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How and when should I use a bread knife? I know the answer is "it's for cutting bread" but what I really want to know is when does its uniqueness actually help? What I've noticed is that it's sooooooooo much easier to use the santoku knives to cut breads with a harder crust like french bread or sourdough or a batard....	The "problem" with using your Santoku knives is that they dull fast when you use them on bread. If you keep your knives well sharpened, you can do without the bread-knife. Other uses for bread-knives, is cutting tomatoes, for instance. Another thing you can use a well sharpened Santoku knife for.
Why blend soup in blender if you can use a stick blender? if a recipe calls for soup to be put in a blender can I just use a stick blender? Or Is there some difference that makes it better in a regular blender?	You've answered your own question in your comment, really. One advantage of a stick blender is that you don't have to deal with hot soup in a stand-up blender. The advantage of a high-powered, stand-up blender is that it can puree very well. However, hot liquids are problematic in these blenders. They expand and can ...
Pizza bulk fermentation vs proofing (2nd cycle) I recently made Pizza following a recipe that asked to bulk ferment for 24 hours in the fridge, then shape and then proof for another 24 hours in the fridge (in the shape of balls). However, I read that it takes about 20 minutes for the gluten to relax so that the dough ...	I honestly don't really see much of an advantage in splitting into separate dough balls for the second 24 hours of refrigeration. It sounds like OP is going to take the final dough balls out of the fridge, let them warm up some, then shape, the rise until ready to bake. My standard pizza recipe tends to be retarded in...
Why add salt to dumpling dough? I often cook Russian dumplings - pelmeni, but it relates to any similar kind of dumplings. Basically, you wrap small balls of ground meat (mixed with spices and other ingredients like onions) and boil them until ready. All the recipes I saw suggest adding small amount of salt to the dou...	For the reason salt is most commonly used: it's a flavor enhancer. We're not used to thinking of dumpling dough as possessing a lot of flavor--especially when it's there to provide a bland contrast to the savory filling of the dumpling. But salt in the dough will "make it taste more," as my mother used to say. Speci...
Wood versus marble rolling pin 'performance' Is there any reason that a marble rolling pin would perform 'worse' than a wood rolling pin? My roommates recently bought a visually appealing marble rolling pin; however, I've noticed a few problems, specifically that the marble doesn't seem to 'hold' flour and is thus muc...	Yes, in my experience it is almost impossible to coat a marble rolling pin with flour. However, like flour many doughs tend to stick less to the very smooth surface, and because a marble rolling pin can stay colder for a longer time than a wooden one, some doughs get much less sticky, e.g. if they contain lots of butte...
Are Choy Sum and Gai Lan grown in Canada or US? My grandparents in Toronto fancy buying unmarred Gai Lan and Choy Sum. They tried Loblaws/T&T (same company, so same supplier?), Sunny Supermarket; but their Chinese vegetables are too shoddy. They're yellowish, have black smudges or streaks, or have holes (chewed by bug...	Yes, they are. I'd suggest finding a specialty/organic market near you (one like Heinen's), since such places generally have clear labeling on where food was grown.
How do i make bubbles on surface of chips? I've never asked a question on here as i'm a new user, I was just wondering if someone could explain how to put bubbles into chips. Ours is a protein based chip and we had a batch that fried and had a lot of bubbles causing a different texture and more crunch but we are havin...	The bubbles are formed by gases expanding inside the chip as it is heated. Do this slow enough and the bubbles will escape before the chip hardens (giving it that chip crunch). Do this fast enough and the bubbles will be trapped. You could try higher heat for a shorter period of time - or even very high heat to "seal" ...
Instant coffee melts like chocolate After my instant coffee (with chicory mix) powder got hard due to moisture I decided to heat the hardened coffee in a pan, and it got soft stuck to the pan like chocolate, and even had strings when I broke it (something like when you pull a caramel bar). I expect it to form a powder...	This also happens with common unsweetened instant coffee (without chicory) if you allow it to cake and then try to heat in a pan or any other kind of heat that is concentrated on a specific spot or surface. Instant coffee (a.k.a. soluble coffee) is made by spray-drying brewed coffee, and not by finely grinding coffee g...
Rising pizza dough in the fridge after punching it? EMERGENCY! I am making a pizza recipe and am deciding between having it for dinner tonight or tomorrow. I was originally planning on doing it tomorrow because I wanted to let it have its first rise in the fridge since I've heard that is what makes it taste best. How...	There is no emergency, you have a healthy, active dough. You can punch it down as much as you like, remember that with pizza dough you are going to knock a load of air out when you make your pizza bases. You can keep it in the fridge until tomorrow, it should slow down as it starts to exhaust the available sugars. If ...
How common is it for people to not have the concept of certain ‘breakfast food’? I recently visited Ukraine with a friend. One night we stayed at a hotel that served meals. In the morning, we came down to breakfast and were surprised to be served a carbonara-type pasta dish–not what we would normally have considered b...	In Japan the word for rice is gohan, breakfast is asa gohan, meaning "morning rice". Dinner is ban gohan. You get the idea - rice is the traditional part of every meal. Traditional Japanese breakfast food would be rice, fish, miso soup, vegetables, pickles. Which is a lot like a traditional lunch. More recently wester...
What pros and cons two-sided grill has if compare to pan? There two-sided (both sided heating up) electric grills with non-stick surface. I understand cooking gonna be a little more expensive because electricity instead of gas, but what else except that?	The double-sided grills are pretty much a one-trick pony. Add food in the middle, close, wait, remove food again. Admittedly you can subject various foods to the treatment, but in the end, you get similar results, hot food with sear marks. As soon as you want something slightly different, you are outside the thingy’s c...
Does shaping dough require punching/folding it? Newbie baker here with a pizza dough recipe that says this: Mix and ... allow to rise at room temperature for 8 to 12 hours. Turn dough out onto lightly floured surface and divide into four even balls. Place each in a covered quart-sized deli container or in a zipper-lo...	I understand that you can either punch or fold dough before shaping it and both have different benefits. Just understand what you're doing. During the fermentation process (rising), yeast consumes sugar and starch in the dough and turns it into alcohol, carbon dioxide, etc. That carbon dioxide collects gets trapped in...
