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Is garnish meant to be eaten? Are sprigs of plants decorating meat dishes, or the slice of lemon/olive in drinks meant to be consumed? Are they at least safe to eat? <Q> Garnishes should always be edible - there may be laws depending where you are, but in general anything on your plate should be edible or very obviousl...	Garnishes brighten the plate, give a clue to the flavor of the meal, complement the taste of the dish or fill empty space on the plate.
Does "American" Food exist around the world? In America, foods generally considered to be of foreign origin are referred to by the country or region which they are originally from. For example, " That Italian restaurant just opened, let's try it. ", there are many Italian restaurants in America which serve food gene...	As others have mentioned, American owned restaurants are prevalent around the world, though the exact menu they serve in different countries varies based on local cuisine and preferences.
What is the difference between acetate sheets and baking paper when making chocolate deco? I would like to make chocolate decorations with melted chocolate. After searching on the web, however, I am not quite sure I could find acetate sheets. But I can find baking paper. Would there be any substitute, like baking pape...	I think generally acetate sheets are used for this kind of thing because they're a bit stiffer than baking paper.
What is the most time efficient way to serve food fairly to ~100 people? I'm the food manager at a student cooperative residence with 140 residents. A cook crew of 5 residents cook dinner every night, and usually 60-100 people attend dinner on a given night. Right now, people line up to serve themselves from a large ta...	I dont know how many dishes get prepared, but if it's a limited selection, perhaps you can have someone prepare plates and people just have to come up and pick up a plate rather than standing there and picking up individual items.
How do I make my pizza crust go from limp to crisp? Been in business for 30 years but my crust is mostly limp,like when you pick it up it takes two hands to hold it up so you can eat it. I want to pick it up with only one hand. What am I doing wrong? <Q> Some bulleted advice without knowing your techniques and tools......	thinner crust let the pizza dough rise some more, or adjust your dough recipe to rise a little more.
Is it possible to reduce without boiling? I would like to concentrate flavour by reducing the water content but I do not wish to alter the temperature of the liquid. Is there a way to reduce the water content without boiling? Apart from waiting days for evaporation? <Q> There does exist a culinary vacuum rotary evap...	It's not necessarily a practical home kitchen answer, but rotary evaporators do this, by lowering the pressure over the liquid and circulating the liquid to increase surface area.
Avoiding over-mixing when using a stand mixer I've been having a problem when I try to make baked desserts using my stand mixer: cookies come out flat and cakes come out too dense. I've tried several recipes and had them come out great when mixing by hand instead, so I'm pretty confident it's not a problem elsewhere. ...	One technique you can use to minimize the amount of mixing needed is to put all the dry ingredients in the mixer and let them break up and blend before and liquids are added.
Best way to clean a countertop if you are preparing food on it Just had my kitchen remodeled and this is the first time I've had a kitchen with enough counter space that it's big enough to roll dough etc on. Plus it's the first time it's not a tile countertop so clean up is much easier. I've been cleaning the counter ...	If you do use bleach or other toxic cleaners, washing down the counter after with vinegar will help remove any chemical residue.
Gloves for newbies pulling sugar? I have an upcoming project which is going to involve pulled sugar. Everything I've read on the project suggests that I'm going to end up blisters or at the very least first degree burns (similar to sunburn) until I've built up some callouses. Are there any heat-resistant gloves that ...	I just bought a pair of silicone BBQ gloves on AMZN that might work well for your application.
When to add vegetables in slow cooker? I'm doing a nice beef roast in the crock pot today. Normally I roast the carrots and potatoes together in the oven but due to other things I need the oven for I'm going to add them with the roast. I really want to avoid mushy vegetables but not sure how long before the roast is do...	I've recently tried a technique where I would add some vegetables at the beginning, removed the vegetables from the pot after a few hours and added a fresh batch of vegetables for the last 45min-1h.
How can I bake crunchy chocolate chip cookies? Since I'm British, I'm used to biscuits that are crisp, dry and crunchy all the way through, with no soft chewy centre. Most chocolate chip cookie recipes are trying to do the exact opposite. How can I bake chocolate chip cookies with a more British texture? Essentially, I...	Melted butter (or browned butter better yet!) will make a crispy cookie.
What would make a custard turn out looking like scrambled eggs? I made a batch of custard cups at home and they came out beautiful. When I followed the recipe at work, using the same method and a still oven like at home, the results were a disaster. The custard had the texture of scrambled eggs. Any ideas on what went ...	If you heat the mixture too long it will turn to the consistency of scrambled eggs.
How long should I bake a hamburger meatloaf, and at what oven temperature? I invented my own recipe for meatloaf: hamburger, bread, 1 egg, dried onion bits, Worcestershire sauce, a bit of ketchup. Put into the oven at 350 degrees F. Please advise the ideal oven temperature, and length of cooking time. Also, should I c...	I'd guess that it will take about 45min-75min depending on what size and shape of pan you are using.
Is there such a thing as "sweet" carrots? These days I am trying to get my wife to eat her carrots. Usually we are just boiling them, and adding some spices and butter. But she swears that she used to eat sweet carrots, but she can't say how long ago. Supposedly I should know the difference, but I don't recall such a ...	While some carrot varieties are naturally woody in taste most carrot varieties have a natural sweetness to them, especially when they are well grown and fresh.
