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How should I boil green beans to keep them crisp? I just pulled fresh Blue Lake Bush green beans from my garden, snapped the ends and wanted to boil them, while keeping then crisp. How should I boil them so they are cooked through, but not limp? <Q> You shouldn't cook more than a few minutes, and should cool them as qu...	Ideally, you'll be blanching them, and here's how: Bring a pot of water with a pinch of salt in it to a roiling boil Dump beans in, and cook for a few minutes Check that beans are fully cooked (time will vary by variety and ripeness of beans) Strain beans, and IMMEDIATELY transfer to an prepared ice water bath to cool ...
How can I melt cheese for dipping? I love dipping things like pretzels in melted cheese. I've done this lots of times at fairs and other places with 'pretzel carts', but I've never been able to replicate it myself at home. Whenever I try it, I get really thick, stretchy cheese with a layer of liquid oil sitting on to...	For dipping, you need processed cheese.
Does the point at which salt is added to a dish affect how the flavor is changed? If I'm preparing a dish for myself and someone on a low-sodium diet, I will withhold adding salt while cooking. Instead, I'll season my plate after serving. However, I can't seem to get the same flavor from adding salt after-the-fact as...	So, yes, there should be a distinction in flavor depending how and when the salt is added based on how much salt is suspended or absorbed into the food item being cooked.
How to make bubble tea - the "real" (tea-less) version? Is there a way to create the powdered flavoring? I've been unsuccessful thus far in recreating Khmer bubble tea, or the pastel-colored bubble tea one can find at many small cafes and stands. The specific kind of bubble tea I'm looking to make uses the following:...	If you're willing to go the molecular gastronomy route, tapioca maltodextrin will turn just about any fat-based substance into a powder.
How can I keep my blueberry pie firm without the flavor of corn starch? In the summer, I often make a refrigerated blueberry pie. The recipe calls for a graham cracker crust, and you make the filling by cooking one pint of blueberries with one cup of sugar and 3 tablespoons on cornstarch on the stove until the mixture ...	Other than the thickeners mentioned above, sometimes I prefer the taste of cooked flour or oats to corn starch.
How is apple syrup made? I've been making dutch apple pastries for a couple of weeks now, and I've noticed that the apple filling that spills from the pastries turns dark brown like apple syrup (or apple butter, apple paste or apple cheese) The taste is similar, as well. But the texture is off. The question is how...	Once the apples have been boiled and sent to be mashed, I take the water that was used, strain out large particles, and then start boiling it down until I get a syrup like consistency out of it.
How much overrun do I get with a compressorless home ice cream machine? I started making my own ice cream this year. While the French type works quite well, I've been having trouble with American and Gelato types. I don't have an ice cream machine. I freeze small portions of icecream on a prefrozen wide porcelain pla...	But the ice cream does not melt instantly like you say yours does.
Is it safe to eat off of partially tarnished silver? My wife and I were visiting some friends who were recently married and had received heirloom silver as a wedding present. It was obvious it had been recently polished, but some of the pieces still had a little tarnish on them. Is it ok to eat off of that, or should...	If it's heirloom pewter, coated in copper, then electroplated with silver, its still fine (because pewter doesn't tarnish, so the tarnish is either silver or copper) but I wouldn't eat anything acidic with it, because it'll leech lead into your food. Nothing to worry about.
How do I cook chicken and asparagus over an open fire? I have some chicken breasts and some asparagus that I want to cook tomorrow whilst we're out camping for midsummer. The fire will have a grate over it probably. Is it better to wrap the food in foil to prevent it being touched by open flame? How can I make sure ...	You can bake, or bbq the chicken and asparagus. The most important thing is to cook over open coals not over open flame.
How can I achieve the same flavor and texture as roasted garlic without an oven? I'd like to make roasted garlic, but I don't have an oven, only a gas range. Is there any way for me to get the same results with the range as I would in a conventional oven? <Q> You can get the same result by frying the garlic in a sauce...	A cast iron skillet and lid, plus the mechanism to keep the garlic off of the bottom, works beautifully.
What can I do with batter that has lumpy sugar in it? I was making a scratch cake, and my sugar (to my chagrin) was inferior. When I beat it into the batter, it turned into many tiny lumps. Has anyone ever figured out how to solve this problem? I beat it for a long time on high speed, but there were still lumps. If...	If any lumps remain (that weren't pushed through), use the back of a spoon to force them through the strainer. As most cakes don't react well to a significant amount of beating (which could develop gluten and cause tunneling in the cake), if the lumps are huge (more than ~5mm / ~1/4" across), I'd personally try to brea...
how to get a ciabatta with a more uniform shape My ciabattas tend to have be domed along both axis. So towards the ends they are too thin, and near the middle I end up making them are thicker than I want. I think this is because the dough has so much water in it. When I am resting it on the tray before putting it in th...	My neighborhood Italian baker sometimes over conpensates and the ends are thicker than the middle, but I think she makes sure the ends have a little more meat than the middle before the proofing. So you don't end up with a thick part and a thin part; if you start out with a uniform thickness, you end up with a uniform ...
