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Can I substitute just yolks in a recipe that calls for a whole egg?
I have a cookie recipe that only needs one whole egg. Since I have lots of yolks from other baking, can I use 1 yolk with something else (like a Tbsp. of water) or can I use 2 egg yolks? | From Cook's Thesaurus Eggs:
Substitute 2 egg yolks for each whole egg. This is higher in fat, but works wonders in sauces, custards, and cream fillings.
I suggest you use two egg yolks, and perhaps slightly, almost unnoticeably, lower the amount of fat you put in the dough. |
Is there a non-alcoholic beverage that has bubbles like champagne?
When drinking champagne, my favorite aspect of the drink, is the endless bubbles floating in tiny streams to the surface along the edge of a champagne flute. I have very nice champagne flutes, but most sparkling fruit juices just don't have the same ... | Here, on the east coast of the US, there is a widely available, non-alcoholic, sparkling apple cider. The producer is Martinelli & Co. |
What should I do if I bought prime rib roast too early?
I have just purchased my Christmas prime rib from Costco (boneless). We are 13 days away from Christmas, so I think I bought it too early. Should I freeze it or dry age it on a rack in the coldest part of the fridge with salt and pepper crust?
Thanks! | Typical refrigerator temperature is a bit too cold for true dry aging. I don't think you will perceive much of a difference, even under ideal conditions, in only two weeks. So, for me, the decision is based on whether or not I want a prime rib taking up prime real estate in my refrigerator. I would freeze until a cou... |
Sea Urchin Roe (uni) -- is a mixed yellow and brownish color okay?
It is often very hard to even get uni in many places (which is blamed on sometimes weather and/or sea otters) and even when I can order it, it is not of uniform golden color but sort of mixed. I suspect this might be (my research yields) "vani" which i... | It should always be bright yellow to orange. The brownish hue you are talking of makes me worry about age and age equals increased bacterial content.
https://harborfish.com/what-is-uni-a-complete-guide-to-sea-urchin/ |
Shrinking pizza dough
I left a pizza dough (neapolitan pizza) that I prepared by fermenting for almost 24 hours at room temperature (in my house the temperature is between 17-20°C).
The problem is when I'm stretching with my hand, the dough shrinks back quickly. What can I do to resolve this?
250g Caputo white flour
... | Your dough should be fairly flexible by the time you are ready to stretch it. I regularly make Neapolitan style pizza, and use a long ferment. It sounds like you are on the right track, and your photo looks like a good start.
Each time you manipulate the dough the gluten structure tightens and the dough becomes more d... |
Any books that teach the science of Indian cooking?
Can someone please suggest good books to understadn the science of Indian cooking ? | You might be interested in the new release The Flavor Equation: The Science of Great Cooking Explained by Nik Sharma, a molecular biologist from India. I haven't read it, but the table of contents, reviews, and the author's previous work suggest that it has a heavy emphasis on Indian cooking. |
whats biggest joint of lamb I can use in a 3.5L slowcooker
Im looking to buy a slowwcooker. Whats the biggst joint of lamb I can put in a 3.5L slow cooker. | You can use a slow cooker for as big a piece of meat as will fit in it and still allow the lid to close. There is no strict need for extra room in the crock.
That said, you will probably want some extra room for spices, stock, et cetera. But so long as you can physically fit all your ingredients, it'll all work. |
Why does my pizza dough (and other doughs) go sticky on freezing and defrosting?
I make this simple sourdough pizza dough, with the slight variation that I weigh my starter. A half quantity does me 2 pizzas. So that's 150g 100% hydration starter, 125ml water, 250g flour, kneaded in a stand mixer and rested (30 minut... | There are several effects which I think are at work here:
starch hydrates over time. Sure, within an initial kneading, it already hydrates quite a bit, but if you leave it longer, it continues changing. (That's also why it is recommended to rest crepe batter). So the starch which was somewhat-dry is now completely wet... |
Can I bake a christmas cake in a cardboard box?
So, usually christmas cake recipes call for wrapping paper/cardboard around the cake to insulate it a bit. (See this question: Why should I wrap a cake tin in newspaper?)
I find myself lacking in newspaper but with a plethora of shipping boxes due to all the online purc... | While there is some possibility it could work, I wouldn't even try it. There are things that can go wrong, and many proven solutions to the problem. Replacing a bad hack (newspaper) with a worse hack (cardboard box) is not something I would be keen to try.
A list of preferred solution includes:
use cake strips
bake th... |
How much salt should I use for dry brining a steak?
I tried cooking a steak a few days ago. Having watched quite a few videos on YouTube, many of them suggested to salt the steak and leave it uncovered in the fridge for 24 hours or so, on a cooling rack.
Any video I've seen says to salt liberally, and that if you thin... | I've seen reference to 1/2 tsp kosher salt per pound. For a steak, I'll do a few hours at most, but more often salt right before cooking. For a roast chicken, I salt and leave uncovered in fridge for up to two days. For the steak, salting far in advance leads to a more "cured" texture that I don't enjoy. For the bi... |
Does cauliflower have to be parboiled before cauliflower cheese?
Most online recipes suggest parboiling. However, what are the benefits as it will be roasting for 30 minutes in an oven? | It might just be a timing decision.
Parboil it will take 20 mins in the oven. From raw, more like an hour.
Bear in mind how long it will take to heat to the centre whilst submerged in sauce compared to being boiled or steamed alone.
Some examples -
'Standard' recipe: parboil whilst making roux, add hot sauce to hot ca... |
tumeric as coloring for cookies
We want to make christmas short pastry cookies this evening and I can't find the food coloring. So what alternatives can I use to color the dough? Cocoa for brown, and what about other colors? Would be tumeric a good option? Or are there unwanted side effects such as orange hands or a b... | For redish/orange/yellow color carrots and beets are better option. They are sweet and already used as colouring agents in food so the taste won't be distinct as in turmeric (that in my tries only work well with cinnamon and a lot of it). Beet can also be used in concetration for deepish red and even violet
For brown -... |
Proofing pizza dough with an electric oven
I used to make pizza dough effortlessly when I had a gas oven. The pilot was enough to keep a warm temperature.
My last two ovens have been electric ovens. I have tried many approaches, including keeping a hot water bath in the oven with the dough, and leaving the light on.... | No, an electric oven is not especially well suited as a device for speeding up dough proofing.
The closest you can get is by turning the oven on at the lowest level, without preheating, and babysitting it. Provided that you have a standard, large oven, it is unlikely that you kill the yeast - but you really have to pay... |
Is Manganese Violet suitable as a food coloring?
