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Does the cooking time, adding more water and using high quality and expensive rice help to produce soft and non-stick rice? Most of my friends told me that to prevent the rice from sticking at the bottom of the rice cooker pot (as shown in the picture below) and to prevent the rice from becoming very hard at the bottom...	As others have mentioned, you have to rince your rice - for white rice
How do I get a chewy crust from homemade pizza dough? There's a local pizzeria that makes a crust I really like and I'm trying to figure out what I'm doing wrong in reproducing it. The crust (under the toppings) is about a 1/4in thick. If you look at it as a cross-section, there's a thin layer of cooked crust topped by...	Some additional notes referring to my experience; When placing pizza dough in the cooking tray, make the sides of the dough a bit higher by pressing gently to the sides with your fingers in order not to let any topping’s juice to go underneath the dough.
Is it ok to microwave veggies without water instead of blanching them in a pot of water? Whenever I see a recipe which requires me to blanch vegetables for a few minutes, I microwave them instead. It's sometimes faster, I don't have to get a pot dirty, and I don't usually have to dry the vegetables afterwards. The mi...	Personally I don't like microwaving veg cause I have never found one to cook the food evenly, compared to blanching.
How can I make my Hot chocolate thicker? I've been trying to make a thicker hot chocolate and I'm not sure what to add without taking away from the flavor of the chocolate. Usually what I do is boil the milk, and then I add chocolate baking powder and shaved chocolate. <Q> Spanish hot chocolate and Italian cioccolata ...	While you are melting the chocolate, you may add in some sugar and cream or milk.
How to get very smooth, flat cooked potato pieces For an upcoming party, my girlfriend and I have been discussing trying to create "potato jenga." The idea is to cook smooth, flat pieces of potato and stack them in a tower, so that everybody has to play a game of Jenga with the potato pieces. If anybody has tried any...	Perhaps you could play jenga with raw potatoes (cut into appropriate shapes) and have a pot of hot oil standing by to make fries as you draw pieces out.
How long does parmesan sprinkle cheese last in the refrigerator? My boyfriend says parmesan sprinkle cheese is bad because it has been in the refrigerator for a long time. But I still use it long past it's date and don't seem to have any problems with it. What do you think? <Q> Use-by dates are set as the very minimum ...	The sprinkles should be safe to eat at least through their expiration date if stored properly.
Will roasted corn work as soup croutons? How can I can use roasted corn to make a soup more interesting? I was thinking about boiling and then some kind of a heat-blast, but I am not sure how to achieve this kind of effect. <Q> The difficulty is that, as you surmised, the corn needs to be first cooked and then dried an...	Yes, toasted corn works great as a soup topper, especially for "American" soups, like chili, tortilla soup, or cream-of-tomato.
What is meant by "neutral" oils? What is meant by "neutral" oils? Conversely, what would make an oil not neutral? When is it important that the oil be neutral (or not)? <Q> Context would make me more sure, but I expect this is referring to neutral flavor. <S> For example, for frying and sauteeing, we rarely use stron...	If you need oil in something for purposes other than flavor, and want to make sure that the other flavors in the dish aren't affected or obscured, then you'd want a neutral oil.
Why don't we make coffee in the same way we make tea? In tea, also there is tea powder, which we use. In coffee also, there is coffee powder. Why don't we make coffee in exactly the same way we make tea? <Q> I do make coffee the same way as tea. <S> I just did this morning, in fact. <S> It's called a "French press"...	Coffee and tea are used for similar purposes (hot beverage with caffeine; flavouring in a variety of other contexts) but that is their only similarity.
Why is my pastry blistering in the microwave? I am trying to make my own shortcrust pastry, but don't have a blender or food mixer. I also don't have a gas or electric oven and am using the convection bake function of a microwave. I mix 1 1/4 cups of flour, 1/2 cup of butter (grated with a cheese grater then back in t...	The cheapest solution is a toaster oven with a 30x30 cm inner size, they are somewhat trickier to use than a big oven, but good enough for a small budget.
Any good substitutes for tamarind in Beef Rendang? I have seen recipes for Indonesian Beef Rendang that call for tamarind ( here is one ), but tamarind is a little difficult to find here in Japan. So I have two questions: What could serve as a substitute for tamarind in a Rendang recipe? And what does tamarind do fo...	Tamarind gives a sour and slightly molasses note to food, including rendang.
Is it possible to steam steak? Steaming seems like an ideal cooking method; I've seen it used for mostly vegetables, sometimes fish (salmon). Is it possible to steam a steak? Does it cook well? (I assume the target is medium doneness.) What are the limitations of steaming steak? For example, I usually marinate mine i...	I don't see any reason that you couldn't steam a steak.
Does a lid on a pot safely "seal" soup? My in-laws have a practice in which they make soup with the lid on the pot, turn off the heat, and leave the pot on the stove without lifting the lid until the next day when they eat it. Their claim is the heat destroys any existing pathogens, and the lid prevents outside contam...	The quick answer is: No, the lid doesn't seal the pot. It is true, though, that the heat of cooking should destroy any pathogens that were in the soup's ingredients before cooking.
