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Is there anything gained by butterfly cutting a hot dog for grilling? A friend of mine butterfly cuts (in half lengthwise without separating) his hebrew national hot dogs before grilling them. I don't notice a difference in flavor and didn't perceive a decrease in required grill time. Is there anything gained by butte...	Particularly for those who prefer their hot dog well done butterflying can get the insides cook through without charring the outside.
What is ground red pepper? I have the 75th anniversary edition of Joy of Cooking. I've now come across two recipes that call for "ground red pepper" (enchiladas and a dry rub). I've never heard of ground red pepper before and cannot find it at the store. Is it ground red bell pepper or something hot like cayenne? Wha...	In most instances I've seen, in American cookbooks, "red pepper" refers to cayenne pepper or chili powder (not the spice mix designed for making chili con carne, but dried, ground chilis).
Are there alternatives to okra as a thickening agent? I had a go at making a gumbo last week, and it went really well. The only problem was that the okra proved to be fairly difficult to source (after several supermarkets and groceries, we managed to find a tin of the stuff in a specialist food shop). Given that the o...	I ordered ground okra on line and tried it in a gumbo along with a light roux.
Should I crush the spice for Chai Tea Latte? After having a cup of Chai Tea Latte from Starbuck,I decided to make a cup of Chai Tea Latte by myself. I've bought the spice from India store, however, they are not in powder simply because they don't have label on the powder so I can't identify them. However, I recognized...	I used to do it by throwing handfuls of whole spices into the mix, but I've tried it by grinding it all to powder first in a coffee mill, and the taste is A LOT stronger if you grind everything before steeping it. If you decide to use ginger, it might be a good idea to grate it to increase the surface area so that the ...
How long will a vanilla bean stay potent? I am in the habit of using vanilla extract but I would like to start using whole beans sometimes. They are expensive and if I buy them online I will have to have some on hand rather than buying them right when I need them. Will vanilla beans lose their flavor over time like ot...	The shelf life and quality of a vanilla bean depends at what time it was cut from the vine.
What is the difference between "vanilla" and "Mexican vanilla" Some ice cream around here is marketed as the flavor "Mexican vanilla". It seems sweeter and has obvious vanilla seeds (or something that looks similar). Is there a type of vanilla pod that is uniquely Mexican? Or does the flavor mean "vanilla in a Mexican...	Real Vanilla, Is picked then smoke dried.
Is there such a thing as pumpernickel flour? I've recently started making my own bread, and would like to try to make pumpernickel bread. A friend of mine once mentioned that this uses pumpernickel flour, but I'm unable to find this. The recipes I've seen for pumpernickel bread use rye flour and molasses (or other addi...	If a recipe refers to "pumpernickel flour", they are probably referring to coarse-ground rye flour, which is coarser than you'd use for regular rye bread.
What is the most effective method to mince candied ginger? I like to use candied ginger in place of fresh ginger in some dishes that will be sweet, but I want to use it in much smaller chunks than what it comes in. My problem is that even using a well-sharpened knife, it gums up both the blade and the cutting board q...	I have used "Jar" Cyrstalized Ginger and place it in a Coffee grinder with "Rice"
How much is a bunch of spinach? I have some recipies for green smoothies, where some of the ingredients are for example "1 bunch of spinach" or "1/2 bunch of spinach". The spinach I've found in the store are usually fresh leaves packed in a plastic bag of for example roughly 250 grams... But, how much is a bunch? <Q> ...	A bunch of spinach usually weighs something like 250-500 grams.
Mashing bananas for Muffins: By hand or with blender? I am planning to bake some Banana Muffins. The recipe calls for mashed bananas. From my experience I know this can be tricky, because when mashing them by hand, of course they aren't as finely mashed as if I use my stick blender. What is the ideal consistency for m...	From my experience, I like the bananas to be liquified If they're really ripe, you can mash with a fork and with very little effort turn them into a nice smooth goopy mush.
Had a small oven fire, how do i get the smoke smell out of the oven? I was baking a buttermilk pie. I accidentally spilled it as i pushed the oven rack in. The oven caught fire. Now there is a slight smoke smell in the kitchen. I need to get rid of that smell. <Q> Bicarbonate of soda is the most effective agent for rem...	As noted by FuzzyChef, you'll also need to scrub out your oven so that you don't reintroduce the smell when you next use the oven.
What meat should be used for Bolognese? Bolognese sauce is a recipe that has earned my disrespect, despite me always keeping a pound of supermarket ground beef in the freezer ready to make it. You see, I use it as a fall-back recipe for those days when my interest in cooking is waning and yet I still need to produce f...	I usually use a leaner ground steak and compensate with a fatty ground pork (shoulder is good) - fat = flavour.
What is the 'best' flour to use for brownies? Cake, Bread or AP? My goal is a 'chewy', 'moist' brownie. I have always used AP in the past, but am wondering if an alternative flour might improve the final result. <Q> Short and sweet <S> ... Use cake / pastry flour. <S> At 5-7 % protein vs. 11% for AP vs. 13% + for bread...	Always use cake or pastry flour when making any type of cake, even brownies.
