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What accounts for Dutch Oven price variation? I have recently been looking to buy a good Dutch Oven that will last a while, and I am a little lost since there is so many options at many different price points. I recall a few years ago I bought a cheap cast iron skillet and it was terrible, the season wouldn't last, th...	I have owned many brands of cast iron and ceramic coated pans, here's the factors I've seen that effect the price: Quality of materials: better quality coatings last longer and give better results Refinement: some brands are more aesthetically pleasing, better designed, and have better finish than others. Some of thes...
Does black interior of a cocotte/dutch oven such as Staub create problems with accidentally burning ingredients/fond? The Staub cocotte has a black interior (in contrast to the Le Creuset) as can be seen below. Does this black interior significantly increase the chances of accidentally burning the ingredients and espe...	I avoid dark-colored pans when I want to watch the color of a transparent or translucent mixture, such as cooking down fond or making caramel. (Situations where I need to make a split-second decision on when to stop cooking.) But I agree with GdD -- other things, like onions, are easy to watch in any color of pan.
Can I substitute quark (40%) for cream cheese in basque burnt cheesecake recipe? Here's the recipe I'd like to follow: MAKES ONE 10" CAKE Unsalted butter (for pan) 2 lb. cream cheese, room temperature 1½ cups sugar 6 large eggs 2 cups heavy cream 1 tsp. kosher salt 1 tsp. vanilla extract ⅓ cup all-purpose flour Sherr...	When using quark instead of cream cheese, the main issue is that quark is overall “wetter” - especially when the recipe uses US cream cheese, which is pretty much a “brick” compared to the (same brand) product in Germany. You can mitigate that by placing the quark in a cloth-lined sieve overnight to drain it, but that’...
How do I know a beaten egg has “set” while cooking stovetop rice pudding? The pudding is good, nice and creamy. My concern is feeding people uncooked egg as the time to stir in egg mixture is more a texture while stirring than a time to be sure the egg is cooked into the pudding.	How hot is the pudding? At or near boiling the egg will be set by the time you can stir it in, certainly by the time you can serve it. One egg in a couple of pints of piping hot (semi) liquid will be at temperature almost immediately.
Freezer doesn't have a temperature control. Does the fridge thermostat control freezer temperature? I have a Midea 3.1 Cu. Ft. Compact Refrigerator. There is a place to control temperature in the fridge part but not in the freezer part. Does making the temperature colder in the refrigerator make the temperature colder...	A brief google will yield access to the user manual. I didn't do an extensive read, but it looks like one temperature control for both compartments.
What was the original "Lea & Perrins" recipe from Bengal? In the history of Lea & Perrins Worcestershire Sauce it is claimed that The story of Lea & Perrins famous Worcestershire Sauce begins in the early 1800s, in the county of Worcester. Returning home from his travels in Bengal, Lord Sandys, a nobleman of the area...	The trouble with the Lea & Perrin's story & Lord Sandys' "original recipe" is that it is mainly myth/fable/advertising copy (I'd hate to outright call it a lie…) Worcestershire Sauce originally was basically curry powder and water, with anchovy sauce. It didn't start from a Bengali sauce at all, it started from curry p...
Can “quick cook” brown rice be cooked in an Instant Pot? I have a package of “quick cook brown rice, and I am hoping I can cook it with my 2 quart Instant Pot. Will this work? How long should I cook it, what pressure level should I use, and what release should I use? I’ve been able to find plenty of good information o...	Instant or Quick Cook rice (whether white or brown) is partially precooked, meaning part of the cooking time is already completed to cut down on the wait time for the end user. So it can be cooked more or less the same way you would regular rice in an Instant Pot... just for less time. There's a blog post that goes int...
Freezing sandwiches for toasting at work There's a sandwich press at my work and I'm trying to think of a way I can meal prep sandwiches for the whole week in one go. I'm thinking freezing them is the best bet, but I want them to be healthy as well and I'm not sure how vegetables will go in the freezer (probably badly...	Freezing them will cause the cells to break down slightly, leading to a mushier vegetable. However, since you're planning on heating them anyway, I wouldn't worry about that. Heating will also make the vegetables softer and mushier, so I doubt that the initial freezing will significantly change the quality of the final...
Why is 45 degrees Celsius considered the optimal temperature for coagulating milk? I heated pasteurized milk to around 80 degrees Celsius and let it cool down to 45 degrees Celsius (according to a few guides) before adding 50 mL vinegar. But I've been wondering, why is it considered the optimal temperature for coagula...	45C is not the optimal temperature for the acid coagulation of milk. There are a variety of methods for milk coagulation. Different variables are at play in each system. For acid coagulation, milk is heated to 80C for at least 5 minutes to denature the proteins. The addition of acid, and continued heating causes the ...
Sharpening scissors with microserrations I own Sabatier Proffessional scissors (like those). One of the blades has microserrations along the edge (see the picture below). How should I sharpen them? I presume that I'd destroy the serrations if I just tried sharpening it the same way as I do with non serrated edge? As f...	My experience is that you can't sharpen microserrated blades effectively, and generally end up damaging them. I recommend contacting Sabatier instead, or talking to a professional knife sharpener.
What is a vegan recipe for lasagne? Do you guys have any idea how much I am craving a good old piece of lasagne. Since my girlfriend is vegan I wanna make the lasagne her way, of you now what I mean. So any ideas how to best substitute the meat and still get the amazing lasagne taste we all love?	Holy Cow Vegan is a great site for vegan recipes. Check out their vegan lasagna recipe https://holycowvegan.net/classic-vegan-lasagna/ I have also used traditional lasagna recipes and substituted the cheese with a non-dairy alternative and if it calls for meat I've used a meat substitute such as ground meatless or mush...
What's a fast way to make Furikake from Katsobushi used in making dashi Making dashi uses about 10g of dried Katsobushi that ends up soaked. Then soaked Katsobushi is then removed and tastes well. How can the soaked Katsobushi be reused? The tricky part is that Katsobushi is preserved dried, after the dashi process it...	There's no set recipe for furikake, but you will commonly find sesame seeds (both black or white), katsuobushi (bonito flakes), and seaweed. For dashi leftovers, just cut the kombu/katsuobushi into small pieces and toast in a dry pan with some soy sauce/sugar/salt/MSG to taste until the mixture is dry. You can toast th...
