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What are the mechanics of raw milk and products made from it?
I'm stuck in a bit of a strange predicament... As many of you know, getting access to raw milk is a problem for many in the Western world, whereas information is abundant. Yet, here I finally am with an unlimited source of raw milk but unable to find any me... | Basically the processes are those that have been used for 1000's of years. Components of the milk along with some bacterial species that are commonly found in milk can, under the right conditions, produce some or all of your products.
First off, the online article is completely wrong, milk can and does "rot" - introduc... |
How do I age ginger?
For the past few months all I can find is young ginger from the grocers. I am in need of old ginger which I can't quite purchase.
I have tried to leave it out in the kitchen in an open basket (no sunlight) but it went all mouldy. When I did this, the average temperatures in my (Australian) city we... | What's the difference?
I did a little research, and this article does a good job at summarizing both the taste difference, and the growing difference.
Young ginger (or spring ginger) is harvested at the start of the growing season, before it has gotten as fibrous, and when the exterior skin is still thin & delicate. It... |
Should canned fish be flaky?
Properly cooked fish is meant to be flaky and not tough or chewy.
I just had some canned mackerel and noticed it was not flaky but rather a bit tough and chewy. Is it just a bad batch or does the cooking process cause it to be like this? | Fresh fish is considered ready for serving at 60-65°C (plus minus a bit, depending on what kind of fish, cut, personal preference etc.). At that point, fish will fall apart into moist flakes if pressed with a fork, but not crumble on its own. Heat the fish further, and the proteins will denature in a way that the fish ... |
What blender is required to create an emulsion?
Let's consider for specificity an emulsion prepared with the use of a protein possessing emulsifying properties as an emulsifying agent. Domestically most commonly prepared protein-based emulsion is mayonnaise.
Recently Cook's Illustrated has complicated matters by repor... | An emulsion, like mayonnaise, can be made with a fork, a hand whisk, an electric whisk, a stick blender, or a traditional blender with a jar. I've made mayo, at some point or another, with just about all of these. For home use, the hand whisk is often the most convenient if you are handy with the technique. However, ... |
Could I use a sous vide rack for cooking lasagna in boiling water?
I enjoy cooking my lasagnas in boiling water before using them in the pan. I am perfectly aware that putting a little oil in the boiling water helps avoiding the noodle to stick together. But I cook rather large and thick organic lasagnas noodles and I... | There are no metals used in cooking that can go in hot water but not boiling water.
While metal racks for sous vide aren't meant to contact food directly they're still cooking equipment, and should still be made of food-safe materials (e.g. common culinary grades of stainless steel).
From a safety point of view I'd hav... |
Can meat spoil outside the fridge if it's baked into bread as a filling?
I made some meat buns tonight (that is, buns with cooked chicken stuffed inside them before being baked), and I'm wondering if I should bother keeping the buns inside the fridge, because that would mean having to reheat them later.
Will the chick... | There are two differences between your buns and a tin can.
First, your buns were heated to a core temperature of under 100°C. Yes, your oven was probably set way higher, but the water content in your filling prevents it from getting hotter than boiling water. Commercial canning is done in the vicinity of 120-130°C, whi... |
Sage - how much can you eat fresh?
I have just bought a flowerpot of sage - Salvia officinalis.
I know that the leaves can be used for tea. But can they also be eaten fresh, as a snack or as part of the salad? Is there any limit on the amount of fresh Salvia leaves that is safe to eat per day? | Sage (Salvia officialis) is a staple herb in various cuisines. It pairs with veal in an Italian Saltimbocca or pork in the British sage and onions stuffing and is eaten even on its own, e.g. battered and fried. So yes, it’s clearly edible. However, personally I would not serve it as a salad leaf, it’s probably too pung... |
How should I wash butter muslin?
I used butter muslin (the link is to the specific product I used as an example) to roast a turkey crown (following the method from this article). I now have a piece of muslin with a tie-die pattern of browning from where the creases were. I can get most of the butter out by rinsing it ... | Accept that it will never look pristine white ever again.
Whatever you do, don't wash it in Persil. That stuff is designed to make your clothes bright & nicely perfumed, not something you need in your turkey - "seven day freshness" isn't quite what they meant in the adverts. At least it doesn't have fabric conditioner ... |
Geographic variations in coconut milk
My local supermarket sells numerous brands of coconut milk. Some brands, by their packaging and location on the shelf, are marketed for use in Thai cookery; other brands target Indian or Caribbean cuisines. There is a substantial difference in price between the different brands: a... | If you examine the ingredients on different brands of tinned coconut milk you can find percentages of coconut ranging (and I used the Tesco Supermarket website to get a sampling as they always list product ingredients) from 25% up to 72% and possibly higher. There will also be varying proportions of water, thickeners a... |
Can I mix food grade lye (sodium hydroxide) with water to make kansui?
I have food grade lye (sodium hydroxide) from pretzel making and I want to make chewy noodles, either ramen or Chinese noodles. Many of these recipes call for lye water or kansui.
I have found many resources about making your own kansui from baking... | 80% potassium carbonate, 20% sodium bicarbonate at some concentration https://omnivorescookbook.com/kansui is likely to behave very differently than your sodium hydroxide.
Kansui is probably strongly buffered, while your pH is
likely to wander. That sort of thing is liable to wreck recipes.
I'd find a good how-to onlin... |
Is it possible to have a keto stew?
Is it possible to have a keto stew?
I would guess no since you need a starch eg a fair quantity of onions and carrots?
Is there anyway it can be accomplished? | There are literally keto stew recipes when you search keto stew on google.
From
Delish.com:
When making keto stew:
choose low carb vegetables
replace potatoes with less starchy root vegetables
use onions and garlic judiciously
small amounts of colorful vegetables add visual appeal
add the vegetables at the last 40-... |
Substitutes for beer... in beer cheese soup
Sounds odd I know, but some preservatives in beer can be an allergen... I found a beer cheese soup that I really really enjoyed. My question is, are there non-beer substitutes for "dark" beer that might do well in a spicy beer cheese soup like the one linked below. I'm curio... | Note: This is a suggested experiment, rather than a tried-and-tested solution
From the comments, yeast and malt extracts were suggested. I'd go further and say both, as neither will replicate beer flavour alone.
Both are rather variable. Some experimenting will be required.
In case you go too far with either of them,... |
Difference between Vietnamese and Moroccan preserved lemons?
One ingredient that I enjoy using is Moroccan preserved lemons, which are lemons that have been packed in salt. However, I don't always get around to making my own, so I sometimes buy them at Middle Eastern markets, where jarred ones are quite expensive ...... | There's probably not much difference.
