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Can cheap vodka be used for cooking (with good results)? A friend left about half of a bottle of some questionable, admittedly very cheap plastic-bottle of 80-proof grain vodka at my house. I should have remembered the name, but I'll edit it in when I get home if need be. Anyway, I don't drink very often, but have a fe...	I make liqueurs and always buy the cheap stuff, makes no difference at all in the final product.
How to cook the food such that no acrylamide is formed? How to cook the food such that Maillard reaction doesn't form acrylamide? http://sciencefare.org/2011/06/01/maillard-reaction/ When food is cooked quickly at a high temperature, the Maillard reaction takes place within the food. http://www.npr.org/blogs/the...	Acid also seems to help, as shown in another paper .
What's the best way to execute a pulled pork dish? Like most people, I am a huge fan of pulled pork anything. But what I don't get is the actual pulling process of the cooked meat. Any cook book or cooking show will tell you to cut across the grain of the meat, especially a tougher cut like a pork butt or shoulder, f...	You definitely want to pill the pork apart with a pair of forks or your fingers.
Is it safe to drink the water that basil seeds are soaked in? Is it safe to drink the water that basil seeds are soaked in?Also would it be okay to drink that water with and/or without removing the soaked seeds? Thanks and regards :-) <Q> If the basil seeds are safe, the water should be also safe. <S> I think soaked ba...	If you have food-grade basil seeds (i.e. non-teated seeds) and didn't soak them for too long (so pathogens had enough time to grow), this should be safe.
I followed the instructions, but my food still stuck to the wok I bought a very expensive Stainless Steel Baccarat Wok only last week. I followed instructions as told by the shop assistant (to wipe with a small amount of oil before I started to cook), but when I started to cook my wok had gone all brown like burnt and ...	On a stainless steel pan, you have to cook it at the proper temperature, using the proper technique, so it does not stick.
specific temperature vs "medium heat" on an induction cooker? Some recipes call for "medium heat". . .What is the SPECIFIC temperature range for "medium heat" on an induction cooker? <Q> Low, Medium, Medium-low, Medium-high and High are weasel-words so that manufacturers/recipe writers cannot be blamed for misuse of eq...	There is no specific temperature for "medium heat" on any cooker at all.
Clean fridge shelves which can't be removed? What's the best way to clean out the parts of a fridge that can't be removed? I found that on my fridge, for whatever reason, some shelves on the inside of the door can't be taken out. Is there a cleaner that can be used that's food safe that I can use in the fridge without...	If it's not that bad then a kitchen safe spray cleaner and a sponge or paper towels will do fine.
Adding parsley at the beginning of making chicken stock I've heard that parsley is supposed to be added at the end of cooking, but this article mentions using it in making chicken stock, and I can't imagine adding it at the end since it would just be strained out. Does it make sense to add parsley at the beginning wh...	It certainly does make sense - adding herbs at the beginning of the process (not just parsley) gives them ample time to infuse their flavor into the stock.
Can I refreeze sauce made from frozen tomatoes Hi I have some frozen tomatoes and I would like to blend them in my Vita mix and make sauce. My question is can I re-freeze the sauce once it's been cooked. <Q> Probably. <S> Depends on your sauce; some sauces do not tolerate freezing (e.g., they "break"). <S> The fact th...	It is 100% safe to freeze a cooked sauce, though the quality of taste may be affected.
How can I cook dried noodles with just hot water? I'm looking for any tips for making a meal with dried noodles without needing to actively cook them. My problem is that the kitchen in my office has nothing, not even a microwave. It just has a hot water dispenser (not sure of the exact temperature, standard models gen...	Par-boiling the noodles at home would allow you to finish cooking them with just hot water.
Are avocado seeds edible? I've seen article about great benefits of eating avocado seeds . And another here . Does it mean avocado seeds are edible? How do you eat it then? On Wikipedia page we can read: Avocado leaves, bark, skin, or pit are documented to be harmful to animals; cats, dogs, cattle, goats, rabbi...	Persin is a fungicidal toxin present in the avocado which is generally harmless to humans.
(How) can I store and cook leftover rice so it isn't soggy? My wife and I like Asian meals (Curry, Niku Jaga, et cetera) and without fail we tend to make more rice than we need. I would encourage her to cook less rice, but a preferable solution would be to use the rice with the meal - since we tend to have leftovers ...	It seems that the secret to re-heating rice is to use a little bit of liquid during the re-heating process.
Dissolving sugar in a beverage I have a hard time getting sugar to fully dissolve when I'm stirring a cocktail (for example, an old fashioned). I'm using granulated sugar ( https://www.dominosugar.com/sugar/granulated-sugar ) and I tend to stir a small amount in a shaker with 100+ quick circles and the sugar still hove...	Joe and Stephie's recommendations of simple syrup and superfine sugar are the best way to go in my opinion, but if you're lazy, in a hurry, or don't have superfine sugar, you can make a "poor man's" simple syrup by kickstarting it with hot water.
