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Selling mini crème brûlées
This may be a difficult question to answer but if you have any recommendations, I would greatly appreciate it.
I’m going to be opening up a small a home owned desert business and I would like to sell mini crème brûlée. It’s hard to keep the top crunchy and if you pre-torch it and leave it i... | The question you are asking has no technological solution - you cannot put caramel on something wet and preventing from becoming wet. So you are looking at logistical solutions, and you have basically listed them already.
For eating on premises, you keep the custard in the fridge and add the sugar and torch just befor... |
Uses of dittany of Crete (origanum dictamnus)
Last summer I went to Crete for a short vacation, and came back with fond memories of the local cuisine.
Before leaving I bought some spices, among them a small bag of diktamo (dittany, or dictamnus).
While the smell is quite nice, I found that it doesn't impart any discer... | In Greece we use diktamo mostly for tea, as beverage.
You can try it by boiling water in a jar and put 5-10gr diktamo for 5-10 minutes.
Other uses as any other tea leaves. For example you can boil milk or 35% milk cream and put diktamo and then use the milk or cream to make pastry cream or ganache or any other similar... |
What type of chorizo is this?
I have been given a gourmet hamper which includes a chorizo sausage. There are no instructions on the packet to say what it is. I have had cooking chorizo before and know what it looks like. This chorizo is about 8 inches long, has string at both ends and is quite soft. I don't want t... | A couple of the largest clues to help you
If it's Spanish, it's probably OK 'raw', if it's Mexican, probably not.
If it's soft & squashy, it needs cooking, if it's firm & wrinkled it's OK as it is.
Left is cured & ready to eat, right must be cooked first.
I'm ignoring the fact that for this photo someone has cross-... |
Can I broil a box cake in the oven?
my oven has recently broken, it turns on but does not heat. On the other hand, my broiler works just fine and I've been able to cook peach cobbler and peach bread, though that calls for a different recipe. Of course. it's a pandemic and I'm unable to get the oven fixed right now, I ... | I would suggest putting the cake on the lowest shelf your oven has and put a second oven rack above it then put a baking sheet or hotel tray on the upper rack to block direct radiation. If you have an oven steel or pizza stone, you can put that under your cake while you're preheating to help with the bake (leaving it i... |
Should I rinse chicken livers before cooking them?
I bought some fresh packed chicken livers from the supermarket (refrigerated). At home I froze them. Today I've thawed them and they were bloody. I've put them into a bowl with cold water, then drained them. The water was reddish and small pieces of tisue were floatin... | You should prepare the chicken livers by trimming away any fat, sinew, etc. You shouldn't need to rinse them, but it's OK to do so. Just be aware any time you are washing chicken or chicken parts that the bacteria can get all over your sink and kitchen, so I generally just confine to the cutting board and then wash it ... |
How to make pizza without pizza sauce?
Does anyone know how to make pizza without pizza sauce? Maybe some kind of replacement? | Focaccia dough stretched and rolled thin, painted with olive oil, sprinkled with fresh herbs and coarse salt then lanced about with a fork is a wonderful pizza with no need for any sauce or other toppings as a snack of side dish. From there as a starting point you can start adding toppings, cheeses, even sauces to one... |
Trying to improve a vegetarian wrap by adding spinach
I am trying to come up with a recipe for a wrap (in a tortilla) and my idea features slightly fried vegetables and spring onion, sour cream, spinach and mozzarella.
I would usually try out different approaches and come up with a recipe through trial and error, but ... | Fresh uncooked washed baby spinach would be best. Just the leaves, no stems.
If you wanted to, you could lay the spinach out over the wrap, then put the fried ingredients on while hot, so that they partially cook the spinach, add your sauce, then roll up. |
What are the vertical-edge plates called?
I'm assuming asking this question is ok since questions about kitchen equipment and cutlery are permitted.
So far I've only found steel plates that have a vertical edge. Do these vertical-edged plates have a specific name that I could search for, to check if they are availab... | With Duarte's help, I found the plates are:
Raised edge plate
The divided scoop plates.
Dignity plates.
High sided plates.
Hi Lo plates.
Manoy plates.
Inner lip plates.
There are also lipped edge plates, but it doesn't always satisfy the requirement of food not going off the edge. |
My sourdough started hasn't yet risen! What am I doing wrong?
I had started my first batch of sourdough starter a week back. Its just wheat flour and water (haven't added any pineapple juice or any other fruit juice).
The first 2 days had vigorous activity and the mix stank, a lot! After 3 days the smell has changed t... | While feeding I take half cup measure of flour and then take the same
cup measure of water and mix it in the starter.
And there is your problem to some extent. Always weigh your flour, water, starter and everything else when baking bread. Water weighs about 25% more than flour. This means you have about 25% too much... |
Matcha cheesecake can't keep the bright green color
I made a no-bake matcha cheesecake with cream cheese, yogurt, whipping cream, matcha powder and gelatin. The type of matcha powder I used was not very green but it was ok. However, the next day, the green color turned grey, not completely grey but not attractive anym... | Lemon juice / exclude air.
If gray outside only but inside is good I conclude the matcha oxidized from the air. I am not sure why, but if it stayed green inside it must not have been any ingredient - they are all inside too.
Ideas to prevent oxidation are either preventing air from coming into contact with the cake, o... |
Do I need a specific pan for baking sourdough bread?
I have been following a recipe to make sourdough bread and a starter. The recipe said to cook the bread in a dutch oven or a cast iron casserole dish. Since I have neither, can I cook the bread in an ordinary loaf tin or some other utensil? | Bread can generally be baked in any pan, sourdough is no exception to this. Baking it in a covered dutch oven seals in moisture and keeps the crust from hardening, allowing maximum oven spring. You can achieve a similar effect by putting a pan of boiling water in the bottom of your oven for the first half of baking.
T... |
Beer in Sourdough Starter
Would there be any benefit to feeding a sourdough starter with beer instead of or in addition to water? | Actually, there is an answer in the question that I linked, which speaks to your question. However, now that I've read the question again, you are technically correct that it is not a duplicate. I'll also add that the folks here seem to think beer in your starter is not very beneficial, but I have found nothing defin... |
Can I use German flour Type 405 for a recipe that needs self-rising flour?
I'm totally new to baking/using flour in general. I'm wondering if Type 405 is enough for a recipe that specifies "self-rising flour".
Germany's Flour Type 405 is equivalent to pastry flour. Pastry flour is made from soft wheat and has a glute... | The keyword here is “self-rising” - which describes a mix of flour and baking powder.
