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How to clean caked on stains from juicing vegetables?
I've got a "Green Star" twin gear juicer which I have used to juice a variety of vegetables, but mostly carrots and celery. I always juice the celery last, as that seems to minimize the amount of direct orange staining from the carrots. But over time I have notic... | This doesn't look like a stain, it is more of a buildup. It seems to consist of fruit pulp which has dried onto the juicer parts.
Getting rid of the buildup
Luckily, fruit pulp can be softened by water, even though it may take some time if it is very ancient. It will be indeed better to add something to the water, but ... |
What are the tables called where food is delivered for service to dinner?
In formal dining rooms there is often a long table set to the side and the servers use it to stage dishes before they are served to the table. What is that appurtenance called? | I know a few names for them, but one of them I have no idea how to spell.
As has already been mentioned, ‘sideboard’.
Also buffet table when you’re looking through furniture listings.
I think the name I’m trying to spell is banquette, which looks to be built in seating in America, but was also the name for the narrow w... |
Dirty sheet pan left in oven for over a month. Is the oven safe to use?
I just discovered a sheet pan in my oven that must have been there for well over a month or more. It looked like it had been used to bake chicken and there was a burnt outline of the pieces, but there was no mold, only a rancid oil smell. I took... | The oven is safe. When you bake chicken plenty of fat ends up on the inside of the oven, the chances are there's more on the oven walls than the pan you left in there. You don't need to run the oven for hours to make it safe -- by the time it's up to temperature any nasties will have long been fried.
The pan should be ... |
Why are chef's knives wide?
I understand that a western style of blade is meant to fix the point and chop behind it while a santoku is intended to slice with.
I also find the width somewhat useful for carrying cropped ingredients around. But what is the main purpose of the blade vastness? Why not skinny(following ima... | There are a few advantages:
A wider knife makes it easier to have more curve at the tip, which is important for a style of chopping in which you rock the blade back and forth quickly
The weight of the material helps to cut through things when you blade is sufficiently sharp— you lift the blade, then guide it down, rat... |
Why is my onion pickle taking super long?
I made an onion pickle recipe I saw on YouTube.
It was a brine of water and vinegar (1:1) and salt.
You boil it, then pour over onion. Let cool. Store in fridge.
It's very common on YouTube. They say, it gets done in overnight.
I made it and next day it wasn't done. I left it ... | Refrigerator "pickles" are generally "done" when the flavor and texture is to your liking. There is no reliable color indication. There is no fermentation expected. It is not a long term preservation technique, but rather, a flavor enhancer. You can eat refrigerator pickles after a few minutes, or keep in the refrige... |
Boeuf a la ficelle - cooked in bouillon?
I'm looking to make boeuf a la ficelle as part of Christmas dinner this year, but am struggling to find a consensus on the execution.
In the Les Halles Cookbook the recipe says to add the beef to water (alongside vegetables and bouquet garni). Other recipes online appear to add... | "Is there any consensus on the right/best method"
As long as you start with good ingredients, using either bouillon or stock will both impart good flavour to the meat.
"cooking liquid can be ladled over rarer slices to cook through - how
effective is this?"
This technique is used for Vietnamese Pho, so as long as th... |
Will substituting evaporated milk for whole milk change the flavor or texture of custard
When making custard if I substitute evaporated milk for whole milk will it change the flavor or texture of the custard? | As evaporated milk is a condensed product, you would need to reconstitute it with water to approximate fresh milk. Carnations's recommended dilution is 1 part (by volume) of the evaporated milk to 1 ¼ part (by volume) water.
The evaporation process results in the caramelisation of some of the milk sugars, which is why ... |
What is the difference between fondue and cheese sauce? And do both need to be kept warm to be remain melted?
I like KFC style cheese sauce that is (optionally) served with breaded chicken. And now, at Christmas, I found that a kitchen appliance labeled "raclette and fondue" is at discount. But I made mistakes before ... | To address your title question.:
What is the difference between fondue and cheese sauce
Fondue is typically made with Gruyère cheese, and generally (though not always) is made with wine. Some varieties are also made with some Emmental and/or other cheeses of Swiss origin.
Cheese sauce, on the other hand, is typically... |
Roasting nuts with versus without oil. Is there any significant difference?
What is the difference?
Does the oil protect the nuts from oxidation?
Does it make it taste better?
Does the type of oil / nuts matter? | The primary reason to toast nuts with oil is to get better heat transfer from the pan/oven to the nuts themselves; this is particularly important if toasting nuts on the stove, as you can end up with very dark brown spots on otherwise raw nuts, where a small part of the surface was touching the pan. Oil helps to increa... |
Why is churro dough created with boiling water?
Every recipe I have found for making traditional Spanish churros or porras calls for adding the flour to boiling or near-boiling water (or, less commonly, milk).
These are very simple pastries, usually there are only three ingredients: flour added to boiling salted water... | Churro dough is a variant of choux pastry. While yeasted doughs rise through the expansion of gas created by the yeast, and "quick bread" batters rise through gas created by chemical leavening agents, choux pastry rises simply by pockets of water boiling into steam.
For that to work properly, the dough needs to have a ... |
Accidentally left the oven on overnight, do I need to do anything?
I turned my oven down to around gas mark 3 last night while I finished the rest of dinner. After taking the food out of it, I accidentally left it on for about 5 hours overnight.
Our CO meter didn't go off, and I've turned the oven off now.
Besides hav... | No, ovens are designed to function for long periods if necessary, for example in overnight cooking. You might have some burned-on dirt that is harder to clean than usual.
I've done this before and been spooked about having a (mild) fire risk due to my own negligence; to reduce the likelihood of it happening again I try... |
Reheating roast with crisp crackling
I want to buy a pork roast on the evening of 23d December, and eat it on the lunch of the 26th (here it is).
It is a crispy crackling roast, the skin will inevitably harden in the fridge. What is the best way to reheat it?
It is quite a big piece of meat, so I'm afraid to dry it. A... | There are a couple of issues here - you want the roast re-heated (without being dry and/or tough), and you want the crackling crunchy. Unfortunately, these two things don't necessarily go easily together.
As I see it, there are a few options:
Reheat the roast as a whole in 1 step, covered. To prevent being dry and ove... |
Can you identify these items?
Is anyone able to tell me what these are?
The openings are tapered as though whatever is placed in them is meant to be easy to remove. They don't look like the shape of anything I can think of, especially the semi-circles. I don't think they are pastry cutters, they are too thick and wo... | Oh...wait...I should have thought of a reverse image search.