If a US recipe specifies 'vegetable oil' what type of oil should I use in the UK? The recipe requires heating the 'vegetable oil' to exactly 375 degrees Fahrenheit with the aid of a candy thermometer. But aren't most oils made from vegetables? Some have a smoke point less than 375. I'm thinking of using groundnut (pe...	"Vegetable oil", in the US, generally means canola oil (aka rapeseed oil).
Can I use amaranth flour or another grain flour as a substitute for white flour in tortillas? I am trying to make a healthier tortilla, which I have always made with all-purpose white flour. Is there another grain flour I can use that will produce a tastier and healthier tortilla, and still give me a tender tortilla? ...	You would probably have to nixtamalize most gluten-free grains and pseudocereals (including amaranth) in order to use them successfully in tortillas if you don't want to add gluten.
How to get the pits out of clingstone peaches for peach butter I'm making peach butter. The recipe I have uses the skin on the peaches (you put the peaches in a blender, put them in the slow cooker with sugar and spices, then use an immersion blender at the end to blend it all again). Unfortunately the peaches I got ...	I have a small handheld thing that looks like a spoon with sharp sides and a wooden handle that works great for clingstone peaches.
Chilli con carne - chocolate, cocoa powder or nothing? I am about to prepare chilli con carne. I have found more recipes than I would even like. I have quite an idea what ingredients and spices to put in. The last question is whether to use chocolate, cocoa powder or nothing. How do mexicans cook chilli con carne? <Q> ...	So if you want to make the most authentic chili to the origin then skip the cocoa.
Does a strong smell when cooking spinach indicate anything? I have some frozen spinach that I fry in a pan along with some other vegetables and meat. While it’s heating up, the spinach doesn’t smell like anything, but after several minutes, it starts to give off a fairly strong smell. I don’t know how to describe it, b...	I am cooking fresh spinach and to me it smells like oysters.
To make a cream cheese icing, can I use cottage cheese? Can I use cottage cheese instead of cream cheese to make a carrot cake icing? <Q> It is true that you can use the cottage cheese, you could even use ricotta cheese which Italians have a Ricotta Cheese Pie and Sambucca Liqueur is used as a flavoring. <S> It is de...	Using cottage cheese, which I have, really does not taste good, not only in my opinion but others who have tried to cut calories. The first answer is correct, yes you can, but the taste ruins your carrot cake
Is this soup, stew, or something else? I ate some East Asian dish recently and it looked something like this: [image source: http://www.thetabletopcook.com/images/tabletop-cooking-homemade-taiwanese-hot-pot.jpg] I had never eaten anything that looks like it. I was confused, is it a soup with some solids added to it...	It's definitely a kind of soup or stew.
Solid honey in dragon's beard candy? I saw a video of a street vendor making dragon's beard candy in Korea and at the beginning he started with what he described as a block of "fermented honey two weeks" and a bowl of corn starch: The honey is quite solid, like a lump of plastic (he knocked it against the walls of ...	Most recipes you find for dragons beard candy call for granulated sugar, corn syrup, and vinegar to be boiled in water. The company I worked with used a maltose-based solution that had been boiled (wheat germ sugar).
Using cream cheese instead of cheddar in a grilled cheese sandwich If I want to make a grilled cheese sandwich with cream cheese instead of cheddar, can I get it melted like cheddar? <Q> No. <S> Cream cheese will simply go runny if you melt it. <S> It is in no way a substitute for a hard cheese. <A> Cream cheese sandwi...	Cream cheese will melt, yes, but it won't melt in the same way as cheddar.
making cream with almond milk and fat I want to make a replacement for heavy cream. I'm considering almond milk blended with a fat. I have a high powered blender on the way for this purpose (yes, it will blend). Some fats I'm considering: Coconut Oil Butter Tallow (wet rendered, pretty neutral in flavor) Blendi...	If you want to have a stable whipped cream you will need a thickening agent.
How should I prepare the coffee to be used in my tiramisu? I'm making tiramisu. Coffee is a large component of the recipe, so I imagine that the choice and preparation of the coffee used will have a big impact on the final taste. Or will it? I'm not a coffee expert; perhaps all the sugar and other ingredients will ove...	And you'll certainly notice the difference between coffee and the concentrated flavor of espresso.
What hot cereals can I cook by just adding hot water? I eat instant oatmeal at my office desk every morning. I think I can also get instant grits and maybe cream of wheat or something, but what other hot cereals can I make by just adding boiling water? I don't like flavored stuff and I'm not looking for recipes, just a...	Wheetabix or shredded wheat can also be prepared with boiling water for a hot cereal. Most couscous you'll find in grocery stores in the US is an instant variety that can just be soaked for 5 minutes.
