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When should I add coriander to macaroni and cheese I am fairly new to food connoisseurship, so I have a couple of what may appear to some to be stupid questions. Basically, I am making Macaroni Cheese and Garlic Bread for dinner, and I have some spare dried Coriander leaves. By what method and process is Coriander bes...	This is kind of an subjective question. I have never seen a recipe which adds coriander to mac and cheese, but that doesn't mean you can't add it. I love coriander to a point where I would eat it poached like vegetables in a Japanese shabu-shabu, so I would definitely try. If your coriander is fresh, you can do a coars...
Can you make butter-cream icing with margerine? I want to make a tipsy carrot cake. One where I make a nice sugar pickle with brandy, treacle sugar, powdered ginger and nutmeg. Grate the carrots and let them marinate overnight in the sugar pickle and then add the brew to a pre-mixed bran muffin mix to get carrot cake....	Yes, you most definitely can, and I have done so many times, since I often can't use dairy in cakes. Of course the flavor will be different, since margarine doesn't taste quite like butter. But the texture is fine, and if you're putting flavorings (such as vanilla) in anyways, your frosting should taste quite fine! Not...
Is it possible to substitute banana for the egg when making French toast? I want to make a few slices of banana bread for breakfast, but don't want to have to purchase the flour and make the bread from scratch, so would rather use existing bread already made, however I can find no recipe on the internet which gives in...	Banana bread is actually a kind of cake (quick bread) made from bananas. It is not the same as regular bread, and there is no way to turn regular bread into banana bread, any more than you can turn it into chocolate cake. If you wish to make French toast with bananas, you would still need to use them in addition to the...
Should I boil lentils before adding to curry? I bought some black beluga lentils, i heard that you were supposed to boil them before using them, i want to add them to a curry that will simmer for 2 hours, should i boil them first or just throw them in to the curry?	It is common for dal or curry recipes to involve cooking the lentils separately, and then adding them to a fried spice and/or vegetable base. This is particularly common with long-cooking lentils like brown lentils or chana dal. However, beluga lentils are quick-cooking, done in about 20 minutes. As such, adding them...
Cleaning with baking soda stains? I cooked some ribs and used a baking sheet under my rack. Later I cleaned the greasy bits by soaking the baking sheet and rack in a baking soda solution until the water was gone. Then I added vinegar and scrubbed it. The rack is stainless steel and is doing great. The sheet seems to b...	Aluminum is attacked by alkalies - while lye (typically from automatic dishwasher detergent) is the more common issue, baking soda is a weak alkali and will have the same issue. Other than re-polishing (to physically remove the corroded layer on the surface), I don't think you can "remove" the stain. You can choose to ...
I want to cook brown and white rice together I want to cook brown rice and jasmine rice in the same pot, or normal white rice whatever works better with brown rice. Is it possible to do so without having mushy white rice. I love brown rice i want to mix it up	That is possible, but you need to stage the cooking process. If your preferred cooking method for brown rice takes X minutes and for white Y minutes, start cooking the brown rice as usual, and add the white rice after X-Y minutes. For example (and those numbers may vary depending on your rice and preferences): Brown r...
How long can I store raw red meat at -16 celcius? So I have a small freezing section in my fridge that reaches -16 celcius (according to my food thermometer). Recommended storage durations are always for -18, but I want to know how long I can store things at -16. Can I safely store raw red meat at this temperature, an...	It seems that the situation is not discussed much in English-speaking sources. But in Europe, freezers with differently-graded compartments are available. So I was able to find a German-speaking source, https://www.gefriertruhen.org/bedeutung-der-gefrierfach-sterne/. no stars, or 3 to -4 C: 1-2 days 1 star, or -6 to -...
How can I safely store garlic and ginger in oil without preservatives? Storing garlic, ginger and certain other vegetables etc. in oil is a well documented botulism risk if preservatives are not added. As a consequence, I always make my pastes fresh immediately before use. I have considered freezing them, but due to t...	According to these CDC guidelines regarding botulism, storing fresh garlic in oil in the refrigerator is safe for up to 4 days. Very little information is available about fresh ginger in oil, but there seems to be little reason to assume it would develop botulism faster than garlic in oil, or that there is some relatio...
What is the difference between castor, confectionary and icing sugar? I see these labels used and was wondering what exactly they mean?	These are the British names for different grades of granulated sugar. Castor/Caster Sugar is a granulated sugar with crystals around 0.2mm in size. It is equivalent to Superfine or "Baker's" granulated sugar in the US. Icing Sugar is granulated sugar that has been pounded to a fine powder (50μm grain size), sometimes ...
Can I reprocess jars that have sealed? We lost track of the venting time but since it was a strong heavy steam, husband put the weight on. Regulating the jiggles was hard to do and finally we just turned the heat off. Thinking to start over. We opened up the canner after it set an hour. Opened it, pulled the jars out...	Official advice (which is the only sort here on food safety issues) is to empty, and repack into a clean jar with a new lid. But why? It sealed, and I'm going to process it more? Because the processing times published are (usually) based on the hot jars being packed with hot food, not room temperature jars of food bein...
Cooking rice in bulk and adding to stew for weekday meals I usually cook a stew of some kind on a Sunday, put it in a container in the fridge, I then eat it for an evening meal during the rest of the week up to Friday or Saturday. Each weekday evening I cook a portion of brown rice and once cooked I add it to the stew...	I'd freeze it instead; prepare individual portions. You could use freezer bags or plastic containers. In my experience, rice starts to go bad (mostly texture and taste) after 2 days.
Can I place an induction cooktop on a 3/4-inch wood cutting board on top of a metal gas stove? The cutting board is large and covers the top of the stove but not the side and back metal strips. Will this interfere with the use of the cooktop? Is it dangerous? Should I just remove all metal from around the induction co...	I put my portable induction single burner stove unit on top of a breadboard on my stove w/ no problems. However, I have now switched to a large stainless steel cookie sheet (in case someone accidentally lit the burner on the stove.)
Why doesn't Greek cuisine use a lot of spices, compared to neighbors? According to what I know almost all countries in the Mediterranean which surround Greece use a lot of spices in their cuisine. Greece itself has been occupied by such countries for hundreds of years. There has always been trade and travel between Gr...	The question of "why not" is difficult to answer definitively, or really at all. We can't ask folks 2000 years ago why they didn't care about cumin. However, there are some historical impacts on Greek cuisine that bear on this, so let's explore them: You mention Turkey, Syria, and Lebanon as Greek neighbors. But co...
