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How Salt and Pepper, Minced Chili Garlic INTO frozen lobster meat? How get 椒鹽 into 龍蝦? I want cook at home O Mei Restaurant in Richmond Hill's "Deep fry body and head with spiced peppered salt and minced chili garlic". But I don't want deep fry for health. I can pan fry with sun flower oil. But I use frozen lobste...	The flavour profile of "pepper salt" (椒鹽) is generally a combination of Chinese five-spice (五香粉), garlic, and chilli. Restaurants first deep-fry the protein (lobster, squid, fish, etc.) then combine it with everything else in a wok. However, your problem seems to be that there isn't enough flavour in your version, whi...
Dairy-free substitute for milk when marinating chicken A number of recipes involve soaking meat in milk, buttermilk or yogurt, for example several Middle Eastern lamb recipes and traditional American southern fried chicken. Someone I'm cooking for is allergic to dairy. What dairy-free substitute would give the most si...	Milk has been used in marinades for a long time, and it does work. It is thought that it is the calcium in the milk that activates enzymes in the chicken rather than enzymes in the milk tenderizing the chicken, see this article for the science. This means you can use soy, rice, or any milk substitute, but you'll get th...
When we go to the butcher's shop, which color meat should we choose? Cherry-red or brownish-red? When we go to the butcher's shop, we see cherry-red and brownish-red meat in the cooler. I know that change in color alone does not mean the product is spoiled. Color changes are normal for fresh product. USDA says "When e...	The color of beef and other meats is actually a pretty big topic. It is influenced by the animal's diet, the particular breed, how much the muscle was worked, how much the meat has been exposed to oxygen, and how fresh it is. The USDA and other agencies put out articles about it, and it's widely debated which is "bett...
What is the real temperature to caramelize sugar? A lot of web pages claim that sugar caramelizes at ~160C. But also a lot of recipes caramelize sugar in a simmering water. The boiling point of water is only 100C. So how can these recipes succeed so well in practice?	a lot of recipes caramelize sugar in a simmering water. Calling the solution "simmering water" isn't a good characterization. The boiling point of pure water is 100C. But the boiling point rises as the concentration of sugar in the solution increases. Once you're above 75% or so, the boiling point increases signif...
Having difficulties seasoning my new cast iron pan due to the coarseness of the texture. Please help! I just bought a new cast iron casserole pan that is only enameled on the outside. I tried seasoning it earlier today by pouring a tablespoon of flax seed oil on the inside and spreading it around with a paper towel. S...	We have many comments, but I'm going to throw this in as an answer… Your issue is lint, on a rough surface, so use something that is categorically lint-free. A sponge. Any type. A Moppet, the yellow side of a pan-scrub, anything. It won't absorb quite so well as a cotton or paper towel & squeezing it out to mop the las...
What would you call this spatula? It's my favorite but its getting a bit worn and I've been trying to order a replacement online. I've tried "spatula with scooped sides" and "spatula with angled sides" but nothing leads to what I want. Everything I look for just leads to a regular flat spatula, or sometimes a rubber s...	It's an egg slice - like a fish slice but more curved & wider. It's for flipping/serving fried eggs… though tbh I just use a fish slice for anything like that. Your only problem with searching it is 'egg slice' brings up a million hits for slicing eggs, so 'egg slice spatula' or 'egg fish slice spatula' might hone it d...
Vegan Cheese - Almond Milk Curdle Does almond milk curdle? I tried to make it curdle to make vegan cheese. I added vinegar and cooked it and nothing happened. I continued to cook off all the water and was left with essentially an almond paste. How do you make a colloid like this curdle more to make it like cheese?	Vegan cheeses are typically mot made by curdling a vegan milk. As you have noticed, vegan milks don't curdle when you introduce an acid. Vegan cheeses tend to be made by either making a nut paste with some add-ins to give it a nice flavour and texture, or by thickening a vegan milk mixture with some starch or agar agar...
Can I adapt a baking recipe for a Dutch Oven to a Casserole Dish? I'm cooking a recipe for a Bread that requires a Dutch Oven. All I have is a Casserole Dish. The recipe calls for 40mins then 20 mins in a 400F Oven in the Dutch Oven. My question is: Can I adapt a baking recipe for a Dutch Oven to a Casserole Dish?	They are different terms for the same object, so yes. In the images you have chosen the first is metal and the second ceramic; these would have different properties in terms of browning the food that comes into contact with the base and sides. But products branded as 'Dutch ovens' come in metal and ceramic, and product...
I have used Mr Clean Magic Eraser to clean my porcelain bowl, what to do next? According to https://gimmethegoodstuff.org/mr-clean-magic-eraser-is-it-toxic/ You shouldn’t use it on dishes or something you eat off of as bits of the polymer are left behind. You should avoid formulas with added fragrance or bleach. All ...	Just rinse it off. It sounds simple, but unless it's a very porous surface, a quick rinse should work fine. I would say you're even fine to continue washing your things with a Mr. Clean. I'm sure it's toxic to take a bite out of the "eraser" but I doubt very little (if any) should be left over on hard surfaces like por...
Does my Kimchi need to ferment longer? I made my first batch of Kimchi, it has fermented for about a week & the bubbling seems to have slowed down. Can I eat it now or does it need to ferment longer in the refrigerator? Also, the liquid level seems to have dropped during fermentation such that the kimchi at the top o...	You can eat kimchi at any point. More fermentation/time simply means more funk. It is more likely that things are floating, your only risk is mold forming on the surface. You can add a weight of some sort to keep the exposed ingredients under the liquid, but if you are going to keep them sealed like that, mold forma...
How (much) can I minimise the cooking time of red split lentils? As I can't go camping or bike touring at the moment, I'm taking the chance to experiment with some home-made dehydrated meals - doing everything at home but as if I was on the road. One idea is based on red lentils, with a separate sachet of dehydrated ...	I can’t give you numbers as I haven’t experimented with it yet (but am very inspired to do so by your post), but assuming that you will be heating water for a morning coffee or so, have you considered putting the lentils into a smallish thermos container, topping them up with boiling water and letting them soak / slow ...
How to grow baker's yeast (Saccharomyces cerevisiae) at home without creating a sourdough starter? I've got some commercial yeast (fresh and compressed, the one in cubes) at home, which, as I've understood, is mainly made of Saccharomyces cerevisiae. My question is, is it possible to feed it and let it grow at home. I...	You can try it on agar. Or you could imitate the industrial method. The industry uses diluted molasses and aerates the solution - yeast needs oxygen to multiply, in anaerobic conditions it does not multiply but converts sugars into alcohol. You could also try to sterilize the flour (pressure cooker / oven). Note: air ...
