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What is this leafy green with a sharp taste, and how do I safely use/cook it? I recently purchased this vegetable at a farmers' market without getting its name. It was marketed as organic/fresh/local in the Northeastern United States in late September. The leaves are thin and non-waxy, but a little moist (when I try ...	From the photo & description of the leave look & feel, these sound like green wave mustard--a variety of mustard greens with curly leaves. Mustard greens have a "spicy" or peppery taste, which also seems to align with your experience. Mustard greens can be safely eaten raw or cooked. It can be a raw salad ingredient, o...
Can oatmeal be cooked in rice milk in a regular oven and pan? I usually cook a big portion of oatmeal in a big plastic bowl with 1 liter of rice milk at 600W for 5-7 minutes in a microwave oven. however, I don't have one at my disposal at the moment. Can the same process be done in a regular oven? If so, at what tempe...	Yep, you can make oatmeal in the oven. Mine turned out just fine, quite good in fact. I used a small casserole dish with a lid in a 350F (180C) oven. I heated 1 cup each of water and milk with a dash of salt in the covered casserole dish for 20 minutes which brought the liquid nearly to a boil. I stirred in 1 cup of ...
When should one knead dough in a food processor vs. a stand mixer? Every now and then I come across a bread recipe that calls for a food processor to mix and knead the dough. I know it's very quick, but is it actually the right tool for the job? This recipe calls for a food processor, and every time I make it I'm worr...	It's not preferable to use a food processor over a mixer with a hook, it's just a bit faster - food processors spin very rapidly and put a lot of energy into the dough quickly. A dough hook does the same thing, it just takes more time. A lot of it is personal preference, in my case I don't like either and prefer to kne...
Do modern ovens bake the same as the old ones? Is the new oven the reason popovers don't rise? My popovers always popped over perfectly tall and golden using an old recipe handed down from the 40's, which called for baking at 400 °F and using old-fashioned glass custard cups. Now with my new electric oven, the popove...	I'd guess it's not the new oven that's wrong, but the old one. Older ovens has less accurate thermometers & were maybe 20° hotter at the top than the bottom. The chances are your hand-me-down recipe was based on this phenomenon & your new one is accurate… & therefore not hot enough. I'd never heard of popovers until 10...
Can laypeople shuck Babylonia genus easily? Blogger just wrote Babylonia. Anyone know the Species name? Can laymen extract meat easily? How? I don't know how extract meat! When I last ate this at Japanese restaurant, I asked restaurant manager to ask chef to extract meat. But manager was dumbfound, and it took five ...	Once snails are cooked, they can simply be extracted from the shell with a skewer or a tiny fork. Poke into the flesh, pull if necessary, lift it out. This YouTube video shows it at 3:55 for sea snails (Babylonia areata), the same principle applies for other maritime snails like winkles and land snails, aka the famous ...
What is the best way to cook pasta made from quinoa,amaranth, and brown rice? I am not sure if this is on topic but was wondering if there is some "trick" to cooking this pasta. That is my question in a nutshell. The package direction say to boil for 10 min. which I did, however, as I was cooking the pasta it was foam...	I've been gluten free for two decades and have probably cooked every kind of GF pasta available. The first challenge is to not expect it to look, behave or taste like wheat pasta ;-) Use a big enough pot. Like wheat pasta it needs space. Add a little oil to the boiling water to keep it from sticking together. If the wa...
Does food at room temperature spoil faster if refridgerated beforehand? I've been told (with anecdotal evidence, by family) that if I put food in the fridge then leave it out at room temperature, even if unopened, the food would spoil faster than if it was never put in the fridge in the first place. I would usually pu...	The short answer is no, that is a myth. Food spoils because of chemical breakdown and microorganism activity, both of these are slowed considerably by refrigeration. When you take food out of the refrigerator and it warms up these chemical and microbial processes speed up again, but they don't work faster because the f...
Need to ground peppercorns to stir fry clams? The Spicy Stir-fried Clam with Peppercorn & Chili (椒香炒蜆) was another irresistible dish which used five different spices to create this peppery taste. I also had mantis shrimp here before with the same spices and it was equally delicious. I never knew you can add whole pep...	Yes, it's whole peppercorns. In both Chinese and French cuisine, it's not unusual to season a brothy sauce or braising liquid using whole peppercorns. It's one way of giving the sauce a peppery flavor without having little black flecks all over the food, they way you would with ground pepper. And, like other whole spi...
Do leech eggs on crabs harm humans? If you're eating snow crab, do Kanibiru hazard humans' health? What if you accidentally taste or swallow them? Along Sea of Japan, it’s snow crab time Kanibiru, the eggs of a leech-like parasite which are sometimes attached to the crabs, are seen as an indicator of quality rather ...	Most crab legs are packed in ice after being caught. Most of the lice do not survive the freezing process. They definitely do not survive the cooking process and do not harm the meat. It is unclear if fresh, raw crab lice directly from the ocean cause issues. http://portal.ncdenr.org/web/mf/crab-leeches
What are the (dis-)advantages of cooking vegetables in alkaline water? Chee Kei 池記 @ CWB – live2makan 蠔油芥蘭 Chinese kale with oyster sauce Chinese kale is also referred to as Hong Kong kailan. The greens are blanched in the same boiling water that they used to blanch the noodles. The alkalinity has kept the kale reall...	Is the embolded proposition true? Yes, the statement is true. Cooking vegetables in an alkaline liquid keeps them bright green. Why would alkalinity keep vegetables really green? The reason behind it has something to do with the chemistry of chlorophyl, I don't remember it too exactly, but generally, the chlorophyl ...
What is the difference between "water/drink enhancers" and cordial? I was doing a bit of internet browsing today, and I came across this image (linked rather than embedded because of copyright), which shows a bottle of hand disinfectant along with three bottles labelled as "drink enhancer" or "liquid water enhancer". ...	They wouldn't use the name "cordial" because it has a different meaning in the US. Over here, "cordial" is some sort of flavored alcohol, usually with a sort of connotation of something that rich people drink after dinner or as something refreshing that some rich people on a southern plantation might drink. (so it's ...
container for bulk fermentation/proofing It happens to me quite often that I make small batches of bread/pizza/focaccia dough that need to spend several hours in the fridge or at room temperature in a container with a lid I've seen that many use containers in which the dough covers already the bottom and, in case of p...	Surface area. If the container is too wide, larger surface of the dough gets into contact with air. Dough can dry out, yeast/sourdough culture can behave differently (during aerobic fermentation the cells multiply, during anaerobic fermentation the yeast cells produce alcohol instead of multiplying).
