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Replace cornflour in soup I used to add cornflour in my chicken sweetcorn soup or chicken and noodle soup for a thicker consistency. But then I stopped using it completely after watching some show on TV that recommended not using it (I didn't research this much, but all it comes up with is that cornflour can make you g...	If you don't want to use Corn flour, then substitute it with Potato starch.
What does meringue powder do in butter cream icing? I've recently been taking a Wilton cake decorating class. Part of the curriculum includes making our own buttercream icing. Many of Wilton's recipes for buttercream and like icings call for the addition of meringue powder. Other icing recipes that I've found online s...	I've used the wilton merengue powder in my icing for years.
How to prevent Orecchiette from sticking to each other while cooking? How to separate in water? This shape of pasta easily nests inside each other. A lot of times if you just pour it directly from the bag/box into boiling water, you will get stacks of them together. Once they are cooking this way it is a major endeavo...	Adding your pasta to cold water before boiling it may help.
White chocolate ganache won't set The other day I attempted to make a white chocolate ganache, and while the flavor is perfect, it utterly refused to set. Instead what I ended up with was a sticky, somewhat runny blob. It never hit that really nice fudgy stage where I could take it out of the spring form and not have i...	In addition to using too much cream, part of the problem is also that you're using chocolate chips for any purpose other than... chips .
How can I make low sodium (140mg or less per serving) pancakes / waffles? I work with heart failure patients who have to limit their sodium intake, but still would like to enjoy some of their favorite foods. How can I reduce the sodium (to 140mg or less) in pancakes and waffles? <Q> Reduce or leave out the salt. <S...	There are several low or no sodium recipes online for pancakes but be sure to select using a no sodium baking powder.
How can I prevent spices from lumping together? I notice that sometimes, some of my spices become one hard block. I have this especially with my garlic powder, in a smaller degree with my chili powder (that contains the same garlic powder). I'm pretty sure it can happen to other spices as well. Is there something I ca...	To prevent this, keep your spices quite dry: If you buy in bulk, consider transferring some to a "currently being used" container, and leaving the rest away from the stove with its steam, and any other sources of moisture, well sealed against the humidity (and oxygen) in the air. Carbohydrates or proteins in the spice ...
How can I increase the amount of gravy I can make from one roast? Making gravy per usual is a by-product of roasting or pan-frying something. At that point, you take whatever jus you have in the dish and that essentially determines how much real gravy you end up with after you've de-glazed, added stock/water, flour, e...	I learnt that if i only add, one-half inch of water during the roasting time, I have loads enough gravy, and it is delicious too.
Sousvide seafood for sushi I'm curious whether the store-labeled "sushi grade" fish, like some salmon and scallops, can be made by cooking the fish sousvide and chilling it in the refrigerator afterwards. <Q> The sear is purely for flavor and texture, not food safety. <S> Sushi grade fish is certified to have been pr...	Sous vide is a method to bring the interior of a meat to a safe temperature before applying a quick sear to the outside.
Can adequate heating transform spoiled food into safe food? Suppose I have some food that became unsafe or contaminated by any means besides explicitly adding dangerous substances. It could be past the expiration date, or handled unsafely by leaving at room temperature too long, etc. Another possibility to consider i...	If the food has spoiled due to botulism, there is not much you can do to make sure it is safe.
Difference between Spumante & Champagne When winter holidays come, I always find with my parents and the whole family. Sometimes we use Spumante, some other times Champagne, both to accompain with some sweet at the end of the meal, or during the meal. In any case, I always wondered which is the difference between Cham...	Spumante, on the other hand, is a sparkling white wine from the Piedmont region of Italy.
How would I susbtitute fresh spinach for frozen? I have many recipes that call for frozen spinach but only have fresh spinach on hand. Suppose I have a recipe that calls for, say a 10 oz. package of frozen chopped spinach with the water squeezed out. Short of blanching and freezing, how can I prepare the functional ...	With fresh spinach: I remove tough stems, blanch it in boiling water for 30 seconds, drain, rinse with cold water to cool, allow to cool some more to get to room temperature, squeeze into a ball
Grams to tablespoon conversion Do different powders (for example cocoa powder, wheat flour, health drink powder, baking powder) measure different numbers of grams per tablespoon? If yes, why and how do I find out how many grams per tablespoon a given powder is? <Q> It varies by material. <S> A tablespoon (or millilitre...	When you are interested in a particular ingredient conversion, googling something like "XXX grams to teaspoon" will usually find you answers very quickly.
Minced beef or lamb clumping - how to stop it I've noticed that sometimes, I'll cook mince and providing I stir and chop the meat, it doesn't clump, but sometimes it does clump and I can't seem to work out any kind of pattern for when it does doesn't... except to maybe say that it tends to clump less the wetter it is. ...	Among the variables that influence it are: Binders or starches, such as breadcrumbs or a panade, or even an egg yolk -- these items help promote sticking together, although they also affecth the flavor and texture Amount of salt -- Salt makes the meat want to stick together more as it cures; this is why even fresh saus...