Moose Drool Beer Bread in a Bottle OVER 10 YRS. OLD I bought Moose Drool Beer Bread in a bottle which contains flour and yeast while vacationing up north in Sault Ste. Marie, Michigan over 10 yrs. ago. I never uncapped it and was just wondering if this could still possibly be good. There is no expiration date on the ...	I never uncapped it and was just wondering if this could still possibly be good. Probably not... dry yeast is made up of living yeast cells that are in a dormant state, and they become active again when they'r rehydrated. Over time, they degrade and once enough of them have died you won't have enough yeast to ferment ...
Which of these spices do not lose their tang when heated/boiled? I was looking to substitute chilli for some non capsaicin containing spices. The best items I can up with was paprika, cumin, black pepper, ancho chillies and oregano. Initially I tried black pepper and realised it loses its tang when cooking and so it ...	Paprika and ancho chillies are both from the same family as the hotter peppers and often contain capsaicin, though this depends exactly on which paprika you have. Cumin and oregano (and black pepper) are all from other families. I would not rate cumin or oregano as spicy in terms of heat, although cumin can enhance he...
where is the oil in a cumin seed? Apparently the whole cumin seed contains oil which the ground version doesn't. However when I crunch one down I never notice any oil coming out. Where is it? I would like it to mix with my cooking oil.	(if I read the question properly) " I would like it to mix with my cooking oil." If you want cumin flavored oil, you can simply steep the cumin seed in a neutral flavored oil. You will have to experiment for quantities and steep times. I'd crush some seeds, put them in a pan and add some oil (whatever quantity, start s...
Do ground seeds contain oil? I am referring to things like cumin seeds or others which are meant to contain oil. When they are ground does it loose the oil? Or does the oil exist but it deteriorates due to oxidation? I also understand raw tumeric contains oil. Does that also go once it's ground or does that oxidise...	So, let's first get clear about what "oil" means. In common language there are two "oils" contained in food: "oil" and "essential oils". "Oil" means the common, cooking liquid fat, that has a more neutral taste and is used for various applications (deep-frying, stir frying...). Main composition of this is unsaturated ...
Can a sauce with dairy be jarred? I've found when making spicy sauces they usually taste better when they've had time to rest in the fridge for a few hours, for example curry or chicken tikka masala. To obtain full flavor I've debated on making the sauce in a batch and canning it in a ball jar using balls recommended ...	As already mentioned - no, don't keep dairy for extended periods. Have you considered making just the sauce base without the dairy - or even without the final elements that would differentiate it from being 'generic curry' to being a masala sauce? Sauce bases can be stored for months in the freezer. I usually have co...
Turning on oven's fan for preheating - Oven turning off by itself - How to preheat properly Should I turn on my oven's convection fan for preheating? Or should I only turn it on when I put the cake inside? Because my oven OFTEN turns off by itself when preheating, I think it might be the fan. I have researched a lot ...	After so much trial and error, I found the solution, and yet, it's so simple: Leave the oven door open for 2 minutes when preheating, then close. And I also turn the fan on for preheating, I think it will make it more effective. It doesn't turn off by itself anymore.
What kind of teaspoon is this? I have a cutlery set that came with 7 teaspoons. Six of them are the same, but one is different. In the following image I have three of the six on the left side of the picture and the different one on the right. Unfortunately I don't have the box the set came in, but on the back of all...	Like dlb suggested it is a spoon for sugar. At least in Germany this type of spoon is not uncommon with sets of cuttlery. Update: For an impression of various forms of spoons check a picture search. I searched for "Zuckerlöffel" (German for sugar spoon) and found a wide range of different forms. As for the specific for...
Almond pound cakes erupting In the last two weeks I have made 5 almond pound cakes with varying levels of failure. The biggest problem I'm having is that 3 out of 5 of the cakes have over flowed. The 3 that over flowed used no baking powder or baking soda. Each time I made them I put less and less batter in the pan. I...	The recipe looks fine. I suspect that you are incorporating too much air into the batter when you are mixing. Try: Mixing less - shorter time/slower speed and/or use a regular beater rather than a whisk pouring the batter then giving the tin a good hard tap down on the bench - this will make large bubbles rise to the ...
Pressure Canner vs pressure cooker I am wondering what the difference is between a pressure canner and a pressure cooker? Will they do the same thing? Isn't the difference mainly in the size e.g.: width of the bottom?? Thanx...	A pressure cooker basically has two settings, high (about 12.5 psi for electric, and 15 psi for stovetop) and low (4 to 7 psi). There are no gauges to accurately specify the pressure in pressure cookers. Pressure canners, on the other hand, are generally larger, and are equipped with accurate gauges so that the user ca...
Why do we need ceramic pan if they serve for several months? As known ceramic pans serve 7 times less than teflon pans (they keep non-stick properties for 6-9 month). And teflon is the third most slippery substance known to man. And teflon isn't that easy to damage. Why would I purchase a ceramic pan then?	For people who believe that Teflon causes health issues and ceramic does not, ceramic becomes the better choice.
What specific sugars are found in apple cider, apple juice, and apple cider vinegar? My wife has a chronic, not-very-well-understood GI condition that includes hyper-sensitivity to certain foods. We're looking to more information about the chemical composition of various foods for both healthcare and home-cooking purp...	There certainly are chemical differences between apples and commercially purchased apple juice, but it's impossible to tell what they are, they are trade secrets. Apple juice bought in stores is not "apples squeezed then bottled", such a juice would become unappetizing before it was transported out of the factory. Jui...
How can I make a yogurt starter culture from scratch? Let's say for whatever reason that I cannot or don't want to get store-bought yogurt. How can I create a probiotic culture to make some from fresh milk? I saw videos explaining how to make yogurt from chili peppers or lemon in milk. The resulting curds are used to ...	The question may be conflating two different things. First, let's be clear about what yogurt is: the word traditionally refers to a milk product produced by fermentation with some lactic acid bacteria strains. (The exact strains of bacteria may vary depending on the culture and method, though the word "yogurt" tends ...
Can I reheat meal in pyrex-like glassware on vitro ceramic stove? I have this delicious dish with gravy I did yesterday, and the rest is still in the pyrex-like oven proof glassware used to cook it. Can I "cheat" and quickly reheat directly on my vitro ceramic stove top ? That would seem much quicker than reheating it...	I would absolutely not recommend heating Pyrex with any type of direct heat, ever. That stuff goes off like a hand-grenade, highly dangerous - not to mention messy. I've seen it happen too many times for it to be even vaguely worth the risk; even when accidentally placed on recently switched-off hobs. Pyrex is a lo...