How to make a good pie dough like the industrial one? Whenever I follow a pie dough recipe the result is not great. The dough is tearing easily while rolling it, impossible to make it as thin as the on you buy in the supermarket. And when it's cooked, it's crumbling very easily. The texture in mouth is rougher and "sa...	So first things first, a short crust pie dough is usually made with cold butter and ice water. This leads to a flakier, more tender dough. You also typically don't want to knead the dough. Too much gluten development leads to a tough, chewy crust. A more typical shortcrust would start with cold butter cut into cubes. P...
Safe to leave 'new' chicken stock in rice cooker for three hours? I'm on a Japanese food kick after starting Midnight Diner on Netflix, and recently purchased a rice cooker. I'm experimenting with the delayed rice setting, and have programmed the device to have my rice ready approximately three hours from now. Instead...	The packaged stock will be pasteurised, leaving it in a pan for a couple of hours is unlikely to allow a huge amount of bacteria growth from ambient air. Then cooking the rice will boil the stock and kill anything that has grown anyway, so it is perfectly safe. The only drawback sometimes is that the celery stick in a ...
Can you tell if a food is fermented (in a "good" way) or rancid? The other day I took out a cubed pineapple from the fridge, and when I tasted it it tasted like it started to go "bad." But it actually tasted pretty good and I figured that kimchi and other foods are fermented and they are considered edible and healthy ...	So that got me thinking, how can you tell if something gone past their date is fermented in a good way, or in a bad way (gone rancid)? Short of taking the food to a lab and testing it for the kinds of microorganisms in it, the answer is you can't, not really. Lots of dangerous bacteria and other microorganisms don't ...
What does ginger lose if puréed or ground and left over time? I know with certain herbs and spices once you cut them open or grind them they can lose aroma, volatile oils and vitamins. I’m wondering about ginger. People either use it fresh, use a prepared version which may already have been on the shelf, or a ground o...	It'll lose its "spiciness"; you will still have the ginger taste and aroma, but you'll lose the kick that fresh ginger gives out.
Soak store-bought mussels in fresh water without salt? How to Buy, Prepare, Cook & Store Mussels Don't soak in water Don't immerse them in water - fresh or salt. Freshwater will kill them; if left for too long in static salt water the mussels will use up the oxygen and suffocate. This practice used to be done to purg...	I tend to just buy a bag of mussels from the supermarket or fishmonger and put it in a bowl in the fridge. When ready to eat, I get the mussels out of the fridge, quickly clean them up (wash and remove beard if any present on them) I think most fishmongers will advise the same. In general don't put/keep mussels in fres...
Why do people say that cooking in a cast-iron pan will build the seasoning, while also saying that you should never cook to the smoking point? A very common claim is that once you start cooking with a cast-iron pan, you never really need to season it again. As you cook, the seasoning just builds up. However, the way I...	Yes, the two pieces of advice are contradictory. You have to choose which one you prefer to follow. If you decide to only use your pan below the smoke temperature of oil, the seasoning will not build up during cooking. In typical use, people do heat their pans above the smoking point, and the seasoning does build up. T...
How to get crystallized honey out of a bowl I was attempting to make a teriyaki sauce with soy sauce generous amounts of honey and orange juice boiling it all down on medium heat with some starch to thicken it. I ended up overdoing both the boiling and the honey. Pouring it into a ceramic bowl and having it sit in the...	Microwave the bowl, or let it sit in a pot of boiling water, to loosen it so you can remove most of the gunk. Soaking in hot water for a while will remove the rest.
Should one - moreover can one - defrost a frozen lasagna before cooking? So I purchased one of these "frozen lasagna" products at the supermarket to see what it's all about. It was in the supermarket freezer and indeed I am keeping it in the freezer of my fridge. (I.E., it's frozen solid when I took the pic just now....	Frozen foods are made for convenience. For most people, convenience does not include remembering to defrost the food several hours before cooking. So the recipe and cooking method are indeed for cooking straight from frozen, unless they clearly state otherwise. You will get the best result if you take it directly from ...
Butter made out of pasteurized cream? I got a pat of "butter" today at a restaurant and the wrapper said that it contained "pasteurized cream" and salt. Is pasteurized cream the same thing as butter?	No, cream and butter are not the same thing. Butter is made by agitating cream, causing the fat to clump up and separate from the rest of the cream. The butter is then washed, optionally salted, and pressed. So the “ingredients” of butter are cream and optionally salt. Pasteurization is a process for inactivating micro...
Can you use cookie cutters on sticky dough? I am a baking novice trying to make these oatmeal chocolate chip cookies. I'm trying to get them to be cute shapes with cookie cutters but the cookies keep spreading. I am wondering if maybe this type of dough is just too wet and sticky to hold a shape. Should I give up tryi...	That looks like a delicious recipe, but not one that will hold a cookie cutter shape. When a recipe says to space the balls of cookie dough four inches apart, you can expect them to spread in the oven. Cookies that spread will not hold a definable shape. There's no hope of getting this recipe to make cookies that hold ...
Is it safe to keep reusing a portion of old dough? My grandma told my mum a weird process of making flatbread dough recently that she started to use. But I am not sure about it's safety at all. Initially, normal wholewheat bread dough made with Instant Yeast. Used to make bread but a small piece is kept (~70-100gm) i...	This is how bread was made in my area just two generations before, not only flatbreads but every kind of dough. And the process wouldn't be started from scratch with new instant yeast, because it didn't exist yet. I understand why you would say that a diluted piece of the old dough would remain after a month, but mind ...
Should I reshape refrigerated pizza dough into ball again when taking it out of the fridge? I made a pizza dough and put it in the fridge until tomorrow. 100% wheat flour, 68% water, 3% salt, 0.3% yeast. I don't remember where I got the recipe, I kind of obsessed with pizza last year and tried many recipes and this on...	You don't need to take them out 8 hours before cooking, that's too long. 1-2 hours is long enough as it gives your dough time to come back up to temperature before baking and get active again. If your gluten is well developed before you put it in the fridge you don't need to work it further, a bit won't hurt anything b...