How to ensure that spices reach inside the eggs in the egg curry? For egg curry, I boil the eggs, shell them, pierce them with a fork and deep fry them. Then I prepare the gravy and pressure cook the eggs and the gravy. Anything I do, doesn't let the spices go inside the eggs.I was thinking of cutting the eggs into ha...	Maybe you can think of putting the eggs in a spice concentrate in advance and let them soak before splitting them and letting them cook with the gravy.
Cooling gelatin without a refrigerator I have a pint of fruit juice, and some Gelatin. I want to make a fruit jelly (gelatin dessert) for after dinner, which will be in 8 hours. Living in the city with a vegetable shop around the corner, I do not have a refrigerator. It is however cold and rainy, and from experience,...	I'd place a tray in my sink a slowly run water through it, then sit the jelly on top of the tray, such that the bottom half of the jelly mould is under water.
Papadum sauces - making my own In Indian restaurants you get usually Papadum as appetizer. It is often served with 3 sauces, one green sauce with a light peppermint taste, one red a bit sweet sauce and one very hot sauce. These sauces seem to taste often (but not always) very similar regardless of the restaurant. I tr...	The red chutney, called imli chutney in Hindi, is very often made with the juice of tamarind ( imli in Hindi).
What features are important in a hand mixer? I've always used the cheapest hand mixers (around 10 Euro). But I damaged a beater of my current one when I tried to make whipped canache - it was obviously too hard. So I plan to get a new one. Strangely, on paper there isn't much difference between 10 Euro models and 50 Eu...	Maybe it's silly, but when purchasing a mixer, I pay attention to the amount of speed and power :-)
How can I make use of an underripe mango I bought a mango this morning that seemed to be ripe; at least it was the ripest of the bunch. I'm somewhat acquainted with picking out red/green mangoes, but this was my first exposure to yellow mangoes, and I apparently chose poorly. After slicing up the whole thing, I realiz...	The classic use for an unripe mango is to put its sourness to good use and prepare a mango chutney.
What to do with unused scallops' roe? I just prepared my first scallop dish. The recipe instructed to remove roe (the orange part) before searing, as it cooks much faster than the rest of a scallop. As this was my first try, I ended up not using it for the dish. Afterwards, I read a bit about scallop roe and it seems...	Scallop roe parfait is a firm favorite in my kitchen.
Substitute for red bean paste? I recently bought a book of Asian recipes. The author seems to have a huge crush on red bean (azuki) paste, since about a half of the recipes call for it. Unfortunately, the availability of red beans seems to be on about the same level as dodo eggs. Is there something that can be used as ...	I'd personally use home-cooked beans instead of canned beans.
Do I need a juicer? A lot of the juicers I see are really expensive , which makes me wonder if they have any significant benefit over my current food processor. I found a few articles (e.g. this one ) which seem like they're saying that there's no huge difference between the two. Do juicers just exist for people who...	Juicers are like those little slap-and-chop things; they might be a little easier, but they're really not necessary.
Cleaning a clogged espresso machine Portafilter Can anyone recommend a method for cleaning the clogged holes in a "Basket" of an espresso machine Portafilter? I had this problem with both DeLonghi and Saeco home espresso machines. For example, in Care of Saeco Pressurized Portafilters (regarding Saeco Manually Pres...	I would let the basket soak in a hot water ( just from the tap ) bath of Cafiza for about 15 minutes to dissolve the coffee oils.
Is honey considered vegan? I was thinking of following a vegan diet for health reasons. I tried it for a week during a "cleanse" and it wasn't so bad, even though I love steak and eggs. I was just curious though if honey is considered vegan or not. It's an animal (bee) byproduct, right? The only difference maybe is tha...	I know many people who identify as vegan and practice veganism for various combinations of health, environmental and ethical reasons, who choose to consume honey.
How to ensure that eggs get hard boiled on a gas stove? I used to determine the state of eggs by their shell i.e. if the shell is cracked, the eggs have been boiled. But sometimes I have found that even though the shell is cracked, the egg whites are somewhat runny! Is there a special way of boiling eggs on "gas stove...	Prick the eggs on the rounded end (a tack works well), cover with water, add a splash of vinegar, bring to a boil uncovered, immediately remove from heat and cover, after 17 minutes immerse in an ice water bath for at least 2 minutes. I really like using the egg-perfect egg timer.
Where can I bulk-buy cheap parmesan? My friend planted three rows of basil in his garden to make pesto, and now we need to source roughly 25-50lbs of parmesan. With that kind of quantity, cheaper is better. <Q> The price of genuine-sealed-and-certified parmagiano reggiano is quite high and fairly consistent, especially...	In my area, there's Restaurant Depot, which sells Parmagiano Reggiano cheaper than some of the regular grocery stores I'd gather a couple quotes from cheese shops, try prices at your local Costco/Sam's Club, and talk to the upscale grocery stores in your area.
