Split (1)

train · 95.7k rows

source stringlengths 620 29.3k	target stringlengths 12 1.24k
Bread with no salt I've been doing a lot of yeast bread baking as of late and I got to wondering what the salt in the bread was for. Upon doing some research it turns out (aside from perhaps some flavor) the purpose is to "Control" the yeast during the rise. This got me to wondering if it was possible to make a yeast...	Depending on what you're using the bread for, I'd suggest using an enriched dough as the added flavor of eggs, butter, and/or sugar will also help to cover the lack of salt.
Is it best to just cook with the oil that has the highest smoking point? I was recently at my locals farmers market and someone was handing out samples (cooked) of what they were selling. The guy cooking said to never use olive oil and use grapeseed oil instead because olive oil burns too easily (lower smoking point). ...	While Extra Virgin Olive Oil has a lower Smoking Point, Virgin Olive Oil and Light Olive Oil have considerably higher smoke points.
Covering food while cooling Is it a good or a bad idea to cover food that is cooling? For example I have bolognese cooling in a tupperware container but don't know whether I should cover it and refrigerate or leave uncovered out for a while? <Q> There are two factors to consider, both related to the evaporation of wate...	Evaporative cooling: if the water vapor can leave the container, the food will cool faster, but may dry out slightly Condensation: if the water vapor cannot leave the container, it will condense on the lid, and possibly drip back down onto the food
What is the advantage of a roux over a raw flour slurry, in sauce? My standard Bechamel sauce recipe used to be: Stir together flour and oil into a paste Fry for a short while Add a small amount of milk Heat and stir until incorporated Repeat steps 3-4 with increasing amounts of milk, until the mixture is a thick...	The advantages of the roux method: It can be prepared in advance
Does ginger infused honey or vodka ever go bad food-safety-wise? I have sliced ginger stored in a jar of honey, and another jar of a small ginger knob in vodka. Both were stored in the refrigerator. Both are about 2 to 3 years old. They do not have any off odors. However, they both have a white powdery substance that h...	Storing ginger, an underground rhizome, which has a significant chance of having botulism spores present in an low-oxygen environment in honey is probably a very poor idea. Shelf-life is supposed to be about 3 months for the homemade kind, and I'd say twice that (at a minimum) for store bought... The alcohol based solu...
Is Dextrose the same as Atomized Glucose Powder? I have been making some yummy sorbets and ice creams. Many recipes call for atomized glucose powder. However, 'atomized glucose powder' is not that readily available. 'Dextrose', however, is commonly available at local heath food stores here in Southern California. T...	In cooking, all glucose you encounter is going to be dextrose as that's the form that terrestrial life is able to produce and metabolize.
How to get instant pudding to come out smooth? How can you make instant chocolate pudding come out smooth and even consistency instead of having little chocolatey clumps in it? Could something be wrong with my technique? The box says to beat pudding mix into cold milk and then whisk for 2 minutes, should be simple, rig...	I like to put the pudding mix in the bowl first and add the milk a little at a time, stirring or beating well after each addition, until you have smooth emulsion.
How to 'bread' with corn One of our favorite dishes involves rolling a piece of cod in corn and then sautéing it until the corn is somewhat caramelized. Then it bakes until the fish is cooked through. Here's the issue - one in five times, the corn actually won't stick to the cod, and then we have corn, cod, and a large...	If you somehow aren't using canned corn, but fresh or frozen, try velveting the fish - marinading in a mixture of oil, eggwhites and cornstarch with other seasonings added.
How to make modeling chocolate shiny? I have modeling chocolate panels I am using for a cake. They have a very soft shine from being smooth, but I was hoping to bring them to a higher shine. I had wanted to make them out of tempered chocolate but the shape made it problematic. I've tried lightly buffing with my hand, b...	You could try adding just a small amount (1/4-1/2 teaspoon per bag of chocolate) of Paraffin or gulf wax ( canning wax) to your chocolate as your tempering it.
Is soaking beans 24 hours unrefrigerated safe? It strikes me as an unsafe food practice to follow Cook's Illustrated's advice for soaking dried beans for 24 hours unrefrigerated. I've also seen them suggest you soak steel-cut oats unrefrigerated overnight. Is there some reason why these practices are okay? Would t...	Ideally, beans should be put to soak the night before they are to be prepared and be kept in a cool place, or in the refrigerator, to avoid any fermentation taking place . I generally refrigerate, which certainly does no harm if you are not in a hurry (though I find a refrigerated soak of 8-12 hours is not noticeably d...
Is raw honey safe to consume? I recently purchased a jar of Very Raw Honey from my local market. I purchased it because it was on sale, but eventually I looked up whether it was safe or not to eat and came across articles such as this and this one . The label on the jar says its 100% unfiltered. Also, I don't know...	If liquid honey is not strained or filtered to remove objectionable material, it can not legally be sold as "honey".
How do I thicken my Japanese curry after the fact? I made a lamb based Japanese curry in a slow cooker and unlike my previous efforts (using many of the same ingredients, though in different proportions), it turned out runny and underwhelming. What techniques exist to "beef up" a curry after the fact? Would putting it...	Grind a small quantity of nuts in a coffee/spice mill, and incorporate them into the curry.