Is a pizza like this unheard of in the USA? My idea of a pizza, bought from a pizzeria in Sweden (at least growing up and when I last did, which was a few years ago now), is as follows: A standard pizza dough is grabbed and turned into a flat circle. It's very thin. Some tomato sauce is put in the middle and circled ...	There is a fantastically wide range of pizza styles available in the US. The traditional American "fast food" pizza, such as one would get from Domino's or Pizza Hut, has a fairly thick, doughy crust, but thin-crust pizzas are nearly as widely available, and have become more common over the past two decades. In the US,...
Mineral B vs carbon steel frying pans I am looking to buy a frying pan but the material has confused me. One is said to be Mineral B, the other is carbon steel. I was confused about the differences between the 2 materials. Thankfully, I wasn't alone and found https://www.chowhound.com/post/confused-de-buyer-mineral-el...	"Mineral B" and "Carbone Plus" are two brands of carbon steel cookware manufactured by De Buyer. The main difference between the two is the shape of the handle, and the secondary handle on the larger "Mineral B" pans. "Mineral B" additionally comes from the factory with a thin coat of beeswax, but that isn't going to m...
Pot-Roast in Advance Making pot roast right now for dinner tonight, but have a couple questions that I’m just not altogether clear on... I used a Dutch oven and it’s in a 275-degree oven currently. Once it’s done, I was planning to put it in the fridge until I reheat it about an hour before dinner time. Should I... R...	You will end up with different results depending on which options you select, but people's interpretation of "pot roast" varies greatly, so it's impossible to say if any particular set of answers is "better" than another. For instance, if you like your pot-roast fall-apart tender, you should shred it before you let it ...
What's the difference between thin crust pizza and a cracker My friend says that thin pizza crust is nothing but a cracker, but I think there are significant differences between the two products. For example, if you buy a store-bought cracker and add pizza sauce, toppings, and cheese to it, you won't get anything remo...	Two factors: Leavening: pizza crust is generally made with a leavened, yeasted dough, that has risen for a hour or more before rolling out. Crackers are generally made with a "short" dough, which contains no leavening at all or only a tiny amount of chemical leavening. Even crackers that are made with a yeasted dough...
Bread and butter pudding - but with juice? Bread and butter pudding is bread with milk (indeed, usually milk-egg) baked. In fact, could you make bread and butter pudding with juice rather than milk-eggs? So, essentially, imagine a baking tray, layer in some bread, add some juice, and bake it. (I could imagine adding s...	Yes, you can use fruit juice instead of some or all of the milk in bread pudding. As Juhasz points out, whether or not the result will "really" be bread pudding is open to debate. Since bread pudding is basically bread + custard, I looked up recipes for custard made with fruit juice and no milk. There are some custards...
My netting is not, perhaps, the best Take pity, is there any way I can be better? Here's a close-up (in case that, you know, helps) I heat only normal real chocolate (i.e., normal bar eating or cooking chocolate), that is to say I am not open to using EZ-Net fake chocolate or any sort of additives or chemicals; FTR I...	Take a plastic zip top bag, and put it inside a pint glass or tall quart size container. Fold the top of the bag down over the outside of the mug/container. Essentially, you're just using the mug to hold the bag up and open. After you've melted your chocolate, dump it into the bag, squeeze out extra air, and zip the to...
What is this plant? Is it edible? I bought a bunch of cilantro today. Some of these leaves were mixed in with the cilantro. What are they? Are they edible?	Don't consume unknown plants for safety reasons, not even ones identified by a random stranger on the internet! It is very difficult to identify plants based just on leaves alone, generally for a certain identification you need stems, flowers and/or seeds to be absolutely certain Having said that: These look very much ...
Figuring out gas oven temperature numbered 1 through 7 New apartment, old oven and a lot to bake with precise temperatures. Thermostat is numbered 1 through 7 and no idea what temperatures they represent, couldn't find any identifying company logo or other signs on the oven itself or inside of it and not the owner nor...	The mode selector dial looks more appropriate for an electric oven, but it's still (almost) certainly a "Gas Mark" scale. It used to be common, though modern gas oven usually have Celsius. I know such scales often go hotter, but 7 is high enough for almost all cooking, and I've certainly seen them stop at 7. It's ra...
Why did the apple skins turn blue/purple-ish in my apple pancakes the next day? Yesterday for dinner I made apple pancakes. I cut the apple into small pieces (with the skin on) and just put it into my pancakes batter. The skin was dark red. After cooking it, everything was looking fine. Now the next morning, I took ou...	I feel fairly confident that what you see is anthocyanins (naturally present in apple skin) reacting with some leavening in your pancakes. Here's a link that explains in more details, but I'll summarize: https://extension.psu.edu/fruit-color-promoting-red-color-development-in-apple Anthocyanins are a natural pH indicat...
What could it be the white fatty substance I found in raisins? Hi, as you can see in the pictures, strange white, fatty substance collects in raisins irregularities. May it be something natural origin or could it be that producer dumped these in palm oil to make them shiny? Is it safe to consume? I have tried to ask t...	The vast majority of dried vine fruits are coated in one vegetable oil or another. The ones I’ve seen which name the oil tend to use sunflower oil or cottonseed oil. They use them to prevent the vine fruits clumping. Sunmaid are one of the few mass producers which declare that they don’t use oils or glazes.
How can I get my defrosted pizza dough to transfer from peel to oven? My defrosted dough hard to handle once I put stuff on it. I make a horrible mess getting onto the pizza stone. I wind up with at least part of the pizza dough folded over on itself. I never used to have quite so much trouble. I was using a wooden pi...	Keeping a pizza from sticking is a process; the spot that sticks on the peel probably developed before it was on the peel. Use plenty of flour on the counter while forming the crust. Make sure to move the crust around frequently, and work fast when assembling the pizza. While stretching the dough and between pizzas, o...
Are the spices sumac, harissa and za’atar related in any way to capsicums/ chillies? I cannot cook with them until I know as I am allergic to all forms of capsicums.	Sumac is not related to chillies. Harissa contains chillies. Za'atar is a spice/herb blend, it should not have chillies in it, but every blend can be different, check the ingredient lists before buying.
How much shelf life do oxygen absorbers add to food? I am in the process of storing all my dry foods in airtight jars and bottles. I mainly want to prevent pests, but also want to increase shelf life. There are some foods I need very infrequently and I have to keep throwing those away. My question is, how much differe...	It's not clear that oxygen absorbers would help you preserve food at all. First, the science on the effectiveness of oxygen absorbers is still young, and few national food regulatory agencies have offered any opinion as to whether they work or not (just that they're non-toxic). Most published "studies" are written by p...
