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oil shimmering or just smoking? So im relatively new to cooking and im reading all the technique focused books I can. I noticed that for the same exact goal (ie browning a piece of meat) some books call for you to heat the oil until it shimmers (Salt Fat Acid Heat)) whereas others call for you to heat the oil until it...	It doesn't matter. All you need is for the oil to be properly heated. You can use the cue which is most convenient for you - shimmering, smoke, an IR thermometer, smell, throwing stuff into the pan, or your spidey sense that suddenly reminds you of the pan after enough time has passed. Go with whichever is most conveni...
What makes egg whites and almonds a good combination Macarons, financiers, ricciarellis are all made from egg whites and almond flour. Is there a reason why egg whites get along so well with almond flour, and why yolks do not have a place in these recipes? It is easy to see why in macarons since macarons are meringue ...	There is nothing special about the combination, you seem to have stumbled over a case of confirmation bias :) Here I made a table with examples. The table is by no means complete, it contains the first things that came up in my head. As you see, all other combinations of whole eggs or egg yolks work with almonds, othe...
Can I use washing soda to cook noodles? I found a recipe for homemade ramen noodles that calls for 'baked baking soda'. Based on some research, baking sodium bicarbonate will convert it to sodium carbonate. Na2CO3 is more basic than NaHCO3 and apparently basic water is good for chewy noodles. Sodium carbonate is also ...	No, you cannot use normal washing soda for cooking because you cannot count on the purity of the product. Even if the chemical formula is identical, the standards for manufacturing chemicals intended for human consumption are considerably higher than those for cleaning. You can, however, purchase food-grade sodium carb...
How to make restaurant style poppadoms When I buy 'cook at home' poppadoms or order from a restaurant/takeaway they are usually very crispy and expand and bubble up as soon as you fry them. I tried a recipe for homemade poppadoms which consisted of gram flour and water (plus some seasoning and cumin), which I made int...	I'm not an authority on poppadoms (I hadn't heard of them before today...) but after some searching online (and identifying three different brands of "cook at home" poppadoms), checking some ingredient lists, and checking other recipes, I think I'm prepared to say that the difference between the recipe you've used and ...
Keep dinner rolls brushed with olive oil overnight I received dinner rolls brushed with olive oil from take out from an Italian restaurant (part of the brown paper bad they came in became translucent during the 15 minute trip from the restaurant home due to the olive oil). I would like to keep the dinner rolls fresh f...	The good thing is that the oil won’t go rancid in a few hours, which allows you to focus more on how to keep the bread part at its best. Don’t refrigerate and don’t freeze, the former will make them go stale, the latter can dry them out disproportionately, considering the short time. Either keep them in the closed pape...
Why Do Bagels Take Longer To Toast Than Regular Bread? My brother's been bringing over fresh bagels in the morning. I've noticed that it takes nearly twice as long for a bagel to develop a toasted surface than a regular slice of bread. Why is that? This is a bagel split in half, mind you. One would also think that ...	Toasting is a form of browning, and browning requires temperatures in the neighborhood of 300 F (150 C…see Maillard reaction). There are at least two things that impede this progress when toasting a bread product: mass, and water. The more mass the bread has, the more heat is required to be absorbed to raise the temper...
Cheese like slime on potato, but no pinkness I had some potatoes in the back of a cupboard, and one solitary potato has sort of disintegrated into a cheesy yellow slime. The skin looks mostly intact, and the slime is sticky exactly like melted cheese. I looked up potato slime, and the only similar ailment was pink sl...	It rotted - that's about all you can say from this. Most likely a bacterial rot rather than a fungal rot. If you bought them recently, it was probably already rotting. This is a form of soft rot, which is a common disease of potatoes world-wide, and can even destroy whole crops in the field. There are a range of bacter...
Why do spring onions curl up when placed in cold water? Thinly sliced spring onions (aka green onions, scallions, etc.), usually sliced on a bias, curl up when placed in ice water, making them a rather photogenic garnish. Why does this happen? Does this have to do with how it is sliced?	This happens because the inside of the stem soaks up water, increasing its volume. The outside cannot soak up water, and stays at the same volume. This is pure physics/geometry and happens in many other occasions - dandelions come to mind when thinking of plants, but the same happens in stockinette knitting. It is bec...
Preserve peppers before smoking -- freeze or dehydrate? I would like to make some chipotle (smoked red jalapeno peppers) at home. Currently I am building a smoker in my garden, where I also I grow a few jalapeno plants. My problem is that the peppers are turning red already, but the smoker is not finished yet. All the...	Freezing is definitely the way to go. It’ll soften the peppers, but smoking softens them anyway. Dehydrating them will allow them to burn before they’re smoked through, since the water in the peppers’ flesh is needed to keep the interior temperature under control during long smoking.
What's the minimal set of cookware for Chinese, Japanese foods on an electric induction cook-top? My grandparents fears food sticking to pans the most. They love, but never attended cooking school for, Chinese and Japanese cuisines. For their current pan probably can't be seasoned or repaired, they went to the store t...	You can cook with only one pan. Or, if you want to go absolutely minimalistic, you can get the cheapest stainless steel pot you want and both cook and fry in it - not very convenient, but doable. In that sense, the minimum amount of vessels to buy is one. Of course, your grandparents might find that they don't want to...
Can this Kitchen Art Non Fry Pan, made in South Korea, be seasoned? Today is my first time learning about seasoning pans. Doubtless, "season" here doesn't signify "Add salt, herbs, pepper, or other spices to (food)". What kind of pan is Kitchen Art, Professional Nonstick Fry Pan/Dishwasher Safe Cookware, 30 cm? It's ...	Your link says “non-stick coating” and “aluminum”. When said coating is damaged or worn down, you have to discard the pan. This is just how these pans are, they aren’t made to last for generations like cast iron (which would be significantly heavier, btw). You can’t create a polymerized oils seasoning on top of a non-s...
Replacing whole egg beating process by separated egg white and yolk beating in a recipe which calls for the former? Can I replace whole egg beating process by separated egg white and yolk beating in a recipe which calls for the former? Can I replace the maida(all purpose flour ) with cake flour? Recipe is given below....	the answer to both your questions will be yes. the cake flour will give you a lighter cake due to the lower protein content (less gluten=lighter and fluffier cake). separating the egg withes from the yolks in this recipe is not really necessary because you have already a good amount of rising agent in the recipe itself...