What device to use to chop/dice tomatoes? I make chunky salsa in 2 quart batches. I have terrible knife skills, it takes me way too long to dice the amount of tomatoes needed for a batch. I am looking for a piece of equipment that will chop or dice the tomatoes into appox. 1/4 inch pieces in a quick and efficient manne...	Issue with a blender about half the tomatoes will be a purree before you get rid of all the big chunks and if you start cutting up the tomatoes it wont take all that much longer just to dice em..
How to clean an all-clad stainless steel pan I accidentally left one of my all-clad stainless steel saucepans on the stove & the water in it boiled off... I used Bar Keeper's Friend(BKF) & I was able to remove all the spots in the interior of the pan but the shiny finish on the exterior is yellowed now and BKF did not ...	Recently I found a liquid Barkeepers Friend that works well also. Polish it with 'Brasso' or some other metal polish that is acidic and claims to work on stainless.
Why do the Japanese eat a lot of raw fish? Was trying to answer this question for a school age child writing an essay about Japan. Short of Wikipedia's "hundreds of years ago, you arranged for fresher fish by transporting it live" nothing meaningful popped up in my searches - and that doesn't offer explanation because ...	Many Japanese eat raw fish only few times a year, many even don't like raw fish.
What is the difference between marinara and spaghetti sauce? The title pretty much says it: What is the difference between marinara and spaghetti sauce? I Googled and got a bunch of hits but none of the answers left me feeling like I actually understand the difference. If anything, I'm more confused now than when I st...	Typically spaghetti sauce does not have oregino in it and a marinara sauce does which is usually what gives it is flavor. either way there is not no much difference and yes they both taste the same well both taste great This will definitely vary depending on who you ask and where so you probably won't get a definitive ...
Should I refrigerate hot sauce? I am an avid hot sauce collector. I own about 2 dozen bottles in various states of completion, some of which are a couple years old. They are currently in my refrigerator. Is that where they should be? Frank's FAQ says yes. This article on Chow.com says no. What do the hot sauce exp...	The only time I would store a hot sauce at room temperature is if it will thicken up too much to come out of the bottle easily (presuming it does not say it requires refrigeration of course).
Are there gas ovens that come with a thermometer? Is it possible to buy a household gas cooker with a built in thermometer. All of the ones i have seen so far don't have these so there is no way of knowing what temperature the oven has reached. I can see that i can buy a separate thermometer to hang in the cooker but ...	In the U.S., most ovens have an audible sound such as a beep or a buzzer to let you know that the set temperature has been reached.
How Did I Explode A Saucepan? I am a complete amateur when it comes to the world of cooking. My recent attempts to teach myself have unfortunately lead to me needing to ask: How did I explode my saucepan? I'd put some garlic/onion/olive oil in the saucepan and left it on low heat to soften on my electric hob. After ...	You probably used a cheap and very thin saucepan, and on the heat the metal expanded and had stressed to the point of failure, it buckled and acted as a spring.
How to cut peanut brittle I would like to be able to cut peanut brittle into neat squares. Everything I have tried does not result in a 'neat, straight cut', a quick Google search shows some very expensive 'industrial' machinery...but nothing for the 'home'. Any good techniques for how to cut peanut brittle would be a...	Try using a finely serrated knife (I'm thinking like a dollar store steak knife).
How to bake cake and pastries without oven? I don't have an oven and I am not planning to purchase one but there are lots of recipe that need an oven. My question is, is there any way I can get the same functionality on a gas burner stove by some use of utensil or trick or hack! <Q> When I was young in Asia, my mom wou...	There are a few forgiving types of baked good (like some quickbreads) for which you could find special-tailored recipes which can work on a stove.
Cooking Indian curry with yogurt So, I've worked with Thai curry before and reviewed the post about " When to prefer yogurt, cream, and coconut milk in an Indian vegetarian dish to make it creamy? " but these seem to be concerned with ingredients, not cooking methods. While working with Thai curry, the best way to ke...	Yogurt is used as marinade for a few barbeque dishes like tandoori chicken, paneer tikka, and it's used in making curries in many dishes as Srilekha mentioned.
How can I make sugarless chocolate brownies more moist I am making chocolate brownies without sugar using the following ingredients: cocoa nibs, 1 & 1/4 cups carob powder, 1/4 cup margarine, 125 g flour, 50 g stevia, 1 tablespoon vanilla essence, 2 teaspoon baking powder, 1/2 teaspoon 2 eggs How can I make t...	One technique to replace fat (like butter) in a recipe is to use baby food prunes or applesauce .
Boiling rice - drain or boil off water? Because different rice varieties have different cooking times, I find it hard sometimes not to over/under cook them. I do it in two ways: Boil off all the excess water, and fluff it with a fork. Boil with excess water, and drain it afterwards. What are the major differences ...	The "two fingers" method where you start with excess water (the arbitrary "a couple of fingers width above the rice" measurement), bring it to a boil, boil off the water above the level of the rice, then lower it to a simmer, cover it and let it finish steaming, works really well.
