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Handheld pepper grinder for a wet (and therefore sticky) powder?
I am a research scientist trying to find a faster way to feed my animals. Fish food pellets are ground up in a meat grinder. About 99% of the pellets are crushed, and then the animals are handfed the powder by sprinkling it on the water surface. I tried ... | I suggest a small mortar & pestle, such as a suribachi. Any rotary grinder is going to have issues with gumming up. But a suribachi is small, portable, unpowered, and you can use a scraper to clean it quickly if it gets gummed up. |
Applying seasoning to mushrooms
So I started baking pleurotous mushrooms recently; they're really yummy. The recipe proposes oil with garlic, salt, and pepper to be mixed and then spread on the mushrooms with a brush. However, this is hard, as the-carefully placed-mushrooms are simply moved if I try to brush over them... | You won't be able to spray that mix as the pepper will clog up the sprayer, the salt may likewise cause problems. I can think of two options that may make it easier:
Spray on the oil with a sprayer, then apply salt and pepper. I would use my fingers to sprinkle the salt for better control, then grind fresh pepper over... |
Will my meatloaf cook if the sauce is mixed into the meat
I accidentally mixed the ingredients all together for my meatloaf. The recipe says to add the sauces on top but I've already mixed it in. Will it still cook and be edible? | It will cook, and be safe to eat.
However, depending on the ratio of sauce to solid ingredients, and how much binder (egg, etc.) is in your recipe, you might end up with sloppy joe filling rather than a meatloaf. |
Does cooking food inside a pressure cooker and then leaving it locked preserve it similar to canning?
I have made some food in my pressure cooker and left it in room temperature for over a week. When I opened it, there was no mold. I threw it out because it might have still been bad, but this got me thinking.
Since ca... | When you take the pressure cooker off the heat, it's filled with high-temperature, high-pressure steam. As it cools, that steam condenses, leaving a vacuum. Pressure cooker valves are designed to allow air to enter to fill the vacuum (to avoid damaging the pressure cooker, and to make it possible to take the lid off). ... |
Why is asking for no white sauce on shawarma so controversial?
I've asked for no "white sauce" (I'm lactose intolerant) on shawarma multiple times at multiple different shawarma places, and the reaction every time is a variety of "What!? Are you sure!? Do you know what you're doing?! Are you out of your mind!?" Is whi... | There is nothing mysterious; the sauce does not hold the food together or keep it warm or some other such magic. Instead, the reaction you are getting is some combination of:
The people serving know how they believe shawarma should taste, and whatever this sauce is is an integral part of that (likely in texture as wel... |
How to use mint & vanilla extracts when making ice cream?
I want to make frozen yogurt ice cream mixes using mint and vanilla extracts from the grocery store.
The problem is, these extracts are made with an alcohol byproduct that is usually evaporated when they’re used in things like baking.
But for making frozen dess... | I generally pasteurize my ice cream bases at 83 °C for food safety reasons before ripening it. This would be enough to reduce the amount of alcohol to round about 35-40 % of its original volume, but as explained in another question it is impossible to remove it entirely. If you cook the mixture for a longer time the ra... |
How to get brown tops to my garlic knots
I've found some good recipes for garlic knots, but can't get them to have that restaurant style brown tops to them. The best I can do is get them slightly brown at the top if I cook them longer than expected, on the verge of burning the bottoms. I have the same problem with p... | The usual tips for browning the tips of baked goods:
move them higher in the oven, so there’s more top heat
a milk wash, butter, or something with protein or sugar to brown
Add sugar or protein to the dough
Add baking soda to the dough (because acids inhibit browning, bases promote it)
… but I would avoid that first ... |
Worried about my potatoes and botulism
I made mash potatoes two nights ago and I left the pot that I made them in on top of the stove for two days before washing it.
I’ve been sick and got around to it today.
The majority of the potato had been scrapped out two days ago and there was just a small a mount of potato lef... | Botulism is an extremely rare illness, of which the majority of cases are in infants. It is virtually unheard-of to contact foodborne botulism except through amateur food preservation (canning, confiting, etc.) which is done incorrectly.
Food poisoning in general is a much more prevalent form of illness, and kills many... |
Cook/chill/freeze soy mince
I cooked some chilled soy mince to use in a sauce - but I wanted to add it at the end, so I put it back in the refrigerator whilst the rest of the sauce cooked.
A couple of hours later I was ready to add it - added it to the sauce, all good. But now I'd like to freeze the sauce. Is this lik... | If the dish has been made 'safe' by cooking and it is wrapped and chilled/frozen in a timely manner, all good.
Defrosting and reheating where it can come undone:
"The temperature danger zone is between 41°F and 135°F. food must pass through the temperature danger zone as quickly as possible. Keep hot food hot and cold ... |
Modifying Pressure Cooker Timing for Beans
According to the Ninja Foodi FD402 pressure cooker guide, one can make 2 pounds of dry beans using the following instructions:
But, 2 pounds of beans is quite a lot. I am wondering, could I half or quarter the the amount of beans, and if so would I also half or quarter the a... | The beans/water ratio is not particularly important as long as there's enough water. You want the beans covered throughout cooking, keeping in mind that they'll expand and the water level will drop. If they cook "dry" on top, those beans will have a different [and worse] texture than the beans on the bottom. So halving... |
Closest substitute for niçoise olives?
Many recipes with niçoise olives call for substituting with kalamata or even green olives.
Which olive is actually closest in flavor for a salad niçoise?
Niçoise not available locally nor on some popular online markets in my delivery area.
These are available for delivery.
Turkis... | Nicoise are a slightly sour black olive. As such, they're going to be closest in flavor to the kalamata out of the varieties you mentioned. Kalamatas are 3-4x the size of the nicoise, though, so depending on the recipe you might need to cut them into pieces. There are other olives that are even closer in flavor, suc... |
Is there an acceptable way of cooling red wine?
I've had several occasions by now when a red wine was clearly too warm on a hot day (a young wine with comparatively volatile bouquet and at room temperature that was way above the typically recommended drinking temperature for that kind of wine) and I wanted to place it... | Putting your bottle of wine in the fridge is fine. Even the BBC says so, as does Wine Enthusiast.
It's even OK if you forget about it, let it get down to 5deg, then take it out and let it warm up to the recommended 15deg. |
Can I replace matzo meal with flour in a popover recipe?
My favorite popover recipe includes matzo meal, which is easy to find during Passover. I run it through a blender to make it fine before mixing it with the other ingredients.
