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what is this seed?
It looks like lentils but is yellow. Same size. | Looks like yellow split peas: "Split Pea" - Wikipedia.
Also called lappeh in Persian, matar in Hindi.
They are in the same family as lentils and can be prepared similarly. |
Homemade chocolate problem!
Good afternoon all!
Just a query regarding making your own chocolate, I literally did the exact same process yesterday and it turned out great, however the batch today has ended up a disaster.
Let me explain my process:
1 cup cacao butter melted in a double boiler (I was very careful to mak... | The chocolate has "seized". This is what happens when you add water into the melted chocolate.
I was pretty confident I got no water in.
No, you added honey and vanilla extract. Both contain water.
The standard solution to seized chocolate is to stir in boiling water, a bit at a time, until the mixture is smooth. The... |
Does the size of capers influence their taste?
I read in several (non scientific) sources that smaller capers have a more "refined taste". I was not able to find an explanation what this "refined taste" is supposed to be. In supermarkets the smaller ones are more expensive.
Is there really a reason to prefer the small... | I hadn't really thought about this until I saw your question. I don't use capers all that often, so I usually end up with the smaller ones as that's what I usually find at the market.
Interestingly enough, most of the sites I looked at said that said that there wasn't any difference and that it was a myth that seemed t... |
How do I make a pancake without egg?
I'm trying to make a basic pancake, with traditional texture, fluff, and taste, but without using eggs. Is this possible? | There are multiple recipes for eggless pancakes online. Most increase the amount of baking powder to help with the rise. Many use milk and butter, so they are not vegan. If you are looking for a vegan recipe, those exist too. They also tend to increase the baking powder, and often include non-dairy milk. Whether or... |
Whole Egg, Egg White or Egg Yolk for binding Hamburgers
When I make hamburger patties for the kids I like to add extra grated vegetables in there - usually zucchini, carrots, and onion. Also some herbs. Unfortunately when I cook them the burgers disintegrate most of the time in the pan - I don't even try to cook them ... | Generally you'd use the whole egg. The egg white provides most of the structural integrity, but the yolk does a little too. Also, the yolk helps with what might otherwise be a rubbery texture. Letting the patties sit in the refrigerator for half an hour or so will also help them stay together.
I suspect that the answer... |
Baking with Whey Protein
I wanted to experiment with baking with Whey Protein and I found recipes for baking online. I was wondering if any whey protein off the shelf can be used? Or do I need to find a specific type of whey protein online? Using Whey is something I'm not familiar with and didn't see any options on... | I bake extensively with whey protein concentrates and isolates. Well, to be clear, a combination of whey protein concentrates/isolates and other non-wheat type flours (flaxseed meal, almond flour, coconut flour, psyllium husk powder, etc.).
One thing to mention right off the bat is that whey protein and gluten do not m... |
Should I worry about these green lentils?
I bought this pack of organic green lentils.
Just noticed that the bag has some particles which accumulated at the bottom of the pack. Any idea what these are? Is this something I should worry about?
Thank you! | That just looks like some chaff from the harvesting and packaging process. It's good practice to always rinse beans before use. Lentils (organic or not) are no exception. Place in a bowl, fill with water and drain a couple of times. You should be good to go. |
Why is a pressure canner needed when canning?
I keep reading the same tip, when it comes to preserves, which essentially is:
Botulism spores can survive 100°C and require hotter than boiling water temperature.
Source: https://www.thespruceeats.com/boiling-water-bath-versus-pressure-canning-1327438
What I don't underst... | Physics stops you from heating up liquids that consist of mostly water to temperatures above (roughly) 100 C.
The temperature of your heating element can be set higher, but neither the temperature of the water bath nor the liquid in your jars can go higher than the boiling point where water changes from liquid to vapo... |
What's a good way to prepare vegan corn on the cob without too much of a price difference?
The cheapest is to just forgo using better, but are there a simple substitutes to butter/margarine? Or is there an alternative way to prepare ears of corn without animal products, yet still retains some basic taste?
I am looking... | "Dairy-free margarine" is available at any supermarket.
It's half the price of a supermarket 'econo-saver' butter, pound for pound & a quarter the price of a premium, Lurpak, President etc.
If you want something a bit less 'artificial' try a spray of olive oil & a light sprinkle of salt. Half the point of putting butte... |
What is the most effective method to prevent a soggy shortcrust quiche base?
I have seen two methods to counter this. One is the traditional way of pricking the base with a fork, then blind baking at 200C with weights etc. for 10 minutes, then giving an additional 5 minutes without the weights, then add the filling.
T... | In my personal experience, the freezing method has never worked well. I have a traditional quiche pan - white porcelain with vertical fluted walls - and it gets very cold in the freezer. No matter how I have played with temperature and top/bottom heater setting afterwards, I have never been able to compensate for the e... |
Red vs green jalapenos for canning
I'm planning to can some salsa tomorrow and have a recipe picked out (Roasted Tomato-Lime Salsa, from ATK).
The one catch is that it calls for red jalapenos, but I could only find green. I am wondering if it will be a problem to substitute; I am not an experienced canner, and have r... | One difference you'll find is that the sauce is not as hot with the green jalapeños, because fully mature red ones have more capsaicin. However, spiciness does not affect their preservation qualities.
Mature, red peppers have a slightly lower pH than green peppers(paper behind paywall, sorry) -- about 1.0 points lower... |
Can you eat acorns picked from the street?
The streets and parks where I live in New York City are littered with acorns. Can I pick them up and cook them?
Is it safe? Are they any good? (Taste-wise, nutrition-wise.) | Acorns from which tree? Acorns from California live oak for instance are edible, but only after a painstaking process of grinding and soaking, without which they can kill you. European oaks have acorns that are more amenable to eating, but they really can't be eaten raw. And even the French don't as a rule eat them,... |
What exactly is apple cider?
What exactly is apple cider?
I've been using Apple Bandit Cider for some recipes in which I needed to reduce the cider. However the Apple Bandit Cider is like a low-alcohol fresh cider/beer kind of drink. And I recently heard that this is an incorrect literal translation of the apple cider... | What is apple cider?
In earlier times, it just meant "apple juice". Nobody had different words for the non-alcoholic and the alcoholic variety, because the freshly pressed (and sometimes cooked) juice fermented on its own when stored unrefrigerated.
In the days of refrigeration, there are different products made by pre... |
canned green beans safe to eat!
I canned green beans using the pressure canning method. My son said when he tried the beans they were still crisp. Could they be bad? He ate some of them with no bad results. | As it stands this question is unanswerable as we don't know the specifics of your method - how long, what sort of pressure, acidity etc.
