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What brine ingredients are effective? I frequently brine chicken and pork, and mostly it's just salt and water, sometime sugar, and occasionally garlic. But I've seen all sorts of other "goodies" people add in, like spices, herbs, sometimes oils, alcohol, acids, fruits, vegetables, etc. The question is, what actually...	The great benefit of brining is that it opens the fibers of the meat and allows the water, and what is dissolved in the water, into the meat.
Anyone for milk soaked minced beef? Rex Stout has a recipe for "Broiled Georgia Ham" where the ham is soaked in milk for an hour. Elsewhere I have read that you can soak chicken livers in milk before sautéing them. Having read a little, it seems that this is done to tenderize the meat and I'm tempted to experiment by ...	I believe milk helps to absorb strong flavor from meat.
How can I make vegetarian marshmallows? My girlfriend is vegetarian and we have been trying to make marshmallows at home but so far after over four tries with agar agar we have yet to be very successful. We have made one batch that were tasty - but too dense to really be marshmallows (but sweet and we coated them with ...	If you can get hold of some methyl cellulose, it works great for marshmallows.
Ham and Pea Soup with whole dried peas instead of split peas? I am making Ham and Split Pea Soup, however I only have whole dried peas. Will the shell on the whole pea make the soup more difficult to digest? Will the shell spoil the flavor? Or is it just adding more fiber and holding the legume together giving the soup...	Split peas will also break apart more to thicken the soup, while whole peas will remain mostly intact.
Why does prepackaged deli meat taste better when you take each slice and "fluff" it? If you take a package of deli meat and remove the slab, place it on bread and add your condiments in never tastes as good as when you take the slab and "fluff" up each piece as you lay it on your sandwich. <Q> This deli meat you speak ...	Folding/layering/rolling slices of processed meat gives it more of a texture and chew, and tricks you into thinking you're eating an actual piece of animal muscle instead of meat-flavored jelly.
Does milk tenderize meat? In another question I suggested that milk might be used as a tenderizer. That generated an amount of scepticism, so I think it is worth breaking the question out. The idea came from "The New Best Recipe" which has a small section entitled "SCIENCE: Why Does Milk Make Meat Tender?". I'll rep...	I do not know the specific scientific mechanism behind why this works; I suspect it is something to do with the fat molecules in the milk itself, which suggests that any fatty liquid would have the same effect. As Mike said in his answer, braising will result in a more tender end product; the length of cooking time plu...
How much dried herb to use when substituting for fresh herbs? When replacing a fresh or leaf herb in a recipe with the dried or powdered kind, what is the ratio I should normally use for the substitution? E.g. if the recipe calls for 2 teaspoons finely chopped rosemary, how much dried rosemary should I use? <Q> The Co...	For other herbs, such as sage or thyme, 1 tsp per 1 TBSP works well.
Is it safe to cook wine or vinegar in cast iron? I want to cook a beef brisket, following a recipe that suggests baking it on a bed of onions and red wine, or red wine vinegar. I'd like to use a cast iron dutch oven, but am concerned about the interaction between the wine and the iron. I've read tomatoes and iron is ...	My understanding is that you want to avoid all fairly acidic liquids in cast iron, out of concern that it will leach an undesirable amount of iron into the food and/or change the flavor or color of the food.
How do I prepare tofu so comes out like at Noodles & co I really enjoy the texture of the tofu in the pad thai with tofu dish at Noodles and Company. In particular, it comes out much firmer than it does when I make tofu at home by cubing it and cooking it in a pan with vegetable oil. How do I prepare the tofu so it com...	you may want to marinate your tofu.
How can I tell whether beetroot is still edible? I have some raw beetroot I bought about a week ago, having stored them at room temperature since. It's the first time I bought it raw, and I'm unsure whether it's still edible. It is already soft, and when I cut it, it smells... Well, different than I expected. It's no...	I think that raw beetroot generally smells a little earthy, especially if you haven't peeled it yet.
What is this fungus/lichen in my Garam Masala? (“Trifle”/truffle?) I just bought a lovely bag of Garam Masala, and was all ready to grind some when I got home! But when I opened it, I found something I didn’t recognise — at first I thought something had gone mouldy, but there’s enough of this in there that whatever it...	This is an edible lichen which is commonly used in Indian spice mixture especially curry masala. In answer to your question, yes, they are a fungus/mushroom that grows on the sides of trees.
Is there a difference between seasoning and flavouring? I find the meaning of the word 'seasoning' slightly elusive. Before I started to take cooking seriously, I'd have said that any herb or spice used in cooking could be called a seasoning. Without having had it spelled out to me, I'm now under the impression that s...	Some people use the word seasoning to just mean salt, some mean salt and pepper, and some mean "anything you want to use to bring the flavor to the desired point, including salt, pepper, lemon juice, spices, herbs, etc.
What is pizza sauce? I am making a dip that requires 'pizza sauce'. The store doesn't sell anything called 'pizza sauce' that I could find. Instead, I got plain tomato sauce. What do I need to add to it to make it 'pizza sauce'? <Q> Those tend to be essentially like smooth (not chunky), lightly seasoned spaghetti sauce...	Pizza sauce is, presumably, whatever tomato-based sauce you'd put on a pizza.