There is a fair amount of variation in preparation methods for Vietnamese preserved limes and lemons (chanh muối). The Garden Betty recipe you linked is probably the most common technique - soaking nearly-quartered lemons in heavily salted water for a few weeks - but that may not b... |
Can I still use a Tagine that was outside for a while?
I have a ceramic Tagine that I used regularly to make Middle Eastern dishes.
However over the last few months I didn't use it and it sat outside on the balcony for a while, collecting rain water and dirt.
I took it inside and cleaned it thoroughly but I am still n... | If all the tagine was exposed to is water and dirt then you should be fine as long as you clean it off and bake it to drive out any water. Tagines are generally unglazed on one side so will absorb water, if you don't dry it out it could crack when you try to use it. the process would be put it in a cold oven and turn i... |
Potato for a purpose
I noticed that my super market sells packaged potatoes for different purposes, for example they sell:
potatoes for a salad
potatoes for baking
potatoes for frying etc..
They all look pretty similar to me. Are these labels just for marketing, or is there an actual difference?
I usually just go fo... | Yes, there are differences. Unfortunately, many potatoes have been bred for crop yield and storage over flavor ... and so the flavor differences that you might see in South America don't tend to be so prevalent in the US and Europe.
"Factory farming" in many ways started because of potatoes. McDonalds wanted to get r... |
Dried garbanzo beans not expanding when soaked
I recently tried soaking dried garbanzo beans for the first time. The 'quick soak' method which involved boiling them for 5 minutes and then letting them sit an hour didn't seen to change their overall size as much as I expected, and neither did leaving them to sit in wat... | The soak doesn't swell them to 'cooked' level; the cooking does that.
It is true that very old beans will never be tender, but you have no good way to find that out before you spend the next two hours simmering them. [Change the water first & don't salt them until the last half hour].
This covers most of the basics, ov... |
Can you bake or grill well done lamb chops that are also soft?
I bought some grilled lamb chops from the shop and they were soft, juicy and medium rare.
I reheated them and quite quickly the outside browned and went crusty and the inside got cooked. The result was tougher meat with a not soft surface.
Is it possible ... | No, you absolutely cannot. "Well done" is primarily a description of texture, and that texture is not soft and juicy. When you bake meat (or any other protein), it goes through many different stages, depending on the temperature, and you stop when you have reached the desired texture. If you stop at the texture of "wel... |
Why does salt and seasoning stick better to hot foods?
In every recipe I see for fries, popcorn, churros, and other foods where I normally want to add the salt/sugar/seasoning at the end, everybody says to make sure to do it while the food is still hot so the seasoning sticks. Why is this? Is this just something peopl... | It's really not about temperature at all.
"While it's still hot" is a great description of when to do it, but it's not why.
You want to salt fried food when it's straight from the oil, because the surface is still wet with oil. This ensures that the salt sticks to the surface of the food. As the food sits, the surface ... |
Is it safe to wash meat packaging before throwing it away?
Is it recommended to wash plastic packaging for raw meat before disposing of it? I see advice to just rinse it with soap in the sink to prevent the bin from smelling.
However, I also see it is usually not recommended to wash raw meat as there is a risk of cros... | Rinsing or washing the container is no worse than rinsing or washing a plate on which you have let your meat rest. But do it when you take your meat out, not a couple of hours later, to avoid spoilage starting.
If you send yours to landfill, cleaning it is for your comfort.
Where and when I grew up we would never bothe... |
What are the consequences of dishwashering a cast iron skillet?
I know that with cast iron skillets, one isn't supposed to put them in a dishwasher to allow bits of what was cooked (called seasoning) to build up, since some people think that that produces better tasting food (maybe it does, I'm not taking a stance on ... | A cast iron skillet which is regularly washed in the dishwasher will be progressively stripped down to bare metal, which will quickly and consistently rust. It will not be usable for cooking until you clean it of the rust and re-season it.
Incidentally, I think you might be confused by the term "seasoning". Seasoning c... |
Chinese dumplings vegetarian style - mushrooms raw or cooked?
I recently started making Chinese steamed dumplings (Jiaozi) with cabbage and beef mince. In this version I simply mix together all the ingredients for the filling (cabbage, onion, beef) when they're raw, fold the dumplings and steam them for a few minutes.... | Is this always necessary and if not what are the pros and cons of cooked vs raw mushroom?
If you don't fry the mushrooms first, they will turn out rather watery and bland. So yes, you could say it's to drain some water first, though I don't really drain the water; I let the water evaporate. |
Books for very high level vegan cooking?
I'm looking for a book, or some books on cooking vegan on a very high level. There are several nonvegan michelin star level books, and many "quick and lazy" books, but I'm having a hard time to find one that covers vegan dishes on star niveau.
Can someone recommend a book like ... | I'd recommend Crossroads, by vegan chef Tal Ronnen. While not quite The French Laundry Cookbook, Crossroads is nevertheless on the very gourmet side of vegan. And I can attest that the recipes are pretty good. |
Ground Turkey "with natural flavoring"
I notice that Foster Farms brand ground turkey (in Calif, USA) is actually labeled "Ground Turkey with natural flavoring". I am curious what sort of "natural flavoring" Foster Farms has added to the turkey meat. The ingredients list is no help as it just lists the two ingredients... | Ground turkey has rosemary added as a preservative.
Effect of Commercial Rosemary Oleoresin Preparations on Ground Chicken Thigh Meat Quality Packaged in a High-Oxygen Atmosphere
I have wondered the same thing. It seems ground turkey invariably has rosemary. I thought maybe turkey had some funk that was countered by ... |
Does boiling water deactivate malt enzymes?
Will mixing boiling water with malt flour deactivate the malt enzymes?
I’m trying to adapt a recipe for mämmi that involves mixing mixing a combination of malt+regular flour with boiling water in a 1:2 ratio (by weight) and need to understand whether the point is to stop the... | Yes, heating to boiling temperature will destroy amylase.
Depending on the ratio, the goal of that recipe may be to destroy the enzymes, to gel the starch, or to help the enzymes be most effective. It’s not uncommon for particularly old and traditional recipes to use a combination of boiling water, ice-cold water, and ... |
Should leftover meat be stored in cooking juices?
I put some pork shoulder in the slow cooker along with water, lime juice, apple cider vinegar, and spices. I then cooked it until it was falling apart. There's enough to last about a week.