However, I would take crisp beans to mean that you probably didn't cook them for long, which means there is potential for the process to have not been heated to a high enough temperat... |
Can I make skim milk from whole pasteurize homogenized milk/yogurt?
I'm trying to turn whole milk/yogurt into skimmed/no fat milk/yogurt. I don't live in US and no fat dairy products are 4-5 times expensive also hard to find in store. Can I just whip pasteurized homogenized milk or yogurt and make butter.
If I take bu... | There are many questions here, but the practical answer to almost all of them is "no".
To understand why, you have to understand what all these products are.
full-fat raw milk is an emulsion of fat in water (plus other components which are not relevant here).
full-fat milk from the store is also an emulsion of fat ... |
Should I trust my Instant Pot or my ThermPro digital thermometer for temperature?
I cook sous vide in my Instant Pot Ultra (which lets you set a precise temperature), but when I check the water temperature with my digital thermometer, it is a few degrees off (I believe the thermometer reads 3-4 degrees higher). This t... | Your digital thermometer may come with a calibrate function where you place it in either ice cold or boiling water and adjust accordingly. Once you have done this, compare the temperature with your IP and this should show you which is the most out (if recalibrating has been required).
https://www.foodrepublic.com/2011/... |
How to tell doneness of a boiled egg besides time
I live at 7000 feet, so when I want to make a soft-boiled egg, I either undershoot the boiling time when I follow times online, or over shoot it into hard boiled by adjusting too far up. Is there any real way to tell the doneness besides time (or the obvious crack one ... | Try an egg timer that measures temperature.
Here's an example (that I don't necessarily endorse): Egg Perfect Timer
The idea is, the device supposedly absorbs heat similarly to an egg, and gives a visual signal of the level of heat absorption. If the water is colder than typical, because you're at a higher altitude, th... |
Can you pop microwave popcorn on a stove?
I move quite a bit and suddenly I found myself with microwave popcorn but without any microwave. I'd like to pop them anyway.
I've seen in movies how people pop corn on stoves in various ways but I have never seen it IRL. A quick search on the Swedish web didn't yield any good... | After I found the pack of microwave popcorn again I decided to do a quick search on the English web.
I found that the corn in the bag is just normal popcorn mixed with some fake butter and that there'd be no issues popping it on the stove.
Then I looked for good ways of popping corn on a stove and found an excellent v... |
Can ganache with butter be frozen, thawed and reused?
I have made a batch of ganache with butter in it. The recipe was supposed to be for chocolates, but I want to now use it on top of a cake. Can I freeze it, then thaw and use it in about a weeks time? | I have frozen ganache and used it later as a topping with no problems. Just ensure that it is warmed enough to become semi-liquid before you use it for topping your cake.
As a note - it's also delicious scooped frozen from the container. Perfect with icecream. |
What is "White Moist Sugar"?
Looking online at a copy of Mrs Beetons Book of Household management and I came across a recipe that called for "White Moist Sugar".
https://en.wikisource.org/wiki/Page:Mrs_Beeton%27s_Book_of_Household_Management.djvu/1628
Anyone know what a reasonable modern replacement would be? | My guess is that "white moist sugar" is meant literally -- that is, white sugar that is not completely dry.
Granulated white sugar starts out wet, and is dried as the last step in the modern production process. At the time, sugar was sold in "loaves", which could be cut into pieces or more finely ground, rather than t... |
Help on understanding frosting
A couple of disclaimers:
I know there are a number of websites already devoted to this; I needed to ask for clarification because the info out there does not help me understand how they taste
Apologies if this seems like a list question (which may violate a rule of this exchange). I wi... | Based on your description, I am 99.999...% certain that your wife likes the good ol' American-style Wilton buttercream. It's literally butter and powdered sugar whipped together, with a little milk, salt, and flavoring to taste. Thick, heavy, sticky, grainy and pasty are all good descriptors.
For what you like-- the m... |
Lumps in pancake batter
It seems pretty well understood that you shouldn't stir pancake batter until there are no lumps, cause that will create a tough batter. I'm curious as to what "lumps" exactly are. Are they unincorporated dough lumps? That's the only idea that comes to mind, but seems like it would have some neg... | Bob1's answer has some of the basics -- "lumps" are mostly caused by bits of starch that don't dissolve completely in the liquid to blend with the rest of the batter.
But the potential "downsides" depend on the size of the lumps. It is true that if they are excessively large, you can end up with loose dry flour in you... |
Seasoning a carbon steel wok
I have a carbon steel wok but it became rusty recently when I forgot something in it for a day.
I decided to scrub everything off and re-season it. The problem is I can't get the center of the wok to be seasoned. No matter how much oil I add, it burns and disappears leaving the center as b... | It sounds to me like you are using too much heat to allow the seasoning process to work, instead the oil is burning off before it can polymerize and form the seasoning layer.
The bits that are already seasoned probably don't need to be re-seasoned; you can add seasoning to the areas where it is not seasoned. You may wa... |
Cooking a ham a second time
I put a ham in the fridge to defrost earlier this week. It was from a half-hog custom order we got so I'm not 100% sure but I think the processors said it was cured.
Today I put it on a wood-pellet grill at 325 for 1.5 hours, then 350 for another 0.5 hour when I saw I was running out of tim... | Somebody's going to tag this question as a "duplicate" pretty soon (as we have a lot of questions that address this sort of food safety issue before).
But let me just say briefly that according to standard food-safety recommendations, this is NOT safe. Below around 130F, bacteria will grow in food, and many kinds of h... |
Cabbage rolls question
Can I make cabbage rolls (I use ground beef, rice, seasons, egg and sour cream as the filling) the night before I am going to cook them at 11 the next morning. Will it be safe? | As long as you chill them quickly and properly you should be ok.
If I remember correctly, the fill must be at least at room temperature when you roll it in the cabbage leaves; and the leaves themselves will also be at room temperature.
So that will cool down nicely in the fridge without stay in the "danger zone" too lo... |
Sealed cold press coffee bottle for 2 months and let it brew. Is it safe to consume it?
I put coffee beans(coarse grind) in a glass bottle and filled it with water(1 part beans to 5 parts water). I sealed this bottle and stored it in a dark cold place for 70 days. I opened the bottle today and filtered the coffee to a... | You left water and an organic substance (coffee) at an undefined temperature (but apparently not frozen) for a long time. There was no step to eliminate any bacterial or fungal load before sealing the bottle or at the time of bottling and no chemical preserving agent that may have done that in lieu of heating or preven... |
How long can you keep pizza dough in the fridge?