Quickbreads vs Cakes: Understanding Mixing Ingredients - Type 1: In a typical quickbread (and certain cake recipes), the instructions will say to mix just until combined, no actual stirring or beating. I think this is because (assuming this is made with wheat flour, either white or whole), overstirring or beating wou...	Your premise for Type 1 is correct, however you seem to have misunderstood Type 2: It is no problem to continue mixing the butter-sugar-egg mixture, but as soon as the flour is added, the gluten starts to develop and you should just mix until combined. For Type 2, creaming the butter and sugar helps to incorporate a lo...
Cooking octopus: simple boil or broth? I have heard about "polvo à feira" (Pulpo a la Gallega/Spannish style octopus) and I went on a search for recipes. In one of my findings (https://youtu.be/bHSjnzNvJYo), I have seen Eric Ripert boiling the octopus with ham, celery, parsley, onion, garlic and seasonings (black pep...	Eric Ripert's approach is essentially that if the cooking liquid tastes good, it will help impart flavor on whatever you cook in that liquid. By adding ham & aromatics, the goal is that the octopus will take on some of that flavor. By converse, the same theory would say that if you cook in a simpler, bland water, your...
What does "set aside for x hours" imply? I'm following a recipe for making chutney and one of the steps is "Set aside for 24 hours". Does this mean in the fridge? If not, then does it just not matter? I was going to leave it in the fridge overnight, since the recipe doesn't specify.	You leave it at whatever temperature is adequate for the food (or stage of food) that is left aside. If you are canning your chutney, then all stages before going into the canner need refrigeration, and all stages after getting out of the canner are safe at room temperature. So, if the recipe wants it to be done befor...
Can you make tandoori rotis with chickpea / green pea flour? I would like to know if it is at all possible to make tandoori roti with chick-pea or green pea flour. Also is it just as simple as grinding dry peas into fine dust and using it as a substitute for flour or is there more to it than that. Also, what would you...	You can make a sort of bread with chickpea flour. It's a bit dense compared to a regular chapatti or roti & I'm not sure how much good it would be for picking up your main dish. By volume, use 50:50 ratio flour to water, add salt to taste. Mix, pour onto baking paper on a flat try & bake at 200 until the sides start to...
Cooking bolognese sauce in stainless steel versus dutch oven? I've got a recipe I've been meaning on trying for sauce that indicates using an assumably ceramic dutch oven. Will I be in any dangerous territory if I use a stainless steel pot instead? I know not to use a reactive pot for tomatoes, just not sure if there ...	Yes and no. Stainless steel is not "reactive"; generally that term refers to cast iron, aluminium, or copper cookware. So from that perspective you can swap it. However, a recipe which expects a ceramic or enameled cast iron dutch oven probably is calibrated for cookware that has a high thermal mass and slow heating fo...
Cheese sauce without flour? I wish to make mac & cheese using real cheddar (not processed cheese). I am familiar with the usual process of making a base out of butter, milk and flour and then mixing the grated cheese in to get a thick and creamy sauce. This time I wish to skip the flour. Is it possible to pull it off ...	If you have evaporated milk (also known as unsweetened condensed milk) in your pantry, you can use it to replace everything except the cheese in a cheese sauce for stovetop macaroni and cheese. Stovetop Mac and Cheese with Evaporated Milk Cheese Sauce This recipe is an example of mac and cheese made with an evaporated ...
Slimy whey in store-bought yoghurt The yoghurt I bought from the store in a 1 l glass jar has in the 4 or 5 days since opening separated a little from the whey. The whey is has gone slimy putting me off breakfast. On this site it has been stated several times that yoghurt cannot really go off. However, this has happe...	It's probably thickeners, such as carrageenan or xanthan gum, which are thickening/sliming up the whey. Draining off the whey or stirring it back in should be fine. A brand which doesn't have added thickeners (look for "strained" or "Greek-style" yogurt, then read the ingredients) won't do this. I've had yogurt go off ...
Apple Crumble doesn't turn out okay and takes forever I used a simple Apple Crumble recipe: equal parts by weight flour and butter, and half part sugar. It takes forever to bake in my electric oven at 180C. I made a very small batch today (25g butter and on) in 4" round pan (non stick pan which can be base separated, ...	It took more than an hour and a half for the top to begin to brown I take away that this is what you are looking for as a sign of done-ness, but when you get it the rest of the thing is overcooked. You can get the top to brown faster either by adding some extra sugar to the top (sprinkle it on) or toasting it under ...
Washing fruit after cutting? Today, I cut up some pineapple. On the bare fruit that was left after cutting, there was residual pieces of the skin, so I washed the pineapple. To me, it seemed like I was washing off juice from the pineapple, which seems negative. However, I also didn't want to eat random pieces of skin....	Short answer is - you can't avoid the little particles like the hairs from the flower bits when you cut a pineapple. Washing is the quickest way to get these residual pieces off the fruit - and yes, you do wash a little of the juice away, but this will be generally replaced by more juice in a short period of time, from...
Can swamp eels be used for unagi like American or Japanese eels? So, at my local fishmarket, there is both live and frozen yellow swamp eel. I was not able to find very much on texture, flavor, or otherwise, so I was wondering if any of you have had much experience cooking with it, and is it suitable to make unagi wit...	Despite the name, swamp eels are not true eels, and hence they are unrelated to the Japanese eel (unagi). As far as I can tell they are also unknown in Japan and not used for food there. That said, the Japanese kabayaki style of cooking most commonly associated with eels is also applied to any number of long, skinny, ...
Cooking water spinach safely Apparently water spinach (kangkung) has a parasite as it grows in water. How does one cook it safely to ensure that all the parasite eggs/cysts are no longer viable? I worry that with frying they could still be alive inside the hollow stems. Is there a specific amount of time that it must ...	Water spinach, like other delta-grown crops, is host to a variety of parasites that can infect humans. You should wash it in several changes of water; additionally some of my cookbooks (such as Asian Greens) recommend splitting the hollow stems to make sure they are clean on the inside. Some sources recommend soaking...
What type of beer is best for beer battered fish? I was looking for a beer battered fish recipe the other day when I noticed most of the recipes don't state a style of beer to use. Some of the recipes use a significant amount of beer so I assume that some of the flavor profile from the beer will carry over to the fish...	The primary use of beer in a beer batter is its alcohol, which disrupts gluten formation and needs less heat than water to evaporate, improving the texture of the final crust. For flavor, most recipes using beer do best with a malty, low-bitterness beer, like a marzen, scotch ale, or (maybe) amber ale. Highly-hopped "p...
