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How do I remove bloomy rind without wasting too much cheese? Suppose I have a cheese that has a bloomy rind such as camembert or brie. I want to completely remove the rind before eating. What are some reliable methods I can use to remove the rind without wasting too much cheese? I could cut off the rind using a knife,...	When the cheese is very cold (even frozen), use a sharp knife and it will be easier to cut the rind off more precisely, to waste less cheese. (I assume you're aware that the rind is edible and indeed enjoyed by many people. Another way to avoid wasting cheese would be to find a rind-eating friend to share your cheese w...
How can I prep a large amount of garlic quickly? We're doing a food place for college students so the quality doesn't need to be top class, whereareas speed & cost matter more. We may need to prep a kilo or two of garlic for stir-fry and such (mainly Asian style). Do we have to cleanly peel every garlic clove? Can we ...	The quickest way to peel lots of garlic is placing a bunch of cloves in a large metal bowl, placing another metal bowl of the same size upside down on top, holding them together and shaking vigorously for 20-30 seconds. Most of the peels should come loose and it will be fairly simple to separate out the garlic cloves f...
How to increase the carbonation for water Kefir fermentation? I want to make my fermented water kefir drink more fizzy. I used to following recipe 1st Fermentation 24h 78g sugar 237ml hot water 1.2 l room temp filtered water 2nd Fermentation 48h 51ml Lemon Juice 1l Kefir water from 1st Fermentation 5g ...	The “fizz” is created by adding the CO2 under pressure, so that it dissolves (native speakers are welcome to add a better term) in the liquid, then fizzes when opened. For artificially carbonated drinks, either small tablets of frozen CO2 are added when bottling, or the CO2 is pumped into the liquid (think Soda Steam)....
First Pork Roast Predicament I cooked a 4 lb. pork roast for about an hour and twenty-five minutes in an open top roasting pan at a steady 350F. It reached 154F in the center so I pulled it out of the oven. The top came out nice and crispy. I let it rest a bit. When I went to cut it it split open at the center-line. T...	You're good. Many people have fears about pork because of trichinosis, which has led to people overcooking port until it is dry and unpalatable. Trichinosis is extremely rare in most places, so you could eat it raw if you wanted to with very, very low chance of getting sick. Previously the USDA guidelines was to cook p...
Can you freeze whole pomegranates to save them? I recently purchased a whole case of pomegranates, and it's getting hard to stand after doing 10 in a day, so can I safely freeze them whole to preserve the quality of the fruit?	You cannot freeze them whole; the large fruit pod will turn into a disgusting mush when you thaw it. You can, however, freeze the pips quite well, and they are the part you eat anyway.
How do I identify the fermentation process in a wild ferment? TL;DR - How do I go about to identify the microbiological processes in a wild ferment? Background I have a recipe for rose hip wine based on wild (spontaneous) fermentation, that I got from a Swedish wine/beer makers forum. The recipe is simple (I've transl...	In addition to @kitukwfyer's answer. There's quite a bit of biology that goes on here... Not only are you influencing the competition, you are actively selecting for organisms that grow well under the conditions. This is the real reason brewing (and bread etc) works better with a starter culture. There are a few things...
How to peel boiled quail eggs without breaking I can peel chicken eggs fine, but boiled quail eggs are much smaller & easier to break. I tend to use my finger nails to help with peeling but it's easy to cut it too much due to the thin egg whites. Sometimes, even just pulling a half-off shell piece is enough to break t...	Start with eggs near their sell-by date, not ones you only just bought. The shell gets less attached to the egg with age & air builds a gap. Boil as desired [hard-boiled is easier, of course]. Use the pan lid to drain off the water, then hold it tight & shake the pan to smash the shells into smaller [still mainly attac...
Is there a tool to make bread balls? I’d like to make bread balls out of already baked soft and moist bread. The tool that I have in mind is akin to an ice cream scoop, but sharpened and thinner (since bread is much softer than frozen cream). Is there a specialized tool for just that or a technique that would allow to...	I can't imagine anything would be sharp enough - you have to saw it with a sharp serrated knife to just slice it. Only think I could think would be maybe to try it frozen with a melon-baller or similar, but it would have to be really soft beforehand - sawing at frozen bread is even harder than at room temperature - but...
How to add lemon flavor to tea? I am trying to add lemon flavor to tea so that it has ginger and lemon flavor to a noticeable extent. If we boil tea water with ginger, the ginger flavor can be brought almost to the way it is okay. But I am having trouble adding the lemon flavor to tea. If I use lemon juice just before...	The white rind of the lemon is what causes the bitter flavour. To get simply the lemon flavour you just want the zest. Use a zester, microplane, or fine grater to scrape off only the yellow bit of the peel and nothing white and you'll get a lovely lemon flavour without the bitterness or sourness.
Benefits or effects of salt on fruit fruit cleanliness with regards to wax, pests, pesticides, insecticides, etc? There's a language barrier here for context. I have heard from a family relative that they think using salt in the preparation of some fruits to be beneficial from a cleanliness perspective, which they hea...	According to this article, submerging strawberries in saltwater will make fruitfly larva leave the berries. Apparently the idea was popularized in May 2020 by a TikTok post. But the author goes on to say that it's probably not necessary, that consuming fruitfly eggs or larvae is not harmful (they site USDA for this cla...
Why is the nutrition information for these two items so different? (In the UK) I have a packet of custard, which has the following ingredients: Maize starch, salt, Flavouring and Colour. The salt content on the nutrition information is 0.17% so I assume that the custard is almost entirely Maize Starch. Wikipedia tel...	You are comparing (100 g of custard made with some of this powder and some milk) to (100g of this powder) -- ignoring the salt, anyway. The magic words are As prepared with semi-skimmed milk That's where the sugars and proteins come from, among other things.
What are those spices? I was organizing and labeling my spices cabinet when I run into those two spices that I cannot recognize. I'm assuming one of them is fenugreek. I'm quite sure I bought them when I had 'Indian cuisine' phase. Cropped & sharpened Original - click for full size. The left item seems looks and fee...	Agree that stuff on the right is fenugreek. The stuff on the left is asafoetida. source Asafoetida is a resin and is sometimes sold in chips as depicted. It smells strongly like onions or garlic which would not be true for any nut.