Should the leftover meat be stored in the juices, or will the acids break it dow... | If not consuming right away, it is often recommended to allow meat that was braised to cool, and be refrigerated in its juices. For this reason, many recipes suggest making a braise a day ahead for better flavor. I don't think your concern is break down of the protein, as much as it is shelf life. If you are not goi... |
Is there such a thing as a dish being bland from too many flavors?
My girlfriend has asked for my opinion on a few dishes that she has been experimenting with, and not being particularly well-versed in the language used to discuss food, I have been having trouble expressing my opinion on two specific dishes (namely, a... | I think the description you're looking for is what is often described as "muddy flavors" or "fighting flavors" or "muddled flavors" (though the latter is also a term used for a specific technique, so searching the internet will give lots of results for that).
This doesn't mean that it tastes like a mix of dirt & water-... |
Is yoghurt mixed with milk safe?
I have always been told that you shouldn't drink milk and eat yoghurt together. So today in the kitchen channel when they made a smoothie with milk and yoghurt I was shocked. Since I couldn't find information online, I ask here: is it safe to drink milk and yoghurt together? | Yes, that’s perfectly safe.
If your yogurt has live yogurt bacteria (so not pasteurized after fermentation), some of that bacteria would turn the fresh milk into yogurt if given enough time - but we are talking about hours in a rather warm environment, not in a smoothie that is mixed and then consumed rather quickly or... |
Is ginger soluble In water, fat or both?
Is ginger soluble/can it creates strong flavours in water, fat or both together? | No, by strict interpretation of your question, ginger itself is a plant. Plants are typically insoluble as they are composed of chemicals that are fat and water insoluble to a greater or lesser extent.
However, the major spice component in ginger is [6]-gingerol, this is a volatile ketone that is soluble in a range of ... |
Why is vinegar not applied to rice used for onigiri like rice for sushi?
So sushi and onigiri (rice balls) are similar to a naive eye to me wherein there's some shaped rice.
Sushi usually gets some vinegar for taste and to help it stick to my understanding.
Yet onigiri doesn't? https://en.wikipedia.org/wiki/Onigiri At... | Not a Japanese chef, but I do homemade nori rolls and onigiri:
The purpose of the vinegar in sushi rice is to flavor it, not to make it more sticky. If anything, the vinegar makes it less sticky due to adding a little acidity and moisture. Sushi rice is supposed to be delicate and "crumble" when you bite into it. In... |
Is cured meat broth edible?
We bought a chunk of raw beef in brine in the store. I was marked "fully cured,... boiling will develop pink color". After adding some water and slow cooking it overnight it turned into delicious corned beef with beautiful color and texture.
I tried the broth, it tastes very salty but also ... | All the ingredients used in curing are safe to eat, otherwise they would not be able to be used in a commercial sense. Typically cured meats of the sort that you describe are called something like "corned beef". These are produced using a curing salt that is composed of sodium nitrate and sodium nitrite along with regu... |
Does freezing raw milk kills harmful bacteria present in the milk?
I have been drinking shakes made from frozen raw milk; just wondering that could it lead to any illness.
Does freezing raw milk kills harmful bacteria present in the milk? | No, freezing in a normal home freezer does not kill bacteria. They typically just enter a dormant state and reactivate as soon as you thaw the milk. Freezing a safe food extends the storage life, but does not make an otherwise unsafe food safe. |
Why doesn't a microwave heat the air around food, in addition to the food itself?
I'm reading Harold McGee's "On Food And Cooking", and in the "Microwave Cooking" section he writes:
Since the air in the oven is not heated, microwave ovens can’t brown meat surfaces unless they’re assisted by special packaging or a bro... | With all electromagnetic radiation, including visible light and microwaves, absorption depends on the molecules doing the absorption. Air is mainly oxygen and nitrogen, and these don't absorb very well at the 2.4GHz frequency used in microwaves, while foods do. A lot of this is down to the very efficient absorption b... |
How do I store untempered chocolate?
My chocolate tempering was a flop! I am left with half-tempered Easter chocolates for my daughter.
Since this is my first time and she doesn't really care, and another question said it's OK to leave these as-is for home consumption, I'm going to just give them to her like this and ... | They are not that much meltable. Also, there is some chance they will become actually more pleasant, since the unstable crystals tend to turn into the next higher type over time.
So, I would just keep them at room temperature and not worry much. If milk chocolate (or worse, bad quality milk chocolate) doesn't spontaneo... |
What is a refrigerator tray in older recipes?
Many older cookbooks call for filling a “refrigerator tray”. For example, in the 1960 Better Homes and Gardens Dessert Cook Book the recipe for “Banana Ice Cream” says to “Pour into refrigerator trays. Freeze till firm.” and in Anne London’s 1972 American-International Enc... | I ran a quick search on ebay Images. Looks like a refrigerator tray is a shallow glass or enameled dish. I saw a few plastic ones, also from the 60s-70s. |
Microwave Oven Operating Frequencies
I have read that industrial microwave ovens operate at 900 MHz rather than the more common 2.4 GHz ovens found in most homes.
Why is this?
Some examples of this claim:
Continuous Microwave Processing for Heating Materials
Comparing Microwave to Conventional Heating & Drying
The la... | "Oven" is probably the wrong word to use. Industrial microwave heating systems are used in many manufacturing processes that may not have anything to do with food preparation. Industrial heating systems may be much larger than a residential oven, or may not resemble
a residential oven at all. They may be part of a co... |
I'm having trouble making grilled cheese, what am I doing wrong?
When I cook grilled cheese, I put a tablespoon of butter on the pan, and the pan is hot enough that it quickly melts and sizzles.
However, when I put the bread on, it just soaks in the liquid butter on the pan and the bread doesn't make any sizzling nois... | Preheat your pan on low to low-medium. Build your sandwich. Butter the bread or the pan. It doesn't matter. Place the sandwich in the pan. Keep the heat low, to low-medium. Wait. Check the underside, looking for a golden brown. You want the heat low, because you want the cheese to begin melting without burning ... |
What equation should I use for microwaving food?
Prepackaged microwave food typically says to microwave on high for n seconds. It usually says that the instructions are meant for an 1100 watt microwave (give or take).
My microwave is only 950 watts.
What is the equation for me to get the new time? Is it time x (1100 /... | Simple answer
The same equation, because the power or wattage between both your microwave and the reference/recipe microwave are close enough that your formula would be a decent estimate of time with some "tolerable" error (and will work for any case this happens).
Technically speaking this means you just estimated coo... |
What is this cast iron skillet with diagonal ribs intended for?
I'm not actually sure if "skillet" is the right word for this, but it seems close. We got this second hand, so not sure of its origin.