Is there a difference between a lot of yeast and rising a short time vs little yeast and rising a long time? I have heard some people say that to make the best bread, you should use little yeast, and let the dough rise for a long time (about 24h). However, I am wondering if you can achieve the same results by just put...	Yes, there is a lot of difference. In principle, having food prepared under different conditions while keeping some total variable the same, tend to have different outcomes - having the same outcome would be the exception, not the rule. Yeast colonies live and metabolise differently under different circumstances - imag...
Where did the apples in Japanese Curry come from? Japanese curry (カレー, karē) is its own distinct style, made with a roux base, mild curry powder, and grated apples or apple puree. It also has a well-documented origin, having been introduced by British/Indian sailors during the period of British-Japanese naval alliance...	Just to chart how British and Japanese tastes for apple in curry developed: The first published recipe for curry discovered so far in British recipes is from Hannah Glasse's The Art of Cookery Made Plain and Easy, first published in 1747. Page 101 of 1755 edition, as digitised by Google, has a recipe To Make a Currey t...
Can you make milk chocolate bars with fresh milk or cream? I have a bizarre idea that milk powder is bad tasting, therefore I wonder if it could be possible to make chocolate bars with fresh milk or cream. If not, are there some top quality milk powders?	I know you can't use fresh milk or cream. Any water introduced to your chocolate would cause it to start seizing. Basically the cocoa powder would start hydrating and clumping up. If you do it right, you get ganache or modelling chocolate. If you do it wrong, you get weird curdly chocolate and sadness. As far as milk p...
What would you call this way of cooking an egg? I recently discovered this video of Jaques Pepin frying a couple of eggs. I never really liked fried eggs before and I think this is because I'd been doing it wrong — with the heat too high. I've since been enjoying fried eggs quite a bit but I like the yolk slightly le...	This would generally be known as a variant of "basted eggs". The idea of basted eggs is to apply heat from the bottom (from the pan) without flipping, but additionally cook the tops with liquid. The two ways of doing this are (1) to spoon hot fat over the eggs, or (2) to add water and cover the pan to allow steam to co...
What's the brix of a typical avocado? What's the typical brix of a typical store-bought avocado? I mean the percentage of sugars, acids and such (I think it refers to all dissolved solids, but sugar gets the most attention). I can find the sugar content, but brix includes acids, minerals, and such, too. Does anyone ha...	The basic definition of Brix is grams sugar per 100 g solution. For an avocado, the FDA’s nutrition data says that’s 8.5 °Bx. The Brix scale is generally applied to solutions consisting mostly of sugar and water. That’s why it’s possible to use something like specific gravity or a refractometer to measure it. For solu...
How to dehydrate nuts using an oven for a short time? The websites say after soaking nuts, I can dehydrate them using oven on low heat for 12 hours. But can I do it using higher heat for 1 hr only? and what would happen if I store nuts when they are not completely dried? Thank you!	Dehydration (low heat, long time) and cooking (high heat, generally shorter) are two separate things. Dehydration lowers the water content, whereas cooking changes the chemical structures in the food but may also dehydrate to a greater or lesser extent. To dehydrate you need to gently heat for a longer time so that the...
Sombra Pumpkin: Is it known by other names? I bought pumpkin from German Supermarket and its name is Sombra. But I can't find any information about it in internet. Is it known by some other name? I want to know so that I can look for recipes. Upon searching I found may be its called as Winter sweet Pumpkin, but I ca...	Most winter squash is fairly interchangeable when cooking. Obviously, there are differences in them (sweetness, density, size, flesh color), but if you're cutting it up and roasting it, then it's fairly universal (but you might need to cut up denser ones into smaller bits). Tozer Seeds describes it as: a combination o...
Is there any cleaning utensil that is comparable to fingernails? As you know, sometimes the best scraping tool in the kitchen for cleaning up is your own fingernails. The only thing I know of that compares in terms of effectiveness is metal, but you shouldn't use metal on many things, such as cast iron or teflon pan...	Try searching for "pan scrapers." I have a pair from Lodge that has served me well, though you can find almost identical scrapers without the branding. These are essentially equivalent to the scrapers mentioned by ChrisH, but with curves to make it easier to clean the edges of your pans
Sourdough bread uncooked from inside My sourdough starter is 9 days old. Today it doubled in around 6 hours. Following this recipe, I performed following steps: I mixed 400g AP Flour, 160g starter, 230g water and 10g salt. Kneading: I kneaded it for about 20 minutes until I observed window pane effect. Proofing-1: I ...	Mine takes 40 minutes for 500g flour, just under 70% hydration. That's in preheated cast iron, with the lid on (and wetted inside) at 240C for the first 20 minutes, then down to 180. The hard crust seems like too hot to long, possibly too much top heat too. Did you let it cool (almost) fully before cutting and tasting?...
Can I make a Cheesecake without using cream cheese? Is it possible to replicate the texture of cheesecake without using cream cheese? I really love the texture of cheesecake and I really love its aesthetic. But I just really dont like the sour taste of cream cheese which destroys the entire experience of eating cheese...	Cheesecake is essentially a baked custard with that substitutes cream cheese (and often some sour cream) for the dairy ingredient. After all, a basic custard recipe is just milk, sugar, and eggs with some kind of flavoring added. The cheese is the thing that gives cheesecake it's distinctive texture. Substituting cream...
Why is good heat transfer required for making fond? I was watching a Jacques Pepin video on steak and pan sauce. In it, he mentions that having a pan with good heat transfer is important to make sure your fond doesn't burn, but instead crystallises. In line with this, conventional wisdom (reading forum posts) seems t...	I think it's a simple as bad heat transfer often meaning uneven heat transfer, leading to burning. Burnt fond won't deglaze successfully. Compare deglazing with making a roux: in both cases you want the proteins and starches to be browned (by the Malliard reaction and caramelization) but not burnt. When making fond you...
How to do icing swirl effect (a bit like marbling)? The cake above is from this website and I was wondering how the swirl effect is done on top of the cake? At first, I thought it may be done using a similar method to latte art, but am really unsure. Is it just a cocktail stick pulled through the icing in a curve? The...	I can't be sure, but it looks like there are two different things going on here. For the ice cream cake, notice that there is no white chocolate in the bottom swirl (the white there is a reflection of the light). So I expect they are using an implement (quite possibly the tip of a spoon) and swirling it from the dark s...