Can I substitute regular wheat-based flour when matzo meal isn't available? If so, what... | (OP probably knows this but for readers not familiar with matzah): Matzah meal is ground up matzah, and by further blending, the OP is making their own version of “matzah cake meal.” The base of both is matzah, flour and water quickly baked.
Used in baked goods, matzah meal will not form gluten** since it is already b... |
Re bread: What is the best way to introduce steam into home ovens?
What is the best way to introduce steam when baking bread? I’ve tried water-soaked volcanic stone (used in grills), and a simple pan of pre-heated water. | I've tried them all. Honestly, my best results are achieved baking in a cast iron pot with a cover. While I can only bake one shape, the convenience of not having to mess with stones, ice cubes, or steam burns, and the fantastic results make it worthwhile. |
escoffier : Mackerel Anglaise
One of the poached fish recipe's in Ma Cuisine is Mackerel Anglaise, it's one of those two sentence recipes. My english translation is:
English Mackerel:
Cut the mackerel in sections and poach in court boullion
with some fennel tops added. Serve with pureed green
gooseberries.
A few que... | In The Escoffier Cookbook (the English translation of Le Guide Culinaire), the corresponding recipe ("Boiled mackerel with gooseberry sauce") says to serve the sauce "with" the mackerel and describes it as follows:
Cook one lb. of green gooseberries in a copper preserving kettle with three oz. of sugar and enough wate... |
Where can I view the pricing evolution for a given type of food?
Recipes over the history were partly influenced by the price and availability of the ingredients. E.g., lobsters, which nowadays are typically rather expensive, used to be very cheap:
When the first European settlers reached North America, lobsters wer... | This is really a more appropriate question for History SE, but the answer is simple so fielding it:
Short Answer: No.
Long Answer: there are, in fact, many sources. But each of them only covers specific time periods for specific foods, and all of them require a lot of background knowledge and context. For example, "a... |
Safety of Tomato Sauce that pops
my tomato sauce that I keep in the fridge has been getting pressurized and will pop when I open it. It is so forceful that it splurts a little. The air inside is white but dissipates quickly after I open the jar. It just happened a second time.
Is it still safe to eat? What is going on... | This should not happen, and sounds like you have some fermentation happening in the jar. I would suggest discarding. In the future, use only clean utensils to reach into the freshly opened jar. Refrigerate immediately after use, and use within about a week. |
Why did the base of my tart got soggy?
I made a tart with a filling of blended berries and yolks. The filling wasn't runny, but it soaked into the pie during cooling and the bottom got soggy. When I did more or less the same recipe with a lemon filling, it didn't occur (and the dough was softer, even though the butter... | You got a soggy bottom because there was too much water in the filling. Water in the filling has to be absorbed by something in the filling, otherwise your crust will absorb it instead. There are a few ways you can improve the result:
Reduce the water in the fruit, commonly this is done by cooking the fruit down until... |
Cookies are coming out like dry pancakes. What can I do?
I am trying to make healthier version of cookies. I was following a youtube recipe that was basically the following:
92g Egg Whites
30 Keto Wheat flour
30g Coconut Flour
6g Baking Soda
62g Whey Protein (2 Scoops)
32g Pbfit (Or whatever you have Pb2)
10g Zero cal... | It looks like some other users have hinted at this, but I think it's worth highlighting as the primary source of your troubles: Cookies are typically heavy on some kind of shortening (butter, crisco, lard, etc). This is especially true for the kinds of cookies I'm assuming you're expecting to mimic.
My guess is that, u... |
Canned food delivered in hot weather, is it still safe to eat
I had a couple canned campbell soup items delivered from amazon at 130pm to our door way. It was not brought inside till 730pm. And while it was in the shade the entire 6 hours, it is also about 110f degrees here all afternoon right now. Would this time ... | Conventionally canned food is processed in the factory at (or above) 250 °F / 121 °C to kill Botulism spores, so a brief exposure to 110 °F is immaterial, even if it would not be an ideal temperature for long-term storage. Even high-acid foods that may not be pressure-canned even at factory scale are at least processed... |
What is a salad knife?
These Web pages all depict a salad knife in a formal table setting:
Petrossian.Com
TheSpruce.Com
CzarInAShop.Com
VectorStock.Com
These Web pages offer to sell or rent salad knives:
PEAKEventServices.Com
ImpulseEnterprises.Com
Amazon.Com
I’ve never encountered a salad knife as part of a set o... | I've been involved in table setting for pretty formal (British) dinners, and what those images are calling salad cutlery I would just call starter cutlery. I don't mean to suggest that the term 'salad knife' is wrong, but I think it's more illuminating to just think of these as the cutlery you'd set for a starter, whic... |
Why do I need sugar syrup for slush?
The title says it all. I am looking around for homemade slush recipes and all of them call for the juices of the fruit plus some mixture of water and sugar.
To my understanding, both water and sugar do not add anything to the texture of the finished slush, they just dilute the flav... | It's a bit more complex than you think. You need the right amount of sugar for the correct texture. Harold McGee (1990) clarifies this in his excellent book, The Curious Cook." He writes, "if the mix contains little sugar, most of the water freezes into large crystals...and the texture of the ice is hard and crumbly... |
Dented can botulism possibility?
So this evening I made some chili the cans I bought were perfectly fine no dents or anything, I go to open the diced tomatoes and realize my can opener made a dent while opening the can I went ahead with making my chili but got concerned about botulism with dented cans. Should I be wor... | Botulism is caused by spores (a kind of lifeform) growing in food. It is a danger when the way food is prepared and stored could allow those spores to grow.
Denting a can that contains safe food while you are opening it is not such a situation, and indeed any commercial producer selling cans knows that they will be ope... |
My homemade vinaigrettes are fermenting and fizzing
I make vinaigrette's using dehydrated fruit powders. Been doing it the same way for over a year. Now all are fermenting and fizzing. I mix the powder with agave nectar, wisk my oil and vinegar separately, combine both with water blend and bottle. I have 10 flavors an... | The recipe you described will not produce a shelf-stable mixture. The acidity is too low to inhibit the growth of bacteria or mold, and any stray wild yeasts will greedily eat up the agave nectar.
I can't say why this is only now happening. My first guess would be that one of your ingredients previously contained an ad... |
Why does adding salt to the water keep your eggs from exploding?
Why does adding salt to the water you boil your eggs in keeping them from bursting? Interested in the science behind this piece of culinary science | I don't think the theory is that it keeps them from cracking or exploding, rather, if they crack, the white will solidify more readily in salted water, keeping the mess to a minimum. That quick congealing of the white potentially seals the "leak" minimizing further mess. |
How to use dried onion flakes as a substitute for fresh onion?