How to mix a spaghetti carbonara? When cooking spaghetti carbonara, I mix the pasta, bacon, cheese and egg yolks together with a scoop. This technique frequently results in mashed spaghetti as well as bacon clustering. What could I do different? <Q> Here's how I learned from my great grandmother: cook the bacon/salt...	In addition to the tips from Joe's great grandmother, you might want to try and rinse the pasta thoroughly with some lukewarm water after cooking it al dente.
Should I peel kiwifruit? What should I do with the kiwi peel? I've got no problem with its taste and feel and eat them whole when I'm by myself. Is it in any way bad for my health? <Q> It is perfectly safe to eat the peel in and of itself. <S> You will need to make sure that you wash it properly, as it may be dirty....	From a site devoted to kiwis : Kiwi fruit skin is definitely edible,
What to do with a Sizzler? We were gifted a Sizzler yesterday - a sort of elongated shallow cast-iron pan on a wood base for serving and keeping warm at the table. I know these are supposed to be for helping things caramelise, but I'm at a bit of a loss as to what to serve in it and how to make use of it. Any ideas? <...	If you want to use it for something other than fajitas, it would work just fine as a small griddle.
Cleaning brown/gray spots on overheated stainless steel stock pot So my roommate forgot about his boiling water and burned one of the pots pretty bad. The bottom is a dark brown/gray with colored spots underneath (electric range). What are some household remedies to restore the pot? I'm worried that the heat might ha...	The suggestion of a cleaner with Oxalic Acid is right on, and safe for Stainless Steel.
Should beef jerky be cut with or across the grain? Recipes seem to be split down the middle of whether or not meat to make jerky should be cut with the grain or across it. What is the difference in the final product when cutting with vs across the grain? <Q> For me it very much depends on what meat I am making jerky ou...	If you cut with the grain, it's chewier.
small, medium or large eggs When I buy eggs, I have trouble deciding which size is the best value. Does any one have any tips? <Q> It depends on the time of year (and, of course, sales). <S> One book I read said that since many chicken farmers raise extra birds to be slaughtered around holidays (Thanksgiving, Chris...	I tend to buy large eggs -- the reason being that most modern recipes are standardized to use large eggs, so it keeps me from having to convert .
How can I put a hot dog in a bun without splitting the bun? I have some store-bought, pre-slit hot dog buns. They are a little brittle, and if I open the slit wide enough to take the hot dog, the bun splits in two. I've tried using my toaster oven to warm the buns. They taste nice that way, but it they don't soften mu...	Drier toppings you might have to try to tuck down the sides of the bun as you're sliding in the hotdog to fit - or just layer on top per bite afterwards. The quick-and-easy way to do that would be to microwave (as another user suggested), or just over a pot of water briefly until they're soft enough
Kids Lunch box - suggestion for fruit smoothie packaging Could you suggest how to package a home made fruit smoothie to make it appealing to young children. The kids seem to love fruit tubes by innocent in their lunch boxes as they are colourful, easy to open and drink from. How could I pack a home made smoothie to ...	You could use a plastic syringe (without the needle obviously), which can usually be found at cake stores and such.
What fruit pair well with spinach? What fruit pair well with spinach? This is for a cold spinach-based salad rather than cooked spinach, but I'd be interested in warm spinach too. <Q> You might consider citrus or other tart fruit with citrus -- mandarin oranges segments are fairly common to pair with spinich; even if y...	I've also had a pineappe and avocado salad before that might work well with spinish instead of romaine.
Cooking polenta: is stirring for 30 minutes really necessary? In every polenta recipe I have ever seen, the authors insist that the polenta has to be stirred over low heat for half an hour or so before it is thoroughly cooked. When I worked in an Italian restaurant, I would follow this process (commonly making many por...	You definitely don't have to.
How can I know how long home-cooked food will stay good in fridge? As through the week we too busy to cook we have gotten the idea of cooking a big bunch of food in the weekend, storing it in the fridge and eat it later in the week. I am a bit concerned how long things will stay good in the fridge. For example mashed ...	I have found it's important to cool hot food just to room temperature and then refrigerate right away. I would try to eat things within 3 days of making them, though that's just my personal guideline and isn't based on any scientific data. I can tell you from experience that I have eaten leftovers that were many weeks ...
What is the ideal fridge temperature I notice that in both countries where I lived the fridges are kept at 6 or 7 °C (43-45 °F). When it would be colder, people find their drinks to cold, when served straight out of fridge (especially in winter). Also a lower temperature would cost more energy. What would be the best ...	The USDA says refrigeration temperature should be 40°F (4.4°C) or below. It also depends on the food items you want to preserve.
Gelpro Mats - do they work? This might not be the right forum for this question, so feel free to remove this question if it is. We have super-hard tile floors in the kitchen, and after an hour or two of cooking my feet are KILLING me. I've been thinking about getting commercial-grade anti-fatigue mats, but they are so ...	I found says yes, gel mats are worthwhile. Although they provide relief for legs, knees and feet, they slip and slide on my tile floor. Yes, they are expensive, but I would suggest they are well worth it.
