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Any reason to put cornmeal/semolina on hot pizza stone or steel? When I first started baking pizza years ago, I read somewhere that one should toss some cornmeal on a hot pizza stone after preheating, just before putting the pizza on. Since I tend to bake pizza at the highest setting on the oven, the cornmeal (or semo...	If you make pizza in an regular home oven on a sheet of baking paper, and don't have the high temperatures of a "real" pizza oven, you will find that the cornmeal helps with getting the pizza off the baking paper, and moreover it doesn't burn.
Do these fish have bones, and are they dangerous? I'm looking to start eating fish but I have never prepared any and never ate any except for smoked fish. I went to the store and saw that at least where I live, we don't have many fillets. The best fish that I found were these, and I have no idea if they have any bones...	As for fish, from your list flounder would be healthiest and easiest to check for bones.
Dulce De leche as a macaron filling as a follow up question , I'd use dulce de leche (Slow Cooker Dulce De Leche) for the macaron filling, how do I milden its sweetness? Could I mix it with melted dark chocolate for example, and will it have the desired consistency? Google suggested Dulce de Leche buttercream for the r...	one way to make it milder is to incorporate some cream and a bit of melted dark chocolate, but you cannot just mix it in... Use toasted sugar while making dulce de leche Substitute part of the sugar in dulce de leche with glucose, or another sugar less sweet than sucrose.
Why is the milk used in latte steamed and not boiled? Does it make a big difference in the flavor of my latte if I boil the milk, versus steaming it? <Q> A latte is similar to a cappuccino but with different proportions. <S> It's unsurprising that a similar method and equipment would be used. <S> To boil the milk for a...	Cappuccino needs steamed milk to get the froth, so a coffee bar machine has a steam pipe.
How to make my scrambled eggs more yellow? I make a very simple scrambled eggs combining two eggs with a knife of cream cheese. Sometimes I've had this and it has been a warm yellow colour. Other times it has been a pale white colour. My question is: How to make my scrambled eggs more yellow? <Q> Ah, we consumers ...	So if your scrambled eggs are sometimes lighter, sometimes darker, either accept it as "natural" or check the colour of your yolks when you crack the eggs and for pale yolks add a colourant like a small pinch of turmeric
Creme Brulee did not set, can I fix? My Crème Brulee did not set. Recipe: 2 cups heavy cream 6 egg yolks 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/2 cup light brown sugar Directions Heat cream in heavy saucepan just until bubbles form around edge of pan.In double boiler top, with electric mixer, beat y...	The best thing to do is to pick a different recipe for next time - one which uses more yolks and directs you to oven bake the custard in a water bath.
What type of bread buns do premium burger restaurants use? If you have a hamburger at a fancy deli they'll often have a very fancy bun. However, I have never seen these buns for sale at bakeries or grocery stores. What kind of different buns exist for "high end" (15$) hamburgers? I'd like to get a list of as many of t...	I would personally say either a brioche bun or an onion roll.
Cooking through thick liquids I'm a big curry aficionado and am trying to cook curries that both taste good and require minimal preparation during the week. I like to make both vegetarian (usually, green/red lentils, fresh) and chicken-based curries. For that reason, I'm starting by blending the masalas, tomatoes, oni...	Alternately, you can prepare the seasoning in the pressure cooker, then toss in the soaked lentils, pour water and set your lid to pressure cook all of it - this approach is the best for cooking chicken curry, vegetables like beans and carrots.
What does the "operating range" of a thermometer mean? http://www.thermoworks.com/pdf/thermopop_operating_instructions_web_a.pdf The manual lists an "Operating Range" of "Between 32f to 122f". I thought this was the safe temperature for the entirety of the thermometer, but then it says " Do not expose the entire therm...	The operating temperature range is the ambient (surrounding air) temperatures under which you can have the thermometer on, and it'll function properly (give correct readouts) and not excessively shorten its lifespan.
Why are olives always better at the restaurant? Between olives I've been served at restaurants as a starter and various brands of olives I bought in supermarkets I have found that the ones in restaurants often taste much better. In particular they are often less salty, less bitter and more buttery in taste. Is this a...	They're also fresher; restaurants that go through larger quantities of olive can afford to purchase higher-quality olives that haven't been sitting in their brine on a shelf somewhere for months (or years).
Are carrots dyed orange? I was in the supermarket and I noticed that one brand of "organic" carrots was a very pale orange, but another brand of carrots was bright orange. Is this color difference because the carrots are being dyed? <Q> Probably not. <S> It's likely that you were simply looking at two different vari...	Carrots naturally (or due to selective breeding) come in an extremely wide variety of colors from white to yellow to orange to red/pink to purple.
Is there a good test for whether a flat-top stove is working correctly? I live in a rented apartment, and I'm having an issue with the stove. The stove is one of those electric flat top stoves. What seems to be happening is that at least one of the elements, when switched on, switches between being fully on, or bei...	A simple and straightforward test would be to put a measured amount of water (e.g.: 4 cups) in a pot and place it on a burner turned to the highest setting.