Using proofed (?) yeast in a recipe (confused about amounts) I'm following a recipe that begins with "process 3.25 cups flour and 1/8 tsp instant or rapid-rise yeast in food processor until combined, then slowly add 1.25 cup ice water" On the instant yeast packaging, it says to mix 2.25 tsp yeast with 1/4 cup warm wat...	The recipe you're using sounds nontraditional (the full recipe may be helpful to describe the "why"), but it is almost certainly looking for you to use 1/8 tsp of instant yeast granules directly into the flour. The small amount and use of ice water, rather than warm water are not traditional for bread, but also not unh...
What's the difference between brioche feuilletee and croissant dough? There are two similar laminated doughs, but recipes make them slightly different, but overall what are the main differences between brioche feuilletee and croissant dough?	They are very similar, here is the difference according to The Bread Bible by Rose Levy Beranbaum: Croissant and brioche have the same ingredients: flour, yeast, salt, sugar, milk, and butter. There are only two significant differences: croissant dough contains almost double the amount of butter and has only milk as t...
what is the point of making jam if it consumes pectin which requires fruit to make Making jam usually requires pectin which is extracted from fruit. If the traditional purpose of making jam is to preserve fruit, why would it be a good idea to extract the pectin from one fruit to preserve another. This seems circular.	The "paradox" here is a result of an oversimplified explanation of reality. The crux is in the traditional purpose of making jam is to preserve fruit For the addition of pectin to make no sense, you have to make two assumptions: 1) that the only reason is to have access to fruit in winter (which is what I think you ...
Are there any types of food that have magnetic properties? In terms of food presentation, I thought it would be spectacular to have it float or levitate above the table instead of being served on a plate. Hence I wonder whether there are any types of food that have magnetic properties. Or, put differently, I'm curious...	The reason why the full word is "ferromagnetic" is that magnetic substances are typically made out of iron. Iron is not really edible - you can (and have to) consume it as a trace element, but the daily dose is a few milligrams. If you put enough magnetized iron in a dish to lift it visibly, you will damage a lot of yo...
Will gum arabic stabilize a watery sorbet? I’ve been struggling with getting an iced tea based sorbet to not end up as a chunk of ice; I believe the canonical answer here is “use a stabilizer.” I grabbed some gum arabic (mastic to be specific) recently to play with gomme syrup for cocktails, which gave me an ide	will it stabilize a sorbet? It should have the nice advantage of not requiring cooking the way gelatins do, AFAIK it can be activated by blending. Will this work to make a sorbet less icy? If so, what concentration should I use?
Cooking meat inside pumpkin I was wondering if cooking meat inside pumpkin in oven would lead to a kore tasty meat or it will only be dry and tasteless. I still haven't tried it, but watching a video that made octopus inside a pumpkin, brought me up with the idea of repalcing red meat inside. which at first I know , t...	It won't be dry unless you overcook it. The pumpkin flesh will give off steam and keep the meat moist. The meat will pick up some pumpkin taste from the pumpkin, but it won't brown. So you're trading the flavor of browned meat for the flavor of pumpkin. If you pre-cook the meat, you can get the flavor of browned meat a...
Bacteria in steak from cutting with household scissors by mistake? I cut a steak up into small strips with a pair of scissors. Fried it in a pan with olive oil and onions. Tasted great. Until my wife told me I didn’t use the food scissors. I used the “house” scissors. We open packages, plastic, zip ties, etc all with ...	You will be fine. The food was cooked... Just clean the "house" scissors with soap and hot water and dry them so that there is no rust.
How to make best milk chocolate at home? I have eaten home-made chocolate before, and while it was pretty good, it could not compare with the expensive chocolate at the store. I would like to make the best milk chocolate I can at home. From what I know, the main ingredients are: cocoa powder, some fat (such as butter,...	To really be considered chocolate, you need to use cocoa butter as your fat. Cocoa butter has a few properties that other fats don't have. Most notably, it is capable of forming a crystalline structure which is what gives tempered chocolate its "snap" and—when tempered—it has a melting point above external body tempera...
Is it possible to effectively dissolve chocolate into coffee? The combination of milk chocolate with coffee is very good. The classic strategy is to take a bite of chocolate, chew it for five seconds, and then sip some coffee. This strategy can be inconvenient at times, so I thought of dissolving the chocolate directl...	One classic solution is to make a ganache to make the chocolate liquid. Ganache is an emulsion that suspends the cocoa butter in water which helps it mix with the coffee. While this sounds fancy, you can make it in a few minutes. The recipe I use is from The Blue Bottle Craft of Coffee by James Freeman Put 3 oz (85 g)...
Can of chicken left in hot car - okay or trash I bought a can of chicken (chunk white meat) a while back. Because I wasn't "deliberately shopping for groceries" (I was at the store returning bottles for deposit, but had earlier realized my meal plans were short by one can of chicken), that was all I bought, and as a r...	Referencing Shelf-Stable Food Safety, from The Food Safety and Inspection Service in the US. There are several factors that limit the shelf life of canned foods. First, cans can rust over time. Shipping accidents, where cans fall and dent or are crushed, also cause container problems. Then there’s can corrosion. In al...
How does repeatetly moving food from freezer to fridge and back every day affect it? My fridge and freezer makes noise to the point that it is hard for me to sleep (even with earplugs) so I have began to shut off the power to the fridge and freezer during the night. My fridge is set to 1 degree celsius and my freezer ...	I assume you have no food that needs to be kept frozen. If you do that's your greatest concern. If, as suggested by your measurements, the fresh food never gets above the recommended maximum fridge temperature, the quality is going to suffer, possibly quite a lot, but the safety shouldn't, within the use by dates. You ...
Can you partially cook soup/stew and finish cooking it later? I’m going on a camping trip, and I am going to make soup for one meal. I don’t have much time to make the soup that day. I’m thinking I could partially cook the soup in advance, and then cook it for just 5-10 minutes the day I’m eating it. Will this work?	Just to add a clearer answer to this question: in general, it is usually possible to partially cook a soup or stew one day and then finish it a day or two later. However, if one wishes to do so, there are some guidelines to keep in mind: Any perishable ingredients in the soup/stew should be thoroughly cooked, particu...
How to make ice cream base using evaporated milk easier to work with? I sometimes try to make “chewy” ice cream using evaporated milk or dulce de leche made using the “boil a can of sweetened condensed milk” method in the base. For the batch I’m wrangling now, I used a 14oz can of dulce de leche, 3 cups of heavy cream...	From the clarification in your comments, it sounds like the amount of solids that you are introducing to your recipe is effectively absorbing almost all of the liquid ingredients that are typically added. If you want the mixture to be easier to manipulate for the churn, I think your best options are to either introduce...