We usually keep pizza dough in the fridge for three days before making the pizza.
We use the normal ingredients such as flour, sugar, salt, yeast, olive oil and water. I think this specific one has garlic powder and dried herbs added.
Due to circumstances, we might ha... | "Will it be okay" could mean a few different things. Are you concerned about safety? Flavor? Other dough characteristics?
In terms of food safety, it's not the best practice to do with dough that lacks preservatives (added or natural, like in sourdough), but a week under refrigeration is pretty unlikely to result in... |
Why my fan oven is taking soo long to cook chicken?
I have a brand-new digital Electrolux microwave that comes with fan oven. I'm cooking poultry (like 3 pieces of small thighs) and it takes more than 30 minutes at 180C and still it doesn't feel like it's been cooked. I have to crank it up to like 210C for 20mins to r... | I ‘m afraid, but it seems you misunderstood something here. A fan oven is not a wonder tool that will mysteriously cook a meal in super short time. (That would be partially correct for a microwave or microwave/convection combination.) Even the article you linked to doesn’t give 15 minutes, but 18-20 minutes per pound p... |
Straining seeds from jam
I have a jar of real fruit jam, made without pectin, it tastes fantastic but the berry seeds are extremely hard. Can I reheat it in a pot on the stove and strain out the seeds and put it back in the jar and keep it refrigerated? | For a jam, (assuming with fruit solids), be aware that since you will have to force it through a strainer whether you warm it up or not, it will lose some of it's fruity texture. But it will taste the same. It will be easier if you warm it, but do NOT let it get hot enough to steam or bubble. And yes, keep refrigerated... |
Sourdough starter without whole grain flour
Is it possible to make sourdough starter without whole grain flour? I have glanced over the two recipes: https://www.kingarthurflour.com/recipes/sourdough-starter-recipe and https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/, and both call for whole g... | Yes, a sourdough starter can be made from AP flour. Rye and other whole grain flours are recommended because they can generally be built up more quickly, given the higher level of nutrients available to yeasts and bacteria, but I've been able to make the process work with AP flour. It is fairly likely that you will ne... |
How does cooking food changes its content of carbohydrates and sugar?
When cooking for diabetics it is important to keep the amount of carbohydrates and sugar low. So I am wondering how cooking food - particularly vegetables - changes the amount of carbohydrates and sugar.
For example when simmering tomatoes slowly f... | This is a rather general question, and I will try to answer it in a general manner.
First, the total amount of carbohydrates will not change, or maybe there will be a neglible reduction due to things like burning tiny bits of surface carbohydrates to carbon, or cleaning the vegetables.
Second, the ratio of all carboh... |
Should I use my toaster oven for slow roasting?
I have a couple small tomatoes (about the size of a plum tomato) that I'm thinking of trying to oven-dry to see if we like them. Most recipes I've seen call for roasting them in the oven for 4-6 hours at a low temperature. We have few enough tomatoes that they would easi... | In the question body, you say that you aren't trying to get roasted tomatoes, you are trying to get dried tomatoes. This is a very different process from roasting. Toaster ovens are great for roasting stuff, but regular ovens are much better at drying.
To get a nice texture in your dehydrated vegetables, you want to b... |
Using the Fruit soaked in vodka
Does anyone have recommendations on using the fruit that has infused vodka? Can you bake with it or reuse it in any other way? | If it's only been soaked briefly, these options might be for immediate eating even if they'd otherwise keep. They're necessarily fairly general solutions as I don't know what sort of fruit you've got.
Drain well and cover in dark chocolate. This works best for pieces that are 1-2 bites; smaller would be nice to eat b... |
Baking Powder in scones
For scones can I mix cold butter with self raising flour and then add the wet ingredients the next day. This is to save time in the morning? | I do the same as you, Vivien. I find that mixing in the liquids in advance leads to too much gluten development and some outgassing from the baking powder, but that if the butter/flour mixture is kept cold enough it doesn't hurt to mix it the night before.
(Anyway, it takes longer for the oven to heat up than it takes ... |
Are there uses for sodium citrate other than with cheese?
I bought a tub of sodium citrate to use for this recipe. It's been in the cupboard a while and I've since discovered a mild allergy to dairy which means I won't be making it again any time soon.
Are there other things you can do with sodium citrate or am I bett... | Sodium citrate is sometimes used in "spherification", a rather unnecessary "molecular gastronomy" technique. Beyond that, it's generally used with dairy, so not much help to you. Also, if you don't have any on hand, it can be produced pretty easily by combining lemon juice and baking soda in the proper ratio. If I were... |
I rarely clean the old oil from my slow-cooker, is it OK?
I put some chicken/beef into my slow-cooker, pour some olive oil and cook it for 4-5 hours. After that, if some meat is still left in the cooker, I may heat it up again the next day or the day after the next day, etc.
Then, when all meat is finished, I just th... | You have a couple of potential issues, one possibly dangerous, the other has to do with flavor/quality control. First, by not washing your cooking vessel, you leave the potential for bacterial growth. This would be especially true if there is some down time (even a couple of hours) between uses. The quality issue is... |
Is there a Welsh recipe called cacan menyn?
In the Wikipedia article about the Breton delicacy Kouign-amann, there is the following statement:
The Welsh equivalent is the etymologically identical cacan menyn, literally 'cake (of) butter'.
It isn't clear from the article whether there actually is an equivalent Welsh ... | I've had a whole lot of Welsh desserts based largely on butter :-), but never anything approaching a kouign amann. Never anything approaching it anywhere else than in Brittany in fact, or made by Bretons. Your problem may be a lot greater than a linguistic translation. There's a reason there's not an equivalent in F... |
Yoghurt making : effects of temperature and duration
As I am fairly new to making yoghurt at home I would like to understand the effects that temperatures and time have on the end product in both the initial heating/cooling step and the fermentation step.
So far I have made half a dozen 1.5 litre batches with three di... | First, about the holding time: It is a safety feature. It is meant to ensure that the number of non-culturing organisms that survive is so low that the culturing organisms can overtake them and create a colony of their own, without pathogens. If you reduce it, sometimes nothing will happen, and sometimes you will get a... |
Can you add seasoning halfway through cooking with sous vide
I plan to cook a brisket for 48+ hours. However I ordered some liquid smoke online and it wont arrive until the next day. I cant wait for it to arrive or I will not have enough time to finish the brisket.