How long will Tiramisú made with raw egg keep? Tiramisú tastes better the longer is kept. But it is made with raw eggs, so there must be a limit to how long you can keep it for without risking making people ill. What would you say is the min/max time on this? Thanks! <Q> Acids and alcohols will slow bacterial growth, ...	According to the USDA, opened eggs kept under 40 degrees F (5 C) will remain safe up to 3-4 days.
oil for cooking eggs I want to cook eggs and I want to know the amount of oil that I have to add for 4 eggs.The eggs' weight is about 75-80gr. <Q> Assuming you are talking about fried eggs, use a non-stick pan, and use just enough fat to coat the pan. <S> If you're using an oil, don't measure, just use a few drops, and...	Where frying eggs is concerned, an important element, almost as essential as how much oil you use, is that the pan is heated and the oil is at the right temperature.
In which kind of food items can Asafoetida be used? I have heard about the medical benefits of Asafoetida . I used it once in Brinjals (which while cooking contained only Ginger powder, Fennel powder, salt and red chilli powder). The addition of Asafoetida resulted in the diluted flavor of the remaining sp...	We use it mainly in lentils or Dals. Asafoetida is a digestive aid or specifically anti-flatulence.
How to balance out sourness of lemon juice, specifically in a mayonnaise? I've just made some mayonnaise, and it's turned out fine - texture wise. However, I used too much lemon juice when I made it. What are the possible ways to balance this out, mellowing the 'zing'? It's not terribly overmuch, but it could definatel...	You can get a less sharp-tasting mayonnaise by using a vinegar instead of lemon juice, or slightly diluted lemon juice.
Does liver reheat well? I have a large chunk of beef liver, too much to eat in one sitting. I would prefer to cook it all up at once, but would it be palatable reheated? Would it be ok cold? <Q> So this turned out to be delicious. <S> First, slice the cold, cooked liver into strips approximately 1/4 inch thick, then cu...	If you originally cooked in some kind of braising sauce, you are probably just fine to gently reheat, as the liquid should help to keep it tender. You could eat it cold but whether you'd like it is a matter of personal taste.
Date cookies are thin and spread out When I bake my date cookies they spread out and don't get high. They are very thin. I follow the recipe but this happens. There is baking soda and baking powder in the recipe. Any suggestions? <Q> Presumably, you're following a standard cookie recipe that creams together butter ...	More likely is that you're using too much white sugar.
How to simulate an oven when what you actually have is a gas stove? Well, I currently don't have an oven. And also, I don't expect to prepare cakes on gas. :rolleyes: But, is it possible to bake things like garlic bread (at least) on gas stove somehow? If yes, then how? EDIT 1 I should have clarified, that I als...	Just prepare the dough, shape it into flat breads and cook on a skillet or frying pan.
How to keep fresh-squeezed fruit juice? Is there any way to keep fresh-squeezed fruit juice (especially apple or orange) for at least one week without losing taste and vitamins in it? Would a jar with a tight lid be useful? <Q> Some quick research indicates there are enzymes in freshly-squeezed juice that will degrade...	With a funnel, juice reamer, and empty soda bottles, I'm able to stock up on orange juice for weeks.
How long should I mature my mincemeat before making Mince Pies? Having decided on the spur of the moment to make Mince Pies with home-made mincemeat (a mixture of chopped fruit, distilled spirits, spices, and fat), I'm wondering if I really should leave the fruit to mature for some time before I make them? It's been...	So if you like the mincemeat as it is, and if you're impatient, there is no harm in eating it early; while if you thought the flavors were less than you hoped, perhaps harsh or dissonant, or you just have the extra time and patience, you may find the extra couple weeks of waiting worthwhile.
How do I remove bitterness from zucchini? I have thin-sliced zucchini and steamed it for use in my soup. One of the zucchini turns out to be bitter. I have saved half of it for use on the next day. Is there a cooking method that will remove the bitterness from that same zucchini, preferably with a presentation that is ...	Cutting off the tip of the zucchini with the stem part and rubbing the two cut ends together, is also what a Californian friend of mine recommended to me years ago.
Where can I find (plain) Ramen noodles? I recently thought about trying to make the Chicken Ramen recipe from Wagamama , however I will need to know how to get the correct ingredients from the best sources. I don't know any good sources to get the right noodles for making the Ramen. Where should I look to acquire goo...	You'll find a wide variety of all of these noodles in dried or fresh form at any Asian supermarket or grocery store.
Eggs in Pancakes, health hazard? I want to make pancakes. I have a powder mix that needs only milk to be ready.However there is a note on the powder mix's box that says I can add an egg to the mix as well. How safe is that? Are pancakes cooked enough to avoid risk of salmonella? <Q> Eggs are completely safe in cooked...	In any case, since you're going to be cooking the pancakes, you should be fine.