How to use a honey dipper? I have a honey dipper I thought would be worth making use of. It does great at not dripping honey as I take it out of the jar. However getting the honey out of the dipper is another matter. I've tried holding it at various angles and gently shaking it. How do I get the honey to drip where I w...	Traditional honey dippers are quite large and made of hard wood; these can be used to drizzle honey on things. I do use the dipper to stir my tea
What is the optimal temperature for making coffee, specifically in an AeroPress? I use an Aerobie AeroPress to make lattes. The instructions recommend a water temperature of 175° F to be used in making the concentrated coffee. Since I am making a latte I also heat milk and froth it. The instructions do not specify ...	I've actually found that even when the thermometer says 150F, it's over-cooked for my tastes. I am by no means a coffee expert, but from what I gathered on my short stint through www.reddit.com/r/coffee, such things can vary widely depending on the type of coffee that you're making.
Do vegetables ripen like fruit? This may be a silly question, but I've never seen an unripe vegetable. Is the growing of a vegetable different from a fruit's? I could pick a carrot up from the dirt whenever, and eat it, but I would never do that to a strawberry. Also, is it dangerous to eat particular vegetables (pot...	Fruits that are picked before they are ripe may improve in flavour and texture over a few days of suitable storage In most cases fruit and vegetable nutritional profiles decay from the day they are harvested Generally speaking veggies are better young.
Can I bake bread in pieces? Because bread is basically brick sized and shaped, it'll take a long time to get cooked properly. Assuming I don't care about the shape, does it make sense to cut the bread dough into small pieces and then place them all separately on the baking sheet? How much cooking time reduction shoul...	Baking time also depends on the size, albeit less than on the shape.
How should I store leftover rice noodles? I seem to recall reading somewhere that you should store leftover cooked rice noodles in water. Is this right? I don't want them to bloat and become ruined. I also seem to recall reading somewhere you could revive stuck pasta by running it in (cold?) water. How should I s...	From the point of view of someone who used to work in a Chinese restaurant, we used to prepare vermicelli which are really thin rice noodles by soaking the uncooked dry noodles in cold water for about 1 hour or until it is flexible.
How can I improve rich taste of spiced milk tea? I don't have experience in preparing milk tea. I do have good previous experiences with preparing lemon tea, ice tea and black tea. I mostly used to drink black tea or lemon tea, but nowadays I have started enjoying milk tea. I tried to prepare it by several procedure ...	As milk is a much denser liquid, tea takes much longer to infuse and you increase the risk of tannins getting released which might make the tea taste bitter. Some Indians dry roast the whole spices to mellow the flavor a bit.
Is Turkish coffee grinding finer than Espresso grinding? I am shopping for an electric grinder that can grind to the extremely fine grind of Turkish coffee . But the only commercially available electric grinders I have found so far refer to Espresso coffee (as if manufacturers never heard of Turkish coffee...) So it...	Turkish coffee requires an extremely fine, powdery, flour-like grind, which is much finer than even a very finely grinding espresso grinder will produce.
What changes can I make to a bread recipe to prevent it collapsing when rising overnight in fridge? I'm trying to rise bread overnight in the fridge and sometime it collapses. What changes could I try in the recipe to try to stop this from happening? I think I need to retard the yeast action (I'm using fast-acting) bu...	Lower the initial quantity of yeast, cutting it by as much as 50% or 75% Very slightly raise the salt level--above 2% salt levels inhibit yeast growth, but also affect the flavor of the bread
Marinade then cook or cook then marinade? For pork, does it matter if you marinade first, then sear + braise vs sear + braise first then marinade? More details: I'm trying to cook pork chashu using pork butt. The marinade is mostly soy sauce, sake, mirin, sugar. So far, I sear it then I either: Braise for 3 hours, t...	A marinade is generally used to help flavor meat and make it more tender by chemically breaking down the meat.
Why would IQF shrimp say "do not force thaw under running water"? I recently made a recipe that called for thawing frozen shrimp by running them under cold water. However, I noticed that the IQF tail-on shrimp I buy from Costco state, "DO NOT FORCE THAW UNDER RUNNING WATER". Why might they add this capitalized warnin...	If the shrimp were defrosted directly under water, not in a bag, they could absorb some of the water and the texture would become mushy.
Is is possible to make popped potatoes? Many grains (and some starchy non-grains) can be popped or puffed. Corn can be turned into popcorn, rice into puffed rice, etc. ( http://en.wikipedia.org/wiki/Puffed_grain ) Can potatoes be popped/puffed? <Q> The reason popcorn can be popped is that they have a water-impermeab...	There is a dish—sometimes called puffed potatoes—where the steam inside fried potato pieces is used to puff them up, but it will not be similar in texture to puffed grain.
Is there a reason to peel onions for storage or sale? I typically try to buy organic onions. Recently the only organic onions that are available are already peeled (i.e., have the outer papery skin removed). Why is this being done? Presumably there is a cost to peeling the onions for the consumer so there must be a...	It seems to be a 'value added' feature driven by new technology in processing harvested onions and the 'convenience' of not having to peel the Onion.