How do I cook large quantities of sliced bacon? This question is pretty straightforward. Are there ways to take a sliced slab of bacon (i.e. a whole large package) and effectively cook all the slices to be used in standard scenarios, like breakfast? Non-microwave methods are strongly preferred. <Q> You might also need ...	It really depends on how you're planning on using the bacon: If you're going to be crumbling it anyway, you can cut it across the strips, and drop it into a pan and slowly render it, then turn up the heat to let it crisp.
Sushi in lunch box? Sushi rice preservation I want to make maki rolls for my 10 year old's lunch box. As I will be making the sushi rice the evening before, I will be refrigerating it until the next morning when I will do the maki rolls with smoked salmon (it's for a 10 year old). Obviously my primary concern is foo...	If your primary motivation is food safety, then you shouldn't keep rice at room temperature for extended periods of time. You can always isolate the lunchbox with a towel, to keep it cool, but given that there are millions of japanese that do exactly what you are planning to do, and given that they are alive and kickin...
Does commercial sour cream still contain live bacteria? Does commercial sour cream still contain live bacteria? A family member cannot consume them, so I am looking for a way to recognize sour cream without live cultures. <Q> It's hard to get a straight answer online, unfortunately, as most sour cream manufacturers don...	it's very unlikely to find a "cultured" sour cream that has no live bacteria in it. If you're looking for a brand that specifically does contain live active cultures, you should look for a mention on the label. You would need to look for an all natural "raw" product for it to contain beneficial probiotic bacteria. Howe...
Why do BBQ sauce recipes specify that you must cook the sauce? Most BBQ sauce recipes specify that you cook them, why is this? Would it not suffice to just mix the ingredients together as they will be cooked when you use the sauce on the grill anyway? <Q> Most of the popular ingredients for BBQ sauce (vinegar/ketchup/s...	If it's not cooked first the spices and sugars would give the sauce a raw flavor that I'm sure no one would enjoy.
Can I reduce a prawn/shrimp broth I have a freshly made shrimp broth. Onions, parsnip, tomato paste and white pepper corns along with shrimp shells. https://www.msc.org/where-to-buy/product-finder/products/cfpsproduct-19BA7EBA-B7E7-40E4-8C33-8566D3AF25A0 is similar to the shrimp I have used. It was simmering for ...	the there is no need to reduce it a lot, just simmer it until you have the depth of flavour you want and then strain and serve.
How can vegans alleviate the effects of spicy food? It's well-known that if you eat spicy food, you can neutralize the flavor (and thus stop your mouth from burning like a forest fire) by drinking milk. This is due to casein. Simply drinking water or something cold does not achieve the same effect. But I'm vegan, so ...	It combines many of the other suggestions into something wonderfully smooth and soothing: Avocado and coconut milk smoothie I generally eat yeast bread, but if your dietary restrictions don't permit it, I think chemically leavened bread should work sufficiently well. If you are dining out, the way I have mitigated the ...
How can you maximise the shell life of milk in milk bags, after having opened them? My grandmother buys milk bags as they cost less, stores each milk bag in a pitcher as such , but can drink only 1/4 of the milk bag daily. So after opening each bag, she must close and fasten the milk bag, and to do so she has tried us...	Instead of trying to reseal the bag, she does two things to ensure her milk lasts. If anything resealing the bag just make things worse as the extra handling of the bag can only end up transferring more germs.
How close are store bought broths and stocks to the real thing? Many of the sauces I wish to make require broth or stock. I quite fear the preparation which requires lengthy cooking and dedicating more precious storage space for the finished ingredient. Is using store bought broth or stock a good alternative? How close...	I have yet to find a store bought equivalent to homemade, but there are adequate products. They have a long shelf life, and don't require refrigeration Fresh stock: you can sometimes find fresh stocks in the refrigerator section of the supermarket, or at a butcher/specialist food store.
I want to know if beet juice without the beets is available for making pickled eggs We have been making pickled eggs recently. To do that we buy cans of cooked beets and just use the juice in the recipe. It is a waste of the beets (you can only eat just so many cooked beets). Is there a source for JUST beet juice? ...	In the US from what I can see its mostly adulterated, however you can buy beet juice in a concentrated form which claims to be 100% Beet juice.
how to regain moisture into already made cold rolls/spring rolls I made some cold rolls with carrot, cucumber, capsicum and chicken in rice paper rolls. we ate some yesterday but had some leftover. We put damp kitchen towel into the bottom of a container and one on the top of them. Now they are hard and chewy. I was wo...	Moisture from vegetable dries up very quickly even in room temperature let alone putting them in the fridges.
Can fish stock be left simmering for a long time without damaging the flavor? After reading this question regarding how to make a Cantonese fish soup I was considering adding an answer expounding on the fact that fish stock shouldn't be left simmering for too long, or you'll get a "glue flavor" in your soup because o...	I always try to simmer my stock for a long period of time and have never gotten a bad taste.
