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Suggestions for a substitute for almond paste in a cookie recipe? I’m trying to find a substitute for almond paste in a cookie recipe. Does anyone have any suggestion for what I could use? This is a cookie recipe that calls for 8 ounces of almond paste. The recipe divides the batter into 3 equal parts and you add diff...	You could try cashew nut or peanut butter (paste), but the flavor profile is nothing like almond.
Can cilantro be used for tea or tisane? I love using my dehydrator. Can I use dried cilantro as tea, or with other herbs to make tea? If so, how would I pick herbs to use with it? <Q> Cilantro is one of the herbs that doesn't retain much flavor when it's dried; it's unlikely to be particularly tasty when made into a ti...	Catnip tea was used as a sedative, along with lavender, chamomile, coriander or cilantro ; peppermint could also be used to loosen phlegm, and a tisane of thyme with honey was used as a sore throat remedy and for scratchy coughs.
Storage of chocolates/candies in process (i.e. prior to cutting, dipping, etc)? Especially around the holidays, it usually seems more efficient to build up a selection of projects in need of some finishing steps (usually chocolate dipping). What steps should one take to ensure that undipped centers are stored safely fo...	I would store everything in the pantry, or, lacking space, inside a cabinet.
Pros and Cons of cream whippers? I did not know pressurized cream whippers existed until just seeing a reference to one, which led me to do a Google search.I own a manual cream whipper, which I rarely use, because it is exceedingly difficult to remove the cream from the canister. So I just use the whip attachment on m...	There are many recipes that use pressurized whippers, not just for sweet whipped creams.
Why did some leaves of my fresh Fenugreek turn yellow after a few days of purchase, and how to prevent the leaves from turing yellow? 5 days after I purchased fresh Fenugreek, I noticed some of its leaves turned pale yellow. What does that indicate, and how to prevent it (if it is a bad thing)? The Fenugreek was place...	The leaves almost certainly wilted because the plant had no water.
Mushroom replacement in Beef Wellington I saw a great recipe for Beef Wellington on Serious Eats that I'm eager to try. However, my roommate does not eat mushrooms (both because he dislikes the flavor and because he had a bad experience as a child, so "hidden mushrooms" are out too). I worry that omitting them would ...	The only time I ever made wellington, I simply put a mixture of onions and bacon and cheese in place of the mushroom layer. I've used both haggis and black pudding as an alternative to duxelle.
How to avoid chicken getting too tender when cooking in a crock pot? I'd like to cook chicken in my Crockpot but just about every time it comes out so well done that it shreds when you try to cut it. How can I make it so it's not as well done; more like it comes out when cooked in an oven? <Q> Funny you should ask abo...	You should use a thermometer to determine when the interior of your chicken is done and then stop cooking it.
How long do eggs last outside the refrigerator and out of the shell? How long would eggs last out of the refrigerator and out of the shell? This may be a strange question, but I'm planning on baking them afterwards. And I'll leave them out only around 6 hours at room temperature. The thought makes me shiver; but w...	Eggs in their shell, uncracked One day on the counter at room temperature is approximately equivalent to a week in the refrigerator.
What is the best way to toast pecans? Amongst other things, I'm making a chocolate & bourbon pecan pie for Christmas in my capacity as family pastry chef. The recipe calls for toasted pecan halves. What is the best way to toast nuts evenly? I assume a low oven is best to avoid scorching, but what temperature and for h...	oven toasting in a preheated dark heavy skillet evens out the toasting.
My sauerkraut has mold covering the surface, is it ok? I had a batch of sauerkraut fermenting in the basement. During the fermentation I had to leave for over a week and left my roommates with the basic instructions to check it a couple times and skim off any mold that might form. They forgot about it, and when I ret...	As long as the kraut was submerged below the brine all the time it's been fermenting it would be fine. Do not taste it if you see mold on the surface , feel a slimy texture, or smell a bad odor. As an RN, I say, "if in doubt, throw it out!
Too much sugar in soup -- how to make it less cloying? I was making this recipe: Cabbage Borscht , which was from the old Lincoln Del, one of my mom's favourite places. I mistakenly doubled the sugar, putting in 1/2 a cup instead of a 1/4 of a cup. Given the 2/3 of a cup ketchup, which was Heinz, the soup turned out w...	Increasing acidity (lemon juice or vinegar for example--since ketchup contains vinegar, vinegar or more ketchup may be most compatible with your specific recipe) may mitigate how sweet the soup seems.
How can I thicken whipping cream? I used to live in Britain and I'm familiar with using Double Cream (48%+ fat) in all my recipes. However I moved to Canada a year ago and double cream doesn't seem to exist in North America. This has resulted in many of my recipes failing with the 35% heavy whipping cream as it doesn't...	Add instant pudding to thicken your cream.
How to improve the taste of sour coffee beans? I was given a few packs of grain coffee. The smell was pretty nice and it was written that it's 100% arabica. That encouraged me to grind some and brew it in moka pot. The result I got was not horrible, but way to sour for me. I tried one bean and indeed it was little sou...	A coarse grind and a french-press might work a bit better with the brightly acidic beans. Although I don't believe bitter is the opposite to sourness, extracting on the bitter side will help and possibly make it drinkable. The general consensus I've seen over the years from hobbyist roasting forums is that once the roa...