How long can rye bread last? A while ago, I obtained, on a Friday afternoon, a bag of pareve rye bread from the supermarket. The ingredient listing was: high gluten flour, rye flour, water, yeast, salt The bread was also covered in caraway seeds. The best before date (or possibly expiry date -- it was not clear to...	If you store the bread in the freezer at 0°F, it could be stored for much longer.
What temperature should I serve salami at? I have recently found out that certain foods are meant to be served at certain temperatures. I really enjoy salami, but I normally eat it from the fridge. Is it meant to be served chilled, at room temperature, or at a higher temperature? <Q> Room temperature for sure! <S> E...	In general, I think the serving temperature of salami all depends on personal opinion and how you're serving the dish. Always at ambient temperature.
How to simmer bone broth safely with an overnight pause? I'm making broth using beef bones and vegetables. I started by roasting 3lbs of bones with a bit of meat on them in the oven. Then I added them to a large stockpot, covered with cold water, and added 2T of apple cider vinegar. After 30 minutes rest, I added my ...	If cooking until it's done is out of the question, you need to try to chill it.
Does soy sauce expire? Being mostly made of salt, I often used soy sauce well beyond (as in "two years and more") its expiration date without ever having a problem. Is that a bad idea, and did I actually take some health risks doing so? <Q> Still tasty implicitly says that the sauce stays indefinitely technically edib...	I think the sauce probably doesn't have an expiration date but rather a "Best By" or "Best if Used By" date.
How to cleanly cover the dough while it rise? When I leave dough pieces (for pizza) to rise, I put a wet towel on top of them, and leave them for a few hours. The problem is that when the process is finished, the dough sticks very strongly to the towel, and it's quite hard to scrap the dough from it for washing. I've...	If you don't have any of that and want to go really cheap, you can even make a larger box out of a cardboard box -- just tape up the bottom to "seal" very roughly, cut off the top flaps, and invert over your dough, along with the cup of hot water. Make a proofing box with higher humidity. (Place dough in microwave alon...
Is wood a good alternative to charcoal for bbq fuel? Instead of buying lump or briquette charcoal every time, can I just burn some birch and use that as the heat for my charcoal bbq? <Q> You can use any non-poisonous wood you like. <S> Every wood has a different heat and smoke profile. <S> " <S> Soft woods" like birc...	Birch - A softer wood, Birch is best used when grilling or smoking cuts of pork and poultry, providing a flavor similar to some varieties of maple.
Thin crust pizza on barbecue I want to make a pizza on my charcoal barbecue. I saw a few videos from Weber, but none show how to get a thin crust. What is the secret to a thin crust pizza and can it be done on a charcoal bbq? <Q> It's that simple. <S> Pizza dough is flour, water, salt, yeast: there is no magic ingredi...	The secret to getting a thin crust is... use less dough.
What is the difference between boiled vegetables and stewed vegetables? I would like to know what the difference is between boiled vegetable and stewed vegetables? Are the methods for preparing these different? How do these differ? My understanding is that with boiling nothing is mixed with the vegetables, whereas with...	A vegetable stew is usually many vegetables, balanced for flavor, and is usually a main course.
Can I eat Chia leaves? Just out of curiousity I planted some Chia seeds in a pot. Turned out they grow like crazy and seem pretty undemanding. Now I also noticed that they smell quite nicely, a bit like basil and wondered if the leaves can be eaten. Like for a salad or as a herb, because it seems super easy to grow th...	They are so easy to grow and I've had zero digestive or health issues and have been eating the leaves all Summer!
What's the difference between Yorkshire Tea (red band) and Yorkshire Gold? The descriptions on Yorkshire's websites (reproduced below) are quite vague. There is a link for "More info" but that simply directs you to betty.co.uk where the same info is reprinted. Gold is more expensive. Right now, at betty.co.uk, for a...	I have had Yorkshire 'gold' before and other 'gold' types of tea from different brands of tea from the UK, and they are good but just taste different from the standard 'red' or 'breakfast' blends of tea.
Can I substitute almond meal for breadcrumbs in meatballs? I am gluten-free and want to make some turkey meatballs. I was thinking about putting almond meal in the mixture. Would that be okay instead of breadcrumbs? If not what would be a good substitute? I don't really want to buy breadcrumbs or bread for one thing o...	Whilst bread crumbs are good, so is almond meal.
Blue garlic during pickling How do I make the garlic not come out blue during pickling? I know it is safe to eat, I just do not like how it looks. I have used minced garlic but sometimes I prefer cloves. There has to be a way, you can buy pickled garlic in the store and it is not blue! <Q> Yes, I also got pickled garli...	From what it looks like blanching and/or buying brand new garlic is the only way to prevent this.
What natural emulsifier can I use for almond milk? I am a vegan and I make my own raw almond milk (blend soaked almonds, strain through a nut milk bag). The trouble comes when I want to warm the milk for a warm drink or to put in my coffee - if it gets too hot the fat separates from the liquid part and it's really gro...	For an alternative, try sunflower lecithin, usually available in health food/supplement shops.