Can I heat and then cool Shiitake mushrooms, and eat cold one day later? I want to cook them, then keep them in the fridge and eat them cold one day later. I have heard of some mushrooms becoming poisonous one day after heating, and you cannot eat Shiitakes raw. Will it be a problem to eat them cold? <Q> If you enjoy...	Shiitake mushrooms are certainly not poisonous, either raw, cooked or as you posit in your question, after being cooked, stored in the refrigerator and consumed later. If the food is spoiled, eating it neither hot nor cold is okay.
How many kilos of bread can I produce with one kilo of flour? I wish to calculate how economic a breadmaker is compared to store bought bread. Does anyone know how many kilos of bread can be made from one kilogram of flour? To make it simple, let's say generic white bread and basic simple white bread. <Q> In my experi...	For me,1 kilo will yield 2 kilograms of bread,,,ex.for 1 kilo I put 700 grams of water,plus the ingredients, here is my example; Marikina bread 1 kgsalt 75 gsugar 155 gshortening 85 gyeast 80gimprover If you do not take into account oven, etc and the work needed , in Italy it is very convenient to make it by yourself!
Breadmaker bread not remaining fresh long enough I have an issue with the bread we make in our bread maker. My wife claims it is not fresh enough to eat if it is more than 1 day old; however, she will eat shop brought bread that is 2 days old. This leads to the birds in our garden getting fat! Is there a way to make (...	One possibility is dough enhancers, many of which improve shelf life.
How do you clear food that sticks to the cutting knife? I am now typing this with 1.5 hands because like a moron I cleared parsley that stuck to the knife with the edge towards my hand. After a quarter cup of blood it is a powerful lesson to never clear the knife with the edge towards my hand. But how then do you cle...	Run your fingers right off the blade edge, and reset your grip if you must, as long as you're moving from center of the blade to edge you won't have any pressure at all backwards against the blade edge to cut yourself on.
Does it matter when you add the salt? Spices create aromatics so it is important when to add them. But what about salt? Is it critical if you add salt to the flavor base instead of adding it to the tomato paste, or adding it to the finished soup? <Q> Salt is very soluble in water, and during the cooking process will te...	Salt is sometimes used to modify how moisture is drawn from aromatics while they are being sauteed, taking advantage of the fact that salt "wants" to be dissolved in water but is insoluble in oil, eg adding salt upfront to get onions to brown more quickly.
Reducing sweetness of packaged cookie mix I have a Betty Crocker cookie mix and I find it too sweet. Is there a way to adapt it and make it less sweet? I'm not an experienced baker so I don't know if simply adding more flour will work. <Q> Probably there is no such way, at least not one that's worthwhile. <S> Firs...	Try sour (or perceived sour) flavorings like citrus zest or mahlep. Try adding ground nuts - not too much, otherwise you will mess with the recipe chemistry.
How does gumbo spoil while still cooking? I'm new to new to New Orleans style of cooking. I heard that gumbo spoils while still cooking. Is this true. I'm confused. Any answer would help. <Q> I believe in this context, spoil is not referring to food safety issues such as dangerous pathogens, but rather that the dish ...	To answer the question in the purest sense of the possibility of it happening, I can say that gumbo will indeed be legitimately spoiled when the pot is turned off if: a) you may have used stock that was already spoiled or b) one of your seafood ingredients may have already been spoiled.
What is the function of this shallow, 19-divoted, eared cast iron piece? This piece was given to me a few years back by someone who picked it up at an estate sale. At the time I cleaned it up, re-seasoned it, and promptly forgot about it. At first blush I thought maybe it was an escargot pan, but on further attention...	They look like the Dutch "mini pancake" pans... they're used to make poffertjes .
Is this canning method safe to use for spaghetti sauce? (Boiling the sauce in the jars in the oven) This technique has been used by my family for decades but I'm wondering how safe it is to kill Botulism spores. Step 1, cook the spaghetti sauce in a large pot (tomatoes, meat, fruits, vegetables, sugar, spices, etc). ...	It is not safe to can anything containing meat without pressure-canning.
Making toad in the hole with duck eggs I've been keeping ducks for a couple of years, and therefore I cook with duck eggs, since they're effectively free. They're Indian runner ducks, which aren't very large, and the eggs are pretty much the same size as a large hen's egg, so I just switch them one-for-one, although th...	I have ducks and have been experimenting with making Yorkshire Puddings using their eggs.
Glass baking lid broke - what to substitute? The glass lid for my pyrex 10x10 baking dish broke. What can I substitute? Tin foil doesn't work -- nothing cooks! Ideas? Thank you. <Q> It is heavy enough to make a moderately decent seal. <A> I usually using a big plate for this (but make sure it can handle the heat or s...	One "hack" to try is to put a larger glass baking dish on top (e.g. 9"x13" over an 8"x8").
Why add sugar at the end when making strawberry preserve? What happens when sugar is added to cooked fruit near the end of cooking process? Why sugar is added to cooked fruit near the end of the cooking process? <Q> You need the juices from the fruit to release so the sugar can melt into it. <S> If you add it before th...	If you add lots of sugar to the fruit early (whether you are already cooking it, or before cooking), you will create osmotic pressure and draw the juice out MUCH quicker.
