Split (1)

train · 60.1k rows

instruction stringlengths 2 23k	output stringlengths 3 23.1k ⌀
Firm vs. crisp vs. crunchy for apples I see these terms used to describe apples on signage at markets and I'm wondering whether they are meant to imply different things and if so what? For example, this page uses the terms "firm", "crisp", and "crunchy" for different varieties.	'Firm', 'Crisp', and 'Crunchy' are not standardised labelling/marketing claims and will vary between vendors. The marketing or procurement teams, or the grower of each variety, may have given the descriptors. From a sensory evaluation perspective, 'crisp' and 'crunch' also don't have set definitions but some research o...
Any substitutes for a pizza peel? I'm not cooking with a special pizza oven; I'm just using a regular oven with a pizza stone. However, I don't have a pizza peel. What can I use to put the pizza onto the stone? Any way I can make a makeshift pizza peel?	Use a cookie tray. Turn it upside down. Place a piece of parchment on the upside down tray. Build your pizza on the the upside down, parchment covered tray. Slide the parchment, with pizza, onto your pizza stone. You may find a spatula or tongs helpful to reverse the process once the pizza is cooked. Edit: In an a...
What can you replace eggs with in noodle dough? What can you replace eggs with in noodle/dumpling dough, that is dough for boiling? Without eggs, noodles have this glue-like glossy appearance and, in my view, inferior texture. As a big noodles fan (I mean home-made noodles, not store-bought pasta), I can say with conf...	Not all noodles or pasta has egg anyway. You don't need to substitute, you can just leave them out. You can make them with just flour & water, or optionally add a little oil & salt. The longer you let the dough rest, the chewier the noodles will be. Some people add a little baking powder to soften them up.
Why do my silicone spatulas melt in frying oil? I have bought three silicone spatulas so far and all of them start "melting" when used to flip frying eggs. I don't leave them in the pan or anything and, supposedly, silicone should be able to withstand much higher temperatures than frying oil. But I've had the same hap...	If the products are melting and falling apart in hot oil at cooking temperatures I think you have experimentally confirmed that they are not food grade silicone. Food-grade silicone should be completely functional in the range of frying temperatures. In a guide to food-grade silicone: Temperature resistance is one of ...
Can I use j-cloth to squeeze water out of grated zucchini? As per title. Can I use j-cloth to squeeze water out of grated zucchini ? I will be using never used/new j-cloth.	You could, but it shouldn't be your first choice. J-cloths are too porous and not nearly strong enough when wet; they are likely to tear spill the zucchini all over the counter while squeezing. You'd have to treat it very carefully to not stress it too much. A plain cotton, linen, muslin, or blend cloth is going to w...
How can I curate ingredients for my child to do foolproof self-directed sensory play + baking? My 6 year old child really likes to play "spices" where we put various herbs, spices, flour, and other ingredients into small jars, set those on a baking sheet, and give her a mixing bowl. She mixes them and, usually, makes...	The easiest way would be to make a very simple cookie dough that relies on a lot of dry ingredients. I personally like to make different seasoned and flavoured banana cookies for breakfast and think the recipe meets all the guidelines you asked for. As I personally prepare the ingredients also in jars and measure them ...
Ruby chocolate explained I have a problem understanding Ruby chocolate. It is still a mystery for me in many areas: Why does Ruby chocolate have virtually no fiber in it? As I understand, it does contain some cocoa solids which provide pink color and should also be source of dietary fiber as is the case in dark choco...	Ruby chocolate is a type of chocolate, not a type of cocoa bean. Just like "white chocolate" is a specific combination of cocoa solids, cocoa fat, milk and sugar, milk chocolate is another combination of these, etc., so is ruby chocolate. So, to your points: Why does Ruby chocolate have virtually no fiber in it? Beca...
There are black stains on the kitchen tissue when I wipe my pan after washing, is it safe to use the pan? After washing my pan with dishwashing liquid, I was wiping it dry with a kitchen tissue and noticed black stains on it. So I washed the pan again with dishwashing liquid and wiped it but the black stains would sti...	This pan looks like uncoated aluminium. It is quite normal for uncoated aluminium to rub off in this way, after all it is relatively reactive, and the reaction products have to go somewhere. Your pan is safe, this is expected behavior. If you don't want it, you will have to use a different type of pan, such as stainles...
Do I still need to adjust for high altitude if using a pressure cooker? I've lived at a high altitude (between 6000' /1830 m and 7200'/2200m) for several years now, and I'm still trying to find consistency in high-altitude baking and the adjustments needed for different types of bakes. I've been experimenting with bak...	You still will need to adjust for altitude with an instant pot. The cooker is adding 12-15 psi above the ambient pressure, which is lower at altitude. That means the total pressure inside the pot is lower than most recipes might expect, leading to longer cook times. A bit of the science is explained here: Practicall...
Baking squash: cut side up or down? I bake my squash (butternut, etc.) cut side down on parchment paper, 350 degrees, for 50-60 minutes. Seems to work out fine. When I was first learning to cook I followed recipes which called for oiling the cut side and baking cut side up. I was just looking at this NYTimes recipe Bu...	One reason to cooking cut side up under foil would be to have a gentler heat via steam, as opposed to direct thermal contact with the baking dish. Direct contact with something like an aluminum sheet pan, especially if there's fat involved, could lead to a different surface texture than one that was purely steamed.
Why won't my pizza cheese brown? I'm trying to make pizza that's comparable to ones you get at restaurants. It's pretty good, but it's lacking those classic brown spots on the cheese. I'm using pre-shredded mozzarella cheese, so I thought that the rice flower anti-caking agent added to it makes it harder to brown? I a...	It isn't browning because the top of your pizza is not getting hot enough to brown the cheese. One solution for baking pizza in a home oven is to use the broiler near the end of your bake time. You can also place your rack as high as possible, cooking as close to the top as you can. Just keep an eye on the broiler situ...
How to crack a bucket of walnuts quickly without compromising the taste? I read that you can accelerate the process of cracking walnuts by freezing them — the shells either crack all by themselves or are otherwise so brittle that they can be opened with one hand. However, this somehow ruins the edible parts too. Walnu...	Find the right tool your best bet. I have best luck with key type plus a nut pick. Or the spring type: https://m.youtube.com/watch?v=IEzK8MVGa0s For speed, hammer works great too and with some practice actually yields more than walnutbutter.
