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How to inject carbon dioxide into hard candy, to make popping rocks? I have a great idea for a unique candy recipe, but to achieve this I need to be able to make pop rocks. The pop rocks would be inside the candy. Doing some research I have learned that pop rocks have pressurized carbon dioxide gas inside each tiny r...	Some of them call for using baking soda plus an acid, so that you generate carbon dioxide in the syrup, rather than injecting it as a pressurized gas. The trick would be how to carbonate it before it cools and solidifies. Look for a place that services fire extinguishers.
When spicing rice, should you add the spices in the water beforehand or after the rice has cooked? Newbie cook here. I use a small inexpensive rice cooker to cook my rice. Are you supposed to add your various spices to the water when you put the rice in the pot? Or should you add the spices in at the end when the rice...	Probably depends on whether the spices are water-soluble or fat-soluble; if fat-soluble, and the rice is being cooked without fats, then there's probably little point in adding them to the rice cooker.
If uncooked rice is soaked for 2 days, is it still safe to eat (after it's cooked)? I completely forgot I soaked the rice on Monday night. It was completely submerged in water. Left at room temperature. If I cook it now, would it be safe to eat? <Q> Food is generally not safe to leave at room temperature for more than ...	If the rice had been in the fridge, in water, for 2 days, I would cook and eat it. No, certainly not.
Is it safe to boil water in a microwave? Our electric kettle broke. So this morning I used the microwave to boil water for the first cup of coffee. Only thing is - the water in south Africa is not really the best of quality when you get it from the tap. I presume using a kettle kills of some of the bacteria that is s...	From a bacterial standpoint, boiling water in your microwave is probably sufficient to kill everything of concern.
Eggs sticking to the pan Everytime I fry eggs, in any pan, it sticks. If I add oil or butter it helps, BUT if I go to make a second egg, it sticks unless I add more butter or oil. And when I add more, the butter or oil burns and makes my eggs taste gross. What am I doing wrong? <Q> If it's a stainless steel pan then th...	It is always best to cook eggs over low heat, they won’t stick that way. Sounds like you're using too much heat.
How to tell when water reaches 100 degrees Fahrenheit without a candy thermometer for the purposes of disolving gelatin? I found a recipe for a gelatin desert I'd like to try. But there was one step I don't feel prepared to tackle: In the meantime, in a small sauce pan heat ¼ cup of water to about 100 degrees. Add t...	In a pinch, if you have a window thermometer, the glass bulb kind, you might be able to clean it up a bit and use that.
Why are wire beaters becoming more common in hand mixers? It seemed to me that most hand mixers in the past used centre post beaters. They seemed more sturdy and durable, thicker construction. I saw one recently by Kitchen aid and the wire beaters seem very minimal, thin, with little surface area compared to the cent...	From an engineering perspective, I would say the beaters are appropriate for the mixer and its anticipated usage.
How to remove garlic smell from refrigerator/ice maker Is there a certain cleaner or chemical that will remove a lingering garlic odor from an ice maker or other food processing equipment? About a month ago, my wife and I noticed that the ice from our fridge had a slight garlic smell and taste. On inspection, I notic...	Baking soda will help remove/absorb any odors that have leeched into the fabric of the fridge. Old fashion method-put a piece of coal on the fridge shelf.
Why did my ginger garlic paste have a bitter aftertaste? I cooked a base for indian sauce based on lots of onion, homemade ginger garlic paste, some veggies (I used carrot, a little napa cabbage, bell peppers) and spices. After cooking, the sauce had an unfortunate bitter aftertaste. Nothing burned, I cooked over car...	If your garlic had started to sprout and especially if you left in the germ, this is a possible cause of the bitterness.
How to tell if cheese is vegetarian? I do not eat farmed animals, including animal rennet, which is used in making many kinds of cheese. Cheeses here in the U.S. vary in what they use as curdling agent and I have seen the following labels listed in ingredients: Animal Rennet Rennet Microbial Rennet Cheese Cu...	So to find out whether the cheese is vegetarian or not check the label carefully and look for the source of rennet.
What is the difference between Atlantic and Steelhead farmed salmon in taste and how to cook? I noticed today at the grocery for the first time a new type of salmon called Steelhead farmed salmon next to the regular Atlantic farmed salmon. The Steelhead was about 10% cheaper in price and slightly deeper pink/red (the p...	The farmed Steelhead, in my appreciation of taste and cooking is tastier (less fishy) and not as dry as the Atlantic Salmon.
Can I use Bisquick instead of All Purpose Flour? Can I use Bisquick instead of All Purpose Flour? <Q> You cannot directly use Bisquick in place of AP flour. <S> According to the company web site and Wikipedia, Bisquick consists of bleached all-purpose flour with several other ingredients, including fat (shorteni...	Depending on the recipe or application, you may be able to substitute or remove some of the other ingredients to make use of a pre-mixed flour like Bisquick.