What is the best way to clean a grater? A grater is a very useful instrument in the kitchen and it's fun to use. You can use it for a lot of food: cheese, citrus fruit peel, nutmeg, all kinds of vegetables, etc. But cleaning a grater is a pain. Anyone here knows an easy and effective way to clean a grater? <Q> Clean ...	As soon as I'm done grating anything, I run the grater under water and wipe it with a sponge. I expect some vegetable brushes might also work well, if the bristles are thin and tightly packed.
How to defrost frozen pizza dough quickly? Obviously, best practice for defrosting it to leave the pizza dough on the counter or in the fridge overnight, then let it rise before cooking it. However, I've got company coming tonight, and I forgot to defrost the dough last night. (It's supermarket frozen whole-wheat dough...	Leave the dough in a sealed plastic bag and hit for 10 second intervals on the defrost setting on your microwave.
Converting teaspoon/tablespoon measurements to mL? I have been looking at curry recipes on an American web site and it gives measurements in teaspoons and tablespoons. I am not familiar with these measurements as we do not use them locally. Does teaspoon/tablespoon refer to the size of the spoon or its purpose? If I...	You can normally use the guideline that 1 teaspoon is equal to 5 ml and 1 tablespoon is equal to 15 ml.
Making Raclette without special equipment or specific type of cheese I have a sizable chunk of emmenthal cheese taking up valuable space in my fridge, and I was looking for a recipe to use it in. Drilling down into Swiss cuisine at wikipedia, I encountered an intriguing mention of Raclette , an apparently simple meal ...	To answer the other half of your question, if you did want to do a raclette without any special equipment, I guess you could do something equivalent using the grill in your oven, but you'd have to be eating in the kitchen.
How fast does water cool off after boiling? I don't have a kettle, so I use a cooking pot at home to boil water. I boil water on high in the cooking pot and as soon as I see the big bubbles/steam forming, I assume the water has reached 100° C. Is that correct? If the water has reached 100° C and I let it settle off ...	As long as you are talking about a normal pot with or without a normal lid (i.e. not a pressure cooker) and you are reasonably close to sea level, you're right, boiling water is at 100°C.
What are some best practices to cook salmon on a cedar plank in an oven? I know that cedar plank cooking is normally done on a grill but I want to see what I can do with it indoors. What are some ways to get more of the wood flavor when cooking salmon with a cedar plank in the oven? <Q> The experts at Outdoor Gourmet...	The big key is just to soak the plank before using it, that way it won't burn while it's in the oven.
How do I remove my KitchenAid attachment? My KitchenAid attachment appears to be stuck. I attempt to push up to remove the dough hook and it does not budge one bit. I am thinking I'm either doing something completely wrong or there's some way to get it unstuck! Any advice? <Q> It is usually stuck because of fresh or o...	had a stuck mixer attachment, 2mins under the hot tap worked, then I added vaseline to the top to make it easier to attach, I believe washing in dishwasher removed all grease from it.
What's the best way to stick sprinkles to cookies without icing? I am making sugar cookies that I want to decorate with sprinkles, but I don't really want to mess about with making royal icing, which is what the recipe calls for. In the past, I've used clear corn syrup as a flavourless sprinkle "glue" and it's what I'...	Our favorite way is to make a glaze with powdered sugar, lemon juice and warm water.
How long does fresh parsley keep in the fridge? How long does fresh parsley stay good if kept in a refrigerator? <Q> If you stand it up in water like a flower, these guys say 7 to 10 days. <S> I say 2 weeks, even. <S> That link has a freezing technique, but I think thawed parsley is worthless. <S> Dehydrated is oka...	The parsley will keep for 2-3 weeks.
How do I keep long grain brown rice moist? I'm starting to cook long grain brown rice at night, and I usually make enough to last about 4 days or so. The issue is that it gets REALLY dry when I put it in the fridge. I also usually don't warm it up before eating since I'm always on the go. How can I keep brown rice mo...	Maki on Just Bento recommends pre-portioning it, wrapping it, and freezing it while it's still warm to retain moisture.
What can I use instead of corn syrup? I saw the question about UK , but I don't think I can find treacle of any kind in Germany. I am looking for a substitute which will keep the physical qualities of the pie filling reasonably close to the original. I don't mind if the sweetness changes (in fact, I'd probably like i...	If you can't get corn syrup or golden syrup or glucose syrup then boiling a syrup made with sugar and an acid such as cream of tartar will convert some of the sucrose to fructose and glucose.
How many milliliters is a "pinch?" I found a recipe in English that mentions a "pinch" of something. English is not my first language, and Google shows that "pinch" has many meanings. Do I have to pinch it with my fingers, or can i find a suitable amount of milliliters to use? <Q> <A> Usually if amounts are indicated ...	A 'pinch' is the amount of powder/whatever that can be trapped between one's thumb and fore finger.