Overworking bread dough by hand Recently, I tried to make naan using this recipe: Combine 375g flour, 75g yoghurt, 200g water, 6g sugar, 4g salt, 15g oil, and 2g yeast and let rest 20 minutes. Knead 1 min then rise 45 min, repeat. Divide the dough into 5 pieces, roll into balls, let rest 30 min. Bake on preheated piz...	Probably not. The enzimes in the yeast and flour break down among others the gluten, which is responsible for the dough structure. Some reading material on enzymes Too much protease activity would break up the gluten, destroying the network that forms during kneading. A little bit, however, softens the dough and makes...
Why does pistachio ice cream not taste like pistachio nuts? I have eaten pistachio nuts (roasted, salted) many times and I like it. I also like pistachio flavoured ice cream, but I don't find it much similar. If it wasn't named like that, I would probably not make the connection at all. Why is the flavour so different...	Firstly, let me disagree and say that I have tasted some (amazing) pistachio ice creams that tasted very much like the actual nuts. That said, I can think of several reasons why the ice cream might taste differently from the nuts: Artificial flavours, like you suggest. You might be able to figure out from the ingredie...
Strawberry & Raspberry jam discoloration For about 3 yrs i have been using a jam/jelly maker. After a few months of storage, the strawberry&raspberry discolor. I do follow the canning bath directions. The only thing I do not follow is I decrease sugar to 1/2 or 1 cup (vs directions of 2cups). I have tried bottled lemo...	For strawberry jam, the discoloration that happens over time is when the pelargonidin, i.e. the red color breaks down, leaving you with a brownish-red or greyish mush instead of a vibrant red jam. The breaking down is sped up by a warm environment and exposure to light, starting with long cooking time (probably not an ...
A “puck” of frozen food I found a recipe that calls for 5 “pucks” of frozen spinach. I cannot find a definition of the term. I need to know how many ounces are in a puck?	The term "puck" is not in general use for food, but it seems to refer to a hockey puck-like volume of frozen spinach. (Spinach is commonly found frozen into blocks.) Presumably the author of the recipe had a particular brand - and therefore size standard - of spinach in mind. The spinach "pucks" in my freezer are about...
Converting a stovetop to a griddle I want to use a full stovetop griddle in my regular stovetop. I have this https://www.webstaurantstore.com/vigor-23-x-23-portable-steel-griddle/247PG2222FH.html My issue is that the heating ends up being uneven hot in the spots where the burners are and cold elsewhere. Is there som...	Well, you'll never get the entire griddle evenly heated. But this griddle is pretty thick (3/16") so the results will not be too bad if you allow the griddle to preheat for a long time (at least 30 minutes). You'll still have hot spots and less-hot spots, but there won't be any 'cold' spots. You're going to have to lea...
Why are savory crepes from some restaurants brown? I've gotten savory crepes made with a darker batter than sweet crepes. What ingredients/cooking technique produce this?	I suspect that you're lucky enough to have had the proper savoury pancake from some regions of France (e.g. Brittany). This isn't known as a crepe in French, but as a galette. This word also has other meanings, as a type of cake, tart or biscuit (British English)/ small crisp cookie (US English). Wikipedia has an artic...
Pattern in carrot's body Is this rhombus-like pattern in carrot totally random or is it a specific variety? If so, good to know for decorating ideas.	It is a symptom of unusual growth conditions not variety or anything Over-watering is the most likely culprit. This resulted in rapid growth. As carrots grow from the center, the formerly small outer parts weren't able to grow rapidly enough to keep up with the middle and resulted in spaces left behind.
Solutions of making cookies less crumbly and dough not being able to be shaped into balls? I made cookies from a YouTube recipe but it was too crumble even before baking. The ingredients are: 900g plain flour 300g sugar Half teaspoon salt 1 tablespoon baking powder 350 ml oil Cinnamon It's baked at 240 C for 15-20...	Ghribia cookies are meant to be extremely tender and delicate. Making them with just oil is tricky. The dough will be slightly crumbly and difficult to work with. If they're too crumbly to shape at all, then you need slightly more oil until the dough is just workable. Recipes that use some butter or even an egg yolk ar...
How many of this mug would be 750 grams of flour To make pizza dough, I'm trying to measure 750 grams of flour. However, I don't have access to any weight measurement tool or any standard cup. I have this mug as unit of measurement. I wonder how many of this mug would roughly be 750 grams of flour? Cup diameter is 7 ...	Buy a 500g pack of flour. Fill the cup with flour and measure how many cups can fill 500g of flour. You can then do simple math to understand the weight of flour each cup is holding.
Whetstone with an angle guide I was thinking recently to maybe buy a whetstone so I can sharpen my knives at home. I read all the threads here, on reddit, elsewhere. I understand that: It is an art, rather than a simple process. It is very easy to curl your edge and ruin your knife. It is a good idea to get a stone w...	I found https://youtu.be/kwg18GUJ3nw?t=222 where he explains that angle guides are nice, but they can reinforce bad practice, take away your ability to sharpen by feel, or be flexible with regards to the angle at the tip. Moreover, the clip-on guides can scratch your knife, which is sometimes undesirable if it has a ni...
taking a tart out of a glass dish I'm looking to make a tart like this or like this but I don't have those tart pans that have the removable bottom, I've only got a glass dish. I'm wanting to take the tart out of the dish and put it on a plate once it's done but I'm not sure how I'll be able to do that. Can I line t...	You can line a typical pie pan with parchment paper. Cut a precise circle to cover the bottom, than a precise rectagle or trapezoid to fit the side. You can use a tiny bit of butter or shortening to stick the parchment paper to the pan and keep it in place. Once it is cooked, you can work a knife then a spatula or two ...
What does resting mean I'm a little confused with what resting actually means. I've typically seen this term being used where you move food (typically meat) from the oven/grill/heat and then keep it warm for "some time" (maybe 10's of minutes depending on the size). What has confused me is Gordon Ramsay's burger video...	There is, as you've seen, no universally precise definition. Broadly, though, "resting" refers to allowing heat to diffuse through the food. Although the burgers are "still cooking" once placed on the higher rack, the amount of heat being applied is nowhere near as high as when they were on the grill, and following the...
Rising dough with closed/airtight lid? We have, because of Corona, started to make our own bread daily. This means we have dough in a round bowl in the fridge all the time, taking up a lot of space we can't use (on top of it, but also around it, because of the corners). I was wondering if it's possible to buy a square...	Most containers are not completely airtight. If you are worried that something like a cambro container seals too tightly, you can cover it with a baking tray or square plate, rather than the original lid. Alternatively, just poke a few holes in the lid. Of course, make sure that there is enough head space between the d...