Is it safe to eat a chicken that leaked a ton of red fluid after roasting? I just roasted a small chicken, and after taking it out of the oven after about 1 1/2 hours, a large amount of watery, red fluid leaked from the bird. Did I somehow mess up cooking the chicken? Is it edible? The chicken was cooked, alone, in ...	Your chicken is safe when it has been pasteurized. I would recommend discarding this chicken immediately, and buy an oven thermometer immediately, to check its calibration, and if it is off, get it serviced.
How long is the life of a shot of espresso? When pulling a shot of espresso, how long is its life before it is too bitter? I know this might change by the bean, but what is a rough estimate? I was doing some coffee tasting and some of the shots were left unused for about 5 minutes and the barista said that these shot...	According to the barista, if the coffee did not touch something (water, milk, syrup) within 10 seconds it would turn bitter and "burnt" tasting.
Does flax seed lose its nutritional properties after it's ground up? I am from Santiago, Chile. Here, there's a rumour that smashed (ground) flax seed loses its properties in around 4 hours. Do you know anything about this? Basically, the rumors say that the flax seed loses its nutritional properties, and that it can ...	Flax can go bad within a few weeks after it's ground Ground flaxseeds "can start to go rancid fairly quickly — as soon as a few weeks after they are ground.
What Garlic to use for Garlic Bagels I have had great success making seeded bagels; I boil the bagels in water with baking soda and a little sugar, and any kind of seed sticks to the outside and bakes to perfection. My problem is trying to replicate garlic bagels. Fresh garlic doesn't stick, and doesn't get dried out ...	To make the fast food version use the dried granulated garlic - and you need bagel boards so it will not dry out.
How do I cook with bay leaves? I am an amateur hobbyist cook. So a lot of the time I will toss in a dash of something, taste the dish, and add a bit more. Experimenting sometimes with disastrous results... but I learn :) One spice that I am having a hard time figuring out is the bay leaf. I use it when called for, and...	I find that 'pasta' (spaghetti, etc.) cooked with bay will give you a good flavour profile.
How to shape dough I have so much trouble getting a rectangle the right size when making multiple loaves of bread. It's always too long or wide for my bread pans. What's the trick? <Q> Practice, practice, practice. <S> That's the only way you learn shaping. <S> I find the biggest help to get consistent loaves is to ...	You can make a dead dough (that is: dough with no yeasts nor leaveners) to shape them, check how they fit in the pan, and then shape them as a ball to start the process again. Other than that, I'd suggest looking into getting a pastry mat with a grid on it (the ones with circles are more common, but those are mainly fo...
How can you keep a stack of Swedish pancakes fresh? I make Swedish pancakes for my family every Thursday, as per Swedish tradition. Fresh from the frying pan they are crisp at the edges and very slightly crisp on the surface where the batter has caramelised. If I fry and serve while everyone else eats, we get to enjoy...	If you do this a lot you could also invest in a heat lamp/warmer set up like they use at fast food chains to keep the fries warm. Anyone who makes latkes for Hanukkah knows this problem well.
Is it worth checking beans for stones? I've heard from many sources to check beans for stones before soaking/cooking them. I've been cooking with beans for years (mostly black beans, chickpeas and lentils), and I've never encountered a stone before or after cooking. Is the stone thing a myth, or no longer the case wi...	In Mexico I get stones all the time.
Is it possible to fry vegetables in cream? Cream A: The fat that gathers on the top of boiled milk. Cream B: The cream available in packets: http://www.amul.com/products/amul-freshcream-info.php Can vegetables be actually "fried" in these types of cream? Any precautions need to be taken in this case? <Q> Short answ...	Cream would be far from an ideal medium for frying, as the water would have to evaporate before the temperature could rise to frying levels. Try frying the vegetables in butter, ghee, or oil, and then adding heavy cream near the end of cooking to form a sauce.
Will I never be able to cook anything needing tomatoes in a seasoned cast iron Kadhai? https://cooking.stackexchange.com/a/5863/6168 If you put any acid in cast-iron, you are harming your seasoning, and leeching iron into your food. This will affect the taste of your sauces, I find pan sauces taste metallic when made...	I've made tomato-based dishes in my seasoned cast iron pans including spaghetti sauce and chili with no perceivable off-taste or damage to the pans' seasoning as long as I removed the food soon after cooking since prolonged exposure, from my experience, will affect the seasoning of the pan, if not also the flavor of th...
How to season iron cookware on gas stove? Often I hear that after applying oil on the cookware you need to bake it in the oven on a certain temperature. What precautions need to be taken if I intend to season the cookware on gas stove ? UPDATE 1: http://www.wikihow.com/Season-Cast-Iron-Cookware The seventh and eig...	I have a number of cast iron pots and pans and have never seasoned any of them in the oven.
