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What is a good substitute for cheddar powder? I’m making cheddar popcorn and most, if not all, call for cheddar powder that has to be ordered online. This is more of a project/curiosity, so I’d like to try with something I have on hand first. I have packets of powder that come with Kraft Mac and Cheese and I also have...	Both of those options could certainly work. Both are dehydrated powders that consist primarily of dehydrated cheese. Which one is better is going to be a matter of taste. The Kernel Seasons is specifically designed to go on popcorn, so it's more promising. However, it also adds a bunch of extra spices, so if you jus...
How to convert fluid double strength espresso to instant coffee crystals? I am using a recipe that calls for double strength espresso, but I would like to use instant coffee crystals instead in order to reduce the overall amount of liquid in the dough. The recipe, Union Square Cafe's Chocolate Biscotti, tends to produ...	That recipe only calls for 1 teaspoon of liquid espresso; there is no way that the espresso is the liquid that is making it hard to work with. The liquid in the recipe is coming from the eggs. That said, if you wanted to substitute that 1tsp, I'd use 1/2 tsp instant espresso powder. Since the mix of instant espresso ...
Why is my spatchcocked chicken bloody? I cooked a medium sized chicken spatchcocked with the backbone removed and the bird flattened after I cracked open the breastbone "star" with a sharp knife. The bird was placed skin side up on a sheet tray, seasoned with salt, pepper and olive oil. It was then baked in a 220C non...	This is likely a harmless vein. I often find veins close to the breastbone or drumsticks. They don't look appetizing, but are usually nothing to worry about if the bird is cooked to proper temperature.
How much sugar and/or milk do I need to turn 99% chocolate to 70% dark chocolate? I ordered 70% dark chocolate from an online store but they sent me 99% chocolate. I've been trying to find measurements on the Internet on how to turn it into 70% dark chocolate, but most of the sites don't say a specific amount. As Chri...	If it's any help the precise conversion for any two concentrations is C1xV1 = C2xV2 where C = concentratiion and V = volume or weight. So, for 1 unit of 70% from 99%: 70 x 1 = 99 x V2 rearrange to make V2 the subject: V2 = 70/99 = 0.707 So, if you took .707 g or 0.707 oz of 99% and added it to something to make up to 1...
Will cross-contamination not happen when deep frying breaded chicken and battered fish in the same oil? Two restaurants I know fry battered fish and breaded chicken in the same oil. I asked one of them how they prevent cross-contamination in that case and I received the following reply: Our fish is hand battered whic...	Pasteurization is usually done between 63-90 °C, (145 - 194 °F) steam sterilization at 120-130 °C (248 - 266 °F). So you can consider long frying oil at 150-200 °C (245 - 392 °F) safely to be free from any microbes. For flavours it depends, some will vanish even at temperatures far below the boiling point, some will ch...
Are whole dried Shiitake sufficient for complete flavour extraction in my stock, or should I cut them to increase surface area? I usually bring my soon to be vegetable stock to a boil and then let it simmer for about an hour. One of my favourite ingredients is dried Shiitake, which I tend to buy whole and in bulk. Sho...	Are whole dried Shiitake sufficient for complete flavour extraction in my stock Of course! Don't bother cutting them up, as that would make them prone to releasing too much of their flavor long before the stock is ready.
Frozen turkey cooking? Not for thanksgiving! I bought a turkey right after thanksgiving to turn into broth but didn’t the day of so I froze it and now I don’t know if I can put the frozen turkey into a pot as is or if I’d have to thaw it like normal first. I’m considering cutting the turkey in half to put in two pots ...	You can make stock with a frozen turkey. There is no issue. Ensure your stock comes to the boil and that you simmer until the meat is fully cooked.
Toasting dry rosemary When I want to flavor my focaccias or bread loaves with spices or herbs, I add them dried to the dough instead of topping the final product before baking. In this way, I don't lose them when I slice the final product and I don't make a mess. As seeds I use sometimes fennel seeds, that I toast bef...	You just have to be much more careful about burning, but toasting dried herbs can be useful. For example, it is quite common to toast dried oregano in some Mexican preparations. There is no problem giving it a shot to see if you appreciate the effect.
Lost water in sous vide container overnight I had 2 roasts in my sous vide at 132 degrees for 10 hours and went to bed at 10 and checked at 7 this morning and had no water as had sprung a leak Planned on cooking for 36 hours so started again Will the meat be safe after sitting with no water for that long	Your meat was in the danger zone for too long, basically sitting at the perfect temperature for pathogen growth for many hours. I would say that it is risky to continue. "Two roasts" suggest you are feeding a lot of people. Consider your guests. I would go to plan b or start over with fresh product.
Should I remove the inner parts of marrow vegetables? Should I remove the inner parts of marrow vegetables, like this zucchini (or whatever this is)? You generally want to avoid any seeds in your food, but there would be hardly any zucchini left if I do this!	No. The only cooking preparation where the seedy core of summer squash is removed is for stuffing them. Otherwise, that's part of what you eat. The seeds are soft and pretty much the same texture as the flesh.
Safety of chicken after thawing temperature at the wrong temperature I tried thawing chicken breasts in my refrigerator, but after leaving them in there for 1.5 days, I took their temperature with a meat thermometer and found them to be 47 degrees Fahrenheit. From what I have read, I should have set my refrigerator to...	This question is not answerable with the given data. After 1.5 days, the chicken should be the same temperature as the fridge (or colder, if not fully thawed). So we have two possible scenarios, that hinge on the used thermometers The fridge is set correctly, the thermostat & temperature probe working fine and the who...
Protecting gingerbread house windows from humidity We made some pretty good windows for our gingerbread house this year, by putting crushed boiled sweets (hard candy) in the cut holes for the last few minutes of baking. But since then they've absorbed enough moisture (at least I assume that's what happened) to run and...	Coconut oil? Give them a smear. You might need to take them out and bake off the moisture they have absorbed, then let them cool. Coconut oil will be solid at winter room temperature. It will serve as a moisture barrier for your sugar windows. An alternative to coconut oil would be Chapstick or some similar lip balm...
Can I Sous Vide a roasting joint? With the end of year Christmas shopping panic, the only beef joint I could get for Christmas day was a 1.6kg roasting joint. There is no other marking on the pack, so I assume this is either silverside, topside or salmon cut. I was intending to sous vide this for 24 hours at 60C. Woul...	No, sous vide is an excellent method of cooking this type of meat. The best results will very much depend on the precise cut of the meat, the temperature used and the amount of fat and marbling. I cooked this joint (which had very little connective tissue or fat) for 20 hours at 60C. The meat was tender, moist but not ...