It seems they are dumpling molds. https://rotanya.com/product/magic-dumpling-model/ |
Standing rib roast and safety standards collision
Some seemingly respectable sources (e.g. this and this) recommend bringing the meat to room temperature for as long as four hours. They then instruct you to slow roast it to the internal temperature of 120°F (49°C) to 130°F (55°C), for medium rare, which could take any... | There's a couple things to unpack here but I'll start with the idea of bringing the meat to room temperature before cooking.
This is a myth. Despite the ostensible respectability of those sources (though honestly I find NY Times cooking to be extraordinarily overrated) I defy you to find anyone who has done a side by s... |
If 2 cups of Himalayan salt is used in making 60 gallons of soup, how much sodium does this contribute to a 24 oz. soup serving?
We have a local soup kitchen that provides 24 ounce containers of soup. There is no nutritional profile posted on the containers, and I'm curious as to how much of the standard (American Hea... | This is one part math problem, and one part cooking.
First the math
In a 60 gallon batch, there are 320 24-oz servings.
2 cups is 96 teaspoons...divided into 320 servings is 0.3 teaspoons of salt per 24oz serving.
Now, one teaspoon of table salt has about 2,325 milligrams (mg) of sodium (though, this will vary a bit de... |
Why does flipping something seem to always require turning up the heat?
Let's say I'm grilling a sandwich or a burrito. One side gets done nicely after a few minutes, but when I flip it over it takes 5 to finish the other side unless I turn up the heat. Why? I can't imagine flipping it reduces the burner temperature t... | The issue is that the first time, the pan has been pre-heated, so you’re both absorbing heat already stored in the pan as well as trying to absorb heat coming from the burner.
If we assume that you pre-heated the pan for 5 minutes before putting the food in, if the pan had had perfect conductivity to the food and zero ... |
Does peppers (capsaicin) actually burn?
I know that capsaicin just triggers a receptor TRPV1 that senses heat. Therefore makes you feel pain.
But, my question is, is it just a fake sensation or there is real heat involved?
Scenario 1
Eating spicy food in winter makes you feel warm.
Does that mean your temp is still th... | The "heat" associated with capsaicin isn't something that would show up in thermal imaging. Spicy foods will not be warmer on your plate or in your mouth than a non-spicy item exposed to the same temperatures.
However, capsaicin can induce a response from your body that increases blood flow. Food (particularly spicy fo... |
dissolving sugar in chocolate truffels
200g of molten butter, with 1.5 cups of sugar; nearly half an hour of mixing on medium-low heat barely persuaded sugar sand to half-dissolve, with a couple of tablespoons of water poured in.
Once 1 cup of milk powder pre-mixed with half a cup of cocoa powder was folded in, the su... | I don't think this recipe is possible to turn into truffles. The ingredients you name will not turn into a smooth, stable mixture on their own. Truffles depend on chocolate: without actual chocolate in the recipe, you will not end up with a truffle. And turning fat, sugar, and cocoa into chocolate is not possible by ju... |
Trouble with making Vegan Pastila
I've been trying to make Pastila from the following blog post.
However, I can't eat egg whites, so based on a conversation I had in the comments, I was suggested to use aquafaba as a substitute.
Here's my progress:
Peeled some granny Smith apples and cored them
Baked with a quarter i... | As Billy Kerr commented, pastila is really quite similar to a meringue. Aquafaba sets to produce fine meringues (I did this the other day while I was making vegan pastila, in fact!) so this substitution itself likely isn't the problem.
I think the issue is more likely (a) the amount of water left in the apple sauce aff... |
Turkey crown cooked to temperature but pink juices after resting
I cooked a boneless 1.8kg Turkey crown at 170C (340F) fan for 90 minutes with foil on top to protect the skin from burning. I removed the foil and cooked uncovered for another 30 minutes, this brought the internal temperature to just under 70C (160F). As... | The color of the “juices” is not an exact indicator of whether food was cooked to/held at a safe temperature. If the thermometer is accurate and was properly placed, then that’s what you should trust. |
How can I increase white wine shelf life specifically bought for cooking?
In the answers to the popular question What defines cooking wine? one common recommendation seems to be to simply use regular wine.
However, it seems that wine goes bad in a few days. I don't consume wine, except for cooking wine, which from the... | Freeze it in cubes and use it as required. Wine should be low-alcohol enough to freeze in a regular freezer, although you might find you get 'slushier' parts – if you do, these will have a higher alcohol concentration – so be careful about the container you use.
To answer your other questions, wine going 'bad' is a tas... |
Is this safe to eat?
I am immunocompromised.
Is this safe to eat? https://emalm.com/?v=Fn4vm
Look at its texture. I DON'T KNOW IF IT IS RAW OR COOKED.
What it is: 5 organic medium egg yolks + 80g organic cow butter. Stirred on LOWEST heat. | The sauce you are making is essentially Hollandaise Sauce; you're mixing eggs with warm, clarified butter until they emulsify.
If you are immunocompromised in a way that makes foodborne pathogens super-risky, then you are right to be cautious. Eggs in hollandaise are not fully cooked, and it is difficult to hit the ex... |
How to efficiently squeeze lemons by hand?
How to squeeze a whole lemon so that as much of the juice as possible is extracted. And as a second priority none/not many of the seeds?
What alternatives do exists for properly squeezing lemons?
Differences to that question:
whole lemon/s, not just a slice, I know the tri... | Roll the lemon on a surface, squashing it slightly, before cutting it in halves. It will be easier to release the juice using hand pressure.
Beyond that, accept that your hands will get covered in juice and press it until you can't get more juice out. You can apply more pressure by applying it to a small area and worki... |
What will happen if I make a parisian flan with all 1% milk instead of whole milk and heavy cream?
All the recipes I've seen for parisian flans use a combination of whole milk and heavy cream. What will happen if I only use 1% milk? Will it affect just the taste and a little bit of texture or will the whole thing just... | It will work. Egg custard can be made with basically any liquid, the fat in the dairy is just for taste. Go ahead and make it, it will still be a flan.
Note that the chemistry of custards is somewhat finicky, and certain ingredients, including the fat, increase your leeway. When you make it with your low-fat milk, you ... |
Is it safe if I use house hold scissors instead of special kitchen scissors?