Bugs in loose leaf tea I had my first loose leaf tea today. Black tea, with pieces of dried fruit in it. As I was throwing the used leaves away, I noticed what seemed to be a dead worm. Is this at all common and safe, or should I get rid of the tea?	It appears from another post that is indeed unusual to find foreign matter in loose leaf tea. Is it normal to find something in tea? That said, bugs in food are a fact of life. Every food inspection agency has rules for how many bugs are allowed in different commodities. As a former grain inspector, I followed specif...
What kind of bourbon is best for making whiskey balls? What kind of bourbon should I use in this recipe for "whiskey balls" (aka "bourbon balls" aka "tipsies")? 1 6 ounce pkg — 1 cup chocolate bits (chips) 3 tbsp light corn syrup 1/2 cup bourbon 2 1/2 cups fine vanilla wafer crumbs (use a rolling pin!) 1/2 cu...	Honestly, "whatever you want" is the only answer :) I have a similar seasonal recipe, and in various years, have tried: expensive bourbon cheap bourbon rum Drambuie Kahlua And so on... The flavors of your chosen liqueur will be somewhat muted by the chocolate, and so something with the complexity of Drambuie was a bi...
On a naked chicken (skin on, but no coating, batter) is there any benefit of double frying? So I have stumbled upon a recipe on seriouseats about double frying chicken wings in this case to get it to the most crispy buffalo wings possible. It makes me think will it helps with getting “ayam goreng” chicken legs and bre...	I believe you are referring to this article? https://www.seriouseats.com/2012/01/the-food-lab-how-to-make-best-buffalo-wings-fry-again-ultimate-crispy-deep-fried-buffalo-wings.html Funny enough, I was reading this yesterday. And if you go through the end, Kenji gives a very scientific explanation on how double-frying y...
How to improve my Lemon Pepper Tuna? I am a tuna fan. I usually pour it from a tin onto a sandwich without cooking it. Yet there is one kind of tuna that is a problem for me: tinned "lemon pepper" tuna. I don't mind a bit of pepper kick. But a certain well known brand makes lemon pepper tuna that to me is uneatable; t...	Create a patè by mixing it with a good store bought mayo (or cream cheese), scallions and parsley. Or drop directly into a big bowl of pasta with some fresh tomatoes&basil and let the steam do it's job. I don't know, but usually that's how I eat tuna.
How to make silky smooth chocolate like galaxy bar or dairy milk bar? How to make silky smooth chocolate like galaxy bar or dairy milk bar from chocolate compound?	Very short answer: you can't. Making smooth chocolate bars is an industrial process, not replicable in the home, at least not with reasonable amounts of effort and money. You need specialized know-how, equipment, and access to the proper raw materials. Also, compound chocolate is not suited for making chocolate bars....
When preparing confit, do you start ingredients in cold fat, or do you add it when it reaches cooking temperature? I have watched many videos on the subject and I see it going both ways. Also, do you have to wring out all the water from the duck/chicken before adding it to the fat? Is there a splattering risk?	Traditional duck confit is made with duck fat, which would be a solid when cold. That will not work so well. So, the cured duck is placed in a crock, and warm duck fat is added to cover. This is then placed in the oven at a low temperature. After the cooking, the duck is left submerged to cool, and be stored in the ...
Can I make pancakes with a normal frying pan? I want pancakes and the recipe says use a skillet	Yes, you can use a normal frying pan to make pancakes, assuming you have a stove. I am chiefly familiar with the definition of skillet that is equivalent to frying pan, but I see that there is a British definition that is a pot with feet for cooking on a hearth.
What is the history of the white chocolate macadamia nut cookie? By now in 2019, white chocolate macadamia nut seems a very typical cookie flavor (in the United States), available from lots of different shops and in lots of different brands. I'm pretty sure I never saw them as a kid in the US in the 1980s. I have a s...	I'm not certain of this answer, but if I had to make a bet, I think the cookie at least was popularized, if not originated completely, with Debbi Fields of Mrs. Fields' Original Cookies. Macadamia nuts appeared in pairings with (milk or dark) chocolate, usually just in chocolate-covered versions or chunks of nuts in ch...
How to pressure can grilled paprika I would like to pressure can grilled paprika, which is a traditional Bulgarian preserve and looks like this: Normally this is done by grilling the paprika on very high heat for a short amount of time, after which the skin is removed and the paprika are put in a jar and topped with ...	The book Putting Food By recommends canning pints or half pints (about the range you have) of hot-pack pimentos at 10lbs pressure (240F/116C) for 20 minutes (sorry for the American measurements, it's an American book). They also recommend putting a small amount of acid in the canning liquid, like 1tsp white vinegar pe...
I Froze chicken breast and took it out a day earlier? Is it still safe to eat? I brought some chicken breast which was vaccum sealed in a package. It was due to expire in a weeks time (9th), but I was going to be on holiday, so therefore decided to freeze it. I defrosted it on the 7th and was planning on cooking it o...	I somehow think that there should be a duplicate somewhere but, as I haven't found it, I will venture an answer. The simple answer is that your chicken should be perfectly safe. While most fresh meat is sold with a 'sell by' date rather than an actual expiration date, in this case, it doesn't really matter. You bought ...
Attempted deep frying smoke fiasco I recently tried deep frying some chicken and it went horribly wrong. The oil started to smoke so much that I had to step outside because it was so thick. Even after I brought the Dutch oven I was using outside it smoked for a long while after. My question is why was it smoking so mu...	When deep frying, the most important piece of equipment you can have is a decent thermometer--many candy/frying thermometers have a clip that can be positioned on the edge of a dutch oven so that you can keep watch of the temperature while frying (like this one). Different oils have different smoke points. For refined ...
Sun dried tomatoes I purchased sun dried tomatoes, all natural/no oil, in a bulk food store that is not in my area a year ago. They are packaged in ziplock bags with no Best Before date. One package is still unopened, stored in my pantry. There is no sign of spoilage or mould. Are they safe to eat? Should they be boil...	If they are not moldy, nor have any other signs of spoilage, they should be fine to eat. In fact, if they are not moldy after a year, I'd guess that they dried hard; foods which are almost completely dehydrated will last almost indefinitely as long as they don't get wet or insects. That's not to say that they'll taste...
How to get best taste out of tomatoes? I'm making an Indian dish, for this I need tomatoes, no matter what recipe I follow I'm not getting the taste of the restaurant. Is this because I'm not preparing tomato properly or is it because I'm not choosing good tomatoes? How can I identify good tomatoes??	Most tomatoes from the produce aisle will be relatively flavourless— this is because they are frequently picked when they are unripe so that they can ripen en route to the store and extend their shelf life as a result. Try using canned tomatoes instead, which are picked at the height of their ripeness and preserved rig...
