Split (1)

train · 60.1k rows

instruction stringlengths 2 23k	output stringlengths 3 23.1k ⌀
Grinding toasted spices without cooling It is recommended when roasting whole spices in Indian cooking to cool them before grinding into a powder. Why do you need to wait for the spices to cool and what happens if you don’t?	The reason to wait is that warm spices tend to clump when grinding, and the cooling step should help avoid this. I have a bladed coffee grinder that I use as a spice grinder. I rarely wait for toasted spices to cool. Sometimes they do clump in the grinder. I don't find it a problem, and just wipe out the ground, bu...
Boil candy for 1-½ hours to soft ball stage? I’ve recently run across a recipe in a vintage cookbook (probably the fifties, as the phone numbers in it are exchange numbers) for “Two-Hour Candy”: Two-Hour Candy 7 c. sugar 1 cube butter 1 lg. can Pet milk 1 sm. can Pet milk 1 bottle white Karo syrup 3 c. nuts Mix fir...	This is a known method to make dairy caramel. Instead of caramelizing the sugar quickly over a high heat and then quench it with the dairy, one starts with all ingredients combined, in a very wet mixture, and cooks the liquid out until the candy has the desired consistency. In the meantime, the sucrose/syrup's sugars a...
how long is vacuum sealed meat safe at room temperature before spoiling I've seen several great posts about food safety, such as: https://cooking.stackexchange.com/a/34671 https://cooking.stackexchange.com/a/17550 This includes the "safe limit for raw or cooked food is 2 hours". But what if that food has been vacuum...	Vacuum packed meat has been sealed, but it’s possible that bacteria was sealed in there with it. If it’s some sort of a cured meat (eg, a cured sausage, dried or salted meats), then it might be okay stored at room temperature, but I’d only consider factory sealed containers for that— not my sealing it at home, where I ...
What is the best practice storage method for flour to avoid bugs? I have recently decided that I'd rather have base ingredients that I am store in my pantry in order to make more meals from scratch as opposed to getting things premade. A friend of mine told me there's no way that they would store flour anywhere but th...	Based on my personal experience of living in a 100-year-old apartment building, where both pantry moths and flour beetles were basically chronic: The freezer will prevent bugs more effectively than the fridge, which also works better than the pantry. Particularly, the fridge only keeps bugs from hatching, but the free...
Does store bought fully cooked rotisserie chicken need to be reheated to 165 degrees? A little confusion on my part: I have a fully cooked whole rotisserie chicken which I put in the fridge. I read or google that when reheating to serve I should make sure it reaches 165 degrees. Since the chicken is already cooked why...	This is actually the recommendation of a lot of mass produced items. They might have been contaminated after being made, and the producer wants to ensure that you kill anything that might have been introduced. A cynic would also point out that this shifts liability to the consumer, as if you get sick from it, they can ...
What is helping fried fish have more flavour? Recently I’ve been frying some sea bass with salt and different oils. I noticed when the surface of the Fried fish is more crispy it tastes better and also when I’ve used a saturated fat such as tallow or coconut oil. When using say olive oil it doesn’t taste as good and s...	Different oils and fats have different tastes. Some may work better or worse with the fish. You may prefer some over others. In addition, as you point out, browning reactions significantly impact flavor. Further, evaporation of water during cooking concentrates salt, again, impacting final flavor. Flavor differenc...
Maillard Reaction at Higher Pressures The Maillard Reaction requires temperatures of 140 to 165 Degrees Celsius; hence "browning" cannot be achieved with water when cooking under normal conditions since the boiling point of water is 100 Degrees Celsius, therefore to brown food we use oil, or direct heat. However at 10...	Interesting question. It seems that the short answer is yes and no, there is some Maillard reaction that goes on at high pressure (400 MPa or more; normal air pressure is 0.1 MPa). However, this has only been studied in model systems using glucose and lysine in buffered reactions, so by default this is in a liquid syst...
What can I call this Swiss Chard side dish exactly in a menu? What can I call this side dish (I have to write it on a restaurant menu)? I have already written "cooked swiss chard" but I think it is not the exact definition. It is a mix of herbs that grow spontaneously on the fields, are then cooked and sautéed in a pa...	In the U.S., we would call usually these greens and not herbs. So why not use "sauteed field greens" or "sauteed wild greens"? You should use a word like sautéed to indicate that they are cooked, because otherwise people will expect a salad.
What was this mysterious food/dessert product in 1990s Finland? Throughout the 1990s, I often visited Southern Finland with my family. More specifically, Hanko/Hangö. In the stores, in the refrigerated area, they sold these yummy-looking desserts, or possibly food products. I'm not fully sure what they were, and I'm u...	So, I asked someone I know from Finland, and while they also suggested Vispipuuro at first, they followed up with something that sound even more accurate. It's called "Cranberry Kissel", and is bright red, goo-like, and fits your description pretty well. This is Finnish recipe site that I got the photo from also sugge...
Imitating the flavour of canned cream of mushroom soup Many brands such as Campbells, Batchellors and Heinz all have a distinct "mushroomy flavour" in their cream of mushroom soup that I can never quite imitate in my own soup recipe. All of them just state their fungi as "mushroom". I have tried: Closed cap mushrooms...	What you are describing as a "mushroom" flavor is most likely umami, loosely translated as "savory". It is a flavor that comes from glutamates, which are found in foods like meat, mushrooms, tomato paste, and soy sauce. MSG (Monosodium Glutamate) is a refined/artificial version that can add an umami taste to food, whic...
Cooking liquid in oven turns crispy skin soggy A few recipes I have tried calls for some liquid, typically a ladle of stock or broth, to be added to the baking tray before placing into the oven to finish the cooking process. (To assist in cooking the protein, not crisping the skin) For example, a pan roasted chicken t...	If you want crispy skin don't add liquid to the pan, I don't know why a recipe would call for a ladle of stock to crisp up the skin because it would have the opposite effect. Steaming before baking is a method used for making crispy chicken wings, but with that method you pat the wings dry before you bake them as moist...
What type of onion is a "British Onion"? I just moved to the UK from the USA, where we had access to all sorts of onions (being in Texas): yellow onions, green onions, shallots, red onions, white onions, sweet onions, etc. We bought a bag of onions from a store here and they were simply labeled "British Onions." They ...	"British Onion" on the packaging isn't describing a type of onion, but advertising that the onions were grown in Britain (which is a common strategy to make produce more appealing in British supermarkets). The variety of onion is the 'default' onion in the UK, often known as a brown onion to distinguish from other type...