Can I use Manganese Violet as a food coloring? It's safe to use in cosmetics, and I've got some left over, so I was wondering. Is it toxic, edible or actually palatable? Does it have a certain taste? And if it can't be used, are there other Manganese (not magnesium) Com... | As absolutely no-one uses it as a food additive, that should give you some considerable concern.
Aside from that, it's not water-soluable.
The Environmental Working Group (EWG) has a factsheet
Classified as expected to be toxic or harmful
Cameo* (a pigment/paint/colour authority) says this:
Hazards and Safety
Toxic.... |
How can I reconstruct my Grandmother's recipe from just ingredients?
My grandmother would always create her famous Sticky Buns every year around christmas time. Since she has passed, I would like to carry on the tradition. However, all she left behind was a list of ingredients. She had the process tucked away in her h... | I think that actually you already have all the information you need. Let's go through the questions you mention:
You can use whichever process you prefer. Any of the usual methods for making yeast dough will give you the same result here.
This is the wrong question to ask. Deciding on the baking time first and choosi... |
Do you fold or blend the olives in a fougasse?
As a variation from making focaccia with fried onions (impatience to spend 30 minutes frying onions, really), I experimented instead with sundried tomatoes.
It's a success, although I needed to keep a very close eye after switching low-broil on (to get a more interesting... | This is not so much an answer as it is a suggestion of what not to do.
In short, black olives are too humid. If they are mixed in with the dough, this humidity interferes with the proper baking of the dough, which will remain mushy around the olives. At the very least, the time you are used to will need to be increased... |
Why is this croissant dough not behaving as expected?
I followed this video recipe for croissants, but whereas the video shows a soft, silky dough that proofs beautifully, I ended up with a dense, dry dough that has not risen appreciably after 90 min. I measured with a scale and proofed the dough in a warm environment... | I am afraid that you will never know the answer. At least, from your description, there is no obvious cause for failure, and there is just no way to guess what exactly went wrong this one time. The recipe and your process seem fine and should work in principle.
Typical causes can be:
You didn't wait enough. You say yo... |
Base gravy for British Indian food - is it useful at home?
The UK has a lot of 'Indian' restaurants, which tend to be staffed by people from Bangladesh.
The menu will often have 100+ dishes available, which they need to cook using as few staff as possible, so it is my understanding that these will be made from a sauce... | As far as I understand, the base gravy is just something that is used to cook curries of all sorts quickly in a restaurant context, especially in BIR, British Indian Restaurant (I've not looked at other south asian curries)
The gravy is "curry" agnostic, it can be used in many different dishes.
When cooking a curry at ... |
Can I use a crêpe pan instead of a comal?
I've recently been given a recipe for tortillas by a friend, but it calls for a Comal, and I only have a crêpe pan, or a non-stick frying pan.
Are either acceptable replacements for a Comal? | Based on personal experience: yes. I'd recommend the frying pan over the crepe pan, because the frying pan likely has a thicker bottom and can just be left on low heat for an even heating surface. Rolled steel crepe pans develop hot spots if not moved around. In either case, you heat the pan dry.
Better than either ... |
Does authentic Italian tiramisu contain large amounts of espresso?
I see a lot of tiramisu recipes that soak savoiardi in pure undiluted espresso coffee.
Usually the recipe asks for a cup or more of espresso. As a person who regularly makes and drinks espresso, this seems way too much. It's both too much to prepare (8... | A typical tiramisu will serve a good number of people, so each serving is unlikely to have more than about a shot's worth of espresso. There's a limit to what the savoiardi will absorb so you'd struggle to get more coffee than that into a portion. Further, the flavour is diluted by the flavour already present in the sa... |
Why Did the Duchess Potato Collapse?
Thanks for the view. I wanted to make this (recipie):
Got this far (not quite as in the picture but OK for a test, didn't have the right size piping nozzle ):
And then when I put them in the oven they completely melted going down to a depth of about 10mm, here is a picture of a r... | Substituting olive oil for butter may have been part of the problem. Olive oil is considerably thinner. "Fresh cream" may also have been problem, since (depending on country) things labeled as "cream" may contain significantly more moisture than heavy cream.
I don't think that letting the potatoes sit overnight would h... |
What type of salt for sourdough bread baking?
I have a sourdough bread recipe that calls for either Real Salt or unrefined salt. I do not have either of these and I’m not sure if these salts are fine or coarse. I have Himalayan pink salt coarse for grinding, coarse kosher salt & Morton’s iodized salt.
Are any of these... | This may come across as a little cynical ;)
Don't believe the hype.
Salt is salt.
The difference between Himalayan, iodised & kosher is so small you'll never taste it. They're all 98%+ sodium chloride. To a 1Kg loaf you're going to add something like 10g salt.
As it will completely dissolve before you bake it, not even... |
I found a tamarind that was mostly powder, how do I avoid buying these?
As someone new to tamarind I'm learning new things about the fruit, and discovered something off in one (it was hallow with some black powder inside). Why did this happen, and how can I avoid purchasing a bad one again? | It sounds like you’re describing mold spores, which I’ve occasionally seen in tamarind. I don’t know of any way to check for this, short of cutting them open to check, but tamarind isn’t particularly expensive so you might just buy a bit more than you expect to need. Often people buy tamarind extract instead, which of ... |
Vegan crepes that don't fall apart when turning
When I make crepes I use eggs, flour and milk for the dough and tiny amount of oil for the pan. I usually use whole wheat flower. Sometimes half-white half-whole wheat. They always end up very thin and perfect.
Replacing milk with various liquids (soy milk, almond milk.... | First be wary of language barrier. In some regions/countries people are making crepes and calling tham pancakes. What in US is called pancakes in some regions/countries call for buttermilk and is called (for example) "Racuchy".
Anyway - use aquafaba. Just yesterday I made some crepes with it. They are nice, soft, "roll... |
I want to halve a cream cheese cake recipe, how do I adjust the pan size, so I can keep the same cake height?
I found a 9 inch cream cheese cake recipe I want to try for 12-15 people and I want to halve the quantities.
How do I adjust the temperature, baking time and pan size? Thanks | Assuming you're baking in a round pan: The volume of a cylinder is pi * r^2 * h. You halve the volume and want to keep the height the same. That means you want to scale the radius of the pan by a factor of 1/sqrt(2). So for example, if the recipe is intended for a pan of diameter 25 cm it has radius 12.5 cm and you wan... |
Does fruitcake made with alcohol stay alcoholic after aging?