Does honey actually tenderize meat? I was recently reading a cooking manga named Shokugeki no Soma, in which the protagonist uses unconventional methods to cook specific dishes. In one chapter, he uses honey specifically to tenderize meat in a short amount of time. Here's the chapter page specifically: I tried it f...	Yes honey tenderizes meat, though not to the degree shown and only if it is A. real honey
How can I get the smokey flavour in Hor Fun? I made Hor Fun (not the linked recipe in specific) the other day for my girlfriend who loves the dish. However, her critique was that it lacked the distinctive smokey flavour of the dish. When it's made traditionally it's done over a massive fire and this gives it the s...	Liquid smoke is actually made by distilling smoke and it really does add a flavor much like putting the food in a smoker (or a big fire). Or you could try using a stove top smoker to smoke the meat & (dried) noodles beforehand, (perhaps something par-cooked similarly to the way instant ramen noodles are
Sweet sauce for Peking Duck? I've always wondered what sauce they served with Peking Duck at various Chinese restaurants (at least in Australia anyway). Whenever I order Peking duck as takeout, they normally provide a cute little container with a dark liquidy sauce which has a rather sweet taste. I'm inclined to be...	It is true that traditionally Peking Duck is eaten with Hoison Sauce or Duck Sauce, however based on your description it doesn't sound like either of these. However I know that a lot of Chinese restaurants have special base brown sauce they use by combining (different ratios for different restaurants that is very simil...
How should burger patties be prepared in terms of mixing and flavourings? In this article by Kenji from serious eats he discusses forming the patty to a bare minimum so the strands of ground beef are still visible. He also recommends only salting the beef just before making it. Both strategies to avoid toughness. In...	If I did want to add flavorings I would grind my own meat for the burgers and add the flavorings then.
Where can I buy fresh, live yeast for making bread? (NOT active dry yeast) Where can I buy live yeast? Who sells it? Can I buy it non-commercially? Does anyone sell it online? I've found it difficult to find, at least in the United States's grocery stores. <Q> Another option-- <S> if it is available to you-- is a groc...	Both Red Star and Fleischmann's produce fresh cake yeast, but as it is a perishable item with a limites shelf life and a need for constant refrigeration, they limit their sales area and state so on their websites:
How to prevent olive oil container from getting oily outside? I'm using this kind of container to add just drops of oil on top of my food or whatever: Problem is it's always oily so after using it I have to clean my hand. Any trick to keep it clean and non oily outside? <Q> Something like imaged, with the right-size...	I've worked in a couple kitchens, one of the better methods I saw involved snagging a used pour bottle from the bar, cleaning it out and using that for oil. Not really except to clean the outside after use.
Hamilton Beach 5 qt Slow Cooker Bad taste and smell I have purchased a Hamilton Beach 5 qt slow cooker. Made Wild Rice Chicken Soup in it for 7 hrs on low and after 4 hours I checked it and tasted. Delicious. 3 hours later I shredded the chicken and shut it off. It smelled and tasted delicious. Left it on warm and whe...	An electrical fault inside the unit may have caused a short that caused some component to burn. Unless the cost of that thing is significant to you, do not return it but take it to an electrician and have him examine the cause, or take it to an electronics savvy friend and take it apart with him.
Is my "non stick" pan kaput? I have a Circulon frying pan I've been using for a few years. I got it second hand in good condition. The non stick factor was great when I got it, but when I fry with it now, I find I need to use quite a bit of oil or it sticks. I've tried hard to clean off what seems to be a kind of ...	There is no practical way to fix a modern nonstick coating to original state yourself at home.
How to replace marshmallows in rice krispies cakes? I'm making rice krispies cakes, but I just realized I'm out of gelatin and marshmallows. My mate suggested mixing normal granulated sugar with some water and it will give me the stickiness I need. Is he right? If not sugared water, what else could I use here? <Q> Ther...	A good basic one is honey and peanut butter, though. Pouring sugar water - even with a very high sugar: water ratio - over the rice crispies will have basically the same effect as pouring milk over them in your breakfast bowl: A soggy mess within minutes.
Should you ever add aromatic veggies to a dish without sauteing them first? Many recipes and cooking blog posts emphasize the importance of sauteing aromatic veggies to release their flavor and reduce the bite. This gave me the impression that when aromatic veggies are involved, the order of saute>raw is always preferr...	If you cook the veggies for a while, they will also release their aromatics....
How to make homemade pinto beans taste like canned refried beans? I see plenty of advice out there on how to make canned pinto beans taste delicious, but does anyone know how to recreate that cheapo refrito taste? I've tried countless combinations of freshly cooked pinto beans, salt, garlic, chili powder, onions... ...	Try mashing the beans with butter and bacon drippings along with just a enough cumin so you can "tell" it's different
How can I remove burnt smell from white sauce? I was preparing white sauce from milk. I started with boiling one half litres skimmed milk for the above.The bottom was getting burnt as I was not stirring continuously. Finally the white sauce for pasta had the pungent smell of burnt milk. I have tried adding peeled raw...	There is nothing you can add or do to your sauce to remove or mask the burnt taste. If you have trouble with remembering to stir the milk while it's heating, just use a method that involves adding cold milk to a hot roux.