Are there any resources specifically on cooking with high-heat wok burners? I recently got myself a high-power wok burner, like the ones they use in professional Asian restaurants. Cooking with it is a ton of fun, but sometimes I find myself overwhelmed by the heat output. The wok is getting too dry, the seasoning is ...	You're in luck -- there was a paper earlir this year than analyzed the physics of making fried rice by professional Chinese chefs: https://royalsocietypublishing.org/doi/full/10.1098/rsif.2019.0622 My take away from that was that you have to flip things fast when you're dealing with high heat -- three times per secon...
Overly buttery hollandaise? This is my second attempt at making hollandaise. I did it with a double boiler, and the recipe was 1 egg yolk, 4 tbsp of butter, a little water, lemon juice, salt, cayenne pepper, and black pepper. When I tried it, it was rich--almost repulsively buttery. As far as I can tell, the sauce loo...	Many recipes call for different ratios of egg yolk to butter. Egg yolk size can vary substantially. Your recipe is definitely at the low egg/high butter end of the spectrum. Considering it came out looking great, add another egg yolk next time, and another the time after that. I like 3 yolks with half a stick of butter...
Overheating a pizza stone? I bought a pizza stone without realizing that the max temperature it would withstand is 450 F (according to the instructions). My oven goes up to 550 F, which is the temperature I'd rather bake my pizzas at–is it OK to overheat the stone for the sake of the pizza?	As always, it comes to the meaning of "OK". The most likely scenario here is that the stone's life is shortened and it cracks. It's impossible to say when this will happen, it could be soon or it could stand up to hundreds of pizzas. So if for you it is worth it risking the stone, you can do it. If you want to avoid w...
Dough failed to rise To bloom the active dry yeast as part of my recipe, I had to substitute 1 cup whole milk (which needs to reach 110F) with organic evaporated milk (0.5 cup) mixed with 0.5 cup distilled water - this mixture was mixed and then brought to 110F. After trying to bloom (no noticeable blooming) occured a...	Could be that your yeast was simply not alive. You could simply try to bloom the yeast with water and sugar. It should become visibly active within a few minutes.
Storing water after reconstituting dried mushrooms I like to use dried mushrooms when I cook. I soak them in water for a while and then I use the mushrooms. Normally, I either pour the water down the drain or use it right away to give more flavor to rice. Would it be safe to store that water in refrigerator to use for...	For one day, I would think keeping it in the fridge is ok; use a covered container. For more than one day, I'd freeze it; Heck, I would freeze it from the start just in case I don't use it a day after.
How to replace large eggs for medium in a recipe? The cookie recipe calls for 2 large eggs and I only have medium. Is there a way to make up for the egg loss or substitutions?	There’s a good chance that the difference of what will be perhaps half a tablespoon just won’t matter in the final product. You don’t say what exactly you are going to make, but if your recipe was so sensitive to minute inaccuracies, it would probably be weight-based for all ingredients, including the eggs. If you rea...
What's the trick to seal sous vide foil if liquid contained I experience problems with sealing sous vide dishes if they contain liquid. Think of marinade for example. While sealing, the liquid is flowing up and prevents proper sealing. Current workaround is to take more foil for example or seal without proper vacuum. ...	I would say that having lots of liquid makes your life easier, not more difficult, because you don't need the vacuum at all. The purpose of the vacuum is to have heat conduction take place properly. If you were to put a piece of dry food in a plastic bag and close that, the air trapped in the bag would act as an insul...
Heating charcoal on induction stove I would like to heat up charcoal in my house, so I can pour some oil on it and give my food a BBQ-ish aroma and slight smoky taste. How do I heat a piece of charcoal using induction stove? I suppose it is dangerous for the induction stove.	Induction cooktops generate heat on iron or steel elements. There's no fire involved. You want to lit a piece of charcoal on fire. That requires a flame. Induction doesn't generate flames, just heat, so you won't be able to light up your charcoal with just that - I'm not even sure the induction will generate enough hea...
Brioche bread texture I made a loaf of brioche today following a French recipe. Here's how it looks: I don't like its texture. It's bland and a bit dry. Honestly, the taste of overnight-proof bread is not very atractive to me (perhaps because I used instant yeast instead of fresh yeast???). Here's the recipe I used: ...	I am pretty certain you simply overbaked your brioche. "Bland and dry" is a very common symptom of that. Also, if we look at the recipe, you had a quite small loaf, which you baked for 40 minutes. The first solution I'd try in your place is to bake to internal temperature of 96C, then remove immediately from the oven ...
Is the yellow skin of a raw chicken indicating that it has been dyed? Yellow skin in raw chicken is seen is some parts of Mexico and I was wondering if that color is obtained using dyes. I've done lots of research both online and asking people who have knowledge about raising chickens but have received a lot of confli...	The skin is yellow probably because the chicken was fed with maize. Age and race of the chicken are a factor, too. In Germany (and propably Europe) you can explicitly buy „Maishähnchen“ that is fed purely with maize. If you compare this with the standard grain (wheat) fed chicken you can see the distinctive differenc...
Remove soap water mixed with granulated sugar Due to the lockdown amidst COVID-19, I bought granulated sugar online and got it delivered. To take extra precaution, I washed the sealed packet with soap water. Later I found out that the packet had some small holes and the sugar inside is now mixed with soapy water. Is ...	As sugar dissolves extremely readily when damp, let alone wet, you could just manually pick out the clumps. If it's not clumped, it didn't get wet. Soap itself wouldn't travel any further than the water through the sugar, but the smell may. If the soap was perfumed, just getting the clumps out may not be sufficient. If...
How to clean up after kneading dough? I've been making my first steps in baking recently. I usually knead the dough in the same large bowl I mix the dough in to minimize the mess but it's still a pain to wash the bowl and any sponge I use for it gets ruined afterwards. Any advice on how to make washing off dough?	Kneading in a bowl is time-consuming and doesn't give as good a result as kneading on a flat surface, however I'll concentrate on cleaning. First, don't let things dry out, it's much easier to clean when things are moist, if you do let it dry out moisten it and let it soften before you try and clean it. Use cold water...
Skills that are only learned by professional chefs? I always liked cooking as a hobby, however, I am sure that a professional chef that has been trained well has aquired many skills that are hard to learn for a layman. As I don't have respective experience, I can only speculate, but I would assume that, among others, ...	I don't think the skills are any different. The same basic skills apply and can be put to use at home or in a restaurant. It's just that pros have a lot more practice, repetition, and refinement of those skills, and can thus execute at a higher level, and consistently. Additionally, they have access to tools that mig...
