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What's the most efficient way to juice halved lemons and limes? Between squeezers, reamers, and juicers, what's the fastest way to juice small citruses? Limes are cheap in my area, so I'm willing to sacrifice juice per fruit if I can get the same volume faster from more of them. I care about volume because I'm using...	Short of using an electric juicer, the squeeze press type of juicer is very popular for doing large quantities of citrus quickly and efficiently.
Is it okay to keep flour in the freezer? Years ago I noticed I was getting little bugs in the flour that I kept in the pantry. To prevent this, I started keeping my flour in the freezer. I don't do a lot of baking, but I was wondering what effects this might have on anything I do bake. Do baked goods turn out any di...	I've had great success freezing flour to kill the bugs.
What exactly is "vegetable shortening"? I have not heard about this stuff before.. It is not used in Indian cooking..! What exactly is shortening?I read it in a recipe to bake a rose shaped cake and it uses shortening to grease the pan.. <Q> In baking, the term "shortening" alone is used to mean any fat; " vegetable sh...	"Vegetable shortening" is a type of fat.
What's the best way to keep sushi fresh for the following day? I like to prepare makizushi in the night so that I can take it in to Uni the following day and have it for lunch. They're made using nori, sushi rice and some vegetables. What's the best way to keep this fresh for the following day - I normally box them u...	If you are making maki sushi or other sushi with nori on the outside, then the simple trick is too roll or wrap it in baking paper (or plastic film, or waxed paper) just as you would with a sheet of nori.
Looking for an Italian cheese similar/identical to the French Brie I am looking for a an Italian cheese that I can use as substitute to Brie.It should have the same consistency and creaminess, as well as delicate flavour. Any suggestion? EDIT: This question could benefit by defining how Brie is made, so I could go in...	As semi-industrial cheese made in Italy, we have the " Alpino ", better or similar to " paglietta ", both of Osella, which is sited in Piemonte (Turin), region on the border with France.
How can I attach printed rice paper decorations to cakes / cookies? I bought some printed rice paper decorations (flat circles of rice paper printed with edible ink) for my son's birthday party. I'm not sure what the best way is to attach them to cakes / cookies and I don't have a lot of spare time to experiement. The...	I haven't tried it myself but royal icing might be a good option to attach the paper to the surface.
Do more peppers mean more heat? I see a lot of the hottest foods having multiple peppers used in their sauce, with the infamous ghost peppers being among them. If the ghost pepper is the hottest pepper in the dish, do the other peppers really add any more heat to the recipe or do they actually dilute the ghost pepper's...	But if we're talking about a dish that's mostly other things, with ghost pepper for heat in the sauce, and on top of that you add another pepper to the sauce, then yes, the other pepper will add heat -
When to add fresh basil to a tomato sauce? Is it better to add fresh basil to a tomato sauce and then let it cook for say, 10 mins, or wait till the end and add just before serving? <Q> Fresh herbs should, generally, be added closer to the end of a recipe. <S> Dried herbs should be added fairly early on during the cook...	Usually, fresh basil has to be added to a fresh sauce (means a sauce made by fresh tomatoes, to serve it "today") just at the end of cooking, 3-4 minutes before you turn your fire off.
Why boil rice first when steaming rice? Why do people suggest boiling rice before lowering the heat to low, when making steamed long grain rice? What happens if you don't wait for it to boil and go straight to simmer phase? <Q> In cooking rice or many other grains (and even some grain based products such as pasta), two...	The reason to turn the heat down is to not burn the rice at the bottom during the steaming phase.
How to get stable and long lasting high temperatures in charcoal grill? I have Weber one touch spherical grill (18.5") and trying to cook steaks with direct heat.I place steaks when grill thermometer shows 450-500F, but after 2 or 3 minutes temperature starts dropping and after turnover it can be 400F and continue drop...	If you're really in need of heat - do what the venerable Alton Brown suggested and cook your steak on top of your chimney-starter.
Pulled pork substitute- How do I do it? I want to emulate pulled pork for my non-pork eating friend (semi-Jewish, read: no pigs, it doesn't have to be technically kosher). What cut of beef would achieve a similar texture? The closest I've ever eaten was short ribs, but is there something better? I'm not too worried a...	I've made pulled beef before using beef brisket (same spice rub as pulled pork). Depending on the dish, maybe duck confit.
Is bread that can go mouldy better than that which does not? I've recently moved from Holland to the UK, and one thing I've been noticing is that the available bread here (which I feel is highly inferior to Dutch bread) does not go mouldy. When left in the open, it merely goes hard. Then I've recently found some nice...	If you can manage it, with time constraints and equipment, you might just want to try baking your own bread instead.