Replacing egg whites with whole eggs when baking cookies I want to make the recipe here: http://www.shutterbean.com/2012/flourless-coconut-chocolate-drops/ This recipe states that you should just use four egg whites. I really, really don't want to waste 4 egg yolks (I know you can make scrambled eggs out of them. I a...	In a nutrition class, I was taught to use two eggwhites instead of a whole egg, to avoid cholesterol.
How should I handle chiles without gloves? I know that to be really safe, especially with really hot peppers or large quantities, gloves are the way to go. But often I don't really need gloves: I have a small quantity of something not too hot (jalapeños or serranos), and I have a reasonable tolerance. How should I chop...	For a larger pepper, like a poblano, I would use chef knife or a santuko:
What features should I look for in a fireplace grill? I recently moved into a new apartment that is equipped with a wood burning fireplace. I am very excited about this, not only because burning wood on a cool day makes the world seem simpler and awesome, but also because I am interested in the potential culinary appl...	Your first priority is to do no harm, so you want a stable grill built for the purpose of hearth cooking that won't fall out of the fireplace and set your apartment aflame. The ability to easily move the cooking surface closer to and further from the fuel source.
Replace the potatoes in a corned beef hash with something that isn't starchy? I am following a low-carb diet, and would like to make corned beef hash at home with left over corned beef brisket. Onions are no problem, but I would prefer to avoid root vegetables, and potatoes in particular. What would make a good substit...	I would mix the celery with carrots and sweet potatoes, though they are only 'less' starch.
Matching herbs with meats I'm well aware of how well rosemary and lamb goes together, but apart from that I'm a bit clueless. Is there a web page or something out there which can tell me what meat goes well with what herb/spice? If not, today I'm looking for what to use with my slow roasted pork (neck). Any ideas? <Q...	Sage and thyme also go very well with chicken.
Is ice-encrusted frozen shrimp ok to eat? I bought some frozen shrimp on sale but didn't notice that there was a lot of ice build-up on the shrimp (and in the bottom of the package) until I got home. Does this indicate that the shrimp has thawed and been refrozen, or is this build-up just an indicator that the food ...	They're still OK eat like this - they're desecated / dried - they're just really tough. The food has probably spent longish time in cold storage, but out is still safe.
Should I use whole eggs or only yolks in Spaghetti alla Carbonara? I tried to cook spaghetti alla carbonara and searching out I found out that some recipes use whole eggs and some only the egg yolks. Which way gives the better result? <Q> Then I managed to find out the scientific reason behind this. <S> The real chal...	Whole eggs work well, but I'm going to add just the one extra yolk, just because this really isn't a dish you'd eat every day, and it does add a glorious eggy richness to it. I've asked this question to many friends of mine from Rome, and they all agree that only yolks should be used.
Kobe beef in the U.S? Recently moved to the bay area, and it seems that everyone is advertising "Kobe beef burgers" on their menus. As someone who has been in Japan and tasted the real thing, it's quite clear to me that this isn't in any way related to Wagyū cattle especially considering the low pricing (<15$ per burg...	Kobe beef is only bred in Japan and only a little over 5000 head are bred annually.
How to get puff pastry to cook right through I often use bought puff pastry to make a topping for a chicken pie. However, I tend to find that the pastry is fully cooked on the top but the underside of the pastry remains almost raw. How can I avoid this? <Q> A few points to consider... <S> Try docking the pastry. ...	To get a proper puff out of the pastry for a pie is to cook the filling seperately and the pastry separately and pastry cut slightly wider than the pie, not only that but to turn the cooked top of the pastry over to the under side and continue cooking it and it will really raise itself high, the layers will separate an...
What is "Fish Sauce" typically used for? A while ago I bought "Fish Sauce" for a recipe (that I've long forgotten) and ended up not using it. Now we don't know what to use it for because none of the Asian cuisine recipes we come across seems to use this stuff. It says the contents are anchovies, salt, and sugar, and it...	In addition to being added to dishes during the cooking process, fish sauce is also used as a base for a dipping condiment that is prepared in many different ways by cooks in each country mentioned for fish, shrimp, pork, and chicken.
How do you cook calamari / squid and avoid making it tough? I am having a hard time with this seemly simple 'snack'. The calamari and squid is usually given to me by my neighbor who is a seafood monger. It's frozen and a mix of baby octopus and squid rings, no label. I've tried both boiling and frying them. I've a...	Fried calamari gets tough when even slightly overcooked. Cook them for a long time, slowly, as in a braise, so they move through the tough phase to tender again. If you don't have baking soda then soak them for 4 hours in milk.
What kind of onions for dal? I'm making dal for the first time and have all of the ingredients below, but I can't decide whether to use white, yellow (vidalia), or red onions. I have all three in stock. Here are the other ingredients: 1/4 cup ghee 1 1/2 cups diced onions 2 tablespoons minced garlic 2 jalapeno p...	Red Onions are used throughout India in every type of dish. Red will be my choice !
My cooking pot keeps smoking The cooking pot just keeps smoking when I put it on the element and I don't understand why because I used it on my moms stove before without any trouble. But when I put the temperature to MAX it starts smoking and setting off the smoke alarm. When I take the pot off and look at the bottom i...	The fats in the pan and oils that keep the cast iron from rusting (and also give it the smooth, stick-free surface, and excellent flavor profile) will cook off under high direct heat, causing smoke.