How do I eliminate a lingering smell of fried food? Some great friends of ours cooked us an amazing meal in our home three nights ago. The meal included gourmet french fries cooked in a home use deep fryer. While the fries were outstanding the lingering smell three days later is not. The trash is long gone as is the de...	One quick and easy way to get rid of most smells is to actually just use a spray bottle on it's finest setting so it just mists the water out. Don't cover smells with other scents, that doesn't solve the issue. Or you may try boiling citrus peels or boil cloves (whole/ground). And watching the actual temp of what you a...
Steam "nature" of cappuccino steamers Is there a difference in the "nature" of the steam being produced by the steamers in the espresso machines? I have a decent espresso machine, but apparently even a professional barista who I know can't make the foam needed for cappuccino art - so I was wondering if professional es...	I'd say from my experience that most espresso machines cant really do anything good in term of milk froth.
What's a good bible on vegetarian cooking? Some years ago I decided to eat less meat and to successively becoming a vegetarian. I haven't learnt any particular dishes though, mostly just improvising with veggies/beans/nuts/cheese as staples – and that's fine, but I would now like to have some new inspiration from a goo...	I'd recommend Mark Bittman's "How to Cook Everything Vegetarian", I use it all the time. The original is from 1977 and may be harder to find, but there's a revised version, The New Moosewood Cookbook .
Should I keep the meat boiled off of bones when making beef broth? I am making a simple beef stock from the leftover bones from a New York cut roast beef. Beyond adding a mirepoix and boiling the bones for three hours I'm not doing anything special. When I make stock I typically throw out the leftover meat and vegetabl...	Taste the meat and if it still seems edible to you then there is no reason to throw it out. I never throw it out.
How is Kiwifruit used to tenderize Meat? I just read today that Kiwifruit is used to tenderize meat. I wanted to make some fruit chutney anyway, normally I'd go for mango, but why not use kiwifruit fruit this time? I read that the actinidin is responsible for this process but as far as I know it is denaturized cooking...	Kiwifruit can be used for tenderising all meats but from what I have read you only leave it for one hour before cooking...
How to pan sear a thin steak? I'm doing something really simple right now, sprinkling pepper over one side of a half-inch thick steak and throwing it in a pan of butter. But by the time it's cooked through (I want medium rare), the outside is just a sickly grey. How can I get the steak to look good? Edit: They're...	Put the steak in a cool pan, toss under the broiler, and flip when its brown.
Domestic, fresh taste-alike for an Italian coffee My wife is from Italy, and she got me hooked on this absolutely gorgeous coffee called Lavazza Qualita Oro. I love it, but unfortunately getting a fresh bag here in the United States is really hit or miss. I'm told that in order to be a REAL coffee fan, I need to ge...	PortoRico.com has an all-Brazilian espresso roast, so you might want to try them as well.
Frying potato with little oil When I fry potatoes with only a small amount of oil, one side gets brown but the other side stays yellow. How can I make my fried potatoes with a reduced amount of oil but get them to be uniformly fried? My problem is turning the potatoes over after they are fried on one side. Is there ...	Brush potatoes (already nearly cooked by boiling) with oil then put them in a preheated shallowdish which has been brushed with oil into the pre heated halogen oven and roast - brushingwith oil from time to time using M&S Maris Piper potatoes produces fab roast potatoes usingvery little oil - I use rapeseed oil.
Do I have to defrost chicken before cooking? I'd much rather throw the chicken in the pan straight from the freezer but I worry about the tastiness and tenderness. Looking for seasoned advice on this one. <Q> Not a great idea. <S> The oven cooks from the outside in, so by the time your chicken is done on the outside, i...	On my cooking show I always recommend bringing all meat to room temp before seasoning, marinating and cooking.
How to efficiently remove the food particles stuck in the scrubbing pad? Food bits get stuck in this. Simply washing it under tap doesn't help. How to efficiently remove the stuck particles from this scrubbing pad? Don't have a dishwasher. <Q> I put the hot water tap on an extremely slow trickle to wet the pad. <S> Th...	I just put a little dish detergent on the wet pad and use my fingernails to scrape it.
What is the benefit to using a paper filter in a moka pot? I saw a picture of this method being used in a magazine from Hong Kong. A cafe gave a short description of brewing with a moka pot. They placed a small, circular, paper filter on top of the ground coffee before screwing on the top of the pot. Why they would ...	The paper filter can remove most of the Diterpenes from the ground coffee.
How to clean and maintain cast iron lids I have a number of cast iron lids that fit skillets, dutch ovens, etc. Most have the little cone-shaped spikes on the underside to collect and return moisture to the food. I have no issues cleaning and maintaining my cast iron pans and pots, but I find the lids are prone to sp...	If your lids are badly gunked up, you can use your oven self-cleaning cycle to strip it clean and then re-season.
Substituting for Madeira wine in a mushroom stuffed with sausage recipe The recipe calls for Madeira but I am thinking about using another wine. My choices are: Pernod, Calvados, pinneau du Terrier or dry sherry. What does anyone recommend on this subject? <Q> I would say dry sherry was the closest equivalent to Mad...	Unless you for some reason require any distinct taste from the Madeira, Sherry should be similar enough to be used as a substitute.