Why does my apple crumble develop a bitter aftertaste? I tend to make Apple Crumble in a very basic way, using Bramley apples cooked down with plenty of sugar ( enough to leave a little tartness to balance out the sweet crumble mix ) and a bit of cinnamon. The outcome is delicious but if I go back for a second helpin...	It happens because of the way the mouth's flavour sensors react to certain flavour compounds, but I don't know enough to explain how it works exactly.
How many times can you reuse bones to make broth? I recently cooked a chicken and made chicken broth from the bones. I also kept a few pieces of meat to add to the broth to give it more flavor. I know you can freeze the broth and use it for later but specifically how many times can I reuse the bones to make broth? Is ...	Generally, doing a third (or more) use of the bones for broth will extract very little flavor, mostly only giving you a bit of the remaining gelatin.
Cooking steak in frying pan, problem with oil splatter I was using canola oil and put the stove top setting on "high - 9". I read plenty of guides suggesting there will infact be oil splatter, but it was pretty excessive and burning my arm with one drop getting near my eye before I stopped. I turned the heat setting do...	One of the best investments I have ever made in the kitchen is to buy decent kitchen towels that don't turn to slush.
Can you eat turkey eggs? I'm considering acquiring a few turkey hens and was wondering can you eat Turkey eggs? Has anyone eaten one? How do they taste? <Q> Yes, you absolutely can eat turkey eggs. <S> They are somewhat like duck eggs in that they are richer and creamier in taste. <S> However, turkeys don't lay nearly ...	Turkey eggs look and taste like chicken eggs, they are just bigger.
Should I peel my tomatoes before making a sauce? What are the pros and cons of peeling my tomatoes before making a sauce? I basically make two different sauces a classical red sauce and a "pink" sauce that is a light alfredo infused with white wine and then chopped tomatoes are added and reduced. When making my pin...	We cook down our tomatoes with skins on and then about half way through we strain the juice out to get rid of skins and seeds. It is unnecessary, however some people don't like the skins.
Are there any calories in roasted coffee beans? Why is black coffee 0 kcal? Are there any calories in roasted coffee beans? And why do they seem to 'disappear' when turned into black coffee? According to some websites, there are (I've seen values between 300 and 400 kcal per 100 g). At the same time, when I check nu...	People usually don't drink up the ground coffee in their cups, so for the purpose of counting how much burnable material you consume, you can approximate it to zero.
Why is cheese never used in Americanized Chinese food? While working weekends in an Americanized Chinese food restaurant I realized while many ingredients are used, no dishes contain cheese. This seems to be the case for every chinese dish I have ever seen in America, where as almost any other type of restaurants at...	I think cheese doesn't appear in American style chinese food more because of the way that american style chinese food has evolved (or hasn't evolved) as a cuisine, rather than because milk and cheese aren't traditional chinese ingredients.
How do I prevent crust formation when proofing pizza dough? While proofing, the crust can appear on the dough balls if in contact with air (oxygen). I tried preventing by damp cloth but it still happens. The only thing that works 100% is plastic foil wrap, but that would prevent the dough from rising. I'd like to proof...	Much easier is plastic wrap, which doesn't prevent the dough from rising if you use it to cover a sufficiently large bowl .
Why do I add stock to risotto slowly? Risotto recipes always call for adding the stock slowly. Why do we do that? I've read in a couple of places it may help cooking the rice more evenly, or prevent it going stodgy? <Q> All due respect, it's a myth. <S> You don't need to add liquid slowly. <S> Perhaps there used t...	Adding the liquid slowly also let you control the cooking more closely, you can then add a little bit more or stop adding when your preferred texture is attained.
Only the core of my banana is black. Is it safe to eat? This banana had a bit of bruising I wasn't too concerned until I noticed the core (and only the core) was dark brown/black in color. In addition, it's somewhat dry and hollow, unlike normal banana flesh. I've read elsewhere on the Internet that this happens whe...	when a banana is almost black just in the 3 central cores it is because it is beginning to change from fruit to seed and is perfectly fine to eat.
Flavor difference between marzipan and persipan I know that persipan is a cheap substitute for marzipan, using apricot or peach kernels in place of almonds. How do the flavor profiles of these two food items differ? Is marzipan really "better" in some sense than persipan? <Q> If you want to give something the flavor of...	Modern, sweet, cultivated almonds have a stronger almond-y (and in my opinion, better) flavor than apricot kernels
I accidentally dropped the lid from a can of diced tomatos in my crockpot of cabbage roll soup! I went to stir the cabbage roll soup and found the metal lid to the diced tomatoes in the soup. It's been in there for at least an hour with all the food in the crockpot cooking on high. I got it out and still have the food ...	I like the "lick test": If you would comfortably lick that lid, then the food is probably safe.
Why boil octopus with wine cork? I saw a recipe (in Croatian, check out if you understand) for making octopus salad that says boil the octopus with a piece of wine cork. The article doesn't explain what effect the cork gives. Do you know what the purpose of it may be when added to boiling octopus? <Q> The muscle fi...	I would guess that it is the wine residue in the cork that helps.