How do I accurately take a chicken thigh's temperature? I tried to bake chicken thighs the other day and I used my probe thermometer to tell me when they were done. Well it seems that I did something wrong when inserting the thermometer because the thighs were still undercooked. How can you use a probe thermometer ...	You want to: Stick the thermometer into the thickest part of the thigh, not touching any bone which would give you a falsely high reading
What are the authentic traditional ingredients for Naan bread? I would like to know what the authentic and traditional ingredients for Naan bread are. There are many recipes that use some ingredients but not others and the cooking method are not always the same. These are the ingredients which usually differ from...	There are many ways to cook naan depending upon the region or area, all are authentic but as far as the addition of egg in naan is irrelevant.
Lifetime of French press filter I'm thinking about buying a French press for making coffee. I'm just not sure what is the lifetime of the filter? Can I use it for years or do I have to get a new filter from time to time? <Q> Not all French Presses are created equal; some have the obnoxious habit of getting creases at t...	How long a French press will last depends on how long you use it, and the quality of the one you buy. My suggestion is to buy a mid-priced Bodum press; replacement parts are available and relatively affordable, and their products are decent enough to be used in restaurants around the world. I've had mine well over 10 y...
Bottling and Storing Cold-Brewed Coffee? I'm a bit of an iced-coffee snob – I love a good, rich tasting coffee, and love the smooth flavor of cold-brewed coffee; unfortunately, the only time I have to make it is the weekends, and it lasts for one to two days in the fridge before being consumed, leaving the rest of my w...	I experimented once leaving a bottle in the fridge for 8 weeks, there was some obvious degredation of flavour This article from The Nourishing Gourmet is typical in indicating that the concentrate can be held for about one week; the recipe at The Chow says 5 days.
How do I cook large quantities of Boston pork butt? I am cooking approximately 30 lbs of boston butt pork roast. (one roast is a little over 15 lbs and the other is a little over 16 lbs) Should I cook the roasts together in one big roaster at about 250 degrees or seperate them? I am doing pulled pork for a crowd. H...	In my opinion, your better bet would be to slow roast them in the oven, with some air space between the two roasts.
Curious mold growth in a sealled BBQ, how does one avoid it? When finished cooking with the BBQ and cleaning the grill, I leave it running for a bit then shut off the intake and cap the exhaust (it's a Big Green Egg). At this point the BBQ is essentially sealed and with temperature being above 300F everywhere inside, ...	Mold is growing because there's something for it to consume, the only way to prevent it from happening is to clean your grill more effectively, or carbonize it before the fire goes out.
Donvier Ice Cream Maker - why stirring only every 2 minutes? This weekend I picked up a hand-cranked ice cream maker for a very low price. However some of the instructions don't make much sense. For this maker, they say to crank the handcrank 2-3 times every 2-3 minutes, for a total of 20-30 minutes. However, every ic...	They figure its too much effort to crank it constantly, and if they asked you to do that you'd give up and return the machine to the store.
How to fix a sauce with overheated yogurt that has separated? I was trying out some healthier recipes from the New American Plate cookbook, one was a Greek lamb casserole with lots of green beans and potatoes. The lamb was marinated in plain yogurt to which spices were added prior to being added to the pot and baked at...	Adding your yogurt while the dish is cool, then heating it back up again slowly will help reduce the chances of yogurt separating
What are possible substitutes for pineapple in sweet and sour pork/chicken? Most recipes for sweet and sour pork/chicken I see include pineapple example . But what if someone does not like pineapple? What are candidate substitutes? Do they necessarily need to be fruits? What purpose/taste-component does the pin...	Another more radical choice would be canned peaches , perhaps using some of their syrup for sweetness, and again, lemon or lime juice mixed with orange juice for the acidity.
Is a seed different from a nut? I bought a bag of cocoa beans and it is written "Nut Free" on it. I always thought seeds/beans where the same a nuts except we called them this way because there is more than one in one fruit. So is it right or wrong to say a bag of cocoa bean is nut free ? (Extra question) Is there an...	Technically, cocoa nibs are seeds, but they are not nuts.
Estimating the fat content of homemade chicken foot gelatin I recently simmered a pot of chicken feet (including skin) for the first time and made an astonishingly gelatinous gelatin. It's clearly suffused with chicken fat, but I have no idea how much -- I don't think I could guess the fat % by weight or the fat:protei...	We are avid eaters of chicken feet and there is very little fat in the feet ... It's about a 1:1 fat to protein by mass,
Is this type of vegetable peeler effective? On eBay there are cheap ceramic vegetable peelers like this: Do they work well? Right now I have a simple, knife-like peeler with a hole in the middle which I hate and I'd like to change. Does this type work better? <Q> The difference between that and what you already have ...	That type of vegetable peeler can be very effective.
Does the type of strainer built in a teapot matter? I have been making tea in a simple glass jug for several years, but I happened to break it. When I went shopping, I saw many teapots with integrated strainers, which look convenient. But there was a large difference between the strainers. Some were made from a fine ...	The plastic strainers are probably the easiest to clean, with wire being in the middle.