Why does using very unsaturated oil for seasoning cast iron make the coating brittle? It's a point mentioned in this video. I don't quite get it. The more polymerization= stronger coating... till a point? Why does too much polymerization make the actual coating ultimately weaker?	I can indeed confirm that flax oil is a very poor choice for seasoning, and it is indeed due to its being overly reaction-friendly. * Let's look at the seasoning process in depth, first taking the average case Case
Can you make red bean paste from bean flour? I was having a conversation with someone about making a dessert from red bean paste and they mentioned the process being arduous because they had to cook the beans for two hours, and then mash them. I knew that bean flours like besan is commonly used in cooking flatbreads i...	Yes, it's possible and in fact sometimes done in Japan, but doing so creates a specific type of red bean paste called sarashi-an (晒し餡, "dried/bleached paste") that is only used in a few recipes, primarily soups. More broadly, Japanese bean pastes are usually categorized by their texture. The three types mostly commonl...
How can I make my Christmas dinner less dry? For Christmas, I make the same thing every year. My family loves it, I never get any complaints, and they really won't let me leave out or substitute any of my staples. Nobody has a problem with it, but me. My staples are spiral ham, roasted potatoes, this brussel casserole...	In our family tradition there is always a kind of fruit in a main dinner. This can be as simple as a can of mixed tropical fruit, it can be prunes which have been soaking overnight or flash cooked, it can be cranberry in sauce out of a jar or self cooked. Adding a simple bowl of fruit will add a different and not dry m...
How long to heat up a cast iron pan for cooking There are many articles and Reddit posts saying to heat the cast iron on low for a long time and then cook in it. Apparently it’s a bad idea to heat the cast iron on high as heat doesn't flow easily through the metal bulk. So, how long should I heat up the cast iron? Nor...	You heat it until it has reached the heat you need for the recipe you are going to make. It doesn't matter how long. You can use any method you like to decide when it's ready. You mention that you are comfortable with a water drop method; that's great. You can use it on your cast iron pan, there is nothing to speak aga...
Urgent help for cheesecake I just baked a chocolate chip cheesecake in the oven for 65 minutes and forgot to put a water bath in there! what do I do to make sure that it's done okay? I don't have a thermometer. Did I ruin the whole thing?	If the recipe called for 65 minutes with a water bath and you baked it for 65 minutes without one, it will certainly be done and almost certainly taste good. The texture might be different than the recipe intended because you've effectively let it get a bit hotter, and the surface might have cracks (which is only an is...
How to quickly thaw frozen goose? I have a 5kg goose, frozen at -18C. I guess that even at room temperature, it won't be ready in about 15h to cook. What are my options? How quickly would it thaw in cold water sousvide? Its packaged airtight. Or should I simply put it in the oven early and run it on very low temp for ...	Set it into the largest pot you own (that it will fit in) and fill the pot with cold tap water. Set it in your sink or set the pot on top of towels on the counter (to collect the condensation from the sides of the pan). Leave the goose/poultry in the water, turning it occasionally so that it thaws more evenly. It shoul...
US food label of organic lemon juice 100% Juice 59 servings 1 tsp per serving (5ml) Ingredients: Organic Lemon Juice Calories zero, everything is zero on the nutrition facts and nothing mentioning sugar. Is only organic maple syrup required to state the sugar content but not organic lemon juice? Is this due to a round...	According to the USDA, one teaspoon of lemon juice has around 1 calorie and .1 grams of sugar. FDA regulations allow listing anything under 5 calories per serving as "zero calories" and less than .5 grams of sugar as "sugar free". So the reason you see no calories or sugar listed is that the serving size is so small (1...
How to have a swiss roll keep its shape I made a bûche de noël this Christmas, using a rolling technique, like a swiss roll. I tried my best to get a good shape: I rolled the sponge sheet right out of the oven and let it cool down in the proper shape. When it was cool, I unrolled, smeared the filling onto it, and roll...	Next time place the rolled swiss roll in a narrow container, as wide as the roll in its packaging, by preference with a round bottom. Otherwise fill the bottom corners of the container so that the roll is cushioned over its full length and can no way drop down in the corners. And when plating up as a roll you might sti...
What does salt do in bread dough? I'm making a bare-bones bread recipe, but I was wondering what the salt does. It looks like it helps it rise, but how does it compare to sugar? How do they interact with each other?	Salt has three functions in bread. It changes the flavor, making it more savory. It inhibits the yeast. In fact, it makes it more difficult to rise, not easier - as you see, the effect is not that pronounced, to the point where it was easy for you to mistake its direction from casual observation. It makes a somewhat f...
How to store opened canister of butane? I opened a canister of butane last night to cook, and it's now half empty. What is a safe place to store it? Can I leave the canister in the stove? (note - stove is disengaged) Or do I have to take it out and put the cap back on?	If you're talking about this kind of cannister: Then disengage it, but you can leave it stored in the stove. That's probably the best place for it.
Is it dangerous to stack stainless steel cookware? I have a set of stainless steel tri-ply cookware (non-coated). To save space inside my cabinets I stack fry pans and saucepans inside each other (smaller in bigger ones). I wonder is that safe? They are all made of steel, so I imagine they can scratch one another. Ins...	If the inside of your pans has some kind of non-stick coating (for example containing PTFE), it's advisable to avoid scratches. There are pans with no coating, like many cast iron pans or uncoated stainless steel pans; scratches are not an issue with them, except for deeper scratches, which might cause sticking of prot...
How many times (and ways) can you reheat honey safely? We have an old house that is quite cold especially in winter. As a result, the bottled honey we buy solidifies in the squeeze bottle. The manufacturer recommendation for this is to gently reheat the bottle (although it doesn't state exactly how). I have in the pas...	Honey crystallizes in a natural and spontaneous way, specially when stored in low temperature or due to aging. It changes from a liquefied to a semi-solid state. The recommended way is to heat crystalized honey in a water-bath around 35ºC. It will take a while and you'll have to dry off the honey container. I didn't fi...