Does resting fish before serving affect its texture or taste? More and more recipes seem to turn up that tell you to rest fish before serving. Not for very long, but still. That seems not right to me. You rest meat to reabsorb juices and relax,so it seems more tender. And to even out temperature differences. Fish is a...	I rest fish so it isn't as dry and has time to soak up some of the seasonings in the juices.
What is a non-pork substitute for Italian sausage? We do not have genuine pork Italian sausages here in Israel. When a recipe like Ragu or Bolognese calls for Italian sausage, what meat could be used as a substitute for ground pork, and what seasonings should I add to match the seasonings that are commonly found in Ita...	Bar Akiva, you are very lucky as this is a really easy problem to solve: just don't use sausage in your ragu!
Do you achieve better results from marinating if you poke holes in the meat beforehand? Usually when I marinate any kind of meat (usually chicken or steak), I always just stick the whole piece of meat in marinade and let it sit for X hours. My question is, is it possible to achieve better (more flavorful, or juicy) res...	ChefSteps inject their cuts of meat with their 'brine', a marinade of salty water, liquid smoke, etc., before putting the entire thing in that brine to speed up the process (6-7 days down to 1-2 days)
What cheeses work well for pizza that will be refrigerated and reheated? I make pizza pretty frequently, and I always have leftovers. I have a few go-to crust recipes that reheat well after being refrigerated, but I'm never happy with the cheese upon reheating. Usually I use freshly grated, part-skim, grocery store moz...	I use full-fat soft mozzarella which I pull apart or slice rather than shredding, and it has a much better texture when cooled and reheated than hard mozzarella, which tends to get a waxy look and texture.
How can I remove moisture from my onions? Currently, I prepare onions to put on a pizza by using a food processor to chop them, then strain them and let them dry. Then, I put them in containers before use. However, the onions have been too moist lately, and make the pizzas soggy when they're put on them. How can I r...	One technique for removing water from a vegetable, which works very well for onions, is to salt them liberally.
What does it mean when a jar lid pops? When opening a glass jar of prepared spaghetti sauce, (with the seal flat), and it makes a loud sound when opened, is that bad or good? <Q> When being canned (or jarred as in this case) the ingredients are put into the jar hot before a lid is put on. <S> When the ingredients cool ...	If there is no pop that means that there is no longer low pressure in the jar, this could be because it was never sealed properly, or the contents have gone off despite the seal and created gas inside the jar. I define that as "good".
What can I use to substitute for Italian sausage to make it appropriate for vegetarians? I want to make a butternut lasagna which calls for sausage. Is there something I can substitute the sausage with to make it vegetarian that will still taste great?? <Q> the principle flavoring spices of Italian sausage are caraway ...	You can substitute the sausage meat itself with any suitable veg that's normally used as the star of a dish, such as eggplants or firmer squashes, however if you want that sausage taste Brands to check out are " Tofurky ", " Lightlife " and " Field Roast ", even some stores offer their own in-house options including Tr...
What is the difference between granulated cane sugar and granulated sugar? I see two types of sugar in the baking aisle that I can't differentiate: "granulated sugar" and "granulated cane sugar". The latter is considerably more expensive. So, what is the difference between granulated cane sugar and this (unspecified) g...	Granulated beet sugar and granulated cane sugar are completely interchangeable and indistinguishable.
How do you prevent salmon from falling apart when frying? I have tried frying salmon filet and besides the fact it was very raw on the inside it fell apart when I tried to flip it over. Why? *Skin was on. <Q> I start the fish on the stove, skin down, then I finish cooking it in the oven. <S> You need an oven safe fryi...	The best technique I've found for frying fish is not to flip it at all.
What would cause the albumen of a hard boiled egg to turn purple? The albumen of my hard boiled eggs turned purple. What would cause this and is it ok to consume? <Q> Everything you need to know: Google for "Purple Deviled eggs". <S> But if you didn't pickle it, then beware . <S> Pink or iridescent egg white...	In recap, there is nothing wrong with the eggs.
What can I do with vegetable water? I just steamed some vegetables and the water below is greenish-yellow vegetable sweat basically. I don't want to waste any thing unless I have to for a valid reason. Any suggestions? <Q> Make bread with it (let it cool enough that you don't kill the yeast,first.) <S> Make soup wit...	You can also add some complements in little pieces like bread (croutons), solid cheese (Panela, Gouda, etc.), more vegetables or even use it to cook your ramen noodles.
Soft dinner rolls always taste bland or flat I proof Granular Rapid Rise yeast in mix of milk/water/honey/touch of flour and 100 - 110 degrees, adding the yeast. Always proofs really well, doubling etc. I have made these so many times, you would think I would give up,, I cook alot, bake a good deal, and always seem t...	You could also try other strains of yeast, or natural yeasts. The yeast you buy in the store is reliable and fast, typically at the expense of flavor development.
How to keep pork crispy during transport to venue? I want to cook Lechon Kawali (filipino food) for my officemate for lunch but I'm worried the pork skin won't be crispy when we eat it. I'm going to cook it in the morning. Any ideas how I can make the pork stay crispy in time for lunch? It's going to be eaten around 3...	Immediately after you fry, make sure you let the food cool at room temperature before packaging.