How do I use a Chinese spoon? In Asian restaurants the soup comes with a flat-bottomed spoon . It seems awkward to use this spoon as one would a "western" spoon. Is there a special technique to using a Chinese Spoon? What is the functional reason for having the flat bottom? <Q> You would use the flat bottom spoon...	In addition, the ceramic/porcelain construction of the spoon is less likely to scrape the bottom or sides of a ceramic/porcelain soup bowls especially the elaborate decorative bowls. The flat bottom also makes them easy to store as they are stackable.
Can you make your own black garlic? I've seen black garlic --fermented garlic with a complex flavor--used a number of times on TV cooking shows, but I've never tried it. The description of the flavor is intriguing. Is it possible to ferment garlic and make your own black garlic? What is the process? <Q> You can abs...	A rice cooker on a low setting would be feasible way to ferment garlic at home.
Why grease the pan, then line with greaseproof/parchment paper? Many recipes I've seen request this. Is it just to stick the paper to the pan to make it easier to work with? <Q> Greasing and lining with paper is something of a belt-and-braces approach to simply ensure the cake doesn't stick to the bottom of the tin. <...	As you suggest, greasing the tin first also stops it from curling up.
How to do hot spiced apple cider without apple cider? When I lived in the United States, I developed an addiction to hot apple cider. I relied on powder mixes (Alpine, Mott's and so on) - just adding hot water to the content of a package... Now I'm back to Italy, and I need to make the hot spiced apple cider myself. ...	I think either spiced apple juice of spiced alcoholic cider are awesome.
Best spices to use on minced quorn in spaghetti sauce and other recipes As a vegetarian, whenever I have to use minced meat I use minced quorn. But quorn does not add any flavour to dishes, only texture. What are the best "base spices" to add to the quorn when using it in any dish, for example spaghetti sauce? <Q> Sim...	I would recommend using whatever herbs or spices you would use if you made the same dish with meat.
Save meat from chicken broth? I made a chicken stock/broth with chicken parts including two chicken legs. After cooking the broth for three hours, is the meat in the pot considered edible? Should you save it and use it for something like chicken salad? Or is it considered lacking in all flavor and nutrients after ...	I freeze the soup meat and use it in chicken salad or casserole dishes where the sauce flavor is expected to be stronger than the chicken flavor
Meaning of do not thaw for frozen food Today I bought frozen food for the first time and the brand is Mc Coin. I read the instructions, which have the following instructions; Do Not Thaw and cook from frozen I am unsure how to parse this. Can someone please tell me what the company is telling me in the instruction...	it says do not thaw and to cook from frozen, it just means you do not need to thaw it before you cook it.
What is the purpose of oil or butter in bread? Specifically in wheat and potato breads, what is the purpose of adding oil or butter to the dough? I have always assumed it was just for flavor, but I suspect there is some background chemical reasons for adding it. <Q> Breads get their structure from glutens--a type of ...	From the chemical and physical point of view, without altering other variables (yeast, rising time, salt, amount of liquid,etc) a dough with less or no oil will me more elastic, allowing bigger bubbles and giving the bread a chewier texture.
What precautions should be taken while cleaning silver utensils? I have silver cups, plates, and bowls too. Is it safe to clean them with normal washing powder? Or Does it need some extra attention? Also, how do I clean the layer of black tarnish/patina without damaging it? <Q> Dish soap will not damage silverwa...	Use a catalyst cleaning method; dunk your silverware into hot water with aluminium and soda http://www.darylscience.com/Demos/Silver.html
How do I clean a pasta maker? I am experimenting with a home pasta maker, and after all the fun comes the cleaning up.My worries come from tiny bits of dry dough I find when I clean the machine. There always seem to be more every time I shake it, and they of course contain raw egg .On the instructions, it clearly says ...	If your machine has a few dried pasta crumbs on it, just leave it out to dry and knock / pick the dried dough out with a brush or a chopstick. I usually end up taking it apart which is much easier than getting it back together. Inspect, and if you spot a few bits and pieces that haven’t been removed clean with a damp c...
How to deal with a fresh hare? My neighbour has just given me a freshly shot hare, but has been pretty unhelpful as to what I should do with it. Pheasants I can deal with, but this is a step too far. Any suggestions (apart from get rid of it) on how I can use it? How should I prepare it and what cooking methods will b...	If you want to fancy it up a little, you could toss the hare pieces in flour and brown them in butter before adding to the stew. I would discard the organs and make a stew with it.
What is the Purpose of Using Onions in (Almost) Every Soup Recipe? Almost every soup recipe seems to call for sauteed onions. For instance, I'm looking up recipes for squash soup, and every single one calls for onions -- but every soup recipe I can think of uses onions, so it's not just this type. So what's the purpos...	Soups and stews are often peasant dishes at root and onions are an easy thing to grow with access to only a small kitchen garden or allotment so for flavour
Is it safe to put a plate directly on a recently-on gas burner? As someone who lives in an apartment with a small kitchen, I often find myself repurposing the stovetop as a food prep space. I've always tried to avoid putting plates down on a (gas) burner that was recently on, in case there's any residual heat in the g...	I do not reccomand this because When you put a plate on it it will have a chance where the chemeicals in the plate will heat up and when it heats to a certian temputure it will Shatter or in other words
Why am I getting runny whipped cream from my iSi canister? Lately when I try to use my iSi the whipped cream just comes out very runny. Does anyone know why this happens and what I can do about it? <Q> Things to check: Seal. <S> If the seal is broken/erroded gas will be able to escape and will therefore not whip yo...	I double charge my canister and find it produces a better structured, denser cream.