What is the benefit of overnight oats compared to traditional oatmeal cooking methods? The primary advantage I hear people talk about is that overnight oats take "little prep time", but isn't that true of oatmeal anyway? Is it just a fad because it's something different and you can use a mason jar? Or is there a true ...	They taste different. Some people like the taste of "overnight oats" better than regular oats, and some people absolutely hate them. "Put a bunch of stuff in a jar and leave it" is simpler, for some, than cooking oats on a stove (or even a microwave). Overnight oats prep happens at night, at which time many people ar...
How do I modify a Victoria sponge cake recipe for a larger cake tin? I normally bake Victoria sponge cakes using an 8-inch tin for 50 minutes at 160c (320f), on the fan/forced air setting. Today I attempted a 10-inch, same temperature but increasing the time to 1 hr 15 mins. However, the middle sank when I removed it ...	You added more volume to the cake so you will need to make adjustments to bake it thoroughly. A couple of things I recommend: not only increase the time but also reduce your temperature. This will help your cake cook through to the center before overcooking the edges. I recommend reducing in 15 degree (F) intervals as...
How can you tell if a mangosteen fruit is ready to eat? I was able to get my hands on mangosteen, a dark purple fruit that is grown in Southeast Asia that is hard to find in the United States. It's got a hard shell on the outside that feels like a very unripe avocado with a very flat and sturdy stem. It's been sitting...	How do I know if a mangosteen is ripe enough to eat? It is ripe when the rind is dark purple. The color and feel of the mangosteen will help you know when it's ripe. You’ll know that a mangosteen is ripe when it feels a bit heavy in your hand, the outer peel is smooth, purplish red in color, and yields slightly with g...
Does "hydrogenated vegetable oil" on a US food label legally mean fully hydrogenated? Some food labels list "partially hydrogenated vegetable oil" as an ingredient. Others say "hydrogenated vegetable oil." Are there any US regulations regarding how those terms differ? Can the term "hydrogenated vegetable oil" legally ...	According to US law, hydrogenated means fully hydrogenated. If the fat or oil is completely hydrogenated, the name shall include the term hydrogenated, or if partially hydrogenated, the name shall include the term partially hydrogenated. If each fat and/or oil in a blend or the blend is completely hydrogenated, the te...
Is there any non-animal substitute for butter? Because of my dietary restrictions, I am not allowed to consume butter any more. I miss that creamy flavor, especially in mashed potatoes. It used to be one of my favourites, but now I don't enjoy it as much. Is there any non-animal substitute for butter?	Vegan “butters” will be the closest substitute based on your requirements. They are specifically formulated to have the taste and mouthfeel of dairy butter, but contain no animal products. Margarine, also a good substitute for dairy butter, is primarily vegetable based, but may contain a small amount of flavorings from...
How to hand polish gummies? I would like some advice on how to hand polish a batch of gummies. I have MCT & Grapeseed oil and carnauba wax. I can emulsify the carnauba wax together with the oils by heating them together. Now my question is how can I hand polish my batch of gummies? It's a small batch (60), and I don't...	If you're determined to hand-polish them, I'd recommend settling the dehydrated gummies on a wire-rack over a baking sheet, then using a silicone brush to coat one side. Once dry, flip the gummies and do it again, coating the uncovered side. The downside to doing it this way is that you'll leave double the "foot" of th...
How can I fix a liquidy choux pastry (Gougères) dough for piping? Last week, I attempted to bake Gougères for the first time. It was my first attempt at baking with Pate a Choux. The recipe I followed called for six large eggs, but I knew adding the last egg would make the dough runnier than the optimal consistency. W...	Most of the sources I've seen online say that you absolutely shouldn't add more raw flour to liquidy choux dough. The recommended solution seems to be to make half a batch of dough without the eggs, and mix that with the overly-eggy dough, either a bit at a time until the correct consistency is reached, or all at once,...
What is this Laotian mystery leaf? In Luang Prabang, Laos, I was served this mystery herb on the side of a dish of green papaya salad (ຕຳຫມາກຫຸ່ງ tam mak hung, aka som tam on the Thai side of the border). What exactly is this? The flavor was quite strong and rather bitter. Google Lens thinks it's either khat or asp...	I think that is Neptunia oleracea (Water Mimosa). The leaves are normally fanned out but collapse in when touched. It is a vegetable "commonly eaten raw or stir-fried in Thailand" https://www.tarladalal.com/glossary-water-mimosa-1481i You can see the leaves aligning more here: https://www.gbif.org/occurrence/3334636150...
What went wrong with my choco-chip cookies? The first time I made this recipe written recipe here a few months ago, it worked perfectly. But I've tried making it again two times after that, and it's failed both times. The first time, the cookie was perfect - great texture, great taste, and amazing gooey pockets of cho...	Adding molasses shouldn't be a problem, it's a common addition when brown sugar isn't available. It sounds like your oven's broken, and not heating up properly. Cookies spreading out too much is a sign your oven isn't hot enough, and if you are getting a bad stomach from them they are likely coming out undercooked. I s...
How do I tell when my over medium eggs are done? I can make an egg over easy, but somehow I can't get over medium. I've tried different methods like lower heat, longer time and high heat, shorter time. At best I end up with a yolk that's overcooked on the edges, but still too runny in the center.	Have you tried a lid? (or bowl, if on a flat-top griddle) Trapping steam on top of the egg helps to cook it more evenly, IME (not that I claim to be all that good at it.) And it's not just me, as I've seen actual fry cooks use the bowl trick. As for judging done-ness, that's a matter of "how jiggly is the yolk" but des...
What is the correct way to use fermented (and unfermented) soybean paste? One easy way to make boiled or stir-fried vegetables more exciting is to drizzle soy sauce and sesame oil. To diversify the flavor, and while still taking inspiration from Korean and Japanese kitchens, I have attempted to dissolve/dilute a bit o...	First of all, the Korean middle one is not soybean paste at all, but chunjang (춘장), a black bean paste. This is used as a condiment for stir-fries, in particular the noodle dish jjajangmyeon; it's not suitable for soups. The leftmost one is Korean soybean paste aka doenjang (된장, you can spot the characters in the top ...
What does preheating the oven mean when there is no preheat option? I'm trying to preheat my oven to make pizza, but there is no preheat option. Does the "bake" setting mean the same thing as preheat?	Yes, that is the same thing. pre-heat just means that you bring the oven up to the right temperature before putting the food in.
Long cook with a pause - what happens to beef? I'm making one of my many types of long-cook meal, this time Hungarian Goulash, using beef skirt. All is at a simmer, which I would keep up for four hours. However, only three hours into this, I must go out for two hours. I don't want to leave it unsupervised for a total...	I think particularly for stews, where the meat is submerged in a braising liquid, the only thing to be concerned about is the danger-zone temprature you identified. For my own sanity, I'm gonna assume you're eating it all once finished rather than cooling it off and reheating it (and therefore passing it through that d...
