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How to put stuff inside baked sandwich and bread? I would like to cook some rolls or bread with the condiments already inside. The condiments that I like range include tomatoes, olives, sliced ham, and bacon. Notice that I mentioned acidic and fatty foods. Can these ingredients derail the development of the dough, part...	If you pre-cook your bacon or pepperoni before you mix the other ingredients you can add some of the rendered fat to the mix so that the flavor permeates the bread, just reduce the amount of butter or oil called for in your original recipe.
Can raw soured milk be used to make cheese I have 10 liters of raw cow milk and my fridge has stopped working for last 12 hours. Basically the milk has soured or spoiled, but I'm not sure. There are small culture particles in the milk and it smells a little sour. What can I use this for now? Can I still make cheese, sa...	While soured milk is perfectly edible, spoiled milk can be toxic!
What are these called in english? I'm looking for the names of "Rollfondant" and "Modellierfondant" in english. I'm new to the métier but as far as I can tell, Rollfondant is used to cover a whole cake, while Modellierfondant is used for modelling small figures to put on the cake. Thanks! <Q> Wikipedia differentiates...	" Rollfondant " is "Rolled Fondant" or simply "Fondant" I can't say for certain, but I suspect that " Modellierfondant " is also called "Fondant", but a different consistency (and we don't differentiate in English) ...
How can I prevent a thick layer of tikka marinade on my chicken? I make chicken tikka on and off and I normally marinade the meat for over 24 hours every time I do it. I notice that, after grilling the chicken it still has a cake-like coating. I have noticed this regardless of whether I use yogurt in my marinade or not...	Use a higher chicken-to-marinade ratio, so a small amount of chicken isn't sitting in masses of marinade.
Is oven an important factor in getting great baking results? I bake almost everyday, sometimes I am very happy with my baking results and sometimes I am not and when I don't like it, I think it's me as a beginner, I might have done something wrong or not quite right. After 15/16 months of baking at home, I feel like so...	Start by checking your oven temperature.
How to make a beef or vegetable broth more dense? The broth tends to be very low in density, it's basically water with a flavour, and I would like to make it a little bit more smooth and dense like a good pasta sauce; nothing like gelatin or something that will generate blocks or blobs, just a more dense preparation th...	You can either work with some roux or you can make some dry mash potato. I highly recommend making stocks with a pressure cooker. Gums (the compounds often used to give non-dairy milks their creamier qualities) can also work.
When is MSG suitable and when is it not? Does adding msg to any recipe or dish always make it taste better? It doesn't seem to have much of a taste on its own. EDIT I'm not asking HOW it makes things taste better, I'm asking which dishes it would work well with, and which dishes it won't. Apologies for the misunderstan...	MSG improves the savoriness, therefore it can be used in savory dishes in general.
Oolong leaves not unfurling I just ordered some new loose leaf oolong , and I've noticed that the leaves don't unfurl all that much--even after two or three steeps. I've noticed with past oolongs that the leaves open up nice and big, but not really with this one. It still makes amazing tea, but I'm wondering if I'm mi...	for chinese teas its important that your water is boiling hot as you pour it in otherwise the leaves wont unfurl.
How should I clean my metal mesh tea strainer? I have one of these teeli tea strainers , and it's wonderful. It's a very fine metal mesh basket with plastic frame. I've had it for perhaps 10+ years and it's still working well after brewing thousands of cups of tea. The Problem: However, it seems that the metal mesh i...	caustic soda lye is very harmful to human skin when at full strength, let it soak for half an hour then hold container with filter under running tap and dilute all the caustic solution away drain and rinse with vinegar to neutralize any caustic that is left over on the strainer then rinse with water again
About 'sharpening"; do you PUSH OR PULL the blade across the stone? Do you PUSH or PULL the blade across the stone?? <Q> Depends on the stone. <S> If it's a countertop wetstone , then you want to angle the blade slightly, while you pull and slide outwards. <S> You never want a purely straight pull. <S> If it's a h...	Definition: 'push' means the edge moves such that it would cut into the stone if it were angled more. 'pull' means the edge moves such that it can never cut into the stone and the ground off residues are left behind on the stone. My experience is that it doesn't matter.
Where can I find food-grade beeswax to make Canelé? I am looking for food-grade beeswax to make Canelé. On Amazon, all I can seem to find is "cosmetic grade" which is not necessarily meant for food usage. <Q> @Adisak I was able to find one source , although there may be many more. <S> I also found food grade para...	In the event that you don't know any beekeepers, try the bulk section at a health food store or coop.
How long can a pitcher of tap water be left out, and still be drinkable? My parents say that flies can lay eggs in the water (we do have flies occassionally buzzing around in our apartment). Is this true? If so, what is the longest time that a pitcher of tap water could be left sitting on a table untouched, and still b...	When it comes to storing water for long periods, the answer is “Yes,” I don't know how long tap water needs before it becomes dangerous, normally you shouldn't keep it out more than a few days.