How can I tell if katsuobushi is made from bonito or the real deal? I feel like this is another "real wasabi or not" conundrum. Essential to Japanese cuisine, especially indispensable in dashi, katsuobushi is not cheap in Japan or in the U.S. But how can I tell if a pack of katsuobushi I see in a store or I have sitti...	I suspect that what you have here is a translation issue: There are a range of fish called "Bonito", which are largely fish from the mackerel family. However, one of the fish also known as Bonito is the Skipjack Tuna (Katsuwonus pelamis), which goes under a range of names including Arctic Bonito, Bonito, Ocean Bonito (...
Why does frozen food still have an expiration date? In a below 0°C environment, no bacteria or fungi may grow. How could time "spoil" frozen food? edit: More concretely, I have lobsters and pizza dough that stayed really long in my freezer, are they completely useless now?	Frozen food does spoil over time. Much slower than even just thawed, sure, but don't expect that something that would spoil within few days at just above 0°C will last with unchanged quality for years at -18°C (even if it were always at that temperature). There are also physical and chemical effects contributing to spo...
What could this utensil pair be used for? The photo is of a utensil found in a European (French) kitchen. What is its use? The knife is 7 inches (18 centimeter) long.	The handle of the round plastic object feels really distinctive to me. It would clearly work with a normal hammer-like grip, but it also has the thumb-print inviting the user to choke the grip up close and apply lots of force. I'm pretty sure it's for scraping. The metal tool is a bit confusing; it looks like it could...
What does the halal label mean to non-muslims for non-meat foods? For example kosher berries or salad are checked more thoroughly for insects than usual as far as I know, so could be attractive to non-jews who don't want to accidentally eat insects. Are there similar reasons to search out or avoid halal food for non-r...	Since Halal food can't contain pork meat / by-products or alcohol, you'll see some ingredients substitutes (for example, Halal candy will not contain pork gelatin for sure; instead probably agar-agar will be used). So it might be advantageous if you can't consume alcohol or are allergic to pork. As with any substitutio...
How can I substitute dutch chocolate cocoa for flour and maintain proper recipe PH in this cookie recipe? I have an old family recipe for Chocolate chip cookies 2 ¼ cups flour 1 cup white sugar ½ cup brown sugar 1 tsp salt 1 tsp baking soda 2 eggs 1 cup shortening 1 tsp vanilla Chocolate Chips as desired. Add dry ing...	I doubt this is an acidity issue. Most flour is pretty neutral, the reason your cookies seem dry is that they are dryer. Cocoa powder is about 7% moisture, source doc here, whereas flour is about 14% moisture, see this site for details. Add to that cocoa powder is very fine, and likely more absorbent than the flour, an...
Butter chicken too tomatoey I recently made Sanjeev Kapoor's butter chicken and found the taste too acidic/tomatoey. It was tasty but it lacked the authentic butter chicken flavor. This was surprising to me considering the amount of spices called for. I followed the recipe nearly to a tee. My leading theories are: di...	Any time you find a tomato based food item "too tomatoey" you're more than likely tasting the acidity of the tomato products. I always add a pinch of sweetener to any tomato based dish I make. And why you often hear of somebody's secret ingredient in a chili cook off to be something with sugar in it like peanut butter ...
When a cheesecake recipe says "freeze" for 1 hour do they mean literally freeze in the freezer or do you put in the refrigerator? When a no bake American cheesecake recipe says "freeze" for 1 hour do they mean literally freeze in the freezer or do you put it in the refrigerator to cool?	Given the context, I would say that this means to place in the freezer for one hour. Otherwise, if the author wanted you to place it in the refrigerator, the recipe would state "refrigerate."
Savory Cotton Candy? One thing I've always wanted to do is make savory cotton candy, but I'm not sure how to go about it. I understand that cotton candy is spun sugar so that introduces a challenge. I have a cotton candy machine but I'd be willing to try any technique that would result in the texture being that of cot...	After researching this, I think there are a few possibly options you could try (though I haven't personally tried any of them, they seem worth experimenting with). Isomalt Apparently isomalt can be used in place of sugar in most cotton candy machines - though it should be ground and sifted so it doesn't damage your mac...
Can various fats be used as a strict substitute for pastry dough? If you take the three main types of fats used for puff pastry. Lard, butter and margarine, can they be used interchangeable or is there caveats between the three? I found a nice recipe for puff pastry that uses butter but I want to use marge for a vega...	Apart from flavour, the two main issues you might encounter when substituting margarine for butter are: Different fat content. There are margarines explicitly produced and marketed as low-fat options. For baking, you do not want these. As butter usually/always (depending on your location) has a fat content of 80%, you...
Is it safe to eat sushi with different toppings (cooked and raw) after 24h? I have been reading posts in the internet, but it just made me more confused. My conclysions after reading several posts of different websites: Some say that sushi (the rice) with sashimi (raw fish) should be safe, but the cooked food shouldn...	What matters is time in the Danger Zone. If your sashimi heated up to room temperature it should certainly not be consumed: for instance E. Coli doubles in between 15 minutes and 1 hour in warm conditions. (Sushi on the same tray is likely to get cross contamination.) Chilling it later does not help: the bacteria have ...
How can I make pastry cream for a cake filling more a bit more firm/sturdy? How can I make a pastry cream for a cake filling a bit more sturdy/firm. My recipe called for 5 egg yolks and 3 T. cornstarch, 1 1/2c. whole milk, 1/2c. whipping cream.	The egg yolks and cornstarch both serve as thickeners. Increasing the cornstarch is probably the most practical way to make that recipe firmer; try 5 tbsp as a start. (You could instead increase the amount of egg yolk; this will give you a more solid texture, rather than just a thicker one.)
How do I keep eggs from sticking to a pan while cooking? I like to cook eggs in my toaster oven, but the one thing that I don't like about it is how the eggs will stick to my pan after cooling and its just so difficult to clean off afterwards. I end up having to take a very stiff brush to the pan and even then it take...	This combination is never going to work - it will stick no matter what. If you want to keep this method of baking, you will have to switch the pan. A nonstick pan will work, and while it is new, you might even be able to slide off the eggs without any crust sticking to the pan (while later it will be just easier to cl...