What is the packet of stuff inside a package of ground turkey? When I buy ground turkey from Publix, under the ground turkey in the package there is a packet of something pinkish colored than isn't mentioned on the label, what is it? Is it maybe something from the turkey used for flavoring a broth or something?	Where I live most prepackaged meats come with a kind of fluids sponge or mat. Those can be part of the packaging, can be clearly recognizable mats between the meat and the packaging, or it can be a bag shaped package which looks like it could contain something edible. As it is something made to contain the liquids drai...
Wrong ingredient order for dried cranberries? I am looking at the nutritional label for Mariani Dried Cranberries. If I'm reading the label correctly, the serving size is 40g, 26g of which are added sugar (yep, 2/3 of this product is sugar!). According to FDA regulations, since sugar is the ingredient of the largest a...	The ingredients reference the, well, ingredients. They are listed in the order of what goes into the product. So, they start out with more cranberries than sugar. The nutrition information references the finished product. The now-dried cranberry matter contained in the product may well be less (by weight) than the adde...
What is the proper way to trim green asparagus? I've heard of several approaches to cutting green asparagus to remove the woody ends from the bottom which are no good to eat. In general, none seem to take account of the thickness, or the age or freshness. For instance: Alton Brown recommends grabbing the asparagus fr...	So, first, let's look at what you're doing when you trim asparagus. Like most other green "stalk" vegetables, as asparagus gets larger and older, the stalks get more fibrous as a way of supporting the plant. In addition to asparagus, this is true of broccoli, kale, and many other vegetables. One way to avoid this fi...
Substitute for Beer in a savory flatbread recipe to make it halal Several recipes for savory flatbread call for light beer as an ingredient. What would be an acceptable Halal substitute that would preserve the taste and texture of the bread? The bread is typically fried in a pan rather than baked in an oven, and conta...	Beer is added for two reasons: flavor and - especially in rather liquid, pourable batters - for the fluffiness due to the carbonation. The latter can be achieved with any fizzy drink, typically carbonated water. For the former, decide whether you want/ need the slight bitterness contributed by the beer and of it’s not ...
Why is the butter and flour mixture used in cast iron pan recipes? Consider this recipe and this one. In both butter and flour is mixed before cream is added. What is the idea behind mixing flour and butter? Here are quotes of the relevant parts (in case of link rot): 1.Meanwhile, in a large cast-iron or other heavy ...	This is called a roux, a common way to thicken sauces; there is nothing about it that is specific to cast iron pans. By first cooking the flour in butter (or another fat), the taste improves and the grains of flour are coated in fat so that they do not clump together when the rest of the liquid is added.
Can I use lemongrass instead of lemons? I haven't really worked with lemongrass before so I just wanted to know if lemongrass essence tastes quite similar to lemon, and if I can make tea with it.	Lemongrass is quite a common ingredient in herbal teas. But it has a different taste to lemons. It is milder than lemon. Lemongrass essence should be food quality and as such you can also use that in drinks, but it will require even more testing how much you want to add. It might be a good option for people who can for...
How do I know what kind of coating is on this pan? My family bought a pan in France. There is very little information about this pan (it's a Monoprix brand), but the label attached to the pan says that the pan's material is aluminum and the coating is "Anti-stick Whitford". The pan itself looks like this: And the lab...	Whitford is, in fact, a chemical company that makes nonstick coatings, so the label makes sense. Since 2016 they've been offering PTFE (Teflon) without PFOA, so that's most likely what the coating on the pan is. While Whitford does make more exotic coatings, it's not clear than any of them are used in cookware, and y...
Why do my sautee'd onions remove grill marks from my steak? When I make steak, I sear it on the grill at high heat, then transfer to a pan of already cooking onions, mushrooms, butter to finish on low. Sometimes I've left it a little too long in the pan and notice sear marks and some of the color has vanished. I notic...	Grill marks are a product of the Maillard reaction, which is accelerated in an alkaline environment. Onions are slightly acidic and like mushrooms, also release a lot of water upon grilling. This has a two-fold effect. The flavour compounds that form the grill marks get washed away by the introduction of moisture. You...
Why not use alcohol ice? I don't really drink alcohol so it's more of a theoretical question. I know that some people don't like ice because it dilutes the drink, so they prefer to use metal or stone cubes instead. However they have smaller thermal capacity and thermal conductivity than water ice. So my question is - ...	Ethanol has a much lower freezing temperature than water: -114°C. This is considerably colder than dry ice and would require expensive specialised equipment to make and store. It would also be dangerous if it made contact with skin or was swallowed. Freezing an alcoholic drink, which is mostly water, mostly freezes the...
Why is the outside of grilled cheese buttered? Most grilled cheese recipes call for the outward faces of bread to be buttered, while the inside faces have the cheese inserted. However, this tends to cause your hands to become very oily when eating them. What's the motivation behind buttering the outside, as opposed to...	The part that is buttered is the part that comes into contact with the cooking surface (a pan or a toastie maker). By adding fat the surface of the bread is fried rather than merely toasted, giving a different flavour and texture.
Correct use of a wood fire oven I'm planning to build a small traditional wood fire oven, and I'm wondering how is the correct usage of the fuel (I'm planning to use regular firewood): Do I have to wait, until all the wood burned down to charcoal or can I close the oven front door with some logs still burning? I don't...	A lot of the "cooking" with an oven like that is intended to make use of residual heat stored in the brick, etc. The process of burning the wood down to coals heats up the brick oven itself which provides a easier, more consistent radiant heat. You're not really looking to do "campfire" or "fireplace" cooking here. Let...
What methods for cooking fish with dry heat remain after eliminating oven, cast iron, and Teflon? Though lately quite fond of experimenting with different marinades on fish steaks (of various kinds), and briefly baking in a preheated 400F/200C oven, I'm unhappy with how wasteful it is to do this on a regular basis. It...	You have a number of options: find a substitute for teflon that doesn't give you health concerns. There are dozens of nonstick "titanium" "diamond" "rock" etc etc pans on the market use a stainless steel pan and a little oil cook your fish at the same time as something that reheats well (meatloaf, lasagna, oven-braise...
How much baking soda should I add to a cup of hunts tomato sauce to neutralize the acid? I have Hunts 100% natural no salt added tomato sauce. There is only one variety that Huntz makes that says "Tomato Sauce". I am wondering how much baking soda will be enough to neutralize the acid. The can is exactly 8 ounces.	It is not possible to solve this analytically and give an answer, because tomato sauce is not a simple solution of a single acid in water, but more complex - and besides, producers tend to keep the exact amounts of ingredients a trade secret. If you want to neutralize the acid, you will have to use a pH meter of some k...