What's the best way to remove melted plastic from a glass cooktop? We have a glass/ceramic electric cooktop (standard, not induction). A couple nights ago one of us bumped the knob and turned it on without noticing. This caused a plastic bag touching the electric burner to melt onto it. I scraped off most of the pl...	Been there done that… First, make sure that the cook top is cold, this will solidify the plastic again and make it come off easier. Then use a scraper for glass cooktops - the kind with the razor blade. (I always have a pack of old fashioned razor blades in the kitchen, but the scraper thingy is a bit easier to grab an...
Garlic with the olives... what happened? Something strange (but nice) happened and I hope someone can explain. Here is the story: I had a glass jar of olives (Kalamata Pitted). They come in a "brine" with the ingredients listed as Kalamata Olives, Water, Salt, Vinegar, Extra Virgin Olive Oil. I had some extra garlic...	Garlic has an enzyme called alliinase that converts sulphur-containing compounds in the garlic into forms that your taste receptors recognise as hot or spicy (alliin > allicin & diallyl disulfide, other compounds). The alliinase is released and becomes active when the cells in the bulb are disrupted by cutting, choppin...
Baking muffins filled with cream cheese frosting instead of cream cheese filling I wanted to make 'stuffed' carrot cake muffins. I checked a few recipes, like (carrot cake muffins with cream cheese filling), (stuffed carrot cake muffins) or (carrot cheesecake muffins), just to follow methodology of the filling part, a...	It took me some time. I did a baking experiment and decided to bake Cream Cheese filled Carrot Cake Muffins. Half of the muffins filled with cream cheese filling and the other half with cream cheese frosting. What I found curious about this filling (not frosting), is one of the 3 ingredients it has: flour. The ending r...
Is there a known point of origin for Brined Cheeses? Heavily brined cheeses, such as feta, akkawi, haloumi, and sirene are popular throughout the Eastern Mediterranean and the Middle East. It is difficult, however, to find good information on where the practice of submerging cheese in brine originated. It seems to ha...	Archaeologists have evidence of salt used as a preservative for at least 8000 years, and in locations around the world with widely varying temperatures and humidity. The ubiquity of salt, simplicity of the chemical process, and necessity of preserving food have lead to the same techniques (e.g. dry salting, salt and sm...
Can you make extracts faster by heating the alcohol? I tried making cherry extract recently by storing cherries and vodka in a jar, but after 2 weeks, it was more like cherry flavored vodka than extract. Some extract recipes I've seen suggest letting the extract sit for 5 weeks to a year. I don't have the patience to ...	Vanilla (a spice) is different to fruit in that it's a very concentrated flavour to start with. Cherries aren't that concentrated. Eating a handful of cherries is normal, but eating a vanilla pod would be overpowering in its flavour. The strength of flavour you get out is (very approximately) proportional to the str...
How safe and durable is commercial meat packaging when exposed to alkaline and acidic marinades? This question is born more out of sheer laziness than curiosity, but preparing two marinaded meat dishes the other day (Char Su pork and pork vindaloo), it struck me that I could have saved myself a lot of washing up if I ...	Low and high density polyethylene (PE) and polypropylene (PP) are the two common plastics used in food packaging and food storage containers. Your Ziploc/Rubbermaid etc. containers and bags are chemically identical to most flexible packaging materials used for meat. Polystyrene (PS) in the both the extruded foam and ri...
What specific vegetables, variables, or other things can I add to food to make it less greasy My mother is bringing home Kevins Seafood. If u don't know what it is know that its fried fish thats very, very greasy. I was thinking about making some potato salad to go with the fish. I could even make something with toma...	There is no way to actually reduce the oil content (though, in reality, it is probably less than you think), but often acidic accompaniments are served with high fat or rich foods, to cut the perception of "greasiness" and clean the palate. Tomatoes are a good idea, as is a salad, especially with a vinegar based dress...
How do I fix over-salted dry brined chicken wings? I am dry brining chicken wings for the first time. I used fine sea salt instead of coarse kosher salt to dry brine my chicken wings. I also used baking powder. 1 tsp of each per pound of chicken. The wings are cut and separated into drums and wings, the drums being si...	What can I do to reduce the salt levels in chicken at this point? Can I soak them in cold water to draw out some salt? Yes. Use plain water and cover the wings, stirring to agitate and changing water every 5 minutes or so to maintain the sodium concentration gradient, and test cook a batch for taste after each water ...
Can I substitute sambucca in my pie crust instead of vodka? I accidentally put sambucca in my pie crust instead of vodka. Will it ruin the taste of my pie crust	It will add a taste of sambuca (as opposed to vodka's neutral flavour) and lots of sugar, which might affect the texture of the pastry a little. But if the dough came together and felt normal it should still bake decently. The vodka's role in the recipe is to reduce gluten formation, and the alcohol in the sambucca mea...
How can I turn the leftovers of my Sunday chicken roast into potted meat? I remember when I was a young boy my grandmother used to make potted meat and I absolutely loved it. It must be about thirty-five years ago now since the last time I tasted it, and the product can no longer be purchased in supermarkets, but it i...	I guess the question here is really ‘are you just trying to recreate the flavor and texture’ or ‘are you trying to do this for food preservation’? Because unfortunately, those basic instructions you gave wouldn’t be considered to be shelf stable. I’ve done similar things in the past, and kept it in the fridge for up to...
What is the best way to approach thermos cooking? I have a series of hard days in my near future. I want to prepare quick and easy lunches. I have the idea of taking lentils putting them trough a blender to get lentil flour. If you add the lentil flour to a thermos flask add salt and spices and add boiling water. Coul...	In general, when using a thermal cooker, the basic procedure is this: Start some water boiling Bring your soup base to a boil (separately) Pour the boiled water into your insulated flask Make your soup and let it boil for a few minutes (fully cook any meat, typically, but not more than 5 minutes) Dump the water out of...
Yoghurt starter says to make the yoghurt at 20C/68F. What's different about it instead of the usual 43C/110F? Yoghurt starter says to make the yoghurt at 20C/68F. What's different about it instead of the usual 43C/110F? Does the incubating temperature depend on the type of starter?	Yes, it certainly depends on the type of starter. Just like penguins and cockatoos prefer different environments, most bacterial strains have a specific environment in which they thrive. Going slightly away from the optimal conditions will result in lower quality, since it will shift the microbial balance in your yogur...