Is there any problem with cooking the brisket for 24 ... | That is not a problem. If you are just lifting the bag, adding an ingredient, and returning it to the water it should not be an issue. You are not going to change the temperature in that amount of time. In this scenario I would suggest a ziploc freezer bag, rather than vacuum sealing, so maybe even double bagged. N... |
Should pans be washed before adding more poultry?
In a bakery kitchen should the pans used to hold the raw chicken be washed before placing more raw chicken in those same pans? Especially if there are hours between usage. | IMO, in a professional/commercial kitchen you should never re-use and always use clean equipment.
The risk of contamination is great(er) in case of chicken, so is the risk of having an inspector coming in and seeing dirty equipment lying around. |
What is the typical composition of English Breakfast tea?
"English Breakfast" tea usually combines blends from Assam, Ceylon, and Kenya.
Typically what proportions of these three teas are used?
Edit: I have been asked to edit to explain why the answers to the question "Is English Breakfast the same as Assam?" does not... | Well, blending is not easy and to do it in order to have a consistent product it requires quite the accurate nose. There is a reason why blender (for whatever product) is a very specialized job requiring natural disposition and years of training.
And of course, the final product composition from both big and small com... |
Omelette stuck to pot on low fire with extra virgin olive oil
I've tried to cook an egg with some oil underneath on low fire, trying to make an omelette, but the egg still got stuck and when I turned it over a plate it collapsed apart. It was just some egg and hard cheese bits. Anyone know what went wrong?
Maybe it's ... | I would recommend using a pan for an omelette not a pot, as it makes it easier to get a spatula under the omelette. Also, if you are not using a nonstick surface, use a little more oil (or preferably butter) and get the oil hot in the pan before putting in the eggs (medium high heat). |
Can I ferment blanched cabbage?
I've blanched some cabbage and I wonder if I can ferment it in order to have sauerkraut.
Will it work? Will it be safe?
Edit I followed the recommendations and added some raw vegetables and a little bit more salt than usual. The fermentation process was fine and the end product was deli... | That should work and be safe. The one thing I'd worry about is that blanching may have reduced the amount of lactic acid bacteria available for fermentation; that might delay fermentation, or even encourage the growth of unwanted microorganisms. If possible, I'd suggest mixing the blanched cabbage with a small amount o... |
What is the minimum time home baked bread should be left to cool before eating?
I realise that a freshly baked loaf will need some time to rest to allow the starch to "set", otherwise the bread may not be the right consistency.
(Why should I let bread cool before slicing and eating?)
What is the shortest resting peri... | Giving a minimum time is not possible, because it depends on the size of the loaf, whether it is in a pan or not, and the ambient temperature of the location where it is cooling. In general, the recommendation is to cool the loaf to room temperature. If you are baking rolls, this might mean 30 minutes. For a larger l... |
Are all these ingredients edible?
I'm cooking a Chinese soup base kit that I found in my local Asian supermarket (an amazing place!) But I'm not familiar with the ingredients. As some of them look strange and 'woody' I wanted to check if I'm supposed to fish them out like a bay leaf (or rather, strain the soup) or lea... | I think the medeberry is goji, so that's edible. You can eat lotus seed and Longan pulp. I am familiar with those "packs of dried things" and usually you can eat all of the stuff, but I usually leave the twig-looking stuff. |
Why does my mozzarella crumble?
I'm trying to make mozzarella at home. I'm following this recipe (without citric acid), but I also tried this one (with citric acid), without any result. I think my italian is sufficient for understanding the above recipes. I'll summarize the video recipe for you:
I took 2l milk, (exac... | It's a bad recipe. Here's why:
The way to make mozzarella without using citric acid is to use cheese cultures to acidify the curd, since in order to achieve the cheese's characteristic stretchiness it needs to have a pH of between 5.0 and 5.6..
That recipe has you add a "culture":
Add 1tsp natural yoghurt for each li... |
Pizza browning agent substituting proportion
I've been learning how to make pizzas.
In the book I follow, for home ovens at 500 F, one needs to add a browning agent in pizzas to bake the pizza well. In 453 grams of flour, he uses 9gm of diastatic malt. Sugar and honey are 2 other alternatives we can use instead of mal... | I don't know exactly how much honey or sugar you should use. I make pizzas all the time and get sufficient browning to my taste, without adding any "browning agents." However, different recipes may react differently, and you may prefer a dough that browns faster or darker than mine.
In any case, you'll need a lot mor... |
Switching out butter for vegetable oil (like canola) when making caramels
Before I ruin a batch, I'd like to check for ideas - are there any potential problems with using vegetable oil instead of butter for caramels?
I already switched out from heavy cream to butter (making some adjustments for quantity) and that turn... | There are some vegan caramel recipes that use coconut oil and/or various nut butters to achieve something similar to normal caramel. I haven't tried making them myself, but a vegan friend has used them for various desserts. I personally find that they can be slightly grainy compared to normal caramel, but the flavour i... |
Do household ovens ventilate heat to the outdoors?
If I run my oven in the summer at 400F(~200°C) for an hour or two, this produces a great amount of heat.
Is this energy vented outdoors once the oven is turned off, or does it simply dissipate from inside the oven to the inside of my home? I suspect it is the latter s... | I've never seen one that vents to outside, and I've used kitchens in several countries.
In many places we need to heat our houses for quite a few months each year, and the waste heat from cooking is very welcome. I try to avoid using my oven in summer, choosing other things to eat instead.
Note that modern ovens are d... |
Can I separate garlic into cloves for storage?
I bought jar for garlic but it can store only two bulbs with most place being wasted. Can I separate bulb into cloves and store them? Or will it significantly shorten the lifespan of garlic?
EDIT To clarify - this is jar made out of ceramic with holes in the bottom for ve... | Traditionally (at least in Spain) garlic was kept in a braided string, hung in a dry place, so that they could last until the following season.
Separating them in cloves will cause them to dry prematurely. |
Which types of chilli work for homemade chilli oil?
I have seen a restaurant that has chili pepper in the olive oil bottle, it gave the oil a delicious chilli taste. I am planning to do the same at home.
I wonder how to choose the chilli I will be using. What difference do the different types (jalapeno, red chilli, e... | You can use any type of chili depending on how spicy you want the oil to be.
You could use ghost peppers to burn the insides of your mouth, or perhaps use Jalapeno for a more milder heat.
You can use the Scolville Scale to decide which pepper to use. At the end of the day it comes down to your personal preference. |
Is there any gelatin without sulphur dioxide?