How to make kidney beans tender? The way I currently cook kidney beans is to soak them overnight. But still they have to be cooked for a long time on gas before they get tender enough to be edible. Anything that can be added or be done in a different way to reduce the time over heat? <Q> Adding a little bicarbonate of...	I'd cook the beans until they are tender before adding salt or anything acidic.
Ideas for using garlic scapes (other than in pesto)? Does anyone have ideas for using garlic scapes? These are the green shoots that are the above-ground part of bulb garlic. Think of something a bit like a scallion in appearance, but thinner, firmer and curly. They are in season right now (July), and we have been gett...	I'll also add them to chreem cheese for a spread or to sour cream for a garlic dip.
What kind of meat to use for Wiener Schnitzel? I understand that the meat is thinned with a mallet before coating with breadcrumbs and frying. What parts of veal or pork are suitable? (Googling the subject seems to produce mostly sausage related hits for some reason) <Q> Definitely. <S> I can't link to a web source n...	The real, original Wiener Schnitzel is veal. Using the loin is a nice and quick way.
Why do marshmallows poof up so huge when put in the microwave? As anyone who's put marshmallows in the microwave knows, they expand a ton! Sometimes they puff up to literally more than twice their original size ( YouTube video for those who haven't seen it). So, why? At first I assumed it was because they had a lot o...	Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid.
How to make the perfect root beer I have already noted this question about making root beer, but I wanted to explore further, so I hope you'll indulge me. I want to make a home made root beer that is similar in taste to the A&W brand. Obviously, I want to make something different, or I could just buy A&W... but that...	A hint of sweet marjoram, basil or thyme... and roasted chicory root can also be useful.
Is there any flavor difference in heated sugar (e.g. cotton candy)? A friend writes: Why do people continue to think that cotton candy is a flavor? It's spun sugar with food coloring. It tastes like... sugar. Now I'm curious. Ignoring for a moment any possible contribution of the food coloring, are there chemical ...	As @Brendan said there is flavor added to cotton candy. To answer your question, there is a chemical change in the sucrose as it moves from crystal to liquid form, but nothing that I believe would affect what we can taste.
Where can I buy American style bread flour in Europe I live in Germany, and all the flour here is made from soft winter wheat. I can get some durum semolina imported from Italy and sold as "hardwheat flour" (Hartweizenmehl), and that's about it. But most of the ressources on bred baking I read are of American origin, a...	I can find gluten easily in France in the health food stores (such as Naturalia or Bio-Coop), and I buy my T65 flour from Dia (or Ed) for about 1,10 per kilo.
Can I soak and rejuice the pulp that comes out of a juicer? If I'm juicing Oranges it takes quite a few oranges to get a decent amount of juice. Would it be possible to soak the pulp in water and send it through the juicer again? If so, what is the best way to go about that? What ratio of water to pulp would be optimal...	If you drink your juice diluted (I prefer it that way: less sweet, less fructose, better value), doing it might provide it with a better diluting liquid than pure water.
What are purple small Brinjals called in English? There are white and green Brinjals too. Are the purple ones known by some special name? <Q> In Britain (and France), the large purple varieties are known as aubergines. <S> Other (pale and/or small) varieties aren't usually found outside of Asian supermarkets, where I i...	In the UK they are all known as Aubergines and in the US as Eggplant as they are all fruiting bodies of the same family of plants, the nightshades.
How to make soft Gulab Jamuns? I use Gulab Jamun mix of the Gits company. http://www.gitsfood.com/gulabjamun/ The problem is that even on low fire the balls get brown from out side, but don't get cooked "properly" within.When I try to cook it for a longer time, they tend to be hard. What can I add to the mixture s...	Add baking powder which helps to soft.
Why are drippings from restaraunt ground beef colored orange? I've noticed over the years that whenever I cook ground beef from the grocery store, the drippings in the beef are typically clear in color. When eating out, if I order a particularly greasy ground beef item, the drippings are typically orange in color. Wh...	It could be from some kind of seasoning such as paprika.
Can I eat eggs that are cooked over 3 hours with low temperature looking a bit brown? I wanted to try what happens to eggs over long cooking with low-temperature. The white thing became a bit brown and the odour is a bit different. Are they edible? [Update] I used the lowest temperature in a gas stove with a pressure ...	Edible is a matter of opinion. Not only can you eat eggs that have turned brown during a long cooking period, you should !
I'm looking for an extender/filler for my spice mix I mix up a red pepper and salt blend (along with a few other ingredients) and put it in a coffee grinder to powder it. The blend that I have come up with has just the right flavor for my family's taste, but it is too intense. We use this spice mix to coat deep-fri...	Very fine breadcrumbs could work as well, as long as they are not too large to pass through the holes of a shaker. The professional (read: industrial) solution would be maltodextrin powder.
Hints on storage of vegetables and fruit Different fruits and vegetables require different treatment in order to preserve their integrity, micronutrient contents and especially taste over the longest period possible. Time and again I am confronted with new insights like tomatoes should not be kept in the refridgerato...	Salad vegetables (cucumbers, tomatoes, peppers, carrots etc.) can be stored in the fridge for longer life. Debbie Meyer Green Bags will help keep them fresh longer, and thereby tasting better (assuming you follow the instructions like one type of produce per bag, don't use twist ties that will rip the bag, wipe out con...
