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How can I make cookies without any sugar? I'd like to try making some sugar-free cookies, which means no refined or "natural" sugar (honey, came syrup, etc.). I'll be trying to use stevia instead. The obvious problem is that sugar is very important to cookies structurally, not to mention caramelization. Even if stev...	I have substituted Monk Fruit sweetener and it does work well, but it doesn't seem to be as sweet as sugar.
Closest thing to a donut I can drink coffee out of One joking characterization of a topologist is someone who can't tell their donut from their coffee mug. As a novelty, I would very much like a food I can drink coffee out of. Does this exist? If not, what could I do to make it? It doesn't have to be anything like a ...	I'd attack this by making a cup shaped pastry (or some kind of hard cookie dough in a cup shape) and then sealing the inside of it with high temperature chocolate .
What are the grey-black specks that appear when whipping cream in stainless steel bowl? When we whip cream by hand in a stainless steel bowl, with a metal whisk, small grey specks, ~0.5-1mm in size, appear in the cream. The specks are squishy and can easily be smeared out. See attached photos: Googling does not turn...	I'd try it with a balloon whisk rather than a spiral whisk, and see if that helps. I believe the whipped cream is collecting dust particles from the fridge, my first concern was that it was mold, but
I want to substitute liquid oil with a dry product I would like to know if there is a dry food product available that is a good substitute for vegetable oil or butter. I want to package dry mixes that I can take camping with me where hopefully all I would need is to add water to cook it. <Q> Bisquick is a dry product ...	There is a thing called powdered shortening or you can get powdered butter. You could make your own powder oil by adding some maltodextrin to the oil you want to powderize.
Long chilling of brioche dough? What benefit should I expect from longer chilling of brioche dough? My recipe calls for kneading, allowing the dough to rise until doubled, chilling (without deflating) for one hour, deflating, chilling another hour, deflating by business envelope folding twice, then chilling for at leas...	My understanding is that the longer rest time allows the gluten to develop more fully, while the chill will slow down the speed at which the yeast acts, resulting in a more elastic dough.
Crispier pizza crust. What surface to go for in a home oven? After having read most of serious eats' recommendations for better home oven pizzas, I still have a question regarding the surface to be used to achieve a better and crispier crust. I am on a budget an hesitating between a pizza crispier such as: Airbake-No...	To crisp my pizzas I bake them for several minutes simply on the bottom of the oven.
What is the use of UV LEDs in my fridge? I have a new fridge in which there is, apparently, some LEDs emitting UVs. I read on the internet that it kills bacteria and helps the food last longer. Does this really work? And what about the claim that it somehow preserves vitamins? <Q> Yes, the UV light will make your fruit...	Food should be in light proof containers if the UV light is very strong, or there will be some surface degradation For a domestic fridge, this is most likely a marketing gimmick, though it may help reduce odors etc.
Are special recipes needed to preserve using a pressure canner? I know that it's best practice to use tested and true recipes for water bath canning due to botulism risk, but is it necessary to find special recipes for use in a pressure canner? edit: What I mean is that, if I have a recipe for my grandma's chicken sou...	You still need to be sure that the recipe you are processing is suitable for pressure canning, and is being processed correctly , especially for lower acid foods where pressure canning is required.
How do I open a brand-new (plug-top) oval canister? Shockingly I can't find an answer to this anywhere I look online. I have an oval canister of cocoa that I received as a gift with no directions on how to open it. A can opener is not going to work here due to the shape. http://mcstevens.com/elvispeanutbuttebanana.as...	A screwdriver or butter knife could slip, and injure you or damage the can.
How long is too long to cook chicken? How long should I cook my chicken? I never get it right when I cook it so what's the right time? The very last time was three weeks ago and I completely forgot about it and it burned. <Q> Cooking chicken, like anything else, is not about time , but about outcome . <S> In the c...	How long to cook it depends on the total amount of meat, the size of pieces that it is in (anything from bite sizes pieces for a stir fry up to an entire chicken), and how you're cooking it - oven, saute pan, braising ...
How to prepare cockles for cooking? I collected some cockles from the beach today and would like to try cooking them tomorrow. In the meantime I have soaked the cockles in tap water and I have added some salt into it. I have not put them in the fridge. Is this the correct procedure? <Q> I'm familiar with the preparatio...	The method they always used was to to give them a good rinse in tap water, then leave them in a bucket full of tap water overnight and add some flour to it for them to feed on to help get rid of the grittiness.
How to add savor to a squash and grain mix? My friend and I have been making a sort of health mash for the past few weeks in large batches. The ingredients are something like: 1 sweet potato 1 butternut or acorn squash 1/2 cup dry quinoa 1/2 cup dry lentil 1/2 cup dry Job's Tears 1/2 cup dry millet 2 tbsp roas...	Adding aromatics will give you a lot more depth of flavor which can then be enhanced with salt and umami-enhancing compounds, and further brightened with acidity. I am 100% convinced the solution for you is: savoury miso paste.