Beating egg whites cold vs. warm - Japanese cheesecake Namiko Chen's recipe for Japanese cheesecake specifically requires that the egg whites be beaten chilled. I have also asked my Japanese friends to check other Japanese recipes and they get the same instructions. On the other hand, Western recipes for Japanese cake...	I've always heard beat egg whites at room temperature, but cream when it's cold. I was only able to find one study that included this information. According to Miller and Vail 42 the whipping temperature of the egg white affects its foaming capacity and stability. Beating egg whites at room temperature (70–80 °F/21–2...
How does one know if one can eat raw saltwater fish? As I go spearfishing a lot, I have always lots of fish at home. After testing a variety of recipes, I was thinking of trying some sushi variations (sashimi, maki, uramaki, nigiri, tempura rolls). However, thinking in terms of safety, how does one know if one can eat...	Because you know you have previously frozen the fish. A lot of shop bought "fresh" fish is likely to have been frozen and defrosted, before sale. Often there is legislation about freezing fish if it is to be eaten raw. Note that home freezers may not be as effective as commercial freezers and blast freezers so you may ...
Is it possible to treat dairy with lactase to make it lactose free at home? Part of my unending series of ice cream related questions: I’m mildly lactose intolerant and usually don’t have a lot of upset from a small amount of ice cream. (Especially since cream is naturally lower in lactose.) While lactose-free milk is...	Ways to make lactose-free dairy at home Grind your lactase pills into powder, dissolve them in warm water, and dump the solution into your milk. Wait 24-48 hours. More convenient is to add 7 drops of liquid Lactase. Wait 24-48 hours and 70% of the lactose is gone. More economical is to buy bulk lactase powder. Dissolv...
"Lime water" technique -- why use an excess of cal? At https://www.catsfork.com/CatsKitchen/lime-water I see a technique from a cookbook called Nourishing Traditions for soaking cornmeal in 'lime water', created from pickling lime (calcium hydroxide, aka "cal"). The technique starts by preparing a quart of lime water ...	The supersaturation of cal seems to be the common instruction in most online sources, but no reason is given. The best reason seems to come from chemistry texts, which note: Ca(OH)2 is only slightly soluble in water (0.16g Ca(OH)2/100g water at 20°C) forming a basic solution called lime water. The solubility decrease...
How to calculate mixing ingredients to a certain fat percentage? Given two ingredients, one with 42% fat and one with 3% fat, how can I calculate how much I will need of each to get 9% fat?	As a matter of arithmetic, what you want is for the weighted average fat content to be 9%. We can say 42X + 3Y = 9 where X and Y are the fractions of the whole that are from each of the two components. X+Y=1 as the parts add up to the whole, so 42X+3(1-X)=9 leading to 39X=6 This means that a mixture of 2/13 42% fat pl...
Simmering lemons for hours, leaves them quite bitter? I have a lot of lemons. I drink a lot of tea. I've been experimenting, by slicing lemons, putting them in water, and letting them simmer for a long time, reducing the water 2-3X, then impulse blend them, and put them in a tea cup with some simple syrup. The first ...	One strategy to reduce lemon bitterness is to slice, bring to a boil, then drain. Refill pot, and repeat. Do this 3 or 4 times. Then, proceed with your recipe. This is a strategy employed when making candied citrus. It could be helpful in your case.
Shelf life and preservation of home soaked and drained black beans I am looking to see if I can avoid store bought tin of black beans for our Mexican recipes, we typically decide suddenly to make a Mexican dish and usually dont have soaked beans handy. Is it possible to preserve home soaked and drained black beans? Wh...	To preserve your beans more than a couple of days, you can either pressure can or freeze them. With either option, the beans will remain safe for a year or more (as long as they are stored at appropriate temperature, and the seal remains intact for pressure canned).
What is salsa criolla campesina of Nicaragua? I got some pepper seeds called criolla de cocina peppers. In the seed catalogs, they are said to be essential for "salsa criolla campesina", a condiment of Nicaragua. However, I haven't been able to find a mention of this salsa anywhere, either in my cookbooks or via Goog...	I haven't found a specific recipe so far - but I did find this: 'Criolla de Cocina' is a unique chiltoma pepper from Nicaragua. It is a sweet pepper characterized by a strong flavor, thin walls, and wrinkled appearance (like an oversized habañero). These types of peppers are used in Nicaragua for the classic sauce kno...
How long would meat stored (in jars) and fish (whole) in a ice-water bath last? For various reasons I'd like to store fresh meat and fish without freezing for as long as possible. I should preserve its original state as fresh and taste, so salting, cooking, vinegar is out of the question. I have this idea to put meat ...	Is it safe to store fresh meat and fish for a bit longer at 33F than at higher temperatures? Probably. OP's original question asked about two weeks, and the answer is: at 33F, food is probably safe for greater than two weeks, per the scientific literature on food safety. I know everyone wants to quote FDA regulation...
How to thinly slice chicken thighs? I'm having trouble thinly slicing chicken thighs for a recipe, I don't know if I have a tooling issue (dull chef's knife?) or it's an issue with the direction I'm cutting the chicken thighs (against the grain), or if attempting to cut chicken thighs is simply supposed to be a diffic...	You are certainly correct to cut against the grain. Certainly slicing meat would be difficult with a dull knife, but I have no way of knowing how sharp your knife is from reading your question. While "sharpening" a knife with a ceramic mug may be a neat trick in a pinch, you should look into a better solution. Using a ...
"tomato sauce" vs. "tomato paste" amazon returns almost 50 hits for "tomato sauce" and just 3 for "tomato paste" Do "tomato sauce" and "tomato paste" mean the same thing?	Tomato sauce and paste are not the same thing. Tomato paste is essentially a concentrated tomato with some water removed that is then preserved. It is generally only used as an ingredient. Tomato sauce is immensely variable and usually has a variety of other ingredients added resulting in something to actually eat.
Are recipes for Antonin Carême's original mother sauces available? Did Carême publish actual recipes for his mother sauces? I'm not looking for recipe suggestions, or Escoffier's revisions, or anyone else's revisions. There are numerous recipe suggestions available from many reputable sources, many with impactful vari...	You can find a digital version of a treatise on French cuisine written by Carême (in French) at this link. There are recipes and instructions in it; I don't know if there is any English version of it, though.
Can you reconstitute dried morels in broth instead of water? I'm making some risotto this weekend, and I've always read to reconstitute dried mushrooms in water, but I haven't read anything for or against reconstitution in broth. Would there be any reason not to do this, such as because the salts would change the way ...	The only reason I can think of against it is that your dried morels will have dirt in them and will contaminate your broth. After the mushrooms have been re-hydrated, pick them up careful from the broth (they usually float). Then, strain the broth using a coffee filter or a fine mesh strainer (@moscafj). Use the remain...
