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What ingredients can I add to no-knead bread to extend its life?
Is there anything I can add to a standard no-knead bread recipe to allow the bread to stay softer for longer? Bread baked the night before, while still edible, is not as pliable the next midday.
I currently use bread flour, yeast, salt and water but was ... | Ken Forkish's Flour, Water, Salt, Yeast has a brief note on storing baked bread (page 77).
I got over my aversion to storing bread in plastic bags many years ago, after trying all the alternatives and realizing nothing else keeps the bread as well. The crust will soften, but the bread won't dry out. The straight dough... |
Can I substitute yeast with baking soda/powder for my bread dough?
I have all the ingredients to make a dough except for the yeast, can I use baking soda or powder instead of using a yeast for making a bread dough (high gluten)? | Yes, it is possible to make bread using baking powder or baking soda. However, I would strongly recommend that you find a recipe using those ingredients rather than trying to convert a recipe that is supposed to use yeast.
Soda bread made with baking soda, for example, is a very traditional type of bread. Baking soda... |
Change of volume mixing dry & wet ingredients
4C Water ~ 4 C Sugar ~ 1C instant Coffee[dry] 1QT Vodka
Water & dry ingredients mixed-simmered & cooled prior to adding Vodka. Need to know volume as must let sit 30 days in glass vessel & stirred/swirled daily.
Would like to know amount volume of output | This question helps, from it, we learn that 1/2 cup table sugar + 1/2 cup water results in a volume of 3/4 cup. The second answer claims that 2 cups of sugar + 2 cups of water equals a total volume of 3 and 1/8 cup. Slightly different from the first response, but in the ball park. I will assume that the combination ... |
Cooking with sugar makes pan very difficult to clean
I was improvising with some scrambled eggs, and decided to put a spoonful of white sugar in while cooking them. The recipe was good, but the subsequent coating of egg on the teflon pan was very difficult to scrub off. I suspect that the sugar made it "stickier," per... | Melted and re-hardened sugar (including caramel) is very difficult to remove through mechanical action, but trivial to remove by soaking. Just pour in enough hot water to cover the sugar and wait an hour or so. (If oil was used, add some dish soap.) For a quicker turnaround, you can simmer the pot with the water on the... |
Are there advantages of soaking rice overnight as opposed to only for 30 minutes?
All these years I've just washed rice, put it into a pressure cooker (a regular pressure cooker; not a rice cooker), added the right amount of water and cooked it until the first whistle. Both for brown rice and white rice.
But when lo... | In my experiments with steamed rice and broken steamed rice so far, I haven't found any disadvantage to soaking rice overnight. The rice can be kept on the kitchen counter-top (no need for refrigeration). The rice absorbs a bit of water, but that didn't seem to make any difference in the cooking. It absorbed the usual ... |
Does milk make cakes lighter or tougher?
After looking online on several websites and forums, there seems to be conflicting answers to this. Some people say that it gives a lighter texture, while others say it gives a more rubbery/tougher texture (due to more gluten being developed). So what's the real truth here? ... | Some people say that it gives a lighter texture, while others say it
gives a more rubbery/tougher texture (due to more gluten being
developed).
I would challenge the notion that these two aspects are necessarily opposed. Lighter doesn't necessarily mean "softer" or "more tender"; in cakes, it generally means "ris... |
When cooking 2 Honey Baked Ham frozen sides, how do I need to change temp or time?
I have two frozen sides from the Honey Baked Ham store that I want to cook simultaneously - they are the Au Gratin Potatoes and the Sweet Potato Souffle. The first should cook at 375 Degrees Fahrenheit for 45 minutes, covered, then 13-1... | The second item needs to be in the oven for 15 minutes more than the first item. Just put that item in the oven, then put the second item in 15 minutes later. Follow all other procedures as indicated in the instructions. The required cooking temperature is the same for both. I am assuming that cooking from frozen is ... |
How bad is it to freeze vegetables in glass for a maximum of 4 weeks?
How bad is it to freeze vegetables, like broccoli, spinach, or cauliflower in glass pots? I am using glass pots from IKEA that are airtight. I will be storing them for no more than 4 weeks. How does it compare to vacuumed zip lock type bags? | The main effect that reduces the quality of food that is stored in the freezer is freezer burn. This is basically dehydration, caused by the very dry air in the freezer. Any container that seals airtight prevents this from happening, so your vegetables should stay good.
With glass containers, you may have to be careful... |
What pH range is suitable for cooking on teflon?
We shouldn't cook acids, alkali and concentrated salts on teflon. But what are exact numbers? Can I put a sour dairy stuff for on it example, like kefir (it's good to put it in pancakes) ? Where is safe pH range? | We shouldn't cook acids, alkali and concentrated salts on teflon.
This is incorrect. Teflon (PTFE) itself is one of the most non-reactive substances you can use on cookware, in some ways better than ceramic. To quote Wikipedi |
White corner in freshly baked whole wheat bread
I baked a whole wheat bread last night and while cutting into slices I noticed that there are white colour powdery line on few of the slices. This is the second time this is happening. Attached is a picture - the right side of the slice has a white line - is this normal?... | "white colour powdery lines" is flour. It means that your dough is not mixed enough.
Also either your oven is not heated enough (and/or it heat from one side) or when the dough is resting one side of it become more cold that stop dough from working and that's why you have difference in density. |
how long before a fresh chilli pepper is cooked?
If I was to add a fresh chilli pepper at the end of cooking, how long in a simmer would you say before its been cooked(all unsafe things killed and it has released its flavour)? | You can certainly eat fresh chili raw, so no need to worry about killing anything (give it a rinse first). It depends on the effect you are after. Typically, "at the end of cooking" means to turn off the heat and add the ingredient. |
Can a frozen turkey be "fresh"?
In the US, turkeys labelled "fresh" can't be held (by the retailer) below 26F. The idea, as I've understood it, is that fresh turkeys aren't supposed to be frozen.
Well, one that I bought last year was definitely frozen in the middle. And yesterday, I was shopping for a thanksgiving tur... | Good Eats actually had something on this many years ago, as effectively turkeys aren't just water, so it doesn't freeze at the same point at water.
Copying/reformatting from the Good Eats Fan Page transcript of Romancing the Bird:
Chuck: Just look at this. The USDA recognizes three distinctive market varieties of tu... |
What might be the English name for this chilli?
I got this picture from searching google hence some unrelated content.
