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How to prevent filling getting squeezed out of chocolate coated candies? I made some chocolate coated peanut butter candy-eggs, and after I dipped the first egg in chocolate and set it on the rack to cool, the filling is getting squeezed out. How can I prevent this? For context, here's the recipe I'm using 2 lbs (.9...	If I had to guess I would say your filling is not cold enough when you dip it so it starts to melt and pockets of air form when it comes into contact with the warm chocolate, which then doesn't cover the egg properly, causing filling to leak when it warms up a bit. Try putting the fillings in the freezer for a bit (30 ...
have these avocados gone bad? Having googled it, it says that avocados with black spots have gone bad. However I asked someone and they said that it fine and you can eat it - it’s like a banana which has gone slightly black on the outside. Are they correct? Based on the pictures would you say it has gone bad and unle...	Your friend is right. The avocado is not spoiled or in any way dangerous, just changed during storage. You can eat it without any ill effects. There are people who would throw food out for cosmetic reasons, you can do that too, if you prefer.
Can I dissolve mint in water and drink it? I like mint and sometimes put some in a cup of water. My question is can I grind the mint into a fine powder and dissolve it? Maybe if the water is warm? Usually mint like in this pic just settles on top of the water and the flavor slowly seeps into the water. If I grind it ...	No, mint won't dissolve in water (leaves are mostly cellulose), but it does make excellent tea. Boiling water, steep 5-6 minutes. For best results, I recommending purchasing whole leaf mint intended for use as a tea. That way you can experiment and determine which kind of mint you feel makes the best tea (or make your ...
Even after I heat and oil, why does food stick to my stainless steel pan? I've had this pan for 8 years. It's low priced and average — I see no brands or names on it — not even on the bottom! I followed What’s the Difference Between Nonstick and Stainless Steel Cookware? So here’s the crazy thing: stainless steel pa...	Stainless steel pans are not non-stick by default, since they don't have a non-stick surface/coating. You can recognize a non-stick pan by the non-stick coating on the inside of it. (It's usually Teflon (a black coating), but there's also things like ceramic) As far as your pan goes, it looks like a plain stainless ste...
Care and warping of wooden chopping board I bought a new 1.5 inch wooden chopping board around a month ago. I have been trying to take good care of it: I never submerse it, clean it with a cloth, applied mineral oil when I bought it. However it still has some slight warping. Is this normal no matter what you do? The w...	Wood is always working. Even if you plane a board and leave it in a room overnight, it might warp. There's really no way you can avoid that in principle after a piece has been finished. (Now, this particular board should do a bit better than sawn wood, since it is glued, although it does not seem as if special care h...
Are all stainless pans necessarily non stick? Are all stainless steel pans coated with nonstick? Can stainless steel saute or frying pans be distinguished by the quality of their nonstick coating? I'm just afraid of accidentally buying a stainless steel pan that happens to lack, or to have shoddy, nonstick coatings.	I would go further than the other answers and even say that it is the opposite of your understanding: The terms "non-stick pan" and "stainless steel pan" are mostly mutually exclusive in their usage. That is, when a cook speaks of a stainless steel pan, or a product description is titled as a stainless steel pan, this ...
What's the 'opposite' of mise en place? Mise en place definition for those unaware. Mise en place (French pronunciation: [mi zɑ̃ ˈplas]) is a French culinary phrase which means "putting in place" or "everything in its place". It refers to the setup required before cooking, and is often used in professional kitchens ...	I think the nearest opposite would be a la minute (at the minute). This is usually used in restaurant kitchens to refer to items that are cooked/prepared "at the minute" they are ordered. However, it's not fully the opposite. For example, at a brunch buffet the omelettes would be cooked a la minute when they are ordere...
Danish rye bread (rugbrød) gone wrong? A couple weeks ago I tried making a danish rye bread using Magnus Nilsson's recipe from "The Nordic Cook Book." The recipe basically calls for a preferment of rye, yeast and buttermilk which you let sit for 72 hours before adding the rest of the rye flour, buttermilk and rye kern...	I definitely think buttermilk is required. If you don't want to invest in a whole jug, you might be able to find some plain kefir instead, or even yogurt will work in a pinch. Sourdough starters (like the preferment like here) contain a combination of yeast and bacteria. It will definitely have a sour and somewhat funk...
How hot can my Frigidaire electric induction cook top heat up to? https://cooking.stackexchange.com/a/99595 Heating nonstick pans above 500°F or 260°C will burn off the nonstick coating I own the Frigidaire FFED3025PW 30" Drop-In Electric Range with Expandable Elements. I'm using nonstick pans just on the cook top, ...	Yes, absolutely it can get hotter than that. Per Reviewed: On average, induction cooktops reach a maximum temperature of 665.5°F While I don't know the specifics of your model (call Frigidaire and ask), high heat is one of the reasons people buy induction ranges. I would be very surprised if it wasn't capable of hea...
Can you use sundried anchovies for myeolchi yuksu (Korean anchovy broth)? I am wanting to make myeolchi yuksu (Korean anchovy broth) which is based on dried anchovies. My local Korean supermarket only has these Chinese sourced dried anchovies, which were also labelled as sundried anchovies. They look quite different f...	Yes, you can. It looks like the Korean dried anchovies are very similar to the ones you have, just with the skins, heads, and guts removed, then flattened or 'spatchcocked'. For a fish stock like this, the specific type of fish you use won't matter too much. Also, I noticed the ingredients on your pack include salt, so...
How can I separate the lid from a can that has a pull-tab/ring without flinging food everywhere? When I try to separate the lid from a can that has a pull-tab, the moment the lid separates from the can, the lid flings food everywhere. It's not always a lot, but it goes far because the lid has so much spring-tension. I...	For most of the removal, leverage rather than brute force will give more control, so you don't accidentally pull the last bit off. At the end while pulling gently on the ring, rock the lid from side to side, so you're only trying to open one side of the remaining seam. It's much less likely to flick that way. While m...
Can a food contain 'extra' sodium? I have always heard how food companies deliberately add 'extra' sodium to make foodstuffs like fried snacks and instant noodles addictive. But my question is, if I were to make the same food at home, won't I add an equivalent amount of sodium to get that taste? Or is some of the sodi...	I think you've misunderstood people talking about sodium; I would expect they are generally just talking about table salt, NaCl. Addressing your question about quantity, it's very common that when cooking, people judge ingredients by eye and by their expectation of what a normal quantity would be, so use much less salt...