The particular feature that I'm not sure of is the set of diagonal raised 'ribs'. Seems like they would keep the food it... | Those are commonly called grill pans.
Image Source
With a grill pan you can get an appreciable experience of outdoor grilling indoors, and staying indoors has gotten more and more necessary nowadays due to the pandemic...
The ridges allow juices to flow off the meat so the meat doesn't just sit and boil in them (like ... |
Why are most circular pizza peels designed with holes in metal
I am looking to buy a pizza peel. In the UK, I'm noticing a difference in styles, and was curious if there was a reason more than design
There is the "paddle" design, which is more rectangular and a solid piece of metal
Almost all of the longer handled ci... | The Chef Pomodoro round peel you picture is described by the manufacturer as a ‘turning peel’.
A turning peel is a must-have to easily rotate the pizza multiple times with precision.
Taking that cue I checked a few more on Amazon and they were mostly described that way.
A Turning Peel is specifically for rotating the... |
Is pink salmon the same as Alaskan?
I'm new to salmon. I've been trying new dishes but I read online that Alaskan salmon is not the greatest. But is pink salmon the same as Alaskan salmon?
I've been using chicken of the sea pink salmon wild caught, for quick dishes like sandwiches or salad etc..
Just wanted to make su... | I live in the Pacific Northwest, so I know quite a bit about salmon. You have to, or they exile you.
First, I have no idea why you'd think that Alaskan salmon is bad. Given their extensive river networks and vast areas of untouched wilderness, Alaskans catch some of the best salmon in the world. The salmon that is ca... |
Are these both ways okay to lower the flame in these types of gas stoves?
Before asking this question, I really tried to find an answer online, but I failed. Basically, we mostly have manual igniting gas stoves. If you press and turn the button on left (90 degree) and use a lighter/matchbox, it gets turned on. To lowe... | I don't know exactly which type of valve they are using, but they all pretty much work the same.
You seem to be imagining the gas flow curve to look like this:
The difference between the two sides is that the 0° to 90° transition is designed to move from 0% gas flow to 100% gas flow very quickly and the 90° to 180° tr... |
Can pumpkin pie be made apple pie way?
If I put thinly sliced raw pumpkin between two pie crusts, will the filling be cooked enough by the time the crust is golden? | Not only is this possible, I have done it. One of my favorites, in fact. But the most palatable version I've made varies a little bit from apple pie - rather than just tossing cinnamon sugar with the filling all willie nillie, I slice the squash very thin, line it against the edge of the crust, and keep working to the ... |
Is ginger drying out the same process as when making ground ginger?
If you Leave fresh ginger out it ‘goes bad’(looses its zingy flavour and becomes tough and chewy).
Some recipes call for dried ginger which I believe is achieved by heating in an oven or just leaving it out in the sun.
Is the process to get dried ging... | Drying any food is a race, if you do it too slowly it spoils or grows things. In hot and dry climates you can leave it out in the sun, in your kitchen it will just rot. You would need to use an oven or a dehydrator, otherwise it's just bad ginger. |
Electric cooktop for sous vide-level precision?
Yes, I know, but bear with me here.
I've been thinking about getting an electric cooktop, and reading about them online a lot of people seem to mention that on some of the low settings, their cooktop will keep water at a constant boiling/simmering temperatures, like, say... | Absolutely not, this cannot be built. There is a reason sous vide is called sous vide and not sous PID. Cooktops are, by design, a device that emits a constant amount of energy (oversimplified) into the surrounding space, which is the opposite of what you need for keeping a constant internal temperature in a chicken br... |
Is it normal for parts of fresh ginger to be chewy?
I have been trying to select fresh ginger by buying hands which are not wrinkled, light brown, hand peel-able, etc.
What I have found is that on some days eating raw ginger complete melts in my mouth and an other days bits of it remain chewy. Some parts also feel li... | Ginger is generally quite a fibrous/stringy root already, but will tend to become harder with time as it dries out or becomes less fresh.
However, the age of the ginger (i.e. when it was harvested) probably plays a bigger role in how fibrous it is; the older it is the more fibrous it becomes. Younger ginger is also swe... |
On preserving dried ginger
Based on my reading, preserving dried ginger is the same as preserving fresh ginger I.e airtight and in the fridge.
Is there anything more that can be done to preserve the dried version. After dehydrating it, will not grounding it immediately and instead grounding it at the point of use mak... | Dried ginger can be kept at room temperature, in any cool dark place (like your pantry), for months to years:
Dried, ground, or crystallized ginger should be stored in a cool dark pantry in a sealed container. Spices with the moisture removed do not really go bad (unless they get wet), but they lose their potency over... |
Is it safe to only rinse visible residue from container if I then refrigerate the container?
I like to eat off silicone containers. I've noticed that if I rinse them right away after eating, there will be basically no visible residue left on the surface.
Now let's say that, err, I had a friend who is lazy and gross an... | I see you're familiar with the "danger zone" concept. I think the only on-topic way to answer this is to help you add up the "danger zone" time, (and raise the concern of cross contamination!). I will say in response to your heading, there is no "loophole" in food safety guidelines. They are pretty stark in that things... |
For microwave hot chocolate, why pour the hot milk into the chocolate rather than mixing the milk with chocolate then heating?
I read on the back of the unsweetened Hershey's cocoa powder box that I should first heat milk in a microwave and then pour into another cup with the powder, salt and sugar. This tasted much b... | You were using real cocoa powder, not an instant drink. You probably cooked it in the microwave, or at least part of it. When milk over the powder, it was certainly not hot enough to cook the powder. So beyond any lumps that might have come together (you don't describe if you took measures against it), there is certain... |
Cheese soufflé with bread cubes instead of egg whites
In this video: Cheese Soufflé that NEVER Falls! - Chef Jean-Pierre, Chef Jean Pierre proposes an interesting method for making cheese soufflé; instead of folding in beaten egg whites to his custard, he uses diced bread cubes (with crust removed) to provide the air ... | There is nothing to explain here - the claim is simply wrong.
You can certainly put bread in custard and subject it to heat. It is traditionally done in French toast, for example. I could even buy that under some circumstances, you won't notice that you are chewing on what used to be bread - the inside of a French toas... |
From a food safety perspective, what's the difference between a dish I ate in and rinsed off afterward vs. a dish with food that I didn't eat in?
I have asked the following question before: Is it safe to only rinse visible residue from container if I then refrigerate the container?
I've gotten some great answers to it... | The answer is exactly what you speculated - the spit. Well, not the spit itself, but the microbial contaminants from your oral cavity that you are introducing to the food when you eat.