Dry crispy skin on sourdough starter: is it mold? My sourdough starter is 2 months old. Some week or two ago it started to have a crispy skin on the top. The smell changed a bit, but it is still sweet-acid smell. I cover a jar with the starter with a kitchen paper towel. I replaced the jar with a clean one but the ski...	I would guess it is just drying out. I keep my covered. If it is on the counter preparing to be used, it is in a jar with a loose lid. If it is the refrigerator, for longer intervals between baking, it is in a sealed plastic pint container.
Can I still use my Worcestershire sauce? So we have this Lea&Perrins Worcestershire Sauce from the past 6-7 years ago. And I would like to really know if it is still safe to consume? I've done my research but I'm still not sure if I could consume it because I do not know how it actually tastes. It is kinda dusty on t...	Lea & Perrins Worcestershire is shelf stable. As long as it's been in the cupboard with the cap on, it is safe. The flavor may have degraded, but it won't make you sick.
Does white wine have an expiry date? A few weeks ago, in a local Tesco store, I bought two carton packs of 2,25 litre white and red dry wine (Lion's Gate). I noticed that the white dry wine package has an expiry date: While red one doesn't have it: Is this just a print error? Or is it true that white dry wine can e...	Please re-read the text - it says: BEST BEFORE: ... This doesn’t refer to any food safety issues, merely quality. The manufacturer states that until that date, no significant or perceptible deterioration of the sensory quality will happen (provided its stored appropriately). After that date, the quality may (or may n...
How can I make 'rich chocolate' flavor? I am in the process of making a DIY Soylent meal replacement. I've tried Hershey's cocoa powder and it tastes awful. Commercial manufacturers of flavored protein powders, shake powders, etc. make such tasty drinks. What substances and flavorings do they use? For reference, my re...	Frankly, Hershey's cocoa powder is low quality. Buy a higher quality cocoa. One objective measure is the cocoa fat content. This is from Harold McGee's Keys to Good Cooking, published by The Penguin Press, New York, 2010, p. 476: Higher-fat cocoas make richer dishes. To compare the fat contents of different brands, c...
What to be mindful of with cake flour I substituted cake flour for AP FLOUR in my pancake recipe. Do I need to reduce the liquid ingredients as compared to AP flour? My batter seemed runnier and therefore pancakes were flatter—but also seemed more tender. Anything else to be aware of when working with cake flour? Shou...	Cake flour is mainly used in situations where less gluten is desired, that's why the pancake was more tender. Cake flour is also lighter in color and texture, since it is usually bleached. It is also milled finer. If you are substituting cake for AP flour, you will probably need a couple of additional tablespoons of...
Blind baking: Does the choice of weights matter? Blind baking is done by lining a pastry shell first with parchment paper and then with some kind of weights to ensure that the bottom stays flat and the sides upright. I have seen recipes that use rice, lentils, beans or even ceramic pie weights. And apparently all of ...	What matters is keeping the crust from puffing and pulling away from the pie plate or tart mold. So any of those work...more or less the same, but the typical drawback is that it is difficult to keep the sides of the crust in the proper form. One of the most ingenious ways to deal with the issue is to line your pie p...
For what culinary reason would a bread recipe choose skim milk? Skim milk is specified for the whole wheat bread recipe list included with my new bread maker. Is there a particular culinary reason to specify skim milk not skim milk/whole milk? The other ingredients are whole wheat flour, self-raising flour, salt, suga...	Skim milk contains less fat than whole milk. Fats limit the formation of gluten in bread dough to some extent, leading to a tighter, 'softer' crumb. As the milk is apparently the only source of water in your recipe, the recipe authors could have tried to limit the amount of fat. That said, there is also a good chance ...
how to extract Glycyrrhizin from liquorice root? I recently learned that Glycyrrhizin, which is naturally present in liquorice root, is a strong sweetener (30-50x stronger than sugar depending on sources). Some traditional recipes call for infusing liquorice for tea, but besides this I could not find much information ...	Assuming that you have Glycyrrhiza glabra, the glycyrrhizin content should be somewhere less than 25% of the content - which is plenty for an extraction, and means you won't need a whole bunch of root and specialist techniques to extract it. A quick google search leads me to believe that the procedures for extraction o...
Adding a smoky flavour without adding spiciness I rather like a strong smoky flavour in some of my food - I've tasted some rather lovely smokey vegetarian Mexican bean wraps for instance. However, I've struggled to replicate this in my own cooking without making things rather hot! I've tried smoked paprika, which is l...	Depending on what food you are trying to imbue with a smoky flavour, you have multiple options. I here focus on methods that will just give you a smoke flavour, rather than smoked ingredients. Actually smoking the food seems an obvious suggestion. The internet will suggest any number of ways to set up a smoker at home...
Soda Bread disaster I've just tried to make this recipe from the BBC Good Food site: https://www.bbcgoodfood.com/recipes/simple-soda-bread. The only variation was I used semi-skimmed milk (2% fat) instead of the whole milk specified. The result on mixing the wet and dry ingredients was a sloppy, gloopy mess, complet...	The fat in the milk is a red herring here. At best, you would have to be a professional baker who knows the same recipe by feel to be able to notice the tiny difference made by 2% vs. 3.8% milk in that recipe. I would start in very different directions. First, was it really a disaster? This is a 80% hydration dough, an...
please help fixing my portugese sauce (a kind of korma-like non-spicy curry sauce served in hk and macau) The original recipe generally advise on pan-frying the sauce with oil. I want to avoid that and still make it taste good by just putting everything in a pressure cooker... Here is the everything in my recipe when...	At a guess, though you need to clarify - not 'rich' enough & probably thin in both flavour & texture, with a grainy edge. Yoghurt adds acid, rehydrated coconut is absolutely no substitute for coconut cream. Rehydrated coconut won't provide either the flavour or the texture of coconut cream. It will leave the sauce thi...
Why does fruit from a particular market go bad so quickly? I live near several produce vendors, including a supermarket, small grocers, and a semi-open-air market. The open-air market carries more local produce, but some items are imported to Canada from the U.S. The other stores source their fruit more internationall...	Shelf life and taste of fruit are inversely correlated. A few factors off the top of my head are: It is extremely difficult to breed a fruit variety that's good at two things at once. The varieties that are bred for long life are not bred for taste. It is "very expensive" for a plant (metabolically) to produce arom...
How to avoid smoke during pan searing meat? I've been cooking in my cast iron skillet on medium/medium high heat with olive oil. No matter what I cook, (chicken, fish, etc.) the oil and fat in the pan starts smoking long before the food is done. Eventually the meat gets there, but by then the house smells like the fo...	There is absolutely no way to completely avoid smoke while searing meat in olive oil. The process happens far above the smoke point of the oil (not to mention, of the meat itself). Smoke is going to happen. With that said, if you use an oil with a higher smoke point (canola or grapeseed come to mind), and use very litt...