Does placement of ingredients and condiments on a sandwich change the taste? When making a cold deli meat sandwich or a burger, does layering the solid ingredients and condiments in a different order change the taste or mouth-feel? If so, how and why? Are there reasons to prefer one order to another? <Q> Yes, it can ch...	The order of a sandwich helps one to remember how to construct it.
Is this coffee ratio calculation correct? On the Folgers website, it has a calculator. Place the number of 'cups' of coffee you desire and it tells you how much coffee to use and how much water to use. I put 8 cups, and it gives the following. 'For 8 servings of coffee use 8 tablespoons of ground coffee and 6 cups of...	In the end, you should adjust the ratio of coffee to water to suit your tastes and the particular roast.
What is the best way to store the whole wheat flour for daily usage? https://cooking.stackexchange.com/a/33892/6168 For longer storage, keep white flours in the refrigerator in an airtight container. All-purpose and bread flour will keep up to two years at 40 F in your refrigerator, according to the Wheat Foods Cou...	For short term storage, I use either the bag the flour comes in, or I transfer it to an airtight container, which I keep in a cupboard, not the fridge.
Powdered Goat Milk in Bread? A lot of my favorite bread recipes call for powdered milk (cow's milk). Particularly in some of the tangier breads, it would seem that goat's milk might be really tasty. Is there anything I should know before buying powdered goat's milk and using it in bread? It's spendy stuff, so an answer...	Goat milk is highly prized in baked goods and for those with digestive issues.
How do you make the green beans served at Din Tai Fung? Does anyone know how to make these? I'm pretty sure they are just blanched and fried (w/garlic), but I can't seem to get it right. <Q> I think the problem lies in that the beans are not water blanched, but rather oil blanched. <S> The technique is called "dry f...	Mince a couple of cloves of garlic, stir-fry the garlic for several seconds in a small amount of hot, almost smoking neutral oil (peanut oil would be a good choice), add the beans and stir-fry until hot.
Can I store bread dough overnight? I would like to bake bread as soon as I get up. Would it be possible to store bread dough overnight, perhaps in the fridge? For how long could I store it? Would it need to rise again next morning? <Q> Yes, it is possible, and in fact usually results in better bread, because the ye...	I had a recipe for bread dough that was even supposed to be stored in the fridge for up to a month for developing flavor.
Eating mangoes with skin intact I grew up in a family where we had mangoes with the skin intact in fruit salad. After I got married, I was exposed to the "fact" that "nobody" eats the skin of mangoes. It is true that I have never seen anyone else besides my childhood family eat mangoes, which would explain why I have...	Many people do not eat the skins of mango because it tastes bitter and has a tough, fibrous texture, but if you don't mind the texture and enjoy that taste, go ahead, enjoy :)
Why is the first hotcake always the worst? Every time I cook hotcakes, the first one is usually the worst one. It seems like it will take forever to cook and for the bubbles to show up at the surface. I initially thought it was the pan, that it was not hot enough, but I've even gone to the extreme of measuring the pa...	The first pancake may help to season the pan better.
Should I avoid meat broth when cooking for vegetarians? Yes, cuban rice and beans is usually cooked with meat... or at the very least with the broth of it. If I'm cooking for a vegetarian I don't know, should I avoid the meat broth? Is there anything vegetarian that would give an equivalent flavour? <Q> People choose t...	From a dietary perspective, meat is unsettling to the stomach of a long-time vegetarian, and quite possibly repulsive, and the fact that it's broth (and thus, perhaps, "not really meat") is not the kind of call you want to make on behalf of someone who defines their own dietary restriction.
Best vessel for frying I looking to do some basic oil frying in my house. I have a gas stove. What is the best vessel to use and why? I am mainly worried about spilling oil all over the place. I read an article from serious eats where they recommend using a basic 14 inch wok for the job since oil will not supposed...	A stainless steel pot which is deeper than the frypan or even wok works great.
Substituting honey for sugar in bread I want to make one of my favorite white bread sandwich loaves, but I'm out of sugar. What I do have is honey. How much honey should I use to replace 3 Tbs of granulated sugar? How much should I reduce the water in the recipe to compensate? <Q> I've never tried this in baking before...	If it's real honey, not adulterated with corn syrup or anything, then you can probably substitute it 1:1 for sugar-
Home made Rice Milk that's not slimy or chalky? I'm wondering if it's possible to make rice milk at home that's similar in texture/taste to Rice Dream rice milk. Most recipes online are really similar to each other, essentially being, blend some rice with some water, and (either after straining or not, and sweetening ...	Xanthan gum , for example, provides a slightly more viscous texture and is very effective at particle suspension , which would help keep the rice and fat emulsified.
What are "goes well with" recommendations based on? I heard a lot about what food goes well with some sauce or drink. Why does someone say that? Based on what? Do they only try those foods together or is there any sort of property on the food that indicates what it goes well with? <Q> This question is very broad, but y...	They say this because it is statistically very likely that, when a person with the same cultural background as the sayer eats the combination, that person will like what they eat. Some foods have more flavor than others and can stand up to a strongly flavoured sauce or drink.