How can I improve the texture of my whole grain pancakes? I've been experimenting for a while with whole grain pancake recipes that I can make in a blender. This is the best variation I've come up with so far: ½ cup hard white wheat 1 cup rolled oats 1 ½ cups milk 2 large eggs 1 tablespoon baking powder ¾ teaspoon sa...	Adding a mashed banana or a half cup of applesauce can help make them fluffier and more moist! By far the easiest thing would be simply to use wholegrain wheat flour, letting someone else do the grinding for you.
Is Foul Fair? (Or what is this mystery bean) I came across this at my local hypermarket, and I'm wondering what it is, and what one can do with it. If it isn't obvious from the picture (Bigger version here https://i.stack.imgur.com/M4TKG.jpg ) Its a dark brown bean, roughly the size of a coffee bean, and a medium dar...	These are fava beans , the term "foul" (uncommon transliteration) on the pack hinting at a dish that these beans are typically used for: A ful , a stew-like dish of cooked and spiced beans from the Middle East.
What can I use instead of Sriracha if I only want to make a dish non-spicy, but similarly flavorful? The specific recipe I'm making is http://www.budgetbytes.com/2012/08/spicy-noodles/ (copied at bottom for posterity). I'm a big fan of the spice, but my guests and partner are often not. Since the sriracha is a crit...	I make a similar sauce using Chili Garlic Sauce, which has a similar (but not identical) flavor profile and color and adds a lot less heat.
Does using Electric stove vs Gas stove have any difference in food taste? Does it make any difference in taste when you use Gas stove and Electric Stove?AFAIK, it doesn't but some people I know (amateur cooks) say that it does make a difference in taste. Enlighten me on this one please? <Q> The simple answer is: no, ...	There is no difference in taste between cooking on electric or gas stove, if the cook knows how to compensate for the difference in heating speed .
An electronic tool for mixing while the pot is on the fire When cooking a pudding cream, we need to constantly mix the cream while it is on the fire, in order to prevent chunks from forming and keep the cream smooth. It takes a long time and the hand becomes tired. Is there an electronic tool that can be used to mix th...	For thick sauces and puddings, I would think an immersion blender is the way to go.
What regular product can replace Philadelphia cooking creme in a chicken pie recipe? This is the recipe: http://allrecipes.com/recipe/220694/philly-chicken-pot-pie/ It's perfect because it's so simple, except I don't like the "cooking creme", which is an unappetizing concoction of strange ingredients and too much sal...	You could do something like; roux, milk and cheese .
Old oil on cast iron Dutch oven I have a Dutch oven that remained in storage for about three years. Apparently I covered it with oil prior to the storing. Now,it has that old oil smell to it that I can't get of. Any advice on how to remove the oil and smell? <Q> Try burning it off. <S> Put it in a 500 degree oven for ...	Just make sure that when you prepare the cast iron for storage, that you bake the oil on, and don't store the cast iron wet.
Why does yoghurt need to feed on milk products? Why not plain sugar? My understanding is that yoghurt is is the biproduct of a yoghurt culture, a bacteria, eating lactose and excreting the yoghurt. My question is - why does it need to be lactose that the yoghurt culture is eating? For yeast to produce alcohol, for ...	The reason they eat lactose when making yogurt is because that's what they have.
Why is my garlic brown and slightly translucent? I have a whole garlic where almost all cloves are slightly brown, a bit translucent and soft. This is a photo of one of the cloves: The cloves are also a bit sticky when peeled. It reminds me a bit of how pickled garlic looks like: These are not brown spots , so it do...	This is a defect known as "waxy breakdown" or "waxy decomposition", and is caused by growing or storing the garlic under too hot conditions.
Can I use just flour instead of roux in my gumbo I'm scared of making roux. Hot oil=Scary! Can I use just flour instead of roux when making gumbo? Will it thicken the soup in a similar way? <Q> I wouldn't recommend it. <S> Dark roux is actually a pretty weak thickener compared to a light roux. <S> As you get darker...	You don't have to thicken things with a roux , and a roux doesn't have to be made with oil.
Why pour water over the covering plate while cooking okra? When my mom makes okra, she adds okra in the pan with all the masala. When she covers the pan with a plate for the okra to cook, she pours some water over the plate. She says it helps it to cook faster or something, but she doesn't know any scientific reason. I...	The water will absorb the direct heat and protects the plate from cracking. The reason is to keep the okra from cooking to fast and cooks evenly.
How to make white risotto I want to make white risotto, but I can't as the broth is usually brownish and makes the rice to have the same color. I don't know how to make/get white broth, any ideas how to make white risotto? <Q> Normally a white risotto would be made with chicken or fish stock. <S> While the stock you ge...	My mom would typically make risotto with shrimp stock.