Is it safe to store unopened metal cans in the refrigerator? A co-worker and I are having a disagreement on whether or not it's okay to put unopened cans of pizza sauce in a refrigerator. I say it's not, because the acidity in the tomatoes in the can will make someone extremely ill. He thinks as long as it is not opene...	Refrigerating products usually slows down the spread of bacteria, so if anything putting the cans in the freezer helps to reduce the risk of a botulism poisoning.
Other apple varieties for a Granny Smith fan When I buy apples I tend to buy the Granny Smith variety. I've heard that it's more of a baking variety than one for eating directly, but I like it better than others I've tried. The only two names I can recall are Red Jacket and Red Delicious. I know there are tons of type...	Your best bet is to try a number of apples and try to establish what characteristics you like.
How to choose non-alcoholic beverage pairings for filets mignon? I'm serving filets mignon with goat cheese and balsamic reduction to guests who don't drink alcohol. I'd like to serve a beverage with our meal that complements the steaks as nicely as red wine would (even if not in the same way). I'd also like it to be a...	An apple/raspberry mix works beautifully, too, as does apple and blackcurrant. You could make an adapted version of a red wine sauce, based on a soft drink instead of wine/port.
What spike is this? Identifying some utensils I moved into a new home and found these spikes left behind in different drawers in the kitchen. I assume they are for cooking, but they are not items that I have come across in my limited culinary experience. Can you help me identify them and maybe suggest a recipe that use...	They Z shapes look like roasting spikes (or skewers) The spike stand in the background looks like a ticket puncher that you'd see in a cafe.
Are there substitutes for Parmesan without the aged cheese flavor? I absolutely can't stand the flavor of parmesan cheese. Unfortunately, it is a very important ingredient in Italian cooking. What is a good substitute? It can't be anything that even resembles parmesan. Despite the fact that I love cheese, no feta ...	A common replacement for Parmesan among vegans is to use a combination of kelp powder, nutritional yeast, and ground sesame seeds and walnuts, and salt.
How do I make a pot of coffee on a bbq grill? I am going camping and love to drink coffee. How do I make a pot of coffee on a campstove bbq grill? I am a klutz. I think you can boil water in a pan once you light the fire but what do you use as a coffee pot? A thermos coffee pot? <Q> You have two 'convenient' options: ...	Over an open fire get a large pot of water boiling, pour in loose ground coffee directly into the boiling water.
How to dry fruit peels without growing mold? I'm trying to dry citrus peels in a jar (I don't want to leave them indefinitely on the counter) without much luck. Any suggestions? <Q> You can't close them up and expect them to stay mold-free, they will produce too much humidity. <S> You will have to spread the peels o...	I've dried coconut flesh in the oven.
thicken stew with excess floating fat I skim fat from my stews and then thicken it with a roux or cornstarch. Is there a way to directly thicken with the floating fat? <Q> If you want to use the fat to keep the flavor, or because you are keeping a diet where fat is considered more beneficial than carbohydrates, there ...	Generally, if you use enough flour or other starches at the frying at the start of the stew (including tomato pastes and such), the fat will bind with the starch instead of floating.
Is it unwise to store oils etc above gas stove/oven? Due to space constraints I keep my oils and some various cooking sauces above the gas stove/oven. These can get VERY hot up there. Am I ruining my oils? The red wine seems like a bad idea in particular... <Q> Oils, of any variety, will go rancid much faster there. <S...	Yes, it's bad for basically everything. Plant oils will break up when exposed to air, sun or higher temperature , spoiling your oils.
french press vs. chemex - oil absorbed by chemex filters? I've always understood the french press to be the superior way to prepare coffee because it lacks any paper/cloth filter thus leaving the flavorful and aromatic oil in the beverage. However, I've noticed a lot of my favorite coffee places now prefer chemex or po...	Assuming the same grounds-to-water ratio and the same bean, a Chemex process will yield a coffee infusion with relatively sharper high notes, enhanced acidity and lowered bitterness. Some people will prefer French Press while others swear by Chemex.
White wine substitute in potato leek soup In this recipe , can I substitute or do without the white wine? Is there a non-alcoholic substitute? <Q> Why substitute anything? <S> Cooking is all about tasting, if you like how the soup tastes without the wine <S> then there's no need to add anything to replace it. <S> The ...	Meier's Juice has a nonalocholic Chablis (dry) and Spumante (sweet).
Does dry pasta need washing? When I am cooking at home I usually cook with dry, store bought pasta shapes. Before I cook it I usually partly wash it under the tap so that the water isn't too cloudy when it cooks, I don't usually bother to wash it thoroughly so there is still some cloudiness. My question is basically,...	Only makes sense to wash the pasta if you're making a cold pasta salad (and this is usually done AFTER It cooks).