What if I microwave Beyond Meat? I have a bag of Beyond Meat crumbles. Before reading the bag, I microwaved the crumbles in a bowl until they were thoroughly heated. ...Then I noticed that the bag says "DO NOT MICROWAVE". Is there a health concern with microwaving the product, or are the directions intended to ensure ...	There are no health concerns with microwaving food. Microwaves excite water molecules to heat food, they don't change food or make it dangerous. When a product says do not microwave it means one of 3 things: The packaging is not meant to be microwaved: heating some types of packaging can cause bad tastes or smells in ...
Can I use this air fryer basket with a non-stick coating as a grill basket? Scenario For (reasons), I have an extra inner basket for this model of air fryer. I have completely removed the handle assembly; what I'm left with is a single piece of non-stick coated metal. I've been grilling a lot recently and experimentin...	Nonstick vessels don't mix well with grills. First, it is likely to get overheated - I assume the basket is PTFE, which starts deteriorating at a little bit over 200 C (compatible with your fryer temp rating). Second, with grilling, you frequently have a situation where a tiny amount of oil (e.g. from a marinade) gets ...
Is there some sort of pot with a sort of sieve on the bottom to separate sauce? I'm not a native English speaker so I'll do my best to explain what I envision. I was wondering if there is some sort of... kitchen utensil, a pot of some kind that has a... sieve of some sort at its bottom to separate the food I'm trying ...	Broiler pan. This is mine. The last thing I made on it was bacon this past weekend. It worked just like what you want - the bacon cooked and the fat dribbled down thru those slots into the pan below. I have melted cheese many times on this pan. It is perfect for nachos. The other nice thing about melting cheese und...
Substitute spelt for white flour I heard Spelt flour is lighter and easier to digest. Can I substitute spelt for white flour in my standard white bread recipe that I make all the time? Or, do I need a spelt specific recipe? What kind of dough does spelt flour make? Is it very sticky? Hard to work with? Any tips to kee...	Spelt can be substituted 1:1 for whole wheat flours to generate about the same characteristics in the final product. I'd say spelt bread is more coarse, and tastes like grain, but there's a matter of preference and perception on that. Recipes calling for white flour have overshadowing variables and variations, so tryin...
Why do my grains smell like my room? My rice smells like my room and it's kinda weird. It tastes fine but I moved the rice to another location that smells different and I can still smell the strong smell of my room whenever I sniff the rice, even after rinsing and cooking. However, this isn't only my rice, I have oatm...	Anything absorbent will absorb smells. That's why fabric picks up smells easily, wood will over time, and glass won't. As I'm sure you know from cooking grains, they are quite absorbent, and that applies to smells as well. All techniques I can think of to remove smells from other items aren't ideal for using on food, s...
How can I skin hazelnuts at home? I am trying to make a hazelnut butter, for the ultimate gain of a vegan Nutella-like outcome, but in order to do so I need to use "skinned" hazelnuts. I've tried the following: Boil a cup of hazelnuts in 2 cups water with 3 tablespoons baking soda Drain Put in ice bath to cool Rub sk...	There are really two methods. The roasting method, where the nuts are roasted, then placed in a kitchen towel, and the skins are rubbed off. The second is the blanching method, where you blanch for 2 - 3 minutes, then rub the skins off. I've had more success with the roasting method. However, it does take some time...
Why isn't the Shapton Glass Stone 1000 Grit 5mm sharpening my WÜSTHOF 4596-7/20 Classic Ikon 8-Inch Cook's Knife? My grandpa bought the Shapton Glass Stone 1000 Grit 5mm to sharpen his WÜSTHOF 4596-7/20 Classic Ikon 8-Inch Cook's Knife. He educated himself a whit by watching YouTube videos, and his sharpening has yie...	This is like saying "I bought my grandpa a Faber Castel pencil and 200 gm acid-free paper, and now the pencil is not drawing realistic portraits, why". Knife sharpening is a fine motor skill. The only way to learn it is through hours of deliberate practice. It is also a tricky skill to learn, because you don't really g...
What is the difference between all these flat breads? Different areas have different types of flat breads, but is there any meaningful difference between them? What is the difference between pita bread, roti, naan, and tortillas? Is it just different types of flour used in each case or is there any other differences i...	All of the 'flatbreads' you describe are generic terms which encapsulate many, many variants (e.g. there are dozens, if not hundreds, of types of 'roti' from cultures across the globe). So I'll have to make some assumptions about exactly which type you are referring to. Pita These are typically a two-layered flatbread,...
Why do baking recipes often tell you to "make a well" in flour before adding wet ingredients? Many instructions for baking bread, cakes and other yummy things specify that you should "make a well" before adding more ingredients. One example is here What's the reasoning behind this? I've found some sources say that it ...	You don't need a bowl to make bread dough. You can make it on your kneading surface, by mounding up the flour and adding water. Of course, the water will just run off... unless you make a well in the flour to hold it until it's mixed in. There is no good reason to "make a well" in flour in a bowl.
How do I choose between shredded and finely shredded cheddar cheese? I use shredded cheese for spur of the moment enchiladas or to top burgers with. I learned the hard way that my supermarket store brand sharp cheddar does not melt well, so my next purchase will be for a mild cheddar. They have both "shredded" and "f...	You probably want to check for the lowest proportion of added anti-caking agent (here potato starch is used). That's the reason it doesn't melt very well. If you're going to freeze it, you could grate a large batch of a block you like and freeze that - the best of both worlds but a fair bit off effort in one go. If I ...
What kind of cheese "skin" is this? I regularly buy Frico's Beech Wood Smoked Processed Cheese but there's this outer layer, kind of like a skin that I don't understand what it is really. Label, just in case: The cheese is, firstly, covered in some sort of protective, dark, plastic (?) layer that needs to be cut befo...	That's called the "rind". It's the outer layer of cheese, hardened by the drying process, and colored brown with food coloring in order to imitate more artisinal smoked cheeses (where it would be actually brown due to smoke). It's perfectly edible, and doesn't generally taste any different from the rest of the cheese...
Poisonous Escoffier recipe? I found a strange recipe in Escoffiers's Guide Culinaire: 2939 - CHERRY WATER Stone two lbs. of very ripe cherries, and rub them through a sieve. Put the purée into a basin with the stones crushed in the mortar, and let the whole macerate for one hour. Then moisten with one pint of filtere...	Disclaimer: I am not a doctor or a chemist. The recipe does not tell you to ingest the crushed pits themselves, just the juice that you extracted. The question then is whether you will extract a significant amount of amygdalin using water. This answer on the Chemistry SE suggests using methanol to extract amygdalin fro...