I'm trying to keep up a tradition of sending fruitcake out to families, only I know some families are more averse to alcohol in general than others.
The recipe I have uses 170 grams of brandy as well as regular basting/brushing for the aging process. Will th... | Yes, fruitcake will retain almost all the alcohol added to it, whether added before or after cooking. Whether you should make a non-alcoholic alternative is a matter of opinion and individual circumstances and not on-topic for this site, but if I were averse to consuming alcohol and someone who knew that about me sent ... |
How to reheat sauce made from cream reduction
I plan to serve a sauce made by reducing 950g cream until it splits, then whisking in 50g cold cream to form a homogeneous thick sauce.
The recipe I’m referencing estimates the reducing time to 1.5 hours, and I wonder how to add some flexibility to my timeline, so that I c... | I attempted the approach suggested in @moscafj’s answer, and heated the sauce in a bath at 60C. The sauce broke horribly, and I couldn’t re-emulsify it with an immersion blender. Adding in more cold fresh cream did not create an emulsion (as it did the day before).
At this point I was at least somewhat stressed, but I ... |
Is it safe to lower the gas on a dual ring burner so that only the inner ring is lit?
My burners have an inner ring and an outer ring of fire. When I turn the knob to reduce the heat, the outer ring eventually goes out and only the inner ring remains lit. Is it safe to use the burner with only the inner ring on? A con... | This is almost certainly normal and how the ring is supposed to work, and it should be perfectly safe to use it this way as the gas is cut off when you turn the ring down. I have these types of ring myself, there can occasionally be a whiff of unburned gas when you turn it down past the single ring threshold and the ou... |
When mixing eggnog with brandy, which is poured first?
Liquids often mix due to different densities, so which one should I pour first in order to have them mix properly? | I think we are talking about viscosities here. In industry, mixing fluids with different viscosities seems to be a real problem. According to this:
Combining liquids with different viscosities can be much more difficult than combining liquids with similar physical properties. Adding a high-viscosity liquid to a low-vi... |
I have tenderloin for beef Wellington that I'll make in 3 days - how do I store the meat?
Usually when I buy beef, I put it in the fridge, uncovered, for a day before I prepare it. This time however, I bought it 3 days in advance because good quality meat tends to run out around Christmas here.
I'll make beef Wellingt... | I don't know if much moisture leaves the meat through evaporation from more than just the very outside, even with a longer wait. I would be surprised if this made a big difference to the quantity of juices released during cooking, so intuitively I would not share your worry about the steak getting too dry.
However, I w... |
How long can a virus (e.g. SARS-COV2) survive in food?
I was wondering how long a coronavirus (or viruses in general, because there's probably not that info available on coronavirus in food yet) inside food?
When Googling this question I find a lot of answers stating "There's no evidence that a coronavirus can survive... | Kenji Lopez-Alt did a very in-depth article for Serious Eats about the coronavirus and food that is worth reading. There is no evidence of the coronavirus (or covid) being passed through food, because in general the virus would break down too quickly to be passed on. Viruses survive better on non-porous surfaces. The f... |
When is granular erythritol as good as powdered?
Is there any recipe for which granular erythritol (i.e., crystals) is at least as useful as powdered erythritol (i.e., very finely ground)?
Cooking with granular erythritol usually requires dissolving it. In my experience, erythritol doesn't dissolve in fat at all, and ... | The crystals are only really useful when you want a crystalline form, for instance sprinkling on top of sugar cookies where you want that crunchy sugar texture. I sprinkle raw sugar crystals on top of some cocktails as well (when there's a froth on top to support them) as a garnish, I imagine you could use them that wa... |
Detergent fragrance tasting bread
A friend of a friend gave me some bread for a thank you present. But it tastes like detergent fragrance! Why does this happen? Is it safe to eat? I only use unscented products in my home. And in my opinion the bread is ruined. | While I agree with the other answer that it's flavoured with something you don't expect, the other possibility is that the bread was wrapped in a freshly laundered, strongly scented cloth. You may be particularly sensitive given that they prefer unscented products. That would affect the crust much more than the inside. |
How to crack walnuts?
I got a large batch of walnuts and started cracking them using a standard hinged lever nutcracker (ostkaka from IKEA). It is pretty messy and either the whole thing gets squashed to pieces and it's hard to pick out the nut pieces from shell pieces.
Or it can be split in two, but than the nut is s... | At my house we use a butter knife. At the bottom of a walnut, there's always a small crack that we can slip the tip of the knife through, then twist the knife by the handle and the shells come apart. The little separator in the shell can also be easily removed with the butter knife.
But other than that, we sometimes op... |
How to bake extra turkey legs along with a whole turkey?
I have bought 4 Turkey turkey legs that I would like to serve at the same time as the rest of the turkey. I am baking the turkey. At what point in time during the baking do I add the additional legs so they are done at the same time? | It's hard to say exactly, it depends on the size of the turkey and the size of the extra legs, and whether the turkey is stuffed or not. I always cut the legs off my turkey so they don't dry out, they take between 1 and 1.5 hours to cook. I usually let the turkey bake for an hour before adding the legs, then I start ch... |
Cooking Tasks for Children
One of the positive things about lockdown has been cooking more with my children (6 and 9). They enjoy the obvious tasks to give them peeling & washing veg, grating, picking leaves of herbs, and stirring saucepans. I’m pretty safety conscious so while they sometimes chop things these are onl... | Dumplings! (The minced meat fried with vegetables wrapped in dough kind)
It's a tradition for many families to make dumplings together at the holidays, which in many cases, are when family reunions take place. It's really common to see children helping out, as there is usually a task for everyone.
Your children can hel... |
Why is beef butchered in small scale almost subsistence farming so tough that even tenderloin is only good for ground beef?
I just bought a whole beef tenderloin on a wet market in a small rural place in a developing country in Asia. I noticed something is wrong with it regarding tenderness from the first moment I tou... | Having butchered thousands of animals since I was young (cows, sheep, goats, deer, pigs, chickens, ducks, geese, turkeys, emus, rabbits, snakes) the issue of toughness in meat can be caused by a lot of reasons. The main ones I have found are:
Breed of the animal (like you mentioned), cow in this circumstance.
Someone ... |
Does adding un chopped garlic add any flavor at all?
In Italian cuisine, garlic is put un chopped if not cut in small pieces. I personally doubt it could give a lot of taste during a short Sautee.