How to avoid cinnamon sludge in a beverage? When you grind up cinnamon (say in a coffee grinder) and use it in a drink, it ends up producing this thick sludge. You can only prevent the sludge from forming if you leave it very course. Why does it turn to sludge? I swear I once had a container of cinnamon that did not...	The fiber that came from the cinnamon is soluble in water. Check out your container that doesn't sludge, and compare with what you have been using in your grinder.
Do raisins have a maximum shelf life? I have a box of raisins in my cabinet that have been there for many years. Should I discard them or can they still be salvaged for use in baking or cooking? <Q> According to this Sun Maid specification sheet, the shelf life is up to one year, and they contain about 15% water. ...	In the refridgerator they last for years.
How to get rid of the raw tomato smell from tomato sauce? I'm making marinara sauce with crushed tomatoes, and no matter how much seasoning I add or however long I cook it down, the smell of raw tomato is still in the sauce. Does anyone know how to get rid of that smell? I don't smell it in the sauces I buy at the stor...	Starting your sauce by cooking tomato paste down (by itself) will give the sauce a more "cooked" smell because the sugars in the paste will begin to caramelize.
how to use ktc pure coconut oil? I bought a bottle of ktc pure coconut oil but as far as I can tell, it is in solid form and not liquid as I sort of expected. How can I use it? In case anyone has used it, is the oil going to cause the food to impart a coconut flavour? This is the bottle I have at home: http://ecx.im...	You'll most likely not be able to detect any coconut flavour from oil alone - you have to use something like creamed coconut (a common ingredient in satays) for that. You can put the bottle into boiling water to melt it and decant it into a glass jar to use more easily.
Why are standard cast iron maintenance practices compatible with food safety? How on earth is not washing a cast iron with soap not harmful? Since even if you wash it good with hot water and Salt, wouldn't there still be a possibility of harmful bacteria and such left in the crevices in the metal? I mean the metal is p...	Salt works as a good way to clean cast iron since it is abrasive enough to scour away
What ingredients can be used to make fried rice slightly sweet? I regularly buy fried rice from my local takeaway and I would like to recreate something similar. It is slightly redish in color (that's most likely chilli, but might not be, as it's not too hot) and tastes sweet and sour. I'm wondering what kind of ingred...	Thicker soy sauces typically have molasses or other sugar added, which would result in a much sweeter result.
Why do Duck eggs have longer expiry than Chicken Eggs? Duck eggs seem to get about a 6-week extension on their expiry date over chicken eggs. The latest pack I bought yesterday (Mar 19) expire May 25th, whereas the chicken eggs, at best, expire mid-April). Why is this? Is the structure of the shell or does it have to ...	Duck eggs must be more resistant to bacteria in moist environments since they are much more likely to be exposed to it than a chicken egg is since, in nature, the duck spends much more time in the water.
Duration of use for green smoothies I make green smoothie in the morning and I dont want to do it again in the evening. Is it fine if I use the same smoothie in the evening or there are some problems. Thanks <Q> One problem that I've had in the past with making smoothies ahead of time is getting the right consistency...	As long as your ingredients are reasonably fresh and you refrigerate the smoothie over the day then it should be fine to save it to the evening.
Why does instant coffee have less caffeine? I had gone completely cold-turkey on caffeine for a while due to anxiety issues, and I'm slowly reintroducing caffeine to my diet. I have read in many places that freeze-dried instant coffee has less caffeine than the equivalent amount of fresh-brewed, but I haven't seen any...	At similar TDS, instant coffee might have less caffeine, because it is often extracted at higher temperatures and pressures than drip-brewed coffee.
What strategy can I use to identify a cookbook with a torn off cover? My mother left me a cookbook that is the most amazing one I have ever seen. It is approx 1700 pages, the last pages are missing on my copy. I remember the cover, which is long gone, was green. It is definitely American as it has instructions for dres...	Choose some unique phrases from the book (things you don't expect to appear in many other books) and search for them (in quotes) in Google books. The book is called: Meta Given's Modern Encyclopedia of Cooking Published by J.G.Ferguson, it has a green cover and comes in either a 2-volume set, or a complete all-in-one b...
Does beer in bread retard the yeast? I want to make a bread with a stout in it for extra flavor. The stout will replace most of the liquid content of the bread and I am worried whether it will kill the yeast due to the alcohol (4% volume) content of the stout. <Q> Yeast, depending on the strain, can typically sustain i...	Historically, we know that bread yeasts were a byproduct of the beer brewing industry, so they must be able to tolerate at least up to beer levels of alcohol.
How would you make a roux efficiently? Making a big batch of roux is a hassle, so I'm investigating how to make my life a bit easier. According to ' Ideas in food ', you can make roux in a jar in a pressure cooker. Nice, but the quantity is too little for my needs. In the Cajun cuisine you can make roux for gumbo i...	A trick I learned in culinary school, is to pre"toast" the flour in the oven (on a sheet pan); prior to mixing in with your fat of choice.