Why is my stevia-sweetened fresh whipped cream bitter? I just used my iSi whipped cream maker for the first time. I cleaned it thoroughly. Then, I used a half pint of unpasteurized heavy cream (just bought yesterday with expiration 6 days away), and a few squirts of liquid Stevia. It came out super bitter. There do...	The cause of unexpected bitterness is more likely the additives than the stevia outright, as always one is purchasing something more than pure extract of stevia.
What is the inside texture of a Japanese croquette? I made croquettes the other day using http://www.japanesecooking101.com/potato-korokke-recipe/ recipebut it was really dry inside. I'm not sure where I made the mistake. Is it expected to be dry or if it is supposed to be moist, How do I make it moist? <Q> There are...	Croquettes should essentially have the texture of mashed potato inside. My mother's were sometimes dry, sometimes what you'd expect mashed potatoes and mince to be like; it was often a way of using up leftover meat and veggies in our house.
Cookies are too sweet I made chocolate chip cookies and added too much brown sugar. The cookies are too sweet. I've used real butter and real chocolate chips. Does anyone have any ideas? <Q> You might be able to overcome the sweetness by adding a tart glaze to the cookies (lemon or lime), but I don't know how well that...	Try "frosting" the cookies with plain (unsweetened) peanut butter -- it will offset the sweetness and be delicious!
Would it be a bad idea to electroplate a knife? I'm curious, I haven't seen any electroplated kitchen knives before so I'm not sure if they exist. And if not, why? <Q> Pictured below is the Ginsu Shoku Series Anodized Cutlery. <S> But this sort of thing is largely gimmicky, the kind of thing you see on knives at rov...	Most kitchen knives will be made of some grade of Stainless steel, so electroplating would be mostly redundant except for the aesthetic value.
How to prevent dry chicken in soup? I made chicken and vegetable soup the other day using standard ingredients (small cubes of chicken breasts, onions, carrots, celery, leeks, garlic, and stock). I sauteed the veggies in butter and olive oil for a few minutes, then added the chicken until it was no longer pink. I then ...	Don't BOIL , only ever a slow gentle simmer - Not just Chicken all Meat.
Leaving the lid open in a soup I've heard from some that soups should be left with the lid slightly ajar when still left on the stove (heat off) because the soup can spoil when the lid is left completely closed, so you need to 'air' it out by leaving it slightly ajar. Is this a myth? If not, what is the purpose of thi...	Leaving the lid ajar at a slight angle will both decrease the amount of condensation which occurs and will cause more of it to run directly back into the soup, rather than cooling and remaining for a long time on the interior surface of the lid.
What is the white dust on red grapes? I bought some red grapes, and they have a thin layer of white dust on them. What is this? It has no flavor and seems to be harmless, but sources differ on what exactly it is, so if anyone has an authoritative source, I'd be interested to find out. <Q> As described here , (the wiki...	This coating , which wipes right off and is indeed harmless, is called the "bloom" of the grape or sometime the "blush".
Why did my soy (Silk) milk suddenly become as viscous as rubber cement? I used about half of a quart of Silk Milk and returned it to my refrigerator. Two days later the remaining liquid had been replaced with a colloidal mass with a gooey consistency not unlike rubber cement. Why? I see no signs that anything froze ...	Soy milk can spoil, just like ordinary cow's milk. The seal may have been damaged somehow even before you actually opened it, allowing air into the carton to cause the spoilage.
Sautéing vegetables in heated oil When sautéing vegetables in oil - for example carrots, should I wait for the oil to heat up and then add the vegetables or should I put the vegetables in cool oil and then heat everything up? What differences will these two approaches yield? <Q> In addition to the fact that some oils...	Also, for the sautéing of vegetables, the oil should be hot before you add the vegetables to sear them and to induce the Maillard browning reaction.
how can I get guar gum to smoothly blend in juice? I watched a demo clip of a guy who simply tossed a tbsp of guar gum powder into a cup of cold water and 5 minutes later, it looked and acted like a glass of slightly opaque jello. Yet, when I've tried to replicate this with white grape juice, both hot and cold, it keep...	Sometimes pre-hydrated gum will mix in more smoothly and with fewer lumps, but you'd still need to blend it.
How large does an oven need to be to fit a 18 lbs turkey? Can anyone tell me the interior oven dimensions needed to comfortably fit an 18 lbs turkey? I've searched around on the internet, but seeing as Thanksgiving is an American holiday, where most people have large, built-in ovens, I haven't had much luck pinning do...	A 30" Freestanding Double Oven Range (lower oven) will hold a turkey about 20 lbs.
Does frozen broccoli need to be cooked to be eaten safely? I bought a different brand of frozen broccoli and the package says, "For food safety, cook to an internal temperature of 165 degrees". The previous brand didn't have any such warning. My questions: How big a risk am I taking by just blending frozen broccoli ...	There is no general food safety guideline that produce has to be cooked through, and normally, eating raw broccoli would be considered safe.
