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Why this cooking pot not working on my Induction? I just bought this Induction compatible Kadai (kind of wok) but surprised to know it's not working. When I place it over my Induction cooker, it doesn't show any error (generally if a pot is not compatible or not placed properly shows error E0 in red text with a contin...	An induction pan must be flat to work properly, if it is bowed up in the middle even if it does work you aren't going to have the right efficiency. Many pans say induction ready, some say it because they are made of steel or iron, but not all of them have been tested so you won't always know before you try it.
Is it okay and safe to store pulses, grains, rice etc. in these containers? During coronavirus lockdown, I can't buy containers. But I've some empty boxes of Protinex powder like these: https://www.amazon.in/Protinex-400-g-Tasty-Chocolate/dp/B01MS489AE I guess it is made from metal. So is it safe to store these things...	When storing nonperishable dry foods, such as pulses or grains or protein powder, you want the container to be reasonably airtight and impermeable, which that container appears to be. There aren't any other major considerations. Should be fine.
Replicating the thin, soft crust of Portuguese Sweet Bread When I try to replicate Portuguese Sweet Bread (Massa Sovada) from places like Fall River, Massachusetts, the crust on my bread comes out thick and hard, whereas the bakery versions have a thin, soft crust that you can almost peel off, and there are noticeable...	I'm the OP. After a lot of experimentation and reading, I've found that the solution is to use steam. A lot of articles talk about how steam is necessary for a hard crust so that made me think it was the opposite of what I needed. I learned that steam does several things, including keeping the top surface soft for long...
Spicy soy, seed bitterness and placental capsaicin If you read this Is seeding peppers a must when making hot sauce it is made pretty clear that chili seeds contain little or no capsaicin but are bitter. I have personally experienced (and then made) a very hot condiment made by cracking chili seeds with a spoon and mi...	It's not that they contain no capsaicin - they do contain some - about 5 mg/g dry weight, compared to 7 mg/g for the main pericarp (the fleshy part that you eat), but most of it is in the placenta/veins (64 mg/g). The spiciness is attributable to the presence of capsaicin and other polyphenolics in the seeds, and prob...
Can lemon sodas go bad? So, I just opened up a bottle of lemon-flavored soda that had been sitting in my family's garage for a few years, and I noticed that its flavor seemed different than it normally is. I wasn't sure if it was safe to consume or not, so I tipped my glass out into the sink after a couple of sips, an...	Acidity regulator E330 is citric acid. I found no indication that it's chemically instable at temperatures < 100°C and a study found it stable over a period of 5 months. Additive E211 is sodium benzoate that's used to stop bacterial and fungal growth in acidic foods and drinks. A study found that over a period of 90 da...
Can yogurt be used as a substitute for yeast in pizza dough? I am making some pizza dough, but I don't have the yeast, is there a way to substitute it with yogurt? If so what proportions would I use, to keep the dough at the same consistency.	No, the bacteria in yogurt will not serve as the primary leavening agent for dough.
Troubleshooting Soft and Mushy Oven Fries I've been making oven fries for many years. My method: wash potatoes (Russet), dry, cut, toss with olive oil and sometimes seasoning like paprika, no salt, bake in hot oven on low rack, turn with spatula 2/3 way through. Result: nicely browned, crispy fries. Inside is fully co...	I would guess that the rice flour is the culprit. The flour is absorbing the cold olive oil before the oil is able to fry it. If you were deep frying, the hot oil would crisp the flour before it was able to absorb the oil. Whoever wrote the recipe was probably adapting a recipe for traditional fries to work in an oven ...
Grams to cup measurements Keeping question quite simple, I don't know much about measurings, so how many cups make 218 grams, and also when u say for example a cup what should be the size of that cup?	Grams of what? Grams is a measure of weight (actually mass, but we'll assume you are cooking on earth). Cup is a measure of volume. Different substances have different density, and powdered items like flour can be more or less packed or settled. To confuse things a bit, in the USA we have ounces (weight) and fluid ou...
How do I reverse my cake-like brownies to chewy? I'm making brownies for the first time, so I went with cake-like but everyone wants chewy. I agreed but realized it was too late. They're already in the oven, how do I fix it to chewy?	Take them out a bit before they are completely cooked through, just short of done. They will collapse a bit but the result will be denser and chewier.
How do I convert a British biscuit recipe to a moister American style cookie? I've got a triple choc biscuit recipe from my British mother. She's noted that it's a dry biscuit as it's meant to be enjoyed with a cup of tea. My partner enjoys American style moist cookies. She prefers the gooey texture it provides. I was...	You will need to make some experiments if you need to add something or to change an igredients. Cookies are chewy because they are moist. Easiest trick in the book - bake the cake for the first 1/10 of cooking time with temp 20% higher than in recipe WITH a bowl of water. Other methods: split sugar into two types. W...
What is the food chemistry of aquafaba? Aquafaba is the water that chickpeas are cooked in. It can be made from dried chickpeas or obtained by draining a can of cooked chickpeas. Aquafaba is widely recommended as a substitute for eggs in vegan baking. It can also be used to thicken sauces. What is the food science of...	Aquafaba in cooking generally refers to chickpea aquafaba, but the term generally applies to the liquid in which any legume seeds have been cooked. It contains starches and proteins which allow it to foam when whipped. I have seen aquafaba mostly used for foams in cooking, but it can serve as a replacement for egg whit...
I have some cranberry juice that developed some dark spots under the lid, is it still considered safe to drink? My mom had some cranberry juice that says best if used in 2018, and was wondering if it will do anything very bad to me, since it was sealed by a reputable manufacturer for this long, and never opened.	Best used is a date after which the manufacturer says quality will likely be reduced, not a spoilage date. Most items are safe after that date though some jurisdictions restrict selling after that date, but not using. That said, you are two years beyond that date. At two years, if in need and seals look good, no con...
Is induction cooktop supposed to heat with pauses? I came to think about this today. I was using my Prestige Induction for 1 year. When the power is upto 500, the heating doesn't work continuously. It heats for 4-5 seconds, then pauses for 1 second without any error message. This didn't irritate me actually, as I thou...	It is normal for an induction burner to power cycle. I don't know about your brand specifically.
