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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 butter flying a hot dog for grilling? <Q> Butterflying a hot dog (or any similar sausage) has two effects. <S> First, as the moisture inside the hot dog expands during cooking, causing the casings to frequently burst due to the pressure that builds up. <S> When you butterfly a hot dog the this is prevented. <S> Such blistering does not 'harm' the hot dog but are somewhat 'unsightly', so I would call this an aesthetic effect. <S> The second effect is that it allows the hot dog to cook through more evenly. <S> [Edit: found something interesting to add...]If <S> you want to impress your friend with something different, try spiral cutting your hot dog . <A> Butterflying also exposes a greater area of the surface to the grill's direct heat, leading to browning and smoky flavor. <A> Butterflying a hot dog or sausage increases the surface area available for the Maillard reaction (all the awesome taste sensations that come from browning and burning. <S> It also decreases cooking time and allows for more even cooking; a thick sausage cooked whole will often be dry on the outside in order to get it fully cooked at the center. <S> The trick to effective butterflying is to put the open side down on a hot pan (a bit above medium will usually do it) for a minute or two. <S> Do not press down as you’ll lose juices. <S> Flip the sausage or hot dog and lower the heat to a little below medium. <S> You’ll see juices rise to the top like when you cook a burger. <S> Again, do not press down and lose the juices. <S> Total cooking time should be less than usual. <S> When you take it off, place it flayed side up on a dish and let it sit for 3-5 minutes so any juices soak into the meat and aren’t lost to the plate when cutting. <S> Enjoy the lovely burnt/browned umami! <A> Some people slice hot dogs lengthwise in an effort to make them a little safer for children. <S> Hot dogs are a choking hazard for kids , so the idea is to make the pieces in each bite smaller and easier to chew. <S> I don't know of any research that demonstrates that slicing lengthwise is effective, but since pediatricians recommend cutting hot dogs into small pieces for little kids, it seems a step in the right direction even for not-quite-so-little kids. <A> For quicker cooking or to for on tost. <S> Just don't cook to long. <S> You also can put a piece of cheddar down the middle.
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Particularly for those who prefer their hot dog well done butterflying can get the insides cook through without charring the outside.
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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? What should I use as a substitute? <Q> It is usually spicy rather than being red bell pepper. <S> Edit to add: I'm talking about this type of product: <S> McCormic Ground red pepper Source <A> The term "ground red pepper" is ambiguous in English. <S> Things sold under that name in the US have a wide range of heats, and likely are made from multiple varieties of peppers, though I'd say they're more commonly hot things like cayenne, or other varieties with somewhat less heat. <S> That said, don't worry about it too much in these cases. <S> Anything from mild paprika to cayenne would likely fit within what the authors meant, and you're not going to harm a recipe by increasing or decreasing the heat, or by using a chile powder with a slightly different flavor. <S> Just use something (or a blend) that provides the heat level you want, and you'll be fine. <A> I had a red pepper spice by Astor out of Jacksonville, Florida. <S> They are out of business, now, to my regret. <S> Their pepper was not hot but has a very nice flavor and smell. <S> I would use this spice without having to use salt or any other spice. <S> It would change the smell of meat to delicious even as you sprinkled it on. <S> I have not been able to find anything like it. <S> It was not cayenne nor chili. <S> Just labeled "ground red pepper". <S> I saw on internet the same pepper by Astor "the Tin" for sale <S> , it's very old <S> so I probably will not bother with it. <S> In other words, there was once a ground red pepper spice, not cayenne nor chili. <A> A generic bulk product labeled and called only "red pepper" is sold very cheaply in most International Markets, Asian and Chinese grocery stores in US. <S> It is always a very finely ground red powder sold in 500g (and much larger) <S> clear plastic pillow shaped bags that I can never use up. <S> (Normal label just says Brand , "Red Pepper", weight .) <S> I think it can be used to make the hot flavors when preparing "Chinese" dishes <S> and I use it to add "heat" to any "Chinese Food" that was not made spicy enough. <S> Careful, this dry power will make you sneeze and irritates the eyes more than finely ground black pepper. <S> Sometimes without even opening it. <S> It contains it's seeds and is a bit hotter than any crushed red pepper used on Italian food. <S> (Mostly because that "crushed" is more coarsely grated flakes than any coffee grind.) <S> Every decade <S> or so when it turned brown, I searched for another market that didn't exist long enough for me to get it again. <S> I add 1/8 teaspoon to a 1 pound skillet dinner. <S> So, I only buy one of the smallest packages and repack it in a canning jar or a used spice dispenser container saved and washed from something mild enough to use up. <S> (Like Italian seasoning) <A> It's just crushed cayenne pepper!
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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).
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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 okra is used as a thickening agent, via the mucilage that sweats out when cooking, is there any other vegetable based alternative that would help keep the flavour of the gumbo, and thicken up the soup? I'm specifically trying to avoid cornstarch or cornflour, since that would likely affect the flavour considerably. I was thinking potato, which is also starch, but that would also probably affect the flavour a fair bit. I realise that any alternative would have some effect, but would like to minimise it. <Q> Filé powder (ground dried sassafras leaves) would be style-appropriate. <S> Fresh okra is only just now coming into season in the American south. <S> I'm in Tennessee and most supermarkets carry fresh okra for most of the year (though it often looks quite sickly), and frozen year-round. <S> If it's something you enjoy, you might look into growing your own, as it tastes excellent when it's fresh picked and handled appropriately. <A> Strictly speaking most gumbo recipes I am familiar with rely on the use of a roux as the primary thickening agent. <S> Sure the okra contributes somewhat but in my experience using a darkened roux is what is called for. <S> Please keep in mind that the more you cook the roux the less thickening power it has <S> so you need to use a little more. <A> I use minute tapioca ~ 1 tablespoon/quart of mix. <S> Taste variation is minimal. <A> Xanthan gum has almost no flavour profile and a much smaller amount is needed to thicken than cornflour so might be worth considering. <S> You can usually find it in the 'free from' section of larger supermarkets and grocery stores. <A> I am very pleased with the results. <S> Be very careful with dried ground okra as it only takes a little bit to go a long way. <S> Try 1/4 tsp. <S> per pint of fluid. <S> Advise to experiment with a measuring cup of water 'til you get the consistency you like before adding to gumbo. <S> When added directly to gumbo it takes a few minutes to begin to thicken. <S> It does add a bit of a savory flavor to the gumbo almost the same as fresh fried okra.
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I ordered ground okra on line and tried it in a gumbo along with a light roux.
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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 their original shape so I bought them in the raw shape. I don't have a grinder or mortar/pestle. I really don't want to buy them for occasional drink. Is it common way to put the spice directly into the boiling water without grinding them into powder? Below is the recipe: I got cinnamon stick, cardamom pods (green cardamom) and cloves in raw shape. 1 1/2 cups of water 1 1/2 inch stick of cinnamon 8 cardamom pods 8 whole cloves 1/4 inch fresh ginger root (sliced thin) 2/3 cup of milk 6 teaspoons sugar 3 teaspoons of Darjeeling Tea leaves <Q> The way we make Chai in India <S> ( there are lots of variants of the spice mix) <S> is to use the spices whole while brewing the tea and to strain the tea before drinking. <S> Though for cardomom you should crush it to release the flavor. <S> I would suggest using your hand or the broad side of your knife blade. <S> (Ginger chai is really good in winter :)) <A> I can't speak for science, or the "right" way to do this, but I've always just thrown whole spices right into my tea. <S> You should probably strain it before you drink it, though. <A> It also tastes a lot better if you use half and half rather than milk, although that's less healthy. <S> Whole milk would probably also serve that purpose. <S> Grinding also allows you to use less spices, in case convenience or cost are considerations. <S> My recipe calls for using allspice, anise, a bay leaf, peppercorns, and nutmeg (along with the spices your recipe uses). <S> I've never had Starbucks version, or any other company's version, so I have no idea <S> what it's "supposed" to taste like. <S> I do know that all of these spices are antioxidants. <S> I also sweeten mine with either liquid or powdered honey. <S> I also know that I've never come across any tea bags that come anywhere near the flavor you get from making this from scratch. <S> All of the so-called chai teabags <S> I've ever used <S> basically just taste like weakly flavored black tea.
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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 flavor is absorbed quicker. Since Walmart sells giant tins of the powdered stuff, that's usually what I'll use.
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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 other spices? If so how long can I expect to keep them without significant degradation? <Q> It depends highly on how fresh the vanilla is when you buy it. <S> At least here in Germany, vanilla beans from the most common super market brands are mostly parched and IMHO already out of order when you pick them up in the store. <S> For several years, I have ordered my vanilla in larger batches from an independent importer (current price is about 30US$ for 60 beans) and I've at least kept them for a year and a half or perhaps two. <S> The quality of course deteriorates with time, but they are not going bad as in "cannot be used anymore". <S> One problem is however that if the beans are too fresh, they are a little bit tricky to store properly. <S> As scientifics already wrote, it is usually recommended to keep vanilla in an air tight container to prevent them to dry out. <S> If the beans are very fresh and still moist, this will cause water to condensate <S> and I suppose it is not good for the beans to soak in water for a longer period of time. <A> I've always been told that they last for about a year stored in an airtight container in a cool, dark place (just like the rest of your spices). <S> It is good to let them breathe every few weeks. <A> A vanilla bean that was cut when yellow at the tip (fully mature) will develop higher % of vanillin 2 % up is best. <S> The higher the vanillin the better the aroma <S> and it's other attributes which show in your final dish. <S> Vanilla bean "crystals" can take up to 2 or 3 years to develop as the bean cures and matures. <S> Even if the bean dries as hard as wood a properly cut and cured bean will have an "indefinite" shelf life. <S> Just keep it in a tight container away from the light and change in temperature. <S> Under no circumstances you should put them in the freezer. <S> The best way to store vanilla beans is in sugar and use the sugar for your meringue. <S> Beans in sugar will impregnate the sugar and you still have use of the bean. <S> You can have long and plum beans but that does not mean that the beans are better. <S> Vanillin in vanilla beans can be measured in the laboratory just like saffron. <S> So ask for the vanillin range content 1.6% to 2% means that your product is of good quality. <S> The same with saffron as for the lab report 240 units of color up good product long shelf life.
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The shelf life and quality of a vanilla bean depends at what time it was cut from the vine.
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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 style" and refer to some technique? <Q> There are several distinct species of the vanilla orchid used for food flavouring, <S> the most common being vanilla planifolia, vanilla tahitiensis and vanilla pompona (in that order). <S> Vanilla planifolia is usually marketed as "Bourbon vanilla", most of which is grown in Indonesia and Madagascar. <S> The same species is also grown in Mexico, but they have decided to call it "Mexican vanilla", which is purely a marketing designation. <S> At least the Mexicans claim their vanilla to be of superior quality, but the vanilla extracts sold in Mexico are often stretched with tonka bean extract, which has a similar taste and aroma to vanilla, but contains coumarin, which is banned as a food additive by the US Food & Drug Administration. <S> Other countries have less strict regulations, often only regulating a maximum coumarin content. <A> According to my favorite source of spices, Penzeys , there is a difference between Madagascar Vanilla Regarded as the world's best, Madagascar beans set the standard for prime vanilla flavor. <S> and Mexican Vanilla Mexican beans, while similar to Madagascar, have a darker flavor that is perfect for vanilla liqueur and coffee drinks. <A> Vanilla "beans" or pods go through an extensive process to give the flavor you know. <S> One of the main differences in vanilla produced in various regions is the tweaking of this process. <S> First, vanilla is heated to kill the pod to prevent sugar from turning to starch, and to break down cell walls. <S> After this is a repeated process of exposure to sun and wrapping in cloth--this stage develops vanillin, the main flavor component. <S> Lastly, the pods are straightened and dried to further develop flavor. <S> It is in this last stage that mexican vanilla differs most significantly--whereas vanilla from Madagascar may take about 5 weeks, Mexican vanilla will cure for several months. <A> This gives each its own flavor depending on what wood smoked with. <S> Mexico also smoke dries there Vanilla. <S> I forget what wood is used there for this. <S> To give it the taste of Mexico. <S> Were <S> I live in the spice islands we go to 3 or 4 different farms to buy ours as each farm will use a different smoke to dry it. <S> So different flavor from each farm. <S> A little different taste from each farm. <S> We mostly raise the same bean as is raised in Mexico <S> were I live. <S> What they are calling Mexican vanilla today may be different. <S> Or a different bean today. <S> Been to many years back last <S> I worked with that.
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Real Vanilla, Is picked then smoke dried.
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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 additives). Is there such a thing as pumpernickel flour? If so, is it a darker flour that gives its color to pumpernickel bread? Or is traditional pumpernickel bread made with regular rye flour, and is dark because of a very long baking time? <Q> Pumpernickel is made from rye flour. <S> Coarse ground rye flour allows you to make the superdense pumpernickel breads you may be familiar with from Germany and Skandinavia. <S> This style of pumpernickel, which is the traditional variety, is dark colored not from molasses or other additives, but from very long cooking (as in 8 to 16 hours). <S> If you want a lighter pumpernickel, more like the pumpernickel sandwich bread sold in the USA, use regular fine-ground rye flour combined with wheat flour, plus coloring agents. <S> This is also the mix used for pumpernickel bagels. <S> As a personal recommendation, I suggest using dark malt syrup as your sugar and coloring agent for American-style pumpernickel rather than molasses. <S> Dark malt syrup can be obtained from brewing supply stores, and some food stores with large "natural foods" sections. <A> King Arthur sells a Pumpernickel Flour which is made with whole grain rye. <A> Think Whole grain wheat flour vs regular wheat all purpose flour. <S> Pumpernickel has the "bran" ground in. <S> If you mix 1/2 rye to pumpernickel it will be a little lighter. <S> Freeze any left over pumpernickel flour as it will go rancid quickly. <S> Check kingarthurflour.com for flours and recipes if you do not have a Wholefoods or health food store near you
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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.
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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 quite a bit. Is there some method of treating the blade or the candied ginger that would ease cutting it some? <Q> Tried a lot of ways, grating, cutting with knife and food processor. <S> Huge fails. <S> This worked, use thinner pieces of ginger. <S> Cut with clean scissors half way up in small rows. <S> Do not cut all the way to the end. <S> Turn the ginger and cut on the side (criss crossing). <S> Clean your scissors with warm soapy water and a brush <S> often (tried oil, didn't work as well). <S> Also add some sugar to cut ginger to keep it from re-sticking. <S> Works like a charm. <A> Depending on what the ginger is going into, lightly greasing your knife blade helps (but, obviously, not if you're putting them in something where a tiny bit of oil would be an issue). <S> As does using a heavy carbon-steel knife like a Chinese cleaver. <S> Freezing sounds attractive, but it doesn't work because the ginger becomes impossible to chop -- too hard. <S> Overall, you pretty much have to expect to scrub the knife and cutting board after you're done. <S> You can make it a bit easier on yourself, but you can't make chopping candied ginger not messy. <A> Using Alton Brown's Candied Ginger recipe, try cutting the raw ginger to the desired size and then make it 'candied'. <S> The raw ginger is easier to cut/chop and the result is generally better than what you can buy. <A> My wife and I had good luck using a heavy duty food processor (Kitchen Aid). <S> Placed about a half cup of the candied ginger nuggets in the processor along with approximately 2 tablespoons of flour. <S> Hand separate any nuggets that are stuck together. <S> Too many nuggets caused some nuggets to stay large. <S> They tend to get a little warm from the friction. <S> Pour the cut pieces onto a cutting board and hand cut any that may be too large. <S> Strain off any excess flour and place in a sealed jar. <S> A & D <A> This is purely hypothetical, as I haven't tried it. <S> If you're adding it to something that you're also adding sugar, you could try dusting it with powdered/icing sugar as you cut, similar to how you would dust a work surface with flour when working with dough. <S> You'd want to account for the extra sugar you're adding though. <S> Alternatively, you could try using a food processor. <S> I imagine the quick blade would be less likely to get stuck. <S> (You could also add some powdered sugar to that for the same effect? <A> I have chopped it frozen before and it is basically regular if you line up the knife then hit the back with you <S> 're hand in a solid thud. <S> The ginger is basically gummy enough to just break without shattering. <A> It minces and reduces the "Gumming -up". <S> The Rice acts as a Flour and the mixture is much easier to handle. <S> I have also place the "nuggets" of crystalized Ginger in a plastic sandwich bag and used a small mallet to pulverize the nuggets. <S> Then mix with flour to prevent gumming. <S> .... <S> Good Luck! <A> I was struggling with this just this morning trying to prepare a ginger bread. <S> I finally wet my Yukon blade with hot water and then wet the ginger piece. <S> Huge difference! <A> The scone recipe I used called for minced crystallized ginger. <S> I floured the pieces with flour from the recipe so I wouldn't be using extra flour. <S> I had success both with chopping with a knife and with grating on a fine grater. <S> Actually, though, the chopped ginger was more favorable in the scones because eating the little bits gave more flavor to a bite than the smaller grated ones. <A> I take a couple tablespoons of the sugar from the recipe and put that over top of the ginger and chop through the sugar and ginger together to minimize sticking and keep the ginger from reforming like a spicy Terminator. <S> As suggested above, I suppose flour would work and prevent the ingredients from sinking. <S> If I'm using the chopped candied ginger for a topping, I will use a tablespoon or two of turbinado or raw sugar. <S> This trick works for chopping up any dried fruit.
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I have used "Jar" Cyrstalized Ginger and place it in a Coffee grinder with "Rice"
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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> My best guess is that something like half that is the stems, which can easily be as long as the leaves. <S> So very roughly, I'd say a bunch is 125-250 grams. <S> Alternately, if you want to go by volume (e.g. if your store has bulk loose baby spinach), think of a bunch as something like a head of lettuce, except with the bottom third to half mostly stems. <S> Full-size spinach also definitely gets a lot better than 4x6 cm leaves, so you may still be using somewhat more tender baby spinach, but that of course won't cause you any problems. <S> (The stems on baby spinach are tender enough to eat, especially when blending, so you can use everything in your bags.) <S> In any case, smoothies are really forgiving - not only do you not need a lot of precision, but you can just add and blend until the color and flavor look how you want! <A> A bunch is the amount of a produce you can hold in you hand considering the picking and sales process <S> So for spinach, a bunch is a full handful holding the stems <S> , you fingers do not need to touch, it just what you can hold on to <S> comfortably <S> This is a very imprecise measurement <A> One bunch of spinach is 340 grams ( 1 cup)
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A bunch of spinach usually weighs something like 250-500 grams.
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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 mashed bananas in muffins? When done by hand I am afraid some parts of the banana will sink to the bottom. When done with the blender I am afraid it gets too liquid. <Q> It sounds like your bananas might not be ripe enough. <S> There shouldn't be any pieces left to sink. <S> You want to wait until they're so ripe <S> you wouldn't want to eat them - blackening skin, very very soft. <A> A trick to make sure they're ripe enough is to put them in a brown paper bag overnight. <S> They emit ethylene gas, which causes them to change color, flavor, and texture. <S> Putting them in a brown paper bag allows them to still breathe, but traps in all that gas, which hastens the ripening process. <S> This is best to do with already ripe bananas the night before you want to make the muffins (or bread, etc.). <S> After, just use a fork in a large bowl. <S> The consistency should be to the point where you could almost drink it with a straw - very goopy. <A> One more trick, but it requires about two days planning: <S> Freeze the bananas. <S> Thaw them in a bowl in the fridge. <S> (takes about a day, depending on how thoroughly frozen they are) <S> You will be left with some rather sad bananas when they're done, but you just slice the bananas in half, and the insides just slide right out, and you can finish mashing with a fork or potato masher. <S> (warning : there will be quite a bit of liquid. <S> The freezing breaks the cell walls, causing the banana to soften up; the advantage is that you can keep them in the freezer for months, so when you have a sad banana or two you can pop 'em in the freezer and come back when you have enough bananas & free time to make bread.) <A> so you don't see lumps of banana in the finished muffin. <S> Most banana muffin recipes are thick enough that any lumps wouldn't likely sink to the bottom, however. <S> (Unless they're really big chunks.) <S> My recipe for muffins uses oil, and I like to blend the oil and cut up banana together in my small blender (Magic Bullet). <S> The added benefit is it incorporates some air to help make the banana lighter. <S> (I wouldn't recommend adding the eggs into the blender however, because eggs toughen if over beaten <S> and it's easy to do in a blender.)
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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.
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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 removing odours in my experience. <S> I've used it to detox a fridge that stank of fish after I accidently left fresh seabass in there before going off on holiday. <S> Just scrub it in using a scourer and warm water, followed by a thorough rinse. <A> You need to ventilate the kitchen. <S> Open a window, and turn on your hood/ventilator fan if you have one. <S> Run it for at least 1/2 hour, preferably an hour. <S> You're going to need to clean up the spill inside your oven, or it'll burn more each time you use your oven until it carbonizes completely. <S> Wait until it cools and then scrub it with an appropriate solvent and brush or sponge. <A> If it's the smell of smoke in the kitchen you need to get rid of, boil lemon (or other citrus) peel in water for about 15 minutes. <S> That should clear the air.
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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.
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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 food. I therefore never look forward to making it. And since the meaty part of the sauce always turns out a little dry I don't often look forward to eating it either. This could be a problem with cooking technique, but I'd first like to see what difference it makes using better quality ingredients. What cuts of meat should I ask the butcher to grind? And is it worth adding ground pork or veal to the mix as some recipes suggest. <Q> It is absolutely worth adding ground pork or veal. <S> Another tip is to take your time. <S> Many people try and cook bolognese in half an hour, but considering ground meat is usually made with tougher cuts, you end up with tough meat and under-developed flavours. <S> Use plenty of onions and garlic, brown your meat well, use good wine, stock, tomatoes and herbs (thyme, rosemary and bay) and gently simmer that bad boy for at least 3 hours. <S> For ultimate flavour, cook it the day before and let the flavours marry overnight. <A> In the British tv series "In Search of Perfection" with Heston Blumenthal, Heston visits a chef in Italy that makes ragu bolognese with whole pieces of meat that are braised and then shredded. <S> He comes up with a combination of pork and beef cut into larger chunks and cooked for a very long time instead of using ground meat. <S> You might want to try a similar approach. <A> I think the beauty of Italian cooking is in it's simplicity. <S> Most classic recipes have fewer ingredients than you think and for good reason. <S> The quality and freshness of those ingredients are key, but more is not better. <S> If you want the meat to shine use a marbled cut (eg neck portion of Chuck) and add milk to the meat / vegetable mixture while cooking for sweetness. <S> As for all the the herb and spice recommendations, i'm not a fan. <S> Again the classic Bolognese Ragu is seasoned only with Nutmeg, salt and pepper - not even any garlic. <S> Also, with regard to other meats, i say "yes", but to meat mixtures, I say "no". <S> Tuscan versions often use wild boar which is great. <S> I'd say any richly-marbled cut of your favorite meat will make a nice ragu, but don't trouble yourself with meat mixtures or exotic, labor-intensive cooking processes. <S> Simple & less always yields the best result for this dish. <A> If your meat sauce is dry <S> it suggests you have other issues - Are you adding enough liquid? <S> For a pound of meat I would be using a can of chopped tomatoes, some water/beef stock (as required), some milk (a dash) and some red wine (1/2 to 1 glass) <S> What kind of meat are you using? <S> What % fat is it? <S> If you are using e.g. ground rump then there may not be enough fat. <S> One solution is using a more fatty cut or as you suggest add something like pork/veal. <S> My butcher usually has 2 types, either ground beef (usually 15-20% fat) or the more expensive steak mince (5-10% fat). <S> I use ground beef for most things except a few pies which I dont like too fatty. <A> First I must agree with @ElendilTheTall, He is completely correct that it is worth adding pork, I would also suggest some ground lamb. <S> Then on one of those 'other' evenings, when you might be 'into' doing some cooking use the ground beef, pork and lamb to make meatballs. <S> Season them with some oregano, paprika (and other seasoning, to taste), add dried bread crumbs , along with two eggs. <S> You can then freeze the meatballs and add them to your bolognese for a rich juicy meat to go with your sauce when you need a quick/simple meal. <A> From the recipe for ragù (what the Bolognese call their meat sauce) in Essentials of Classic Italian Cooking by Marcella Hazan: <S> The meat should not be from too lean a cut; the more marbled it is, the sweeter the ragù will be. <S> The most desirable cut of beef is the neck portion of the chuck. <S> The recipe calls for no less than 3 hours of simmering as well! <S> Maybe you will be more pleased with the result by following the same classic recipe . <A> Stop using ground meat. <S> It's too lean, lean meat cooks fast and then dries out..period. <S> The only way to pull it off is to cook the sauce separately without the meat...brown the meat until it's just cooked and stir in the sauce.... <S> STOP right there. <S> Alternatively use "sausage grind" <S> , this is meat ground for sausage that hasn't been made into sausage yet. <S> But if you want good bolognese, use slow cooked parts like beef short ribs, pork shoulder (picnic roast will work) and / or veal breast or veal osso bucco. <S> Slow cook the meats separately until almost done, de-fat the juices and reduce the juices until slightly thickened. <S> Make your sauce and finish cooking the meats in the sauce slowly...add the reduced juices for more flavor. <S> forget about ground meat bolognese <A> I’ve found that dried bacon chunks work nicely. <S> When I cook pasta, the typical recipe I use is a packet of pasta (four serves), a jar of bolognese sauce (four serves), and a generous pouring of shredded dried bacon - typically from Costco because it’s the only supermarket that seems to sell it in Australia. <S> Once the sauce starts making bubbling noises, I take it off the stove <S> serve up the portions for the night and stick whatever is left over in the fridge for subsequent nights - a minute in the microwave is often enough to get it back to an edible temperature. <S> I’ve found that the bacon bits add a very nice smoky flavour to the pasta sauce, and they have a nice texture that contrasts well with the pasta and the sauce. <S> Plus, it’s fast and easy to make - there <S> ’s <S> no need to spend lots of time preparing the ingredients, since everything comes right out of jars or plastic bags.
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I usually use a leaner ground steak and compensate with a fatty ground pork (shoulder is good) - fat = flavour.
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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 flour, that means a lot less gluten formation. <S> This protein, when mixed with water and subjected to mechanical working is what produces gluten. <S> The higher the protein percentage, the 'tougher' (due to the gluten) <S> the final product. <S> And a little extra egg won't hurt, either. <A> DO NOT use cake flour--use all purpose. <S> The lower percentage of protein in cake flour makes a "chalkier/crumbly" texture. <S> If you're going for chewy/fudgy brownies, all purpose is the way to go! <S> I actually made a batch today using cake flour, and was so angry at the result. <S> I made a new batch using AP flour (to redeem myself), and it turned out wonderful! <A> I think the type flour used will have less of an effect than the amount , especially if your recipe uses lots of chocolate, butter, and eggs. <S> My go-to Brownie recipe uses all-purpose flour (relatively little compared to the rest of the ingredients), and the brownies come out chewy and moist every time.
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Always use cake or pastry flour when making any type of cake, even brownies.