Why does salt taste different in different dishes? If I salt tomato, potato and pasta, their tastes change in completely different ways to me. Why is this? Had I put oregano on them, they'd all taste like oregano. Update : The question is not "is it so?" but " why is it so?" <Q> Two properties of salt that oregano do...	This is because salt is a natural flavor enhancer, which basically brings out the flavor of whatever you are putting it in.
What is the best way to re-serve day old meat balls? I've noticed that meatballs are one type of food that often tastes much better the next day. So whenever I make meatballs, I make lots of extras and put them in my fridge to allow the flavors to "develop". However, when I warm the meatballs up in the microwave they...	If you can, instead of using the microwave put them in the pot with the sauce that you made and add a bit of extra water.
What icing will stay stiff (even in tropical heat) after the cake has been decorated? I live in the tropics and every icing that I've used melts on the cake if it is not refrigerated. Is there any icing at all that will stay stiff once I ice the cake with it? I would like to be able to pipe borders, etc without the ici...	Probably the closest imitation would be to try using marzipan, which can be molded and coloured
Why add salt to potato water? I add salt to pasta water in order to reduce the stickiness caused by starch. However, I've never seen potatoes stick together. Why add salt? <Q> which is why adding chunks of potato to an overall salty stew will lessen the apparent saltiness of the dish. <S> But salt does other things. ...	Salting the water in which you cook starches (pasta, rice, potato) is an effective way of enhancing the flavour of the finished product - boiling starches absorb salt well (
Why put pepper on a dish before cooking? (Almost?) every good recipe for searing/grilling steaks advises to season the steak with salt and pepper before cooking it. However, I’m reasonably sure that pepper is extremely sensitive to heat and quickly loses all its flavour. Other recipes also advise using pepper before ...	It provides a greater depth of flavour, as the pepper is cooked in to the steak instead of added at the end; the flavour melds into the meat, rather than the assertive flavour of fresh cracked black pepper.
Anise Seed vs. Fennel Seed with Taste as No.1 factor I've noticed that in some recipes Anise seeds can be used interchangeably with Fennel seeds. I understand their taxonomical differences but in regards to taste, can they be used interchangeably without any big difference in taste? For example, I've found a lasagne ...	Fennel seed is milder, sweeter and less astringent compared to anise seed, in my experience, so you'd have to adjust for potency and while biting into a fennel seed can be "exciting" biting into an anise seed would be much more so.
Nutritional information on fruits and veggies I've been looking online for an extensive database of nutritional information on various fruits and vegetables. I've been advised by my doctor to start eating healthier and I'd just like to know the calories, vitamins and minerals that each type of fruit and vegetable have....	In addition to online resources, there are many softwares (diet planners, calories counters, even some recipe managers) that could help you finding nutritional information and tracking your calories intake. In general, there are more calories in fruits than in vegetables.
What is the best way to open a tightly fitted lid of a jar? Help! I need to get a jar of pasta sauce open but can't seem to budge it. I've tried using a dishtowel, and running it under hot water, but the lid is still stuck. What else can I do to open this jar? <Q> Go around the edges, tapping the rim with the handle of...	Holding the jar upside down and banging a few times on the bottom with your palm can get some air inside and free the lid. While googling, I came across a suggestion to cover the lid with a plastic glove and use that for traction. Put a rubber band around the lid of the jar, grip firmly, and twist.
Why don't my cookies flatten? I have baked Betty Crocker's Giant Honey and Oat Cookies three or four times now, and every time, my cookies do not spread out, I just get thick cookies. Is there something I am doing wrong? As far as I can tell, I am following the recipe exactly. Does it have something to do with my ove...	What you want to do is learn how the various components of your cookie affect its texture - the amount of fat (butter and eggs), the amount of sugar, the method you use to create it, and the temperature all affect your cookies.
Does active dry yeast really need proofing? Several sources (e.g., The Bread Baker's Apprentice , The Fresh Loaf's Yeast FAQ , and even On Food and Cooking ) tell me that active dry yeast must be reactivated by proofing in warm water, or the bread won't rise adequately. My bread machine manual says to keep it dry, ...	The yeast activates just fine with the moisture in the bread.
What is a good vegetarian source of umami flavour? I'm looking for a source of the umami flavour to add to various dishes. However, since I became vegetarian I can't think of a good source for the flavour. I used to use Worcestershire sauce, or Nam Pla (fish sauce). I can't think of a vegetarian source of the flavour ...	The suggestions to use MSG, Marmite (any strong yeast extract) and Parmesan are all very good.
Is there a difference between Kansas City strip and New York strip? Wikipedia gives the impression that Kansas City strip refers to the same cut as New York strip. Are they really the same cuts? If so, which name is more "authentic"? And if not, what's the difference between them? <Q> Apparently restaurants in New Yor...	The Kansas City Strip and the New York Strip refer to the same cut of meat.
Using seltzer to help a marinade I saw the host on a cooking show claim that using seltzer in a marinade will help the flavors better penetrate meat via the carbonation. Is there any truth to this, and how would it actually work? e.g. would the bubbles carry bits of flavor material, or somehow open "pores" in the meat....	She said after cooking wild turkey she submerged in ginger ale/ seltzer mix for 3 days and it makes meat very tender & soft......