Combining melted chocolate with eggs I've come across a number of recipes (the most recent of which was this ) which suggest various combinations of adding hot melted chocolate to a mixture that contains eggs. The problem that I have here is that if I let the chocolate mixture go cold, it hardens and can't be mixed, ...	First of all always let your eggs come to room temp before using them.
I have a French Coconut pie recipe that calls for 1/2 cup butter. Could I replace it with condensed milk instead? I have a coconut pie recipe that uses 1/2 cup butter and 3 eggs. Could I replace some of the butter with condensed milk? Any other substitutes besides margarine? <Q> Butter is about 80% fat, maybe a bit l...	There aren't many (at least, not if you restrict to vegetable fats), but one which does meet the criterion is coconut oil, and since you're making a coconut pie that seems like an excellent substitute.
Forgot to add spices to curry I made a jalfrezi today for tomorrow and I forgot to add spices, (cumin, tumeric, paprika).Is there a way I can add them now getting the most from them? <Q> You will need to cook the spices before adding them, but you can add them in now and it will be fine. <S> You can either dry-roast th...	So yes, you could fry up some spice in some more oil and mix that through your existing batch.
Baking with oven without bottom heating element My mom wants to do baking but her oven doesn't have bottom heating element. It only has an element on top, with a fan at the back. She told me that she can't make me a good pizza or cake without it. Is there any way around? <Q> For things that can be baked for a short p...	For pizzas, you can move the stone closer to the top element, so that you can get it very hot, and then lay the pizza onto the stone, so that the bottom will cook from conduction, not just radiant heat.
Fast way to cook steel-cut oats when no microwave is available I am looking for a way to prepare fast steel-cut oats. I do not have a microwave, and I would like to have them for breakfast but I can not cook for ~40 mins to prepare them in the morning. I have tried to cook them by simmering them ~10 mins till the w...	Try soaking the oats in cold water overnight-
Pizza dough changed from usable to sticky Advice needed please. My son has a small pizzeria, a family run affair. Since 2011 we have made several thousand pizza, one size fits all.A problem we are hitting now is inconsistency of dough mix. Hydration has been varied over the years starting at 59% and now at 56%. Even at...	It's possible a change in the flour mix has changed from the vendor.
Sauerkraut/sourkraut - ratio of grams of salt to grams of raw cabbage? Yes, obviously it can vary. I'm just looking for an approximate range, as a good place to start for my first time making a batch. A good answer would be something along the lines of: 10 to 20 grams of salt per 100 grams of raw cabbage Or someth...	I checked a few German Sources 1 and found a range between 7.5g salt per kg cabbage 2 and 20g salt per kg cabbage 3 .
Can I refrigerate bread dough after the first rise and bake it later? I do not have enough time to bake my bread. Can I refrigerate it or let it sit on the counter and bake it later in the day? <Q> Yes, you can refrigerate bread dough, and in fact you will probably find that it will give you better, tastier results, b...	To answer the other part of the question about letting it "sit on the counter," that depends on your room temperature, how fast the dough rises, and other things.
What's the closest replacement for clam juice? I've been searching all over the stores in my area for clam juice so I can make some gumbo or clam chowder, and can't find a single can of it anywhere. What's the closest replacement to clam juice that would keep roughly the same flavor? <Q> Cook's Thesaurus recommends f...	Most likely a fish stock will do.
What happens if bread is made with sparkling water? I am making a white bread with 500g regular flour, about 300g water, sourdough starter, yeast and salt. It will rest and raise some time before being baked. Pretty basic. Now I was wondering, what would happen if I used sparkling water. Will the bubbles do somethi...	You can add sparkling water to thick soups shortly before serving to get them more foamy.
How do I remove aluminum foil from the bottom of my oven? I had this brilliant idea to put aluminum foil at the bottom of my oven while I cooked pizza at very high temperatures. I was hoping it would catch any toppings that fell off so I could quickly remove them and prevent smoke. The result is that the foil bonded ...	I'd use a solution of sodium hydroxide to dissolve it; probably won't even hurt the oven paint. Easy Off Heavy Duty works but takes many tries.
Why do some eggs crack while being boiled? It doesn't happen with every egg. It happens with only some of them. It doesn't have anything to do with fridge. Almost always I take the eggs out of the fridge and put them in water for boiling. Many times they don't crack. Some times they do. What is cause of eggs getting...	Getting cracked from moving around in the pot is possible, depending on how hard you boil them.
Why is black tea sold in crumbled form? The black tea is sold in a crumbled form. I am yet to see a brand, where I live, selling black tea as whole leaves. I want to know why is that so? Does crumbled leaves have effect on taste which whole leaves don't have? This issue is only with the black tea, not with the green...	Whole leaf black tea is available, but because it has to be processed by hand it is expensive.