What is this celery like vegtable? We found this at a local food bank, and couldn't resist but have no idea what it is. We live in the bay area of California, so there are any number of communities it could have come from. Any help is appreciated :) In response to comments, I'll give sensory description of the vegetab...	It is an asparagus chicory, or more formally known as Puntarelle. They are grown in Rome and in Italy. They are similar to endives and have that bitter taste. A famous dish that uses it is Puntarelle alla Romana, a salad with anchovies and the asparagus chicory. It is quite hard to find outside of Italy, surprised you ...
replace ground almonds with flour? I have this recipe https://www.whittakers.co.nz/en_NZ/recipes/soft-centred-chocolate-pudding/ which uses 50g ground almonds for the chocolate pudding. Would it be safe if I could replace that with 50g of flour instead if I don't have ground almonds? Would it affect the consistency o...	The recipe looks a like a gluten free chocolate lava cake. If that is the intended consistency you're looking for then yes by all means that substitution WILL work! Maybe play around with the amount of flour as well. The main worry is the texture; if you want a gooey pudding you'd get in a pudding cup or mousse (unlik...
Can I use orange juice to pasteurize egg whites? I'm making a meringue and I just realized I don't have tartar or lemon juice, but I do have oranges? And I read that you can use anything acidic but I dont know. So I would like to know if it's ok to substitute lemon juice with orange juice?	Only heat can pasteurize egg white. You might be thinking about stabilizing egg white, to help prevent over beating. In this case, cream of tartar is recommended. If that is unavailable, lemon juice or white vinegar can be substituted. I don't think orange juice would be helpful. You could always just leave these a...
What is the least amount of vinegar needed to fully curdle milk for cottage cheese? I found a recipe that states to use around 1/2 tsp of vinegar for 1 quart of milk(0.5% vinegar to milk by weight) and another recipe that says 1/2 cup of vinegar for 3L of milk(3.7% vinegar to milk). That is around 7 times more vinegar...	Don't use vinegar at all. Use citric acid, which you should be able to get from a brewing or cheesemaking store, or get it online. Not only does it have a "cleaner" flavor than vinegar, it also allows you to control the pH of the solution more precisely. A given quantity of citric acid diluted in distilled water alway...
Gotham Steel Pans I purchased two Gotham Steel 9 and 1/2” pans. I use an induction cook top. This was a match made in hell. Didn’t realize that I needed an interface between the cooktop and pan. What would be the best direction to take?	Your best bet is to return the pans for ones made with iron that will work with your cooktop.
Why does Lasagna need to be baked? Aside from the cheese, isn't everything in a lasagna already cooked? If so, why do recipes still call for 30-40 minutes of baking? And how does the baking affect it? (e.g. makes it chewier?)	Besides cooking some of the components (if you roll your own pasta or use some dry pasta sheets that don't have to be pre-cooked and can be assembled directly as long as they're submerged in sauce or they'll burn) the point of baking is to enhance flavor by forming a crust on top and to melt any cheese that you put bet...
Copper saute pan metal lining is melting? So, I tried using a copper (I bought 2nd hand recently) pan to brown some beef. The lining is melting and bubbling. Am I not supposed to use it for this? Or has it been lined with something other than tin? Thanks, I am worried to eat from it now.	You overheated it, tin melts at 450 F . It may have a few per-cent of other metals in the tin that would raise the melt temperature slightly.It should be fine now except if the surface is now rough ,it will be difficult to clean. The tin can be remelted and smoothed. Unfortunately that requires some skill/experience. I...
What is fine semolina? (For baghrir recipe) Background: I would like to cook baghrir. There are many recipes, all very similar: put fine semolina, warm water, yeast, sugar, salt in a blender and blend it for a few minutes, in the end it should have a liquid consistency. I tried it once but it was a disaster, I figure ...	Three things: "Semolina" refers to meal or flour made from durum wheat using particular grinding methods. It is available in coarse, medium, and fine, the last of which is almost as fine as regular wheat flour. However, since a medium grind is used for making pasta, that's frequently all you can find in stores, both...
Make crispy brussel sprouts I need help! I go out to restaurants and I can order absolutely succulent, crispy, crunchy, melt in your mouth brussel sprouts and I am completely incapable of reproducing them at home. I have tried to cook them just about every way I know how...I cut the bottoms off, remove any loose lea...	The secret is to steam them partway. Sprouts are tough and dense, if you roast them the outside tends to dry out by the time the inside is done, even if you cut them down the middle. I steam them until a fork starts to want to go in, then I get them out and douse them in ice water to stop them cooking. I usually saute ...
Should I use self-rising flour or all purpose flour for two ingredient pizza dough? I'm planning to make a simple pizza using the two ingredient pizza dough method. I've been doing some reading on it and I see two variants of this: (1) from Kinda Healthy Recipes which uses all purpose flour, salt, and Greek Yogurt; an...	Self-rising flour is just flour with the addition of baking powder and salt. So, it doesn't matter whether you use self-rising flour or make your own by combining these ingredients yourself. note: not all countries include salt in self-rising flour. There is no salt added in the UK "self-raising" mixture for exampl...
Is the appetizer of a three-course meal always a salad? A dictionary says A three-course meal in a local restaurant will not cost more than $10. The three-course meal includes an appetizer, entrée, and dessert. The first course of the three-course meal is a salad. It seems to indicate the appetizer of a three-co...	The three sentences you quote are example usage of the phrase, and not part of the definition. These are simply sentences that demonstrate usage of the defined phrase, but are not part of the definition. The definition, which is always true, is this part: A three-course meal is a meal that consists of three parts serv...
How do i improve my hot and spicy chicken breast recipes so that the heat isn't an after taste? This was my recipe from last week: Chicken Breast Marinade (this is after cutting them up into small pieces): Yogurt Sriracha Lemon Juice Black Pepper Marinate for 30 minutes. Caramelized Onions Black Pepper Salt Turmer...	This is based on purely observation, over 40 years, it contains no actual scientific basis whatsoever. Something I've always noticed is that if I'm eating an Indian curry & it's starting to feel a bit too hot/spicy, then the more of it I eat, the hotter it's going to get. If I eat a Thai curry - let's just consider the...
ozone and its impact on cold fermentation Baking is my new hobby and I am experimenting a lot. There is an interesting observation and a guess, I'd like to hear some opinions from more experienced bakers. I have a number of failures with the recipes where dough required to be fermented in the fridge, e.g. ciabatta bre...	I was experimenting for almost a month and now I can confirm that enabled Ozone(Active Oxygen) does indeed impact, kills really, on the dough and bacteria during cold fermentation. The results I have with Ozone off are fantastic. And out of curiosity I also did cold fermentation with Ozone enabled. I kept the dough for...