What wines pair well with spicy, citrus chicken? I will be preparing a stir-fry entree, served with rice, consisting of: Chicken, seared after applying the spice rub, then sauteed with citrus (lemon and lime). Red and yellow bell peppers, carrots, and (possibly) baby corn A sweet, thin chili sauce, applied sparingl...	The classical pairing would be an aromatic white, like Gewürztraminer or Riesling, with substantial sweetness.
Best thickness for shaped pizza dough for good sliding from the peel/tray into the oven I made pizza yesterday and encountered an issue. My dough was not very sticky, it was sliding well when adding flour to the surface. However, after I added toppings (tomato sauce, mozzarella, basil, olive oil) it seems like the we...	Also, when sliding off a very thin dough with lots of toppings, you risk tearing and/or bunching up the dough if you don't unload at an even pace.
What material/metal is typically used under the layer of coating in 'ceramic' frying pans? I am looking at different ceramic frying pans, e.g. this lagostina one, but from reading the product description it is really hard to figure out what metal is the main body of the pan made of. For health reasons, I'm hoping to ...	If the manufacturer uses the metal in the description or marketing material, that's the best way to tell.
Why is my pecan pie always runny? My pecan pie used to be firm years ago. Now going by the same recipe it's always runny. This time I added an extra egg, stirred it less and with a wood spoon so as not to get air and foam in the mix. The full recipe: stir 4 beaten eggs into 1 cup karo, add 2T flour, 1/2c white sugar...	The only thing that stands out as potentially being your problem is that the Karo recipe calls for a longer bake time.
How do I heat up rice and pasta at work? I want to heat up rice or pasta at work so I can have a hot meal with rice and chicken or pasta and chicken. There is a microwave there - can I use that? <Q> To reheat left over rice, microwave is the best!Put <S> a clean damp (wet but not runny) cloth or paper towel on top of y...	The easiest way to do your rice is to cook big batches of it at a time at home and then freeze it in Ziplocs in individual servings.
Why is my bread so dense and moist? I have been trying to make bread using a bread mix and my mixer. I read that the amount of water you should add can vary on the humidity at the time. The mix instructions say that I should add 300ml of water to the mix but I find that by the time I have added 250ml it is already qu...	Make sure your bread mix is fresh and well before the best before on the packet.
What are the options for sweetening? This question relates to a tomato based sauce, but I imagine it applies to all dishes. I recently made meatballs in a tomato sauce; typically, I find that any tomato sauce is too bitter. I found a recipe that suggested boiling a halved onion and butter in the sauce for almost an...	Add a little bit of tomato paste; this will add some sweetness (and more depth to the sauce).
Using gas cooker now having problem cooking food I have a new world gas cooker bur I am finding following recipes cooking guidelines results in undercooked bases of i.e. scones, fruit pies, or Xmas fruit loaf. When baking blind, the top of food looks cooked but the bottom is soggy and uncooked. I tried changing positio...	I found the best fix for me was to put an empty tray on the bottom shelf and then cook directly above the tray on the upper shelf.
Is roasting a whole duck something a beginner should avioid? I have experience in my own kitchen and I can follow a recipe. I was planning on serving roasted long island duck for a Christmas party for about 8-10 people. <Q> What I learnt from my neighbor: The most critical part also the most enjoyable part for the din...	I consider myself a beginner, and I would not be comfortable trying to cook a duck. If you aren't going to be carving the bird tableside, then then there really isn't any gustatory advantage to roasting the bird whole.
Fabric to be used for cheesecloth I want to make my own cheesecloth as to aid the make of Paneer. Is there any type of fabric I should avoid or any other pitfalls to avoid? Can I use just general cotton and will this be effective in letting the whey drip out of the curds? <Q> Many treatments are not especially problema...	Get 100% cotton thread and get weaving (you'll be able to find all the info you need on warping your loom by googling). The problem with buying tailoring fabric for food use is that sometimes such fabric is treated. It is the best to buy real cheesecloth, created for this purpose.
How much of "wasabi" is actually wasabi in the United States? After looking at wasabi's Wikipedia page I was shocked to find out that real wasabi loses the majority of its flavor in 15 minutes if left uncovered and that in the United States "wasabi" is actually horseradish, mustard, starch, and green food coloring. ...	I have read that most of the wasabi in Japanese sushi bars is the same stuff we get here.
Are there cheeses with less saturated fat? I like cheese, but I'd like to find ones with better fat ratios. Do all cheeses have high amounts of saturated fat? More importantly, are there any natural cheeses that have a high mono- and polyunsaturated fat to saturated fat ratio? I know for instance that nuts can vary i...	Not all cheeses run the same fat content.
Why can I resuse green tea leaves several times, but not black? Simple question really - why is it I can reuse green tea leaves 2-3 times with minor degradation in the quality of tea, but I can't do the same thing with black tea? Is it because the black tea has oxidized? I've noticed that you can also reuse Chinese r...	If you're black tea is coming out of a tea bag, or a lower "grade" then the green tea leaves you're using that might be a reason that it isn't coming out desirably.