Vegetarian Alternative to Bacon-wrapped Sausages? I'm making a batch of Brown Sugar Smokies for a potluck, and wanted to provide a vegetarian alternative. I know that brown sugar'd carrots are good, so I figured they're a decent substitute for the sausages. Is there a good alternative for the bacon? I was thinking...	Straight up breaded, fried tofu is also very tasty and versatile (it is fried, after all), and you could serve it with a variety of dipping sauces.
Can cold-brew coffee be heated? Why? Apparently keeping coffee hot and reheating it both lead to bad flavors: How can I reheat coffee without imparting bad flavor? Why does coffee taste awful after reheating it in a microwave oven? However, can you cold-brew coffee and then heat it (microwave or other) without ruini...	As long as you drink the coffee before it gets stale, heating it should be fine.
Why do black olives typically come in cans and green olives typically come in jars? Typically pitted ripe (black) olives are sold in cans but green olives and specialty olives (e.g., Kalamata) are in jars. Is this due to properties of the olives and different storage needs? <Q> It's for marketing purposes. <S> Peopl...	It also depends on where the olives come from - I eat a lot of olives from a niche Greek grocery store, and all of the olives (green or black) are in plastic containers, most likely because of the economics of the region from which they were imported.
How do I get the flaky top on ooey gooey butter bars? I'm making Paula Deen's Ooey Gooey Butter Bars (also known as Ooey Gooey Butter Cake) for holiday goodie baskets. I'm having trouble getting the top to be flaky like it is on the bars sold at the store - the same kind of flaky top that's on brownies. I'm guessing I...	The other thing you may want to check is your oven temp.
What caused my blueberry muffins to come out flat? I made blueberry muffins two times. The first time I used unbleached flour. I don't remember if I used salted or unsalted butter then. They came out looking like from a bakery. The second time, I used bleached flour and salted butter. They came out flat and didn't ...	Also, the oven should be hot enough when you want to put the batter in it.
How can I quickly save an unflavorful curry? I prepared an Indian curry last night for this evening's meal. The dish I made is based upon a lamb curry recipe, replacing the lamb with pieces of aubergine. The main ingredients are aubergines (eggplant), yoghurt, ginger, turmeric, cumin and chilli. Note that when I was...	Adding various amounts of sweetener, salt, or acid (vinegar, lemon/lime juice, etc.) is the easiest way to bring out the flavors already there.
How can I use my crock pot for a stove top soup? Some soup recipes want the soup to cook on the stove for a few hours. Most of the time it is not a problem for me to do that if I am home. However, sometimes I have to leave the house for a few hours and I do not like leaving with the stove on. To me, crock pots seem saf...	An alternative to the crock pot is the oven: preheat your oven to 200F/90C; meanwhile, assemble the soup in a heavy oven-proof pot (no plastic handles!), bring to a simmer on the stove, then cover and bake.
Omelet help.... gah why is it so hard? Possible Duplicate: How to succeed with making omelette Omelets continue to elude me... It appears to be such a simple concept, but I always end up making scramble eggs with the mushrooms and cheese. Here's what I do Mix egg and milkPour into skillet on low-med heat, and it ...	The secret to omelette not having a runny middle, and being able to handle it without it breaking is to use a loose fitting lid (or another pan, upside down) as a cover for most of, if not all of the initial cooking
For a baking beginner, what cake icing you recommend? I am a beginner in cooking/baking. I have tried a couple of cake and muffin recipes, the simple ones turn into a hard crust after a while. There are good ones that need temperature measurements and are complicated for me to make like "Cake Decorating: How to Mak...	There are different types of buttercream, but the one most commonly used by new bakers is American buttercream.
Are electric knives used in foodservice? After learning several months ago that immersion blenders and many other kitchen gadgets/appliances have foodservice equivalents that are usually much more powerful and durable than the consumer equivalents, I've been on the lookout for a "foodservice-grade" electric knife. How...	Certainly in deli-type restaurants you would have them.
When do I freeze tamales? I don't want to be ridiculous but I'm uncertain at what point I can freeze tamales. Do I steam them and then freeze or do I assemble and then freeze? I would like to make a large batch and freeze since they are time consuming. Also, when they come out of the freezer then what? Any help is ...	We freeze them before we cook them. We steam them for 2 - 3 hours.
Uses for juicer pulp What do you do with juicer pulp? Does it still contain any flavor to make something out of it? How about vitamins? <Q> This depends on the type of juicer and how well it extracts the juice from the fruit. <S> The best juicers leave a relatively flavourless pulp (which is, however, very high in fi...	A combination of juicer shreddings and coffee grounds is an excellent way to enrich the soil for gardening.
