instruction stringlengths 2 23k | output stringlengths 3 23.1k ⌀ |
|---|---|
How do I adjust the cooking time on a baked rice dish if I reduce the recipe by half?
I want to make a rice dish that gets baked - a maqluba, but I want to make half the quantity of the recipe. Do I adjust the baking time? The recipe calls for simmering 30 mins, baking 30 mins, resting 10 mins. It uses raw (soaked) ba... | The recipe calls for simmering 30 mins, baking 30 mins, resting 10 mins.
This isn't quite an accurate representation of the recipe. The recipe calls for baking cauliflower and eggplant for 20 minutes each prior to assembly. Once assembled, the rice gets simmered for 30 minutes. Then the completed dish rests for 10 min... |
How can I cover an egg-washed dough?
I'm working from a bread recipe that tells me to brush the dough with egg wash before the final rising and then let rise, covered, until doubled in volume. How can I do that without the cover sticking to the dough when I try to remove it? Right now I have an aluminum foil tent over... | I'm assuming the shaped dough is either on a flat surface or in a bread pan of some sort?
In a pinch, the simplest thing is often an inverted large bowl or similar container. That will prevent air circulation. In general, dough is mostly covered during the final rise to prevent a "skin" forming if the outer layer of ... |
Will chopped up dried fruit still be fine to use after it's been sitting in the fridge for about 3 weeks?
I was making some fruit balls, like raw/bliss type balls. I chopped up some dates (dried), dried apricots, dried apple, and sultanas; I put these in a bowl and poured over a small amount of boiling water to soften... | The process that preserves fruit in a drying situation is the significant reduction of water activity in the product, which inhibits bacterial growth. It is impossible to know how much you re-hydrated the product, but you certainly increased the water activity significantly. Then, you added other ingredients. All of... |
How can I achieve an even heat across a large paella pan?
I just used a 20" paella pan to make a large paella for 10 people. The pan covers 4 burners. The problem that I had was that the center of the pan never reached the temperature of the parts of the pan under the burners. If I raise the gas levels enough for th... | The method I use is to start the paella pan on the middle of the biggest burner, then once the rice and liquid is in I move the pan over the burner every 2 minutes to make sure it cooks evenly. For example I'd move the pan so the left side is over the burner first, then move it to the right, then top and then bottom, k... |
bread maker vs conventional oven vs countertop oven vs fan force oven?
I am planning to bake bread often. So I am wondering about the various types of ovens or whether I should get a bread machine instead. What are the characteristics of the various types so that I can decide what is best for me? | It depends on what you want.
A bread maker is great if you want to measure out the ingredients, press go, and come back later to a predictable fresh loaf. Mine also makes good pizza dough. I have quite a cool house much of the year (and no good warm spots), so proving bread is slow without it.
If you want to exper... |
Test if two foods are the same
I'm Italian, now living in the US for some months.
As you may know we like pasta. I tried Barilla here, our best known pasta brand. Well.. the taste seems a little bit different to me.
It is actually produced here and not imported, so it could be different.
Looking at the Italian/US v... | The best approach is to use a triangle test. This would be the standard used in sensory sciences. It is easy, and it will be a fun thing to do with friends. Basically, each friend (panelist) is provided with three blind samples. Two are the same, and one is different. The objective is for them to tell you which one ... |
Tips on cooking fish/meat when not even thickness
Sometimes, I have cuts of meat/fish (mostly fish) that have dramatically uneven thickness. I like to pan sear, so how would I cook it so the thinner ends are still tender, but the thicker ends are not undercooked? | It's quite the challenge. The two things I do are lift the thin end off the hot surface with something spatula-like or the edge of the pan, leaving the thicker part on the heat. The other thing is sear relatively quickly and then move the whole pan with fish in it to the oven, this method good with very thick meat. The... |
Can I make a home made yeast from non gmo flour?
Can I make yeast from gmo flour
and can I use it for gmo flour to make a dough. | You can't really "make" yeast. It must be cultured in the appropriate medium. Yeast can be purchased in freeze dried or fresh form and added to flour and other ingredients for baking. You can also culture yeast by creating and maintaining a starter.
As of two years ago there was no commercially produced genetically ... |
How to cook Mixed grains all together in one pot
I purchased a bag of organic mixed grains with 7 different types together and any directions, which there does not seem to be any, is in Chinese so I have no idea how to cook this. this package includes brown and sweet rice, barley, millet, red, kidney and black eye pe... | Some of them aren't grains, and they'll be the limiting factor.
In particular red kidney beans must be boiled for a good few minutes to remove phytohaemagglutinin. If you treat the whole lot as beans, you won't go far wrong, though the actual grains are likely to end up rather soft, a short of porridge with beans in. T... |
Ways to Make Matcha Powder Less Bitter in Baking?
I want to use Matcha powder in some baking recipes (cake, macaroons, cheesecake, etc), and while I think it tastes fine many others have told me that it is too bitter. So I was wondering if anyone knew a good way to kind of keeping the unique matcha flavor but reducing... | So, first things first... matcha is not supposed to be overly bitter. It has a certain bitterness to it, but good, well-prepared matcha is not overpoweringly bitter. (I'm talking about the actual tea itself, not anything made with it)
I'm going to add a few precautions you should take when making anything matcha-flavor... |
How to retain the smell of frying green onions/scallions in cooked dish?
I have always loved the smell of frying green onions/scallions but was never able to retain the smell of it when the dish is done cooking.
I was in Singapore about 1.5 years ago and in a small food court, I enjoyed a plate of fried rice noodles ... | You were probably having a dish with green onion oil, something I'd also recommend as a solution to the smell/taste you're looking for. It remains aromatic for a couple weeks after you make a batch and bottle it. I make one with darker brown onions like this, which allows me to store it even longer. |
Teaching Bread Making to a young student- need new reasources
Hi Seasoned Advice Forum Members
I am a semi experienced Artisan Bread Baker. I am currently teaching a 9 year old boy the basics of bread making and would like to see if anyone has any suggestions on where I can find free educational material on Bread mak... | Take a look at the Josey Baker Bread book. He is a former elementary school science teacher turned professional San Francisco baker. The lessons start with the simplest no-knead bread and progressively add to that foundation with new concepts and techniques. In a number of ways it feels like an elementary school scien... |
Do professional chefs ever suffer food poisoning?