Caldeirada - the Portuguese fish soup Caldeirada is a fish soup/stew very popular in Portugal, which has several recipes (mainly suggesting different kind of fish). It is cooked in a large(r) pot and these recipes have all in common to start covering the pot with a layer of sliced onion rings. Then you add layers of o...	Tradition counts for a lot in many cuisines, so the answer may be 'because that's the way it's always been' in Portuguese cuisine. However, I would put the onion at the bottom because it takes the longest to cook. By putting the onions at the bottom they will get the earliest and therefore longest exposure to heat. Alt...
How safe is it to have raw cracked eggs uncovered in the fridge? At my work we crack maybe 400 to 500 eggs as prep in the morning into little cups and put them in the walk-in fridge. I’ve noticed after some hours if I make myself some eggs to eat later in the day I feel really gross and bloated. But if it’s freshly cr...	The main risk to cracked eggs in a fridge is contamination, either by other food or by things like mould spores in the air. Assuming that the fridge and the containers you are using are clean, there are no food safety issues with leaving them out of their shells in the fridge for a few hours. (See e.g. this US guidance...
Why might my fermented garlic purée have an incredibly bitter, ammonia-like smell? I've made fermented garlic paste many times before. It's essentially a bunch of raw garlic cloves blended with 2% salt by weight, then left in a container to ferment at room temperature for 2-3 weeks before being stored in the fridge. T...	It must have fermented with a different strain than usual. Fermentation is a process in which you start out with a food contaminated with dozens of species of bacteria, all competing with each other. You provide conditions known to be perfect for the development of a desired strain (or multiple strains) and that strain...
Trifle without custard I recently had a slice from a bowl of what was presented as a cake containing: Soft biscuits Cheesecake Raisins Strawberry jelly The design was as you would see in a bowl of traditional trifle. I called this dessert a trifle because of the soft biscuits and jelly top layer, but is this Correct...	Questions like 'does this thing count as X' are hard to answer because terms for food don't generally have strict definitions and they vary hugely between regions and cultures. It's most useful to be pragmatic, to try to describe food in a helpful way that doesn't confuse people or lead them to expect the wrong thing. ...
Why is my combi oven fan on long after cooking? My Whirlpool combined oven has a cooling fan that is on while heating. But when the time is up, it often remains on for several minutes after that. We noticed the following: While oven cooking, the fan remains on for around 5-6 minutes, then it turns itself off. Sometim...	As this is a cooling fan, and not a fan to circulate air within the cavity, it probably does need to stay on for most of that time after a long cook, for 2 slightly different reasons. In microwave mode the electronics heat themselves up, and some components can get pretty hot. In oven mode the heat from the oven warms...
Why does baking cooked rice not overcook it? Many recipes like stuffed peppers call for baking already fully cooked rice for upwards of an hour at ~375 F. I’m surprised the grains come out intact and texturally not that different than before they were baked. Why does the rice come out not tasting overly mushy or over ...	Rice does taste a little different after baking, and its texture is also a little different, but the reason it is not mushy or overcooked is that the recipe controls the moisture levels. Totally uncovered it would dry out completely in the oven, and with too much water it would become mushy, but inside something like a...
Substitute peanut butter instead of peanut butter chips? Can I use creamy peanut butter instead of peanut butter chips for easy microwave peanut butter fudge with sweetened condensed milk?	Possibly, but probably not. Peanut butter chips are made from partially defatted peanut powder (the stuff that’s left behind after squeezing out peanut oil from peanuts) combined with hydrogenated oils which are solid at room temperature. If you substituted peanut butter (without the hydrogenated oils), the result migh...
What should I do to repair the surface of this cast iron pan? I got this cast iron pan several years ago, and tried more than once to season it according to recommendations from articles I read. Each time, the process involved something like rubbing it with oil and sticking it in the oven, upside-down, for some amount...	Personally, I would strip it and start over -- you have some serious caked burnt oil and charcoal on that, and the seasoning is never going to "even out". And probably use different instructions this time. Check the many questions linked by @Tetsujin in the comments. ( judging just from that photo, I'd say you were...
Pre-treatment of wet mozzarella balls to reduce moisture for pizzas - thoughts on method? During my journeys of homemade pizza making I've come across the classic problem of it coming out as a wet mess, due to excess moisture of the toppings. A prime culprit of this was my use of supermarket wet mozzarella balls in th...	I think you are overthinking the problem. The biggest issue with homemade pizza, especially Neapolitan style, is that people generally use way too many toppings. Cut back on your toppings (sauce included), and as you tear apart the mozzarella to use, simply blot it quickly on some paper towel. It should not require...
Why did my smoked boneless chicken breast come out dry and without apple flavor? I have a Pit Boss Lexington grill. The lowest temperature setting is smoke which is about 50-160 degrees. The setting above that are marked in degrees. I was using trager apple pellets. I had a skinless, boneless chicken breast. I cut t...	As moscafj's answer correctly states, the lowest average temp on that grill is more like 180-200F so you annihilated that poor bird! Even though the final temp may have been 150, it was almost certainly much hotter than that at some point (if the internal meat was firm and white this is certainly the case). But also, ...
What's the best way to store the dark green tops of spring onions (scallions), specifically without them growing any further or turning yellow? When my local store has spring onions (a.k.a. scallions or green onions), I like to buy a lot of them. I mostly use the green tops as a garnish in soups or ramen, and toss the...	You seem to want to "freeze the onions in time", which is impossible. Onions are a living plant - and continue living after they have been harvested and even cut up. You cannot stop a living thing from, well, living. When you keep the onions whole, they continue growing. If you can ensure optimal conditions, they will ...
How can I filter the solids out of my homemade pumpkin spice syrup? I'm a big fan of pumpkin spice lattes, and I've been experimenting with a few recipes for making my own pumpkin spice sauce at home. It's pretty simple; simmer equal parts sugar and water with varying amounts of pumpkin puree, nutmeg, cinnamon, clove...	Straining Use cheesecloth. You don't describe your process with cheesecloth in much detail, but I would suggest line a colander with a couple of layers of cheesecloth, and place that colander over a bowl to collect your pumpkin spice syrup; pour the mixture of spices, simple syrup, and pumpkin puree through the chees...