Can I unwarp my cutting board? I should have paid more attention but after regular washing of top surface, my half-inch-thick board is rocking like a cradle. It is not practical to use flipped over as it has a counter lip. I tried keeping the backside moist over 24hrs with no noticeable affect. Wet grass and sunshin...	Run it through some steam in the dishwasher and while it is still piping hot clamp it tightly between rigid boards to dry. Not much you can do about a warped wooden cutting board to be honest apart from either chuck it out or live with its warpedness!
Unroasted coffee beans in the pantry, several years old: roast, toss, or other use? I just discovered a bag with about 100g of unroasted coffee beans in my pantry. I know they are at least four years old, and maybe 10 years. They've been in room temperature, dry storage the whole time. They look like beans, no mold, no...	After that long, the beans are almost certainly stale. If you have a friend who home roasts give them away and if they look clean and smell the same, they'll probably be fine but maybe not as good as they were.
Can you boil the potatoes for mashed potatoes too long? I know that you should cook potatoes for mashing until they are fork tender but what happens when you boil them too long? Edit: if I need to hold them before mashing, what's a good way to do it? <Q> Yes, you can. <S> The problem is that the potatoes start absor...	I use a potato ricer to make my mash potatoes and put them through the ricer whilst they're cold.
Should ghee be kept out of light? I have ghee in clear glass jar on a shelf in my kitchen, would it keep for longer if I try to store it in a dark place? Does light speed up oxidation? <Q> According to IndiaCurry , it should be stored in containers opaque to ultraviolet light for long term storage: <S> The UV ray...	The storage container container for ghee must be opaque to filter out UV rays.
Why does salt prevent soy milk from curdling in hot coffee? As many people have experienced, soy milk will often curdle in hot coffee. I've experienced this myself with both instant and fresh coffee, and with my homemade soy milk (not my favorite soy milk brand from the store, which has a few extra things). There are...	Factors that cause soy protein to coagulate are heat, acidity, and the presence of magnesium or calcium salts. Anything in the coffee that neutralizes acid below a given threshold will prevent it.
What's optimal hardness for a kitchen knife blade? Many knife manufacturers provide the hardness value for the knife blade in the specifications - like 53HRC or 57 HRC. What's the optimal hardness for kitchen knives? Do I always prefer the ones with higher hardness all else being equal? <Q> Unfortunately, even hardnes...	The mix of cutting styles (slice, push, chop) ...and more Generally high performance chef's knives will run in the 57 to 63 range for hardness.
Wood for a cutting board, will sanding make it food safe? I would like to make a cutting board from some hardwood I have. I'm pretty sure it has been imported, so I think it might have been fumigated or treated for insects/pests at some point. I've tried researching about this but I found very little, but the little I ...	If you think the wood was treated or fumigated, I wouldn't trust sanding to make the wood food-safe.
What is nattō supposed to taste like? I recently tried nattō on top of rice. All I tasted was bitter. I didn't get any nuttiness or saltiness. The natto was also generously garnished with scallions, maybe that was a major bitter contributor. What is nattō alone supposed to taste like? <Q> Natto shouldn't be salty b...	The flavor of natto is fairly mild; the aroma is certainly stronger than the flavor itself, and is reminiscent of bleu cheese and sweat.
How to prevent sliced vegetables/roots from sticking to the blade This is especially problematic with garlic, but onions, roots and other vegetables are sometimes just as bad. When making thin slices, with the problem worsening as the portions are cut smaller, the garlic clings to the blade and I have to wipe it off ...	Professional cooks are either faster than ordinary cooks, so the food doesn't have time to adhere to the blade, or maybe their knives are sharper . I have this same exact problem and for me the solution was to use a hollow edged knife instead of a hollow ground one.
How could buffalo chicken dip be stabilized? I frequently see buffalo chicken dip showing up at parties. The idea of it sounds pretty good, but more often it ends up all separated with pools of grease like this: (Source: browneyedbaker.com) What could be done to stabilize the dip so it remains creamy and unseparated....	I suggest that you slowly melt the cheese, along with the cream cheese & salad dressing on low heat .
What's the crud in the pan with potatoes and oil? Sometimes I make sautéed potatoes. I dice the potatoes into little cubes about 1cm or less to a side, then cook them in a pan with about 1-2Tbsp of hot oil. The result is sort of like little french fries. In spite of the oil, the pieces have always stuck to the pan. I ...	As for how to get the potatoes not to stick, it's important that the pan and the oil are quite hot when the potatoes are added to the pan.
How to clean ice from ice cream maker bowl without thawing? I made a sorbet using a bad recipe (too watery) and I had a 3 mm thick layer of solid ice form around the walls of the ice cream maker bowl. The plastic spatula can't break it and the user's manual warns against using hard/scratchy implements in the bowl (meta...	You could let it warm up just a little, then dump some salt into the bowl, which will speed up the melting process by preventing refreezing.
Grinding melted latex off a pizza stone? My fiance and I got a pizza stone for christmas, and are still learning how to use it. Tonight we accidentally used a potholder which had silk-screened designs on it, and almost immediately the white silkscreened lettering (I believe it's latex) had melted off on to the pizza st...	The first I would try to do is to transfer it again somewhere else, to something more porous/sticky than the pizza stone.