I used scissors to cut a straw for my hydroflask, then I drank out of it. Is is safe if I used plain household scissors? I rinsed the straw before I drank out of it, right after using the scissors to cut it. | The problem is that we don’t know what you did with the scissors, how well you cleaned them before and the straw after cutting.
If you used reasonably clean utensils (using the standard you would apply to regular kitchen tools like knives), there’s nothing in the material per se that would be problematic if used occasi... |
Can I use frozen fish in a fish pie suitable for home freezing?
In the UK (and probably elsewhere), frozen fish is considerably cheaper and more common than fresh fish. In an ideal world, I would use fresh fish along with a cream or milk based bechamel sauce, spinach, cheese and potatoes then freeze any leftovers, but... | I think your question needs clarifying, and better limited to a single question. However, freezing and thawing, repeatedly, particularly with fish, generally impacts texture in a negative way. There is not safety issue, per se. Given your preparation, you might not be too concerned about the texture, but that is prob... |
To concoct 糟溜鱼片, what lone American alcoholic drink can substitute 米酒, 糟鹵, 花彫, 酒釀?
I travelled prior COVID. This Hong Kong restaurant served 糟溜鱼片. I am trying to reconstruct it at home. But my American town has no Asian stores, and nowhere sells the 3 Chinese wines listed below.
Undeniably, using 1 ingredient is simp... | I think dry sherry might work. Not certain. |
How to salvage bitter homemade mustard?
I made some mustard but it turned out bitter.
I saw similar question here but their case was a bit different than mine.
I used only small yellow seeds. Didn't use any dark ones.
Which is supposed to make my mustard mellow.
Here is the recipe I followed :
• yellow mustard seed... | I do not think you can salvage anything here, since you already blended everything together. I would guess the mustard seeds are the culprit here - maybe they were too old? The recipes for mustard - particularly this one from seriouseatsI found on the quick follow along the same route (mustard seeds, water, vinegar, sa... |
Is there a way to re-crystallize or temper goat butter?
I received a small tub of goat butter for Christmas, and unfortunately I left it too close to my stove last night, and the whole thing melted. (just the butter, nor the plastic obviously.)
I read that melted butter doesn't solidify correctly because it has a crys... | No, you cannot temper it. Chocolate is pretty much the only edible product where tempering is worth it.
"sounds an awful lot like cocoa butter" - only because the explanation you came across was not detailed enough. Cocoa butter is a much simpler case. Only three fatty acids (oleic, stearic and palmitic acid) account f... |
Adding oil/fat to bread dough
I make bread by mixing whole wheat and white flours 50-50, yeast and water, let it rise 24 hrs, shape the dough and roll it in flour to get some semblance of final shape and let it sit for 2 more hours, then bake it for an hour.
I love the bread but I wonder if adding olive oil to the dou... | It will have less of an open crumb but will be softer and more moist. |
Reduce heat of mustard condiment
I have been given a jar of homemade mustard as a gift. It is apparently a dijon-style made mustard for sandwiches. Luckily I tasted it before using it. Even a tiny taste almost blew the nose off my face.
Despite this I don't want to bin it. Firstly, it was a gift. Secondly, what I tast... | You could mix it with mayonnaise to make Dijonnaise, which is an excellent sandwich spread. |
Why would using a tall baking pan cause the top of a cake to be darker?
I'm reading a review of cake pans.
Most of the round pans in the review are 2 inches tall. However, there is one round pan in the review that is 2.5 inches tall, and the review had the following comment about it:
It baked an evenly golden cake, b... | Very theoretically: if the pan is filled to the brim, the upper surface of the cake will be closer to the heating element, so the cake will be somewhat darker.
I am actually quite skeptical that this is what happened here. I looked at the review you linked and don't see any indication that they scaled the recipe for th... |
Russian Pie Recipe breaks into little pieces?
I am trying to make Russian Pies, I tried following the recipe in this video.
I put 3 1/2 Cups of All Purpose Flour in a bowl. And then I put 2 tbl spoons of baking powder and a small table spoon of table salt. 3/4 of a cup of canola oil. 1 cup of milk. Mixed them toget... | If the bread is breaking up and turning brown, I think the heat is too high and/or there isn't enough oil in the pan (possibly both). Try a lower heat and slightly more oil (making sure to let the oil heat up before adding the bread). Electric stoves can be unpredictable!
The bitter taste might be from the burnt elemen... |
Stop Hummus from darkening
I want to use hummus in a catering product, but I noticed it changes colors when left out for too long. The problem is that it needs to look appealing for a few hours.
Do you have any tips on how to make hummus look fresh for longer? | Sure, a few tips below. Note that you're not going to be able to keep it from drying/darkening entirely; the below is intended to keep it as appetizing as possible despite this.
Use a higher % of tahini (sesame paste) than you might otherwise use. The extra oil content slows drying, and has the benefit of making the ... |
What is the functional purpose of straining out shallots from a Beurre Rouge (Red Butter Sauce)?
Curious as to the reasoning behind why the French favor straining out shallots. Specifically I'm wondering if this is a purely textural thing, or if leaving in the shallots causes the sauce to have too strong of a shallot ... | It's a texture thing. Most classic French sauces are strained for texture and appearance reasons. Also, some versions of beurre rouge have more than just shallots in them, making it more necessary to strain lest it be more of the chutney than a sauce.
If you don't care, you can mince the shallots and leave them in th... |
Have they done something to onions recently?
Not long ago -- possibly less than a year -- I bought onions from the same store in Sweden, as medicine. I would chew on a segment so that my mouth "burned", and then wash it down with some "sour milk".
Recently, for the last few months at least, I find that they barely tas... | No, the onions you're buying have not been genetically modified. The EU regulates GMO foods very strictly and hasn't authorised any GM onions.
It's possible that you're buying a different cultivar of onion which may have a different taste. I've never heard of the alternative medicine practice you're describing, but som... |
If milk bottle says BEST BY JUNE 10/22 , how long does it last in the fridge if the bottle is opened and unopened?
Google says all opened milk lasts 4-7 days. It also says all unopened milk lasts 5-7 days.
But my bottle has a BEST BY date of JUNE 10/22 , that is 5 months. Both can't be right, Either the article is wro... | Was the milk stored at ambient temperature in the place you bought it? If so, you’ve probably bought ultra heat treated (UHT) milk. This kind of milk has been through a more aggressive sterilisation process than regular milk (which is pasteurised). UHT milk lasts much longer unopened because the bacteria that make milk... |
Category name for restaurants NOT dressing food?