Ball Canning Jars: Use them over and over? A simple question: Can I seal and reseal Ball canning jars over and over? How long before the seal gets busted usually? Also, how do you clean the rubber seal ring without damaging it? <Q> Sure you can use the jars over and over, but the lids should never be reused. <S> T...	If you're new to canning, it's best to throw the lids away after one use.
Is low sodium salt really effective? In Israel, there are some low-sodium salt substitute, which brag to have "60% less sodium than regular salt". I suspect that there's a catch. I strongly suspect that indeed they contain 60% less sodium than the regular salt, however, you need to add 60% (or 50%, but a larger amount...	If one adds salt by volume to dishes, low salt sodium helps, since each tsp, for instance, contains less sodium than normal salt.
How do I colour ready-to-roll icing I'm making a cake for my daughter's birthday. I'm a bit rubbish with icing and decorating, so I plan to buy some ready-to-roll icing to cover the cake. The problem is that the cake is shaped liked a cartoon character, and I want to colour parts of it appropriately. My question is wha...	Instead of adding your colour to the total amount of fondant, try adding it first to a fist-sized ball of fondant till evenly mixed and then add that ball to the rest of the fondant.
What's the least messy way to prepare grapefruit? I usually cut it in half (through the equator) and eat it with a spoon but the juices tend to spray everywhere. Is there a better way? <Q> I'd say your best bet is segmenting the grapefruit before trying to eat it. <S> Here's a good video about it. <S> How to Peel ...	Segmenting the grapefruit is likely the least messy way, however, if you like the half a grapefruit thing: There's something called a 'grapefuit knife', which has a curved, serated blade you can use to loosen the segment before you try to scoop them out with a spoon.
What is "hand hot"? How hot is "hand hot"? Should it be about the temperature where you can stand leaving your hand in the water ... but any degree hotter and it wouldn't be tolerable? Or is that way too hot? For example in a bread recipe which calls for hand hot water. I don't think I'm asking for a specific C or F...	"Hand hot" is the hottest temperature you can immerse your hand in without pain.
Advice on time for cooking potatoes au gratin? So, I was following a recipe in an Amish cookbook that was pretty minimal on details: Baked Pork Chops Put a layer of thinly sliced potatoes into a baking dish, and cover them with shredded onions, salt and pepper. Lay over this as many pork chops as needed, seaso...	Microwave the potatoes before putting them in the oven for about 7 minutes(start with 5 minutes, add 30 seconds every time till done), covered with a little water (very little, couple of spoons full)(potatoes whole or sliced)
Is Indian food more expensive to prepare than Chinese food? Based on my subjective experience, Indian food at restaurants is more expensive than Chinese. This seems to hold across restaurant classes, low end takeout is a buck or two more then Chinese takeout, and mid-range is a few dollars more. Could this be due to t...	In my experiences, Indian dishes require a larger number of spices than many Chinese dishes do, and those spices tend to be more expensive. It seems to me that the cost is different per "component" but would probably balance out in the end.
Ingredients of Root Beer I want to make root beer, what are the ingredients required to produce that signature flavor? <Q> However, modern root beer uses artificial sassafras flavoring because the US FDA banned safrole , the oil from sassafras root. <S> It is considered a weak carcinogen as well as a List <S> I chemic...	Ingredients 1/4 cup sassafras root bark 1/4 cup winter green leaf 2 tablespoons sarsaparilla root 1 tablespoon licorice root 1 tablespoon ginger root 1 tablespoon dandelion root 1 tablespoon hops flowers 1 tablespoon birch bark 1 tablespoon wild cherry tree bark 1 teaspoon juniper berries 1 cinnamon stick The primary i...
How can I reproduce a "gamey" flavor? I have fond memories of deer hunting with my uncle when I was younger... not only for the thrill of the hunt (as I'm sure most do), but also for the spoils: venison. Apparently, I was the only one of the kids who enjoyed the meat (I guess I have weird tastes?). It wasn't until rece...	Beef can make a fairly acceptable venison substitute if you marinate it the same way you would venison. Gaminess comes from the fat.
What is the criss-cross pattern on top of peanut butter cookies used for? I've been making peanut butter cookies, but skipping the step of pressing the top of the cookie down with a fork. What does this step do for the cookies? <Q> Peanut butter cookies don't spread as they cook, so you have to flatten them before ha...	Pressing it can help it to cook more evenly. It's not just there for cooking, it's to make the cookie look like the peanuts shell.
How do I start juicing? A recent question tipped me off about juicers. I have heard of them before, but I had always written them off as TV informercial gadgets that were not really useful. Is this true? If I had and orange, a tangerine, and a grapefruit, could I just put them in a juicer and have my own fruit "cockta...	As for the fruit mixture, you can throw virtually any fruits and/or vegetables into the juicer and it will extract the juice from them.