Physical method to season steaks When seasoning steaks I use many different dry spices etc. What is the best method to apply spices to the meat without having to flip the steaks many times or have to wash my hands many times? <Q> Use the fact that you have two hands <S> * . <S> If you don't want to pre-mix your spi...	I rub dry spices, pepper and salt into steaks.
How do you get garlic to stick to green beans? When sautéing green beans (or snap peas, asparagus, etc) in butter with garlic, how do you get the garlic to stick to the beans?? I've tried varying the amount of butter up and down, and I've even tried adding corn starch, but nothing seems to get it to stick like I've see...	I use a microplane zester/grater to essentially reduce my garlic to very fine shreds, almost a paste:
How to make a passion fruit mousse without gelatin? I am Brazilian amateur cook. I wonder if there is any original recipe to make passion fruit mousse. Every time I do it, consistency is too runny and slightly aerated. Maybe the consistency to stay firm with the use of gelatine, but avoid using because I don't like to...	Instead of whipping cream at 30 to 35% fat, you could use double-cream at 45%, or a mix of cream and mascarpone.
How can I cook cod without lemons? I have cod and every recipe that I can find says to use lemon juice, but I personally hate lemons. What can I cook the cod with, other than lemons? I don't want it to be dry and I want to bake the cod. <Q> The secret of having moist fish is the same as having moist beef, chicken or a...	Lemon is used as a flavoring, not as a cooking liquid, it's not going to keep the fish moist.
What are some ways to reduce the bitterness of chicory? I bought some chicory today and made chicken with chicory in Marsala sauce. Everything turned out really well, except the chicory is way too bitter for my taste. I noticed that the recipe uses red chicory, whereas I bought chicory looking like this . Would gettin...	The bitterness of chicory can be ameliorated somewhat by blanching.
How to make pizza not stick on ceramic stone? I have a ceramic pizza stone that I believe is 16 inches in diameter. It cooks pizza very well and I try and follow all of the instructions included with the stone, but I have yet to make one pizza that does not stick in a few places, usually about 2-3 inches from the edge...	You need enough cornmeal to ensure that the pizza can slide off the peel and onto the stone.
Why does my meat never thaw in the fridge? Everyone on the internet says you should never thaw meat outside of the fridge. My fridge is about 40f cold, and meat NEVER thaws in it. Its always at least -4f even after sitting in fridge overnight. The only way I can thaw meat is by letting it sit on the kitchen counter. I...	Besides other suggestions of finding a good spot to thaw and to freeze your meat in smaller pieces - I would suggest if you have a microwave
How to make chocolate milk I have tried making hot cocoa with melted chocolate. Here is how I did it: Heat up some milk in a mug until it is hot(ceramic tends to do better in microwaves than glass does because it doesn't conduct heat as well as glass does.) Put half milk chocolate and half dark chocolate(I was trying...	I'd do it in a small sauce pan with good quality dark chocolate and semi-fat milk (3,25% or 2% ) or whole milk.
White residue emerging while cooking bacon When I pan-fry bacon I usually see a curdled white residue emerge from the strips as they start to become cooked. This residue forms a sticky film on the pan that burns if not scraped off during cooking. It appears to be a some sticky goo composed of proteins, fat and water. ...	This white residue is water that has been added in the curing process.
Why is "raw" honey thicker than the one you buy in regular super markets? I tried some honey I got at a farmer's market and noticed it was really thick compared to regular honey you buy at any supermarket. <Q> The raw honey at your farmer's market is likely unfiltered. <S> Usually raw, unfiltered raw honey can only ...	Raw and unfiltered honey and has a high antioxidant level and will usually granulate and crystallize to a thick consistency after a few months.
Can Jam be reheated? I just got a bottle of strawberry jam. I am trying to make puff pastry filled with Jam and cream cheese inside it. I have never done this before. It is just an Idea in my mind so far. I need advice to know that can I heat the Jam in oven. The jam jar says to store in fridge after opening but not...	It is always safe to reheat your jam.
How do I stop my steak from leaking juice? I panfry the steak by searing on high both sides, then cook it at a low-medium temperature until medium rare. Then I let the steak rest for ~10 minutes before cutting it. During that time a lot of juice leaks out. What am I doing wrong? <Q> A lot of people had good questions i...	Chances are if a lot of juices are coming out of your steak, its because you are cooking it past medium.
Any food safety risk eating cold refrigerated pizza? I love eating cold pizza leftovers straight from the fridge. Someone recently told me that you should always reheat leftover pizza to kill off any bad bugs that could be growing in there. Is there any scientific basic to this? I've never got sick so far. <Q> Not real...	Provided the freshly cooked pizza was not left out at room temperature for an extended period of time; and it's been refrigerated for only a day or so; it ought to be safe to eat.
How to get rid of plastic and residual weird taste from food stored in tupperware? When I store leftovers in plastic tupperware and eat them later, I sometimes taste plastic. I do have some glass pyrex containers and they don't leave this aftertaste, but I would like to be able to use my plastic tupperware since I have...	Baking soda is an excellent, food-safe cleaner for metal, glass, and plastic.