So if you are going to use 405 instead, which would probably be a good—enough choice (especially as it’s “the standard flour” in German supermarkets), you have to add baking powder. As a rule of thumb, use one pouch (assuming you are ... |
Searing Burgers and Pot Roast
For a single burger I am using a Cusinart 7 ¼ model II 9022-18 18/10 stainless pan. For my first attempt at searing a 3 lb. pot roast I will be using a 4 quart Dutch Oven. My oil is GV Light Tasting, which is supposed to have a high smoke point.
Up to last night I have avoided seasoning ... | Meat sticking to metal happens in the very first few moments of contact. Salt will help a little because it draws moisture out of the meat, and that moisture is what is reducing the stick. You can reproduce the effect by oiling the bottom of the meat rather than the pan, this reduces the amount of oil required. If you ... |
What is the benefit of a pasta pot with an inset?
All my life I’ve cooked pasta in regular pots. The most fancy thing I had in regards to pasta cooking was a pot with little holes in the lid and a locking mechanism, so that you could use that to drain the past | Said pot now broke, and as I am looking for a new pasta pot, I see a lot of large pots with some strainer-ish inset:
What is the benefit of such a strainer inset pot over a regular pot?
These strainer pots seem more expensive, taking up more space, and I'd have to clean more.
I can see that the strainer may be useful ... |
Damage to pan bottom
I have a non stick Tramontina frying pan. Today, in an effort to remove the brown stains on the reverse (metallic) side, I put the pan in boiling water with baking soda for 30 min. After cleaning it with a sponge, I noticed that the outer bottom metallic layer seems to have come off quite a bit (s... | Baking soda is a mild base (the opposite of being acidic). In the right concentration & environment, it can be a corrosive.
What happened is that in addition to taking the burned bits off your pan, it also took the shiny finish coat off the outside of the pan. What you're seeing is the unpolished aluminium, with a coa... |
Should we start making dough with water or with flour?
We have a recipe and it tells us to put X grams of flour and Y ml of water. And some of this type of recipe tells us to add flour slowly according to the consistency of the dough. Some say add water slowly.
So in the first approach, I put all the water in the bowl... | The best thing is to do as your recipe directs it, because there are several considerations that play together here.
First, if you have a very exact recipe where you measure each ingredient and mix together in a mixer, it doesn't matter that much. Just dump it in the mixer and turn on, making sure to scrape or rest as... |
How can I improve my bread-scoring technique?
When I try to score bread with a lame, the blade tends to catch on the dough instead of slicing cleanly through. This means that I have to run over the same cut several times, and also produces ugly jagged edges on the scores (see photo). The bread does expand correctly, s... | This is an annoying problem, you've gone through all the effort to make beautiful loaves and then the razor catches and makes an ugly mark, or even deflates the bread a bit.
This is most likely to happen on high hydration doughs as they tend to be stickier. The trick is to stop it from sticking in the first part of the... |
Is there a way to remove sodium tripolyphosphate additive from fish?
I bought fish online but I noticed it had tripolyphosphate additive.
Is there some way I can at least reduce the content without compromising the fish?
I was thinking soaking the fish in water as it thawed or boiling it for a short time just before b... | You can remove any salt like this by diffusion/osmosis - basically by soaking with multiple changes of water over a period of time. This technique is used to make preserved salted-fish edible.
How long you need to do this for will depend on the thickness of the fish and the concentration of the salt. You can determine ... |
Can I substitute agar-agar powder for gelatin in no-churn ice cream?
I saw that many no-churn ice cream recipes use gelatin to prevent crystalization. Unfortunately, I don't have any gelatin left but a lot of agar-agar powder. Can I use agar-agar powder instead? And if yes, what is the best way to use it? Because nor... | Sure, why not.
350ml of liquid with 0.5g of agar-agar powder.
Just use another 50ml of milk for this 0.5g of agar-agar powder. Before boiling it, mix 0.5g agar-agar powder with around 5 to 15ml of warm water to avoid cobble up and then only boil with the 50ml of milk. |
Repackaging shelf-stable products
For products that start out shelf stable but are labeled "refrigerate after opening," I'm wondering if it's possible to safely return them to their shelf-stable status to save refrigerator space. A few specific products come to mind: olives, maple syrup, salad dressing.
For example, c... | Exposure to germs is the problem, once you open these they are exposed and the clock starts. If you vacuum seal you are vacuum sealing the germs in with the food, and not taking steps to kill the pathogens. Pouring into a sterilized container again just puts contaminated food into an uncontaminated container.
The only... |
How to maintain oil temperature when deep frying at home?
I was frying chicken and I noticed the amount of time needed to fry the chicken and how dark the batter will end up depends largely on the temperature of the oil.
The problem is, the oil temperature when it reaches equilibrium (or almost constant temperature) ... | My meat thermometer can bear temperatures above deep frying ones so I just use that and I keep the tip "suspended" in the oil with the help of the pot's handle and the thermometer's own cable.
An alarm at 170 Celsius helped me last time to keep the temp under control. For the record, I was frying this
https://en.m.wi... |
What is the term used for this type of biscuit
What name is given to the type of cookie that has no icing?
Wanted the correct term to find on the internet the type of cookie that receives a mark like the figure: | Welcome to the site. The term you are looking for is cookie stamp or biscuit stamp.
You can also get a cookie press, which is like a big glue-gun for forcing out fancy shapes, but these are not pressed into the top of the biscuit, rather by forcing the cookie batter through a template. If you have kids, you will be fa... |
Can I rehydrate dried chillies in bulk?
I have a bunch of dried chillies (chipotles, poblanos and pasillas). My preferred method for using these is to soak them in hot water for about 20 minutes, then blend them and add the paste to whatever I am cooking. This means I have to clean my blender every time I do this, whi... | You can refrigerate your paste, however your quality will degrade and it won't last more than a few days in the fridge. When I make pastes I usually blend 4 times what I need and freeze the leftover in chunks, then they last for weeks, even months. You could use an ice cube tray to make measured quantities to use later... |
A stock question for British catering professionals
When I was a child in the 1960s, we had a Co-operative restaurant that served the most incredible home-made broth. A few years ago, I visited a cafe, and their home-made soup tasted almost identical. Seizing my chance, I asked the proprietor what the ingredients were... | I buy tubs of Knorr stock powder from restaurant supply stores here in the uk, it's a different product from their cubes, and has a very different flavor, there's also a paste. It may be worth having a look at those. Knorr is the brand I see in the bulk quantities you'd typically see in a restaurant kitchen that you ca... |
How to determine the grain of a fresh/ uncooked Arm Roast
Newbie.