Cooking slow-roasted pork to 190F? I got a recipe from America's Test Kitchen for "slow-roasted pork" using a bone-in pork shoulder. They say to cook it at 325F until it's 190F internal temperature. However: you normally need to cook pork only until 160F to kill microorganisms. Wouldn't cooking it until 190F dry it o...	They say to cook until 190F because that's the temperature at which the stuff that actually makes your slow-roasted pork moist, the collagen, fat, etc. is breaking down and coating the meat.
Ingredients to Get Started with Indian Cuisine I'm interested in slowly getting started with Indian cooking and building up my store of spices. However, I generally don't have as much time to cook as I would like and really don't have enough space to go out and binge spend on cooking materials for Indian food. What ar...	Other useful spices (that I believe are fairly common) are: turmeric, chili, cumin, coriander curry powder, star anise, black pepper, cloves and cinnamon sticks.
How to thicken a Yoghurt based cold sauce? I have a yoghurt-based sauce, e.g. yoghurt with garlic, pepper and salt, and I want to thicken it. Basically I don't want to change the taste, although minor changes are fine but I'd like to adjust its consistency. How can I achieve that? What should I add to thicken cold sau...	Mixing in Heavy whipping cream and whipping the mixture should give you a thicker consistency while maintaining cold temperatures and should not dilute the flavor, though you might want to adjust your yogurt/whipping cream proportions.
Calcium chloride as substitute for sodium chloride My husband is on a low sodium diet. I have been thinking that Calcium chloride might work for making pickles, smoked fish, etc, because the sodium is the bad actor, not the chloride. Who knows about this? <Q> This is an interesting idea. <S> So I did some googling: ...	I have heard of using some potassium chloride to make reduced sodium pickles, but never calcium chloride.
I've made a bechamel sauce and added sherry to it, but too much: How can I fix it? I've made a bechamel sauce and added sherry to it, herbs, etc; the sherry is too overpowering. How can I correct that? <Q> Bechamel sauce is only flour milk and butter. <S> Even with the sherry, it's not a big expense. <S> If you make a ...	If there is way too much sherry in there, as in 4x what you need, your best bet is to start over.
Why do you need to cool the filling of a meat pie before adding to the pastry? Sometimes I don't have time to cool the mixture before adding to my pastry but I can't see a major difference in outcome - the pastry does seem to be a bit more soggy when the mixture is not cooled first. I'd love to know the specific reas...	When you are using a flaky pastry such as puff or rough puff, make sure the filling is cold when you fill it, otherwise the heat of the filling will melt the fat and destroy the layers of fat and gluten and your pastry won't be flaky.
What are some ways to prepare beet greens? Back in my home country beets are only sold as the roots; in the US they're always sold with the leaves attached to them. I know how to use the roots, but what are some interesting uses for the leaves? Are they edible at all? <Q> It's no accident that, as Ray says, people trea...	Another thing which I do with any stemmed green is to saute the stems and then put in the leaves (usually in ribbons again) with the water that clings to them, put a lid on the saute pan and a minute or two later, serve them.
How do I wrap a spring-form pan in foil so it doesn't leak when I bake in a water bath? I have never found a spring-form pan that does not leak. I have never been able to wrap a spring-form pan so that some of the water doesn't get into the pan. I can wrap it so that a lot of the water doesn't come into the pan. But...	Cook's Illustrated recently discovered that placing the springform pan inside a slightly larger cake pan works. Lay two sheets atop each other, fold one long side over a few times, press to seal tightly.
What does adding dark rum give to a fajita stir-fry? I'm looking at a recipe for a fajita stir-fry that includes an optional 2 tbsp of dark rum. The introduction for the recipe mentions, Latin spices combined with the optional kick of dark Jamaican rum make an interesting marriage of flavors. What does the rum offe...	In savoury cooking it adds a semi-burnt sweetness, more like toffee or butterscotch than straight Rum Caribbean and Mexican cooking is well blended and harmonious with many common ingredients (chilli, coriander, avocado etc.)
What is the best way to convert recipes to gluten free, and how much xanthan gum is needed? I am in the process of converting my boyfriend and myself to a gluten free regimen. I have had a lot of success with gluten free recipes, but I am now wanting to convert my previous recipes to gluten free ones. My questions ...	Per each cup of gluten free flour, add one tsp of xanthan gum!
Advantages of grapeseed oil? I recently spotted grapeseed oil at Costco. I've been considering switching over from Canola oil; are there any culinary advantages or disadvantages of grapeseed oil over Canola or other cooking oils? <Q> However not as high a smoke point as Sunflower oil. <S> Canola oil has a relatively l...	Grapeseed oil's high smoke point is good for dishes like stir frys where other oils might burn.