Why let a pressure canner vent, before putting the weight on? Most instructions for pressure canners mention, that you should let the steam vent for a while, before placing your weight on it. What is the purpose of this? Why not start with the weight on? And how can I determine how long exactly I need to let it vent? ...	In canning, you have to be very sure that you have produced the exact conditions needed for the process to work properly. If you deviate a bit, it can happen that bacterial spores survive. These "exact conditions" mean not only "keeping temperature X for time Y". You have to make sure that proper heat exchange happens ...
Are Saffron Crocus petals edible? Can the saffron crocus flower petals be used for food/drink coloring? Are they poisonous/edible? (With reference please.) I found a link, that states that the bulbs are edible, but there is nothing regarding the petals.	It seems that the answer is yes... The vast majority of the literature out there around saffron petals relates to the pharmacological compounds found in the petals. For normal use, the petals are considered a "waste" product from the production of saffron in the forms of the well known stamens used in food flavoring a...
How can I make sugar-free sangria? I love sangria, but I avoid sugars. According to the NCC database, there's 300x as much sugar in sangria as in merlot. I had this idea to try to make "sangria" with red wine + sugar-free Cool Aid + pure stevia, all blended together. It came out positively disgusting (and I like stevi...	Sangria doesn't have "fizzy pop" of any description in it. It has brandy. That was where it went wrong, long before the sweetener stage. Sugar of any description is optional, though personally I'd rather stick my head in a fire than put artificial sweeteners in it, I'd just rather it without anything. Rioja - Temp...
What are these tiny kidney bean sized things in my rotisserie chicken I was trying to separate the bone and chicken meat to make soup when all of a sudden I see these tiny kidney bean things.literally the same size and everything but it was inside the chicken. Which is a rotisserie style chicken from the store. What a...	Your chicken was a rooster and what you found are his testicles. If you are not queasy, this forum entry gives you a picture and some more anatomical details. While animal testicles are typically edible and often a speciality/delicacy, many westerners are not necessarily familiar with them, especially in animals as com...
Medium - Rare steak as meal prep ok? Hi I am doing a weekly meal prep cooking myself, and was wondering if it's ok to grill steaks medium rare and then put them in the fridge to eat in the next 2-3 days, or bacteria can still develop for that time.	That will work just fine as long as they are handled safely before you cook them, then chilled down as quickly as possible after you cook them. I would let them cool briefly after cooking (a couple of minutes), place them in a zip type bag, and put them in an ice bath until chilled, then refrigerate.
Difference between bake and roast First question- If the receipe says to bake without mentioning to preheat, readymade base for instance, should I preheat the oven? Second question- Is the receipe asks to roast, bell pepper for instance, does it means to preheat and bake? Or shall I just use at microwave mode??? Pls h...	Any recipe which calls for you to bake, roast, or otherwise cook at a particular temperature, is expecting you to preheat the cooker to the specified temperature before adding the food, unless it specifically says otherwise. "Roast" or "bake" never mean "microwave". If a recipe wants you to use the microwave, it'll say...
Chemically speaking, why do you have to add chilli pwder earlier rather than at the end? From other answers on this site I can see that people seem to agree that adding curry powder later or at the end will lead to a bitter, grainy and perhaps unpalatable product. I'm assuming this applies to chilli powder too since ...	Like you would describe colour or music, you add dark at the beginning & bright at the end. Any type of deep curry or chilli flavour will improve over several hours in the pot, & even overnight, left to go cold then re-heated the next day. The problem with that can be that you lose some of the 'brightness' off the top;...
Making pita more chewy/ rubbery I make 100% whole wheat pita bread often. I use whole wheat flour, yeast, salt water and a touch of honey to feed the yeast. I would like my pita to be more chewy and rubbery. I know those are not attributes people usually want but I prefer it. I can find thousands of articles on how to...	The thing that makes bread chewy is gluten. The easiest way to make chewier bread would probably be to use flour with a higher gluten content. You've said you don't want to "add gluten" so I'll assume that option is not on the table. For the same reason, I'll assume that replacing some of the whole wheat flour with wh...
Should I add baking soda if the yeast in bread dough is not working? So I’m trying to make Hawaii bread rolls, I already know my yeast is probably dead and so far the dough hasn’t risen the question is : is it a bad idea to add baking soda?	Adding baking soda won't help you at this point, for a variety of reasons. First, it won't have any acid to react with. Technically, baking powder clears that bar, but since it fails at the next ones, it is not a reasonable alternative. Second, you won't be able to mix in the powder properly in already-kneaded dough....
What are the 3 vents / weights on this Chinese pressure canner? I bought a pressure canner of Amazon, unfortunately the manual is entirely in Chinese. It doesn't look like the two types of pressure canners I have learned about, which are "weighted gauge" and "dial gauge". It has 3...things on the lid and I am not exac...	Which valve is which? See labels below: When to use the auto valve? According to user manual Page 6, Section 5.7, you are supposed to move the handle on the auto valve at least twice a week to make sure it doesn't get stuck. Other than that, just leave it alone and let it do its thing. It will automatically maintain y...
How do HK restaurants keep wok-fried scallops white, with no visible sear marks? After I add oil to pan on cook top and stir fry them, my scallops get brown sear marks. See photos: But when ever I order Jade Scallops (西蘭花炒帶子 in Chinese) in HK restaurants, their scallops stay white! I phoned them all yesterday and th...	Your scallops are (beautifully) seared on the outside because they are cooked all the way through in a very hot pan. The scallops in the Chinese stir fries stay pale because most of their cooking is done at low heat. They are likely cooked twice: first they are velveted (meaning marinated and oil-blanched) and then ver...
Why do HK restaurants' wok fried scallops stay big? My pan fried ones at home shrink! In Toronto Canada, I've bought different BIG, raw scallop species like at Whole Foods Market. They are big like HK restaurants'. After I add oil to pan on cook top and stir fry them, they shrink. Why? See photos – Now see HK resta...	Regarding the scallops shrinking, it could simply be the difference in dry vs. wet scallops. Most grocery stores sell wet scallops. At times, dry scallops can be quite hard to find at retail. Wet scallops naturally shrink because of the loss of so much moisture when cooking. Also, the higher the heat and longer the coo...
