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Is it possible to make taste of raw oily salmon less pronounced?
Some varieties of salmon like Oncorhynchus gorbusha are preferable to consume raw, they have great flavor even without any seasoning. Other varieties with dark flesh and high fat content when raw seem almost intolerable to me. Is to possible by some curi... | My suggestion would be if you don't like the taste don't buy the fish in the first place, however if you have bought fish and then found out it's too strong a flavor there are a few things you can do:
A squeeze of lemon: acidity is a well known and frequently used way to cut fatty, oily flavors
Sugar rub: coating the ... |
How to clean pulp collector of a fruit juice extractor
Not sure if my problem is directly related to home improvement, but this problem at home is making trouble for me.
I have a New Life juice extractor of model FJU-30W-310 which has a pulp collector like this:
The pulp collector is beneath a rotating disk. The prob... | Before migrating the question to cooking.SE, someone commented on the home-improvement.SE like this:
That comment was true. I pull off the rotating center part a bit and it just came out of its plastic lock system. Locking system looks like this: |
Seasoned Cast Iron NOT being Non-stick
I've seasoned my cast iron for about 6 times after I got it. It is a 10" Lodge skillet. I used flaxseed oil for seasoning the cast iron pan. Followed every step found on the web, thin layer, baked at 400 degrees F for about an hour. There was no problem seasoning the pan. It had ... | Don't use flaxseed oil, it's one of the worst.
Something I only discovered recently is it's not just the smoke point you should be concerned about, it's the iodine number. This is important when it comes to the oil's polymerisation to make your coating. The lower the iodine number, the harder the resulting polymer fini... |
Help making multigrain bread for first time
Just bought a home bread-maker and I would like to try baking a multigrain bread which recipe is included in the machine booklet. The ingredients of the recipe, which include 3 kinds of flour, are written below:
Flour (240 g).
Strong whole wheat bread flour (140 g)
Graham f... | Is correct the assumption that in my recipe plain flour should be just white flour?
It's tough to know without context, but given that "flour" is contrasted in your recipe with "strong whole wheat bread flour" and "graham flour," it's reasonable to assume that "flour" likely just means a standard white flour.
If that i... |
Problem with crepe batter collecting on spreader
Ok so here’s the deal, I’ve already read the thread someone else posted about “how can I spread crepe batter before it cooks”. I’m having a different issue and I’m at my wits end. Here’s what I’m using... Krampouz CEBIR4 crepe griddle, wooden spreader, Krampouz round gr... | I have the an earlier model of this griddle, and have made hundreds of buckwheat crepes (galettes) on it, so here's some advice based on my own experience.
Your answer is in your description: "After a lite greasing of the surface I pour the batter on and as soon as the batter hits the griddle the first problem begins w... |
What's the better substitute for Shaoxing wine?
We've had a number of questions about Shaoxing wine, including this one. However, I have one that I haven't seen directly addressed either here or on the outside websites I've been able to find:
Is straight dry sherry actually the best substitute for Shaoxing wine? Or ... | I think mirin is going to be sweeter than shaoxing wine. This link however has much more information about shaoxing wine, and they say that a Japanese sake, sherry, or even a white wine could be substituted depending on context.
This is outside the scope of the question, but have you checked Uwajimaya? |
How to remove hardened dough from hair?
Besides cutting the hair or applying conditioner or oils, what else can be done to remove hardened dough from hair?
Would vinegar dissolve hardened flour?
Update: The lump is an odd consistency: between a live dough (super gluey) and tough and with a slight give, very slight. I... | Ouch, sounds rough.
Soak it in cold water. This may be awkward; depending on how thick the dough is, it might require soaking it for an hour. But it's really the best way. |
How are you supposed to eat ribbon candy?
This seems a bit of a silly question to ask, but I'm a bit confused, so I'll ask for help. I was gifted a box of Hammond's assorted classic ribbon candy for the holidays. I've never been much of a fan of hard candy of any sort, but I was curious to at least try some of this ... | The ribbon candy that I've had (and made) is an inch wide but only maybe 1/4 inch thick. It is very easy to break off just half a bend that fits in the mouth. There might be some errant shards but not full-scale shattering.
The appeal of ribbon candy over other hard candy is the appearance. Even when it is meant to be ... |
How do I heat up pre-made crepes with cognac?
I bought some pre-made crepes from the store the other day. I know that when making crepes, cognac is used. The advice I found online points to heating the ready-made crepes in the microwave (I don't think this is a good idea) or the oven.
I happen to have some cognac, and... | Given that you ask about flaming cognac, I'm going to assume that you're making Crepes Suzette.
If that's the case, it's not complicated. Follow the recipe I just linked; you'll see that even though it includes making crepes from scratch, that's a separate, first step. You then heat the crepes in the orange butter an... |
Using a deep fryer for fish
Does using a deep fryer for fish effect
1: the taste of other things fried in the oil.
2: how frequently the oil needs to be replaced or stored between uses.
In short do I need separate oil for deep frying fish and vegetables, pastries... ? | Yes, Yes, and Yes.
Citations:
If you plan on offering seafood as well as other proteins you will want a separate cooker to prevent the dreaded fishy taste transfer.
Typically, once you fry fish in the oil, it tastes like fish, which might not be a flavor you want in your fried chicken.
A fish and chips concept risks n... |
When can I use a cake recipe to make muffins?
I wanted to know what are the rules for using a recipe of a cake biscuit to make muffins. I understand I need to adjust the time of baking. Is there anything else I need to bear in mind?
The recipe that prompted my question is https://veggiedesserts.co.uk/best-vegan-chocol... | I can suggest two and a half ways to check.
Muffins are closest to pound cake. The closer the base recipe to a pound cake (1:1:1:1 sugar:flour:eggs:butter by weight), the more likely that it will give you something muffin-like. If there is a liquid added, this can still work quite well.
By thickness. If a recipe is ... |
Should I salt water for cooking pastas based on the volume of water or amount of food?
I was wondering if I should estimate the amount of salt I need proportionally to the volume of water or to the amount of pasta? | The water....but no need to be super precise. You should be able to taste the salt. Under or unsalted pasta water results in a flat tasting pasta. However, it is possible to over salt the water, resulting in over-salted pasta. |
Is it always possible to visually determine if it's gas or electic stove?
