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Can you freeze jalapenos? It's getting colder outside and I have a lot of jalapenos in my garden. I like eating them fresh (not cooked) on homemade tacos and omelets, etc. If I freeze them and thaw them out later in the winter, will they still be as spicy and crunchy, or does the freezing and thawing take some flavor...	They definitely retain their heat just fine. Yes you can, you just have to take out all the air out by using a vacuum sealer to reduce freezer
Why is my espresso salty? We've got a fancy espresso machine in our office kitchen. (It's apparently the kind they used to use at Starbucks stores before they switched over to a more automated "point-and-click" type system.) I was trained on how to use the machine by an old pro, and have been successfully making delici...	Some people prefer to add salt to strong coffee (like espresso) in order to cut the bitterness. This is a slow extraction and it may be caused by several factors: The cartridge may be near or st the end of its pressure.
high protein easy to make lunches I am an active person in the gym 4-5 days a week and always running or playing squash the other days, I work 5 days a work and I am terrible for packing lunches, I was wondering if anyone had suggestion for high protein easy to make lunches to bring to work whether its the night before...	Other staples would be: boil eggs at the beginning of the week cans of tuna, salmon, sardines and other small fish cook an extra breast of chicken, extra roast beef/other meat
What causes Béchamel Sauce to get so clumpy? Possible Duplicate: How not to mess up Béchamel sauce Just starting to learn how to create cream sauces for dishes; as it's foreign to me. Most the sauces i know start with a slurry and soy sauce. I tried creating sauces from this recipe . Béchamel Sauce: 2 table...	I was taught to always add cold roux to hot stock/milk, or cold stock to hot roux in order to prevent lumps, and my culinary arts textbook (On Cooking, 4th Edition) confirms this.
How can I keep chopped fruit fresh for 2-3 hours? I need to cut up a large amount of fruit for use in a pavlova dessert tomorrow night - although the same question would no doubt apply to a fruit salad or other fresh fruit item. Anyway, I won't have time to do this between dinner and dessert, so I'll need to prepare...	Put the fruit in cold water keeps it from going brown AND helps it stay fresh. In addition to lemon or other citrus juice, you can use Vitamin C - ascorbic acid - crystals.
How do I stop onigiri from falling apart? I'm experimenting with Japanese cooking, and I can't seem to get the hang of making rice shapes. I want to make an onigiri rice triangle with a filling. The theory is simple enough: make rice and let cool, take rice in hand, dig a small crater, place filling in crater, fold ar...	You can overcook the long grain rice so it will be soft and mushy to form a shape, but it certainly will not taste very good. If you are using a filling, place it in the middle.
How do I stop fresh fish from falling apart while cooking? We sometimes buy trout from a local breeder who'll get them fresh out of the water for us, and then cook them a few hours later. They taste great, but the flesh tends to fall apart in a way that doesn't happen with fish from the super market. It's often barely ...	Make sure the fish is lightly coated from head to tail. The best way to cook fresh fish is to put it into a plastic bag with as little air as possible (there are vacuum sealers available for that, but manually squeezing air out of the bag should work too), and place it in a water bath.
Which cooking apparatus is best to make Croque Monsieur? I'm looking for a small cooking apparatus that I can use to make Croque Monsieur. I've used this kind of device before but I don't know which words to use to google for it. Here's how I made a Croque Monsieur from the past: Place a slice of cheese and ham bet...	Personally I make them by buttering the outside of the bread, and shoving the sandwich into a cast-iron skillet.
How do I deal with silverskin in a steak without trimming away all the fat? Below is an image of a steak I cooked the other night. It is a grass-fed New York Strip steak, I used medium-high heat in a cast-iron pan, seasoned with only salt and pepper and cooked for 3 minutes per side. The steak was roughly 1.5" thick, a...	If you like your fat, pull/trim the silverskin and fat off and render the fat in a medium hot pan BEFORE putting the steak in.
Is kangaroo meat safe to eat raw such as kangaroo tartare? I know that kangaroo meat is usually cooked rare because it's so low in fat. I also know that certain meats are not safe unless well cooked, such as chicken and pork. But what about kangaroo? For me it's the most delicious red meat so if I like steak tartare ...	Here's advice from the Department of Primary Industries saying you should never feed raw kangaroo to your dog, so I'd err on the side of caution http://new.dpi.vic.gov.au/pets/pests-and-diseases/health-care It is perfectly safe to eat in the same way as all other red meats.
Are egg whites generally available at the store? Can you buy egg whites at the store, or must I take the yolk out my own? I assume if so they would be sold in some sort of carton. My plan is to just use them for scrambled egg whites in the morning. It just helps speed up the process this way for work days. <Q> Many...	In my US grocery stores, I find egg whites in the refrigerated section, near the eggs in cardboard cartons, similar to those that cream comes in.