Dosa Batter Fermentation How do you know when the batter is fermented enough but not too much? Is it to taste/preference?	When the dosa batter gets fermented, it doubles in volume and aereates well. To know if the dosa batter is over fermented, just taste a small part, it turns out sour. To prepare dosa batter, be sure the temperature is not too hot. If it is, it won't take much time to ferment the batter (5-6 hours). Refrigerate the batt...
What's this green crispy vegetable or edible seaweed? My grandparents saw, but didn't take, these online images at Chiu Chow Garden restauarant in Central, Hong Kong. They can't remember which website: perhaps OpenRice? What's the scientific name for the green? Sources: Left, Right picture.	I disagree with the other answer on Nov 13 2019. This looks like deep fried basil.
How do I prevent burning when searing in batches? Often, recipes require you to brown meat or pan sear meat. When working with large amounts, how do you prevent any of the bits that stick from burning? A practical example: I marinaded chicken breast fillets with Chinese five spice. Whilest pan frying on a cast iron, p...	Using slightly lower heat helps, but if you have several batches to do, mostly it's best to scrape/wipe out the pan between batches. I would not use cast iron in this case, as you point out, it is difficult to clean quickly. The fond can be scraped onto a plate and used at the end, alternately, the fond from the last...
Can a microwave oven cook chicken? The other day I was looking for chicken steak recipes, and most of them suggested to use an oven. They mentioned particular temperatures and times. But the problem is, I am in Japan and I have a standard Japanese electric oven (電子レンジ) [microwave oven]. It doesn't have a temperature ...	A microwave can cook a beef steak or piece of chicken to a safe temperature and make it edible, however the result is often tough and you won't get a crust of any kind on it. When you cook something on a pan or on a grill/broiler the outside is exposed to a high temperature, giving the outside a chance to go through c...
Substituting stevia for erythritol in recipes I use stevia as a sweetener now. I have seen a couple of sweets recipes that use erythritol. I have stomach issues with any sweetener that ends in "tol." I am wondering if I can substitute stevia as the sweetener in these recipes?	No, you can't. If you're talking about pure stevia it needs to be mixed with another sweetener to add bulk and texture, as well as to minimise its bitter after-taste. For a cake, I use erythritol + 1 tsp pure stevia at most, depending on other ingredients in the mix. You could try an allulose blend instead of erythrito...
For Pressure Canning, can I use any other jar than Ball’s Mason Jar? So Ball’s Mason Jar is not as common in my country but I want to try my hand at pressure canning sambal (chili, garlic, fermented shrimp paste, no vinegar). Is there any alternative to Ball’s Mason Jar that is gold standard for pressure canning?	The important part of the system are the lids. The ideal lids are the Mason-type (no matter which company produced them), with a flat top and a separate side piece with thread. Another type that works is the older Weck style jar, which consists of a glass jar with glass lid, plus rubber steal and metal clamps, no thr...
What exactly is "Japanese" Salt and Pepper? On a recent trip to Kyoto, I was eating at a Beef Katsu restaurant and one of the spices they made available for seasoning was described as "Japanese salt and pepper". The spice blend was mostly white/black/gray in color, with no red. The blend had really excellent flavor (c...	They may have been trying to describe "salt and Japanese pepper". Japanese pepper is unrelated to black pepper, but closely related to Sichuan pepper; its flavor has been described as "lemony" and it has a "numbing" quality. It's also known as "sansho". Mixtures of pre-ground sansho and salt are readily available in As...
Is it ok for a cast iron skillet to have small visible pores on their surface? I just got my first cast iron skillet, it's brand new pre-seasoned. While I know cast iron is generally porous, I was surprised to see actual visible pores in there. Is it normal for cast iron cookware to have these sort of pores?	If the pan was cast in sand, and it looks like that one was, it's not unusual at all. As long as you have a good seasoning on it, I think it should be fine.
How many grams of Saffron for Rice? A common way of buying saffron in Sweden is to buy it pre-ground in bags of 0.5 grams. Most saffron rice recipes use "threads" or "strands" which is pretty much useless for me. What's a good saffron/rice ratio, in grams/deciliter?	A quick search does not really give a good answer to your question For example, one recipe calls for 2 pinch of saffron for 2 cups of (dry) rice; another 3/4 tea spoon of crumble saffron for 3 cups of rice. Have a looksie at this wikihow page. In any case, I would highly suggest you try to find either Spanish or Irania...
Is there any use for the bark trimmings of dry aged beef? I have dry aged my own beef, and now Im wondering if there are any applications for the bark trimmings aside from binning them. Also wondering whether it is safe to be consumed. I aged my beef in an umai bag :)	I don't have experience with the umai bag, so I don't know what it produces, but I have dried aged beef in my curing fridge. There is nothing unsafe about the trimmings (unless, as a comment points out, you contract a bad mold). Using them partly depends on how long you dry-age, and how desiccated the exterior is. I...
Pecan pie says "keep frozen" on the box, but the store is selling them just sitting out. Is this safe? My local supermarket has a display of Edwards Pecan Pie boxes that all say "keep frozen" on the box, yet they are just sitting out at room temperature in a display. I asked and the manager said this was fine. So my ...	It really varies by exactly what it is, and what temperature it's meant to be served at. In general, when the box says 'keep frozen', the cooking instructions assume that the item is frozen when it goes into the oven unless it specifically has multiple sets of times & temperatures. If it's an item that's meant to be se...
Will fresh bell peppers give stew a red colour? I know ground paprika from red bell peppers does give a red colour to a stew. Just wondering if the bell peppers are fresh cuts and not ground, will it give the stew a red colour?	Normally no. Paprika and the like are dried and powdered. You will likely get some red coloration if you puree your fresh red peppers before adding to your stew. Absent that step, the red remains mostly in the pepper chunks.
Why does rapeseed oil turn sticky but coconut oil doesn't? Whenever I season my cast iron pan with canola/rapeseed oil it turns sticky after a few weeks. It also gets sticky on the bottle and glues the cap on sometimes. When I season it with coconut oil, it doesn't get sticky and looks beautiful. Why does rapeseed oil...	It is a chemical quality of the oil called "iodine number". There is nothing you can do about it, it is as inherent in the oil as its smoke point. Oils with a low iodine number create hard polymers, and oils with a high iodine number create soft, sticky polymers. If you want a hard, nonstick surface on the pan, choose...