How to best zest a citrus fruit that was already halved and squeezed? Zesting a citrus fruit is pretty straightforward with the fruit intact, but sometimes it happens to me that I absent-mindedly halve and squeeze the fruit and then remember that I wanted to zest it before. What is the best way to do zest a citrus fru...	I find that the classical zester is a rather clumsy tool and needs quite a bit of pressure to use, which is hard to do against a squeezed lemon. I zest with a microplane, and I find that it does a fairly good job with squeezed lemons too, even though it's not as comfortable as with a whole lemon. It is sharp enough to...
Partially defrosted chicken in cold water, then defrosted the rest of the way in the fridge I thought I wanted to cook chicken last night, so I put the frozen chicken breasts (in original packaging) in a bowl of cold water to defrost. After about 30 minutes, I realized that to make the dish I wanted to make, the meat ...	It should be OK, You started it frozen and unless the ambient temperature was very warm, the water would still be cold, so the meat was not in the "danger" zone before putting it back in the fridge where it'll continue defrosting slowly.
Why is my freshly ground coffee watery? In order to get a more gourmet coffee drinking experience I have recently been getting whole beans and freshly grinding them before brewing coffee using an automatic drip coffee maker. Coffee connoisseurs say that freshly ground beans are the only way to go, or so I've herad. Ho...	Your grind is way too coarse. Finely ground coffee not only has more surface area exposed to let out flavor, it also forms a barrier, making the water go slower through the coffee, so you get even more flavor. A burr grinder isn't needed for a drip feed, you can get perfectly good results with a blade grinder, you just...
What is my Paella Pan made of? I bought a paella pan at a flea market. I have no idea what metal(s) it's made of. It cooks like a nonstick but doesn't have a commercial nonstick coating. I clean it by washing it with dawn and hot water and dry it completely. The nonstick-ness survives the washing method. There is no s...	This kind of pan is traditionally made of blue steel. The coating on it would be a homemade seasoning from oil. I cannot tell it 100% from just the small picture, especially since there are manufacturers who sometimes imitate traditional looks while using different materials, but this is the likeliest guess for this p...
What is "dumpling soit"? I am watching a Gordon Ramsey youtube video, he is cooking dumplings. At approximately the 6:04 mark of the video Gordon mentions "Next the dumpling essentail, soit". It looks to be a off white substance about the size of rice kernels, almost exactly like shredded cheese. What is this "dumpli...	Yes, it is animal fat. The word is spelled "suet" and it comes from beef. I haven't been able to find a recording of the word with British accent, but this is what fits the context too. It also seems to exist in this flaky form that is shown in the video.
Melted plastic wrap in oven at high temp Tonight I preheated my oven, forgetting that I had some dough proofing inside. The dough was sitting in a glassware bowl covered with glad cling wrap and the oven reached about 350F before I realized and took it out. The stretched wrap had a weird hole in the center almost like...	It's doubtful the plastic vaporized. It probably just made a hole because it melted and stretched. I'm sure your oven is safe. Any tiny amount of plastic that might have melted and landed on a surface (which is doubtful) would burn and you will smell the burnt plastic. Next time you use your oven just preheat it to 500...
why does my sourdough bread have lumps of flour I've made sourdough bread numerous times, however, I sometimes find hard parts in the center of the loaf. Whenever I cut into a baked bread (after rest) - there appears to be hard parts towards the centre of the load (seems like lumps of flour). I'm wondering if anyone m...	This looks like an excessive amount of flour worked into the dough when shaping - the spots do absorb humidity from the surrounding dough, but remain dense and hard. To prevent this, be mindful of how much flour you add to your bench and how you shape your loaf. Especially with rather wet doughs, the impulse to flour ...
Can you eat red tomatoes' seeds that turned black? I bought bright red tomatoes from a supermarket that looked fresh, ripe, edible on the outside. I descry no evidence of Blossom End Rot; the tomatoes isn't blemished like pics below. When I cut open the tomato, the flesh remains red and feels normal and fresh. But ...	This sounds like BER (blossom-end rot) which can occur with only the seeds being affected if the condition wasn't severe enough (or for enough time) to affect the flesh. If you remove the seeds (and any parts of the flesh the may have been affected) the rest is safe to eat.
When making cheese (e.g. Halloumi) from non-homogenized milk, are the dangers in non-homogenized milk neutralised? I was looking at ways to make Halloumi at home and found this video. The recipe calls for non-homogenized milk (another name for raw milk, I think!) which as far as I know can be very dangerous. But I am ...	You are indeed mixing up different things, as Tetsujin mentioned in comments. When the milk comes out of the cow, it is an emulsion, but not a terribly stable emulsion. Also, it has bacteria in it - ideally only the milk acid bacteria from the cow's udder, but it can also have pathogens from either a sick cow (usually...
red velvet cake - cake flour? I am looking to bake a red velvet cake, but I’ve seen different recipes, some use all purpose flour and some use cake flour. There are some diy cake flour recipes too since I don’t have cake flour. I’m wondering what’s the difference if I use all purpose flour instead of cake flour? Will ...	Cake flour is milled more finely than all purpose flour. It also has a lower protein content, so less gluten is produced in the final product. It is ideal for achieving the soft crumb of a cake. That said, plenty of cakes are made with all purpose flour. You would be able to perceive a difference in a side-by-side ...
Premixed ingredients for yogurt I failed to read the recipe before I started to make my first batch of yogurt. I poured the whole milk and mixed in the premade yogurt. Can I still boil till 200 degrees, then let cool and then add another 1/2 cup of premade?	Interesting question. I would certainly say that it's worth a try, because there is a high chance it will work. Of course, you do need to add more culture after cooling, but you already mentioned this in the question. If this fails, the most likely failure mode will be that the acid in the culturing yogurt is sufficie...