Why did my tiramisù cream become grainy? Late Friday night, I prepared tiramisù and refrigerated it until serving it the next day, I guess about 20 hours or so later. The texture of the cream layer seemed fine when I prepared it, but when I served it, it was grainy. It still tasted normal The graininess really is quite...	After much panicked googling, I discovered that mascarpone can actually be quite temperamental when combining it with ingredients that are different temperatures, but I also think the moisture content can encourage separation and curdling.
What are the advantages of serving fries in a metal cone? We ate at BURGR a few weeks ago. And we had a burger and fries. The burgers were good - 7 out of 10. The fries were served in a cone. Now when my wife and I were eating the (truffle) fries we both thought they were dramatically under-seasoned. Now I can ea...	Also, there may be thermal reasons, that it allows the chips on the top to get cool enough to eat, without the chips at the bottom getting too cold by the time you get to them. Easier to share with others.
Are reddish egg whites safe to eat? 5 minutes ago I cracked an egg and was surprised with an orange, reddish egg white. It has the color of light fish sauce. The chalazae is red. I would assume that the reddish color comes from the blood. The egg smells fine, no sulfurous smell. Before cracking the egg, the shell was i...	The thing you're seeing might actually be a very tiny remain of something related with embryo (there's a tiny red piece of embryo in all eggs, you just have to search a bit) or a colored piece of internal egg-white structure (I heard that grass- and mineral-rich food may cause coloring like that), just bigger for some ...
What are the white tendrils at the bottom of these garlic cloves? What are the white tendrils at the bottom of these garlic cloves? Are they the beginning of new roots? I'm afraid they are indications of fungus or mold. <Q> Those are garlic roots, no reason to worry. <S> If you plan to use these cloves, note that ...	I grow a field of garlic, your picture shows nascent roots.
How to make a strong cup of milk tea without boiling it much? As it is known that boiling the tea for a quite some time extracts tannins. But, that is the only way I know of making strong tea. Cup size: 150 ml. I put 3/4 cup of milk and 1/4 cup of water in a vessel with 1/2 tbsp of tea and 1/2 tbsp of jaggery on a sl...	so you could try steeping the tea overnight in just the water and then warming it over a low heat for as long as it takes to get to the strength you like.
How to fry eggplant with less oil? Frying eggplant is somewhat tricky, as it absorbs oil like a sponge. I read some tricks like brushing egg white or flour on the eggplant slices before frying. None of these tricks are good enough to avoid oil soaking into the eggplant body. Is there any practical way to fry eggplant ...	Try sprinkling slices of your eggplant with plenty of salt on both sides and let rest for about fifteen minutes.
How to pick good clementines and mandarins at the supermarket? Sometimes I get some "dry" clementines with barely any juice, and sometimes they are juicy but bitter. How do I make sure they're juicy and not bitter? <Q> Bitterness can come from underripe fruit (although a lot of times they'll just be sour or less flavor...	The most reliable indicator of whether citrus fruits are sweet/bitter is their smell.
Where is a 'coffee cup' measured to? A coffee cup that is described as a 8 ounce (for example) will hold this amount filled to the top of the cup's lip or to some other arbitrary level? <Q> I assume you're talking about understanding quoted manufacturer's dimensions of a drinking vessel (and not some measure of what an...	My anecdotal experience is that cups and mugs are often slightly larger in capacity than advertised when filled to the brim, probably to take into account people's expectation that they can put a drink of X ounces in a cup made to hold X ounces without spilling it.
To par-boil or not to par-boil root vegetables before roasting? I'm looking at some recipes for roasted root vegetables and there appears to be a split between those that par boil then roast for ~30 minutes versus those that just roast for ~45 minutes Excluding potatoes - where there appears to be a consensus that par...	Parboil is faster and useful if you can't vary the heat of your oven e.g roasting a bird.
How to parcook a casserole? I have a wonderful mousaka recipe which involves layers of baked potato, eggplant, and beef. It is topped with a cheesy bachamel and cooked until golden brown on top. It is very similar to a lasagna. I would like to cook this dish for a party for 20 people. Unfortunately I cannot prepare e...	What I would do is in advance prepare the potato, eggplant and beef in the pan (fully cooked).
Is there a reason for storing ground spices separately (unmixed)? I always use the same spice mix for dal. Instead of taking 1-2 tsp of each, I would rather keep a special container for the dal of the ready made mix in the proportions I want. Is there any reason not to do so? Shelf-life, aggregation, ..? <Q> I'm aware...	Assuming you're using spices which are all dried and ground, there should be no problem.
Is there any way to kill bacteria in food without using heat? The title says it all. Context: food preservation <Q> As Lars Friedrich already wrote, curing with salt is a way to kill bacteria. <S> A high sugar content and the removal of water in general alters the water activity . <S> 1 <S> Some chemicals are tox...	The most common method to kill bacteria without heat is curing with salt.
Are there any sugar substitutes for preserving food? A quote from the Live Strong website Just like with salt, some forms of sugar can draw water out of food and tie up water within the food so it is not available for biochemical reactions. According to the Food and Agriculture Organization, fructose and sucrose are...	Sugar substitutes/artificial sweeteners aren't nearly the same thing, though they may preserve due to partial desiccation, they aren't doing the same thing and it will not taste the same.