Is that correct and what are the actual differences of adding garlic in different conditions like chopped fine or with or... | Garlic is an ingredient whose impact you can fine tune, depending on how you handle it. A clove used unpeeled, peeled and left whole, crushed, sliced, chopped, minced, or turned into a paste, all yield slightly different results, and depend on the impact you are looking for. So, yes, a whole, peeled clove, cooked in ... |
Can you put a bottle of whiskey in the oven
I was in the mood to give someone a bottle of whiskey, but to customize it, I wanted to decorate it with polymer clay. But to set polymer clay, you have to put it in the oven and so therefore I would have to put it on the bottle of alcohol and then put in the oven.
My questi... | In general, you wouldn't want to put a sealed glass bottle filled with any liquid in your oven.
If you want to try and are still working on it, remove the cap, empty the alcohol into another container, bake the bottle and cap covered in clay separately leaving room to screw the cap on.
Let the bottle cool completely, t... |
Why do Hong Kong restaurants serve Mung bean sprouts raw, rather than cooking them in the soup?
I'm just asking about the safety of why restaurants serve the raw Mung bean sprouts and Yunnan ham on a dish, separate from the hot soup. You're supposed to add the sprouts and ham to the soup yourself. But why doesn't this... | Beansprouts take about 30 seconds to cook. Add them to the soup before serving & they could be soggy by the time they reach the table.
Adding them for yourself means
They'll be still crisp &
It looks more 'elegant/refined'
They look like they've been washed & trimmed already, if not even slightly blanched.
Also note ... |
Why roast mussels in an oven, rather than steam or stir fry in a stock pot?
I always just steam mussels in a stockpot — I hate cleaning my electric oven!. But this Maine restaurant serves "wood oven roasted" mussels. What's the point of roasting in a wood oven? What do you gain? Why not just steam or stir fry them in ... | I've been to Fore Street, and as the menu indicates, they have a number of menu items that are all cooked in the wood oven and over their wood grill.
They have an open kitchen, and their wood oven is a prominent part of both the menu and decor.
Unlike at home, where you would need to fire up the oven to cook one dish, ... |
Forgot to add cornstarch to my dough which is already proofing
I am in the middle of making cinnamon rolls and the recipe called for cornstarch in the dough recipe. Well I forgot it and the dough is already proofing. Do I need to make my dough again or can this be salvaged some how? | If the dough is proofing correctly, which it should be if the cornstarch is the only thing missing and everything else is correct, then you should be fine without it.
Depending on how much cornstarch was asked for the texture will be different, probably a tad less tender. But it shouldn't be anything that ruins the dou... |
What causes pollution when cooking?
I'm having trouble finding the right search terms so perhaps I am just missing some obvious resources. Sorry if that's the case.
It is sometimes brought up that cooking causes pollution. I learned of this only recently and was quite surprised, and you also seem to need a rather larg... | Have you looked at the actual study that you quoted from the quote in the article? It goes into a lot of detail of the pollutants released and the way they tested.
https://ww3.arb.ca.gov/research/single-project.php?row_id=60171
"The amount of food cooked was larger than would be typical in a residential setting, and th... |
Why not use cornstarch instead of flour for pastries?
If when baking cakes, and especially pastries, you want less gluten formation, why not use something that has even less gluten than cake flour?
What would happen if I tried to make a cake or pastry with cornstarch instead of flour? | You still need some gluten, otherwise the cake will crumble. Any recipe that is gluten free has to use a number of different additives to mimic the structure provided by the gluten. If you just replaced the flour with cornstarch, your cake or pastry would not be able to rise (it would lack the internal structure to "in... |
Which is better to use baking soda or baking powder for making cakes?
I'm confused. I would like to know which is better to use: baking powder or baking soda for making cake. Or which is best for what recipes. | They are different ingredients and one does not replace the other. Baking soda is an alkali which can react with acidic ingredients in a recipe to produce carbon dioxide which helps baked goods rise. Baking powder includes baking soda (or similar) and an acidic ingredient, so it is more 'self-contained' rather than rel... |
Baking in a salt crust: What type of fish?
I am looking to bake a whole pollock (Pollachius pollachius or lieu jaune) in a salt crust. I have done this several times before with a sea bass/branzino or with a (gilt-head) sea bream and was always very happy with the result.
For some reason however, I don't think I have ... | James Peterson, in his book Fish & Shellfish, recommends char, blackfish, grouper, ocean perch, rockfish, small salmon, trout, steelhead, and striped bass, but not pollock. However, he does say "almost any round fish can be prepared this way", and pollock is a round fish.
I suspect that the reasons that you don't see ... |
What's the kind of cake that have liquid frosting that drips when you open the package?
I've seem videos of such cakes where the frosting is in molten/semi-liquid form sitting on top of the cake, and held up by packaging (usually a piece of hard plastic wrap around the cake). Upon lifting the wrap the frosting flows d... | Ok found it. they're called pull-me-up cakes or tsunami cakes or in my opinion quite ambiguously, doll cakes. |
How can I imitate the flavor of lamb?
I would like to try and imitate the flavor of lamb in a plant based dish.
Googling "why does lamb taste like lamb" I found that the most common explanation is that lamb fat is comprised of, but not only, branched-chain fatty acid, which give it the distinctive taste.
Is there a pl... | Imitating the flavor of the lamb itself will probably be much more difficult (if not impossible) than manipulating the other ingredients in the dish. That way, the brain is tricked into thinking it is eating lamb, when it is not. For example, let's say you want to make a meatless lamb biryani. If you can get the text... |
Does it matter if I sauté onions for high liquid foods?
Many (most?) recipes ask that you sauté onions before adding other ingredients when making soups, stews, or other dishes that contain lots of liquid (as opposed to something like a stir fry).
I'm not taking about caramelization -- I understand the purpose of that... | It makes a big difference. The heat you can impart to anything by boiling is limited to 100°C (212°F). This is too low for some of the flavor magic to happen, like maillard reactions, which start about 140°C. A pan's temperature can get much higher than boiling water, which is why you saute them first. If you try to ma... |
What should I use to clean out a plastic bucket I am planning on using to store food in?
I want to store some rice in a plastic bucket with a lid that I picked up at the hardware store.
But the plastic bucket hasn't been cleaned out, and I don't know what is safe to clean it with given that we would eventually be boil... | What, if anything, was in the bucket before?
I prefer to stick with food grade buckets, most easily found from foodservice operations that get food in buckets.