Substitute for demerara sugar in cookie recipe I have a recipe for oatmeal cookies that uses demerara sugar. While I do have some demerara sugar, the quantity remaining is approximately 1/3 of what is needed for the recipe. (In normal circumstances I'd just go buy more but...) What I do have is plenty of several othe...	Demerara sugar has a syrupy flavor which is between light muscovado sugar and granulated sugar, I would substitute a 50/50 mix of golden granulated and light muscovado sugar. As you have some demerara you could do a small amount of 50/50 mix and taste test, adjusting to get the right balance. You could also put in str...
Flour types and their effects in levain The first time I made a levain, I used all-purpose white flour. This took over a week-two weeks to become active. I recently started a levain using whole wheat flour, and found it to become active much faster from the more nutritious flour. Now due to covid19 wiping all flour f...	You can feed your starter with whatever flour you have, keeping in mind the following things: 1) If you want to change flour type you should start with an active, healthy culture (don't start with one that is dormant or low activity). I would feed it at room temperature using the normal flour for a few days and make su...
Can I use unpasteurized store bought miso to make more miso? I have some leftover chickpeas and red beans that I was thinking of making into a miso paste, but I don't have any koji and don't want to go searching multiple stores in the middle of a pandemic. Can I use store bought miso as the starter for making more mis...	Maintaining a Koji culture is considered difficult, even commercial operations rarely do this. Meredith Leigh talks about it https://www.youtube.com/watch?v=4X-96_FFLyI&t=11m35s I think I may have read somewhere that the new Koji Alchemy book has good info on culture maintenance. Most of my books on Koji don't even men...
Help! Too much salt in my sourdough dough! Help! I added three times the amount of salt needed for my sourdough bread recipe (1/4 c. versus 1 T.) Can I save it?	The short answer is no, unfortunately you cannot save this bread. Once the salt is mixed in you cannot remove it, and that much salt is likely to kill all the yeast in that dough, or at least slow it way down. Diluting the salt by mixing it in with 3 times more bread is possible in theory, but realistically there's a ...
Whipped cream from milk powder Recently I saw a video that shows powdered milk can be whipped with cold water to make topping for cakes. I did a research on Google and yes, some articles/blogs said that it can be whipped. I actually tried myself using half and half powdered milk and whipped it with a hand mixer but i...	There are methods that whip very cold (up to semi-frozen) low-to-no-fat UHT milk to a whipped cream consistency using an immersion blender with the whipping disk. The key factors are temperature and fat content, for both, the lower the better. I would not recommend using this product for a cake, because the stability i...
Ground beef stays pink for 10 days, doesn’t seem right I have a 1-lb package of 80/20 ground beef that seemed unnaturally pink. Did not open it for 10 days. Refrigerated, not frozen. Still within the “use by” date. But it’s still totally bright pink, none of the natural browning I would expect. What’s going on here? H...	The browning you are referring to is caused by oxidation. Well-wrapped products are protected from air, and thus, browning caused by oxidation.
How much cayenne powder contributes the same spiciness as one minced habanero? I recently made a curry with 4 habaneros and 2 Tbsp (approx. 30 mL) of ground cayenne powder. It was extremely spicy so I'd like to reduce the heat next time and am wondering what the relative contribution of each ingredient was.	Notwithstanding the two current answers - that it's really hard to guess - there's an additional concern. In terms of actual flavour rather than simple heat, you can taste (& smell) habanero in pretty much anything, even at low concentrations. It's a fabulous aromatic. Cayenne, on the other hand, is really almost flav...
Can you sub collagen protein for whey protein isolate in baking? I have Vital Proteins Collagen Peptides Unflavored, which is 90% protein (9g protein per 10 g serving). The whey protein isolates I've seen are also approximately 90% protein. Because I already have the collagen, I'd like to substitute it for whey prote...	Referring to whey protein, not specifically whey protein isolate, Carolyn Ketchum writes as follows: "I do not recommend using collagen peptides or collagen protein powder as a replacement for why or egg white protein....the baked goods always become quite gummy and difficult to cook through." Ultimate Guide to Keto ...
Cast iron pan rusts during seasoning I had a cast iron pan that I wanted to strip and reseason. I stripped it using the oven cleaner method and then I dried it in the oven at 200C. It got super rusty but I was able to get that all off with oil and a paper towel. The oil I am using is a mix of Canola and Soybean. This ...	You never removed the initial rust layer from stripping the seasoning. Wiping it down with oil and a paper towel will just mask the appearance of the rust, not remove it. To remove the rust, you will need to scrub the entire pan with something abrasive, such as steel wool. Edit: You may find the answers to this related...
Help! I poured the syrup over my Baklava before I baked it. Is it ruined? I accidentally poured the syrup over my Baklava before I baked it. Did I ruin it? Is there anything I can do to salvage it?	You have ruined it as baklava, pouring the syrup on before baking means it won't crisp up, you can't pour the syrup out and get the same result. However, you may as well just bake it and see what comes out, it won't be baklava but it may taste good. Feel free to post an answer if you do and tell us what it was like.
Why is DIY yogurt not as stable as sourdough starter? I have a sourdough starter which is now close to 15 years old. It has survived everything - including long pauses where it stood in the fridge for over a month or longer. It is incredibly stable and very hard to kill (at least I was not successful so far). Presumab...	First, we are talking about different microorganisms when comparing sourdough to yogurt. Generally, a sourdough starter is populated by numerous strains of yeast and bacteria, while store bought yogurt contains a small number of isolated strains of bacteria. However, there is no reason that you can't maintain a yogurt...
Why does bread flour have lower protein content than all-purpose flour? I decided that after six months of breadbaking, I'm ready to check flours. Up until now, I just bought the bread flour in the local shop (ok, the local shop is out of breadflour and yeast, because of covid, so the sourdough is a real saver now:))....	I would just say that you are translating the terms too literally. In the USA, it is typicall to sell flour made from hard spring wheat under the name "bread flour", because people there traditionally enjoy bread made from it. In other countries, people have different expectations of their bread, and hard spring wheat ...
Extracting flavor of ginger in cooking I have noticed and tried the practice of frying the combination of ginger and garlic pieces in oil/ghee at the very beginning, prominently in Indian cuisines. However, pungent taste from the uncooked pieces tends to sting at times. I've also tried boiling the ginger and garlic pi...	For extracting (to water / ghee / oil), the best way I've found is to slice long slivers of ginger paper thin, as thin as you can. The extra surface area provides better saturation, and being extra thin promotes optimal extraction. Remove the ginger after 10 or so minutes, or once you pick up a strong smell of it. For...