How to adapt Bundt cake recipes to other size Bundt pans? I just impulse-purchased a couple of adorable Bundt pans that are 6" in diameter. Since this is not a standard size, how should I adapt recipes intended for other size Bundt pans? (Google tells me 10" is considered standard.) How do I calculate, or at least app...	The quantity of batter is the easiest thing to figure out. Take one large measuring cup, fill it with a known quantity of water, and pour into the tin. Once it's full, subtract the amount of water left in the measuring cup to get the volume of liquid that fits in the tin. Alternatively, weigh the tin, fill it with wate...
When cooking on an induction cooktop, can you leave a pot off-center or suspend it to slightly lower its temperature? I like to cook using poaching and low simmering techniques (70°C to 85°C, about 160°F to 190°F). I want to get an induction cooktop, but the ones I can afford only have 10 temperature settings. I worry...	I've had an induction cooktop before. The second method will work, I prefer to use a thin wooden coming board as the spacer. It's not perfect, but it is good enough for traditional applications like keeping soup at a simmer instead of a roiling boil. Putting it off-center won't work, induction stoves have a sensor and ...
Balancing biscoff spread for stuffed brownies There is a recipe online for nutella stuffed brownies that I really like, and I want to swap out the nutella for biscoff to make a biscoff stuffed brownie. The recipe is this one in question: https://www.recipetineats.com/outrageous-nutella-brownies/ The biscoff spread is ...	Two options come to mind for me: The first option I would suggest is simply using a thinner layer of biscoff spread. You can use one that is just a couple of millimetres thick instead of the half a centimetre of nutella in the recipe. The second option would be to look up a recipe for biscoff cookie dough (American-sty...
How to stir porridge for even heating with an oversized skillet? My stovetop cooking, don’t ask why, occurs in a 2-inch deep skillet much wider than the stove’s largest heating element. To evenly heat something thick, such as porridge or stew, I have explored various patterns of intermittent mixing with a spatula. Her...	There's no real reason to use a fixed pattern for stirring. Just pay attention and if you see a spot that looks quite done, move it around to mix it with spots that are less done. Since you mention that you've had trouble with the food near the middle getting burnt, you want to be sure not to leave anything there for t...
What is the best way to reduce the genesis of oil vapors and aerosols when frying? I would like to clarify I am not asking about oil splatter nor am I asking about air filtration tools. What is the best way to reduce the generation of frying aerosols and vapors that can condense on distant surfaces such as those in ro...	The oil droplets to which you refer are actually called "explosive hot oil droplets" by researchers who have studied their distribution via fluid dynamics. They are part of a larger group of kitchen air pollutants called "kitchen-based aerosols." You might be interested in this paper, where the authors examine the impa...
Cheesemaking and recipe scaling I made my first attempt at cheesemaking this past weekend, this cheese specifically, and it didn't work out - I got curds separated from the whey fine, but they never became stretchy. I'm curious whether the issue was that I attempted to scale the recipe. I didn't want to make the full...	Cheese recipes scale pretty linearly, at least until you get small enough that it's hard to measure out the rennet or culture accurately, or large enough that it's challenging to heat and cool the milk. I have, on occasion, made a 1 liter of milk batch when 6oz of cheese was all I needed. Queso Oaxaca is a "mozzarella...
Wooden butter knife sanding? I received a wooden butter knife in the mail fairly recently: now my only question is this, will it need sanding to maintain its food worthiness or does it require something else to keep it food safe? I got it from Amazon.com if it helps.	It's hard to say exactly without knowing what wood it's made out of and how it was constructed - there are many factors to the durability of wooden tools and utensils. If all you are using this for is spreading butter, margarine and the like then you shouldn't need to do too much care, just wash it and especially dry i...
Amount of water needed to soak buckwheat groats together with apple cider vinegar as prep for buckwheat milk I'm attempting a recipe for buckwheat milk from Blissful Basil. The recipe calls for the following ingredients: 1 cup raw buckwheat groats 1 tablespoon apple cider vinegar 3 cups filtered water 2 tablespoons p...	The amount is indirectly specified by the wording "Cover with warm water". You simply put the groats in a vessel of your choosing, then add as much water as it takes to cover them well. Then, add several more centimeters, so they will still be covered when they expand during the soaking. Since you always need to have a...
What to prepare first, the fries or the burger? How to serve everything crispy and warm? I'll be serving 4 burgers (medium rare, toasted buns, choice of cheese, onions, lettuce, etc.) with fries. I can use the oven to keep some of these things warm and crisp, how should I go about it? What sequence, what temp? Thank y...	My instinct is that you should have everything cook at the same time. Cut all veggies and make sure fries are pre cooked so the second frying is for exterior crispness. You should be able to drop fries while burgers are cooking. I would put burger down, drop fries, flip burger, pull fries, toast bun and then plate ever...
How can a flat rotating disk whip egg whites? The Bamix 'beater' attachment is just a flat disk which rotates on an immersion blender. When it rotates the disk stays mostly in place, it doesn't displace the liquid in a way that moving a traditional whisk would. How does that beater attachment work? For example, this p...	The flat beater blade isn't quite flat. At least, it's not flat with respect to the axis of rotation. The beater blade is a smooth disk, but it's mounted at a slight angle so that when it spins, there's a "wobble." It doesn't spin in a flat/smooth circle. The mounting angle works kind of like a fan, with a single, soli...
Home canning coffee? I've decided i'd prefer to make my own coffee and can it to have on hand when i'm in a pinch then get a bottle of cold brew at the grocery to store in the car. I wonder if anyone else has experience with this or has suggestions/oversights that could easily be made. Off hand I would think to steril...	For safe home canning in a water bath, you need the contents to have a pH below 4.6. Coffee typically has a pH of at least 4.8, so you need to either add an acid to bring the pH down or use a pressure canner to process the jars. Moreover, coffee is full of volatile compounds that degrade relatively quickly when exposed...
Why is meat sometimes tender and sometimes tough when cooked for a long time? If you overcook a steak it will end up tough and hard to chew. If you cook ox tail for a few hours, however, it will become extremely tender. What determines whether meat becomes tough or tender when cooking it for a long time? How can I max...	Fat, collagen or connective tissue, and cooking time and temp, all have an impact on tenderness. Steaks with uniform fat marbling are graded higher because, not only does fat add flavor, but when it breaks down it makes the steak more tender. Collagen begins to melt and dissolve to gelatin between 160F and 180F (71C ...