I just made ice cream. Unfortunately, it became gritty in the end result. What is a way to make use out of it? I just made vanilla ice cream with my ice cream machine. The taste was amazing, however, the texture was sandy and gritty. I made a awful lot, and I do not want to dump the ice cream. How am I going to make i...	Given all of the advice so far, and as you said that you started with a rather large batch, I might try a few things. I would recommend trying a small-ish portion at a time, so you don't ruin the whole batch: Soften the ice cream slightly, then put it through a food processor to see if you can make it less gritty, th...
What is the use of this device? Perhaps a potato masher? It has holes on the bottom as well. Please inform me of all the uses (and the name of) this tool.	It is a potato ricer. You place boiled potatoes in the basket and push the lever down to squeeze the potato through the holes. They are handy for making very smooth mashed potatoes, though they can be tricky to clean - washing them immediately or at least putting them in water so the potato doesn't harden is advised.
How to prepare rice in rice cooker so it won't become sticky or clumpy, like Indian takeout in the US? When I get Indian takeout (US), the white rice is not at all sticky or clumpy. Even over the next few days it can be essentially poured out of the container as individual grains. This is unlike the rice in say, Chine...	First, use basmati rice. Then, rinse your rice very well. Place rice in bowl, fill with cold water, drain, repeat until the water runs clear. I find that using the correct variety of rice, combined with good rinsing, helps keep the long grains separate.
How do you cook more successfully in a different kitchen? We rarely host holidays at my house and therefore end up traveling to visit with family. Since I cook frequently (and enjoy doing so!) I am generally asked/expected to help in the kitchen with the main dish, sides, and/or desserts. My question is how do you gen...	Planning, planning, planning. As you say, you are used to your kitchen and know where everything is. Go over the recipe(s) in advance and locate everything you will use. When you cook at home, you know where the measuring spoons are. Find them. Make sure there is one of the size you need. You know you have all th...
Would replacing sugar with a sweetener affect bread dough fermentation? I've been baking Asian style sweet bread rolls using the Tangzhong method with success. However recipe calls for quite a bit of sugar (60g for 2.5 cups of flour). Will substituting a natural sweetener like stevia work in place of sugar? Will this ...	The short answer is that it's probably safe, but here are some considerations: What Does Yeast Do? Yeast eats sugar and converts it to carbon dioxide (also alcohol, but that's not a consideration in most bread baking). "Sugar" doesn't necessary mean sucrose (table sugar) - it also means fructose and glucose, like you'...
Why does water color go red when you boil maizes or lentils? Is it bad? I was boiling two maizes in a pot. After about twenty minutes the water inside the pot became red-colored. Also, some days before that, I was boiling lentils and the same happened. Why did this happen and is this water safe to drink besides eating...	This is probably due to anthocyanins present in the maize and lentils. Despite the possibly worrying sounding 'cyanin', anthocyanins are antioxidants and if anything, beneficial to one's diet. Anyway the amount of anthocyanins present in maize is far far less than in say red cabbage (see the table in the Wikipedia arti...
Does eye contact with the cooking food make it more delicious? There's a belief in some cultures that if you look at your being-cooked food from the beginning till the end, you will have a more delicious food compared to when you leave the food to be cooked. Is this scientifically real or just a cooking myth?	I can think of two potential things that might affect how delicious food is: If you're the one cooking, constantly watching the food makes sure you don't burn it or do something else that might adversely affect it. For everyone involved, cooking or not, it can help to build anticipation. You'll smell the food cookin...
What other cookies/biscuits were traditionally baked in shell shaped forms like this one? This is an old form I got from my German mother-in-law, here in Southern Germany. It is 10 cm (~ 4 in) long and 5 cm (~ 2 in) wide at the widest part. From the double shell shape, it appears to be a madeleine mold. Were there any...	It’s not a perfect match1, but considering the region and that you apparently have just one or a few, I would assume that this is a slightly unusual mold for “Bärentatzen“ („bear paws“), a classic Swabian Christmas cookie. (Source) A soft but stable flourless dough made with whipped eggs (or just egg whites), sugar, c...
Can you store frozen dinners in the refrigerator for up to a week before eating them? Given that this is "Seasoned Advice", my question may be considered blasphemy, but I'm going to take a chance anyways as the good people here are likely best suited to know the answer. ;) Is there any harm in storing store-bought fro...	I wouldn't recommend it for a couple of reasons: Food in general degrades much faster in the fridge than in the freezer, so you risk spoilage during that time. Most prepared foods are not recommended to be stored that long in the fridge. Most "do not thaw" meals are designed to be cooked from frozen. So you're not ...
Does meat (Black Angus) caramelize just with heat? I follow a famous chef in Spain. He uploaded an Instagram Reel showing a quick recipe: Black Angus burger (smash burger), cheddar cheese, truffle cream, fried egg and chips. Watch short video in here. So the thing is that on the first step, he says "Black Angus" (whil...	He's not referring to the kind of caramellisation you see when you make caramel, he's referring to the Maillard reaction between amino acids and reducing sugars that is responsible for among other things meat and baked goods browning.
How do I make my food taste like leftovers I find that when I make stews, casseroles, curry’s etc. that they are much nicer after a day or two in the fridge. I understand that it “gives the flavours time to meld” etc, but what actually happens? Is there a way to make it happen first time round?	I think that your thinking in terms of "leftovers" is what is tripping you up here. Cooking food involves tons of chemical changes, and some of them happen best on the stove, and others need a long period of resting time. If you have a recipe which tastes better on the second day, then all you have to do is to plan to ...
Is a portable Wok burner safe (indoors) My Condo only has an electric stove, an no gas lines. I was looking to get a portable propane burner for a wok, so that I could effectively cook (I use it daily). Is this something that is safe to do inside? I've seen things like this use professionally, but as I do it personall...	It can be safe - people use gas burning stoves inside on a regular basis. The one thing you must do is ensure that there is adequate air-flow in your kitchen so as to prevent the build-up of carbon monoxide. This is as simple as leaving a window partially open when cooking. Another concern would be how stable one of th...
Are these canned dolmas safe to eat, why are they pink? My canned dolmas (grape-leaf wrapped rice) are marked as expiring in 2023, but when I opened them they both had pink spots and the oil that pours off had some pink watery color to it. The discoloration only occurred where the rice was exposed to the oil, if you p...	It appears to be tannins from the grape leaves. The water in my jars of grape leaves is usually colored slightly red. It makes sense that the rice would be stained pink where there is contact with the leaf.