Does white chocolate HAVE to have milk in it? I've looked through the ingredient labels of cheap candy bars, and quality baking white chocolate chips alike, and have been unable to find any milk-less white chocolate, they all contain either milk fat, skim milk, or dry milk. Has anyone seen vegan white chocolate before...	You can make your own vegan white chocolate by using raw cacao butter + some vegan powdered sugar + a little vanilla + some coconut oil
How can I unstick lollies stuck in a jar, welded by heat? I left some humbugs in a jar in the sun on a kitchen shelf. They melted a bit and are now stuck in the jar. How do I get them out? <Q> You could try freezing them, if you want to remove them from the jar cleanly. <S> However, it's possible all humbugs will stick...	The next thing I would try is putting warm water into the jar and letting them soften up, then trying to pry them apart, again with a butter knife. It depends on how tightly they are stuck together.
poaching an egg in frying canola oil Last night I was doing some fried schnitzels with canola oil at 130-140C (they were very good). After serving them, I felt adventurous and wondered what would happen if I tried to poach an egg in that oil. The result: a hell-spawn mutation of an egg. The question(s): did I do so...	The only thing you did wrong was to try to poach an egg in oil, at least hot oil.
Is it possible to oversoak wood chips for smoking? I wanted to prepare for a long day of cooking and get the wood chip soak out of the way. My barbequed brisket recipe calls for soaking the (hickory) wood chips for 30 minutes. If I soak the wood chips longer, is it possible that they would become so saturated that ...	Summary from amazing ribs link: Soaking wood does not work, as it takes more than days to saturate wood. Soak for 12 - 24 hours. In the end, when smoking you have to adjust the processes based on the equipment, the smoke medium and the desired result.
Why do brisket recipes move to the oven to finish? In the Cooks Illustrated BBQ brisket recipe and many others I've seen, they call for moving the brisket from the grill where they are being smoked to the oven to finish. I'm wondering why the recipes call for this step rather than finishing in the grill. <Q> Conve...	The smoke flavor could become too strong if finished on the grill.
What's the size of the plastic cup that came with my rice cooker? I have a cheap-o rice cooker that works fine for me. It came with a plastic cup to measure 1, 2 or 3 "plastic cup" units of rice. Water is added to match the '1', '2' or '3' mark in the cooker bowl. It was great until the cup vanished. Now how to ...	The plastic cup that came with my rice maker was 180 ml (3/4 cup).It's an odd size, but that's the standard. Some people use the remarkably effective method of measuring a certain amount of space between the dried rice and the water based on the size of their forefinger segment or thumbnail.
How can I make yeast- and gluten-free pizza dough? I'm trying to make a yeast-free, no-gluten pizza dough for a friend who basically can eat neither, but loves pizza. The last try included water, rice flour, olive oil, salt, baking powder and guar gum, and although it was better than previous attempts (the dough held t...	I found that an equal amount of baking soda and lemon juice create a yeast like affect in dough, but you don't have to let it sit.
Substitute for refined white flour to make fried potato wedges crispy? I used to make potato wedges using refined flour, using this recipe . Basically refined flour and corn flour is used to provide extra crisp to potato wedges. The parboiled wedges are coated in a mixture from the flour and some seasonings, then froz...	You could substitute any flour you like, the purpose of the coating is to give it some extra crisp when frying.
How to prevent bread sticking to cast iron pan? I have seasoned the bread pan, and generously apply oil before putting the dough in (note: I use no-knead method and let my bread rise in the pan, then put it straight into oven). The bread itself turns out great, and white bread does not stick. However my whole wheat hon...	coat the pan with butter or crisco and heat up to temp first, then let your food get to room temp before adding to pan. should eliminate sticking problems.
How can I score wet bread dough more easily? I've noticed that it is dramatically easier to score firm bread dough than wet bread dough. But, sometimes it's good to work with a wet dough for other reasons. Any tips on how to score wet bread dough without squashing/ripping/mutilating? <Q> A very sharp blade with minimum...	You can use a kitchen knife if yours are very sharp
How long does it take to smoke a chicken? I have tried to smoke chicken twice now and both times have taken at least 6 hours. I put the chicken (about 6 lbs) in my smoker with about 40 coals and add some wood. I also periodically add coals and wood. Does it really take 6 hours to smoke a chicken of that size? <Q> Whi...	I smoke a 6 lb chicken for 2 hours at 275 degrees but I also brine the bird for 3-4 hours before smoking.
How to clean a toaster from inside? This is the toaster that I have. I wish to clean it from inside. It has got a kind of wire mesh inside it. What's the way out? <Q> Just found this page when I was trying to find a solution to removing crumbs that lodged on the areas above the tray and wouldn't move when I shook the t...	The best way i have found to clean a toaster from the inside is to use a compressed air duster.
Is it safe to use a propane torch bought at a Hardware store? I've come across recipes that involve the use of a Butane or Propane torch. Is it safe to use a propane torch bought at the Hardware store, or is there something different about the torches and/or fuel that is sold at a culinary store? <Q> Propane and butan...	Ago yes, it is food safe. That said, depending on what you are attempting (Crème brûlée, for instance) may take some practice to get it right, but a generic propane soldering torch is fine.