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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 blade edge. My concern is the following. Suppose I need to cut a chicken carcass. I will want to stick the knife deep and then start cutting. What if while I'm sticking the knife my hand slips along the handle onto that edge pointed to by the arrow? I expect an epic cut should that happen so I've been avoiding such knife design for years and always preferred knifes where there's a piece of plastic extending from the handle in from of that blade edge (kind of hilt or guard). Maybe I'm just overly paranoid about this. Is there real risk of having a cut while cutting food in the scenario I described? <Q> If there's a dull, raised part at the back of the knife, it is called the bolster, otherwise it's the heel of the blade. <S> The raised version is a common trait in forged knifes, and is supposed to add strength to the blade. <S> From experience: <S> yes, you can cut yourself on the heel of bolster-less knifes, but generally not in the way you describe. <S> I would not avoid them, or avoid knives where the blade tapers from the handle for safety reasons. <S> I've cut myself a couple times on the heel of the blade when grabbing for a knife in a hurry, but these kinds of cuts are generally superficial and fast healing. <S> There is also a significant advantage to bolster-less blades: they're much easier to sharpen, and have more usable length to the blade. <A> The knife in the picture is a paring knife. <S> The way to use such a knife is completely different from what you pretend (cutting a carcass). <S> A paring knife is used with the sharp end facing you and pushing the small food items across. <S> For cutting a carcass, I'd recommend a regular chef's knife , a Chinese knife or, preferably, a cleaver. <A> It depends on what I am actually doing with the knife. <S> I would indeed not use a knife like this for work requiring some force. <S> Slicing tomatoes is one thing, but image that you actually cut a chicken with that knife and in a forward motion with some force hit e.g. a bone. <S> There is a definitive risk, that your finger will slip over the ridge and slide along the blade. <S> Going back to a more generic knife design, there is usually a "guard" between the handle and the blade, numbered 9 in this picture (source. <S> Wikipedia): <S> Even if a kitchen knife rarely has such a pronounced guard, I would at least make sure that at least the shape of the blade prevents your hand from slipping, like on this kitchen knife (source. <S> Wikipedia):
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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.
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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 the difference. So, what is the difference between the three pans? Is it the proportions (height vs diameter vs inner cylinder diameter) Gugelhupf: Rodon: Bund: <Q> Wikipedia to the rescue. <S> Gugelhupf is the generic german name for Bundt <S> which is how it's known in the USA. <S> Rödön is a village in Sweden where they claim to have invented the ' sandwich cake ' (even though this cake doesn't seem to resemble the Bundt at all). <S> If you read the article about Bundt, you'll see that the designer took elements of Scandinavian pan designs, so there might be a relationship with Rödön. <S> In Dutch, these are called ' turban pastries ' for the shape of the pan. <S> The German word Gugel means hood. <A> The original European Kugelhopf (aka Gugelhupf) pan, which dates back centuries, is a mold pan designed to look like a Medieval hood or bonnet <S> (Think Shakespeare or Henry VIII headwear designs) that was made of cast iron. <S> It is heavy. <S> The original Bundt was designed at the request of European immigrants in America by Nordic Ware around 1950's to duplicate the Gugelhupf design in a lighter pan. <S> It was a popular cake to these immigrants during Holidays and Weddings. <S> Once it caught on in popularity new designs were added as we see in today's Bundt pans. <S> It was the only cake that followed a traditional design. <S> The pictures above are not really accurate if your going for true design. <S> All 3 would be a Bundt, the middle would be a Gugelhupf and all 3 could be used to make a Rodon, though for standard baking purposes all 3 are Bundt pans. <S> Also Rodon is really just about the recipe and not the design (save for the ring shape), so any Bundt or Tube pan is acceptable. <S> Gugelhupf is a yeast cake, whereas Rodon is not. <S> Bundt is simply the pan variety, not a specific recipe. <A> The Gugelhoph is, according to my cake-baker wife, the ancestor of the Bundt. <S> The main difference is that it's slightly shallower than the Bundt, and its flutings are at an angle, producing a swirl effect, whereas Bundt flutings are parallel to the tube. <S> Rodon fought Ultraman in Episode 19.
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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."
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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 the sweet only mask the taste of the acidity. <Q> Yes, it is incorrect. <S> The correct thing to say is that it reduces sourness. <S> Sourness is a taste, and sweetness indeed reduces it, and vice versa. <S> Coca Cola classic has the same pH as vinegar, 2.5, but the cola is sweet and the vinegar is sour, because the sugar in cola is enough to compensate the acidity and push the taste into the sweet range. <S> Acidity is a chemical quality of a solution, and is given by the amount of hydrogen ions freely available. <S> It is not changed by the amount of sugar (except for very strong acids like sulfuric acid, which would react with the sugar and bind some protons in the reaction). <S> Acidity "creates" sourness in the sense that we taste acidic food as sour, but as you can see in the sweetness example, our tongues aren't a perfect sensor and can be fooled by the presence of sweet substances, or also other things like miracle berries. <S> Note that sweetness really reduces sourness, and doesn't just "mask" it the way it masks bitterness or saltiness for some people. <A> TECHNICALLY, sweetness doesn't reduce acidity or change pH, but for practical cooking use, this is true. <S> Sourness will also reduce the impact of sweetness. <S> To quote On Food and Cooking, page 655 "Sweetness helps mask or balance both sourness and bitterness from other ingredients." <S> Interesting fact: salt will also reduce perceived bitterness. <S> You can add a pinch of salt to reduce the impact of bitter coffee. <A> It's correct that adding sugar makes a food seem less acidic without actually making it less acidic.
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Sweetness changes how the food is perceived, reducing the impact of sourness or bitterness.
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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 coffee, it turns out fine. But if I am lazy and use the microwave to boil the milk and then mix the coffee, more often than not, the coffee tastes burnt. So burnt that I've had to throw it away. This isn't specific to one particular brand of instant coffee, I have tried 3 brands. I've noticed that it seems less burnt if I put it in the microwave for lesser time, but I like my coffee piping hot in the morning and it doesn't turn out well. So what is it about microwaving instant coffee that makes it taste so revoltingly burnt and what can I do to avoid it? EDIT: I do microwave the milk in short bursts so as to avoid burning the milk. And also, if I just microwave the milk for the same amount of time, the milk doesn't taste burnt. <Q> Liquids can boil in the microwave without bubbling, because the inside surface of ceramics are often so smooth as to have few nucleation points. <S> Try leaving the milk to cool for a minute before adding the coffee. <A> My suspicion is that the milk is burning. <S> You should microwave it in small bursts, stirring after each one (because microwaves heat unevenly). <A> At what power level do you use your microwave? <S> If it is the milk that burns, setting your microwave to, say, 200 Watt and tripling the duration can heat it more evenly. <S> When I heat something like a few slices of cheese in the microwave, I always set it to 100 Watt, because at 900 Watt there will be boiling patches of fat in the cheese within 10 seconds. <S> At 100 Watt for 20 seconds, however, it gets warmed up evenly to room temperature (starting from fridge temperature).
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It could be that the milk is getting so hot that it burns the coffee granules when you add them.
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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, so that the sugar takes on the desired flavor. I can see how this would be necessary for flavored marshmallows. However... around 39:15, the host says: It's an old trick. Jerry Traunfeld ... mentioned this business about infusing your sugar when you're baking, with any kind of herb you like. Why would one choose to infuse sugar with an herb while baking, rather than adding the herb directly to the recipe? <Q> Adding herbs directly to baked goods usually results in very strong flavours. <S> Infusing the sugar with the herbs gives a more subtle overtone rather than a full-on explosion. <S> In some cases, of course, you might want a strong herb flavour, but where you just want a hint, infusing the sugar is great. <S> The classic example is using stripped vanilla pods to make vanilla sugar, which adds subtle vanilla tones to cakes and meringues. <A> While the amount of flavor can be a factor, often a bigger factor can be texture, or liquid released from the herbs when adding them directly. <S> For example, when you infuse mint directly into cream, the mint will release enough liquid that the cream will no longer whip properly. <S> Or with a meringue, you would rather have a smooth texture and even coloring rather than having specs of herbs, since there is nothing (other than the sugar) that you can infuse the flavor of the herbs into directly. <S> Another method for adding herb flavor would be to create an extract by infusing the herbs flavor into a liquid (often a type of alcohol since oils can affect baking drastically), then reducing the liquid to intensify the flavor and reduce the amount of liquid necessary. <A> So, if I had, say, orange peel sugar - I don't need to have orange zest on hand (or have to dig it out of wherever it may be hiding) if I want just a bit of orange flavor. <S> Not to mention the difference between fresh and dried zest... <S> I'd think a sugar made with fresh peel would be closer to fresh zest, than the dried zest from the spice rack, which is even trickier to have on hand exactly when one needs it. <S> And I could make a larger batch of orange sugar, and use it for several things, making it even more convenient to add just a hint of orange flavor wherever I'd like. <S> If I wanted to use just a touch of zest, I would have to measure carefully, and mix carefully, each time... and being a bit offset in ratios and amounts of intense spices like zest could produce very noticeable differences, moreso than being a bit off in a bulkier and subtler ingredient like infused sugar. <S> Additionally, I could well make more complex infusions - like a citrus sugar with lemon and lime and orange zest, or an orange-and-vanilla combo, or, well, most any combination. <S> This is again, a convenient and predictable flavor profile, instead of digging out multiple separate ingredients, and measuring a precise ratio for a very small amount (to get a subtle flavor). <S> And with more complex ratios, it's easier to get a small but noticeable change <S> , like this recipe tastes a little more lemony than citrusy, must've dropped in a half-pinch more zest. <S> Or oh, this one's heavy on the vanilla, can hardly taste the orange. <S> Then, too, especially for more complex combinations, flavors that hold together for a longer time taste <S> different from a simple mixture, when the flavors are given a chance to meld and mellow - the same basic concept behind long-cooking foods like beans or stew getting better for sitting longer, or other foods that age well together. <S> A sugar infused with lemon-lime-orange, will come together with a single taste that's more smooth, or maybe more overall-citrusy, than tasting the individual hints of lemon and lime and orange zests in a different recipe.
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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.
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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 achieve with campfire. I thought about soaking beans in mess tin for the night, then on the next campfire boil the water and keep beans in boiling water keeping the right distance from the center of the fire. The water would probably one moment boil intensively and the other will be a few degrees under boiling point. Is this possible to cook beans in such way? Is there the other way to prepare it? <Q> Assuming you have access to a food dehydrator or an oven that can be trusted at a low setting, you would be better off pre-cooking and then drying the cooked beans. <S> When you get to camp, just add boiling water and wait 15 minutes, and they'll be done. <S> This would save you the fuel cost of the long cook-time that most beans require, and allow you to season them in ways that would be difficult or impossible on the trail. <A> Boiling things is the easiest thing to cook on a fire. <S> Easier even than marshmallows. <S> The water buffers out the variations in temperature. <S> If the temp drops too low for too long then the beans will take longer to cook <S> but it won't hurt them. <S> If the temperature is too high for too long you may have to add more water. <S> I think your strategy will work. <S> Keep in mind that it will take hours of boiling. <S> You might consider using lentils- not as traditional <S> but they cook faster and don't need soaking. <A> Depending on the bean, it would have variable soak times; but many beans left in water will come to a nice toothsome texture of their own accord (bear in mind they will need to be either sprouted or cooked at the end). <S> Assuming you have a watertight container for a serving of beans to store them while they soak (I like small pyrex containers for portage), you could also toss them into the skillet or other cooking utensil to boil them. <S> This way you could carry multiple days supply dry, which would make them light and not prone to spoilage but for the quantity soaking. <S> Frequently, co-ops and health food stores have bulk bins with varieties of dried beans and charts detailing soak times; you could mix your own medley by bagging a few different ones that all have approximately the same soak time.
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You can just soak beans until they are ready to cook.
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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 look like (not my picture, but identically): I already found this: Why don't my muffins rise and develop tops properly? The accepted answer has many great hints, but I truly don't believe any of these points target my problem. I thought that I maybe didn't fill the forms enough, but the recipe is for 12 muffins and I made, using 100% of the batter. I baked them on the middle tray of my oven, using heat only from the top and bottom, no ventilation. So I think that maybe they don't rise that nice because of the banana? Is it possible that the banana makes the dough so heavy that is gets soft but doesn't rise that much? Or do you have any other ideas what could cause this - is it allowed to post the recipe? Edit: Ok, so here is the recipe: 180 g flour (I used Type 550 wheat flour) 120 g brown sugar 1 teaspoon baking powder 1 teaspoon baking soda a pinch of salt 75 g melted butter 4 ripe mashed bananas 1 egg some vanilla seeds First I mixed the sugar, the egg, the butter and the mashed bananas together and added the vanilla seeds. Into a separate bowl I sieved the flour, baking powder and the baking soda, then I added the salt. After that I combined the dry-mix with the wet-mix. At that stage I notice some bubbles in the batter which was a good sign I believe. I put the batter into my muffin form and baked it approx. 20 minutes at 180 °C. <Q> Did you preheat the Oven? <S> At our facility we preheat to 400F then lower to 360F just as soon as we close the door. <S> Why? <S> Muffins do not rise enough (we feel) in a warm oven. <S> The time the oven door is open also cools the oven itself 30-40 degrees. <S> So we preheat, then it's at the right temp as soon as the door is closed. <S> We try to cook fast in a hot oven rather than slow in a warm oven. <S> You have to achieve the chemical reaction part rather quickly or it fizzles out. <S> That is only one of many reasons for small round tops, as you're finding out. <S> Here is another article that may also help the train of thought. <A> If the muffins have a slightly chemical flavour, it could be that there is not enough acid in the recipe to react with all the baking soda. <S> Bananas do contain malic acid and citric acid <S> but you could try adding some lemon juice to be sure. <S> You could also play around with the proportions of baking powder to baking soda. <S> Try 1 1/2 tsp baking powder and just 1/2 tsp baking soda. <S> I also notice that the muffin in your picture looks slightly anaemic compared to your ideal muffin. <S> Get an oven thermometer if you don't already have one and check that the middle tray of the oven is reaching the correct temperature. <A> As others have suggested, try pre-heating your oven. <S> There's nothing shocking with your recipe. <S> I made banana muffins daily for two years in University <S> and I used a ratio of 400g/200g/100g flour/butter/sugar and mine were perfect almost every time.
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You also seem to be using a lot of butter, you could try reducing it.
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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-pie/ or http://chefmichaelsmith.com/Recipe/cinnamon-rolls/ I know pie crusts for example can be made with either, but can they always be substituted? When would I not want to use lard over butter? What ratios should I use to convert the recipe? Is there some other milk-protein free alternative that would work better? <Q> Recipes for which you can substitute margarine for butter can have non-dairy margarines substituted instead - <S> you have to check the ingredients list, most margarines contain milk solids. <S> Here in Australia, my dairy free friends and I use Nuttelex, but that's not available in the USA. <A> In general lard can always be substituted for butter, but you will not get the same flavour, obviously. <S> You should be able to convert straight from butter to lard. <S> Another alternative is vegetable shortening, which you can use in all kinds of baking. <A> If you use Butter Flavored Crisco <S> its an ' acceptable ' substitute for butter in a 1:1 ratio. <A> Coconut oil is gorgeous in crusts and many baked goods. <S> Get the best quality raw you are willing to pay for and she won't miss butter at all. <S> Try a bottle of macadamia oil too. <S> A little in baking where butteriness is wanted or even sauteeing veg. <S> Supposedly, these oils are back in favor <S> nutritionally so baby will get the benefits too. <A> Although most people have said that you can do a 1:1 substitution, I want to warn you that it's not always true. <S> The problem is that butter is part water, and so when you bake with it, it'll give off a little steam. <S> If you use it melted it'll add water to the mix, which will develop a little bit of gluten when mixed with flour (first recipe, part of the second). <S> You may need to adjust your recipe slightly. <S> Typically, you want to reduce the amount of lard or other solid fat used by about 10-20%, and add back in 10-15% water (or other liquid; if you're dealing with un-melted butter, you may want to use vodka <S> so it won't add to gluten development, but will still add steam). <S> That being said, one alternative might be to use clarified butter or ghee. <S> Depending on how sensitive the person is, it might not be worth the risk, but for people with a milk protein intolerance who really crave the butter flavor they might be willing to try it. <S> (and, as with the solid fat substitution, you need to adjust as it's all oil, no water) <A> If you use lard or criso, you'll want to substitute canola or another neutral oil for a portion. <S> Butter has a lower melting point than lard or shortening, so a little oil help match the mouth feel of butter. <S> I can't help you on the flavor. <S> Maybe sprinkle some buttered popcorn jelly-bellys on top?
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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.
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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 which makes it hard to be cooked evenly and results in a chapati that no one wants to eat. Chapati should be round, sometimes I am lucky, most of the times it is similar to map of Australia. Is there a trick to keeping the chapati all uniformly round? <Q> If you are having trouble rolling dough to a uniform thickness then you might consider putting training wheels on your rolling pin until you get more practiced. <S> http://www.amazon.com/Rolling-Hills-Pin-Rings/dp/B000I1ZXBC <S> (I don't know anything about this particular brand.) <S> These rubber bands fit on your rolling pin and act as spacers so you can enforce a strict thickness upon your dough. <S> They are, of course, useful for rolling out many things besides chapati. <S> To reiterate what @rumtscho and @bob said. <S> Your dough should be of a uniform consistency if you want to roll it out in a uniform manner. <S> As far as a perfect circle goes, turn it often and don't roll too much in one direction. <S> It just takes some practice. <A> Chapatis are a pain to shape perfectly; however, I have found a few tricks that helped me conquer the Australia-Shaped Chapati Problem: <S> Roll the dough into rough balls, and allow it 10 minutes to rest <S> so the gluten can relax. <S> Flour <S> both the work surface and the dough THOROUGHLY . <S> Flour is your lubricant here, and you can never have too much lubricant. <S> I like to plop it into a bowl of flour regularly during the shaping. <S> Start by flattening the ball with your palms to get it started. <S> This helps get the initial shape right. <S> Use a rolling pin from here, don't try to flatten with just your palms <S> Rotate the dough frequently to get it round <S> Keep flouring & flipping the chapati as you flatten it, <S> so it doesn't stick to the work surface or rolling pin. <S> You can NEVER have too much flour! <S> Traditionally a raised, round platform is used in shaping. <S> You may find this YouTube Video useful for how to shape chapatis. <A> A quick hack is to place a medium-sharp-edged round shaped container top on the rolled Australian-shaped chapati to trim the rough edges :-) <A> Knead you dough nice and soft and even. <S> Make smalls rolls of the dough for each chapati and leave them for over 5 minutes. <S> Flatten the chapati rolls between your palms. <S> Place a circular cut cloth of equal size on your rolling plate. <S> Now place chapati dough at the center of the circular on the rolling plate. <S> Start rolling the chapati and keep turning the cloth below. <S> (You need not turn the chapati.) <S> The cloth ensures that your chapati does not stick to the rolling plate <S> and you can keep turning the chapati easily and frequently so that it is rolled out evenly. <S> The circular cloth will help you in making exact round chapatis. <A> The problem is the rolling pin... <S> Indian rolling pins are thicker at the centre, and taper towards the end. <S> This helps to spread the dough into a more circular circle. <A> Take a chunk of the chapatti dough, roll it lightly to form a ball, and flatten it slightly between your palms. <S> You sometimes see people flapping the chapatti from hand to hand, but they've had years of practice; life's too short, use a rolling pin! <A> Start with say the right most edge. <S> The pin should roll back and front and at the same time should turn a bit so the chapatti turns without you having to turn it. <S> That way eventually all the edges will come near the right side of your pin and be rolled and rotate out. <S> In effect you are trying to rotate the chapatti together with rolling it back and front <S> Imagine driving a car, you dont turn the handle at 90 degrees to turn, you slowly turn. <S> While learning, you dont know how much turn to apply but with practice you apply just enough turn to the steering without the car jerking too much. <S> The turn is smooth. <S> If you put enough dry flour at the bottom of the chapatti, the entire chapatti will turn and you'll end up rolling all the edges. <S> Keep it smooth without jerking too much <S> Once the edges are rolled, you roll the centre using same amount of pressureIt takes around 7-8 days of rolling to get it right <S> If you are learning to drive someone taking 2 hours a day over 4 days will be better than someone who has taken 8 hours today just because muscles take time to develop a memory. <S> Give it a weeks practice <S> and you should get it right by 7th or 8th day.
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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.
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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 little post-purchase reflection has lead me to believe that these bags are essentially disposable dutch ovens. Since I already have a dutch oven I wonder if I've wasted my money. Can anyone tell me? <Q> There are differences between baking in a plastic bag and in a Dutch oven. <S> If you have access to both, I prefer the Dutch oven. <S> What both do is to Trap steam <S> This makes your food a bit moister, and keeps pan juices and additions to the roast, like a dry rub or mirepoix, from drying out into an unappetizing, carbonized spot. <S> It is not as important for meat as for bread. <S> I haven't tried baking bread in a bag, but maybe it will work. <S> Change the mix of heating processes Baking in an oven <S> involves heating by conduction, convection and radiation at the same time. <S> The heating elements emit a lot of infrared radiation, which cooks the surface of the food, giving it a nice crust, but does not penetrate it to cook the inside. <S> When you put the food in a small closed space, the material shields it from that radiation. <S> Althought there is some secondary radiation from the shielding material itself, the amount of conduction heating goes up a lot. <S> This gives you more even heating and the inside will be well cooked before the crust burns. <S> Be aware that if your bags are transparent or translucent in the visible spectrum, chances are that they let at least some infrared waves through and a Dutch oven will perform better. <S> Where bags and Dutch ovens differ is that only a Dutch oven gives you a buffer for temperature changes . <S> Its large thermal mass and relatively low heat conductivity make sure that there are no rapid temperature changes when you open the oven. <S> Using a Dutch oven will also help if your oven heats unevenly. <S> As the oven heats the Dutch oven, the heat travels throughout the Dutch oven, and only then it heats the food on the inside. <S> This gives you a more even roasting process. <S> In a logistically problematic situation, you can hold the food longer in the Dutch oven without it cooling on the counter or drying out in the oven. <S> Remember to allow for residual heat transfer and turn off the heat 4-5 <S> °C earlier than usual. <A> Oven bags achieve a similar thing to Dutch ovens, namely keeping moisture mostly inside the bag during cook. <S> However, they are also cheaper, easier to store, more spacious and more versatile. <S> You can use an oven bag for brining (its flexibility helps it fit in the fridge), or for proving bread, for example. <A> The only reason I'd ever cook in plastic is if I did not want the mess to clean up. <S> That's the reason for those bags to begin with, to make clean up easier. <S> Aluminum foil will accomplish the same thing, so I use parchment paper to line my pans if I am using real messy ingredients. <A>
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Oven bags are useful for cooking in microwaves, as the usual technique for ovens involves foil, which you can't put in a microwave.
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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 messing with it, but many bites of the chicken I had was basically not capable of being chewed up. Now, I try to cut it out, but it's extremely difficult to cut out because it appears to run through the entire tenderloin. Last night I tried cutting it out and what I ended up with was basically tearing the chicken apart into lots of small chunks. In the end it still tasted good, but I'd really prefer an easier method. What's the easiest method of cutting out that vein/tendon thing from the tenderloins? <Q> Cooking For Engineers has a pretty good description. <S> He writes it better than I can, so I'll just quote him. <S> I've used the second method he describes, but after watching the video below, the other looks much easier... <S> The breast halves should each have a flap of meat called the chicken tenderloin (or chicken tenders or strips). <S> Lifting the tenderloin should reveal a white tendon. <S> I recommend two ways to trim off this tough tendon. <S> The most popular method is to grab the tendon with your fingers and pull on it while scraping with your knife to release the tendon from the breast. <S> Continue to lift and scrape until the tendon is completely removed. <S> Alternatively, you can use a sharp boning knife and slice along both sides of the tendon (without slicing through the tendon). <S> Then lift any part of the tendon that has been separated from the breast and use your boning knife the cut any parts where the tendon has not cleanly separated from the meat. <S> There's also a yotube video here. <A> I cut around the small piece of the tendon that is already protruding out a little bit, just to get a little better grip on it. <S> Then, slide that end of the tendon through a fork and pull it straight out as the fork holds the chicken in place. <S> You might have to use a paper towel or pliers (yes, pliers LoL) to grip it otherwise your fingers slip right off. <S> This way takes only a couple of seconds per tendon. <A> I use the same technique as the you tube video, however, since your not using the knife edge to cut I use the back side of the knife. <S> This saves the cutting edge from unnecessary dulling. <A> I use scissors, trim off all the fat, then cut the gristle vein off, no waste. <S> Then I cut the chicken into whatever shapes or sizes I wish. <A> The tendon slides in between the fork prongs. <S> It's very quick and works. <S> That white tendon in tenderloins suck. <S> Typically just get breasts now for that very reason. <A> Most store tenderloins are improperly done. <S> They purposely cut the tenderloin where that tendon is so they can further process the breast into thins slice or "trimmed and ready breast" and not have that tendon in the way. <S> Chances are the tenders you buy arent even tenderloin. <S> When i buy boneless skinless whole breasts, and seoarate the tenderloin it looks nothing like store bought and are indeed tender as can be with no tendin because you separate at the tendon .
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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.
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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 to see how much exactly) coffee from a tank labelled "frap", which I assume is just regular cooled coffee add some squirts of caramel syrup blend. Yum, delicious. But when I do this, I get a very watery result which is not thick and creamy like theirs. How can I improve it? <Q> Aha, the article and comments on this site: http://www.squawkfox.com/2011/06/16/frappuccino-recipe/ suggest using double-strength coffee and (the secret ingredient) adding a pinch of xanthan gum. <S> I might have to see if I can get that anywhere! <A> Aside from ingredients, you should also consider the blender. <S> I don't know what brand of blenders Starbucks uses, but they're clearly something that's a) heavy duty and b) <S> high speed. <S> Blending the drink at very high speed may result in much smaller bits of ice and a drink that seems smoother than what you can produce with a consumer blender. <A> I agree that they probably use a thickener. <S> (Don't bother searching for it in supermarkets <S> , I get it over Amazon marketplace). <S> But for a better mouthfeel and aroma performance, I would explore a starch-thickened variant first. <S> Adding a very small amount of starch slurry to the just-brewed coffee and waiting for it to blubb should do the trick, but you have to see if the coffee doesn't get bitter due to the prolonged heating; if it does, you will probably need a two-step process. <A> Xanthan gum gives good results. <S> Here is a recipe from Squawkfox <S> > <S> Frappuccino ingredients: makes 2.5 cups (590 mL) <S> > > 1 cup <S> double-strength Starbucks coffee <S> > <S> OR 3/4 cup fresh espresso (cold) <S> > 3/4 cup milk (low fat, 2%, whole or whatever) <S> > 3 tablespoons granulated sugar (or to taste) <S> > <S> 2 cups ice <S> > <S> Pinch of xanthan gum OR 1 teaspoon dry pectin (keeps Frapp from separating) <S> Put all in a blender and blend. <A> 2 tablespoons of a non-flavored pudding powder works fantastically. <S> I actually think that Starbucks might use that (a friend who works at Starbucks told me to try using the pudding powder). <A> I was able to recreate pretty closely a coffee frappacino light by making strong coffee ice cubes and blending in my lowly Oster using Land O Lakes nonfat half and half. <S> It just took a lot longer than their 10 seconds in their Belndtec blender but it tastes pretty close and is delicious. <A> It tastes really sweet though.
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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.