In Poland, onions are very juicy. In addition to that, gas has low intensity. As a result, it takes a lot of time to sauté onions, and onions are almost impossible to deep fry on the pan. To fight the situation, I bought 1kg of dried onion flakes.
Today, I... | Add the dried onions when you add the rice, or even a couple minutes after you add the rice. That way they won't burn. |
What is the conversion of fresh basil to Frozen blanched basil
I grew a lot of fresh basil. I blanched and then froze it to make pesto at a later date ,but I did not measure it beforehand . So I was wondering what One 1 cup of fresh basil is equivalent to how much Frozen blanched basil? I blanched and froze my fresh ... | Generally speaking blanching causes leaves to drop a lot. I suggest you cast your mind back and think about how much smaller it looked after blanching than before. This is easy for me as I tend to use the same type of container for picking fresh produce and for freezing. You don't need great precision here; after all... |
Best natural preservative for vinaigrettes
I make organic and all Natural Vinaigrette's, lately they're fermenting and fizzing. Whats the best preservative to use? Guar gum, potassium sorbate? Don't want added sodium from sodium benzoate. | The best preservative for salad dressing is high acid content; below pH 4.5, most pathogens will not reproduce. However, most salad dressings are above that, and yours certainly is due to the large quantity of water you add.
The next method used is heat; this is how commercial salad dressings are made shelf-stable. I... |
Can fish fingers include head meat?
I was wondering if the difference between cheap fish fingers and high quality ones could also include what parts of the fish get filleted and frozen.
In particular, I'd like to know if it's possible that fish heads may still play a role despite the fish being usually described as "f... | In general, meat products (including fish) can be cut, or conglomerated. Cut implies butchering, and subdividing into pieces, conglomerating is what Macdonald's does when they put a slaughtered chicken in a centrifuge and spin it to separate the meat from the bones and cartilage, and then forms the meat into Mcnuggets.... |
What makes fries "oven fries"?
At the supermarket, I see regular frozen fries with instructions to cook in the fryer or in a pan.
And there are 'oven fries', to bake in the oven.
What makes 'oven fries' ... "oven" fries? I'm assuming it's something different with the pre-cooking and the oil, but it's just a guess | They have additional ingredients which make the fries more crispy than they would otherwise be -- often this involves cornstarch. For example, America's test kitchen has a popular recipe where you use a cornstarch slurry to make fries that taste like deep fried but use very little oil. The store bought versions simila... |
Why does my curry taste flat
I made a curry using onions, garlic, tomato passata, coconut milk, coriander (leaf and ground), cumin, cardamom, star anise, ginger and chilli powder. I tasted it and it felt like it was missing something, I don't really know the words to describe it but I would compare it to a rock song w... | Ideas
Old spices? If you are not making curry often maybe your spices are aged. They lose their pop. Your mix looks good. Try again with new. Buy whole spices when you can - they keep better.
Toast spices? A trick to bring out flavor. Pan toast. Have some mustard seeds in there and black pepper. When the mus... |
Boil dried pot...is it safe?
I have an All Clad stainless steel pot and I was cooking some soup In it. The timer went off to tell me to turn the heat off but I must have been daydreaming because I merely looked at the soup at that point and walked away from it again. Maybe about 15 minutes after that I noticed a stran... | First, I think you should maybe consider making better use of kitchen timers.
The way to test whether you've damaged the pot is:
Fill it around 2-3cm deep with water
Turn on medium heat
Do NOT walk away. Instead, watch and listen to the pot as it heats up
If you've damaged the fit or bonding between the layers, you ... |
Time and temperature required to kill parasites in fish?
There's a lot of incomplete information floating around the internet about food safety with regards to fish, sous vide, and sushi.
For example, plenty of sources say that cooking at 60C / 140F for 1 minute will kill Anisakis (a common parsite in salmon, and prob... | Anisakis is a tough parasite. According to the CDC you have to cook to 145°F/63°C to instantly kill Anisakis parasites, not 60°C. This study I found has a great deal of information about fish parasites, according to it a 3cm salmon fillet needs 10 minutes at 60°C to be fully safe. Between the two I'd probably cook it t... |
What is this number (275) on the bottom of stainless steel pans?
I recently bought a set of stainless steel pans from Amazon (I live in the UK). The information on the product page says the material is 18/8 stainless steel. I believe this refers to a (common) type of 304 stainless steel, comprised of 18% chromium and ... | I have reached to the seller. It was third-party on Amazon, but it was directly linked from the brand's website, so I presume that is the reply from the manufacturer (or at least with a close contact with them).
They say the number 275 is the batch number, telling them when they were manufactured.
And they say they can... |
Potato with core temperature of 100C but no carbonisation
I was experimenting to find out that is the temperature at which a potato is "baked", i.e. edible and completely cooked but not burned.
I put one in a tiny pot in my oven at 100C, thinking it won't actually reach 100C and left it for many hours.
When I eventual... | There are many issues with your assumptions, settings, and procedures. I'll point a couple out:
100C is a very low oven temperature...not a problem, but it will lengthen the cooking time.
Ovens are notoriously inaccurate. The temperate inside your oven was likely not 100C and could have been much lower (or even high... |
Are shrivelled chilis safe to eat and process into chili flakes?
I home-grow chillis (Capsicum annuum, "Guarda Cielo") on my windowsill. This year, some of them began to have fruits very early (February to March). I left some of them on the plant for too long, which caused them to shrivel up quite a bit. I usually dry... | I've certainly done this with no ill effects, including on flavour - in fact when freezing some and drying some I tend to dry the ones like this, and freeze the juicier ones. One thing to watch out for is if you're drying some of these and some that aren't so dry to start with, the others will need a head start. In ... |
Can you steam a potato for too long?
There are several questions which cover overboiling a potato, where you would excessively hydrate it. However when it's being steamed this seems to not occur, and in other overcooking settings you are prone to drying it out. What happens in this case, does a potato really overcook ... | In a boiling setting, the full water immersion rinses away the structural pectin and starches, causing the waterlogged texture.
Serious Eats has a good explanation of potato pectin and starches.
An older research paper on pectin and potato texture - full text behind paywall.
In a steaming situation with potatoes raised... |
Is my powdered milk still ok after being in a 100 ° hot trailer for 3 weeks?
I was out of my trailer for 3 weeks here in Yuma AZ. Temps reached 100 degrees in trailer. I had powdered milk (Augason Farms brand) left behind.