What do you call a scrambled omelette? I sometimes fry vegetables and chicken, crack a couple of eggs into the pan and stir it all for a while. Serve as is, or with fried rice or noodles. Does this dish have a common name? <Q> It's usually what I wind up with when I'm out of practice with making omelettes. <A> I am qu...	I have heard something similar to what you're describing called a "scramble". A 'Chinese-style' omelette of this nature is known as fu yung .
What kind of rice should I use for frying? Which properties should I look for or avoid in rice when I'm planning to fry it (the day after cooking)? <Q> It depends how you like your rice. <S> Personally I like my fried rice to have a few sticky lumps through it to add texture. <S> Others may like it completely 'separate...	But if you're looking to make a typical Chinese style Fried rice, traditionally a long grain white rice is used. Another point is to make sure your rice is safe - it needs to be cooled relatively quickly, and kept cool, to prevent the growth of Bacillus cereus , which can cause serious (no pun intended) food poisoning....
Substitutions for greek yogurt? Are there any available substitutes for greek yogurt? I don't have any in the fridge. Looking for a substitution besides regular yogurt or any yogurt based substitution. Looking to make a creamy like cold sauce for fish tacos. <Q> Sour cream could work. <S> It has a similar flavor to ...	You can use mashed baking bananas (plantains) to substitute for greek yogurt.
How to do creme brulee 'to go'? I used to sell desserts and baked goods - I'm thinking about 'reopening'. I would like to offer creme brulee as an option since its one of the more popular desserts when I make it for friends and family. The problem is, I can't figure out how to make it ' to go '. I can't raise the pr...	I've eaten from the creme brulee cart in San Francisco before, which is basically a food cart that sells nothing but.
Is it possible to get vegetarian grana padano cheese? My wife is vegetarian and, since meeting her, I've come to realise that all Grana Padano seems to be non-vegetarian. Is this really the case, or are my local supermarkets just not stocking the veggie stuff? Would be a shame for her to miss out on so many things (esp...	You may be able to find vegetarian Grana Padano style cheese, but I don't think you will find the real thing in vegetarian form.
How can I keep ingredients cold while camping? I am going camping tomorrow and I was looking for campfire recipes. People use hot dogs, bacon, cheese and other stuff regularly for campfire cooking. But these ingredients must be kept cold. How do you carry these kinds of items with you? I thought about one of those coo...	Start with a good air tight cooler.
How do I make coconut milk at home? I rarely use coconut milk, so it's not something I like to keep around the house. On the rare occasion I do use it, most of it goes to waste because I only need a little bit. How do I make it at home, and can I make a low calorie version? <Q> Most fair sized Asian markets carry boxes...	You can make coconut milk at home by using dessicated coconut powder available at stores.
How to prevent separation/layers in panna cotta? I recently discovered how easy it is to make panna cotta via a recipe by Mark Bittman . The only problem I found was that my panna cotta started to visibly separate into two distinct layers after a couple hours in the fridge. Google searches brought up others that compl...	I have overcome the problem by waiting for the mixture to start setting, then giving it a good stir, BEFORE pouring it into already chilled moulds.
How can I correct this Brandy Snaps disaster? I recently got a copy of the "Be-ro book of Home Recipes". Near the beginning is a recipe for 'brandy snaps'. This is a kind of cracker that is rolled after cooking to make tubes that are then filled with cream. However, my attempt to cook them failed and I want to know whe...	The only thing needed to get it right is to use 160c fan or 180c non and to simply watch them until they are just ready to come out. If you leave them for too long to cool you can always pop them back in the oven for a few seconds to re-soften.
What difference does oxygen content of tea water make? I've heard the advice that water should be boiled for tea only one--that when boiled it loses dissolved oxygen, and if there is insufficient oxygen in the water, the flavor of the tea is (somehow) affected. This doesn't seem to make sense to me. If the water lose...	Dissolved oxygen is reactive, and will most likely extract more substances from the tea leaf, than without it.
Is baking by weight really more accurate? It's gospel among serious bakers that measuring by weight is far more accurate than measuring by volume. However, I'm not sure that measuring by weight helps at all when you have varying humidity levels. It seems to me that, if the recipe author has much higher or lower level ...	Going by weight, you're going to be pretty close as long as none of the variables have changed drastically.
What is the correct onion to tomato ratio for North Indian masala sauce? What's the optimum — or, at least, the most widely used — tomato to onion ratio for making the tomato masala (sauce)? Masala is used as the base for a number of north Indian dishes. Onions are fried in oil and then tomatoes and spices are added ...	2:1 ratio is opted in cases where we would like to have a sweet taste of the tomato, in other cases we go for 1:1.
Cooking stove vs cooking on open camp fire What are the advantages/disadvantages of cooking over an open campfire made with firewood as opposed to cooking on a propane gas stove? And which should one use for which occasion? EDIT: Thanks everybody for the answers. For a propane stove, if we are carrying it to cook in w...	Cooking on an open fire will probably also give you a much wider variety of things you can prepare.