Substitute for vegetable oil in brownies I'm cooking brownies; I have put everything together, and then find out I have no vegetable oil. What can I use to substitute for it? <Q> Note however, that using different fats will change the texture and taste of the final product. <S> (if you're used to very soft brownies, ...	Any fat can always replace any other fat, so if you have any of the following around, they can be used as a substitute: Butter Duck fat Olive oil (yes, it's a vegetable oil, which you say you don't have, but you might not have thought of this one) ...
How to stop steel cut oats from burning? I started making steel cut oats. 2 out of the 3 times I made it, I ended up with a layer of burnt oats lining the bottom of the pan. When preparing, I bring the milk to a boil and then add the oats. I then let it simmer for about 25 minutes until the consistency is right. ...	You might find that adding the oats before heating the milk helps, and heating gently.
Peking Duck - why do they take my duck away? When I go eat at Peking Duck restaurants, they always bring a delicious duck over, present it to me and friends or me and family members, then they proceed to slice a few pieces onto the little buns, add some hoison sauce, veggies, and then distribute to us to eat. Then, it...	It's possible that when you ordered Peking duck, they took it away afterwards to make the other dishes.
Do eggshells let flavours pass through during boiling? If i had 2 eggs. 1 i boil in plain water. The other i boil in say a curry sauce. After boiling and peeling, would they taste different to one another? Do the shells let any flavour through? <Q> Yes, they will taste different. <S> Egg shells are porous in order to...	The shells might let the flavor through. I don't think that boiling an egg in something is enough to flavor the egg.
How to keep rice in a biryani from burning and sticking together? The bottom part of my Biryani always gets burnt, rice always gets sticky but I want each grain separated. How can I prevent burning & stickiness of rice? <Q> Some options: Prepare the biryani in an oven (used when making biryani with uncooked meat)...	Soak the rice for 10 - 30 minutes. Keep the lid on and don't open it!
When turning instant soup into liquid soup, how can I optimise dissolution? At work, when I'm hungry, I sometimes resort to instant soup (Royco, in case it's relevant). Simple to make: heat water, put package content into cup, pour water into cup, stir. However, I often find that the powdered soup has a bunch of wet p...	You'll also need to need to maximize the contact area between the soup and the water via constant stirring as the water is added.
Possible substitue for vinegar Hi I have recently really been getting into cooking however the girl I am dating has allergic reactions to vinegar, which is in a lot of sauces and stuff. Looking for possible substitutes that might work when recipes call for this, currently use lemon juice but sometimes that tastes weir...	Unfortunately there really isn't anything that tastes like vinegar except for vinegar, and the lemon juice you're trying is about as close as you're going to get.
Substitutions for "European style" butter in croissants I've been trying to make croissants at home. Many recipes I've read specify "European style" butter, with a higher fat content. However, finding this kind of butter locally is very difficult. In the places I have found it, it's very expensive. I've found that whe...	A mix of clarified and ordinary unsalted butter works well.
Ling Ling Potsticker Sauce or Similar I love pot stickers. I love them steamed, but even better deep fried. I've tried different brands and they all have a similar dipping sauce. It's hard to describe, but I'm sure a lot of you out there have tried it. I would guess its mostly soy sauce, but I don't taste a lot of salt...	Pomegranate Korean BBQ SauceA made-from-scratch Korean BBQ sauce is sweetened with pomegranate juice and served with Ling Ling Potstickers.
What can I do to fix/improve a dry cake? So a lot of times a cake is really dry, whether the recipe author intentionally does that or if I did something wrong I'm not sure (maybe it's how it's meant to be but it doesn't suit my tastes). What can I do after the cake has been cooked and finished to make it not so dry? ...	No matter what kind of cake you've made, if it turns out too dry, you can moisten it with an appropriately flavored liqueur or syrup.
Why does food spoil in the freezer? Many recipes suggest storing perishable food, such as left-over chicken stock, in the freezer for up to 2-3 months. Why could one not store it frozen for longer, surely bacteria and mould cannot grow in a deep freezer to spoil the food? <Q> Most freezers are frost-free, which means t...	Many bacterial agents are killed by freezing, while others just go dormant; a few even still remain active, but at such a slow rate that they are not considered a risk.
Is there a searchable food catalog of USDA Organic products? Is there a website that I can search for all products certified by USDA with one of the 4 organic labels : 100% Organic Organic Made with Organic Some Organic ingredients For example, how can I found a list of brands sell sugar that is labelled "100% ...	The USDA Organic Integrity Database people search for Organic certifications and the foods lists the foods they were certified for.
What's the point of "cheese alternative" that has dairy in it? I was at Trader Joe's again, and I bought this cheese alternative. Being hungry out of my mind, the thought to check the ingredients never crossed it. Now I, a vegan, am stuck with having to eat a "cheese alternative" that contains the following (lest a p...	If the "cheese alternative" that you bought contains parmesan cheese and milk products like you named in the ingredient list then "cheese alternative" is false labeling because it has cheese in it and is therefore not a cheese alternative because it is cheese.