North African Dessert-Alexandria I had a North African dessert when I was in Montreal called an Alexandria. I've searched high and low, but haven't been able to find an ingredient list, recipe, or any information on the dessert's origins. Does this dessert go by another name? It was very similar to a baklava, but had...	It looks to be from the "Le Ryad" Baklava place at the Marché Jean Talon. You could get in touch with them via instagram or facebook; the product is in one of the photo on instagram. It simply might be an inhouse product with a "Random" name that sound exotic.
Why do I get a 'food burn' alert every time I use my pressure cooker? I have an Instant Pot that I love to use to prepare food, and for the first dozen meals it operated without issue. Lately, however, I get a 'food burn' alert every single time I use it. As expected, my food has stuck to the bottom of the detachable ...	A quick google search illustrates that this appears to be a common concern for instant pot users. Have you checked the sealing ring, steam release, and float valve to ensure that they are clean and working properly? You may just need some cleaning and preventive maintenance. You don't mention the brand, but you can b...
My oven seems to cook the outside faster than the inside I'm not in any way any kind of good cook, I just eat a lot of chicken breasts. I used to have a bargain basement janky gas oven that I would run on full heat, and I would put a Costco precooked frozen chicken breast in ("cooking time 35-40 minutes fan oven 180 d...	so I have used a laser temperature probe pointed at the chicken and adjusted the dial so that this value is 180C That's not how you are meant to do it. 180 C is the oven temperature, not the temperature of the chicken skin. If you turned it up until the chicken surface became 180, that's way too hot, and of course it ...
Is Shochu an acceptable alternative to Awamori? Some recipes I was looking at (Okinawan) use Awamori, but I can't find it. I can find various forms of Japanese vodka (Shochu), and sake. Would Shochu be the closest to Awamori? EDIT: Was looking at this recipe specifically - Rafute (Okinawan Braised Pork Belly) ラフテ	I would say yes, both are distilled rice alcohol. There might be some differences in the raw (uncooked) alcohol, but if used in a recipe and cooked, the differences will be less. Curious, what recipes are you looking at ? it might help us find a better alternative if it exists.
Is iron skillet seasoning a carcinogen I switched to cast-iron skillet/griddle (dont know what it's technically called) recently for my omelette because I read somewhere that non-stick coating can leak carcinogen during cooking For cast-iron pan, I see how it is recommended to season it via the oil-bake method - the c...	So, after a quick literature search: There is no published evidence of cast iron seasoning carrying any special carcinogenic elements, aside from those carried by any kind of high-heat cooking in any kind of cookware. If there's a danger from cast iron, it's folks who season their cast iron in an unventilated kitchen,...
Why do apples bleed after soaking in boiling water for 10 seconds and what substance is it? I was trying to remove the wax. I don't really know what kind of wax is used. It is not listed as an ingredient. That's a mystery for another day. Nor do I know if it is harmful to eat but I thought I would remove it and enjoy ...	There are two types of wax on apples, both of them are from natural sources and are safe to eat. Occasionally other types of sprays are used on apples, including polyethylene (a type of plastic), which is derived from ethanol made from fermenting corn. The first type of wax is produced by the apples themselves, and is ...
If one tomato had molded, is the rest of the pack safe to eat? Yesterday I bought a pack of cherry tomatoes and after arriving home I discovered that one of them had developed some impressive black mold (it was bigger than the tomato itself!). Of course, I tossed the offending tomato and the packaging, washed the rema...	Yes - the mold is an indication that the spores have entered that tomato, but do not indicate any problems with others. Mold usually enters fruits like tomato through the stem site or damage to the skin. The bits you see outside the fruit are actually the fruiting bodies of the fungus (equivalent of the bit you eat on ...
What are good ways to flavor water? I'm having a hard time to keep hydrated... and really, I think a good part of it is that straight water is really meh. I know of ways to flavor water, but I find fruits to be a bother (you then have just soggy fruit at the end of your bottle, not always have access to some trashcan...	Lemon juice This one is fairly obvious and self-explanatory. Although the idea is mainly associated with highly sugarey lemonade, just a few drops of juice in a bottle of water and no extra sugar gives it a nice touch. Vinegar A matter of taste. Many will find this just gross, but it has of course a similar tartiness a...
Does soaking apples in baking soda for 15 minutes remove pesticides? I read this on the internet. How can this be true when apples are waxed? Wouldn't the pesticide be under the wax? If anybody has any ideas how to get rid of both at the same time without using boiling water which will trash the pot you use with bake...	There seems to be some truth (and this ) that baking soda helps removing some pesticides. You can wash your fruits under running warm water to remove most of the wax and some pesticides and after that, use baking soda. If all fails, you can remove the skin of the apples.
Substitute Hon Dashi for Bonito I understand that the ingredients are not even nearly the same If making a bonito dashi, grams-for-grams, how much Hon Dashi granules to substitute for bonito flakes? This could partly be worked out from dashi packet or powder package recipes, but the powders and packets are not just dr...	Hondashi isn't really a substitute for the bonito flakes. It is a concentrate to make dashi...sort of like a bullion cube. It is made of msg, salt, sugar, yeast, and dried bonito. In general, one would use about a teaspoon to a cup of water to make dashi. If you are beginning with prepared dashi, and looking for mor...
Can I add more cream to my thick and ready ganache? The answer to this question might also answer this question. I made ganache and it's ready, but to thick to work with (I probably messed up the chocolate-cream ratio). Can I add more cream to it if it's already ready? If yes, can the cream be warmed up before mixing ...	Yes, you can try adding more cream in without hurting anything. However, when cooled it may not mix in very effectively, depending on how thick it already is. If you have trouble you just need to heat it up a bit and it will mix in no problem. Of course, heating may be a better option than adding cream in making it mor...
Using over-rested pizza dough as old dough I made pizza dough (flour, olive oil, 1 tsp salt, 7g instant yeast and cold water) last night but never got around to using it. It is still sitting covered in the bowl resting on the counter (temp ~ 20 C)(18 hours). I'd like to use it as PF (old dough method) but I am not sur...	Primarily what is happening when you add an old dough/pre-ferment/pâté-fermentee to a fresh lot of flour etc is that you are inoculating it with yeast (see definition 1b). This is the equivalent of adding a pre-activated yeast (e.g. sponge) to your flour with some differences. It is also a more direct equivalent of usi...
What could cause ice pops (popsicles) to go soft in the freezer? I’m having a strange issue with the storage of ice pops (popsicles/ice lollies) in the freezer. I recently bought a new freezer and still have the exact same issue which we can’t figure out. Whenever we buy ice pops in our house, we put them straight int...	Your freezer is set at too high a temperature, probably just below the freezing point. Pure water freezes at 32°F/0°C so your meats and vegetables are freezing just fine, however adding sugar and/or salt to water reduces the freezing point. A 30% sugar solution freezes at around 28.5°F, salt water is about the same. Th...
