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How to keep frozen food soft like in the super market?
Whenever I am in the super market, I'm impressed about the fact that frozen foods are soft, because when I take them home and put them in the freezer they become rock solid hard. This happens with any food with any package, even the perfectly sealed ones.
My only ... | If the meat you are buying is soft then it's not frozen. Most meat is sold refrigerated, so I suspect you aren't buying frozen meat. If you are buying meat from the freezer section and it's soft and pliable then their freezers aren't working properly as frozen meat should be solid as ice.
Frozen products that would be ... |
In theory, is it possible to disinfect raw meat by washing it with soap?
Given:
After handling raw steak, one typically washes hands with soap and washes knives with dishwashing liquid and a sponge, which seems to be enough to remove bacteria,
The inside of a steak is sterile and the bacteria are only on the outside
... | No, you can't. Your assumptions are both wrong.
The inside of a steak is sterile and the bacteria are only on the outside
This isn't true. Bacteria enjoy eating stuff wherever they find it. There are more of them on the surface, but the inside is certainly not sterile! They go in through microscopic lesions - after a... |
Pot de Crème too thick
I needed to increase the serving quantity of Food Wishes Pot de Crème (just cream, sugar and chocolate - no eggs) but I clearly got the ratios wrong and it has set rather too thick. It is edible, but the consistency is much harder than it should be.
With less than 4 hours until my guests arrive ... | It would be fine to serve it warmer than room temperature, but it will soften significantly as it warms and the texture would likely be fine even below room temperature, as the milkfat will be much softer once it gets a bit above refrigerator temp.
Remember that it’s not a mousse; it’s a ganache. It’s not meant to be l... |
How to make syrup mix with milk/water when making drinks?
When I go to coffee shops, they flavour the drinks using these syrups eg: Choclate, hazlenut and so on. I found the same syrups and started using them to try and flavour my drinks in home cooking, but for some reason, the syrups never seem to dissolve.
What cou... | These sugar-heavy syrups sink because they're denser than the drink you're mixing them with (am effect that's used for visual effect in some cocktails). However they should mix fairly easily. With hot drinks, a warm cup and adding the syrup first then the hot coffee, milk, or whatever should get a normal quantity mixed... |
Why is part baked wholemeal bread not readily available to the consumer?
In supermarkets in the UK, either in store or online, their are multiple types of bread, of which two are:
"Sliced" bread, eg. this. A large proportion of this bread on the shelves is wholemeal, I would estimate over 25%.
"Freshly baked" bread,... | Simply because there's not enough profit.
Wholemeal is a fairly small fraction of the market. Part-baked is an even smaller fraction. The intersection of the two is probably too small to be worth serving.
But if you look at what's typically sold as part-baked, it's bread that doesn't keep very well, isn't easy to make ... |
Steam table - preventing spagetti sauce from burning?
Having debate with friend ... we have spagetti sauce in steam table at 250 f -- with lid off the spagetti sauce evaporates and reduces and burns on side of the steam table pan during duration of the day
Placing the sauce on top of the table with a lid .. produces a... | 250 Fahrenheit is 121 Celsius. This is well above the boiling point of water, thus you have extensive evaporation from the sauce and the sauce reduces to the point at which it can burn - this will be the point at which boiling no longer causes in effective mixing of the sauce due to thickness of the sauce and results i... |
Is NeoSoilon the right textile for a reusable tea bag?
Here's the premise of my question: I am on a mission to create a reusable tea bag that is easy to use on the go. I lead something of a nomadic lifestyle and it's important to me to have a system for brewing and enjoying quality tea while I'm away from home.
After ... | The link you've provided explains that NeoSoilon is produced from organic products and is biodegradable; the difference with its predecessor is that it is GMP free, and it is nowhere described as reusable. I would not expect it to be readily reusable the way a traditional fabric would be – I would assume it absorbs fla... |
Retarding Brine Pickle Fermentation
I sell jars of salt-brine pickles. Bulk fermentation typically happens August to October. By February, they've softened up considerably.