Refrigerate after opening, but why? When I open a jar or a bottle of...well, anything (but especially juices or sauces), I have to put leftovers in the fridge if I want to finish it later. What makes this food okay to leave on the shelf until I open it for the first time? <Q> (More e.g. here .) <S> As soon as you ...	The canning process makes food safe: existing bacteria and fungi are killed, the intrusion of new pathogens is prevented by sealing the container.
How to form cookie dough into rolls? I see Pillsbury pre-made dough rolled in tubes. This makes it easier to open it at one end and chop off slices as needed. In my case, I force freshly made cookie dough into containers and just slice them up later -- very difficult and tough. I tried preparing them into rolled parc...	I also often freeze some dough in an ice cube tray - and when I want cookies, I just throw a few blocks of frozen cookie dough into the preheated oven. It's also easy to tie the ends in knots or close them up with twist-ties.
How to bind chopped pepperoni, salami, and bacon I have this sandwich I make that I think is pretty good, except that I have a problem with it falling apart. Basically I take sliced salami, sliced pepperoni, (precooked) bacon, and banana peppers and throw them into a food processor to grind it up fairly ground up but...	What I did to solve my problem was I made a thick cheese sauce with some of the pepperjack/sharp cheddar (grated some of it, coated in corn starch, melted in a little bit of milk), and mixed that into the meat mix, just enough cheese sauce to bind it, just enough to make the meat start sticking together (and I reduced ...
A spicy vegetable which stays in a sandwich? I make a vegetable sandwich which I find very good. It has tomato, red onion, avocado, and cucumber. However, it lacks spiciness. I want to avoid spreads and use a vegetable for mild heat. I tried an anaheim pepper. It has some kick but the texture does not work. It slides ...	My home pickled beans get spicy because there's a dried red pepper or two in the jar, along with a dill head and some garlic cloves.
What can I make with corn flake that is no longer crispy? I left the cornflake bag open for too long that it is not crispy anymore. Still taste good, but I wonder what can I do with it. <Q> You can crisp them up again in a hot oven for a few minutes (exact temperature not too important, spread them out thinly on a baki...	-- clusters of toasted cornflakes with some sugar and milk powder and butter.
Is there any advantage of filleting a fish at home instead of buying a fillet? Is it 'fresher' and therefore maybe tastier to fillet a fish right before cooking, or is buying a fillet just as good? In other words; is there any difference in quality between a fillet that has been a fillet for a while (at the fish mark...	One consideration, if you eat the skin from the fillet and prefer the fish to be descaled - then it's much easier to descale a whole fish than a fillet.
How do you make mustard water? I just found out the little bit of water that forms right above Dijon mustard tastes great when adding it on top of meat! Problem is that there is not much of that water in a Dijon mustard jar. Simply beating mustard with water doesn't quite do the trick. I know it sounds disgusting (by ...	You could try diluting the mustard with water and/or vinegar with some soaking time and then filtering it through a coffee filter to remove the actual mustard.
Is One Of These An Appropriate Substitute For A Stewing Hen For Making Chicken Stock? A.) Cornish Hen B.) Baking Hen C.) Capon Both Michel Roux and James Peterson advise using a stewing hen for making a chicken stock, but unfortunately no grocery stores in my area carry any. They do carry the three listed above tho...	Out of the options you list, you'll be OK with a large Baking hen.
Bread crusty outside and super soft inside I want a crusty bread from outside and super soft almost like a croissant inside. What flour should I use? <Q> You need steam. <S> For the first 10 to 15 minutes of the bake put a tray of water (about a cup full) in the bottom of the oven. <S> Alternatively cover the loaf ...	For a really soft and fluffy inside, you need at least AP if not pastry flour.
Can I use short rib bones alone to make beef stock? I have almost 2 pounds of uncooked short rib bones (I cut them off short ribs then froze them). There is very little meat, if any, on the bones. Am I able to make beef stock using just these bones? Should I add one of the small marrow bones I have in the freezer (I d...	Rib bones will need companion soup bones to help them.
Fat free oil substitute for frying/sautéing and curries I want to reduce fat for health reasons. Can someone please tell me a fat free substitute for oil in cooking (not baking) that will not compromise the flavour of the dish? I am asking for a substitute in frying/sautéing vegetables and cooking curries. For example...	If you want to REDUCE the amount of fat in a mixed-vegetable sauced dish and still get a better texture than just boiling the vegetables, oven roasting (marinated in some of the sauce for example!) is often a great alternative.
Purpose of cooking oil What is the purpose of cooking oils in a recipe? What does it add to a dish? If we remove it from a dish, what does it detract. Is it creaminess, flavour or something else? What was used by people when there were no vegetable oils? <Q> I'm going to only answer the bit about oils in cooking, rathe...	First, and most critically, the oil in a pan conducts heat from the hot pan to the food being cooked.