How would changing the amount of egg affect a pancake recipe? When I make pancakes, the recipe I use calls for 1 egg and 1c of flour. However, usually I increase the flour (up to 50%) to make a bit more. I've tried both keeping 1 egg, or adding a second one, but it doesn't seem to make any difference...in other words, ...	If you are using an American US-style pancake recipe (or any American recipe for that matter) in the EU a point to remember is that EU egg sizes are bigger for their number than US sizes.
How to add flavor to potato soup (using minimally processed ingredients)? I've made my first potato soup and it has no taste. Just to get an idea this is how I made it: chopped and onion and a carrot and place them with some oil to fry. After the onion got brown, I added the potatoes, water and salt and kept it cooki...	Also, you can alter the soup by pureeing some portion of the potatoes and adding it back to the pot. some possibilities 1 a sprig of rosemary and some garlic that's been fried with a slick of olive oil 2 white pepper horseradish and sour cream You can also add some grated cheese.
Do breads always have to be baked in some vessels in an oven? If yes, then what shaped vessels would those be? Is it even necessary to use a vessel for baking breads ( assuming I don't care about the shape of the bread )? In this link for (example) French bread I saw that the dough is not in liquid form, so it won't...	The general answer is that you use a loaf pan if you want the common rectangular loaf shape (it's good for slicing for toast and sandwiches), and otherwise you don't need one.
How to keep baked seitan from being too tough? I've been trying to make seitan at home more often and have a great slow cooker version that has won me over, but no matter how hard I try, every time I bake it it comes out awful . For instance, I followed this recipe and this recipe and both times it came out dry, ...	For what it's worth, I read once that you should briefly soak seitan in a bowl, covered in boiled water, to soften it up before using it. I've learned that changing the quantity of tomato paste dramatically affects the texture of the seitan.
Is it safe to eat freezer food with bad odours? I accidentaly switched my freezer off for a week. This lead to spoilage of food, pool of blood inside freezer etc. Trays are unremovable and difficult to clean. I have thrown everything away and tried cleaning with baking soda, bleach etc but smell hasn't fully gone. ...	If you had fatty foods in the freezer that leaked, they could have bonded with the plastic molecules, making the resulting stains and odors very difficult to remove. After that, all you can really do is let it air out until it doesn't smell too bad - door open, preferably some moving air (outside would be best).
Best moment to put salt in spaghetti? Different friends have conflicting theories about the best moment to pour salt into spaghettis: Before putting the spaghettis, so that the salt infiltrates inside the spaghetti. Just a bit before throwing out water, because salt reduces the boiling temperature. After throwing t...	Salt should be put before putting the spaghetti (or any other type of pasta for that matters) in the water.
tamagoyaki eggs sticking to the pan I've gone through many boxes of eggs trying to cook tamagoyaki, that's Japanese rolled omelet. It uses a rectangle frying pan which is the same as an ordinary frying pan, but rectangle shaped. In short, you put a little oil in, put a layer of egg in and roll it up. Then repeat. I'v...	That pan is quite finicky with heat and you do need quite a lot of oil to make sure the eggs don't stick. When in doubt turn up the heat and control by moving the pan.
Difference in cookie texture if we use melted vs softened butter I would like to know the difference in the final result if we use softened butter or melted butter in an ordinary cookie recipe. A few days ago i baked chocolate chips cookies i waited for the butter to get the room temperature and then i smoothed the b...	If we are using melting butter in cookies then the cookies will become chewer in taste.
How long do raw chestnuts keep? I bought some chestnuts in the fall for Christmas but haven't used them all yet. How long do they keep? How would I tell if they 'went bad'? They look just like they did when I bought them (no blemishes) but may weigh less (they seem light) and seem harder to the touch (but I may be misr...	If black molds have entered into the chestnut kernel, do not eat the chestnut Chestnuts can be stored in the refrigerator for 2 to 3 weeks Cooked chestnuts must also be refrigerated if not consumed right away I find the best before dates in the shops are usually within a week or so of purchase and that is not a bad est...
Chili/Stew - Is it necessary to cook all the meat before adding to the rest of the ingredients? I'm planning on making a big batch of chili this weekend. Usually I brown/cook all the meat before putting everything in a pot to simmer for several hours. I just read On Browning Ground Meat in Recipes \| Serious Eats whi...	By browning all or some of the meat first you're adding another layer of flavour to your dish.
Kosher salt vs. Table salt for rib eye steak I don't have any Kosher salt on hand and I'm cooking a rib eye steak tonight. Can I just use table salt, or would that drastically effect the taste of the steak? Why is Kosher salt better to use? <Q> The reason people choose Kosher/Sea/Rock salt over table salt is mainly do...	If you're supposed to rub the salt on the steak to remove surface blood, then kosher salt is more effective than table salt.
Substituting almond milk for regular milk in coffee without bitterness I've tasted my local coffee shop's specialty coffee in which they substitute homemade almond milk for regular milk, and it tastes creamy and smooth. No bitterness. When I try to recreate this with Starbucks coffee beans ground and put into a moka ...	Perhaps the Almond milk is highlighting out some unpleasant flavours in those beans. However, since not many people sense this, I wonder if it is also individual taste perception.