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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 the gazpacho is based on tomato juice. What can I use as a replacement for the tomato juice? I was thinking carrot juice maybe mixed with some lemon juice or vinegar (for the acidity that tomato juice has), but wanted a more "professional" opinion before doing so. What can I use to replace the tomato juice in gazpacho? <Q> According Niki Segnit's The Flavour Thesaurus, strawberries and tomatoes share many of the same flavour compounds so that might an avenue to explore; obviously you might want to increase the vinegar/lemon juice if the stawberries are particularly sweet. <A> Pace @RossHolloway, the word gazpacho covers a wide variety of soups which have evolved from essentially bread soup. <S> (In fact, they're not even all cold soups). <S> In addition to the red gazpachos, which get their colour from tomato and pepper, there are white and green gazpachos <S> ( lists by colour in Spanish ). <S> You could try to find a recipe in English for ajoblanco , gazpacho blanco cordobés , gazpacho de habas , gazpacho de segadores , gazpacho verde , or gazpacho de cilantro . <S> That would give you the acidity and some of the flavour. <A> To replace the tomato juice your primary concerns will be the flavor component the tomato adds, as well as the textural element. <S> Any numbers of vegetables, steamed then pureed will give you the texture; I would recommend cauliflower for creamy, butternut squash for smooth, or carrot for spicy dishes. <S> In terms of subbing out tomato in gazpacho and trying to retain its character this is not quite possible as it is central to the dish. <S> However going with beet would give you an intense soup, a cold potato cream would also work well, as would any other vegetable; however they would not really yield gazpacho
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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.
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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 freezer.I managed to have fresh celery for 2 weeks, maximum, keeping in mind I didn't use a metal knife for cutting the edges. Is it safe to store celery in aluminum foil? <Q> Yes, it's safe. <S> It's not acidic, and thus won't corrode the foil or cause it to leach in. <S> This extends lifetime somewhat. <A> My experience with aluminum foil storage is usually limited to meat product. <S> Our family always wrap vegetables in newspaper to increase their shelf life. <S> Occasionally we slightly dampen or re-dampen the newspaper to extend the preservation period. <S> People say newspapers retain moisture of the vegetables while allowing them to "breath", hence increasing the storage time. <A> Mainly kinds of aluminum foil products are make by food grade material now, especially such made from food grade 8011 alloy . <S> It's harmless to food and safe to human body, so don't worry about that.
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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.
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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 heat, but it takes quite awhile for them to finish. If I wait 10-15 minutes until the potatoes are done, there's not enough heat left in the coals to properly grill the meat. The only thing I can think to do is to fire up the chimney starter a second time and throw in a second round of coals. Does anyone have a better way to accomplish this? <Q> Nuke or boil the spuds first to get them 75% to 90% done before they hit the grill <S> I wouldn't use foil either, they grill much nicer bare skinned. <S> Root vegetables suck up the smoke and get tasty dark patches from the grill, just keep and eye on them, and turn as needed <A> I cut the potatoes in half, place them cut-side down in a cast iron skillet with a little oil (and some seasonings if you choose), and put the skillet over direct heat for about 5 minutes. <S> After that, move them to indirect heat, where they should only require another half hour to cook. <S> So if you wait another 10-15 minutes, you should still have plenty of fuel left to grill your meat. <S> By the time it's done resting, your potatoes should be ready. <A> I agree with par cooking to 75% to 90% (as mentioned by TFD) but baking wrapped in foil then just transferring them to finish on the grill will get you a much closer result to grilling from scratch. <S> If it's too hot to have the oven on though 10 minutes in the microwave should do it (make sure you prick the skins). <A> I'd personally go with Sean's recommendation, but if you want the potatoes more steamed like you'd get in a foil-wrapped potato, you can cut up the potatoes into 1" (2.5cm) cubes, place it in a heavy duty foil packet (large enough <S> so it's relatively flat) with a little oil and whatever seasonings, and place that on the grill before the steaks. <S> You'll want to flip the packet at least once while cooking, so if you're cooking for lots of people, make multiple packets, rather than one massive one, as you won't be able to turn it easily without it tearing or breaking open. <S> I don't have exact times, as I have a propsane grill, and I know lump charcoal gets much hotter. <S> I'd estimate that it cuts the time in half from using whole potatoes, (at least for the size of potatoes I typically use). <S> You can of course adjust this by how you dice your potatoes. <A> Use one of these: http://www.amazon.com/Weber-9600-Char-Basket-Charcoal-Holders/dp/B0000CBIL1 <S> In my experience they keep the coals hot much longer than just adding them directly to the grate <S> and I end up using less coals. <S> Also, it's easier to get a hot fire using these are <S> you can get the coals much closer to the food as the coals end up piling up. <S> I've used these to do foil wrapped potatoes for 10-15 minutes before throwing the steaks on and the coals are still plenty hot for the steaks.
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When making potatoes on the grill, I have started using a small cast-iron skillet.
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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 do it with no special tools- just a campfire and a stick. <Q> Since you specified not wanting any equipment other than a campfire and a stick, the best I can do is add one more piece of equipment you should be able to find anywhere (i.e., not have to carry with you): a rock. <S> If you put a flat-topped rock just to the edge of your campfire, you should be able to place a graham cracker and slab of chocolate on top of it. <S> While you are toasting your marshmallow on the stick, the chocolate should start to melt. <S> This technique won't produce totally melted chocolate (unless you have a very large, very hot fire), but the chocolate should get a little melty without being so runny that none of it makes it into your mouth. <S> This only works if you have thin Hershey bars or other chocolate in relatively thin pieces. <S> Thick slabs won't soften all the way through with this type of indirect heat. <S> And for those people concerned about dirt, bring some aluminum foil to act as a buffer between the rock/dirty stuff and your s'more. <S> Extraneous but related note: <S> Your question got me thinking about ways to achieve melted chocolate with microwave s'mores (a last resort if I'm stuck inside with an electric oven or no oven at all), and I have an idea I'll test out tonight. <S> When I microwave s'mores, I usually microwave the bottom graham cracker, chocolate and marshmallow together, then top with the other graham cracker once the marshmallow gets gooey. <S> The chocolate doesn't really get melted that way, though, because marshmallows take almost no time at all to melt. <S> I'm wondering if pushing the chocolate inside the marshmallow before I stick it in the microwave might help the chocolate melt more. <S> I will update once I've had a chance to try this. <S> Edit: <S> I didn't really notice any difference between microwaving the chocolate inside the marshmallow v. underneath the marshmallow. <A> I was recently on a canoe trip. <S> We ran out of chocolate for the s'mores a couple nights before the end, so we substituted Nutella. <S> No need to worry about melting, just spread it on the graham cracker. <S> The resulting s'mores are much messier, though, since it all tends to squeeze out between the crackers. <S> Overall, we judged it enough of a success that we'll go straight to Nutella for future trips. <S> It's just as tasty, much easier to pack and re-pack, and not a concern for premature melting in the summer heat. <A> There are two tricks that I know of: Stuff <S> the chocolate in the middle of the marshmallow. <S> More time in the fire will help it get melty. <S> Roast your marshmallow long and slow <S> so it's hot all the way through. <S> It should practically fall off the stick. <S> The hotter the marshmallow is, the more heat it can transfer to your chocolate. <S> Let the whole s'more sit for a minute or two after assembly so that the marshmallow can warm up the chocolate. <A> Microwave the chocolate first in a microwaveable bowl, then heat the 'mellows and the crackers, before putting it all together. <S> It's what I call "indoor s'mores". <A> Roast the marshmallow on a stick. <S> Assemble the S'more(s). <S> Put some foil on a rock by the fire and let them melt a bit longer. <A> Then remove and top with the other 1/2 graham cracker. <A> Okay the best way to melt smores on campfire is simple. <S> Years ago we would make campfire pies over the hot coals well this works great. <S> place aluminum foil on inside <S> so does not mess up your iron, lay graham crackers and choc precook your marshmallow and place on choc close up place back in coals for just a few min to warm up choc <S> and you have best smores the way they are suppose to be melted and gooey !!!
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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.
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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 instructions, I've found the dough to be a bit sticky and unmanageable to the extent that I had to add a significant amount of flour in order to make the dough workable. The dough seemed to be rising perfectly well and I baked the loaf (which turned out a bit doughy) Is the ratio given in the recipe OK or am I doing something wrong - how can I make the dough more manageable? (e.g. giving the dough more time to rise) <Q> I don't think you're doing anything wrong, I think the dough is just more slack than you're used to. <S> As @Jay noted, it can take some practice to work with a wet dough. <S> But once you do, you'll be rewarded with a much more open crumb and a better final product. <S> In my experience, I've found wetter dough and higher oven temps = <S> better artisan bread (in general). <S> The recipe appears to assume the reader is familiar with the process, but does offer some hints. <S> She talks about scraping the dough out onto the work surface , then stretching-and-folding . <S> The recipe isn't as wet as the ciabatta I'm making below, but the process will be similar, so I hope this is helpful. <S> I start by putting a bed of flour down, then scraping the blob of wet dough out onto it. <S> Then comes the stretch-and-fold part, which is just as it sounds. <S> Using a wet pastry scraper and/or wet hands, just get under one edge, lift and pull it away, then plop it back on top of the main dough blob. <S> Then do the same with the other side. <S> Cover with plastic wrap and walk away. <S> There's no process of kneading like you're used to. <S> This photo is after a few stretch-and-folds at 20-minute intervals (I think!), and you can see the dough has started to smooth out and become cohesive. <S> By the time you're ready to shape, the dough should be a lot more cohesive and easier to deal with. <S> I folded mine into little slippers and put them on a couche to rise. <S> Add 500 degrees and a baking stone, and I'm rewarded with an open and gelatinized crumb, and a nice crisp crust. <A> Instead of using more flour when handling the dough is to use oil. <S> For wet doughs, I coat my hands and work surface with a little olive oil. <S> Any oil that does end up in the dough is not enough to alter the recipe and your dough stays moist. <S> Be sure to only use a little oil, though, as too much will keep your dough from readily sticking to itself when using the technique you link to (stretch & fold) or when you shape it. <A> Put plenty of flour on your work surface to prevent the dough sticking to it, and more importantly, wet your hands repeatedly with cold water when you fold the dough - you will find it much easier to handle. <S> I find using a dough cutter/scraper (also wet) makes things easier as well - you can get right underneath the dough with it. <S> Giving the dough more time to rise will make no difference in its manageability. <A> With the starter, it comes out at about 65% hydration which means its really gonna depend on the brand and type of flour you use as to how slack or firm it is. <S> With King Arthur <S> All purpose or high quality bread flour, its probably firm enough to play with. <S> With Gold Medal flour or regular AP or even a cheaper bread flour, its likely fairly slack. <S> Luckily there's a few tricks to working with slack dough. <S> Give it an autolyse. <S> A short rest after the dough is mixed, but not kneaded, of 30 minutes will help the water absorb into the flour and result in an easier dough to handle. <S> Chill it for a little bit. <S> Chill <S> the dough in the fridge for a bit, colder dough handles easier. <S> Don't try a traditional kneading technique. <S> Make sure and use the stretch and fold as the recipe suggests. <S> Its much more suited to slack dough and works wonderfully. <S> But it will be a sticky mess to start with. <S> There are several methods to combat the stickiness. <S> Namely, flour, cold water, and oil. <S> I'm a fan of oil. <S> I don't mind adding a bit to the bread as its kneaded and it makes the dough both slicker on your hands and more pliable by the end of the process. <S> Just lightly oil your hands and the counter top. <A> You just have to keep kneading it. <S> After 10 to 15 minutes it will begin to develop gluten and will become a silky (but still tacky, sticky) ball. <S> You test if it's ready by doing the window pane test. <S> Looking at your ratios you don't need to keep adding flour. <S> It will happily soak it up and then you'll end up with an extremely heavy dough. <S> Just keep kneading it and let the dough tell you when it's ready. <S> I thought that was ridiculous until I just kept kneading, and kneading, and kneading.... <S> And then magic happened. <S> It turned into a dough ball. <S> It was awesome.
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Adding more flour is fine, up to a point, but the best bread is made from wet dough.
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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 whipped cream has its place, such as on tres leches cake, but for a regular white cake it is too light. I have heard of frostings that are beaten or cooked to make them creamy and thick without using too much fat but I don't know what they are called. What name or types of frostings are still creamy and thick without being overpoweringly fatty? <Q> Have you ever tried Italian Buttercream? <S> I learned about it in culinary school and it is now my favorite! <S> LIght, airy, not too sweet. <S> It has a wonderful texture! <S> Here is the recipe we used - <S> It's a keeper! <S> http://www.grouprecipes.com/92114/italian-buttercream-from-the-culinary-institute-of-america.html <S> Italian buttercream is made by blending butter into Italian meringue. <A> There are several options for frostings that are light and fluffy, and not based on just powdered (confectioner's) sugar and shortening, that aren't just whipped cream. <S> Other answers have already mentioned the last two, but I wanted to add whipped ganache. <S> whipped ganache --my personal favorite. <S> Of course, this is always and only chocolate (I don't call white chocolate chocolate...) <S> French buttercream ; the link is for a vanilla recipe but many variants are possible. <S> Seven minute frosting is tall and fluffy and has no fat at all. <S> This is also known as merengue frosting. <A> You can try just dissolving sugar while whipping it into either milk (especially unsweetened soy or rice), or mascarpone. <S> The sugar will clot the liquid or saturate the mascarpone, and yield a lighter style of frosting. <S> You can also use ganache, though it wouldn't hit the mark with creamy. <A> If you want to go completely fat-free, check your favorite search engine for 'merengue frosting'. <S> Most tend to be a bit sweet though ... <S> almost marshmallow-like. <S> There are also some recipes out there that use sour cream ... they don't work with all cakes, but the tang can help to offset the overly sweet qualities of many frostings, without getting to far towards the 'whipped crisco' type. <A> I agree with you on the whipping cream as it's too light. <S> When I went to the US and had to live there for over a year I thought the traditional american frosting was too buttery for my taste, but later found the amazing cream cheese frosting! <S> When I bake a vanilla butter cake <S> It becomes lighter and much more delicious. <S> I also do that on my lemon and chocolate buttercream recipes. <S> Go for fat-free cream cheese (lighter version). <S> The results will be amazing!
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I whip up a batch of regular vanilla buttercream with the addition of cream cheese.
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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 a good intensely chocolatey, chunky, ingredient that can be mixed into ice cream? And in particular, mint ice cream. I'm wondering about solid ingredients not syrups. <Q> I use dark chocolate chips (Whole Foods brand, vegan) when I make my own ice cream, and have not encountered any waxy texture. <S> I can vouch for that <S> but you can probably experiment with your favorite chocolate chips. <S> Somewhat OT <S> but making mint ice cream isn't too hard if you have an ice cream maker, just follow the instructions for vanilla but use mint extract instead. <S> Then add the chips when the ice cream is about 5 minutes away from being finished in the ice cream maker. <A> After you melt it, pour it on a baking sheet and freeze it, chop it up then keep frozen until ready to use. <S> If you want melty, or fudgy chips/chunks, add some heavy cream to the melted chocolate until just barely pour-able. <S> If it is too thick to stir, add more cream. <S> Go slowly, don't add too much or you'll have chocolate milk. <S> The grittiness you feel when you freeze chocolate comes from the stabilizers they use when making the chocolate, melting it solves the issue. <S> Add it to the ice cream in the last few minutes of churning! <A> I made some mint chocolate chunk ice cream <S> and I chopped up a dark chocolate dove bar <S> and it was dreamier than ever expected! <S> And I certainly agree with waiting until the last 5 minutes from when the ice cream is done to add the chocolate
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You can use baking chocolate or chocolate chips, the key is to melt it!
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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 before eternity sets in. :) My question is, is this due to some property of acacia nectar (if so, what?), or is "acacia honey" a code name for some highly-processed honey-flavored concoction, or ...? <Q> Crystallisation occurs in solutions that are (like honey) oversaturated with sugars. <S> Less saturation means less likelihood for crystallisation while water presence affects the distribution and size of crystals. <S> In terms of moisture you have two types of crystallisation: <S> If moisture exceeds ~14% large crystals form at the bottom of the container and the honey seems otherwise OK. <S> That is indicative of moisture excess in the honey which is considered of inferior quality. <S> If moisture is less than that, the honey crystallises uniformly. <S> That is a normal phenomenon. <S> Now aside from the way it crystallises, depending on the glucose content you have faster or slower times for its crystallisation. <S> The lengths I quote refer to Mediterranean (Greek) climates. <S> In Scotland, every honey I've ever brought from Greece apart from fir honey has crystallised within weeks. <S> So in terms of glucose: A high glycose content of ~40% would have the honey crystallise within 2 months from harvest <S> A moderately high glucose content of ~35% would take 6 months to a year to crystallise A honey with normal glucose content of ~30% would take a couple of years, and A honey with low glucose content <30% would not have enough sugars to crystallise (that's my fir honey and my honey of choice) <S> My reference is a website about honey (in Greek) <S> cross-referenced with the answer I got from a producer when I had the same question. <S> So to answer your question, your honey doesn't have enough sugar to crystallise. <S> But even if it does, worry not. <S> Bain-Marie (don't microwave!) <S> it for 1/2 an hour <S> and the sugar will melt its way back into its uniform honey goodness. <A> Due to the high content of fructose is in the liquid state for a long time and very slowly crystallizes. <A> Usually the honeys that do not crystallize have been boiled. <S> Boiling makes honey runny and clear, and helps separate wax (and perhaps other solids) from the sugar-component of the honey. <S> May be boiling <S> also destroys some nutritive components of the honey - many seem to think so. <S> Quality honey is never boiled but centrifuged, will crystallize, and keeps for ever!
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The crystallising of honey depends on the amount of glucose (sugar) you have in the honey.
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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 out. <S> That's an undesirable mold. <S> Those molds aren't usually dangerous, but they can make the cheese taste bad. <S> With gorgonzola cheese specifically, the mold is injected in to the cheese via needle-like things, and then it grows veins from there. <S> If a mold is a different color and it's coming from somewhere other than the veins, <S> that is probably not a good mold. <S> See also this question .. <A> You will also notice a pink tinge of colour. <S> The cheese from the rind in will be turning peachy pink. <S> Best rule <S> if it smells like cheap perm lotion it's time to throw it away. <A> Does it still smell tasty? <S> I noted a distinct ammonia smell in a package of crumbled gorgonzola that had been sitting in our fridge a while - it still looked good, but upon trying a small sample, it was inedible, tasting more of industrial cleaner than cheese. <A> The only time I had <S> Gorgonzola go off <S> it went slimy and wet looking <S> so if it does that or develops a new mould that looks a new colour I'd throw it out.
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If the cheese smells strongly of ammonia it's time to chuck it.
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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 super concentrated vanilla ganache, which is so light and delicious at the same time! I already tried all sorts of vanilla ganache (from Pierre Herme to Doris G - by the way, Herme's vanilla ganache took more than 30 hours to set up because of the cream-chocolate proportion). Does anyone have any clues on how to achieve a vanilla ganache without the taste of white chocolate being too intrusive? I asked the lady at Laduree and she said it's a ganache and not a buttercream or creme de beurre. <Q> Use a soy and vegetable-fat based white chocolate like Oppenheimer Kosher white chocolate chips . <S> They are quite sweet, but lag behind on the chocolate-y taste. <S> They temper well and behave in most ways I've used them like regular chocolate chips, except that for white chocolate taste they are a bit bland. <S> These would make a good vehicle for a lighter but still sugary vehicle for vanilla. <A> I think what you really are asking is what fats can be substituted for some of the cocoabutter that would give a lighter flavour or a flavour more suited to vanilla. <S> Perhaps a blend of: coconut (high quality raw)palm (highly processed and bland)hydrogenated oils such as sunflower, rapeseed, soy (produced for confectionery manufacture) Liquid oils such as my favorite for confectionery, macadamia, can be added in smaller amounts. <A> For a white chocolate ganache but with a vanilla taste, I would suggest tempering with chocolate itself. <S> You must lower the chocolate taste but raise the vanilla taste,. <S> I would rather use emulsion than than extracts any time. <S> Or if not, simply add more powdered sugar but keep in the vanilla emulsion, even using a vanilla bean and scraping it out.
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I suggest melting white chocolate and mixing it with some shortening, then I suggest folding it in with marshmallow fluff and using vanilla emulsion.
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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 right through the cake. I have that. It's just difficult to cut in a straight line by hand.) <Q> Mostly it comes down to practice. <S> However there are some tips and tools that can make it a lot easier. <S> Another option is to buy a cake leveler <S> http://m.wilton.com/store/site/product.cfm?sku=415-815 <S> - if you make a lot of cakes it can be very handy. <A> I had always heard you could level a cake by taking a large length of dental floss, surround the cake at the level you need, pull tight till the floss goes all the way through. <S> Then if it's not quite right, flip that sucker upside down (the bottom is completely level after all!). <S> In the future, if it is just out of the oven, you can push down on the cake using your flat hand and a clean towel to help push any "dome" down. <S> And, for the future, you might want to try baker's strips to get an even cake from the get-go. <A> Here's the trick my mom taught me. <S> If your cakes are tall enough that the entirety of the "domes" are higher than the sides of your pan, return the cakes to the pans after they've cooled completely and use the edge of your pan as a guide for trimming the domes using a long knife. <S> This trick tends to work pretty well for me, however sometimes I need to make a double batch of batter to get my cakes tall enough, depending on the pan. <S> I personally don't mind making the double batch since I use any excess batter for cupcakes and the cake scraps are my favorite part of the cake, but it may not be for everyone. <S> Hope this helps! <A> Alton Brown on the subject (from "The icing man commeth" Season 6 episode 15). <S> ... <S> in case the link goes down: His solution is to use a bow saw blade (or a long serrated knife) to cut and 2 yard pickets (or scrap pieces of wood) as a guide. <S> For what you would spend on all that, you can just get the cake leveler, but I do like the idea of using a guide of some sort. <A> Use toothpicks and a ruler to mark level points all around the cake by pushing the toothpicks about half the way in at the height you want. <S> Then use a serrated knife and cut from toothpick to toothpick. <S> I cut my cakes into 4 1 inch cakes per stack to put filling between and ended up with 3 5" stacks total and they were all perfectly level. <A> Turn it over, the bottom is level and once you turn it over the dome, now the bottom, will settle evenly. <A> If you want to eyeball it vs. use guides or measure, your best bet is to cut only about halfway across the cake. <S> Then turn the cake a 1/4 turn and cut halfway again. <S> Turn it 1/4 turn and cut it again. <S> 3 times normally does the trick. <S> By now the top will release. <S> If it's not loose, turn and cut again. <S> This method keeps you from dragging which creates rippled, uneven cuts. <S> Also, it is easy to eyeball where to start cutting. <S> It's the last half (if you cut all the way through) that you typically go off course. <A> Make sure the cake has cooled. <S> If the cake is frozen, let is thaw slightly. <S> Trim the uneven cake layer with a long serrated knife so it is even. <S> To slice one cake into two layers, start by tracing a line around the middle of the cake with a long serrated knife. <S> Then slowly rotate the cake while following that line with the knife and cut through the cake toward the center. <S> After a few rotations you will have sliced the cake in two. <S> Repeat the process with the additional cake layers. <S> To separate layers, 8-inches and above, carefully slide the top torted layer onto a cardboard cake round. <A> Use DIY cake strips (or you can buy them) to prevent the dome. <S> A little preparation = less effort + better result... I think? <S> DIY cake strips
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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).
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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 it up first and she had never heard of doing that. Does anyone ever cook with whole garlic cloves? My friend's parents are from Spain so perhaps in other countries this is a common way to include garlic in a recipe. <Q> From my experience and what I've seen, garlic cloves are often applied to soup in un-chopped glove. <S> Overtime, the boiling will release the garlic's sweet to the soup without melting itself into the liquid or dissolving into tidbits that attached to the ingredients. <S> I have also seen people pan fry the garlic gloves to golden brown before dumping them into the water. <S> I believe the purpose is to harden the outside of the garlic while getting more exotic flavor out of it. <S> Otherwise, I would chop/dice/smash garlic for dips and frying. <A> Garlic is best added at the time of frying chopped onions and before ginger paste in indian cooking. <S> The confidential handed down method is by crushing it with the flat of the knife and immediately putting in the hot oil of the seasoning. <S> Wiping off the knife by cutting an onion (to be used in the recipe) transfers the flavour to the onion and the bouquet is mmmm! <S> As to the number of cloves, it can be as per the given recipe, modified as per your preferred pungency level. <S> The release of the flavour and zing by crushing is more subtle and permeating. <S> In chopping and paste it is diminished. <S> I trust that you will catch the difference in your tastebuds and olfactory system. <A> Leaving them whole will keep them sweeter. <S> With garlic, the more you break down the cell walls (cut, grind, etc.) <S> the more the spicy/sharp/hot taste will come out. <S> For adding to soup, I generally just mash it a bit with the side of my knife to crack it a bit, and toss it in. <S> Total aside, but one of my favorite foods is a head of garlic, peeled, and baked in a small dish with olive oil, salt, and pepper - it's really sweet and goes wonderfully with some butter and french bread.
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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.
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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 while I visit with everyone before dinner, and then assemble the final dish an hour later? How long could I push the timing? Also should I leave the sauce in a heated environment, or just on the counter and then rewarm it? Will there be a noticeable drop in quality? <Q> You could make it beforehand, store it in the fridge, and warm it up in the microwave when you want it. <S> You'll only get problems if you add cream - then it may split. <S> It really is not worth the risks of having it sitting around. <S> The alternative is to have your roux prepared, and work the sauce up quickly. <A> At 150'F it should last quite awhile and the sauce should only reduce minimially depending on how long it is in there. <S> My guess would be that you could stow it away for 2 hours without a noticeable difference. <A> In my family, as a bechamel-based lasagne is always on our Christmas Eve menu, we just make a batch up that afternoon for anyone who wants to pour some extra over their lasagne, and keep it warm on the stove for about 2 hours while we deal with hors d' oeuvres and everyone showing up. <S> (the lasagne itself was assembled the day before). <S> We've never had a problem -- there's generally someone going through the kitchen every 10-15 min or so, to give it a stir, so it's not a big deal. <S> (the lasagne is the first course ...if you were trying to hold this for a second course, I guess it could be more or a problem, as you'd all be in the dining room) <S> I don't recall ever having problems with a skin forming with it <S> kept on the stove, but we generally thin it back to the right consistency right before serving <S> ( cold milk is fine, no need to keep another burner going ), as you don't know exactly how long it's going to be on the heat.
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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.
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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 "cup". <S> Methinks the cup in your recipe is a small coffee cup. <S> If you are using 80g (3oz) of butter, that will make a good scone recipe with about 225g (8oz) of flour and about 150ml (5 fl.oz) of milk. <S> I just weighed a 250mL cup of SR flour, it contained about 155g. <S> The cup in the recipe is a "not quite full" 5oz coffee cup according to my calculations. <S> There's your trouble ... too much flour and milk. <S> The fact that the adjusted amount of milk needed in proportion to the butter is very close to the customary ratios reinforces the points I have made. <S> Another clue is that the recipe says "makes 16". <S> If you get a lot more than the recipe says, that should ring an alarm bell. <A> The proportions on everything look correct (including the milk!) <S> EXCEPT that is a very small amount of butter for 3C flour. <S> There is also no sugar in that recipe--and even a very small amount of sugar will change the texture of the dough. <S> I personally would triple the amount of butter, add 2-3T sugar, and then re-try the recipe. <S> VERY cold butter will also help with a lighter finished baked scone. <S> As for the comment that the oven time is too hot and long---the temperature is good--but I would think the baking time would fall more in the range of 15-20 minutes, depending upon whether you are baking from frozen dough or freshly made scone dough. <S> A hot oven, as opposed to a moderate oven (350 degrees F--normal for cookies and cakes) is recommended for biscuits and scones. <S> A cake tester can be used to be certain that the center is fully baked. <S> good luck <S> --it always seems to take a little effort to find the scone recipe that you think is perfect!! <A> It's the handling of the dough. <S> Too much will yield hard scones. <S> Less is more. <S> Once dry and wet are mixed, that's enough. <S> It may feel a little sticky but leave it alone. <S> Let it rest for 10 minutes before shaping then bake. <A> More milk normally harden the scones.. <S> I prefer a little more butter and yoghurt since it worked for me fme for years now. <S> Once out from the oven cover with kitchen towel or so to help soften. <A> Add 1 tsp of baking powder into the dry ingredients. <S> Once baked,leave them to cool wrapped in a tea towel for soft scones.