I have a 3-lb fresh Arm Roast from a local butcher shop.
They did not slice it into 1-lb. slices this time, so I need to figure out how to do that.
It looks like my first obstacle is figuring out the run of the grain structure and then which way to sli... | For most cuts of meat, the direction of the grain should be relatively easy to see. Usually at least one face will have no visible striation, and the grain will run roughly perpendicular to that. If you scrape at a bit of fat or connective tissue at the surface with the tip of a knife, you can see what direction it tak... |
How can I remove whole peppercorns from a sauce after cooking?
I've heard that whole black pepper is put in sauces for flavour, but it is not supposed to stay there in a finished dish, because it's quite unpleasant to bite on one during a meal. But how does one remove all of it from a sauce / gravy, especially a thick... | Strain it, or put the peppercorns in cheesecloth which you can easily remove. Obviously both ideas would work better if the sauce was thin then thickened after the peppercorns were removed. |
Citrus-smelling sourdough starter
I have a batch of King Arthur sourdough starter that I mixed up several months ago and have been using ever since. I keep it in the refrigerator and feed it with 100 g of AP flour and 100 g of water once a week. I have made several hybrid loaves with it with no issues.
I have noticed ... | I'm pretty confident you can get rid of that with the Ed Wood "washing" process.
Stir hooch into starter. This stuff the microflora make to protect themselves.
Increase the volume 3-5 times with water
Stir until homogenous
Pour off 4/5ths of it
Tip in flour and stir until homogenous
If not a consistency you like then... |
Can I boil a full chicken for several hours?
I know I can boil a chicken for about 30 minutes
I want to boil a chicken with vegetables, lemons and some spices for 3+ hours. Can I do it safely?
How is the chicken fat going to affect the texture/taste? | After maybe 45 minutes to an hour, the chicken will be very soft and falling off the bones, the broth will have a strong but pleasant chicken flavor, and the lemons and vegetables will probably be completely depleted and disintegrated. This is usually a good start for home made chicken soup. At this point you'd probab... |
Pasta rolling machine
Apologies in advance if this is a question that has been asked before but I can't see anything.
I have a past rolling machine and I am comfortable with the pasta dough making. My problem sits with the machine itself. The first couple of runs through it with the dough are fine. I start by running ... | Primary advice: use shorter lengths. Also, make sure the dough is the right consistency, not too wet. Make sure you are aligning correctly. Allow it to drape over so that you are not inadvertently pulling it toward you when you are feeding it. |
When I boil cereals (rice, quinoa, etc.) to freeze, shall I drain water first?
When I boil cereals (rice, quinoa, etc.) to freeze, shall I drain water first? (the water I want to drain is the water I used to boil which was not absorbed by the cereals during cooking)
I am wondering if water would favor or go against ke... | There shouldn't be extra water in your grains. If they are cooked properly and there is extra water you're using too much. If you do have extra water, however, drain it. Maybe save it for soup since it will have good things in it that you don't want to throw down the drain. |
Can I use cow feet in pho broth
My instacart shopper has accidentaly given a pack of cow feet, in addition to the soup bones I ordered.
Can I boil the feet alongside the bones while making pho broth?
Cow's feet are primarily used for making stock or stews/soups due to their collagen content, which lends body and u... | You can. Cows' feet will add gelatin without adding much meaty taste, which may not be ideal for pho both (depending on the other ingredients). In my experience they take longer to render than pork gelatin. They can also add off flavors if not treated properly (similar to tendon); blanch them in a couple of changes of ... |
I can't seem to get my nougat to come out right and I don't know why
I tried this pistachio nougat recipe once and it came out great. I've tried it two other times and the nougat hasn't set well at all. I'm thinking that this is because the recipe doesnt list a temperature and I probably didn't reach the correct tempe... | As you suggest, most nougat recipes require the sugar syrup to be brought to specific temperatures (typically "hard ball" or "soft crack" stage, see for example this page for details of the stages of cooking sugar). By that time, any water that you started out with (in your case in the form of rose water) has boiled of... |
Picking up wet dough
I've been making sourdough recently and trying to get the knack of using a really wet dough. I've watched a number of YouTube videos, and I do all the stretch and folds and periodic reshapings, and this all seems to work - the dough builds up some tension and becomes much less sticky to the touch ... | If it is turning to "slime", losing shape, and becoming sticky again, you are probably not building enough strength in the dough. First, I would try the same recipe, holding back 50 - 100 g of the water. Work with a slightly lower hydration until you get the feel for things. Then, make sure your initial kneading/str... |
How to roll pasta thinly by hand
Last weekend, I made some fresh pasta without a pasta machine. I used a simple recipe of 200g AP flour, 2 large eggs, ~1 tbsp olive oil and a pinch of salt, kneading by hand then resting the dough (for about 1.5 hours) at room temperature wrapped in cling film. However, when rolling ou... | If the dough is springing back, it's cause the gluten is still tight. Let it rest for 15-20 minutes, then try again. |
How can I clean utensils (e.g., knives) used to cut longkongs?
After using utensils to prepare/eat longkongs, the utensils are very sticky (by far stickier than for any other types of fruit that I have tried so far). I tried to use soap and dishwashing liquid, as well as letting the utensils in the water for a few hou... | The stickiness is similarly stubborn as trying to clean up pine sap, where regular soap often will not clean it up.
Instead, try using mineral oil to clean up. You might have mineral oil in the kitchen for oiling cutting boards. ("Baby oil" is a form of mineral oil that also has fragrances added.) Simply rub the stick... |
Safe uses for sourdough starter discards during building phase
I was wondering if there are any safe uses for the sourdough starter that is discarded during the build phase, i.e. in the first 1-2 weeks before the starter has stabilized. Assuming that there is no obvious mold or acetone smell, is it safe to use, and wh... | As long as there is no mold or any "off" smells, any use in which the discard gets cooked (i.e., no raw flour ends up in your final product) should be safe. After all, your starter is little more than a mixture of flour and water, the main ingredients in any number of baking recipes.
The internet is littered with recip... |
Can I use diastatic malt in applications which call for non-diastatic?
I am interested in a few different applications of barley malt some of which classically would use diastatic malt and some use non diastatic malt.
I’d rather just purchase one malt for everything. Assuming I can find a diastatic malt powder withou... | diastatic malt powder is milled malt that hasn't been heated to deactivate the enzymes. To deactivate it to use as non-diastatic malt, heat to 130F/55C |
Baking after the first rise (without punching down) vs the regular two rise approach?