Is it possible to buy myself a couple extra months by brining and chilling (3C) the cukes immediately after harvest in September, then moving them... | As you considered, lower temperature favors other organisms than lactic acid bacteria. If you slow the process of the LAB acidifying the brine, you’ll just get rotten cucumbers after waiting that long.
Calcium chloride is remarkably effective at keeping pickles - including lactofermented pickles - firm. If the thing yo... |
Can an induction hob heat a wok as much as a gas burner?
I have often heard it said that it's essential to use a gas burner for cooking fried rice because you need to get the wok very hot, and only a gas burner has that kind of heat. (they're referring to those jet engine kind of burners)
However, I have an induction... | TL;DR: you can make this work, but it will require adaptation, and you need to get a high-powered burner
Despite not being Asian, I cook in my woks a lot. When I shopped for a new stove, I chose to get gas, and making wok cooking easy was one of the reasons. Several wok cooking techniques rely heavily on being able t... |
Why is refined oil cheaper than cold press oil?
Why is refined oil cheaper than cold press oil?
Most people know that cold press oil is far more nutritious than refined oil. Then why use refined oil in the first place?
If cold pressed oil costs X, refined oils should cost X+Y, due to additional steps requiring labour... | Your assumption is unfortunately too simplified. There are a lot of factors at play that you haven't considered so far:
Let’s look at unrefined oils first:
For them to be marketable, they must be free of off-flavors and overall of a higher quality than what goes into the production of refined oils. The yield is typical... |
Putting "Curing Salt # 1" on a steak
Is it safe to include a small pinch of "curing salt # 1" to a steak, and leave it at room temperature for 15 - 120 minutes before searing? | Here is the USDA full breakdown of how to use Nitrates. Nowhere does it say you can use curing salts as a finishing salt. I would always use Nitrates as directed by trusted recipes.
Maximum ingoing limits (In parts per million) for Poultry and Meat Products.
As a general rule of thumb you would use 1.13 grams of nitra... |
Is it actually possible to make very smooth hazelnut spread without industrial machines? If so, how?
I just bought this amazing spread.
NOTE: Please somebody with good judgement reopen this question. The spread I described includes NON-soaked, but roasted, nuts. The answer linked talks about grinding soaked nuts, whic... | You don’t need industrial equipment, but you do need something designed to grind things into a smooth paste, which a “thermomix” is not. You will not be able to do this with any sort of blade-based thing. As the particles get smaller, the blade loses its ability to further break them down.
The normal appliance one woul... |
Split pea stew HELP!
I am attempting to make split pea stew. It has cooked for a long time. The bag of split peas is new and it is organic. I did put lemon juice on the beef to tenderize it before the water boiled. Is this the culprit? It taste wonderful. They are a bit crunchy and edible but not as tender as I would ... | I suspect what's happened here is that the acid in the lemon juice has slowed the rate at which the split peas softened; you should be able to just continue simmering the stew (add more liquid if it's getting too thick) until the peas are properly softened.
For future reference, tenderising meat with an acid, like your... |
Stockpot size required - formula to calculate
Is there a formula for working out the pot size required for specified bone weight and water volume?
For example, I would like to make beef stock using 5kg of bones and 5 litres of water, what pot size do I need? | Bones are somewhat more dense than water, but you can just take the density as 1 kg/L as an approximation. That means 10 L of water+bones. It's easiest to avoid splashing if you only fill your pot to about 3/4 full, so that's about a 12 L pot required. |
How to freeze fresh ingredients without them freezing together
I am looking to freeze some cooking apple slices, but this question applies more broadly to any fresh ingredient with a non-trivial water content.
Just dumping them in a freezer bag/container and sticking them in the freezer inevitably results in the indiv... | Your second method is the traditional solution, known as open freezing.
There shouldn't be any hygiene problems as the regular contents should be well-sealed, and you don't want things to be dripping wet when they go in. The big issue is freezer space compared to my preferred storage in boxes. Prep time for laying out... |
What would cause a temperature limit of 220 °C for a frying pan in the oven?
There is a frying pan advertised as "Oven safe to 220c". Teflon is safe to 260 °C, and if other surfaces are less temperature stable than teflon the fact is not well advertised. On the image there is no obvious non-metallic components, but ... | Ovens aren’t as accurate as most people might assume. They will overshoot the temperature, then cool off until a bit below the goal temperature, then heat back up again.