Does the preparation of chicken liver mousse require force feeding of chickens? The force feeding of ducks or geese required to prepare foie gras (French "fatty liver") is widely known and banned in some states. I was at a restaurant last night which offered "Chicken Liver Mousse." It was creamy, delicious, and quite ...	There's no need to force-feed the chickens. Chicken Liver Mousse is just a posh word for a smooth paté, with sometimes a bit of extra aeration. For every chicken, there's a chicken liver. The world eats a lot of chicken these days, so there's a lot of chicken liver to spare. All you need to add is butter for the extra ...
Adding cayene early makes it less hot I have a favorite jambalya recipe. I usually saute the trinity (celery, onions, green peppers) for a short while before adding garlic and then a longer while later I will add my Cajun seasoning. For some reason the other day I did it differently and added my Cajon seasoning to the...	Cooking over high heat causes capsaicin (the hot chemical in chiles) to break down and to vaporize, leaving less in the finished dish. There's a huge difference between cooking in water at 95C vs. in hot oil at 150C; simmering only causes losses of up to 1/4 of the capsaicin, while frying can cause much greater losses,...
What are these clear parts in beef steak? I can identify the large white strips as inter-muscular fat, the red meat as muscle, and the small white parts throughout the muscle as intra-muscular fat, but what is the clear tissue (circled in orange and blue)? Should it be removed before serving?	This looks like gristle. I wouldn't go hacking at the steak just to remove it. If the eaters don't like it, they are free to cut their steak around it and leave it in their plate.
Does 100% pure honey expire? The bottle has a best by date. The bottle has been stored in a cool dry place away from sunlight. Does anyone have a clue? I know they discovered honey thousands of years old but that is probably a very specific type.	Yes, honey last "forerver". It might crystalize overtime , but you can liquify it with a little bit of heat. https://www.smithsonianmag.com/science-nature/the-science-behind-honeys-eternal-shelf-life-1218690/ As always, if you do not feel safe eating something, just throw it.
pickled cucumbers seemingly lasting "forever" My girlfriend's grandma has made pickled cucumbers for decades and distributed them to her whole family. They are delicious, despite the jars looking like swamp water. On one occasion, we got her some new jars and she later said that the older jars were better because they...	I have to admit I am speculating a bit here. Your pickles are fermented, which itself is a form of preservation. The type of fermentation taking place is likely acetic, since the added vinegar could work as a starter, but it's also possible that you have a lacto component. It depends on the proportions of salt and vine...
Making cheese without rennet What can I use in place of rennet to make mozzarella cheese? And what cheeses can we make without rennet?	You cannot make mozzarella without some form of rennet. It can be natural rennet, synthetic, or vegetable-based rennet, but you need it to get the correct cheese texture. This goes for the vast majority of cheeses. The only ones you can make without any type of rennet are the soft, heat-and-acid-set cheeses such as r...
Is it OK to reheat my spaghetti sauce over & over? My spaghetti sauce is made with fresh tomatoes, ketchup, garlic, some vinegar, and some basic seasoning. I've been told it's not good to reheat the sauce over & over, but I'm making this for myself, 4 servings at a time, so the most reheats 1 batch would get is 3, and...	Food safety wise, you want to minimise the amount of time the uneaten sauce spends in the "danger zone", 4-60 degrees Celsius. When you repeatedly reheat and chill food, every time it chills it spends some time (depending on how you chill it and the container you store it in, but usually at least an hour) in the danger...
What is acceptable tolerance for heat distribution in frying pan I have purchased a crepe pan but I think my question applies to any frying pan. In my case I'm on halogen as a heat source but I don't believe that it matters too much. I think the goal is for pans to distribute heat evenly. I appreciate there is like hu...	You say the heat source doesn't matter, but it's probably the biggest effect. Gas tends to give a hotter ring, possibly with a central burner giving a central hotspot on big burners. Electric (resistive) depends on where it makes good contact - and both pan and ring probably aren't perfectly flat. Induction should be ...
Is it okay to wash a plate at a later point? After reading: Do the dishes: Why you should keep up with the washing up - ABC News And especially: "You will end up with a lovely bacteria soup, then you will stick your hand in the sink to pull the plug out and do the dishes, and if you don't wash your hands properly you...	That quote sounds like they're assuming you fill the sink with water and leave dirty dishes sitting in the water. That seems gross. And of course you should wash your hands after doing the dishes, regardless of whether you washed your dishes immediately or let them soak first. I frequently leave dishes to soak and wash...
When should I add the garlic to a roasted leg of lamb? I'm going to roast a leg of lamb. Here is how I plan to cook it: Cover it with kosher salt Let is rest in the fridge for two days Make 10 or 12 slits, and stuff them with garlic sort of like this recipe. Cook Would there be any benefit to putting the garlic into...	There's no benefit to putting the garlic in as slices from a flavor point of view, it's the cooking that brings the garlic flavor out. I've found that no matter how you do it the garlic flavor pretty much stays with the garlic rather than spreading throughout the meat - you don't get some even garlic hum throughout, in...
How to (cheaply) grind wheat berries for home bread making? I've never made wheat flour before, though I bake bread regularly. I'm considering using my KitchenAid blender to grind my hard white wheat berries, but am worried I would harm the blender. I use about 7 cups of flour per week, so hand-milling might be too la...	You can get a carona mill for under $50. It looks like this: But you are likely going to work pretty hard, and have to do plenty of sifting. I have one and it is fairly inconsistent, as the plates and mechanism are hard to dial in, and have a tendency to loosen. It is good enough to get you started with some experime...
No-egg egg-wash Is there anyway to get sesame/poppy/etc. seeds to stick to a loaf of bread without using an egg wash? A family member with an egg allergy means that I cannot use eggs anymore.	You can brush with melted butter, oil, milk, cream, honey, maple syrup, yogurt...water would even likely work.
How can I get a thicker coating when enrobing something in chocolate? I'm trying to make dark-chocolate-covered marzipan balls, using Valrhona Guanaja 70%. My problem is that the chocolate coating is too thin; the end result has a) too low a ratio of chocolate to marzipan, so the flavors aren't balanced, and b) a hole...	The first suggestion is to let the chocolate get cooler - which will help in two ways: Less runny material from the start and less time until the chocolate starts to set, resulting in less runoff overall. Yes, it means you will be walking that fine line between just right and too firm, but my favorite trick for that is...