Why and what kind of breads should be scored? Inspired by this question How can I score wet bread dough more easily? , I am quite keen to know why and what kind of breads should be scored? What will happen if we don't score the breads? <Q> A properly formed loaf, before it is baked, has a network of gluten strands st...	Furthermore, the score allows aesthetically pleasing shapes or patterns to created on the loaf, as the the dough exposed during oven spring will have a slightly different texture (it isn't surrounded by the in-tension gluten network, and will have been baked slightly less as it comes to the surface of the loaf during t...
Why can't I get that grilled taste from my outdoor grill? We purchased a gas grill years ago. We have caste iron grates and high to low flames adjustment. It has this metal plate that covers the flames. I guess it's there to prevent grease from hitting the flames. Whenever we grill burgers, chicken or steak, they don'...	If you have a very low-end grill, it may not be capable of putting out enough heat to achieve the preheating temperature you want.
How to build steam in the oven for getting an oven spring? From: What makes a bread either close or open crumbed/textured? Oven spring Yeasts continue producing CO2 until they die at 60C/140F. Also, gasses expand with heat, so it will also help holes to grow a bit (if I remember well, up to 30%). But that grown w...	When you put the loaf into the oven, pour the hot water into the pre-heated pan, which will result in immediate steam production (this is why the pan was preheated, to help it immediately transfer energy to the water, and produce a burst of steam).
Metalic Foil on Indian Sweets I want to make some authentic Indian sweets, but I have questions about the silver foil that is found on some of them. First of all, I can't seem to find it (in the United States); the closest I get is edible gold leaf. I suppose I could leave it off, but I was wondering if there was an ...	The edible silver leaf only adds to the aesthetic aspect of the sweet and nothing else.
Flour alternatives for roux I have recently been diagnosed with celiac, so no wheat flour whatsoever. Also, I am allergic to corn.... I have read that arrowroot would not work in a roux; it is not just the thickening I want, but that flavor that a well browned roux has. Any alternatives? <Q> A roux is a stable mixtu...	So you could try any number of flours from grains that contain starch such as potato, rice, barley, buckwheat, etc.
How to get a synthetic cork back in a wine bottle? The past couple times I've bought wine stopped with a synthetic cork , I've had a very difficult time reinserting the cork after opening the bottle. It seems the cork expands after leaving the bottle, and it's made of such a rigid material that sometimes I can't squee...	One method that has worked for me if you desperately need to use that cork again is to shave the end with a knife to create a taper so that it will slide into the opening of the bottle and then with the pressure of your hand you can squeeze it down in.
Is there a standard measure for coffee grind size? There is a lot of measurement involved in brewing coffee: the weight of the grinds, temperature of the water, etc. But as far as I can tell, there is no standardization on the size of the grinds. Recipes usually call for hand wavvy sizes like "set the grinder midway be...	A burr or mill grinder is preferable because all of the coffee is ground to a consistent size.
Any cheap ways to clean restaurant stainless steel fridge? so I know they have antibacterial solution to clean, but what can I say its expensive. Currently we use water+soap solution but its not working well. I am looking to clean the inside of fridge/freezer. Update from comments: I'm looking to mainly clean, mold a...	You can combat this with a simple bleach and water solution, dilute a little Clorox in some water and use a soft cloth or sponge to apply the solution to the moldy gasket.
Looking for a way to make a cone shaped cookie I am trying to find a way to make a cross between waffle cone and fairy gingerbread. You might call it gingerbread flavored Krumkake or Pizelle. And if possible do it without a special waffle cone or krumkake iron. The basic idea is to have a cookie that comes out of ...	Traditionally, they also have to be made in a special Zimtwaffeleisen, not a normal waffle iron, with a special kind of patterns on it, but for the cone application, I would use Sebbidychef's suggestion for shaping.
Is it safe to store raw meat alongside pre-cooked produce (ie. ready-made pies) in the fridge? Simply, as the title says I’d like to know if it is safe to store raw meat alongside pre-cooked produce (ie. ready-made pies) in the fridge. Given the ready-made pies still need to be cooked to a high temperature – would this...	Further, you'd store the meat on the bottom shelf of the fridge, and the ready-to-eat food above it—just in case the meat leaks juices out, it won't be able to drip onto the ready-to-eat foods.
Why won't my boiled egg whites harden? I'm having problems with boiling eggs. The egg whites are not hardening and stay soft, but the yolks did set. The eggs I'm using are freshly laid.What can cause this? How can I make sure my egg whites set too? <Q> This is not a real answer, but rather some info to hopefully, help:...	Egg white proteins go through a phase change (become hard) at a lower temperature than the Yolk by a few degrees, that's how you can have soft-boiled eggs.
Adjusting whipped cream to hold its shape longer? How can I adjust a whipped cream recipe so that it holds together longer? I envision a cross between whipped cream and a light airy frosting. The whipped cream will also have different flavorings added. These need to hold together at room temp for several hours. I'm t...	There are a number of ways to make stabilized whipped cream, which is more durable and pipes better.