Kasa/khasa Morris is the name of this chilli in the first pic and it is often used in Bangladeshi cuisine. They usually use the green one I.e it’s a green chilli. I’m trying to find the English name... | This isn't a definitive answer, but I suspect that the name you have for it is the english name. There are many many varieties of chili and many of them are not found in the english speaking parts of the world, so the local name is the english name.
I googled the name as you provided it and found that it probably is ca... |
Is a borosilicate glass pot safe to use on a gas burner stovetop?
I've seen similar questions about Pyrex, but as I understand it Pyrex manufactured in the United States is now made from tempered soda-lime glass, so I am not asking about that.
UPDATE:
To address a similar question: the answer to the question on Pyrex... | I specifically would like to know if anyone has used a (verified)
borosilicate glass pot on a gas burner stove top
I have used borosilicate glass vessels on a number of different heat sources, both in laboratory circumstances and on a standard home gas stove.
and if it is safe for regular use, and by "regular use" ... |
How Does Too Much Oil in Indian Mughlai Food Makes It Tasty?
What is the explanation of oily food being tasty? How does extra oil enhances taste?
It is evident North Indian food specialy Mughlai food uses too much oil and it is also true too much oil makes the food tasty (at least to a large amount of people).
In a ... | Oil is a great non-polar solvent and will dissolve many flavor molecules that don't dissolve well in water. “Like dissolves like”. For instance, capsaicins from chili peppers, zingerone from ginger, piperine from black pepper, and many others, dissolve sparingly in water but well in oils.
Not just hot flavors, either... |
Why should you never re-freeze frozen vegetables?
On the back of my bag of frozen broccoli florets it emphatically warns me to not refreeze defrosted vegetables. Why is that? What is wrong with refreezing vegetables after leaving them defrosted for a couple of hours?
I couldn't figure it out through a Google search. T... | The problem is two fold.
First is that thawing and unthawing make more and more water to penetrate to "object" breaking the cells. IMO such food (meat or veggies) become woody in texture and making it less tasty (sometimes I would even say I taste the freezer ice not the food).
Second is more serious. Bacteria. There ... |
Why do chocolate bars (expensive ones like Lindt), cost less than the sum of thier ingredients?
I am a bit of a mad scientist, experimenting with recipes and generally trying to make my own versions of things at home (ice cream, cold drinks, etc.).
I have long been interested in chocolate. I absolutely love the stuff,... | The cost of food, even ingredients, is often dominated not by the cost of production, but by the costs of transport, storage, waste, and sales.
Sugar is a cheap commodity - you pay a typical bulk foodstuff markup compared to what they pay, because essentially everyone buys it, and there are economies of scale at all s... |
Should there be any problem cooling Mysore Pak outside a refrigerator?
I am interested to make Mysore Pak, the Indian sub-continent lightly-roasted Besan (Chickpea flour) based cake.
I can indeed lightly-roast one cup of Besan, add one cup of sugar directly together with one cup of water, stir all three ingredients to... | Batters are not shelf stable. It doesn't matter if their ingredients are shelf stable by themselves or not. So you have to follow the basic food safety rules for non-shelf-stable food. In particular, you have to ensure (no matter by what means) that it doesn't spend more than 4 hours with an internal temperature betwee... |
How to cook a Turkey in the Microwave?
I wish to expedite the cooking process of my turkey this year.
How do I cook a full 25 lb. turkey in the microwave?
It must be edible - preferably delicious! | Ok, I‘ll bite.
While according to Today.com Butterball posted a recipe, my contradicting answer is
You don’t.
At least not when you want a whole bird with crisp skin. Like this:
(Source)
The inner volume of your microwave is most likely not big enough - for the experiment, I checked my freestanding 25l model: inne... |
How do you preserve fresh ginger?
For cooking it would be great to have a self made sub-product from ginger, but:
if refrigerated, you get rather something like thin ginger juice
I don't like the Asia shop variant where they put lots of salt
Any other ideas or well established experiences?
The goal: to find the opt... | If your goal is longer term preservation, freezing is one of the easiest methods and what I tend to do on occasions when I've bought a lot of ginger at once (for whatever reason). While you'll lose a little flavor with freezing, when used in cooking, I find it still works well and is often difficult to distinguish fr... |
How do I add a strawberry swirl to my cheesecake without cracks and craters?
I have recently experimented with adding a strawberry swirl to my cheesecake. I am using homemade strawberry jam to swirl in the flavor. Everything has gone great with it other than I get a bunch of big red craters! What am I doing wrong? How... | I'd mix a small amount of your cheesecake batter with your strawberry component to help with it's bake stability. Try that and swirl that in. Hope that helps. |
What milk and yoghurt is the best for mango lassi?
What amount (percentage) of fat does the typical plain yoghurt and a typical milk has? Or what is the best milk and yoghurt to prepare a mango lassi?
I'd like to prepare a typical mango lassi, based on a recipe given on of the mango pulp's cans:
But, I don't know, wh... | It all depends on taste [of course].
Lower fat milk & yoghurt are sharper, more tangy, almost 'lemony'.
High fat are rich, smooth & creamy.
So, start with 'How tart do you like your lassi?' & work from there.
Personally, I like lassi to have some 'bite' to it, so I'd go for zero-fat yoghurt & probably what in the UK wo... |
Why are bread pans rectangular?
I assume it's so that heat from the oven can reach the core of the bread loaf within a certain amount of time, without over-exposing (and therefore burning) the top of the loaf. Is that the case, or is there a different reason? | I don't think there is a baking reason behind the design. Here is a loaf pan from 1897, for example. Perhaps the popularity of the rectangular loaf can be traced back to the Pullman Palace Car Company in 1868. In the same article the author points out that early 18th century European bakers were using square tin pans... |
Do fresh chilli peppers have properties that ground chilli peppers do not?
Usually when something is ground it can lose some properties, e.g. a lot of seeds can lose their oil.
Does fresh chilli contain anything such as oils or anything else which a store bought powder may not have due to the processing? | The main property that is different is that fresh chili peppers contain water. That means a significant difference in the kinds of flavors that are perceived when you consume them. Probably, most specifically, that fresh, "green" flavor and aroma that you perceive when using fresh. There are probably volatile aromatic... |
Which cooking device allows flexible temperature programming?
A typical electric oven seems both an overkill and insufficient to make baked milk or a home made diary product like joghurt or matzoon.
overkill: too big, energy consumption, might be needed for many other things if blocked for ours
insufficient: rarely c... | You can easily (and very accurately) do this with an immersion circulator, such as Joule or Anova. In fact, your application is an excellent one for what has become known as cooking "sous vide." |
What was this pickled vegetable which I was served at a middle eastern restaurant?