How to prepare dried tortellini? I bought some tortellini with meat at a local mall. The problem is I didn't buy prepackaged, but just some 200g out of a big bin, at a stand where you just load as much as you need, and get the barcode with the right weight printed - so the simple "follow directions on the package" (as...	I've found, with dried tortellini or ravioli (the sort dried shelf-stable, not fresh or frozen pastas) that it's best to soak first before cooking, just let it sit in water for maybe for an hour or two (or even overnight, it doesn't hurt the pasta).
Can I use Cheddar cheese for pizza? I know that most of the time Mozzarella cheese is used for pizza and often in combinations with other cheeses including cheddar. I have noticed in quite a few things I cook like sandwiches, quesadillas and such that both mozzarella and cheddar are very stringy when melted which is ...	The problem you may face is that cheddar usually does not melt as well as Mozzarella.
Is there a difference between paneer butter masala, matar paneer, malai kofta gravy? It seems to me that although you can find different recipes for each of the dishes described above, the gravy is basically the same, with the only difference for example between paneer butter masala and matar paneer is that matar panee...	Paneer butter masala, malai kofta gravy and matar paneer are part of the North Indian cuisine where the base is mostly the same with some minor variations (like excluding cumin seeds). Both three have some differences,they are not same in taste, texture and appearance.
Is it normal for flames to come up through the slots on each side of the bottom of the oven? Is it normal for flames to come up through the slots on each side of the bottom of the oven? They only come up when the burner is on. If not what do I do about it? <Q> If you mean 'in the oven itself, some flames are visible be...	Depends on the design of the oven, but yes, this can be normal.
Is soy milk in America similar to the type in East Asia? Finding soy milk in the States isn't very difficult - it's generally stocked in supermarkets and used as an alternative to dairy. However, I'm not sure if the flavour of typical American soy milk (even the "unsweetened" variety) is sufficiently similar in taste t...	East Asian soy milk and American soy milk taste very different, and not just because of added ingredients like sugar and emulsifiers.
How to get spongy slightly chewy pancakes? One of my favorite restaurants makes these amazing pancakes that are wide (12+ inches), pretty thin (1 cm?, fairly spongy/chewy and fried crispy on the outside edges. I'm wondering what steps one must take in order to create batter that produces a spongy/stretchy product? ...	With quick-breads you often want delicate crumb; over-mixing will give you more gluten development (assuming wheat or other gluten-containing flour). Let your batter rest longer.
How do I sautee tomatoes without them being juicy? I sautee them in olive oil and salt and they turn out great except for the fact that they are too juicy. If I could just get the juice out, they would be perfect. I had some tomato basil pasta the other day at a restaurant and the sauteed tomatoes were done just right...	In addition to what's already been mentioned, try salting or brining them (any kind of tomato), before draining them.
Use of ground beef in Chinese food I rarely see ground beef used in many Chinese or American Chinese food recipes. Is there just a small number of uses for ground beef in the Chinese kitchen? <Q> Ground beef does not work well in any traditional stir-fry or soupy dish, though there are probably one or two that actually...	Ground beef is particularly good in egg rolls or dumplings.
Adding salt to the oil making potato chips As a follow-up question , reading this recipe the question comes to mind is that what happens if I add salt to the oil instead of sprinkling salt on chips after they're removed from the oil? Sprinkling salt on chips would make them too salty or not-as-salty-as-desired, so I ...	And no, salt in oil might help dehydrate the food a little quicker, but could also create new problems (spoiling the oil, creating water pockets and splattering...)
What is a good substitute for oyster sauce (for someone with a shellfish allergy)? I've recently developed a shellfish allergy, and I'm not sure what the best substitute for oyster sauce would be. I've read that the flavor of it is not really easily substitutable. What is the best way to substitute the flavor without ...	If you go to a specialty Asian food store, you might actually find a product called "vegetarian oyster sauce", which is pretty much the same thing.
How to cleanly slice hard-boiled eggs? After some furious brainstorming in The Frying Pan , I recently prepared some hors d'oeuvres for a group of friends. These snacks were meant to include a thinly sliced boiled egg element. Unfortunately I found that I did not have a technique that reliably produced egg slices at...	Just get the egg slicer.
Is there an alternative to spreading flour when rolling the dough? Today, when I was rolling the dough for my Podpłomyk , I noticed that I actually need to use quite a lot of flour to prevent the dough from sticking to the rolling pin and the board. Is there a way around that, for example some substitute for flour tha...	Traditionally one could use a rolling pin cover and pastry cloth that have been floured or dusted with powdered starch like cornstarch. You could use bisquick or something similar in a pinch, though that may have consequences.
What does one use a saw for? In the 1939 illustrated book Madeline is a kitchen scene. On the counter are plates (or bowls), a colander, a ladle, a saucepan, a large knife — and a hand saw . Is a hand saw a kitchen implement? If so, what's it for? <Q> Any Kitchen I worked in –that does a bit of butchering– has one ...	It's for sawing bones.