Your mouth (and rest of you too) contains a whole bunch of microorganisms (around 700 species in the mouth). Each time you put an eatin... |
Dairy-free bechamel?
My toddler recently developed a bit of intolerance to lactose. However, some of his favorite meals are moussaka and lasagna, not the least because the bubbly intensely flavored bechamel topping that roasts up in the oven. Typically for these recipes, I make a traditional white sauce or bechamel by... | Butter: Butter is an emulsion of fat and water (more or less)—it is typically around 80-82% fat (European butters tend to have a little more fat, American butters tend to have a bit less)—and this fat is solid at room temperature. This suggests that a good substitute for butter would be another solid-at-room temperat... |
How can a tandoor oven cook skewered meat evenly
I am going to build or buy a tandoor. Before I invest, I have done some research into how to cook in one.
The part that confuses me is, all the video's I have seen, show the skewers in the tandoor that are nearly vertical as per this picture.
In my mind, this would mak... | It is called a tandoor oven, not a tandoor grill or a tandoor hotplate. It is enclosed, and with thick walls, which means heat is coming from the sides too, not only the bottom. Also, there is convection, and with a lid on, the hot air doesn't escape.
In short, it is the same principle as any other oven. |
Can one create any flavor combination by breaking down the five modalities of taste into their chemical form and adjusting proportions accordingly?
Can one create any flavor combination by breaking down the five modalities of taste into their chemical form and adjusting proportions accordingly?
Namely, if you broke do... | While your wording is somewhat ambiguous, the answer is a resounding "no" for both possible senses of the word taste. To avoid confusion, I will use the word taste for only the sensation of sweet/salty/sour/bitter/umami, as in "tastes slightly salty", and the word flavor for what we perceive when we eat a given food, a... |
What is the ratio of tomatos/onions to egg when making omlette?
I don't know exactly what I'm doing wrong but my omlettes don't have the rigidity as seen in restaurant omelettes and ultimately I get this mixture consisting of chunks of tomato's , egg and onions.
So, I think this has to do with the ratio of vegetable t... | In most styles of omelette vegetables are optional. The obvious exception is the Spanish tortilla, where sliced or grated potato (and possibly onion) adds strength, but that's cooked more slowly and not turned.
Tomatoes in particular are tricky, as they're so wet. The same would apply to courgette, for example. Large ... |
With few items, it easier/safer to use the fridge for everything, are there trade offs?
I don't keep much food in the house, and generally use the fridge as a general purpose store for all kinds of food, as a way to slow down chemical reactions and lifeform growth alike, as well as spending less time considering the t... | Besides the issues already mentioned, you should also beware of storing some dry goods in the fridge, especially if you live in a high-humidity area.
Basically, every time you open the container outside of the fridge, you will exchange it for more humid air. In the fridge, the moisture will condense.
If you're storing... |
Why does KitchenAid recommend against using the Dough Hook on Speed 1?
KitchenAid's manual for the stand mixer contains several warnings not to use the dough hook on any speed other than 2. While lots of websites explain how high speeds can overheat the dough, what can go wrong at low speeds? | A KitchenAid mixer does not have adjustable gearing; at low speeds it’s being run at low power. If run at low power with a viscous, resistant load like bread dough it can end up stalling, either continuously or repeatedly during the knead. This can overheat the motor and reduce its lifetime. |
Why is matcha whisked?
I find that in authentic videos of making matcha (ones made by japanese people themself) that the preparation begins with mixing a bit of matcha powder with water and then whisking it (see 1:46 of this video for an example). My question is what exactly is the reason for doing this? | Because matcha is ground so fine, whisking helps break up clumps; usually with a matcha whisk (chasen). If you were to try with a spoon or a normal metal balloon whisk you would find that clumps form.
Think about cocoa powder and how that sticks together perhaps? Usually a good whisking is needed to mix it into e.g. mi... |
Do I need to grind Ceylon Cinnamon sticks for coffee/tea, or can I add them whole?
I got some Ceylon Cinnamon sticks, but I haven't purchased the coffee grinder yet. I was wondering if I could add the sticks whole when I brew coffee or tea.
If so, how much per cup?
Do I need to boil the stick for prolonged period of ... | You can definitely put a whole stick of cinnamon in with your coffee grounds or tea leaves. If your cinnamon stick is very tightly coiled, the hot water may not reach the inside of the coil. Split the stick lengthwise so the water can more easily reach the inside of the bark (that way you get flavor out of both sides o... |
French culinary terminology for dicing vegetables
The French language has many specific words for cooking. What is the term used for food which is diced into tiny pieces? | The name depends on the sice of the dices. There are:
Brunoise as the smallest one with up to 1.5 mm
Jardiniere ~5 mm
Macédoine 5 to 7 mm
Parmentier 0.8 to 1 cm
Carré ~2cm
https://en.wikipedia.org/wiki/List_of_culinary_knife_cuts |
How do I ask for eggs, sunny-side-up, but with the top cooked more thoroughly?
If I ask for eggs, sunny-side-up, they will have yellow barely cooked yolks. At home I avoid this by placing a lid and creating hot air or steam that cooks the top more thoroughly. How do I ask for this style at a restaurant? What term d... | As you and others have observed, there is no unambiguous yet precise set of egg vocabulary for you to use here that will be understood generally, especially in countries where it is not common for people to have very specific egg requests in restaurants/cafés/diners/etc.
Instead, I would advise you to politely explain ... |
Long term stability of okara flour
I make a lot of tofu and soy milk from soy beans, leaving me with a lot of okara as a by product.
"Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production of soy milk and tofu.
...
Due to i... | The safety of the flour will depend on water activity. We cannot know the water activity of the flour produced in your kitchen, but 1) home dehydration is known to generally create shelf-stable products, and 2) if you could create a powder, it is pretty certain that you don't have enough moisture for bacteria to surviv... |
Where do you want 90% lean beef?
The burger recipes I've found online called for rather fatty ground beef, like 80% or 73%. (Spruce eats: 15 - 20% fat), Smoked BBQ source: 15 - 20% fat, Taste of Home: 20 - 40% fat (sic!), Spoon university: 20 - 30% fat, The Kitchn: 20% fat, Serious Eats: at least 20% fat, Steve Raichl... | This is partly down to taste. When you make burgers much of the fat runs out by the time it's done, so you need to start with a high enough fat content that the burger isn't dry when it's done. I've made burgers with 10% fat when that's all I can find rather than 20% (my personal ideal), and they are very tasty as long... |
What is the reason for the automatic fruit and nut dispenser on some bread makers?