Quite often you see celebrity and professional chefs taste the meat or sauce from a dish that is clearly not fully cooked. Is there a different length of time you should wait before sampling an uncooked dish (e.g. beef versus chicken) and do chefs ever suffer food pois... | More opinion than a back up factual answer, but I knew a Cordon Bleu and CCI trained chef who stated one of his first days in professional training he was required to eat a raw chicken breast. The reasoning: He was expected at all times to have a kitchen that was clean enough and product that was fresh and high enoug... |
Baked Red Potatoes cooked skin up or down (crisped results wanted)
Should red potatoes that are quartered be cooked skin up or down in the oven? (Oiled!)
Hoping to get delicious crisped results! | I find that the side against the pan (for any ingredient in a roasting situation) tends to brown more readily. So, if you want even browning, you'll have to turn your potatoes as the cook. Beyond that, it's just personal preference. |
What is the simmering temperature in thermometer?
I would like to know the simmering temperature what is when we simmering food.
I just purchased a food thermometer and would like to learn how to use it. | There is no exact temperature, but consensus is that the temperature needs to be below the boiling point of 100 °C / 212 °F and above the poaching temperature of 82 °C / 180 °F. |
Egg used for breaded poultry added to other parts of the dish. Is this a health hazard?
I often make breaded poultry (chicken, turkey) or pork. To do that, I dump the cut in a bowl of scrambled egg then coat it with flour/breading etc in another plate. The recipe after that varies but thats not important.
I sometimes ... | As long as the egg is cooked to the doneness necessary to safely cook the pork, this is a fine process.
Someone will surely say that if the egg sits out it will be unsafe. In fact, you have a window of several hours, especially if it was cold to start.
The scenario of putting the egg in while the rice is in the 'Hold'... |
What types of cured meat are ethically sourced?
I am looking for cured meat, especially ham, which I can buy in Germany and eat with a good conscience. There are two aspects that I am concerned about:
Animal maltreatment: I particularly wish to avoid products from intensive animal husbandry or any maltreatment.
Envir... | Some people might claim that there is no such thing as ethically sourced meat, because animal husbandry is inherently unethical. But if you are looking for meat from animals which were treated better than usual, then you can look for certified organic products. The EU regulation on organic products mandates standards f... |
Does no-yeast dough need to rest?
I'm learning to make wheat tortillas, and it called my attention that this person is not letting her dough rest.
Would you let the dough rest even if the recipe does not have any yeast? or is it not necessary?
Thank you | There is a difference between resting and proofing.
Resting allows flour to absorb water and lets the gluten that was formed during kneading to relax. Both of these make it possible to work with the dough.
Proofing is letting yeast produce CO2 to raise the dough.
Yeast doughs do both in the rest period after they are k... |
Do gel spheres hold up to heat?
I want to plate a carrot sphere, made using reverse spherification, for a hot entrée. How do carrot spheres hold up to heat? | Alginate gels are heat-stable up-to 150C. So you can easily serve them on a hot plate at the serving temperature. |
Why is my cake rising sideways while baking?
Here is what my cake looks like:
I'm using the following ingredients to make the cake:
1 egg
wheat flour
milk
some kind of flavour essence like vanilla essence
pinch of baking powder
pinch of baking soda (though I've tried without it)
powdered sugar or jaggery
I've notic... | A cake baking uneven to that degree makes me thing the heat source is really uneven. One side of the oven is hot, the other is much cooler. I've seen a fan oven cause some uneven baking before but never to that degree.
Make sure your oven is pre-heated for at least 10 to 15 minutes before baking
If you have fan oven ... |
How long can you keep whiskey in the freezer?
Jack Daniels Tennessee honey, in the freezer for over a year. Is it okay to drink? | You have no problem at all.
Whisky doesn't spoil, it doesn't need to be kept in the refrigerator or freezer to preserve it, the same is true for many other spirits like gin, vodka, tequila, etc. Some like to keep spirits in the freezer because they like to drink them cold, it doesn't make them last longer
Storing spi... |
Yellow Pepper Brown Spots Watery
Is this pepper safe to eat? Most of it looks fine , just very watery texture. | It's no less safe than any other pepper, unless it's worse than it looks in the photo. Check carefully for signs of mould. The texture will have suffered, so it's probably not great raw, but I'd cut out the brown bits and cook the rest, and often do, as I buy big cheap bags of peppers and the last couple can hang arou... |
How to recover a cast-iron pot?
I heated up a cast-iron pot in an oven and might have burnt the lid. Is it possible to restore it back to its formal glory? | That is an enameled cast iron pot. I often have the same issue and find that it fairly easily comes off using a green 3M nylon scrub, a little dish soap and some elbow grease. If necessary you can also apply some baking powder or Bar Keeper's Friend.
It shouldn't take too much effort to get it off. |
Interpreting recipes from a different culture (specifically India)
I've tried to make dahi (indian "curd", or yogurt) a few times, but it has always turned out more like cottage cheese (English "curds and whey") than like yogurt.
This isn't necessarily bad (the whey is great for making pancakes), but it isn't what I'm... | OK, 'recipe requests' are off topic here, but as a guide to searching…
There are thousands of 'British' chefs, whose ancestry is not British.
If you look for a recipe on a site ending with .co.uk [or .de or .dk or .se or anywhere except .in] rather than .com then you are likely to find one who's ancestry is 'Indian' bu... |
What stops my pickles from turning into alcohol?
Just trying to learn the difference between lactic fermentation and alcoholic fermentation.. I'm a bit confused - is the only thing stopping my pickles from becoming an alcoholic beverage is the salt?
If not, what is the difference causing the final product (to either b... | So, fermentation is complicated, and the answer to this question really depends on multiple factors. You're particularly interested in the role of sugar vs. salt, not lactobacillus vs. yeast. The simple answer to that question is that lactobacilli are salt-tolerant, while yeast is much less so. So adding salt gives the... |
Tapioca flour pizza crust is gummy?
I'm not sure if it's either too thick, not baked alone long enough, or a reactuon to adding a hand made sauce.... | Well, first things first... as I mentioned in my comment, tapioca flour gets gummy when heated. That's expected.
In Brazil we do have something called just tapioca, and otherwise known as tapioca crepe that's made with hydrated tapioca flour spread on a pan and heated until all it sticks together and forms a "crepe" of... |
Does the oven door need to be toughened glass?