What can make a gluten free sponge light and fluffy? I've tried 5 recipes for gluten free lemon cake and all of them have a tight brick like texture. What would make a cake fluffy if it is gluten-free? How do I recognize a recipe which produces a good cake? <Q> I have no trouble making lovely light lemon cake gluten ...	A mixture of flours such as rice, potato starch, tapioca and maize/cornstarch works much better than a single flour when substituting for wheat flour.
Adding spiciness to indian curry at the end of cooking When making Indian curries, I usually lightly fry the spices (cumin, coriander, turmeric, and kashmiri chili powder), as most recipes state that this is needed to get rid of the "raw" taste. Sometimes though, towards the end of cooking after I added salt, I want to...	Some Indian spices are deliberately added in minor quantities towards end of the cooking:a) Garam Masala powder
Can lettuce wraps be less messy? Tonight's dinner was a beef with rice wrapped in lettuce leaves. It was tasty, but very messy and time-consuming to wrap. Is there some trick to this that makes it easier? <Q> Not sure if this is what you're looking for, but rather than trying to solve the problem, you can also just acc...	Lettuce wraps are great further wrapped in rice paper, like for fresh rolls.
How to put the bacon IN the burger? I want to make unique and hopefully really awesome bacon cheeseburgers tonight. If I had been thinking I would have purchased cuts of meat to grind myself, possibly with the cooked bacon, but what I have is a pound of grocery store ground chuck. I also have a pound of good, but typ...	Hence, the best way to guarantee the most flavor out of your burger and bacon is to cook them separately.
Fresh vs Canned tomatoes in Indian cooking How does fresh and canned tomatoes compare in indian cooking? I usually see recipes call for pureed or finely chopped tomatoes, which are added after the initial stage of frying the spices and onion. As I cook ALOT of Indian food, buying canned pureed tomato would save me lo...	For much of the year where I live, canned tomatoes are of a consistently higher quality than those at the grocery store.
Should these be placed in refrigerator: tomatoes, and banana? Should these be placed in refrigerator: tomatoes, and bananas, just like green leaf vegetables? <Q> You generally do not want to refrigerate tomatoes; they will will get mealy in texture, which can be unpleasant. <S> Bananas are more complicated. <S> Onc...	Ripe bananas can be refrigerated to make them last a few days longer, but the skins may darken, which some people find unacceptable.
Why did my flank steak turn grey when I brined it? I brined 2 lbs of flank steak for 12 hours, but it turned the exterior gray. Why? How can I prevent the discoloration? Ingredients: 1 quart water 1/2 cup kosher salt Garlic Powder 2 Tablespoons Worcestershire sauce 2 Tablespoons black pepper ½ cup apple cider v...	It is highly likely that the acid from the cider vinegar denatured the proteins at the surface of the meat, making them opaque instead of translucent, so the red interior does not show through.
Arctic char available in North-America I am from Scandinavia, and I am currently living in North-America. I am having problems finding this species of fish, usually referred to as Arctic Char . It is closely related to salmon and trout. Is it farmed in North-America at all? According to the article, a subspecies is k...	It is also farmed in Canada and the farmed product is considered sustainable.
Can you eat the seeds of Tamarind if you roast them or boil them? I just bought some fresh Tamarind & was told that I can eat the Tamarind seeds. Are they really edible? How would I prepare them if so? <Q> A Western view from Purdue CropINDEX : <S> Tamarind seeds have been used in a limited way as emergency food. <...	They are roasted, soaked to remove the seedcoat, then boiled or fried, or ground to a flour or starch. They're certainly edible, but you might have to work for it.
Why does my beet kvass taste bad? I took 4 medium beets, chopped them up in a medium dice, put the beets in a 1-gallon Pickl-It jar. I added 1 ½ tablespoon unrefined sea salt, added filtered water to ½ inch below lid, and closed with an airlock. I allowed this to ferment for 1 ½ weeks in darkness. I then tasted it, an...	Beets produced in one farm may have radically different bacteria in them, different varieties grown in the same patch of land could also vary significantly. You are doing fermentation without a domesticated culture.
Impastata Ricotta for Cannoli I have been trying to make homemade cannoli filling, but I can not find Impastata Ricotta anywhere. I have tried using regular Ricotta, leaving it to drain in a cheesecloth overnight and then food processes it, and I've also tried with powdered sugar but it is very runny, and very little m...	The best ricotta for making cannoli cream is Sorrento whole milk.
What are these small long narrow yellow things? In a food market, on the street, I bought a Masala Dosa, and it had some small yellow narrow long things in it that were delicious. I snapped a picture: Any ideas what they are? <Q> They are fried chickpea noodles called "sev". <S> http://en.wikipedia.org/wiki/Sev_(fo...	The objects pictured are thin pasta which is sometimes sold as angel hair, pilaf noodles, fine egg noodles, chayreyé, or broken vermicelli.
Why does my roast beef smell wonderful but tastes bland? My crockpot roast beef has the best aroma ever but the flavor of the finished product is only average. I had a 4 pound tri-tip roast and seasoned it with the usual onion, garlic, worcestershire sauce, cumin, basil, beef gravy packet, and enough beef broth to just...	Also, proper seasoning (salt and pepper) goes a long ways to bringing out natural flavour in meat.