Chili with bitter aftertaste and not enough kick I cooked chili using the following ingedients: Oil for sauteing 1.5 pounds beef, minced 1 large white onion, finely chopped 1 red bell peper, diced 1 orange bell pepper, diced 2 Tbsp tomato paste 1 14 oz can of chopped tomatoes 1 12 oz bottle of beer 2 tsp suga...	I recommend using a dunkel or bock beer with chili...lower IBUs, and higher malt...leave out the added sugar.
How to thicken marinara sauce? Here's what I'm using: 16oz crushed tomatoes 1 head of garlic 1/2 cup red wine Parmesan cheese Basil Oregano Salt 1/4 cup olive oil I start by lightly cooking the garlic cloves in olive oil until they brown. Then I add the tomatoes, followed by the wine, oregano, salt, basil, a...	I cook my sauce for two days on and off it, always starts out watery and thickens with the simmer over that period.
Roasting large quantities of garlic: whole unpeeled heads or peeled cloves? I'm going to be making a soup dish that calls for 50 cloves of roasted garlic. I have always roasted garlic by cutting off the top of a head, drizzling it with oil, and wrapping with foil. Then when they're done I just squeeze out the paste f...	If you plan to freeze, I've seen it suggested that you roast the cloves individually, so you can freeze them that way and use them a little at a time instead of having a large amount of paste.
How can I make buttermilk? I have a recipe that calls for 16 ounces of buttermilk...but don't have any. How can I make buttermilk? What is a substitute for buttermilk? <Q> You can make a buttermilk substitute. <S> You'll need milk and lemon juice (using a ratio of 1 Tablespoon of acid per cup of milk) <S> Place a Ta...	As hinted in Fisher's answer, for some applications, particularly quick breads and muffins, buttermilk can also be substituted one to one with yogurt or sour cream.
I have a coarse pepper grinder, and it says not to grind over steaming pots, why is that? It says not to grind over steaming pots on the label of the pepper grinder. Is this so you don't get burned or for some other reason? <Q> There are two possibilities I can see: <S> The steam can wet the pepper in the mill and c...	If the grinder has a steel mechanism, rust could be the concern.
Mystery "organ" on the underside of chicken thighs? There is a small, round, black "organ" under chicken thighs, and some people like to eat it. Identifying this seems to be quite the lingering Internet mystery. They are there on prepared fried chicken--specifically Popeye's, but I'm sure it's there on any prepared...	The organ meat inside the bony part of a chicken thigh is the kidney. I thought they might be testicles, but they would only appear in roosters, not chickens.
Can I reuse chopped onions? I have a Hot Dog Stand. I use chopped onions every day, can I re use the left over chopped onions the next day? The onions are in a container that keep them cold all day long. Some days the onions have a lot of liquid in the bottom, is that a problem? I do not want to get anyone sick. <Q> If...	So long as they've been kept chilled through the day, I'd be inclined to use them in some sort of cooked dish for dinner.
Is it ok to store open cans in the fridge? I'd been taught growing up that you should never store canned food in the fridge in the open can. Is there any scientific basis to this, or is it just an old wives tale? What types of foods should not be stored in their can once open? Would olives, for example, be harmed fro...	I was taught that keeping opened canned food in the fridge leads to botulism.
How should I prepare an excellent sauce from sous vide juices? Reading the other posts on this, I realize I should have coagulated the myoglobin and removed it before attempting to make a sauce with what's left over. Anyone have a good trick to do that simply? The issue is that there really isn't much left over. Typic...	You can make a good sauce, but you need to begin with a super concentrated stock in the bag.
What to do with chicken scraps I just bought and cooked a whole chicken in the oven and I'm wondering if there is anything I can do with the scraps left over from slicing up most of the meat. Thank you! <Q> Make stock: <S> Take the entire carcass, brown it in the oven, put it in a pot with some carrot, onion and a bay ...	Chicken salad is a nice use for leftover chicken pieces.
New to jam making - do I need to can? I am a noob-to-be jam maker and a noob seasoned advice member. I want to make this pectin-free jam recipe ; but here is the issue: In English speaking sources, any jam recipe goes with instructions on canning. In Turkey (where I am from and I currently live), the hot water bath ...	Canning is a process in which the jam is closed against any new bacteria (that's why you have to close the jar hermetically) and then heated enough that most old bacteria are killed.
How much tea is ideal out of one tea bag? My mother regularly uses 1 tea bag for two cups or 2 tea bags for a teapot. I've read on several sites that one tea bag is ideal for one cup. So, how much should I get from a tea bag? Also, is the steeping time different if I was trying to get more tea out of the same tea bag...	Quite often, one tea bag can make quite a lot of tea, enough for a teapot .
What is the purpose of kosher salt in peanut butter? Can it be replaced with something else? From here: http://www.foodnetwork.com/recipes/alton-brown/homemade-peanut-butter-recipe/index.html Ingredients 15 ounces shelled and skinned AB's roasted peanuts, recipe follows 1 teaspoon kosher salt 1 1/2 teasp...	Kosher salt is just larger crystals, it tastes and works the same as any other salt. The purpose of the salt in peanut butter is only to enhance the flavor.