Is yogurt plus milk considered buttermilk? I've read somewhere (it was a vanilla cake recipe, IIRC) that 3/4 cup yogurt plus 1/4 milk is buttermilk. A recipe ( buttermilk biscuits ) calls for buttermilk and I'd like to know if I can use this formula to make buttermilk. <Q> Technically, this is not precisely buttermilk,...	So, technically these are distinct, but if you use milk to thin out yogurt, you're producing a beverage that (like buttermilk) contains lactic acid, producing that distinctive tangy flavor, and which (like buttermilk) is somewhat thicker than milk.
What's a good substitute for onion for someone with an onion allergy? I am an allium lover with a strong allergy to all alliums. It is technically a sensitivity, as it isn't an instant reaction, but spending an hour in the bathroom because of one stray piece of red onion warrants a scarier word then "sensitivity". For ...	Green peppers work well with making your own spaghetti sauce.
Pots and Pans in the dishwasher Settle a longstanding feud in our household for me: is it safe to put pots and pans in the dishwasher? Assume we have both stainless steel and various non-stick pans. Assume we have frypans, sauce-pots, and larger pots that would conceivably fit, but we're not talking about cast iron pa...	In my experience with non-stick pans, they will wear out from normal use before the dishwasher will wear them out.
Is cooking beans or any other food in metal cans safe? Occasionally, I go camping and cook beans over a fire inside of the [what I am assuming is tin] can it comes packaged in (after opening the lid). Does heating the metal can release any chemicals in the food? Is it safe? I usually have the top of the can open ...	Steel cans might release trace amounts of chromium and nickel when heated but aluminum leaches much more easily, according to Scientific American Magazine .
Where and how do I keep the extra buttermilk biscuits? I wrapped some buttermilk biscuits in a kitchen towel and kept them in the pantry (they were baked two days ago) but now they dried out and turned to some teeth-breaking biscuits! Where and how should I have kept the extra fresh? <Q> Biscuits are notorious for that...	Another option is to make your biscuits in advance, freeze the unbaked dough, then when you want them, only bake as many as you plan on eating.
Can home-made mozzarella be made in small batches (quart of milk instead of gallon)? I've spotted a couple of articles ( http://www.thekitchn.com/how-to-make-homemade-mozzarella-cooking-lessons-from-the-kitchn-174355 , http://www.simplebites.net/the-best-party-trick-ever-how-to-make-thirty-minute-mozzarella/ )about m...	You do need to be quite accurate with proportions if you were to try this in smaller quantities; the rennet and acid interact to cause the milk to curdle and produce the final texture.
How does aging affect Gouda cheese? I'm particularly interested in how aged Gouda will melt compared to young Gouda, but I'm interested in what happens to its flavor as well. I live in the US and have never actually tasted aged Gouda. The Gouda I know is young, soft, very smooth, and melts beautifully. It's almost li...	Beemster Classic Aged is like a firmer, creamy, sweet, slightly sharp, nutty version of regular gouda.
Using whole wheat flour instead of all-purpose and semolina I want to make pasta at some point and I am wondering if I could use all whole wheat flour instead of a blend of all-purpose and semolina flour. I know the taste will be a little different, but can I use only whole wheat flour instead of AP and semolina for pa...	If you search for "whole wheat pasta recipe" you will find many recipes that include whole wheat and another flour.
How do I leave fried eggs intact? Note: I looked through to see if there were any similar questions, but it appears that most of them were about eggs done over easy. I like having my fried eggs over hard. Unfortunately, it seems that I am incredibly bad at producing a final result that is in one piece. What usually ha...	Pro trick: before you plate the eggs, use a paper towel to wipe any extra butter out of the pan, then just tilt the eggs out of the pan onto the plate, that makes for a tidy presentation.
Adding/substituting non-flour ingredients in bread I have a basic bread recipe that works well in my automatic breadmaker. The recipe is: 1 & 7/8 cup water 5 cups whole wheat flour 3 tbsp sugar 2 tbsp dry milk 2 tsp salt 4 tbsp vital wheat gluten 2 tbsp butter 2 tsp active dry yeast I'd like to make variatio...	You'd want to replace some of the flour with corn meal and perhaps a bit more vital wheat gluten.
Cheese from UHT Milk I live in a town where fresh or whole milk is not readily available.I was wondering if I could make cheese from UHT Milk.If so, what kind of cheese and what method I should use?Or rather, Should I? <Q> You can use UHT milk in cheeses that don't contain rennet, basically cheeses that are formed by a...	Opinions differ on whether UHT milk can make good cheese of this type, but it's clear that you can achieve cheese.
How to make bread mould resistant? With the bread I bake, they become mouldy within two weeks. With the bread I bought from the supermarket, usually whole wheat, I would have the loaf gradually consumed and by the 6th week, it would still not turn mouldy. What did they put into the bread that makes it mould-resistant...	Raisin Juice Concentrate Raisin juice concentrate has been shown to be effective at retarding mold and bacteria growth in bread. Vinegar Works by adding Acetic acid. There are many "natural" or "clean label" ingredients that work as mold inhibitors.