How do I keep soup from being bland? I've been experimenting with soups recently and trying different recipes, and I've found that I often come out with a good soup that's a bit too bland in taste. And yes, salt and pepper makes a huge difference... but it needs something else. Beyond finding the right spice for the ri...	I feel that adding fried onions or garlic adds a lot to soup giving it spicelike taste addition. If you're going for a savory taste, add bay leaves and some dill.
Chuck or "stew" beef labeled in the super market Preliminary So I found this simple pot roast recipe here. I have cooked this plenty of times, but for some reason lately, the 'stew' or chuck roast beef is turning out to be too fatty (as it is labeled, it looks like this left picture here: Lately, I keep buying beef...	Generally speaking, fat in your beef is considered a good thing, as it carries a lot of flavor.
What type of Rice is best for Indian Style Rice Pudding? What type of Rice is best for Indian Style Rice Pudding? <Q> In Kerala style cuisine (which is what I'm most familiar with as an eater, not a cook) <S> the rice is a short, white variety that is fried in ghee first. <S> It's very similar to the short grain ric...	As a cook, I find both the short, white style and plain white basmati work very well. The basmati produces a heartier rice pudding that is enhanced by adding extra raisins and cinnamon.
What determines if the handle of a pan gets hot while in use? About three years ago, we replaced a one 10" skillet with another, both Macy's Tools of the Trade anodized aluminum teflon skillets. (The teflon coating didn't last on the old pan.) The old pan had a metal handle bolted onto the body, and the new one has a...	Well, let me see The handle will warm up until it's total heat losses equal the total heat coming in.
Can I store suet or home-rendered tallow at room temperature for a year? This weekend I will be in possession of 100 lbs of beef suet (which I'll be getting from a butcher friend) and plan to render it into tallow . I can't even begin to imagine exactly what this amount of tallow will look like, but I'm absolutely ...	In theory you can store it in jars but the problem can happen with impurities spoiling a jar.
How to cook fall-off-the-bone beef spare ribs in oven or on stove top? All, I would like to cook spare ribs to a fall-off-the-bone consistency. I don't have access to a grill. I know how to do that with pork shoulders (dry rubbed, then uncovered in the oven at low heat for 6-8hrs), but spare ribs are a different typ...	I know of two ways to do it: 1 oven cut up ribs and roast in a raosting pan at 350 for about 90 minutes, covered in foil and basting with BBQ sauce every 1/2 hour
Substitute for bell peppers in meat dishes I recently became addicted to the taste of fried bell peppers (green specifically because that's what's cheapest) as an ingredient in meat dishes. However, in my area the price has doubled so I can't buy as many. What are some things (if any) that can replicate the flavor (a...	Nothing will ever replace the taste of fried bell peppers.
Is Spaetzle a pasta or a dumpling? Is it a pasta or a dumpling and what is the difference? To me, a pasta is smooth and shaped and doesn't have any "filling" (but can have ingredients added to color or flavor it before it is shaped) and a dumpling is either a dough of some sort either cooked in a stew-like liquid or...	So I'd say it is correct to refer to it as pasta, at least for historical/traditional reasons, even if it doesn't meet some technical criteria for pasta (or does meet some for dumplings).
Is it normal to see flames inside my self-cleaning oven? I spilled some sauce, cheese, and pepperoni in the oven last night while trying to transfer some homemade pizza from the pizza peel onto the pizza stone, so I decided to clean it today. I wiped the bottom and glass door, but the rest of the stuff was crusty and ...	Though electric ovens are not supposed to have fire in there they do a fine job of containing it.
Any advice to help me form and shape stuff more uniformly? I get frustrated by recipes which call for the cook to shape or form little balls out of a dough or cake or biscuit mix. The recipe will say something like "form into little walnut sized balls ... should make about 16". I always seem to end up with some larg...	Certainly dividing your dough or batter into the requisite number of pieces before you start forming can help since you can do so more evenly than by scooping each one individually. If your aim is truly for "identical", then the only real solution is practice.
Is there an official standard vegan packaging symbol designating that a product is vegan? I'm trying to eat vegan and having a hard time determining (by the packaging) which products are appropriate for me. Are there symbols or certifications I can look for, preferably something backed by a federal or state government...	I've only ever seen the Vegan Action symbol on packaged products. First, companies need to feel it is worthwhile to pay to get this certification.
How does one remove the "fishy flavor" from seafood? My sister really doesn't like a strong fish flavor and is very picky. Are there any effective ways to prepare the seafood in such a manner that reduces the fishy flavor/taste? If "seafood" is too broad, then please limit your answer to include fish and prawn. Th...	I haven't tried the suggested milk solution, but an overnight soak in salt does help. Oily fish, such as bluefish or herring, can be balanced by including acidic ingredients like tomatoes, lemon, or vinegar in the cooking process and/or finishing sauce.
Reducing the saltiness of commercially prepared seasoning I've been cooking a certain brand of noodles, and noticed that the seasoning provided is quite salty than you'd expect. Is there a way to reduced the saltiness without a noticeable change in flavor? And if it does change the flavor, please describe in what way i...	The only way to reduce saltiness is to dilute it.