Is it there a specific category name or whatever, defining restaurants that serve food without dressing, or any kind of food art or dish decoration, despite still serving good quality, tasty food, fill-me-up dishes? Not to mistake with low quality inns or cheap diners. | There are several types of restaurant that might fit your description. I am working from a US perspective here.
Fast food - Quick counter or drive through service. Mostly processed food in a restaurant that has a very casual ambiance. Food is mostly served packaged and/or wrapped.
Fast casual - Often sit-down ser... |
Why does my deep fryer say not to use peanut oil?
I got a Tefal deep fryer for Christmas (yay!) which has an automatic filtering system so you can re-use oil multiple times. When reading through the manual it says 'Do not use groundnut (i.e. peanut) oil', without any explanation as to why. My understanding is that ref... | On the T-fal USA website, they address this in their FAQ section. (A quick check on the UK Tefal site shows the same question.) Regardless of which model of fryer you have, it seems that all of their home fryers have the same question & answer regarding peanut oil--indicating it is a recommendation that applies to all ... |
Wild Salmon from grill is too dry
my local restaurant served me recently some wild salmon (slice) from the grill. It tasted delicious, but was pretty dry.
I'm aware that wild salmon has much less fat. So I'm wondering, is there any preparation or cooking technique for barbecuing wild salmon on the grill to avoid that ... | The answer to "how do I grill plain wild salmon without it being dry" is both simple and hard: don't overcook it.
Wild salmon fillets are thinner, with less fat, than farmed salmon. As such, They go from "done" to "overcooked" in less than a minute. For a thin tail piece, for example, time on the grill should be only... |
What meat can I substitute for lamb in Scotch Broth?
A traditional Scotch Broth calls for lamb. However, my partner does not like the strong smell, and lamb is not so easy to get a hold of anyway.
What meat can I substitute for lamb in Scotch Broth while still getting something approximating "what mother used to make"... | I'm Scottish (and live in Scotland). Traditionally, Scotch broth was made using cheap cuts of mutton, often on-the-bone. I make this soup regularly in winter. It's real winter comfort food!
However, you can use any meat you want, or none.
Meats I've personally tried include: cheap cuts of lamb, beef, chicken, even ham... |
Advantage of flexible cutting mat?
For anyone who owns and uses a flexible cutting mat, what do you enjoy about it?
Thanks | I can cut/chop ingredients then curve the mat to transfer them to a pan/container without spillage ...
They also take up less space and I have four colour code mats for meat, fish, vegetables, and fruit. |
Are there any ways to make rum cookies other than baking them?
In the 1935 Walt Disney animated short `The Cookie Carnival' three tipsy rum cookies sing that all other cookies are baked in a pan but a rum cookie always is stewed.
Is that just a play-on-words or can rum cookies be prepared without baking? I have read a... | Rum balls are prepared without cooking. I’m not aware of any cookie-like thing which is simply boiled or “stewed”, and I doubt anything one could produce that way would be recognizable as a cookie. |
Do French/International chefs really use/talk about Fahrenheit instead of Celsius degrees?
Example: https://youtu.be/lVcTvHTn6Dw?t=325
This chef is very French, yet he talks about Fahrenheit. In France, which is in Europe, surely they use Celsius? He seems to "think" in American terminology, which I find puzzling. I r... | His target audience is American, hence the Fahrenheit reference. His other videos mention 'eggplant' and Thanksgiving. |
Difference between dense materials and materials with high heat capacity (e.g. for pans)?
TLDR: In the context of pans/cooking, is high density and high heat capacity basically interchangeable?
If I have two pans such that it takes approximately the same energy to heat them to the same temperature, one with a high hea... | Sort of.
Specific heat capacity has units J kg^-1 K^-1; that is joules per Kelvin per kilogram, and is defined per material; (a given kind of) steel has one specific heat capacity, water has another, and so on, regardless of how much of that material you have. Heat capacity (note, no 'specific') is what you get when yo... |
What is the brown wormlike stuff on the outer edges inside my boiled egg?
I almost ate the whole egg before noticing this gross thing I have never seen before. I feel stomach upset in near future!? | These are a normal part of eggs, albeit an unusually large one. If you have ever broken open an egg and noticed reddish flecks in the albumen or around the yolk, then you have seen smaller versions of this one.
Basically these small red bits are bits of the oviduct of the chicken that layed the egg, and are perfectly e... |
Deidre's bread getting HUGE in the oven
I have made Deidre's Ultimate Keto Bread 2.0 for years with generally consistent results (though a bit uneven on the top). I made a couple minor tweaks recently, and the last 2 batches have risen properly, but got ENORMOUS in the oven (see photo)! Then they collapsed while cooli... | Well, I have good news and bad news. I attempted a ½ size test loaf using my 1st recommended recipe below. The bad news is I had the exact same problem as the OP did. The good news is that now that I can reproduce the problem, I can better reason what might be happening. I will leave the answer and update it as I cont... |
Oatmeal Peanut Butter Raisin Chocolate Chip Nut Cookies
I have a large oatmeal cookie recipe. For the oatmeal, choc chips, raisins and nuts they say to stir them in by hand but the recipe is so large that I can't stir them. Due to getting older I no longer have the strength in my arm to do that. Is it possible to ... | It is likely the hand mixing is to avoid breaking the nuts apart and smearing chips and/or raisins. Just use the mixer on a low speed, and only until mixed. You should not have a problem. I always use a mixer for cookies, regardless of add-ins. This step will have minimal impact on cookie texture, whereas, the prop... |
Any way to keep a chicken baked in the oven dry?
My SO has a big thing with the textures of what she eats. And a 'moist' chicken is definitely something that is not on her OK list.
So when baking a whole chicken in the oven, is there tips and tricks to have a chicken that is NOT moist? | Just follow any recipe for oven baked chicken and add roughly 15 to 30 min of extra cooking time. By then, the internal temperature of the meat will definitely have exceeded 66°C/150° F, after which the breast meat begins to dry out (see seriouseats link below).
Seriouseats guide to spatchcocking chicken could give you... |
Is adding butter to caramel sauce essential?
I doubt that omitting butter in caramel sauce will have a significant effect on the texture or the taste of the caramel sauce. May I know about the reasons of adding butter inside? The aim of the caramel sauce is to act as the chocolate ganache drip on a cake. | Yes, you can make a caramel sauce without butter, but you have to add either water or... something else.