I have bought a box of gelatin powder and saw sulfur dioxide in the ingredient list. I am just wondering about the safety of consuming them.
If there exists any gelatin without containing any sulfur dioxide? If yes, how could we differentiate between them and the ones wit... | Most (if not all) gelatine contains sulfur dioxide as a preservative/biocide (certainly Dr Oetker's does). However most vegetarian gelatine substitutes, such as Dr Oetker's Vege-Gel, do not. (Note: if using a vegetarian gelatine substitute read the instructions, as they sometimes have to be used slightly differently to... |
Chicken didn't retain flavour from marinade
Last night I made some lovely chicken. However the flavour from the marinade was lacking and spotty. Some parts of the chicken (drumsticks) were quite flavourful, while in others the flavour was more in the background almost like an after thought.
Now, a quick note - I norm... | The scientific foundation for this answer is in the fantastic post pointed out in the comments here.
How can I better ensure that the flavour seeps into the meat more
uniformly?
Basically there are two parts to this problem, as pointed out by the other post - one part is the composition of your flavor components that... |
Is pressure canning, weeks after regular canning safe?
Recently I have learned, that I need to use a pressure canner when canning paprika. So far I have only used my oven.
I have ordered a pressure canner, but it may arrive end of october. At this time, the season for paprika may already be over.
So my plan is to do m... | I can't come up with a way to do this that is not problematic.
First, no canning authority I can find provides instructions on how to re-can under pressure food that is already canned. The closest instructions I can find are from the national center for food preservation, which basically say "don't do it".
Second, you... |
Why does my sauce split?
I made chicken in peanut butter sauce. Similar to this question, it split.
I used chicken stock, peanut butter, honey and soy sauce, and cooked the chicken in it.
Shortening cooking time isn't an option, since the chicken needs to be done. Honey present in the sauce, as the answer to the other... | To address the part where you asked for the difference between your mother's sauce and yours: yes, the kind of peanut butter may well be responsible for the difference. The Internet gives the ingredients as
ROASTED PEANUTS, SUGAR, HYDROGENATED VEGETABLE OILS (COTTONSEED, SOYBEAN AND RAPESEED) TO PREVENT SEPARATION, S... |
What does 100 grams of something look like?
Is there any website, diagram or something that I could find that depicts how much a thing weighs, what that quantity looks like and how much calories it has? | A website or diagram for ingredient amounts would have to be too exhaustive. Just take your items and measure them.
Your title asked about grams, which is a measurement of weight, so get a kitchen scale. If your recipe asks for milliliters, use a measuring cup. More often than not, you won't be able to just eyebal... |
1946 Horehound Beer recipe - what is "capaicine"?
I was researching Horehound Beer recipes on (the old newspaper website) Trove. I found the name of an ingredient - perhaps a herb, that I did not know: "Capaicine".
As best as I can read, this recipe is:
HOREHOUND BEER
Ingredients are: 4-lb. horehound herb,
18-lb. su... | I suspect that the word intended was "capsicum". 2 ounces of chili pepper would be reasonable given the amounts of other spices. 2 ounces of capsaicin would be difficult to source and would make the beer essentially inedible. |
Gluten-free waffles
I've been making gluten-free pancakes for some time (with varied, but usually good, success) and want to try my hand with waffles as I recently bought a waffle iron.
I intend to use a slightly modified version of my pancake recipe as most recipes online seem to be close to that. I intend to modify ... | You misunderstand the purpose of salt and baking soda/baking powder. Your waffles will likely not be great if made from your suggested recipe.
Salt is there as flavor. Virtually all recipes for baked goods (which broadly includes pancakes and waffles) include salt and will taste bland without it.
Baking powder is ther... |
What is this utensil for?
My sister inherited a bunch of tupperware and plastic utensils. One of them, we couldn't understand its purpose.
Click for full size
Ideas so far is to keep pizza-box lid from falling, or to measure equidistance for slices in a cake. What is the name and purpose of this utensil? | My google-fu powers tell me that yes, it's indeed a mini cake divider.
You put it on top of the cake and slice through the slits to get uniformly sized cake slices. |
Is it more effective to add yeast before or after kneading?
Let's say I want to make bread. In this case, kneading is what develops more gluten.
So would it make any difference if I fully developed the gluten first (until it passes the "windowpane" test) by kneading the dough and then adding the yeast vs just knea... | The whole idea of adding the yeast before kneading is to be able to mix it uniformly. By adding the yeast after the dough is formed, it will be mechanically more difficult to combine it and you might end up with lumps of yeastless dough. Those lumps won't rise.
I suspect your bread will have a denser, non uniform crumb... |
Acidity level not increasing when fermenting cauliflower
I am currently part way through my first attempt at vegetable fermentation. Today marks the 4th day of fermenting some cauliflower, and things seem to be doing okay, I have some bubbles and no sign of any mould though it does smell a bit funky, though I think th... | I don't know that I can give a definitive answer about safety, knowing little about how clean your apparatus was to begin with, how exactly you have it set up (container type, how you are "burping," etc.). Most importantly, I don't know what recipe you used and whether it was verified as safe through a scientific proc... |
Why are grape preserves so hard to find in the USA?
When I was much younger my grandmother was always complaining that she could never find grape preserves anymore. That was maybe 20-30 years ago.
I recently started looking for grape preserves and am unable to find them. I can find black currant preserves, blueberry p... | TL;DR: likely because demand was too low to sustain commercial distribution
Barring any relationship to a specific historical incident, it's very difficult to find out why a specific food is no longer commercially produced. In the absence of specific reasons, we can see a number of contributing factors as to why grape ... |
Best time to cook chicken, to keep it from going off
Assuming no use of freezer, or desire to salt-cure/pickle/etc.
From how I was brought up, if I notice a piece of meat in my fridge is going to go off in the next ~24 hours; I'll always try to cook it so I can hold it for a couple more days (refrigerated again).
Intu... | The best time to cook is "now" as it gives germs less time to multiply.
If you have a slow cooker, sous-vide set-up, you can keep the cooked meat for up to 21 days in the fridge (for months in the freezer).
I must direct you to this previous question for more info on food safety.