Should I sharpen a brand new knife? I recently bought a Wusthof Chinese chef's knife. When I tried it out the other day I was a bit disappointed by how sharp it is. Compared to the no-name £20 knife I have had a few years and sharpened myself on a 6000 whetstone (I'm not an expert by any means, but I guess I did a rea...	I'm by no means an expert on this, but a couple of thoughts… Firstly, I wouldn't risk an amateur hand-held re-shape on an expensive factory-edge knife without due caution. In the past, I've often thought that a knife fresh out of the box is not as sharp as once I've sharpened it myself - but as my sharpening skills are...
Can I rescue an old cake mix? I have some ~year out of date dry cake mix in a sealed bag. According to Does it Go Bad it's still good to use, but it wont' rise the same. The dry mix usually contains baking powder or some other leavening agents, and these gradually lose potency. So while an ancient one might be perfec...	How something has been stored is almost as important as how long it's been stored. If the packaging is intact, and it was stored in a cool, dark place, odds are that it will still rise just fine. If you want to take some extra precautions to ensure a rise, there are two simple things that you can do: Add a little ext...
Why adding soda without vinegar to the cake batter? I have this well-rated chocolate cake recipe that I have not baked yet. It's ingredients (among others) are 175g self-raising flour 1 tsp bicarbonate of soda My understanding is that soda is needed to make the cake fulffier, and it only works when it is dissolved i...	Both cocoa powder and milk are acidic, and will be reacting with the soda here. Bicarbonate of soda will react with any acid, not only vinegar. There is also a process called thermal decomposition, where the soda releases CO2 under high temperature without needing an acid, although less than it would in a reaction with...
Prevent sticky residue from oiling seasoned pan before storage I have a variety of carbon steel pans and after I use them I dry them using a paper towel and then warm them up to make sure they are completely dry. Once I'm sure the pan is dry I spread a little bit of sun flower oil over the pan to make sure it does not...	You really have to combine all those stages in one. If you have to wet it at all, rather than just wipe it out after use, then dry it on the heat, wipe round some oil [the smallest amount you can manage] then heat it until it smokes off. Cool & store. The only way to truly avoid gummy oil is not to have any oil left, o...
How does adding one ingredient to a dish prevent another from burning? I hear this in cooking videos all the time. Make sure to add ingredient X to prevent ingredient Y from burning. This could probably be applied broadly and the answer would be different depending on the situation, but I wanted to ask just incase its...	There is only one way that adding an ingredient prevents another one from burning: it brings down the temperature. Usually this is because the added ingredient has a lot of moisture in it. Boiling off water, whether that water is in liquid or inside an ingredient like onions, requires a lot of heat energy, and while t...
How to make Luxury White Pancakes Please HELP! I have a burning desire to know how luxury breakfast restaurants (I'm talking like expensive yuppy brunch places like Waldorf Astoria hotel and Sweet Maple in San Fransisco) make their pancakes. It is IMPOSSIBLE for me to find correct information on how to do it because e...	The difference between "fluffy and fall-apart crumbly" and "thinner, chewy, and sort of dense" is precisely governed by baking powder/soda. Baking powder/soda creates the fluffiness. If you want thin and chewy, omit the baking powder. This should get you 90% of the way to the texture you want. The next variable to ...
Can I source fat and sugar in a recipe from chocolate? I've been looking at chocolate flapjack recipes but they seem to contain relatively little chocolate, so I'm wondering if it's possible to replace more fundamental ingredients (butter, sugar) in a more basic recipe. A look at some milk chocolate suggests that it's...	That recipe is merely chocolate-topped, so you will find better, probably using cocoa powder. However that may still not go far enough. I have tried to make chocolate chip flapjack by using dark chocolate chips and stirring into the melted mixture before baking. I did this after the adding the oats and after a bit of ...
Brisket been cooking for 4 hours and rock hard -- what am I doing wrong? I cut it up into 1.5 inch cubes and cooked it at 200 degrees F. I'm trying to make brisket curry and It's just been simmering at that temp for the last 3-4 hours. It's still super hard. Did I ruin it already?	Brisket takes a long time as it's so tough to begin with, just keep cooking it. It may take another 2 or more hours to get tender. Just be patient, with brisket you have to cook for a result not a time.
Smart idea to buy the woks that Chinese restaurant chefs use, for my home's electric induction cook top? I need a non stick wok for my Frigidaire electric induction cook top. What do you think of the the copycat technique? Why don't I just buy the type of wok used by Chinese restaurant chefs? But what type of wok do...	You don't buy a wok like a Chinese restaurant uses because you can't use a round-bottom wok on an induction hob. You can buy induction hobs specifically for woks, but they're a bit specialist, as are those colossal burners in the picture above. Generally speaking, for a wok you want as much of it heated as possible. In...
Why is my cake sinking after baking with a soggy-like line in the middle? I've lately been facing an issue with my cakes whereby they sink and have a soggy-like line near the bottom. It's strange since I am using the same ingredients, same oven, same recipe however the cakes are turning out like this.. It's quite fru...	Those cakes are underbaked, that line at the bottom is a clear sign that the batter hadn't crystallized when it was removed from the oven, so it could not support the cake above. There's a few things that could be happening: You changed the recipe or ingredients: if you've made a substitution or changed the recipe you...
Is "mintiness" a well-defined thing? I perceive a similarity in taste and odour between spearmint and peppermint, and I describe both as minty. The smell, taste and cooling sensation of peppermint are reproduced almost perfectly by pure menthol. But spearmint, despite being very closely related to peppermint, contai...	The mints in general - spearmint and peppermint - have the cooling mouthfeel associated to ligants to CRM1 (now named TRPM8) receptors. The various nuances in flavor are given by other molecules, like limonene and carvones in spearmint; and menthol, menthone and menthyl acetate in peppermint. Wintergreens do not contai...
Can any potatoes be cooked in the microwave? I bought these baby potatoes from sainsburys and it says on the packet you can microwave them in 7.5 minutes and they will be ok to cook. I imagine they are not precooked or am I wrong? This got me thinking if I get any potatoes and cut them into small enough pieces can I ...	Yes, you can cook potatoes in a microwave. If you have not cut them up, poke a few holes in the side with a fork or knife point to allow steam to escape.
Converting bread recipes for an overnight rise? I often find myself with an urge to bake things in the evening, but without enough hungry mouths left to justify actually producing anything substantial by the time the recipe is done. As such, it'd be handy to have some guidelines for how to modify a recipe so that I ca...	There are no strict formulas or conversions, the mathematics of bread baking are too complex for such predictions. Rising at room temperature overnight is not recommended, it is generally way too warm in our homes. The thing you can do is to take any recipe you have, and stick it in the fridge as-is, either for the fir...