Is there a point in stuffing a chicken if I'm not planning on eating the stuffing part? I'm planning to cook a regular chicken on Sunday and I thought that I should probably try to season it somehow. I've never tried to cook a chicken before (first Christmas dinner as an adult obv!). I thought about stuffing it, but sc...	The stuffing doesn't add much flavor to the chicken, so no.
By what method, other than heat, can I cause the alcohol in a liquid to evaporate? If boiling and other heat methods cause a deterioration of flavor, What is the fastest way of accelerating the evaporation rate of alcohol in a liquid like beer? <Q> Stick it in the freezer, and skim off the ice. <S> Keep the ice, discar...	Evaporation would work in theory, but unless you have expensive vacuum equipment, it isn't practical. I believe with beer the real enemy is oxygen, with heat or light accelerating the undesirable reactions. You could try ice distillation :
How much water to put in my pasta pot? My pasta pot/steamer did not come with directions telling me how full to make it. It seems to boil over or not have enough water to cover the pasta. It is a large pot with the pasta strainer included. <Q> The pot choice should depend on the amount of water (which depends on the ...	With longer pastas like spaghetti you should add more water than just enough to cover the pasta, but as long as the top of the water is more than an inch below the top of the pot (after adding the pasta) you shouldn't have trouble if you follow the precautions above.
Use of pizza stone in gas oven I have a new gas kitchen stove. The oven seems to burn so easily. I have a thermometer in there and it is registering the temp that I have the oven set on. I have seen where people have used a pizza stone to even out the heat. I want to know if you place a rectangle pizza stone directl...	In a gas oven, which has air vents in the bottom of the oven, I would not dare put a stone directly on the bottom because it would substantially decrease heating and could pose a safety hazard.
Why does strata have to come to room temperature before baking? I've made strata a few times before, usually for brunches where I have a number of guests coming over and don't want to spend all my time in the kitchen. I always follow instructions in the recipe; I assemble it the night before, refrigerate overnight,...	You might be able to bake it straight out of the fridge; however, you would definitely have to increase the cooking time to account for the temperature difference, and there are a lot of variables that come into play which would affect how evenly it cooks: the intensity and location of your oven's heat source(s), the d...
How to minimize the impact of unpopped kernels and kernel shards in popcorn? I've always had a fear of eating popcorn. The idea of breaking my tooth on a popcorn kernel is terrifying, the thought of getting a kernel shard lodged between my teeth or gums makes me squeamish, and I cringe at the possibility of chomping on...	Avoid burnt pieces by watching as you pour the popcorn into the bowl and as you take pieces to eat from the bowl. I'll occassionally chomp on them, and unless you have problems with calcium deficiency or teeth problems in your family, I wouldn't think that cracking a tooth would be likely (assuming no rocks got in ther...
What makes a chewy brownie? I've tried many different brownie recipes and most of mine bake to a cake-like consistency. The brownie holy grail for me is crusty top chewy brownies. What can I add/remove/do that will make my brownies chewier? <Q> Essentially you should be slightly undercooking the brownies so they don'...	One of the most important factors in achieving a fudgy, chewy brownie is cooking time.
How to use cast-iron teacup? I love my cast-iron teapots; however, for Christmas, I received a set of teacups to match my latest acquisition. Do I pre-warm them like I do the pot? Or is the intent for it to leech some heat out when poured so it's drinkable faster? They appear to be traditional Chinese-style: small and ...	Not only do you not want to warm them before pouring the tea in, after you pour it in the cups will be to hot to drink out of.
Should chicken be cooked beforehand while making pizza? I was just wondering if I can arrange raw chicken on the pizza base and cook everything along or if I should cook the chicken first separately. <Q> Cook the chicken ahead of time. <S> I doubt your pizza cooking time and your chicken cooking time will be a perfect ...	I've a bias against putting raw chicken on anything that possibly might not get thoroughly cooked.
How to effectively drain frozen vegetables? When using frozen vegetables, even if I let them unfreeze overnight, I am finding that they then render quite a bit of water when cooking. How can I drain vegetables more effectively, especially when I need to use them right out of the freezer? <Q> You can't drain them while ...	For some types of vegetables, soaking in salt or salt water helps remove excess water (and pesticides as well) in them. People usually soaked the whole cucumber in salt water or slice them up and sprinkle salt on them, before keeping them in the fridge overnight.
What's the best way to learn what each seasoning is? For example, Iike cayenne pepper is spicy and marjorum has a smoky flavor. I just want to learn the different flavors of each seasoning, so I can know exactly what seasonings to use for the different types of food. Trying to educate myself, I want to become a chef so...	Not to sound obvious, but the best way to learn what each spice tastes like is... to try them!
Cleaning habanero oils off of tools I made some habanero salsa last night for the first time (my god, was it delicious) and took care to clean everything that was used. I figured I was good when I had no problems taking my contacts out afterwards. So, fast forward to this morning. The slap chop was still out to dry ...	Wash the oil off with dishwashing liquid (you can use a drop or three of the liquid concentrate).