How can I stabilize a souffle? In baking souffles, I find that they start deflating from the moment I remove them from the oven. One chef suggested adding xanthan gum which is hard to find and quite expensive. Do you think arrowroot might work, or can you suggest another alternative to stabilize them?. Many thanks. <Q>...	In the past with chocolate souffle i have had success with whipping the egg whites to a stiff peaks then carfully folding the mixture together.
Sous vide over cooking toughens meat? I'm new to sous vide cooking. The equipment I'm using is a Ronson slow cookerconnected to Sous Vide Magic PID controller, no bubbler. No vacuum sealer. I calibrated the SVM temperature reading to boiling water, and it was veryclose (99.9 oC). I then "auto-tuned" the PID. The e...	Another possibility is that the extended cooking time dissolved and extracted all the collagen in the meat, making it seem "tougher".
How can I cultivate and store yeast? I am often making a basic leavened bread for some basic recipes, like naan, burek, focaccia, pizza, etc. However, I find that dry active yeast is prohibitively expensive, considering it is a self-replicating living organism. Is there a way to effectively create and store yeast for a...	You can also try to capture "wild" yeast.
Can I cook two types of dried beans simultaneously? My bean cooking method is to soak overnight, then cook in a crockpot on low all day. By dinner time the beans are ready. I have only ever done this with a single type of bean at a time. However, I would like to make chili and I have two types of beans (white beans and...	Most beans can be soaked and cooked together with two exceptions.
Baking naan without an oven? Is it possible to make eggless naan without an oven? <Q> I've had good luck baking naan on an indoor grill. <S> I have an electric one, but you could use a stovetop one as well. <S> Just apply a little butter, ghee, or spray oil, wipe it off, and bake. <S> (Click for larger images) <S...	I think the closest you can get to Naan without an oven is to bake it in a pan/skillet on high heat (as mentioned as well earlier).
How to ensure that the chicken meat is not over cooked or under cooked? I am cooking the chicken breast (together with bones and cut into 4 main pieces) in a soup. (The soup was cooked with some other ingredients first and then the chicken was pieces was thrown after 1 hour of cooking the soup. The fire was removed a...	My favorite method of preparing chicken to use in soup or other recipes is to roast it, still skin on for flavor, but any method will do.
Do you know of any good rectangular spice storage solutions? Currently I'm storing most of my spices in a cabinet next to the stove. That's the best place for them. However, because of the way the shelves are spaced, I generally need to stack containers, leading to a pretty huge mess in our spice cabinet. I'd like to...	In some places you can buy the spice in a stackable rectangular container.
How much to reduce salt when using salted butter in place of unsalted butter I normally don't keep unsalted butter on hand since I use it so seldom. So when a recipe calls for salt and unsalted butter among its ingredients would it be alright to use salted butter and reduce the amount of salt? And if so, by how much sh...	If you're in the US, labeling laws actually make it pretty easy to know exactly how much salt is in your butter, and yes, it varies by brand.
Can Rum-balls be made without alcohol? My wife and I enjoy a recipe for rum-balls that she has made in the past, but we have friends that choose not to consume any alcohol. Is there any hope for non-alcoholic rum-balls? What could be substituted? <Q> Can you make rum balls without rum? <S> Well... <S> I suppose you ...	Just use artificial rum flavoring in the recipe instead of rum.
What can be used as a wrapper with minimum taste? I'm creating a recipe, which is essentially a duck parcel. The problem I have is how to make a parcel. Filo pastry worked but is too dry. I then read Giorgio Locatelli's idea on use very fine potato sheets, where the starch will help it to glue, but I couldn't get th...	If filo was too dry you could also try a short pastry, which has more fat and thus should be softer.
Using noodle cooking water to loosen sauce? One of my guilty pleasures is perusing my wife's Real Simple magazine for recipe ideas and cooking tips. In the March 2013 issue one of the cooking tips has me a bit confused. In the Three Steps to Knockout Noodles article step 3 recommends: Reserve ½ cup of the [noodle...	In addition to the reasons covered in other answers, some pasta dishes with sauces including cheese actually require using some of the cooking water in order to turn out correctly.
Alternative to Food Grade Silicone I recently bought a new meat grinder and they recommend washing it with hot water, drying it completely, and spraying a food grade silicone to prevent the stainless steel parts from rusting. Can I just use a light coating of oil like I do my cast iron to prevent rust? <Q> You can ...	Dry stainless steel parts should not rust, and should not need any oil for storage For non-stainless steel parts, use any food grade oil as a rust preventative coasting.
How can I get rid of garlic breath? I personally do not enjoy eating garlic, but some people in my family do. I really dislike the smell, and I care for them. I do not want to be rude, but if I can have some help on how to get rid of the smell, that would be great! Thanks! <Q> Before answering directly to the quesiotn,...	So, apart from not eating it, another remedy is in the cooking: If you make the garlic boil before using it, the high temperature will inibite the production of the smelling agent, and you'll not have this killing smell. Drink a liquorice or mint decoction Drink lemonade, or eat a lemon. Run a stainless steel teaspoon ...