How do you remove the stickiness from reusable plastic container or lid? I have a blue plastic lid for my glass Anchor container. I noticed that the lid is very sticky to the touch from both sides. I've cleaned it thoroughly with soap but the stickiness is still there. This lid is supposed to be microwave safe but I...	Percarbonate cleaners are fine for washing food-safe plastic, just give a good rinse with hot water. I would not use solvent any stronger than a commercial cleaning spray because of the risk of damaging the plastic.
Can I turn my marinara sauce recipe into "pizza sauce"? We're making pizza for dinner tonight, and instead of buying sauce, I'd prefer to make my own. I've never made sauce specifically for pizza before, but I often make marinara/bolognese sauces for pasta. The base of my sauces (without any extra veggies or meat for ...	We make a lot of home-made pizza sauce with canned whole San Marzano tomatoes, drained and puree'd in blender.
What are the key differences between brats in Germany and the USA? I lived in Germany for 6 months, I ate a lot of bratwurst during that time. It was very very good. Here in the U.S. the bratwurst does not taste the same. I want a brat like the ones in I had in Germany (from the little stands in downtown Weisbaden). ...	The combinations of the various meats, the additional seasoning and the use of marinade or even poaching the meat (in beer) can create notable differences in the final flavor.
How come my dishwasher leaves grime on dishes? There is this wierd coating on almost all of my dishes after having washed them in the dish water. I am using an automatic detergent (powder), highest how water setting. More details: Only some dishes get this coating. It seems like they are more dirty coming out than go...	I had a friend who had something like this happening, and it turned out it was because of a change in the formula of the powdered detergent she was using
How can I get more flavorful jasmine rice? I'm used to cooking basmati, which can stand on its own with just a few spices and a little butter. With jasmine rice, I come away disappointed; the rice never seems to bring anything to the dish, and generally comes off a little bland, even with fairly potent flavorings. Is...	Add an additional diced tomato after rice is cooked Finish flavor of cooked rice with rice wine vinegar, honey, and a touch of lime juice Fry the rice for a couple of minutes and then cook it in water, as you would usually do.
What flavour can cut through salt? I'm putting together an asian sauce to throw over some steamed greens & have made it a bit too salty (it contains soy, fish & oyster sauce). What can I add to cut back the saltiness? <Q> The classic way to compensate for saltiness (especially in Asian cuisine) is to add something swe...	Spinach dishes can take a lot of salt before they taste over salted.
Which parts of a chicken are used to make chicken soup? I boiled a chicken legs for over 2 hours in low temperature. The soup is yellow and with very soft chicken. It tastes very good after adding some salt. Which part of chicken is the most appropriate for doing a soup? I am looking for the lowest cost option. <Q> The...	The offal really isn't any good in soup, so if you just want chicken soup, then stick to just bones and one inexpensive cut (over here it's thighs, but this may vary by location).
How to pick a good mango at a local store? Simply just like the title says. I LOVE mango. But the thing is I don't know how to pick a good one at the local store. I read some tips somewhere from Googling (long time ago, I don't remember its exact url) said to smell it, but I'm not sure what smell should the good mango ...	A ripe mango will smell sweet.
what to make with a very high hydration dough? I have accidently (due to tiredness and unit-conversion) made what I think is roughly a 100% hydration dough. I have used strong white bread flour. I was intending to make some "no-kneed" bread, so after mixing the ingredients I have left it to rise for 18 hours, and it ha...	For pizza crust, you'd par-bake it until the crust starts to brown, then add toppings and finish baking.
What to look for in a pot? What to look for in a pot. I'm supposing somebody that's just starting to live alone or a couple. Help me complete this list. Size: small, but not too small. Maybe 2L or 3L. Material: Stainless steel with a thick bottom. As you are going to buy only one pot to begin with, spend some extra m...	Lid: TEMPERED GLASS with a handle on top, and a flange to help seal tightly on the pot/pan. But if you really want to invest in quality early, you'll want to look into pots with copper or aluminum cores, as they will transfer heat significantly better and more consistently than solid stainless steel.
How can I determine fat content in beef? I'm looking to determine with as much accuracy as possible (without buying specialized equipment) the fat percentage of ground beef. Is anyone aware of a method that will get me reasonably close? I found some ideas over here but I'm not confident that any of them are terribly ...	The instrument sold to markets to determine % fat apparently (from operation manual) renders a known volume of ground beef into a known diameter vial and measures the thickness of the fat layer floating above the water with a gauge that is calibrated in fat percentage.
How can I fix a mole sauce with excessive cinnamon? I made an Oaxacan-style mole and went too heavy with the cinnamon stick. That flavor is now too prevalent. How can I fix this? I was thinking about adding some chicken stock and tomato sauce. Your input would be greatly appreciated. <Q> Clove or allspice can take i...	Basically, if the problem you are having is that cinnamon is to cinnamon-y and distinct relative to taste, you can apply a flavor blur with neighboring spices (the clove, allspice, coriander, cardamom, cumin etc).