While frying the cheese garlic bread on a frying pan, can a silver foil prevent the base of bread from burning? Everytime I make cheesy garlic bread at home using a frying pan, the base of the bread turns black within few minutes. Can using a silver foil on the base prevent it from burning.	The foil will heat up to the same temperature as the pan, so no. You need to use a lower temperature to fry the bread if it turns black before it's cooked through.
Is it better to air fry and refrigerate my wings or to wait to air fry them tomorrow? I'm going to make some chicken wings in my air fryer (https://www.foodnetwork.com/recipes/food-network-kitchen/air-fryer-chicken-wings-5565422). I have 1.5 lbs of wings which is too much for me to eat in one sitting - so my question ...	Conventional wisdom says that freshly cooked food is better than re-heated food () So I would cook half today and second half tomorrow. I would maybe marinate the second half of the wings. () yes there are exceptions like leftover pizza. :-)
Does 2% milk make decent cheese? I ended up with a gallon (almost 4 L) of 2% milk that I don't really need. I was thinking of making it into some kind of fresh cheese (i.e., farmer cheese or panir or something) to extend its life a bit. Will this milk make decent cheese, or do you really need full fat milk for that?	I almost always use semi-skimmed (2%) for paneer, though if I'm making enough to buy milk specially I'll use full-fat for some or all of it. There isn't much difference to texture or cooking properties (though I've never done a side-by-side comparison).
Shaping baguettes using three folds vs. rolling it up? What's the idea behind the standard French technique of three folds to shape a baguette where you fold it in from top and bottom and then the whole thing over, sealing it with the heel of the hand? The standard Mexican and Vietnamese method is to simply roll the d...	One of the key skills in dough making is forming a decent crumb and light texture. While the action of the yeast will go a long way to doing this, by folding the dough in such a way, more air is trapped within the pocket. It is the same way when making pizza, you should not press on the outer crust (or use a roller) on...
How to soft boil eggs with a countertop egg steamer? Having misplaced the custom measuring cup for an "egg steamer" device, not quite sure how to steam eggs. Desired result: so that: The perfect soft-boiled egg should have firm, custard-like whites and a warm, runny yolk Firstly, I've never poked holes in the eg...	I happen to have some experience with steam egg cooker. For starters: how does an egg cooker work? The egg cooker doesn't use a timer. Instead, the cooking time is determined by the amount of water you put into it: the more water, the more time it takes to boil off and trigger the overheat alarm. This is why your egg c...
Why are the pans mostly black? Most pans are black (arbitrary example: https://www.hood.de/i/pfanne-20-cm-81718656.htm ). What advantage does a black pan have as opposed to other pans? Why are there fewer gray pans, aluminium pans or white pans? Why?	Teflon* is black therefore all Teflon pans are black. Other things are other colours, aluminium, copper, steel, so the outside may vary, but if it's Teflon-coated… it's gonna be black inside. *Other non-stick coatings are available;) Ceramic can be white, there's a stone/copper one which is brown/orange or grey speckl...
Kneading causing gluten How can kneading something create more gluten? Gluten is a protein. Can moving something around create more protein? I doubt it. So what is really happening? Are the gluten proteins bonding differently or tangling?	Yes, kneading develops gluten. Specifically, the gliadin and glutenin proteins in flour form gluten when mixed together with water. It's common, but inaccurate (and confusing I think) to refer to gliadin and glutenin as gluten. For more about the chemistry of how gluten develops see the paragraph on 'bread products' in...
How to use sourdough starter? A week ago I mixed 1 part AP flour 1 parts tap water, keeping it at room temperature (18-24c). I've been discarding a bit and feeding it 1:1 daily. The last few days, the next 4-6 hours after I feed it it double in size, and then it slowly goes down. Now I want to use it to make some bagu...	The optimal time to use your starter is at peak activity. This could range from a couple of hours after feeding to 12 hours after feeding, depending of conditions. The top should have a slight dome, it should be bubbly...just before it begins to settle back down.
Separating gelatin from Jell-O powder So I've been doing a bit more cooking while confined to my home and I wanted to make a recipe that calls for gelatin. I don't have any and I don't expect to be doing another grocery run for a few weeks. However, I have two things for sure: Jell-O powder and time. The powder, from ...	Not guaranteed: If you don't mind just wasting the Jello, or winding up with Jello as a snack*, you can try this to kill some time: Try to dissolve the whole thing in very cold water. Maybe even ice water. The water must stay cold for this to have a chance. The sugar should dissolve at least some, and with stirring a l...
Why cut and discard the base of asparagus, before dipping in water? Please see this City Super video clip. Why do they recommend truncating the base in step #3 (將蘆筍末端切掉) before standing them in water?	For the same reason as you re-trim the last inch or so from a bunch of flowers before putting them in a vase. The damaged cells at the original cut will have dried & sealed themselves by the time you get it home. That damage may now be extending up the next part of the stems. Cutting off another inch exposes fresh cell...
White stuff on the top of my apple cider vinegar? This white stuff has appeared on my Apple cider vinegar. Is it good or do I remove it? It has been 4 weeks. I was going to strain the apples out today and let it sit for another 4 weeks. Smell of the vinegar is nice and doesn't have a bad odour.	That is mold. You should skim it off and throw it away. It's probably an indication that your acid to sugar balance is not correct. If it comes back I'd throw away your batch and try again.
Is my green pickled garlic edible? I tried pickling some garlic in turmeric and the garlic turned green. Just wondering if I should toss or not?	Garlic produces non-toxic allicin and allicin in the pickling process. When allicin and allicin are mixed together, the garlic becomes a hundred green. The pickled garlic turns green not because the pickled garlic contains chlorophyll, which will produce green when exposed to sunlight like a plant, but because the garl...