Making jelly using erythritol & monk fruit extract in place of sugar I'm making jelly. The box of pectin says not to reduce the sugar or it can cause 'set failure'. I want to use 'erythritol w/ monk fruit extract' in place of sugar (purchased from Costco). Will that effect how my jelly will set b/c it's not regular su...	Yes, the instructions are pretty clear about that. If you want to make a reduced-sugar jelly, you’ll need to use a modified pectin which is designed for reduced-sugar jelly.
Do I need a wooden spoon to make proper Pate a Choux? I have a lot of silicon spatulas at home, and I was told I needed to buy a wooden spoon or spatula to make pate a choux the correct way. I watched a couple of Bon appetite cooking videos, and the instructors mentioned that it's the traditional French way of cooking...	This is one of those cases where wood works best. The main problem with silicone is flexibility, you need something that is sturdy so you can scrape the pan as you stir. The benefits of wood for choux are that wood is sturdy, doesn't heat up like metal, and thick. When you make choux time is of the essence, you want to...
Why not fry a turkey on a portable induction stove? All the information on the internet I can find about frying a turkey outdoors involves a propane burner. Wouldn't a portable induction stove be safer, because there is no flame? I recognize that I would need a more expensive stainless steel pot than the more common a...	There's no reason you can't use a portable induction ring, as long as you can find one with the power to heat up a big pot of oil and keep it at the right temperature. The challenge you'll have is equipment. The problem is size, the pots for frying turkeys are pretty big, often far bigger than the portable induction ri...
Can I use Laban (a yogurt drink) as a substitute for buttermilk? I live in the Middle East, and can’t find buttermilk for use in baking. We do however, have a plain drinkable, pourable yogurt called Laban , by a brand called Al Marai ( please google to see what it looks like and it’s consistency.) Will this drinking y...	Probably. I rarely have buttermilk around, and I most commonly substitute yogurt mixed with water. The kind of laban you're talking about* would be a similar mixture. King Arthur Baking Company has published this nice article about buttermilk substitutions on their website: Here are the most common suggestions [for s...
What is the optimal way to freeze bananas? This is something i've always had difficulty finding a foolproof method for. Some swear by keeping it unpeeled, but I find that it's harder to unpeel. If cut up, it looks like you need multiple ziploc bags to ensure that it doesn't turn colors, and that a freezer bags aren't ...	The best way to freeze bananas so that they don't turn brown and are easy to use, is to peel, slice and flash freeze before you put them in a freezer bag. Simply peel and slice your bananas. Lay them flat on a piece of parchment paper on a cookie sheet and put in the freezer for 2 hours until they are solid. Transfer t...
When making bread, is it possible to freeze the dough? I like to make flatbreads but have minimal space for kneading/making the dough, which requires a lot of effort to move away kitchen items and machines. The recipe I usually do uses yeast with about 1 hour of proofing time. What I would like to do is make a large b...	Yes, dough can be frozen, later thawed and continue making bread. There is, in general, no effect on the dough/yeast once it's thawed/re-warmed. Freezing them relatively flat will help them to freeze/thaw faster than as more rounded (ball or log) shapes. An alternative (not one I use or particularly suggest, but you mi...
Is there a trick for softening butter quickly? I often don't realize a baking recipe requires softened butter until after I start adding in the other wet ingredients and it's too late to wait for butter to soften the normal way (with time). So, I will usually microwave the butter until it accidentally all melts or add...	Use a grater If your butter is too stiff, try using a cheese grater on it. The mechanical action will warm the butter slightly and soften it, and the huge increase in surface area will allow the room's ambient warmth to soften the butter much faster. Spread the butter shavings in a single layer to maximize surface area...
I put canned meat back in the pressure canner to process longer- is that ok? I recently got a little confused about the processing time for canning meat broth. I canned a batch of quart jars and processed them for the recommended 25 minutes, removed them from the canner, and they sealed. I then worried that I should ...	So, they have been over-processed, which is not a big deal for something like broth where you don't have any crispness you are trying to keep by limited processing time. You're worried that the seal is compromised. Are the lids popped down? You say they are still sealed, so presumably, yes. If they are popped down, the...
Best way to get consistent results when baking a purposely underbaked mud cake A Swedish chocolate cake called Kladdkaka, a large fondant/brownie hybrid underbaked in the middle. I have done this cake maybe 30-40 times, and sometimes it turns out fantastic, and sometimes it's too underbaked or too dry. Most recipes r...	I'm not a fan of convection for cakes and brownies, in my experience it tends to dry them out or burn them, I would usually only use convection for brownies when I am concerned about consistent airflow. However, in your case when you want a nice and done outside with a gooey inside convection may work well, although yo...
Does squeezing out liquid from shredded potatoes significantly reduce cook time? I tried the following casserole recipe from a cook book. Mix fish filet pieces and fresh peas in a casserole dish. Add a mixture of cream and white wine as sauce. Peel and grate potatoes, squeeze them in a cloth or sieve to reduce the moi...	Squeezing out moisture from grated potatoes doesn't make them cook faster, the reason you do that is because it gives you a crispy result. If you don't wring them out they'll be mushy, and any water shed will go into your casserole. The way to make sure the potatoes are done is to give them a head start, either by pan ...
Is cod supposed to fall apart? Usually, for a number of reasons, I don't cook fish (I know, it was probably ill-judged of me). What with my recently imposed dietary restrictions, I decided to give it another chance to compensate for a lack of meats I could eat. I bought cod, filleted it, put it onto my non-stick grill...	That's totally normal for cod, it's a flaky fish. The best way to keep it together is to leave the skin on, if possible. If the fish is skinless your best bet of keeping it together is to handle it as little and as gently as possible. The way I do it is to flip it once, starting it on the top first, then after a minute...
How to can chicken wings so that the bones are mostly soft I am trying to figure out if it's worth my time to try to replicate a commercial dog food product, Merrick's Wingaling wet dog food. The important part is the chicken wings, which I assume are cooked in the can. They are clearly cooked and soft enough that the...	OK, so one person on reddit has done (almost) what you want and provides details (thighs, not wings.) They used 10 lb steam for 2 hours and 15 minutes. Altitude not specified. They did not get what they wanted at 1 hour 15 minutes.