What can you do with leftover corn husks? We made tamales today, and had a lot of corn husks left over. Any suggestions on how they can be used?	Options: Traditional: line the bottom of the tamale steamer basket with them. Modern: Steam something else in them, like halibut. Marie Kondo: Compost them.
What liquid should I use in a mango curry? I want to make a curry using mango (frozen as there aren't any fresh mangos where I live). I usually use tomato puree for curries, but I am never happy with the result. Even after simmering for two hours with generous amounts of spices bloomed in oil it still just ends up tas...	If you want a curry to taste strongly of mango then the liquid you should use is...mango. Eaten by itself mango is very flavorful, especially when fresh and ripe, the frozen mango I've used is not that strong and can be overpowered by other flavors. So start with mango as the base, and add other liquids like stock, yog...
"Room temperature" and "cool, dry place" -- are there actual temperatures associated with these canned phrases? When a product says "refrigerate" or "freeze", the temperature they're asking you to keep it at is not a mystery -- most refrigerators and freezers maintain an expected temperature range. But other products ...	"Room temperature" as used for testing, analysis, and validation purposes generally falls within the range of 65F-75F (18C-24C). Published research will typically specify temperature ranges used. Both the FDA Food Code (2017) and Canadian Food Retail and Food Services Code (2016), providing guidelines for inspection ac...
What is the shelf life of dried lotus seeds? Since the Mooncake festival is coming. I am thinking of making Mooncakes with some dried lotus seeds I bought a year ago. Could they still be safe to eat?	Since bacteria and other pathogens can't really grow where there is no water, dried seeds and other dried items will remain safe to eat for quite a while. However, how tasty they will be depends on the quality of the seeds and how they were stored. Seeds can go stale and lose flavor over time, or the fats in them can b...
Is there any benefit in adding egg to a durum semolina pasta? I'll be extruding pasta this weekend to use in a constructed food. I have good durum semolina but I'm wondering is whether adding egg will increase the overall strength of the macaroni and spaghetti. I understand that egg is often used when the protein cont...	Off the top of my head, the albumin should assist with holding it together while fresh, though the yolk fat may interfere with gluten linking. I'd imagine an end result similar to spaetzle with a softer chew than durum-only pasta. There's a resource regarding egg use in pastas, specifically mentioning albumin/yolk rati...
What is a safe amount of juniper? I have some berries of alpine juniper. I read that in big quantities they can be toxic. So for the moment I tried them in small amounts. Last time I took a couple of pinches, about ten berries, I crushed them I threw away the peels, mixed the rest with the food and cooked everything. ...	All juniper berries contain thujone, which is the primary source of toxicity concern. Thujone is psycoactive in minute quantities, but in larger ones is a convulsant and disruptor of the digestive system. Different varieties of juniper have different concentrations of thujone and other chemicals (like sabinylacetate)...
Why are canned beans softer than the ones I soak myself? I've been experimenting with making my own hummus from both canned and dried beans that I soak and cook myself, and the canned ones inevitably come out creamier and blend more smoothly. Does anyone know what the "magic" is that makes the difference? Thanks!	Since it sounds like your goal is just to make creamy/smooth hummus, not necessarily to exactly duplicate canned beans, I'd suggest soaking with salt and baking soda (15g salt and 5g baking soda per liter of water is a good starting point; be sure to rinse before cooking). Baking soda alone will improve texture, but if...
Crack at the bottom of bread During the last weeks I have repeatedly failed to get a decent bread out of the oven and most of them shared a prominent characteristic: a crack or tear at the bottom as shown (image shows the underside): This happened with various recipes but all of them used dry yeast as you get it in G...	Based on the yeast being weeks old from purchase, I'd agree that the issue was caused by underproofing due to age of yeast reducing viability. Ideally you'd get a new packet of yeast, though the same old yeast can still be used by 1) adding additional yeast to account for reduced viability, or 2) gently nursing the yea...
Can I freeze quince fruits before making jelly? I have recently unexpectedly acquired a decent harvest of quinces. I would like to make these into jelly, but don't have time right now. Can I freeze the quinces for a few months and then use them to make the jelly later? If so, should I freeze them whole or prepared in...	Quinces have similar storage properties as apples. This means storing them in the fridge at temperatures slightly above freezing and with high humidity will easily allow you to keep them for several weeks. If you have too many to put them in the fridge, keeping them in a cool, unheated basement or cellar will also work...
Seasoning ceramic pan just gets sticky I have a set of Caraway ceramic pans which started out fantastic. One of them has completely lost its nonstick coating now and I’m trying to season it to regain some nonstick back. I cleaned the pan well with soap and warm water and there are no scratches or baked on food residue...	Ceramic coated cookware should not be seasoned. You'll note that on the Caraway site, in the "Before Cooking" section, it reads: 3 SKIP THE SEASONING Ceramic comes naturally non-stick, so no need to season your pan beyond a dash of oil. While there are food bloggers that, I'm not aware of any manufacturers of pans th...
How do you prevent your spongecake from shrinking radially? How do you prevent your spongecake from shrinking radially? I mean I have a smaller mold so I just put the cake there to do away with any gaps (I then pour a liquid over it that cools down to become mousse of sort, that's why I don't want gaps). But what if I...	The issue is caused by heat distribution from the pan and oven to the centre of the cake compared to the outside edges. The edges have much more surface contact with the pan to cook and set sooner, and as they pull away from the pan more surface area is exposed to oven air for more moisture loss while you wait for the ...
Where to find missing pages from "The Spice Cookbook"? I purchased The Spice Cookbook by Lillie Stuckley at a thrift shop. Awesome book, but it's in bad shape and is missing a few pages.. How can I find them? Without buying a whole new copy?	Borrow it from The Internet Archive, or from your local library, and copy out the missing pages.
Can the dumming step of biryani be skipped by pressure cooking biryani rice and chicken separately and mixing them after cooling? Although I figured out the right amount of water and salt for making biryani, at times, it still gets messed up if the amount of water in the cooked chicken is too high or if the rice cooki...	I don’t know it’s regional differences in how it’s prepared, or just simplifying the preparation for lazy English speakers, but I’ve seen plenty of recipes where biriyani is layered after cooking the meat and rice separately… but it’s done while they’re still hot, not after they’ve cooled. I would suggest trying it onc...
Garlic paste vs whole garlic for long braise I have fresh garlic paste on hand I'd like to substitute for whole garlic in a braise (chicken adobo). The estimated braising time is 30 - 40 minutes. My concern is that due to the insane amount of surface area exposed in the garlic paste, the garlicky flavor will all but h...	You're right to be concerned. Garlic paste does generally cook off a lot faster than whole, minced, or sliced garlic, and could become bland after 40 minutes of cooking. Given the long braise, my suggestion would be to figure out a way to introduce the garlic paste later in the cooking ... say, 15 minutes before the ...