If you use water, you'll get a pure caramel syrup that looks like honey. Personally, this is what I'd recommend because it's versatile on it's own, and can be repurposed into a different caramel sauce if you add ano... |
24 hour yogurt calcium content
How much calcium in 24 hour yogurt? I use a half gallon of Organic whole milk & starter. I have heard yogurt has more calcium than milk after fermentation, but can find no measurements (or %DV)for calcium on homemade 24 hour yogurt. | Calcium is an element, so the biological-chemical processes of fermentation can neither create nor destroy it (and it does not become a gas which could float away). Therefore, the calcium content of your end product will be exactly the calcium content of your ingredients, so you if you know how much calcium is in your ... |
What to do with a large bag of dried fennel seeds
I've come into the possession of half a kilo of dried fennel seeds. I don't generally cook with it or have any meal prep ideas that I can add it to... except maybe some sort of pasta sauce? It's too bitter to snack on by itself. What's a good recipe that I could use th... | Fennel seed is a very strong spice, so you're just not going to find any preparation that uses a cup of it. The best you can do is recipes that use a few tablespoons, like Fennel Butter and Tomato/Fennel Pickle.
However, the nice thing about its strong flavor is that it stores for years. Vac-pack it in 100g pouches, ... |
How to (Safely) prepare brine for corned beef?
I have a brisket flat in my freezer, and I'd love to make corned beef. It would be my first time. When I searched the internet for preparation ideas, I found preparation instructions that called for kosher salt, sea salt, pickling salt, pink salt ( Prague Powder # 1-not H... | This is probably the 5th time I have said this on this site but make sure the meat is completely thawed. Brine is the process of using a saline solution to dehydrate and hydrate protein molecules. This has the effect of increasing moisture retention of the protein molecules. This just leads to more juicy meat. Often do... |
Is it safe to eat homemade yogurt after a sugar ant fell in it?
I'm so frustrated right now. I just made a gallon of homemade yogurt, only to find a tiny sugar ant has been marinading in it at the top for 24 hours(it's a 24 hour ferment). Is the whole batch spoiled? | Most ant species are edible. One ant in a gallon of yogurt probably doesn't matter much, aside from you being put off by it. I would scoop it out and proceed as if it was never there. |
Why does spatzle dissolve in water?
We've made spatzle a bunch of times with great success. Tonight, we put it in the boiling water like many times before, and it completely dissolved, resulting in cloudy water rather than anything resembling spatzle. We followed the recipe exactly. It's the first time making this at ... | A strong boil will break up the spaetzle batter. Keep it at a simmer. |
Getting well domed muffins
Seems to be conflicting info on achieving well domed muffin tops. None seem to offer science based references.
These two are good examples of conflicting advice.
Higher temp seems to be all that is agreed.
https://www.bakingkneads.com/how-to-make-muffins-rise-higher/
1 – Get the Temperature ... | The only thing the two sets of instructions disagree on is waiting to put the batter in. The high temperature, need for a thick batter and filling the muffin tins up are in both sets of instructions. The differences are due to the ingredients and how they work.
The rationale on baking right away versus waiting is due ... |
What is this seed pod?
Every now and then I come across this seed pod when I order Baingan Bharta (aka Punjabi Eggplant) from my favorite Indian restaurant. They're roughly 2cm (3/4 inch) long and about as thick as a wooden pencil. The taste is strong and earthy and rather savory to my palate. The pod has three fold... | Looks like cardamom to me, regularly used in Indian and other South Asian cuisine and often left as whole seed pods in dishes for unsuspecting diners to accidentally chew on. |
What are the best practices when making chapathi like a pancake or dosa?
Normally, chapathi/roti is made by kneading wheat flour, letting it rest a while, then making balls of them and rolling them into flat circular shapes and then heating them.
This answer describes how letting it rest, allows gluten linking and the... | Ok, so I tried making aaloo paratha using this method, and it worked out a lot better than the conventional method.
Some best practices:
Once water is mixed into the flour and whisked, let it rest for at
least five to ten minutes. It allows it to thicken a little. If not
allowed to thicken, the disc tears easily while... |
Can I fry food with solely essential lemon oil?
Is it safe to consume lemon oil in the quantities that would be found in fried food? Could I fry corn tortillas, for instance? Would it fry? | It would be dangerous to attempt to fry in lemon oil
Lemon & other citrus oils are primarily (90+%) made up of Limonene, which has a "fire diamond" of 2-2-0:
Flammable
The red 2 indicates flammability:
Must be moderately heated or exposed to relatively high ambient temperature before ignition can occur (e.g. diesel ... |
Do these lines in ceramic pie plate mean cracks?
Noticed a few spidery lines in this pie plate before using in the oven, then many more appeared after use. The glazing on the outside is still solid and smooth and the lines aren’t seen from the bottom. Is the plate going to crack apart? Still safe to use? | TL;DR: that's just surface crazing, it's probably fine, but ...
Potter of 30 years experience here.
What you're seeing there is called "crazing". It happens because the glaze doesn't "fit" the underlying clay perfectly, and as a result it has hairline cracks all over the plate. This is very common with high-silica cle... |
What temp is considered “room” temperature? Our home is at 68-69°F. If the butter is very soft and the flour and sugar are warmer does that help?
What is considered room temperature? Should the butter be quiet soft and the flour and sugar warmer than 65-69°F degrees (18--20°C)? | There is no standard "room temperature". Everybody assumes it to be the temperature in the place they live. For recipes with Western European or US origin, you can assume the range to be somewhere between 18 and 25 Celsius (64 to 77 Fahrenheit), but for others, it can be very different. Finns sometimes use their balcon... |
Beating eggs for brownie
This brownie recipe (from this book) calls for eggs, beaten. I'm not entirely familiar with US recipes. What does it mean that the eggs have to be beaten? Is it sufficient to do this lightly with a fork or maybe they'd be better beaten using food processor? | The eggs should be beaten until roughly homogeneous; that is, there should be no "pieces" of unmixed egg white left. (If left in, those pieces would cook and harden, leaving you with, essentially, pieces of boiled egg in your brownies.) With some eggs there will be small strings of connective tissue from the egg that t... |
What is considered "mild" vs. "hot" in different countries? (measured empirically)
In different countries, what is generally considered "hot" for local residents dining on local cuisine?