What does the term mirepoix mean? What is mirepoix and what purpose does it serve? Is it a type of cut such as julienne or Macedonia, or is it a type of cuisine? <Q> Mirepoix means 1: diced onions, carrots, celery and leek. <S> 2. <S> the type of cut of the mirepoix (see 1). <S> The dices are roughly cut about 1cm ...	Mirepoix, in every reference I've seen, refers to the chop of vegetables of onion, carrots, and celery - in the ratio of 2:1:1. It has its roots in French cuisine and its generally a 'base' that you build other flavors upon.
Is it safe to reuse loose tea leaves the next day? What precautions need to be taken for storing tea for reuse? I'm a fan of green tea and I find myself reusing the tea leaves 2-3 times a day. Sometimes I'll just store the leaves and reuse them the next day but it got me thinking if what I'm doing is actually "safe", I...	Supposedly it's fine to reuse tea in the same day.
Substitute for egg yolk in ice-cream (Egg Allergy) I have a few questions regarding egg yolk in ice-cream. I would love to try making homemde ice-cream but a lot of recipes I see have egg yolk. Is there a substitute that I could use or is it possible to just leave out the egg yolk? I have heard that I could substi...	I've seen some recipes that have no eggs but include some lecithin.
How can I make my banana bread more moist? I've followed lots of standard recipes online, and the result is always more cake like: dark on the outside white and dryish in the middle. When I go to the store and buy it it's always dark and moist in the middle. What is the secret ingredient?! Update: A lot better! S...	Other things I do for my banana bread are adding a little molasses, just a little bit more sugar and vanilla flavor and more bananas. Don't over-beat the mixture. Use creme fraiche, more butter, a bit less flour... I wrapped the bread in foil and enclosed it in a Ziploc plastic bag. The olive oil will make any bread ca...
How to cut an egg without the yolk sticking to the knife? I cut a number of eggs for a salad and had most yolks stuck to the knife. The problem, to me, is that the egg falls apart. The yolk is loose and the white as well. Does anybody know a way to cut the egg without that happening? <Q> the wire egg slicers seem to b...	Instead of using a chef's knife, cut it with a knife that has a thinner profile and a lower amount of surface area.
How do I stop my brownies from rising? I have been trying out brownie recipes baked in a muffin tin. I am using the muffin tin so that I can get all edges. (And I have been decorating the tops!) My brownies tend to rise, in my opinion, too much. This rising is also not quite uniform for all the brownies. Some are flat...	Cakey brownies are cooked too long, regardless of the size of pan.
Counteracting a metallic taste in canned tomatoes? I used some canned tomatoes to make chili, which normally works fine, but today it has a really strong metallic flavor. From what I can tell, this is just because they're probably low-quality, so I won't be using this brand again. Anyway, is there anything I can do to...	A little bit of baking soda will offset the pH of the tomatoes.
What is the best way to store chopped vegetables? To speed up our cooking during the week, I would like to chop up all the vegetables I will need for the week on a Sunday and then just use them throughout the week. What would be the best way to store these vegetables? Will this work with all vegetables or are there s...	I store almost everything in covered pyrex, unless it needs to breath (and those go in the humid compartment).
What went wrong with my brownies? I've read numerous forum posts and mini-articles about substituting applesauce for oil in brownie mix, but for some reason it went horribly wrong: (Okay, that's actually after trying to salvage it by putting it back in the oven after grabbing some good slivers off the edge) <Q> I'm g...	Either you didn't leave it in long enough or your oven wasn 't hot enough.
How to clean a "plastic" chopping board? The problem is that the sharp knives have caused many cuts all over on my plastic chopping board. Now, I can see the minute vegetable remains in the cuts on board. What's the way to "easily" get the dirt out of those cuts? <Q> Stick it in the dishwasher. <S> A short soak and...	If the dishwasher and hand-scrubbing cannot remove stains, professionals sometimes use a simple solution: we apply pure bleach directly to the board and scrub it in with a stiff-bristled plastic brush.
What happens when I store coffee in the refrigerator? Since I am the only coffee drinker in the house, I started making coffee a quart at a time and saving it in a mason jar in the fridge. I discovered this interesting thing. Starting with about the 3rd opening of the jar, when I warm up the coffee in the microwave and...	I've reheated old coffee (room temperature) from the morning with a spoonful of sugar, and the similar foam you're describing develops.
Why does whole leaf tea leave a residue in the cup? I purchased this nice whole-leaf oolong tea this afternoon. I steeped it in 200 F water for 3 minutes (as directed) in my tea steeping basket : And when I pulled out the basket, there were some uninvited guests remaining: Did I do something wrong? I thought this w...	In Chinese tea "rituals" they "rinse" the leaves with hot water before steeping.
What is the black, slightly sweet, flavour in some Asian food? It seems to be a popular ingredient in Asian (esp. Chinese?) food. I encountered them on pork spareribs, and some side dishes. Apparently it turns everything completely black when it is added. I can rule out soy sauce (which is too salty and tastes entirel...	It could alternatively be black rice vinegar, which is much sweeter than normal vinegar, and in fact doesn't taste vinegary at all.