I was eating at an Iranian/Persian restaurant and they brought a bowl of pickles to the table. Among them was the usual wild cucumber, green tomato, pink turnip, etc. but there were also several strange ones I had never seen before.
Th... | I suspect that these will be pickled almonds. Almonds are a favorite ingredient in many middle-Eastern dishes. The green color and fuzz give it away, most other fruits like apricots and plums lack enough fuzz to be noticeable at the unripe stage and are very hard when unripe.
I found a recipe with this photo:
Are thes... |
Oatmeal pancake deflates
My wife's diet breakfast includes a pancake made only with:
one egg;
one spoonful of oat flour.
I also add two spoonful of water. I have tried different procedures to make it the best possible.
The best, so far, is to combine the yolk with the sifted oat flour and the water in one cup, whip ... | I've never made pancakes with this exact kind of recipe before (though I have made some that were similar, with eggs, no other leavening, etc.). My limited experience with similar recipes is that I ended up with a rather spongy result, not really a "light" pancake. Thus, it might not be possible to get a very light r... |
How much should a poolish increase in size?
I am making a bread recipe(White Flour with Poolish), according to Ken Forkish's Flour Water Salt Yeast. In the recipe, he indicates that the poolish should "triple in volume." When I tried making it the poolish increased in volume but not three-fold,; it is bubbly. Is ther... | A few things that could be going on:
0.2 grams of instant yeast is a pretty small amount. Even a little variation in measurement could make a difference in how fast it rises. Also, whether this small amount was well-distributed throughout the flour at the outset could affect the timing of the rise.
Is the yeast fres... |
Making dough fluffier
When I didn't have any bread in house I baked some dough of just flour and water.
I was quite pleased with the result but it was still a bit "compact".
If possible I'd like to make it more fluffy and absorbant.
Are there any easy things I can add to it to achieve this?
I know for actual bread I'l... | Just flour and water? Unless your goal is flatbread, like a tortilla, you are going to want to add some type of leavening. This can be fresh or freeze-dried yeast, or a starter culture. There are also "soda" breads that make use of baking soda and powder. Egg whites are also a leavener, though in a bread situation, p... |
How to remedy an over-brined turkey?
Left turkey in brine too long. The meat is very salty and I want to remove the salt. I do not know what to do to reduce the taste of salt. What is the process to reduce the overly salted taste? | Unfortunately, there's no easy way to get salt out of meat (or other types of food) once it's there. If the turkey weren't cooked yet, it's possible to try to put it in pure water (rather than brine), and gradually some the salt will come back out into the water. After sitting for a while, replacing the water with mo... |
How much can I change a NY cheesecakes recipe?
My sister recently started making NY cheesecakes (Baked) according to an online recipe she found. I assisted her in doing so, and every time I mentioned any kind of change we could make in the recipe she refused to even think about that stating "you should be loyal to the... | Many beginners in the kitchen get advice along the lines of “you can play around with cooking, but baking recipes shouldn’t be changed or you risk failure” or something similar. This is only partially true.
Whenever you consider substitutions, you need to consider what the purpose of the given ingredient is. This will... |
How can i bake multiple kinds of cheesecake at the same time in a spring-form pan?
I'm new to baking , so i was wondering how can i bake different kinds of cheesecakes in a spring-form pan at the same time?
Example:
i want to make NY cheesecakes with three different flavors in the same pan , say one is chocolate chees... | Before you start separating your pie, you need to be sure that your fillings all need the same baking time and temperature. If they are from the same basic recipe and just have some extra flavors, you should be ok, if they are smaller amounts of different recipes, check the instructions carefully or ideally, make them ... |
Is there a "color wheel" for spices
Are there "models" proposing relationships between spices as there are between colors?
(I understand that color is based on the physics of light and that there is no (afaik) "physics of flavor". I am using it as a metaphor)
I'd like to get more creative and adventurous with mixing s... | You are not the first to wonder about that and yes, there are “color wheels” approaches, two books for example are
The Science of Spice: Understand Flavour Connections and Revolutionize your Cooking by Dr. Stuart Farrimond
The Flavour Thesaurus by Niki Segnit
Not necessarily an endorsement of these specific books (t... |
What are basic concepts of fusion kitchen?
Are there any formal(izable) rules, or methods, or basic concepts in fusion kitchen cooking? | Fusion cuisine probably dates back centuries, as people and products migrated and influenced one another. Consider the development and spread of the noodle, for example. However the term "fusion" cuisine was probably applied in the 1970s in France and, slightly later, in America. The idea is simple. Ingredients and/... |
Why does my bread taste like flour?
TL:DR; My third attempt at making dutch oven bread from scratch still tastes like flour, although a little less so than previous attempts. Why?
My first attempt I tried this recipe by Tasty. I followed it fairly diligently but found that my dough was way too wet. I probably ended up... | Your photos each look like decent early attempts at bread making. I would encourage you to keep at it. While I think your process will improve (for example, you probably want to improve gluten development with further kneading or stretch and folds), nothing about your process would impact the flavor to the point of m... |
Which appliance to use for masala chai?
Many regions have special devices or at least custom namings to brew tea and similar beverages:
Teapot in Western countries
Caydalnik in Turkey
Samovar in Russia
Samavar in Kashmir
Is there any special appliance, either a corresponding naming of such for brewing masala chai? | In my house, we have a rectangular-cylindrical metal pot that is used to make only chai. It does not have a specific name, although the class of utensils that it comes from are called patila (Hindi), patela (Marathi) (attaching a picture)
. In my experience, most Indian households do have a seperate patila/patela for m... |
Is it safe to bake dough in a microwave?
I heard that meat isn't safe to bake or grill in a microwave because there may be tiny areas that contain less moisture and hence not cooked through as microwave cooks moving water molecules.
So what about baking a pie? Is it the same? I tried to bake something in a microwave... | First of all, just about any food of reasonable size is safe to be cooked in a microwave, assuming you do it correctly.
I heard that meat isn't safe to bake or grill in microwave because
there may be tiny areas that contain less moisture and hence not
cooked though as microwave cooks moving water molecules.
I'm n... |
Is there such thing as letting bread rest for too long?
I am pretty busy this week but I want to try making Augustweggli buns. The recipe says to rest the dough for 1 hour but does resting the dough a couple hours (eg. overnight) longer do anything to the dough?