Edit: If your goal is, as stated, to ma... |
Making Eggs for 50 people
My first time, making scrambled eggs for buffet, my company brought in box of liquid eggs, to be cooked in deep stove top pan. Any suggestions of what needs to be done, how much butter, milk, how to cook without burning them, etc... All help is appreciated... | I highly recommend using a steamer if you have access to one, but if you don't have it, you don't have it. The good news is that the process for making scrambled eggs on the stove is about the same no matter how many eggs you're making - add as much beaten eggs as you're comfortable stirring in the pan, cook over low h... |
Order of ingredients when making Pizza dough
I see all kinds of different dough recipes for Pizza. They all contain flour, salt, yeast and water. Some contain olive oil as well. The recipes are not consistent with the order in which ingredients are added to the mixture. So one recipe starts with the water and the yeas... | I read two or three different questions here:
Should I dissolve yeast in water?
a. Should I proof yeast?
Should I mix wet ingredients into dry, or dry into wet?
1) You don't need to dissolve active dry yeast in lukewarm water anymore (if you're using some other kind of yeast, this may not apply).
You may have heard ... |
Difference between types of yeast
While double checking a recipe I realized I might have used the wrong type of yeast. There is instant, active, liquid, dry and fresh yeast. What are the culinary differences between all the types of yeast? | Yeasts are pretty much interchangeable but have different fermentation qualities. Most recipes will specify the kind and amount of yeast. Adding more yeast than called for makes bakes rise a little faster and taste yeastier, and this appears to be a regional preference in the US and in some other countries, so amounts ... |
How can I make carving a chicken less messy?
When I carve a roast chicken, a flood of juices overwhelms the moat on the carving board and inundates the counter. This is true whether or not I rest the meat before carving. Why? And how do I prevent it? | As suggested in comments, you could try putting a small cutting/carving board into a large pan or baking tray to hold the liquid better.
In general, this is a good problem to have. If you are carving a whole chicken, and no juices are coming out at all, you've probably overcooked it. Resting will only help so much, a... |
Is it safe to boil frozen vacuum sealed chicken without thawing?
Need to cook it fast and it's frozen. Can I place it in hot water with the pouch? Or is that dangerous because plastic particles get on it? What about if I use the microwave to thaw it with the pouch? | I mostly agree with moscafj's answer, but I do think that it needs to be qualified since we don't know what sort of plastic packaging the chicken is in. A lot of vacuum packaging for food is perfectly safe to put in warm or even mildly hot water, but some types of plastics will begin to degrade if heated too much. Mo... |
vinegar pickles safety
I recently made a large batch of mixed vegetable pickles (cucumber, onion, carrot, peppers, cauliflower, garlic) with a brine of 1 cup white vinegar to 3 cups water and 1/4 cup salt. I used a clean, not sterile method, and didn't process the jars. Ten days later some of the jars are cloudy, and ... | The best advice anyone can give you is to please stop experimenting and use tested recipes. Particularly for acidified pickles, there are huge numbers of resources out there with tested recipes verified by scientific protocols. (That is, they tried them many times under many conditions and tested stored versions for ... |
Relation between concentration of sugar in syrup VS its spoil rate
My mother recently created a Centella asiatica vegetable juice.
She states that we should add some sugar (e.g. 2 tea-spoons for 1.5 liter of vegetable water) to reduce the spoil rate of the juice.
I disagree because I feel that the concentrati... | For a clear direct response for your question: yes, there is a correlation between sugar concentration and spoil rate. The correlation is actually between any kind of solute and spoil rate, so that's the reason for using salt and sugar as agents for preserving foods.
The technical name is "water availability" and the ... |
Why does a vegetable soup turn sour?
I made a vegetable soup with peas, onion, garlic, potatoes, celery, cubed chicken stock, salt, and olive oil. I put it in two containers, one open and the other airtight, and in the fridge. After 6 days, the soup in the open container had turned sour and had a vinegar taste, while ... | A lot of types of bacteria (and sometimes other microbes) produce waste products that can taste "sour." And soup/stock is a good growth medium for microbes, which is why most food safety organizations recommend only keeping soup for 3-4 days in the fridge. Six days is past the point where the soup is still likely to ... |
Traditionally, why are 'pasta bowls' wide and shallow?
I was curious as to why they're marketed as pasta bowls in the UK, and it's because they're frequently used for pasta (obviously). Buy why are bowls used for pasta traditionally wide and relatively shallow? As opposed to other types of bowl?
The reasons I can thi... | My hypothesis is that there is no functional reason for having a wide rim on a pasta bowl. I contend that this is simply marketing, and the choice of the person presenting the meal. It is just a name for a bowl. Pasta is served in all sorts of vessels; plates, deep bowls, shallow bowls. Saucing, in part, determines ... |
Why is my Frozen Yogurt Grainy?
I used Cal Peternell's recipe:
1 cup of whole milk
1/2 cup of half and half
1/2 cup of sugar
pinch of salt
3 cups of whole milk yogurt
zest and juice of a half lemon
BUT... Instead of half and half I replaced it for cream because this is what I had at the moment. Could that be the culpr... | Quicker freezing = smaller ice crystals. One hour is a long time, that likely contributed to your grainy texture. If the Breville ice maker is your only option, make sure your base is as cold as possible before using the ice cream maker. That means refrigerating it for several hours in advance. You also might want ... |
How much salt do potatoes absorb when being boiled?
My mashed potatoes are always bland. I’ve googled recipes and a lot of them say to put a teaspoon or so of salt in the water to boil them. I’m a bit worried about using so much salt.
What I’d like to know is how much of that salt actually goes into the food, and how... | From the linked question on pasta absorption, When cooking pasta in salted water how much of the salt is absorbed?, which basically says "the more salt you put in, the more will be absorbed".
However, one thing I've always thought to be true is that if you don't put enough in when cooking, you seem to have to add a who... |
How to bake baking soda to produce sodium carbonate?
I'd like to make sodium carbonate for ramen noodles. The instructions on the web however vary greatly. One source says to bake baking soda at 350 degrees for 2-5 hours. Others say 250 degrees for an hour. Another says just 200 degrees for an hour.
Does the temperatu... | The temperature needs to be high enough, that's all. 450°F should work fine. (2-5 hours is a little silly, since the reaction is pretty quick once the baking soda itself is up to temperature.)
If you want to check that everything's gone okay, you can weigh the powder before and after. If it's converted properly, its m... |
How do I determine if my knife must be honed and/or sharpened?
My grandparents never altered their WÜSTHOF 4596-7/20 Classic Ikon 8-Inch Cook's Knife since buying it on Aug 1 2018. It could effortlessly slash coconut and raw Winter Squashes, but now it can't even cut paper or pears or zucchinis! Undeniably they must a... | That's a good knife. All knives need to be sharpened and honed: honed frequently, and sharpened occasionally. If neither has been done to the knife, it's likely that simply honing it will bring back the blade, but eventually it will require sharpening as well. A dull knife is dangerous and should not be used.