Is there a super close substitute for graham crackers? I'm from Canada (where there are multitudes of graham crackers!), but I'm currently living in Australia. They do not have anything like graham crackers here, and I could really use them for a couple recipes I'm developing. Does anyone have a close substitute for ...	I use digestive biscuits and add cinnamon to get them closer to the taste of Graham Crackers. I've just bought some at Manila Mart in Ryde (Sydney) and have also seen them at Ashfield Mall in Sydney where the fruit and veg shop is run by Filipinos.
What kind of pan is this? (photo) How would you use it? This is antique or at least vintage (family heirloom). It looks like it might be some sort of double-boiler? The bottom part is ~ 9.5" diameter and ~ 2" deep and appears to be ceramic-coated metal. The insignia on the bottom looks like a lion leaning on a coffee-...	Looks like a roasting pan...perhaps for chestnuts I talked to my Mom and we both agreed that it may be a old fashioned waffle or fancy pancake pan.
Blue/green mold on sourdough starter I have been following instructions from KAF to start my own sourdough . On day 3, some small patches of blue/green mold appeared on the surface. The starter was fairly since the last feeding, increasing in volume about 30% or so. I carefully scooped off the moldy bits and went ahea...	While mold is fairly uncommon when working with a sourdough starter, it does occasionally happen and is generally caused by either contamination (soap or food residue are the most common) or weakened yeast (skipped feedings, improper ratios, etc.).
Why would you place potatoes on salt when baking in the oven? Several of my recipe books call for baking potatoes on a layer of (rock) salt , e.g. I'm currently following one for gnocchi that has this very instruction. Searching yields many recipes , but I can't really find the " why " of it, nor what it technica...	The salt becomes part of the cooking medium.
How can I safely re-heat a chicken pie without burning the crust? Last night I made a chicken pie with ham, cheese and other awesomeness inside. However, I'm worried about re-heating it safely for consumption. I estimate there are two servings (so today's and tomorrow's worth) left. Last time I tried to re-heat a pie ...	One alternate option is to heat it up again on stove-top.
Milk for Coffee - Shake and Hit Every time I get my cappuccino in the morning, the guy that makes it takes the cup of milk, shakes it, then hits on the table a few times, then does the same thing for a couple of times, only after that pours into the cup. Why does he do that? Why shake, then hit a few times, then shake...	Pouring with a spout in a more controlled fashion will pour the milk in first, then the foam after (same idea as helium balloons rising, the foam is lighter than the milk)
Ingredient selection for Canadian Poutine dish Poutine is a simple dish from Québec, Canada. It is traditionally made with French fries, topped with fresh mild white cheddar curds (quite unlike American white cheddar which is quite sharp) and with a tangy and salty brown gravy poured on top of it all. It looks somethin...	You can buy the prepared sauce online here or a gravy mix on Amazon .
Roasted chicken ends up only salty outside I tried to make roasted whole-chicken yesterday, by patting dry inside out with paper towel and salting it inside out followed by roasting for 1 hour at 465 F. It was nice overall except that it's tasteless in the meat and rather just salty on the skin and bone. What have I do...	I usually start any whole bird breast side down, flipping half way through cooking. You didn't use enough salt, and applied it only superficially.
Less sticky rice and lentils I have a recipe that calls for rice and green lentils to be cooked at the same time in a rice cooker. I do this and everything cooks nicely, then I add the rest of the ingredients and things taste good. The problem is that the rice and lentils end up very 'sticky' and the recipe I'm repl...	There are 2 things you can do to make things less sticky: Rinse your rice and lentils at least twice (or under a tap for 30 seconds).
How to avoid getting arm hair in food? Sorry if this question is slightly gross. I happen to have a significant amount of hair on my arms and the back of my hands. When preparing food using my hands (e.g. kneading dough), sometimes hair gets in the food. How can I avoid this? What would a serious / professional coo...	A simpler solution than Doug's scrubbing, but you might have luck just brushing or rubbing at your hands and arms prior to cooking, so that any loose hairs can be shaken off before you begin cooking.
Mold on Vinegar Batch? About 2-3 months ago I decided to start my own batch of vinegar. I started with some Braggs apple cider vinegar which contains the mother, and I added some old wine and some fruit juice to the mix. I kept it in a dark and warm place, as per instructions online. A few layers of cheesecloth were...	If it's kombucha you need more starter from your last batch to get the ph down enuf to prevent mold. If you see a scum forming on top, don’t disturb it; this is the mother.
Easier way to shell out sunflower seeds I like the taste of sunflower seeds, however I really dislike the process of shelling them. The bags say "Eat. Spit. Be happy." But I have found that shelling it in one's mouth is not only messy, it also tends to splinter the shell and hurt gums. I have tried shelling them out by...	You make a slit in the shell with your teeth then take it out of your mouth and then put your fingernails in the slit and open it then take the seed and eat it
How do you stop banana flower soup from tasting astringent? I have made banana flower soup 3 times now. The first time it had a nice, unique warming/comforting flavour. The second time it was inedible. The third time it was almost inedible. The recipes I have found call for the banana flower to be soaked in water with ...	The variety of banana will also influence the taste of the flower. Also, you should definitely try stir frying it before using it because that's a commen method to make astringent foods more palatable. Here is my preferred method: Peel the flower until you come to the white centre.