Is Virginia creeper safe to eat? Spring and the Virginia Creeper is growing. https://en.wikipedia.org/wiki/Parthenocissus_quinquefolia It is native to North America, and common. I read on Wikipedia the berries have "dangerous amounts of oxalic acid" and I have not tried those. The leaves taste good to me; sour and ...	Virginia Creeper can be toxic if eaten. Both the leaves and berries should be considered poisonous and not eaten. According to poison.org: Although they are pretty, Virginia creeper and wisteria can be harmful if they are chewed or swallowed. Both plants can cause mouth pain, nausea, vomiting, and diarrhea and should ...
what noise is the water boiling pot making when boiling water? I tried to boil water in a Whistling boiling water kettle tea pot on a stove. The stove has electric stove top coil burners. So when boiling water with those, there is some noise and sometime a sudden big noise like something hit the pot. I been living wi...	cavitation noise - The noise produced in a liquid by the collapse of bubbles that have been created by cavitation.
1/4 cup of rice not measuring to be 45g, turns out to be 30g I have used two different rice cooker measuring cups, and I know the kitchen scale is correct, but the rice packaging for various rices say 45g = 1/4 cup, but if I fill it up to 1/4 cup, the weight of the rice turns out to be 30g. What am I doing wrong? I ev...	The measuring cups that come with rice cookers are not the same size as a US cup (or indeed many other countries' cup measurements). A rice cooker cup is 180 ml, a US cup 240ml, and in a lot of places it's 250ml. This is because rice cooker designs originate from Japan. You're getting 30g, which is 2/3 of what you ex...
Sous-Vide cook out juices I’ve been trying out various styles of thickening the sauce inside the bag while cooking. My focus is creating a marinade style/glaze while cooking my meat, so when it comes out, I can just flame grill. My sauce keeps splitting (oil separation) - Is there anyone who has been successful in cr...	The issue with accomplishing what you want to in the bag is the low temperature typically used in sous vide cooking. These low temperatures prevent the proteins from coagulating. This can only happen once you dump the juices into a pan to finish a sauce at higher temperatures. Then, you will probably notice that you ...
Why are there egg whites over my yolk when I try to make a sunny side up fried egg? When I cook fried eggs I've noticed that when I put a teaspoon of water and cover it with a lid, the yellow part gets covered by cooked egg whites when I'm done and it doesn't look much like a sunny side up egg anymore. However when I ...	I suspect that you are using fresher eggs and are cooking too hot or too long. In an egg, there are two different kinds of whites, the outer, runnier, and the inner, which clings more firmly to the yolk. If you crack a fresh egg and place it on a plate or in a pan, you can see a distinct “bulge” of egg white. This als...
What are the different parts of a zester called? Earlier I was trying to describe which part of a zester to use and realized I have no idea what the different parts are called. I fell back on google, and was surprised to find nothing, there are plenty of zesters for sale, and plenty of people incorrectly calling micro...	#1 is the zester. #2 is called a channel knife, and is used to create a wider strip of zest for garnish.
damaged microwave door My young daughter put a small pan with a metal handle in the microwave. It began to spin around on the turntable and whacked the inside of the door. There was a spark and the inside of the door is marked. The first layer of the door has damage to it, almost like a hole, however the hole is not t...	To answer this question a bit of physics comes in handy: Microwaves emit, well, microwaves, this is a form of electromagnetic radiation, like light or heat, with wavelengths (basically the distance between two peaks of the waves) between 1 meter (39.37") and 1 millimeter (0.039") and frequencies (number of times a wave...
Weight of a large egg UK recipes give the amount of eggs in a recipe in grams and I would like to know how many eggs I will need fpr 115 grams of eggs. So, what does the average large egg weigh?	There is indeed a standard for egg sizes. Size M in Europe, corresponding to Large in the US, is roughly 55 grams per egg. This is including the shell, if you have a recipe which doesn't include the shell (e.g. it was developed for pasteurized eggs from a carton), you have to calculate about 5 g of shell for that size ...
Is there a term for this distinction of sweet categories? In a mildly synesthetic sense, I have been describing two categories of sweet flavors as "bright/clear" and "dark" all my life. These categories aren't exhaustive, but I think it will be easy to correlate what I mean if I list the two: Dark Coffee Chocolate Pa...	No, there is no standard categorization on these lines. You are just creating a personal categorization in your head (which is not a bad thing in any way - that's how everybody's mind works) and you are attaching an association to brightness/darkness which is mostly personal, but might be close enough to a shared exper...
Safe kitchen-ready materials to drill holes in for tofu press? I am looking to make my own tofu press to save money over a store-bought one. For those unfamiliar with the process, imagine two 9x5 loaf pans with a series of holes drilled into their bottoms for water drainage. The tofu sits between the two pans and weig...	Aluminium doesn't rust, and neither does stainless steel. In both cases this is a property of the material and not a coating. While aluminium has a layer of oxide on the surface, this gets scratched in use and reforms naturally. Either of these could be used, but aluminium is much easier to drill. Non-stick pans are...
Sourdough starters with different smells - is this normal? I am very new to sourdough baking and gaining an interest in the subject so please forgive what may seem like newbie question. I have two starters on the go at the moment. The first starter came as part of a "sourdough kit" which I was given as a present. It s...	One is on the heat pad and the other is...where? Different temps will facilitate the growth of different yeast and bacteria. Also, your kit is likely populated with different micro flora than the starter you created. Finally, which "smell" would you rather use to bake bread? I would go with yeasty. Starters get ac...
Using melted butter vs rubbing it into flour? Let's say I'm making a crumble topping or some biscuits. What, if any, differences would it make to the finished product if melted butter was used instead of rubbing it in to the flour? Thanks.	Melting the butter would create a more homogeneous mixture of butter and flour. This may sound like a good idea, but actually preserving little clumps of butter and flour in the final mixture for your crumble (or streusel, or pie crust, or US biscuit) is what gives the finished product its flaky texture. If you try usi...
Can commercially sold, vacuum-packed beetroot (cooked) be stored under room temperature? I don't have any experience at all with beetroots. But a couple days ago, I received some vacuum packed cooked beetroots by post (without special temperature control) as part of a vegetable basket. They had no instruction printed ...	Forgot to update. They went bad (blew up actually) after a week or so, when the expiry date on the packet is months away. So at least in my case, some beetroots in vacuum packaging should be stored in the fridge, although there are beetroots that can be stored room temperature (which I saw in another market). You shoul...
Can I turn off stove while making stock? Can I turn off the stove mid-way through making the beef stock? I didn't know it would take 4 to 6 hours!	Sure, turn off stove, chill your stock quickly, then refrigerate. To chill quickly, you can fill a sealable container with ice, float it in your stock, and stir. If you can also simultaneously put the pot in an ice bucket, chilling will be even more rapid.