What is the difference between putting fruit or nuts into a bread maker at the beginning and adding them via the fruit and nut dispenser on some bread maker models? I thought it might be due to the the fruits/nuts sinking but with the a... | Fruit and nuts can potentially soak up some of the liquid. The liquid is then removed from the hydration of the bread during rising/proving, so you might end up with a mix that is too dry to form a loaf or that is unable to be kneaded properly or to rise properly.
Adding the fruit and nuts after some mixing and kneadin... |
When should I add curry paste?
This week I was preparing Thai curry and something odd struck me when comparing the two packages of curry paste in my pantry. They're both from the same brand; the yellow curry says
Cut 300-350g of meat (substitute) or fish into pieces. Stir fry the curry paste for a short time over hig... | You typically want to bloom the spices by cooking it over high heat for some period of time. But if you cook it for too long, you risk burning the spices.
If you're trying to brown meat, the moisture in the spices both make it more difficult (because of the spices burning first), and throw off the color to let you eas... |
Can steam from my rice cooker's steam vent sanitize sponges?
My rice cooker will vent steam at the red arrow, when the rice is almost cooked. I've been holding my sponges and toothbrush heads over, but not blocking, the steam exhaust to try to sanitize them. Does this work?
I thought about microwaving my sponges, but ... | If boiling, microwaving or washing sponges in the dishwasher or cloth washer does not disinfect them, steaming them will not, especially in a rice cooker vent where the steam quickly loses temperature.
Throw them away and replace them regularly or, if feeling ecologically conscious, don't use sponges. |
Sous vide topside beef- what went wrong?
So, I’ve had many sous vide successes over the years but yesterday suffered what feels like a big failure and I’ve no idea why.
Long story short, I had a 2kg beef topside joint which I seasoned with plenty of salt and pepper then cooked for four hours at 56C. When I took it out... | Your process is in line with the practice of sous vide and cooking beef topside roast, which leads me to believe that the culprit is your particular cut of beef. Did you purchase at a reputable butcher shop, or pick it up from the shelf of a grocer? In either case, it might be worth a conversation with a knowledgeabl... |
Can one use butter to replace cream or milk in drinks?
While many liquids exist that serve as an alternate to milk for the lactose intolerant, I'm wondering to what extent can butter melted and mixed with water serve as a milk substitute, even if an imperfect one. Specifically I'm considering drinks, such as coffee, ... | No, it won't help you at all. Butter won't mix with any drink short of vla*. You will end up with a cup of coffee with a puddle of greasy melted butter swimming on top, or a chunk of butter if you are using iced coffee.
I've read questions on here that there is limited success mixing buttermilk and butter to get cream... |
What kind of dish/pastry consists of white bread with ice-cream or some sort of mousse inside?
I found this randomly:
To me, it distinctively looks like non-sugary bread. It looks like the kind of bun you normally use for making sandwiches, for example put butter and/or cheese inside. It doesn't look like it's "sugar... | This is almost certainly Brioche con Gelato, which is Brioche, a sweet and rich bread with gelato a rich ice-cream made with whole milk and sugar. |
bread dough always too sticky
I have two recipes for bread; one is Julia Child's Sandwich bread and the other is honey wheat bread using the recipe on the back of the King Arthur wheat flour bag (can't find the recipe online for some reason).
I've made both breads twice and I have the same problem: the dough is always... | There are many potential causes, it is impossible to say which one (or maybe multiple ones) is the problem in your case.
Wrong measuring. The only way to exclude that for sure is to start baking by weight.
Wrong flour. You mention that you are in the southern US, I have some vague memory reading that they use bread te... |
Microwave sponges or not?
I can't decide between the conflicting research! Who's correct?
Stop Microwaving Your Sponges, Immediately.
“When people at home try to clean their sponges, they make it worse,” Egert said — similar to how people can encourage antibiotic resistant bacteria if they don’t follow the doctor’s or... | The question in the title is unanswerable. Your own search shows that there is no simple prescription of what you should do.
The question "who is correct" is: both of them.
The side you are interpreting as "you should microwave sponges" tells you that microwaving kills most of the bacteria. The side you are interpretin... |
Something dark gray coming off of sheet pan after scouring
I've been using a stainless steel sheet pan and an aluminum sheet pan for baking/roasting for the last year (new to cooking). I used the steel one regularly, so it accumulated a lot of brown stains. Eventually I started lining it with aluminum foil until I fou... | It is oxidised aluminium (Al2O3). This is formed by oxidising with the oxygen in the air to form the aluminium oxide. Al2O3 forms a very thin (4 nm) impermeable layer on your Al, which prevents further oxidation and appears as a dull grey on the surface. Polished Al is shiny and can be highly reflective.
Al2O3 appears ... |
What to use to tame my chicken tikka masala?
I love chicken Tikka Masala but I’m afraid it doesn’t always like me. If I cut the masala portion in half what can I use in its place? Maybe double the yogurt?
Note: The dinner is a meal kit with the masala sauce provided in a sealed packet. The sauce is in liquid form, n... | You're thinking along the right lines with using yoghurt. In fact because yoghurt is often used to tone down spice, you might find that you can use more than half the sauce, if you increase the yoghurt.
But you probably wouldn't want to double the yoghurt to make up for the missing sauce. Instead replace the sauce you ... |
Can I use Yakult as a yogurt starter?
I'm wondering if we can use Yakult as a yogurt starter to obtain drinkable yogurt? | Update: Yes, it is possible.
After a note in the comments, I tried researching and had to go no further than Wikipedia to see how it is done commercially: The incubation happens in the presence of glucose and continues for 7-8 days. I checked their source too, an article in an encyclopedia on food technology, and the i... |
Why did my Zwilling Aluminium pan cookware surface corrode just after 1 month?
On March 3 2021, I bought this Zwilling 33 cm / 13 inch Aluminium deep saute pan with lid. Please review pictures below, inside my red circle. The coating on the surface appears to have corroded! Why? What went wrong?
I was careful not to s... | This is not corrosion, this is damage to the non-stick surface.
Overheating the pan can damage non-stick coatings. As these marks are in the centre of the pan I suspect that there are two possibilities:
The pan was heated too hot and damaged the coating
The "corrosion" is actually damage to a layer of polymerized oils... |
Is it possible to repair damage to the non-stick surface?
I thought I signed up before writing that post, but I can't edit it! Sorry for screwing up. I want to provide details here. Thank you so far for assistance!