Adding chili powder to a dish makes it dark black Chili powder was homemade, Chilies were dried and sent to nearby mill to grind and make it fine. When I started using this powder it makes the dish black and it looks black but tastes fine. Wondering what contaminated the powder, does anyone have any similar experience...	I make my own chili powder by drying (already dried) chilies in the oven till crispy. I then add them to a food processor and grind them to a rough powder. The result is a very dark chili powder that will often darken what it is added to substantially. If I cover a steak with it the steak is blackened. Adding it to lig...
What dough recipes are suitable for "shaping" with a piping bag? I have made cookies based on this recipe, and we have really liked the taste. The appearance was not ok but not perfect, partly because my make-a-ball-and-flatten technique is not great (the outcome is not 100% round), but also because the dough started ...	I can't answer the question about piping so much (but see my comment about recipes meant for cookie presses), but I think I can help you with your problem. Depending on how firm the dough is, you might be able to reduce the time that it takes to shape the balls, and thus increase the number of balls that you can shape ...
Is there a way to dilute oil? I like to drink protein shakes, but I find that it's very hard to dissolve the protein powder into water or milk. You get clumps, and unless you want to get your blender dirty or spend ten minutes whisking you're out of luck. Recently I've started experimenting, and I've made some discove...	It doesn't actually dissolve. It disperses (easily seen as some will eventually settle out). The distinction is important, as dissolving could be solved by time or heat. A few things may help when mixing with water (or milk): Make a paste with the powder and a little water, then dilute (this is what I do for protein s...
Is there residual alcohol in various vinegars? How much, if any, alcohol is left when vinegar is made from alcoholic products? Does this differ between different types of vinegar, such as malt, red wine, white wine and spirit vinegars? The context is a desire to absolutely avoid alcohol. This includes de-alcoholised ...	Yes, there is some alcohol in vinegar. Estimates of Ethanol Exposure in Children from Food not Labeled as Alcohol-Containing, Gorgus et al., Journal of Analytical Toxicology 2016 discusses a range of sources of alcohol exposure, some of which might be surprising. Among them is white wine vinegar, which is quoted as ha...
Why did my oatmeal and raisin cookies end up tasting soapy? I've made oatmeal cookies twice, and both times they have ended up tasting "soapy" and a touch bitter - the first time really strongly, the second less so, but still badly enough that I have to throw them away. The details of the first attempt are lost to tim...	Soap is effectively a base (eg baking soda) reacted with a fat (eg oil). Also, heating baking soda can cause it to convert into sodium carbonate, which is a much stronger base. I would suspect you're on the mark with suspecting the baking soda. The recipe calls for only a quarter of a teaspoon, so it would be very easy...
Dumping hot water without steam burns Does anyone know a technique to prevent rising steam from burning you when you are dumping hot water into a sink? For example, putting a strainer into the sink and pouring off water from spaghetti. The rising steam hits your hands and face. I have tried running cold water into ...	Do not hold your hands (and especially not your face) over the strainer. Hold the pot to one side, and don't turn it upside down, just tip it. If you need to look over to be sure the water is headed to the right place, pour slowly until you've established that, then move your head out of the steam and pour more quickly...
How is this lasagna pasta supposed to be cooked? I will try to do lasagna and I have doubts about how to deal with the pasta. The bolognese and bechamel sauces are fine (at least I know how to approach them). The problem I am having is with these "pre-cooked" lasagna pasta sheets (this is in France, Barilla is a very ...	Barilla say their lasagne is no-cook (not all lasagne is), so I can only assume they expect you to make your béchamel with 900ml milk, then use a jar of their bolognese sauce in the alternate layers. It's a tad lacking in precision, for sure. Personally, i'd just search a no-cook lasagne recipe online, as the liquid ba...
Swordfish Ceviche I messed up my ceviche. I totally forgot to use frozen fish ( I used swordfish). I did The whole process until I realized my mistake. Should I throw it in the garbage? Or washed and freeze it.. or what.. please help	Obviously, you'll have made your decision by now, but for posterity: Swordfish is a deep-sea fish. As such, there are very few parasites that can cross over from its flesh to humans; pretty much the only ones are a few species of roundworm, the worst of which is the Anisakis worm. Swordfish are less prone to roundwor...
English mustard vs. "german" mustard I am from Germany and I want to cook a recipe that has "English mustard" in it. I don't really know the difference between different kinds of mustard. For example, the mustard I mostly use here in Germany is this one: https://www.bautzner.de/de/Produkte/Senfklassiker/Senf-mittelsch...	The German „Mittelscharfer Senf“ ist pretty wimpy compared to the average English mustard that looks deceptively similar. You need something that packs more punch, if you can’t get proper English mustard (the Coleman’s in the other answer is occasionally available in German stores), a Dijon mustard (Maille is a commonl...
Is there anything I can use in pumpkin custard to replace salt? I am on a strict low salt diet. Have been looking for pumpkin custard recipes and all have salt. If it's for flavor only, which spice(s) could I add or increase to kick it up a bit?	You can certainly omit salt from a pumpkin custard recipe. It's there as a flavor enhancer, to provide contrast to the sweetness. The texture of the custard will be just fine without it. Desserts without salt can sometimes seem insipid, but the mixture of spices in pumpkin custard should prevent that issue. I wouldn't ...
Can I dehydrate homemade sausage with a dehydrator? Is it safe to dry homemade sausages that have been cured with Cure #1 in a dehydrator instead of hanging them out to slowly dry? The dehydrator I have goes from 90F to 190F.	Safety concerns aside (although this is related), the issue with this approach is case hardening. That is, the sausage, salumi, or whole muscle dries too quickly and unevenly. The exterior becomes too dry, while the interior is not dry enough. The hardening of the exterior, then further limits the drying of the inte...
Is there a reason to not grate cheese ahead of time? Suppose I know that I'm going to eventually end up grating all of my cheese. Is there a reason to not just toss it all into a blender and store it for later? To be more concrete, I'm particularly interested in the answer as it pertains to Parmigiano-Reggiano and Pec...	You should only grate cheese as needed, particularly the cheeses you mention. When you grate cheese you create more surface area. That is more surface exposed to air and oxidation, which will degrade the flavor and aroma of the cheese. It is also more prone to drying out further degrading the quality. The cheeses ...