Discrepancy of convention for specifying dimensions between stovetop and baking pans I noticed what appears to be a discrepancy, and I would like to confirm. When skillet manufacturers assign labels to their wares (cast iron, triply, etc), then a "12″ skillet" has a bottom diameter actually of just 10″. If/when covere...	You are correct. Pans for the stovetop tell you about the opening at the top, which means that depending if the pan is straight sided or sloped, it can be a dramatically different size when you consider how much area it has at the bottom for browning food. Pans for cakes typically tell you what size cake they’ll end up...
What's the point of cooking bones for 24-72 hours for white stock (白湯) if European stock extracts everything in up to 8 hours? Traditional European meat stock (chicken stock, beef stock, etc) is boiled for 6 to 8 hours. Supposedly (according to many answers on this website) there should be absolutely nothing left to e...	I think the hypothesis is incorrect: there are certainly Western recipes for stock that suggest cooking for 24-72 hours, such as here: http://realeverything.com/tutorial-thursday-broth-stock-bones/. Most recipes I find for Chinese white stock in English also suggest cooking only at most 4-8 hours. I have never made the...
Meaning: muffins are "blind" The following expression was used in an old baking book, "The Modern Baker, Confectioner and Caterer" (1907) by John Kirkland: The bad results so frequently obtained are generally due to the method of cooking. If the batter is in the least degree too stiff" the muffins are certain to be "...	The same book has another use of the word blind with more explanation: Care has also to be taken that rolls are not allowed to prove too much, or they fail to retain the neat shape given at moulding, do not open out as they should, and are in fact what bakers call blind. The recipe you are asking seems to be for what...
Can salt and sugar be used simultaenously to preserve food? For example, Amla (Indian gooseberries) can be preserved by candying them in sugar, or preserving them in brine and vinegar. However, the candying makes them too sweet and preserving in salt makes them too salty. Not just taste-wise, but also health-wise. Ins...	Technically yes, it is possible to create a recipe which is preserved by both salt and sugar. But this doesn't mean that you can get any significant reduction in the total amount used (or, controversially, even in the amount of each). That would avoid the overload of either sugar or salt. No, it won't avoid it. You a...
Is this meat that I was told was brisket in Barcelona the same as U.S. brisket? I was born and currently live in Barcelona. Here in Catalonia, or in Spain, beef is not butchered in the American style, so I can't get the cuts that are used for American BBQ. So, after my search and speaking to many butchers, the final c...	That looks like a pretty typical brisket to this American. The tricky thing is that "brisket" means different things. I'll put aside that butcher cuts are different around the globe, and just speaking from an American perspective. "Brisket" is both a large primal cut, made up of two smaller subprimal cuts that you woul...
How do I fix my smoke-emitting pizza stone? I'm trying to cook "authentic" pizza in a home oven. The recipe I'm following asks that you preheat the oven to the highest it can get (500°F/260°C for me) with the stone inside. So, I follow this instruction. For the first 15 minutes, everything's fine. Then, I see liquid f...	You'll have to burn it off, but you can do it quite slowly, then it should be fine for future use. Although 425°F (220°C) is rather cool for pizza, it's around the smoke point of many oils. But as you didn't preheat the stone when you used it at this low temperature, it probably never even got that hot (BTW you sound l...
Substituting black beans for ground beef in a meat pie My wife has recently decided not to eat meat, so we have been substituting black beans for ground beef in some of our favorite dishes. This has worked fine so far, but I am not sure about making this substitution in cheeseburger pie. The recipe calls for browned b...	I often use beans instead of meat, and I think you'd get away with it, but your concerns are certainly valid - it might come out a little dry. It partly depends on the proportions, especially of the tomato sauce. I can offer a few suggestions to tweak your basic recipe: Mash the beans (some or all - I'd go for all, k...
How can I dissolve turkey powder in water? I dehydrated the turkey breast, ground it in a blender, then ground it in a coffee grinder. When I add it to water and mix it, only a small part of it dissolves. How can it increase its solubility in water?	Meat will never mostly dissolve in water, because it mostly isn’t water-soluble. (If it were, how would you make chunky soup?) What you’re looking for is a smooth suspension of the particles. If you had special equipment like a wet grinder, you could maybe produce a homogeneous enough slurry that could be dried and ...
Is Swedish Krokan known by another name? I'm part of a Twitter baking group and we like to make the same things that were on Great British Bake Off. This week a challenge involved making a tower of a Swedish biscuit they called Kroken. It was made with ground almonds and icing sugar. They were assembled in tall towe...	Krokan in this case is traditional Swedish wedding cake (the current Swedish king and queen had one, for example), of individual intricate shapes made of a marzipan/almond based mass with sugar and egg whites, that gets piped and baked, then assembled. It’s occasionally (mis-)translated as e.g. croquembouche, but that...
How do you know if sunflower lecithin is still safe to consume? So I looked at the tub of sunflower lecithin that I bought around July 2021 and it is clear that the color has turned from a much whiter color with hints of yellow to an salted egg yolk-like color with hints of white. Taste-wise it now tastes normal at fi...	All food safety guidelines that give a time frame or similar have a second statement that can roughly be summarized as “unless you see some form of deterioration before ”, that can mean evidence of mold or fungus, but also changes in taste and texture, loss of seal in canned foods, basically everything that indicates t...
Raw Mincemeat cheesecake (uk christmas food) I have this recipe for mincemeat* cheesecake, but it is a refrigerated recipe so it won't be cooked. Will the suet in the mincemeat even be edible? Edit: so I made a fundamental mistake, the mincemeat in the jars is cooked and not raw. mincemeat in the uk is a mixture of ap...	In general mincemeat has already been cooked and the suet distributed. The recipe you link just happens not to on the assumption that it will be cooked later, and it doesn't keep nearly as well as most recipes, because the apple isn't cooked. I used to make this Delia Smith recipe which gently cooks it, then you have ...
sweet potato dish - what can i prepare ahead with my recipe I made a recipe with fresh sweet potatoes last year - on Thanksgiving day. It was time consuming and I'd like to do what I can ahead. The recipe also has alcohol in the casserole. Can I peel, cut and freeze or refrigerate the slices ahead - and if so - whi...	It would help to have the entire recipe, but in general, any sweet potato casserole can be made ahead in its entirety, chilled and refrigerated, even a couple of days in advance. Then, on the day of the meal, just reheat in the oven.
What is the best way to carry milk to work? I live in Japan and milk is sold only in cartons here. I take milk to the fridge at work. I currently put it in a black plastic bottle with black cover but it stinks like it is off after only a few days. The milk is fine as far as I can tell. I doubt there is food safe plast...	The key thing is that you empty and wash the container regularly (ideally daily, but at least every few days). If there is a bad smell that is a sign that something is wrong; most likely some milk remained somewhere like a screw top or drops on the lid, which has gone off in some way. Any bottle sold for drinking water...