As such, even a well-calibrated oven set to 220° will get hotter than 220°. The manufacturer has no idea how hot it will actually get, so they need ... |
What can I use for a binding agent in salmon patties other than eggs?
I tried flour and flour and corn meal and they still fell apart? Different combinations. I read flax seed can be good. Does anyone have any ideas what might work? | I use a combination of mustard and bread crumb. However, first I take about 1/4 of the salmon and make a paste of it in the food processor. Then add mustard, breadcrumb, and seasonings, toss in the remaining cubed salmon, and pulse briefly so as to leave some texture. You may need to fully mix with a spoon or spatula... |
Will a premixed sauce made of corn starch, soy sauce, and sugar degrade in quality when stored in a fridge?
I’ve read this canonical question about food safety, so my question is explicitly not about the safety aspect. I was curious if there were quality implications of storage of the sauce, and what the expected stor... | I would imagine your main enemy will be separation.
The oil will float to the top - which is easily if temporarily fixed by shaking it…
… but the corn starch will solidify at the bottom, which will require much more vigorous shaking, and may in fact resist all attempts short of disturbing it with a spoon/stirrer once i... |
Buying Unpasteurized Egg Whites
I'm in Canada and I see pasteurized cartons of egg whites everywhere, but has anyone seen unpasteurized egg whites? I want to make meringues but I don't want to have to figure out what to do with the yolks.
Or, does cream of tartar + pasteurized egg whites whip like unpasteurized egg wh... | In the US, at least, all egg products must be pasteurized
The term “egg products” refers to eggs that have been removed from their shells for processing at facilities called breaker plants. Egg products include whole eggs, whites, yolks and various blends with or without non-egg ingredients. They may be available in l... |
How to prevent airlocks to get soaked out when vegetables soak up water
Fermenting the vegetables in 2,5L glases I always face the problem that the vegetables soak up a lot of water and then dispense a lot and then towards the end soak up even more.
The problem is, that the airlocks get soaked out when the volume in t... | Use an S-shaped (aka one piece) airlock instead. Harder to clean, but doesn’t siphon out at negative pressure. |
Master Chef metal pot - I cannot find any details about if it is oven safe
I acquired a metal Master Chef pot many years ago and it cooks perfectly. However, I am worried about using it in the oven and do not even know what material it is made of so Is there an easy way to tell if a pan/pot is oven-safe? is not too he... | First, some background. The "MasterChef" cookware you have is branded after the TV Show of the same name from 2010 to present. During the run of the show, producers the Gander Group has had a series of contractors manufacture branded cookware, with no consistency or continuity. This cookware is unrelated to the All-... |
BBQ chicken and burger patty too dry
I m not an expert at BBQ but last time I made them, 2 things happened. When they were looking juicy and cooked from outside, when checked from inside they were still raw but after cooking for a while, they were slightly black/burned and were dried.
I was using charcoal grill and I ... | I would suggest using a lower temperature/lower fire. It sounds like the outside overcooked before the inside was done. Plus, if you are using metal skewers (pictured) they will conduct heat to the inside fairly quickly. It wouldn't take long to go from under to overcooked over very hot coals. |
How to make Kraft Mac and Cheese Like Ihop
Ihop recently stopped serving their Kraft Mac and Cheese in my area. I have made Kraft Mac and Cheese myself from the box following the instructions, but it never takes as good as the mac and cheese from Ihop. I am wondering if someone knows what Ihop might be doing different... | Based on the nutritional information provided by Kraft and iHop, a good place to start would be more salt and more butter. A standard Kraft recipe is 360 Calories with 12 grams of fat and 710 mg of sodium, the iHop version is 350 Calories with 20 grams of fat and 920mg sodium. The iHop version also has less carbs and... |
Oven baking potatoes to make mashed potato/pomme puree - how to store the cooked skins
Whenever I make pomme puree or mashed potatoes (with warm milk/cream and softened butter depending), I always bake the potatoes after covering them in oil & salt and use the inside for mash/pomme puree. However, with most meals (lik... | You can chill the unfilled potato skins, and then reheat them and fill them (or fill and heat, as appropriate for the filling)
I would recommend letting them cool some before packing up, and using waxed paper or similar between layers so they don’t stick together.