Can fat be used as a sugar substitute? I'm not so concerned about obesity — I feel that's about portion control. Rather, I'm concerned about sugar being a carcinogen.	We can't speak to health or medical issues on this site. Beyond that, I don't see how fat can be used as a sugar substitute. They are completely different ingredients that serve completely different purposes.
What is this freaky knife for? It's long and skinny, like a bread knife. It doesn't show well in the photo, but there's a tiny fine serration on the edge of one of those pointy things…? I've asked the 2 chefs I know, and neither one of them even had a guess!	It's a serrated carving knife. In fact, that particular knife is a Kitchen + Home Carving Bread Knife – 8” Sharp Stainless Steel Serrated All Purpose Kitchen Knife available from WalMart for $13USD. The forked point is for skewering and serving slices of meat after you've carved them (see photo on listing). If the kni...
How far in advance can I stuff a joint of pork before cooking? In Nigella’s book, “Nigella Christmas”, she makes a rolled stuffed loin of pork. The loin is flattened, stuffing is laid upon it, and it is then rolled, wrapped in bacon and tied with string to keep it together. Nigella has lots of “Make Ahead Tips” in the...	Your recipe mentions a marinade: Put all the marinade ingredients into a large freezer bag, with the opened, flattened loin. Leave the bag overnight in the fridge (in a lasagne-type dish) or just while you are making the stuffing and waiting for it to cool. I suppose the 6 hour limit you're asking has to do with the ...
How can I tell if a broth carton with a twist cap is sealed? Many companies offer broth in a box carton with a twist-off cap. In the US, these are usually 32 oz cartons but may be other sizes as well. Twisting the cap breaks a foil seal underneath, allowing one to pour the stock. There is no way to remove the cap with...	Give it a slight squeeze. If it’s letting air out, you’ll be able to continuously squeeze until liquid comes out. If it is sealed it will resist further squeezing after only a slight squeeze. Additionally, the seal is under a sealed plastic twist top, which is not actually in the “closed position” at the time of purcha...
Can I add new yeast to a dough I made with dead yeast? I prepared bread dough that didn't rise. I then tested the yeast I used and apperantly they are dead. I bought new yeast and I still have the dough in the fridge. Can I mix in the new yeast to the dough, or do I need to make a new batch?	Yes, you can knead it in and it will still work. I've forgotten yeast when making bread and added it in at the end, it still rose and I got a good result. How you do it depends on the type of yeast. 'Easy Bake' or 'Instant' yeast is the same strain of yeast, but finer grained, this can be kneaded in directly, I would s...
What is the food that James Woods eats in "Best Seller" (1987)? This is a screenshot of the food. What is it? It appears in the original movie in at 49:28.	Those are canapes: little bites of something tasty. Being served on a silver tray implies they are expensive and were made with care and time, letting us know that this setting (I know nothing about the movie and haven't followed your link) is rich and luxurious. The black blobby stuff is probably supposed to be caviar...
Kitchen utensil identification - small delicate chopper Recently, we were cleaning out my grandparents house and found a couple of tools in the kitchen that were odd. One is this small tool that looks like a chopper, but it's very lightweight. The blade is only a couple inches long (toothpick shown in photo for scale)...	I think it's a simple herb chopper. Google brought up several sorts when searched for 'antique', some of which are similar in design. Of course, the ones making it to the antiques market are not going to be the simpler designs from the post-war austerity years, but I think there's sufficient similarity of form.
Reducing sugar in pudding I've been trying vanilla pudding recipes but they're all too sweet for our liking. I want to change the amount of sugar from 3/4 cup to 1/2. Is that a culinary no-no, or should I use a substitute?	For this answer I am assuming the flan-type of pudding, where a liquid (e.g. milk) is cooked with starch until thickened. Sugar is for the thickening process pretty irrelevant, which means you can even make a pudding completely without sugar or sugar substitute. So feel free to adjust the recipe to your and your family...
Swollen meat packages (modified atmosphere packaging) I noticed that many packages of chicken or ground turkey are swollen in the store and there is no huge fuss made over them. I know modified atmosphere packaging could cause this but this article and this one I read say that this can happen but then revert to the be...	Now you've punctured it you don't have a week. It was packaged in a protective atmosphere, & you've broken the seal… not to mention, of course, that if it was continuing to increase in pressure, a reasonably sure sign of spoilage, you've now discarded that tell-tale. The reason there aren't huge recalls is, as you migh...
Conversion Charts aren't the same & are confusing I learned the hard way that not all measuring cups are reliable so I started using a scale. I started googling conversion charts and found a multitude but most having varying answers. For example, All purpose Flour King Author states 1 cup= 120g Another states 1 cup= 1...	There is no 100% reliable conversion chart for dry ingredients, there are too many variations in the mix, like fineness of grain, varieties, etc. However, that's less of a problem than you may think. I converted to metric using weights a long while back and found the same as you regarding charts, so I just measured it ...
Getting puff-pastry dough to stand up in straight sided pans I just made a pie (English-style) that involved lining a '* wide, 2" deep springform pan with puff pastry. I cut two 8" circles of pastry dough, and then several strips. The critical fail was that I couldn't get the strips of pastry I was using to line the...	It seems to be a universal kitchen law that, no matter what size freezer you have, it fills up to capacity within a couple of months, and stays that way forever. To get around the problem, it is useful to develop a few small tricks. And the one relevant to your case: you can make temporary space by moving stuff to the ...
Naan not sticking to tandoor walls I am having trouble getting my naan bread to stick to the tandoor walls. (Yes, I've tried adding water) I have made the same recipe twice with no issues and now the third time around it doesn't want to stick. I have not seasoned/cured the tandoor, could that be the issue? if so, what...	A tandoor is generally at least 500°C, that's 930°F, so it's most likely your tandoor was not hot enough. An infrared thermometer is your friend here, it will take the guesswork out of it. Also, your naan dough needs to be sticky, if it doesn't stick to your hand it's not going to stick to the tandoor wall. If it's not...
How to ensure that potatoes disintegrate in stews or casseroles I am not a very good cook. I have tried making stews or casseroles. I put meat, vegetables and potatoes in a casserole dish in the oven, a slow cooker, or on the hob in a low heat. Sometimes the potatoes dissolve, and give me a delicious thick sauce. Very...	The effect you are looking for is not congruent with typical preferences. Most cooks and eaters, on finding that the potatoes have disintegrated in their stew, would call them "overcooked". So you cannot rely on recipes to produce this result - most are geared towards having potatoes remain in distinct cubes. There are...