Are any corn products in the United States made from nixtamalized corn? I believe polenta, corn meal, grits, and corn flour are not. But how about tortilla corn chips you buy at the supermarket? This is what I am looking for! I have a link to a quora question that I believe is wrong in that it says most corn products ...	Masa Harina is nixtamalized corn flour, as is anything made from it. So, most corn tortillas you can buy are, as are premade tamales, sopes, etc. While you may come across varieties made from non-treated corn flour (be suspicious of anything bright yellow), most are treated. Corn/tortilla chips are a little bit more...
How can I hold a battered Mars bar in a deep fryer without leaving any chocolate exposed? I made a deep-fried Mars bar today. When I was initially lowering it in the oil I held it with tongs, and when I released, the part where the tongs were touching had left the chocolate exposed. I hurriedly fished it back out, hol...	Put in on a stick. Depending on the size of the bar a toothpick may be sufficient. Just make sure the batter covers the stick a little where it goes into the bar.
Identifying a type of Pizza Topping I was looking at the tiny nation of Brunei on Google Maps, and I noticed they have a Pizza-Hut there, not too many details but a few photos were attached and there was a Pizza that I didn't recognise, although I must say it looked rather intriguing! If I'm totally honest, I don't ev...	I can understand your confusion, but this is assuredly not a dessert pizza. The white circles of sauce, while they look like icing in appearance, are actually Ranch Dressing. For comparison, here is a pizza that someone made themselves on Reddit. While I wouldn't say it is common to put ranch on pizza, it is definitely...
What is meant by "skim" a caramel? I am trying to make caramel ice cream from the Silver Spoon. I'm not entirely sure what they mean by the word "skim" at the start of the recipe: Put the sugar (100g) in a pan with 1 tbsp cold water and set over a low heat until it has melted. Increase the heart to medium, skim and, ...	I am also rather puzzled by it, but I must also say that the recipe is somewhat unusual. There is the dry method for caramel (sugar only) and the wet method (sugar dissolved in sufficient water), I have never seen it done with such slight wetting of water though. So I am not that surprised by the further irregularity. ...
What would result from not adding fat to pastry dough? I'm preparing some form of pastry. The usual ingredients: flour, water, and shortening. What would happen if I don't add shortening?	You'd end up with something somewhere between unleavened bread, pasta & laminate flooring, depending on what else you did with it. The first two are what you'd get if that's how you treated them, the last is what you'd get if you thought you were going to get shortcrust pastry ;) Late edit This started out as one of my...
Is there any benefit to mixing bread dough by hand? A lot of bread making guides recommend mixing the dough by hand (as opposed to a wooden spoon, dough whisk or electronic mixer). Is there any actual benefit to the dough from this method? Or is it just a tradition?	You can achieve great results by hand or using a machine, it's a matter of technique. I prefer kneading by hand as it has the advantage that you can feel the texture of the dough change, and through experience you know when a dough is right. Hand kneading also is good for gauging the hydration of the dough, as you can ...
Are these Indonesian milk products cheese, yogurt, or curd? In Indonesia there are various traditional milk products (excluding tofu, which is made from soya milk, which isn't really milk at all) This is one I found on an Indonesian e-commerce site: This is called 'susu/dali/bagot horbo/kerbau' ('milk buffalo' in Bat...	As for the background of the question - no, there is no "reasonable boundary", and it would be highly irregular to have one. Linguistic categories (as opposed to, say, mathematical sets) always have clear centers and partial membership, which creates fuzzy boundaries and a lot of overlap. Especially in cases such as yo...
Weird air pockets/bubbles on bottom of cake I've been baking this recipe for over a year now, flavour and texture are wonderful, the guests love it but half of the time I get these air pockets on the bottom of the cake. The air pockets appear at the center of the bottom and also at the sides. Sometimes they're barely ...	That happened to me as well. Luckily it doesn't change the taste, but it is annoying! It comes from air pockets which formed because you whisked/mixed your cake batter too intensely, and/or for too long, which creates air bubbles. So first, it is best to mix your ingredients delicately, try to avoid incorporating too m...
How do I increase the amount of store bought peanut butter from 1/2 cup to 1 cup in a peanut butter brownie recipe? I have a chewy peanut butter brownie recipe that uses 1/2 cup JIF peanut butter. The recipe also includes 1/3 cup butter; 1 cup flour; & 2 eggs. I want to increase the amount of peanut butter to 1 cup, s...	It is possible to substitute regular butter with any nut butter (like peanut butter), it will add a nutty flavour of course but this shouldn't be an issue since there's already peanut butter included. The difference is the fat content however, have a look at this post that explains it quite well. They mentioning adding...
Blackstrap molasses vs regular molasses I'm aware of how molasses and refined sugar are made from sugar cane and how brown sugar is white sugar with molasses added back to it. But -- how "different" are the three grades of molasses (light, dark, and blackstrap) when they can be used together with sugar? I understand l...	Blackstrap molasses isn't exactly just light molasses with less sugar. It's been cooked for longer during the refining process, leading to more Maillard browning. But that's not a major effect. If you add some sugar and a bit of water to blackstrap molasses, you'll basically have light(er) molasses.
Does liquid smoke differ in intensity from brand to brand and if yes, how to compensate? Does the intensity of the flavor of liquid smoke differ significantly from brand to brand? If yes, suppose I'm following a recipe that calls for a certain amount of liquid smoke. If the brand I'm using is different from theirs, th...	Yes, I have seen gigantic differences in potency. There’s not much you can do about this; if possible, try to use the same brand as the recipe refers to. A saving grace is that liquid smoke doesn’t need to be cooked to release its flavor, so you can be conservative when adding it initially and then add more near the en...
Are non-brisket cuts suitable for corned beef? I was about to make corned beef brisket again, but I just realized that perhaps brisket is traditionally used only because it used to be the cheapest cut available. Eye of round for instance is currently half the price of brisket, but it has far less fat and that might si...	I successfully sous vided two 2kg inside rounds: One I cooked for 36 hours at 160°F, and the other for 10 hours at 180°F. Slow cooking lost 28% of the weight, while fast cooking lost 36% and made the meat much denser and dryer. (This demonstrates that it's temperature that forces out the juices, not cooking time.) Bec...