It’s possible that they might be a little more firm tha... |
What do you call these long spoons?
In this video the cook uses a really nifty long spoon.
What would you call such a thing and where would be the best bet to purchase one? I'm pretty certain the spoon is long because you cannot get too close to the industrial burners used in that restaurant, but that is a nice piece... | "Long handle spoons." ...just search the webstaurant store and you will find plenty. |
Is flouring meat necessary in stews (specifically ossobuco)?
I'm specifically wondering this in the context of ossobuco, but this probably goes for a range of stew recipes. Every ossobuco recipe I've come across tells you to dredge the meat in a (light) coating of flour before browning and subsequently stewing it. Now... | I'd say the reasoning is three-fold.
It cooks it first, in oil, so it's not going to go lumpy when liquid is added, same premise as a roux but one-pot.
It saves having to make up a slurry later, which wouldn't benefit from the bit of maillard you'd get with a pre-fry, so it's in all likelihood good for your flavour p... |
What effect does fat and sugar have on homemade bread?
I have been experimenting lately with different bread making techniques, particularly sandwich bread or 'Pain de Mie'. This differs from the previous recipes that have yeast, water, sugar, fats and salt in that it contains a lot more sugar and oil/fat - often tabl... | Adding fat to bread dough makes it softer and makes it stay moist for longer. The first effect, a more tender crumb, is a result of fat coating gluten molecules and preventing them from forming long chains. The improved shelf life is a result of the fat not evaporating the way water does, so it stays and gives the impr... |
How do you clean mussel shells for serving appetizers at a wedding?
We collected a bunch of mussel shells at Venice beach we wanted to clean them and use them to serve appetizers at our wedding celebration. | Mussel shells are robust. Hot water, soap and a brush will work fine. If you have a lot the dish-washer is an option as well. |
What does it mean for a burger to be "a little pink"?
I ate at Red Robin's recently. Usually, I order a well-done burger because I want my burgers cooked thoroughly. But the waiter suggested that I try "a little pink" burger, which is the cooking stage before well-done. It was the most delicious burger I've had. What ... | There are images out there of steaks and burgers cooked to different temperatures so you can see the color that they become. Here’s one for burgers:
I’d personally say that you lose pink somewhere around ‘medium’, so your burger may have been cooked even less than ‘medium well’… but I’m also slightly color blind, so ... |
Can I cook brown rice in broth?
Can I make brown rice substituting chicken broth for water? How much of the chicken flavor transfers to the rice? | There is no problem doing this, some flavour transfers to the rice as you'd expect. Try to measure the amount you use so the rice doesn't need draining (or just have it with the remaining liquid). And be careful with additional seasoning like salt if the broth is already salted. |
Mnemonic tricks to remember all cooking steps correctly
I am looking for some advice on what some mnemonic tricks could be for remembering the following, when memorizing or preparing to cook a recipe by heart:
oven temperatures
procedures (remembering the right steps, in the right order)
all the ingredients, without ... | The best 'trick' is to understand why a certain temperature, ingredient or quantity is used, which comes from reading good recipes, cooking with others who have more experience, and practice and experimentation.
The second 'trick' is to get used to what details are important or specific to one recipe. Once you realise ... |
What are the best ways to dry seafood before cooking/searing on the pan?
I'll buy refrigerated or frozen shrimp, ahi tuna, mahi-mahi, scallops (especially important to dry), let them defrost a day before in the fridge, and seek to dry them off before laying kosher salt and cooking them . What's the best (and fastest) ... | Several layers of paper towel is, in fact, the best way.
Place the seafood on 2-3 layers of paper towel and press down on it with another 2-3 layers of paper towel from the top.
Alternatives do not work as well:
Using cloth towels means that you need to immediately wash those towels
Leaving the seafood exposed in the ... |
Can I still use poolish which has quadrupled in volume?