Why are my tangzhong bread doughs so wet? I've started experimenting with tangzhong bread recipes after reading about it in one of the questions here. I have been baking bread for many years. I believe I'm doing it correctly, but I find that the doughs are very wet and sticky - like, almost like a wet muffin batter th...	I make the milk bread recipe almost every week: the proportions are not off (unless, perhaps you have an extremely humid kitchen). The usual advice to measure carefully by weight applies, of course. But I will assume your measurements are correct. Then I don't think the issue here is the tangzhong, but rather the butte...
How can I tell whether my baking recipe has enough acid to activate the baking soda? I've been trying to modify my grandmother's oatmeal cookie recipe to use less brown sugar, but all of my batches are coming out with a slightly 'metallic' taste. I've attributed this to the baking soda; the recipe contains molasses an...	Both brown sugar and molasses are slightly acidic, you are right that reducing them reduces the acidity. However you need to consider that baking soda's purpose is a leavening agent, not to neutralize acid, so if you take some baking soda away you need to replace it with baking powder or you won't have enough leavening...
How do i stop small bits of cabbage from floating past my weight to the surface of sauerkraut brine? How do i stop small bits of cabbage from floating past my weight to the surface of the sauerkraut brine? it's the 3rd day of ferment and i'm using a Ball Spring weight with a fermentation lid. I tried putting parchment...	I know of four approaches to this problem: A better-fitting weight. The wider the weight, the less will sneak up around it. This can work very well for a wide-mouthed vessel. This is what my grandma and great-grandpa used to do—use a barrel, bucket, or wide-mouthed crockery with no narrowing at the mouth, and put a sa...
Are dried elderberries safe to eat? I know that in order to eat elderberries in a safe way, one has to cook them beforehand. Today, I found out that dried elderberries are a thing. That new knowledge arose some questions on food safety: Is it safe to eat those dried berries? If it is safe, then why? If it is safe, wh...	All things are poison, and nothing is without poison; the dosage alone makes it so a thing is not a poison." (Paracelsus) Like with so many things in life, it’s a question of willingness to take a risk and of personal health and individual metabolism. The general rule is that raw elderberries shouldn’t be consumed bec...
dhungar method: How can I make smoky dal tadka without charcoal? Normally one is to get a piece of charcoal red-hot, put it in a small metal cup, put some ghee on it to burn/smoke, and put it in the pot with the finished dal tadka curry. I don't have charcoal. And even if I bought charcoal I don't have a gas burner t...	Find a bowl that your curry fits into, and that in turn fits in a tall pot. Put the ghee in the bottom of the tall pot, and the bowl into the pot. Put a tight lid and set to highest temperature for 5-15 minutes. Observe the smoke if you have a glass lid and experiment to find the best results for you. This also warms...
What can I do with soft biscuits due to air exposure I had bought a biscuit packet and after eating some I left the packet in a poly bag with a knot. However may be due to loosening of the knot, and hence, the air exposure, the biscuits have lost their crunchiness and have become soft. It's now difficult to eat them! ...	You can normally refresh them in the oven. anywhere between about 150°C (for 6-8 minutes) and 190°C (3-4 minutes) should work, ideally taking them out just before they start to brown any more though of course that's a matter of guesswork Leave to cool on a wire rack, and put in an airtight container as soon as they're...
What can I do with super salty cream cheese mixture? I whipped up a cream cheese filling for sweet bread. By accident, I added salt instead of sugar... an entire cup. Now I have disgustingly salty mixture of 16 oz cream cheese (2 packages), two eggs, six tablespoons of AP flour, and a cup of salt. I'd prefer not to wa...	This is too salty to be worth salvaging. You could use small quantities of the mixture in place of salt in recipes where the cheese would be complementary. But since it is so salty you cannot use very much; it would take weeks to get through it all. Salt is pretty cheap, so instead, I would just discard the mixture. To...
Color stain coming off cutting board We received a handmade cutting board as a gift awhile back and I decided to bring it back to life with some Boos board oil and conditioning cream. I noticed when wiping off any excess with a white towel though that the red wood color stain that was used on the board is coming off o...	Welcome to SA! If the red coloring is wiping off, I personally wouldn't use it for food unless I could contact the maker and find out how they dyed it. Given that they didn't know enough to seal the dye well enough to keep it from seeping, I wouldn't trust that they knew enough to choose a non-toxic dye. And while so...
How can you cook milk without it burning the pan? How can you cook milk without it burning the pan? The intention isn't just to heat/warm the milk, but to thoroughly cook it. Burned pans are hard to clean, and they make the milk taste burned. The traditional approach of boiling milk on the stove tends to cause it to s...	Double boiler. You can buy a purpose built double boiler and if you are going to do this often you should. But for now you can fake it the way I do. Here is my setup. The little saucepan is floating in the water that is in the larger pan. Because of the water, the temperature never gets higher than 100°C unless you...
Vegetable lasagna a bit too wet. How to adjust baking temp/time? I’ve just assembled a vegetable lasagna, and the filling and sauce have both come out erring a bit on the watery side — not dreadfully so, but noticeably wetter than when I’ve previously made this recipe. Usually I cook it 35–40mins at about 180ºC (in a ...	Mushrooms can throw off excess moisture. I would suggest cooking them down a bit further and draining on paper towel before adding them to your lasagna. You didn't mention how you baked your lasagna, but my process is to bake (and your temp is fine) covered for 40 to 50 minutes. Then to uncover and return to the ove...
How to coat gummies with beeswax/carnauba wax and coconut oil/palm oil? I tried coating my gummies with beeswax but it was a failure. First, I melted beeswax and tried to pour it in a spray bottle but it hardened so fast. Also, I tried coating them by just putting them in the beeswax but the gummies dissolved with the...	From what I understand, the way waxy coatings are applied is actually by adding your candies and powdered wax to a tumbler. Claire from "Bon Appetit" tried to accomplish it by abusing a salad spinner to make gourmet jelly beans and M&Ms. Ann Reardon from "How to Cook That" used a children's toy rock tumbler to apply a ...
Making two no-bake pies, double the recipe, or make the filling one at a time? I have a recipe for a no-bake apple pie. I'd like to make two pies, but I'm not sure if I should just double the recipe, or make the filling for each, one at a time. The filling calls for boiling the apples with one box each of lemon Jell-O...	I would say that in that case, you can definitely scale the recipe without worrying. Boil the apples with the other ingredients, and split the result once cooked to make two pies. You can usually scale up or down a recipe. The rough idea is simply to multiply the quantity of the ingredients of your recipe by a factor....