Using both cook and serve pudding and instant pudding in pie I have a layered Pudding Pie recipe that calls for Chocolate, Vanilla, and Butterscotch pudding. I have not been able to get the Butterscotch pudding in instant pudding (which is what the recipe calls for), only in cook and serve. Would it cause the milk in ...	I doubt it would make the milk curdle, but it may mix with the other layers if you pour it in while still hot. I would cook the layer with cook-and-serve pudding and let it cool in the pot until it's more spreadable than pourable. It should be just about room temperature by then, and then you can layer it on top of wha...
What Cheese Culture is best to use in making Camembert cheese? I'm planning to make camembert cheese but I'm confused on what cultures to add. Any tips?	I can see why! Let's do a round up: Rikki Carroll recommends Flora Danica, Penicillium Candidum, and Geotrichum Candidum Gavin Webber recommends Mesophilic direct set culture, plus Penicillium Candidum Curd Nerd recommends Flora Danica and Penicillium Candidum Country Brewer recommends "camebert cheese culture" which...
Is mechanically separated beef legal in products in the U.S.? I was shopping on line at a major supermarket and noticed items from major brands that the ingredients list lists mechanically separated pork and chicken. I don't know about the pork or chicken but as for the beef I found the following link. https://ask.us...	My knowledge MSM Beef was banned in 2004 but had been used since at least the 80s before that. I originally heard about this from my dad who was and is still a butcher manager. I just texted him and he said that MSM Beef is still prohibited for human consumption because of mad cow disease but mechanically separated Por...
What's the biggest reuseable filter with smallest pore size? I love clam and mussel broth, but they're always replete with grit and sand! I've been pouring it over a Stainless Steel Coffee Filter, but this takes way too slow if I'm cooking for many people and have much broth to filter! Don't recommend anything with a...	They can't be using these teeny filters, because customers can't wait that long. Specialty coffee shops that offer 'pour-over' (drip) coffee definitely make coffee to order using small filters like the one you show (although in my area, they usually use paper filters). Customers are fine waiting the 2-4 minutes this t...
Should I marinate or dry-brine a steak first? I've read that pineapple contains an enzyme called Bromelain that breaks down muscle fibres, and therefore a pineapple purée makes a great tenderizing marinade for tougher steaks. I'm also a big fan of dry brining steaks, as in covering them with salt and leaving them for ...	The only reasonable thing to do if you must do both separately is to start with a nice long brine and finish with a relatively short marinade. If you start with the marinade, you run too much risk of any lingering acid/enzyme destroying the proteins during the long brine that follows. There's also the chance that any f...
Can I make lemon curd more sour/tart after it's cooked? I prepared a batch of lemon curd using an unfamiliar recipe and it just doesn't have what I'm looking for in terms of tartness and lemon flavor. I'd hate to waste it, so I'm thinking of zesting and juicing more lemons to add to the prepared curd - but I'm worried...	I have used both citric acid (food grade, sold for canning and jam making, not the descaler) and ascorbic acid (vitamin C) in similar cases when only the acidity of a dish was insufficient. Sometimes lemons are just not sour enough. The powder comes in very fine texture and can even made finer with a mortar and pestle....
Is it safe to cook pancakes on a copper surface? I've read a lot about copper cookware and how it's useful for heat management and its non-stick qualities, as long as it is tinned. But after watching this video showing a Korean restaurant preparing pancakes on a copper griddle, it occurred to me to ask, is it safe to ...	Yes, copper is safe to cook on. The darker area around the edge of that plate is not an "original coating," it's just the area where the copper has tarnished over time. The reason the copper has a "bare" look in the center is most likely because the cooktop has been maintained with a cleaning product specially intende...
Weird residue left on pan When I cook this particular sauce in this particular pan it leaves this weird red (slightly purplish) reside that doesn’t wash off with soap but does come out in oil. The ingredients in the sauce are “tomatoes, tomato purée, less than 2% of: salt, basil oregano, parsley, onion powder, garlic ...	I know this will sound disappointing, but I don't that you will ever find a non-trivial answer to the question. First, what sticks is the sauce. Once it is made into a sauce, it is physically a single entity, no longer separable into tomato, basil, etc. Of course, it is not all of the sauce that sticks, for example the...
How long will powdered turmeric last? I have found a transparent plastic bag of 300g of powdered turmeric in the back of a cupboard, bought in Mauritius in 2011, with a best before date of December 2013. The bag is still airtight, and the powder inside is still behaving like a dry powder. Nothing suggests that the tur...	Does it still smell of turmeric… or more like cardboard? Many herbs & spices don't 'go off' so much as eventually taste & smell of almost nothing. Test. Heat a couple of tablespoons of oil, drop half a teaspoon of turmeric into it. Stir briefly. Don't burn it. Can you smell it properly? Pour out & let it cool. Once coo...
Is it safe to add garlic powder to sesame oil? I am making a Korean BBQ meat marinade sauce that requires 0.5 teaspoon of garlic powder and 1 teaspoon of sesame oil. I read that garlic combined with oil causes botulism. However, cannot find anything about garlic powder. Would garlic powder be at a risk for creating a ...	The concern with garlic in oil leading to botulism is about long-term storage, usually in the context of garlic oil as a 'shelf-stable' condiment; the botulism needs time to grow in the anaerobic environment provided by the oil. If you're making a marinade and using it within a few hours or a day or two, as marinades t...
What exactly is a boozy preserved egg and how are they made? On page 431 of Fuchsia Dunlop's The Food Of Sichuan there is a sort of vague description of a boozy preserved egg (zaodon, 糟蛋) but I'm having trouble finding any more detail on how they are made. This is the description of how the eggs are made in the book: ...	Here's a (slightly abridged) translation of the recipe you found: (i) Select clean and fresh duck eggs with even shells.(ii) Other ingredients: glutinous (sticky) rice, wine lees, salt, brown sugar etc. (i) Soak the glutinous rice in water - 24 hours at 12C, an hour less for every 2C increase in temperature.(ii) Drain...
How to preserve a spread in a jar I am starting a business making a vegan chocolate spread. It is beginning as a small, family run operation, in a hired industrial kitchen. We are stuck on how to 'treat' the spread when getting to the canning process (in glass jars) so that it will be as shelf stable as possible. So f...	If you're working with something acidic like a jam, you can indeed process the jars in hot water. This is sufficient to kill any pathogens that got sealed in with the product and can thrive in an acidic, high-sugar environment like jam. Since the water bath also seals the jar, nothing can enter the sealed jars, the jam...