Are there any factors that can determine whether a dish will taste good other than experience? What is the most analytical theory available for why recipes will taste good, such that they could be designed ahead of time and predicted to be tasty, and explained why?	It is incorrect to assume that there is no theory about the pairing of ingredients that result in a tasty recipe. Of course, many factors are at play when determining which ingredients work well together when combined. Ingredients that are commonly cultivated or harvested in close proximity were often historically used...
How long does polenta take to cook and how to reheat it? How long does polenta take to cook? I never made one before. Chefs on YouTube always make it in like 10 minute tops. But people online have written that it takes like 40 minutes with constant stirring. Which one is correct? Also, once the polenta has gotten cold...	The time for cooking polenta is in the range between 2 minutes and 2.5 hours. It depends on the technique you have chosen, the starting material, and to some degree also on batch size and a few environmental variables, although those will rarely make a noticeable difference. Since the range is too wide for planning, ma...
How to open this plastic cap? How do I open this cap? It is from a bottle of Bombay gin. (click to enlarge)	You shouldn't have to open it. That's a slow-pouring cap, you should just be able to pour out of it. If you can't, that's because it's broken somehow.
Can you replace stout with Wychwood King Goblin in Christmas pudding? So we’d ordered a stout for a Christmas pudding recipe, as part of an online supermarket order. But they’ve substituted it for “King Goblin” from Wychwood Brewery. Now I’m not a beer drinker, and don’t know much about the flavour it introduces to a ...	This is likely a fine substitution. I haven't tried King Goblin myself, but looking around online, I see some good signs: The description of the beer on drizly (presumably provided by the manufacturer) mentions chocolate malt, and goes on to describe it as: an indulgently rich, full, smooth beer The reviews on beerad...
how do I salvage canned mushrooms, canned with fruit fresh I canned mushrooms with fruit fresh. They have a very acidic taste - tart not sweet. Can I fix them or make a soup from them to salvage the batch?	Fruit Fresh is a brand name for citric acid. It's used in canning to maintain an acidic environment to prevent spoilage. It's name comes from the fact that it's the same acid that makes citrus fruit sour/tangy. It sounds like you've made some kind of pickled mushroom by canning them in an acidic environment. Some peopl...
How to know what variety of tomatoes will be good as a spaghetti sauce? I have never succeeded from making great tomato sauce using our native tomatoes and the final product always tastes flat. When I eat the tomato, there is always 0 hints of sweetness in them and not much juice comes out of it. Just by looking at th...	I have never succeeded from making great tomato sauce using our native tomatos and the final product always tastes flat. When I eat the tomato, there is always 0 hints of sweetness in them and not much juice comes out of it. Just by looking at the color, it may be simply poor quality farming as we live in a 3rd world c...
How does ice cube bag work An ice cube bag allows pouring water in and when turning an filled bag upside down, the bag seals itself. What is the physics behind it? Demonstration	I'm not sure that this is on-topic for this site. However, basically it is a non-return valve AKA check valve, that only allows the water to enter. These consist of a flap that only opens in one direction - rather like a normal door. When return flow or pressure is applied against the valve in the opposite direction, ...
Techniques for using (Polish) Pickle Pots? I have a pair of Polish Pickle Pots, something like this: But when I use them, I am yet to get good results. Mainly I've tried using them for sauerkraut (maybe 6 times), pickled beetroot (once) and miso (once). But always the content goes mouldy. Even with plenty enough br...	Since part of the problem is probably that the pot and weights are "infected" with mold spores, one thing I would suggest is heat-sterilizing the pot and the weights to eliminate any spores that might be embedded in the raw clay of the weights or any cracks in the glaze. Here's how: Place the pot, lid, and weights in ...
What to do with juices from roasting pork I cook a few kilograms of pork loin at one time, and I get a considerable amount of juice. It's liquid while it's hot, and it's gel when it's cold. What can I do with it? You can do a lot with chicken stock, but what can you do with pork stock?	Use it like chicken stock? Pork stock is delicious...but the meat juices are not yet a stock. Use the bones, some aromatic veg., and the juices. Make a stock. Use the stock in any application that you want porky goodness.
How to crisp up/dehydrate thin slices of porchetta? I made a small porchetta this weekend. I want to slice it as thin as possible and crisp it up (used as topping for soups for example). I was wondering: what would be the best technique to do that? Slow oven heat over long time? Pan fried on low heat and remove fat?	It likely depends on what texture you're going for when you're done, and how much fat there is in the meat that you're curing. I'll assume that you want crispy, and not the chewy type of dehydrated that you get with beef jerky. If the cuts aren't very fatty, and you have the ability to slice the meat very thinly, then...
Can I leave cut (but airtight wrapped) aged pecorino at room temperature for a couple of hours? I bought it for a friend and want to give it to them but I will have to travel with the aged pecorino cheese for a couple of hours at room temperature before giving it to him. Is it safe to do so? It is about 150 grams and ...	Pecorino Romano can be stored at room temperature for weeks, even without vacuum sealing. So you're fine.
Taiyaki not forming correctly I've been practicing making Taiyaki and my recipe seems to work. But I recently changed it a bit to make the batter chocolate flavored. Here's the recipe I used: 60g All purpose flour 55g Sweet rice flour 10g Cocoa powder 40g Sugar 8g Baking powder 3g Salt 1 Egg 200ml Mi...	Since you say that you replaced some of the wheat flour with cocoa powder, that might explain it. My theory: In comparison to wheat flour, cocoa powder contains no gluten. Gluten is the glue that helps hold baked products together, making them less crumbly/fragile. Also, cocoa powder contains less starch than wheat flo...
What is "compression" as a cooking technique? I've recently stumbled on Masterchef professionals as an American, and it's very impressive! Many chefs serve "compressed" vegetables and fruits (e.g. tomatoes, pears, cucumber, mango, etc.). What does it mean to "compress" these things? And does any home cooking technique...	Yes, compression is simply pulling a hard vacuum on (usually) a fruit or vegetable. It's possible that you could somewhat mimic the effect with a weight. The vacuum is collapsing the cell structure. Often times, flavoring is added, and the vacuum serves to push that flavor into the product. I don't think microwavin...