For those, hot water and baking soda are key for removing the smell of the previous food if it was smelly, after washing with soap for basic cleaning. i.e. oliv... |
I Need to Cook Duchess Potatoes but the Oven Cannot go Above 135C or 275F
Thanks for the view. This question follows on from this one (Why Did the Duchess Potato Collapse), I have now prepared the mashed potato with egg yolks and do not expect it to collapse. The piped duchess potatoes are now shaped on a baking tray ... | You are missing an option, which is to let the meat rest before serving and bake the potatoes at the right temperature. Most meats, especially beef, become more tender if they have a chance to rest, as it lets the fibers relax. This is true of slow cooked meat as well. So, your best option is to take the beef out, keep... |
Chocolate won’t harden up on my cookies
I melted chocolate chips and a small amount of oil and coated cookies. Here's the problem: the chocolate won't harden up. Is there anything I can do NOW to help the situation, or is this just a sticky, melty, lost cause? | The problem is the “small amount of oil”. If you measured wrong or just eyeballed it, you now have a chocolate spread instead of a solid coating.
Storing the cookies in the fridge may or may not be enough to solidify the chocolate coating, but apart from that, there’s nothing you can do to change the chocolate. Dependi... |
How can I intensify the chocolate flavour in my yoghurt?
When I want a healthy dessert, I add grated dark (70%) chocolate to natural yoghurt. If I want some sweetness, I add dried cranberries. The cranberries definitely have a much stronger flavour, but even without them, the chocolate flavour does not come through ve... | I've used powder as well, with good success. Syrup would definitely work. If you are grating chocolate, I suggest using a very fine grater such as a microplane.
Dried cranberries get most of their sweetness from added sugar. Your better off flavor-wise to just add the sugar. For a more natural and healthful sweetener ... |
Matcha tea chocolate ganache
I have this nice recipe of chocolate-matcha pie in which the ganache is made in the following way.
boil 1dl milk with 2dl cream
add 50g sugar and let it melt
cut the fire and add 200g dark chocolate
mix well until chocolate is melted
wait 10min and add two eggs and mix well
The resulting... | If the matcha powder has been adequately mixed/stirred in, it should pass through the strainer - on the other hand, if straining/filtering is not in the source recipe, perhaps you should concentrate on mixing throughly so that there are no lumps, and not strain.
As an additional possibility for weak flavor:
I'm always ... |
Why didn't guava ripen after being stored in the fridge?
I'm fairly new to guava, and was thinking it was strange that the color of the guava didn't change after leaving them out for a week so I could eat the other pack. The guava turned brown on the outside, but didn't yellow at all.
Why did this happen?
How should I... | From epicurious (I love their YouTube channel):
You can buy hard, green guavas and allow them to ripen at room temperature. Placing them in a paper bag with a banana or apple will allow them to ripen faster. Guavas may be treated with edible wax to delay the ripening process, so you may want to rinse them off to speed... |
Can You Wash a Wok?
I purchased a carbon steel wok recently. It says "hand wash" is recommended but no instructions are given on it.
The wok I purchased goes through a seasoning process just like a cast iron pan. Once I am done cooking with a cast iron pan, I simply scrape away any excess food, and then I put a little... | If your wok is "good to go" after a scrape, a wipe, and a bit of oil, that means you've probably done a good job seasoning. I would leave it at that. You can use a bit of soap and water, from time to time, to remove tough residue. I find that too much of this removes the seasoning. It's not that big of a problem i... |
Why does rye flour dough require more water?
Most discussions I have seen on the internet recommend increasing water content when substituting wheat flour with rye flour.
I find this a bit puzzling since I always thought that hydration of the dough should be based on the protein content - more gluten means stronger do... | You are correct that higher-protein flours are capable of absorbing more water. However, protein is not the only thing that affects water absorption. In addition, according to Bakerpedia, there are:
starches & pentosans
enzymes
flour grind
Rye flour, while low in protein, is very high in water-absorbing pentosans. ... |
How to avoid onion sweetening when sautéing?
As you know if you sauté onions they'll start to get sweeter the more they stay in the frying pan.
So is there a trick to avoids this sweetening, maybe keep more of the onion taste? | From The Times of Indi |
Identify this brownie-like dessert
When I was a kid, there was a dessert that would frequently be at pot-lucks that was a brownie-like dessert. It's been a long time since I had it so don't remember the details exactly but it was like a brownie with a greenish mint cream/marshmallow layer on top and then a thin chocol... | It sounds like you're describing a "Grasshopper brownie" which is a sort of "grasshopper pie and brownie mashup" dessert.
Grasshopper pie is a chocolate crust pie with mint cream filling. And for grasshopper brownies, it lends that minty cream filling to a layered brownie variation. |
Head space in Weck jars
I splurged and bought some Weck jars for canning. I purchased the .5 liter tulip jars. I notice that they have a substantially larger mouth than Ball/Kerr jars. They also appear to be both fatter & shorter. I tested with my canner, and can get only 5 jars per level instead of 6 jars with... | I just checked the Weck (the manufacturer) website (German, sorry) and the recommended head space is
Full if you are processing fruits or vegetables that get topped up with a liquid like water or thin sugar syrup.
At least 1 cm headspace for mushy goods like apple sauce.
At least 4 cm headspace for anything that swell... |
What are multi-stage pastry molds called?
Like many amateur pastry chefs I love watching Amaury Guichon.
There is a tool that he and other pastry chefs use very frequently that I'm completely unable to find. One clear example is his famous coconut: https://fb.watch/2IjsP0vpox/
You can see as he makes the core of the c... | There’s nothing special about the mods, they are just various kinds of spherical molds.
I am quite sure that the different materials has to do with different use cases (some have to be oven proof, others not), but probably more with what manufacturer offered which diameter. If the chef is aiming for a specific layer th... |
Slow cook beef brisket slices method
What's the best method for cooking beef brisket slices? I see tons of recipes for the full brisket, but I only have a couple of slices that are about an inch thick, and 9 inches long,total weight 800 grams with no bone.
I am planning to do them in the slow cooker for 8 hours on low... | The process for cooking slices of brisket is the same for a whole piece, the time involved is needed to break down the tough collagen. Slices the size of yours will take a bit less time to cook than a whole piece as they will heat up faster, but it's not that much of a difference. Your proposed method should do fine. |
after re-hydrating and desalinating a salted cod it became slightly brown
I bought a dried and salted cod (aka Bacalhau) and cut it into pieces, used some of those and left about half of it in a dry, dark area in the kitchen cabinet for a month.