Using both whipped egg whites and egg yolks vs whipped egg whites only? Would you get more leavening if you used both whipped egg whites and egg yolks and folded them into a batter (pancake batter,for example)compared to using whipped egg whites only, and would it make a noticeable difference? If yes, then why is it m...	Whipping egg whites is usually done to make a batter lighter and fluffier. In such a case, adding in egg yolks will likely make the batter denser and less fluffy. On the other hand, if the recipe has substituted egg white for egg in order to make a recipe healthier by reducing fat content, you can revert to using whol...
Large milk dough for pizza; doesn't seem to knead at all So I set out to make pizza dough, with these ingredients: 1.25 cups whole wheat flour + 3.75 cups refined flour(5 cups total; around 750g) 1 cup water + 1 cup milk 1 tsp active dry yeast 10 tsp olive oil 2.5 tsp salt 2.5 tsp sugar The dough I made from this is...	Probably a combination of causes. You're using whole wheat flour, which really does not knead like white flour, even used in moderation with other flour: in addition to having less gluten, the shards of bran cut through the dough structure as you knead. Particularly if the "refined flour" (hmm) you were using wasn't hi...
safety of using chamotte stone from hardware supplies store for baking Should I be concerned about heavy metal poisoning when I use said chamotte stone in an electric home oven? The dough would be placed directly on the hot stone. I didn't want to buy a dedicated Baking Stone, because the dimensions didn't match as we...	General consensus is that you should not use something that is not food safe for cooking. And in particular something made for construction/building, it probably contains lot of non-food safe chemicals, and they are probably not obligated to list the ingredients; so you do not know what is inside.
Why remove the vegetables from vegetable stock? Most meat stock is based on boiling bones, so it's not hard to imagine why you'd want to remove the bones before using the stock. Vegetable stock, on the other hand, is broadly similar to the mirepoix that's used as the basis for a huge number of savoury dishes: onion, c...	The point of stock is to extract the maximum flavor from whatever you are using, be it bones or vegetables. Once extracted there's not a whole left, which is why you don't boil stock bones over and over. Vegetables will not have much left to give after being used for stock, you can still eat them but they may not be fl...
Why are my Rucola and Lettuce washed in ice-water? I bought rucola and lettuce at the grocery store today and on the packaging is said in Dutch Drie keer gewassen in ijswater which translates to washed three times in ice-water. Is there a reason why ice-water seems to be the water washing of choice, instead of water i...	Using cold/ice water helps crisp up leafy vegetables.
Does water "go bad" in this sense? I have an electric water boiler in the kitchen. I put fresh tap water into it, boil it up, and use it for my coffee. Then, an hour later, I go back and press the button again and have it re-boil the now room-temperature water, and use it for another cup. Sometimes, several hours pass...	It doesn't go bad, but it does change the taste. When water is just sitting there, water evaporates, but most things dissolved in it don't. Then, each time you boil it, the steam causes additional water to escape leaving the same amount of dissolved stuff in there. So, the concentration of dissolved stuff keeps going u...
What's this brush for a reuseable stainless steel mesh coffee drip filter? I saw this on Amazon. What does this brush do?	It's to clean the filter. With the structure of a coffee filter, rinsing and using a towel or kitchen sponge won't be able to clean the tiny crevasses of the filter, hence the bristles are there to penetrate the tiny holes. You would really want to properly clean out your coffee filters, as oils released by coffee coul...
How to make a good tasting pepper cream sauce without using premade fabricated stuff When I buy a premade pepper cream sauce at the grocery store it tastes good enough. It is peppery, creamy and salty. But when I try to make this myself I can't get it to taste at least neutral salty or peppery. Either the taste is rea...	I haven't made peppercorn sauce for many years, but from recollection, how you combine the pepper and the fat is the key. Many sauces use cream, but it's not completely necessary. The pepper flavour is staying in the peppercorns, which is why it doesn't come on early. I suspect you need to cook the pepper in the butt...
Capsaicin Measurements I want to make a wicked spicy dish that involves Capsaicin, and regular chicken wings. I did the research to find two answers. "Capsaicin at the right amount can kill you" and "No amount of capsaicin can kill you but will result in massive pain". My question is, for 20 decent wings, how much Cap...	So the start of this is pretty simple math. Carolina Reaper flesh is around 2 million SHU. Pure capsaicin is around 16 million SHU. So reaper peppers are 1/8th the heat of pure capsaicin crystals. But, the second part is more challenging. Do you want to suppliment the wings with 1/8 the volume, weight, or surface area...
How does invert sugar reduce crystallization in ice creams? I have often read that invert sugar reduces crystallization in ice creams. But why would that be? Wouldn't dextrose/glucose also offer the same benefits that invert sugar offers?	Simple crystals generally form when you have a lot of a particular chemical with the same shape, and a tendency to bind together. If you stack them as close as possible, you usually get a regular three dimensional array, a crystal. Invert sugar, glucose plus fructose, does not look like or pack like sucrose (glucose-fr...
Reduce Sweetness in Fudge I am currently living in an Asian culture where taste buds are apparently more delicate. Many first-time tasters of fudge almost gag due to the overwhelming sweetness of fudge. I have searched in vain for recipes that reduce the richness of fudge in order to make it more palatable. Any sugges...	Traditional "fudge" gets its structure primarily from the sugar, which forms fine crystals; the texture of fudge is a stiff suspension of the sugar in the fat. So simply reducing the proportion of sugar will mess up the texture, as GdD alluded to. But fudge isn't the only thickened-fat confection out there! One dish th...
Why has my cold smoking stopped working? I bought a cold smoke generator for a small meat smoker last year and the first go with 3 dry brined mackerel worked GREAT! But the next 4 attempts have FAILED. The meat has come out translucent and oily like lox, and tough. Not opaque and whiteish like the cold smoked macke...	It sounds like you may be over-curing the fish. The salt and sugar draw water out of the fish, the longer it's applied the more is lost, and you can go too far. When I cold smoke a side of salmon it's only cured overnight, say 8-10 hours, not for a whole day. I imagine there wouldn't be much left after that. Try reduc...
Hersey Cookies and Creame Treat I am planning on making a cute little desert for my family that involves steam melting (putting the bars in a glass bowl under steam) hersheys Cookies and Cream chocolate bars and then pouring them in a ice tray as a mold. However I want to coat the White Chocolate in the Milk Chocolate...	Basically, you have to either pour the hot one over the cold one, or dip cold in hot. Freeze the first solid section in the moulds, then set on a wire baking tray & pour over your second layer. This method will bind to the wire if you're not careful. Alternatively, dip the cold in the hot & lay on a non-stick surface....