The glass door of my oven toaster and grill has broken. Can I use a thick glass (not toughened/tempered) in its place? | You can't use just any sheet of thick glass for your oven door. Glass for your oven has to be tempered to resist high temperatures. Untempered glass will likely crack pretty quickly with regular use. Moreover, an oven door usually made of glass which breaks into "rough pebbles" rather than sharp shards if it breaks, to... |
Why is there such a big difference of carbs in dark chocolate?
I'm noticing that there is a huge difference of the amount of carbs in dark chocolate.
For example, Lindt Excellence Cocoa 90% says:
100g chocolate:
592 kcal
55g fat
10g protein
19g carbs of which 14g is sugar in 100g chocolate.
Amedei Toscano Black 90% ... | Nominally, high-quality dark chocolate is made of just two things, cocoa beans and sugar. In reality, nobody just chucks beans and sugar into a machine together. The cocoa beans get processed to different intermediate cocoa-derived products, and these get mixed with sugar to make a chocolate bar.
The cocoa-derived pro... |
Milk instead of water in bread
I was looking at mantou recipes (mantou is a fluffy Chinese bun), and the recipes were remarkably similar to bread except less proofing and using milk instead of water. If I were to make regular bread with milk instead of water, what would happen? | Milk in bread dough is an enriching agent. Other typical enriching agents for bread include things like eggs, fats (butter, oil, etc.), and different types of sugar/sweetener. They are used to add either fat or sugar or both.
Bread made without enriching agents is known as a lean dough, typically containing only flou... |
What can I do with my failed tomato canning attempt?
Yesterday I canned a batch of tomatoes, chunked. This morning when I inspected the jars, they all appeared to be sealed. This evening upon inspecting the jars, I found one was no longer sealed. I believe I broke the seal while checking the jar.
So what are my opt... | Generally, when you find that you have a jar that failed to seal, you move it to the fridge, and use it up quickly.
... but by now, you've had the jar at room temperature for a really long time, especially if you didn't move it to the fridge immediately after you asked. If it had been a few hours after canning, especi... |
Does caramelizing increase the amount of sugar in a dish?
I love caramelized onions. But I'm not sure I should have them often.
I've recently learned that the browning associated with caramelized onions and baked apples is a product of either the Maillard reaction or the pyrolysis of sugars.
The chemistry on these pa... | While rumtscho's answer is literally correct, the word "caramelization" when applied to onions includes lots of things other than literal caramelization. Yes, actual chemical caramelization turns sugars into other things (including some flavorful components). Similarly, Maillard reactions will convert sugars and othe... |
Is it okay to use these oregano leaves?
I have an Oregano plant and I have rarely used fresh oregano. Is it safe to use the oregano leaves shown in picture?
It has some white thing on top and at the bottom it’s a bit dark | The dark underside is normal for some varieties, but the white on top is another matter. It could well be powdery mildew which while seemingly not toxic will spoil the eating qualities, or it could be mould from damp storage. I'd look for better leaves elsewhere on the plant. Here's a little more detail |
bread flour: is it all just branding?
That I know of, there have been 3 recalls of all-purpose flour in recent months: by King Arthur, Aldi's, and General Mills (Gold Medal). All 3 cite e-coli contamination. The KA & Aldi's notices both say the source is ADM Milling (Buffalo NY). (General Mills' notice doesn't say.)
W... | Yes, it would be reading too much. ADM is a food processing company, and it operates a number of mills. King Arthur doesn't mill its own flour (and I assume neither does Aldi). The commodity wheat market in the U.S. tends to move huge amounts of wheat to centralized mills, where it is then packaged (and perhaps bran... |
Bought a new pre-seasoned cast iron and not sure if seasoning is good
Noob on cast iron skillets here.
I've been in love with this type of cooking for a while and just bought yesterday on amazon my first skillet.
It's not a Lodge but a Utopian Kitchen (Chinese manufacturer).
I've used it yesterday for the first time a... | I've seen similar things on a couple of pre-seasoned pans (one of them a Lodge). My suspicion is that the uneven heating of the pan leads the seasoning in one area to burn, while the other area completes the polymerization that began during pre-seasoning.
The number one thing that people do wrong with cast iron is wor... |
Gritty White Globules in Precooked Grocery Store Sausage?
I've been buying some various types of precooked brand-name sausages from the grocery store over the last few months, and while they've been pretty good I have consistently found these little white globs in the sausages. They don't taste very good and they're n... | Largish white bits like that will be either fat, cartilage, or (other) connective tissue. Once cooked, if they can be squished apart with your fingers they're fat; if they're crunchy when you bite into them they're cartilage; if they're very chewy they're connective tissue.
Fat should be quite soft once the sausages ar... |
How to stop mint flavor dying when cooking?
I notice albondigas recipes involve adding chopped mint leaves to the meatballs. Whenever I do this the minty smell is amazing coming from the freshly rolled uncooked balls however after cooking I cant taste the mint at all, I have used a LOT of mint but even so I still cant... | While it is true that the mint flavor will fade with cooking, it is still there to some degree. I bet you would be able to identify the difference if you left it out. However, whenever you want to highlight a fresh herb, such a mint, it is good practice to chop some of that herb at the last possible moment before ser... |
Is it safe to refrigerate a 3-2-1 ratio pickle I mistakenly processed for canning?
I followed a recipe based on 3-2-1 ratio of water-vinegar-sugar. I boiled the water, added the vinegar and sugar, whisked until the sugar dissolved, let it cool a bit, and added seasonings.
I then poured the liquid over fresh vegetable... | No, boiling should not have created health risks. If anything, you are likely to have killed off some microorganisms that could have led to gradual spoilage (over weeks or longer) in the refrigerator. So, the only likely effect on safety is that you may have extended the expected shelf life of the pickles in the frid... |
Sprouting and Sowing seeds
What is the distinction between seeds/grains for sprouting and other edible uses and seeds/grains for sowing/planting? | Generally there is no distinction, other than that the variety for eating the sprouts may be a special one developed for taste.
Having said that there is another consideration: Seeds for sowing often (not always, depends on the supplier and type of seed) are coated with anti-fungals and things to make them less attrac... |
How much does freezing grapes longer sweeten them more?
My grandparents in Toronto bought 10 kg of Ontario coronation grapes from Loblaws on Sep 1 2019, as they have been doing the past 10 years. They don't know why, but the grapes taste too sour and acidic this year, and they couldn't eat any more after tasting a few... | The time doesn't matter. What you need is a single freeze-thaw cycle. Once your grapes have been frozen solid, holding them frozen won't do anything more.