How to maximize shelf-life of freeze-dried food beyond 25 years? How far can this be exceeded? Many manufacturers will sell and advertise emergency preparedness food packs to still taste "great" 25-30 years into the future (or at least maintain a consistent taste over this period). For instance, they will cook eggs, l...	The question is rather difficult to answer since it is based on false assumptions. I will try addressing those. What process happens after 25-30 years which limits its shelf life? There is no reason to assume that there is such a process. Imagine that I tell you "tomorrow at 2 PM, I will be at home". This contains no...
Why should rice be cooked uncovered? The recipe on rice packs I buy says rice should be boiled uncovered. Why is that? I tend to cover it while cooking as it lets me use much less power. Do I miss something taste-wise?	You can cook rice covered or uncovered, it will not impact the flavor. The amount of liquid you begin with, and your cooking time, could certainly be impacted. There are several methods for cooking rice (covered, uncovered, and both). If you are using pre- or par-cooked rice, the directions are likely just a finishin...
Cake not rising - too many wet ingredients? I've tried making this three layer cake twice in the past two days. I think the issue is too many wet ingredients. It’s from a cookbook I trust for the most part, but after two failures, I’m not sure what else to change. If the issue is too many wet ingredients, how do I sub...	I would suggest viewing it a different way: the recipe did not fail. It is most likely performing exactly as expected by its author. First, there is the matter of the different pan. You might intuitively think that 1 inch is not much of a difference, but you have to remember that the height of the cake will vary propor...
Why it is not recommended to mix the milk of different days? A vendor supplies a half liter of milk daily. Some times, due to variety of reasons, I arrive at a situation that I need to handle milk of 3 consecutive days i.e., 1.5 liter. Elder and experienced members of my family asks me to deal each 1/2 liter of milk d...	Even when kept refrigerated, milk gradually spoils due to micro organisms. In case the first day's milk was on the threshold of spoiling, you are effectively bringing the third days milk also to that condition by mixing it with the first day's milk (which by now may have significant amount of microorganisms). First day...
How do I make 1/3 cup liquid glucose for toffee apple recipe? I'm about to make Toffee Apples for the kids and have chosen this recipe: https://www.bestrecipes.com.au/recipes/toffee-apples-recipe/22mx42pc I don't have or can buy the liquid glucose. How can I make ⅓ cup?	The purpose of the glucose is to make the caramel more stable. Glucose contains sugars that do not crystallise as easily as regular granulated sugar, so adding it will make it less likely that the caramel will fail. Making glucose at home is not really possible: you need a small chemistry lab to pull it off (you can hy...
How many years does canned jelly stay safe to eat? I have several jars of canned grape jelly that are at least 10 years old. Are they still safe to eat?	Canned food basically never expires. That being said, check to make sure there isn't any rust, dents, or swelling on the can, and make sure the food smells okay and there are no cloudy, mushy, or moldy bits of food. It should be safe if it passes all these checks.
Can I add body to vegan stock with carrageenan? Carrageenan, a seaweed extract, is used frequently in vegan cheese and other vegan and vegetarian preparations as a thickening agent. However, I have never seen it recommended as a way to add "body" and texture to a vegan stock, as a replacement for the collagen in meat ...	Carrageenan is not suitable for the application you propose. First, you need iota carrageenan, since the kappa variety is inhibited by salt. Second, you need a source of calcium ions for the iota carrageenan to form a gel (kappa needs potassium). I doubt that it will be sufficient to chuck a piece of kale in there, you...
Is buttermilk another term for sour milk or some part of sour milk? Is buttermilk another term for sour milk or some part of sour milk? https://en.wikipedia.org/wiki/Buttermilk says: Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally, before th...	Buttermilk is the byproduct of butter making. Butter is made by agitating cream (-> the fatty part of milk) resulting in clumps of fat and a milky white liquid that contains nearly no fat and some protein. If the cream was soured before (either by aging or by inoculating the cream with lactobacillae), the buttermilk wi...
Are these small yellow things on my lettuce worms? I found these in my baby lettuce leaf, are they worms? They didn't move and one fell out being stiff	These are probably insect eggs. Being unmoving, tightly clustered together, and uniform in size, these are most likely insect eggs. A number of common insects lay oblong yellow eggs similar to those in your image, including ladybugs and cabbage white butterflies. Yours look more like ladybug eggs to me, or perhaps some...
Why does slightly cooked (wilted) spinach give me dry mouth but not raw or fully cooked? I used raw spinach in salads. I use it well cooked in soups, pies, and sauteed by itself. For some recipes (mostly in omelettes) I like it flash-fried, just to the point it starts wilting. And in those recipes, it leaves me w...	Oxalates most likely. Cooking doesn't change the oxalates but I reckon how it is chewed, more vrs less, might be the reason. Wilted seems the chewiest to me. "Spinach contains a high amount of oxalic acids which contain small crystals that do not dissolve in water. These oxalate crystals are released from spinach as yo...
Storing Self-Made Cookies/Brittles/etc longer: ingredients and techniques I like to make a large amount of pan sheet cookies or brownie brittles as something to crumble over my breakfast yogurt. Something in the style of variations on the following recipe: https://www.instagram.com/p/CENLDHlJTp-/?epik=dj0yJnU9aWNEWTNm...	I would freeze it. Crumble will defrost pretty much instantly when you take it out of the freezer, so you can just pour it straight from the freezer container onto your yogurt. If you freeze it on a tray and then dump it into a container, it should stay crumbly rather than freeze into a block so it's easy to handle.
What are the reasons for using an egg whisk to cook scrambled eggs? When cooking scrambled eggs in the frypan I use a spatula to gather the egg together. To me this doesn't damage the pan, and avoids the egg forming 'nodules'. It also saves the time-consuming hassle of cleaning cooked egg off the egg whisk, and possib...	I think, like several questions on this site about scrambled eggs, this comes down to ones preferred curd size. There are many different ways of making scrambled eggs: at one extreme one heats very slowly, stirring gently with a spatula, and getting very large curds. Some people say this gives a sloppy texture, others ...
Does starch thickened custard get thinner after a few days? A few days ago, I did a crème pâtissière (thick vanilla custard), using milk (300ml/1.25 cup) egg yolks (2) sugar (15g/1tbsp) potato starch (10g/1tbsp). The end result had a relatively thick consistency, fit for my purpose. I had a bit left over, so I put i...	It is not the starch alone, but the combination of starch and egg yolks. Yolks contain an enzyme which digests starch after some time, making the whole custard thinner. If you absolutely have to use a custard with both starch and yolks, either consume it quickly, or boil it well (at least of minute of visible bubbling)...