How can 100% peanut butter have more protein than 100% peanuts I am looking at: 100% peanut butter (no added salt, sugar, oils or anything else) 100% roasted peanuts (no added salt, sugar, oils or anything else) When looking thought different sources, I can always notice the following: Peanut butter has more pro...	My guess is that the peanut butter is 100% peanuts but not 100% of the peanuts are being used in it. Thus, the difference is probably due to specific data for the specific varieties used plus the specific techniques in preparing them.
Coconut milk looks like water with butter chunks I bought a can of coconut milk (or a cream really, it is rather fat, around 17%) for my piña colada. I have never bought coconut milk before. It was weird inside. Upper half was like butter paste and lower like water. I mixed it in a shaker thinking it would become homog...	Your milk has a good portion of coconut oil in it.
How do I make candy apples not sticky? When I candy-coat apples and let them sit out, the candy coating becomes sticky. I live in the Southern U.S., so humidity is usually pretty high, but other people in my area make them as well. <Q> You may not be getting your candy to the right temperature. <S> If you go too low, t...	You might also want to try rolling them on sugar (if the issue is with the entire coating) or setting them on a layer of sugar (if the issue is presentation), which can help reduce the stickiness (and doesn't look bad). If they're fine at first, but turn sticky later, you could try storing them in a drier place (don't ...
How can I add flavor to meatballs which taste stale from being frozen too long? My pre-cooked meatballs must have been frozen too long, they taste stale. I tried mashing them up and making sloppy joes but they still tasted stale. How can I season them to make them more edible? <Q> Whenever I have freezer burnt or reall...	Another thing I do with mashed meat is add a few fresh ingredients.
What is the best chemical cleaning agent clean tough stains out of a microwave other than vinegar, baking soda and lemon juice? I have seen this question posted on here before but the answers are always always water, vinegar, baking soda, or lemon juice. I have tried all these methods and including boiling and steaming...	An aerosol lye spray oven cleaner would be even more powerful, but also more hazardous, so use that only as a last resort.
How to eat this kind of cheese I have seen so many of these cheeses but I don't know how to cook or eat them. I am new to Europe, and have never seen this in my country of origin before. Could you tell me how to cook the cheeses? Is it just a matter of cutting and eating? By looking around, it sounds like this is c...	That being said, at least where I'm from we usually slice them, then put them on bread (on Pa amb tomàquet , to be precise), and often pair them with sliced cold-cut/smoked meats.
How to prevent chocolate from melting? It is tough to store chocolates during summer season. Is there any way to prevent chocolate from melting ? <Q> I store mine in the freezer. <S> It keeps it hard and thaws without an issue. <A> If those aren't an option for some reason, then try finding a cool, dark place that won'...	Fridge or freezer are both good places to keep your chocolate so it doesn't get melty.
How is one supposed to properly eat multi-level hamburgers? Well my question is exactly what is says in the title. I come from a culture that has hamburger-style meal. Unlike hamburger, our plyeskavitsa (or pljeskavica using another type of transliteration) tends to grow in diameter when the portion size increases. Th...	The trick to eating a large hamburger the size of a McDonald's Big Mac (or even a Double Big Mac with four patties) is to grip the burger firmly while crushing it down a bit.
What are the key differences between lemons and meyer lemons? "Meyer lemons" are advertised as a cross between a lemon and a mandarin orange. The flavor is basically what you'd expect from that cross. Is it reasonable to use them as direct substitutes? What are the important differences to keep in mind when substitut...	If you replace the lemon with Meyer lemon, it'll be way more toward the sweet side, and won't have the sourness to counteract it anymore.
Looking for a tasteless emulsifier, or a method to mix oily substances into water I've been experimenting with blending flavors into water based drinks, but these experiments have largely ended up with a thin oily layer on top of my watery liquid. What I require is an emulsifier to stabilize my oil-water mixture while:...	Lecithin can also be used to make foams.
How do I concentrate the flavor in orange juice? I poured squeezed orange juice over my meatballs and I thought how well it complements them, but that it's too watery to enjoy with meat. I proceeded to reduce squeezed orange juice on the stove with and without starch and it just did not work - it's either too watery, o...	You might try zesting the orange, reducing the juice a bit, and then adding the zest to the syrup and then cooking it down a bit more. Make it thicker with agar agar instead of starch
How do I bring out the garlic flavor in an oil base? I make a lot of Indian food, so the preparation begins with a base made of onions, ginger, and garlic. I start by frying the onions in oil and then adding ginger and garlic as the onions begin to brown. Then I cook both until the onions are thoroughly browned and the...	If you really want garlicky flavor more, simply try adding it more than usual.
Why does my English muffins package say to use a fork or fingers instead of a knife to open them? I bought some Thomas English muffins and on the back it says for "Toasted perfection" the muffin should be split apart by hand or with a fork. Why does it not suggest to use a knife? <Q> If you cut it with a knife, you'll ...	Fork-splitting is the original method but now there is an English Muffin splitter that achieves the fork-splitting texture so much quicker, which is great so you can split them quickly and eat them while they're still steaming and so fluffy!