Is having an extending blade near the knife handle a serious risk when cutting food? Here's an example of a very typical knife design: Look at where the arrow points. That's a blade part that extends from the handle orthogonal to the knife axis and it's pretty thin and its side actually continues into a very sharp bl...	No, there is not a risk to getting the kind of cut you describe, as long as you treat your knife with the respect it deserves.
What is the difference between a gugelhupf pan, a bund(t) pan and a rodon pan? I searches around a bit and found that the same manufacturer often offers forms under all three names, so I don't think this is a synonym. Also, I found a forum thread (in German) suggesting that there is a difference, but not explaining t...	Lastly, a Rodon pan is any variation on that original Bundt pan or a Tube pan, as it is simply a "Ring Cake", whereas the Gugelhupf was vertical but slanted or "twisted."
Is it incorrect when someones says you can lower acidity with sweetness? It is commonly known that if your food is too acidic, you lower the acidity of the food by adding something sweet. Is this correct? Acidity can me measured by pH. Does the sweet actually raise the pH(less acidic) or does the pH stay the same and...	Sweetness changes how the food is perceived, reducing the impact of sourness or bitterness.
Why does making instant coffee in the microwave taste burnt? First off, I did see this question about reheating the coffee in a microwave oven, but the answer merely suggested that stale coffee tastes bad irrespective of the microwave. I make instant coffee a lot, and whenever I use the stove to boil my milk and add...	It could be that the milk is getting so hot that it burns the coffee granules when you add them.
When and why would one infuse flavor into sugar for baking? Listening to The Splendid Table today, the first caller asked how to infuse flavors into her marshmallows . The answer provided was essentially to infuse the sugar, by placing herbs, tea, lemon rind, etc, in a sealed container with the sugar for a few days...	There's another reason for using infused sugar, and that's complexity - preparing the sugar would let one deal with a single more complex (and more predictable) ingredient, instead of more than one individual ingredient.
How to cook common bean in mess tin in campfire during hikers camp ? Possible? How to cook common bean in mess tin in campfire during hikers camp? Each night would be in the other location. The challenge is to first soak the beans and then to cook them. Beans should be cooked on little fire, which is quite hard to achi...	You can just soak beans until they are ready to cook.
My banana Muffins won't rise like I want - Why? So I just tried this recipe for banana muffins. They taste great (even directly after baking) and the texture is really nice and soft - like a muffin is supposed to be. The problem: They don't rise like I want them to do. This how I want them to look: And this how they...	You also seem to be using a lot of butter, you could try reducing it.
Lard (or other fat) as a subsitute for butter in desserts for someone with a dairy allergy? My wife is currently unable to consume any dairy as our breast-fed baby has a milk protein allergy. When reading many dessert recipes, many of them call for butter. For example: http://smittenkitchen.com/2008/04/shaker-lemon-pi...	Lard is perhaps a bit more 'savoury' than butter, so it may be worth trying a pie out just to see if it works with a sweet filling.
How to make chapattis round and of same thickness? I have tried making Chapatis many times. I can make dough for Chapati very well, but I am failing when it comes to structure of the roti/chapati. I make two mistakes: When I try to flatten it, one side (when you look at it horizontally) is thicker than the other whi...	Dip in flour, place on a floured surface, and roll it flat with a rolling pin, rotating it a couple of times to ensure even thickness. The trick to rolling round chapattis of uniform thickness is to first start rolling the edges.
Are oven bags anything more than disposable dutch ovens? A few months back, on a whim, I bought plastic oven bags. I'd never seen them before so I was curious. According to notes on the packaging I can cook chicken, beef and pretty much anything else in them, but the notes don't hint at why I would chose to do so. A...	Oven bags are useful for cooking in microwaves, as the usual technique for ovens involves foil, which you can't put in a microwave.
How do I cut out the vein/tendon from a chicken breast tendorloin? I like to cook grilled chicken sometimes to go in salads. The problem I always have is that in the chicken breast tendorloins I buy, there is always a tendon or vein or something. It's white when uncooked and is extremely tough. At first I tried not me...	Just hold the end of the tendon down with a knife and use a fork in the other hand to pull the tendon clean through.
How do I make a frappuccino less watery? I'm trying to recreate a Starbucks caramel coffee frappuccino, but it's coming out awfully watery. I've watched them make it and here is what they do, as far as I can tell: half fill the blender container with ice pour milk on up to half the level of the ice add some (hard t...	Starbucks actually uses a coffee/cream base for their frappes to make them blend smoothly. Xanthan is a thickener which is commonly used in processed food, and you can try it.
What can I use to replace the tomato juice in gazpacho? I'm trying to find cold alternatives to hot soup. A friend pointed me to gazpacho . I tried that, and we really liked it. However, I will be cooking for someone who does not eat cooked tomatoes (ketchup, tomato sauce, and tomato juice), and the recipe I have for...	Alternatively, since it's typical to serve gazpacho with chopped raw vegetables (tomato, cucumber, onion, pepper) and croutons, you could either prepare your current gazpacho recipe, substituting extra cucumber for the tomato, or make gazpacho de segadores ; and then serve with extra raw tomato.