Thank you | If you take a “fast” recipe and let it rest overnight, you will get overproofed dough. After what’s effectively eight times or more the expected time, you will have a rather yeasty tasting dough that has lost its inner structure - think of the way foam collapses after a while. It may or may not be able to do a comeback... |
To put aromatics at beginning or end of cooking?
I've read some answers say that you should put things like cloves, black pepper, bay leaves, etc. at the end of cooking a curry, as spices will loose their properties. I notice that Bangladeshi cuisine always uses these items at the very beginning of cooking. Why so? ... | Just like many other ingredients, when spices are added to a dish is a function of what effect you want them to have on the final dish. If you want deep, well-integrated flavors, or even undertones, you add them early so the flavors meld into the product. If you want a more pronounced flavor or an aroma, they are add... |
Why caramel crystallize after adding butter?
This weekend I tried making salted caramel following a recipe from Bon Appetit's Test Kitchen (The caramel part from https://www.bonappetit.com/recipe/salted-caramel-chocolate-tart).
I noticed a little foam during the caramel formation but it did not give me much trouble at... | Acids, such as cream of tartar, can interfere with the formation of crystals by inverting sugars. Without it, you need to be more careful/lucky...
To quote Cooks Illustrated [It's for simple syrup but point still holds]:
Simple syrup crystallizes when enough of the sugar molecules stick to one another that they becom... |
Sources or name of study concentrated on basic ingridient combinations for basic recepies
I am new to cooking and I was always wondering if there is a study for the amount of time to cook different type of styles:
What are the most basic ingredients to make a batter for deep frying?
What are common cooking times for ... | It seems to me that Ratio meets your needs:
Ratio: The Simple Codes Behind the Craft of Everyday Cooking Paperback – Sep 7 2010
by Michael Ruhlman (Author)
Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the begin... |
Fast cooking bone broth
I have some deer bones I would like to cook into broth. All the recipes I found call for slow cooking many hours. Is it possible to fast cook it on a stove top (1-2 hrs max)? | Yes, you can, if you use a pressure cooker. You can easily create stocks and bone broth in less than an hour. I prefer this method. I make all my stocks in a pressure cooker. I save a lot of time, and the flavor extraction is excellent. I ramp up the alliums, because their flavor tends to get muted in the pressure c... |
Pasta cooking time
Do different types pasta cook at different times (brand, shape, whole wheat)? I know there is no exact science to cooking in general but I was wondering if there is a statistical difference in the respective cooking times. | Pasta definetely does have (sometimes vastly) different cooking times. Thin noodles like angel hair spaghetti might be done in 3 min, and al dente in 2 min, while e.g. penne rigate or rigatoni often need 10min+. Whole wheat noodles also tend to need to cook longer for the same pasta type, and often don't get as soft as... |
Pork vs chicken ramen
I frequent a place that makes thick tonkotsu (pork based) ramen, so that is my point of reference. But I recently tried a new place that only makes chicken based broths and, for the same size bowl, I found it to be extremely filling to the point of being uncomfortably full
How is chicken broth ty... | We don't know since we don't have the exact recipes, but I have a few good guesses.
Pork broth is made by boiling pork bones, so the thickness comes from the extracted collagen. Chicken broth is usually made by boiling chicken carcasses, which is mostly meat and bones. That will make a lighter broth since there's not a... |
Salmon cooking time
What is the best method for determining when salmon is cooked? I usually just eyeball it and look at the color and texture but some of my friends use a cooking thermometer? I was wondering if there were some advantages for using one method over the other. | In terms of determining whether the salmon is raw or not, each method is equally effective (assuming that your “eyeball judgement” is sound). However, if you want to fine-tune the degree to which the salmon is cooked (medium-rare, well-done, etc.) then I would suggest using an instant-read thermometer. It takes a littl... |
Preventing Warping when Roasting at High Temperature
I like to roast in a gas oven at 400F for extended periods. Ex: I will cook large batches of bacon at 400F for about 35 min, and large batches of Brussels Sprouts at 400F for 60+ min (with stirring). I have a large, gas convection oven.
A challenge I experience is... | The bottom surface of the pan will expand as it heats. The edges will also expand but they won’t be able to expand as much as the bottom surface. This will cause the warping, even cracking.
As you have mentioned one way of avoiding this is having one or two edges, as the cookie sheets would have. These pans will not cr... |
I am sensitive to Caffeine, how could I prepare a chocolate-like sauce?
I am sensitive to Caffeine as I suffer from a rare sleep disorder; I don't consume anything with caffeine rather on rare occasions.
I miss the taste of Chocolate sauces such as Hersey's.
How could I prepare a (vegan) decaffeinated chocolate-like s... | There's actually very little caffeine in chocolate. So little in fact that decaffeinating it in any kind of economical fashion is next to impossible. Scientists have done it in the lab, but doing it on a scale where you could actually buy it at a reasonable price remains out of reach for most. If you feel like chocolat... |
What's the best way to keep cover of a pan slightly opened?
If you need to keep cover of pan or bowl slightly opened during cooking, what's the best way to do this. May be there is devices for that, if so preferably non-metal. Specifically glass bowl like Pyrex in a microwave. | Tilt the lid.
It will stay where you put it… approximately.
See pan top left & pyrex bottom right; they will stay like that all day if needed
If it really refuses to stay, then wedge a spatula [or any other bit of wood or plastic (& of course, not metal if it's going in the microwave) of any appropriate size]* in it, ... |
How to know when pickles are pickled correctly
I've made a small batch of pickled Japanese Turnip (the small white ones) based on this recipe.
1 cup vinegar, such as white, apple cider, or rice
1 cup water
1 tablespoon kosher salt or 2 teaspoons pickling salt
1 tablespoon granulated sugar (optional)
I did not add ot... | "How can I know if the pickles were pickled correctly": Based on whether they taste good to you. With refrigerator pickles like this, you don't need to worry about them fermenting incorrectly or growing the wrong kind of microorganisms. If you think they're too vinegary, reduce the vinegar content.
FWIW, a 1:1 ratio of... |
Ingredient Ratios for Homemade Milk Chocolate
I am experimenting with making chocolate.
From the research I did, the best starting point I got for ratios for normal "70% dark" chocolate is:
30% Sugar
38.5% Cocoa Butter (55% Butter of 70%)
31.5% Cocoa Solids (45% Solids of 70%)
I reckon I successfully made some dark ... | Like Sneftel said, whey powder is NOT milk powder. Whey powder is created using curdled and strained milk by-product. It's closer to cheese than it is to milk.
Milk powder is just evaporated milk.