Are seeds in melons and other fruits good to eat? I usually throw away seeds in melons (and other fruits) and I paradoxically buy different seeds from the store. Are seeds in such things good to eat and where can I use them? Because they are not dry, how can I store for future dishes? Do they have the same nutritional ...	When watermelon seeds are really small, you can eat and chew them along with the fruit: they are usually sweet.
Creating high-protein food for hiking I will go hiking for 10 days, and the food I get in the lodges on the way is practically all starch, wtih < 15 g protein per day. I did this once and felt terrible. So this time, I want to take my own protein, but in the logistically best way. Normal foods are out of question, ev...	Pemmican is a concentrated mixture of fat and protein used as a nutritious food.
Are there things you cannot freeze? There are a lot of edible things that come to mind when I think about what can be frozen. But when I think about things you better not put in the freezer, I honestly have no idea. So, what food and/or drinks come out of the freezer unusable? (I really am asking about the use, rathe...	If you freeze whole avocados you get nasty smelly mush when they thaw. The only other thing I would avoid freezing is any sort of raw green (lettuce, spinach, etc.).
What vegetable for sauteed zucchini could I use instead of tomatoes? I like to fry or sautee onions, garlic, chilis, spices (for flavor) and zucchini (the main ingredient); then stir them in a can of chopped tomatoes and simmer for a few minutes. The tomatoes are a way to add a sauce with some thickness that brings all...	Diced eggplant (aubergine) with some coriander and cumin cooked with the zucchini would also give a very thick sauce consistency.
Muffin sticks to paper cases Today I tried to cook my favourite Raspberry and White Chocolate muffins using a recipe I found on BBC Good Food. However after cooking them for the set amount of time and removing them from the muffin tray I found that when I tried to peel away the paper cases (from the muffin) the muffi...	Try coating the raspberries in cornstarch prior to baking the mixture and the slight egg spill may have a little to do with it.
Identify this seafood from the Black Sea known in Romanian as "rapane"? Here on the Black Sea in Romania people are eating a shellfish called in Romanian "rapane" which they translate as "oyster" when I ask. But they are elongated spiral shells which to me look nothing like the chunky flattish oyster shells in Austral...	It's a conch, the common name for an edible marine snail.
How do I know if a black banana is too old to be eaten? From time to buy, I buy too many bananas. For the future, I am considering refrigerating them instead of eating them, but they turn black . How can I know whether a black banana is still edible? <Q> One thing to add to the answers above - as bananas ripen, the s...	For eating out of hand, check for a fermented, alcoholic kind of smell from the banana flesh.
Is it possible to use a commercial oven range in the home? I'm moving house soon, and the kitchen needs a complete re-fit. I've always been disappointed with the power of my current gas hob, where even the 'fast' ring is only 3kW, and while looking for a more powerful hob noticed that you can get commercial oven ranges...	The only limit is what you are willing to spend on electricity and such.
My KitchenAid mixer head will not lock in the down position. How can I rectify this? It will lock with the head raised. There doesn't appear to be anything obstructing it from sitting flat, but it doesn't want to lock. <Q> Lift the head all the way up. <S> On the top of the stand, just next to the mixer itself you w...	If you (carefully) flip the whole thing upside down, then try to lock the head, you’ll see the little metal “arm” try to push through the hole, which in my case was misaligned. This is typically caused by the head of the mixer being too high above the bowl.
Is it problematic to use the water in which the Pinto beans are soaked, for cooking the Pinto beans? I read somewhere on this site that Kidney beans contains toxins so it is necessary to soak them. I soak them too overnight, but then I use the same water for cooking them. The water in question turns red after the beans...	So there should be no problem with using the soaking water to cook the beans, provided you cook them properly. By discarding the water you do remove both flavor and nutrients (as you suggested in your question).
Why don't my muffins rise and develop tops properly? I would like to make muffins that have that "spilled over" look that shop bought muffins have, but no matter what I do, the ones I make always look flat or only just reach the top of the paper cases. What can I do to make the muffins rise more and have wide tops? <Q...	This can happen with unsifted flour (sifting also helps incorporate air), using the wrong type of flour (especially if the recipe calls for self-raising), or using old or improperly-stored flour or baking soda/powder.
Freeze Soup very quickly Without Destroying the Content In Fridge? I am trying to finish soups faster. I have very heavy iron kettle and it takes years to become cold. I use a water container with ice with it but the hot water still takes a lot time to become cold. I have already put ice cubes into the soup and some co...	If you have a roasting tray, you could even use that as a temporary container before transferring the cooled soup into smaller containers for freezing.
What are some good uses for Lemon Basil? When putting in the garden this year, I planted a Lemon Basil plant along with the usual Sweet Basil. For the most part, I have been combining it with the Sweet Basil to make pesto, various caprese's, bruschetta, etc. It has been good, but it seems like there is more potent...	If you're looking for combinations of lemon and basil, I have been in love with a pasta dish using lemon, cream, parmesan and loads of basil. I've used it before for green curries and in tom yum / tom kar gai
Is boiling water poured over frozen berries enough vs. bacteria? I often like to make smoothies where I among other things add frozen berries. I boil some water in my tea-boiler and pour it over the berries before I add them to the smoothie mix. Is this enough to get rid of the dangerous bacteria, especially found in r...	Frozen berries should be alright as your country's health regulations will not allow dangerous foods to be imported or produced or sold.