"Screaming" noise while steaming milk? When steaming milk (for a latte or other coffee drink), it sometimes produces a loud, high-pitched "screaming" sound. I think you can usually prevent it by keeping the tip of the steaming wand on the surface of the milk longer before putting it in deeper, but that's just a guess ...	Turn the steam wand on and adjust the jug with you hand until you hear the milk “hissing” or in other words expanding.
How to cure beef jerky with a minimum of salt? I just made a batch of jerky last weekend. I used the packet that came with the dehydrator. Marinade for 4 hours, dehydrate at 160 for 14 hours (12 for smaller peices) It turned out excellent! (I did not use the beef jerky gun) My question is, since I only have 2 more pac...	There are several methods recommended by USDA (US Department of Agriculture) and curing with salt is NOT the best one, so you can totally go without it and have a SAFER result than curing and not do the treatments recommended in the following articles.
What's the difference between tamari and soy sauce? If a recipe calls for tamari, can I use plain soy sauce instead? If using one for the other, what effect would it have on a recipe? <Q> I have a bottle of San-J Tamari (black label) in my fridge and the back reads: <S> Tamari is a premium soy sauce made with more ...	Tamari is a particular Japanese variant of soy sauce.
Is designating knives to avoid cross-contamination necessary? I have a friend who assigns one knife for cutting raw meat, another knife for cutting fruits and vegetables, another for cutting cooked meat, etc. Is washing one knife after each specific use not sufficient to avoid cross-contamination? (Note: different cutt...	I agree This is completely unnecessary so long as you clean your knives properly (soap, hot water for the blades).
Why do brassicas like cauliflower or brussels sprouts sometimes taste bitter, and (how) can I avoid it? Cauliflower or Brussels Sprouts sometimes taste slightly bitter after cooking. Is this some mistake in the way they are cooked or is that just the vegetables themselves? <Q> All the vegetables form the Brassica famil...	Or cook them with flavors that will mask it better -- garlic, olive oil, salt, hot chilies, etc.
What can I use instead of swede (rutabaga) when making pickle relish I want to make a British-style pickle relish at home. I think the best recipes involve swede (rutabaga in the US), because it gives texture and flavour, but isn't overpowering. Unforunately, I can't get swedes where I live. What would make a good sub...	turnips will lend the necessary flavor but can be added WITH: Cauliflower or slightly cooked potatoes such as Petite Potatoes (grade C which you can find at a farmer's market but pack some taste...yum), Yukon Gold, New Potatoes, Red Potatoes or Fingerling Potatoes.
What are common/traditional uses for merguez? I found today something new in the supermarket and decided to try it. They are called "traditional french merguez", and seem to be raw sausages made from lamb and beef, moderately spicy. I have no idea how to use them (except to use them just like any other sausage, but I t...	It is also eaten in sandwiches and with french fries. Tranditionally speaking it's grilled.
Is it normal that my coffee grinder leaves a huge mess all over the counter? So I have an old blade grinder, which seems to work well enough for me, except in one respect: The coffee grinds fall out of the bottom of the grinder. Now this is a cheapo grinder that I got as a gift, and I've never had another grinder. So I...	You may be able to disassemble it, clean out the guts and reassemble more neatly to reduce the problem.
omelettes and scrambled eggs - How long can I store them? Is it a good idea to keep make a lot of them and keep them in the refrigerator? I like them for breakfast but I don't like cooking every morning. For how long I can keep them? <Q> What Tim said. <S> Eggs just don't hold very well, and they are very sensitive to ...	However, to actually answer your question--and again, I urge you not to do this because stored and reheated eggs will taste like garbage--cooked eggs should keep for up to 72 hours in the refrigerator.
What would be the difference between frying vs baking meatballs? I'm sure the two techniques impart slightly different flavor profiles, but what are they? What are the circumstances where you would choose one method over the other? Would the recipe need to be altered at all between methods? <Q> No recipe alteration nee...	Fried meatballs will develop more of a crust, and thus more flavour through the Maillard reaction.
How do you properly soak and cook barley? I am going to be making a beef barley soup and need to soak the pearl barley overnight. There are no directions on the back of the package and so I am unclear on what to do. There is a recipe for a barley and bean type soup and it says to soak the barley overnight in water and ...	I don't believe it is necessary to soak pearl barley, just add it in and let it cook like you would rice or pasta.
Can you safely can homemade caramel/butterscotch syrup? I've done canning of jams and jellies. I would like to make caramel and butterscotch syrups and jar them to give away, too, but I'm not sure if this is do-able since they contain butter and cream. Can this be done safely at home? If so, how long would they be good...	I have made dulce de leche from boiling cans of sweetened condensed milk for a long time, and it made this lovely, thick caramel that tasted fantastic.
What does "spooned and leveled" mean? I'm looking at a recipe that lists the following as an ingredient: 1 cup all-purpose flour (spooned and leveled) What exactly does this mean? Is this literal - i.e. spoon it into the measuring cup and level off? If so, why does it matter if it's "spooned" or not? <Q> The easie...	If you spoon the flour into the measuring cup you minimize the compression and will get a more accurate measurement.