Are there visual differences between regular and decaf coffee? I once asked a waiter at a restaurant how he managed not to mix up cups of regular and decaf coffee when bringing them to various tables. He replied that he could tell by looking at the bubbles – in one type, the bubbles linger, whereas in the other they di...	Instant and brewed coffee will look very different in terms of things like bubbles, or a little sheen on the surface.
Is horse meat safe to eat? It's been in the news lately about horse meat being disguised as beef . Is this really that serious? Is horse meat unsafe? Or is it just taboo because horses are "cute"? <Q> It is perfectly safe to eat (when produced, transported, and so on under sanitary conditions, just like any other ...	There is no mammal meat which is dangerous, with the exception of certain organ meats such as polar bear liver (which has toxic levels of vitamin A). Adding to @SAJ14SAJ's answer, horse meat is perfectly fine for eating, but not if the horse has been treated with medicines that make it un-fit for human consumption.
can a person taste the difference between coffee that has been ground 8 hours prior to brew vs 12 hours prior to brew? I have read the other threads and understand that the fresher the bean the better. Also that the closer to brew the better. This question directly relates to the use of a morning cup that is brewed wit...	While the timeframe between grind and brew affect the taste of the coffee I wouldn't go as far as measuring it down to hours.
Why do I need over ripe bananas for banana muffins? Okay, I won't use prefer to use raw bananas for sure. But, I wish to understand why are over ripe bananas required for the muffins. Why won't ripe (yellow) bananas do? From: https://cooking.stackexchange.com/a/24652/6168 You want to wait until they're so ripe y...	At the risk of heresy, I say when over-ripe is called for it is by the mistaken impression that the flavor is improved when it is only that it is sweeter, less starchy.
What helps against astringent mouthfeel from spinach or chard? Spinach and chard dishes, if prepared from fresh veggies, have a somehow astringent mouthfeel, that can be unpleasant. Does anybody know what exactly causes this mouthfeel chemically and/or knows a good counter substance that makes the astringency go away? ...	When you are cooking the spinach, add a bit of milk or heavy cream, just enough to coat it lightly and cook off. Though the adding-fat answer is the correct one in my mind (have had plenty of puckery young-spinach sauteed), funnily enough vinegar or lemon replace one pucker feel for another.
How to sprout quinoa (and other grains) safely I've recently begun sprouting my own grains but I've found (no matter the method I use) that they tend to be too...crunchy? My boyfriend described my last batch of black quinoa tasting like it had some sort of "husk" or "shell" on it that made the flavor and texture less d...	I am not sure you can change how a grain sprouts.
How should I clean this mess at the bottom of my wok? I've been using my wok for about a year now, and recently it's developed a kind of patina around the bottom of the cooking surface. I've tried to follow the care instructions as best I can, taking care to wipe it down after use, and only scrubbing it with cleaning...	I use Easy Off oven cleaner. Perhaps you could carefully use a scotch-brite pad to remove the residue, but I would only do this if the pan were enamel coated, and still very carefully.
How to cook grass-fed, high-fat hamburger on electric stove? I've managed, through trial-and-error, to learn how to cook regular hamburgers on an electric stove. But recently, I've switched to grass-fed beef (with 25% fat, higher than regular hamburgers), with less-than-stellar results. So, given these conditions: An...	My recommendations are a seasoned cast-iron pan (I saw these at the grocery store for $15-30).
Which parts of a spring onion should I use in a pasta salad? The recipe I've got ( Commonsense cooking , page 211) for a pasta salad lists spring onion ( green onion/scallions ) as an ingredient, but doesn't say which part to use. Should I be using the long, slender green tops, or the small white bulb, or both? <Q> Usi...	The whole onion can be used, but I like the "spring" taste in the greens, so I use three parts finely-cut greens to one part whites.
What is the difference between corn flour and corn meal? I have a recipe that calls for a mix of corn and wheat flours, but my local grocery stores (in the south east US) only carry corn meal. What is the difference between corn flour and corn meal? Can I safely use corn meal in the place of corn flour? <Q> The dif...	In very simple words difference between Cornflour and Maize flour is Corn flour is the Starch part of Maize flour..
What do eggs with two yolks indicate? For the first time I have seen hen eggs with two yolks. Do they indicate a special kind of hen? OR A special kind of grain fed to the hen? OR Some scientific procedure which makes hens produce such eggs? Are these kind of eggs safe to eat? <Q> Double-yolked eggs are the result of...	So, to answer the question(s): Yes, it is a special sort of hen, bred for generations to lay huge numbers of eggs.
Substituting vegetable oil for canola oil Can you use vegetable oil instead of canola in a party mix recipe using saltine crackers? <Q> Short answer is yes, you can almost always substitute vegetable oil and canola oil for each other. <S> Vegetable oil is made predominantly from soybean oil but it usually is a blend ...	You can actually use any oil at all, just be aware that each oil has its own taste and thus the final product will have a slightly different flavor.

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