Do foamed eggs whites thicken liquid in a batter? Do foamed eggs whites, folded into a batter including some liquid, contribute to the thickening of that liquid? A class of English 'puddings' are those derived from 'lemon surprise pudding'. In these baked puddings a sponge forms on top and a flavored custard below. He...	The egg white foam has an effect on holding the whole mass together. In a normal custard, you have a fine network of bound proteins, with an emulsion of fats in water being trapped in that network. In a custard with foamed egg whites folded in, you get a more complicated network of proteins, in which the egg whites par...
Why remove blossom ends for canned tomatoes / marinara sauce? I was looking at recipes for canning marinara sauce and the Ball jar's recipe notes to remove the blossom end from the tomatoes. In trying to search for the rationale I couldn't find anything. The way I've been preparing tomatoes for canning is to skin the...	Ultimately the only way you're going to find out is to write Ball and ask. The recipe is strange in several ways, and atypical of canned tomato sauce recipes in general. For example, most canned sauce recipes have you peel the tomatoes first before cooking them with the aromatics; filtering them after saucing them is ...
What veggies give the best results in a mirepoix? I want to make consomme. I think I have the general theory down. Im just wondering what veggies works best in the mirepoix, and in what way they should be chopped? I wonder if the French tradition teaches something specific in this regard?	Do you mean mirepoix? The standard combination is 2 parts onion to 1 part each of carrot and celery. See that linked Wikipedia article for alternatives and the related sofrito and Cajun "holy trinity".
Can I cook Tandoori chicken, chicken kebab, grilled chicken, and barbecue chicken on the gas stove? Suppose I change the spice mixes for those four types of nearly identical recipes. All these items are generally cooked either in an earth oven or on charcoal. Can I cook them on a gas stove? If so, apart from changing ...	The spicing is a red-herring. It doesn't matter all that much for your question. Aside from the kabab, all can be cooked in the oven, and finished on a grill pan on the stove top....or a regular cast iron pan, if you don't care about grill marks. The kebab can be cooked entirely on the grill pan. While you won't ge...
Can you save canning jars after you've realized they've been improperly sealed for a month? My family decided to can pasta sauce, salsa and whole tomatoes about a month ago. A few days ago I was talking with a friend about how we canned our sauces, and they told me it wasn't safe and that we didn't boil or sanitize e...	Food spoils, glass doesn't, so as long as the jars are cleaned thoroughly they are perfectly safe to use. If you are very concerned then you could sterilize them as well using a bleach solution, or by using heat, there is no reason to throw them away.
Is this process of canning jars safe? Recently my MIL came over to show my husband and I how to do some canning. We made diced tomatoes, salsa and pasta sauce. We cooked the diced tomatoes, placed in jars and put in water bath. We did the same with the salsa. We realized though, that the water in the water bath was on...	No, it is not. Diced tomatoes and tomato sauce can be low-acidity foods, Nearly all recipes call for adding an acid. Without adding an acid and proper processing of jars, you risk botulism and a few other toxins. They can be canned in a water bath (if acidified below pH 4.6) or pressure canner (if not). Follow the reci...
Can you can items using a deep frier instead of a pressure canner? In this question about canning safety, the answer states that the only safe way to can low-acid foods is by using a pressure canner, since only they will be able to reach the temperatures required to sterilise the food. However, I can think of another,...	In theory, it may be possible to kill all of the contaminants inside your jars using a deep fryer. However, I would not call it "safe," since there is possibly more risk of getting hurt from hot splattering oil than there would be from improper canning methods. Water at sea-level air pressure boils at 100C. This means ...
Is sugar in syrup necessary? I regularly make syrup from herbs (mint, lemon leaf, basil, etc.), usually with the following recipe: 1l water, 500g sugar, boil, let it cool to 70°C, add herbs, let it seep a day, strain it, add lemonic acid + some preservative, boil again and bottle. What is the role of sugar in this syr...	As you said, syrup is sugar with some water and some flavorings, in your case herbs. It is frequently used as a concentrate for flavored drinks. If you instead boil herbs in water, you are not making syrup, you are making simple herbal tea. So, the consequences will be taste. People enjoy drinking sugared water, and t...
How can I improve my noodle soup? I boiled one chicken breast in three litres of water with three medium-sized raw onions, two teaspoons of ginger powder, two teaspoons of dried garlic flakes, 10–15 whole black peppers, two table spoons of canola oil, and three teaspoons of salt. After boiling for almost 35 minutes, t...	Chicken breast is bland; you won't get much flavour out of it. There are a couple of things you can do : Roast the chicken and onions before to add some depth, you could also use some tomato paste (cut the onion and mix with the tomato paste); add some more vegetables like carrots, celery, shallots or whole garlic head...
Should pasteurizing homemade hazelnut spread and storing it in a sterilized container keep it fresh as long as Nutella? I consider making a Nutella-like spread on my own, seeing how it would be much cheaper and also could be made to contain more hazelnuts and less (non-palm) vegetable oil or sugar. Looking at Nutella'...	In short: your recipe for a heated hazelnut spread is safe. The previous question and answers did not address the effect of water activity (Aw) on microorganism growth and safety. The added water in conjunction with the sugar and added protein were the root cause of mould growth in that scenario. In most foods, the wat...
Alternative Flours Tortillas Trying to duplicate mom's fluffy soft all purpose flour tortillas but I want to use Chickpea + oat flour mix. I can't find a recipe with this combination which uses the same ingredients and methods as regular flour tortillas, and my efforts haven't produced the desired affect. Any solution...	This is because your plan is contradictory - the flours you have chosen are not suitable to producing a fluffy tortilla. The largest problem is that your flours don't contain gluten. Without gluten, you can't get a fluffy dough that holds the miniature air bubbles contained in wheat flour doughs. The second problem is ...
Knowing temperature in oven with no preheat indicator My college apartment is furnished with pretty basic appliances and the oven has just a knob to set the temperature, an indication light to show that it's on, and a switch to turn the oven light on and off. I've only used digital ovens that beeped when the set tempe...	You don't mention if it is an gas or an electric oven, but if it is the latter, there is generally an easy way to tell if the oven is up to temperature without a thermometer. Give the oven about 10-15 minutes to heat up then rotate the temperature dial back and forward a few degrees (decreasing and increasing the tempe...