I get it that you are not happy with the results you got so far, but that is just because your freezing idea is not really suited to your situation. I have never tr... |
Kitchen utensil identification - tong of some sort
My wife got this from a thrift store for a good price; and hey, it would be good for something. The bottom plate has several long slender slots.
Any ideas? | This looks like fish tongs. Basically, it's a flat, broad spatula on one side, and a smaller facing surface that can hold a fillet intact while turning it over. |
Is this a Confectionery Ganache frame?
I have been trying to search for this device for days. I’ve used the terms “dough rolling frame, caramel ruler, confectionery frame, ganache frame, adjustable ganache frame, dough leveling frame, confectionery bars/rulers” and nothing comes up.
Is there another name for this thi... | To me, this looks like a tart ring. In commercial kitchens, tarts are not baked in pans, they are baked in ring walls arranged on baking sheets.
The traditional rings are round (duh), but the word has stayed for the square and rectangular versions. And of course, it can be reused for purposes other than baking tarts, ... |
kansui powder vs. lye water, which one is better for noodles?
What is the difference between kansui powder and lye water? Can they substitute for each other? | This is a little tricky to answer because of terminology. Kansui powder is a mixture of potassium carbonate and sodium carbonate, in powder form. It is typically added to a noodle recipe in a range of .2% - 2.5%, depending on the type of noodle.
When it is sold in liquid form, it is also known as Kansui, but may be l... |
Homemade yogurt hygiene; can the results be dangerous?
I'm late to the Instant Pot homemade yogurt game, but have been having fun eating the results. I'm relatively careful about cleaning the pot and implements, but I assume that at some point I'll let some microbe(s) slip by, and end up with an unlicensed ecosystem.
... | Food safety for homemade yogurt works basically the same way as cooking: you are safe as long as you respect the needed time and temperature restrictions.
Yogurt food safety risks
The reason yogurt is safe after staying at room temperature is the same as in all fermented foods. It has a live bacterial culture of benig... |
How long do I have to submerge an egg in a specific temperature water to boil it?
Living in a dorm, I am severely limited by my cooking options. I have a non-microwave safe bowl, which I'm using for the noodle soup (that will be accompanied by said egg), and a highball glass.
There's a water dispenser which pours out ... | In theory you should be able to reach your goal, sort of, borrowing from the Japanese Onsen egg and the Sous Vide technique. Serious Eats has an article detailing the results of slow-cooking eggs at different temperatures just around your given 70 C for further reference. You should aim to keep the water around the egg... |
What sticks sausage stuffing together?
I tried making sausages for the first time today, and when I cooked them, the inside was more like a paste than a solid meat. Does anyone know why/how this can happen? How can I get a better texture for my sausages?
Update: I was hoping there was an obvious "oh if that happens ... | In sausage, meat is "stuck together" by a network of cross-linked myosin, a rather "sticky" protein present in meat.1 This network of proteins can be developed by kneading, much like the gluten in bread. However, myosin only develops properly given enough salt. Thus I see two mistakes you could have made:
Insufficient... |
Ate raw beef patty that I microwaved for 2 mins first, Is it safe?
I was given this Great Value brand beef patty from a person who didn't like them.
https://www.walmart.com/ip/Great-Value-100-Pure-Beef-Patties-8-lb-32-Count/10804578
I don't have a grill or stove so I decided to just microwave them. I did 1 min each s... | You can cook meat products in a microwave, and be safe, but you need to make sure they're fully cooked.
Microwave ovens vary a lot in both their power output and how evenly they cook, so 2 minutes may not really be enough to be certain of cooking thoroughly. Next time I suggest you cut it in half when you think it's do... |
Large waffle HowTo
So I have pretty successful gluten-free waffles with this post but now I'd like to make a fairly large waffle. I don't have a large waffle maker/griddle/iron but I do have a fairly deep frying pan which can go in the oven.
I'm thinking of using the waffle recipe I have but essentially using it in th... | If you use a waffle batter recipe, in a frying pan, in a hot oven, what you're making is called a Dutch Baby. I strongly recommend preheating the pan in the oven before adding the batter for maximum rise.
What that will not be is a waffle. It might be good anyway -- you're always taking a chance with gluten-free doug... |
Why did my stew not taste sweet?
I made a stew with garam masala and paprika only(https://www.waitrose.com/ecom/products/bart-ground-paprika/007317-3405-3406). I would have expected it to taste sweet however it didnt and was lacking in flavour.
I'm wondering what may have caused this e.g. is paprika water soluble suc... | Sweet paprika isn't really sweet.
It's not hot (and not bitter), but just as we sometimes call non-spicy (bell) peppers sweet peppers, sweet isn't used in quite the way it is to describe other things (like apples).
Dulce, the Spanish word, correctly translates to sweet but it also translates to mild. Doux in French is... |
What's the safest shape for homemade hard-candy
I'm thinking about trying to make some wintergreen hard-candies out of gum paste + wintergreen extract, but wasn't sure what shape / size to make them.
It got me thinking, "What shape should these candies be so that it's less likely that someone might choke / otherwise h... | Spherical or spheroidal foods are indeed the most likely to be implicated in choking - grapes are well known. But you're unlikely to get sufficient statistics to answer fully. Most of the medical literature I've seen is at least as concerned with size, and of course that changes as you eat the sweet. You'd have to star... |
Preventing matcha deposits
I've recently started preparing matcha latte at home, I bought matcha powder and I proceed as follows:
Put 2 tsp of matcha powder in a cup through a sieve
Add 2 tsp of brown sugar
Add 2 tbsp of hot (below boiling) water
Stir the whole thing with a fork for a couple of minutes
Add boiling wa... | Matcha doesn't dissolve.
It is very finely ground to be suspended in water after very vigorous whisking when the preparation is done the traditional way.
A few tips for your matcha latte:
Use good, high quality matcha. High quality matcha is bright green and a very fine powder (almost like confectioner's sugar or co... |
Why is the meat closer to the bones tastes better?
I like to bake (roast?) whole chicken and whole ducks. I noticed that the best meat is always the meat the is closest to the bone (whether or not this meat is close or far away from the skin). The meat closer to the bone is more juicy and more tasty. Why is that?
Is i... | This contains a nice explanation of why meat is juicy and tasty, and it is due to the presence of fat and conjunctive tissue in the muscles, as well as brining and marinating.
If you take a look at bird anatomy, the chest and other major muscle masses have less fat and conjunctive tissue as they evolved to be, well, mu... |
Is there a wine traditionally served with beef carpaccio?