Chicken soup has split. Can it be repaired Today I made chicken soup. I roasted a chicken until cooked. I then removed the breast and leg meat, boiled the rest. I strained it, added a chicken stock Cube to adjust the flavour, added the saved leg meat and using a hand blender, blitzed. After adding a sprinkle of thyme ...	Pureed chicken and water is not a stable emulsion, no. There's nothing in there that binds the fat or suspends the meat particles. Most recipes for chicken soup do not call for pureeing the actual meat (they tend to have chunks of chicken in them), so you would normally not see split chicken soup. You could probably re...
Making overnight bagels - may have underkneaded, can I knead it tomorrow? It's my first time ever making bagels. I followed this recipe with the overnight alteration. I kneaded for about 10-12 minutes. After trying the pull test, it kind of breaks before becoming translucent. It has been in the refrigerator for som...	The given recipe is a very dry one - the author points it out herself - and it’s hard to get a good windowpane test with a low-hydration dough. Gluten develops in two ways, either by kneading or over time when the flour comes together with water. An extreme example that relies only on the latter are no-knead types of b...
How can I thicken egg yolks for a sauce? I'm thinking about making a sauce for burgers. Requirements are the following: Tastes of concentrated egg yolk - for me perfection is the taste of yolk in a fried egg For seasoning salt and pepper only should do the job, but I'm keen on trying some MSG Thick, almost mayo-like ...	Not a recipe, but I will share a technique. Using sous vide you can cook egg yolks to a consistency where they will behave like a sauce. You separate the yolks, and drop them into a container of oil, which is being heated in a water bath. Time and temperature determines consistency, which can range from runny to fud...
How much is a sachet of gelatin in teaspoons or tablespoons? I am following a muffin recipe which calls for 2 sachets of gelatin. How much is a sachet of gelatin in teaspoons or tablespoons?	Knox gelatin is 4 packets in a 1oz box, so 1/4oz per packet. The Great Lakes canister of gelatin that I have says that a serving is "1 tbsp. (1/4oz, 7g)" So I'd assume 1TB (roughly 15mL for those not in the US) per packet ... but I have no idea if this is like salt, where they don't all pack to the same density.
Can a beef and pork mix burger be served medium I have seen many record state a burger can be served a little pink. Even 'medium'. I understand what this means. My question is about food safety: Is this also safe if the patty was a mix of beef and pork? I can use common sense and predict if there was only 1% pork, the...	In most developed countries trichinosis is extreme rare, this is due to changes in the way pigs are raised. In the US there were only 16 cases reported between 2011-2015, for example, and in Europe the rates are similar. This means that you could serve pork completely raw with extremely low risk from a trichinosis poin...
What is Baker’s Cookie Coconut? The Joys of Jell-O, on page 73, has a recipe for “Marzipan” that calls for “1 package (7 oz.) Baker’s Cookie Coconut”. This product doesn’t appear to exist anymore. It appears to be something different from Baker’s Angel Flake Coconut; other recipes in the book call for that ingredient,...	I've found a Polish language website at https://docer.pl/doc/n581exe which appears to contain at least some of the text from a 1977 Baker's recipe book, Baker’s Chocolate and Coconut Favorites (this is the sixth edition; the Internet Archive dates an earlier edition with the same cover as 1962). It says this about the ...
I depressurized my canner and reprocessed jars with lids sealed. Will the food be ok? The canner began coming to pressure, steam started shooting under the pressure gauge. The jars began to seal when I opened the canner to fix the gasket. I reprocessed them all without putting new lids on (some were sealed), will the ...	If the canner pressure dropped suddenly from high pressure (either because a valve or gasket failed catastrophically, or because you quick-released the pressure), I might worry about the contents having boiled up, compromising the seals. But if the canner just failed to pressurize on the first try because of a leaking ...
Quantity of ingredients to make 150 veg sandwiches I want to make veg sandwiches on the occasion of Gurpurab. I'm expecting 150 guests. But I'm confused about how much mayonnaise or chesse and ketchup I should use. Please help.	(Hopefully someone else can give a more specific recommendation, as I know this doesn’t completely answer your question) The search term to use when looking for this sort of information is ‘quantity cooking’, and there are websites that have tables for how to cook for 25 or 50 people/portions Of course, how much mayonn...
Is this layer on top of my fermented peppers mold? If it is not, is it still safe to eat? I'm fermenting my home grown scotch bonnets, and I'm concerned that they're molding and are no longer edible. My setup was an open container, with a relatively high salt to water concentration (I don't remember specifics. I googl...	The growth of yeast is already slowed down by the approximately 2-3 bakers percent salt content in a dough, which makes round about 1-1.5% in total. So I doubt yeast will grow on a brine with 10% salt content. Also I’m very sure the stuff on the rim of your jar definitively is mold and mold that is growing unintentiona...
Substitute for onion sweetness? I have a lamb stew recipe which I'm trying to adapt for my sister, who can't eat onions, garlic, or other alliums. Usually when I need to substitute for garlic or onion, I use a tiny amount of asafoetida, which works well enough for that strong alium taste. However, that's not the role ...	You might try carrot. It is a common ingredient, often used in Italian cuisine, for example, to counteract the acidity in tomatoes, when making a sauce. In my example it is grated, then simmered with the sauce. It won't break down as much as onion, but could add the subtle sweetness that you are missing, and if fi...
Must cast iron be cleaned promptly? There is yet one more detail I seem to have just understood about cooking in cast iron pans. After use (frying onions, frying potatoes, ..) the pan must be cleaned quite soon, perhaps within 24 hours of use. This is the case despite using relatively little (grapeseed) oil: not so mu...	Cast iron should be cleaned ‘promptly’ because that is when it is the easiest to clean… while the pan is still hot. For the sake of your question, let’s assume that you are talking about an already seasoned cast iron frying pan. When you clean it immediately after you use it (or at least while it is still warm), you ca...
Why does smell of curry 'stick' to silicone utensils? Today I cooked curry with silicone utensils and it seems the smell doesn't go no matter how much I scrub it with dish soap. Googling tells me that boiling the utensils or scrubbing it with a paste of baking soda with warm water will remove the smell, but, what exac...	Plastics, including silicones, are by no means impenetrable. Small, volatile molecules can diffuse through them – generally not very far, only a few micrometres†, so you seldom notice this phenomenon: even a thin-walled bottle hardly lets anything through. However, it is far enough that these molecules will then be unr...