I saw stoves with flat glass-like surface and there red glowing circles inside when they're on. Are those a gas stoves? Are there gas stoves with fire inside or those flat stoves are all electric? | Gas stoves will always have "open" heating elements because the gas requires oxygen in order to burn and generate heat. Anytime you see a closed, glassed-over heating element, the heat is electric in source. However without more information about the design of the stove, it can't really be determined whether the heat i... |
Can mold spread to unopened butter?
My daughter left a crockpot of food in the refrigerator for over a month. Mold was crazy bad in the crockpot. 3 packages of unopened butter were in the refrigerator also. Should they be thrown out? | Butter is mainly fat - no nitrogen. (It is about 0.8% protein by weight.) So it is not a very nutritive environment. But its principle protection is that it is “dry”. Although it is about 16% water, that water is emulsified and therefore protected from contamination. The original wax paper wrapping, and the surroundi... |
Seasoning a forged iron pan / cast iron pan - Is there any research about the process?
I'm the proud owner of two forged iron pans (I'm using them on a regular basis). They kind of work out for everything I do, occasionally, food will stick to the surface, but it can quickly be pushed away mechanically while cooking w... | Try this link
Is there a difference in the ease of seasoning cast iron, forged iron, and carbon steel?
and the article it links to "that explains the science behind seasoning".
Another https://www.eatthis.com/season-cast-iron-tips/ "Unsaturated oils include canola and vegetable oil. They are chemically structured in... |
Two identical dishes - how do I adjust temp and time for two 9x13 pans instead of just one?
Two identical dishes - how do I adjust temp and time for two 9x13 pans instead of just one? It calls for one being baked at 350 for 40-45 minutes. | Likely no adjustment is necessary if they fit in your oven with good circulation. If it is a tight fit, you might want to add a few minutes, and/or rotate them halfway through the cooking. Your best approach is to simply measure the temperature of your product around the 45 minute mark and adjust from there. |
Smoking with chips after sous vide
I am planning on cooking a pork rack (pork crown). I like the precision of sous-vide, but I also like having a smokey flavor by using smoking chips.
So I am faced with a dilemm | Either grill the rack the traditional way, adding smoking chips throughout the process or cooking sous-vide, cooling down in an ice bath and making the crust on a grill for say 30min while also smoking some chips.
Would 30 min on the grill be enough for the smokey flavor? Or should I dispense sous-vide in this situatio... |
What is the "porky" taste in certain types of pork?
I recently made a simple pasta dish with minced pork and I noticed that the taste was very "porky" or I think some people call it "gamey," and I found it quite unpleasant.
I rarely cook with pork mince, so this surprised me. I'm used to pork flavours from dishes with... | As I am sure you know, different species have different flavors...beef tastes like beef...chicken tastes like chicken...and, well, pork tastes like pork. Further, when animals are butchered, we find that different parts of the same animal have different flavors. Further still, the animals diet before slaughter greatl... |
Baking and a rotten egg was cracked into mix :(
I was mixing together my batter for gluten free cinnamon rolls (aka- using really expensive flour!), I broke an egg into the mix and the yolk looked almost like it was hard boiled... it had not been! The white looked normal. I immediately took it out as best I could (got... | Yes, the whole batch is unusable. Baking doesn't change anything, food safety rules don't foresee turning unsafe food back into safe. |
Scotch oats to substitute Fine Oats in Rum Balls
I have a recipe for Rum Balls that calls for "Fine Oats." I couldn't find anything at bulk barn so I ended up with "Scotch Oats" after talking to a rep. I've never eaten oats before so I'm not sure if I can eat these particular oats raw and if I should blend it to make ... | You should be able to figure out pretty easily if you can eat your Scotch oats raw - just put some in your mouth. Is it hard as a rock, or soft enough to comfortably chew?
Anyway, Scotch oats, which may or may not be the same thing as Scottish oats (depending on the producer) are typically fairly roughly milled uncook... |
What kind of equipment do I need to turn dried chilli flakes into powder?
What kind of equipment do I Need to turn dried chilli flakes into powder? | You need a bladed spice grinder, also branded as bladed coffee grinders.
To have a consistent result, sift the result. |
How to keep seasonings from separating in soup
I’m cooking soup that consists of chicken broth, water, creme, butter, and puréed vegetables.
When we add the seasonings (sage, creole, etc), after a while the seasonings all float to the top.
I was wondering if there was anything I could add that would keep the seasoning... | You could use a bouquet garni.
https://www.wikihow.com/Make-Bouquet-Garni
https://en.wikipedia.org/wiki/Bouquet_garni
The bouquet garni... is a bundle of herbs usually tied together with
string and mainly used to prepare soup, stock, casseroles and various
stews.The bouquet is cooked with the other ingredients, b... |
Crock pot lid askew
I've got pork ribs in the crockpot and after 4 hours I noticed the lid was slighly askew - not much, but not completely seated. I'm going to cook it a little longer, but is it safe? | Yes.
It is not a pressure cooker. It will still get hot. The risk with the crooked lid is that it will lose cooking fluid to the air. If it is like that overnight it might cook dry and that would be bad.
If it looks to you now like the fluid is low, add a little more beer. If you did not add beer in the first plac... |
First time making fudge. Will it be okay if I forgot to add vanilla?
My mom always made chocolate fudge, unfortunately I never learned how she did it. I tried making it for the first time and I forgot to put the vanilla in. Will this be okay. Should I toss it and start over? | Vanilla is not an essential ingredient in fudge. The essential ingredients are sugar (or an equally calorie-rich sugar substitute like corn syrup), milk and butter. Everything else you might find in a fudge recipe is just added to modify the basic flavor, texture and/or color. There are lots of fudge recipes around whi... |
Why doesn't milk create gluten when combined with flour?
I wanted to make a simple pizza, but as I read the recipe, I began to wonder about the chemistry behind it.
When flour and water come together, gluten starts to form. We know that.
But why doesn't gluten form when only flour and milk come together? 87 percent of... | Milk does create gluten1 when combined with flour. The water in the milk does create a gluten structure. If it didn't, any bread made with milk would be dense and flat. But the dinner rolls I made yesterday (with no water, only milk) were light and airy. Milk clearly creates gluten.
Note that gluten isn't only abou... |
How should we determine the proportion of yeast in thin pizza?
It's my first try at making pizza. I have a question that I'm curious about and I can't find an answer for.