Is there a wine traditionally served with beef carpaccio?
Like, they would typically serve flammkuchen with federweisser. | Beef carpaccio is a fairly recent creation. It originated in Harry's Bar in Venice in the 1950's. The dish is said to be base on the Piemontese dish called carne cruda all'Albese. The Veneto and Piemonte are two different regions in northern Italy. Different wines are produced in each region. Given that the carpac... |
Fighting flash rust on cast iron pans
I completely stripped the seasoning off of two pans with the intention to start the seasoning process over from scratch. One pan I had messed up the seasoning (skillet) and the other (sauce bowl) was on clearance because part of the seasoning was scratched and was an "easy" fix.
I... | The brown stuff is presumably polymerized oil, AKA "seasoning". At sufficient thickness, it appears black (but blackness is unnecessary for it to be effective as a surface treatment). I don't see any sign of rust in those pictures. |
Non fat bakimg milk powder vs regular
I recently bought milk powder for baking which is non fat,
Can I use it to make non fat milk or other non baking uses?
Thanks a lot | Yes, powdered milk can be reconstituted to make liquid milk by adding it to cold water. (Usually there are directions for proportions on the package.) The flavor won't be quite like fresh milk, but if well-chilled and allowed to rest and completely dissolve, it can create liquid milk that's useful for drinking and ot... |
Caramel Sauce vs Caramel Syrup
Specifically, what is the difference between caramel sauce and caramel syrup? Whenever I see someone make a caramel mocha latte or any caramel coffee, they either flavor it with the sauce or with the syrup. What the difference? And is it better to use one over the other when making an i... | Caramel syrup, as the name says, it is a syrup, so it is composed mainly of sugar and water, then cooked to concentrate the water and caramelize the sugar.
Caramel sauce on the other hand, usually contains heavy cream or other sort of fat-heavy component (some people add butter, or vegetable cream) to make it similar i... |
Would there be a difference between boiling whole black peppercorns or fine ground black pepper in a stew?
When putting whole black pepper in a stew e.g. curry, am I right in thinking that they completely dissolve because I don't remember seeing any in the finished pot or dish.
I was reading alternatives to using chil... | Well, I've never had whole black peppercorns dissolve. In very long cooking, and depending on the variety and age of the peppercorn, they can soften somewhat. But when adding whole peppercorns to a dish, I either plan to remove them after cooking or be prepared to bite into a serious bit of pepper every now and then.... |
Is it safe to bake in an oven with melted plastic residue left?
For space reasons, my apartment leaves some of our casserole dishes and baking trays in the oven. When my roommate went to preheat the oven one night, he failed to realize that some of them had plastic lids. As thus, it resulted in a mess of melted plasti... | My suggestion would be to let it run at its highest temperature setting for a while (if it has a pyrolysis/heat-cleaning setting, you can also use that). Best open some windows to let the fumes escape.
When it doesn't smell and smoke any more, I would personally consider it safe to use again, especially at lower temper... |
Parchment paper around a cheesecake?
I recently made a pumpkin cheesecake in a springform pan. The instructions say to run a knife around the outside immediately after removing the cake from the oven, and then allow it to cool to room temperature before placing it in the fridge to prevent cracking. Following these ins... | With a properly non-stick springform pan, the cake should shrink and pull slightly away from the edges as it cools. Don't do anything to it until it's fully cooled (to refrigerator temperature). At that point a spatula might help release, but probably wouldn't be necessary.
I would expect parchment paper to be counterp... |
Can I further ferment store-bought kim-chi?
I find that store bought kim-chi is not very fermented. Real kim-chi, as I understand it, is pickled and then buried in the ground for a year.
Can I just bury store bought kim-chi in my back yard for a year to improve it, or will that not work? (Note that I live in a place ... | First, as noted in Sneffel's answer, "real" kimchi is eaten at a variety of fermentation levels.
It is possible the fermentation would resume in store-bought kimchi, but only if it is raw and unpasteurized. A lot of store-bought kimchi is pasteurized (depending on where you buy it), which would kill off the bacteria t... |
Why did my poached egg sink?
I tried boiling some water and dropping an egg in, as said in a guide I was watching. But my issue is it immediately sank to the bottom instead? How can I keep the eggs floating at the surface the whole time?
Thanks! | I cooked thousands of poached eggs during my culinary career, and have never seen one float. And it really does not need to anyway. What is the point? If you want to keep all the whites together, try adding a tsp of so of vinegar and using the freshest eggs you can buy. To keep them from sticking to the bottom of the p... |
Does capsaicin lose potency with oxidation?
I have a packet of ground garam masala and if I make a stew with it it tastes very bland and has no taste. Two of the ingredients in the garam masala include pimento and cinamom which I know contain lesser amounts of capsaicin.
However even so I cannot taste any heat in the... | Garam masala is not a "hot" (piquant) spice mixture. It doesn't taste spicy because it's not supposed to. I'm not sure if cinnamon contains capsaicin, but it certainly doesn't contain a lot; otherwise it would taste hot, like cayenne does.
I suggest that you try to think less about chemicals and more about tastes. Tast... |
Why does garam masala powder taste bland?
Garam masala is meant to taste sweet. However the powder I use doesnt taste sweet it tastes bland. I imagine this is because the powder has oxidised over time. Is oxidation really that bad that it can turn something like garam masala from sweet into bland and so is the only... | I think we’re up against this mis-interpretation of the word ‘sweet’ again.
Garam masala is a blend of aromatics you add towards the end of cooking. Many of the ingredients are the same as a generic curry powder, but emphasis on aromatics, so you get some elements of those spices in a long cook plus a quick burst of n... |
How to make black peppercorns extremely fine?
The black pepper I buy come in containers where you can grind it on use and they come out fine but not super fine.
I'm just wondering :
how do powder suppliers e.g. the companies which make curry powders etc make black pepper so fine?
What can I use to make my peppercorns... | Better grinding and sieving
If you think about it - spice powders are essentially flour. Pop it in a good blender. Blend, let it settle and sieve to required consistency. Repeat with oversized particles.
In an industrial setting this would likely mean a large mill and vibrating sieves, but you can, very carefully get t... |
what thickener has the most waxy consistency?
for nutcheese recipes.
Have tried
guar and xanthan -slimy;
tapioca -gooey
Kappa -gelatin firm
really looking for an edam waxy consistency:
shall I try harder fats like cacao butter or is there a waxier thickener?
cheers,
Pat | If you’re looking into hydrocolloids, the best you can get will be a iota (0.45%) and kappa (0.35%) gel, which is used to coat food with a firm gel.