Why are quiches baked in fluted tins? Is there any particular reason why quiches are usually baked in a fluted tin, rather than in a regular straight-sided cake tin?	TL;DR Quiche pans are fluted because quiche crusts are ruffled. Quiche crusts are ruffled for the same geometric reason as muffin liners and some coffee filters are ruffled. Try fitting an inelastic disc into a cylinder, covering the bottom and sides, and the disc builds ruffles on its sides. Since the ruffles of the c...
Preserving Sauces With Meat I'm making a hot dog sauce that contains tomatoes, bacon & soy sauce. I've tried to preserve it with vinegar, but lost the taste of the product. What can I use to preserve the sauce in a glass container and how long could I store it in a refrigerator?	When preserving food, safety is of top importance, so I would not recommend experimenting haphazardly with sealed jars and preservatives. Generally, cooked leftovers can be kept in the fridge for 3 to 4 days with no special treatment. If you need to keep your sauce for longer than that, we need to do something else. Pr...
Should I stir my sourdough starter before measuring? I'm new to using sourdough starter and some directions aren't very clear. I'm not sure if it needs to be stirred down before I measure for cooking and for feeding it. I've been stirring down the starter before measuring both when feeding and when cooking with it. Is...	Rather than worrying about whether you 'stir down' the starter before measuring by volume, you should really be measuring by weight. Kitchen scales are cheap and incredibly helpful, especially for any kind of baking. Regarding feeding: there are almost as many different feeding ratios as there are sourdough starters. N...
Is there a term for "mildly scrambled" eggs? I'm of the impression that "scrambled eggs" means the eggs are completely beaten to where the yolk and white are completely blended before being cooked. And "over easy/medium/hard" is where the yolk is intended to be unbroken. Assuming that's true, is there a specific term ...	To me that's a "fried egg with a broken yolk", or fried egg, flipped & broken. I make them a lot, but never thought about a name for them. They go really well in sandwiches, without turning them into a banjo*. It doesn't qualify as 'scrambled' because it has none of the method of 'regular' scrambled, it's not broken & ...
Continued use of the same dripping for frying - is it advisable? I fry lamb chops and leave the dripping in the pan where it solidifies. Next time I cook something, the lamb dripping imparts extra flavour. I have heard that some people just wipe a frying pan instead of washing the grease off. I don't even wipe the pan...	Firstly, I would challenge both of your assumptions. (a) dripping doesn't go off Like any other fat, lamb drippings can and will go rancid over time. (b) any germs/bacteria would be killed by the heat of frying While it's true that any molds or bacteria themselves will be killed by heat, the same does not hold for ...
What are "cheese Parmentiers"? From Clarissa Dickson Wright's A History of English Food (2012): [In the 1920s, British] hostesses also started to serve canapés: little cheese Parmentiers, asparagus rolled in thin brown bread and butter, delicate crab patties, and, of course, the ubiquitous vol-au-vents [...] (source)...	Some quick Googling leads me to believe these are "Bouchées Parmentier au Fromage" (literally 'mouthfuls'), which seem to be some sort of potato-and-cheese croquette. To find this, I did a Google image search for "Parmentier au fromage". This shows many different dishes (lots of which are indeed shepherd's pie-like, bu...
Sticky, messy sourdough: overfermented, or ambient factors? I've made the same sourdough bread a dozen times before, with small variations in parameters: 360g white flour 240g whole wheat flour 390g water That's a 65% dough with 60% white and 40% whole wheat flour. I've been using the sponge method wherein the night...	This is a bit unusual, but from your picture, I think your long rise at a high temperature (25C) has indeed overfermented your sponge. It's not so much that the yeast is used up: in fact it might still be active. The problem is that the gluten that developed in the first few hours has been broken down in the long ferme...
What is a good technique for making a very small amount of caramel? By caramel I mean caramelised sugar made into a sauce with butter. What is the best way to make a caramel sauce if only a tiny quantity is required? What is the smallest amount of sugar that is practical to start with? For making a very small amount...	You make small amounts the same way you make large amounts: dry or wet, doesn't matter, take your preference. The problems you have are related not to the method, but to the wrong vessel. For example, for the dry method, you have to have the sugar neither too thick, nor too thin. For small amounts of caramel, you have ...
Can I know if lemons are safe to eat whole (peel and all)? Is there any way to tell if lemons contain a residue of something that is harmful to humans? The last two winters we have been buying oranges in bulk through a website, directly from the farm and i really like it. I would like to buy lemons in bulk too. They s...	this may be too simple. But I would think you could ask the owner of the website what chemicals the farmers use. Especially if you are concerned about particular ones. I haven't seen a web store without a "Contact us:" link I guess the owners could lie to you, but without knowing a lot about chemical tests, that's th...
Why does meat dry out in high heat despite being submerged in liquid? My understanding is cooking over long periods will break down collagen and other proteins. Won't the breakdown of protein cause the meat to lose structural integrity, thereby letting liquid in?	Meat being "moist" or "dry" is an oversipmlified description of the texture. It is not a straightforward measure of the amount of liquid, and also, meat is not a sponge. When people say that a piece of meat is "moist" or "juicy", they mean a specific texture that includes muscle fibers at a very specific stage of denat...
How should I store salmon en croute? I've half a pound of salmon en croute (made from this recipe) left over from dinner this evening. I've never dealt with pastry encrusted salmon, so I'm not sure of storage best practices. I'd like to store it for approximately 12 hours, preferably in a way that preserves the puff p...	From my experience, storing it in the fridge is the only option, but it will hardly taste as before. Storing it uncovered will make the pastry super dry afterwards (at least when I stored it my first times), and covering it with a plastic film might make it a bit soggy (the pastry). I'd recommend storing it in a lunchb...
Steak pie filling thickener for all bakers out there, which pie thickener do you use? I have tried to use Modified starch which smell bad when making slurry then pour in hot gravy liquid and I have noticed it changes its taste a bit but thicken very nicely. I would like to know which thickening do you guys use. I have...	Normally, I aim to have very little liquid in my filling before it goes in a pie, rather than thicken it a lot. It just seems to keep the pastry better & saves me having to blind bake the base. I use what I've drained off to make gravy for serving. I do thicken what liquid remains, I don't drain it all, & my preferred ...