Aside from saving gas or electricity, why cover the pot? There are some recipes that insist that you have to cover the pot when cooking. For example, in this video recipe for Bolognese sauce (at 7:36). I understand that this might save gas or electricity by reducing heat loss. But does it serve any other purpose? I do...	It retains heat & steam pressure, so you achieve a simmer or even a boil with less power input & less water loss. Great for long-cook sauces. Not so good for starchy things which may boil over if you're not careful, or have the pan too full. As with most things, familiarity with how your stove/pan/lid combination react...
How do I peel prosciutto from wax paper without it coming off in strips? Anytime I've purchased prosciutto from a store it's sold in slices separated by pieces of wax paper, but when I try and peel it off it doesn't peel evenly. The lines of fat in the ham offers less strength when peeling, and the prosciutto often te...	I usually use a palette knife (frosting spatula) to separate the slice from the paper by sliding it betwixt the two. It is quick, but does require some care.
Can agar be melted in oil? This recipe for vegan parmesan apparently has no added liquid apart from melted coconut oil. Does the agar actually melt and bind in this case? From https://greenevi.com/vegan-parmesan-sliceable-grateable/ 3/4 cup of cashews 3/4 cup of pine nuts 3 tbsp nutritional yeast 4 tbsp refined coconu...	Here is the molecular chemical structure of agar. https://en.wikipedia.org/wiki/Agar#Composition It is a polysaccharide and like all polysaccharides will be strongly hydrophilic. To answer the question: there is no way a molecule like this will dissolve in oil. You might be able to make an emulsion but you would nee...
Hard and brittle fat as cocoa butter alternative What are some hard and brittle fats, similar to cocoa butter, that could be used as an alternative? Taste is secondary but the more neutral the better. Preferably the fat should also be reasonably easily accessible and not extraordinarily expensive.	Such a thing doesn't exist. Cocoa butter is absolutely unique in that respect, to the point where even thinking of cocoa butter only is not sufficient - only two of its six crystal forms give you the desirable texture, that's why we temper chocolate. With anything else, every halfway mindful eater will easily recognize...
Can excess salt in a cured gammon joint be removed after it has been roasted? It's my first time of cooking cured gammon joint and I wasn't aware of how salty it is until after roasting it in the oven. I need to know if the excess salt can be still be removed even after it has been roasted in the oven. If it can, wha...	The best way to remove salt is by soaking it in non-salted water for several hours before cooking it. Theoretically, you could do the same thing after cooking but I would advise against it. Soaking cooked meat in water will likely result in an unpleasant waterlogged texture. I would instead suggest serving it with side...
What characterizes a soup that holds well in a buffet setting? Maybe there is good reason buffets seem to have the same short list of soups: they hold well ie flavor and color; do not separate or split; heavy ingredients do not sink to bottom. What should I avoid in soup recipes that they can be held hot for up to 4hr...	I was really hoping that someone still in professional food service would answer this, but they haven't, so here's my list of rules based on memory from when I was: Soups that are no good for holding: Egg-drop soups and seafood soups are risky because of rapid spoilage Miso soup settles out Soups that are thickened wi...
How to make coffee-infused butter? What are some ways to make "coffee-infused butter"? By that I mean cow butter but injected with espresso, somehow. Essentially, produce a block of butter with strong coffee flavours in it (the color, I imagine, would be medium brown rather light yellow). Strength per block of butter ...	A simple way to do this is to place 250 grams of whole bean coffee and 500 grams of butter in a ziploc bag. Then place that in a water bath with a sous vide device set at 90C. Cook for 3 hours. Alternately, you can do this on the stove top. Very low heat, same amount of time. The longer you cook, the stronger the ...
What is this substance in my canned ground beef? Do you know from pic what the yellow jelly like substance is on what seems to be the side surfaces of my corned beef(I can’t see it on the top or inner part)? The ingredients say: Cooked Beef, Beef, Water, Salt, Sugar and Sodium Nitrite. So not sure what it is. If you ...	It's a jelly formed of water and proteins from the meat, primarily collagen. More or less the same substance as aspic, though "aspic" normally refers to an intentionally created dish of this stuff, rather than a little bit forming as a byproduct of canning. It's normal for a small amount of this stuff to form naturall...
Food safety of custard slice A recipe to make custard slices involves cooking egg yolks with milk, sugar, flour and gelatine to 80 degrees Celsius, then folding in beaten egg whites (beaten with a small amount of lemon juice and sugar). After folding, the mixture is about 40 degrees Celsius, and is ready to be chilled...	There’s a fundamental difference between food safety and what is considered acceptable risk - the former is calculated to be virtually risk-free and statistically contain not enough bacteria etc. to potentially cause illnesses or infection, plus a bit of a safety margin. The thresholds are so that even the most sensiti...
Can uncooked rice be stored in the freezer or refrigerator? I just bought some Carolina Plantation Gold rice in a sack. It says to store it in the freezer or the refrigerator. Can this be right?	First, in general freezing is possibly the best method for storing grains long-term if you're not going to use them up within a few months. So it's never a bad idea to freeze dried wheat, rice, buckwheat, etc. if you have the space. Certain grains, like wheat germ, contain oils that oxidize quickly and have to be sto...
Shoulder Steak vs London Broil I bought a piece of shoulder steak. Can I cook it like a london broil - marinating it and then broiling for around fifteen minutes?	Can I cook it like a london broil - marinating it and then broiling for around fifteen minutes? London broil is traditionally prepared using flank steak, but the technique works well for other lean/tough cuts. Your shoulder steak may have more connective tissue than one would typically find in a flank or skirt steak, ...
Options for adding sauce to naked ribs? I live in a condo complex where having a smoker or any sort of BBQ is difficult. I'm also on the Keto diet and I don't use most standard, store-bought sauces. But I love some good St. Louis ribs and I want to order some naked ones from a local store. What is the best way to go a...	The trick here is to not cook the ribs any more as you run the risk of making the meat tough. And tough meat on ribs is suitable only for the trash can. Personally, I would put a nice layer of sauce on the ribs and broil them just enough to caramelize the sauce and warm (but not cook) the ribs. Don't want to over cook ...
Using manual egg beater to cream eggs and sugar So I don’t have a whisk or an electric whisk and a lot of baking recipes say to cream eggs and sugar and I used to do it with those tools. Can I cream eggs and sugar with a manual egg beater (in picture below) or using a stick/immersion blender?	You have a whisk; the object in your picture is a whisk and you can use it to cream ingredients for your recipe. The gearing system makes it easier to get a high speed but you could even use a fork or a (totally manual) balloon whisk once the mixture is soft enough. I would avoid using an immersion blender as it will b...