I'm an American and have experienced this at a number of Thai, Korean, and Indian restaurants around the United States. When orderi... | Nobody has published reports on this kind of empirical evaluation, and there's a few reasons why not (in the below, "heat" refers to spiciness from capsaicin):
Heat tolerance and preference varies not just from region to region of a country, but also from one individual to another, just like it does whereever you live... |
How to measure half and quarters with tablespoon or teaspoon
I had my measuring spoon but lost it, now I am totally confused about what is 1/2, 1/4, 1/3, 2/3, etc. With normal tea or tablespoon, how can we measure the above-mentioned measurement? I am a visual person to it will help to have a chart that show it visual... | In an emergency you can measure half a spoon relatively precise with just a normal spoon (either a table spoon or a teaspoon) quarters are less precise.
Take your spoon and fill it as normal for the spoon measurement. Now take a knife or an almost sharp plastic object and 'cut' the filling of the spoon in half, cutting... |
what about peanuts that makes them more nut like than bean like?
As we all know, peanuts are actually legumes and not nuts. But they taste and function much more like nuts. They can be cooked quickly like nuts while beans take a long time to cook.
What about their chemical makeup, etc., that is the reason for this? | I don't think this is a result of what you call "chemical make up." It probably seems more nut-like because they are commonly roasted. If you eat a raw peanut, it is certainly more bean-like. |
What is this yellow substance that came out of a pressure-cooked pork butt?
I pressure-cooked a pork butt tonight, and this yellow substance was on it. There's no rotten odor, or anything to suggest it'd gone bad. This had never happened to me before. Can anyone identify it? Is it safe?
Edit: The other ingredients:... | Based on your description of the process and ingredients, and your photo, I agree with bob1's comment that this is congealed pork fat which has been dyed yellow by your chicken bouillon and perhaps also by your peppers.
If that's the case, it's certainly safe to consume although many people remove excess fat which has ... |
Are grocery store tuna steaks safe if cooked but rare?
We got 2 tuna steaks from a grocery store, and we are pretty sure they they are NOT sushi grade. We cooked them tonight for a bit, and left the middle of the steak pretty rare.
How safe is this? I should've asked this question before cooking obviously but hindsigh... | Relevant US and Canadian food authorities all recommend that undercooked (i.e. seared but red in the middle) tuna should only be eaten if it was properly deep-frozen to kill any parasites first. And even that isn't completely risk-free.
Studies of the current tuna supply shows it to be widely infected with parasites, ... |
What is this Spanish dessert?
I recently ate one of these in a restaurant in Gran Canaria - they didn't have a menu, you just pointed at things on a trolley. I loved it and asked what the name was but we couldn't quite communicate. I assume it's a Spanish dessert as it was a small, local-ish restaurant, but it might n... | This is a variation of "Polvito Uruguayo", which is a typical dessert of Grand Canary Island, that is made with cookies, dulce de leche (caramel), and chantilly cream, and which can also be topped with a "suspiros de moya" (a type of sweet meringue).
NOTE: suggested edit of "suspiros de monja" (nuns sighs) is incorrect... |
Why is wheat flour more popular than corn flour?
If I understand correctly, one of the major reasons that corn syrup is so popular is that it made corn syrup cheaper than sugar. This makes sense to me.
However, it seems odd to me that this never really happened with corn flour/cornmeal vs wheat flour. While they defi... | They are functionally quite different. Corn flour does not contain gluten, so is not useful as a direct substitute. It has little to nothing to do with cost. |
Pulled pork slightly too tart and watery
I made some pulled pork over the holidays in an Instantpot which came out fairly well.
3 pounds boneless pork butt roast. 40 minute cook time.
bbq sauce based on ketchup and cider vinegar
more cider vinegar in the liquid
It came out pretty good for a first try, no complaints.... | When the meat is done, remove the meat from your pressure cooker / slow cooker / Instant Pot.
While you are shredding/pulling your pork, put the Instant Pot on simmer with the lid off and reduce the sauce down until it is thickened and has the desired consistency. You could also transfer to a wide pan to do this on the... |
3 day old sourdough starter splits after feeding
My starter consists out of 150gr All purpose, 60 grams of whole wheat and 210 grams of water.
On day 2 it bubbled nicely, but I fed it only with half a feeding fearing it would otherwise not stay within the jar. It then rose within hours to double size and then starter ... | Stir. Remove half. Feed. Continue the process. You should always remove some at each feeding, to keep the acidity in check. I sometimes remove up to a half for each feeding. It should take at least a week to become usable. |
What happened to my frozen yeast?
I had a leftover block of commercially bought frozen yeast. I kept it it the freezer, well below 0 celsius. I'll admit I didn't check on it for years.
I opened the container today. It was stinking like nothing I've ever seen. But it was also... liquid ? What on earth happened ? It sta... | TIL that there are organisms which not only survive temperatures under 0 Celsius, but are able to actively live in that range, as opposed to just hibernating. Nevertheless, I doubt that baker's yeast falls under them - it is the kind of factoid one would expect to read in popular books on food science. Also, it is unli... |
Tea temperature for preparation
If I understand correctly, a good temperature to prepare green tea is roughly 70°, 80° for oolong (it might depends of course) and 90° for black tea or pu erh. Hence, it seems that the most oxidized a tea is, the higher the temperature is.
However it seems that a recommanded temperature... | I'm going to start by saying: The directions listed on the box or in a guide are good general-purpose directions, for when you don't really want to pay attention to your tea brewing parameters. They're designed to be accessible - not to produce the best brew, but to produce the most consistent one, and one that's accep... |
Is Moulin Rouge Ground Cinnamon the Cassia or Ceylon type?
I bought this big container of cinnamon a few months ago and I can't find any info as to the type of cinnamon it is: Cassia or Ceylon.
Can anyone identify the type of cinnamon here?
https://www.amazon.ca/Moulin-Rouge-Ground-Cinnamon-Kilogram/dp/B07ZPQ3SWL | The rule of thumb is "if it doesn't say Ceylon, it's Cassia." Ceylon can be up to 10 times more expensive than Cassia. You simply won't find Ceylon for $22 per kilogram. |
Pressure canner physics
I have this pressure canner at home which unfortunately does not include a thermometer. The vessel has a volume of 18 liters. The procedure that I am following is this : pouring 3 litres of water inside it with the lid slightly open and waiting for the water to boil. After it boils I wait for a... | pouring 3 litres of water inside it with the lid slightly open and waiting for the water to boil.
Good. You definitely want to get everything up to local boiling. The amount of water is reasonable for many canners, but depends on the model and size.