It is safe to store celery in aluminum foil? Because I cannot find on a regular basis celery, I am trying to preserve what I buy as long as possible. After trying some methods, the one I found is aluminum foil.I wash the celery, dry it, put in paper towels, then in aluminum foil, then put in the vegetables area of the...	It does work fine, and I don't notice any health effect. Personally, my favorite was to store celery is in the crisper, in a vented tupperware container, lightly moistened.
How do you grill meat and potatoes so that they finish at the same time? I use a charcoal grill with lump charcoal. I've had great luck with various meats and veggies, but I'd like to grill some potatoes and have them finish when the meat does. I usually foil wrap the potatoes and toss them in the grill over indirect h...	When making potatoes on the grill, I have started using a small cast-iron skillet.
How do I melt the chocolate in a s'more? It is an age old question. How can I ensure that the chocolate in a s'more is properly melted. Even when assembling them quickly the marshmallow just doesn't have enough heat to melt the chunk of chocolate. Any solutions are welcome but I would especially like to know how to d...	For microwave smores, I top 1/2 of the graham cracker with a Hershey bar square and microwave for 30 seconds, then place a marshmallow on the melted chocolate and melt for a few more seconds (maybe 15 seconds), until the marshmallow increases in size.
Sticky and unmanagable sourdough I've recently started a sourdough starter culture (using equal parts water and spelt flour) and have used it in a sourdough bread recipe I got from the Telegraph . I've halved the recipe in the article so that I am using 500g Brad Flour, 150g Starter, 10g Salt. After following the ins...	Adding more flour is fine, up to a point, but the best bread is made from wet dough.
What kinds of frostings have a lighter texture? It seems like the frosting is either an inch of sweetened shortening or just simple whipped cream. The recipes for frosting that I have tried have always been sickeningly fatty and sweet. I do find creme cheese frosting good but it is still a bit too rich. Straight whipp...	I whip up a batch of regular vanilla buttercream with the addition of cream cheese.
Is it possible to have chocolate chunks in ice cream that aren't waxy? My wife loves mint / chocolate chip ice cream. It hasn't been my favorite because of how waxy the cocoa butter in the chocolate becomes when it is cold. Is there a type of chocolate that won't become waxy when it is frozen? Alternatively is there ...	You can use baking chocolate or chocolate chips, the key is to melt it!
Why doesn't acacia honey crystallize? Acacia honey is made from the flowers of the acacia (aka locust) tree. It is very light colored, and it is reputed to never crystallize. Certainly none of the acacia honey I've had in the house has crystallized, but I don't know about the "never" part, because we tend to consume it...	The crystallising of honey depends on the amount of glucose (sugar) you have in the honey.
How do I recognize whether a Gorgonzola has gone bad? Is there any way to know when moldy cheese (in my case, Gorgonzola) is no longer good to eat, without trying it? Mine is about three weeks old and I really can't tell any difference. <Q> If it grows a grey or pink mold around the edges, or a black mold, throw it ou...	If the cheese smells strongly of ammonia it's time to chuck it.
How can I make a vanilla ganache which does not taste of white chocolate? I've been baking for quite a while, but now have started venturing myself onto the chocolate world. I'm very very intrigued by Laduree's vanilla ganache on their vanilla macaron as it doesn't taste like white chocolate! In fact, it tastes like a ...	I suggest melting white chocolate and mixing it with some shortening, then I suggest folding it in with marshmallow fluff and using vanilla emulsion.
How to trim a cake so it's level? If you cake is too domed, you can just cut the top off, right? Thing is, I tried this, and now my cake is taller on one side than the other. So it's still not flat! ;-) Does anybody have any good tips for keeping the cut level? (I already know you need a knife long enough to go righ...	If you have a cake stand (the kind that spins) then you set the cake on the stand and slowly turn it with one hand while cutting forward and back with the other (trying to keep the cutting hand as level as possible).
Are Garlic cloves supposed to be put as whole or as chopped up pieces in a soup? Once I was making soup with a friend and the recipe called for a few cloves of garlic. She was ready to throw the garlic cloves into the soup whole without chopping them up first. I would've thought that it would make more sense to chop ...	So, in general, if you want the sweet garlic taste, cut it as little as possible, if you want the spicy garlic taste, then chop or mince it.
Short term storage of bechamel How far in advance can I make a bechamel sauce before using it without having to cool, refrigerate and reheat. For instance if I'm making a creamed spinach dish for a dinner party can I make the sauce right before my guests arrive, leave it on very low heat or in a warm oven unattended w...	I would recommend making too much sauce and allowing the dish to sit in the oven, in a heavy casserole dish covered with aluminum foil, at 150'F; this will allow you to bypass danger zone concerns for as long as the dish remains edible.