Yeasted dough is usually given a second rise because after the first rise it's shaped, which knocks the air out of it and so it needs time to be leavened again. But what if you shaped the dough before the first rise and then baked a... | Part of the effect of the first rise is to develop gluten in the dough. With an overnight rise, the flavour and texture of the final product will most likely be fine. However, you might have trouble shaping the dough before it has risen and/or relaxed.
Note that even in bread recipes that explicitly tell you not to pu... |
Sugar in canned sweet potatoes. can I remove it simply at home?
I have canned sweet potatoes that have sugar added.
Can I boil / bake / soak / ANYTHING to remove the added sugar? | If these are canned whole sweet potato, or pieces/slices in syrup or sugar then yes, you can remove the sugar by rinsing the pieces in water. Whole pieces of sweet potato don't absorb sugar, it stays on the surface. The sugar is there as a preservative, believe it or not, not to make the potatoes sweeter. They could us... |
How do you clean cheesecloth full of bean roots?
Related: How do you clean cheesecloth?
My problem is a bit more complex. I sprout beans in cheesecloth and it's been working okay. The cheesecloth is able to get some of the bean roots off the beans when I harvest the bean sprouts so that I don't have to eat a lot of ro... | You clean it by throwing it away. Is it worth the trouble? |
Cooking Brown Rice on a Portable Induction Burner
Are there any tips on how to properly cook brown rice using a portable induction burner? I use my standard ratio of 1 cup rice to 1 1/2 cup water bring to a boil, cover and reduce to low for 20 minutes, let stand for 10 minutes on the regular electric stove top. Howeve... | For what it's worth, I find it difficult to get brown rice cooked properly using any sort of regimented process. It seems sensitive to the variables involved, and it doesn't come out right without me being more involved in the cooking process.
So, I follow the procedure which (if I recall correctly) I found in Cook's I... |
How do I make Vietnamese Yogurt more tart?
How do I make Vietnamese Yogurt more tart?
I've been using several online recipes to make Vietnamese Yogurt. The ones I buy from the store are much more tart then my own results.
My results:
Danactiv vanilla flavor - Way too sweet, but texture was alright
365 Organic Plain ... | First, the tangness of yogurt depends on the culture, and somewhat on the temperature of incubation. Lactobacillus bulgaricus will give you a tangier yogurt than streptoci or bifidi-based cultures. So buy a lactobacilicus culture (either the pure culture or the yogurt made with it) and use it as your culture. Then make... |
What is this sauce-making technique called?
My mother was not the best cook, well she cooked because she needed to, but I don't think she ever enjoyed it. One of the things she did was if she was making sauce, is to take a spoonful of margarine or butter and use a fork to knead a little bit of flour into the fat.
She... | If she was doing this in a pan on the heat (melting the butter, stirring in the flour, then adding milk), this is called making a roux, then a béchamel. If, instead, she kneaded the flour and butter 'cold', then added this to a hot liquid, it is called beurre manié. Notice that in both cases, the sauce is heated. From ... |
Too much sugar - HELP
I'm making a cinnamon raisin bread. The recipe calls for 5 3/4 cups of flour and 4 tsp of sugar in the first part. Later on it calls for 3/4 cups of sugar mixed with cinnamon. I was working the recipe from my computer screen and somehow missed the first sugar in the ingredients and added the 3... | It will not go well, as I think you already have guessed.
The reason for this is that concentrations of sugar over about 4-5% are inhibitory to yeast growth in bread making. You need the yeast growth to make the bubbles of carbon dioxide that cause the bread to rise.
The only reference I could find for this is from Fo... |
Can fermented dosa batter cause bacillus cereus poisoning?
Dosa batter is made by allowing urad dal and rice to ferment for upwards of 24 hours, letting natural yeasts develop in the batter. I've read that bacillus cereus poisoning is a concern with rice left at room temperature for a long time, and that bacillus cere... | I don't have a completely definitive answer. However generally, fermentation produces lactic acid which inhibits the growth of harmful bacteria, which is why it is a successful food preservation method. The yeast and bacteria that are responsible for the fermentation are often naturally occurring on many raw foods. F... |
Are gas stoves preferred in a commercial kitchen due to having a constant heat source
I'm a home cook and have never been inside a commercial kitchen - I believe though, in a commercial kitchen, gas stoves are preferable due to having a constant heat in contrast to an induction or halogen hob which 'pulses'.
I live o... | Commercial burners generally have a high power output. A commercial kitchen doesn't have to be large to have 12 burners, all capable of 3kW, in a small space, plus ovens, and running near constantly. By this point the cost saving of gas over electricity becomes significant (in the UK, electricity is about 3x more per k... |
Can I halve a macaron recipe and expect the same cooking temperature and time?
I'm about to try a macaron recipe at home; I'd like to start with a half volume in case they turn out particularly badly. Given the macarons will be on a single tray in the oven I can't think of a reason why cooking temperature or time woul... | You might see a tiny reduction in cooking time due to the smaller thermal load, but this is more a theoretical than a practical point. The difference will be smaller than normal variation between ovens. Check for doneness as you would usually, and you will be fine. |
Is this okay or moldy? Sourdough starter question
This was modestly active starter that I put in the fridge last week since I slowed my baking routine. Took it out today, a week later, to feed and saw this. Is it mold or normal variant? It’s ap flour fed 1x per week in the fridge. Stored in a dedicated starter crock I... | It sure looks weird - but with just a blurry photo we’re mostly in the guessing territory. In the other hand, sourdough can look strange after a while in the fridge.
Activity means that you have at least a good amount of active yeast and the vinegary smell indicates lactobacillae, both indicators of a good starter. In ... |
What does the date on eggs mean if it does not say sell by or expires by in the United States?
I have several cartons of eggs that have a date stamp but the date stamp does not say, sell by, expires by or best by. It's just a date. By the way the date is in the future so I know it is not a pack date of when the eggs w... | In the US, the most important thing to look for on the carton is the number which shows the day of year that the eggs were packed. If the number is 1, that's January 1st. If it's 365, That's Dec 31st. In other countries the system may be different, so find out what system in your country indicates the pack date, if pos... |
Why is my dough sweaty?