How long can fish be left out? I was defrosting fish and forgot about it. It has been left out for a long time. How long can fish actually be left out before it goes bad? <Q> A quote from the below link; " Do not thaw frozen seafood at room temperature . <S> Thaw in the refrigerator or defrost in the microwave o...	I would cook and eat meat that's been left out raw up to 2-3 hours (depending on room temperature).
How to store cheesecake for long-term? My wife and I decided to have cheesecakes for our wedding last weekend. We'd like to store some for at least our one-year anniversary. What is the proper way to store it, and how long can we expect it to last and still be worth eating? Once she gets completely moved in, we'll...	So, I say, as long as you seal the cake properly, and it is in your deep freezer, you will not have a problem.
Botulism risk with refrigerated items Is there any risk of botulism from refrigerator pickling or brining? (referring to both meat and slices of vegetables/fruit) I've read about the subject a fair bit, and know the inherent risks with garlic in oil or items vacuum packed in the fridge for a long time. However, I rec...	The acid and/or the salt prevents the growth of botulism bacteria.
why add a shot of vodka to a cream sauce? I don't understand what reason there would be to add vodka to a cream-based pasta sauce. Vodka is allegedly tasteless, and the alcohol burns off. So why? Is it to make the recipe 'nouveau' or something? <Q> First, the alcohol doesn't burn off. <S> We had a table about the per...	Vodka is recommended because it usually add less other flavor than other alcohol products.
What's the most appropriate way to thaw hamburger meat? So I've long been in the habit of freezing my meat when I get it home from the store, and then thawing it later. My fridge tends to be set rather cool (because someone in my house likes nearly frozen beverages) so if I leave the meat in the fridge, it may not de...	I place the meat that I want to defrost into the cooker (not on the heat of course) and leave it in a cool space in the kitchen.
What's the best way to store (freeze) purchased ground beef? When I buy my ground beef at the store it comes in a styrofoam tray with some sort of pad underneath to catch any excess blood (at least, I believe that to be the reason for the pad) and it is wrapped in cellophane of some sort, and appears to hold the meat r...	If you're buying a large package, it makes sense to put it into smaller containers (I use ziplock freezer bags), so that you only need to thaw what you're going to use.
What can you make with Dried Lemon Grass? A friend went to Cambodia for vacatation, and brought back many packets of dried lemon grass. Can someone tell me what its uses are, and mention some easy to prepare dishes that make use of dried lemon grass? I can prepare many types of Indian food, never really come acros...	I've had good results making soup, where I first boil dried lemon grass and dried galangal in water, then strain, then proceed with making the soup.
How to minimise sugar in meringue My wife just complained that she can't eat my meringue because they have too much sugar in them. She suggested I cook them with less sugar. However, without sugar the meringue won't work right. What is the minimum ratio of egg white to sugar required to get a stable meringue. <Q> Techn...	You can add additional sugar, but if you do so, use confectioner's sugar (powdered sugar, or sugar which has a bit of corn starch/corn flour) in it.
Substitution for egg to bind hamburger mince My wife is having pregnancy cravings for (homemade) hamburgers, but has developed a prenatal allergy / intolerance to egg. What is a possible replacement for egg to stop a hamburger pattie from collapsing into mince during cooking? <Q> Have you tried not adding egg? <S> In ...	Using pork mince will make a good burger as the proteins in pork meat bind naturally You can use what is called a flax egg , it is 1:3::milled flax seed: water (4Tbsp is about 1 egg in terms of binding strength).
What do you need for Chinese style Hotpot at home? I love going to hotpot at the restaurant. How can I do it at home? What sort of equipment do I need? <Q> Pots <S> There are two options for Chinese hot pot. <S> Either one large pot that everyone dips into or several small pots, one each that you cook your own food i...	Really any pot and a little gas stove would do just fine: Thin cut beef or lamb (occasionally pork), fish of any type, shrimp, oysters and such seafood, thin sliced potato or sweet potato (yam), egg noodles, tofu (either fresh or frozen or the skin shredded), and vegetables such as cabbage, bok choy, lettuce, spinach o...
What do you have for breakfast during camping What are some camping breakfast options if I do not wish to carry eggs? (They break) <Q> Oatmeal. <S> Before you leave, mix the oats with whatever you like: brown sugar, spices, a little salt, nuts, dried fruit, even powdered milk. <S> Boil water and mix it in your bowl <S>...	just-add-water pancake mix worked well for us.
What is this type of cookware called? I asked a question about a " Wonder Pot " a bit ago, and this item came up on a search. I don't think it's a wonder pot though. The center hole is effectively much smaller, and there are not any vents in the lid. There isn't a "flame tamer" either, although this part may be lost. ...	I was told that it was for baking potatoes on the top of our gas stove.
How spicy is authentic, traditional Palak paneer? I have heard that the spiciness of Palak paneer is regional, but I don't have any historical or geographical facts to confirm this. So, is there anybody around here that knows if a proper, old-school traditional Palak paneer is hot spicy, medium or mild, and which are t...	Most of the north Indian dishes are mildly spicy.