What is the correct way to use plastic wrap? There seems to be two different ways of storing food in bowls with plastic wrap between countries (Saran wrap, Cling film etc). Method 1 is to stretch the film tightly over the opening of the container, leaving an air gap between the food and the film inside the container. ...	Method 1 will usually allow for a water-tight seal along the container-film interface, good for when you expect sloshing of liquid contents. It'll also slow down cooling of contents in a refrigerator as the headspace forms an insulating layer - instead of a food<>cold air heat transfer interface, you'll have: food<>war...
Food safety when making Koji rice / kojikin I want to understand the process by which koji rice is not effected by Bacillus Cereus et.al. The basic instructions for fermenting your own koji rice is: Steam rice Let it cool to around 35℃ Inoculate with Aspergillus Oryzae Keep the rice warm (34-36℃) for ~5 days Occasio...	The biochemical processes for A. oryzae inhibiting the growth of B. cereus involves the production of a range of metabolites that exert antimicrobial properties [1,2,3,4]: "The exAP-AO17 protein strongly inhibited pathogenic microbial strains, including pathogenic fungi, Fusarium moniliform var. subglutinans and Colle...
How to make a gratin dauphinois stay together? I cooked a gratin dauphinois: basically sliced potatoes covered with a mixture of cream and milk baked in an oven for about an hour. The taste was good, the texture of the potatoes was good, but the dish did not stay together. When cutting a piece of the dish, I barely ma...	A few suggestions: Before the final cooking in the oven (in the method I use, the sliced potatoes are first boiled with cream and milk before being assembled in the dish), place in the fridge with a weight on top to compress the potatoes a little. Cook (perhaps leave off any cheese you'd put on top) fully, store over...
What baking sheet material(s) are best, and at least safe, in temperatures up to 550 (°F) degrees? My oven goes up to 550 Fahrenheit degrees and it seems the sheets I've found so far are safe up to 500-450°F. Are there concerns with potential chemical releases that buyers should be familiar with if cooking at 450-550°...	Most good plain aluminum baking sheet will survive high temperatures like that, that's what restaurant use, they can take a beating, will last forever. for example : https://www.bonappetit.com/story/just-buy-it-sheet-pan Don't get a non-stick baking sheet. If you really need something that will go to very high temperat...
What is the function of this tool of my scissors? What is the function of this part of my scizors.	This feature is described as a bottle/jar opener on a product page for shears that look like yours from the photo: Source: Royal Norfolk via DollarTree: "Also, has bottle/jar opener inset on the handle for added convenience." Looking at other available scissors with this type of feature, the manufacturers describe it...
Can you successfully use a wet filling with hot water pastry? Having recently discovered the delights of home-baked hot water pastry (it is easy to make and absolutely delicious), I'm looking to use this with a chicken and white sauce filling. Traditionally this pastry is used with dry fillings such as sausage meat et...	In short: Yes, with some easy modifications for more safety margin: blind bake the bottom with egg wash, coat the inside surfaces with melted shortening/lard/clarified butter and allow to cool before filling, add extra gelatin to the filling, dust the inside with a bit of corn or rice starch, or gelatin or all of them...
Alternative to plain chocolate in pot de creme Pot de creme, a semi-set dessert consisting of double cream, sugar and chocolate, is traditionally made with dark, bitter chocolate. I have one family member who hates dark chocolate, but I'd like to make this with milk chocolate for them instead. To my palate, using crea...	Food and Wine says to use mostly milk chocolate, with a little dark chocolate for balance.
Could overfrying and/or undersimmering the Spanish rice have caused it to develop a cardboard-like taste and a pungent odour? Growing up, my mother always made me one of my favourite treats, which was arroz Guizado, or Spanish fried rice. It was the only kind I had ever tasted up until I was around eleven or twelve. W...	The simple explanation is that your mother regularly burned the rice. That would cause all of the off flavors you mentioned. The fact that she says it should be "really dark" would indicate that it was. She may have burned the onions as well. Mexican tomato rice is often heavily fried before boiling. However, it do...
This dal makhani recipe has two water discard steps. Any idea why? I’m following the dal makhani recipe by Dishoom in London. The recipe has two steps where the water the lentils are in is discarded and replaced with fresh water. The first is the water the lentils are soaked in prior to cooking, which is a common step...	It's probably worth following that recipe as written at least to start with, but in general it's not necessary and may not be desirable to discard all of the cooking water. This recipe discards the soaking water, but drains and retains the cooking water so some can be added back in. This one seems to use all the cook...
Why do metal utensils scrape teflon pans more than wooden? It is said metal utensils scrape teflon coated non-stick pans and should not be used on them. All sources I found say just that. But when my metal utensil doesn't have sharp edges and I am not pressing on it with more strength than a wooden one, why should I u...	Metal is a lot harder than wood, which means when it hits another surface, it won't deform on a microscopic level the way wood does. This means that, while a wood utensil rubbing against a nonstick pan will get compressed a bit, the metal utensil will rather cause the nonstick surface to get compressed, which results i...
Preserving beef stock concentrate I've been looking for the most convenient way to preserve stock at room temperature. It seems that Bovril preserves just containing a 14% of salt, while every powdered product contains 50% of salt. I was wondering why so much salt is needed for powdered stock and if it's safe to try t...	If you are starting with your own beef stock, the best way to preserve it long term is to freeze it. If you are lacking on freezer space, reduce it by half...or even three quarters, then freeze. You can add the water back when you thaw and use. If you concentrate it a lot, you can even freeze in ice cube trays for co...
When whipping cream, what is “custard-like consistency”? I have a 1934 Borden pamphlet with a recipe for Frozen Egg Nog. The directions say to “whip [½ cup whipping] cream to custard-like consistency” before folding it into the mixture as the final step. Not only have I never seen this phrasing before for whipping cr...	The answer appears in another Borden cook book, the ca. 1942 This is My Book of Magic Recipes on page 3 under “Hints for making Ice Cream in your Automatic Refrigerator”: Whip heavy cream to a foamy, fluffy thickness—not until stiff. Cream is of a thick, custard-like consistency when whipped enough. The same terminol...
Sifted rye flour bread why is syrup needed There is a tasty recipe for bread "rågsiktskakor" with sifted rye flour, butter, milk, syrup, yeast and spices. I am wondering why syrup is needed, is the sugar in the milk not enough for the yeast? What would change besides maybe the taste without the syrup?	The yeast feeds on the flour (after it has been broken down to sugar), not on the lactose in the milk. Too much added sugar even inhibits the yeast - although there are very few bread recipes which go into that range, maybe some richer brioches and pannetones. Sugar is added to bread for taste and texture - and I will ...