The milk is unopened. Is it still safe? | If it's "Country Fresh® 100% Real Instant Nonfat Dry Milk" it is advertised as having a 20-year shelf life. Storage requirements are 55° to 70° F, though, so way less than what it experienced.
If the container is unopened and not otherwise breached, then there should be no danger of bacterial contamination, so unlikel... |
Chopping shallots super fine
My favorite recipe for deviled eggs involves finely-chopped shallots and a piping bag. It’s rather labor-intensive to chop the shallots finely enough to avoid clogging the piping tip. My knife skills are up to the challenge, but as I was doing it today I was wondering if there might be a b... | Use a grater
If you use a box grater (or a microplane style grater), you can peel and grate your shallots very easily. By holding the root end, you can grate the entire shallot pretty easily and quickly.
Grated shallot won't look as pretty as a carefully cubed dice. It will have some "shaggy" edges and resemble pureed ... |
How do I cook chicken skins on the grill – but only the skin?
I want to cook chicken skins on the grill – but only the skin, no meat. My kids like the seasoning and crunch of the skin and always leave a skinless drumstick behind, so I want to just cook the skins so I don't have to eat a bunch of chicken meat by itself... | Edit for details - thanks moscafj
Yakitori - Japanese grilled chicken skewers - may be a good option for you if you want to stick with grilling. It's generally seasoned with just salt and white pepper, or a sweet soy sauce/teriyaki style glaze.
Yakitori comes in many varieties based on the parts of chicken used, and ch... |
Some duck egg yolks orange while others are yellow: does that reflect the egg quality?
I have noticed that some duck egg yolks orange while others are yellow. Does that reflect the egg quality? E.g. will dishes made with a dark yolk taste better than the ones with light yolk, or vice versa?
Example of a duck egg with ... | Some duck egg yolks are orange while others are yellow.
Does that reflect the egg quality?
Summary
No
The following applies to poultry eggs in general, not specifically duck eggs.
Where does the colour come from?
Egg yolks get their colour from carotenoids. Carotenoids are plant
pigments, responsible for red, orange... |
Did broiling kill my pork loin?
I know that the crockpot is not the best device to cook a pork loin but I found myself in this situation. The meat did reach 62C then was left to rest first in the "keep warm" mode of the device then removed and kept in foil for some hours.
So, unless the keep warm mode carried on the c... | When the meat reached 62C (145F) it was done. The "warm" setting on most crock pots is between 74C and 80C (165F to 175F). So, any time spent in the warming mode, then the broiler, continued to over-cook cook your pork. In this case, you were not "resting" the loin, rather, you were continuing to cook it. The dry, to... |
How do achieve a dry injera top without burning the bottom?
I've tried making injera 3 times so far, the last time went best, but I struggled a bit with actually cooking them.
Note that I don't typically make pancakes or crepes either, so my familiarity with their techniques is low.
My recipe came from How to Make Eth... | I'm no injera expert, but I would suggest two things that come to mind, and one item I picked up from the linked website: If you are using a cast iron pan, make sure that it is very clean and well-seasoned. This will help with any potential sticking, and allow you to use less oil (which may put you in a frying situati... |
How did replacing flour in muffins go so wrong?
I had a whole bag of Cocoa Puffs that had gone stale, and thought it would be fun to mess around and see if I could bake something with them. So I aimed for muffins. I more or less based it on a banana muffin recipe I make all the time:
2 1/2 cups ground Cocoa Puffs (I ... | Muffins and cakes rise because of chemical leavening agents and the expansion of hot gasses, they stay risen because the flour and sugar forms a structure which traps the air, then solidifies enough to hold its shape once the expansion has stopped. Cocoa puffs are made in a process called extrusion, where batter is pre... |
What are the dips in muffin/cupcake tins called?
When I was writing this answer I realized that I have no idea what to call the dips in muffin/cupcake tins. I used to call them cups but when I looked it up I found that the cups are the paper inserts or liners you put into the dips or whatever they are called.
What is ... | Looking at Amazon listings and Wikipedia Cup seems to be the correct terminology, or at least the most common one.
Alternative names I found are cavity and well, which also seem adequate.
The paper cups are known by many names including but not limited to cup liners, paper liners, muffin wrappers, muffin cases, baking ... |
Is this type of scratched pot safe?
I found What can I do about scratched pots? But the type of pot, and level of scratch, is much different than that which was mentioned in that question.
Is this
Safe, at all, to cook with?
I tried describing it to a friend without showing him the picture and he said it might have h... | To me this looks like an enamel pot with some of the enamel gone. It shouldn't be losing any more enamel particles unless scratched some more, and even if it does, enamel is basically sand, so it is chemically neutral and likely harmless to swallow in small quantities.
Enamel on pots is used to prevent harmful chemical... |
Why did my pizza toppings slide off while baking?
I made a New York-style pizza using recipes from the Elements of Pizza book by Ken Forkish, and some of the cheese and pepperoni slid off in the oven while baking. This was my first time using these recipes and a baking steel.
I believe I followed the recipes pretty fa... | It likely comes down to how you've formed the crust. The "normal" method involves pushing the gas out of the middle of the crust, ideally shifting it to the outer edge. So the middle of the crust ends up fairly thin and dense, and the outer edge has more remaining bubbles. If you pull out the crust more gently, and don... |
Why did my cheesecake fall?
I tried this recipe (more or less). It's quite delicious and all, but why did my cheesecake fall?
I didn't open the oven early, it stayed in the oven long enough | What I see here is the typical cross-section of e.g. a German cheesecake (which would use quark) or similar. Not bad per se, but probably not what you expected.
Your cake has risen and fallen again as evidenced by the thicker “outer ring” and the cracks whose shape indicates expansion. That kind of “movement” is quite ... |
How much can be learned from a regular cookbook as a vegan?
I've been looking since quite some time for books on gourmet vegan kitchen, that require a lot of competence, and I even asked here on the board for advice. That time I got recommended "Crossroads" by Tal Ronnen, which is a great book in my opinion and I'm ve... | This is borderline opinion based but I'll give it a shot. Cookbooks vary in how much technique and science they explain, some cookbooks are mostly eye candy, beautiful pictures of professionally prepared dishes with some ingredients and basic technique. Other cookbooks go into what is actually happening to the food whe... |
What is the name of this indirect grill?
In Japanese, it seems to be called a Machuugrill. It is fired by charcoal and the grill arrows are just air. It seems to be some convection heating with the temperature moderated by water. Translation dictionaries don't include it all. What is closest term for this grill? | The grill in question seems to be the Loyly Smokeless BBQ (「ロウリュ」無煙バーベキューグリル "Rouryu" muen bābekyū guriru), a proprietary device by a Japanese company of the same name and intended primarily for camping use or for charcoal grilling in small outdoor spaces.