How to make softer scones? I used the scone recipe from here, but the scones turned out really hard and dry. What should I have done differently? More butter, more milk. Less cooking time? http://www.taste.com.au/recipes/8163/basic+scones <Q> That recipe has a very old style problem - it predates modern definitions of...	Since all ovens bake differently, rely less on the actual time and more on how the scone looks--it should be lightly golden on top and not doughy in appearance in the center.
Can water cause fermented pickles to spoil? I recently learned about Indian lemon pickles. There is a lot of variation between recipes but the ones I am trying consist of chopping lemons or limes, adding salt, and letting them ferment for a period of time before adding spices. A large number of recipes have include...	The only basis I can think of for it is that a certain amount of not-especially-clean water, especially fermenting in a hot region, would promote undesirable fungal growth before the juice from the fruit has a chance to form an inhibiting brine with the salt (the acid also, of course, has anti-microbial possiblities).
How to avoid the rhubarb teeth effect? I have a lovely rhubarb plant in the backyard. It grows like a weed, as rhubarb is wont to do. On occasion, I like to slice off some stalks and bake myself up a nice rhubarb crisp, or a rhubarb cobbler, or some rhubarb turnovers. Delicious. Inevitably, when I eat these, I end ...	In Yorkshire, the rhubarb capital of the world, you can buy "forced rhubarb", which has a tender pink skin because it is forced to grow up through dark tubes towards the light.
What can I use as an alternative sweetener for smoothies? I make fruit smoothies often, and started off adding sugar. I'm looking for a more "natural" sweetener though. I know I can use honey, but it adds a distinct taste that I'd like to avoid. I've tried using dates as well, and it's a workable alternative, but also ...	When bananas go black, they get very sweet and are ideal for things like smoothies (or banana bread), where texture doesn't matter, but the sweetness is desired. Dextrose Stevia Cream Dextrose is basically glucose, rather than the fructose-glucose molecule of cane sugar.
How to prevent a cookie from becoming spongy like a cake? I was following the recipe here: http://allrecipes.com/recipe/best-chocolate-chip-cookies/ and the cookies came out a little like cake rather than cookies. It's NOT crispy, not crunchy. It's a little spongy but tastes good actually. Is the temperature and tim...	If your cookie is still cakier than chewy, you may want to make sure you are measuring flour correctly . My oven only heats from the bottom, whereas an other oven would have heat surging around the cookie, not just the bottom. It's hard to tell with the lighting of your photo, but I think your tops weren't browning fas...
What's a good way to taste a variety of alcoholic beverages? I've never been too keen on alcoholic beverages since trying things growing up and not liking them. However, I try to keep an open mind and would like to taste more. My problem is I'm hesitant to buy my own packs of beer or bottles of wine or drinks when I'm ...	Also, sometimes brewpubs offer samples of their beers if you ask.
Effects of reducing sugar in cookies If I want to reduce the amount of sugar (to reduce sweetness) in a cookie recipe, how would that affect the end result (mainly with respect to texture) and what can be done to negate it? <Q> Sugar isn't added to baked goods just to sweeten them: it also does things to the fats and s...	I suggest experimenting with your recipe, reducing the sugar a little at a time until you come up with an acceptable end product.
Why is it that white fish do not have as strong of a "fishy" taste as other fish? As a rule, my wife does not like the taste of fish, or pretty much anything that once made its home in the water. However, she's decided to give fish another shot. Not wanting to hit her over the head with the "fishiest" of fish, I did so...	My guess would be that meatier fishes tend to be more oily and fatty, which equals more/stronger flavor.
Why does my cocoa syrup overflow? I work in a coffee shop, and we stock Ghirardelli Sweet Ground Chocolate and Cocoa flavored sauce. However, this sauce is constantly overflowing. We are losing approximately a quarter cup per day (if not more) due to chocolate dripping from the pump. Is there any explanation or rem...	You might try transferring the syrup to a container with a wider pump tube (since capillary action is stronger in a narrow tube). If it is being exposed to excessive ambient heat, or is on top of something rather warm, it may be too thin due to the raise in temperature.
Cleaning bacon in new cast iron I have a new cast iron skillet. It came unseasoned, but I seasoned it using the flaxseed oil method that seems the new (recent?) hotness. When I then cook bacon in it some of the bacon is nailed to the surface. I could scrub it out but it will take the seasoning with it (that is, I tried...	You should get it clean, and continue to season the pan.
How to mimic Giordano's Pizza CRUST at home ? (part 1) Yesterday I indulged in a real luxury, I had Giordano's Pizza , (from Chicago) delivered to me in Oklahoma. It takes two days notice and six hours to thaw the pizza before you can 'finish' baking it; BUT OH IT IS WORTH IT... Of course, what would be better is if ...	Cooksillustrated did their typical workup of a butter-based Chicago Pizza crust in the Jan/Feb 2010 issue; I know people who have made that one and liked it
What's this "pucker" style hole on my cheese grater for? Ok, this picture has two sort of weird looking holes, but the one I'm asking about is on the left side of the picture - the metal sort-of puckers up, like it's been punched through from the back side. I've tried this kind of grater to zest things before, with no...	It is designed for the likes of hard cheeses, nutmeg, or zesting lemon and orange skin.