What are these stones? I am a fan of some YouTube channel, and back in 2018, he posted this video: Slav snacks - Slav party tutorial and I really want to try these foods because I'm an Asian. In timestamp 7:00, he shows off these stones, which are sugar-covered. I'm certain that since this is slav, it is hard to exact...	From the image, they look like jelly beans (or in Serbian, dželi bins) to me, based on the size, colour (including the slightly mottled pattern which tends to indicate better-quality jelly beans) and shine. The comment 'inside is a mystery' sounds to me like a clear reference to the fact that jelly beans often come in ...
What cut of beef to use for Indian curries? I am wondering what part/cut of the animal is best to make Indian/Pakistani dishes like curries, Biryani, fry etc. This post says Chuck steak. But wanted to get more opinions. Which cut of beef should I use in a curry? Edit: I come from India and I know for a fact that any m...	Supermarkets often just quote braising or stewing steak without detailing which cut. Any of those will work. Don't bother to trim the fat, it will disappear during the cooking. The idea is to start with the opposite end of the scale from what you would consider a good quick-fry steak. You want the 'stringy' stuff, lots...
Best way - if any to "thin out" overly salty kimchi - already in jar I made Kimchi and put it into glass jars, based on this recipe: https://www.feastingathome.com/how-to-make-kimchi/ I made it in 2 batches: 1 batch I accidentally put double the salt, but gave it an extra rinse after 4 hours. I also forgot to put t...	Actually, your idea is pretty much exactly the method used in Korea to mellow out salty kimchi. Apparently it works via osmosis. Link in Korean Just make sure to spread out the daikon, and let it sit for a few days before checking so that it can get the job done. Also, don't salt it beforehand (although this is admitte...
How can I clean chia seeds? I'm wondering about how to properly clean chia seeds since they cannot be washed in water as other seeds. I've read that they need not to be washed, but then how to clean them?	Three main methods of cleaning dry seed: Blow on it with a fan to remove chaff, dust and some leaf bits. Sieve it to remove both the stuff that's too course or too fine. Run it slowly down an inclined plane, like a breadboard. Seeds tend to bounce, crud doesn't and will stick to the board.
Make aquafabe from scratch - can the soaking water be used for cooking I would like to make aquafaba from white beans. I am going to soak the dried beans for a couple of hours and then boil them, the remaining water should be aquafaba. I wonder if I need to change the liquid in which the beans have been soaked or if t...	If I understand correctly when you talk about changing liquid, you mean boiling the beans in a water different from the one in which you soaked them? In that case yes, generally speaking it is recommended to boil all your legumes in a different water, because cooking them in the soaking water will make them less digest...
How to get good color steak without sous-vide The internet is filled with videos and pictures of people using sous-vide and obtaining rosy, almost red steak "fibers". For the last couple of months, I've been making bone-in ribeyes by reverse searing from air-fryer oven to carbon steel pan. The temperature I shoot for ...	You can certainly get good steak without sous vide, both in color and taste. The quality of the meat matters, but is not the only variable. You should get the proper cut, and while the cow diet is not necessary for a red color, if it was slaughtered too young, the meat will be lighter in color. Not grey though, just a ...
How much weight of a whole life chicken is a supermarket whole chicken? If you buy a whole chicken in the supermarket it is defeathered, without head and feet and with the inner organs removed (sometimes you get some organs in a bag but I'm going to ignore that for this question). What I would like to know is how much...	Broiler chickens, at least in the US, are bred to grow quickly. They are usually slaughtered when then weigh about 4 pounds, which is at about 7 to 9 weeks. In general, a grocery store broiler weighs about 3 to 3.5 pounds. As the comments above suggest, this is a very general response. It would be difficult to be m...
Can you have straight up garlic oil? Can you have straight up garlic oil or is it always garlic boiled in another oil so garlic oil always has another oil As it’s ingredient? Is there a reason why it always seems to be olive oil rather than others?	Garlic oil; that is, oil directly from garlic is certainly a thing. It is usually achieved using steam distillation. I have read that the undiluted oil has about 900 times the strength of fresh garlic. That's generally much more potent than any home cook or chef wants to deal with. For the vast majority of culinary ...
Will dry roasting a chuck come out tender? I plan on dry roasting a beef chuck, I've only ever braised chuck before though. Is this cut suitable to a slow and low dry roast or will it come out tough? It's a 3 lbs roast, I'm thinking 300 degrees (convection) for and hour and 15 minutes.	Roasting is, by definition, "dry." Beef chuck can certainly be roasted, and your plan sounds reasonable. It can also be smoked, at an even lower temp. There are plenty of recipes online. Whichever your preference, I would measure temperature, rather than rely on time. I will also add, the texture will certainly be ...
reheating leftover omelette on stove in pan without overdrying or making it too oily? I am, probably, a beginner at cooking (can make a small variety of dishes well). Of late, I have been expanding my skill set and have been striving to reheat leftovers (no more than a day or two old) on stove. For omelette leftovers,...	There is no way to reheat an omelette & arrive back at 'a fresh omlette'. You serve it just before it's completely cooked, so it arrives at the table correctly finished. Five minutes later hopefully it's been eaten, before it's past its best. Anything after that is going to be rubbery. Reheated is going to be rubbery++...
How can I brew a stronger cocoa drink? I read here and here that cocoa powder could be "brewed" like coffee for a cocoa-flavored coffee-like hot drink. Today I bought some cocoa powder and a reusable coffee filter cup, and I tried it out myself with a single-cup coffee maker. I got a drink that seems quite promising...	You don't brew cocoa like coffee, with filtering. You drink the cocoa powder together with the liquid. Making breed cocoa is super easy, just take a small pot, mix gradually the cocoa powder with cold water, them let it cook up like Turkish coffee. Then drink without any sieving or filtering. You can add sugar if you l...