What are recommendable coffee roast types for Aeropress? Many tutorials on brewing coffee with the aeropress cover the optimal water temperature, water volume/weight, grind, for making a decent cup of coffee. What none of them seem to cover is what type of roast is recommendable (dark roast/light roast) or what coffe...	To answer my own question a bit, one recommendable combination seems to be a medium-dark Espresso roast as fine ground powder, and then to brew for a short time. To the get right extraction, a balance of pressure, grind size, and dosage is required.
What to do with soggy mushy potato chips? We had crispy potato chips (not french fries) made by a catering service. They arrived already a bit on the soft side, and on the next day they are quite soft and mushy. I don't like wasting food, so I am looking for ideas on how to turn them into a meal. My first idea is to b...	If they're British-style chips (which Americans call "French fries"), you could just refry them; they should crisp right back up.
Oops! Too much hot pepper. Now what? In my home, we're not very fond of capsaicin, and I put too much crushed red pepper ( the dry spice , bloomed) into a vegetable soup [1] . What can I do to remedy the soup? (Obviously, I can cook another pot of soup and combine them, but I'd rather not. Any other remedies?) [1] T...	Sweet - pre-roasted carrots or butternut squash (I find roasting enhances the sweetness)Acidic - pan roasted cherry tomatoes till they burst a bit (mmmmm, in a light oil, with perhaps a bit of white wine and shallots :) ).
Off taste from refrigerating cheese? Every time we get a extra large block of cheese, by the time we get to the end of the brick, what's left gets an off taste, from being in the refrigerator so long after opening the package. The price per pound is much more economical for the large blocks of cheese, so if it's possib...	An even better method is to designate a large tupperware container as your cheese home, where all of your cheese pieces can live. If you are already packing it airtight, try packing it in permeable packaging.
Fatty liquid vs non fatty liquid in dough I have been making bread at home over the past month or two using a simple 4 ingredient recipe with 60 - 75% hydration and have become familiar with the soft, light consistency of the dough when the gluten is fully developed. The other day I tried an enriched dough for the fir...	The reason that your enriched bread handled completely different than your initial bread is because eggs, sugar, and oil all inhibit the formation of gluten. Enriched bread doughs can be very light, a classic example is brioche .
What material wok did I get while thrifting today? I asked all 4 employees but nobody could tell me.It is heavy, and it doesn't look like the same material as my cast iron pan. A magnet sticks to it. There are no markings on it at all. I think the red handles are silicone. It is smooth and dark grey on the outside...	My guess is carbon steel .
How do I clean my cast iron grill pan? I'm recently the proud new owner of what I appears to be a Le Creuset "Skinny Grill" which is an enameled cast iron grill pan. I fairly new to cast iron but I'm accustomed to the no-soap cleanup and maintaining a season. This pan, however, is making me crazy. The little ridges ma...	Use soap ( yes soap ) and a plastic stiff bristle brush. https://lifehacker.com/go-ahead-and-use-soap-to-clean-your-cast-iron-pan-1658416503 But a scraper that wears to exactly fit the groves of wood works best for me.
Can I use Basmati Rice for fried rice? I have some left over boiled Basmati Rice in the fridge and I was wondering if anyone has ever used it to make Chinese Fried Rice given that the recipes generally call for Jasmin rice? Does it have huge flavor differences or should it be ok given that other Asian flavors like So...	The nutty Basmati flavor works beautifully however you choose to season fried rice.
Can I make meringues with commercial egg whites? I want to make a bunch of meringue cookies, but I don't want to waste a bunch of eggs. If I buy something like Egg Beaters Whites , would that work? <Q> Egg-whites in a carton are usually pasteurized. <S> Pasteurized eggs are not great for meringue because the heat from...	With a lot of whipping (and more cream of tartar or other stabilizers) pasteurized egg whites (whether from pasteurized eggs or from cartons) can make meringue though it most likely won't be as stiff as those from non-pasteurized eggs.
How do they Prepare Steak so fast in Restaurants? I've been wondering how restaurants are able to serve food so fast. How are they able to serve thick steaks in 20 - 30 minutes? Here's the process that I know of: Bring the steak to room temperature (20 minutes) Pan sear it for around 2.5 minutes on each side Put ...	So skills, equipment and a good sense of timing all contribute to make cooking steaks in a restaurant kitchen much faster then in a domestic environment.
traditional italian pasta: with or without eggs? I read that in the north of Italy they would use eggs in their recipes (the recipe to make the pasta itself). Is it an actual tradition or is it just a recent trend? I always thought that the pasta was something simple, made with the heart, durum semolina and water. <Q> ...	Although nowadays both are ubiquitous in Italy (and abroad), dried pasta and fresh egg pasta are traditionally associated with different regions of Italy.
How much is a cup of graham cracker crumbs in crackers and weight? I have a recipe that calls for one cup of graham cracker crumbs. How many crackers am I going to need to crush? I'm having trouble finding an answer partly because different people consider a "cracker" to be of various sizes. I would consider a crac...	10 graham crackers equals 1 and 1/2 cups so about 7 or 8 should equal 1 cup. One of the inner packages from your 14.4oz box should be plenty (there are probably three packages with 9 in each, or 4.8oz). 12 crackers = 1.5 cups I've seen recipes ranging from 9 to 12 crackers (and checked ten or so when writing this), but...