With that out of the way, if I were to create a ratio by making modifications based on your ratio it would be: 30% sugar, 2... |
Can I re-whip whipped cream?
I whipped some cream with soft peaks and put it in the fridge. A few days most of it has collapsed and is liquid. Can I re-whip it effectively without adding more cream? | If you try to re-whip the cream now, it'll likely turn into butter, not whipped cream. The initial whipping process has already caused the fat in the cream to coalesce; further whipping now will complete that process, similar to if you had over-whipped the cream in the first place. |
Safety of candies with cat in house?
I had several candies in individual plastic bags. I assembled paper bags to group together various candies to give to my classmates. I did this on a carpeted floor, with the plastic bags of candy over copy paper (occasionally touching carpet) and the paper bags that they would go i... | I don't see any risk with the candy itself, as you state that it is individually wrapped. The only issue I see, and it is probably a fairly low risk issue, is if you have classmates who are severely allergic to cats. I suppose there is potential for the bags to pick up some cat hair...but, now I am getting dangerousl... |
Is Irish buttermilk different from Estonian buttermilk?
I'm Irish but living in Estonia. Just now, I decided to make some soda bread which I have made a couple of times before. I bought some "pett", which Google translate and a professional chef told me is the translation for buttermilk, but what I got was closer to y... | Just to confirm what Joe said with some sources, the Estonian Dairy Association confirms that Estonian buttermilk or pett is a fermented product. That is, one takes milk and adds a culture of lactic acid bacteria (similar to how yogurt is made, though typically buttermilk is fermented with slightly different bacteria ... |
Is this some kind of warming oven?
These are two chef's kitchens. In both images, there is a small oven(?) on the stainless steel shelf above the main oven. In each image, it appears to be the same device. Any idea what that is and who makes them?
Looks to be some sort of warming oven? | Its a salamander. Its just a small broiler like the one in your oven. |
How to prevent dumplings from sticking together
I tried cooking dumplings for the first time a while back. Now I am trying for the second time.
Last time I made them, I used fresh pasta wonton wrappers. I set the edges of the wrappers and then folder them over. There was water getting all over the dumplings.
Then I pu... | You can't let the dumplings touch after you make them, just keep them spaced apart until you cook them. I'm not a fan of boiling, I prefer steaming them or frying/steaming as described by @user245427 instead, however if you do boil them you can keep them from sticking using this method:
Use a big pan with plenty of wa... |
Glass bowl safe in pressure cooker?
I have this Anchor Hocking glass bowl that I am thinking of using in my pressure cooker, curious if its safe or not? I used it in the microwave no issues.
I plan to throw some chicken in it with no water in the bowl, but outside the pressure cooker. I want to absorb any juices
Is t... | Assuming that you are talking about a tempered glass bowl that is marketed as microwave, dishwasher and oven safe, there should be no problem in the pressure cooker. For glass vessels, the most critical uses are rapid temperature changes and uneven heating, the surrounding pressure isn’t an issue.
I recommend the foll... |
Making a vegan potato-puree like course without whole potatoes
I live in Thailand in which potatoes in retail supermarkets can be a bit expensive because of a bit low demand due to low traditional usage in local cuisine. In my opinion in Thai bazaars the price is likely to be a bit lower though. Although, it would be ... | You're vague about what's available at a reasonable price in your area, but there are plenty of things that are used to make vegetable mash:
Root vegetables. (Turnip, parsnip, yams, sweet potatoes, rutabaga/swede, carrots)
Winter squash. (Pumpkin, butternut squash, acorn squash, etc.)
Cauliflower
None are necessari... |
Is adding garlic powder to pasta with oil safe?
Semi-food related but wasn't sure where else to post it.
I was just cooking up a quick late night meal and ended up throwing a little garlic powder onto my pasta (which already had a small amount of olive oil on it) after eating it I found out about botulism and it's cau... | Doubtful. The botulism risk usually arises from long term storage of garlic cloves in olive oil under anaerobic (no oxygen) conditions. You with your garlic powder are nowhere near those conditions. Cooks cook garlic in olive oil all the time, with no ill effects.
Promoted to answer as requested. I was not sure where ... |
Do I need to rip the leaves off mint?
I enjoy putting a bunch of mint leaves into my salads, but I'm lazy and I get bored tearing the leaves off the stems to put into my salad. I am tempted to take the entire bunch of mint and chop it up, stalks and all.
Can I get away with this shortcut? Is this a bad idea? Will th... | You probably don't need to remove the stalks from the leaves, especially for young plants. However, the older and stronger the stalk becomes, the less appetizing it will be, in my opinion.
To rip the leaves off easily, especially with thicker/sturdier stalks, just start at the top of the stalk and firmly pinch it. Then... |
Properties of potassium carbonate as leavening agent
We have a gingerbread recipe calling for potassium carbonate (vulgo baking potash). One year I replaced the baking potash with baking soda 1:1. It worked fine.
Later I researched what the supposed differences are and found a claim that you may leave the dough up to ... | I've never heard of any preservative effect of potash, the reason it is still used in traditional recipes is the ashy flavor it imparts. That smokiness is not to everyone's taste, baking soda is a perfectly good substitute if you prefer the end result.
You can refrigerate baking soda leavened cookie dough for 3-5 day... |
Is there a significant difference between Indian and Chinese star anise?
I’ve just bought some star anise, but I'm not sure of its origin. It smells zingy which kind of reminds me of Chinese food.
Taste-wise, is there a difference between Indian and Chinese star anise? I wanted the Indian one, as per a recipe, but I... | In my experience, star anise is star anise. I don't think the origin matters much for your recipe, but there might be a marginal difference. I've never paid much attention to the origin of my star anise. |
Is this kebab roll ingredient referring to the seed, outer star or both?
I am referring to star anise. This is an ingredient list for store bought kebab rolls(I think they’re also referred to as sheek kebabs). I’m under the impression that the seed and outer star if star anise have different flavour profiles. When ... | This likely refers to the ground spice, and probably the whole thing. Spices used on an industrial scale are usually sourced economically. In other words, the most inexpensive ground star anise. It is likely that this is the whole thing ground up. |
How much star anise should I add to a stew?
I’m making a stew with about 700 grams of meat and it will have a lower rather than higher amount of water. I will be using star anise for first time and I hear a little bit can over power the whole stew so you should start small.