Is this extremely soft "French raclette" cheese actually meant for raclette? I bought some cheese labeled "French raclette" that's quite soft even when refrigerated. (In the store it seemed almost gooey, losing it shape, and in my home fridge it's still soft but a bit springy - maybe like a very very soft havarti, mayb...	I looked up a few videos (in French, native language) and they all use a more firm cheese, so it sounds like it's just mis-marketing to me to label that cheese "raclette cheese".
Is there any cut of beef that's close to Kobe beef? I have had the real thing in Japan and it was fantastic and very expensive. I don't usually eat steak at all. The Kobe beef steak was the first I ate in my entire life. It was very tender and tasty, cooked medium rare. I had it because there was nothing else on the me...	In Canada your best bet will be to find the best quality beef you can.
Can meat freeze from the inside out? We received a turkey recently which was meant to be 'fresh'. When it arrived it was frozen on the inside. We are told that the fridge was probably set a bit low so the turkey froze on the inside. I'm not rocket surgeon, but I would have thought that meat would always freeze from...	The meat would freeze or thaw from the outside, in.
Buttermilk substitute for making creme fraiche? I want to make creme fraiche. I have 2 cups of heavy cream, but I can't find any buttermilk in my Country. I've read that it can be substituted with lemon juice, or vinegar mixed with milk. The problem is that for creme fraiche you need the bacteria from the buttermilk ri...	Check ingredients of your cream base: it should list cultured cream or, sometimes, cultures themselves.
How do I make my sourdough bread dough stretchy and not have it tear? I've been trying to make chewy sourdough bread and it's not going as planned. I read somewhere that if you mix and knead the bread a lot and avoid adding a lot of sugar and use a lot of water that should aid gluten development to make the dough chewy...	While different types of flour do absorb different quantities of water, I think most of the issues you're experiencing are due to the ambiguousness of the recipe and instructions you're using.
When is a food considered a delicacy? I had an interesting discussion today during lunch on when a food can actually be 'declared' a delicacy. Is there someone saying "this is hereby to be put on the delicacy-list", or is this something that goes by word of mouth?Also, who determines that an item should be classified a...	Delicacy's are traditionally based on food availability and cultural and personal taste which is also related to geography and culture.
How do I take the heat out of my chili? I made chili and it's too hot! If I cook it longer will the heat calm down? <Q> No cooking it longer will make it worse. <S> In my experience chili stays the same or gets hotter with age. <S> s you used and then mix the two batches together but failing making a new batch serv...	If your Chili is too hot the best thing to do is make another batch without the chili or Tabasco or the heat ingredient/ Also sweet and vinegar based accompaniments will also reduce the heat a little but the best are milk products or you can drink milk while eating it to cut the heat in your mouth.
Why should or shouldn't I peel button mushrooms? I've peeled my button mushrooms since cooking with a friend once, who did it, but I've never understood why, if at all, it's advisable. Searching shows a fairly wide range of opinions but I see no reason attached to either side. Is it purely aesthetic? <Q> from the sur...	The only motivation I'm aware of for peeling button mushrooms other than wanting a very clean, white appearance is to remove dirt, dust, grit, compost, etc.
Why does my pizza dough stick to my peel? I've been experimenting with Neapolitan pizza dough( recipe ) and what I would call a normal wooden peel( here ). I have run into trouble transferring the pizza from the peel to my baking steel in the oven on about 10% of my pizzas. Usually what happens is I'm fine transferr...	If the dough is sitting on the peel more than just 30-60 seconds, I usually have stick-age.
Smoke alarms go off now that we have a gas stove didn't when we had electric Our smoke alarms are constantly going off while cooking now that we have had to replace our stove. My wife didn't really like the electric so when it was necessary to replace it, we went with gas. Ever since, nearly every time we cook, espec...	As you burn gas on your range or in the oven, it produces carbon dioxide and water vapor, both of which can trigger the sensor on an ionization-type smoke detector. A spatter guard might also help (like a lid made of metal mesh).
What is a good technique for making candy floss (cotton candy)? I have a candy floss machine, but I'm struggling to get the floss all together. It just flies around and makes a mess of the bowl. It looks like this: What is a good technique for making a stick of candy floss? <Q> It's been decades since I've done it, ...	From what I remember: Wait for it to accumulate on the sides Reach in with a stick or a paper cone, down to the bottom of the spun sugar
How does one break long bones for broth? When attempting to cook bone broths, what is the correct technique of breaking up long bones which do not fit inside the crock pot? I can think of hammering or sawing off hand, but both seem to be rather messy techniques. Is there any good method to break off large bones (rela...	A chefs hammer or small tacking hammer will do the job fine Uncooked bones break quite cleanly, and should not splinter when given a decent hammer blow (as if hammering in a nail)
How should glasses/cups be oriented in storage? I believe that it's better to store glasses/cups right-side-up in the cupboard, but at work everyone stores them upside-down. Which is safer/more sanitary? <Q> In bars and restaurants, you often see plastic mesh like this: <S> That webbing lines trays, shelves and the...	If the glasses are at all damp, it may make sense to store them up-side-down. If they bind and have to wiggle it is easier up side down.