I have been making kouign-aman (my favorite recipe: https://www.youtube.com/watch?v=cxwgzzErW1w) for several years, playing with different recipes, making minor modifications, but can not seem to prevent the dough from "sweating" when I add the sugar. The latest thought was maybe when I put i... | I'm fairly certain the sugar, being hydroscopic, is drawing moisture out of the dough as well as the air and dissolving, which produces the sweat you've noticed. It doesn't help that kouign-amann dough is chilled before rolling with the sugar, which means you could have straight-up condensation happening as well. It's ... |
How fine is "Fine Mesh" for removing lumps from custards?
Many recipes for custards and similar deserts like lemon curd suggest passing the completed custard through a "fine mesh strainer" to remove lumps. When looking up strainers and sifters I see a wide range of different mesh densities often characterized with a "... | From this website:
What does mesh size mean?
Figuring out mesh sizes is simple. All you do is count the number of openings in a one US inch of screen. The number of openings is the mesh size. So a 4-mesh screen means there are four little squares across one linear inch of screen. A 100-mesh screen has 100 openin... |
Lysol on microwave, how to clean off?
Honestly, I’m still learning about some cleaning products. I made an approximately 10% Lysol 90% water solution, dipped a small paper towel into it, and wiped all exterior sides (no interior) of a microwave (redipping up to 5 times as needed). I now realize I shouldn’t have wiped ... | To further @Tetsujin's answer.
The Lysol product you have specified as Lysol Clean & Fresh Multi-Surface Cleaner is made of a number of active ingredients. The primary decontaminating component is Alkyl (50% C14, 40% C12, 10% C16) dimethyl benzyl ammonium chloride. This is a member of what are known as Quaternary Ammo... |
How to avoid cream breaking / splitting in oven?
A peculiar Swedish recipe calls for ladling curry flavored whipped cream over chicken and baking in the oven, at 225c for 20-30 minutes typically.
During my childhood, this resulted in a creamy, emulsified result.
Now, when trying to recreate it, it always comes out thi... | The splitting of cream depends a lot on the ratio of fat to water in the sauce, and can be influenced through stabilizers. Some possible reasons for the change are:
the chicken or the bacon of your childhood might have exuded less liquid. Nowadays, chicken meat gets injected with water for "plumpness", and that water... |
Air bubbles in semi liquid chicken sausage
I'm facing a problem of existing air bubbles in semi liquid chicken sausage. The bubbles are tiny and mostly formed while mixing to bowl chopper machine. So when I fill the mixture into the casing there observed tiny air bubbles on the sausage. After smoking the tiny bubbles ... | Since it’s quite thick and in liquid form, the process inevitably causes air introduced into the product.
if you can’t change your recipe, you might want to consider applying vacuum to the mixture in a chamber, that should help dissipate the bubbles. |
Sour Dough Starter - proofing in less than 24 hours?
I recently started with making sour dough. I created a new starter yesterday. After feeding it one time in less than 24 hours it's already doubling it's size. I'm not using self-rising flour just normal wheat bread flour.
Is it usual that it picked up so fast? | 24 hours is above average but not unheard of, 24 hours is a realistic time. I'd say you have a healthy starter on your hands. |
Turning a sweet cake into a savoury one: What should I swap in place of sugar?
I am looking to turn the following recipe for pumpkin bread into a savoury one. i.e. I want to get rid of sugar (which in this case is maple syrup). I think that sugar will add to the loafiness of the bread. I have thought of using eggs as ... | On King Arthur's site, they talk about liquid sweeteners.
One of their comparisons between the different forms is water content/acidity.
Maple syrup's water content/acidity: 34%, mildly acidic (less acidic than honey).
This led me to look up water content and acidity impacts on baking.
The Cake blog did a comparison of... |
Making salted caramel popcorn - how can I remove the bitter flavour?
We've been following a Gordon Ramsay video to make salted caramel popcorn a couple of times, and it usually turns out pretty nice, except that the salted caramel has got a distinct bitter taste. I think it's from the bicarbonate of soda - Gordon reco... | I've watched the video that you mentioned and being a pastry chef I can guarantee you that the bitterness is not due to the bicarbonate of soda even if in the video he uses a huge amount of it. The thing that is causing the bitter flavour is actually the method that he uses to make the caramel itself. Dry caramel is on... |
How can I get cuts of beef I recognize when in Italy
Almost five years ago, my husband and I retired to the Abruzzo region of Italy from the U.S. I've made a lot of cooking adjustments, but beef cuts have me beaten. I want steaks and roasts. Research has helped very little. Dialect gets in the way in villages and I'm ... | As someone who has moved from the US to another country I can relate and have some general advice. Rather than spending time trying to find the US equivalent of something try to take advantage of what's good and plentiful locally. If there's something you desperately miss there's always an online store to help, the tri... |
Do you add extra oil when replacing eggs in baked goods?
I usually use applesauce to replace eggs in muffins, but I realize that I am losing out on some of the fat that an egg yolk would provide. Should I add more oil when I do this? If so, how much?
If it helps, here is the recipe I use to make muffins: https://toget... | Eggs are about 10% fat by weight, a large egg is about 50g, so you would lose 5g of fat in the recipe per egg, which is just over a teaspoon of oil. Whether or not you add it depends on what you want out of the recipe. If you are taking eggs out to reduce fat then you don't need to add anything, if you want to keep the... |
How to keep drinks carbonated
I like to occasionally, but not regularly, have a carbonated drink such as soda water. Buying these in small containers is more expensive and uses more packaging. Big containers go flat before I have finished them. How can I keep my carbonated drinks from going flat for as long as possibl... | Transfer the contents of the large bottle to several smaller bottles.
Fizzy drinks go flat because each time they are opened & re-closed, the gas is released from the liquid until parity pressure is reached in the container, preventing any more from escaping.
Once you've reached about the halfway point in any size bott... |
Should I throw away my pan if I accidentally melt plastic on it?
I have a pan/wok that I use for toasting flatbreads.
Yesterday, I placed it in my cupboard while it was still hot and it accidentally touched a plastic bag full of salt. The plastic immediately melted off and stuck to the pan.
I was able to peel off th... | You do not need to throw out the pan
Metals tend to be impervious to absorption of much in the way of plastics (or anything else), which is part of the reason they make great cooking implements.
If the plastic is on the cooking surface and that surface was seasoned, to be absolutely sure, I would recommend that you rem... |
Can I mix all-purpose flour with high-gluten flour to make bread flour?
Basically of the opposite of this question.
I'm writing during the 2020 pandemic, and bread flour is sold out everywhere because everyone (including me) is entertaining themselves at home by making bread. I did manage to find "high-gluten flour", ... | Yes, you can mix them at basically a 1:1 ratio to achieve a flour with roughly 12% protein content (mimicking bread flour).