How to store Parmesan cheese? I recently lucked into about 4 lbs of a delicious Parmesan. Sadly it's already in 4 pieces, and so I'm pretty sure its going to be more prone to spoilage than a single large chunk. How does one go about setting up a block of dry, hard cheese for long term storage? Also how long can I exp...	To store it, once it has been cut is very simple: place it in as airtight a container as possible and refrigerate.
Melting sugar on creme brulee with blow torch Whenever I try to melt the sugar on top of a creme brulee with my kitchen blow torch, I find that the sugar takes forever to discolour even slightly, let alone melt. Eventually isolated patches of sugar start to burn. At this point I usually stop as I don't want to eat burn...	Gently 'kiss' the sugar with the tip of the flame, moving the flame around to heat evenly, just until the sugar starts to flow.
How to find a good sweet potato fry cutter? I am looking to make my own sweet potato fries, however sweet potatoes are harder to cut than regular potatoes. Even more expensive cutters such as the Nemco N554503 fry cutter are not recommended for cutting sweet potatoes. Does anyone know what makes a cutter suitable ...	Ziggy's Potato Cutters will handle sweet potatoes...
What does it mean when a recipe calls for coring a tomato? When I was making gazpacho, I looked up a video, and found this: http://www.youtube.com/watch?v=dDt0L1-SaRg In this video, almost the entire interior of the tomato is removed. I followed this video, and ended up with a less gazpacho than I thought I should hav...	"Coring" means that yes, you should remove the whole central part of the tomato - the seeds as well as the lighter, slightly fibery part to which they are attached.
What would be an appropriate gluten-free substitute for breadcrumbs? I would like to make a gluten-free eggplant parmigiana, and there are a couple of ingredients that I realize I will need to substitute. The basic idea is eggplant sliced, dredged in flour, dipped in egg, coated with breadcrumbs, and fried, then layer...	You can also bake or buy gluten-free bread and make real bread crumbs from that.
How long does it take for milk to spoil unrefrigerated? A half gallon of milk (in the paper carton, not plastic) got left in the car for 1.5 hours in about 80 degree (~27 °C) weather (evening so no direct sunlight). Is it still probably safe to eat if one has a strong stomach or pretty risky? Any particular signs to wa...	Whatever kind of milk it is, it should be OK for a couple of days, and it will still be usable for most purposes when it has developed a slight sour smell. If it doesn't smell like you'd expect, taste it. At any rate, if in doubt, throw it out.
How to make chocolate cups with swirls? Can someone please help me with tips to make chocolate cups with swirly designs. Something like this . I've tried painting the inside of a cup with white chocolate first and letting it set. Once set, I tried painting it with dark chocolate. But somehow, they end up getting mixed...	You can try to make chocolate cups in general by "painting" a small dish/cup with chocolate, and letting it set in the fridge.
Why did my grandfather-in-law salt his beer? My grandfather-in-law was born in England in the 1920s and fought in World War II. Somewhere along the line he acquired the habit of salting his beer before drinking it, which persisted for the rest of his life. I'm as curious about the cultural genesis of the practice as th...	For me, a few sprinkles of salt in my glass of beer seems to reduce the bubble effect. Or the beer would go some what flat. It was something I picked up from my grandfather and father
How to substitute chicken broth in a vegetarian soup? I'm making minestrone soup (for the first time) and, on reading the recipe, it calls for chicken broth. Normally this is no problem, but my vegetarian brother is visiting this weekend and I was going to make enough to share. I'm assuming that chicken broth is non...	I don't think you have to worry much about a vegetarian "missing" the taste of chicken or finding it lacking if you use veggie broth. I've been very happy with the vegetable stock from Heidi Swanson's book "Supernatural Cooking".
Smoked a chicken and the skin came out like boot leather I recently decided to smoke and entire chicken so I dropped it in and kept the smoker around 225-250 for about 4 hours. I went in and sprayed it down with a little apple juice and vegatable oil every hour or so. The meat came out delicious and tender, but the s...	Finally, I would suggest ensuring that the surface of the skin is very dry, and has been salted (not heavily, just a bit), before putting it on the cooker. The other thing I would suggest is to turn the heat up on the chicken.
What knife and cutting technique should I use for cubing bacon? I like to fry and cook cubed bacon for various dishes, but I sometimes have a hard time cutting through bacon, especially where the fat meets the meat. The bacon just tends to move around too much, and it gets trickier at the end of the slice (or chunk). I...	Use the sharpest knife you have, especially for uncooked bacon.