How does the carrot in deep fryer trick work? So I just heard about putting a carrot in the deep fryer so as to pick up the burnt junk and keep the oil clean for longer. I tried it. It works! Now I'm wondering how it works, and what other veggies or whatnot can be substituted in place of the carrot? <Q> As to the scien...	However, as to other things you can try for this trick, I managed to find some references from old cookbooks about using slices of potato for clarifying their deep-fryer oil.
Are there any situations where untempered chocolate is better than tempered? Every chocolate-based recipe I've seen either requires tempered chocolate or can use either tempered or untempered chocolate. Are there any recipes or techniques that specifically require untempered chocolate? EDIT: I think the question might...	If you are designing a confection where that is the intent, untempered chocolate is preferable. I don't think you can get a more definite answer, as it's generally impossible to prove the nonexistence of something.
why does my non dairy creamer not dissolve in coffee? I use Nestle's Everyday Whitener to make coffee. But with some brands of coffee (eg: Davidoff) the creamer doesn't seem to dissolve. It instead remains suspended as granules in the coffee.But with other Nescafe brands of coffee the dissolution occurs easily.What's t...	With certain brands of coffee the milk curdles due to the acidity of the coffee.
Cooking a large pork roast in a slow cooker I need to cook a 9 pound pork roast in a crock pot/slow cooker. How long do I need to cook it? I have a recipe for a 3-4 pound roast; is there any way to adjust it for a larger roast? <Q> If you cut the nine pound roast into three equal three-pound sections, each should heat ...	I agree with using a thermometer, but a 9 lb, Boston Butt bone in, is about 8 to hours, make sure it is completely thawed and trim as much fat as you can before cooking
A question about browning meat for spaghetti bolognese I've been told in one form or another: "no colour, no flavour", so when cooking Spaghetti Bolognese I always brown the meat (after chucking in the onions, carrots, celery etc.). The browning does impart flavour but it also alters the texture of the minced meat - it...	I always brown the minced meat first, with chopped onions, olive oil, oregano, basil, chopped parsley and grounded pepper..
Why don't they sell frozen tomatoes like other frozen vegetables and fruits? Why aren't frozen tomatoes available like frozen broccoli, peas, peaches, or strawberries? Why are tomatoes only canned or fresh? Example: http://www.peapod.com/search_results.jhtml?searchText=frozen+tomatoes <Q> Freeze one, thaw it and see....	Frozen then thawed tomatoes don't taste neither like fresh, nor like cooked.
Should good prosciutto be refrigerated? I recently bought a whole bunch of really good, freshly-cut prosciutto in Italy, and I plan to eat it in about a week or two. However, I'm reluctant to stick it in the fridge until that time. In my experience, when I put deli meats or cheese in the fridge, they start to lose thei...	We have never had a problem with cured meats not being refrigerated.
Why are my sous vide salmon fillets coming out raw in the center? My wife and I have tried a couple times to sous vide salmon fillets and they seem to keep coming out undercooked or raw in the center and I'm really not sure why. I took pretty good notes on what we did tonight and I'm hoping someone can find the flaw i...	If purchasing salmon fillets, avoid the tail and the head section but do go for the middle where the belly is minimal and/or well trimmed.
What exactly does carbonated water do? I just saw a deal on Sodastream system on bfads, and as someone who was never especially enamored with the idea of carbonated drinks, it dawned on me - I have no idea what the actual point of carbonating drinks is, from culinary viewpoint. Is it just so the bubbles tickle the mo...	There is also research that suggests carbonation changes the way the mouth perceives sweetness.
Is it feasible to cook a gourmet tasting menu in a home kitchen? This is not a question about cooking per se, but about professional cooks outside their day jobs. I have seen a few movies where chefs have a restaurant-grade kitchen and kitchenware at home, all ready to use on a regular basis. For example, in Chef , th...	While made for entertainment, the scene you described is believable.
What is the purpose of the light coating of flour in a three-step bound breading? I've always understood "bound breading" to refer to a three-step process, performed with chicken or other meats that have been portioned and patted dry: Dredge through (seasoned) flour and shake off the excess; Coat with beaten egg, sl...	The flour as the first dredging step does help the rest of the breading stick.
How to substitute in baking so the result is both egg- and gluten-free? What is a good substitute for egg and wheat flour in baking? I have a friend who is allergic to eggs and I would like to be able to bake for her. I have another friend who is gluten free. Can these allergies have combined substitutes? <Q> AF...	As for the gluten, there are plenty of 'gluten free flour replacements' available commercially, but some are better than others for specific items (breads vs. cookies, etc.).