Whiskey inside a metal flask for a month. Safe for drinking? Taste aside, is it safe for drinking? Whiskey that was left inside a stainless steel flask? <Q> Whiskey is quite high in alcohol, on the order of 40% by volume, and is not hospitable to pathogens growing. <S> So yes, it should be fine. <S> Remember: whe...	The flask is intended to hold liqueur, and so is made from or lined with a food safe material, such as food grade stainless steel (assuming you have one from a reputable manufacturer).
Removing the flavour of smoke I made something wrong and the food becomes a but (but not totally) burnt and tasted like smoke, what can I do with it? Are there any spices that can change its flavour? <Q> There are a couple of specific cases where you may have some luck rescuing a portion of the dish. <S> THis is not ...	If it really has hit the smoke point, you might want to try changing dishes to something that one usually looks for a smokey flavor like barbeque or a Mexican mole sauce.
Edible supports for a fondant palm tree I am working on a zoo themed cake for a 2 year old. I have made all the animals and added a piece of spaghetti through the body and attached the head on it to keep everything edible on the cake as its a kids' cake. I do not want to add toothpicks or wires as they are not edible. ...	You could also look for Pocky or some other kind of cookie stick - sometimes things like that are sold as edible coffee stirrers (maybe coated with chocolate).
Could I add butter to single cream to make whipped/double cream? I want to make some whipped cream for millefeuille but I only have single. If I added butter to single cream and whipped it, would that add enough butterfat to it to make it suitable for whipping? Thanks in advance. <Q> Yes, this is possible but you nee...	Pastry cream works well with millefeulle, buttercream can work too, lightened with whipped eggwhites if necessary.
What alternative gelling agents can I use for jam and marmalade? Rather than using natural pectin from the fruit being used or added pectin I am looking for an alternative setting/gelling agent that will enable me to get more jam from my two principle ingredients (fruit and sugar). In other words, if I want to stretch ...	Instead, I would suggest adding fruit that is much more neutral in flavor and that will not compete with the strong berry flavors.
How do I prevent tomato making quiche soggy I have made a simple quiche using a Martha Stewart recipe ( http://www.marthastewart.com/336904/spinach-and-gruyere-quiches ) several times, sometimes altering the filling to include variously bacon, ham, mushrooms, cheddar, and today, tomato slices with basil leaves. I typ...	Alternatively you could add some chopped up sun dried tomatoes, they are packed with flavor, and they actually absorb water when in the oven.
What to use for a matcha whisk? I want to make matcha green tea. If I just stir it in a mug with a teaspoon it doens't mix in very well so I know I need a whisk. The most popular ones are the traditional bamboo ones but it seems you need a bowl for them as well and I'd prefer to use a normal mug. Has anyone used a ...	Yes, you can likely use a regular whisk If you're really into matcha, then you should be picky about getting a dedicated bowl and whisk.
How to make matcha tea without matcha whisk? How do I make a nice cup of matcha tea without the whisk? I hear the recipe including the use of a whisk is a traditional way of making ceremonial matcha drink, but I'd like to know how to make a drink from matcha without a whisk. Here's a photo of the tea whisk along with...	I have had a lot of success getting matcha whipped into a nice froth (and getting rid of the little tea lumps) using a small blender, like a Magic Bullet.
Why does holding ice cream mix improve flavor? Why does holding ice cream mix overnight prior to churning improve the flavor of ice cream when it is finally made? This is true, empirically in my experience, even for simple Philadelphia style ice creams with very simple flavorings such as vanilla and coffee. <Q> Ice Cr...	They improve the texture of any ice cream when used properly.
Is fresh cod with worms safe to eat? I have recently noticed a rather large amount of small worms in the fresh cod I am buying. I have tried to take them out as much as I can and of course have spoken to my fish supplier about them, but he assures me they are harmless. However, I don't believe my customers would be as ...	Live parasitic worms are to be expected in raw fresh fish, and need to be dealt with in one of three ways: Cooking: If the fish is thoroughly cooked, the worms will be dead and safe to eat.
Why are my metal tools scraping off the patina of my wok? Here's a picture of my wok and the scratches on the patina I seem to be making when I clean it with my metal spatula and my bamboo brush. I've only used it about 4 times, but the food seems to stick to it a little more each time and this time, it was pretty tou...	most likely your tool is cutting into the patina, causing it to break up and separate, so your sauces can penetrate between the patina and the metal.