Salted cod should last much longer than that, what got me worried is when... | I suppose, the reason why the cod got brown, was that after storing the several pieces, the cut face, despite dry and salted, was not covered by the skin of the fish anymore and started to oxidation, hence the brown color.
That is the reason in my opinion. |
Adjusting pressure setting and processing time when modifying pressure canning recipe
When it comes to pressure canning, is there a "golden rule" or standard for modifying recipe pressure settings or processing times when you want to change the quantity of jars used?
For instance, I am interested in cooking and cannin... | No modifications are necessary.
The pressure of the canner entirely determines the temperature of the water around the jar, and you don’t start timing until the canner is at that temperature/pressure, so regardless of the scale you’re assured of processing for long enough. In a larger canner and/or a weaker stove the c... |
Cellophane lids on jam
I've made some apricot jam and I'm happy with the consistency. I heated the jars and filled them with hot jam. Unfortunately the jam cooled before I got the lid on. Can I put a cellophane lid on cold jam? | If you want the result to be shelf stable, you need to follow a proper procedure to either process the jam in a water bath or in a pressure cooker. Just placing the lids on the jam (either hot or cold) is not considered safe. Your jam is fine if you want to store it in the refrigerator, but not otherwise. |
Nuts and raisins don't stick to cookies after baking
I decorated my cookies with raisins and nuts, but no matter how deep I pressed them into the dough, they fell off after baking. How can I avoid that? | This likely happens when the fat in the cookie dough sizzles out and make the nuts & raisins slip out, or the cookies expand greatly during baking, pushing out the nuts & raisins.
If possible, try reducing the fat content and the amount of leavening agent of the cookies. Another solution is to roll out a paper thin lay... |
Safe to cook with alcohol
I want to cook with wine as the recipe I want to make calls for it. However I cannot have any alcohol in me because I have to drive and my country calls for a 0 BAC.
The recipe uses 750ml of wine, 1 cup of water and no other significant source of fluid. Most of the cooking time the dish is su... | In general, we can assume that it will never boil off to zero. By a combination of reduction and dilution we can get to undetectable levels, less than in ripe fruit and some breads. The "zero BAC" requirement has to be able to handle people eating normal foods, so tends to have some margin, just not enough to have a d... |
When can you NOT replace milk with almond milk?
I saw a video on making pizza and it seemed easy enough, but the recipe required milk to make the dough.
I try to avoid dairy and realized that once when making scrambled eggs that required milk in the recipe and switching it for almond milk there was a puddle of water u... | In baking, you can almost always replace cow's milk with a non-dairy product. It's usually a matter of taste. In stove-top cooking, you may have to experiment more, especially if making creamy sauces. In that case, thicker, non-dairy milks should be tried. Here, again taste will probably be important, but it is pro... |
Sourdough bread crust will not rip open
I have been baking sourdough breads for a little over a year now. I have had great successes as well as terrible failures. Lately, I had to switch the oven I am using because the one in my apartment does not reach the heat required. I am using a pizza oven set to 250-300 degrees... | I believe that the top element in your pizza oven is your biggest problem. It is broiling the top of the crust, cooking it too quickly. You can use it to preheat the oven, but don’t use it when the loaf is in the oven.
The temperature of the oven may be off as well, if it’s running too hot that could make the problem w... |
Slight smell and slight bitter taste of the belly parts of grilled fish
One of my favorite grilled fish is the Blackspot seabream
Unfortunately, now and then, the belly part of the grilled fish tastes slightly bitter and smells a bit, which makes me not to eat those parts (quite a waste).
Does this come from not clea... | From what I've been told, the bitterness around fish belly is caused mainly by spilled bile when the liver or gallbladder is punctured.
May be caused by improper handling, packaging, rough treatment, excessive pressure (too much weight during storage or transportation), or careless cleaning procedure.
Improper cleaning... |
What did European/American historical cooks do with the egg whites?
I do some historical cooking out of old cookbooks, like Amelia Simmons' American Cookery or The Art Of Cookery Made Plain and Easy. One thing I've noticed is that these cookbooks use way more egg yolks than whites. For example, I prepared an 18th ce... | There were certainly uses for egg whites that didn't involve eating them:
Clearing beer and wine (using egg white as finings). This isn't common any more, and anyway only uses one egg white to six gallons.
As an adhesive in bookbinding and gilding, and as a size.
In makeup:
Wikipedia - ancient nail polish
Royal Mu... |
How to get quesadillas to stick closed without cheese
Recently, I’ve tried making stove-cooked quesadillas without any cheese. I’ve used hummus in place of alright, though the quesadillas often fall apart when flipped. Hummus doesn’t have the same ‘glue’ like quality that cheese has when it’s heated. So how do I get ... | Quesadilla literally means "little cheese." A quesadilla without cheese isn't a quesadilla. It's a tortilla folded in half with stuff inside.
To get a folded-in-half tortilla to stick together without cheese, try eggs. Put the open tortilla in the pan, then pour a thin layer of beaten eggs on top. Cook slowly until the... |
re-hydrate dried and salted cod with water and milk
I usually re-hydrate and desalinate dried and salted cod with water, changing the water several times during 48 -72 hours, keeping the fish refrigerated during the process.
dried, salted cod pieces
Lately I've read people use water and milk for the soaking. As I did... | Normally I poach the fish in milk as a last stage of preparation, especially if I'm making brandade. The milk, in that case, adds creamyness to the fish. both making up for some of its residual dryness as well as helping mask the salty taste. However, that's after the fish is soaked in water for 24-48 hours. A 1-hou... |
Which honey has higher quality
I have bought two bottles of honey from a single honey producer. One bottle before, and one recently.
The honey I bought earlier is less viscous, has darker color, and has a smooth texture
The honey I bought recently is more viscous, has lighter color, and has a rough texture
Which hon... | It is impossible to say which honey has higher quality. The difference is likely to be due to the honey coming from different plants. Other sources of difference is in the processing done to the honey after gathering, the one which crystallized has obviously not been treated against crystallization, while the other eit... |
Baking German white bread rolls
While searching online for a recipe, I found this YouTube video: How to bake 4k german white bread and followed the recipe (in the description):
German White bread (Berliner schrippe)
Ingredients for 6-9 bread rolls:
pre-ferment / vorteig:
200 gr Flour / Mehl
150 ml water / Wasser
5 gr... | If your rolls came out too dark, you probably baked them too hot and/or too long.