I’m guessing with a stew you should add t... | Star anise is fairly potent. For me, it is in the same category as cloves, in terms of potency. I would use one "star" for starters. Adjust from there. |
Considerations for frying a Turkey in Arctic Weather
How does extreme cold (think wind chill of -40°F (-40°C) to maybe -80°F (-62°C) affect deep frying a turkey? Can it be done, and if so what do I need to keep in mind? | I'm assuming you are using a turkey deep fryer and your question is what are the considerations in doing so in extreme cold. You can fry a turkey in extreme cold temperatures, you just need to crank up the burner to make up for the heat loss. Your oil temperature is going to be 350°F, if you were cooking it in +40°F y... |
Which lasts longer: ground or unground coffee?
Which lasts longer: ground or unground coffee? And why?
It would seem unground lasts longer because less of it is exposed to air. Is this true? | That's correct. The greater surface area of ground coffee allows more trapped carbon dioxide to be released, taking aroma compounds with it, as well as making way for oxygen in the surrounding air to oxidize the aroma compounds and coffee oils. |
Common term for "roughly-grind Semolina" (as used to make couscous)
A course common in all North-African coast cuisines is Couscous, which is made of "roughly-grind Semolina" lightly cooked or steamed with a bit of water and salt;
Very often, a vegetable based stew is poured upon the Couscous and then served.
A more... | The question seems to confuse some terminology. Let's first clear some things up.
Bulgur is NOT a grind size. It is a process. "Bulgur wheat" (in English anyway) refers to whole or cracked or crushed wheat berries that are parboiled and then dried. There are various sizes of bulgur sometimes available (e.g., coars... |
How to fry crispy chips but not too brown?
I recently got a mandoline slicer and started doing some potato chips. They come out great but I wish they were a bit less golden/brown. I tried removing them from the oil earlier but they come out not 100% crispy and a bit soft in the center.
Any tips to get 100% crispy chip... | Thickness is important and there are different strategies for dealing with different thicknesses. But if you're having a problem getting them dry and crisp in the center before the exterior browns too much, there are a few standard suggestions. In order of complexity/extra work:
Make sure you're frying at an optimal... |
Does instant pot cook meat thoroughly?
I forgot to use a thermometer to check my pork stew. I guess most people don't bother but now worried since I didn't check it after cooking. It looked very well done but had cooled down a bit after waiting to let the pressure release on its own. I cooked it for 28 minutes on the ... | Pressure cookers work by increasing the boiling point of water, and then boiling it. The higher the pressure, the higher the temperature water boils at. The pressures an Instant Pot works at raises the boiling point of water by roughly 20 degrees F at low setting, and 30 at high setting (10 and 15 C roughly). At sea... |
Microwave cooking time with porcelain/stoneware container rather than plastic
Would the cooking time change if I microwave some food in a porcelain or stoneware container rather than plastic?
More details (if you have time to waste)
I generally do not like to put plastic in the microwave. I had some accidents in the p... | Yes, it's likely to change the time. There is no way to predict how it will change it, though, since it is a combination of the material, mass and shape of the vessel. So you'll have to test it for each vessel you use. |
Is there a Scoville scale for "coldness" (e.g. mint)?
Certain foods taste hot like peppers and are measured by the Scoville scale. Some foods also taste "cold". Mint is the main one that comes to mind. Is there a similar scale for this kind of taste?
If there isn't (or maybe even if there is) is there any reason we co... | There are thermal sensation scales, and they are applied in food research too, although their primary use tends to be focused on clothing or environment. They tend to be categorical rather than ratio scales, and don't depend on the presence of a single compound the way scoville does. Despite checking several likely sou... |
Thin chutney batch from a year ago
I located several jars of our home made tomato chutney from a year ago. It was a thin batch tho the taste is ok. Can we tip all contents back into a pan and either reduce or thicken with flour , and refill the jars for further months of storage? What’s best to do ? | There is no general safety rule against reusing canned food in a new batch of food-to-be canned. For example, I have seen recipes for home-canned tomato sauce based on tomatoes bought in a commercial jar. So, that would not be a limiting factor.
What is a limiting factor is 1) the safety of the original canning proces... |
Safety of cake in oven with faulty thermostat
My new apartment's electric oven has a faulty thermostat. I made a cake from scratch, which took two hours to bake. Yesterday, I made a box mix cake as a gift, which took well over an hour to bake. I'm now concerned for the safety of the recipient. Is it safe to eat a ca... | First, we have to clear up a common misconception here. The safety of a food product is not the same thing as the sum of the safety of the ingredients that went into it. Neither is it the same as their minimum, nor is there any easy-to-apply rule where you arrive at the safety of the product by looking at the safety of... |
Smen - Moroccan fermented butter.. best clarified or not?
I am making a 20kg batch for my niece's birth (I like the old traditions of the world!), and was wondering if anyone could direct me.
There seems to be recipes calling for fresh butter (https://www.thespruceeats.com/smen-moroccan-preserved-butter-with-thyme-239... | Clarified butter has had most of the water removed and so has a much longer shelf life than fresh butter. I assume this is why it is often found in the cuisines of warmer climates.
Water is required for fermentation so if the butter was truly clarified it would not ferment. That's kind of the point of clarified butter.... |
Utensils for stir frying ground beef
I stir fry a pound of ground beef on a stove-top pan (made of ceramic titanium) on a daily basis. That is my "cereal" meal.
I use a spatula and a second one that looks like a large spoon (all nylon) to do this.
But is there an ideal utensil?
Pictures for reference
What I currently... | I haven't cooked beef for a while, but a wooden spatula works very well, as it can break up clumps and is safe for non stick. I prefer the straight shape of the one I've got to any of my nylon spatulas, that are more designed for lifting.
The second implement matters less, but I may use a slotted nylon spoon so it's re... |
What type of flour is this?
I asked for "brown" flour at my bakery and they gave me this but I am not sure if it is whole wheat flour since it isn't white enough like I thought it would be. Is this whole wheat flour or something else, it's also pretty coarse compared to other flours. Any thoughts? | I'm not sure what you mean by "whole wheat" flour. If you truly mean wholemeal flour where all the germ and bran are left in, then it can definitely look this color and texture. The variety of wheat can also influence the color (e.g., harder wheats are sometimes darker).
The term "brown flour" is ambiguous, but I kno... |
How to tell pre-sliced, raw mutton from beef?
Given two plates of raw, thinly sliced meat (e.g. hot pot or Korean BBQ), how can one reliably disambiguate beef from mutton?