Pea protein in a yeast dough. No rise in oven? Spent whole week making no rise no kneed pizza dough (1.5Tbsp yeast + 1.5 cup water + 4 cups flour etc). Gets pretty puffy in the oven. Today tried adding pea protein (70g, but with less flour to achieve same level of sticky consistency) and it completed killed it rising ...	The use of legume flours like pea flour is known to compromise gluten formation in the dough, leading to poor gas retention. See, for instance, this article on the use of gram flour in wheat bread. It's not clear from your question what percentage of pea flour you're using, but based on that data I wouldn't advise more...
Can I thaw salmon directly in water? Some online advice says to put salmon in a bag before thawing it in cold water. My question is: Is it safe to omit the bagging, and instead thaw salmon directly in water, with no bag? If not, why?	The salmon will get water logged and mushy (and consequently release a lot of water during the cooking process) if you omit the bag. It's not unsafe, but it will decrease the quality of the salmon.
What kind of apple fermented drink did I just make? I got this (dutch) recipe on Twitter a few months back. Translated it's called: apple with bubbles. I made it, and it was nice, simple process, and produced a nice summer style drink. But I was wondering, what did I make, and which parts can I try to vary with? Trans...	What you made is a watered down version of a fermented or hard cider - the natural yeasts in the apple produce CO2 and alcohol, the sugar adds a bit of extra food for the yeasts, as does the honey which also contributes to the flavor, like the cinnamon stick and fennel. In short, you used the spontaneous fermentation ...
How to achieve fall-off-the-bone lamb with browned bits in oven? I am trying to replicate a method to cook lamb I experienced in a North African restaurant in Paris. The dish was called "mechoui" (which is a whole-hog ... hmm... lamb outdoor roasting tradition), but when I asked the chef he said all he did was cook th...	That temperature is fine, but is never, ever going to produce “fall off the bone” in one hour. That requires hydrolysis of collagen into gelatin, which takes significantly longer. It’s possible the chef was describing how he finished the lamb, after a longer (and possibly wetter) cook at a lower temperature. Don’t wor...
Can putting frozen food in a hot ceramic pan cause a thermal shock? Can putting frozen food in a preheated ceramic coated non-stick pan cause a thermal shock and ruin the pan?	I'm gonna risk getting chastised and answer from first principles, rather than any referenced sources! The pan will not be affected at all from this. A home freezer will chill foods down to around -20C, a refrigerator to around 5C and the stovetop can heat your pan up to around 350C. Putting food from the fridge into...
Is it safe to use lye-based oven cleaner on a stainless steel pan? I'm currently in the middle of seasoning some new pans that I received from made in. I accidently messed up one of my pans by not wiping off the excess seasoning wax and now the pan has dots all over it. In the past I have used the 24 hour soak in oven...	Firstly, there should be no need to season a stainless clad pan. Stainless pans are generally kept pristine, with any oil residue scrubbed off after use. Seasoning is done on cast iron and carbon steel (which is black and looks like thin cast iron). I'm not aware of any guidance that suggests seasoning stainless steel ...
Are these Red Beans or Red Kidney beans? Hello I would like to ask the community, if this the kidney beans are (which are good for rajma) or these are the red beans. The package says RED BEANS only.. Thank you	Though people seem to consider them 'the same thing' they are actually not. There is a 'red bean' distinct from a kidney bean. What you have there, though, are kidney beans. I found a couple of sources of comparison. The first, in text, from an actual bean company, Randall, which I thought gave it some added authority....
Making a crock pot style stew in an instant pot Can I make a crockpot style stew in an instant pot? What I mean is a stew made in the instant pot, but not on the slow cooker option. If so, how do I do that? (I am not looking for a recipe, just a technique)	Yes and no. There are some definite differences when you're cooking with a pressure cooker and a slow cooker. First off, you need to have sufficient liquid from the beginning in a pressure cooker, so it will actually pressurize and lock shut. Typically this is about 1/4 to 1/2 cup (~60 to 120 mL), but the type of liq...
How do I substitute almond flour for all purpose flour? I am trying to make a few cookie recipes and want to reduce their carb content and make it suitable for a low carb consuming person. Most of the cookie recipes call for all purpose flour. In one of the recipes which specifically knead the dough with butter and no...	There is no general replacement. Almond flour has very little in common with all-purpose flour, and behaves very differently in baking. Your idea of adding gluten is very interesting - many flourless recipes are actually made with the intent to be gluten-free, which is a very difficult restriction to work around. It is...
How to take care of a sourdough starter? I am a beginner bread maker and just bought a San Francisco Sourdough starter. The instructions ask to discard part of the starter on day 5 of activating the starter. Why is that?	If some of the starter is not removed, it becomes overly acidic. Too much acid reduces the leavening effect of the starter. Removing and feeding keeps the acid in balance.
What is enzyme modified butter fat? Does anybody have a clue? This is an ingredient listed on a dinner package. Fortunately it is near the end of the listed ingrediets list. All I can find using google is that the enzyme modified means the flavor is enhanced but does not say what it is that is being enhanced. Just cur...	What is enzyme-modifed butterfat? According to the United States Food and Drug Administration: (a) Enzyme-modified refined beef fat, enzyme-modified butterfat, and enzyme-modified steam-rendered chicken fat are prepared from refined beef fat; butterfat or milkfat; and steam-rendered chicken fat, respectively, with enz...
What causes scrambled egg patties to turn greyish green on the inside? I ordered an egg and cheese bagel from a restaurant. The egg patty was unusually thick, uniformly bright yellow on the outside, and grey on the inside (although the computer photo shows a greenish tint). What could have caused this? Does it tell u...	Yes, too high temp will/can turn egg yolk blue-is/greenish/grayish. But doing it in microwave will probably not. Mostly beacuse it's harder to heat anything inside than outside in a microwave. From experience I can tell that in places made to feed a lot of people in short amount of time any breakfast items are premade ...
Can you season skewers after cooking them? Firstly, I write, not cook. A character in my story drugs some honey chicken skewers, saying it's seasoning in front of my protagonist. Would it be okay if he was called out about it or are there actual recipes that add spices after the meat is done grilling?	It's very common to season steaks or other meats with salt and pepper after cooking, there would be nothing unusual about that. There are also seasoned salt mixes which people may use as well, that's also common. Using other spices is less common, there are finishing spice mixes which could be sprinkled on, which is le...