Is it safe to sous vide chicken to less than 74°C for a longer amount of time? When researching cooking temperatures for sous vide chicken, I came across this website among others that claimed that chicken is pastaurized if held at temperatures as low as 60°C for sufficient time. However, the website provided no sourc...	The USDA gives detailed guidance on time and temperature to kill salmonella. For cooking chicken at 60°C (which, to me, tastes undercooked) at a pessimistic level of fat, that's 35 minutes; at 65°C (tastier) it's 5.4 minutes. Note that these are holding temperatures: they refer to time once the target temperature has b...
Can someone explain this nutrition label to me? The math on the carbohydrates section doesn’t seem to add up... how to decipher this section of the label?	Carbohydrates and added sugars have different Daily Values (DVs). The DV for added sugars is 50 grams, 69g is 138% of 50g, so 138% of the recommended DV. The recommended DV for carbohydrates is 275g per day, and 69g is 25% of the carbohydrate DV.
Length of cooking time for stews and sauces Let's say you're cooking a beef stew. The tough cut of beef needs time to soften and the onions and carrots will need time to soften. What other processes take place that require time? Or once each ingredient has had enough time to break down enough is that complete? As an e...	Sure, a few things happen (or, rather, continue to happen) after the first 10-15 minutes. Spices continue to release their flavor. Not a big consideration for finely ground spices, but something like whole coriander, cracked black pepper, or cinnamon bark will definitely have more to give at that point. Vegetables wil...
Can I make a neverending Soup in an instantpot? I'm a truck driver, and I have a minifridge, a microwave, an Instant pot, and an electric water kettle on the truck with me. I've been experimenting with various ideas on how to best feed myself. So here's my version of the question. If I cook the soup with some veggies ...	I've actually tried it. It didn't work very well for me, but it might work better for you. The problem is, cookers like the Instant Pot are designed for quick pressure cooking first and foremost. While they have a "slow cook" or "keep warm" setting, the heating element is still driven at high power, just at a lower dut...
Problems heating up pans on an induction hob I bought an induction hob to precisely control pan temperature; it’s a 2000W Hendi single hob, temperature and power can be combined independently. I tested two De Buyer pans with it, a multilayer stainless steel and a carbon steel one; I heat them up empty and checked surf...	Any electrical device that is used to maintain a constant temperature (ovens, induction hobs, immersion cookers, even thermostat-based space heaters) does so by first sensing whether the current temperature is below the set temperature. If so, the heating element/induction coil/etc... is turned on. Once the temperature...
Lid popping when I checked for seal the next day I made peach chutney yesterday, hot ingredients into hot sterilized jars. Wiped the rims. After submerged in boiling water 20 minutes, and sitting placidly on counter all the jars popped but one. Today when checking the seals, depressing the center of lid, the one tha...	You should either store that jar in the refrigerator or reprocess it with a new lid. The vacuum formed is not going to be as strong as your other jars and may be temperature sensitive. It may stay sealed on the shelf, but it may not. I wouldn’t risk having to discard the whole jar.
What causes air pockets in crepes? I am cooking crêpes using the basic recipe: 1 egg, 250 ml (8.5 oz) full-fat milk, 250 ml (8.5oz) water, 200 g (1.4 cup) regular wheat flour, a pinch of salt. I let it sit for an hour+ in the fridge before I start baking. The taste is fine, but the texture is not consistent. Sometimes...	To me it looks like the crepe batter is sticking unevenly to the cooking surface. As the crepe cooks, steam is released from the bottom. In some areas the crepe sticks to the pan and prevents the steam from escaping; it gathers into bubbles. (As the crepe continues to cook, the surface dehydrates and proteins contract,...
How to avoid juice flowing out of meatloaf when puncturing it with a thermometer? When baking meatloaf an related dishes, I've noticed that sometimes a large amount of liquid will flow out after I puncture the meatloaf with a thermometer. I imagine it would be better if the juice stayed in while letting the meatloaf c...	If you have the ability to do so, cook the meatloaf with a probe or thermometer in it. That is certainly the approach I take when I have to cook a pork or poultry meatloaf or something of the like. Otherwise, I would recommend a high angle of attack (think 30-45 degrees) from outer corner towards center of mass and you...
What is this silvery spot at the bottom of my wok after first use? I just used my wok for the first time to make some chicken fried rice, usual ingredients. What is this silvery spot? I cleaned before using and everything, but this spot, whatever it is, won’t come out. Have I ruined my wok?	It looks very much like you've scraped off some of the non-stick coating. Aside from the main peeled area there are other scratches that look like you were using metal utensils. You should be able to just feel the edges if that's the case, a very slight rise in the level between the 'silver' which looks to be aluminium...
Should you wash raspberries? I know, the hard and fast rule is to wash all your produce, but I have the hardest trouble washing raspberries. They inevitably get waterlogged and lose so much texture no matter how gentle I am. I see raspberries on cooking shows and online recipes and it's obvious the raspberries have no...	Like anything else food-related it's a matter of risk. If I'm picking raspberries straight off of my bush I often eat them without washing, but if I have a lot of them from the store I wash them as I don't know what they have been exposed to in packing and transit. Many people do not do this and get away with it just f...
When making lemon/poppy seed icecream, how should I include the poppy seeds? I want to make lemon+poppy ice cream, and I have a bag of preground blue poppy. I’m not following s specific recipe, I just like the flavour combo and had it in icecream from a shop before. Can I add them to the base when it’s hot; when it’s ...	Poppy seeds have a very pleasant aroma and a bit of heat is going to do wonders to extract their flavour and aroma. I would dump them right into the end of the cooking process after you remove your custard from the heat. You don't want to cook them because you'll boil off volatiles and lose some flavour much like vanil...
Is this Pomegranate Molasses rescuable? I was trying to make Alton Brown's Pomegranate Molasses, but had trouble converting his "medium-low heat" to my electric (glass top) stove. I ended up with what commenters on the above link describe as "Pomegranate Candy" because I let it get too thick and it solidified as it co...	Yes. You can dissolve your pomegranate candy in plain water and cook it to a more usable consistency. A candy thermometer is useful here. But if you have any instant read thermometer for cooking, you should aim for around 220°F (104°C) max. If you get to 230°F (110°C), you'll be making candy again. If you don't have a ...