For smash burger patties, are you supposed to wait until the meat releases from the pan before you flip it? This is what I've read about stainless steel pans: You are supposed to preheat the pan up to the Leidenfrost point (379 ℉ / 193 ℃). You can test that the pan has reached the Leidenfrost point by throwing a bit ...	don't put any oil in the pan because I read that you don't need oil if you're using 80/20 ground beef This is your problem. Stainless steel is one of the stickiest kinds of pan there are. You always need sufficient oil with it, the fat in the patties is nowhere near enough to let them release. The Leidenfrost is only ...
Do modern food stores have a code for "this package of ham was from a bad pig"? I have noticed that sometimes, something like a package of ham slices will be heavily rebated. You can buy several at once for a much smaller price than usual. Even though the product is normally expensive. I'm not talking about the expira...	At distribution level products can have varying quality grades and corresponding prices, and stores may purchase both higher and lower grades for sale - though it's common that the packaged-for-retail units will be higher quality in terms of uniformity and appearance, while the lower quality units are sold in larger bu...
Is a polypropylene container safe for sous vide use? I have recently purchased a 10 litre semi-opaque (grey) plastic container which appears to be ideal for sous vide cooking. It was sold as food grade, freezer & microwave safe, and has all the relevant marks on the bottom to confirm this rating. It is manufactured fr...	Polypropylene is fine for use up to (or even past) boiling temperatures. I scald milk for yogurt by steaming it in used PP5 yogurt containers. Indeed, this list rates PC as 10°C lower service (90-125°C) than PP (100-130°C), or basically equivalent for "high heat" PC at 100-140°C).
Can I add thick cream to whipping cream to increase fat content and make the whipped cream more stable? In the UK we have double cream which has about 42% fat and whips up beautifully so that its quite stable and can be piped on top of cupcakes and in between cake layers without being squeezed out by the cake layer. I...	It depends on what the "thick cream" actually is. If the cream was made by taking milk (plain or cultured) and then mechanically churning it to a specific consistency - basically making dairy cream with more fat than your double cream - it will work. Any percentage cream or milk is mixable with any other, and you can c...
Do stocks made with less water lack the same flavor as a stock made with lots of water? I am interested in knowing whether there is a difference in flavor between a stock made in a small pot, with just enough room to cover the ingredients, vs a large pot with the same amount of ingredients and double (or more) water. ...	The less water you use the more concentrated the flavor of the stock. Adding lots of water doesn't extract more flavor from the ingredients, it just dilutes it. If you add too much water to the pot you'll have to cook it down much more to concentrate it, there's two effects to this: It will waste energy, therefore mon...
How to dispose large amount of wet sugar? I semi- regularly make my own dried, aged meat. As the first step, I keep it for 24-48 hours in sugar. Sugar sucks water out beautifully and when I'm done with it, it's dripping wet. So I have 10kg of dripping wet sugar that cannot go into compost bin (meat byproduct, not allo...	There are a couple options, in increasing order of effort: Pour it down the sink. Sucrose forms a saturated aqueous solution at ~200 g sucrose per 100 g water at 15C/~60F - for 10 kg of dry sucrose, you'd need a minimum ~5 L tap cold water to dissolve it - without accounting for the water it's already absorbed. You ca...
Is quickly soaking beans or dhal etc. equivalent to an overnight soak? If a recipe calls for beans etc. to be soaked overnight, it is seemingly possible to recreate this process quickly. One method advocated would be to rinse the beans, add to copious amounts of water then boil vigorously for 5 minutes, leaving them t...	I think the only downside of not soaking is that your beans might split open when you cook them (especially if you boil them hard). Soaking them overnight will rehydrate them more "naturally". Soaking them will also let you time the cooking more precisely, if you start from dry, it might take X amount of time, or can t...
Cooking (not baking) adjustments for altitude I currently live at altitude (5,280 ft/1609 m), but I grew up and learned to cook at sea level, so my recipes are written with sea level temperatures and cooking times in mind. This isn't particularly high altitude -- you definitely don't need to do the crazy stuff necessa...	I haven't tried this specifically at altitude, but baking soda does wonders for softening stubborn beans in general. Serious Eats recommends soaking them in it; I've had success with adding a pinch to the cooking water (not so much that it damages the flavor!). On the flip side, make sure you're not adding acidic ingre...
Best mixer for large amounts of scone dough Which is the best mixer to use for large quantities of scone dough? I've researched Spiral mixers and they seem like the best option perhaps. I usually mix everything by hand but I'd like to scale my business and would like to make up to 12 batches at a time. Also with makin...	Based on my professional experience of making 2000 scones* a week for a bakery in Los Angeles: If you're in North America, get a Hobart. They're quite expensive, so your best bet is to shop restaurant resales and auctions for a used one -- they're also very durable. If you're in another country, find your region's eq...
What's the optimal temperature to dry cheese using oven or dehydrator? I want to make a dried cheese powder to use as seasoning and, if possible, extend shelf life and reduce weight. I don't have a freeze dryer so I'll need to use air for that. Problem with using dehydrators for cheese is that above certain temperatur...	Short answer: slow-dry the cheese under refrigeration. Long answer: The cheese protein matrix (casein micelles) relies on a fine balance and arrangement of milk fats finely dispersed in small globules within the protein to maintain its structure [1,2]. Heating the cheese has multiple effects - the fats flow more easily...
Why is Diamond Crystal most usually recommended for kosher salt? In a number of recipes, I see Diamond Crystal recommended as the kosher salt to use. Where I live, only Morton's is available. Is there some superior quality to Diamond Crystal kosher salt that I might not get out of another brand?	Many recipes specify salt measurements by volume, but different brands of salt vary by density. In order to consistently predict the weight of salt used, recipe authors fix the density by fixing the brand. If you want to know whether you can use the brand that's available to you, the answer is yes. You just need to con...
When to put a dry cloth over an electric rice cooker? I have bought a (roughly five litre volume) electric rice cooker that looks like this: Notice the small hole at the top lid, that I suppose is for letting out steam. During cooking, is it ever needed to put a dry cloth to cover the hole? And, if I do put a dry clo...	Very simple: don't cover it at all, ever. There is a reason for the hole being there. It is there to let stuff out! Usually clean steam, but if you loaded the cooker wrong, a bit of mess can come out. Then you should be happy that 1) it is coming out and not interfering with the cooking process inside, and 2) drawing y...