What to serve at a cheese tasting? I'm arranging a cheese tasting for 10 adults in a few weeks, mostly hard Italian cheeses, and I'm wondering what to serve with it? I want the taste of the cheese to come through, but I also want people to taste the cheese as they would eat it normally, too. Some thoughts I've had (m...	As for dried fruits, another classic for cheese courses is dates since the sweetness makes a nice contrast.
What are good techniques to prepare liver? I don't like liver, but now I have to start eating pork liver because of its high iron content. There are some ingredients which I have disliked for years, then suddenly started liking when I discovered how tasty they can be when prepared properly. An example is an aubergine...	Never cook beyond the point of tenderness Good ingredients that pair with liver are Maderia , white wine, sour cream, nutmeg, or thyme Good sauces that pair with liver are Bearnaise, Barbecue, Lyonnaise, and butter sauces like Lemon Butter or Brown Butter
Does brewing tea for longer result in higher caffeine content? The ISO standard for brewing tea says "6 minutes". Of course different teas have vastly different properties, but... For "average commodity black tea" and "average commodity green tea", will leaving the tea bag in longer (say 1 hour or 1 day) result in hi...	It will vary depending on variety of tea (green, black, etc.) and form (whole black tea leaves release caffeine the slowest; black tea bags containing tea fannings the fastest).
Where can I buy Salsify in the UK? I like the look and taste of salsify, and have had it in restaurants. However, I cannot find anywhere to buy it. I don't even mind how it comes - tinned, frozen, fresh. <Q> Where did you look?Here in Belgium we can find in the supermarket (in cans or frozen). <S> We also have it fre...	Fresh salsify is usually only sold in supermarkets when in season.
Why is gnocchi a dumpling and not a noodle? I've recently been told that gnocchi is technically a dumpling, not a noodle. What about it causes gnocchi to fall under the dumpling category? <Q> Dumplings usually have either egg or baking powder to make them lighter. <S> There's considerable bleedover in terminology her...	The primary difference between a dumpling and a noodle, besides shape, is leavening.
How to make Pancakes with Almond milk? We've been experimenting with using almond milk as a substitute for actual milk in my household. The biggest failure so far has been with pancakes. The pancakes taste okay, but they are far stickier in the pan than batter made with milk, scorch more easily, and don't brown well. W...	when I made pancakes with almond milk they turned out fine, when I realized I made Buttermilk pancakes instead of just regular pancakes.
How do I stop porridge sticking to the pan? I love porridge but I always seem to end with some stuck on the bottom of the saucepan. I use a non-stick saucepan, keep on a low heat, and stir regularly. I tend to use porridge oats and enough water and milk (about 1/2 and 1/2) to cover the oats. Does anybody have any hints...	I tend to make porridge in a microwave, which again has no risk of sticking.
Cook Burger on Stove - Turns Gray So I've been wondering why whenever I cook burgers, they end up turning into a gray color, and a greasy mess. I'm restricted only to a stove top pan and oven, and I'm sure that's contributing to it, but I'm not sure what to change. My first guess was that it wasn't high enough heat, b...	If you are noticing a taste difference (or if the look is too unappetizing), I would recommend baking the patty at 375'F then searing the burger instead of relying on the fry pan.
Counter to bitterness in soup My minestrone turned out too bitter. How can I counter it? The soup contains tomatoes, pasta, Savoy cabbage, celery, carrots, burnt sautéed garlic, thyme, oregano, salt and pepper. Sugar seems to be a general solution, but I figured there could be better solutions for my specific case. <Q...	I believe that adding garlic to the end of the sautee instead of to the first would have kept it from burning and making your soup in particular, bitter.
How to make roux-based sauce thicker Sometimes when I make a roux-based sauce, it turns out too thin. Are there any ways to make it thicker after the sauce is done? Adding salt helps a bit, but I don't want to add too much for obvious reasons. Ideas how to prevent the sauce from getting too thin in the first place are ...	The best way that I've found to keep the roux from being too thin is to slowly add the liquid, letting the roux thicken as it cooks.
How to make good coffee in a Moka pot? I have a Bialetti Moka pot, which I used to make coffee on weekends. I have had it for a few months, but recently I am starting to notice the coffee is coming out sour and bitter . I am guessing I am doing something wrong. I was wondering what I could be missing.. I am filling...	Haven't tried this method myself, but RitualCoffee claims that starting by adding boiling (or near boiling) water to the Moka Pot results in a less bitter cup. If you use it rarely, like in your case or the frequent Moka pot left at a vacation house, you need to clean it with dish detergent and a scrubby sponge, you do...
How can I get crispy skin when pan frying fish? I struggle to get crispy skin when pan frying fillets. What's the secret? <Q> You need a hot pan. <S> Use either clarified butter or an oil that can withstand high temperatures without burning. <S> The oil should be quite hot but not at smoking point <S> otherwise the fis...	The pan and oil have to be VERY hot. A good tip is not to move the fish around too much in the pan.

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