Mold on homemade sriracha We found a recipe online for homemade sriracha hot sauce. 3lbs red jalapeños 1 cup brown sugar ⅛ cup salt Everything was blended together, then set in a dark closet. The lid is not airtight but has an elastic band holding it shut. This was to let pressure escape as the recipe suggested. It ...	Do NOT eat this. You figured out right that the stuff on top is mold. The thing that makes mold dangerous is the mycotoxins produced by it and these will likely remain in the sauce even if you scrape off the furry stuff. So eating this comes with high risk of affecting your health. Move it to the trash bin right away. ...
What is the animal product in pizza sauce in korea I am currently in S.korea, I was checking the ingredients of pizza in a small local restaurant, because I follow halal diet, and I was surprised to find that there is animal product in the sauce. So can anyone tell what kind of animal product that is used in making to...	All sorts of animal products may be used in a tomato sauce, and only the restaurant itself can tell you exactly which they used. For example, one could add anchovies for salt and umami, one could add chicken/beef/pork stock for a richer flavour, one could add a splash of cream for a rounder flavour, or one could use ho...
How does water behave in Dutch oven baking? Recently I made a research about how steam works in baking. I found four main functions: Steam condenses and keeps the dough surface cool, preventing the crust to form too soon, what could hinder the oven spring. As the water condenses, it releases a lot of energy into the...	I think we need to deal with the two different elements of the question: first, I'll discuss better oven spring, and then I'll get to good crust formation. Most oven spring comes from inside the bread. Air is already trapped inside the bubbles in the dough which expands as the internal temperature rises. Additional s...
Are there any benefits in refrigerating stock before using it? I'm at the tail end of cooking a chicken stock and was planning to use a small portion of it in a marsala sauce later in the evening. Every chicken stock recipe I've read says to let the stock cool then refrigerate. To my understanding, this is not only to...	Any gelatin in your stock will be there whether it is warm or cold. It's just that gelatin solidifies when it cools...it will melt out when you warm it again, leaving you where you are now. You can go straight to your sauce, your stock is probably as flavorful as it will be when you are finished cooking it. Cooling ...
Alcohol free & sugar free fruit cake How would you fine people replace the alcohol and sugar in a fruit cake with? I personally don’t like alcohol at all, so I’d like to try a alcohol & sugar free fruit cake as I’m diabetic and a tea totalar.	A fruit cake would not be sugar free strictly speaking, since fruits have sugars, but you can make a fruit cake without adding extra sugar by using lots of very sweet dried fruits like dates, raisins and figs. A cafe I know has a "famous" vegan no sugar no oil cake which is made of about 50% mixed dried fruits. They us...
Food dye to simulate stained glass I have a recipe for stained glass crepes, now my question is this:what food coloring could be used to simulate stained glass for said crepes? READY IN: 1hr 10mins SERVES: 4-7 YIELD: 7 crepes UNITS: US INGREDIENTS Nutrition 1  cup flour 1  cup sugar 1  egg 1  cup milk 1  teaspoon vani...	The lollipops are the glass, so you couldn't substitute food dye alone. The sugar in them provides the bulk, and nothing else is comparably transparent. You'd either get dyed pancake (painting rather than stained glass) or just a stain on the pan. You could substitute home-made coloured sugar/hard candy, for which you'...
Can I freeze beef bones and use them to make a broth later on? I am interested in making my own beef broth from bones left over from chuck roasts, t-bone steaks, etc. However I currently do not have enough bones to make a batch with. Can I get a big ziplock "bag o' bones" going and keep it in the freezer, adding to it...	Yes, you can. The advantage, as you point out, is that you can collect the bones until you have enough to make a flavorful stock. They freeze well, but will last even longer (avoiding freezer burn) if you can remove as much air as possible from the package. I often do with with chicken bones, necks, and skin until I...
Why are my stir fried pea sprouts too stiff, and turn into lumps? I'm trying to make stir-fried pea sprouts as seen this photo), but without the mushrooms. I used this kind of pea sprouts: First I wash and soak them in salt water for 15 mins. I know that I mustn't overcook these pea shoots. 2nd I turn my stainless s...	I don't make the Hong Kong recipe, but I often cook Thai-style pea shoots in the spring. And for that matter I often made them when I lived in California, so origin is not your problem. One thing I did find is that there's a huge difference in pea shoots based on age. Tiny, 3-day old pea shoots, also called "pea sprou...
Collecting acorns to eat - how/when? Acorns of many oak species are edible. They've been used as food in many traditions, but almost all need boiling and/or soaking to leach out the tannins. I'm curious to try them, as nuts, a hot drink, or ground into flour for baking. I'm particularly interested in the European Oa...	The book, "Nature's Garden" by Samuel Thayer, has an excellent, extremely thorough explanation of how to find, select, harvest and prepare acorns. He lists 9 different types of defective acorns to avoid: Attached Cup: Ripe acorns loosen from their cups unless they are infected. An acorn with a firmly attached cup indi...
Is there a rubric for what ingredients go into a Chinese stir fry? Looking at these two recipes: https://omnivorescookbook.com/tofu-and-broccoli/ https://omnivorescookbook.com/ginger-chicken/ they are quite similar but have minor variations. This seems to be the case for a lot of Chinese cooking - there are many rec...	Is there a rubric for what ingredients go into a Chinese stir fry? Usually, some optional mixture of liquids, vegetables, noodles, fruits, and meats. A bit of a facetious answer, but really- stir frying is just a method of cooking food. While there are certain ingredients that we usually associate with stir frying, th...
Adding beer to my chili gave it a spoiled taste. How can I salvage it? I added beer to my chili and now it has a very bad spoiled taste! How can I fix it without tossing it out? I have tried using baking soda, but it didn't work.	I doubt you can salvage this dish. Once you add flavors you can't take them out, you can try to compensate and balance using other ingredients, which you have tried. Beer adds sweetness, bitterness from hops and sometimes acidity depending on the type of beer, you would need to judge which one you need to balance and a...
Recipes of Turkish drinks in Voltaire's Novel There are some description of Turkish drinks in Voltaire's novel 'Candide', written in 1759 - presented them with several sorts of sherbet, which they had made themselves, with kaimak enriched with the candied-peel of citrons, with oranges, lemons, pine-apples, pistachio-...	First, let me clarify a linguistic point: Nowadays, both words "sherbet" and "sorbet" have entered the English language as loanwords. They both describe frozen desserts, and I have seen some people use them interchangeably and others making a distinction, e.g. that sorbet is dairy-free and sherbet has dairy. No matter ...