Bread flour is milled from hard spring wheat, which has a higher protein content than the hard winter wheat used in all-purpose flour. Protein adds strength to dough and enables loaves of bread to... |
What are the differences between Coconut Milk, Coconut Water, and Coconut Oil?
I am wondering about the differences between these three products. There must be oil and water in the coconut milk, but what makes the milk more than the water and oil? Is it the fiber?
Is there oil in the water?
Is there milk in the oil? | Coconut milk:
is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts.
Coconut water:
is the clear liquid inside coconuts.
Coconut water is typically extracted from younger coconuts. The milk contains both coconut water and ground-up coconut flesh.
Cocunut oil:
is an edible oil extracted... |
Does oil promote browning of foods?
Recently I've started to roast vegetables without adding oil in a bid to eat healthier. However, they end up coming out of the oven looking more dry instead of crisp and browned, with not as much of that roasted flavour. Casual googling has lead me to the Maillard reaction, but is t... | The Malliard reaction is quite complex. The article I linked defines it as
many small, simultaneous chemical reactions that occur when proteins and sugars in and on your food are transformed by heat, producing new flavors, aromas, and colors.
Oil does not necessarily need to be present, though, especially with regar... |
How to prevent oil splattering when placing steak in pan?
Lately I've been trying to cook steak.
I pat the meat with a paper towel, then I put salt on it. I wait another 10 mins, then when I put the meat on the pan, the oil splatters and burns my hand.
I am wondering if I should dry the meat one more time right before... | Three recommendations:
If you pat the meat with a paper towel, it will absorb some of the moisture without removing salt or other seasoning.
You need very little oil (if any) in the pan to fry a steak, since fat will melt out of the steak. Use less oil, or put the oil onto the steak rather than in the pan. Then there ... |
"Parts is parts" in sausages?
I'm not sure I really want to know the answer to this, but in the United States, are sausage manufacturers required to specify certain cuts of meats in their sausages, or does "beef" or "pork" suffice?
The reason I ask is that some brands of chorizo sausage disclose with great specificit... | Following on from my comment, I have found some (old) US government documents that seem to answer this question. TL;DR: salivary glands, lymph nodes, and fat are "pork byproducts" (thus not "pork") and as such must be named explicitly on the ingredients list.
The long answer: The USDA's 2005 Food Standards and Labeling... |
How much baking powder or soda can I add to cookies without the taste being affected?
I like to do a lot of baking without eggs, and so I realized I should be adding either extra baking powder or baking soda to make up for the leavening that an egg would usually provide...
How much baking soda or baking powder should... | Your question is based on several misconceptions, I'm afraid. The very short answer would be, "don't do it".
First, you cannot add more baking powder without affecting the taste, baking powder is already there at levels that affect the taste in standard recipes. If you add more, it'll be noticeable.
Second, my first ... |
Can I mix cutting boards when I dishwash them
I have a dishwasher safe set of boards. I've heard a common advice to use separate boards for meat, fish and ready to eat food. However it got me thinking - I don't mind mixing plates or other utensils as they are cleaned by dishwasher anyway (or hand washing).
Does the ad... | I'm not sure I understand the question. In a cleaning situation, where you are using soap and water, there is no reason you can not clean your boards together. Once you have clean boards, there is no reason they cannot be stored together. The potential issue is cross-contamination. If there are no contaminates, ther... |
What are those little holes in some meat?
For example this ham:
I see them in ham, sometimes chicken, salami, and similar.
They seem to be small sphere shaped half to one millimeter in size. | My experience comes from making salami sandwiches... In order to allow myself the luxury of eating something so grease-filled without guilt, I'll zap it in the microwave for 20-30 seconds to render out the fat. Since packing the salami with ground up fat is part of the process. Cooking the meat melts the fat globules ... |
Is using commercially available yeast to create a sourdough starter effective?
Numerous starter recipes talk about capturing wild yeast from the environment.
Many recipes, as well as questions and answers here, directly say or imply wild yeast is better and that deliberately added yeast is counter productive, but the ... | Don't do this. A sourdough starter contains several strains of yeast and bacteria in a fairly delicate balance. These consume sugars and produce CO2 and a range of byproducts. Commercial yeast is a different species of yeast, engineered to eat and reproduce much faster than any of the wild yeasts in your starter. Addin... |
Is it safe to use glass cooktop cleaner to clean and polish stainless steel pots?
My glass cooktop cleaner has abrasive materials and other components which are very effective when cleaning the hob: grease, burnt and solid stuff...
I thought this could be used to clean and polish pots too. I tried with an old pot and ... | It depends on the abrasive.
In the USA, there is a class of "soft abrasives" designed for effective scrubbing while not scratching cookware and barware. This includes the brands Bon Ami and Barkeeper's Friend. These, and abrasives like them, can be used on most cookware, and certainly on any kind of steel.
Harsher ab... |
can i put hot soup in mason jar for travel
i ran out of glass containers (people haven't returned them) and i want to give my boyfriend hot soup for work. Is it safe to put it in a mason jar and put the lid on while hot? And how long might the soup stay hot in it? | For the first part, about pouring hot soup in mason jars, it should be safe, but there's always a risk of shattering if the liquid is too hot.
There are many somewhat related topics regarding putting hot liquid in mason jars.
Is it safe to put fresh hot soup in a glass mason jar?
https://www.reddit.com/r/NoStupidQuesti... |
Is it actually possible to send food to a lab to get the recipe?
I've seen this trope on TV shows from time to time. Well now, I know someone who actually has some bbq sauce that they want to send to a lab to find out what the recipe was.
Is this actually possible, and if so, how would we find a lab that can do it? Or... | As long as you have a list of potential ingredients, it would be possible to find out if these ingredients are in the sauce. For example, if you don't know what spices were used, you could start with a list of spices, find information on some signature chemical compounds found in each spice of the list, then tell the l... |
How do caraway and ajwain differ in taste and use?
These two seed spices seem confusingly similar. I have never used ajwain before. A new recipe I intend to try out calls for jowan (carom seeds) which, according to Google and Wikipedia, are also called ajwain. The pictures I found online of ajwain resemble fennel and ... | You are right about Ajwain and Caraway seeds, they are very different when it comes to taste; although both are considered as good digestives and add a distinct flavor to the dish.
Coming to your two questions @Neil hinted about how they taste. As its hard to describe how exactly they taste, I will mention how I used ... |
I added olive oil to my cake, but I haven’t baked it yet
The taste is so strong, and I haven’t even baked it yet.