How can I tell whether my potatoes are waxy vs. floury? Once in a while I get hold of a bunch of potatoes without any labeling and the least I want to know is whether they are waxy or floury. Is there a way to determine whether raw potatoes are waxy or floury?	Cut one in half and rub each halves against each other. If water shows up the potatoes will hold together after boiling. If the halves stick to each other and the juice is more cloudy than clear then the potatoes are starchy and "floury".
What's happens at temperatures in both the 'pasteurisation' and 'danger' zone? I am new to cooking and even newer to sous vide cooking. I have been trying to find as much information as I can with regards to cooking steak in the sous vide. One thing I am particularly confused by is certain temperatures in the 'danger'...	What you need to understand is that making raw proteins safe for consumption is not simply a function of temperature. It is a function of time plus temperature. Because of the precise temperature control of sous vide, one can cook at lower temperatures IF one understands that a longer time at those temperatures rende...
Why does the instant coffee that I store in little plastic tubs go bad? I keep a little plastic container of instant coffee at work and after a week it has either gone into blocks or darkened. I open it a few times. Its location is above a hot/ cold water dispenser (but seems room temperature) just airconditioned. The...	In a word, humidity. Instant coffee absorbs moisture from air rather well. I suspect that your container isn't perfectly airtight, and it's in a humid place. It's possible that the container is airtight, but enough water vapour gets in each time you open it to cause problems. This will be more of an issue for small a...
Adding citrus to stew while cooking or after I am trying to reverse engineer a recipe for a fava bean stew from the list of ingredients on a ready-to-eat can. The can, as well as every other (middle eastern) instance of fava beans I've had, was citrus zesty. The can lists "citric acid" but I intend to put lime juice. ...	When citrus juice is added to a soup or sauce, it's usually added at the last minute, after cooking. The reason is that when citrus juice is cooked, it looses some of its flavor. As Juhasz mentioned, dried beans should not be cooked with acid. Acid will make them take a lot longer to cook. It may also make the skins to...
how to make "Creme Caramel" coffee flavored? I tried it Vietnam 3 years ago. I prefer the Vietnamese version, there they made it with coffee flavored liquid on top Thanks!	Your question suggests you want to make the caramel syrup part coffee-flavoured. I'd simply replace the water used in making that with espresso (if you can get real espresso). You don't need much so if you can't make it at home, perhaps get a takeaway from a coffee bar. If you can't get real espresso, something close...
Can these Oktoberfest dishes be reheated without ruining them? I am hosting an Oktoberfest party tonight and would like to do much of the cooking this morning and just re-heat things before the party for time management purposes. Fortunately, I have a good friend that is a retired executive chef bringing schnitzel, bu...	The potato salad, and the peppers and onions, are standard steam-tray fare. If you can, make them somewhat ahead of time and keep warm, covered, in a low oven. The brats can be treated likewise, though you won’t maintain the same crackle to the casing; your can re-crisp in a fan assist oven for 5-10 minutes at 200C. Do...
Saucepan Accessory When we cook our cholent (overnight stew), it sometimes dries out on top. For those who do not relish this part, I am looking for a stainless steel insert to my saucepan that will keep the solid ingredients below a liquid layer. Can anyone recommend a product please?	Using a drop-lid or otoshibuta is commonly used for Japanese simmered dishes. Take a look at the lids shown on this site: the metal ones are more or less the shape you described, albeit without a lip. Although Japanese drop-lids typically sit above all the food and liquid, I see no reason why they could not be slightly...
Steaming while boiling food Can you use the steam from boiling one thing to cook something else? E.g. Boiling potatoes and steam broccoli in the same pot at the same time. Thank you!	Yes, if you have the right pot, namely one that has a steamer insert that is well above the bottom of the pot, or even stacks. In fact, in several cuisines this is the standard way of getting several ingredients ready at once. For example, it's common to steam couscous in the steam from the Moroccan stew cooking below...
What is this oddly shaped hinged device with indentations? What is this device? It's about 8cm long when closed, and has little indentations on the top piece and raised lines on the bottom. Possibly it could be used to crush garlic etc.?	It's a lemon/lime wedge juice squeezer. Only place I've ever really seen them used is in British Indian restaurants. Pop a wedge in the gap, squeeze the handles, juice can be poured with reasonable accuracy from any of the fluted edges. No messy fingers. Image from Amazon
baking a Souffle to make it as much liquidish as possible I have found this explanation for example: Bake the soufflé: For maximum lift, it’s best to heat your soufflé from the bottom up — in other words, the direct heat of your oven should ideally be coming from below. Also, place the soufflé on the bottom rack of y...	I get your point. A souffle is often just set, but sometimes, as in when making something like a chocolate lava cake, the cooking is completed early so that the inside remains liquid. I would not use the top element of your oven, as this simply over cook the surface. I would just use the oven rack in the center, rath...
Avoiding poisonous quince juice I'm cooking jelly from quinces, with core housing and seeds. I try to remove sliced seeds. From the leftover mass I prepare delicious quince bread by passing it through a food mill ("Flotte Lotte"). What is left in the food mill (seeds etc., now called residuum) I put in the freezer to ...	Short answer: It is not unsafe. There is little HCN present to start with and less after cooking. You cannot poison yourself with gas from this. Hydrogen cyanide (HCN) boils at 26 C (79 F), which is quite low, so after one hour of boiling you would be left with very little HCN. You need about 200 ppm in most mammals fo...
How to make a Cake Jumper? This is a relatively famous scene from an Irish TV show - Father Ted where a woman bakes a jumper (sweater) into a cake. Video can be seen here for reference - https://vimeo.com/38355848 I’m wondering what the best way to go about creating something like this would be? In the video, it seems...	In general, yes, you can bake stuff hidden inside a cake, but you are constrained in some ways. And before I go on: I don't believe that they actually baked a jumper in a cake for the film, they probably used some kind of inedible prop. The most important constraint is the ratio of cake to item. If you embed something ...