How can I make my carrot cake taste more carroty I have used organic carrots finely grated and increased the quantity of carrots used, but still can't taste the carrot <Q> You could try a few different tactics: <S> Use some roasted carrots. <S> Roasting intensifies the flavour by removing water. <S> Try not to bro...	Here are some decisive things you can do to get more and more pleasant carrot taste of your carrots: Get the largest carrots
Will milk produce more curds if you add additional protein and fat content? Cheese is basically made up of protein and fat. If I take non-fat milk and add more protein (i.e, from protein powder), and more fat (i.e, olive oil, or some other type of oil), will it produce more curds when I make homemade cheese? Does it al...	You can enhance the firmness of fermented/curdled dairy products by adding milk proteins (such as non-fat dried milk), because there will be more protein to interlock and form the gel that is characteristic of yogurt, creme fraiche, sour cream and so on.
Why does the roux break down in my chicken velouté sauce? I am trying to make a veloute sauce which involves adding roux to boiling hot water mixed with chicken base (such as Tones or McCormick). This sauce is then mixed with heavy cream at a later stage to create a sauce for potatoes au gratin. After you have made t...	When flour-based sauces get too hot (in other words, boiling), they can break.
Why do most sandwich makers have a triangular shape? I've seen many hundreds of sandwich making machines in my life, and I noticed that in the vast majority of them, there is a diagonal protrusion that makes sandwiches come up in triangular shapes. This makes no sense to me, for the following reasons: Most packaged...	It is likely that many brands of sandwich maker are actually re-badged OEM versions, and so their similarity is because they really are the same machines, perhaps with minor aesthetic treatments or customization. It just looks nice As explained by MandoMando, to prevent too toasty edges and a hot liquid volcano in the ...
What weights to use for fermenting sauerkraut? I am new to making sauerkraut. I do know the right ingredients for making sauerkraut, based on searching on Google. My question is what equipment should I use to weight the sauerkraut below the brine? I am using a Fidos jar as a container. If I were rich, I would buy a...	The ceramic weights used in large kraut crocks are unglazed ceramic as are the pie weights.
What is the difference between French and British cuts of beef? What is the difference between French and British cuts of beef? I am told they just butcher the animals dfferently. Certainly the cuts don't seem the same. For example is faux fillet really exactly the same as British sirloin and is entrecôte really the ...	Apart from the fact that French and British cuts are differently named, the hindquarters are cut at different angles, which is why British cuts tend to be a lot more tender and easy to carve than their French counterparts.
Canning tomato sauce problem, jar broken in boiling method It was my first try to canning tomato sauce but I failed. I prepared a tomato pizza sauce. I boiled a jar and lid then removed it I filled the jar with sauce and left one inch empty space and closed with the lid. Then I put it in the boiling water and what...	It seems that you added room temperature or (just warm) jars into boiling water, thermal shock broke the glass.
Where can I find the apron/towel worn by the America's Test Kitchen staff? On America's Test Kitchen, I've seen them wearing a towel around their waist that is somehow attached to an apron. Is there a name for this? Or are they just somehow tucking the towel into a standard apron pocket? This would be a great kitche...	Most restaurant supplie stores have a variety of apron's available or you could just find them online by searching "waist apron"
how to disarm a potentially pressurized whipping siphon? My situation is much like spongefile's : I'm using my iSi cream whipper for the first time, charging it as instructed out of sweat-deserving fear of pressurized items Nothing is released when I push the lever, regardless of orientation, not even dripping liqu...	Place the containment vessel on its side, with the whipper inside, and the opening so that you can see into it.
Ridges on knife steel? Is there any functional difference (not related to things like embedded diamond grit) between a smooth-surfaced knife (or honing) steel, and one that has visible ridges? Would there be any reason to prefer one over the other? Clarification: the type of answer I am looking for actually address...	The ridges on a honing rod provide greater curvature at the point of contact between the rod and the blade.
How do I reduce the lemon acidity in apple soup? I have just made an apple soup that has lemon juice in. The problem being the lemon tartness totally overpowers the soup. How do I neutralise this??? <Q> It may be worth trying to balance the sour flavor out using some sugar or other sweetener, it will be powerfully flav...	Depending on how much tartness you want in the soup, I would use a combination of zest and juice, rather than the full amount of lemon juice in the recipe.
Why does my cookbook want me to drain my tomatoes for a pasta sauce? I have an excellent recipe for pasta sauce, but I'm having trouble convincing people to try it because it contains a counter-intuitive and potentially wasteful instruction. The gist of it is this: Take a tin of plum tomatoes Pour the tomatoes into...	Draining some of the juice allows you to get to a thick sauce quickly.
Why do you need eggs when making icecream? I was looking for a good recipe to make pistachio almond ice cream, but all of them needed Eggs. My uncle used to sell home ice cream in Mexico, and I'm 100% that he never used an egg to make pistachio almond ice cream, or any other ice cream. However, it's not the first ti...	French style ice cream contains egg yolks, which help make it soft, rich, smooth, creamy, custardy.
What is the appropriate lentil-to-water ratio for stovetop lentils? I'm planning on making a simple dish using split pigeon peas (or, toor dal ) which I plan to soak for an hour. Since I don't have a pressure cooker, I will need to cook these on the stove top. What is the appropriate lentil-to-water ratio I should us...	The water:lentil ratio doesn't really matter that much.