How to make the sour cream that some restaurants serve with quesadillas? I live in Belgium and I can't find where to buy SOUR cream, which is amazing with quesadillas. Is there a way to make it myself? http://foodies.blogs.starnewsonline.com/files/2010/05/cosmic_quesadilla.jpg <Q> There are many variants of sour crea...	Mixing a couple of teaspoons of lemon juice or white wine vinegar into half a pint of cream will make a good approximation.
How do I get the smell of burnt food off of the inside of my microwave oven? Someone reheated a stick of barbecued pork on too high a setting and/or for far too long. Now the inside of my microwave oven smells like burnt something. It gets worse when I actually try to cook something in it. How do I get the smell out...	If the smell persists then it's possible that food scraps have splattered into the vents of the microwave. Residual moisture can cause recurrent odor though.
How to salvage a cookie dough that is too sweet? I just baked the first batch of cookies and I found them to be too sweet to my liking. The remaining dough is sitting in the fridge right now and I was wondering if there is anything I could do to it to reduce its sweetness. These are the simple sugar cookies, btw. <Q...	When my chocolate cookie dough was too sweet, I put crushed walnuts and hazelnuts on top of the dough before I baked them, and when they came out of the oven I sprinkled a tiny bit of salt on top of the cookies.
Why does my bread burn at the bottom before it is done? I bake my bread for about half an hour. At the 15 minute mark, the bottom is already slightly burnt, but the bread is clearly not done.My oven doesn't have a thermometer, so I don't know exactly what temperature it's at. I preheat it for 15 minutes at the highest ...	It is highly likely that the temperature of your oven is too high.
What are the effects of thawing food at low temperatures? Context: I am a member of staff at a supermarket where customers within supermarkets frequently "dump" refrigerated/fresh items into freezers. As far as I am aware, the options I have to me for dealing with these dumped items are as follows: Thawing the (parti...	It may not be practical for you to store, but you could also let the item freeze completely, and sell it at a discount frozen, allowing the customer to thaw it at their convenience.
How to fry an egg without a burnt thin crust around? Sometimes I fry eggs (1-3 pieces). But they are spread out (blurred) on a pan and where thin egg white burn up. The size of my pans average. <Q> Your pan is probably too hot, so the edges burn before the middle. <S> Try turning down the heat some. <A> It sounds lik...	From my own experience, it works best to fry an egg in a thick-bottomed, small pan (so it distributes heat evenly and your egg doesn't run too much) over VERY LOW heat.
How can you recognize cold milk that has gone bad or is about to? The methods that I know to test cold milk is to either boil it and look for the break, taste it (yuk!), or hope it smells bad enough to know it's bad. Is there an easy and scientific way to know whether milk is still good? and for how much longer it's ...	Pour a small amount of milk into a cup of hot water, the milk will rise/float to the top in small, thin clumps if it is bad.
How do you recover if you lose track of what you're measuring? I was making a lemon meringue pie, which called for 1/3 cup of corn starch and 1 1/3 cup of sugar, added to some quantity of water. Silly me, I put the water in the pot first, then the corn starch, and then — since I already had the 1/3 cup measuring cup ou...	In this specific case, though, where you've forgotten if you're at 1/3 or 4/3 cup of sugar, you could weigh the existing mixture and try to figure out by weight how much is already in there:1.
Chili and bell pepper substitute due to allergies? I recently learned that I am allergic to ALL forms of pepper except black pepper. Bell peppers, chili peppers, etc. I am allergic to and it makes my throat swell up. I have several recipes using ground chili pepper. Is there a substitute spice that will give my (mo...	Ginger, which will work very well in Asian inspired dishes, and in combination with those flavors Szechaun peppercorns (not a capsicum pepper) -- they have a unique flavor and effect; you will have to decide if you like them Japanese Prickly ash are other possibilities.
How do I cook chips (french fries) in the oven? A while back, I came across a method of cooking chips in the oven (rather than deep frying them). Basically, what I do it cut the raw potatoes into chips, coat then in oil and bake them in the oven for about 30 mins on top heat. This works... kind of. However, if I coo...	To help your thick cut chips cook I suggest par-cooking them before putting them in the oven.
How to turn froth into juice? When I make juice from vegetables and leafy greens about 1/4 of what comes out of the juicer is froth. Is it possible to mix this froth back into the juice rather than throwing it away? That would save me a lot of leafy greens (which cause most of the froth because they are least juicy). ...	Given the construction of these types of juicers, I would generally just place a bowl underneath and a large sieve in the bowl to catch the juice coming out.
Why did my French bread neither rise nor bake properly? Failed miserably at the first bread bake. I have this oven: Bajaj 28 Litres 2800TMC Oven Toaster Grill I tried this recipe: Baking the Perfect Loaf of French Bread Instead of using 4 cups bread flour, I used 3 cups whole wheat flour . Replaced 2 teaspoon ac...	When using active dry instead of quick yeast you would get better results by mixing it with the water before mixing in.
Fresh milk curdles when added to hot coffee and tea Came in to work this morning and made a round of coffees, the same as yesterday. To freshly washed and fully rinsed mugs, I added instant coffee, and the milk then filled with boiling water and the milk instantly curdled and all the bits floated to the surface. Thin...	When milk is just on the brink of spoilage and bacteria have produced some, but not enough acid to curdle the cold milk, a little bit of extra acid from the coffee or tea, along with their heat can tip the scale and cause the milk to curdle.