How can you tell if a freezer rose above freezing? How can one tell, after a power failure, if the contents of a freezer warmed above freezing? Knowing this, and knowing the actual temperature in the freezer, will help decide whether food can be kept, or must be discarded. <Q> The University of Ohio extension publi...	If there is a power outage you will know if the interior temperature was above 32°F if the cubes melt.
Difference between Organic Bread and Fresh Bread Please, what is the difference organic bread and fresh bread. People are getting me confused. <Q> Fresh just implies that the bread was never frozen (or canned, irradiated, salted, pickled or otherwise preserved, but those almost never apply to bread). <S> From the US...	A given loaf of bread could be both organic and fresh, organic and not fresh, fresh but not organic, or neither fresh nor organic. Organic , at least in the US implies following a set of FDA guidelines regarding prohibited methods or techniques or ingredients in producing the product.
How to keep fresh-made soft pretzels from getting soggy or stale? I've recently learned how to make fresh pretzels and they are quite good. However, they start to get hard and chewy after about four hours. If I store them in a plastic container before that then they get soggy. If it matters, the recipe uses active yea...	Since the majority of the time spent making pretzels is waiting for the dough to rise, for my next pretzel batch, I'm going to make the dough the night before, refrigerate it, and then bake the following day. Placing them in a sealed container before they are cool fills the container with humidity, which then coalesces...
Is there a significant difference between Turkish coffee and Moka pot coffee? Since the Turkish coffee and the Moka pot both work by boiling/steaming the coffee , so assuming they are from the same bean, is there a significant difference between the two? How would it be best described? <Q> There is a significant differ...	Aside from the grounds in your cup, Turkish coffee tastes more like a strong coffee whereas Mocha pot coffee is usually more bitter and closer to espresso. Given the radically different extraction methods, the end result of the two are likely to be radically different.
What is Okinawan "yushi tofu" made from? Here in Okinawa where I'm currently travelling, there is a dish called "yushi tofu" (Japanese: ゆし豆腐). So far I've only noticed it offered as a variety of Okinawa soba. (Okinawa soba is different to regular soba made of buckwheat.) I tried "yushi tofu soba" tonight in Naha and e...	The ゆし豆腐 (Yushi Doufu) is the tofu made from adding the bittern into the soya milk before it becomes the tofu as we know.
Making a carvable cake My son and I want to make a cake shaped like a frog. Our plan is to bake two layers, cut them out into shapes, stack one on top of the other, and then finish carving the cake into the shape of a frog. In the past, I've found it very difficult to cut and carve cakes into shapes. The cake crumbl...	Pound cake is a great option when carving.
Why do you stir italian sauce all day Its mentioned in Goodfellas so this is obviously a thing among Italian families and their cooking. Do you stir to prevent it from sticking? Why cook the sauce for so long? <Q> To cook a sauce for a long time, particularly without a lid, concentrates the flavor of the sauce as the ...	A cooking time of several hours helps the tomato break down into a sauce like consistency, and the water lost (reduced) during cooking helps intensify the flavor, since tomatoes can have a great deal of moisture.
Units conversion : cl to grams One of my recipe tell me to add 25cl of cream . I only have a weighing scale to measure it. How many grams should I add? If it was water it would be 250g and cream is quite heavier isn't it? <Q> Rather than try to determine the weight of the cream do the following. <S> Measure out 25...	Depending on the type of cream and the temperature at which you compare (remember, water is densest at about 4 degrees C), the density of cream varies from about 0.978 to 1.021 that of water.
How to raise the setting and melting point of gelatin Is there anyway to raise the setting and melting point of gelatin so that it doesn't melt at room temperature. I've heard that adding pectin can raise the setting and melting point, but I'm no sure.Thanks. <Q> The additives I have tried include: agar, glycerin, corn...	I have tried a variety of additives to gelatin in a range of blends and unfortunately, nothing seems to significantly increase the melting point.
Can you take a cooked roast and make it tender and moist? I roasted a top round roast low and slow and it still came out dry and tough. I know that this is a cheaper cut of meat but I was wondering if I put it in the crock pot with gravy or water, could I get the roast more tender? <Q> I would dice it and make somethin...	You should be able to braise the roast and tenderize it. You may be able to get it tender, however it's still going to be dry as it has little fat in it, and what was there has been cooked out.
toning down the fresh chilli picquancy I like to use green finger chillies in my curries more for the flavour than for the heat, but in order for me to be able to cook out the rawness of the chillies, I end up with the chillies all "melted" in the pan, looking more like leaves, i.e they lose shape. I was wondering if t...	If you want chili flavor rather than heat then add the chilis in whole, they will keep their shape well.
coffee from seeds of dates I once heard that it is possible to make coffee from seeds of dates. I heard that you have to bake them in a low temperature. So, I took seeds of dates, baked them in the oven in 100 degrees celsius for about an hour, and then tried to grind them. The blades of the grinding machine broke. ...	Date Seed Coffee is in deed a great coffee substitute - If I wanted to grind date seeds, I'd smash them with a hammer first.