What is this hinged tool with a box full of wicked grooves and teeth? Recently, while cleaning out my mother's kitchen, we came across this tool: When closed, it is about 8 inches long (the box at the end is maybe 2 inches by 2 inches by an inch or so). The two sides come apart very easily. The tool is quite light-...	This is an ice crusher. You put some cubes (or use your ice pick to cut a hunk off from a large block), put it in the compartment, and squeeze it closed. Those gnarly bumps and teeth will crush the ice. I would personally consider it more "home bar equipment" for crushing ice for cocktails, though that's certainly not...
I cannot understand how to properly fry seafood I don't understand how to properly fry something. I tried the basics: Use a shallow pan (ceramic), place it on the stove (induction), add oil (sunflower), wait until it gets hot and add something (thawed seafood in my case). In the advertisements the chefs just swirl the...	Given your picture, I think the correct term here is saute; that is, to quickly fry in a little bit of hot fat. Pan frying uses more fat, and a lower temperature, to create a deeper crust. Probably an overkill for mussels. For a saute, you want relatively dry (pat dry with towel if necessary - frozen seafood can releas...
Bubbles leave when added to syrup I made this tonic syrup recipe. However, as mentioned also in the recipe, the bubbles tend to leave early when I pour sparkling water on it. I don't think using a differend brand would help - the production process is probably similar. Why do the bubbles leave? It does not happen with...	It'll be because the tonic syrup contains nucleation sites, which are in this case tiny particles from the stuff in the syrup that cause the dissolved gas to come out of solution rapidly. The more nucleation sites, the quicker this will happen. Disturbances in the liquid can also act as nucleation sites - which is why ...
How to deal with strong, sizable spices? I've been making a lot of Indian food, and I've repeatedly had problems with certain spices being "overpowering" when you get a bite of them. I'm talking specifically about cardamom and cloves, although cinnamon is also problematic since you can't really eat/chew it. Usually, r...	Simple: spit them out. You're not supposed to eat whole cardamom pods or cloves, any more than you'd eat whole cinnamon sticks, bay leaves, or slices of dried galangal. Each diner is expected to spit them out, or pick them out of their food, and set them aside on their plate. Whole coriander seed, cumin seed, and othe...
How do you get burned wood off of a glass stovetop? I accidentally set a cork trivet on fire on top of my glass stovetop the other week, and it's left behind a gray burned on spot that feels different to the touch. I can't figure out how to get it off; I've used stovetop cleaner, baking soda, the little scraper thing,...	Some people might be inclined to think your glass is damaged rather than dirty, and that's why you can't get it clean. In a comment you say that the discoloration is raised, which suggests that's not the case. However cook tops are, by definition, heat resistant, and I'm also assuming you didn't let this fire rage out...
Is it safe to eat ice cream that was left in a refrigerator overnight? A pint of dairy ice cream was accidentally left in the refrigerator overnight. It was then placed back in the freezer. Is there any risk in eating it now?	There's a high risk of frosty and/or hard ice cream. If it's not ice cream, and most of it is actually "frozen dairy dessert", it will likely fare better than real "ice cream". In either case, it won't be harmful health-wise, as milk and derivatives last several days in refrigeration, so overnight won't hurt. Also keep...
Are there cuisines that rarely use sauces? A recent question got me wondering: are there any cuisines that rarely, or never, use sauces? There's many cuisines that are very sauce-centric: French, Italian, Thai, Szechuan, Mexican, etc. But are there cuisines that use sauces so rarely that you could open a restaurant a...	Pilav-and-kabab-centric cuisines, such as Afghan, Uzbek, Tadjik seem sauceless. Of course I cannot prove that they don't have them, but I have never seen one. Armenian (and perhaps Turkish) cuisine also deserve close inspection.
Preparing chicken burgers for sous vide then freezing while keeping shape I am having a hard time finding good, reasonably low fat precooked chicken burgers currently, presumably due to COVID; I used to buy these for reference. As such, I figured I'd prepare my own. I'm shredding (in a Cuisinart) raw, boneless/skinles...	You're missing a binder of some kind. You're adding some fairly moist fillings to ground meat, which is already moist and whose structure has been destroyed. You need something to soak up the juices of your burgers as they cook, and that's the purpose of the breadcrumbs you're missing. I know you said you would prefer ...
Which kinds of rice can replace Uzbek devsira? I found a recipe for a Fergana-style plov (English version), one of the main versions of Uzbek plov. The description asks for devsira, a type of Uzbek rice. Not having that I wonder which other types of rice I can use instead. Any hints?	Surely this will make your Plov unauthentic, but in practice any medium-grained rice will be an acceptable substitute. If you find the correct spices (or close enough; cumin gives most of the flavour anyway), and some nice fat lamb, you should be able to make a delicious dish. Even if the article on TripAdvisor mention...
Can I make a sponge cake without sugar? I want to experiment with making a savoury sponge cake. The idea is to make something that has the texture of a sponge cake but isn't sweet, and I'll fill it with some creamy savoury sauce that I haven't decided on yet. It's probably a daft idea (blame lockdown fever) and feel f...	You may want to look into quick bread recipes instead. Examples of quick breads include muffins, scones, coffee cakes — often made sweet, but savory versions certainly exist. The primary difference is whether or not there's any sugar, and what sort of additional flavors are mixed in (such as fruits or chocolate in swe...
Why does the pineapple always ripen/soften from the base? As per the consensus under this post, lacking ethylene the pineapple softens but not ripens after picking. But it seems even before or right after picking the pineapple is ripe only at the bottom. Does it ripen from the bottom while on the plant because the bas...	I believe the cause of the pineapple being ripened from the base is because of gravity pulling the juice downwards which it then ferments and turns into alcohol.
Can containers that held spoiled food be cleaned and be safe again? Came home from trip to a broken fridge and spoiled food in both glass and plastic containers. All was a lukewarm mess. Can I clean the containers and reuse them, or should I throw them out?	If you can stomach opening the containers and the associated smell, most plastic and glass containers can be re-used with appropriate washing/sterilization. I would discard the contents, rinse out the debris and scrub out any residue, including removing seals if possible. I would then soak in a 0.25% available chlorine...
Irish soda bread kneading process I do understand how soda reacts with buttermilk but I do not know when. Does this happens during the baking process or does the reactions starts soon as they are mixed together? The question i want to ask, if the time for mixing should be minimized to get higher rise during bake? Like...	You don't knead soda bread for long, some methods call for no kneading at all. One reason is texture, soda bread should be a bit crumbly, stretchy isn't what you are aiming for. The other reason is to get the most out of your leavening agent. Baking soda and buttermilk (or any other acid) will start to react immediatel...