These are not particularly common even in Japan, in fact I'd ne... |
My silicone mold got moldy. Can I clean it or should I throw it away?
I've tried to google for an answer, but it's hard because mold has two meanings and in this case I'm using both. Some dessert got left in a silicone mold (shaping device) in the back of the fridge, and when I discovered it the dessert had gotten mol... | If the mold (shaping device) is actually silicone rubber, you should be able to kill any mold (fungal growth) quite easily.
I use silicone bread pans that are rated to 450 °F / 232°C (correction, poor memory and I never use them this hot - 500 °F/ 250 °C) in the oven, and that will kill fungal growth (and any others) i... |
Olive oil gave bitter taste to a curry, is this expected?
I cooked chicken with olive oil. I observed that it gives a bitter taste to the curry.
Using soybean oil or sunflower seed oil gives a taste which I like more.
Is this effect expected? | Some oils work better in some dishes than others. It sounds like you wanted a neutral oil. I certainly wouldn't use olive oil in curries, but that's mainly because sunflower or rapeseed (canola) oil is cheaper and the olive oil would be wasted.
Olive oil has its own distinctive flavour, which works well in some foods... |
What's the science behind citrate's emulsifying power in cheese sauces?
Given citric and tartaric acid can help make a good fondue, how on earth does the non-acidic citrate work? What's the exact science behind sodium citrate? Do they all work by removing the effects of calcium, allowing casein to more freely move and... | A key compound affecting texture in cheeses is colloidal calcium phosphate - calcium and phosphate dispersed throughout the fat, and water, and casein matrix.
Typically, heating would cause the casein to clump and expel the water, fat, and calcium phosphate from a nice even suspension without the aid of an emulsifier. ... |
Why are my salt cured egg yolks still wet?
I've been trying to cure egg yolks in salt. They've been in it for 2 weeks now, but they are still too wet. At this stage they look more like a very thick paste than something I could actually grate on top of pasta. They are clearly not losing enough moisture. It's the first ... | You’re worrying too much about whether they look wet. And you probably shouldn’t have thrown away the other ones.
Egg yolks are never going to completely dry out in salt. They will reach an osmotic balance with the saturated salt solution and that’s it. If you want to dry them further you’ll need to do it in a dehydrat... |
Can fish be inflated with saltwater like meat?
Recently I noticed that fish fillets from several brands and also fish steaks shrink visibly after cooking. I was used to see this happen regularly with beef, but seeing this happening to fish is something new. Is it possible that the meat was soaked in water? How much co... | Yes. Cheap seafood is frequently treated with sodium triphosphate which causes it to absorb up to 30% of its weight in water, "plumping" it. This causes it to shrink and become soggy when cooked.
In the USA, Canada and several other countries you can look on the label for sodium compounds to detect and avoid this. |
How Can Cooked Meat Still Have Protein Value?
I've been taught 2 things that seem to contradict each other:
Cooked meat has plenty of protein
Heating proteins denatures them and damages/changes them
If this is the case, then cooked meat must have very little usable protein, which is clearly not the case.
How does pr... | Structural proteins in foods, i.e. albumin in eggs, myosin in muscle meats, gluten in wheat, are formed by amino acids in complex structures. Proteins are folded and clumped chains of peptides, and peptides are chains of amino acids. Your body uses stomach acid and proteases (enzymes) to break down proteins in digestio... |
Why must fermenting meat be kept cold, but not vegetables?
This is a somewhat unique question, so I'll start by stating my assumptions that I understand to be "widely known" among food preservation enthusiasts. If any of these are not accurate, please let me know!
Assumptions:
Improperly handled food kept at low oxyg... | It is a good thing that you wrote up your assumptions, this helps greatly with explanations. To look at each:
Assumptions 1,2 and 3 are true.
Assumption 4 is false. You can't lacto ferment meat. There is only the edge case of cured sausages, and their fermentation process is very far from the lactofermentation of vege... |
What is the best way to store potatoes?
We have a bumper potato crop.
Considering that we want to keep them as long as possible because we can’t use them all in a short time, what’s best for storage? | Potatoes last best when stored in a cool, dry place between 45°F/7°C and 55°F/13°C, so a basement is often your best shot if you have one. Keeping them dry and giving them airflow is important so they don't grow mold, a wooden crate with gaps, a box with air holes or a cloth sack are good options.
Also, you need to kee... |
Should I cook mushrooms on low or high heat in order to get the most flavour?
According to On Food and Cooking, mushrooms are about 80-90% water.
It makes sense, then, that when frying the mushrooms I should aim to remove as much of that water as possible. That way, I could actually start "frying" and could begin cara... | I am with Bon Appetit on this one, or even more extreme - I always pan-fry mushrooms on the highest heat setting.
For me, the keys for nice, browned mushrooms on a domestic stove are:
Use very high heat, and preheat the pan before the first batch.
Don't crowd the pan, make a single layer of mushrooms.
Use a proper tur... |
How to use a carbon steel pot (not pan)
I found a very old pot in my very old house. I suspect it to be carbon steel, for the following reasons:
It's rusty
It's magnetic
It looks a lot like the carbon steel pans that were stored with it, except it's the shape of a pot
I would like to use it for the same purposes one... | You can use that pot for almost anything except high-acid foods, if it's properly prepared.
First, remove all of the rust and clean it thoroughly. Next, you'll want to season it the same way you'd season a cast iron dutch oven. Because you're planning to boil wet things in it, you'll want to apply at least seven layer... |
How can I properly use bell pepper in my meat curry?
I use this chili to cook meat curries. However, I have an exacerbated skin issue due to this chili ingestion. Therefore, I need a substitute that has the same fragrance but is not hot.
I tried to use green bell pepper. However, it doesn't work. Bell pepper is too ju... | if the issue with the skin condition is due to the heat of your chili, I think the way to go is "piment vegetarien". It is improperly called vegetarian pepper due to its lack of heat, it's commonly found in French Antilles and French Guiana. To my knowledge there is no english term for those kind.
Lots of flavor, no he... |
What is the point of the "oven" step in seasoning pans?
Many or most sets of instructions on how to season cast iron and carbon steel follow these steps:
Clean
Get really hot on the stovetop
Apply a very thin layer of oil
Heat for a short time, then take off the stove
Put it upside down in a medium oven for an hour
C... | For me, the oven simply works better than the stove. It is the stove that you can skip.