Why doesn't my cheese cake rise when cooked in a water bath? When I cook a cheesecake using the water bath method, the cheesecake does not rise. It stays flat. How do I make my cheesecake rise?	The water bath is doing exactly what it should. Most recipes are designed to make your cheesecake rise as little as possible. Baking a cheesecake is kind of like baking a souffle, except instead of encouraging rise, you combat it. Cheesecake doesn't have the structure to sustain rising. Cream cheese can't hold the ai...
Are there any dishes that can only be cooked with a microwave? I read this question for microwaving chicken, and it left me wondering: Are there any dishes that can only be prepared with a microwave? If such dishes exist, what are their characteristics and why will in this case only a microwave work? What is the cruci...	Yes! In 1969, the physicist Nicholas Kurti gave a talk in which he demonstrated a variant of Baked Alaska called "Frozen Florida": a shell of frozen meringue around a center of hot liquor. This was done by chilling the meringue and the liquor together, then cooking in a microwave oven which had a rotating platter and n...
Converting fresh chilli pepper to ground? If I normally use a fresh chilli pepper but decide to use the ground version, how do I convert for measuring the amount of ground? For example, 1 fresh pepper = 1 heaped teaspoon ground pepper.	Fresh pepper/chili and ground pepper/chili are not particularly interchangeable. For example: (sweet) paprika is essentially ground Bell pepper, but it is not a normal substitution to use replace Bell pepper with x teaspoons of paprika. Additionally, peppers range in size substantially. A Thai Birdseye chili would on...
What is Heel of Round? The Us cuts of beef are very different from the cuts of beef in my country (the Netherlands). In the famous book "The French Menu cookbook" Richard Olney talks about the Heel of Round and the Bottom Round. Could anyone explain those sub-primal cuts or maybe say how you can translate those cuts t...	The Beef Heel of Round represents a cut from the beef round immediately above the hock. This roast is composed of many small muscle groups, has a lot of seam fat, and is one of the least tender cuts of beef. Braising for long periods of time works best for that cut. Bottom round is rump roast and the top part furthest ...
Does fat as opposed to oil distribute flavour better? I was eating a chicken stew and a beef stew both with the same ingredients. What I noticed was the beef stew had better and more distributed flavour whereas the chicken stew didn't taste as well distributed. The beef stew liquid definately tasted superior to the ...	Saturation doesn't effect the extraction or distribution of flavors, your beef stew was just more flavorful than your chicken stew. Any fat (and that includes oil) will do the job, the difference is in the flavor of the fat and texture differences you would get from the different oils. Beef fat will be richer than oliv...
Why is there potato in meatballs? Living in Sweden I do eat meatballs almost everyday. What I've noticed is that most ready-to-eat meatballs you can buy in the store contains potato, potato flakes and potato starch. I'd never even think of putting any potato at all in home made meatballs. I've also seen this in raw h...	With absolutely no citation or evidence to back up my claim ;-) I'm going to say that the reasoning is two- if not three-fold…. or maybe more... It's cheaper. It adds bulk. It helps the meatball stay whole; a binder. Similar reasoning as breadcrumbs &/or egg, but see 3. The binder is needed because the EU allows the m...
Is thicker Gai Lan less chewable and piercable? How does thickness of Gai Lan correlate with chewability? All 4 pictures of 薑汁生炒芥蘭 were taken at Tasting Court restaurant, Happy Valley, HK. Thinner 1, 2 Thicker 3, 4 Thickest Course #6: Stir-fried Kale with Ginger Essence Good-ol-veggie dish with a touch of gingery...	Simple answer, the thicker the vegetable the older it is. The older it is the tougher and especially more fibrous, the skin and the stalk in general is. You'll see the same with any green stalky vegetable (eg: Broccoli). It's peeled especially with the older plant, as if it's old enough it could be quite fibrous. It lo...
How to cook brown mustard seeds? Mustard seeds have a rich and spicy flavour and can be used as an alternative to chilli. In order to get this flavor during cooking. say in a curry, do you need to fine ground the seeds and add them as a powder or can you just add the seeds whole and the boiling will extract this power...	Typical in Indian cuisine, and I am sure it would work in other preparations, the first step is to heat some ghee or oil and then add brown mustard seed. Now, these will pop, so it is helpful to use a lid on the pan. Once the seeds are finished popping, the lid can be removed and you can continue with additional spic...
what is a loose spice? I read this sentence 'We probably buy a variety of ground spices every month and when packaged spices of our choice are not available, we end up buying loose spices. This increases our risk of consuming adulterated spices.' Ground spices means the spice has been ground down into a coarse or fine...	I take the term "loose" to mean spices sold from large containers, scooped into a bag, rather than a sealed and packaged off-the-shelf product. A sealed container, produced commercially, is (presumably) inspected and regulated to avoid adulteration. When you buy from an open container at a market or store, you have no...
What is this discoloured patch in my smoked prosciutto? I bought an Italian selection of cooked meats from a well-known British supermarket chain, which begins with T and rhymes with Fresco. Within this selection is smoked prosciutto. However, it appears to contain discoloured patches which range from light brown to b...	It looks like lard to me. The cut side of a ham is covered with lard to prevent drying out when curing, often mixed with spices. I wouldn't worry about it. Smoked cured ham is called speck in Italian, and mainly produced in the north, notably in Alto Adige.
8x12 vs 9x13 for casserole dish? Will I need to make adjustments for cook times on something like a casserole or lasagna if using a 8x12 baking dish instead of 9x13? Thanks	You may need to cook for a little longer because your ingredients are piled a bit deeper, but it should work more or less unmodified.
How can I make my sauces shelf stable, other than adding acid into it since my recipe doesn't include much of it? I would like to be able to can and sell my own sauces (brown gravy sauce, chile paste sauce). There isn't much acid in the recipe of the chile paste, and Mason Jar for pressure canning is cost prohibiting ...	There is no way at all to do that. If you made up your own recipe, pressure canning is out of the question. It is only safe for recipes which have been developed and tested with pressure canning in mind. Water bath canning is generally also only advised with recipes which have been developed and tested for canning, i...
What will happen if i remove seeds from a chilli pepper before cooking? Will it remove or reduce the capsaicin content? Is there a part of the chilli I can remove to reduce or remove the capsaicin content? Btw I know that you can use less chilli, use milder ones or bell peppers, however I'm wondering what part of the ...	You remove the seeds for texture. You remove the white pith to reduce the capsaicin content. That way you can get the benefit of the flavour of various peppers while managing the heat. From the "Wiki page" on Capsacin: Capsaicin is present in large quantities in the placental tissue (which holds the seeds), the inter...
how to take away the dead animal taste/smell from meat? I went vegetarian for a while and now back on meat. but there is a lot of time the smell is repulsive like rotting flesh and death. My family member say its all in my head, but i am sure a real chef can help. I am looking for a way to take away that smell, what ...	Cooking the meat, marinating the meat will remove the raw smell from the meat. You can try different kind of meat; beef, pork, chicken... they all smell different. If wanting to add meat back to your diet, do it slowly and try finding recipes that you can add little bit of meat at a time (mostly stews and sautées) befo...