How to cook flatbread without oil? Here's the thing: I am currently experimenting with a Oshawa diet #7 and I discovered that I can make these tasty flatbreads in my frying pan. However, the issue is that after each flatbread is done I have to wash the pan with a wet sponge, as either flour or small parts of the dough...	Another option would be to cook the flatbreads on a grill.
Ingredient substitute for sriracha hot sauce Asian Glazed Chicken Drumsticks I would like to try making this recipe. But I don't like anything super spicy. What could I use instead of the sriracha hot sauce and get a similar flavor with out the extra heat? Ingredients 8 medium chicken drumsticks 1 cup water 1 table...	You could replace it with a something like this Ortega Mild Taco Sauce .
What's the best way to get roasted garlic out of its skin I am quite fond of oven-roasted garlic , but I always spend ages getting the meat out of their skin. In addition my fingers get rather sticky when I follow the method described in the linked recipe, which is to "press on the bottom of a clove to push it out of...	I have used the flat of a chef's knife to squeeze the garlic out rather than using my hands and it works pretty well.
Why are my macarons cracking on top? I've tried to make macarons eight times in a row and I failed. I used this recipe (text version is in the description below the video). They all cracked on top and the surface collapsed as you see in the picture. I did some research and watched youtube videos to find out what I a...	I suspect high humidity or overbeating. This isn't a result of beating to much, but rather insufficient macaronage after folding in the sugar and almonds.
Does pressure cooking preserve alcohol? I use my pressure cooker a lot and for one recipe I'm practically bathing a few pork loins in white wine. I know that pressure cooking only reduces liquid by less than five percent, and I know that cooking only reduces alcohol by evaporation not breaking down of molecules (or at ...	Since a pressure cooker does not release any vapors, all of the alcohol will remain in the pot until you open the lid.
How can I reheat leftovers without a microwave? We are swearing off our microwave for our own personal reasons. Aside from running the oven to warm up leftovers are there other appliances or cookware that use less energy to warm food up? We use a toaster oven for some things but it's not practical for everything. Exam...	As long as the foods you are reheating have some kind of water/moisture it will reheat in the microwave very well. Many things can be converted in casseroles and baked.
How can I cook 1/2 a cup of rice? Almost every time I make rice, I make it for just me and my partner. We've found that the right amount for us is 1/2 a cup (125mL, a regular cup not a rice cooker cup) of uncooked basmati rice. I make it in the microwave, with 1 cup of cold water, uncovered, 10 min on high and 5 min re...	When you cook rice on a stove a common method is to bring it to a boil and then turn it down to low, cooking it until the rice is done.
Oats with milk without microwave What is the best way to make oats with milk when there is no microwave available? I am not sure how I can warm it up without either burning the milk or making it taste bad. <Q> A stove would be the traditional method for making oats and it doesn't require a microwave. <S> It takes longe...	Add milk to a small pot, bring it to simmer, add oats to the pot, cook for recommended amount of time depending on the type of oats you're using (see package for times) or until they reach your preferred level of doneness.
For patting dry meat, what is a substitute for paper towels? Patting dry with paper towels is really wasteful. I would like to pat dry meat with something reusable like a kitchen towel, yet I fear some of the bacteria will remain on it and make it contaminated. Is there a substitute for paper towels? Also, do not con...	You could use a salad spinner, but if you did, I'd recommend keeping a separate one for meats, as you don't want to risk contaminating other ingredients that would be eaten raw. Buy cheap paper towels made of recycled material, and then recycle those after they've been used.
Edible straws that look like plastic ones I'd like to make some root beer float cupcakes. The recipe suggests garnishing them with a decorative (non-edible) straw. But I'd like to kick things up a notch: is there such a thing as an edible straw that looks sufficiently like a drinking straw (i.e. same width, preferabl...	Candy Sticks look right, but the available flavors might not be a great match for your root beer cupcakes.
What is the best USDA rated beef best for stew in a pressure cooker? We all appreciate how delicious USDA Prime beef tastes, but there is a point where the pressure cooker will do just as well with a lower quality. Should I go for USDA 'Choice', or should I buy the cheapest or 'Select' grade and save money? Thx <Q> S...	So the best beef meat to get for a stew would be prime grade beef, and fresh veg is the best to use for the best flavors and textures.
How can I use up a large quantity of egg? (This is not a recipe request, as I will try to make clear.) It's Easter egg season in our household, and my 5 ½-year-old niece is going for quantity, not quality. This means that we have an even-larger-than-usual quantity of the blown-out innards of all the eggs we've dyed wi...	Another high egg count dish we serve for Easter (that doesn't require hard boiling, or separating the eggs) is Italian cheesecake (aka. ' Custard would be another approach.
Sous vide - add liquid or no in the bag? I'm the proud owner of a new-fangled sous vide instrument. So far, I've seen mixed statements about adding extra liquid (brine or some other concoction of my choosing) to the bag. When grilling, I'm a dry rub man. But I wanted to try a marinade and thought my sous vide adventure...	Generally speaking meat that is cooked sous vide does not have marinating liquid in the bag, though a small amount of fat (oil or butter, for example), might be added to help with air displacement.