I think you’re thinking into the right direction in getting a real waxy texture will go through exploring lipids and lipcolloids (I don’t really know if there are food ap... |
For blenders, is Stainless Steel sturdier than Glass?
My grandparents intend to blend warm (≤ 70°C = 158°F) soups in addition to fruits and vegetables. To them, glass feels more fragile and untrustworthy compared to stainless steel. So is stainless steel stouter?
They know that opacity is one disadvantage of Stainless... | If they are going to blend hot soups, go with stainless. Glass can (and does!) crack due to the thermal issues. If they are religious about cooling their soups down to room temperature glass can be ok. But I've definitely had glass jars crack when blending hot soups. Tempered glass does not solve all problems. |
Jar pasta sauce resealed itself in fridge overnight. Is it safe to eat?
I opened a jar of heavy cream pasta sauce (pumpkin, tomato, cream, etc), ate some and stored the rest in the fridge. The next day it seamed to have sealed itself. The button stayed down when I happened to press it. When I opened it the second time... | If you put hot (or even warm) sauce in a jar, seal it, and place the jar into the fridge, as it cools, it (as well as the air in the jar) will contract. The larger the temperature change, the greater the vacuum that will be created.
Most likely, what you are seeing is warm sauce cooling and creating enough vacuum to s... |
How much caffeine would there be if I reuse tea leaves in a second brewing?
If you look for information about the amount of caffeine present in a cup of tea, the amounts vary depending on the kind of tea, if the tea is bagged or loose leaves, the brand, and other factors. Nonetheless, the values estimated range from t... | In general it looks like 65-75% of the total caffeine comes out in the first steeping, while 20-25% comes out in the second steeping. This was addressed in this paper which examined different types of tea. The results are summarized in this table. For more details check out this reddit thread. |
Find out what spices were used
I have recently been ordering food from a place that has a fried rice that I like a lot. A lot a lot. The ingredients are pretty basic, which makes me think that the spices used in this dish are what makes it taste so incredibly good (though of course things like the method of preparatio... | Yes, theoretically, and no for practical purposes.
Here's the Yes part:
If you have access to a chemistry lab, you can certainly analyze the dish for the presence of specific molecules that would indicate the presence of specific spices. For example, the presence of "cinnamaldehyde" would indicate that cinnamon was... |
What is the best way to store cake?
It is commonly accepted that bread goes stale faster in the refrigerator, does this also apply to other wheat flour baked items, such as cakes and quick breads?
If a cake is expected to last for 3-5 days is it best to keep it covered on a counter or refrigerate it? Will it get stale... | Yes, cakes will go stale faster in the refrigerator, as will most baked goods with a high starch content.
Staling (as discussed over at Serious Eats) has to do with starch recrystallizing. As Harold McGee explains (pp. 541-542 of On Food and Cooking):
Staling is now understood to be a manifestation of starch retrogra... |
Are these mushrooms still edible?
Are these mushrooms still edible? The colour of the gills changed.
I'm not sure what kind of mushrooms they are. They're not store-bought though, my mother picked them from the forest. She also washed them straight away. They've been stored in the refrigerator for 5 days. No off-odour... | No - not edible, is the only responsible answer to this question. From the given information and photo, it's impossible for someone on these message boards to positively identify what you have.
The saying is "When in doubt, throw it out". As with all foraged mushrooms, don't eat it if you are not able to 100% positivel... |
Chicken defrosting for over a day?
So I was defrosting some chicken breasts for a crock pot meal 2 days ago. I set them out Wed night and checked them thursday and they were basically still frozen solid.
So I let them defrost another day (since i've always heard frozen meat in crockpots is not a good idea)
They are th... | Your last couple sentences imply the chicken was defrosting in the fridge the entire time? If so, then the chicken should be fine. (This is, of course, assuming that the chicken was handled properly before it was frozen, etc.)
Large cuts of meat sometimes take a few days to defrost in the fridge. (Turkeys can someti... |
Keeping Beef Wellington warm vs delaying cooking after assembly
I'm making Beef Wellington again and this time, I have to pick up my wife from the airport (about 60-90 minute round trip) before we eat it.
I want us to be able to eat as soon as possible once we get back home, but I'm not sure if it's safe to keep the c... | Could I do all the assembly with the pastry and just keep that in the fridge until it's time to cook? Does this increase the cooking time?
I'm making the full filet size BTW. |
Preparing pine and fir needles collected in the wild
I live near a small patch of forest that features various pines and firs. I have been thinking to use their needles for home-made gravlax.
What would be the safest way to prepare them in a way that would retain their qualities? | Picture open source from Steven Stolper. Nature Outside.
So as you see above. The spring time is the best time collect Douglas Fir needles. The light green new ones make the best forage food. Can be boiled in a tea or added as any spice atop fish, foul or steak.
There are other varieties of needles to seek out. It rea... |
How can brisket have separable lean and fat, when it is trimmed to 0" fat?
The USDA has different calorie amounts for brisket
Lean and fat, 0" fat (1.69 kcal/gram)
Lean, 0" fat (1.37 kcal/gram)
Lean and fat, 1/8" fat (2.78 kcal/gram)
Lean, 1/8" fat (1.29 kcal/gram)
What would be examples of each of the 4 above scenari... | Lean brisket and fatty brisket refer to two different parts of the cut.
Lean is also known as the flat.
Fatty refers to the point, a separate fatty muscle group that sits on top of the flat.
These two cuts are often served separately in American barbecue. Also, because they vary in fat content and therefore tenderne... |
Mini vs regular marshmallows
I have a recipe that calls for 500 grams of mini marshmallows. I only have regular marshmallows (340 grams in bag). Does anyone know how many regular marshmallows I would need? | The nice thing about recipes that are using weight instead volume or numbers is that you can simply use scales to weigh the amount you need.
If you absolutely don’t have a scale, I recommend you count the number of marshmallows in the pack, then determine how much one weighs. From there, it should be easy to calculate ... |
How to get spicey flavour from black peppers in stew?
The piperine in black pepper has a tangy/spicy flavor and I read that it concentrates in the black part of the peppercorn and not the inner white part.