What has happened to this oil? I recently purchased some sun-dried tomatoes in oil. However a few days in the fridge and they look like this despite being unopened. I regularly buy these tomatoes and store them in the same way. Can anyone suggest what might have happened?	Oil solidifies at cold temperature. In the case of olive oil, it does so at 37F. It takes a few minutes to get back to liquid state, either by leaving it on the counter or putting the jar in warm water.
What is the layer on top of my curries? Sometimes I see a red film on top of my curry. It’s like a grainy layer of film. I don’t think it’s fat because the curry is too hot to solidify by this time. I’m wondering if it’s powder clogging together? In any case I do think the curry hadbrbb cooked properly. What is th...	This really sounds like a layer of fat/oil floating on top, with some "graininess" from spices or other particles floating in it. The curry being hot is if anything part of why this happens: oil/melted fat floats on water. As noted in the comments, the description could be clearer, and so it's possible this is incorrec...
Best way to preserve excess tallow long-term I received a shipment of eight 14oz bottles of grass-fed beef tallow. I will use one bottle right away. What is the best way to preserve the rest of the seven? One idea is to put the 7 bottles in a freezer, and take one by one out as needed. Will this work? FWIW, from th...	You can freeze tallow. Dehydration and the freeze-thaw cycle of home freezers are the enemies of long term storage. You can't stop the freeze-thaw cycle, but if you minimize exposure to dehydration (freezer burn) by storing full containers, or even vacuum packing, you can keep them that way for quite a while. You add...
Pre packaged creme fraiche in quiche I've seen creme fraiche recipes for quiche and I have some store bought creme fraiche on hand that was bought for me a few days ago. My concern is that it's not real creme fraiche, it's half way towards butter - it's perfectly fine, but it tastes like it's closer to butter than r...	Creme Fraiche is more comparable to sour cream than it is to heavy cream, and it sounds like what you have is if anything even further from cream. You could certainly make a tasty quiche with it, but it would probably require the addition of additional liquid, and there's a chance it won't turn out well. If you're OK w...
Why do HK chefs let water faucets run unceasingly, when the basin overflows? Doesn't this waste water? I screen-shot 7:45 of Executive Chef Sze Man Sui at Yè Shanghai on Kowloon Hong Kong. and 0:42 of Paul Lau at Tin Lung Heen, Ritz-Carlton HK.	This appears to be a dipper well: a continuously running sink used to rinse utensils. The water runs continuously to remove contaminants, always leaving a clean supply of water to rinse dirty utensils and, in this case, to clean out the wok. They are rather wasteful: the linked article states they use 30-60 gallons (11...
Why do Hong Kong chefs use a white towel instead of gloves to clutch a wok? Is the towel to prevent heat and injury? Aren't their woks' handle insulated enough? If the insulation falls short, how's a towel a stop-gap? What if the chef accidentally touches the wok without the cloth? 3. Aren't HEAVY-DUTY HEAT-RESISTAN...	Because it is more efficient when running the kitchen while in full service. It takes less time to remove their hands from the towels than it would take to remove gloves. This also applies to chefs in other kind of cuisines; if you look at french cooks, they will do the same thing; grab a towel to pick something from t...
Why'd Cantonese restaurants desire 40,000 BTU for soup? Out of curiosity, I was reading about this Metallic Mold Blower Wok Range (1 Burner 1 Soup Pot). Here's another. Did I pin-point the Soup Burner correctly? Residential gas stoves range from 400 to 18,000 BTUs. Why the necessity for 40,000 BTU? Ceteris paribus, ...	For a domestic kitchen a few thousand BTU is plenty as you will rarely need to heat more than a few liters of liquid. In a professional kitchen you might be asked to prepare a 30-litre portion of soup or broth or make 5 kilos of dry pasta at once. Doing that on a domestic range would take ages and that is not something...
Can induction electric cook-top simulate wok hay? Last updated Mar 25 2019, this Serious Eats article proffers the WokMon to approximate wok hei. This is a type of wok ring or burner, right? I know electric cooktops are measured in kW, not BTU. Can you TRY to achieve wok hei on them? If my priority is wok hei, bette...	I have wokked on Induction cook tops. Because they are so effective at transferring heat it works quite well! But there are a few things to consider: 1. you need a flat bottomed wok, which means it is slightly harder to stir 2. You cannot lift the wok above the cooktop which means you can not "flip" the food. So you ha...
What does "Massage with salt" mean in a recipe? I want to try this recipe for Vegan Lox by Tasty. Step 5 is Use a vegetable peeler to shave the carrots lengthwise into ribbons. Massage with salt. I don't understand what "Massage with salt" means and I don't see anything happening in the video. Do they just mean ...	I'd argue that 'massage' is the right word in this case. I've this technique a lot in japanese cooking -- you cut up the vegetables, sprinkling with salt as you go (so there's layers of salt in between layers of vegetables), then you really get in there and basically massage (knead?) the pile of vegetables with the sal...
Are there green tea variants that can be made with 100 °C? Green tea is usually prepared with 80 °C water. However, I found some variants in a supermarket (they are pretty cheap), where there is 100 °C written on the box. Is it some kind of fraud made by the companies, or there really exist such variants?	I'm no expert in this, but some googling lead me here. Excerpt: [...] the naturally farmed tea contains much more poly phenols as compared to the ordinary tea. In addition, the tealeaf of naturally farmed tea is not bitter, even if we chew the raw tealeaf we can hardly taste the bitterness. For the naturally farmed te...
What's the point of the first action in double-acting baking powder? Modern baking powder is basically always "double-acting". This makes a lot of sense compared to the older single-acting powder, since the gas formed during baking won't be removed by mechanical actions like pouring batter into a dish, and occurs when...	The first "action" is when it gets wet. This is the traditional baking soda + vinegar fizzing. The second rise in double-acting baking powder is when it gets hot. In a baked item, such as a cake, this reaction to mosture helps create rise immediately, before the cake starts to change structure, solidify, and form a cr...

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