Marinade tenderizing process This article is trying to explain some of the science behind marination, but I don't really understand what they are trying to say here. As far back as pre-Columbian Mexico, cooks found that wrapping meats in papaya leaves before cooking made for more tender results. The active enzyme in ...	It looks like you're confusing what's going on with enzymes, bacterias and temperatures. First: Enzymes are large molecules, mostly proteins, that speed up chemical reactions. Tenderizing meat is one of these reactions: the enzymes will break down the connective tissues in meat making it easier to be cut (or chewed). ...
is it ok to eat spaghetti sauce that had mold on rim of jar? I opened a new jar of spaghetti sauce and there was a dark hard substance like old mold on the rim. There was none inside the jar and the jar seemed to have been sealed properly. Is the sauce safe to consume?	Mold is a fungus and like other fungi it consists of a nearly invisible mycelium and a visible part producing the spores, the mushroom or in the case of mold the hairy stuff called the sporangium. As the rim part of the jar is under the lid I would consider it being inside the container and so there is a chance the mol...
Most energy-efficient way to cook beans I am wanting to cook relatively small portions of dry beans but am not sure what kind of equipment to buy. My main concern is energy efficiency: I expect to cook a lot of individual portions over the coming years and know from experience that if I cook them conventionally, that ...	With your constraints, and looking strictly at energy use, an electric pressure cooker would be the way to go. This is because unlike a stovetop pressure cooker they're insulated, even if only a little. Unlike a slow cooker there's less thermal mass of pot to heat up, and with kidney beans specifically, you need a ha...
Substitute for celery in Thanksgiving stuffing I'm planning on making a cornbread stuffing (likely one of the NYTimes' recipes) for a potluck Thanksgiving. (e.g., stuffing will cooked outside of the turkey) Unfortunately, all of the recipes require celery. I'm allergic to celery and would like to make a portion withou...	You don't need to substitute anything, you can just leave it out. I've made both regular and cornbread stuffing with and without celery and I've never felt it was missing anything without celery, in fact I personally prefer it. Celery will release moisture as it cooks, I've found that I can compensate for it by adding ...
Are cremini mushrooms and chestnut mushrooms the same thing? They look the same. This BBC Good Food article describes the chestnut mushroom in very similar terms to how this Epicurious video describes the cremini mushroom. Are there actually any differences between the two, or is the former the UK term and the latter ...	Possibly. The fungus Agaricus bisporus goes by many names. There seem to be (at least) two cultivars, one of which is white when immature, and the other brown. When immature and white, this mushroom may be known as common mushroom, white mushroom, button mushroom, cultivated mushroom, table mushroom, and champignon m...
Making roast beef and Yorkshire pudding the old fashioned way According to the history of Yorkshire pudding, at one time long ago in England, they would hang a roast of beef from a hook and have the drippings create the Yorkshire pudding beneath it. Since standard recipes today call for a prerequisite amount of beef d...	This website mentions that historically the puddings were made in a large, shallow pan and then cut into squares for serving. They were also made below a piece of meat usually placed on a spit Their suggested method for a modern oven is to collect the beef drippings in a pan and then add the batter to it before proceed...
How to make savoury brioche bread I know the original brioche recipe is supposed to be slightly sweet, but I really enjoy a brioche hamburger bun that one of my local bakeries does and it's really savoury. I tried making brioche several times now, and the maximum amount of salt that I used was 7g (for like 340g of flo...	Brioche is not necessarily sweet. By definition it is a bread with a high butter and egg content...an enriched dough. Also, salt does not necessarily = savory. Umami defines savoriness. Fermentation increases umami. It is one of the reasons we enjoy bread in the first place. Adding more salt will just make your re...
Is it necessary and possible to deactivate an added pectinase before making jam I've experimented with pectic enzyme in the past to extract clarified cherry juice for cherry cider. I would blend the cherries, add my pectinase and then siphon the middle layer (of 3 layers) that form. It works very well. Now I am consid...	As a general rule you can permanently inactivate an enzyme by getting it to a high enough temperature. Boiling will definitely work, lower temperatures like 70 C will likely do so, but it will depend on the particular enzyme. Significant pH change will reduce the effect of the enzyme but may not completely inactivate i...
Why does mixing the salt and yeast sometimes work? I've always learned that DO NOT mix salt with yeast. Because the salt kills the yeast, and the sugar actually helps. You should always put the salt. So what is the "magic" of this recipe (Classic Challah Recipe) that they mix altogether? How does it actually work? A l...	It doesn't work "sometimes", it works pretty much always. People are just being sloppy when they say "salt kills the yeast". Certain levels of salt inhibit the yeast, so that it multiplies less, or slower. If you have an old or improperly stored package of yeast, or you are working with a strain which is not very resil...
Parcooking Root Vegetables for Roasting the Day Before Every Thanksgiving a family favorite is roasted root vegetables. Specifically: Rutabagas Parsnips (Heirloom) Carrots Beets I cut the vegetables into 0.5x0.5in (1.25x1.25 cm) strips of approximately equal size. Then, I coat them with olive oil, ground black peppe...	If I were to do this, I'd be inclined to take cues from double cooked fries -- Cook them (parboil, in the oven, or even frying) at a lower temperature until they're cooked through (so a knife or skewer inserted comes out easily), but not browned. Let them cool, bag them up, and refrigerate them. On the day that you're...
What is the methology for developing seasonings in the food industry? I was wondering how large-scale snack food producers are coming up with ingredient proportions that have the desired flavour profiles. I understand that developing a certain flavour profile is a matter of adjusting the proportions between individual...	Food manufacturers literally do test hundreds, or even thousands, of combinations in order to arrive at flavors like "Summer BLT Potato Chips". The chefs who create these are known as Research Chefs, and as many chefs are employed this way as work in restaurants. Likely professional research chefs do have formulas and...
Is there a guide for the purpose of each spice? I'm wondering if there is a guide image or website that just lists most spices and what their purpose is, sometimes I don't know what spices to add to my food and it would help	There are many: The Kitchn Food Network Greatist Eat Clean Essentials Spice Hunter Better than the online resources, though, are books, because they can give you more instructions and context in when you'd use a particular spice, and how. This includes The New Guide to Spices, The Spice Companion, and others. Yet e...
Ensuring dry-brined turkey process is safe I put my 22lb turkey in the fridge to start thawing last Tuesday in the evening. I took it out today and spatchcocked it and salted it all over with an herb/salt mixture and popped it back in the fridge to brine until Thanksgiving. It has only been out of the fridge long enou...	While the term has gained popularity, "dry brining" isn't really a thing. This is going to ruffle some feathers (pun intended), but brining happens in a wet environment. It's definition is a "cure dissolved in water." When there is not water, it is "salting." So, what you have is a salted turkey. (I know...semantics...