After it boils I wait for around 10 minutes so that any air trappe... |
How much potato to add to reduce saltiness
I've heard that adding potato to an overly salty dish can reduce the saltiness.
I prepared 500g of rabbit meat in a pressure cooker. Realized that I had added one teaspoon worth of salt more than what was necessary. Since the meat seemed to need a bit more cooking anyway, I p... | Let's talk potatoes
Potatoes are kind of bland & starchy on their own. If you boil potatoes & eat them with no salt, they just taste like nothing. Most "plain" potato preparations will use salt & a bit of fat to make the potato taste more like potato. On the other end of the spectrum, you can put a lot of salt onto pot... |
Is exposed copper pan safe for frying fish?
I restored this copper pan that has exposed copper areas. I will only use it for frying fish. It's safe to use? Any advice on use/care for the exposed copper? | It is not safe. You should have that pan retinned, after which it can provide you with many years of safe use, as well as restoring its original beautiful appearance.
Exposed copper can we dissolved by acidic or alkaline foods, and over time this can result in copper poisoning, which is serious and sometimes fatal. T... |
Spice blends have no flavor?
I recently purchased a local taco spice blend (basically: chili pepper, paprika, garlic, cumin and oregano) but it tastes bland when I cook with it. In fact, I often find this when I try to use spice rubs (even mixing things from my spice cabinet) on meat.
What is the right technique to ma... | Salt
TL;DR,
The ingredients you list in your local spice blend doesn't include anything that would primarily hit the salty, sweet, sour, bitter, or umami tastes. The commercial product you link to has ingredients that hit four of those five tastes. Primarily, you probably need to use a bunch more salt, and maybe a touc... |
Will frozen mangos work as a substitute for apples?
So, I have an old box of Koopman Oud-Hollandse Appelkaneel cake mix, which lists on its ingredients "Raising Agents 450 and 500", and looking online, it appears that Raising Agent 500 is baking soda, from some online research.
The recipe for baking it requires you to... | You probably don't need to worry, but I'd add a little lemon juice anyway.
E450 reacts with baking soda (technically E450 can describe a few related compounds, of which only some are used as raising agents.
So the raising isn't wholly reliant on acidity from the fruit. However it's possible that there isn't enough py... |
Can I use an immersion blender instead of a mixer to cream butter?
I have an old box of Koopman's Oud-Hollandse Appelkaneel cake mix.
The recipe calls for you to whip some butter using a mixer before adding the cake mix and eggs. Then it should be beaten some more with the mixer. Presumably, this is to include air int... | I no longer have an immersion blender, but the one I used to have wouldn't do a very good job. It had a whisk attachment (replacing the stick part of the blender) that would have helped, but only with really soft butter.
The problem with immersion blenders and solids that stick themselves back together (like butter) i... |
Can frozen mango spoil?
When I opened my package of frozen mango pieces for my cake, I saw that the mango pieces were absolutely covered in sheets of ice across both sides of the package, and the mango themselves looked brown instead of the yellow-orange I was expecting.
I decided to play it safe and not use them for ... | This sounds like freezer burn to me. Freezer burn is dehydration that is often the result of less than optimal packaging. This is not a safety issue, but it can certainly impact flavor and texture. Oxidation is usually not a safety issue, rather a quality issue as well. In addition, as you probably know, "best by" da... |
Bartenders friend left on too long
Is it safe to use stainless steel pot after left bartenders friend on for 25-30 minutes? Noticed it left a dark ring on bottom edge of the pot. If I rinsed it thoroughly, is it still safe to use for cooking? | According to the directions on my can, one is to rinse thoroughly within one minute of application. From reading the mentioned ingredients on the can, and seeing the warning about potential "etching or dulling" of some surfaces, it appears that the acids and salts in the product are the most active ingredients. I wou... |
What would be the best way to freeze and reheat home-made pizza
I have been baking home-made pizza (home-made dough, toppings etc.). with great results, using a pizza steel and a ripping hot regular domestic oven. The base is crispy with leopard spots, and the crust puffy and chewey. The end result is far better than ... | Based on personal experience with both my own pizzas, made in a pizza oven and reheated in a regular one, and professionally made high-quality frozen pizzas from a wood-fired oven (Vicolo in San Francisco and Renata in Portland):
Cook the pizza 80-90%; that, is, a "light bake", but almost all the way done, with topping... |
What are the tradeoffs between soy sauce and salt to pick when to use which between the 2?
What are the tradeoffs between soy sauce and salt to pick when to use which between the 2?
Does it come down to dry vs wet? Both seem to do the same job of being mediums for adding sodium/saltiness to something. One in a dark li... | Soy sauce is not just salty, it has a strong taste of its own. So, to answer your question: you would use soy sauce when you want the taste of soy sauce, and salt when you don't and just want saltiness.
Your question is a bit like comparing pure sugar and mint syrup: both add a lot of sweetness, but the syrup has a lot... |
What went wrong with my walnut brittle
I have been making this recipe for the past 10 years for Christmas. This year every batch has turned out bad. By bad I mean it doesn't have that brittle snap when I break it. The brittle is soft and dull looking not shiny. I have always cooked the sugar, butter, maple syrup and w... | You are absolutely right to use a candy thermometer; when used properly, it is the most reliable way to get good candy.
What happened here though is that your recipe is not optimal. The brittle is soft, because you took it to a stage called "soft crack". If you want it to be hard, you have to take it to "hard crack", w... |
How can I melt mozzarella balls?
Basically, I am trying to melt mozzarella on top of bread. I've tried both pan and microwave, but it doesn't seem to work out. I also tried to heat the balls separately in a microwave, but even that doesn't seem to show any progress.
This led me to wonder... How exactly do people get m... | Very simply, with heat from above.
I cannot comment on the microwave, since I have almost never used one, but a pan is clearly the wrong tool for the job, since there you are heating the bread from below, and the cheese only gets slightly warmed, if at all.
Using an oven, I have never noticed a need for reducing the mo... |
Why is my red cabbage suddenly turning blue when cooking, while it never did so before?
I've made fresh red cabbage (not canned or frozen) a few times. Back when I was still living with my parents, it always turned out fine. Now that I'm living on my own, I'm still using the same recipe, with one minor adaptation, whi... | The red in red cabbage is Anthocyanin, which is a natural pigment which turns blue in the presence of a base. Apples are slightly acidic, adding apples kept the cabbage's ph towards the acid side, keeping it red.