What is the best way to keep fresh food good for a long trip? I would like to buy a few meals from a restaurant that would then later be reheated. What would be the best way to safely transport pasta for 10+ hours while maintaining freshness and quality? I was going to ask the restaurant to make it and freeze it. The...	Pasta does not freeze very well, so I would advise against asking the restaurant to freeze it. I would ask that they provide the sauce in one container, and the (uncooked) pasta in another. Those two will keep just fine in a cold box with ice for ~10 hours. If you're very concerned about food safety, you can keep a the...
Preserving oil and lime based dressing for resale I make an oil and lime based dressing that everyone loves and says I should sell. I am having a hard time finding out the requirements to safely preserve the dressing for resale. There has to be a method or there wouldn't be oil and vinegar dressings on store shelves. ...	You can't reasonably create a shelf-stable lime juice and oil dressing in a home kitchen. Oil and vinegar dressings don't really need much to preserve them because both oil and vinegar are shelf-stable on their own. Lime juice, however, degrades at room temperature, so you would need to sterilize it in a hot water bath...
Can I use edamame pods to make a vegetable broth? I’m currently saving various vegetable scraps to make veggie broth. I have a bunch of leftover edamame pods that I would normally just compost, but I’m wondering if they would work well in my broth. Would that taste okay?	I wouldn't expect them to have much effect on your broth either way. The pod shells are fairly fibrous and don't have much flavor of their own.
When seasoning a cast-iron pan, should you let the oil smoke? I've looked at seasoning guides online, and they all say that to season, you need to heat the pan to 350 degrees Farenheit. However, some oils have vastly different smoke points. If my oil starts smoking at 350, should I use a lower temperature? Is the oil ...	You certainly should let the oil smoke - if you don't, you'll end up with a layer of oil, not a layer of seasoning. Nothing special happens at 350 F. It is a fairly typical oven temperature, so if you have been looking at guides for oven seasoning, they probably suggest this temperature out of inertia. I must admit tha...
Do dried poblano/ancho chili have an expiration date? I cleaned my kitchen cupboard and found a packet of ancho chili (dried poblano) that I bought a really long time ago (about 10 years?) Can I still use them in recipes or do they have a "best before date" ? They still look good, they do not look to be damaged in any...	Dried hot peppers lose flavor and heat over time. At ten years old, your poblano peppers are probably fairly bland. Smell them. If they don't smell bad, taste them. (Taste them cautiously; they may still have some heat.) If they are completely tasteless, then there's really no point in using them. The wouldn't be harmf...
Canning Tomatoes: When are they too blemished and why does it matter? In every canning recipe I have seen, the recipe calls for unblemished tomatoes, but this has never been explained further. The sources of these recipes has been on various internet sites (the kind with the interminable story preceding the recipe ab...	It's exactly what you suspect: blemishes indicate the possibility of contaminants, or provide an avenue for invasion, inside the tomato flesh. And while pressure canning kills a lot of organisms that would cause contamination, the higher the bacterial/fungal load, the more likely a few spores or cysts are to survive(PD...
Can I substitute cornstarch for commercially prepared clear glaze? One of the Dr. Oetker products is a fruit glaze, which sets to a clear gelatin, and which the ingredients list indicates to be principally tapioca starch. Can I just use an equal quantity of cornstarch to do the same job instead? Do the two starches be...	Unfortunately no. Cornstarch will cook up white while tapioca starch cooks up remarkably clear. You may be able to find tapioca starch at your local Asian market or if your grocery store has a decent organic or gluten-free section. That said, if you speifically need to avoid tapioca for some reason, you could try arrow...
Making cake and added oil at end instead of at the beginning I forgot to add the oil at the beginning of my zucchini cake and had to add it at the end, after all the flour was in. So I had to beat it in a little. Do you think it will still turn out?	It's been a while since I've done it (mine were mostly with muffins, although I might've done it with some zucchini brownies this past spring), but I want to say it'll come out, but it might be different. You'll have developed more gluten, as oil coating the flour prevents the water from getting to it as quickly. And ...
What is this slicing (?) tool? I saw this tool at a yard sale today. It appears to be some sort of slicing or cutting device. The construction however seemed fairly lightweight, I couldn't picture putting something dense, heavy, etc. through it.	That tool is indeed a slicer for cutting cabbage in preparation for fermenting it in a large pottery crock for sauerkraut. My mother used one very similar to make a five gallon and a ten gallon of crock full of sauerkraut every year back in the 50's and 60's.
How to clean silicone ice cube forms? I bought silicone ice cube forms and when I used them something white swam on the water. I guess some silicone that dissolved from the form. First I made ice three times and threw it away, but the problem persisted. Then I tried to put them in the dish washer. Now I bought another...	Silicone does not dissolve in water. The scum you see floating on the top looks very much like lime-scale. This is in your water supply. It will also give you an encrusted kettle & white/grey blobs stuck to the nozzle of the hot tap after some time. You could try distilled water, or invest in some kind of hard water fi...
Re-heating beurre blanc without splitting Warm emulsions are tricky to reheat without splitting... Beurre blanc being inherently unstable is the worst. I have tried several things from microwave on defrost, to bain-marie, to very low heat. I know that it should remain tepid (butter melts at about 35C), but I never see...	I'm quite sure being able to reheat beurre blanc is a superpower without a superhero. Your efforts are commendable but I think inevitably futile, I'm sorry to say. The problem is not that it splits while heating up. The problem is that the sauce splits while cooling down. This is caused by the butter solidifying. When ...
Why did this cake fail? I made this cake in a borrowed bundt pan (i.e., I'm not used to baking in it), which I greased with cooking spray. This was the result: Not only did large sections stick to the pan and tear out upon removal, but there's that thick semi-burnt crust on the surface. The tear-out suggests that th...	Batters full of starches and sugars are always sticky, how you prevent it from sticking partly depends on the plan. Some pans have coatings which while called non-stick aren't, but do reduce sticking somewhat. On pans like these often buttering is sufficient, and 'normal' cake pan shapes allow you to loosen the sides b...
Why are these bagels sticking? I made this bagel recipe, and here is the result: As you can see, the tops are beautiful, but the bottoms have stuck to the wire rack they were baked on, and have torn upon removal. The recipe does not mention greasing the rack (in either its written or video form), but should I be doin...	Those look like great bagels, as a native New Yorker living abroad in a place with no bagels I both salute and envy your results! I have also been baking my own to get my fix. Baking bread on a wire rack is generally a bad idea, and a very bad idea with bagels. Bagels are very sticky because you boil them, this gelatin...
Selling food online nationally (US based) I’m wanting to sell a dry-mix product online. I am aware of the required local/state licenses as well as the need for food handler certification and commercial kitchen. However, I am unsure of what is required in order to sell nationally. Do I have to send my food in to a lab...	The threshold for needing proper nutritional labeling in the US is something like $500k and 100k units (not sure the exact level). If you're selling in low enough volume, you essentially fly under the radar, though certain retailers may refuse to carry your product. If you're going to meet labeling requirements, there ...