Is it safe to freeze raw garlic in vacuum-sealed (FoodSaver) bags? I'm generally aware of the botulism-related dangers of storing raw garlic in anaerobic environments at room temperature (or even in the fridge), but couldn't find much info on whether it was safe if vacuum-packed then frozen. My question: we have a lot...	Clearly, your concern is clostridium botulinum. Freezing does not kill the spores, which potentially produce the toxin that causes botulism. However, it does stop their growth, as long as you freeze quickly, and your freezer remains below 0 degree F (-18 C). Therefore, freezing is safe for the storage of garlic. You...
Am I unwittingly damaging my knives with amateur sharpening? I had a bread knife that took a trip through the dishwasher and was frustratingly dull. I bought a cheap sharpening rod to attempt to salvage it (this one specifically: https://www.amazon.com/gp/product/B001910FOA). It was a bit tedious to get into all t...	Destroy is too strong a word. For most knives the worst you can do by honing wrong is to take the edge off the knife. This isn't destroying it, it just means you need to get it sharpened again. Angle is the important thing with honing, you need to match the sharpened angle and be consistent. If you have a knife with a...
Very Sticky Dough Before Kneading It was my first time baking and followed a simple bread recipe. The ingredients are listed below. My problem was after mixing, before kneading, the dough was still very sticky and stuck onto my hand even before I started kneading it. In the video that I watched using that recipe, the ...	You may have done nothing wrong, it's common for bread dough to be very sticky after mixing. If you have your measuring right and the recipe is right time and technique will turn it from sticky to smooth. There's 3 things that will happen: Absorption: flour doesn't absorb moisture instantly, most gets absorbed very q...
Flavor of wasabi, horseradish, mustard, capers, and jalapeño What is the name of the flavor of wasabi, horseradish, mustard, capers, and jalapeño? Unfortunately, I'm not fond of the taste of the above ingredients. To me, they taste similar. I don't mind the heat. I love a home-grown scotch bonnet or the occasional C...	Mustard, horseradish and a few others are sometimes grouped together as "pungent", which can also include aliums, ginger, and other strong flavors. But it's a pretty fuzzy category. Some people might not include hot peppers (but still include other types of "pepper"). Some might include other objectionable flavors th...
What are the consequences of failing to strain my pastry cream? I've made some pastry cream in preparation to make eclairs tomorrow. However, when I was ready to strain it I realized that I did not have a strainer as I thought. I stirred it around and did not see any big particles, so I put it in the fridge anyway to ...	Unless you left vanilla pods or something like that in the cream you'll be fine and the taste won't be affected, only the mouthfeel. Straining it makes it smoother and removes anything you didn't intend to be in the final product.
Sweet potatoes stored in direct sunlight I know leaving potatoes out in direct sunlight is a bad thing as they can develop solanine which is toxic. I know sweet potatoes don't develop solanine, but are there any other reasons other than spoiling to avoid storing sweet potatoes in sunlight?	Sweet potatoes are not in the potato family (Solanaceae) and as you say, do not develop solanine, or other glycoalkaloids such as chaconine. The only toxin they are listed as having in Medical toxicology of natural substances is ipomearone, typically produced in response to fungal infection. I cannot find any indicatio...
Cracked egg leaves egg white residue. Should I worry about the other eggs? I had an egg crack in the carton and cover the other eggs with egg white. I consider the cracked egg a lost cause, but what about the splash damage? Are the eggs that have received an inadvertent egg white wash safe to eat? Particularly, for s...	If the egg actually exploded as in the title, then no, that egg is probably highly contaminated. Not only is it bad, but nothing its contents have touched can be considered safe to use and should be discarded. I assume however that you actually have an egg that was broken in handling. In that case, only the broken eg...
Alternatives to Broil? I have taken up cooking while stuck in quarantine and wanted to know if there's an alternative to broiling. I have seen plenty of recipes which recommend broiling but I don't have a broiler. Any alternatives to it? For instance, I found a good pasta recipe that suggests broiling after cooking to...	Adjacent to Johanna's comment on the question: If you have an oven at all, it likely has some sort of broil or grill function - per the accepted answer to this question, it might be a broiler drawer, rather than a function of the main body of the oven. Assuming that you do have an oven, I would figure out which of tho...
Are the white dots mould or part of the bread? The bread is called Malted bread, 9/10 I see this I believe it’s mould but does anyone actually know if it’s actually part of the bread or not? Top right corner. Thanks.	Malting is when a grain is sprouted then dried. Often it is then ground, or in the case of some well known and often appreciated drinks fermented. In your picture, I see malted grain kernels in the upper right. Completely normal for a malted bread if whole grains rather than ground is used for some of the malted port...
Is it common for slow cookers to heat unevenly? I have a CrockPot brand slow cooker that is less than one year old. I have recently realized that it heats rather unevenly, being considerably cooler on the side near the controls than on the opposite side. For example, when I cook a batch of chili, I can see it bubbli...	It is not typical for the heating to be that uneven in a slow cooker, it sounds like it is broken. If it's less than a year old send it back and get a warranty replacement! If it's not under warranty if it was me I'd take it apart and fix it if I could, they aren't very complicated. I'd either fix it or replace it rat...
Why do potatoes cook more slowly in a stew? I recently made a stew, not for the first time either, and I've tossed in a few potatoes, cut into cubes. It took about an hour and a half until they were soft. The stew was simmering the whole time. In contrast, if I put potatoes into water and parboil them, even if I add s...	This won't apply to all stews, but if there's something acidic in the liquid (such as tomatoes or vinegar), some items will not soften or break down as quickly. I know this includes both potatoes, onions, pasta and rice, but I would assume that other starchy vegetables would have similar behavior. But there can be othe...
Seasoning a granite mortar and pestle, with intuition for the steps and their order There are many procedures for seasoning a new unpolished granite mortar and pestle from Thailand. Some sites recommend: Wash without soap and dry completely Crush garlic, maybe with salt and peppercorns. Let it sit for 30 minutes to 2...	The rice, salt, peppercorns and garlic aren't hard enough to polish the granite. There are hardness scales such as the Rockwell hardness scale and Mohs scale for minerals. What you are really doing is grinding the granite pestle against the granite mortar. The purpose of having some material in the process is just to...