How do I get more flavor in the interior of a brisket? My brisket doesn't have a lot of flavor on the inside. The outside is full of flavor but when getting to the inside it doesn't have much flavor to wow my guests. How do I get more flavor to the interior? I'm cooking it in the oven, by the way. BBQ is not my thing....	I don't typically cook brisket, but when I cook other large slabs of meat for london broil, I'll tenderize it by stabbing it repeatedly with a fork (evenly over the whole surface, flip, then do it again on the other side), drop it into a zip-top bag, then coat it liberally with worcestershire sauce.
Can I replace flour in a soup recipe with a 1 to 1 gluten free flour? I have celiac disease and must eat a gluten free diet. I saw a recipe for creamy chicken and mushroom soup, and it looked delicious! However, it called for 1/4 cup all-purpose flour. Would it be better to use a 1 for 1 gluten free all purpose flou...	You could by all means use just corn flour
Graphing oven temperature over time Someone asked about measuring oven temperature . That's great for seeing how well an oven does as far as getting to a certain temperature. However, just because an oven can be guaranteed to achieve a certain maximum temperature, doesn't mean it stays at that temperature. Is there ...	Not sure about the acceptable fluctuations but probably the most common sort of sensor for those high termperatures is a thermocouple .
What can be substituted for green onions when making crab cakes? I would like to make crab cakes that call for green onions but I am out. What can I substitute for two finely chopped green onions? Would minced onion work? <Q> Leeks and chives have the advantage that they also have a similar color to green onions. <S>...	In general, shallots, leeks, or chives would be milder than regular onions and probably a closer approximation to green onions, though all are usually harder to find than green onions.
What is the difference between genoise sponge and victoria sponge? Just wanted to find out the differences between Genoise sponge and Victoria sponge. In particular, I was interested to find out which one turns out softer. Here are the 2 recipes for comparison. Genoise sponge - http://eugeniekitchen.com/chocolate-s...	The Victorian is usually regarded as the healthier, lighter of the two, but I believe this is mostly due to the Génoise usually being rendered as a layer cake with a lavish buttercream filling, though if I remember right it can also be used as a base for madeleines and ladyfingers.
Is there a safety issue with freezing raw chicken with raw stuffing? I was planning on making stuffed chicken capons and freezing them raw. This is with fresh raw chicken and raw stuffing (no eggs), and then freezing the chicken stuffed with stuffing and defrosting and cooking at a later point. I was told that it's a s...	Assuming you are following safe food handling and freezing methods, you will be fine.
When to add vegetables to stew? I am participating in a stew cook-off competition with twelve restaurants involved. Rather than adding the raw, cut and prepared, root-style vegetables (red potatoes, celery, and carrots) near the end of cooking to cook and finish, I am thinking of cooking them separately in salted water...	Roasted vegetables bring flavor and great texture.
Should lemongrass be edible or just a flavoring? In my limited experience with lemongrass (which I buy fresh-ish in plastic bags from the fridge of my local asian supermarket - not frozen or dried or anything), it's hard and impossible to chew, no matter how long you cook it for. I usually smash it, split it down the m...	In addition to the other answers: most Thai curry pastes include lemongrass as an ingredient, where it is typically mashed to a fine paste using a mortar and pestle (I tend to remove the outer layer first, as it may be too dry / hard to mash easily). If you actually chop it finely, you should be okay.
Skimming foam from stock without removing floating spices When I make chicken stock from scratch, I like to include whole spices like mustard seed, coriander, star anise and black pepper. I put these in right at the start when the water is still cool, so they can slowly add flavor as the stock simmers for hours. I onl...	I tend to just stick the spices in a tea egg
Using low oven temperature to accelerate proofing During wintertime it is often cold enough in my apartment that proofing takes much longer than in summer. I'd like to use my oven to create a warmer environment, in which the dough would rise faster. I can go 30-50 degrees celsius, the question is what temperature is sa...	Another potential alternative, depending on your oven, might be to turn the oven on (bake setting, usually) but keep the temperature set to zero. The thermal death point of yeast is 55C, and you'll definitely hit a point of diminishing returns if you get too hot (most likely, you will have really rapid proofing on the ...
Can I leave uncooked rice sitting in water for an hour or longer before cooking? I'm prepping for a dinner party. And I put uncooked long grain brown rice + oil + water in a pot, as usual. But I'm not cooking it right this minute. The rice is sitting in the pot with the water. Can I leave it as is for an hour or two be...	I learned the Chinese method of cooking foolproof rice by soaking it for an hour or longer in an inch of water.
Why is my bread dough sticky? I'm been making this Japanese bread "Melon pan" many times and it had been success.Then my brother told me to add more sugar to make it more sweet. Try adding little at first, the bread still taste the same. So decided to put a lot more sugar. I started to knead my dough and it very sticky...	[...] Too much sugar is also damaging to the yeast.