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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.
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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 included a warning that the lemons, utensils, and jar must be completely dry or else the pickles will spoil quickly. Here is one example "Even a small drop of water makes this pickle spoil soon." This doesn't make sense to me for several reasons: There is, of course, already water in the fruit A tiny amount of water won't be enough to significantly dilute the acid or salt I have never seen such a warning in fermented pickles from other cultures Admittedly none of these recipes have come from an authoritative food chemist. They are all traditional recipes. Can water actually spoil fermented pickles or is this an Indian old wives tale? <Q> ANY amount of water on the jar or the ingredients does result in the formation of whitish fungus at the affected spot. <S> This will later turn black and the pickle will sour giving off a fermented smell. <S> The only exception is if that spot is well immersed in oil- <S> but no guarantee it is off!The "water" in the fruit, being juice, fights formation of fungus and mold. <S> I'd tried to cheat but the punishment by the pickle is heavy!! <S> -and <S> I am a cookaholic going on 60 years. <S> Note: This precaution applies especially to hot climates where the reaction is in hours and max in a couple of days--- hv observed it in u.s in Florida and California. <S> Try your bravery. <A> This sounds like an old wives' tale to me. <S> The chance of that happening has grown into a universal proscription against any water contacting the fruit. <S> I've seen and used fermented lemon recipes that put the lemons into a brine, rather than just covering them with dry salt. <S> The water is boiled to create the brine, so tiny organisms that were in the water should all be dead. <S> I have seen no mold or fungal growth when using these; the water itself can't be the issue. <S> I suggest science (or at least a reasonable facsimile thereof): sterilize some water by boiling and set up three batches, one with a sprinkling of the boiled water, one with tap or rain water, and one scrupulously dry. <A> The keeping qualities will be dependent on the combination of the salt/acidity of the product (preventing growth of some micro-organism) and the heat treatment that it and the packaging receives (removal of others). <S> However it is possible that if there is a small quantity of water introduced in a particular area of the product or packaging - for example condensing on a cold lid - it may interfere with this balance and lead to localised spoilage. <S> So the jars and lids should be clean and dried in the oven before use and filled while hot. <S> For what it's worth, my grandmother used to put a disc of greaseproof paper on top of her home-made jams to avoid condensation. <A> If the pickle is allowed to dry in hot climate uner sun light for a long period i.e., for more than 10 days , the growth of fungi can be avoided. <S> Rajan
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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).
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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 up with the gritty "rhubarb teeth" effect. I'm not sure if it's just me, or if my rhubarb weed plant just produces an unusually high concentration of oxalic acid, but it's annoying. I understand that drinking milk can exacerbate the effect, but the only milk I tend to consume along with my rhubarb is in the recipe itself (usually in the form of butter). I quite strongly dislike using margarine in any of my recipes so I would prefer not to make that replacement if I can avoid it. Are there any (other) methods or tricks I can use while cooking my rhubarb which will reduce the gritty teeth effect? <Q> Peel the rhubarb before cooking - you can strip off the outer skin from the stalks quite easily. <S> That helps. <S> EDIT: <S> My wife told me to explain why. <S> Because "garden Rhubarb" is not forced, the "gritty teeth sensation" components accumulate in the skin, and an authority on the subject (my mother) told me many (>50 <S> ) years ago that it was a good idea to peel it. <S> She also taught me that it was a good way to divert children - show them how to pick a tender stem and dip it in sugar, then eat it raw -and that the sugar sticks to the stem easier if you peel the skin off first. <S> My grandmother had a lot of mysterious ways with rhubarb, including using it in ginger beer instead of the usual lemon. <S> These are lost in time, but she always peeled it, whatever it was being used for, to avoid that sensation. <A> Rhubarb contains large amounts of oxalic acid. <S> The leaves contain most, so much that they are poisonous. <S> The stuff is so acidic, you can use it to clean metal. <S> Oxalic acid reacts with calcium forming insoluble calcium oxalate. <S> Probably it takes some calcium out of your teeth. <S> When I cook rhubarb, I always add a few powdered calcium tablets. <A> klypos provided a great explanation and solution, but if you still have the problem and still think the butter (dairy) in the recipe might be exacerbating it, maybe try coconut milk instead of cow's milk? <S> I haven't tried it with rhubarb specifically, but have used it in a few cooked dishes lately and it seems to work great. <S> And that's from the perspective of someone who detests the taste of pretty much anything dairy after it's been heated up, melted, etc., <S> (hence the attempts to use coconut milk).
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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.
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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 changes the taste slightly (and makes the smoothie "stickier"). What are other natural sweeteners to try, preferably that don't make a big difference to taste? <Q> You could try agave nectar -- but I'm not sure if it will be that much of an improvement over honey. <S> A tiny pinch of salt might also help make the smoothie taste sweeter . <S> Usually though, if I want my smoothies to be sweeter <S> I just add more juice or fruit (e.g. ripe berries, peaches etc). <A> Maple syrup is great in smoothies! <S> You only need maybe a tablespoon-full or so and at that amount the taste isn't overpowering or anything. <A> The very act of sweetening it will change the taste. <S> That's really the point. <S> However, if you like the taste of the smoothie sweetened with cane sugar, but are looking to ditch the cane sugar, there are three things you can try: <S> It isn't as sweet as cane sugar, but it won't alter the taste of your smoothie in any other way. <S> Stevia is quite different. <S> Gram-for-gram, stevia is much sweeter than cane sugar. <S> It also has a very slight aftertaste for some people, but nowhere near as pronounced as with something like aspartame. <S> There is also suggestions your body doesn't even process it as sugar. <S> One other trick that I'm sure you won't have thought of is to add a little dairy cream. <S> However, this only really works if you've cut right back on your fructose intake already (cane sugar and HFCS). <S> The reason it works is because your taste has, by then, been resensitised to genuinely natural sweetness. <A> frozen apple juice concentrate works well with a lot of flavors. <S> Thawed keeps at least a week in the fridge. <S> Using up the last of a jam jar's sticky residue by shaking some juice/milk around, sweetens a smoothy with -yes, sugar- a bit extra flavor. <A> If you want your smoothie sweeter, just add a half a banana. <A> When you have a bunch of bananas go overripe, peel them, cut them into pieces, put them in a freezer bag and freeze them -- then use them in your smoothies.
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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.
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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 timing off? 350F seems a little low. I'm not sure if it's visible from the below picture but still. <Q> They're definitely under cooked. <S> The recipe calls for a 10 minute bake at 350 degrees -- that's seems short. <S> You want to pull them when the edges are darker brown, which probably would have taken another 4-8 minutes. <S> Before I got a new oven, I'd have that same problem when I baked cookies. <S> I fixed that by starting the cookies on a lower rack (one or two slots from the bottom) and moving them halfway through to a higher rack (one or two slots from the top). <S> Letting the cookies cool on the pan also helps set them hold together better. <S> EDIT: <S> As for the texture -- you aren't going to get a crunchy cookie from this recipe. <S> This recipe is for a slightly chewy cookie with crisp edges. <A> Here are a few things that may really help: Do not completely melt the butter. <S> Add butter to the mixer first. <S> Let the mixer whip the butter til it gets slightly creamy then add other wet ingredients. <S> Add eggs 1 at a time. <S> For the eggs-the omega 3 eggs seem to be a bit fuller <S> I dont know. <S> And this could give the recipe more moisture and turn the cookies into a cake like texture. <S> Try just regular eggs. <S> It's ok to use the whisk like attachment on the mixer when mixing the wet ingredients. <S> Maybe switching to the cookie attachment or the dough hook once you start adding the dry ingredients to the mixture. <S> If you dont have the dough hook or cookie attachment. <S> Just use a fork and start to fold the dry ingredients into the mixer and keep folding and lightly stirring with the fork. <S> Also check and make sure you are using all purpose flour for your cookie recipe. <S> The tollhouse recipe calls out baking soda instead of baking powder. <S> Also something to keep in mind. <A> Leaving the mix with butter lumps will lead to spongy, cake-y cookies. :( <A> I have been baking this recepie for years! <S> There is a post on there that tells you to increase the baking soda to 2 tsp. <S> (I cut the recipe down to 36 cookies too) and 2 Tablespoons (yes tablespoons) vanilla. <S> I bake at 330 for 12 min. <S> They turn out amazing!! <A> I know I’m years late, but this is also for other people having the same problem. <S> If this is happening despite the correct temperature, time, ingredients, and instructions, it’s probably <S> your oven. <S> Same thing happened to me literally thirty minutes ago. <S> I recommend (if you don’t want to buy an oven with the “turbo” option) baking in a toaster with the turbo mode.
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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 fast enough either. Allow it to just soften to the point where you can mash it with a fork.
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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 out, as that might get expensive. Is there a way to taste a variety of beverages without breaking the bank or sampling off friends' drinks all the time? <Q> As far as beer goes: Many brewpubs will offer a sampler (or flight) of beer that includes small (few oz) glasses of many of their beers from IPA to stouts and wheat beers. <S> You get a few sips of each beer for the price of a pint (or so) and you can determine what you like or don't like. <S> I went to a place offering habanero beer, and definitely wanted a sip before buying a pint. <S> It's not always advertised but worth asking if you have an interested in something in particular. <S> For wine: Many places that sell wine also offer tastings on occasion, also wineries generally have tastings if there are any in your area. <S> Wine stores usually will have a red and a white available during tastings and the person in charge of the tasting can recommend what kind of food to pair it with. <S> Tastings are a great way to get to know what kind of wine <S> you like! <S> For liquors: Finding a local distillery can be tricky if there are none where you live, but I'm lucky to know of a few near me that have tastings for a small fee. <S> A caveat, though, liquor can be hard to drink for some without being mixed with some sort of mixer (juice, soda, etc). <S> So just keep that in mind, when you sip some gin, you may enjoy it mixed with tonic even though you dislike it on its own. <A> If you are not keen on the taste of alcohol, I would start with cocktails. <S> Go to a good cocktail bar (ask for recommendations from friends or websearch), take the list and pick drinks that are mixed with things you like. <S> Make a night of it! <S> Try and go with a few friends and all order different things. <S> If the bar tender is good he will help you out with good selections etc. <S> As for beer - Lemontwist has a good idea. <S> Any good Ale pub here in the UK will offer you a sample before you buy. <S> Also many brewers also produce a "variety box" which contains 1 or 2 bottles of approx 6 different beers (usually 9-12 bottles total). <S> Wine - Lemontwists idea is again a good one. <S> But wine is probably the toughest thing to try, trying the same wine with certain foods, at certain temperatures or having breathed a different amount will greatly affect it. <S> I'd either try the systematic (pick a price point, buy a glass of wine, note its details and your rating, lather rinse repeat ( <S> Im sure there is an app for that)), or just go for luck - pick at random and try and remember the ones you like. <A> Find a local bar with a cheap happy hour and get friendly with the bartender. <S> If they're any good, they should be well-equipped to help you find a drink you'll love. <S> Side note: I was going to suggest myopenbar on the off chance you lived in NYC, but it looks like they just recently closed up shop :/
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Also, sometimes brewpubs offer samples of their beers if you ask.
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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 starches to help create the texture. <S> This is related to why some recipes require castor sugar (i.e. very fine crystals) and others do not. <S> One solution you could experiment with is changing the sugar. <S> Dextrose is noticeably less sweet than cane sugar, for instance, for the same quantity. <A> Sugar works as a tenderizing agent in baked goods. <S> Since water loves sugar, they bind together, adding a bit of moisture. <S> It's probably ok to reduce the sugar by 1/3 without seriously affecting the end product. <S> You may need to add a little more fat (as a tenderizer). <A> Sugar will make your cookies more crunchy. <S> If you add less sugar, they will be more crumbly and dry.
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I suggest experimenting with your recipe, reducing the sugar a little at a time until you come up with an acceptable end product.
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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 some quick Googling and determined that white fish tend to be the easiest on the palate. Why is it that white flaky fish like sole, halibut, and haddock have the least "fishy" taste? Is there a scale relating color and texture to that of "fishy" taste? Is there a more appropriate term to describe "fishy"? <Q> Kudos to your wife for giving it another shot! <S> Let me start with what I feel is the most important part of my answer: find a good fish monger and make friends. <S> If the supermarket is the best you can find, so be it, but learn the name of the person behind the counter, ask about the fish, be interested. <S> Ask what's just in, ask what's fresh. <S> If the fish is frozen at sea, ask if you can get some from the freezer instead of the stock in the case that's been thawed and sitting all day. <S> Ask to touch and smell the fish. <S> Look at the stock - do the whole fish have clear eyes? <S> Does it smell like a dumpster? <S> Getting the freshest, best fish will help you and your wife enjoy it more. <S> Some good suggestions here on shopping for fish. <S> Now, on to your bullet points. <S> Fish should never smell or taste "fishy". <S> Fishy smelling fish is a sign of bad fish. <S> I find that a lot of my friends who say they don't like fish have had experiences with poorly handled or old fish. <S> Fish must be fresh (or frozen at sea and handled properly afterward) to be good. <S> I've stopped ordering fish in restaurants unless it specializes in fish (and I don't mean Red Lobster) or is well known for their freshness. <S> That said, some fish is certainly more strongly flavored than others. <S> I found this nice chart here with a few varieties of mildly flavored fish. <S> I do agree that flaky, white-fleshed fish is generally the mildest. <S> Flatfish, like sole or flounder tend to be consistently mild. <S> Tilapia has become an extremely popular fish lately. <S> However if you do find a good fish monger, talk to him about it and you should be able to find plenty of interesting venues: monkfish has been called the poor man's lobster, and I had some arctic char the other night that knocked my socks off. <S> As for why white fish tends to be less strongly flavored than meatier fishes, I can't really answer authoritatively. <A> Fishy is a good word for it. <S> JoeFish's answer about freshness, etc. is excellent and my answer is intended to suppliment it. <S> Darker-fleshed fish, including salmon and tuna, have much higher fat content in their flesh. <S> This fat content adds a great deal of flavor, as well as vitamins and other nutrients. <S> However, this fat also causes these fish to spoil faster than non-fatty "white" fish such as halibut, cod, and "snapper". <S> Fish in the herring family, such as mackerel, pilchards, sardines and any of the miscellaneous small fish which go under the name "anchovies", are very fatty indeed (up to 30% by weight), so much so they are called "oily fish". <S> While this makes these fish very nutritious and tasty when fresh, it also causes them to spoil very rapidly and become "fishy". <S> They also freeze poorly, decomposing rapidly when thawed. <S> For example, I won't buy sardines which were caught more than 36 hours ago, and cook them the day I buy them. <S> For this reason, I don't recommend buying fresh sardines or mackerel ever if you live inland. <S> Even if they are fresh, oily fish have a stronger, more assertive flavor than other fish. <S> People who are not that keen on fish generally dislike them. <A> It seems like most of the answers didn't seem to really address the root of the question - what makes some fish stronger vs milder when it's not an issue of freshness - the fish with a higher oil/fat content have a stronger "fish" flavor to them. <S> So, for instance, if you look at a list of fish that have the highest/healthiest amounts of Omega-3 oils, they will also tend to be stronger-flavored fish. <A> I've always been told that a fishy flavor to fish is due to what a fish eats, and that typically bottom feeders are the fishiest. <S> It doesn't seem to be perfect, but it's often correct. <S> For instance, catfish is a fishy fish. <S> Overall, you'll be much better off eating lake fish than ocean fish. <S> I'm not a big fan of fishy fish either, and some of the fish I like are yellow lake perch, bluegill, flounder, tilapia, cod, whitefish, and salmon (among others). <S> Yellow Lake Perch is my all-time favorite. <A> I grew up in a fishing community in the province of Newfoundland on Canada's east coast and later in life I was a commercial fisherman for National Sea Products which is best known as Highliner Seafoods. <S> I have also fished on smaller boats called inshore fishing and from my experience the darker the fish the oilier it is and therefore the stronger it tastes.
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My guess would be that meatier fishes tend to be more oily and fatty, which equals more/stronger flavor.
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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 remedy for this? Note that it occurs even if the chocolate is kept cold. <Q> This is likely due to capillary action drawing the syrup up the tube from the bottle - viscous syrup + a narrow tube = strong capillary action. <S> Since it's one of those pesky laws of nature, there's not a lot you can do about it. <S> Or you could transfer it to a container with a tap attached (like a keg) rather than a pump, but that prevents you from using measured doses. <S> Finally, by the looks of it, the nozzle on the bottle might rotate, so you might also try turning that to point upwards and hope gravity keeps the syrup in place. <S> Failing that, the only other alternative would be to keep a drip tray underneath the pump to catch the syrup, then replace it in the bottle, but I imagine that has food safety implications, not to mention being a PITA. <A> We had the same problem and it turned our to be due to the temperature changes in the fridge. <S> The expansion/contraction cycle of the syrup made it drip. <S> Does your sauce require refrigeration? <S> If not, try leaving it at room temperature (which doesn't change as much as most fridges). <S> We used a "min/max" memory thermometer for a few days and found that the temp in the fridge varied from 30 to 52 degrees (F). <S> While the internal temp of most food is OK at that range (it apparently didn't spend much time at those extremes), the change was making the sauce leak out of the pump. <S> This stopped happening with our new refrigeration unit. <A> Try loosening the lid to let out any trapped air in the bottle. <S> It may be pressurizing for some reason. <A> Grab a thermometer and measure the temperature to see if it's above the recommended storage temp. <S> Is it near steam or other heat? <S> If so, move it.
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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.
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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 this once, removed the seasoning, then had to re-season the pan. For my second attempt I used electrolysis to completely reset the skillet.) Should I just leave some of residue, including the brown bits of bacon that are stuck on, add a thin layer of oil and toss it back in the oven EDIT: My thought on tossing it in the oven again with a new layer is that what bits are on the pan from bacon are just going to carbonize, which I've read is part of the idea of seasoning. <Q> All my attempts to "clean and repair" a sticky-seasoning layer have ended badly as well. <S> I know who already snickers in the background, but my opinion is: start clean. <S> Give the pan a lye bath and a good scrub, then reseason with a better seasoning. <S> " <S> The new hotness" of flaxseed oil goes back to the fact that it doesn't go rancid easily, <S> without heat it just dries out making a film which can protect things like wood. <S> I bought into it, and seasoned a pan with it, and wondered why all my seasoning tries were unsucessful (I stripped and reseasoned 3 times, I think). <S> I came to blame it on the smooth forged iron. <S> Then I got Cookwise and read the chapter on fats. <S> And surprise, what does it say? <S> That PUFA stick to everything around. <S> (Makes sense, if you stop to think about it - those unsaturated bonds are unstable, they itch to break apart). <S> So, when I got my next iron pan, I seasoned it with three (very thin) layers of flaxseed oil (for a solid base which will stick to the pan and the finishing layer) and then two layers of lard. <S> After the oven, I heated it from brown to almost-black on the stove (empty). <S> This seasoning turned out perfect. <S> I made crepes on it, re-oiling once every 7-8 crepes only (no fat in the batter). <S> The pan released them like a charm. <S> The old flaxseed-seasoned pan still sits around with some carbonized matter burnt onto the seasoning, and waits for a lye-flaxseed-lard session. <S> Of course, I would still take some caution with new seasoning and oil well the first few applications (I only tried the crepes after I noticed that less problematic items work great). <S> And if you tend to often fry with the fashinably-healthy nonsaturated vegetable oils, don't heat them too much, else they could bake in a sticky-seasoning layer onto the pan. <S> In the worst case, if you do get sticky-oil (but not carbon) buildup, try adding a new lard layer before you strip-and-reseason. <A> You don't just season a cast iron pan once. <S> It is a cumulative process that requires many applications, and cooking in it will usually undo some of that work. <S> You want to get all the food bits out of the pan, and season it again. <S> Don't think you have to strip all the seasoning and start again. <S> And turn the heat down when you're cooking your bacon. <A> I'm definitely not in favor of starting over. <S> As Sean Hart mentioned, seasoning is a cumulative process. <S> What I would do is put a little water in the pan (maybe 1/4 inch) and bring that to a boil. <S> Make sure the whole bottom of the pan is bubbling (add water if you need to-- <S> don't boil it dry). <S> Once you've got it all boiling, remove from heat and immediately scrub. <S> I recommend a stiff natural bristle brush so you don't risk melting, but any brush that won't melt should do (don't resort to scrubbing with metal). <S> The boiling should have loosened things enough to scrub off the burned on material.
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You should get it clean, and continue to season the pan.
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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 I could make Giordano's style pizza at home. There are really only two things I need to accomplish this, the CRUST and the sauce (part 2). How do you make a deep dish pizza crust that will mimic Giordano's? The crust at Giordano's is in (what I would call) the 'hand tossed' thickness, but when baked is 'substantial enough' to hold up the (considerable weight) of the pizza but is not 'too crispy'. It browns up nicely on the outside and on the top layer (is this possibly a 'different crust') it bakes thoroughly while inside the pizza. ( possible 'technique' sidebar: should the pizza be partially baked before the top most layers of sauce and cheese are added? ). When I have tried to make this style of pizza at home the crust has either failed to bake through, when burnt on the outside it isn't 'done' (too doughy) on the inside. (note: this 'recipe request' falls under the " restaurant mimicry " rule for Seasoned Advice) <Q> Unlike Neopolitan pizza crust, Chicago pizza crust is made with a heavy, relatively low-moisture dough with a LOT of oil (or, in some cases, butter) in it. <S> These crusts are not blind-baked in any way; instead, they depend on the long cooking time (45min) and the high oil content to become crunchy despite being buried in toppings. <S> If the frozen one doesn't take that long, it's probably because they're par-baking it before they ship it. <S> Having had Giordiano's pizza at the restaurant, the crust seemed to me to be typical for a chicago pizza crust, so try a general recipe and then tinker with it if it doesn't seem quite right. <S> (you can get it from Cooksillustred.com with a fee; there's also a video). <S> Other internet resources: <S> Discussion of the recipe for crust and sauce for Gino's East Food.com Chicago Crust recipe <A> Use LOTS of oil (usually corn oil) and a very short knead time (under 2 minutes). <S> Giordano's runs their dough through a sheeter, resulting in a thin piece of dough that is draped into the pan. <S> The tomato sauce is made with 6-in-1 ground tomatoes and the cheese is made by Stella. <S> They do not par-bake, but at home, it helps a lot to do so. <A> Chicago thick crust is unique because of the texture and the flavor that people mistake for corn flour or cornmeal. <S> There's neither... really. <S> There are two secrets. <S> 1) <S> the ferment, and 2) corn oil in the dough. <S> When thinking leavening, think sourdough. <S> The funkier that starter is, the better the pizza will taste and feel. <S> If possible, let the dough sit in the fridge for a few days. <S> It won't go bad if you make sure it stays wrapped (watch for blowouts) <S> Use enough water to get thr yeast going, and then use CORN oil in thr mixer until the dough comes together. <S> Unlike traditional pizza, you're not depending on high gluten development... <S> it will pull just fine with the added oil. <S> Roll <S> it thin and press it into a well oiled pan. <S> Nothing worse than bready pan pizza. <S> Bottom rack. <S> 425 degrees. <S> About 40 min. <S> When you think it's done, poke a knife or fork to the bottom. <S> If you don't have to push through the crust to get to the pan, its not done, yet. <S> If you nerd to save an underdone bottom, crisp it up in a pan on the stovetop.
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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
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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 success, and it clearly mauls cheeses... I can't figure out what it's for! <Q> As you mentioned, a lot of what you want to grate or zest gets stuck between the puckers and it clogs easily. <S> I would really recommend getting a micro plane as it gives the same fine result without becoming clogged. <A> I use it for hard cheeses such as Parmesan and Romano. <S> It grates it quite fine for things like pasta. <A> This side is ideal for zesting and fine grating of hard items (ginger is my regular task for this) and can be used much more cleanly and easily with the addition of cling wrap. <S> To use, you pull cling wrap around that side, then grate; you will be able to collect the result much more cleanly and completely by just peeling away the cling wrap. <S> A micro-plane grater is good, but this method will work in a pinch. <A> AS others have said its for grating hard things very finely, but not just cheese! <S> personally I use mine most for grating nutmeg. <A> I use the star side of the grater to grate sweet potatoes to make a sweet potato pudding. <S> However, it must be the star side with the larger holes, 7 across the top and bottom and 15 along both sides. <S> I'm 64 yeas old, and its an old recipe from my father.
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It is designed for the likes of hard cheeses, nutmeg, or zesting lemon and orange skin.
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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 expect my cheese to retain its flavor? <Q> If it's high quality, store it in the refrigerator in an air-tight container and try to use it as quickly as possible so you can enjoy it while it's fresh. <S> There are always excuses to use loads of parmesan: cheese plates, pasta dinners, fondue, scones, grilled cheese sandwiches, etc. <S> It should last for 3-4 months in a sealed container in the fridge. <S> As time goes on it will get drier, but that's to be expected. <S> If you can't eat it in time, consider giving some away to a friend. <S> If you wanted, you could freeze it as well, but I would only use it for baking or melting once thawed as some flavor and a lot of texture will be lost. <A> Fresh parmesan.... <S> hmm : ) <S> Parmesan is typically aged 6 months to 2 years... <S> it is aged with no special covering or container, it forms what is called a natural rind. <S> DO NOT wet it, this may lead to spoilage... <S> do not leave it exposed to the elements. <S> Pretty simple... <S> I make artisan cheeses. <A> You could wrap it into cheese paper (like http://www.amazon.com/Formaticum-Cheese-Paper-Adhesive-Package/dp/B002I47P40 ) and store it in the fridge. <A> I strongly disagree with the idea of storing it in an airtight container and using it quickly. <S> I assume people suggest using it quickly because in an air-tight container you'll have condensed water in the box which will make your cheese go bad. <S> I recommend to put it in a box and put the top on, but leave the top open a little bit (or use a box that lets air through; that would be even better). <S> With that, most excessive humidity will leave the box, without creating too much condensed water inside and without drying the cheese too fast. <S> With this method I can keep my Parmesan for at least 3 weeks. <S> Cheese paper might be a good idea also. <S> But not in airtight containers - since you'll definitely have humidity leaving your cheese. <S> (This applies to a piece of Parmesan, not pre-grated Parmesan.) <A> What we would always do at home would be to wrap it in paper towel and then put it in a plastic bag in the fridge. <S> This will prevent it to dry too much, and the paper will absorbe any moisture forming on the surface. <S> The paper should be changed every now and then to avoid mold growing on the cheese. <S> If mold grows on the cheese just remove the "moldy spot" and you'll be fine. <A> Per Marcella Hazan, author of the wonderful "Essentials of Italian Cooking" - Wrap it tightly in wax paper, then in heavy-duty aluminum foil, being careful not to poke the foil. <S> Store on the bottom shelf of your refrigerator. <S> Works perfectly. <A> Smear butter to prevent drying. <S> I have also experimented freezing parmesan. <S> It does dry out a bit but still could be used in hot dishes like pasta. <A> Coming from Italian origin. <S> I remember my grandmother and aunties in Italy leaving the block of Parmesan in the large round Parmesan grater that everyone seemed to have <S> and that's where it stayed, in amongst the grated cheese. <S> Because the lid has hundreds of small holes in it, the cheese would eventually dry out. <S> However, this doesn't spoil the cheese as it's perfect to grate even when the cheese has dried hard. <S> I never saw moulding or spoiling. <S> I have seen Parmesan go green when stored in the fridge in plastic. <S> But, don't throw it out just remove any mould <S> and away you go. <S> Good Parmesan, Regianno, is matured for 2 years in cellars and doesn't need a fridge. <S> Just a container with a breathable lid in a cool cupboard is best I find. <S> We don't give it time to go off anyway, that would be so wrong.!! <A> Wrap it in a clean, damp kitchen towel, then in foil. <S> It will store well for a long time, without losing any of its texture or nutty flavor. <S> This will allow the cheese to breathe. <S> Change the towel every time you use the cheese to prevent any possible cross-contamination. <A> While on a visit to a Parmesan cheese factory in Italy, we were advised to wrap the cheese in a clean teatowel and keep it in the fridge. <S> (by the way, dry rind pieces can be added to soups or stews to enrich the flavour.) <A> Were I live as we have. <S> Dip twice in melted bees wax. <S> Store in a cool place. <S> Or dip in wax. <S> It can be put in jars of salt sea water. <S> Then stored in a cool place. <S> Bees wax seems to work best. <S> I have found that for just a week wrap in plastic bags. <S> Thin ones like you get at store. <S> Put in fridge. <S> This is 3rd world tropics. <S> I like the idea in a jar with bread. <S> Going to try that. <A> Put it in a jar with a piece of bread...works every time and its lasts a long time.