First, the heat. It is the same principle as with many foods. A pan heats quicker, but with more variability. An oven is slow and steady, and reaches equilibrium more easily - and it is much easier to control the equilibrium tempera... |
How to avoid oil burn on the exterior of stainless steel pan
After I sear a steak the exterior sides and bottom of my stainless steel pan get coated with what looks like burned oil.
I usually let it cool down, then fill with the soapy water for overnight soaking. Only to find all the exterior stained in the morning.
I... | The blackening on the exterior of your pan begins with the polymerization of oils, which sometimes spill over, but often times collect there as a result of being aerosolized while you are cooking. This happens whether or not use use a splash screen. To have any luck cleaning this, you have to get it right after cooki... |
Can vegetable oil be infused with paprika without heating?
Some recipes, particularly for salad dressings, have a step where you are expected to heat a minuscule amount (e.g. 2 Tbsps) of a vegetable oil and cook paprika in it for a brief period of time (e.g. 30 seconds).
It seems extremely impractical: trying to to ge... | First of all, yes. If you think of it ahead of time, infusing oil with paprika at room temperature will work fine as long as you can do it overnight. While heat can in general be important to rupture cell walls and such to support dissolving, paprika is already pretty finely ground so it’s largely a matter of dissolut... |
What happened to my pizza dough?
I am a complete noob to baking/making dough so if I made a clear mistake in my process please correct me.
I am trying to make pizza dough. Based on the recipe I was following I suppose its neopolitan pizza dough, but honestly I just see it as pizza dough.
I mixed 500g of bread flour, 1... | If you divide the amount of water (380) by the amount of flour (500) you get .76 x 100 = 76% hydration. Then, you added 70 grams of yogurt (which is not usually found in pizza dough), but that adds to your hydration....now you at around 90% hydration. Neapolitan pizza is usually around 55 to 60 percent hydration. S... |
Are pig testicles edible?
I’m just asking a question about a part of the animals anatomy. I’m watching something on the discovery channel and where they are located they stated that, people in this part of the village eat every part of the pig . Every part!!! They worship the animal and to waste any of the animal is f... | Yes, testicles are just a part of the animal that is perfectly edible like many others. This includes mammals like the pig in your question, but also birds. They are usually served as special dish because like other organs they need certain preparation steps for best results.
The (modern) western everyday cooking cultu... |
Looking for a butter dish with space for spreader
This is a very specific question .
I like to keep room temperature butter in a small dish to spread on bread or drop into my cooking. I always keep a knife or spreader nearby that I reuse for the butter; I don't like washing a new knife every single time I access the b... | Do a web search on "Butter keeper with integrated spreader". Multiple products exist. |
Solubility of chocolate in water and fat
do you have any idea about the solubility of chocolate? I experimented a bit and I can't make sense of what I've found. It isn't 1+1=2. It's rather like 1+1=8,3543 or so.
Here is what I found:
Chocolate mixes with water, milk, and coconut cream, and gives a homogenous liquid
C... | So I think there are two big players in your experiments. Chocolate is complicated, and I won't pretend to know it all though. Chocolate has two big, arguably essential components: cocoa butter and cocoa solids. (White chocolate lacks cocoa solids, and is therefore a point of contention.) Melted fats are a liquid, wate... |
When you velvet chicken, are you supposed to wash off the baking soda?
I am trying to make chicken breast taste better and a technique I found was velveting. However, I'm finding some conflicting information on how to properly do it.
The way I velvet right now is I cut up my raw chicken breast (800-1000g), then add ab... | There is some controversy about the ingredients for velveting, but the idea behind the Chinese technique, is that meat (chicken, pork, or fish) is marinated, then given a hot oil blanch, before being stir fried. The purpose of the technique is create a smooth and silky texture.
Baking soda is indeed mentioned, but les... |
Is it ok to have blood in crease of vacuum seal? For steak and freezer
For vacuum sealing steaks for the freezer, is it ok to have blood/liquid in the crease?
https://imgur.com/a/OTsYdsl | Since the blood is inside the sealed part as indicated above, if the package conforms tightly to the contents and there are no air bubbles,loose wrinkles, or milkiness to the seal, then it is as air-tight as can be with retail machines, thus safe to eat, thus "ok". This link is pretty good for more info: https://yourme... |
Sous Vide for infinite shelf life
Sweet potatoes already last a relatively long time. If I were to sous vide a sweet potato until everything inside of it is dead, let's say at 215°F for 24 hours, I should have a sterile potato on my hands. If I then place the vacuum sealed potato into a mylar bag and vacuum seal that ... | No, you most certainly haven't.
First off - boiling water is not sufficient to sterilize it. Even if you could raise the water to your 215 F (101 C) point (unless you live beside the Dead Sea you won't be able to) For sterilization of solid and liquid substances usually this is done with temperatures between 121 C (250... |
I accidentally sprayed bleach on some apples. Is this dangerous?
When I was bleaching towels, I accidentally sprayed some on apples nearby. The next day, to be safe, I washed these apples for about 15 seconds. Are these apples safe to eat Could someone get sick?
Please answer for my peace of mind. | At least in the US, as of 2017 (last reference I found), commercially packed apples are washed in a bleach solution, then thoroughly rinsed before being sold. We, of course, have no way of knowing the concentration of your bleach spray, but I would think that if you washed these apples they are safe for consumption. |
Why does my Indian food taste bland?
I recently tried an Indian recipe and event though it was spicy hot, it didn't have much flavor which surprised me for how much seasoning I put in. Does anyone know why this might be so bland?
1 pound boneless skinless chicken breast cut into bite size chunks
1/2 onion finely minc... | You just don't make a curry by throwing all the ingredients in a pan & heating them for a while.
Even using good ingredients & putting enough salt in, that recipe will come out bland. I'd also imagine it would be a little bitter too because of the tomato paste thrown in 'raw' & the amount of garam masala is complete o... |
Can I skip cooking vegetables for curry if I plan to freeze it?
Many curry recipes I came across involve frying and then boiling vegetables before mixing with roux.
I presume that’s to damage the cells to impart the juice (and soften the vegetables).
However, since I’m planning to freeze the curry, wouldn’t it be suff... | For best results, no.
The frying/sauteing stage gets you browning/maillard/umami; skipping it will give you a quite different texture and flavor.
The subsequent simmering (20-25m in the example you linked) does two things*: it continues to soften the foods (not all of which will have been pre-sauteed), and it diffuses ... |
Is the transparent thin layer on top of my broth gelatin?