Tofu cooking method I ordered a delicious dish from our local Vietnamese restaurant. It came with tofu that was brownish on the outside but moist and softish but firm enough on the inside (see picture). Is anyone familiar with the cooking method to produce tofu in such a way?	The tofu was deep fried before being added to the soup. If you don't have the equipment to deep-fry such large pieces of tofu at home, but you live in an area with a substantial Vietnamese population, you can probably find tofu already fried at a grocery that caters to Vietnamese customers, or at a tofu shop.
cooking canned veggies in a Korean clay pot? I just acquired a Korean clay pot. One of the first things I made was some celery and chicken. Both turned out great but the celery was esp great. Right now, I have a surplus of canned vegetables of all sorts--spinach, peas, mixed veggies, etc. Can any of these be made in a...	Generally, as canned vegetables are already cooked, they can be mushy regardless of the vessel you cook them in. Depending on the desired result, I would add canned vegetables near the end of the stew's cooking time, especially peas and spinach e.g. in some sort of pie filling. You could cook them further, but expect v...
What do you get from boiling dough I was wondering about what happens to bread dough under various cooking conditions. More explicitly: what do you get when you boil dough? I know baking gives you bread and frying gives you donuts. And since I really don’t know so much about cooking, the one thing missing was boiling....	When you boil bread dough, you get a type of boiled bagel, I don't think it has a name in English. Dumplings are more likely to be made from other types of dough, like pasta dough. And while you don't have to boil your dough in a torus shape, it is the most convenient one since you cannot shape it thick and expect to c...
Salt cured egg yolk storage life Does anyone know long would salt cured salted egg yolks keep in the refrigerator? I've seen a few articles including this one https://practicalselfreliance.com/salt-cured-egg-yolks which notes that its good for about "3-4 weeks if not longer", though some claim that it's only good for ...	It depends on how you will store them ( individually wrapped, in a plastic box, vacuum sealed ?) It can also depend on how dry is your fridge. It also depends on how dry they are. I'd say 2 weeks max; some say 1 month or more. The Egg farmers of Canada advocacy group doesn't even say. Don't make couple of dozen of them...
Can you replicate grill or roasting on a stove? I love fish and courgettes, tomato etc. don't in an oven. I'm gonna be on holiday in a third world country where people do not have ovens in their home and just usually use a stove of some sort. How do people in this countries get food cooked, like an oven, grill etc. o...	Maybe they don't. You can't replicate roasting on a stove top. With a grill pan, you can get in the ball park of grilling, but you would miss the major flavor contributor resulting from drippings hitting hot coals or grill burners. Rather than trying to replicate something you do at home, I would suggest, that when on...
Are cardamom husks edible? I have a recipe for a South Indian "allspice" mixture that includes cardamom among other spices. One begins with whole spices, toasted, and in the end they are ground in a coffee or spice grinder. Does one have to extract the black seeds within the pod and discard the husks before roasting a...	The entire seed pod is edible. With a coffee grinder, you may not be able to reduce the husks to powder (that’s more of a job for a burr grinder), which may affect the mouth feel of the final dish slightly but should be fine. The cardamom taste comes from the seeds, so you can remove the husks if you want, but I wouldn...
can light beer be used as substitute for white wine vinegar in marinade recipe? A chicken marinade recipe calls for both 1/2 cup sour cream and 1/4 cup white wine vinegar. I was wondering if I can swap the vinegar with a light beer, and if so, would proportions remain same as if when using vinegar? If not, can unfilte...	The answer to this is: No, beer won't substitute, but another vinegar could. The main reason here is flavour - beer tastes completely different to vinegar, and would change the flavour profile of your marinade substantially. This may work out, but it may not, and the only ways to tell would be to test it and/or look fo...
What is the difference between cheap and expensive extra virgin olive oil? I read that extra virgin and regular olive oil are different in the way they are processed. For example, regular olive oil can contain chemicals e.g. pesticides, but extra virgin will not? Extra virgin also comes in cheaper and expensive brands...	"Virgin" olive oil is mechanically pressed. "Extra virgin" olive oil additionally satisfies basic quality criteria, and is generally the first oil pressed from a batch of olives. The terms have nothing to do with pesticides or "chemicals". Extra virgin olive oils vary widely, both in overall "quality" and actual attrib...
Lasagna in a sandwich maker I have some lasagna sheets that I would like to use, and our oven is rather unreliable. Is it possible to prepare lasagna using only a sandwich maker? How could I go about doing this?	Why not; it can be a fun project. It will need a lot of experimentation to make it work and it will not be a lasagna. I'd completely cook the noodles, spread them on the sandwich maker, put a little bit of sauce and cheese in the middle, put another layer of noodles on top and press it down. Depending on the size of yo...
Cooking French fries with strainer from IKEA's Idealisk I want to make French fries, but I don't have a proper deep fryer, but just a dutch oven and a strainer from IKEA, Idealisk. Is it OK to leave the potatoes in the strainer and submerge them in the hot oil? Like leaving the strainer in the hot oil. Will the strai...	If the strainer fits your pot so that it works as a fry basket, then it's fine to use it as such. As long as: It'll sit flat in the pot so it doesn't spill all the potatoes out; The handle is long enough that you can pick it up without burning yourself on the oil; You're not concerned if the strainer gets burned-on o...
What would cause the peel of a lime to turn yellow? About a week ago, I purchased two limes, a lemon, a couple of kiwi fruits, and some oranges. When I got home, I placed them in a bowl. One of the limes ended up at the bottom of the bowl but there were still enough gaps between the fruit that it wasn't completely hid...	Ethylene, most likely. You've said that that lime was at the bottom of the bowl, mostly covered with other fruit. I'll bet it was very close to some kiwis. Fruit -- particularly "climacteric" fruit like kiwi which ripens after being picked -- produces and releases ethylene. Ethylene serves a key role in fruit ripening....
Sweet = Sugar, Salty = Salt, Sour =? I have thought of a funny concept on what makes things taste like this, taste like that, and it kinda looks like this: Sweet = Sugar (C6H12O6) Sour = ? Salty = Salt (NaCl) Bitter = ? What I'm trying to figure out is what is the simplest substance that makes this taste like that. ...	Sour flavours come from acids, like citric acid (in lemon juice, for example) or acetic acid (in vinegar). I don't think there's any one acid that qualifies as 'simplest'. Bitterness is much more complicated; there are lots of different foods (coffee, uncured olives, citrus peel, alcohol, hops quinine) which are bitter...
Recommended lemon juice to water ratio when making lemonade A lot of recipes I see call for lemon quantity but this can be very relative as some lemons differ in weight/size, thus yielding to different amounts of lemon juice. For instance, if I wanted to make half a gallon's worth of lemonade, what would be the recomm...	According to this lemonade recipe Best Lemonade Ever rated by 3K people, averaging a rating of 5 stars, the ratio is 1 ¾ cups white sugar 8 cups water 1 ½ cups lemon juice Since you're using 2 cups of sugar, I recommend you follow the recipe: 2 cups white sugar 9 cups water 1 ⅔ cups (27 tbsp) lemon juice As for lem...