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To store it, once it has been cut is very simple: place it in as airtight a container as possible and refrigerate.
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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 burnt sugar. I hold the torch so the flame ends just above the sugar, and I move the flame around constantly. What I end up with is sugar that isn't totally melted into a nice layer, but is still granular but somewhat stuck together. The texture isn't right at all - I want that smooth layer of sugar. What am I doing wrong? <Q> The technique for creating a proper layer of melted sugar on your creme brulee involves three important elements: After you add the sugar, gently swirl the ramekin to create smooth layer of sugar. <S> You don't want it too clump or be uneven. <S> Hold and rotate the ramekin to cause the melting sugar to flow around the cup and form an even layer. <S> Your goal is to distribute the heat, and sugar, evenly and smoothly around the top of your custard. <S> The technique to use is easier to pick this up by seeing it rather than reading about it. <S> Alton Brown did a segment on Creme Brulee on Good Eats <S> where he demonstrates the technique. <S> (if the link fails, you can Google "Alton Brown Creme Brulee on You Tube") <A> A few tips follow that may apply in your case: Before baking the brulees, use the torch on any bubbles formed in the liquid custard so that uneven patches don't become baked-in. <S> Use fine grained (caster) sugar so that any unmelted crystals will be less noticeable. <S> Swirl the sugar around in the ramekin <S> and then get rid of excess sugar by tossing it onto a tray. <S> This way you only have a very thin layer of sugar crystals to melt. <S> Brown the sugar in two passes of the flame to avoid overcooking the top of the custard. <S> The first pass should only melt the sugar, brown it on the second pass. <S> Use the tip of the light blue part of the flame for browning (at least this is the case when you are using the smaller brulee torch). <S> Sweep back and forth as if mowing a lawn. <A> I've caramelised thousands of creme brulees and I find that these points will help you. <S> 1) Dry your custard surface of water/condensation 2) <S> Use caster/ demerara sugar that is dry (not clumpy from moisture/humidity) 3) <S> Put a spoonful of sugar in the middle; swirl ramekin or you can turn the ramekin in your hand and tap the side with your finger. <S> You want an even layer of sugar 4) <S> Before you use a torch, it is important to understand the following concept. <S> : Familiarise yourself with how water boils ; the point where it turns from liquid to gas. <S> In the same way, Sugar will melt from the heat of the torch. <S> At the point there are bubbles, it is the point before it burns. <S> (Ie - Water to gas) <S> 5) <S> With a blowtorch, what i feel works best is to use the hottest/strongest flame and to hit the sugar as close to the surface as possible. <S> With reference to point 4, you take away the heat when your caramel starts bubbling. <S> As that is the furthest point u can take your sugar before it becoming totally burnt. <S> 6) <S> Moving the torch in a circular motion, you should end up with a fabulous caramelised sugar crust that cracks. <S> ( And yes. <S> it only cracks when the top has cooled down <S> adequately - Patience is difficult at this time <S> but oh so worth it when u crack through into an amazing lush custard) <S> 7) Time is of essence as too much heat for too long will heat up the custard beneath. <S> You want it to be slightly warm on the caramel layer and a cool custard. <S> Enjoy folks! <A> Use powdered sugar/ icing sugar dust lightly using a sieve and build layers of golden crunchy caramel
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Gently 'kiss' the sugar with the tip of the flame, moving the flame around to heat evenly, just until the sugar starts to flow.
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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 for sweet potato fries? <Q> I have the Progressive International Jumbo Potato Cutter <S> and it works well for sweet potato fries. <S> The product spec for them lists "Yams" which are sometimes what sweet potatoes are called in the U.S. (technically, yes, yams are different but real yams are not often available in the U.S.). <S> The LEM Products Commercial French Fry Cutter specifically lists sweet potatoes: <S> Makes French fries, sweet potato fries, zucchini sticks and other favorites <A> they are harder on the blade <S> but it does a fine job. <S> www.ribbonfries.biz <A> You can improve the operation of the sweet potato cutter by microwaving the potato for about a minute and cutting off the ends to square it up against the blade. <S> And don't try to cut with one push. <S> Rather a series of less forceful pushes pressuring the potato a little bit at a time. <S> Don't be afraid to use PAM on the blades to reduce friction. <S> Good luck. <A> Most varieties of sweet potato will not successfully chip, or hold together during the cooking process when chipped into the traditional square rod shape. <S> Sweet potato turns mushy very quickly during the cooking process, and may also go very chewy if even slightly over cooked Commercial sweet potato chips have been carefully selected and pre-cooked to hold shape and maintain strength for the a quick hot oil fry finish. <S> Frozen sweet potato chips are generally intended for cooking in the oven <S> I would suggest you experiment with different sized discs cut from the width of the sweet potato. <S> Using an adjustable depth Mandoline will help with this
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Ziggy's Potato Cutters will handle sweet potatoes...
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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 have. (I asked this question Cored tomatoes measured before or after coring? assuming that that first video was the correct way to core a tomato). Now I think that maybe that first video was deceptive--other videos suggest that the core is just the tough part right near the stem. I assume that there may be a good reason to core a tomato both ways, for different recipes, but if a recipe just calls for coring a tomato and doesn't specify further, is there a consensus on what part is meant, the part by the stem, or the entire interior? <Q> The coring of tomatoes has a lot more to do with tradition than any sound foundations; the seeds in tomatoes can be bitter (and of course will ruin the texture of a smooth gazpacho) but the pulp surrounding them that is also discarded is rich in umami containing compounds: http://www.guardian.co.uk/lifeandstyle/wordofmouth/2007/oct/23/hestonblumenthalstomatosauc <S> It proves something many cooks already knew or suspected - that the jelly around the pips of tomatoes contains most of the tomato's flavour. <S> This is not so important for us home cooks - we tend to leave the seeds in the final dish we are preparing; but in the professional kitchen, the seeds are often discarded for the sake of appearance and presentation. <S> The title of Heston's paper that recently appeared in the Journal of Agricultural and Food Chemistry is Differences in Glutamic Acid and 5'- Ribonucleotide Contents between Flesh and Pulp of Tomatoes and the Relationship with Umami Taste (with co-authors <S> Maria-Jose Oruna-Concha, Lisa Methven, Christopher Young and Donald S. Mottram from the University of Reading). <S> The paper's abstract cites the difference in taste we've all observed "between the outer flesh and the inner pulp of tomatoes," and the fact that "the pulp, which contains the seeds, had more umami taste." <S> Umami, discovered by Ikeda in 1909, is the fifth taste, the meaty, broth-like or savoury taste that is now accepted as an addition to the traditional sweet, bitter, salty and sour gustatory sensations. <S> The paper shows that the inner pulp of the tomato contains up to 11 times the concentration of compounds associated with the umami taste as does the other flesh. <S> This was determined experimentally, subjecting many different varieties of tomato to both chemical analysis and to sensory evaluation by a panel of human beings, who wore noseclips "to evaluate taste attributes" and took them off "to assess all other attributes." <S> And just to make sure they weren't prejudiced by visual clues (such as the deeper red of some tomatoes) all the tests were done under red lighting. <A> Especially regarding tomatoes, there can be some discrepancies on what coring means. <S> In some cases, they mean to just scoop out the stem and the tough white bit under it, and in others they mean to remove the whole central bit with seeds. <S> In my experience "cored" usually means just removing the stem and white bit, <S> whereas "cored and seeded" means removing the stem along with the seeds and central part. <S> This is just a rule of thumb, as recipe authors may vary on their usage. <A> You only use the external "walls" of the tomato, which have a much more uniform texture and taste. <S> It is not imperative to core tomatoes. <S> I almost never do it. <S> I eat the pulp, seeds and skin of raw tomatoes (e.g. in a salad) as well as tomatoes intended for cooking. <S> This is what you saw in the later videos. <S> Even when the whole tomato is used, people usually remove the green part just under the stem, because it is very tough and has a strong taste. <S> However, this is not called "coring", and results in a different texture than a cored tomato. <S> If you don't want to throw away half the tomato, you can just choose a recipe which uses whole tomatoes as opposed to cored ones. <S> I wouldn't recommend to make substitutions if you are new to cooking, this is more of an intermediate skill. <S> Instead of just trying your current recipe with whole tomatoes, look around for another one which doesn't specify coring, there are lots of them. <A> and then there are those who view "Coring' as removing the stem and green/white part under the stem... <S> http://www.myrecipes.com/how-to/video/coring-tomato-10000001847232/
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"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.
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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 layered with sauce and cheese and baked. It's the flour and breadcrumbs that I'm going to need to cope with here. I recognize that there's not necessarily one universal GF substitute for flour, but it doesn't strike me that this is so highly featured in this case that it will make a huge difference. I could probably omit it altogether, or use an on-hand substitute, like cornstarch. The breadcrumbs, on the other hand, are quite a vital part of this dish. I use panko breadcrumbs to give my eggplant an extra-crispy crunch. I've seen "breadcrumbs" make from corn tortillas used as a GF substitute, but the corn strikes me as stylistically opposed to my intent here. I've also heard of "thinner" coatings, like cornstarch or rice flour, but this again fails to capture the nature of a breadcrumb. Gluten does not strike me as a particularly vital element of a breadcrumb. It is quite unlike, say, a bagel, which is founded on the properties of gluten. But theoretically, I suppose you could make a breadcrumb out of gluten-free ingredients. So what are my options? <Q> There are a number of rice-based bread crumb replacements, but my experience with them is that they are more like rice sand than bread crumbs. <S> You can try making you own from other gluten free products like waffles or maybe puffed rice cereal. <A> This perhaps depends on where you live, but normally, you can buy gluten-free breadcrumbs in some stores. <A> I'm not the best cook to be answering these type of questions, but I have come up with a "breadcrumb" substitute that my family is quite happy with. <S> I take the frozen udi"s <S> sandwich bread and toast it, then crumble. <S> I guess any prepared bread with brown rice flour would give the same result! <A> Gram flour <S> (Chickpea/Garbanzo/Besan) contains no gluten, and can easily be cooked into light, fluffy pancakes/tortillas . <S> Let the cakes dry, crumble them, and you have perfectly serviceable, gluten free, crumbs. <S> Indian markets usually carry bags of besan for a reasonable price. <A> It is not easy to find, but chestnut flour can be used for most gluten free purposes without messing around with mixtures of several flours. <S> Chestnuts are a very traditional crop in Sardinia, and they are used to make bread there, so using chestnut flour is in keeping with the Italian spirit of the dish. <S> Sorry, another answer where you have to start from scratch to make everything. <A> Finely crushed pork rinds <S> (yes, the bag from the snack aisle) make an excellent coating for pan-fried fish and chicken, and a decent substitute for bread crumbs in meatloaf. <S> I haven't specifically tried them on eggplant, though. <A> I don't actually know, but my gluten sensitive relatives baked cookies made from white beans. <S> They really tasted like "real" cookies. <S> I guess you could use those cookie crumbs. <A> In the future try crushing cornflakes; they make a fab substitute, even better if mixed with Parmesan. <A> I use a pre-cooked white corn meal product by PAN but other brands will work too. <S> This must be pre-cooked cornmeal which comes in yellow or while and has a fine texture unlike regular cornmeal. <S> Being pre-cooked is has almost no corn taste unlike regular corn meal and is more tender when cooked with as well. <S> This product is also know as "Harina De Maiz Blanco Precocida" in mexican stores and is commonly used to make Arepas that are a light, moist biscuit type of mexican bread when mixed with water and cooked. <S> The P.A.N. product does give a statement that there may be "traces" of wheat and/or oat in their product most likely from processing wheat before switching to corn but <S> a trace should not hurt anyone that is gluten intolerant. <S> So far I have had no complaints from anyone that I have used this for as a flour replacement. <S> The quantity as a replacement for a coating would be the same as a flour getting as much to stick as possible. <S> I use a 2nd coat in place of bread crumbs before frying and it is crispy and golden. <A> It is simple to use polenta as a substitute for breadcrumbs, it makes a lovely parmigiana or schnitzel. <A> You can use polenta, but there is a lot of confusion over what polenta actually is, or means in a given context. <S> In this case I am not referring to the solid block of ready cooked stuff that you slice up and fry, but loose grains that you would use to make a thick porridge to cool into a solid block. <S> Sometimes it is sold as cornmeal, I think polenta is the Italian name more commonly used in Europe. <S> You will need more seasoning than breadcrumbs as polenta does not have any added salt.
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You can also bake or buy gluten-free bread and make real bread crumbs from that.
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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 watch for to indicate it is no longer safe? Carton bulging? Off smell? Etc? How quickly will milk spoil (unopened) in warm summer weather like that? <Q> I don't think anything will be wrong with that milk. <S> If it's fresh milk, which I doubt, you should consume it in less than three days. <S> If it's pasteurized milk, which is much more likely, it'll be unaffected. <S> Signs of spoilage are a sour smell and sour taste. <S> You should make a habit of always smelling your milk (food) before drinking (eating) it. <S> If it doesn't taste like you'd expect, ditch it. <S> Milk is cultivated with lactobacillus, a bacteria that's beneficial for us. <S> So, even though milk may taste sour, it doesn't mean that it's undrinkable. <S> In Holland, there's sour-milk (karnemelk), that some people consume (I don't like it, myself). <S> Under the right circumstances, milk will turn into yogurt, thanks to the lactobacillus... <A> When I was young we didn't have a fridge, milk would last a day and a half to two days in hot weather, longer if the bottle was wrapped in wet newspaper. <S> The first sign that it is going off - <S> you notice floating white specks when you put a splash of milk in your tea or coffee. <S> Then you notice a slight off sour smell. <S> The milk is still useful, but close to the point of curdling. <S> It never gets dangerous, just doesn't do what you expect after it has curdled. <A> I like milk in any state.1.5 hours for in paper carton would do no harm for pasteurized milk. <S> It takes 2 or 3 days for milk to go sour. <S> First it becomes of sour taste, being still liquid. <S> It's safe to drink it, but it's not tasty. <S> Wait until it become curdled, and either drink it, or warm in a pot (but not boil), filter out thrusting, an you'll get nice farmer cheese. <S> It is good alone, or mixed with sour cream. <A> i left 1 qt non fat and 1 gal full fat milk in my car from fri. <S> afternoon to sat. <S> p.m. <S> I live in Los Angeles and it was probably abt 75 degrees during sat. <S> The milk was far down in the back of my van (probably not in direct sunlite). <S> I quickly tasted it when I retrieved it from the car <S> 7:00 p.m Other than being warm, it was not sour. <S> The next day (cold of course) it tastes just fine. <S> (I did not taste the full fat yet b/c <S> I don't drinkk that in general.) <S> My feeling is that I've only limited the "shelf life" of the milk in my own fridge. <S> mf
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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.
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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 and it just comes up as a normal dark chocolate cup. <Q> If you want tempered chocolate, there are techniques for that . <S> But in any case, you've got to consider that different chocolates have different heating/cooling rates, so mixing chocolates with different fat contents (like milk vs dark), or from different manufacturers will (pardon the pun) fudge your calculations a bit as far as how hot/cool the chocolate needs to be. <S> And white chocolate is an entirely different beast, so it has its own melting/setting points to consider as well. <A> Your problem is probably the temperature of the chocolate. <S> As you stated, the chocolates get mixed. <S> That wouldn't happen if the temperature of the chocolate was lower. <S> Try tempering the chocolate, as MandisaW suggests, before mixing the white chocolate in. <A> Have you tried making the cups of dark chocolate, then painting the white chocolate stripes on the outside after? <S> (you might need to paint several layers depending on how thick it is) <S> If the chocolate is mixing, then the second layer is remelting the first layer - this might be because of relative melting points, so the temperature needed to keep the second layer liquid is just too much higher than the melting point of the first, or it might be because of volume - adding <S> a thick layer over a thinner is much more likely to melt because a thicker layer just has more heat. <S> So you can switch the order (first the cup, then the stripes) or the layer (paint the cup with the dark and the second layer <S> is white, or the reverse of what you tried) to try and fix the problem mechanically. <S> Other things you might try include making the whole cup much colder between layers so that the second coat cools faster and doesn't have as much extra heat to melt the first, or just painting on many very thin layers (each layer would then have less heat to waste, cool faster, and give you more control over the design and thickness). <S> This would be more work, though.
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You can try to make chocolate cups in general by "painting" a small dish/cup with chocolate, and letting it set in the fridge.
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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 the food science of it – was there perhaps something about wartime beer that made it unpalatable without salt? I know there were other wartime food customs like bread and scrape so it doesn't seem implausible, but the "why" of this one isn't so obvious. <Q> I can think of several reasons why you might salt beer: <S> Salt is a natural flavor enhancer, so you'd be able to taste the hops and malt more <S> Salt reduces perceived bitterness, so overly hopped beer would taste less bitter <S> The salt crystals may nucleate bubble formation, giving the beer more head (briefly) <S> I've heard of it being done before, but never with good beer, only low quality swill. <S> But then, since there were more quality problems with cheap brews at the time, this was probably a lot more common. <A> There are circumstances where working in a hot place will make people sweat so much that they need to take salt to avoid a deficiency. <S> I first heard mention of this from a man who had been doing field work in the Blue Mountains of Queensland, then found out more when working in a metal foundry, after which I worked in a factory where salt tablets were made. <S> Most people take their salt in tablet form, sometimes the tablets dissolve in water to give an effervescent drink. <S> A salt deficiency can commonly cause very unpleasant muscular cramps, among other things that can happen is a state that resembles drunkenness (but without euphoria). <S> I have seen foundry workers put a dash of salt in their coffee, <S> if you go back in history you find that salting coffee happened in the 18th century coffeehouses. <S> My guess is that the man in question had at some time in his life worked in a hot place, where it was necessary to take more salt because of sweating. <S> That might have been, say, North Africa during WWII, or a metal foundry in a temperate place. <S> Then he got the taste for salting his beer and carried on doing it, after he stopped working in that hot place. <A> As other answers have noted, salt enhances flavor and reduces perceived bitterness. <S> It also increases the perceived body/mouthfeel of the beer. <S> My grandfather always salted his cantaloupe and honeydew melons. <S> I tried it, and was pleasantly surprised by how it intensified the melon flavor. <S> Also of note is Gose , a style of beer brewed in Leipzig, Germany. <S> It includes coriander and salt. <A> This reminds me of a story my grandfather told me: in the Netherlands, <S> right after the war, there was a great deficiency of many kinds of grains, which made the beer taste bad. <S> The bartenders of the more upscale cafes would put a slice of lemon in the beer to mask the bad taste. <S> This habit stuck, and we still do it today. <S> No idea how much truth there is to the story <S> (my granddad being quite the storyteller), but perhaps it can shed some light on this question. <A> I burp less...plus I like the added flavor... <S> I'm 83 <S> and it hasn't killed me yet! <A> In my younger days I would perspire at the mention of the word heat. <S> I never thought about adding salt to replenish what my body had lost, I just did it because it seemed to make the beer less bitter and enhanced the taste. <S> Besides, none of my buddies did it, so I felt unique. <S> (I never could force myself to do the raw egg in your beer, though). <A> Salt releases the carbonation. <S> More bubbles in the beer. <S> That gives it better flavor for many. <S> Or some salt on the edge of the mug. <S> You do not see that as much today. <S> Often years ago kegs would loose some carbonation. <S> This restored the carbonation. <S> Then you can get use to the little extra salt taste. <S> Salt helps cut the dry out of the mouth if working hard. <S> Like bucking bales for a 1/2 day then a cold beer was part of your lunch. <S> A little salt cuts thirst. <S> In the 50s it was more common to see this in small towns around farmers. <S> A pinch of salt in beer. <S> But not in the big cities. <S> A person of his times. <A> My grandfather salted his beer. <S> I never asked him why. <S> He was a coal miner in west Virginia. <S> I salt mine too, only because he did. <S> Kind of like carrying on a tradition. <S> I notice it does make it bubble a bit. <S> Someone told me that it removesgas from the beer <S> so you get less gas. <S> Nothing worse than beer farts. <S> Haa. <S> Ether way, it always makes conversation at whatever table <S> I drink <S> at.everyone says something about it. <S> and they all enjoy seeing the extra bubbles. <A> As a man whose survival relied most on his physical condition, he couldn't afford to dilute his body's supply of minerals by increasing the volume of salt-less bodily fluid and leaching said minerals from inside his cells to achieve equilibrium before peeing everything out. <S> Lack of salt causes cramps, delusions and fatigue. <S> People can survive like this when there is no threat and social rules are in place for protection, but in wartime? <S> No. <S> Beer has calories and is sometimes safer to drink than water, but extra salt would ensure that the fluid could stick around and be used. <S> It takes 9 grams of sodium per liter of water to make an isotonic solution. <S> 9,000 milligrams are required to be the same concentration of sodium as is typically found throughout bodily fluids. <S> Cheers! <A> My step-dad (passed long ago) served in the Philippines back in the Korea/Vietnam era. <S> I asked him one time why he salted his beer. <S> He said the beer he drank in the Philippines was very poor quality and adding a little salt made it palatable. <S> He continued to do it as it became an 'acquired taste'. <S> I tried it... <S> it ruined a perfectly good bottle of beer. <S> Of course, I haven't been able to find Ritterbrau anywhere since, either. <S> But, then, Ritterbrau is an acquired taste, too.
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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
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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-vegetarian. I've asked him if he's willing to eat it, but for the time being I'm assuming it's verboten. Not having the broth will obviously change the flavor. (I've never had minestrone before, so I wouldn't have any basis for comparison.) What should I replace it with for best results? Plain water, something with more body (red wine, which the recipe also calls for), or something a little more fun or exotic? <Q> Your question seems to have two parts: <S> With what do I replace chicken stock to make the dish vegetarian and <S> How can I add some zing to the dish for added interest? <S> To answer 1, I'd make a hearty vegetable stock from scratch. <S> Recipies abound. <S> Alternatively you could rely on a bought stock <S> but I find that these can be overpowering and of course you have less control over the flavour. <S> To answer 2, consider adding a dollop of pistou to each bowl of soup when serving. <S> Freshly made pistou is easy and adds interest and flavour. <S> See, e.g. http://www.bbc.co.uk/food/recipes/pistou_89874 . <A> There are plenty of "non chicken" broths out there that are vegan/vegetarian. <S> For example: http://www.imaginefoods.com/content/organic-no-chicken-broth <S> Otherwise vegetable broth in general is very simple to find. <S> I haven't eaten meat in 6 years <S> and I don't remember what it tastes like <S> , so I'm not going to be offended if veggie broth doesn't taste much the same as chcken stock, for example. <A> Chicken broth is not vegetarian. <S> Or if it is (soy?), you don't want to use it. <S> The best way to make minestrone without chicken or beef broth -- and in my opinion, it's even better -- is simply long simmering. <S> A proper minestrone should take between 50 and 90 minutes to cook. <S> The second flavoring ingredient is a parmesan (parmigiano) cheese rind. <S> The rind is the hard, outer part of dry, hard cheeses, and does not melt, even with long simmering. <S> But it does add a bit of umami and fat to the soup, which enhances it. <S> Parmesan is the best for this, but if you happen to have a cheese rind for dry jack, pecorino romano, gruyere, or other very hard cheeses, you can use one instead. <S> A piece about 1 inch by 3 inches is good for a large pot of soup. <S> So, your basic formula is: Heat water. <S> add vegetables and aromatics (and cooked beans, if using). <S> Add cheese rind Simmer for 1 hour <S> take out the cheese rind (and bay leaf, if using) serve. <S> For more detail on this, CooksIllustrated published a recipe several years ago which is available (for a fee) on their website. <S> You can probably also find it with some searching. <A> I regularly substitute this for chicken broth when I run out. <S> 2 onions, cut into eighths 2 shallots, quartered 1 garlic clove smashed 2 celery stalks, chopped a few sprigs of thyme 2 quarts of water Heat some olive oil in a pan. <S> Add the veggies and thyme, sauté for 5 minutes or so until they pick up some color and soften. <S> Add water and a good pinch of salt. <S> Simmer for 30-60 minutes.
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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".
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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 skin was so tough it was not edible. What can I do differently to keep the skin from getting so tough? <Q> Take cheesecloth and soak it in melted butter and drape it over the bird before you put it in the smoker. <S> This will protect the skin during the long slow smoking process. <S> You may want to pull the cheesecloth off about 30 minutes before you are done. <S> This will give you a nice golden brown skin that is not leathery. <S> I first read of doing this with a smoked turkey, but tried it with a chicken <S> and it comes out great. <A> First thing I would recommend is not spraying down the skin with the oil/apple juice mixture. <S> There is plenty of fat in chicken skin. <S> No need to add more. <S> And spraying the skin will just keep it from rendering out the unwanted fat and other tissue, thus preventing it from crisping. <S> Low heat + smoke = rubbery and tough skin. <S> I do a lot of barbecue, and I never find any compelling reasons to do chicken low and slow, unless I want to make pulled chicken, at which point the skin is useless to me anyway. <S> I prefer to make chicken in the 325f range, as it turns out much better skin at that temperature. <S> You can even get away with cooking at a lower temperature, then cranking the heat up to finish the skin. <S> This, too, improves skin texture. <S> The TL;DR version: <S> Quit messing with it while it's cooking. <S> Turn the heat up. <S> Dry and salt the skin before cooking. <A> 225-250 is too low a temperature for chicken. <S> Chicken doesn't benefit from "low and slow" cooking, because it doesn't contain connective tissue that needs to be broken down, and the skin needs a higher temperature to crisp. <S> Here is a page from Virtual Weber Bullet which talks about how to get a crisp skin while smoking. <S> They recommend cooking at 300 degrees F. <A> I can confirm that hot & fast is the way to go. <S> I just smoked my first chicken using advice from this thread, and it came out perfect . <S> Our guest said it was the best chicken she had ever eaten. <S> Specifically: Pellet grill set for 350. <S> Chicken spatchcocked, coated with olive oil, and rubbed with Lawry's Poultry rub. <S> Roasted with remote thermometer in breast to internal temp of 165. <S> Didn't open the grill till it was done. <A> Chicken breasts don't benefit from low and slow. <S> Try using a brown sugar rub on skinless thighs and smoke for 3 hours at 225F/107C. <S> You won't care about skin after you taste that. <A> I actually did the low and slow to allow the meat to absorb the smoke while slowly cooking to correct temperature. <S> I changed the temperature up and down 220-300 to allow for 3 hours in the smoker without over cooking. <S> I stopped the smoking in the 155 degree area to allow me to put on direct flame. <S> It even flamed up to the chicken giving me the slight char and crispy skin we all want.