Raw milk curdling in microwave Why is it that every time I try to heat raw milk in a microwave it curdles and becomes like ricotta after a few seconds? <Q> The problem you are facing is that your microwave temperature is too high and boils your milk too rapidly. <S> Milk shouldn't be boiled too rapidly and doing this c...	The microwave does not heat food evenly and boils the milk too fast. Check the temperature/heat rating that you are setting on the microwave.
Deconstructed food; simple, complex or both? This question was asked on English Language & Usage and deconstructed food is a term I'd never heard before. One answer is that it is simply the constituent parts of a dish laid out separately on a plate allowing the consumer to reconstruct the dish manually as they eat ...	Deconstruction is often seen being done by chefs, where lavish attention has been paid on each element, so when deconstructed food is seen it is often "improved" as you say.
Is ground upper turkey thighs the same as regular ground turkey? I usually buy ground turkey at costco, which is labeled ground turkey. However, I asked the local butcher for ground turkey today and when I arrived home, the meat label said "ground upper turkey thighs". Is it the same thing as regular ground turkey? (I...	"Ground Turkey" can be made of any part of the turkey; it's basically a mystery whether it's light or dark meat.
What is the difference between a spring roll and an egg roll? The final challenge for a recent "Master Chef" was to make spring rolls. It seemed to me that they were really making egg rolls, like I've seen at any restaurant I've ever been to -- Chinese, Vietnamese, Thai, etc. What is the difference between a spring ro...	If you're talking about American-"Chinese" cuisine, there may be a different distinction: Vietnamese spring rolls are always wrapped in rice paper, and are commonly sold as just plain "Spring Rolls", whereas "Egg Roll" is more common for the Chinese-style roll made with an egg-based batter (pictured in setek's answer)....
How do I save curry with too much cumin? I think I may have added too much cumin in my curry sauce last night and it has this dry seasoning taste in every bite. It may have soaked into the veggies as well... Is there a way to save the curry that is left? An ingredient or something to balance it out? <Q> If you have a ...	One thing that has worked for me before in similar cases is adding some yogurt or a dab of cream and cooking it for a bit. : Add pepper,crushed garlic and cook in a low flame and make ur sauce thick.
What's the difference between a flauta and a taquito? At one of my favourite local Mexican haunts they list Flautas and Taquitos as separate meals.One day, they were out of flautas and the waiter suggested I get taquitos as they are "the same". They definitely tasted similar, but why are they listed as separate entiti...	If I remember correctly, flautas are made with a softer flour tortilla while taquitos are made with a harder corn tortilla. They are both very similar but regardless of what you call them, they're delicious!
Milk substitute for ice cream and others I'm thinking of reducing my dairy intake. For ice cream, I'm thinking of using a milk substitute and wondering what works well. I'm thinking of: starch sources for a "roux" like concoction: potato: flour / starch rice flour / starch corn starch chuffa Possible thickener /...	Ciao Bella has an excellent 'coconut sorbet', that had the creamy quality of ice cream, without any actual dairy.
Options for non-stick frying pans - not using teflon Just for everyday things - frying eggs, making pancakes, steaks, bacon. Also, what is temperature reached by such frying. Teflon decomposes at 250c - does normal home use ever get near such temperatures ? <Q> Cast iron or carbon steel. <S> Both require seasoning wit...	You generally don't want to be cooking eggs or pancakes at 250°C, so Teflon is fine for this purpose The other thing you can consider are cast iron pans.
Baking bread - stainless steel or potless? I am an absolute newbie to baking bread. Just started baking veggies recently.Before I buy any baking pot, I would like to ask a few questions about bread baking.Is it always better to have a baking pot of cast iron (or the materials specific for baking)?In the bakeries and al...	Pans and tins (and rarely pots) are used to give bread a specific shape, without one the dough will simply spread out.
Is it OK to reheat hash browns the next morning? Hash browns are delicious and delectable, but I do not have time to cook them every morning. I was wondering if it was OK to cook hash browns tonight and them eat them cold or reheat them in the microwave for 10 seconds the next morning? Will I have to keep them in the f...	If you eat them cold they'll be, well, cold.
Thinned yogurt instead of milk A tortilla bread recipe calls for 3/4 cup milk, is it okay to use yogurt which is thinned by water? Flour 2 cups Baking powder 1 and 1/2 tsp Salt 1/2 tsp Oil 2 tbsp Warm milk 3/4 cup Many other recipes call for water instead, but I believe milk makes the bread softer and...	Yes, you should be fine using thinned yoghurt.
How did people make bread before sugar was 'discovered' Modern recipes (as far as I know) for bread includes sugar. Sugar gives the yeast a food source, which supports it growth and allows yeast to give bread many of its qualities. It hit me the other day that sugar (produced from sugar cane) is a relatively new comm...	On a sidenote, as other answers mention, basic bread dough does not call for sugar in the recipe.