Do yeast pancakes contain alcohol? I fed my 2 year old pancakes that required yeast: yeast, mashed banana, warm water, whole wheat and buckwheat flour, and salt. I left the batch in the fridge overnight, and in the morning added a teaspoon of sugar, some more water, and a bit of oil. Fried them up on a shallow pan for...	Yes, yeast-risen foods such as bread will contain trace quantities of ethanol. The concentration will likely be lower than that found in fresh fruit.
What is the best way to turn soup into stew without using flour? I was hoping to make stew, but I made soup by forgetting to add thickener--my intended thickener was keto flour because, due to an autoimmune disease, I cannot have wheat or corn or potatoes. I was just looking up how to turn soup into stew and found a r...	I wouldn't actually call a soup with thickened liquid "a stew", for me a stew is a cooked dish with very little liquid altogether, be it thick or thin. Because of this, I would suggest a very simple solution: pass your soup through a colander, catching the liquid. Then return as much liquid as you like to your vegetabl...
Is panko just pretentious breadcrumbs? My local grocery store actually currently sells panko crumbs for more money than beef mince, which to me is incredible. Is there any sort of justification for this or is it just expensive because it is foreign? Maybe there is some culinary justification in using it that I'm unawa...	The big difference between panko and "regular" breadcrumbs is that panko is more like flakes, so it creates a much different texture when used as a breading. It's more similar to using cracker or cereal crumbs than regular bread in terms of shape, but the texture is more bread-like. For a picture comparison, and explan...
Why does this custard say to boil milk cool and boil again I have this recipe (from a really great book that has never failed me) for a custard and it says to Bring the milk to the boil. Put to the side for 10 mins. Whisk the yolks and sugar. Return the milk to the boil. Add milk to eggs. Heat till thick. But why th...	I can't say about this particular recipe, but 'scalding' milk was a commonly used to change the milk (cooking proteins, deactivating enzymes, etc) in the days before pasteurization ... but that was normally done when the milk was to be used at a non-boiling temperature. It's possible that this 10 minute cool down gives...
how to not get burned keto flour pancakes? I make keto pancakes out of a bought keto flour pancake mix (almond flour and cassava and coconut flours are main components). I mix these with either water or whole milk, making not too thick mixture, and cook on a cast iron pan with a pad of butter placed on heated pan firs...	Your pan is getting too hot. Cast iron has a lot of" thermal mass", which means that it takes a good bit of energy (and time) to heat up, then it holds on to that heat and takes time to cool down. Most likely, your pan is still heating up when you cook your first pancake. It's at the right temperature, but still on the...
browning meat in Dutch oven--why doesn't it work for me? A stew recipe I was using said to brown the meat in the Dutch oven first. I tried to--added oil and let it get hot on the stove top with lid off. However, the meat did not appear to brown as much as, I think, broil. I am unsure if I waited long enough to get the...	A few things that I would suggest for browning in general, some of which moscafj has already hinted at: Dry your meat: Any surface moisture has to be evaporated, cooling down the meat and the pot. A dry piece of meat will brown more easily. For grilling, many people use paper towels, but for stews you can also roll ...
Good book on the chemistry of cooking? What is a good book on the chemistry of cooking? I am looking for a book that discusses fermentation chemical reactions and reactions that occur when food is heated.	The standard and most commonly referenced home-cook-approachable book on the science of cooking is On Food and Cooking, by Harold McGee.
Do blini have to be thin? In case you're wondering, Blin (or Блин) is just Pancake in Russian. It was given by my favorite YouTuber that these pancakes have to be thin to be a proper blin. Is this true?	This seems to be more of a linguistic question to me. It depends on who you ask. In the region where I live: not necessarily, both the American style and French crêpe style pancakes are sometimes called "блин" and "блинчики" (little pancakes). But for a lot of people it's only the French thin ones. And they call the ot...
Does pouring water on burning charcoal when grilling make the meat more smokey? Does anyone know if pouring water during grilling on the charcoal, which makes the fire smokey, would actually make the taste of the meat being grilled more smokey?	No, as that isn’t creating smoke. It’s creating steam. A steamier cooking environment may actually inhibit desired grilling flavors as it could inhibit browning via the Maillard reaction.
How to heat up a pan on an induction burner? When it comes to a cast-iron skillet, the benefit of using traditional methods is that if you want a super hot pan, you heat it for a long period of time before adding fat to the pan. The instructions say never place an empty pan on an induction burner. So for me adding oil...	The instructions say never place an empty pan on an induction burner "Never" is a strong word. Too strong. Of course, you deviate from the manufacturer's instructions at your own risk. But as long as you are careful to not cause harm to the pan or the burner, it should be fine. The main risk to the burner is overheati...
Undoing the flavor effects of baking soda in cooking I recently learned that if you put a bit of sodium bicarbonate on onion when frying it, the onion will literally melt away. This is absolutely amazing, and I love that trick. But I tried it now when I was cooking some tomato sauce, and while the mouthfeel was incred...	You cannot remove a flavor that's been added to a dish once. There are very few exceptions to this, and I would say this isn't one of the exceptions. You will find people telling you that baking soda is neutralized by acids. While chemically, baking soda can react with an acid, I would say that this won't help you here...
What is the pho "original" chile? Every Vietnamese restaurant I've eaten in (in the US) uses jalapeno peppers in their pho. I assume that's an American adaptation to the dish. Is that correct? If so, what kind of peppers are used in Vietnam?	Chilli is a strictly optional condiment to phở and many Vietnamese will eat theirs without it. In Vietnam, if fresh chillis are served, it will likely be one of two types: Ớt sừng trâu, literally "buffalo horn" chilli, large and fairly mild. One of many cultivars of C. frutescens, typically sold in the US as "Red Ca...
How to check if a vegetable is bitter without eating it I want to know if my cucumber or ridge gourd is bitter before cooking, but for some reason, I can't eat or smell a slice of it to check. Is there any other way to check its bitterness? (I'm hoping that there will be another way, for how else would factories that ...	No, there is no other way. You have to taste it. Smell is a second best, but not as reliable, and almost unusable on a whole cucumber. In recent years, there has been some quite good research on automated sensors for the detection of flavors or specified substances, and they can probably do it too. But beside all the o...