I let a bone broth simmer over night and I woke up to a transparent, thin, and almost plastic-looking like layer that creases easily when moved on top of the broth. Is this gelatin? I'm just checking that it's not something I should discard. | That's probably fat, which congeals (and sometime solidifies, depending on how much) at the surface of cold broths and stocks. Gelatin will often be distributed throughout, and if there in sufficient quantities, your chilled stock will be jello-like. |
Earliest pizza recipe?
What is the earliest recorded recipe for pizza ever written? I think it’s in the 1700’s, but I’m just not really sure myself, thusly my question. If this is the wrong stack to put it on I apologize. | The earliest example of unquestionable Italian pizza in the modern sense started in the slums of Naples in the late 18th century. These had pizza crust, tomatoes, mozzarella, basil, and other ingredients. Since they were poor people food, it took a while for them to be documented in writing; the earliest clear descri... |
Why cut on the bias?
It seems like lots of recipes these days specify to cut long vegetables (like carrots) on the bias (diagonally) rather than straight across.
It seems to me that this results in extra wastage at the ends of the vegetable.
Is there actually any advantage to cutting vegetables on the bias, or is it j... | By cutting on the bias a little more surface area is exposed, and the interactions we are interested in for flavour (between food and tongue, and between ingredients within the dish) are all about surface area.
Beyond that, it tends to be regarded as more interesting and pleasing presentation, and results in larger pie... |
What happened to this garlic clove?
I bought a box of veggies and such to make dinner and it included a few cloves of garlic to add to the meal.
I opened them up and then found one of them that looked like this:
I've never seen one like this before. What happened to this clove? Is it just rotten? It didn't smell bad ... | That's cooked.
Somehow your garlic bulb was exposed to too much heat, either during drying or during transport.
So, safe to eat, but mild-tasting and won't keep very long. |
Water soluble vs oil soluble vegetables
I was watching an educational documentary on cooking vegetables and the chef (Sean Kahlenberg) categorized vegetables into two large groups: water-soluble (do well when cooked in oil, poorly when cooked in water) and oil-soluble (vice-versa). There were even examples for each ca... | What the chef refers to as 'solubility' and their ideal cook methods is better explained by each vegetable's density, ideal cooking temperatures, and heat transfer abilities of oil vs. water-based methods.
As far as I know, 'solubility' referring to those concepts has never been used for any professional culinary manua... |
Why does it take longer for food to bake when the oven is full?
It seems that if I have fully loaded our oven, everything takes longer to cook.
A pan of veggies will roast in an hour at 400. But if we are also baking chicken and fries in there at the same time, nothing is ready in time.
Here's what I don't understand... | Regular domestic oven - so, not convection. Fill it up with pans, poor air circulation. The area near the thermostat sensor may well be at 400 °F (or depending how much your oven lies, it may not - I've seen multiple cases of domestic ovens always reporting they are at temperature once they get there, even if the door ... |
How do you measure 2 ounces of dry thin spaghetti pasta?
I tried the size of a quarter and a juice bottle with a long neck. When I cook half of what I measure as 2 ounces it is enough for me. Two ounces according to the quarter theory makes a mountain of pasta. I am thinking maybe there is a difference between the pas... | When you make spaghetti, pay attention to the size of the bundle before cooking and then pay attention to whether it makes the desired amount, so that you get used to the correct sized bundle for the pasta you are using. As you note, different pasta may have different thickness and length so the size of the bundle migh... |
Extra-thick pasta machine for udon noodles?
I enjoy making udon noodles occasionally. But the main point of labor & annoyance is hand-cutting the noodles. I would really like a pasta-maker that is thick enough to cut out square udon noodles. Issue is that udon is a particualrly thick noodle so I don't think most simpl... | I would suggest a chitarra. It is used to make a pasta typical to the Abruzzo region of Italy. I use mine also for udon and ramen noodles. It creates a rectangular shaped pasta...you can control the thickness with your roller, then cut on the chitarra. |
My bowl cracked when I poured hot soup into it - what happened?
I was preparing a bowl of Ramen Noodles, and rather than use a ladle decided to just pour the soup directly into an old ceramic bowl (at least 10 years old).
Suddenly, the soup starts to spill out of it, and I look and see a long crack leading from the ri... | Your bowl broke because of thermal fracturing.
https://en.wikipedia.org/wiki/Thermal_fracturing_in_glass
Thermal fracturing in glass occurs when a sufficient temperature
differential is created within glass.[1] As a warmed area expands or a
cooled area contracts, stress forces develop, potentially leading to
fracture.... |
Large kitchen scale shows very inaccurate results for large masses
I have a three different huge kitchen (?) scales with accuracy / being able to measure stuff to up to 200 kg / 440 lb.
When I compare the results, for first two scales they're:
comparable or identical (+/- 0 to 0.5 kg) for 0-100 kg range,
comparable (... | What you're observing matches my experience for inaccurate electronic scales. Inaccuracy is more severe at higher weights. Usually this is because the inaccuracy is progressive; the scale is, for example, 2% inaccurate. At low weights that's hard to observe because it's smaller that the scale's own precision limitat... |
When do bananas go bad?
When do bananas become unsafe for eating? Is it when they turn brown? Or black? Not for recipes, but for straight eating. Also, does the peel color even matter if the inside of the banana is still more or less okay? If a banana is green with brown/black spots, does that say anything bad about t... | (Note: this is for Cavendish bananas, the main banana sold in the United States; I don’t know if this is true for other banana varieties)
As a banana ripens, it becomes sweeter and softer.
When is best to eat it directly is a matter of personal preference. I know people who eat them when yellow or even green. I prefe... |
Is the red substance leaking out of the ham bone blood or marrow?
We had already eaten the ham and I was boiling the bone for soup. I noticed a red substance oozing out of a hole in the cooking bone. There did not appear to be a large vein near the hole, so I would like to know if this was bone marrow or blood. | From the information you have given, I am almost certain that what you are describing is the bone marrow, found inside the pig equivalent of the femur bone. The bone marrow of pork has a very rich and meaty flavor and described as greasy/fatty by some. Its a delicacy, some people even eat bone marrow as a main dish, li... |
Herb drying question
I picked fresh oregano, rosemary and purple basil. I placed them in a dark room with a oil heater set to high and a oscillating fan blowing is in the room as well. The heat was on for 4 days, then turned off. The herbs stayed in the room to dry for 3 additional weeks. They all smelled wonderful at... | If they were not dry, and they smelled bad when checked, they are not going to get better - toss them, do better next time.