Why would a blended salad dressing change its color? Yesterday evening we had a barbecue and I made a tomato/mozzarella salad. Since I couldn't find my dressing shaker, I used my hand blender (an ESGE M180S, in case it matters). I got my dressing as usual, dark brown in colour, it was just a bit more smooth than usual...	Since the blender breaks up the fat into much smaller droplets than what is possible using a shaker or a whisk, that would account for the lighter color.
Does pesto go bad? I have some basil pesto but I'm not sure how long its fridge life is. It is in a sealed container. How long does it last before it is not safe to eat anymore? <Q> I believe that the best indicator of freshness is the colour of the leaves. <S> Once they turn from green to brown, it is all over for the...	Therefore, pesto should not be stored for very long (whether home made or after a commercially canned product is opened) unless frozen.
What's the simplest method to cook rice? For me, the perfect rice is whole, loose and flavorful. To get that result, there are a number of techniques. As the flavor depends on the broth used, let's take that out of the equation. I'm looking for a 'fail-safe' method so the rice won't pass, without using preprocessed ri...	Cook in a ricecooker.
What kind of meat is used in cheese steak? I want to do some cheese steak at home. I was wondering what kind of meat should I buy. What part? <Q> There is no single cut of meat that is universally used in Philadelphia. <S> Top round is common, and it may actually be the most traditional given the sandwich's Italia...	As a person who actually sells Philly steak meat to many of the national chain accounts and most of the cheesesteak accounts around the Philly area, the raw material used to make a true Philly steak is knuckle meat or wedge meat .
What is the authentic way to cook pierogi? I've been buying pre-packaged pierogi from Trader Joe's and local Polish delis. But I can't seem to get a straight or consistent answer on how you are supposed to cook them. Should you steam pierogi, boil them, or saute them with butter? <Q> We have a Polish & Greek place by...	My Polish mother-in-law boils them. If she's serving them right away, she browns them in some butter.
Would a cream based sauce go well with steaks? I've reached a point where I am very comfortable with a nice red wine/shallot reduction as a pan sauce for my strip roasts/steaks. I think I remember have a meal once where they served sliced tenderloin with a white sauce. I imagine it was cream based but I don't often s...	the best cream based sauce i have found in many years of cooking is caramelized onion sauce,first get a nice skillet cast iron or a old school pan...
What is a good alternative to Sea Bass? I am cooking a recipe of Asian style sea bass. What would be a good, cheaper alternative to sea bass that is readily available in a UK supermarket? <Q> Depending on exactly the recipe you are using it in, I'd either go for a meaty white fish such as Cod, haddock, or the cheaper f...	You may also be able to get away with something like mackerel, which isn't as white and chunky but is much cheaper.
What can I do with Bhut Jolokia's? I'm growing some Bhut Jolokia's (world hottest pepper aka ghost pepper) amongst other hot peppers. Anyone have any recommendations what I can do with them? I picked one off the plant last night. I'm looking for something other that hot sauce or chili. <Q> I once made habanero poppers ...	I stuffed them with a mix of cream cheese, monterey jack, sour cream, salt and pepper and then baked them in the oven until the cheese had turned GB&D.
Is there anything I can substitute eggs for when making meatloaf? I have a great meatloaf recipe but I don't have any eggs! Is there anything I can use to substitute for an egg? <Q> The crumbs or oats are mixed with boiling water and left for a while until you have a porridge-like consistency and then mixed into the gr...	In Sweden, breadcrumbs or porridge oats are sometimes used as an alternative to egg for binding köttbullar (meatballs).
Can I use cottage cheese instead of cream cheese when making a cheesecake? If I can, would there be any difference in the measurements? For example if the recipe calls for 8 ounces of cream cheese, would it be the same amount of cottage? <Q> I've made cheesecake with many different types of cheese and it pretty much al...	ABSOLUTELY you can substitute cottage cheese (even fat free) for cream cheese in a cheesecake recipe.
What is the best temperature to store honey at? I was wondering what temperature is suitable to store honey bought from stores? Now in the summer, it can be around 30+ Celsius, and even nearly 40 on some day. Do you suggest keeping honey while being consumed in the refrigerator? If not, what harm can that cause? <Q> H...	Honey is similar in to olive oil and should be storaged between 50-70 Degrees Fahrenheit according to Max Shrem from Slashfood : Similar to olive oil, honey should be stored at a cool temperature
Is it possible to create good hummus without a food processor? I don't own a food processor and because I don't have much storage in my apartment, I'm not entirely interested in purchasing one right now. Is it possible to create good hummus without a food processor? Would a blender be an alright substitute? <Q> Whi...	You can probably get your hummus as smooth as you would with a blender.