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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.
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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 usually use a 6 inch serrated knife for this task. What knife would be best - serrated, chef's, or filet? Or something else? Is there some special technique I should be using? <Q> Cutting bacon into cubes was a regular prep task for me when I was cooking professionally, so I got very fast at it. <S> Here are the tricks I found: <S> Fully cooked (baked) <S> bacon cuts MUCH faster and cleaner, and you can make perfect cubes Don't use a serrated knife. <S> It'll be easier to cut with, but it will shred and fray the bacon as you slice, eventually making a mess. <S> There's already a tendency for it to slip and slide around, and a sharp knife cuts with less back-and-forth motion. <S> You want a deep-bellied knife such as a santoku or Chinese cleaver, because you can slice through multiple stacks of bacon at once. <S> Stack slices of bacon <S> so you can cut multiple pieces at once. <S> Try to work with 4" by 4" blocks of bacon, so the pieces aren't big enough to slip around as much. <S> With this size you're still able to do a lot at once, but it's fast <S> Organize your cutting board. <S> Pick one corner for whole chunks of bacon, then cut into strips and move to another spot, then finally into cubes which goes in another spot. <S> Now if I were a culinary school, you'd have paid a few hundred bucks to learn what I just told you. <A> I first remember seeing Melissa d'Arabian <S> demonstrate using KITCHEN SHEARS to cube bacon during her season on "The Next Food Network Star". <S> I tried it soon after and I find that the scissor action of the shears makes it EASY to cube bacon. <S> Clean, consistent easy to use. <A> I would say a chef's knife, for sure. <S> Make sure it's sharp! <S> If you've never sharpened your knives (not just honed using a steel) it can make a world of difference. <S> If you are having troubles, making sure the meat is chilled will help. <S> Straight out of the fridge works okay, but it is even easier if you throw it in the freezer for 15 minutes or so. <A> Just use a slicing machine for the first 2 cuts (1st=slices, 2nd=stripes) and a sharp blade for the 3rd cut (the cubes). <S> That's probably the fastest and most precise way to cut lots of them :) <S> Guess I should mention one trick: put them in the fridge/freezer for a while ...simply because fat on low temperature is way more easy to handle. <A> Stack and slice with a large santoku or cleaver (you'll need the weight, depth and relatively flat blade)
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Use the sharpest knife you have, especially for uncooked bacon.
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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, Jalapenos do not ripen once picked. <S> No pepper does. <S> There is no relationship between shape and capsaicin content that I know of. <S> So, mostly you're just trying to get jalapenos which are as freshly-picked as possible: <S> no bruised spots, no spots or mold, stems not shriveled, etc. <S> Also, note that the seeds and membrane inside the jalapeno contain most of its capsaicin, so if you're looking for hot, do not remove those. <A> Stressed plants generally produce more capsaicin than non-stressed plants, all other things being equal. <S> This is why some weeks you'll go the the grocery and get jalapenos that are quite mild, and other weeks some peppers that look identical will rip your face off. <S> The difference is probably that they were grown in different regions of the country and under different conditions. <S> What I usually do is buy more peppers than I immediately need. <S> Then, if they're not particularly spicy, I can add more, and if they're "good" ones, then I'll know approximately how hot the remaining peppers are, and can make other dishes with them. <A> You can recognize them by looking at strech marks more of them the hotter jalapenio ill be
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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.
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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, couldn't you just as easily cook it at a low temperature on a hob for the same period of time? The only advantage I can see is that the dish maybe doesn't burn as easily when cooked in the oven. <Q> In the oven, that heat is coming from all directions more or less equally. <S> On the stovetop, the heat is coming only from the bottom. <S> This can potentially cause convection, and almost certainly requires occasional stirring (especially for larger batches), meaning that the ingredients are being moved around. <S> The combination of the ingredients being heated more when they're at the bottom and the movement can cause them to start breaking apart, and generally cook unevenly. <S> Personally, I only find this to be an issue with beans and meat (and it's not something that's going to cause failure; it's really just a refinement) but if you are making an especially large batch of stew, you may want to try the oven. <A> Casseroles (stews done in the oven) are generally covered for the majority of the cooking time, occasionally being uncovered near the end to thicken up a little. <A> I can think of two advantages: <S> Less heat in the kitchen. <S> (if it's cool outside, fine, losing heat to the ambient air might be useful ... <S> other times, it's not so nice) Convenience. <S> When you keep the stew (or other long cooking item) on the stovetop, you need to stir it occassionally. <S> The heat from all sides helps, but the fact that you don't need to effectively overheat the stuff at the bottom (so that the remaining heat can conduct / convect though ... or be lost to the air), reduces the need to check on it so often and give it a stir. <S> ... <S> And, then there's the fact that it's actually the traditional way of doing some stews. <S> Housewives would drop off their assembled dishes with the baker, he'd put them in the oven after he was done with the baking for the day, and leave them in the cooling oven, they'd then collect them in the afternoon. <S> This freed up the housewife from having to slave over the fire all day, so that she could do other tasks (eg, laundry, back in the days when required going out to a stream and beating the clothes) <A> You can only make thin stews in the stove. <S> If the stew is meant to be eaten after it has hardened, you can't make it on the stove. <S> It won't be dry enough, and the topping won't bake.
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Generally speaking, stews are cooked on the hob when the liquid element requires a reasonable amount of reduction.
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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 coming below steamed milk (Caffe Breve) <Q> It's the order of pouring, not how the drink looks. <S> The espresso is a shot, like a measure for fully automatic machines like the ones they have in Starbucks. <S> In fact, I think I have seen the very poster in some coffee chain shop. <A> As the other answer says, that is just the order of pouring (for instance, water will immediately mix with coffee, you cannot have a layer of coffee and a layer of water, it is physically impossible) <S> Aside from that, these things are quite country specific. <S> In Italy, for instance, caffè breve definitely would not be that. <S> If you order a caffè breve in Italy you'll get a ristretto (and a weird look possibly, <S> as caffè breve is an odd way of saying it) that is a short espresso ( breve means <S> short in Italian). <S> Caffèlatte is just milk + coffee, there is no foam on top. <S> Espresso macchiato is espresso + a dash (not as much as in the picture) of milk. <S> The milk can be cold ( macchiato freddo ) or hot ( macchiato caldo ). <S> Most of the other things seems quite in the line with what you generally see in the US or in the UK I guess. <A> Doesn't sound like much of a difference <S> but it is - make yourself one using both methods and <S> you will see when the espresso is added to the top of the hot water not only does it look better with the crema present but it tastes better too! <S> Great coffee is always in the details.
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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.
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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 to make houmous? Or should I give this one up? <Q> Roasted, salted dry chickpeas are a snack food. <S> I would not expect for you to be able to make humus out of them; for one thing, they would have way too much salt, and the texture would be wrong. <S> Personally, I'd just go back to the store. <A> I cooked them in a pressure cooker until tender (overall, about 50 minutes, in 15 minute stretches), and they ended up with about the right texture, but with a washed-out taste, and the water looked like a thin, white, chickpea broth. <S> I didn't waste any ingredients trying to actually turn that into houmous. <A> I should think this is a viable way to make hummus. <S> Check out this recipe for Roasted chickpea hummus.
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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.
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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 recreating my pizza sauce I found that sweating the herbs increased the flavor of the sauce. <Q> Since they are less delicate and need the moisture, you may also want to add them along with a liquid, to help extract out the flavors. <S> Crushing the larger-leaf herbs up a bit may also help. <S> Use less dried herb than you would with fresh, because they are more concentrated. <S> Although these will help, the sad truth is that even the best-dried herbs will not have the subtle flavors of fresher ones. <S> Edit: <S> One other technique you might use (if there's minimal cooking of other ingredients) is to soak them in oil for a long time to extract flavors. <S> I would suggest an overnight soak in olive oil. <S> You can get more flavor out if you heat the olive oil before letting it sit to soak; something like 50C/125F is a reasonable temperature to dissolve more flavor compounds, without damaging the more delicate ones. <A> When you use dried herbs, you will need to use less than fresh. <S> With some spices, you can bring out their flavor by toasting them, but I don't think that is the best course with herbs. <S> I would try heating some olive oil, and add the dried herbs, and heat gently. <S> I think this would allow the oil to take on the flavor of the herbs, and then you could just spread this on the pizza before you add the sauce. <A> Avoid powdered herbs as they go insipid quickly. <S> Rub the basil/oregano flakes in one palm vigorously with the heel of the other using your recipe's salt. <S> This will carry the flavor. <S> Inhale the aroma of your hands deeply before washing.
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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.
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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 solution! <Q> I generally stock up during sales and thaw it as needed. <S> You just have to make sure it's wrapped tightly in the foil, to prevent oxidation. <S> It'll keep at least 6 months, probably more if you don't have a self-defrosting freezer. <S> Thawing butter does take quite a while, however. <S> I usually give a package a few days to thaw fully. <S> If you need butter in a hurry, you can always put it in a Ziploc bag and fast thaw it a bowl under running running water. <S> Or, just soften it in the microwave. <A> There is some real science on this. <S> See http://naldc.nal.usda.gov/download/15684/PDF <S> When frozen to −20°C butter can last 1 year with no real change in quality <A> We've frozen Margarine all my life. <S> My Mother would buy margarine on sale and freeze it for our big family. <S> We just pulled it out of the freezer as needed. <S> We always, and still do, freeze it in the box it comes in with no extra wrapping needed <S> and it is <S> just as good 2 years down the road as it is when you bring it home from the grocery store. <S> Now, different brands may not be as good or freeze as good either. <S> I don't remember what we used growing up, but now, we ONLY buy Blue Bonnet Margarine (original/regular, and never the lite).
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Butter and margarine freeze perfectly.
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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" and people complain because they don't have a thermometer). <S> Or, it could just be because generations of chefs have done it that way <S> and nobody thought to ask why. <S> Either way, it is typical to heat the dairy, temper the eggs (creme brulee) or dissolve the gelatin (panna cotta) with that, and then finish cooking (gently heat to the desired consistency) for the creme brulee or just chill the panna cotta. <S> With that said, I have successfully made thin custards for ice cream/ gelato sous vide without first boiling the dairy and they have received wonderful reviews from my wife. <S> Also, this recipe for panna cotta specifically cautions you to not boil the mixture. <A> Creme Brulee, panna cotta both involve mixing sugar (or sugar and honey) with the warmed milk. <S> This is generally true of other similar desserts as well. <S> Heat is a catalyst to the mixing process. <S> The heat aids in dissolving and mixing the sugars into the solution. <S> If you try to mix either in cool (or cold) milk most the sugar will clump and rest at the bottom and the honey will separate from the milk. <A> I think that this process (scalding) was done before there was homogenization and pasteurization of milk as a general rule, and that heating the milk would kill off any bacteria, and do some de-naturing of the proteins in the milk, making a smoother sauce or custard. <S> Since most milk is pasteurized and homogenized these days, it is an unnecessary step in most custard or sauce making. <A>
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Scalding milk destroys some enzymes so that it improves setting, as in custards.
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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, and won't eat them raw after they have started to go soft. Given that this is entirely based on my guesswork, can anyone tell me at what point they are actually inedible? <Q> If your carrots are going soft after just a few days, you're not storing them properly. <S> Mine keep for weeks and weeks. <S> I leave them in the plastic bag, and keep that in one of the vegetable drawers in my fridge. <S> How are you storing yours? <S> A rubbery soft carrot isn't bad for you, it just isn't very pleasant. <S> A slimy carrot is bad for you, don't eat it. <A> Interestingly enough, carrots last for a really long time in the fridge. <S> I usually toss them out when they get that white, dry coating on them. <S> In addition, there should be a 'best buy' date on the bag; use this as a general guideline, but most of the time, they are good past then. <S> Baby carrots last for about 3-4 weeks. <A> If they bend they are not fresh and may lack a bit of vitamins but will not hurt you, be sure to boil them if they are older then 2 weeks from buy time, mine last about 4 weeks in the fridge, but after about 7 to 10 days they will get softer, they will get a white chalky looking coating after about 3 weeks <S> but if smell funny or slimey do not eat. <A> If they are just going soft and not slimy <S> then it is time to make cream of carrot soup. <S> In fact it is a good idea to make a pot of soup at the end of every week to use up veggies that ore not so fresh any more AND make a list of things to restock!
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Fresh, whole carrots should last about 4-5 weeks in the fridge.
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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 liquid (say, punch) and then drinking that liquid poison you? Or ws this information wrong? Please note, I do not mean that the carbon dioxide that's released into the atmosphere can poison you, I mean the physical consumption of the liquid that the dry ice was put in. <Q> No it will not poison you to drink a liquid that is directly cooled by dry ice. <S> At normal pressures there may be some gaseous CO2 dissolved in the liquid giving it a mild carbonation. <S> However, dry ice can be dangerous to bare skin, mouth, or GI tissue if someone swallows a medium to large pieces of dry ice. <S> Small pieces are not poisonous, but can produce an unpleasant popping or tingling sensation in the mouth (like extra tingly PopRocks). <S> In a process similar to making liquid nitrogen ice cream , dry ice can even be used to make ice cream if it is crushed very finely. <S> Dry ice will sink to the bottom of a drink "cauldron". <S> If more cooling is needed, do not add regular ice to the cauldron, instead add it to individual drink glasses. <S> Some simple rules to remember when working with dry ice: <S> Do not allow dry ice to come in contact with bare skin or other bodily tissue. <S> Keep the dry ice in its packaging at all times. <S> Dry ice has a temperature of -79°C and direct contact can cause freeze burns. <S> If you must handle dry ice, use gloves or newspaper. <S> Always handle and store dry ice in well ventilated areas. <S> Carbon dioxide gas is heavier than air. <S> If it is allowed to accumulate in poorly ventilated areas such as boat holds, cellars, cars and vans, it can become a safety hazard, as it will displace oxygen and could lead to asphyxiation. <S> Do not leave coolers in closed vehicles for extended periods and always make sure a window is open. <S> Adequately ventilate areas before entering. <S> Do not place dry ice in airtight containers such as stoppered glass jars, bottles or other sealed containers as they could explode. <S> Do not store dry ice in refrigerators or freezers. <S> Store in the best insulated cooler possible. <S> Do not pack dry ice in direct contact with glass bottles, jars, etc. <S> as the glass could crack and shatter; use non-glass containers. <S> If the block is to be reduced in size by breaking or cutting, leave it in the packaging provided to avoid contact with skin and eyes. <S> Do not use dry ice in individual drinks. <S> Use only in large punch bowls for effect. <S> Dry Ice Safety Dry Ice Safe Handling Practices MSDS for Dry Ice <A> No, it cannot poison you. <S> CO2 isn't toxic unless you're breathing an excess amount of it. <S> What it definitely would do, however, is cause frostbite to any flesh it touches. <S> If you were to swallow a piece of it, that could be very serious since it could injure the mouth, tongue, esophagus and/or stomach. <A> Previous answers pretty much cover any dangers from solid CO2 itself, but there's also the issue of contaminents included in the material because of how the stuff is made . <S> Vacuum systems, pressure manifolds and forming molds tend to release lubricants and cleaning agents into whatever goes through them. <S> It's not a huge issue with dry ice, but there is such a thing as food grade dry ice , which means that there is also non food grade dry ice. <S> Check with your dealer to see what he's selling you, and proceed on the basis of that knowledge.
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Under no circumstances should dry ice be placed in the mouth.
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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: is it bad to have the oven going (even at a low temp) if I'm not at the house? <Q> To achieve "done" pork ribs should reach an internal temp of 160°F (71ºC). <S> The longer it takes to get there be more tender they will be. <S> I would not recommend going any lower than 200°F (93ºC) for your cooking temp, even if that means turning the heat up a little at the end to reach your internal temp of 160°F. <S> Put a good rub on, wrap the racks of ribs (individually) in aluminum foil, with some beer or cola in there (or other braising liquid) and let them go. <S> For a video of how to do this watch this episode of " Good Eats <S> " All of that said, I have never tried to let the ribs go 7 hours unattended, so I would try it when you have the time to hang around and monitor the internal temp, again looking for 160°F internal temp and that will give you a means to determine what is " done ". <A> I use this guy's technique for grilling ribs, which calls for 5-6 hours at 225°F (105°C) on a grill or smoker (3-4 hours for baby backs). <S> I've done them many times this way and they're absolutely delicious. <S> I don't see any problem at all upping that to 7 hours and lowering the temp to 200°F (95°C). <S> I wouldn't wrap them in foil or add liquid, but I probably would tent them with foil. <S> And assuming you have a modern gas or electric stove, there should be no problem leaving it on while you're away. <S> People do that the world over every day. <A> well, when cooking at 200 degrees. <S> they held the texture nicely but were moist and the meat could fall off the bone with little effort. <S> Then salt at the last minute before you serve while on the grill. <S> (salt draws moisture out) <S> My longest cook time thus far has been 13+ hours at 200 degrees. <S> Usually 5-6 hours works for only 2-3 small racks <S> you just want them to be nice and tender but not falling apart so much that they cannot hold their shape while on the grill. <A> Well, by far the "lowest and slowest" technique out there is sous vide . <S> (Basically, cooking in a precisely controlled temperature water bath.) <S> The typical way to do this involves three steps: Marinate, rub, <S> and/or smoke your meat (optional). <S> Smoking is often preferred since the meat won't go on a grill for a long time, and it helps get that rich flavor you'll want. <S> Vacuum seal the meat and drop it in your circulating water bath for a long time. <S> Typical temperatures for the water are 135-160 F, with times ranging from 8 to 48 hours. <S> [See: low and slooooow ] <S> Finish the ribs over very high heat very briefly—just enough to sear the outside. <S> The advantages of the technique include ultra-tender, medium-cooked meat that's relatively easy to get "right". <S> Highly recommended. <S> There are many recipes out there (Google "sous vide ribs"). <S> This one , for example, seems good without too much fuss. <S> Of course, you should use your own recipe for the rub and sauce if you've got a favorite! <A> If you drop the cooking temperature low enough, you should be able to let the ribs cook for 7-8 hours. <S> At 225f or 250f, I would be worried about coming home to a mushy mess, but at 200f it should be about right. <S> You definitely do not want to foil your ribs. <S> That will speed the cooking process, which you do not want. <S> I would be pretty hesitant to cook a roast or a whole animal at such a low temperature, as the volume of meat that is away from the surface could keep the interior at unsafe temperatures for too long, but with ribs there should be no safety issue. <A> I love slow cooked baby-back-ribs. <S> Yesterday, about eight hours before my company arrived, I preheated my oven to 350 degrees. <S> I then took the baby-back-ribs out of the package and removed the membrane. <S> I then put on a store bought dry rub and sealed the ribs in aluminum foil. <S> I also did the same thing with a package of fajitas, except I used fajita seasoning. <S> I put the meat on a rack in the hot oven and turned down the oven to 170 degrees. <S> I left it alone for seven-and-a-half hours. <S> I then took the meat out of the oven and poured off the liquid in the foil. <S> I took the meat out of the foil and put BBQ sauce on the ribs and then put the meat on a rack in the oven and set the oven to broil. <S> When I got the degree of char I wanted, I took the meat out of the oven and let it rest for ten minutes. <S> Both cuts of meat were very tender. <S> The ribs did not fall off the bone, but were firmly attached. <S> You had pick up the bone and eat the meat off the bone. <S> If you want the meat to fall off the bone, soak the meat in a marinade overnight.
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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)
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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 how to describe it accurately. I've just eaten a commercial grade muffin like cake with the same effect. It makes the mouth dry, maybe. So, is there information about which flours are more prone to produce this effect? Is this somehow related to the flour? Can it be the butter/grease? The oven temp or the undercooking or overcooking? Maybe a reaction of the leavening agent? Is there a way to prevent this from happening? Edit: Ham-Cheese Cake 150g Cheese (Gouda or Emmental) 200g Ham 2 Chives 100g Butter or Margarine 3 Eggs 100g Flour 1 Tablespoon baking powder Salt & Pepper Cut the cheese, ham and chives. Cream the butter and add the eggs one at a time. Sieve the flour together with the baking powder and the salt, and mix into the butter. Add the ingredients to the batter and put in the oven at 180ºC for 30' <Q> Meat fat/suet does cause similar effect on tongue and some “acidics”(e.g.lemon, vinegar, wine) <S> helps to balance it. <S> If that’s the situation this Q/A may give some ideas for the solution. <S> Why do fatty foods go with sour ones? <A> I don't recognize the 'thick' feeling you're describing, but I find stuff with baking powder in it tastes different. <S> It's described as a metallic taste by some, becasue apparantly <S> there's aluminum in some brands. <A> I've just made some gluten free rock cakes and used a table spoon of baker powder. <S> And as usual it gives me a rough tongue. <S> It last for over an hour before its normal again. <S> It is definitely something to do with baking powder. <S> Will need to find an alternative. <S> I've been diagnosed with Coeliac disease for over 20 years
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It might be the baking powder that's in it.
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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 they add other ingredients. Here are the ingredients I use: cardamom, clove, ginger, cinnamon, low-fat milk, and tea. <Q> This product is available at supermarkets and online, and is mixed with milk to make a product not unlike what you have at Starbucks (minus the foam, as you pointed out). <S> So, what are these flavors (say, if you wanted to make this from scratch)? <S> The website mentions that the black tea is malty. <S> You could likely reproduce that with a maltier tea like Assam, though the box also says a "a rich blend of flavorful teas", meaning that a stronger blend like English Breakfast might be a closer match. <S> It looks like you are on the right track with the spices as well: cinnamon, ginger, cardamom, and cloves are all listed, though the website mentions black pepper, star anise, and vanilla in addition, which ought to lift your cup of chai a bit as well. <A> Well, I cracked it and tasted better than Costa or Starbucks. <S> I used hot milk with seasonings and a Twinnings chai teabag steeped in hot water. <S> Microwave 3/4 cup milk one minute. <S> Add cardamom seeds, cloves, cinnamon, black pepper, a teaspoon of honey, ginger, a teaspoon of vanilla (Monza), and anise seed to the milk. <S> Whisk with a battery whisker (available off eBay £3.00) until frothy. <S> Pour 1/4 cup of hot chai tea into glass. <S> Add frothy milk & stir. <S> Add cinnamon dusting. <S> Voilà. <A> The closest I have gotten to a StarBucks Chai Tea latte is using "Oregon Chai - SPICED" with either Almond Mile or Regular Milk. <S> And, I think I pretty darn good one. <S> Incidentally, it is far less expensive to make it this way versus going to SB and paying 4-6 bucks for 1. <S> https://www.oregonchai.com/
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The chai tea latte at Starbucks is made from the Tazo Chai Tea Latte concentrate.
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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. How should I modify the recipe to get the traditional cracks in the cookie? EDIT: The only modification I made to the recipe was to use unsalted butter instead of margarine. <Q> Chris hinted at it -- to get the cracks, you need to have the top set early, so it's not going to expand while the middle's still trying to rise, and there's still enough leavening left to break through the crust that formed. <S> You have a few things that can go wrong: <S> The oven isn't hot enough. <S> (it needs to set the top before the middle's fully risen) Not enough leavening (it needs to be strong enough to crack the top once it's set) Using a single-acting baking powder (double acting gives extra rise when it gets heated) Not creaming the fat long enough (creaming cuts little air pockets into the fat, which means the leavening has to do less work) Making too thin of cookies (you need enough mass in the middle <S> so it finishes cooking after the top's set). <S> Mixing the dough too much <S> (you don't want to develop gluten; it needs to be tender enough to crack easily) <S> I'd also consider investing in an oven thermometer to make sure that it's really providing the temperature the dial claims, as those are the two things that are going to be the most difficult to judge if they're a problem or not. <S> You'll also want to make sure the oven is properly pre-heated (so it doesn't loose all its heat when you open the door to put the cookies in), and avoid opening the door again ' <S> til <S> it's time to pull them. <S> If you have to rotate them (as the oven cooks unevenly), do it as quickly as possible so the oven's not open for very long. <A> If a crust forms before leavening is complete, you should get cracks. <S> A tip that I have seen in another recipe is to pull each dough ball apart with your fingers into rough halves and then squash them back together, again roughly so that the join between the two halves is still visible. <S> This uneven clump of dough is more likely to produce cracks. <S> In my experience, however, the cracks are not as attractive as those in the linked image. <A> Use a couple drops of water on top of each cookie: <S> Roll them into balls <S> Place them on your baking sheet <S> Sprinkle water on the top of each ball Put in <S> pre-heated oven <A> Have you considered getting a new box of baking soda? <S> Or perhaps try using butter instead of the margarine? <S> Possibly you are not getting enough leavening to cause the cookies to crack as they bake. <S> The kind of fat used might also affect the way the cookies rise, not making them crack. <A> The best way to get crinkles on the top is to take the cookies out of the oven when cooked. <S> While they are still soft, use a fork and flatten them slightly. <S> Perfect crinkles every time. <A> I do not refrigerate the dough for a long period but DO sprinkle 3-4 drops of water on the rolled, dipped in sugar cookies just before baking. <S> They always have attractive cracks on top. <A> This works for me. <S> Half way through cooking pull out the cookie sheet and give it a good bang on the counter and then again at the end of the cooking time <S> do it again. <S> Cracks!
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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.
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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 bulk new supply of Worcester sauce only to discover it only contained Apple juice Food acid Flavouring And sugar, salt, spices etc. as well I am sending this lot back of course :-( Note: In some countries the generic sauce is called Worcestershire, but this is really the L&P name Edit: I can read Wikipedia, and know the previous and current ingredients, I am looking for the key ingredients that defines this sauce <Q> DO I has to? <S> Nobody learned it? <S> Garum, a fermented sauce made with anchovies as the principal ingredient, was the Romans' legacy to Britain when they left GB for home. <S> They put the stuff in everything - Roman Fricassee of Dormouse would be naturally adorned with garum, Roman asparagus would have to be served with garum ... <S> There was a sauce, Worcester sauce, that had disputed origins - but was obviously based on an English version of garum,. <S> So there was a historic Dickensian precedent <S> a la Jarndyce v Jarndyce between Lea and Perrins, who sold Worcestershire sauce to avoid argument, and Hammonds of Bradford who sold something very similar marked "Yorkshire Relish", which they acquired when they bought Goodall, Backhouse of Leeds. <S> What happened was that Hammonds won, in that for a brief period they sold WORCESTER sauce without dispute about the name, instead of calling it Yorkshire Relish. <S> Just after that they were taken over by some multinational who didn't give a tinker's cuss about that valuable TM, just the market share. <S> Some brands, including Yorkshire Relish, were sold to an Irish company who are still making the "thick" Yorkshire Relish brown sauce in Ireland, but not the "thin" version we are discussing here. <S> Lea and Perrins are still selling Worcestershire sauce. <S> The Hammonds Sauceworks brass band are still performing, although the factory produces no Yorkshire Relish. <S> There is a factory somewhere producing Henderson's Relish, which is very similar to Worcester sauce, but made in Sheffield with no Garum - never seen an anchovy. <S> At least Lea and Perrins still produce the closest thing to a traditional product which goes back 2,000 years. <S> Whatever they do with the anchovies, that component is said to be left for three years to mature. <A> Lea & Perrins "Original Worcestershire Sauce" contains: Distilled White Vinegar <S> Molasses Water Sugar Onions <S> Anchovies <S> Salt <S> Garlic Cloves Extract of Tamarind <S> Natural Flavorings Extract of Chili Pepper <S> I don't think this is the original recipe by John Wheeley Lea and William Henry Perrins, but that's what it says on my bottle here. <A> I suspect the only definition is the maker choosing to call it Worcestershire sauce, as your experience demonstrates. <S> However, this is the original recipe according to Wikipedia : <S> The "spice, and flavouring" is believed to include cloves, soy sauce, lemons, pickles and peppers.[9 <S> ] Notes from the 1800s were found by company accountant Brian Keogh dumped in a skip, which he rescued. <S> Wikipedia cites this article from dailymail.co.uk as their source. <S> If you enlarge the photo of the original recipe, you can make out most of the ingredients Wikipedia lists.