Could I get sick from accidentally cooking an olive can metal lid in my spaghetti sauce? I accidentally cooked a metal lid from an olive can in my spaghetti, but didn't find it until everyone had already eaten. Could my family get sick from it? <Q> Very unlikely. <S> Cans are made from either steel (uncritical) or a...	But if the lid was exposed to chemicals, poisons, or dirt then it would have to be properly cleaned to be safe.
Supply of Boiling water without power outlet This weekend coming some friends and I will be running a cake stall at a local vintage fare.We would also like to sell hot beverages such as tea and coffee. How can we cheaply and easily heat water up for tea and coffee without access to a power socket? <Q> Do as others do ...	You need a Thermette (Kelly Kettle or Storm Kettle in North America - they're all brand names).
Difference between French bread and Japanese bread I have lived in Japan for 1 year now, but I cannot find French bread - baguette - in Tokyo like the one we have in France. Their bread is not crunchy nor crispy at all, and it's chewy, I kind of feel like I am eating a sponge... like old bread. What is the difference...	The Japanese think of bread more like a sweet than a staple.
Coconut rice; should it taste like coconut? I made coconut rice yesterday with a simple recipe (coconut milk, water, tsp sugar, pinch of salt, rice, all in the rice cooker). I was a little bit underwhelmed by the output; the rice was cooked perfectly, but lacking in the the flavour and aroma area. My coconut milk can...	In my experience, coconut rice does not end up tasting very strongly of coconut, although it is richer and slightly sweeter.
Reuse of Food Grade Tins I am interested in using a food grade tin (such as this ) to store small amounts of food, in particular for storing summer sausage or cheese for short periods of time (1-2 days). What are the food safety concerns (if any) for this? My searches online seemed to concentrate on reusing industrial...	Different types of tins are intended for storing different types of foods (dry crackers are very different from cheeses that contain some moisture).
converting a muffin recipe to a cake recipe I have a muffin recipe for chocolate zucchini muffins. The recipe calls for a 325 degree oven and a baking time of 20-25 minutes. I want to bake these in a 9 x 13 pan as a cake. How long should I bake my cake and at what temperature. <Q> Most of the bake times that recipes...	The best thing to do when you are trying to bake batter for muffin/cupcake in a cake pan is to start out with the initial time the recipe gives you and then there after, check it periodically with a toothpick in the center.
Are cooking thermometers essential? I've been watching some cooking shows, and they seem very keen on there thermometers.They have prob thermometers, oven thermometers, meat thermometers, confectionery thermometers, oil thermometers...(Possibly these are all the same device, I don't know anything about kitchen thermome...	Thermometers are really practical when you do not have a lot of experience cooking things; it let you keep track of the proper food temperature.
How can I use a large quantity of raw almonds all at once? I have a big practically unused bag of raw almonds that's been sitting in my pantry for a couple years. I got them as a gift when I used to munch on them more, but after a few major life changes it just has never been pulled out again. What can I possibly mak...	They can be an appetizer -- heat in a dry pan, add a bit of butter, then spices and maybe a little bit of sugar to make spiced nuts.
Make fruit last longer in fridge? I am single. When I buy strawberries or blueberries they don't always last until I get to eat them. Would they last longer kept in water? (in Tupperware) I know strawberries can be frozen in syrup. I don't want to do that. I sometimes make muffins with half the blueberries just so I c...	In general, keep the berries cold as much as possible, keep them dry, and store in high humidity.
How do I add spice after cooking gravy? I have made chicken gravy. It tastes good but I think adding a little more spice to my gravy will be fine. Can anyone say how to add more spice to it after cooking? <Q> Carefully! <S> You can always add more, but you can't really remove spices once they are added. <S> Salt, you...	If your spices are ground, you can just add them to the gravy and stir them in.
What to do with leftover almond peel? I always soak almonds at night and peel them the next morning. I'm just wondering if I can do anything with the leftover almond skin. Any suggestions? <Q> I made bacon Mixed together 2 tablespoons oil, 3 tbs soy sauce or tamari, 2 tbs nutritional yeast, 1 tbs woostershire, 1/2 tb...	You can even use them to cleanse your skin by simply grinding and mixing with your daily face wash.
The right amount of jalapeño Often when I make soup I add a minced jalapeño (with the seeds) into the soup. I know that the pepper has a (I believed) 1,500-2,500 heat range and so when I add a full pepper on the low end of that scale it's fine and I get that tongue numbing heat sensation. When the pepper is on the high...	I go through quite a lot of chillies, so what I would do is mince a bunch of jalapenos, and add it to your soup a spoonful at a time.
Omiting salt in baking recipes that use chemical leaveners? I'm trying to reduce my salt intake. I've noticed in baking recipes where baking powder is used they add salt. Can I omit the salt or would the recipe fail? <Q> I completely agree with Cascabel's answer. <S> I do want to add a bit. <S> Salt is an amazing f...	It is possible to modify most bread recipes to bake without salt, but it may require altering the rising time (and perhaps how much you knead/fold/shape).