This being the case I was thinking maybe it would be a good idea to boil the peppercorns to extract the black par... | For the most pronounced pepper flavor, you would want to grind and add at service. As you cook black pepper bitter notes come out. Some people like that black pepper bitterness, but last minute addition is what will get you the flavor and aroma of black pepper. |
Uncooked peppers and garlic in olive oil fizzled when opened
I put uncooked hot peppers in olive oil with garlic, onions, and seasoning. When I opened the jars, they fizzled. Is this safe to eat? | Without further ado, that’s an indication of biological activity. Both garlic and hot peppers are used for making fermented hot sauce, but using specific recipes known to (or designed to) stop pathogen growth.
I believe your intention was to infuse the olive oil with hot pepper and garlic aroma, it looks like it didn’... |
Who originated the dangerous avocado-pitting technique?
There are several reasonable and safe ways to pit an avocado.
There is, however, one very popular (at least in the USA) and unsafe way: digging the pit out with the point of a knife. I see people injuring themselves this way so frequently on social media and in t... | I sincerely doubt any particular chef or "popular show business personality" is responsible for this, though perhaps one or more such people have done this at one time or another.
Many people are used to taking other fruits in one hand and a knife in the other and preparing the fruit for eating. I distinctly remember ... |
Using parsley and thyme in a brine
I have a recipe for a brine that says to include a bunch of parsley when adding the ingredients to the boil. My question is, do I add the parsley whole, with the stems, or should I still separate the leaves?
It also includes thyme so the same question for that, too. | In a brine, I would simply toss in the whole thing, stem and leaves, for parsley. In fact, parsley stems are quite flavorful. Thyme benefits from a bit of bruising to release the aroma and flavor. So, I would roughly strip the leaves, not worrying too much if some stem was included. |
Biscuits with Egg and Butter - how long will they keep?
I have a biscuit/cookie recipe that involves egg and butter - after I bake the cookies how long will they keep, at room temperature in an air-tight container?
(edit: In the USA cookies are (sometimes?) made with egg, is that right? In which case I'm just asking h... | Basically once cooked and if stored in a dry container cookies will keep for a couple of weeks at room temperature and several months (perhaps a year) in the freezer.
The biggest problem with these cookies will be degradation of the fats in the almonds and butter resulting in rancid tastes - these are not dangerous, j... |
microplastics from plastic pepper grinders?
I have a regular (steel) pepper grinder but I have defaulted to buying and using the 'all-in-one" bottles of peppercorn with the grinder top' from Trader Joe's.
I am hearing more and more about exposure to 'microplastics' from all sorts of sources. Last night while I was coo... | If you go small enough, you're always inhaling/ingesting something foreign.
Your concern, although logically valid, is nearly impossible to regulate or even measure. We're talking about amount that is, literally, microscopic.
You're definitely eating it, but discussion of the consequences (if any) is off topic on the s... |
scaling of kneading when scaling bread recipies
I usually make a pizza dough for 3 pizzas, from 500g flour, but once I made a double sized portion, with doubling everything in the recipe and I was not totally happy with the result. Since then I have read that scaling should work the way I did it, with proportional amo... | When it comes to kneading, scaling partially depends on your physical capabilities. It's a physical activity, you may not be able to manipulate double the dough in the same way. If you have the arms of a gorilla it will probably take far less than double the time, if you are on the weaker end of the scale it may take y... |
Can I cook a food differently than the instruction?
So the instruction on the food carton that I just bought only mentioned of oven-method but I actually know the food can be served via frying (on another brand product).
Is it bad if I cook the food differently? | You can cook your food any way that you like, or is practical. There are two issue to consider. First, is the packaged product already fully cooked (and thus only needs reheating) or does it need to be fully cooked? Your cooking or reheating procedure should be appropriate for this first distinction. Secondly, if y... |
How do you disinfect various cooking items that have touched raw meat?
As a novice cook I am looking to perfect my approach to cleaning and disinfecting various things I use to handle raw meat such as cutlery, tongs, large knives, plates, bowls and cutting boards to ensure that no harmful bacteria is spread.
I clean, ... | Personally I just use hot water and soap. Generally bacteria don't last long on surfaces that have been thoroughly cleaned with soap and dried.
Also, if you're using a wooden cutting board once it's dry 99.9% of any bacteria on there will be dead.
If you're concerned about this though this review recommends:
Keep the ... |
How to Everything Soup / Anything Soup / Build It Yourself Soup / Stone Soup
Saute onions, fresh garlic, in the pot using 1 tbsp olive oil.
• For every cup of chopped veggies, use approximately 2 cups broth [or water be used for a cheap imitation?]
• For every 2 cups broth, use 1 bouillon cube [or not?]
• For every 2 ... | Can water be used for a cheap imitation? Yes, though you'll probably want to use more bullion in this case, or else end up with a bland soup.
Use 1 buillion cube (or not)? Up to you. More bullion could add more flavor and will definitely add more salt (which is an important element of flavor). I note in the link you ... |
How to prevent the breading residue sticking in chicken fry?
Recently I have been trying to fry chicken in KFC style.
I marinate the chicken for over 3 hours or more. I bread the chicken just before frying.
First 2-3 batch of chicken i.e 12-15 pieces turned really good in colour and texture but after that residue st... | You aren't missing anything, it's completely normal for parts of the breading to come off food while it's frying. This residue will keep cooking, leading to blackened breading bit buildup.
If pieces of breading are sticking then the answer is to fish them out, you can use a metal strainer to do this, there are straine... |
Can I make vegetarian soup dumplings?
Soup dumplings, or xiao long bao, are made by combining ground pork with chilled gelatinized pork stock inside a dough wrapper. When steamed, the gelatin stock melts, so that the diner bites into a dumpling filled with hot soup.
I can substitute a number of fillings for the groun... | I have successfully made it with agar agar and I serve it at my restaurant in Lucknow, India. I call it Soup Burst Momo (TM) It stays liquefied if consumed within 5 mins of steaming. After that it slowly starts to thicken. Carageenan will give you better results.
The only problem I've faced is that you have to steam i... |
Does the size of chilli pieces affect the hotness
If I'm chopping fresh chillis to use as an ingredient, does how fine I chop them affect the heat of the dish in any way?
Logically, smaller pieces would expose a greater surface area, however, I have experienced greater heat from a dish when using larger pieces. | It really does depend how you're cooking them.
Logically, smaller pieces would expose a greater surface area, however, I have experienced greater heat from a dish when using larger pieces.