I would like to make a pizza that is thin, crispy, and a little soft. In my research, most of the recipes used yeast. I know that yeast adds flavor ... | First, the title of the question is about the "proportion of yeast" in pizza dough. As the question doesn't elaborate further on that point, I'm not certain what that question might be. Yeast proportions in pizza dough are typically similar to other breads, though sometimes a bit less, as pizza doesn't need to rise h... |
How to declog coffee maker clogged by milk
I have a coffee maker which I used milk in it rather than water. Now milk has clogged its tubes as shown here:
Can anybody help me with a simple and easy trick to clean and declog the coffee maker tubes? Thanks =)
Make and model | When you ran milk though the machine you cooked a lot of fat and protein into the components, which isn't good. The only "easy" thing I could recommend is to try to run some clear vinegar through it, the acidity may break down the milk residue and clear the machine.
The only other way to get it working isn't as easy a... |
Is there a trick to scraping the beater of my stand mixer?
I've been doing more baking than usual, so this problem keeps bugging me: how do I effectively scrape the butter/sugar mixture or half-beaten cream cheese or whatever it is off of the paddle beater, so I don't end up with lumps later on in the process?
Lots o... | Use a rubber spatula to scrape the mixture off one side of the paddle. (For a head lift mixer, do this on the "uphill" side.) Then use the spatula diagonally in the holes, pushing the remaining mixture through the holes onto the unscraped side and off the paddle. The idea is for the mixture to fall out/off in clumps. |
Making gravy without drippings or butter?
Long story short: I made a bunch of meatloaf and I forgot to buy butter. I need to make gravy.
The way I usually make gravy is to melt some butter, to supplement whatever drippings I have, make a roux and add some broth – chicken or beef, depending on what the gravy is to be s... | You can make a roux with any fat. Olive oil will certainly work. There are also other methods for thickening a gravy, such as the addition of cornstarch or arrowroot. |
What influence does the properties of fat in vegetable oil affect emulsification of oil?
I am trying to make vegan mayonnaise. In my first attempt I used soy milk and corn oil as the major ingredients. I tried adding lemon juice instead of vinegar as the emulsifying agent and used the immersion blender to blend. Howev... | Fatty acids are not the emulsifiers here. Long chain fatty acids are excellent for emulsification, if they are deprotonated. But then they would be called “fatty acid salts”, and their flavor would be soapy - bitter. If they're neutral fatty acids, they're not ionized enough to retain a sphere of water around the mic... |
Selection of potatoes for frying
Why are some potatoes better than other for frying or making French fries? What is the chemistry in that? And how do I apply this method in selecting different veggies for different uses? | It's all about starch content of the potato. Waxier potatoes are wetter, meaning they have a lower start content and higher water content. They don't fry that well because they have too much water to crisp up properly. Starchier, drier potatoes are better for thin fries, but they aren't as good for chunky fries as they... |
Why did one pecan pie end up with a dark center after baking while the other pie came out perfect, same batter same cook time?
I baked two pecan pies at the same time, used the exact same batter and everything, one pie came out perfect with a clear pecan batter center, the other pie however ended up with a dark colore... | As Ron Beyer alluded to in a comment, two pans on different oven racks can end up cooking very differently.
Remember, the heat comes from particular parts of the oven: for an electric oven generally top and bottom heading elements, and for a gas oven convection from the bottom.
Pans placed close to the bottom of the o... |
How to get cheese sauce to stick to meatballs
I want to serve meatballs that have been dipped in a melted white sauce or. fondue cheese... but would like to do it in a way that the cheese doesn't just slide off the meatballs but clings to it or begins to harden bit once it coats the meatball...any ideas suggestions?
t... | A very hot sauce that is thin and runny will thicken as it cools down. That's why one makes a sauce thinner in the pot than one wants it on the plate. A solution to your problem might be as simple as serving the sauce at a lower temperature. If you're serving the sauce on a heat source, lower it.
If you can't alter ... |
How much time and temperature do I add when making 140% of a quick bread recipe?
I am going to make a quick bread recipe that calls for an 8" X 4.5" (20 cm X 11 cm) loaf pan, but I only have a 10" x 5" (25 cm X 13 cm) loaf pan.
I've done the calculations and know I need to increase my ingredients by 40%. But how much ... | I agree with FuzzyChef's answer, though I'd emphasize in general that this is often a question as shape as well as volume. A cake that is increased in size but also baked in a wider pan so its overall thickness is about the same as the original may not need much additional cooking time at all, or the increase might be... |
Is there any way to predict/calculate the pH level of a recipe when the level of individual ingredients is known?
Is there some sort of math formula that can be used or is it
more complex than that?
Is it as simple as just adjusting for the different amounts of
ingredients and calculating the average pH? So a recipe w... | Short answer — it's definitely not that simple. For one thing, the pH scale is logarithmic, not linear. For another, almost every acid and base you're likely to encounter in a kitchen is “weak” - meaning there's an equilibrium between neutral and ionized forms. When diluted, the equilibria shift. When the temperature... |
Can you use regular knife sharpeners on damascus steel?
Can you use regular knife sharpeners on damascus steel?
I'm aware it should be sharpened properly once a month on a wet stone, but I want to know if I should keep it bright by using a steel between uses?
Is there anything else to bear in mind? I was thinking of ... | Yes, you can use a honing steel with a damascus-style carbon steel knife blade. Depending on what you have, you may need to get a harder honing steel, because the carbon steel of the knife is harder than a stainless blade. I have a honing steel from Shun that works quite well.
Do NOT use that "Anysharp" sharpener or ... |
Why is rock sugar used in Chinese cooking?
Why do some Chinese dishes, namely braises and soups often call for rock sugar instead of regular sugar. Does rock sugar have any properties that would make it behave differently than regular granulated sugar? | while all of the above answers are correct, I want to provide a perspective as a native Chinese. Rock sugar is better used (than granulated sugar) when you try to make dishes involving coloring the ingredient (by caramelization, dishes like braised pork belly (Hong Shao Rou need this step) mostly because of the shape d... |
Can you make moose bacon?
I like moose and I like bacon. Is it possible to make moose bacon? How is the moose belly? | Moose have bellies, so there is no reason that you can't make moose bacon. If you like moose, there is a high likelihood you will like moose bacon. Whether or not other people like it or not is not really something we address on this site. I would say, give it a go and report back. Here is a brief conversation abou... |
How does pH and temperature affect emulsification of vegetable oils?
This question discussed about how the molecular properties of the fat in vegetable oil affect emulsification in the making of Mayonnaise. The answer in there suggested that lemon has minimal role (if any) in the emulsification.