What variety of shrimp paste should I use for Brazilian Vatapa? I recently saw a recipe for vatapa , a Brazilian shrimp stew that looks kind of like a curry gravy in texture. The recipe calls for a reconstituting handful of dried shrimp and then blending it into a paste. Could I substitute a jar of shrimp paste from...	While Asian shrimp paste might not be an ideal substitute for the reasons @Henry Jackson mentioned, dried shrimp can be often found in Korean shops since it is often used in Kimchee preparation.
how to make dense texture bread? I would like to make the dense&soft bread like the bottom one and the taste is plain not sweet. What techniques will make bread closer to the one I want? I also want it to be chewy, not just soft. <Q> It is hard to say without seeing the whole loaf, but the crust and crumb of that bread...	For bread like on your picture, I would say that you should underknead a bit, to make it soft.
How do I catch drippings on a charcoal grill? It's time for me to buy a charcoal grill. I am looking into the Weber 22.5 inch . I hope I will be able to use it to get smokey flavor as well with Alton Brown's "wood chips in aluminum foil method" . However, I am worried about durability. Since the the shape of th...	the single best thing to catch drippings will be an aluminum foil pan.
What can I do with the white parts of kale? I like to bake, fry, cook and make salads out of dark green parts of the kale. But when I get to the middle of the kale, I don't like those whiteish bright parts, just not tasty much imo. I was thinking about blending it in a smoothie but I don't have a blender yet. Any ide...	Just like the tougher parts of any brassica plant (e.g. broccoli), chop the stems as thinly as required and add to a stir fry dish.
What is the best way to filter Turkish coffee? I wish to get rid of the remains of the coffee in a Turkish coffee cup. I tried using the tea strainer, it didn't help much. I used cloth. The results were better but still I could feel the particles in my mouthwhile drinking the Turkish coffee. What is the best practica...	By the time the temperature is about right to take your first sip, the coffee powder will rest at the bottom and the rest should be clear enough to not bother your tongue papillae. Everybody uses a strainer for it, and it does result in a slightly "muddy" drink.
best way to infuse flavour into boiled potatoes My question is very similar to this one here How to best cook potatoes to be used in a curry? I am trying to enhance the potatoes flavour by masking it's own natural flavour with as much spiciness as possible, however, no matter which method of cooking I choose, the fla...	You should season your cooking water, and coat your potatoes in an oil-based flavouring afterwards whether it's roasted or fried.
No Shortening and No Refrigeration, Buttercream Frosting Can anyone tell me what I can add to Buttercream frosting that doesn't include shortening and will still allow me to keep the cake at room temperature? I hate the taste of shortening <Q> While some recipes call for shortening, using actual butter gives a better ...	There are several different types of icing that are referred to as buttercream, none of which require the use of shortening, including: American Buttercream -- Butter, powdered sugar, perhaps some milk, and flavoring such as vanilla beaten together.
Should I brown meat for stew? I always look through the comments on recipes I find online that I want to try. The comments are usually helpful and give great tips on how to make the dish even better! I recently found a great crockpot beef stew recipes and in the comments, there was some debate on whether to brown the ...	Some experts recommend browning only on one side of cubed meat, to compromise between getting flavor development, and getting good texture.
Brie Cheese and expiration date I have a Brie Cheese that has not been opened. It shows an expiration date that is 6 weeks ago. Is it still safe to eat? <Q> While brie is rather soft (which is normally a problem because soft cheeses are more welcoming to bacteria), its colonisation by noble mold fills the ecological ni...	Cheese is a durable food, and the date printed on it is more of a best-by date than an expiration date.
Could I substitute peanut butter in place of butter or crisco for cookies? In the ever-present attempt to be healthier, I've started using peanut butter in place of crisco to keep the sugars together for my cookie dough snack (sans egg.) How would the same substitute hold up if I made a normal batch for baking? I'm...	It depends on what is being cooked, but peanut butter has less fat than shortening (since shortening is pure fat, and peanut butter has a high percentage of peanut solids, starches and proteins for the most part).
Prevent brioche buns from spreading during rise I am trying to work out how to make the perfect brioche bun for burgers. I followed the Pink Whisk recipe, but that had a few problems . The main one was that the buns spread wide during the rise, rather than up. This is a problem I have had before with bread bun rec...	When shaping your buns, make sure you create tension by either repeatedly folding the outer edge inwards or by using a rotating movement with a cupped hand - the base of your thumb and your pinky press lightly onto the dough ball while swirling it around.
Cream separates to oil when heated When I heat 35% cooking cream on the stove, a layer of oil separates. I tried heating in the microwave and still observed the same. Is that normal in the process of heating cream? Should I use a lower heat level? Thanks. <Q> It seems that you got pure cream which has stood around for...	Try to buy a different brand which uses stabilizers, or add your own stabilizers (some starch might work if you don't have anything fancier), or use fresher cream.