How to choose fresh, ripe (hot) jalapeños? When shopping at a supermarket or a farmers market, how can I tell which jalapeños to take home? I want them hot and ready rock that very day. Do they get hotter off the vine? Is a ripe jalapeño a hot jalapeño? Does shape affect hotness (or the other way around)? <Q> First, Ja...	Red jalapenos are actually ripe and have more flavor, although they are not, in my experience, any hotter than the standard green, slightly-less-than-ripe, jalapenos. The primary conditions affecting hotness (capsaicin production) are genetic and environmental.
Stew in the oven or on the stove, does it make a difference? What is the advantage (if any) of finalizing a stew or other slow-cooked meals in the oven instead of on a hob? A lot of recipes tells you to set the pot in the oven to cook for x hours after the initial frying has been done on the stove. Why is that, coul...	Generally speaking, stews are cooked on the hob when the liquid element requires a reasonable amount of reduction.
Does this picture accurately describe different kind of coffee? In many place like blogs, facebook I have seen the following picture describing different types of coffee. Is it accurate? Also one thing I do don't understand is how espresso is coming on top of steamed milk (Latte Macchiato) and in another place it is ...	The only inaccuracy that I can see, and it is a fault with many of these charts, is that an americano should be the hot water at the bottom and the espresso should be added on top.
Roasted chickpeas for houmous? I accidentally bought roasted, salted chickpeas (I've never heard of this - why would anyone want that?) instead of normal, dried chickpeas. To be clear, these chickpeas are dry and powdery, rather than boiled chickpeas roasted with salt to make a soft/crispy snack. Can I still use them ...	I soaked the roasted chickpeas for 24 hours or so, with a few changes of water, and they seemed to rehydrate just fine. It might be possible with a lot of experimentation, but you'd need to go through several failed batches before you got one which worked.
How to get more flavor out of dried herbs? What is the proper way of bringing the flavor out of dry herbs like oregano and basil? In the US I use fresh herbs to make my pizza sauce. But since I've moved to Norway they don't have any fresh herbs that even resemble the flavors that I'm used to in the US. After recreatin...	Dry herbs are slower to release their flavors than fresh herbs; they will need extra cooking time to impart their full flavors, so add them to the dish sooner.
Does freezing butter or margarine change the properties? I have a lot of butter & margarine and looking for ways to keep it for longer time. Will freezing them change melting point, flavor, or anything that could be undesirable when cooking? Update: We are now freezing our butter and margarine. It is a perfect solut...	Butter and margarine freeze perfectly.
Why boil milk in desserts? In desserts like panna cotta or crème brûlée , why do you always boil the milk/cream? What does boiling do to the milk? <Q> I am not sure that the boiling step is absolutely necessary, but it is definitely an easy way to heat to a known temperature (rather than saying "heat to 180 degrees"...	Scalding milk destroys some enzymes so that it improves setting, as in custards.
At what point should carrots be thrown away? We tend to buy a big bag of carrots from the supermarket (mainly because it's cheaper than a small bag), but usually these are starting to go soft halfway through the week. My current rule of thumb is that I'll cook them until they are so soft that I just can't peel them, a...	Fresh, whole carrots should last about 4-5 weeks in the fridge.
Can dry ice in a liquid poison you? I remember hearing a long time ago that putting dry ice into a liquid that is then consumed by people could potentially poison them. I was just looking at halloween drink recipes and a few of them used dry ice in the liquids that people were drinking. So, can putting dry ice in a l...	Under no circumstances should dry ice be placed in the mouth.
What is the lowest and slowest way I can bake pork ribs? I am leaving for about 7-8 hours and I was wondering if it's possible to pop the ribs in the oven before I leave and have them come out super tender. Ive seen some recipes that suggest 250 for three hours. Can I go even lower and leave them in for longer? Also: ...	It really depends on the amount of ribs you are cooking, the more meat, the more time - 1hour to 1 hour 20 min per pound works I have many times put 4-6 racks in the oven and baked them through the night(deep hotel pan, tightly wrapped foil), no salt, just plenty of seasonings (without salt)
Why does some cake make your tongue thick, and how to prevent it? I'll be baking a cheese-ham cake shortly and I remember that sometimes it makes your tongue 'thick' (for lack of a better word). The symptoms are the feeling that the tongue/mouth is covered with the cake, like it's sticking to the skin. I'm not sure ho...	It might be the baking powder that's in it.
How is the chai tea latte in Starbucks made? I can brew my own chai tea latte (without the foam machine). It smells great with different types of spice. However, it just doesn't seems to reach the taste of the chai tea latte from Starbucks. The chai tea latte from Starbucks has a sweet taste like fruit. I wonder if the...	The chai tea latte at Starbucks is made from the Tazo Chai Tea Latte concentrate.
How to get cracks in my ginger molasses cookies I used this recipe to make ginger molasses cookies. Though the cookies tasted great, my cookies didn't develop any cracks in them like the ones in the picture. I tried baking them for longer, but that just resulted in them becoming more crispy and browned a little more....	If you have a fan assisted oven you might try turning on the fan for a short period when the cookies have flattened out in order to form a crust as quickly as possible. As Jennifer mentioned -- old baking soda can be a problem.