How do you protect a pizza peel? I got a pizza peel that feels like it is just plain wood. How can I protect it? I thought I heard somewhere to use some sort of oil. <Q> I don't do anything for my peels. <S> I only wash them if they get sauce on them, and then only with hot water and a gentle sponging. <S> Never ...	If you want to add a bit of water resistance, you could use some cutting board oil (a.k.a. mineral oil) to add some protection.
Pumpkin rotting, need to process it now - any ideas with a long shelf life? I bought 7 huge pumpkins from a gardener two weeks ago. The idea was to store them in the basement, and eat them as soup during the winter. However, sadly, they have started to rot. (I asked a related gardening question here , it seems to be ...	I know this is late, but in case anyone else has the same problem in the future : pumpkin pickles.
Advice on meat cuts for German rouladen I've been trying to figure out the best cut of beef to use for a German rouladen recipe. From the butcher and Google searches I've seen advice ranging from slicing flank steak (how would that work?) to pounding out a top round steak. (The final slice needs to be about 1/4 of an i...	In Canada, I purchase the sliced beef labelled as inside round (rouladen cut) in traditional supermarkets, or inside round (sandwich steak) in Walmart.
Can you pickle avocados? I wanted to see if anyone has tried to pickle avocados? Mostly I am interested to use only vinegar, and/or salt. <Q> I've never heard of it being done <S> and I can't imagine why you'd want to try. <S> An avocado is 70-80% water and 15% fat. <S> That means you would basically be making pickle...	A ripe avocado would almost certainly disintegrate in a pickling brine.
Lifting the lid on cooking rice - is it such a big deal? I don't know about you, but some people I know will freak out if I lift up the lid on a pot of cooking rice to stir or check its done-ness. They say "you should never ever ever lift the lid". It is like a commandment.Sure I can see that some steam will be release...	But here is the main reason for not lifting the lid: If the rice is still hard in the middle of the grain, lifting the lid will cause the temperature to drop. Opening it once or twice shouldn't be a problem, as long as you do it fairly quickly.
How can I reliably bake pizza with no temperature control or pizza stone? How do I make a pizza in a gas oven, with no temperature control and no pizza stone? I have all ingredients to make pizza without actually knowing how it's made and baked. So I did some research first off course, and it seems I don't have the ri...	Instead of a pizza stone, I put in a baking sheet at the bottom and place a large cast iron lit on it (like this one ).
Can I use my dehydrator to raise bread? I bought a dehydrator about a year ago and the product manual says that a dehydrator is great for leavening bread. I have tried this a number of times with (seemingly) good results, but I am unsure if the dehydrator is having an adverse affect on the final product. I have the 9...	Using your dehydrator this way is absolutely fine so long as you keep the temperature low enough to keep the yeast happy.
Gas burner is "clicking" - how can I stop this? The ignition is clicking on my burner even though I turned it off. How do I stop this? I unplugged the cooktop, but I don't know if it is safe to leave it this way. What should I look for? Can I keep it unplugged safely for any length of time? <Q> I bought a used cooktop...	You can successfully and safely use your gas burners by lighting them with a match.
How can I prepare freshwater fish without completely cooking it? Can I eat freshwater fish raw? Besides a complete cooking like frying, baking, BBQ or smoking is there any other way to prepare freshwater fish that would render it safe to eat in a sushi type application? <Q> Other than catching it deep in the ocean, pro...	In many** parts of the world, fresh water fish, and small species coastal fish are perfectly fine to eat raw without further processing Check with your local government food standards department on the water and fish quality where you live
What chemical(s) gives molasses its flavor so that it is used as an ingredient? I'm curious why there isn't a zero-calorie molasses substitute. The USDA nutrient database lists a bunch of minerals, but what is it that gives it the "taste" of molasses? <Q> There is no single "molasses molecule". <S> It's a complex flavo...	There's no zero-calorie substitute because Molasses is made directly from sugar cane.
What's the difference between Guatemalen, Honduran and Salvedorean Cream? All three are available at my local mexican market. How are they different? <Q> I haven't actually had these creams (I might have to try next time <S> Here's a review. <A> The primarily difference is where they are made. <S> But there's als...	I'm at a Latin grocery), but a little research indicates that Guatemalen cream is something like a hybrid of American style sour cream, and creme fraiche; Honduran cream is saltier, and Salvadoran one is sweeter.
What does the "bold" setting on my Cuisinart coffee maker do? I recently bought a Cuisinart coffee maker . It has a button to switch between "regular" and "bold" when brewing. I have no idea what this actually does. I thought that usually bold coffee came from different beans or from the amount you used, not from a...	"Bold" appears to be a flavor term in general, usually referring to a type of bean; however, on coffee makers, it appears that the water drips more slowly , which allows more flavor to be extracted from the beans.