How is rare steak made safe to eat? The USDA recommends cooking many meats to an internal temperature of at least 145 °F (63 °C) to kill off pathogens. That usually works for me, but the big exception is steak. Whenever I try reaching at least 145 °F (63 °C), I always cook the steak to well-done, and online articles g...	First, 145 °F (63 °C) and higher is the temperature for a well done steak. So, with the addition of carry-over cooking, your results don't surprise me. If you are shooting for rare, cook to an internal temperature of 125 °F (52 °C), and let your steak rest 10 minutes before slicing. While the USDA correctly and necess...
What is a pan max stove temperature? I often put my stove to maximum for a while with the pan and some oil and whatever meat in it (I wanna specify that the goal of this post is not discussing the why I cook this way and if it's good for recipe). My question is, can it be bad and damage the pan if the pan is on the st...	The type of pan, how long it is on the heat, and whether or not damage occurs, probably matters here if there is nothing in the pan. If the pan has food in it as it is heating, you will almost always burn your food before you could possibly damage your pan.
Choosing between semolina and non-semolina durum flour I have a big confusion between flours, aggravated by the fact that I do not live in an english-speaking country and labeling and translations are confusing. I like fresh pasta and have experimented with certain recipes and proportions of eggs, bread flour, semolin...	Your understanding is mostly correct. Durum flour is sometimes used for bread, generally mixed with softer flour. (Pasta is also sometimes made from a mix of hard and soft flours.) It's unusual (in my personal experience) to find soft wheat semolina labeled as "semolina". More commonly it's labeled as "rava", "farina",...
Cooking ground beef without the fat rendering off I like to cook ground beef by putting it in an oven safe dish and baking it at 350 Fahrenheit for 30 minutes. This works great for my purposes, but so much of the delicious fat is rendered to a liquid, e.g. there is a little island of beef in a pool of fat. I would ver...	Counterintuitively enough, cooking it at a higher temperature will help. The longer you spend cooking it, the more fat will render out. Cooking it faster means more fat will still be in the meat, even if the temperature in the oven is higher.
What is this symbol that looks like a shrimp tempura on a Philips HD9928 air fryer? This question is about a Philips HD9228 air fryer. What is the 3rd symbol (C in the screenshot) on this air fryer? The manual doesn't say anything about it. I'm assuming it's a shrimp tempura, or a chicken lollipop. Symbols: A - froz...	According to Philips on Twitter, it's a pork chop. link to tweet
Why does my sourdough loaf not get an ear My loaves seem to have good oven spring, I think. I think that because it rises up on the sides and forms an oval sort of shape each time. My cut often expands but doesn't open up much or form an ear. Todays partly opened. I dont know if I am doing the cut wrong. Maybe too de...	with no photo of the crumb it's hard to know whether there's also a proofing issue but irrespectively let me tell you that it's notoriously difficult to get a consistent ear at home unless you bake the bread in some sort of hot enclosure (dutch oven, cast iron pot with lid etc). That is my experience at least. Sure, th...
800g of peanuts give 700g of peanut butter – why? I’m making my own peanut butter from roasted peanuts that I’m buying. I just got a wet grinder in order to make a larger amount at the same time. From the packaging I know that I used 800g of peanuts. But the end result was 692g of peanut butter. I expected it to be th...	About 100 grams of peanut butter will fit into about 6 tablespoons, or slightly under 1/2 cup. If you tasted, and there was peanut butter left on the sides and floor of wet grinder, that could certainly explain the difference. There is really nowhere else for it to go.
Are ice tea in bottles considered as carbonated drinks like coke? Are ice tea bottles like Lipton considered to be carbonated drinks like coke and 7up? I have issues in my GI (Gastro Intestinal) tract and I cannot tolerate coke and other carbonated drinks, I am just wondering if ice tea is a carbonated drink that mig...	The word "Soft drink" stems from drinks with No alcohol in them. ice tea is a "Soft drink" But is not carbonated.
What size were Baker's Chocolate bars when they were first introduced? I have a recipe from my grandmother that calls for a bar of Baker's Chocolate. What size (weight) were these bars made by Baker's Chocolates when they were first introduced?	Bakers Chocolate Bars prior to mid 2013 were 8 ounce bars, after mid 2013 they became a 4 ounce bar.
Blending pastry cream right after cooking: does it change final consistency? I prepared some pastry cream to use as pie filling. Right after it had been cooked, and while still hot, I passed it through a sieve onto a bowl with chopped white chocolate. As I tried to fold the chocolate onto the pastry cream, it would no...	Yes. Yes it does. Unfortunately, I did something similar once, and it basically gave my pastry cream the consistency of creme anglaise. It made a delicious ice cream base, but failed as a cream puff filling. My best explanation is that the blender destroyed the protein structure of the partially cooked egg, but my atte...
Cooking jelly avoiding overboiling In the last months I cooked a lot of jelly and found an interesting pattern from my ceran stove top: When the heating unit barely fits under the pot the juice will boil over. However if I use the smaller circle (same place at the stove, same pot), it boils but does not overboil. Why ...	One is heating the to edge of the base and consequently also the pan side-wall, the other is not. The cooler pan side-wall will just make the difference between it boiling over and not. This is assuming the centre of the pan is being heated to exactly the same degree on each, which is a larger variable.
Best approach to making a loaf of bread stale I have a recipe that calls for a loaf of "stale country bread". Instead of waiting for the bread to stale, I'd like to engineer it. I plan to take the loaf and place it in a paper bag. But for how long? Is this the right approach?	Don't use a paper bag, it actually helps the bread keep somewhat longer. Your best approach is to put it in the fridge. This is the temperature at which the starch crystalizes at the highest speed. Update, shamelessly stealing from Tristan: If you cut it up first, you will speed up the process too. The more surface you...
Garlic substitution in marinade/paste I'm trying to find a substitute for garlic in a chicken pulao recipe. The masala paste calls for 4 cloves of garlic, which are ground with the other ingredients into a paste. I'm already substituting radish for the onion. (My sister has celiac disease and is very sensitive to/find...	I would still suggest using asafoetida (also known as "hing"). Bloom it in just a couple tsp of vegetable oil,and then add it to the paste. Since your marinade already has fat in it from the yogurt and buttermilk, a little extra fat from the oil won't change it significantly. Frying spices in oil separately and addi...

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