Why do commercial pressure fryers typically operate at 12 PSI? I’ve been doing a bit of research into pressure frying and I’m curious to hear if anyone has thoughts on why commercial pressure fryers do not typically exceed 12-15 PSI. According to Henny Penny’s literature, their pressure fryers operate at 12 PSI with a...	Accidents and failures. 12-15 lb steam is no joke if things go wrong, but it's a level that has a wide array of adopted practice and engineering for home use and kitchen (home or commercial) use. A boiler operator's license is not required for operating these devices safely. A steam explosion resulting from 155 PSI (10...
Why consume DRIED apricots within 21 days? I bought a large bag of dried apricots at Costco. I was planning to enjoy them slowly over the next few months (the Best Before date is in mid 2023) but the label says: "Reseal and refrigerate after opening and consume within 21 days." I find that weird. Dried fruits usually ...	I would be cautious but not overly so The risks are low First of all, dried fruit are not a breeding ground for pathogenic bacteria due to the low water content. They might spoil but, according to this USDA Q&A, you will notice if your fruits go bad and even if you accidentally eat one you will most likely be fine. So ...
I made butternut squash soup and it asked for garlic but it is overpoweringly garlicky how do I fix that I am making a butternut squash soup it asked for garlic shallots maple syrup garlic butter salt pepper and nutmeg. When it was all blended together it was a little bland so I added additional garlic and some time. ...	Was the first garlic/shallots cooked with the soup, and second addition of garlic raw? If so, try cooking it some more. In future, consider "roasting" (which for typical roasted garlic recipes is 99% steaming in foil in the oven with oil - there's a little caramelization, but it's not roasting in the usual sense of the...
Why would HTST/UHT milk be "unsafe, but not taste bad"? User @rumtscho notes in another question's answer: If you are trying to keep the milk for multiple days in the fridge It will become unsafe after 3-5 days, there is no way around that. If you switch to UHT milk, it will still be unsafe 3-5 days after opening the...	Most food borne pathogens are colorless, odorless, and flavorless, and will not always impact the taste of food. Smell and taste is not an indicator of food safety. There is a difference between spoilage (which would impact flavor and odor, but not always make something unsafe) and pathogen growth (which would make a...
Does shaking a jug of milk impact its longevity With some products like non-homogenous milk and ciders with precipitate its desireable to give the jug one or two sharp shakes for consistency. But I've found myself habitually doing this even for homogenized milk that doesn't need it, and was wondering if this had any n...	While aeration in industrial milk production is a tool used to impact flavor, I doubt a quick shake of your milk jug has much influence at all during the time that you are consuming it.
What fruits/veggies/other to keep at "partial freezing" (−3°C/27°F)? My fridge has a "partial freezing" compartment where the temperature is kept at around −3°C (27°F). It is promoted as a feature for storing meat and fish, but... I don't eat any animal products. Any ideas on vegan-friendly uses for such a compartment...	Freezing tofu breaks down some of the cell structure and gives a texture many people prefer after cooking. As long as its really below 0C your compartment will work. I'd allow 12 hours to freeze a standard 1lb / 454g block, or more if you don't first remove it from the packaging and drain it. Of course it will be faste...
Freeze or refrigerate meat for a few days? I usually do the shopping for the week on Sundays, and I often leave the meat in the refrigerator for 5 or 6 days, so I am wondering if it would be better to freeze it immediately after buying it and defrost it later or just keep it in the refrigerator.	This depends on the type of meat. Poultry, ground meat, and offal should only be kept at refrigeration temps a couple of days, so you probably want to use first or freeze. Steaks, chops, and roasts can hang around in the refrigerator a few days more. By day 6, you are getting near the end of the window, so it might ...
Is there a rule of thumb for the order in which different vegetables should be cooked? Say I'm preparing a stew that calls for various ingredients such as celery, carrots, leek, onions... Is there any rule of thumb in which order to add these ingredients to the pan, taking into account they will cook later in the pot ...	Typically in a soup or stew, aromatics (onion, celery, bell pepper, carrot, garlic...etc) are cooked first, and slowly in some type of fat. You can put them all in at once, though sometimes I hold off on the garlic, because it tends to brown more quickly than the rest. Other than that, it is not necessary to sequence...
Can I recognize insecticides in tea? I am a tea fan (especially Chinese teas but Japanese as well) I found many places on the Internet to buy teas. Good quality and natural tasting. What is important to me is the quality in term of taste (natural, without any aromatic addition) but also in term of ecology (I would lik...	Disclaimer - I don't know for sure. However, I doubt there is a dipstick or any other "do at home" test that would allow you to quickly identify if insecticides are present. This is because insecticides have quite a large range of chemical types, with differing amounts/concentrations for their effective range and diffe...
What is the difference between durum whole wheat flour and hard amber durum wheat? The Meijer brand package description is "whole wheat pasta" and the ingredients are "hard amber durum wheat". The Kroger brand pasta package description is "100% whole wheat pasta" and the ingredients are "durum whole wheat flour". Tha...	What is the difference between duram whole wheat flour and hard amber duram wheat As with any edible plant, durum wheat comes in different cultivars. "Durum whole wheat flour" is the generic term covering all cultivars. When one brand says "amber", they are referring to a subgroup of cultivars. It is analogous to sayi...
A cheap piece of equipment/appliance that can help with reducing stock in a room that is not suited for cooking I've just reduced a 4l of stock in my "kitchen" to 0.5l by boiling it over an hour. I wrote "kitchen" with quotation marks, because that room might have been designated as a kitchen when the apartment was be...	Well, what you’re looking for is called a “still”. It boils liquid and condenses and recovers the vapor. Most commonly (in cooking) a still is used to boil off and collect pure alcohol, but stills I’ve seen are also capable of boiling off water — in fact, in places where stills are legal to own but alcohol distillation...
Is Finger millet flour boiled in water safe to consume I boiled one tablespoon of Finger millet flour in one glass of water for two minutes and then added rock salt and drank it, it was ok, but is it the correct method to cook Finger millet four?	Whether that’s “the correct method” is entirely a matter of opinion. But yes, boiling millet flour and water for two minutes would result in a food which is safe to consume. Millet does not contain things like cyanogens which need to be property cooked to become safe, and any period of boiling will be sufficient to dea...