Note that the recipe states 180°C to 200°C and some ovens run hotter than others. (A separate oven thermometer is a good investment in general, even more so if you see something like that occasionally.) So as a first step, reduce the oven... |
for how long can I store homemade chocolate mousse in the fridge?
My chocolate mousse recipe includes just raw eggs (2 weeks until best before date), butter, sugar and black chocolate, ingredients are mixed together with the hot, liquid chocolate.
I know about this canonical question/answer pair: How long can I store ... | In the UK, anything longer than 3 days from production is generally deemed risky and unsaleable for commercial purposes.
For home use, if you're fridge is at the warm end of the scale /5°c 3-5 days sounds about right to me. If it's a cold fridge /2or3°c you can add a day or two onto that range. This is a slightly highe... |
Why add vodka to batter for frying fish?
At 4:46 in this video, Heston Blumenthal adds vodka to the batter for fried fish. This article in Robb Report also describes the process:
The star chef begins his experiment in an elevated way. He’s not using cod or halibut. No, no, no. This is a three-Michelin-star chef, so h... | According to this article about Blumenthal's method, which also explains the other ingredient/method choices: https://www.nytimes.com/2007/03/07/dining/07curious.html
The key to the Fat Duck batter is the alcohol, which does a couple of
very useful things. It dissolves some of the gluten proteins in the
wheat flour, s... |
What kind of cream is used to make tomato sauce into an orange colour i.e. creamy tomato sauce?
What kind of cream is used to make tomato sauce into an orange colour i.e. creamy tomato sauce? (the creamy tomato sauce that restaurants serve with pasta)
I'm looking to buy some cream to do that but I'm not sure the right... | Any milk or cream will change the color of your tomato sauce. It just depends on the fat content you want in your final dish. I would assume that many restaurants use a light or full fat, cream, but you could certainly achieve the color change with milk, half-and-half, or cream. |
Why cook octopus with an onion?
I've been following all the rule books on how to cook fresh/thawed octopus, specifically to "frighten" the octopus before cooking. The "frightening" is a quick 10 second bath in the boiling water, repeated 3 times, which shrinks the arms. I know I have to put spices in the water where ... | I would suspect for the same reason you often marinade steak or meats in onions.
According to the answer onions contain proteolytic enzymes which are natural tenderizers, by breaking down proteins into smaller polypeptides or single amino acids, common in natural processes like digestion.
From Wikipedia
A protease (al... |
UK Pork roast: why can't I make crisp crackling?
I have lived in Denmark for many years and made port roast many times with crisp crackling - never a problem. Then I moved to UK about 20 years ago, and now I just can't. I first tried buying in the supermarket, then I went to butchers, and I even ordered specific cuts,... | Whilst I do not know about the practices in Denmark that would make the achievement of crispy crackling there, I can comment upon the Chinese and UK angle, and, offer some tips for you to get good crackling with pork in the UK.
There are a couple of characteristic differences with Chinese practice. Their pigs are not a... |
Can any bones (but specifically Beef Shortribs) be used to make bone broth AFTER they've done a stint in the crockpot?
Today, I have beef shortribs in the crockpot for Caribbean Beef Ribs for hubby's birthday. After we're done feasting, are the bones still usable for making bone broth? | Yes and no... You can certainly toss them in a pot and let it simmer for a few hours, you'll extract some flavor and there's no danger. But broth usually uses bones that have only been roasted, not cooked low and slow in liquid as I'm guessing you did in the crock pot. Depending on how long you cooked the previous dish... |
What does it mean for a dish to be called poêlé?
I was watching a show and they mentioned Fois Gras Poêlé. Now I know what fois gras is so I looked up what poêlé meant since I assumed it was a cooking technique. However, Google (patent pending) turned up that poêlé was either a kind of pan (basically a frying pan) or ... | "Une poêle" (pronounced "pwal") is a frying pan, so we have the verb "poêler"(pronounced "pwale") which means to cook in the pan. So we use the word "poêlée" (pronounced "pwale") for anything cooked in a pan, with a more or less reasonable amount of fat, generally at a medium to high heat. In the case of your foie gras... |
What does it mean when an egg splatters and the white is greenish-yellow?
This morning I decided to make some eggs. I cracked open the first egg and it just all sort of splashed out onto the pan, the yolk already liquefied and the whites with this yellowish-greenish hue.
I cracked open a second egg to see if the whol... | From The Splendid Table:
Older eggs (which are still safe to eat) tend to be more alkaline, which encourages a green reaction similar to that green ring you can get around a hard-cooked egg yolk. The green is harmless, but pretty much inevitable in older eggs.
From Quor |
Commerial-grade packaging (long shelf-life) for my cookie-like pastry
I have a cookie-like pastry that I would like to put in a commercial-grade packaging so that it can sold in stores.
How are products such as dates, nuts and cookies packaged so that they have a shelf-life of months or even years? How are small busin... | Firat, first, first : look at your local rules and regulation regarding selling food product in your area.
First first : Decide how long you want to have your product to last, this will put restriction on packaging.
First, you need to do a lot of testing with different kind of packaging and see how your product behave ... |
Name of dish - eggs + flour + bread crumbs (+ baking powder)
When I was breading I had some leftovers so I decided to mix them together and fry to check if it is edible. It wasn't bad though it was very dense.
Today I tried to make it from scratch and add baking powder. I got something similar to pancake or omelette. ... | If you fried it in oil, it’s a type of latke. Breadcrumb latkes actually predate the potato latkes which are common today, as potatoes are a ‘new world’ crop
If it’s just cooked on a griddle or in a pan, then you might consider it to be a pancake, but depending on the stiffness of the batter and the ratio of eggs to s... |
What causes dough made from coconut flour to not stick together?
I made a pizza dough with half wheat and half coconut flour and I noticed the dough wasn't as elastic and broke apart easier. Then I tried a dough with 100% coconut flour and it was essentially a crumbly mess until I added egg and even then it didn't hav... | Gluten is what makes a dough stick together and have structure. Coconut flour has no gluten, so the resulting dough will be a crumbly mess. Intentionally gluten free recipes usually contain any number of special additives to compensate for the lack of gluten. |
Does this tinned food need to be cooked?
I’ve recently started eating tinned chicken, specifically the Roberts brand as shown below.
When I open the can, it looks kind of raw and kind of tastes as such, but that could just be my imagination.
I have tried to contact the manufacturer for more information, but have had n... | All tinned foods which are not dry (like flour or coffee grounds) have been sufficiently cooked and are safe to eat directly after opening. Once opened, leftover contents should be treated like any perishable food. Of course, some canned foods should be heated before serving, but that's a culinary consideration rather ... |
Comparison between cast iron and forged pans
I am on the search for a good general purpose frying pan.