I made mayonnaise usin... | This is a rather complicated issue, so I will answer it in steps.
Only oil and water
This is not something that is usually done in the kitchen, since the emulsion is not stable. But it is useful to consider this simplest version first before going on to the more complex ones. Let's assume that all you are mixing is wat... |
What would happen if I dehydrated fresh sausages for a couple hours?
I want to make sausages, likely following a fresh sausage chorizo recipe. I can't dry and cure them in the traditional way since I lack the equipment, so my plan is to make regular fresh sausages using either Spanish or Mexican-style recipes (still u... | You would potentially grow bacteria that would make you sick. The production of cured sausage has to follow a specific process that makes use of the correct balance of salt, water activity, and acidity (often, along with the addition of nitrates) to create a safe product. You can certainly make fresh sausage and cook... |
What is this spoon?
I have this weird spoon? I came across in a set of silverware from goodwill, it is shaped like a sidewise smashed heart, or maybe a lung? I tried reverse image searching it, but, couldn't come up with any results | Its a butter spade. They come in so many forms, anything heart-shaped and mounted sideways is a butter spade.
Butter spades have a triangular or heart shaped blade usually connected to a round, turned ivory or wooden handle, although completely silver examples are found. They are very collectable and generally date fro... |
What are Cassava sticks (Tapioca sticks) used for in Thai cuisine, if at all?
In the markets of Bangkok I often came across these sticks (or similar sticks); I found these sold along with Thai traditional herbal tea products.
I was later learned that these are Cassava sticks (Tapioca sticks); also named "Cassava stake... | Those seem to be Cassava stem cuttings. They're not meant to be eaten, but are instead meant to propagate new plants.
Cassava are able to grow in poor quality soil and can survive harsh dry seasons. They also do well in areas that do not have good irrigation. This makes them popular in Thailand, especially in poorer ar... |
How Does Wine Enhance Flavor?
In an article - What's Cooking America; How To Cook With Wine - I found that wine has three main uses in the kitchen – as a marinade ingredient, as a cooking liquid, and as a flavoring in a finished dish. The alcohol in the wine evaporates while the food is cooking, and only the flavor re... | The other answers make good points, but OP in comments keeps asking whether alcohol helps ingredients "release their flavor" more. And yes, it does.
As to how it does so, one reason is simply because alcohol is a good solvent. Many things dissolve more easily in alcohol than in plain water. (Note that alcohols are o... |
What can I add to lactoferments?
I love fermenting my own hot sauce and kimchi (sauerkraut). I’ve safely added all sorts of vegetables (carrots, garlic, onion, etc) but want to experiment with new flavors.
Can I put some fresh or dry mushrooms in a batch of kimchi? What about anchovies (not fresh, the salty kind packe... | In The Art of Fermentation, Sandor Katz notes that he has fermented shiitake and some other mushrooms, but does not specify fresh or dried.
Christopher and Kristen Shockey, authors, owners of Mellonia Farm and the website Ferment Works, include a recipe for Pickled Shiitake in their book Fermented Vegetables that calls... |
What are natural alternatives to Nong Shim noodles?
My dad can't explain why he loves just the Nong Shim noodles below. Are there more natural alternatives?
Note these are NOT the instant cup noodles. He doesn't use their sauce that contains MSG.
WordPress
Blog spot
https://farm5.static.flickr.com/4010/4441115931... | Questions of health and nutrition are out of scope for this site. However, the question "what are alternatives to these instant noodles" is pretty straightforward.
Instant noodles are typically preserved by flash-frying in oil. They arose as a quick-to-prepare and long-lasting alternative to fresh or frozen noodles. Th... |
Can you make whipped cream with a SodaStream?
So, whipped cream is basically just cream that’s been whipped until lots of tiny air bubbles become suspended in it and it becomes a much thicker foam, right?
Would it be possible to use a SodaStream machine (or some similar carbonation machine) to make whipped cream by ca... | No, because the bottle would explode off the Soda Stream, spraying cream and foam all over your kitchen.
Per the Soda Stream FA/nhuman:
No. Only water should be carbonated in the SodaStream Sparkling Water Maker. You risk damaging your Sparkling Water Maker, not to mention making a big fizzy mess! The money-back guara... |
how to calculate a standard drink from the alcohol percentage?
Part science, part arithmetic question.
For alcohol with proof x what volume constitutes a single drink?
Defining a standard drink as 14 grams of alcohol:
https://en.wikipedia.org/wiki/Standard_drink
although it seems to be the wrong units. I vaguely reme... | The question provided a link to "How to determine the alcohol content of a mixed-drink?", so I'll assume you want a simpler, easier to understand answer.
Consider some common drinks:
12 US fl.oz. (355 mL) bottle of 5% beer = 355×5/100 = 17.75 mL alcohol.
1½ US fl.oz (44.4 mL) shot of 40% bourbon = 44.4×40/100 = 17.76 ... |
Canned Peppers: Very subtle acidic taste
I opened a jar of roasted peppers I canned about a month ago. Because it was a big jar and it ended up lacking water I put it in my 4C° fridge. It was canned at about 120C°-125C° without any additives like salt or vinegar.
After opening it, unlike other jars I've opened, I noti... | It sounds like (benign, tasty) lactic acid bacteria fermentation, possibly along with leuconostoc or something. But without the appropriate levels of salt, it's also possible that less friendly microorganisms are also growing.
As a rule, canned food with unexpected microbial activity -- regardless of process -- should ... |
Acrid taste on King Crab Legs
I bought some crab legs on Monday night. I steamed them on Tuesday night.
I couldn't have more than a bite; the taste and aroma was that of ammonia, although the taste itself did not taste poisonous. (My wife says she didn't notice and went happily along)
I am wondering if this could ha... | Fresh seafood should smell briny, like the sea. It generally should not smell strongly in any way--not in a "fishy" way, and not like ammonia.
According to the US FDA, you should not eat seafood that has even a fleeting, minor smell of ammoni |
Baking Steel/Pizza Steel Design
I use pizza stones all the time, but recently have heard about pizza steel/baking steel which is claimed to produce better results.
I have the know-how and materials to make my own, but do now know the best dimensions, and I also wonder about any potential drawbacks? So I was wondering ... | 1) How thick should Baking Steel be?
Opinions vary. Standard thicknesses for these seem to be in the 1/4 inch to 1/2 inch range.