How much meat should I serve per person? Catering a small event tomorrow for twenty people. Serving beef brisket, pulled pork, and veggie lasagna. Question is how much brisket & pork should allow for each person? also serving three sides, rolls, etc. <Q> About 8oz or 225g/person is probably a good place to start. <...	For entertaining purposes the rule of thumb I've most commonly seen in your case, where the meat is the primary food being served, is about 8-10 ounces per person. Always over cater, as you never know who is going to turn up, and pulled pork makes great left overs
How do I prevent jams from turning brown? I have been a jam maker for years. We live in an area of fresh fruit so it's always naturally sweet. I decrease the sugar in each recipe by at least 1 cup and I always add fresh lemon juice. My question is: do I need to water bath the jam to prevent it from turning dark on t...	Based on what I have seen, I think all jams made with either hot bath or open kettle method oxidize a bit near the top of the jar.
Is a (British) wedding cake just a tiered fruit cake I'm trying to find a good recipe for a wedding cake. I'm going to keep it fairly simple, one or two tiers, plain icing with some small decorations. Many recipes seem to be variations on classic fruit cake or Christmas cake. Is that the case? Am I safe scaling up a ...	These days, wedding cakes can be pretty much any kind of cake.
Can I substitute vodka for rum in tiramisu? Specifically in this recipe: Tiramisu-II The reason why I'm asking this is I only have vodka at home, and I rarely drink. So I don't want to buy any kind of liquor just for three tablespoons of it . Plus, alcohol is very expensive where I live. <Q> Rum used in tiramisu is ...	The vodka will add nothing to the tiramisu recipe since vodka is made to be flavorless.
How to make crispy crepes? I make very thin crepes using batter made of 500 grams of flour, 3 eggs and 250 ml of milk. They turn out thin, soft and pliable. My wife on the other hand remembers fondly her mothers crepes, which used to be a bit thicker and had a bit of crunch. How should I modify my recipe or technique ...	If you're not filling the crepe: just cook it a little longer. And lower temperature longer cooking time will help too as it gives time for the batter to spread out and evaporate moisture.
How do I achieve a light and even 'dusting' of paprika? I'm trying to perfect my seared and roasted pork loin chops, and I'm hitting a bit of an obstacle. Part of my recipe involves a very light dusting of smoked paprika after being seared, prior to going into the oven. That seems easy enough, but it turns out to be ...	I've not tried this, but I suspect you'll get better results by lightly coating some flat surface (such as a cutting board) with paprika and dipping the chops in after searing.
Is there supposed to be a difference between General Tso's and Sesame Chicken besides the seeds? There are three very similar dishes I see on Chinese restaurant menus: Orange Chicken Sesame Chicken General Tso's Chicken I know Orange Chicken is at least a little bit different (it's typically spicier, I can see th...	Sesame Chicken is typically salty with a hint of sweetness, served with sesame seeds. Every restaurant is free to give their own interpretation.
How many cups is 8 whole peaches equivalent to? I have some fresh peaches that have been peeled and sliced and mixed with some sugar and a little lemon (approx 1/2 a bushel). All the recipes I can find only call for "8 peaches" or similar values. But my peaches are already cut up. Does anyone have a suggestion as t...	I've found that 2 medium size peaches is a cup, give or take, and this works in a recipe I like that calls for 8 peaches.
Lots of water coming out of chicken breasts when cooking in pan. Why? When I cook chicken breasts in a pan, a lot of water comes out of them. I've seen this answer: My chicken breasts release a lot of fluid when cooked. How do I prevent this? where some people suggest that this has to do with the quality of the chic...	Liquid naturally comes out of all meats as they cook. However, you can minimize it by the way you cook.
Old stone mortar and pestle cleaning My roommate has an old mortar made from stone that had been outdoors for quite some time. She rinsed it thoroughly,put it in a big pot, and boiled it to kill any bacteria that could be crawling in there. The mortar has great sentimental value for her, and I'm unsure about what pro...	All you need to do with something left outside is wash it out with water, and if any stains some detergent. Oven would work too, but be careful not to go too high because the stone could crack.
Is heated up bleach dangerous? I put my electric flattop oven on self cleaning. This heated up the top of the oven. I then bleached the flattop. The bleach steamed up and made it nearly impossible to breath. The entire room is now unenterable due to the fumes. It is not merely a typical bleach smell. I can't breath whe...	The fumes being released are almost certainly chlorine , which as you have observed, is quite hazardous. You are unlikely to have done yourself any serious harm as you're sitting there typing about it, but breathing any more of it is definitely to be avoided.
How do we decide between gas, induction, and electric (ceramic) stoves? I'm surprised I only found one previous thread on this topic and it was 5 years old, so i think it's worth asking again since I'm sure some things have changed. We're going to be remodeling our kitchen very soon. I'm not a professional chef, but i...	A powerful induction stove can transfer more energy than gas for equivalent safety, as the gas would require a large flame. Aside from the differences in cleaning and price, which are important, I find that the biggest issue for me is actually cooking on the stove.