Is there a way to make a generic cheese sauce? Scenario: I have some nuggets, and thought it would be nice to dip them in some cheese sauce. I do not have that, but I thought I could make one with the ingredients I have. But I am not sure if there is a way to make a MORE OR LESS generic cheese sauce. This is the chees...	'Cheese sauce' is really anything semi-liquid that tastes a bit like cheese & can be poured or dipped, depending on how liquid. Some fast ideas:- Camembert, brie etc - put it in the oven for 20 mins. Cross-cut the top, dip. tbh, you can do this with most cheeses, just the French-style crusted cheeses provide a cool loo...
Where did the first kombucha SCOBY come from? I haven't been able to find any information on this online. Kombucha recipes always suggest to either get a bit of the starter from someone else who makes kombucha or to grow the scoby from a storebought bottle, but both of these presuppose the existence of someone else's ...	I work at a large kombucha brewery and my wife is the head brewer(13 yrs combined experience). As with vinegars and sourdoughs, the kombucha cultures(yeast and bacteria) are generally present in most environments. They can be created "from scratch" under the right conditions. It's much easier to start a vinegar from ...
Bean substitute for lamb in moussaka? I need a recommendation. I have had success substituting beans for meat in a number of baked-bean dishes using spice mixtures from cuisines around the world. I'd like to apply this idea to Greek moussaka, but I can't decide what (dry) bean to use. My gut instinct says, "black bean...	It's a while since I've made (vegetarian) moussaka but as Max says in the comments, lentils are a decent substitute here. I've used Puy lentils or lentilles vert*. You want something that holds a bit of texture/doesn't fall to bits too easily, unlike red lentils. A mix of red lentils and lentilles vert works well in ...
Substitute clarified butter with sunflower spread Background I am making a sweet recipe of Baklava, which calls on ghee or clarified butter. So the butter substitute would be used to paint on the layers of filo pastry before baking. My problem When reading the ingredients list I instinctively substituted butter for su...	"Spreads" are not an effective substitute for clarified butter for filo pastry, because they contain water and emulsifiers. The purpose of the clarified butter in filo pastry is to keep the layers separate, and water-containing spreads will encourage the layers to stick together. If you don't want to use butter, substi...
Pie crust too soft to put in pan My pie pastry is too soft that I can't pick it up to put in pan after rolling it. The softness/pliable is like the butter/shortening too warm needs to be refrigerated. I tried refrigerating it overnight (this delayed the completion of my pie) but next day it was still too soft and I am...	That's an unusual problem, rollable pie crust recipes will in my experience always get hard enough in the fridge and actually too hard/brittle after a full night there. Troubleshooting should go in the following order: Make sure you are using a recipe that was designed to be rolled. Pressing is a legitimate way of mak...
Pudding vs. laundry starch - Add water gradually or all at once? I recently watched a YouTube video "How to use old fashioned starch" by Constance MacKenzie about how laundry was starched in ye olde time. The only relevant information for my question is that you can use potato, wheat or rice starch and that it must b...	Yes, both processes are valid ways of making pudding (not roux). You can either dissolve the starch in a little cold water first and then gradually warm it up, or you can dissolve the starch in all of the cold water and then start warming it up. After it is warmed up, you can bring it to a boil. The "dump all together"...
Why can't you susbtitute oat flour for wheat flour 1:1? Wheat has gluten, and oats have avenin (which are similar proteins). What is different about avenin that you can't substitute oat flour for wheat flour when baking cookies, breads, etc?	I don't know what you mean by avenin being "similar", but it doesn't behave like gluten at all. Oat flour behaves like any other gluten-free flour and is a poor substitute for wheat flour. You can only use it in recipes which are specifically engineered for gluten-free flours. If you try using it in recipes which rely ...
What effect does closing a lid in some recipe do? In cooking meat like chicken, I've noticed that recipes say to close the lid and wait for few minutes. I'm trying to figure what exactly the effect created by this is. Any insight will be appreciated.	It holds in steam. This increases the air temperature in the pan, which allows for more even cooking instead of just cooking the the food in contact with the pan. It also slows down how quickly the food drys out, and may have other secondary effects, such as how fat renders from a piece of meat.
Add sugar to Taco Seasoning? Do I add sugar? So many people have told me they put sugar in their seasoning and I don't understand why. What does sugar provide to this recipe and how much should I experiment with? This is the recipe in progress. 4 Tbsp smoked paprika 4 Tbsp sweet paprika 2 Tbsp dried oregano 1 Tbsp co...	You will find that adding sugar to some recipes is controversial and highly subjective. Me, I almost never add sugar in situations like yours. But sugar can do something valuable: decrease bitterness. I knew an Italian woman many years ago that made the best "gravy" (tomato sauce) and her secret? A pinch or two of suga...
What is the difference between how nut flours and nut butters are made? Nut flours are made by grinding nuts. Nut butters are made by grinding nuts as well. Do nut flours have the oil removed, or are they just ground a different way?	It is both, depending on what you understand under "nut flour". The first kind of "nut flour" is something that may more precisely be called "nut meal" or "ground X" (where X stands for the nut, as in "ground almonds"). Nut meal is simply nuts reduced to small particles (larger than flour particles though) and is creat...
Preheating oven increases temperature? I use an old convection oven. I usually preheat at 180°C for 10 mins. Recently I bought an oven thermometer and found that the oven temperature after the said duration was higher than 180°C, around 210°C-220°C. Is this normal?	Sadly, yes. Your oven most likely has been running too hot for a while and now that you are actually measuring it, you noticed it. We have a lot of Q/As on the site that recommend using a separate oven thermometer whenever an oven behaves strangely. Thermostats can fail or be generally incorrect, like too hot or too co...
Tenderizing vegetables (chili pepper) I am trying to emulate a hamburger recipe I ate at a restaurant with some green chili pepper (Chile Verde) which I really enjoyed. My problem relies on how to cook it, if I just use the pan it burns or does not reach the soft consistency I am looking for. Is there any way I can ea...	Roast in a hot oven, over grill or direct flame, or in cast iron. Whole...until skin is dark and blistered. Remove from heat carefully. Place in a bowl and cover with plastic. Allow to cool. The peppers will continue to steam as they cool. Wipe off skin. Then de-seed and dice. They will be tender.
Need advice re chance of damage to a stainless steel tray in a very hot oven I need to heat a clean stainless steel tray to the temperature of boiling water. Would the self-cleaning cycle of the oven damage my tray in any way?	The temperature of boiling water is 100° Celsius or 212° Fahrenheit. This is considerably colder than the self-cleaning cycle in your oven. It would be perfectly sufficient to set the oven temperature to about 120°C/240°F to heat the tray. It would not take long to reach the desired temperature for the tray at those lo...

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