It's hard to know how an uncontrolled environment drying will work out unless you have experience using that particular system in similar weather patterns - it's aways advisable to pop product you... |
What are the black little seeds in my chia?
Regardless of where I procure my chia seeds, I always find, mixed with them, some quantity of smaller and darker seeds which don't seem to be chia.
These seeds are black (noticeably darker than the dark-gray chia seeds) and lentil-shaped, about 1mm in diameter. They don't ge... | null |
Can I save my vinegar soaked caraway seeds?
I prepared some quick-pickled onions (the variety that you only keep in the fridge for a few days) and used a "boil the vinegar then pour it over" method. I accidentally dropped about 40g of black caraway seeds into the brine due to my spice container malfunctioning. Due to ... | Rinse them in a few changes of water and then dry them throughly in a warm/dry location; they should be fine. If you happen to have a standing pilot oven (old-fashioned these days) that works well for drying things.
You can blot most of the water out with a towel. The main issue is to get them throughly dry, so they do... |
Why are beans I soak myself always smaller than canned?
I've taken to buying bags of dried garbanzo beans instead of canned, however, no matter how long I soak them, they never expand to be as large as the canned, pre-cooked variety. This means when I try to roast them according to most of the recipes I find, they end... | Dried beans swell when soaked, and swell further when cooked. Your question implies that you are only soaking, not cooking the dried beans - which would both mean they would not get as large as the cooked canned ones, and that they would presumably roast differently than the cooked canned ones.
I employ the difference ... |
How do you prevent ice crystals from developing in your ice cream?
So I heat and whisk some cream with egg yolks, sugar, and lemon juice in a water bath until thick, whip the rest of the cream, mix the two together and put it into a freezer. After five or so hours I take it out of the freezer and it's done. It's the r... | The key points of avoiding the formation of ice crystals are primarily dependent to the speed of the freezing and the amount of agitation. Commercial batch freezers have more powerful compressors that only take 12-15 minutes to complete the process, while ice cream machines for home use tend to take 45-60 minutes. Also... |
Can biscuit dough be left out at room temperature before baking?
I have an event I've volunteered to bring biscuits to. I'm making kimchi cheddar biscuits (baking powder, baking soda, buttermilk are the leavening ingredients I believe). The recipe says to freeze the biscuit dough for an hour before baking.
I can eithe... | The purpose of freezing biscuits before baking is to make sure that the layers of fat are nice and hard, and don't have a chance to soak into the flour before they start steaming and pushing the layers apart. If your dough is sitting for an hour or more at room temperature (or warmer), you risk them being doughy and/o... |
How to reduce the taste of tomato in a tomato sauce?
I did butter chicken for the first time. It was good but I felt that the tomato sauce had too much tomato flavour.
The sauce was made of tomato passata and liquid cream (and what remained from the marinade of the chicken, it was very little).
What should I do to red... | I think you should look for a different recipe or tomato component.
After a quick look around, I found some differences in the tomato components used. Some recipes are using passata, some are using tomato purees and some chopped canned tomatoes.
So if you feel there is too much tomato, I'd suggest trying chopped tomato... |
Can you shred raw potatoes to make mashed potatoes?
When cooking sous vide, will shredding the potatoes, instead of cubing them, work just as well or could it have unintentional consequences?
Context:
I am trying to improve my mashed potato recipe to get more consistent results. Unfortunately, I don't have a ricer, s... | Shredding the potatoes raw will release too much calcium and disrupt too many cells, similar to pureeing them.
You can definitely give it a try, though the end result will likely have a firmer gelled texture more suitable for latkes or hash browns. On the plus side, you can salvage the results for those uses.
You could... |
How can I determine protein content of random cottage cheeses at home?
I'm currently in the Republic of Georgia, and locals sell farmer cottage cheeses at the markets. These cheeses are albumin-based "nadugi" and casein-based "hacho". No nutritional info is available for them. I would like to measure protein content o... | No, this is not something you can do at home (except if you are Walter White). Here is a good overview of common methods: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7597951/pdf/foods-09-01340.pdf
Below is a chart from page 2 which summarizes the methods:
Table 1. Protein quantification methods—advantages and disadvan... |
How to adequately secure a liquid filling in a piece of pastry?
I mixed peanut butter, chocolate, heavy cream, honey and froze it in an ice cube mold. Then I put those cubes into dough and baked at 180°C for 15 minutes. The dough is great, the filling is good, but all of them leaked:
How can I adequately secure a liq... | Liquid fillings are typically piped into pastries after baking, like with donuts, eclairs, and cream puffs.
The method you used relies on crimping and sealing the dough with a long seam in contrast to a single hole, giving the potential for leakage from a seam failure along the entire length of pastry.
The filling itse... |
why do we use ginger and garlic in meat curry?
Garlic and ginger are a staple in South Asian meat (chicken, beef, goat, lamb, duck, etc.) curries.
I am just wondering, why.
What attributes of garlic and ginger made them essential ingredients for meat curry?
What do they actually improve in meat? Do they remove meaty s... | Ginger can potentially tenderize meat. But the ginger in curries is generally cooked before even adding the meat, which would destroy the enzymes responsible for doing anything like that.
It's commonly held that that ginger (and, less commonly, garlic) mask the smell of raw meat. It would be difficult to draw a princip... |
Lead metal removal/mitigation in old kitchen appliance
I received a brass pepper grinder like this:
Maybe it's a modern reproduction but it certainly has patina and does not look like Pottery Barn. Unfortunately the giver helpfully melted scrap lead and poured some into the base to make it heavier and to keep it from... | On this site, when it comes to questions about food safety we defer to official guidance (overcautious though it may be). In this situation, you won’t find much official guidance, simply because the idea is absurd. Lead has been banned in cookware for (IIRC) more than a century. While creating an epoxy barrier might be... |
Are Brussels Sprouts and Brussel Sprouts the same dish?
Because one implies "Sprouts from Brussels" and the other implies the vegetable that children stereotypically hate. | The veggie is correctly spelled brussels sprouts. I assume spelling it without the "s" is just an error or being unaware of the proper spelling. Wikipedia suggests the vegetable got its name because of its popularity in Brussels, Belgium. So, in a sense, they are "sprouts from Brussels." |
What is the basic difference between beef stew, braised beef and beef curry?
What is the basic difference between beef stew, braised beef and beef curry?
Is there really any difference other than the combination of spices? | Stew and curry both describe broad types of food, that typically contain meat and/or vegetables in a flavorful liquid that may be more or less thick. As you have noted, the difference is one of typical flavours because they are terms associated with different food traditions. They are vague terms that both cover a very... |
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