How do I make it taste better?
I added it as a butter substitute... now what do i do? | First, you could bake it as planned. The taste may become less pronounced, especially in comparison to the other, still developing flavors from caramelizing and the Maillard reaction during baking.
There are quite a few cake recipes that use olive oil (so it’s not necessarily a bad idea), and often they use citrusy an... |
Can you use coffee or tea instead of water in a sourdough starter?
Can I use coffee or tea instead of water when making a sourdough starter? | Well no-one will shoot you if you do. But there are obvious downsides: yeast is killed at 55C to 60C, and slightly higher temperature will kill many lactic acid bacteria. So unless you cool the tea or coffee you'll simply kill the starter. Moreover caffeine has an inhibiting effect on yeast growth (see Figure 5), so yo... |
How do you know how large or small your cut pieces should be?
I was making a curry and I'm having a hard time deciding how large or small I should cut my ingredients. Advice?
Particularly I'm looking for how the taste is effected depending on how large or small your cut pieces are | Conventional wisdom suggests cutting ingredients so that it results in bite size pieces so that it is easier to eat, either with spoons, forks or chopsticks.
Vegetables usually do not shrink that much, but meat and fish/seafood will shrink a little bit.
I'd say cut raw meat in to 2 cm pieces. |
Are these Bay Leaves?
I bought what I thought were bay leaves because they were very cheap. Physically speaking, they behave like bay leaves when cooked (they stay hard even when boiled for along time in a stew). But, I get the feeling they do not give a true bay leaf flavor to the food (or perhaps not any flavor at... | There are a number of different bay leaves, and the description and picture are consistent with what I've seen called "West Indian" bay leaf.
Regarding price, bay leaves are absurdly expensive at retail... Buying from a local restaurant supplier near me, dried whole bay leaves around $11 a pound and those are not local... |
Huge bubbles in pizza dough
I made some pizza dough and let the individual dough balls rise in the fridge for a day. The following day I took them out of the fridge so they could come up to room temperature so the dough would be easier to handle when I make the pizzas.
Problem is when it was at room temperature some m... | A longer rise can certainly yield large bubbles, and there is nothing wrong with that.
Popping them before stretching works just fine, and a little more force working near where the bubble was will keep the spot together when it cooks.
To much kneading will make the dough tough, but if it has been in the refrigerator a... |
Sour dough using unbleached all purpose flour is very wet during the preshaping
My wife created her own sour dough starter. She’s been feeding it unbleached white flour. It’s doing great.
When she is making her dough during the first step she is using a recipe that calls for bread flour and whole wheat flour. However ... | (I am assuming your starter is at 100% hydration, i.e., that it is half water, half flour. I am also assuming you have no/little experience in baking bread. Please correct me if wrong.)
Looking at your ratios, you have a total of 460g water (400g as water, 50g in the starter, 10g with the salt) to a total of 550g flour... |
Why is ciabatta poolish usually made with instant yeast?
So far all the "classic" ciabatta recipes I have found propose using small amounts of instant yeast.
But I'm pretty sure that ciabatta predates invention of instant yeast so why not use sourdough instead?
It work pretty well for me except the poolish doesn't get... | Commercially produced yeast has been around since the mid-late 1800s, and the commercial strains we use today have been around since the 40s while Ciabatta was invented in 1982. So while ciabatta seems like it's a very old traditional thing it is relatively new, and commercial yeast was widely available. |
I love the combination of pesto and chicken. Is there a reason traditional Italian cuisine seems to shy away from it?
They just seem to go together perfectly without the need to add much more to make a tasty dish. However, for some reason, it doesn't seem to appear in traditional cuisine at all. Is pesto considered ex... | I'm assuming you mean basil pesto, although according to an Italian dictionary a pesto is a sauce made by crushing ingredients (pestare is Italian for crushing). Some specific types (like the Genovese one) are protected by law and you can't call something with that denomination unless they have some specific requiremen... |
An extensive sausage making site
I have been looking for a website that offers recipes for sausage making at home, at an encyclopaedic level if it exists.. thespicysausage.com has some popular ones, but is there anything out there that is more diverse? I mean Chinese, Thai, Indian, Italian, etc etc? It seems that typi... | There is no all-in-one sausage making site that I know of. However, many recipes can be found just by searching "home made sausage." You can further specify by searching individual types of sausage. For example I recently searched for, and made, "home made Argentinian chorizo". |
Does cooking food destroy BPA?
These days, stocking up on and eating canned food to reduce grocery shopping trips is tempting but reports have found possibly BPA can be an issue with eating certain levels of those foods [1]. Aside from if you believe BPA is possibly harmful or not, can cooking food (e.g., from a can) ... | I found some publications about the decomposition of Bisphenols A and E in high-temperature water (BP |
is Doubanjiang (sezhuan hot bean paste) an acceptable substitute in recipes calling for gochujang (Korean hot sauce)?
These days I keep on seeing repeated shout-outs to gochujang, which is not available where I live. However, I do have a container of Doubanjang just sitting there in my fridge, taking up space. Would i... | Both are mildly spicy, but the similarities end there. Gochujang is tangy and slightly sweet, whereas doubanjiang is more salty, savory and fermented-tasting. Even the textures don't match up: gochujang is smooth, while doubanjiang is chunky and ragged. I wouldn't substitute either one for the other.
Incidentally, if ... |
Can I use less sugar for making this bread?
I've been following this beginner recipe from Alex, The French Guy Cooking (https://www.youtube.com/watch?v=ycztOGTIX-s&t=326s).
I'll summarize it at the end for easier refernce.
The result was pretty great, tbh, but I'm wondering if I can get away with less or even no sugar... | You can make a bread following this recipe, but reducing or omitting the sugar. Your bread will rise just fine, as the yeast can feed on sugars in the flour, as you suggest. The same is true for the butter and milk. Lots of tradititional 'simple' bread recipes use only flour, water, salt and yeast. You might have to sl... |
Drying beef to preserve it without any equipment
I have high quality beef muscle meat, beef liver and beef heart. All completely grass fed from healthy animals with clean practices thus I am not that worried about botulism ("Botulism outbreaks occur when animals eat improperly stored or spoiled silage, decaying vegeta... | Simply hanging meat likely won't result in a safe drying environment. The moist, room temperature surface is the environment that bacteria and mold thrive in, which is why holding food at room temperature is considered unsafe.
Alton Brown offers a method for homemade beef jerky without any specialized equipment, but d... |
Does wear and tear limit the usefulness of a Dutch oven?