However, I can't seem to find a comparison between cast iron and forged pans. I know that cast iron pans perhaps have longer life span but need seasoning while forged pans are lighter with less maintenance needs.
Is ... | Cast iron and carbon steel (aka “forged iron”) are fairly similar. Both require seasoning for best results, and can produce a decent non-stick effect when properly seasoned; both have high heat capacity but mediocre heat conduction; both are quite durable. Carbon steel is somewhat more lightweight than cast iron, makin... |
Are sprouting wheat berries safe?
I soaked some wheat berries for a bit more than 24 hours and now some white stuff comes out of it.
Is it safe if I boil and eat it as I usually do? | From healthline.com:
In one study, sprouting wheat increased the absorption of iron by over 200% ( 16 ). Sprouted grains are higher in several nutrients, including protein, fiber, vitamin C, folate and beta-carotene. In addition, sprouting decreases antinutrients, making the nutrients in the grains more readily availa... |
How can I make sweet potato fries soggy?
I ordered from a local restaurant recently, and their sweet potato fries tasted so similar to what I remember regular fries tasted like.
I decided that I'm going to try and make them myself, however, I can only find posts on the internet showing how to make them crunchy; it see... | the reason you haven't found any recipes for soggy sweet potato fries is because of one simple fact: soggy is the default state for oven fries, unless you do something to specifically make the crispy.
So, in search of non-crispy fries, here is a list of things you could try:
Cook at a low temperature; over 400°f makes... |
Why does my red palm oil seem to have such a low smoke point?
I bought some red palm oil from an African grocer (no brand... it just comes in an unlabeled plastic milk jug), and it seems to have the lowest smoke point of any oil I've used despite every online source claiming red palm oil should have a pretty high smok... | I've found a couple of sources differentiating red palm from palm kernel oil & quoting smoke points from 150℃/300℉ to 235℃/450℉ depending on how refined it is.
One can only imagine if you got a 'straight from the farm' type then it will be unrefined.
I'd use it only for low-temperature cooking, don't let it smoke too m... |
If cooking doesn't kill all the nutrients in tomatoes, why are none in sauce labels, even the nice ones made direct by an organic farm?
I've had this question in my head since forever, it's kind of a food sciencey question. I understand that cooking changes the properties of food including their nutritional value, som... | I would swear that there was already an answer about this on SA, but I can't find it.
Pressure canning destroys a lot of the vitamin C value of tomatoes:
The heating process during canning destroys from one-third to one-half of vitamins A and C, thiamin, and riboflavin. Once canned, additional losses of these sensitiv... |
Can I skim mold off verjus?
I recently bought a bottle of verjus and used a little of it as part of a non-alcoholic cocktail recipe. I assumed that, due to its high acid content, it would be shelf-stable like vinegar. Turns out it's not! A week after opening, it's got a few floating spots of white mold on the surfa... | Versus literally means "green juice" in French (I know there's a "te" in French, but it's not pronounced).
From Wikipedi |
Exact food category of a food item
Can you point me to some good source where I can find exact food category of a food item.
Example;
Homestyle Potato Salad -> food|deli|ready_to_eat_meals|prepared_deli_salads|potato_salad
V/K Veggie Egg Rolls -> food|frozen_food|frozen_snacks|frozen_egg_rolls
There are many foods w... | This is impossible for most items.
If you're creating a shop, you have to choose how to categorise things to make the most sense (or the most sales); you also have to choose the categories. If you're not creating a shop but trying to match existing shops, realise that they don't all decide the same. For example in one ... |
Is this siphon based recipe for mousse au chocolat trying to whip the cream?
The following recipe came with my new N2O siphon:
dissolve 75g of chocolate in 275g of cream
cool to 5 degree Celsius
strain through sieve into siphon to make sure no undissolved pieces of chocolate get into siphon
pressurize siphon
shake 8-... | This is an expected outcome. Foams made with a siphon are not especially stable over time.
If you are making a siphon recipe without stabilizers, you should prepare it in time for serving, not plan to store it. |
Are there any health risks when making vegetable stock from kitchen leftovers?
I have seen, that many people use kitchen scraps for making broth (eg. onion root and scraps) or that they just crush garlic, but still keep it in its skin or that people even do not peel carrots.
I am using slow cooking, but when I would b... | Simple washing (for carrots, or veg. you might peel) is fine, if you don't want to peel. There is no problem using root vegetables without peeling either. Stocks are typically brought to a simmer. So, you easily mitigate any bacterial concerns. Botulism toxins form in an anaerobic environment. So, you don't really... |
Pulled Pork Jackfruit
When cooking jackfruit for “pulled pork” from canned young green jackfruit, do you cut off the core from the rest of it or just braise it till tender? | I use two forks to shred the jackfruit - core and all. The core pieces have a bit more firm texture so it's a nice mix with the rest of it. |
What will happen if I put cut vegetables or roasted peanuts in a Salzburger grain mill or a mock mill?
I am trying to use a grain mill for peanut butter, and also pureeing vegetables. Can this work? | Don't do it.
a] it won't work properly &
b] you'll ruin the machine. It is supposed to take bone-dry grain in the top, grind between two flat(ish) granite plates - actual millstones - & pour fresh-milled flour out of a spout. It will not only clog the mechanism & not pour through, it will ruin the millstones by getting... |
How do I make a cookie with a cream filling (similar to an Oreo filling)?
I want to make a cookie stuffed with the cream filling you find in an Oreo. I've seen a few cookie sandwich recipes that use a filling made with butter. My question is, since this filling will be stuffed inside my cookie BEFORE baking, would the... | A filling made with butter will melt at baking temperatures, and probably spill out of your cookies, or at the very least stop the cookie dough from baking properly (it will either soak the dough with moisture, break open the cookie with steam, or both) and not reform into the filling you want.
Instead, you should look... |
Why did my soft tofu deflate?
I froze some soft tofu cause it was halfway to expiration and I didn’t need it for a bit. I took it out to make mapo tofu and you usually simmer the tofu in warm water for a bit before you cook with it. So I did that then strained it and left it in the strainer while I assembled all the o... | I don't know for sure, but I have a theory. Tofu contains a lot of water or soy whey. Soft tofu contains even more than firm varieties. This water is trapped in the cell structure of the soy proteins when they coagulated and were pressed together
Freezing causes water, which has now, of course become a solid, to exp... |
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