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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]
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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 to buy the hard type, after a while sometimes they are good, sometimes they seem not to ripen and others they are rotten by the time they are soft. They are not cheap either getting on for a £1 each. I would really like to know: How to choose good ones from the shop? Are there types which ripen well, does the shape or color help determine what will ripen well. How to store while at home? I tend to put in the fruit bowl with Bananas should they be warm or cold in the dark or the light. Are there good stores in the UK for buying them from (possibly too localized|localised?) <Q> I usually buy green, hard avocados to use them in a couple of weeks. <S> When I'm looking for an almost ready avocado for my guacamole at the supermarket, I look for a not-so-hard one and pop off the stem: this is a tip I found over the internet <S> and it really works. <S> Pulp under the stem should be greenish and not brown or dark, otherwise it's probably rotten. <S> You can usually find your ready-to-enjoy avocado with a couple of pop offs. <S> Take a look to this link for a more in-depth explanation about popping off the stem: <S> http://www.nwedible.com/2012/05/never-buy-a-rotten-avocado-again.html <S> Once ready, I store them in the fridge. <S> Once opened, I put them in Tupperware: they stay perfectly green. <S> Keep in mind that if you place fruits near apples or bananas, which naturally produce ethylene, your fruit will generally ripen faster. <A> Get the hard green ones, and store them in a brown paper bag on the counter top until they ripen. <S> Once ripe, you can hold them at that stage in the fridge for a few days. <S> The sad truth about avocado is that it is nearly impossible to buy one to eat "Right Now!". <S> Now, that being said, the soft brown-skinned ones are fantastic for guacamole or other creamy avocado based dips/spreads. <A> Buying avocado in the UK is treacherous: likely they have been treated like potatoes and bounced around insuring bruises once ripened. <S> Try to get them directly from their packing box. <S> Buy the whole box if necessary and split amongst friends once semi-ripe. <S> Bury each avocado in a sack of flour about an inch or two surrounding. <S> Store away from high heat and humidity -room temp or cooler is great. <S> A typical Hass (dark alligator skin pear) will ripen this way in 2 - 5 days to barely fork tender. <S> Closely observed final ripening in fruit bowl til desired tenderness is advised. <S> A few hours can be the difference. <S> Once ripened, they keep up to 5 days in fridge without darkening. <S> Still, give them support/cushioning to avoid bruises and to absorb condensation. <S> http://www.ehow.com/how_6975833_ripen-avocados-flour.html
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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.
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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 butter1/2c water1/4 tsp baking powder1 3/4c flour I knead the dough and then immediately cook. RESULTS The tortillas taste great fresh, but after sitting in a zip-lock bag for a few hours the become much less pliable. I generally re-heat them with a damp towel in the microwave which makes them pliable enough to wrap filling in. I've read this question about how to make "Big, Fluffy" tortillas, and it notes letting the dough rest is a key step. I did try this, and I ended up getting more air bubbles but other than that they are pretty much the same. I would like to figure out how restaurants like Moe's make and prepare their tortillas which are suitable for large burritos. I am open to suggestions in technique or ingredients. <Q> Taken from http://en.wikipedia.org/wiki/San_Francisco_burrito <S> Two key technologies that made the San Francisco burrito possible are the large flour tortilla and tortilla steamers, which together increase the flexibility, stretch, and size of the resulting tortilla. <S> The tortilla steamer saturates the gluten-heavy tortilla with moisture and heat, which increase the capacity of the tortilla to stretch without breaking. <S> This in turn allows for the size of the San Francisco burrito. <S> A few San Francisco taquerias grill the tortillas instead of steaming them, using heat and oil instead of steam; and a few grill the finished product before the final step of wrapping it in aluminum foil. <S> The aluminum foil wrapping, which is present whether the customer is eating in the restaurant or taking out, acts as a structural support to ensure that the tortilla does not rupture. <S> One of the main difficulties of the San Francisco burrito is the issue of structural integrity, but skilled burrito makers consistently produce huge burritos that do not burst when handled or eaten. <S> A successful large burrito depends on an understanding of the outer limit of potential burrito volume, correct steam hydration, proper wrapping/folding technique, and assuring that excess liquid has been removed from the burrito ingredients prior to inclusion. <A> Bull-honkey on the steamers part. <S> All you need is a comal (a.k.a. griddle) for the cooking, and later, re-heating part. <S> The reason your toritllas get hard after day 1 is due to the baking powder. <S> I know you're saying " <S> but I need that to rise or get soft and chewy". <S> Again bull-honkey. <S> I make awesome "mission" style tortillas on an every-other-week basis <S> and I use NO baking powder, steamers, nor butter. <S> I do use, [whole wheat] flour, olive oil, warm water and salt, and that's it. <S> Ingredients aren't enough though, it's prep that ties it all together. <S> You need to let the dough autolyse <S> is the trick. <S> Combine flour and water (into dough mass) and let rest covered for 20-30 mins. <S> then add oil and salt, kneading slightly again to combine. <S> Make dough balls, flatten, roll, toss on a super hot griddle for 30-60 seconds each side (each side needs to bubble, if this doesn't happen or takes too long to happen, you're griddle's not hot enough, you'll end up making a cracker), and BAM! <S> ready to eat, or store in air tight bags for later (refridge) for the record, yes, I'm hispanic (have 5 kids). <S> I eat habanero salsa. <S> I'm authentic. <S> the above is authentic. <S> Your welcome <A> My aunt users my grandmother's recipe and they are the thickest most pliable and delicious <S> tortillas <S> I've ever had, similar to the texture and taste of Taco Cabana but thicker and tastier <S> and she would laugh at the thought of using a steamer. <S> I'm in total agreement with the the comment above starting with: "Bull-honkey" though my aunt does use some baking powder. <S> She's always told me that if you want them pliable then you have to knead the dough. <S> Good luck! <A> You are using too little water and too little baking powder in your formula. <S> Now you use 31% water (on flour) and you should use about 70%. <S> Also, double or triple the baking powder. <S> Athanasios.
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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.
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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 cultural or is there some chemical explanation behind it? <Q> Modern butter has a much lower amount of salt than is required for shelf storage in the pre-electric era. <S> Now we have refrigerators, salt is not required at such a high level Butter with no salt has nearly half of the shelf life of modern salted butter Processed sugar is a modern ingredient, and therefore there is no culture in having it in butter. <S> Sweet yoghurt and milk are all "new" inventions <S> Using salt as a preservative is as old as recorded history. <S> Many cultures used salt to preserve fruits, as well as meats and vegetables <A> There is such a thing, for example Corriher has a great recipe in Cookwise for chambord butter. <S> These foods are of course not pure butter, just as "fruit yoghurt" is not pure yogurt: you can mix butter with sugar and sweet flavorings to make a sweet butter spread, like you can mix it with parsley and chives to make a savory spread. <S> As to why there is no commercially mixed sweet butter readily available, I suspect that this is a simple case of the law of supply and demand. <S> And the missing demand for certain foods globally (like sweet butter) or locally (like cream of tartar) is an interesting sociology problem (I suspect it is due to the cooking styles in certain influential books like Better Homes and Gardens in the US and Dr Oetker Kochbuch in Germany), but it has no real culinary roots. <A> Bacteria loves sugar. <S> Butter with sugar added will spoil in a few hours at room temperature unless preservatives are added.
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Butter traditionally has salt in it as a preservative, mainly to stop bacterial growth on the residual whey, and to slow fat rancidity
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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 is using soy sauce. Not true! It is extremely mild, and slightly brown in color. Does anyone have any idea? <Q> If it really is authentic , then it is soy sauce. <S> Some recipes also use oyster sauce <S> but I would not call that authentic or traditional. <S> Soy sauce <S> can mean many things; it might just be a different soy sauce from what you're used to. <S> There are light vs. dark soy sauces , and also fermented vs. hydrolyzed kinds. <S> A naturally fermented light soy sauce would probably be (a) mild and (b) slightly brown. <S> Some other common types of sauce that I've seen used in stir fries are hoisin and satay . <S> But, as with oyster sauce, I wouldn't call those authentic or traditional. <S> That "some sort of brown sauce" is almost certainly soy sauce. <S> It might include XO sauce , although you would notice a seafoody taste in that case. <A> Not knowing what Chinese style or if influenced by Malaysian Vietnamese cuisine etc, there are a number of possibilities... <S> As you said slightly brown (meaning not dark?), I will hazard that it is a fermented bean sauce; more savory tangy than salty. <S> They come in many varieties from yellowy to caramely to toasty in color. <S> Thickness much like ketchup which varies in runniness too. <S> Just a guess <A> A few drops would have changed the colour of the rice substantially. <S> (Of course a Dark Soy Sauce diluted with water would help control the amount of colour change desired.)
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Most likely to be some form of Dark Soy Sauce, especially if it was a thin liquid.
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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 Food Safe? <S> Food stored constantly at 0 °F (-18 °C) will always be safe. <S> Only the quality suffers with lengthy freezer storage. <S> Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. <S> Does Freezing Destroy Bacteria & Parasites? <S> Freezing to 0 °F (-18 °C) inactivates any microbes — bacteria, yeasts and molds — present in food. <S> Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. <S> Since they will then grow at about the same rate as microorganisms on fresh food, you must handle thawed items as you would any perishable food. <S> Trichina and other parasites can be destroyed by sub-zero freezing temperatures. <S> However, very strict government-supervised conditions must be met. <S> Home freezing cannot be relied upon to destroy trichina. <S> Thorough cooking, however, will destroy all parasites. <S> Freshness & Quality Freshness and quality at the time of freezing affect the condition of frozen foods. <S> If frozen at peak quality, thawed foods emerge tasting better than foods frozen near the end of their useful life. <S> So freeze items you won't use quickly sooner rather than later. <S> Store all foods at 0° F (-18 °C) or lower to retain vitamin content, color, <A> It depends on two factors: <S> How it was packaged prior to freezing. <S> I have gotten 1 pound blocks of ground beef from my butcher, which are vacuum sealed before flash-freezing in shrink-wrap. <S> I have pulled these from the freezer over a year later and found them to be perfectly fine. <S> On the other hand, if it is typical grocery store Styrofoam tray wrapped in cellophane then 4 months is about the outside limit before freezer burnt beyond usefulness. <S> Fat Content , those packages I got from the butcher where better than 90/10 <S> (more like 93/7). <S> Fat can go rancid, even while frozen (though it does take much longer, I suspect this is part of what @ElendilTheTall was referring to as "properly" bad.) <S> The higher the fat content <S> the faster it can go bad. <S> If after thawing you are not confident of its safety then yes, throw it out. <S> A fresh pound of ground beef is much less expensive than a trip to the ER for food poisoning. <A> The USDA recommends four months. <S> It won't be unsafe after that time per se , but it will very likely be freezer burned, giving it a weird and unpleasant texture. <S> Eventually it will go 'properly' bad <S> - I don't think I'd risk food poisoning over a few bucks worth of ground beef. <S> Throw it out and buy fresh. <A> I had ground beef in the freezer for one year in a Zip Lock bag and it is in perfect condition. <S> Don't through out food unnecessarily if it has been kept frozen.
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Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness.
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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 white wine glasses to be narrow? Summary of the question is really; why have two different sizes for wine glasses? <Q> As baka has said, more volatile components of the wine will be released with more wine surface exposed. <S> Also, this not only releases aroma but also helps the wine to "breathe" and oxidize, which is why you open the red wine bottle half an hour before serving it (so that this process starts), and why you might pour the wine into a decanter. <S> This process accentuates the flavors and aromas of the wine. <S> It is not very much necessary with younger, colder served wines (e.g. vinho verde). <S> In young, sparkling wine, a larger glass will disperse the bubbles faster, as well as warming it. <S> This is undesireable, hence the smaller, narrower glasses. <S> Aged white wine should behave similarly to aged red wine, although it doesn't need to breathe as much. <A> My guess is that it has to do with typical serving temperature. <S> Red wines are generally served at warmer temperatures, so they need less concentration at the nose, because the aromatic compounds are more volatile at warmer temperatures. <S> Basically, "more" smell is coming out of a warmer liquid than a colder one, so to get the full experience, you can get by with a larger-mouthed glass. <S> I have no idea if this is true, though. <A> Larger surface area means higher air exposure, and the wider bowl of red wine glasses allows for more wine to be exposed at any given time. <S> In general, white wines do not require as much oxidation for the flavors to expand, thus partly explaining the narrower shape. <S> However, there are other reasons. <S> Heat transfer is another big reason for the more narrow shape of most white wine glasses. <S> Larger surface area means higher oxidation, but it also means that more heat will be transferred into the wine from the surrounding air. <S> The larger the surface area of a cooling/warming object, the higher the rate of heat transfer, <S> so having a narrower opening decreases the exposed surface area, ultimately keeping the wine chilled longer. <S> One of the biggest reasons, however, is flavor distribution. <S> Different kinds of glasses are made to deliver different sorts of flavors to the optimal part of your tasting apparatus. <S> Generally, red wines tend to feature flavors that are best tasted with the tip of the tongue and the front of the mouth, while white wines are usually comprised of lighter flavors that can be more thoroughly processed by the back of the mouth. <S> The wider bowl of the red wine glass and narrower shape of the white wine glass both cater to this trend, respectively. <S> For more information on different types of wine glasses (including a break down of some of the different types of red wine glasses), take a quick look at this article . <S> It details all of the different types of glasses, as well as which type of wines they are designed to optimize.
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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.
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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 seem to prefer fermented, but no one ever says why. I know these thing are hard to put into words, but can anyone give it a go? I guess I wondering if its worth the extra effort to go the fermented route. <Q> superior to that of vinegar pickles. <S> Fermented pickles are indeed fruitier and more complex. <S> When I have the first taste of something I've just fermented for the first time, I'm almost always surprised and pleased to the point of involuntary smiling and "mmm"-ing. <S> It's just pure joy. <S> Most importantly for me, fermented vegetables taste more like vegetables than those pickled in vinegar. <S> With vinegar pickles, I now find the vinegar totally overpowering, even just when opening the jar. <S> I feel like I'm eating processed food. <S> Fermented vegetables taste closer to fresh. <S> Another fun thing is that fermented pickles continue to mature with time. <S> I usually keep my ferments at room temperature for one to two weeks, then move them to the fridge. <S> The cold slows the fermentation way, way down, but it doesn't stop it completely. <S> If you make 5 pounds of sauerkraut and consume it slowly over, say, two months, you can bet that your last serving of it will taste quite different from your first. <S> But it's always good. <S> It is absolutely worth the extra effort to go the fermented route. <S> It's an adventure in deliciousness. <S> Here's a site with some great recipe ideas: http://www.picklemetoo.com/recipes/ . <A> Pickled vegetables using vinegar brine contain vinegar as a main acid. <S> It is somewhat sharper than the mixture of different acids produced by the fermentation method. <S> Here you have vinegar, lactic acid and other chemical byproducts of happy life of your culture including a little amount of alcohol (though this process is done with air access, unlike making alcohol, where there must be no oxygen present, or your alcohol making turns into vinegar production). <S> 1. <S> vinegar brine method: Vinegar is the main acid. <S> The taste is sharper and differs depending on the recipe and amount of salt, sugar water and spices. <S> It is the more stable way to preserve and gives more reliable results with little expertise. <S> Results vary mainly season to season from the vegetables' quality (flavours and texture) <S> You can use different types of vinegars from different processes (apple cider vinegar, wine vinegar) and shift the flavour of your results. <S> It's a very tasty way of preserving vegetables. <S> There is some loss of vitamins due to heating, but your product lasts longer. <S> 2. <S> fermentation method: The process requires better knowledge of precautions, methods, and combination of ingredients. <S> The flavour is more fruity due to the combination of more different acids and a little alcohol and other products of the culture. <S> It's less sharp, and also depends on the length of process, temperatures, and qualities of the ingredients. <S> So generally this process is more "colorful" in result and more unpredictable. <S> To get reliable results you have to master the process. <S> Imagine it like master wine makers. <S> This method preserves vitamins, but products are best kept in the fridge or cellar and the shelf life is shorter and depends on for how long your mix will stay alive. <S> Otherwise you would have to sterilize it in later stages and destroy vitamins. <S> Vinegar pickles have vinegar; fermented pickles have vinegar and other flavours. <A> Just tried them today, I dunno what these people are talking about but they are not pleasant off the bat. <S> The ones I got contained no sugar so had a slight acid (really mild compared to vinegar) and salty flavour, <S> I mean I dunno what I expected since cucumbers don't have much flavour ether. <S> I always had this idea of pickle juice in my mind and burgers <S> when I think of pickles, vinegar is the way to go for this type of experience, much better flavour. <S> It does pair well with some smoked vegan cheese <S> , I could see me getting used to the flavour <S> but it does not have anything drawing me back for more. <A> Fermentation, as a side effect, alters proteins releasing free glutamates: umami. <S> Monosodium glutamate (MSG) [...] is naturally occurring at high levels in some foods. <S> The enantiomeric composition of free glutamate was examined. <S> Foods to which MSG was added had a high total level of MSG but a lower relative percentage of the D-enantiomer (usually less than 0.8%). <S> In comparison, fermented foods tend to have high relative levels of D-glutamate but a lower total amount of the amino acid. <S> The relative percent of D-glutamate in nonfermented foods containing no added MSG was also found to be low compared to fermented foods. <S> https://www.ncbi.nlm.nih.gov/pubmed/7915127 <A> Another vote for lacto-fermented over vinegar! <S> To me ferments have more complexity, especially in that lingering aftertaste. <S> But I would say that since the lactobacillus is technically digesting the food before you do, the textures can be less crunchy which is an issue for some.
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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.
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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, and thus my question is that the bottom of the bread was burnt. I used parchment paper in the bottom to make it easier to put the bread in and so it doesn't stick. However the bread was burnt on the bottom. I realize this is because of the amount heat on the bottom of the pan. What could I do to help reduce the burning on the bottom of the bread? Would using a cast iron pizza pan under the dutch oven help? I put the dutch oven on a fire grate above the fire. <Q> Many camping cookbooks recommend picking up some coals from the fire and putting them on the lid of the dutch oven while it is on a grate above the fire. <S> This gives a more "all around" heat rather than just trying to cook the whole loaf of bread from the bottom. <S> This image search gives lots of examples. <S> Personally, I don't try to bake a whole loaf of bread - I make English muffins. <S> Quicker time to edible food, easier cleanup, you don't need to carry a heavy pot since the frypan is coming anyway, and if one burns the rest might still be ok, so less risk. <S> (Important when you're feeding your children in the wilderness.) <S> I wrote it up with pictures long ago - see if that helps you. <A> Coals on the lid will help. <S> I put a flat stone in the bottom to bake on like a slate in a pizza oven. <S> You could use a rack if you are cooking in a pan. <S> Either way keep it off the bottom. <S> Parchment paper is too thin, you have to dissipate the direct heat. <A> Your fire was probably too hot at the bottom, and too cold at the top of the dutch oven. <S> Was it flames or coals and ashes? <S> Only the latter will do correctly. <S> Turning it 1/4 of a circle every 1/4 of the time also helps having a more homogeneous temperature and less black spots. <S> As a workaround if you only have flames or are in a hurry you can better insulate the bread from the oven's walls by adding a layer of cardboard where it would burn without additional insulation. <S> That will avoid the bottom burning and allow it to cook nevertheless (because of the inside temperature of the dutch oven). <A> For Dutch oven cooking you need a ground based fire, no grates or other structures <S> When the wood or charcoal is burning pure (no smoke), scrape away a mound of coals from the main fire. <S> The amount depends on the type of wood and the time required for cooking. <S> For a typical hardwood charcoal around 4 l per half hour (1 US gal) for typical recipe in typical Dutch oven <S> If your Dutch oven does not have a rim to hold the hot coals, just invert the lid. <S> Place slightly more than half the coals on the lid. <S> Then place Dutch oven over other half of hot coals still on ground. <S> They should have be scraped into a tidy flat shape the size of the oven <S> Take temperature readings every 20 minutes or so and adjust coal level for your recipe. <S> Use a long metal stem digital thermometer and just poke it under the lid without lifting the lid fully off <A> This answer pertains to your second question--how to reduce burning on the bottom of the bread. <S> Cracked wheat or some other course grain, sprinkled on the bottom of the dutch oven before putting the bread in, will slow down how much heat absorbs from that direction. <S> You'll notice this sometimes with store bought sourdoughs. <S> This gives more time for the sides and top to cook before the bottom burns. <A> Notes from Elizabethan England suggests wrapping the loaf in a cabbage leaf! <S> Will try it along with heat on the lid. <S> Don't know if it will flavour it?
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You can heat the dutch oven (including the lid) before you put the bread inside, to make the temperature more regular.
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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 at, but CHEAP above all! Wholesale retailers are also of interest to this OP. And why vegetables? For flavor, fiber, and vitamins. <Q> Do you have a food co-op or health food store near you? <S> Lots of them sell in bulk, including dried veggies or dried mixes (for example refried beans or falafel). <S> Additionally, you can ask if they offer a case discount, which means you buy a 20-or-so pound bag and sometimes can get about 10% off the bulk rate. <S> To see if you have a co-op in your area check coopdirectory.org <A> Most of the hikers that I know buy when stuff's on sale, and dehyrate their own. <S> (but I think they do more fruits than vegetables, for the energy needed for hiking) <S> As for where you buy 'large' amounts, it really depends on what sort of quantities we're talking about. <S> I'd really suggest trying lemontwist's advice, and looking for a local food co-op first. <S> If you don't have one nearby, you might try some of the 'disaster preparedness supply' websites. <S> Most sell full meals, but if you dig through the websites (or mail order catalogs, in case you're concerned with the government knowing that you're making these preparations), you'll find that some have bulk dried foods in either resealable cans or bagged, and each site will stock different varieties and sizes (anywhere from 1.5 oz to 2+ lbs) ... and remember, that this has no water in it, so 2lbs could be 20-40 cups); many mention '#10' can, which is roughly 13.7 cups (~3.2L) <S> A health food store's going to be more likely to have a low-salt option than your general grocery store. <A> There is a great little shop just off the main bazaar in the town of Leh (in the Himalayas) that sells almost any kind of fruit or vegetable that is completely dry. <S> I found them quite tasteful and useful for treks as you don't have to worry about your food going bad. <S> Actually, when I think about it, you can find dried foods in most of that town since it's a trekking center.
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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.
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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 were at the surface but not sure if whisking indeed created them. <Q> Use a vacuum pump. <S> People who pour liquid rubber into moulds use a vacuum chamber to get the bubbles out; I've heard of people degassing wine with a vacuum pump (see these youtube videos , for example); I wouldn't know why it wouldn't work for soup. <S> The question is of course where you get a vacuum pump. <S> If you're doing this in a commercial kitchen <S> I'm sure there are channels where you can get a professional one. <S> You probably won't want to fill the bottle more than half full, especially if the liquid is very thick; the bubbles in the liquid will expand a lot if you lower the pressure, and it will raise the level of the liquid. <A> Separate the liquid from the solids before blending. <S> Use a fine colander, or coarse sieve Use a chopper style food processor or a sturdy masher to blend down the solids in a strong bowl, and then add that blend back to the soup. <S> I always leave some extra chunky bits for interesting textures <S> Blending with a gelatinous liquid (typical of soup) will result in a heavy foam, which may not dissipate for quite some time <S> Note: In general, most vegetable matter will become softer and breakdown quicker with just cooking if it is in an alkaline liquid. <S> A pinch or two of baking soda may help. <S> e.g. A 1/4 tsp of baking soda will render two onions to mush in about five to ten minutes <S> Add some neutralising acid (a splash of vinegar or lemon juice), and oily and other acidic components (e.g. tomatoes) near the end of cooking if possible <A> VacuVin has vacuum pumps and containers for food as well as wine. <S> I purchased a 1.3 liter container and their super pump and used them on a food mixture I prepare to feed my cat through an e-tube. <S> This pulled the micro-bubbles (created by the "liquify" setting on my inexpensive blender) to the top and I mashed them against the side of the container with a flexible spatula. <S> Got rid of most of the bubbles.
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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.
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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 discard the whole spices when they should have plenty of flavor left. Wouldn't it be better if we used freshly ground spices? <Q> The reason for this is that they have less surface area, so volatile flavor oils do not evaporate away as easily, and other parts of the taste do not get oxidized. <S> They are also easier to strain out of the mixture, so they don't give an overpowering flavor or leave a gritty residue. <S> So, yes, you are wasting some of the flavor, but in exchange you get more of the subtle flavor <S> compounds that ground spices tend to lose. <S> Note also that steeping in milk will extract considerably more of the flavor from whole spices, because a lot of the smell and taste comes from chemicals that are more soluble in fat than water. <S> As another option, instant chai blends dissolve completely, but tend to lack the more subtle flavors of the spices. <A> To avoid wasting whole spices (especially cinnamon), you can reuse it for couple of times <S> still there will be more flavor in it. <A> You can use ground spices if you want to. <S> These recipes are traditional, and the people who brew them first most likely didn't consider wasting a clove or two a problem; they probably had whole bushes of the stuff growing in their back gardens. <S> The advantages of the whole spices are (beside the fact that they store better, which BobMcGee already mentioned) that you don't risk a cloudy tea (powder is hard to strain) and that you don't have to spend time grinding them. <S> If you care more about using up less spices per cup than about storage and/or efficiency, and don't mind some powder left in the cup, it is OK to use ground mix. <S> I would try using a paper tea filter for it, as it is likely to hold the powder better than a mesh strainer. <A> I personally use both whole spices and ground spices for making chai. <S> It all depends on what spices you are using and the quantity. <S> I always crush cardamom for chai to bring out the flavor. <S> I crush or grate ginger. <S> cinnamon and clove can be used as whole just for convenience. <S> But imagine making tea for 10 to 20, I will just add whole spices for time saving.
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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.