What is the most energy efficient way to cook meat on an electric stove? I have a reduced sense of taste and smell; so when I cook, things like preparation times, cost of ingredients, energy efficiency, healthiness and to a small extent novelty of the dish play a slightly more important role than taste or even texture ...	Personally, I'd probably consider cooking in the oven, under the broiler -- you're heating from the top, so the heat goes into the meat first, not the pan.
What can I change about this bread recipe to lower its glycemic index? I'm starting with a recipe from Peter Reinhart's Whole Grain Breads that uses an overnight autolyse of a soaker (whole wheat flour, your choice of other grains, salt, and water) and a refrigerated biga (whole wheat flour, a small bit of commercial ...	I frequently use some rye flour, which also adds much flavor to the loaf. Artisan Breads with a long, overnight, fermentation process is LOw GI even when white bread flour is used.
How to chop/mince meat? How can I chop or mince meat more easily? Currently I just use a knife and chop it up. Meat grinders are no good. I am not trying to make sausage. I want to chop the meat up, not turn it into goo. Most meat grinders don't even have a hole big enough for a chicken breast or steak. Is there any...	A food processor on pulse setting should be able to do thing.
Is it contaminating the spice to touch it after touching raw meat? When I cook raw meat, especially chicken strips, I have it spread out on the chopping board with a few bags and containers of spice to the side. I don't actually use too many shakers for spice. Since my fingers can only hold so much spice at once, I oft...	The bowl (and the salt/pepper) is contaminated if you touch it after touching raw chicken or any other unsafe food.
What is this double-serrated knife good for? I was recently given an unused knife from an elderly relative who downsized her home. It is stainless steel with a sort of "double serrated" edge. Out of curiosity I gave it a try and it more "shredded" than cut my meat and almost destroyed my plastic cutting board. It i...	They have a few uses: Ours are similar proportions to steak knives, and they work very well for that (or pizza).
How to remove alcohol taste from vanilla extract? I bought Kirkland pure vanilla extract from Costco and it has a very strong taste of alcohol. I'd like to mix it into drinks, but it is really overpowering. Would boiling out the alcohol remove some of the vanilla flavour? I assume the alcohol is there to amplify the va...	You can open a vanilla pod and scrape off a bit of the inside into a drink, then mix.
Can "Canning" be achieved with "vacuum sealed" bags? Upon reading the question If I vacuum seal a food product like beef stew then boil it in the bag, would it keep un-refrigerated? and the answer provided https://cooking.stackexchange.com/a/69423/6279 I agree that 'normally' it would not result in making something...	So if hypothetically you have a vacuum bag that you know can survive the pressure canning temperatures with the seal completely intact, it would work.
Is rice supposed to be eaten with chopsticks? This question is about cultural norms and tradition. In Asian countries, is rice intended to be eaten with chopsticks? I heard this is a western misconception, as rice is too hard to pickup with chop sticks (though in my opinion if it's sticky rice it's manageable). Is rice...	The Chinese cultural norm is to eat rice with chopsticks.
How to achieve a flexible consistency on ice cream? (photos attached) I'm an amateur ice cream maker. I've tried to emulate this ice cream without success: it is thick and flexible; the texture reminds me of melted marshmallows yet it´s not overly sweet. It's so flexible it hangs from the spoon without dripping even wh...	Pure ice cream can be relatively elastic when frozen just by having lots of sugar, fat, and egg yolks in it. Dondurma (Turkish ice cream) uses salep (an orcid root) flour, which is similar to guar gum and mastic gum.
What ingredients can I add to food or gum recipes to add grittiness without any carbs? I have a sugar free gum recipe that I'd like to add some grittiness to so that it scrubs teeth while it's being chewed. I need help finding an ingredient to add this grit, meeting the following specs: Won't dissolve in water/saliva...	Otherwise you might be looking for seed husks of some sort, dried and ground. Mixtures of polishing agents can also be used. Baking soda is commonly used as a mild abrasive in toothpaste, and is a food ingredient. The ones that looked interesting are food grade silica gel and bamboo (powdered form).
How can I thicken my smoothie without frozen ingredients? I like thick drinks and I cannot lie. You other posters can't deny,That when a shake pours out, all watery and fastMy first thought is "that's just nast(ay)" Normally, I put in my smoothies a combination of the following: 4-5 med. Strawberries ½ Banana ½(?)...	You'd need to cook your smoothie and let it cool for the starch, but you could alternatively prepare a thickish starch pudding with water, syrup or a fruit juice, keep it in the fridge and dilute it with the smoothie. Your other option is fat. I would also perhaps suggest using more banana.
What is the fastest way to cool hot soup? I am making vegetable soup for about eight people and would like to cool it in little time. Refrigeration seems to be a good choice, but I would like to know if there are better methods/techniques out there. <Q> Ice bath. <S> Put a bunch of ice in your sink or in a container ...	If you don't have that much ice, you can use a cold tap water bath to at least get it down to near room temperature before refrigerating.
How do I make a caramel disk? I would like to make a thin disk of caramel that could be placed on the top of a cookie. I need it to be very smooth with neat edges because I plan to cover it with royal icing. I was wondering if I made a chewy caramel recipe, but spread it thin, freeze it, then cut with a round cutter, w...	I think your best option is to pour the caramel while it is still warm enough to pour into equal sized disks, and let it stiffen naturally. one option which may not be what you want but will provide consistent results is to make a nougatine.