I was making poolish for pizza dough but accidentally left it out too long. It quadrupled in height before I stuck it in the fridge. Can I still use it or can I salvage it in a different way? | Give it a good sniff. If it smells yeasty, and maybe a little sour, you are good to go. After all, using a poolish (or any starter) at its peak activity is a good thing. The longer it ferments, the more alcohol is produced. Too much alcohol inhibits yeast and bacterial activity; and, therefore, oven spring later. S... |
Garam masala in meat curries
In South Asia, Garam Masala means a mixture of cinnamon, clove, black peppercorn, and cardamom either in whole form or in powder form. This is an essential ingredient in meat (chicken, beef, lamb, goat, etc.) curries.
I observed that,
In some recipes, they first add oil to the pan and imm... | Some prerequisite information first:
The recipe for garam masala varies across cultures, regions, cities, and chefs. It means "warming spice", so it always contains some cardamom and cinnamon, but the other spices (and the number of them) can vary.
It's used in a large variety of recipes, not just meat dishes.
In m... |
What can I cook in Kamado Joe egg that I can't cook in Weber Master Touch Grill?
I BBQ weekly, and it's usually one or two thick steaks, spare ribs, or pork chops. I currently have a pretty old Weber Original Kettle 22-Inch Charcoal Grill, but it's time for me to replace it with something a bit better.
Recently, I saw... | I've used Weber kettle grills for a long, long time and switched to a Kamado Joe II as a lockdown buy. Overall there's almost nothing you can do on a Kamado style barbecue that you can't do on a kettle, but there are some things that you can do better and easier.
For standard grilling tasks like burgers, steaks and chi... |
Do you have to worry about parasites in fish bought in the UK?
I am aware of the issue with parasites in fish, such that fish products that as intended to be eaten raw must be frozen to make them safe to eat. These regulations does not obviously include fresh fish, such as "sustainably sourced sea bass or sea bream f... | Parasites are extremely common in both wild and farmed fish worldwide, from Australia to France. Studies show that in some places, over 80% of fish can have some kind of parasite*. There is no reason to believe that the UK is any different in this regard, even if UK Fisheries has decided not to publish statistics. Ig... |
Does the fullness of a pressure cooker effect it's performance?
We make stock in our pressure cooker and it ends up being quite full. Will this affect the cooking in some way? Will a pressure cooker that is only 1/3 full cook things differently than if it was 2/3s full? Does it depend on what is being cooked? Naturall... | No difference...however, the risk of overfilling is that something clogs one of the safety mechanisms. My Kuhn Rikon stove top pressure cooker has a max fill line (which I do slightly exceed from time to time) at about the 2/3 mark. |
Making crispier waffles in the oven
I have a silicone waffle mold for use in the oven. I'm not expecting to get anything like what I'd get from a real waffle iron, but even with low expectations I've been quite disappointed: my oven waffles end up either limp and soggy or dried out and half-burned.
Any tips to make t... | You will never ever get crispy anything out of a silicone baking dish. Silicone conducts heat too poorly; it won’t be able to bring the surface of the food far above boiling temperature, which is necessary for a crispy crust (without completely desiccating the food).
Instead, cook at a relatively low heat. Once the waf... |
Hash Brown Terminology
I'm not sure if terminology questions are on topic, but here goes:
If I order fried eggs for breakfast at a restaurant/diner, there's a pretty standard lexicon to communicate quickly how I want them done-- sunny side up, over easy, over well, etc. Even if I mess up and say "over hard" that's pr... | There is not.
There isn't even agreement on what constitutes "hashed browns". Sometimes it's heaps of shredded potatoes, sometimes sheets or rounds or patties, and sometimes it's fried chopped potatoes (which is what "hashed" means).
So, you'll just have to settle for asking for them "lightly fried" or "dark brown" or... |
Do tealight holding dishes keep food at a safe temperature?
I have a couple of lidded ceramic dishes with an electric element that are designed for hot holding food. While they are very effective, the major downside is that I need to have a trailing power cable running to my dining table.
Professional chafing dishes s... | In the context of serving things domestically, those candle-heated food warmers can be good. But they might not keep the temperature uniformly high enough for long enough.