Can I still save my solid block of jam? So this morning I made some blackberry jam (just blackberries, lemon juice and sugar). But apparently I overcooked it, because after dropping it in the pot and sealing it, it cooled off and now it's rock-solid. Is there anything I can do to save it? I was thinking about trying t...	If the Jam or Syrup is simply crystalizing, then you simply have a too high sugar:water ratio; the sugar is dissolved at 100 C but oversaturates and so crashes out of solution when it cools to room temperature.
How can I keep food hot for extended periods without an active heat source? Say I have a hot dish, and I want to keep it hot and safe (i.e. >140F) without any heat source (no electricity, no fire) for as long as possible, say morning to evening, or even over a day. Just using something insulated won't be enough for mor...	F. There are also reusable hot and cold packs that can be used in an insulated cooler or carrier that will keep food safe for 4 - 6 hours. - Food can be cooked in and carried or stored, staying hot for several hours.
How do I decrease the saltiness in pork meatballs? If I simmer salty pork meatballs in low sodium tomato juice or sauce would it decrease the saltiness in the meatball? <Q> Another option is to make the sauce a bit spicy. <S> Both sweetness and spiciness will lower your tongue's perception of saltiness. <S> Note that...	The easiest way to make the taste of the meatball less salty is to make the tomato sauce a bit sweeter than you normally want it.
Why does my horchata have too much sediment? I've tried a few times to make horchata. My process is as follows: Put 1 cup of long grain rice, one cinnamon stick, and 4 cups of water in the blender. Blend briefly to break up. Let soak for 3+ hours. Blend thoroughly. Strain through a fine mesh strainer. S...	One technique which seems to be effective at straining out fine sediment is gel clarification with gelatin or agar.
How to keep cake topper from toppling over I have a wedding cake to do this weekend and the bride wants each cake tiers on separate tree stump. The top tier will be a 6 inch layer with a 4 inch layer. The tree stump for this top layer the bride wants the tree stump height to be 20 inches tall. But the cake topper is...	If you're using slick plastic, you might be able to lift the dowels back up an 1/8" after finding the bottom plate before trimming flush, so that the topper can sink just slightly into the cake.
Is butter required to caramelize onions? Caramelized onions are great but I've only seen them prepared with loads of butter. Can you caramelize onions without butter and still achieve the same effect? Or is butter what creates the caramelized effect? <Q> Onion can be caramelized without butter. <S> Or any other type o...	In fact, you can caramelize without any fat.
How do I clean a George Foreman grill? I find that the scouring side of a blue ("non-scratch") kitchen sponge, with water and dish detergent and lots of elbow grease, is effective, but it does require lots of elbow grease and I'm wondering if there's an easier way. <Q> Deglazing is the easy way that I've found over the...	And as others have suggested, I find it easy to clean with a piece of dry or wet tissue and then water while it is still warm.
Is eating olive pits a problem? I have been eating fresh and brined olives for years. I like the olives with the pits and usually consume the whole pit without removing it. It was recently pointed out to me that this is not a healthy practice, and even though I have been doing this for some time, I began to wonder whet...	Heard for some old folks in Greece they have done it for whole life(in their 80s still kicking and olive pits eating:)) and they believe that pits protect their intestines as they are digestible
Why is my chocolate fudge not that dark? A UK chain's chocolate fudge is very dark. When I do chocolate fudge it comes out more looking the colour of milk chocolate. Is this because they use whipping cream or for some other reason? <Q> It's possible that you need to add more chocolate, or use a different type of chocol...	Probably it's the cocoa/chocolate used - there are some brands/breeds that are a lot darker than others
How to avoid stiffness and crispness of toasted/oven baked bread sandwiches I would like to know whether there is any solution to avoid the stiffness and crispness of bread of oven baked sandwiches which uses normal white bread as the base. I used to make sandwiches with bread and always these bread after baking turns ...	Same thing when you do an oven baked sandwich, it should be done on high heat so that the bread toasts up and crisps up on the exterior while not drying up the bread.
Cleaning a Teflon pan with burnt rice residual Here is the rice cooker I own: There is a removable pan which is Teflon coated. A few days ago, cooking 2 cups of rice I thought it was too slow so I put it on direct heat (oven) to make it faster. After 5 or so minutes, the rice was slightly burnt. I tried (hot water ...	You can add some vinegar and hot water, it should do the trick.
Michelin Three Star Restaurant; but if the chef is not there When going to Michelin three star French restaurant in Paris, should I first find out if the star chef is actually cooking or at least present? I have been visiting a French restaurant in Paris that is highly rated and I never questioned myself if the star c...	Chefs will rarely cook; they will create the dishes, they might cook the prototypes and do trial plating to show his staff how the dish should cooked and presented; and the team will do the cooking day-to-day.