Spices very powdery when cooking This is a constant problem I have when cooking chicken dishes with low water content. I add my spices and a bit of water so that everything mixes. The problem exists in the end result. When I taste the curry the taste is very powdery. I could go as far to say that I could possibly tast...	After comments… 12 minutes is nowhere near enough time to cook in the spices, but is long enough to turn chicken breast into small pencil erasers. 'Because of laziness' all you have is some spices in water, not 'a curry'. The basic gravy/sauce for a curry is onion, ginger & garlic, sautéed down then liquidised/blended/...
Fix for over spiced molasses cookies? I usually add more spices to my molasses cookies but this time, I added just a smidge too much. They are "good" but not "great" as I would like them to be for Thanksgiving. I made one batch and have the remaining batter in the fridge. Can the batter be saved?? If not, do you have ...	Since you have batter in the fridge you can make more batter without spices and mix the two before baking. Something like a cream cheese (or other fairly substantial/thick) frosting might help the ones that are baked.
How to preserve bone broth? I will soon receive a few kg of fresh boar bones. From these, I want to make bone broth and preserve them in Weck jars, as I don't have a freezer. Unfortunately I do not have a pressure cooker of any kind. What's my best bet to minimise the risk of spoilage or botulism? How long can I re...	You cannot do this safely without a pressure canner (not pressure cooker). Freezing is probably your safest and easiest option, if you don't want to invest in a pressure canner. To save space, cool the broth, then transfer to freezer style zip lock bags and freeze flat. This would also decrease thawing time. Another...
What type of nonstick pan is this? I need a new nonstick pan. I saw a video with a pan which looks good to me. The person in the video didn't grease or oil at all, and her pancake didn't stick to the pan. She could flip her pancakes perfectly. This is a snapshot of the pan. Can you please identify the type of pan, so...	To the extent that it can be told from a picture, probably "ceramic" coated if it's non-stick coated at all. Might just be seasoned carbon steel. It certainly shines like oil was applied, perhaps off-camera, but if not, that might be due to shiny ceramic. However, the various black marks are more typical of stuff burnt...
Why is my meat loaf not holding liquid? I tried to make an Azerbaijani-style meat loaf (apparently also known as blood bread) as shown in a YouTube video (turning on CC on the video will give you ingredients, but not quantities or cooking/resting times). Here’s how I reverse-engineered the recipe (scaled down for some...	250ml of milk, or any liquid such as water or stock sounds like a lot to me compared to the other ingredients. The original recipe uses 6 bread ends worth of crumbs, depending on the size of the bread ends that may be quite a lot as well. What is most likely happening with your version is the bread crumbs are not effec...
Added too much sugar to tomatoes. How can I fix it Making my moms homemade spaghetti sauce and her direction said add 1/2 c sugar for 2 qts Tomatoes. It tastes too sweet for me. Can I fix it easily?	That does seem to me to be a lot of sugar for a pasta sauce recipe; most I've seen that call for sugar at all would use at most a few tablespoons per two quarts, and even then only if the tomatoes were naturally not very sweet (i.e. the sugar would only be added if necessary). Regarding how to fix it, you have a few po...
How to add bourbon flavor? I’ve fermented two batches of sriracha, one in a small bourbon cask, the other in a mason jar. The bourbon cask fermented batch flavor is fantastic. The mason jar batch is tasty too. I’m curious how I might add some bourbon flavor to the mason jar batch. I want to avoid heating the sriracha ...	What we think of as "bourbon flavor" is due to a combination of things. Bourbon is aged in a new oak barrel that has been charred on the inside. The important thing is not so much the layer of char as it is the layer of wood with caramelized sugars just under it. As the liquid in the barrel experiences temperature cycl...
I have a recipe that calls for 2 chicken broth packets-what does that equal in bouillon granules? I have a recipe that calls for 2 packets of chicken broth. What does that equal in bouillon granules?	The size of the packets, as well as the strength of both the packets and the bouillon granules, can vary by brand, so the best comparison you have is the recommended amount of water to add to each. If the packets you mention are like these from Amazon, then the instructions on the box say to reconstitute them with 1 cu...
Should I compensate for lost water when working with frozen rhubarb? Rhubarb is a naturally stiff plant, but when frozen and thawed again, it becomes very soft and spongey and loses a lot of water. When attempting to make rhubarb dishes, such as pie or jam, should I attempt to compensate for that lost water or treat ...	That’s a tricky question. While yes, you are discarding some of the juice when straining thawing rhubarb, some rhubarb recipes are struggling with managing the liquid even fresh rhubarb tends to lose when cooked - and it’s likely to lose more than fresh rhubarb with the double damage to the cells, first from freezing, ...
Is it safe to start using seasoned cast iron grill/griddle after 7 years? A friend's been sick and had not been using his cast iron grill/griddle for approximately 8 years. He decided to give them to me. The grill/griddle was seasoned (with oil) 8 years ago, but the oil on them is now sticky to the touch. If I don't w...	It won't give you food poisoning, but re-seasoning (rather burning off clean and then immediately re-seasoning) is advisable if sticky (which means, IME, it was oiled and put away 8 years ago, not actually seasoned (heating to polymerize the oil) 8 years ago. The canonical seasoning/re-seasoning cast iron thread here: ...
Does this flour dish exist in other countries, and what is its name? I found a very interesting old dish in Ukrainian cuisine. In this video a woman cooks it https://youtu.be/-eq9ggNSWjg It is a variation of pasta soup, for which the most salient feature is that the pasta is quickly formed into irregular pieces by a...	While it is really hard to prove a negative, I would say that no, this exact dish seems to only have arisen once, and is only common among East Slavic people - which is a better way to describe its origin area than by modern country borders. Starch-based soups do exist around the world as a poor people food, although t...
How deep does gaseous smoke penetrate meat? I am wondering how deep smoke flavor can penetrate meat on a smoker. Does smoke penetrate 2mm, 2cm, 30cm, infinitely? Some might argue that the smoke ring around meat indicates how deep smoke penetrate but my understanding is that this has been disproved. Please answer withi...	...not very deep. Smoke is almost entirely a surface treatment. In the linked article, Blonder demonstrates that "much like sugar in a brine, smoke does not penetrate much beyond the surface." The smoke flavor molecules are pretty complex and large, so would not penetrate the structure of the meat. It doesn't matter...
If you coat meat with spices how do you prevent them from burning when frying or grilling? We are always warned when cooking with dry spices (e.g. chilli powder, cumin, coriander etc.) not to let the spices burn when cooking as they will turn bitter. If one wishes to use a dry rub (e.g. garlic powder or curry powder) ...	The simple answer is you don't sear after rubbing, because you can't prevent spices from burning. You use a dry rub method for low to medium temperature cooking. You are probably confusing maillard reactions and caramelization. Maillard reactions happen at a lower temperature, starting at 120°C, low and slow cooking is...