What to add as extra starch for a burger? A classic burger consists of a beef patty, some salad/ tomato/ onion, a burger bun and some sauces. That already has all the components of a well balanced reasonably healthy meal but a typical burger bun doesn't provide much starch. The classic solution is to take an order of ...	One option would be a hash brown - that's mainly potato, so starchy and tasty. It's like putting the fried in the burger. You could also add another layer of bread of some sort, as in some commercial double burgers. If you actually want to get closer to dietary guidelines, you'll need to up the veg. Veggie/vegan burg...
Yogurt has stopped thickening properly I've been making yogurt for a bit less than a year, in a multicooker. My first starter was a single-serve cup of skyr, but since then I've just been using the last of the previous batch as the starter for the next. However, for the last few batches, I've been getting much more cl...	That happens sometimes, it means that the ecological balance in your yogurt has shifted to some less tasty bacterial strains. There is even a small chance that you picked up something slightly pathogenic. There is neither a need nor a practical way to shift it back to the original strain. It is best to start with a new...
Name of this jar? I love this jar for making sauerkraut. Its mouth is as wide as the jar which makes stomping sauerkraut much easier than Ball/Kerr jars. Its glass is thicker than Ball/Kerr jars as well. I bought it at a flea market while visiting Dalton Ohio so there is no one to contact to get another jar. That ...	The clips look a lot like my Weck jars. Here is one with a fermenting lid. However, I don't see the fermenting lid on the Weck site.
DIY Baking Steel? I am interested in baking on a baking steel. I was wondering if there is an inexpensive DIY way to make one out of steel plate purchased from a local metal retailer or if it would end up costing the same as purchasing a baking steel as a finished product? I found one DIY page on the web at https://ww...	Steels are alloys of different compositions of iron carbon and other metals. Not all steels are considered safe for food as some contain metals or additives that could in some circumstances leach into food, so not just any steel will do. Baking steels are usually made of A36 steel or stainless steel: A36 is not stainl...
How to master homemade pasta? I've made my own pasta for the first time today. While the results were far from bad, it was not perfect. It looked a little bit too "fluffy" when compared to store-bought pasta (I mean the more or less fresh ones you get at the refrigerator and not dried) and once it was cooked it grew t...	Serious Eats had a pretty thorough discussion of this a few years ago: https://www.seriouseats.com/2015/01/best-easy-all-purpose-fresh-pasta-dough-recipe-instructions.html They discuss how different egg white / yolk / water proportions affect the pasta, and also touch on some other issues that you mentioned (like salt...
Bread maker - is this even a collapse or did it not get started? I have used the machine successfully several times but something went very wrong today. My machine is an Oster. The top surface is powdery and underneath it is as hard as a rock. Almost looks like power was lost part way through. We did hear it operating...	That looks like a measurement error. Not nearly enough liquid.
How should fully cooked refrigerator stored chicken be reheated to retain moisture? Why do instructions to reheat already properly cooked and stored chicken say to check internal temperature to 165 if you want to warm it up? The logic escapes me here, does anyone have a clue they can share with me? The chicken has bee...	Fist, what do you mean by "proper?" If your chicken was correctly cooked, then chilled to refrigeration temperatures within the window for food safety, and stored within the window of safety, you can obviously eat it directly from the refrigerator...or warm it and eat it. No significant bacteria are going to grow, fo...
Why braise pork in milk? Just reading how a high end caterer is fielding requests for pork in milk for Christmas dinner. I've never heard of that. What advantage does braising pork in milk give?	Maiale al latte, or milk-braised pork, is a classic northern Italian preparation, with variations in Tuscany, Veneto, Bologna, among other locales. Some claim the lactic acid tenderizes the pork. I don't know about that, but when done correctly (IMHO), the milk caramelizes, often curdles, and becomes a delicious, albe...
Yellow tail tuna (hamachi) -- is it possible that the sweet taste comes from sugars present in the fish's flesh? It feels like this might be a stupid question but I can find nothing from googling this and in my experience, anything that tastes sweet tends to have sugar or sugar substitute.	Meat/fish do not contain significant carbohydrate - glycogen is the sugar found in meat, but it is stored in the liver, which DOES contain carbohydrate, though not necessarily sufficiently for liver to be perceived as sweet. Fish tastes sweet because of free amino acids. Free amino acids are not to be confused with pr...
Resting meat - room temperature and bacteria Many cooks/chefs recommend resting meat. There's a saying of "rest for the same length of time it was cooked". For steaks this is fine, a 6 or so min cooking time means 6 mins at room temp is okay. But what about a full chicken or turkey? Depending on the size, they're cook...	There is a rule of thumb This is not the full story A cooked turkey should be at 72C. When you take it out of the oven it will start cooling down. As it cools into the 40s bacteria will have good conditions to grow. The turkey is sterile because of cooking but bacteria can attach to exposed surfaces. Cutting the turk...
Pour over coffee : what is needed for a good pitcher replacement? My pourover coffee pitcher just broke. Its the second time it does this this year, so i guess the maker of this pourover kit is making flimsy glass for their pitchers. So is there a good replacement for those kinds of pitchers? What is important in a r...	There are plenty of pour-over coffee funnels with a flared bottom so the funnel can sit on top of a normal pitcher, carafe or coffee cup. So presumably the pitcher doesn't need to cover the sides of the funnel. Try using a mason jar or any similar heat-resistant container that the funnel fits into the mouth of. If you...
How to get flavours to infuse into rice When I try cooking some asian rice dishes, Nasi Lemak, or Hainanese Chicken rice, I always add the "active ingredient" straight into the water used for boiling the rice (Coconut milk and sesame oil respectively in these cases) When cooking they smell really good, however when th...	Nasi lemak means fat rice. The fat is from the coconut milk, which is up to 20% fat depending on how you make it. The fat will change the flavour and mouth feel of the rice but it is not particularly going to give a strong flavour . The nasi lemak needs aromatics in the rice. These would be lemongrass, ginger and panda...
What are these brown lines in my apple? Any ideas on what’s going on in this apple? I cut into this apple and it had these small brown streaks. The apple itself was firm and looked good on the outside with no obvious spots or bruises. I accidentally ate a small piece and it tasted normal and sweet. It doesn’t look lik...	From Ask An Expert: These symptoms are characteristic of a physiological disorder called bitter pit, which is the result of a calcium deficiency. This may be the result of inadequate calcium in the soil. Bitter pit does not necessarily indicate low soil calcium, although consistent bitter pit for several years certai...