What kind of sausage could I use as a substitute for Cumberland sausage? I live in the USA and Cumberland sausages don't exist. They have sausage links and patties but I don't want to make sausage casserole and have the flavor altered because I picked the wrong kind of sausage. Can anyone help me? <Q> If you read the ...	Or for substitutions: The description of Cumberland being peppery made me think of Bob Evan Hot Sausage , which is readily available and economical throughout the US.
Is it safe to eat non-green tea leaves I'm trying to understand if it's safe to eat tea leaves. Not as an evening meal, more about if I make a drink with loose leaf tea and leave the leaves in the bottom of the drink and drink some, will it cause any ill effect (drinking 10 cups a day). My research on Google brings up...	It is safe to drink the tea made from tea leaves and it's safe if you eat the tea leaves themselves at the bottom of the cup.
Surfaces for bread making I am a home artisan baker, and am looking to build a table for myself to do folding/dividing/shaping of my bread doughs. I usually work with wet doughs (78%-95% hydration) that stick to the surfaces I have in my house unless I use a gross amount of flour. I would like to use less flour durin...	People choose natural stone because it is typically colder (great for pastries), dough tends not to stick to it, and it looks great. A vast array of surfaces exist but most people end up with either butcher block, stainless steel, or a natural stone such as marble. In the past, I've also used various plastic mats and b...
Best way to store tomato paste/puree? What is the best way to store tomato paste or tomato purée? Just to be clear, I'm talking about this stuff At home we buy metal cans of the stuff (500g or 1Kg), but once opened, within about 5 to 6 days, mould starts to grow, and within 2 weeks, you have a thick layer of green/bl...	Stored in the freezer the paste stays good for months, it's just a matter of correct storage. Other options include using icecube trays, but we don't prefer that due to the small size of the cubes and the fact that the trays don't have a lid.
When using puff pastry in the base of a savoury pie, do you need to blind bake it? I am making a chicken pie. I've made it before with just a pastry shell on top but I'd like to line the dish with pastry this time. Will I need to blind bake the base of my pastry first? Is it then also necessary to seal the pastry with ...	Although it's not absolutely required, I always blind bake the crust bottoms.
Can unsweetened almond milk be used for the same things as regular milk? Yesterday, I bought a bottle of almond milk from the store across the street. Normally I get lactose-free milk for my wife's sensitive stomach, and today I tried the almond milk in my cereal...it tastes very weird. I'm wondering if I've made a p...	Almond Milk for cow's milk was a really common substitution in medieval recipes.
How best to store cheese long term? I like cheese. It's delicious. Sometimes it goes on a huge sale and it's a lot cheaper than normal. I want to be able to stock up in these times. I am wondering what the best way to store cheese is of different types (the 8oz blocks of softer cheeses or hard blocks of fancier chee...	Cheese is best served at room temperature so be sure to cut what you would eat in one sitting and put the rest in the fridge in a sealed bag with a damp cloth over the cheese itself.
what is the ingredient that makes my takeout lo mein smoky tasting? Have a great place for Chinese takeout. Love their Lo Mein. It has a great smoky taste. Alas when reheating left overs, the smoky taste is gone. Would like to replace/add to the Lo Mein, but not sure what the seasoning is. Can it be toasted sesame...	You might be able to add the smoky flavor to something you wouldn't mind adding to your dish, if you don't want to add extra salt - maybe add a drop of liquid smoke to toasted sesame as you suggest, or find something else altogether...
Appropriate process for bulk sauteing onions? In doing some bulk cooking for a vacation, I needed to cook 12 sliced onions and later 6 minced onions for two different dishes; both as a first step in a sauce. In both cases, I used a large Le Creuset dutch oven. I found that the evaporation of the liquids shed from the o...	If you have a good set up for a wok (proper heat for it), you might want to stir fry your onions in batches, and then set them aside to get a little more cooking from carry-over.
Can I use my blender for food processing the ingredients in my Gazpacho? My wife and I would like to try Gazpacho, and part of the recipe calls for 'food processing' coarse cuts of red onion, cucumber, tomato and red pepper. We don't have a food processor, and we can't afford one. What we DO have is a blender. ...	For this use case, any tool with a fast-spinning blade that creates a fine puree is suitable, regardles whether it's a food processor, blender or immersion (stick) blender.
Is there a specific name for the mise en place containers used in professional kitchens? I've recently been watching the PBS show "The Mind of a Chef" and noticed the plastic containers the chefs use to store ingredients as part of their mise en place. To me they seem like a better alternative to other methods such as ...	Around here, they're called 'deli containers'.
Good way to prevent grease build up in kitchen? My kitchen items end up getting a sticky grease coating when I cook regularly. Things not even near the stove top. I don't have an overhead fan, what can I do about this? <Q> If a dishwasher is present, get dishwasher-safe boxes with a lid on them, and store less frequent...	My only suggestion is to keep things that are annoying to clean in a cabinet when you're frying, and then clean the cabinets afterwards. Seriously put a lid on your pan, use lower temperatures to cook and use higher temperature oils and fats. Can also use grease a screen.