Sourdough Starter: Very fast rise (doubles in an hour) I started a sourdough culture a week back and have some questions about rising time. I did not add any yeast to the culture. I am using regular whole wheat flour. The temperature at my place is 30*C(at 1 pm) Day 1-6 I used 10 Gram Flour. Day 6 I used 20gram, Day...	I'm not surprised your starter is very active given that it's being incubated at a cosy 30C. But the only way to know for sure that it has a suitable population of yeasts is to use it to bake a simple loaf. Just take a simple recipe and go for it. Your starter looks healthy so I expected you'll get good results. For a ...
Why should entrecôte meat apparently be cut into slices before served? Recently, I went crazy and bought an entrecôte -- a very premium cut of beef to me. Over $11 USD for one. It was heavenly. I nearly cried when it was all gone from the plate. The instructions said to put it out from the fridge for 30 minutes before...	To directly answer your question - you slice it for presentation. Entrecôte should be cooked at as high a temperature as you can achieve. This will tend towards charring the outside before the inside is cooked. As you should serve it towards medium rather than rare because of the fat content, you want to avoid over-coo...
Why not incorporate eggs at the last moment when making crepes? My question is about the sequence/timing of adding the ingredients. In all crepes recipes I have seen, eggs are added before the batter is mixed. I wonder if it would make sense to add them after. Two possible advantages: I believe if eggs are mixed too ...	Your supposed advantages are not correct. I believe if eggs are mixed too much, whites can get a rubber-like texture. No, this is not correct. Are you thinking of gluten? That is the ingredient that gets tough with overmixing. So by that logic, you should be adding the flour last - but the whole point of recipes whic...
Thermal Properties of Seasoned vs Anodized Aluminum? I recently made an Aluminum baking "Steel" for baking pizza. The entire point of Aluminum is that it is orders of magnitude more thermally conductive than steel and (relative to its weight) has a higher thermal capacity; While not sharing the same sort of cost as co...	A surface insulating layer (whether deliberate anodising, natural oxidation, or seasoning) will only really affect the heat flow through that layer from the bulk metal into the food on top. It won't affect the heat-spreading effect used for even cooking, and it won't affect the heat capacity. So now we're considering ...
Flatbread dough turned red Today I made some flatbread and while cooking them I noticed a reddish coloring of the dough. I didn't add anything red in particular, so I am very surprised they turned out this way. Why did that happen? I mixed whole spelt flour and regular wheat flour, yogurt, 2 tablespoons baking soda, s...	As Joe mentioned, there was something acting as a litmus paper! Turmeric placed in an alkaline solution will turn bright red! quoted from: https://foodcrumbles.com/how-turmeric-gets-its-color/ Most probably there wasn't enough yogurt or it didn't react with baking soda and left the dough alkaline.
Why did my cod turn into a hockey puck I have a way of cooking cod loin which has never failed me before. This time, large parts of each loin became so rubbery as to be unchewable. I know several things that deviated from my usual recipe, but I'm wondering which thing was the culprit. First, the recipe: Cod is dipp...	So the challenge in determining what happened is "tough and rubbery" is the universal failure result for cod. It can result from overcooking, from undercooking, and from freezer-burn dehydration, and all three of those are possibilities given your story. However, the detailed description -- that they were good on the ...
Can you create brown butter directly from heavy cream? The other day I made cookies with homemade brown butter. I first churned the butter from heavy cream, separating the butterfat from buttermilk. Then I took the remaining butter and melted it in a pan then browned the milk solids to make brown butter. Then I cool i...	Yes, this is a brown butter. You can use it in pretty much all applications which call for standard-made brown butter. In the traditional process, first almost all of the water is removed from the cream, along with a large part of the nonfat milk solids. This gives you butter, in which the butterfat is emulsified with ...
Making how much batter will result in over-mixing? This page, tip #9 "Don’t Double the Recipe" suggests that making too much batter results in over-mixing, and, consequently, in a dense (as opposed to fluffy) cake. Is it correct? Could you give some guidelines on how much batter is too much? E.g. for crepes mixture? ...	The amount is only restricted by the capacity of the tools you have at hand. The point is, don't mix too much. If you have a bowl, filled to the brim, you will have to mix a lot more to get all of the ingredients incorporated. If that same bowl is half full, a few quick strokes is all it takes to mix. Over-mixing ri...
What is different about "sprouted barley"? I have two bags of barley in my pantry. One is labeled "hulless barley," which I take to be regular barley, and the other is labeled "sprouted barley." But they appear identical. My idea of "sprouted barley" would be a grain that opens up with a shoot coming out. I've encount...	What does "sprouted" mean? germination is the process by which an organism grows from a seed or similar structure while sprouting is the process by which seeds are induced to sprout or germinate for commercial purposes. In the case of sprouted food grains such as barley and rice the seeds are allowed to start the gro...
How Rough Should the finish on a Pizza Peel Be? I have read over and over that you want a rough finish on a wooden pizza peel for best results. But other people seem to state that it is simply the moisture absorptive nature of wood that causes wooden peels to work better. I purchased a cheap wooden peel with a slick s...	Based on personal experience: The critical issue is that the peel be textured enough to "hold on" to flour or semolina, allowing the pizza to slide off of it. This means the ideal texture is the same as a new cutting board, oiled wood sanded to 120 grit or so. It's not rough as such, but rather just not smooth like p...
Cooking custard for crème brûlée macarons I'm planning to make crème brûlée-flavored French macaroons, which will consist of vanilla-flavored macaroons, topped with caramelized sugar for the shatter-y effect, and a vanilla bean custard filling. However, I'm unsure of the best way to cook the custard filling, since I'm...	I think your flavor ideas seem fine, I'd advise against a custard filling for two reasons. First, custard is squishy, even if you make it harder it's going to squish out when the macaron is bitten into, which isn't the result you want. Second, the excess moisture in the custard could make the macarons soggy, also not t...
Are these pots suitable to cook in? My mother recently bought these from an old second hand shop because she thought them pretty, but I am just wondering if they are suitable to cook on the hob. I tried to google them on Google images but it kept showing me Serveware. Does anyone know if this is actually cookware? We ...	These are enamelled pots - perfectly fine and intended for cooking, albeit a bit sensitive to chipping if not handled carefully. You can find various listings of that exact set on the Internet, e.g here or here. Enamel is a hard, glass-like, non-porous substance and pretty non-reactive. As long as you are not exposing ...