Be caref... |
Why does Wusthof call Honing Steel 'Sharpening steel'?
I know that honing differs from sharpening. See this also. My grandparents must buy a Honing Steel for their WÜSTHOF 4596-7/20 Classic Ikon 8-Inch Cook's Knife.
On Wusthof Canada's website, they selected 'Honing steels (18)' on the left as you can see below. But w... | I know Wusthof know better, but I suspect that they suspect that consumers don't know better. Honing does make a blade "sharper", after all... if someone just knows that their knife is dull, they won't necessarily know that the thing they need is called a "honing steel", just that they want to make their knife sharper.... |
What is the difference between red pepper and cayenne pepper?
I read that cayenne pepper is meant to be moderately hot while red pepper is very hot. At the same time from the pictures it seems cayenne pepper is a red pepper. I'm confused please clarify. | The entire world is confused by what type of 'pepper' anything generally called a chilli actually is.
Farmers may know exactly what cultivar they are growing; supermarket or food production/processing buyers may only care about what family it belongs to.
By the time it reaches the supermarket shelf, it's anyone's guess... |
If you use black pepper with water will the taste disapear?
I’m Asking about the solubility of black pepper in oil and water i guess.
If you use it with just oil I imagine it will taste strong.
If you use it with oil and water e.g. in a stew I guess it will get diluted in the oil and
Hence the taste will go or become ... | Black pepper is an aromatic spice, so the taste properties are based on volatile compounds that are released from the pepper and into your airways (you actually taste through your nose, not your tongue).
That being said, the most relevant factors for you to know if the taste will last or not are:
The exposure to oxyge... |
How to cook Parmesan Cheese into a broth without making globs?
I've been trying to cook this recipe recently, but I keep running into a problem with the parmesan cheese. Basically the last step is to mix the cheese into the chicken broth.
When I do this, it just gets all gloppy and I have a hard time stiring it in. I... | That recipe relies on starch exuded by the pasta to thicken the broth enough to emulsify the cheese. If your brand of pasta throws off less starch, the broth won't be thick enough to keep the cheese from globbing up.
I suggest adding some corn starch slurry just before the cheese. Remove a quarter cup or so of the brot... |
How can I extract color from food ingredients that won't add flavor when making mocktails?
I want to extract color from anything like flowers, fruits, powders, etc, to make a colorful mocktail to drink!
It's important that the produced color doesn't change the taste of the drink. (so less flavor is better).
My goal is... | I know you can color foods with natural-dye ingredients, like using spinach powder for green, beet powder for red, and so on. These will change the taste a little, but it doesn't have to be much (especially if you can keep the color powder on the surface).
I realize you're concerned about the taste difference, well,... |
Flour vs cornstarch for keeping fresh uncooked pasta from sticking together
I am planning on making my first batch of fresh pasta soon and have been researching all of the steps.
One of these steps is to dust a bit of flour on fresh pasta dough to make it easier to work with and to stop freshly cut noodles from stick... | To answer the precise question as stated above: wheat flour will draw more moist and get stickier than for example corn starch (i guess, because of the gluten content). So depending on what kind of noodle you're making you have to judge what to use. There are pretty dry doughs for noodles (especially the italian dry va... |
Chinese XO sauce substitute?
Can someone suggest a reasonable facsimile for Chinese XO sauce? I have Korean gojujang (red chili paste), red chili flakes, miso, dashi, fish sauce, anchovy paste and cooking wines along with a well-stocked pantry of fresh and dried aromatics, herbs and spices. | You can roll your own XO sauce by stir frying (of couse, everything chopped) shallots, chili peppers, garlic, Jinhua ham, dried shrimps, dried scallops (conpoy), and cooking Shaoxing wine, approximately in this order.
A good alternative to Jinhua ham would be Spanish jamón serrano (or ibérico), or essentially any dry c... |
What green chilli is being referred to in an indian lamb sheek kebab recipe?
I'm looking at a recipe for an Indian lamb seekh kebab and it says green chilli without specifying the variety. I am assuming green chilli can mean anything from green bell peppers to hot green peppers. So what would this typically be? | For reference, a sheekh kebab is spiced minced meat pressed onto a skewer and barbecued. There are no binding agents like egg or breadcrumbs in a traditional recipe, so you want to avoid any extra moisture in your ingredients or it may not hold together.
An authentic recipe will call for green chilies, not green peppe... |
How many whetstones, and what different grits, do I need?
My grandparents never altered their WÜSTHOF 4596-7/20 Classic Ikon 8-Inch Cook's Knife since buying it on Aug 1 2018. It could effortlessly slash coconut and raw Winter Squashes, but now it can't even cut paper or pears! Undeniably they must alter their knife.
... | Several companies sell two-sided whetstones or waterstones are 1000/3000 grit or 1000/6000 grit (this King waterstone is the one I have), or similar medium/high grit combos. You want one of these two-siders; it's a nice compact way to get the sharpening you really need. These are what I recommend for a home use stone.
... |
Are semi-frozen meat and vegetables safe to cook?
My refrigerator maintains a temperature between 0-5 degrees C. However, I quite often find that carrots, mushrooms etc. stored in the salad drawer are either coated in ice, or semi-frozen. Today I found some chicken that had been stored on the bottom shelf semi-frozen ... | Sure. What would make them unsafe? We freeze to preserve food all the time. More importantly, this freezing will likely impact the quality, especially the vegetables. I am guessing there is likely some freeze and thaw, which is not good for storage, as the ice crystals damage the cell structure of foods. However, a... |
Swedish Knife ? What is this?
I was looking at the website for Francis Batt, a French culinary boutique (my boning knife is from there, great product IMO, so I'm a fan). I noticed a knife there called a «couteau suédois» or Swedish knife, however googling this in both French and English yielded no real info.
What is a... | That is the kind of knife you would use to slice gravlax (salt and sugar cured salmon) or possibly smoked salmon into thin, large slices. You need a long, narrow, flexible blade to cut the salmon nicely. I have never seen them referred to as a "Swedish knife" anywhere else though. In Swedish stores they would be sold a... |
Why is my vegetable stock bitter, but the chicken stock not?
I have exactly the same procedure and ingredients for cooking vegetable and chicken stock - of course, the latter contains chicken meat, which is the only difference.