Prefermenting the whole sourdough rye bread Why is it recommended to preferment only a portion of the dough required to make a sourdough rye bread? What can go wrong if I preferment the whole batch? My current knowledge is that it should only help to get better and more acidic taste - more time for yeast to process sta...	It is certainly possible to ferment all of the dough and make a good bread from it.
How is canned corned beef made? I'm very curious what gives canned corned beef its flavor. While there are a lot of guides out in the Internet and YouTube that show how to brine and make American corned beef, there is very little information on the canning process of canned corned beef (the ones from Brazil). <Q> what...	So in summary, the cuts of beef and the canning process used is the major factors in it's taste.
How to properly cook basmati rice in a rice cooker I do have a kind of problem with cooking basmati rice in my rice cooker.I am following the cooker instructions - for two cups (the cooker one, not the measurement unit) I use 200 ml of water. As far as rice goes, I am washing it multiple times - about 5 times every tim...	Basmati rice will not cook well in rice cookers made in China.
My oven cooks unevenly My oven is a Westinghouse. The serial numbers are as follows:-POL660S*02230-240 V a.c.SERIAL: 52610542APP NO: S/91 The problem is that it cooks unevenly and burns the base of everything no matter what rack I use.The heating element is on the bottom and fully exposed (which I have never seen in p...	One solution is to use a baking stone . You can try cooking right on the pan, I've always had success there.
Freeze before sous vide or sous vide, defrost then sous vide I over bought St Louis style ribs and wonder if I should freeze them in their original packing now and Sous Vide them at a later date, or Sous vide them, freeze tem and finish them at a later date. Thank you. <Q> This could work either way, and in part, dep...	Since you would likely cook them low temp for a long time to take advantage of the cooking technique, I would marinate or brine (your preferred preparation),sous vide, then freeze.
What's a good vegan substitute for sour cream? There's a recipe I grew up with, that I would like to try to make a vegan version of.Basically, it's mushrooms sauteed with onion and paprika, and then sour cream. Since my kitchen is now vegan, I'm wondering what would work as a substitute for the sour cream. I'm happ...	A couple of ideas: Cashew cream blend cashews and water in a blender on high speed.
What is the cons of using high temperature/low water to cook curry? I cook curry with curry power. (This kind.) They said pour it in water under medium heat. Sure enough after some time it starts thickening. When it is thick enough I considered this ready to eat. However what is contributed to make the curry from "r...	Likewise, using less water may mean your ingredients cannot mix as freely, so they interact with each other less and it takes more time for the dish to reach the same melded flavor effect.
How to loosen peanut butter in a sauce When making a peanut butter based sauce, how can I loosen the peanut butter and even out the consistency ? I tried adding a bit of hot water and mixing them, but even after simmering for a while in the pan with frequent stirring I still found clumps of peanut butter. <Q> If you ad...	To make sure the consistency is even, you could start with a creamy peanut butter and add oil to it, first mix with a fork and then once it's thinned a bit, you can whisk it to get a more smooth consistency. To fix your problem in hindsight, try running it all through a coarse sieve, or use a potato masher on it.
how to cook nondescript venison in a cast iron pot so its tender? Imagine you bought a piece of venison (unknown which part of the body, and exact species unknown, but probably red deer), and I have only a Le Creuset cast iron pot to prepare it. What would be the procedure to have the best chance of the meat ending up ...	I'd personally go for stew or pot roast as the slow wet cooking tends to yield tender meat even if it's not all that fatty ...
What does the "bagel" setting on toasters do? Usually, I put slices of bread in my toaster. Sometimes, I toast bagels. On my toaster, there's a little button that says "bagel". How does this setting toast the bagel differently? <Q> Unfortunately, the function depends on the manufacturer. <S> While turning off a...	The bagel feature adds extra time to the toasting cycle to allow for thicker breads.
Can a slow cooker meatloaf get a browned crust? So my wife cooks a few times a year. She saw a recipe in one of her online magazines for Carla Hall's (Top Chef) meatloaf. The picture in her magazine clearly shows the meatloaf has a very brown crust on the top. It was cooked with big chunks of carrots, onions, pota...	You should brown the meat, chicken, onions or whatever you want to brown, first!, before putting them in the slow cooker.
How do you get gelatin from rendering cow fat? In this answer to another question, someone mentioned that they got gelatin out of rendering cow fat. I'm about to render a bunch of cow fat in a few days, and I was wondering how to get gelatin from it, in addition to the tallow? (i.e. I don't want to accidentally throw...	No, suet would not render out significant gelatin, but I have just now rendered about 3kg of fat from beef/fat leftovers from a butcher.