Do restaurants regularly disinfect baskets and trays? I certainly hope the answer to this question is yes, but do restaurants regularly disinfect baskets and trays? Even if they are covered with paper wrappers or placemats? Are there fairly universal state laws requiring this? Any data on noncompliance rates? <Q> I...	The restaurant owners maintain hygiene as it could affect the customers' health if not done so.
What might cause a tangy flavor in hummus? I'm pretty sure that this is an intended flavor; there's a great and authentic middle eastern restaurant nearby and their hummus tastes noticeably tangy. Others in the Yelp reviews have commented on the same flavor, so it's not a bad batch. It's almost as if there's a fe...	The effervescent/fermented flavor you taste may be due to how long the restaurant soaked the chickpeas for.
Can I substitute whole eggs for egg whites in cake mix? A box of white cake mix needs three egg whites. If substituting whole eggs for egg whites, how many whole eggs would I use? <Q> If you truly desire a white cake, you don't want to make this substitution. <S> The reason the white cake mix directs you to add eg...	If you want a truly white cake, you should use all egg whites, i.e. for a wedding cake.
Can I use only urad dal to make dosa? I've been making dosa lately and was wondering if you could make the batter using only soaked urad dal (black lentils)? Or, do you have to include soaked rice, as well? I am diabetic, so I am trying to make dosa batter more "diabetic-friendly," because I love them so much! If not...	Yes, you can make dosa without rice!
Barbecue on wood fire Normally we use charcoal in the BBQ I want to use wood for BBQ and this may generate a lot of smoke. One way to handle it, is to first make charcoal from wood, and then use this charcoal to BBQ. But is there any design for a BBQ that removes the smoke, so we can BBQ while burning wood? <Q> The ...	A simple hack is to use some small pieces of strong smoke flavour generating wood on top of your charcoal when you are actually cooking Smoke is all part of the BBQ experience, and after a little practice at fire lighting techniques, shouldn't become a big issue.
What makes the 'Cat poo' coffee (Kopi Luwak) flavour worth drinking? I'm actually on the hunt for this coffee in Melbourne, being it's such a coffee-oriented city: Where can I buy a cup of 'cat poo' coffee (Kopi Luwak) in Melbourne? , but while discussing it in the travel.SE chat room, we were wondering what it is that...	As someone who has had the coffee, the main feature is that the coffee is far less bitter.
How do you separate the skin from pork? I cure my own bacon with the skin still on the pork belly because I do not know how to remove it. I tried slicing it off with a knife (type unknown) but quickly lost patience. What is the best way to accomplish this task? Also, I have 50 pounds of pig fat with which I intend to ...	A technique that I've seen is to score the skin in strips on the outside and then cut and peel the skin like a band-aid with a sharp knife (paring or boning) aiding the separation.
Couldn't snap the bones in my chicken stock I followed Alton Brown's recipe for stock in which he gave a rough estimate of 8-9 hours at a low simmer to extract maximum flavor. At one point, he said, paraphrased, "How will you know you've extracted the maximum amount of nutrients from your bird? Well..." at which point ...	If you can't snap the bones, you may simply have a good chicken!
Need help identifying 2 ingredients in homemade chicken biryani I am very fortunate to work in an office where I am one of about 3 caucasians for around 100 people originating from Asia. Yesterday, we had a pot luck, and one of the dishes was a fantastic chicken biryani. I got to bring home some leftovers! However, t...	Yes, its black cardamom.
How to make pumpkin extract How do I make an extract to get the flavor of a pumpkin? Should I use pumpkin seeds or fresh pumpkin or maybe even the pumpkin skin? If I use pumpkin, should I dry it out or dehydrate it? <Q> The pumpkin flavor you're likely looking for is nothing more than the spices that are added to pumpk...	Roast pumpkin (just the flesh, not the seeds or peel) to develop the roasty flavors. You could try using a whip cream dispenser. You would roast it dryer than you would for pureeing, maybe to a leathery texture, but not completely dry.
How to add missing garlic flavor to cooked soup I forgot to add garlic at the beginning of a soup recipe. (I usually add it to hot olive oil and remove when slightly browned before adding any vegetables or meats.. it gives a great flavor which is now missing from my soup.) I thought about adding raw garlic cloves to t...	If you have some roasted garlic, you can put it in a blender with some of the liquid from the soup, then mix it into the rest of the soup.
How do I clean my hob? I am using a Creda Capri hotplate hob (possibly this one [pdf] ). The problem is the area around the burners has became too dirty, with sticky burns. Here's a photo: I have tried using Dettol Spray Power And Pure Kitchen but was unable to remove the stains. What I can do? <Q> I've had good ...	I've had some luck removing gummy oil like that using a degreaser like citrus oil or Greased Lightening.