Is this coffee maker safe to use? I pulled down my bialetti Moka to make some coffee and found it like this: Is the coffee maker safe to use? Does it need cleaning? How should I clean it?	Moka pots are traditionally rinsed (at most) but they're also traditionally used frequently. They develop a coating over time. If I'm putting mine away fro a long period I do clean it, after which it looks like yours, but mine is around 60 years old If it was put away dry (not so much the top part as round the seals a...
Can I pre-smoke a brisket safely? For Thanksgiving, I was planning on slow-cooking a brisket in a smoker. However, I have learned somewhat last minute that instead of my family coming to my place for dinner, I will be going to their place. The issue is that we live roughly 6-7 hours apart by car. So my question is thi...	Yes, it can be done safely if you cook it fully (do not only partially cook it), chill it down quickly and keep it cold in transit. You want to minimize the time that it's in the 'food danger zone' (40°F to 140°F), so even if you're planning on getting it to fridge temperatures, you should still place it directly in th...
Is it harmful to heat a whetstone? I am cooking a pressed apple terrine (a derived version of this one from Raymond Blanc) where I need a weight to put on the apples during cooking. Problem is, the only weight fitting I have that fits the terrine is my whetstone. I wanted to know if the heat could damage it, or if it ...	It's probably not a good idea. If you know your whetstone is natural (Wikipedia) then it should be all right with a food-safe material in between (like baking parchment). Water-stones may well crack unless very well dried, so put the stone in a cold oven and turn on to about 80°C for a couple of hours, then allow to c...
What is the most humane way to kill crayfish at home? Signal crayfish are an invasive species in the UK. They are also really tasty and catching them can be a fun picnic activity for adults and children. A recent study has found that they, along with all decapod crustaceans, appear to be sentient and should be prote...	Food tech. guru Dave Arnold experimented with crustacean killing...mainly lobster, and mainly in search of quality. He wound up with the use of anesthesia as the best method...and probably most humane. He uses clove oil to do the job. It was done years ago, but you can read his entire post here. He adds 10ml of clo...
Roast Turkey - rinse or not? I usually use the roasting bag for the turkey. I always rinse & pat dry before baking, but I read a recipe in a grocery store magazine that said not to rinse it; just pat it dry. Seems to go against safety practices. Thoughts?	Rinsing is not necessary. In fact, from a safety perspective, it is more risky to rinse poultry, because you present the opportunity to splatter and cross contaminate other items in your kitchen. So, best not to rinse. Just pat dry and proceed.
Why does pickling liquid need to first be boiled? (or does it) In every recipe I have seen, brine in various combinations of ~50% acid, ~%50% other liquid + spices is always first brought to a boil before pouring over whatever it is we're pickling. Curious why, what would happen if you just pickled with the combinatio...	There are two big reasons to boil the water in this scenario: Hot water dissolves salt, sugar and other things better than cold water. Sterilization. We sometimes want to make sure that there is nothing alive that shouldn't be. Boiling water for a bit makes sure there are no unwelcome guests still alive like mold, yea...
Is there any gourmet rice cooking method where you don’t rinse the rice? I’m curious if there’s any culinary tradition that chooses not to rinse rice because of a desired outcome.	An example would be Paella - the dry rice is either added to the hot liquid or gently cooked in the oil and aromatics until translucent, then liquid etc. is added. The latter principle is also used for risotto. Cooks claim it’s to retain that extra bit of starch to get the desired creaminess in the dish.
I’m doubling lemon juice in a no-bake pie recipe to make it extra sour. What can I add to make it less goopy? Every year my partner makes a lemon pie, and every year her guests want it to be more sour than the last. Last year we put in way more lemon juice than the recipe called for, but it came out a goopy mess. What...	More lemon juice is more liquid, which is likely the cause of your problems. If there's any other liquid in the recipe, you can try swapping it for the lemon juice, but it's possible that it might provide something else to the recipe that lemon juice can't provide. You can try adding something else that's sour (tamari...
Freezing blue cheese I've been told you can freeze blue cheese. I would like to freeze some for Christmas Day, in one month's time. What would be the best way to prepare/wrap it and then thaw it to best preserve its texture and flavour? Is there anything I should avoid doing? I intend to use Stilton, possibly Saint Ag...	I cannot claim to know the "best" way, but I freeze various cheeses all the time, mostly cheddar but including stilton. I buy them wrapped in airtight plastic wrappers, leave them in them and freeze on day of purchase. I defrost them in the fridge over a day or so before I open the packet. It is pretty much indistin...
Why won't my whipped cream (with extras) stiffen up? I wanted to spice up my whip cream so I used this recipe: 1 c. heavy cream, chilled 1/2 c. Packed light brown sugar 1/8 t salt 1/2 c. sour cream 2 t. bourbon I chilled the mixing bowl, mixed the ingredients - let them chill for 3 hours - then used my mixer to 'whi...	The minimum fat needed so cream will whip is 30%. Most brands sell whipping cream at 30%, a few at 33%. This means you cannot whip cream with any add-ins, except for hygroscopic powders (sugar) or a few drops of an essence or food coloring. You should be able to whip a mixture starting with double cream (48%) and other...
What are the names and purposes of these six kitchen knives? My longtime neighbor had this collection of six GONON-GIRONDE high-carbon steel knives that she inherited from her mother. I thought that they were incredible, and must be wonderful to use. Sadly she passed away, and her husband, who does not cook, knowing t...	The first two are types of sabers. They’re used for butchering or cutting down large hunks of meat. The next three are chef’s knives of different sizes. The last one is a slicer, used for when you want thin slices of cooked meat.
Steam pudding in square bowl Emergency steam pudding q. Is there a reason I couldn't use a square dish to steam a pudding in the oven (St John's steamed lemon pudding specifically)? Like, is the round bowl shape a structural necessity? Sorry if this sounds daft. I can't find info anywhere. Thank you so much in advance...	You can use the square dish. If the opening is smaller than the base inside the bowl (unlikely) then you will not be able to get it out in one piece. In any case you should be extra careful when removing it from the dish as the corners will be more vulnerable to crumbling.