How can I make my kefir milk smooth and creamy instead of watery and grainy? Just started making kefir last week. My kefir comes out grainy and watery. Here is what I'm doing: I have about 2 tablespoon of kefir I add about 4 cups of 2% organic milk Leave it for a day on the counter (26 degrees centigrade) It sep...	I prepare Kefir with RAW milk, Boil it then cool it down, when temp reaches 22-24 C Put kefir grains in it (2 litre milk 5 tablespeen grains) Leave it on room temprature 23C.
How long does it take to cool 5 lb of deep fried chicken from 350 degree to 75 degree I need help: we had a problem with health dept. We put 5-10 lbs deep fried chicken in the walk-in cooler directly removed from oil. Around 350 to 400 degree then. After 1 and 1/2 hours in the cooler (cooler temperature was about 40 d...	Another approach would be to place the meat in a sealed bag (still in one layer), and plunge it into ice-water for rapid cooling. There is no way to calculate it for any practical purpose, and if anybody else measures it with their chicken and their cooler, they will arrive at an answer which will not apply to your chi...
Blown sugar globe with smoke enclosed inside - is it a plausible candy to make? There is a candy called "smoke sugar", that was made by a character in a story - it was a bubble of blown sugar, with a breath of hickory smoke in the center. The ingredients as listed were powdered sugar, grape acid (equivalent to citric ...	Smoke is particles suspended in the air, these particles would deposit onto the inside of the shell. Presumably you'd blow sugar like you'd blow glass - with a blowpipe (likely not as long as needed for glass, since temperatures are a lot lower), from a molten vat at the correct temperature, and without sucking back. A...
What's the difference between hollandaise, mayonnaise, and aïoli? I was following a recipe by Gordon Ramsay , that included a hollandaise. However while making it I couldn't help but think I was making a warm mayonnaise. This brings me to my question: What's the difference between mayonnaise, hollandaise, and aïoli?...	Hollandaise is a cooked sauce made from egg yolk and butter, sometimes flavored with lemon and pepper.
Is there a way to tell the grit coarseness of an unmarked sharpening stone? I've received a few sharpening stones with different coarseness and even one double-sided two-colored stone. Is there any way to tell how coarse each stone is and which stage of sharpening it would be appropriate for? I'm not experienced in sha...	The way to do some more determination besides "feeling" with your fingertips might be, to scratch your nail across the surface of the stone.
Using a paper towel as a splatter shield: Great idea or terrible accident waiting to happen? I recently watched a friend cooking, and he used a paper towel as a splatter shield: This seems like a very convenient solution, since you can just throw away the paper towel afterwards, as opposed to conventional splatter s...	Removing a hot oil-soaked paper towel would not be 'finger friendly' and could also drip onto a heating element or into a gas flame. I believe it is difficult for anyone to accurately quantify what is safe for you . Because I have several frying pans that don't have lids, I simply tear off a sheet of Aluminum Foil that...
What is the white residue on pots after cooking beans or lentils? One of the most important maintenance items around the house is to keep the cooking pans in perfectly clean condition. I consider this to be by far the most important DIY item to stay healthy at home. On occasion I find there is some particularly resili...	If you put some hot water in the pot and some baking soda in it and let it soak overnight , it should be easier to clean, failng that,you could try cider vinegar and hot water
Started thawing but can't finish cooking meat: Time Sensitive I took a large pack of ground beef out of the freezer and it has been in the fridge for no more than 10 hours. There are still ice crystals on the meat. I'm on call and turns out I won't have the opportunity to cook it until next week (the works in another c...	To very quickly thaw any kind of meat place it in a bowl that is JUST high enough to cover it in water; ground beef will need a zip lock or something to keep it from doing bad things in the water.
What kind of tea do you boil for 45minutes? In her autobiographic graphic novel Embroideries Marjane Satrapi casually mentions how she used to prepare tea with a samowar during her childhood by properly boiling the tea leaves for 45minutes. Proper boiling is emphasized in the text. From context it is also clear tha...	Chai masala variants may be boiled that long or more – they do contain black tea, but also spices (where the boiling is needed, to extract the flavor from whole spices).
What can I use instead of cornstarch in Turkish Delight? I want to make Turkish Delight but I don't have cornstarch and cream of tartar. They are not available in our country, Bangladesh. What can I use instead? <Q> Both the corn starch and cream of tartar are used for thickening in this case. <S> You could try potat...	Substituting for corn starch, you might look for corn flour (which might the same thing as corn starch depending on location), or look at a chart for substituting other starch thickeners , including rice starch, potato starch, tapioca starch, and others, which will have the closest equivalents.
Techniques to Remove Water from Vegetables? While listening to a radio cooking program, one of the guests claimed that vegetables can often be made to taste better by removing water from them. His reasoning being the ratio of tasty elements is increased relative to water content. He gave cooking celeriac in salt as an ...	Application of heat often releases liquid from vegetables.
Is there a way to deliberately explode other food than corn kernels? Since popcorn can be tasty, I started to think if other kinds of food could be modified to explode when rapidly heated. Corn explodes because of the water vapor pressure inside it finally exceeds the level that the hard and mostly moisture-impervious...	Puffed rice is exploded rice. I bet you could explode a water melon.

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