Effect of the type of oil on a vinaigrette's texture? When I prepare vinaigrette, I always use the same basic technique: first the vinegar (or another acid liquid like lemon juice), some salt, a spoonful of Dijon mustard and then I add oil little by little (not as carefully as with mayonnaise – in that case I use an el...	To actually answer your question: I've never noticed a textural difference in my dressings based on the kind of oil I use.
How should I keep the vegetables from flying off the board when I cut them? Whenever I chop veggies like onions or carrots they sometimes just fly off the chopping board into the open space of the kitchen. Carrots do that especially often – I cannot chop them (dicing is also problematic) without the occasional pieces f...	When I'm cutting something that tends to fly away like carrots, I'll keep the tip of the knife touching the cutting board. Also learn to practice your slicing and chopping technique. Both Escoce's and Elendil's answers are great: the key is a sharp knife, and the vast majority of people (in my experience) do not have v...
What methods make tomato chopping less messy? Chopping tomato is real mess sometimes. I just want to know that what is the best chop tomatoes without any mess? One trick I did was to deep freeze tomatoes before cutting them and then used to chop them. But if we don't have time to deep freeze i.e 20 mins then what are...	If you have a particularly tough-skinned tomato, try using the tip of the blade to make an initial slit, then finish the cut with the serration.
How to remove cardamom seeds from rice I love the taste of cardamom seeds, as does the family. But I am the only person in the household who doesn't mind chewing the seeds as a part of the rice dish. For flavoured rice, it's quite easy, but fried rice with mixed vegetables etc I always end up missing some. Thoughts?...	I've found that I can get almost all the pods out in just a few seconds by spooning them off the top of the rice. You can also make infused cardamom oil by crushing the seeds and adding to the oil.
Why are berries so expensive? I am trying to eat healthier with less processed foods and I'm a pretty smart guy to begin with. But I can't figure this out for the life of me - why are berries so expensive? I love things like boysenberries and blueberries but I almost choke when I see their price in the store. Why are b...	The answer is generally to use frozen berries (they don't incur the spoiling and bruising losses) or to eat berries only when they're in season locally and eat other kinds of fruit the rest of the year.
How do you infuse the flavor of a sauce into chicken? I have cooked some chicken in a pot with honey sauce. The sauce was very flavorful, and while the chicken had a great texture none of the sauce's flavor was in the chicken! It was almost flavorless. I have seared the chicken and put it in a covered pot with some wi...	Marinating is coating the meat in a mixture of oil, herbs and spices (though using yogurt as a base ingredient is popular in many cultures and delicious).
How to figure out where is the best place to store homemade cookies: in the fridge or on the counter, in an airtight container or elsewhere The other day I baked some Nutella cookies (the famous four ingredient recipe which calls for egg, Nutella, vanilla and flour), they tasted awesome but the next day they became har...	I do not store baked cookies in the refrigerator because I have had problems with the cookies becoming dry (even in an airtight plastic bag).
How do I avoid carrot slices rolling away? When you slice carrots, the slices tend to roll away. This previous question did mention this as part of a broader issue, but didn't focus on it enough to get answers that specifically address rolling. Sharp knives and a fluid rocking/orbital motion don't really help with th...	If you take a slender slice off the carrot (down the length), then your carrot is no longer round, and it'll nicely sit on that now-flat side. I use a reasonably large cutting board with a "drain" around it (the kind that would also be suitable for cutting meat and has a medium-thickness notch cut around the entire per...
What plant-based (non-dairy) milk do not separate when making caffe latte? This is a little subjective, but what plant-based milk is best used to make a latte? By "best" I mean one that doesn't separate (like plain soy often does) and has a creamy consistency that best resembles dairy. Preferably this milk should als...	I've had great success with almond milk, both for latte and cappuccino.
How to make cappuccino coffee at home without a machine I do not have any form of a coffee machine. The closest is a kettle… I have tried to use strong/good quality instant coffee, filling half a cup then hot boiled milk in the other half. It just tasted like coffee. So how do I make a cappuccino at home without all t...	You're not going to get an authentic cappuccino flavour with instant coffee, but if you insist on using instant or have no option, try instant espresso powder. You can get sorta-kinda close-ish by scalding milk and then whirring it in a blender at the highest speed you can manage.
Why was my carrot cake very heavy? I made carrot cake but it turned out very heavy. Is this normal? I followed this recipe: 2 cups all purpose flour 1/3 cup brown sugar 1 tsp each: cinnamon, salt, vanilla 2 tsp baking powder 2 eggs 1 cup each: grated carrots, sweetened coconut, raisins, various nuts 2/3 cup oi...	The density of a cake or bread largely has to do with the leavening (bubble formation).
Our oven consistently undercooks food Our home oven consistently undercooks food when we follow the recommended cooking directions. Case and point: We just bought some chicken skewers from Costco. The directions say to cook them at 350F for 25-35 minutes. I just took them out after 35 minutes, and our digital probe th...	Whenever you cook something, best to keep the times just as guidelines, and use a meat thermometer to measure what you are cooking.

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