Why is the handle of sauce pans tilted and not horizontal? Why is the handle of a saucepan tilted upwards now-a-days rather than the old fashioned horizontal handles? <Q> The answer from the 'Product Manager - Cookware' of Zwilling , translated to English: <S> [Snipped introduction] Different factors influence th...	So that the handle hangs straight down if it's used to hang the saucepan from a rack, which is more aesthetically pleasing than having it hang at an angle, which a straight handle would do. Stability does essentially not play any role for the tilt angle, more decisive are the handle connection and material thickness.
What can I substitute for Gruyère in quiche lorràine? Gruyère cheese is too expensive here and I want make quiche lorràine. Is there some other cheese that I could substitute for the gruyère that would preserve the original flavor? <Q> There are a couple variations that if you're lucky might be cheaper: Beaufort and Co...	Beyond that there's simply all the varieties of (American) Swiss cheese, which are generally roughly like Emmanteler but likely even softer.
How will the taste of black tea change when I infuse it with water colder than 90-100 degrees Celsius? I recently bought a small glass teapot. I want to use it at work. On the box there's a warning that 80 degrees Celsius is maximum for this teapot. I know that you shouldn't brew green tea in too high temperature, as...	In my own experiments, I've found that certain black teas taste good when brewed at lower temperatures for a long time, though others end up "unbalanced" in some way.
What's the difference between heirloom and direct-set yogurt cultures? Yogurt cultures seem to come in two varieties: heirloom and direct-set. The difference between the varieties is that one is a carefully selected mix of bacterial strains (direct-set), and the other is a "mother" that's been cultivated and sustaine...	Think of Heirloom as an old-time garden tomato vrs a high performing hybrid that won't breed true.
Can a disposable aluminium pan be used to bake a cake? I want to know if an aluminium lasagna pan can be used in an oven for baking a cake? <Q> It says Lasagna Pan on the label, as in you're meant to bake a lasagna in it. <S> No reason why a cake would be dangerous. <S> I imagine you'd be baking the cake at a lower tem...	If you're asking if you can bake a cake in that aluminum tin because you're wondering if it's safe, then the answer is yes.
Making Fudge or Candy While it is Raining or Snowing I've heard and old wives tales that when you try to make fudge or candy when it's raining or snowing outside that the fudge or candy will not set. What is the truth behind this tale? If it is true, how do you make fudge or candy on days that it is raining or snowin...	This is actually (partially) true.
Is the oily liquid from roasting a turkey worth keeping? I placed a 14 lb young Round Hill Frozen Basted Turkey in a pan, and roasted it inside an oven. After it was roasted, there was quite an amount of oily liquid left in the pan. Is this liquid worth keeping, and for what purpose? <Q> Before you use the drippings...	I agree with Joelenealaska and usually save the turkey juices to be used for gravy and roasting potatoes.
How to make butter and sugar mixture into a breadcrumb consistency? I've been following a recipe for cinnamon biscuits which states to mix butter and sugar together until it forms a breadcrumb like consistency. Every time I attempt this is makes more of a creamy like consistency. I don't have a food processor which I'v...	You can even use a cheese grater to grate the frozen butter and toss the grated butter with the sugar.
Aged cheese allergy, what would be a good substitution? I am allergic to parmesean cheese - any aged cheese really (due to the mold created from the aging process). However, I can eat blue cheese. I'm making a ricotta gnocchi that calls for parmesan. What can I use as a substitute? <Q> Some cheeses, especially here in ...	If the molds are indeed all you are allergic to, you might want to try an aged Gouda cheese as a substitute for Parmesan.
What to call this utensil I'd like to know how to call this cooking utensil, great for stirring soup and sauces. Origin eastern european, this particular one is Polish. Am trying to buy more but do not know what name to look for. <Q> I'm unsure about an English term, but in German it is a " Quirl ", related to the " wh...	"Kvedlačka" in czech, probably something like "twirl-stick" in english.
How to know the doneness for a tough cut of meat You're always hearing that a tougher cut of meat like a brisket or a shoulder be cooked low and slow to break down the tissue and be tender. I have also heard (by the experts) that a tough cut of meat like a flank steak be cooked no further than medium rare for tenderne...	Cook for a long time ("low and slow"): this is appropriate for large pieces like roasts Sear very quickly on both sides and remove while barely medium-rare: this is appropriate for thin steaks
Substitute for coconut milk in curry I would like to make Thai yellow curry or Panang curry but there is a severe coconut allergy in my family so I cannot put even a trace of coconut into it. I have the Mae Ploy curry pastes for both but they both call for coconut milk to be mixed in.Oh, and I am allergic to nuts so al...	A reasonably light cream (about 15% fat) should be fine as a substitute.