Both appear as thin slices of red meat, with similar texture and marbling. Tasting them is not an option, nor is asking someone involved in prepari... | What you are asking for is a classic task for learning pattern recognition, also known as the "chicken sexer problem" (derived from the people whose job at a farm is to throw recently-emerged chickens into one crate if female and another if male). The way to learn this is only one: practice. And not being able to taste... |
What are some cheap types of meat that are suitable for a stir fry?
I'd like to start purchasing more meat from organic farming for my stir-frys, but the price level for high-tier cuts like chicken breast is almost unpayable, so I'd like to look into alternatives.
I don't care about which animal the meat is from, and ... | The problem with a lot of cheap cuts is that they are not really suitable for stir frying or other short cooking methods because they are less tender, more muscular, more sinewy. Instead, cheap cuts from e.g. beef often end up in pot roast dishes, where they can soften up and become really good.
That being said, a few ... |
Melted chocolate wafers
When I make crunchie bars my melted chocolate that covers them goes white if I put them in the fridge. Will cocoa butter chips help that issue. I'm not sure why the chocolate goes milky white on areas. If I add cocoa butter chips make a difference | Chocolate turns white due to "fat bloom", that is, the fat content of the chocolate wanders to the surface and crystallizes into this white bloom that you observe. This can be avoided if you cool your chocolate in a cool, but not cold spot. 18 °C or about 65 F seems to be the sweet spot for this. Source here.
Alternati... |
Is it possible to infuse piperine of Black pepper into oil?
Is this possible? From my understanding one would need to freshly grind the black pepper into an oil and heat it, however due to the volatility of piperine it would be lost during the heating and so wouldn’t infuse.
Is there any way to infuse piperine from b... | Oil is used to extract pepper flavor, as piperine is relatively non-polar. Its solubility in water (a polar solvent) is only 0.04 grams per liter. It is more soluble in less polar solvents (67 grams per liter in alcohol, for example).
A related post:
How to infuse black layer of peppercorn into an oil?
Piperine has am... |
How to not make my macarons rip?
I just made a batch of macarons. This is my third total batch of them, and they become increasingly better - alas compared to my previous batch, these don't show much if any improvement even though I've changed how much I mix the macaron mass and how I pipe them.
Recipe:
~150g egg-whi... | While there is no standard, products marketed as Almond Meal typically have larger grains than products marketed as Almond Flour. I am not sure if this could be the cause of your problem, but I would recommend trying an Almond Flour, or grinding your Almond Meal in a food processor.
Also, I notice that while your secon... |
Are soft boiled eggs and poached eggs identical?
Today I heard from a friend, that poached eggs are simply glorified soft-boiled eggs and that there is no way to distinguish between the two except for the form. The only reason anyone does poached eggs is because soft-boiled eggs are kind of hard to peel.
He then told ... | I'll answer the question in your title. Poached eggs are eggs, removed from the shell when raw, and cooked in a liquid. The consistency of the yolk can vary depending on the poaching time. The consistency of the white is generally the same each time. Poaching usually happens at a temperature below the boil.
Soft (or ... |
Sous vide top side beef joint - set temperature lower than it should be
I am new to sous vide and am currently cooking a relatively cheap cut of beef (~1kg of top side beef joint). The beef is in a vacuum sealed bag and has been cooking for about 5 hours at a temperature of 54.5°C with an aim 18-24 hours total. I have... | You should be ok. You could err on the side of a longer cook. Your main concern between 50C and 52.3C is Clostridium perfringens, which, according to Douglas Baldwin can grow at up to 52.3C (other pathogens of concern stop growing at 50C). He further points out that listeria is the most difficult pathogen to kill, bu... |
Why do canned beans have less FODMAPs than dried beans?
Several sources have claimed that canned beans (after discarding the water in the can) are significantly lower in FODMAPs, particularly galacto-oligosaccharides, compared to cooked dried lentils. I'm interested in reducing galacto-oligosaccharides as a way of red... | Why would canning reduce this process further [than soaking]?
Because canned beans are cooked. Cooking adds to further breakdown of many flatulence-causing elements. In fact, if the primary concern is flatulence and indigestion, several authoritative sources have recommended skipping soaking and just using longer coo... |
Why is my home-made feta cheese bland?
I tried making feta cheese yesterday. I used a mesophilic culture from a well-known cheese supply house and it doesn’t have the “bite” I like with feta. The company I ordered my original kit from is no longer in business. What culture is recommended for a feta cheese, or what did... | Just one day?
Feta is assembled in one day but it is pickled in a brine for at least a week. Recipes I've used call for 10 days.
This time gives bacteria extra time to work and make the product more sour.
I've had good success just using buttermilk as my mesophilic starter. I suspect your starter will be better than mi... |
Finishing pre-cooked prime rib, day-of?
I’m ordering a 6lb. bone-out prime rib roast from a local butcher. I want to have them season and (mostly) cook it for me in their rotisserie on Christmas Eve (pickup at 4pm) so I can just finish it quickly in my oven Christmas Day (12pm).
I have a couple questions:
what intern... | Two stage cooking is generally not a safe practice unless the food comes to at least 130-140F during the first stage, held there an adequate amount of time to kill off bacteria, then is chilled quickly, and then reheated relatively quickly. Commercial food service has a lot of fairly complex rules dealing with these s... |
Can I use baking powder in place of baking soda for dipping pretzels?
I made pretzel dough and its ready to be shaped.
Somehow I have no baking soda left. Can I use baking powder in place of baking soda? Or is there something else I can use for the dipping step?
What will happen if I just skip the dipping step? | No, you cannot use baking powder to dip pretzels. To get their characteristic color and crust, pretzels are traditionally boiled in lye. Another alkaline solution, i.e. those containing a base, can be used as well. Let's look at how baking soda and powder are used as leavers:
Baking soda is a base (namely sodium bicar... |
Can salted butter be used to make lemon curd?
The recipe I want to use to make lemon curd specifically calls for unsalted butter, while many other recipes I've looked at either also specify this, or simply say 'butter', making me unsure whether they mean salted or unsalted butter.
Where I live butter is very expensive... | Often, at least in the US, recipes will specifically call for unsalted butter, then call for salt to be added to the recipe — which causes many to scratch their heads.
There are three main uses that come to my mind for salt. One is to impart a salty taste. The usage in butter is primarily a secondary one, and that is ... |
How am I meant to use these trays that came with my oven?
A Turkish oven we recently purchased has no thermostat, but it did come with two metal trays. They are like (American) broiler trays but without a cooking rack.
I could believe that they are just broiler trays, but (1) there are two of them; (2) I believe I hav... | Unlike American ovens, some European ovens come with built-in baking trays. These are designed to slide in and out using the oven rails, and take the place of sheet pans that you would put on top of a rack in an American oven.