Does saturated fat result in crispier fried food? I was watching this video of Kenji making Kung Pao chicken, in which he claims that frying in saturated fat results in crispier food. Is there any truth to this? I found this page stating saturated fats resolidify after frying, which results in the food being less oily...	Having looked into this a bit, I have some hints for an answer. I'm still not convinced I understand the full mechanism, so any feedback is welcome here. I think some of my sources might be paywalled; apologies for anyone unable to access them. Reading a few studies on the effects of different variables on the outcome...
Is there a way to quantify smoke in meat while cooking? I've observed across multiple meats and cuts of meats that the other impact of smoking varies greatly. Additionally, while actually smoking my perception of the flavor is overloaded and doesn't return to normal until probably the next day. The three variables I c...	Well... yes. There are analytic chemistry techniques used to measure the concentration of phenols, which are the primary contributors to a "smoky" flavor. You could test samples taken from the meat at different depths to measure penetration. You'd need a reasonably well-outfitted chemistry lab to do a good job of this....
By how much should I shorten the cooking time of a slow cooker recipe if I'm only using half the meat? I'm thinking of making either this recipe or this recipe for pork tenderloin in a slow cooker. As easy as a slow cooker is, I'm no slow cooker expert, and have run into problems where the meat ends up seeming "dry" (...	You should probably not reduce the cooking time by a lot, if at all. These recipes assume you are keeping the meet submerged in liquid at some constant temperature for several hours. Assuming your tenderloin is not somehow less thick than a 2 pound cut would be, nothing in the recipe changes. The core temperature of th...
What are these white spots in my bread dough? I'm making hot cross buns following this recipe: https://domesticgothess.com/blog/2020/03/09/vegan-hot-cross-buns/ About an hour into the first rise, I'm seeing these alarmingly mold-like dots in the dough. I didn't see these when I was kneading it. The only things I migh...	It's impossible to say what it is - but I am quite sure what it isn't. I have never seen or heard of a pathogen (mold or otherwise) which is able to build visible colonies during such a short time at room temperature, especially in the presence of yeast. And your yeast was not dead - the dough rising proves it. This is...
Pasta machine rolls dough wider than machine I have a (admittedly rather cheap) pasta roller that I try to use fairly regularly. The issue is that when I am rolling it out,the dough keeps getting wider, not just longer, beyond the size of the rollers, and then getting all mangled at the edges. It also has a hard time ...	You might be rolling the dough too thinly, too soon. Start by feeding a somewhat flattened 'disk' of dough through the pasta machine at its widest setting. Change the setting by at most 1 for each subsequent pass. You might also benefit from 'laminating' the dough: after the first pass, fold the dough in thirds, turn i...
Can I make idli without rice? I want to avoid rice due to my diabetes. So can I make idli only with urad dal? Currently, I am using rice rava and urad dal in the same proportion and the idli comes out nice. Thank you	You can also do it with Yellow/green Moong Dal or Millet. I used this recipe before - it's a mix pf Urad Dal and Millet https://masalachilli.com/proso-millet-idli-no-rice-idli-recipe/
Why is there a sheet of paper in packages of minced meat? In German supermarkets, minced meat is usually sold in a plastic box under what’s described as a “Schutzatmosphere” (protective atmosphere). It looks like this: Not visible in this image, the meat is always placed on a sheet of paper. Why is that done? I haven...	The paper isn't for you. It's for the robots. Packaged ground meat like that is ground, portioned, and packaged automatically. The blocks of ground meat are formed by extruding them into an endless strip which is chopped into blocks and moved around on conveyor belts. To prevent the meat from adhering to the belts or f...
Iranian Sweet Dish consisting of Lamb Paste I am trying to identify a dish I had a while ago while traveling in Iran. It was in Isfahan, and none of the languages I speak seemed particularly common with the locals, so I only got patchy details in addition to the actual experience of the dish. The dish: was served in ...	As confirmed in comments, the dish is khoresht mast. According to this recipe and this video, the main ingredients seem to be lamb or beef neck, yoghurt, sugar, saffron, rosewater, and garnishes of pistachios and barberries. The lamb/beef is simmered with onion and turmeric then mashed and blended, and mixed with an e...
Firming up Neapolitan Pizza Crust We cooked some pizza last night and had a good time. However, the crust was limp. I was expecting to tap the bottom and hear the tap tap tap sound but it was too soft. We have an Alphaforni 5 Minuti Wood fire oven running at 500°F. The temperature was measured using the built in therm...	500F is not really that hot, in terms of Neapolitan pizza. Traditionally, they are baked for 2 minutes or less, at 700F - 900F (371 - 482C). So, this could be a temperature, and/or a cooking surface issue. What type of oven are you using? On what type of surface is your pizza cooking?
Days kept after opening mentioned in packages and how valid are they? I bought a pita bread package, that I saw it writes: after opening keep in an airtight container and consume within 2 days. The thing is that I am keeping it in the refrigerator and it is been more than 2 days and it looks fine. I don't understand w...	It's probably a "best before date," which means the pita bread will lose quality after that date. Pita bread tends to dry out and get stale quickly.
With vs without egg fresh pasta cooking time If you have identically sized/shaped/thickness of fresh pasta noodles, with egg and without, is there any difference in cooking time? My son and his girlfriend are vegetarian and vegan, so I'm looking to make an Italian pasta dish next time we get together for a meal. Most ...	Egg v. no egg does not influence cooking time for fresh pasta. There are plenty of egg free versions. This is a go-to for me, and produces a great pasta. Thickness...whether or not it is filled...cooking from frozen all influence cooking time a bit. In an interview with a well-known pasta chef, I heard him state that...
Settling Up the Dispute over Poached Egg's Definition Fact: You can poach an egg without acid, although adding a tiny bit helps a lot with the egg white to set easier. Current situation: My friend (a culinary graduate) 'poached' an egg without vinegar and he called it between boiled and poached but it's neither of the...	As far as I understand it, poaching is poaching (cooking in simmering liquid)...whether it is an egg or a portion of fish. It is the cooking process. I don't think this is debatable. While acid in the poaching liquid helps to denature the proteins and allow the white to more readily stay together, there are other ways...
How to make a gel that doesn't harden at below freezing temperatures So I have an idea for a lemon bar ice cream and I want to swirl in the custard and add chunks of short bread in. I could just make the custard for a lemon bar as is but I suspect that after freezing it won't maintain the same gooey texture and flavor...	There are a number of ways to depress the freezing point of a solution, the most common of which in an ice-cream context would be adding sugar and adding alcohol. Another solution, if you're not married to the idea of the lemon custard being a separate swirl mixin in differently flavoured ice-cream, would be to have th...

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