Does flour have yeast? This feels like it should be an easy question to find an answer to, but all I'm finding are unreliable sources saying both yes and no. I'm referring specifically to any kind of store-bought flour used for cooking or baking. Thanks!	Flour “contains yeast” in the sense that it is not a sterilised product and contains impurities such as wild yeast cells. The yeast and bacteria contained in flour, in fact, are the genesis of “sourdough starters“. Flour does not “contain yeast”, in the sense it has nowhere near enough yeast cells to use to make a ris...
Due to allergies, I'm limited to avocado mayo, it taste like drywall, what can I do to make it palatable? My favorite is Hellman's mayo, but I can't have it as I get severe inflammation from the canola oil that is part of its ingredients. This avocado mayo was the alternative I found locally but doesn't taste anything...	From your description it's hard to know what flavor is missing, or it has too much of, so I'll give you the general approach I'd take. Mayo is an emulsion of oil, eggs and vinegar. The emulsion of oil and eggs is by itself pretty bland, so producers add sugar, salt, and/or spices in various quantities, I'm going to gue...
Too much nutmeg? Short version: Is about 3 g nutmeg too much for a single meal? Long version: This evening, I prepared 2 big dishes of spinach lasagna. I like to eat rather spicy, but I overdid it a bit this time, putting about 50-60 g (bought ground). I usually cook big quantities like today, and freeze it to eat it ...	I think (pending a bit more digging through the literature) that for an acutely toxic dose you would need to be consuming something in the order of all of the nutmeg you put into your whole dish before you experienced the effects of consuming "too much" nutmeg. Death from nutmeg seems to be incredibly rare and usually ...
Why use a poolish and dry yeast? I'm in the process of trying a new pizza dough recipe that calls for a poolish (equal weights flour and water, with a small amount of dry yeast, left at room temperature overnight), as well as dry yeast added during mixing. I've seen this before in many bread recipes, and I always wond...	The answer is: Flavour. The purpose of yeast in bread isn't just to make it rise, it also provides a flavour to the bread. While a poolish does indeed give you lots of great yeasts for rising, the flavours developed by the yeast metabolizing compounds in the poolish contribute to the the final flavour of the bread. Th...
When baking frozen pizza in oven When baking frozen pizza, why do the edges burn but cheese in center is not fully melted.	If this is a bought frozen pizza then it is important to follow the instructions on the packet. Don't try to improve it or cut corners. Also your oven may not have the temperature you want it to. Get hold of a thermometer and check it.
Fat and gluten development - Salt Fat Acid Heat I am reading Salt Fat Acid Heat. I am still in the beginning but it has changed my approach to cooking, it is much more fun now. Nevertheless, there is something I am not getting when it comes to fat and gluten. This is an excerpt from the book: Cold-handed or not, cons...	You haven't missed anything, I agree it could be worded better. Both are true, just not at the same time. As butter warms it combines more readily with your flour, but as long as you keep it from getting too warm the emulsion won't break down. At this point if the butter warms too much your pastry become less flaky. If...
How big a garlic clove? How big (grams) is a clove of garlic, as found in a recipe? I have a lot of recipes that call for some number of cloves of garlic. The problem is that garlic is a plant, and the size of the clove varies greatly. My local supermarket sells heads of garlic with really large cloves -- I weighed so...	At some point you have to accept that cooking isn't totally precise. This is one of those points. Even so some recipes do call for "a fat clove of garlic" to guide you (you could use 2 or even 3 little ones). As well as varying in size, garlic varies in strength, which you can't measure. The flavour also mellows with c...
What proportion of the natural yeast in Sourdough comes from the flour? Inspired by this question... when making a sourdough starter or similar, does the flour contribute a significant amount of yeast to the final product [either from the flour's origins in the fields, or from the factory where it is milled], as oppos...	It Depends, but ... First, it depends on the flour. Bleached, sterilized, hot-rolled white flour has the least (possibly none) naturally-occurring wild yeast on it. Cold-rolled unbleached organic whole-grain rye flour has the most. Everything else is in between. Clearly, if you're using sterile flour, any yeast is goi...
Can Seitan like substances be made from lentils/other high protein sources? I was wondering if the ability to make a "coagulated protein mass" was unique to gluten in wheat. For example, if one grinds up a bunch of lentils into a very fine powder and then adds water to make a lentil dough (And stirring consistently in...	The important part isn’t (just) coagulation, but the viscoelasticity (pliant stretchiness) which allows it to form a loose structure incorporating starch and gas. Few proteins have that property. (Casein, a milk protein, comes to mind; the process of making mozzarella is not so very different from that of making seitan...
How many cake mix boxes would I need for to make a 9 inch cake with 6 layers I am baking a 6 layer 9inch birthday cake for my daughter. How many cake mix boxes would I need to do this please? X	According to another question we have about the size of boxed mixes, major mix brands in the USA use a roughly standard size, one box is intended to produce two layers of a 9x6 rectangular cake. You say "9 inch layers", which sounds like you are planning round layers of a 9 inch diameter. The area of a 9 inch round lay...
How to properly season or marinate steamed potatoes? When boiling potatoes, most guidance is to heavily salt the water which in turn internally seasons the potatoes. When it comes to steamed potatoes, I’ve achieved fine results salting after they’ve steamed. I’m wondering if seasoning or marinating the potatoes in adv...	I had a lot of steamed potatoes growing up, but it's almost always seasoned afterwards with sauces. I find it's a good alternative to boiling, as you still get the moist texture, but it's much harder to overcook. If you season the water, it might not work for some types of seasoning (e.g. salt), therefore marination wi...
Why do potatoes in soup/stew taste stale the next day? I notice that when I prepare stews or soups with potatoes (e.g. beef stew, Japanese curry, etc.), they have a tendency to have a somewhat-off "stale" taste when reheated the next day, after taking it out of the refrigerator. The other vegetables in the same dish (...	I suspect that the issue is that starches change when cooked and then chilled. (Called retrogradation) This is why long grain rice is always a bit dry and hard when refrigerated (but makes for better fried rice as it’s less sticky, and it’s lower glycemic index as it’s now resistant starch) Bread also undergoes retrog...