How can you judge when a non-stick pan is the correct temperature for pan frying? With stainless steel pans you can perform a water test to see if the pan is the correct temperature for frying but how do you tell with a non-stick pan? <Q> You shouldn't heat a non stick pan without the oil, because it is too easy to ove...	You can also learn to judge if there is sufficient heat when you hold your palm at a given distance above the pan, but in my experience, you learn to judge by the oil before you have gotten good enough to keep the same distance and to distinguish "enough" from "not enough" heat. You'll be able to tell the right tempera...
Baking pizza without an oven How can I bake a pizza without an oven (or any other fancy stuff, so no suggesting of charcoal, sun oven, and so on). Just using a plain heating element on the bottom, like a burner, what are the alternatives? What is better than a pizza on the frying pan? Can I put a pizza stone on a bur...	I would say that you cannot cook pizza without an oven.
Does all pizza have butter? Does pizza normally get made with Butter? For example, if someone is allergic... or has an intolerance, to butter do they need to avoid pizza? What about individual pizza companies like Pizza hut, Domino's, Jets Pizza and so forth? <Q> There is no way to make a universal statement, but but...	Very, very few pizzas are made with butter. As for chain restaurants most publish their ingredients, so you can probably find that information on their websites.
Is it safe to add raw eggs to homemade coffee creamer? I've been looking for a decent dairy-free coffee creamer alternative. I stumbled upon a blog post for 'paleo coffee creamer' that has just 3 ingredients: a can of coconut milk, 2-3 eggs, and some vanilla extract. In the blog comments, many posters said that the...	You may want to go the route some restaurants use: avoid the issue by using pasteurized eggs from the store, usually found in a carton.
Is there a trick to turn old bread into almost-new bread? Whenever I buy bread, it's flavor and texture is amazing in the first day. The bread is humid and soft. In 2 or 3 days, it gets hard. Is there some trick to renew the bread to a nicer state? <Q> While it is never possible to restore bread to its fresh baked gl...	Toasting heats the bread up, and helps the starches re-gelatinize, and so can help mitigate the staleness, although it is not a complete cure.
Substitute for Calvados, reduced cider? I am interested in making America's Test Kitchen's French Apple Cake. The recipe calls for a tablespoon of Calvados . Oh for heaven's sake, that's the worst case of 1/4 cup of squab stock syndrome I've seen lately. I've called around to see if I could find applejack or generic...	The text of the recipe says you may substitute apple brandy or white rum.
Looking for a good text on science of grilling and barbecue I am looking for a good scientific text about grilling and barbecue. I am looking for something that scientifically goes into the thermal decomposition process of wood when heat is applied to it, what chemicals are exactly responsible for color and flavor, et...	Harold McGee's food science classic On Food and Cooking has most of the information on this topic that can be found in Myrhvold's tome at significantly less cost.
Adding melted butter to cold milk in baking I've seen a lot of recipes, particularly for things like quick breads, that call for combining melted butter with milk and eggs before mixing with dry ingredients. Of course, if the milk and eggs are cool the melted butter will immediately solidify. Is there a technique for ...	You can whisk the eggs, add melted butter, whisk again to emulsify, then add the milk, it will all be emulsified.
What should a good cookie dough look like? I've been trying to make a good, chewy cookie recipe for the last 4-5 months but nothing good ever shown up. I've tried countless recipes on the internet with no success. One thing that I noticed was that my cookie dough always looks different from the pictures or videos that ...	There is no single consistency that all doughs should have.
How to decorate a cake so that the icing is smooth? I am a self taught baker love to make birthday cakes now I have been asked to make a wedding cake for september. Could you please help me to get the sides of my cakes nice and smooth before icing. Do I start of with a big cake and cut smaller ? <Q> There are a few th...	A thin layer of crumb coating with buttercream would fill all the holes and gaps in the cake and give a smooth base for your final fondant icing.
Saving seasoned flour used for dredging chicken I love to make (and eat) buttermilk fried chicken but I always get carried away with the amount of flour I use. I am fully aware of contamination due to raw chicken, but is it safe to keep the excess seasoned flour used to coat the raw chickens in an airtight container a...	It is not a good idea.
How to reheat pork belly: keep the crackling crackly? I cooked a kilo pork belly yesterday with a very nice crackling in a roasting pan with a rack so that the pork does not touch the pan. Once we had dinner, I put it in the fridge without covering (in the same tray with the rack I roasted it). I have reheated pork b...	The meat can go into the oven (or the microwave), the crackling can go under the grill (aka broiler).
Where can I buy rose petals that are safe for human consumption? I'd like to make a rose petal jam, which requires roughly 14-16 ounces of rose petals. However, I've been warned to not buy roses from florists, due to potential pesticide issues from roses sold for being displayed, not for eating. Is there any place to g...	You can try organic markets in your area
How to achieve a good char on cooked and shredded chicken? I happened to be at the grocery store just as they marked down that day's rotisserie chicken. I planned to use chicken breasts for tomorrow's Sesame Noodles with Shredded Chicken, but at that price it was hard to turn down rotisserie chicken. So now I've got it...	One way to get some quick charring without drying out the meat would be to use a blowtorch.