Can durian be used as a cocktail ingredient? I saw that a local Asian supermarket sells durian, so I picked one up, and was thinking that making an alcoholic drink for Christmas would be a great idea, but what kind of drinks could I make? It seems to be difficult to find recipes. For example, searching for "durian coc...	Durian has a powerful flavor and a creamy consistency, so the usual tricks of soaking durian pieces in liqueur or incorporating them into a sangria or juicing it for punch or isn't going to work very well.
My cast iron has become flaky, did I damage it? So I am quite new to this cast iron thing. After few uses I tried to clean it with kosher salt. Now some parts of it look like it's all flaky, as if the layer will come off if I scratch it with my fingernail. The part is grayish in color. Is it the seasoning that has come...	Bottom line, flaking is normal under these conditions.
How to make soft popsicles Frozen juice or frozen punch freeze up as a solid block of ice. I want them to be more like a sorbet or gelato, though still solid enough to hold the shape. How might I make them softer? Either aerated, or polycrystalline without having to "do anything" while it's in the freezer? One thou...	I'd encourage doing some practical tests where you add known amounts of sugar to your mixture until you find a level that works for the texture you want.
Can I store dry ingredients (flour, baking powder, baking soda, etc) together? I am planning on making a bunch of gingerbread this year, the recipe I use takes both baking powder and baking soda. In order to cut down on dishes and time I thought I might mix all of the dry ingredients together in multiple batches and s...	As long as they're all dry ingredients, then you should be just fine — after all, that's exactly what a box of packaged cake mix is.
Preventing my toast from becoming wet when I put it on the plate Since I moved to my new flat, I have a problem when heating bread in any way. What happens is that if I put it on a plate, it gets very wet on the plate side. This is so acute that drops appear on the plate. If I put paper around the bread, both get wet. ...	After buttering I put the toast on the edge of a plate with a raised lip, the raised lip will keep the toast off the plate and keep it from getting soggy.
What are the consequences of infusing a tea bag longer than recommended? I'm a regular consumer of tea (since about 2 years ago), usually from commercial tea bags. They advise to infuse tea for 3 to 5 minutes, but there is some times that I have left it longer by accident. So I have been wondering what are the conseq...	The tea will be stronger than you'd like if you steep it for too long.
What is the best temperature and method to cook bacon in a grill pan? Weekend mornings is always a breakfast feast in our house. When it comes to the bacon it's a war zone in the kitchen with hot fat drops shooting everywhere, and sometimes I get hit. The texture of the bacon is never the same from soft to crispy, pro...	I know that you are specifically asking about using a grill pan, but a grill pan seems like a bad place to start for bacon. For large batches, I prefer the oven where you can cook more at once.
How do I recover from overheating my cast-iron skillet? This morning, as with many, I let my skillet dry by leaving it on the burner. Unfortunately, my attention was drawn away and I forgot to take it off the burner! Of course, the moment I noticed, I moved it to another burner to cool, but this light-brown ring appear...	Give it a good salt scrub and re-season.
Why is putting an egg in the microwave not recommended? I would like to know why it is not recommended to put an egg in the microwave.Where does this "legend" comes from ? <Q> This probably refers to whole eggs mostly... <S> Here is a video showing an experiment with ca. <S> 180 eggs in a microwave oven, which afte...	A microwave can boil water very rapidly, and a tight but fragile container like a whole egg will violently rupture if such rapid boiling happens inside it, because the overpressure inside it is already significant when the shell finally breaks.
How do I know when my avocado has gone bad, and how can I keep it fresh? I am a big fan of avocados but I usually don't eat a full one in one sitting. I usually cut them in half, leave the pit in the side I don't eat, and use the other half. In a day or two, when I come back to the uneaten portion of avocado - it is...	From thekitchn storing a cut avocado with a piece of cut onion in an airtight container will stop the oxidation.
How can I cool tea quickly? Imagine you're making someone a tea, but for whatever reason they have to leave soon. How can I cool the tea so that they don't have to choose between leaving it unfinished or burning their mouth? Ideally the method should not only be fast, but also let me reliably reach about the same tempe...	Pour hot tea into saucer using the handle provided and slowly drink off from a point on its edge while raising the diametrically opposite point. Constant exposure to the air will rapidly cool the drink, you can get it to drinking temperature in less than a minute.
How can I use molasses without making a mess? I love using molasses in many different recipes, but I have found it difficult to avoid making a mess when using it. Both spooning molasses from the jar and trying to pour it out wind up leaving molasses trails on the jar and my working surface, which if not wiped off immed...	I buy it in gallon jugs (not all that frequently, but it's a better deal and does not go bad in my experience.) Some brands of molasses are sold in flip-top bottles.
I have a frozen brown bear (roast?) from somewhere in Alaska I have a small 1.3-pound brown bear roast and don't know what to do with it.It looks pretty lean thru the plastic wrapper.I am certain it was handled and prepared well, though have no more info.I tried a marinade on 2 small steaks and have 2 more left. It was...	Like any meat, the best cooking method for bear depends a lot upon the cut of meat.