Bubbling after storing chili fried in oil and vinegar over night To make spicy oil, I followed this procedure: first I fine-minced dried chili I put them in a pan with wine vinegar (7% acidity), some salt and oil and cooked it until it started to go brown (which I assumed is the point at which all water evaporated an...	When a food preservation recipe develops unusual behavior, you have to consider the product unsafe, even if the recipe itself was safe. The bubbles are a clear sign of fermentation, and your chili is now unsafe. I was suggested to fry it again Once a food is unsafe, there are no ways to turn it back into being safe. ...
How can I easily separate onion layers in diced chunks? I often want a small portion of onion in the form of short pieces, one layer thick. I start by cutting a slice from the onion that is about the total amount needed. While it's a slice, the rings can be easily separated, but that makes it more difficult to cut it ...	When cutting the onion, after you’ve halved it and cut along one dimension, smoosh it down a bit with the palm of your hand. This will cause the layers to shear against each other, loosening them. Then finish chopping them. If there are still big chunks, put the pieces in a closed, hard-sided food storage container and...
Rice cooker vapor from cooking brown rice leaves a starchy film on surrounding surfaces I have a really old, basic rice cooker. When it cooks brown rice, the steam/cooking vapor that escapes forms a grubby film on the lid, and usually leaves residue on surrounding surfaces in my kitchen too: cabinets, containers, cutl...	Many rice cookers leave reside in this way, upgrading doesn't necessarily help as some new ones do this as well. Rather than upgrade just fold a paper towel in half, then into quarters, then lay it over the hole with the second fold making a tent over the hole. The paper towel will catch the steam, the fold will keep ...
Carbohydrates percentage in lacto fermented potatoes I am wondering: how much carbs do lacto fermented potatoes contain? Or how would one determine that? Context I am into keto diet since it has been like a miracle when it comes to weight loss for me in the past and it's just about time for me to come back to it. I am...	Lacto-fermenting potatoes, like lacto-fermenting other vegetables (like cucumbers), will only very slightly reduce the amount of carbohydrates they contain. After that, the lactic acid buildup will kill the bacteria. But while most vegetables have only a small percentage of digestible carbohydrates to begin with (the...
Why does making a pasta require more yolks than whites? I have looked up numerous pasta recipes and all of them suggest adding a certain number of whole eggs and a certain number of additional egg yolks. I am just curious why we need only yolks? How would the pasta be different if I added a total number of whole eggs ...	It’s about what properties you’re looking for in the pasta. Serious Eats had a primer on fresh pasta a couple of years ago, and they discussed some of the differences: https://www.seriouseats.com/best-easy-all-purpose-fresh-pasta-dough-recipe-instructions Egg Whites, Egg Yolks, Water: Identifying the Best Source of H...
Does it make sense to salt water after it boils? Does it make sense to salt water after it boils? On the one hand, salted water has a higher boiling point. On the other hand, it increases regardless of whether you salt at one point or another	As @Sneftel wrote, the amount of salt used in cooking will not change the boiling point of water by any appreciable amount. However, if you are adding salt to water for flavor or other purposes, there is a good reason to add salt only once the water is boiling (or at least hot), especially if you are using a stainless-...
Dominique Ansel book - ambiguity in the recipe I have this book https://www.amazon.com/Everyone-Can-Bake-Simple-Recipes/dp/1501194712 at home. And I wanted to try the "White Chocolate Glaze" from page 253. But I am baffled about this step: Make the syrup: Combine the glucose, sugar, and 60 grams (¼ cup) water in a me...	I would assume a typo - change one(!) letter and the logic fits again: Bring to a boil over high heat. Cool until the mixture reaches 113º to 122ºF (45º to 50ºC), about 10 minutes. Stir in the gelatin mixture Further explanation: If something is unclear and temperature is involved, you need to always check for a °F/...
Roasting Par boiled Vegetables I parboiled zucchini broccoli cauliflower carrots and butternut squash now I want to roast them in the oven what temperature and how long should I roast them since they're partially cooked?	We don't know how cooked your items are after the par boil. It also depends on the size of the items. So, we can't be very precise here. I would use high heat (400F or higher) because you probably want some color before the items overcook. As soon as they have some color, test for done-ness. Zucchini cooks much fa...
Do other cultures' foods have anything like ramen eggs? One of my favourite parts of making ramen is ajitsuke tamago – a soft-boiled egg marinated in soy sauce, mirin, and sake. Marinating a boiled egg to impart flavour seems like a simple idea, but I'm not aware of any other dishes like it. Is this something that's b...	Perhaps not having really the same sense of gastronomic style or delicacy… In the UK, pickled eggs used to be a staple; eat them on their own, with a beer or with takeaway fish & chips. Traditional ones in the UK were in brown or white vinegar with spices. Variants are many, with highly coloured extras added for varie...
Freezing raw pizza I'm preparing two pizza, one for immediate consumption and the other one I want to freeze so it can be eaten next week. Is it OK if I freeze raw pizza I.e. raw dough with all the ingredients? Or should I bake the base for a bit? Or even should I bake two pizzas and freezer one, fully baked or half b...	After some teething trouble I freeze my raw (sour-)dough in a flattened ball. I no longer dust it in flour before freezing, and use a rubber spatula to help get it out of the plastic box in which I freeze it. I'd like some smaller boxes so less air goes in, but I'll work with what I've got, and those boxes stack nicel...
Substitution for Green Cardamom Pods in a vegan Biriyani? What options are there to replace Green Cardamom Pods when making a vegan Biriyani. The reason for this substitution is that purely I don't have any, and won't be going to a store that stocks them soon as they are not a common product in this area.	Biriyani spicing is quite flexible, so unless what you're making is specifically "cardamom biriyani", you can swap spices as you need to. Here's some options: Add ground cardamom: if you have ground cardamom, add 1 tsp for every 6-8 pods you don't have. Ideally, you want to add this later in the cooking process than ...
Do Recipes Typically Account for Starters/Preferments when Reporting Dough Hydration? I know there have been a couple of questions here before about what "counts" toward computing dough hydration % (honey, milk, etc.) but I always thought it was a no-brainer that starters and preferments (poolish, etc.) would be taken...	Some recipes do, some don't. If you read recipes that are written for "dough fiends" who are very scientific and experimental about what they cook, you'll find that the total hydration is carefully calculated. The Ooni pizza dough recipe is a good example (billed as 70% hydration, comes out to 69.5%); pizzaheads tend ...