Recipe word for "not trimmed" I'm trying to write up a recipe by weight and include both the "cleaned" weight and the "uncleaned" weight. I can't find a good word for "uncleaned" and I'm hoping someone here knows one. "Raw" means "not cooked". "not cored or skinned" is awkward. For example: 60 g celery, trimmed (st...	You don't need the "uncleaned" word there at all. All of the qualitative amounts are just approximates, so "(about 1/4 onion)" works fine.
Why are Built-in/Wall Microwaves Above Ovens when Stacked? I've noticed that stacks of built-in/wall ovens and microwaves are almost always installed with the microwave on top and the oven at the bottom, regardless of whether they are single or separate appliances. This seems counter-intuitive to me for at least these...	Three reasons: The microwave oven itself is lighter than the conventional oven, and putting the lighter item at the top makes good construction sense, especially for freestanding oven/range/microwave units. Such freestanding combo units were a lot more common in the early days of home microwaves, so folks got used to...
Which measuring scale should I buy? I am trying to buy a measuring scale so that I can stop using cups and start measuring by weight. I’m personally not sure which to buy. Here are two options: Can some experienced bakers out there tell me which would be more convenient (in terms of time, dirty dishes, durability etc...	Get a flat one. You can put a bowl on the flat one & use tare weights*, or even negative weights (put a full pack of something on it then spoon out -150g etc. The one that's got a built-in bowl has you locked into that system. It also takes up a whole lot more space. Personally, I like the completely flat, single surfa...
Lactic fermentation related question: Is there a relationship between pH, salinity, fermentation magic, and heat? I am trying to figure out if there is a way to abstract out heat in the Lacto fermentation equation. In fact, I am not even sure if heat is part of the equation. I know there seems to be a relationship bet...	Your question is missing the word 'bacteria'. All bacteria have a growth curve. These will vary quite a lot by species. This is the growth curve for salmonella As you can see the growth peaks around 40C, and there is no growth at 47C. Salmonella is a pathogen, and we store food at low temperature to inhibit the growth...
Grilling on an iron fire pit While walking home yesterday, I found a discarded fire pit (I initially thought it was a portable grill, but then then realized that it had only a mesh cover). Some details: it's essentially an iron bowl with no bottom vents the lip is ~23", including the outer rim. ~22" excluding it the ...	This can easily work as a grill. A cover is not necessary. You simply need a grate that fits over the surface. I would go for a grate that fits over the rim, you don't want to worry about shifting and balance while cooking. Holes in the bottom for air flow would be nice, but again, not necessary. Start a fire, burn d...
What is the physical effect of sifting dry ingredients for a cake? I notice that for recipes that call to sift the dry ingredients, most usually cakes or cupcakes, there is a noticeable difference in the batter after the wets have been incorporated. What are the physics for sifting dry ingredients? How does this proc...	Originally, before flour was as processed as it is now, sifting helped remove things like twigs and other contaminants. Sifting just helps remove clumped up dried ingredients (flour, powered sugar, etc, ) so that when you add in the wet ingredients you do not have to mix too hard to remove the clumps. Edit : When mixin...
Can I bake cookies without baking paper? I just returned from the store with all the ingredients for baking cookies, and now I notice that I am out of baking paper. Is there some common household item I can use instead (Regular paper? Tinfoil? Just put them on the raw baking tray?), or do I have to make another trip t...	First of all, if your baking sheet is nonstick you may not need baking paper at all. If it is not, then either directly greasing the baking sheet, or putting tinfoil on it and greasing that works reasonably well as a substitute.
Stop marzipan drying out during storage (eg. on Battenberg) I bought a Battenberg cake and ate it over the course of a couple of weeks. To try and stop the marzipan wrapping drying out I stored it in clingfilm; however, after a week, the marzipan had still somewhat dried out and become more brittle. Am I missing a t...	Chill it in the fridge for an hour or two (aids slicing) before you open it, then slice it all immediately. Wrap each slice separately & freeze. I'm not sure I'd want to eat 2-week-old sponge cake whether it was wrapped in marzipan or not, kept anywhere except a freezer. This type of product is only shelf-stable until ...
Can you use woks on an electric induction cooktop in an apartment? Can I use woks on my electric induction cooktop at home? My guess is NO. Because woks are designed for Chinese restaurant gas ranges with tremendous BTU, and woks must rest inside the range and the flame envelops the wok. If I use a wok on electric i...	Yes, but it depends on your wok and your induction stove. First, please understand that Cantonese restaurant cooking, with the huge 150,000 BTU gas burners is not Chinese home cooking, nor is it what "woks were designed for" (discussion in video). Those really are a restaurant-only thing, just like a 100,000 BTU salam...
White sugar vs refined sugar What's the difference between white sugar and (pure) refined sugar and which one is better for baking?	These are technical terms that are meaningful only in the original Thai. The English translations are meaningless and have no relevance to cooking. http://www.ratchakitcha.soc.go.th/DATA/PDF/2552/E/132/15.PDF So you should say 'น้ำตาลทรายขาว' ('white sugar') and 'น้ำตาลทรายขาวบรสิทธุ' ('refined sugar') น้ำตาลทรายขาว is...
How much does a tuppenny loaf weigh? I recently found an old recipe dating from (we think) the mid 19th century. It states to, "grate a stale tuppenny loaf". How much is that? Pounds, ounces, kilograms -- I haven't been able to find a weight that I can use, and none of my older relatives know. Location could be Cor...	Depends when. https://en.wikipedia.org/wiki/Assize_of_Bread_and_Ale The price directly related to the cost of the wheat so would have fluctuated over time, and even where the bread was sold. There were also several types of loaf. I think this would typically refer to white bread, the most expensive. This is from 1765 i...
Does salty water become more or less salty after boiled? If I have water containing a certain concentration of salt and I boil the water to the point that I have, say, half of the initial water left, will the leftover half have a higher, lower, or equal salt concentration than the initial whole?	It will be higher. If (for example) there was 1% salt in a volume of water, then that water halved, you will be left with 2% salt content as only the water has evaporated. This is actually how salt is made commercially. Salt water from the sea or lakes is evaporated until no water is left, leaving just the salt residue...
If the supermarket farmed salmon says "Not for raw consumption" on the label, can I still use it to make sushi? I have done my homework and read several reputable sources on this (e.g. this). The consensus on sushi-grade fish seems to be There is no real "sushi grade". It is a myth. Follow certain guidelines Stick to...	Can I still use it for sushi/sashimi? Assuming you mean the standard raw-fish preparation method, no. When the label points out clearly not for raw consumption, believe it or not, it's not even worth the risk. Take my advice: Make some golden-brown crusted seared salmon!