Adding a squeeze of lemon juice will do the same thing as apples. |
Substitutes for yak butter in butter tea
I'm interested in making the sort of butter tea drunk in the Himalayan regions. However, one of its key ingredients, yak butter, is not commonly available in Europe where I live. What can I substitute it with such that my butter tea will taste as close as possible to the Himal... | Based on how I remember it from when I lived in Nepal, buffalo milk butter would be the best substitute. In fact, given the popularity of water buffalo as herd animals in the Kathmandu Valley, it's even a local alternative there.
Goat butter isn't any more like yak butter than cow butter is, and is generally more expe... |
What is the normal shape of Zojirushi rice cooker's inner pot?
I possess an 8-year old Zojirushi rice cooker Model NS-LAQ05, which is marketed as the ‘international’ model, as its electronics are suited for places where the electrical grid’s voltage is something like 220 – 230V.
I recently purchased a replacement inne... | Following @Joe's suggestion, I contacted Zojirushi customer service in the US zojirushi.com/app/customer_service/entry. They were able to confirm that the Zojirushi inner pots for these models should be quite round. They also said that the inner pots should slide into place easily, and be able to spin around freely. Fo... |
How does freeze-drying ice cream work?
How do they make freeze dried ice cream (like for astronauts)? How does freeze-drying work?
It just seems like we should be able to make it at home, or at least buy it in the supermarket or a specialty market. | From the Wikipedia article on freeze-dried ice cream:
Freeze drying (or lyophilization) removes water from the ice cream by lowering the air pressure to a point where ice sublimates from a solid to a gas. The ice cream is placed in a vacuum chamber and frozen until the water crystallizes. The air pressure is lowered, ... |
Does blanching cause loss of mass/weight in the vegetable?
Let's say I am water-blanching 100g of green beans. After the blanching process will the resulting weight be less than 100g?
I aim to dehydrate the blanched 100 g of green beans. Will dehydrating 100g of blanched beans and 100g of unbalanced beans result in t... | The weight is more likely to increase than decrease when blanching as some water or (condensed steam if you do it by steaming) will stay on the surface. With something like broccoli that has a lot of surface area that could be quite a lot. With beans less, unless you cut them up and immerse them so the water gets ins... |
When soaking beans, should I throw away the floating ones?
Soaking beans before cooking is a widespread practice. Another widespread practice is, before cooking rice, to spread it on a flat surface and remove stones or rotting grains.
After soaking beans, some separated skins float. Even some beans float. Should those... | I often purchase beans from Rancho Gordo. I am not shilling for them, but happen to really enjoy their beans. They are bean experts. It's just about all they do. I bring them up because their advice is to simply cook floating beans. That is what I do. After cooking, I've never noticed them. |
How can oak leaves be made edible?
Based on some research, it seems the leaves contain tannins and so I imagine some number of rounds of boiling are required to extract those/reduce them to an acceptable level.
But the texture of oak leaves isn't ideal for eating based on what I remember as a kid. So I'm curious how t... | I cannot find any internet source that recommends eating oak leaves, however treated. The level of tannins in oak leaves isn't just bad-tasting; it's sufficiently strong to cause kidney or liver failure. This is probably why there are extensive records of Native Americans tribes eating acorns but none of them eating ... |
Want to supply Hot Indian Tea to few companies, How can I keep it hot for hours withot losing taste
I Tried Milton 3ltr with press button on it but after few hours the taste gets change. I want a right product to keep it fresh as prepared for more then 6 hours. What's the right way to do that so that I will increase t... | There's a reason it's termed "Fresh Brewed". Tea and coffee only stay fresh for so long. It can be kept hot, not fresh. |
What's the difference between omelette/frittata/quiche?
What is the culinary difference between these dishes?
It seems to me that they are all egg dishes that are cooked with some fillings in them (onion/tomato/ham/cheese etc). Is quiche just a frittata in pastry? | Quiche has a crust, while the other two do not. But it’s also not stirred while cooking, so the texture is different, especially if you add any milk to it so it’s more of a custard.
There are multiple types of omelette (French, italian, Japanese), but in general they’re egg dishes that are cooked stovetop with filling... |
Chemistry of adding maple syrup to marinade
Game recipe calls for olive oil, ginger, garlic, balsamic vinegar, Worchestershire....and a tiny bit of Maple syrup.
Not enough for glazing.
Why add the maple syrup? | To add sweetness and the taste of maple to the marinade, of course. Many marinades have some form of sugar in them. |
Focaccia dough perhaps not able to get at room temp before baking
The classical Focaccia Genovese proofs three times.
First in bulk (right after partition if making more than one)
Then flattened and topped with coarse salt in order not to let a film form that would prevent the dimples later.
Apply a water/oil mixture... | I am guessing that this is a dough formula that contains a proportion of yeast that is designed to be appropriate for a relatively quick rise (a few hours). Even though you chilled your dough, the activity doesn't stop entirely. My hypothesis is that your focaccia was simply over-proofed. Especially if you've had suc... |
Best way to bind crab cakes
What is the best way to bind crab cakes? I cannot, ever, use any kind of flour or breadcrumbs, no even NG flour/bread; no bread, cracker, flour G or NG.
Would just an egg or egg white be enough to bind the crab cake? | It probably depends on how you’re planning on cooking your crab cakes.
There’s a style of Maryland crab cakes that are baked or broiled (top heat only) in an oven that don’t require as much binder as you don’t need to flip them or need them to hold together in a fryer.
For this style, it might be bound with just egg, o... |
cooking dried legumes
most recipes I've tried say soak legume overnight and then cook for hours. with chick peas I found cooking for minutes was right and hours far too long. with lime beans even an overnight soak is too much. why is there a huge discrepancy between recipe and actual? are some dried legumes pre-pr... | The variation of cooking time is simply based on the specific plant. Legumes have an outer skin around a starchy center. This protects what is essentially a seed (and only when they are in the right environment with sufficient water will they start to germinate). To soften, water has to permeate the skin and get inside... |
Cracked oven proof dish - trying to understand the physics of what went wrong
I was baking bread for the first time in years the other day, and the instructions said put a baking tray full of water in the bottom of the oven. I didn't have a metal baking tray, so I put a ceramic ovenproof dish in the oven, and let it w... | You have answered your own question, it was the rapid change in temperature which caused the ceramic to crack. Oven temperature for bread baking is usually somewhere around 200°C/400°F, whereas water is 100°C/212°F, which is not a trivial difference. Everyone thinks boiling water is hot, but it's cool compared to a hot... |
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