The small pieces give an even heat that permeates the dish, but the big pieces give a burst of heat when you encounter them. Eve... |
Making bread fast and with few ingredients
so I'm writing a story where one of the characters is trying to make some bread with minimal ingredients in a short amount of time. I'm not having much luck with my normal means of researching so I came here for some help. I'd like to know what bread takes the shortest amount... | A basic flatbread can be made by mixing flour, a little oil (if possible) and just enough water to make it stick together. Salt is often added. No real kneading is needed, just mixing, but a little kneading helps. Then roll/pound/press flat and cook in a frying pan or on a hot stone. In Egypt I've seen something simi... |
Salt in dry ingredients versus salt in water?
Food:
Baking focaccia.
Ingredient and step in question:
3 grams of salt called for pre-mix.
'Problem':
Normally I put the salt in the dry ingredients. Yesterday I put the salt with the wet mixture (1/2 tsp yeast, 2.5 cups water, 2 tbs honey). Noticed a less-than-normal r... | Yes it does - here's the reason why:
Yeast need some salt to grow properly, but they only need a very small amount (see 3rd para of intro). When you added the salt to the wet mix (sponge), you made it into a high enough concentration to inhibit the growth of the yeast, so it didn't reach the log-phase growth that you w... |
Using a mild chilli vs giving a small amount of hot chilli?
I was just wondering what the difference between using a tablespoon of mild chilli vs a very small amount of hot chilli would be when it comes to taste?
Is it just a case that it will be whatever has the smallest amount of capsaicin will taste less hot or are... | I'm guessing that you're referring to chili powder when you say a "tablespoon of chili"?
Well, regardless of whether you're talking about powdered chili, or chili paste, or fresh chili peppers, the fact is that many people use specific types of chili peppers (or powder derived from different types of chili pepper) beca... |
GF Wonton/Dumpling wrapper tip from pintrest (lasagna noodle + egg)
I bought gluten-free lasagna noodles, but I'm at a loss for how they want me to fold them. They are hard pasta noodles. Do I whisk a whole egg up to brush them? Just egg whites? Just egg yolks? Am I supposed to par-boil them to soften them up? Dip the... | It definitely seems like you were supposed to purchase fresh Lasagna noodles, as Elenna123 said in a comment. If the noodles are hard, they're not fresh. Fresh noodles would be pliable enough for you to fold them like dumplings, for example.
If you really wanted to make use of the dry lasagna you purchased, you could a... |
Are there any cookbooks specifically designed for restaurant-level chefs/cooks?
It's fair to say most cookbooks are designed for the home cook. Not just in terms of quantities but also in terms of technique; it's very common to see recipes - even those written by giants in the catering world - edited "so you can prepa... | Disclaimer: Not a professional
Look at what organizations that train professionals use. For example, the Culinary Institute of America publishes The Professional Chef. My understanding is this an instructional text for the institute.
From the introduction of the 8th edition:
The Professional Chef is suited to a varie... |
Why can't chocolate be made caffeine free?
I recently read this article which suggests that it's impossible to make caffeine free chocolate. Why would this be the case? If we can make caffeine free teas and coffees why can't we strip the caffeine out of chocolate too? | When taken literally, the article you cite is simply wrong. See https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302282/ -that's scientific proof that decaffeinated cocoa does exist. I have no idea if someone is actually making chocolate bars out of it, but there seems to be no theoretical hurdle for it. There is some rem... |
Is it okay to leave cooked octopus in water till next morning?
I've cooked octopus in a boiling water (well, more like in own juice to be more precise) like I usually do and than I've realized that I'm too tired and going to eat it tomorrow morning. My question is: what would be the better option - to take it out of w... | I've realized that the price of mistake is not the high anyways so I've just divided cooked octopus to two parts: one left in water, another one not. This morning I finally have an answer!
It's better to take cooked octopus out of water but it won't be a tragedy if you didn't.
While both meals were tasty, octopus left ... |
Thicken stew/sauce twice with flour
When making a stew, I forgot to add flour before the liquid. To thicken the stew, I added some slurry (flour + cold water). However, it was not enough. I would add more slurry, but I found this website (2012) that says
If you've prepared a dish that started out with a roux and you ... | A reaction that prevents starch from the same plant thickening if you add it later instead of all at the same time seems very unlikely. And anyway, a roux could be made with non-wheat flour even though it's not traditional - what do they think would happen then? Or if you make a roux on another pan and add that. I can ... |
What is the value of the "Texas Crutch"?
In US barbecue tradition, the so-called Texas Crutch is the act of wrapping large cuts of meat like beef brisket or pork shoulder in aluminum foil or butchers' paper during the smoking process.
What is the value of the Texas Crutch? When should it be done? Are there negative ef... | The primary benefit of crutching a large piece of meat on the smoker is to reduce evaporative cooling.
What is Evaporative Cooling?
When water is heated, it evaporates into vapor that we call steam. The state change from liquid water to gaseous steam is an endothermic process. That means that energy is consumed—as oppo... |
What cut of beef is "plat nerveux"?
The cut is 'plat nerveux' and was purchased at a Parisian (French) market. It is beef, long-ish, round (like a sausage), and boneless. The meat is deeper red than most beef cuts I am used to. Deep red, but not liver or other organ color.
This cut is not even listed on https://tasteo... | Different countries can have very different names for their cuts of meat, and in some cases, there isn't an obvious/direct equivalent from a French cut to an American or English cut. If you look at a French butcher's diagram, you'll see the lines and cuts don't correspond directly to a US diagram.
I believe that what y... |
How long can I hold spätzle in ice water or drained?
When making spätzle, it is common to chill each batch in ice water to stop the cooking. I need to make spätzle as part of a large feast for 10 people; I'm wondering if I can just leave the spätzle in the cold water bath for 4-5 hours to hold them aside, or if they... | I would not keep them in water; they will absorb water and get soggy.
I'd just drain them and toss them with a little bit of oil, just enough so that they will not stick together and put them in the fridge.
A little bit like when you're making pasta salad. |
What is the binding agent in eggs?
Background
I am someone who has a family history of high LDL cholesterol and my LDL is within 4 points of 100 (the barrier between "ok" and "healthy"). Therefore when I cook eggs straight up, I always cook without the yolk, since the yolk has all the cholesterol of the egg. However... | Egg whites contain a significant amount of protein, which is an excellent binder when cooked. This protein is what makes a cooked egg white somewhat rubbery.
Egg yolks contain lecithin, which is an emulsifier. The lecithin in an egg yolk is what combines with oil to make the emulsion we know as mayonnaise.
The white (w... |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.