How can I improve my gluten-free pizza dough? I've been making pizza dough for years, and recently found that I have a gluten allergy, and can no longer eat wheat flour! Very sad news, indeed. So... I bought Bob's Red Mill Gluten Free Pizza dough mix, which has a bit of xantham gum in it, and serval kinds of flour (ri...	Xanthan Gum works ok, but I have found that when I need gluten like properties that a combination of Xanthan and Guar gum helps.
Sourdough starter - will it set off my allergies? I'm very allergic to mold, among other things (all airborne, no food allergies). I also adore sourdough bread. If I were to make my own sourdough starter so I could bake sourdough regularly, would it a) be similar enough to mold to set off my allergies, or b) be likelie...	Sourdough starter will grow mold if it starts going "off".
How to get raspberry flavor into a smoothie without seeds? I often enjoy (when it's not dead of winter) a fruit smoothie for breakfast; generally I use orange juice or some other juice flavor (V8 has a few with fruit flavors masking veggie tastes that I sometimes use), yogurt, and fruit I've frozen myself (removes the ...	I'd stew the raspberries down with a little water (and sugar if the raspberries aren't sweet) until they're very soft, then pass the whole thing through a sieve to remove the seeds.
What's the best option for water for tea in the office? When making tea at home, I have all the equipment I need to make a fine cup of tea. In the office, however, my options are more limited. It seems my sources for hot water are: Straight from the tap From the "hot" dispenser on the water cooler Microwave in styr...	Either buy a cheap electric kettle, or if you are really fussed about not re-boiling water then shell out a bit more for one of the single cup hot water dispensers like the Tefal Quick Cup or the Breville Hot Cup.
What is the purpose of nutritional yeast? I have several recipes for seitan which call for nutritional yeast. I've never used it before and am curious about its purpose. Is it for flavor, texture, nutritional value? <Q> It's a flavour booster like Marmite (or Vegimite if you are an Ozzie) Not to everyone likes, but ...	I use nutritional yeast for the taste.
Yellowness of egg yolk Related question: Why are Italian eggs so yellow? Occasionally I get served a fried / poached egg with a deep yellow/orange yolk. I find it extremely appetising and visually attractive. Sometimes eggs have very weakly coloured yolks, which is less appealing -- but I couldn't swear that the fla...	The color of the yolk is based on the chicken's diet.
What can be done with bitter carrots? I've got a bunch of two week old carrots (kept in the fridge), peeled, and they tasted bitter (raw). Is it normal that carrots turn bitter? Is there a way to prevent it from happening? Will the taste improve after cooking? (I'll cook and taste anyway) I've looked at this quest...	To decrease the bitterness, bring out the sweetness in the carrots by cooking for longer.
Is there any advantage to adding salt to onion while frying? Is there any advantage to adding salt to onion while frying itself rather than adding it the last? My friends say it removes moisture from onion. Is it true? Why is removing moisture from onion important? <Q> It is true, in my experience. <S> However, if you...	Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster.
Does higher quality bacon cook flatter? My friend was remarking that the bacon I buy is low-quality because when it cooks it's all warped and not flat. I remarked that if he doesn't want bacon, he should keep talking. Other things being equal, namely the cooking method (if you use one of those fancy presses, could pr...	I've found that even if thickness does count (no idea about water content), slow cooking bacon will minimise warping.
Need a gas cooker but have no gas supply I am not sure about the terminology, i.e if it's called an electric cooker, burner, stove or something else. So I'll just refer to it as a electric or gas cooker to simplify things. We don't have a gas supply to our house in the UK as we have moved to a more remote location. ...	Any standard gas hob can be "re-jetted" to take bottled gas rather than mains gas; they often come supplied with a conversion kit for this purpose.
How does "Brownulated" light brown sugar compare with regular light brown sugar? I'm assuming that the granulated sugar in the bag is easier to work with and won't turn into a hard block. It's also more expensive than the boxed kind. Are there any other differences, e.g. in the taste or texture after baking? <Q> Your q...	Boxed vs Bag sugar is just a matter of storage and convenience.
Cooking frozen Pizza in the microwave I am totally new to cooking, I just boil eggs :). I am staying alone for sometime, and I want to cook some stuff at home instead of eating outside every day. I thought that Pizza might be a good start. So, I am trying with pre-made frozen pizza (well, that is not actual cooking!) ...	Yes, you can absolutely cook a frozen mini pizza in the microwave.
How long does bicarbonate soda (baking soda) keep? I am thinking of baking biscuits for presents for Christmas. However, the recipe calls for baking soda, and I cook from scratch fairly rarely, so I'm worried the leftover bicarb will go strange in my cupboard. And since people use it for all sorts of purposes, it's o...	Baking Soda (Sodium bicarbonate) is often mined from the ground, it's been there for millions of years, so a few years in a closed container in your cupboard should not be a problem :-)
Should I include egg shells in my stock? I've been making stock from vegetable scraps I've been keeping in the freezer (mainly carrots, celery, onion, tomato, and parsley). I read elsewhere that one could include egg shells in stock. Is this a good idea? How many should I include? <Q> I've not heard of egg shells being...	Like many other posters, I think egg shells will not change any culinary property of your stock significantly.