Why do the whipped egg white and syrup for my sorbet not combine? For some fruit sorbet recipes, eg lemon sorbet, the recipe has three fundamental components: a syrup (maybe cooked with lemon zest etc) the juice of your fruit whipped egg whites It is simple: Prepare all three ingredients, allow them to cool down, ca...	Simply whipped eggwhites are not especially stable, and don't have a nice texture. They are OK to be used in some applications, but rarely the best option. Given that you already have syrup here, what I would do is an Italian meringue. For that, you stream the hot syrup (115 C/240F) into the mixer while whipping the eg...
Do electric tea kettles make chlorinated water taste worse than microwaving it? At work I frequently brew my own coffee. I use a "coffee cone," which works very easily when you pour boiling water over the grounds - coffee simply drips through the filter. I am not terribly picky about my coffee. Until recently, I fill...	This has nothing to do with chlorinated water, but some low-quality kettles, especially ones made of plastic, may leach a chlorine-like or plasticky taste (according to commenters in this iFixit thread). You can determine this by boiling spring water (or other non-chlorinated water) in both the microwave and kettle, an...
How much free space do sous vide items need in a water bath? When placing food items in my sous vide bath, often the pouches will rest on the bottom of the bath or against the sides of the container. I've also seen dedicated sous vide magnets used for attaching items to the side of the bath that prevent the bags from ...	Remember, if the food is touching the bottom, or other food, you are, essentially increasing the thickness of the item. That means the time to heat/cook will increase...and dramatically, it is not linear (thickness and heat transfer), it is logarithmic. So, it could take much longer...to the point of being unsafe. S...
What do American chefs mean by "Red pepper flakes"? I see the term "Red pepper flakes" used often by American chefs, but to the European mind this term is very confusing. It could mean flaked and dried: Red chilli (e.g. Kashmiri, Birds Eye etc.) Red pepper (Capsicum) Red pepper (Jalapeno) Other pepper variety (e.g. A...	Per commentary by the OP, apparently what's needed in the answers here is a catalog. American Red Pepper Flakes: Dried and crumbled flakes of cayenne peppers per other answers. Used extensively in general American cuisine as well as Italian-American cuisine. In the US, often substituted for harder to find pepper flak...
My jars sealed, cold packed raw chicken quarts, but canner ran dry towards the end. Can I reprocess within 24 hrs when my new canner arrives? They are bone-in chicken parts, and the jiggler never stopped jiggling. Raw cold packed quart jars. Realized the canner was dry upon removing the lid. They are still sealed 6 hr...	No, they are not safe to re-process. This essentially has become a "can I partially cook foods, cool and then finish cooking" question (such as the linked one). Without the proper cooking time, you can not be certain that pathogenic bacteria have been properly inactivated and they could grow over the intervening time. ...
Adding baking powder to wet instead of dry didn't work. Why not? I was making some banana bread. I didn't have any self-raising flour so made my own by adding baking powder (BP). An unfortunate senior moment saw me add the BP to the wet ingredients instead of into the flour...sigh... I figured it would still work. ...	First, I would point out that it actually did work. You say The final result tastes great Have you ever forgotten the baking powder in a cake completely? It doesn't taste great; it is a stodgy lump, wet and "unbaked". It is nowhere near "great", almost inedible. The baking powder probably worked, and the banana bread...
How would I manipulate this recipe (or another) to make Jäger Bomb flavoured macarons? It's my brother's birthday and he loves Jägermeister so was thinking of making Jäger Bomb flavoured macarons. Red Bull flavoured pastry and Jäger flavoured cream. I saw this recipe: https://www.bbcgoodfood.com/recipes/macarons How ...	Macaron halves aren't pastry, they are a type of meringue, I'm assuming you aren't making pastry too. You can't add red bull to the macaron sides, it will ruin the consistency and you won't get lift. Instead you need to add a flavoring concentrate, and you are in luck because you can actually buy red bull flavoring in ...
How do tamales cook? We just steamed a couple dozen tamales and I'm entirely baffled by the idea that they cook over hours. How? Why? What's happening? I initially figured I could check for doneness with a temperature probe. After less than 30 minutes, the probe read 212 degrees throughout -- and obviously the tamal c...	Cooking isn’t instant. You don’t just bring food to a particular temperature and then the physical reactions have happened and the food is done. Many of the processes happen slowly at the target temperatures. In fact, many of them also happen at room temperature - just way too slowly. In the case of tamales going from...
Dehydrating herbs Can I dehydrate different kinds of herbs on different trays at the same time in my dehydrator? Or, can each tray be a different herb. I am drying sage, oregano, parsley, and thyme.	Yes, there is no issue with that. If you have specific drying times for each herb then I guess you might need to take them out at different times but I can't see it being an issue. At worst they may absorb a little of each others' odours but the effect should be small and not really change the flavour when used in comi...
Why is it that veggies, fruit, and meat need to be salted or sugared when fermented to avoid pathogens, but milk and yogurt don't? Haven't been able to find a clear enough explanation for this. When it comes to fermented milk products like clabber and milk kefir, you don't seem to need to do anything other than in the...	With all fermentation the goal is to create an environment where tasty microbes will thrive and harmful microbes won't. One way to do this is by changing the chemistry or temperature of the environment. Adding a lot of salt will create an environment where only salt tolerant bacteria can thrive. Luckily tasty lactobaci...
How do I make boiled or steamed veggies and meat taste good – without fatty condiments? Oil and frying naturally brings out the flavor. I'm so used to it! But now I can't fry for health reasons and I can't to begin to imagine how to get satisfying results with boiling, stewing and steaming only. It's incredibly bland!...	The basics : salt, spices, herbs, acid. There is an infinite variation of the above components. Most often, you will use acid like lemon/lime juice or vinegar to bring out vegetable flavors. Also, you can also roast vegetables in very little fat like olive oil, you can also experiment with roasted without any fat at al...
My eclair filling is very runny. How do I make it thick enough? I tried this eclair recipe. I bought a pastry bag with a set of nozzles (never used it) and embarked on it. My nozzles were a bit tiny, it turned out, but the real problem was the filling. Boy, was it a mess! It was incredibly runny, it spilled over the n...	This seems to be a mistake in the recipe. I have made a condensed-milk-buttercream a couple of times, and my recipe uses a 3:4 ratio, not 2:3, and I don't even think it was a good pipeable consistency, I used it as a frosting. So, to repair it, cream more butter (I would go for maybe 100 g more), then add the too-runny...