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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 save time with ideas such as: Cook porridge in the evening and warming it up in the microwave in the morning; Leave it with a lot of water on the warming iron at the lowest temperature; Buy some sort of automatic porridge cooker with a timer (probably a water-cooker so there is less worry about burning it) If some automatic cooker exists, could I at the same time cook eggs, porridge and bacon with some sort of automatic timer? <Q> You can cook a single serve of porridge in the microwave very easily Place oats and water or milk (or water and milk powder) into a microwave safe serving bowl, and cook on high for about 3 minutes. <S> Stir and let stand for a couple of minutes, and it should be just like "mums" <A> I make steel cut oats in a slow cooker, stick them in the fridge and then slice off a chunk to eat each day. <S> In a slow cooker add 2 cups steel cut oats 8 cups water 1/2 cup brown sugar 1 teaspoon vanilla 1 teaspoon cinnamon Cook on low for 8 hours. <S> When complete, let cool some and transfer to another container and refrigerate. <S> The next morning, scoop out a hunk into a bowl, splash a little milk on it and heat it up in the microwave. <S> Add fruits and toppings as desired. <S> For safety, the cooked porridge should be discarded after 5 days. <A> I usually just boil water in a kettle and pour it into a bowl of rolled oatmeal. <S> Technically it's not porridge because it's not cooked, but it tastes OK and provides some carbohydrates for the first part of the day. <S> Sometimes I add fruit, jam, condensed milk, honey when it cools down a bit. <A>
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You can make a cold porridge by placing oats in yoghurt and leaving it in the fridge overnight.
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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 doesn't seem plausible to me that this would create metal shards, but obviously it being a safety issue I wanted to check. Thanks. <Q> Depending on the type of honing rod and the technique you use for honing, you will remove more or less metal from the blade. <S> If you see a grey residue on the cloth then metal has been removed and you can decide yourself whether you want that in your food. <S> Types of Honing Rod Steel rods, of the type that are perfectly smooth will not remove noticeable amounts of steel from a blade. <S> Polished honing rods are used for straightening a curled blade edge. <S> Other types have shallow grooves cut down the length of the rod that bite into the blade and shave off metal particles. <S> Ceramic rods are slightly abrasive and will remove small amounts of metal. <S> Diamond coated rods are used for sharpening in place of a whetstone and will remove relatively large amounts of metal. <S> What technique you use for honing depends on what you are trying to achieve. <S> If you only need to realign the edge of a well maintained knife, then two or three swipes on both sides of the blade, maintaining light pressure should be sufficient. <S> If you do this with a polished steel, then I would be surprised if you need to wipe the blade afterwards. <S> If you use one of the other types of rod, then you are also removing metal from your knife and you may want to strop the knife and give it a quick wipe after. <A> Yes, you should clean after sharpening, which is not the same as honing. <S> No, after honing, it's not necessary. <S> By sharpening, you take some metal off the edge of the knife to create an edge. <S> By honing, you realign the edge of the knife. <S> See this answer for more details. <A> I use the back side of a leather belt, or a leather strop, to finish the edge of my knives after sharpening and/or honing. <S> This removes any tiny particles of metal from the knife (or razor) as well as polishes it. <S> I wash and dry the implement after this step before use. <S> I learned this technique from a barber. <A> For the sake of a few seconds running the knife under the tap, or wiping it with a damp cloth, why would you not do this? <S> Regardless of whether you remove large pieces of metal or just tiny particles - is it worth the risk of getting any of this in the food you prepare? <S> I always give my knives a rinse and then dry them with a clean cloth.
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You can confirm whether your rod removes metal by wiping the blade on a white tea cloth after honing.
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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 had great bite when cooked al dente and still held together wonderfully when cooked a little more. Cheese sauce nicely coated them, they were great! Could have been the best pasta I had ever tasted. I didn't let it rest...not even a little. Chefs and home cooks alike tell us time and again that you must rest your pasta dough for at least half an hour. Some say 2-3 hours. So... Does pasta dough really need to rest? Please educate me. <Q> You didn't knead it enough in the first place. <S> 2 minutes is too short even with the pasta machine afterwards. <S> Pasta, especially the classic semolina pasta (which is mae with durum semolina), is a high-gluten product. <S> To make it correctly, you need to develop that gluten. <S> I don't make semolina-water pasta, but knead my flour-egg pasta for around 8 minutes. <S> It makes a great dough, and you can feel the change in texture while kneading. <S> Of course, dough with that much Glenn is way too tight to work it. <S> Very hard to roll, resists cutting. <S> That's what you need resting for: to relax the gluten. <S> Else, shaping becomes a heavy chore. <S> There is no food police which will come to arrest you if you make noodles with underdeveloped gluten, but most people prefer the slightly resilient texture of developed-gluten noodles. <S> You describe yours as "having a great bite", and apparently they didn't fall apart in the boiling water. <S> So you could make both side-by-side and decide which is more to your taste. <S> I you stay with the ess kneading, you will need less to no rest. <A> Pasta is a relatively low moisture, very high protein, bread dough. <S> The gluten strands that are developed during kneading are very elastic. <S> When kneading by hand it can be very difficult to work the dough enough when it has tightened up. <S> I use the same approach as you do and do most of the kneading of my dough in my pasta machine. <S> No rest is required. <S> I can't say what happens on a molecular level with the gluten that makes it easier to work with. <S> I suspect that it is due to being much more thoroughly kneaded and with perpendicular sheets of gluten. <A> The reason to rest pasta dough after kneading is to allow the flour to fully hydrate, aiding gluten formation, and resulting in a dough that stretches easily. <S> You can, in fact speed this hydration by vacuum sealing your dough. <S> However, if you feel your dough is stretching easily when you work with it, there is no need to rest it. <S> If the dough springs back when working it or rolling it, it will benefit from a rest of at least 20 minutes.
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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.
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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 silly to make such a request because no one in their right mind would eat pasta this way. So what does al dente really mean? <Q> This is very important to pasta which should be removed from the cooking liquid just before it has fully cooked through, as like most foods, it will continue to cook after being removed from the heat source Always gently stir your pasta every minute or so while cooking to ensure it cooks evenly. <S> Then near the end of the cooking time, bite into a piece of paste every 15 seconds or so to see if it has nearly cooked through. <S> It should be firm to bite, and not soft all the way through. <S> It should not resist biting though With some pasta types like Penne etc. <S> you can sometimes actually see the uncooked inner layer (a thin white line) if you carefully slice it in half which a knife, or just bite cleanly with your teeth <S> If the pasta is going to be mixed into a hot liquid sauce before serving, take the pasta out of the cooking liquid at an even firmer point <S> The term "al dente" can be used for all cooked foods that should be cooked to just before soft, and then served (fresh greens, thin meat cuts etc.) <S> The reason for all of this is that there have been many flavour and nutrition benefits noted when cooking to this point. <S> Also for pasta it tends to fall apart if cooked past "al dente" <A> If you make fresh pasta like we do in Italy you can't cook it <S> al dente - it is already too soft. <S> I don't know who invented the term, but it just a guideline for how much you should cook dried pasta when re-heating it so that you do not boil it to pieces. <S> People who make their own fresh pasta will never be eating pasta al dente. <A> Al dente means the tooth, and if you are cooking fresh pasta there is a moment when the pasta becomes ruined by overcooking, a moment before that it is perfect to eat, but a moment before that it has "a tooth" slightly tougher to bite into, this is "al dente" and is important only if you are cooking fresh pasta because if you take more than a few seconds to remove it from the hot water or you will be adding a hot sause to it, you will lose the pasta into a mushy mess. <S> True al dente is not for eating, it is a stage of cooking. <A> Al dente in Italian means "to the tooth". <S> The basic idea is cooking dried pasta so that it retains a bit of firmness to the bite and is not overcooked. <S> I personally do not like cooked pasta that retains a white line of raw pasta interior, but some do. <S> It is a preference but what is generally agreed is a big NO to overcooked pasta. <S> Dry or fresh. <A> Giada De Laurentiis said it today : you’re only going al dente if finishing (cooking) in a sauce. <S> So, to go straight from boiling to the bowl <S> /plate you would cook to desired firmness/tenderness. <S> Makes sense to me <S> and I’m glad I was watching that episode. <A> "Al dente" means "firm to bite".
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"Al dente" is used to refer to food cooked so it is still "firm to bite" but not soft
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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 serve with it. I was going to go with a selection of steamed vegetables but would these also need a sauce/gravy? So, in short, what would work well with hot gammon with a sweet glaze? I know we don't like questions that solicit opinion so I'll add that I need some proven pairings with reasons why the different flavours, sweetness, acidity etc of the ingredients work. <Q> In Ireland boiled or glazed ham is a staple. <S> Traditionally it's had with cut up cabbage <S> (ideally you would cook the cabbage in the same water the ham was boiled in as this gives it lovely flavour) <S> but you could just cut it up and pan fry it with a little butter. <S> Normally it would be served with boiled floury potatoes. <S> Traditionally (in Ireland) you wouldn't have a sauce with it but a parsely sauce (as stated in the other reply would be lovely) or simply serve with some strong mustard or a brown sharp sauce such as HP. <S> The ham is going to be centre of attention - salty, rich with a sweetness. <S> The cabbage and potato are happy bedfellows as the cabbage cuts through the saltyness/sweetness. <S> You don't want strong flavours competing with the ham and neither cabbage or potato will. <A> Parsley sauce is a traditional English accompaniment to ham. <S> Simply infuse milk with parsley stalks, onion, and bay leaf, then strain and use the milk to make a white sauce (i.e. with a roux) and add chopped fresh parsley leaves at the end. <S> It works very well. <A> Mixed greens, mac & cheese, candied yams & corn bread muffins. <S> Iced lemon/orange tea; (third parts tea, lemon juice, orange juice.) <A> Fried potatoes (my favorite is Yukon Golds) topped with kosher salt would make a nice contrast both in flavor – the lighter taste of potato and the salt – against the sweetness of the ham glaze, and also in texture – the crispy potato slices against the smoother, softer baked ham. <S> Yes, the ham by nature is a bit salty, but with your sweet, multi-flavored glaze it would be a different salt experience than the crunchiness of salted fried potatoes. <S> A cold, crisp green salad would provide a third element in both taste and contrast. <S> Rather than dressing the salad before serving, maybe offer two or three different options at the table, with which guests can dress their own salad portions. <S> Both of these are simple, inexpensive, relatively quick preparations, yet add a lot to the very delicious sounding ham glaze you describe without upstaging it. <S> This would also leave you with two different non-meat choices should you get blindsided by an unannounced vegetarian. <A> A baked potato & onion sauce with mixed peppers. <S> Make the onion sauce in the usual way & just before serving stir in chopped red, green & yellow peppers. <S> They should be warmed through but still lovely & crispy. <S> Valerie
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You could also shred the ham and serve it with noodles in a hot broth with some shredded cabbage and other vegetables.
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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 of doneness? I intend to roast half a small rabbit in the oven; the meat doesn't look suited for collagen-based cooking, the animal is probably too young. <Q> Wild rabbit must be cooked well done to kill any tularemia bacteria; for rare or medium cooked rabbit dishes, chefs can substitute farm-raised rabbits that have been kept segregated from their wild relatives by trustworthy breeders. <S> The section on meat (3-96) recommends bringing rabbit loin to an internal temperature of 59C (138F) and going by the section I've just quoted this is obviously only for farmed meat. <S> The recommendation for the legs is to cook sous vide for 1 hour @ <S> 66C (151F) which again obviously refers to farmed because that's definitely not long enough to tenderise wild rabbit meat. <S> I would really recommend cooking the leg meat and loin separately as I find that the loin dries out long before the legs are cooked through. <S> The legs are much nicer braised too. <A> Rabbits are host to a bacteria called Francisella tularensis which can cause a nasty disease, Tularemia (also called Rabbit Fever). <S> This causes lesions, fever, lethargy, and if untreated, possible death. <S> For that reason it is advisable to cook rabbit as thoroughly as you would, say, chicken. <S> It can also be a good idea to wear gloves when handling the meat, just in case. <S> In any case, wild rabbits spend their lives sprinting about the countryside and so the meat is naturally quite tough, despite being lean. <S> Most recipes I have seen use braising as the cooking method. <S> Treat it as you would chicken thighs <S> and you should be fine - perhaps rabbit cacciatore ? <A> USDA (United States Department of Agriculture) says 160F (71C) is sufficient as an internal temperature for rabbit (and other red game meats) to be safe. <S> They also say that it is ok for the meat to still look "pink", so long as this temperature has been reached. <S> USDA Information Page on Game <A> I baked it to 72 dec C with bacon on top to keep it moist and it was way over cooked and tough but still tasted good. <S> Next time I will cook it to 66 deg and let it sit for 10 mins before eating.
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In the food safety section of Modernist Cuisine (1-138) it says that all wild rabbit must be cooked through:
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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 added some flour during kneading? (The next time I make this, perhaps I can just reduce the liquids: 3/4 cup milk, 1/2 cup water, 5 tbsp butter, 1 tbsp oil). Can I add flour after it rises? Basically, punch down the dough, incorporate flour and keep kneading until the dough is "shapable", then shape them into rolls and bake. Something else? <Q> I'd do one or more of a few things: <S> Treat it like the dough in Artisan Bread in Five Minutes a Day , in which you sprinkle flour on top, then pull off a portion you need, then shape quickly into a ball, developing the outer skin, keeping the freshly floured side out. <S> Chill down the dough <S> , so it's firmer and easier to work with. <S> (and then do #1 while it's still a bit cold) <S> Put it into muffin pans or similar for baking, so you don't have to worry about it holding up on its own or even attempting to shape it. <S> (if you can shape it a little bit, you can then put it into a pan with enough of a lip to give them some support as they rise; they might spread into each other, but you can typically break them apart after they're baked) <S> Basically, when you're kneading normally, you might work in 1/2 cup or so of extra flour. <S> And there are the issues with knowing what the proper way to measure flour for a given recipe if the measurements are given in volume (cups) and not by weight, which will easily throw off any bread recipe. <A> Wet doughs taste better after being baked. <S> You don't give us the hydration (the ratio of liquid to flour by weight r), but there are many recipes which a baker accustomed to standard breads in the 60% range (AP flour) will find hard to shape. <S> Nevertheless, I have been able to shape a brioche at 89% after enough kneading. <S> So my first suggestion.would be to knead more, maybe 10 to 12 minutes hand-kneading, preferably stretch-and-fold. <S> But you should also calculate your hydration. <S> If it is above 75% for AP flour and above 80% for bread flour, you can consider kneading in flour despite it being so late in the process. <S> You might want to retard the second rising somewhat (give it some time at 15 to 20 degrees at first, if you have the opportunity) to allow the new flour to hydrate properly. <S> I wouldnt put dough for a second rising in the fridge, even if it Chas had flour added. <A> What you have to do if your dough is liquidy <S> is you can add flour until you feel that it is getting sticky <S> like you want it to be .Good <S> Luck!!!!
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In general, I find that kneading dough in a mixer (unless specifically called for in a recipes) always needs more flour.
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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 shaken (not too much!) when in transit from home to work. The container will ideally have a wide mouth to allow me to eat directly from it. Have you got any suggestions for a suitable container of capacity approximately 500 mL (17oz)? <Q> I hate storing food in plastic, so the best option I found and use myself is http://www.bedbathandbeyond.com/product.asp?sku=112870 <S> which does have a plastic top and silicone gasket but is otherwise glass. <S> Been using for 3-4 years and love them. <S> No leaking problems. <A> I have found two types of containers which work for this. <S> There are multiple brands which sell them. <S> Second, for such small sizes you can use a jam jar with a screw-on lid. <S> Both work really well, but you might consider placing the whole container in a small plastic bag in case you don't seal it properly before transport. <A> Not sure where in the world you are, but an excellent leak proof system is made here in New Zealand called Kip It by Sistema <S> What makes them good for your purpose is that they have a proper gasket with a 100% seal. <S> The gasket can be simply removed from the lid (pop out with a toothpick) for proper cleaning <S> You can find it online on the local trade site in NZ dollars, or Google your own country for a supplier? . <S> Note: I do not work for Sistema, just a happy customer <A> I am going to answer my own question. <S> Many thanks to all who offered suggestions. <S> We bought a pair of 470mL (15oz) plastic containers from Lock & Lock. <S> They were a reasonable price, made from plastic <S> (I didn't want glass owing to the risk of shattering during transit) and I can confirm, leakproof.
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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.
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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 month" for some infusions. Others say, "it's alcohol, it will keep forever." I'd imagine the alcohol would act as a preservative allowing it to keep for a very long time. In general, is there a reason to consume infused alcohol within a specific timeframe? Taste? Flavor? Safety? Would this differ based on whether it was infused with fruit, herbs, or spices? Is there a reason that you may want to store infused alcohol in the fridge/freezer instead of leaving it out? Would there be any special considerations for what I'm infusing right now: Vanilla vodka Jalapeño tequila Rosemary tequila <Q> I use "one step" to sanitize bottles and caps, like you would do for beer, and bottle my infusions in that, and they've lasted >3 years. <S> I've done raspberry and cherry vodka. <S> If the alcohol percentage is high enough, it will kill bacteria or mold, so it's pretty safe for long term storage. <S> Probably depends on the final alcohol percentage though, like if you add enough juice that the percentage goes less than 10 or so percent, you have to have more precautions in sanitizing everything. <S> I usually sanitize anyway because it can't hurt, and I already have the equipment to do so from homebrewing. <A> My parents have been doing this for a while with Gin and an open bottle will last over a year without any detrimental effects. <A> I will usually do a water-vinegar rinse to fruits or peels that I'm going to infuse into any alcoholic drink. <S> I've made several bottles of vodka with fruit and raw sugar that have lasted over 5 yrs. <S> Mostly because I can't drink and my family mostly doesn't <S> but I like making them.
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Generally with spirits you'll drink it well before it goes bad unless you're intentially aging them.
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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 juice marinate I'm using will break down the meat too much and it'll be all mushy and gross. Any experience or thoughts on this? <Q> It'll be fine. <S> I've done this multiple times, even occasionally for more than 1 night and never had a problem, if anything it improves things as the marinade has time to work into the meat. <S> If you can, give it a stir a coupe of times (every 6 hours maybe?) <S> to ensure even coating. <S> The acids in orange juice and most (?) <S> marinades are generally too weak to break down chicken into component parts. <A> This depends on what ingrediens you use. <S> Enzymes from for example papaya will break down meat to mush eventually, but when following a recipe with that kind of marinade, you will probably be told that the time is very important. <S> I assume here that you are using a regular marinade with citric acid or yoghurt and different spices. <S> Such a marinade will not reach very far into the chicken. <S> Heston Blumenthal did an experiment in his show "In Search of Perfection" scanning chicken in an MRI to see how far different marinades reached. <S> I don't remember exactly how far, but he found that yoghurt-based marinades reaches the furthest. <A> My guess is that your chicken will be fine. <S> For examples <S> this Orange Marinated Chicken from Simply Recipes.
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I haven't tried marinating chicken in orange juice, but there are several recipes that recommend marinating chicken overnight.
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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 in what the price per kilo of the edible part (the muscle) of the mussels are. In one mussel, how much by weight is shell and how much is muscle? <Q> The Food and Agriculure Organization of the United Nations says: One bushel of whole mussels should yield from 6 to 9 pounds of cooked meats. <S> Percentage yield by weight may range from about 8 per cent to as high as 20 per cent of the whole mussels. <S> Finally, this is 500g of mussels (my lunch in Brussels on a hot day - my companion has the same): <S> And this is how I can remember it was 500g: <A> It depends on where you live, and what type of mussel you are eating The blue mussel popular in Europe and North Pacific typically has an uncooked meat ratio of 25% to total weight, and 20% when cooked The New Zealand Greenshell mussel (available flash frozen in Europe) typically has an uncooked meat ratio 55%, and 50% when cooked Around US$2 per Kg. <S> These will vary by season and supplier of course <A> I can't tell you about price since I was given a kilogram of blue Scottish mussels <S> but I can tell you about the meat % of total. <S> I had guessed it would be about 20% <S> but I was wrong. <S> I weighed the shells next day using the local supermarket's digital scales & the result was only 428g <S> so the meat was a massive 572g ~ 57% meat. <S> I recommend them.
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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.
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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 them in their kitchens. I was wondering if any of them use robotic systems in the kitchen. I imagine that robotics would allow increased repeatability, reduced cost, and the ability to do things that would be very difficult for a human to do accurately or quickly, such as decorating food in novel ways. By 'Robot' I mean something which has the ability to make controlled coordinated movements, on at least two axes, and manipulate the external world. This definition would not include things like bread makers or dishwashers, no matter how smart. <Q> The simple answer is YES! <S> There are a number of chefs currently experimenting with the implementation of robots in their kitchens. <S> There are various technologies and the research is on several fronts, including what I think is most interesting which is controlling nutritional values for specialized diets. <S> Food printing is where I am seeing most chefs focusing their attention. <S> One of the first examples is actually just a concept design called Cornucopia by Marcelo Coelho: <S> http://web.media.mit.edu/~marcelo/cornucopia/ <S> I started a site to document these developments which are currently unfolding. <S> For example, Paco Morales is experimenting with Food Printing in his kitchen: <S> http://robotsingastronomy.com/food-printing-at-restaurante-paco-morales/ <S> There are several other examples I hope to add to the site soon. <S> It is really an exciting field! <A> You just reminded me of this @kmc <S> http://kotaku.com/5936818/holy-crap-an-army-of-robots-ready-to-slice-your-noodles/gallery/1 <S> It's not really that more advanced than a food processor <S> but it's in the right vein. <A> And that also allows the owner or the noodle chef to protect their preparation technique with technology without the need to hire and train additional chefs who may steal their technique or receipt. <S> All in all, I think robotics may help restaurant to mass "manufacture" and offer protection of their recipe at a somewhat higher level.
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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.
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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 pickles" which only keep for a few weeks; what steps are taken in a real pickle recipe that mark it as one for long-term storage? Can a refrigerator pickle recipe be converted to long-term storage? <Q> While some recipes may have you use hot jars and hot brine that will result in a fairly reliable seal ratio (meaning most of the jars will properly seal), other recipes will have you put the filled and closed jars in a boiling water bath to be processed for a specific amount of time. <S> I've found this method to yield an even higher ratio of properly sealed jars. <S> In either scenario, the sign of a sealed jar (assuming you are using canning jars with a lid and ring system) is an indented dome on the lid. <S> Jars that do not seal properly will still have a protruding dome. <S> Most recipes will have all the specific information you need to make pickles including the shelf life of sealed jars. <S> The Ball canning jar company has a good website: http://www.freshpreserving.com/recipes.aspx <S> Best of luck <S> - I hope your pickles are a tasty success! <A> Whatever you do, don't forget the food safety problems here. <S> The reason most recipes don't claim they are good for canning is that nobody tested them if they are safe for canning. <S> When you can food, you have to seal it <S> (so no bacteria can enter the jar) and sterilize it, so all bacteria in the jar will die. <S> This gets rid of almost all nasties present in food. <S> The only thing which survives sterilization: botulism spores. <S> They are much hardier than the living bacteria and don't die at 100 <S> °C (the highest temperature you can achieve with boiling). <S> Also, they are anaerobic, so they will love to multiply in your sealed jar. <S> And botulism toxin is very strong. <S> If you eat a jar with a botulin-producing colony inside (which you can't recognize on opening), you won't just get a day of upset stomach; botulism is a serious condition and often fatal if left untreated. <S> There are two ways to eliminate botulism risk. <S> First, you can use a pressure canner. <S> It increases the temperature in your jars enough that the spores are killed along with the bacteria. <S> If you want to invest in a pressure canner, please refer to trustworthy literature for the exact process. <S> But if you don't can much, it is easier to choose a recipe suitable for simple hot-water canning. <S> For that, you don't need an actual "officially approved" recipe; all you have to do is to ensure that your current batch has a pH of below 4.6. <S> At this acidity, botulism spores cannot grow and you are safe. <S> As pickles contain lots of acid, it is very probable that some of the "refrigerator pickle" recipe will turn out to produce batches suitable for canning. <S> Alternatively, you can still search for an "approved" recipe; these have been tested and found to consistently produce food of sufficient acidity. <S> As I have never made pickles myself, I can't tell you for sure that there won't be taste deterioration if you can a recipe originally meant for the refrigerator. <S> But while the tase will probably change during the boiling, it won't necessarily get worse, so it may be worth a try. <A> Canning is relatively simple, but there are still some safety tips that you have to be aware of. <S> Always use a recipe from a trusted source. <S> This can be from the Ball website or one of their many wonderful (recently published) cookbooks, or another reputable website like pickyourown, Food In Jars, etc. <S> Don't use recipes that are very old as they may not have a high enough level of acid, may not process for a long enough time, or may rely on antiquated jar sealing technology. <S> This USDA publication has some great recipes for free. <S> Otherwise I highly recommend the Ball Complete Book of Home Preserving and The Joy Of Pickling . <S> If you are using a hot water bath method, do not use a recipe that calls for a pressure canner! <S> Pressure canners can obtain higher temperatures than you can at standard atmospheric pressure and are used to process items with less acid, which would be unsafe to can in a water bath canner. <S> DO NOT invert your lids to form a seal, regardless of what other commenters on this post suggest. <S> This doesn't sterilize the contents of the jar, and could potentially lead to Botulism. <S> (See: pickyourown.org , http://sharonastyk.com/ , foodinjars.com ) <S> If you use a larger jar size than the recipe calls for, you may have to increase the processing time. <S> You may also have to increase processing time when canning at altitude. <S> These guidelines should be included in the above recommended cookbooks. <S> The PDF and books I recommended above also have instructions on how to use a hot water bath canner -- as well as how to make fridge pickles and lactofermented pickles.
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Pickle recipes meant for longer-term storage will include instructions for sealing the jars.
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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 hottest. For comparison I know I have Mexican friends that think certain Mexican dishes are too hot for them. Are there some Korean dishes that even some Koreans avoid for being "too spicy"? <Q> I found ojingeo bokkeum (오징어볶음), which is squid stir-fried in a chilli sauce, to be pretty intense, especially as a jeongol (전골) or stew, where it's both hot (as in spicy) and hot (as in temperature). <S> The sweetness of the stew does nothing to lessen the intensity of the dish. <S> Also ridiculously spicy is buldak (불닭), which is again a stir-fry of chicken in a chilli sauce, with tteok (떡) or rice cake. <A> A Korean friend I asked suggested "jeyuk deopbap" (제육덮밥 in Korean). <S> In English it seems to be translated as "spicy fried pork". <S> It will be served with rice. <S> But you can also find "Jeyuk bokkeum" (제육볶음), which is just the spicy pork alone, no rice. <S> He suggests to order it "very spicy". <S> It might work better to try to say this in Korean <S> but it's hard to pronounce. <S> Try to write one of these down or copy and paste it from here and print it out, or show them on your smartphone: <S> 매우 매운 (maeu maeun) <S> 아주 매운 <S> (aju maeun) <A> "For the typical palate of most people from English-speaking countries, just about all Korean food is spicy." <S> Uh, no its not. <S> As in, they have no spicy/heat creating element to them. <S> The typical green Korean chili pepper (풋고추) is not hotter than a Jalapeno pepper on the Scoville scale, anyway. <S> To answer your questions of "Are there some Korean dishes that even some Koreans avoid for being "too spicy"? <S> " <S> Yes, there are. <S> Because not all Koreans enjoy eating spicy food. <S> So some Koreans might avoid a dish thinking its too spicy for them, that others may think is not that spicy. <S> "I want to know if there are certain specific meals in Korean cuisine which generally have the reputation of being the hottest." <S> Sure there are some meals that some people think are very hot, but I think its pretty subjective. <S> It could be 20 dishes. <S> And obviously, lots of dishes can be made less spicy or more spicy <S> so its sometimes just up to the cook.
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There are many Korean dishes that aren't spicy at all.
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