Advantages for thicker:
Heat at faster rate for the initial burst of baking, if you're trying to reduce bake time as much as possible and approach Neapolitan style pizza (generally better a... |
How to cook oatmeal?
I bought a pack of oatmeal and it didn't have any instructions on how to cook it and I have no clue what I am doing and I don't want to disappoint mom. | If it is instant oatmeal, just add boiling water (ratio water to oats 2/1) and let it sit for 5 minutes. If it not instant, same ratio of water to oats, boil for 5 minutes while stirring, remove from heat, cover and let sit for 5 minutes.
I googled "how to cook oatmeal" and found several similiar ways. |
Adjusted cooking time for an already-baked pie shell
I have a pumpkin pie recipe that calls for an unbaked pie shell. During the cooking step, it cooks first at 425°F for 15 minutes, and then at 350°F for 30-40 minutes (until toothpick can be inserted cleanly). My understanding is that the first bit of cooking, at 425... | Most pie recipes that begin with a high-temperature setting and then lower it are to bake the crust. It isn't necessarily for frozen crusts only, but also for fresh-baked crusts that often need high heat to set and create the "flaky" pastry texture that many people desire. (Also, unbaked crusts can absorb too much li... |
How can I preserve soy sauce eggs?
My favorite restaurant has an appetizer (or banchan) that my friends and I all adore. They're eggs that have been soaked in some kind of soy sauce brine and quartered.
Back when I was just learning how to cook, and regularly made terrible, terrible decisions, I came up with "Osaka eg... | You could ferment your eggs; salt-pickled fermented eggs are a thing and don't require any higher salt content than you already have. However, there are some potential problems with that.
First, your comment that "a month later they've gone lacto on me. Probably safe, but I'm not a fan" gives the impression that you w... |
If I burn my food, will I consume less calories as I have already burnt them?
I was wondering, why do we say that we ‘burn’ calories. And then I came to this question. | Yes, if you were burning food that provided you exactly the caloric intake you need to maintain your weight, and if you ate only that and didn't replace the lost calories by adding additional food. To carry it to extremes, you could oxidize your food to an inorganic ash. Metabolic (food) calories are ultimately ident... |
Not a tender steak
I have just grilled a AA boneless strip loin on the B.B.Q. I thawed it out in the fridge overnight. It was about 1" thick. I removed the outside moisture with paper towels and seasoned with salt and pepper. I grilled it on just off high (the thermostat read 400). Aesthetically, it was cooked to a p... | You must be in Canada. The Canadian beef grading system is as follows, and these are all considered in the category of "high quality":
Prime - abundant marbling, about 2 percent of beef is graded as prime
AAA - small amounts of visual marbling, very high quality, up to 50% is graded AAA
AA - slight amount of marbling,... |
Can I used induction ready cookware with traditional stoves?
I am thinking of buying some induction ready cookware, but I still do not have an induction stove - I am planing to buy this sometimes in the future when redoing my kitchen.
Can I use this induction ready pan on my electric stove without destroying it? | The answer is almost certainly yes. In 99% of cases, you can use that cookware on your normal stove. In the remaining 1%, you can't, but being induction-ready is not the reason why you can't, it just so happens that there are some designs which won't work on a normal stove but will work on induction.
Being induction-r... |
Gluten formation in cake dough
I have no experience in cooking. So I apologize in advance if this is a simple question.
The first cake of my life that I made yesterday swelled very well in the oven. It had a soft texture when eating. The only problem was the interior was a bit dense.
I've been researching what might c... | Gluten development is not something you need for a cake to rise, excess gluten development in a cake leads to a tough cake, dense cakes are usually caused by a different reason. With a carrot cake my first thoughts would be:
Too much moisture: carrot and other vegetable cakes can get very wet due to the moisture in th... |
Bean curd that is spiraled
I'm looking for a particular type of bean curd which I used to get from a Chinese restaurant a few years ago before it closed and I haven't been able to find it anywhere (The servers there didn't know what it was called either, we just called it spiraled bean curd).
It looked like it was mad... | So... Based on our comments, I'm answering. I think what you're looking for is literally deep fried tofu skin or bean curd sheets. Tofu is literally the result of heating soy milk (made from beans) and curdling it with a chemical (called nigari in Japanese) or an acid and then pressing excess liquid out of the curd. An... |
The secret to crispy sourdough waffles?
This is my first post so forgive me if I break etiquette! I am trying to figure out why I can't seem to achieve crispy waffles. I've been working with the King Arthur recipe: https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe
And I've also tried... | We regularly use the King Arthur Flour recipe, and consistently get waffles that are crispy on the outside, soft on the inside. A couple suggestions:
Make sure the waffle iron is completely preheated before adding the batter.
This recipe does need the waffles to cook for long enough; they'll be slightly dark. If you'r... |
What is this device?
What is this device called? The length is exactly 12 inches. | I don’t know if it has an official name, but it’s a spaghetti tool. The holes are for measuring portions and the tines are for stirring in the boiling water and for serving after it’s strained. |
Freeze or refrigerate bread?
What is the better way to store lots of preservative-less bread approaching the expiration date: freezer or refrigerator?
Does one method dry out the bread more than another? | Methods, from best to worst (assuming the bread is in a sealed plastic bag):
Freezing
Room temperature
Refrigerating
According to the FAQs for Dave's Killer Bread, which does not use preservatives:
/nhuman: How should I store my bread? |
Knife is rusting after using it only twice
I recently got a knife as a gift and after only using it two times it has started to rust, despite making sure to properly clean it and dry it after using it. There is also one large spot of black/blue discolouration on the back of the knife. Also I'm not sure if this helps b... | A list of methods for removing rust from knives can be found at Knife Depot. In your case, as the rust appears very light and is recent, simply wiping with a vinegar cloth may be sufficient (possibly also needing a wipe with fine steel wool) and then wipe off any remaining vinegar.
In future, it is imperative that you... |
Refreezing Nagaimo
I know refreezing anything is unadvised and will result in a loss of quality. With that in mind, will refreezing the grated pulp of Nagaimo (Japanese mountain yam) result in a disastrous Okinomiyaki (Japanese savory pancakes)? In particular, I'm concerned the emulsifying effect of the Nagaimo being ... | There are three main processes which can cause frozen food to have lower quality than fresh food:
Dehydration through sublimation ("freezer burn"). Not really a problem here, since the pulp is going to be mixed with water.