Storing chicken of the woods mushrooms How can I store stored chicken of the woods? Last year I tried dehydrating but it really doesn't bounce back too well. Could these be sauteed and then frozen for later use in sauces? They only come around once a year so I don't want to screw them up this time. <Q> You should free...	As a mushroom variety that is associated with allergic reactions to some, I don't think it is advisable to dehydrate it.
Why are foods often packaged in weird measurements? Whilst shopping I have noticed quite a number of products having very weird measurements. for example my jar of peanut butter is 127g, but I can't spot a pattern here. Is this just a random part of production, or is there some reasoning behind this? <Q> Quite often, ...	Either way, though, these sizes are based on a combination of how much we - the consumers - are the most comfortable with buying, but also based on average consumption.
How do I avoid fibrous, dry beans? I've recently started adding beans to my diet to get more fiber. I've never been a fan, but it's better than the alternative. I've also discovered refried variations, which helps a lot. What I'm looking for is some kind of bean that isn't as "fibrous" or "dry" as the red kidney beans...	To answer your question, I think that white beans and pinto beans are a good start (you can make a chili, for instance), and that chickpeas are also a very good starting point.
What temperature to scramble eggs? We switched from an electric stove to a gas stove. The new stove doesn't seem to get hot enough to scramble eggs. How hot should the pan surface be to scramble eggs? All the recipes I've found just say "heat until hot". EDIT: I measured my pan with an IR thermometer, it never got ab...	Most stoves can easily get empty pans up to at least 400-500F.
Strange orange gel on surface of zucchini? There's a strange orange gel-like substance on the surface of a zucchini that's been sitting in my kitchen for a few days. It's a bit like tiny globs of orange marmalade. Any idea what it could be? Is the zucchini going bad? EDIT I tried wiping the "gel" off with a paper tow...	Your zucchini (courgette) was loosing sap at the stem end.
Vegetarian replacement for pork mince in Chinese style stir fry In Chinese cuisine it's very common to start a vegetable stir fry with a bit of minced meat, typically pork, to give the dish a deeper flavor. To make a vegetarian version I usually just leave this out, but I've been wondering if something else would give ...	For your stir fry, it seems like a similar substitution might work - start with a few minced mushrooms, making sure they get quite dry and brown by the time you're done. Minced fermented black beans. Consider also adding just pork seasoning: a bit of 5 spice.
Making super-sour sweets -- issues with stickiness I've successfully home-made gummy sweets -- my preferred flavour currently is scotch bonnet chilli. They are made of sugar -- heated until just below hard-ball temperature, gelatin, chillies. The problem I'm having at the moment is that I want to give them a super sou...	Another option would be if the citric acid is a powder then mix some cornstarch with it and then coat your gummy. Citric acid just like sugar attracts moisture.
How to make Banana juice I have looked up how to make Banana juice because I wondered if it was possible. It turns out that it is. I read that it is best to use a blender for this. Wouldn't I just end up with a banana puree if I use a blender to try to juice it? <Q> If you microwave bananas for a few minutes in a bow...	They blend ripe bananas with grass and mix with there feet or hands until the enzymes break down to get clear juice.
Meat alternative for tempura? I am having friends over and plan to make tempuras. Two of them don't like seafood in general so my choice of shrimps and squid might not please them so I was looking for a meat alternative for them and everyone to enjoy as well. As I have never made meat tempura I am full of doubts abou...	Cervelat or thuringer tempura (with some mustard or wasabi powder in the batter) it is a most excellent unorthodox tempura.
Why would the first few pancakes come out perfect, but only get worse from there? I have never been a pro at making pancakes. I tried again yesterday making them, using this recipe : Ingredients 1½ cups flour (375ml) 2 eggs 600ml milk pinch of salt Method Mix all the ingredients until bubbles form on the top of the ...	The pan is getting too hot.
Opaque green tea, what is that? If you order green tea in Thailand you get a long drink in a plastic cup that resembles a sweet, frozen shake. (Then you can put the cup in a plastic bag, hang it on the steering rod of your motorbike, drive around and sip it with a thick straw on hot days.) The Thai green tea is very d...	Matcha is finely ground powder of specially grown and processed green tea.
Does a silicone cutting board really work well? I tried a silicone cutting board, and I noticed two problems so far. First, it had a strong smell, it only disappeared after two weeks of use. Second, I noticed scratches after chopping on it. What are the advantages and disadvantages of silicone boards when compared ...	It has always been my generally accepted belief that silicone is better than wood because wood has more little microscopic crevices where bacteria can hide.
How can I make my own Super Noodles/instant noodle seasoning? I like BBQ Beef Super Noodles, but they don't taste the same as they used to. The flavour sachet is not as strong as it used to be (maybe they use more filler nowadays). I can buy plain egg noodles, but how can I make the seasoning? The ingredients are lis...	The key to most of the 'beefy' flavours I've come across in products like this seems to be in the glutamates - those are the things that give that rich umami-flavour to things.

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