What are the key ingredients in Worcester Sauce? I fully understand that there is no absolutes in names, but would you expect anything sold today as Worcester sauce to contain at least the key original ingredients? I figure them to be: Malt vinegar Anchovies (or similar fish) Tamarind I accidentally brought a ...	The ingredients of a traditional bottle of Worcestershire sauce sold in the UK as "The Original & Genuine Lea & Perrins Worcestershire sauce" are malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spice, and flavouring.[9]
Sourcing and storing avocado Possible Duplicate: What can I do to help my avocados ripen? How can I choose good avocados at the supermarket? I live in the UK and have a difficult time getting hold of good avocados. They are generally of two types in the shop, hard and tasteless or soft and brown. I sometimes try...	Regarding storage, I put them in a bowl on counter top to let them ripe slowly; in a bag with apples or bananas to speed up things.
Making flour tortillas softer and more elastic I would like to make a tortilla that is softer and more elastic, allowing for large burritos with lots of filling I've been using the following recipe below which yields good results, however it is not soft or elastic enough to handle large amounts of filling. 1/4c butte...	Corn tortillas, the original indigenous pre-Columbian form of the tortilla, cannot achieve either the size or the flexibility of the flour tortilla, and thus cannot be used to make a San Francisco burrito.
Why is there no sweet (as in 'with sugar') butter? I understand salted butter can be useful is some situations, but why there's no such thing as "sugar butter" that can be sold in stores? I mean, there is sweet milk (concentrated, for instance) and sweet yoghurt, but no sweet butter nor sweet cheese. Is it just cultura...	Butter traditionally has salt in it as a preservative, mainly to stop bacterial growth on the residual whey, and to slow fat rancidity
What is the brown sauce in authentic Chinese fried rice? There is a lady at work that makes the most awesome and most delicious Chicken Fried Rice on the planet. She uses white rice with some sort of brown sauce that is added when frying the rice in the wok. She won't tell anyone what that brown sauce is other than she...	Most likely to be some form of Dark Soy Sauce, especially if it was a thin liquid.
How long will ground beef stay good after being frozen? How long will beef be good after being frozen? My boyfriend has ground beef in the freezer that has been there for almost a year. Is it still safe to cook? <Q> From Freezing and Food Safety published by the United States Department of Agriculture: Is Frozen F...	Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness.
Why are red wine glasses wider than white wine glasses? I understand that one of the important aspects of a wine glass is that it has smaller opening at the top, which is going to help concentrate the aromas. But why are glasses for red wine generally wider than those for white wine? Also are there any reasons for ...	As has been said, red wine glasses are generally wider because increased exposure to air helps the deeper and generally more complex flavors of red wine develop fully.
What is the difference in flavor between a fermented pickle and a vinegar pickle? I'm interested in experimenting with pickling, and I'm wondering what the difference in flavor is between a classically fermented pickle and one made using vinegar. I've search online, but can't find a clear description. Many people see...	I've been fermenting for quite a while (everything from sauerkraut and kimchi to Indian-spiced grated carrots and kohlrabi spears with dill), and my two cents is that the flavor of fermented pickles is vastly (vastly!) In summary: Flavour is different, because different chemicals are present.
How do I prevent burning the bottom of the bread when cooking over a campfire? Over the weekend I took my dutch oven and tried to bake bread over the campfire. I had two problems, one was getting enough heat. That is really my problem and I just lowered the grate over the fire to get the right heat. The second problem...	You can heat the dutch oven (including the lid) before you put the bread inside, to make the temperature more regular.
Where do I buy a large amount of dried vegetables? I'd like to buy a large amount of dried vegetable matter to stock up on backpacking supplies. I'm interested in almost any kind of edible vegetables, including the generic, assorted, mixed, ground-up, and processed kind. I'd just like to have a lot of options to look...	Another option is to look for various dried 'soup mix' (also available from the emergency preparedness folks, and in some grocery stores), but check to see how much salt's been added.
Any tips for degassing blended soup? I find creamy soups and many other thicker liquids too fluffy for my liking after blending.I could do it the old fashioned way by forcing through a mill/sieve; must I? Any other tips to knocking out a few more bubbles besides a few bangs of the pot. I tried whisking and bubbles wer...	For the home cook (like me), one option (inspired by one of those videos) would be to pour it into a wine bottle and then use a wine saver; Vacu Vin is a well known brand.
Why do we boil whole spices when making masala tea? I've heard that people prepare chai masala by boiling whole spices instead of using a ground masala spice mix. After preparing it with whole spices, I doubt that 10 minutes of boiling will release much of the cinnamon flavor. It seems wasteful to strain out and disca...	Whole spices are suggested because they retain their flavor much longer, and thus tend to have richer flavors, even if they are not fully extracted.
How can I efficiently make single-serve porridge? I usually eat and cook porridge when I have other people around to eat it, but when I am alone, I feel like it is wasted time and just eat something simple like bread. I still like porridge with fruits but I do not want waste time on it. I have wondered whether I could ...	You can make a cold porridge by placing oats in yoghurt and leaving it in the fridge overnight.