How can I prevent reductions from turning into molasses? Last night I attempted to make a reduced sauce out of equal parts soy sauce, mirin, sake, and sugar. I let it simmer in a saucepan over medium-low heat until it got to a mildly viscous consistency where dragging my spatula briefly left a trail in the pan, then p...	You already stumbled over the correct answer - your reduction was held too long on the stove. It doesn't matter what liquids and aromatics you are including, at the end you are making a sugar syrup. If you get it to be the preferred viscosity when it is in the pan, it will be too thick when it cools down. And yes, you ...
Is smoothing out an oven's on/off cycling possible with a pizza stone? Will adding something like a pizza stone smooth out the highs and lows of an oven's cycling (the switching the element off and on)?	I've used pizza stones to even out fluctuations in two different ovens which had severe on/off temperature cycles. One oven was an older gas oven, and the other one an older electric oven. In both cases, installing the pizza stones did indeed lower the amount of temperature fluctuation in the oven; in the electric ove...
Isn't "bone broth" just broth? Over the last couple of years I've started hearing a lot about "bone broth." But bones and water are where all broth comes from, right? Is there a specific type of broth that's "bone broth," or is that just a new coinage to make broth sound interesting and novel?	It's worse: bone broth is actually stock, not broth. Stock, sometimes called bone broth ... involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period So yes, it's completely a marketing term.
Frozen dinners extremely dry after reheating Frozen dinners become extremely dry after reheating them, so much so that I choke on them while eating. Why could this possibly happen, and how can I avoid it? I store them in the freezer (newish Samsung fridge/freezer combo), which is set to 0F, and they spend at most 1 we...	This is going to sound odd, but there was a recommendation on TikTok recently about putting an ice cube in your food to be reheated, and then remove it once it’s hot. This gives you just a little bit of steam to keep your food from drying out, without adversely affecting the time in the microwave by heating up a bunch ...
Can I make Turkish delight without refined sugar and cornstarch? I'm trying to make Turkish delight with apple juice concentrate and tapioca starch instead of refined sugar and cornstarch. However, I haven't been able to get the consistency for two times, it becomes more viscous and spreads. In fact, after adding tapi...	The tapioca starch shouldn't be that much of a problem. It has a very slightly different texture than cornstarch, but it produces the same firmness. The end result is only slightly gummier, in many cases imperceptebly so. What won't work is the apple juice concentrate. Turkish delight is a type of candy; it is made out...
Is it okay to wash your hands in the kitchen sink washwater (with the dishes)? Is it okay to wash your hands in the same dishwater that you are using to wash the dishes? In other words, Can someone use the kitchen sink filled with soapy dishwater to wash hands after using the restroom? Is it safe or just gross?	No! This risks fecal contamination of the dishes. One of the most common methods for disease to spread is the fecal-oral route. By washing your hands after going to the toilet in the same water as the dishes you're cleaning, you're transferring that fecal contamination to the water and then to all the dishes washed in ...
Basic Muffin Formula Range/Percentage I regularly bake bread but have just started baking muffins once a week. While I am enjoying following recipes, I enjoy experimenting and was wondering if there are basic baker's percentages or a standard formula for muffins that I could begin to improvise upon. It seems like hydr...	Michael Ruhlman, author of the book Ratio, suggests 2 parts flour, 2 parts liquid, 1 part fat, and 1 part egg (by weight). In the section on batters, provides a recipe which includes an additional 1 part sugar (for a basic sweet muffin), but he also suggests several variations on the basic recipe. In general, Ruhlman'...
tempering meats: good or bad? I’ve read Meat (by Pat LaFrieda) and watched Thomas Keller (e.g. Masterclass episode) address this topic from two different, conflicting perspectives. Pat says no, barring frozen meat, tempering meat to somewhere around room temp is both unnecessary and unsanitary. However, Keller describ...	Decades ago, the advice was always to let it come up to room temperature, but more recent advice is typically to not worry about that step. It’s easier to achieve medium rare on a piece of beef while still developing a good crust on the meat if the center is cold when you start cooking it. For stuff that needs to be co...
Can I (or should I) re-roughen the interior of a ceramic mortar? I have a ceramic mortar & pestle, approximately 10 cm across, that I use primarily for grinding whole spices. When I bought it about 15 years ago, only the exterior of the mortar (and a small amount of the interior) was glazed; the interior had an unfi...	Potter and maker of ceramic mortars here. Should You: whether or not a mortar actually becomes smooth enough to affect grinding inside depends a lot on what kind of ceramic material the mortar is made from, and what temperature it was fired to. I have a steel-furnace-fired kaolin-based pharmacy mortar that's over 100 ...
How should I crack an egg? I know how to crack an egg, but is there empirical evidence as to the best way to crack an egg? With best I'm referring to a method of cracking eggs that has the lowest chance of egg shells ending up in the receptacle. Some chefs suggest cracking an egg on a sharp edge (like a knife), presum...	Many sources come out in favor of the "flat surface" method for cracking an egg: America's Test Kitchen Kitchn Reader's Digest Egg Farmers of Canada All of these sources say more-or-less the same thing: The flat-surface method is far less likely to result in broken yolks, or eggshell ending up in the bowl or pan. W...
How can I make a really gingery cookie? I have tried various ginger cookie recipes over the years, for gingersnaps, gingerbread cookies, pfeffernusse, and most recently pepparkakor. I never find the cookies to be spicy enough—I assume, not gingery enough. What can I do to bake a really spicy cookie? By way of prior re...	I often find that fresh ginger tends to lose its freshness over time when heated, and this might happen here. So I suggest ginger powder. Similar to garlic powder, this is a very fine powder made probably from the dried fruit, and surprisingly intense and close to the original. It might be difficult to find; I buy m...
Was "organic" food talked about in the 90s? I watched the movie Spencer last night and it is about Princess Diana of the UK. There is a chef listing off parts of a menu and he often refers to "organic" food such as organic carrots etc. This took me by surprise as I don't recall hearing much about "organic" food in the...	Yes, but you typically had to go to specialty stores to buy it. The US’s Organic Food Production Act was passed in 1990, and the topic was discussed well before that, as it was an attempt to standardize regulations that varied by state (although not all states had such regulations) See https://dash.harvard.edu/handle/...
How to massage an octopus? This is definitely one of the weirder questions I've asked, but is there any easy way to massage an octopus? I recently watched the movie "Jiro Dreams of Sushi" and in that movie they show the massaging of the octopus which Jiro insists must be done for 50 minutes. There is no way I am going...	In the olden days fishermen used to "beat" or hit the octopus against a rock on the shore repeatedly. The main purpose of this endeavour was to soften its hard texture, so that it would take less time to cook it. The other (and more modern) option is to put a fresh octopus in a freezer and let it deep freeze for at lea...