Different ways of making the gravy in butter chicken.. which is better? Can someone tell me the science behind the following scenarios: a. Boil tomatoes, onions along with other dry masalas and then make a puree b. Stir fry tomatoes, onions along with dry masalas and then puree c. Make the onion, tomato puree and add ...	Your question is not totally clearly phrased, but basically you seem to be talking about three things: frying onions frying tomatoes toasting spices Separately spices can either be dry roasted or oil roasted. The interesting thing about oil is that a lot of compounds from spices are considered fat soluble. There is a...
Best method of cooking an Almond PearTart decoration/top layer I followed this recipe yesterday because I made an pear tart for today. I still have some time to do the top layer but the recipe did not explain anything after that (or I missed it): Pears, milk, flour, almond, sugar, eggs and salt AND 2 PEARS FOR THE TOP...	Okay, maybe I did not explain properly what my problem was in the question, in which case I apologise. An already baked pear-almond cake recipe did not specify what to do with the top layer, so I baked it regularly without adding regular pear on top of the batter before baking it. As a result, I thought of making an im...
Help identifying a tea I was given a tea that my understanding is came from China (so I can't go to the store and get more). I am interested in getting more, but don't know who sells it (if I can buy it online) or even what type of tea it is. The tea comes in a metal box, with a pressure-fit lid under the decorative o...	This container is awfully ambiguous, as are the tea leaves. What I can say is tentative, but I am confident enough to post an answer: it's probably black longjing-style tea, made from lower grade material. Finding a direct comparison image is not likely to happen. What follows is why I think I'm right. But bear in mind...
Is there an English word for the Spanish pepper called Ñora? Is there an English word for the Spanish pepper called Ñora? I have translated the following from Wikipedia The ñora is a cultivated variety of Capsicum annuum or pepper, called "bola" in Alicante and Murcia, where it became popular. It is small in size, ro...	Almost certainly not. They look and sound a lot like cherry peppers, aka pimiento peppers, but are apparently a distinct cultivar. With the exception of commercially important (“Maris Piper”) or widely renowned (“Honeycrisp”) names, cultivars tend to be quite local in penetration, and are unlikely to have translations ...
Does soaking candied fruit in bourbon change the taste? Recipe for fruitcake cookies calls for soaking candied fruit in bourbon overnight. Does this change the taste? Texture? Why do it?	Soaking dried fruit (in alcohol) is usually to soften it and deliver some flavour. The same should be true here: It would have that effect with some candied fruit (citrus), but others probably wouldn't take up much liquid (cherries). The flavour may still change. If avoiding alcohol (or the expense) orange juice is of...
Problems deep frying on induction stove I recently bought an Aga Rangemaster 90cm range cooker with induction cook top. The oven and hob are great except when attempting deep frying, which seems not to work. I have nothing but induction compatible cookware. The pans initially heat up fine, but refuse to come up to any...	While I can't say exactly what the issue is there are some possibilities: Induction compatible doesn't mean ideal for induction. I've had pans which are compatible, as in they work, but they don't heat up well. Only ferrous metals will get heated by induction, many pans are a sandwich of metals with a ferrous base, ho...
When trying to fry onions, the edges burn instead of the onions frying up When I fry onions, the edges burn and the onion never crisps up when I am using my fry pan. Looks similar to this: What am I doing wrong? New cook here. Thanks!!	This depends on the result you are looking for. I'm not sure if you want onions that are crispy or caramelized. You describe wanting them to be crispy, but it looks like the attempt pictured was aiming for caramelized. For onion crisps, you need to deep fry in plenty of oil, as the comments suggest. You should take ca...
Taste difference of bottled beer vs. canned beer I think that the taste from a canned beer is different to the taste of the bottled beer. The same I experience for soft drinks. Is my sensory system distorted or do I suffer from an illusion? Can this be true at all / could this be explained somehow by the used material...	According to the only study we have(PDF of original study) on the topic, it does not make a difference whether beer comes from a bottle or can. In this study, participants who were shown the bottle or can had a preference for bottles, but participants who were not shown the beer container did not. Results from the bl...
How is unsweetened plant-based yogurt possible? For plant-based (soya, almond, cashew, etc.) unsweetened yogurt, how does the yogurt bacteria grow and develop without sugar? From online recipes for soya yogurt, one tablespoon of sugar per 1 liter of unsweetened soy milk is needed to promote bacterial fermentation. As...	Actually, the yogurt cultures, usually some strain of the group N Streptococcus and Leuconostoc species, mesophilic cultures, converts the lactose into lactic acid, which gives the diary product it's tart taste. Furthermore, bacterial enzymes transform the milk carbohydrates into oligosaccharides, some of which have pr...
Can I hang cast iron pots and pans to air dry? I normally use chain mail and warm water to clean my cast iron pan, then dry with a paper towel before stashing away in a cupboard. If the pans are well seasoned, is there any potential rusting issues with simply hanging them up to air dry?	The way you have worded it, the risk can never be reduced to absolute zero, so there is some potential risk. But the probability of rust happening is very, very low, so in practice, you can do this for ages and not experience any problems. Also, if you do, you can just strip and reseason. Also there is an option you di...
Should I be reducing salt amounts in recipes if cooking with tap water that has passed through a salt based water softener? Should I be reducing salt amounts in recipes if cooking with tap water that has passed through a salt based water softener? Or is the amount of salt from the softener negligible? I'm probably ove...	No Water softeners do not add any salt to the water. They use the sodium from the salt, not the salt itself. This is known as an ion-exchange process If your softened water tastes at all salty, you need to check with a maintenance engineer. In 'health' terms, there is a slightly increased sodium content, but in flavour...
Gluten-free replacement for all-purpose flour in fried fish batter? Recently, I've found a few good recipes for a frying batter for a fish. Unfortunately, all imply using all-purpose wheat flour. exp. https://akispetretzikis.com/en/categories/pswmia-zymes/koyrkoyti I'm looking for the closest possible (in terms of ta...	In general, if something is burning too quickly, you need to turn down the heat, and cook it for longer. As for recommendations for gluten free batters, there are plenty of gluten free tempura batter recipes out there that use rice flour. Although it's worth noting that tempura is usually only cooked to 'golden' in co...

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