How to stew chicken properly I have a recipe where I cut chicken breasts into 0.5" cubes and cook them on a medium low gas flame for 15-20 minutes in a stew. When I cook the chicken, it comes out a bit tough and chewy. So I was curious if people had tips on how to properly stew chicken. Specifically, how do you get you...	Whenever I want (shredded) chicken breast for soup or tacos, I put skinless tenders in the crock pot with broth and salsa
What to look for in an induction stovetop? This is a sad story, because I've already bought one and am not completely happy. The good: Power - 9kW. Fires - 3 fires from small to large (14cm - 28cm). Timer - From one to ninety nine minutes for each fire. The bad: The controls. They are incorporated in the surfa...	To answer your question, the advice I would give someone on buying a stovetop is the same as the advice I'd give someone for buying anything else: do as much research as possible before buying.
Improve flavor of Sorbet made in Magic Bullet? I'm trying to create a sorbet using a frozen fruit (specifically strawberries) using the magic bullet. The way that I do it is by literally putting a bunch of frozen, ice-hard strawberries into the bullet and pulsing the bullet for a long time giving it breaks so I don't b...	Vodka can be your go-to liquor for any impromptu sorbet with other fruits, since it'll add alcohol without any flavors that clash.
What can replace vegetable butter? I am making a dairy- and gluten-free cake. What can I use to replace vegetable butter? <Q> Look for the kosher symbol on different types of butter. <S> You will need to find a substitute with the word "Parve" on it. <S> Parve means no dairy products. <S> From there just check th...	We usually bake with Earth Balance Buttery Sticks in any recipe that calls for butter.
What can I substitute for lager beer in a chili recipe? Possible Duplicate: What are some good substitions for alcohol in cooking? My Husband is a recovering alcoholic. One of our favorite slow cooker chili recipes calls for using Lager beer. Is there a good beer substitute? <Q> While obviously not the same, it ...	Beef broth would be what I would go with if I had to substitute beer in chili. There's even Guiness brand Marmite available occasionally, though Guiness isn't a lager.
Will avocado stay fresh longer if stored in the refrigerator? Should I store avocado in the refrigerator or will it make no difference for how long they stay fresh? <Q> Ripening of the avocado is slowed down greatly by refrigeration, so it is usually a good idea to let the avocado ripen fully at room temperature. <S> O...	Putting an unripened avocado in the refrigerator may prevent it from ever ripening completely.
How can I create a scotch egg with a runny yolk? I ate a scotch egg at thebreslin.com in New York City. The dish was clearly cooked fresh and the yolk of the egg was still runny when I cut into it. It was pretty amazing. My question - how can I get the yolk to stay runny? Scotch eggs are pretty easy to make with h...	The oil you use to fry the Scotch eggs needs to be just the right temperature - too hot and the crust will brown before the sausage is cooked, too cool and the yolk will cook solid before the crust is browned.
An efficient way to zest key limes? Due to my affinity for baked goods, I decided to try creating key lime pie filling from scratch. I've done so twice now using two recipes. The first of which calls for key lime zest as a primary ingredient. The second of which does not, though a recommended modification of the re...	I can recommend this fine micro plane grater for zesting:
Difference between cooking vegetable curries in a pressure cooker and a wok? Is the difference only w.r.t time consumed? Is it better (in terms of taste) to cook vegetable curries in a Kadhai rather than a pressure cooker? EDIT 1: Q: Do the spices change their taste when cooked in Kadhai versus pressure cooke...	In a pressure cooker, your food will cook hot.
Why is Ice Cream used in Hot Buttered Rum? I'm looking at recipes for Hot Buttered Rum, as I have plenty of rum and it's cold out. Several of the recipes call for vanilla ice cream. Is that traditional? What is it for? Wouldn't it just cool off some of the water and possibly interfere with the steeping of the spices? ...	If you intend to freeze the "batter", including ice cream will help keep it soft enough to scoop/slice.
Which Type of Japanese Green Tea Has the Highest Amount of Caffeine? I am trying to find the best pick-me-up Japanese green tea and was wondering which type was the best to get from the assortment of Sencha, Gyokuro, Kabusecha, Bancha, etc. <Q> From what I've read, caffeine content can be variable even within varieties...	Matcha (powdered green tea) has the most caffeine from what I understand.
How to take care of the teflon coated cookware to ensure their long life? I know the following three rules: Don't use metal spoons. Don't put hot teflon utensils in cold water. Cook on low flame. Is there anything else important, which is often overlooked? EDIT 1: Q: I have a teflon Kadhai and a teflon wok (...	Don't leave them full of water for a day or two in your sink because you're too lazy/busy to wash them at the right time.