Mechanical damage, which occurs when the water freezes, crystallizes, and expands, potentially b... |
If a utensil is safe for a 'normal' microwave, is it also safe for a flatbed microwave?
I have some silicon based utensils (a steam case, a rice cooker and one for cooking pasta). These are developed for use in microwaves and I do not want to get rid of them. However, I'm planning in substituting my ancient turntable ... | Yes it is safe, all microwaves work on the same principle, and use the same range of radio frequencies to heat food. All microwaves used to be flatbeds, most commercial microwaves are still flatbeds, so you have nothing to worry about. |
Why didn't my ricotta curdle?
I've been making my own yogurt for a while – 1-2 quarts of whole milk, 12 hours cooked, into 1-2 pints after straining it all day. A few batches ago I started saving the whey. Today I tried to make ricotta from it: I heated the whey (one big pickle jar, probably about 24oz but I didn't me... | According to the US Department of Agriculture's FoodData, there is 0.76 g of protein in 100 g of acid whey (whey from drained yoghurt; whey from cheese production is "sweet").
According to the same source, a quart of acid whey weighs 984 g, so 24 fl oz weighs 738 g, and therefore contains 5.6 g or 0.2 oz of protein tot... |
Prep before breaking down chicken
When I buy whole chicken from the supermarket, it usually comes sealed in liquid. As I break the chicken down, it is unpleasant to work with, slimy, and wet. I keep the broken down chicken parts in my refrigerator throughout the week to cook incrementally, and I save the carcass in th... | Unwrapping the chicken and leaving it uncovered in the refrigerator for a few hours should dry it out a lot. You may want to sponge out the cavity with a paper towel before doing this. If possible, support the chicken on a wire rack above a plate in the refrigerator, rather than placing it directly on the plate. Otherw... |
How can I have a dough attachment when I have a Dretec Handmixer?
I have a Dretec Hand Mixer and as far as I can see it doesn't have additional attachments for sale online. Can I attach some other mixer's dough attachment onto it? | AFAIK it's really difficult to knead dough with a hand mixer even if it comes equipped with dough hooks.
I was in your shoes a while ago too and after some research, found that it's basically useless for kneading dough. Unless you're Popeye, you're not going to be able to hold the mixer and the bowl steady enough for t... |
Blood essential to making delicious Bison Meatballs?
We got a few more bricks of bison than usual due to the Whole Foods sale - they seem to get more bloody the longer they sit in the fridge (1/14 date).
Tried making meatballs for the very first time. I'm not a cook by any chance and the first time I try making somet... | What makes a difference in great tasting meat dishes:
fresh ingredients (specially the meat)
seasonings, spices
fat (from the meat itself)
browning the meat to develop flavours (frying in oil or broiling in the oven)
not burning and not overcooking, which just makes it dry + colourless + flavourless
All of which you ... |
How is sous-vide different from simply cooking the chicken?
I am just starting out with my sous-vide project and ready to buy sous-vide equipment. I am having arguments with my partner, who thinks sous-vide is similar to cooking the chicken breast in liquid. I would like to convince my partner but it is hard for me to... | It's actually not that much different in some respects. Sous vide is simply a way to precisely control temperature (that's something you can't do very easily with a poach on the stove top). If you sous vide a chicken breast, remove it from the bag, and serve it up, it will be very much like the result you get from po... |
Can I grow Mung lentil sprouts to leaves?
I am growing mung daal (lentil) sprouts and they are at day 3 right now. They have white shoots but I am thinking of growing them into leaves so that I can use them in my sandwich. Is it ok to let them sprout for few more days to develop leaves? | I wouldn’t. At least not when you are talking about true leaves as opposed to cotyledons.
The cotyledons are already part of the embryonic plant and will unfold after the first part of the sprout has reached a certain length. They are perfectly edible in mung beans and contain little or no phytohaemagglutinin (a quick ... |
Should I mix vanilla sugar with wet or dry ingredients?
I could not find vanilla extract in my town. There is vanilla sugar instead in markets.In my cake recipe, there is vanilla extract and it is whipped with egg, sugar and oil. But I am not sure with vanilla sugar.
On my first attempt I mixed it with dry ingredient... | You should use it as the sugar the recipe calls for. In this case, whip it with the eggs and oil. The vanilla in vanilla sugar is for flavoring and does not really alter the sugar. |
What is this kitchen device?
What is the kitchen device shown here? I found it in the kitchen and it is about 18 inches long. | I actually think that is an old-style duster handle, not a food processing tool. Used with disposable dusting units with a tube that slides over then handle. It is clearly not for cooking IMHO.
Something like this more modern unit. I could be wrong, but that's certainly what it looks like> |
Can I dump Jello into a pan and boil it to get it to set?
My jello isn't setting, probably because my 4 year old was angry about having to wait for the water to boil and I just gave in. Anyway, can I dump it all in a pan and boil the whole? Or is there a way to fix this problem? | Yes, you can boil the whole thing. You need to get the temperature high enough for the gelatine to activate. The reason jello reserves half the water is to cool it down faster and reduce set time, there's no issues adding all the water in the first place other than taking longer to cool down enough to set.
If you are i... |
How long is Miso Paste good for in the fridge after opening?
I'm not sure how to judge the fridge life of this stuff, does this salty stuff last awhile? | Miso paste lasts literal years in the refrigerator, although past a year it starts to lose flavor. It can also dry out if it isn't sealed well, which isn't a problem as you rehydrate it before drinking anyway - it just takes a bit longer to dissolve. |
Is it ok to keep lettuce in water in the fridge?
I've read a lot of tips on storing lettuce in the fridge, with paper towels, after washing and drying, and such.
The way I've been keeping lettuce for a while now, is by filling a small plastic container with water, placing the leaves in it submerged, and then closing t... | I don't see any reason for it to be unsafe.
However, I think you are wrong in assuming it will keep longer. I keep my lettuce in a closed container with water on the bottom, then a trivet, then the lettuce on the trivet, raised above the trivet, and the whole thing in the fridge. It keeps that way for weeks, not getti... |
Why does Jacques Pepin's souffle work?
I just saw a video (there are numerous all over the place, but this is one) of Jacques Pepin making his mother's cheese souffle. In the recipe, he does not separate the eggs or beat them to peaks. He just scrambles them and whisks them into the bechemel.
Yet the souffle rises.