Why didn't my puff pastry "puff"? I used store-bought puff pastry to make a tart with two layers of pastry (with some soft cheese in the middle). Even though it baked, neither the top nor the bottom layer of pastry rose or puffed at all. I kept the puff pastry in the refrigerator instead of the freezer for a few days ...	The other possibility is that the dough was too warm when you rolled and worked it, or that you rolled it too much, which would work the fat or butter layers into the dough phase, rather than keeping discrete layers of flour then fat, which is what allows the rise.
How effective is the George Foreman grill in draining fat from cooking meat? New to this site, and new to cooking, well cooking properly. I have in my possession a George Foreman grill, not because of the advertising hype, but because I have a very limited space for cooking in my apartment. My question is, just how...	As a cook for about half my working life, for what was once pretty much started as a "gadget", the George Foreman grill isn't a bad thing to have, especially if, as you say, you have limited space in your kitchen.
Does jaggery need to be soaked? One of our TV chefs has done a show on India, and one of the ingredients he has used in a few recipes is jaggery, a sugar made from palms. In the show, it appears to be soft, like soft brown sugar. However,the jaggery I have found at the supermarket is in hard lumps. Does it require s...	You can easily grate jaggery with a knife, but if it is really hard then you may wish to grate it first and then soak it in small amount of water before you add it to your dish.
Special coffee served in Malaysia (or India) When I was in Malaysia an Indian friend offer to me a coffee, It tasted really nice and kinda unique. I'm not sure if that coffee was unique from Malaysia or recipe from India. The store where I got those was just a regular hawker around Johor Bahru, Johor, Malaysia. It loo...	This is plain black coffee and any coffee order you make at a kopi tiam will likely be a varient on this.
What is the liquid ingredient in a korma? I recently saw a pseudo-recipe for an authentic Lucknow korma on TV. After infusing whole spices in ghee, adding an onion puree, chilli powder and chicken, the cook added a creamy looking mixture of what he said was desiccated coconut, cashew nuts and poppy seeds. This mixture...	Most of the gravy based dishes use cream, yogurt, nuts or coconut shreddings/milk as thickening agents or to provide texture.
How can I make whipped cream if I can't always get cream? I sometimes want to make whipped cream for dessert, but can't get cream in the market. What can I do in that case? One possibility: I did find that there is a quick way to do it by mixing a commercial powder called Dream Whip and milk. What are the actual ing...	Another obvious choice is whipped cream in a can.
Would pre-sliced, pre-packaged fish be considered sushi grade if I freeze it for at least a week before consumption? I'm planning a sushi dinner party for my birthday in a month and I'm trying to do research on where to get my ingredients and supplies. I'm finding that trying to find "sushi grade" fish is the hardest ...	Smoked salmon is (more or less) a cooked product, so if you're fine with the smoked taste, it's fine for sushi without any further additions.
Are these worms in my black eyed peas/beans? I was cooking some organic black eyed peas earlier today and I found what appeared to be worms. I had the peas for about 1.5 weeks before I cooked them. Is this common? I did rinse the peas before cooking them, but clearly that wasn't enough. What steps can I take to prev...	When you buy beans, immediately place the unopened bag in a (preferably chest) freezer for a week.
How to effectively take cream from milk? I tried to take cream from raw (full fat) milk by the common method: leaving the milk at refrigerator overnight, then taking the cream from top. The amount of cream came to the top was low, and after separation, the milk was still fully fat. Then, next day new cream came onto th...	Alternatively, you can use a spigot jar to drain the "skimmed" milk from the raw milk, leaving the cream behind.
Making hard cheese from milk by vinegar I tried to make hard cheese from raw milk by a common recipe: heating milk to about 190 F, then adding vinegar to curdle. However, I faced three issues: Different recipes suggest 1/4 - 1/8 cup of vinegar for one gallon of milk, but in my case, the milk does not curdle with less...	All wet curds are soft but through proper draining and the adding or pressure you can give your cheese a more firm texture.
Please explain my meat dry curing observations I am currently testing dry curing. I noticed that within 2 days most of the water had dropped out of the meat and subsequently there was no more water loss. I know because I placed some newspaper underneath the items, caught the water, removed the paper and then placed s...	After the first few weeks, the outer layer of meat is so tight and tough that it is virtually impermeable to moisture loss.
What are the difference between outside and inside skirt steak? Skirt steak comes in two cuts: outside and inside. While I am sure the difference in cut affects how the meat should be prepared and cooked I am not sure in what ways. A few things I've read about the outside skirt reference the need to trim the membrane, ...	I buy outside skirt steaks for my restaurant and they are more flavorful, tender and expensive. The outside cut is tougher, but extremely flavorful.
Can ghee be used instead of butter in dessert recipes? Butter is an inevitable ingredient in most of dessert recipes. By definition, ghee is just clarified butter, but to me, the taste is completely different. The taste of butter is more close to heavy cream, while that of ghee is more close to cooking oil (at least ...	You can bake with ghee as you would with butter.