Gelato disappointingly icy I recently attempted to make this gelato recipe which required procuring some special ingredients (liquid glucose and powdered dextrose). I had high hopes for a very silky-smooth, creamy gelato. I followed the instructions closely, except I did not cool the mixture over an ice bath (I let it...	That recipe has a pretty low butterfat content and no real stabilizers, plus a lot of water. Commercial gelato is usually made with low butterfat also but with a lot of stabilizer, sometimes several different kinds. Although gelatin isn't usually used, you can think of how it affects liquid, and stabilizers sort of do ...
Making a gelatin-based and non-sticky "salmon" I am trying to make sweet sushis that look like standard (savory) ones. Most of them I can make easily (using black-coloured pancakes as nori sheets, grapefruit as salmon, kiwis as avocado, and s.o.). But I am stuck when I try to simulate a slice of salmon around the rice...	I can't read French fluently (or quickly), so I missed any specifics there. It looks like you probably already cooked your fruit puree? If not, you should. Various fruits contain enzymes that will actively break down the gelatin protein and prevent it from setting properly. This would typically leave a bitter taste. Bu...
Name of an herb or spice that is small, dark spines My question is about an herb that my mother used in her spaghetti sauce, and that I did as well using her recipe... And neither of us can remember what it actually was. I remember the flavor, but could not describe it. I believe I recall how it looked. Namely, small ...	The description as "black or dark green" makes me think this is a leafy herb, rather than a darker brown spice. Many dried herbs start out a dull green when they go into the sauce, but after cooking for a while they darken and become dark green or nearly black. I assume you've already considered and rejected basil and ...
Advice to making Boba Pearls Today, I tried 3 different ways to make boba/tapioca pearls from scratch, and while the third time sort of worked I never got a "dough" that was of a playdoh consistency. In reading several articles/recipes on the internet: Joshua Weissman Video Scientific American Article Instructables A...	I visited some Chinese language websites, and it seems that there really isn't any magic here. Since their recipe is basically the same as the first one you linked to, I won't post any links here. I've never made tapioca balls, but the technique used here is a technique common in Chinese cooking called "hot dough" (tan...
I want my potatoes to be baked within an hour, but I forgot to preheat the oven. Should I put them in while preheating or not? I forgot to preheat the oven while prepping my potatoes to be baked. Dinnertime is one hour away. I put them in anyway and turned on the oven. My spouse says I should not put them in yet be...	In the UK, we call these 'jacket potatoes'1. As already mentioned, putting them in a cold oven as it heats might win you five minutes, but not much more. It's very slightly more efficient overall than waiting for the oven to be hot then opening the door. Two additional methods of speeding up jacket potatoes. Put a met...
Why do I sometimes “cream” and “beat until smooth”, and sometimes not? I have enjoyed baking for MANY years and the basic rule of thumb is to “cream” the butter and sugar thoroughly, add the eggs one at a time then beat all other liquids until smooth before adding the dry ingredients. Over the years I have acquired a...	There are many different ways to mix ingredients, which will affect the final texture. Here are a few that I'm familiar with, but I suspect a professional baker would know even more: Creaming : Beating the fat and sugar together first to encorporate air, then add your other ingredients. Requires having a solid fat. ...
What doneness is this steak? I just cooked a thin rib eye steak. I took its temperature 40 sec after removing it from the pan (all cooked outside) and it registered 135 degrees F. However, due to it being quite thin, it was hard to find the middle. I aimed for med-rare, but I think it may have been too rare. Here are ...	It's impossible to address your concern of whether or not your steak is "too rare." Steak is safely eaten in a range of raw to well done. Safety depends on product quality and safe handling procedures. I would say your pictures range from "looking" rare to medium rare. The only way to be more explicit is to know the...
What got salisbury steak its name? I love salisbury steak, ever since I first tried it in Wendy's, but now I want to know exactly why it is named the salisbury steak. What's the reason it's called a salisbury steak?	Origin: Wikipedia James Salisbury was an American physician and chemist known for his advocacy of a meat-centered diet to promote health, and the term Salisbury steak for a ground beef patty served as an entree has been used in the United States since 1897. Today, Salisbury steak is usually served with a gravy similar...
How much oil is necessary to fry/cook eggs? Say I want to cook sunny-side up or scrambled eggs, I would ask help from my family, but I wanna try it on my own. I have a non-stick pan which as of now kinda sticks and it's what we usually use when cooking something, apart from our wok, which is less stickier. What I woul...	Technically, an egg is not "fried" unless there is at least some oil involved. So even though you could cook an egg in a very well-seasoned cast iron pan with no oil, it wouldn't technically be a fried egg. The primary reason you use oil, though, is to keep the eggs from sticking. So in a pan like yours -- a worn-out...
What is the purpose of oiling a wooden chopping board? I recently bought a wooden chopping board to replace my plastic one. In the course of my research I read that it's important to regularly rub mineral oil in (some people say once a week, some say once a month). It's said that it "protects" it and makes it last lon...	The oil is not actually doing anything to protect the wood - the idea that it does so is a very widespread myth. This is the conclusion of the guy who wrote the book on wood finishing, and I can confirm it from personal experience. You can continue using it for cosmetic reasons, I am personally partial to the look give...
How to properly use alcohol when cooking something? I remember one time where our father decided to use some liquor on the food we/he was cooking, and he says it gives more flavor. Yes, it does work, but I fear getting drunk or even having that strange feeling when tasting alcohol. Since I'm still a freshman high scho...	This is borderline too broad as there's many ways alcohol can be used in cooking, but in reality preparation method doesn't actually make much difference, alcohol doesn't cook off nearly as quickly as people seem to think so it's good practice to expect there will be almost as much alcohol in the end dish as you put in...
What type of mint are mint leaves from supermarkets? I know mint is an umbrella term for different types of mint eg peppermint, spearmint, Orange mint and so on. However when buying mint from say Tesco’s it Sainsbury’s do you know what type of mint it typically contains? The packaging seems to just say mint. Thanks	It is whatever they had on hand. There seems to be a statistically higher chance to get spearmint, but they sell other mints too. From the point of view of the supermarket, the ambiguity is not a bug, it's a feature. They just sell whatever gets delivered.