How should I store spare royal icing? After making a gingerbread house yesterday, we have some leftover royal icing (I only made 1 egg's worth, but it was still too much). How should this be stored for a few days? While dried royal icing is clearly suitable for room-temperature storage, I'm not sure if the same hold ...	I was hoping for something definitive, but for completeness, this is what worked for me: I kept it in the plastic piping bag at room temperature. It dried at the open end where I'd been piping, but after breaking off the dried bit it was still usable a few days later and tasted as it should. It's essentially pure suga...
How to make whipped cream just like in a canister? I see that people make it with a blender or a whisker, but how to reproduce the texture in canisters? Maybe with a soda maker?	Whipped cream can be made by mechanically whisking it, such as with a hand whisk, electric beaters or a stand mixer, or it can be made, as in canned whipped creams, by dissolving nitrous oxide in it under high pressure, then releasing it from the pressurised environment. The rapid expansion of the bubbles as the nitrou...
Why are halal carts so much more prevalent in nyc than taco carts? I expressed surprise to a friend that halal carts are so prevalent in nyc, whereas taco carts seem nearly non-existent, and he confidently told me that this is due to the halal foods being easier to prepare, since he thinks the different halal meats ar...	I can't speak to food truck demographics in NYC. But I can tell you that the "it's easier because you season everything the same way" argument just doesn't hold water. First of all, different food items from what I think you're thinking of as a "halal cart" are seasoned very differently. Your friend is probably thinkin...
Are “stockpots” concentrated stock packs in the refrigerated section of the supermarket? Will mass-produced stockpots (gelled stock concentrate) be found in the refrigerated section of the supermarket or in the section where stock cubes are?	You sometimes can buy refrigerated stock, but the concentrated "Knorr Stock Pots" that I tried when they were on offer are shelf stable and sold with the stock cubes and powders. But products are different in different places, so I don't know in your case. As a general rule, and why I decided to make this an answer an...
Are there other foods that are known to be not your taste based on genetics? It is pretty widely known that cilantro tastes bad for some people only because of a gene that makes that herb taste like soap. But are there other foods/herbs that are known to be your taste or not just with genetics?	This is an interesting question which I researched a bit, since I used do have night-mares of cilantro when I came first into contact with it in Portugal. There are a lot of articles (like the ones linked in the comments of your question) about how genetics, how a certain part of the DNA is responsible for the experie...
Can you make crepes/pancakes on a stainless steel pan without oil or butter so that it doesn't stick? Can you make crepes/pancakes (and other pourable batter flatbreads) on a stainless steel pan without oil or butter so that it doesn't stick? Assuming the batter itself has no oil or added fat.	No. Any starchy batter, without oil, fat, or teflon, will adhere to a stainless steel pan, and will be removable only with a scraper. ( or other nonstick surface, such as ceramic nonstick or silicone)
In large prawns are there 2 veins, which are to be deveined? In large prawns, I sometimes get to see a thin black colored thread in the prawn even when it's mentioned that it's deveined. I've seen this is good restaurants and also in the frozen food packs. So, that thread something else or is it a vein?	The thick gray/black "vein" that is removed from shrimps and prawns is actually the digestive canal. The thin thread you sometimes see is an artery that runs down the length of the body (ironically, it has more in common with a vein than the thing we call "the vein"). While you could remove it, it's thin and delicate a...
What is the ratio of fat to flour in shortcrust pastry? What is the ratio of fat to flour in shortcrust pastry? I cannot find anything on the matter, and it said somewhere that it was 4:1 but I've been told differently in the past, so I've come here to ask for different opinions.	Typical ratios are 3:2 or 2:1 (flour to fat). In fact, you can use a flaky crust recipe if you prefer, the difference is only in the mixing. I have used these ratios successfully for short pie/tart crusts, both sweet and savory, and for different types of cookie. But I must note that the textbook "The professional past...
how many grams of butter can be absorbed by 5 egg yolks? my 5 egg yolks absorbed 75grams of butter today. finished product felt like it can absorb more fat. what's the maximum it can absorb? anyone else experimented?	There isn't too much of an upper limit that way. Yolks can emulsify a lot. A single yolk can emulsify a dozen cups of oil or more. What is critical is the ratio of oil to water: there must be enough of the continuous phase for the growing population of oil droplets to fit into. For every volume of oil added, the cook ...
how can i make 100% odorless tallow? i used fresh beef suet. wet rendered twice. i made sure to not increase the heat too much (it barely simmered). but its smell didn't go away. it smells like beef fat. you might say x smells like x because it comes from x. that makes sense but i just wish to make the tallow smell&ta...	You can't, not at all. It would go against the law of physics. The human sense of smell reacts to the chemical makeup of substances we are exposed to. Not every substance has a smell, but when a substance does have one, then there is no way for that smell to somehow be "turned off". Saying that you wish it were otherwi...
Prime rib cooking I'm seasoning and cooking a prime rib for 10-12 servings. One person can't have garlic. Can I cut 1 piece off, (season it without garlic), and cook it separately in the same oven at the same time as the main prime rib?	Yes, you can cook it separately, assuming you are roasting it you'll need to add the smaller piece later as it will cook much faster. If you are braising it you would cook it for a similar amount of time. My main concern would be having a small piece dry out, you're essentially talking about roasting a steak, which I'd...
making a detox smoothie more palatable I currently make a detox smoothie with the following ingredients: 1 orange, 1 banana, 2 cups frozen wild blueberries, 1 c cilantro, 1 tsp barley juice grass powder, 1 tsp spirulina, tbsp or Atlantic sea dulse. It tastes like a dirty fish tank. I can make something separate with a...	Gelatin capsule. You can buy empty gelatin capsules for endeavors like this. Put the seaweed powders in the gelatin capsule(s). You will not taste them. Wash the capsules down with the fruit smoothie.
Why can't you make cheese from coconut milk? People make yogurt by fermenting coconut milk. Why has no one ever made cheese?	Your question is based on wrong assumptions. Depending on your preferred definition, they have made both coconut yogurt and coconut cheese, or they have never made either. If you choose a strict definition of "yogurt" and "cheese", then it is biologically not possible to make yogurt or cheese from coconut milk. Yogurt ...

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.