It depends on too many things:
The size of dish (per tealight)
How insulating the walls of the dish are. Wrapping an oven cloth/tea towel around t... |
What is the basic difference between curry powder and garam masala?
I generally use garam masala for cooking chicken curry.
Recently I discovered that there is another thing called "Curry Powder" which is also used for cooking chicken curries.
What is the basic difference between curry powder and garam masala? | Curry powder is used for spice, heat and flavour, whereas garam masala is used more for flavour and accent.
A general rule of thumb is curry powder is yellowish-brown whereas garam masala is greyish-brown. Curry powder will generally contain chilli and tumeric but not cardamom or cloves. Garam masala will generally con... |
What's the secret to well-seasoned pulled pork?
When I make pulled pork, the seasoning stays on the outside. I know it's possible to get the seasoning to permeate the whole piece of meat, but I don't know how. I follow this recipe, but cook for one hour in an Instant Pot. Am I supposed to shred the meat before cooking... | The rub in this, and similar recipes, is a surface treatment. The same is true for marinades...all surface treatments. As is mentioned in the comment above, the finishing step in your recipe is to return the shredded pork to the sauce that is also part of the recipe. Steps=rub,cook,shred,sauce. |
What is "chicken powder"?
What is "chicken powder"?
Is off-the-shelf chicken powder considered processed food?
If so, is it possible to make chicken powder at home? | Chicken powder is dehydrated chicken bouillon. It is a processed food: if it were not, it would still be a chicken, not powder.
Chicken powder is not something you can make at home; and even if you could, it would still be a processed food. If you have homemade chicken stock (also a processed food) and the recipe calls... |
Hard cookies with air inside - help with identification
I just, out of nowhere, remembered cookies I used to regularly make and I need help identifying what they were. I hope this is an actual memory and I'm not imagining things.
The cookies in question were definitely home-made, because I remember eating them still w... | These might have been Grantham Gingerbread. This is one of England's oldest biscuit (Americans would call it a cookie) recipes, first recorded in the 1700's.
These are a plain sugar biscuit, usually flavoured with ginger, but you can leave this out and/or flavour with other spices. The biscuit/cookie that rises during ... |
Keep top of pot pie from burning while bottom cooks in the air fryer
How do you keep the top of the frozen pot pies from burning while letting the bottom cook? | Often when I want to reduce browning, I turn to water, since 100/212 is too cold for browning.
Spray/mist the top of the pot pie before cooking, or after 10-20 min of cooking. This will keep the top's temp down for a while as the water evaporates. Don't water-log it enough to make them soggy, but a few good spritzes un... |
How to tell if pork-filled steamed buns are pre-cooked?
I recently bought some fresh "pork and Chinese-sausage filled" steamed buns from a supermarket. The supermarket also sells fresh, pre-cooked Taro and egg custard filled buns, which are kept next to the pork-filled buns in the refrigerated section and which I have... | The pork buns have been cooked already. By steaming them, hence the name “steamed buns”. The color of the meat is due to preservatives and/or food coloring. |
Old biscuit recipe question - "until the dough blisters"
I'm reading through some old (early 1900's) cookbooks and something that keeps coming up is beating dough "until it blisters" - here's an example.
VIRGINIA BEATEN BISCUIT.
One quart flour. One teaspoonful of salt. One tablespoon of lard. Work lard lightly into ... | Per this historical post from Old Mill: “These [cold water biscuits] were made before leavening agents were available to make them rise. You would knead the dough until it was elastic, then beat it with a rolling pin, paddle, or large flat hammer. As you beat it, the dough would start to get pockets of air in it, which... |
How to tenderize/soften steamed octopus
I have got some steamed Spanish octopus in the freezer that I'm going to grill and serve as an appetizer. From testing with a pairing knife it seems quite chewy.
I've had success in the past with fresh octopus after boiling for 90 minutes or so. I've also tried grilling pre-cook... | I've never tried this myself, but everything I've read [from trustworthy sources] says the longer you cook it, the softer it gets, like braising steak etc. High collagen = long cook.
From that I'd extrapolate that if it's not tender enough after the pre-cook, then boiling it some more would help; before finally grillin... |
How do professional bakers make pies that are safe to reheat?