Need help cleaning an old aluminum coffee pot I use an old Wear Ever heavy aluminum coffee pot for boiling water. I don't allow unused water to sit in it. It has stains inside and needs a good cleaning. It has white residue at the water line that I cannot remove. For now I have been washing it out with soapy water but...	You can buy kitchen-safe aluminium cleaner & descaler - the white could easily be limescale. If you look at 'home-style' cleaning guides, then everybody seems to have a different opinion - some choose baking soda, some choose vinegar. Now, I'm no chemist, but I fail to see how both of those would work, one acid, the ot...
Effect of adding whole egg or yolk to filo pastry? I had some success making filo pastry for apple strudel with a mixture consisting of flour, olive oil, lemon juice and white vinegar. The result was actually quite nice except the pastry was very delicate. I made the dough very thin using a pasta machine. I am wonderi...	In my personal experience, adding eggs to dough makes it softer, not crunchier. Adding an egg makes it an "enriched dough" that has the ability to hold onto moisture despite being baked. Many apple strudel dough recipes include an egg or two in the dough, so you should just go for it. Finally, while strudel dough is ve...
How to Adjust Biscotti Recipe When Using Salted Pistachios I am making biscotti. The recipe calls for the following: 2 C flour 1/2 tsp fine sea salt 3/4 C whole pistachios The only shelled pistachios I could find were already salted, with sea salt. Given these ratios, should I adjust the amount of salt I will add t...	The only thing you can do is not add any additional salt, although I think you might still end up with a result that's too salty. As a commenter mentioned, you could get an indication of the amount of salt from the nutritional information on the packaging, but my suspicion is that in 3/4 of a cup of nuts there will be ...
Storing cast iron in the oven We store a few cast iron pans in the oven, on the bottom rack. We leave the pans in there while cooking other things. Occasionally, I worry that this might affect oven performance, by interfering with radiation or convection in the oven. While investigating the subject today, I found seve...	Will this effect how the oven heats up/cooks food? The greater thermal mass means the oven will take longer to heat up, which is undesirable if you want to cook quickly, but it will also lessen temperature fluctuations from opening the oven door or the heating element cycling, which can be desirable. The block of meta...
What to use on top of a baking stone: parchment paper, a silicone sheet or a thin steel tray? According to the top-rated answer to this question, you cannot wash the baking stone (or else you can, using baking soda and a lot of care and time, which is not practical). I am mostly interested in baking at the temperature...	Ideally you'd use nothing. Direct contact with the hot stone delivers the heat to the food best. Spilt food on the pizza stone can be scraped off when cold and any residue will be sterilised when the stone is preheated, as it should be for some time. It's best to leave the stone in the oven after removing the pizza (...
Making a cremeaux lighter with whipped cream. Is there a name for this? Making a cremeux lighter with whipped cream. Is there a name for this? I used this method to make a lighter filling and it was great. I know diplomat cream is similar but I was just wondering if there's a name for lightening a cremeux with whipped...	The name for this is still 'cremeaux', nothing changes. In English pastry jargon, "cremeaux" is a (somewhat rarely used) umbrella cream for any sweet filling with a creamy consistency. It is not connected to a specific recipe or technique. If the thickness is such that you can pipe it, and the texture is more similar t...
Yellow color from brand new Pre-Seasoned Lodge Cast Iron griddle (before seasoning or even heating). Is this normal? I received my Lodge 10.5 inch pre-seasoned cast iron griddle today (and I'm very new to the world of Cast Iron). I washed it with water and soap and used the soft side of the sponge and on second wash I...	If it’s kinda powdery, it’s likely rust. Not quite fully polymerized oil tends to be orangeish, but you usually can’t see it unless it’s your first layer over shiny bare metal, and I wouldn’t expect it to rub off on a paper towel like that I suspect that you’re going to need to strip and re-season your pan. You only d...
Does the inside of a lid used to cook rice or steam vegetables have anything besides water on it? After cooking rice or steaming vegetables the inside of the lid used to cover the pot has water droplets on it - is it just water or do elements of the food make the lid "dirty" and require washing? Edit: I should have m...	Most likely yes, it has stuff besides water. Although I wouldn't lay my hand in the fire that it has it every single time. The first scenario is the bubbling from starchy water, as Chris H already explained. This is not ruled out by "the assumption that the food has not made contact with the lid", since here it is the ...
Why does packaging indicate that a ribeye cut needs to reach 165 F? Even though the FDA recommends 145 F as the safe temperature for whole cuts of beef, this ribeye I bought, as per packaging instructions, needs to reach a minimum internal temperature of 165 F. Could this be an indicator of poor meat handling/quality ...	Without more information, it's not possible to give a definitive answer. The two main possibilities are: The producer is unusually risk-averse. They are erring on the side of extreme caution in their labelling, because for whatever reason they believe if they label the beef with a lower minimum temperature they will ha...
Can you make vegan garlic bread? If so, how does the use of margarine effect taste and texture? I enjoy a nice garlic baguette so much, but I have to drink a pre-emptive, schedule 5, painkiller not to die from being so lactose intolerant. I was wondering if a solution can be found that does not include narcotics, mayb...	Margarine will not impact the texture, and probably will not alter the end result dramatically. It, of course, is not butter, so as long as the flavor is fine with you. But, you also don't need butter or margarine. You can use olive oil. Sweat garlic in olive oil. Proceed from that point.
What is 91/100 CV when referring to olives? I often see numbers like 91/100 CV when buying olives. Example: GREEN OLIVE MACARICO GORDAL 91/100 CV 500G What do these numbers mean? I tried to do some research and I think it might have to do with the size of the olives, but I still cannot figure out what they mean exactl...	CV is a common abbreviation for cultivar (ALLACRONYMS q.v. and used, e.g., in here (pdf) and here). The Gordal olive weighs about 12 grams (search for "size"). Assuming they are pitted, and allowing for pit weight of about one to two grams, would indicate about 90 to 100 olives per kilogram as suggested by AMTwo. (Not...
Measure First or Cut First? How do I interpret the second item in the ingredients list in this recipe? 1 cup Grape Tomatoes, Halved Do I measure out 1 cup of grape tomatoes and then cut each one in half? Or should I start cutting them in half and put all the half pieces into my measuring cup until it's full? I can ce...	It really doesn't matter. First off, I think that it is worth discussing whether or not it really does matter. From the looks of the recipe, it appears that you are putting together some kind of noodle salad—cooked and cooled noodles, some veggies and fish, and a dressing. There is no real chemistry going on here, he...