I'... | I'm going to have to disagree with FuzzyChef's answer a bit. I don't understand the statement that FuzzyChef's wife's recipe matches The Spruce Eats (separating egg recipe) proportionally, but Pepin's supposedly uses more eggs. Yet The Spruce Eats recipe uses 2 eggs with 1/2 cup milk and 1 1/2 tablespoons each of but... |
Smart ways to clean a greasy metal vessel?
I cooked up some meatloaf in a copper dish and it came out great. The dish itself, a little less so. I don't want to scratch the surface or wash it down the drain, what are some good ways to clean this without pulling out my hair? | The secret to getting meat loaf off is to first soak it in cold water for a good 15 minutes or longer. Cold water soaks are good for high protein food like eggs and meat as well as starches like oatmeal. On a scratch-able surface I like to use a butter knife to gently pry off the material that doesn't wipe off after a ... |
How to cook fried potatoes in a No Fry Cooker?
I want to “No Fry” French fried potatoes. Can I stack them on top of each other to cook and brown a little? I have seen pictures of them being piled on top of each other in a No Fry Cooker. In a regular oven you put then on a sheet pan in one layer. Can they be piled on t... | The reason to spread out oven fries into a single layer is to remove moisture from them more effectively, so they don't end up soggy. An air fryer's convective heating is much more effective at removing moisture, even compared to a convection oven. So piling them up doesn't cause much of a problem. If your air fryer do... |
When is the best time to freeze bread?
We have a small household and most baked goods are not finished before they go stale.
For bread and buns, when is the best time to freeze?
After knead?
Before first proof?
After proof?
After second proof? | In the book Advanced Bread and Pastry, Michael Suas outlines three methods that he recommends to professional bakers (but also applicable at home) for freezing bread at various stages, roughly in decreasing order of quality:
Par-baked process. The bread or rolls are prepared normally and baked normally, but for a sho... |
My white device has turned yellow
Here is my white device, which has turned yellow on one side while cooking an over done cheese burger:
Does anybody know whether it is possible to turn it back to the white color? | Probably not, plus it will get worse over time.
I've an old George Foreman with similar marking.
Neither oxygen nor chlorine bleach works - plus it smells.
The only thing that very slightly works is a good hard scrub with something quite aggressive, oven cleaner or barman's friend etc, which will eventually take all th... |
What is the difference between ranch dressing and ranch mayonnaise?
I bought a sandwich from a supermarket that said it contained ranch mayonnaise. I liked the flavor so I wanted to buy some for myself. I looked around and could only find ranch dressing. Are they the same thing? If not, what are the differences, and w... | I don't know whether the "ranch mayonnaise" you had was a commercial product or simply something the supermarket whipped up to put on sandwiches. I personally had never heard of "ranch mayonnaise" as a supermarket product, but an internet search tells me that apparently some companies do market it.
In any case, both t... |
Pampered Chef taco shell maker stoneware with cracks. O.K. to use?
I bought 2 taco shell makers stoneware that have some hairline cracks in them. Will it be safe to use them?
Here is a picture: | I contacted Pampered Chef customer service; they asked for a photo, and they determined that it was a defect and they are sending me a new replacement. So they are being on the safe side. |
Can I repair a pan where a spot on the bottom changed after staying too long on the burner?
Left my new gift on the burner when I was gonna clean it. Super depressed about it. Can I save it or throw it away? | From the way that picture looks, this is a sandwich-bottom pan with some thin kind of coating on the bottom. That coating seems to have come off. In that case, there is nothing you can do to make it look the way it did before.
If I were you, I would just continue to use the pan as-is. No need to throw it away, as it w... |
Canning tomato sauce for the refrigerator
I buy 3000 gram jars of San Marzano plum tomatoes, and when I open one, I have a lot left over. This time, I made a basic marinara from the pureed de-seeded/de-stemmed tomatoes with oil, garlic, spices, wine, etc., and I cooked it for about :40m.
When I was satisfied with t... | As you state, you have not followed any canning procedures, so you don't get any more storage time than the standard recommendation. Glass vs plastic doesn't matter. So, I would just recommend freezing. Tomatoes, and tomato based sauces for that matter, freeze nicely. If you use freezer, zip-style bags, you can fre... |
Fry onions and garlic before adding to the sauce?
I am making a tomato sauce for pasta but I am not sure whether to put the garlic and onions into the sauce raw or to sauté them first?
What would be the difference in the taste, does one have more depth? | Sauteing onions:
Softens them, most people prefer not to run into raw onions in their sauce. Onions will cook in a sauce, but very slowly, so frying them before makes sure they will be soft even if your sauce has a fast cooking time
Releases sugars, making them taste sweeter
Reduces the onion's harshness
Browning the ... |
How can I salvage jelly that does not set?
This is related but not a duplicate of this question.
Apparently, I used fresh kiwi and mango in my jelly, and now it does not set. I know what I did wrong; but what can I do about it?
E.g. Can I add gelatin powder to the mixture to improve the chances of it setting?
I know t... | Your problem is actinidain, an enzyme in the kiwi (and to a lesser degree even in the mango) that causes the jelly to stay liquid. Heat deactivates it, so your first step is to boil the whole thing. The minimum temperature to denature actinidain is 60 C, but I recommend to exceed that, just to be sure. You should then ... |
How to make a more apple-y apple cider yeast bread
I would like to figure out how to make a strongly apple-flavored yeast bread
I found a recipe for a yeast bread that I was quite happy with, which starts with the yeast in 2 cups of milk, then uses 1/3 of a cup of honey as the source of sugar. More recently, I came a... | I suggest that (in addition to using a reduction of the juice*/cider) you add some solid apple.
Personally I would get dried apple, of a tasty variety if at all possible, and put it through a food processor until fairly fine. I dehydrate my own home-grown apples, selected for flavour, but would buy Cox or Granny Smith... |
Sharpening a knife
Lets say I sharpend my knife starting with Grit 400, then 1000 up to 3000 and 6000 but its still is too dull.
If i want to sharpen the blade again do I restart with grit 400 or 1000 ? And is there a way to tell where to start again? | Grit means very little for sharpness beyond ~2000. Far more important is a consistent angle.
This is a good article that explains the angles
a good sharpening tool will have a angle guide, something like this
I'd recommend against "eyeballing" it the first few times.