How long to sharpen Japanese knife with whetstone I'm a fairly experienced home cook and I'm looking to upgrade to a good quality chef's knife. I'm thinking about getting a Japanese knife (e.g. a Shun Classic) but I've heard they can take a long time to sharpen using whetstones, on the order of 45 minutes to an hour. ...	The answer partly depends on how dull the knife is when you go to sharpen it. Most electric knife sharpeners have 2 or 3 different wheels with coarser and finer grinders, the coarser allow you to establish the angle of the edge and the finer grain refine it, similar to coarser and finer sandpaper. The two disadvantages...
Induction cooker hot on inner circle only My induction cooker has two circles marked on it, a small one and a big one. It came with a set of small and big pots that match the size of the circles. After a year, all the pots have a small circle burned into them. Does that imply that the the outer circle on the cooker is...	Warping doesn't matter with induction, since you don't need the pan to touch the surface, unlike resistive electric technology. I suspect that your unit is working as intended. I have personally never seen home units with a large coil, they typically have a 12 cm coil or less, and since most pans are larger, they only...
How do you reheat rice in a takeout box after you've already made the mistake of refrigerating it straight up? I have refrigerated rice that I want to serve alongside chicken tikka masala (Not for guests, that's unthinkable! For family.). It's in one of those styrofoam containers with a plastic lid, although it's hard...	Assuming it's been kept cold & is therefore 'safe', then just drop it into a larger microwave-safe dish with a not-quite-sealed lid & maybe a tablespoon of cold water. Once it's halfway heated, you'll be able to break it up a bit to stir. When fully heated, it will break up with a fork. Your family will never know ;)
What is the difference between cooking at low temperature and sous vide in a plastic bag? Why do you sous vide in a vacuumed bag, which is more complicated than just cooking your meat or vegetable at a low temperature while being in contact with the water? Does it loose taste?	While sous vide does mean "under vacuum," much of the cooking is done in plastic zip lock bags with no vacuum, but with the air squeezed out. The critical element is precise temperature control that you achieve with an immersion circulator. You could certainly cook this way by dumping your vegetables or meat right into...
Time effective technique for separating mint leaves from stems Separating mint leaves from their stems seems like a hard task for me. It is taking too much time to separate leaves from the supporting stems in order to use mint leaves in my curries and juices. Specifically, is it recommended to separate the leaves f...	Separating the leaves of mint from the stem is only necessary if the stem is woody, which partly depends on the variety and age of the mint. The stems of young mint shoots on most varieties of plant are tender and full of mint flavor, so can be used in dishes. Once they get older the shoots become stiff and woody, and ...
How to extract flavour from fruit without heating it or using alcohol? I am curious to know, how fruit syrups and flavours are made commercially and how we can extract the maximum, true flavour of a juicy fruit (such as oranges or apples) as well as denser and less juicy fruit (such as mangoes and peaches) and also be...	Simply, you don't. Your post describes a method which starts with whole fruit, doesn't use heat or alcohol, is achievable in a home kitchen, and has a high yield. Such a method simply doesn't exist. Your assumption that "if the food industry does it, I should be able to do it too" is wrong. The food industry doesn't d...
Turkish substitute for Mascarpone? I often make this simple recipe - [fresh] tagliatelle with spinach & mascarpone. Garlic, sautéed in butter & olive oil, wilt the spinach, a dash of nutmeg, very generous dollop of mascarpone, bit of seasoning; then mix in the tagliatelle & loosen with reserved pasta water. Done in 10...	The closest Turkish equivalent is kaymak (pronounced like guy-mac but with a k, accent on the second syllable). It is reasonably well available in Turkish mini-marts, although the only available brand may use gums or other thickeners. It is not a perfect substitute, and may not whip well if you mix it with cream for pa...
How can I remove discolouration on my ceramic dish? I have some very pale blue/grey dishes that have (what looks like) specks of grease that have "burnt on". You will see why I put that in quotation marks in the photo. It looks like it would come off easily, or just with a bit of elbow grease and hot water, but it doe...	So I wasn't sure how well it would work (since these appear to be some sort of burnt on grease stains) and it didn't get rid of everything but I think it might after a couple more careful applications. I used astonish tea and coffee stain remover (I have no affiliation to the brand). I figured it was the only tough sta...
Pizza crust doesn't brown I've tried several pizza recipes but the rim/crust always comes out white, no browning at all. I used all-purpose flour, salt, instant yeast, water and olive oil. I tried to set the temperature to maximum (230 degree celsius 230°C with my oven) and bake longer but then the crust turned out ha...	I recommend finding a recipe that incorporates a small amount of sugar into the dough, and has you bake the pizza at a high heat. Both of these are very helpful in developing the kind of crust you seek.
Bread making, lightly oiled bowl covered, why? Every dough recipe I have ever seen follows the same paradigm. Mix ingredients, kneed, rest, kneed, roll into a ball and place in a lightly oiled covered bowl, separate and form. Allow to rise again, bake. I don’t understand the significance of the bowl step. Why the bal...	The bowl is simply to contain the dough. You can use any container you like. Depending on the type of bread you are making, you often need to build gluten strength, this ends with pre-shaping and shaping. Shaping matters at this point. With kneaded bread, the "ball" is simply an artifact of kneading or stretching an...
Sugar with vegetable oil safe? During my move to a new home a 10lb bag of granulated pure cane sugar had some vegetable oil drip onto it. After 2 days when I observed that I took the sugar out of its paper bag and put it into a large zip-lock plastic bag that appears to be airtight. Is the sugar safe and for how long?...	I don't see a safety risk. Oil can go rancid. That is a quality issue, rather than a safety issue. Moist sugar could potentially mold, I suppose. If you see mold forming I would discard. Otherwise, this seems like a low risk situation to me.
Can one keep chocolate uncovered in the freezer? I bought a chocolate bar and only hate half of it. I want to store it in the freezer, but part of it will be uncovered. Is this a safe way to store it in the freezer ?	Food-safety-wise, putting chocolate in the freezer is not an issue and not even necessary. However, quality may suffer: Freezers do tend to have some off flavors over the time, and these can be absorbed by the food inside, if not packaged properly. To be safe, I recommend you put the chocolate bar in some kind of airt...

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