What is the difference between white and green asparagus? Is there any difference between white and green asparagus in terms of taste, texture, etc? I've had green asparagus lots of times but never white asparagus. <Q> Yes, there is a difference in taste. <S> I think it's the chlorophyll, but I may be wrong. <S> But t...	White asparagus is always pretty young; older asparagus tends to turn green.
Explanation of the phrase "Eye of Round Roast" I need to translate the type of meat called "Eye of Round Roast" to Danish. It would be extremely lucky, if anyone here speaks Danish as well as having a quite good English cooking technical knowledge. It might be a long shot. So, if there isn't any Danish speaking helpf...	Eye of round is just part of the ass of the cow, basically. If you're in Denmark, I would take one of the wikipedia diagrams, or just head to a butcher where there will be a diagram, and then point to the bit you want.
Can you preserve zest? If a recipe asks for zest, I always use fresh fruit. I'm wondering if you can preserve it nicely. I put some in the fridge, but there was some mold after quite a while. I wanted to get rid of the moist, so I put fresh lemon zest in the oven on a low temperature. But I think I left it a bit too l...	You can preserve it by dehydrating it; dehydrated lemon peel/ The folks over at Chowhound say that freezing works reasonably well too, if you keep out the air.
Why does my chicken get dry skin in the freezer? Sorry guys, but I suspect I have a bit of a newbie question here. When I buy raw chicken breast, I like to open up the package immediately and separate it out into 3 portions because that's roughly the amount I use each time I cook it. If I freeze immediately, it looks...	Your chicken skin is drying out to sublimation--ice converting to water vapor without becoming a liquid first.
How do you grill Shish Kabobs so they aren't so chewy? We cut beef stew into one inch cubes and pierce them on a stick with cherry tomatoes, onions, green peppers, etc, and grill them nicely. The meat is brown and grilled on the outside, pinkish in the middle, vegetables are grilled, but the meat ends up being not so ...	a proper marinade helps, but if you want juicy soft meat there is no substitute for fat . Marinate over night in yogurt, just google yogurt marinades, but make sure you are using plain Balkan style yogurt 2) brine.
Can you make orange juice with a blender? I have a box full of clementines. Can I make orange juice in a blender? <Q> Sure, you can juice with a blender, as long as (a) the blender is of reasonably good quality and (b) you're not expecting the same kind of yield or quality you'd get with a juicer (electric or manual). ...	Oranges should have enough juice to blend on their own, but regardless of what fruit you use, be prepared to add water if the blender doesn't seem to be doing much.
Can I use boiled potatoes in Spanish omelette? I have some leftover microwaved potatoes. Can I use these potatoes in Spanish omelette? Also, I read that tomatoes are not part of "authentic" Spanish omelette. Is that true? <Q> You shouldn't use boiled potatoes as you have to fry them. <S> This is a good recipe , and ...	In Spain we call it "Potato omelette" an the only ingredients are eggs, potatoes, olive oil, salt and sometimes onion.
How do I make the panko bread stick to my egg-coated chicken? I am trying to do a pan-fried schnitzel with chicken breast coated in a mix of eggs, salt, pepper, some ketchup, a bit of olive-oil and sweet paprika. Once I coat the chicken in the egg mix, I try to cover it with panko bread, but for some reason it doesn't ...	Egg won't stick to chicken (too smooth and non-absorbant), but will stick to flour.
How to store seeds so that they will not get full of insects? I am trying to use my seeds in fruits, but when I store them they become very soon full of insects. Because I do not get a lot of seeds at once, I am not going to dry individual seeds in oven. What is the best way to store the seeds? Could I freeze them? ...	I would put them in a zip lock bag or mason jar and tuck that away in a deep freeze.
What sauce could I use for haddock? I'm doing fish fries tonight, and my wife doesn't like breaded fish. The thought was to pan sear hers and finish it with a sauce. Unfortunately, I'm having a tough time finding sauce ideas for haddock. What flavors/base would go well with haddock? I want to avoid tartar sauce for a p...	I usually do a roux using flour and butter, pour in some cream or milk to slightly thin it, and then add some hot mustard to it, and season with salt & pepper.
Can one preserve food by periodically heating it? I get that keeping food temperature low will slow down chemical reactions and preserve food, but sometimes my sister preserves food by heating it every 6 hours or so (up to 1-2 days). Does this help preserving the food? If yes, how does it work? If it matters, the food...	Heat also denatures food especially protein
What is the "standard" salsa tomato? I make a lot of fresh salsa (pico de gallo style) in the summer, but I don't usually think much about the type of tomatoes I'm usuing. Usually I just buy whatever looks best (fresh & ripe) at the farmer's market, so I've used everything from beefsteak and heirloom to cherry and grap...	The tomato variety used (for centuries) in most parts of Mexico for making salsa is the one called "Jitomate"
Cooking Cauliflower so it doesn't fall apart? How do you avoid cauliflower from being so delicate? I cook it and it often falls apart. I heard there's a way from stopping it from doing this. P.S. Often we boil it, and cook it with a little of salt and butter; it's just simple and quick. <Q> With broccoli or cauliflow...	I like to cook a whole head cauliflower.

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