How to incorporate alcohol (rum) into a cake recipe? How can I incorporate alcohol (rum, in this case) into an existing cake recipe (pumpkin cake, for example)? Can I simply replace the water with rum? <Q> You can also try, rather than putting it in during the baking process, to pour the rum into a pan big enough to fi...	If I have an ingredient like dried fruit or raisins in the cake, I might soak them in rum for a couple of hours before incorporating into the batter.
How long do you let a turkey rest after cooking? I have heard mixed advice on how long you should let a turkey rest after cooking. Last year my wife and I watched a Thanksgiving cooking show with Gordon Ramsey and he said you should let the turkey rest for as long as you cooked it. If you cook it 3 hours, it should...	I've been letting my turkey rest for over 2-3 hours for a couple years now because of this advice from Gordon.
How do I safely deep fry a turkey? I've seen all the videos of deep fried turkey fireballs. but I've also heard deep fried turkey is really great. How do I safely deep fry a turkey? What causes the explosions? <Q> The other answers touch on the fact that its the release of water from the turkey that interacts with th...	Using the wrong type of oil can cause a fire/explosion or cause your turkey to taste burnt.
Why do hamburger patties have ridges on one side? Why do hamburgers have one streaked/furrowed and one smooth side? Which side should be cooked first in a pan? I'm talking about their shape, not their color or anything similar. If you look at a raw patty from its side it looks like the drawing below. ----------------...	The hamburger patty press uses dimples on one side (which produce the ridged pattern) in order to increase the pressure on the meat and the resulting compression of the patty. Secondary reason is smaller but, some companies place pieces of wax paper between patties for easier separation after freezing, and the smooth s...
Will store bought chicken eggs hatch? I'm a bit scared to try it, because I'm not sure what would be worse--cracking open a rotten egg, or having to figure out what to do with a chick. So how about it? If I leave chicken eggs out, will they eventually hatch if kept at the right temperature? EDIT - Sorry for the con...	Store-bought chicken eggs are usually unfertilized, and so will not hatch under any condition.
How does one stop sushi seaweed wrapping being too chewy? When we make home-made sushi, we often find that the seaweed wrapping (or nori) is too chewy. The seaweed we buy is from the local supermarket, and nothing fancy. Question : How can we ensure that the seaweed is not too chewy? <Q> In addition to what Jason sa...	Besides toasting the nori and consuming the maki roll as soon as possible after producing it, I would recommend one step between those two: Mise-en-place; not only should you have all your materials/tools/ingredients at the ready, you should have each makimono filling pre-assembled BEFORE applying the rice.
How can I impart bacon flavor into collard greens without losing crispness? I have tried cooking collard greens several times and each time I have been somewhat disappointed in my results. Specifically, I have tried cooking the collards by adding bacon and never feel like I add it at the right time. I want there to be...	The ideal way to compensate would probably be to cook the greens with a ham bone (or something similar), and at the end fish it out and mix in some crispy bacon.
What happens if I brine my turkey for 2 days? I have a logistical problem that leaves me with no fridge room for 2 days before Thanksgiving... I always brine my turkey, so I don't have any questions about that, but typically it's only an 8 - 10 hour brine. Is it possible to "over brine" a turkey? Lets assume I keep...	You could submerge your turkey in its packaging in ice water in a cooler for a day before brining.
How long will eggless pasta dough last in the fridge? I made some fresh pasta for myself, but the recipe made double the amount I need. I didn't have time to make the rest of the pasta and dry it, so I just wrapped the dough ball in plastic wrap and stuck it in the fridge. How long will the dough last in the fridge? ...	Even with eggs, pasta dough will be fine in the fridge for a week; the texture will be unaffected (if anything, it will be better).
Mousse has Raw Eggs -- is it Really Safe? Possible Duplicate: Is it safe to eat raw eggs? I looked up a recipe for chocolate mousse the other day, and I noticed that pretty much all of them have raw eggs in them. And they're not cooked. How is this salmonella-safe? Is it really safe to feed to young kids (under ...	Raw eggs are actually a lot safer than said to be believed, especially in recipes such as this one.
Where can I buy a goose? I'd like to roast a goose, but none of my local supermarkets stocks them. Where should I look?I would prefer fresh and local but frozen would suffice. <Q> My butcher brings in a very good selection, and otherwise usually knows of more sources. <S> Also good places to check are local farmer's ma...	Can't speak for Atlanta, but up here (Canada) when I am looking for a meat that a supermarket doesn't carry (like goose), I go to the local butcher. Another place that might be worth checking is the farms themselves.
What is the proper amount of time to thaw + brine a turkey simultaneously? I recently saw a tip that you can thaw a frozen turkey in your brine, and I'd like to try that this year. I was planning to thaw my turkey for 3 days in a cooler of water. I've actually never brined before, so I'm a little worried about over-br...	Unless it is cold enough outside (or you have enough fridge space) that you could brine the turkey at <40F for 2 days while it thawed I would recommend at least mostly thawing it before introducing it to your brine.