Are plastic (vs metal) immersion blenders safe for hot mixtures? I have a braun stick blender that I bought about 10 years ago. I love it because it's really versatile and I can make puree soups, etc. I usually will stick the immersion blender into the pot of hot mixture to puree the mixture. Is this safe? CLARIFICATI...	However, I would say that in the grand scheme of health hazards related to cooking gear and food, your plastic immersion blender is mostly on the "Don't worry about it" end.
Why doesn't my Lemon Posset thicken? What am I most likely doing wrong? I've have once succesfully made this Gordon Ramsay's Lemon Posset , but on the last two tries attempts I've not managed to thicken it. After it has bubbled and kept bubbling for approx. 3 mins, I pour in the lemon juice while stirring, but the su...	If you think you simply didn't have as much juice as before, or that the volume was less than that, I'd start by simply using more lemon juice.
Why are cheese curds squeaky? What causes the squeakiness, and why does it disappear so quickly? Why does microwaving bring back a bit of squeak? <Q> This article says it's not air and water: the squeakiness is caused by rubbing against the network of protein strands in the curds, and the squeakiness fades over time b...	The squeak is caused by the water and air trapped inside the curds.
Why double fry French fries after blanching instead of just blanching and frying? I love good fries fries. I've made them with some success at home using the Steak Frites recipe originally developed by Cooks Illustrated/America's Test Kitchen. In their recipe cut potatoes are rinsed, soaked, fried at a lower temper...	The double fry process is to make a crisper potato chip.
What is a close alternative to Graeffe brown sugar? Maybe it's because I'm Belgian and grew up with the Graeffe brown sugar, but I've always found it superior to the hard/crystalline brown sugar you find in stores in the US. Is there a brand close to the Graeffe one that comes close or do I have to order it from Europe...	perhaps you could look for the following brand (which can be ordered through Amazon and no doubt other places):
What kind of meats are good for quick or cook ahead preparation, and are reasonably priced? This year I plan to eat more meat, and fatty meat preferred. I'd like to know the general level of price per unit weight so I can judge if it's "worth it", compared to how much I like eating it. If it makes a difference, I proba...	Chuck steak/beef stew meat, is very cheap, and you can make delicious stews to keep in the fridge or freezer in individual serving containers. Usually, the more protein there is, the more expensive it is.
Is it necessary to rinse Chinese or other tea before first brew / steep / infusion? I've been told that I should be rinsing Chinese tea with the boiled water before the first full infusion intended for drinking. I make the occasional very-expensive tea from Taiwan and I feel it is a waste to throw away a first pot s...	The purpose of the first rinse is to rinse away some of the bitter compounds which will be present on the outside of the tea leaves, so that more of the full flavor of the tea can shine through when you actually steep it.
How much could I safely heat a content-less cast-iron pan? To which temperature could I safely heat my cast-iron pan on the stove, without any contents? I don't want to re-season it afterwards. Afterwards, I'd just let the pan cool off in room temperature. The base is ~0.5 cm thick. <Q> If it is completely empty, you p...	I just heard an example showing that you can take a pan on a resistive stove to above 500°C with prolonged heating, so you should be measuring it if you plan to go that high.
How do I tone down the intensity of raw onion? How can I tone down the intensity of raw onion? Some onions have a more acute taste and smell than others of the same type, and I would like to avoid them in salad dish, or making dips with raw onion. If effectively none, an alternative solution that can also be helpful is...	If you want raw onions that are not sharp soak in either vinegar or lime or lemon juice or salt water prior to use.
Why do you slice whole ducks in half when roasting but not for other poultry? Last time I made a roast, I used a recipe from BBC good food. Since I have had luck with those recipes, I decided to go for their roast duck recipe . That recipe involves cutting the whole duck in half and roasting the halves with the skin...	Unlike most roasted poultry where you don't eat the skin, the duck's skin is considered a huge delicacy if it is crispy.
Best way to hold deep-fried foods? If I'm deep-frying foods and want to hold batches of them so I can serve a large amount all at once, or even prepare a couple hours ahead, what's the best way to hold them until ready to serve? Should I put them on wire racks above a drip pan, or should I place them on paper towels? ...	The method I used in the past (which might not be the best way) is to lightly fry the food initially, drain it of all oils, and put it in the refridgerator until it is almost time to serve the large amount of food.
Is it bad to cut onions and other vegetables on the same cutting board? Is it bad to cut onions and other vegetables on the same cutting board? Does the type of cutting board matter? For example, do wooden cutting boards that are regularly used to cut onions (or other potent veggies, garlic, etc.) start to smell perman...	Softer boards will accumulate scores and grooves from knives which will trap oils and juices from onions and garlic which may eventually start to make them smell.
What determines how hard or soft a cheese will be? My knowledge of cheese making is extremely lacking, but what determines how hard or soft the final cheese product is when making your own cheese? <Q> It is mostly about how much water is left in the curd- <S> how hard and long you press it, aging, and sometimes microbi...	IN a nutshell...moisture level determines the "softness" of the cheese.