Joerg Sprave made a nice video explaining a lot, h... |
"Post Brine" for Lacto-Fermented Cucumbers (Dill Pickles)
Once I have "pickles" pickled (pun intended)... how do I store them? Typically I make a very large batch and would like to transfer them to smaller vessels for friends/family... do I just pour in the brine I used to ferment them? | Yes, you can use the brine you pickled them in. Covered plastic leftover containers are actually very good for storing pickles - you don't have to struggle to stuff them in jars. You can throw away the dill weed and garlic and other flavorings, just keep the pickles and enough strained brine to keep them submerged.
Kee... |
Which regions of the world prefer mustard in their mayonnaise?
I recently moved from Poland to Canada and was shocked to find that I found every mayonnaise I tried in Canada tasteless.
So I compared the ingredients labels of the ones I tried here to the ones I knew from Poland, and the biggest difference I found consi... | The difference in Mayonnaise is varied. For example, in the USA Hellman's and Best Foods Mayonnaise (Same company by the way and same product) add sugar to reduce the acidity. Regional tastes are also taken into account by the manufacturers.
Hellman's mayo in Europe has different ingredient percentages than the same ma... |
Can I bake a cheesecake using only a water bath?
I don't have an oven, but I want to make a cheesecake; however, I do not like the "no bake" cheesecake recipes.
A lot of cheesecake recipes require a water bath before baking in an oven. I was wondering if the cheesecake could be baked only in the water bath. | There are a number of technique that you may find acceptable as alternatives to an oven, it in part depends on what equipment you have available. Any of these technique have their champions and recipes can quickly be found with a web search.
Try "stove top cheesecake" and you will find recipes for using a covered fryi... |
Optimizing for efficiency: boiling frozen salmon without defrosting
Background: I'm trying to eat healthier - not necessarily optimizing for taste but for cooking complexity/time and health.
I have frozen salmon filets (small/thin) I'd like to cook in boiling water, doing nothing else than boiling water, setting timer... | The problem will be one of temperature difference. The outermost mm of your salmon will thaw immediately but the innermost one will still be raw.
Some meat thermometers will work in water but i doubt that they will be accurate in a thin filet as they are mostly for use in large chunks of meat.
So the only good way to ... |
My milk chocolate is grainy - how to fix it?
Below is the milk chocolate recipe I used. It's good enough, but grainy, not as smooth as I'd like. Any thoughts on how to make it smoother? Most recipes I find online have milk chocolate as an ingredient, and don't have milk chocolate as the final product.
Ingredients
50 ... | Sylvia-
Hi! The graininess may be caused by either ingredients or method. When making chocolate, I choose to use cocoa butter as opposed to other fats. It marries with the cocoa powder in a way that other ones seem to have problems with. Furthermore, I choose to combine the cocoa butter and cocoa powder with a violent ... |
Can gravlax be hung to dry?
If I cure salmon into gravlax as made in this video featuring a Gordon Ramsey recipe, what would happen if I hung the cured salmon for let's say a week after curing has been done. Of course, hanging it in a suitable environment away from lecherous insects.
Ultimately, I want to make a salmo... | I'd strongly advice against that. A cure only works as long as the salt and sugar concentrations are high enough. And although Gravlax does a decent job of infusing the salmon with both the content in the salmon itself is not nearly high enough to keep it preserved, it is the crust on the fish itself that keeps it ok t... |
How much cream can whip at once?
I am making a large quantity of a recipe that calls for whipped cream. I can use A KitchenAid mixer with the standard 4.5 quart bowl and whisk. For efficiency sake, I’d like to whip as much as possible at one time, and would appreciate advice on how much Cream I should whip at one tim... | I have a 4.5l kitchen aid, the most cream I have ever whipped in it was 1l. The limitation is the wire whisk, you don't want so much that the level gets above the level at which the whisk can contact it, as then it won't whip effectively.
Too much also will get messy, getting all over the rotating parts. |
How do I use beer barm to make sourdough?
I have been making sourdough now for the last six months or so, fairly successfully, using a starter that I created on the bread-making course that kicked this all off.
While on the course, I mentioned to the instructor that I also brew beer and he said I could use the beer ba... | What you've got there is a mix of precipitated proteins from the wort (the "trub") mixed with Saccharomyces cerevisiae spores, and also various compounds from the hops. It's on the bottom of the beer because you're making an ale; only lagers have the yeast floating on the top, and then only during active fermentation.
... |
Balti versus European cookware
I've read about the Balti bowl (the cookware, not the dish). Apparently, one can cook specific recipes with it. For example, it is used to prepare a curry over intense heat. In particular, I was looking at this bowl from Le Creuset.
I have an electric stovetop so I cannot really use inte... | The dish is not valuable, particularly not the one from Le Creuset. While there is a particular curry formula called Balti, the use of a Balti Bowl is largely a cosmetic touch.
First, the Balti Bowl as a specialized cooking tool has been promoted almost entirely by manufacturers; first the Birmingham Balti Bowl Co., w... |
Wine reduction sauce a little too rich
I made a wine reduction sauce using a great merlot and some low sodium broth (onions and fond too!). I started by making a roux and then reduced the sauce. It has great consistency and tastes great but I'm afraid its a little too rich. Is there a way to brighten it up? I was thin... | Adding an acid is indeed the way to brighten a sauce. You could go with vinegar (red wine, sherry, champagne, rice) depending on the ingredients in the sauce. Alternately, a squeeze of lemon is often used. Start with a small amount...you can alays add more. |
Yorkshire pudding - how do the proportions of the ingredient affect shape, texture and taste?
Some very interesting posts, like this one, which has links to some more extensive discussions and websites that I consulted, too, describe some aspects of the method used to prepare and bake the batter, affecting the end res... | I take it you didn't read Kenji's Serious Eats column The Science of the Best Yorkshire Puddings which is linked from the recipe column.
It discusses his experiments with various factors affecting Yorkshire puddings addressing some of your points including liquid (eggs + milk + water) to flour ratios and amounts of fat... |
What are unique properties or advantages of tagine?
Recently I saw a tagine from Le Creuset and tried to gather more information about it (materials, usage, etc.). But I could not figure how it sets itself apart from Western pots (be it cast iron or other), slow cookers, or terracotta ware like a "Römertopf". All of t... | There are no intrinsic advantages to using a traditional earthenware Tagine vs. a cast iron one or a dutch oven or a Römertopf or any other regular steel/cast iron or earthenware pot that people use to make stews.
Some/Most say the lid with its shape help the moisture drip down to the base, but so does my flat lid on m... |
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