Does chocolate inhibit cornstarch gelatinization? I recently made chocolate pudding by putting 25ml of cream, 410ml of 3% milk and 50ml of cornstarch (not a good way to measure cornstarch, I know) along with two handfuls of Callebaut milk chocolate into the bowl of my Kenwood Cooking Chef, set it to constant slow stir...	The problem is not the chocolate, it is the temperature. I don't know what exactly you refer to by "the temperature of starch gelatinization" - the gelatinization of starch is a long, continuous process, that happens long after the starch has swollen and thickened. It is the process that is responsible for bread going ...
Does preheating a pan before sautéing aromatics make a difference? Many recipes call for things like garlic and spices to be sautéed first before combining other ingredients into a pan. I have always preheated the oil in the pan first to get a good “sear”, but is it possible to achieve similar, or at least serviceable...	I prefer to cook aromatics starting from a cold pan/oil, whenever possible. Starting with a cold pan makes it easier to avoid singeing the ingredients. (You really don't want a "sear" in most cases. Garlic, for example, becomes bitter and horrible when over-browned.) Cooking food starting with a hot pan is important in...
Culinary purpose of frying pan foil sheet for cooking fish? (not wrapped in foil) I came across some videos about how to cook mackerel (Chef Saito's Saikyo-zuke with Spanish Mackerel [Japanese Cooking] - Dining with the Chef) and several of them recommended the use of a "fish cooking sheet" that looks to me just like ...	It's a silicone-coated aluminum foil. It's just something that makes your life easier when cleaning. You could just use a regular non-stick pan to get the same benefits. There's no "culinary purpose" for it.
Identifying bulgur from cracked wheat In an excess of zeal to remain tidy (or to get tidy, rather), I discarded the bag and can no longer recall whether it was bulgur (bulgar, bulghur, ..) or cracked wheat. Cracked wheat is "raw". Bulgur is parboiled. Some recipes call for one; other recipes for the other. How do I d...	Cook some of each. The one that's done in 20 mins or so is bulgur. [I tend towards 1:1.6 bulgur:water, 15 mins simmer, 15 mins rest.] The one that eventually needs more water adding & takes at least another half hour is cracked wheat. …then label them ;)) Alternatively, the heat-free method. Soak both overnight in exce...
How does kraft mac and cheese or velveeta get that tangy flavor? I'm on a mission to recreate boxed mac and cheese or velveeta shells and cheese. I've used sodium citrate to make a creamy cheese emulsion from normal cheese. However, I feel that my sauce still lacks a certain tart/piquant/tangy/sour taste. I've tried a...	When you say "salty tang", I immediately think "sodium citrate".* Increasing the percentage of that, and probably of the lactic acid as well, might get you close enough. *Okay, that's the second thing I think of.
Is there an organic preservative that I can add to homemade pesto to extend its refrigerated shelf-life? I have a very large basil crop this year for which I am extremely excited. In addition to drying and putting that up for myself over the winter, I want to put up pesto for me. I especially want to ship some to my s...	I'm not totally certain whether you're trying to end up with room-temperature shelf-stable pesto. If so, you may have to look elsewhere. However, my family has grown bumper crops of basil before, and been left with the task of trying to preserve it for year-round pesto. You noted that making pesto and freezing it doe...
To flip or not to flip...? (a steak) Some chefs say the steak cooks more evenly by flipping it often. Others say this makes the juices run out. With so many different styles and recipes out there, one must wonder: who is right? What are the reasons one would flip a steak regularly or only once? Does the type of meat h...	There's a great deal of opinion on this subject, the majority of the testing I've seen favors the multiple flip method. My own tests agree, you get a better result from more flipping. Type of meat has no influence on the method, although it impacts how long you cook it. For example a rump steak is a bit denser than a s...
How to properly fill the ice and salt into an oldfashioned ice cream machine? I am making ice cream with an inexpensive electric machine that uses a dasher. For a test I put 2 quarts of water in the inner pot. Then I added 8 trays of ice to the space between the inner and outer pots. I am figuring 5 part ice to 1 par...	Here is the chart that was included in the instructions in Mike's link. It suggested layering the ice to 3-4 inches deep and then adding 5oz of rock salt or 3oz of table salt and repeating until the bucket is full to the brim. Adding a cup of cold water at the halfway mark and again when the tub is full is recommende...
Adding fuel to a grill during long cooking I was thinking about cooking a whole chicken on the grill. This could take a couple of hours, and I might need to add some fuel to keep the heat going. Assuming I am using briquettes, I'm guessing the best bet is to light up a chimney starter and then add the hot grey coals i...	First, it shouldn't take "hours"; make certain not to over cook your chicken. You should spatchcock your chicken so that it cooks more evenly. Using a chimney to prepare briquettes is a good idea, just be certain you have a safe place to keep and store burning briquettes, if you don't use them all. I'd add a few brique...
Pre pan-fry marinaded meat before oven roasting? Probably the question's wording is not correct but here is what I wanted to ask: I heard it several times that to avoid drying out the meat in the oven, it is advised to pan fry it to create a crust. Is it true for marinaded meat as well? I'm using livestock (pork, beef...	The concept that a "crust" on meat is protection for moisture loss is a myth. So, searing meat before roasting or braising is not a step to prevent drying. You may, however, want to sear to develop color and flavor. Depending on your recipe, this can be an important step. When using sous vide, you have three options...
Oven is at the correct temperature but things are baking consistently slower than recipes suggest I have a weird issue I moved into a new house recently and I have some old oven in here I bought a thermometer which is hanged inside and it seems like the temperature is correct however, anything I put inside is not baki...	The colour of the baking sheets does have some effect, but not as great an effect as what you're describing. My guess would be that one of the heating elements is broken (probably the top one since you mention cheese not melting). The bottom element can get the oven to the correct temperature, but if heat is only radia...
What are strategies to identify restaurants where you will learn as much as possible? How do I identify restaurants that offer excellent training/education? I considered looking at the number of chefs that learned at a certain restaurant and afterwards achieved a Michelin star or won prices etc. However, I could not f...	There is a forum: eGullet, which is an online message board for culinary professionals. Try their Culinary Classifieds for staging advertisements, and Restaurant Life to ask about advice on how to find a good stage.
Can I use a rectangular ceramic pan instead of enameled cast iron to bake bread without losing the nice crust? My wife has been baking sourdough bread in an enameled cast iron Dutch oven and has been getting a very nice crust. She preheats the pan and oven to 500 °F (260 °C), then puts the dough in the pan, cooks a wh...	Doesn't matter; you cannot use a ceramic pan with that baking technique. If you heat the ceramic pan to 500F and then add the wet dough, it is likely to crack, and possibly even explode. Same goes for glass. Ceramic pan maker Emile Henry says: Never preheat your ceramic baking dish dry, always add cooking oil or some...

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