What to do when too much liquid added to flour mixture? I seem to have a bad habit of mis-calculating ingredients, particularly the liquid ones. Can I just boil off excess water that I've added to a flour mixture (in this case a pizza dough)? Any other tricks, other than adding more flour (= huge amount of dough)? <Q> ...	If you don't want the large amount of dough you would have from just adding flour to what you have, your best bet is to just throw away a portion of what you've made, add flour to the remainder, and proceed.
How is gelatine sold in U.S. grocery stores? I'm interested in trying a recipe from Alton Brown for marshmallow . I'm not sure what exactly "3 packages unflavored gelatin" refers to. How much gelatine (in weight) is included in a standard package of gelatine in the U.S.? And what bloom * would that be? Probably ...	The packs typically contain the equivalent of 15mL of gelatine and are in powder form.
How do I clean these gloves so they do not leave marks? They leave marks on dishes in the pattern of the gloves. Details Tried soap, bleach, ammonia, vinegar, scalding water, microfiber cloth. Only the fingertips leave marks and are sticky. Palms or back of fingers with the same pattern are not sticky, nor are fla...	Sometimes if your gloves are aging, the rubber will become tacky, if this is the case, replace the gloves.
I boiled dry my 18/10 ss pot, is it damaged and unsafe to cook with now I was boiling eggs and fell asleep. I think it was boiling dry for about an hour, would the pot be unsafe to cook with now? It was clean inside but the outside is now slightly yellow tinged. Does stainless steel have any kind of coating in it that...	Stainless steel pots are pretty much indestructable and it should be safe to cook with. Some hardwarevstores (lowes) have a ss cleaner that might get rid of the yellow tinge. The issue is more with warping because it causes uneven heating.
Could I use beer instead of/as well as water in my sourdough? The sourdough recipe I use calls for 300ml of water to 500g of bread flour (along with the starter). Instead of this water, could I use beer - or a combination of beer and water? The reason I thought this would be possible is because the beer would add taste...	The acidity of the beer won't actually have that much of an effect on your final dough as the ph will be a weighted average of all of your ingredients.
When making bread, should I add salt early or late? Pros and cons A friend and I was to make bread together. We quickly found that we had been taught differently on how to make the dough. I had learned to first just mix flour, yeast and water evenly. Let them sit quietly for half an hour to allow the flour to absorb t...	Kneading dough without salt can help the gluten to develop faster, and give you a very smooth, extensible dough.
Hot tea with lemon juice and fat free milk: how to prevent curdling? So I know it may sound a bit weird, but I like milky tea with some lemon juice added. I pop a teabag into the mug, fill it about 2/3 with boiling water, let seep a bit, remove teabag, add some freshly-squeezed lemon, then slowly add cold fat-free milk...	Try adding a drop of lemon essential oil to your milky tea.
Which knife is best for somone just learning to cook? I'm just self-learning to cook and I'm looking for a chef's knife. I've read the many differences between a chef's knife and a santoku knife, but it's still not clear to me which one I should choose. The only difference I'm aware of between santoku and a chef's kni...	The difference between a santuko and European chef's knife is mostly a matter of personal taste and style.
Can I replace a food processor in this brownie recipe? I'd like to make a "healthy" brownie recipe, but the instructions ask for a food processor, which I don't have. I thought about using a blender, but I've read it won't come out right using a blender. Here's what the instructions say: Combine the black beans, dat...	If you're going for a smooth batter, probably need a food processor.
How to grease a pan without shortening or butter I need to grease a baking pan (which I don't have) for brownies. I also don't have butter or shortening. I do have one of those pyrex oven safe glass pans and something like a small dutch oven, but with a glass top instead. Could either of these substitute for baking pan...	Either of your pans should work - the issue that you're going to have is adjusting the amount of batter to account for a different pan size (possibly).
Is it true that putting spices in something then baking it destroys the spices? I heard that putting spices in something and putting it in the oven will eliminate the taste of the spices. Is this true? For example if I were to put spice in lasagna before putting it in the oven you will not be able to taste the spice af...	Baking/heat will likely change the texture and flavor of spices, vegetables, and especially fresh herbs, but it will not destroy them.
Stock: Canned, Bouillon Cubes and Powder What are the Pros and Cons to each one? Most of the time I am making vegetable soup. Thanks <Q> Commercial stock or broth products come in several categories. <S> Of the ones you ask about: Canned Bulky, but ready to use. <S> May be the highest quality product of the thre...	May not be as high a quality product as canned.
Finding the Right Coffee Grind I just purchased a burr grinder to use with a chorreador coffee maker. A chorreador is functionally similar to a pour over, but the cloth filter will likely have different characteristics. I've read that the grind should be "fine to medium-fine", and I imagine the specifics are left to...	So to sum up, the grind size is a balance between how much coffee flavor you want to extract and how much time the water spends trickling through the coffee grinds.