What fruits keep their sweetness when baking? I want to replace sugar with fresh fruit when baking. What fruit would produce the most sweetness? The fruit should not produce an undesirable flavor and be easy enough to buy in Florida. Edit:Kiwis caused me to think this. <Q> You cannot simply replace sugar with fresh f...	Applesauce and cooked down pears, as well as bananas might be suitable, but it would depend on the specific application.
Bread Proving Time in Warm Climates I'm following one Paul Hollywood's recipe for the "Basic White Tin Bread" from his book "How To Bake". In the recipe it states to prove for about 1 hour, until the dough is at least doubled in size and springs back quickly if you prod it slightly with your finger. I followed t...	Many bread recipes benefit from a slower rise, which allows the yeast to produce more flavorful compounds. A higher ambient temperature, up to the point of killing the yeast, will definitely accelerate the proofing process.
How do I tell if my pasta is molto al dente? I cooked pasta tonight for my families dinner, and cooked it "al dente" then cooked it in the sauce. Surprise surprise it was overdone. So I looked it up and apparently it needs to be "molto al dente". So now I'm just wondering how will I be able to tell if my pasta is "molt...	Generally on the pasta bag is indicated the cooking time for "al dente" and "normale".
Why my banana sauce is not smooth? here is my recipe 100g banana* 1 egg* 1 tbsp. corn starch* 3 tbsp. granulated sugar* 150ml milk I use folk to beat bananas. Then put everything together and then strain. then put it on stove and do double bowl. After the sauce becomes thick. It looks like this: It is not so smoot...	A blender certainly sounds like the easiest method.
How to cook for a diabetic without making the other guests suffer I'm looking to host a big dinner and want to make it as diabetic-friendly as possible. I'm also looking to not make special diabetic-friendly dishes that only 1 person gets. I want to make meals that everyone can have. I'm aware that I need to keep the...	Spaghetti squash for the pasta.... see Replacement for pasta that is natural and fairly low carb For mashed potatoes, some people like mashed cauliflower . Personally I would avoid gluten-free pasta, or any kind of substitutions that are supposed to resemble something else. The only technique is to 1) choose food which...
How do I cook and hold pasta for 200 people? I am making spaghetti dinner for 200 people. I am not sure how to make 20 pounds of pasta ready for a three hour dinner. I thought about a steam table and cooking all the pasta and putting it in a steam table. Would that work, or is there a better way? <Q> You would then hea...	The common method would be to cook the pasta in advance, then shock it in cold water to stop the cooking before draining and refrigerating it.
What are the official names for slicing an onion from pole-to-pole or cross-pole? There must exist some french (or other culinary) term for the various ways to describe the different directions to slice an onion. I'm looking for two terms: Slicing across the grain, perpendicular to the poles, parallel to the equator...	There's not a specific name in French for the difference between latitude and longitude slicing. Dicing an onion into small cubes is called 'emincer'.
Food safety when tasting from dish When making a dish, I of course taste it through out the process of cooking until its done. I have been extra careful - Each time I taste from the dish I use a new spoon - This means that I have to have ALOT of spoons ready all the time, and have to spend a significant amount of effor...	You don't really need a lot of tasting spoons, just one.
Why is dark chocolate dark when pure cocoa is light brown? Kind of a simplistic question, but my curiosity cannot be assuaged. When you look at pure cocoa powder, it has a light brown color, like a milk chocolate bar. And yet a dark chocolate bar, which is much higher chocolate content than milk chocolate, is a vastly ...	The cocoa used to make the chocolate may be roasted to a greater or lesser degree, which affects its color, might like with coffee. The different color is not explained purely by the fact that it is in a different form.
How to keep graham cracker crust from falling apart Whenever I make any type of square using a graham cracker crust, it always falls apart upon slicing. No matter what I try, either following the receipe exactly,increasing or decreasing the amount of butter, slicing it when it is cold and hot, it always crumbles. Ther...	A serrated bread knife can be very helpful in a cleaner cut through a graham cracker crust.
Preheat the Dutch oven (and the oven itself) for No-Knead Bread? I'm trying the America's Test Kitchen tweak of No-Knead Bread. The video segment on the website conflicts with the attached written recipe (sorry, paywalled). The video clearly says to preheat the oven and the Dutch oven before slipping the dough into t...	I always preheat the oven and Dutch oven for my no-knead bread, but I recently saw this video where Chad Robertson of Tartine skipped preheating the Dutch oven.
Method to make corn pasta? I've been unwell for quite awhile now and corn pasta has been a lifer saver because it's fairly easy to digest (for me.) Anyway, i'm curious as to how exactly they are made. For instance look at this product: http://www.leveneziane.it/en/gluten-free-pasta/tubetti-corn-pasta The ingredients...	In korean cuisine, corn noodles are made with powdered elm root as the binding agent as it has the starchy glutinous qualities missing from corn.
How do I deal with a really wet, messy dough? I have been experimenting with bread recently and today made some really basic white bread with this recipe . I found that the dough was really messy and sticky, so I ended up using quite a bit of flour during kneading, which I'm afraid messed up the flour to water ratio....	Use your bench knife knife (also called a dough scraper) to lift and drop the dough back on itself, stretching it. Instead of dabbing your hands with flour to keep them dry, rinse them in water to keep them wet!