Is there an equivalent to brownies in other cuisines? In "American" cuisine, there is a baked good called a brownie, which is peculiar because it exists at a kind of intersection of cookies (biscuits), cake, and fudge. Brownies often have a cookie-crunchy exterior, and the moist interior of a fudge cake. It's an in-be...	The Swedish kladdkaka is pretty similar to the brownie, even though it's mostly classified as a cake, rather than a cookie. (It's typically served as a segment of a round cake, often with either icing sugar or whipped cream on top.) And if you're looking for border-crossing items in general, there are lots of things on...
When does parboiling "begin"? I had a recipe for roast potatoes that states to parboil for 5 minutes before putting in the roasting tin. Unfortunately I don't have the recipe still with me for reference but this is a general question for when instructed to parboil for a short time. Generally speaking, when does the 5 ...	A good recipe should have guidance on the desired end state you are aiming for, and experience with cooking will help you know what to aim for too. In the case of roast potatoes, the aim at the parboiling stage is to get to a point where a knife can easily go partly into the potato, so that they are partially cooked an...
Is there a dry peppermint flavoring? I want to make a peppermint cocoa mix but I can only find peppermint extract in liquid form at my grocery store. Is there such a thing as a dry peppermint flavoring thats natural?	Dried peppermint leaves exist. Probably a bit more roughage than you want in cocoa, but if you want natural, that's the stuff. I would expect that mixing oil of peppermint or peppermint extract with the sugar (if normal hot cocoa with sugar) would result in a still-dry mixture at normal rates of oil/extract and sugar f...
Feeding pasta dough through Kitchen aid roller The problem I recently bought a Kitchen Aid stand mixer with the 3 in 1 pasta roller/cutter attachments to make fresh pasta. I found a few recipes online, made some dough and when I get to the part where the dough must be fed through the rollers, one of the following happ...	Nothing happens, the dough won't "latch on" the roller or the roller won't "catch" the dough so it doesn't go through Flatten it some more. Polished steel is as “grabby” as you’d expect; it can’t pull a big wad of dough through, but it has better leverage against a flattened one. The roller does catch part of the dou...
Rhubarb green can you eat Rhubarb this is the first year we have grown, and I’m told you can’t not eat green rhubarb in the first year… any advice would be appreciated	You can't eat the leaves (unless you have a deathwish.) Not eating the stalks in the first year is more about trying to establish a heathy plant than any food safety issue. By not stressing the plant with harvesting when it's barely established itself, you improve your harvests and plant heath in future years. An estab...
Could it really make sense to cook garlic for more than a minute? What really puzzles me is the tendency of some cooks to boil or stew garlic for extended periods of time. Even if you don't dice it finely, as I usually do, some of it is going to be destroyed in terms of flavor, and you won't get as much "bang for the ...	It's not about "bang for the buck" - it's about different flavor profiles from the same ingredient. A small amount of nearly-raw garlic is not the same as a large amount of cooked garlic, which appears to be the false equivalence you've drawn. As a very simple example that's highly illustrative, take a head of garlic a...
Why did my macarons deflate in the last 4 minutes of baking? I've been learning how to make macarons using the Bravetart/Stella Parks recipe (archived on Wayback Machine). Here's what happened in my most recent attempt: When piped out on the sheet, the batter stayed somewhat mounded up (so I don't think they are over...	Caveat: I'm not much of a baker and I'm going off my memory of my/my wife's attempts to make them quite a few years ago, which almost all ended up like yours... I would say that the steam which causes them to rise has managed to escape - there are a few ways this can happen and most of them are caused by bubbles in the...
Milk curdles while heating to make yogurt…is it safe to eat? I had some old milk in the fridge that smells like it’s on the edge. I decided to make yogurt with it. While I was heating it, lots of curds started to form. Is it safe to eat the yogurt that I’m making with it?	I wouldn’t. If the milk curdled, it’s a sign of spoilage and the very last thing you want to do now is keep it in a warm environment for a prolonged time. And while many yogurt recipes include a pasteurization step where you heat the milk to near boiling (not all do, btw.), this will not turn clearly unsafe milk (as in...
What is this core inside a coconut seed? In the German survival show "7 vs Wild", one of the participants opened a coconut seed to find it filled with something he calls a "cake" (the light-yellowish part in the image below). It seems to be extremely delicious according to his excessive reaction when tasting it the fi...	The coconut seed -(what is given in question) is actually known as the coconut "apple". It is a sweet, spongy mass (cotyledon) that dissolves and absorbs the endosperm. This happens when the coconut is ready to shoot some leaves out and is an edible, soft predecessor. This part is actually the Coconut Cotyledon which i...
Do spices grown in higher altitude above 1500m for e.g. ( Himalayan foothills ) have any special feature or higher potency? Do spices and herbs sourced from the foothills of the Himalayas such as Black Cardamom, Ginger, Pepper, etc have higher potency or flavor profile? Compared to hills, they would lack nutrition, bu...	This is only a partial answer concerning pepper, but it is known that coffee plants grown in higher altitudes have lower caffeine content [1]. This is due to the lower abundance of insects, against which the coffee plants protects itself with caffeine (which is an insecticide). It seems there are studies on the effect...
What is the best way to learn cooking for a student? I am a student, and generally any cooking I do ends up being a disaster (unless it's cooking eggs or boiling dumplings in water), and I do want to get better. I don't know where to start. I can't attend cooking courses offline, since I have a job, and I am busy pret...	Some general tips and pointers for your start: In most contries I know there are one or two 'standard' cookbooks that have been re-issued and updated for decades and that usually explain and teach basic techniques from the scratch and in an easily understandable way. Get one of these, even if it might look a bit conse...
What is the purpose of "shock chilling" food after cooking? Recipes often have instructions like: Remove bag from bath and immediately transfer to an ice water bath to shock chill the turkey. — (The Foolproof Sous Vide Thanksgiving Turkey). I never see them giving any reason for doing this though. Sometimes it's don...	Even with sous vide, both overcooking and bacteria can still be a concern. In this case, it's about over-cooking. Consider the meat just under the skin you want to brown. If it starts at the ideal cooking temperature, by the time the skin is nicely browned in the oven, it will be overcooked. By cooling it first the ...