Does acidity negate double-acting baking powder? As described here , most common baking powders contain two acids, one that reacts to moisture, and one that mostly reacts when heated. Does that mean that if my dough is already acidic (and has no baking soda to neutralize said acid), all the baking soda in the baking p...	Another test might be to mix your acidic ingredients in a bowl with some water and start adding measured baking soda until you see no more reaction (bubbles) and use that as a your basic of neutralizing your dough.
Butter Substitutions in the Quiche dough I used to make quiche very often, but I really have a problem with dough, I want to reduce the amount of butter in the dough without making it very hard and unpleasant. Is there any way to replace or reduce quantity of butter in the dough ? (use of olive oil instead or smth li...	Some viable options (which may actually achieve better results, depending on your desires) to substitute for all or part of the butter include: Hydrogenated vegetable shortening (such as the US brand Crisco)
Using kalpasi (which is also known as Black Stone Flower) in a biriyani? Can we ground kalpasi (also known as Black stone flower) be added to a masala for marinating chicken/mutton for making Hyderabadi Biriyani? Will it taste really good; does this spice add good flavoring and aroma to the Dum Biriyani? Are the res...	Dry ground kalpasi has little or no smell and should be roasted in little oil to get its actual and full aroma. Used extensively in Andhra / Kannada / Mahashtrian Godu Goda masala / Tamil -Chettinad cooking.
How do I determine if my mussels are fresh? What texture should fresh mussel have? Does mushy mussels mean they are bad? What causes this mushy texture: cooking or quality of the mussels? <Q> Assuming your mussels came from clean, unpolluted waters, there is mainly only one thing that determines the quality of mussels...	The only way to detect a bad mussel is by smell alone. Mushy is not fresh - smell it and see if it has a rancid odor after its cooked.
Substitute to milk in coffee? I'm looking for a substitute to milk in the coffee... something that will have the same effect on the coffee (tone down the bitterness of a coffee cup) put that wont turn bad after two weeks. Here's the situation... I do like to take a good coffee when I'm a little sleepy on the job... th...	There is also small canned milk. If you take your coffee sweet, ice cream works wonders, and it lasts in the freezer. A small pinch of salt will reduce the perceived bitterness, and salt keeps quite well.
Is corn a fruit, vegetable, or a nut? I've been debating with my friends whether or not corn kernels are considered to be fruits or vegetables or nuts. To my knowledge, a fruit is a sweet "bubble" (in that it's a membrane with a fleshy interior) of a plant's seed (they remind me of pomegranate seeds). A vegetable is pa...	Corn kernels are seeds and the kernels is an ear.
chef knives and cutting surfaces I recently acquired a chef knife. Alton Brown says I should never use a glass surface to cut, but when I need to cut chicken I don't want to use the wood block because it will be contaminated. how do I go around this conundrum?What should I use to cut chicken with my new knife? <Q> I b...	Since you do not wish to use your good cutting block for chicken, I recommend the thin, flexible style of cutting board--you can use your block for vegetables, bread, and so on.
Subsitutions for Monterey Jack cheese in the UK At one point in the US I had some Monterey Jack cheese which was tangy and yummy and delicious. Here in the UK they also sell cheese labelled "Monterey Jack" but it is bland and tasteless and horrid. Are there any other similar cheeses that I could use (for eg melting o...	Davidstow cheddar (made in Cornwall) is really tasty, tangy cheddar and melts really well when added to/used in hot dishes - great 'meltability' :) The advice to use Gouda was about as good as you can get.
How to prepare smaller amount of coffee than nominal in Moka pot I have a 6 cup Moka pot (about 250-300 ml) but I want to prepare a single cup of coffee just for myself. How should I reduce its load - reduce amount of coffee beans and amount of water or reduce only coffee amount? Will this reduction affect taste of pre...	My guess is that you'd need to reduce the volume of the compartment to allow proper pressure build up on the coffee.
Distributing small amounts of oil around a non-stick pan I have difficulty evenly distributing oils (butter, chicken or bacon fat, and other oils) around a non-stick pan. Of course I can use cooking spray, but I need a solution for all fats. If I don't evenly distribute the oils, when pan frying things in small amo...	There is no really good solution for this, as non-stick pans are by nature slick, and oils bead on them. The usual option is to use a silicone brush (non-silicone works too, but may burn if the pan is already hot).
Does black tea have the highest level of caffeine? If so, why? It's said that tea, in general, has lower levels of caffeine than coffee, and that black tea has more caffeine than green tea (which has more caffeine than white tea). This suggests that the higher degree of fermentation of the tea, the higher the caffeine...	It is a widespread myth that black tea contains more caffeine than green tea, and another myth that white tea contains the least caffeine of all teas.
Is there much of a difference between organic vs. regular olive oil? I have this idea that if I buy high quality olive oil from non-industrial producers then it doesn't need an "organic" label because olives are pretty resistant and don't require that much pesticide. Is this correct? <Q> Olive oil degrades over time s...	Another advantage of organic olive oil is that the producers are required to use tinted glass for the bottles.

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