Getting poppy seeds to stick to bagel I've been trying to top my homemade bagels with poppy seeds but haven't had much luck getting them to stick. The instructions I've found says to boil the bagels first, then sprinkle seeds on top after boiling (before baking). The problem is that almost all of the seeds just fall r...	After boiling, drain the bagels and then press the top of the bagel firmly into a dish containing the seed of your choice.
Can a spice grinder be used for coffee permanently? My father bought a spice grinder thinking it was a coffee grinder. He is very stubborn and does not want to return it (also it was the most expensive grinder from the store) Can it still be used for coffee? I feel like it will break sooner since spices are softer than...	I've been using a spice grinder to grind coffee every day for fifteen years. There is no reason why it couldn't do coffee
Substitute for arborio risotto rice? What are the best substitutes for arborio risotto rice? And how about when your only choices are all the local shops have: pearl barley, or 'brown rice with barley and spelt blend'? For the first question, this suggests Carnaroli, pearl barley and farro. This makes me think pear...	You can also experiment with the other grains and blends that you have available locally.
How do I get rid of bugs in rice? Can you please suggest to me how to prevent rice from getting very small black coloured insects, they are really irritating us by spreading total house and bothering my little kid a lot. I am from Hyderabad, India. <Q> If you can, put all grains you buy in impenetrable containers as so...	Freezing rice for 48 hours in a freezer (just in the store-bought bags they come in), then put the rice into an air-tight container is sufficient to kill the eggs before they hatch and preserve the rice indefinitely (e.g. decades). put lots of unpeeled GARLIC CLOVES in the rice container and shuffle it .Rice Glass cont...
Honey changing into unusable, hardened clump I buy raw, unfiltered honey from the grocery store in jars sold/packed directly by the farmer.When I had used the last jar to about half, I noticed the honey beginning to dry(crystalize?) to the point where I couldn't use the honey around these spots. Not too long after this...	Honey crystalizes because of the crystals and and solids(pollen, wax, dust and microbes suspended in it. Gently warm it in a water bath or the microwave and the crystals will dissolve. However, keeping it in a stable "room temperature" environment (around 72 degrees) should help to prevent crystals from forming quickly...
How can I make proper sandwich slices of home-made bread? I like baking my own bread and do it quite often, yet to fill our family lunch boxes we still resort to professional baked bread. The main and maybe the only reason is that we can't seem to slice our own baked bread as thin as you like to fit in a lunchbox. We c...	You may find that an electric knife (not a full electric slicer) makes it much easier to slice bread thinly, as the back and forth action saws through cleanly
How to prevent meatballs from drying out when I substitute a lean meat? The meat in question that I use would be ground turkey, though this could apply for any leaner ground meat used to replace beef. This would also be more for recipes such as turkey burgers and meatballs, where the dryness is more of an issue since t...	I have a vegetable/fruit juicer and add the pulp to ground chicken meatballs and meatloaf because they tend to be dry without it.
What is the best way to store loose tea to maintain its freshness? This is the tea I use. Like Coffee needs to be stored in freezer, are there any storage restrictions for loose tea leaves also? <Q> Tea needs to be kept away from heat, light, air, and moisture. <S> Your container should not be plastic, because odors f...	The best way to store tea is at room temperature in an opaque, airtight container.
How to store a banana that was cut in half to preserve the other half? I can usually only eat about half of a banana, and usually when I get sick of it I just throw it away. In the past, I've seen bananas cut in half at hotels and other places that provide breakfast, etc, and thought maybe I could do the same - just cu...	You can buy plastic banana shaped plastic boxes (same as kids use for school) and these extend the life about the same whether refrigerated or not - by at least a day or two longer than cling film etc.
How heavy should a Chinese chef's knife be? What weight should a Chinese chef's knife be and for what purpose? All around, i.e. one knife for most cooking Slicing Chopping vegetables Meat without bones Chicken or fish with bones Chinese chef's knife is left-most in the picture below. <Q> A chinese style chef's ...	Many actual Chinese cooks use very large cleavers which are heavier than a typical western chefs knife
What conditions make xanthan thicken? I have used xanthan a few times, sometimes successfully, sometimes less so. The one thing I've noticed: it is certainly not enough to just stir it in until it is well dispersed. Sometimes it will not thicken no matter what I do, sometimes it will stay liquid for ages while I'm stir...	Besides the points made by derivative and Michael, I noticed that it helps to mix the xanthan gum first with some other dry powder and to hydrate it by mixing it at very high speeds. For using it with flours, I mix it first with corn starch.
What is the US equivalent of Golden Syrup (UK)? Having recently moved from UK to US, when making honeycomb, what should I use as a replacement for Golden Syrup? <Q> Honeycomb can be made with honey or molasses but the flavor will not be the same. <S> There isn't a US equivalent - we have molasses, but it's darker. <S> ...	make your own golden syrup by boiling sugar and water and add a little lemon juice to stop it crystalizing there are a few videos on youtube to show you how its made well easy hope this helps another brit now living in the usa

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.