Nonalcoholic Substitute for Marsala Wine For personal reasons I won't purchase alcohol or have it in my home, but I'm a bit of a foodie and love Chicken and Steak Marsala. I've found decent nonalcoholic substitutes for dry and sweet white wines and burgundy (Meiers Sparkling Juice), which covers most of the recipes I'...	My best results have been achieved through using non alcoholic wine instead of grape juice. If you want to cheat, you can just get Marsala flavoring, f.e.: http://www.bickfordflavors.com/products/marsala-flavor
Substituting Chicken Broth in Split Pea Soup I want to make some split pea soup and have everything but am wondering if I can substitute the water with chicken broth and not ruin the taste of the soup. I will also be adding a meaty smoked ham bone with NO glaze on it. Thanks in advance...Electric Mike <Q> See no reas...	Well - if your recipe calls for water and you are substituting chicken broth then of course it will work and add more flavorI have found the taste of the broth of the soup either as an ingredient or the result starting with water after everything has simmered together IS the important part of the soup's tasteSo
How to reduce the heat on a gas burner I have a new gas cooktop and the lowest setting on the smallest burner still produces afast rolling boil rather that a very low simmer. How can I reduce the heat? <Q> 1. <S> Simmer/Burner Plate <S> You can use a simmer plate or something to diffuse the heat. <S> For example: h...	Alternatively, some stoves allow you to adjust the flame level .
What's the point of roasting a whole chicken? Recently I tried to butterfly a chicken before roasting it (in the oven) and I totally liked it. It cooks faster, browns more evenly and is easier to carve. It's slightly more difficult to move the chicken from the pan and I can't put aromatics (like lemon) inside it. These...	Cooking meats whole and on the bone gives a deeper flavour and thus I would rather cook poultry whole, including chicken.
Adding sugar and honey to sourdough culture I am interested in this site's members' opinions on how adding two spoons of sugar and two spoons of honey would affect a sourdough culture. I am wondering if adding sugar and honey to the starter culture will have any desirable effects on the resulting sourdough. I'm exper...	Unlike flour, honey and sugar do not provide much (if any) protein which the sourdough microbes need in order to grow and reproduce.
How to make cheesecake less tangy I love cheesecake, however I despise the acidic, tangy taste associate with cream cheese and yogurt. I recently purchased some that didn't have that taste at all, just smooth an delicious. I'd like to know how to make cheesecake without the tang it generally has. <Q> In my experience, ...	I also find that using higher fat creams will give a more creamy taste, as opposed to a lighter cream and particularly sour cream, which will add to the tang.
Why does caffeine taste bitter when added to tea? Black tea contains about 40 mg of caffeine. When adding 80 mg of caffeine powder, the tea tastes bitter. Why doesn't caffeine that is already in the tea or in an energy drink taste bitter and how should caffeine be added to drinkable fluids so it has no taste? Adding ...	The tea without the added caffeine does have bitter flavor to it, but you don't notice it because "noticing bitter" means there's "too much bitter" in the flavor profile. Add a pinch of potassium-balanced salt.
How can one use Thai basil stems and flowers? What parts, besides the leaves of Thai Basil, are usable? I am making Thai Basil Chicken (Gai Pad Krapow) using the leaves but can I use the stems and flowers as well? <Q> First off, I'm afraid you have been using the wrong type of basil for your dish! <S> In Thai cookin...	As for your question, I typically use the flowers (of either type of basil) to garnish a dish - if I haven't eaten them already while peeling the leaves off the stems.
Can I substitute canola or safflower oil for vegetable oil when making granola? I am making granola and just realized I do not have vegetable oil. Can either canola oil or safflower oil be substituted without compromising the flavor? <Q> canola oil and vegetable oil are the usually the same thing. <S> Veg oil is simply...	I regularly substitute Canola oil for vegetable oil in recipes and do not notice the difference.
Using homemade pasta instead of dried in a bake I'd like to use fresh homemade pasta tonight in place of bagged egg noodles. My question is, should I prep the noodles in boiling water in anyway, or should I skip that step and add the freshly made noodles where the recipe calls for it? here is the recipe: 1 lb ground ...	The pasta cooks in the steam generated by the ingredients you're baking and there is no need to blanch, parcook or do anything to the homemade pasta before using it in your recipe.
Fermenting Sauerkraut - Should I Stir? I haven't done this for a very long time. I am following Alton Brown's recipe , which conveniently fits perfectly into a little hack-job of containers I already had. (Related: Why isn't glass ideal for the fermentation of sauerkraut? ) @Athanasius' answer to that question led me...	An occasional stir won't make a noticeable impact on the final product(probably), but make sure that you stir with a sterilized instrument since the type of environment that's most conducive to sauerkraut production is also the favored environment of some really nasty bacteria.
What is the type of cheese in "chips and cheese" UK fast-food? (with photos) I went to England a few years ago for a couple months. I took pictures of a fast-food dish, "chips and cheese" that is uncommon where I live. More than that, the taste of the cheese intrigued me. The pictures were took in Stafford in case regi...	Its more than likely what they call 'Pizza Cheese' which is a mix of mozzarella and mild chedder.
How do I preserve a tomato's freshness after it is cut? I've seen and read online, and experienced firsthand, that refrigerating a tomato is an awful idea. Not only does it lose freshness, it does little to prevent wilting and leads to flavorless tomato. But, eventually a tomato needs to be cut if it's going to be ...	I think your best option may be to vacuum seal the leftover tomato and refrigerate it.

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