Are fluted knives a gimmick? I haven't been able to find a post specifically on fluted knives, so hopefully this isn't a duplicate. I was wondering if fluted knives actually work. I came across a comment (possibly an Amazon review) that fluted knives don't actually help in preventing vegetables from sticking to the kn...	The purpose of the channels is to reduce the surface area of the knife that comes into contact with the food you're cutting.
Why get a chef's knife or santoku if I don't eat meat? If I don't eat meat, is there any reason why I would choose a chef's knife or santoku over a vegetable knife (e.g. Japanese vegetable knives or Chinese cleavers)? I eat all kinds of foods (from mexican to chinese) and make nearly everything from scratch (minus th...	Chinese chef's knife is a multipurpose tool, and (depending on weight and blade thickness) is very handy to slice, chop and dice vegetables.
How accurate are kitchen scales? I read about weighing coffee to the 0.5 gram, but what's the margin of error for a typical 5kg/11lb kitchen scale? <Q> Every scale should indicate its accuracy in its manual. <S> A good guess if you have no manual is that the accuracy is approximately half of the size of the smallest ...	The bigger scales' are at best accurate to a gram or two (the expensive german one in our kitchen is good to 2 grams).
Chocolate: difference between "Cocoa Mass" and "Cacao"? There isn't much diary products in my country. So cheese, double/heavy cream, baking chocolate etc are hard to find. Some shops that specialize in baking sells this relatively expensive "72% cocoa mass" chocolate. While the supermarket has cheaper, baking choco...	Cocoa mass listed on labels contains both cocoa butter and cocoa solids. While there is no difference between the words, the product may still be very different.
White stains and stainless steel cookware I know this question has been asked before in some form or another, but I can't seem to find a definitive answer. I've looked on SA, chowhound, martha stewart, about.com, etc., and answers seem to vary. Answers that I've seen vary from using vinegar to washing using special sta...	The quickest way to clean stainless steel from burnt on oil, food, and water stains is to use a polyprop/ester scouring pad (e.g.
Substitute for egg yolk in chocolate truffles? I have a recipe for chocolate truffles (basically butter and chocolate) that also includes an egg yolk; presumably to help smooth it and increase the richness. I know that the recipe would probably work just omitting it, but, Is there a non-perishable, and preferably ve...	Classic French truffles often add an egg yolk for enrichment.
Should homemade lasagna be frozen cooked or uncooked? My wife and I are prepping some meals ahead of time before Baby #2 arrives early next month. She just made 3 small lasagnas (8"x8" pans) this afternoon and we are debating whether to bake them first and then freeze them down, or freezing them uncooked and bake when...	I have successfully assembled extra pans of lasagne and frozen them prior to cooking.
What kinds of milk are low in carbs? What kinds of milk are low in carbs? I have heard about coconut milk but I'm not sure what's best. PS: I am from India, maybe someone might want this info:-) <Q> Cows, goat, soy, almond, and coconut milk have around the same carbohydrate levels, so there is not enough difference to...	Non-sweetened almond milk is probably what most people on low carb diets drink, when they drink it.
How do you emphasize the yeast flavor in bread? How do you amplify the yeast flavor in bread? <Q> Use lots of yeast, and short fermentation times. <S> Prefer cake yeast over the dried types. <S> Fresh yeast has a specific taste and aroma, which disappears during fermentation, giving you a different, bready taste, wh...	Try making a sourdough starter, and you can boost it with yeast for a faster rise. Use a long, slow rise or fermentation, usually refrigerated
Can evaporated milk be converted to "regular" milk? I've got a recipe that calls for 2 1/2 cups whole milk, but I don't drink whole milk all that often and if I buy any it'll just end up spoiling in the fridge before I can use it all. Canned evaporated milk, on the other hand, lasts a lot longer and from what I unders...	Yes, evaporated milk can be reconstituted to regular milk consistency.
What is a lean cut of beef (steak) to use in low calorie recipes? What is a lean cut of beef (steak) to use in low calorie recipes? I am interested in creating some low calorie recipes using steak but am unsure which are the best cuts to start with. <Q> According to the Mayo Clinic , the leanest cuts are: Eye of ro...	Personally, I prefer to find a meat source that has leaner beef in general and buy Skirt Steak or Clodhammer (rotator cuff) for their taste, tenderness, and reasonable price.
Why does batter often taste sweeter than the baked product? If taste cake or quick bread (zuchini, banana, etc...) batter I find that it very often tastes quite a bit sweeter than the finished and baked product. What happend during baking that reduces the sweetness? <Q> I think that SAJ14SAJ listed some good example...	Any perceived increased sweetness is in fact a perception issue, not an issue of there being less sugar in the baked product.

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