Making pie or crisp out of thawed fruit that is mostly juice Can I make pie or crisp out of thawed berries that the juice has come out? Should I use more corn starch? Phil, Thank you for your reply. I don’t have a recipe. Should I drain off some of the liquid, Or leave it all in? I will make a crisp rather than a pi...	You should include the liquid and account for it in measuring your thickener. Remember: fruit is mostly water. Take a look at a chart listing fruits by water content. Berries, stone fruit, and your other likely pie candidates all hover around 85% water; most of it escapes while the pie cooks. So to get a thick pie fill...
Slow cooking chicken (thigh), why 4 hours? I don't get why slow cooking recipes recommend 4-6 hours for chicken thighs on LOW (which is 185F) when Sous Vide recipes for chicken thighs recommend only 1 hour (up to 8 hours) at 160F. Again, for chicken thighs: Slow Cooking: 4 hours 185F Sous Vide: 1 hour 160F Does it m...	While both recipes will produce "cooked chicken thighs", the intended texture of the result is different. In the case of slow cooking, the temperature is meant to be high enough to render out fat and convert collagen into gelatin. The texture of the meat itself will be somewhat stringy and shreddable, with some dryness...
Is there a mold test kit for packaged food? Many packaged foods taste moldy to me but not to others. I return some products but the stores are acting like I am trying to rip them off. There are several mold test kits for homes and air. Will these detect mold in packaged foods? Recently I got a moldy taste in Vitamin C...	A household mold test is going to test for the sort of mold which causes problems for buildings. It's a very different organism than that found in food. The main thing you need to consider is whether you know what mold tastes like. Spoiled food will taste strange in many different ways, so if you're associating what yo...
Is using hot water to make chapathi dough a good idea? One of these days, I accidentally used hot water in place of cold water on wheat flour to make chapathi dough. Coincidentally I found the dough to be much softer than usual. Also the kneading process had sped up by a bit. Is there any science to this observation o...	Yes, using warm water helps keep the dough soft and also helps with the kneading. Hot water denatures the proteins in the dough and also apparently makes it harder for gluten to form. I found this from this really beautiful video by Bong Eats. They recommend using boiling water to make the dough. I've tried it a lot of...
Does storing an apple with potatoes prevent the potatoes from sprouting? I don't know if this is an old wives tale because a Google search didn't bring me conclusive proof: in fact the top two results have exactly opposite answers on this question. Apparently both apples and onions contain ethylene gas but storing oni...	According to this article, the advice to not store onions and potatoes together has nothing to do with ethylene. Onions do not give off ethylene. It has to do with moisture. Both onions and potatoes give off some moisture. Storing them together makes both more likely to rot. Apples, on the other hand, do give off ethy...
What is meant by freezer? I came across the word related to freezer in several statements as follows Regarding chicken Raw chicken pieces can be stored in the freezer for up to 9 months, while a whole chicken can be frozen for up to one year. Cooked chicken can be stored in the freezer for 2–6 months. Source and reg...	The terms freezer and deep freeze are synonymous. There is no such term as "deep fridge" in British or US English, though apparently there is in Indian English… where if you search what you find are chest freezers. This means, whatever your terminology, a 'freezer', 'deep freeze' or 'deep fridge' is not the same as an...
Are lebkuchenherzen made from the same mixture as Lebkuchen? I'd like to know how lebkuchenherzen are made. Round iced Lebkuchen can have a soft cakey texture which I would imagine wouldn't be strong enough to hold the shape of a large lebkuchenherzen. Are lebkuchenherzen made from the same mix and the structural str...	The Lebkuchenherzen in your second picture are quite different from the cakey Elisenlebkuchen in your first photo. To be blunt, they are not primarily designed for consumption, but focus on being a novelty item with witty or cute decoration. They are marketed as “decorative sweets” by a wholesale supplier, others offer...
Weird white ball/crystal like formations on RXbar I am a fan of RX bars and have been eating them for a while now, but I've never seen something like this before. After browsing through the internet, I'm wondering if this is related to 'sugar bloom' on chocolate or sugar crystals that form on old dates, since both cho...	That's most likely sugar or fat bloom which is fine to eat. It happens (most often on cheaper chocolates) when it's kept in warm conditions (like an shipping warehouse) and the sugars crystalize on the surface. See more here: https://www.myrecipes.com/ingredients/what-is-that-white-stuff-on-chocolate
Butter in baking Butter has a ridiculously low smoke point (120 to 150 °C). Cooking in burnt oil is not cool. However, it seems difficult to find baked dishes targeted at below 150°C.. Is butter acceptable in the oven? When and when not?	Butter is not only fine, but extremely common in baked goods. I think the piece you're missing here is that the oven temperature is not the same as the temperature of the baked goods. The internal temperature of most baked goods never even goes above boiling, unsurprising since there's at least a bit of moisture in the...
What tasks require or work best with a knife point? Most kitchen knives have pointed tips. I can imagine trying to improve safety (e.g. if they're accidentally dropped) by rounding the tip. For example, a paring knife might look like the one on the right instead of the one on the left: But I wonder what is lost on t...	A pointy tip is useful in a boning knife, particularly when getting between meat and sinew, or getting under silver skin. The pointy end of the knife is helpful when removing meat from the bone. I also use the pointy end of a fillet knife to get between the skin and meat of fish, starting the separation, when I want to...
What happened to this pot I just bought a new cheap pot. Put some water in it, boiled it and noticed the pot up to its water level turned dark. I was thinking maybe the metal coating was peeling off and leaking into the water. Boiled a second pot of water then poured it into a glass and the water looks clear as you ...	Best guess without knowing your water supply composition; it's not the pan contaminating the water, it's the water contaminating the pan. Iif you live in an area with certified potable water, it's really mainly visual, it won't hurt. After comments Yup, London water - safe, potable… but ugly. You can either scrub afte...
Can you use CO2 cartridges in a N2O dispenser? UNlike this post (Are N2O and CO2 chargers interchangeable for culinary purposes?) I want to know whether you can use the same dispenser for both carbon dioxide and nitrous oxide. I see that the heads look aesthetically similar but is there any technical difference betwee...	In general, yes, but check the manufacturers instructions...if you put water (or any liquid) in a whip cream dispenser, and use a CO2 cartridge, you can carbonate the liquid...though there is some technique to employ if you want a well-carbonated liquid.

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