I used that pan JUST on Electric Cook Top in my house. I never knew overheating can damage non-stick sur... | no you cannot practically repair teflon damage. In theory you could probably spray more teflon over it, but you would likely want an even coating, which would mean stripping the pan anyway. Plus, the teflon would be very hard to get a hold of, you'd need spraying equipment, and then a curing oven to bake it at somethin... |
Will uncooked meat tenderise or toughen while stored in a refrigerator?
In an effort to make fewer food shopping trips, I want to store meat in the fridge for a few days before cooking.
However, if I'm entertaining guests I want the meat to be as tender as possible.
Will storing meat in the fridge for a couple of days... | While dry aging does impact texture, storing a portion that you might purchase for yourself, or a small number of people, in the refrigerator for a few days will not impact the final texture. Instead, consider purchasing high quality cuts, and the correct cut for your application. Consider a tenderizing pre-treatment... |
Can Ice Cream Maker Wall be Too Cold?
There seems to be a recommended minimum temperature for making ice cream of about -30C. But, the temperature of liquid nitrogen (-200C),
which is often used for the same purpose, is much lower.
So, what is the harm in making ice cream using an outer freeze wall below -30C? | During freezing, you care about two parameters - crystal size and overrun. While people making ice cream at home will frequently tell you that smaller crystals equal softer ice cream, that's not exactly correct, especially when you can control the two parameters over a wider range. In reality, smaller crystals make smo... |
Does invisible mould exist?
Sometimes I feel weird after eating food that by all appearances looked normal, including the interior.
For meat and produce I can understand there might have been bacteria that of course wouldn’t be observable or that the food was undercooked. But how about bread, frozen foods, and well co... | Yes, mould (or mold) can be invisible. When an item is visibly moldy, the visible part of the mold is actually the fruiting body. (You can think of a "fruiting body" like the flower on a plant. It's the structure that produces and distributes spores, much like flowers produce seeds.) The main body of the mold is a fine... |
Is Pad See Lew the same as Pad See Ew?
I have been looking across the Internet to see if these two Thai dishes (Pad See Lew and Pad See Ew) are the same. I believe that they are and that they are just spelled different in different regions (possibly). But I’m not sure so I thought I’d ask for some seasoned advice.
Pad... | These are both the same dish and can go by various spellings as noted in the OP. |
Can any liquid food be beaten into a mousse?
Hervé This discovered that one can make chocolate mousse with chocolate and water only.
This recipe is shown in this MasterChef video, and also detailed here.
Essentially, one melts chocolate with water, then whisks it over an ice bath to incorporate air bubbles, and after ... | Chocolate is a solid at room temperature, strawberry puree is not, so I strongly doubt that the strawberry would result in a foam.
The reason chocolate would form a solid foam is that it is largely composed of a two substances - sugar and fat. Together with the air these can form a solid of fats (similar to whipped cre... |
Why does beating egg whites with cold water increase the volume of incorporated air
From Wikipedia,
beating an egg white after adding a small amount of cold water considerably increases the amount of foam produced.
Why? What is changed by adding cold water? | When you beat an egg white, you incorporate air into the water contained in the egg white, thus making an emulsion. The kind of foam that we obtain is the result of the proteins present in the egg white trapping the air in the water.
So it makes sense that if you add a little bit of water you will produce more foam. I ... |
How to remove every insect from romaine lettuce?
How do I get rid of tiny insects on my lettuce, I know that there will always be insects on it but I'm so paranoid about it. I have a huge fear and I love lettuce so much. I get rid of most insects by first removing each leaf, soaking the lettuce in a vinegar water mix ... | Meet the common aphid. These little insects suck sap from your salad and are totally harmless, should the occasional hitchhiker slip your attention.
To remove them, there are a few home remedies:
Soak the leaves in salted water (a tablespoon for a large bowl should do).
Or use a few dashes of vinegar instead.
Both so... |
How to get vegan cheese to taste like cheese
I have yet to find a vegan cheese that tastes like cheese. It seems that all recipes use mainly nutritional yeast as flavoring and while it's delicious and has a cheesy flavor to it, it doesn't quite taste like real cheese. My question is how can I make vegan cheese that ta... | According to Eater, the latest and most sophisticated vegan cheeses involve fermentation of the cheese base itself, rather than by adding any particular ingredient:
The process for making fermented vegan cheese, which is most nut-based cheese, is quite similar to that used to make dairy cheese. A nut is soaked and the... |
How to properly clean raw chicken cut in pieces?
In the country where I live, whole chicken is the cheapest protein you can buy and I cook it every week at home. I always ask the butcher to cut it into pieces for me and I use it for stews, grilled, fried, cooked in the oven, anyway you can imagine. It is cheap and inc... | There are several studies published on the presence of campylobacter (which is the bacteria of concern) in chicken. You didn't specify where you are, but the findings are fairly consistent worldwide. Chicken has a much higher incidence than other poultry products, and other proteins, though campylobacter can be presen... |
What are these spaghetti-like strings in the rice I got from a Turkish shop?
I bought some rice from Turkish shop and as you can see in the picture it came with this spaghetti like strings with it, I’m not referring to the green stuff.
Do you know what it is and would it have been typically boiled with the rice or add... | It's toasted vermicelli.
This dish is called şehriyeli pilav in Turkey, riz bi sh’arieh in Lebanon and Syria, shehrehi yeghintz in Armenia, and reshteh polo in Iran.
The basic idea is that you brown the noodles in a little bit of oil or butter, then add rice and cook basically as you would cook steamed rice.
Below are ... |
How to preserve this alcohol free herbal bitter?
I have an alcohol free herbal liquid bitter. The ingredients are:
“Vegetable Glycerin, Purified Water, Astragalus Root, Centaury Aerial Parts, Gentian Root, Ginger Root, Rosemary Leaves, Fennel Seed, Cardamon Seed (210mg).”
I know alcohol based bitters can last for a l... | It is not that it is going to turn bad, the issue is that the interesting components of this bitter are mostly volatile. Volatiles and the flavor components of bitters are more easily "dissolved" into/preserved by alcohol. Water is terrible for this. So, the best you can do is purchase or make small amounts, be sure... |
Meat loses weight after some time
Context
My physic teacher told a story where he bought some beef, put them into
a vacuum (separated), measured their weight and put them into the freezer. Some days later he wanted to cook one of them but he couldn't see a difference between the beefs and his other meats. So he decide... | If the outside of the bag was wet (such as if it were rinsed after sealing), that water will have evaporated. There may have been some small amount of outgassing from the plastic itself. Neither of those effects would amount to more than a few grams. If the reported difference was greater than that, the most likely exp... |
Is it ok to eat kimchi that is causing its package to expand?