Can we use probiotic medicine for bacillus subtilis culture? I am from India and we do not get Natto (Japanese dish) starter for making Natto. I found that it contains mostly Bacillus subtilis, so I was wondering: can I mix the Bacillus subtilis strains available in the pharmacy to prepare my starter from scratch?	Bacterial are named by species, not strain. Each species has innumerable strains. For instance, Escherichia coli has over 700 major strains. Some can kill you. Most are friendly. It is analogous to breeds of dog (over 300). All dogs are Canis familiaris species with numerous "strains" (breeds). Some can kill you. Most...
Can you help me identify this dish? Kurczak po Chińsku (or Chinesse Chicken) This is a very popular dish sold in Vietnamese restaurants in Poland. Is this an authentic dish? (I guess not!) What is its real name?	It is not unique to Poland. Apparently "red chicken" in Vietnam goes back a ways, both as a local variation of Chinese char siu, and (confusingly) as a pedigree of the breed of chicken used in standard Vietnamese chicken per this Egullet thread. Per that thread and other places, it seems to be highly regional within Vi...
How to label jars so the label comes off easily? I have made several batches of jam over this summer and would like to label the jars. I am printing the labels on my laser printer for a more professional look. Also, I want to reuse the jars, so getting the labels off again is a requirement. This rules out the usual st...	The classic solution some homebrewers (and possibly others, but that's where I learned about it) use is... Milk. The animal sort. (Vegan milks are less likely to work well, but vegans can make a similar glue out of flour.) As glue. No need to bother with actual casein glue made from milk. Straight up skim milk, (non-sk...
How to avoid black spots on bread baked in iron tin with baking paper inlay I am trying to make a sourdough bread with least effort. My receipe is as follows: Add sourdough starter, rye flour, salt and water, mix. Put in a iron tin and wait for 24 Hours for the sourdough to do its work. Bake it. To avoid that the brea...	I do something similar but use reusable non stick sheet. Mine is rated to 250°C and I use it up to 240°. My loaf tin is plated steel, and looks very similar to yours. I suspect your baking paper isn't fully waterproof over the rising time, and is allowing the acidic water from the dough to react with the metal. You mig...
Is copper safe for long-term food storage? This question is inspired by this answer, which suggests storing simple syrup in a copper vessel. It fairly conclusively demonstrates that copper can keep the simple syrup from growing mold, but comments also raised the point that it may not actually be safe due to copper lea...	Short answer: No. The quantities of copper you might find in water in the USA are regulated, not by the FDA, but by the EPA (Environmental Protection Agency), and other bodies outside the USA. The EPA commissioned a report on Copper in Drinking Water (2000). They have clear guidelines for the amounts that are acceptabl...
Can I eat food with a bit of mold if I treat it for X minutes in the microwave? This question may sound as stupid as it is, but I just want to feed my curiosity (I am not going to eat mouldy food). I am trying to find a common point for these two assumptions (provided that both are true): Many years ago I was told th...	No. In many cases, it's not the mould (or bacteria etc.) itself that poisons you, it's toxins released by the pathogen. Killing the mould doesn't say anything about what happens to the toxins, any more than killing a creature cleans up its excrement. You should assume this to always be the case as even if you could i...
Is it normal for key lime pie filling to be bubbly like water and overflow while baking? I made mini lime pie in muffin tin and after a while, the filling is boiling like water and overflows. I bake it in 180c (350f-ish) and after 30 minutes they don't seem to ser properly. Shoulf I bake it longer?	If you are following a recipe for a full-sized pie and baking it in muffin tins, the time will need to be adjusted (less time.) Sounds like you went far past the point you actually want to be making the custard and just boiled it.
Using leftover Cuban bread At the holidays, my office does a holiday party. Last year we had Cuban food catered. We are doing the same this year too. Last year we had A LOT of Cuban bread left over. I expect the same this year. Since Cuban bread has a tendency to be a softer (less hearty) bread, if I used the left...	Yes, you can. You can take advantage of the bread dissolving, or you can bake the pudding without a soaking period to get distinct cubes of bread.
Cooking roast potatoes with a slow cooked roast Not very experienced cook I have mastered a normal roast where the meat is cooked about gas 6-7 for a couple of hours but I want to try a slow cooked pork roast (6 hours first hour on a high heat then gas 3). The issue I have is that I only have 1 oven and will need to r...	Turning up the heat while the roast rests works wonderfully. When I do a roast turkey, I let it rest a full hour, which gives me lots of time (and oven space) to do the roasted vegetables entirely during that resting time. When I do a smaller roast, that rests maybe 15 or 30 minutes, I put the potatoes in with it at a ...
How to make cocoa powder soluble in water or milk without sugar? Since cocoa powder is not soluble in water/milk (the physics prevent the molecules of cocoa from entering into the molecules of water/milk) none of the suggestion given will actually work. And given that I tried, before I researched and found out that i...	As already answered, it does not dissolve anyway. It's a suspension of fine particulates. Practical methods to make it clump less (other than mixing with sugar) are: use hot liquid (hot cocoa is easier than chocolate milk) start with making a paste with a small amount of liquid, rather than dumping the cocoa powder in...
Unopened wine bottles kept in fridge. Are they still good? I have a couple of bottles of wine in my fridge that have never been opened (original packaging) and have been there for ~3 years. Would that mean that the wine have become worse and hence should dispose of the bottles? Or does it mean the wine has "matured" a...	It depends on the wine. A bit cold for standard "cellaring" of wine, and some wine matures well, while other wines are short-lived. It should not be dangerous, anyway. You can taste it and decide for yourself which way it went, if any. At which point you'll need to drink or dispose in a relatively short timeframe, as i...
Can we keep alcoholic beverages indefinitely? I have some never opened alcoholic bottles under the kitchen sink and has been there for years. The are basically whiskey, vodka and bacardi. I always thought that alcoholic drink never go bad and even the taste doesn't spoil and can be kept for years but my other question...	Short Answer: Yes. In general, unopened containers of alcohol have an indefinite shelf-life. For example, there are 500+ year old barrels of wine which are likely still drinkable (i.e. not only safe to drink, but pleasant). Alcohol itself is a preservative, and will prevent nasty organisms from growing. As such, I ...
I accidently steamed chicken I intend to bake I'm quite embarrassed. I tried to copy the way my daughter bakes chicken legs in the oven with vegetables and baby potatoes. First I put the potatoes in after washing without drying them first then I already had the vegetables in the baking pan. Then I put the chicken dir...	At the risk of (slightly) overcooking, yes you can crisp that up. First, you open the oven door wide and let all remaining steam escape. Then, you switch on only the broiler and place the rack on one of the lower shelves, probably second from the bottom (assuming a standard size oven), close the door again and start wa...

Subsets and Splits

No community queries yet

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