is my cheese safe to eat
I left 2 blocks of cheese from a deli sit in the car overnight, car was hot inside. I put in fridge right away when found. Sharp and Baby Swiss. Is it ok to eat? | I'm going to turn my comment into a perhaps cynical answer…
The answer is somewhere between "cheese never goes off" and "cheese is off when you buy it".
Just eat it.
Cheese is made in 'sterile' conditions, but is a product of "allowing food to go bad" in itself.
It used to be milk… but someone intentionally made it "... |
Help! What have I made? Is it safe to eat?
Ok so here’s the problem, I have an instant pot that has a yogurt setting.
The first time I made it I just added some heavy cream and half and half milk with a couple generous tablespoons of yogurt, I pressed the yogurt button and put the lid on and left it. It turned into... | It sounds like you may have made paneer. Rubbing undiluted lemon juice and vinegar on the pot, then drying it without rinsing, would leave a significant amount of acid dried on the surface. That acid dissolved into the milk, curdling it.
If so, it's safe to eat. Generally paneer is rinsed after curdling to remove the a... |
Silicone turner and grill?
I was grilling today and due to lack of equipment, needed to use a silicone turner to remove cooked burgers from the grill, after the gas was off.
Seeing as I may have exceeded the maximum temperature range rating, I checked for obvious damage to the turner (i.e., melting) of which there is ... | If the utensil is not visibly damaged in any way, it's fine.
Even if it were visibly damaged, there's no known toxicities associated with overheated silicone, so you'd still be safe; it would just be less useful. |
Self-cooked chickpeas not as good as canned?
I tried cooking my own chickpeas after being a fan of canned ones from Trader Joe's for a while.
I soaked them for 24 hours and then washed and cooked them in lots of water for 2 hours. They came out kind of cardboardy (lacking in flavor and harder to chew).
I guess canned... | I have made chickpeas 2x recently and I was happy with them. What I did:
1: Rinse and then short soak - maybe 1 hour.
2: Long cook, covered - more like 12 hours. Chickpeas are little beasts. They can take it.
3: Salted cooking water, enough to cover chickpeas and not extra. I think cooking in salty water gets ... |
Are defrosting trays safe?
From what I can tell, defrosting trays are only of any practical use when defrosting very thin cuts of meat e.g. burgers or fish. Anything more dense or substantial (e.g. a ready meal, a small frozen chicken or a lasagne etc.) will require more than 2 hours on the tray at room temperature be... | There is always a threat to food safety when thawing above refrigerator temperatures. There is nothing about a sheet of metal that changes those safety considerations. By the way, you can achieve the same result with a stainless or cast iron pan, and therefore don't have to purchase a "defrosting tray." This works by... |
How do professional chefs keep food thermometers clean between uses?
Assuming there will always be some occasion where the food tested will not be cooked properly, what method is used to prevent cross contamination? | Most of the time, an instant read thermometer is wiped with a towel. Remember, these folks do this every day, all day. In kitchens where they are used (they are not used everywhere...they are required in some kitchens), the tested product is probably in the ball park. Most pathogens are reduced to safe levels once a ... |
Should octopus be cooked twice?
When I see any recipe for octopus, it's almost always boiled first. Harold McGee says to chuck it in the oven (dry)
The point is, when ever any one fries/BBQ's octopus, they always fry/BBQ cooked octopus.
My question is about why does it have to be this way? My research potentially sug... | Actually, Harold McGee supports brine-and-simmer as an alternative to baking, and explains the texture-related goal behind both: octopus contains a lot of connective tissue, and both that and the muscle need to be softened.
I've read elsewhere (can't remember the source right now) that octopus muscle fibres contract an... |
Caramels without cream or condensed milk?
I have a chocolate caramel recipe that I love, but I'd like to tweak it to not use heavy cream, which I don't keep for anything else. However, I always have butter. Any thoughts on how I would need to adjust the ingredients, to not need heavy cream? Here's what I have now:
3 t... | You should be able to use butter easily, there are good caramels based on butter.
As a starting point in reengineering the recipe, I would try 1/3 of the cream amount as butter (by weight). So 3/4 * 240 g (1 cup of cream, rounded) / 3 = 60 g butter. Cream has about 33% milk fat, and the water in it evaporates anyway w... |
What would happen if I made angel food cake with whipped cream instead of whipped egg whites?
I know that whipped cream also has air incorporated into it, so it can actually be used as a leavening agent. But compared to whipped egg whites, is the leavening power more or less (or maybe even the same)? And with somethin... | It would not work. The benefit of egg is that it is largely (aside from water) comprised of protein (~12g/100g). This forms a stable structure when you whip it, that is maintained because the proteins denature (that's why the white goes white from clear when cooked) and form an insoluble and highly stable mass.
Cream,... |
When making yogurt, why doesn't bad bacteria grow as well?
I've been making Yogurt and Coconut Yogurt for a long time. I've always wondered why one can't leave milk out for more than an hour or so without it going off, yet when adding cultures or probiotics all of a sudden this isn't a concern. | The initial heating of the milk, besides denaturing proteins to improve the texture, also pasteurizes the milk.
The culture needs to be added in a high enough concentration to crowd out harmful bacteria that might exist.
That said, if your tools or containers are dirty or if your starter is dead, or you don't add enoug... |
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