They're actually quite convenient, except that there's only two of them.
For example, if you... |
What is the difference between using hot water and cold water when making regular pastry?
What difference in texture and taste does using hot water make to pastry? How would this compare with a standard recipe (flour, butter, salt, egg, a little cold water)? | For shortcrust and puff pastries, the aim is a light pastry. This needs the flour to stay well mixed with the fat, and as little gluten development as possible. Therefore we add as little water as possible, and keep the pastry cold. Using hot water would just melt the fat. So I would not recommend it.
On the other hand... |
Commercial part-baked baguettes
It's possible to buy 'part-baked' baguettes in the UK which are intended to be heated in a hot oven, say 220C (430°F), for 10 minutes before serving.
Does the dough or crust undergo any significant cooking (i.e. a chemical change in composition) in the final step? Or is the only purpos... | Pre-baked baguettes are typically not browned at all when you buy them. If there is a crust all all, it is still very soft and mostly the same colour as the inside of the bread. The main chemical change undergone by cooking them is browning the outside. The inside is slightly undercooked when you buy them, to make sure... |
Hot water vs warm water for hot chocolate
First off, I don't normally do hot drinks. I don't like coffee or tea, and I only drink hot chocolate/cocoa or hot cider on occasion, so I really don't know what could make a difference in the flavor of using really hot or boiling water to make hot chocolate versus using hot t... | There are two good reasons to use boiling water in hot chocoolate.
The first reason is that boiling water helps drive off chlorine which is added to the water supply. This won't work with some chlorine treatment, and of course isn't necessary with bottled or other unchlorinated water, but for standard free-chlorine tre... |
Freezing meat in Tupperware vs freezer bag
What's the difference between freezing meat (mainly, but vegs not excluded) in a Tupperware instead in freezer bags? Does the space and air between the meat and the recipient imply any change in texture, taste?
I'm conscious about the environment, but I also think it can be m... | "Water and foods freeze differently", according to the Penn State Extension. First, you want to freeze items as quickly as possible. The faster the freezing, the smaller the ice crystals in your food. The smaller the ice crystals, the less damage to the cell structure of the food. Remember, your freezer will go thro... |
Is there a frosting that's sweet like American Buttercream but textured like Italian Meringue Buttercream?
I know a lot of people find storebought frosting like Betty Crocker's to be vile anathema... but I love its taste. For me, the sweeter the better! Which is why I was disappointed when I made a batch of Italian m... | My wife uses whipped cream frosting, which is quite smooth and soft.
Basically it is cream-cheese frosting with whipped cream added in, and then beaten with a wire whisk beater (easiest to do in a cake-mixer).
A basic recipe is:
8 ounces cream cheese
1 cup powdered sugar
2 3/4 cups heavy cream, cold
Instructions:... |
Undercooked areas in chicken breast even though thermometer reads 165 degrees in thickest part
I pan fried chicken cutlets and stuck the thermometer in the thickest part and it read 165 degrees but when I ate a bit there was a small spot of pink, slightly raw tasting chicken, kind of on the side. These were fairly thi... | If the raw spot was in a thin area, I'd suggest that it was caused by the pan frying method.
A thin spot could leave a gap between the surface of the pan and the meat itself, and so not absorb much heat.
To reduce these indentations, you can mechanically reshape the meat before cooking (e.g. squash down the higher part... |
Can I substitute salted for unsalted butter in chocolate fudge?
My recipe calls for unsalted butter but I only have salted butter on hand. Will this be a problem in the taste or consistency of my fudge? | Provided the butter is not too salty, it should not affect the consistency or setting, but it will add an extra flavour dimension to the fudge. I don't know what ratios you will be using, but salt and sometimes chilli is added to chocolate to add extra flavour. Personally, I would not find a little bit of salt to balan... |
What is the best substitute for sherry vinegar?
I want to make an Ajo Blanco soup and one of the ingredients is sherry vinegar, but where I live I didn't find it to buy it. The recipe calls for 2 tbsp. I have never tasted sherry vinegar, so I have no idea how I can replace it. Can someone help me? | Other than balsamic vinegar and Chingkiang vinegar, all vinegars are reasonably substitutable for each other. White wine vinegar in particular will substitute well for sherry vinegar. (So will malt vinegar or cider vinegar or whatever you have lying around.) |
Faulty recipes: omitted ingredient or unused ingredient
I'm looking at ways of enhancing the production of my recipes, and a couple of quality control items have come up.
I've seen recipes where there's an ingredient that never gets used; and some where the instructions call for an ingredient that was never listed. Th... | To enhance the quality of your recipes, you need to have someone proof read them and execute the recipe; the second part, you should be there and record everything the testers do or not with your recipe.
To pick up errors and typos in existing recipe, you just need to proof read the recipe and apply whatever experience... |
Marinade and Smoke Chips
I am planning on doing a pork crown for Christmas and have zeroed in on this recipe, which calls for a marinade: https://www.youtube.com/watch?v=ZhgZN1zoLTE
I also would like to have a smokey flavor, for which I plan to use wood chips on my gas grill.
Will the smokey flavor play well with a ma... | Marinating means that your product will be in the marinade before cooking. It is a surface flavor application. It does not seal in juices, nor does it penetrate the protein. Marinate as you would for grilling. Grill/roast (with smoke chips if you wish). You are not technically "smoking," but that is beside the poi... |
Are chilies a common ingredient in Italian cooking?
I just read this article in CNN "Eating chilies cuts risk of death from heart attack and stroke, study says" and when I read this line:
Carried out in Italy, where chili is a common ingredient, the study
compared the risk of death among 23,000 people, some of whom... | Disclosure: I am Italian but no professional, so what I will say is based on my own experience and could be inaccurate/wrong.
There is sure plenty of use for chili peppers in italian cousine. It is really traditional in the southern region of Calabria and close ones, but it is used throughout the whole country.
Togethe... |
Dry seasoned popcorn in oven
Is there a way to dry homemade seasoned popcorn ?
I used this recipe and the popcorn felt soggy. Can I dry it in the oven ? I am just afraid of the popcorn burning if I put it in the oven at 350F to dry. | Yes, oven drying is fine. Depending on how much liquid is on the popcorn, 15-30 minutes at 300 F should work. Mix the popcorn around a couple of times during this process.
Keep in mind that hot popcorn will seem soggier than it will be once it cools. When checking for doneness, let a piece cool for a little while befor... |
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