Can I freeze custard? I have some spare egg yolks that I want to use and not throw away and I've decided to make some vanilla custard. But I have no use for the custard right now and might decide to make Portuguese tarts later. So, is it possible to freeze custard and for how long will it keep? If yes, are there any t...	Freezing and thawing the prepared custard will likely result in an undesirable texture.
Bread substitute for wheat allergic What types of bread and bread substitutes are there for people who are allergic to wheat (and also soy), as a part of breakfast fare (sandwiches etc)? Unfortunately most of store-bought bread here in Poland, be it rye bread or corn (maize) bread include quite a large amount of wheat...	And yes, you can make plenty of kinds of gluten-free bread at home, just search for recipes.
What temperature does "keep refrigerated" mean? The packages of my cheese and hotdogs say "Keep Refrigerated" (see photos below). Does that mean I should put them in the freezer, or the other room of the refrigerator? Many food products' packages say "Keep Refrigerated", for example, eggs are labeled as such and with ...	"Keep refrigerated" means it should be kept in the refrigerator (fridge); "keep frozen" means it should be kept in the freezer.
Is cereal supposed to be cooked? I saw many people eat cereal by pouring in milk. I don't have milk. Is boiling or microwaving cereal in water a good idea? Or should I cool drinking water to melt the cereal without any heating? <Q> Packaged cereal such as corn flakes, raisin bran, or the Toasty O's in your picture is...	Ideally the cereal is consumed before it gets soggy, while the cereal is still crunchy. Anything meant to be cooked will have instructions on the package for cooking it.
Peeling very ripe plantains? I'm following the "slit & peel" advice, but I'm not getting consistant results. Sometimes, my ripe plantain (90% black) has a peel that is impossibly hard to remove - it's dry and sticks to a very soft flesh. I end up throwing most of it away - even though the bits I mange to save are...	If the peel is dry and lacks structural integrity to pull cleanly off the flesh, I would try slicing it off with a knife.
Is it possible to turn Rice Krispies back into rice? Specifically, would it be possible to turn Rice Krispies into rice suitable for serving with chicken teriyaki? One of the main characters of the webcomic Leftover Soup is an expert cook. To establish the character's skills, the author has him prepare a restaurant...	No, you can't revert a Rice Krispies kernel back into something that resembles a grain of steamed rice.
Why pasta keeps always damp and moist when I cook it? Boiling pasta in itself is easy - however, there's a problem I could never avoid or solve. When I judge the pasta is ready, I pour the unnecessary water out of the vessel, though even if I use a colander, the pasta keeps damp and moist, and even if I put it back to ...	Consider that it may be a problem with the pasta you are buying.
What is a substitute for milk when making ham balls? I'm making ham balls (with ground pork and ham), but I need something to substitute for milk. This is because of allergies, not just lactose intolerance: lactose-free milk still causes allergy problems. 2 lb. ham, ground 1 lb. pork, ground 2 eggs 1 c. bread (used...	You could quite possibly use a non-dairy milk (almond/soya/rice) though these won't always substitute for real milk. There are plenty of flavorful but mostly water things you could try - think of things like worcestershire sauce or soy sauce (though I'm not sure what'd go with your recipe).
Is it safe to freeze ground beef one day before its expiration date? I ended up buying some ground beef that was 50% off, I left it in the refrigerator one day, and now when I was cutting it into 500g (1.1 pound) pieces to freeze, I noticed that it was only one day to the expiration date. Could it still be frozen and...	On the other hand, if you buy freshly ground meat, then roast/cook it (after seasoning if it has to be done beforehand), you can then let it cool down and freeze it, or even just put it into the refrigerator overnight to use on the next day.
What is a good method to clean stainless steel hot water pot? Cleaner / Stripper Note - If this question requires more information to be a better fit for the website, please comment so that I can make it a better question. I have seen the suggestions over at the following thread : Given the images of my pot and the ...	if it is just the outside wall of the kettle that needs to be cleaned (of what looks like grease) than any scouring pad or course steel wool should work.
Vegan alternative to Mozzarella I'm familiar with many fine vegan cheeses, ranging from cream-cheese to Camambert. Undoubtedly much progress has been made in this area in recent years. The one (important) cheese I have yet to find a suitable replacement for is Mozzarella. More specifically, I'm interested in a vegan c...	Violife produces a vegan mozzarella block that serves as a very workable alternative to mozzarella produced from cow's milk.
How to clean an induction stove from overheat? After all water in teapot was boiled, an empty teapot was left on the surface and stove was turned on. You can see the spot on the photo. Is there some ways to fix or clean this? Induction hob model BOSCH PIB673F17E. <Q> It depends what the 'stain' is. <S> If it's just su...	If the stain is persistent, do the following: Wash the surface with soap and water and dry it completely.

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