Do I need to wipe/clean my knife after sharpening/honing? I'm sharpening honing my cutting knives with a (honing) steel. I'm sure I read/saw somewhere that you should wipe your knives after sharpening honing to remove any shards of metal. Is this correct or necessary? Am I getting confused with something else? It d...	You can confirm whether your rod removes metal by wiping the blade on a white tea cloth after honing.
Does pasta dough really need to rest? I mixed equal parts of semolina and bread flour. Then I kneaded it for about 2 minutes. I flattened it out as well as I could, then passed it through my pasta machine on the widest setting. I did this 5 times by folding lengthwise after every pass through the rollers. The noodles...	As with bread dough, a short rest after kneading is not to develop the gluten further but to let the gluten relax so you can shape the dough without it springing back.
What does al dente really mean? Initially I was told that al dente meant that the pasta was cooked but still firm, definitely not soggy or overcooked. Later, someone told me that it meant not quite cooked all the way through. Actually many people began telling me this. In addition, they would also tell me that it was ...	"Al dente" is used to refer to food cooked so it is still "firm to bite" but not soft
Honey-glazed gammon (ham) - What to serve with it? I've got down a pretty good honey/whiskey glazed gammon but previously I've always used it cold in sandwhiches or on meat platters. This evening, however, I am planning on serving the joint hot as part of a main meal. I'm out of inspiration regarding what sides to se...	You could also shred the ham and serve it with noodles in a hot broth with some shredded cabbage and other vegetables.
What is the correct internal temperature for rabbit meat? I have never cooked rabbit before, and my charts don't include rabbit. Are there food safety considerations speaking for thorough heating, as with chicken, or is it acceptable to cook it medium rare? Also, what temperature corresponds with the different grades o...	In the food safety section of Modernist Cuisine (1-138) it says that all wild rabbit must be cooked through:
Dough Too Wet - what to do? I'm trying out a recipe for a type of dinner roll. After kneading it on my mixer for 15 minutes, I put it in a slightly warmed oven to rise. I noticed that the dough was very wet, though. There is no way I'm going to be able to shape this into rolls. How to deal with this? Should I have ad...	In general, I find that kneading dough in a mixer (unless specifically called for in a recipes) always needs more flour.
Recommendations for leak proof containers? I regularly take lunch to work which requires a leak-proof container. The food doesn't necessarily need to be kept hot or particularly cold. An example meal would be a bean salad. I am struggling to find a container that is leak proof. The container will be upended and shak...	First, there are containsers as lemontwist recommends, where the body is either glass or plastic, but the lid has a gasket and a secure-closing system which prevents leaks.
How long will infused alcohol last? I'm attempting to infuse alcohol for the first time, and I'm wondering how long the infusions will keep? I've read a few different (contradictory) opinions on this matter. One recipe for vanilla vodka said to store in the fridge and use within 3 months. I've even seen "use within a m...	Generally with spirits you'll drink it well before it goes bad unless you're intentially aging them.
Will marinating chicken for 18 hours make the meat fall apart? I decided to marinade some chicken for tomorrow night's meal but the only time I have to do it is tonight. Obviously it's going in the fridge for that time period. I've never marinated meat for that long before and I'm concerned the acids in the orange jui...	I haven't tried marinating chicken in orange juice, but there are several recipes that recommend marinating chicken overnight.
What is the proportion of edible meat in whole live mussels? The price of one kilo of mussels (blue mussels) here in my town is around 60–70 SEK (9–11 USD). I think that makes a large enough portion for two people, but when checking if all of them are alive and when cleaning them, the price runs higher. I'm interested ...	The Tourism PEI site says that one pound of mussels is 20-25 mussels, about one cup of meat, and that you can serve one person that for a main meal or two people for an appetizer.
Use of robotics in gourmet kitchens I don't know if this question is relevant here, or if it should wait for the upcoming Robotics Proposal , but I'll ask it anyway. Chefs such as Heston Blumenthal and Ferran Adrià are known for appropriating various high tech pieces of equipment from labs and industry, and using the...	As a robotics integrator myself, I have met with noodle chefs who are looking to implement robotic arms to knead their dough in series of controllably complex movements designed uniquely (or even pass down from generations) to produce noodle of their "proprietary" texture.
How do I know if a given pickle recipe is meant for long-term storage? I've never canned or pickled anything; however, I'm keen to give it a shot. However, I'm the only one in my family who likes cucumber pickles, so it might take me a while to go through a batch. There are a lot of recipes out there for "refrigerator ...	Pickle recipes meant for longer-term storage will include instructions for sealing the jars.
Which Korean dishes are typically hottest? For the typical palate of most people from English-speaking countries, just about all Korean food is spicy. But for those of us who love hot spicy food, I want to know if there are certain specific meals in Korean cuisine which generally have the reputation of being the hotte...	There are many Korean dishes that aren't spicy at all.

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