I bought a no-name Dutch oven* about eighteen years ago and have used it steadily since. It continues to serve me well, but I'm wondering whether I need to worry about the wear and tear on the enamel, as shown below:
Is there a point at which a Dutch oven is no... | Sufficiently damaged enamel could allow the metal underneath to start corroding. Eventually the corrosion could spread under larger pieces of the enamel, allowing them to flake off in large pieces. I don't see any evidence of that in your picture.
Scratched and crazed enamel won't cause subtle problems, though, other t... |
Can I dissolve eggshells in vinegar, and use the vinegar in a dish?
Are there other dishes where this is done to increase the bio-availablity of calcium in a dish, such as pork knuckle vinegar stew, which is considered a post-partum dish in Cantonese style cooking.
https://www.thefooddictator.com/the-hirshon-chinese-... | Addressing the food chemistry aspect:
Vinegar (acetic acid) reacts with calcium carbonate in the eggshells to make calcium acetate (Wikipedia), as in the naked egg experiment. Calcium acetate can be used, among other things, to gel alcohol; in food it can be used to coagulate tofu as well as having a stabilising effec... |
Coconut bread dough is crumbly and does not come together to knead
So I followed the following recipe once and the bread buns turned perfect. Today I decided to make it more coconut-ish so that it tastes and smells like coconut even more than the previous batch. I substituted half of the flour with coconut flour, adde... | You can't substitute a non-wheat flour for a wheat flour and expect similar baking properties; bread doughs rely on gluten for their structure which is why gluten-free baking is difficult.
The simplest way to fix this would be to double the recipe, look at what you've already added, and add more ingredients up to the c... |
Coconut cream from coconut butter
How can I make coconut cream from coconut butter? I am making Pina Colada cocktail and I need coconut cream. I have one original coconut cream (for the sake of not advertising, I will not put here name of this brand), from the original Pina Colada, and yes, it tastes good, but, I woul... | Coconut cream is a more concentrated version of coconut milk, with more fat but also more coconut solids. Coconut milk won't mix well with additional coconut oil, because without the additional solids the emulsion will be unstable.
If you'd like to make your own coconut cream from scratch, you'll need a coconut. Altern... |
I bought a cast iron skillet and after washing it and then heating it I got a color like rust
I bought a cast iron skillet and after washing it and then heating it I got a color like rust from fire side
After washing by Dishwashing soap I dry it by tissues, then heat it over a high temperature
Now I season it
Is heal... | This has happened because you didn't dry it thoroughly enough.
I would advise starting the seasoning process again. This is a good visual guide from Joshua Weissman: https://www.youtube.com/watch?v=PDTCgxvmShc |
How 豉椒炒蜆 (stir fry clams in black bean sauce), without black beans?
I don't want buy any thing from China because of politics. Korea Japan are OK. But Toronto got just black bean and black bean sauce made in China.
Can I just skip black bean sauce for 豉椒炒蜆 ? If not, what substitute?
Stir-Fried Clams in Black Bean Sauc... | Since no one more knowledgeable has come along, I'll go ahead and put together an answer.
Based on the recipe, it looks like you're actually intended to make your own black bean sauce using fermented black beans, or douchi. It seems that Chinese douchi are made and known as "hamanatto" in Japan as well. Searching onlin... |
Sous vide "Jabon de Paris" (Cooked ham)
I would like to use sous vide to prepare "Jambon de Paris" from a raw piece of pork.
I have been doing tests on my own, and 8 hours at 65°C with 4% salt, 1% sugar, and a good amount of white and black pepper yields a satisfactory result in terms of taste and texture.
The issue ... | I don't think you are going to make this shelf-stable, which, in part, comes from the dramatic reduction of water activity in a product. Cooked hams are generally products that must remain refrigerated. They can last quite a while in the refrigerator, especially in the original packaging. For your purposes, the proce... |
Sourdough dough collapsed, not rising again... Need help!
A few days back I started a bread following a Youtube recipe, it had 400gms of flour and 350 gms of water. I had never made such high hydration bread before. I did 1 hour of autolyse followed by 4 round of 5 min kneading by hand. Still it was rising slowly, so ... | This sounds very much like overproofed bread. You should have baked it much sooner, or retarded it in the fridge, not left it on the counter.
You cannot "rescue" overproofed bread in the sense that the loaf will never have good texture. If you really want to save the ingredients, you can reuse them as a preferment in ... |
Does a pizza lose flavor/texture from cooling down and then heating up again versus keeping it warm from the original oven until eating?
Let's suppose two (identical) pizzas have to be consumed some time after they are baked. One pizza is kept at the same temperature constantly. The second pizza cools down and is then... | Flavour
Keeping the pizza warm for an extended period will result in some volatile compounds evaporating, thus slightly changing the flavour of the pizza. On the other hand, reheating the pizza (which will probably require the oven to be at a higher temperature than the target pizza temperature) will do the same. It is... |
Can I eat a sauce that ruined my carbon steel pan seasoning
I cooked a sauce of dry spices, coconut milk, ginger root and lemon grass in my steel carbon pan. I finnished the sauce of with the juice of one lime fruit.
I thought that the coconut milk would protect the seasoning by neutralizing the acidity of the lime j... | You have some misconceptions here.
First, coconut milk doesn't neutralize any acid, it is just fat in water, probably with a very mild acidic pH itself. For neutralizing an acid, you need a base (and it has nothing to do with the perception of diminished sourness coming from eating fat alongside the acid).
Second, it w... |
How to maintain my knife? What am I missing, and what am I doing wrong?
I've been cooking for a long time now, and I've been the proud owner of entry level chef knives for the better part of a decade now.
Last month I've ordered a new knife, a KAI Saki Magoroku Redwood, which is not their cheapest knives, but also not... | After 30 years of faffing unsatisfactorily with just about every solution known to humanity - whetstones, pull-throughs of various sorts, wheels, diamond edges, v-shaped 'scrapers', steels, specific angle attachments, cheap electric grinders…
I eventually bit the bullet & spent a darned fortune [£170] on a decent elect... |
Can this silver-colored skillet be put and used in ovens for baking?
My grandparents own this silver-colored skillet. QUEENSENSE SENSHIN is the only printed on it, at the bottom.
To save money and space, they desire to dual-purpose this skillet not only for cooking on stove-top, but also baking inside oven. But how ... | If the skillet is entirely made out of metal, then yes, you can use this in the oven. If there are any non-metal parts or coatings, it depends on what those are. Without manufacturer information about oven safety, in the latter case I wouldn't risk it. |
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