Optimal shape to cut apples for apple pie I have always enjoyed a slice of apple pie... in the morning... afternoon... and after dinner. Or anytime actually. And as such, I had to learn to bake my own apple pie to satisfy my deep affinity with them. When I bake apple pies, I make sure to use the best apples I can fin...	I've eaten plenty of apple pies with crescent slices.
How are mozzarella cheese sticks (string cheese) formed? I love string cheese. I have had some success making homemade mozzarella but I am not particularly skilled yet at kneading the curd. My mozzarella balls sometimes end up with an uneven texture. How can I knead the curd to end up with sticks where the cheese gra...	Heat the cheese in very hot water (traditional method) or the microwave (modern method) until soft, pliable, and stretchy.
Can I make tea with carbonated water? Whilst staying with a friend who lives somewhere with very hard water, we got used to making tea with bottled, still, water as the tap water was too hard to make a good cuppa. One day, we ran out of still water, but had some bottles of carbonated water. Having previously ruined a...	Having not previously read anything about it I tried boiling carbonated water (without any salt in it however) and the tea's taste was the same as it usually is, since you lose the carbonation in the process of boiling the water.
Substituting almond milk for evaporated Can almond milk be substituted for evaporated milk in a custard pie recipe? <Q> Almond milk is much, much thinner than evaporated milk. <S> Do you specifically need to use almond milk, or are you just looking for a non-dairy option? <S> I've used coconut milk for custards with so...	I have used almond milk and raw goat's milk with pure maple syrup when substituting for evaporated milk in pumpkin pie.
Curing bacon with a wet brine, without nitrates When making bacon, many of the recipes call for a dry brine using curing salt with nitrates. I've read that it is possible to use a wet brine without the curing salt with the nitrates and just use Kosher salt (or some other salt). Is this possible and safe to use just kos...	Salt inhibits bacterial growth mainly by drawing moisture out of the meat.
Why skim "scum" from the surface of a simmering stock? I've been reading various Googled recipes and techniques for stockmaking, as I made my first stock tonight using raw chicken bones. Just about every article/recipe I read says to skim the surface of the stock in the beginning, while it is simmering. Different artic...	Removing the scum makes it easier to control the temperature of the stock so you can maintain a constant simmer. I suspect that not skimming leaves a residual and very subtle bitterness. The scum is denatured protein, mostly comprising the same proteins that make up egg whites.
How Do I Fix Curdled Mascarpone Cheese? I made a mascarpone mix for a Jamie Oliver cheesecake and it has curdled. The ingredients I added to the mixture include: full cream milk, vanilla essence, and icing sugar. Why would this mixture curdle? There is no acid in any of the ingredients. And what can I do to ...	Generally, you whip the cheese to soften it and it warms up a bit in the process, then if the milk you added is colder than the cheese, the fats in the cheese will solidify again, causing it to appear curdled.
How should a washed rind cheese be stored in the refrigerator? There's a dispute about whether to use plastic wrap, wax paper, aluminum foil, zip-loc bags and so on. Also, I've heard that its a good idea to take the cheese out and let it breath from time to time. Any washed rind cheese care advice? <Q> Your best bet ...	If it is a hard cheese (parmesan or cheddar like) just keep it dry, cool and not exposed to the elements..a plastic container of ANY kind is fine.
How to pair cheese with wine? It is common knowledge that cheese goes well with wine. However, the choice of which sort of cheese to pair with which wine seems an arcane discipline. Are there some easy, logical rules to follow? Something on the lines of "never serve fresh cheeses with dry red wines" or similar? If ...	Swiss-type cheeses ( emmenthaler, jarlesberg, St. George, etc. ) work well with medium white wines, like sauvignon blanc or unoaked chardonnay.
How to get a smooth paste from ground chickpeas? I make Hummus quite often, and use my food processor to chop the chickpeas. This yields a sort of coarse paste, which is a little better if I peel the chickpeas first. Adding liquid to the mixture doesn't seem to help much, but only leads to watered down Hummus. I would...	Drain the beans, put in a blender or food processor with a small amount of chicken stock or liquid from a can.
Are recirculation extractor hoods good? I am looking for a extractor hood, and I see that there exist ones with air recirculation, so a pipe to lead the smoke/greasy air away is not needed. So I wonder, how good are these? Can they really clean the smoke/greasy air they pull in? <Q> If you have a gas stove, you need ...	In my experience, the recirculator hoods work OK if you're not doing a lot of cooking. Because of the carbon filters in recirculating hoods they can not achieve the airflow ducted hoods can for equivalent motor sizes.
What can I do with ginger syrup? I got a bottle of (supposedly high quality) ginger syrup for Christmas. I've never seen or tasted it before, so I have no idea how to use it. Since I like ginger, I considered just diluting it with water and drinking it. Or adding it to tea. Can it somehow be used for cooking or cockta...	You can make ginger ale with it (or put some in regular lemonade), or cocktails (e.g. Dark Ginger Daiquiri; Ginger Rogers; here 's a short list of cocktails containing ginger syrup).

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