Sous vide timings for different cuts of steak? There are lots of generic guides out there for cooking steak sous vide to different levels of "doneness", but are there any that calculate the timings based on the actual cut of meat? This is particularly relevant as US cuts of meat differ considerably from British ones, ...	Collagen should break down and proteins denature at the same time and temperature no matter what muscle it came from. Of course, the size of the cut is going to affect how the heat makes it into the meat, which is why Baldwin’s guide focuses more on the size and shape of the meat to achieve a specific doneness https://...
Are chemical ice packs as efficient as regular ice? I live in a moderately temporary climate and our fridge freezer does not have an built-in ice maker. I want to rapidly chill food after cooking it sous vide. Would cold water from the tap supplemented with 2 or 3 plastic ice packs (the type used in cool boxes etc.) s...	Those ice packs are full mainly full of water, with dye and some sort of preservative. You can tell they're water because the liquid expands on freezing and only water does that. A given quantity (weight) of ice will take the same amount of heat to melt whether it's in plastic or not. So, apart from a small error from ...
What is the purpose of adding egg when flouring and deep frying chicken? Many recipes (e.g. orange chicken) call for the chicken to be coated in flour, the beaten egg (whole, whole with a dash of milk or just the whites), coated again with flour and then deep fried. The flour can be plain flour, plain flour with corns...	The added egg serves 2 purposes: The albumins form a protein mesh suspending the starch components that also crispens with the starch as they dehydrate along the exterior, The water content generates more steam than the coated food alone, directly at the dredged surface area, that helps expand and puff the above starc...
How to prevent olive oil from forming a single puddle near the edge of my frying pan? The recipes I cook usually use either butter or 1-2 tablespoons of olive oil. With butter, everything is fine and the pan gets an 'even' coating of small droplets of fat. But whenever I use olive oil, it tends to all form a single bi...	Generally this shouldn't be too much of a problem; by moving food around once it is in the pan you will naturally spread the oil across both the food and the pan. You can also use a spatula to spread the oil a little before putting the food in, and tilting the pan to get the oil to run to the far side also helps. If th...
I need to judge whether my bread flour is ok or not. 50LB bag 11 months old The bag was packed tight. It was in standard flour sack and inside a thick cardboard shipping box, there were a few hundred pounds on top of it, on a skid. It was not wrapped in plastic. Mostly the room is pretty dry, but there was humidity in...	It's impossible to say whether the four is safe for certain, given the conditions you describe it is likely fine but there are no guarantees. It's very possible that the flour has simply gotten compacted by the weight on top of it rather than from moisture, if the flour is dry it's much more likely to be safe. A year i...
How do you secure a nozzle on your pastry bag? Ok, so I remade my eclair filling with a 1:1 butter to condensed milk ratio. It was a pain, but it seems I did it! The thing is I don't want my cooking to be a pain, I want it to be enjoyable. The piping certainly wasn't. The filling, even though it was apparently thick e...	I have never run into such trouble. Are you trying to keep the tip on the outside? For work with the same tip, as you have in eclairs, it goes inside the bag. You start by cutting a hole in the bag that is smaller than the tip's upper diameter, then slide it in. Then you fill the bag, knead it, and pipe. If the tip sli...
Is there a distinction between fleur de sel and sel de guérande? On a recent trip to Paris, I wanted to buy some fleur de sel as a gift, but I found nothing that was specifically noted as such. Instead, I found sel de guérande, which largely seems like the same thing? Watching this video, I understand that: La fleur ...	Fleur de sel is a flaky salt (same as Maldon salt). It can be from Guérande or from other sea salt fields. Guérande salt can be any type of sea salt from that region. It can be fine, coarse or Fleur de sel. Anecdotal, I buy coarse grey Guérande salt (still wet) and use it as my main salt, I use it coarse or I grind som...
Best way to sous vide food in large vacuum pouches I know there is no reason not to trim oversized vacuum pouches to fit the contents, but if you are not able to do so, what is the best way to deal with the excess pouch during cooking? If you leave the top part out of the water you risk cross contamination of the food...	Ideally a large enough container to fully submerge the entirety of the pouch should be used. You're correct that unsubmerged parts of the bag pose a cross-contamination hazard, though the concern regarding the thickness of the bag impeding heat transfer is negligible: For regular FoodSaver bags specifically, the smoot...
Freeze or refrigerate dough? Refrigerating is detrimental to bread; it's better to freeze it or simply leave it at room temperature. Does the same hold for bread dough?	Storing bread and storing bread dough are two entirely different decisions, depending on completely different factors. Baked bread is a finished product which will keep both in the fridge and in the freezer, but in the fridge, the starch will undergo a special process which makes the bread dry and unpalatable (the same...
Is leftover whey after making 'this' cheese useful? I know cottage cheese as it's from warm temperature of milk and rennet, and ricotta cheese from high temperature of whey and acid. So what is the cheese from boiling milk and acid, and does the leftover water from this and ricotta cheese have few meaningful ingredien...	The cheese made from heating milk to 85C and then adding a coagulant is generally called Farmer Cheese, as it's the easiest useful cheese to make from whole milk. While this coagulant is generally an acid, it's still farmer cheese if you use rennet. That's 85C, though. Neither ricotta nor farmer cheese get quite boiled...
What is the best way to set hot water pastry? Some hot water pie recipes require the pastry to be moulded into shape and left to dry out and set overnight or up to 24 hours before filling and baking (e.g. Scotch pies). Is it best to leave the pastry open to the air or place it in the fridge? Will covering the pastry (...	The refrigerator would be safer and effective for drying and setting the shape. The hydrated cooked starch would support pathogen growth. Dehydration occurs more slowly, but still occurs under refrigeration temperature. The cooling would also solidify the milk fat and partially retrograde the starch faster than at room...
Spread butter flavored with brown butter is too grainy. How to make it silky? A friend of mine tasted a nice butter with brown butter named "Bregott Brynt". I wanted to replicate it and make some at home. So I started by cooking brown butter that I filtered. I then used 70% swiss alpine butter, 20% brown butter and 10...	For some reason, butter (any kind of butter?) crystallize when cooled down to slowly. You must do a tempering similar to chocolate. First eat your butter to a certain temperature for a certain time Quickly cool the butter by putting it in the freezer. When back to 15-20°C mix it well to homogenate it. Salt is not solu...

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