How do I make black rice turn out better in a rice cooker? There appears to be little to no info out there specifically regarding black rice and rice cookers. My rice cooker manual says nothing about it. The article on wikihow, " 3 Ways to Prepare Black Rice ", does mention that black rice "does not cook well in a rice...	I have had the best luck with black rice by rinsing it thoroughly several times and then soaking it for at least a couple of hours before rinsing it again , then cooking it.
How to cook rice & chicken simultaneously? I've been eating a lot of brown rice + chicken breast lately, and they both seem to have the same process for cooking (heat for 25-30 minutes). Therefore it seems I might be able to get away with putting them both in the same pot. I remember my mother used to do something li...	There are many dishes where chicken and rice are cooked mixed together in the same pot.
Should I use a base to offset the sour in overripe sourdough starter? My starter is active and mature, but sometimes I don't have time to check and feed it at its optimal activity for my preferred sour (very slight). This means by the time I get to feeding it, it's getting too sour. I don't like to discard (ie 'remov...	Baking soda can be added to bread that uses a starter in order to get a faster rise, and it will slightly offset the sourness.
What is the spicy kick in "Kraft Tangy Spaghetti" box meal? So, since I've lived at home, there has been a boxed spaghetti mix that has always been especially good to me. The thing I like about it is a subtle heat of some kind of pepper or spice. I've tried recreating it but have never even came close. I would love to ...	I've never heard of this product, but I'd be surprised if it wasn't simply crushed red chili pepper flakes and/or black pepper.
How can I make parmesan spreadable? I can't get enough of parmesan cheese. I often find myself taking pieces off of the block, or shredding it just to dump it straight into my mouth. I always wished there was some way to somehow dissolve it into a cream that I can spread in a piece of bread or a cracker. I've tried me...	The basic process is to make a paste-like substance out of your cheese and some condensed milk in the food processor.
Quick and Easy Beef Stew and Dumplings I want to combine two off the shelf products with existing recipes into a single off the shelf heat and eat ready to go meal. Dinty Moore Beef Stew & Dumplings Pillsbury Slow-Cooked Chicken and Dumplings Both recipes call for the addition of water, but if I am combining the can...	The Dinty Moore recipe adds water to thin the stew so the dumplings will boil properly.
Gumbo base tastes burnt, but the final product does not I made a gumbo on Sunday. First I made the roux, using equal parts flour and oil, high heat, constant stirring. I ended up with a beautiful dark brown roux. At no point did it stick to the pan, at no point did I see black flakes rise to the top. I took it off the ...	You can't burn roux and get anything near tasting good - burnt is burnt.
How to replace Bouillon cubes without making them on my own As far as I noticed the Combination consisting of Bouillon Cube, Wine and spices can make up a good basis for many vegetarian dishes, for instance with Pasta or Rice. I am using a particular sort of Bouillon Cube and without using it I cannot reproduce the t...	If your dish doesn't have much in the way of onions or herbs (common stock ingredients), then saute some onions at the start and add some herbs at the end to substitute. The packaging for your favourite bouillon cubes should have a list of ingredients that will give you a place to start.
Why to remove skin and seeds of tomatoes when we puree them? I tried a couple of recipes which demanded tomato puree which was eventually cooked as part of the gravy. The gravy turned sour even after cooking it covered for more than 15 minutes. Is that because I didn't get rid of the skin and the seeds? Is that why the...	To get rid of the seeds, I would suggest cutting the top and bottom off of the tomato.
Where to store my propane torch? Yesterday, I began using a propane torch (which I won in a raffle; Yay!) for browning the tops of foods. My quandary is: where do I store the torch? The instructions say not to store it in your living space, and not to store it in a place which will get overly hot. That rules out the ca...	Personally, I keep my propane tanks under a table on my deck, so they've got lots of airflow, but they're out of direct sun and weather.
Potatoes in bread? How to estimate potatoes needed? Just found out that adding potato to a bread recipe can make it softer and more moist. I'd like to experiment with this. If I were following a recipe that didn't include potatoes, how could I modify it to include potatoes? Do the potatoes need to be a certain percenta...	If using flakes, don't go crazy - use (no more than) about enough flakes to make about as much mashed potatoes as the amount of liquid you are using.
Utensil to thaw meat A very long time ago, I was at a friend's house where her father took out this piece of ribbed metal from the cupboard. It was a dark piece of metal about the size of an adult hand. It had grooves on one side, and was smooth/flat on the other. He asked me to touch it and it felt cold to my touch....	There's nothing magic about it, it's simply a piece of metal that has high thermal conductivity. You can still buy it, it is called The Miracle Thaw .
How is "nacho sliced" jalapeño different from regular sliced? I noticed that my grocery store sells jalapeño that is "nacho sliced". How is this different (if at all) than just normal "sliced"? I do understand that the product on the right is labeled "no heat", and that is a significant difference between these produ...	As near as I can determine, "nacho sliced" is simply a marketing term for such pre-sliced, pickled jalapeno peppers.
Where to get precise recipies? I'm currently trying to learn how to cook and my main problem are the lack of precise recipes. Most of them tell you what to do in very abstract steps but lack a way of verifying if what you do is right. For example: When cooking polenta you have to mix the corn semolina into water. If y...	i've found that the best recipes come from cookbooks, which often have explanations and tips for many of their recipes.