I'm starting here from the conservative position both the UK food standards agency and the NHS take regarding reheating food. Both bodies state that food should only be reheated once.
So the filling is cooked and left to cool. The cold filling is then added... | The answer to this lies in why food authorities don't recommend reheating food more than once.
Simply put, it's because of the amount of time the food can spend in the "danger zone" between 5C and 60C. Consider this sequence, for example:
Cook some food at 180C
Let the leftovers cool on the counter for 2 hours
Put the... |
Which indoor grill — fire gas vs. electric ? Disregard cost
I believe in indoor grills! I shall install a grill in my new indoor kitchen. But which kind? What are the merits and demerits of electric — vs. fire gas — grill? Please compare? Rule out cost as a factor.
Indoor fire, gas grills (Bottom 2)
Electric grills (... | It has been my personal experience that electric grills do not, well, grill.
They don't produce enough heat, and the heat they do produce is radiant, instead of convection, resulting in not enough of the heat reaching the food. As a result, you end up with undercooked food that looks more like it went on a griddle tha... |
Are there databases of source-ingredient-dish/food dependencies?
It's possible to envision a web/network/tree, or more formally a graph () in which there are three types of nodes: source, ingredient, dish.
A source is usually an animal, plant, fungi etc. species. eg. Cattle (species name is "Bos taurus")
An ingredient... | After a quick search, it seems like Sony AI and Korea University recently started developing an AI being able to predict the mixes between several flavors, FlavorGraph. I read the article and it looks quite powerful, even though it does not entirely fulfill your conditions and is more about "food pairing" (by chemical ... |
Safe to wash fruits and vegetables with natural, toxin-free soap?
Washing produce with conventional soap is harmful, I agree! But what about fragrance-free, dye-free, preservative-free, hypo-allergic, non-toxic, eco-friendly, bio-degradable, ALL natural (even organic!) dish soap? These soaps look safe because they a... | First and foremost, I believe you need to take a look at how regulatory bodies actually define and qualify terms such as "harm" and "safety". I'll go ahead and quote one of my own answers (source), just keep in mind this is a generalization that aims at brevity and ease of reading for the average layperson:
...First ... |
Infused oil from garlic *peels* - can this be done without making Clostridium growth medium?
Recently I found a book on reducing food waste that suggested making infused garlic oil from the cut-off ends and (inner, reddish) garlic peels rather than the cloves. The recipe doesn’t involve any heating steps, nor notes on... | The approach you describe is practically a recipe for maximizing one's risk for death by botulism, while at the same time not producing particularly good garlic oil. Garlic peels/skin have very little or no flavor, may have dirt or sand on them, and the garlic "ends" are where botulism spores are most likely to be loc... |
What technique or tools should I use to make frosting in this particular shape?
I want to make dessert like in the screenshot. How can I make the white part to look the same in real life as in the screenshot (it could be not rounded corners, if it will be impossible)? The consistency is something like frosting. The br... | I would wrap the lower part in something, plastic foil is probably best because it is slightly elastic and can be stuck together to be tight. You can try lightly oiling the inside of the plastic wrap, so that it might not stick to the cake itself too much and possibly rip off some of the surface. Make sure the cake has... |
How to sanitize popsicle sticks
Is there any way of sanitizing the wooden sticks? I have the feeling they may become dirty once the package is opened and as this is will come into someone's mouth that's why I am asking.
BTW I purchased the ones saying food grade and came in a good sealed packaging. | Dip them in a solution of sodium metabisulfite (beer bottle sterilizer), but really its overkill. Just don't open them all the way, take out what you're going to use and reseal the rest in a zip seal bag.
I don't think you will get ill from a popsicle stick unless it has been used before, or put somewhere that was dirt... |
Caffeine content in brewed tea
how can i calculate how much caffeine is in a brew of 3 teabags of green tea and 1 teabag of earl grey in 24 cups of water? I'm trying to reduce the caffeine content. | You won't be able to directly measure the caffeine content without lab equipment. You can use estimates, but the caffeine content of tea varies between different varieties, and varies by the preparation method (time to steep, temperature).
For example, this BBC Good Food guide to your question says:
An average cup of ... |
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