Which type of pan can you recommend for pan-frying tofu? Which type of pan can you recommend for pan-frying tofu, stainless, aluminum, or carbon steel? <Q> Cast iron rules! <S> but if i was to choose from the options you provided i would pick the heaviest / thickest one regardless of the material. <A> Any of those mate...	The correct pan is the one you're most comfortable with.
Bread for the very beginner First of all, thank you for reading this absolute beginner topic :) I want to make bread at home. To be specific, I used to live in Germany and ate a lot of this type of bread: It's called Zwiebelbrot in Germany. I also have something like this. For the very very, absolute begi...	To make basic bread, including Zwiebelbrot, all you need is a place to mix and knead ingredients (clean work surface or large mixing bowl), a warmish place for rising, and an oven with reasonable temperature control.
Are there thermo bottles to store tea, as soon as it is made (100ºC/212ºF)? I'm looking for a thermo bottle (~ 1 Litre/ 33 oz) to store tea, as soon as it is made (let's say its temperature will be around 100 Celsius/ 212 Fahrenheit. Is there such a brilliant bottle? Would this SIGG Thermo Bottle be able to do this?...	If you are near an Ikea store they have perfect 32oz thermos' for $15.
Why do many recipes instruct you to oil or grease the pan at the start of the recipe? I've noticed that most recipes that end up in a pan in the oven will have me grease or oil the pan at the start of the recipe. This is long before I have anything else to put into it. The pan just sits waiting for me to do the rest of...	Greasing the pan is part of baking mise en place and should be done before main cooking.
Soaking beef in water I've begun cooking Asian food in the past year or so, and in many Korean and Chinese beef recipes, I see instructions to soak beef in water. Just plain water, not salt water or anything. And every recipe seems to have a different time - from 5 minutes to like, multiple hours. I inquired about th...	I have skipped the step on one or two occasions and just skimmed the scum off the liquid, but I do find that soaking the meat beforehand does produce a clearer and better tasting broth.
How to set yogurt in the room temperature between 20 to 16 degree Centigrade? It is winters here, and the yogurt never sets the way I used to set it during summers. If for example, we have 1/2 litre milk, what is the near exact temperature (for heating the milk), and the near exact yogurt to be added to the milk for s...	There are yogurt-making devices out there that will hold the yogurt at a specific temperature.
Orange sauce for goose I've been to this wonderful Chinese place where they served goose in orange sauce/gravy.I've been looking for a recipe for it all over the Internet, but everything I found looked pretty far from it. The main difference was that they served the goose with unpeeled orange quarters (more like 8th'...	For the oranges, I think canned mandarin oranges would work well
How to Rescue Too-Soft Cookie Dough Made with Butter Substitute? The other day I made a batch of sugar cookies intending to roll them out and cut into shapes. I used the standard Martha Stewart's recipe, but didn't have butter, so I used Smart Balance Lite Margarine. Needless to say the dough didn't get stiff enough ...	I roll the whole dough out on the baking paper , And then place it on the baking tray with the paper and there slightly cut into shapes by knife,
Why does coffee taste awful after reheating it in a microwave oven? I brew my coffee with a percolator using finely ground beans and it comes out great when it is still hot. However, I have to brew at least two cups in the machine. So if I make coffee in the morning, the afternoon cup is cold and I have to reheat it. ...	In my experience, stale brewed coffee results in a more pronounced acidity, if left out to cool, or a woody, muddy, bitter kind of flavor, sometimes with more pronounced acidity, if held warm. Also the heat probably makes you take less of it in your mouth, than when it's cold.
What is the name of this Israeli street food? When I was in Israel a few years back I tried this really great street food. I had gotten the recipe, but now have lost it and don't remember what it was called. It is a cross between a pancake and a bread. The one I had had za'atar, thin sliced tomatoes, and red onion frie...	On the Middle East side it is brushed with olive oil and herbs like Za'atar, or salt and chilli If mixed and cooked quickly without leavening this is suitable for Passover, and is referred to as Matzo, but without the baked in toppings
What kind of rice to serve with Indian Butter Chicken (Murgh Makhani)? What kind of rice to serve with Indian Butter Chicken (Murgh Makhani)? Are there any kind of preferred techniques, or spicing perhaps? <Q> I believe that it is de rigueur to use basmati rice when serving northern Indian/Pakistani sauced dishes. ...	I am particularly fond of brown basmati rice, which has more flavor than white basmati, but it takes longer to cook and will go rancid after 6 months.
How should I handle food that sticks in stainless steel pans or woks after cooking in sunflower oil? Possible Duplicate: Why does my food turn out poorly using an All-Clad Stainless-Steel Fry Pan? Is there a way to prevent food that is cooked in sunflower oil from sticking to the pans / wok? Would a low heat help?...	If you have a layer of food which sticks, but hasn't burned, scratch it with a spatula and stir or turn.

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