The ingredients I put into my stock are:
onion,
a few garlic cloves,
two carrots,
cele... | I notice that your recipe doesn't include any salt. That's important, because salt decreases the sensation of bitterness. Chicken contains a certain amount of salt, and I suspect that's making the difference. (The "umami" -- brothy -- taste of chicken may also decrease the sensation of bitterness, though as I understan... |
Why is Ginger essence hard to get hold of?
Not been able to get hold of essence of ginger for a while now and wondered why??.....is there anywhere in UK that still does it or has it been discontinued for some reason | I can see it on Amazon, Lakeland, and Ocado, but the major supermarkets don't list it on their websites (you have to be a little careful searching as it's also sold as a supplement/herbal medicine).
It's rarely necessary to use it in cooking over other forms of ginger, and I never have, which may explain why it's only ... |
Would refrigeration lengthen shelf life for this water sweetener?
Ingredients: vegetable glycerin, purified water, citric acid, malic acid, natural flavor, stevia leaf extract, sodium citrate.
Container is about 2-3 ounces.
It says on the container: "Does not need refrigeration. For best quality use within 30 days fr... | The most likely answer here is that the flavor compounds either degrade (oxidize) or evaporate over time in an opened container. Refrigeration is unlikely to change this a lot as the rate of evaporation is dependent on the diffusion gradient A large gradient = faster diffusion, which would be determined by the head-spa... |
Preventing Noodles from Sticking to the pot
I have been having this problem with my macaroni and I'm hoping that I'll finally be able to find an answer here!
I make my noodles in a pot on the stove. But I find that a lot of my noodles are sticking to the bottom of the pot. This severely complicates the pot cleaning... | When noodles or pasta is cooked in too little water, the starch released during cooking has nowhere to go, hence the stickiness.
If you are cooking plain noodles or macaroni, I would use at least twice the volume of water to noodles, preferably more depending on the size of pot available to you.
If you are cooking the ... |
Using beef fat for baking
I have a large amount of very good quality dry aged beef fat (not suet). I would like to try making cookies using the beef fat in place of the butter. I was thinking of using a simple shortbread-style recipe or something similar (i.e. no other flavourings apart from the fat and sugar), just r... | Shortbread dough made with lard is delicious. I have never used beef fat, but both pork fat and goose fat have worked perfectly for me in this setting. I prefer the texture over the texture of shortbread baked with butter. So go ahead and make it, it's very likely that you get very similar results to pork or goose fat. |
What are some ways to season that don't rely on garlic and onions?
I am looking for some alternative ways to season food. I am very familiar with currying, pesto, and chili. My difficulty is that each of these relies on onions, tomatoes and garlic.
What are some other ways to season food that don't rely on these three... | Aliums (the garlic and onion family) can be a trigger of both allergies and food intolerance. Unfortunately, they're two of the most common flavorings in foods. There's already a question on here about removing aliums: Replacement for alliums?
Tomatoes, are a separate problem, but it's not particularly prevalent in A... |
How to prevent/slow down fava beans from turning to darker color?
I usually make fava beans from dry beans, I simmer them in plain water for hours.
Right after they are cooked they are bright green and have a very fresh delicious taste, but after letting it cool the color will change dramatically to a darker grey colo... | Your observation is interesting in that fava beans contain high levels of oxidants. Persons with genetic susceptibility can get very sick from eating them. This illness is called favism.
https://www.hematology.org/Thehematologist/Diffusion/8304.aspx
The problem is that the bean’s protein content can include as much ... |
Coffee Grounds and Gritty Butter Cream Icing
Is there any way to dissolve coffee grinds once added to a butter cream frosting?
I used instant coffee crystals in the past and they have always dissolved when simply added to the butter cream during the mixing stage — without having to dissolve in any sort of hot liquid ... | Instant coffee is "soluble solids of ground coffee" - ie, they made coffee, then they dried the result.
Actual ground coffee will never dissolve.
When you make 'real' coffee you run/pour/pass water through the ground coffee, then throw away the solids. There's no getting around the 'throwing away' part. |
How long after the expiry date can I use Chipits Skor toffee bits
The expiry date is 10.2015. Are they ok to use or should I throw them out ? | This is likely a "best by" date, rather than some sort of indication of spoilage. Usually these dates indicate when the flavor and/or texture is likely to begin to degrade. Therefore, it is not a health or safety issue, but rather a quality issue. You can eat them, and determine for yourself whether or not the flavo... |
How to make creme brulee without egg yolks?
A mixture of milk, fat, sugar and egg yolk will thicken once a certain temperature is reached, but if this temperature is exceeded by a few degrees the resulting product will not be palatable. Polysaccharides as a thickening agent may be an alternative, but I do not find thi... | Your title asks what thickens an egg yolk. Your description sounds like you want to replace them in creme brulee.
Egg yolks have quite a bit of protein, though not as much as the whites. When cooked, these liquid proteins unravel and tangle up with liquid forming a gel. If cooking continues they tighten up and squeeze ... |
How to avoid holes in Chiffon cake?
I have recently baked a couple of chiffon cakes, overall I'm happy with the bake - the structure and flavor are very good. However I have a recurring issue with large holes in the sponge, see the picture below.
I suspect it is some of the meringue not being fully incorporated int... | You may want to run a knife gently through the batter to pop any large air bubbles before baking. While not included in all chiffon/angle food cake recipes, directions to remove large air pockets by running a knife through the batter in the pan before baking is not that unusual. |
Can something have more sugar per 100g than the percentage of sugar that's in it?
If this is the wrong place to ask this, please direct me to the correct place.
I am a big fan of cereal, and I like to eat a fair amount, but don't like to have too much sugar. I recently started eating Shreddies, which claims to have o... | Looking up Shreddies, I found this site. It lists, in the ingredients
Whole Grain Wheat (96%), Sugar, Invert Sugar Syrup, Barley Malt Extract, Salt, Molasses, Vitamins and Minerals (Niacin, Iron, Pantothenic Acid, Folic Acid, Vitamin B6, Riboflavin)
There is no percentage for the sugar in the ingredients list.
And ... |
How to make spaghetti stick together?
I am a person that likes spaghetti that is stuck together, al dente, so it's nice and chewy.
I haven't been able to find any advice on how to cook spaghetti so that it sticks together, but rather the contrary, as it seems most people would prefer spaghetti that is separated.
So, l... | Easy....cook per the package instruction, with no oil in water. Drain well through a strainer. Allow to sit in the strainer or in a bowl long enough to allow the moisture to flash off. Your pasta will be sticky and clumpy. To further enhance the effect, refrigerate. Saucing or oil will separate the strands, If yo... |
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