Safer way to heat 1 oz of oil I am looking for an alternative to a procedure that my wife uses. She has been doing this for a very long time, and is very resistant to change. She takes a metal ladle, puts about 1 oz of vegetable oil in it, then holds it on the electric stove burner until the oil bubbles. Then she adds...	Two other potential vessels are: Turkish coffee pots (cezve), though these might be unstable with so little weight in them mugs designed to be used on camping stoves. These may be stainless steel, but I have one titanium and one enamelled steel. I use them to boil water when camping. Honestly though, I'd just use my ...
How to remove goop/slime from powdered tomato soup? I bought "Professional Tomato Soup Mix" and it comes out slimy when prepared according to package instructions. Specifically, after 10 minutes cooling, a film forms on the surface. When stirred, the film does not dissolve, and instead separates into slimy clumps, a b...	That's the kind of stuff I call "instant goop". The only way to deal with it is not let it sit still long enough to skin over - keep whisking every minute, or make it closer to serving time. Once it skins, you could see if a paper towel will pick it off in almost one piece. Otherwise you'll just have to punch a hole in...
Steak still tough despite using methods to tenderize it First method: dry marinating the meat with sea salt for an hour. Second method: cooking the meat with low heat using 80 degrees Celsius (electric oven) for 30-40 minutes. The cut looks like the one on the right: I used these two methods today (one followed by th...	You have a couple of things working against you for tenderness. First, grass-fed beef is often less tender that beef fed on grains. Second, the sirloin is not the most tender cut regardless of what the cow eats. Third, it appears that you are slicing with the grain. Advice for tenderizing grass-fed beef includes mec...
Is goat cheese ravioli freezable? Can I freeze ravioli filled with goat cheese and caramelized onion, even when the package advises not to?	It's not going to make it dangerous if you're sensible. The texture might suffer a bit, but it will still be edible - better than wasting it. Defrost in the fridge before cooking, not at room temperature. I have frozen similar products in the past, and honestly don't think they deteriorated at all - certainly less t...
Does using less sugar fundamentally impact how a cake or pie comes out other than sweetness? One of my favorite pies is Impossible Pie, named such because you need only mix the ingredients and bake in a greased pan and it will form three layers (bottom crust, middle custard, top crunchy coconut) on its own. I found it...	The general answer is yes, in baked goods sugar does more than just add sweetness. Via the Maillard reaction it will contribute to browning and add a more complex flavor than just sweetness in the crust or exterior of a cake or pie. This is one reason why malted barley is added to bread flour and malt or molasses is ad...
Using up raw chicken with freezer burn - how to cook to make the best of it I froze a spare chicken breast raw, to save for my daughter (I very rarely eat meat, she has a bit more, but they come in packs of 2). I noticed it's got visible freezer burn. I refuse to waste it, so I'm going to eat it myself; after all, it...	You can still save this breast if you: Use a velveting technique to give it a silky texture and help retain moisture when you stir fry it boil in broth and shred it (for a salad or a soup, for example) - I don't think the difference in texture will be noticeable season it and cook it sous-vide to 63.3ºC (145.9F) for 1...
Measuring powder vs non powdered (e.g. sugar) with measure spoon and precision scale I bought a scale to measure very small quantities in 0.01 increments. The scale has a calibration weight of 50 grams and it measures so +/- an error as expected. My intention for the scale is to measure powder/herbs. To try it I have ...	I think you are mixing up volume and weight. Your spoon is measuring a volume, giving you ml of the substance that you scooped. To convert this volume into a mass, you need to multiply it by the substance density in mg/ml. Additionally, powders and coarse materials like ground herbs will not have a constant density, be...
Was our chicken the correct temperature? I heated (in a 900W microwave) some pre-cooked, shop-bought barbecue sauce-covered chicken wings. Unfortunately, instead of doing so for the required two minutes and thirty seconds, I only heated them for 1 min 40 secs. When we started to eat them a few minutes later, they were...	It's perfectly safe. If it's pre-cooked then it is safe to eat cold, hot or lukewarm. It's true that room temperature is the happy range for the microbes that cause foodborne illness to grow, but that takes at least a couple of hours to develop. Just nuke it again until it's hot.
How much mg/gr ginger in tea vs how grams in tea infuser When creating ginger tea from grated/small parts of ginger it is not clear to me what is the relationship between how much mg/gr are in the tea vs the grams of grated ginger used. E.g. if using a tea infuser add 1 full teaspoon and leave in the hot water; the te...	There usually is no such thing as "how much grams is the tea supposed to have". Tea recipes are not precise, and it doesn't really matter how much ginger you use. If there is some reason for you to want a very exact measurement in weight, then it is totally impractial to try to calculate it from a volume measurement. Y...
Alternatives to mustard oil? Is there an accessible, legal product in the USA that will impart the sinus-tingling sensation of mustard when preparing spice blends for Indian cooking? No sooner did I discover the sinus-heating magic of cold-pressed mustard oil than I learned that it is illegal for consumption in the Un...	I would start by first identifying what exact flavor of the mustard oil I am trying to reproduce. It can broadly be divided in two: the sharp bite of the mustard oil that is raw or just warmed up (for example, in Bengali smashed veggies called "Vorta") The warm and slightly bitter background notes of a curry that star...
Which are the primary oils/fats that are used in Latin America? Are there predominant types of oils or fats that are used in Latin American cooking, in the way you would say that olive oil is typical for Southern Europe? Maybe it does not even make sense to speak of Latin America as a whole but perhaps there are still...	Lard, mostly, maybe coconut oil or peanut oil. https://www.theculinarypro.com/new-page-2
Restored Pasta Boards My grandfather's pasta board was in the attic for years. No mold, it looks perfect, however, I need to clean it, to get rid of dust and smell. I was planning on sanding it. Once it's sanded, can I use Boos Mystery Oil to complete the process? If not, what do you recommend? Thank you.	I would not use board oil on a pasta board. Sand it down (if necessary), give it a good scrub with salt/lemon and let it dry completely. The board works because it gets used and is a little rough so that the dough does not slide around when kneading or when forming pasta.
Do stainless steel sauce pots wear out and how can I tell if it needs replacement? Perhaps a chef who has lots of experience with cookware might know when to or when not to replace a stainless pot. I use the pot for cooking great northern beans and it has been used for maybe 60 years. It is a 4 quart Revere Ware stain...	I have a couple of those of the same vintage that are just fine. Sometimes the copper coating on the bottom wears away but these are generally long lasting quality cookware. Not sure about your cleaning assertion. I clean every pot and pan after using it, and as it is not a non-stick surface a little scrubbing with a s...

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