For non-fermented foods, I feel like it's obvious that they shouldn't be consumed if they're causing the package they're stored in to expand, even if they're still within the "best by" date. Does this apply to fermented foods like kimchi?
I had some yesterd... | Fresh kimchi will continuously release gas as it continues to ferment; unlike some other fermented foods, it contains active cultures. Commercial kimchi is often packaged with a "gas absorber", but that can only do so much. So yes, it should be fine. |
How do I make my blended soup a more appealing colour?
I was following this recipe for minestrone soup. This recipe includes a red tomato base, as well as some green vegetables.
I like to blend my soups up after to make them smoother. However, when I do this I end up with an unappealing brown colour to my soup, since ... | Of course “appealing” is quite opinion-based, so let’s look at the problem in a slightly more neutral “how can I avoid the colors mixing when I blend the soup”.
In short, you can’t.
If you have a significant amount of green and red veggies, that is.
One of the appeals and key features of a classic minestrone are the co... |
How does the flavour from aromatics actually get into food?
I've always wondered what the exact mechanism is which allows flavours from aromatics to permeate food. For instance, I bake chicken with sliced lemon, sliced garlic, and parsley (each in hefty amounts), and it doesn't really seem to matter where the aromatic... | There's lots of different ways to answer this question.
Is the chicken basting in a liquid flavoured with the aromatics? Are the flavours of the aromatics carried in evaporating water molecules through the air?
The answer is yes to both, and it really depends on what you're cooking and how you're cooking it. I'll try... |
Should I salt the water when boiling store-bought dry potato gnocchi?
Should I salt the water when boiling dry gnocchi? I have seen some recipes where they do salt the water, but also advice on some websites recommending not to do so.
Most information on the internet seems to be about fresh gnocchi, so I’m not sure if... | If there is no salt in the gnocchi, then salt the water. Pasta (and probably dried gnocchi) should always be cooked in salted water. It just tastes flat otherwise. |
Is MSG able to penetrate meat like chicken breast and steak when dissolved in a brine?
I am trying to figure out whether adding MSG to a water based brine will allow the MSG to 'penetrate' the meat. I know it is soluble, but I'm not sure whether this means it will be able to diffuse into the meat in the same way regul... | Yes, MSG will penetrate, and it appears to diffuse about 1/3 as fast as table salt. You will learn a lot from this link. You'll need to scroll down quite a bit, or search the page for MSG. |
Can you season over some thin flash rust and get a usable pan as a result? What are the downsides of doing so?
I've had a carbon steel pan with some thin flash rust spots. I've tried to remove them by scrubbing, but after applying a new layer of seasoning it turned out I hadn't removed all of it.
While I find a lot of... | An iron pan is one single piece of substance. It just stays the way it was cast.
A patch of rust is a brittle, powdery substance. It will crumble with time, pieces of it falling off, no matter if they have a bit of seasoning on top or not. So, you will end up with these spots being "naked" again.
Additional to that, in... |
Why does my girlfriend love onions, but hate garlic?
So, my girlfriend absolutely loves garlic, but hates onion with a burning passion. I'm reading up on this - they're both allium vegetables, and that's cool and all. But why is she offended by onions, lukewarm on leeks, and greedy for garlic? Chemically, what's going... | While onions, garlic and leeks are related, their flavours are not the same and a person may well like one but not another, or even like one cooked one way but not another (for example, fried but not raw onion, or roasted but not raw garlic). You ask "chemically, what's going on here" – there are different chemicals, a... |
Lentils and barley used together
In Polish Sausage Lentil soup, can I use some barley to replace some lentils - can I mix the two? Same question only opposite - in Turkey, Tomato, Barley soup, can I also use some lentils? | Yes to both questions. Lentils and barley can go together quite well in a soup. Here's a recipe for a lentil and barley soup as an example. Compare it to your soup recipe to see if there are any major differences (especially in cooking time or liquid to barley/lentil ratios). My hunch is that the barley will absorb mor... |
How can I tell if my extra virgin olive oil is rancid?
I couldn't tell by smell if my bottle of Great Value olive oil was rancid or not - and decided to taste it to check - about 2 teaspoons. It had the bitter, peppery sorta burn in the back of my throat that some people have said is characteristic of good olive oil.
... | Good olive oil is supposed to have a peppery burn in the back of your throat. It is also not uncommon for it to have bitter elements. There is no way to discern if your oil is bad by your description. Olive oil that has been exposed to heat or light, or is just old, will no longer smell fresh. Fresh olive oil gener... |
What is this on sourdough starter?
I have a sourdough starter which I feed roughly once every 2-3 days (throw away 95% of it, refill with water and flour). Sometimes I forget and wait 5 days between feedings, and by that time it often has developed what looks to me like mold on the top. It looks super interesting an... | That is Kahm yeast. Not harmful but can leave a bad taste in bread made with it. Remove 20g from the bottom and continue from there. Possibly from contaminated flour. |
Can I refrigerate lower hydration dough for storage like I would no-knead dough?
I've been baking with the Artisan Bread in 5 minutes a day recipe for nearly a decade, off an on, and like a lot of people I decided to try to step up my game over the last year. I feel like I've reached the point where I have a good mast... | For dough storage at fridge temp it is best to refrigerate immediately after kneading, but you can also do so at more or less any time during rising.
Storing immediately after kneading will allow you to keep the dough for 2-3 days before you need to use it. It will slowly start to rise over this time, and the rising pr... |
Reducing acidity in Northern Indian Cuisine (chana masala)
I have been buying various spice mixes to make Pakistani/North Indian food myself. My issue is that in dishes with yoghurt and/or tomatoes, the end result always winds up being too sour. It happens with my karahis and also, most annoyingly, with channa masala.... | The questioner reports using fresh tomatoes. At least in my country, fresh tomatoes are always a disappointment: the common large varieties are not very sweet and because they are refrigerated, they have very little flavour. This is one possible reason why the curry comes out too acidic.
To bring out the sweet notes in... |
Is it safe to smoke a 20lb turkey?
I just spatchcocked a 12 lb turkey, smoked it in temperature around 225-275 F (107-135 C) for about 3 hours. I did it in a kamado joe classic 3 with SloRoller. It came out amazing. Fully cooked, tender and flavorful
I’m wondering
Is it possible to do the same thing with a 20lb turke... | The main concern with smoking large whole turkeys is that heat may not get into the cavity, so the inside may not get up to temperature fast enough. When you spatchcock a turkey the heat can get to both sides evenly, so you take away this problem and a 20lb turkey should be fine. Kamado Joes (I have a Classic 2) have e... |
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