Why can't this ice cream scoop go in the dishwasher? I have an ice cream scoop that is labeled with something like: Do not immerse in water hotter than 140 °F / 60 °C. Do not wash this item in the dishwasher. What is the real reason for these warnings? I have found mentions of things like: Hot water will "dry o...	The reason you can’t put it through the dishwasher is actually because of the aluminum body, which is apparently “due to the caustic material in the dish detergent that will oxidize/tarnish the aluminum. With a good cleaning the shine can be restored.
Ways to Store Carrots for more days I recently brought a whole 2KG bag of carrots. They seemed fine the day I brought, but eventually, the skin of the carrot evolved to a black layer. However, when I peeled them off, the carrot looks perfectly fine. Is it good to continue using these carrots ? Are there any precautions...	Store them in refrigerator in a plastic box each layer separeted by the next one with kitchen paper to prevent moisture (5days nice and perfect without problem) Regarding using the carrots, I would be reluctant without knowing with certainty what the black is and probably would not use them. If you buy carrot bundles f...
Can I freeze tzatziki sauce? I've got a bunch of cucumbers from my CSA and one can only make so many pickles in a season :) Can we prepare a large batch of tzatziki sauce and freeze it to use later? Cucumbers have a lot of water, so I'm not sure it'll turn out well. Anything we can do to make it turn out better? (You ...	My advice would be, try to puree your cucumbers really finely for sauce that you intend to freeze, to minimize any change in texture.
How to prevent fat splashes when I fry a burger? The question How do you grill a perfect burger? tells me the best solution is to fry not grill, but I find frying makes such a mess I spend ages cleaning up afterwards. So I grill burgers using my oven grill, but I think the temperature of my oven grill isn't high eno...	Dutch ovens are great at reducing the splatter from frying.
Can I substitute green cardamon for black cardamon in curry? There is a curry recipe I am following right now and it says i need black cardamon. I live in an area that is a little difficult to buy all the indian spices. My local market only sell ground cardamon (I don't know what colour) and green cardamon. If you ar...	There is quite a difference in the tastes of black vs. green cardamom.
How can I keep fruit salad fresh longer I eat every morning fresh fruit, so every morning I peel and cut it.What can I do to prepare a big bowl and the fruit will stay fresh for a few days and which fruits are best to keep. <Q> There is actually no way to keep fruit salads fresh for days, but at least you can make frui...	I know they say fresh pineapple is better for you, but when I make my fruit salad, which I do everyday and keep for 2-3 days, I open a large can of pineapple chunks in juice, pour into a container, add my apples and oranges, put the lid on, give a little shake to coat my fruit and just use when I want.
How to make more than one good cup of coffee with a moka pot? I have a moka pot I'm really happy with the coffee from this. However, after I've poured the first cup out, if I leave the heat on (however low), the coffee gets a metallic taste to it. If I turn the heat off then it goes cold. So, my questions are: is ...	You should also note that coffee can burn from the residual heat in the pot, and you should keep an eye on your temperatures. The pot - Try rinsing out the pot with spirit vinegar followed by water and bicarbonate.
Why does my pan always splatter when I make chicken breasts? I've been cooking for myself since summer started and have been pan-frying a lot of chicken breasts in Sunflower oil. They taste great, but from about halfway through, there's a TON of splattering. Even with the splatter shield it makes a mess of the stove. ...	Personally, I've had good results putting chicken breasts in the oven.
Is there a difference between tepid water and lukewarm water? Is there a difference between tepid water and lukewarm water? Are the terms interchangeable? <Q> The terms are interchangeable. <A> There is no difference, thus the terms are interchangeable. <S> Luke warm water is also considered in the same temperature r...	Tepid water consists of two parts cold water and one part boiling water, which renders a temperature of about 40 degrees Celsius, which is round about 105 degrees Fahrenheit. In practical terms -- ie in recipes -- they're interchangeable.
How to extend the freshness of salsa? I often make salsa containing tomato, onion, garlic salt, green pepper, red pepper, lemon, and salt. I store it in a Glasslock container in the refrigerator. By the second day, the taste is still reasonable. By the third day, though it starts to get a strange smell and has a strang...	Many recipes for salsa (including my own) include vinegar; add as much as you can without negatively affecting the flavor.
How to choose a pan for making caramel? Is there any noticeable difference in taste and texture when making caramel on a non-stick pan versus a normal pan? I have seen a few cooks making caramel on a stainless steel saucepan and others on black frying pans most probably non-stick. But, is there a difference? Surely, ...	I wouldn't make caramel in a non-stick pan because the high temperatures ruin the non-stick coating and can release toxins into the food. You also need the correct size pan.
Are there similar scales like the Scoville scale? Are there any scales that have been applied to any of the five basic tastes or other types of food sensations that have been quantified based on their affect on people, similar to the Scoville scale? Sure you could say that people's experience of something like swe...	There is a scale known as the pyruvate scale that measures the pungency of onions and garlic

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